Robertson Family Cookbook

CREAM CHEESE SUGAR COOKIES Whether sprinkled with colored sugar or flooded with icing, Mom's traditional sugar cookies make it feel like Christmas any time of year! YIELD: 5 DOZEN | TOTAL TIME: 1 HR 45 MIN INGREDIENTS 1/2 teaspoon vanilla 1 egg yolk 1 cup sugar 2 cups all-purpose flour 1 cup butter, softened Colored sugar or royal icing, if desired 3 ounces cream cheese, softened 1/2 teaspoon salt 1/2 teaspoon almond extract DIRECTIONS 1. In a large bowl, combine sugar, butter and cream cheese. Beat until light and fluffy. 2. Add in almond extract, vanilla and egg. Mix until combined. 3. Add flour and salt; mix well. 4. Shape dough into 3 disks. Wrap in plastic; refrigerate 1+ hours for easier handling. 5. Preheat oven to 375°F. 6. On floured surface, roll out 1 disk of dough at a time to 1/8-inch thickness. Cut with desired shape cookie cutters and place 1 inch apart on ungreased cookie sheets. Sprinkle with with colored sugar if desired. 7. Bake for 6 to 10 minutes or until light golden brown. Immediately remove from cookie sheets to cooling racks. 8. Decorate with royal icing when cooled. 99

HOLIDAY GINGERBREAD Perfect for family gingerbread house competitions! YIELD: 1 MEDIUM HOUSE | TOTAL TIME: 6 HR INGREDIENTS 1 teaspoon kosher salt Nonstick cooking spray, for greasing 5 cups all purpose flour 1 cup vegetable shortening 1 teaspoon baking soda 1 cup granulated sugar 3 teaspoons ground ginger 1 cup molasses 1 teaspoon nutmeg 1 teaspoon cinnamon DIRECTIONS 1. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper. 2. In a large bowl, sift together the flour, baking soda, ginger, nutmeg, cinnamon, and salt. Set aside. 3. Grease the bottom and sides of a heavy-bottomed pot (such as a Dutch oven) with nonstick spray. This will ensure the dough doesn’t stick to the pot as you turn it out. Melt the shortening in the greased pot over medium heat. Add the molasses and sugar, bring to a boil, then turn off the heat. 4. Gradually stir in 4 cups of the flour mixture, 1 cup at a time, making sure to fully incorporate each addition before adding more. Dust a work surface with some of the remaining flour mixture. Carefully turn the dough out onto the floured surface and work in the flour mixture. Ensure dough does not become too crumbly, as it is okay to have left over flour. 5. Once the flour is incorporated, shape the dough into a log and cut into 3-4 portions. Set aside dough you are not working with in the pot (it still should be warm, but not hot), cover with plastic wrap, and put the lid on. You’ll want to work with the dough while it’s warm. If it hardens, microwave for about 30 seconds. 100

6. On a floured surface, roll out the dough and cut out the front, back, and sides of the house using your chosen or custom templates. 7. Place on a baking sheet. Bake the gingerbread house pieces for 12-15 minutes, until they have baked through. Let cool completely before pouring windows and assembly. 2010 - Ahwatukee, Az SUGAR GLASS WINDOWS 2011 - Ahwatukee, Az 3 cups white sugar 2018 - Denver, CO 1/2 cup water candy thermometer 8. Place windowed gingerbread pieces on clean baking sheets lined with parchment or a non-stick baking mat. 9. In a heavy bottomed pot, heat sugar and water to hard crack stage (300ª to 310ª) and verify with water drop test. 10. Very carefully pour into window cutouts. Allow to cool completely before assembly. ROYAL ICING 4 large egg whites 1 teaspoon cream of tartar 6 cups powdered sugar, sifted water, as needed 11. In a large bowl, beat the egg whites and cream of tartar until frothy. Gradually add the powdered sugar, 1 cup at a time, until the icing is smooth and thick. 12. Assemble gingerbread house. 13. Add about 1 teaspoon of water at a time to thin the remaining icing to a better consistency for decorating. 14. Decorate gingerbread house with icing and desired candy! 101

