Leisure Features

Staff Holiday Recipes

The holidays would not be near as delightful if it weren’t for the food! Whether it’s Grandma’s famous pie or the same side dish you’ve been eating at family meals since you were a kid, what we eat has extra special meaning this time of year. So from our family to yours, those of us at T&S are happy to share some of our holiday favorites. Bon appetit!

sugar pie
from Colin Miller, photographer
I grew up with this pie made by my grandmother. It’s not low in calories, but it’s the best you will ever eat!

1 ½ c sugar
½ c flour
1 c whipping cream
¾ c half and half
Pinch of salt

Mix ingredients together and pour in pie crust. Dot with butter. Let sit 15 minutes. Bake at 425 for 20 minutes and then at 350 for 20 minutes.


olive dip
from Dr. Tim Jordan, Parent Trap columnist
This recipe has been handed down over the past 50-plus years from my mother, Barbara Cortopassi Jordan, who was a fabulous cook. The entire family uses it at most family gatherings, holidays, etc., and it’s always a hit with guests! So good and pretty easy with a small food processor.

1 can pitted green olives
1 can pitted black olives
½ t or more minced garlic
2 green onions, diced
⅓ c olive oil
2 T red wine vinegar
Shredded carrot for color if desired

Put all ingredients in a small food processor or chopper until in small bits. Don’t over process or it will become mushy. Refrigerate for several hours before serving at room temperature with small crackers or firm chips.


great grandma jones’ never fail sugar cookies
from Sheila Burkett, Tech Talk columnist
These were one of my favorite cookies during the holidays. My great grandmother always had sugar cookies at her house when we came to visit, as did my Grandma Austin (her daughter). Over the years, my mother and sisters would make these for the holidays.

3 c sifted flour
2 t baking powder
1 scant t baking soda
¼ t nutmeg
Pinch of salt
1 c shortening
2 eggs
1 c of sugar
4 T milk
1 t vanilla

Sift together the first five ingredients. Cut in the shortening until pea size. Beat eggs in separate bowl. Add sugar, vanilla and milk to the eggs, and mix. Add wet mixture to dry mixture. Roll out on a floured surface and cut into shapes. Bake at 400 until lightly browned (5-8 minutes). Cool and ice or sprinkle with colored sugar before baking.


miss ellie’s stuffing
from Joan Berkman, The Velvet Hammer columnist
This is my mom’s turkey bread stuffing that is out of this world.

1 package white mushrooms
1 bunch fresh parsley leaves
Several stalks of celery, chopped (without the leaves)
1 yellow onion, chopped
½ loaf white bread, torn into small pieces
1 can sliced water chestnuts
½ bag Pepperidge Farm Herb Stuffing Mix
½ stick butter (enough to grease the pan to cook the vegetables

Preheat oven to 350. Saute celery and onions until lightly brown, and then add mushrooms and water chestnuts. Mix stuffing with just enough hot water to make it dough-like, and then mix in all of the above and place in greased casserole dish. Cover with foil, and bake for about 45 minutes to 1 hour.


holiday stuffing
from Patty Hannum, Patty Unleashed columnist
This is in The Fitzgerald Family Cookbook, which I put together about five years ago.

1 to 2 lbs. heavy-crusted bread
½ c extra virgin olive oil
10 shallots, peeled and thinly sliced
3 cloves garlic, crushed
1 T dried herbs, your choice
⅔ c chicken broth
⅔ c extra virgin olive oil
⅓ c white wine
⅓ c red wine vinegar
½ c raisins
½ c walnuts, lightly toasted
Salt and pepper to taste

Preheat oven to 350. Tear bread into 1/2-inch cubes. Place bread on baking sheet and toss with ¼ c olive oil; bake for 20 minutes until browned. In skillet, heat ¼ c olive oil over medium heat. Add shallots, garlic and herbs. Cook until translucent, and then toss with bread. In small bowl, whisk together broth and 2/3 c olive oil, white wine and vinegar. Fold in bread mixture, raisins and walnuts. Season with salt and pepper. Note: You can prepare this a day ahead and reheat in the oven before serving.

Recommended