Archive for the ‘Christmas’ Category

Easy Caramel Rolls

11 January, 2008
This recipe came form a good friend of mine and is fantastic.  We have this on Christmas or Thanksgiving for a quick breakfast.
Thanks Sandi!

1 pkg. Frozen dinner rolls dough

1 pk instant butterscotch pudding

1/2 c nuts; chopped

1/2 c butter; melted

1/2 c brown sugar

Arrange frozen dinner rolls in a greased bundt pan. Cover with pudding mix and nuts.

Melt butter and pour over frozen bread dough.

add brown sugar.

cover and allow to raise on counter top overnight.

In the morning, bake at 350F for 30 minutes.


Strawberry Christmas Cake

11 January, 2008

This was the cake recipe I used when DD turned 3 and wanted everything Pink!

1 pkg white cake mix

1 cup vegtable oil

½ cup water

½ pakg frozen strawberries

4 eggs

1 pkg strawberry jello

½ cup juice from frozen berries

Soften jello in water

Add all other ingredients and mix or beat on high for 4 minutes.

Pour into 3 9 or 8 inch cake pans

Bake at 350 til done.


½ stick butter

1 box confectioners sugar

the rest of the strawberries drained.

Beat for 2 minutes.

Spread on layers

Mom’s Cranberry Salad

11 January, 2008
Mom’s Cranberry Salad the best thing since sliced bread!

1 package cranberries cleaned and chopped

2 cups sugar

1 can crushed pineapple drained.

3 ½ pints whipping cream

1 package mini marshmallows

1-package pecans chopped

Pour the 2 cups sugar & the can of crushed pineapple over the chopped cranberries and refrigerate for 1 hour.

Whip the whipping cream in a cold bowl. Fold in marshmallows and pecans and add to the chilled cranberry mixture. Let refrigerate over night.

Cranberry Relish

11 January, 2008
 This is one of my mom’s Thanksgiving/Christmas dishes

1 pkg, cranberries

5 apples, cut up

5 oranges, cut up

2 1/2 cups apple juice

1 1/4 cups brown sugar

1/2 to 1 tsp cinnamon- or a little more

1/4 to 1/2 tsp ginger- or a little more

1/4 tp 1/2 tsp cloves-or a little more

mix all ingredients together in pot till it is cooked, about half a hour. Tast and season with more cinnamon, ginger and or cloves as you see fit. It can be frozen and then thawed when you want to use it.

50’s Christmas Jello

11 January, 2008

I don’t know which relative gave this to me so here it is!

1 (3 oz) pkg. lime gelatin

2 c. applesauce

1 bottle 7 up (10 oz)

1 whipping cream

1/4 lb marshmallows

1 small pkg cream cheese


Heat the applesauce and add the gelatin. Stir till dissolved. Now add 7 up. Pour into a mold and chill till firm. Pour the cream over finely cut marshmallows (or nowadays-use mini marshmallows) and let stand overnight. Then add the cream cheese (to marshmallow/cream mixture) and beat vigorously. (Elecric mixer is best) until well blended. Serve as dressing for above salad. Top with a maraschino cherry for more color.


11 January, 2008

This recipe comes from DH’s  grandma, Mary. It is an all day event but worth every minute!

2 Cups milk scalded and cooled

Add 2 packages of yeast softened in 1 cup of tepid water in a small pan.
1 stick of melted oleo
3 t. salt
½ cup sugar
11 cups sifted flour
Knead until elastic and air bubbles form. Place in greased bowl and let rise until double.
Empty from bowl and let rest 10 minutes. Stretch dough paper thin over a sheet covered table. DO NOT ROLL OR PUNCH DOWN DOUGH!
Spread the nut mixture over the entire surface.
Roll and seal ends
Cut into bread rolls and place in greased pan cover and let rise until double.
Bake at 325-degree oven for 50-60 minutes remove from pans and let cool.


1 pound shelled English Walnuts (We use Pecans) ground to fine powder.
2 Cups Sugar
½ pound of hot melted butter or oleo
¾ cups scalded milk
1 small Hershey bar (plain)
3 eggs
Cook on med. heat stirring occasionally so does not scorch for 10 minutes.

Sour Cream Sugar Cookies

11 January, 2008

 The perfect cookie for cutouts. Since I found this recipe, in the “Cookie Cookbook” it’s the only one I use for Christmas cookies. DD thinks they are just MARVOLUS!

Sour Cream Sugar Cookies

1/2 cup sour cream
1 tsp. baking soda
1 cup butter, — softened
1 1/2 cups sugar
1 egg
1 tbs. vanilla
1/2 tsp. salt
3 1/2 – 4 cups flour
1/2 tsp. baking powder

Stir baking soda into sour cream and set aside.
Cream together butter and sugar.

Add egg, vanilla, and salt.

Add sour cream mixture.

Add flour and baking powder.

Use enough flour so dough will be able to be rolled.

Chill for at least an hour before working.

Roll dough until about 1/4-inch thick, then cut out with cookie cutters.

Bake at 375º F. until golden brown, approximately 10 minutes.

Time may be more or less depending on the size of your cookies and your oven.

Gumdrop Cookies

11 January, 2008

This is one of Beth’s recipes I don’t know where she got it but we always had these at Christmas

1 c butter

1 c sugar

1/2 c brown sugar

1 lg egg

1ts vanilla extract

2 c flour

1/2 ts baking powder

1/2 ts salt

3/4 c oatmeal

1 c gumdrops; chopped

1. Mix all ingredients together in order given.

2. Drop by rounded teaspoonfuls onto ungreased cookie sheet.

3. Bake at 350F for 10-12 minutes.

Gg is for Giant Gingerbread Kids

11 January, 2008

DD and my mom use to always make gingerbread men at Christmas when she was little, so from her kids cookbook Alpha-Bakery pg 17

½ cup sugar

½ cup shortening

½ cup dark molasses

¼ cup water

¾ teaspoons salt

¾ teaspoons ground ginger

½ teaspoon baking soda

¼ teaspoon ground allspice

2 ½ cups Gold Medal all-purpose flour

Raisins or currants


Beat sugar, shortening, molasses and water in a large bowl on low speed until blended. Beat on medium speed 1 minute. Stir in remaining ingredients except raisins.

Cover and refrigerate until chilled, 1-2 hours.

Heat oven to 375

Sprinkle a clothe-covered surface lightly with flour; turn dough onto surface. Roll dough with a rolling pin until ¼ inch thick. Cut with a gingerbread kid cutter. Lift cookies carefully with a large spatula onto an ungreased cookie sheet.

Decorate with raisins.

Bake until set, 8-10 minutes. Let cookies cool 3 minutes, then carefully remove form cookie sheet with a spatula. Cool on wire rack; decorate with frosting if you wish.