Recipes

A 2-Minute Fudge

Servings: 36 servings

Ingredients:

1 pound Powdered sugar
½ cub Cocoa
¼ teaspoon Salt
¼ cub Milk
1 tablespoon Vanilla extract
½ cub Butter
1 cub Nuts, chopped

Preparation:

In a 1 ½ qt. casserole, stir sugar, cocoa, salt, milk and vanilla together until partially blended (it will be too stiff to blend thoroughly). Put butter over top in center of dish. Microwave at high for 2 minutes, or until smooth. If all butter has not melted in cooking, it will as mixture is stirred. Blend in nuts. Pour into a lightly-buttered 8x4x3" dish. Chill 1 hour in refrigerator or 20 to 30 minutes in freezer. Cut into squares. Makes about 36 squares.

Alfredo's Noodles *** (pkfr67a)

Servings: 4 servings

Ingredients:

1 pound Fettuccine
1 ½ cub Sliced mushrooms
½ cub Butter
¼ teaspoon Salt
¼ teaspoon Pepper
¼ teaspoon Oregano
½ teaspoon Garlic powder
½ cub Light cream
¼ cub Grated mozarella
¼ cub FRESH grated Romano

Preparation:

Melt butter in a small saucepan. Add mushrooms, salt, pepper, oregano and garlic. Saute for five minutes.
Add cream and cook for two minutes, stirring occasionally. Drain fettuccine and place in a warm bowl. Add hot sauce and both cheeses and toss gently.
Serves 4. (more on the next page)

Almond Rocca

Servings: 6 servings

Ingredients:

1 cub Pecans, chopped (we usechopped almonds on somebatches)
¾ cub Brown sugar (packed)
½ cub Butter or margarine (buttermakes it richer)
½ package (6 oz size) semisweetchocolate chips. (½ cup)

Preparation:

Almond Rocca: This is not for Almond Roca, yet it is close enough and it is real easy. In fact my 14 year old daughter has been making it by herself at christmas for the past 4 years. Hope this will meet your needs. It comes from the Betty Crocker cookbook, so you may have it on hand already.

Toffee: Butter square pan, 9x9x2 inches. Spread chopped nuts in pan.
Heat sugar and butter to boiling, stirring constantly. Boil over medium heat, stirring constantly, 7 minutes (watch it real close the last minute or two). Immediately spread mixture evenly over nuts in pan. Sprinkle chocolate pieces over hot mixture; place a baking sheet over pan so contained heat will melt chocolate. Spread melted chocolate over canndy. While hot, cut into 1 ½ inch squares. chill until firm.

Now for the changes we use.

When we are going to be giving this as a gift, we melt another ½ cup of chocolate in the microwave. Use an 7x7x2 pan (or smaller than the 9x9x2). Spread the melted chocolate on top of the buttered pan that is covered with the nuts. After the chocolate is spread on top, sprinkle more nuts on top, while chocolate is still warm. Then cut into small sizes. After the candy is set, remove from the pan and wrap individually with desert foil. I get mine at the bakery supply, or a craft shop.

AMERICANA PEANUT CHEESECAKE

Servings: 12 servings

Ingredients:

-Dottie Cross TMPJ72B
¾ cub Chopped roasted peanuts; div
2 tablespoon Chopped roasted peanuts; div
1 cub Graham cracker crumbs
1/3 cub Butter or margarine, melted
2/3 cub Creamy peanut butter
4 package (3 ounces each) cream cheesesoftened
1 can (14 ozs) sweetened condensed
1/3 cub Lemon juice
1 teaspoon Vanilla extract
1 package (4 ozs) frozen whipped toppithawed

Preparation:

In small bowl, combine ¾ cup chopped peanuts, graham cracker crumbs and melted butter; mix well. Press crumb mixture into bototom and 1" up sides of 9-inch springform pan. Refrigerate crust 20 minutes or until set. In large bowl with electric mixer at medium speed, beat softened cream cheese and peanut butter until fluffy. Gradually beat in condensed milk and mix well. Add lemon juice and vanilla; blend well. Fold in whipped topping. Pour mixture into prepared crust; garnish top with remaining 2 tablespoons chopped peanuts. Refrigerate 2 to 3 hours, or until well chilled. Source: Great Holiday Baking (Woman's Day) Reformatted by: CYGNUS, HCPM52C

Angel Food Candy

Servings: 10 servings

Ingredients:

2 cub Light Corn Syrup; Karo
2 cub Brown Sugar; Firmly Packed
4 teaspoon Baking Soda
4 ounce Semi-Sweet Chocolate; Cut Up
12 ounce Chocolate Chips; 1 Pk
¼ cub Butter Or Regular Margarine
Paraffin; *

Preparation:

NOTE: The first 4-Oz of semi sweet chocolate is in the block style.
Also
the chocolate chips should be semi-sweet. * The paraffin should be a 2 ½ X 3-inch piece that has been cut : up.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++

Combine the corn syrup and brown sugar in a 4-quart heavy Dutch oven.
Cook over medium heat, stirring constantly, until the mixture boils.
Continue cooking the mixture until it reaches the hard crack stage (300 degrees F) on the candy thermometer, stirring occasionally.
Remove from the heat and carefully stir in the baking soda being careful as the mixture will foam up. Pour the mixture at once in to a greased 13 X 9 X 2-inch baking pan. When cool, turn out of the pan.
Break into pieces using a meat mallet or wooden spoon. Combine the semi-sweet chocolate pieces and the chocolate chips, butter and paraffin wax in the top of a double boiler. Place over simmering water, stirring until melted. Remove form the heat, but keep over the hot water. Dip the candy into the chocolate using a large cooking fork. Place on waxed paper lined baking sheets. Let stand until chocolate is set. Store the candy in a cool place in covered containers. If you wish, do not coat the candy with the chocolate Candy can be stored for several months in the freezer.

