Favorite Christmas Foods or Goodies
  Re: (...)
While doing a search for a different recipe, ran across a post where everyone shared what their favorite Christmas foods and/or goodies were, any family stories or history associated with the food, and then posted the recipes. Thought it would be nice to revive the topic. Here are a few of mine:

I make an "Apple Pie Bread" but bake it in those small and very, very, thin wooden bread pans with the waxed liner papers in them. After they are completely cooled, wrap them real well in plastic wrap, etc., and place in freezer until needed. They are ready for unexpected guests or for gift baskets, placing one of those loaves in the basket with other homemade items. Some other food-stuffs are honey roasted nuts, Limoncello, Arancello, homemade salami, cheeses, and cookies and candy (truffles, biscotti, Bourbon Balls, licorice, fudge to name a few). Makes for a nice little gift basket.



1/2 cup butter (1 stick), room temp
1 cup granulated sugar
1/4 cup buttermilk
2 teaspoons baking powder
2 large eggs, beaten
1 teaspoon vanilla
2 cups flour
1/2 teaspoon salt
2 cups shredded apples (about 4 medium)
1 cup chopped nuts of your choice
1/2 cup raisins, optional

1/4 cup brown sugar
3 tablespoons flour
2 tablespoons butter
1/3 cup chopped nuts of your choice


1. Sift dry ingredients together and set aside.
2. In mixing bowl, cream sugar and butter till light and fluffy.
3. Add milk, eggs, and vanilla and mix well.
4. Gradually add the dry ingredients and mix well, being careful not to OVER beat.
5. Pour into prepared pans (greased and floured.
6. Sprinkle tops with prepared streusel
7. Bake at 350 for 50-65 minutes for one large loaf, less for smaller loaves.



6 cups nuts (all the same or any combination**)
1/2 cup Honey
1/2 cup butter (Do NOT use margarine!)
1 teaspoon cinnamon
1 teaspoon salt (if using unsalted nuts)


1. Melt together honey and butter.
2. Pour over nuts and mix well.
3. Spread mixture on a cookie sheet as flat as possible and sprinkle with salt and cinnamon mixture.
4. Bake at 350 degrees for 15 to 20 minutes stirring several times until golden.
5. Spread mixture onto parchment paper laid over a cooling rack and cool completely.
6. When completely cool, break nuts apart and store in airtight container.

**Can also use this for popcorn or a mix of popcorn and nuts!

  Re: Favorite Christmas Foods or Goodies by MUSICMAKER (While doing a search...)
I don't have very many recipes to share just yet. We just got married in September and this year for Christmas I was hoping to impress my new MIL & FIL with some baked goods. She doesn't bake so anything different I make will be a surprise to them.

Usually I just make some cookies like some butter cookies and decorate them different (with colored sprinkles, red or green sugar or red or green cherries). I put them in those clear dessert gift bags and tie them up real nice with ribbon and maybe some type of flower or greenery. This year I was hoping to get some ideas from the people in this forum so I can impress my hubby and new IL's! I would post my butter cookie recipe here but you guys probably already have your own great recipe for them!
  Re: Re: Favorite Christmas Foods or Goodies by Midnight_Megan (I don't have very ma...)
Hi there Megan!! Welcome to the forum. And please post your favorite butter cookie recipe - we may all have a recipe for these, but I'll guarantee you we all love to get new ideas for old goodies. So, never hesitate to post any recipe you especially like.

We were invited to a neighbor's house for an early T.day dinner and our hostess wanted me to bring our family favorites - so didn't have to even think about what to post here, I just made three of them two days ago.

Pink Salad

* Exported from MasterCook *

"This salad is pretty served with greens and sliced crabapples around it. Holidays were not complete for the family without Pink Salad."

1 large can fruit cocktail -- well drained, reserving syrup
1 package strawberry Jello -- (3 ounce)
1 package cream cheese -- (8 ounce) room temperature
1/3 cup salad dressing
20 maraschino cherries -- quartered
2 cups miniature marshmallows
1 pint whipping cream -- whipped


Line 1 large loaf pan or two small ones with foil(or plastic wrap), leaving 1 1/2-inch overhang on all sides.

Drain fruit cocktail thoroughly, reserving syrup, measure syrup and add water to make one cup. Bring liquid to boil, add to gelatin, stirring until dissolved.

Chill mixture until slightly thickened and syrupy. Beat cream cheese until fluffy, add salad dressing and gelatin, and beat until smooth and free of lumps.

Fold in fruit, marshmallows and whipped cream. Spoon into prepared pan. Freeze. Lift frozen salad out of pan and peel off foil.