HOUSEMADE CHURROS Finish your next fiesta or Dia de Muertos celebration with this sweet finale! YIELD: 16 CHURROS | TOTAL TIME: 45 MIN INGREDIENTS 1 cup water 6 tablespoons butter 2 tablespooms granulated sugar 1 teaspoon. pure vanilla extract 1 cup all-purpose flour 1 teaspoon kosher salt 2 large eggs 1/2 cup cinnamon sugar DIRECTIONS 1. In a large saucepan over medium heat, add water, butter, and sugar. Bring to a boil, then add vanilla. 2. Turn off heat and add flour and salt. Stir with a wooden spoon until thickened, about 30 seconds. Let mixture cool for 10 minutes. 3. To cooled mixture, using a hand mixer, beat in eggs one at a time until combined. 4. Transfer mixture to a piping bag fitted with a large open star tip. 5. In a large pot over medium heat, add enough oil to come halfway up the sides and heat to 375°. 6. Holding the piping bag a few inches above the oil, carefully pipe churros into 6\" long ropes. Use kitchen scissors to cut off dough from piping bag. Fry until golden, 4 to 5 minutes, turning as necessary. 7. Fry only 3 to 4 churros at a time. Remove churros with a slotted spoon or tongs and immediately roll churros in cinnamon sugar, then serve! 102

PUMPKIN PIE A Robertson Thanksgiving is an delicious affair, but the piéce de résistance is a slice of this pumpkin pie. YIELD: 1 PIE | TOTAL TIME: 2 HR INGREDIENTS: 1 homemade pie crust (see All-American Apple Pie) NOTE: Pie crust can be 1 15-ounce can pumpkin puree made ahead of time and 3 large eggs refrigerated for 3-5 days, 1/4 cups packed brown sugar frozen for 4-6 weeks. Pie 1 tablespoon cornstarch filling can be made 12-24 1/2 teaspoon salt hours prior. 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1/8 teaspoon fresh ground black pepper 1 cup heavy cream 1/4 cup milk DIRECTIONS - FILLING !. Whisk pumpkin, eggs, and brown sugar together until combined. 2. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk. 3. Vigorously whisk until everything is well combined. DIRECTIONS - BAKING !. Preheat oven to 375 degrees. 2. Roll out crust for 9 inch pie plate with edges overflowing. Crimp edges with fingers and cut a few small slices in the bottom to allow for air flow. 3. Brush edges with egg wash mixture. Utilizing pie weights if possible to reduce rising, pre-bake the crust for 10 minutes. 4. Pour filling into warm pie crust. Fill just under crimped edge line to allow for rising. 5. Bake for 30 minutes. Remove and wrap edges with foil. 6. Bake for another 25-30 minutes or until set. 7. Let cool for 2-3 hours at room temperature before serving. 103

RAINY DAY CHOCOLATE CHIP COOKIES Mom's Rule: When the clouds roll in, we roll up our sleeves and bake! YIELD: 5 DOZEN | TOTAL TIME: 30 MIN INGREDIENTS 3/4 cup packed brown sugar 1 teaspoon vanilla extract 2 1/4 cups all-purpose flour 2 large eggs 1 teaspoon baking soda 1 12-ounce bag semi-sweet chocolate chips 1 teaspoon salt 1 cup chopped nuts (if desired) 1 cup (2 sticks) butter, softened 3/4 cup granulated sugar DIRECTIONS 1. Preheat oven to 375° F. 2. Combine flour, baking soda and salt in small bowl. 3. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. 4. Gradually beat in flour mixture. Stir in morsels and nuts if desired. 5. Drop by rounded tablespoon onto ungreased baking sheets. 6. Bake for 9 to 11 minutes until golden brown. Cool on baking sheets for 2 minutes; move to wire racks to cool completely. HIGH ALTITUDE BAKING (5,200+ FT) Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes. 104

