holiday family treats

familyholidayholidayholidayTreaTs

D e s i g n e D b y K r i s t e n r u t h e r f o r D

WelCome To my family’s HoliDay TraDiTion

we are all about family and celebrating the holidays together one way

or another, even if it's not on christmas day. This book contains some of

our favorite recipes that we make at our annual family baking day. each

year we get together one day in December and the families make several

batches of their favorite holiday treats. at the end, we each take home

some of every kind. The highlight of the day is when grammy mixes up her

famous popcorn balls. The men have to sacrifi ce their hands to the heat of

the syrup to form the balls. The women get to laugh and take pictures.

a

r b g

aoa n D e r s o n

r u t h e r f o r D g r a m m yb e r t a

b r a D l e y

o r c h a r D a D a m s

4 8 14

18 26 30

CONTENTS

4 | F a m i l y N a m e

Andersont i f f a n y, e r i K & s v e n

A n d e r s o n s | 5

1 Cream butter and sugar.

2 Add egg, milk and vanilla

3 Stir in flour with baking powder and salt; blend into creamed mixture

4 Divide in half. Cover and chill for 1 hour

5 On a lightly floured surface, roll each half to desired thickness. Thinner cookies will be crisper than thicker ones

6 Cut into desired shape with cookie cutters

7 Place on ungreased cookie sheet

8 Bake. Cool on a wire rack.Makes 4 –4 1/2 dozen thin cookies or 3 dozen thick cookies

Sugar CookiesSugar CookiesSugar Cookies½ cup butter or

margarine, softened

1 cup sugar

1 egg

¼ cup milk

½ tsp vanilla

1 tsp baking powder

½ tsp salt

2¼ cup all purpose flour

½ tsp orange zest, optional

timethin 7-8 minuTes

thicK 10-12 minuTes

temperature 375º

6 | A n d e r s o n s

1 cup butter or margarine, softened

1 cup sugar

1 egg

1 tsp vanilla or ½ tsp almond extract

21∕3 cup all purpose flour

½ tsp baking powder

¼ tsp salt

Note Recipe is to be used for a cookie press

temperature: 400°

time: 7-8 minuTes

SpritzSpritzSpritz1 Cream butter and sugar

2 Blend in egg and flavoring

3 Combine dry ingredients in a separate bowl

4 Then stir dry ingredients into creamed mixture. Mix well

5 Do not chill the dough. Pack dough, half at a time, in a cookie press

6 Press into desired shapes on an ungreased cookie sheet. If desired, sprinkle with sprinkles before baking

7 Bake. Then cool on a wire rack

Makes about 6 dozen

A n d e r s o n s | 7

8 | F a m i l y N a m e

Orchardc a i t l i n & b r a n D o n

O r c h a r d s | 9

1 cup unsalted butter, softened

1 cup white sugar

1 cup light brown sugar

2 large eggs

1 tsp vanilla extract

1 cup canned pumpkin

3 cups all-purpose flour

2 tsp baking soda

½ tsp salt

1 tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground nutmeg

¼ tsp ground cloves

2 cups milk chocolate chips, not semisweet

1 Spray cookie sheets with nonstick spray or line them with parchment paper.

2 Using a mixer, beat the butter until smooth.

3 Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy.

4 Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree.

5 In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.

6 Slowly beat the flour mixture into the batter in thirds. Stir in the chips.

7 Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake.

8 Remove the cookies from oven. Let them rest for 2 minutes and cool them on wire racks.

time 15 Minutes

temperature 350º

PumpkinPumpkinPumpkin Chocolate chip cookies

Makes 60 cookies

1 (16.5 ounce) tube refrigerated of sugar cookie

dough

¼ cup all-purpose flour plus extra for dusting

2 cups semisweet chocolate chips, divided

¼ cup heavy cream

1 tsp pure peppermint extract

1 tsp vegetable oil

1 Line two baking sheets with parchment paper.

2 In a medium bowl, knead together the cookie dough and ¼ cup flour until smooth.

3 Lightly flour a work surface. Roll out the dough to ¼-inch thick. Using a 2 ½-inch cookie cutter, cut out circles from the dough. Knead together any scraps of dough and roll out again. Continue to cut out pastry circles until there are 24 pieces in total.

