Four Recipes with Seven Ingredients or Less to Add Yum to Your Holiday Table

Woman in Red Cardigan Holding Brown Round CakeCooking, eating and the holidays go together. But with the busyness the season brings, easy recipes with simple ingredients are the best way to make delicious food without adding stress.

These dishes will be welcome additions to your holiday table. Each tried-and true recipe was contributed by Wisconsin Council of the Blind and Visually Impaired vision services staff. The sweet or savory desserts and sides are perfect culinary endeavors for cooks who are blind or visually impaired, incorporating adaptive products and techniques for success.

Strawberries in yellow bowl

Strawberry Whipped Sensation
Contributed by Jean Kalscheur, Education Program Specialist

Makes 12 servings
Ingredients:

  • 4 cups fresh strawberries (1 quart), divided in half
  • 1 can (14 ounce) sweetened condensed milk
  • ¼ cup lemon juice
  • 1 tub (8 ounce) Cool Whip, thawed, divided in half
  • 8 Oreo cookies, finely chopped
  • 1 tablespoon butter, melted

Directions:

  1. Line 8 x 4-inch (or 9 x 5-inch) loaf pan with foil.
  2. Mash 2 cups strawberries in a large bowl. (High contrast measuring cups will be useful.)
  3. Stir in condensed milk, lemon juice and 2 cups of the Cool Whip. Pour into pan.
  4. Mix together chopped cookies and butter.
  5. Press into mixture and cover. Freeze at least 6 hours.
  6. To serve, invert onto plate. Remove foil.
  7. Frost with remaining Cool Whip. Top with remaining sliced strawberries.

Spoon stirring melted chocolate in pan

Five Ingredient Foolproof Chocolate Fudge
Contributed by Jim Denham, Assistive Technology Specialist

Makes 32 servings, or 2 pounds
Ingredients:

  • 3 cups semi-sweet chocolate chips
  • 1 can (14 ounce) sweetened condensed milk
  • 1½ teaspoons vanilla extract (High contrast measuring spoons will be useful.)
  • 1 dash salt
  • ¾ cup chopped nuts (optional)

Directions:

  1. In heavy saucepan, melt chocolate chips with sweetened condensed milk and salt over low heat.
  2. Remove from heat and stir in chopped nuts (if using) and vanilla.
  3. Spread evenly into wax-paper-lined 8-inch pan.
  4. Chill 2 hours or until firm.
  5. Lift fudge out of pan and place on cutting board.
  6. Peel off paper and cut into squares. Store covered in refrigerator.

 

Slice butternut squash on a cutting board
Simple Roasted Butternut Squash
Contributed by Brent Perzentka, Certified Vision Rehabilitation Therapist

Makes 4 servings
Ingredients:

  • 1 butternut squash peeled, seeded and cut into 1-inch cubes
  • 2 Tablespoons olive oil
  • 2 cloves garlic, minced
  • Salt and ground pepper to taste

Directions:

  1. Preheat oven to 400 degrees.
  2. Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper.
  3. Arrange coated squash on a baking sheet.
  4. Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes. (A Low Vision Timer and Ove Glove will be useful.)

 

Carrots
Glazed Carrots
Contributed by Amy Wurf, Education and Vision Services Director

Makes approximately 4 servings
Ingredients:

  • 4-6 carrots
  • 1¼ cup water
  • 3 Tablespoons unsalted butter, cut into cubes
  • 2 teaspoons sugar
  • 1 teaspoon white wine vinegar
  • Finely chopped parsley to garnish
  • Sea salt to taste

Directions:

  1. Peel and chop carrots into uniform size pieces. (Suggested method is to chop at an angle, roll the carrot a little, chop at an angle, repeat. A High Contrast Cutting Board is handy for this step.)
  2. Pour carrots into a cold pan on the stove.
  3. Pour water over top just to barely cover the carrots.
  4. Add chopped butter and sugar.
  5. Turn heat to medium and cook for approximately 15 minutes, gently stirring or shaking the pan every few minutes.
  6. When you can easily stick a knife or fork into a carrot piece, turn heat down to low.
  7. Gently stir and add white wine vinegar and parsley.
  8. Immediately pour into a serving bowl and season with sea salt.

Knife, finger guard, and cutting board.

Adaptive Products for Success in the Kitchen

The products mentioned above are available through our Sharper Vision Store.

  • High Contrast Cutting Board: White on one side and black on the other allowing you to find the best contrast for your cutting needs. #HK450
  • High Contrast Measuring Cups and Spoons: In black or white, each featuring high-contrast markings. Cups: #HK432 (black) or #HK433 (white) Spoons: #HK412 (black) or #HK413 (white)
  • Low Vision Timer: A tactile large print timer with raised bold black markings on a white background for high contrast and visibility. #HT108
  • Ove Glove: With a non-slip silicone grip and tough exterior layer that extends the time you can handle a hot object. #HK180

With these recipes, techniques and tools — all available to order at the Sharper Vision Store 1-800-783-5213 – your holidays will be tastier. Feel free to tag us on social media at @WCBlind if you make any of these recipes. Happy holidays from all of us at the Council!

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