Monday, December 20, 2010

Making New Family Christmas Food Traditions

 Every Christmas season, my mother made Cranberry-Orange Bread (above). 
The recipe is on the Ocean Spray Cranberry package.
She also made thumbprint cookies with jam in the center.  Yum! 

Aunt Mary made Kentucky Jam Cake and a fruitcake-style cookie. 
During her last years, she also made a cold-oven traditional pound cake.
I always made a variety of cookies, Mexican Wedding Cookies, Chocolate Crinkles, Snickerdoodles, decorated Sugar Cookies and more. 
The #2 daughter, Laurel, has taken over the family Christmas Cookie baking with her daughter, KJ.

A few years ago, after the passing of my mom and aunts, I decided to begin a new Christmas food tradition, rather than trying to duplicate their recipes.

At Christmas,  I make a traditional pound cake and serve it with peppermint ice cream. 

I'm not yet allowed to lift more than one pound with my right arm, so, this weekend when the #1 daughter, Melissa, and her family visited for our an early Christmas celebration.  She made the delicious pound cake in the photo above.  It is delicious, and the family enjoyed peppermint ice cream served with it.  

The recipe below is different from pound cakes I have made.   This recipe was given to Melissa  a few years  by her friend, Brandi, from Alabama. 

You will need a heavy-duty stand mixer with a 4 quart bowl and paddle attachment for this recipe.

Classic Southern Two Step Pound Cake

4 cups all-purpose flour
3 cups sugar
2 cups butter, softened (we used unsalted butter)
3/4 cup milk (we used whole milk)
6 large eggs
2 teaspoons vanilla extract

1.  Preheat oven to 325 degrees.  Place flour, sugar, butter, milk, eggs, and vanilla (in that order) in a 4-qt. bowl of a heavy-duty electric stand mixer.  Beat at low speed 1 minute, stopping to scrape down sides.  Beat at medium speed 2 minutes. 
2.  Pour into a greased and floured 10-inch (16-cup) tube pan.  Smooth top with a spatula.  Bake at 325 degrees for one hour and 30 minutes or until a long wooden pick inserted in the center comes out clean.  Cool in pan on a wire rack 10 minutes.  remove from pan to wire rack, and cool completely (about one hour). 

Note:  For you recipe book collectors, I found Melissa's recipe in the Southern Living 2010 Annual Recipes book  on page 96.



Patsy said...

I was thinking about all the old recipes of cookies we made back in the 1950's.
They have changed a lot .

Angela McRae said...

Thanks for sharing the recipe -- this sounds yummy, and I love that you have decided to create new traditions for your family!

racheld said...

That's exactly the tube pan I was talking about yesterday!! Sometimes I miss making a pound cake every Saturday, like I did in my teens.

We're making new traditions this year, too, or at least having something different for Christmas Dinner.

Chris is going to do Beef Tenderloins on the grill, the way he's made them for years for parties we've catered. Baked potatoes, broccoli, a lovely salad on a little plate, and yeast-riz rolls. On Christmas Eve, when no one has to work and everyone can be here.

Lots of changes all at once, but it sounds great to everyone.

Best of all good things to you and all your family!!


parTea lady said...

All your Christmas baked treats look yummy. Pound cake with peppermint ice cream - mmmmmmm . It is tedious to make pound cake with a handheld mixer, but maybe Santa will bring me the Kitchenaid mixer on my list.

My mom always made fruitcakes, thumbprint cookies, gingerbread men and shortbread for the holidays.

Marilyn said...

That looks so good. Isn't it interesting how family traditional foods change over the years. I love the cranberry orange bread. I haven't ever made a pound cake. My husband's favorite cookie has changed and my kids say not to make so much. Can't resist making a few things though. Now we have sugar cookies, French florentines, and gingerbread men.

Stockpiling Mom said...

I enjoyed our visit and cooking together :-)


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