Earlier this month we exchanged holiday recipes. Feel free to add your own in the comments!

Cranberry Torte
shared by Marcy Stahl

Ingredients
1 bag of fresh cranberries (about 2.5 cups)
½ c sugar
½ c chopped nuts (walnuts or pecans)
1 c sugar
1 c flour
½ c melted butter
¼ c melted shortening
2 eggs

Instructions
Preheat oven to 325 degrees. Grease 10” pie pan (or 9x9 square pan).  Add berries.  Sprinkle with sugar and nuts. Beat eggs, gradually add 1c sugar and blend well.  Add flour, butter, and shortening. Mix well. Pour over berries, cook for 1 hr.  Top should be nicely browned and a knife inserted comes out clean.

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Chocolate Rum Balls via keyingredient.com
shared by Jami Yazdani

Ingredients
3 1/4 cups crushed vanilla wafers
3/4 cup confectioners' sugar
1/4 cup unsweetened cocoa powder
1 1/2 cups chopped walnuts
3 tablespoons light corn syrup
1/2 cup rum

Instructions
In a large bowl, stir together the crushed vanilla wafers, 3/4 cup confectioners' sugar, cocoa, and nuts. Blend in corn syrup and rum. Shape into 1 inch balls, and roll in additional confectioners' sugar. Store in an airtight container for several days to develop the flavor. Roll again in confectioners' sugar before serving.

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Cranberry Orange Bread via Betty Crocker
shared by Jami Yazdani

Ingredients
3 cups fresh or frozen (thawed and drained) cranberries
1 2/3 cups sugar
2/3 cup vegetable oil
1/2 cup milk
2 teaspoons vanilla
2 teaspoons grated orange or lemon peel
4 eggs
3 cups Gold Medal™ all-purpose or whole wheat flour
1/2 cup coarsely chopped nuts
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder

Instructions
Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 inches, or 1 loaf pan, 9x5x3 inches.

Stir together cranberries, sugar, oil, milk, vanilla, orange peel and eggs in large bowl. Stir in remaining ingredients. Pour into pans.

Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

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Eggnog
shared by Jami Yazdani

Ingredients
1/2 pint bourbon
1 pint heavy cream
4 pints milk
3/4 cup sugar
6 separated eggs
1 tablespoon vanilla
pinch (optional) nutmeg

Instructions
In a bowl beat the egg yolks with the 1/2 cup of sugar until thick. In another bowl beat the egg whites with 1/4 cup of sugar until thick. In a third bowl beat the cream until thick. Add the cream to the yolk, fold in the egg whites, and add the milk, Bourbon, Vanilla, and a pinch of nutmeg if desired. Chill in freezer before serving.

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The Best Cinnamon Rolls via tasteoflizzyt.com
shared by Sandra Stowe