Remove from freezer about 1/2 hour before serving, it will be still a little frozen, but you can slice it nicely and it's a good 'foil' with all the savory, hot goodies on your plate.

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Grandma Denham's Dressing

* Exported from MasterCook *


"I never ate dressing until I married Grandma Denham's grandson and tasted hers - now, I have trouble staying out of it. I prefer using what my children called 'hippy' bread - the kind with seeds and nuts, for this dressing."

1 lb. pork sausage
1 large onion -- chopped
1 1 lb. loaf bread -- toasted
1/2 cup raisins
2 eggs
poultry seasoning to taste
3 stalks celery -- chopped
1 apple -- cored and chopped
Salt & Pepper to taste

Fry sausage with onion and celery until sausage is browned. Set aside.

Tear bread in approximately 1" square pieces in a large bowl; with fingers sprinkle with water and mix with hands until the bread is moist, but not sloppy wet.
Add the rest of the ingredients and mix together well.

Stuff the turkey or put in a baking dish. In the bowl, bake in 350° for 45-60 min. basting with turkey juice if you have it - or a homemade chicken/turkey stock - just to keep moist.
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"It's not a holiday dinner without these biscuits. The smells of turkey and/or ham cooking and then these are put in the oven and the aroma brings everyone running."

2 pkgs Butterflake Rolls* -- torn apart
1/4 lb butter
2 clove garlic -- minced
2 tsps fresh parsley -- minced
1 tsp chives -- minced
1/2 tsp dry basil
1/2 tsp dry oregano

8-9" bundt pan needed.
Preheat oven to 400°.

In a small saucepan, melt butter; add the herbs.
Butter the bundt pan with PLAIN butter.
Dip each roll in herb butter mixture and arrange overlapped in pan.

Bake 20 min. or until golden brown.

*ALTERNATIVE: Make 1 lb. bread dough; roll out to ~1/4" thickness.
Using a 1 1/2" -2" cutter, cut circles out of dough and proceed as above.

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Oh my, it's hard to stop at three! I could post 50 dishes that have to be made sometime during Thanksgiving and Christmas!!!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
  Re: Favorite Christmas Foods or Goodies by MUSICMAKER (While doing a search...)
Well, of course there is jam - we always give home made jam as giftsto friends and family. I just need to get them to give the jars back every year for refills!

I also always make cookies. Usually Apricott Almond Biscotti (recipe follows - these are sooooo good), chocolate crinkles, grandpa cookies (almond refrigerator cookies - they were my grandpa's favorite so they have always been knows as grandpa cookies since I was a kid), cranberry white chocolate oatmeal, and sometimes fudge.

I also have memories as young adult early 20's of going over to my grandmothers when she had moved into a retirement housing area, and helping her make Christmas goodies. Usually the biscotti and Stollen.

* Exported from MasterCook *

Almond Apricot Biscotti

Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories : Deserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 3/4 cups sifted all purpose flour
1 1/2 cups sugar
1/2 cup unsalted butter, chilled -- cut into pieces
2 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground ginger
3 1/2 ounces white chocolate -- cut into pieces
1 2/3 cups whole almonds -- toasted
2 large eggs
5 tablespoons apricot brandy
2 teaspoons almond extract
6 ounces dried apricots

Line 18x12x1" rimmed cookie sheet with foil. Butter and flour foil.

Combine first 6 ingredients in processor. Process until fine meal forms.
Add white chocolate and process until finely chopped.

Add toasted almonds and chop coarsely, using 6 to 8 on/off turns.

Beat eggs, brandy and extract to blend in a large bowl. Add four mixture
and apricots and stir until moist dough forms.

Drop dough by spoonfuls in three 12 inch long strips on a prepared sheet,
spacing evenly apart. Moisten fingertips and shape each dough strip into
2 inch wide logs. Refrigerate until dough is firm, about 30 minutes.

Position rack in center of oven and preheat to 350 degrees. Bake until
logs are golden, about 30 minutes. Transfer sheet to rack and cool

Reduce heat to 300. Cut logs from sides of pan if necessary. Transfer to
work surface. Using a heavy sharp knife, cut each log crosswise into 3/4
inch wide slices.

Arrange half of the cookies cut side down on a cookie sheet. Bake 10
minutes. Gently turn cookies over and bake 10 minutes longer. Tranfer
cookies to racks. Repeat with remaining cookies. Cool completely.

