skip to main content

The Kitchen Table

Spin off - special treats you only get around the holidays?

9 years ago

I get a tin of Royal Dansk Danish Butter Cookies every year around Christmas. I order DH a bourbon soaked fruitcake from Gethsemani Farms every year. I usually get a meat and cheese tray and a small veggie tray and assorted crackers and dips to nibble on in front of the TV between Christmas and New Years.

Featured Answer

Lindsey_CA

9 years ago

Five or six years ago (when I was still working), one of the managers brought in a box of Chocolate Star Cookies from Trader Joe's. They were SO good, that every year since then my Hubs has bought several boxes.

About four years ago, we were watching the Food Network, specifically a show called something like "The Best Food I Ever Ate." Bobby Flay was on it, and he talked about the Coconut Gold Bars that his secretary gives him every year for Christmas (although you can get them all year). They're a gourmet version of an Almond Joy candy bar, which I love, so I ordered some. We've gotten them every year since then. I also always order a box or two of the Peppermint Imperiale truffles. The truffles and the gold bars are both from Fran's Chocolates.

Sort by:Oldest

Comments (62)

mamapinky0
9 years ago
TJMaxx almost always sell Walkers shortbread cookies year round. I love them with a cup of hot tea.
LucyStar1
9 years ago
I buy the chocolate covered soft gingerbread cookies from Germany. They are called Oblaten-Lebkuchen. I find them at T.J. Maxx or Marshalls. I also love peppermint ice cream. The brand I like is Brigham's Peppermint Stick Ice Cream.
Related Discussions
Spin-off of the teen girl/weight/eating thread . . .
Q
Comments (32)
It sounds to me that your husband's comment was less about YOU and more about how to get the most out of your exercising. I say that because he suggested P90x, which is the dvd set that is often thought to be the "gold" standard that gets excellent results (or in your husband's words, whistle inducing results). You responded that you were too old for the whistles, and your husband basically said that age doesn't matter if the body is "perfect." Maybe it was his use of perfect that offended, but I would take his comments more just to mean that if you are serious about exercising, why waste your time on the lesser exercise systems--and instead just go for the gold.
...See More
Holiday food treats to share?
Q
Comments (37)
Here ya go, ajsmama. It's way too late to make anything but cookies, I think; there's no fermentation going on but the cake does need to age so the flavors meld. Right after baking it is kind of harsh tasting, but logically cookies would age more quickly. I never make it later than Thanksgiving and prefer to do it back around Veteran's Day to have it ready for Christmas/Yule. Mari's Fruitcake - Not For Children! makes 3 4x8 inch loaf pans or a 10 inch bundt pan The day before you wish to bake, combine in a big bowl: 2 1/2 cups chopped mixed dried fruit (the original recipe called for that weird candied fruit mix, and you can use that if you want, but I prefer actual fruit) see note 1 below 1 cup chopped walnuts or pecans, toasted 1 cup chopped pitted dates - note 2 2-3 tbsp finely chopped candied ginger 1/2 cup chopped candied cherries, optional (DH insists that there must be at least a few of those nasty neon-green things in this, for sentimentÂs sake) 1/2 cup dark rum or brandy Â note 3 (you will need 1 pint bottle total) 1/2 cup orange juice (approximately juice of 1 orange) grated zest of the orange Cover and marinate overnight, stirring when you remember to! On baking day: Grease pans heavily (I use Pam for Baking on Teflon pans, but Crisco's fine; butter sticks maddeningly). Preheat oven to 300F. Sift together and set aside: 2 1/2 cups flour 1 tsp salt 1 tsp baking soda 1/2 tsp freshly grated nutmeg 1 tsp allspice In large bowl, beat: 2 eggs (sometimes I need a third egg if the final mix won't come together) 1 can sweetened condensed milk (like Eagle; NOT evaporated milk) 1 big (around 28 oz.) jar mincemeat (this is the secret ingredient) - note 4 Mix all the ingredients together. You'll have to work at it. Really work! Scrape it into pan(s), spread it out evenly, and bake at 300F for 1 hour 45 minutes for bundt pan or large loaves, less time for smaller cakes. Use the old toothpick test for doneness. Cool on racks. When cakes are cold, wrap them in clean, porous cloth (I use old linen or worn cotton dishtowels; plain unbleached muslin fabric is about $1/yard, just wash it first) wetted with more rum or brandy - use the same thing as you did in the cake. Seal in ziploc bags and refrigerate, or if you have a basement/attic/mudroom/shed that stays under 50 degrees but above freezing, put it there in a well-sealed metal or plastic container. Reapply rum/brandy once a week during the first month, then remove the cloth. Store airtight for up to 3 months. (I find it gets a little overly-boozy and tired after that. If you like it less strong, just do one or two applications.) Note 1: I usually use cranberries, cherries, dried apples, dried blueberries, finely chopped prunes, raisins (dark and golden), currants, pears, peaches, whatever looks good. I try for at least 5 or 6 different fruits. Not so much with the tropical stuff like pineapples and mangoes though, that just seems