Recipes > Holiday Recipes

King Cake

PASTRY:
1 cup milk
1/4 cup butter
2 (.25 ounce) packages active dry yeast
2/3 cup warm water (110 degrees F/45 degrees C)
1/2 cup white sugar
2 eggs
1 1/2 teaspoons salt
1/2 teaspoon freshly grated nutmeg
5 1/2 cups all-purpose flour

FILLING:
1 cup packed brown sugar
1 tablespoon ground cinnamon
2/3 cup chopped pecans
1/2 cup all-purpose flour
1/2 cup raisins
1/2 cup melted butter

FROSTING:
1 cup confectioners' sugar
1 tablespoon water

Scald milk, remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room temperature. In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, about 10 minutes.

When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining white sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.

Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. When risen, punch down and divide dough in half.

Preheat oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets or line with parchment paper.

To Make Filling: Combine the brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour and 1/2 cup raisins. Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly.

Roll dough halves out into large rectangles (approximately 10x16 inches or so). Sprinkle the filling evenly over the dough and roll up each half tightly like a jelly roll, beginning at the wide side. Bring the ends of each roll together to form 2 oval shaped rings. Place each ring on a prepared cookie sheet. With scissors make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes.

Bake in preheated oven for 30 minutes. Push the doll into the bottom of the cake. Frost while warm with the confectioners' sugar blended with 1 to 2 tablespoons of water.

Recipe from AllRecipes

Sweet Potato Casserole

4 cups sweet potato, cubed
1/2 cup white sugar
2 eggs, beaten
1/2 teaspoon salt
4 tablespoons butter, softened
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tablespoons butter, softened
1/2 cup chopped pecans


Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.

In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.

In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.

Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

Recipe from AllRecipes

Eggnog

6 egg yolks
1/4 c. sugar
2 c. milk
1/2 c. light rum (optional)
1/2 c. bourbon (optional)
1 t. vanilla
1/4 t. salt
1 c. whipping cream
6 egg whites
1/4 c. sugar
Groung nutmeg


In a small mixer bowl, beat egg yolks until blended. Gradually add 1/4 cup sugar, beating at high speed until thick and lemon colored. Stir in rum, bourbon, vanilla and salt. Chill thoroughly. Whip cream. Wash beaters well. In a large mixer bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar, beating to stiff peaks. Fold yolk mixture and whipped cream into egg whites.

Serve immediately. Sprinkle nutmeg over each serving.

Hot White chocolate

3/4 cup milk
2 tablespoons white chocolate chips
2 tablespoons vanilla vodka
1 1/2 tablespoons miniature marshmallows
1/8 teaspoon unsweetened cocoa powder


Heat milk in a small saucepan over medium heat until very hot. Add white chocolate chips and whisk until melted. Pour vanilla vodka into a heatproof glass, add warm milk, top with marshmallows, and dust with cocoa powder.

Recipe from My Recipes

Coffee Eggnog

2 litres whole or 2% milk
3 tbsp sugar
1 tbsp instant coffee or more
6 cloves
2 cinnamon sticks
1/2 vanilla bean or 2 tsp extract
1/2 lemon rind
1/2 orange rind
1/2 bottle Chilean pisco


In a large pot over medium heat, bring the milk, sugar, cloves, vanilla, cinnamon and citrus peels to a gentle boil. Dissolve instant coffee in a small amount of warm milk and add to mixture in pot. Stir to mix, then cover and remove from heat. Strain hot milk mixture into a serving bowl. Add pisco slowly while stirring with a wooden spoon. Transfer to a glass pitcher, chill thoroughly and serve. Return unused portions to refrigerator.

