However, last Christmas, I realized that too soon it would all end. It happened the day my oldest son, age 17, appeared in our annual Christmas show as Daddy Warbucks. Shaved head and all, he looked about six foot four in his tuxedo, all grown up, and I burst into tears. I had one year left of our Christmas festivities. Then, I knew, we’d begin negotiations. What if they wanted to spend Christmas… in Vail or something? With his chums? What if my daughter elected to visit…a boyfriend in some remote town in Nebraska…at Christmas? I saw my memories slipping away… Read the rest of the story here!
Share your Favorite Christmas Story and Recipe!
Do you have a favorite Christmas Story? How about a favorite family recipe? Share your memories with the Great Christmas Bowl family! Click here to submit your story and recipe, and YOUR post will be featured here, on the GCB blog! Then, download the entire recipe book at the GCB Tea Party, Saturday December 5th!
Soup’s On!
The latest stories and recipes!
Patty G.
Story: We have a Christmas Outreach Tea too, at our church--Buffalo Evangelical Free Church! Our Women's Ministry has been hosting a Christmas Tea for about 12 years. It is a wonderful event where women decorate the tables with their own centerpiece and dishes. We encourage women to invite non-church friends and family and most do. We serve a delicious 3 course tea (with wild rice soup instead of clam chowder) which we make ourselves.
There is always a wonderful program where the gospel is presented. The men are our servers. Lately we have added a special feature of decorating our Commons area in a theme for the women to browse before the tea. We have had quilts on display one year, antiques another, and creches this year.
Our scones are the best! And I have tried lots of recipes! We are serving a savory version this year with rosemary and walnuts along with the popular cranberry-orange and double chocolate scones. The mock Devonshire cream and the microwave lemon curd are exceptional as well and so easy!!
Recipe: Buttermilk Scones
3 cups flour
1/3 c. sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt,
1/2 cup butter
1 cup buttermilk
Preheat oven to 400 degrees. Use an ungreased cookie sheet. Combine the dry ingredients.
Stir with fork or whisk. Cut in butter with pastry cutter until coarse and crumbly. Add optional fruit/spices. Stir in buttermilk to make a soft dough.
Turn out on a floured surface and shape if want circles with wedge pieces or cut with biscuit cutter or drop with cookie scoop. Place on cookie sheet close together. Bake 10 minutes or until lightly browned. Can be glazed.
Makes about 16 wedges or 30 scoops.
Options:
1/2 c. craisins and 1 tsp grated orange peel
1/2 c. diced apple and 1 tsp cinnamon
2 tsp poppyseeds and 1 tsp grated lemon peel
1/2 tsp. ground pepper, 1 Tbs. chopped fresh rosemary (1 tsp.if dried) and 1/2 c. chopped walnuts (omit sugar)
Glaze for sweet scones:
1 c. powdered sugar thinned with milk. Add 1/4 tsp grated orange peel or cinnamon.
For Double Chocolate Scones:
Use basic recipe and reduce flour to 2 1/2 c.
Increase sugar to 1/2 c.
Add 1/3 c. cocoa
After mixed add 1 c. white chocolate chips, and 1/2 c. finely chopped tossed
pecans, Dip tops into coarse or finishing sugar
Microwave Lemon Curd
3 eggs (at room temperature--essential),1/2 cup fresh or bottled lemon juice,1/2 cup butter, melted,1 cup sugar
Beat eggs in a glass bowl until frothy. Stir in lemon juice, sugar and melted butter.
Microwave on high for three minutes. Remove and stir with a whisk. Microwave again for three minutes. Whisk. Cook longer if necessary. Mixture will thicken when it cools. Store in refrigerator up to 2 weeks. Put in jam jars and give as gifts.
Mock Devonshire Cream
3 or 4 oz cream cheese, softened
1 tsp powdered sugar
1 cup whipping cream
Beat softened cream cheese and sugar until light and fluffy. Gradually add the cream and beat until thick. Chill covered ,several hours or overnight. Makes 2 cups and will last 3-4 days.
Carrie P.
Story: I was a single graduate student in South Carolina, over twelve hundred miles from home in the upper peninsula of Michigan. My nephew Shane, four, was the apple of his auntie's eye and I could hardly wait to see him.
I was concerned because he had a Christmas program at his preschool the day I arrived and I really wanted to make it. At the end of a second day of six hundred miles of driving, coming through the snow and ice, I walked in just as they were beginning the program. As soon as his class was brought out and began singing he spotted me in the crowd and ran to me. I'll never forget how wonderful it felt to have his little arms around me as I knelt down to hug him. That felt like Christmas!
Recipe: Take any box of cake mix, add one can of pumpkin, add nuts or chocolate chips, etc. to personal taste. Bake in a rectangular glass dish that has been greased and floured or use Baker's spray. Preheat to 325, bake for 20-25 minutes, until knife inserted comes out clean. Do not overcook.
Remove and cool. Frost with canned frosting while still warm. This is a great quick cake when you have unexpected company. If you keep a couple of boxes of cake mix, canned pumpkin, and canned frosting you could pull this off in a half hour. Also good for when you have forgotten to make or pick up a dessert for a dinner party!
Devil's food with a can makes a brownie type cake. Yellow cake with pumpkin and spices and walnuts makes a nice spice cake.
Martha T.
Recipe: Yummy Yam Bake
2/3 cup evaporated milk(5 ounce can)
1 cup oats(regular oatmeal)
2 1/4 cups(18 ounce can) cooked and mashed yams
1 cup(8 3/4 ounce can) crushed pineapple,drained
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
Pour milk over oats and let stand for 5 minutes. Blend very well with remaining ingredients. Pour into a greased 1 1/2 quart baking dish.
Bake at 400 degrees for 30 minutes.,Variations:,Just before baking, swirl in 1/2 cup whole berry cranberry sauce or 1/2 cup marshmallow cream.
This is an easy and delicious way to eat yams or sweet potatoes!
Vicki G.
Story: One of my favorite Christmas memories happened when I was about 14 years old. We knew of a family that the man was a soldier in the army and he was stationed away from home for Christmas. They had three children and weren't going to have a very nice Christmas. I remember we went shopping for this family and I had so much fun looking for presents for these people I hardly knew, but I wanted them to have a happier Christmas. It was such a joy to take the presents to their house! I remember the lady crying and I realized then that Christmas is not about getting, it is about giving. More than 20 years have passed and I can still remember the warm fuzzy feelings I had that Christmas. Then I think about the most wonderful present ever given, when in great sacrifice God gave His son to this wicked sinful world.
That is what Christmas is all about!
Recipe: Thumb Cookies
1 cup margarine
1 cup brown sugar
2 egg yolks (save egg whites)
1 tsp. vanilla
2 cups flour
Chopped walnuts
Mix softened margarine, brown sugar, egg yolks, and vanilla until smooth. Add in flour.
