Posts filed under 'Holiday'

Sweet Potato Pie

Sweet%20Potato%20Pie%20003 zpsndaudosa Sweet Potato Pie











  • 1 lb sweet potato
  • 1/2 C lightly salted butter, softened (1 stick)
  • 1 C raw sugar
  • 1/2 C heavy whipping cream
  • 2 large eggs
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground cinnamon
  • 1 tsp. vanilla
  • pie crust for 9 inch pie – single shell
  • 1/2 C pecans
  • 2 T brown sugar
  • 3 T butter melted
  • 1 tsp. cinnamon

Directions: Boil sweet potato whole in skin for about 1 hour, or until soft.  Run cold water over the sweet potato to remove skin.  Break sweet potato apart in a bowl.  Blend with butter with hand mixer.  Blend in sugar, cream, eggs, nutmeg, cinnamon and vanilla.  Beat on medium until smooth.  Pour filling into unbaked pie crust. In  separate bowl, mix together pecans, melted butter, brown sugar and 1 tsp cinnamon until pecans are coated.  Set aside. Wrap the outer edge of the pie crust with foil to prevent burning while baking.  Bake in in preheated oven, set at 350 degrees.  Bake for 45 – 65 minutes, or until a knife inserted into center comes out clean.  When the pie has about 20 minutes left to go, remove the foil from the outer edge and evenly place the pecans over the top of the pie.

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Auntie_Dee in Desserts,Holiday,Old Fashiond Recipies am December 21 2015 » 0 comments

Not Your Grandma’s Spiced Rum Fruitcake


Fruitcake zps850860d7 Not Your Grandmas Spiced Rum Fruitcake




  • 3/4 C Spiced Rum
  • 1 1/2 sliced maraschino cherries, drained (green and red varieties)
  • 1/2 crushed pineapple in juice, drained
  • 2 C raw sugar
  • 3 eggs
  • 1 1/2 C canola oil
  • 4 C flour
  • 1 tsp. baking soda
  • 2 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1/2 tsp. baking powder
  • 1/2 tsp. lemon zest or juice
  • 1 1/2 C chopped pecans


Preheat oven to 350 degrees.  Prepare bread pans with baking spray (flour blend) or use a Bundt pan for a more decorative look.  In a large mixing bowl, beat together cherries, pineapple, sugar, egg, oil and spiced rum until well blended.  In a separate bowl, combine together flour, cinnamon, nutmeg, baking soda and baking powder.  Blend in with the fruit mixture.  Stir in the lemon.  Fold chopped pecans into the mixture until well blended.  Bake for 60 – 70 minutes or until a toothpick inserted in the center comes out clean.  Garnish with sliced cherries or candied pineapple, if desired.  Great with butter.




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Strawberry Kiwi Pie with Kiwi Lime Icing


  • 1 – 8 – 9 inch pie crust, baked until lightly browned
  • 1 – 16 oz. package whole, frozen strawberries
  • 6 large kiwi, peeled and chopped
  • 2 T raw sugar
  • 1 T lemon juice
  • 1 tsp vanilla extract, clear
  • 1 packet unflavored gelatin
  • Whipped topping or vanilla ice cream

Crumble topping:

  • 1/2 C packed light brown sugar
  • 1/2 C all-purpose flour
  • 4 T butter, cut up

Kiwi Lime Icing:

  • 1 C powdered sugar, sifted
  • 2 T kiwi juice, no seeds
  • 1 T lime juice
  • 1 tsp almond extract
  • 1 T Vanilla Almond milk


Prepare single layer crust in a glass pie dish, set aside.  In a large, non-stick, sauce pan, combine frozen strawberries, chopped kiwi, sugar and lemon juice and bring to a slow boil.  Slowly add gelatin, stirring constantly until completely combined.  Preheat oven to 400 degrees F.  Pour strawberry kiwi mixture into prepared crust.  Set aside.  In a small bowl mix together flour and brown sugar together.  Blend in the chopped up butter with your fingers to make a crumbly crust.  Sprinkle about half the mixture over the pie filling and bake for 10 minutes.  Remove from oven and sprinkle again with the crumble.  Set aside to cool.

