It is never too early to start planning for holiday meals and Christmas lunch or dinner. Plan simple traditional menus that will please your guests. I like to prepare early in the month of December and freeze my dishes ahead of time.
My grandmother’s Cold-Oven Pound Cake is easy and delicious—and it freezes well.
We all love Sweet Potato Casserole. It is time-consuming, so assemble and freeze all of it, even the topping. I like to freeze the potatoes in a flat gallon zip-lock bag. This makes it easy to transport if traveling.
Marinated Shrimp and Artichoke appetizer can be prepped a day ahead of serving. This colorful dish can be enjoyed as a heavy hors d’oeuvre or as a light holiday supper all season long.
Blessings to our readers this Christmas season! Remember to share recipes and traditions to make family memories!
- 3 sticks unsalted butter
- 3 cups sugar
- 5 eggs
- 1 cup milk
- 3 cups flour
- 1 /2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
In a large bowl, cream butter and sugar together. Add eggs, one at a time.
Add flour, baking powder, milk and extracts. Place batter in a large greased and sugared tube pan. (I prefer a Bundt pan)
Place in cold oven and bake for one and one-half hours at 325 degrees.
DO NOT OPEN oven door during baking. When done, place pan on cooling rack. Turn on to cake plate when cake has cooled.
- 3 cups mashed cooked sweet potatoes
- 1 /2 cup sugar
- 2 eggs, beaten
- 1 /2 cup milk
- 1 /2 cup melted butter
- 1 teaspoon vanilla
- dash of cinnamon and nutmeg
- 1 /3 cup butter, melted
- 1 cup brown sugar
- 1 /2 cup flour
- 1 cup chopped pecans
Place potatoes, sugar, eggs, milk, butter and spices in food processor.
Mix until smooth. Next place potato mixture in a 13 x 9 x 2 inch buttered baking dish.
Mix topping ingredients; sprinkle on top of potato mixture. Bake 350 degrees for 25 minutes.
Yield 10 to 12 servings.
- 1 /4 cup white balsamic vinegar
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped green onion
- 3 tablespoons olive oil
- 1 (0.75 oz.) envelope garlic and herb dressing mix
- 1 pound peeled and deveined, large cooked shrimp
- 1 (14 oz.) can artichoke hearts, drained and cut in half
- 1 (6 oz.) can large black olives, drained
- 1 cup halved grape tomatoes
- 1 (4 oz.) package feta cheese, cut into one-half inch cubes
- Small fresh basil leaves
Whisk together balsamic vinegar and next 4 ingredients in a bowl. Stir in shrimp and next 4 ingredients. Cover and chill 8 to 24 hours.
Stir in desired amount of basil just before serving. Serve with a slotted spoon.
Yield: 8 servings.