Holiday Cooking

Holiday Cooking

I am going to write a cookbook of Family Holiday Favorites, and maybe include a story of where and why they came to be. I wanted to start awhile ago, but family medical needs were more important.

This cook book will include recipes that are brand new holiday favorites, because of our new son-in-laws, and old classics that are generations old. And of course just some recipes we love!

The first is cinnamon buns. I learned to make these from my Mother-in-law (she passed away 17 years ago) but they are a favorite of my husband family. I grew up in a house where cinnamon was disliked so we never ate anything like that. These cinnamon buns were a go to in our home and always made fresh on Christmas morning for breakfast. We as a young family had breakfast casserole that we made. Always prepared the night before and cooked in the morning. It was the only time of year that we made it, seems so silly but it was reserved for Christmas morning only! Then of course turkey and all the sides that go with it! I had a conversation with someone one time and they barbecued steak for their Christmas dinner…oooo yuck (I LOVE STEAK BUT NOT FOR CHRISTMAS DINNER)

Since we don’t drink, I really don’t have a beverage selection to speak of, so any suggestions would be more than welcome. Just leave comments and I will be very grateful.

I guess this is just about the end of this post, and I should include a quick recipe. The question is which one? I am debating on the cinnamon buns or the cranberry cake!

 My favorite Christmas Cranberry Cake


  • 3 eggs
  • 2 cups sugar
  • 3/4 cup butter softened
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 12 oz fresh cranberries


  1. Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.
  2. Spread in a buttered 9×13 pan.
  3. Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (time varies because of oven temp)
  4. Let cool completely before cutting into small slices. I cut mine into fairly small pieces, about 1″x2″, so that they could be easily eaten at a party.