December 18, 2018

Holiday Desserts from SLD Leaders

Disclaimer

  1. Nothing in this article or the included recipes constitutes either the endorsement of a recipe or its contents by either the American Bar Association (ABA) and/or its Senior Lawyers Division (SLD). Rather, the contents of each recipe solely represent that of each contributor and their personal opinions. Measurements and choice of ingredients are accurate to the author’s own particular taste. I have read that the adventurous cook is one who will adjust amounts and even an ingredient to please his or her own palate, and of course, dietary issues.   In that regard, butter and margarine may also be interchangeable with non-dairy products depending on your individual cholesterol and other dietary tolerances and limitations.
  2. Opinions and information contained in these recipes do not replace, modify, alter, amend, or change the recommendations of a brand-name item manufacturer. Any such modifications from those of a brand-name manufacturer are those opinions of the author of each recipe and not those of the ABA or SLD. Furthermore, if a brand-name of a product is stated, we are not aware of whether any of the authors have been subsidized in any way by any brand-name manufacturer for stating that their product is being used.
  3. We recommend that you read the entire recipe before starting to cook. As a further word of advice, be sure your oven is working properly and that the thermostat is accurate. It is also wise to always monitor something during its preparation to make sure it is cooking properly and to your satisfaction.
  4. The information and recipes contained in this article including all portions thereof may not be copied or disseminated in any form or by any means or stored in an electronic database or retrieval system without the express written consent of the American Bar Association and Senior Lawyers Division being first obtained in writing. 
  5. The Surgeon General has not yet opined on this subject and/or its use by you either in your daily diet or even a holiday meal. Indeed, certain foods have been found to be quite caloric and not appropriate for all persons. You should heed the advice and recommendations of your physician, nurse, trainer, spouse, children, office assistants, and others who tell you to eat a smidgeon and not the entire plate, no matter how inviting it looks and even how awesome it tastes. The word to always follow is “moderation…” at best.
  6. Lastly, in case of weight gains, neither the SLD nor the ABA will be providing any dues rebate for gym memberships or weight reduction programs and/or the payment of any medical bills incurred due to gluttonous activity by you.

Banana Bread

Submitted by Carole Worthington, Secretary, Senior Lawyers Divison

Yield: 2-3 loaves

Ingredients

  • 1 cup butter, softened
  • 1 tsp. salt
  • 2 cups sugar
  • 3 ½ cups all-purpose flour
  • 2 tsp. vanilla
  • 2 tsp. baking soda
  • 2 tsp. lemon juice
  • 2 tsp. baking powder
  • 4 eggs
  • 5 ripe bananas (4 mashed; 1 coarsely chopped)
  • 1 cup sour cream
  • ½ cup chopped pecans

Instructions

  1. Cream butter and sugar. 
  2. Add vanilla, lemon juice, and eggs. Beat well. 
  3. Stir in mashed bananas. 
  4. Sift together salt, flour, baking soda, and baking powder. 
  5. Combine banana mixture, flour mixture, and sour cream.  
  6. With a wooden spoon, gently stir in coarsely chopped bananas and nuts.  
  7. Pour batter into 2 large or 3 small greased and floured loaf pans.  
  8. Bake at 350 for 1 hour and 10 to 15 minutes.

Maamoul

Submitted by jennifer j. rose, Voice of Experience Editorial Board
Morelia, Michoacan, Mexico

Yield: 32 cookies

These cookies are actually better the second day and freeze very well. Who says you can’t have maamoul during the December holidays?

Ingredients

  • Dough
    • 2 cups flour
    • 1 cup semolina
    • ¼ cup sugar
    • ½ tsp salt
    • 1 T. ground mahlab, optional.  (substitute ground cardamom)
    • 1 cup unsalted butter, softened
    • 1 tsp rosewater (substitute orange water)
    • 1 tsp vanilla
    • ¼ cup oil
  • Filling:
    • 2 cups almond meal
    • ¼  cup sugar
    • ½ tsp. cinnamon
    • a pinch of salt
    • 1 ½ tsp. almond extract
    • 2 large egg whites

