Westminster Mayor Nancy McNally is happy to share some of her favorite family recipes so you can treat all your loved ones to a happy holiday season. Follow along with her helpful tips and tricks and be sure to make enough of these holiday treats to share.

Cranberry Loaf 

2 cups flour
1 cup sugar
1 egg
1 tsp salt
1/2 tsp baking soda
1 1/2 tsp baking powder
1/4 cup butter
3/4 cup water
1 Tbsp lemon juice
1 1/2 cup cranberries
1/2 cup walnuts (optional)

Grease loaf pans. (Can use full-size loaf pan if desired, but using smaller pans for gift-sized loaves is preferred.) Combine ingredients and fill small loaf pans. Bake at 350° for 45 min.
(70 min. for full-size loaf) Use a toothpick to test; if it comes out clean, the loaf is baked.

Pumpkin Cake Roll 

Roll:
3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp lemon juice
3/4 cup flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
Pinch of salt

Filling:
1 cup powdered sugar
2 (8-oz.) packages cream cheese
4 Tbsp margarine or butter
1/2 tsp vanilla

Beat eggs on high speed in mixer for 5 minutes; gradually beat in sugar. Stir in pumpkin and lemon juice. Stir together flour, baking powder, cinnamon, ginger, nutmeg, and salt. Fold into pumpkin roll mixture. Spread batter onto 9”x13” baking sheet with 1-inch sides, lined with parchment. Bake at 375° for 15 minutes. Flip onto towel. Roll towel and cake together. Cool thoroughly. Unroll. For filling, combine and beat smooth. Spread over unrolled cake, then roll and serve chilled.

Bucket Bread 

1 pkg. active yeast
1/2 cup warm water
1/8 tsp ginger
3 Tbsp sugar
1 (13 oz.) can evaporated milk
1 tsp salt
2 Tbsp vegetable oil
4 cups flour

Dissolve yeast and ginger and 1 Tbsp sugar in water; set in warm area until bubbly, about 15 minutes (will look like a pancake ready to turn). Mix in other ingredients, spoon into well-greased 1-lb coffee cans or crocks. Dough will be sticky. Let rise and bake at 350° for 30 minutes. Remove from container while still warm.