Retzlaff Holiday Favorites

By Samantha Retzlaff (Customer Service)

The Holiday are upon us and I can just feel my thighs getting bigger and the buttons on my blue jeans needing to be loosened. But, boy am I one stuffed and happy camper! Here are a few of my family’s favorites that we like to enjoy during the holidays!

Chocolate Chip Pumpkin Bread
This stuff is VERY addictive! Although it’s tempting to slice the bread and eat straight out of the oven, It actually tastes better if you wait a day and let the flavors sink in! It’s soooooooo very moist and filled with cinnamon, chocolate chips, and pumpkin.
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
3/4 teaspoon salt
1 and 3/4 cups all-purpose flour
2 large eggs
3/4 cup granulated sugar
1/2 cup light or dark brown sugar
1 and 1/2 cups pumpkin puree (canned or fresh)
1/2 cup vegetable oil, canola oil, or melted coconut oil (I use coconut oil)
1/4 cup orange juice
½ bag semi-sweet chocolate chips
Preheat the oven to 350F degrees and use the lowest oven rack to prevent the top of your bread from browning too much too soon. Spray a 9×5 inch loaf pan with non-stick spray. Set aside.
In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, and salt. In a medium bowl, whisk the eggs, sugar, and brown sugar. Whisk in the pumpkin puree, oil, and orange juice. Pour these wet ingredients into the dry ingredients and gently mix together. There will be a few lumps. Do not overmix. Fold in the chocolate chips.
Pour the batter into loaf pan. Bake for 60-65 minutes, and cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. Cooking times vary depending on your oven, so begin checking every 5 minutes at the 55 minute mark or so.

Bourbon Bread Pudding
I might as well spread this stuff all over my thighs because that is where it is going to end up, but boy is it GOOD!
3 cups milk
3 tablespoons butter
1 teaspoons vanilla extract
1 teaspoons ground cinnamon
3/4 cup packed brown sugar
3 tablespoons rum
1/2 cup raisins
7 (1/2-inch) slices brioche bread, cubed or torn
4 eggs, beaten
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Ingredients for Bourbon Sauce:
2 egg yolks
1 stick butter, not margarine
1 cup sugar
1/3 cup bourbon whiskey, to taste

Preheat oven to 350 degrees F.
In a large saucepan, add milk, butter, vanilla, cinnamon, brown sugar, rum and raisins and heat until warm. Simmer and stir until sugar dissolves.
In a large bowl add the cubed bread and pour in the hot milk mixture. Let sit for 30 minutes so the bread absorbs the milk.
Beat eggs in mixing bowl and add to the bread and milk mixture and stir. Pour bread pudding into a buttered 1 1/2-quart baking dish and bake for 50 minutes.
Directions for Bourbon Sauce:
With an electric mixer, beat egg yolks until thick. In a saucepan, melt the butter and sugar. Pour the butter and sugar mixture over the egg yolks, beating constantly with the mixer, until well thickened. Stir in bourbon.
Serve the pudding warm and if you chose, pass the hot bourbon sauce on the side. The pudding is really yummy with vanilla ice cream too.

Cranberry Ginger Holiday Cocktail:
12 ounces vodka (optional: use flavored such as cranberry)
24 ounces cranberry juice
32 ounces ginger ale
lime slices for garnish (2 limes)
frozen cranberries for garnish
Mix the vodka, cranberry juice, and ginger ale in a large pitcher. Add a handful of cranberries and the lime slices from 1 lime. Fill the rest of the pitcher with ice, and then stir. Serve or refrigerate. Garnish glasses with lime slice and additional cranberries if desired.
* For non alcoholic version, use 16 ounces 7 Up, 8 ounces cranberry juice, 8 ounces sparkling cider, and fresh cranberries. In a pitcher combine ingredients and a handful of cranberries. Mix well, and serve over ice with additional cranberries as a garnish.

Cornbread Dressing:
One of our family’s favorite because we love cornbread with EVERYTHING!
8×8 pan of pre-cooked cornbread
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon rubbed sage, optional
3 eggs
1 medium onion, diced
2 stalks celery, diced
1 stick butter, sliced
4 cups cream of chicken soup
6 cups chicken stock
1 lb pre cooked ground sausage
Preheat oven to 350º F.
Crumble cornbread in large bowl. Add salt, pepper, eggs, onion, celery, butter, cream of chicken soup, and chicken stock, and sausage. Stir until well-combined.
Pour dressing into two 9×13 baking dishes and bake until browned for 30 – 45 minutes. If the center of the dressing moves, then the dressing is not cooked through in the center. Continue to bake until the dressing is set throughout.

Broccoli, Cheese and Rice Casserole:
This one is a yummy side dish to add to any holiday meal!

1/2 cup butter
1 package (16 ounces) frozen chopped broccoli
1/3 cup milk (we use 2%)
1 – 10 ½ oz. can Cream of Mushroom Soup
8 ounces Velveeta Cheese
1 1/2 cups cooked long grain white rice
½ diced onion (optional)
Heat the butter in a skillet over medium heat. Add the onion and cook until tender stirring occasionally.
Stir in broccoli and cook until it’s slightly tender, but still crisp. Stir in the milk, soup, cheese sauce and rice. Cook and stir until the cheese is melted. Pour the broccoli mixture into a 2-quart shallow baking dish.
Bake at 350°F. for 20 minutes or until the mixture is hot and bubbling.