The Happy Holiday

Cookbook

Favorite Holiday Recipes

of the

AP Math Classes

Our AP mathematics students were ask to share the recipe of the one dish they most looked forward to during the holidays. Very

special thanks to all the family members that shared these recipes.

Math can be Fun! Ask a student for the answers if you’re stumped.

1. Q: What do you call the ratio of the circumference and diameter of your Jack-o-Lantern?

2. Translate 31 2 3. What did the number 0 say to the number 8? (1.Pumpkin Pi. 2. I eight sum pi. 3. Nice Belt.)

And Remember “Everybody likes ”

Table of Contents Desserts First World’s Famous Sapp’s Pumpkin ………………………………page 1 Grandma’s Strudel………………………………………………… page2 Pumpkin Chocolate Chip Cookies…………………………………...page3 Macaroons……………………………………………………………page4 Banana Pudding………………………………………………………page5 Peanut Butter Brownie Triffle………………………………………..page6 Butterscotch Delight………………………………………………….page7 Carmel Pecan Pie…………………………………………………….page8 Aunt Deb’s Chocolate Truffle………………………………………..page9 Grandma Vi’s Bars…………………………………………………...page10 Breads Pumpkin Rolls………………………………………………………..page11 Zucchini Bread & Cream Cheese Icing………………………………page12 Cranberry Pumpkin Bread……………………………………………page13 Rainey’s French Toast………………………………………………. Page14 Drink Apple Pie Spiced Cider………………………………………………page15 Eggnog Punch……………………………………………………..…page16 Sides, Soups & Other Goodies Holiday Stuffing…………………………………………………… page17 Creamy Celery Bake…………………………………………………page18 Nannie’s Vegetable Bake…………………………………………….page19 Pumpkin Chowder……………………………………………………page20 Sweet Potato Casserole………………………………………………page21 The Old Favorite Baked Mac & Cheese………………………………………………...page22 Baked Cheese & Macaroni…………………………………………...page23 My Favorite Mac & Cheese………………………………………….page24 Aunt Mary Belle’s Mac & Cheese……………………………………page25

World Famous Sapp’s Pumpkin π 2 eggs 2 cups pumpkin-I use fresh but canned just fine 3/4 cup granulated sugar1/2 teaspoon salt 1/2 teaspoon allspice 1 teaspoon cinnamon 1 teaspoon ginger 1/4 teaspoon ground cloves 1 can (12 oz.) evaporated milk 1 box vanilla instant pudding mix (the secret ingredient) Bake a 9 inch pie shell lined with parchment paper weighted down 10 minutes 400 degrees Pre heat oven 345 Combine all ingredients and mix well Bake in pie shell 15 minutes, turn oven temperature 350 and bake another 45 minutes. Must let cool before eating

Anthony Sapp

Ellen Coward Grandma’s Strudel

Ellen Coward

DOUGH ingredients FILLING ingredients 2 sticks butter, softened 1 cup sugar 8 oz sour cream 3/4 cup chopped walnuts 2 cups flour 1 Tbl cinnamon Confectioners’ sugar DOUGH Blend butter, sour cream and flour. Divide into three balls. Wrap each ball in wax paper. Refrigerate dough balls overnight (or for at least several hours). NOTE: This pastry dough is very delicate and must be chilled to work with.) FILLING Mix together chopped walnuts, sugar and cinnamon. DIRECTIONS Line a cookie sheet with parchment paper. Preheat oven to 350o. Sprinkle rolling surface and rolling pin with confectioners’ sugar. Remove one ball from refrigerator and roll out in a circle until it is about 1/8 to 1/4 inch thick. Spread 1/3 of the filling mixture evenly on the dough surface, leaving a half-inch of the from the edge perimeter bare. Gently roll the dough into a long roll, crimping edges as necessary to prevent filling from falling out. Transfer roll to middle of cookie sheet. Repeat process with each of the other two dough balls, working one at a time, and placing on either side of the center roll. Bake for 35-40 minutes or until golden brown. Move cookie sheet to a cooling rack. When the rolls are just slightly warm to the touch, transfer them to a cutting board and slice each roll into inch-wide pieces. Dust the pieces with confectioners’ sugar. When cool, remove to an airtight container.

*These can be served the same day, but actually taste better a day later!*

PUMPKIN CHOCOLATE CHIP COOKIES Audrey Moore

1/2 c Shortening 1 c White Sugar 1 Egg 1 tsp Vanilla 1 c Pumpkin Puree (the stuff that comes in a can) 2 c All Purpose Flour 3/4 tsp Baking Soda 3/4 tsp Baking Powder 1/2 tsp Salt 1/2 tsp Cinnamon A pinch of Nutmeg! 1 c Semisweet Chocolate Chips Temp: 375 1. Grease Cookie Sheets 2. Cream shortening and sugar until smooth. Beat in egg. Stir in Vanilla and Pumpkin until well blended. Combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg; stir into pumpkin mixture. Mix in Chocolate Chips. Drop by teaspoonfuls onto cookie sheets. 3. Bake for 12-15 min in preheated oven, until edges begin to brown. Allow to cool for a few minutes before removing from baking sheets. ENJOY!

Macaroons April Watson (Grandmother’s recipe)

3 eggs 3/4 cups of sugar 1/3 cup of flour 1/8 teaspoon of salt 1/4 teaspoon baking powder 1 tablespoon melted butter 2 2/3 cup of flaked coconut 1 teaspoon of vanilla 1/2 teaspoon of lemon rind 1 cup of semi-sweet chocolate chips Beat eggs until foamy and light in color. Add sugar 2 tablespoons at a time beating constantly until thickened and light, about 5 minutes. Fold in flour, salt and baking powder. Then fold in butter. Stir in coconut, vanilla and lemon ride. Lastly, stir in semi-sweet chocolate chips. Drop by teaspoon full on a greased and lightly floured baking sheet. Bake at 325 degrees for 15 minutes until golden around the edges.

Banana Pudding Whitley Burleson

Recipe Provided by: Kim Burleson Ingredients: 3(4-oz.) pkgs. Vanilla Instant Pudding Mix 5 c. Milk 1 (8-oz.) Sour Cream 1 (12-oz.) Cool Whip 6 Ripe Bananas, sliced 1 (16-oz.) box Vanilla Wafers Drections:

Combine pudding mix, milk, sour cream in bowl; mix well with whisk. Fold in half Cool Whip. Layer vanilla wafers, banana slices, and pudding

mixture alternatively in large bowl. Top with remaining Cool Whip. Chill until serving time.

Note: You can add more wafers and bananas if you want. You can lower fat and calorie content by using non-fat milk and sour cream.

Peanut Butter Brownie Triffle Christina McIntosh-From Taste of Home

1 Fudge Brownie Mix (13-in. x 9-in. pan size) 1 pkg. (10 oz.) peanut butter chips 2 pkg. (13 oz. each) miniature peanut butter cups 4 cups cold 2% milk 2 pkg. (5.1 oz. each) instant vanilla pudding mix 1 cup creamy peanut butter 4 tsp. vanilla extract 3 cartons (8 oz. each) frozen whipped topping, thawed Prepare brownie batter according to package directions; stir in peanut butter chips. Bake in a greased 13x9 in. baking pan @ 350 degrees for 20-25 minutes or until a toothpick inserted near center come out with moist crumbs (do not over bake). Cool on a wire rack; cut into ¾ in. pieces. Cut peanut butter cups in half; set aside 1/3 cup for garnish. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping. Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until

chilled.

