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Christmas Recipes

Waldorf Salad

  • 4 medium apples, cored and chopped (3 cups)
  • 1/2 cup chopped celery
  • 1/2 cup red grapes, halved and seeded
  • 1/2 cup chopped walnuts
  • 1/2 cup mayonnaise
  • 1 tbsp sugar<
  • 1/2 tsp. lemon juice
  • 1/2 cup whipping cream
Combine applies, celery, grapes, and walnuts. Turn fruit mixture into a salad bowl; chill. Combine mayonnaise, sugar, and lemon juice. Whip cream until soft peaks form; fold into mayonnaise mixture. Spoon the dressing over the chilled apple mixture. Sprinkle lightly with nutmeg.
Makes 6 servings.

Submitted by Sonya Marvel

Christmas Marmalade

  • 1 large lemon
  • 1 large (20 oz.) can crushed pineapple
  • 3 oranges
  • 1 jar maraschino cherries, drained & cut up
  • 1/2 cup chopped walnuts (opt)
  • 6 cups sugar
  • 1/2 cup water
Grind lemon and oranges. Add pineapple and 1/2 cup water. Bring to a boil and cook about 45 minutes. Add 6 cups sugar and jar of cherries. Add nuts. Cook until it jells, about 30 minutes. Pour into 4 or 6-ounce sterilized jars; seal and process according to jar manufacturer's directions.

Submitted by Jeanne, my dear friend

Christmas Fudge

  • 1 cups sugar
  • 1 cup light cream
  • 1/4 cup butter
  • 1/4 cup light corn syrup
  • 1/2 tsp salt
  • 1 cup marshmallows (miniature)
  • 1 tsp vanilla extract
  • 1/2 cup pecan halves
  • 1/3 cup candied cherries (chopped)
  • 1/3 cup green candied cherries (chopped)
Combine sugar, cream, butter, syrup and salt in a heavy saucepan. Bring to a gentle boil over low heat. Cook, stirring constantly, until sugar melts. Continue cooking, stirring occasionally, until mixture reaches 240 degrees on candy thermometer. This is the soft ball stage. Remove from heat; stir in marshmallows and vanilla. Stir until marshmallows melt and candy starts to lose its gloss. Stir in pecan halves and chopped cherries. Continue stirring until candy starts to set. Pour into buttered 8-inch square pan. Cool, then cut into squares.

Praline Topped Sweet Potatoes

  • 3 cups cooked, mashed sweet potatos, about 2 cans of 29ozs
  • 1 cup sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1/2 cup of Butter, melted
Mix all ingredients and pour into a two quart casserole dish. Long, shallow glass, works best.


  • 1 cup light brown sugar
  • 1/3 cup flour
  • 1 cup chopped pecans
  • 1/3 cup Butter, (do not melt)
Mix topping with a fork until crumbly. Sprinkle on top of potato mixture. Bake 350 for 30-40 mins. Can be prepared ahead of time. Makes 2 9-inch pie plates or 1 2qt, 2 inch deep, casserole.

Submitted by Karen McCombs

Pecan Puffs

  • 1 cup shortening
  • 1/2 cup confectioners' sugar
  • 2-1/4 cups flour
  • 1/2 tsp. salt
  • 1 tsp. vanilla
  • 3/4 cup chopped pecans
Preheat oven to 375. Cream together shortening and sugar. Stir in other ingredients; blending well. Mold into 1-inch balls. Bake at 375 on greased cookie sheets for 12 to 15 minutes. Roll in additional confectioners' sugar immediately after baking.

Egg Nog

  • 6 beaten egg yolks
  • 2 cups milk
  • 1/3 cup sugar
  • 1 to 3 tbsp. light rum
  • 1 to 3 tbsp. bourbon
  • 1 tsp vanilla
  • 1 cup whipping cream
  • 2 tbsp. sugar
  • Ground nutmeg
In a large heavy saucepan mix the egg yolks, milk, and the 1/3 cup sugar. Cook and stir over medium heat until mixture just coats a metal spoon. Remove from heat. Place the pan in a sink or bowl of ice water and stir for 2 minutes. Stir in rum, bourbon, and vanilla. Cover and chill for 4 to 24 hours.

Just before serving, in a mixing bowl beat the cream and the 2 tablespoons sugar until soft peaks form. Transfer chilled egg mixture to a punch bowl. Fold in the whipped cream mixture. Serve at once. Sprinkle each serving with nutmeg. Makes about 10 (4-ounce) servings.

Make-Ahead Tip: Up to 1 day ahead, prepare the cooked custard mixture. Cover and chill. Just before serving, complete as directed.

Recipe for Judi from Santa's Angel

Christmas Wreath Cookies
  • 1/2 cup butter
  • 3 cups miniature marshmallows
  • 1/2 tsp almond extract
  • 1/2 tsp vanilla extract
  • 1 tsp green food color
  • 4 cups corn flakes
Melt butter, add marshmallows. When mixture is smooth, add extracts, coloring and cereal. Make into wreath shapes, decorate with red cinnamon candies and silver balls.

