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
- 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)
- 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.