4 Place the dough circles on the prepared baking sheets and bake until the cookies are slightly golden around the edges.

5 Cool for 10 minutes and transfer to a wire rack to cool completely. Reserve 1 parchment paper-lined baking sheet

6 Combine 1 cup of chocolate chips and the cream in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth

7 Whisk in the peppermint extract and refrigerate the mixture for 1 hour

8 Using a ½-ounce cookie scoop or a tablespoon measure, place the chocolate mixture in the center of the flat side of 12 of the cookies

Peppermint-ChocolatePeppermint-ChocolatePeppermint-ChocolateS a n d w i c h C o o k i e s

1 0 | O r c h a r d s

9 Place the remaining cookies on top and gently squeeze to distribute the filling evenly. Place on a baking sheet and freeze until the filling has set, about 25 minutes.

10 Combine the remaining chocolate chips and the vegetable oil in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Dip the top of each cookie in the melted chocolate and return to the baking sheet

11 Sprinkle the tops with crushed candy canes or peppermint candies. Refrigerate until firm, about 1 hour

DeCoratiNg SuggeStioN: Crushed candy canes or peppermint candies; white, red and green sprinkles; or red and green decorating sugar SpeCial equipmeNt: 2 ½-inch round cookie cutter, and a ½-ounce cookie scoop

temperature 350º

time 10 minuTes

O r c h a r d s | 1 1

CookiesPB & JPB & JPB & J

1 2 | O r c h a r d s

1 Lightly grease a cookie sheet with butter.

2 Combine in a medium mixing bowl 1 cup smooth peanut butter, brown sugar, baking soda, and egg.

3 Roll into 12 balls and evenly space on the cookie sheet.

4 Slightly press cookies down and make a small indentation with index finger.

5 Place 1 teaspoon jam in the indentation.

6 Bake. Let cool on the pan for 5 minutes. Transfer to a wire baking rack to cool completely.

Makes 12 cookies

1 cup smooth peanut butter

½ cup light brown sugar

1 tsp baking soda

1 large egg

¼ cup raspberry jam

time 15 Minutes

temperature 325º

O r c h a r d s | 1 3

1 4 | F a m i l y N a m e

ADAMSK e n D a l l , J a K e & c a l l i e

A d a m s | 1 5

1 In 3 quart microwaveable bowl, combine the sugar, butter and evaporated milk.

2 Cook on high power for 2 to 5 minutes, stirring occasionally until the mixture comes to a rapid boil. Allow the mixture to boil undisturbed for 20 to 30 seconds.

3 Remove from heat and stir in the instant pudding and oatmeal.

4 Spoon onto waxed paper lined cookie sheets. Allow to sit at least 15 minutes or until firm.

2 cups white sugar

¾ cup butter

½ (12 ounce) can evaporated milk

1 (3.4 ounce) package instant butterscotch

pudding mix

3½ cups quick oats

temperature HigH Power

time 2-5 minuTes

Note recipe is written for microwave use. You can adapt it for the stove by melting ingredients in a sauce pan over medium heat

OatmealOatmealOatmealpudding No-Bake Cookies

1 6 | A d a m s

1½ cups chocolate syrup

1 cup all-purpose flour

1 cup white sugar

½ cup butter

4 eggs


½ tsp salt

2 cups confectioners’ sugar

½ cup butter

¼ cup amaretto liqueur

3 drops almond extract

1 cup chocolate chips

2 tbls butter

1 Mix chocolate syrup, flour, white sugar, ½ cup butter, eggs, vanilla extract, and salt together in a bowl until smooth and spread into prepared baking pan.

2 Bake in a greased 13 x 9 pan the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 30 to 45 minutes.

3 Allow to cool completely.

4 Beat confectioners’ sugar, ½ cup butter, amaretto liqueur, and almond extract in a bowl until smooth; spread over cooled brownies.

5 Stir chocolate chips and 2 tablespoons butter together in a saucepan over low heat until melted and smooth, 1 to 2 minutes.