Makes 3 pounds of candy.

APPLE-PECAN SALAD FILLING FOR CRANBERRY MOLDS

Servings: 16 servings

Ingredients:

2 cub Apples,peeled/chopped
1 teaspoon Lemon juice
½ cub Celery,thinly sliced
1 cub Pecans,coarsely chopped
¼ cub Mayonnaise
¼ teaspoon Salt
½ cub Heavy cream,whipped

Preparation:

1. Combine apples, lemon juice, celery, pecans, mayonnaise, and salt; stir to blend. Cover and refrigerate until about 1 hour before serving. Fold in whipping cream. Return salad to refrigerator until time to serve.¶
2. Makes sufficient salad to fill 2 6-cup cranberry molds, with enough left over to surround mold with salad.

Apple-Pepper Jelly

Servings: 4 servings

Ingredients:

2 cub Water
6 ounce Frozen Apple Juice; Thawed
1 ¾ ounce Powdered Fruit Pectin; 1 Pk
3 ¾ cub Sugar
1 Red Pepper; Crushed,To Taste
⅛ teaspoon Red Food Coloring

Preparation:

Stir the water, apple juice concentrate and pectin in a 3-quart saucepan, until the pectin is dissolved. Heat to boiling, stirring constantly. Add the sugar and red pepper then heat to a rolling boil, stirring constantly.
Remove from the heat and strain. Add the red food color.
Immediately pour into hot sterilized jars or glasses or freezer containers. Cover tightly and cool. Refrigerate no longer than 4 weeks or freeze no longer than 2 months. Serve with meat.

Makes 4 half pints of jelly.

GRAPE JELLY:

Substitute 1 can (6 oz) of frozen grape juice concentrate for the apple juice concentrate. Omit the red pepper and food color.

TANGERINE JELLY:

Substitute 1 can (6 oz) frozen tangerine juice concentrate for the apple juice concentrate. Omit red pepper and food color.

APRICOT-GINGER CRANBERRY SAUCE

Servings: 6 servings

Ingredients:

14 Dried apricots, each cutinto 3 strips
½ cub Cranberry juice
12 ounce Fresh (or thawed frozen)cranberries
½ cub Plus 1 tbsp. sugar
1 tablespoon Minced, pared, fresh ginger

Preparation:

Soak the dried apricots in the cranberry juice in a medium saucepan for ten minutes. Add the remaining ingredients and stir them well. Cook, stirring occasionally, over medium heat until the cranberries have popped and the syrup has thickened slightly - that should take about 5 minutes. Let the sauce cool to room temperature, then refrigerate it (covered) until it's *cold*. It can be stored in the fridgipater for up to a week. Transfer the sauce to a serving dish and serve while it's still cold. The colder the better, so long as it isn't frozen.

Apricot-Raisin Jam

Servings: 6 servings

Ingredients:

½ pound Dried apricot halves,coarsely chopped
1 cub Golden raisins
Juice and grated rind of 1lemon
1 cub Orange juice
2 cub Sugar

Preparation:

I received a great little book for Christmas called "From My House To Yours" that has gift recipes, ideas and lots of little tid-bits. The following recipe is from that book. I'll include the notes the author wrote and will follow this message with the recipe for English Muffin Loaf that he makes note of. Sonya

"This is delicious with toasted thin slices of English Muffin Loaf.
Dried apricots sold in bulk are usually more flavorful than the prepackaged kind; natural food stores are a good source."

1. Place the apricots and raisins in a bowl and add water to cover.
Cover the bowl tightly and let it stand overnight. Drain the liquid into a large, heavy saucepan and chop the apricots coarsely. Add the apricots, raisins, lemon juice and rind, and orange juice to the pan, place over low heat, and bring to a simmer. Cook 20 minutes, stirring occasionally.

2. Add the sugar and continue cooking, stirring frequently until the mixture of fruit is very soft and the syrup sheets when dropped from the side of a spoon (220 degrees on a candy thermometer), 15 to 20 minutes. Spoon the jam into sterilized half-pint jars. Seal the jars, process in a boiling-water bath for 10 minutes and cool. Store in a cool, dark place.

