Tag Archives: holiday recipes

Homemade Food Gifts for the Holidays

Homemade Food Gifts for the Holidays

Homemade edible gifts are a thoughtful, delicious way to celebrate the holidays. From sweet treats and cozy drink mixes to bold sauces and festive infusions, these easy DIY food gifts are perfect for sharing homemade cheer with friends and family this Christmas season.

Cranberry Panettone Mix

Prep Time: 10 minutes | Cook Time: none | Serves: 10

Ingredients

  • 1 cup dried cranberries
  • ½ cup candied orange peel
  • 1 tablespoon lemon zest
  • ½ cup raisings
  • ½ cup dried apricots, chopped
  • ½ cup candied ginger, chopped
  • ½ cup white sugar
  • 3 ½ cups flour
  • 1 tablespoon dry yeast
  • ½ cup sugar
  • 1 large jar, approximately 2 quarts

Directions

  1. Combine the flour, yeast, and sugar in a bowl and mix well. Place in the bottom of your jar.
  2. Next add the remaining ingredients in layers upon each other and seal tightly.

Instructions to include with the gift

  • Empty the contents of the jar into a large bowl.
  • Combine 1 cup milk, ½ cup butter, 1 teaspoon orange extract, and 2 tablespoons of honey into a sauce pan and heat over low heat until butter is melted.
  • Add to the jarred mix, along with two eggs. Mix well. Cover and let rise for 1 hour.
  • For a traditional Panettone, line two empty coffee cans with parchment paper and add the dough in equal amounts to each before setting aside to rise for an additional hour.
  • Preheat the oven to 350°F/177°C.
  • Place the cans in the oven and bake for approximately 1 hour.
  • Let cool before removing from the cans and serving.

 

 

Mini Hot Cocoa Treasure Mix

Prep Time: 10 minutes | Cook Time: none | Serves: Makes 4 little jars

Ingredients

  • ½ cup brown sugar
  • 1 cup dark cocoa powder
  • ½ cup add-ins such as chocolate chips, candy canes, mint chocolate candies, or toffee bits.
  • ½ cup mini marshmallows
  • Several small 4-5 ounce jars (should make about 4 little jars)

Directions

  1. Layer all of the ingredients in each of the jars in the order listed, adjusting the amount of candies and marshmallows to suit individual tastes.
  2. Seal tightly.

Instructions to include with the gift

  • Remove the marshmallows from the top of the jar and set aside.
  • Add approximately 2 cups of milk to a saucepan and add the remaining contents of the jar. Heat over medium-low heat, stirring constantly until cocoa and candies are melted.
  • Remove from heat, pour into mugs, and top with marshmallows.

 

 

Salted Caramel Sauce

Prep Time: 5 minutes | Cook Time: 15 minutes | Serves: 12

Ingredients

  • 1¼ cups white sugar
  • ½ cup salted butter, cubed
  • ½ cup heavy cream
  • 1 teaspoon salt
  • 8-ounce glass jar or bottle

Directions

  1. Add the sugar to a heavy sauce pan and heat over medium. Stir constantly until sugar begins to liquefy and turns an amber brown. Take care not to burn or scorch the sugar.
  2. Add in the cubed butter and continue stirring until butter is melted.
  3. Slowly add in the heavy cream and stir until mixture comes to a boil. Let boil for one minute before removing from heat and adding in the teaspoon of salt.
  4. Let cool slightly but not completely before transferring into the gifting jar or bottle.
  5. Include instructions to store the sauce in the refrigerator and heat gently when ready to use.

 

 

Old South Pralines

Prep Time: 10 minutes | Cook Time: 10 minutes | Serves: makes 24 large pralines

Ingredients

  • 1 cup brown sugar
  • 1½ cups white sugar
  • ½ cup salted butter
  • ½ cup milk or heavy cream
  • 1 teaspoon vanilla extract
  • ½ teaspoon maple extract
  • ½ teaspoon salt
  • 1½ cups pecans, chopped

Directions

  1. Line a baking sheet with parchment paper.
  2. In a large sauce pan, combine all of the ingredients and heat over medium-high heat, stirring frequently until boiling.
  3. Let boil for several minutes, stirring continuously, until temperature registers 240°F/116°C on a candy thermometer.
  4. Remove from heat and continue stirring until the mixture begins to thicken and take on a bit of a grainy texture.
  5. Drop by spoonfuls onto the parchment-lined baking sheets and let cool completely.

 

 

Gingerbread Loaf

Prep Time: 10 minutes | Cook Time: 50 minutes | Serves: 12

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ginger
  • 1½ teaspoons nutmeg
  • 1 teaspoon salt
  • ¼ cup white sugar
  • ½ cup molasses
  • ½ cup unsalted butter, softened
  • 2 eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup buttermilk
  • ½ cup walnuts, chopped

Directions

  1. Preheat the oven to 350°F/177°C and lightly oil a bread pan.
  2. In a bowl, combine the flour, baking soda, ginger, nutmeg, and salt. Stir to blend.
  3. In another bowl, combine the white sugar, molasses, butter, eggs and vanilla. Beat on low to medium speed until well blended.
  4. To the sugar mixture, add the flour and buttermilk in an alternating pattern, stirring until just blended after each addition.
  5. Fold in the walnuts and add the batter into the bread pan.
  6. Place in the oven and bake for 50-55 minutes.
  7. Let cool slightly before removing from pan.

 

 

Triple Heat Hot Sauce

Prep Time: 10 minutes | Cook Time: 20 minutes | Serves: 32

Ingredients

  • 1 tablespoon olive oil
  • 1 teaspoon chili oil
  • 10 serrano chiles, seeded and cut into strips
  • 6 red jalapeño peppers, seeded and cut into strips
  • 5 cloves garlic, crushed and minced
  • ½ cup shallots, sliced
  • 1 teaspoon salt
  • 1 cup apple cider vinegar
  • 2 cups water

Directions

  1. Heat the olive oil and chili oil in a large sauté pan over medium heat.
  2. Add the Serrano chiles, jalapeno peppers, garlic, shallots, and salt. Sauté until tender, approximately 5 minutes.
  3. Add the water and continue cooking, stirring occasionally until most of the liquid has evaporated. Remove from heat and let cool completely.
  4. Add the entire contents of the pan to a blender or food processor. Pulse until smooth while gradually adding in the vinegar.
  5. Transfer to a gifting bottle or jar, straining with a mesh sieve, if necessary, and store in the refrigerator.

 

 

Spirited Cranberry Gin

Prep Time: 10 minutes | Cook Time: none | Serves: 16

Ingredients

  • 1 cup fresh cranberries
  • ½ cup fine white sugar
  • 2½ cups gin
  • Orange peel, optional

Directions

  1. Gently poke each of the cranberries in two places.
  2. Add the cranberries to a decorative bottle, along with the orange peel, if using.
  3. Combine gin and fine white sugar.
  4. Pour the gin into the bottle and seal tightly.
  5. Let sit in a cool dark place for at least two weeks before using.

 

 

 

***These recipes and more are found in Louise Davidson’s Easy Homemade Edible Holiday Gifts. To get your copy, click on the cover below or click here.

To download or print the featured recipes, click here.

Holiday Baking Classics From Around the World

Holiday Baking Classics From Around the World

Explore the rich flavors and festive traditions of holiday baking from around the world. From sweet breads and classic cookies to elegant cakes and timeless puddings, these traditional global desserts bring warmth, culture, and delicious nostalgia to your seasonal celebrations.

Cozonac – Sweet Bread with Walnut Filling from Romania

Serves: 4 | Preparation Time: 1 hour | Cooking Time: 50-60 minutes

Ingredients

  • 1¼ cups milk, scalded and divided, hot

For the scalded flour:

  • ⅓ cup plus 1 tablespoon all-purpose flour
  • 3 tablespoons fresh yeast
  • ½ teaspoon sugar

For the dough:

  • 4 egg yolks
  • ½ teaspoon salt
  • ½ cup sugar
  • 1 tablespoon vanilla sugar
  • 1 teaspoon lemon zest
  • 1 tablespoon rum
  • 1 ½ tablespoons vegetable oil
  • ½ cup butter, melted, divided
  • 3 ⅔ cups all-purpose flour

For the filling:

  • 2 egg whites
  • ½ cup sugar
  • 2 tablespoons cocoa powder (optional)
  • ½ teaspoon lemon zest
  • 1 tablespoon rum
  • ⅔ cup toasted walnuts, ground to a powder
  • Other optional fillings: diced Turkish delight or raisins (presoaked in hot water and drained)

Directions

For the scalded flour

  1. Place the flour to be scalded in a large bowl. Carefully scoop out ⅓ cup plus 1 tablespoon of the hot scalded milk, and pour it over the flour. (Set the rest of the milk aside to cool.)
  2. Mix until a smooth paste forms. Set it aside to cool.
  3. Meanwhile, combine the yeast and sugar in a small bowl, mixing until it becomes liquid.
  4. Add the yeast mixture to the cooled scalded flour (if the mixture is too hot, it will kill the yeast) and mix well.
  5. Cover with a towel or plastic wrap, and let it rise until doubled in volume (about 15–20 minutes).