wrong. Note 2: DoleÂs prechopped ready-for-baking dates save much sticky hassle :-) Note 3: Those who do not consume alcohol can use 1 cup orange juice and 1 tbsp rum or brandy flavoring and skip the dousing routine, and the cakes will still be tasty, but the cakes will only keep about a week in the fridge and a month frozen before becoming stale. Note 4: I prefer Borden's Nonesuch mincemeat if I'm baking for nonvegetarians (it contains beef suet) or Grandmother's for vegetarians. I do not like Crosse & Blackwell's at all, I think it's far too sweet. If you can only get the little blocks of Nonesuch concentrate, use 2 packages and follow the label instructions for reconstituting it. I have not made these, but a relative recently imparted to me that you can make this batter into cookies by dropping tablespoons of it 2" apart on well-greased (I'd use parchment paper - NOT wax paper!) baking sheets and baking about 15-18 minutes at "325ish". :-) Makes about 5 dozen. ------------------------------ Per the almond filling on your grandma's stollen - it SHOULD be marzipan (almond paste) instead of the soft, spreadable almond filling, but you made a procedural oops more than a product oops. Don't even try to spread it. Use a rolling pin to whack and roll the firm almond paste between two pieces of wax paper or parchment paper into a long half-oval which you them fold the dough around. Or you could cheat like a bakery I once knew that used to make kick-@$$ stollen, almost as good as my stepgrandmother's. They chop up the marzipan into bits about 1/2" square, spread them out on cookie sheets and freeze them rock-hard before kneading them right into the stollen dough along with the fruits and nuts, so you get these little "surprises" of marzipan here and there in the bread. I adore marzipan so it was wonderful getting those little bits all through. Getting the gigantic stollen in the mail from stepgrandmother was a high point of the holiday season when I was young. We've made it several times but this year just too much chaos. No more baking this year here - DH is having his tonsils out (among other things) on Monday, and it would just be cruel to have the stuff around when he can't eat it. So we're doing Yule this weekend; Solstice is Monday. He's already informed me ;-) that when he's done with the liquid parts and has graduated to "the mushy stuff" I'm making him pumpkin custard (just pumpkin pie without the crust, baked in custard cups) and the "squishy parts" of banana/zucchini/pumpkin bread (no nuts but the squirrels get the crusts!). LOL
...See More
Anybody else here get treated like a leper around the holidays?
Q
Comments (16)
I apologize in advance, because this is going to be similary "unsupportive," but here goes ... What makes you so sure that what is going on here is that you are "excluded from many parties because [you are] a single, older woman"? Are you really being treated as a "leper"? Or just as a drag? You say you don't want a "pity invitation," but it sure sounds like you do. In fact, it sounds like you don't even mind not being included as much as not being asked. But how often do YOU invite THEM? Of course it's harder for one to entertain many than vice-versa, but it's not impossible, and you don't need to do anything fancy or as big or as frequently as they could do (if, for example, financial situations differ) -- just an effort to show you're a giver, not just a taker. Story 1: Many years ago, I had a single friend who used to complain frequently that married couples never include singles. I made a point of always inviting her to any party we gave, because I didn't want to be "treating her like a leper." It was a few years before I realized: SHE NEVER INVITED US out or over to her home -- not even once -- or even me separately. That's when I stopped inviting her to everything. Story 2: When my father-in-law died, my mother-in-law complained that the married couples ignored her. The other widows in her condo were wonderful about calling her, though, and she did lots of things with them -- until the instant she got a new boyfriend; then she dropped them all with blinding speed, and they soon stopped calling her, too. I thought to myself, "What goes around comes around -- she'd better hope he never dies." And now he has, and she would rather complain that "everyone excludes widows" than pick up the phone and call friends -- couples or singles -- and see if someone wants to go out or even just come over and watch TV. But why should they call her if she never calls them? Story 3: When my dad was in the later stages of Alzeheimer's, and then after he died, my mom made it a point to call her friends -- couples and singles -- and arrange evenings out a couple of times a week. Once a month, she gave a dinner party, mixing people who don't know each other well. She is CONSTANTLY busy, and she doesn't keep track of who invited whom -- but I know there are plenty of invitations and calls both ways. She is the most popular person I know, with both couples and singles of all ages. Story 4: My husband and I took a page from her book and give parties now, too. Our guests include singles and couples, old and young -- the more of a mix, the better, in fact. The sole criterion is who would help make the conversation good. Ergo: fascinating, friendly single people are prized guests; selfish, boring