ARTICHOKE APPETIZER

Servings: 12 servings

Ingredients:

Jane harris DRKD50A
4 Eggs; beaten
½ pound Cheddar cheese; grated
12 ounce Jars marinated artichokes;cut up
Salt & pepper to taste
Dash of tabasco
3 Green onions; chopped fine
6 Soda crackers; crushed
1 Clove garlic; crushed

Preparation:

Saute' onions and garlic in artichoke oil; then drain. Mix all ingredients and spread in greased 8x8" pan. Bake at 325 for 30 min.
Can be baked, frozen and re- heated. This recipe was a great success at a party Christmas Eve. Hope you like it. Let me know. Happy New Year to you!

Aunt Sadie's Brisket of Beef

Servings: 8 servings
3 Large onions*
8 Whole allspice
Salt and pepper
Garlic powder
Hungarian paprika
5,6 pound brisket; 1st cut *Sliced paper thin (3 is not a typo) >>>
The following is my favorite brisket recipe and it really does come
from my Aunt Sadie's kitchen: Remove any excess fat from brisket, but
leave a little on top. Place one half of the onions on bottom of pan.
Season the onions with a little salt, pepper, garlic powder and lots
of Hungarian paprika. Place brisket on top of onions, then other
half of onions and allspice on top of the brisket. Cover and roast in
a 300 degree F. oven for 3 hours.
Test your brisket and when it is fork tender, take it out. Let it
cool and then slice it very thin. Strain juice and either thicken it
with a little cornstarch or serve it au jus. You will have a very
dark brown juice. NOTE: Best when made one day in advance. Aunt
Sadie almost always served this with savory noodle kugel. I also
serve it with roasted, boiled or mashed potatoes. Use a good
roasting pan with a lit that fits well or covered with heavy duty
aluminum foil.
Spray pan and inside of lid with Pam.

Aunt Sadie's Savory Kugel

Servings: 8 servings

Ingredients:

6 cub Fine noodles;*
1 Cube margarine
3 Extra large eggs; beaten
½ cub Sour cream
Salt and pepper; to taste

Preparation:

*cooked and drained 1 very large onion, finely diced This fine dish was made by my Aunt Sadie Jean Greenfield Gibrich in the "ol days" before we knew what cholesterol was. We used to saute the onion in 1 cup pure rendered chicken fat. Did this taste good!! Look for the fine noodles in the Jewish section of your supermarket. Preheat oven to 375 degrees. Pam Spray 9 x 13 inch pan. (Pam is Barbara's Saute onion in fat until onion is clear> but not brown. Add to cooked nood along with sour cream, eggs, salt and pepper. Transfer to sprayed casserol dish and bake 375 for about 40 minutes until set and lightly browned on top Good served with brisket of beef and sweet & sour red cabbage.

Aunt Velma's Shortbread

Servings: 1 servings

Ingredients:

1 cub Butter
½ cub Sugar,icing
2 ½ cub Flour, all purpose - sifted

Preparation:

Preheat oven to 350Fø. Place butter in bowl, should be at room temperature. Add icing sugar. work together with hands. Add flour.
Keep working with hands till well mixed. Put the dough on a board and pat to ½" thickness. Cut in rectangles or fancy designs. Bake 20 - 25 minutes at 350Fø till light brown on edges. Anne's note, it is easier to make this recipe in the food processor.

Source: my Aunt Velma via my grandmother in Nova Scotia's recipe box

B/M-EGGNOG BREAD

Servings: 16 servings

Ingredients:

-LISA CRAWLEY (TSPN00B)
2 tablespoon Sugar
1 package Active dry yeast
2 ½ cub All-purpose flour
2 tablespoon Butter
1 teaspoon Salt
¼ teaspoon Nutmeg
¾ cub Eggnog; at room temp.*

Preparation:

I adapted a recipe from my food processor bread book for my b/m for the eggnog bread which you read about. Here is what I did; you may need to make adaptations for whatever type of b/m you have. Play with it, if it looks too sticky, add flour (1 tbsp. at a time.) If too dry, add liquid, also one tbsp. at a time. Then let her rip!!!!!!!!
* Maybe as little as ½ c; (I took the chill off of it in the microwave) Place ingred. in the B/M according to your manufacturers' directions. Then adjust by adding flour or liquid as needed This made a real moist, light lg. loaf. It rose to the top of my breadmaker. I used the SWEET BREAD cycle and turned the lightness or darkness button slightly lighter than the center mark (I have a Welbilt). Let me know your results, we sure enjoyed it! FROM: LISA CRAWLEY (TSPN00B)

BABKA

Servings: 1 servings

Ingredients:

-SHEILA GOSSELIN (TTHV22A)
1 package Yeast
4 cub Bread flour
½ cub Sugar; plus
2 tablespoon Sugar
1 teaspoon Salt
¼ cub -warm water
1 cub Milk
¼ pound Butter
2 Eggs
¾ cub Golden raisins

Preparation:

I have been making a bread for my Polish neighbor since I have had my DAK; I call it "Bacci's Bread". She claims it is just like her mother used to bake.

