Homemade for the Holidays

Homemade for the Holidays c Bob’s 12 FAMILY RECIPES TO ENJOY AT HOME

At Bob’s Red Mill, we know that sharing a meal together doesn’t just feed the body; it strengthens the bonds of all who gather around the table— even if it’s over Zoom. That’s why we partnered with Meals onWheels for our Don’t Stop Baking contest and asked people to share their treasured family holiday recipes, which we’ve collected in this eBook. Because while the holidays may be a little quieter this year, we can still connect through a good meal at home. We hope you have a safe and happy holiday season! Table of Contents Butterscotch Brownies Cinnamon Crisp-Topped CreamCheese Banana Nut Bread Gluten Free Chocolate Chip Cookies Impossible Coconut Pie Mama’s Maple Orange Biscuits Mrs. Ely’s Brown Sugar Ice Box Cookies

Sesame Seed Cookies Sour CreamCookies Gluten Free Oat Challah Homemade Cheese Crackers Lefse Limpa Rye Bread

For more than six decades, Meals onWheels has provided meals and connection to vulnerable seniors across the country. But did you know that since the outbreak of COVID-19, meal requests have more than doubled? Today, they’re serving an average of 77% more meals and 47% more seniors than they were March 1. Learn how you can help at mealsonwheelsamerica.org.

BOB’S RED MILL E-BOOK | HOMEMADE FOR THE HOLIDAYS WITH BOB’S

Butterscotch “Brownies”

These delicious “brownies” are actually blondies, submitted by Susan L., who shared, “I learned to make these butterscotch brownies in high school, and they have always been a favorite comfort food. Over the years, I have upgraded themwith whole wheat flour and a little sea salt. They are loved by my son and many friends.”

INGREDIENTS 1 cup Brown Sugar 1 ⁄ 2 cup melted Butter 1 Egg 1 tsp Vanilla Extract 1 cup Bob’s Red Mill ® WholeWheat Pastry Flour 1 tsp Baking Powder 1 ⁄ 4 tsp Kosher Salt 1 ⁄ 2 cup chopped Nuts or Shredded Coconut (optional) Large Flake Sea Salt to garnish INSTRUCTIONS • Preheat oven to 350°F; butter an 8-inch square baking pan.

• Mix brown sugar and melted butter; let cool 5 minutes. Add egg and vanilla and mix until smooth. Add flour, baking powder and salt and stir well, then fold in chopped nuts or coconut. • Spread batter into prepared pan and bake until a tester inserted in the center comes out mostly clean, 20–25minutes. Sprinkle with large flake sea salt immediately after removing from the oven. Let cool at least 10minutes before cutting and serving. Makes sixteen 2-inch brownies.

BOB’S RED MILL E-BOOK | HOMEMADE FOR THE HOLIDAYS WITH BOB’S

CinnamonCrisp-ToppedCream CheeseBananaNut Bread

This cinnamon-sweet bread by submitted by Alice M., who shares, “A family favorite. We grew up with this banana bread and we still eat it multiple times per year. Always reminds me of my childhood.”

INGREDIENTS CREAM CHEESE BANANA BREAD 3 cups Bob’s Red Mill ® Unbleached White All-Purpose Flour 1 ⁄ 2 tsp Salt 1 ⁄ 2 tsp Baking Powder 1 ⁄ 2 tsp Baking Soda 8 oz Cream Cheese, soft 3 ⁄ 4 cup Butter, room temperature 2 cups Sugar 2 Eggs

1 ⁄ 2 tsp Vanilla Extract 1 1 ⁄ 4 cups mashed Bananas (from about 4 medium bananas) CINNAMON CRISP NUT TOPPING 1 cup chopped toasted Pecans 1 Tbsp melted Butter 1 Tbsp Bob’s Red Mill ® Unbleached White All-Purpose Flour 1 ⁄ 8 tsp ground Cinnamon

