Holiday Recipes: From Marshall with Love

Holiday recipes from the Marshall staff

November 30, 2018

We asked Marshall staffers to share their recipes with the community. Here are the recipes in full.


Hal Warning: Christmas French Toast Casserole

Christmas French Toast Casserole

1 cup brown sugar

1/2 cup butter

1 (8 ounce) loaf crusty (preferably a bit stale) French bread, cut into bite-size pieces, or as needed

2 cups milk

6 eggs

2 teaspoons vanilla extract

1 pinch ground cinnamon, or to taste
1 tablespoon brown sugar, or as needed

  1. Grease a 9x12-inch baking dish. 
  2. Stir 1 cup brown sugar and butter together in a saucepan over medium-low heat until butter melts and sugar dissolves into butter, 2 to 4 minutes. Pour into prepared baking dish and spread a 1 1/2- to 2-inch layer of bread pieces over the top. 
  3. Beat milk, eggs, and vanilla extract together in a bowl; pour milk mixture over bread into the baking dish and move bread as necessary to ensure all bread is absorbing liquid. Sprinkle cinnamon over the top. Cover the dish with plastic wrap and refrigerate, 8 hours to overnight. I suggest overnight.
  4. Christmas morning, preheat oven to 450 degrees F (230 degrees C). Remove and discard plastic wrap from baking dish and sprinkle remaining brown sugar over the top of the bread mixture. 
  5. Bake in the preheated oven until browned and bubbling, about 30 minutes.

Serve warm.  It’s great on its own but of course you can add whipped cream, maple butter, berries or anything you like.  If you want to add pecans or a little nutmeg, I would add those before baking.

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Martha Maimone: Jackson Shrimp


  1. 1 pound large uncooked shrimp
  2. ¼ cup olive oil
  3. 5 cloves of garlic
  4. ¼ tsp crushed red pepper flakes
  5. ¼  tsp salt


  1. Peel shrimp, leave the tails on and place in a large mixing bowl
  2. In a blender combine and puree the olive oil, garlic, salt and red pepper flakes
  3. Pour mixture over shrimp and mix well
  4. Place shrimp on a baking sheet in a single layer
  5. Place shrimp in a broiler and cook for 5 minutes


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Shannon Faris: Rum Butter Nuts

Makes about 5 dozen 1 ½” balls


For cookies

  • 1 ½ cups butter (3 sticks) softened
  • 1 cup confectioner’s sugar, sifted
  • ½ tsp salt (I prefer kosher)
  • 3 ½ cups flour, sifted
  • 12 ounces butterscotch chips
  • 2 cups of pecans (no need to roast them)

For glaze

  • 2 cups confectioner’s sugar, sifted
  • ¼ cup light rum (can substitute 1 tsp of rum or vanilla extract plus ¼ cup of water).  If rum isn’t your jam, bourbon is equally delightful


  1. Using a standing or hand mixer, cream butter and sugar until light and fluffy.
  2. In a separate bowl, sift together salt and flour.
  3. With mixer on low, add in flour mixture to dough until it just comes together.
  4. By hand, mix in chips and pecans.
  5. Shape dough into 1 to 1 ½ inch balls (I use a one ounce scooper and then just keep them as domes rather than balls)
  6. Space evenly on parchment covered cookie sheets. Bake for 15 minutes or until the bottoms are just starting to get a little golden.  Allow to cool completely.
  7. Mix up glaze to desired consistency (as written, the glaze is pretty thick, loosen it (or yourself) with rum as desired.  Dip cookies into glaze and allowing glaze to set-up before storing.


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Denise Millard: Artichoke Dip
  • 1/2 cup mayonnaise
  • ½ cup Parmesan cheese
  • ½ cup jack cheese, shredded
  • 1 small can of diced green chilis
  • 1 small can of diced black olives
  • 1 small jar of artichokes (packed in oil)
  • celery salt
  • pepper

Mix first four ingredients together in a mixing bowl.  Drain artichokes and chop into smaller pieces.  Add artichokes to mixture.  Transfer mixture into a shallow baking dish.  Salt and pepper to taste.  Bake at 350 degrees for approximately 30-35 minutes.

For a special occasion add 1/2 lb of fresh crabmeat

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Grace Alvarez: Mexican Ponche


  • 1 gallon water
  • 1 piloncillo cone (or 12 ounces brown sugar)
  • 3 cinnamon sticks
  • 1 pound tejocotes (an apple-like fruit native to Mexico and Guatemala. Find at Mexican markets such as Northgate Market)
  • 1 pound of guavas
  • 2 mild-flavored apples
  • 2 pears
  • 3 four-inch pieces of sugar cane
  • 1 cup tamarind pods
  • 1 cup hibiscus flowers
  • Chopped walnuts for topping once served


  • Chop apples, pears, and guavas into bite sized pieces
  • Peel tamarind pods
  • Chop up piloncillo cone if you are using this instead of the brown sugar
  • Chop sugar cane into four long pieces
  • In a large pot add water, hibiscus flowers, cinnamon sticks, tamarind pods

Boil for about 15 minutes

  • Remove hibiscus, tamarind and cinnamon sticks
  • Add tejocotes, guavas, apples, pears and sugar cane and simmer for approximately an hour or until fruit becomes soft.
  • Add piloncillo (or brown sugar) to taste, simmer a few more minutes so piloncillo can dissolve

You can also add cane alcohol, rum or brandy to taste, for those who are of drinking age of course! I prefer mine without alcohol.

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Jane Hamatani: Sugar Cookies

Yield:  approx. 4 dozen


  • 1 cup butter @ room temp
  • 1 cup oil
  • 1 cup sugar
  • 1 cup powder sugar
  • 2 eggs
  • 4 ½ c sifted flour
  • 1 t cream of tartar
  • 1 t baking soda
  • 1 t vanilla
  • ½ t almond extract

Combine butter and oil.  Then add sugar and powder sugar – cream until smooth.  Add eggs – thoroughly mix.  Combine dry ingredients (flour, cream of tartar, baking soda) and add to wet mixture.  When smooth add vanilla and almond extract.  Refrigerate for 2 to 4 hours – until mixture is hard.  Preheat the oven @ 350 degrees.  Make small balls, place on cookie sheet, flatten with sugar coated press/bottom of glass and cook for approx. 10 to 14 minutes.


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