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Muthukrishnan and Arafeh Pass on Their Favorite Holiday Recipes

By Sonali Muthukrishnan and Alia Arafeh

News Editor and Culture Editor

Savory Appetizer: Mashed Potato Bites

(original recipe)

Ingredients

  • Curry flavored potato filling
    • Potatoes
    • Salt
    • Pepper
    • Sri Lankan curry powder (substitute with garam masala – both found in any Indian store)
    • Peas
    • Sour cream 
    • Onions
  • Basic mashed potato filling 
    • Potatoes
    • 1 packet of chives, finely chopped
    • Cheddar cheese (grated)
    • Sour cream 
    • Butter
    • Salt 
    • Pepper
  • Pillsbury croissant dough or puff pastry sheets (pepperidge farm)

Instructions

  1. Peel and chop potatoes into cubes. Boil until potatoes are soft enough to mash. 
  2. Mash potatoes and add in desired ingredients.
  3. Cut puff pastry sheets into squares.
    1. If using pillsbury croissant dough, separate triangles. 
  4. Take one tablespoon of filling and place into dough, press sides of dough together, folding the pastry into a triangle shape. Press sides together with a fork and poke holes on the top of the dough, so the air can escape. 
    1. If using the pillsbury croissant dough, wrap the tablespoon of filling the dough. 
  5. Brush milk onto the top of the dough. 
  6. Place in a 350 degree oven and cook until the dough is golden brown. 
  7. Serve hot or cold!

Dessert – Pumpkin Spice Pull Apart Bread

(based on DELISH recipe)

Ingredients 

  • Pull-apart Bread
    • Vanilla
    • Pillsbury biscuit dough
    • Granulated sugar
    • I can of pumpkin puree
    • Pumpkin pie spice 
    • Butter
  • Glaze (optional)
    • Cream cheese
    • Milk 
    • Vanilla 
    • Powdered sugar

Instructions

  1. Cut biscuit dough width-wise, so that you are left with two thinner circles of dough. Set aside while you mix together 1 cup sugar with 1 teaspoon pumpkin spice in a large Ziploc bag.
  2. Put dough circles into Ziploc bag and coat evenly with sugar and spice, about 2-3 at a time. Save the extra sugar left in the bag
  3. To make pumpkin pie filling, mix together vanilla, pumpkin puree, ½ teaspoon pumpkin pie spice, and left over sugar/spice mix that was used to coat the dough earlier. 
  4. Layer biscuit dough in buttered, 5×9 inch pan, so that the circles are stacked in one, long line.
  5. Slather the pumpkin pie filling in between and on top of the dough slabs. 
  6. Sprinkle sugar on top of your dessert. 
  7. Place in a 350 degree oven, heat until fully cooked through. 
  8. While the dough is baking, make you glaze. 
  9. Whip cream cheese until fluffy, add vanilla, powdered sugar, and milk, until glaze reaches a good consistency and flavor. 
  10.  Let dough rest for 10 minutes, once you take it out of the oven, power glaze over the top. 
  11.  Serve hot or cold!

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