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Holiday & Christmas Recipes

1 of 33
Sage Butter Roasted Turkey
Ingredients

Ingredients:

  • 3/4 cup butter, softened
  • 2 tablespoons fresh sage, fine chopped
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon coarse ground pepper
  • 1 whole turkey ( about 12 to 14 pounds) rinsed and patted dry, trussed
  • Cheesecloth, as needed
  • 1 cup melted butter

Prep Time: 20 minutes
Cook Time: 4 hours
Serves: 10

Directions:

  1. Preheat oven to 350°F.
  2. Combine softened butter, sage, salt and black pepper in small bowl and mix to blend.
  3. Gently slide hand under skin of turkey breast to loosen skin; spread sage butter evenly over breast meat.
  4. Place turkey, breast side up, in roasting pan; season lightly with salt and pepper if desired.
  5. Double the cheesecloth and soak in melted butter; drape evenly over turkey.
  6. Roast turkey for 3 to 3 3/4 hours or until juices run clear and thermometer registers 170°F at thickest part of thigh, brushing cheesecloth evenly with pan drippings every 30 minutes or so.
  7. Remove roasted turkey from oven, carefully remove cheesecloth, cover turkey loosely with foil and let rest for 15 minutes before carving.

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Pumpkin Soup with Sage, Croutons, Bacon and Gruyere Cheese
Ingredients

Ingredients:

  • 1/2 cup melted butter, divided
  • 1 cup chopped onions
  • 1/4 cup diced carrots
  • 1 teaspoon minced garlic
  • 1/4 cup dry white wine (optional)
  • 3 cups chicken broth
  • 2 cups pumpkin puree (roasted or canned)
  • 1 tablespoon brown sugar
  • 2 tablespoons heavy cream
  • 1/4 teaspoon of: salt, black pepper, nutmeg and dried thyme
  • 1 teaspoon fresh chopped sage leaves
  • 1/4 teaspoon of: garlic, pepper and salt
  • 6 cups cubed French bread (about 1/2 large French roll)
  • 1 tablespoon grated Parmesan cheese
  • 1/2 cup crumbled bacon, cooked crisp
  • 1/2 cup shredded Gruyere (or Swiss) cheese

Prep Time: 20 minutes
Cook Time: 20 minutes
Serves: 4

Directions:

  1. Heat 1/4 cup butter in heavy pot; add onions, carrots and garlic.
  2. Sauté over medium-low heat for 5 minutes or until tender, stirring frequently.
  3. Add wine and simmer for 2 to 3 minutes, or until liquid has reduced.
  4. Add chicken broth, pumpkin puree and brown sugar; simmer an additional 5 to 8 minutes, stirring occasionally.
  5. Remove from heat.
  6. Working in several smaller batches, add mixture to food processor bowl fitted with a steel blade and puree until smooth.
  7. Return to pot; add heavy cream, salt, black pepper, nutmeg and thyme.
  8. Simmer over low heat for 2 to 3 minutes. Keep warm.
  9. To make croutons: combine 1/4 cup melted butter, sage, garlic pepper and salt in a large skillet.
  10. Add cubed bread and toss to blend; heat over medium-low heat for 3 to 4 minutes, or until golden, stirring frequently.
  11. Remove croutons from heat, add Parmesan cheese and stir to blend.
  12. To serve, ladle soup into bowls; top each with croutons, bacon and shredded cheese.

3 of 33
Pumpkin Walnut Risotto
Ingredients

Ingredients for Risotto

  • 6-7 cups of chicken stock
  • 1 3-inch cinnamon stick
  • 4 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil
  • 1/2 cup finely chopped onions
  • 1 15-ounce canned pureed pumpkin
  • 2 cups Arborio rice
  • 1 cup dry white wine
  • 1/4 cup grated Parmesan-Reggiano cheese
  • 1/3 cup caramelized walnuts

Ingredients for Caramelized Walnuts

  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 2/3 cup chopped walnuts

Prep Time: 15 minutes
Cook Time: 45 Minutes
Serves: 8

Directions for Risotto
1. In a large saucepan heat chicken stock and cinnamon stick over low heat for 10-15 minutes. Set aside, discard cinnamon stick and keep warm.
2. In a medium saucepan combine butter and olive oil and heat. Add onions and sauté until soft, about 3 minutes. Add pureed pumpkin, season with salt and pepper and sauté for another 3 minutes.
3. Combine rice with pumpkin mixture; mix well.
4. Add wine to rice mixture and stir until absorbed. Begin adding hot stock ½ cup at a time, stirring constantly and making sure all liquid is absorbed before next addition.
5. Finish with 1 tablespoon butter and parmesan-reggiano to give the risotto a nice, creamy texture.
6. Garnish with caramelized walnuts and serve.