couples are out. It's not just parties, either -- I call both couples and singles when it's time for a movie or dinner or whatever. Do you see the point I'm getting at? People invite guests who are fun and interesting, and who reciprocate hospitality. Single or couples -- doesn't matter. Being single is no excuse for expecting always to be the invitee, for whining that you're being ignored, or for imposing guilt. Married people who commit these social sins soon find themselves "treated like lepers," too -- so don't assume that if you are lonely it is because others are cruelly excluding you because of your single status. Ask yourself honestly who YOU would rather include: someone who calls you once in a while him/herself, and who is a cheerful, low-mainenance guest when you do the inviting ("Sounds like fun! What can I bring? And do you want to go for coffee before then?"), or someone who answers the phone, "Oh, I haven't heard from you in ages. I thought you forgot about me. No, of course I'm free this weekend -- as usual, I'd just sitting here alone. Well, if you can get a ride for me, I guess I can try to come ... will you be serving anything I can eat?" You say, "I don't know anybody else who doesn't already have plans, so I can't start my own party." That's not a function of being single, it's a function of waiting until everyone else would have plans -- the same would happen if a couple waited too long to invite. Ditto transportation. I don't know if you are in a position to learn to drive, or if the distances are short enough to make an occasional cab practical, or not. But perhaps there would be a way to solve the transportation hurdle if that really is an obstacle, not an excuse. The phone works both ways, folks. The way to have a friend is to be one. Sorry for being so harsh, and for butting in where I may not be welcome, as I am not currently single. But we were all single once, and most of us will be again, willingly or not. I just wanted to offer "your married friend's point of view."
...See More
Favorite Holiday Cookie/Bar/Candy/Treat??
Q
Comments (21)
Holiday cookies? My favorites are: -The iced sugar cookies that my sleezeball cousin makes, but since we don't associate anymore, that's history. -The "snowballs". The ones I make are Franco Palumbo's recipe and are great. -Blondies with and without cashews on top. -Rosettes & Krumkake. I'm Scandinavian. Lefse's not a cookie but it goes with the season! So here's a few favorite recipes, though not necessarily "holiday" treats: Graham Cracker Chewies These are amazingly good and simple to make. They are a nice alternative to brownies. Recipe from the Nantucket Open House Cookbook. Crust 1 1/3 cups graham cracker crumbs 1 tablespoon sugar 1/2 cup butter, at room temperature 2 tablespoons all purpose flour Topping 1 1/2 cups packed brown sugar 1/2 cup chopped pecans 1/3 cup graham cracker crumbs 1/2 teaspoon salt 1/4 teaspoon baking powder 1 teaspoon vanilla extract 2 large eggs beaten . Preheat oven to 350° Prepare the crust: Mix the graham cracker crumbs, sugar, butter and flour in a mixing bowl until moist and crumbly. Press the mixture firmly and evenly in the bottom of a 9 inch square baking pan. Bake until lightly browned, about 20 minutes. Prepare topping: Stir all the ingredients together until blended. Spread the topping over the baked crust and bake for 20 minutes. Let cool completely, then cut into 16 squares. Note: Double the recipe and use a 13 x 9" pan. You won't regret it. Haven't tried these yet but they get rave reviews: SILLY TOFFEE SQUARES 1/2 cup flour 3/4 cup Rice Krispies cereal 1/4 tsp. baking soda Pinch of salt 1/3 cup packed brown sugar 1/3 cup butter melted 1 (14 oz.) can sweetened condensed milk (NOT Evaporated Milk!) 1/2 cup butter 1/2 cup firmly packed brown sugar 1/2 cup semisweet chocolate chips 1-1/4 cups Rice Krispies cereal Combine first 6 ingredients and press into 8-inch square pan and bake at 350° F. for 10 minutes. In heavy nonstick saucepan combine condensed milk, 1/2 cup butter and 1/2 cup brown sugar. Bring to a low boil and cook 5 minutes, stirring continuously. Be careful not to burn. Remove from heat and pour over baked crust. Melt chocolate chips over low heat. Stir in remaining cereal until well coated. Using two forks spread over caramel layer. Chill and cut into squares. And a longtime favorite: EZ BARS AKA 7-layer bars are the epitome of easy (hence their alias, EZ bars). If you follow the traditional recipe, you don't even need a bowl. You melt butter straight in the baking pan in a preheated oven, then sprinkle on the other layers. On top of the butter goes a layer of graham cracker crumbs (not mixed in, just sprinkled on), chopped nuts, chocolate chips, butterscotch chips, coconut, and finally sweetened condensed milk is poured over the whole shebang. It's baked until just starting to brown on the top, all bubbly and delicious, which takes about 25 minutes. Nothing could be easier to bake. Very flexible too. I omit the coconut. You can use cookie crumbs like vanilla wafers or even crumbled sandwich cookies I imagine. Various nuts, combination of nuts, one kind of chips or combined kinds of chips. Doesn't really matter, they're greaaaaaaaaaaaaaaaaaaaaaaaat!
...See More
eld6161
9 years ago
last modified: 9 years ago
Egg nog. Traditional Christmas sugar cookies.

