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Baklava by Annette L. – CGND’s Holiday Traditions Contest Recipe WinnerBy CommonGroundMaking baklava with my daughter Suzanne on Christmas Eve is a tradition held for the last 15 years, but the recipe goes further back in our family. In the 1970s, I came across a Greek recipe with a funny name that was unlike anything that had graced our kitchen (and we have not an ounce of Greek heritage). Unsure where I got the recipe, everyone was happy I did. And Suzanne, the one who hated walnuts, loved this more than any of us. Even asking for a pan of baklava instead of birthday cake each year. This concoction of finely chopped walnuts, cinnamon, and sugar suspended between butter-soaked, paper thin layers of pastry, and infused with golden honey is swoon-worthy. Suzanne says I was ahead of my time, making baklava in Fargo at a time when a Norwegian treat was as exotic as they came. It has evolved into a cherished Christmas Eve tradition of mother and daughter taking a little time out of all the holiday craziness to be together, just the two of us, creating a delightful dessert. It’s the most delicious baklava I’ve tasted. Maybe it’s sentiment, but I doubt it; this baklava is just the best!
Sarah’s Prime Rib RoastBy Sarah NaselloThere's hardly anything more impressive than a perfectly cooked Prime Rib Roast. Tender, juicy and succulent, this recipe employs a simple paste of fresh herbs that subtly infuse the meat with flavor so that the beef is the star of the show.
Fruit Bread – Holiday Traditions Recipe Contest Entry by Bridgette ReadelBy CommonGroundMy mom only made this at Christmas time, so as a child I always thought it was a special Christmas treat like spritz cookies. It wasn't until I was an adult that I realized I could make this "jazzed up banana bread" at any time of the year! I'm so glad I realized it because it's been a family favorite for my husband and children that we have it often. When shared with others, it is frequently requested as something greatly enjoyed! Recipe from Bridget Readel
Sarah’s Norwegian KrumkakeBy Sarah NaselloCardamom is a common ingredient in Scandinavian baking, but this distinctive spice can be expensive and unfortunately has no substitute. I have made this recipe with and without cardamom, and have found both versions to be delicious.
Sarah’s Festive & Easy Peppermint BarkBy Sarah NaselloI started making this peppermint bark with my mother when I was just a toddler, and have continued the tradition with my son, Giovanni. Each year, our holiday baking kicks off with a batch of Peppermint Bark. Festively pink and minty, this peppermint bark is perfect for hostess and teacher gifts, holiday trays, or even as a pre-mistletoe treat. Happy holiday baking!
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