Directions for Caramelized Walnuts
1. Add sugar to a small skillet over medium-high heat.
2. As sugar starts to melt add salt and walnuts stirring constantly to coat, about 3-5 minutes
3. Remove nuts and place on a sheet pan to cool and harden.
When cool enough to touch break up the clumps of nuts and set aside.

4 of 33
Leftover Turkey and Stuffing Breakfast Waffle Sandwich
Ingredients

Ingredients:

  • 2/3 cup leftover stuffing, warm
  • 2 slices carved turkey warm
  • 1 slice bacon cooked crisp
  • 1 egg cooked over easy
  • 1/4 cup shredded cheddar cheese
  • nonstick cooking spray, as needed

Prep Time: 15 minutes
Cook Time: 5 minutes
Serves: 1

Directions:
1. Preheat waffle iron according to manufacturer’s instructions.
2. Using a #16 ice cream scoop or measuring cup, portion two (1/3 cup each) scoops of stuffing; shape each into about a 2-inch wide by 1-inch thick patty.
3. Spray waffle iron generously with nonstick cooking spray.
4. Place patties on waffle iron, close lid and bake for about 5 minutes, or until golden brown and crispy.
5. Carefully remove waffles.
6. Layer warm sliced turkey, egg, cheese and bacon on bottom half of waffle sandwich; close with top half of waffle sandwich.
7. Serve warm.

5 of 33
Turkey Sliders with Mac & Cheese
Ingredients

Ingredients

  • 1/2 cup heavy cream
  • 8 ounces queso blanco cheese
  • 2 ounces mild cheddar cheese, shredded
  • 8 ounches uncooked elbow macaroni (4 cups cooked macaroni)
  • 1/2 cup flour
  • 2 eggs, beaten
  • 1 cup Japanese bread crumbs
  • Vegetable oil for frying (as needed)
  • 8 mini slider rolls, sliced for sandwiches
  • 8 slices roast turkey, warm

Directions:

  1. Combine heavy cream, queso blanco cheese and shredded Cheddar in a heavy saucepan; heat over low heat, stirring occasionally, until cheese is completely melted.
  2. Meanwhile, cook macaroni according to package directions; drain and transfer to a large bowl.
  3. Add warm cheese sauce to cooked macaroni and stir until blended. Cover and chill overnight or until completely chilled.
  4. Using a small ice cream scoop or spoon, shape chilled mac & cheese into meatball-sized balls; press into pattie-shaped bites.
  5. Dust each lightly with flour; shake excess. Dredge each in egg mixture; drain excess. Roll each in breadcrumbs; shake excess. (Mac & cheese bites can be made ahead and refrigerated up to this step.)
  6. To prepare mac & cheese bites: heat oil in deep fryer or deep heavy saucepan to 350°F or until oil is shimmering. Working in several smaller batches, carefully add breaded bites to oil and deep fry for 2 to 3 minutes or until light golden brown. Drain on paper towels. Repeat with remaining mac & cheese bites.
  7. To prepare sliders: layer 1 slice turkey and 1 warm mac & cheese bite on bottom half of each slider roll; close each with top half of roll and press lightly to secure.
6 of 33
McCormick's Roasted Sweet Potatoes with Cinnamon Pecan Crunch
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McCormick's Roasted Sweet Potatoes with Cinnamon Pecan Crunch
Yield:
8 servings
Ingredients

Ingredients:

  • 3/4 cup firmly packed brown sugar, divided
  • 2 tablespoons orange juice
  • 2 teaspoons McCormick Pure Vanilla Extract
  • 1 1/2 teaspoons McCormick Cinnamon, Ground divided
  • 1/2 teaspoon salt
  • 3 pounds sweet potatoes, peeled and cut into 1-inch chunk
  • 1 cup dried cranberries
  • 6 tablespoons butter, cup up, divided
  • 1/2 cup flour
  • 1 cup chopped pecans

INSTRUCTIONS:
1. Preheat oven to 400°F. Mix 1/4 cup of the brown sugar, orange juice, vanilla, 1/2 teaspoon each of the cinnamon and ginger, and salt in large bowl. Add sweet potatoes; toss to coat well. Spoon into 13x9-inch baking dish. Sprinkle evenly with cranberries. Dot with 2 tablespoons of the butter. Cover with foil. Bake 30 minutes.

2. Meanwhile, mix flour, remaining 1/2 cup brown sugar and remaining 1 teaspoon each cinnamon and ginger in medium bowl. Cut in remaining 4 tablespoons butter with a fork until coarse crumbs form. Stir in pecans. Remove sweet potatoes from oven and stir gently. Sprinkle evenly with pecan topping.

