By Alice Finley at The Village of Our Saviour’s Manor

Ingredients:

Directions:

Fill ½ measuring cup with warm water, add yeast on top and let it sit. In large mixing bowl, add hot water, sugar, salt, and Crisco and stir until dissolved. Beat egg until fluffy, add to mixture after it has cooled some. Add 3 cups flour to mixture. Stir until snappy texture. Place in well-greased 1 Gallon ice cream tub with lid and wait for it to rise to double volume. Place on flat surface, dump on 2 ½ cups flour. Roll until ½ inch thick and then cut into squares. Dip each piece into melted butter. Place on baking sheet and bake at 400 degrees. Bake until golden brown (approx. 12-15 minutes).

By Dan Odom at The Village of St. Martha’s

Ingredients:

Directions:

Cook macaroni in boiling salted water until tender, drain. In saucepan melt butter, blend in flour, salt, and a dash of pepper. Add milk.  Cook and stir till thick and bubbly. Add onions and cheese, stir till melted. Mix cheese sauce with macaroni. Turn into 12 quart casserole. Bake in 350 degree oven for 35 to 40 minutes or till heated through.
Sprinkle to with cubed cheese and bake.

Makes 6 servings.

By Vernice Harper at The Village of Oakland Woods

Ingredients:

Directions:

Preheat the oven to 325 degrees. Mix sugar, cocoa, flour and baking soda until well blended. Add 2 eggs, milk, oil and vanilla, mix well. Slowly add the boiling water while mixing at low speed. Mixture will be very thin. Pour into a greased and floured 9 x 13 inch pan. Bake for 30 to 35 minutes.

While the cake is baking, mix ingredients for frosting.

As soon as the cake is done, remove from the oven and spread frosting evenly over the cake. Place under broiler for 1 to 2 minutes or until mixture begins to brown. Let cool before cutting.

Frosting:

By Josephine Houston at Hartford Village

Ingredients:

Directions:

Cream together shortening, margarine, and sugar in a large bowl. Add eggs 1 at a time, beating after each addition. Sift together baking powder and flour; add 1 spoonful at a time alternately with milk. Add flavor and stir in pineapple with juice. Blend well and pour batter into a well greased 10” tube pan. Place in cold oven and bake at 325 for 1 1/2 hours or until done. Let stand a few minutes in pan and remove with care.

Topping:

¼ C margarine

1 C crushed pineapple, drained

1 ½ C powdered sugar

Directions:

Mix together and pour over cake while it is still hot.

By Darlene A. at The Village of Hampton Meadows

Ingredients:

Directions:

In a large saucepan, combine the brown sugar, cornstarch and cinnamon.  Stir in water until smooth, add peaches, cook and stir over medium heat until mixture comes to a boil.  Cook and stir 1 to 2 minutes longer until thickened.  Remove from heat, stir in lemon juice and butter.  Set aside. In large bowl, beat egg yolks on high speed for 3 minutes or until light and fluffy.   Gradually add salt and 1/3 cup sugar, beating until thick and lemon colored.  Stir in milk.  Dip bread into egg mixture, soak for 1 minute.  Place slices in greased 11 x 7 inch baking dish.  Spoon peach mixture evenly over bread layer.  Pour remaining egg mixture over peaches.  Bake at 350° for 25-30 minutes or until center is set.

Meanwhile, in a small bowl, beat egg whites on medium speed until soft peaks form.  Gradually beat in remaining sugar 1 Tablespoon at a time on high speed until stiff peaks form.  Spread over hot pudding, sealing edges to pan.  Bake 10 to 15 minutes longer or until meringue is golden brown. Serve warm.  Makes 8 servings

By Barb Holman at Lynn Street Manor

Ingredients:

2 C. (8 oz.) Shredded cheddar cheese6 Large Eggs, well beaten

Directions:

Preheat oven to 350̊ Grease a 13×9-inch baking dish. Combine cheese, egg, evaporated milk, salt, and black pepper in a large bowl. Add potatoes, onion, bell pepper, and bacon/ham; mix well. Pour the mixture into the prepared baking dish. Bake for 60 to 65 minutes or until set.