6 Let cool slightly and drizzle over frosted brownies.

temperature 350º

time 30-45 minuTes

Amaretto BrowniesAmarettoAmaretto

Makes 24 servings

A d a m s | 1 7


Rutherford D a r t , m a n D y & s t e p h e n

R u t h e r f o r d s | 1 9

1 Put cereal in a large clean zip lock bag. In a microwave safe bowl, blend chocolate chips, peanut butter and margarine.

2 Microwave on high for 1-2 minutes.

3 Stir well until smooth. Then stir in vanilla.

4 Pour over the cereal in the zip lock bag

5 Toss gently until all pieces are covered. Then add powered sugar and toss until all pieces are covered to your liking. Let cool

9 cups of Chex cereal

1 cup chocolate chips

½ cup peanut butter

¼ cup of margarine

1 tsp vanilla

1½ cups powdered sugar

temperature HigH Power

time 1-2 minuTes

Chocolate Chex MixChocolate Chex MixChocolate Chex Mix

2 0 | R u t h e r f o r d s

rutHerForD m a r K , K a r e n , K r i s t e n & e m m a


1½ cups all-purpose flour

¾ cup packed brown sugar

¼ tsp salt

½ cup plus 2 tbls cold butter or margarine

1 can (11½ oz.) mixed nuts

1 cup butterscotch chips

½ cup light corn syrup

1 In a bowl, combine flour, sugar and salt.

2 Cut in ½ cup of butter until mixture resembles course crumbles

3 Press into a greased 13 x 9 baking pan and bake.

4 After taking the crust out of the oven, sprinkle with nuts

5 In a saucepan, melt butterscotch chips over low heat. Add corn syrup and remaining butter and mix well.

6 Pour Butterscotch mixture over the nuts and bake for another 10 minutes.

temperature 350º

time 10 minuTes

note this recipe can also be made using chocolate chips rather than butterscotch.

Makes about 3½ dozen

mixed nut barsNut barsNut bars


Monster cookiesmonster cookiesmonster cookies2 cups creamy peanut

butter

2⁄3 cup butter, softened

11∕3 cups sugar

11∕3 cups packed brown sugar

4 eggs

2½ tsp baking soda


1 tsp light corn syrup

6 cups old-fashioned oats

1 cup semisweet chocolate chips

1 cup dark chocolate M&M's

1 In a large bowl, cream the peanut butter, butter, sugar and brown sugar until light and fluffy.

2 Beat in the eggs, baking soda, vanilla and corn syrup.

3 Add oats and mix well.

4 Stir in chocolate chips and M&M's.

5 Cover and refrigerate for 1 hour.

6 Drop by ¼ cupfuls 3 inches apart onto ungreased baking sheet.

7 Bake until edges are lightly browned.

8 Cool for 5 minutes before removing from pans to wire racks to cool completely.

temperature 350°

time 14-18 minuTes


mini pretzels

almond bark (chocolate or vanilla)

1 Break almond bark into chunks and melt them in a double boiler until completely melted

2 Dip pretzels into melted chocolate and put on parchment paper to cool

Note get creative with these. You can decorate them with all sorts of sprinkles, crushed candy cane or other candies. You also don't have to limit yourself to the mini pretzels. You can use larger ones or even the pretzel rods.

Dipped pretzelsPretzelsPretzels


FudgeFudgeFudge1½ cups sugar

2⁄3 cup (5 fl. oz. can evaporated milk

2 tbls butter

¼ tsp salt

2 cups miniature marshmallows

1 ½ cups semi-sweet chocolate chips


1 Line an 8-inch square baking pan with foil.

2 Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly.

3 Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

4 Stir in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted.

5 Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil.

Makes 48 pieces

Note You can create all sorts of flavors with this recipe just by changing the flavor of chips you are using, for example peanut butter or butterscotch. You can also add in nuts, like almonds or walnuts.