INSTRUCTIONS • Preheat oven to 350°F. Lightly oil two 8 x 4-inch or 9 x 5-inch loaf pans. In a mediumbowl, combine flour, salt, baking powder and baking soda; set aside. • In a large mixing bowl, mix cream cheese and butter until soft and creamy. Add sugar and beat until light and fluffy, about 5 minutes. Add eggs, one at a time, and vanilla extract and mix until smooth. Add flour mixture in portions, alternating with mashed bananas, stopping to scrape down the sides and bottom of the bowl between additions. Mix until smooth. • For the topping, combine pecans, melted butter, flour and cinnamon in a small bowl until pecans are evenly coated. • Portion batter evenly between prepared loaf pans, about 2 1 ⁄ 2 cups per pan. Smooth batter and sprinkle with topping, gently pressing the topping into the batter. Bake until a toothpick inserted in the center comes out clean, about 60 minutes. • Let cool in pans at least 20 minutes before unmolding. Slice and serve when cool or almost cool. Makes 2 loaves, about 24 servings.

BOB’S RED MILL E-BOOK | HOMEMADE FOR THE HOLIDAYS WITH BOB’S

Gluten Free Chocolate Chip Cookies

Chocolate chip cookies are a perennial favorite, and these delicious gluten free goodies were shared with us by Denise C., who said, “Just made gluten free chocolate chip cookies using Bob’s Red Mill’s gluten free flour for my son who went away to boarding school this year to play hockey. I wanted to send him something that made him feel not so far away and also let him know howmuch he’s loved.” INGREDIENTS 1 ⁄ 2 cup Organic Butter, softened 1 cup Bob’s Red Mill ® Organic Coconut Sugar 1 Organic Egg, room temperature 1 tsp Vanilla Extract 1 3 ⁄ 4 cups Bob’s Red Mill ® Gluten Free All-Purpose Baking Flour 1 tsp Baking Soda 1 ⁄ 4 tsp Salt 1 1 ⁄ 2 cups Lily’s Semi-Sweet Style Baking Chips INSTRUCTIONS • Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside. • In a large bowl, mix softened butter and coconut sugar until creamy, about 4 minutes. Add egg and vanilla. Mix another minute until blended and smooth again. Slowly add the dry ingredients, mixing on low speed until thoroughly combined. • Stir in the chocolate chips, and portion 2 tablespoons of dough per cookie on prepared sheet, placing them two inches apart, for 12 cookies per sheet. • Bake for 10–15 minutes, until golden. Remove from oven and let cool, then transfer to a wire rack. • Note: For thicker, chewier cookies, refrigerate the dough for an hour before scooping and baking. Makes 24 cookies.

BOB’S RED MILL E-BOOK | HOMEMADE FOR THE HOLIDAYS WITH BOB’S

Impossible Coconut Pie This pie is truly miraculous—simply mix all the ingredients together, pour into a pan and bake, and it forms its own topping and crust around a creamy coconut filling. This recipe was shared byWalt H., who said, “The Impossible Pie is a coveted recipe frommy Grandma. She used to make this for me on my birthday growing up. I love recreating those memories and attempting to bake it—it will never quite be the same, but I try!” INGREDIENTS 4 Eggs, beaten 2 cups Milk 4 Tbsp Butter, melted 1 1 ⁄ 4 cups Bob’s Red Mill ® Shredded Coconut or Coconut Flakes 1 3 ⁄ 4 cups Sugar 1 ⁄ 2 cup Bob’s Red Mill ® UnbleachedWhite All-Purpose Flour 1 ⁄ 2 tsp Baking Powder 1 ⁄ 4 tsp Salt 1 ⁄ 2 tsp Vanilla Extract INSTRUCTIONS • Preheat oven to 350°F. Add all ingredients to a blender and mix on high until smooth (or mix by hand in a large bowl). Pour into a greased 10-inch pie plate and bake for 40 minutes, until the top is nicely browned. • Let cool to room temperature on a wire rack, then chill in the refrigerator until cold, at least 1 hour. Serve with whipped cream or ice cream and additional toasted coconut, if desired. Makes 8 servings.

