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Holiday Recipes

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Just as Christina Scott, in THE PRICELESS GIFT, carries on the family tradition to bake goodies for Christmas, so do my readers. Below are some of their favorite Hoiday Recipes.  I hope you find one you'll enjoy and make a new holiday tradition.

          Grandma Scott’s Pumpkin Bread

 

3 C sugar                                 1 C oil

4 eggs, beaten                          2 C cooked pumpkin (1 16-oz can)

3 ½ C flour                               1 tea baking powder

2 tea salt                                   2 tea baking soda

½ t ground cloves                     1 tea ground cinnamon 

1 tea ground nutmeg                 1 tea ground allspice

¾ C water                                1-1 ½ C chopped nuts

 

Combine sugar, oil and eggs until light and fluffy.  Stir in pumpkin.

In another bowl, combine dry ingredients.  Stir into pumpkin

mixture.  Add water and nuts.  Spoon batter into well greased and

floured pans (2-3 depending on size).  Bake at 350º for 60-70 minutes.

Hot Cocoa Mix
 

2 cups powdered milk

Dash of salt

¼ cup cocoa

1 cup powdered sugar

 

Combine ingredients well and put in a pretty container with a tight-fitting lid.

 

To make a delicious cup of Hot Cocoa:

 

Put approximately 4 tablespoons into a cup, then fill with about 8 oz. of boiling water. Add more mix to get the taste you like.  Stir and enjoy.

Candy Cane Cookies
 
Ingredients:
1 cup butter - softened
1 cup confectioners' sugar
1 egg
1/2 tsp. peppermint extract
1/2 tsp. vanilla extract
2 1/2 cups all-purpose flour
1/4 tsp. salt
1 cup finely crushed candy canes
3 tablespoons granulated sugar
 
Directions:
Preheat the oven to 375 degrees F.

In a large bowl, with an electric beater on medium speed, cream the butter and confectioners' sugar until light and fluffy. Add the egg and the peppermint and vanilla extracts and beat until well blended. Gradually add the flour and salt; mix well. Cover the bowl tightly with plastic wrap and chill for 1 hour.

Coat two baking sheets with non-stick cooking spray. In a shallow bowl, combine the crushed candy canes and the granulated sugar; mix well. Shape the chilled dough into 1-inch balls then roll each ball in the candy cane mixture; place on the baking sheets and bake for 10 to 12 minutes, or until browned.

Immediately remove from the baking sheets and place on wire racks to cool.

 
First Prize Egg-Yolk Cookies
 
 
1 cup Shortening (part Butter or margarine)
2 1/2 cup Flour
1/2 tsp. Lemon extract
1 1/2 cup Sugar
1 tsp. Baking soda
6 Egg yolks; beaten
1 tsp. Cream of tartar
1 tsp. Vanilla Sugar; for dipping
Cream shortening and sugar until fluffy. Add beaten egg yolks to which flavorings have been added. Combine flour, soda, and cream of tartar, and add. Roll into small balls. Dip into sugar, and flatten out on a greased cookie sheet. Bake in a 350 degree oven for 8 to 10 minutes. Makes about 5 dozen cookies.
 

Sweet Potato Pecan Pie Recipe
 
Ingredients:
2 cups mashed sweet potatoes
1/2 cup brown sugar
1/2 cup granulated sugar
1/4 teaspoon salt
1/8 teaspoon ginger
1/4 teaspoon cinnamon
1/4 teaspoon vanilla flavoring
4 eggs, lightly beaten
1 cup chopped pecans
1 unbaked pie shell
 

Directions:

Preheat oven to 375 degrees. Mix potatoes, sugars, spices, salt and flavoring. Add eggs. Combine thoroughly, stir in pecans and pour into pie shell. Bake 45 minutes then reduce heat to 325 degrees and bake additional 10 minutes. Cool and serve.


Stained Glass Cookies

 

3 cup(s) all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup sugar

1/2 cup (1 stick) margarine or butter, softened

1/2 cup shortening

2 large eggs

2 teaspoon(s) vanilla extract

Ornamental Frosting

Clear nylon fishing line, (optional)

1 package (10 to 12 ounces) hard candy such as sour balls in assorted colors**Do not use red-and-white-swirled peppermint candies --they won't melt in the oven.

