FROM OUR HOME TO YOURS…
Guilderland, NY – As we kick off the 2019 Holiday Season, we would like to send best wishes to the Guilderland community. Thank you to all who have supported our practices over the years. We are so grateful that you trust us with your healthcare, and we are happy to serve you. Hoping to spread some holiday cheer, we would like to share some of our favorite seasonal recipes with you.
DR. KEELING’S “CHRISTMAS MORNING” GRANNY SMITH FRENCH TOAST
1 stick of real butter
1 cup of brown sugar
2 granny smith apples
1 loaf of Challah bread
1 can of sweetened condensed milk
1-2 tsp cinnamon
Directions: This is a “make ahead” recipe. Perfect to prepare while Santa is delivering presents on Christmas Eve. Melt one stick of butter in a 9×13 deep pan. Sprinkle one cup of brown sugar and cinnamon (I don’t know exact amount – maybe 1-2 tsps.) Peel and slice the granny smith apples over the brown sugar. Slice the loaf of challah bread and cut in halves. In a separate bowl, mix the eggs and the can of sweetened condensed milk. Dip the slices of bread into the mixture and layer in the baking pan on top of the apples. You should have two full layers of bread. Pour any remaining egg mixture over the top. Cover and refrigerate overnight. In the morning, bake uncovered at 350 for 35-40 minutes. Check it after 20 minutes. If the bread is getting too dark, cover with tinfoil for the remaining time. Let is set of 10 minutes and then flip over onto a platter. Cut and serve. Add maple syrup if you like. Yum!
DR. BOCCIO’S CHEWY SHORTBREAD COOKIES
2 sticks (8 ounces) softened butter
1 cup white sugar
½ teaspoon vanilla
2 cups flour
pinch of salt
Directions: Preheat oven to 350 degrees. Cream butter and sugar until light and fluffy. Beat in the egg and vanilla. Mix in the flour and salt. The dough will be slightly sticky. Put the dough in the refrigerator for 3-5 minutes (it will be easier to spread). Press and spread the dough into a 10 inch round pan lined with parchment paper. (You can also use a spring form pan). Smooth the top with your hand or an offset spatula. Add finely chopped pecans to the top if desired– make sure you press them into the dough. Bake 25-30 minutes until slightly golden on top. Remove from the oven. Let cool for 5 minutes, then pull the cookie out of the pan with parchment paper and cut while still warm. (I cut the round cookie into 16 triangular slices). Return the cookie with parchment paper back to the pan and allow to cool completely. Enjoy!!
PAM’S PILGRIM SLIDERS
1 pkg. Kings Hawaiian Rolls (12 ct.)
leftover sliced turkey (about 1 cup), or get a rotisserie chicken from the grocery store
3 slices of Swiss cheese in ¼’s
1 C homemade stuffing or stovetop
cranberry sauce (homemade or canned)
1 ½ t Dijon mustard
1/8 C butter melted
¼ T onion powder
¼ t Worcestershire sauce
Directions: Step 1: In a medium bowl whisk together, melted butter, mustard, onion powder, Worcestershire sauce, set aside. Step 2: Brush 9 x 13 baking dish with a bit of the butter mixture, keeping the rolls together, slice so that the tops are separated from the bottoms (keeping them together makes this process much easier), place bottoms in the buttered dish; place a slice or 2 of turkey on each roll & top with stuffing, layering it evenly over the turkey, drop spoonful’s of cranberry sauce evenly over the stuffing, then add slice of Swiss cheese on top. Spread mayonnaise on the tops of the rolls then place the tops on the sliders. Step 3: Brush the rest of the butter mixture over the tops of the rolls, cover with foil. Step 4: Bake @ 350 degrees for 10 minutes or till cheese is melted. Serve warm or cold.
RUANNA’S GOLDEN FRUITCAKE
1 1/2 Cups Butter
2 Cups Sugar
6 Eggs, separated
1/2 teaspoon Cream of Tartar
1 Cup Milk
1 teaspoon Brandy (or brandy flavoring)
1 teaspoon Vanilla
3 1/2 Cups Flour
1/2 teaspoon Salt
2 Cups Golden Raisins
1 Cup Dried Apricots, chopped
1/2 Cup Candied Orange Peel
1/2 Cup Citron
1 Cup Walnuts, chopped
Directions: In medium bowl beat butter until light & creamy. Gradually add sugar until smooth. In separate bowl lightly beat egg yolks and add to the sugar mixture. In a separate bowl combine milk, brandy & vanilla. In another bowl mix flour and salt together. Gradually add milk mixture & flour mixture to the sugar mixture. Fold in fruits & nuts. Beat egg whites with Cream of Tartar until stiff, not dry. Fold egg whites into the batter gently & thoroughly. Pour mix into 2 greased & floured 6-cup loaf pans. Bake at 275 for 2 1/2 hours or until toothpick in middle comes out clean. Cool & unmold.
PATTI’S CHRISTMAS KRINKLES
3 packages of butterscotch morsels
2 cups of peanut butter
2 packages of Chow Mein “noodles”
1 package of mini marshmallows
Directions: Melt the morsels and peanut butter together in the microwave (or stove if you prefer)
Stir in the “noodles” and mini marshmallows. Drop spoonful onto wax paper and chill for several hours. Keep in a cool place. If you want to make double the amount, make 2 separate mixes as doubling makes them too dense to mix and handle well. ENJOY!
As always, if you have question about this article please contact the Sports & Spinal Wellness Center at
518-869-3415. Visit our website at www.sportsandspinalwellness.com. Have a wonderful holiday season!
Dr. Kim Leis-Keeling is a licensed Doctor of Chiropractic by the Minnesota Board of Chiropractic Examiners and the University of the State of New York Education Department. She graduated from Northwestern Health Science University in Bloomington, MN in 2003. She is also a Certified Chiropractic Sports Physician by the American Chiropractic Board of Sports Physicians. She holds two Bachelor degrees in Exercise Science and Business Management from Concordia University. While attending Concordia, she was a member of the intercollegiate volleyball, basketball and track teams.
Dr. Kim resides in Guilderland with husband, Mark, and two children, Tristan and Taylor. She graduated from Northwestern Health Sciences University in Bloomington, MN. She has been a Certified Chiropractic Sports Physician for eight years.