ETA: I got my big tin of Walkers around Thanksgiving. One year I missed it. I just didn't realize it was seasonal!~
mamapinky0
9 years ago
If you have an Aldi nearby they sell tons of goodies all imported from Germany.
PRO
Anglophilia
9 years ago
Lobster stew for Xmas Eve dinner, oysters on the half shell first, and two bottles of Veuve Cliquot champagne. That's about a $300 meal and it's ONLY once a year!
angelaid_gw thanked Anglophilia
mare_wbpa
9 years ago
Pierogi, traditional Polish dish that my Mom made for Christmas Eve dinner called Wilega (vil-ee-ya). I still make them only for that dinner. This might be the last year. It's a big, complicated, time consuming project and kills my back. I'll see how I'm doing next year.
colleenoz
9 years ago
I have a bunch of cookie recipes I only make once a year at Christmas, and two different fruit cakes and mince pies for DH. I think if you do stuff all the time, they're not really a special treat any more.
Fun2BHere
9 years ago
Fresh cranberry salad...yum!
mama goose_gw zn6OH
9 years ago
We've been packing up pfeffernusse cookies, which we make only for Christmas. My grandson said yesterday that it's too bad we don't make them all year long, and I told him the same thing, colleenoz.

I also make savory party mix, almond toffee, and cooked caramels. Once in a while I'll make MW caramels at other times of the year, but almond toffee has been a Christmas tradition since we lived in Grand Junction, CO, 25 years ago, and first tasted Enstrom's Almond Toffee. Enstrom's family story.
bengardening
9 years ago
mare_wbpa can you explain what this wilega is and how you make it?
jemdandy
9 years ago
I get fruit cake bars. Each bar is about 1/2 pound. A local bakery make them at this time of the year. Ignoring the jokes and snide remarks about fruitcakes, I enjoy this particular brand. Those are fruity and chewy.
kathleen44
9 years ago
I have to have shortbread at this time of year, used to bake them but now just buy them.

I started one year buying can of cashews.

And of course mandarin oranges, those are my food treats at this time of year.
Jasdip
9 years ago
Tourtiere........a Quebec meat pie that is eaten on Christmas Eve. My ex-husband originated from Quebec City and he made this every year. He and I were the only ones who really loved it, but I've got the urge to have some this year. I'm making it this week. Eat with ketchup.
wildchild2x2
9 years ago
Bengarding - Wigilia is not a food. It's the what the traditional Polish traditional Xmas Eve dinner is called. Mare makes perogi for this dinner.
User
9 years ago
Ferrero Rocher's candy.
rob333 (zone 7b)
9 years ago
I seem to make everyone else their stuff. My nephew and niece like sausage gravy with biscuits. I've never eaten it. My BIL likes chess pie. Sweet potato casserole for Thanksgiving, the turkey roulade for Christmas... I do like fudge this time of year. Maybe that's the one I make for me :)
Marilyn Sue
9 years ago
I did buy myself a Holiday pie from McDonald's today.

