Happy New Year!

The Cogstone team gathered a few our favorite recipes to help ring in 2022. We’re excited to share our traditions and delicious dishes with you.

Molly’s Hot Buttered Rum

Shared by Molly Valasik, Cogstone’s CEO/CFO.

Ingredients needed:
·       1 cup butter, softened
·       ½ cup brown sugar
·       ½ cup confectionary sugar
·       1 tsp nutmeg
·       1 tsp cinnamon
·       2 ½ cups or 1 pint vanilla ice cream
·       Rum (substitute with apple cider for non-alcoholic option)
·       Hot water

  1. Mix the first 5 ingredients in a blender.

    Blend first five ingredients with a mixer.

  2. Blend softened ice cream.

    Then blend in softened ice cream.
    Place in container and store in freezer.
    Let mixture freeze for several hours.

  3. Preparing the drink.

    Spoon 4 tablespoons of frozen ice cream mixture into mug.
    Add a shot of rum.
    Pour ½ cup hot water into the mug.

    Serve and enjoy!

    Photo courtesy of Delish

Eve’s Pudding by Shannon

Shannon Lopez, Cogstone’s Architectural Historian states, “chose Eve’s Pudding for my recipe as its sweet, simple, and delicious! I have a great fascination with old British recipes as I am a firm believer that food is an excellent way to reconnect with past. A standard Eve’s pudding was a treat for domestic servants in Victorian England (add a splash of brandy and it would be sent to the table of the “upper servants”). The three hours of boiling it takes to make this dessert give you plenty of time to appreciate how much a labor of love such cookery required.”

Video: https://youtu.be/UhQZ4w_RgEw

Ingredients needed:
·      2 apples
·      170g breadcrumbs
·      170g raisins
·      2 eggs
·      1 tbsp brandy (optional)
·      100-140ml milk
·      Butter and flour
·      Wine sauce or custard to serve

  1. Prepare the batter.

    Core, peel, and grate the apples and mix together with all the other ingredients except the brandy and milk. Then add the brandy (optional) and enough of the milk to form a stiff batter.

  2. Add batter to pudding basin.

    Butter the pudding basin and pour in the batter. Top with a wetted and floured pudding cloth tied tightly around the basin, or use a disc of buttered baking parchment and a sheet of foil. Leave a pleat so the pudding can expand.

  3. Boil or steam.

    Boil or steam for 3 hours. If boiling, the water should reach three-quarters of the way up the basin. Don’t allow it to boil dry or your basin may crack.

  4. To serve:

    Turn out onto a plate and serve with wine sauce or custard and extra sugar in a sprinkler alongside.

    Photo courtesy of English Heritage

Desiree’s Tasty Tongva Treats

Desiree Martinez, Cogstone’s President, states, “I and many Tongva leaders are trying to bring attention to our traditional foods to both the general public and our own community. Thus the ingredients in this recipe are Native American traditional foods (chia, pine nuts, cranberries), combined in a fun way. The recipe is adapted from Craig Torres’ Chia Power Bars in the book the Chia Café Collective: Cooking the Native Way.”

Ingredients needed:
·      1 lb chia seeds, toasted
·      3 oz elderberry syrup
·      8 oz chopped roasted pumpkin seeds
·      4 oz semi-sweet chocolate morsels
·      24 oz organic agave syrup
·      8 oz chopped dried cranberries
·     8 oz chopped toasted walnuts
·      8 oz chopped toasted pine nuts

  1. Combine the ingredients

    In bowl, mix the chia seeds, elderberry syrup, pumpkin seeds, chocolate morsels, cranberries, walnuts and pine nuts in a bowl.

  2. Heat agave syrup.

    Boil agave syrup over medium heat. Lower heat, stirring constantly until you achieve a moderate thickness. Don’t let get too thick, or the treats may become too hard when they cool.

  3. Combine agave syrup with other ingredients.

    Pour syrup over your dry ingredients and mix. Let cool slightly.

  4. Roll and serve.

    Roll into 1” balls. Place on a wax paper coated cookie sheet until hardened.


