From breathtaking holiday roasts and heartwarming breads to festive drinks and whimsical treats, you’ll discover new recipes to cherish in this chapter. Whether you’re celebrating Easter, Independence Day or the most joyous season of all, new family traditions are just waiting to be created.
“Traditionally served for the holidays, this dessert has already become a family heirloom recipe.”
—VANESSA JOHNSON HEYBURN, IDAHO
The plum jam and spices in this punch create a delightful holiday flavor and aroma. For a festive look, we filled the ice ring with cinnamon sticks, mint leaves and fruit.
—TASTE OF HOME TEST KITCHEN
PREP: 20 MINUTES + FREEZING
MAKES: 13 SERVINGS (¾ CUP EACH)
5 cups water, divided
Assorted fresh fruit (cranberries and lemon and orange slices)
Fresh mint leaves
Cinnamon sticks (3 inches), crushed
1 cup plum jam
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
4 cups cranberry juice, chilled
1 cup orange juice, chilled
¼ cup lemon juice
4 cups club soda, chilled
1. Lightly coat a decorative tube cake pan or gelatin mold with cooking spray; add ½ cup of water. Arrange the fruit, mint and cinnamon pieces in pan as desired. Freeze until solid. Add remaining water; arrange more fruit, mint and cinnamon pieces as desired. Freeze until ready to use.
2. In a microwave, melt jam; stir until smooth. Add ground cinnamon and nutmeg. Cool. Just before serving, in a punch bowl, combine the juices and jam mixture. Stir in soda.
3. Unmold ice ring by wrapping the bottom of the mold in a hot, damp dishcloth. Invert onto a baking sheet; place fruit side up in punch bowl.
Spicy pumpkin perks up these muffins, and cranberries lend a sweet-and-sour tang. Made with nutritious whole wheat, they’re great to bring to a brunch.
—LYNNE PARRISH PHOENIX, ARIZONA
PREP: 20 MINUTES BAKE: 15 MINUTES MAKES: 1 DOZEN
1¼ cups whole wheat flour
¾ cup sugar
¼ cup oat bran
1½ teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 eggs, beaten
1 cup canned pumpkin
⅔ cup plain yogurt
¼ cup canola oil
¾ cup dried cranberries
1. In a large bowl, combine the first seven ingredients. In another bowl, combine the eggs, pumpkin, yogurt and oil. Stir into dry ingredients just until moistened. Fold in cranberries. Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter.
2. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
We host Fourth of July at my home every year and this is the delicious pie I serve. My family always enjoys it because it’s so patriotic and festive.
—SHERRY CLUBINE INDEPENDENCE, KANSAS
PREP: 40 MINUTES + STANDING
BAKE: 50 MINUTES + COOLING
MAKES: 8 SERVINGS
Pastry for a double-crust pie
(9 inches)
2½ cups pitted dark sweet cherries
2½ cups fresh blueberries
¾ cup sugar
¼ cup all-purpose flour
½ teaspoon ground cinnamon
1 tablespoon butter
Additional sugar
1. Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Set crust aside.
2. In a large bowl, gently combine cherries and blueberries. Combine the sugar, flour and cinnamon; stir into fruit. Let stand for 10 minutes. Pour into crust; dot with butter.
3. Roll out remaining pastry into a 10-in. circle. Cut pastry in half. Cut one half into two wedges. Using a 1-in. star cookie cutter, cut out stars from one wedge. Place cutout pastry wedge over filling. Discard cutout stars.
4. Cut remaining pastry pieces into ½-in.-wide strips; position over filling to resemble a flag. Seal and flute edges. Sprinkle pastry with additional sugar. Cover edges with foil.
5. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 35-40 minutes longer or until pastry is golden brown and filling is bubbly. Cool on a wire rack.
Lamb is succulent with a flavorful rub of rosemary, garlic, onion and olive oil.
—SUZY HORVATH GLADSTONE, OREGON
PREP: 10 MINUTES
BAKE: 2 HOURS + STANDING
MAKES: 10-12 SERVINGS
⅓ cup olive oil
¼ cup minced fresh rosemary
¼ cup finely chopped onion
4 garlic cloves, minced
½ teaspoon salt
¼ teaspoon pepper
1 bone-in leg of lamb (5 to 6 pounds), trimmed
1. Combine the first six ingredients; rub over lamb. Place fat side up on a rack in a shallow roasting pan.
2. Bake, uncovered, at 325° for 2 to 2½ hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°), basting occasionally with pan juices. Let stand for 15 minutes before slicing.
No one leaves the table hungry when I serve my savory brunch casserole. In fact, folks rave about it! I like how easy it is to serve a crowd.
—MARY ECKLER LOUISVILLE, KENTUCKY
PREP: 20 MINUTES BAKE: 55 MINUTES MAKES: 12 SERVINGS
2 pounds bulk pork sausage
1 large onion, chopped
2 cups cooked rice
3 cups crisp rice cereal
3 cups (12 ounces) shredded cheddar cheese
6 eggs
2 cans (10¾ ounces each) condensed cream of celery soup, undiluted
½ cup milk
1. In a skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Place in a lightly greased 13-in. x 9-in. baking dish. Layer with the rice, cereal and cheddar cheese. In a bowl, beat the eggs, soup and milk. Spread over top.
2. Bake, casserole, uncovered, at 350° for 55-60 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Refrigerate leftovers.
HOME STYLE TIP
Test egg dishes like quiche and strata for doneness by inserting a knife near the center of the dish. If the knife comes out clean, the eggs are cooked.
By making these in muffin cups, I get to serve everyone their own individual quiches. I have also doubled the recipe, used jumbo muffin cups and baked the little treats about 10 minutes longer to great success.
—GENA STOUT RAVENDEN, ARKANSAS
PREP: 30 MINUTES BAKE: 20 MINUTES MAKES: 10 MINI QUICHES
4 eggs, lightly beaten
1 cup 2% cottage cheese
¼ cup 2% milk
2 tablespoons all-purpose flour
½ teaspoon baking powder
¼ teaspoon ground nutmeg
¼ teaspoon pepper
1½ cups (6 ounces) shredded Gruyere or Swiss cheese
¾ cup finely chopped fully cooked ham
3 tablespoons thinly sliced green onions
1. In a large bowl, combine the first seven ingredients; fold in the Gruyere cheese, ham and onions. Fill greased muffin cups three-fourths full.
2. Bake at 375° for 18-22 minutes until a knife inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.
3. Transfer quiches to a large resealable plastic freezer bag. May be frozen for up to 3 months.
To use frozen mini quiches: Thaw in the refrigerator overnight. Transfer to a greased baking sheet; bake at 350° for 10-14 minutes or until heated through.
Absolutely sensational is the only way to describe this crown roast! Moist and full of fruit-flavored stuffing, it’s a natural choice for any dinner that calls for a special presentation.
—SHAARON HETLAND CHILLIWACK, BRITISH COLUMBIA
PREP: 15 MINUTES BAKE: 3 HOURS + STANDING MAKES: 16 SERVINGS
1½ cups red currant jelly
½ cup orange liqueur or juice
1 pork crown rib roast (16 ribs and about 8 pounds)
¼ cup butter, cubed
1 large onion, chopped
1 celery rib, chopped
6 cups unseasoned stuffing cubes
1 can (15¼ ounces) apricot halves, drained and quartered
1 can (8 ounces) sliced water chestnuts, drained
1 large tart apple, peeled and chopped
1 egg, beaten
1 teaspoon salt
½ teaspoon rubbed sage
½ teaspoon dried thyme
1. In a small saucepan, heat jelly and orange liqueur over low heat until jelly is melted; brush over roast. Place roast on a rack in a large shallow roasting pan. Cover rib ends with foil. Bake, uncovered, at 350° for 2 hours.
2. In a large skillet, melt butter over medium heat. Add onion and celery; cook and stir until tender. Transfer to a large bowl; add remaining ingredients and mix well.
3. Carefully spoon stuffing into center of roast. Bake 1 hour longer or until a thermometer reads 160° in meat and stuffing.
