Holiday Recipes
These recipes are contributed by our Genealogy Trails hosts.
They can be used any time of course, but are extra special for the holidays.


Desserts

Grandma's Snow Ice Cream - Fun for the Kids!
12 ounces evaporated milk
½ cup sugar
1 teaspoon vanilla
lots of fresh snow aboutt 4 qts

Mix milk and sugar in a very large bowl until sugar dissolves. Add vanilla. Lightly stir in fresh snow, adding as much as needed to look and taste like vanilla ice cream. May pour maple syrup or chocolate sauce overtop if desired, serve immediately in chilled dishes.
Shared by Karen Seeman, our SD and Peoria, IL host

Date Pudding

1 cup sugar
½ cup milk
1 cup flour
1 tsp.baking powder
½ tsp. salt
1 cup diced dates
1 cup chopped nuts
1 tsp. vanilla
1 cup brown sugar
1 Tbsp butter
2 cups boiling water

Preheat oven to 350 degrees. Mix the first five ingredients well; add dates, nuts and vanilla. Pour into a buttered 9x13 pan. Mix brown sugar, butter and boiling water until sugar has dissolved. Pour over ingredients in pan and bake for 30 to 35 minutes. Cool and serve with Cool Whip.

NOTE: My mom fixed Date Pudding every year at Christmas. It just wasn’t Christmas without it!!
Shared by Harrison, MO host, Melody Beery


Creamy Peanut Butter Pie

1 8oz pkg cream cheese
½ cup sugar
1/3 cup creamy peanut butter
1/3 cup cool whip
10 Reese’s peanut butter cup candy bars, cut into chunks
1 store bought chocolate crumb pie crust

Beat soft cream cheese, sugar and peanut butter until smooth. Fold in whipped topping. Add half of the Reese’s peanut butter cups to mixture. Spoon into crust. Arrange remaining peanut butter cups on top. Refrigerate at least 4 hours.
Submitted by ME host, Melody Beery


Jeff Davis Pie
5 large eggs
3 cups sugar
1/2 cup real butter
1 teaspoon salt
2 teaspoon vanilla
1 tall can evaporated milk

Cream sugar and butter. Add eggs and beat by hand until frothy and lemon color. Add remaining ingredients, mix well. Pour into 2 unbaked pie crusts. Bake slow (about 300 degree) until golden brown, about 1 hour.

NOTE: This is a recipe from my Gr Gr Grandmother that has been served at every holiday and family get together.
Shared by Linda Rodriguez


Divinity with Black Walnuts
2 2/3 cups sugar
2/3 cup light corn syrup
1/2 cup water
2 egg whites
1 tsp. vanilla
2/3 cup broken black walnuts

Stir sugar, corn syrup and water over low heat until sugar is dissolved. Cook, without stirring, to 260 degrees on candy thermometer (or until small amount of mixture dropped into very cold water forms a hard ball.)
In mixer bowl, beat egg whites until stiff peaks form. Continue beating while pouring hot syrup in a thin stream into egg whites. Add vanilla; beat until mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for mixer.) Fold in nuts. Drop from tip of buttered spoon onto waxed paper. Makes about 4 dozen candies.

NOTE: Divinity was a favorite growing up as my aunt always brought us kids some for Christmas -- by Sharon Newell Abercrombie


Pumpkin Trifle (modernized for the calorie-conscious!)
1 spice cake mix
unsweetened applesauce
Egg beaters or egg whites
2 pkgs. Fat free-sugar free vanilla pudding
3 cups milk
2 small cans pumpkin puree
3 tsp. cinnamon
½ - 1 tsp. nutmeg (depending how much you like nutmeg flavor)
¼ cup brown sugar
¼ to ½ tsp. cloves
2 containers – nonfat Cool Whip – thawed

· Prepare the cake mix substituting the unsweetened applesauce for the oil and egg beaters for the eggs. Bake according to directions and let cool completely. The cake won’t rise as high as normal because of the applesauce but that’s okay.
· Mix milk and vanilla pudding together following package directions (pie filling directions). Add the pumpkin, brown sugar and spices and blend thoroughly for the pumpkin pudding.
· Crumble the spice cake into small pieces.
· In a large bowl (I used a glass one so you could see the layers), starting with the crumbled spice cake, layer the cake, pumpkin pudding and cool whip – ending with the cool whip. I saved a few cake crumbs for the top to make it decorative.

