Sweet Holiday Recipes

Whip up delicious Christmas gifts in your kitchen and create holiday memories and traditions at the same time.

Three Kings Bread (Rosca de Reyes)

Three Kings Bread

Recipe courtesy of Better Homes and Gardens:
www.bhg.com/recipe/yeast-breads/three-kings-bread/

Prep Time: 35 minutes
Cook Time: 30 minutes

Ingredients:

  • 3-1/4 – 3-3/4 cups [768.9 g - 887.2 g] all-purpose flour
  • 1 package active dry yeast
  • 2/3 cup [157.57 mL] milk
  • 1/3 cup [78.86 g] butter or margarine
  • 1/3 cup [78.86 g] granulated sugar
  • 1/4 teaspoon [1.23 g] salt
  • 2 eggs
  • 2 tablespoons [29.57 mL] butter or margarine, melted
  • 2 tablespoons [29.57 g] granulated sugar
  • 1/2 teaspoon [2.46 g] ground cinnamon
  • 1/2 cup [118.3 g] chopped almonds, toasted
  • 1/2 cup [118.3 g] diced mixed candied fruits and peels
  • 1 cup [236.6 g] sifted powdered sugar
  • 1/4 teaspoon [1.23 mL] vanilla
  • 1 – 2 tablespoons [14.79 - 29.57 mL] milk
  • 1/4 cup [59.15 g] sliced almonds
  • 1/2 cup [118.3 g] candied red and/or green cherries, halved

Directions:
1. In a large bowl, combine 1-1/2 cups [354.9 g] of the flour and the yeast; set aside. In a small saucepan, heat and stir milk, the 1/3 cup [78.86 g] butter or margarine, granulated sugar, and salt just until warm (120 degree F to 130 degree F [48.9 degree C to 54.4 degree C]) and the butter almost melts. Add milk mixture to dry mixture along with eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of bowl constantly. Beat on high speed for 3 minutes. Stir in as much remaining flour as you can.

2. Turn dough out onto a floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until double (1 to 1-1/2 hours). Punch dough down. Turn dough out onto a floured surface. Cover and let rest 10 minutes.

3. Roll dough into a 20×12-in [50.80 cm x 30.48 cm] rectangle. Brush with the 2 tablespoons [29.57 mL] melted butter. Combine granulated sugar and cinnamon; add chopped almonds and candied fruits and peels, tossing to coat. Sprinkle over dough. Roll dough up, jelly-roll style, starting from a long side. Pinch seams to seal. Bring ends together to form a ring. Place dough, seam side down, on a greased baking sheet. Moisten and pinch ends together to seal. Flatten slightly. Use scissors to make cuts in dough at 1-1/2-inch [3.81 cm] intervals around edge of ring, cutting two-thirds of the way to centre. Cover; let rise until nearly double (30 to 40 minutes).

4. Bake in a 350 degree F [177 degree C] oven about 30 minutes or until bread sounds hollow when tapped (if necessary, cover loosely with foil the last 15 minutes of baking). Cool. For icing, combine powdered sugar and vanilla. Stir in enough milk to make icing easy to drizzle. Drizzle over bread; decorate with sliced almonds and candied cherries. Makes 16 servings.

Good to Know: To make this dish ahead of time, prepare, bake, and cool bread as directed; do not ice. Place bread in a freezer container or bag and freeze for up to 3 months. Before serving, thaw bread at room temperature. Ice and decorate as directed in recipe.

Nutrition Facts:
Servings per recipe: 16. Calories 255, Protein (gm) 5, Carbohydrate (gm) 40, Fat, total (gm) 9, Cholesterol (mg) 42, Saturated fat (gm) 4, Dietary Fiber, total (gm) 1, Sodium (mg) 101.

Rice Pudding

Recipe courtesy of Better Homes and Gardens:
www.bhg.com/recipe/pudding/old-fashioned-rice-pudding/

Prep Time: 10 minutes
Cook Time: 2-3 hours

Ingredients:

  • Nonstick cooking spray
  • 4 cups [946.4 g] cooked rice
  • 1 12 ounce [355 mL] can evaporated milk
  • 1 cup [236.59 mL] milk
  • 1/3 cup [78.86 g] sugar
  • 1/4 cup [59.15 mL] water
  • 1 cup [236.59 g] raisins, dried cranberries, and/or dried cherries
  • 3 tablespoons [44.36 g] butter, softened
  • 1 tablespoon [14.79 mL] vanilla or vanilla bean paste
  • 1 teaspoon [4.93 g] ground cinnamon

Directions:
1. Lightly coat the inside of a 3-1/2- or 4-quart [3.31 L or 3.79 L] slow cooker with cooking spray; set aside.

2. In a large bowl, combine cooked rice, evaporated milk, milk, sugar, and the water. Stir in raisins, butter, vanilla, and cinnamon. Transfer mixture to the prepared cooker.

