My favorite recipes

Whitman County

Christmas Favorites

The standing rib roast is a holiday favorite. A true prime rib is made from a USDA Prime grade cut of meat. Ask your local butcher for assistance in determining the size you need.

Whitman County cooks are well-known for their cooking skills far beyond the county borders, and they use or develop great recipes while here or far away.

This selection of favorites comes from people who know great food when they taste it or cook it! Prime rib is a Christmas favorite for many families, and included are two variations that families of the cooks relish.

Included are recipes for sides, rolls, desserts, and beverages.

Happy feasting! Recipes: Perfect Prime Rib Every time Sharon Cluckey Hall, Colfax Prime rib roast with or without bone (any size) or bottom round center cut Preheat oven to 550 degrees F. Make a rub of salt, pepper, and garlic powder and apply to meat.

Place meat in a shallow roasting pan fat side up.

Roast at 550 degrees for 5 minutes per pound for RARE, or 6 minutes per pound for MEDIUM, or 7 minutes per pound for WELL DONE. Turn off oven at the end of cooking time and DO NOT OPEN OVEN DOOR FOR TWO HOURS. At the end of the 2 hours, remove meat from the oven to slice; it comes out perfect every time.

This method works the same with any roast beef.

The next time you want an easy hands-off, tender and juicy roast, try this recipe.

You won’t be disappointed.

Standing Rib Roast Allison Rockwell Tucker, Endicott, now of Mundford, UK 1 standing rib roast, boned, with bones tied on (can use bone-in if you are a skilled carver) 1/2 cup each of fresh rosemary and thyme 3 peeled garlic cloves 1 cup Dijon mustard Preheat oven to 500 degrees F. In a food chopper, chop together rosemary, thyme, and garlic.

Chop till fine, but not mushy.

Stir into 1 cup of Dijon mustard.

Pat the mustard mixture all over the roast.

Stand roast on a rack, fat side up, in a roasting pan.

Place in 500 degree oven for 20 to 30 minutes.

Reduce heat to 350 degrees F. Roast until meat registers 120-130 degrees on a meat thermometer, or to your desired doneness.

Remove roast to a platter or tray and tent with foil.

While it rests, make gravy with drippings, which will be flavored with herbs and garlic.

Slice roast, serve, with a favorite mashed potato dish (we like garlic mashed potatoes) and enjoy.

Crock Pot Creamed Corn Raylene Lawrence, Colfax Prep time: 5 mins Cook time: 3 hours Total time: 3 hours 5 mins 1 bag frozen corn 1 can cream style corn ¼ cup butter ½ cup cream (or milk) ½ - 1 cube cream cheese 1 teaspoon salt 1 teaspoon fresh ground pepper (or more to taste) Dump all ingredients in the crock pot.

Stir.

Cook on low 3-4 hours.

Cauliflower with Cheese Sauce Christine Kackman, Spokane This is similar to the dish made by Molly Bafus that the Hardy family in Endicott loved.

1 large head cauliflower 1-1/2 teaspoons salt 3 tablespoons butter 3 tablespoons all-purpose flour 1/2 teaspoon dried thyme 1-1/2 cups milk 1-1/2 cups (6 ounces) shredded cheddar cheese Paprika Minced fresh parsley In a large saucepan, bring 1 inch of water, cauliflower and salt to a boil.

Reduce heat; cover and cook for 5-15 minutes or until cauliflower is crisp-tender.

Meanwhile, in a small saucepan, melt butter; stir in flour and thyme until blended.

Gradually add milk.

Bring to a boil; cook and stir for 2 minutes or until thickened.

Reduce heat; add cheese, stirring until melted.

Drain and pat cauliflower dry; place on a serving platter.

Top with cheese sauce; sprinkle with paprika and parsley.

Cut into wedges.

Yield: 6 servings.

Sara Sue Cochran’s Berry Cheese Pretzel Salad Thanks to Karen Hinnenkamp, Colfax Pretzel crust: 2 cups crushed pretzels 3/4 cup melted butter/margarine 2 Tablespoons sugar Combine ingredients and press into a 9 x 13-inch pan.

Bake at 375 degrees F for 10 minutes.

Cool.

Cheese layer: 1 8-ounce package cream cheese, softened 3/4 cup powdered sugar 1/2 cup cold milk 1 teaspoon vanilla 1 envelop dessert topping mix (Dream Whip) Blend cream cheese and sugar.

In small mixer bowl combine milk, vanilla and dessert topping mix; beat with mixer until mixture stands in peaks.

Fold into cream cheese mixture.

Spoon into pretzel crust; refrigerate until set.

Jello Mixture: 1 6-ounce package strawberry gelatin 2 cups boiling water 2 10-ounce packages frozen strawberries or raspberries Dissolve gelatin in boiling water, add frozen strawberries, stirring until thawed and partially set.

Spoon over cheese layer.

Refrigerate until set.

Cut into squares to serve.

Whole Wheat Dinner Rolls Kelli Myers Collins, Colfax, now of Issaquah Recipe adapted from An Oregon Cottage 2 Tablespoons dry yeast 1/2 cup warm water 1/2 cup butter, softened 1/4 cup honey 3 eggs 1 cup buttermilk or milk 4 1/2 to 5 cups Joseph's Grainery Hard Red Whole Wheat Bread Flour 1 1/2 teaspoons salt Dissolve the yeast in the warm water.

Set aside.

Cream the butter and honey in the bowl of a stand mixer with the paddle attachment.