Butterscotch Delight Lauren Moore

Crust- 1 cup plain flour, 1 cup chopped nuts, 1 stick butter. Mix and press in bottom of ungreased 9x13" pan. Bake at 350 for 20 minutes. First layer- 1 8oz pkg cream cheese, 1 cup powdered sugar. Mix until creamy. Spread on cooled crust. Second layer- 2 small boxes butterscotch instant pudding, 3 cups cold milk. When pudding sets, add 1/2 container of 8 oz cool whip. Spread on cream cheese layer. Too with rest of cool whip.

Carmel Pecan Pie From Lindsey and Terri Covington

1/2 (15-ounce) package refrigerated piecrusts 28 caramels 1/4 cup butter 1/4 cup water 3/4 cup sugar 2 large eggs 1/2 teaspoon vanilla extract 1/4 teaspoon salt 1 cup coarsely chopped pecans, toasted

Preparation

1. Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork.

2. Bake piecrust at 400° for 6 to 8 minutes or until lightly browned; cool on wire rack.

3. Combine caramels, butter, and 1/4 cup water in large saucepan over medium heat. Cook, stirring constantly, 5 to 7 minutes or until caramels and butter are melted; remove from heat.

4. Stir together sugar and next 3 ingredients. Stir into caramel mixture until thoroughly combined. Stir in pecans. Pour into prepared crust.

5. Bake pie at 400° for 10 minutes. Reduce heat to 350°, and bake 20 more minutes, shielding edges of crust with aluminum foil to prevent excessive browning. Remove pie to a wire rack to cool.

Yum Yum !!

Aunt Deb's Homemade Chocolate Truffle Krystal Bradley

Ingredients 8 ounces of semi-sweet or bittersweet chocolate (high quality, 62% cacao or higher), well chopped into small pieces 1/2 cup of heavy whipping cream 1 teaspoon of vanilla extract Optional base flavorings: Mint leaves (1 bunch, stems removed, chopped, about 1 cup) Cinnamon and cardamon (1 cinnamon stick, 2 cardamom pods) Amaretto (1-2 tablespoons) Almond extract (1 teaspoon) Truffle coatings Cocoa powder Finely chopped walnuts Finely chopped almonds METHOD 1 In a small, heavy saucepan bring the heavy whipping cream to a simmer (this may take a while, be sure to stir and scrape down the sides with a rubber spatula every few minutes). If you are using one of the other recommended flavorings, stir it in with the cream (and ignore vanilla in the next step). If adding mint or other solids, after the cream simmers, remove from heat and let seep for an hour. Then strain away solids, and return the cream to a simmer and proceed with recipe. 2 Place the chocolate in a separate bowl. Pour the cream over the chocolate, add the vanilla, and allow to stand for a few minutes then stir until smooth. 3 Allow to cool, then place in the refrigerator for two hours. Remove and with a teaspoon roll out balls of the mixture. Roll in your hands quickly (as it will melt from the heat of your hands) and place on a baking sheet lined with parchment paper. Place in the refrigerator overnight. 4 Roll in cocoa powder or chopped nuts and serve, or place back in the refrigerator until needed. Yield: Makes 30-40 chocolate truffles

Grandma Vi Bars (Peanut Butter/Chocolate Rice Krispie Treats)

Eli Hile Ingredients Needed

One cup of sugar One cup of light Karo syrup One cup of peanut butter Five cups of Rice Krispies One package of milk chocolate chips

Instructions In a large microwavable mixing bowl, mix sugar and syrup. Cook in microwave about two minutes until sugar is dissolved, stirring after each minute. Stir in peanut butter and mix thoroughly. Add five cups of Rice Krispies and mix together. Press cereal mixture on greased jelly roll man (10 x 13) using wax paper or a greased rubber spatula, spreading evenly. Melt chocolate chips in microwave approximately two minutes (stirring after each minute. Spread chocolate on top, let cool, and cut into bars.

