Classic Devilled Eggs
Recipe by Jenn Miranda
Ingredients
- 12 jumbo eggs
- 6 tablespoons mayonnaise
- ½ teaspoon mustard seed
- 1 teaspoon dill weed
- 2 tablespoons Worcestershire sauce
- ½ teaspoon salt (plus more for sprinkling)
- ⅛ teaspoon ground black pepper (plus more for sprinkling)
- ¼ teaspoon ground paprika, (plus more for sprinkling)
Preparation
- Boil and peel the eggs.
- Slice eggs in half longways and remove yolks into a medium mixing bowl.
- Add all ingredients (except cheese) into a bowl with egg yolks and whip until well-blended and fluffy.
- Arrange egg whites on a serving tray and sprinkle additional salt, pepper, and paprika directly on top.
- Fill each seasoned egg white with yolk mixture and top with a sprinkle of parmesan cheese. Chill before serving.
Neema Rose’s Double-Batch Zucchini Bread
Recipe by Rose Bachtel
This fresh garden harvest recipe, created by my grandmother Rose, is so good she made a double batch every time! It’s perfect for making four regular or six to eight small loaves to give out during the holidays. –Jenn Miranda
Ingredients
- 6 large eggs
- 2 cups vegetable oil
- 3 cups granulated sugar
- 4 cups grated fresh zucchini, skin on
- 4 teaspoons vanilla
- 4 cups flour
- ½ teaspoon baking powder
- 4 teaspoons baking soda
- 6 teaspoons cinnamon
- 1 teaspoon salt
- 2 cups raisins
- 2 cups chopped walnuts
Preparation
- In a large mixing bowl, beat eggs.
- Stir in oil, sugar, vanilla, and zucchini.
- In a separate bowl, mix flour, baking powder, baking soda, salt, and cinnamon.
- Mix well, then add to egg mixture.
- Blend completely and then add raisins and nuts.
- Bake at 350 in greased and floured regular-sized bread tins for 60 minutes. (Smaller tins may take less baking time.)
- Bread is done when separated from edges and a toothpick in the center comes out clean.
Holiday Harvest Roasted Veggies
Recipe by Jenn Miranda
Ingredients
- 1 medium butternut squash; peeled, seeded, and cut into 1 ½-inch pieces
- 12 to 14 red new potatoes, well-scrubbed and quartered
- 1 pound brussel sprouts, quartered longwise
- 1 pound medium red onions (about 2 to 3), peeled and quartered
- 6 to 8 carrots, halved lengthwise
- 1 red and 1 yellow bell pepper, sliced in large chunks
- 1 pound fresh green beans
- 6 to 12 garlic cloves, peeled and quartered
- 1 tablespoon fresh thyme
- 2 tablespoons fresh rosemary
- 3 tablespoons olive oil
- Coarse salt and ground cracked peppercorns
Preparation
- Place all veggies in a shallow pan or cooking sheet, lined with parchment paper.
- Sprinkle all seasoning and herbs plus the olive oil evenly over top and mix well.
- Marinate in the refrigerator for at least 6 hours (and up to 12 hours), stirring occasionally.
- Preheat the oven to 450 and place marinated veggies on the middle rack uncovered for about 30 minutes.
- Pull the pan out and gently mix the veggies.
- Place back in the oven on the bottom rack for an additional 15 to 20 minutes. Serve hot!
Butternut Squash Roll with Cream Cheese Filling
Recipe by Jenn Miranda and Kyle Gonzales
Cake Ingredients
- 3 eggs
- 1 cup granulated sugar
- ⅔ cup steamed and mashed butternut squash
- ¾ cup flour
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- 1 cup finely chopped walnuts
Filling Ingredients
- 1 8-ounce package of cream cheese (not whipped)
- 2 tablespoons butter, softened
- 1 cup confectioner’s sugar
- ¾ teaspoon vanilla
Preparation
- Preheat the oven to 375 degrees.
- In a large mixing bowl, beat eggs, gradually adding sugar.
- Add squash and mix well. In a separate bowl combine flour, baking soda, and cinnamon.
- Add dry ingredients to the squash mixture and mix well.
- Line a 10-by-15-inch jelly roll or cookie sheet pan with waxed paper, then grease and flour the paper. Spread batter thinly and evenly into the pan and sprinkle nuts all over the top.
- Bake for 13-15 minutes, then let cool for 10 minutes.
- Turn cake over onto a flour sack or tea towel dusted evenly with confectioner’s sugar. Gently peel off wax paper.
- Roll up the cake in the towel, jelly roll style, starting with the short side. Set aside to cool completely while preparing the filling.
- In a small mixing bowl, combine cream cheese, butter, sugar, and vanilla until blended well.
- Gently unroll cake, then spread filling over cake leaving ½-inch space around all edges.
- Roll the cake back up and trim edges.
- Chill 15 to 20 minutes, then slice and serve.
This is an excerpt from our November/December 2022 feature, Classic Christmas. To see the last excerpt from this feature, click here.