Christmas Treats Through the Oven

Christmas Treats Through the Oven

Here’s some famous Christmas treats from Ceresota Christmas Cookie Recipes that will help you delight your entire family with their home made goodness.

These recipes are from an old vintage recipes book that was published by Ceresota Company in 1925. Every recipe is as good today as they were back then. These are time-honored, time-tested recipes that will live on – and on and on and on!

The images you see below are reduced in size for web viewing. If you would like a copy of the full size images, you can download a PDF file with the two original i. These have been digitally enhanced for easier viewing, but not one word of the content was altered.

Christmas Treats: Page One

Christmas Treats Page One

Christmas Treats: Christmas Cut Out Cookies

1/2 cup shortening
1/2 cup sugar
1-3/4 cups unbleached flour
1 egg
1 teaspoon vanilla
1 teaspoon baking powder

Have shortening at room temperature. Cream shortening and add sugar gradually. Add egg and vanilla. Sift flour with baking owder and add to creamed mixture. The dough should be easy to handle. If not, chill for an hour or so.

Roll dough out to 1/4-inch thickness. Cut out with cookie cutters in any variety of shapes desired. brush with white of egg and sprinkle with colored sugar. Bake 10 to 15 minutes in 375-degree oven.

Christmas Treats: Christmas Nut Thins

1 cup butter or margarine
1 cup sugar
1-1/2 cups unbleached flour
2 eggs
1 cup chopped nuts
1 teaspoon vanilla
1/2 teaspoon salt

Blend sugar and butter together. Add well beaten eggs. Sift in flour and salt. Add nuts. Add flavoring and mix until smooth and light. Drop onto greased baking sheet, spaced well apart. Place half nut-meat in center of each cookie. Bake in moderate oven (375 degrees) about 10 minutes.

Below each image are the recipes typed out for you. The PDF is at the end of this post. Hope you enjoy one – or all – of these Christmas treats!

Christmas Treats: Page Two

Christmas Treats Page Two

Christmas Treats: Pecan Ball Cookies

6 tablespoons shortening
1/2 cup butter
1/4 cup powdered sugar
1 teaspoon vanilla
1 tablespoon milk
2 cups unbleached flour
2 cups coarsely chopped pecans

Cream shortening and butter together. Add sugar and cream until light. Add vanilla and milk. Blend well. Add non-sifted flour and nuts to creamed mixture and blend well. Roll lightly into small balls. Bake in 325 degree oven for about 30 minutes or until light brown. When cool, roll in powdered sugar.

Christmas Treats: Christmas Crescent Cookies

1/2 pound butter
2 cups unbleached flour
2 cups chopped pecans
5 tablespoons sugar
2 teaspoons vanilla
1 tablespoon water
1/2 teaspoon salt

Cream butter and add sugar, vanilla and water. Sift flour and salt together and stir into mixture. Add pecans and mix thoroughly. Using portions about the size of small walnuts, roll into crescent shaped cookies. Bake in slow oven – 325 degrees – about 20 minutes. While warm, roll in powdered sugar.

Christmas Treats: Christmas Date and Nut Cookies

1 cup butter
1-1/2 cups brown sugar
2-1/2 cups unbleached flour
1 cup dates cut in small pieces
1 cup chopped nuts
3 eggs
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt

Mix and sift dry ingredients. Cream butter, add sugar and beaten eggs. Add dates and nuts mixed with dry ingredients. Mix thoroughly. No liquid used. Batter should be very stiff. Drop from spoon onto greased pan and bake in slow oven (325 degrees) 18 minutes.

Christmas Treats in PDF

Download a 2-page PDF file of the original images in full size.

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Cookies Contain Vitamins

Cookies Contain Vitamins

Yes, really! Dating back to 1925 the fact that cookies contain vitamins has been a well-known fact, but now seems to be a buried fact…

The following information is from a 1925 cookbook called simply, “Home Made Cookies“. Below the citation is an image from the book.

In any event, with Christmas cookie season right around the corner, here’s some food for thought to appease any guilt you may feel when going all out with your special cookies!