Sugar Cookies

3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough


Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

Recipe from Food Network

Pumpkin Pie Milkshake

10 caramels
1 T water
1 1/2 C vanilla ice cream
1 C milk
1 1/2 C pumpkin
2 t cinnamon
1/4 t nutmeg
4 graham crackers

Recipe from We are not Martha

Baked Apple Pancakes with Apple Cider Syrup

1 cup brown sugar
2 cups apple cider
cinnamon sticks
1 large unpeeled apple, thinly sliced
2 tablespoons packed brown sugar
½ teaspoon cinnamon
4 eggs (can sub egg whites for some of the eggs)
2/3 cup skim milk
2/3 cup bread flour (can sub all-purpose or whole wheat)
2 tablespoons applesauce
1 tablespoon sugar

Directions

Bring the apple cider, 1 cup brown sugar, and cinnamon sticks to a boil. Reduce heat and simmer about 30 minutes, until reduced by about ⅓. Set aside and let cool.

Preheat the oven to 350. Combine the apples, brown sugar, and cinnamon. Arrange in the bottom of a buttered 9-inch pie plate.

Whisk the rest of the ingredients until just combined and pour the mixture over the apples. Bake for 15-18 minutes, or until top is browned and set. Remove from oven and let cool for 5-10 minutes.

Using a knife, loosen the edges of the pancake from the pie plate. When loose, invert onto a serving platter and sprinkle with powdered sugar. Top with syrup!

Pinch of Yum

Creamy Pumpkin Risotto with Bacon

2 tablespoons unsalted butter
1/2 cup chopped onion
2 teaspoons minced garlic
1 cup long-grain rice or Arborio rice
2 ½ cups chicken broth
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
Pinch of grated nutmeg
1 cup canned pumpkin
¼ cup freshly grated Parmesan, plus more for serving
½ cup heavy cream or half-and-half
2 strips thick-cut bacon, chopped

Directions

Melt butter in a large saucepan over medium heat.

Add the onion and cook until tender. Add the garlic and rice and sauté for about 1 minute. Add 2 cups of the chicken broth, the salt, pepper, and nutmeg; cover and simmer for 10 minutes. Add the remaining 1/2 cup broth and the pumpkin, and cook for another 5 minutes. The rice will be tender and slightly moist. Remove from the heat and stir in the Parmesan and cream. Cover while you prepare bacon.

In a small pan, sauté chopped bacon on medium-high heat until crispy, 6-7 minutes. Place on a plate lined with paper towels to drain excess grease.

Serve risotto, topping with crispy bacon and freshly grated Parmesan.

Recipe from The Comfort of Cooking

Pumpkin Spice Latte

1 cup of coffee or 2 shots of espresso
1/2 cup of milk
1 teaspoon of sugar
1 teaspoon of brown sugar
dash of cinnamon
dash of nutmeg
dash of ground cloves
a couple drops of vanilla extract (or a vanilla bean)
whipped cream

Directions

Heat milk in the microwave for 1 minute. Stir in sugar, brown sugar, cinnamon, nutmeg, cloves and vanilla. Add coffee or espresso. Top with whipped cream and a pinch of nutmeg or cinnamon.

Recipe from Everyday Occasions by Jenny Steffens Hobick

Roasted Butternut Squash & Apple Soup

1 butternut squash
2 sweet apples (not granny smith)
2 tablespoons of salt & pepper
2 tablespoons of olive oil
3 tablespoons of butter
1 yellow onion
3 cloves of garlic, minced
2 cups of vegetable stock
1 cup of apple cider
1/4 cup of cream

Directions

Peel and cube the squash and apples. Place them on a baking sheet, toss with olive oil, salt & pepper and roast them in a 425 degree oven for 15 minutes until the squash is soft. In a stock pot, saute the garlic and onions in butter until soft.

Add the squash and apples to the onions along with stock and cider. Cook for 5 minutes until bubbly. Puree the mixture in a mixer or food processor.

Serve hot and garnish with cream, salt & pepper.