3. Bake, uncovered, 25 to 30 minutes longer or until sweet potatoes are tender and topping is lightly browned.

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McCormick's Slow Cooked Cranberry Sauce
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McCormick's Slow Cooker Cranberry Sauce
Yield:
8 servings
Ingredients

Ingredients:

  • 1 package (12 ounces) fresh or frozen cranberries
  • 2/3 cup of sugar
  • 1 seedless orange, peeled and sectioned
  • 2 McCormick Bay Leaves
  • 1 McCormick Cinnamon Sticks

INSTRUCTIONS:
1. Place all ingredients in 4-quart slow cooker. Cover.

2. Cook 3 hours on HIGH, stirring every hour. Uncover. Stir well.

3. Cook, uncovered, 30 to 45 minutes longer on HIGH or until slightly thickened.

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McCormick's Sausage Stuffing Muffins
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McCormick's Sausage Stuffing Muffins
Yield:
12 servings
Ingredients

Ingredients:

  • 1/2 pound bulk pork sausage
  • 1/4 cup butter
  • 1/2 cup chopped onion
  • 1.2 cup finely chopped celery
  • 1 Granny Smith apple, peeled, cored and diced
  • 1 teaspoon McCormick Sage, Rubbed
  • 1 teaspoon McCormick Garlic Powder
  • 5 cups dry unseasoned bread cubes
  • 1/2 cup dried cranberries
  • 2 eggs lightly beaten
  • 1 1/2 cups Kitchen Basics Original Chicken Stock

INSTRUCTIONS
1. Preheat oven to 375°F. Spray 12 regular-size muffin cups with no stick cooking spray. Set aside.

2. Cook and crumble sausage in medium skillet on medium heat until no longer pink. Transfer to a paper towel-lined plate and allow to drain. Melt butter in same skillet on medium heat. Add onions; cook and stir 2 to 3 minutes. Add celery and apple; cook and stir just until softened, about 5 minutes. Stir in Sage and Garlic Powder; cook and stir about 1 minute or until fragrant.

3. Transfer onion mixture to large bowl. Add cooked sausage, bread cubes, and dried cranberries. Stir in eggs and stock until well mixed and stuffing is moistening. Spoon stuffing mixture into prepared muffin cups. Gently press stuffing into cups and form slightly mounded tops.

4. Bake 20 to 22 minutes or until golden. Cool 5 to 10 minutes in pan on wire rack. Run a knife or spatula around each cup to loosen stuffing muffins. Use a spoon to gently release muffins from the cups. Serve warm.

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9 of 33
Roasted Brussel Sprouts with Sherry, Maple and Mustard Glaze
Ingredients

Ingredients:

  • 2 pounds Brussel sprouts, trimmed and halved
  • 4 tablespoons extra virgin olive oil, divided
  • 2 tablespoons shallots, sliced
  • 2-3 garlic cloves, minced
  • 1 tablespoon maple syrup
  • 2/3 cup Sherry vinegar
  • 1/2 teaspoon dried thyme
  • 1 - 1/2 tablespoon Dijon mustard
  • 1-1/2 tablespoons coarse-ground mustard
  • salt and pepper to taste

Prep Time: 15 minutes
Cook Time: 40 minutes
Serves: 4

Directions:

  1. Preheat oven to 400°F.
  2. Place Brussel sprouts in a large mixing bowl.
  3. Heat 1 tablespoon olive oil in a small saucepan on medium. Add shallots and garlic and gently sauté for 30 seconds, until fragrant and shallots become lightly translucent.
  4. Add maple syrup, vinegar, thyme, Dijon, coarse-ground mustard and remaining olive oil, reserving a small amount for topping and drizzling over Brussel sprouts.
  5. Transfer Brussel sprouts to a large baking sheet lined with parchment paper and roast until dark and tender, or about 40 minutes. Let cool 5 minutes, toss in original large mixing bowl with sauce. Salt and pepper to taste. Drizzle with remaining sauce. Serve warm.
10 of 33
McCormick's Perfect Turkey Gravy
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McCormick's Perfect Turkey Gravy
Yield:
15 servings
Ingredients

Ingredients:

  • 2 packages McCormick Turkey Gravy Mix
  • 1/4 cup flour
  • 3 cups water
  • 1 cup turkey pan drippings
  • 1 cup chopped cooked turkey giblets (optional)

INSTRUCTIONS

1. Mix Gravy Mix and flour in large saucepan. Gradually stir in water and turkey drippings with wire whisk until smooth. Stir in chopped turkey giblets, if desired.

2. Stirring frequently, cook on medium-high heat until gravy comes to boil. Reduce heat to low; simmer 5 minutes or until thickened, stirring occasionally. (Gravy will continue to thicken upon standing.)

3. Flavorful Twist: White Wine & Herb Turkey Gravy: Prepare gravy as directed, reducing water to 2 1/4 cups. Stir 3 tablespoons white wine and 3/4 teaspoon McCormick® Rubbed Sage into prepared gravy.