Make into little balls. Roll in egg whites, and then chopped walnuts. Push thumb into center to make an indention. Bake at 350 7 minutes or until brown. After cool, you may put jelly in the center of the cookie, or I make an icing of powdered sugar, milk and vanilla and color it red and green for a festive look. Yummy!
Jenn D.
Story: In the late fall of 2006 we were finishing the renovations on our kitchen. Our original completion date was November 6, but we were past thanksgiving and the counter top was only scheduled to go in possibly, but nothing was firm yet. Our son would celebrate his first Christmas on the 25th and I was adamant that we were going to host Christmas dinner -- kitchen or not. So what if we didn't have a tree since our usual tree would have been a safety hazard to a young boy almost walking. Before I could totally loose it fate sent my husband to adjust my outlook. He came home with a small cardboard box. "It's not our normal tree it's only a few feet, but we can put it on the coffee table back in the corner out of reach and when he is old enough we can go back to our tree." We set up the tree that night after bed time and the kitchen was finished by the end of the week.
I still think of that tree each year as we put up our traditional taller tree. Our little tree went to live with my in-laws who use it each year. It is easier for them to handle and they still get to have a tree each year. I am reminded every year that life works it all out for us sooner or later if we hang in there and give it a chance. I think my son is going to be like Kevin this year and take his ornaments off the tree and have them be props for his imagination.
These cookies have lots of gingerbread taste, but they are softer and easier to make since they do not require a rolling pin and cookie cutters.,,
Recipe: Ginger Crinkles
2 cups all purpose flour
2 tsp baking soda
1 teaspoon cinnamon
1 tsp ground ginger
1/4 tsp salt
1 cup granulated sugar
2/3 cup oil
1 large egg
1/4 cup molasses, warmed (I use the microwave) spray the cup with some cooking spray so it sticks less
Granulated sugar for rolling (in the past few years i have used sanding sugar instead. You can get it in colors and holiday color mix the cookies look more festive).
Preheat oven to 350, combine flour, baking soda, salt and spices. In a large bowl or your mixer bowl beat sugar and oil together. Beat in the egg, then the molasses, and finally gradually add in the dry ingredients.
Pinch off walnut sized balls of dough and roll into balls.
Roll balls in sugar until well coated. Place balls 3 inches apart on ungreased baking sheets. Bigger balls make softer cookies, smaller balls are more crunchy, adjust the size of the ball if you like. You can also use a cookie scoop or spoon to portion out the dough before you roll it.
Bake 10 to 15 minutes until lightly colored. Transfer to wire racks to cool.
Janis D.
Story: Every year at Christmas, my family has a tradition of making "Mother's Sugar Cookies." As much as I love to bake, sugar cookies are just one of three types that I have a hard time making. The others are peanut butter cookies and oatmeal. Strange, I know.
But about the sugar cookies. My grandmother would always have platefuls of them every Christmas and if she happened to be baking them while we were visiting, the cookies wouldn't even have a chance to be iced before we would gobble them up! Also, every year these were the cookies and a tall glass of milk that would be left out on the table for Santa. Growing up, we were always amazed at the fact that Santa ate the cookies even when it wasn't Christmas Eve! Last year, I decided to try my hand at the sugar cookies again. I really wanted to include them in my holiday Christmas boxes, boxes filled with snickerdoodles, chocolate chip cookies, and other baked goods I make to give to my friends. I don't know what happened, but for the first time in years, the sugar cookies turned out just like Grandma used to make. Only not iced as I didn't have the time. Here's my grandma's recipe. It's been passed down in my family from mother to daughter for years!
Recipe: Mother's Sugar Cookies
3 1/2 c sifted flour
1/2 tsp salt
1 TBSP baking powder
1 tsp vanilla
1 c shortening
1 2/3 c sugar
3 eggs
3 TBSP milk
Cream sugar, eggs, shortening and vanilla. Add milk. Sift dry ingredients together and add to creamed mixture. If dough is stiff, add 1 TBSP milk. Roll dough out and cut into shapes. Place on cookie sheet. Bake at 350 ? for 8-10 minutes. Cool.
Icing:
3 c powdered sugar
1/3 c butter or margarine softened
1 1/2 tsp vanilla
1-2 TBSP milk.
In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 TBSP of the milk. Gradually beat in just enough of remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.
Abi B.
Story #1: My daughters and I generally spend three days solide baking. We go from one recipe to the next. On the fourth day we package the goodies up and give to friends and neighbors. We love doing this. I've been doing this since the girls were too little to help. By myself it took more than three days to accomplish. One elderly neighbor that benefits has told me I should open a goodies store. They love it. They look forward to getting the goodies. My girls love baking and then fixing up the baskets or gift bags for delivery. We play Christmas music and bake. Here is one favorite recipe that is required in our goodies.
Recipe: Chocolate Covered Cherries
2 pounds powdered sugar
1 can sweetened condensed milk
1 stick butter, melted
1 teaspoon vanilla
3-5 small jars of maraschino cherries
1-2 packages chocolate almond bark
Drain the cherries in a colander, saving some of the juice for any left-over cherries. Line 3 to 4 cookie sheets and/or baking pans with wax paper.
Mix the powdered sugar, condensed milk, melted butter and vanilla in a large mixing bowl.
When the mixture begins to form a dough, then mix by hand (this helps get the lumps out of the powdered sugar).
Pinch off a small amount of dough. Press the dough into a circle slightly smaller than your palm. Take one cherry and roll the dough around it. Place the wrapped cherry on the wax paper lined cookie sheet or baking pan. After ll the dough is gone, place them in the freezer for about an hour.
Melt the chocolate (according to the directions on the package) in a medium mixing bowl. remove the cherries from the freezer. Dip the cherries in the chocolate and replace them on the cookie sheets. (the easiest way to accomplish this is to stab a cherry with a wooden skewer or toothpick dipping into the chocolate, roll it around making sure it is entirely covered with chocolate; then remove from the chocolate and place on the waxed cookie sheet again. remove skewer or toothpick making sure the whole is then covered over with chocolate. If desired, place the cookie sheets back into the freezer and leave for about 10 minutes to harden.
I store in plastic ice cream pail in cool pantry. As mentioned above these are better the longer they set. 2-3 weeks is good time frame. For those that love CCC the time these take to make will be worth it.
Story #1: What holiday wouldn't be complete without eggnog. We make eggnog for Thanksgiving, Christmas Eve and Day and New Year's. With all the warnings about raw eggs I found this yummy recipe for eggnog that is eggless. Eggnog without the eggs? Now how can that be? Well, it tastes just like it. I fooled my hubby with it. He never knew the difference til I had to fess up when he was raving about my eggnog. I had to tell my secret. Just thought I'd share it here with you.