Add the eggs and mix, scraping the sides.

Add the milk and yeast mixture.

Add 4-1/2 cups of flour and the salt, mixing until combined.

Change to dough hook and knead for 2-3 minutes only, just until no longer tacky, adding a tablespoon or two of flour, if needed.

Let sit in bowl, covered, to rise for one hour.

Turn out onto a floured surface and knead a couple of times, then let rest 3 minutes.

Divide into 24 equal pieces, shaping each into a ball and placing in a buttered 13×9-inch baking dish with the pieces touching.

Let rise, covered for 1 hour.

Preheat oven to 350 degrees.

Bake for 20-25 minutes until golden brown.

Marcia’s Peanut Butter Pie Marcia Hart Wasem, Colfax, now of Clarkston Mix together in a bowl: 3 cups sifted confectioners’ sugar 1-½ 8-ounce packages of Philly Cream cheese 1-½ cup peanut butter 16 ounces Cool Whip Use Graham cracker, Oreo (for a chocolate flavor), or regular crust.

Pour mixture in crust and put in fridge to set.

Makes two 8” pies or cut everything by a third to make one large pie.

Fantasy Fudge Debbie Biagi, Colfax 3/4 cup (1-1/2 sticks) butter soft. 3 cups sugar 1 can 5 ounces evaporated milk (2/3 cup) I package (8 squares) bakers semi - sweet baking chocolate Or 2 cups (1 - 12 oz. bag semi- sweet chocolate chips) 1 jar marshmallow cream 1 teaspoon vanilla 1 cup chopped walnuts Place sugar, butter, and milk in heavy 3-quart saucepan.

Bring to a boil, stirring constantly.

Boil 4 minutes over medium heat or till candy thermometer reads 234 degrees, stirring constantly to prevent scorching.

Remove from heat add stir in chocolate until melted.

Stir in marshmallow cream and vanilla.

Stir in nuts.

Pour into greased 13x9-inch pan.

Let set at room temperature 4 hours.

Cut into squares Approximately 3 pounds.

Microwave Fudge Dianne Appel, Colfax 1 pound powdered sugar 1/2 cup cocoa 1/2 cup chopped nuts 1/4 pound butter or margarine 1/2 cup milk 2 teaspoons vanilla Sift sugar and cocoa into large bowl.

Cut butter in chunks on top and add milk, DON’T STIR. Cook in microwave 2 minutes.

Stir until blended.

Cook 1 minute more.

Stir in vanilla and nuts.

Pour into 8-inch buttered dish.

Let set.

1/2 cup of peanut butter can be added with vanilla and nuts.

Date Balls Janet Truesdell Franklin, Buhl, ID, ambitious baker 1/2 cup butter or margarine 3/4 cup white sugar 1/2 pound cut-up dates 1 beaten egg 1 Tablespoon milk 1 teaspoon vanilla Mix all ingredients together in a saucepan, cook over medium.

Boil two minutes; then pour over 1/2 cup chopped nuts 3 cups rice krispies Cool.

Make into small balls and roll in coconut OR press into a 9 x 9-inch pan and press shredded coconut on top.

Cut into squares.

Caramel Macchiato Coffee Lisa Frei, Palouse 2 Tablespoons cream 1 Tablespoon caramel sauce (recipe follows) 1 cup strong coffee Whisk cream and caramel sauce together in coffee cup until thick.

Slowly pour coffee into your cup over the whipped cream and enjoy! Homemade Caramel Sauce 1 cup sugar 6 Tablespoons cold, unsalted butter 1/2 cup heavy whipping cream Over medium heat, in a medium saucepan, whisk sugar.

As it melts and turns deep brown continue to whisk.

As soon as the sugar begins to boil, stop stirring and turn stove to low until all the sugar is melted.

Carefully add butter, it will bubble up a lot, and whisk until it is fully incorporated.

Remove from heat and cool for 1 minute.

Slowly whisk in cream until smooth.

Allow to cool then pour in jar and store in refrigerator.

Hot Buttered Rum with Ice Cream Jalayna Watkins, Colfax 1 cup sugar 1 cup firmly packed brown sugar 1 cup butter 2 cups vanilla ice cream, softened Rum Boiling water Ground nutmeg to taste Cinnamon to taste Combine sugar, brown sugar, and butter in 2-quart saucepan.

Cook over low heat, stirring occasionally, until butter is melted.

Combine cooked mixture with ice cream in large mixing bowl.

Beat at medium speed, scraping bowl often, until smooth.

Store refrigerated up to 2 weeks or frozen up to 1 month, To serve: Fill each mug with 1/4 cup mixture, 1 ounce rum, and 3/4 cup boiling water.

Sprinkle with nutmeg and cinnamon and enjoy.

Do Ahead Coffee Cake for Christmas Morning Heather Hochsprung, Colfax, now of Moscow 2 cups flour 1 cup sugar 1 cup buttermilk 2/3 cup butter, softened 1/3 cup brown sugar 2 eggs 2 Tablespoons dry milk 1 Tablespoon cinnamon 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt Topping: 1/2 cup brown sugar 1/2 teaspoon nutmeg 1/2 cup chopped walnuts.

Grease and flour 9x13-inch baking pan.

Mix all cake ingredients.

Beat 4 minutes.

Place in pan.

Mix topping and sprinkle over cake.

Refrigerate overnight.

In morning, drizzle with 1/4 c.

melted butter.

Bake at 350 degrees F for 30 minutes.

Cool before serving.