Desserts
Holiday Cranberry Trifle
Sonya Labbe
Los Angeles, CA
This dessert is so beautiful. I love to entertain with it...a perfect centerpiece for the holiday season. Delicious with either fresh or frozen cranberries.
2 12-oz. pkgs. cranberries
2-1/4 c. sugar, divided
zest of 1 orange
2 c. water
8-oz. pkg. cream cheese, softened
1/4 c. light brown sugar, packed
1/2 t. vanilla extract
2 c. whipping cream
2 all-butter pound cakes, cut into 3/4-inch thick slices
In a medium saucepan, combine cranberries, 2 cups sugar, zest and water. Bring to a simmer over medium heat; cook until cranberries begin to burst, about 8 to 10 minutes. Remove from heat; let cool completely. Using an electric mixer on high speed, beat cream cheese, brown sugar, remaining sugar and vanilla until well combined. With electric mixer on medium speed, gradually add cream; continue beating until soft peaks form. Arrange 1/3 of cake slices in a 3-quart clear glass serving dish. Spoon 1/3 of cranberry mixture over cake; spread to sides of dish. Dollop 1/3 of cream cheese mixture over cranberry mixture; spread to sides of dish. Repeat twice, ending with cream cheese mixture. Cover and refrigerate at least 2 hours before serving. Serves 12.
Recycle holiday cards with this sweet idea. Trace a cookie-cutter shape around the main image of the card. Cut out the shape, punch a hole and tie to a pine garland with bright red ribbon or yarn.
Sycamore Farm Christmas Drink
Penny Arnold
Louisville, IL
The holidays are near when I begin making this drink at our family home in the country, appropriately named Sycamore Farm.
64-oz. bottle cranberry juice
64-oz. bottle apple juice
1/2 c. orange juice
1 T. cinnamon
1 T. whole cloves
2/3 c. sugar
Garnish: orange slices and cinnamon sticks
Combine all ingredients except garnish in a large stockpot over medium heat. Stir often until heated through. Remove cloves. Garnish with orange slices and cinnamon sticks. Makes 16 cups.
Baked Brandied Cranberries
Ellen Den Boer-Hacquebard
Midwolde, Netherlands
I am Dutch and the only way we prepare cranberries is by cooking them in sugary water. One of my American friends gave me this recipe she received some twenty-five years ago from her neighbor.
2 12-oz. pkgs. cranberries
2-1/3 c. sugar, divided
1/4 c. brandy or apple juice
Place cranberries in an ungreased glass 13"x9" baking pan. Top with 2 cups of sugar; do not stir. Cover tightly with aluminum foil. Bake at 350 degrees for 50 to 55 minutes, until cranberries burst. Remove foil and stir. Let stand 10 minutes. Drizzle with brandy or apple juice. Stir in remaining sugar. Cool to room temperature; cover and refrigerate. Serves 6 to 8.
Cherry Christmas Pizza
Jacquelynn Daunce
Lockport, NY
I try to make our Christmas a little less stressful with very simple, great-tasting recipes! I can put this recipe together in less than ten minutes. While it’s baking and cooling, I can wrap a handful of gifts, set the dinner table and join in a chorus of “Jingle Bells”! Any kind of canned pie filling may be used...apple, blueberry, peach...but cherry looks so festive for the holidays.
9-inch frozen pie crust, thawed
8-oz. pkg. cream cheese, softened
2 eggs, beaten
1/2 c. sugar
1 t. vanilla extract
21-oz. can cherry pie filling
Lay thawed pie crust flat onto a 12" pizza pan that has been sprayed with non-stick vegetable spray. Pat crust to sides of pan. Bake at 425 degrees for 15 minutes. Let cool; reduce oven temperature to 375 degrees. Beat cream cheese, eggs, sugar and vanilla in a medium bowl. Pour over crust. Bake at 375 degrees for 15 minutes. Let cool; spread pie filling over top. Serves 8.
Dress up a mailbox using holiday stencils, fabric, greenery and bows. Fill with fun little treasures collected throughout the year. Place it on the table in the front hall and have young guests check to see if they’ve received mail!
Fast & Easy Cherry Cheesecake
Angela Rowe
Ontario, Canada
My mom and I make this simple no-bake dessert every year for Christmas. Enjoy!
8-oz. pkg. cream cheese, softened
1 c. sugar
1/2 c. cold milk
1 env. whipped topping mix
1/2 t. vanilla extract
2 9-inch graham cracker crusts
21-oz. can cherry pie filing
Blend together cream cheese and sugar with an electric mixer on medium speed until smooth, about 2 to 3 minutes. In a separate bowl, combine cold milk, whipped topping mix and vanilla. Beat with an electric mixer on high speed for 4 minutes. Lightly fold milk mixture into cream cheese mixture. Pour mixture into crusts; spread pie filling evenly across both cheesecakes. Cover and refrigerate overnight. Makes 2 cheesecakes, 6 servings each.
If you’ve strung your Christmas tree with popcorn, be sure to hang the garlands outside for the birds after the tree comes down!