Recipe: Egg-less Eggnog or Mock Eggnog
Ingredients:
8 cups milk
1 3 oz package of French Vanilla Instant pudding
1/2 cup sugar
2 tsp vanilla
1/2 tsp of nutmeg
Instructions:In a large bowl, mix the pudding with 1 cup of the milk. When pudding is formed, add in the remaining ingredients and mix very well. Chill.
My added notes: We make this recipe for the Holidays. However, Next time I make it I may tweek the recipe a little use a couple cups of heavy cream or whipping cream to make it a thicker consistency. Also add a little more vanilla. I guess I like the vanilla taste. It was good as is but I think thicker and more vanilla would be good too. My own personal opinion.
Mary H.
Story: My favorite Christmas story comes from when I was still in school. My dad always got my mom a puzzle & gift certificates from Belk's & she was getting bored with the same old gifts. Well, one year he took me to a jewelry store, where he had me help pick out an absolutely gorgeous ring loaded with diamonds. He got the usual 1500 piece puzzle, and we gently sliced open the puzzle, taped the jewelry box in the bottom, poured the puzzle around it, and wrapped the box.
When Christmas morning rolled around, I was excited not only because of what Santa brought, but because I knew what was coming. Mom was about to just set her gift aside, thinking that it was just the usual, but I made her open the box containing the puzzle. When she saw the jewelry box inside and opened it, her face absolutely lit up! She didn't expect something like that beautiful ring, and to this day my father has never been able to top that Christmas morning.
Recipe: BROCCOLI CASSEROLE (make this & you will probably take very little home from the family gathering)
2-pkgs. broccoli (chopped)
1 stick margarine
1 sm. box Velveeta cheese (or more if you like lots of cheese)
38-45 Ritz crackers (mashed)
Cook broccoli in salt and water until done.
Drain well and chop. Put broccoli in casserole dish. Dribble 1/2 stick melted margarine over top. Then slice cheese over this mixture. Mix 1/2 stick melted margarine with the crackers. Put crackers over the broccoli.
Cook at 350 degrees until cheese has melted. (NOTE: Chopped, regular, or fresh broccoli can be used.)
Nina C.
Story: My great-grandmother was named Exie Cook. She got married Eddie Houston Cook and they lived happily together for many years. It was the kind of happiness that cannot last this side of heaven – and it didn’t. Eddie died when he was thirty-three, leaving Exie with five children, the youngest of which, was not yet walking. If this was not enough heartache soon after this tragedy the depression hit. With this unfolding before her and with no money and only a small farm to support her large family, Christmas in the Cook household was not a lavish time – but thanks to the loving kindness of Exie’s brothers it was a yummy time. The “uncles” would bring fruit and sweets to the children at Christmas. Exie and her family made it through the depression through hard work and whole lot of faith. We could take a leaf from this faithful, righteous lady’s book.
Recipe: Grandma Snell’s “T” Cakes
2 C Sugar
1 Egg
½ C Buttermilk
½ C Shortening
1 t Baking Soda
1 t Vanilla
Mix in big pan making a flour wall adding the above ingredients in the center. Work in flour with your hand. Pat out each “T” cake or roll and cut. Bake in oven approximately 20 minutes.
P.S. – Very good with warm butter.
Every year my grandma has a big party. All year when people come to her house they empty their pocket change into a great big jar that rests on her hearth. When the end of the year comes she takes the change and counts it up, this is how she funds Christmas Dinner. She invites everyone – aunts, uncles, cousins – even my other set of grandparents! She has always been the Christmas crazed one of our family. She records every Christmas show and listens to carols from Thanksgiving to New Years (even in July sometimes!) She loves to make everyone else happy and she is a great cook. Here dinner is the highlight of the Christmas season! It makes us all feel loved and adds a time of just enjoying family without all of the holiday rush and bustle, to just slow down and realize that Love is what Christmas is all about.
Recipe: Rum Cake
2 sticks butter
1 ½ C sugar
4 eggs
1 ¼ tsp baking powder
pinch salt
6 oz. vanilla pudding
½ C rum
2 C flour
Instructions: Beat sugar and butter, add pudding, rum and dry ingredients. Separate whites and yolks. Add yolks beat whites then fold in.
Bake at 325 for 55 min.
Sauce
Ingredients:
1 stick butter
¼ C rum
½ C water
1 C sugar
Melt until sugar dissolves. . .
Poke holes in the cake with a toothpick and pour the sauce over.
This cake tastes like the holidays in a bite!
My Aunt Tiffany has always been very close to me. When I was a very young she lived with my family and she was always the fun, pretty and cool one I wanted to be just like. She would travel all over the world for her work and bring me and my sister back presents. She doesn’t live with us anymore but around Christmas time we get together and she, my sister and I make chocolates, cookies and just general sweet treats to give out for Christmas as just something a little extra. A reminder that homemade gifts are always the yummiest ones! One year Aunt Tiff couldn’t continue our treat making tradition – this was very upsetting because I had been intending to give my science teacher (who I absolutely adored) some of our special chocolates. My mama saw how sad I was and told me she would make something with me for my teacher. She couldn’t break out all of the molds and things that go with being a chocolate craftsman (it would have been impractical for just one gift) but she did teach me to make a very cool candy called Pecan Pralines. They were so great and I am sure that I was my teacher’s favorite student that year!
Recipe: Pecan Pralines
Ingredients:
2 C sugar
1 C brown sugar
¼ C butter
½ C milk
½ C evaporated milk
¼ t salt
3 C pecans
Combine sugars, milk, butter and salt in a medium 4 ½ quart sauce pan and cook over medium-high heat. Let come to a rolling boil, then add nuts and cook to soft ball stage. Remove from heat. Stir until no longer runny, but still creamy (will be light colored). Drop by spoonfuls onto wax paper.
Rhonda C.
Story: Hi! I too love everything Christmas! Many years ago when my Sister and I were much younger we wanted to bake gingerbread cookies. We had a recipe, but we did not have a cookie cutter. So we used a knife and just cut them out. Well, they tasted great, but they were absolutely hideous. They had huge heads and tiny legs and arms. It was actually hilarious to look at them. We could barely eat them for laughing so hard. It is one of those little memories that will last a lifetime. Now, I sometimes feel a little down around the Holidays. My 4 y/o daughter is blind, and I tend to think about the things she cannot do. For instance, I would love for her to be able to see and enjoy the beautiful Christmas decorations, but she sure does love her Christmas music. She loves her Elvis Christmas CD so much she is too cute dancing around to her Christmas tunes.
Recipe: Pumpkin Muffins
1 box Yellow Cake Mix
2 cups of cooked pumpkin (not the pie filling)
Mix and bake at 350 for approx 30 mins/until done
Just mix the dry cake mix and pumpin only
Frosting 1 stick of butter,1 bar of cream cheese, both at room temp, mix until smooth, add 1 tbsp vanilla flavoring, and 3 cups powdered sugar, mix well.
Phyllis D.