Instructions

  • Combine the dry dough ingredients in a medium-sized bowl. Beat butter in stand mixer until fluffy, adding the rosewater and vanilla. Add dry ingredients to the butter until the mixture becomes a coarse, mealy mixture. Blend in oil, one tablespoon at a time, until the ingredients come together to form a dough. Divide the dough into two equal pieces, wrap in plastic wrap, and refrigerate for anywhere from 8 hours to 3 days.
  • To make the filling: combine all of the ingredients in the stand mixer, mixing until it looks like a thick paste. Roll it into 2 logs about 1-2” thick, wrap in wax paper, and refrigerate until ready to use, not more than a day ahead.
  • Preheat the over to 350 degrees F.
  • Remove half of the dough and half of the filling from the refrigerator. Divide both into 16 pieces. Flatten each piece of dough into a disc, place in a ma’moul mold, and insert a ball of the filling, smoothing any excess dough over the filling. Slap the mold down with some authority over a silicon-lined cookie sheet, 16 pieces to a half-sheet pan. You may need to prime your hands and the mold with a little flour, and it’s all right if the product looks floury. The butter will absorb it all. If you can’t figure this out, go to https://www.youtube.com/watch?v=su5lzHr601o and watch the video about making maamoul with and without a mold.
  • Repeat with the remaining half of the dough and filling.
  • Watching carefully, bake cookies for about 18 minutes because they will remain pale throughout baking but can easily burn. Let cool for a few minutes, and then continue the cooling process on a cookie rack. Dust with powdered sugar.

Pine Nut Cookies

Submitted by jennifer j. rose, Voice of Experience Editorial Board
Morelia, Michoacan, Mexico

Ingredients

  • 300 grams almond paste
  • 150 grams superfine sugar
  • 1 gram salt
  • 2 grams orange or lemon zest
  • 2 large egg whites
  • 200 grams pine nuts (about 1.5 cups)

Instructions

  1. Place almond paste, sugar, salt, and orange or lemon zest in a food processor. Pulse 4-5 times to blend slightly. Then, on low speed, slowly add egg whites until the mixture begins to form a smooth paste. This may be fairly stuff, but it must have a uniform consistency. Stop to scrape down the sides of the bowl as necessary.  At this point, you may refrigerate the dough for anywhere from an hour to a day.
  2. Preheat the oven to 350 degrees F.
  3. Place pine nuts in a shallow bowl. The dough will be extremely sticky, so grease your hands first with butter. Drop the dough onto the pine nuts in teaspoon-sized lumps, rolling each gently with your hands until coated with nuts.
  4. Place the balls of pine nut-covered dough onto a cookie sheet covered with parchment or a silicon mat, leaving ample space between each, because they will collapse during the baking process.
  5. Bake for about 9 minutes, turning the cookie sheet back-to-front halfway through. Resist overbaking, because pine nuts have a high oil content and will burn at the blink of an eye.
  6. The cookies are done with the pine nuts are light- to medium-brown in color. Outside, they will be toasty-crunchy while chewy inside.
  7. Remove the pan from the oven, allowing the cookies to rest 4-5 minutes. Then carefully peel them off with a spatula, placing them on a cooling rack. Alternatively, you can slide the parchment paper or silicon mat with the cookies still attached off the cookie sheet and onto a flat surface to let them cool. They will crisp up as they cool and are easier to remove. 
  8. Store in an air-tight container.

Peach Cobbler

Submitted by Karen Campbell, Council Member, Senior Lawyers Division

Ingredients

  • 4 - 8 oz. cans of peach pie filling (not canned peaches)
  • 2 cups of light brown sugar
  • 1 cup of granulated brown sugar
  • Dash of cinnamon
  • 1 stick of unsalted butter
  • 10.5 x 7 casserole dish
  • 4 frozen pie shells

Instructions

  1. Mix peach pie filling, cinnamon, butter, and sugar together.
  2. Add more sugar and cinnamon to taste. 
  3. Line the casserole dish with two frozen pie shells and pour in peach filling mixture. 
  4. Cover the top of the peach filling mixture with the remaining pie shells. There should be some space not covered by the pie shells. 
  5. Bake in a 350-degree F oven until top is light brown approximately 20 to 30 minutes. 
  6. Serve with ice cream or whipped cream. 

Toasted Almond Fingers

Submitted by Michael Van Zandt, Vice-Chair, Senior Lawyers Division

Yield: 5 dozen cookies

Ingredients

  • 1 cup butter
  • ½ cup confectionery sugar
  • 1 tbsp. milk
  • 1 tsp. vanilla extract
  • ¼ tsp. salt
  • 2 cups sifted, regular, all-purpose flour
  • 2 cups finely chopped, slivered almonds
  • 16 oz. packaged semi-sweet chocolate pecans
  • 2 tbsps. shortening

Instructions

  1. In a medium bowl, use a mixer on medium speed to beat butter and sugar until light and fluffy. Add and mix in milk, vanilla extract, and salt.  At low speed, beat in flour. Stir in almonds. Wrap dough in wax paper and refrigerate until cold.
  2. Heat oven to 325 degrees F.
  3. When the dough is cold, shape into 2" fingers and place on ungreased cookie sheets.
  4. Bake 15 minutes. Cool on wire racks.
  5. Melt chocolate with shortening, stirring to blend in the double boiler over hot (not boiling) water.
  6. Carefully dip one end of each cookie into the mixture, and lay the cookie on the wire rack. 
  7. Store in loosely-covered containers.

