Holiday recipes from our family to yours!

Gingerbread cookies hanging over wooden background

As another year comes to an end, we reflect on all that we’re grateful for, we celebrate, and we spend time with the people that matter most in our lives. Whatever your traditions are this time of year, December is usually a time for family, friends and good food. Instead of the routine, “happy holidays” company blog post, we thought it would be fun to have our staff share some of their favorite family holiday recipes. We hope you enjoy this list of holiday treats and maybe add a few to your own line-up this year! Happy Holidays from our Quick Mount family to yours!

Lemon Glazed Persimmon Bars

My grandmother made these bars and passed them on to my parents and now to me. These were one of our favorites that she would make for the entire family at Christmas time. When I make these it reminds me of the good times we had at her house during the holidays.

Judy Murch
Front Desk Receptionist 

1 cup thawed frozen persimmon pulp (or fresh pulp, add 1.5 tsp. lemon juice)
1 tsp baking soda
1 egg
1 cup sugar
1/3 cup vegetable oil
8 oz. pitted dates, finely chopped
1 3/4 cups all purpose flour (unsifted)
1 tsp each, salt, cinnamon & nutmeg
1/2 tsp ground clove
1 cup chopped walnuts or pecans

Mix persimmon pulp with baking soda and set aside. In a large bowl, lightly beat the egg; then stir in the sugar, vegetable oil, and dates. Combine the flour with the salt, cinnamon, nutmeg and cloves; add the date mixture alternately with the persimmon pulp just until well blended. Stir in nuts. Spread evenly in a greased and flour dusted jelly roll pan (10 by 15 inches). Bake in a 350 degree oven until lightly browned, about 25 minutes. Cool the cookies in the pan on a rack for 5 minutes, then spread with lemon glaze. Cool thoroughly, then cut into bars about 3 by 1 ½ inches, remove from pan and store. Keep well wrapped. Makes 30 bars.

LEMON GLAZE
Blend 1 cup un-sifted powdered sugar with 2 tablespoons lemon juice until smooth.


Great Grandma’s Potato Latkes

One of our favorite family holidays is Hanukkah, when we light candles and eat delicious potato pancakes. All the children pile the latkes high on their plates, gobbling them up faster than we can make them!

Stri Zulch
VP of Marketing

3 large potatoes (about 1 pound)
2 eggs
1/4 cup finely chopped onion
1 tablespoon finely chopped parsley
1/2 teaspoon salt
1/8 teaspoon pepper
3 tablespoon flour
vegetable oil

Peel the potatoes and rinse them in cold water. Grate very fine. Place the grated potatoes in a colander and run cold water over them (this keeps the potatoes from turning dark.) Using your hands, squeeze out all the water. In a large bowl, beat the eggs. Add the onion, parsley, salt, pepper and flour.  Stir. Add grated potatoes and mix well. Heat a small amount of oil to sizzling in a large frying pan. Drop large spoonful of pancake mixture into the oil and slightly flatten. Cook until golden brown, turn and cook on other side till golden brown. Makes one dozen.

Tip: eat while hot and crisp! Our family enjoys them with applesauce and sour cream.


Mom’s Fudge

My mom made this fudge all the time during the holidays. We would have tons of it in the house and I loved it so much I would hide it in my closet to save for later!

Kelli Ross
Channel Sales Manager

4 cups sugar
1 can (12 oz.) evaporated milk
2 1/2 cups mini marshmallows
2 1/2 8 oz. Hershey bars, broken into pieces
1 cup butter
12 oz. bag of semisweet chocolate chips
2 tsps of vanilla
1 lb. walnuts

Use 8 qt stockpot to bring sugar, evap. milk and marshmallows to a rolling boil (turn heat down if scolding). Stir now and then with a spatula for about 8 mins. Have ready in a bowl, Hershey bars (broken into pieces) butter, bag of semisweet chocolate chips and vanilla. Pour cooked mixture over second mixture. Mix together until smooth. Add walnuts. Place in 11 x 13 (1″ thick) buttered pan. Let set over night in the fridge.


Curry Cocktail Nuts

Every year my wife, Colleen, makes these delicious curried nuts and I bring a batch to QMPV headquarters. They are a major hit around the office! We get special requests for extra batches so people can take them home to their families.

Jeff Spies
Sr. Director of Policy

Vegetable cooking spray
2 egg whites
2 cups raw almonds
2 cups roasted and unsalted cashew nuts
2 cups walnut halves
2 cups pecans
3/4 cup sugar
2 tablespoons Madras curry powder
1 tablespoon ground cumin
2 1/2 teaspoons garlic salt
1 1/4 teaspoons cayenne pepper
1 teaspoon ground cardamom
1/2 teaspoon ground cinnamon

Place an oven rack in the center of the oven. Preheat the oven to 250 degrees F. Spray a baking sheet, liberally, with vegetable cooking spray. Set aside. In a small bowl, combine the sugar, curry powder, cumin, garlic salt, cayenne pepper, cardamom, and cinnamon. In a large bowl, whisk the egg whites until frothy. Add the nuts and stir until coated. Sprinkle the sugar mixture over the nuts and toss until coated. Arrange the nuts in a single layer on the prepared baking sheet. Bake for 45 minutes until golden and fragrant. Let it cool for 10 minutes. Using a metal spatula, remove the nuts from the baking sheet. Break the nuts into bite- sized pieces and place in serving bowls. Tip: I use McCormick’s Hot Madras Curry Powder. I’ve tried other brands of curry powder but they were not as good – lack that curry ummphh!


