December 9, 2025
Volume 60, Number 6
SEASON’S EATINGS
This holiday season, consider trying out one of these festive family recipes, courtesy of your colleagues.
Submitted by Lorelei Gertz, Art and English teacher
Submitted by Melissa Henke-Lambert, substitute teacher
Dill Feta Scones 2 cups flour 1 tbsp. baking powder 1/2 tsp. salt 1/2 cup cold butter, cubed 3/4 cup milk 1/2 cup fresh or frozen dill (or to taste) 1 cup crumbled feta • Preheat oven to 400 o F. • Line a baking sheet with parchment paper. • In a bowl, combine flour, baking powder and salt. Cut in the butter. Stir in the milk and fold in the dill and feta. • Shape dough into a circle and cut into 8 wedges • Separate the wedges and bake for 18 minutes. Holiday Cheer Punch 1 x 1.89 litres white grape juice 1x 1.89 litres cranberry cocktail 1 1/2 tsp. vanilla 1 tsp. ground cinnamon or a few cinnamon sticks • Combine in a crock pot, put on low to simmer and serve.
Cinnamon Sugar Cookies 2 1/2 cups flour
Overnight Apple French Toast 1 cup packed brown sugar 1/2 cup butter 2 tbsp. corn syrup 2 large apples, peeled, cut and sliced sprinkle of cinnamon 3 large eggs 1 cup whole milk combine the brown sugar, butter and corn syrup. Cook over medium heat for 5 to 7 minutes or until thickened. Pour into an ungreased 13 x 9-inch baking dish. Arrange apples over top and sprinkle with cinnamon. • In a large bowl, beat eggs, milk and vanilla. Dip bread slices into the egg mixture for one minute; place over apples. Cover and refrigerate overnight. • Remove from the refrigerator 30 minutes 1 tsp. vanilla extract 9 slices French bread • In a small saucepan, before baking. Preheat oven to 350 o F. Bake, uncovered, for 35 to 40 minutes.
Root Beer Float Muffins 2 1/2 cups flour 2 1/2 tsp. baking powder 1/2 tsp. salt 3/4 cup softened butter 1 1/2 cups sugar 3 eggs 1 tsp. root beer extract 1/2 tsp. vanilla 1 1/4 cups root beer
1/2 tsp. baking soda 1 cup brown sugar 1/2 cup granulated sugar 1 cup butter 2 eggs, beaten 2 tsp. vanilla 1 tbsp. cinnamon • Combine 3 tablespoons of the granulated sugar and the cinnamon together in a small bowl and set aside. • Mix the remaining ingredients together until they form a dough. • Shape into one-inch balls and roll in the sugar- cinnamon mix. • Place on an ungreased cookie sheet and bake at 300 o F for 18 to 20 minutes.
• Line muffin pans with paper liners and preheat oven to 350 o F. • Stir together flour, baking powder and salt. • Cream together butter and sugar until fluffy. • Mix in eggs, root beer extract and vanilla. • Gradually add in the flour mixture and root beer until just combined. • Fill each cup about two- thirds full. • Bake for 15 to 20 minutes or until toothpick inserted in the center comes out clean. • Cool in pan for 10 minutes before transferring to wire rack to cool completely.
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