Christmas Recipes from <i>LDS Living</i> Readers

by | Dec. 21, 2010


A while back, we asked you, “What’s one dish you always serve on Christmas?” Here are some of the responses, along with recipes.

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 
Combine the first five ingredients.  Whip the cream and sweeten to taste ( we like it really sweet).  Fold the cream into the mixture and enjoy! 

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
Put ingredients in your bread machine as directed, mix on dough cycle.  (Connie ~ I make the dough in my Bosch the same way I make any other dough.)

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
That’s it; you could probably do these in a mixer with a dough hook too.  I’ve never tried it.  I’ve also done a half batch and they still come out great.  Just don’t think how ‘healthy’ these are for you!  Hope you like them.

Sausage Fondue
  • 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
Place bread cubes in a well buttered 9x13 pan.  Top with cheese.  Brown the sausage and drain.  Place sausage on top of the cheese and bread.  Beat 4 eggs with 2¼ cups milk and the dry mustard. Pour over bread, cheese and sausage.  Refrigerate overnight.

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
Butterscotch Filling:
  • 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.

Butterscotch Filling:

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.  :))

Serves 10-12.

(Also from Barbara Lee Parsons . . .)

Pomme Anna
  • 4 medium-size waxy or boiling potatoes
  • 3 Rome apples
  • 1 large butternut squash
  • Melted unsalted butter, with
  • Salt and pepper
Preheat the oven to 350°F.

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  
Grate the cheese, add cream cheese and milk and beat.  Add grated onion, salt and pepper.  Mix well and shape into wreath.  Place the two large pimento pieces on top to form a red bow.  Cover entire wreath with chopped parsley.  Cover and refrigerate until one hour before serving.  Serve with holiday-shaped crackers. 

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?
Comments and feedback can be sent to feedback@ldsliving.com