‘Worldwide Ward Cookbook’ feasts on global Christmas foods
Christmas cuisine goes global in Pleasant Grove resident Deanna Buxton’s “Worldwide Ward Christmas Cookbook,” published in October by Covenant Communications. The new volume is the second in a series that began with the publication of the “Worldwide Ward Cookbook” in March, and is planned to continue in April with “Worldwide Ward Mom’s Best Recipe Cookbook,” just in time for Mother’s Day.
Kathy Jenkins, managing editor of Covenant Communications, said that Buxton didn’t have any trouble generating interest in the newest “Worldwide Ward” installment. There are 300 recipes in the book, out of several hundred submissions.
For Buxton, 49, one of the hardest things about compiling the cookbook was deciding what to leave out. “I like to try to include at least one recipe from each contributor,” she said. “Sometimes I can’t do it and it’s so hard to eliminate anyone.” (Incidentally, aspiring cookbook contributors: Buxton accepts recipe submissions online at worldwidewardcookbook.blogspot.com, and is currently collecting “family secret” recipes.)
With almost every state in United States and 27 different countries represented, the Christmas cookbook really does have an international flavor. One thing that was surprising to Jenkins is how accessible most of the recipes are. She said that there are a few more exotic dishes, but that most of the recipes wouldn’t seem particularly outlandish in an American household.
Buxton has tried many, though not all, of the recipes, and rattled off a handful of international favorites: Torta All’Arancia e Cioccolato (Orange Chocolate Cake) from Switzerland (page 251), Berry Mascarpone Gateau from Australia (page 257) and Nanny’s Tired of Turkey Ribs from Canada (page 87).
And, yes, all of you smartypants types, Buxton got many submissions for recipes that call for red and green — Christmas colors — Jell-O. Two that are in the cookbook are recipes for Rainbow Jell-O and (naturally enough) Red and Green Christmas Jell-O.
There are many desserts and treats in the new cookbook, but that’s not all there is to it. The cookbook is divided into 10 sections: Appetizers, Beverages, Breakfasts, Breads, Main Dishes, Side Dishes, Soups, Salads, Candy and Nuts, Cookies and Desserts.
You might want to consider renewing the ol’ gym membership before picking up a copy of “Worldwide Ward Christmas Cookbook.” As Buxton put it, “These recipes are fully loaded with all things tasty and wonderful.”
A few of Deanna’s favorites
The Daily Herald asked Deanna Buxton, author of “Worldwide Ward Christmas Cookbook,” to select a few recipes from the new book that have already become favorites in her home. Here are the ones she chose. Each recipe is followed, both here and in “Worldwide Ward Christmas Cookbook,” by a short reminiscence from the Christmas chef who contributed it:
Pecan French Toast
Serves 8
• 1 loaf of Texas Toast
• 18 large eggs
• 1 pint half-n-half
• 1 pint heavy cream
• ½ teaspoon cinnamon
• 1 tablespoon vanilla
Topping:
• ½ cup butter
• 1½ cups packed brown sugar
• 2 cups chopped pecans
Spray a 9-inch by 13-inch baking dish with nonstick cooking spray. Cut Texas Toast into halves (rectangular not triangular). Beat all of the eggs in a large mixing bowl. Blend in half-n-half, cream, cinnamon and vanilla. Place one layer of bread in bottom of pan. Pour part of the mixture over the bread, making sure the bread is covered. Place another layer of bread and pour the rest of the egg mixture over the top. Cover with aluminum foil and put in refrigerator over night so that the bread soaks up the egg mixture. The next morning, preheat your oven to 350. In a microwave-safe bowl, melt butter. Mix in brown sugar until it’s melted into the butter. Add chopped pecans. Pour this mixture evenly over the top of the bread. Place, uncovered, in the oven and bake for about 45 to 55 minutes. Let the French toast sit for about 10 minutes before serving. You don’t need syrup with this but you can serve it with whipped cream and strawberries.
“This is a great recipe for any time of the year, but especially good for Christmas morning. By making it ahead you don’t have to be cooking in the kitchen while the rest of the family is gathered around the tree.”
— Laurie Seeno, Marsh Creek Ward, Antioch Stake, Oakley, Calif., in the “Worldwide Ward Christmas Cookbook”
Soda Cracker Candy
Serves 15
• Vegetable oil
• Saltine crackers
• 1 cup butter
• 1 cup brown sugar
• 1 12-ounce bag chocolate chips
• ½ cup finely chopped nuts (optional)
Preheat oven to 350 degrees. Line a medium-size cookie sheet with aluminum foil. Spread vegetable oil on the aluminum foil, until the entire pan is greased. Then put one layer of saltine crackers on the foil, until foil is completely covered. Next, boil the butter and brown sugar for two minutes. Immediately spoon the mixture over the crackers. Spread so all of the crackers are covered (crackers may move slightly, just line them back up). Once the mixture is spread over the crackers, bake for 5 minutes. Then remove from the oven and scatter the chocolate chips over the crackers. Place the pan back in the oven until the chocolate is melted. Smooth the melted chocolate, with a knife, over the crackers. If desired, sprinkle the chopped nuts on top. Refrigerate until cool and then break up and serve.