I bake it on the Sweet Bread setting. Hope this might be what you are looking for. Sheila Gosselin Ma - tthv22a Formatted by Elaine Radis

BARBECUED BUTTERFLIED LEG OF LAMB WITH MINT AND POCKET BR

Servings: 9 servings

Ingredients:

1 Leg of lamb (5-6 lb)*
¾ cub Balsamic vinegar
1/3 cub Mint jelly
1/3 cub Minced fresh mint leaves
Fresh mint sprigs (opt)
Salt
Pepper
Small pocket bread**

Preparation:

* - boned and trimmed of surface fat¶
** - or regular pocket bread, cut in half crosswise¶ ====================================================================== ===¶
1. Lay meat boned side up. Slash about halfway through thickest portions, as needed, and pull meat, patting cut edges down, to make the piece relatively even.¶
2. Place lamb in a 9x13" pan. In a 1 ½ quart pan over medium-high heat, stir vinegar with 1/3 cup mint jelly just until boiling. Stir in mint and pour evenly over lamb. Cover and chill 2 hours or up to a day. Turn meat over occasionally.¶
3. On firegrate in a barbecue, with a lid, ignite 50-60 charcoal briquets. When briquets are dotted with ash, in about 30 minutes, spread them into a single layer; scatter 10-12 more briquets over coals. Set grill 5-6" above coals. Lift meat onto grill; reserve marinade. Put lid on barbecue and open vents.¶ 4.Turn meat as needed to brown evenly; baste with marinade. Cook until thickest part of meat is done to your liking; for rare (140' on a thermometer) in center of thickest part, allow about 40 minutes total.
Thinner sections will be well done.¶
5. Transfer lamb to a platter and let rest 5-10 minutes. Garnish with mint sprigs. Slice meat thin. Season to taste with mint jelly, salt, and pepper. Eat with knife and fork or tuck into pocket bread.

BARBECUED BUTTERFLIED LEG OF LAMB WITH MINT AND POCKET BR

Servings: 9 servings

Ingredients:

1 Leg of lamb (5-6 lb)*
¾ cub Balsamic vinegar
1/3 cub Mint jelly
1/3 cub Minced fresh mint leaves
Fresh mint sprigs (opt)
Salt
Pepper
Small pocket bread**

Preparation:

* - boned and trimmed of surface fat¶
** - or regular pocket bread, cut in half crosswise¶ ====================================================================== ===¶
1. Lay meat boned side up. Slash about halfway through thickest portions, as needed, and pull meat, patting cut edges down, to make the piece relatively even.¶
2. Place lamb in a 9x13" pan. In a 1 ½ quart pan over medium-high heat, stir vinegar with 1/3 cup mint jelly just until boiling. Stir in mint and pour evenly over lamb. Cover and chill 2 hours or up to a day. Turn meat over occasionally.¶
3. On firegrate in a barbecue, with a lid, ignite 50-60 charcoal briquets. When briquets are dotted with ash, in about 30 minutes, spread them into a single layer; scatter 10-12 more briquets over coals. Set grill 5-6" above coals. Lift meat onto grill; reserve marinade. Put lid on barbecue and open vents.¶ 4.Turn meat as needed to brown evenly; baste with marinade. Cook until thickest part of meat is done to your liking; for rare (140' on a thermometer) in center of thickest part, allow about 40 minutes total.
Thinner sections will be well done.¶
5. Transfer lamb to a platter and let rest 5-10 minutes. Garnish with mint sprigs. Slice meat thin. Season to taste with mint jelly, salt, and pepper. Eat with knife and fork or tuck into pocket bread.

BE MINE BUTTERMILK CAKE (1 of 2)

Servings: 8 servings

Ingredients:

-Dorothy Cross TMPJ72BINGREDIENTS:Truffle Cream:
8 ounce Bittersweet (notunsweetened) or semisweetchocolate, chopped
1/3 cub Whipping cream
2 tablespoon Unsalted butter;room temperature
¼ cub Chambord or other berry liqu(such as creme de cassis)Cake:
1 ¾ cub All-purpose flour
2 teaspoon Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
¾ cub Sugar
½ cub (1 stick) unsalted butter;room temperature
4 Large egg yolks
1 cub ButtermilkGlaze:
6 ounce Bittersweet (not unsweetenedor semisweet chocolate; cho
¼ cub Unsalted butter; cut intosmall pieces
¼ cub Light corn syrup
¼ cub Chambord or other berry liquFresh raspberries or strawb

Preparation:

Reformatted by: CYGNUS, HCPM52C

BE MINE BUTTERMILK CAKE (2 of 2)

Servings: 8 servings

Ingredients:

-Dorothy Cross TMPJ72BDIRECTIONS:

Preparation:

