Homemade Holidays

Give season an Italian twist with honey-based sweets

Christmas tastes like honey for Erminio Caligiuri.

Growing up in southern Italy in the 1950s and ‘60s, he looked forward to the honey-based sweets that accompanied the season — sweet Mostaccioli biscuits, fried Pignulata dough balls drizzled in honey and, of course, giurgiulena.

“It’s a very ancient recipe; my mother used to make it and I cook it because my children and my grandchildren like it,” Caligiuri says of the latter.

The crunchy, subtly sweet sesame treats also offer a tangible connection to his Italian heritage since emigrating to Canada. Caligiuri’s family was one of many Italian households that settled in Winnipeg’s West End and Fort Rouge neighbourhoods and connected over shared traditions and recipes.

Sandwich-cookie recipe passed down through generations

Heather Penno’s date-filled cookies have a long matrilineal history.

Traditional fruitcake laden with many memories

Susan Shortill isn’t a big fan of fruitcake. But she is a fan of this fruitcake.

“Fruitcake is polarizing. I don’t personally love it, especially when you would go to weddings back in the day and you would get that little chunk of dried-out (cake), but this changed my mind,” she says.

For one, it’s moist and chocolatey. For two, it comes from Dr. Sheena Guest, close family friend who hailed from Scotland and has since died.

Shortill has kept this Chocolate Fruitcake in her collection of stained, tattered and well-loved recipe cards for nearly 50 years.

Maraschino cherries, peanut butter a sweet surprise

Homemade Holidays: Though not an exact flavour match, these Chocolate Cherry Surprises may scratch an itch for those missing Cherry Blossoms — the iconic (and divisive) Hershey’s treat discontinued earlier this year.

New go-to cookie recipe voted best by family members

This chocolate cookie became a Conroy family favourite through extensive taste-testing and rigorous reviewing.

Liqueur adds punch to flavour profile of apricot rugelach

The first recipe in this year’s Homemade Holiday series is a hands-on pastry that plays with tradition.

Festive dessert series begins with a good old-fashioned cookie swap

The next dozen issues of the Free Press are going to be high in sugar content and sentimentality.

Our annual Homemade Holidays series kicks off Tuesday and features 12 festive dessert recipes published over 12 days. The goal is to highlight family traditions, while providing readers with inspiration for their own holiday baking adventures.

Past editions have included vintage treats from the Free Press’s archives, reader-submitted recipes and staff favourites.

This year’s batch showcases the connective power of cookies.

Sugar cookie recipe sweet sentimental favourite

Sugar Cookies

Recipe submitted by Anne Thoroughgood

Cranberry orange scones soft, not too sweet

Cranberry Orange SconesRecipe submitted by Marlene Cyncora

Chili paste adds dash of heat to caramel cookies

Gochujang Caramel CookiesA Free Press Favourite recipe submitted by Jill Wilson.

Nutmeg adds depth to classic Christmas dainty

Elsie’s Butter TartsA Free Press Favourite recipe submitted by Nicole Buffie.

Nuts and nostalgia mingle in not-too-sweet nuggets

Shirley's Nutty Nuggets A subtly sweet and sentimental cookie recipe submitted by Denise Duguay.

Crowd-pleasing classic clodhoppers require no baking

Also known as clodhoppers, this big batch of White Chocolate Treats requires no baking and few kitchen tools.

Traditional Dutch dessert a deep-fried delight

Olieballen is a traditional Dutch treat of deep-fried dough.

Get holiday baking on a roll with snowballs

Snowballs: these nutty, subtly sweet cookies are a family-friendly bake.

Rich, spicy hot chocolate a decadent treat

Castilian Hot Chocolate, a spicy and satisfying stovetop hot chocolate recipe from Free Press reader Sandy Rubinfeld.

Almond cookies melt in your mouth

Today’s Homemade Holidays feature is a recipe for delicate, melt-in-your-mouth Almond Crescent cookies.

“This is a cookie my Nana used to make, not necessarily for holidays specifically, but it’s one of my favourites, so now I make them every year. Almond and vanilla is such a classic combo and I love that this recipe isn’t super sweet,” writes Erin Lebar, the Free Press’s manager of audience engagement (and a heck of a baker).

Almond CrescentsFree Press Favourite submitted by Erin Lebar

Ingredients

Pucker up for this oh-so-sweet and easy lemon trifle

Lemon Trifle, an impressively easy trifle recipe from Free Press office manager extraordinaire Margaret McMillan.