Jekyll2022-05-09T07:22:43+00:00https://cthoyt.com/recipes/feed.xmlHoyt Family RecipesRecipes from our Armenian, German, British, Scottish, and American heritage
Rose Burgers2022-05-07T08:00:00+00:002022-05-07T08:00:00+00:00https://cthoyt.com/recipes/barbecue/2022/05/07/nama-burgers<p>The recipe for Rose burgers comes from my armenian great-grandmother,
Rose Solokian, who escaped the Armenian genocide in the early 1900’s and
found her way to USA. We also more commonly call these Nama burgers because
nama is what our family traditionally calls our grandmother, though I’m not
quite sure if this was a regional word for the Solokians or if it slipped into
our family vernacular because of the travels of our Armenian ancestors.</p>
<div style="overflow: hidden; display: flex; justify-content:space-around;">
<img alt="Mixing" src="/recipes/img/nama-burgers/prep.jpeg" style="max-height: 300px;" />
<img alt="Patties" src="/recipes/img/nama-burgers/constructed.jpeg" style="max-height: 300px;" />
<img alt="Patties" src="/recipes/img/nama-burgers/cooking.jpeg" style="max-height: 300px;" />
</div>
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<h2 id="ingredients">Ingredients</h2>
<ul>
<li>1 lb (~500g) 90% lean ground beef</li>
<li>1 lb (~500g) 85% lean ground beef</li>
<li>6 oz tomato paste (or 200g Tomatenmark)</li>
<li>2 bunches parsley</li>
<li>5 large cloves garlic</li>
<li>½ tsp allspice</li>
<li>Salt and pepper to taste</li>
</ul>
<p>Can be doubled as necessary. Meat can be substituted with a vegan soy-based
meat alternative, and still tastes great!</p>
<h2 id="instructions">Instructions</h2>
<ol>
<li>Mix together.</li>
<li>Make patties and keep in the refrigerator until ready to cook.</li>
<li>Only turn once on the grill.</li>
</ol>The recipe for Rose burgers comes from my armenian great-grandmother, Rose Solokian, who escaped the Armenian genocide in the early 1900’s and found her way to USA. We also more commonly call these Nama burgers because nama is what our family traditionally calls our grandmother, though I’m not quite sure if this was a regional word for the Solokians or if it slipped into our family vernacular because of the travels of our Armenian ancestors.Eggnog Cheesecake2021-12-24T08:00:00+00:002021-12-24T08:00:00+00:00https://cthoyt.com/recipes/dessert/pie/2021/12/24/eggnog-cheesecake<p>The eggnog cheesecake is a typical Christmas dessert in our family.</p>
<div style="overflow: hidden; display: flex; justify-content:space-around;">
<img alt="The eggnog cheesecake mixing bowl" src="/recipes/img/eggnog-cheesecake/mixing.jpeg" style="max-height: 300px;" />
<img alt="The eggnog cheeseake in the oven" src="/recipes/img/eggnog-cheesecake/baking.jpeg" style="max-height: 300px;" />
</div>
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<h2 id="ingredients">Ingredients</h2>
<ul>
<li>5 tbsp butter, melted</li>
<li>1 ¼ cups finely crushed graham crackers</li>
<li>⅓ cup granulated sugar</li>
<li>¼ tsp ground cinnamon</li>
<li>Dash of kosher or sea salt (or normal salt)</li>
<li>3 8 oz packages cream cheese, softened</li>
<li>1 cup granulated sugar</li>
<li>4 eggs lightly beaten</li>
<li>1 cup eggnog</li>
<li>1 tbsp vanilla</li>
<li>1 tbsp bourbon</li>
<li>1 tbsp dark rum</li>
<li>1 tbsp brandy</li>
</ul>
