Each Monday in December, we have asked four TOFW presenters to share a favorite Christmas tradition or memory. Enjoy these cherished moments as you prepare you and yours for this wonderful season. We wish you the very merriest of Christmases.

I love Christmas! Everyone is more giving and loving as the world celebrates the birth of the Savior. Christmastime is also a wonderful time of food and family.

My mother was a wonderful cook, and growing up, Christmas tasted and smelled delicious. Anyone who came to our home would be treated to some Hot Spiced Punch and would leave with a container of Almond Roca. Now that I have my own family, I make a batch of Hot Spiced Punch every Christmas because it brings back so many wonderful memories and makes my home smell so Christmassy. (It also makes a ton, so it lasts through the Holidays.) And each Christmas I make Almond Roca to give to all my favorite friends and neighbors. It is the YUMMIEST candy in the world!!!

I love the smell and taste of Christmas, and hope that these recipes bring even more joy into your Christmas Season!

HOT SPICE PUNCH:

Ingredients-

• 5 Qts water
• 3 Cups sugar
• 3 sticks cinnamon
• 2 Tbsp whole allspice
• 2 Tbsp whole cloves
• 1 Lg Can pineapple juice
• 1 can frozen orange juice concentrate
• 1 can frozen lemonade concentrate

Method: Bring water and sugar to a boil and simmer for 30 minutes with cinnamon sticks. Add juices. Fill 1 tea holder with allspice, and 1 tea holder with cloves and place into punch. Simmer for 15 min. Serve warm. ALMOND ROCA:

Ingredients-

• 2 Cups Sugar
• 1 lb Butter
• 1/3 cup water
• 2 cups sliced almonds
• 2 Large (8 oz each) Hershey milk chocolate bars broken into pieces (or 3 cups milk chocolate chips)

Method: Spread sliced almonds out evenly in a jelly roll pan. Mix sugar, butter and water in a large saucepan. Cook over high heat, stirring constantly with a wooden spoon, until carmel color (276 degrees, or 285 degrees sea level). Immediately pour toffee over almonds. Cool slightly. Sprinkle chocolate pieces on still warm candy. Let melt. Spread evenly with knife. Cool completely and then break into pieces. Yield: 2 lbs