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Holiday Recipes

As we approach this holiday season, we all love celebrating this special time of the year with food, and we’d love to share two very special family recipes below:

Jonathan’s Mom’s Monster Cookies

Ingredients:

  • 6 Eggs
  • 2 1/4 Cups Brown Sugar
  • 2 Cups White Sugar
  • 2 tsp Corn Syrup
  • 4 tsp Baking Soda
  • 1/2 lb Butter
  • 2 3/4 Cups Peanut Butter
  • 9 Cups Oatmeal
  • 1/2 lb M&M Plain Candies

Preheat oven to 350 degrees. Mix all ingredients by hand in a large bowl. Coat the bottom of a damp drinking glass with sugar. Cover a baking sheet with wax paper. Drop by large spoonfuls on the baking sheet and flatten with a sugared drinking glass bottom. Bake until light brown, approximately 10 minutes. Cookies will be chewy, leave them on the cookie sheet for about 5 minutes before taking them off the waxed paper. Enjoy!

John’s Grammy’s Nut Roll (Serves 8-10 Rolls)

Ingredients:

  • 4 Egg Whites
  • 4 Egg Yolks
  • 8 Cups Flour
  • 1 tsp Salt
  • 5 1/2 Cups + 1 tsp Sugar
  • 2 Sticks + 3 tbsp Butter
  • 3 Cups of Milk (Depending on the Dough)
  • 2 lbs Walnuts
  • 3/4 Cup Lukewarm Water
  • 2 Packets Dry Yeast

Step 1: Sift 8 cups of flour, 1 tsp salt, and 1 1/2 cups of sugar into a large bowl. Combine with 4 egg yolks and set aside.

Step 2: In a saucepan, combine 2 sticks of butter, and 1 1/4 – 1 1/2 cups of milk (depending on the dough). Heat on low – it should be room temperature when the mixture is added to the dough or it will kill the yeast.

Step 3: In a separate bowl, dissolve 2 packets of dry yeast, 1 tsp sugar, and 3/4 cup of lukewarm water. Set aside.

Step 4: In a large bowl, combine previously prepped mixtures and blend until smooth. Knead out any air bubbles. Once the dough is sticky, place it in greased pot/bowl with a damp towel over the top in a warm place.

Step 5: Once the dough has doubled in size, cut it into 8 pieces, weighing 1/2 lb each.

Step 6: Grind 2 lbs of walnuts and 4 cups of sugar in a food processor, then mix with 4 egg whites and 1-1 1/2 cups of milk. Split between 2 equal saucepans. Warm on low, as the walnuts burn easily. When warm, add about 3 tbsp of butter to each.

Step 8: Place a pan of water in the bottom of the oven and preheat to 350 degrees. Grease two 9×13 pans and roll each dough to the thinness of a tablecloth. Place 4 strips of the dough per pan, seam side down. Bake for 25-35 minutes until dark brown.

Step 9: Remove from oven, butter tops twice, and let cool for 5-10 minutes. Turn out on racks. Split into 4, wrap in plastic and foil to store or serve fresh.

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JOHN GASDASKA

Office: 212.821.9138
Mobile: 646.345.7350
jwg@corcoran.com

JONATHAN P. CONLON

Office: 212.508.7162
Mobile: 347.564.2440
jconlon@corcoran.com

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