Story: I was born in Elizabethton, TN and after having lived in several different states, my husband and I and our four children moved back to this great town in 1974. My children all live nearby except a son, who lives in northwest Illinois. I have ten grandchildren and three great grandchildren.
I have worked at the newspaper here for around 35 years in the graphics dept. I worked with Susan when she and Andrew were newly married and I always knew she would excel at whatever she did, from mother to missionary to writer. Susie, I love you!
Recipe: CHEESE POTATO SOUP
1 box au gratin potatoes
3 c. water
Cheese mix in the packet
Cook all of this (simmer) until potatoes are tender.
Next, put all of this in crock pot and add:
1 can corn
1 can Rotel tomatoes
1 onion chopped
1 lb. Velveeta cheese, cubed
2 to 3 cups milk
Turn on low and simmer several hours.
This is a great cold weater soup and with a salad and breadsticks, you have a complete meal.
Anne B.
Story: I'm a writer, too. I have my first book-signing scheduled for November 8th at the local library. I know--not a big deal--but my Mom is proud!!!
Recipe: PECAN TASSIES
INGREDIENTS
2 cups margarine
4 (3 ounce) packages cream cheese
4 cups all-purpose flour
3 eggs
2 1/2 cups packed brown sugar
3 tablespoons melted butter
1/2 teaspoon vanilla extract
1 pinch salt
1 1/2 cups chopped pecans
Powdered sugar
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the margarine and cream cheese until well blended. Beat in flour, 1 cup at a time, until the mixture forms a smooth dough. Roll into small balls, and press into the bottoms and sides of tart pans or mini muffin pans.
In another bowl, mix together the eggs, brown sugar, butter, vanilla, and salt. Stir in the pecans. Use a spoon to fill each of the crusts 2/3 full with the filling mixture.
Bake for 15 to 18 minutes in the preheated oven, until shell is light brown, and the filling has puffed up. Cool, and carefully remove from pans. Dust with powdered sugar.
Lena D.
Story: Readers, I've known Suzie since way before she was first published. We corresponded while she was living in Russia. I've long had a heart for foreign missionaries and have made many long-time friends that way. I'm a wife, mother, grandmother, and great grandmother. And writing novels is my full-time job.
Recipe: Years ago, I taught night school at a business college. One of my students was a man who liked to cook. He gave me several candy recipes. Here's one of them: Sour Cream Fudge
Combine in saucepan:
2 cups sugar
1/2 cup sour cream
1/3 cup light corn syrup
2 Tablespoons butter
1/4 teaspoon salt
Cook over medium heat, stirring until sugar is dissolved.
Continue cooking, without stirring, until 236 degrees on a candy thermometer.
Remove from heat. Let stand 15 minutes without stirring.
Add:
2 teaspoons vanilla (I use Mexican vanilla)
Beat until the mixture begins to lose its gloss.
Stir in: 1/4 cup quartered candied cherries (I use both green and red)
1 cup chopped pecans
Pour into 8 inch X 8 inch pan. Cut when cool.
Lanelle P.
Recipe: Divinity Salad
1 pkg unflavored gelatin
1/4 cup lemon juice
1/4 cup sugar
1 (3 oz.) pkg. cream cheese. softened
1 (20 oz.) can crushed pineapple, drained
1 ( 8 oz.) pkg. chopped dates
1 ( 8 oz.) ctn frozen whipped topping
1/2 cup chopped almonds
Dissolve gelatin in heated lemon juice. Cream sugar and cream cheese. Combine mixtures: add crushed pineapple, dates, and almonds, fold into whipped topping.
Yield 10 servings
Jennifer M.
Story: We have 2 dogs, male and female border collies. I had cooked a ham for dinner and left it cooling on our stove top in the kitchen leaving the dogs in the house. I packed up our 2 daughters and drove to BART to pick up my husband Larry after work. We were gone a little over an hour. Upon our return home, I started cooking the vegetable and starch for dinner. When they were done, I went looking for the ham in the refrigerator. I asked my husband Larry, "Do you have any idea where the ham is?" He replied, "I have no idea. Where did you last leave it?" I said, "After I cooked it I left it to cool on top of the stove top, and we came and picked you up from work."
While we were talking, we noticed our dogs continuing to return to the water bowl to drink a lot of water. Larry went over to check them out. He replied, "You think ...?" I replied, "No way (amazed response)." Upon taking a closer look, Larry, also, noticed the whole cloves on the ground beside the dogs' water bowl that I had stuck on the side of the ham for seasoning. While we were gone, one of our precious dogs reached up, grabbed the ham and brought it down to the floor, and shared a good meal together.
Needless to say, they didn't get dinner that night or a treat, not that they would have been remotely interested in "plain old dog food that they were fed every night" when the opportunity to eat our delicious ham was too tempting to resist. We, on the other hand, ended up eating cold turkey sandwiches with noodles and vegetables. From that point on, after cooking the ham, I've placed the ham way in the back on the stove top and put a bunch of heavy duty things in front of it so we always come home to a ham dinner.
Recipe: SNICKERDOODLES: This is my husband Larry's favorite type of cookie. Delicately crisp outside, soft and cakelike inside, these old-fashioned cookies with their cinnamon-sugar coating make dainty nibbling with a cup of tea.
1 cup (1/2 lb.) butter or margarine, softened
1-1/3 cups sugar
2 eggs
1 teaspoon vanilla
3 cups all-purpose flour
1 teaspoon EACH baking soda and cream of tartar
1/4 teaspoon salt
2 teaspoons ground cinnamon
3 tablespoons sugar
In a large bowl of an electric mixer, beat butter and 1-1/3 cups sugar until creamy. Beat in eggs and vanilla. In another bowl, stir together flour, baking soda, cream of tartar, and salt; gradually add to butter mixture, blending thoroughly.
In a small bowl, combine cinnamon and the 3 tablespoons sugar. Roll dough into 1-in balls, then roll in cinnamon-sugar mixture to coat. Place at least 2 inches apart on greased baking sheets.
Bake in a 375 degree oven for about 12 minutes or until lightly browned. Let cool on baking sheets for about a minute, then transfer to racks and let cool completely. Store airtight. Makes about 4-1/2 dozen.
Sandy W.
Story: THIS IS A TRADITION AT OUR HOUSE AND ALSO A REQUEST FROM FAMILY AND CHURCH. THIS RECIPE IS ONE MY HUSBAND FOUND AND MAKES HIMSELF. IT IS A HIT EVERYWHERE HE BRINGS IT. IT HITS THE RIGHT SPOT AT THE END OF A HOLIDAY MEAL.
