Favorite Holiday Recipes

[Pressing-On]

Hot Spiced Tea

8 cups water
1 1/2 t. whole allspice
1 t. whole cloves
5 cinnamon sticks
2 family-size tea bags
1 cup sugar
1 cup fresh orange juice
3/4 c. pineapple juice
1/3 c. fresh lemon juice

In a large saucepan or Dutch oven, combine water, allspice, cloves, and cinnamon sticks. Bring to a boil over medium-high heat. Add tea bags, and reduce heat to low; simmer for 6 minutes.

Remove tea bags; add sugar, orange juice, pineapple juice and lemon juice. Simmer for 15 minutes. Remove spices and serve hot.

[Pressing-On]

Walnut Russian Tea Cakes

1 c. unsalted butter, softened
1/2 c. confectioners' sugar
1 t. vanilla extract
1/2 t. black walnut extract
2 1/4 cups all-purpose flour
1/2 t. salt
3/4 c. toasted and chopped walnuts
Confectioner's sugar

Preheat oven to 400. Line a baking sheet with parchment paper.

In medium bowl, beat butter and sugar at medium speed until light and fluffy. Stir in vanilla and black walnut extract.

In medium bowl, sift together flour and salt. Gradually add flour mixture to butter mixture, mixing until combined. Fold in walnuts.

Using a tablespoon or small ice cream scoop, scoop dough into 1-inch mounds (not balls). Place on prepared baking sheet. Bake for 12 to 14 minutes, or until edges are lightly browned. Remove from oven; while still warm, dust with confectioners' sugar.

Cool on pans for 10 minutes; remove to wire racks to cool completely.

[rgcraig]

I made the Almond Joy Cake for my dad's yesterday and it was the best I've ever made - - sooooooo good and moist!

[Theresa]

Originally Posted by Blubayou

Sweet Potato Praline Casserole

This tasty sweet potato casserole contains butter, vanilla, mashed sweet potatoes, brown sugar, butter, and pecans.
INGREDIENTS:
2 eggs
1 cup granulated sugar
3/4 cup butter, softened
1/2 cup milk
1 teaspoon vanilla
3 cups cooked mashed sweet potatoes
.
Topping
1/2 cup brown sugar
1/3 cup flour
2 tablespoons butter, softened
1/2 cup chopped pecans
PREPARATION:
Beat eggs, granulated sugar, and 3/4 cup butter. Add milk and vanilla. Combine with the mashed sweet potatoes; spoon into a greased 2-quart casserole. Combine brown sugar, flour, 2 tablespoons softened butter, and pecans, mixing until crumbly; sprinkle over sweet potatoes. Bake at 350° for 45 minutes.
Serves 6.

I have used this recipe several times - It is always a hit.

just wanted to tell you I made this for our church christmas banquet....I made a much larger portion but it was the first thing completely consumed and folks wanted more
And so you know how much food I prepared, there was enough food left over to split between 5 families.

[Esther]

Originally Posted by Blubayou

Sweet Potato Praline Casserole

This tasty sweet potato casserole contains butter, vanilla, mashed sweet potatoes, brown sugar, butter, and pecans.
INGREDIENTS:
2 eggs
1 cup granulated sugar
3/4 cup butter, softened
1/2 cup milk
1 teaspoon vanilla
3 cups cooked mashed sweet potatoes
.
Topping
1/2 cup brown sugar
1/3 cup flour
2 tablespoons butter, softened
1/2 cup chopped pecans
PREPARATION:
Beat eggs, granulated sugar, and 3/4 cup butter. Add milk and vanilla. Combine with the mashed sweet potatoes; spoon into a greased 2-quart casserole. Combine brown sugar, flour, 2 tablespoons softened butter, and pecans, mixing until crumbly; sprinkle over sweet potatoes. Bake at 350° for 45 minutes.
Serves 6.

I have used this recipe several times - It is always a hit.

I add a can of condensed milk and it is really good. And it is nearly like a dessert.

[Esther]

I'm going to try some of these recipes. they look really, really good.

[Cindy]

Tea Cake Cookies

Cook Time: 10 minutes
Ingredients:

* 3 cups all-purpose flour
* 2 teaspoons cream of tartar
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup sugar
* 1 cup shortening
* 2 eggs
* 1 teaspoon vanilla extract

Preparation:
Sift dry ingredients together into a mixing bowl; cut in shortening. Add eggs and vanilla, and mix well.

Drop batter by rounded teaspoonfuls onto greased baking sheets. Bake at 425° until edges begin to brown.
Recipe makes about 4 dozen tea cakes.

[Cindy]

Peanut Butter Fudge

* 2-1/4 cups firm packed brown sugar
* 1 T. butter
* 3 T. white granulated sugar
* 1/2 c. milk
* 1 t. vanilla
* 1 c. firm packed peanut butter






Dissolve first 3 ingredients with milk in saucepan. Cook over medium heat just until softball stage (don't overcook!). Take from heat. Beat until thick and losing shine. Add vanilla and peanut butter. Spread in 10-inch rectangle pan lined with foil. Cool. Remove from pan and peel off foil before cutting.

[Cindy]

Fantasy Fudge

* 3 cups sugar
* 3/4 cup (1-1/2 sticks) margarine
* 2/3 cup evaporated milk (small can)
* 12 oz package semi-sweet chocolate chips
* 7 oz jar marshmallow creme
* 1 c. chopped nuts
* 1 t. vanilla







Make sure you use a large enough bowl, as the mixture will boil over at the end of the cooking stage. Microwave margarine in 4-quart bowl or casserole on HIGH 1 minute or until melted. Add sugar and milk; mix well. Microwave 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. Continue microwaving 5-1/2 minutes, stirring after 3 minutes. Gradually stir in chips until melted. Add remaining ingredients; mix well. Pour into greased 13 X 9" baking pan. Cool. Cut into squares.

[Cindy]

Foolproof Fudge

* 3 cups(18 ounces) semi-sweet chocolate chips
* 1 (14 ounce) can Eagle Brand Sweetened Condensed Milk (not evaporated milk)
* Dash of salt
* 1/2 to 1 cup chopped nuts(optional)
* 1-1/2 teaspoon vanilla



1. Line 8 or 9 inch square pan with aluminum foil. Butter foil; set aside 2. In heavy saucepan melt chips with the sweetened condensed milk and salt. Remove from heat. Stir in nuts, if desired, and vanilla. Spread evenly in prepared pan. 3. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store covered in the refrigerator.