From Our Family to Yours: A Season of Holiday Recipes Published On Nov 26, 2024

📥 Kim’s Christmas Ginger Molasses Cookies Downloadable PDF

We’re kicking off this series with a holiday favorite from our Executive Director, Kim. These Ginger Molasses Cookies are a cherished part of her family’s holiday traditions. They’re soft, spiced, and just the right amount of sweet—perfect for cozy evenings with loved ones or gifting to friends. Baking these cookies fills the kitchen with warmth and holiday magic, and we’re so excited to share them with you.

So, grab your mixing bowl, and let’s make some memories (and cookies)!

🥣 Ingredients

• 2 ¼ c all-purpose flour
• 1 ½ tsp baking soda
• 2 tsp ginger
• 1 ½ tsp cinnamon
• ¼ tsp cloves
• ¼ tsp nutmeg
• ¼ tsp salt
• ¾ c margarine, room temp
• ½ c brown sugar
• ¼ c white sugar
• ⅓ c fancy molasses
• 1 egg
• 2 tsp vanilla extract
• ⅓ c coarse sugar (for rolling)

📝 Instructions

1️⃣ Mix Dry Ingredients:
In a medium bowl, sift together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside. Place the coarse sugar in a shallow bowl and set aside.

2️⃣ Cream Wet Ingredients:
In a large mixing bowl, beat margarine, white sugar, and brown sugar until fluffy (about 3 minutes). Add egg and beat again until pale and fluffy. Mix in molasses and vanilla until combined.

3️⃣ Combine & Chill Dough:
With the mixer on low, gradually add the dry ingredients and beat until just combined. Avoid overmixing to keep cookies soft. Chill the dough in the refrigerator for 1-2 hours.

4️⃣ Prepare Baking Sheets:
Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.

5️⃣ Shape Cookies:
Scoop about 2 teaspoons of dough at a time and roll into small balls. Roll the balls in coarse sugar and place them 2 inches apart on the prepared baking sheets.

6️⃣ Flatten & Sprinkle:
Using the bottom of a flat glass, gently press down on each ball to slightly flatten. Sprinkle with additional coarse sugar.

7️⃣ Bake & Cool:
Bake for 10-11 minutes, or until the edges are set and the cookies are just golden brown. For firmer cookies, bake an additional 2-3 minutes.

Note: If the cookie tops don’t crack by minute 11, remove the baking sheet from the oven and bang it gently on the counter 2-3 times. This helps the cookies spread and form cracks. Return to the oven for 1 more minute.

📥 Christina’s Speculaas Squares Downloadable PDF

This week’s recipe is extra special. It comes from the Wubs Family—the kind-hearted folks behind the Wubs Family Foundation, who are matching donations this December up to $75,000! Your gifts can go twice as far in helping families in need. Visit our campaign page to learn more.

This Dutch holiday classic is packed with warm spices and festive flavors that will make your kitchen smell heavenly!

🥣 Ingredients:

• 1 cup butter or margarine
• 1 cup white sugar
• 1 cup brown sugar
• 3 eggs
• 3 cups flour
• 1 tsp nutmeg
• 3 tsp cinnamon
• 1 tsp ground cloves
• 1 tsp allspice
• 2 tsp ground ginger
• 1 tsp baking soda

📝 Instructions

1️⃣ Mix everything together in the order listed.

2️⃣ Spread the dough into an 8×8 dish for thicker squares or a 9×12 dish for thinner, crispier ones.

3️⃣ Optional: Press slivered almonds on top before baking for a festive touch.

4️⃣ Bake at 325°F for 1 hour.

5️⃣ Slice into squares and enjoy this delicious taste of tradition!

📥 Diego and Thayssa’s Rabanada Recipe Downloadable PFD

This week, we’re excited to share Rabanada, a beloved Brazilian holiday treat brought to us by Diego, our Events Lead, and Thayssa, our Volunteer Coordinator. Crispy on the outside, soft and custardy on the inside, and coated in cinnamon sugar, Rabanada is Brazil’s version of French toast—but with a festive twist!

This dish is a Christmas staple in Brazil, often enjoyed as a dessert or afternoon snack rather than just at breakfast. Its roots trace back to Spain and Portugal, where similar recipes were traditionally prepared during Holy Week. Brazil added its own flair, turning it into the golden, indulgent treat we know and love today.

🥣 Ingredients

• 1 cup refined sugar
• 1 Tbsp cinnamon powder
• 3 cups milk
• 4 eggs
• Thick slices of stale bread
• Oil for frying

📝 Instructions

1️⃣ Mix the sugar and cinnamon on a large plate and set aside.

2️⃣ Pour milk into one shallow bowl and lightly beat the eggs in another.

3️⃣ Dip the bread slices in milk, letting them soak briefly, then coat both sides with the beaten egg.

4️⃣ Heat ½ inch of oil in a skillet over medium heat (350-375°F) until just before smoking.

5️⃣ Fry the bread slices for 2-3 minutes on each side, or until golden brown.

6️⃣ Remove from oil and place on a paper towel-lined plate to drain.

7️⃣ While still warm, coat both sides of the bread in the cinnamon-sugar mixture.

📥 Minni’s Crispy Vegetable Pakoras Recipe Downloadable PDF

This week, we’re proud to feature Minni’s Crispy Vegetable Pakoras—a beloved recipe that has been passed down through generations. These flavorful fritters, crispy on the outside and tender on the inside, are a perfect example of how simple ingredients can come together to create something truly special.

Pakoras are a classic dish in many households, enjoyed as an afternoon snack, a festive appetizer, or even a side dish. Minni’s version carries the rich traditions of her family, blending vibrant spices with fresh vegetables to create a dish that’s not only delicious but deeply rooted in heritage. Whether you’re serving them during the holidays or at your next gathering, these pakoras are sure to delight your loved ones.

🥣 Ingredients

• 1 large potato, thinly sliced
• 1 large red or white onion, thinly sliced
• 1 small package of baby spinach, roughly chopped
• 1 handful of fresh coriander (cilantro), chopped with stalks
• 1½ cups chickpea flour
• ½ tsp baking soda
• 1 tsp Kashmiri red chili powder (adjust to taste)
• 1 tsp finely chopped green chilies (optional)
• 1 tsp chaat masala
• 1 tbsp dried fenugreek leaves, crushed
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• ¼ tsp turmeric powder (optional)
• 2 tbsp rice flour
• 1-1½ tsp salt (to taste)
• 2-4 tbsp water (as needed)
• Vegetable oil for frying

📝 Instructions

1️⃣ Prepare Spices: Coarsely crush the cumin and coriander seeds using a mortar and pestle.

2️⃣ Combine Ingredients: In a large bowl, mix all ingredients except the baking soda and water. Let the mixture sit for 20 minutes to allow the vegetables to release moisture.

3️⃣ Adjust Batter Consistency: Stir the mixture again, adding water slowly (1 tablespoon at a time) to create a medium-consistency batter that evenly coats the ingredients. The batter should neither be too thick nor too thin.

4️⃣ Heat Oil: In a heavy pot or Dutch oven, heat 2 inches of vegetable oil to approximately 350°F (just before smoking).

5️⃣ Add Baking Soda: Just before frying, stir the baking soda into the batter.

6️⃣ Fry Pakoras: Drop small mounds of batter into the hot oil and fry until crispy and golden, turning as needed to cook evenly.

7️⃣ Drain and Serve: Remove the pakoras from the oil and place them on a paper-lined plate to drain excess oil. Serve warm with your favorite sauce or chutney.

These pakoras are a testament to the rich culinary traditions that bring families together. We hope this recipe adds warmth and flavor to your holiday season.