Good Recipes: Home for the Holidays

Submitted by Monica D. Steele

“Growing up, my Aunt Doris was always the one who baked desserts. She taught me how to cook and gave many life lessons along the way. She passed in December of 2024, and it hasn’t been the same without her. Her recipes will live on through her family.”

Ingredients:

• 3 cups sugar
• 3 sticks butter
• 3 cups flour
• 5 eggs
• 1 ½ tsp lemon flavoring
• ¾ cup lemon-lime soda

Directions:

1. Preheat oven to 350°F. Generously grease and flour a tube pan.
2. In a large bowl, cream the butter and gradually add the sugar.
3. Add the eggs one at a time, beating well after each addition.
4. Alternately add the flour and the soda, mixing until just combined.
5. Stir in the lemon flavoring.
6. Pour the batter into the prepared pan.
7. Bake for about 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Submitted by Monica D. Steele

Ingredients for Cake:

• 3 cups sifted flour
• 2 cups sugar
• 1 ¼ tsp baking soda
• 1 ¼ tsp cocoa powder
• 1 ¼ cup buttermilk
• 1 ¾ cup vegetable oil
• 1 ½ tsp vinegar
• 3 eggs
• 1 ½ tsp vanilla extract

Ingredients for Frosting:

• 1 stick butter, softened
• 1 (8 oz) package cream cheese, softened
• 1 box (1 lb) confectioner’s sugar
• 1 tsp vanilla extract
• 1 cup chopped nuts (pecans or walnuts)

Directions for Cake:

1. Preheat oven to 350°F. Grease and flour two round layer cake pans.
2. In a large bowl, sift together the flour, sugar, baking soda and cocoa.
3. Add the buttermilk, oil, vinegar, eggs and vanilla. Mix thoroughly until smooth.
4. Divide the batter evenly between the prepared pans.
5. Bake for 25-30 minutes, or until a toothpick comes out clean. Let cool completely before frosting.

Directions for Frosting:

1. In a large bowl, beat the softened butter and cream cheese until well-creamed.
2. Gradually add the confectioner’s sugar and beat until creamy and smooth.
3. Stir in the vanilla and chopped nuts.
4. Spread between the cake layers and over the top and sides of the cooled cake.

Submitted by Terri T. Bell

“This is my sweet Grandmother’s signature cake. I have a treasured copy of the recipe in her handwriting. Her way of sugaring the cake pan makes even the crumbs delicious! That’s the real secret.”

Ingredients:

• 2 sticks real butter, room temperature
• 3 cups sugar
• 6 eggs
• 3 cups cake flour
• ½ pint (1 cup) heavy whipping cream
• 1 tsp real vanilla extract
• 1 tsp almond extract

Directions:

1. Do NOT preheat the oven. Prepare a bundt or tube pan by greasing it with butter and coating it with sugar instead of flour.
2. In a stand mixer, cream the butter and sugar until light and fluffy.
3. Beat in the eggs, one at a time.
4. Sift the cake flour and add it one cup at a time, mixing on low speed until just combined.
5. Add the whipping cream and flavorings and blend until smooth.
6. Pour the batter into the prepared pan and place it in a cold oven.
7. Set the oven to 315°F and bake for 1 hour.
8. Increase the oven temperature to 325°F and bake for 30 more minutes.
9. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Submitted by Sheila S. Dufau

Ingredients:

For the Custard:

• 3 large egg yolks
• ½ cup granulated sugar
• 2 tbsp cornstarch
• Pinch of Kosher salt
• 1 cup whole milk
• ¼ cup heavy cream
• 1 tbsp salted butter
• 1 tsp pure vanilla extract

For the Cake:

• Butter, for the pan
• 1 ¾ cups all-purpose flour
• 1 ¾ tsp baking powder
• ¾ tsp kosher salt
• ¾ cup whole milk
• 8 tbsp (1 stick) salted butter
• 3 large eggs
• 1 cup granulated sugar
• 1 tsp pure vanilla extract

For the Glaze:

• 8 oz semi-sweet chocolate chips
• 1 cup whipping cream
• 2 tbsp salted butter
• 1-2 tbsp corn syrup

Part 1: Make the Custard

1. In a medium saucepan, whisk together 3 large egg yolks and ½ cup granulated sugar until smooth.
2. Whisk in 2 tbsp cornstarch and a pinch of Kosher salt until fully incorporated.
3. Gradually whisk in 1 cup whole milk and ¼ cup heavy cream, pouring slowly to avoid lumps.
4. Place the saucepan over medium-low heat. Stir constantly with a wooden spoon until the mixture begins to thicken, about 6-8 minutes. Once thickened, whisk vigorously to smooth it out.
5. Continue cooking until it reaches a very low boil. Let it bubble gently for 2 minutes while stirring.
6. Stir in 1 tbsp salted butter.
7. Pour the custard through a fine-mesh sieve into a clean bowl.
8. Stir in 1 tsp pure vanilla extract. Place it in the fridge uncovered to cool. Once chilled, cover with plastic wrap and chill for at least 3 hours (or up to 24 hours).