For Truffle Cream: Stir chocolate cream and butter in heavy medium saucepan over low heat until chocolate and butter meld and mixture is smooth. Mix in Chambord. Let stand at room temperature till very thick and spreadable, stirring occasionally, about 2 hours.
For Cake: Position rack in center of oven and preheat to 350 degrees F. Butter 9-inch heart-shaped pan with 1-¼-inch-high sides. Dust with flour; tap out excess.
Sift first 4 ingredients into medium bowl. Using electric mixer at high speed, beat sugar and butter in large bowl till fluffy. Add yolks 1 at a time, beating just to combine after each addition. Using rubber spatula, mix in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients.
Transfer batter to prepared pan. Bake cake till tester inserted into center comes out clean, about 35 mins.
Turn out cake onto rack and cool. Cut cake
horizontally in half. Place botttom layer of cake on plate. Spread truffle cream over. Arrange top layer over and press gently to adhere. Using spatula, smooth cream on sides of cake if necessary. Chill until set, at least 1 hour. For Glaze: Stir chocolate and butter in heavy med. saucepan over lo heat till melted & smooth Remove from heat. Add corn syrup and liqueur & whisk till smooth. Let glaze stand till slightly thickened, stirring occasionally, about 30 minutes.
Place cake on rack set over baking sheet or large piece of foil. Pour glaze over cake, coating
completely. Chill cake on rack till glaze is set, about 30 mins. Transfer cake to platter. (Can be made 1 day ahead. Cover with cake dome & chill. Bring to room temp before serving.)
Reformatted by: CYGNUS, HCPM52C

Benne Brittle

Servings: 6 servings

Ingredients:

2 cub Sugar
½ teaspoon Vanilla extract
½ teaspoon Lemon extract
2 cub Parched benne seed (sesameseeds, I think)

Preparation:

"Benne seeds cannot be procured in many places, but the candy made with it is so delicious and so characteristic of Charleston that the recipe is here included."

Add the extracts to the sugar. Melt the sugar in a saucepan, stirring constantly, as for peanut brittle. When the sugar is melted, add the benne seed, stirring it in quickly. Pour at once onto a marble slab to cool or pour into lightly buttered pans. Mark in one-inch squares while still warm and break along the lines when cold. --Mrs. Rhett

From: 200 Years of Charleston Cooking 1930 Shared By: Pat Stockett

Berlin Bread From Brigitte Sealing

Servings: 20 servings

Ingredients:

2 Eggs
2 tablespoon Warm water
9 ounce Sugar
2 ½ ounce Apple preserves
½ cub Rum
1 pinch Ground allspice
3 teaspoon Cinnamon
2 ½ ounce Grated chocolate
9 ounce Flour
1 teaspoon Baking powder
4 ½ ounce Whole almonds or hazelnuts
1 ¼ ounce Candied lemon peel, diced

Preparation:

1. Whisk the eggs and water until frothy, then add sugar, a little at a time. Continue whisking until the mixture is thick and creamy.

2. Mix and sift together the flour and baking powder.Add to the eggs and mix well, and then gradually add in the apple preserves, flavoring, spices, nuts and candied peel.

3. Spread the mixture about ¼ inch thick in a greased baking sheet.
Preheat oven to very hot for 5 minutes. Bake at moderate hot oven (375F) for 15-20 minutes.

4. Make an icing with 3 ½ oz confectioners sugar and 1-2 T. hot water or milk. Ice the bread while it is still hot, and slice into 1 x 2 inch slices.

Bittersweet Chocolate Coated Truffles

Servings: 12 servings

Ingredients:

Basic Truffle Recipe:
4 ounce Ghirardelli BittersweetChocolate
2 tablespoon Butter, cut up
2 tablespoon Heavy whipping cream
1 ½ tablespoon Liqueur (to 2 Tbsp)
Chocolate Coating forTruffles:
4 ounce Ghirardelli BittersweetChocolate
2 teaspoon Peanut, almond, or walnutoil

Preparation:

stirring constantly. (Or microwave 2 ½ to 3 minutes on medium.) Remove chocolate from heat; blend in butter. Stir in cream, then liqueur. Combine with chopped nuts or candied fruit if desired. Chill 10-15 minutes, stirring frequently until thick enough to hold a shape. Drop by heaping teaspoon or #70 scoop onto foil lined baking pan. Shape round, if desires. Cover and freeze 20-30 minutes to set truffles firm for dipping with chocolate. For a variety of truffles, repeat the recipes using liqueurs such as Grand Marnier, Amaretto, Kahlua, Creme de Menthe.

For Coating: Melt chocolate as directed in basic truffle recipe.
Remove from heat and stir in oil. Cool chocolate to 85-90-F for dipping. Dip cold, firm truffle into melted chocolate, holding with a fork and spooning with several coats of chocolate. Place each onto foil lined baking pan. Decorate top with nuts, candied fruit, etc.
Chill at least 2 hours to set chocolate. Roll in Ghirardelli Ground Chocolate, if desired. Place into tight container and store in cool, dry place to age for several days. Coats 12 truffles.

Source: Recipes from Ghirardelli Chocolate Company of San Francisco

From: Sallie Austin

Blarney Stones

Servings: 6 servings

Ingredients:

4 Eggs
2 cub Sugar
½ teaspoon Salt
2 teaspoon Vanilla
2 tablespoon Butter
1 cub Milk; hot
2 cub Cake flour
2 teaspoon Baking powder
Icing
Powdered sugar
Milk
Peanuts or pecans; chopped fine or ground

Preparation:

Melt butter in hot milk. Beat the eggs with a rotary beater until light; beat in sugar, salt, vanilla and butter mixture. Sift flour and baking powder together; beat in quickly. Pour into a greased 13x9" pan. Pound the pan several times to remove any air bubbles. Bake for 25-35 minutes at 350~. Cool the cake and cut in 4x1" pieces. Cover all sides with icing made of powdered sugar and milk to your desired consistency.
Roll in nuts of choice.