11 of 33
Roasted Beets, Carrots and Turnips with Balsamic Vinegar
Ingredients

Ingredients:

  • 1 pound beets, peeled, halved or quartered
  • 1/2 pound carrots, peeled, cut in half
  • 1 pound turnips peeled, halved or quartered
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1.2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Balsamic vinegar for drizzling, optional

Prep Time: 15 minutes
Cook Time: 1 hour
Serves: 4

Directions:

  1. Preheat oven to 400°F.
  2. Place beets, carrots, and turnips in a bowl.
  3. Whisk together olive oil, balsamic vinegar, sugar, salt and pepper. Toss with vegetables.
  4. Spread in a single layer on a roasting pan.
  5. Roast for 1 hour or until browned or caramelized.
  6. Remove from oven and drizzle with balsamic vinegar.
12 of 33
Holiday Cranberry Salad
Ingredients

Ingredients:

  • 3/4 cup orange, fresh with rind, 3/4 inchdiced
  • 1 cup Fuji apple, fresh, with peel, 1/2 inch diced
  • 3 cups whole cranberries, fresh
  • 1/2 cup celery, fresh, finely chopped
  • 1/2 cup of sugar
  • 1 cup whole berry jellied cranberry sauce
  • 1/2 cup pecan pieces

Prep Time: 15 minutes

Directions:
1. Process orange in a food processor for 30 seconds.
2. Combine all other ingredients (except pecan pieces) with orange in Cuisinart and pulse 8 to 10 times or until ingredients are coarsely chopped.
3. Stir pecan pieces into the mixture.
4. Cover and chill.

13 of 33
Roasted Butternut Squash and Apples with Maple Glazed Pecans
Ingredients

Ingredients:

  • 1 butternut squash (about 8 cups) peeled, seeded, 1/2 inch thick slices
  • 3 cups apples cored, 1/2 inch thick slices
  • 1/2 cup brown sugar
  • 1/4 cup melted butter
  • 2 tablespoons olive oil
  • 2 tablespoons Calvados (or apple cider)
  • 2 tablespoons maple syrup
  • 1/4 teaspoon each of kosher salt, black pepper and nutmeg
  • 1 cup pecan halves
  • 6 tablespoons pure maple syrup
  • 1/4 teaspoon flake sea salt

Prep Time: 20 minutes
Cook Time: 1 hour
Serves: 6

Directions:

1. Preheat oven to 350°F.
2. Combine butternut squash, apples, brown sugar, ¼ cup melted butter, olive oil, Calvados, 2 tablespoons maple syrup, kosher salt, black pepper and nutmeg together in large bowl and toss to blend.
3. Arrange in an 8–inch x 8–inch baking dish. Bake uncovered for 45 minutes.
4. Meanwhile, combine pecan halves and 6 tablespoons maple syrup in a small nonstick skillet. Bring to a boil, stirring frequently.
5. Reduce heat and cook for 3 to 4 minutes or until the maple syrup has reduced to a thick glaze coating the pecans.
6. Immediately spread on a foil-lined baking sheet; sprinkle flake salt evenly over pecans. Cool and break apart glazed pecans.
After butternut squash mixture has cooked for 45 minutes, remove from oven and top with maple glazed pecans. Bake an additional 10 to 15 minutes or until hot & bubbly.

14 of 33
Holiday Dates
Ingredients

Ingredients:

  • 20-30 Medjool dates (from the fresh produce section)
  • 1 can (8 ounces) sliced water chestnuts, drained and dried
  • 1 (8 ounces) package cream cheese or goat cheese
  • 1/4 cup soy sauce
  • 2 tablespoons ground ginger
  • 1 pound bacon, good quality

Prep Time: 15 minutes
Cook Time: 15 minutes

Directions:

  1. Preheat oven to 375°F.
  2. Slice dates and remove the center pit.
  3. Fill the center with your choice of cheese and a water chestnut.
  4. Cut bacon strips in half so you have double the amount.
  5. Wrap uncooked bacon around the date and spear with a toothpick.
  6. Place on parchment covered baking sheet.
  7. Continue until you have filled the baking sheet. You do not have to leave expansion space.
  8. Drizzle soy sauce over bacon wrapped dates—just a few drops on each and sprinkle ground ginger over each.
  9. Bake 15 minutes or until bacon is nicely crisp. Serve warm.
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Glazed Carrots with Walnuts
Ingredients

Ingredients:

  • 1 pound carrots
  • 1/2 teaspoon salt
  • 1 stick (1/4 pound) butter
  • 2 tablespoons light brown sugar
  • 2 tablespoons orange marmalade
  • 1/3 cup walnuts, toasted and chopped

Prep Time: 20 minutes
Cook Time: 30 minutes
Serves: 6

Directions:
1. Peel carrots and cut them on the diagonal, about 2" long.
2. Steam for 20 minutes and add ½ teaspoon salt after the carrots are tender or you may boil them in 1 cup of water plus ½ teaspoon of salt.
3. In a frying pan, melt the butter. When it's sizzling add the carrots. Keep heat high. Shake carrots around for two or three minutes until they are well buttered.
4. Add the light brown sugar and orange marmalade and continue to shake the pan. Heat to medium and continue cooking for 5 minutes.
5. Add walnuts and serve.