<h2 id="instructions">Instructions</h2>
<p>Crust</p>
<ol>
<li>Heat oven to 375℉.</li>
<li>Butter a 9- or 10- inch springform or pie pan with 1 tbsp of the butter; set aside.</li>
<li>Crush graham crackers.</li>
<li>Add ⅓ cup sugar, cinnamon, and salt.</li>
<li>Add remaining 4 tbsp of butter, melted.</li>
<li>Press crumb mixture on bottom and up sides of pan.</li>
<li>Bake 10-12 minutes or until crisp and lightly browned. Let cool.</li>
</ol>
<p>Filling</p>
<ol>
<li>Cool oven to 375℉.</li>
<li>Beat cream cheese until smooth.</li>
<li>Add 1 cup sugar until combined.</li>
<li>Add eggs. Beat until creamy, scraping down sides as needed.</li>
<li>Add eggnog, vanilla, rum, brandy, and bourbon, then beat until combined.</li>
<li>Pour filling into baked crust.</li>
<li>Bake 45 minutes or until sides are slightly puffed (center will be soft).</li>
<li>Turn off oven and leave door ajar to cool.</li>
<li>Let cheesecake stand for 1 hour in over.</li>
<li>Remove cheesecake from oven and cool for 1.5 hours, then chill in refrigerator 6 hours or overnight.</li>
</ol>
<h2 id="provenance">Provenance</h2>
<p>This recipe is from a magazine!</p>The eggnog cheesecake is a typical Christmas dessert in our family.Pumpkin Pie2021-12-24T08:00:00+00:002021-12-24T08:00:00+00:00https://cthoyt.com/recipes/dessert/pie/2021/12/24/pumpkin-pie<p>The pumpkin pie is a favorite holiday dessert for Thanksgiving and Christmas.</p>
<div style="overflow: hidden; display: flex; justify-content:space-around;">
<img alt="The finished product" src="/recipes/img/pumpkin-pie/done.jpeg" style="max-height: 300px;" />
<img alt="After eating some" src="/recipes/img/pumpkin-pie/eaten.jpeg" style="max-height: 300px;" />
</div>
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<h2 id="ingredients">Ingredients</h2>
<ul>
<li>1 can pumpkin pie mix</li>
<li>1 tablespoon cornstarch</li>
<li>1/2 teaspoon cinnamon</li>
<li>1/2 teaspoon ginger</li>
<li>1/2 teaspoon nutmeg</li>
<li>1/2 teaspoon salt</li>
<li>1 1/2 tablespoon melted butter</li>
<li>1 1/2 milk OR 12 oz. evaporated molk</li>
<li>1 cup sugar</li>
<li>1/8 cup molasses</li>
<li>2 eggs (beaten)</li>
<li>premade pie crust</li>
</ul>
<h2 id="instructions">Instructions</h2>
<ol>
<li>Preheat oven to 450℉</li>
<li>Sift sugar, cornstarch, salt, cinnamon, ginger, and nutmeg together.</li>
<li>Mix in the pumpkin mx</li>
<li>Add eggs, beaten, melted butter, mlasses, and milk.</li>
<li>Line a 9-inch pie dish with the pie crust and pour in contents</li>
<li>Bake at 450℉ for 15 minutes then reduce temperature to 350℉ and continue to
bake for 50 minutes.</li>
</ol>
<h2 id="provenance">Provenance</h2>
<p>This recipe is from the pumpkin puree can!</p>The pumpkin pie is a favorite holiday dessert for Thanksgiving and Christmas.Bacon Cheddar Dip2021-12-23T08:00:00+00:002021-12-23T08:00:00+00:00https://cthoyt.com/recipes/dip/2021/12/23/bacon-cheddar-dip<p>The bacon cheddar dip is a recipe from our cousin’s mother-in-law from the early
00’s that we just got around to making for the first time in 2021. It was great
with Fritos and Tostitos.</p>
<div style="overflow: hidden; display: flex; justify-content:space-around;">
<img alt="Before Mixing" src="/recipes/img/bacon-cheddar-dip/unmixed.jpg" style="max-height: 300px;" />
