Christma Recipes

Jalapeño, raspberry and pecans blend beautifully in this thumbprint cookie from Anna Marie Bleich of California, Mo.

Great turkey, with the herb, after roasting, very yummy!

My mother makes this Cardamom bread every Christmas morning. It's a real treat.

When you taste these homemade gingersnap cookies, you will fall in love with them, and never buy the store-bought bagged or boxed stuff any more. They are so delicious.

Polish baked apples in red wine, jablka na winie czerwonym, fills cored apples with jam and bakes them in spiced wine syrup. A classic Polish Christmas dessert served chilled.

Macadamia nut fudge made the old-fashioned way with a candy thermometer, two kinds of chocolate, marshmallows, and buttery macadamias in every square.

A holiday favorite! You MUST READ ALL of the instructions. There are simple but crucial instructions there.

Orange cranberry bread with yellow cornmeal for a slightly gritty crumb, fresh cranberries simmered with orange zest and sugar, then folded into a tender quick bread.

Swedish Christmas ham (julskinka) roasted low and slow, then glazed with egg yolk, sugar, mustard, and bread crumbs and browned until golden. Served cold in thin slices.

Pecan pie bars: shortbread crust topped with classic gooey pecan pie filling, baked in a sheet pan and cut into 36 holiday bars. All the flavor of pecan pie, none of the slicing drama.

Velvety pumpkin cheesecake spiced with cinnamon and allspice sits atop a buttery gingersnap crust. Topped with tangy sour cream for a show-stopping holiday dessert.

Don't bother reaching for the tea bags, enjoy this great holiday drink on a cold winter day.

Buttery, melt-in-your-mouth piped shortbread cookies dipped in chocolate. Only 5 ingredients and no eggs needed for these classic Viennese Fingers.

Pumpkin pie with ginger cookie crust trades pastry for crushed gingersnaps and lightens the filling with applesauce, maple syrup, and egg whites. A holiday pie with serious spice and a leaner profile.

Oatmeal pecan pie deepens the classic with toasted oats and pecans in a honey custard, all baked in a rum-spiked oat crust. A nuttier, less cloying twist on pecan pie with a hint of black pepper.

Last Christmas, I did it for whole family, they went very nice, this year will try it again!