Shelle’s Millionaire Pie
Michelle Caldwell
Totz, KY
I have been making this no-bake pie for Christmas since I was in high school and it has become a tradition. The recipe makes three pies...one for the parents, one for the in-laws and one for home.
2 8-oz. containers frozen whipped topping, thawed
14-oz. can sweetened condensed milk
20-oz. can crushed pineapple, drained
1 c. chopped walnuts
1/4 c. lemon juice
1/2 c. maraschino cherries, drained and chopped
3 9-inch graham cracker crusts
Mix together whipped topping, condensed milk, pineapple, walnuts and lemon juice on low to medium speed with an electric mixer. Stir in cherries. Spoon into crusts; cover and chill. Makes 3 pies, 8 servings each.
It’s easy to tote pies to a get-together...top off the filled pie plate with a lightweight vintage pie plate and secure the two with ribbon.
Chocolate Fudge Pie
Julie Marsh
Shelbyville, TN
In memory of my mom Juanita Fears, I’ve created my own special traditions at Christmastime just as Mom did when I was little. This pie is one of them. The filling is so yummy, you can serve it without the crust!
5 T. baking cocoa
1 c. margarine, melted and cooled slightly
4 eggs, lightly beaten
1/2 c. all-purpose flour
2 c. sugar
1 t. vanilla extract
2 8-inch pie crusts
In a large bowl, combine cocoa, margarine and eggs. Add flour and sugar; mix well. Stir in vanilla. Divide evenly into crusts. Bake at 375 degrees for 30 minutes. Makes 2 pies, 6 to 8 servings each.
As Christmas rolled around each year, my mother would have us children crack the English walnuts she used in various recipes...nut bread, fruitcake and a little sweet we called Stuffed Dates. We younger children were each given a hammer and some walnuts, and we cracked them on a newspaper spread out on the kitchen floor. The shells that we managed to keep intact were set aside, and later, when all the nuts were cracked, we hurried to float them on water in the bathroom sink. They became our little “boats” and we used our imaginations. Sometimes we took them with us into the bathtub at bath time too. So it was great fun to crack the nuts and float our little boats, all part of a memorable childhood at Christmastime. My sister, who is now a grandmother, uses the walnut halves in a different and charming way. She fills them with trinkets or treats and glues them together for her grandchildren’s Christmas stockings.
Eggnog Cake
Jeanette Busby
Dedham, MA
A rich treat to enjoy by a crackling fire. Top individual servings with a sprinkle of nutmeg or cinnamon if you like.
18-1/4 oz. pkg. yellow cake mix with pudding
3 eggs, beaten
1/3 c. oil
1 t. nutmeg
1-1/3 c. eggnog
In a large bowl, blend together all ingredients until smooth. Pour into a Bundt® pan that has been sprayed with non-stick vegetable spray. Bake at 350 degrees for 45 to 55 minutes, until a cake tester comes out clean. Cool on a wire rack 10 minutes. Transfer to a nice plate. Drizzle Eggnog Glaze over cake. Makes 12 servings.
Eggnog Glaze:
2 c. powdered sugar
2 T. margarine, softened
1 t. vanilla extract
3 to 4 T. eggnog
In a medium bowl, combine all ingredients except eggnog. Add enough eggnog to reach a glaze consistency.
Small drawstring bags sewn of holiday print fabric are sweet table favors. Fill them with packets of flavored tea or coffee for a special surprise.
Lemon Fluff
Janice Reinhardt
Bethel Park, PA
This dessert was especially enjoyed by my dad. I would bake it for his birthday celebrations. Dad is no longer with us, but this cake always brings back fond memories of him.
18-1/4 oz. pkg. lemon cake mix
8-oz. pkg. cream cheese, softened
3-oz. pkg. cream cheese, softened
3 c. milk
2 3.4-oz. pkgs. instant lemon pudding mix
12-oz. container frozen whipped topping, thawed
Prepare cake mix according to package instructions; bake in a greased and floured 13"x9" baking pan. Let cool. Beat cream cheese with an electric mixer. Add milk and pudding mixes. Beat for 5 minutes, then spread over cooled cake. Top with whipped topping. Cover and refrigerate; serve chilled. Serves 12 to 15.
Christmas is not a time nor a season,
but a state of mind.
To cherish peace and goodwill,
to be plenteous in mercy,
is to have the real
spirit of Christmas.
Ice Cream & Cookie Dessert
Suzanne Ruminski
Johnson City, NY
Anything that I can make ahead for the Christmas holiday is so helpful! This frozen dessert is refreshing and goes well with all the Christmas cookies I serve. You can also substitute coffee-flavored liqueur for the crème de menthe...mmm, good!
18-oz. pkg. chocolate sandwich cookies, divided
1/2 c. margarine
3 1-oz. sqs. unsweetened baking chocolate
3 eggs, beaten
2 c. powdered sugar
1/4 c. crème de menthe
1/2 gal. vanilla ice cream, softened
2 to 3 drops green food coloring
Set 5 cookies aside for the topping. Crush remaining cookies and arrange in the bottom of a lightly greased 13"x9" baking pan. In a double boiler, combine margarine, chocolate, eggs and powdered sugar. Cook and stir until it thickens to a fudge-like consistency. Pour over cookies; cover and freeze for 20 minutes. In a bowl, fold crème de menthe into softened ice cream. Add food coloring for extra color. Spread over crust. Crush reserved cookies; sprinkle on top. Cover and freeze until serving time. Let stand a few minutes to soften before cutting. Serves 12.
