Holiday treats from our family to yours

No matter how you celebrate, chances are that food will be part of the tradition. Here are a few tried-and-true dessert recipes from our TowneBank Mortgage family to yours.

No-Bake Christmas Tree Cookies

Ingredients:

• 1/2 cup butter
• 2 cups powdered sugar
• 3 tbsp. milk
• 3 cups coconut, sweetened
• 1/2 tsp. vanilla or mint extract
• Green food coloring
• 3/4 cup white chocolate chips
• 1 tsp. butter
• 1 tbsp. milk
• Mini M&M's

Recipe from Michelle Arseneault - TowneBank Mortgage, Virginia Beach

Instructions: In a large pot (or microwave), melt butter. Remove from heat. Stir in powdered sugar and milk. Stir in coconut, vanilla/mint extract and enough food coloring to make the mixture green. Shape into small balls, and using the tips of your fingers, gently squeeze one side of the ball until it takes on a cone shape. It might take a few tries to get them how you like them, but if the mixture gets too cool to work with you can always heat on low 1-2 minutes. If you see any you want to reshape, they are easily reshaped at room temperature. Put uncovered on a baking sheet to set either in the fridge for 2-3 hours, or the freezer for 45 minutes to 1 hour. In a small pot, melt chocolate, 1 teaspoon butter and 1 tablespoon milk over low heat, stirring, until smooth. Dip the tops of the cookies in the white chocolate to look like snow. Add M&Ms and other toppings as desired. Set in the fridge or freezer to set before storing in an air tight container.

What this recipe means to Michelle:
“These are great treats to make with kids or grandkids since it requires no baking or cooking. They will love mixing, forming and decorating their own ‘trees’.”

Grandma's Ginger Snaps

Ingredients:

• 2 1/2 cups all-purpose flour
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 2 tsp. ground ginger
• 1 tsp. diced crystallized ginger
• 1/2 tsp. all spice
• 1/2 tsp. ground black pepper
• 1 1/4 cups packed dark brown sugar
• 1 1/2 sticks salted butter, softened
• 1 large egg
• 1/4 cup unsulphured molasses

Recipe from Christina Drewry - TowneBank Mortgage, Virginia Beach

Instructions: Preheat over to 300°. Combine flour, baking soda, salt, ginger, crystallized ginger, all spice and pepper. Set aside. In a separate bowl, mix sugar and softened butter with an electric mixer at medium speed. Add egg and molasses. Beat until light and fluffy. Slowly add flour mixture to wet at low speed until combined. Do not over mix. Chilling dough for an hour makes it less sticky. Roll dough into 1” balls. (optional - dip 1 side of dough ball in sugar sprinkles.) Place on very lightly greased cookie sheet. Cookies will flatten as they cook. Bake 22-25 minutes.

What this recipe means to Christina:
“If you like ginger snaps, these are the best! They are soft and chewy. I like to add some sugar on top for taste and to bedazzle them a little. You could also add some green or red sprinkles for some holiday flair. ”

Chocolate Chip Pound Cake

Ingredients:

• 1 box moist yellow cake mix
• 4 eggs
• 1/2 cup vegetable oil
• 1/2 cup water
• 8 oz. sour cream
• 3 oz. package vanilla instant pudding
• German chocolate bar, shaved
• 6 oz. Nestle chocolate chips
• 1 cup pecans (optional)
• Dusting of powdered sugar

Recipe from Paula Philemon - TowneBank Mortgage, Wilmington

Instructions: Mix first 6 ingredients together and beat on slow until smooth. Electric mixer is ok. Gently fold in shavings of German chocolate bar, chocolate chips and nuts (optional). Pour into greased and floured Bundt pan. Bake at 325° for 55-60 minutes until done. Do not increase temperature. Best if baked slowly. Once cool, dust lightly with powdered sugar.

What this recipe means to Paula:
“This is a Christmas favorite for my family. The cake is easy to make, and is amazing with a cup of coffee at the end of a holiday meal. The German chocolate bar shavings give this cake just the right amount of sweetness and it requires no icing. It is particularly enjoyed by my mother and I’m always asked to bring it to the family’s Christmas Eve dinner.”

Sticky Buns

Ingredients:

• Chopped pecans
• 3 oz. butterscotch instant pudding
• 1 stick margarine, melted
• Rhodes frozen rolls
• 1 tsp. cinnamon
• 1 cup brown sugar

Recipe from Andrew Litchfield - 203K FitzGerald Financial Group, Rockville

Instructions: Butter Bundt pan. Sprinkle chopped pecans on bottom of pan. Add 18 frozen Rhodes rolls. Sprinkle butterscotch pudding and cinnamon over rolls. Drizzle with 1 stick of melted margarine. Sprinkle 1 cup of brown sugar over rolls. Cover with damp dish towel and let sit overnight. Bake for 30 minutes at 350°. Let cool 5 minutes then flip upside down onto large round plate. Enjoy!

What this recipe means to Andrew:
“Memories of my late mother-in-law on Christmas morning.”