Seniors Lifestyle Magazine Shares Easy Holiday Baking Recipes scaled
Seniors Lifestyle Magazine Shares Easy Holiday Baking Recipes scaled

The sights of the holidays are indeed grand, but what’s even better is the tastes and scents of the season. The soft bite of rich cookies, the tender flaky pastries and delicious smell of baked goods wafting through the kitchen makes the cold weather easier to bear. Here are a few baking recipes from family and friends that are sure to tickle your taste buds.




Ethel’s Chews

A dear family friend was given this recipe from a wonderful neighbour named Ethel Lee.

  • Preheat oven to 350 degrees F


1                                          egg

1 pinch                                 salt

¼ tsp                                   baking soda

½ tsp                                    vanilla

1 cup                                    brown sugar

4 tbsp                                   all-purpose flour

1 cup                                    nuts


  1. Mix ingredients together and place batter in a greased pan.
  2. Bake for 25 minutes. The inside should be chewy, with a crisper outside.


Calabrese Christmas Turnovers

My dear great-aunt Antonietta Ranucci learned this and other recipes in her native town in the region of Calabria, Italy. She loved cooking for her family.

  • Preheat oven to 350 degrees F


For the Crust:

8                                        eggs

1 cup                                  granulated sugar

1 cup                                  butter

½ cup                                 milk

4 tsp                                   baking powder

1 tsp                                   vanilla

8 to 10 cups                        all-purpose flour


For the Filling:

3 lbs                                     nuts

2 strings                               figs

1 lb                                       raisins

½ cup                                    coffee granules

2 tbsp                                   cocoa or ½ cup semi-chocolate

1 lb                                       liquid honey or prune juice

1                                           lemon, juice and rind

1                                           orange, juice and rind

1                                           tangerine

Cinnamon and cloves to taste


  1. For the crust (see ingredients above), beat eggs, butter, sugar and milk. Add flour, baking powder and vanilla.
  2. Refrigerate for one hour.
  3. Roll dough thin. Cut into 2 ½ inch square.
  4. Put 1 tsp filling (see ingredients above) and roll like a turnover. Prick on top.
  5. Brush with milk or candies and bake for 20 to 25 minutes.

Note: Cut everything or grind. Keep filling refrigerated (stays a week).


Just Peachy Cake

My mother makes this deliciously light cake every holiday season.

Serves 8 to 10

  • Preheat oven to 350 degrees F
  • 11-by 7-inch baking pan, lightly greased

½ cup                                    granulated sugar

½ cup                                    light margarine

8                                           egg whites

1 tsp                                      vanilla

1 ½ cups                               all-purpose flour

1 ½ cups                               baking powder

1                                          can sliced peaches, drained

Brown sugar to taste

Ground cinnamon to taste


  1. In a large bowl, using an electric mixer, cream granulated sugar and margarine. Gradually add egg whites and vanilla, beating on medium speed until smooth. Blend in flour and baking powder.
  2. Spread batter into prepared baking pan. Layer peach slides side by side and press into batter. Sprinkle lightly with brown sugar and cinnamon to taste.
  3. Bake in preheated oven for 40 to 45 minutes, or until golden-brown and a tester inserted in the centre comes out clean.


Check out some other easy holiday recipes here.

These recipes were compiled from family and friends, as well as from “Chronic Heartburn: Managing Acid Reflux and GERD Through Understanding, Diet and Lifestyle” by Lisa Marie Brennan (nee Ruffolo) and Barbara E. Wendland (Robert Rose, 2006)

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