Pumpkin Roll Lea Chinikaylo

3 eggs 1 cup white sugar 2/3 cup canned pumpkin 3/4 cup all- purpose flour 1/2 tsp ground cinnamon 1 tsp baking soda 1/2 cup chopped walnuts powdered sugar for dusting 1 cup powdered sugar 3/4 tsp vanilla extract 2 tbsp butter, softened 8 oz cream cheese The Roll: Preheat oven to 375 degrees. Grease 15x10x1 inch pan and line with parchment paper. Grease and powder paper with flour. In a large bowl, beat eggs on high for 5 minutes. Gradually add white sugar and pumpkin. Add flour, cinnamon, and baking soda. Spread batter evenly in pan. Sprinkle walnuts evenly on top. Bake at 375 degrees for 15 minutes or until cake springs back when lightly touched. Immediately turn onto a linen towel dusted with powdered sugar. Peel off paper and roll cake up in the towel, starting with the short end. Let cool. The Filling: Mix powdered sugar, vanilla, butter, and cream cheese together til smooth. Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional powdered sugar, if desired.

Zucchini Bread & Cream Cheese Icing

Makes Two Loaves

2 eggs beaten 1 1/3 cup sugar 2 tsp. vanilla 3 cups grated fresh zucchini 2/3 cup melted unsalted butter 2 tsp. baking soda Pinch of salt 3 cups all purpose flour ½ tsp. nutmeg 2 tsp. cinnamon 1 cup chopped pecans or walnuts * optional Heat oven at 350º - Butter 2 loaf pans

in a bowl mix sugar, eggs, and vanilla – stir in grated zucchini and the melted butter.

Sprinkle baking soda and salt over mixture and stir in. Fold in nuts *optional

Cream Cheese Icing One 8oz. cream cheese 1 stick of butter 2 cups powdered sugar Little vanilla *Beat till perfect! CLAIR TURMAN: FOR MR. SAPP AND AP STATISTICS

The Owens Family Cranberry Pumpkin Bread Recipe Provided by: Carly Owens

What you will need: 4 cups all purpose flour 2 tablespoons baking powder 2 teaspoons cinnamon ½ teaspoon baking soda ½ teaspoon nutmeg ¼ teaspoon ginger 2 cups sugar 2 cups canned pumpkin 4 eggs ½ cup oil 2 cups cranberries (strained) ½ cup chopped almonds (optional) How to prepare: Grease loaf pans with shortening or canola oil spray Mix flour, baking powder, cinnamon, baking soda, nutmeg and ginger in a

medium bowl In a large bowl combine sugar, pumpkin, eggs and oil Add flour mixture to the pumpkin mixture and stir until moistened. Fold in cranberries and almonds. Bake at 350 degrees for 60 to 65 minutes. Let cool for 10 minutes and remove from pans. Serve and enjoy!

Rainey’s Thanksgiving Company

French Toast Recipe Jordan Devan

½ cup margarine

1 ½ cup brown sugar

1 teaspoon cinnamon

8-12 slices of bread

8-9 eggs

Pinch of salt

1 ¾ to 2 cups of milk

Melt margarine in a 9 x 13 pan. Add brown sugar and cinnamon and stir. Lay bread on mixture. Beat eggs and salt together, and then add milk. Pour over bread. Cover and place in refrigerator overnight The next morning, uncover and bake at 350 degrees for 45 minutes. Cut into squares and place upside down on plate so margarine and cinnamon are on top. Serve and enjoy!

Great breakfast for Thanksgiving Day!

