Favorite Staff Recipes

Red Rooster Punch

(A favorite of Lissette, Financial Coordinator)

(2) 2 quart containers of cold cranberry juice cocktail (you can substitute CranRaspberry juice)
(2) 6 ounce cans of orange juice concentrate, defrosted but still cold

Combine all of the ingredients in a large plastic pitcher or container. Freeze for several hours. Don't allow it to freeze solid; rather, the mix should achieve the consistency of a slushy. Scoop into punch cups or wine glasses and serve, or let your guests serve themselves from a punch bowl garnished with slices of lemon, lime, and orange. Serves 12 or more. 

Farmers Market Apple French Toast

(A favorite of Virginia, Practice Administrator)

½ cup brown sugar
¼ cup butter
4 cups peeled sliced apples (macs, cortlands , granny smiths or a mix of all three)
2 tbsp. water
1 tsp. cinnamon
Nutmeg (couple of grinds)
6-8 slices Raisin Bread 1” thick (Challah Raisin is best)
5 eggs
1 1/2 cups Milk
1 tbsp. pure vanilla

 Melt the brown sugar. Add apples, water, cinnamon and nutmeg and sauté until slightly soft.  Pour the mix into a 9 x 13 pan, then cover with bread slices.  In separate bowl, mix the eggs, milk, and vanilla, then pour this mixture over the bread. Cover and refrigerate overnight.
Bake uncovered in 350° oven for 40 minutes. Serve with “real” maple syrup. Great for Brunch!  Serves 6 to 8. 

Zucchini Bread

(A favorite of Jackie, Assistant Administrator)

3 eggs well beaten (you can substitute one or two of the eggs with the conversion for flaxseed, usually found on the box)
¾ cup oil (for lower fat recipe, use any combination of unsweetened applesauce with the oil…for example, ½ cup applesauce and ¼ cup oil)
2 cups sugar
3 tsp vanilla
2 cups grated (or pureed), drained zucchini
2 cups sifted flour (or 1 cup of whole wheat flour and 1 cup of white flour)
¼ tsp baking powder
2 tsp baking soda
1 tsp salt
1 tsp nutmeg
½ tsp cinnamon
¼ tsp allspice

Beat together eggs, oil, and sugar, then add vanilla and grated zucchini. In a separate bowl mix dry ingredients, then add to the wet ingredients.  If desired, add chopped nuts, raisins, or dates. Pour batter into 2 greased loaf pans and bake for roughly 1 hour or until done (toothpick test) at 350 degrees. Slice when cooled. This loaf bread freezes well for a quick treat in a few weeks!  You can also make muffins and freeze them, then add to a lunchbox for an afternoon snack! 

Check back soon for the next set of featured recipes!