4. Transfer to a serving platter; let stand for 10-15 minutes. Discard foil. Cut between ribs to serve.
Editor’s Note: Extra stuffing may be baked, covered, in a greased baking dish for 45-60 minutes or until a thermometer reads 160°.
Oohs and aahs are sure to follow when you serve my elegant dessert. The unique almond- and cinnamon-flavored crust is topped with a layer of strawberry jam, then filled with prepared lemon sorbet. I serve the torte with a fruit sauce and additional fresh berries.
—SARAH BRADLEY ATHENS, TEXAS
PREP: 30 MINUTES + FREEZING MAKES: 12 SERVINGS
3 cups slivered almonds, toasted
½ cup sugar
¼ teaspoon ground cinnamon
5 tablespoons butter, melted
⅓ cup seedless strawberry jam
3 pints lemon sorbet, softened
STRAWBERRY-RHUBARB SAUCE
½ cup sugar
¼ cup water
2½ cups sliced fresh or frozen rhubarb
2½ cups frozen unsweetened strawberries, partially thawed and sliced
¾ teaspoon vanilla extract
1 pint fresh strawberries, sliced
1. Place the almonds, sugar and cinnamon in a food processor; cover and process until finely chopped. Stir in the butter. Press onto the bottom and 2 in. up the sides of an ungreased 9-in. springform pan.
2. Place pan on a baking sheet. Bake at 350° for 15-20 minutes or until lightly browned. Cool completely on a wire rack.
3. In a small saucepan over low heat, melt jam; spread over bottom of crust. Top with sorbet. Freeze until firm.
4. Meanwhile, for sauce, combine sugar and water in a large saucepan. Bring to a boil. Add rhubarb; return to a boil. Reduce heat; cover and simmer for 5-8 minutes or until rhubarb is tender. Add thawed strawberries; bring to a boil. Remove from the heat; cool to room temperature. Stir in vanilla. Cool sauce; refrigerate until chilled.
5. Just before serving, remove sides of springform pan. Spoon ½ cup sauce onto center of torte; top with fresh strawberries. Serve with remaining sauce.
Peas and sprouts mixed with crunchy celery and flavorful bacon make an appealing winter side dish. I often add it to my holiday menus.
—JODIE BECKMAN COUNCIL BLUFFS, IOWA
PREP/TOTAL TIME: 25 MINUTES
MAKES: 6 SERVINGS
1 package (16 ounces) frozen Brussels sprouts
1 package (10 ounces) frozen peas
2 medium celery ribs, chopped
2 tablespoons butter
2 bacon strips, cooked and crumbled
2 tablespoons minced chives
1. Cook Brussels sprouts and peas according to package directions.
2. Meanwhile, in a small skillet, saute celery in butter until crisp-tender. Transfer to a large bowl; add bacon and chives. Drain Brussels sprouts and peas; add to celery mixture and stir until blended.
Everyone will get a kick out of this pumpkin-shaped cheese ball. You can make it a day ahead.
—SUZANNE MCKINLEY LYONS, GEORGIA
PREP: 20 MINUTES + CHILLING MAKES: 2½ CUPS
1 package (8 ounces) cream cheese, softened
1 carton (8 ounces) spreadable chive and onion cream cheese
2 cups (8 ounces) shredded sharp cheddar cheese
2 teaspoons paprika
½ teaspoon cayenne pepper
1 celery rib or broccoli stalk
Sliced apples and assorted crackers
1. In a small bowl, beat cream cheeses until smooth. Stir in the cheddar cheese, paprika and cayenne. Shape into a ball; wrap in plastic wrap. Refrigerate for 4 hours or until firm.
2. With a knife, add vertical lines to the cheese ball to resemble a pumpkin; insert a celery rib or broccoli stalk for the stem. Serve with apples and crackers.
HOME STYLE TIP
Keep your hands and the countertop clean by shaping a cheese ball on plastic wrap. Working from the underside of the wrap, pat the mixture into a ball. Finish as directed.
Chock-full of veggies and studded with colorful dried fruits, my unique stuffing boasts the very best of autumn’s harvest. It’s also delicious served with pork.
—RUTH HASTINGS LOUISVILLE, ILLINOIS
PREP: 25 MINUTES BAKE: 40 MINUTES MAKES: 6 SERVINGS
1½ cups water, divided
1 cup each chopped carrots, celery and onion
10 dried plums, halved
10 dried apricots, halved
1 teaspoon salt-free herb seasoning blend
½ teaspoon salt
8 slices cinnamon-raisin bread, cubed
¼ cup unsweetened apple juice
1. In a large saucepan, combine 1 cup water, carrots, celery, onion, plums, apricots, seasoning blend and salt. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until fruit and vegetables are tender.
2. Meanwhile, place the bread cubes in a single layer on baking sheets. Bake at 350° for 8-10 minutes or until lightly toasted. Transfer vegetable mixture to a large bowl. Stir in the bread cubes, apple juice and remaining water; toss gently to combine.
3. Transfer to a greased 1½-qt. baking dish. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until heated through.
Cranberry sauce and mandarin oranges make a beautiful, aromatic glaze for cooked ham. This recipe will be a crowd-pleaser!
—AGNES WARD STRATFORD, ONTARIO
PREP: 10 MINUTES BAKE: 2½ HOURS MAKES: 15 SERVINGS
1 bone-in fully cooked spiral-sliced ham (7 pounds)
1 can (14 ounces) whole-berry cranberry sauce
1 can (11 ounces) mandarin oranges, drained
1 can (8 ounces) jellied cranberry sauce
½ cup orange juice
½ teaspoon garlic powder
⅛ teaspoon hot pepper sauce
1. Place ham on a rack in a shallow roasting pan. Bake ham, uncovered, at 325° for 2 hours.
2. In a large saucepan, combine the remaining ingredients. Cook and stir over medium heat until heated through. Brush ham with some of the glaze; bake 30-60 minutes longer or until a thermometer reads 140°, brushing occasionally with remaining glaze.
Creamy and savory, these mashed potatoes are a perfect partner for just about any entree. They’re a snap to put together in advance.
—JAMIE BROWN-MILLER NAPA, CALIFORNIA
PREP: 30 MINUTES COOK: 20 MINUTES
MAKES: 8 SERVINGS
6 garlic cloves, peeled
1 teaspoon olive oil
2½ pounds small red potatoes, scrubbed
4 ounces cream cheese, softened
½ cup butter, cubed
½ cup 2% milk
½ teaspoon salt
½ teaspoon pepper
⅓ pound Stilton cheese, crumbled
6 bacon strips, cooked and crumbled
3 tablespoons minced fresh parsley, divided
1. Place garlic on a double thickness of heavy-duty foil. Drizzle with oil. Wrap foil around garlic. Bake at 425° for 15-20 minutes or until softened. Cool garlic for 10-15 minutes.
2. Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain; transfer to a large bowl.
3. Squeeze softened garlic into potatoes. Add the cream cheese, butter, milk, salt and pepper. Mash potatoes until combined. Stir in the Stilton cheese, bacon and 2 tablespoons parsley. Sprinkle with remaining parsley before serving.
A creamy potato filling flavored with roasted garlic makes this side dish a winner. It’s easy to prepare and a perfect choice to accompany a hearty meat entree like steak.
—NANCY MUELLER MENOMONEE FALLS, WISCONSIN
PREP: 1 HOUR BAKE: 25 MINUTES
MAKES: 2 SERVINGS
1 large baking potato
1 teaspoon canola oil, divided
6 garlic cloves, unpeeled
2 tablespoons butter, softened
2 tablespoons 2% milk
2 tablespoons sour cream
¼ teaspoon minced fresh rosemary or dash dried rosemary, crushed
⅛ teaspoon salt
⅛ teaspoon pepper
1. Scrub and pierce potato; rub with ½ teaspoon oil. Place garlic on a double thickness of heavy-duty foil. Drizzle with remaining oil. Wrap foil around garlic. Place potato and garlic on a baking sheet. Bake at 400° for 15 minutes. Remove garlic; bake potato 45 minutes longer or until tender.
2. When cool enough to handle, cut potato in half lengthwise. Scoop out the pulp, leaving thin shells.
3. Squeeze softened garlic into a small bowl; add potato pulp and mash. Stir in remaining ingredients. Spoon into potato shells. Place on an ungreased baking sheet. Bake at 350° for 25-30 minutes or until heated through.
