Favorite Cabin Christmas Recipes

Crissy's friend, Kay Landry from LA
introduced this recipe to our family.
It is an annual treat!
Sweet Potato Souffle
2 C Mashed Sweet Potatoes
1/2 stick Butter
1/2 t Nutmeg
1/2 t Cinnamon
1 C Milk
2 Eggs
1 1/4 C Sugar

400 degrees 30 minutes or until set

Add topping and heat
Topping
3/4 C Crushed Corn Flakes
1/2 stick Butter
1/2 C Brown Sugar
1/2 C Nuts



This is an old favorite that I found in a Dear Abby column many years ago: 

Southern Pecan Pie

1 C White Corn Syrup

1 C Brown Sugar

1/3 C Melted Butter

3 Eggs

Dash Vanilla

Pinch Salt

1 C Pecans

Mix all ingredients well.  Pour into unbaked pie crust.

Bake at 350 - 45-50 minutes or until set.

Pie Crust (from the crisco package)

2 C Flour

1 t Salt

3/4 C Crisco

5 T Cold Water

Mix flour and salt.  Cut in crisco.  Add water 1 T at a time.

A Christmas morning must-have with hot chocolate or coffee:
Peppermint Pound Cake
Cream together:  
1 C Shortening
2 C Sugar
Add, 1 at a time, beating well after each addition:
4 Eggs
Stir in:
1 t Peppermint Extract
1/2 t Salt
Beginning and ending with flour, add alternately:
3 C Flour
3/4 C Buttermilk
Combine and add to mixture:
1 t Soda
1 T Vinegar
Fold in:
1/4 C Crushed Peppermint Candy
Tint1/3 of batter with:
1/2 t Red Food Coloring
Alternately spoon pink and plain batter into greased and floured bundt pan.  Cut through batter with knife to give streaked effect.  Bake 325 for 1 hour 10 minutes.  Cool 10 to 15 minutes.  Remove from pan.  Sprinkle top of cake with additional crushed peppermint candy.  Finish cooling on wire rack.

Yummy, pretty and CHOCOLATE:
Peppermint BonBon Cookies
8 oz Bittersweet or Unsweetened Chcolate, chopped
1/2 C Unsalted Butter
1 1/2 oz Unsweetened Chocolate, chopped
1/2 C finely crushed hard Peppermint candies
6 T Sugar
3 Eggs
1 t Vanilla
1 t Peppermint Extract
1 1/2 C Flour
3/4 t Baking Powder
1/4 t Salt
1/2 C semi-sweet chocolate chips
Additional crushed hard Peppermint candy.
1/2 C Powdered Sugar
2 1/2 t Milk
1/2 C Semisweet Chocolate Morsels

Combine first 3 ingredients in a large saucepan. Cook over low heat until chocolate melts and mixture is smooth, stirring occasionally.  Remove from heat and stir in 1/2 C crushed peppermint and 6 T sugar.  Let cool 30  minutes.
Add eggs one at a time, stirring well.  Stir in extracts.
Combine flour, baking powder and salt: add to chocolate mixture, stirring until combined.  Stir in chocolate morsels.  Cover and chill dough 2 hours or until firm enough to shape.
Shape into 1 1/2" balls, place on parchment lined baking sheets.  Bake at 325 for 12 to 13 minutes or until cookies are puffed and cracked on top.  Sprinkle crushed peppermints onto cookies, press lightly into cookies.  Cool 5 minutes.  Transfer to rack to cool completely.  Whisk together powdered sugar and milk, drizzle over cookies.  Drizzle melted chocolate.  Sprinkle again with crushed peppermint.