For the dough

  1. Combine the egg yolks and salt, beating lightly.
  2. Stir in the sugars, lemon zest, rum, oil, and half the melted butter.
  3. Pour the mixture into the yeast-flour mixture and combine well.
  4. Stir in remaining (cooled) milk.
  5. Sift the flour over the mixture and mix until incorporated.
  6. Knead the dough while it is still in the bowl. Bring the sides to the center with your fist until the dough begins to separate slightly from the bowl (about 15 minutes). The dough will still be very sticky at this point.
  7. Add the remaining butter and continue kneading to incorporate and until the dough is slippery.
  8. Cover, and let it proof until doubled in volume (about 15–20 minutes).

For the filling

  1. Place the egg whites in a clean, grease-free bowl and whisk until stiff peaks are formed.
  2. Gradually add the sugar, cocoa, lemon zest (optional) and rum, whisking after each addition.
  3. Gently fold in the walnuts.

To assemble the loaf

  1. Preheat the oven to 375°F. Grease or butter two loaf pans.
  2. Place the dough on a floured surface and roll out into an ⅛-inch-thick rectangle, about 12–14 inches wide.
  3. Sprinkle with Turkish delight or raisins, if using. Press down with a rolling pin to embed.
  4. Spread the dough evenly with filling, leaving about ¾ inch free around the edge.
  5. Cut the dough into two equal parts.
  6. Roll up one part and place it, seam down, in a prepared pan, tucking in the ends. Do the same with the remaining dough.
  7. Place the pans in a warm place and let the dough rise for about 10 minutes.
  8. Cover loosely with aluminum foil and bake until golden brown (about 50–60 minutes).
  9. Remove the bread from the pans and wrap it with thick kitchen towels.
  10. Let the loaves cool before slicing.

 

 

Melomakarona – Greek Honey and Walnut Cookies

Serves: 30 (Yield: about 60) | Preparation Time: 25 minutes | Cooking Time: 30 minutes

Ingredients

For the syrup:

  • 1 cup honey
  • 1 cup sugar
  • 1 ½ cups water
  • 1 cinnamon stick
  • 4 whole cloves
  • 1 2-inch piece lemon or orange rind
  • 1 teaspoon lemon juice

For the cookies:

  • 7 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ⅛ teaspoon salt
  • ¾ cup sugar
  • Zest of 1 orange
  • 1 cup olive oil
  • 1 cup vegetable oil
  • ¾ cup orange juice
  • ¼ cup brandy
  • Honey, for drizzling
  • ¾ cup walnuts, coarsely ground, for sprinkling
  • Cinnamon, for sprinkling

Directions

  1. Prepare the syrup in advance. Combine all the syrup ingredients EXCEPT the lemon juice in a saucepan and bring it to a boil. Reduce the heat and simmer for 15 minutes. Remove the saucepan from the heat and discard the cinnamon, cloves, and orange rind. Stir in the lemon juice. Set the syrup aside.
  2. Preheat the oven to 350°F. Line a baking sheet with parchment.
  3. In a bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
  4. Make orange sugar. Using your fingers, rub the grains of sugar against the orange zest until the fragrance is released.
  5. Add the orange sugar to the oils and use a stand or hand mixer to combine well.
  6. Pour in the orange juice and brandy, and mix.
  7. Add the flour mixture by the cupful, mixing briefly after addition, just to incorporate the flour to make a wet dough. Do not overmix.
  8. Scoop out a walnut-sized portion of the dough and roll it between the palms of your hands to make an egg shape. Make crisscross depressions with a fork over the surface. Do the same for the rest of the dough, keeping the cookie pieces as uniform as possible.
  9. Bake until lightly browned (about 25-30 minutes).
  10. Remove the cookies from the oven and, while hot, submerge the cookies in syrup for about 10 seconds.
  11. Fish the cookies out with a fork or slotted spoon and transfer them to a wire rack or colander to drip.
  12. When they have dried somewhat, transfer them to a serving dish.
  13. Drizzle with honey and sprinkle with ground walnuts and cinnamon.
  14. Store in an airtight container.

 

 

Galette des Rois – Epiphany Tart from France

Serves: 16 | Preparation Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

  • 1 (17 ¼ ounce) package frozen puff pastry, thawed
  • 1 dry kidney bean, as “feve” or lucky charm
  • 1 egg, beaten
  • Confectioners’ sugar, for dusting

For the filling:

  • ½ cup almond paste
  • ¼ cup white sugar, divided
  • 3 tablespoons unsalted butter, softened
  • 2 eggs, divided
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 2 tablespoons all-purpose flour
  • Pinch of salt

Directions

  1. Prepare the filling. In a food processor or blender, combine the almond paste and 2 tablespoons of sugar. Pulse to blend well. Add the butter and remaining sugar and process until smooth. Blend in 1 egg, the extracts, flour, and salt. Set aside.
  2. Preheat the oven to 425°F, and line a baking sheet with parchment paper.
  3. Roll out one sheet of puff pastry into an 11-inch square. Be careful not to stretch the dough. Cut the square into an 11-inch diameter circle, and lay it on the prepared baking sheet. Repeat with a second sheet of puff pastry.
  4. Refrigerate the second piece of dough.
  5. Bake the first piece of dough until slightly puffed and browned at the edges (about 5 minutes). Remove it from the oven and let it cool slightly.
  6. Scrape the almond filling onto the center of the cooked pastry. Spread it evenly, leaving a 1 ½-inch margin at the edge. Insert the bean anywhere you like into the filling.
  7. Top with the second circle of dough, and press it down at the edges to seal.
  8. Score the top to make a criss-cross pattern.
  9. Beat the remaining egg and brush it over the top.
  10. Prick the top dough with a fork or skewer for the steam to vent out while baking.
  11. Bake for 15 minutes. Remove it from the oven and dust it generously with confectioners’ sugar.
  12. Return it to the oven and bake until golden brown (about 15 minutes).
  13. Transfer to a wire rack to cool slightly.
  14. Place a paper crown on top for the one who gets the feve.
  15. May be served warm or cold.

 

 

Kurisumasu Keki – Japanese Christmas Cake

Serves: 8 | Preparation Time: 45 minutes | Cooking Time: 20–25 minutes

Ingredients

For the cake:

  • 3 large eggs
  • 1 tablespoon unsalted butter
  • 1 tablespoon milk
  • ½ cup sugar
  • ¾ cup cake flour, sifted

For the syrup:

  • 2 tablespoons sugar
  • 3 tablespoons water
  • ½ teaspoon almond extract
  • 1 tablespoon kirsch (optional)

For the frosting:

  • 1 ⅔ cups whipping cream, chilled (not frozen)
  • Confectioners’ sugar, for dusting
  • 3 tablespoons sugar
  • 1 pound strawberries, sliced vertically (leave the best-looking pieces unsliced)

Directions

  1. Preheat the oven to 325°F. Line the bottom and sides of a cake pan with parchment paper.
  2. Prepare a saucepan or pot and 2 metal or heat-proof bowls that fit snugly over it. Crack the eggs into one bowl. In the other, place the milk and butter.
  3. Fill the saucepan with water, just under half full, and bring it to a boil. Reduce the heat, but keep it hot.
  4. Meanwhile, beat the eggs with a wire whisk or hand mixer at low speed. Add the sugar and beat for a few more seconds to incorporate.
  5. Place the bowl over the pot with boiling water, and continue beating the eggs at high speed until they’re light, fluffy and warm (about 1–2 minutes).
  6. Remove the warmed egg mixture from the heat. Place the butter with milk over the hot pot. Turn off the heat, but leave the bowl until the butter begins to melt, and then remove it from the pot.
  7. While the milk is warming, continue beating the warm eggs until soft peaks begin to form.
  8. Gradually add the sifted flour, folding it in gently.
  9. Whisk the melted butter in milk and gradually fold it into the batter until it’s well incorporated.
  10. Pour the batter into a cake pan, and spread it with a spatula. Lift the pan slightly and drop it a couple of times on a level surface to break any air bubbles in the batter.
  11. Bake until toothpick inserted in the center comes out clean (about 20–25 minutes).
  12. Flip the pan upside down on a wire rack. Let it cool completely.
  13. While the cake is cooling, whisk the syrup ingredients together in a bowl and set them aside.
  14. Loosen the sides of the cake with a knife and remove it from the pan.
  15. Cut the cake in half horizontally and brush inside with syrup, moistening thoroughly. (This cake dries easily so it needs to be soaked in syrup.)
  16. Meanwhile, prepare the toppings. Set aside the best-looking strawberries for decorating the cake. Cut the others lengthwise. Pat them dry with paper towels.
  17. Place the whipping cream in a bowl over another bowl filled with ice. Gradually add the sugar while whipping, until stiff peaks form.
  18. Spread whipped cream over the bottom layer and then add a layer of strawberry slices. Add another layer of cream.
  19. Place the other cake half on top and cover the whole cake with cream.
  20. Decorate using reserved whole strawberries, and dust with confectioners’ sugar.
  21. Chill well before serving.