This yeast bread is an Easter tradition at my house, but I also bake it other times of the year. While the bread is in the oven, the aroma is irresistible!
—ELIZABETH IMBLUM WARREN, OHIO
PREP: 20 MINUTES + RISING BAKE: 25 MINUTES MAKES: 2 LOAVES (12 SLICES EACH)
1 package (¼ ounce) active dry yeast
½ cup warm water (110° to 115°)
1 cup warm milk (110° to 115°)
¼ cup butter, softened
1 package (3.4 ounces) instant lemon pudding mix
3 eggs, lightly beaten
5 to 5½ cups all-purpose flour
1. In a large bowl, dissolve yeast in warm water. Add the milk, butter, pudding mix, eggs and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 8-in. x 4-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
4. Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool.
Pies are therapy to me. This is one I make for special events and holiday celebrations. The eggnog and sweet potato make a soft filling that goes nicely with the coconut topping’s lovely crunch.
—SARAH SPAUGH WINSTON-SALEM, NORTH CAROLINA
PREP: 25 MINUTES BAKE: 55 MINUTES + COOLING MAKES: 8 SERVINGS
¼ cup caramel ice cream topping
1 unbaked pastry shell (9 inches)
2 cups mashed sweet potatoes
¾ cup eggnog
1 egg, lightly beaten
2 tablespoons butter, melted
½ teaspoon vanilla extract
½ cup sugar
½ cup packed brown sugar
¾ teaspoon ground cinnamon
TOPPING
½ cup flaked coconut
⅓ cup all-purpose flour
¼ cup packed brown sugar
⅓ cup cold butter, cubed
¼ cup chopped pecans
1. Carefully spread caramel topping over bottom of pastry shell; set aside. In a small bowl, combine the sweet potatoes, eggnog, egg, butter and vanilla. Stir in the sugars and cinnamon. Carefully spoon over caramel layer.
2. Bake at 400° for 15 minutes. Reduce heat to 350°; bake 30 minutes longer.
3. Meanwhile, in a small bowl, combine the coconut, flour and brown sugar. Cut in butter until crumbly; stir in pecans. Sprinkle over pie.
4. Bake for 10-15 minutes or until a knife inserted near the center comes out clean and topping is golden brown (cover edges with foil if necessary to prevent overbrowning). Cool completely on a wire rack. Store in the refrigerator.
Editor’s Note: This recipe was tested with commercially prepared eggnog.
A local newspaper featured this potluck-friendly torte years ago. A creamy and playful-looking alternative to pumpkin pie, it quickly became one of my favorites.
—PEGGY SHEA LOWELL, INDIANA
PREP: 30 MINUTES BAKE: 25 MINUTES + CHILLING MAKES: 15 SERVINGS
1⅔ cups graham cracker crumbs
⅓ cup sugar
½ cup butter, melted
CREAM CHEESE FILLING
2 packages (8 ounces each) cream cheese, softened
¾ cup sugar
2 eggs, lightly beaten
PUMPKIN FILLING
2 envelopes unflavored gelatin
½ cup cold water
1 can (30 ounces) pumpkin pie filling
1 can (5½ ounces) evaporated milk
2 eggs, lightly beaten
TOPPING
1 carton (12 ounces) frozen whipped topping, thawed
1. In a small bowl, combine the crumbs, sugar and butter. Press onto the bottom of an ungreased 13-in. x 9-in. baking dish; set aside. In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Bake at 350° for 25-30 minutes or until center is almost set.
2. Meanwhile, in a small bowl, sprinkle gelatin over cold water; let stand for 1 minute. In a large saucepan, combine pie filling and evaporated milk. Bring to a boil. Add gelatin; stir until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly.
3. Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Cool for 10 minutes. Spread over cream cheese layer. Spread whipped topping over top. Cover and chill overnight.
Homemade truffles are a delicacy my family looks forward to every holiday. We love the combination of tart cranberries and rich chocolate—and the orange and almond nuances put this recipe over the top.
—TERRYANN MOORE VINELAND, NEW JERSEY
PREP: 1 HOUR + CHILLING MAKES: ABOUT 3 DOZEN
12 ounces bittersweet chocolate, chopped
½ cup unsalted butter, cubed
4 egg yolks, beaten
1 cup dried cranberries, chopped
3 tablespoons thawed orange juice concentrate
1 teaspoon almond extract
COATING
12 ounces white candy coating, chopped
⅓ cup finely chopped almonds
1 ounce bittersweet chocolate, melted
¼ cup dried cranberries
1. In a double boiler or metal bowl over simmering water, heat chocolate and butter until melted, stirring frequently. Whisk a small amount of mixture into egg yolks. Return all to the heat, whisking constantly. Cook and stir until mixture reaches at least 160° and coats the back of a spoon.
2. Remove from the heat; stir in the cranberries, orange juice concentrate and extract. Cool to room temperature, stirring occasionally. Refrigerate for 1 hour or until easy to handle. Shape into 1-in. balls.
3. In a microwave, melt candy coating. Dip truffles in coating; allow excess to drip off. Place on waxed paper-lined baking sheets; immediately sprinkle with almonds. Drizzle with bittersweet chocolate and garnish with dried cranberries. Refrigerate for 2 hours or until firm. Store in an airtight container in the refrigerator.
These patriotic pops are a hit at our annual Fourth of July get-together. Serve them as an after-picnic dessert. Or slip them into cellophane bags, tie on ribbons and give them as favors.
—COLLEEN STURMA MILWAUKEE, WISCONSIN
PREP: 30 MINUTES
COOK: 15 MINUTES + COOLING MAKES: 15 POPS
8 cups miniature marshmallows
6 tablespoons butter, cubed
12 cups Rice Krispies
12 Popsicle sticks
1 cup white baking chips
½ teaspoon shortening
Red, white and blue sprinkles
1. In a Dutch oven, heat marshmallows and butter until melted. Remove from the heat; stir in cereal and mix well. Press into a greased 15-in. x 10-in. x 1-in. baking pan. Cut out with a 3-in. star-shaped cookie cutter. Insert a Popsicle stick into the side of each star; place on waxed paper.
2. In a microwave, melt white chips and shortening; stir until smooth. Spread over stars. Decorate with sprinkles.
For an extra-special Christmas side, try this heavenly casserole that gives sweet potatoes a twist. They’re dressed up with eggnog, spices and a crunchy pecan topping.
—KATIE WOLLGAST FLORISSANT, MISSOURI
PREP: 20 MINUTES BAKE: 30 MINUTES
MAKES: 8 SERVINGS
6 cups mashed sweet potatoes (about 3 pounds)
⅔ cup eggnog
½ cup golden raisins
2 tablespoons sugar
1 teaspoon salt
TOPPING
¼ cup all-purpose flour
¼ cup quick-cooking oats
¼ cup packed brown sugar
¼ cup chopped pecans
3 tablespoons butter, melted
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1. In a large bowl, combine the potatoes, eggnog, raisins, sugar and salt. Transfer to a greased 2-qt. baking dish. Combine topping ingredients; sprinkle over top.
2. Bake, uncovered, at 350° for 30-35 minutes or until heated through.
Editor’s Note: This recipe was tested with commercially prepared eggnog.
Christmastime always means that instructions for this fruity dish come out of my recipe box. The traditional holiday colors make my table so pretty.
—DIANE SCHEFELKER IRETON, IOWA
PREP: 30 MINUTES + CHILLING
MAKES: 10 SERVINGS
1 package (3 ounces) lime gelatin
1 cup boiling water
⅓ cup unsweetened pineapple juice
1 cup crushed pineapple, drained
CREAM CHEESE LAYER
1 teaspoon unflavored gelatin
2 tablespoons cold water
1 package (8 ounces) cream cheese, softened
⅓ cup milk
BERRY LAYER
2 packages (3 ounces each) strawberry gelatin
2 cups boiling water
1 can (14 ounces) whole-berry cranberry sauce
Whipped topping, optional
1. Dissolve lime gelatin in boiling water; stir in pineapple juice. Stir in pineapple. Pour into an 11-in. x 7-in. dish; refrigerate until set.