Czech Bábovka Cake

Submitted by Seth Rosner, Council Member, Senior Lawyers Divison

Bábovka is a delicious traditional Czech cake!

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Eat Time (normal slice): 4 mins!
Yield: 8 servings

Ingredients

  • 2 cups all-purpose flour
  • 5 eggs
  •  1-¼ cup sugar
  • ¾ cup vegetable oil
  • 5 tablespoons milk, warm
  • 5 tablespoons water, warm
  • 2 teaspoons baking powder
  • ½ teaspoon vanilla extract
  • 2 tablespoons cocoa powder
  • 2 tablespoons powdered sugar
  • 2 tablespoons butter (to grease the mold)

Instructions

  1. Separate the egg whites from the egg yolks.
  2. Preheat the oven to 350 degrees F.
  3. Whisk the yolks and sugar at high speed until the mixture whitens and becomes firm.
  4. At low speed, gradually add the oil, water, then milk.
  5. Mix the flour and baking powder.
  6. Beat the egg whites, at high speed for 5 minutes and at medium speed for another 5 minutes, until firm.
  7. Using a spatula, delicately fold the egg whites into the batter without breaking them, as well as the vanilla extract.
  8. Grease a bundt pan with the butter. Pour in half of the batter.
  9. Gently mix the cocoa powder with half of the remaining batter, and pour it into the mold, above the first layer. It is important not to mix the two layers.
  10. Bake for 45 minutes.
  11. After 45 minutes, poke the cake with a wooden skewer or a toothpick. It should come out clean. If not, continue baking for a few more minutes if necessary.
  12. Cool and sprinkle the bábovka with powdered sugar.

Espresso Kahlua Pie

Submitted by Sheila Hollis, Council Member, Senior Lawyers Division

Ingredients

  • Oreo cookies (cream filling removed)
  • Pre-made pie crust.
  • 3 pints of espresso or coffee flavored ice cream
  • 2 jiggers of Kahlua
  • (Optional) 3/4 cup walnuts, pecans, or macadamia nuts

Instructions

  • Soften the ice cream and put into the pie shell.
  • Add 2 jiggers of Kahlua.
  • (Optional) Add 3/4 cup of nuts.
  • Mix well.
  • Freeze for several hours.
  • Remove from freezer and decorate with nuts of covered coffee beans.
  • Serve with whipped cream and espresso.

Party Peppermint Ice Cream Pie

Submitted by Sheila Hollis, Council Member, Senior Lawyers Division

After a heavy dinner, this will invigorate conversation, and everyone’s breath will be fresh as a bonus. Espresso recommended after!

Ingredients

  • Graham cracker or crushed Oreo (minus cream filling) pie crust
    • Note: you can purchase premade in pan cookie-based crust.
  • 3 pints peppermint ice cream.
    • If you can’t find peppermint ice cream, use French vanilla and add one tablespoon peppermint flavor to softened ice cream. With the vanilla ice cream, get ~1 cup of the most colorful peppermint candies and take out suppressed aggression by smashing them with mallet or hammer (or your fist if it’s been a bad day).
  • Crème de Menthe liqueur

Instructions

  1. Soften ice cream and add 1-2 jiggers of Crème de Menthe liqueur.
  2. Mix together and add to cookie pie crust. Smooth top.
  3. Add a mix of mint candies.
  4. Put the pie in the freezer for several hours.

Chocolate Chip Cream Cheese Cake

Submitted by Dick Goodwin (from the kitchen of Susan Manderscheid Walters Goodwin), Honorary Council Member, Senior Lawyers Division

Note: This recipe is actually like “Black Bottoms." It is easier because you only have to do one cake rather than lots of little cupcakes! This recipe was given to me by Gail Baruth (Columbia, MD ca. 1978?) and it is from her grandmother! Freezes well! 

Cooking Time: 40 to 50 minutes
Yield: serves 12 to 18

Equipment & Ingredients

  • Equipment
    • Measuring bowls, spoons, and cups
    • 9 x 13-inch baking pan
  • Cheese Mix
    • 16 ounces cream cheese (softened)
    • 2 eggs (room temperature)
    • ½ cup sugar
    • 1/8 tsp salt
    • 2 to 2 ½ cups chocolate chips
  • Chocolate
    • 2 cups flour (preferably Cake Flour)
    • 1 ½ teaspoons baking soda
    • 1 cup sugar
    • ½ (or less) tsp salt
    • 1/3 cup cocoa
    • 2/3 cup oil (i.e., Wesson, Crisco Vegetable Oil)
    • 1 1/tablespoon vinegar
    • 1/3 cups water
    • 1/3 tsp. vanilla

Instructions

  1. Preheat oven to 350 degrees F. 
  2. Mix first set of ingredients: cream cheese, eggs, sugar, and salt. Add chocolate chips. Set aside.
  3. Mix remainder of ingredients. Pour the second set of ingredients into 9 x 13-inch pan. Place large spoonfuls of cream cheese (first ingredients) mixture on chocolate mixture. Using a spoon, gently cover cream cheese mixture with chocolate mixture. With a knife, pull through the two mixtures (length and width). 
  4. Cook 40 to 50 minutes. When finished, the top should have a few cracks.
  5. Cool.  Cut into small squares.  

