by Laurie | Nov 20, 2009 | Christmas Recipes, Cookies
These are the most traditional cookie in our house. There has never been a Christmas in my lifetime where these have been missing. They are my personal favorite. I’ve included slightly different recipes for a pecan version and a walnut version. They’re very close in flavor so you can try both and pick your favorite. The walnut version is my grandmother’s recipe and it’s the one I grew up with but during a time when I didn’t have access to this recipe, I found the pecan version and so I am including it because it is also very good. (and fast and easy!)
Pecan Yule Logs
1 C. butter
4 T. powdered sugar (plus extra for rolling in)
1 t. vanilla
2 C. flour
1 C. pecans, chopped
Mix all ingredients together. Form into logs, balls or crescents. Bake at 350 degrees for 10-12 minutes. Just before cool, roll in additional powdered sugar. Can be placed close together on the cookie sheet since they don’t spread.
From the kitchen of: Laurie Neader
Walnut Yule Logs
1 C. butter
1 C. sifted confectioner’s sugar
2 t. vanilla
1 egg
2 C. sifted flour
1 C. chopped walnuts
1 1/2 C. rolled oats (Quick or Old-Fashioned are fine)
Heat oven to 325 degrees. Beat butter and sugar until creamy. Add vanilla and egg and beat until fluffy. Add flour; mix thoroughly. Stir in nutmeats and oats. Dough will be stiff. Shape into logs and place on ungreased cookie sheets. Bake about 20 minutes. Cool. Frost with a confectioner’s sugar frosting or roll in powdered sugar.
From the kitchen of: Ella Meyer
by Laurie | Nov 20, 2009 | Christmas Recipes, Norwegian/Scandanavian Foods
This recipe comes from a dear Norwegian friend who shared many of her recipe secrets with me when I was just learning to cook. It amazes me how great this cookie tastes when it’s made with so few ingredients.
1 C. butter
1 C. sugar
1 egg
1 1/2 t. vanilla
2 1/2 C. flour
Cream butter, beat in sugar and eggs. Stir in flour. Press into sandbukkle tins and bake at 350 degrees for 15 minutes. Cool, gently squeeze to remove from tins.
I often sprinkle colored sugar on the top to give them a little color.
From the kitchen of: Arlene Nelson
by Laurie | Nov 20, 2009 | Christmas Recipes
We always have these on Christmas morning. They’re a family favorite and the smells and flavor are perfect for the holidays.
1 C. flour
1 t. baking powder
1/2 t. salt
1/2 t. cinnamon
2 T. molasses
1 C. buttermilk (or 1/2 C. buttermilk and 1/2 C. egg nog)
1 T. sugar
1 t. ground ginger
1/2 t. baking soda
Dash of cloves
1 t. vegetable oil
1 egg lightly beaten
In a large bowl, combine all dry ingredients. In a small bowl, whisk molasses, oil, buttermilk and egg. Slowly pour liquid mixture into flour mixture and stir until smooth. Lightly grease a griddle. Over medium heat, drip 1 T. batter onto griddle. Cook until golden brown and flip to cook the other side.
Make a double batch if you have guests. We usually top them with butter and powdered sugar.
From the kitchen of: Laurie Neader
by Laurie | Nov 20, 2009 | Pies
1 unbaked pie crust (Use deep dish if buying store bought)
1 (16 oz.) can pumpkin or 2 C. fresh pumpkin
1 (14 oz.) can sweetened condensed milk
2 eggs
1 t. cinnamon
1/2 t. ginger
1/2 t. nutmeg
1/2 t. salt
Preheat oven to 425 degrees. In a large bowl, combine all ingredients except pie crust. Mix well. Pour into pie crust. Bake 15 minutes. Reduce oven temperature to 350 degrees and bake 35-40 minutes longer. Cool. Refrigerate leftovers.
From the kitchen of: Laurie Neader
by Laurie | Nov 20, 2009 | Vegetables
I’m not sure how old this recipe is. I’ve been making it for so long and I can’t remember where I originally found it but it’s a great recipe with simple ingredients and we always have it every Thanksgiving and Christmas at our house.
5 med. sweet potatoes
1/2 C. sugar
1/2 C. butter
2 eggs, beaten
1 t. vanilla
1/3 C. milk
Topping:
1/3 C. butter, melted
1 C. brown sugar
1/2 C. flour
1 C. pecans, chopped
Boil and mash sweet potatoes. Mix in sugar, butter, eggs, vanilla, and milk. Put into a 9×13 baking dish. Melt butter and mix in remaining topping ingredients. Sprinkle on top of sweet potato mixture. Bake at 350 degrees for 25-30 minutes.
*I often omit the 1/2 C. butter that’s mixed in with the sweet potatoes and I can’t tell a difference. I also have switched to a 3 qt. round casserole dish when I make it.
From the kitchen of: Laurie Neader