16 of 33
Sweet Potato Fries with Marshmallows
Ingredients

Ingredients

  • 1/4 pound sweet potato fries, frozen
  • 2 cups mini marshmallows
  • 1/4 cup brown sugar
  • kosher salt and cracked black pepper as needed

Prep Time: 5 minutes
Cook Time: 30 minutes
Serves: 8

Directions:

  1. On a baking sheet, bake sweet potato fries according to package directions.
  2. Toss 3/4 of the way through cooking time, top with marshmallows and sprinkle brown sugar evenly.
  3. Return to the oven to finish cooking time.
  4. Sprinkle with kosher salt and black pepper before serving.
17 of 33
McCormick's Easier Than Apple Pie
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McCormick's Easier Than Apple Pie
Yield:
8 servings
Ingredients

Ingredients:

  • 1 refrigerated pie crust (from 14.1 - ounce package)
  • 1 egg white, lightly beaten
  • 3/4 cup of sugar
  • 2 tablespoons cornstarch
  • 2 teaspoons McCormick Cinnamon, Ground
  • 4 medium tart apples, such as Granny Smith or Braeburn, thinly slice (about 4 cups)
  • 1 teaspoon sugar

INSTRUCTIONS
1. Preheat oven to 425°F. Unroll crust. Place on foil-lined 12-inch pizza pan. If necessary, press out any folds or creases. Brush crust with about 1/2 of the beaten egg white.

2. Mix 3/4 cup sugar, cornstarch and cinnamon in medium bowl. Toss with apples. Spoon into center of crust, spreading to within 2 inches of edges. Fold 2-inch edge of crust up over apples, pleating or folding crust as needed. Brush crust with remaining egg white; sprinkle with 1 teaspoon sugar.

3. Bake 20 minutes or until apples are tender. Cool slightly before serving.

Test Kitchen Tips:

• Try adding 1/4 cup raisins, dried cranberries or dried cherries to the apple mixture.

• Prepare as directed, using 1 1/2 teaspoons McCormick® Pumpkin Pie Spice or 1 teaspoon McCormick® Apple Pie Spice in place of the cinnamon.

18 of 33
Candied Orange Slices & Orange Syrup
Ingredients

Ingredients

  • 3 seedless oranges (such as Valencia oranges)
  • 3 cups water
  • 2 cups white sugar
  • 3 cinnamon sticks

Prep Time: 5 minutes
Cook Time: 30 minutes
Serves: 12

Directions:
1. Leaving the peel on, thin-slice oranges into ¼-inch slices.
2. In a wide pot, bring water and sugar to a boil, stirring until sugar dissolves. Add orange slices and cinnamon sticks.
3. Reduce heat to medium low and simmer for 30 minutes. Using tongs, carefully turn oranges over throughout cooking process to prevent slices from cupping.
4. Using tongs, transfer candied orange slices to sheet pan lined with wax paper to cool.
5. Simmer orange syrup an additional 5 to 10 minutes to reduce liquid to an intense orange syrup-like consistency. Carefully pour syrup into a jar and reserve for other uses such as hot spiced apple cider, dessert glaze and citrus fruit salad dressing.

19 of 33
Chocolate Pistachio Drop Cookies
Ingredients

Ingredients:

  • 2 eggs
  • 1/2 cup butter
  • 2 tablespoons buttermilk
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 cup granulated sugar
  • 3 tablespoons cocoa powder
  • 1 1/2 cups flour
  • 1 teaspoon vanilla
  • 1 cup pistachios
  • 1/2 cup chocolate chunks
  • kosher salt

Prep Time: 15 minutes
Cook Time: 12 minutes
Serves: 24

Directions:

  1. Preheat oven to 350°F.
  2. Mix butter, sugar and cocoa powder together.
  3. Add dry goods: baking powder, baking soda, sugar, cocoa powder, flour.
  4. Add rest of ingredients and mix well.
  5. Drop onto cookie sheet covered with parchment paper and bake for 12 minutes. Cookies will be soft.
  6. Remove from oven and immediately sprinkle with kosher salt.
  7. Let cool before serving.

20 of 33
Christmas Pear Drop Cookies
Ingredients

Ingredients:

  • 2 fresh pears, diced or canned pears (to equal 1/2 cup diced)
  • 1 cup butter, softened plus 1/4 cup if using fresh pears
  • 1 1/2 cups flour
  • 1/2 cup powdered sugar

Prep Time: 25 minutes
Cook Time: 15 minutes
Serves: 24

Directions:
1. In a heated skillet cook fresh pears with 1/4 cup butter. Sprinkle with cinnamon and cook until softened. Drain and set aside.
2. If using canned pears, drain and sprinkle with cinnamon.
3. Preheat oven to 350°F.
4. Mix 1 cup butter, flour, powdered sugar together and beat until smooth.
5. Fold in prepared pears.
6. Drop onto cookie sheet covered with parchment paper.
7. Bake 15 minutes.
8. Cool before serving.

