Holiday Cooking Tips

Aunt Gladys is a celebrity this time of year. Everybody wants to invite her to their holiday party so they can enjoy her delicious cooking. What's her secret? Umpqua Dairy. Aunt Gladys knows everything tastes better when you use Umpqua Dairy butter, whipping cream, sour cream, milk and other products. And don't forget Aunt Gladys says it's OK to enjoy a glass of Umpqua Dairy eggnog while you're working in the kitchen.

Ingredients:

  • 8 oz. Umpqua Cream Cheese, softened
  • 16 oz. 10 oz. frozen chopped spinach, thawed and squeezed to remove excess water
  • Umpqua Sour cream
  • 14 oz. Artichoke hearts
  • ½ cup Umpqua unsalted butter
  • 4 oz. diced green chilies, mild, drained
  • 1 ½ cup shredded parmesan cheese
  • ¼ cup grated Romano cheese
  • 1 tablespoon chopped garlic

Instructions:

  1. Chop artichokes
  2. Combine everything in a crock pot and heat on high for 40 minutes, stirring occasionally

Cooking Tips & Tricks


Cake Ingredients:

  • 1 cup raw, unsalted hazelnuts
  • 1 ¾ cup sugar
  • 2 ¼ cup flour
  • ½ cup unsweetened cocoa powder
  • 1 ½ teaspoon baking powder
  • 1 ½ teaspoon salt
  • 2 large eggs
  • 1 cup Umpqua whole milk
  • ½ cup canola oil
  • 1 tablespoon vanilla extract
  • ¾ cup boiling water

Frosting Ingredients:

  • 2 cups Umpqua unsalted butter
  • 4 2/3 cup powdered sugar
  • A pinch of salt
  • 1 tablespoon vanilla extract

Instructions:

  1. Preheat oven to 350 degrees
  2. Grease two 8-inch round cake pans and line bottoms with parchment
  3. Put hazelnuts in a food processor and grind them into small crumbs. Set aside ¼ cup for filling
  4. Pour remaining crumbs into a large bowl and whisk in sugar, flour, cocoa powder, baking powder, and salt
  5. In a separate bowl, whisk together eggs, milk, canola oil, and vanilla extract
  6. Combine wet ingredients with dry ingredients and whisk together, then stir in boiling water
  7. Pour into cake pans and bake for 28-30 minutes
  8. Allow cakes to cool for 10 minutes, then remove from pans

Frosting Instructions:

  1. Combine butter, powdered sugar, salt, and vanilla with an electric mixer until smooth
  2. Remove 1 cup of frosting and transfer to another bowl
  3. Fold in the reserved ¼ of hazelnuts into the remaining frosting

Assembly:

  1. Spread the top of one of the layers with the hazelnut vanilla frosting and place the other layer on top.
  2. Frost all over the cake with the plain frosting
  3. Decorate with crushed hazelnuts, sprinkles, or anything else!

Cooking Tips & Tricks


Ingredients

  • 1 1/2 cups crab meat
  • 8 oz. cream cheese
  • 1/4 cup Umpqua sour cream
  • ½ cup mayonnaise
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh chives
  • ¼ cup fresh parmesan cheese
  • 1 clove garlic
  • ½ teaspoon lemon juice
  • 1 cup shredded mozzarella cheese
  • ½ teaspoon pepper

Instructions

  1. Preheat oven to 350 degrees
  2. Beat together cream cheese, mayonnaise, sour cream, lemon juice, and Worcestershire sauce with a hand mixer on medium speed until fluffy
  3. Stir in remaining ingredients reserving 1/3 cup mozzarella cheese for topping.
  4. Spread in a small baking dish or pie plate, top with remaining cheese
  5. Bake 25 minutes or until hot and bubbly.
  6. Garnish with more chives or wonton strips and enjoy!

Cooking Tips & Tricks


Ingredients:

  • 3 pounds small unpeeled red potatoes, cubed
  • 1 tablespoon olive oil
  • 1 pound sliced bacon
  • 2 tablespoons Umpqua unsalted butter
  • 2 cups shredded cheddar cheese
  • 2 cups Umpqua Sour Cream
  • ½ cup mayonnaise
  • 3 green onions, sliced

Instructions

  1. Preheat oven to 425 degrees
  2. Place potatoes in a buttered baking pan; sprinkle with salt and pepper
  3. Bake, uncovered, for 30-35 minutes or until tender. Cool completely
  4. In a large bowl, give the potatoes a slight mash while still leaving some texture
  5. Add bacon, cheese and onion to the bowl
  6. Stir in sour cream and mayonnaise and toss together, salt and pepper to taste and enjoy!