“For as far back as I can remember, my mom and my sisters have enjoyed making this yummy treat during the Christmas season. This treat reminds me of many Christmas parties with family and friends. Even years and years later I have kept the tradition alive by making this for my own family and for our Christmas parties.”
— Laura Johnson, Boise Idaho University 4th Ward, Boise University Stake, Boise, Idaho, in the “Worldwide Ward Christmas Cookbook”
Arrollado de Frutos Rojos
Serves 10
• 3 eggs
• 3 tablespoons sugar
• 1 teaspoon vanilla
• Pinch of salt
• 1 tablespoon honey
• 3 tablespoons flour
• 2 cups cream cheese
• 3 tablespoons powdered sugar
• 1 tablespoon orange peel
• 1 tablespoon lemon peel
• 1 tablespoon fresh mint
• 1 cup strawberries
• 1 cup blueberries
• 1 cup raspberries
In a bowl, combine eggs, sugar, vanilla and salt, and beat at high speed. After 3 minutes, add the honey, then beat 1 more minute. Add the flour by hand and mix it carefully, trying not to deflate the batter. Put in a greased rectangular 10-inch by 14-inch baking sheet. Bake in a preheated oven at 350 for about 8 minutes. Immediately take away from the sheet and roll the cake in a clean kitchen towel or white paper. If you wait until it is cold you will never be able to roll it. Set aside. Combine the cream cheese, powdered sugar, orange peel, lemon peel, mint, strawberries, blueberries and raspberries. You might want to save a few berries to decorate the top. Unroll the cake and spread the filling over the cake. Roll it up again and decorate with some of the fruits and mint leaves. Keep in the refrigerator until it is served.
“We love to celebrate Christmas in Argentina. The big event is the night of Dec. 24, when we wait until midnight to welcome the 25th. It is a big family event, with parents and children, grandparents, aunts, cousins. We have dinner at 9 p.m., and usually everybody brings a special plate to share.
After dinner we have a Family Home Evening, reading the Nativity story from the Bible, and the little children all dress up in their costumes. We sing and share our thoughts about the Savior. Usually we do this waiting for the bell to announce midnight. When it is 12, we raise our glasses and toast for a Merry Christmas giving each other a kiss and a hug; meanwhile the presents appear magically under the tree.
The kids run to open the presents and everybody ends up eating “Pan Dulce,” “turrones,” almonds, nuts, raisin cobbler with chocolate and all kind of sweet and delicious pastries. The conversation usually ends between 3 and 4 in the morning, when everybody returns to their homes. A grand time!”
— Andrea Spannaus, Pilar Ward, Escobar Buenos Aires Argentina Stake, Pilar, Buenos Aires, Argentina, in the “Worldwide Ward Christmas Cookbook”
Christmas Eve Cajun Shrimp
Serves 8-10
• 1 cup butter
• 1 cup margarine
• ½ cup Worcestershire sauce
• Juice of 3 lemons
• 3 lemons sliced thin
• 4 tablespoons fresh ground pepper
• 1 teaspoon hot pepper sauce (Tabasco) (Use more if you like it hot!)
• 2 teaspoons sea salt
• 1 teaspoon ground Rosemary
• 6 pounds of unshelled raw jumbo shrimp
Place the butter and margarine in a roaster pan. Place the pan in the oven at 400 degrees to just melt the butter (takes a few minutes). Thoroughly rinse shrimp (don’t shell!), drain and towel dry. Mix the remaining ingredients in the roaster pan as soon as the butter melts. Place the shrimp in the roaster pan and stir to coat the shrimp with the butter mixture. Bake uncovered for 15 to 20 minutes until shrimp shells turn pink. Every 5 minutes, stir to keep the shrimp well coated. Spoon shrimp and sauce into individual bowls. Serve with crusty French bread. Shrimp is peeled at the table with your fingers and dipped into the sauce, alternating with slices of bread.
“This dish is MADE for togetherness and Christmas memories! On Christmas Eve we carefully remove my beautiful Italian white table cloth … and spread the table with a Christmas plastic cloth from the dollar store. In the center of the table we place big bowls of sliced fresh, crusty Italian bread. The candles are lit, Christmas music played, as we dip the bread into our individual bowls of Cajun Shrimp and sauce.
The jumbo shrimp must be shelled and dipped again into the savory sauce, alternating with the pieces of bread. We also have a big bowl for the shrimp shells. We sit close together, shelling the shrimp, talking, laughing and reminiscing of Christmas Eves past.
Our tradition — after we are full to the brim with delicious shrimp and bread — is our “used book exchange.” The books are carefully chosen for each individual and purchased from our library’s used book sale. The used books are elaborately wrapped in fancy Christmas wrappings and ribbons. After the book exchange, we settle in to watch the New Testament account of the Savior’s birth.
For years we have opened one present on Christmas Eve — a tradition we keep to this day! Christmas to our family means remembering the birth of the Savior, having a good spirit of love and generosity towards each other, a clean home, special food, spicy Christmas smells, traditional music, lots of candles and watching our old favorite Christmas movies.”
— Carla Morris, Mapleton 19th Ward, North Mapleton Stake, Mapleton, Utah, in the “Worldwide Ward Christmas Cookbook”