ROBERTSON-WOOD FAMILY FUDGE Originally made for President John F. Kenneddkjd  just days before the historical first lunar launch and landing this chocolatey delight has been known to cure many common ailments including the common cold, herpes, gingivitis and was declared \"the best thing I've ever eaten\" by world renowned chef Anthony Bordain. YIELD: 40-50 PIECES | TOTAL TIME: 2 HRS INGREDIENTS 1/2 pound (2 sticks) unsalted butter 1/2 pound chopped nuts 5 pounds granulated sugar (walnuts or pecans) 16 ounces white karo syrup 16 ounce chocolate bar 4 ounces cocoa powder 1 cup water 1 tablespoon salt 2 12-ounce cans evaporated milk DIRECTIONS 1. Line a cookie sheet with wax paper, set aside. 2. In a large pot, combine sugar, karo syrup, salt water and cocoa. Bring to a boil, stirring constantly. 3. Once mixture has reached boil, slowly stir in milk. Keep mixture at boiling temperature to prevent milk from curdling. 4. Heat mixture to 235 degrees (soft ball stage) while continually stirring. 5. Prepare double boiler and melt chocolate bar. Keep chocolate melted over low heat. 6. Once mixture has reached soft ball stage (water drop test) remove from heat to begin cooling process. 7. Place the pot in a cold water bath. Beat in butter and vanilla. 8. Beat in melted chocolate and nuts. Mixture will rapidly become thicker as it cools. 9. Once mixture has lost its glossy sheen, spread onto prepared cookie sheet to cool. 10. Cut into squares to serve. Store in foil or airtight container. 105

YELLOW BIRTHDAY CUPCAKES Dad's favorite \"treat yo self\" for birthday festivities! YIELD: 18 CUPCAKES | TOTAL TIME: 2 HR INGREDIENTS 3/4 cup unsalted butter, softened 1 3/4 cups granulated sugar 2 large eggs, seperated 3 teaspoons pure vanilla extract 2 1/4 cups all-purpose flour 1 cup whole milk, room temperature 2 1/2 teaspoons baking powder 1/2 teaspoon salt DIRECTIONS 1. Preheat oven to 350 degrees. Line a 12-count muffin pan with cupcake liners. 2. With a whisk attachment, beat 2 egg whites on high speed in a medium bowl until soft peaks form, about 2-3 minutes. Set aside. 3. Whisk the flour, baking powder, and salt together in a medium bowl. Set aside. 4. Beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat until creamed together. Add two egg yolks and the vanilla. 5. With the mixer on low speed, add the dry ingredients in three additions alternating with the whole milk, do not over-mix. Fold whipped egg whites into cupcake batter. 6. Spoon batter into cupcake liners filling halfway full. 7. Bake for 18-21 minutes. Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely. CHOCOLATE BUTTERCREAM INGREDIENTS 1 cup unsalted butter, softened 3 tablespoons heavy cream or milk 1/2 cups confectioners’ sugar 1/4 teaspoon salt 1/2 cup cocoa powder 2 teaspoons vanilla extract DIRECTIONS 1. Beat the butter on medium speed until creamy – about 2 minutes. Add confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla extract. 2. Add 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin or another additional cream/milk if frosting is too thick. 106

HOW TO MAKE \"PAHTAY\" HATS We Robertsons are as resourceful as we are creative. Add a little elegance to your next celebration with these Dixie Diadems. YIELD: 1 MEMORABLE NIGHT TOTAL TIME: FLIES WHEN YOU'RE HAVING FUN MATERIALS 2004 - Ahwatukee, Az Paper plates Scissors A sprinkle of imagination A healthy sense of humor Alcohol (optional, but recommended) DIRECTIONS 1. Using scissors, cut out center circle from paper plate, leaving the full circular edge. 2. Cut out 1/3 to 1/2 of the circular edge in a slice, depending on the size head of the wearer. 3. Adorn the wearer with their papyrus tiara of glory. 4. Crank up the music and enjoy the festivities! 107



DRINKS 109

ANY MORNING MIMOSAS Forget Sunday fun day, any day's a celebration with this morning drink! INGREDIENTS 1 bottle dry champagne or prosecco 1 bottle fruit juice of choice berries or citrus slices to garnish DIRECTIONS 1. Fill champagne flute a quarter to three quarters of the way full. 2. Add in your desired juice (orange, grapefruit, pineapple, cranberry, etc.) 3. Enjoy with brunch followed by a nap. COFFEE WITH (IRISH) CREAM ...Or if you're pouring for Mom, some Irish cream with coffee! INGREDIENTS 1 pot freshly brewed coffee 1 healthy pour baileys irish cream DIRECTIONS 1. Pour coffee into your favorite mug 2. Add in desired amount of bailey's irish cream. 3. Enjoy with a biscotti and nowhere to be. 110

FRENCH 75 It's never too early in the morning or too late in the day for a French 75. INGREDIENTS 1 1/2 ounces gin 1 3/4 ounce fresh lemon juice 1/2 ounce simple syrup 2 ounces dry champagne chilled ice for shaking 1 lemon for garnish DIRECTIONS 1. Add gin, lemon juice and simple syrup into a shaker with ice and shake well. 2. Pour into champagne flute or coupe and top with champagne. 3. Garnish with a lemon twist. POMEGRANATE SPRITZ A festive cocktail to ring in the 111 New Year! INGREDIENTS 1 ounce pomegranate juice 4 ounces sparkling wine 1 ounce st. germain elderflower liqueur 2 ounces club soda 2 tablespoons pomegranate seeds DIRECTIONS 1. In desired glass, combine pomegranate juice, St. Germain liqueur, sparkling wine. 2. Top with club soda and a few pomegranate seeds.

