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Christmas Recipes Three

Christmas Ham Steak

  • 4-6 (1/2" thick) slices of ham
  • 1 1/2 c. cranberry juice cocktail
  • 1/2 c. brown sugar
  • 1/2 c. raisins
  • 1/2 c. orange juice
  • 1 2 tbsp. cornstarch
Several dash of ground cloves.  Arrange ham steaks evenly in a 13x9x2 inch baking dish. In saucepan, stir together all other ingredients. Cook and stir mixture over medium heat until thick and bubbly. Pour over ham steaks. Bake, uncovered, in 350 oven for 35 minutes.

Recipe for Angelique from Santa's Angel

Golden Fruitcake

  • 4 cups Unbleached Flour, Sifted
  • 1 1/2 teaspoons Baking Powder
  • 2 cups Butter Or Margarine
  • 2 1/2 cups Sugar
  • 6 large Eggs
  • 1/4 cup Milk
  • 4 cups Walnuts, Chopped
  • 1 cup Golden Raisins
  • 1/2 cup Candied Pineapple, Chopped
  • 1/2 cup Red Candied Cherries, Chopped
  • 1/2 cup Green Candied Cherries, Chop
  • 1 tbsp Lemon Rind, Grated Pineapple Glaze (see end of recipe)
  • Pecan Halves
Sift the flour, baking powder and salt together and reserve 1/4 cup of the flour mixture. Cream together the butter and sugar until light and fluffy, using an electric mixer at medium speed Add the eggs, one at a time, beating well after each addition. Add the dry ingredients alternately with the milk, beating well after each addition . Combine the walnuts, raisins, pineapple, candied cherries, lemon rind and the 1/4 cup of reserved flour mixture until all are very well coated. Stir into the batter. Spread the batter in a greased and wax-paper lined 10-inch tube pan. Bake in a 275F. (That is correct, 275F.) oven for 2 hours and 45 minutes or until done . Cool in the pan for 30 minutes before removing to a wire rack to completely cool. Wrap the fruitcake tightly in foil. Store in the refrigerator up to 4 weeks. When ready to serve or to make a gift of it, prepare the Pineapple glaze, and frost the top of the cake, letting the glaze drip down the sides Decorate with the pecan halves. Makes one 5 lb fruit cake. 

Pineapple Glaze:  Combine 1 cup of sifted confectioners' sugar and 2 tablespoons of pineapple juice, mixing until smooth.

Recipe for Angelique from Santa's Angel

Julekage (Christmas Bread)

  • 2 cakes yeast
  • 3 c. milk, scalded
  • 1/2 c. lukewarm water
  • 3/4 c. sugar
  • 1/2 c. butter
  • Flour, about 9 c.
  • 1 c. currants
  • 2 tsp. salt
  • 2 eggs, beaten
  • 3/4 c. white raisins
  • 1 c. mixed candied fruit
  • 1/2 tsp. cardamom seed, ground 
Dissolve yeast in 1/2 cup warm water. Add sugar, milk, butter, salt and half the flour. Beat for 10 minutes with mixer. Add eggs one at a time and beat well after each addition. Add fruit and rest of flour and knead. cover and let raise until double in bulk. Punch down and let raise until light. Form into loaves. When raised, brush top with slightly beaten egg whites. Bake for 35 to 40 minutes at 350 to 375. After removing from oven, brush with melted butter, sugar and cinnamon. Makes 3 loaves.