Cooking Tips & Tricks


Cookie Ingredients:

  • 3 ½ cups all-purpose flour
  • 1 ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ¼ teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ cup Umpqua unsalted butter, softened
  • ½ cup shortening
  • 1 cup sugar
  • ½ cup light brown sugar, packed
  • 1 large egg
  • 2 teaspoons vanilla
  • ¾ cup pumpkin puree

Cream Cheese Filling Ingredients:

  • 4 oz. cream cheese, softened
  • 3 Tablespoons Umpqua unsalted butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • A pinch of salt

Garnish Ingredients:

  • 1/3 cup milk or semi-sweet chocolate chips
  • 1/3 cup white chocolate chips
  • 1 teaspoon shortening

Instructions:

  1. In a medium bowl, combine flour, baking powder, salt, cinnamon and nutmeg; set aside.
  2. In the bowl of a mixer, combine the butter and shortening and mix. Add the sugar and brown sugar and beat until creamy.
  3. Beat in the egg, vanilla, and pumpkin puree.
  4. Gradually add the dry ingredients and mix, scraping down the bowl as you go. Cover bowl tightly with plastic wrap and refrigerate for several hours or overnight. Dough should be firm enough to roll into balls.
  5. After dough has been chilled, preheat oven to 350 degrees. Scoop and form 2 tablespoon dough balls and place on a lightly greased baking sheet, spacing two inches apart.
  6. Bake for about 12 minutes. Cookie will be puffed and lightly golden on the bottom. Remove from oven and using a ½ Tablespoon measuring spoon, press down in the center of the cookie, making a “thumbprint” indentation. Cool on cookie sheet for 5 minutes, then remove to a wire rack and cool completely.

For Cream Cheese Filling and Garnish:

  1. In a medium bowl, combine cream cheese and butter and mix until creamy. Add the powdered sugar, vanilla and salt and mix until well combined.
  2. Place chocolate chips in a small bowl and the white chocolate chips in a separate small bowl. Add ½ teaspoon of shortening to each bowl. Microwave until chocolate is melted, stirring every 30 seconds until completely smooth. Using a fork, drizzle over cookies.

Finishing Instructions:

  1. When cookies are cool, fill indentation with cream cheese filling and drizzle with melted chocolate. Allow chocolate to set. Serve. Store leftover cookies in the refrigerator.Makes about 42 cookies.

Cooking Tips & Tricks


Ingredients:

  • 5 pounds russet or Yukon gold potatoes
  • ¾ cups Umpqua unsalted butter, softened
  • 8 oz cream cheese, softened
  • ¾ cups Umpqua Half & Half
  • ½ teaspoon seasoned salt
  • 1 teaspoon black pepper

Instructions:

  1. Peel and cut potatoes into halves or fourths while bringing a large pot of water to a simmer. Add the potatoes.
  2. Bring to a boil and cook for 30 to 35 minutes
  3. Drain the potatoes into a large colander. Throw them back into the dry pot and mash potatoes over low heat, allowing all steam to escape
  4. Turn off the stove and add 1 ½ sticks of butter, 8 oz cream cheese, and ½ cup of Umpqua Half & Half. Mash, mash, mash!
  5. Add seasoning salt and pepper and stir well. Place in a medium sized baking dish and add a few pats of butter to the top.
  6. Heat dish in a 350-degree oven until butter is melted and potatoes are warm. Enjoy!

Cooking Tips & Tricks


Ingredients:

  • 6 large eggs
  • 2 cups Umpqua Egg Nog
  • 3 tablespoons sugar
  • ½ teaspoon vanilla extract
  • ½ teaspoon nutmeg
  • ½ teaspoon cinnamon
  • 12 pieces Texas toast or thick-sliced white bread

Instructions

  1. Preheat skillet over medium heat, or griddle to 350 degrees
  2. Combine eggs, egg nog, sugar, vanilla, nutmeg, and cinnamon in a large bowl. Mix well
  3. Pour into a shallow dish (9x13 works well)
  4.  Two pieces at a time, submerge bread in the egg mixture so both sides are covered
  5. Cook on each side for 4 to 5 minutes or until crispy
  6. Top with butter and maple syrup and enjoy!

Cooking Tips & Tricks