Christmas Recipes

One of my favorite desserts is called:

Strawberry Bavarian

This dessert is good in the summer since it doesn't require heating the oven. It is easy to make, cool, and refreshing. But don't overlook it as a wonderful, colorful dessert for Christmas too!

1 package. frozen sliced strawberries, thawed

1 cup boiling water

1 package (3 oz.) strawberry-flavored gelatin

1 cup chilled whipping cream

Drain strawberries into a bowl or measuring cup, reserving syrup. Pour boiling water over gelatin, stirring until gelatin is dissolved. Add enough cold water to reserved syrup to measure 1 cup; stir into dissolved gelatin. Chill till almost set.

In a chilled bowl, beat cream until stiff. Beat gelatin until foamy; about 5-8 minutes. Fold gelatin and strawberries into cream. Pour into one quart mold. Chill until firm.

Dip mold in warm water for approximately 10 seconds to soften sides and make removing gelatin easier. Cover top of mold pan with the plate you will use to serve and tip upside down. Decorate top of mold with strawberry fans and mint leaves if you like.

Diabetics should use strawberries that are not in sugar syrup and the unsweetened gelatin to make this.

This will disappear quickly, so make a double batch if you want enough to share.

Pumpkin Spice Cake

Mix 1 package. spice cake mix with eggs according to package directions and 1 16ounce can pumpkin, 1/2 teaspoon baking soda, and 1 cup milk.

Bake in two 8" or 9" round cake pans for 30 minutes at 350 in greased and floured pan.

Topping

When cake is cool, beat 1 cup of. whipping cream till stiff peaks appear. Add 2 Tablespoons of honey and 1/4 teaspoon cinnamon. Spread all over cake.

Lill Martin

Alberta, Canada

THE DOC’S BAKED CUSTARD

3 slightly beaten eggs 1/3 cup sugar

2 1/2 cups milk, scalded 1 teaspoon vanilla extract

1/4 teaspoon salt ground nutmeg, fresh grated is best

Scald milk just until tiny bubbles form on the edge of the pan. Cool 10 minutes.

Combine the eggs with the salt, and stir in the cooled milk and vanilla. Fill custard cups, or stoneware cups 2/3 full. Place in a pan large enough to hold the cups level, and place on center rack of oven. Pour in hot water to reach 1 inch up the cup sides.

Bake at 325° for 40 - 45 minutes, or till knife inserted one inch from edge of cup comes out clean.

A yummy addition to this is coconut! Just stir in half a cup of unsweetened coconut to the mixture before pouring into the cups.

When this custard is well chilled and served with fresh whipped cream, it’s a delight to the senses! Anytime I make this, I always double the recipe. It never lasts long. It's also great served with fresh berries.

Carrot Cake

2 cups flour 2 cups sugar

2 teaspoons each salt, baking soda, and cinnamon

1 1/2 cups salad oil 4 eggs

3 cups grated carrots, firmed down in the cup, but not packed.

Sift dry ingredients in to large mixing bowl. Add oil and mix well. Add eggs one at a time, stirring well after each one. Stir in carrots.

Bake in a 13x9 inch baking pan at 325* for 45 minutes, or in a 12 inch tube pan for one hour.

This is the easiest, moistest, tastiest carrot cake I've ever had. Raisins and/or nuts may be added as you like. Frost with cream cheese frosting if you prefer.

Cream Cheese Frosting

1 8-oz. package cream cheese

1 stick butter

1 box of powdered sugar (4 cups)

1 teaspoon vanilla flavoring

In large bowl of electric mixer, combine cream cheese, butter and vanilla; cream well. Add powdered sugar 1/3 cup at a time mixing very well after each addition until all sugar is added. If too stiff, a little milk can be added 1 teaspoon at a time.

LIBBY'S FAMOUS PUMPKIN PIE

2 eggs, slightly beaten

1 can (16 ounces, or 2 cups) Libby's Solid packed pumpkin

3/4 cups granulated sugar

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1 1/2 cups (12 ounce can) undiluted evaporated milk

1 9" pie crust

Prepare crust, roll out and line pie pan. Place sheet of foil over the crust, fill with beans and bake 10 minutes in a 425* oven.