3. Cover and cook on low-heat setting for 2 to 3 hours. Stir gently before serving.

Nutrition Facts:
Servings per recipe 12. Calories 204, Protein (gm) 4, Carbohydrate (gm) 34, Fat, total (gm) 6, Cholesterol (mg) 18, Saturated fat (gm) 3, Monosaturated fat (gm) 2, Dietary Fiber, total (gm) 1, Sugar, total (gm) 14, Vitamin A (IU) 243, Vitamin C (mg) 1, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 36, Cobalamin (Vit. B12) (µg) 0, Sodium (mg) 73, Potassium (mg) 230, Calcium (DV %) 111, Iron (DV %) 1, Fruit 1, Starch 2, Fat 1. Percent daily values are based on a 2,000-calorie diet.

Waffle Cookies

Waffle cookies on waffle iron

Recipe courtesy of Better Homes and Gardens:
www.bhg.com/recipe/cookies/waffle-cookies/

Start to Finish: 50 minutes

Ingredients:

  • 2 ounces [56.7 g] unsweetened chocolate, cut up
  • 1/3 cup [78.86 g] butter or margarine
  • 3/4 cup [177.5 g] sugar
  • 2 eggs, beaten
  • 1 teaspoon [4.93 mL] vanilla
  • 1 cup [236.59 g] all-purpose flour
  • 1 cup [236.59 g] semisweet chocolate pieces (6 ounces)
  • 2 tablespoons [29.57 mL] light-colored corn syrup
  • 1 tablespoon [14.79 mL] cooking oil
  • 1/2 cup [118.3 g] chopped pecans

Directions:
1. Preheat waffle iron. In a medium saucepan melt the unsweetened chocolate and butter over low heat. Cool slightly. Stir in sugar, eggs, and vanilla. Add flour; stir just until combined.

2. Drop rounded teaspoonfuls of batter into centre of each waffle grid. Bake on medium heat about 75 seconds. Using a fork transfer cookies to rack; cool. Repeat with remaining batter.

3. In a small saucepan combine semisweet chocolate pieces, corn syrup, and cooking oil. Cook and stir over low heat just until smooth. Cool before using. Spread over cookies; sprinkle with nuts. Makes about 24 cookies.

Nutrition Facts:
Calories 140, Protein (gm) 2, Carbohydrate (gm) 17, Fat, total (gm) 8, Cholesterol (mg) 25, Saturated fat (gm) 2, Sodium (mg) 33, Starch 2, Fat 2

Orange-Hazelnut Blueberry Bread (for Bread Machines)

Recipe courtesy of Better Homes and Gardens:
www.bhg.com/recipe/yeast-breads/orange-hazelnut-blueberry-bread-bread-machine/

Before making this recipe, be sure your bread machine pan can hold 10 cups [2.37 L] or more. This loaf is too lofty for smaller pans.

Prep Time: 10 minutes

Ingredients:

  • 1 cup [236.59 mL] milk
  • 2 tablespoons [29.57 g] butter or margarine
  • 1 egg
  • 3-1/3 cups [788.6 g] bread flour
  • 1 tablespoon [14.79 g] finely shredded orange peel
  • 1 teaspoon [4.93 g] salt
  • 3 tablespoons [44.36 g] brown sugar
  • 1/3 cup [78.86 g] toasted chopped hazelnuts (filberts)
  • 2 teaspoons [9.858 g] bread machine yeast or active dry yeast
  • 1 recipe Orange Icing (optional) (see below)
  • 1/2 cup [118.3 g] dried blueberries

Directions:
1. Add the ingredients to bread machine according to the manufacturer’s directions. Bake the bread using regular or white setting. (Use the light color setting, if available.)

2. If desired, when bread is cool, drizzle loaf with Orange Icing. Makes one 1-1/2-pound [680.4 g] loaf (16 servings).

Orange Icing

Ingredients:
1/2 cup [118.3 g] sifted powdered sugar
2 – 3 tablespoons [29.57 mL - 44.36 mL] orange juice

Directions:
In a small mixing bowl, stir together powdered sugar and enough orange juice to make an icing that’s easy to drizzle.

Nutrition Facts:
Servings per recipe: 16. Calories 174, Protein (gm) 5, Carbohydrate (gm) 29, Fat, total (gm) 4, Cholesterol (mg) 114, Saturated fat (gm) 1, Dietary Fiber, total (gm) 1, Vitamin A (RE) 31, Vitamin C (mg) 1, Sodium (mg) 163, Calcium (DV %) 20, Iron (DV %) 2. Percent daily values are based on a 2,000-calorie diet.

Sugar Cookies

Recipe courtesy of Better Homes and Gardens:
www.bhg.com/recipe/cookies/sugar-cookies

Prep Time: 45 minutes
Chill: 1 hour
Cook Time: 8 – 10 minutes per batch

Ingredients:

  • 3-1/4 cups [768.9 g] all-purpose flour
  • 1-1/2 teaspoons [7.393 g] baking powder
  • 1/2 teaspoon [2.464 g] salt
  • 1-1/4 cups [295.7 g] unsalted butter, softened
  • 1 cup [236.59 g] sugar
  • 1 egg
  • 1 tablespoon [14.79 mL] milk
  • 2-1/2 teaspoons [12.32 mL] vanilla
  • 1/4 teaspoon [1.232 g] finely shredded lemon peel

Directions:
1. In medium mixing bowl combine flour, baking powder, and salt; set aside. In large mixing bowl, beat butter on medium to high speed for 30 seconds. Add sugar. Beat until combined, scraping sides of bowl as necessary. Beat in egg, milk, vanilla, and lemon peel. Beat in as much flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover and chill 1 hour or until easy to handle.

