By CINDY COOPWOOD and CORDELIA CAPPS • Photography by RORY DOYLE
THE HOLIDAY SEASON IS A TIME FOR JOY, warmth, and togetherness, when nothing brings people closer than sharing delicious homemade treats. Christmas goodies, made only once a year, are often beloved family traditions passed down through generations. These recipes, filled with love and nostalgia, are the perfect gifts to share with family and friends or to keep on hand through the season for teacher or hostess gifts. We curated a great selection of holiday recipes this year and asked the Delta Magazine team to share with our readers some of their favorite family recipes to make and give!
APRICOT DATE HOLIDAY STACKS
A toss of white chocolate bark with simple ingredients is all this holiday treat requires. Perfect to take to holiday parties or to give to family and friends.
2 24-ounce packages of white chocolate
1 cup mini pretzel sticks
1 cup chopped dried apricots
1 cup chopped dates
1 cup chopped pecans
Melt white chocolate over slow heat or in 20 to 30-second intervals in the microwave. While warm, mix with remaining ingredients. Spoon into “stacks” onto wax paper and let cool completely.
May also be placed in refrigerator to harden.
~Wendy Miz e, Account Executive
OLD-FASHIONED PEANUT BRITTLE
Candy-making is not difficult—but timing and temperature are essential, so be sure to measure all ingredients beforehand to have them ready.
2 cups sugar
1 cup light corn syrup
½ cup water
2 cups salted roasted peanuts
2 tablespoons butter
1½ teaspoons soda
1½ teaspoons vanilla
Prepare a sheet pan with parchment paper.
Add sugar and water to a medium saucepan and stir well. Stir in corn syrup. Cook mixture over medium heat, stirring occasionally while remaining on medium, until it comes to a gentle boil.
Make sure candy thermometer is attached and submerged in the liquid but not touching the bottom of the pot. Cook, stirring occasionally, until temperature reaches 250 degrees. This is important!
Add the peanuts and stir the mixture constantly until the candy thermometer temperature reaches 300 degrees.
Remove mixture from heat and immediately stir in butter, baking soda, and vanilla. The mixture will foam and change texture.
Carefully pour the hot mixture onto the prepared pan and use a knife or spoon to quickly spread the mixture into an even layer. Be very careful throughout this process—hot candy can burn badly! Then, allow to cool completely and harden (at least 30 minutes) before breaking apart and eating.
Store peanut brittle in an airtight container.
~Cordelia Capps, Food Contributor
CRANBERRY PECAN GOAT CHEESE BALL
The tart-sweet flavor bursting from this elevated cheese ball will make it your new go-to to take to gatherings.
8 ounces cream cheese, room temperature
8 ounces goat cheese, softened
½ teaspoon Worcestershire sauce
1 cup dried cranberries chopped, divided
1 cup pecan chips, divided
¼ cup sliced green onions, divided
In a large bowl, mix the cream cheese and goat cheese, using a hand mixer if needed, until well combined. Add the Worcestershire sauce and half each of the cranberries, pecans, and green onions, setting aside the remainder of each. Mix until well combined.
Place a large piece of plastic wrap on a flat surface. Spoon the mixture into the center of the plastic wrap. Bring up the edges of the plastic wrap to cover the cheese and gently shape into a ball. Refrigerate for at least 3 hours.
Before serving, place the remaining cranberries, pecans, and green onions in a shallow bowl. Unwrap the cheese ball and gently roll it in the mixture to cover.
Serve with crackers and enjoy.
DELTA FUDGE
So good, super-easy, and made in the microwave! Microwave watts may vary; adjust cooking time accordingly.
1 stick butter
¼ cup cocoa
¼ cup evaporated milk
1 (1-pound) box confectioners’ sugar
½ cup chopped nuts
½ teaspoon pure vanilla extract
In a medium glass bowl, melt butter for 45 seconds. Add cocoa, evaporated milk, and confectioners’ sugar. Cover with wax paper and microwave for 2 minutes. Beat by hand until smooth. Add nuts and vanilla and gently combine. Pour into a buttered 8 x 8 pan. Chill and cut into squares.
