Whether you celebrate Christmas or not, there is something nostalgic about this time of year.
For me, the beginning of winter and Christmas bring back so many comforting sights and smells, which give me a sense of family and togetherness.
Although I am not a lover of snow, Christmas always was, and still is, my favorite holiday.
My dad came to the U.S. during WWII, while serving in the British Royal Air Force, therefore many of our traditions had a bit of a British flare. The house was decorated the same as neighbors and friends, with lots of Christmas lights, wool stockings hung on the mantle and a fresh tree we all trudged through the woods to cut down.
But instead of gingerbread being a beloved holiday treat at our house, it was fruitcake . . . yes, fruitcake. And we all devoured it, especially with a slather of cream cheese. Nothing quite said the holidays in our home like a tin on the counter full of the dried-fruit goodness. Neighbors, friends and business acquaintances all gave my dad fruitcake, be it as a joke or truly knowing he loved it. I swear there was enough to last us till spring.
The days leading up to Christmas were a busy time in the kitchen, and thinking back on the memories now, being busy was probably a way to keep two little girls occupied while waiting for the arrival of Santa. Sugar cookies were my most adored and they were made from scratch, even the frosting.
My sister, Pam, and I would roll out our own balls of dough and mom supplied us with all kinds of cookie cutters shaped as stars, trees, angels and, of course, Santa — its many edges making the cookie slightly crisp on the outside, but still a bit soft in the middle. Instead of using all vanilla we added almond flavoring, which I loved, and Santa must have too because his plate was empty come Christmas morning.
Our big dinner was always on Christmas Eve, and Christmas crackers were placed on our napkins to pop open and find treats. The meal was usually ham with all the fixings, but the dessert was always Christmas pudding, which is a steamed cake made with dark brown sugar and dried fruit. And keeping in true British tradition, both my sister and I had to be a part of stirring the batter and making a wish. It was served with a rum sauce and the hopes of finding the sixpence that had been cooked within, which meant good luck to the one who found it . . . odd how it always ended up in my piece one year and my sister’s the next.
Late on Christmas Eve, Santa’s bells could be heard and if we weren’t already asleep, that sound instantly made us close our eyes tightly because if we saw anything, especially a gift, it was sure to disappear by sunrise.
When Christmas morning finally did arrive, which was usually around 6 a.m., our pajama feet could be heard scurrying to Mom and Dad’s bedroom.
With the exception of a few big presents hidden in the garage, all the gifts under the tree were wrapped, so we were allowed to run to the hearth and retrieve our stocking, which we could open under the warmth of our parent’s cozy blanket. When we finished, Mom would get up and make Dad his tea; for Pam and I it was English coffee, which to us was Mom heating milk on the stove and adding instant coffee and sugar.
It was such a treat to play with our new toys in the “big bed” and sip from a fancy tea cup. I did have to chuckle when I found out years later that it was all a ruse to get in an extra hour of lounge time for Dad.
By mid-morning we were dressed and, ever so impatiently, peering out the window for my grandparents to arrive. They lived next door, and it was the longest two minutes ever watching the goodies being carried in Nana’s wicker laundry basket.
Once gifts were opened, mounds of wrapping paper thrown away and a little play time, we would sit down to unquestionably my favorite meal of the year: Christmas brunch. It consisted of scrambled eggs, slowly and perfectly cooked to retain their moistness; braided sweet bread; hash browns; and meat — link sausage, sweet sausages and bacon.
The braided bread was a once-a-year treat that was made by Mom the night before and was the yummiest thing on the planet when I was little. It was a sweet yeast bread recipe and braided on the last rise. Once cooled it was frosted with a thick glaze of confectioners’ sugar, vanilla and milk, then topped with candied fruit cake mix.
With Christmas dinner devoured the night before and our bellies quite full from brunch, the rest of the day was filled with family time, which usually included skating and sledding in the backyard.
Come late afternoon, the table was once again full, but this time not a large or sit-down fancy meal. It was more like a buffet and we ate what we wanted when we wanted to: There were finger rolls made from the Eve’s ham; celery with cream cheese and olive; potato salad; and my grandmother’s famous chocolate fudge, which I could have made a meal on. It was the old-fashioned kind; no marshmallow allowed.
The final British touch was treacle tart, which we had later in the evening with hot cocoa by the fire. Treacle tart isn’t just a fictional dessert loved by Harry Potter, it actually does exist and is super sweet, tasting a bit like the filling in a pecan pie, but with a much smoother texture. Many assume that the golden syrup is made with molasses, which is often called treacle in the U.K., but it is somewhere between a honey and a rich corn syrup. Treacle needs to be purchased at an international-type store, but it is worth the trip or purchasing online.
Now, it’s my turn to pass along the tastes and smells of family and togetherness to my grandchildren. So far, the fruitcake hasn’t gone over so well, but the sugar cookies are always a huge hit.
Easy fruitcake
Ingredients:
2 eggs
1/2 cup water
28-ounce jar mincemeat
2 boxes cranberry quick bread
2 cups candied fruit cake mix
1 cup nuts, optional
Instructions:
Preheat oven to 350 degrees.
In a super large mixing bowl, mix eggs and water well, then mix in mincemeat.
Mix in quick bread using a large wooden spoon and strong arm, then add candied fruit (and nuts) and blend in.
Butter and flour 5 mini aluminum loaf pans. Fill and bake at 350 degrees for about 55 minutes to an hour or until toothpick comes clean.
Sugar cookies
Ingredients:
1 1/2 cups confectioners’ sugar
1 cup butter, room temp
1 egg
1 teaspoon almond extract
1/2 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
Instructions:
Preheat oven to 375 degrees.
In a small bowl mix flour and baking soda, set aside.
With a mixer, cream sugar and butter, then add egg and flavorings.
Add flour mixture and mix till smooth, scraping sides.
Flour a rolling pin and rolling mat, roll to desired thickness and cut with cookie cutters.
Bake at 375 degrees for 7-8 minutes.
Decorate with your favorite frosting. Be sure to add a drop of almond flavoring to it.
Old-fashioned chocolate fudge
Ingredients:
3 cups sugar
2/3 cup quality unsweetened cocoa powder
1/8 teaspoon salt
1 1/2 cups milk
1/4 cup butter, melted
1 teaspoon vanilla extract
Instructions:
Butter a 7- or 8-inch square pan.
In a 5-quart heavy sauce pan stir in the sugar, cocoa powder and salt and whisk together. Gently stir in milk, mixing with a big wooden spoon.
Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil. Attach a candy thermometer to the side, not resting on the bottom, reduce heat a bit, and boil without stirring to 234-236 degrees. (This will take 20 to 30 minutes.)
Remove from heat and add butter and vanilla, not stirring.
Cool at room temp — about 1 hour — and beat with a wooden spoon (or mixer) until it thickens to the consistency of frosting and loses some of its gloss.
Quickly spread into pan and cool. For best cutting results, use a knife dipped in hot water and dried off.
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