And do remember, it’s homemade cookies (note the words, “Natural state”) this cookbook and we are referring to – store bought won’t cut it, sorry.

“Cookies are not only a source of special joy to the children and the grown-ups – these delicious morsels of cake are also good for the health.”

“There are so many different kinds of cookies – crisp, soft, thick, thin, rolled, drop, plain, nut and many others – that the possibility for variety is almost unlimited.”

“Today more than ever, we are conscious of the importance of keeping fit. Housewives are giving more attention to selection and serving foods that are pleasing to the taste and at the same time build healthy bodies. Baked foods contribute vitamins. In serving a variety of cookies, you can supply your family with many food products, which in their natural state are rich in needed vitamins. Among these are whole wheat, butter, eggs, milk, peanut butter, fruits, nuts, raisins and many others.”

“A good supply of cookies…will delight your family and friends and make you famous for your cookie jar.”

Cookies Contain Vitamins
Cookies Contain Vitamins

Cookie Starter Recipes

Following are two long-time favorites: Peanut Butter Cookies and Honey Wafers. Peanut butter with its protein and honey with its natural sweetening ability truly isn’t all that bad for us. Use the raw honey suggested for the most natural effect; however, you are free to use your favorite honey if you prefer. These will be delicious either way.

These recipes have been adapted from the 1925 “Home Made Cookies” cookbook put out by a company called K C Baking Powder.

The Cookie Jar
The Cookie Jar


Peanut Butter Cookies

  • 2 tablespoons butter
  • 1/2 cup peanut butter
  • 1 cup sugar
  • 1 egg, beaten
  • 1/3 cup milk
  • 2-1/4 to 2-1/2 cups sifted cake flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt

Cream butter, add peanut butter and cream again; gradually beat in sugar. Add egg, milk and flour sifted twice with baking powder and salt. Mix to a soft dough, roll into a thin sheet and cut into rounds. Place on buttered pans, dredge with granulated sugar and bake in hot oven (400 to 450 degrees) for 7 to 10 minutes. Makes 5 to 6 dozen two-inch Peanut Butter Cookies.

Honey Wafers

  • 2-1/2 cups sifted all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup butter
  • 1/2 cup sugar
  • 1 cup strained raw honey
  • 1/2 teaspoon pure lemon extract

Sift flour, baking powder and salt together three times. Cream the butter, add the sugar gradually and mix well. Add the honey and flavoring, and then the flour mixture in several portions, mixing thoroughly after each addition. Roll in a thin sheet on a floured board, cut with small cookie cutter and place on a greased cookie sheet. Bake cookies in a moderate oven (350 degrees) for 8 to 10 minutes. Makes about 7 dozen small cookies.

Would you like to grab these two recipes? Okay! We’ve made a special PDF File (F*R*E*E!!) for your convenience. Just click the PDF button below.

Cookie Recipes
Cookie Recipes


Baking With Pure Cane Sugar Syrup

Baking With Pure Cane Sugar Syrup

Pure cane sugar syrup is a clear, pure syrup made only from cane sugar. Delicious flavor, smooth richness and consistency make it ideal syrup for baking with pure cane sugar syrup or using on waffles and pancakes. It is also formulated to dissolve instantly in hot or cold beverages, for fast convenient use with a pure flavor profile and balanced sweetness level.

Pure cane sugar syrup delivers clean tasting and balanced sweetness in a liquid form that quickly dissolves into batter, teas, hot or cold coffee beverages, specialty cocktails and more. It is convenient for general cooking purposes and perfect for home made candies.

It may be a little early to be thinking about the holidays, but all three of the following recipes make great Christmas and/or New Year treats!

Pure Cane Sugar Syrup Recipes

Golden Gingerbread

Golden Gingerbread Cake
Golden Gingerbread Cake

2 tablespoons butter
4 tablespoons cold water
1 teaspoon baking soda
1 cup pure cane sugar syrup
1 egg
1 teaspoon ground ginger
Pinch of salt
1-1/2 cup flour

Soften the butter and add it to the cane sugar syrup, together with the water in which the soda has been dissolved. Beat and add the egg, then sift together the flour, ginger and salt and fold these lightly into the other ingredients.

