No Title 986

Supplement to “Readers’ Favorite Holiday Recipes”

We asked our readers to submit their favorite holiday recipes. In all, we picked 25 recipes that we baked and tasted. We published the top 11 recipes in the magazine, and here are the remaining 14 recipes. Enjoy!

Third Place Cookie

JAM FILLED CRESCENT ROLL-UPS
Dough
1 lb. butter
1 lb. low-moisture cottage cheese
4 cups all-purpose flour, sifted

Variety Fillings
Blackberry jam
Blueberry jam
Strawberry jam
Apricot jam
Pineapple jam
Grape jam
Powdered sugar, sifted

Preheat oven to 375°. In a large bowl mix all dough ingredients together to form a smooth dough. Cut dough into nine equal pieces and roll into balls. Roll each ball out to approximately 1/8-1/4-inch thickness in a round form like a pie. Choose a filling of your choice, and spread lightly on the dough, just enough to cover it to within one inch from the edge. Cut into eight slices, like a pizza, and roll up each slice, beginning from the wide end finishing with the point. Place cookies onto very lightly greased cookie sheets and bake 25 minutes or until slightly browned. Remove immediately from cookie sheets. Cool a couple of minutes, and roll each cookie in powdered sugar. Cool completely and re-roll in powdered sugar. Store in airtight container in a very cool place or refrigerator. Note: Do not use jelly because it is a thinner consistency and will melt and ooze out of the cookie while baking. Makes 72.

“The reason I chose this recipe is because it has been a tradition for me since the 6th grade and each and every year it’s a success! The minimal amount of ingredients is also a factor and the end product is beautiful, delicious, and complements the presentation at any holiday table.”

Barbara Tauffener, Bowling Green
Warren RECC

NUTCRACKER RAISIN CAKES
2 cups sifted all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon soda
1/4 teaspoon salt
1 (20-oz.) can crushed pineapple, drained
1 stick margarine
1 cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla
1 cup white raisins (no substitutes)
1 cup coarsely chopped English walnuts
1 cup coconut (optional)
1 cup powdered sugar

Preheat oven to 325°. Sift flour with baking powder, soda, and salt. In large mixing bowl, cream together margarine and brown sugar. Beat in eggs. Add vanilla, 3/4 cup of the drained pineapple (reserve the remainder), 1/2 cup raisins (reserve the remainder), walnuts, and coconut. Stir in the flour mixture. Mix thoroughly. Batter will be quite stiff. Drop batter by heaping tablespoons, about 3 inches apart, onto a greased cookie sheet. Bake 25 minutes or until golden. Remove from cookie sheet and place on cooling racks.

Meanwhile, combine 1/4 cup of the remaining pineapple with the sifted cup of powdered sugar. Stir thoroughly by hand until the mixture is of spreading consistency (add more pineapple or sugar as necessary to adjust). Stir in the remaining raisins. Place waxed paper under each cooling rack of cookies and spoon the frosting over each cookie. A small amount will drip off. Allow to air-dry and store loosely covered. Makes 2 dozen.

“These cookies are my favorite because of the special 27-year-old story they tell. In the fall of 1977 they won 1st prize in the local Grayson RECC Cookie Contest. I was then awarded 1st prize in Louisville at the state contest. I still have The Courier-Journal news story!”

Mary Ellen Conley, Grayson
Grayson RECC

Third Place Candy

ORANGE BALLS
1 box vanilla wafers, finely crushed
1 stick butter or margarine, melted
1 lb. powdered sugar
6 oz. frozen orange juice concentrate, thawed
2 cups pecans, very finely crushed
12 oz. chocolate

Mix vanilla wafers, nuts, powdered sugar, and orange juice with melted butter. Mix very well. Form into 3/4-inch, walnut-size balls. Chill. When you are ready to dip the balls, melt the chocolate in the microwave or over a double boiler. Dip balls and place on wax paper to harden. Store in airtight container in cool place. Makes 56 balls.

“I always have to make a double batch. They are my favorite because they are so delicious. This is a revised recipe for wedding cookies I got from a friend. I added the pecans and dunk them in chocolate.”