Sue
mare_wbpa
9 years ago
watchmelol is exactly right about Wilega
chessey35
9 years ago
Candy Cane JoJos from Trader Joe's. They're Oreo-type with good peppermint flavored filling. I buy a couple of boxes every year and treat myself for the month of January.
angelaid_gw
Original Author
9 years ago
I just saw another one on my FB page. Divinity candy. Oh, my! I haven't seen it, or thought about it, in years!
lisa_fla
9 years ago
Pumpkin eggnog around. . Costco sells Sanders Dark Chocolate covered caramels with Sea Salt. A giant jar for $8.99. I love them so much that I stalked them after the holidays and when they mark them down I buy enough to last until they have them again around Thanksgiving, Its my after dinner treat-one square when the kitchen is all cleaned up.
blubird
9 years ago
Those Trader Joe's star cookies come into the store just about the first week in November, and unless you buy them then, they're never seen again. My DD and DIL call into TJ'S at the end of October and request 2 cases be held for them. My grandkids give them out to their teachers and bus drivers as Christmas gifts...they've always been well-received. I manage to steal a box or two for myself.
lovemrmewey
9 years ago
FlamingO in AR, your post makes me remember something! My friend and I found Indian Red peaches one year (she knew what they were, I didn't) and we spiced them and served at Christmas! They were beautiful, a deep jewel red and very delicious. We hid them from our families til holiday time, we were so determined to see them on our festive tables. After that, neither of us could ever find that variety of peach again. As you are in AR and I am in West Tennessee, can you tell me if you have ever seen Indian Red and if so, how/where I might find them? It's been about 40 years ago but it's nice to remember those days. Thank you!
hooked123
9 years ago
last modified: 9 years ago
We are making homemade vegetarian sushi, and homemade egg rolls for our Christmas dinner. We are also making rum cake and carrot cake. I bought some sparkling apple cider too. We don't drink liquor( I do make cakes and ice cream with liquor for flavor) we usually only drink water or tea so the apple cider is a treat for us :). Our meal is a little unconventional. Some years we have turkey, but this year we decided to all spend the day making sushi ( it takes a long time) together. We make sushi usually only once every year or so, it's a treat for us. We only make rum cake every few years as well, I am looking forward to both.
Lindsey_CA
9 years ago
"Those Trader Joe's star cookies come into the store just about the first week in November, and unless you buy them then, they're never seen again."

I guess that depends on your Trader Joe's. Yes, they are only available for the holidays, but Hubs went into a local Trader Joe's on Monday of this week (today being Friday) and bought four boxes of the chocolate star cookies. He could have gotten a lot more, but I had told him to only buy two, so he was being extravagant. :-)
sleeperblues
9 years ago
Collins Street pecan fruitcake, and my husband actually carries on the tradition of baking fruitcake from his Mom's recipe. It was the only thing that ever came out of her kitchen that I could eat.
cooper8828
9 years ago
Prime rib! I am such a carnivore.
Aprile
9 years ago
I have Prime Rib every New Year's Day. My family always wanted the traditional Turkey, Ham and Roast Pork for their holiday meals. I am not that fond of any of them but I will eat them. So I decided New Year's Day was my treat day. I have Prime Rib, Loaded Baked Potato and Roasted Brussel sprouts. I get so excited every year during Christmas time just knowing my Prime Rib is around the corner lol.

I make Buckeye candy, Rum balls (which I don't eat) every year at Christmas time. If I didn't make them I think my family would revolt.
Annie Deighnaugh
9 years ago
First year in oh so many that I found ribbon candy and bought some. Looking forward to serving tomorrow.
rhizo_1 (North AL) zone 7
9 years ago
sabbath, I am assuming that by "vegetarian sushi", you mean the rolls. Am I correct? I make them pretty frequently, though never a vegetarian version. I've never considered them very time consuming, so I am interested in your recipes.
hooked123
9 years ago
last modified: 9 years ago
Hi Rhizo- I make them with carrots sliced long and thin cooked in soy sauce and brown sugar, egg cooked with sugar sliced thin, asparagus cooked in water and soy sauce, inari rinsed and sliced thin (soak inari in hot water mixed with soy sauce and brown sugar, keep it soaked until ready to roll) cucumber sliced thin, avacado, and Shibazuki (purplish- pink pickled cucumber) try to roll them all different ways. My husband purchased a special cube that makes them look interesting too. They take about 4 hours total. I also roll them in a more Korean way with sesame oil on my hands rather than Japanese vinegar. I don't use a roll mat, as I find doing it by hand works better for me.