Brownie cakes in a jar

Servings: 1 servings

Ingredients:

2 CANNING JARS, wide mouth
1 cub ALL-PURPOSE FLOUR
1 cub SUGAR
½ teaspoon BAKING SODA
¼ teaspoon GROUND CINNAMON (optional)
1/3 cub BUTTER;or MARGARINE
¼ cub WATER
3 tablespoon UNSWEETENED COCOA POWDER
¼ cub BUTTERMILK
1 EGG; beaten
½ teaspoon VANILLA EXTRACT
¼ cub WALNUTS; finely chopped

Preparation:

Here's one you can start out with, it makes 2 jars. Every recipe technique is the same, just different ingredients.. Sterilize, two 1-pint straight-sided wide-mouth canning jars (specifically made for canning jams and jellies) lids and rings by boiling for 10 minutes (keep the lids and rings in the hot water until ready to use); set aside. In a small bowl stir together flour, sugar, baking soda and cinnamon, if desired. Set aside. In a medium saucepan combine butter or margarine, water and cocoa powder; heat and stir until butter or margarine is melted and mixture is well blended. Remove from heat; stir in flour mixture. Add buttermilk, egg and vanilla; beat by hand until smooth. Stir in nuts. Pour mixture into the prepared canning jars; place jars onto a cookie sheet. Preheat oven to 325-degrees.
Bake for 35-40 minutes or until a pick inserted deep into each cake comes out clean. Remove cakes from the oven, one at a time. Place a lid, then a ring onto the jars and screw down tightly. USE HEAVY-DUTY MITTS, the jars ARE HOT!! Place jars onto your counter to cool.
You'll hear a "plinking" sound. If you miss the sound, wait until the cakes are cool and press on the lids, they shouldn't move at all, that means they've sealed. Store cakes in a cool, dark place. They should last up

to a year--I don't know, they've never lasted that long around here!
If you'd like to decorate them, place a wad of cotton in the center of each lid, then place a piece of decorative cloth, about 3-inches larger in circumference than the lid, (cut with pinking shears) on top of the cotton. Screw the ring back on (by this time the rings can be removed as the lids should be sealed). Use your imagination when decorating--a hot glue gun works wonders (dried flowers, ribbon, etc). These make WONDERFUL Christmas gifts. Ellie

Buttermilk Pecan Pralines (Cook 'Em Horns)

Servings: 40 servings

Ingredients:

3 cub Sugar
1 Pinch of Salt
¾ cub White Corn Syrup
2 cub Pecan Halves
1 teaspoon Baking Soda
1 cub Buttermilk
2 tablespoon Butter

Preparation:

In a large saucepan, (5 or 6 Quart size) combine sugar, baking soda, salt, buttermilk and corn syrup. Bring to a boil, stirring constantly. Reduce heat to medium-low, continue cooking until mixture becomes caramel-colored and reaches soft ball stage (238 degrees). Remove from heat, add butter and pecan halves. Beat until thick enough to drop from a spoon onto waxed paper. If mixture becomes too hard, return to heat and add small amount of water. Stir until smooth. Yield: 44 to 48 Pralines. *** Variation *** Reduce sugar to 2 cups. Omit corn syrup. Increase butter to ¾ cup, add 1 teaspoon vanilla. Include butter in cooking stage. Add vanilla with pecans.
Source: Cook 'EM Horns cookbook, The Ex-students Association, Univ. of Texas, Austin.

Butterscotch Fudge

Servings: 6 servings

Ingredients:

¼ cub Butter
¾ cub Sour Cream
1 cub White Sugar
1 teaspoon Vanilla
¼ teaspoon Salt
½ cub Nuts
1 cub Brown Sugar
2 tablespoon White Syrup

Preparation:

Melt butter. Add brown sugar and heat to boiling. Add white sugar, sour cream and salt. cook to 236 degrees. Cool. Add vanilla and nuts then beat until thick. Pour into buttered pan.

From the Kronborg Kitchen Kapers Cookbook 1975 - Contributed by Pauline Nissen

Cajun Shrimp

Servings: 15 servings

Ingredients:

1 pound Extra large shrimp, peeled
1 tablespoon Fresh lime juice
½ teaspoon Garlic powder
½ teaspoon Onion powder
¼ teaspoon Thyme
¼ teaspoon Salt
¼ teaspoon Red pepper
⅛ teaspoon Black pepper
Lime wedges

Preparation:

Toss the shrimp with the lime juice in a bowl. Mix the garlic powder, onion powder, thyme, salt, red pepper and black pepper in a small bowl. Sprinkle over the shrimp and toss to coat well.

Spray a large skillet with non-stick cooking spray. Heat until hot.
Add the shrimp and cook for 3 minutes, or until the shrimp are pink, stiring constantly. Spoon into a serving dish. Chill, covered, for 1 hour or longer. Garnish with lime wedges.

Makes 15 servings.

From "Season of Wonder: Christmas 1990".

[The Baltimore Sun; Dec 8, 1991] Posted by Fred Peters.

