Anomaly’s Favorite Holiday Recipes
Jess’s Favorite Holiday Recipe: Apple Pie with homemade crust (specifically at Thanksgiving)
Ingredients:
6 to 7 thinly sliced Granny Smith apples
2/3 - 3/4c sugar (1/2 white + 1/2 brown sugar) - follow your gut
1 - 2 tbsp. flour
1/8 tsp. salt
1/4 tsp. nutmeg
1/2 tsp. cinnamon
1 tbsp. butter
Peel + slice apple. Add the rest of the ingredients and let it sit while you roll out the crust. Don’t let it get too juicy (about 10-15 minutes). Pile juicy apples into the bottom of the pie crust. Apply the top crust and make a design if you’re feeling fancy. Doing the outer crust is always my favorite. Bake at 425 for 40-50m. It’s done when the apples are soft, but not mushy.
Homemade pie crust: Makes 4 crusts
4 c. flour
1 tbsp. sugar
2 tsp. salt
1+3/4 c. crisco
1 tbsp. vinegar (apple cider works fine)
1 egg
1/2 c. water
Mix together the flour, sugar, salt and crisco. In a separate bowl, mix in vinegar, egg, and water. Add to flour mixture. Mix it with your hands for. a little catharsis.
A little story: I grew up making homemade pie crust with my grandma and my mom, and have carried on the tradition every Thanksgiving since I can remember. I never buy pie crust (at the holidays), and this apple pie will not disappoint. I hope it brings you as much joy to you and your family as it does mine : )
Cayce’s Favorite Holiday Recipe: Chocolate Peppermint “Nice Cream” (for the *not so* dairy tolerant folk)
Ingredients:
2 c. frozen sliced bananas
1/3 c. unsweetened cocoa powder
1 tbsp. maple syrup
1/8 tsp. peppermint extract*
1 tbsp. unsweetened almond milk*
1/4 c. mini chocolate chips
Directions:
First, freeze your bananas!
Once the bananas are frozen place them into a high-speed blender along with the cocoa powder, maple syrup, and peppermint extract.
Add a tablespoon of almond milk and then blend on high for 1-2 minutes. Add more almond milk as needed in order to get things smooth like soft serve ice cream.
Once you’ve reached the desired texture, give it a taste and adjust the peppermint extract as needed. We suggest adding 1/8 tsp. at a time.
Add mini chocolate chips and pulse the nice cream a few times to mix.
Option to eat nice cream immediately if you like the soft serve texture or to transfer into a bread tin and freeze for 1-2 hours if you like more of the traditional ice cream texture.
Serve with more mini chocolate chips.
Want the full scoop? Click here for the recipe website.
A little story: As a child who grew up living for ice cream, it would be an understatement to say I was distraught when I found out I couldn't have dairy anymore. I love this recipe because it's easy to make and so delish to have as an evening treat during the holiday season. Have I had it for breakfast as well? Maybe... The only challenge with this sweet treat: Making sure it's not all gone by the time I serve myself!
Cammy’s Favorite Holiday Recipe: Ginger Molasses Cookies
Ingredients:
Mix together: 3/4 c. Shortening
1 c. Sugar
1 Large Egg
1/2 c. Fancy Molasses
Mix together: 2 Cups Flour
2 tsp. Baking Soda
1 1/2 tsp. Cinnamon
2 tsp. Ginger
1 tsp. Cloves
Add the dry ingredients to the wet ingredients, shape into balls and roll in white sugar. Bake at 400 for 6-7 minutes.
A little story: My family has several cookie recipes we make around the holidays; there is usually a tin of cookies to be found somewhere on the kitchen counter. Of all the holiday treats, I look forward to this simple cookie recipe. It started with my grandmother and was passed to my aunt who has tweaked the recipe over the years to achieve a delightful spice profile and the perfect, soft molasses cookie.
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