For Thanksgiving, TODAY’s Lester Holt and Dylan Dreyer went head-to-head in a bake-off. For Christmas, Erica Hill and Jenna Wolfe joined in on the fun too, bringing in their favorite holiday dishes to share.
- 1 can Eagle Brand Condensed Milk (not evaporated milk)
- 2 boxes powdered sugar
- 2 sticks butter or margarine, melted
- 2 cups finely chopped walnuts
- 16-ounce package angel flake coconut
- 18-ounce package semi-sweet chocolate chips
- 3/4 bar paraffin wax (3 ounces)
Combine milk, powdered sugar, melted butter, nuts and coconut in large bowl. Mix quickly, preferably with a wooden spoon. After thoroughly mixed, form batter into small spoon-size balls and place on long sheets of wax paper. Place this on a shelf in the refrigerator for about a half hour or until firm. In the meantime, melt chocolate chips in a double boiler with wax and then start to dip bon bons in chocolate by inserting toothpicks in bon bons. Let sit on paper for one minute, then serve.
- Large loaf of Challah or baguette
- 6 eggs
- 3 cups milk
- 1/2 tsp grated nutmeg
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 1/2 c. packed brown sugar
- 2 c. blueberries (or one package frozen wild blueberries)
- Pure maple syrup
Butter a 9x13 baking dish. Cut bread into think slices and arrange in pan. Smoosh them together so there are few gaps in the dish.Whisk together eggs, milk, spices and sugar in a large bowl, pour evenly over the bread. Cover and refrigerate overnight until liquid is absorbed (can be made up to one day ahead).THE NEXT MORNING:Take dish out of refrigerator 30 minutes before putting in oven. Preheat oven to 400F. Sprinkle blueberries liberally over bread, bake 20 minutes.Serve hot with warm maple syrup.
- Butter Lettuce
- Crumbled blue cheese
- Pomegranate seeds
- Olive oil
- Balsamic Vinegar
- Dark spicy brown mustard
Salad:Middle of platter: Butter LettuceSide of platter: Endive with grapefruit (like a boat!)Crumble blue cheese over the salad, and then sprinkle the walnuts and pomegranate seeds on top.Dressing: Mix together olive oil, balsamic vinegar, salt and pepper and dark spicy brown mustard
- 1 21/2 to 3 pound filet of beef tenderloin, trimmed
- salt and pepper to taste
- 2 t. garlic power
- 2 7-oz pkgs onion crescent rolls (or garlic or plain…whatever the store has)
- 1 egg white
Turn thin tail of beef under and tie securely with string. The filet should be about 9 or 10 inches long after securing. Sprinkle salt, pepper, and garlic powder on top and place on a rack in a shallow pan. Roast in a preheated 425° oven 40 minutes. Remove from oven and cool. Cover and chill in refrigerator 4 hours or overnight.Remove string. Open rolls and carefully unroll dough. Do not separate rolls. Arrange dough pieces to form a rectangle on a lightly-floured board. Pinch perforations together to make one piece of dough. With lightly floured rolling pin, roll dough to a 13x10-inch rectangle. Place the chilled filet on dough, top side down. Bring edges of dough together down the center of the filet. Brush with lightly beaten egg white and pinch to close. Turn ends of dough under meat to form a smooth seam. Place filet, seam side down, in a shallow baking pan. Brush entire surface with egg white. Bake in a preheated 400° oven about 25 minutes, or until crust is browned. With two broad spatulas, lift filet to serving platter.To serve, cut into thin slices.