We make amazing egg rolls too. I get lots of compliments on them. I take diced onion, finely shredded carrots, frozen peas and cooked crumbled up morning star vegetarian sausage, salt and pepper and sautée it all in olive oil until the onions are clear. I wrap them in egg roll skins and cook them until crispy in about 1/2 inch of canola oil. Everyone including meat eaters has loved the egg rolls. I use to make them with cabbage but streamlined the recipe, and it's just as good.

We don't make sushi often as it takes up a lot of time and disappears so fast in our house!
janey_alabama
9 years ago
Nothing fancy but I mix a box of raisins, Craisins, plain Christmas M & M's with Planter's cocktail peanuts. We enjoy snacking on that.
FlamingO in AR
9 years ago
Here are my Kahlua spiced peaches. I found the recipe online.
golfergrrl
9 years ago
Eggnog!!
bengardening
9 years ago
My DD usually buys Halvah or gets it for gifts from his siblings. The only thing I wish I could still get is some of my DF redeye or hochzeit schnapps that he made. He made it the best and there was never a recipe written down for it. My brother makes it but it is not quite as good as Dads. It is made with sugar and Everclear and grenadine syrup. Some people use cherry flavoring or caramel but I like the grenadine the best. Moni have you ever had this or the Halvah.
hooked123
9 years ago
Bengardening- love Halvah!! I had some this summer in a restaurant in New Orleans, it reminded me of my childhood.
bengardening
9 years ago
Sabbath I don't like it. I have never heard of it in a restaurant. I remember my grandparents having it for Christmas too.
dedtired
9 years ago
Starbucks Christmas Blend coffee. That's all I've got. I do my best to keep the sweets out of the house. My BIL will give me a box of See's chocolate truffles. Fortunately, I don't like them so I try to find someone who does!
Georgysmom
9 years ago
Stolen and eggnog. Could have it anytime I want it because I make my own, but what makes it so special is that you only have it once a year.
Texas_Gem
9 years ago
Every Christmas Eve as a child, we went to my grandmother's house and we had Mexican food for dinner and homemade eggnog and candy for dessert.

There was always toffee, bon-bons, fudge, winter strawberries, fruitcake, dipped pretzels, Chex mix, haystacks, peanut brittle, and a few other candies I don't recall. Christmas cookies have never been in a thing in my family, it was always tins with various hemade candies.

But that eggnog, I looked forward to it every year. My grandmother passed away when I was pregnant with my first. When my mom and dad started caring for my grandad, my mother found all the Christmas recipes, including the recipe for the homemade eggnog which I had never had the foresight to ask my grandmother for the recipe.

I started making it a few years ago and now my 7 year old in particular looks forward to it. I made it last night for our big family get-together and I only got a taste as everyone wanted a cup!

I've never had eggnog with alcohol, didn't even know that was a thing until I was an adult, and I can't stand the stuff in a carton. Grandmother's recipe is so rich, thick and decadent that it is usually eaten with a spoon.

I look forward to it every year on Christmas Eve.
glenda_al
9 years ago
last modified: 9 years ago
My rendition of the traditional sausage and egg casserole, and it was perfect, this morning.