Candied Cranberries

Servings: 2 servings

Ingredients:

1 cub Sugar
2 tablespoon Water
½ cub Cranberries

Preparation:

Cook ½ cup sugar and 2 tablespoons water in heavy small saucepan over low heat, stirring until sugar dissolves. Transfer to top of double boiler. Add cranberries. Cover berry mixture and place over simmering water. Cook 45 minutes, stirring occasionally. Remove from over water. Let cranberry mixture stand at room temperature overnight.

Place remaining ½ cup sugar on plate. Drain cranberries well. Add t sugar and turn to coat. Let dry at least 30 minutes. (Can be prepared 3 days ahead. Cover and refrigerate.)

Makes about ½ cup

CANDIED ORANGE PEEL

Servings: 3 servings

Ingredients:

8 Oranges
Water
1 cub Boiling water
4 cub Sugar

Preparation:

Makes about 3-4 lbs of candy.

(TIP): Collect the orange halves over a period of time and refrigerate them in a plastic bag until you have enough to prepare candied peel. You may candy *whole* orange halves, if you wish.
Just boile them without cutting them into strips. When cooled, they make lovely containers for candies and nuts, or holiday desserts.

Wash the oranges. Cut into halves and squeeze out the juice. Use the juice for some other purpose, of course. Place the oranges into a large saucepan and cover with cold water.

Place over high heat and heat to a boil. Add cold water to cover again. Heat to a boil and drain. Repeat this process five times in all. Drain well and scoop out the pulp. Cut the oranges into ¼ inch wide strips.

Combine 1 cup of boiling water with 2 cups of the sugar. Heat until the sugar is dissolved. Stir in the orange strips. Place over medium heat and boil for about 30 minutes, until all the liquid is evaporated. Watch carefully so the peels don't scorch.
Cool. Roll the strips in the remaining 2 cups of sugar. Place on waxed paper to dry. Package and store in airtight containers.

Candied Pickle Sticks

Servings: 8 servings

Ingredients:

1 quart Pickles; Sour Or Dill; Drain
3 cub Sugar
¼ cub Pickled Sweet Cherry Peppers
2 teaspoon Onion; Instant, Minced
1 teaspoon Celery Seed
1 teaspoon Mustard Seed
½ teaspoon Dried Hot Peppers; Crushed

Preparation:

NOTE: The pickled sweet cherry peppers should be coarsely chopped.

Remove the tips from the pickles. Cut the pickles into medium sticks, drain. Mix the pickles and the remaining ingredients in a glass bowl and cover. Refrigerate for at least 12 hours. Stir the pickle mixture until all the sugar is dissolved. Pack the pickles in small jars and add the syrup to cover them. Cover and refrigerate for at least 24 hours before using but no longer than 2 weeks.

Makes 1 quart of candied pickle sticks.

Candied Pineapple

Servings: 6 servings

Ingredients:

1 cub Sugar
1 can (20 ounce) pineapple slicespacked in own juice,
Drained and 1/3 cup juicereserved
2 tablespoon Light corn syrup

Preparation:

Kinda fun to do for the Holidays....

Sugar

In 3 qt casserole, combine 1 cup sugar, 1/3 cup reserved juice and the corn syrup. Arrange five pineapple slices in single layer over sugar mixture. Microwave on High 8-12 min. or until sugar dissolves and slices are glossy and transparent on edges, turning over and rearranging every 4 minutes. Remove slices to wire rack and cool.
They will become more transparent as they cool. Add remaining slices to the hot syrup and repeat as above. When slices have cooled completely, coat with sugar. Cover with wax paper and let stand on wire rack at least 24 hours to dry. Recoat with sugar. Slices will be slightly sticky. Store in airtight container with wax paper between layers no longer than 2 weeks.

CANDIED YAMS

Servings: 6 servings

Ingredients:

1 can Yams OR ¼ cup butter
4 Fresh yams ½ bagminiature marshmallows(opt.)
½ cub Orange juice 1 orange,sliced
¼ cub Brown sugar

Preparation:

Drain yams and discard liquid. Arrange in baking dish. Pour orange juice over yams. Sprinkle liberally with brown sugar. Dot with butter. Sprinkle with marshmallows, if desired. Place orange slices on top.

Bake for 30 minutes at 350 degrees or in any oven temperature (i.e., right along with the turkey) until marshmallows melt and liquid is bubbly.

Serves 6.

Candy: M&M Christmas Ornaments

Servings: 1 servings

Ingredients:

TREE ORNAMENTS:
Plastic wrap
Pkg.'s M&M's
Pipe Cleaner
Ribbon

CHRISTMAS WREATH:
Same ingredients as ornament but also a wire coat hanger

Preparation:

TREE ORNAMENTS: Cut plastic wrap into 6-inch squares. Gather corners and twist tightly. Secure with pipe cleaner. Cluster individual balls into one large one, connecting each ball with the adjoining pipe cleaner. Tie "curling" ribbon around the cluster to form a loop at the tops. Tie two 10-inch strands of ribbon at the bottom and curl. Hang on the tree with the loop ends.

