Every holiday season, the scents of freshly baked cookies, homemade pumpkin pies and scrumptious turkeys permeate households throughout Southwest Orlando, as residents prepare beloved recipes for family members and friends. These treasured treats may have been passed down throughout generations or can be new additions to recipe collections, giving a fresh take on holiday staples.
The following recipes submitted by Southwest residents and local businesses range from out-of-the-ordinary to traditional. But no matter the style, they are sure to bring a taste of the holidays to all.
1 can cream corn1 can whole corn, drained8 ounces sour cream1 stick butter1 box Jiffy corn muffin mix2 eggs, beaten
Preheat oven to 350 degrees. Butter 1.5-quart casserole dish. Mix all the ingredients in a bowl except Jiffy corn muffin mix. Pour into casserole dish and add Jiffy corn muffin mix. Bake for one hour.
Note: serves four to six.
1 can cherry pie filling1 can sweetened condensed milk1 tablespoon lemon juice1/2 teaspoon almond extract1 large container whipped topping
Mix all ingredients except whipped topping in a large bowl. Fold in whipped topping until firm. Serve in dessert dishes. Store in freezer.
1 12-ounce bottle Framboise Belgian lambic beer1/2 cup sugar1 1/2 teaspoons grated orange rind1 12-ounce package fresh cranberries
Bring beer to a boil in a medium saucepan over medium heat. Add sugar, rind and cranberries. Bring to a simmer. Cook 18 minutes, or until slightly thick, stirring occasionally. Remove from heat and cool to room temperature. Spoon into a bowl, cover and chill. Sauce will thicken as it chills.
1.5 ounces pear-infused vodka1 ounce pumpkin purée.3 ounces Cointreau.2 ounces simple syrupsplash of bittersdash of nutmegdash of cinnamon
Add ingredients together, except for the bitters, nutmeg and cinnamon. Shake about eight times. Strain and pour into a martini glass. Add bitters, nutmeg and cinnamon.
1.5 ounces raspberry vodka4 raspberries4 mint leaves1 ounce simple syrup1/2 ounce lemon juicesplash of soda water
Muddle mint leaves with simple syrup. Add to martini shaker filled with ice. Add raspberry vodka, two raspberries and lemon juice. Shake and strain into a martini glass. Add a splash of soda water. Garnish with two raspberries. (To make simple syrup, mix equal parts of sugar and water. Then boil until sugar is dissolved.)
4 ounces bacon3 ounces prosciutto2 ounces button mushrooms2 ounces peas1 ounce extra virgin olive oil4 ounces bucatini pastasalt and pepper to tastedash of Pecorino Romano cheese
Heat a sauté pan on medium heat. Add bacon and render it down to a golden brown. Add prosciutto, mushrooms and peas, and toss for three to four minutes. Add salt and pepper to taste.
Boil a pot of water; add a pinch of salt and olive oil. Cook pasta for 10-15 minutes to al dente. Drain well, add to sauté pan, and toss. Top off with Pecorino Romano cheese.
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