When it came time to collect holiday recipes from the Dixon team, one thing became immediately clear — Dixon employees have a real fondness for sweets! And who can blame them with cherished recipes as delicious as these.
Without further ado, we give you five sweet treats and one savory snack, from our Dixon family kitchens to yours. Happy holidays!
Sausage Rolls by Tahnaya Fir, Accountant (Photo via Taste.com.au)
Tahnaya's mom made these sausage rolls for her kids birthdays each year. "When I moved to the States from Australia, my mum packed the recipe in my bag. Now I make them whenever I'm missing home," shares Tahnaya.
1 package puff pastry sheets, thawed
1 egg, beaten
For sausage mixture:
8 ounces ground beef (fatty, not lean)
8 ounces ground pork (fatty, not lean)
1 large onion, finely chopped
1 large carrot, grated
1 green apple, grated
1/3 cup bread crumbs
Garlic to taste, finely chopped
Paprika to taste
Oregano (dried or fresh) to taste
Thyme (dried or fresh) to taste
Salt & black pepper to taste
Heat oven to 420 F.
Thoroughly combine all sausage mixture ingredients in a bowl with your hands.
Unroll pastry sheets and place a line of sausage mixture on each sheet from end to end.
Roll the pastry sheet and seal edges closed using beaten egg to make them stick together. Cut rolled pastry logs to desired lengths, place on a lightly greased cookie sheet and apply beaten egg wash to the top of each.
Bake for 5 minutes at 420 F, then reduce heat to 350 F and back for 30-35 minutes more until golden brown.
Danielle personalizes this treat found on AllRecipes by adding crushed candy canes on the top for an extra-Christmasy crunch.
4 ounces saltine crackers
1 cup butter
1 cup dark brown sugar
2 cups semisweet chocolate chips
Chopped nuts (optional)
Crushed candy canes (optional)
Heat oven to 400 F and line cookie sheet with saltine crackers in a single layer.
In a saucepan, combine brown sugar and butter. Bring to a boil and let boil for three minutes before pouring over the saltines on the cookie sheet. Spread the sugar and butter mixture so that it completely covers the crackers.
Place the cookie sheet in the oven and bake at 400 F for 5 minutes. Remove from the oven and sprinkle chocolate chips over the top. Let sit for 5 minutes or until chocolate is melted. Spread the melted chocolate completely over the crackers and top with chopped nuts or candy canes. Once cooled, break the toffee into smaller pieces.
Bourbon Banana Bread Bonanza by Chris Narine, Graphic Designer (Photo via LeitesCulinaria.com)
The cast-iron skillet (and bourbon) makes this banana bread special. "I like to sprinkle a little brown sugar on the bottom of the skillet for extra-crunchy mouthfeel," says Chris.
1 3/4 cups all-purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup butter, softened
2 eggs, beaten well
2/3 cup sugar
1 cup mashed ripe bananas (about 3-4)
Bourbon to taste
1/2 teaspoon lemon juice
3/4 cup mini chocolate chips (optional)
Brown sugar (optional)
Heat oven to 350 F.
Mix all ingredients together in a large bowl. Add bourbon to your preference and chocolate chips for a more chocolate-flavored bread, or omit for a traditional-style banana bread.
Sprinkle the bottom of a large cast-iron skillet with brown sugar, if desired. Add mixture to cast-iron skillet.
Bake at 350 F for 30-40 minutes or until a toothpick inserted in the middle comes out clean.
Pistachio Cake by Jennifer Blevins, Marketing Manager (Photo via Blog.KingArthurFlour.com)
Jennifer calls this recipe a family favorite, saying "All the men of the family love it, and my grandma was the only one who knew how to make until I decided to learn and carry on the tradition."
1 box 2-layer yellow cake mix
3-ounce package pistachio instant pudding
1 cup water
1/2 cup canola oil
1/2 teaspoon almond extract
1/4 cup chocolate syrup
1 tablespoon unsweetened cocoa powder
Preheat oven to 350 F. Spray a Bundt pan with cooking spray.
Combine the cake mix, pudding, eggs, water, oil and almond extract in a large mixing bowl. Beat with an electric mixer on low to blend, then turn to medium and beat for 2 minutes, scraping the sides of the bowl as you go.
Pour one cup of the batter into a separate bowl and stir in the chocolate syrup and unsweetened cocoa, mixing until well incorporated.
Pour about 1-1/2 to 2 cups of the "green" batter into the prepared Bundt pan. Spoon 1/3 of the chocolate batter over the green batter, staying in the middle Bundt trough between the center and sides. Cover with more green batter and spoon on more chocolate batter, and so on, until both batters are used. Using a long metal spatula or dull knife, GENTLY zig-zag a pattern through the batters to create a marble effect.
Bake at 350 F for approximately 50 - 58 minutes until a toothpick comes out clean.
Cool for 15 minutes before removing from pan, then cool completely on a wire rack.
Once cooled, sprinkle with powdered sugar using a sifter.
Snickerdoodle Cookies by Mira Frenkel, Assistant Project Manager (Photo via Epicurious.com)
While many claim that snickerdoodle-type cookies date back to colonial America and beyond, this beloved snickerdoodle recipe actually comes from Mira's elementary school cookbook.
1/2 cup margarine
3/4 cup sugar, plus 2 tablespoons for topping
2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 teaspoon vanilla
2 teaspoons cinnamon, for topping
Heat oven to 325 F and grease a cookie sheet.
In a large mixing bowl, combine margarine and sugar well. Add egg and mix.
In a separate bowl, sift flour, baking powder and salt.
In a third bowl, mix milk and vanilla.
Add 1/3 of the flour mixture to the margarine mixture in the large mixing bowl. Blend well.
Add 1/2 of the milk mix to the large mixing bowl and blend well.
Add 1/3 of the flour mixture and the rest of the milk mixture and blend thoroughly.
Finally, add the last of the flour mixture and blend.
Drop by spoonfuls onto the greased cookie sheet. Top with cinnamon and sugar and bake for 15 minutes or until done.
Russian Tea Cookies by Shannon Butwill, Marketing Assistant (Photo via MarthaStewart.com)
In Shannon's family, all the women get together each year around Christmastime for a cookie-making night. "My favorite are always my grandma's Russian tea cookies that melt in your mouth, but they're bite-sized, so it's easy to get carried away and eat loads of them," she warns.
1 cup butter, softened
1/2 cup sifted confectioner's sugar, plus more for coating
1 teaspoon vanilla
2 1/4 cups flour
1/4 teaspoon salt
3/4 cup finely chopped pecans or walnuts
Heat oven to 400 F.
Thoroughly mix butter, confectioner's sugar and vanilla in a large bowl.
Sift flour and salt together and stir into sugar mixture. Stir in chopped nuts and place the mixture in the refrigerator until thoroughly chilled.
Press chilled dough into a rectangle, roughly 6 inches by 8 inches, on plastic wrap and score with a knife to make about 48 one-inch squares. Roll each piece into a ball and place on ungreased baking sheets.
Bake at 400 F for 10 to 12 minutes until set, but not browned.
While warm, roll balls in confectioner's sugar. Cool and roll in confectioner's sugar once more.