Part 2: Make the Cake

1. Preheat oven to 325°F. Butter a 9-inch round cake pan, line the bottom with parchment paper, and butter the paper.
2. In a mixing bowl, whisk together 1 ¾ cups all-purpose flour, 1 ¾ tsp baking powder, and ¾ tsp kosher salt.
3. In a separate small saucepan or microwave-safe bowl, warm ¾ cup whole milk and 8 tbsp (1 stick) salted butter until the butter is melted. Keep warm.
4. In a stand mixer or with an electric mixer, beat 3 large eggs, 1 cup granulated sugar and 1 tsp pure vanilla extract on high speed until light and fluffy (about 5-7 minutes).
5. Gently fold the dry ingredients into the egg mixture, then fold in the warm milk and butter mixture until just combined.
6. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.

Part 3: Make the Glaze & Assemble

1. Place 8 oz semi-sweet chocolate chips into a medium bowl.
2. Heat 1 cup whipping cream in a small saucepan until just shy of boiling. Pour the hot cream over the chocolate and let it sit for a minute, then stir until smooth.
3. Stir in 2 tbsp salted butter and 1-2 tbsp corn syrup until fully incorporated.
4. To assemble, slice the cooled cake in half horizontally to create two layers. Place the bottom layer on a serving plate.
5. Spread the chilled custard evenly over the bottom layer.
6. Place the top layer of the cake over the custard.
7. Pour the warm chocolate glaze over the top of the cake, allowing it to drip down the sides. Chill until the glaze is set.

Submitted by Joan McGregor

“My mom got this recipe from a show when I was a child. It’s been the go-to dessert in my family my whole life!”

Ingredients:

• 1 lb cream cheese, softened
• 3 eggs
• ⅔ cup sugar
• ½ tsp almond extract
• 1 cup sour cream
• 3 tbsp sugar
• 1 tsp vanilla

Directions:

1. Preheat oven to 350°F.
2. In a large bowl, beat the cream cheese, eggs, ⅔ cup sugar and almond extract together very thoroughly, until smooth, thick, and lemon-colored.
3. Pour into a greased 9-inch pie plate. Bake for 25 minutes.
4. Remove from the oven and let cool for 20 minutes.
5. While it is cooling, beat the sour cream, remaining 3 tbsp sugar, and vanilla together.
6. Pour the sour cream mixture over the top of the cheesecake.
7. Return to the 350°F oven for 10 more minutes.
8. Cool completely, then refrigerate for several hours to firm up before serving.

Submitted by Jane M. Waldrop
“This is a recipe my great-great-grandmother passed down. It was the first thing I learned to cook, and one of very few things I can cook well. (That’s also something she passed down!)”

Ingredients:

• 1 small Irish (white) potato
• Approx. 2 lbs powdered sugar
• Peanut butter

Directions:

1. Wash, peel and boil the potato until a fork passes easily through the center.
2. Remove the potato from the water and place it in a glass bowl. Immediately begin mashing it until very smooth.
3. While the potato is still hot, begin incorporating powdered sugar, no more than ⅔ cup at a time, using a fork for best results.
4. Continue adding powdered sugar until the mixture reaches a thick, non-sticky dough consistency.
5. Turn the dough out onto a surface dusted with powdered sugar (wax or parchment paper works well). Roll out to about ½ inch thick.
6. Spread a thin layer of peanut butter across the entire surface of the dough.
7. Carefully roll the dough into a tight log.
8. Let the log set for several hours to harden. You can place it in the refrigerator or freezer to speed up the process.
9. Once firm, use a sharp knife to cut the log into slices. Enjoy wisely!

Submitted by Jennifer Jackson, Huntsville, Alabama
“One of our family fall favorites! The sweet and salty, crunchy and soft, are so savory.”

Ingredients:

• Small pretzel twists
• 1 bag of chocolate and caramel candies
• Toppings of your choice (candy, pecan halves, etc.)

Directions:

1. Preheat oven to 300°F. Line a baking sheet with foil.
2. Arrange the pretzels in a single layer on the baking sheet.
3. Unwrap the candies and place one on top of each pretzel.
4. Bake for 4 minutes, just long enough to soften the chocolate.
5. Remove from the oven and immediately press a topping (like candy pieces or pecan) onto each softened caramel candy.
6. Allow to cool completely until the chocolate is firm. Store in an airtight container.

Submitted by Tanya Larry
“My children expect this sweet dish every time they come home. A simple, delicious dessert for any time of the year!”