2. In a small saucepan, sprinkle unflavored gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Transfer to a small bowl. Beat in cream cheese and milk until smooth. Spread over lime layer; refrigerate until set.
3. Dissolve strawberry gelatin in boiling water; stir in cranberry sauce. Cool for 10 minutes. Carefully spoon over cream cheese layer. Refrigerate until set.
4. Cut into squares. Garnish with whipped topping if desired.
Gorgonzola cheese and a balsamic vinegar reduction are pleasing partners to sweet apples. Serve them alongside any entree.
—CRYSTAL HOLSINGER SURPRISE, ARIZONA
PREP: 20 MINUTES BAKE: 40 MINUTES MAKES: 6 SERVINGS
⅓ cup chopped hazelnuts
¼ cup butter, chopped
3 tablespoons crumbled Gorgonzola cheese
1 tablespoon brown sugar
¼ teaspoon ground cinnamon
⅛ teaspoon salt
⅛ teaspoon onion powder
6 medium tart apples, cored
1 cup balsamic vinegar
1. In a small bowl, combine the first seven ingredients. Stuff apples with mixture and place in a greased 11-in. x 7-in. baking dish. Bake, uncovered, at 325° for 40-45 minutes or until apples are tender.
2. Meanwhile, in a small saucepan, bring vinegar to a boil; cook until liquid is reduced to ⅓ cup. Drizzle over apples.
Cranberry fans will ask for this sauce again and again. It’s loaded with their favorite fruit—in fresh, dried and juice form. Orange and allspice make it awesome.
—ARLENE SMULSKI LYONS, ILLINOIS
PREP: 10 MINUTES
COOK: 15 MINUTES + CHILLING
MAKES: 3 CUPS
1 package (12 ounces) fresh or frozen cranberries
1 cup thawed cranberry juice concentrate
½ cup dried cranberries
⅓ cup sugar
3 tablespoons orange juice
3 tablespoons orange marmalade
2 teaspoons grated orange peel
¼ teaspoon ground allspice
1. In a small saucepan, combine the fresh or frozen cranberries, cranberry juice concentrate, dried cranberries and sugar.
2. Cook over medium heat until the berries pop, about 15 minutes.
3. Remove from the heat; stir in the orange juice, marmalade, orange peel and allspice. Transfer to a small bowl; refrigerate until chilled.
HOME STYLE TIP
“I use leftover cranberry sauce to fill apples before baking them. The blend of flavors is delicious.”
—LORRAINE V. BEAVER DAM, WISCONSIN
Loaded with fresh strawberries and blueberries, this luscious treat is perfect for any Fourth of July celebration!
—CONSTANCE FENNELL GRAND JUNCTION, MICHIGAN
PREP: 25 MINUTES + CHILLING
MAKES: 8 SERVINGS
½ cup sugar
2 envelopes unflavored gelatin
4 cups white cranberry-peach juice drink, divided
1 tablespoon lemon juice
2 cups fresh strawberries, halved
2 cups fresh blueberries
CREAM
½ cup heavy whipping cream
1 tablespoon sugar
¼ teaspoon vanilla extract
1. In a large saucepan, combine sugar and gelatin. Add 1 cup cranberry-peach juice; cook and stir over low heat until gelatin is completely dissolved, about 5 minutes. Remove from the heat; stir in lemon juice and remaining cranberry-peach juice.
2. Place strawberries in an 8-cup ring mold coated with cooking spray; add 2 cups gelatin mixture. Refrigerate until set but not firm, about 30 minutes. Set aside remaining gelatin mixture.
3. Stir blueberries into remaining gelatin mixture; spoon over strawberry layer. Refrigerate overnight. Unmold onto a serving platter.
4. In a small bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Serve with gelatin.
My sister gave me this recipe at a family gathering one year, and I’ve been making her colorful, crisp salad for holiday get-togethers, dinner parties and potlucks ever since. The festive salad travels well and holds up beautifully on the buffet table, so it’s ideal for making ahead. Serve it in a clear bowl so everyone can see the pretty combination of colors.
—MARY DEAN EAU CLAIRE, WISCONSIN
PREP: 15 MINUTES + MARINATING MAKES: 6 SERVINGS
¼ cup canola oil
1 tablespoon plus 1½ teaspoons lemon juice
1 tablespoon plus 1½ teaspoons white wine vinegar
1 teaspoon salt
½ teaspoon sugar
Coarsely ground pepper
2 cups thinly sliced cauliflower
½ cup sliced pimiento-stuffed olives
⅓ cup chopped green pepper
⅓ cup chopped red pepper
1. In a jar with a tight-fitting lid, combine the first six ingredients; shake well. In a salad bowl, combine the cauliflower, olives and peppers; drizzle with dressing and toss to coat. Cover and refrigerate for several hours or overnight.
This down-home dessert takes on a touch of elegance when I serve it warm and drizzled with a thin orange custard sauce. It’s so pretty that I often make it for dinner guests.
—MARGERY RICHMOND FORT COLLINS, COLORADO
PREP: 35 MINUTES + STANDING BAKE: 65 MINUTES MAKES: 12 SERVINGS
16 slices bread, crusts removed and cubed
1½ cups fresh or frozen cranberries, thawed
1 tablespoon grated orange peel
¼ cup butter, melted
6 eggs
4 cups milk
¾ cup plus 1 tablespoon sugar, divided
1 teaspoon vanilla extract
ORANGE CUSTARD SAUCE
3 egg yolks
¼ cup sugar
1 cup heavy whipping cream
1 orange peel strip (¼ inch)
½ teaspoon orange extract
1. In a greased 13-in. x 9-in. baking dish, layer half of the bread cubes, cranberries and orange peel. Repeat layers. Drizzle with butter.
2. In a large bowl, beat the eggs, milk, ¾ cup sugar and vanilla until blended; pour over bread mixture. Let stand for 15-30 minutes. Sprinkle with remaining sugar.
3. Bake, uncovered, at 375° for 65-75 minutes or until a knife inserted near the center comes out clean.
4. For sauce, in a heavy saucepan, beat egg yolks and sugar. Stir in cream and orange peel. Cook and stir over low heat for 20-25 minutes or until mixture is thickened and coats the back of a spoon. Remove from the heat; discard orange peel. Stir in extract. Refrigerate until chilled. Serve with bread pudding.
With cool mint flavor and a festive look, these whimsical creations will make you feel like you’re at the North Pole. The chilled dough is easy to shape, too.
—NANCY KNAPKE FORT RECOVERY, OHIO
PREP: 1 HOUR + CHILLING BAKE: 10 MINUTES/BATCH + COOLING MAKES: 4 DOZEN
1 cup unsalted butter, softened
1 cup sugar
1 egg
2 teaspoons mint extract
½ teaspoon vanilla extract
2¾ cups all-purpose flour
½ teaspoon salt
12 drops green food coloring
12 drops red food coloring
1½ cups white baking chips
Crushed mint candies
1. In a bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine flour and salt; gradually add to the creamed mixture and mix well.
2. Set aside half of the dough. Divide remaining dough in half; add green food coloring to one portion and red food coloring to the other. Wrap dough separately in plastic wrap. Refrigerate for 1-2 hours or until easy to handle.
3. Divide green and red dough into 24 portions each. Divide plain dough into 48 portions. Roll each into a 4-in. rope. Place each green rope next to a white rope; press together gently and twist. Repeat with red ropes and remaining white ropes. Place 2 in. apart on ungreased baking sheets.
4. Bake at 350° for 10-12 minutes or until set. Cool for 2 minutes before carefully removing from pans to wire racks to cool completely.
5. In a microwave, melt white chips; stir until smooth. Dip cookie ends into melted chips; allow excess to drip off. Sprinkle with crushed candies and place on waxed paper. Let stand until set. Store in an airtight container.
This recipe has everything I want in a holiday dessert. It’s decadent, easy to prepare and beautiful.
