My children are all grown up, but they still expect certain things over the holidays.
Most important is food that has become traditions.
Holiday recipes are emotional, evoke memories, deliver taste and provide visual satisfaction with vibrant colours such as glistening red.
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The regularly requested recipes often contain seasonal food such as cranberries, cherries, orange, chocolate and of course, sugar and spice.
We always have a traditional dinner with a roast turkey, creamy mashed potatoes and gravy with sides that contain vegetables for variety and nutrients. I also think the turkey bun after the big meal is a must.
However, the real holiday requests are all the extras that our children have grown up with. Here are our picks that fall into the holiday must-do category.
Cherry cheesecake
This glistening red dessert is a recipe that I was given in a book when I graduated from high school. Each time I make it, I think of the person who was kind enough to share it with me.
I do not think I have missed a year, and there have been a few. It’s such a decadent sweet, originally from the famous Jean Pare.
Crust
- 1 1 / 2 c. graham cracker crumbs 375 mL
- 1 / 2 c. butter or margarine, softened 125 mL
Filling
- 8 oz. softened cream cheese block 250 g
- 1 c. sugar 250 mL
- 1 tbsp. fresh squeezed lemon juice 15 mL
- 1 c. whipping cream 250 mL
Topping
- 19 oz. can cherry pie filling 540 mL
Preheat the oven to 350 F (180 C) and prepare a 9 X 13 inch (22×33 cm) pan.
In a saucepan, melt the butter and stir in the graham crumbs. Spread into the bottom of the pan and press down on the mixture. Bake for eight minutes until slightly browned. Remove and cool.
In a mixing bowl, beat the whipping cream until stiff. Then in another mixing bowl, beat the cream cheese, sugar and lemon juice together until smooth. Gently fold prepared whipped cream into the cream cheese mixture until well combined. Spread carefully over the graham crust and smooth the top. Refrigerate for two to three hours or until firm. Before serving, spread the cherry pie filling over the top. Chill until ready to serve. Serves six large or eight small slices.
Note: if you want lots of cherry topping, use a second can.
Caramelized peaches
There is nothing like warm fruit as a quick dessert offering. When there is not fresh fruit in season, enjoy the convenience of frozen fruit, easy to have in the freezer for when you need to whip something up quickly. This recipe is quite new, but we have made it a lot.
- 4 c. frozen sliced peaches 1 L
- 1 lemon wedge 1
- 1/4 c. brown sugar 60 mL
- 1/4 tsp. cinnamon 1 mL
- salt, a pinch to personal taste
- 3 tbsp. butter 45 mL
Place frozen sliced peaches into a mixing bowl. Squeeze a fresh lemon wedge over top, followed by the brown sugar, cinnamon and salt. Mix and set aside.
Melt the butter in a cast iron or safe non-stick (no PTFE and PFOA free) skillet. Meanwhile, add remaining ingredients, including peaches, to a medium bowl and stir.
Add peach mixture to skillet and spread into a single layer. Cook for five to seven minutes. Stir well, making sure that both sides of the peaches have been on the skillet surface and cook for another five minutes. Scoop vanilla ice cream into a bowl and spoon peaches over top. Serve and enjoy the dance of warm peaches and melting creamy vanilla ice cream. Substitute in fresh sliced peaches when they are in season.
Chocolate cherry bundt
What a better pairing than cherry mixed in a rich chocolate batter?
- 2 c. flour 500 mL
- 1 1/2 tsp. baking soda 7 mL
- 1/2 tsp. salt 2 mL
- 3/4 c. cocoa 175 mL
- 1 1/4 c. sugar 300 mL
- 2 eggs 2
- 1/2 c. butter or margarine, melted 125 mL
- 1 c. buttermilk 250 mL
- (substitute for buttermilk: fill a measuring cup to just under 1 c. (250 mL) with regular milk and add 1 tbsp. (15 mL) of lemon juice or vinegar)
- 2 tsp. vanilla 10 mL
- 2-19 oz. cans cherry pie filling 2-540 mL
Preheat the oven to 350 F (180 C). Prepare a bundt pan.
In a large mixing bowl, whisk together the flour, baking soda, salt, cocoa and sugar. Mix well with whisk. Then add eggs, melted butter, buttermilk, vanilla extract and one can of cherry pie filling. Mix with a spoon until moist and well combined. Pour batter into a prepared pan. Bake for 50 to 60 minutes or until a large toothpick comes out clean. Cool and remove from the pan. Serve with a dollop of fresh whipped cream.
Amaretto fruit dip
My mom has made this as long as I can remember. We all request it for Christmas morning. We have done an update with the addition of Greek yogurt for some protein and fermented food. It is delicious served with strawberries, green and red grapes and pineapple.
- 1 pkg. instant vanilla pudding mix, 4 serving size 1
- 1/2 c. milk 125 mL
- 1/2 c. vanilla or plain Greek yogurt 125 mL
- 1/4 c. Amaretto liquor or fresh orange juice 60 mL
- 2 c. container frozen whipped topping/ Cool Whip, thawed 500 mL
Note: I have also used whipped cream in equal amounts to the whipped topping. The results are just as tasty but not quite as firm.