21 of 33
Christmas Plum Pudding
Ingredients

Ingredients for Pudding

  • 1 cup of flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon allspice
  • 1 1/2 cup soft bread crumbs
  • 1 1/2 cup prine pulp, remove seeds and pulse 5 times in food processor
  • 1/2 cup brown sugar
  • 1 cup uncooked chopped prunes
  • 1/4 cup molasses
  • 3 eggs, seperated

Ingredients for Hard Sauce

  • 1/4 cup butter
  • 1 cup powdered sugar
  • 1 tablespoon dark rum
  • 1/2 teaspoon vanilla extract

Prep Time: 20 minutes
Cook Time: 4 hours

Directions:

  1. Sift together flour, salt, baking soda and spices.
  2. Mix the remainder of the ingredients and add just the egg yolks.
  3. Whip the egg whites until stiff and fold into the batter.
  4. Grease the inside of the pudding mold with butter, sugar coat and pour in the batter. Cover the mold with lid or cover tightly with foil. Steam for 3-4 hours, depending on the size of your mold.
  5. Serve hot with the hard sauce.
  6. For the Hard Sauce: Cream the butter in an electric mixer until pale in color. Add sugar and mix well. Add the flavorings, mixing well and adjust to taste.

22 of 33
Almond Butter Cookies
Ingredients

Ingredients:

  • 1 cup butter, softened
  • 2 eggs
  • 1 cup powdered sugar
  • 3 teaspoons pure almond extract
  • 2 1/2 cups all purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking poder
  • 1 cup pre-toasted almonds (optional)
  • 1 cup powdered sugar (optional)

Prep Time: 20 minutes
Cook Time: 8 min
Serves: 48

Directions:

  1. Preheat oven to 400°F.
  2. If using optional toasted almonds, be sure you have pre-toasted them by spreading them on a baking sheet and putting in the preheated oven for about 5 minutes. Let cool
  3. Mix softened butter, 1 cup powdered sugar, eggs, and almond flavoring together
  4. Add flour, salt, and baking powder
  5. Shape dough into a log and chill for several hours or overnight
  6. Remove dough from refrigerator and slice into about 1/8-inch slices
  7. Place slices on parchment paper on baking sheet
  8. Bake 7-8 minutes or until bottoms are just turning brown
  9. If desired, lightly push toasted almond slices into the tops of the cookies or omit almonds and sprinkle with powdered sugar. Cookies are also delicious as pictured here, with no additional topping.
23 of 33
Holiday Apple Pie
Ingredients

Ingredients:

  • 2 3/4 cups flour
  • 1 teaspoon white sugar
  • 1 teaspoon kosher salt
  • 12 tablespoons unsalted butter, cut into pieces
  • 6-8 tablespoons ice water
  • 10 apples (such as Granny Smith or Honeycrisp), peeled, cored 1/2 inch slices
  • 1 tablespoon fresh lemon juice
  • 1/2 cup white sugar
  • 1/4 cup light brown sugar
  • 3 tablespoons flour
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons unsalted butter, cut into small pieces
  • egg wash, as needed

Prep Time: 30 minutes
Cook Time: 1 hour
Serves: 12

Directions:
1. To prepare pie crust: combine flour, sugar and salt in food processor bowl and pulse to blend. Add chilled butter and pulse to blend. Slowly add water just until dough holds together.
2. Divide dough into 2 pieces; flatten each into a round disk, wrap with film wrap and chill briefly.
3. On a floured surface, roll one disc into a 12-inch circle and fit into a 9-inch pie pan.
4. Combine apples and lemon juice in a large bowl and toss to blend.
5. Add sugar, flour and spices and toss until fully blended; spoon into crust-lined pie plate.
6. Dot filling evenly with pieces of butter.
7. Roll remaining disc into a 13-inch disc and drape over pie; flute edges and cut slits in pastry. B
8. rush pastry lightly with egg wash, if desired.
9. Refrigerate pie for 10 minutes.
10. Preheat oven to 400°F.
11. Bake pie for 60 to 80 minutes, or until crust is golden and filling is bubbly.
12. Cover pie lightly with foil after first 30 minutes of baking to keep crust from browning too quickly.
13. Cool pie completely before slicing.