NOTE: You have a beautiful dessert that’s low in calories and very little fat that tastes great. Even the guys loved it. What’s great about this dessert, just change your cake, pudding or fruit and you have a completely different dessert.
Submitted by Bureau and Marshall, IL host Nancy Piper

Pumpkin Pie Cake
1 pkg. yellow cake mix
3/4 cup margarine
4 eggs
1/2 cup brown sugar
1 large can pumpkin
2 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
1 tsp. ginger
1 can Eagle brand evaportated milk
1 tsp. vanilla
1/2 cup sugar

Heat oven to 350 degrees.
Set aside 1 cup dry cake mix and emply remaining mix into bowl. Stir in 1/2 cup melted marjarine and 1 egg. Mix the batter well and flatten into a 9 x 13 slightly greased pan.
In another bowl mix together the vanilla, pumpkin, brown sugar, 3 eggs and spices and beat all together while adding Eagle brand milk. Pour this mixture onto the batter in the pan.
Topping: With the 1 cup of dry cake mix that you put aside add 1/4 cup soft (not melted) margarine and 1/2 cup sugar. Mix thoroughly until crumbly. Sprinkle over the top of the pumpkin mixture in the pan.
Bake at 350 degrees for 1 hour or until done. Serve with ice cream or whipped cream.

Submitted by Idaho and Utah states host, Sandy Davis



Japanese Fruit Cake
6 eggs
2 cups sugar
½ lb butter
4 cups flour, sifted
1 and ½ cups milk
Heat oven to 350. Mix ingredients and beat at medium speed for 2 minutes.
Pour
half of batter into 2 greased and floured 8-inch cake pans. Bake for thirty minutes, remove from oven, cool in pans for 10 minutes, then remove and cool on rack.

Add to remaining batter:
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon nutmeg
½ cup cocoa
1 box seedless raisins, softened in boiling water, drained, and dredged in flour

Bake as above. When all layers have cooled, spread top and sides with filling, alternating light and dark layers.

Filling:
1 can crushed pineapple
Juice of 2 lemons
1 package coconut, preferably stringy variety instead of flake
2 cups sugar
1 cup boiling water
1 tablespoon cornstarch

Boil until it bubbles clear. Spread on cake layers while still warm.

If there is extra batter left over, use it to make extra “sample” layers (In my family, my gg-grandmother used to make these so that everyone would leave the 4 layer cake alone until Christmas day.)
Shared by Laurens and Greenville, SC host, Andrew Staton
Interesting historical note – During WWII, prejudice against the Japanese was so strong this cake was temporarily renamed "Hawaiian Fruit Cake".
This cake was a staple of my family, the Windsor family in Clinton, SC. It was made as a formal dessert by my gg-grandmother Iva and aunt Sybil for Christmas night every year. I credit my cousin, Debi, for originally sending me the recipe from the family cookbook.


Jam Cake
4 eggs beaten together
2 cups sugar
3 cups plain flour
1 cup butter, softened
1 teaspoon baking soda in 1 cup buttermilk
1 cup seedless blackberry jam
1 cup raisins, softened in boiling water and drained
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon nutmeg

Heat oven to 350. Grease and flour 3 9-inch cake pans. Beat eggs, sugar, butter, and baking soda/buttermilk mixture. Stir in dry ingredients. Add jam. Sprinkle raisins with extra flour and shake off excess and add to batter. Beat at medium speed for 2 minutes. Bake for 30 minutes or until a toothpick inserted in center comes out clean. Cool in pans for ten minutes then remove and cool on racks.
Frost with milk chocolate frosting.

