The holidays are upon us, and if you are like me, holidays mean cooking and baking all the traditional dishes. I also like to try new and different recipes this time of the year. I have been looking at all the different cookbooks in our cookery section and have come up with a few that you might like too.

I always like something for breakfast especially if we have company staying with us. So, one that I am going to try is Morning Glory Oven French Toast in the Betty Crocker Christmas Cookbook.

Here is the Morning Glory Oven French Toast recipe:

For the Cranberry-Raspberry Topping:

  • 1 box (10 oz) frozen raspberries, thawed
  • 1 cup granulated sugar
  • 1 cup fresh or frozen cranberries

For the French Toast:

  • 3 eggs
  • ¾ cup milk
  • 1 tablespoon granulated sugar
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • 18 slices French bread ½ inch thick
  • Powdered sugar, if desired

Drain raspberries, reserving ½ cup juice. In 2-quart saucepan, mix juice and 1 cup sugar. Heat to boiling: boil 5 minutes. Stir in raspberries and cranberries; reduce heat. Simmer about 3 minutes, stirring occasionally, until cranberries are tender but do not burst. Serve warm or cold.

Heat oven to 500 degrees. In small bowl, beat eggs, milk, 1 tablespoon granulated sugar, the salt and cinnamon with fork.

Dip bread into egg mixture; place on plate. Lightly grease cookie sheet with shortening or cooking spray. Heat cookie sheet in oven 1 minute; remove from oven Place dipped bread on hot cookie sheet.

Bake 5-8 minutes or until bottom are golden brown. Turn bread; bake 2-4 minutes longer or until golden brown. Sprinkle with powdered sugar and serve with the raspberry topping.

I also like to have some kind of sweet bread to have with coffee later in the morning. I found a wonderful recipe for that.

Here’s the recipe for Nutella Swirl Pound Cake from new book called Cake Keeper Cakes by Lauren Chattman:

  • 4 large eggs, at room temperature, lightly beaten
  • 2 teaspoons pure vanilla extract
  • 1 ½ cups unbleached all-purpose flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ¼ cups sugar
  • 1 jar (13 oz) Nutella

Preheat the oven to 325 degrees. Grease a 9-inch by 5-inch loaf pan and dust with flour.

With the mixer on medium-low speed, pour the egg mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the sides.

Turn the mixer to low speed and add the flour mixture, ½ cup at a time, scraping down the sides of the bowl after each addition. After the last addition, mix for 30 seconds on medium speed.

Scrape 1/3 of the batter into the prepared pan and smooth with a spatula. Spread ½ of the Nutella over the batter and smooth with a cleaned spatula.

Scrape another 1/3 of the batter over the Nutella and smooth. Scrape the remaining Nutella over the batter and smooth. Spread the remaining batter over the Nutella and smooth. Run a butter knife through the batter to create marbling. Do not overmix.

Bake the cake until it is golden and a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Let the cake cool in the pan for 15 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely. Slice and serve.

Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.

After breakfast and snacking on the Nutella bread, it is time for the main dishes. This year I am going to try something new and have an Herb-Marinated Loin of Pork. This recipe comes from the Barefoot Contessa Back to Basics by Ina Garten. What is great about this recipe is that you grill the Pork Loin so it frees up your oven for all of your other dishes.

pork loinThe ingredients for Herb-Marinated Loin of Pork are:

  • Grated zest of 1 lemon
  • ¾ cup freshly squeezed lemon juice (4-6 lemons)
  • ½ cup olive oil, plus extra for brushing the grill
  • 2 tablespoons minced garlic (6 cloves)
  • 1 ½ tablespoons minced fresh rosemary leaves
  • 1 tablespoon chopped fresh thyme leaves
  • 2 teaspoons Dijon mustard
  • Kosher salt
  • 3 pork tenderloins (about 1 pound each)
  • Ground black pepper

Combine the lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, mustard , and 2 teaspoons salt in a sturdy 1 gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.

