A Taste of Christmas: 4 Beloved Holiday Recipes from Airdrie Seniors

The holiday season is a time for nostalgia, and nothing brings back cherished memories like the smells and tastes of Christmas past.

Across Airdrie, seniors have shared their treasured family recipes, each one steeped in history and heart. From shortbread cookies lovingly crafted over decades to a toffee treat that harks back to simpler times, these recipes tell stories of tradition, love, and community.

As we gather around the table this year, let’s celebrate the flavors that have stood the test of time, connecting generations one bite at a time.

Judy D’s Shortbread
Shared by Judy D, 80, Airdrie resident

This shortbread recipe was passed down from Judy’s Aunt Esme when she was in her late teens. Judy fondly remembers making these cookies every Christmas, gifting them to friends and family in festive containers. The tradition became so beloved that she would start receiving requests for her shortbread as early as October.

Ingredients:

• 1 lb butter (softened overnight)
• ½ cup cornstarch
• 3 cups flour
• 1 cup icing sugar
• 1 tsp vanilla
• Pinch of salt

Instructions:

1. Combine cornstarch, flour, and icing sugar in a bowl.
2. Gradually beat 1/3 of the butter into 1/3 of the dry mixture until smooth. Repeat with the remaining thirds of butter and dry mixture.
3. Beat the final mixture for 10 minutes.
4. Shape cookies using a teaspoon and place on a baking sheet. Add a small piece of candy cherry or chocolate chip if desired.
5. Bake at 350°F for 15 minutes, or until the bottoms are lightly browned.
6. If dough sits for a while, beat again for 10 minutes before baking.

Dawna Frazer’s Fudge Brownies
Shared by Dawna, 92, originally from Welwyn, Saskatchewan

These brownies, with their rich chocolate flavor, have been a family favorite for generations. Dawna recalls making them for her grandchildren in the early 1980s, often pairing them with chocolate frosting and a scoop of ice cream.

Ingredients:

• ½ cup margarine or butter
• 1 cup granulated sugar
• 1 tsp vanilla
• 2 eggs
• 2 oz unsweetened chocolate, melted and cooled
• ¾ cup sifted all-purpose flour
• ½ cup chopped walnuts (optional)

Instructions:

1. In a medium saucepan, melt margarine and chocolate. Remove from heat and stir in sugar.
2. Blend in eggs one at a time, then add vanilla.
3. Stir in flour and nuts (if using), mixing well.
4. Spread batter in a greased 8x8x2-inch pan.
5. Bake at 350°F for 30 minutes or until a toothpick comes out clean. Cool before cutting into squares.

Marian Voth’s Caramel Cookies
Shared by Marian, resident at Cedarwood Station. This recipe dates back to 1950.

Marian’s caramel cookies were a holiday staple in her family, originally made with 10-cent packages of Macintosh toffee. Though times have changed, the recipe remains timeless.

Ingredients:

• 1 ½ tbsp butter
• 1 ½ tbsp cream
• 4 packages toffee bars
• 3 cups Rice Krispies
• ½ cherries (for topping)

Instructions:

1. Melt toffee, butter, and cream in a double boiler.
2. Stir in Rice Krispies until well coated.
3. Drop mixture by spoonfuls onto a baking sheet and shape with buttered fingers.
4. Place a cherry half on top of each cookie.

Valerie’s Cranberry Salad
Shared by Valerie, a resident at Cedarwood Station. It’s a refreshing holiday tradition

This colorful salad combines the tartness of cranberries with the sweetness of marshmallows and cream, making it a perfect addition to any festive meal.

Ingredients:

• 2 cups fresh ground cranberries
• 3 cups mini marshmallows
• 1/3 cup sugar
• 2 cups diced apples (unpeeled)
• 1 cup grapes (red or green)
• ½ cup toasted peanuts
• 1 ¼ cups whipped cream

Instructions:

1. Combine cranberries, marshmallows, and sugar in a bowl. Cover and chill for 2-3 hours.
2. Add apples and grapes.
3. Fold in whipped cream.
4. Serve in a glass bowl and garnish with pecans.