Apple-Pie Spiced Cider Lea Chinikaylo

1 1/4 quarts apple cider 3tbsp firmly packed light brown sugar 7 whole cinnamon sticks (6 for garnish) 1 tsp ground allspice 1/2 tsp ground ginger ground cloves freshly grated nutmeg salt 1/2 cup Calvados or other brandy (optional) In medium saucepan, whisk together cider, sugar, spices, and salt. Bring to a simmer over med-low heat. Remove from heat; pour in brandy. Strain into pitcher and discard solids Serve in mugs, garnished with cinnamon sticks

Eggnog Punch Cody Stough

Ingredients: 1¾ to 2 qt. French Vanilla or Cinnamon ice cream 2 qt. dairy eggnog or canned eggnog, chilled (8 cups) 1 liter cream soda, chilled Peppermint sticks, cinnamon sticks, and/or candy canes (optional) Ground cinnamon

Place ice cream in an extra-large punch bowl. Add half the eggnog. Stir and

mash mixture using a potato masher until ice cream is melted and mixture is well

combined. Stir in remaining eggnog. Slowly pour in cream soda, stirring to

combine. To each glass, add a peppermint stick, cinnamon stick, or candy cane.

Sprinkle lightly with cinnamon (about 1/8 teaspoon per serving).

Makes about 24 (6-ounce) servings.

Stuffing Recipe Kyle Wertheim (Dads Recipe)

1 pound breakfast sausage 3/4 cup margarine, melted 3/4 cup finely diced onion 8 cups croutons 3 teaspoons poultry seasoning 1/4 teaspoon ground black pepper Directions:

1. Place sausage in a large, deep skillet; cook o v e r medium-high heat until evenly

brown, about 10 minutes. Remove sausage from the skillet and let drain into cup. Combine

melted margarine with the sausage drippings until there is 1 cup of drippings and margarine

combined.

2. Cook and stir onion in the margarine-dripping mixture in the same skillet over medium

heat until onion is tender but not browned, about 10 minutes. Stir in about 1/3 of the croutons.

Pour onion mixture into a large bowl and stir in remaining croutons, sausage, poultry seasoning,

and pepper. Mix well. This stuffing is ready for baking.

Enjoy! : D

Creamy Celery Bake Jesse Dannenberg

4 c. chopped celery 4 tbsp. butter 3 tbsp. flour 1 tsp. salt 1 c. milk 1 (3 oz.) can mushrooms,

drained or sliced fresh mushrooms

2 tbsp. chopped pimento 1/2 c. chopped green

pepper 4 oz. shredded Cheddar

cheese (sharp or American)

1 c. soft bread crumbs 2 tbsp. butter, melted

In medium skillet cook celery in butter until tender (about 10 minutes). Push celery to side; stir in flour and salt. Add milk all at once, cook and stir until thick and bubbly. Stir in mushrooms, pimento and green pepper. Add cheese and stir until melted. Pour into 10 x 6 x 1 1/2 inch baking dish. Combine bread crumbs and 2 tablespoons melted butter. Sprinkle over top and bake at 350 degrees for 20 minutes. Serves 8.

Nannie’s Vegetable Casserole Dallas Henderson

2 cans Veg-All mixed vegetables, drained

1 can water chestnuts, drained and chopped

1 sm. onion, grated (optional)

1 c. shredded cheese

3/4 c. mayonnaise

Topping

1 stack Ritz crackers

1 stick butter

Mix above ingredients into ungreased casserole pan. Sprinkle Ritz and butter

mix on top of vegetables. Bake at 350 degrees for 30 min.

Pumpkin Chowder Submitted by Tony Sapp 4 tsp. butter 1 finely chopped onion 1-16 oz. corn (fresh or frozen) 1-16 oz. pumpkin (fresh or canned) 2 cups chicken broth (you can add 3 or 4 ounces more if you like) 1 TBL. Sugar

112

tsp. salt

14

tsp. cinnamon

2 cups half & half cream 2 or 3 chicken breast cut into 1 inch cubes In a Dutch oven or any large pot, melt butter, sauté onions. Add chicken and cook until white. Add corn and sauté 3-5 minutes. Add everything else except the cream and bring to a boil for 5miutes. Add cream and heat being careful not to boil. When heated this will serve 4-6. A five star recipe!!!!!