Recipe for Angelique from Santa's Angel

Chicken Carolines

  • 1/4 c. (1/2 stick) butter
  • 1/2 c. all-purpose flour
  • 1/2 tsp. salt
  • 2 eggs
  • 1/2 c. grated Parmesan cheese
  • 1/2 tsp. white pepper
  • Chicken Filling 1 1/2-2 c. cooked chicken, finely chopped
  • 1/4 c. celery, finely chopped
  • 2 tbsp. chopped green pepper
  • 2 tbsp. chopped pimiento
  • 1/4 tsp. dillweed
  • 1/4 tsp. chervil
  • 1/2 tsp. salt
  • 1/8 tsp. cayenne
  • 1/4 c. mayonnaise
Preheat oven to 400. Melt butter in 1/2 cup boiling water; add 1/2 cup flour and 1/2 teaspoon salt and stir vigorously, cooking until mixture forms stiff ball. Remove from heat. Make well in center of pastry and break eggs into well; beat well until smooth. Stir in Parmesan cheese and pepper. Drop dough onto lightly greased baking sheet in teaspoonfuls. Bake 10 minutes or until puffed and golden. Remove from oven; cool and split. Combine all filling ingredients and mix well. To serve, fill each puff with 2-3 teaspoons filling. Cover and serve. Makes about 2 dozen Carolines.

Recipe for Angelique from Santa's Angel

Candy Cane Cookies

  • 1 c. shortening (softened)
  • 1 c. powdered sugar
  • 1 1/2 tsp. almond extract
  • 1 egg
  • 1 tsp. vanilla
  • 2 1/2 c. flour
  • 1 tsp. salt
Stir into above mixture; mix well. Divide dough into 2 equal parts. Add color to one half (either red or green can be used). Roll each color into strips about 4 inches long. Twist together like a rope; shape the top. Place on cookie sheet. Bake at 375 for 15 minutes. You can add 1 teaspoon peppermint extract if you like (to the green half).

Recipe for Angelique from Santa's Angel

Christmas Relish

  • 3 lg. green peppers
  • 3 lg. red peppers
  • 3 lg. sweet yellow peppers
  • 3 lg. onions
  • 1 1/2 tsp. salt
  • 1 c. sugar
  • 1 c. vinegar
Grind peppers and onions in food processor using fine blade. Cover with boiling water; let stand 5 minutes. Drain thoroughly. Add salt, sugar, vinegar; boil 10 minutes. Seal in hot sterilized jars. Makes 3 quarts or 6 pints. Double for larger batch.

Recipe for Angelique from Santa's Angel

Russian Tea

  • 3/4 C. Instant tea
  • 2 C. Tang
  • 1 - 3 oz. pkg. Wyler's Lemonade Mix
  • 1 1/2 C. Sugar (may need less)
  • 2 tsp. cinnamon
  • 1 tsp. ground cloves
  • 1/4 tsp. salt
Mix all ingredients together and store in a container. Mix approximately 2 tsp. (to taste) of tea to 1 cup of hot water.

Recipes for Stephanie from Santa's Angel

Brandy Slush


    In one kettle boil together

  • 7 Cup of water
  • 2 Cup sugar

In another kettle boil together:

  • 2 Cups of water
  • 4 green tea bags

Let both of these cool, while these are cooling.  Put into a ice cream pail.

  • 1 - 12 oz. can lemonade - thawed
  • 1 -12 oz. can orange juice - thawed
  • 1 pint of brandy
Add first to mixtures to this when cool, stir once in a while and then freeze.  You will need to freeze this mixture well in advance of using.

To serve -  spoon frozen slush into a glass, almost filling the glass, then add 7 up.

Recipes for Stephanie from Santa's Angel

Mint Snowballs


  • 1/2 Cup Icing Sugar
  • 1/2 Cup Shortening
  • 1/2 Cup Butter
  • 1/2 Tsp Peppermint Flavoring
  • 2 Cups All Purpose Flour
  • 1/2 Tsp Salt
Cream sugar, shortening, butter, and extract thoroughly.  Measure flour WITHOUT sifting into wax paper, add salt and blend well. Now add dry ingredients to creamed mixture. Mix well. Form into one inch balls, place on cookie sheet and cook in 400 oven 8-10 minutes. Cool on rack. Dip tops in icing, pink and green, then in coconut. Yield 4-4 1/2 dozen.