Try using refrigerated chocolate chip or sugar cookie dough to make a pie crust for a chilled filling or even for ice cream. Pat dough into a pie plate, chill for thirty minutes, then bake as package directs.
Fastest Cheesecake
Erin Brock
Charleston, WV
This sinfully rich dessert is part of our New Year’s Day tradition. No waiting overnight for good cheesecake. Just fifteen minutes to toss it together and an hour to chill. What could be easier? The secret is sweetened condensed milk...make sure you don’t use evaporated or it won’t turn out.
8-oz. pkg. cream cheese, softened
3-oz. pkg. cream cheese, softened
14-oz. can sweetened condensed milk, divided
1/4 c. lemon juice
9-inch chocolate cookie crust
Garnish: whipped cream, raspberry preserves
In a medium bowl, beat cream cheese with an electric mixer until smooth and fluffy. Gradually add half of condensed milk, beating constantly. When half of milk has been added, beat in lemon juice until smooth. Beat in remaining condensed milk until smooth. Pour into crust; cover and chill at least one hour. Garnish with whipped cream and raspberry preserves to serve. Makes 8 to 10 servings.
A simple lap quilt is a sweet way to preserve the memories in children’s outgrown clothing. Cut large squares and stitch together, then layer with thin batting and a fabric backing.
Dark Chocolate Cake
Debbie Hubbard
London, KY
I had never made a cake from scratch before trying this delicious recipe. It is really simple and definitely worth the time...I’ll be making it for my family again!
2 c. boiling water
1 c. baking cocoa
2-3/4 c. all-purpose flour
1/2 t. salt
2 t. baking soda
1/2 t. baking powder
1 c. butter, softened
2-1/4 c. sugar
4 eggs
1-1/2 t. vanilla extract
In a medium bowl, whisk together boiling water and cocoa until smooth; cool. In a separate bowl, sift together flour, salt, baking soda and baking powder. In a large bowl, blend together butter and sugar until light and fluffy. Beat in eggs, one at a time, mixing well after each addition. Add flour mixture, cocoa mixture and vanilla. Stir together and spread evenly in a well-greased 10"x8" baking pan. Bake at 350 degrees for 25 to 30 minutes. Makes 8 servings.
Who can resist marshmallow icing? Spoon a 7-ounce jar of marshmallow creme into a bowl and gradually beat in 3/4 cup softened butter. Beat in 3/4 teaspoon vanilla extract and 1/2 cup powdered sugar. Spread or pipe onto cookies for a billowy delight!
Judy’s Christmas Cake
Judy Lange
Imperial, PA
A yummy holiday favorite! So easy and so good!
18-1/2 oz. pkg. yellow cake mix
1/2 c. butter, melted and slightly cooled
3 eggs, divided
8-oz. pkg. cream cheese, softened
16-oz. pkg. powdered sugar
Garnish: additional powdered sugar
In a bowl, combine dry cake mix, butter and one egg; mix well. Add cream cheese, remaining eggs and powdered sugar; beat well. Pour into an ungreased 13"x9" baking pan. Bake at 350 degrees for 30 to 35 minutes. Let cool. To serve, sprinkle with additional powdered sugar. Serves 12.
Save those leftover shirt boxes for the next church bake sale or school party. Cut X’s into the box tops and insert cupcakes into the openings...so easy to carry!
No-Bake Fruitcake
Christy Bonner
Berry, AL
This recipe was handed down to me by my Great-Aunt Georgia. I love it because it’s not your usual fruitcake. It’s a real treat!
16-oz. pkg. graham crackers, crushed
2 c. candied red cherries, quartered
2 c. candied green cherries, quartered
2 c. raisins
2 c. sweetened flaked coconut
2 c. chopped pecans
14-oz. can sweetened condensed milk
16-oz. pkg. marshmallows
In a large bowl, combine graham crackers, cherries, raisins, coconut and pecans; set aside. In a medium saucepan over low heat, combine sweetened condensed milk and marshmallows. Stir until marshmallows are melted; pour over graham cracker mixture. Combine thoroughly. Press mixture into 3 wax paper-lined 9"x5" loaf pans. Cover and refrigerate until cool and firm. Remove from pans and slice. Makes 3 loaves, 12 to 15 servings each.
Poinsettia cuttings make beautiful and festive accents. To keep them fresh, dip the stems for one minute in boiling water to seal in the sap. Tuck them in napkin rings or arrange them in a bowl of evergreen boughs on your tabletop.
Quick & Easy Bread Pudding
Eleanor Dionne
Beverly, MA
I have used this recipe for many years. It is quick to make and very tasty for an end-of-meal dessert.