While crust precooks, combine filling ingredients in order given; mix well; pour into prepared pie shell. Bake in preheated 425* oven for 15 minutes. Reduce temperature to 350*. Bake for 40 - 50 minutes, or until a knife inserted halfway between edge and middle of filling comes out clean.

Serve with fresh whipped cream. The cream is really good if you add a hint of nutmeg to it.

Pumpkin Bars

4 eggs

1 2/3 cups sugar

1 cup oil

16 ounce can pumpkin

2 cups flour

2 teaspoons baking powder and salt

1 teaspoon baking soda and ginger

1/2 teaspoon nutmeg

Beat together until light and fluffy, the eggs, sugar, oil and pumpkin. Stir in flour, baking powder, salt, baking soda, ginger, and nutmeg. Mix thoroughly and spread into a parchment paper lined 15x10x1inch baking pan. Bake at 350* for 25 - 30 minutes.

When cooled, I run a knife around the edges of the pan and turn the bars out onto waxed paper. Cut cake in half making two 7 1/2x10 inch pieces. Frost one half with the Cream Cheese Frosting above. Place second half on top and frost only the top. Cut into whatever size squares you like. My family really enjoys these.

If you make this for a bake sale or a large group, don't cut in half. Just frost with the Cream Cheese Frosting and cut into squares.

Baked Scallops

Place 2 tablespoons melted butter in the bottom of a glass casserole dish. Place 1 pound scallops into the butter and toss gently. Lightly salt and pepper over all. Sprinkle enough bread crumbs to make a thin layer. Bake at 350* 25 minutes covered with foil. Remove foil and bake 15 minutes longer at 400*.

I use this same recipe for baking cod or haddock as well.

Butter Sauce

Add to a small saucepan 1/4 cup white wine (not cooking wine) and heat five minutes to dissipate the alcohol. Add 2 tablespoons lemon juice (fresh squeezed is best) and 3 tablespoons butter. Bring to simmer and remove to a warm bowl. Serve the sauce at the table for those who would like it.

Note: You can use only the butter and lemon if you prefer.

Fried Cabbage

2 large onions cut in half and sliced thinly

4 large cloves garlic, minced

2 large head cabbage, halved, cored, and sliced

1 large can Sauerkraut, rinsed and drained

1 Kielbasa, sliced into thin rings

salt and pepper

Fry onions and garlic in bacon fat or olive oil until wilted but not browned. In a large roasting pan layer some of the cabbage, some of the Sauerkraut, some of the Kielbasa, and some of the onion/garlic mixture. Salt and pepper lightly ( use McCormick's Seasoned Salt). Continue making layers till all used up. Bake in the over at 350 for 1 hour or till cabbage is completely cooked and wilted, stirring every 15 minutes.

A lady, Alice, who was born in Ukraine gave me this recipe. It's been a family favorite ever since.

Chocolate Texas sheet Cake

1 cup margarine

1 cup water

4 tablespoons cocoa

2 cups sugar

2 cups flour

1 teaspoon baking soda

2 eggs beaten

1/2 cup sour cream

Combine margarine, water, and cocoa in saucepan; bring to a boil. Remove from heat and put in a large mixing bowl. Add sugar, flour, baking soda and mix well. Add eggs and sour cream and mix well. Pour into a pan (15 1/2x 10 1/2 and bake at 375 for 20 to 22 minutes. Remove from oven and frost while still warm.

Frosting

1/2cup margarine

6 teaspoons milk

4 tablespoon cocoa

1 pound (one box) powdered sugar

1 teaspoon vanilla

1 cup chopped nuts

Bring margarine, milk, and cocoa to a boil. Remove from heat and put in small bowl. Add powdered sugar, vanilla, and nuts. Mix well together.

Enjoy

Old Fashioned Hot Cocoa

2 tablespoons cocoa powder (not drink mix)

2 tablespoons sugar

Few grains salt

1 cup water

3 cups milk

In a medium sized saucepan, mix cocoa, sugar , and salt; add water. Bring to the boiling point over low heat; boil 2 minutes, stirring constantly. Stir some of the chocolate mixture into the milk and add this to pan. Heat to your liking.

