Recipes from the Ferester Collection

By: Lovebeans Coffeehouse | Published 12/11/2020

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The holiday season is the perfect time to share and try new recipes. From special breakfast items to holiday cocktails, we’ve picked a few of our favorites from years past to share with you. We’ve included a champagne punch, a fun drink to share at your next holiday party…apricot strudel and cinnabons rolls, just as good for breakfast as they are dessert…and protein porridge, which can be prepared ahead of time, perfect for this busy season when breakfast needs to be easy to prepare and packed with protein. Enjoy!

Champagne Punch

3 bottles ginger ale

1 large can lemonade

1 pint peach brandy

2 bottles Champagne

The night before making the punch, freeze 1 bottle of ginger ale in a bowl. Mix lemonade, peach brandy, and remaining two bottles of ginger ale. Pour into a punch bowl and add two bottles of champagne. Add frozen ginger ale.

Apricot Strudel

2 cups flour

2 sticks butter, softened

1 cup sour cream

10 oz. jar smooth apricot preserves

Combine flour, butter and sour cream and knead into pastry dough. Divide into 4 even portions, place on a plate and cover in cling film. Refrigerate overnight or for several hours. Roll out one portion of dough on a floured tea towel till 12 x 14 rectangle, using lots of flour as the dough is thin and sticky. Spread with preserves. Roll up like jelly roll. Repeat with the other three portions. Bake on an ungreased pan or cookie sheet at 350 for 30-40 minutes, until golden brown. Cool completely and slice.

Cinnabon Rolls

½ cup warm water

2 pkgs. active dry yeast

2 Tablespoons sugar

3.5 oz pkg. Instant vanilla pudding mix

½ cup butter, melted

2 eggs, beaten

1 Tablespoon salt

8 cups flour

½ cup butter, melted

2 cups brown sugar, packed

2 Tablespoons cinnamon

 

Frosting:

8 oz. cream cheese, softened

½ cup butter, softened

1 teaspoon vanilla

3 cups powdered sugar

1 Tablespoon milk

 In a small bowl, combine water, yeast and sugar. Stir until dissolved, then set aside. Yeast should bubble. In a large bowl, make pudding mix according to package directions. Mix until slightly thickened. Add ½ cup melted butter, eggs, and salt and mix well. Add yeast and blend. Gradually add flour and knead until smooth. Place in a large greased bowl. Cover and let rise in a warm draft free place until double in size, about 1 hour. Punch down and let rise again, about 45 minutes. On a lightly floured surface, roll out to a 34” x 21” rectangle. Spread ½ cup melted butter over the surface.

In a small bowl, mix brown sugar and cinnamon, then sprinkle this mixture over top of the dough. Starting at the long edge of the dough, roll up very tightly. With a sharp knife, cut dough into 1 or 2 inch rolls  depending on how large you want your cinnamon rolls to be. Place rolls onto foil-covered (for easy clean-up) baking sheets, 2 inches apart. Cover and let rise in a warm, draft free place until doubled. Bake at 350 for 15-20 minutes. Remove when golden brown.

 Combine all frosting ingredients and mix until smooth. Spread on warm rolls. Serve warm.

Jamie Oliver’s Protein Porridge Mix

This is a fantastic porridge mix. Make up a batch, store it in a sealed glass jar, and have it ready to go whenever you want a quick, wholesome meal!

For the mix:

2 cups rolled oats

¼ cup dry quinoa

? cup flaxseeds

¾ cups walnuts

¾ cups pumpkin seeds

¾ cups almonds (whole or sliced)

1 tsp vanilla extract

 

To make the porridge:

 ? cup milk or your favorite non-dairy milk

¼ cup berries, mashed if desired

Nuts for topping

Honey for topping

Place all ingredients into a blender and blend until consistency is like a coarse almond meal. Store mix in an airtight container until ready to use.

To make a serving of porridge, combine 1 ¾ cup of the mix with ? cup milk of your choice in a small pan. Cook for 4-5 minutes over medium heat, stirring frequently. Take off heat and add berries, nuts and honey as desired.

 Nearly 40 years ago, these recipes and more made up a cookbook…a cookbook that marked the beginning of Beth Ferester’s real estate career. Before the world of social media marketing – Beth went door to door hand delivering these books as a way to make personal connections with people in the neighborhood. Beth is now seen as a matriarch in real estate – ranking in the top 25 realtors in the Greater Houston area every year since the early 2000’s. In the past year, Beth has brought some of these recipes back to life through her giving back coffeehouse next door to her real estate office, Lovebeans. The team makes these homemade cinnamon rolls every weekend, and the full version of this cookbook is available in the merch store. Come out and visit us in Creekside!

 

 

 

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