OK, not really “thyme,” but you get the pun. These are vintage recipes that still stand up as festive favorites — signature holiday recipes from a thyme gone by, only available here here & now!

Nostalgic Nut Roll
Compliments of Chef Crystal Baldwin

Makes: 2 18 x 5-1/2 inch rolls
Serves: 24
Prep Time: 3 hrs.
Cook Time: 40 min.

Nut Filling
1-1/2 lb. ground nuts
1-3/4 cups sugar
12-oz. can evaporated milk
1/4 cup butter, melted
1 tsp. vanilla extract

1 2-oz. yeast cake (in Dairy Department)
1/4 cup warm water
2 Tbsp. plus 1/2 cup sugar, divided
1/2 cup warm milk
1 cup sour cream
2 sticks butter, melted
3 eggs, beaten
3 egg yolks
Zest of 1 lemon
6-1/2 cups flour
1/2 tsp. salt

  1. To make filling, combine all ingredients in a sauce pan and mix well.
  2. Cook over medium heat until the ingredients thicken slightly, approximately 5-7 minutes.
  3. Set aside and let cool.
  4. To make dough, crumble yeast in a large bowl. Stir in water and 2 tablespoons of sugar. Let set for 5 minutes or until bubbly.
  5. Stir in milk, sour cream, butter, eggs, lemon zest and remaining sugar until well combined.
  6. Add in flour and salt, mix until dough forms. Remove from the bowl and knead on a lightly floured surface until no longer sticky, approximately 2 minutes.
  7. Place back into the bowl and let rise until doubled, about 1 hour. Punch the dough down and divide in half.
  8. Roll half of the dough into a 18 x10 inch rectangle, 1/4 inch thick. Spread half of the filling and roll up jelly roll fashion; sealing the ends and the bottom.
  9. Repeat with the remaining piece of dough. Place on a parchment lined baking sheet. Let rise for 1 hour or until doubled in size.
  10. Preheat oven to 350° F. With a very sharp knife, make three evenly spaced 1/8 inch slashes in the top of each roll.
  11. Bake for 40 minutes. Let cool completely before slicing.

Nutritional Information (Per serving): Calories 520, Fat 30g, Sat. Fat 10g, Trans Fat 0g, Cholesterol 85mg, Sodium 160mg, Total Carbohydrate 53g, Fiber 4g, Sugars 23g, Protein 11g, Vitamin A 10%, Vitamin C 2%, Calcium 10%, Iron 15%

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

Retro Ribbon Candy
Compliments of Chef Crystal Baldwin

Makes: 1-1/2 lbs.
Prep Time: 2 hrs.
Cook Time: 30 min.

3 cups granulated sugar
1 cup light corn syrup
1/4 cup water
1 tsp. vinegar
1 tsp. peppermint extract
6 drops of red or green food coloring

  1. Spray 3 sheet trays with nonstick cooking spray. Preheat oven to 200° F.
  2. Combine sugar, corn syrup, water and vinegar in a large saucepan. Bring to a boil over medium heat, stirring continuously, until the sugar dissolves.
  3. Insert a candy thermometer and continue cooking without stirring until the candy reaches 285°F (soft-crack stage).
  4. Remove the candy from the heat and stir in the mint extract. Pour half of the mixture onto a prepared sheet tray and place it in the preheated oven to stay warm.
  5. Add red food coloring to the remaining candy. Pour the candy out onto the second sheet tray or heat-safe cutting board. Allow it to sit briefly until it forms a “skin.”
  6. Spray a bench scraper or heat-safe spatula with nonstick cooking spray, and use the tool to begin spreading the candy out and pushing it back together, working it across the board and allowing it to cool.
  7. As soon as the candy is cool enough to handle (but still quite hot), begin to pull it.
  8. Take the candy in both hands and pull the hands in opposite directions, stretching the candy into a long rope.
  9. Bring the ends of the strands together and twist the candy into a rope, then pull the rope out into a long strand. Continue to twist and pull the candy until it has a satin-like finish and is an opaque red color.
  10. Once the candy is still pliable but barely warm, pull it into a strand about 2 inches thick, and place it on the remaining prepared sheet tray. Place the tray back into the oven, and remove the sheet tray with the uncolored candy syrup.
  11. Repeat the pulling procedure with the second, clear portion of candy. Until it becomes opaque white. Form it into a log 2” in diameter,
  12. Remove the red candy from the oven. Cut a 5-inch segment from the white and red log, and place them next to each other on the third greased sheet tray. Begin to pull the candies together, molding them together as the candy gets thinner. Form into a very thin piece of bi-colored candy 1 inch in height. Use oiled kitchen shears to cut the candy into 6 inch lengths. Immediately push them into a ribbon shape and place them on tray at room temperature.
  13. Repeat with the remaining candy. Let the ribbons cool until very hard; place in an air-tight container.

Chef’s Notes: Use clean, heavy kitchen plastic gloves sprayed with nonstick cooking spray to handle the hot candy. If the candy gets too hard to pull, place it in the warm oven for a few minutes to soften.

Nutritional Information (Per ½ ounce serving): Calories 50, Fat 0g, Sat. Fat 0g, Trans Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 13g, Fiber 0g, Sugars 13g, Protein 0g, Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%
Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.