Perfect

l lb jimmy dean maple sausage browned and drained

6 slices bread cubed and dried

5 eggs

2 cups shredded cheese

2 cups half and half

1 tsp mustard, dry or prepared, either works

salt and pepper

beat eggs, mix in cheese, sausage, milk, mustard, salt and
pepper

gently fold in bread cubes

pour into square pyrex dish that has been sprayed

bake 30 minutes 350

cover and put in warmer until serving

perfect with sliced oranges
raee_gw zone 5b-6a Ohio
9 years ago
Salami (kosher, not Italian) and real pastrami-- stollen-- gingerbread cake (I really miss Trader Joe's Deep Dark Gingerbread cake, it was the best!) -- a cranberry tart -- Constant Comment tea -- gorgonzola cheese -- I overindulge from November through new year's, and there are many other things that I might get from year to year (like Walker's shortbread), but these are the things that I would really miss having.
sheilajoyce_gw
9 years ago
A box of Mrs. See's Nuts and Chews chocolates.
rhizo_1 (North AL) zone 7
9 years ago
last modified: 9 years ago
Glenda, is that powdered mustard?
artemis_ma
9 years ago
last modified: 9 years ago
My special Christmas treats? Once a year one local grocery sells fresh eel, and I buy one to cook. The other sells salmon roe once a year, and I splurge on a jar or two.

This all becomes part of the Feast of the 7 Fishes, a tradition dad discovered and grew to love back in the 90's. In my own way, I carry it on.

A local coffee shop makes eggnog lattes with optional cinnamon, from regular coffee and eggnog mix. I've stopped in twice for my fix.

Back in the day, mom used to make eggnog from scratch, and with the bourbon. I miss that, but not enough to do it myself.
mama goose_gw zn6OH
9 years ago
My mother makes pies for all the holiday dinners, so my special day-after-Christmas treat is leftover pie for breakfast. Everyone else is gone or sleeping in, so I'm having pie and coffee in the blessed quiet.
always1stepbehind
9 years ago
peanut butter fudge and peanut butter chocolate chip cookies that my neighbor makes...But NONE for me this year since they don't talk to me anymore LOL
venus414
9 years ago
Fun thread!

For me it's liquor chocolates, the kind shaped like a little bottle! My mom used to sneak me a few around Christmas when I was little and they were so yummy. Then we would watch holiday movies or play parcheesi. I just got married and moved to a new apartment with my hubby, and my mom brought me a box of liquor chocolates a few weeks ago that I'm still enjoying... they instantly transport me back to younger days!

And I second the Rocher chocolates mentioned before... YUM!
wordie89
9 years ago
Barney's Santa white Christmas coffee, my dh recipe of hot buttered rum, breakfast casserole as above, decent egg nog, any home made cookies. I rarely bake as it's warm much of year. Bean soup from the ham bone of a honey baked ham (and the ham, too!)

Related Stories

HOLIDAYS Feast Your Eyes on Holiday Dishes Around the World

See traditional Christmas and New Year’s favorites from different countries, along with festive holiday table decor

HOLIDAYS How to Get Your Home Back in Shape After the Holidays

By Tailorly, Professional Home Organizing

Putting your home in order can be a great way to transition from the holiday season to a fresh new year

HOLIDAYS Holiday DIY: Get Wrapped Up in These Geometric Star Paper Crafts

By creative jewish mom.com

No glue required: Just a ball of string and some cardboard are all you need to get started making a garland or gift tag

KITCHEN DESIGN Get Organized for Holiday Baking

By Laura Gaskill

Before you crack that first egg, establish a game plan for stress-free success

HOLIDAYS 24 Simple Pleasures and Treats for Your Holiday Countdown

By Laura Gaskill

Cozy up by the fire with a hot drink and enjoy these ideas for savoring the season

ENTERTAINING 10 Ways to Get Your Kitchen Ready for the Holidays

By Vanessa Brunner

No need to get nervous about your big holiday party — with a little prep, the get-together will be a breeze

KITCHEN DESIGN Get Your Kitchen ‘Bake Off’ Ready

By Amanda Pollard

Make it easy to whip up a cake or a batch of cookies with these tips for organizing your space

FEEL-GOOD HOME Kick Off Your New Year With a ‘Get It Done’ Day

By Laura Gaskill

Cross a bunch of small tasks off your list — or choose just one quick-ish fix — for a feel-good start to the year

MOTHER’S DAY What to Do for Mom Around the House on Mother’s Day

By Becky Harris

Show appreciation for your mother and make her day extra special with these ideas

HOLIDAYS 10 Things to Enhance Your Powder Room for the Holidays or Anytime

By Laura Gaskill

Treat yourself and your guests to one of these special touches for the powder room

Sponsored

More Discussions

Have you ever attended a Death Cafe discussion group?

130

Smile today - 8/6/26

6

Friday/Weekend Quiz

9

Sunday Brain Game

16

Weekend Music Part 2 - Looking Up

9