Recipes for Stephanie from Santa's Angel

Mini-Chocolate Chip Cheesecakes


      Bowl 1:

  • 1/2 lb of cream cheese
  • 1 egg
  • 1/3 cup of sugar
  • Mix
  • Add 1 - 1/4 cups of mini chocolate chips.

      Bowl 2:

  • 1 - 1/2 cup of flour
  • 1 Cup sugar
  • 1/2 Cup cocoa
  • 1 tsp. vanilla
  • 1 tsp. baking soda
  • 1 cup of water
  • 1/3 cup oil
  • Mix


Put chocolate mixture into mini-muffin cups.  Add 1 tsp. of cream cheese mixture per mini muffin cup.   Fill each cup 2/3 full Bake at 350 for about 20 minutes.

Makes about 4 dozen.

Recipes for Stephanie from Santa's Angel

Christmas Fudge

  • 6 cups sugar
  • 1 1/2 cups butter
  • 1 large can evaporated milk
  • 1 medium cool whip
  • 2 packages chocolate chips
  • 1 cup nuts

Cook first 3 ingredients in heavy pan until boiling, boil 10 minutes, stirring all the time. Take off burner and add chips, marshmallow cream and nuts, make sure you mix well, pour into 9 x 13 buttered pan. Chill.

Makes 6 pounds

Recipes for Stephanie from Santa's Angel

Christmas Eggnog Pound Cake

  • 1 c. butter
  • 1 c. Crisco shortening
  • 3 c. all-purpose flour
  • 1 c. commercial dairy eggnog
  • 1 c. flaked coconut
  • 3 c. sugar
  • 6 eggs
  • 1 tsp. lemon extract
  • 1 tsp. vanilla extract
  • 1 tsp. coconut extract

Preheat oven to 325. Cream butter and shortening. Gradually add sugar, beating well. Add eggs one at a time, beating well after each addition. Using a spoon, add flour to creamed mixture alternately with eggnog, beginning and ending with flour. Stir in coconut and flavorings. Blend well. Pour batter into well-greased and floured 10-inch tube pan. Bake at 325 degrees for 1 1/2 hours. Cool 10 minutes in pan (on wire rack) before removing.

Recipes for Norma Jean from Santa's Angel

Holiday Eggnog Cheesecake

  • 1 cup Graham Cracker Crumbs
  • 1/4 cup Sugar
  • 1/4 teaspoon Ground Nutmeg
  • 1/4 cup Margarine, Melted
  • 1 package Unflavored Gelatin
  • 1/4 cup Water, cold
  • 8 ounces Cream Cheese, Softened
  • 1/4 cup Sugar
  • 1 cup Eggnog
  • 1 cup Whipping Cream, Whipped

Combine crumbs, sugar, nutmeg and margarine; press into bottom of 9" springform pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar; beat at medium speed on electric mixer until well blended. Gradually add gelatin and eggnog, mixing until blended. Chill until slightly thickened; fold in whipped cream. Pour over crust; chill until firm.

VARIATION: Increase sugar to 1/3 c. Substitute milk for eggnog. Add 1 tsp vanilla and 3/4 tsp rum extract. Continue as directed.

Recipes for Norma Jean from Santa's Angel

Sausage - Stuffed Mushrooms

  • 1 1/2 lb. mushrooms
  • 1/2 lb. pork sausage
  • 1/2 c. shredded mozzarella cheese
  • 1/4 c. bread crumbs

Remove stems from mushrooms; chop stems and save. Cook sausage; remove from pan. Using 2 tablespoons of sausage drippings, cook mushroom stems for 10 minutes. Remove from heat and stir in sausage, bread crumbs and cheese. Fill mushroom caps with mix. Bake 15 minutes at 450.