BOB’S RED MILL E-BOOK | HOMEMADE FOR THE HOLIDAYS WITH BOB’S

Mama’sMaple Orange Biscuits

Made with cream cheese and butter, these citrus-sweet biscuits are evenmore tender than traditional biscuits. Submitted by Cortnie P., who shared: “Growing up, my mother and us girls would frequent a local tea room for a special girl’s day. They had the most amazing orange rolls I’ve ever had. When I grewup andmoved away, I realized I missed that shared experience to have withmy daughter. I went into the kitchen and experimented until I came upwith a recipe that combinedmy orange love withmy daughter’s love for maple that was a little easier and quicker than rolls.”

INGREDIENTS BISCUITS 2 cups Bob’s RedMill ®

1 ⁄ 3 cup unsalted Butter, chilled and cut into cubes 2 ⁄ 3 cup Buttermilk 2 Tbsp Maple Syrup 1 ⁄ 2 cup Dried Cranberries

ORANGE MAPLE ICING 2 Tbsp unsalted Butter, melted 1 1 ⁄ 2 cups Powdered Sugar 2 Tbsp Fresh Orange Juice 2 Tbsp Maple Syrup

Organic Unbleached White All-Purpose Flour

2 Tbsp Sugar 1 3 ⁄ 4 tsp Baking Powder 1 ⁄ 2 tsp Baking Soda 1 ⁄ 2 tsp Kosher Salt 4 oz Cream Cheese, cubed

FILLING

4 Tbsp Sugar, divided Zest of 1 Orange, divided

INSTRUCTIONS • Preheat the oven to 425°F. Line a baking sheet with parchment paper. Combine flour, sugar, baking powder, baking soda and salt in a bowl. • With a pastry cutter or two forks, cut in creamcheese and butter until a coarsemeal is formed. Make awell in themiddle of themixture and add buttermilk andmaple syrup. Gentlymix together. Add in dried cranberries andmix until a shaggy dough forms. • Turn dough out onto a floured countertop and shape into a 5 x 8-inch rectangle, then sprinkle with 2 tablespoons sugar and half the grated orange zest. Fold the dough onto itself in thirds, like a letter, then roll out into a rectangle of the same size. Repeat the folding, sprinkling and rolling process one more time, finishing with an 8 x 8-inch square. • Cut out biscuits into 9 equal squares and arrange on the prepared baking sheet. Brush top of biscuits with buttermilk. Bake for 18–20 minutes or until golden brown. Remove from the oven and cool for 15 minutes. Whisk together the icing ingredients and spoon over cooled biscuits. Makes 9 large biscuits.

BOB’S RED MILL E-BOOK | HOMEMADE FOR THE HOLIDAYS WITH BOB’S

Mrs. Ely’s Brown Sugar Ice Box Cookies These simple slice-and-bake cookies are delicate, bite sized and flavored with brown sugar and coconut. Theywere sharedwith us by Edward S., who added, “Mrs. Ely was my great grandma. I don’t remember her, but she passed down the favorite recipe she made for all the kids in the neighborhood. Thenmy grandma used to make them for all her grand kids and neighborhood kids she babysat in the ‘70s and ‘80s. The kids would line up outside the back door!”

INGREDIENTS 1 ⁄ 2 cup unsalted Butter 2 cups Brown Sugar 2 Eggs, beaten 2 Tbsp Milk 1 tsp Vanilla Extract

3 cups Bob’s Red Mill ® Organic

1 tsp Cream of Tartar 1 ⁄ 2 tsp Kosher Salt 1 1 ⁄ 4 cups Bob’s Red Mill ® Shredded Coconut , divided

