Edita Kaye's Favorite Holiday Time Cookbooks & Holiday Recipes
EDITA KAYE’S FAVORITE
HOLIDAY TIME COOKBOOKS &
Before the holiday season is over, I wanted to share some of my favorite and
classic holiday time cookbooks with you all.
I have also highlighted a few of my favorite recipes from these cookbooks.
1 cup sugar
1 cup butter or margarine, softened
1/2 cup milk
1 teaspoon vanilla
1 teaspoon peppermint extract
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon red food color
2 tablespoons finely crushed peppermint candies
2 tablespoons sugar
Candy Cane Cookies
Stir together 1 cup sugar, the butter, milk, vanilla, peppermint
extract and egg in large bowl.
Stir in flour, baking powder and salt.
Divide dough in half.
Stir food color into 1 half.
Cover and refrigerate at least 4 hours.
Heat oven to 375ºF.
Stir together peppermint candy and 2 tablespoon sugar; set aside.
For each candy cane, shape 1 rounded teaspoon dough from each
half into 4-inch rope by rolling back and forth on floured surface.
Place 1 red and white rope side by side; press together lightly and
twist. Place on ungreased cookie sheet; curve top of cookie down
to form handle of cane.
Bake 9 to 12 minutes or until set and very light brown. Immediately
sprinkle candy mixture over cookies. Remove from cookie sheet to
wire rack. Cool completely, about 30 minutes.
2 tablespoons canola oil
2 pounds (5 medium) peeled medium-starch
potatoes, such as Yukon gold
1 medium red onion, finely chopped (3/4 cup)
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 eggs, lightly beaten
applesauce and sour cream, for serving
Heat oven to 450° F.
Brush 2 baking sheets with 1 tablespoon of the oil
and set aside.
Using a box grater or a food processor fitted with a
shredding blade, coarsely grate the potatoes.
Place the grated potatoes in a large bowl with the
onion, flour, salt, pepper, eggs, and the remaining
tablespoon of oil.
Toss to mix well.
Drop by rounded tablespoonfuls onto baking sheets
and press lightly to make patties.
Bake 10 minutes or until golden brown on the
Turn the latkes with a metal spatula and rotate the
Bake another 5 minutes or until golden.
Transfer to a platter and serve with the applesauce
and sour cream.
red gel food color
1 1/4 cups vanilla frosting (from 16-oz. can)
12 (2 1/2-inch-square) graham crackers
1 cup (about 75) miniature marshmallows,
6 small red gumdrops, halved crosswise
24 red cinnamon decors
Line cookie sheet with waxed paper.
In small bowl, stir 1/4 teaspoon red food color
into 1/4 cup of the frosting; blend well.
In separate bowl, stir 1 small amount red food
color into remaining 1 cup frosting; blend well.
For each cookie, frost 1 inch of one corner of
cracker with dark red frosting for Santa's hat.
Place 1 marshmallow piece in corner for pom-
Frost remainder of cracker with pink frosting.
Place marshmallow pieces on pink frosting
around 2 sides for beard.
Add gumdrop for nose and cinnamon candies for
eyes. Place on waxed paper-lined cookie sheet.
2 1/3 cups all-purpose flour
1/2 cup shortening
1/3 cup sugar
1 cup molasses
3/4 cup hot water
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon salt
Butterscotch Sauce, if desired
Heat oven to 325ºF. Grease and flour bottom and
sides of square pan, 9x9x2 inches.
Beat all ingredients with electric mixer on low
speed 30 seconds, scraping bowl constantly.
Beat on medium speed 3 minutes, scraping bowl
occasionally. Pour into pan.
Bake 50 to 55 minutes or until toothpick inserted in
center comes out clean. Serve warm or cool.
Stir together first 5 ingredients in a heavy 3-quart
Bring to a boil over medium heat, stirring constantly.
Boil, stirring constantly, 7 to 8 minutes or until a candy
thermometer registers 234°.
Remove from heat, and vigorously stir in pecans.
Spoon pecan mixture onto wax paper, spreading in an
Let stand 20 minutes or until firm.
Break praline-coated pecans apart into pieces.
Store in an airtight container at room temperature up to 1
Freeze in an airtight container or zip-top plastic freezer
bag up to 1 month.
1 1/2 cups granulated sugar
3/4 cup firmly packed brown sugar
1/2 cup butter
1/2 cup milk
2 tablespoons corn syrup
5 cups toasted pecan halves