Great served with a peppermint stick in it or topped with fresh whipped cream and sprinkled with grated semi-sweet chocolate.

Revs Brownies

These go so fast that I make them as a double batch. You can cut it in half and bake in an 8" square pan.

1 cup butter or margarine

4 1-ounce squares unsweetened chocolate

2 cups granulated sugar

4 large eggs

1 teaspoon each vanilla and almond extract

1 1/2 cups sifted all-purpose flour

1 cup chopped nuts

Chopped cherries from 1 8-ounce jar maraschino cherries; reserve juice

Chop nuts, cut cherries in half and each half in half again and cut across to make small bits. Measure sugar and flour so that everything is ready when the chocolate mixture is.

In a medium saucepan, place 1 cup butter or margarine and 4 1-ounce squares unsweetened chocolate. When chocolate is melted, remove pan from heat; stir in sugar. Blend in eggs one at a time (I use a wire whisk for this). Add vanilla. Stir in flour, nuts, and cherries; mix well.

Scrape batter into a 13x9x2-inch baking pan; move batter with spatula to make it even. Bake at 350* for 25-30 minutes, being careful not to over bake.

Frosting

Melt 6 tablespoons butter or margarine over low heat in a medium saucepan. Stir in 4 tablespoons cocoa until dissolved. Remove from heat. Add 3 cups Confectioner's Sugar, 3-4 tablespoons of reserved cherry juice, 1/2 teaspoon vanilla extract and 1/2 teaspoon of almond extract. Stir until smooth. Add milk in small amounts if frosting is too thick. Spread on warm brownies and set aside to cool and set.

Hi Rev, here are two cookie recipes that my family love for me to make at Christmas:

Thumbprint Cookies

Recipe #1 - Mix together thoroughly 1/2 C soft shortening, (half butter) 1/4 C brown sugar, 1 egg yolk, and 1/2 tsp vanilla.

Sift together & stir in: 1 C flour, and 1/4 tsp salt.

Roll into 1" balls. Dip into slightly beaten egg white. Roll in finely chopped nuts ( about 1 C) Place about 1" apart on ungreased cookie sheet, bake 5 minutes at 375 degrees. Take from oven, & quickly press thumb gently on top of each cookie. Return to oven, & bake 8 minutes longer. After cooled, place tinted confectioners sugar icing in centers, or chopped candied fruit, or jam.

Russian Tea Cakes:

Recipe # 2 - Mix together: 1 C soft butter, 6 TBSP. sifted confectioners sugar, 1 tsp. vanilla.

Sift & stir in: 2 C flour, and then mix in 3/4 C finely chopped nuts. (Toasted almonds are delicious in this) Bake 10-12 minutes in 400 degree oven. Roll in confectioners sugar, & cool.

Have a great day! Love ya! Pat

Stuffed Zucchini

6 slices white or wheat bread, oven toasted and cubed

1 medium sized onion, chopped

3-4 large cloves of garlic, minced

1 large green or red tomato, diced

1 tablespoon tomato paste

1/2 cup low-sodium chicken broth

1/4 - 1/2 cups mozzarella cheese

1/2 teaspoon each salt, dried basil and dried oregano

1/4 teaspoon pepper

Wash and cut one medium-sized zucchini in half lengthwise; remove seeds. Do not peel zucchini.

In a medium-sized skillet, saute onions and garlic in olive oil for two minutes; add diced tomato, tomato paste, and seasonings. Add cubed bread and chicken broth (if using wheat bread, you may need to use more broth).

Fill zucchini halves very full and top with mozzarella. Wrap each half in a piece of foil large enough to fold at the top without touching the cheese. Bake wrapped for 40 minutes at 350*. Open foil and broil tops until cheese begins to brown.

Serve as a vegetarian main dish or as a side dish with any meal.

Mama's Cream of Mushroom Soup

Fry one large white onion, diced, with 4 cloves garlic, chopped in 2 - 3 tablespoons olive oil.

