Recipes For The Holidays

The holidays are all about spending time with loved ones around the dinner table. We wanted to share a few of our treasured holiday recipes with you, our readers.

Happy Holidays from our Family to yours!


Ma Eva’s Pecan pie

3 eggs
1 1/4 cup sugar
1/3 cup evaporated milk
1/3 cup Mrs. Butterworth’s syrup
1/4 cup melted butter
1 tsp. vanilla flavoring
1/8 tsp. salt
1 cup chopped nuts

1. Beat eggs well and add the next ingredients and blend. Fold in pecans and pour into two uncooked pie shells. Bake at 325 degrees for 30-40 minutes.


Honey Spice Snaps


2 ¼ cups flour
1 ½ tsp baking soda
½ tsp salt
1 tsp ginger
¼ cup honey
½ tsp cinnamon
¼ tsp cloves
¾ cup shortening
1 cup firmly packed brown sugar
1 unbeaten egg

1. Sift flour, soda, salt and spices.
2. Cream brown sugar and shortening.
3. Blend in honey and egg, beat well.
4. Add dry ingredients gradually.
5. Mix and chill dough.
6. Shape rounded teaspoons of dough into balls then dip half of each ball into water and then sugar.
7. Place sugar side up on an ungreased cookie sheet.
8. Bake 12-15 minutes in 350 degree oven.


Cheese Biscuits


1 lb. New York extra sharp cheddar cheese, grated
1/2 lb. butter
3 cups flour
1 tsp. salt
1 to 1 1/2 tsp. cayenne

1. Mix all ingredients together and form in biscuits. Bake at 350 degrees for 15 minutes.


Mexican Cornbread


2 cups self rising corn meal
1 medium onion chopped
2 jalapeño or hot peppers chopped
1/2 cup grated cheddar cheese
1 cup cream style corn
2 eggs
1 1/4 cup milk
1 1/2 cups cooking oil

1. Mix all ingredients.
2. Pour into large hot greased iron skillet.
3. Bake at 400 degrees for 35-45 minutes


Aunt Eva’s Cornbread Dressing


2 cups of self-rising buttermilk cornbread meal
1 tbsp. of vegetable oil
8 eggs
1 1/2 cup of buttermilk
1 cup of finely chopped celery
1 cup of finely chopped onion
1 large bell pepper finely chopped
Some salt and some pepper to taste (about 1 tbsp. each)
1 stick of margin
1 bag of herb seasoned stuffing mix
6 cups of chicken broth or more (preferably from home-cooked chicken)
1 can of cream of chicken soup

1. Preheat oven to 350 degrees
2. Combine cornbread meal, 4 eggs, 1 tbsp. vegetable oil and 1 1/12 cup of buttermilk in a large bowl. Mix well.
3. Heat a greased cast iron skillet in the oven for 3-5 min
4. Pour cornbread mixture in skillet and bake for 25 to 30 minutes or until golden brown.
5. Remove cornbread from oven and place in a large bowl
6. Reduce oven temperature to 300 degrees
7. Combine celery, onion, bell pepper, 4 eggs, salt, pepper, 1 stick of margin, cream of chicken soup,  and chicken broth in the bowl with crumbled cornbread
8. Mix well. The mixture should be pourable and not be too thick.
9. Pour mixture into a 9×13 baking pan and bake for ONE hour or until golden brown. Be sure not to over bake. Your dressing should be moist.

Remember temperature and time may vary based on your oven.


Appears in the November/December 2019 issue of Augusta Magazine.

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