Christmas countdown is here. Presents are wrapped but there is plenty of cleaning and cooking for me to do over the next two days. Our big dinner here will be Christmas Eve this year, versus Christmas Day which we usually do.
I made a big grocery run on Saturday and am now compiling my last minute “I forgot this” list. One of the things on the Christmas menu this year is this gorgeous cake from Sherry at The Charm of Home. I always like to try something new and then oftentimes, that becomes a favorite of the family.
You can find Sherry’s Jam Cake recipe HERE. I only have two cake pans so I’ll just bake two layers at a time. She said the recipe has been in the family for four generations. I figured that if they were still baking and eating it after four generations, it was probably going to taste wonderful and that I should be quite safe making it as a special Christmas dessert :)
While Thanksgiving is all about the mashed potatoes and gravy, on Christmas we have ham. Some years I have done both turkey and ham but this year it will be ham with pineapple and an old stand-by that my sister and I love at Christmas; the hash brown casserole, which she calls “party potatoes.”
- 2 lb. Ore Ida Southern Hash Brown potatoes ( another brand is fine ; this is an old Ore Ida recipe )
- 1/2 cup shredded cheddar cheese
- 1 cup sour cream
- 1 can cream of chicken soup
- 1/2 cup chopped onions
- 1 stick melted butter
- 1 1/2 cup crushed cornflake crumbs + 4 T. butter ( amazed at the price of pre-crushed cornflake crumbs, I bought a box of cereal and will crush my own! )
I usually double or triple this recipe if it is for a big crowd. Mix the potatoes, cheese, sour cream, soup and onion together. Put into a 9 x 5 casserole pan. Mix the crumbs and butter and pour over top. Bake at 350 degrees for one hour. The recipe says that it serves 12. HA HA HA not if men or boys are in the house. Better double or triple it :)
Other standbys are sweet potatoes or sweet potato casserole ( where they are mashed and then baked), a stuffing and zucchini casserole that I might post about another time, sometimes a jello salad or cranberry-orange relish, coleslaw, the standard green bean or broccoli casserole, and new recipes that we might want to try out.
An old standby that is very good to have if there are young children is Corn Souffle. It’s plain and it is sweet tasting so they like it. It is simple enough for them to mix up in a bowl themselves, and little kids always tend to want to eat what they helped to make.
- 1 can corn
- 2 eggs
- 3 T flour
- 1 cup milk
- 1/4 cup sugar
- 1 T butter
Just mix these ingredients in a bowl and then bake in a glass plan at 350 degrees until done. ( This depends on the size of the pan and if you are making the original recipe or doubling or tripling it. It could run anywhere from 1/2 hour to an hour…testing with a toothpick in the middle in the same manner that a cake is tested always works for me.)
When I was a young married, I had a recipe box. Later on I started this binder which held not only the cards but magazine clippings of recipes, etc. It is still my first go-to for holiday dinners where at least some of the menu must be old standby recipes.
I think that I can safely say at this point that it is “Vintage” ! :)
Well, off to get started on baking that cake. Have a Merry Christmas!