3.4-oz. pkg. cook & serve vanilla pudding mix
1/4 c. sugar, divided
3 c. milk, divided
1 T. butter
1/2 t. vanilla extract
6 slices dry bread, cubed
1/4 t. cinnamon
1/8 t. nutmeg
Combine dry pudding mix and 2 tablespoons sugar in a saucepan. Blend in 2 cups milk. Cook and stir over medium heat until mixture comes to a full boil. Remove from heat and stir in butter and vanilla. In a bowl, pour remaining milk over bread to moisten; stir in pudding mixture. Pour into a lightly greased one-quart casserole dish. Combine remaining sugar with spices. Sprinkle over pudding. Broil until sugar is lightly golden and bubbly, about 4 to 5 minutes. Serve warm or chilled. Serves 6.
Make gifts extra special with personalized ribbon. Use alphabet stamps, an ink pad made for fabrics and a thin, matte-finish ribbon. Place the ribbon on a paper towel, which will absorb any excess ink, and stamp on initials or names.
Grandma’s Kolachy Cookies
Jennifer Savino
Jolliet, IL
My grandma would bake trays of cookies every Christmas to give to each family. She used an array of jams she preserved from her garden as the Kolachy filling. My favorite was her raspberry jam. These cookies take a bit more effort than other cookies, but the end result is worth it. I hope you enjoy these as much as I do!
1 t. active dry yeast
2 T. warm water
2-1/2 c. all-purpose flour
1 T. sugar
1/2 t. salt
1 c. butter, softened
2 T. whipping cream, scalded and cooled
4 egg yolks, beaten
18-oz. jar raspberry jam
Dissolve yeast in warm water, about 110 to 115 degrees. In a separate bowl, sift together flour, sugar and salt. Cut in butter until coarse crumbs form. Mix in yeast mixture, cream and egg yolks. Cover and chill for several hours. On a lightly floured surface, roll dough to about 1/2-inch thick. Cut with a 2-inch round cookie cutter. Cover and let rise until double in size. Place on lightly greased baking sheets. Make a depression in center of each cookie and fill with jam. Bake at 350 degrees for 15 minutes. Makes about 3 dozen.
Toasted oats can take the place of chopped nuts in cakes and cookies, adding crunch and nutty flavor. Simply cook uncooked oats in a little butter until golden. Cool before adding to a recipe.
Delicious Cut-Out Cookies
Kimberly Freeman
Mountain Grove, MO
My mom, sister and I would make these cookies every Christmas for friends and neighbors and of course, a few for ourselves. The kitchen was covered with flour, icing and sprinkles. We played Christmas music while decorating each one. After our work was completed, we would gather in the living room and watch A Christmas Carol while we enjoyed eating our fresh-baked cookies.
3 c. all-purpose flour
1 t. baking powder
1/2 t. cinnamon
1/4 t. nutmeg
1 c. butter, softened
1-1/4 c. sugar
1 egg, beaten
1 t. vanilla extract
Garnish: icing, candy sprinkles
Stir together flour, baking powder, cinnamon and nutmeg. In a separate bowl, blend butter with sugar until light and fluffy. Beat in egg and vanilla. Beat in flour mixture until well combined. Cover dough and chill 3 hours. Divide dough in half; roll out on a well-floured surface. Cut with cookie cutters. Place 2 inches apart on greased baking sheets. Bake at 375 degrees for 8 to 10 minutes, until lightly golden. Cool and decorate as desired. Makes 2 to 3 dozen.
For the prettiest cookies, shake sprinkles or sanding sugar over wet icing. Let the icing dry for ten minutes before shaking off the excess.
Jenn’s Pistachio-Cranberry Cookies
Debbie Button
Jarrettsville, MD
Last year my daughter Jenn and I were experimenting with some of our cookie recipes. She came up with this combination since the nuts, cranberries and chocolate chips were being used in other recipes. Voilà! Perfect for including in a cookie basket as an alternative to the traditional chocolate chip cookie.
18-1/2 oz. pkg. yellow cake mix
2 eggs, beaten
1/2 c. oil
1/2 c. pistachio nuts, chopped
1/2 c. sweetened dried cranberries
1/2 c. white chocolate chips
In a large bowl, combine dry cake mix, eggs and oil; mix well. Fold in nuts, cranberries and white chocolate chips. Drop by teaspoonfuls onto ungreased baking sheets. Bake at 350 degrees for 12 minutes, or until edges are lightly golden. Transfer cookies to a wire rack to cool. Makes about 3 dozen.
Découpage Mom’s favorite cookie or candy recipe onto the lid of a tin, then line with a lacy napkin...a thoughtful container for delivering goodies to a lucky friend or relative.
Annie’s Crescent Cookies
Annie Johnson
Concord, OH
I’ve been making this recipe for about five years. Four times a year I go on various bus trips to nearby states with my girlfriends. I made these cookies once and now they ask for them every time we meet!