Recipe: CHOCOLATE AMARETTO CHEESECAKE
6 CHOCOLATE WAFERS, FINELY CRUSHED ( WE USE EITHER KEEBLER CHOCOLATE WAFERS OR SHORTbread COOKIES)
1 1/2 CUP LIGHT CREAM CHEESE (1-1/2 PACKAGE)
1 CUP SUGAR
1 CUP 1% LOWFAT COTTAGE CHEESE
1/4 CUP + 2 TABLESPOONS UNSWEETENED COCOA
1/2 CUP FLOUR
1/4 CUP AMARETTO (OR YOU MAY SUBSTITUTE CREME-DE-MENTHE FOR AMARETTO)
1 TEASPOON VANILLA
1/4 TEASPOON SALT
1 EGG
2 TABLESPOONS CHOCOLATE CHIPS OR CHOCOLATE CURLS
Directions:
SPRINKLE WAFER CRUMBS IN BOTTOM OF 7" SPRINGFORM PAN
ADD CREAM CHEESE AND THE NEXT SEVEN INGREDIENTS AS LISTED ABOVE INTO A FOOD PROCESSOR;BLEND UNTIL,SMOOTH.
ADD EGG AND PROCESS UNTIL BLENDED.
FOLD IN CHOCOLATE BITS.
SLOWLY POUR OVER COOKIE CRUMBS IN PAN.
BAKE AT 300 DEGREES FOR 65-70 MINUTES OR UNTIL SET.
LET COOL IN PAN AND TRANSFER TO A SERVING PLATTER.
GARNISH *MORE CHOCOLATE CURLS IF DESIRED.
Peg P.
Story: I wasn't quite sure how this worked, whether to tell my story first or share the recipe first. Actually, the receipe really needs to come in the middle. But, let's give it a try.
I seldom, if ever, bake for Christmas, or ever, when it comes down to it. But in 2000, the year I retired from the working world, on impulse, I decided to make cookies as Christmas gifts for everybody . . . especially my dad, who had a voracious sweet tooth. And his favorite cookies were Mom's Toll House Chocolate Chip cookies. I say they were Mom's because she always altered the recipe just a little. Instead of regular flour, for example, she always used Softasilk Cake flour. That's probably why they were so light. I know that now. I didn't know it then.
I wanted to make several batches to pack up in little tin cans with bows and distribute to my former co-workers, neighbors, children, and mostly . . .Daddy. Especially Daddy.
A single batch of Nestle's Original Toll House Cookies makes about 5 dozen. Not nearly enough! I would double the recipe, at least. So I pre-heated the oven, hauled out and greased my cookie sheets, and started assembling my ingredients. And, um . . . well, read the notes with the recipe.
Post Script: They were a huge success! Mom raised an eyebrow when she bit into one but didn't say anything as she watched Daddy devour at least half-dozen of them in mere seconds.
Recipe: Unintentionally Altered Not-so-original Toll House Chocolate Chip Cookies (I doubled the recipe)
INGREDIENTS
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large egg
1 (12 ounce) package NESTLE TOLL HOUSE Semi-Sweet
Chocolate Morsels
1 cup chopped nuts
DIRECTIONS
1. PREHEAT oven to 375 degrees
2. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
3. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Yields 5 dozen cookies
* (this is what actually happened when I made the cookies!) Daddy's daughter's love for chocolate, left only 1/2 bag of chocolate chips. I had used the walnut pieces in a Waldorf salad and had only a tablespoon or so hand. Okay: 12 oz (choc chips) equals 1-1/2 cups. Doubled = 3 cups, 1 cup chopped nuts, doubled = 2 cups. So, all told, I need 5 cups of chunky stuff. I throw what I have into a bowl then start looking around for what else I can use. Raisins - Yes!,Craisins (dried cranberries) Yes!,Rolled oats and dry-roasted peanuts. Um, okay. I chopped the peanuts, then threw everything I'd collected into the bowl with the chocolate chips and nut remnants. Divided the mixture into two parts. Spooned the dough on the cookie sheets, popped in the oven, and watched, very carefully. I had no idea how the change in ingredients would affect the baking time.,,Well. I guess it was a success. ,,My daddy loved them. Funny, though, never heard from the ex-co-workers.
Kathy V.
Story: One of my favorite Christmas memories is when my youngest grandson was about four. After opening each gift he exclaimed excitedly, "Just what I always wanted". When he opened one of the gifts, he uttered his by then trademark line. This time it was followed a beat later by, "What is it?"
Recipe: Cheese & Olive Appetizers
1 cup flour
3/4 stick butter
12 oz. jar cheese spread
1/8 teaspoon salt
1/4 teaspoon dry mustard
1/4teaspoon paprika
stuffed green olives
Cream butter & blend in cheese. Add flour & seasonings & mix well. Roll into balls around olives.
Chill for several hours. Bake in 425 degree oven 8 to 10 minutes. I originally got this recipe from my mom & it sure is yummy. I'm not sure where she got it.
Kimmy L.
Recipe: SUMMER BERRY TRIFLE
Ingredients (serves 10),
1 x 85g pkt quick-set strawberry & raspberry jelly crystals 14 bought jam rollettes,cut into 1cm-thick slices
80ml (1/3 cup) apple juice or sweet sherry
2 x 250g punnets strawberries, washed, hulled, halved
2 x 150g punnets blueberries
2 cups vanilla custard
1 cup thickened cream,whipped
Method
Prepare the jelly following packet directions. Pour into a
large container and place in the fridge for 1 hour or until set. Coarsely chop and Place half the rollettes in the base of a 3L (12-cup) capacity serving bowl. Drizzle half the apple juice or sherry over the rollettes. Top with half the jelly and one-third of the combined strawberries and
blueberries. Spoon over half the custard. Repeat with the remaining rollettes, apple juice or sherry, jelly and half the remaining strawberries and blueberries. Top with the remaining custard. Spoon the cream over the trifle and top with the remaining strawberries and blueberries. Place in the
fridge until chilled througth.
Recipe: Caramel Apple Salad
4 large yellow Delicious apples
1 cup halved grapes
1/2 cup crushed walnuts {optional}
2 king size Snicker bars
1 cup Miracle whip
1 tub whip cream
Method:
Core apples and dice {you can peel if you want}. Freeze candy bars Then smash into small pieces. Mix candy, apples, and nuts. Whip Miracle whip and whip cream until creamy, stir
into apple mixture. Chill a couple hours.
Beth V.
Story: When my kiddos were little, Uncle Sam sent our Air Force family to Turkey. Our first Christmas far, far away from family was tough. Relatives filled the base post office with an abundance of packages for our family--the postal clerks knew us by name by mid-December.We also made close friends with other military families who became our replacement family. When
the holidays arrived, I discovered my new-found friend, Francie, was as creative as I was craft-challenged. She surprised our family with an adorable home-made gingerbread house, complete with our name over the front door. I displayed the sugar-coated confection on our dining room table. The next morning, I came downstairs and went over to admire my gingerbread house. But ... something looked different. I didn't recall the roof having a scalloped edge all along the top. Leaning closer, I realized that the multi-colored gumdrops lining the top of the house all had a bite taken out of them. Tiny teeth marks created that scalloped edge!After a bit of mom-sleuthing, I discovered my then five-year-old son Josh had shoved a chair up to the table and snacked on the gingerbread house!