Recipe for Judi from Santa's Angel

  Gingerbread People

4 cups sifted all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking powder
1 1/2 teaspoons each ground ginger and ground cloves
1 tsp. each baking soda, ground nutmeg, and salt
1 cup (2 sticks) unsalted butter (not margarine), at room temperature
1 cup granulated sugar
2 large eggs (separated)
1 cup molasses
1 tablespoon cold water
Optional decorations:
Currants for eyes
Strips of candied cherries for smiles
Red hot cinnamon candies for buttons
For the icing:
2 1/2 cups sifted confectioners sugar
1/2 teaspoon vanilla extract
3 to 4 tablespoons cold water
assorted food colors

Here's a taste of Victorian Christmases past, when families hung cookies on their holiday tree. To make holes for hanging, pierce the top of each cookie with a skewer as soon as it comes out of the oven.

Makes about 4 dozen cookies.
Preparation time: 1 hour.
Chilling time: 1 hour.
Cooking time: 8 minutes.
Cooling time: 10 minutes.

Recipe for Judi from Santa's Angel

Step 1:
Onto a piece of wax paper, sift 3 1/2 cups of the flour, the cinnamon, baking powder, ginger, cloves, baking soda, nutmeg, and salt. In a large bowl, with an electric mixer on High, cream the butter and sugar until light yellow and fluffy. Beat in the egg yolks, one at a time, then the molasses. Using a wooden spoon, stir in the flour mixture. Cover and refrigerate the dough for at least 1 hour or overnight.

Step 2:
Preheat the oven to 350. Butter three baking sheets. On a pastry cloth or board, sprinkle 1/4 cup of the remaining flour and roll out half of the dough, 1/4 inch thick. With cookie cutters, cut out gingerbread people. With a spatula, transfer them back to the baking sheets. Decorate with currants, cherries, and cinnamon candies if you wish.

Step 3:
In a cup, whisk the egg whites with the water. Bake the cookies for 5 minutes, then brush lightly with egg whites. Bake 2 to 3 minutes more. Let cool on the baking sheets for 2 minutes. With a spatula, transfer to racks to cool. Repeat with the remaining dough and flour.

Step 4:
To make the icing: In a small bowl, stir the sugar with the vanilla, then add enough water to make a stiff icing. Divide into small cups and color as you wish. When the cookies are cold, pipe out designs, such as smiling faces, zigzags, bow ties, and aprons. If using different colors of icing, let one color dry before piping the next. Store cookies in an airtight container for up to two weeks. Do not freeze, as the icing could crack.

Fresh Ham With Cracklings
& Pan Gravy
    An 8- to 10-pound fresh ham (shank and leg of pork)
    Vegetable oil for rubbing the ham
    1 tablespoon coarse salt
    1/2 teaspoon dried thyme, crumbled
    1/2 teaspoon crumbled dried sage
    1/2 teaspoon pepper
    1 teaspoon English-style dry mustard
    12 ounces beer (not dark)

Watercress sprigs for garnish

For the gravy:
2 tablespoons all-purpose flour
1 cup beef broth
1/2 teaspoon English-style mustard
1/4 teaspoon crumbled dried sage
1/8 teaspoon dried thyme, crumbled
1/4 teaspoon sugar
2 teaspoons cider vinegar


With a small sharp knife prick the ham skin all over, make 4 parallel 1/2-inch-deep incisions through the skin the entire length of the ham, and rub the ham lightly with the oil. In a small bowl rub together the coarse salt, the thyme, the sage, the pepper, and the mustard and rub the mixture over the entire surface of the ham. Put the ham on a roasting rack set in a roasting pan and put the pan in a preheated 500F. oven. Reduce the temperature immediately to 325F.> and roast the ham for 1 hour. Pour half the beer over the ham, roast the ham for 30 minutes more, and pour the remaining beer over the ham. Roast the ham for 2 1/2 hours more, or until a meat thermometer registers 170F., and let it cool on the rack in the pan for 15 minutes. Pull off the brown crisp skin, leaving the layer of fat on the ham, with scissors cut the skin into small pieces, and arrange the cracklings in one layer in a baking pan. Sprinkle the cracklings with salt and bake them in the middle of a preheated 350F. oven, stirring occasionally, for 15 minutes, or until they are crisp and browned. Transfer the cracklings to paper towels and let them drain. Cut the remaining fat from the ham, slice the meat thinly across the grain, and arrange it on a platter. Keep the ham warm, covered.

Skim off the fat from the juices in the roasting pan, add 1 cup water, and deglaze the pan over moderate heat, scraping up the brown bits. Transfer the liquid to a saucepan. In a small bowl whisk together the flour and 1/4 cup of the broth until the flour is dissolved and whisk the mixture into the deglazing liquid with the remaining 3/4 cup broth, the mustard, the sage, the thyme, and the vinegar and pepper to taste, and simmer the gravy, whisking, for 5 minutes.

Garnish the ham with the cracklings and the watercress sprigs and serve it with the gravy.

Serves 8 with leftovers

Recipe for Judi from Santa's Angel

[ Christmas Recipes Page One | Christmas Recipes Page Two |
| Christmas Recipes Page Three | Christmas Recipes Page Four |
| Christmas Recipes Page Five ]

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Changes last made on: Tue Jul 21, 2009