—BONNIE L. CAMERON COLBERT, WASHINGTON
PREP: 35 MINUTES BAKE: 35 MINUTES + CHILLING MAKES: 15 SERVINGS
1 package (18¼ ounces) yellow cake mix
⅓ cup orange juice or orange liqueur
⅓ cup sherry or additional orange juice
1 jar (18 ounces) seedless raspberry jam
1½ cups cold 2% milk
1 package (3.4 ounces) instant vanilla pudding mix
1 cup (8 ounces) reduced-fat sour cream
2 cups heavy whipping cream
3 tablespoons confectioners’ sugar
1½ cups fresh raspberries
1. Prepare and bake the cake according to package directions, using a greased 13-in. x 9-in baking pan. Cool; cut into 1-in. cubes.
2. In a small bowl, combine orange juice and sherry. In another bowl, whisk jam. In a large bowl, whisk milk and pudding mix for 2 minutes. Whisk in sour cream. Let stand for 2 minutes or until soft-set.
3. Divide half of the cake cubes among 15 parfait glasses or dessert dishes; drizzle with half of the orange juice mixture. Layer each with jam and pudding mixture. Top with remaining cake cubes; drizzle with remaining orange juice mixture. Cover and refrigerate for at least 4 hours.
4. Just before serving, in a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until stiff peaks form. Dollop over trifles and garnish with raspberries.
Want to simplify your sugar cookies? Roll the buttery dough into balls, then dip them into colored sugar before baking.
—TASTE OF HOME TEST KITCHEN
PREP: 30 MINUTES + CHILLING
BAKE: 10 MINUTES/BATCH MAKES: 5½ DOZEN
¾ cup butter-flavored shortening
1½ cups sugar
2 eggs
½ teaspoon almond extract
½ teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
⅓ cup buttermilk
Colored sugar and/or coarse sugar
1. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. Cover and refrigerate for at least 2 hours.
2. Roll into 1-in. balls; dip tops in sugar. Place 2 in. apart on parchment paper-lined baking sheets. Bake at 375° for 9-11 minutes or until lightly browned and tops are cracked. Remove to wire racks to cool.
Coming up with this decadent cake was a real family affair. The cake recipe is from my sister-in-law, I created the frosting, and my husband, Alan, thought of studding the cake with made-from-scratch English toffee. Traditionally served for the holidays, this dessert has already become a family heirloom recipe.
—VANESSA JOHNSON HEYBURN, IDAHO
PREP: 1½ HOURS BAKE: 20 MINUTES + COOLING
MAKES: 16 SERVINGS
1 teaspoon plus ¾ cup butter, divided
1 cup sugar
2 tablespoons water
Dash salt
½ cup coarsely chopped pecans
1 teaspoon vanilla extract
CAKE
2 cups sugar
1 cup water
1 cup 2% milk
½ cup canola oil
2 eggs
2 teaspoons vanilla extract
1¾ cups all-purpose flour
¾ cup baking cocoa
1½ teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
FROSTING
2 cups heavy whipping cream
1 package (8 ounces) cream cheese, softened
½ cup mascarpone cheese
9 ounces white baking chocolate, melted
1 cup confectioners’ sugar
1 teaspoon vanilla extract
1 cup dulce de leche, divided
1. Line a 13-in. x 9-in. baking pan with foil and grease the foil with 1 teaspoon butter; set aside.
2. In a large heavy saucepan, combine the sugar, water, salt and remaining butter. Cook and stir over medium heat until a candy thermometer reads 300° (hard-crack stage). Remove from heat; stir in pecans and vanilla. Immediately pour into prepared pan. Let stand until set, about 1 hour. Break into small pieces.
3. In a large bowl, beat the sugar, water, milk, oil, eggs and vanilla until well blended. Combine the flour, cocoa, baking powder, baking soda and salt; gradually beat into sugar mixture until blended. Transfer batter to three greased and floured 9-in. round baking pans.
4. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
5. In a large bowl, beat whipping cream until stiff peaks form. In a another bowl, beat cheeses until smooth; add the chocolate, confectioners’ sugar and vanilla. Fold in whipped cream and ½ cup dulce de leche.
6. Place bottom cake layer on a serving plate; spread with 2 cups frosting and sprinkle with ¼ cup toffee. Repeat layers once. Top with remaining cake layer. Spread remaining frosting over top and sides of cake.
1. Drop remaining dulce de leche by teaspoonfuls over top of cake; cut through frosting with a knife to swirl. Press remaining toffee into top and sides of cake. Refrigerate leftovers.
Editor’s Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test. This recipe was tested with Nestle dulce de leche. Look for it in the international foods section.
I got this recipe from my husband’s cousin. She always made the luscious dressing for her mother at Thanksgiving.
—ANNA MAYER FORT BRANCH, INDIANA
PREP: 30 MINUTES + COOLING BAKE: 40 MINUTES MAKES: 8 SERVINGS
1 package (8½ ounces) corn bread/muffin mix
½ cup water
4 cups chopped yellow summer squash
½ cup butter
½ cup each chopped onion, celery and green pepper
1 can (10¾ ounces) condensed cream of chicken soup, undiluted
1 cup milk
1 teaspoon salt
½ teaspoon pepper
1. Prepare corn bread according to package directions. Cool and crumble into a large bowl; set aside.
2. In a large saucepan, bring ½ in. of water to a boil. Add squash; cook, covered, for 3-5 minutes or until crisp-tender. Drain. Meanwhile, in a large skillet, melt butter. Add the onion, celery and green pepper; saute until tender.
3. Add vegetable mixture and squash to the corn bread. In a small bowl, combine the soup, milk, salt and pepper; add to corn bread and stir until blended. Transfer to a greased 11-in. x 7-in. baking dish.
4. Bake, uncovered, at 350° for 40-45 minutes or until golden brown.
I found the instructions for these delicious beef filets in a cookbook I bought on a cruise. My friend and I tried them and they’re one of our favorites—easy, quick to prepare and so elegant on the table.
—AGNES WARD STRATFORD, ONTARIO
PREP: 30 MINUTES BROIL: 5 MINUTES
MAKES: 2 SERVINGS
2 beef tenderloin steaks (1 inch thick and 5 ounces each)
¼ teaspoon pepper
1 tablespoon canola oil
3 shallots, finely chopped
2 tablespoons Cognac
¼ teaspoon whole peppercorns, crushed
½ cup dry red wine or beef broth
¼ cup beef broth
2 ounces fresh goat cheese, crumbled
1. Sprinkle steaks with pepper. In a large skillet, cook steaks in oil over medium heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Remove to a baking sheet and keep warm.
2. Reduce heat to low; add the shallots, Cognac and peppercorns, stirring to loosen browned bits from pan. Stir in wine and broth. Bring to a boil over medium heat; cook until liquid is reduced to ½ cup.
3. Top steaks with cheese. Broil 6 in. from the heat for 2-3 minutes or until cheese is softened. Serve sauce mixture with steaks.
I needed to use up some eggnog, so I swapped it for milk in my sweet-roll recipe. Even those who might pass up eggnog otherwise go back for seconds of these yummy frosted treats.
—REBECCA SOSKE DOUGLAS, WYOMING
PREP: 40 MINUTES + RISING BAKE: 20 MINUTES
MAKES: 1 DOZEN
4½ cups all-purpose flour
½ cup sugar
1 package (¼ ounce) active dry yeast
½ teaspoon salt
¾ cup eggnog
½ cup butter, cubed
¼ cup canned pumpkin
2 eggs
FILLING
¼ cup butter, melted
½ cup sugar
1 teaspoon ground cardamom
1 teaspoon ground allspice
FROSTING
2 ounces cream cheese, softened
2 tablespoons eggnog
1 tablespoon canned pumpkin
¼ teaspoon ground cardamom
2 cups confectioners’ sugar
1. In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat the eggnog, butter and pumpkin to 120°-130°. Add to dry ingredients; beat on medium speed for 2 minutes. Add eggs and ½ cup flour; beat 3 minutes longer. Stir in enough remaining flour to form a firm dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down.
3. Roll into an 18-in. x 12-in. rectangle. Brush with melted butter. Combine the sugar, cardamom and allspice. Sprinkle to within ½ in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut into 1½-in. slices.
4. Place rolls, cut side down, in a greased 13-in. x 9-in. baking pan. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 350° for 20-25 minutes or until golden brown.
