If you want to make Christmas Chocolate Truffles this is a really easy recipe. I have made these for years. The chocolate truffles just melt in your mouth and you will catch yourself reaching for a second and third truffle. This is a family tradition of making and giving these to special people we love! When my daughters were young we made these every Christmas! I can still remember all the little fingers making chocolate marble size balls and rolling them in “Chocolate Sprinkles-better known as Chocolate Shot” in the baking world.
It’s so nice to have something ready ahead of time when you are invited to go to a Holiday party or dinner…you just reach in your refrigerator and take one of these “Hostess Gifts” with you. It’s a really fun family activity to make chocolate truffles. One thing I love about this recipe is the fact I can change the flavorings. I must say 99% of the time I make the dark chocolate chips with vanilla extract/flavoring. I have made them with orange extract and peppermint extract too. You get to decide if you want light, dark or white chocolate chips. The Chocolate Shot comes in so many colors, the theme can be anything you desire. Have fun while you make these!
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 60 minutes
If you want to know how to make Cranberry Pie for Christmas, this recipe is so yummy and easy! This is a family recipe from my sister, Denise. As always, we all tend to tweak our favorite recipes as each year passes. As I was mixing the ingredients, my husband said “add a little more sugar to that cranberry mixture”! I did add an additional 1/2 cup of sugar as the recipe stated to do if you would like a sweeter pie. I must make a disclaimer here. I have never made this cranberry pie, but my sister has told me about it for years. So, I called her to get the recipe and purchased the cranberries and the pie crust. I usually make everything from scratch but pie crust. Here’s the deal with me and pie crust, if I make the pastry it is tough and chewy. If Marie makes it, it is light, flaky and delicate. (Marie as in Marie Calendars-the frozen section). Okay, I used a hand chopper to chop the fresh cranberries. If you have a food processor that would be great. The recipe calls for only four cups of cranberries so I just hand chopped them. Next year I will try my freeze dried cranberries. Yes, companies have just started to sell them!!! I have readers back East that dehydrate the ones from their yards….they are so lucky!!! You can also freeze the cranberries you can purchase from the stores right now. Then you can enjoy them all year.
Here’s the deal with the lattice top. This is my first lattice top and probably my last one I will ever make. I usually buy pies at the local bakery here maybe twice a year. I must say this pie is really yummy. It’s almost like a cherry pie, but a little more tart. The lattice top is a little harder to make, at least for me. Next time I will glaze the pie crust with the egg whites because the crust is a little more yellow than I would like to see. My sister, Denise lives in Texas and we all know how good the food is in Texas! (more…)
This Russian Apple Pirog Recipe is made every Christmas or any other important holiday in honor of my beautiful niece, Kristina who was adopted by my sister, Denise from Russia in 1996. Please bare with me while I tell you this story about my niece, Kristina Olga L. It was in August 1996 and my sister Denise and her husband Mike flew to The Russian Far East to adopt her. I was lucky enough to watch her big brother David along with some of my daughters. We were able to interact with my nephew David while they went through the red tape of adoption. She was in a baby orphanage. She was actually 3 years and 9 months old when she arrived in the US.
I remember seeing her for the first time….my heart melted with love and joy for her. She had a pretty new dress and shoes which she would not let anyone take off. We think she was afraid she would never get them back. Kristina was holding very tight to her new baby doll. She was raised in an orphanage where nothing is really yours…
When we sat down to eat dinner, Kristina would only eat bread….LOTS of bread. I remember thinking she must not realize she is a gift to all of us and she will now be very well taken care of for life. She seemed to think if she didn’t grab the bread there would be none…..I remember thinking how lucky my girls were when growing up. We had all the necessities of life. My husband and I grew up in quite poor circumstances but we still had what we needed. Here is a little girl who grew up with very little of what she really needed…..I mean needed. I am not saying wanted. Well, this little Princess is now a junior in college majoring in biology. She is a joy to everyone who knows her. I love you so much, Kristina!
Kristina now makes the Russian Apple Pirog herself. (more…)
This Molasses Cookie Recipe results in a very moist, chewy and soft cookie. The actual recipe card says Molasses Cookies, but when I got married and had kids I changed the name because I didn’t think girls would like the name molasses…so I changed the name of the cookies. My girls grew up with this cookie being called a sugar and spice and everything nice cookie. I remember as a little girl, I would see that molasses jar my mother made bread with and I could not bare to think I was eating a Molasses Cookie. It was brown, gooey, thick and sticky. My mother actually bought Sorghum and used it in place of the molasses in a lot of recipes. Okay, so back to the cookies. If you use a cookie scoop (approx. 1/4 cup size) these make the perfect size to fit inside a wide mouth quart jar. Cut a circle of fabric, place it on the lid, screw the ring tight and add a little ribbon and a tag and you are ready to deliver this yummy jar of cookies to a neighbor or friend. Most people nowadays love something homemade. You could actually just stir these cookies by hand if you don’t want to use a hand mixer or a stand mixer. These jars would be so cute to just add the recipe or attach a cookie scoop. Enjoy!
Here is the recipe:
|Prep time||15 minutes|
|Cook time||8 minutes|
|Total time||23 minutes|
|Pre-heat the oven to 350 degrees. Cream the butter, sugar, egg and molasses. Add the remaining dry ingredients. Mix until blended. Place small scoops onto greased cookie sheets. Bake for about 7-9 minutes.|
This yummy coffee cake recipe is so moist and is a perfect “make ahead” coffee cake for Christmas morning. You can freeze it and thaw it Christmas morning while you open presents. Anytime I can make something and freeze it the easier my morning is when fixing breakfast for family or friends on any holiday. My friend, Heather S. has always made this cake for me for years when I head up to Salt lake City, Utah for a visit. She knows anything she makes for me I will love, but she also knows this is one of my favorite treats! I did change the recipe a bit, as we all do. I call it modifying my favorite recipes. This coffe cake is not your usual dry and crumbly coffee cake. You could actually serve this for a dessert “as is” without any frosting. I am a cream cheese frosting lover and even I don’t need a frosting on this fluffy moist creamy like textured cake. Add a few mini chocolate chips and this is a perfect addition to any meal. The subtle cinnamon flavor is the best!
Here is the recipe:
|Prep time||15 minutes|
|Cook time||55 minutes|
|Total time||1 hours, 10 minutes|
|Meal type||Breakfast, Dessert|
|Pre-heat oven to 350 degrees. Place all the ingredients in a large mixing bowl EXCEPT the chocolate chips, cinnamon, brown & white sugars. After blending the dry ingredients with the eggs and water, fold in the chocolate chips. Blend the white sugar, brown sugar & cinnamon, set aside. Pecan nuts are optional. Grease a Bundt pan. Scoop half of the batter into the Bundt pan and sprinkle 1/2 of the cinnamon mixture on top of the first layer of batter. Spread the last of the batter and sprinkle the remaining cinnamon-sugar mixture on to the top of the last layer of batter. Use your spoon to partially blend the last of the cinnamon mixture into the batter. Bake for about 55-60 minutes or until a toothpick comes out clean.|