24 of 33
Lemon Snowball Cookies
Ingredients

Ingredients:

  • 1 cup unsalted butter, softened
  • 2 cups confectioner's sugar
  • 1 teaspoon pure vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 1/2 tablespoons grated lemon zest
  • 1/2 teaspoon salt

Prep Time: 45 minutes
Cook Time: 20 minutes
Serves: 24

Directions:
1. Preheat oven to 350°
2. In a mixing bowl, beat butter at medium speed with an electric mixer until creamy; gradually adding 1/2 cup confectioners’ sugar and vanilla, mixing well.
3. Add flour, lemon zest, and salt, beating until combined.
4. Cover and chill dough for 30 minutes.
5. Shape dough into 1-inch balls; place on parchment lined baking sheet.
6. Bake 15-20 minutes or until golden on the bottom but pale on top.
7. Transfer to a wire rack to cool for 5 minutes.
8. Place 1 1/2 cups confectioners’ sugar in a bowl, and roll warm cookies in it, coating well.
9. Let cookies cool completely and roll in the confectioners’ sugar two more times for that “snowball” look.

25 of 33
Holiday Mincemeat Pie
Ingredients

Ingredients

  • 2 9-inch refrigerated pie dough
  • 1 cup heavy whipping cream, whipped
  • 1 jar (28 ounces) fine-quality brandied mincemeat
  • 2 tablespoons light brown sugar
  • 2 tablespoons cake flour
  • white of 1 egg
  • 1 teaspoon sugar

Prep Time: 10 minutes
Cook Time: 40 minutes
Serves: 8

Directions:
1. Preheat oven to 425°F.
2. Press crust into pie pan and prick bottom several times with a fork.
3. Fold whipping cream into the mincemeat and mix thoroughly.
4. Spread the mixture over the pastry.
5. Sprinkle brown sugar and cake flour over the mincemeat and mix together.
6. Cover with the top crust, making various cuts in the crust and pinch edges.
7. Brush the top with egg whites and sprinkle with sugar.
8. Bake 30 to 40 minutes.

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Holiday Jam Sensations
Ingredients

Ingredients:

  • 1 cup (2 sticks) unsalted butter
  • 1/2 heaping teaspoon powdered sugar
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1/2 teaspoon salt
  • 1 cup almonds, finely chopped (measure after chopping)
  • 1/2 to 1 cup jam of choice

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

Directions:

  1. Preheat oven to 350°F.
  2. Using an electric mixer/stand mixer, cream together butter and powdered sugar.
  3. Mix in vanilla, flour 1/2 cup at a time, and salt.
  4. Stir in chopped almonds.
  5. Shape dough into one-inch balls. Place on parchment paper on cookie sheet or un-greased cookie sheet.
  6. Press your thumb to create an indentation in each cookie.
  7. Fill each indentation with your jam of choice (1/2-1 teaspoon per cookie, depending on size).
  8. Bake about 15 minutes, or until bottom of the cookies are golden brown.

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Espresso Chocolate Chip Cookies
Ingredients

Ingredients:

  • 1 bag of semi-sweet chocolate chips
  • 1 cup butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 2/3 cup flours
  • 1 teaspoon baking soda
  • 3 tablespoons espresso
  • 1 tablespoon ground cinnamon

Prep Time: 20 minutes
Cook Time: 10 minutes
Serves 12

Directions:

  1. Preheat oven to 375°F.
  2. In a large mixing bowl, cream the sugars and butter together.
  3. Mix in eggs and vanilla extract.
  4. Add salt, baking soda, cinnamon and espresso.
  5. Slowly mix in flour.
  6. Add chocolate chips.
  7. Drop dough by spoon, forming 1-inch mounds on a parchment lined baking sheet
  8. Bake 9-11 minutes, let sit for two minutes and then move to cooling sheet.

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Dark Chocolate Hazelnut Drop Cookies
Ingredients

Ingredients:

  • 1 3/4 cups flour
  • 1/2 cup sugar
  • 1 cup butter, softened
  • pinch salt
  • 2 eggs
  • 1/2 teaspoon cardamom
  • 1 cup chopped hazelnuts
  • 1 cup dark chocolate chips

Prep Time: 10 minutes
Cook Time: 18 minutes
Serves: 24

Directions;
1. Preheat oven to 350°F.
2. Mix flour, sugar, butter, and salt.
3. Add eggs.
4. Add cardamom.
5. Add in hazelnuts and dark chocolate.
6. Drop into mounds on a cookie sheet lined with parchment paper.
7. Bake 18 minutes for a soft, delicious cookie.

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Chocolate Spiced Shortbread
Ingredients

Ingredients

  • 2 sticks butter, softened
  • 1/2 cup unsweetened cocoa
  • 1 1/2 cup flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon cinnamon

Prep Time: 20 minutes
Cook Time: 18 minutes
Serves: 24

Directions:
1. Preheat oven to 325°F.
2. Cream butter and add remaining ingredients.
3. Batter should be a heavy dough – if too thin, add up to another ½ cup flour.
4. Chill dough for several hours or overnight, covered.
5. Using a melon baller or your hands, scoop out and shape into balls.
6. Place balls on parchment paper on cookie sheet.
7. Flatten each ball with the tines of a fork, like traditional peanut butter cookies.
8. Bake 18 minutes.