5. In a small bowl, beat the cream cheese, eggnog, pumpkin and cardamom until blended. Add confectioners’ sugar; beat until smooth. Spread over warm rolls. Cool on a wire rack.
Editor’s Note: This recipe was tested with commercially prepared eggnog.
The decorations on this patriotic dessert remind me of a fireworks display. Since the recipe includes both cookies and cake, people can take their pick—or have both!
—JENNIFER LINDSTROM BROOKFIELD, WISCONSIN
PREP: 1 HOUR 20 MINUTES BAKE: 25 MINUTES + COOLING MAKES: 12 SERVINGS
1 package (18¼ ounces) white cake mix
1 tube (16½ ounces) refrigerated sugar cookie dough, softened
⅔ cup all-purpose flour
12 lollipop sticks
BUTTERCREAM
1¼ cups shortening
⅓ cup plus 4 teaspoons water
1¼ teaspoons vanilla extract
5 cups confectioners’ sugar
1 tablespoon plus ¾ teaspoon meringue powder
DECORATING
Red and blue colored sugar
Coarse sugar
Red and blue paste food coloring
1 tablespoon light corn syrup
1. Prepare and bake cake according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.
2. In a large bowl, combine cookie dough and flour. On a lightly floured surface, roll out dough to ¼ -in. thickness. Cut out 12 cookies with a floured 2-in. star cookie cutter; insert lollipop sticks into dough. Cut out eight cookies with a floured 1-in. star cookie cutter.
3. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 7-9 minutes or until edges are light golden brown. Cool on wire racks.
4. For buttercream, using a heavy-duty stand mixer, combine the shortening, water and vanilla. Combine confectioners’ sugar and meringue powder; beat into shortening mixture.
5. Spread 2 cups buttercream between layers and over top and sides of cake. Sprinkle the top with colored sugar. Frost cookie pops; sprinkle with red, blue and clear sugars.
6. Tint ⅓ cup frosting red and ⅓ cup blue; leave remaining frosting white. Using a #18 star tip and white frosting, pipe a border around bottom of cake. Using a #4 round tip with blue frosting and an additional #18 star tip with red frosting, pipe four flags on sides of cake.
7. In a microwave, heat corn syrup for 10 seconds or just until bubbly. Brush over one side of small star cookies; sprinkle with red and blue sugars. Press onto sides of cake. Press cookie pops into top of cake.
Editor’s Note: Meringue powder is available from Wilton Industries. Call 800-794-5866 or visit wilton.com.
This tangy rhubarb pie is topped with a luscious cream cheese layer. It’s a match made in heaven!
—STACEY MEYER PLYMOUTH, WISCONSIN
PREP: 35 MINUTES BAKE: 25 MINUTES + CHILLING MAKES: 8 SERVINGS
Pastry for single-crust pie (9 inches)
4½ teaspoons all-purpose flour
1 tablespoon cornstarch
1 cup sugar, divided
½ cup water
3 cups sliced fresh or frozen rhubarb
1 teaspoon vanilla extract, divided
12 ounces cream cheese, softened
2 eggs, lightly beaten
1 egg yolk
1. Line a 9-in. pie plate with pastry; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
2. In a small saucepan, combine the flour, cornstarch and ½ cup sugar. Add water and rhubarb; stir until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in ½ teaspoon vanilla. Transfer to prepared pastry.
3. In a bowl, beat cream cheese with remaining sugar and vanilla until smooth. Add eggs and egg yolk; beat on low speed just until combined. Spread over top of pie.
4. Cover edges with foil. Bake at 325° for 25-30 minutes or until set. Cool on a wire rack for 1 hour. Refrigerate for at least 4 hours before serving.
Editor’s Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Thanksgiving has never been the same since I tried this recipe. I have made it for the past 3 years, and it has never failed to impress both in presentation and flavor. This turkey is a true showstopper!
—NANCY NIEMERG DIETERICH, ILLINOIS
PREP: 30 MINUTES BAKE: 2¾ HOURS MAKES: 14-16 SERVINGS (2 CUPS GRAVY)
1 turkey (14 to 16 pounds)
¼ cup butter, softened
2 tablespoons Italian seasoning
2 teaspoons salt
2 teaspoons pepper
1 large onion, quartered
1 medium lemon, quartered
1 medium orange, quartered
3 fresh rosemary sprigs
3 sprigs fresh sage
3 cups chicken broth, divided
¼ cup all-purpose flour
Additional citrus fruits and herb sprigs, optional
1. Pat turkey dry. Combine butter and Italian seasoning. With fingers, carefully loosen skin from the turkey breast; rub half of the butter under skin. Rub remaining mixture over the skin. Rub cavity with salt and pepper and fill with onion, lemon, orange, rosemary and sage. Tuck wings under turkey; tie drumsticks together. Place breast side up on a rack in a roasting pan. Pour 2 cups broth into pan.
2. Bake at 325° for 2¾ to 3¼ hours or until a thermometer reads 180°, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 20 minutes before carving.
3. Pour drippings into a small saucepan; skim fat. Combine flour and remaining broth until smooth; whisk into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
4. Discard onion, lemon, orange and herbs from the turkey; transfer turkey to a serving platter. Garnish the platter with additional citrus fruits and herb sprigs if desired. Serve turkey with gravy.
Lemon and carrot flavors combine for a unique flavor sensation in moist and tender quick bread. I know it’s a winner because I bring a loaf to our church festival every year, and I always get requests to bake it again.
—HAZEL SCHULTZ PAINESVILLE, OHIO
PREP: 20 MINUTES
BAKE: 40 MINUTES + COOLING
MAKES: 2 LOAVES (12 SLICES EACH)
¾ cup butter, softened
1½ cups sugar
3 eggs
1 tablespoon lemon juice
2¼ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup milk
1 cup shredded carrots
¾ cup chopped pecans
2 tablespoons grated lemon peel
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in lemon juice. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with milk. Stir in the carrots, pecans and lemon peel.
2. Transfer to two greased 8-in. x 4-in. loaf pans. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
One bite of this old-fashioned spice cake will bring back memories. Chock-full of raisins and nuts, it tastes extra special drizzled with a rich, buttery sauce.
—LINDA STEMEN MONROEVILLE, INDIANA
PREP: 25 MINUTES BAKE: 45 MINUTES + COOLING MAKES: 12 SERVINGS
2 cups sugar
2 cups raisins
2 cups water
1 cup butter, cubed
3½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon each ground nutmeg and cloves
1 cup chopped pecans
BRANDY BUTTER SAUCE
1 cup heavy whipping cream
1 cup butter, cubed
1 cup sugar
4 egg yolks, lightly beaten
¼ cup brandy
1. In a large saucepan, combine the sugar, raisins, water and butter. Bring to a boil. Reduce heat to medium; cook, uncovered, for 5 minutes or until sugar is dissolved. Remove from the heat; cool.
2. In a large bowl, combine the flour, baking soda, cinnamon, nutmeg and cloves. Add raisin mixture; beat until blended. Fold in pecans.
3. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 45-55 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
4. For sauce, in a large saucepan, bring cream to a boil; stir in butter and sugar until smooth. Reduce heat; stir a small amount of hot liquid into egg yolks. Return all to the pan, stirring constantly. Cook until sauce is slightly thickened and coats the back of a spoon (do not boil). Remove from the heat; stir in brandy. Serve warm with cake.
This is not your typical pumpkin pie! With a smooth, creamy filling and pretty arrangement of nuts on top, it’s a sensational dessert.
—LORETTA LAWRENCE MYRTLE BEACH, SOUTH CAROLINA
PREP: 20 MINUTES BAKE: 40 MINUTES + COOLING MAKES: 8 SERVINGS
1 can (15 ounces) solid-pack pumpkin
1 cup mashed sweet potatoes
¾ cup packed brown sugar
1½ teaspoons ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
3 eggs, beaten
1¼ cups heavy whipping cream
1 can (5 ounces) evaporated milk
1 tablespoon dark rum
Pastry for single-crust pie (9 inches)
PECANS
2 cups pecan halves
½ cup packed brown sugar
¼ cup heavy whipping cream
Whipped cream
1. In a large bowl, combine the first eight ingredients. Add the eggs, cream, milk and rum; mix well. Line a 9-in. deep-dish pie plate with pastry; trim and flute edges. Pour pumpkin mixture into pastry.