Pour into an 8-inch or 9-inch cake pan (square or round – your preference).

Bake at once in a moderate (350 degrees) oven, having the cake pan lined with greased paper, or greased and floured. Better yet, you can use a fluted cake pan liner (similar to muffin cup liners).

Frost as desired, or sprinkle with powdered sugar.

Recipe Notes

  • Cream cheese frosting goes very well as a topping on this cake, as does whipped cream.
  • If you like your gingerbread cake spicier, add 1/2 teaspoon cinnamon and 1/8 teaspoon nutmeg.

Steamed Fruit Bread


Steamed Fruit Loaf
Steamed Fruit Loaf

1 cup corn meal
1 cup white flour
Pinch salt
2/3 cup cane sugar syrup
1/2 cup figs or dates
1 cup whole wheat flour
2 teaspoons baking powder
1 egg
1 cup milk
1/2 cup raisins
1/2 cup prunes

Sift well together the cornmeal, flour, salt and baking powder. Place these in a bowl and add the fruit, figs or dates (chopped), the prunes stoned and cut-up and the raisins whole if Sultanas are used, or seeded and cut if large ones are preferred.

Beat the egg lightly and add this to the dry ingredients, together with the cane sugar syrup and the milk. Mix thoroughly and turn into molds or tins having closely fitting covers. Be sure that both molds and covers are well greased, and do not fill too full, but allow room for the bread to rise.

Steam three hours, and after removing from the tins place in the oven for a few minutes to dry the surface a little.

Crystal Kisses

1 cup cane sugar syrup
2 tablespoons butter
1 cup sugar
1/8 teaspoon baking soda

Boil the cane sugar syrup and sugar together until a little dropped in cold water forms a firm ball.

Add the butter and the soda and boil one minute more. Turn onto an oiled platter to cool, and as soon as it can be handled pull until light and creamy. Cut into small kisses with scissors.

Source: Recipes adapted from a 1920 flyer put out by The American Sugar Refining Company, New York City, NY, who at that time made Domino sugar products.

Retro Pure Cane Sugar Syrup

Holiday Poppers Project

Holiday Poppers Project

Enjoy creating with the holiday poppers project during the holidays. Use colors appropriate to any holiday. These are fun to do for kids of all ages and make a great Christmas treat on the fly.

Valentine’s poppers can be made in pretty red, pink and white and Easter, of course, in pretty pastels. For Halloween you could create unique sweet treats using orange and black tissue paper and Halloween candies! Makes 8 poppers.

For your holiday poppers you will need:

  • 2 (16 x 27-inch) sheets red tissue paper
  • 2 (16 x 27-inch) sheets green tissue paper
  • Red curling ribbon
  • Green curling ribbon
  • Gold curling ribbon
  • 8 (5-inch) paper tubes (either cut a paper towel tube in half or use a toilet tissue tube)
    Selection of individual wrapped miniature candies in holiday colors/décor such as Dove chocolates, Snickers, Milky Way, Twix, etc.
  1. Cut the tissue paper in half lengthwise. Cut 8 strands of each color of ribbon 15-inches long.
  2. Fill the tubes with a selection of candies.
  3. Lay one sheet of tissue paper flat on a surface. Place the tube at one edge and roll the paper tightly around the tube. Tie the ribbon tightly at both ends of the tube.
  4. Once all the tubes are wrapped and tied, arrange in an attractive presentation, such as the one pictured below.
Holiday Poppers Project
Red and Green Holiday Poppers

Extra: Christmas Place Cards

This season, why not make special place cards for Christmas dinner?Heart Beat

Get some thick construction paper, then let everybody pick their own color. Each sheet of paper can make four cards. Fold the paper into fourths and cut along the folds.

Fold each rectangle either way you like to make a tent. Write each person’s name on one face in pencil, then trace the name with glue and sprinkle the glue with colored sparkles.

To add a holiday shape, draw a pine tree or wreath on the back side using the fold as your base line. Cut out the shape with a knife, except along the fold.

To make sure the shape sits upright, tape a toothpick to the back across the fold. Decorate with glue and sparkles.