1 c. butter, softened
1/2 c. powdered sugar
1 t. vanilla extract
1-3/4 c. all-purpose flour
1 c. chopped pecans
Garnish: additional powdered sugar
In a bowl, blend butter and sugar with an electric mixer on medium speed until smooth. Beat in vanilla. Gradually add flour with mixer on low speed. Fold in pecans with a spatula. Form dough into crescent shapes by tablespoonfuls. Place onto parchment-paper lined baking sheets. Bake at 275 degrees for 40 minutes. Cool slightly, then roll in additional powdered sugar. Remove to wire racks to cool completely. Makes 4 dozen.
Add sparkle to a holiday cookie tray...simply stir some edible glitter into powdered sugar before rolling balls of drop cookie dough.
Chocolate-Toffee Candy Cookies
Jennie Gist
Gooseberry Patch
My mother-in-law Shirley used to make these yummy, crunchy cookies every Christmas.
36 saltine crackers
1 c. butter
1 c. brown sugar, packed
11-1/2 oz. pkg. milk chocolate chips
1 c. chopped walnuts
Line a 15"x10" jelly-roll pan with aluminum foil; spray foil with non-stick vegetable spray. Arrange crackers in a single layer in pan; set aside. Combine butter and brown sugar in a medium saucepan over medium-high heat. Bring to a boil and boil for 3 minutes. Pour mixture evenly over saltines. Bake at 375 degrees for 5 minutes. Immediately sprinkle chocolate chips over top. Let stand for a few minutes; spread chocolate evenly with a spatula and sprinkle with nuts. Chill; break into pieces. Makes 3 dozen.
No-bake sandwich cookies the children will love to make and eat! Mix one tablespoon finely chopped maraschino cherries into 1/3 cup marshmallow creme. Spread about one teaspoon between two vanilla wafer cookies.
Man Bars
Sally Green
Westlake Village, CA
This is a secret recipe I tried to acquire for years. Last Christmas I finally received it from a friend. Now I would like to share it with everyone. They’re easy to make and look great in a Christmas tin. Enjoy them with coffee to really bring out their flavor.
2 c. graham cracker crumbs
6-oz. pkg. semi-sweet chocolate chips
1/2 c. walnuts, finely chopped
14-oz. can sweetened condensed milk
1 t. vanilla extract
Garnish: sugar
Mix together all ingredients except garnish. Pour into a well-greased 8"x8" baking pan. Bake at 350 degrees for 30 to 35 minutes. Cut into small squares and roll in sugar before serving. Makes about 1-1/2 dozen.
Starting when my oldest son was about three years old, every Christmas Eve we sprinkle reindeer oats on the ground and leave cookies and milk for Santa. Around ten that evening, I wake my two boys up to tell them that I have heard a noise. We look outside and there he is, Santa! Santa comes in, eats some cookies and starts unloading some presents, saying each of our names. Then, EVERY year, his ears perk up and he thinks he’s heard something! We run back to bed, all excited! Santa has even walked around the neighborhood lightly ringing his bells. Luckily, all parents have been told via email to keep an eye out for him at a certain time. It’s been a huge hit every year. Sadly, my husband is never around when all of this action is going on. But he loves hearing how excited the kids were to see the big man himself!
Honey-Kissed Chocolate Cookies
Lisa Engwell
Bellevue, NE
My youngest daughter loves these cookies and begs to make them every year. Both my girls help roll the cookie dough in the sprinkles and then top them with a chocolate drop. And with no eggs in the batter, they can lick the bowl too!
1 c. honey
6 T. butter, softened
2 c. all-purpose flour
1 c. baking cocoa
1/2 t. baking soda
red and green sprinkles
3 doz. milk chocolate drops, unwrapped
In a medium bowl, beat honey and butter until light and fluffy. Beat in flour, cocoa and baking soda. Place sprinkles in a separate bowl. With hands, shape dough into one-inch balls. Drop balls into sprinkles and roll gently to coat. Place balls on baking sheets that have been sprayed with non-stick vegetable spray. Gently press one chocolate drop into the center of each cookie. Bake at 350 degrees for 10 minutes. Remove to wire racks to cool. Makes 3 dozen.
Make cookie giving fun...tuck lots of wrapped cookies inside a big Christmas stocking!
Emily’s Gingerbread Cookies
Vickie
This came from an elementary class assignment of my daughter Emily. She unscrambled words to uncover the recipe...she wrote “flower” instead of “flour.” I still have the paper and treasure it!
1/3 c. brown sugar, packed
1/3 c. shortening
2/3 c. molasses
1 egg, beaten
3 c. all-purpose flour
1 T. baking powder
1-1/2 t. ground ginger
1/2 t. salt
Garnish: raisins, icing, licorice, red and green candy-coated chocolates, sprinkles
Blend together brown sugar and shortening until light and fluffy. Beat in molasses. Add egg, beating well. In a separate bowl, sift together flour, baking powder, ginger and salt. Add flour mixture to sugar mixture; mix well. Cover and refrigerate for 2 hours. Divide dough into fourths. Roll out to 1/4-inch thickness. Cut with cookie cutters. Place on greased baking sheets. Bake at 350 degrees for 5 to 7 minutes, until dark golden. Cool slightly on pans before removing to wire racks to cool completely. Decorate as desired. Makes 2 dozen.