 

Into large bowl, measure flour, baking powder, and salt. In another large bowl, with mixer at medium speed, beat sugar, margarine or butter, and shortening until creamy. Reduce speed to low; add eggs, 1 at a time, and vanilla; beat until blended.

 

Beat in flour mixture just until blended. Divide dough into 4 equal pieces. Wrap each piece with plastic wrap and refrigerate 30 minutes (dough will be soft).

While dough is chilling, group candies by color and place in separate heavy-duty self-sealing plastic bags. Place 1 bag on towel-covered work surface. With meat mallet or rolling pin, lightly crush candy into small pieces, being careful not to crush until fine and powdery. Repeat with remaining candy. A food processor may be used if you have one that will handle the job.

Preheat oven to 350 degrees F.  On well-floured surface, with floured rolling pin, roll 1 piece of dough 1/8 inch thick. With floured 3- to 4-inch assorted cookie cutters, cut dough into as many cookies as possible; reserve trimmings. With pancake turner, place cookies, about 1 inch apart, on large cookie sheet lined with foil.  

With mini cookie cutters, canapé cutters, or knife, cut 1 or more small shapes from each large cookie; remove small cutout pieces and reserve for re-rolling. Place some crushed candy in cutouts of each cookie. With drinking straw, make a hole in top of each cookie for hanging.

Bake cookies 10 to 12 minutes, until lightly browned. Cool cookies completely on cookie sheet. With pancake turner, remove cookies. Repeat with remaining dough and trimmings.

For wreath, tree, or window decorations, tie nylon fishing line through hole in each cookie to make loop for hanging.

 

 

Peanut Butter Whirls

 

2 cups of vanilla wafer crumbs

1/2 tsp vanilla

7 tbs sweetened condensed milk

1/3 cur of peanut butter

 

Mix together the crumbs, flavoring and milk.  Pat out on waxed paper and let stand 15 minutes.  Spread with peanut butter and roll. Chill and cut into slices.

Chocolate Surprise Cookies

 

3/4 cup peanut butter (generic brands or low fat peanut butter not recommended for this recipe)

3/4 cup confectioners' sugar

 

CHOCOLATE DOUGH:

1/2 cup butter or margarine, softened

1/4 cup peanut butter

1/2 cup sugar

1/2 cup packed brown sugar

1 egg white

1 teaspoon vanilla extract

1-1/2 cups all-purpose flour

1/2 cup baking cocoa

1/2 teaspoon baking soda

 

ICING:

2 tablespoons shortening

1 cup confectioners' sugar

1/4 teaspoon vanilla extract

1 to 2 tablespoons milk

 

In a mixing bowl, cream peanut butter and confectioners' sugar until smooth. Roll into thirty 3/4 inch balls. Cover and refrigerate for 30 minutes. Meanwhile, in a mixing bowl, cream butter, peanut butter and sugars. Bean in egg white and vanilla. Combine flour, cocoa and backing soda; gradually add to creamed mixture. Roll into thirty 1-1/2 inch balls.

 

Using floured hands, flatten chocolate balls and shape one around each peanut butter ball, sealing edges. Place 2 in. apart on greased baking sheets. Flatten with a glass dipped in sugar. Bake at 375º for 7-9 minutes or until cookies are set and tops are cracked. Cool for 1 minute before removing to wire racks.

 

For icing, in a small mixing bowl, cream shortening and confectioners' sugar. Beat in vanilla and enough milk to reach spreading consistency. Spoon into a resealable plastic bag or pastry bag; cut a small hole in corner of bag. Pipe icing over cookies in zigzag pattern.

 

Yields 2 1/2 dozen.

Red Velvet Cake

Note: Cook the milk and flour for the icing before starting the cake, so that it will be cooled down by the time you need to use it. You will also want to cover the mixture with saran wrap (directly on the mixture) to keep a skin from forming.

Cake


½- cup shortening
1½- cup sugar
2- eggs
2- tbsp cocoa
2-1oz bottles red food coloring
1-tsp salt
1-cup buttermilk
2½-cups reg. flour (sifted)
1-tsp vanilla
1-tsp soda
1-tsp vinegar

Cream shortening, sugar & eggs.  Mix cocoa & food coloring and add to creamed mixture.  Sift flour and salt 3 to 4 times.  Add flour alternately with buttermilk to mixture then add vanilla.  Dissolve soda & vinegar.  Fold in to mixture.  Bake in 2 9” pans at 350 degrees for 30 – 35 minutes.  Cool.

