Favorite Holiday Treats/Recipes

Rebecca Ann Chaikin

Favorite treat:

Boiled custard – my mother made it but she died on my 21st birthday and I have no idea how she made it. I still can taste it in my imagination!

Kay Collins

Favorite treat and recipe

Our family has cookie day for making our favorite cookies. All who can make this wonderful event, attend with lots of laughter and pizza. We divide cookies and then have some for neighbors.

Cherry Chocolate Cookies

Bake at 350° for 8 minutes

½ c. shortening 1 oz. unsweetened chocolate malted

¼ c. brown sugar 1 c. flour

½ tsp. salt 1 egg yolk

Large egg white, beaten

1 c. chopped walnuts

1/3 c. cherry preserves

Cream first 6 ingredients then chill.

Make small balls of dough, then dip ball of dough in beaten egg whites then in the nuts. Make a thumbprint in the middle of the dough, add cherry preserves and bake for 8 minutes at 350
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Carly Swenson

Favorite treats and recipes

Hot Buttered Rum prepared by nephew who hosts Thanksgiving dinners, Pumpkin dip prepared by niece who hosts Thanksgiving dinners. Classic Green Bean casserole prepared by Mom and Cranberry Relish prepared by Mom

Hot Buttered Rum

1 Tbsp. brown sugar Pinch nutmeg

1 ½ Tbsp room temp butter 2-3 oz dark rum

4-5 oz hot water Cinnamon stick (optional)

Cream brown sugar, nutmeg and butter and refrigerate until firm. Pour rum in a warmed mug and add the hot water. Add butter mixture and stir – with a cinnamon stick if you like – letting the butter melt into the drink. Serves one.

Pumpkin Dip

1 can pumpkin (or pumpkin pie filling)

1 small carton cool whip

1 3 oz. pkg vanilla pudding

1 Tbsp pumpkin pie spice (eliminate if using pumpkin pie filling)

Mix all ingredients together and serve with fruit &/or vegetables

Classic Green Bean Casserole

Cook time 30 minutes at 350°

10 ¼ oz. cream of mushroom soup ¾ c. milk

2 cans French style green beans, drained 1 1/3 c. French fried onions

In a 1 ½ qt casserole dish combine soup & milk. Stir in beans and 2/3 c. French fried onions. Bake at 350° or until hot. Stir. Sprinkle with rest of onions. Bake 5 minutes or until onions are golden.  

Makes 6 servings

Cranberry Relish

3 c. frozen cranberries

3 unpeeled apples

3 whole oranges

1 ½ - 3 c. sugar (to taste)

Grind frozen cranberries, apples & oranges. Add sugar, mix well. Add nuts if seired. Store in refrigerator or may freeze.

Mary Ruth Jaggard & Family

Favorite treat and recipes

It was always a treat to eat Mary Ruth’s “sticky buns” recipe. It was a part of Christmas breakfasts together. The tradition has been passed down to the next generation to enjoy. We love our sticky buns.

Sticky Buns

Makes 24

1 pkg Rhodes frozen rolls 1 c. chopped pecans

1 stick oleo, melted 1 tsp cinnamon

¾ c. brown sugar 1 pkg butterscotch pudding (not instant)

Combine oleo with brown sugar and simmer for one minute. Add cinnamon and nuts. Put frozen rolls in 9”x13” pan. Sprinkle pudding over rolls. Cover with foil. Let stand on counter overnight. Bake at 350 ° for 25 minutes. Invert pan on tray. Serve hot (Rolls will rise overnight)

Ann Havenor

Favorite treat and recipes

I’m a cookie monster for years and my kids and grands expect gramma’s cookies stocked in my freezer anytime they visit. So, here’s a couple of the hit parade – family approved.

Cranberry Date Bars

12 oz bag of cranberries

1 pkg (8 0z) chopped dates

2 Tbsp wayer & 1 tsp vanilla

Simmer over low heat. Stir occasionally until cranberries pop. Set aside.

2 c. flour

2 c. old fashioned oats

1 ½ c. brown sugar (packed)

½ tsp baking soda

½ tsp salt

In a large bowl combine each of these 5 ingredients. Stir in 1 cup melted butter and mix to blend. Pat ½ of crumbs into an ungreased 9” x 13” pan. Bake at 350° for 8 minutes. Spoon the cranberry/date mixture over crust. Sprinkle remaining ½ of crumbs atop and pat gently. Bake at 350° for 25-30 min until lightly browned.

Make a glaze of: 2 cups powdered sugar

2-3 Tbsp orange juice

½ tsp vanilla

Drizzle over bars. Let it all cool. Slice into squares or bars.

Quick Crunch Yummies

Line a jellyroll pan with aluminum foil. Cover with soda crackers (NOT CRUMBLED) single layer. Melt 1 stick of butter with ¾ cup of sugar and gently pour over crackers. Bake at 350° for 10-12 minutes just to bubbly. Sprinkle with 1 ½ cups chocolate chips and return to oven just to soften. Spread the chocolate and sprinkle with crushed peppermint (chopped nuts if you want.) Let this harden, may put in freezer for a few minutes. Turn pan over, pull off foil and break (or try to cut) into pieces. Pizza cutter might work for cutting.

Judy Otey

Favorite treat and recipe

Holiday Brunch Cake. I found this recipe in the KC Star in the 70s. I made it for Christmas morning to have after the gifts were opened. One daughter still makes it today for Christmas morning.

This makes a beautiful cake with the frosting dribbled down the sides and the pecan halves & cherries alternated around the top.

Holiday Brunch Cake

The night before, preheat the oven to 350 degrees and grease a large bundt or angel food cake pan.

Cake

2 c. flour

2 c. sugar

4 eggs - at room temperature

3 c. peeled, cored and grated apples

1/2 c. raisins

1/2 c. nuts

1 tsp. vanilla

1 1/2 c. oil (I found this could be reduced to 1 cup)

2 tsp. cinnamon

1/2 tsp. salt

1 tsp baking powder

2 tsp baking soda

Mix all dry ingredients together (this includes the apples.) Add oil, eggs and vanilla and blend well. Pour batter into the pan and bake at 350 degrees for 50 minutes or until a toothpick inserted into the center comes out clean.

Frosting

1 c. chopped pecans

1 box powdered sugar

1 8 oz. package cream cheese

1 stick butter or margarine

1 tsp. vanilla

Cream the cheese and butter. Add sugar, vanilla and pecans. Blend well. Add milk if necessary to spread. To achieve the dribble effect on the sides, before adding the pecans remove some of the mixture to a smaller bowl and thin it with milk to get the desired consistency. Decorate with maraschino cherries.

Note: The cake should set overnight so that the flavors can blend and the cake can mellow. Also, it doesn't need to be stored in the refrigerator since this tends to harden the icing. Just keep it covered in your kitchen.

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