In baking, 3/4 cup of sugar plus 1/4 cup of water can be substituted for one cup of molasses. Be sure to increase the spices to make up for the loss of the rich molasses flavor.
Powdered Sugar Sandies
Holly Child
Parker, CO
My mom makes these cookies around Christmas every year. My first year away to college in a cooking dorm, I baked these cookies and delivered them to my friends around campus before heading home for the holidays.
1 c. margarine, softened
1-1/2 c. powdered sugar, divided
1 t. vanilla extract
2-1/4 c. all-purpose flour
1/4 t. salt
Optional: 3/4 c. chopped walnuts
Mix together margarine, 1/2 cup powdered sugar and vanilla. Add flour, salt and nuts, if desired. Mix well. Form dough into one-inch balls and place on ungreased baking sheets. Bake at 400 degrees for 10 to 12 minutes. Place remaining powdered sugar in a bowl. Roll warm cookies in powdered sugar; let cool and roll again. Store in an airtight container once completely cooled. Makes 2 to 3 dozen.
Cookie exchanges are even more fun when guests bring copies of their recipes for sharing. As a special holiday surprise, make a cookie cookbook, and mail a copy to each guest. What a nice way to remember all of the festivities during a blustery January!
Grandmother’s Christmas Cookies
Stacey Peterson
Huntingburg, IN
This is my great-grandmother’s recipe. For as long as I can remember, these were made only at Christmas to share with family & friends. My brother and I looked forward to them every year. Now, I make them with my kids!
1 c. butter, softened
2 c. sugar
3 eggs, beaten
1 t. anise extract
1-1/2 t. baking soda
2 T. milk
5 c. all-purpose flour
1-1/2 t. cream of tartar
Beat butter thoroughly. Add sugar a little at a time and blend thoroughly. Add eggs and extract. Dissolve baking soda in milk; add to butter mixture. Sift flour with cream of tartar. Add flour mixture to butter mixture; mix well. Turn out onto a floured board. Roll to 1/2-inch thick. Cut into desired shapes. Place on lightly greased baking sheets. Bake at 450 degrees for 7 minutes. Makes 4 dozen.
A sweet gift mix...Chocolate Chunk Hot Cocoa! Combine these ingredients in an airtight container…2 cups baking cocoa, 3/4 cup sugar, 8 ounces chopped semi-sweet baking chocolate. Directions: In a saucepan, whisk 1/4 cup cocoa mix with 3/4 cup milk. Bring to a simmer. Makes one serving.
Eggnog Fudge
Gina McClenning
Nicholson, GA
Wonderful nibbling for Christmastime!
2 c. sugar
1 c. eggnog
2 T. butter
2 T. light corn syrup
1/4 c. chopped pecans, toasted
1/4 c. slivered almonds, toasted and chopped
1/2 c. candied red cherries, chopped
1 t. vanilla extract
Combine sugar, eggnog, butter and corn syrup in a heavy 4-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Wash down crystals from sides of pan using a pastry brush dipped in hot water. Insert a candy thermometer into mixture. Cook, stirring occasionally, until mixture reaches the soft-ball stage, or until a candy thermometer reads 238 degrees. Remove from heat and cool, undisturbed, until temperature reaches 190 degrees, about 15 to 18 minutes. Stir in nuts, cherries and vanilla. Beat with a wooden spoon until fudge thickens and just begins to lose its gloss, about 5 to 8 minutes. Line a 8"x4" loaf pan with aluminum foil; coat with butter. Pour mixture into pan. Cool completely; remove from pan and cut into squares. Makes one dozen.
Thrice as nice…choose three coordinating ribbons of different widths, stack them and tie all at once around a special package.
Traveling Fudge
Paula Bonchak
Bonham, TX
I have been sending goodies to Iraq for a couple of years so no matter how far away, our military can have a taste of home. One of the big hits, especially at Christmas, is this fudge. It arrives fine and everyone loves it. I thought I’d share Traveling Fudge so others can send some too.
3 c. sugar
1 c. evaporated milk
1/2 c. butter
12-oz. pkg. semi-sweet chocolate chips
1 c. marshmallow creme
1 t. vanilla extract
Optional: 1 c. coarsely chopped pecans or walnuts
In a heavy 5-quart Dutch oven over medium heat, bring sugar, milk and butter to a rolling boil, stirring until sugar dissolves and mixture begins to boil. Cook, stirring constantly to prevent scorching, to the soft-ball stage, or 234 to 243 degrees on a candy thermometer. Remove from heat. Stir in chocolate chips and marshmallow creme until melted and well blended. Add vanilla and nuts, if desired. Pour into a buttered 13"x9" baking pan. Cool and cut into squares. Store in an airtight container. Makes 2-1/2 to 3 pounds.
Fudge cut-outs are oh-so-simple to make and really dress up a dessert tray. Pour hot fudge into a jelly-roll pan and chill. Use mini cookie cutters to cut out stars, trees and other holiday shapes, then press on candy sprinkles. So sweet!
Peppermint Bark
Andrea Gordon
Lewis Center, OH
I started out making this recipe for family & friends for Christmas, but it turned out so good I make it year ’round!
