Winning Holiday Recipes

Holiday cheer shared during the DPBC virtual party last week included favorite recipes. Here are some:


Recipe Submitted By: 1st Vice Chair Manny Crespin


Makes about 6 dozen medium-size cookies


  • 7 cups all-purpose flour
  • 1.5 tablespoons of baking powder
  • ½  teaspoon salt
  • 1 pound solidified coconut oil, then placed at room temperature after refrigerated
  • 1 cup coconut sugar
  • 4 large eggs
  • 2 tablespoons ground anise seeds
  • ¾ cup orange juice, fresh or from concentrate
  • 1.5 ounces (3 tablespoons) whiskey


  • ¼ cup granulated sugar
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon of red chile powder

For the cookies:

Preheat oven to 425° F.

Sift together 7 cups flour, baking powder, and salt.

Beat lard in electric mixer, gradually adding sugar until extremely light 
and fluffy; about 8 minutes. Stop mixer every couple minutes to scrape down sides of mixing bowl. Add eggs singly, beating in each one before adding the next. Mix in dry ingredients, beating only until incorporated. Add anise seeds, whiskey, and orange juice. A stiff, pie-crust–like dough is 
what you are after. Add some or all remaining flour, as needed, to get 
proper consistency.

Spoon dough into cookie press if you wish. Push out dough into shaped 
cookies on ungreased cookie sheets. If you do not have a cookie press or 
prefer to use cookie cutters, the dough can be rolled out ¼ 
inch thick on floured work surface and cut into favorite shapes, then 
arranged on cookie sheets. In either case, avoid handling the dough more 
than necessary.

Bake cookies 12 to 15 minutes.

For the topping:

While cookies bake, stir together topping ingredients (sugar, cinnamon and red chile powder.)


Transfer cookies to baking racks to cool.

Gently roll the beautiful cookies in topping mixture of sugar cinnamon and red chile powder. Cookies will keep a week.

Recipe Submitted By: Flora Lucero, County Chair

Pumpkin Upside-Down Cake

This holiday favorite pairs pumpkin cake with a buttery fresh cranberry and toasted pecan topping.


  • 1 Cup Unsalted Butter
  • 1 Cup Firmly Packed Light Brown Sugar
  • 2 Cups Fresh Cranberries
  • 1 Cup Coarsely Chopped Pecans, toasted*
  • 2 Large Eggs
  • 1 Cup Pumpkin Purée
  • 6 Tbsp. Vegetable Oil
  • 1 1⁄2 Cup All-Purpose Flour
  • 1 Cup Sugar
  • 1 1⁄2 tsp. Baking Powder
  • 1 tsp. Ground Cinnamon
  • 1⁄4 tsp. Salt

*To toast pecans, place in single layer on baking sheet and bake about 4-5 minutes or until toasted; watch carefully because nuts burn easily.


Preheat oven to 350 degrees.

Line bottom of 9-inch-square pan with parchment paper.

Melt butter in small saucepan over medium heat. Add brown sugar and whisk until smooth. Pour into bottom of 9 inch square pan.

In medium bowl, combine cranberries and toasted pecans. Place them in pan over brown sugar mixture.

In large bowl, whisk together eggs, pumpkin puree, and oil.

In another bowl, sift flour, sugar, baking powder, cinnamon, and salt.

Stir flour mixture into pumpkin mixture.

Carefully spread batter over cranberry mixture.

Bake in middle of preheated oven until skewer inserted in center comes out clean, 35-40 minutes.

Let cool 10 minutes on wire rack. Place large plate or platter on top of cake. Invert plate and pan, then remove pan. Carefully peel off parchment paper.

Cool completely before serving. Serve with sweetened whipped cream.

Recipe Submitted By: Senator Linda Lopez

Mom’s (Mary Ann) Pineapple Cookie Recipe

These were our favorites when growing up!

  • 1/2 cup shortening
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1/2 cup drained crushed pineapple
  • 1/2 cup broken nuts
  • 1 egg
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
  • 2 cups flour

Cream shortening with sugars. Add egg and pineapple. Add flavoring.  Add dry ingredients. Add nuts. Mix thoroughly. Drop by tablespoon on baking sheet. Bake in oven at 425 degrees for 12-15 minutes or until brown. Enjoy!!


Recipe Submitted By: Jessica Velasquez

Christmas Cranberries

  • 1 12 oz bag of fresh cranberries
  • 1 1/4 c. sugar 
  • 1 c. orange juice
  • 1/4 c. orange liquor (triple sec, or Cointreau if you’re spendy)
  • zest from one orange—then peel and chop the segments
  • 1/4 c. slivered almonds (optional)

Toast almonds on a cookie sheet in the oven until lightly browned and set aside. Combine sugar and orange juice in a medium saucepan. Bring to boil; add cranberries, orange zest, and chopped orange segments. Return to boil. Reduce heat and boil gently for about 10 minutes, stirring occasionally, until fruit begins to pop and gel. Toward the end of cooking, stir in orange liquor. Cover and cool completely at room temperature. Refrigerate until serving time. Top with slivered toasted almonds just before serving. Makes approximately 2 1/2 cups.

Recipe Submitted By: Bob Kuning

Bob’s Quick Holiday Cheer 

Prep Time: 0.5 minutes


  • 1 Bottle of Beer
  • 1 Opener


Remove cold beer from fridge.

Position bottle opener on cap.

Using a deft wrist motion, remove the cap using the bottle opener.

Tilt open bottle to mouth.

Repeat as required.

Cornelia “Neli” Lange’s Recipe

Many Directions Please See Link: