I have so many holiday traditions, but will have to stick with the cranberry muffins. They are the one thing the family wants each year. We've had them for over 30 years each Thanksgiving and Christmas. The kids love them, and so do the adults. The second recipe is the Christmas pancakes. We have them every Christmas morning for breakfast before opening gifts. A tradition we adopted once I discovered the pancake recipe in a magazine.











Cranberry Muffins

2 cups all-purpose flour
1 cup white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons orange zest
1 1/2 teaspoons ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 cup shortening
3/4 cup orange juice
1 teaspoon vanilla extract
2 eggs, beaten
1 1/2 cups chopped cranberries
1 1/2 cups chopped walnuts

Cranberry Spread:


1 (8 ounce) can whole cranberry sauce
2 tablespoons brown sugar, packed
1/4 cup margarine


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Spray or grease a 12 cup and 6 cup muffin tin. (I use the large muffin pans and double the recipe.)

Mix together the flour, sugar, baking powder, baking soda, orange peel, nutmeg, cinnamon and ginger. (I mix this all together in a zip lock bag a week before the holiday to let the spices flavor the flour. I leave out the orange peel as it can mold inside the bag.)

Cut in shortening; stir in juice, vanilla, eggs, cranberries and nuts. Pour into muffin cups and bake for 25 minutes or until brown.

Prepare the topping in a saucepan over low heat by whisking together the cranberry sauce, brown sugar and margarine. Cook until heated and smooth. Remove from heat and serve as a spread for the muffins.


Christmas Pancakes

Ingredients

• 2 cups quick-cooking oats
• 2 cups buttermilk
• 1/2 cup all-purpose flour
• 2 tablespoons white sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 eggs, beaten
• 1/4 cup butter, softened
• 1/3 cup raisins

Directions

1. In a medium bowl, mix together the oats and buttermilk. Cover, and refrigerate overnight.
2. The next morning: In a large bowl, sift together the flour, sugar, baking powder, baking soda, cinnamon, and salt. Make a well in the center, and pour in the oatmeal mixture, eggs, butter, and raisins. Stir until just moistened. Allow batter to sit 20 minutes before cooking. If batter is too thick, add buttermilk 1 tablespoon at a time, until the batter reaches the desired consistency.
3. Heat a lightly greased, large skillet or griddle over medium heat. Pour 1/4 cup batter onto the hot griddle for each cake. Cook pancakes until bubbles appear on top, flip, and cook until lightly browned on bottom.