Sweet Potato Casserole Ingredients:

3 cups mashed sweet potatoes 1 cup white sugar

1 teaspoon vanilla 2 eggs

1 ½ sticks of butter or margarine 1 cup pecans 1/3 cup flour

1 cup brown sugar Directions:

1) Preheat oven to 350˚

2) Mix together mashed sweet potatoes, white sugar, vanilla, eggs (beat before adding) and 1 stick of butter (soften before adding)

3) Pour the mixture into an 8x8 baking dish

4) Mix together the pecans, flour, brown sugar and ½ stick of butter (soften before adding)

5) Sprinkle this mixture over the potato mixture

6) Bake at 350˚ for 35-40 minutes (edges should be bubbling all the way around)

Tyler Pasour

Emma’s BakEd macaroni and chEEsE Emma mathEws

Ingredients: 1 7-8oz box of macaroni noodles 1 block or extra sharp cheddar cheese (you can add extra if you like lots of cheese!) 1 egg, beaten 1 cup of milk Pepper Materials needed: Casserole dish Cheese grater Liquid measuring cup Directions:

1. Preheat your oven to 375°

2. Boil the box of noodles in 3-4 quarts of water until al dente.

3. While the noodles boil, grate the cheese into a bowl.

4. Grease the casserole dish so the pasta won’t stick.

5. After the pasta is done boiling, strain it and put it back in the pot or in a separate bowl.

6. Pour half of the noodles into the casserole dish and cover the noodles in about half of the grated cheese. Sprinkle your desired amount of pepper on top of this. Do this a second time. This should be the rest of the noodles and cheese.

7. After all the noodles and cheese are in the dish, pour the cup of milk and the beaten egg over the top layer of cheese.

8. Pop the casserole dish with your mac n’cheese in the oven at 375° for 45 minutes. Let it cool for 3-5 minutes before serving.

Baked Macaroni and Cheese Cody Stough

Ingredients

4 cups cooked elbow macaroni, drained 2 cups grated cheddar 3 eggs, beaten ½ cup sour cream 4 tablespoons butter, cut into pieces ½ teaspoon salt 1 cup milk 1.) Preheat oven to 350 degrees F. Once you have macaroni

cooked and drained, place in a large bowl and while still hot, add

the cheddar. In a separate bowl, combine the remaining ingredients

and add to the macaroni mixture. Pour macaroni mixture into a

casserole dish and bake for 30 to 45 minutes. Top with additional

cheese if desired.

My Favorite Mac and Cheese Anna Stewart

4 cups cooked elbow macaroni, drained 2 cups grated Cheddar cheese 3 eggs, beaten 1/2 sour cream 4 tablespoons (1/2 stick) butter, cut into pieces 1/2 tsp. salt 1 cup of milk Preheat oven to 350 degrees. After macaroni has been boiled and drained,

add Cheddar cheese while macaroni is still hot. Combine remaining

ingredients and add to macaroni mixture. Pour into casserole dish, cover

with aluminum foil and bake for 30 to 45 minutes. Top with additional

cheese!

A U N T M A R Y B E L L E’ S M A C A R O N I A N D C H E E S E C A S S E R O L E

From Audrey Moore

INGREDIENTS 16 OZ Jumbo Elbow Macaroni Noodles 16 OZ Grated Extra Sharp Cheddar Cheese 16 OZ Evaporated Milk 3 Large Eggs 4 TBSP Butter PREPARATION • Boil Noodles for 10 minutes in lightly salted water, in a 3 QT sauce pan • Drain noodles and return to 3 QT sauce pan. Stir in melted butter until noodles are fully coated • In a 2 1/2 QT casserole dish, layer noodles then cheese in 3 consecutive layers • In a separate container combine beaten eggs with evaporated milk • Pour egg/milk mixture over layered noodles and cheese • Bake covered in a preheated oven at 375˚ for 35 minutes • Allow dish to set for 10 minutes before serving