Recipe: Pumpkin Roll with Cream Cheese Filling
(Tradition mandates that my daughter, Katie Beth, makes this dessert!)
1/4 cup powdered sugar (Sprinkle on linen towel)
3/4 cup all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3 large eggs
1 cup sugar
2/3 cup canned pumpkin
1 cup walnuts (optional)
8 oz cream cheese, softened
1 cup powdered sugar, sifted
6 TBL soft butter
1 tsp vanilla
1. Preheat oven to 375 and grease 15x10 inch jellyroll pan & line with wax paper. Then grease and flour wax paper. Sprinkle towel with powdered sugar.
2. Combine first six (6) dry products in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into jellyroll pan. Sprinkle with walnuts, if desired.
3. Bake 13-15 minutes or until dough springs back when touched. Carefully peel off wax paper. Roll up cake and towel together. Cool on wire rack.
4. Beat cream cheese, powdered sugar, butter and vanilla in small mixer bowl until smooth. Carefully unroll cake and remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one (1) hour. Sprinkle with powdered sugar before serving.
Holly O.
Story: My Grampy always made this dip every Thanksgiving and Christmas. I first tried it when I was 10 or 12 and ever since, it's been my favorite of the dips he made (he also made onion and shrimp dips). Some years it was too runny and we had to lean over the bowl to eat it, some years it wasn't. When I was a senior in college, my parents had recently moved to Florida, and it was to be my first Thanksgiving away from home. I wanted to share a part of my holidays with my friend Lori's family, and I called my Nany and Grampy's to get the recipe. Lori's family loved it; in fact, her mom just couldn't stay away from it and kept telling me so throughout my stay with them. I'm even more thankful that I got the recipe when I did, because my Grampy
passed away about 10 days later and this gives me a connection to him even though he's gone. I make it for the holidays here in Florida, and it's become my signature recipe.
Recipe: Grampy's Clam Dip
2 8oz packages of cream cheese (I use 1/3 less fat, but the choice is yours)
2 cans of clams (1 chopped 1 minced; save the juice)
horseradish and Tabasco to taste
Let cream cheese soften to room temperature, add clam juice to thin the cream cheese out. Start slowly, you can always add more, but you cannot thicken a too thin dip! Add the clams and mix in. Stir in the Tabasco and horseradish. Again start with a little at a time, you can add more, but too much of either will create a fireball! I like to let the dip sit overnight to let the flavors meld together (do not throw out the remainder of the clam juice, you will need it the following morning!). Before serving, use a bit more of the clam juice to thin the dip. Serve with Triscuits or potato chips.
Brenda R.
Story: I tried to do a recipe exchange and none of my family would really go along with it. My friend who has a huge Christmas Eve party every year,said she would be a spoil sport and not take part (b/c she is a vegetarian) but as a consolation prize for me she gave me a wonderful pasta sauce recipe.
Recipe: Oregon Artichoke Sauce
Ingredients
1 6 ounce jar of marinated artichoke hearts
1 medium onion, chopped,
1 pound sliced fresh mushrooms
1 15 ounce can of tomato sauce
1 cup dry white wine or cooking sherry
1 2 ounce can sliced ripe black olives, drained
1 jar pimentos, do not drain
2 teaspoons basil
2 teaspoons oregano
1 teaspoon garlic powder
2 tablespoons sugar
1 teaspoon fennel seed
1 teaspoon salt
1teaspoon pepper
Cooked spaghetti
Grated fresh Parmesan cheese
Directions:Drain the marinade from the jar of artichoke hearts into a pot. Coarsely chop the artichoke hearts into small pieces, and set aside. Saute the chopped onion and sliced mushrooms in the marinade. Add the artichokes and all remaining ingredients (except spaghetti and Parmesan cheese.) Cover and simmer 20 minutes (or until thoroughly warmed through.) Serve over spaghetti, and sprinkle with grated Parmesan cheese.
Edna T.
Story: I love all Christmas has to offer except spending so much money my family just does gifts for the kids, the smaller ones and then we but some inexpensive gifts and do games with them, we have a ball and every one gets a gift.
Recipes: Mama's Cold Bread Pudding
Take cold home made biscuits, 5 or 6 or so, Crumble up and mix in,2 cups sugar,2 eggs,1 tsp vanilla. Mix together with hands or spoon and it should be like cake batter if not add more milk,Bake in a greased pan at 350 until set and light brown.,,This is the way my Mama made it and everyone loves it. This is not like a restaurant cold bread pudding more like a cake, you cut it like a cake.
Mama's Peach Cobbler
1 large can of sliced peaches or use fresh,1 cup sugar if using canned peaches if using fresh sweeten to taste,1/4 cup butter, cut into slices,1 Tbsp Cinnamon,Biscuit or pie dough, I make my dough just by using flour, water, egg, and mixing up into a bowl . leaving it so you can pour it about like pancake batter,,,Put peaches, sugar, butter and cinnamon in a baking dish and pour the batter over the top or if you roll out the dough put that on top.,,Bake until the crust is brown and the peaches are bubbly.
Banana Pudding (the real thing)
Line bowl with a layer of vanilla wafers, a layer of bananas until you have a couple layers of each. Then in a saucepan, you have to really watch this or it will burn; add 3/4 to 1 cup of sugar, 2 cups milk, 2 Tbsp butter or margarine, 1 egg beaten before adding, 2 Tbsp corn starch, place on stove burner and let cook on low stirring all the time until it starts to thicken, not thick about like gravy, pour over banana and cookie bowl, cover and let set out of ref. for a while and let the pudding soak into the cookies. Very good.
Amanda D.
Story: One of my favorite Christmas stories just happened to be caught on tape. When my little sister and I were younger dad used to video us opening our presents. One Christmas we both received windbreaker jumpsuits, socks, underwear, and a shirt. My sister was so excited that she was going to wear her new pants, shirt, socks and Santa panties! My dad kindly informed her that she could wear all her new clothes, but that she already had underwear
on. Then right in front of the camera she lifts up her nightgown and peers down! "Oh yeah, I forgot!" We never let her live it down and we still laugh about her reaction to this day - she does too! She loves her "Santa Panties" video.... and she is still excited about new clothes too!
Recipe: Light and Creamy Pumpkin Pie
1 cup canned pumpkin
1 cup cold milk
1 package (6 serving size) vanilla instant pudding
1 teaspoon pumpkin pie spice
3 cups thawed Cool Whip
1 Keebler graham cracker crust
Mix pumpkin, milk, pudding (unmade), and pumpkin pie spice in large bowl
Beat on lowest speed on mixer until blended (about 1 minute)
Fold in Cool Whip
Refrigerate or Freeze until firm
Margarquet F.