Extra idea: Paste on that person’s favorite movie star or athlete or hero.

You may want to save these place cards to use next Christmas, too.

If you’re interested in some DIY Christmas gift boxes, check out our friends over at Mayda Mart – DIY Gift Boxes.

DIY Christmas Gift Box

Bells on Christmas Day

Bells on Christmas Day Poem by Henry Wadsworth Longfellow

Bells on Christmas Day
Bells on Christmas Day

With all the craziness going on these days, this poem has sprung to my mind as quite appropriate this year. It is very touching and inspiring.

A Bit of Background

Henry Wadsworth Longfellow was grief stricken when his wife died tragically in a fire in 1861. The Civil War broke out the same year. Two years later, Longfellow learned that his own son had been seriously wounded in the Army of the Potomac. Sitting down to his desk, one Christmas Day, he heard the church bells ringing. This was the setting in which Longfellow wrote the following lines, which would be called, Bells on Christmas Day.

Bells on Christmas Day Poem

I heard the bells on Christmas DayHenry Wadsworth Longfellow author of Bells on Christmas Day
Their old familiar carols play,
And wild and sweet
The words repeat
Of peace on earth, good will to men!

And thought how, as the day had come
The belfries of all Christendom
Had rolled along
The unbroken song
Of peace on earth, good will to men!

Till, ringing, singing on its way,
The world revolved from night to day,
A voice, a chime,
A chant sublime
Of peace on earth, good will to men!

Then from each black, accursed mouth
The cannon thundered in the South,
And with the sound
The carols drowned
Of peace on earth, good will to men!

It was as if an earthquake rent
The hearth-stones of a continent,
And made forlorn
The households born
Of peace on earth, good will to men!

And in despair I bowed my head;
“There is no peace on earth,” I said;
“For hate is strong
And mocks the song
Of peace on earth, good will to men.”

Then pealed the bells more loud and deep.
“God is not dead, nor doth he sleep!
The wrong shall fail,
The right prevail,
With peace on earth, good will to men!”

— Pulpit Helps, 12-92, p. 23

Sitting by a fire in the fireplace“It was always said of him, that he knew how to keep Christmas well, if any man alive possessed the knowledge. May that be truly said of us, and all of us! And so, as Tiny Tim observed, ‘God Bless Us, Every One‘”

Read more about Mr. Longfellow: Henry Wadsworth Longfellow Biography

Mini Cream Puffs Recipe

Mini Cream Puffs Recipe: A Great Appetizer for the Holidays

This mini cream puffs recipe I’m sharing with you today was (again) from a collection of very old recipes. Sources varied from pamphlets to books of all kinds, to recipes clipped from newspapers. These were made at Christmas time as appetizers and everyone just loved them!

I’ve adapted the mini cream puffs recipe to “modernize” it.

Below the recipe I’ll add a scanned copy of the original mini cream puffs recipe. 🙂

Mini Cream Puffs Recipe

Shredded cheese

1/2 cup butter
1/4 cup water
1/4 cup flour
2 eggs
1/2 cup grated cheese
Whipped cream

  1. Put water and butter in a small saucepan over high heat. When it boils, quickly stir in flour.
  2. Remove from the heat, add grated cheese and unbeaten eggs, one at a time.
  3. Beat thoroughly and drop by teaspoonfuls into small (mini) muffin cup pans.
  4. Bake at moderate heat (350 degrees) for approximately 20 minutes.
  5. Fill puffs with whipped cream that has been seasoned with salt, paprika and grated cheese.
  6. Serve with tea or salad.

As promised, here’s a scan of the original recipe:

(Click the pic for a larger view)

Mini Cream Puffs Recipe

Here’s to hopes you will find these as enjoyable for many years to come!

See also: Chocolate Cream Puffs

Merry Berry Cheese Bars Recipe

Merry Berry Cheese Bars Recipe

Get into the spirit of Christmas with this Merry Berry Cheese Bars Recipe. Cranberries make them festive and tasty yet low in fat with nutrients to boot.