When you are ready to cook, build a charcoal fire or heat a gas grill. Brush the cooking grate with oil to prevent the pork from sticking. Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Grill the tenderloins, turning a few times to brown on all sides, for 15 to 25 minutes (depending on the heat of the coals) until the meat registers 137 degrees at the thickest park. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in ½-inch-thick diagonal slices. The thickest part of the tenderloin with be pink and the thinnest part will be well-done. Season with salt and pepper and serve warm or at room temperature with the juices that collect in the platter.

I always have to have mashed potatoes during the holidays and Ina Garten has a wonderful recipe for Buttermilk Mashed Potatoes in the book Barefoot Contessa at Home.

Here is what you need for these amazing mashed potatoes:

  • Kosher salt
  • 3 pounds potatoes, Yukon Gold preferred
  • ½ cup whole milk
  • 1 stick unsalted butter
  • ¾ to 1 cup buttermilk shaken
  • ½ teaspoon freshly ground black pepper

In a large pot, bring 4 quarts water and 2 tablespoons salt to a boil. Meanwhile, peel the potatoes and cut them into 1 ½ inch cubes. Add them to the boiling water and bring the water back to a boil. Lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.

Meanwhile, heat the whole milk and butter in a small saucepan, making sure it doesn’t boil. Set aside until the potatoes are done.

As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disk or blade over a heat-proof bowl. Pass the potatoes through the food mill, turning the handle back and forth. As soon as the potatoes are mashed, stir in the hot milk-and-butter mixture with a rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 2 teaspoons of salt and the pepper, or more to taste, and serve hot. To keep the potatoes warm, place the bowl over a pan of simmering water for up to 30 minutes. You can add a little extra hot milk to keep them creamy.

Of course, I will be using some traditional recipes like green beans and pumpkin pie. But because I am having company, I need a dessert that will feed many people. This year I plan to make the Chocolate Sheet Cake in the new cookbook, The Pioneer Woman Cooks by Ree Drummond. I have been a follower of Drummond’s blog for years now, and I am very excited to try her cake recipe.

The ingredients for her Chocolate Sheet Cake are:

  • 2 cups all-purpose flour
  • 2 cups sugar
  • ¼ teaspoon salt
  • ½ cup buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ pound (2 sticks) butter
  • 4 heaping tablespoons cocoa powder
  • The ingredients for the icing are:
  • 1 ¾ sticks butter
  • 4 heaping tablespoons cocoa powder
  • 6 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 pound powdered sugar (I think I will use less)
  • ½ cup finely chopped pecans (optional)
  • Preheat the oven to 350 degrees

In a large bowl combine the flour, sugar, and salt. Stir together and set aside.

In another bowl mix the buttermilk, eggs, vanilla, and baking soda. Mix with a fork and set aside.

In a medium saucepan, melt the butter and add the cocoa.

Whisk together to combine. Meanwhile, bring 1 cup water to a boil.

When the butter is melted, pour the boiling water in the pan. Allow to bubble for a moment, then turn off heat. Pour the chocolate mixture into the flour mixture.

Stir together for a moment to cool the chocolate, then pour in the egg mixture.

Stir together until smooth, then pour into an ungreased jelly roll pan (or rimmed baking sheet) and bake for 20 minutes.

While the cake is baking, make the icing. Melt the butter in a saucepan over medium-low heat. (You can just wash out the same one that you used for the cake)

Add the cocoa powder and stir until smooth. Add the milk, vanilla and the powdered sugar. Stir together. Dump in the chopped pecans if you are using them.

Immediately after removing the cake from the oven, pour the warm icing over the top. You’ll want to avoid doing much spreading, so try to distribute it evenly as you pour.

I think this sheet cake, as well as the other recipes sound divine for Christmas. If you are looking for any recipes for the holiday season, stop in at the library and look in the cookery section. There is also a display in the west wing of the library with many holiday cookbooks that are chock full of recipes to try.

Have a wonderful holiday and happy cooking.

Let me know what recipes you are trying or if library cookbooks have been helpful in preparing your holiday meal.