<img alt="Before Mixing" src="/recipes/img/bacon-cheddar-dip/baking.jpg" style="max-height: 300px;" />
</div>
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<h2 id="ingredients">Ingredients</h2>
<ul>
<li>1 lb bacon</li>
<li>2 medium white onions</li>
<li>8 oz. canned green chilies</li>
<li>2 big jalapeño peppers</li>
<li>1 28 oz. can whole peeled tomatoes (crushed)</li>
<li>1 lb shredded cheddar cheese</li>
<li>Scallions (optional)</li>
</ul>
<h2 id="instructions">Instructions</h2>
<ol>
<li>Chop bacon and cook to lightly crispy (keep the bacon grease)</li>
<li>Finely dice onions and sautée in 1 spoonful of bacon grease</li>
<li>After onions are translucent, add in the jalapeños and continue until they’re soft</li>
<li>Strain the chilies (use a paper towel to get rest of the moisture out)</li>
<li>Combine onions, jalapeños, chilies, cheese, most of the bacon, and most of the tomato (don’t overdo it otherwise it will be too wet)</li>
<li>Bake at 350℉ until it’s bubbling (or until you know it to be done in your heart)</li>
<li>Garnish with remaining bacon and scallions</li>
</ol>
<h2 id="provenance">Provenance</h2>
<p>This recipe is from Lynn Kudish (our cousin’s wife’s mom).</p>The bacon cheddar dip is a recipe from our cousin’s mother-in-law from the early 00’s that we just got around to making for the first time in 2021. It was great with Fritos and Tostitos.Thumbprint Cookies2021-12-20T08:00:00+00:002021-12-20T08:00:00+00:00https://cthoyt.com/recipes/dessert/2021/12/20/thumbprint-cookies<div style="overflow: hidden; display: flex; justify-content:space-around;">
<img alt="In the pan" src="/recipes/img/thumbprint-cookies/pan.jpeg" style="max-height: 300px;" />
<img alt="The display" src="/recipes/img/thumbprint-cookies/done.jpeg" style="max-height: 300px;" />
</div>
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<h2 id="ingredients">Ingredients</h2>
<ul>
<li>2 ½ cups flour</li>
<li>1 tsp salt</li>
<li>2 sticks (½ lb) unsalted butter, softened</li>
<li>1 cup sugar</li>
<li>1 large egg</li>
<li>1 tsp pure vanilla extract</li>
<li>About 6 tbsp of preferred jam/preserves (or however much you like)</li>
</ul>
<h2 id="instructions">Instructions</h2>
<ol>
<li>Preheat oven to 350℉ with rack in middle.</li>
<li>Make dough: Whisk together flour and salt.</li>
<li>Beat butter and sugar with an electric mixer until very pale and fluffy,
about 4 minutes, then beat in egg and vanilla.</li>
<li>At low speed, mix in flour mixture in 3 batches, just until a dough forms.</li>
<li>Divide dough in half and form each piece into a 6-in disc, then chill wrapped
in plastic wrap until firm, about 1 hour.</li>
<li>Line 2 large baking sheets with parchment paper. Roll dough into balls and
flatten slightly to 1 inch wide and about ½ an inch thick.</li>
<li>Roll each ball in more granulated sugar.</li>
<li>Make an indentation in the center of each cookie.</li>
<li>Fill indentations with jam (or chocolate if you like).</li>
<li>Bake until golden brown on edges, about 15-20 minutes.</li>
<li>Cool on baking sheets for 5 minutes, then transfer to racks to cool
completely.</li>
</ol>
<h2 id="provenance">Provenance</h2>
<p>Mom said she adapted this from a recipe in a magazine, so long ago we can’t
