One of the best things about the holiday season is the traditional recipes that have been made year after year and passed down from generation to generation. Here are some of our family favorites here at Litchfield Bancorp. We hope you enjoy them as much as we do. Happy Holiday!
Cream Corn with Bacon – Submitted by Danielle Audia
20 oz. frozen corn
1 cup heavy cream (I use half and half)
1 tsp salt
2 tbsp sugar
¼ tsp pepper
2 tbsp butter
½ cup milk
2 tbsp flour
¼ cup shredded parmesan cheese
4-5 strips bacon, cooked and crumbled
- Add frozen corn, heavy cream, salt, sugar, pepper, and butter to a sauce pot.
- In a small bowl, whisk together the ½ cup milk and flour. Stir into the corn mixture and cook over medium heat.
- Stir often so that the cream does not burn, until mixture is thickened and bubbling. It will be slightly runny.
- Add shredded parmesan cheese.
- Remove from heat and add crumbled bacon. Stir.
- Keep warm.
The recipe makes about 8 servings.
Nana’s Chocolate Banana Cream Pie – Submitted by Lisa Partrick
1 graham cracker pie crust
½-Cup sugar (divided into ¼)
4 squares unsweetened chocolate
2 egg yolks
- Combine ¼-cup sugar, flour, and salt in double boiler; stir in milk gradually. Cook over boiling water until as thick as a thick custard sauce. Cover; cook 10 minutes longer, stirring occasionally.
- Stir a little of the hot mixture into egg yolks with ¼ cup sugar; then stir into mixture in double boiler; cook about 2 minutes longer or until it mounds when dropped from a spoon.
- Remove from heat; add butter, vanilla and chocolate squares. Stir until chocolate is melted. Cool.
- Cut bananas and lay into pie shell; add chocolate into pie shell. Chill (preferably 24 hours). Serve with whipped topping.
Makes 8 servings
Chocolate Amaretto Pie – Submitted by Gina Galpin
Graham Cracker Crust
1/3 cup Hershey’s Cocoa
1 cup granulated sugar
1/3 cup cornstarch
1/4 teaspoon salt
2 3/4 cup milk
3 tablespoons Amaretto
2 tablespoons butter
1 teaspoon vanilla
Sliced Almonds – optional
- Prepare piecrust; set aside.
- Combine cocoa, sugar, cornstarch, and salt in a medium saucepan. Gradually blend in milk; stir until smooth. Cook over medium heat, stirring constantly until mixture comes to a boil; boil and stir 1 minute. Remove from heat.
- Blend in Amaretto, butter or margarine, and vanilla.
- Pour into piecrust.
- Chill until firm.
- Just before serving, pipe on Amaretto Whipped Cream: ½ cup heavy cream, 2 tablespoons confectioners’ sugar, 1 to 2 teaspoons Amaretto. Whip cream, sugar, and Amaretto until stiff.
- Garnish with sliced almonds, if desired.
Makes 8 servings
Grandma’s Almond Cookies – Submitted by Carol Beach
1 cup sweet butter
¾ c. confectionery sugar
1 ½ cup chopped (superfine) almonds
2 cups flour
3 tsp vanilla
- Sift all dry ingredients (including almonds).
- Cream butter, add vanilla. Add to dry ingredients.
- Roll into a ball and then form into a crescent shape.
- Bake at 350 degrees for approx. 10-12 minutes.
- Let cool a bit and roll in very fine sugar.