3 Holiday Recipes From Our Staff
Thankful for Family Recipes
Whether you’re continuing some longstanding family favorites or starting your own, family traditions, are what the holidays are all about. Here at Pacific Terrace, we love expressing our gratitude and excitement for the holidays through food!
Here are some of our staff’s favorite holiday recipes, we hope they bring you joy from our table to yours.
Pumpkin Spiced Moscow Mule
Submitted by Lloyd Walton – Guest Services Manager
- 2 Parts Trader Joe’s Pumpkin Pie Spiced Ginger Brew
- 1 Part Vodka or Bourbon
- Garnish with a dash of pumpkin pie spice or candied ginger
Fill a copper mug with ice, add ginger brew and vodka/bourbon and stir to taste. Garnish with spice and ginger and enjoy!
Grandma Checkheart’s Pumpkin Pie
(A hearty, spice pumpkin pie recipe!)
Submitted by Christopher Kanuha – Assistant Food & Beverage Manager
SERVINGS: (2) 9-IN PIES (16 SLICES)
- 29oz 100% Pure Pumpkin
- 1 can (14oz) sweetened condensed milk
- 1 (15oz) can evaporated milk
- 5 eggs: 4 whites, 5 yolks
- ½ cup brown sugar
- 1tsp salt
- 1tsp vanilla
- 2 tbsp ground cinnamon
- 2 tsp ground ginger
- 2 tsp ground cloves
- 2 tsp ground nutmeg
- 2 9-inch unbaked pie crusts
TOOLS: Medium Bowl, Small Bowl, Whisk, Cookie Sheet
- Preheat oven to 425°
- Prepare the pumpkin custard
- In a medium bowl, whisk together 4 eggs plus an extra egg yolk until smooth. Add half the pumpkin mixture and whisk until smooth.
- In a medium pot, stir together the pumpkin mixture, the remaining pumpkin, 1 tsp salt, 1 tsp vanilla, one 14oz can of sweetened condensed milk, and ½ cup brown sugar. Turn on low heat and whisk until sugar is dissolved (about 5 minutes).
- Slowly pour in one 15oz can of evaporated milk and mix until the mixture is one smooth color
- Turn off the heat
3. Flavor the custard
- In a small bowl, sift together the cinnamon, ginger, cloves, and nutmeg
- Slowly pour the spices in until the mixture is one smooth color
- Add sweetness or spices to taste
4. Bake the pies
- Place the unbaked crusts onto a cookie sheet
- Pour the custard evenly into each unbaked pie crust
- Bake for 15 min at 425°
- Reduce temp to 350° and bake an additional 45 min. or until knife inserted into center of each pie comes out clean.
- Cool in fridge for 2 hours
- Serve with whipped topping
Great Grandmother Pauline’s Nut Strudel
Submitted by Hallie Bodenstab – Food & Beverage Server
- 1.5 cups warm water 1.5 lbs 6 cups walnuts ground fine
- 3 packages yeast (3T) 3 cups sugar
- 6 egg yolks Juice of one large lemon
- 7 cups flour 2T of flour
- ½ pound butter Raisins (optional)
- 1 tsp salt
- ½ cup sugar
- Grated rind of one lemon
- Soak yeast in warm water.
- Add egg yolks and beat with a fork.
- Work butter into dry ingredients with a pastry blender until well mixed.
- Mix in yeast and egg yolks.
- Divide into 6 balls. Roll out on a lightly floured board to the size of a cookie sheet.
- Add 1 cup filling (to make filling simply mix filling ingredients into a bowl) and roll up, seal edges.
- Let loaves rise in a warm place for about an hour.
- Beat egg whites and brush onto rolled loaves.
- Prick loaves with a toothpick before putting into oven, 3 loaves to one ungreased cookie sheet.
- Bake at 325 for 25 to 30 minutes. Makes 6 loaves