 

 

Bûche De Noël – Yule Log from France and North America

Serves: 12 | Preparation time: 1 hour | Cooking time: 12 minutes

Ingredients

For the cake:

  • 4 large eggs
  • 1 cup white sugar
  • ¾ cup all-purpose flour
  • 2 tablespoons cacao
  • ¼ teaspoon salt
  • 2 teaspoons baking powder

For the chestnut cream:

  • 2 cups unsalted butter
  • 1 (15.5 ounce) can chestnut vanilla purée
  • 1 tablespoon dark rum
  • 1 ½ cups confectioners’ sugar

For the chocolate frosting:

  • ¾ cup unsalted butter, at room temperature
  • 3 semi-sweet chocolate squares, melted
  • 3 tablespoons strong coffee
  • 1 teaspoon pure vanilla extract
  • 2 cups icing sugar

Directions

  1. Preheat the oven to 400ºF, and place the oven rack in the middle position.
  2. Grease a jumbo-sized rimmed baking sheet (15 x 20 inches), and line it with parchment paper.
  3. In a large mixing bowl, beat the eggs and sugar until light and fluffy (about 2–3 minutes). Add the flour, cocoa, salt, and baking powder. Beat until well combined.
  4. Pour the cake batter on the prepared baking sheet. The batter should be spread out evenly. Bang the baking sheet two or three times on the counter to make sure no air bubbles formed in the batter.
  5. Place the pan in the oven, and bake for 12 minutes.
  6. While the cake is cooking, dampen a large, clean kitchen towel, and place it flat on a working surface. Dust the towel with some powdered sugar.
  7. When ready, remove the cake from the oven, and place the dusted side of the damp towel flat on the cake. Reverse the cake immediately.
  8. Roll the cake with the towel to give it the rolled shape, and set it aside.
  9. To make the chestnut cream, start by beating the butter at high speed until creamy. Add the chestnut purée and rum. Mix until well combined. Add half a cup of the icing sugar at a time and beat on high speed. Repeat until all the icing sugar has been used.
  10. The cake should have had time to cool down enough while you prepared the chestnut cream. Unroll the cake, and with a spatula, smear the chestnut cream all over the cake. Roll it back, and place it on a serving plate. You can prepare the bûche up to this point, and freeze it for up to four weeks.
  11. Prepare the chocolate frosting. In another mixing bowl, beat the butter until creamy. Add the melted chocolate, vanilla, and coffee to the butter. Add the icing sugar by increments, half a cup at a time. Beat on high speed until you get a fluffy frosting.
  12. Cut off 3 inches of cake from one end of the roll and place it on the side to make a branch. Frost the log cake with a spatula. With a fork, in long stroke, make some long lines to reproduce tree bark. Decorate with your favorite small Christmassy ornaments.
  13. Refrigerate the bûche de Noël until ready to serve. Let it sit at room temperature for at least thirty minutes before serving.

NOTE: Chestnut vanilla cream can be found in grocery stores with the baking products. If you cannot find it, you can use the regular chestnut purée, just add two teaspoons of pure vanilla extract in the recipe.

 

 

Christmas Pudding – English Traditional Fruit Pudding

Serves: 12 | Preparation Time: 30 minutes | Cooking Time: 1 ½ hours 

Ingredients

Ingredients for the pudding:

  • ½ cup brown sugar
  • 1 tablespoon water
  • ½ cup butter
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon mace
  • ¼ teaspoon allspice
  • Pinch of nutmeg
  • Fruit mix (see below)
  • 2 small eggs

For the fruit mix:

  • 1 ¾ cups mixed dried and candied fruits of choice like dates, raisins, sultanas, cherries, prunes, figs, apricots, etc., finely chopped
  • ¼ cup candied orange or lemon peel
  • Zest of 1 orange, grated
  • ½ cup orange juice
  • 2 tablespoons brandy

For the brandy butter (optional):

  • ½ cup unsalted butter, softened
  • 2 cups confectioners’ sugar
  • 3 tablespoons brandy

Directions

  1. Prepare the brandy butter in advance. Whip the butter until fluffy. Add confectioners’ sugar and whip to incorporate. Add the brandy gradually, while stirring. If curdling occurs, add a little more confectioners’ sugar. Keeps for 5 days, refrigerated.
  2. Prepare the fruit mix. In a saucepan, combine the dried fruit, candied peel, grated zest, and orange juice. Cook over medium heat, stirring constantly, until the juice is absorbed (3–5 minutes). Remove it from the heat and let it cool. Transfer it to a large bowl, stir in the brandy, and set it aside.
  3. Preheat the oven to 350°F. Butter an aluminum pudding mold.
  4. Combine the sugar and water in a pan over low heat. Stir to melt the sugar. Remove the pan from the heat as soon as the sugar is fully dissolved, and set it aside to cool.
  5. Melt the butter over low heat, or in the microwave. Set it aside.
  6. Sift the flour, baking soda, baking powder, cinnamon, ginger, mace, allspice, and nutmeg together and whisk to blend thoroughly.
  7. Add the flour mixture to the fruit mixture and stir well to combine.
  8. Stir in the dissolved sugar and melted butter.
  9. Add the eggs one at time, mixing well after each addition.
  10. Fill the buttered pudding mold, leaving space for the pudding to rise.
  11. Cut out aluminum foil to cover the mold. Butter the side facing the pudding, and fit the foil over the mouth of the mold. Tie with string to secure.
  12. Bake until a toothpick inserted into the center comes out clean (about 1 ½ hours).
  13. Remove the pudding from the oven and let it cool on a wet towel.
  14. Remove it from the pan and serve it with the brandy butter.

 

 

***These recipes and more are found in Sarah Spencer’s Holiday Baking: Traditional Baking Recipes from Around the World. To get your own copy, click on the cover below or click here.

To download or print the featured recipes, click here.

Delicious and Sweet Holiday Treats

Delicious and Sweet Holiday Treats

Get into the holiday spirit with these delightful Christmas cookie and candy recipes that are perfect for gifting to friends and family! From buttery toffee and creamy fudge to festive glazed cookies, these homemade treats are easy to make and guaranteed to spread joy. Whether you’re filling up gift tins or sharing at holiday parties, these sweet creations will make your season merry and memorable!

Classic Chocolate Fudge

Let’s begin with a classic that everyone loves: chocolate fudge. In theory, this will last for two weeks in your fridge! (We know, we know – we thought that was funny too.)

Serves 20 | Prep. time 15 min. | Cooking time 1 hour

Ingredients

  • 3 cups granulated sugar
  • ⅔ cup unsweetened cocoa powder
  • Pinch salt
  • 1 ½ cups whole milk
  • ¼ cup butter
  • 1 ½ teaspoons vanilla
  • ½ cup chopped pecans or walnuts

Directions

  1. Line an 8×8 baking pan with foil and coat the foil with cooking spray.
  2. Lightly oil the sides of a medium, thick-bottomed saucepan. In it, combine the sugar, cocoa, salt, and milk.
  3. Place the pot over medium heat and cook, stirring with a wooden spoon, until the mixture comes to a boil. Ensure that no sugar crystals are stuck to the sides of the pot.
  4. Reduce the heat to low and clip a candy thermometer to the side of the pot, arranging it so the bulb does not touch the bottom of the pot.
  5. Cook without stirring until the mixture reaches 234°F.
  6. Remove the pot from the heat and add the butter and vanilla but DO NOT STIR.
  7. Set the pot aside to cool to 110°F, add nuts if using, and then mix vigorously with a wooden spoon. After 5–10 minutes you will notice the mixture is thickening and losing some of its shine.
  8. Quickly pour the fudge into the prepared pan. Let it cool completely and cut into squares.

 

 

English Butter Toffee

This is a perfect recipe for gift-giving because it makes such a large batch. You can customize it by adding your favorite nuts; almonds, pecans, walnuts, Brazil nuts, and pistachios are all delicious. You can also alternate between milk, dark, and white chocolate on top!

Serves 30 | Prep. time 5 min. | Cooking time 15 min.

Ingredients

  • 2 butter
  • 2 cups granulated sugar
  • ¼ teaspoon salt
  • 2 cups semi-sweet chocolate chips
  • 1 cup finely chopped nuts
  • ½ teaspoon sea salt, for sprinkling

Directions

  1. Cover a baking sheet with foil and coat the foil with cooking spray.
  2. In a heavy-bottomed saucepan, melt the butter and stir in the sugar and salt. Bring the mixture to a boil and cook until it reaches 285°F, stirring occasionally.
  3. Pour the toffee onto the prepared baking pan and spread it out.
  4. Sprinkle chocolate chips on top and let them sit for a minute or two to soften. Spread the melted chocolate with a spatula, and sprinkle the nuts and salt on top.
  5. Refrigerate until set, and then break into serving pieces.

 

 

Spiced Fruit Jelly Drops

These jelly candies, with just a hint of spices, are always a favorite in our family. They make the perfect gift.