Once the pie is cool, in a small bowl, blend together the powdered sugar, kiwi juice, lime juice and milk until well blended and just thin enough to drizzle over the pie.  Serve with whipped topping or vanilla ice cream.

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Auntie_Dee in Desserts,Holiday am October 12 2014 » 0 comments

Cranberry Almond Dessert Bread (Or Cookies)


CranberryBread001 zps56030209 Cranberry Almond Dessert Bread (Or Cookies)


  • 2 C Sweetened, dried cranberries
  • 1/4 C honey
  • 1 T Almond extract
  • 2 C raw sugar
  • 2 eggs
  • 2 C Canola or Vegetable oil
  • 2 1/2 – 3 C all purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 1 C sliced almonds



Preheat oven to 350 degree F.  In a large mixing bowl, combine the first 6 ingredients until well blended (Cranberries through oil).  In a medium sized bowl, combine flour, baking soda, salt and baking powder.  Stir to blend.  Slowly add the dry ingredients to the wet until well blended.  I recommend you use the 2 1/2 cups of flour and add the other 1/2 cup flour separately.  Fold in almonds.  Mixture will be thick, similar to cookie dough.

Spray, bread pans with flour cooking spray, such as Bakers Joy.  You will need 1 large and 1 small or 2 medium bread pans.  Bake on rack at center height in oven in middle for about 60 minutes or until toothpick comes out almost clean.  Cover with foil for the last 30 minutes to prevent the top from getting too dark.  Cool on wire racks.  For an added twist, sprinkle with a little raw sugar during the last 10 to 15 minutes of baking to add a sweet crust to the top.  Excellent served with a dessert coffee.  Can be made ahead and frozen up to 3 months.

Note: Found that you weren’t all that fond of the bread?  This dough also makes great cookies!  They are easy to carry and work great for all those holiday parties.  Just make sure that you use the full 3 cups of flour so the dough is thicker.  Bake on cookie sheet lined with parchment paper for 10 – 12 minutes or until lightly browned.  Space them about an inch apart.   Cool on wire racks.

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Auntie_Dee in Breads,Cookies,Desserts,Holiday am December 10 2013 » 0 comments

Marbled Magic Cookies

Cookies001 zpsc4feed32 Marbled Magic Cookies









  • 1 C butter, softened
  • 1 C Sugar in the Raw
  • 1 C light brown sugar
  • 1 C creamy peanut butter
  • 2 Large eggs
  • 1 tsp vanilla
  • 3 1/2 C flour – all purpose
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 unsweetened baking chocolate squares, melted
  • 1 doz and 3 Snickers Peanut Butter Squared, cut in half
  • 6 – 8 Hershey Bliss Milk chocolates, unwrapped


In a large mixing bowl, stand mixer works best, cream together butter, sugars and peanut butter until creamy and fluffy.  Add eggs and vanilla until completely combined.  In another bowl, combine flour, salt and baking soda; blend until combined well, with whisk.  Slowly add flour mixture to the butter and sugar mixture, scraping the sides, until well blended and thick.  Separate into two equal parts, removing half of the dough to another bowl.  Add the melted chocolate squares to the remaining dough and mix until thoroughly blended.  Roll sections of dough into long ropes.  Place a chocolate rope and a peanut butter rope next to each other, making sure that the ropes are the same length and about 3/4 of an inch thick.  Wrap in plastic wrap and refrigerate for 3 hours or over night.  Preheat oven to 350 degrees.  Remove ropes from plastic wrap and cut into about 1 inch wide pieces.  Flatten each piece and wrap around a half of Snickers Peanut Butter Squared.  Place on greased baking sheet about 1 inch apart.  Bake for 10 – 12 minutes or until lightly browned.  Place on a cooling rack with wax paper underneath.  Allow to cool.  Melt Bliss chocolate in microwave safe bowl for about 1 minute, stir.  Drizzle chocolate over cookies and allow to harden.  If in a hurry, place in freezer for about 20 minutes.  Makes about 2 1/2 dozen.

