Suzanne Price of Pocatello, Idaho, said:
We always have the "Single Woman's Salad". It originated with my mother who has since passed away from cancer but we kept it as a family tradition. My sister who was single at the time took up the responsibility of making sure we still had this family favorite for our Christmas dinners. Once she married, my niece who was single took up the responsibility.
Single Woman' Salad
- 1 can pineapple tidbits (drained)
- 1 small jar marashino cherries - cut in half
- 1 package miniature marshmallows
- 1 bunch red grapes
- 2 bananas - cut up
- 1 cup chopped walnuts
- 1 pint whipping cream
Connie Jewkes of Utah shared some of her Christmas breakfast recipes:
Here are two of the recipes that have become a tradition at our house for Christmas morning, Sausage Fondue and Cinnamon Rolls. I hope that you will enjoy these.
Jenn Tasker’s Cinnamon Rolls
- ½ cup warm water
- ¼ cup butter, melted (Always use real butter in this recipe)
- ½ (3.4) package instant vanilla pudding
- 1 cup warm milk
- 1 egg, room temperature
- 1 tablespoon white sugar
- ½ teaspoon salt
- 4 cups bread flour
- 1 package or 1 scant tablespoon dry yeast
When finished, turn dough out onto a lightly floured surface and roll into a 17x10 rectangle. Spread with ¼ c softened butter. In a small bowl, stir together 1 cup brown sugar, 4 tablespoons ground cinnamon (Connie ~ I only use about 2 ½ - 3 tbsp of cinnamon) and ¾ cup chopped pecans (optional).
Roll up beginning with the long side, slice into 16 one inch slices and place on a 10x15 inch greased pan. (You can also use 2 - 9x13 inch pans) Let rise in a warm place until doubled in size, about 45 minutes. Preheat oven to 350 degrees.
Bake for 15-20 minutes (they take a little less time in my oven, only about 12 minutes or so.) While rolls bake, make icing. Remove from oven and spread icing on while hot.
Beat together the following:
- 1 (3ounce) package cream cheese, softened
- ¼ cup butter, softened
- 1 ½ cups powdered sugar
- ½ teaspoon vanilla extract
- 1/8 teaspoon salt
- 8 slices bread, cubes without the crust
- 2 cups grated cheddar cheese
- 1½ lb link sausage, each cut into 5 pieces
- 2¼ cups milk
- 1 can cream of mushroom soup
- ½ cup milk
- 4 eggs
- ¼ tsp dry mustard
Next day: Dilute soup with ½ cup milk and pour over egg mixture. Bake at 300º F for 1½ hours or until set.
Barabara Lee Parsons in Huntsville, Alabama, said:
It's not the most beautiful cake you ever saw, but it is the one my family always looks for on the Christmas table. I learned to make it when I was a little girl. My Na Naw taught me in her tiny, rural Alabama kitchen.
How all six of her children, their husbands, and all of the grandchildren fit into that little house I do not know; I just remember making sure I got a piece of That Apple Cake. No fancy name for it. We just called it That Apple Cake.
That Apple Cake
- 1 ½ cups vegetable oil
- 2 cups granulated sugar
- 3 eggs
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons vanilla
- 3 freshly chopped peeled apples ( Rome are good)
- 1 cup chopped pecans
- 4 tablespoons butter (if unsalted, add 1 teaspoon salt with vanilla)
- 1/4 cup evaporated milk
- 1 cup light brown sugar
- 1 teaspoon vanilla extract
Combine oil and sugar with mixer until light and fluffy. Add slightly beaten eggs. Beat well.
Sift together salt, soda, and flour .Add flour mixture to oil. Batter will be thick.
Add vanilla, chopped apples and pecans. Mix well by hand.
Pour batter into a 9x13 inch greased baking pan (I use cooking spray), or two 9 in square pans.
Bake at 350º F for 40 min.
Split cake in half if you use the 9x13 pan.
Pour half of filling over bottom layer, then top with second layer. Pour filling over top. Filling will run down the sides, so keep spooning it back over top and sides. Icing will set when cool. Garnish with pecans. Cake may be served with a dollop of whipped cream.
Boil butter, brown sugar, and milk over medium heat for 5 min. Add vanilla. Pour over warm layers.
For a moister cake, make a double recipe of filling. Cake is best made one day in advance so filling can seep into the cake. (Better hide it though. :))
(Also from Barbara Lee Parsons . . .)
- 4 medium-size waxy or boiling potatoes
- 3 Rome apples
- 1 large butternut squash
- Melted unsalted butter, with
- Salt and pepper
Peel and slice the potatoes, apples, and squash as thinly as possible. Use a processor to get very thin slices. Do not put the slices in water, the starch on the potato slices makes the whole thing stick together.
Make ready a heavy oven-proof dish. A cast iron frying pan that you can put in the oven will do also. Brush the inside of the pan with butter. Put in a layer of potato slices, then brush with butter. Sprinkle on a bit of salt and pepper. Continue this, layer by layer, alternating apples and squash and potatoes, pressing down each layer of slices firmly with a spatula. To make it pretty, you may want to reserve some uniform slices to fan out into a nice design on top.
When you’re finished, brush again with butter and salt and pepper. If you are being really indulgent you can pour on any remaining melted butter you have.
Bake for at least 1 hour, until the top is golden brown and crispy. Serves 6 people as a side dish.
From Becky Newman in Ivins, Utah:
My ancestors were Danish, and this recipe has been in my family for a long time. It's decorative and delicious all at the same time!
Danish Cheese Ring
- 1 lb. haruarte (Danish Cheese)
- 1/2 c. milk
- 2 pieces large pimiento
- 1 tbsp. grated onion
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/2 c. chopped parsley
- Two 8 oz. pkg. cream cheese
Thank you to all our readers who shared their Christmas recipes.
For anyone who would like to share their thoughts, too, please leave a comment below. What’s one dish you always serve on Christmas?