Serves 48 | Prep. time 30 min | Cooking time 30 min | Chill time 2 hours

Ingredients

  • 1 cup cranberry juice
  • 1 cup pulp free orange juice
  • 4 envelopes unflavored gelatin
  • 5-6 drops clove candy flavoring oil
  • 3 ½ cups sugar
  • Mint leaves for garnish, optional

Directions

  1. In a large saucepan combine the cranberry juice and the four envelopes of gelatin. Stir briefly and set aside to dissolve for several minutes.
  2. In a separate saucepan bring the orange juice to a low boil over medium to medium high heat.
  3. Pour the orange juice into the saucepan with the cranberry and gelatin mixture and stir.
  4. Next, add in the clove flavoring oil and 3 cups of sugar. Bring the liquid to a boil, reduce the heat to low and simmer for approximately 20 minutes, stirring frequently.
  5. Line an 8×8 inch baking pan with plastic wrap so that all of the interior surfaces are covered.
  6. Remove the saucepan from the heat and pour the contents into the plastic wrap lined baking pan.
  7. Place the pan in the refrigerator to chill for at least 4 hours.
  8. Remove the pan from the refrigerator and dust the top with part of the remaining sugar.
  9. Using the plastic wrap for leverage, lift the jelly out of the pan and flip it over onto a countertop, sugar side down.
  10. Remove the plastic wrap and sprinkle some more sugar over the surface.
  11. Cut the jelly into squares or use a small cookie cutter if you prefer shapes.
  12. Once the jellies are cut, toss them in a little more sugar to completely coat all of the sides.
  13. Garnish with fresh mint leaves before serving or gifting, if desired.

 

 

Snickerdoodle Truffles

If you enjoy Snickerdoodle cookies, why not try these melt-in-your-mouth Snickerdoodle truffles? You won’t regret it. Best of all, there is no cooking involved!

Serves 36 | Prep. time 30 min. | Chill time 2 hours

Ingredients

  • ½ cup cream cheese, softened
  • ½ cup butter, softened
  • ½ cup sugar
  • ½ cup light brown sugar
  • 1 cup almond flour
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon salt
  • 2 teaspoons cinnamon
  • 2 cups white chocolate pieces
  • 1 tablespoon dark brown sugar

Directions

  1. Line a baking sheet with parchment paper.
  2. In a bowl combine the cream cheese, butter, sugar, light brown sugar, almond flour, vanilla extract, salt and 1 teaspoon of cinnamon. Mix until creamy.
  3. Use a small scoop or spoon to scoop out small rounded mounds onto the parchment lined baking sheet.
  4. Place the truffles in the freezer for at least 2 hours.
  5. In a double boiler, melt together the remaining cinnamon, white chocolate pieces, and dark brown sugar.
  6. Dip each of the truffles quickly into the melted white chocolate. Tap gently to remove any excess and transfer the truffles back onto the baking sheet.
  7. Keep refrigerated until ready to serve or gift.

 

 

Old South Pralines

Sweet and crunchy. It’s the perfect snack for a lazy day in your pajamas. The kids love to make this with me, and the house smells so sweet! Everyone who tastes these sweet pecan pralines will ask for the recipe.

Serves 24 | Prep. time 15 min. | Cooking time 10 min.

Ingredients

  • 1 cup brown sugar
  • 1½ cups white sugar
  • ½ cup salted butter
  • ½ cup milk or heavy cream
  • 1 teaspoon vanilla extract
  • ½ teaspoon maple extract
  • ½ teaspoon salt
  • 1½ cups pecans, chopped

Directions

  1. Line a baking sheet with parchment paper.
  2. In a large saucepan, combine all of the ingredients and heat over medium-high heat, stirring frequently until boiling.
  3. Let boil for several minutes, stirring continuously, until the temperature registers 240°F on a candy thermometer.
  4. Remove from heat and continue stirring until the mixture begins to thicken and take on a bit of a grainy texture.
  5. Drop by spoonfuls onto the parchment-lined baking sheets and let cool completely.

 

 

Cranberry White Bark

Sometimes, the simplest is the tastiest, and this is exactly what you get with this easy-to-prepare 4-ingredient white chocolate bark.

Makes 1 pound | Prep. time 10 min. | Cooking time 10 min. | Chill time 2 hours

Ingredients

  • ½ cup mixed nuts, chopped
  • 2 cups white chocolate chips
  • ½ cup dried cranberries
  • 5 ounces chopped white candy coating

Directions

  1. In a microwave bowl, melt the white chocolate chips and the white candy coating in increments of 30 seconds, stirring each time until it is smooth.
  2. Blend half of the cranberries and ¾ cup of the nuts into the chocolate mixture. Spread it onto a sheet of waxed paper and place it on a baking sheet.
  3. Sprinkle with the rest of the pistachios and the cranberries. Chill until it becomes firm and break it into pieces, about 2 hours.

 

 

Glazed Italian Christmas Cookies

Yields 60 cookies

Ingredients

  • ½ cup butter
  • 2 cups white sugar
  • 4 large eggs
  • 3 tablespoons baking powder
  • 2 tablespoons pure vanilla extract
  • 2 tablespoons pure almond extract
  • 4 cups flour

Frosting

  • 2 cup icing sugar
  • ½ cup milk
  • 1 teaspoon almond pure extract
  • Food coloring, if desired
  • Sugar sprinkle for decoration, if desired

Directions

  1. With an electric mixer, cream the butter and the sugar until smooth.
  2. Add the eggs one by one, beating at medium speed.
  3. Add the baking powder, vanilla, and almond extract.
  4. Gradually add the flour one cup at a time. Mix until you have a ball of firm dough.
  5. Split the dough in two and form two balls. Wrap in plastic wrap, and chill dough in the refrigerator for 2 hours.
  6. Preheat the oven to 375°F, and place the oven rack in the middle position.
  7. Place one of the dough balls on a lightly floured surface. Roll out the dough to ¼” thick. Cut the cookies out using Christmas-shaped cookie cutters. Keep the second dough balls in the refrigerator until you are ready to use it.
  8. Place the cutout cookies on ungreased cookie sheets lined with parchment paper.
  9. Place in the preheated oven, and bake for 8-10 minutes, until the edges of the cookies start to brown.
  10. Remove from the oven, and let the cookies rest for 10 minutes before placing on a wire rack. Let them cool down completely before glazing them.
  11. While the cookies are cooling down, you can prepare the glaze. In a small bowl, place the icing sugar. Add the almond extract and just enough milk to make a nice frosting consistency.
  12. To glaze, dip the top of the cooled-down cookies into the glaze. Decorate with pearls or colored sugar or sprinkles. Let dry completely before serving.

 

 

 

***These recipes and more are found in Louise Davidson’s Celebrate Christmas: 75 Sweet Treats Recipes for the Holidays. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Delicious Make-Ahead Holiday Recipes

Delicious Make-Ahead Holiday Recipes

Make your holidays stress-free and delicious with easy make-ahead recipes that save time and keep you organized. Perfect for holiday dinners, potluck parties, or cozy family gatherings, these dishes ensure you spend less time in the kitchen and more time enjoying the season. Plan ahead, cook ahead, and celebrate without the stress!

Stuffed Dates Wrapped in Bacon

This yummy appetizer can be made in advance and it’s perfect for every occasion. Sweet dates, creamy cream cheese, and salty bacon make for a perfect flavor.

Serves 4 | Prep. time 20 minutes | Cooking time 10-15 minutes

Ingredients

  • 16 dates
  • 8 slices bacon, sliced in half
  • 4 ounces cream cheese, softened

On serving day

  • 2 tablespoons balsamic glaze

Directions

To prepare for the freezer

  1. Cut each date halfway through and remove the pit.
  2. Stuff the halved dates with cream cheese. Wrap each with the bacon strips, sealing with a toothpick.
  3. Arrange the dates on a baking sheet lined with parchment paper. Freeze them for up to 1 month.

On serving day

  1. Preheat oven to 400°F (204°C).
  2. Bake the stuffed dates for about 10-15 minutes until the bacon is crispy.
  3. Right before serving, drizzle the balsamic glaze on top of the dates.

Nutrition Facts

Calories 401, fat 25 g, carbs 28 g, sugar 22 g, Protein 17 g, sodium 965 mg

 

 

Butternut Squash Soup

One of my favorite soups is butternut squash soup. It’s creamy and full of flavor, and the best part is that it can be prepared ahead of time and frozen for later use.

Serves 4 | Prep. time 20 minutes | Cooking time 25 minutes

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, diced finely
  • 2 pounds butternut squash, peeled and diced into cubes
  • 3½ cups vegetable stock
  • 1 cup heavy cream
  • 1 tablespoon turmeric powder
  • salt and pepper to taste

On serving day

  • 4 tablespoons heavy cream
  • Chopped parsley for garnish

Directions

To prepare for freezing

  1. In a large pot warm the olive oil and cook the diced onion for about 2-3 minutes.
  2. Stir in the diced butternut squash and cook for about 2-3 minutes more.
  3. Pour in the vegetable stock and stir in the turmeric powder and season with salt and pepper to taste.
  4. Cook for about 10-15 minutes until the butternut squash is fork-tender.
  5. Using a blender stick or a blender, puree into a creamy soup.  Make sure it becomes lump-free and smooth.
  6. Stir in the heavy cream and mix until combined.
  7. Let the whole soup cools completely and transfer it to a freezer-friendly container and freeze it for up to 1 month.