Candy Cane Cookies

Submitted by Dick Goodwin (from the kitchen of Susan Manderscheid Walters Goodwin), Honorary Council Member, Senior Lawyers Division

Yield: ~4 dozen cookies

Equipment & Ingredients

  • Equipment
    • Large mixing bowl
    • Cookie sheets
  • Ingredients
    • ½ cup shortening
    • ½ cup butter, softened
    • 1 cup powdered sugar
    • 1 egg, slightly beaten
    • 1 tsp almond extract
    • 1 teaspoon vanilla extract
    • 2 ½ cups all-purpose flour
    • ¼ tsp salt
    • ½ tsp red food coloring
    • ½ cup finely crushed peppermint candy
    • ½ cup sugar

Instructions

  • Preheat oven to 375 degrees.
  • Combine first 8 ingredients in a large bowl, and mix well.  Divide dough in half; add food coloring to one portion, mixing well.
  • On a lightly floured surface, roll a teaspoonful of each dough (plain and colored) into a 4-inch-long rope.  Place ropes side by side and carefully twist together; curve one end down to resemble a cane. Repeat procedure with remaining dough.
  • Place cookies on ungreased cookie sheets, and bake at 375 degrees F for 9 minutes or just until edges begin to brown.  Combine candy and sugar, mixing well.
  • Remove cookies from cookie sheet while warm; immediately coat with candy mixture.

Chocolate Velvet Pie

Submitted by Dick Goodwin (from the kitchen of Susan Manderscheid Walters Goodwin), Honorary Council Member, Senior Lawyers Division

Yield: Serves 6-8

Equipment & Ingredients

  • Equipment
    • 9-inch pie plate
    • Blender
  • Ingredients
    • 6 large eggs, separated (at room temperature)
    • 1 package (12 ounces) semi-sweet chocolate pieces
    • 2 tbsps. instant or freeze-dried coffee
    • ¾ cup sugar
    • 1 ½ cups boiling hot milk (whole milk)
    • Butter
    • Graham cracker crumbs
    • 1/8 tsp. salt
    • 1 envelope unflavored gelatin
    • ¼ cup dark or light rum
    • 1 pint heavy cream (2 cups)

Instructions

  1. Preheat oven to 400 degrees F.
  2. In a blender jar put egg yolks, chocolate, coffee, sugar, and milk. Cover.  Blend until smooth, scraping down sides with rubber spatula.
  3. Grease 9-inch pie plate very well with butter; dust bottom and sides with crumbs.  Heat oven to 400 degrees.  Beat egg whites with salt until stiff but not dry.
  4. Pour 1 ½ cups chocolate mixture in bowl; stir one-quarter of beaten whites in to lighten it.  Fold in remaining whites gently until mostly mixed.  Turn into pie plate; bake 5 minutes.
  5. Reduce heat to 350 degrees.  Bake 25 minutes more or until center is firm.  Cool completely on wire rack, about 1 ½ hours.  As it cools, the center sinks to form a shell.
  6. Meanwhile, heat gelatin in rum until melted; stir into remaining chocolate mixture.  Leave at room temperature until the shell is cooled.
  7. In a large bowl, stir the chocolate mixture and heavy cream until blended.  Beat with electric mixer on high speed until fluffy and about double in volume.  Chill mixture until it mounds and holds its shape.  Turn into shell.
  8. Chill or freeze pie until firm.
  9. If desired, garnish with chocolate curls.

Grandma Goodwin’s Sticky Buns

Submitted by Dick Goodwin (from the kitchen of Dan Goodwin), Honorary Council Member, Senior Lawyers Division

Yield:  number of rolls in the packages

Equipment & Ingredients

  • Equipment
    • 2 cake pans
    • Wax paper
    • Small mixing bowl
  • Ingredients
    • Frozen bread rolls (In the olde days Grandma Goodwin made the rolls from scratch.)
    • 1 stick (8 ounces) butter or margarine
    • 16 tbsps. brown sugar
    • Chopped nuts and raisins (optional)

Instructions

  1. Divide butter/sugar mixture between 2 cake pans.
  2. Place frozen bread rolls on top of the butter/sugar mixture and cover each pan with wax paper. 
  3. Place in a cool oven to thaw and rise.
  4. In the morning, preheat the oven and remove the wax paper from the pans and bake according to the baking directions for the rolls.