Favorite Holiday Recipes

I had been asked for years, to put together a holiday collection.  I wanted this collection to be special- not just another holiday recipe collection, and so I have very carefully chosen the recipes which are included in this collection.  These recipes are a combination of family heirlooms, original recipes, and favorites of my family and friends.  It is my holiday wish to you, that you and yours enjoy these recipes as much as we have.

3 cups Flour
2 Tbsp. Sugar
2 Tbsp. Baking Powder
4 ½ tsp. Cinnamon
1 1/4 tsp. Salt

In a large bowl, combine all ingredients. Place mixture into a quart sized jar. It is helpful to tap jar lightly on a padded surface (towel on counter) as you layer ingredients to make all ingredients fit neatly. To decorate, use scissors to cut a 9 inch-diameter circle from fabric of your choice. Center fabric circle over lid and secure with a rubber band. Tie on a raffia or ribbon bow to cover the rubber band. Store in a cool, dry place up to 6 months before using. Use the following recipe when you are ready to make pancakes, or copy it onto a recipe card and attach it to your decorated jar to give as a gift:

2 cups Distilled Water
4 envelopes Un-flavored Gelatin
50 drops Essential Oil - (for fragrance)
Food Coloring - as desired

Heat one cup water in medium sized saucepan. Add gelatin, stirring to dissolve. Remove from heat and add remaining 1 cup of liquid as well as food coloring, and stir until dissolved. Put drops of essential oil into jars then add gelatin mixture. Place in fridge for approximately 2 hours. Remove, cover with plastic wrap or lid if you have one, and store at room temperature. To release the scent simply remove the lid... and when you are
finished make sure you re-cover the jar so all the scent doesn't evaporate.

This recipe makes four gel jars/ approximately 4 oz each.

To decorate for gifts, tie ribbon or lace around the neck of the jar or add silk/dried flowers to the bow. It works very well to cut a circle of lace which can be reapplied after removing lid, by screwing the band on over the lace. This will allow the scent to be enjoyed as well as keeping the jar decorative while it is being used.

Note: Some folks in humid areas had trouble with their gel accumulating a thin layer of mold when stored for a long time. If you are in an area like this, or plan to store your jars for an extended period of time, you may want to store them in your refrigerator or a cool, dark place, such as a cellar.

10 cups Powdered Milk - instant
4 3/4 cups Powdered Sugar
1 3/4 cups Unsweetened Cocoa Powder
1 3/4 cups Non-Dairy Creamer

Mix all ingredients well in a large sized bowl and store in an airtight container in a cool, dry place.

To make Hot Cocoa, Mix 4 heaping teaspoons to each 8 ounce mug (about 6 - 7 ounces hot water).

Variations:
Use any of the flavored coffee creamers if you like them. Try French Vanilla or Mint for interesting flavors, or use 1 package of unsweetened raspberry Kool-Aid for every 3 cups of hot chocolate mix for chocolate-raspberry hot chocolate.

Note: This makes a great gift for Christmas! Place in a container and include instructions on how to make it. The dollar stores are a great place to look for containers when giving them with home made mixes inside.

1 Egg White
2 cups Powdered Sugar
2 Tbsp. Butter or Margarine
1/2 tsp. Mint Flavoring

Mix powdered sugar and butter using a pastry blender or butter knives. Add egg white and flavoring, as well as any food coloring desired. Mix well, adding extra powdered sugar if needed to make a soft dough. Roll into balls the size of large marbles and press with a fork to flatten and add ridges.

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Would you like more of our Favorite Holiday Recipes?  We have a great collection which includes:

Own your copy of 'Favorite Holiday Recipes' e-book for only 5.00!