On serving day

  1. Thaw the soup completely before warming up.
  2. Place the soup in a saucepan and warm over low heat for 15-20 minutes or until warm.
  3. Adjust consistency with water or vegetable stock if needed.
  4. To serve, ladle the soup into serving bowls, and drizzle heavy cream on top if desired.
  5. Garnish with chopped parsley and enjoy with crusty bread if desired.

Nutrition Facts

Calories 298, fat 18 g, carbs 33 g, sugar 8 g, Protein 4.3 g, sodium 147 mg

 

 

Ground Turkey and Tater Tot Casserole

Ground turkey and tater tot casserole is a delicious lunch or dinner idea for the whole family or guests. You can prepare almost everything ahead of time.

Serves 4 | Prep. time 20 minutes | Cooking time 35-40 minutes

Ingredients

  • 2 tablespoons olive oil
  • 2 pounds ground turkey
  • 1 onion, diced
  • 2 garlic cloves, minced
  • Kosher salt and freshly ground black pepper, to taste
  • 1 teaspoon dried oregano
  • 1 (14-ounce) can crushed tomatoes
  • 2 tablespoons chopped fresh basil
  • 1 carrot, peeled and grated
  • 10 ounces tater tots

On serving day

  • 2 cups cheddar cheese, shredded

Directions

To prepare for freezing

  1. In a large nonstick frying pan over medium heat, heat the olive oil.
  2. Add the onion, garlic, ground turkey, and grated carrot. Season with salt and pepper. Cook until the turkey is no longer pink, about 5-6 minutes. Take care of breaking up the ground turkey into small pieces as it cooks with a spatula or wooden spoon.
  3. Stir in the oregano, basil, and crushed tomatoes. Mix until well-combined.
  4. Cook for about 2-3 minutes more and transfer the mixture to a well-greased 9×13-inch baking dish.
  5. Top the whole casserole with tater tots.
  6. Let the casserole cool completely. Cover the baking dish and freeze for up to 1 month.

On serving day

  1. Preheat oven to 350°F (177°C).
  2. Top the casserole with cheddar cheese.
  3. Bake for about 30 minutes or until the cheese is golden-brown.
  4. Serve warm.

Nutrition Facts

Calories 886, fat 57 g, carbs 50 g, sugar 2 g, Protein 83 g, sodium 1408 mg

 

 

Beef Stroganoff

A luxurious pasta and beef dish that will wow your guests!

Serves 4 | Prep. time 20 minutes | Cooking time 15-20 minutes

Ingredients

  • 1 pound ground beef
  • ½ cup onion, diced
  • 2 garlic cloves, minced
  • ¼ cup button mushrooms, diced
  • 1 tablespoon Worcestershire sauce
  • 1 (10-ounce) can cream of mushroom soup
  • ½ cup sour cream
  • 1 tablespoon flat-leaf parsley, chopped
  • Kosher salt and freshly ground black pepper, to taste

On serving day

  • 1 pound fusilli

Directions

To prepare for freezing

  1. In a large nonstick frying pan over medium heat, warm the olive oil.
  2. Cook the ground beef with the onion and garlic until the ground beef is well browned and no longer pink, about 6-7 minutes. Take care of breaking up the ground meat into small pieces as it cooks.
  3. Stir in the mushrooms and Worcestershire sauce.
  4. Stir in the cream of mushroom soup and sour cream. Cook for about 2-3 minutes.
  5. Season with salt and pepper and stir in the chopped parsley.
  6. Let everything cool slightly. Transfer into an airtight container or freezer bag and freeze for up to 1 month.

On serving day

  1. Cook the fusilli pasta in salted water for about 7 minutes or until al dente. In the meantime, warm the beef sauce in a pot.
  2. Serve the warmed beef stroganoff over the cooked pasta.

Nutrition Facts

Calories 746, fat 18 g, carbs 92 g, sugar 5 g, Protein 51 g, sodium 590 mg

 

 

Porcini Mushroom and Vegetable Nut Roast

If you want to try a vegetarian roast this holiday season, this recipe has it all. You will love the satisfying flavor combination of vegetables and nuts.

Serves 4 | Prep. time 20 minutes | Cooking time 35-40 minutes

Ingredients

  • ¼ cup porcini mushrooms, diced
  • 1 cup breadcrumbs
  • Kosher salt and freshly ground black pepper, to taste
  • 1 onion, diced
  • 1 carrot, peeled and grated
  • 1 celery stick, finely diced
  • 1 parsnip, peeled and grated
  • ½ pound chestnut mushrooms, diced
  • 2 garlic cloves, minced
  • 2 cups cooked quinoa
  • ½ cup chopped walnuts
  • 1 cup vacuum-packed cooked chestnuts, chopped
  • 2 large eggs, room temperature
  • 3 tablespoons flat-leaf parsley, chopped

Directions

To prepare for freezing

  1. In a large mixing bowl, combine the breadcrumbs, salt and pepper, onion, carrot, celery, parsnip, porcini and chestnut mushrooms, garlic, quinoa, walnuts, chestnuts, eggs, and parsley.
  2. Transfer the whole mixture into a well-greased loaf pan lined with parchment paper.
  3. Cover the pan and freeze until ready to bake, up to 1 month.

On serving day

  1. Preheat oven to 350°F (177°C).
  2. Bake the roast for about 35-40 minutes or until fully cooked.
  3. Let it cool slightly before serving.

Nutrition Facts

Calories 600, fat 18 g, carbs 86 g, sugar 5 g, Protein 23 g, sodium 262 mg

 

 

Duchess Potatoes

Duchess potatoes are an easy yet impressive side dish.

Serves 4 | Prep. time 20 minutes | Cooking time 45 minutes

Ingredients

  • 2½ pounds Yukon gold potatoes, diced into cubes
  • 1 tablespoon kosher salt
  • 6 garlic cloves, minced
  • 6 tablespoons unsalted butter
  • ¼ cup heavy cream
  • Pinch of ground nutmeg
  • Kosher salt and freshly ground black pepper, to taste
  • 3 large egg yolks

On serving day

  • Chopped flat-leaf parsley
  • Grated parmesan cheese, for garnish

Directions

To prepare for freezing

  1. Place the potatoes in a large pot filled with salted water. Bring to a boil and cook until fork tender, about 20-25 minutes.
  2. Drain well. In a large bowl, mash the potatoes with a potato masher.
  3. Stir in the garlic, butter, heavy cream, nutmeg, salt and pepper, and egg yolks.
  4. Transfer the mixture to a piping bag. Pipe out into floret shapes on a baking sheet lined with parchment paper.
  5. Cover and freeze for up to 1 month.

On serving day

  1. Preheat oven to 350°F (177°C). Bake the duchess potatoes for about 20 minutes.
  2. Garnish with parsley and parmesan cheese before serving.

Nutrition Facts

Calories 467, fat 26 g, carbs 47 g, sugar 3 g, Protein 11 g, sodium 2024 mg

 

 

Green Bean Casserole

Green bean casserole is a traditional side dish served around the holidays. Enjoy this convenient version that you can freeze before serving.

Serves 4 | Prep. time 20 minutes | Cooking time 35-40 minutes

Ingredients

  • 1 pound green beans, trimmed
  • 1 tablespoon unsalted butter
  • 1 red onion, thinly sliced
  • 2 garlic cloves, minced
  • 6 ounces cremini mushrooms, sliced
  • 2 tablespoons all-purpose flour
  • 1 cup low-sodium chicken stock
  • 1 cup whole milk
  • Kosher salt and freshly ground black pepper, to taste

On serving day

  • ½ cup breadcrumbs

Directions

To prepare for freezing

  1. In a large nonstick frying pan over medium heat, melt the butter.
  2. Cook the onion until soft, about 2-3 minutes.
  3. Stir in the garlic and mushrooms. Cook for about 10 minutes and stir in the flour.
  4. Stir in the green beans.
  5. Pour in the chicken stock and whole milk. Season with salt and pepper.
  6. Remove from heat and let the whole mixture cool completely.
  7. Transfer into a well-greased 9×13-inch well-baking dish. Cover with a lid or plastic wrap.

On serving day

  1. Preheat oven to 350°F (177°C).
  2. Top the green bean casserole with the breadcrumbs.
  3. Bake for about 25 minutes until golden-brown and crispy.
  4. Serve warm.

Nutrition Facts

Calories 192, fat 6 g, carbs 28.6 g; sugar; 7 g, Protein 7 g, sodium 345 mg

 

 

Christmas Cake

Christmas cakes are very popular over the holidays and this recipe is my favorite version. It’s also gluten-free!