2. Preheat oven to 375 degrees F [190.5 degrees C]. Roll half the dough at a time, between sheets of waxed paper, to 1/4-in [.635 cm] thickness, sprinkling bottom sheet of waxed paper with flour if cookie dough sticks. Cut with desired cutters (if dough becomes too soft, return to refrigerator). Place 1 inch [2.54 cm] apart on ungreased cookie sheets. Bake for 8 to 10 minutes or until edges are firm and bottoms are barely light brown. Transfer to wire rack to cool. Makes about 2-1/2 dozen (2-1/2- to 3-1/2-in [6.35 cm to 8.89 cm]) cookies.

Nutrition Facts:
Servings per recipe: 30. Calories 147, Protein (gm) 2, Carbohydrate (gm) 17, Fat, total (gm) 8, Cholesterol (mg) 27, Saturated fat (gm) 5, Monosaturated fat (gm) 2, Sugar, total (gm) 7, Vitamin A (IU) 243, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Folate (µg) 24, Cobalamin (Vit. B12) (µg) 0, Sodium (mg) 61, Potassium (mg) 20, Calcium (DV %) 20, Iron (DV %) 1. Percent daily values are based on a 2,000-calorie diet.

Cinnamon Coffee

Recipe courtesy of Better Homes and Gardens

Prep Time: 20 minutes
Stand: 10 minutes

Ingredients:
3 tablespoons [44.36 g] sugar
3 inches [7.62 cm] stick cinnamon
4 cups [946.35 mL] hot strong coffee
1/4 cup [59.15 mL] half-and-half
Whipped cream (optional)
Ground cinnamon (optional)

Directions:
1. Place sugar and the stick cinnamon into coffee pot; brew the 4 cups [946.35 mL] coffee.

2. Once coffee is brewed, let stand for 10 minutes on the warming element.

3. Pour the coffee into four mugs. Stir 1 tablespoon [14.79 mL] half-and-half into each mug.

4. If desired, top each serving with whipped cream and sprinkle with the ground cinnamon.

Nutrition Facts:
Servings per recipe: 4. Calories 76, Protein (gm) 1, Carbohydrate (gm) 12, Fat, total (gm) 3, Cholesterol (mg) 8, Saturated fat (gm) 2, Monosaturated fat (gm) 1, Sugar, total (gm) 10, Vitamin A (IU) 97, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Folate (µg) 4, Cobalamin (Vitamin B12) (µg) 0, Sodium (mg) 21, Potassium (mg) 138, Calcium (DV %) 20, Iron (DV %) 0. Percent daily values are based on a 2,000-calorie diet.

Popcorn and Candy Balls

Popcorn and candy balls

Recipe courtesy of Better Homes and Gardens:
www.bhg.com/recipe/candy/popcorn-and-candy-balls/

Start to Finish: 45 minutes

Ingredients:

  • 20 cups [4.732 kg] popped popcorn
  • 1-1/2 cups [354.88 mL] light-colored corn syrup
  • 1-1/2 cups [354.9 g] sugar
  • 1 7-ounce [207 mL] jar marshmallow cream
  • 2 tablespoons [29.57 g] butter
  • 1 teaspoon [4.93 mL] vanilla
  • 1-1/2 cups [354.9 g] candy-coated milk chocolate pieces or candy-coated peanut butter-flavored pieces

Directions:
1. Remove all unpopped kernels from popped popcorn. Place popcorn in a buttered 17x12x2-in [43.18 cm x 30.48 cm x 5.08 cm] baking pan or roasting pan. Keep popcorn warm in a 300 degree F [149 degree C] oven while preparing marshmallow mixture.

2. In a large saucepan bring corn syrup and sugar to boiling over medium-high heat, stirring constantly. Remove from heat. Stir in marshmallow cream, butter, and vanilla until combined.

3. Pour marshmallow mixture over hot popcorn; stir gently to coat. Cool until popcorn mixture can be handled easily. Stir in candies. With damp hands, quickly shape mixture into 3-inch-diameter [7.62 cm] balls. If you’re making the snowman figures shown, push two popcorn balls together and decorate after they cool further. Wrap each popcorn ball in plastic wrap. Store at room temperature up to 1 week.

Good to Know: For a cake version of this recipe, turn popcorn mixture into a buttered 10-in [25.4 cm] tube pan. Press gently into pan with spatula or damp hands. Let stand about 30 minutes; remove and slice like cake.

Nutrition Facts:
Servings per recipe: 24. Calories 218, Protein (gm) 1, Carbohydrate (gm) 47, Fat, total (gm) 4, Cholesterol (mg) 4, Saturated fat (gm) 2, Dietary Fiber, total (gm) 1, Vitamin A (RE) 10, Sodium (mg) 46, Calcium (DV %) 10, Iron (DV %) 0. Percent daily values are based on a 2,000-calorie diet.

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