Recipe from Everyday Occasions by Jenny Steffens Hobick

Mini Corn Loaves with Cranberries and Pecans

1 cup Yellow Cornmeal
1/2 cup All-purpose Flour
1 teaspoon Salt
1 Tablespoon Baking Powder
2 Tablespoons Sugar
1 cup Buttermilk
1/2 cup Milk
1/2 teaspoon Baking Soda
1 whole Egg
1/4 cup Shortening
1/2 teaspoon Vanilla
1 cup Dried Cranberries
1/2 cup Chopped Pecans

MAPLE BUTTER
1 stick Softened Butter
2 Tablespoons Maple Syrup
Extra Maple Syrup And Melted Butter, For Brushing

Directions

Preheat oven to 400 degrees. Combine corn meal, flour, salt, sugar, and baking powder in a mixing bowl. In a separate bowl, combine buttermilk, milk, egg, and baking soda. Stir to combine. Add melted shortening, stirring constantly. Add vanilla extract, then stir in dried cranberries (you can use a little more or a little fewer if you’d like) and pecans.

Pour into a greased mini-loaf, mini-muffin, or muffin pan, trying to make sure cranberries stay evenly distributed. Bake for 12-15 minutes or so, or until golden brown. Cool for a few minutes after removing from the oven, then turn out of the pan and allow to cool. Mix together a little melted butter and maple syrup, then brush it over the tops of the loaves.

To make the maple butter, combine the softened butter and maple syrup. Stir until totally combined, then spread into a ramekin, drizzle the top with maple syrup, and serve with the warm muffins. (Butter can be made ahead of time and stored in the fridge.)

Recipe from The Pioneer Woman

Baked Pumpkin Spice Donut Holes

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoons cinnamon
1/2 teaspoons nutmeg
1/2 teaspoon allspice
1/8 teaspoons ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup pumpkin puree (not pumpkin pie filling)
1/2 cup low-fat milk

For the Coating:
1 stick of unsalted butter, melted
2/3 cup granulated sugar
2 tablespoons cinnamon

Directions

Preheat oven to 350 degrees. Generously grease a 24-cup mini muffin tin with nonstick spray.

In a medium mixing bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, allspice and cloves. In a separate large bowl, combine the oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix the batter.

Divide the batter evenly among the muffin cups, about 1 tablespoon in each cup. (You will have batter left over for about another dozen.) Bake for 10 to 12 minutes or until passes the toothpick test.

Remove the muffins from the oven and allow to cool for 2 minutes, or until just cool enough to handle. With the melted butter in one bowl and the sugar and cinnamon combined in another, dip each muffin into the butter then roll in the cinnamon sugar to coat. Repeat with remaining batter. Serve immediately.

Recipes from Pennies on a Platter

Meyer Lemon and Cranberry Scones

1 1/2 tablespoons freshly grated lemon zest (from about 2 lemons; preferably Meyer)
2 1/2 cups all-purpose flour
1/2 cup sugar plus 3 tablespoons additional if using fresh cranberries
1 tablespoon baking powder
1/2 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
1 1/4 cups fresh cranberries, chopped coarse, or 1
1/4 cups dried cranberries, if you insist
1 large egg
1 large egg yolk
1 cup heavy cream

Directions

Preheat oven to 400°F. and line a large baking sheet with parchment paper.

With a vegetable peeler remove the zest from lemons and chop fine, reserving lemons for another use.

In a food processor pulse flour, 1/2 cup sugar, baking powder, salt, butter and zest until mixture resembles coarse meal and transfer to a large bowl.

In a small bowl toss together fresh cranberries and 3 tablespoons sugar and stir into flour mixture. If using dried fruit, add to flour mixture.

In another small bowl lightly beat egg and yolk and stir in cream. Add egg mixture to flour mixture and stir until just combined.

On a well-floured surface with floured hands pat dough into a 1-inch-thick round (about 8 inches in diameter) and with a 2-inch round cutter or rim of a glass dipped in flour cut out as many rounds as possible, rerolling scraps as necessary. Arrange rounds about 1 inch apart on baking sheet and bake in middle of oven 15 to 20 minutes, or until pale golden.

Serve scones warm with creme fraiche or whipped cream. Scones keep, individually wrapped in plastic wrap and foil, chilled, 1 day or frozen 1 week.