Recipes for Norma Jean from Santa's Angel

Christmas Cauliflower

  • 1 head cauliflower
  • 1 cup sliced mushrooms
  • 1/4 c. diced green pepper
  • 1/4 c. butter
  • 1/3 c. flour
  • 2 c. milk
  • salt and pepper to taste
  • 1 c. shredded Swiss cheese
  • 2 tbsp. chopped pimento

Break cauliflower into medium size flowerets. Cook in boiling water until crisp-tender, about 8 to 10 minutes. Drain.  Saute mushrooms and green pepper in butter in medium saucepan until tender. stir in flour. Gradually stir in milk. Cook and stir until smooth and thickened. Stir in cheese, salt, pepper, and pimento. Heat oven to 325. Put half of the cauliflower into a buttered casserole dish. Cover with half of the sauce. Then add remaining cauliflower and remaining sauce. Bake until hot and bubbly, about 15 minutes. 

Serves 8 to 10.

Recipes for Norma Jean from Santa's Angel

Chocolate Chip Cookie Wreath

  • 3/4 cup vegetable shortening--butter flavored
  • 1 1/4 cups light brown sugar, packed
  • 2 tablespoons   milk
  • 1 tablespoon vanilla extract
  • 1 egg
  • 2 cups all-purpose flour
  • 1 tsp. salt
  • 3/4  tsp baking soda
  • 1 cup semisweet chocolate chips
  • 1 cup pecans -- coarsely chopped


  • 1 1/4  cups powdered sugar
  • 3  tbsp vegetable shortening
  • 2  tsp milk
  • 1  tsp light corn syrup
  • Red & green chewy candies or gum drops

Preheat oven to 375; line 4 cookie sheets with foil and lightly grease the foil.  In a large bowl with an electric mixer on medium speed, beat the brown sugar, shortening, milk and vanilla extract until well blended.  Beat in the egg.  In a medium bowl, combine the flour, salt and baking soda.  With a spoon, stir into the shortening mixture just until blended.  Stir in the chocolate chips and pecans.  Divide the dough into quarters; divide each quarter into 12 pieces.  Roll each piece into a 1-inch ball.  Arrange the balls on the cookie sheets almost touching to form an 8-inch circle.  Flatten the balls slightly with your fingers.  Repeat with the remaining balls to make 3 more wreaths.  Bake one cookie sheet at a time for 12 to 14 minutes, or until the wreaths are lightly browned.  Do not overbake.  Cool completely before removing from the cookie sheet.

Meanwhile, prepare the icing.  In a small bowl with the mixer on medium speed, beat the powdered sugar, shortening, milk and corn syrup until smooth.  If too thick, thin with a little milk; if too thin, add more powdered sugar.  The icing may be covered and refrigerated for up to 1 week.  Makes 1 1/2 cups.  Spread or pipe the icing over the cooled wreaths.  Cut the red and green candies as needed for flowers and leaves.  Place in clusters around the wreath.
Makes 4 wreaths.

Recipes for Karen McCombs from Santa's Angel

Recipe By : Woman's Day, Holiday Baking 1994

Grandma's Swingin' Eggnog

  • 6  Egg yolks
  • 1/2   cup Sugar (white granulated)
  • 2 cup Milk
  • 2 cup Light rum
  • 2 cup Whipping cream

Beat yolks until light.  Add sugar and mix well.  Add milk and rum.  Mix well, then chill for at least 3 hours. One hour before serving, whip cream and stir into chilled mixture. Return to refrigerator for an hour. Serve in punch cups and dust with nutmeg.

Recipes for Karen McCombs from Santa's Angel

 Popcorn Snowmen

  • 4 tbsp Unsalted butter
  • 4 cup Mini marshmallows
  • 9 cup Popped popcorn
  • 1/2 cup Confectioners' sugar
  • 1 tbsp Milk
  • Gumdrops, cinnamon candies -- fruit leather, jelly pretzels -- for garnish.