Orange Drop Cookies

For years I would send these cookies to my nephews for Christmas and gifts to their parents. One year my brother asked for cookies for himself instead of a present. I said sure and would send him a separate tin. His sheepish response was ‘can you send it to my office?’ He did not want to share them with his family and he’s been happily teased about it ever since, especially by his wife. However he did start a trend and now all the parents asked for the cookies instead of a present.  Another generation into the tradition and boxes of cookies are mailed all over the USA, from New York to the hand delivered ones here in San Francisco.

Anne Wright
VP of Sales

2/3 cup unsalted butter, room temperature
1 cup sugar
2 eggs
1/2 cup freshly squeezed orange juice  (Valencia or Cara oranges are the best)
1 Tablespoon freshly grated orange peel
2 1/4 cups unbleached all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda

Icing
1 1/2 cups sifted powdered sugar
3 Tablespoons butter, room temperature
1 1/2 Tablespoons freshly squeezed orange juice
2 teaspoons freshly grated orange peel

Tip:  Make sure you use fresh orange juice and orange zest, makes a huge difference in flavor.

Preheat oven to 350 degrees.  Generously grease baking sheets.  Cream butter with sugar in large bowl until light and fluffy.  Stir in eggs, orange juice and peel.  Add flour, salt and baking soda and mix well.  Drop dough by large tablespoonfuls onto prepared baking sheets.  Bake until golden brown about 10 minutes.  Frost while warm completely covering the cookie. Makes 3 Dozen.


Mom’s Sugar Cookies

Growing up my mom would make these sugar cookies for most holidays. During Christmas we would make hundreds to give as gifts and for school holiday parties. The days leading up to Christmas we would spend a couple evenings with the whole family sitting around the kitchen table frosting, applying sprinkles, and packaging cookies. To this day, when my siblings and I run into people from school we haven’t seen in years we are asked if our mom is still making her sugar cookies. Today, I get to share this tradition with my sons, but on a much smaller scale.

Tim Johnson
Sales Operations Analyst

2/3 cup of margarine
1 Egg
2 cups of Flour
3/4 cup of Sugar
1 tsp of Vanilla
1 1/2 tsp of Baking Powder
1 oz of Milk

Cream margarine and sugar. Add egg and beat together. Add vanilla and milk, mix well. Mix together dry ingredients and add by mixer to creamed mixture. Divide dough in half and put in waxed paper. You can double this recipe and divide dough in 4 waxed paper packets. Chill at least 1 hour, overnight is better. Roll out on floured surface, cut cookies and bake at 375 degrees 7-1/2 to 12 minutes (depending on the oven).

Frosting
1 cup Confectioners Sugar sifted
1/2 tsp or more of water
Food coloring of your choice

Stir together and add water until desired consistency.


Christmas Morning Frittata

Since I was a little girl, my Mom would make this frittata for Christmas brunch, which she always served with a Sara Lee frozen coffee cake (remember those?) I have so many fond memories of cozy Christmas mornings eating this meal. It’s such a simple dish, but the texture and the flavor of this frittata is really amazing, and it makes great leftovers too!

Meghan Vincent-Jones
Director, Media & Creative

2 bunches green onions
2 tablespoons parsley
1 small can diced green chiles
4 small jars of artichoke hearts
16 oz grated cheddar cheese
24 saltines, crushed
8 eggs
Salsa or tabasco to taste, plus any other seasonings you like

Saute 2 bunches chopped green onions, with 2 tablespoons chopped parsley, plus one small can of mild green chiles diced, and 4 jars artichoke hearts drained and chopped. (This can be done with cooking spray or part of the oil from the artichokes.) Beat 8 eggs. Crush 24 saltine crackers fine with a rolling pin (put crackers in plastic bag) and add to egg mixture. Add 16 oz. of grated cheddar cheese and several tablespoons of salsa or other hot sauce. Season mixture to taste and add sauteed items. Mix well.

Bake in a 9 x 13 pyrex or similar at 325 degrees for 35 minutes. I like to sprinkle paprika on top for color.


Lace Cookies

I’m not much of a baker, but my sister-in-law has the magic touch, and makes these delicious cookies every year at Christmas time. I called her up to get this special recipe to pass on to all of you!

Cynthia Johnston
Controller

1 stick of butter
1 egg
1 cup of sugar
3 Tbsp of flour
1/4 tsp of baking powder
1/4 tsp salt
1 cup oatmeal
2/3 cup of chopped walnuts
1/2 cup coconut

Pre-heat oven to 350 degrees. Over stove or in microwave melt butter. Add egg, sugar, flour, baking powder and salt. Mix together well. Add oatmeal, walnuts and coconut. Mix well. Drop by spoonful on cookie sheet covered by aluminum foil. Pat cookie down a little. Bake for about 10 minutes or until lightly brown. When done, peel cookie off foil when cool.