Christma recipe collection

Turned out lovely. I've eaten so much my stomach hurts.

The Pennsylvania Dutch settlers made these at Thanksgiving and stored them in a stoneware crock until Christmas. The cookies can be made at any time, but allowed to age for 4-6 weeks.

This is a very delicious chocolate fudge pie. Everyone likes it.

This recipe is a tradition in my husband's Swedish family. It makes enough cookies to feed the Swedish Army.

This delicious treat made with a bit of rum extract is perfect for the holiday season!

Homemade apricot-raisin jam with lemon and orange juice creates a thick, spreadable preserve perfect for gift-giving and holiday baking.

Authentic mincemeat from my Grandmother's recipe. Yields about 4 quarts/litres, enough to make about 4 mincemeat pies.

Cornish game hens stewed in fruit and sugar -- I originally got this recipe from the Sunday magazine of the local paper. I served it last year for Christmas dinner, and it's very good. What's more, this recipe is easy: you just put everything in a bowl, marinate overnight, then bake until done!

Try something different for dessert in this Thanksgiving, this low fat and low calorie pumpkin pudding is a good pick for a light dessert.

Try this rich walnut cake that is sure to have family and friends asking for seconds!

This simple, but scrumptious bread is made with almonds, pecans and maraschino cherries.

Make-ahead bread pudding layered with currants and soaked overnight in vanilla-nutmeg custard, then baked golden and served with a fresh homemade strawberry sauce. A gorgeous holiday dessert.

A basic, delicious cookie that will satisfy the tastes of butterscotch-lovers everywhere.

Southwestern eggs Benedict with Canadian bacon on toasted English muffins, topped with a creamy guacamole hollandaise made from mashed avocado, mayo, lime juice, and hot sauce.

Very tasty fruitcake, all kinds of candied fruits in the cake, looks great, great flavor! Family and friends enjoyed it

Cherry and almond Christmas cake: maraschino cherries, apricots, ginger, and almonds macerated in amaretto and brandy, baked into a lighter apple-puree batter, then soaked in more amaretto. A boozy, fruit-packed festive cake that keeps for a month.