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Auntie_Dee in Cookies,Holiday,Recipes With Photos am December 30 2012 » 0 comments

Cream Cheese Sugar Cookies


  • 1 C Butter – Do not substitute
  • 1 – 3oz pkg cream cheese – softened
  • 1 C sugar – regular or raw for added flavor (can change color)
  • 1 egg yolk
  • 3/4 tsp vanilla
  • 2 1/2 C flour
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • Frosting of choice


In mixing bowl; cream butter, cream cheese and sugar.  Beat in egg yolk and vanilla.  Combine flour, salt and baking soda in separte bowl; gradually add to creamed mixture.  Cover and refrigerate for 3 hours or until easy to handle.

Preheat oven to 375 degrees.  On a lightly floured surface, roll out dough to 1/8- inch thickness.  Dip desired cookie cutters in flour, and cut shapes.  Place about 1-inch apart on an ungreased baking sheet.  Bake for 8-10 minutes or until lightly browned at edges.  Cool slightly, about 2 minutes, before removing from baking sheet.  Frost as desired.  Makes about 4 dozen.

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Auntie_Dee in Cookies,Holiday am December 23 2012 » 0 comments

Bird’s Nest Cookies

BirdsNestCookies002 Birds Nest Cookies











  • 1/2 C butter or margarine, softened
  • 1/2 C creamy peanut butter
  • 1 C all-purpose flour
  • 1/4 C cocoa baking powder
  • 1/2 C raw sugar
  • 1/2 C packed brown sugar
  • 1 egg
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp vanilla
  • shredded coconut
  • mini egg shaped candies (spring time colored peanut M&M’s or Cadbury candy coated chocolate mini eggs work best)


Preheat oven to 375 degrees.  In a large mixing bowl beat butter and peanut butter with an electric mixer on medium to high speed until creamy and well blended.  Add 1/2 C of the flour, the cocoa baking powder, sugars, egg, baking powder, baking soda, and vanilla.  Beat until thoroughly combined.  Beat in remaining flour.

Shape dough into 1-inch balls, roll into coconut to coat, place on an un-greased cookie sheet. Press middle with thumb to make a nest shape.  Place about 2 inches apart.

Bake for 7-10 minutes until coconut is lightly browned.  Do not over-bake.  Remove from oven and press candy eggs into the nests.  If indentation disappears during baking, press middle down gently with the edge of a large spoon before placing eggs.  Allow to sit on cookie sheet for a few minutes before transferring to a wire rack to cool.  Makes about 16 – 24 cookies.

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Auntie_Dee in Cookies,Holiday am April 08 2012 » 0 comments

Cream Cheese Pumpkin Pie Dip

 PumpkinPieDip001 Cream Cheese Pumpkin Pie Dip 




  • 8 oz cream cheese, softened
  • 1 C heavy cream
  • 6 T canned pumpkin
  • 3 T raw sugar
  • 3/4 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp vanilla


In a medium mixing bowl, combine sugar, cream cheese and heavy cream with an electric mixer until well blended and creamy.  In a separate small bowl, combine spices.  Add canned pumpkin to the cream cheese mixture and blend in well, add vanilla and spices and blend until creamy, scraping sides to make sure that all is blended in.  Serve with vanilla wafers or graham crackers.

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Auntie_Dee in appetizers,Recipes With Photos,Thanksgiving am September 19 2010 » 0 comments

Apple Cranberry Jelly


  • 4 C cranberries, picked over & rinsed
  • 3 C apple juice, fresh
  • 1/3 C sugar


In a saucepan, combine cranberries, apple juice, and sugar, bring liquid to a slow boil, stirring occasionally, for about 1 hour.  Pour mixture into a sieve lined with a double thickness of rinsed and squeezed cheesecloth set over a bowl and let stand for 20 min.  Press down gently to extract remaining juice.  Discard solids.  In a saucepan boil until reduced to 3/4 cup. Pour into a small glass bowl and chilled, covered for 2 hours, or until set.  Excellent served in cored and baked apples.

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Auntie_Dee in Holiday am December 16 2009 » 0 comments

Easy Ham Idea

Looking for something different this holiday season that won’t take you all day to make?  Take a nice mini pit ham and place it cut side down in a roasting pan.  Pour a can of root beer in the pan and add an orange that has been sliced in half.  Sprinkle ham with ground cloves, if desired.  Bake ham in covered pan at 350 degrees until heated through.  The root beer and orange will add a delicious flavor to your ham.  Slice and enjoy!

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Auntie_Dee in Holiday am November 24 2009 » 0 comments

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