Sugar and Spice and Everything Nice


Katy Scullion

These sugar cookies were made by the same recipe found in this article

Katy Scullion, Reporter

It’s the most wonderful time of the year, and what’s better than a tasty treat? From a coffee lover’s hot chocolate to a delicious pumpkin pie, here are five yummy recipes you can try! Most of these recipes come from a family cookbook that my family made, and is about 4 generations old!


Vanilla Mocha Hot Chocolate 4 servings

Can’t choose between a nice cup of coffee or warm hot cocoa? Why not have both! With this warming recipe, you can have your coffee and drink it too! This recipe comes from



  • 4 1/2cups whole milk (nut milk also works)
  • 1/3cups reals maple syrup
  • 1/4cup unsweetened cocoa powder
  • 6 ounces semi-sweet or dark chocolate chopped
  • 1 tbsp vanilla extract
  • 1 tbsp instant coffee powder
  • 1 pinch flakey salt
  • Whipped cream
  • Grated nutmeg or cinnamon (optional)



  1. Add milk, maple syrup, cocoa powder, chocolate, vanilla, coffee powder, and a pinch of salt to a large pot.
  2. Place pot over medium-low heat until milk is scalding, but not boiling
  3. Stir the pot often to make sure nothing is sticking to the bottom and burning
  4. Once the hot cocoa is steaming, ladle into mugs and add a dollop with whipped cream
  5. Drink and Enjoy!


Classic Rolled Sugar Cookies 18 servings

Sugar cookies are a holiday classic. Who doesn’t love sitting and decorating them with friends and family? This sugar cookie recipe is great for the season! These cookies can be stored at room temperature in an airtight container for up to a month. 



  • 3 3/4cups of all-purpose flour (have extra for dusting surfaces)
  • 1/2tsp salt
  • 1 1/2Cups unsalted butter (room temp, cut in pieces)
  • 1 1/2tps vanilla extract 
  • 3 large eggs



  1. Whisk flour and salt together in a small bowl to aerate; set aside.
  2. Place butter in a bowl of an electric mixer and beat with a flat paddle at a medium-high speed until creamy (about 2 minutes).
  3. Add sugar and gradually continue to beat until light and fluffy (about 3 minutes), scraping down the side of the bowl once or twice; beat in vanilla extract. 
  4. Add eggs one at a time, beating after each addition again scraping down the sides of the bowl once or twice.
  5. Turn off the mixing machine and add about 1/3 of the flour mixture then beat at a low speed.
  6. Gradually add the remaining flour, mixing just until blended, scraping down the sides of the bowls.
  7. Form into 2 flat disks, wrap in plastic, and refrigerate for at least 2 hours or until firm enough to roll. You can freeze the dough for up to 1 month; defrost in the refrigerator overnight before proceeding
  8. Preheat oven to 350 degrees and line two cookie sheets with parchment paper
  9. Remove one disk from the refrigerator and roll out to 1/4 inch thickness on a floured surface; you may need flour on your rolling pin too.
  10. Cut out cookies into the shape of your choice.
  11. Transfer cookies to the prepared cooked sheets, about 2 inches apart
  12. Bake about 10 minutes or until the edges have just begun to turn a light golden brown.
  13. Slide parchment paper onto racks to cool cookies completely. 
  14. Once cookies are cool they may be decorated as you choose


Needhams About 10 servings 

A delicious chocolate-coated treat that’s a favorite in Maine. Who knew potatoes and chocolate could taste so good! This recipe has been in my family for over 100 years. You can make everything for this treat in one day, but it tastes even better if you make the centers the day before the coating.  These treats keep well for a long time when refrigerated and are even better favored when kept for a few weeks!