Peggy Justice, Corbin
Cumberland Valley Electric

EGGNOG FUDGE
2 teaspoons butter or margarine
2 cups sugar
1 cup eggnog
2 Tablespoons light corn syrup
2 Tablespoons butter or margarine
1 teaspoon vanilla
1/2 cup chopped walnuts or pecans
2 Tablespoons semi-sweet chocolate pieces

Butter sides of heavy 3-quart saucepan with 2 teaspoons butter. Cook sugar, eggnog, and corn syrup over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil. Cook to a soft-ball stage (238°), stirring only as necessary. Immediately remove from heat and cool to lukewarm (110°) without stirring. Add the 2 tablespoons of butter or margarine and the vanilla. Beat vigorously until fudge becomes very thick and starts to lose its gloss. Quickly stir in nuts. Spread in buttered 8x4x2-inch pan. Melt chocolate pieces over a double boiler until melted. Drizzle over top of fudge. Score in squares while warm. Cut when cool and firm. Makes 1 pound of candy.

“I love good eggnog (not spiked with alcohol) and wish for the sake of my taste buds that the grocery stores sold eggnog year-round. Eggnog Fudge is very creamy and tasty as well as festive.”

Nancy E. Croft, Elkhorn
Taylor County RECC

Third Place Cake

FUDGE CAKE
Combine:
2 cups self-rising flour
2 cups sugar
5 Tablespoons cocoa

Add and mix one minute:
3/4 cup oil
2 eggs
1 cup milk
2 teaspoons vanilla

Add and mix:
3/4 cup hot water

Preheat oven to 350°. Bake in greased 9×13-inch pan or 12×18-inch sheet pan for 30-35 minutes or until done.

Icing
Bring to boil:
1 stick margarine
6 Tablespoons milk
4 Tablespoons cocoa
Gradually add 1 lb. sifted powdered sugar. Ice cake while icing is hot.

“This is my husband’s favorite cake. It’s an all-time favorite for my family.”

Carolyn Cheek, London
Jackson Energy Cooperative

ORANGE SLICE CAKE
2 sticks butter, softened
2 cups sugar
4 eggs
1-1/2 cups buttermilk
4 cups all-purpose flour
1/2 teaspoon salt
2 cups chopped walnuts
1 (8-oz.) pkg. dates
1 lb. orange slice candy, cut into pieces

Glaze
1 cup orange juice
1/2 cup sugar

Preheat oven to 275°. In small bowl, mix 1/2 cup buttermilk and one teaspoon soda. Set aside to mix in last. In medium bowl, mix butter, sugar, eggs, and 1 cup of buttermilk. Then add all dry ingredients and mix well. Add reserved buttermilk and soda mixture. Stir in nuts, candy, and dates. Bake in a greased, floured tube pan. Bake 2-1/2 hours. Remove from oven. Let cool 20 minutes. While warm, pour mixture of 1 cup orange juice and 1/2 cup granulated sugar over entire cake. Let sit to soak in. Remove from pan. Cake will store for a week or more. Cake can be garnished with a few whole orange slices on top for presentation.

“This recipe captures the magic of the holidays, with cheerful old-fashioned touches. I serve this cake on a special plate that was handed down to me from my grandmother.”

Mrs. Sue Stamper, Grayson
Grayson RECC

GRANDMOTHER SCOVEE’S WHITE FRUITCAKE
1-1/2 cups milk
3 cups all-purpose flour
2 teaspoons baking powder
2 cups sugar
2/3 cup butter, melted
6 egg whites
1 lb. English walnuts, chopped
2 small containers candied pineapple
2 small containers candied cherries
1 cup white raisins, or more if desired

In medium bowl, make batter with first six ingredients. Stir in nuts and fruit into the batter mixture, mixing thoroughly. Pour into a greased tube pan. Bake 1 hour and 40 minutes at 250°, and then bake 1 more hour at 300°. Watch during the last baking time as it may not require the full hour. Cake is done when toothpick inserted comes out dry and not sticky.

“Grandmother died in her 80s. This is the best fruitcake you’ll ever taste.”

Cora Mae Tipton, Shelbyville
Shelby Energy Cooperative

BANANA-PECAN CHOCOLATE TOFFEE CAKE
Cake
1 box yellow cake mix
3 large eggs
1 cup buttermilk
1 cup mashed ripe banana
1/2 cup firmly packed brown sugar
1/2 cup vegetable oil
1/2 teaspoon ground cloves
1 cup chopped pecans, toasted

Topping
3 Tablespoons butter
3 Tablespoons firmly packed brown sugar
4 Tablespoons heavy cream
2/3 cup powdered sugar
1 teaspoon vanilla
3/4 cup milk chocolate butter toffee bars, chopped, such as Heath candy bars
1/2 cup chopped pecans, toasted

Preheat oven to 350°. In a large bowl, mix all cake ingredients, except pecans, on low speed until moistened. Beat at medium speed for two minutes. Fold in 1 cup toasted pecans. Pour into greased and floured 13×9-inch pan. Bake 35-38 minutes. Remove and cool. You can either decorate it in the pan, or invert it and turn it out onto a serving tray at this point.