Story: Every Christmas Eve, We as a Family make "Christmas Coma Cookies"! We call them coma cookies because there is so much icing on them, they are bound to put you in a coma!
When we are done decorating the cookies, we put two cookies out for Santa and dare each other to eat one. It's just a small part of a big Christmas Eve tradition at our house. The evening starts off with Chili and Potato soups, home made bread and hot apple cider. Then we move on to making our cookies, this is such a good time for us as a family, we always talk about the best parts of the past year, Who's grown or who we've said good bye to. We always try and out decorate each others cookies, (this is where the coma part comes in) we put them on a nice Christmas plate for everyone to enjoy and admire.Then we go to church for the Christmas Eve service and when we come back home we sit around the tree and pop open Christmas crackers (they are like little packages you pop open, that contain jokes, a paper crown, and a little trinket of some sort) and we each open a gift. It's not up to us which gift we open, someone has to choose the gift for us. It's always such a good time and never boring or the same as the year before. We listen to Christmas music and eat our cookies. We've been doing this for the last 15 years and it's always so much fun. I look forward to it every year.
Recipe: Christmas Coma Cookies
2 packages of refrigerated sugar cookie dough
Sprinkles, Jimmies, m&m's, red hots
Icing in :blue, red, white, black, yellow, green
I pre bake my cookies a few days in advance. I use all sorts of Christmas cookie cutters Stars, Snowmen, Snowflakes, Boots, Christmas Trees, Gingerbread men
Then use your creativity! Anything goes! the more icing, the messier, the better! Make sure you try and eat at least one cookie, And didn't you know, Calories don't count on Christmas Eve!
Mark B.
Story: My best Christmas memory would be Christmas of 1981. My family had lost everything in a house fire in January of that year, and after living with my grandmother for eight months, we finally got our lives back together enough to move out into our own house again. Christmas that year was very special. We kids had been given a lot of clothes and toys after the fire, but Christmas gave us the chance to get new things. I think my parents went more out that year in buying than any other, getting all 3 of us kids bicycles among several other toys. Nothing really special happened that year, but after losing everything we owned eleven months previously, it was a special Christmas because we were still all alive and together, and in our own home again.
Recipe: Refrigerated Strawberry Shortcake
1 pound cake (bought or made)
2 strawberry jello mixes
1 instant vanilla pudding mix
1-2 quarts of strawberries - we used close to 21
8 oz whipped topping
Cube the pound cake and put into bowl/dish
Mix the 2 strawberry jello mixes with 2 cups of hot water
Stir in cut/sliced strawberries into the jello
Pour onto the cake, press down
Refrigerate for an hour
Mix up the pudding until thickened some, pour onto cake
Add whipped topping & garnish with strawberries if so desired
Refrigerate
We used sugar free jello & pudding, and it tasted great
TL
Story: Going to Midnight Mass and returning home with everyone ready to open and exchange gifts at 2 AM. Drinking hot chocolate or coffee and snacking on Mom's homemade dim sum rolled noodles - Chee cheong. Fun and Homemade char shiu buns (roast pork buns) Best of both traditions. Yum
Recipe: Cha Shiu Buns Recipe(Roast Pork Bun)
Ingredients :
Pastry -300g
Yeast Dough125g
Flour90g
Sugar1/4teaspoon
water1 tablespoon
oil1 teaspoon
baking powder
Yeast Dough -
1 teaspoon instant yeast
1/2 cup warm water
1/2 teaspoon sugar
210g plain flour
Filling -
250g char shiu (roast pork)
1 tablespoon spring onions (chopped)
Gravy -
1 teaspoon cooking oil
1/4 cup stock
1 teaspoon light soy sauce
2 teaspoons cornstarch mixed with 1 TBSP water
1 teaspoon wine
1 tablespoon oyster sauce
1 teaspoon sugar
Method : Pastry -Dissolve the instant yeast and sugar in the warm water. Sift the flour on to a table, make a well in the center, and pour in the yeast solution. Draw in the flour and knead into a soft dough. Place in a greased mixing bowl and cover with a towel. Leave to proof for 2-4 hours. The final product should weigh about 300g.
Place the yeast dough, sugar, ammonia powder and alkaline water in a big bowl. Add the water and oil. Mix into a thick cream. Sift the flour and baking powder together on a table and make a well in the center. Pour in the yeast cream. Slowly draw in the flour and knead into a soft dough.
Filling -Dice or shred the cha shiu (roast pork) for later use.
Gravy -Heat the oil in a hot wok. Sizzle in the wine and pour in the stock. Add the seasoning to taste and thicken the gravy with the cornflour and water mixture. Remove the wok from the heat, stir in the diced cha shiu and chopped spring onion. Mix well.
Dish and put in the refrigerator to chill for a while. To complete -Roll the soft dough into a long strip and cut into 24 equal portions. Flatten each portion into a small round. Place 1 teaspoon of filling in the center of the round, then draw in the edges to form small pleats and wrap up the filling neatly. Stick a small square of grease proof paper to the bottom of each bun. Arrange the buns in a steamer. Steam over high heat for 8 minutes.Remove and set aside to cool. Steam over high heat again for 2 minutes, then serve hot.
Penny H.
Story: My favorite story was when I held my brand new first grandson in his little Santa suit, family all around while my husband read Luke 2. Then, I handed the baby to my son, got down on one knee, and asked my husband to be the "love of my life for the rest of my life". I took out a little velvet box opened it, and placed a new white and yellow gold band onto his left finger. It was our 25th Christmas together!
Recipe: Every year I make a "semi-homemade" cheesecake for friends and family.
My boys choose the flavor.
Base:1 No Bake cheesecake1 bar of cream cheese
1 bowl of french vanilla whipped cream (chocolate for mint chocolate or other chocolate variations
1 tsp. vanilla (for mint chocolate I add a drop pf peppermint extract)
1 box instant pudding - flavor of choice (french vanilla, lemon, lime, chocolate, cherry, etc.) I also add some of the topping into the mixture to add a little yum
Food coloring to make it more festive
Topping:Pie filling of flavor choice
For chocolate I crush up a chocolate bar
For mint chocolate I crush up a bunch of candy canes
This recipe easily changes every year to my children's whims.
Crust:Graham cracker or vanilla wafer crust
Chocolate cookie crust for chocolate variations.
Sheila D.
Story: When we moved from England to the US we found that lots of people here give cookies for Christmas gifts. I've always loved cookies, so it seemed a very nice tradition, but then I was diagnosed gluten intolerant, and suddenly all those delicious flour-based treats were strictly forbidden. Friends would ask "What can we make for you?" and I'd say "Oh, don't bother," because you can hardly commit someone else to buying and mixing all those strange different flours. Some people did. Very kind people. Wonderful friends, and they'd present me with the leftover rice flour and potato starch as an added gift. Which was great and greatly appreciated, but I still felt guilty for putting them to such trouble.Then I discovered gluten free peanut butter cookies. They're easy to make. They don't need any strange and wonderful ingredients. And they're delicious. So now if anyone ask "What can I make for you?" I just give them the recipe. Even non-coeliacs love them.
