Holiday Recipes |
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BHMI has an annual holiday bake off. Employees bake their favorite treats and compete for the honor of first place. After sampling the entries, BHMI employees vote for their favorite treat. Click the links to the right to view winning holiday recipes.
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'10 Darlene Johnson - Cake Bites
'09 Craig Singer - Terrific Tasty Toffee Bars '08 Casey Scheer - Chewy Fruit Cookies '07 Donna Ewald - Peppermint Bark '06 Mike Maguire - Heath Bar Brittle '05 Karen Kenny - Holiday Hug Wreaths '04 Nick Hildenbrandt - Chocolate Chip & Pecan Oatmeal Cookies '03 Cheryl Fitzgarrald - Ginger Cookies '02 Rose Fister - Double Chocolate Cookies |
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Darlene's Cake Bites
Ingredients
Directions
Bake the cake according to package instructions. While warm, crumble the cake into a bowl with a hand mixer to a fine texture. Mix in frosting to make a paste, using 3/4 to a full can of frosting, according to taste. Chill the mixture for at least 2 hours.
Using a cookie scoop or your hands, form the mixture into 1 ½ -inch balls. Place the balls on wax paper; freeze at least 6 hours.
Working in small batches, remove the balls from the freezer and dip the balls into warm, melted Almond Bark Coating, using toothpicks or forks to manipulate the balls. Remove the balls. Place the balls on wax paper to harden. Makes about 60 cake balls.
Topping
In a double boiler, melt one (20-ounce) package vanilla or chocolate-flavored almond bark, stirring constantly. Or, in a tall, narrow container, microwave almond bark for 45 seconds on High (100 percent power). Continue to heat in 15-second intervals, stirring between intervals, until melted; be careful not to scorch. When almond bark is melted, stir in 1-teaspoon vegetable oil.
Ingredients
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Directions
Bake the cake according to package instructions. While warm, crumble the cake into a bowl with a hand mixer to a fine texture. Mix in frosting to make a paste, using 3/4 to a full can of frosting, according to taste. Chill the mixture for at least 2 hours.
Using a cookie scoop or your hands, form the mixture into 1 ½ -inch balls. Place the balls on wax paper; freeze at least 6 hours.
Working in small batches, remove the balls from the freezer and dip the balls into warm, melted Almond Bark Coating, using toothpicks or forks to manipulate the balls. Remove the balls. Place the balls on wax paper to harden. Makes about 60 cake balls.
Topping
In a double boiler, melt one (20-ounce) package vanilla or chocolate-flavored almond bark, stirring constantly. Or, in a tall, narrow container, microwave almond bark for 45 seconds on High (100 percent power). Continue to heat in 15-second intervals, stirring between intervals, until melted; be careful not to scorch. When almond bark is melted, stir in 1-teaspoon vegetable oil.
Craig's Terrific Tasty Toffee Bars
Ingredients
Directions
Mix softened butter and egg yolk together until blended. Stir in the sugar and cinnamon. Finally, cut in the flour with a fork until just blended and still chunky. Press flat into a 10x15 jellyroll pan. Brush with unbeaten egg white. Sprinkle walnuts over the top. Bake for 22 minutes at 350 degrees. The top should be golden brown. Let cool, then cut into squares.
Ingredients
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Directions
Mix softened butter and egg yolk together until blended. Stir in the sugar and cinnamon. Finally, cut in the flour with a fork until just blended and still chunky. Press flat into a 10x15 jellyroll pan. Brush with unbeaten egg white. Sprinkle walnuts over the top. Bake for 22 minutes at 350 degrees. The top should be golden brown. Let cool, then cut into squares.
Casey's Chewy Fruit Cookies
Ingredients
Directions
In a small mixing bowl, cream shortening and brown sugar. Add egg and buttermilk; mix well. Combine the flour, salt and baking soda; gradually add to creamed mixture. Stir in the cherries, dates and chopped pecans. Drop by heaping tablespoons, 2 inches apart onto lightly greased baking sheets. Top each with a pecan half. Bake at 350 degrees for 12-15 minutes or until golden brown. Remove to wire racks. Makes 3 dozen.
Ingredients
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Directions
In a small mixing bowl, cream shortening and brown sugar. Add egg and buttermilk; mix well. Combine the flour, salt and baking soda; gradually add to creamed mixture. Stir in the cherries, dates and chopped pecans. Drop by heaping tablespoons, 2 inches apart onto lightly greased baking sheets. Top each with a pecan half. Bake at 350 degrees for 12-15 minutes or until golden brown. Remove to wire racks. Makes 3 dozen.
Donna's Peppermint Bark
Ingredients
Preparation
Crush candy canes. Reserve small amount of crushed candy for trimming.
Directions
Melt almond bark according to package directions. Add baking chips and melt until smooth. Add crushed candy canes. Stir. Pour onto wax paper lined cookie sheet/jelly roll pan (or multiple cookie sheets, depending on how thick you want the bark). Immediately sprinkle with remaining candy cane pieces. Let cool. When completely cool and firm, break into pieces. Makes 5 pounds.
Ingredients
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Preparation
Crush candy canes. Reserve small amount of crushed candy for trimming.