2. Bake at 400° for 40-45 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack.
3. In a small bowl, combine the pecans, brown sugar and cream. Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 15-20 minutes or until toasted, stirring once. Cool completely.
4. Top pie with sugared pecans; serve with whipped cream. Refrigerate leftovers.
A perfect holiday treat for adults, these hot drinks are simple and fun to make. They definitely take the chill off.
—TASTE OF HOME TEST KITCHEN
PREP/TOTAL TIME: 20 MINUTES
MAKES: 2 SERVINGS
2 cups unsweetened apple juice
4 teaspoons brown sugar
2 teaspoons lemon juice
¼ teaspoon ground cinnamon
Dash ground cloves
Dash ground nutmeg
1½ ounces orange liqueur
1½ ounces brandy
Sweetened whipped cream and additional ground nutmeg, optional
1. In a small saucepan, heat the first six ingredients until sugar is dissolved. Remove mixture from the heat; stir in the orange liqueur and brandy.
2. Pour into mugs; garnish with whipped cream and additional nutmeg if desired.
What could be better on a cold day than a warm casserole and creamy sweet corn bread put together? Since it starts with a mix, this side takes no time to make. Just bake, scoop and eat. Yum!
—VALERY ANDERSON STERLING HTS, MICHIGAN
PREP: 15 MINUTES BAKE: 20 MINUTES MAKES: 9 SERVINGS
½ cup dried cranberries
½ cup boiling water
1 package (8½ ounces) corn bread/muffin mix
1 teaspoon onion powder
¼ teaspoon rubbed sage
1 egg
1 can (14¾ ounces) cream-style corn
2 tablespoons butter, melted
¼ cup chopped pecans
½ teaspoon grated orange peel
1. Place cranberries in a small bowl; cover with boiling water. Let stand for 5 minutes; drain and set aside.
2. In a small bowl, combine the muffin mix, onion powder and sage. In another bowl, whisk the egg, corn and butter; stir into dry ingredients just until moistened. Fold in the pecans, orange peel and cranberries.
3. Transfer to a greased 8-in. square baking dish. Bake uncovered at 400° for 20-25 minutes or until set.
HOME STYLE TIP
“To make a quick and savory corn bread, I use a small box mix that calls for one egg and ⅓ cup milk. But instead of the milk, I stir in ¾ cup of French onion dip.”
—DONNA F. TOPEKA, KANSAS
I often bake a double batch of these moist, fluffy biscuits to meet the enthusiastic demand. My dad loves their pumpkiny goodness and requests them for holidays, Father’s Day and his birthday.
—LIZA TAYLOR SEATTLE, WASHINGTON
PREP: 20 MINUTES BAKE: 20 MINUTES MAKES: 6 BISCUITS
1¾ cups all-purpose flour
¼ cup packed brown sugar
2½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
½ cup plus 1½ teaspoons cold butter, divided
¾ cup canned pumpkin
⅓ cup buttermilk
1. Combine the flour, brown sugar, baking powder, salt and baking soda. Cut in ½ cup of the butter until mixture resembles coarse crumbs. Combine the pumpkin and buttermilk; stir into crumb mixture just until moistened.
2. Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1-in. thickness; cut with a floured 2½-in. biscuit cutter. Place 1 in. apart on a greased baking sheet.
3. Bake at 425° for 18-22 minutes or until golden brown. Melt remaining butter; brush over biscuits. Serve warm.
Both young and old alike are sure to enjoy this colorful Easter fruit salad that uses pastel marshmallows. I recommend making it the day before it’s served.
—DEANNA RICHTER ELMORE, MINNESOTA
PREP: 25 MINUTES + CHILLING
MAKES: 12 SERVINGS
1 can (20 ounces) unsweetened pineapple chunks
¾ cup sugar
2 tablespoons all-purpose flour
2 eggs, lightly beaten
1 tablespoon lemon juice
1 cup heavy whipping cream, whipped
1 can (11 ounces) mandarin oranges, drained
1 package (10½ ounces) pastel miniature marshmallows
1 jar (10 ounces) maraschino cherries, drained and chopped
1. Drain pineapple, reserving the juice; set pineapple aside. In a heavy saucepan, combine the sugar, flour, eggs, lemon juice and reserved pineapple juice until smooth. Cook and stir over medium-low heat until mixture is thickened and reaches 160°. Cool to room temperature.
2. Fold in whipped cream. In a large bowl, combine the oranges, marshmallows, cherries and reserved pineapple; fold in cooked dressing. Refrigerate until chilled.
I’ve been making this wonderful Easter candy for years. The eggs are a big hit with everyone who loves marshmallows.
—BETTY CLAYCOMB ALVERTON, PENNSYLVANIA
PREP: 45 MINUTES + STANDING COOK: 15 MINUTES MAKES: 3 DOZEN
25 cups all-purpose flour (about 8 pounds)
1 large egg
2 tablespoons unflavored gelatin
½ cup cold water
2 cups sugar
1 cup light corn syrup, divided
¾ cup hot water
2 teaspoons vanilla extract
1 pound dark chocolate candy coating, melted
2 ounces white candy coating, melted
1. Spread 7 cups flour in each of three 13-in. x 9-in. pans and 4 cups flour in a 9-in. square pan. Carefully wash the egg in a mild bleach solution (1 teaspoon chlorine bleach to 1 qt. warm water); dry. Press washed egg halfway into the flour to form an impression. Repeat 35 times; set aside.
2. In a small bowl, sprinkle the gelatin over cold water; set aside. In a large saucepan, combine the sugar, ½ cup corn syrup and hot water. Bring to a boil over medium heat, stirring constantly, until a candy thermometer reads 238° (soft-ball stage). Remove from the heat; stir in remaining corn syrup.
3. Pour into a large bowl. Add reserved gelatin, 1 tablespoon at a time, beating on high speed until candy is thick and has cooled to lukewarm, about 10 minutes. Beat in vanilla.
4. Spoon lukewarm gelatin mixture into egg depressions; dust with flour. Let stand for 3-4 hours or until set.
5. Brush excess flour off marshmallow eggs. Dip each in chocolate candy coating. Place flat side down on waxed paper. Let stand until set. Pour white candy coating into a heavy-duty resealable plastic bag; cut a hole in one corner. Drizzle over eggs.
Editor’s Note: For safety reasons, we recommend that you discard the egg and all of the flour. We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
A basket of warm cinnamon rolls is a sure way to impress family and friends. Add cranberries and chocolate to the ingredient mix, and these treats are irresistible.
—MEG MARRIOTT TACOMA, WASHINGTON
PREP: 45 MINUTES + CHILLING BAKE: 30 MINUTES + COOLING MAKES: 16 SERVINGS
2 packages (¼ ounce each) active dry yeast
2 cups warm water (110° to 115°)
1 cup butter, melted
½ cup sugar
2 teaspoons salt
5 to 6 cups all-purpose flour
FILLING
1 cup butter, softened
½ cup packed brown sugar
2 teaspoons ground cinnamon
1 package (10 to 12 ounces) white baking chips
1 cup dried cranberries
½ cup chopped pecans
GLAZE
2 cups confectioners’ sugar
2 teaspoons vanilla extract
5 to 6 tablespoons heavy whipping cream
1. In a large bowl, dissolve yeast in warm water. Add the butter, sugar, salt and 4 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight.
3. Punch dough down. On a lightly floured surface, roll into a 24-in. x 12-in. rectangle. For filling, combine the butter, brown sugar and cinnamon; spread over dough to within ½ in. of edges. Sprinkle with chips, cranberries and pecans. Roll up jelly-roll style, starting with a long side; pinch seam to seal.
4. Cut into 16 slices. Place cut side down in two greased 13-in. x 9-in. baking pans. Cover and let rise in a warm place until doubled, about 45 minutes.
5. Bake at 350° for 30-35 minutes or until golden brown. Meanwhile, in a small bowl, combine the confectioners’ sugar, vanilla and enough cream to achieve desired consistency; drizzle over warm rolls. Cool on wire racks.
