It’s been a busy week of baking at my grandma’s house in the 613. It is safe to say that I am on the way to becoming the Betty Crocker or Julia Child of my generation. Kidding, but a girl can wish.
Here’s a collection of my families favourite Christmas recipes straight from the Young recipe collection.
My personal favourite cookie recipe comes from the instruction booklet of the Wilton Cookie Pro. This is the best cooking tool of all time – all you have to do is shove the dough into the machine (not as easy as it sounds) and then it pumps out perfect cookies. A Christmas miracle!
1 ½ cups butter
1 cup granulated sugar
2 tbsp milk
1 tsp vanilla
½ tsp almond extract (we used lemon extract because of nut allergies in the family)
3 ½ cups all-purpose flour
1 tsp baking powder
Preheat oven to 375.
Thoroughly cream butter and sugar.
Add egg, milk, vanilla and almond extract; beat well.
Stir together flour and baking powder.
Gradually add to cream mixture, mixing to make a smooth dough. Do not chill.
Place dough in Cookie Pro and press cookies onto ungreased cookie sheet.
Bake 10-12 minutes or until lightly browned around edges.
Remove cookies from sheet; cool on rack.
This is from a fundraiser cookbook—recipe courtesy of Ann VandeVisch.
½ cup butter
1 cup flour
1/3 cup white sugar
Blend together and spread evenly in 8”x8” pan.
Bake at 350°F for 15 minutes.
1 cup brown sugar
2 tbsp flour
½ tsp vanilla
1 ½ cup raisins (I skipped the raisins for my own personal sanity)
Add other ingredients.
Spread topping over base and bake at 350°F for 25 minutes.
Cut when cold.
Recommendation: Cut around the outside when you take it out of the oven so it is easier to cut once it is cooled.
Courtesy of my grandmother—it was in her writing so I am hoping it has been passed down for generations!
1 cup butter
¾ cup sugar
2 ½ cup flour
Bake at 300°F for 20-25 minutes.
Courtesy of Holiday Recipes 2008 newsletter- submitted by Deborah Shaman of Ottawa
½ cup butter
¼ cup white sugar
4 tbsp cocoa
2 cups graham cracker crumbs
1 cup flaked coconut
½ cup chopped nuts (We skipped the nuts for allergy reasons)
Combine in a double boiler, stir and press into 8×8” pan and cool to make a base.
¼ cup butter
3 tbsp milk
2 tbsp vanilla pudding powder
2 cups sifted icing sugar
Mix until spreadable and layer over base.
Melt 4 semi sweet chocolate squares.
Cool and spread.
Enjoy the sweetness.