In a medium bowl, mix together the vanilla pudding mix and milk. Next mix in the yogurt and then the Amaretto. Add in the thawed or softened frozen whipped topping and mix until smooth. Chill at least two hours in the refrigerator before serving to allow for thickening.
Easy cranberry orange bars
This recipe has a tart bite with a shortbread base and sweet topping. It’s quite new to us, but a keeper.
For crust and topping
- 1 1/2 c. flour 375 mL
- 1/2 c. sugar 125 mL
- 3/4 c. cold butter, cut into cubes 175 mL
- dash of salt for flavour
For the cranberry filling
- 2 large eggs 2
- 1 c. sugar 250 mL
- 1/3 c. flour 80 mL
- 1/2 c. sour cream 125 mL
- 2 1/2 c. frozen or fresh cranberries 625 mL
- 1 tsp. vanilla extract 5 mL
- 1/4 tsp. salt 1 mL
- 1 tbsp. orange zest 15 mL
Preheat the oven to 375 F (190 C). Prepare a 9×13 inch (22 X 33 cm) glass baking dish.
In a mixing bowl, combine the crust ingredients (flour, sugar, salt and cubed butter). Using an electric mixer or your hands, combine until just crumbly.
Set aside one cup of this flour mixture for the topping.
Take remaining crust mixture and firmly press into your baking dish, covering the bottom. Bake for 10 minutes and remove from the oven.
While crust is baking, whisk eggs in a large bowl. Add sugar, sour cream, flour, vanilla and salt.
Gently fold in fresh cranberries.
Pour cranberry mixture on top of cooked crust and spread evenly.
Add 1 tbsp./15 mL of orange zest to the remaining crust mixture and sprinkle over the top.
Bake for about 45 minutes until toothpick inserted in the centre comes out clean.
Cool slightly before cutting. Store at room temperature for two days and then transfer to the refrigerator for an additional two days. Freeze for up to three months. Makes about 16 squares.
Note: If using frozen cranberries, do not thaw. Toss one tablespoon of flour with the frozen cranberries before adding. This will keep them from bleeding into the filling.
Source: www.laughingspatula.com.
Ginger sprinkles
We have been making these ginger cookies since my daughter’s Grade 1 class made this recipe to bring home as a gift to the family. I remember her coming in with a smile and holding a brown paper lunch bag. She could not wait to show us what she and her class had made for us. What a memory that pops up each time I make them. Thank you Mrs. Robertson.
- 1 1/4 c. butter 300 mL
- 2 c. brown sugar 500 mL
- 1/2 c. molasses 125 mL
- 2 eggs 2
- 4 c. flour 1 L
- 4 tsp. baking soda 20 mL
- 1/2 tsp. salt 2 mL
- 2 tsp. ground ginger 10 mL
- 2 tsp. ground cinnamon 10 mL
- * if you are feeling spicy add in a small dash of nutmeg and cloves if desired
Preheat oven to 375 F (190 C). In a mixing bowl, cream together the butter, brown sugar, molasses and egg until combined and fluffy.
In a separate bowl, measure the flour, soda, salt and spices into a bowl and blend.
Stir into the creamed mixture and shape the dough into balls (approximately 1 inch/ 2.5 cm).
Roll the dough in white sugar and place about two inches (5 cm) apart on a greased baking sheet. Bake for eight minutes. Cool. Makes two dozen.
The best sugar cookies
At our house it is not Christmas without a cut-out cookie all decorated with some very interesting art. As a parent of young children, I used to dread this project, but now I look back and smile because they all have great memories of this procedure.
- 2 c. white sugar 500 mL
- 1 1/2 c. butter, softened 375 mL
- 4 large eggs 4
- 1 tsp. vanilla extract 5 mL
- 5 c. all-purpose flour 1.25 L
- 2 tsp. baking powder 10 mL
- 1 tsp. salt 5 mL
Beat sugar and softened butter together in a large bowl with an electric mixer until smooth. Beat in the eggs and vanilla. Stir in the flour, baking powder and salt. Cover and chill the dough for at least one hour or overnight.
Preheat the oven to 400 F(200 C). Roll out the dough on a floured surface to about 1/4 to 1/2 inch thickness. Cut into shapes with a cookie cutter and place on an ungreased cookie sheet about one inch apart. Bake for approximately six to eight minutes or until slightly browned. Cool and decorate. Makes four to five dozen cookies, depending on the cutter.
Butter icing for cookies
- 2 c. icing sugar 500 mL
- 2 1/2 tbsp. cream, milk or water (I prefer cream) 45 mL
- 1/4 c. butter 60 mL
- 1 tsp. vanilla 5 mL
- food coloring
In a mixing bowl, beat the ingredients together. If the consistency is too dry, add a few drops of liquid, or if too wet, add a bit more icing sugar. Colour if desired.
Yield: 2 c. / 500 mL
As we all navigate the busy holiday season, let me share a famous quote from Bob Hope:
“When we recall Christmas past, we usually find that the simplest things give off the greatest glow of happiness.”
And to you, our readers … we wish you a holiday filled with laughter, love and fond memories that will warm your heart.
Jodie Mirosovsky is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