Serves 8 | Prep. time 20 minutes | Cooking time 2 hours

Ingredients

  • 2 large eggs, room temperature
  • 6 ounces cream cheese, softened
  • 1 cup almond meal
  • 1 cup gluten-free flour
  • ⅓ cup almonds, chopped
  • ⅓ cup pecans, chopped
  • ⅓ cup hazelnuts, chopped
  • ¼ cup walnuts, chopped
  • 1 ½ tablespoons brandy
  • 1 cup sultanas
  • 1 cup dried figs, very finely chopped
  • ½ cup currants
  • ½ cup dried prunes
  • ½ cup dried cranberries
  • 2 teaspoons orange zest
  • ½ cup cherry wine
  • 1 teaspoon ground cinnamon
  • 1 cup brown sugar

On serving day

  • 3 tablespoons apricot preserve

Directions

To prepare for freezing

  1. Preheat oven to 300°F (149°C).
  2. In a large mixing bowl, combine the sultanas, dried figs, currants, prunes, cranberries, and orange zest. Drizzle with brandy and cherry wine.
  3. Let the mixture soak for about 2 hours.
  4. In another large mixing bowl, combine the cream cheese, eggs, almond meal, gluten-free flour, almonds, pecans, hazelnuts, and walnuts.
  5. Stir in the cinnamon and brown sugar. Mix until fully combined.
  6. Add the soaked dried fruits and mix until fully combined.
  7. Transfer the cake mixture into a well-greased 8×8-inch brownie pan lined with parchment paper. Bake for about 2 hours.
  8. Let the cake cool completely. Cover with plastic wrap and freeze for up to 2 weeks.

On serving day

  1. Thaw the cake at room temperature.
  2. To serve, brush the surface of the cake with the apricot jam and cut it into slices.

Nutrition Facts

Calories 493, fat 23 g, carbs 65 g, sugar 41 g, Protein 9 g, sodium 129 mg

 

 

 

***These recipes and more are found in Louise Davidson’s Make-Ahead Holiday Cookbook: Festive Recipes to Make in Advance from Appetizers to Desserts for Stress-Free Holidays. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Quick and Easy Budget-Friendly Recipes for the Holidays

Quick and Easy Budget-Friendly Recipes for the Holidays

Butternut Squash Ravioli with Sage and Pecan Butter Sauce

This butternut squash pasta dish combined with the deliciousness of a sage and pecan butter sauce with homemade ravioli. It takes some work but is so worth it! It’s a perfect holiday dish that can be made ahead of time for the raviolis. The sauce should be made just before serving.

Serves 8 | Prep. time 1 hour | Cooking time 45 minutes

Ingredients

For the ravioli dough

  • 1 ½ cups semolina
  • 1 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 4 eggs, beaten
  • 2 tablespoons olive oil
  • Water as needed

For the butternut squash filling

  • 2½ pounds butternut squash, peeled and roughly chopped
  • 8 cloves garlic
  • ¼ cup olive oil
  • ½ cup parmesan cheese
  • ½ teaspoon dried sage
  • Salt and pepper, to taste

Sauce and garnish

  • 4 tablespoons butter
  • 10 whole fresh sage leaves
  • ¼ cup toasted pecans
  • Freshly grated parmesan cheese

Directions

To make the filling

  1. Preheat the oven to 400°F (204°C).
  2. In a bowl, mix squash, garlic, and olive oil. Arrange on a baking sheet and bake for 45 minutes or until soft.
  3. Once done, transfer to a food processor and process until smooth.
  4. Add parmesan, sage, salt, and pepper. Set aside.

To make the dough

  1. Make a mound with the flour on a clean work surface and form a well in the center.
  2. Add the salt, eggs, and oil to the well.
  3. Using a fork, stir the center and slowly incorporate the sides of the dough and then the bottom.
  4. When the dough has formed a mass, use a scraper to fold the sides over the center to incorporate any loose bits, and then sprinkle the work surface with more flour. Knead the dough by hand until it is smooth and elastic. Spritz it with clean water from a spray bottle as necessary.
  5. Divide the dough in two and cover one with a damp towel. Roll the other piece out very thin, either by hand with a rolling pin or using a pasta maker. Form a long rectangle and lay it on a lightly floured surface. Cut it into two even pieces.
  6. Brush the surfaces with egg wash and lay 12 tablespoons of the filling out on one piece of the dough, evenly spaced.
  7. Lay the other half of the dough on top (egg wash side down) and press gently to remove any air bubbles.
  8. Repeat with the remaining dough and filling.
  9. In a pot with boiling water with salt, boil the ravioli until done. Once the ravioli are floating, they’re done.
  10. Strain and serve with the butter. Top with Parmesan cheese.

To make the sauce

  1. While the water to cook the ravioli is boiling, prepare the sauce. In a saucepan, over medium-low heat, melt the butter and add the sage leaves. Stir continuously to prevent the sauce from burning. When the sage leaves are crispy, the sauce is ready.

Nutrition (per serving)

Calories 420, fat 24 g, carbs 39 g, sugar 8 g, Protein 12 g, sodium 319 mg

 

 

Caramelized Onion Dip

One of the best things you can serve on your Christmas table as an appetizer is a delicious dip. Not just any kind of dip, but a rich and flavorful caramelized onion dip best served with some chips.

Serves 8 | Prep. time 10 minutes | Cooking time 40 minutes

Ingredients

  • 4 medium sweet onions, sliced
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 teaspoons brown sugar
  • Salt and black pepper, to taste
  • 1 (8-ounce) block cream cheese, room temperature
  • 8 ounces sour cream
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ cup chives, diced

Directions

  1. In a large skillet, heat the olive oil and melt the butter on medium to low heat.
  2. Add the sliced onions and stir in the sugar. Cook for about 30-40 minutes until the onions are tender and brown in color.
  3. In medium mixing bowl, stir in the cream cheese with sour cream until smooth. Season with onion powder, garlic powder, chives, and salt and pepper to taste.
  4. Stir in the caramelized onions and mix until combined.
  5. Serve with chips of your choice.

Nutrition (per serving)

Calories 242, fat 22 g, carbs 8 g, sugar 3 g, Protein 3 g, sodium 122 mg

 

 

Creamy Tomato Soup

The end of the tomato season is in the fall. So, let’s celebrate it with this creamy tomato soup recipe that’s perfect for entertaining.

Serves 4 | Prep. time 10 minutes | Cooking time 20 minutes

Ingredients

  • 4 tablespoons unsalted butter
  • 1 cup yellow onion, diced
  • 1 cup carrots, peeled and diced
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • Salt and black pepper, to taste
  • 4 tablespoons all-purpose flour
  • 4 cups homemade or store-bought chicken broth
  • 3½ cups diced tomatoes
  • 1 cup heavy cream
  • ¼ cup fresh basil leaves, for garnish

Directions

  1. In a large pot over medium heat, melt the butter and add the onion. Cook for about 2 minutes.
  2. Stir in the carrots and garlic. Cook for about 2 minutes.
  3. Season with the oregano and salt and pepper to taste, then stir in the tomatoes.
  4. Stir in the flour and mix until well combined.
  5. Add the chicken broth and stir until the mixture starts to thicken.
  6. Using an immersion blender or regular blender, purée everything into a creamy soup.
  7. Stir in the heavy cream and cook for 5 more minutes.
  8. Divide into plates, garnish with the fresh basil leaves, and serve.

Nutrition (per serving)

Calories 350, fat 26 g, carbs 20 g, sugar 7 g, Protein 10 g, sodium 950 mg

 

 

Maple-Glazed Ham

Another ham recipe that bursts with flavor is this maple glazed ham. The orange juice in the glaze gives a sweet, refreshing touch to every bite.

Serves 8 | Prep. time 20 minutes | Cooking time 1 hour 45 minutes

Ingredients

  • 1 (10-pound) leg ham, bone-in, skin-on
  • 1 cup water

For the glaze

  • ¾ cup maple syrup
  • ¾ cup brown sugar
  • Juice of 1 orange
  • 3 tablespoons Dijon mustard
  • Salt and black pepper, to taste

Directions

  1. Preheat oven to 325°F (163°C).
  2. Remove the skin of the ham, then cut it in a zig-zag pattern, making small diamond shapes.
  3. In small mixing bowl, combine the maple syrup, brown sugar, orange juice, Dijon mustard, and salt and pepper.
  4. Place the ham leg with the water in a roasting dish. Bake for about 20 minutes.
  5. Cover the bone with a piece of aluminum foil and brush the whole ham with the glaze.
  6. Bake for another 70 minutes, reglazing with the orange and maple glaze every 20 minutes.
  7. Remove the foil from the bone and bake for 10-15 more minutes.
  8. When ready to serve, glaze the ham one more time.

Nutrition (per serving)

Calories 1329, fat 53 g, carbs 33 g, sugar 30 g, Protein 167 g, sodium 456 mg

 

 

Scalloped Potatoes

Impress your guests with a different way of cooking potatoes. These creamy scalloped potatoes are flavored with garlic and parmesan cheese. They are great side dishes for countless dinners, especially holiday dinners.

Serves 6 | Prep. time 20 minutes | Cooking time 1 hour 50 minutes

Ingredients

  • ¼ cup butter
  • 1 onion, finely diced
  • 2 garlic cloves, minced
  • ¼ cup all-purpose flour
  • 2 cups whole milk
  • 1 cup low-sodium chicken broth
  • 2 pounds Russet potatoes, thinly sliced
  • ½ cup parmesan cheese, grated

Directions

  1. Preheat oven to 350°F (177°C). Grease a baking dish with some butter.
  2. Melt the butter in a large pan or skillet. Add the onion and garlic. Season with salt and pepper and cook for about 10 minutes.
  3. Sprinkle with the flour and cook for about 1 minute.
  4. Stir in the whole milk and chicken broth.
  5. Cook for about 5 minutes and whisk until a smooth sauce is formed.
  6. Lay half of the sliced potatoes in the prepared baking dish. Pour half of the sauce into the baking dish, then add half the parmesan cheese.
  7. Repeat the layers by arranging the second half of sliced potatoes, sauce, and parmesan cheese.
  8. Cover with aluminum foil and cook for 1 hour.
  9. Remove the foil and cook for 30 more minutes.
  10. Serve and enjoy.