figure out where.</p>Devil Dogs2021-12-12T08:00:00+00:002021-12-12T08:00:00+00:00https://cthoyt.com/recipes/dessert/2021/12/12/devil-dogs<div style="overflow: hidden; display: flex; justify-content:space-around;">
<img alt="The mix" src="/recipes/img/devil-dogs/mix.jpeg" style="max-height: 300px; display: inline-block;" />
<img alt="The display" src="/recipes/img/devil-dogs/done.jpeg" style="max-height: 300px; display: inline-block;" />
</div>
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<h2 id="ingredients">Ingredients</h2>
<ul>
<li>½ cup margarine/butter</li>
<li>1 cup sugar</li>
<li>1 egg</li>
<li>1 cup milk</li>
<li>1 tsp vanilla</li>
<li>2 ½ cups flour</li>
<li>1 ½ tsp baking soda</li>
<li>½ tsp baking powder</li>
<li>½ cup cocoa powder</li>
<li>½ cup crisco (vegetable shortening)</li>
<li>1 cup confectioners sugar</li>
<li>1 cup marshmallow fluff</li>
<li>1 tsp vanilla</li>
<li>1 tbsp milk</li>
</ul>
<h2 id="instructions">Instructions</h2>
<p>Preheat oven to 350℉.</p>
<p>Cookie:</p>
<ol>
<li>Cream together butter and sugar.</li>
<li>Then add egg, 1 cup milk, and 1 tsp vanilla.</li>
<li>Sift/blend together flour, baking soda, baking powder, and cocoa, and add to above.</li>
<li>Drop by rounded tbsp onto ungreased cookie sheets (parchment paper optional).</li>
<li>Bake 7-8 minutes. Remove immediately onto cooling rack (or open/cut paper bags).</li>
</ol>
<p>Filling:</p>
<ol>
<li>Combine crisco, confectioners sugar, and marshmallow fluff.</li>
<li>Mix 1 tsp vanilla with 1 tbsp milk and add to filling.</li>
<li>When cool, make sandwiches.</li>
</ol>
<h2 id="provenance">Provenance</h2>
<p>Courtesy of fellow soccer mom Antoinette Idarola</p>Lemon Loaf2021-12-12T08:00:00+00:002021-12-12T08:00:00+00:00https://cthoyt.com/recipes/camera/dessert/2021/12/12/lemon-loaf<h2 id="ingredients">Ingredients</h2>
<ul>
<li>½ cup butter</li>
<li>1 cup sugar</li>
<li>3 eggs</li>
<li>4 tsp pure lemon extract</li>
<li>2 ¼ cup flour</li>
<li>3 tsp baking powder</li>
<li>¼ cup milk</li>
<li>2 ½ to 3 cups confectioner’s sugar</li>
<li>Milk (enough to make glaze slightly thicker than pourable)</li>
<li>Food coloring (optional)</li>
</ul>
<h2 id="instructions">Instructions</h2>
<p>Loaf:</p>
<ol>
<li>Cream sugar and butter, add eggs and extract; beat well.</li>
<li>Sift flour and baking powder, adding to egg mixture alternately with milk.</li>
<li>Use large spoon to form four narrow loaves (2 per cookie sheet, lined with parchment paper).</li>
<li>Bake at 350℉ approximately 20 minutes. Do not let the edges brown.</li>
<li>Cool completely on wire racks.</li>
<li>Place loaves on wax paper.</li>
<li>Pour glaze over each loaf, covering completely.</li>
<li>Let air dry. Cut into strips.</li>
</ol>
<p>Glaze:</p>
<ol>
<li>Combine 2 ½ - 3 cups confectioner sugar, milk, and food coloring (optional).</li>
<li>Stir thoroughly and pour over loaves.</li>
</ol>
<h2 id="provenance">Provenance</h2>
<p>Courtesy of our neighbor Debbie Camera</p>IngredientsBoozy Bourbon Balls2021-12-11T08:00:00+00:002021-12-11T08:00:00+00:00https://cthoyt.com/recipes/tapley/2021/12/11/boozy-bourbon-balls<p>Boozy bourbon balls are a chocolaty, alcoholic wafer ball that’s delicious
when it’s stale (Mom says “gets better with age”).</p>
<div style="overflow: hidden; display: flex; justify-content:space-around;">
