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Families treasure their favorite holiday recipes

Last year’s employee committee collected recipes from residents, families and employees to put a fundraising recipe box together. We picked a few sweets to share that are perfect for the holidays!

Russian Tea Cakes

Submitted by Kay Orr

Kay has always used the tea cake recipe from her well-loved Betty Crocker cookbook to make this treat each Christmas. Her advice? “Make sure to chill the dough before rolling and baking. I got into a hurry one year and didn’t chill the dough. They looked the same, but one little squeeze and they turned into a giant puff of crumbs.”

Crunchy, sugared, nut-filled snowballs, the recipe says.

Mix together thoroughly….1 c. soft butter, ½ c. sifted confectioner’s sugar & 1 t. vanilla

Sift together and stir in….2 ¼ c. sifted GOLD MEDAL flour, ¼ t. salt

Mix in….3/4 c. finely chopped nuts

Chill dough. Roll into 1” balls. Place on ungreased baking sheet (cookies do not spread). Bake until set, but not brown. While still warm, roll in confectioner’s sugar. Cool. Roll in sugar again.

Temperature: 400 degrees

Time: Bake 10-12 min.

Amount: About 4 doz. 1 ½” cookies

Pumpkin Pie Cake

By Jean Krase

Jean got this recipe from a friend and said that a little icing drizzle can dress it up for the holidays.

Mix together…2 cans (15 oz) pumpkin, 2 c. sugar, 1 can evaporated milk, 4 eggs (beaten), ½ t. salt, 2 t. cinnamon, ¼ t. nutmeg, 1 t. ginger, 1 t. cloves.

Spread in greased 9x13 pan and sprinkle over…1 box yellow cake mix (dry), then chopped nuts of your choice.

Drizzle over….1 ½ sticks of melted butter.

Bake…at 425 degrees for 15 minutes, then reduce to 350 degrees for 40 minutes. Don’t let the crust get too brown – cover with foil if needed.

Peanut Butter Balls

By W.D. and Caroline Kirby

It was a tradition for W.D. and Caroline to work together in the kitchen each Christmas season, making peanut butter balls and many other cookies and treats.

Mix together…2 c. peanut butter, 3 c. rice cereal, ¼ lb. softened butter, 1 lb. powdered sugar. Refrigerate.

Melt…12 oz. bag of chocolate chips and ½ bar paraffin wax in a double boiler.

Roll….peanut butter mixture in 1” balls.

Dip….peanut butter balls into chocolate. Cool on wax paper. Refrigerate or freeze.

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