Thinly slice one pound white button mushrooms and 8 ounces each Baby Bella and Crimini mushrooms. Add mushrooms to onions in pot along with 2 tablespoons butter, and salt and pepper to taste. Gently saute for 5 minutes.

Add 2 cups water that is heated with 2 chicken bouillon cubes and 1/2 teaspoon thyme. Bring to a boil and allow to boil vigorously for 3 minutes.

Remove pan from heat. Stir in 1 16 ounce container of Half and Half. Return pot to burner. Mix 2 tablespoons corn starch with 3 tablespoons milk. When soup is heated and little bubbles form around the edge of the pot, add cornstarch slurry and allow broth to thicken.

My family loves this served with crusty French bread.

Turkey Drums

A tasty and simple recipe to make for a long day of Christmas shopping is turkey drums in the crock pot. All I do is heat 1 cup water with 1 can low-sodium chicken broth till very warm but not boiling. Place one drum per person in the crock, pour in liquids and sprinkle with poultry seasoning and basil to taste. Add thin whole carrots to the pot. If carrots are large around, cut in half lengthwise. Cook on low till you return.

Make mashed potatoes or white rice. Turn broth into a delicious gravy by stirring in a cornstarch slurry (cornstarch and water) till thickened. And, voila! a tasty dinner without much effort. (I make this during the summer as well since you can have your turkey without the heat!)

This recipe can also be used to crock a turkey breast as well. Very good!

We have all been warned that eating raw eggs from the market might cause us to become sick from salmonella. What this means to our holiday table is, if we don't have access to local eggs from a farmer we trust, or the correct recipe, there will be no eggnog for our family.

Alas! All is not lost. The following recipe is cooked and safe and easy to make. Enjoy!

COOKED EGGNOG

12 eggs

1/2 cup white sugar

2 quarts milk

2 teaspoons vanilla extract

1/4 teaspoon ground nutmeg

Directions

Place the eggs and sugar into a pan, and whisk until light colored and frothy. Whisk in 2 cups of milk until thoroughly blended. Place the pan over medium heat, continuing to stir until the mixture thickens, and coats the back of a wooden spoon, about 5 minutes. Remove from the heat, and allow to stand 5 minutes.

Stir in the remaining 6 cups of milk, vanilla extract, and nutmeg. Refrigerate at least 2 hours to cool thoroughly before serving. (I make this first thing in the morning and let it set all day.)

Chocolate Orange Cookies

1 cup butter or margarine

1 cup Crisco grease

3 cups sugar

4 eggs

2 teaspoons vanilla

2 teaspoons orange, mint, or raspberry extract

4 cups flour

1 1/3 cocoa powder (I like Hershey's.)

1 1/2 teaspoons baking soda

1 teaspoon salt

Confectioner's Sugar

In large mixing bowl, cream margarine and Crisco well with the sugar.

Add eggs one at a time, mixing well after each addition.

Beat in extracts.

In a large bowl, combine flour, cocoa, baking powder and salt; gradually add to creamed mixture. Beat well for 1 minute. Cover and refrigerate dough for 1 hour, or until easy to handle.

Roll into 1" balls and place 2 inches apart on cookie sheets.

Bake at 350 for 8-10 minutes.

Allow to sit on the cookie sheet one minute before removing to wire racks to cool. Dust with Confectioner's sugar if desired.

This recipe was original in the food section of our hometown newspaper. It was sent in by Mary Klein from Bremen, Ohio. Thanks, Mary!

Canadian Apple Pudding

1 cup brown sugar

1 tablespoon butter

3 tablespoons cornstarch

1/2 teaspoon vanilla

1 cup water

Combine all ingredients in a saucepan. Bring to a boil and boil sauce for a few minutes until slightly thickened.

For Batter;

Cream together 1/4 cup shortening or margarine and 1/2 cup sugar; add 1 egg and 1/2 teaspoon vanilla. Mix together 1 cup flour, 2 teaspoons baking powder and 1/2 teaspoon salt. Stir in 1/2 cup milk alternately with flour mixture into the creamed mixture .

Slice 8-10 large apples into an 8"x12" glass baking dish. Spread batter over them. Spoon sauce evenly over batter. Bake 35-40 minutes in a 350* oven.

