Holiday recipes

One of the busiest and fun times of the year is on its way, so during these pre-holiday weeks – and through the holidays – we’re going to try to feature recipes  that I hope you will you enjoy using and that will be helpful on these busy days.  If you have any you would like to share with our readers, send them in to the column or to the special Christmas recipe section that will be published Dec. 2 (recipes for the special section need to be in by Nov. 16).



3 lbs. fresh yams, peeled and cubed


1/4 c. maple syrup

2 Tbsp. marg. or butter

1/4 tsp. salt

1/2 tsp. ground cinnamon

Fresh parsley for garnish

Cook yams in water in large saucepan until tender. Drain. Mash until no lumps remain. Add syrup, butter, salt and cinnamon. Stir. Garnish with parsley if desired. Makes 1 1/4 cups.



2 c. chopped onion

3 1/2 c. diced potatoes

1 c. sliced carrots

1 c. chopped celery

1 c. diced fresh mushrooms

6 c. water

1 Tbsp. beef bouillon powder

1 tsp. salt

1 tsp. chicken bouillon powder

1/4 tsp. pepper

1/3 c. butter or margarine

1/3 c. all-purpose flour

1 1/2 c. grated medium Cheddar  cheese (or your favorite)

Combine onion, potatoes, carrots, celery, mushrooms, water and bouillon powders in large pot or Dutch oven. Bring to a boil. Reduce heat. Cover. Simmer for about 35 minutes until vegetables are tender. Melt margarine in small saucepan. Mix in flour, salt and pepper until smooth. Heat and stir until golden. Stir into vegetable mixture until boiling and thickened. Sprinkle individual servings with cheese. Makes 10 cups.



2 large eggs

1/2 c. water

1/4 c. cooking oil

1 (2-layer size) white cake mix

1 (19 oz.) can cherry pie filling


1 (4 oz.) pkg. cream cheese

1 tsp. vanilla

2 Tbsp. margarine or butte, softened

2 1/2 c. confectioners’ sugar

1 Tbsp. milk

Beat eggs, water and oil together in medium bowl until frothy. Add cake mix. Beat on low until moistened. Spread in greased 9-inch x 13-inch baking pan. Spoon pie filling in dabs here and there over batter. Swirl with knife or spoon to create marbel effect. Bake in 350° oven for about 45 minutes until wooden pick inserted in center comes out clean. Cool. For icing beat all ingredients together well in small bowl, adding more milk or sugar if necessary, until proper spreading consistency. Drizzle icing over top or ice cake. Cut into 24 pieces.



GLAZE:  3 Tbsp. orange juice

1 – 2 Tbsp. confectioners’ sugar


1/4 c. butter or margarine, softened

1 large egg

2/3 c. granulated sugar

2 Tbsp. orange juice

2 tsp. finely grated orange rind

1/4 tsp. salt

1 c. all-purpose flour

1/2 tsp. baking soda

1/2 c. medium coconut

Edible gold glitter or colored fine sugar, garnish

For glaze stir first amount of orange juice and icing sugar together in small bowl until barely pourable consistency. Set aside. Cream margarine and sugar together in large bowl. Beat in egg, second amount of orange juice and rind. Slowly mix in flour, baking soda, salt and coconut. Drop by rounded teaspoonfuls 2-inch apart on greased cookie sheet. Bake in 350° oven for about 10 minutes until edges turn golden. Let stand for 1 minute before removing to wire racks to cool. Brush with glaze. Sprinkle with glitter. Makes two dozen.



2 c. all-purpose flour

2 tsp. baking powder

1/4 tsp. salt

6 Tbsp. butter, softened

3/4 c. sugar

2 eggs

1 Tbsp. grated lemon zest

2 Tbsp. lemon juice

2 Tbsp. fresh thyme, finely minced

2/3 c. half-and-half

Sift together flour, baking powder and salt in medium bowl. In large bowl cream butter. Gradually add sugar; beat until fluffy. Add eggs one at a time, beating well after each addition. Mix in lemon zest, juice and thyme. Alternately add dry ingredients and half-and-half to butter mixture, mixing just until batter is blended. Pour batter into 8-inch loaf pan and bake for 55-60 minutes in preheated 350° oven, until pick inserted into center comes out clean. Let stand in pan for five minutes, then turn out onto wire rack. A glaze of two tablespoons fresh lemon juice and 1/2 cup powdered sugar may be poured slowly over warm loaf. Let cool completely.

In the MAKE-AHEAD SWEET/SOUR MEATBALLS recipe in the 10-21-12 column, it should read “1 (28 oz.) can tomato sauce instead of juice.”