Ingredients:

• 1 can (8 ct) crescent rolls
• 2 apples or peaches
• 1 cup sugar
• 1 stick butter
• Cinnamon and nutmeg, for sprinkling
• 1 tsp vanilla extract (optional)
• 8 oz lemon-lime soda

Directions:

1. Preheat oven to 375°F.
2. Peel the apples or peaches and slice them into wedges.
3. Roll 2-3 slices of fruit inside each crescent roll triangle.
4. Place the wrapped dumplings in a baking dish.
5. In a microwave-safe dish, melt the butter with the sugar and vanilla extract. Pour this mixture over the crescent rolls.
6. Sprinkle cinnamon and nutmeg on top.
7. Pour the soda into the baking dish around the dumplings (not directly on top).
8. Bake covered for 40 minutes or until golden brown. Serve warm with a scoop of vanilla bean ice cream.

Submitted by Anita Carter“This recipe belonged to my stepmother. I am now 54, and my kids still ask me to make this for every Thanksgiving and Christmas.”

Ingredients:

• 2 packages (10 oz each) frozen chopped broccoli, cooked & drained
• 1 stick margarine or butter, divided
• ½ lb Velveeta cheese, diced
• 1 sleeve crackers, crushed

Directions:

1. Preheat oven to 350°F.
2. Melt ½ stick of margarine with the diced Velveeta cheese in a saucepan or microwave until smooth.
3. Mix the cheese sauce with the cooked and drained broccoli. Pour into a buttered casserole dish.
4. Melt the other ½ stick of margarine and toss it with the crushed crackers.
5. Sprinkle the cracker mixture evenly over the top of the broccoli.
6. Bake for 25 minutes or until bubbly and golden.

Submitted by Thomas L. Ford“This is my wife’s great-aunt’s recipe. We always double this for a 9×13 pan!”

Ingredients:

• 2 lbs yellow squash
• 2 tbsp sugar
• 1 tsp salt
• ¼ cup water
• ¼ cup butter
• 2 slices of bacon
• ¼ cup chopped onion
• 1 tbsp chopped green bell pepper
• ¾ cup cracker crumbs, plus more for topping
• 1 egg, beaten
• ½ tsp pepper

Directions:

1. Wash the squash and cut it into ½ inch rounds. Place in a pan with the sugar, salt and water. Cook until tender. Do not drain.
2. Fry the bacon until crisp, then crumble. Sauté the onion and bell pepper in the bacon drippings.
3. Mash the cooked squash in its liquid.
4. Add the butter, sautéed onion and peppers, crumbled bacon, cracker crumbs, and beaten egg to the squash. Mix well.
5. Pour into a casserole dish. Sprinkle with pepper and more cracker crumbs.
6. Bake at 350°F for 25-30 minutes, or until bubbly.

Submitted by Kim Jackson, Huntsville, Alabama“Everybody loves a good home-cooked breakfast, but not everyone has the time to make one. My simple breakfast casserole is easy to make, keeps great leftovers and is super customizable!”

Ingredients:

• 1 lb sausage, cooked and drained
• 6 eggs
• ½ cup milk
• 1 can (8 count) refrigerated biscuits (like Grands)
• 1-2 cups shredded cheddar cheese
• 1 packet of white peppered gravy, prepared according to package instructions
• Salt and pepper, to taste

Directions:

1. Preheat oven to 350°F. Spray a 9×13 inch baking dish.
2. Cut each biscuit into fourths and arrange them in the bottom of the dish.
3. Sprinkle the cooked sausage over the biscuits.
4. In a bowl, beat the eggs with salt, pepper and milk. Pour the egg mixture over the biscuits and sausage.
5. Top with shredded cheese.
6. Bake for 30-35 minutes, until golden and bubbly. Serve with prepared gravy.

Submitted by Brittany West, Knoxville, Tennessee“This is my Nana’s breakfast casserole. We make it every Christmas morning, the day after Thanksgiving, or anytime we rent a cabin in the Smokies. It’s tied to a lot of core memories.”

Ingredients:

• 1 lb sausage
• 1 can (8 count) crescent rolls
• 1 cup frozen hash browns, thawed
• 1 bag of shredded cheddar cheese
• 5 eggs
• ¼ cup milk
• Salt and pepper, to taste

Directions:

1. Preheat oven to 375°F.
2. Brown the sausage in a skillet; drain off the grease.
3. Line a 9×13-inch casserole dish with the crescent roll dough, pressing the seams together and pushing the dough up the sides of the dish.
4. Layer the sausage, thawed hash browns and then the shredded cheese over the dough.
5. In a bowl, whisk together the eggs, milk, salt and pepper.
6. Pour the egg mixture evenly over the top of the casserole.
7. Bake for 25 to 30 minutes or until the eggs are set and the top is golden brown.