In a small saucepan, melt butter with brown sugar. Add cream and simmer one minute. Remove from heat and whisk in powdered sugar and vanilla until smooth. Spread glaze over cake. Sprinkle with chocolate butter toffee pieces and pecans.

“I was given this recipe by one of my sisters after trying a delicious slice, even seconds. It’s been a family favorite ever since. It is moist.”

Gladys M. Abee, McKee
Jackson Energy Cooperative

HOLIDAY JAM CAKE
2 cups sugar
1 cup shortening
3 eggs
1 cup buttermilk
1 cup berry jam
3 cups flour
1 teaspoon soda
2 teaspoons baking powder
1/2 teaspoon salt
1 cup raisins
1 cup grated coconut
1 cup diced apples
1 cup dates
1 cup pecans
1 teaspoon ground cloves
1 teaspoon ground allspice
2 teaspoons ground cinnamon

Preheat oven to 350°. In a large bowl, cream sugar and shortening, add eggs, and mix well. Add jam; add buttermilk and sifted dry ingredients alternatively, beginning with buttermilk. Add nuts and fruit and mix well. Bake in four 9-inch round pans for 30 to 40 minutes.

Filling
2 cups sugar
5 heaping Tablespoons all-purpose flour
1 cup margarine
1/2 cup milk
1 cup raisins
1 cup pecans
1 cup grated coconut
1 cup dates
1 cup chopped apples

Meanwhile, in large saucepan over medium heat, cook sugar, flour, margarine, and milk until thick, stirring constantly. Remove from heat and add fruit and nuts. Spread filling between layers, and on top and sides of cake. Garnish if desired with red and green maraschino cherries and pecan halves. Store in cool place.

“I received this recipe in the 1950s. My husband’s niece-in-law brought it to our first homemaker’s Christmas dinner and he liked it so well she gave me this recipe. We have enjoyed it ever since and hope you do also.

Mary Norfleet, Nancy
South Kentucky RECC

OLD FASHION STACK CAKE
Cake
1 cup brown sugar
1 cup molasses, dark
1 cup buttermilk
1 teaspoon soda
1/2 cup shortening
4 eggs
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla
8 cups self-rising flour

Filling
Dried apples, enough to make 1/2 gallon when cooked
1/2 teaspoon cinnamon
Sugar to sweeten apples to taste
2 cups water

Preheat oven to 350°. In a large bowl, mix all cake ingredients together, including all of the self-rising flour. Separate dough into eight balls. Roll each ball into a thin 9-inch circle. Place in 9-inch greased pan and bake until brown. Meanwhile, be preparing the filling by combining all ingredients in a large saucepan and cooking until apples are rehydrated. You may have to add some more water. Cool mixture.

When cakes layers are done, remove from pans and cool. Place apples between each layer, stacking layers until you have stacked eight layers. You may also choose to make two 4-layer cakes too, but it’s not as impressive. Place apples on top of cake. Keep in cool place. Tastes better if allowed to sit for a few hours.

“This is my favorite recipe because it was my mother’s recipe. We were raised when times were hard and you had to work with what you had to do with. We always had apples out of the orchard. Plus, Kentucky is famous for its molasses. It is delicious.”

Effie Taylor, Crab Orchard
Jackson Energy Cooperative

CANDY APPLE SALAD
2 Granny Smith apples
2 Red Delicious apples
3 Snickers candy bars
1 cup sugar
2 (8-oz.) pkgs. cream cheese
1 (16-oz.) Cool Whip
1 cup pecans, chopped

Core and chop apples, leaving peeling on, into bite-size pieces. Chop candy bars into small bite-size pieces. In medium bowl, mix sugar, cream cheese, Cool Whip, and nuts together. Then add apples and candy to the mixture. Mix well. Chill several hours or overnight.

“My family and friends love it. I take it to different outings and I also take it to work whenever we have a day to bring food. It is an easy recipe to fix and the color of it is pretty with the green and white apples.”

