Words and Recipes by Carly Terrell Photography provided by Shad Ramsey Photography
A Texas winter. The bluebonnets are long gone, firewood is readily avail- able, and our sweaters have come out of hiding. This chillier weather is cer- tainly a favorite of mine, but what I like best of all, are the moments of family togetherness while bundled indoors. Winter brings us many holidays, not only to our home, but to our table. Family recipes and traditions are like a warm hug and no matter what you celebrate, we all have our favorites.
Until next time, “we’ll take a cup of kindness yet, for the sake of auld lang syne.” A very Happy New Year to you all, Granbury.
Overnight Gingerbread French Toast
- 1 loaf bakery sourdough bread, cubed into 1” pieces
- 3 large eggs
- 1⁄2 cup milk
- 1⁄4 cup butter, melted
- 6 Tbsp real maple syrup
- 2 Tbsp molasses
- 1 Tbsp each brown sugar and granulated sugar
- 2 tsp each ginger and cinnamon
- 1⁄2 tsp all-spice
- 1⁄4 tsp each, nutmeg and cloves
- Pinch of salt
- Powdered sugar, butter, whipped cream and maple syrup (garnish)
Grease a 9×5 loaf pan with melted butter. In a large bowl, whisk together the eggs and milk. Whisk in all the other ingredients, besides the bread. Add the cubed bread to the bowl and toss to coat.
Once coated, pour the mixture into your prepared loaf pan, making sure any excess liquid is also added. Cover and refrigerate overnight.
The next morning, preheat the oven to 350 degrees and give the bread mix a quick toss. Bake, uncovered, for 30 minutes. *Optional Serving Suggestion: Slice thick and place in a hot, buttered pan to sear the outsides of the French toast. Serve with powdered sugar, warm maple syrup, a dollop of whipped cream and dusting of cinnamon.
- 2 parts potato vodka
- 1 part Goldschlager
- Baker’s semi-sweet chocolate (melted, dipped and hardened)
Melt the Baker’s chocolate according to package directions. Rim the martini glass with the melted chocolate and allow to harden. It will set up quite fast in the refrigerator, but the counter top will also work.
Combine the vodka, Goldschlager and ice in a shaker. Gently shake and pour into the chocolate rimmed glass. The Goldschlager flakes are reminiscent of the shiny gold wrapper of Hanukkah’s Gelt, so make sure to serve a few chocolate coins alongside!
Rockin' NYE Ribeye Crestini
- 1 1⁄2 lb boneless rib-eye steak
- 1⁄4 cup sour cream
- 2 Tbsp horseradish
- 1 Tbsp mayonnaise
- 1 Tbsp Dijon mustard
- 1 bakery French baguette, 1⁄2” slices, lightly toasted
- Red onion, thinly sliced
- Chives, thinly sliced
- Extra virgin olive oil
- Salt and pepper
In a medium bowl, whisk together the sour cream, horseradish, mayonnaise and Dijon mustard; season with salt and pepper. Cover and set aside.
Heat a large cast-iron skillet over high-heat until hot. Rub the steak with oil, salt and pepper and cook till desired temperature, making sure to rest for 10 minutes before slicing.
Thinly slice the steak against the grain and arrange on the toasted baguette slices. Top with a dollop of your horseradish cream, a slice of red onion and a sprinkle of chives
Christmas on the "Ranch" Roll-ups
- 4 large Garden Spinach Herb flavored (green) flour tortillas
- 2 (8oz) blocks cream cheese, softened
- 1 (1oz) packet Ranch seasoning
- 6 slices bacon, cooked and crumbled
- 1 red bell pepper, chopped
- 1⁄4 cup green onions, sliced
- 1⁄4 cup pickled jalapenos, chopped
- 1⁄4 tsp black pepper
In a large bowl, combine the softened cream cheese, Ranch seasoning, crumbled bacon, red bell pepper, green onions, jalapenos and pepper. Mix thoroughly.
Spread an even amount of the cream cheese mixture over each tortilla. Roll up like a jelly roll and refrigerate for at least 1 hour to overnight. Slice each roll into 1″ pieces and arrange on a serving dish.
Creamy Crockpot Cocoa
- 1 1⁄2 cups heavy cream
- 2 cups semi-sweet chocolate chips
- Pinch of salt
- Marshmallows,peppermint candy canes, whipped cream (garnish)
To your crockpot, add all the above ingredients, cover, and set on low, stirring ever so often till combined, 2-3 hours. Set on warm and serve with your favorite accompaniments. Makes about 12 large mugs/24 smaller cups. Can be doubled for a large party.
Meet Carly Terrell
Born in Nebraska and raised in Arizona, Carly Terrell, now a Granbury resident, has been honing her cooking skills since she was a young child. Given her changes of scenery along the way, she has certainly picked up a thing or two! Carly is also the proud wife of a railroad engineer and mother of two young boys, who keep her quite busy. In her downtime of the hectic railroad life, she has put her foodie efforts into her successful cooking blog of family loved recipes. She has been fortunate enough to have been featured in Taste of Home magazine, Good Housekeeping, Readers Digest and on ABC’s The Chew… but always has plans for more!