WEDDING PALOMA A sweet and spicy blend of southwestern flavors INGREDIENTS 1 bottle blanco tequila 1 bottle grapefruit juice Seltzer water Jalapeno, thinly sliced Lime, sliced DIRECTIONS 1. Fill glass with ice and 1 shot of tequila 2. Add 1/3 cup seltzer to 2/3 cup grapefruit juice. 3. Garnish with jalapeno and stir. Serve with tacos and good company. WATERMELON SANGRIA Best served poolside INGREDIENTS 2 pounds watermelon, cubed 4-5 sprigs fresh mint 1 bottle dry white wine 6 ounces vodka 4 ounces triple sec 4 ounces citrus syrup DIRECTIONS 1. In a blender, puree 1 3/4 lbs watermelon cubes. Pour through fine strainer into a pitcher. 2. Add white wine, vodka, triple sec, and citrus syrup. Stir and refrigerate for 2+ hours. 3. Stir again, then pour the sangria into ice-filled white wine glasses and garnish with fresh mint and reserved watermelon. 112

HOLIDAY JINGLE JUICE Adapted by Krista for college and work Christmas parties, this holiday cocktail packs a serious punch! YIELD: 10 SERVINGS TOTAL TIME: 35 MIN INGREDIENTS 2 cups orange juice 1 cup grapefruit juice 1 1/2 cups sugar 1 cup mango nectar 1 teaspoon lemon zest 1 cup pineapple juice 1 teaspoon lime zest 3 3/4 cups Captain Morgan 1 teaspoon grapefruit zest 2 1/4 cup Grand Marnier 1 teaspoon orange zest 1 1/2 cups Amaretto 1 teaspoon ground ginger 3 cups sparkling water 1/2 teaspoon cinnamon 1 pound orange, lemon, lime, grapefruit 3/4 cup Citrus Sugar slices, + frozen cranberries for garnish 1 cup lime juice 1 cup lemon juice DIRECTIONS 1. Freeze cranberries and water in bunt pan to form an ice ring. 2. Make citrus sugar by combining the sugar, zests, ginger and cinnamon. Rub the zest between your fingers to release the oils. Let sit at room temperature for 4 hours or up to a a few days in an airtight container. 3. Combine orange, grapefruit, mango, and pineapple juice in a pitcher, cover and store in the fridge until ready to serve. 4. Add sugar to the bottom on the punch bowl. Pour in the juice and stir to start to dissolve the sugar. Pour in the alcohol. 5. Dip the bottom of the frozen bunt pan in warm water for 10 seconds. Add ice ring to bowl. Garnish with frozen cranberries and fruit slices. CAUTION: THINGS ARE ABOUT TO GET REAL FESTIVE, REAL FAST 113

CICERONCE® CERTIFIED HOME-BREWED BEER It's a Robertson tradition to kick off a New Year with a new brew! YIELD: 5 DOZEN BEERS | TOTAL TIME: 5 WEEKS PREPARATION 1. Prepare sanitizing solution by combining 1/2 ounce food grade sanitizer with 2 1/2 EQUIPMENT gallons of water. 2. With spray bottle or submerging, 1/2 ounce food grade sanitizing sanitize all equipment and air dry on clean solution towels. Spray Bottle Clean Towels BREWING 5 GALLON TRUEBREW KIT: EQUIPMENT malted grain (depending on style) malt extract 16 - 20 quart pot hops 1 quart or larger measuring cup brewer's yeast Mesh bag Long handled spoon 6-7 gallon food-grade bucket Airlock (filled with sanitizer) 1. After sanitizing all equipment, fill pot with 2 1/2 gallons water and bring to a boil. 2. While water is heating (and if your recipe includes specialty grains) pour the grain mixture into a mesh bag and tie a knot to secure. Steep in the boiling water for 15 minutes to impart color and flavor. Discard or compost. 3. Bring to a simmer and turn off heat. Pour the malt extract into the pot and stir to dissolve. Bring mixture (wort) to a boil. 4. Add bittering hops and boil for 60 minutes. Add aroma and flavor per your recipe kit. 5. Rapidly cool the wort with an ice bath to below 100 degrees. Transfer to food grade bucket (primary fermenter). Take hydrometer reading (optional). 6. Add yeast and gently stir. Seal the fermenter lid and secure grommeted hole with sanitized airlock. Store in a cool spot (65ª) out of direct sunlight. 114