~Originally published in the Delta Magazine Cookbook
PUMPKIN CINNAMON CAKE BALLS
Cake balls are easy to make, fun to assemble, and a perfect addition to any holiday party!
1 recipe of your favorite pumpkin bread
1 container cream cheese icing
½ teaspoon cinnamon
1 package white chocolate
½ teaspoon cinnamon
Crumble pumpkin bread or cake, mix with icing and cinnamon, and chill until slightly firm. Roll into balls and chill again.
In a large bowl, melt white chocolate in 20-second increments in microwave, and stir in additional ½ teaspoon cinnamon. Roll cake balls in chocolate and set on wax paper, allowing chocolate to harden. If desired, sprinkle with a few pinches of cinnamon sugar before chocolate hardens. Place in refrigerator to completely set.
Homemade Holiday Happies
NANA’S SPICED TEA
When she was growing up, Editor Cindy Coopwood’s mother, Mary Katherine Callahan, always kept spiced tea on hand throughout the holidays and made plenty to share with friends, packaged in mason jars and tied with a ribbon.
2 cups sugar
2 cups orange-flavored breakfast beverage crystals
⅔ cup presweetened lemonade mix
½ cup instant tea mix
1 tablespoon ground cinnamon
1 tablespoon ground cloves
Combine all ingredients. Package in an airtight container. Yield 4½ cups.
To serve, place 2 heaping tablespoons of mix in a cup or mug. Add ¾ cup boiling water; stir well and enjoy.
~Mary Katherine Callahan
HOT COCOA MIX
Loved by all ages, nothing is better than hot cocoa on a chilly morning or by the fire. Spoon this simple mixture into individual bags, tie with a ribbon, and share with friends during the holidays!
1 8-quart box powdered milk
1 pound box Nesquik chocolate powder
1 pound box powdered sugar
16-ounce jar Coffee-Mate creamer
Blend together in large container. Makes approximately 44 servings. Use ⅓ cup of mix in mug of hot water.
~Cristen Hemmins, Account Executive
HOT MOCHA SPICE MIX
This creamy blend has all the feels of hot chocolate but with a touch of spice. Plus, it’ll be a hit with the coffee lovers on your list. It’s a perfect homemade teacher gift or hostess happy!
1 cup creamer
1 cup hot cocoa mix
1 cup instant coffee
¾ cup sugar
½ teaspoon cinnamon
¼ teaspoon nutmeg
Blend all ingredients in a large container. Mix 3 to 4 tablespoons into cup or mug of hot water and enjoy.
Divide into smaller containers or bags to give as gifts.
~Cindy Coopwood, Editor
BROTHER’S HOMEMADE CINNAMON ROLLS
Cadey True began baking bread in earnest after losing her brother Cliff, finding it helped keep her hands busy during such a difficult time. The smell of fresh bread and cinnamon rolls still fills the True home most weekends.
6 cups bread flour
⅓ cup sugar
1 tablespoon salt
1½ tablespoons rapid-rise yeast
1½ cup warm water
1¼ cup of sourdough bread starter
½ cup avocado oil
4 tablespoons butter, melted
⅓ cup of brown sugar
3 to 4 tablespoons cinnamon, or to taste
Whisk the flour, sugar, salt, and yeast together and set aside. In a large bowl, combine warm water, bread starter and avocado oil. Add dry ingredients to wet ingredients, mixing well until a soft dough forms. Cover with plastic wrap and let rise for 8 hours.
Roll out dough on a floured surface into an approximate 14 x 8-inch rectangle. Brush the dough with melted butter, spread brown sugar over butter, and sprinkle cinnamon on top of brown sugar.
Roll up the dough, starting from the long side, making a log. Cut into 1 to 2-inch round rolls to make 10 to 12 cinnamon rolls. Place in a greased 9 x 13 baking dish and let rise for 3 to 6 hours.
Bake at 400 degrees for 15 minutes or until lightly brown on top.
Should make about 12 cinnamon rolls.
Icing
2 pounds of powdered sugar
1 tablespoon vanilla
1 8-ounce cream cheese, softened
1 to 1½ cups milk, depending on preferred consistency
Blend all ingredients together, adding more or less milk.
Frost cinnamon rolls with icing after baking. Enjoy!
~Cadey True, Account Executive