2 12-oz. pkgs. white chocolate chips
1 t. peppermint extract
1/2 c. candy canes, crushed
In a microwave-safe bowl, heat chocolate chips in microwave for 30 seconds; stir, then heat for another 30 seconds. Stir extract and crushed candy into melted chocolate. Pour onto a parchment paper-lined baking sheet. Refrigerate for 2 hours; break into pieces. Store in an airtight container. Makes 10 to 12 servings.
Candy Cane White Hot Chocolate
Debbie Manning
Wayland, IA
A perfect comfort drink for when you’re taste-testing a tray of Christmas cookies!
12 c. milk
9 1-oz. sqs. white baking chocolate, chopped
1 c. peppermint candy, crushed
1/4 t. salt
Garnish: whipped cream, additional crushed peppermint candy
Bring milk to a simmer in a large, heavy saucepan over medium heat. Reduce heat to medium-low. Add white chocolate, candy and salt; whisk until smooth. Ladle hot chocolate into mugs. Top with whipped cream and additional candy. Serves 12.
Licorice Caramels
Angie Whitmore
Farmington, UT
Growing up, Dad would buy us Callard & Bowser licorice toffee. I got this recipe from my sister and it’s as close as I can get to that original toffee taste. It’s always a part of our Christmas celebration.
2 c. sugar
1-1/2 c. light corn syrup
1 c. butter
14-oz. can sweetened condensed milk
2-1/2 t. licorice or anise extract
1/2 t. black food coloring
In a large heavy saucepan, combine sugar, corn syrup, butter and condensed milk. Stirring constantly, cook over medium heat to soft-ball stage, or 234 to 243 degrees on a candy thermometer. Remove from heat; stir in extract and food coloring. Line a 13"x9" baking pan with parchment paper; coat with butter. Pour mixture into pan. Cool at least 4 hours to overnight. Remove from pan and cut into 1/2-inch squares; wrap pieces in waxed paper or paper candy wraps. Makes 2-1/2 pounds.
Set aside leftover candy canes for Valentine’s Day decorations! Unwrap and arrange on parchment paper-lined baking sheets. Form pairs into hearts by placing them hook to hook and tail to tail. Bake at 350 degrees for 2 to 4 minutes, until they stick together when the ends are lightly pinched. Let cool, tie with ribbon and hang from windowpanes...so cheery!
Molasses Popcorn Balls
Cindy Beach
Franklin, NY
I remember going to my grandma’s farm in the Catskill Mountains of upstate New York for Christmas. She would hang these popcorn balls from her Christmas tree in small plastic bags tied with curling ribbon. She would also have brown paper bags in every kitchen corner just full of them! Now I live in the same Catskill Mountains and carry on her tradition.
12 c. popped popcorn
1 T. butter, softened
1/2 t. salt
1 c. molasses
1/2 c. sugar
Place hot popcorn in a large bowl. Mix in butter and salt. In a small heavy saucepan over medium-low heat, bring molasses and sugar to a full boil. Boil until mixture reaches the hard-crack stage, or 290 to 310 degrees on a candy thermometer. Gradually pour mixture over popped corn; mix well. Shape into balls with well-buttered hands and cool on wax paper. Makes 9 to 10 balls.
Need a gift for a special family? Give a board game or a couple of card games along with a tin filled with homemade popcorn balls...it’ll be much appreciated on the next snow day!
Grandma’s Peanut Brittle
Janet Haynes
Bowling Green, KY
Everyone looked forward to receiving my grandmother’s peanut brittle as part of their Christmas gift. People still ask me for her recipe, even after thirty years!
3 c. sugar
1 c. light corn syrup
1/2 c. water
1-1/2 c. raw peanuts
1/2 c. butter, softened
3 T. baking soda
1/2 t. salt
Mix sugar, corn syrup and water in a heavy saucepan over medium heat. Continue to cook, stirring constantly, until mixture reaches the hard-ball stage, or 250 to 269 degrees on a candy thermometer. Add peanuts and cook until it reaches the hard-crack stage, or 290 to 310 degrees. Remove from heat. Stir in butter, baking soda and salt. Pour into an ungreased 15"x10" jelly-roll pan. Cool and break into pieces. Makes 2 dozen servings.
Add some jingle cheer! Slip a plastic zipping bag of Grandma’s Peanut Brittle inside a red paper sack, fold the top over and punch holes across the top in one-inch intervals. Thread a large needle with thin ribbon and weave through the holes to close, adding jingle bells along the way.
Chocolatey Coconut Bars
Sheila Murray
Tehachapi, CA
So good & easy! A must for us at Christmas. Santa will love to find these at your kitchen table!
2 c. graham cracker crumbs
1/2 c. sugar
1/2 c. butter, melted
2 c. sweetened flaked coconut
14-oz. can sweetened condensed milk
12-oz. pkg. semi-sweet chocolate chips
Mix together graham cracker crumbs, sugar and butter; press into the bottom of an ungreased 13"x9" baking pan. Bake at 350 degrees for 7 to 8 minutes. Mix coconut and condensed milk. Spread on top of baked crust. Bake at 350 degrees for an additional 15 minutes. Meanwhile, melt chocolate chips in a saucepan over low heat. Spread over top of bars. Cool; cut into bars. Makes about one dozen.