Note: This cake was another staple of my family (the Windsor family from Clinton, SC) every Christmas. Typically made for breakfast on Christmas morning, with a big cup of coffee. I credit my cousin, Debi, for originally sending me the recipe from the family cookbook.
Shared by Laurens and Greenville, SC host, Andrew Staton


Gingerbread
1/2 cup butter or substitute
1/2 cup sugar
1 egg beaten
2 1/2 cup flour sifted
1 1/2 txp soda
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1/2 tsp. salt
1 cup Brer Rabbit molasses
1 cup hot water

Cream butter and sugar. Add beaten egg. Measure & sift dry ingredients. Combine molasses & hot water. Add dry ingredients alternately with liquid a small amount at a time. Beat after each addition till smooth. Bake in paper lined pan 9 x 12 x 2 for 45 minutes at 350 degrees. Yields 16 servings.
Note: Shared by Idaho and Utah states host, Sandy Davis -- this recipe is from my great-grandmother's recipe book

Old Time Fruit Cake
6 cups flour
1 tbsp. cinnamon
2 tsps. each nutmeg & allspice
1 tsp. soda
2 cups shortening
2 cups sugar
1 dozen eggs
2 sq. bitter chocolate, melted
1 cup cooking sherry or fruit juice
1 cup molasses or honey
1 15 oz. pkg. seeded raisins
1 15 oz. pkg. seedless raisins
3 pkgs. pitted dates, cut in half
1/2 lb. crystallized ginger cut in 1/4
1 lb. glazed pineapple, diced
1 lb. glazed cherries, cut in half
1 lb. walnuts, cut
1 lb. pecans, left in halves
1 lb. sliced citron
1 lb. sliced orange peel
1 lb. sliced lemon peel

Put fruit in large bowl, add sherry, and let stand for several hours or overnight. Sift flour with spices & soda. Cream shortening, add sugar, then eggs one at a time, beating well with each addition. Add melted chocolate and molasses. To this mixture add fruit with sherry and nuts; then gradually beat in sifted dry ingredients. Place in pans with greased wax paper & bake in very slow oven, 250 degrees, allowing 2 1/2 hours to 3 hours if cake weighs 1 lb.; 3 1/2 hours if 2 lbs.; and 4 hours if it weighs 3 lbs.
Submitted by Idaho and Utah states host, Sandy Davis


Breakfast

Morning Glory Muffins
½ cup raisins soaked
2 cups flour
1 cup sugar
2 tsp. baking powder
2 tsp. cinnamon
½ tsp. salt
1/8 tsp. nutmeg
2 cups peeled and shredded carrots
1 large apple peeled and shredded
½ cup sliced almonds
½ cup coconut
3 eggs
2/3 cup oil
2 tsp. vanilla

Drain soaked raisins. Mix flour, sugar, baking powder, cinnamon, salt and nutmeg. Stir in carrots, apple, almonds, coconut and raisins. Beat eggs with oil and vanilla. Mix in flour mixture just until combined. Grease or line muffin pans. Spoon batter to fill 2/3 full. Bake at 350 degrees for 20 to 22 minutes or until light brown. Cool 5 minutes. Makes about 2 dozen.
Submitted by Custer, NE host, Melody Beery


Sticky Buns
24 Frozen Rhodes bread rolls
1 cup brown sugar
1/4 cup sugar
2 tsp. cinnamon
1 small box butterscotch cooked pudding mix
1/2 cup melted butter

Arrange frozen bread rolls in sprayed bundt pan. Mix all of the dry ingrediants and pour over the top along with 1/2 cup melted butter. Cover and let the rise overnight. In the morning put the buns into the oven and bake at 350 degrees for 1/2 hour.
Submitted by Idaho and Utah states host, Sandy Davis


Appetizers and Dips

BLT Dip
1 ½ cups sour cream
2 cups mayonnaise
5 or 6 Roma Tomatoes chopped
1 lb. bacon, browned until crisp, then crumbled.