Frances Ball, Paint Lick
Blue Grass Energy Cooperative

MOM SAWMAN’S HOLIDAY SALAD
2 lbs. California Globe grapes
1 can fruit cocktail
1 small jar maraschino cherries
1 pint whipping cream
1 cup sugar
1/4 cup water, hot
2 envelopes unflavored gelatin
1 can crushed pineapple
1 (8-oz.) pkg. cream cheese, softened

Drain fruit cocktail and cherries. Put in large bowl. Clean and seed grapes and cut in half. Do not substitute other types of grapes. Add fruit to bowl.

Heat in small saucepan the pineapple with juice and sugar until dissolved and hot. Add gelatin on top of water and soften for two minutes. Add cream cheese to hot mixture, stirring until smooth, gelatin has dissolved, and no lumps. Pour over fruit in bowl. Whip cream until peaks form and fold into fruit mixture. Pour into a 13×9-inch pan. Chill until set. Cut into squares and serve.

“This recipe was given to me 42 years ago by my mom-in-law. It was a favorite recipe of her family and it was used for all special occasions. Standard joke among us women is who will seed and cut the grapes. I have four sons and their wives always pass that job down to the next one. Now we get the grandkids to do it. I have seven. Please: no substitutions on the grapes or whipped cream. It will not taste the same. All cans are standard size. Hope you enjoy this. It’s the most requested recipe from friends. The recipe can be used as a dessert or as a salad with dinner.”

Sharon Sawman, Albany
South Kentucky RECC

PUMPKIN CHEESECAKE
Crust
1 cup flour
1/4 cup dark brown sugar
1 cup finely chopped pecans
1 stick butter

Filling
3 (8-oz) pkgs. cream cheese, softened
1 (14-oz.) can Carnation sweetened condensed milk
1 (16-oz.) can solid pack pumpkin
4 eggs
1 Tablespoon pumpkin pie spice

Topping
2 cups sour cream
1 teaspoon vanilla extract
6 Tablespoons granulated sugar
Whole pecans for garnish

Preheat oven to 375°.

For crust, combine all ingredients. Press into bottom of ungreased, 10-inch springform pan. Bake 15 minutes at 350°. Cool.

For filling, combine cream cheese and sweetened condensed milk in large bowl. Beat with electric mixer at high speed for two minutes. Add pumpkin, eggs, and pumpkin pie spice. Beat at high speed one minute. Pour over prepared crust in pan. Place a pan of water on the rack below the cheesecake. This will keep the cheesecake from cracking. Bake at 375° for 65-70 minutes or until set. (You will put the topping on the cheesecake during the last five minutes of baking.) Cool completely on rack. Refrigerate two hours. Loosen cake from sides of pan; remove sides of pan.

For topping, stir ingredients together with a fork until blended. During the last five minutes of baking the cheesecake, remove from oven and quickly spread the filling over the top. Bake five minutes longer. Garnish with pecans if desired. Serves 18-12.

Alternate Topping Recipe
1 (2-1/2-oz.) pkg. sliced almonds
2 cups whipping cream, chilled
1/4 cup sugar

Preheat oven to 300°. Toast almonds on baking sheet for 4 to 5 minutes or until fragrant and light golden brown. Cool completely. Beat cream in medium bowl until soft peaks form. Gradually add sugar; beat until stiff peaks form. Spread over top of chilled cheesecake. Garnish with toasted almonds. Refrigerate until ready to serve.

“Pumpkin cheesecake has become a traditional dessert for our family holiday dinners. When baking, the aroma fills the room with a wonderful spice scent. The crust on this cheesecake is not your traditional graham cracker crust and makes for a wonderful balance of flavors.”

Kathleen Hendrick, Alexandria
Owen Electric Cooperative

Third Place Other Recipe

CORN SALAD
2 (16-oz.) cans white corn, drained
1 (2-oz.) jar pimentos, drained
1/2 cup chopped green pepper
1/2 cup chopped onions

2 stalks celery, chopped
1/2 cup sugar
1/2 cup vegetable oil
1/2 cup vinegar (I use white)
1 teaspoon salt
1/2 teaspoon ground pepper

Combine vegetables; toss lightly. Combine remaining ingredients in a small bowl. Mix well. Pour over vegetables and toss. Cover and chill. You may drain liquid off or keep it on (I like it on). Serves 8.

“This is a great salad served anytime, but Christmas time I use it most for lots of reasons. The red and green make it so colorful. It keeps great from one lunch to another. It is great as a salad or just a side salad with your favorite meat.”

Joan Florence, Maysville
Fleming-Mason Energy

To read the KentuckyLiving.com December 2004 feature that goes along with this supplement, click here: Readers’ Favorite Holiday Recipes