SECONDARY FERMENTATION EQUIPMENT 5-6 gallon carboy with bung Airlock (filled with sanitizer) Auto siphon Siphon hose 1. Primary fermentation will last 3 to 7 days and can be observed by rapid bubbles 2018 - Fort Collins, CO escaping from the air lock. 2. When bubbling stops, prepare for transfer by sanitizing all necessary equipment. 3. Siphon the beer from the primary fermenter bucket into the sanitized secondary fermenter carboy using the auto siphon and hose. 4. Seal carboy with the sanitized bung and half full airlock. 5. Return carboy to cool spot (65ª) out of direct sunlight. BOTTLING 5 dozen brown beer bottles Bottle capper EQUIPMENT 5 dozen bottle caps 6-7 gallon food grade bucket Auto siphon Siphon hose Bottle filler 1. After 7 to 10 days, the beer is ready to bottle. 2. Prepare for bottling by sanitizing all equipment. 3. Prepare priming solution by adding priming sugar to 1 pint of water in a saucepan. stir to dissolve and boil for 5 minutes. Pour into bottling bucket. 4. Siphon beer into bottling bucket using auto siphon and hose. 5. Fill bottles with hose and bottle filler. Cap bottles with bottle capper. 6. Keep bottles in a cool spot (70ª) and out of direct sunlight. After two weeks, enjoy! 111

HO HO HOT COCOA The official drink of the holidays, this creamy drink takes Santa's \"milk and cookies\" to the next level. YIELD: 4 SERVINGS | TOTAL TIME: 10 MIN INGREDIENTS 3 1/2 cups milk 1/2 cup half and half (or almond milk) 1/3 cup unsweetened cocoa powder 3/4 teaspoon vanilla extract 1/3 cup granulated sugar 1/3 cup boiling water Dash salt DIRECTIONS 1. Combine the cocoa and sugar in a saucepan over medium-low heat. Add a dash of salt and the boiling water. Bring the mixture to a slow boil, stirring continuously. 2. Once boiling, turn down to a simmer and stir continually for 2 minutes. 3. Stir in milk and reheat heat until very hot, but not boiling. Remove from heat and add vanilla. Divide between 4 mugs. 4. Add the half & half or almond milk to the mugs of cocoa to cool it to drinking temperature. 5. Top with marshmallows and stir with a candy cane. 116





ABOUT THE AUTHORS Kristine Elizabeth (Robertson) Leland born July 2, 1988 currently resides in Phoenix Brittney Marie Robertson born August 15, 1992 currently resides in Denver Krista is currently a writer at Insight Enterprises, and Brittney flexes her event-planning skills at Great Divide Brewing Co. Many of their favorite childhood memories revolve around food in some way. Whether making mud pies, eating stew around a game of Mexican Train or singing Disney songs while doing dishes, food was always at the heart of Robertson family activities — especially at the cabin. Top all-time kitchen moments include the \"ketchup-bottle incident,\" accidental Easter basket baking, and the annual buttering of the Thanksgiving turkey. In later, more lucrative years, they had the opportunity to \"refine\" their palates at fantastic restaurants like Roy's, Roka Akor, El Five, and Kai. But even then, it was the family memories that made the meal. Brittney would like to take this opportunity to sincerely thank Mom and Dad for their emotional support and on-call delivery service during her brief stint as a cake decorator for the greater Arizona area. Because occasionally, it's not just the chocolate that has a meltdown. Similarly, Krista would like to thank the whole family for their ongoing support of her gluten-free lifestyle, especially during the early days when rice cakes or hospital food were just about the only option. Both sisters look back fondly on time spent around the table having life talks with Dad or dining at a fancy restaurant trying new things with Mom. They hope this will be the first of many Robertson-authored publications.

\"remember who you are and what you stand for\"