UnbleachedWhite All-Purpose Flour

1 tsp Baking Soda

INSTRUCTIONS • In a stand mixer with the paddle attachment, cream together the butter, brown sugar, eggs, milk and vanilla extract until smooth. • Sift in flour, baking soda, cream of tartar and kosher salt. Mix until just combined. Add 1 cup shredded coconut and mix until a soft dough forms. • Turn dough out onto a large sheet of parchment or waxed paper, lightly floured to prevent sticking. Divide dough into three even portions, shaping each into a solid 10-inch log. Wrap in parchment or waxed paper and chill at least 2 hours, or up to 2 days. Repeat with two remaining portions of dough. • To bake, preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside. Slice the cookies 1 ⁄ 4 -inch thick. Space on the prepared baking sheet, about 2 inches apart. Sprinkle cookie tops with remaining 1 ⁄ 4 cup shredded coconut. Bake until the centers are set and the edges are just beginning to color, 8–9 minutes. Let cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely before decorating, or enjoy as is. Repeat with remaining cookie dough. Makes 55–60 bite-sized cookies.

BOB’S RED MILL E-BOOK | HOMEMADE FOR THE HOLIDAYS WITH BOB’S

Sesame Seed Cookies These delightful holiday cookies were submitted byMadeline L., who said, “This is an Italian recipe that mymom (90 years old) has made for as long as I can remember. My grandmother used tomake them, too. It is special tome because she mostlymade themaround the Christmas holidays.” INGREDIENTS 2 cups Bob’s Red Mill ® Organic UnbleachedWhite All-Purpose Flour 1 ⁄ 2 tsp Baking Powder 1 ⁄ 2 cup Vegetable Shortening or unsalted Butter, room temperature 1 cup Sugar 1 Egg 1 tsp Vanilla Extract or Anise Oil 1 ⁄ 4 cup Milk 1 cup Bob’s Red Mill ® White Hulled Sesame Seeds INSTRUCTIONS • Preheat the oven to 400°F and line a baking sheet with parchment paper. • Whisk or sift together the flour and baking powder. • In a separate bowl, cream together the shortening or butter, sugar, egg and vanilla until lightened in color. Alternately add in the milk and flour mixture to make a cookie dough. Wrap and chill the dough in the refrigerator for at least 1 hour. • Portion the dough using a 1 tablespoon scoop. Roll each cookie into a baton shape, approximately 1 x 2-inches. Roll in sesame seeds and arrange on the prepared baking sheet. • Bake the cookies for 9–10 minutes. Cool on the baking sheet for 5 minutes before removing to a rack to cool completely. Makes 2–3 dozen cookies.

BOB’S RED MILL E-BOOK | HOMEMADE FOR THE HOLIDAYS WITH BOB’S

Sour CreamCookies These simple and delicious cookies were shared by Julie R., who said, “This recipe is meaningful tomy family for several reasons. It’s been handed down frommy great grandma tomy grandma tomymomand now tome. It’s a Christmas staple for us.”We included a sweet frosting recipe, optional, below!

INGREDIENTS COOKIES 1 1 ⁄ 2 cups Sugar

SUGAR COOKIE FROSTING (OPTIONAL) 4 cups Powdered Sugar

3 ⁄ 4 cup Shortening 1 cup Sour Cream 2 Eggs 2 tsp Vanilla Extract 3 cups Bob’s Red Mill ® Unbleached White All-Purpose Flour 2 tsp Baking Powder 1 tsp Baking Soda

1 ⁄ 2 cup Butter, soft, or Shortening 1 ⁄ 4 cup Milk or Non-Dairy Milk, plus additional if needed 1 ⁄ 2 tsp Vanilla Extract 1 ⁄ 2 tsp Almond Extract (optional) Sparkling Sugar, for sprinkling

INSTRUCTIONS COOKIES • Preheat oven to 350°F. Line a baking sheet with parchment paper. • In a large bowl, beat sugar and shortening until creamy and smooth. Add sour cream, eggs and vanilla extract and mix until smooth. Add flour, baking powder and baking soda and mix just until a soft dough forms. • Scoop about 1 tablespoon dough per cookie onto the prepared baking sheet, leaving 2 inches of space between each. Bake until the edges have just begun to color, 15–20 minutes. Let cool 10 minutes before removing from the baking sheet to a wire rack to cool completely. • Decorate with optional frosting and sparkling sugar. SUGAR COOKIE FROSTING • Place all ingredients except sparkling sugar in a bowl and mix until smooth. Adjust consistency with additional milk if needed. Use at room temperature; store chilled. Makes 48 cookies and 2 cups frosting

BOB’S RED MILL E-BOOK | HOMEMADE FOR THE HOLIDAYS WITH BOB’S

Gluten Free Oat Challah Rolls These fantastic challah rolls were shared by Suzanne G., who said, “I regularly make this for myself and my daughter, who are gluten sensitive. We have it on our Sabbath. I also share it with people in our community and sell it at cost by the dozen.”

INGREDIENTS 1 1 ⁄ 2 Tbsp Active Dry Yeast 1 1 ⁄ 2 cups warmWater 2 Tbsp Sugar 2 ⁄ 3 cup Oil 3 Eggs 4 cups Bob’s Red Mill ® Gluten Free Oat Flour 1 ⁄ 2 cup Sugar 1 Tbsp Bob’s Red Mill ® Xanthan Gum 1 ⁄ 2 tsp Salt INSTRUCTIONS

• Spray a muffin pan with non-stick spray. In a mixing bowl, mix yeast, water and 2 tablespoons sugar together and let sit for five minutes. Add the remaining ingredients and mix until combined, then cover and let sit for 30 minutes. • Preheat oven to 350°F. Using a 1 ⁄ 4 cup scoop, portion dough into prepared pan and bake for 30 minutes, until lightly browned. Makes 22 rolls.

BOB’S RED MILL E-BOOK | HOMEMADE FOR THE HOLIDAYS WITH BOB’S

Homemade Cheese Crackers Proclaimed “ridiculously tasty” by our Bob’s Red Mill tester, these zesty, cheesy crackers were shared by Renee S., who said, “Our family loves cheese crackers. We now love making our own!” INGREDIENTS 2 cups shredded Cheddar Cheese 4 Tbsp salted Butter, softened 1 cup Bob’s Red Mill ® Organic UnbleachedWhite All-Purpose Flour 1 ⁄ 2 tsp Garlic Salt 3 Tbsp coldWater INSTRUCTIONS • In a bowl of a stand mixer fitted with a paddle attachment, combine shredded cheese, butter, flour and garlic salt. Mix on high until combined. • With the mixer running, add cold water 1 tablespoon at a time. Refrain from adding more water, though the dough will look dry. Continue to mix on medium for an additional minute. The dough will come together and clear the sides of the bowl. • Form the dough into two discs, wrap in plastic and chill in the refrigerator for 1 hour. While the dough is chilling, preheat the oven to 375°F. • Remove dough from the refrigerator and roll it out to 1 ⁄ 4 – 1 ⁄ 8 -inch thick on top of a piece of parchment paper. Lift the parchment paper and transfer the dough to a baking sheet. Cut dough into 1 inch squares. Repeat with the second disc of dough. • Bake for 12–15 minutes, rotating halfway through. Crackers will separate and darken slightly in color. Leave crackers to cool on the baking sheet; they will crisp as they cool. Serve immediately or store in an airtight container. Makes 3 cups of crackers.

BOB’S RED MILL E-BOOK | HOMEMADE FOR THE HOLIDAYS WITH BOB’S

Lefse

These Norwegian potato flatbreads can be made with leftover mashed potatoes and are traditionally eaten rolled up with butter, cinnamon and sugar. Submitted by Anne W., who shared, “‘It’s all about the flour,’ my Norwegian Gramma Anderson used to say. Adding too much flour made it chewy. Too little made it impossible to roll into thin pancake-like discs. She knew from the touch of the dough she mixed with her hands just the right amount of flour to add.”