<img alt="The mix" src="/recipes/img/boozy-bourbon-balls/mix.jpg" style="max-height: 300px; display: inline-block;" />
<img alt="Preparation" src="/recipes/img/boozy-bourbon-balls/preparation.jpeg" style="max-height: 300px; display: inline-block;" />
<img alt="The display" src="/recipes/img/boozy-bourbon-balls/done.jpg" style="max-height: 300px; display: inline-block;" />
</div>
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<h2 id="ingredients">Ingredients</h2>
<ul>
<li>1 6 oz package semi-sweet chocolate chips</li>
<li>½ cup sugar</li>
<li>½ cup Bourbon</li>
<li>3 tbsp light corn syrup</li>
<li>2 ½ cup vanilla wafers, finely crushed</li>
<li>1 cup finely chopped walnuts (can substitute walnuts for another cup of wafers)</li>
</ul>
<h2 id="instructions">Instructions</h2>
<ol>
<li>Melt chocolate in a double boiler over hot, not boiling, water.</li>
<li>Remove pan from stove and stir in sugar and corn syrup.</li>
<li>Blend in bourbon.</li>
<li>Combine crushed vanilla wafers and walnuts in bowl, add to chocolate mixture.</li>
<li>Wait 15 minutes for the mixture to cool</li>
<li>Coat your hands in sugar before rolling</li>
<li>Form into 1 inch balls and roll in confectioners sugar.</li>
<li>Let ripen in a container covered with plastic wrap for at least several days.</li>
<li>Makes about 4 ½ dozen.</li>
<li>Wait 10 days before eating for the balls to form and dry out</li>
</ol>
<h2 id="provenance">Provenance</h2>
<p>Dad told us that this recipe comes from our grandmother, Elizabeth Anne Tapley Hoyt</p>Boozy bourbon balls are a chocolaty, alcoholic wafer ball that’s delicious when it’s stale (Mom says “gets better with age”).Tapley Christmas Candies2021-12-11T08:00:00+00:002021-12-11T08:00:00+00:00https://cthoyt.com/recipes/tapley/gluten-free/2021/12/11/tapley-christmas-candies<p>A chocolate-covered cherry gooey candy.</p>
<div style="overflow: hidden; display: flex; justify-content:space-around;">
<img alt="Melting the chocolate" src="/recipes/img/tapley-christmas-candies/chocolate.jpeg" style="max-height: 300px; display: inline-block;" />
<img alt="Preparation" src="/recipes/img/tapley-christmas-candies/preparation.jpeg" style="max-height: 300px; display: inline-block;" />
<img alt="The display" src="/recipes/img/tapley-christmas-candies/done.jpeg" style="max-height: 300px; display: inline-block;" />
</div>
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<h2 id="ingredients">Ingredients</h2>
<ul>
<li>1 stick butter (½ cup)</li>
<li>1 pound of powdered sugar</li>
<li>1 cup chopped walnuts (optional)</li>
<li>½ cup maraschino cherries</li>
<li>¾ tsp vanilla</li>
<li>Bitter chocolate (at least 6 oz)</li>
</ul>
<h2 id="instructions">Instructions</h2>
<ol>
<li>Cream butter and powdered sugar.</li>
<li>Add nuts, cherries, and vanilla.</li>
<li>Make into balls.</li>
<li>Roll in powdered sugar.</li>
<li>Keep in refrigerator or freezer.</li>
<li>In a double broiler (or just in a pan), melt 12 squares of bitter chocolate.</li>
<li>Place a piece of wax paper on a cookie tray.</li>
<li>Drop balls into chocolate, just enough to cover.</li>
<li>Place on cookie tray.</li>
<li>Refrigerate. Makes 3 pints.</li>
</ol>
<h2 id="provenance">Provenance</h2>
<p>Courtesy of our grunkle George Tapley</p>A chocolate-covered cherry gooey candy.