Bradley r u s s , c i n D y, a n D c o u r t n e y

B r a d l e y | 2 7

Peppermintpeppermintpepperminttemperature 375°

time 9-12 minuTes

Makes 4½ dozen cookies

candy canes

1 cup sugar

1 cup margarine or butter, softened

½ cup milk

1 tsp vanilla

1 tsp peppermint extract

1 egg

3½ cups all-purpose flour

1 tsp baking powder

¼ tsp salt

½ tsp red food color

1 Mix sugar, margarine, milk, vanilla, peppermint and egg.

2 Stir in flour, baking powder and salt.

3 Divide dough in half and color one half with the red food color.

4 Put in separate bowls, cover and refrigerate at least 4 hours.

5 For each candy cane, shape 1 tsp dough from each half into 4-inch rope by rolling back and forth on floured surface.

6 Place 1 red rope and 1 white rope side by side. Press them together lightly and twist

7 Place on ungreased cookie sheet and curve the top of the cookie to form the handle of the cane

8 Bake

2⁄3 cup butter or margarine, softened

2⁄3 cup brown sugar

2 large eggs

1½ cup old fashioned oats

1½ cup all-purpose flour

1 tbls baking soda

½ tsp salt

1¼ cup craisins

2⁄3 cup butterscotch or white chocolate chips

1 Beat margarine and sugar until light and fluffy

2 Combine flour, baking soda and salt in a separate bowl.

3 Add to butter mixture in several additions, mixing well after each addition.

4 Stir in craisins (dried cranberries) and chips.

5 Drop by rounded tablespoon onto ungreased cookie sheet and bake.

temperature 375º

time 10-12 minuTes

Note You can use any type of chips and dried fruit in this recipe

Oatmeal craisinOatmeal craisinOatmeal craisin

2 8 | B r a d l e y

chip cookies

B r a d l e y | 2 9


Grammy Berta t h e g l u e t h a t h o l D s u s a l l t o g e t h e r

G r a m m y B e r t a | 3 1

5 quarts popped corn

2 cups sugar

1½ cups water

½ tsp salt

½ cup light corn syrup

1 tsp vinegar

1 tsp vanilla

1 Pop corn in an air popper

2 Keep popcorn hot and crisp in a slow oven

3 Butter sides of saucepan

4 In it, combine remaining ingredients except vanilla

5 Cook to hard-ball stage (250°).

6 Add vanilla

7 Pour slowly over hot popped corn, stirring just to mix thoroughly.

8 Butter hands and shape popcorn into balls

temperature oven 300°

temperature syruP 250°

Makes 15 to 20 balls

POPcornPOPcornPOPcornold time balls

Pumpkin rollPumpkin rollPumpkin roll

3 2 | G r a m m y B e r t a

2 tsp powdered sugar

3 eggs

1 cup granulated sugar

¾ cup all-purpose flour

1 tsp baking powder

½ tsp salt

2⁄3 cup canned pumpkin

2 tsp ground cinnamon

1 tsp ground ginger

1 tsp ground nutmeg

1 tsp vanilla

1 tsp fresh lemon juice

1 cup powdered sugar

1 8 oz package low-fat cream cheese

1 tsp vanilla

1 Spray a jelly roll pan with nonstick cooking spray and sprinkle lightly with flour. Lay a clean dish towel on the counter top and dust with 1 teaspoon of powdered sugar.

To make the cake:

2 Beat well the eggs, sugar, flour, baking powder, salt, pumpkin, spices, vanilla and lemon juice.

3 Pour into pan an bake. Let cool 5 minutes, then invert onto the dish towel. Sprinkle the cake with 1 teaspoon powdered sugar, then roll up cake and towel together, jelly roll style. Let cool.

