Graphic by Victoria Lybarger
By Lauren Sieh
The holiday season is a time where delicious deserts and sweets have made their comeback for the year.
The Collegian staff has searched their kitchens to find their favorite holiday recipe to share with our readers.
For ingredients you will need, two cups of flour, one cup of shortening, on fourth of a cup of water, half a tablespoon of vinegar and a pinch of salt.
First mix the flour and salt together then add the shortening. Blend the ingredients with a pastry blender until it has the texture of corn meal. Add half a tablespoon of vinegar. Add the water and then the mix dough using a fork. You may may to add a tiny bit more water gradually.
Once you are done mixing the dough. Form the dough into a ball. Then knead the dough on a floured surface just long enough until you have a smooth dough. Finally, roll out the dough onto a floured surface using a rolling pin to help get the dough into a pie pan.
Ingredients you will need are four cups of flour, two and a half teaspoons of baking powder, half a teaspoon of salt, two thirds of a cup of soft shortening, one and a half cups of sugar, two unbeaten eggs, one teaspoon of vanilla and four teaspoons of milk.
First mix the shortening, eggs, sugar and vanilla until fluffy. Then add flour, baking powder and salt alternating with milk.
Refrigerate dough until easy to handle. Then roll out the dough onto a floured surface. Cut in shapes with cookie cutters and bake a 400 degrees approximately for ten minutes. Then decorate.
Ingredients needed for mom’s buttermilk pie are half of cup of softened butter or margarine, one and a half cups of sugar, two tablespoons of all purpose flour, a pinch of salt, four eggs, one teaspoon of vanilla, two thirds cup of buttermilk and one unbaked nine inch pastry shell.
Ingredients needed for never fail fudge are four and a half cups of sugar, one can of Carnation evaporated milk, one small jar of marshmallow creme, a 12 oz. package of chocolate chips, 15 oz. chocolate bar cut into small pieces, one tablespoon of vanilla and one cup of chopped pecans.
Combine sugar and creme in a large heavy pan then bring to a rounding boil. Continue boiling for four and a half minutes and remove from stove. Add remaining ingredients and mix well. Pour into buttered pan. Then let it sit.