Bethany’s Mulled Wine

Bethany Ader, a Cogstone Paleontologist, states, “A warm drink to enjoy on the cold nights. Omit the wine and add more apple cider for a family-friendly option.”

Ingredients needed:
·      4 cups apple cider
·      1 (750-ml) bottle red wine, such as Cabernet Sauvignon (can be omitted)
·      1/4 cup honey 
·      2 cinnamon sticks 
·     1 orange, zested and juiced 
·      1 tbsp brandy (optional)
·      4 whole cloves 
·      3 star anise 
·      4 oranges, peeled, for garnish  

  1. Combine the ingredients in a saucepan.

    Combine the cider, wine, honey, cinnamon sticks, zest, juice, cloves and star anise in a large saucepan.

  2. Bring to a boil.

    Bring to a boil and simmer over low heat for 10 minutes.

  3. Pour into mugs to serve.

    Pour into mugs, add an orange peel to each and serve.


    Photo courtesy of Food & Wine

Kim’s Cream Cheese Pie

Kim Scott, Cogstone’s Vice President, states that ,”this modified Philadelphia Cream Cheese recipe has been a Cooper holiday pie for ages.  It’s also great for sick kids since it is mild and goes down easy.

This is similar in flavor to a cheesecake but the sour cream topping gives it a nice contrast.  It also skips the annoying water bath.  It is best to make this the day before your event but it is very easy to make.”

Ingredients needed:
·     Crust: 1 premade store bought graham cracker crust

·      12 oz cream cheese (softened)
·      ¾ cup white granulated sugar
·      2 eggs
·      1 tsp vanilla

·      1 cup sour cream
·      1 Tbsp raw granulated sugar
·      1 tsp vanilla
·      Additional topping (such as berry compote, marmalade or lemon jam)

  1. Preheat the oven to 350℉.

  2. Mix the filling ingredients in a blender until smooth.

  3. Pour the filling into the crust and bake.

    Pour the filling into the crust and bake at 350℉ for 25 to 30 minutes.

  4. Mix the topping ingredients.

    Combine the topping ingredients in the blender and mix until smooth.

  5. Remove baked pie from oven and allow it to cool for 5 minutes.

  6. Pour the topping over the cooled pie.

    Pour topping over the cooled pie and return it to the oven for an additional 10 minutes.

  7. Remove the pie from the oven and chill before serving.

    Remove the pie from the oven and allow it to cool in the refrigerator for at least 5 hours before serving.


    Photo courtesy of Allrecipes

Eric’s Quaker Oats Oatmeal Raisin Cookies

Eric Scott, Cogstone’s Vice President ,states, “Not overly sweet this is a cookie good enough for a present!”

Ingredients needed:
·     ¼ cup firmly packed brown sugar
·     1/3 cup white granulated sugar
·     ½ cup butter (softened)
·      2 eggs
·      1 tsp vanilla
·      3 cups of uncooked rolled oats
·      1 ½ cup all purpose flour
·      1 tsp baking soda
·      1 tsp cinnamon
·     ½ tsp salt (optional)
·      1 cup raisins

  1. Preheat the oven to 350℉.

  2. Cream the butter and sugar.

    Using a mixer and a large bowl beat butter and sugars on medium speed until creamy.

  3. Add eggs and vanilla.

    Add eggs and vanilla; mix well.

  4. Add remaining ingredients.

    Add flour, baking soda, cinnamon, and salt; Mix well.
    Add oats and raisins; mix well.

  5. Form cookies and drop onto baking sheet.

    Drop rounded tablespoons bowls up to onto ungreased cookie sheets (you will need several) leaving 1½” to 2” between each cookie.

  6. Bake 8 to 10 minutes or until light golden brown.

  7. Remove from oven and let cool for one minute on baking sheet.

    Cool one minute on cookie sheets and remove to wire rack or other cooling surface.  

    Once completely cooled store in a tightly covered container. Enjoy!

    Photo courtesy of Quaker Oats

Please feel free to share some of your favorite recipes with us! We wish you a sweet & happy 2022!