Frosting

1-cup milk
3-tbsp flour
½ -cup butter
½ -cup Crisco
1-cup sugar
1-tsp vanilla

Cook milk and flour until thick.  Let cool.  In another bowl mix the butter, Crisco, sugar & vanilla.  Beat until creamy.  Add the cooled mixture and beat until creamy.

___________________________________________________
Brownies with Frosting

Brownies

1 stick oleo
1 cup sugar
4 tbsp cocoa
2 eggs
2/3 cup self-rising flour
1 cup nuts

Melt 1 stick of oleo in a 11 x 7 (or larger) pan.  Bake @ 350 degrees for 18 mins.  Take from oven and place 16 –20 marshmallows on top.  Bake 3 – 5 mins.  Cool.

Icing

2 cups confectioners’ sugar
¼ cup cocoa
2 tbsp butter or oleo
4 tbsp evaporated milk

Cream with beater and spread on brownies.

_______________________________________________
Sea Foam Nut Squares


2 cups sifted flour
2 tsp baking powder
1 tsp soda
½ tsp salt
½ cup shortening
½ cup granulated sugar
½ cup brown sugar
2 egg yolks
1 tsp vanilla
3 tbsp milk

Blend shortening with sugars (brown and granulated).  Sift flour baking powder, soda and salt together.  Combine with shortening mixture.  Add egg yolk, vanilla & milk.  Blend, press into greased 15 x 10 x 1 pan.  Sprinkle with chocolate bits.  Cover with topping.

Topping

2 egg whites
1 cup brown sugar
1 cup chopped nuts

Beat egg whites stiff.  Add brown sugar gradually.  Spread over dough.  Sprinkle with chopped nuts.  Bake at 325 degrees for 30 – 35 mins.

Cherie’s Candy Filled Brownie Bites


1 stick (1/2cup) butter
4 oz. unsweetened baking chocolate
1 1/3 cups sugar
3 large eggs
1 1/2 tsp. vanilla extract
3/4 cup all-purpose flour
1 bag (13 oz..) Snickers Mini candy bars
1/4 cup M & M,s mini baking bits

Heat oven to 350 degrees. Line miniature muffin pans with paper liners. Melt butter and chocolate in a medium saucepan over low heat or in a large bowl in microwave. Then stir to blend well.

Whisk in sugar, eggs and vanilla until combined. Stir in flour just until blended.

Spoon 1 measuring Tablespoon batter into each muffin cup. Press in a Snickers bar almost flush with surface; sprinkle with 4 0r 5 baking bits.

Bake 16 to 18 minutes until risen and tops look dry and shiny (some may have some caramel leaking). Cool in pan on a wire rack 5 minutes; remove from pan, using tip of a knife if needed, to rack to cool completely. Makes 42.

OATMEAL CHOCOLATE CHIP COOKIES  
1 1/3 cups butter
2/3 cups lard
2 cups brown sugar
1 cup white sugar
4 eggs
4 tbsp. water
3 cups oatmeal
4 cups flour
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 cups chocolate chips
Preheat oven at 350°F.
Mix together in large bowl. Lightly greese cookie sheets. Drop by spoon full onto cookie sheets.
Bake for 8-10 minutes or until lightly brown.

Funfetti Cookies 
 
1 package Pilsbury Funfetti Cake Mix
1/3 cup vegetable oil
2 eggs
1/2 can Funfetti Pink Vanilla Frosting
 
Heat oven to 375 degrees. In large bowl, combine
cake mix, oil, and eggs. Stir with spoon until
thoroughly moistened. Shape dough into 1" balls;
place on ungreased cookie sheet. With bottom of
 a glass dipped in flour, flatten balls to 1/4"
thickness. Bake for 6-8 minutes or until edges are
light brown. Spread frosting over warm cookies;
sprinkle with candy bits. Let frosting set before
storing.
 
You can substitute your favorite cake mix and
frosting flavors. Also, use your imagination!
You can use food coloring to make Christmas
colors and add your own variety of decorations,
like choclate chips, colored sugar sprinkles,
nuts, etc.  (Makes about 3 dozen)

When you speak your words echo only across the room
or down the hall.
But, when you write, your words echo down the ages. --Bud Gardner