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'Tis the Season for Friends, Family & Food! Sharing Our Favorite Holiday Recipes

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The celebrations have started, and we are all busily getting ready for the holiday season. The Wingspread family is looking forward to filling it with laughter and new memories by spending time with guests and loved ones alike this holiday season. As our gift to you, we have compiled some of our favorite recipes we thought you might enjoy.

Holiday Recipes from Our Family to Yours

Gather the family around the table and enjoy one or more of these tried-and-true, mouthwatering dishes. Be sure to make plenty because seconds and thirds will be anticipated!


Shared by Kristina H., Guest Services

"This recipe is a local favorite and symbolizes Swedish hospitality and Christmas parties."


  • 1 bottle brandy
  • ½ bottle red wine
  • 1 cup sugar
  • ½ cup raisins
  • 3 sticks cinnamon
  • 10 whole cloves
  • 6 cardamon seeds
  • 10 blanched almonds


Heat the spices in sufficient wine to cover them and cook for 15 minutes.  Add sugar, wine and brandy.  Strain.  Bottle and seal tightly.  Serve hot, with a few raisins and almonds in each cup.


Shared by Sandy N., Conference Services

"These whipped sweet potatoes aren’t too boozy, but the bourbon imparts a warm flavor to this holiday table staple at our house." 



  • 3 ½ Lbs canned sweet potatoes (vacuum packed, not the kind in sweet syrup)
  • 1 cup sugar
  • 1/3 cup bourbon
  • ½ cup butter
  • ½ teaspoon vanilla extract
  • ½ cup chopped pecans (optional)
  • 2 cups miniature marshmallows



Preheat the oven to 350 degrees.


In a large saucepan, cook sweet potatoes over medium heat until heated through.  Mash sweet potatoes  Add sugar, bourbon, butter and vanilla.  Beat until well blended.  Turn into a 2 quart baking dish.  Sprinkle with pecans and top with marshmallows.  Bake, uncovered, 30 minutes our until marshmallows are golden.  Serves 9.



Shared by Ron W., Culinary

 "At our family gatherings, the pre-dinner appetizers and conversation are just as important as the meal itself.  My wife always serves these herby, roasted olives and tomatoes with toasted baguettes." 



  • 1 cup large, pitted, black olives
  • 1 cup large, pitted, green olives
  • 1 cup, large, garlic stuffed, olives
  • 1 pint cherry tomatoes
  • 1 tablespoon Herbes de Provence (essentially a mix of rosemary, thyme and basil)
  • 8 whole, peeled, garlic cloves
  • ¼ cup olive oil
  • ¼ teaspoon fresh, ground, black pepper



Preheat oven to 425 degrees


Place all ingredients on a large sheet pan and toss together.  Roast mixture in the oven for 15-20 minutes or until the tomatoes are just starting to toast and have shriveled.  Cool the mixture in the pan.  Serve at room temperature with toasted baguette slices.




Shared by Laura R., Housekeeping

 "This is my mother's favorite holiday appetizer."



  • 2 cups fresh cranberries (can also use frozen)
  • ¾ cup water
  • ½ cup granulated sugar
  • ¼ cup packed brown sugar
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • Dash of ground cloves
  • Dash of ground allspice
  • 1 medium Granny Smith or other tart apple, peeled, cored and diced
  • ¼ cup golden raisins
  • 2, 8 ounce rounds of Brie cheese



Preheat oven to 350 degrees


Rinse cranberries in cold water and drain.  In a small saucepan, combine water and sugars.  Bring to a boil, stirring to dissolve the sugar.  Boil for 5 minutes.  Stir in cranberries and spices.  Return to boiling and reduce the heat.  Simmer, uncovered, for 5 minutes, stirring occasionally.  Stir in apple and raisins.  Simmer, uncovered for 5 minutes more.  Cool to room temperature.  Put the Brie rounds in a baking dish.  Bake uncovered for 10 to 15 minutes until cheese is warm and slightly softened.  To serve, spoon cranberry-apple mixture over warmed Brie.  Serve with any type or cracker, bread crisp or even sliced pears.



Shared by Eric B. – General Manager

 "This time of year always reminds me of warm roasts and fragrant herbs. This is one of my favorite (and quick) winter roasts." 



  • 3 tablespoons melted butter
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 1 ½ teaspoons dried rosemary, crumbled
  • Kosher (or coarse) salt and ground pepper
  • 2 small red onions, halved and cut lengthwise into ½ inch slices (about 2 cups)
  • 2 pork tenderloins (about one pound each)
  • 2 teaspoons all-purpose flour
  • ¼ cup Madeira (dry sherry or chicken broth are fine substitutes)



Preheat oven to 450 degrees


Mix together in a small bowl, 1 tablespoon melted butter, oil, garlic, rosemary, 1 teaspoon salt and ¼ teaspoon pepper.   In a small, shallow roasting pan, toss onions with half the butter mixture.  Make room on the pan for the tenderloins and place them in the center.  Rub remaining butter mixture over the pork.  Roast 10 minutes.  Heat broiler.  Set rack 4 inches from the flame.  Broil until pork registers 155 degrees, about 10 minutes.  Remove the pork from the pan.  Whisk flour and remaining 2 tablespoons butter in a small bowl.  Set aside.  Place roasting pan with onions over medium/high heat.  Add ¾ cup water and bring to a boil, stirring and scraping up and browned bits.  Add Madeira and the flour mixture.  Reduce heat to medium and cook sauce, stirring until slightly thickened about 3 to 5 minutes.  Slice pork ¼ inch thick and serve sauce on top.  Serves 6.




Shared by Ashley M., Conference Planning Manager

 "My mom gave me this recipe years ago.  For those who don’t cook for the holidays, we can always drink!"



  • 2 teabags
  • 1 – 12 oz. concentrated frozen orange juice
  • 2 – 12 oz. concentrated frozen lemonade
  • 2 cups of sugar
  • 3 cups of Brandy



Boil: 7 cups of water, then add: 2 teabags into the boiling water and swish until dark – about 4 minutes. Set aside.


Combine the remainder of ingredients separately. Then, add the tea mixture plus 3 cups of cold water.  Mix and freeze.  Serve with 7-Up or Squirt




Shared by Melissa G., Human Resources

 "My Great Grandmother would make these every year for the Holiday for my sister and me. I still make them for my family every holiday season."



  • 1 cup butter, softened
  • 1 1/2 cups powdered sugar, divided
  • 1/2 tsp salt
  • 1 1/2 cup ground almonds
  • 2 cups flour
  • 1 egg
  • 2 Tbsp water
  • 1 Tbsp vanilla
  • 2 tsp almond extract



Preheat oven to 350. Line the baking sheet with parchment paper. Cream butter, 1 cup powdered sugar, and salt. Add ground almonds, flour, and egg. Mix until combined. Add water, vanilla, and almond extract. Mix until well blended. Make balls about 1 Tbsp in size. Place on a parchment-lined baking sheet. Bake for 10-12 minutes. Remove from oven and allow to cool slightly. While still warm, roll cookies in powdered sugar.


These tried and true recipes are sure to make your holiday season a delicious one!