Nutrition (per serving)

Calories 224, fat 12 g, carbs 20 g, sugar 5 g, Protein 8 g, sodium 308 mg

 

 

Gingerbread Bundt Cake

Bundt cakes are a holiday classic. If you are wondering what flavor is also popular, gingerbread is the answer.

Serves 12 | Prep. time 10 minutes | Cooking time 50-55 minutes

Ingredients

  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 ¼ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon allspice
  • Pinch of kosher salt
  • ½ cup unsalted butter, softened
  • 1 cup dark brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup molasses
  • 1 cup Greek yogurt
  • ½ cup whole milk

Directions

  1. Preheat oven to 350°F (177°C). Grease a Bundt cake pan with butter or cooking spray.
  2. In a large mixing bowl, beat the butter with the brown sugar, eggs, vanilla extract, and molasses.
  3. Stir in the Greek yogurt and whole milk. Mix until everything is combined.
  4. Stir in the flour, baking powder, baking soda, ground cinnamon, ground ginger, all-spice and salt. Mix until just combined.
  5. Transfer the batter into the prepared Bundt cake pan. Bake for about 50-55 minutes.
  6. Let it cool slightly and serve with a dusting of powdered sugar.

Nutrition (per serving)

Calories 281, fat 9 g, carbs 43 g, sugar 20 g, Protein 5 g, sodium 216 mg

 

 

 

***These recipes and more are found in Louise Davidson’s Cheap and Wicked Good! Budget-Friendly Holiday Cookbook: Quick and Easy Recipes for the Holidays. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Forgotten Classic Recipes That Are Still Amazing Today

Forgotten Classic Recipes That Are Still Amazing Today

Old South Leftover Turkey Casserole

This is a recipe my mom used to make after Thanksgiving or whenever we had leftover cooked turkey. It’s a perfect quick weeknight meal.

Serves 4-6 | Prep. time 10 minutes | Cooking time 20 minutes

Ingredients

  • Butter or cooking spray for greasing
  • ½ cup melted butter
  • ½ cup onion
  • ½ cup green peppers, chopped and seeded
  • 3 tablespoons flour
  • 3 cups milk
  • ½ pound egg noodles, uncooked
  • 1 tablespoon poppyseeds
  • 1 teaspoon salt or to taste
  • ⅛ teaspoon red pepper flakes or to taste
  • ¼ cup diced pimientos
  • 3 cups diced cooked turkey
  • 2 tablespoons shredded Parmesan cheese

Directions

  1. Preheat the oven to 350°F (177°C). Grease a 9×9-inch baking dish with butter or cooking spray.
  2. Heat the butter over medium heat in a medium saucepan or skillet.
  3. Add the onion and pepper and stir-cook until softened and translucent.
  4. Add the flour and stir the mixture. Add the milk and stir-cook until the mixture is thickened.
  5. Add the noodles and poppyseeds and stir the mixture. Season with red pepper flakes and salt to taste.
  6. Mix in the pimientos and cooked turkey.
  7. Add the turkey mixture to the greased baking dish and cover with foil.
  8. Bake for about 45 minutes until cooked well and noodles are soft.
  9. Remove the foil, top with the Parmesan cheese, and bake uncovered for 8–10 minutes.
  10. Serve warm.

Nutrition per serving

Calories 751, fat 36 g, carbs 58 g, sugar 12 g, Protein 47 g, sodium 806 mg

 

 

Sweet Stuffed Cabbage Casserole

I don’t even think I have to say anything about this incredible casserole because almost everyone knows it and because the photo says it all. This is my go-to cabbage roll recipe. My mom used to make it a lot when I was growing up. Here again, you can use any type of green cabbage, I usually use Savoy cabbage.

Serves 6 | Prep. time 20 minutes | Cooking time 1 hour 45 minutes

Ingredients

  • Butter or cooking spray for greasing
  • 1 large green cabbage head
  • 1 ½ pounds lean ground beef
  • 1 ½ cups rice, cooked
  • 1 large egg
  • 1 small yellow or white onion, finely diced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 (28-ounce) can crushed tomatoes
  • 1 tablespoon lemon juice
  • 1 tablespoon Worcestershire sauce
  • 4 tablespoons brown sugar

Directions

  1. Preheat oven to 350°F (177°C). Grease a 9×13-inch baking dish with butter or cooking spray.
  2. Bring a large pot of salted water to a boil. Gently add the cabbage and cook for 15 to 20 minutes until it leaves start to peel.
  3. Transfer the cabbage to an ice bath, let it cool down for a few minutes, then drain it.
  4. Peel some of the cabbage leaves, discarding their hard stems.
  5. Mix the beef, rice, egg, onion, salt, and pepper in a large mixing bowl until well combined.
  6. Spoon ¼ cup of the mixture into the base of a cabbage leaf, fold the sides into the middle, then roll it forward to fold it and set it aside.
  7. Repeat the process until you finish the meat mixture. Reserve the remaining cabbage for another use.
  8. Combine the tomatoes, lemon juice, Worcestershire sauce, sugar, salt, and pepper in a large mixing bowl.
  9. Pour half the mixture into a deep baking dish. On top of it, place the stuffed cabbage, then pour the remaining sauce on top.
  10. Cover the casserole with foil and bake for 1 hour and 15 minutes.
  11. Remove the foil and bake for another 10 to 15 minutes until the sauce thickens.
  12. Serve hot.

Nutrition per serving

Calories 414, fat 24 g, carbs 35 g, sugar 17 g, Protein 17 g, sodium 754 mg

 

 

Layered Chocolate Cake

You’ll have fun making this old-fashioned cake. The layers must be baked individually, so that is the most time-consuming part. When assembling, keep wooden skewers on hand, and don’t hesitate to spoon the frosting back on as it melts.

Serves 12 | Prep. time 15 minutes | Cooking time 30 minutes

Ingredients

Cake

  • 1 cup butter, softened
  • 1¾ cups sugar
  • 5 large eggs, beaten
  • 1 teaspoon vanilla extract
  • 3½ cups self-rising flour
  • Milk as needed

Icing

  • 3 cups sugar
  • ¾ cup cocoa powder
  • ¼ teaspoon salt
  • 1 ⅔ cups evaporated milk
  • 1 teaspoon vanilla extract
  • ½ cup butter

Directions

  1. Preheat the oven to 350°F (177°C) and grease as many 9-inch round cake pans as you have.
  2. Cream the butter and sugar and add the eggs and vanilla. Mix well.
  3. Add the flour alternately with milk, stirring just to combine, until you have a good cake batter consistency.
  4. To each cake pan, add ½ cup of batter and bake for about 8–10 minutes. As they are ready, set the layers between moist tea towels. Continue until all the batter is cooked.
  5. For the icing, combine sugar, cocoa, and salt in a large, heavy saucepan. Add the milk and mix well. Cook on medium, stirring frequently until the mixture reaches a full rolling boil. Bring to a softball stage without stirring.
  6. Turn off the heat, then add vanilla extract and butter and mix well.
  7. To assemble, your cakes and icing can be slightly warm. Lay out a cake layer and cover it with a layer of frosting. Repeat, securing the layers with wooden skewers as necessary.
  8. Poke holes in the cake so the icing soaks in. Spoon any melted icing back onto the cake as you go.
  9. Continue until all the layers are stacked and iced.

Nutrition per serving

Calories 729, fat 29 g, carbs 114 g, sugar 83 g, Protein 10 g, sodium 287 mg

 

 

Peach Streusel Coffee Cake

If the aroma of this cake baking in the oven doesn’t take you back to your childhood, nothing will! With a sweet peach layer over a moist white cake and a hearty streusel topping, this cake is a real treat.

Serves 12 | Prep. time 20 minutes | Cooking time 60 minutes

Ingredients

Cake

  • 1 pound peaches, peeled and sliced
  • 2 cups granulated sugar, divided
  • ¾ cup butter at room temperature
  • 2 ½ cups all-purpose flour
  • 1 egg
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 (12 ounce) can evaporated milk

Topping

  • ¾ cup all-purpose flour
  • ¾ cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 6 tablespoons butter

Directions

  1. Preheat the oven to 350°F (177°C) and butter a 9-inch springform pan.
  2. In a medium saucepan, combine the peaches with ½ cup sugar and cook on low, stirring frequently, until the sugar is dissolved.
  3. In a mixing bowl, beat the butter and the remaining 1½ cups of sugar until light and fluffy.
  4. Add the egg and vanilla and mix well.
  5. Combine the dry ingredients in a separate bowl and gradually add them to the batter, alternating with the evaporated milk.
  6. Spread the batter evenly in the prepared pan and top with the cooked peaches. Bake for 40 minutes.
  7. Prepare the topping by combining the ingredients and mixing until a sandy texture is formed.
  8. After 40 minutes, add the streusel topping over the peaches. Bake for 20–25 more minutes, or until a tester inserted in the center comes out clean.
  9. Cool at least half an hour before serving.