Can be prepared 2 weeks ahead. Store in an airtight container at room

"A real favorite at Christmas time."
"Bon Appetit"
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Mom to three wonderful 7th graders!
The time is flying by.
  Re: Re: Apricot Almond Biscotti by esgunn (Well, of course ther...)
Erin, do you have a recipe for Stollen? Or, does anybody have one? That has to be my all-time favorite bread and I have yet to find a good recipe for it! Would appreciate you posting it if you have it! Thanks!

I also have this recipe for the biscotti...there were several biscotti recipes in that article, another one was for honey and lavender biscotti which are also fabulous. Will post that if anyone is interested in it.
Vive Bene! Spesso L'Amore! Di Risata Molto!

Buon Appetito!

  Re: Re: Apricot Almond Biscotti by MUSICMAKER (Erin, do you have a ...)
Oh my, I used to make biscotti almost once a month - have some great ones. I haven't made it for a while, got so bored....but, we loved them!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
  Re: Re: Apricot Almond Biscotti by cjs (Oh my, I used to mak...)
Biscotti and Vin Santo.......yummmmmmmmmm!
Vive Bene! Spesso L'Amore! Di Risata Molto!

Buon Appetito!

  Re: Re: Apricot Almond Biscotti by MUSICMAKER (Biscotti and Vin San...)
Ok the Biscotti sounds wonderful, had to print that one out
  Re: Re: Apricot Almond Biscotti by MUSICMAKER (Erin, do you have a ...)
Linda, I do not have the recipe we made at that time. This one looks a lot like the bread and how we made it.

* Exported from MasterCook *

Christollen Bread

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 3/4 cups all-purpose flour -- (4 3/4 to 5 1/4)
2 packages active dry yeast
1 teaspoon ground cardamom
1 1/4 cups milk
1/2 cup sugar
1/2 cup butter
3/4 teaspoon salt
1 egg
1 cup diced mixed candied fruits and peels
1 cup raisins
3/4 cup chopped walnuts
1 tablespoon finely shredded lemon peel

1. In a large mixing bowl stir together 2 cups of the flour, the yeast,
and cardamom. In a medium saucepan heat and stir the milk, sugar, butter,
and salt until warm (120 degree F to 130 degree F) and butter is almost
melted. Add to flour mixture along with egg. Beat with an electric mixer
on low speed for 30 seconds, scraping bowl constantly. Beat on high speed
for 3 minutes. Using a spoon, stir in candied fruits and peels, raisins,
walnuts, and lemon peel; stir in as much of the remaining flour as you

2. Turn out onto a lightly floured surface. Knead in enough remaining
flour to make a moderately soft dough that is smooth and elastic (3 to 5
minutes total). Shape into a ball. place in a greased bowl; turn once to
grease surface. Cover and let rise in a warm place until double (about 1
to 1-1/2 hours).

3. Punch dough down. Turn out onto a lightly floured surface. Divide dough
in half; divide each half into thirds. Cover and let rest for 10 minutes.
Meanwhile, grease 2 baking sheets.

4. With hands, roll each piece of dough into a 1-inch-thick rope about 15
inches long. Line up 3 of the ropes, 1 inch apart, on prepared baking
sheet. Starting in the middle, loosely braid by bringing the left rope
under the center tope. Repeat to end of loaf.

5. On the other end, braid by bringing alternate ropes over center rope
from center. Press rope ends on each side together to seal. Repeat
braiding with the remaining 3 ropes on other prepared baking sheet. Cover
and let rise until nearly double (about 1 hour).

6. Brush loaves with milk. Bake in a 350 degree F oven for 20 to 25
minutes or until golden and loaves sound hollow when tapped. (Switch
baking sheets to a different oven rack halfway through baking time to
ensure even baking.) If necessary, cover with foil the last few minutes to
prevent overbrowning. Remove from baking sheets. Cool on wire racks. Makes
32 servings

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Mom to three wonderful 7th graders!
The time is flying by.
  Re: Re: Apricot Almond Biscotti by esgunn (Well, of course ther...)
This biscotti recipe looks pretty amazing to me. Thanks Erin! I'll be adding that one to my own mix this year.

Like most of you, I enjoy making and receiving homemade goodies at holiday time. The line-up of cookies is as follows: sugar cookie cut-outs of course, lemon-cream cheese spritz, peanut blossoms, magic cookie bars, pizzelles, nuts horns, snowballs, nutmet logs, and rasberry cookies. We also have "fruit salad night" at my inlaws where we get as many family members to attend as possible and we all make fruit salad. We do this for both Thanksgiving and for Christmas and always make huge buckets of it so that there is plenty for everyone to take home. It's good "damage control" after heavy holiday eating.


"Drink your tea slowly and reverently..."

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