It’s that time of year again! Each holiday season , the Sider Press staff members share their favorite holiday recipes. On behalf of the entire Sider Press staff, we wish you a Happy and Healthy New Year! Thanks for reading!!
1-2-3 Cherry Poke Cake by Rachel Finklestein
What You Need
Remove foil lid from cake package. (Do not remove cake from pan.) Pierce cake with skewer at 1/2-inch intervals, poking skewer through cake to bottom of pan.
Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in cold water; pour over cake. Refrigerate 1 hour. Meanwhile, make curls from semi-sweet chocolate. (See tip.)
Invert cake onto platter. Cut cake horizontally in half. Spread bottom half of cake with 1/3 cup COOL WHIP; cover with 1 cup pie filling and top cake layer. Frost top and sides of cake with remaining COOL WHIP. Garnish with remaining pie filling and chocolate curls.
Upside Down Peach Cake by Elana Pocress
Directions:Melt 1/4 cup butter; pour into an ungreased 9-in. round baking pan. Sprinkle with brown sugar. Arrange peach slices in single layer over sugar. In a mixing bowl, cream sugar and remaining butter. Add egg and vanilla; mix well. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Spoon over peaches.Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm. Yield: 8 servings.
- 3/4 cup butter or margarine, softened,
- 1/2 cup packed brown sugar
- 2 cups sliced peeled fresh peaches
- 3/4 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1-1/4 cups all-purpose flour
- 1-1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
Meringue Cookies by Maggie McGarry
- 3 egg whites
- 1 cup of sugar
- 1 teaspoon of vanilla extract
- Food coloring of your choice
- Preheat your oven to 230° Fahrenheit. Separate 3 egg whites from eggs and put the whites in a large mixing bowl.
- Using a hand mixer, whisk the eggs until they form stiff peaks.
- Add in half the sugar to the whisked egg whites.
- Continue mixing using the hand mixer until the sugar is combined
- Using a spatula add in the rest of the sugar and vanilla extract and fold the ingredients until combined.
- Once the mixture is combined fold in the food coloring.
- Using a piping bag, pipe the mixture onto a baking pan with parchment paper into small circles.
- Once you have piped all the mixture onto the pan place the pan into the oven for 1 hour and then let them cool.