Home for the Holidays Recipes

Enjoy the recipes featured during AARP Michigan's Home for the Holidays event!

Chef Tommy's Holiday Dinner in a Snap

Angel Hair Pasta
1 jar of Red Lumpfish Caviar
1 stick of Butter
Fresh Basil or Rosemary

A nice piece of Beef Tenderloin
Canadian or Montreal Steak Seasoning
Fresh Rosemary, chopped
1 stick of Butter

1 bag of 60% Cacao chocolate chips
1 half pint whipping cream
1 stick of butter
Any kind of jelly or jam
Christmas cookie(s)

Boil and drain the pasta, toss the butter, gently toss the caviar. Salt and pepper to taste, maybe a little cheese, maybe a little fresh rosemary or basil!

Melt butter in the pan, sear all sides of the beef, throw in your veggies, put in oven at 350 degrees for 10 minutes, then let rest for 5.

Chocolate Ganache: Microwave cream for 2 minutes, or until steamy, add chocolate chips and stir until smooth. Add in butter, stir until smooth.
Layer jam, cookies and chocolate ganache in small dishes. Put in refrigerator - or eat before dinner!

To download Chef Tommy's recipes, use this link.

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Chef April Anderson's Snickerdoodle Cookie Recipe

Ingredients
3 cups (375g) all-purpose flour (spoon & leveled)
2 teaspoons cream of tartar
1 teaspoon baking soda
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks or 230g) unsalted butter, softened to room temperature
1 and 1/3 cup (267g) granulated sugar
1 large egg + 1 large egg yolk, at room temperature
2 teaspoons pure vanilla extract

TOPPING
1/3 cup (70g) granulated sugar
1 teaspoon ground cinnamon

Instructions

Preheat oven to 375°F (190°C). Line two large cookie sheets with parchment paper or silicone baking mats (always recommended for cookies). Set aside.

Make the topping
Combine the granulated sugar and cinnamon together in a small bowl.

Make the cookies
Whisk together the flour, cream of tartar, baking soda, cinnamon, and salt together in a medium bowl.

In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Add the egg, egg yolk, and vanilla extract. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough will be thick.

Roll cookie dough into balls, about 1.5 Tablespoons of cookie dough each. I
recommend this cookie scoop. Roll the dough balls in cinnamon-sugar topping. Sprinkle extra cinnamon-sugar on top if desired. Arrange 3 inches apart on the baking sheets.

Bake cookies for 10 minutes. The cookies will be very puffy and soft. When they are still very warm, lightly press down on them with the back of a spoon or fork to help flatten them out. Allow cookies to cool on the baking sheet for 10 minutes and transfer to a wire rack to cool completely.

Cookies remain soft & fresh for 7 days in an airtight container at room temperature.

For make ahead instructions and to download Chef April Anderson's recipe, visit this link.