Season's eatings!

You could call this the gift that keeps on giving. Last year we asked readers to share their favorite holiday recipes. The recipes flooded in — so many that we didn't have space to run them all.

So we saved some to run for this year's holiday season, figuring a good holiday tradition can only get better when held over for another year. (Wish we could say the same about Aunt Hazel's fruitcake!)

Some recipes have been handed down through generations of families. Some were collected while living in other parts of the world. You may want to adopt one of these recipes into your own traditions. Or even if you never attempt a Christmas pudding or French yule log yourself, you may at least appreciate finding out how it's done.

MOLDED FRENCH CREAM

"We started a tradition early in our marriage to have a formal dinner by candlelight," said Virginia Hanney of Kaysville. "This recipe is the perfect finale and has become a must-have at our home. It's very pretty made in a ring mold and the center filled with fresh berries. I serve a fresh fruit sauce on the side (you could use Danish Dessert mix)."

1 cup dairy sour cream

1 cup heavy cream

3/4 cup granulated sugar

1 envelope unflavored gelatin

1/4 cup water

1 8-ounce package cream cheese, softened

1/2 teaspoon vanilla

Brush one 4-cup mold with vegetable oil. Combine sour cream and heavy cream in a medium saucepan. Beat in the sugar. Place pan over very low heat to warm.

Sprinkle gelatin over water in a cup to soften. Set the cup of gelatin in a saucepan filled with about 1 inch of hot water to allow the gelatin to dissolve and liquefy. Then stir the gelatin into the warm cream mixture. Remove the mixture from heat.

Beat cream cheese until soft in a medium bowl with electric mixer. Stir the cream cheese and vanilla gradually into the cream/gelatin mixture, blending thoroughly. Pour into prepared mold. Refrigerate 4 hours or until firm.

To unmold, dip mold into hot water for about 10 minutes. Then invert and shake cream gently onto serving plate. Refrigerate until ready to serve.

BUCHE de NOEL

"When I was an LDS missionary in France, I enjoyed looking in the windows of the pastry shops at the elaborately decorated Buches de Noel (yule logs)," writes Alison Randall of Saratoga Springs. "Not only were the cakes frosted to look like logs, but they were also topped with tiny woodland or Nativity scenes. Then on Christmas Eve, I found out they tasted as good as they looked. I decided this was one French tradition that was coming home with me."