Directions
Melt almond bark according to package directions. Add baking chips and melt until smooth. Add crushed candy canes. Stir. Pour onto wax paper lined cookie sheet/jelly roll pan (or multiple cookie sheets, depending on how thick you want the bark). Immediately sprinkle with remaining candy cane pieces. Let cool. When completely cool and firm, break into pieces. Makes 5 pounds.
Maguire's Heath Bar Brittle
Ingredients
Directions
Boil butter and brown sugar to the "hard crack" stage (approx. 300 degrees), stirring constantly. Pour out on a buttered cookie sheet and spread around. Don't get too thin or the resulting candy will be too fragile. Immediately sprinkle with chocolate chips, and chopped nuts if desired. Spread chocolate chips over the hot mixture until the chocolate completely melts and forms a smooth layer. Let cool (use the fridge or freezer to speed things up). When completely cool and firm, break into pieces. Place waxed paper between layers when storing.
Ingredients
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Directions
Boil butter and brown sugar to the "hard crack" stage (approx. 300 degrees), stirring constantly. Pour out on a buttered cookie sheet and spread around. Don't get too thin or the resulting candy will be too fragile. Immediately sprinkle with chocolate chips, and chopped nuts if desired. Spread chocolate chips over the hot mixture until the chocolate completely melts and forms a smooth layer. Let cool (use the fridge or freezer to speed things up). When completely cool and firm, break into pieces. Place waxed paper between layers when storing.
Karen's Holiday Hug Wreaths
Ingredients
Directions
Preheat oven to 200 degrees. Line a cookie sheet with wax paper or Release aluminum foil. Put a single layer of pretzel rings on top of wax paper. Unwrap HUGS and place one on each pretzel ring. Bake for about 8 minutes, until HUGS start to melt. Remove from oven and press an M&M on top of each candy, making sure the melted chocolate touches the pretzel all the way around. Cool on pan until the chocolate is solid again. For extra variety, our recipe also works well with HERSHEY'S KISSES.
NOTE: Different varieties melt faster than HUGS; check frequently to determine optimum heating time.
Ingredients
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Directions
Preheat oven to 200 degrees. Line a cookie sheet with wax paper or Release aluminum foil. Put a single layer of pretzel rings on top of wax paper. Unwrap HUGS and place one on each pretzel ring. Bake for about 8 minutes, until HUGS start to melt. Remove from oven and press an M&M on top of each candy, making sure the melted chocolate touches the pretzel all the way around. Cool on pan until the chocolate is solid again. For extra variety, our recipe also works well with HERSHEY'S KISSES.
NOTE: Different varieties melt faster than HUGS; check frequently to determine optimum heating time.
Nick's Chocolate Chip & Pecan Oatmeal Cookies
Ingredients
Directions
In one bowl mix flour, oats, pecans, baking powder, baking soda, and salt. In another bowl combine butter and sugars, then beat in egg while drizzling in syrup and vanilla. Finally, combine dry bowl into wet bowl and add chocolate chips. Mold cookie dough into 1¾ inch balls (a #24 scoop can be used here), and place them on a parchment-lined or silicone baking sheet. Press down on the center of each ball to flatten. Cook for 10-12 minutes at 350 degrees. The recipe makes about 20 cookies.
Ingredients
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Directions
In one bowl mix flour, oats, pecans, baking powder, baking soda, and salt. In another bowl combine butter and sugars, then beat in egg while drizzling in syrup and vanilla. Finally, combine dry bowl into wet bowl and add chocolate chips. Mold cookie dough into 1¾ inch balls (a #24 scoop can be used here), and place them on a parchment-lined or silicone baking sheet. Press down on the center of each ball to flatten. Cook for 10-12 minutes at 350 degrees. The recipe makes about 20 cookies.
Cheryl's Chewy Ginger Kiss Cookies
Ingredients
Directions
Blend all ingredients together. Chill 2 hours. Grease cookie sheet. Roll into small balls and dip them into sugar. Bake at 375 degrees for 10 minutes. Makes 5 dozen.
Ingredients
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Directions
Blend all ingredients together. Chill 2 hours. Grease cookie sheet. Roll into small balls and dip them into sugar. Bake at 375 degrees for 10 minutes. Makes 5 dozen.
Rose's Double Chocolate Cookies
Ingredients
Directions
Preheat oven to 300 degrees. In bowl using an electric mixer, beat butter with sugar at a medium speed until creamy. Add eggs, beating at a low speed until combined. Add vanilla, flour, cocoa and baking powder to mixture until combined. Fold in white chocolate chips. Roll into 1 inch balls and place on baking sheet. Allow three inches between cookies. Bake at 300 degrees for 16-18 minutes. Let cool for ten minutes on baking sheet and then transfer to wire racks to cool completely. Makes 3-1/2 dozen cookies.
Ingredients
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Directions
Preheat oven to 300 degrees. In bowl using an electric mixer, beat butter with sugar at a medium speed until creamy. Add eggs, beating at a low speed until combined. Add vanilla, flour, cocoa and baking powder to mixture until combined. Fold in white chocolate chips. Roll into 1 inch balls and place on baking sheet. Allow three inches between cookies. Bake at 300 degrees for 16-18 minutes. Let cool for ten minutes on baking sheet and then transfer to wire racks to cool completely. Makes 3-1/2 dozen cookies.