Our Favorite Family Baking Recipes


Merry Christmas Eve everyone! We hope you’re getting to take some time to enjoy your family and friends!

Today we wanted to share with your a few of our favorite family recipes. One fo our favorite things to do during holiday season is to bake with our mom and we have a book full of recipes that have been passed down through generations. If you want to add a few new recipes to your Christmas morning tomorrow, here are a few of our favorites!



  • 1 each - Stick Butter (melted)

  • 1 each - Stick Margarine (melted)

  • 2 cups - Sugar

  • 4 each - Eggs (at room temp)

  • 2 1/2oz - Almond Extract

  • 4-5 cups - Flour

  • 1tsp - Salt

  • 3tsp - Baking Powder


  • 2lb - Powdered Sugar

  • 1/3 cup - Milk

  • 1/2 bottle - Almond Extract


Mix first five ingredients together, well.

Combine all dry ingredients, mix well.

Combine dry mixture with wet mixture, form dough.

Roll dough to 1/4 inch thickness, dusting lightly with flour so the dough doesn’t stick.

Using 2 inch cookie cutter, cut cookies out and place on greased cookie sheet.

Brush each cookie with egg wash; bake at 375 degrees for 10-15 minutes.

Dip each cooke in icing; set on wire rack to allow icing to set.

Add red & green round sprinkles for an extra touch!

Baked Cheese Grits


  • 2 cups - whole milk

  • 1 cup - stone ground grits

  • 1tsp - kosher salt

  • 1tsp - freshly ground black pepper

  • 1 cup - packed, grated extra-sharp cheddar cheese, about 4 ounces

  • 1 cup - packed, grated Monterey Jack cheese, about 4 ounces

  • 1tbsp - unsalted butter


Lightly butter the bottom and sides of a 10-inch cast-iron skillet or, alternatively, a similar size baking dish.

Pour the milk and 2 cups water into a medium saucepan, cover, and heat on medium-high until the mixture boils, about 5 minutes. Uncover the pot, add the grits, salt, and pepper, and reduce the heat to medium. Stir constantly until grits are the consistency of thick soup, about 8 minutes. Reduce to a simmer, stirring every 2 minutes, and cook for about 15 to 20 minutes to let the grits thicken further. Cook for 10 to 15 minutes longer, stirring constantly to prevent the grits from sticking to the bottom of the pan. The grits will be really thick at this point.

Remove the pan from the heat and stir in 3/4 cup of the cheddar cheese, 3/4 cup of the Monterey Jack cheese, and the butter. Pour the grits into the prepared skillet and top them with the remaining cheeses. Turn the oven to broil.

Place the skillet directly under the heating element for 2 to 3 minutes, or until the cheese topping is melted and starts to brown. Serve immediately.

Baked French Toast Recipe


  • 1 (1 pound) Loaf - French Bread, cut diagonally in 1 inch slices

  • 8 - Eggs

  • 2 cups - Milk

  • 1 1/2 cups - Half-and-Half Cream

  • 2tsp - Vanilla Extract

  • 1/4tsp - Ground Cinnamon

  • 3/4 cup - Butter

  • 1 1/3 cups - Brown Sugar

  • 3tbsp - Light Corn Syrup


Butter a 9x13 inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover and refrigerate overnight.

Preheat oven to 350 degrees F. In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture.

Bake in preheated oven, uncovered for 40 minutes

Peanut Butter Chocolate Kisses


  • 1/2 cup - Sugar

  • 1/2 cup - Packed brown sugar

  • 1/2 cup - Creamy peanut butter

  • 1/4 cup - Softened butter

  • 1/4 cup - Shortening

  • 1 each - Egg

  • 1 1/2 cups - Flour

  • 3/4tsp - Baking Soda

  • 1/2tsp - Baking Powder

  • Hershey’s Chocolate Kisses (as needed)

  • Sugar (for rolling)


Preheat oven to 375 degrees

Combine first six ingredients and mix thoroughly

In a separate bowl, combine all dry ingredients and mix well

Combine wet and dry ingredients together and mix until dough forms

Shape dough into 1” balls; roll each dough ball in sugar

Place a couple of inches apart on un-greased cookie sheet

Bake 8-10 minutes

Remove cookies from oven, wait 2 minutes; press one kiss into each cookie firmly, so as to imbed the kiss into the cookie

Allow to cool completely

Persimmon Cookie


1 cup - persimmon pulp

1 cube - butter

2 cups - flour (scant)

1 egg

1 cup - nuts (dredge)

1 cup - raisins (dredge)


1 cup - Sugar

1/2 tbsp - Nutmeg

1/2 tbsp - Cloves

1/2 tbsp - Cinnamon

1 tbsp - Baking Soda


Bake at 375 degrees

10 minutes

Small quantities

Sugar Free Gluten Free Vegan Jam Thumbprint Cookies


For the cookies

½ cup almond flour

½ cup oat flour

½ cup cauliflower flour


¼ cup melted vegan butter

1 tsp vanilla

2 tbsp monkfruit sweetener

2 tbsp sugar free maple syrup


For the jam

1 cup raspberries

1 ½ tbsp chia seeds


  • Start by adding the raspberries to a sauce pan on medium. Slowly mix them for a few minutes until they become liqiudy.

  • When the raspberries are melted add the chia seeds and remove the pan from the heat. Stir them in so they are  evenly mixed.

  • Allow the mixture to set for 20 minutes

  • While the jam is sitting, preheat the oven to 350

  • Grease a large baking sheet with coconut oil spray

  • Mix all of the ingredients for the cookies together in a large bowl until a dough is formed

  • Roll the cookie dough into balls and press a thumbprint shape into each one and place them onto the cookie sheet

  • Fill the thumbprints with the raspberry chia seed jam

  • Bake for 20-25 minutes or until golden brown

  • Allow the cookies to cool and serve them up!