Recipe: Gluten-free Peanut Butter Cookies
One cup of peanut butter - I like crunchy best. For coeliacs, make sure you buy something that lists all its ingredients - just serious, good peanut butter (just peanuts is best) without strange additives.
One cup brown sugar - or white but I like brown.
One egg.
Mix it all together. Put small spoon fulls on a baking sheet. Squish down a bit so they look like cookies.
And bake.Easy.Yum. (If you're English, bake them till they're going brown and crunchy. If you're American, bake till they're slightly golden, soft and warm, instead.)
Leticia G.
Story: A quick history. My parents divorced when I was six-years-old back in 1976 and I saw my dad very rarely. Christmas, birthdays and holidays were never the same again.Eventually we all moved to different states. My mom moved in with my middle sister. Holidays were almost impossible for us to all be together at one time. We would try and visit each other as much as we could. Then one amazing beautiful year of December 2006, we all decided that we would make an effort to meet at my eldest sister's home and then all pitched in to bring my dad. For the first time in over 30 years, we all celebrated Christmas together as a family under one roof. My dad met my boys for the first time. It was magical. None of us wanted to say goodbye.
It was very difficult seeing my whole family waving goodbye as we drove away, needless to say I cried myself to sleep in the car. My dad, was next to leave and then later on that day, my mom and sister. We never have been together like that again. That was my best Christmas ever. It was so special. I will cherish it in my heart forever.
Recipe: Now for my famous "Mom's Dressing" (I don't use measuring cups, so I will try to explain as best as I can.)
You will need to bake a chicken or Turkey. Save the broth.
Bake 5 bags of sweet corn bread mix and bake. Set baked corn bread aside.
Preheat Oven to 350.
1-1/2 cups of shredded meat from turkey or chicken. I usually just cook the neck of the turkey and peel off as much meat as I can and then set it aside.
1 or 2 sticks of celery,
chopped5 or 6 boiled eggs, cut into small bits. *Hint* Add salt to water, so shells will peel off easily.
2 large potatoes, peeled and chopped then boil. Set aside when done.
Sage, to your liking, approximately 4 tbs or more.
In a very large bowl, crumble up all the corn bread, add the boiled eggs, celery, potatoes and neck meat. Add broth until the mix is very, very moist. Add sage, in intervals of mixing and taste as you go until you like the flavor. Place in a very large aluminum pan sprayed with Butter flavor cooking spray. Or use two separate baking pans. Bake for one hour or until the top is golden brown. Serves about 12 people.
To make this recipe easier, bake corn bread, boil eggs and potatoes the day before and place in refrigerator. Then bake your turkey or chicken the next day. I get a lot of requests for this recipe. My mom came up with this fabulous recipe and deserves all of the credit.
Stephanie E.
Story: Every single Christmas (and Thanksgiving) my mama always makes sweet potato casserole. Her recipe calls for raisins, but most people don't like raisins in their casserole; so every year when I come home, my first question to my mama is, "Are there raisins in the sweet potato casserole?"
Recipe: Sweet Potato Casserole
3 c. mashed sweet potatoes
3/4 c. sugar
1/2 c. milk
1/2 c. butter
1 tsp. vanilla
1 c. raisins (optional)
Mix above ingredients well. Spread ingredients into a 9 x 13 in casserole dish.
Topping:
1/2 c. butter
1/3 c. flour
1 c. brown sugar
1/2 c. chopped pecans
Combine topping ingredients and spread over sweet potato mixture in casserole dish. Bake in 350 degree oven for 30 minutes or until topping has browned.
Generally, if she's taking it to church for a get-together, or to a family get-together she leaves the raisins out, but if she's making it at home for me, then it is full of raisins. Last year, she actually made it half and half. One half (for me) had raisins and the other half didn't. So this way everybody could eat it, whether they like raisins in their casserole or not.
Joy I.
Story: This is for fixing when you don't have time during the rush of the season. It doesn't take long to fix and is yummy.
Recipe: RUSH RUSH MEAT DISH
Turn oven on to 350 degrees. In a glass baking dish, place a round steak that has been cut into 4 pieces. Pour over it the following: 1 can Campbell's French Onion Soup, 1 can Campbell's Golden Mushroom soup, and 1/2 can of water. Cover with foil and place in oven for 1 hour or until meat is tender. Serve over rice.
Edna T.
Story: This is a recipe that my mama used to make and sell. She was always baking cakes for peoples and would get paid for them. My Dad dies when I was 8 years old and there were 10 of us kids, but all were married with families but 4. Three of us were under the age of 18 so she got a little social security off my dad. She never worked outside the home. She has been in Heaven now for 29 years as she was 45 when I came alone. She washed and ironed for people and did anything she could to get a nickel to help buy gro and for me to go to school. We never had a big Christmas but would always get one item at least. So this is one of her Cake recipes that was a great seller for her and my family loves it. It is a very dense pound cake that is so good to dip in coffee. :-) Her name was Virginia Schultz Deaton as she was half German. I was the only child out of the ten that graduated from HS.
Recipe: MOM DEATON'S POUND CAKE
1 box powdered sugar
1 sugar box
plain flour
1/3 cup milk
3 sticks butter
4 eggs
1 Tablespoon vanilla (or lemon) if preferred
Cream butter, milk, vanilla and sugar. Pour the sugar in a little at the time and have your mixer on low or it will fly everywhere, so will the flour. The mixture will be very thick.Add eggs one at the time, mixing with flour as you add. You will have to pat the pan on the counter top to get the mixture to settle in well.Bake 1 hour and 15 minutes at 327 degree in a greased floured tube pan. I promise you that you will love this cake and it is so easy to make.
Amy S.
Story: This year our extended family decided to rent a large cabin in the mountains and spend Christmas together in this location. Since it is expensive to rent the facility, the adults got together and decided that we won't buy gifts for one another this year. When my 16 year old grand daughter heard this she was very disappointed--not because she wouldn't be receiving a lot of gifts, but because she has the gift of giving and she was so disappointed that she couldn't buy (or make) gifts for everyone. You have to love a grandchild like Janelle!
Recipe: POPCORN CAKE
1 Gallon Popped Corn (best if popped in a hot air popper)
1 Pound M & M's
1 Pound Salted Peanuts
Melt the following ingredients over low heat:
1/2 Cup Butter
1/2 Cup Salad Oil
1 Pound Marshmallows
Mix peanuts, M & M's and popcorn together in a large bowl.
Pour melted ingredients over top and mix thoroughly.
Press into a bundt pan (Grease or use Pam).
Cool thoroughly, unmold and slice with a serrated blade.