To make the icing:

4 Cream the powdered sugar, cream cheese and vanilla in a large bowl

5 Unroll the cake, spread the icing on top, then re-roll the cake without the towel.

6 Refrigerate until chilled. Sprinkle with the remaining powdered sugar.

Makes 24 servings

temperature 325°

time 15 minuTes

Lemon barslemon barslemon bars


Crust

1 cup flour

½ cup butter

¼ cup powdered sugar

Filling

2 eggs

1 cup sugar

dash of salt

2½ tbls lemon juice

1 Mix flour and powdered sugar and cut in butter until it resembles fine crumbles

2 Press into a 9 x 13 pan and bake for 20 minutes

3 Mix together eggs, sugar and salt

4 Blend in lemon juice just before pouring over the crust.

5 Bake for 20-25 minutes

6 Dust with powdered sugar after baking

temperature 350°

time crusT 20 minuTes

filling 20-25 minuTes

Makes 12 bars


1 cup of water

½ cup shortening or margarine

1 cup flour

3 eggs

For Cream Puffs:

whipped cream

powdered sugar

For Eclairs:

Chocolate chips

Vanilla pudding (cook not instant)

1 Bring water to a boil

2 Add the shortening and return to a rolling boil

3 Remove from heat and let it cool slightly

4 Add eggs, 1 at a time and beat until smooth after each egg is added

5 Spoon heaping tablespoons of dough onto cookie sheet and bake at 450° for 10 minutes.

6 Then reduce the heat to 400° and continue to bake for 20 to 25 minutes.

7 For Cream Puffs: fill the center with whipped cream and dust with powdered sugar

8 For Eclairs: fill with the cooked pudding and top with melted chocolate chips

temperature 450° time 10 minuTes

temperature 400° time 20-25 minuTes

Note You may need to use more than 3 eggs

Cream puffsCreamCream Chocolate

eclairsChocolateChocolateor


Almond RocaAlmond RocaAlmond Roca1 pound butter

2 cups sugar

1 cup slivered almonds

1 tsp vanilla

8 oz chocolate bar

1 cup crushed almond

1 In a saucepan, boil butter and sugar to 265° (check with candy thermometer). Stir constantly

2 Add slivered almonds and continue to boil until it reaches 300°

3 Turn off heat and add vanilla

4 Pour into shallow baking pan

5 Break up the chocolate bar, put on hot mixture and let melt.

6 While melting, sprinkle with crushed almonds

temperature 265° To 300°

creDits

3 8 | C r e d i t s

Sugar Cookies Recipe from Better Homes and Gardens Homemade Cookies Cook Book 1975 edition Photo from 123RF Stock Photo by Helen Buxton

Spritz Recipe from Better Homes and Gardens Homemade Cookies Cook Book 1975 edition Photo from 123RF Stock Photo by Olga Kriger Photo from 123RF Stock Photo by Carb28

Pumpkin Chocolate Chip Cookies Recipe from Foodnetwork.com

Peppermint Chocolate Sandwich Cookies Recipe from Foodnetwork.com Photo from 123RF Stock Photo by Belchonock

PB&J Cookies Recipe from Foodnetwork.com Photo from 123RF Stock Photo

Pudding No-Bake Oatmeal Cookies Recipe from allrecipes.com

Amaretto Brownies Recipe from allrecipes.com Photo from 123RF Stock Photo by Margouillat

Chex Mix Recipe from Bettycrocker.com/recipes/chex-muddy-buddies

Mixed Nut Bars Recipe from The Country Cooking Recipe Collection: Prize-Winning Brownies and Bars

Monster Cookie Recipe from Country Woman Magazine AUG|SEP 2012 Photo by 123RF Stock Photo by Tobi

Dipped Pretzels Recipe from Karen Rutherford Photo from 123RF Stock Photo by Stephanie Frey

Fudge Recipe from momswhothink.com Photo from 123RF Stock Photo by Karen Hoar

Peppermint Candy Canes Recipe from Betty Crocker's Cookbook 1986

Oatmeal Craisin Chip Cookies Recipe from Cindy Rutherford Photo from 123RF Stock Photo by Elizaveta Sokolovs-kaya

Old-Time Popcorn Balls Recipe from Better Homes and Gardens New Cook Book, Revised Addition, Third Printing

Pumpkin Roll Recipe from Roberta Rutherford Photo from 123RF Stock Photo by Stephanie Frey

Lemon Bars Recipe by Roberta Rutherford Photo from 123RF Stock Photo by Dream Big Photos

Cream Puffs or Chocolate Eclairs Recipe by Roberta Rutherford

Almond Roca Recipe by Roberta Rutherford

holiday family treats

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