Make teddy bears for the grandchildren from Grandpa’s soft flannel shirts. Whether you use the simplest pattern or a more elaborate one, they’ll treasure these endearing reminders of Grandpa.
Royal Coconut Creme
Dorothy McConnell
Brooklyn, IA
It just isn’t Christmastime with my husband’s family without this very rich and creamy candy.
3 c. sugar
6 T. butter, softened
1-1/2 c. whipping cream
1/8 t. salt
1 t. vanilla extract
2 c. sweetened flaked coconut
In a heavy saucepan over medium-high heat, bring sugar, butter, cream and salt to a boil. Stir mixture until it reaches the soft-ball stage, or 234 to 243 degrees on a candy thermometer. Remove from heat and let stand for 5 minutes. Stir in vanilla. Beat until thick and creamy. Mix in coconut. Pour into a buttered 13"x9" baking pan. Cover and let stand overnight. Cut into bite-size pieces to serve. Makes 2 pounds.
A recipe for success...always make candy just one batch at a time. Don’t be tempted to double or triple the recipe, because the candy may fail to set up properly.
Texas Tumbleweeds
Marcia Smith
Round Rock, TX
No one can ever get enough of these candies. I bet you can’t eat just one! This recipe can be easily halved, but you’ll wish you had made more!
2 11-oz. pkgs. butterscotch chips
1/2 c. creamy peanut butter
4 c. shoestring potatoes
2 c. broken pecan pieces
Place butterscotch and peanut butter in a microwave-safe bowl. Microwave on high for one-minute intervals, until melted and smooth. Add the shoestring potatoes and mix until well-coated. Stir in pecans. Drop by teaspoonfuls onto aluminum foil-lined baking sheets. Refrigerate until candies harden. Remove from foil and store in a covered container in the refrigerator until serving time. Makes about 3 to 4 dozen.
For many years in California I held an annual Christmas tea. Almost three years ago I moved to Tennessee. The tradition has lived on here in my new home with new friends coming to tea. One year, about one and a half hours before tea, there was a knock at the door. When I opened it I was so stunned...I didn’t even recognize my best friend of almost fifty years! She had surprised me by catching a red-eye flight and flying across country to be at tea. What a pleasant surprise to slow down for a few days during the holiday season and spend time with my best friend. It was the BEST Christmas present and will be talked about for years!
Truffle Trios
Kristan Vaughn
Gooseberry Patch
I teach Sunday school at church and these cookie truffles were given to me in a gift basket at Christmastime. What a terrific treat!
16-oz. pkg. chocolate sandwich cookies
8-oz. pkg. cream cheese, softened
2 8-oz. pkgs. semi-sweet baking chocolate, melted
1 c. powdered sugar
2 c. nuts, finely chopped
Remove cookie cream centers to a bowl; set aside. Crush cookie wafers in a separate bowl; set aside. Add cream cheese to cream centers; blend well. Add cookie crumbs to cream center mixture; mix until blended. Roll cookie mixture into 42 balls, each about one-inch in diameter. Dip 14 balls into melted chocolate. Roll 14 balls into powdered sugar. Roll remaining balls in nuts. Place on parchment paper-lined baking sheets and refrigerate until firm, about one hour. Store truffles, covered, in refrigerator. Makes 3-1/2 dozen.
A chocolate truffle tree..how irresistible! Simply use toothpicks to attach truffles or fudge candies to a foam cone until the cone is completely covered.
Peppermint Ice Cream
Tori Willis
Champaign, IL
Christmas to me: sitting in front of the Christmas tree after decorating it, my mum sitting in my dad’s lap, Christmas carols on the radio, us kids lined up on the couch each with a bowl of peppermint ice cream, no one saying a word, just admiring the glow of the pretty lights and the twinkle of tinsel...magical!
1 c. milk
2/3 c. sugar
2 c. whipping cream
1/2 t. vanilla extract
1/2 t. peppermint extract
2/3 c. candy canes, crushed
Whisk together milk and sugar until sugar is completely dissolved. Add cream and extracts. Pour into an ice cream maker. Churn about 20 to 25 minutes according to manufacturer’s instructions, until thick and creamy. Add candy canes; churn an additional 5 minutes. Makes 1-1/2 quarts.
Grandma Ruth’s Hot Fudge Sauce
Abby Kramer
Asheville, NC
Ever since I was a little girl, at Christmastime my mom would make this hot fudge sauce and buy peppermint ice cream to go with it. It is absolutely to die for!
1-1/2 1-oz. sqs. unsweetened baking chocolate
1/2 c. water
2/3 c. sweetened condensed milk
1/4 c. sugar
1/8 t. salt
peppermint ice cream, pudding or cake
Stirring constantly with a whisk, heat chocolate and water in the top of a double boiler over medium heat. Cook and stir until chocolate is melted, about 3 minutes. Add condensed milk, sugar and salt. Cook until thick and smooth. Serve over peppermint ice cream, pudding or cake. Serves 6.