Stir all ingredients together. Serve with crackers or vegetables.

Submitted by Loup, NE host, Melody Beery


Breads

Bobalky (Slovak Christmas Bread)
1 pound bread dough (about 2 cups before rising)
Topping #1:
1 pound sauerkraut, drained
2 tbsp shortening
1 small onion, chopped
Topping #2
1 cup poppy seed, ground (or 1 SOLO can poppy seed filling)
2 tablespoons honey
4 tbsp water
[Just about any type of dough works. I use the bread machine to mix it up and knead it. Or you can buy frozen bread dough these days...]
   
Pinch off portion of dough about size of an egg. On a floured board roll out by hand in a rope until about an inch in diameter. Cut in 1-inch pieces. Place on greased cookie sheet. Let rise about 20 minutes. Bake at 350 about 5 minutes or until lightly browned. Place in colander. Pour boiling water over bobalky. Drain quickly to prevent sogginess.

Use half of the bobalky for the sauerkraut version:
Fry onion in shortening until lightly browned. Add onion and sauerkraut to 1/2 the bobalky. Mix well and serve warm.

For a sweet bread:
With the other half - combine poppy seed, honey and hot water. Add to remaining bobalky and mix well.

NOTE: This is a Slovak recipe and I thank my great aunt, Margaret Dunda, for giving me my first taste (Miss you Cetka!) I can't say anything good about the sauerkraut version since I despise sauerkraut with every fiber of my being, but the poppyseed is outstanding (I double the poppyseed, honey and water ingredients and make the whole thing as sweet bread). This is one of the courses of the traditional Slovak Christmas eve 12 course meal... the poppyseed is supposed to represent wealth.
Contributed in memory of my Cetka, by Kim T., National GT Coordinator


Indulgent Garlic Bread
1 loaf French Bread, baked and split in half
1 package cream cheese (8oz)
1 stick butter
Garlic powder and Italian seasoning
1 package shredded Mexican mix cheese
1 cup green onions chopped

Melt cream cheese and butter in microwave. Spread melted butter and cream cheese mixture on bread. Sprinkle with garlic powder and Italian seasonings. Cover with shredded cheese and onions. Bake at 350 degrees. Cut into 2 inch slices and serve when cooled. Great with spaghetti or lasagna.
This bread is worth the extra effort....so good!!!
Submitted by Harrison, MO host, Melody Beery


Bread Bowl
1 8 oz pkg. cream cheese
1 8 oz carton sour cream
1 cup mayonnaise
2 cups shredded Cheddar Cheese
1 jar dried beef, chopped
1 TBSP minced garlic
1 can green chilies
1 loaf round bread

Tear top and insides out of bread loaf. Fill with mixture; replace top and double wrap in foil. Bake at 350 degrees for 2 hours. Put bread pieces on cookie sheet, spray with Pam and toast in oven.
Submitted by ME host, Melody Beery



Genealogy Trail(s) Mix

Recipe for a successful Genealogy website!
Written and shared by
©Marla Zwakman

Ingredients: Histories, Obits, Bios, Vital Records, Census records, Cemetery transcriptions, Military data, etc.

  • You will need endless cups of dedication and love for genealogy, unlimited tablespoons of hard work and commitment and a few dashes of web design know-how; then mix well.
  • Stir in a bio, and an obit with a marriage or birth announcement, but first sift out all ads or fluff. Flavor with a cemetery list.
  • To spice things up, add some crime news and gossip items.
  • After these records are mixed, add some history and military data; don’t forget the newspapers – then sort and alphabetize.
  • When completed with your labor of love you will have a well-rounded and very ful-FILL-ling Genealogy Trails site that all the genealogy lovers can feast upon.



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