Ingredients for Centers Ingredients for Coating
  • 3/4cup unseasoned mashed potatoes
  • 12 oz Chocolate Chips
  • 1/2 tsp salt
  • 4 sq unsweetened chocolate
  • 2 lb confectioners sugar
  • 1/2 cake paraffin wax
  • 1/2 lb flaked coconut
  • 2 tsp vanilla


Directions for Centers:

  1. Prepare and cook potatoes to make 3/4 cup mashed, unseasoned then add salt
  2. sing a boiler, place butter in it, and melt over boiling water
  3. Using a boiler, place butter in it and melt over boiling water
  4. Add mashed potatoes, confectioners sugar, flaked coconut, and vanilla
  5. Mix well and turn into a butter jelly roll pan and spread evenly. The mixture is very thick
  6. Place in a cool spot to harden
  7. When cool and hardened, cut into small squares then dip in chocolate coating. 
Directions for Coating:

  1. Place paraffin and unsweetened chocolate in the tip of a double boiler over water and melt.
  2. Turn down the heat and add chocolate chips. Stir to melt. Keep the heat temperature high enough to melt, but low enough to keep the chocolate thickened 
  3. Dip Needham centers to coat
  4. Placed dipped squares on wax paper to cool. 

Chocolate Chip Cookies 15 serving

Not looking for something super extravagant, just a nice evening snack? Chocolate cookies should hit the spot then! 


  • 1/2 cup granulated sugar 
  • 1/4cup packed brown sugar
  • 1/4cup margarine softened
  • 1 tsp vanilla
  • 1 egg white or 2 tbsp cholesterol-free egg product
  • 1 cup all-purpose flour
  • 1/2tsp baking flour
  • 1/4tsp salt
  • 1/2cup miniature semisweet chocolate chips



  1. Hear oven to 375 degrees
  2. Mix sugars, margarine, vanilla, and egg whites in a large bowl
  3. Stir in flour, baking soda, and salt
  4. Stir in chocolate chips
  5. Drop dough by rounded teaspoonfuls about 2 inches apart onto an ungreased cookie sheet.
  6. Bake 8-10 minutes or until cookies are golden brown
  7. Cool slightly; remove from cookie sheet 


Pumpkin Chiffon Pie with Sweet Walnut Crust 8 servings

Pumpkin pie is a holiday classic and a favorite of many people. Bring your thanksgiving to life with this delicious Pumpkin Chiffon recipe! If you feel like you can’t make this pie all at once, you can save the pie crust for up to a month, however, the pie filling can only live for 2 days.


Ingredients for filling

  • 1 tbs whiskey/brandy (alcohol is baked out)
  • 1/4 cup milk
  • 1 pkg gelatin
  • 2/3 cup light brown sugar
  • 4 eggs
  • 1 cup pureed pumpkin
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1/8tsp salt
  • 1 1/2cups whipped cream
  • Walnut halves (optional)
Ingredients for Pie Crust:

  • 1 cup walnuts
  • 1 cup graham cracker crumbs
  • 1/4 cup firmly packed brown sugar
  • 5 tbsp melted butter


Directions for crust:

  1. Preheat oven to 350 degrees
  2. Coarsely grind walnuts in a food processor
  3. Ad graham cracker crumbs then pulse to blend while drizzling in melted butter 
  4. Press into a 9-inch glass pie plate
  5. Bake 10-15 minutes on the second rack from the bottom of the oven
  6. Set aside to cool
Directions for filling:

  1. In a heavy-bottomed 2 quart pot, pour the whisky, milk, and gelatin together over low heat then whisk until gelatin is completely dissolved (about 2-3 minutes)
  2. Whisk in brown sugar and eggs, one at a time. Continue whisking over low heat (never let it boil) as you add pumpkin spices and salt
  3. Cook 5-7 min until the custard is smooth and hot
  4. Turn off heat and transfer custard to a ceramic bowl to cool at room temperature. Do not refrigerate, you don’t want the custard to firm up.
  5. In a separate bowl, whip cream to stiff peaks
  6. When the custard is room temp (takes about 45 min) fold cream gently into pumpkin custard using a rubber spatula. Do not over mix, you want some streaks in the mixture.
  7. Fold filling into cooked pie shell; chill at least 2 hours
  8. Garnish with walnut halves (optional) 


With your freshly made, tasty desserts you can take a nice rest. Grab your hot chocolate, your sugar cookies, and your pumpkin pie. Sit by the fire and watch a nice movie with your family as you enjoy the treats together.