INGREDIENTS MASHED POTATOES 5 large Potatoes 1 ⁄ 2 cup Milk or Cream 3 Tbsp Butter 1 tsp Salt

LEFSE 1 ⁄ 2 cup Bob’s Red Mill ® Unbleached White All-Purpose Flour for each cup of mashed potatoes

FOR SERVING Butter, Cinnamon and Sugar

INSTRUCTIONS • Peel potatoes, then place in a large saucepan, cover with water and bring to a boil over high heat. Turn heat to low and simmer until potatoes are soft, then drain. Mash very fine and add milk or cream, butter and salt. Beat until light, ensuring there are no lumps, and let cool. • Add 1 ⁄ 2 cup flour for each cup of mashed potatoes and roll into a ball of dough, kneading until smooth. Form into a long roll and slice in pieces about the size of a large egg. Roll each piece into a thin circle on a floured board. • Heat an ungreased pancake griddle or cast iron pan over medium heat and cook each lefse until lightly browned, flipping a few times to avoid scorching. Stack baked lefse between sheets of wax paper to keep from drying out. Wipe griddle between batches so the flour doesn’t smoke. • Serve rolled up with butter, cinnamon and sugar, or store in an airtight container in the refrigerator. Makes about 30 lefse.

BOB’S RED MILL E-BOOK | HOMEMADE FOR THE HOLIDAYS WITH BOB’S

Limpa Rye Bread This delicious orange-scented rye breadwas shared by Nancy B., who said, “My motherwas Swedish, froma small town inNewYork, which had a large Swedish population. My aunt’s in-laws ‘adopted’ us also, and every year for Christmas, [we] all got together for the Swedish smorgasbord.We grewup loving the Swedish food, andwhen I grewup, I learned to bakemy favorite, Swedish LimpaRye Bread.”

INGREDIENTS 1 1 ⁄ 4 cups warmWater 2 Tbsp Molasses 2 1 ⁄ 4 tsp Active Dry Yeast 2 1 ⁄ 2 cups Bob’s Red Mill ® Unbleached White All-Purpose Flour , plus additional as needed

1 1 ⁄ 4 cups Bob’s Red Mill ®

Organic Dark Rye Flour

1 ⁄ 4 cup Brown Sugar 2 Tbsp Orange Zest

(from about 2 oranges)

1 1 ⁄ 2 tsp Kosher Salt 2 Tbsp Butter, room temperature

INSTRUCTIONS • Place warmwater and molasses in a large mixing bowl. Sprinkle yeast over the water and let sit for 5 minutes while the yeast activates. • Add wheat and rye flours, brown sugar, orange zest and salt to the yeast mixture and mix until a shaggy dough forms. Add butter and continue to mix until the dough pulls away from the side of the bowl. Turn dough out onto a lightly floured counter and knead for about 10 minutes, or until you can stretch a small portion of the dough into a thin membrane (this is called the “window pane test”). Add more wheat flour as needed if dough is too sticky. If you are using an electric mixer, knead for 4 minutes on medium speed with the dough hook attachment. • Place dough in a clean, oiled bowl, cover and allow to rise until doubled in size, about 1 hour. Punch down the dough, cover and let rise another 30 minutes. Preheat oven to 350°F and lightly oil a 9 x 5-inch loaf pan. • Place dough on a lightly floured counter and shape into a loaf. Place loaf in the prepared pan, cover and let rise for 30–45 minutes, or until the dough crowns nicely above the pan and gives with a gentle press of the fingers, leaving a faint indentation. • Bake for 50–60 minutes until golden-brown and hollow sounding when tapped. The internal temperature should be between 180–200°F. Cool on a wire rack. BREAD MACHINE • Add the ingredients to the bread pan following manufacturer’s instructions. Bake on machine’s basic wheat bread setting. Check dough before final rise and, if necessary, adjust its placement in the pan for level height during baking. Makes one 9 x 5-inch loaf or one 1 1 ⁄ 2 lb machine loaf.

BOB’S RED MILL E-BOOK | HOMEMADE FOR THE HOLIDAYS WITH BOB’S

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