Recipes from Smitten Kitchen

Pull-Apart Cinnamon Sugar Pumpkin Bread with Buttered Rum Glaze

2 Tbsp unsalted butter
1/2 cup milk
2 1/4 teaspoons (1 envelope) active dry yeast
3/4 cup pumpkin puree
1/4 cup white sugar
1 tsp salt
2 1/2 cups bread flour
1 cup granulated sugar
2 tsp ground cinnamon
1/2 tsp fresh ground nutmeg
2 Tbsp unsalted butter
Buttered Rum Glaze
2 Tbsp unsalted butter
1/8 cup brown sugar
1 1/2 Tbsp milk
3/4 cup powdered sugar
1 Tbsp rum *

Directions

In a saucepan over medium-high heat, brown 2 tablespoons of butter, letting it bubble up and turn a dark golden brown but being careful not to allow it burn (turn black). Once browned, remove the pan from the heat and carefully add the milk, return to stove and heat through.**** Pour the milk and butter into the bowl of standing mixer (fitted with a dough hook) and allow to cool so it is no longer hot but also not cool (about 100-110 degrees F). Once it has reached a warm but not hot temperature add the yeast and 1/4 cup of sugar and allow to proof (this can take up to 8 minutes, the top will look foamy and the liquid cloudy). Then add the the pumpkin, salt, and 1 cup of flour. Stir until combined then add the rest of the flour 1/2 cup at a time and knead for 6 minutes, until the dough is smooth and elastic and just slightly sticky. If the dough is too moist, add extra flour 1 tablespoon at a time.

Move dough to a lightly oiled bowl and cover with a clean towel. Allow to rise in a warm place for 60-90 minutes or until doubled in size.

While dough is rising, brown another 2 tablespoons of butter. Add the sugar, cinnamon, and nutmeg and mix well.** Making sure sugar evenly absorbs the butter. Set aside. Next, grease and flour a 9×5 loaf pan and set aside.

When the dough has doubled in size, punch it down and flip out onto a clean floured surface and knead with hands for 1-2 minutes. Roll dough into a 20×12 inch rectangle.*** Evenly sprinkle the dough with the cinnamon sugar mixture and press into dough with palms of the hand. Cut the rectangle into 6 strips. Lay strips on top of each other and cut each strip into 6 even squares (cut in half then each half into thirds). Stack strips vertically into the loaf pan. Cover the pan with a clean towel and let rise for 30-45 minutes.

In the meantime preheat an oven to 350 degrees. After rising in the pan bake for 30-40 minutes (mine took 37 exactly) or until top is a very deep golden brown.

To prepare the glaze, heat the butter, milk, and brown sugar in a small saucepan. Bring to boil then immediately remove the pan from the heat and stir in the rum and powdered sugar.

Recipes from Sunny Side Up

Broccoli Cheese & Cracker Casserole

3 pounds Broccoli Cut Into Florets
2 pounds Velveeta
1/2 cup Milk
1/4 cup Heavy Cream
Salt And Black Pepper To Taste
1/4 teaspoon Cayenne Pepper (more For More Spice)
1 Tablespoon Dijon (optional)
3 whole (sleeves) Ritz Crackers

Directions

Preheat oven to 350 degrees. Place crackers into a large ziploc bag and crush slightly, leaving some large chunks. Set aside.

Plunge broccoli into boiling water and allow to boil for 1 minute. Strain and set aside.

Cut Velveeta into chunks. Throw into a large pot with milk, cream, salt, pepper, and cayenne. Melt, stirring occasionally, until totally smooth. Stir in Dijon if using.

Add broccoli to cheese sauce, then add half the cracker crumbs. Stir to combine, then pour mixture into a buttered 9 x 13 inch baking dish. Top with remaining cracker crumbs, then sprinkle the top generously with black pepper.

Bake for 15 to 20 minutes, or until top is golden brown and casserole is bubbly.

Recipes from The Pioneer Woman

Sweet Potato Pie

1 (1 pound) sweet potato
1/2 cup butter, softened
1 cup white sugar
1/2 cup milk
2 eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust

Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.

Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.

Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.

Makes 8 servings.