I don't recall where this recipe came from. I've had it for many years and make it almost every Christmas. Even if you detest prunes, you should try this. It's a lovely, moist, spicy cake that satisfies the sweet tooth.

Jack Horner Prune Cake

Pour 1 cup boiling water over 1 cup cut-up pitted uncooked prunes; let stand two hours.

Preheat oven to 350*. Grease and flour a 13" X 9" baking pan.

2 cups flour

1 1/2 cups sugar

1 1/4 teaspoon baking soda

1 teaspoon each salt, Cinnamon, Nutmeg, Cloves, and vanilla

1/2 cup salad oil

3 eggs

1 cup chopped walnuts, or nuts that you like

Measure all ingredients into a large bowl. Blend one minute on low speed, scraping bowl constantly to incorporate all ingredients together. Beat two minutes on medium speed, scraping bowl occasionally.

Pour batter into baking pan and bake 45 to 50 minutes, or until a wooden toothpick inserted into the center comes out clean.

Cool for at least one hour in the pan before cutting into squares of desired size.

One day when I was lloking for recipes for an upcoming tea, I found this one. It's one of my favorite fall recipes, but I use it all year round. Even Larry likes it!

Cranberry Pumpkin Bread

Lightly grease two loaf pans. Preheat over to 350*.

2 slightly beaten eggs

2 cups sugar

1/2 cup oil

1 cup canned or fresh pumpkin, unseasoned

2 1/4 cups flour

1 tablespoon pumpkin pie spice *

1 teaspoon baking soda

1/2 teaspoon salt

1 cup chopped fresh cranberries

Combine eggs, sugar, oil and pumpkin; mix well.

Combine all dry ingredients except cranberries well in a large bowl; make a well in center. Pour pumpkin mixture into well.; stir just till dry ingredients are moistened. Stir in cranberries.

Bake in the two prepared loaf pans for 40 minutes or until toothpick in center comes out clean.

* Instead of the pumpkin pie spice, I use:

1 teaspoon cinnamon

1/2 teasoon nutmeg

1/4 teaspoon clove

Also, I make a double batch and bake it in 3 loaf pans.

This recipe was taken from the Joys of Jell-O Gelatin cookbook. My grandsons devour this. Everyone whose ever shared a bowl with us has enjoyed it. It's pretty to look at, too.

Crown Jewel Dessert

1 package (3 oz.) strawberry Jell-o

1 package (3 oz.) lemon Jell-o

2 packages (3 oz.) orange Jell-o

4 cups boiling water

1 1/2 cups cold water (I ice it so it's very cold.)

1/4 cup sugar

1/2 cup pineapple juice

1 container (8 oz.) Cool Whip.

Prepare strawberry, lemon, and one package of orange gelatin in separate bowls using 1 cup boiling water and 1/2 cup cold water for each. Pour each flavor into 8-inch square baking pans. Chill for four hours. Cut each flavor into 1/2-inch cubes; return to fridge.

Dissolve the remaining package of orange Jell-O and the sugar with 1 cup boiling water. Stir in pineapple juice and chill until slightly thickened. Blend whipped topping into this orange Jell-O. Fold in Jell-O cubes and pour into a 9-cup tube pan, or a nine cup mold.

Chill overnight. Unmold the gelatin unto a plate and garnish with more whipped topping piped around the edges, if desired. I just put out a bowl of fresh whipped cream for them to add to their portion.

Last time I made this, there were no left overs for the fridge. It was gone!

Another of my favorite Jell-o dishes is a salad that I made one day for my pastor's wife when she came for lunch.

Scallion Carrot Salad

Prepare 1 package strawberry Jell-O mixed according to package directions. Chill until slightly thickened.

1/2 cup grated carrots, or to your liking

1/4 cup diagonally sliced scallions

Add veggies to gelatin and spoon mixture into four individual molds. Chill four hours or overnight.

To Serve:

Slide a sharp knife around edges of the molds. Turn salad onto lettuce lined serving plates. If gelatin won't loosen and slide out, place a hot towel over bottom till it does. Be careful not to melt the gelatin.