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Cranberry Sugar Cookies
Ingredients

Ingredients:

  • 1 cup unsalted butter (2 sticks) softened
  • 3/4 cup confectioners' sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups sifed all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup chopped dried cranberries

Prep Time: 20 minutes
Cook TIme: 20 minutes
Serves: 12

Directions:
1. Preheat oven to 325ºF.
2. In a medium bowl, cream together with a large spoon butter, confectioners’ sugar and vanilla until smooth.
3. Add flour and salt, stir until combined. Stir in dried cranberries. Divide dough into quarters.
4. On parchment, shape each portion into 1½″ x 4″ log. Wrap tightly in plastic. Chill 30 minutes or up to 1 day.
5. With a sharp knife, slice dough into ¼-inch-thick rounds. Rotate as you cut to keep it from flattening. Place rounds on parchment-lined baking sheets.
6. Bake 20 to 22 minutes or until edges are golden. Cool sheets on wire racks.

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Cranberry Orange Biscotti with White Chocolate
Ingredients

Ingredients:

  • 1 cup granulaated sugar
  • 1/2 cup melted butter
  • 3 tablespoons fresh squeezed orange juice
  • 1 orange, zested
  • 2 large eggs
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
  • 1 cup dried cranberries
  • 1 (4 ounce) white chocolate bar, broken into small pieces

Prep Time: 25 minutes
Cook Time: 40 minutes
Serves: 24

Directions:

  1. Preheat oven to 350°F.
  2. Combine sugar, butter, orange juice and orange zest in mixer bowl; beat on medium speed until fluffy. Add eggs and beat on low speed until blended.
  3. In a separate bowl, combine flour, baking powder, cinnamon, nutmeg and salt; add to wet ingredients and mix until fully blended. Add cranberries and mix to blend.
  4. Divide dough in half, form each into a 4-inch x 8-inch rectangle shape and arrange on a cookie sheet lined with baking paper.
  5. Bake for 25 minutes, or until golden brown. Remove from oven and cool for 10 minutes.
  6. Using a serrated knife, slice into ½-inch thick slices. Arrange, cut side down, on a cookie sheet. Bake an additional 20 to 25 minutes, or until light golden brown, turning half way through baking time.
  7. Remove from oven and cool completely.
  8. Place white chocolate in a microwave-safe container. Heat in 20 second increments, until melted, stirring occasionally. Do not overheat. Using a fork, drizzle melted chocolate over top side of biscotti. Cool completely.

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Chocolate Dipped Peppermint Cookies
Ingredients

Ingredients:

  • 1 cup butter-flavored Crisco shortening (solid)
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/3 cups peppermint crunch baking chips

Ingredients for Chocolate Dip

  • 1/2 teaspoon mint flavoring
  • 1 tablespoon liquid shortening
  • 1 cup dark chocolate chips

Prep Time: 20 minutes
Cook Time: 8 minutes
Serves: 48

Directions:

  1. Preheat oven to 375°F.
  2. Cream shortening, sugar, and brown sugar.
  3. Add eggs and vanilla.
  4. Mix in flour, salt, and baking soda and mix lightly.
  5. Stir in baking chips before dough forms; mix all together until dough is packed.
  6. Shape in to a log, cover with parchment or plastic wrap, and refrigerate overnight (or several hours).
  7. When ready to use, slice log into about 1/4 –inch slices. Any smaller may make them crumble.
  8. Place on parchment paper on baking sheet and bake for 7-8 minutes. Bottoms will be brown - do not judge by the top of the cookie!
  9. Cool thoroughly.
  10. In the meantime, using a microwave, melt chocolate chips with liquid shortening and mint flavoring. Use bursts of no more than 30 seconds, stirring well in between (3 bursts should do it). Dipped cooled cookies in the chocolate and lay back out on parchment paper to harden.

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Figgy Drop Cookies
Ingredients

Ingredients:

  • 1 cup butter
  • 1/2 cup dried figs
  • 1/3 cup honey
  • 1/4 cup light brown sugar
  • 3 eggs
  • pinch salt
  • 1 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon vanilla
  • 3 tablespoons dried dates
  • 1 1/2 cup flour
  • 1 1/2 cups oatmeal
  • 1 cup chopped walnuts

Prep Time: 30 minutes
Cook Time: 25 minutes
Serves: 12

Directions:

  1. Preheat oven to 350 degrees.
  2. Chop figs.
  3. Mix butter, honey, figs and sugar.
  4. Add eggs.
  5. Add dry ingredients, saving nuts and oatmeal for last.
  6. Drop onto cookie sheet covered with parchment paper and bake 10-12 minutes until brown.