Nutrition per serving

Calories 477, fat 21 g, carbs 67 g, sugar 42 g, Protein 5 g, sodium 458 mg

 

 

Pumpkin Pie

A perfect addition to any Thanksgiving feast, this pumpkin pie is so simple to make and the perfect ending to any meal. Garnish it with some sweetened whipped cream, if you like.

Serves 8 | Prep. time 5 minutes | Cooking time 1 hour

Ingredients

  • 1 (9-inch) plain pastry pie shell
  • 2 eggs, lightly beaten
  • 2 cups pumpkin puree
  • ¾ cup sugar
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 (12 ounces) can evaporated milk

Directions

  1. Preheat the oven to 425°F (218°C).
  2. In a mixing bowl, combine all the ingredients together.
  3. Pour the mixture into a pie shell.
  4. Bake for 15 minutes and then reduce the oven temperature to 350°F (177°C).
  5. Continue baking until a knife inserted in the center of the filling comes out clean (about 45 minutes).
  6. Let the pie cool before serving.

Nutrition (per serving)

Calories 256, fat 9 g, carbs 40 g, sugar 22 g, Protein 6 g, sodium 293 mg

 

 

Fudge Squares

This recipe is one my grandma used to make often. I found in her recipe box with the note of delicious and to make it again. From the condition of the paper magazine clipping, I’d say it was either a well-loved recipe, or it came from some time in the 1600s!

Serves 12 | Prep. time 10 minutes | Cooking time 30 minutes

Ingredients

  • 2 squares unsweetened chocolate
  • ¾ cup sifted pastry flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ⅓ cup vegetable shortening
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • ⅓ cup dates, finely chopped
  • ⅓ cup walnuts

Directions

  1. Preheat the oven to 350°F (177°C) and coat an 8-inch square baking pan with butter or cooking spray.
  2. Melt the chocolate in a double boiler.
  3. Sift the flour with the baking powder and salt.
  4. In a separate bowl, beat the shortening with the melted chocolate. Gradually add the sugar and vanilla.
  5. Add the eggs and beat until fluffy. Stir in the flour, dates, and walnuts.
  6. Bake for about 30 minutes, or until the squares start to pull away from the edges of the pan.

 

 

  

***These recipes and more are found in Louise Davidson’s Forgotten Recipes 5-Cookbook Set: Slow Cooker – Casserole – Cake – Pie – Square and Bar. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Tasty Thanksgiving Holiday Recipes

Tasty Thanksgiving Holiday Recipes

Pumpkin Lentil Soup

This is the perfect cool-weather soup, incredibly easy to make. Just add all the ingredients in a slow cooker and enjoy your brisk weather day, knowing you can return to a steamy bowl of this warming soup.

Serves 4-6 | Prep. time 10 minutes | Cooking time 6 hours

Ingredients

  • 4 cups chicken or vegetable stock
  • ½ cup coconut milk
  • 2 ½ cups pureed pumpkin (either canned or homemade)
  • 1 cup dry lentils
  • 1 ½ cups Granny Smith apples, chopped
  • 3 cloves garlic, crushed and finely minced
  • 2 tablespoons honey
  • 1 tablespoon curry powder
  • ½ teaspoon nutmeg
  • ½ teaspoon cinnamon
  • ½ teaspoon allspice
  • ½ teaspoon cayenne powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • Chopped walnuts, for garnish, if desired

Directions

  1. Add the chicken or vegetable stock and the coconut milk into a slow cooker and mix.
  2. Add in the pumpkin puree, lentils, Granny Smith apples, garlic, and honey. Mix well.
  3. Season with the curry, nutmeg, cinnamon, allspice, cayenne powder, salt, and black pepper and stir.
  4. Cover and cook on low for 6 hours.
  5. Garnish with chopped walnuts before serving, if desired.

 

 

Slow Cooker Sweet-and-Spicy Ham

The sweetness of this ham is balanced with a little heat and seasonal spices.

Serves 8 | Prep. time 10 minutes | Cooking time 6 hours

Ingredients

  • 1 3 to 5-lb boneless ham
  • ½ cup brown sugar, packed
  • ½ cup real maple syrup
  • 4 cloves garlic, crushed and finely minced
  • 1 tablespoon fresh grated ginger
  • 1 tablespoon crushed red pepper flakes
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • 1 teaspoon cracked black peppercorns
  • 10-20 whole cloves

Directions

  1. Score the top of the ham in a diamond pattern with a sharp knife. Insert a clove at the crossings.
  2. Place the ham in a large slow cooker.
  3. In a bowl, combine the brown sugar, maple syrup, garlic, ginger, red pepper flakes, cinnamon, nutmeg, salt, and cracked black peppercorns. Mix well.
  4. Spread the mixture evenly over the ham and cover.
  5. Cook for 6 hours on low heat.
  6. Transfer to a serving platter, slice, and serve.

 

 

Crisp Parmesan Green Beans

Sometimes the simplest flavors are the most elegant. With just a few ingredients and twenty minutes, this dish can grace your holiday table.

Serves 6-8 | Prep. time 5 minutes | Cooking time 20 minutes

Ingredients

  • 6 cups green beans, washed and trimmed
  • 2 tablespoons olive oil
  • ¼ cup shallots, sliced
  • 1 tablespoon lemon juice
  • 1 cup fresh grated parmesan cheese
  • 1 teaspoon salt
  • Crushed almonds, for garnish, if desired

Directions

  1. Preheat the oven to 400°F/204°C.
  2. Heat the olive oil in a Dutch oven over medium heat.
  3. Add the shallots and sauté until just tender, approximately 2-3 minutes.
  4. Add the green beans and lemon juice. Sauté for 2 minutes.
  5. Add the parmesan cheese and salt. Toss to mix. Place the pan in the oven and cook for an additional 15 minutes.
  6. Garnish with crushed almonds, if desired.

 

 

Double Loaded Mashed Potatoes

These potatoes are easy and quick to make, plus they are loaded with decadence that is only permissible during the holidays as small cubes of sharp white cheddar infuse each bite as it melts.

Serves 8 | Prep. time 10 minutes | Cooking time 20 minutes

Ingredients

  • 8 cups small red potatoes, quartered (skins left on unless preference is otherwise)
  • 1 teaspoon salt
  • ½ cup butter
  • 1 cup sour cream
  • ½ cup warm chicken stock
  • 1 cup Vermont white cheddar cheese, cut into small cubes
  • ½ cup asiago cheese, shredded
  • 1 cup crispy prosciutto, crumbled
  • ½ cup scallions, sliced
  • 1 teaspoon black pepper
  • 1 teaspoon oregano

Directions

  1. Place the potatoes in a large stock pot and add enough water to cover. Add salt and bring to a boil. Boil for 3-5 minutes, before reducing heat to low. Simmer an additional 10 minutes, or until potatoes are tender.
  2. Drain potatoes and immediately return them back to the pot. Add the butter, sour cream, and chicken stock. Using a potato masher or immersion blender, blend until desired texture is achieved.
  3. Add in the Vermont white cheddar, asiago, prosciutto, scallions, black pepper, and oregano. Stir well.
  4. Transfer to a serving dish and serve immediately.

 

 

Chai Poached Pears

This recipe relies on a tea that you prepare the day before. On the day of serving, poach fresh pairs in the fragrant tea and let the aroma fill your kitchen as you tend to other things, such as enjoying yourself!

Serves 8 | Prep. time 12 hours (for steeping) | Cooking time 1 hour

Ingredients

  • 2 quarts water
  • ½ cup black tea
  • 1 tablespoon whole cloves
  • 4 star anise pods
  • 6 cardamom pods
  • 2 cinnamon sticks
  • 1 vanilla bean, scraped out insides only
  • 1 teaspoon whole black peppercorns
  • 1 tablespoon fresh ginger, sliced
  • ½ cup brown sugar
  • ½ cup white sugar
  • ¼ cup honey
  • 8 Bosc pears, peeled and cored
  • Vanilla ice cream for serving

Directions

  1. Pour the water into a large saucepan or stock pot. Add the black tea, cloves, star anise, cardamom, vanilla, black peppercorns, and ginger.
  2. Bring the tea to a low boil over medium heat. Reduce to low and simmer for 30 minutes. Remove from heat and let steep overnight.
  3. The following day, strain the tea and add the white sugar, brown sugar, and honey. Place the tea in a large pot on the stovetop and bring to a simmer over low to medium heat.
  4. Add the pears into the tea and poach them in the simmering tea for approximately one hour, occasionally checking to turn and ensure even doneness.
  5. Remove the pears from the pan and let drain before serving with vanilla ice cream.

 

 

 

**These recipes and more can be found in Louise Davidson’s Thanksgiving Cookbook – Easy Stress-Free Holiday Recipes. To get your own copy, click on the cover or here.

To download the featured recipes, click here.