Merry Berry Cheese Bars Recipe Ingredients:

Red cranberries Merry Berry Cheese Bars Recipe

2 cups unsifted flour
1-1/2 cups oats
3/4 cup plus 1-tablespoon firmly packed brown sugar
1 cup butter, softened
1 8-ounce package light cream cheese, softened
1 14-ounce can of fat free sweetened condensed milk
1/4 cup lemon juice from concentrate
2 tablespoons cornstarch
1 16-ounce can of whole berry cranberry sauce


  1. Preheat oven to 350-degrees.  In a large mixer bowl, combine flour, oats, 3/4 cup sugar and margarine; mix until crumbly.
  2. Reserving 1-1/2 cup crumb mixture, press remainder firmly on bottom of greased 13-by-9-inch baking pan. Bake 15 minutes.
  3. Meanwhile, in a small mixer bowl, beat cheese until fluffy. Gradually beat in condensed milk until smooth; stir in lemon concentrate.
  4. Spread evenly over prepared crust.
  5. In a small bowl, combine remaining 1-tablespoon sugar and cornstarch; stir in cranberry sauce. Spoon evenly over cheese layer. Top with reserved crumb mixture.
  6. Bake 40 minutes or until golden. Cool. Chill. Store covered in refrigerator.

Did you know?

Cranberries are a great source of vitamin C. They are low in calories (25 calories per one-half cup), high in fiber and contain no fat. Cranberries are low in sodium, high in potassium, and can be used in many forms of cooking! They can be used in everything from relishes to desserts. Enjoy them liberally!

Cranberries also contain powerful antibiotic and antiviral substances to help the body cleanse harmful bacteria and viruses from the urinary tract.

See also:

Celebrate the Season with Cinnamon

Celebrate the Season with Cinnamon Spice

Help celebrate the season with cinnamon, warming to the senses and marking the festivities with its familiar aroma. One of the oldest spices known to us, it has been coveted as a medicine, flavoring, embalming agent, and preservative. So common to households today, it was once quite rare, much sought after, and almost worth its weight in gold.

Celebrate the Season with Cinnamon
Celebrate the Season with Cinnamon

Cinnamon comes from the brown inner bark of several trees from the genus, Cinnamomum, in the laurel family. Ceylon, or “true cinnamon“, and Cassia (also called Chinese and Saigon) are the most common. They are available as dried tubular sticks or ground powder. The oils in the bark contain cinnamaldehyde, among other substances that give this sweet spice its antimicrobial and anti-inflammatory properties.

Just two teaspoons provide 44 percent Daily Value for manganese, which helps the body maintain normal blood sugar levels.

Seasoning high-carbohydrate foods with cinnamon significantly reduces the rise in blood sugar levels by slowing the rate at which the stomach empties after meals, according to a study in the American Journal of Clinical Nutrition. Though it is premature to deem cinnamon a treatment for type 2 diabetes, it has shown promise.

Ceylon and Chinese Cinnamon Spice

Ceylon and Chinese are very similar, but the harder-to-find Ceylon is a bit sweeter and more refined. Look for Ceylon in spice stores or online. The spice’s pungent, sweet scent is the best freshness indicator, so when possible, smell it before buying. Cinnamon sticks store up to a year in a tightly sealed glass container in a cool, dark place, twice as long as the stronger flavored ground variety.

A lovely enhancement to both sweet and savory foods and beverages, cinnamon is easily simmered in tea, cider and milk, sprinkled into dough and batter for breads and baked goods, and mixed into beans and curries for a unique ethnic twist.

Hot Apple Cider Recipe

8 cups apple juice or cider Apple Cider in a glass
4 cinnamon sticks (or 2 tablespoons ground cinnamon)
1 teaspoon allspice
1 teaspoon nutmeg
1 tablespoon lemon zest

Heat apple juice or cider in a large saucepan and bring to a simmer. Add cinnamon, cloves, allspice, nutmeg and zest; simmer for 30 minutes.

Strain and serve hot. Garnish with sticks and a dash of nutmeg, if desired. Makes 8 servings.

Nutrition information per serving: 124 calories, 0 grams protein, 0 grams fat, 2 grams fiber, 30 grams carbs, 11 milligrams sodium.

