McClellan: Holiday recipes from new Junior League cookbook

Published 5:34 am Thursday, December 11, 2025

Well, we’re going back again. Last week’s column was introducing you to the new Longview Junior League cookbook, and I could not say enough about it.

I have had a chance to make another thing or two, and everything I have made from it has been a success. Since this is the first cookbook by the Longview Junior League since the wonderful “Bounty of East Texas” compiled in 1977 (still available at the Junior League office), two generations of women have become members of this service organization and have contributed hundreds of hours to many projects which benefit East Texas.

Last week I shared a couple of recipes with you for “anytime” entertaining. This week, the recipes are particularly good for the holiday season.

The first is a recipe from the late, beautiful Marilyn Payne. Anytime I make a recipe from someone who is no longer with us, it brings beautiful memories to mind.

Marilyn’s Cranberry Coffee Cake

1 cup butter softened to room temp (original recipe called for margarine, but I use always substitute butter; see note below)

1 cup sugar

2 eggs

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2 cups flour

1 cup sour cream

1 teaspoon almond extract

1 can whole cranberry sauce

1/2 cup chopped nuts

Glaze:

2 tablespoons warm water

1/2 teaspoon almond extract

2/4 cup powdered sugar

Cream butter and sugar and add eggs. Combine dry ingredients and add alternately with sour cream. Add almond extract. Pour half the batter in a greased and floured Bundt pan. Spread half the cranberry sauce over the batter. Pour remaining batter over cranberry sauce. Top with remaining sauce and nuts.

Bake at 350 degrees for 55-60 minutes. Cool slightly and put on a serving plate. Mix glaze ingredients and pour over cake. It can be frozen.

Note: There has been research on margarine lately proving that it has some negative results. I know butter costs more, but I buy it when it is on sale.

Madilynne Halling, one of the active members of the league, submitted this unusual recipe. It is great for serving over waffles and pancakes, and I served it on French toast.

(The difference between “active” and sustainer members is age. However, a lot of us “sustainers” remain pretty active because we like the feeling of contributing to service projects of the league and to be around the vivacious, wonderful younger members.)

Buttermilk Syrup

1 cup granulated sugar

1/2 cup buttermilk

1/2 cup butter

1/2 teaspoon baking soda

1 teaspoon vanilla extract

Stir all ingredients together in a saucepan over medium heat. Bring to a gentle boil for 1 minute., stir constantly to prevent burning. Let simmer, not high boil, for 1 minute. Cool slightly, then pour into a Mason jar or gravy boat to serve immediately. May be stored in the refrigerator and heated before serving.

If you are interested in getting a copy or copies of the “Christmas in the Pineywoods” cookbook, you can get them at the Junior League of Longview office at 1109 North Fourth St. Ste. C or call (903) 757-5740. This is a fine collection of all kinds of recipes, not just those for Christmas or holidays.

To pick up your copy in the office, the price is $45 cash or check. For shipping, handling and credit card fee, the price is $58. I promise you it is a wonderful cookbook, beautifully done with delightful recipes.

It’s fun to read all the stories of the recipes and Christmas traditions of people who submitted them.

— Barbara Richardson McClellan is a longtime food columnist. Write her in care of the Longview News-Journal, P.O. Box 1792, Longview, TX 75606.