This recipe gives potatoes a bit of tropical flair with pineapple, coconut, soy sauce and ginger. The potatoes are a hit whenever I’ve served them—at barbecues, holidays and more— and I’ve often had requests for the recipe.
—PAULA PELIS LENHARTSVILLE, PENNSYLVANIA
PREP: 20 MINUTES BAKE: 1¼ HOURS MAKES: 4-6 SERVINGS
1 can (20 ounces) unsweetened pineapple chunks
2 cups diced peeled potatoes
1 cup flaked coconut, divided
1 medium onion, sliced
¼ cup packed brown sugar
2 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon ground ginger
¼ cup cider vinegar
1 tablespoon soy sauce
1. Drain pineapple, reserving juice. In a large bowl, combine the pineapple, potatoes, ¾ cup coconut and onion. Transfer to a greased 1-qt. baking dish; set aside.
2. In a small saucepan, whisk the brown sugar, flour, salt, ginger, vinegar, soy sauce and reserved pineapple juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over potato mixture and toss to coat.
3. Cover and bake at 350° for 65-70 minutes or until potatoes are tender. Sprinkle with remaining coconut. Bake, uncovered, for 10 minutes or until lightly browned.
Carve out a little time to decorate these Halloween pumpkins with jack-o’-lantern faces. They’re a cute and fun treat to make and share!
—TASTE OF HOME TEST KITCHEN
PREP: 1 HOUR MAKES: 1 DOZEN
1 can vanilla frosting (16 ounces)
Orange food coloring
12 cupcakes of your choice
Assorted candies: spice drops, fruit leather, green licorice and licorice whips, candy corn, miniature and peanut M&Ms, jelly beans
1. Tint frosting orange; frost cupcakes. Roll spice drops to ¼-in. thickness; cut spice drops and fruit leather into triangles for eyes and noses.
2. Cut licorice into 1-in. lengths for stems. Cut licorice whips into 2- to 3-in. lengths and twist as desired to form pumpkin vines. Make jack-o’-lantern faces with candies.
Here’s a perfect side dish for Thanksgiving, with a tasty combination of sweet potatoes, cranberries and apples. I find it convenient to cook the sweet potatoes in the morning and assemble the dish, then bake it later.
—ISABELL BURROWS LIVERMORE, CALIFORNIA
PREP: 40 MINUTES BAKE: 30 MINUTES MAKES: 8 SERVINGS
2 large sweet potatoes
3 tablespoons butter
½ cup packed brown sugar
2 medium apples, peeled and cubed
½ cup dried cranberries
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1. Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 30-45 minutes or just until tender. Drain; cool slightly. Peel potatoes and cut into ½-in. slices; set aside.
2. In a large skillet, melt butter and brown sugar over medium heat. Add apples; cook and stir until crisp-tender. Stir in the cranberries, cinnamon and nutmeg.
3. In a greased 1½-qt. baking dish, layer half of the sweet potatoes and half of the apple mixture; repeat layers. Cover and bake at 375° for 30-35 minutes or until bubbly.
This unique chili freezes well, but it still doesn’t last around our farmhouse very long, especially when my five children and 13 grandchildren are around! They often are—we’re a very close-knit family.
—BETTY BUTLER GREENCASTLE, INDIANA
PREP: 10 MINUTES COOK: 70 MINUTES MAKES: 11 SERVINGS
3 pounds ground beef
1 medium onion, chopped
2 cans (16 ounces each) hot chili beans, undrained
2 bottles (12 ounces each) chili sauce
2 cans (10¾ ounces each) condensed tomato soup, undiluted
1 cup canned pumpkin
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 teaspoon sugar
1 teaspoon pepper
1 teaspoon chili powder
1. In a Dutch oven, cook the beef and onion over medium heat until no longer pink; drain. Stir in the remaining ingredients. Add water to thin if desired. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
This recipe represents my philosophy of cooking at its best—cooking with love. A good test to see if you have enough cream in the recipe is to gently press on the top of the layers (once it’s assembled). If there is enough cream, you should see it coming out on the sides, but not overflowing. Letting the au gratin rest is very important, even though it’s so delicious that you will want to jump right in. If you like onions, slice thinly and add between the layers.
—THERESA DANOS HYDE PARK, NEW YORK
PREP: 20 MINUTES BAKE: 1½ HOURS + STANDING MAKES: 9 SERVINGS
2 cups grated Parmesan cheese
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 tablespoon grated lemon peel
½ teaspoon salt
½ teaspoon pepper
2 pounds red potatoes, very thinly sliced
2½ cups heavy whipping cream
1. Combine the first five ingredients. Layer a third of the potatoes and ⅔ cup cheese mixture in a greased 8-in. square baking dish; repeat layers. Top with remaining potatoes; pour cream over top. Sprinkle with remaining cheese mixture.
2. Cover and bake at 325° for 65 minutes. Increase temperature to 375°. Uncover; bake 25-30 minutes longer or until potatoes are tender and top is golden brown. Let stand for 10 minutes before serving.
The aroma of pumpkin bread baking never fails to whet the appetite. This classic recipe is tender, moist and perfectly spiced and creates a sugary crust around the edges.
—KATHLEENE S. BAKER PLANO, TEXAS
PREP: 25 MIN. BAKE: 55 MIN. + COOLING
MAKES: 2 LOAVES (16 SLICES EACH)
⅔ cup shortening
2⅔ cups sugar
4 eggs
1 can (15 oz.) solid-pack pumpkin
⅔ cup water
3⅓ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon baking powder
½ teaspoon salt
⅛ teaspoon ground nutmeg
⅔ cup chopped pecans or walnuts
1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in the eggs, pumpkin and water (mixture will appear curdled). Combine flour, baking soda, cinnamon, baking powder, salt and nutmeg; gradually beat into pumpkin mixture until blended. Stir in nuts.
2. Transfer mixture to two greased 9-in. x 5-in. loaf pans. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
How my recipe collection feeds my soul
Early November always finds me wandering down memory lane as I fumble through my untidy batch of recipes. I’m not the sort who creates efficient recipe folders on my computer, nor do I alphabetize my collection in a cute recipe box. What I have instead is an embarrassing hodgepodge of cards, scraps of paper and even a few envelopes.
Finding my favorites for the holidays is never difficult, though. Some I recognize by the handwriting of the person who jotted a recipe down for me. Others, scribbled on any notepad that was handy at the time, I search out by the color of the paper I happen to recall it was written on.
One recipe card stands out among the others. The handwriting is faded, the yellowed edges are bent, and it has amassed an array of smudges over the years. Still, it’s far from being just another dog-eared recipe card. It’s a special keepsake from my mother, now deceased. Recently I recognized how faint her handwriting had become on the aged card, and placed it in a plastic bag for protection.
While I pop my loaf pans into my electric oven, I try to imagine my grandma baking this pumpkin bread recipe for her 11 children, using a woodstove in a drafty farmhouse. I can only wonder about the size of her mixing bowls and the number of loaves she had to make to feed a family that large!
I grew up in rural Kansas. Our house sat at the foot of a hill on the Plains, and Mother’s country kitchen was to be envied. The window over her kitchen sink provided a view of pastureland where cattle grazed regularly. From there, Mom could see most everything afoot in her domain—as well as any tomboyish prank I might have in the making. I can’t count the number of times the aroma of that pumpkin bread caught me by surprise. It never failed to lure me into the house and away from my latest escapade.
That ragged old recipe card has traveled with me from state to state, kitchen to kitchen, and has been the start of more loaves of Grandma’s Pumpkin Bread than I would dare to count. Many were devoured at family dinners; countless others became holiday gifts, embellished with colorful ribbons and bows.
And that card started a collection of recipes I gathered from old friends, new friends and relatives, each sharing a special dish. Some, like the pumpkin bread, have become part of my traditional holiday fare.
Put those cards and other bits of paper together and they form a roadmap of my adult life, passing along tranquil country roads and scenic city boulevards. True, I’ve encountered my share of bumps and detours along the way. But upon reflection, I’m more than thankful for each hill and valley—and more than that, for every person who touched my life and who shared a recipe to sustain me.