See also: Cinnamon Wreaths

Peppermint Molasses Christmas Cookies

Peppermint Molasses Christmas Cookies

You’ve heard the expression, “take the good with the bad“? Well, these Peppermint Molasses Christmas cookies have plenty of good to offset any so-called bad! Molasses, cinnamon, ginger and cloves not only give these minty treats a warming, spicy flavor. Plus they add nutrients and healthful properties!

Peppermint Molasses Christmas Cookies Recipe

2/3 cup butter, room temperature Mixed Spices for Peppermint Molasses Christmas Cookies
1/4 cup granulated sugar
1/4 cup packed brown sugar
1 large egg
1/4 cup molasses
1-1/2 cup flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon baking soda
1/4 teaspoon salt

Preheat oven to 350-degrees. In a large bowl with mixer on medium speed, beat butter and sugars until smooth.  Add egg and molasses and beat until well blended.

In a medium bowl, mix flour, cinnamon, ginger, cloves, baking soda and salt. Stir into butter mixture, then beat just until dough comes together. Stir in peppermint candy. Cover bowl with plastic wrap and put in freezer until dough is firm, about 45 minutes to one hour.

Shape dough into 1-inch balls and place about 2-inches apart on buttered baking.

Bake in preheated oven until lightly brown, 12 to 15 minutes. Immediately transfer cookies to racks to cool, using a wide spatula.

Prepare peppermint icing (below). When cookies are cool, drizzle with icing. Recipe makes about four dozen Peppermint Molasses Christmas Cookies.

Peppermint Icing:

1 cup powdered sugar
2 tablespoons milk
1/4 teaspoon vanilla extract
1 tablespoon finely crushed hard peppermint candy
One to two drops red food coloring (optional)

In a small bowl, mix powdered sugar, milk and vanilla until well blended. If too thick to drizzle, add more milk, 1/2-teaspoon at a time until desired consistency is reached. Stir in peppermint and red food coloring, if desired.

Recipe makes 1/2-cup of frosting.

Homespun Christmas Bread Box Gift

Homespun Christmas Bread Box Gift

Homespun Christmas bread box rounds nestle inside a vintage lunch box found at an antiques store or a flea market. Even when the bread is gone, someone lucky will have a fun lunch box. Dress up hot roll mix with cheese, onions, and herbs. This homespun Christmas Bread Box Gift makes a wonderful home made gift for any special person in your life.

What You Need for the Homespun Christmas Bread Box Gift:

Homespun Christmas Bread Box GiftSmall metal vintage lunch box
Colored cellophane

Rosemary and Swiss Buns

1 16-ounce package hot roll mix
3/4 cup shredded Swiss cheese (3 ounces)
2 small onions, thinly sliced and separated into rings (2/3 cup)
1 tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
1 tablespoon cooking oil

  1. Grease 2 large baking sheets; set aside. Prepare hot roll mix according to package directions, except stir in Swiss cheese with the liquid. Continue with package directions through the kneading and resting steps. After dough rests, divide into 12 equal portions and shape into balls.
  2. On a lightly floured surface, roll each ball into a 4-inch round. Place on prepared baking sheets. Cover and set aside.
  3. In a medium skillet cook and stir onions and rosemary in hot oil until onion is tender. Using your fingertips, make 1/2-inch-deep indentations on the surface of the dough rounds. Divide the onion mixture among the tops of the rounds. Cover and let rise in a warm place until nearly double (30 to 40 minutes).
  4. Bake in a 375 degree oven for 12 to 15 minutes or until golden. Transfer buns to a wire rack and cool completely. Place in an airtight container or bag or wrap in foil. Store in the refrigerator for up to 3 days or freeze for up to 1 month. Makes 12 buns.

To Present This As a Gift:

You will need a small metal vintage lunch box and colored cellophane. Simply line lunch box with cellophane. Fill with Rosemary and Swiss Buns.

Also Try This: Use alphabet stickers to spell out a personalized message on the lunch box.

Nutritional facts per serving: Calories: 200, total fat: 6g, saturated fat: 1g, cholesterol: 23mg, sodium: 265mg, carbohydrate: 30g , fiber: 0g, protein: 7g