Share Your Holiday Recipes With Patch

The holiday season is upon us, which for many means a time of great meals with the ones we love.

And great meals start with great recipes, passed down from generation to generation. These family cooking traditions bring people together during the holidays.

Patch has rounded up a few of our favorite family recipes, which we are sharing with you. If you have a great holiday recipe of your own to share, please post it in the comments section below. You can also add a photo of your delicious dish by clicking on the "submit photo" button below.

Happy holidays, from all of us at Patch.

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Pumpkin Pie Dip

• 15 oz can pumpkin
• 3/4 cup brown sugar
• 1 tsp vanilla
• 1/8 tsp cinnamon
• 1/8 tsp Chinese five spice
• 6 oz fat free Greek yogurt
• 8 oz Cool Whip free
• cut up apples to dip
• Graham crackers to dip

Mix pumpkin with brown sugar, vanilla and spices, blend well. Mix in
yogurt. Fold in Cool Whip and chill in refrigerator until ready to
eat. Makes about 6 cups.

Famous Cranberry Sauce

• 2 C cranberries
• 1/2 C apple juice (or cider)
• 1/2 C honey
• 1 tsp grated or minced orange rind

Combine cranberries, apple juice, and honey in a small sauce pan and simmer until berries pop (I smash the berries with a wooden spoon to make a smooth sauce). Remove from heat and stir in orange rind. Cool to room temperature then chill in a covered container. For crunchy sauce, add 1/2 C chopped walnuts, pecans, or celery to cooked mixture

Butterscotch Cookies

• 2 C brown sugar
• 1 C butter or lard
• 1 C chopped nuts
• 1 tsp cream of tartar
• 2 eggs
• 1 tsp baking soda
• 1 tsp vanilla extract
• 3-4 C flour (enough to make a stiff dough to mold into loaves)

Mix 3 cups flour with cream of tartar and baking soda, set aside. Cream butter or lard with brown sugar. Add eggs one at a time, mixing well in between. Slowly add flour mixture and additional cup if needed. Add nuts and vanilla. Shape into two loaves and refrigerate overnight*. Slice into 1/8in thick cookies and bake at 350 until brown. 

*Dough can be wrapped in waxed paper and frozen.

Melting Moments

• 1 cup Butter
• 1/4 cup + 1 1/2 tsp Powdered sugar, sifted
• 1 1/4 cup All purpose flour, sifted
• 1/2 cup Corn starch, sifted
• 1/4 tsp Almond extract
• 1/4 tsp Orange extract
• Cookie Glaze (recipe follows)

Sift flour and corn starch together and set aside. Cream butter in mixer and gradually add powdered sugar, beat until light and fluffy.  Slowly add flour and starch mixture until well incorporated. Add extracts and mix until incorporated.  Chill for one hour. Shape dough into one inch balls and place three inches apart on a greased cookie sheet. Flatten the balls with the bottom of a small glass dipped in water. Bake at 350 for 10 minutes (cookies will not brown). Carefully remove cookies onto rack and glaze while cookies are still warm. When cookies are glazed, allow to cool.