In a large saucepan, melt the butter over low heat. Add the marshmallows and cook, stirring often, until melted and syrupy, about 5 minutes.  Place the popped popcorn in a large lightly greased shallow pan.  Pour the syrup over the popcorn, tossing to coat evenly.  While still warm, form 6 balls about 5" in diameter from the coated popcorn for the bottom sections, giving the balls flat bases so the snowmen will stand.  Form 6 balls about 3-1/2" in diameter for the middle sections.  Then form 6 balls about 2" in diameter for the top sections. Stir in the confectioners' sugar and milk together until smooth.  Use the icing to stack three popcorn balls of decreasing sizes into a snowman, then attach candies to decorate. (Gumdrops for hats, fruit leather for scarves, etc.)

Recipes for Karen McCombs from Santa's Angel

Swedish Angel Crisps

     This recipe came from my great grandmother's family who came from Sweden somewhere near the end of the last century

  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 cup shortening
  • 1/2 cup butter or margarine
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 cup chopped nuts
  • sugar for rolling cookie balls

Preheat oven to 350 F.  Cream together the shortening, sugars, and butter until smooth. Stir in the egg and vanilla extract. Sift together the flour, baking soda, and cream of tartar. Stir into the sugar mixture.  Roll dough into walnut sized balls. Roll the balls in chopped nuts then in sugar. Place on an ungreased cookie sheet and bake for 12 to 15 minutes or until cookies are light brown.

NOTE: You can also add 1/3 cup unsweetened cocoa to this recipe. It makes the cookies taste like brownie cookies.
Makes 2 to 4 dozen

Recipes for Karen McCombs from Santa's Angel

Gingerbread Cupcakes with Cream Cheese Frosting

    A wonderful change of pace for the holiday season. Moist and spicy cake balanced by creamy, soft frosting.

  • 5 tablespoons unsalted butter, softened
  • 1/2 cup white sugar
  • 1/2 cup unsulphered molasses
  • 1 egg
  • 1 egg yolk
  • 1 1/4 cups all-purpose flour
  • 1 tablespoon Dutch processed cocoa powder
  • 1 1/4 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup hot milk
  • 2 tablespoons unsalted butter, softened
  • 2 ounces cream cheese, softened
  • 2/3 teaspoon confectioners's sugar, sifted
  • 1/4 teaspoon pure lemon extract

Preheat the oven to 350 F.   Butter or line with paper liners a 12-cup muffin tin.  Cream 5 tablespoons of the butter with the white sugar. Add the molasses and the egg and egg yolk.  Sift together the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg and salt. Dissolve the baking soda in the hot milk. Add the flour mixture to the creamed mixture and stir until just combined. Stir in the hot milk mixture. Pour the batter evenly into the prepared tin.  Bake at 350 F for 20 minutes or until slightly springy to the touch. Allow to cool a few minutes in the pan and remove to a rack to cool.

To Make Frosting: Cream the 2 tablespoons butter and the cream cheese together. Beat in the confectioners' sugar until fluffy. Add the lemon extract and beat. When the cupcakes are cool, frost the tops with the frosting and serve.
Makes 12 cupcakes

Recipes for Karen McCombs from Santa's Angel

Scented Cinnamon Ornaments
Non-food, Holiday, Gifts, Christmas

  • 4 oz Cinnamon
  • 1 tb Cloves
  • 1 tb Nutmeg
  • 3/4 c  Applesauce
  • 2 tb White glue Ribbons

In medium bowl, combine cinnamon, cloves, and nutmeg. Add applesauce and glue; stir to combine. Work mixture with hands 2 to 3 minutes or until dough is smooth and ingredients are thoroughly mixed. Divide into 4 portions. On floured surface, roll each portion to 1/4 inch thickness. Cut dough with floured cookie cutters of desired shapes. Using straw or toothpick, make a small hole in the top of the ornament. Place cutouts on wire racks and allow to dry at room temperature for several days or dry them in a dehydrator. Thread ribbon through hole in ornament. 

DO NOT EAT.  Makes about 32 (2 inch) ornaments.

**Note: You can decorate these ornaments with royal icing for an even neater effect.

Recipes for Karen McCombs from Santa's Angel

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| Christmas Recipes Page Five ]

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Changes last made on: Tue Jul 21, 2009