By Luz Maria Robinson From The Village of Our Saviour’s Manor

Directions

In a medium caldero (cast iron pot), saute sofrito in oil 2-3 minutes over medium heat. Add tomato sauce, beans, water, and sazon. Season with pepper, adobo, garlic powder (or minced), oregano, and stir. Taste and adjust spices according to your taste. Add potatoes and olives and bring to a boil. Reduce heat to low and simmer until potatoes are cooked thoroughly, about 30 minutes or so.

By Becky Bolden from The Village of Oakland Woods

Directions

Simmer onions, garlic, mustard, rosemary, thyme, sage, no salt seasoning, and bayleaf in water for 45-60 minutes. While the water is simmering, cut bacon into 1/2 inch pieces and crumble sausage. Brown together in a skillet, drain on paper towels, and set aside. Save 3 tablespoons of the rendered fat.

When the water has simmered, add turnips, bacon, and sausage to the strained water. Cook until the turnips are par-boiled, then add the bone broth. When the pot has come to a boil, add greens and cook until tender. Add Lawry’s seasoning salt to taste.

By Irma Black from The Village of East Harbor

 
Directions
Simmer bourbon, shallots, and orange zest together for 10 minutes. Add cranberries and sugar and simmer until berries burst (about 10 minutes). Remove from heat and add pepper. Cool and refrigerate.

By Marilyn Irvin from The Village of St. Martha’s

Ingredients:

Directions:

Soak beans over night in fridge. Boil chicken with seasoning, carrots and celery in chicken broth. Remove chicken, de-bone and return to pot. Add beans to chicken, seasoning and vegetables. Cook until beans are tender.

From Judy Attie at Perry Farm Village

Ingredients

Instructions: Heat 3 tablespoons of olive oil in large pan over medium high heat. Add yellow and red onion. Stir to coat in hot oil, then saute until golden brown, only stirring to avoid burning. Stir in garlic and allow to cook for a few more minutes.

Add spinach, parsley, and salt. If pan isn’t big enough, you can add it in batches until it cooks down and makes more room. Cook until all spinach is wilted. Transfer everything to a wire mesh sieve or colander and let it cool. Any liquid that drains off can be discarded.

Once the spinach mixture is fully cool and any additional liquid has been pressed out, transfer to a large bowl. Combine with the eggs, ricotta, and feta cheese and stir to combine.

Preheat oven to 350 degrees F. To bake, you will need a 9×9 baking dish.

Unroll phyllo dough. Cut the dough in half so that it fits in the pan better. Use damp towels or paper towels below and on top of the dough to prevent it from drying out.  Using the remaining ¼ cup of olive oil and a pastry brush, coat the bottom of the baking dish with oil.

Add a couple sheets of dough and then add a thin layer of olive oil. Continue layering the dough and the olive oil until about half the dough has been used. Allow the dough to go up the sides of the pan. Once half the dough has been laid down, spoon all of the spinach layer onto the base layer of the dough and spread it out evenly.

Top the spinach layer with two pieces of dough at a time, brushing with a thin layer of olive oil after every two layers. Once all of the dough has been used, fold any over hanging dough over and tuck down into the sides of the pan.

Pre-cut the squares with a sharp paring knife prior to baking. Bake in preheated oven until golden and crispy,

about 30-40 minutes. Serve warm.

By Vernice Harper from The Village of Oakland Woods

This scrumptious and beautiful coconut butter cake with pineapple filling is finished with a cloud of coconut icing. It’s delicious, it’s moist, and it’s perfect for holidays and any other occasion!  

Ingredients

Directions

Grease and line three 9″ round cake pans with parchment paper. Drain the pineapple, reserving 3/4 cup of juice, and set aside 1/4 cup for the cream cheese frosting. Beat butter and sugar until creamy, then add eggs one at a time. Combine the reserved pineapple juice with 7-Up, and alternate adding flour and juice mixtures to the butter mixture, beginning and ending with flour. Stir in extracts, then pour the batter evenly into the pans. Bake at 350°F for 25-30 minutes or until a toothpick comes out clean. Cool on wire racks. Meanwhile, make the pineapple filling by cooking sugar, cornstarch, pineapple, and water over low heat for about 15 minutes, until thick. Cool. For the frosting, beat butter and cream cheese until blended, then add powdered sugar, vanilla, and enough pineapple juice for a spreadable consistency. Once the cakes are cool, stack the layers, spreading pineapple filling between each, and frosting the sides and top. Garnish with coconut on the sides and border, and pipe or spread extra frosting on top.

>Click here to download the PVM Foundation Holiday Cookbook!