2026 Christmas Recipes

Fruit Cake Cookies
1 box yellow cake mix
2 eggs
½ cup chopped pecans, optional
1 teaspoon vanilla
1/3 cup oil
½ of Fruit Cake Crumbled (You can use food processor)
Mix all together. Spoon out on ungreased cookie sheet. Bake at 350 degrees for 10 minutes.

Cream Pralines
1 pound light brown sugar
¾ cup evaporated milk
2 cups pecan halves
Pinch salt
1 tablespoon margarine
Mix sugar, salt, milk and margarine in saucepan. Stir over low heat until sugar is dissolved. Add pecans and cook over medium heat to soft ball stage. Let cool 5 minutes. Beat until mixture begins to thicken and coats nuts lightly. Drop on wax paper.

Bon-Bons
1 box powdered sugar
1 can Eagle Brand milk
3 cups chopped pecans
1 ½ stick wax
1 -14-ounce pkg coconut
1 teaspoon vanilla
3 -6-ounce bags chocolate chips
Mix sugar, coconut, milk, vanilla, and pecans together. Make into balls. Mix chocolate chips and wax. Heat and mix together. Dip balls into chocolate mixture and put on waxed paper.

Fantasy Fudge
¾ cup sugar
¾ cup margarine
1 7-ounce jar marshmallow crème
1 teaspoon vanilla
1 12-ounce chocolate chips
2/3 cup evaporated milk
1 cup nuts
Combine sugar, margarine and milk in heavy pan. Bring to full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat or until candy reaches 234 degrees, stirring constantly to prevent scorching. Remove from heat. Stir in chocolate pieces until melted. Add marshmallow cream, nuts and vanilla. Beat until well blended. Pour into buttered 13 x 9 pan. Cool at room temperature. Cut into squares. Makes 3 pounds.

Divinity
2 ½ cup sugar
¼ teaspoon salt
2 egg whites
1 cup chopped nuts
½ cup light corn syrup
½ cup water
1 teaspoon vanilla
Combine sugar, corn syrup, salt, and water in a saucepan. Cook over medium heat, stirring constantly until sugar dissolves. Cook with stirring to hard ball stage, or until a small amount forms a firm ball which does not flatten when dropped in cold water. Beat 2 egg whites until fluffy. Gradually add syrup, beating constantly until stiff peaks form. Add vanilla and nuts. Mix well. Drop from by spoonful onto waxed paper.

Peanut Brittle
1 ½ to 2 cup raw peanuts
¼ teaspoon salt
1 tablespoon water
¼ cup white syrup
1 cup white sugar
1 teaspoon baking soda
Boil peanuts, syrup, salt, sugar and water together until peanuts begin to pop and color changes to light brown. Remove from heat. Add baking soda. Pour into cookie sheet and spread thin.

Reese’s Candy
2 stick margarine, melted
1-pound box powdered sugar
1 ½ cup peanut butter creamy
Mix all together until smooth. Roll into balls. Let cool. Dip into 12 ounces package chocolate chips and 1/3 bar paraffin that has been melted together or Quick candy mix bars melted.

Italian Cream Cake
1 stick margarine
½ cup vegetable shortening (solid)
½ coconut
1 cup chopped nuts
5 egg whites, stiffly beaten
1 cup buttermilk
1 teaspoon vanilla
2 cups sugar
5 egg yolks
2 cup cake flour
1 teaspoon soda
Cream margarine and shortening. Add sugar and beat until smooth. Add egg yolks. Beat well. Combine flour and soda. Add cream mixture alternatively with buttermilk. Stir in vanilla. Add coconut and nuts. Stir. Fold in stiffly beaten egg whites. Bake in 3 greased and floured 8 inch round cake pans. Bake at 350 degrees for 30 to 45 minutes.

Gooey Cake
1 yellow cake mix
1 beaten egg
1 stick margarine, melted
1 cup chopped nuts
Mix and press into bottom of 9 x 13 ungreased pan.
1 box powdered sugar
1 8-ounce cream cheese, softened
2 beaten eggs
Mix and pour over top of about mixture. Bake at 350 degrees for 35 minutes.

4 Layer Delight
1st layer: 1 cup flour, ½ cup chopped nuts, 1 stick margarine
Melt margarine and add flour and pecans. Put on bottom of dish. Bake at 375 degrees for 15 minutes. Let cool.
2nd layer: 8-ounce cream cheese, 1 cup cool whip, 1 box powdered sugar
Cream together. Spread over 1st layer. Chill.
3rd layer: 2 packages chocolate instant pudding, 3 cups milk,
Blend together for 2 minutes. Pour over 2nd layer.
4th layer: Spread cool whip on top and sprinkle pecans over this. Then chill.

Old Fashioned Molasses Cake
½ cup brown sugar
½ cup shortening
2 large eggs
1 cup molasses
1 cup hot water
2 ½ cup self-rising flour
¼ teaspoon cloves
¼ teaspoon nutmeg
1 teaspoon cinnamon
½ teaspoon salt
¼ teaspoon ground ginger
½ cup pecan pieces, optional
Cream shortening and sugar; add beaten egg and molasses. Sift dry ingredients together, add alternately, with hot water to shortening mixture. Add pecans last. Beat until smooth.
Bake in 13 x 9 inch pan for 40-45 minutes at 350 degrees.
Sprinkle powdered sugar over cake when cooled or top with caramel icing.

Apricot Almond Chewies
4 cups finely chopped dried apricots (about 1 pound)
4 cups flaked coconut
2 cups slivered almonds, toasted and finely chopped
1 (14oz) Eagle Brand sweetened condensed milk
Whole almonds, optional
In large bowl, combine all ingredients except whole almonds. Chill 2 hours. Shape into 1-inch balls. Top each with whole almond if desired. Store tightly covered in refrigerator.

Peanut Brittle
2 cup sugar
1 cup white corn syrup
½ cup water
¼ teaspoon salt
1 teaspoon butter
2 cup raw Spanish peanuts
2 teaspoon baking soda
Using a large kettle, boil first four ingredients together until mixture reaches thread stage of 238 degrees. Then add butter and peanuts. Stir, cook until golden brown at about 300 degrees. Remove from heat and add baking soda. Mixture will bubble up. Mix well and pour onto a well greased enamel tabletop to cool. As it cools, pull as thin as possible. When cool, break into pieces and store in an airtight container.

Coconut Cream Candy
2 cups sugar
1/3 cup butter
1 cup coconut
½ cup milk
4 marshmallows
Cook sugar and milk until it forms a soft ball in cold water. Remove from heat, add butter, marshmallows and coconut. Beat until creamy. Pour into buttered dish, cut into squares.