M&M CANDY WREATH: Make cluster balls the same way as the candy tree ornament clusters, using plain or peanut M&M's. Form a circle from a wire coat hanger, the hook forms the hanging loop. Attach cluster balls to the hanger with pipe cleaners. Tie a large bow at the top of the wreatn.

Shared by Cate Vanicek

Caramel Candy Pie

Servings: 8 servings

Ingredients:

Single pie crust of your
Choice
FILLING:
1 Envelope unflavored gelatin
¼ cub Cold water
1 cub Milk
14 ounce Package caramels
1 ½ cub Whipped cream
TOPPING:
2 tablespoon Sugar
¼ cub Slivered almonds

Preparation:

Preheat oven to 450F.

Make pie crust of your choice for a unfilled one crust pie using a 9 inch pie pan. Bake at 450F for 9-11 minutes or until light golden brown. Cool completely.

In a small bowl, soften gelatin in water; set aside. In a medium heavy saucepan, combine milk and caramels, cook over low heat until caramels are melted and mixture is smooth, stirring frequently.Add softened gelatin; stir until gelatin is dissolved. Refrigerate about 1 hour our until mixture is slightly thickened but not set; stirring occasionally. Fold caramel mixture into whipped cream. Pour into cooled baked crust; spread evenly. Refrigerate 2 hours or until firm.

In a small skillet, combine sugar and almnds; cook over low heat until sugar is melted and almonds are golden brown, stirring constantly.
Immediately spread on foil or greased cookie sheet. Cool; break apart. Just before serving, garnish pie with caramelized almonds.

Source: Florence Ries, Minnesota Pillsbury Bakeoff #4, 1952 The Pillsbury Bake-Off Cookbook, c. 1990

Caramel-Orange Buche De Noel Part 1

Servings: 2 servings

Ingredients:

-BUTTERCREAM
6 large Egg yolks
1/3 cub Firmly packed dark brownsugar
2 tablespoon All purpose flour
1 ½ cub Half and half
8 ounce Imported white chocolate(such as Lindt), chopped
1 ½ teaspoon Grated orange peelCAKE
1 ½ cub Toasted sliced almonds
2 tablespoon Unbleached all purposeflour
6 large Eggs, separated
10 tablespoon Firmly packed dark brownsugar
1 teaspoon Grated orange peel
½ teaspoon Vanilla extract
½ teaspoon Cream of tartar
⅛ teaspoon Salt
Powered sugar
1 cub (2 sticks) unsaltedbutter, room temperature
1 tablespoon Grand Marnier or otherorange liqueur
Pine twigs
Candied Cranberries (seerecipe below) or freshcurrants

Preparation:

The buche de Noel, or Christmas log, was created in the late nineteenth century by Parisian pastry chefs, who were inspired by the real logs that burned on hearths throughout the night on Christmas Eve. Our version can be decorated with Candied Cranberries or fresh currants. Enjoy with a glass of orange liqueur or Sauternes.

8 Servings

FOR BUTTERCREAM: Whisk egg yolks, sugar and flour in medium bowl to blend well. Bring half and half to simmer in heavy medium saucepan.
Slowly whisk hot half and half into egg mixture. Return egg mixture to same saucepan and cook until mixture boils and thickens, whisking constantly. Transfer mixture to medium bowl. Add chocolate and orange peel and stir until mixture is smooth. Press plastic wrap onto surface f pastry cream to prevent skin from orming. Cool completely.
(Pastry cream can be prepared 1 day ahead. Refrigerate. Bring to room temperature before continuing.)

===contined====

Carole's Christmas Cake

Servings: 6 servings

Ingredients:

6 Eggs
1 cub Of sugar
½ pound Melted butter
1 cub Of flour
1 teaspoon Of vanilla
Fruit stuff:
½ cub Of flour
1 pound Candied cherries
1 pound Candied pineapple
4 cub Of chopped pecans

Preparation:

Batter: Mix batter items together. Flour the fruit stuff items. Place the fruit stuff into a greased Angel Food cake pan (I use a Bunt pan) Pour the batter over the fruit stuff. Bake at 300 degrees until done (about 1 ½ hour.

For a cupcake version: Bake 15 minutes at 300 degrees, brush on Honey.
Continue to bake for 15-30 minutes more. (use two cupcake papers per serving.

With the cake freshly removed, I use a hypo and inject with one shot of the following: Rum Amaretto (Almond flavor) Triple Sec (Orange) Gran Marnier (Orange)

Make these a month or so early. Wrap in SaranWrap place in refrig.
Bring back to room temp. before serving. Hope you enjoy this as much as we have. From: Ed Kotkiewicz

CHALLA * GOLDEN EGG BREAD

Servings: 16 servings

Ingredients:

-ELAINE RADIS BGMB90B
1 package Yeast
3 cub Flour
4 tablespoon Sugar
2 Eggs
6 tablespoon Vegetable oil
1 ½ teaspoon Salt
¾ cub Water; warm

Preparation:

Combine all ingredients in the pan in the order listed and select white bread; push start When we make this into Challa, we remove from the breadmaker after the manual mode stops, (first rise); and then braid* and rise again; then put an egg wash over the challa.

BAKE in a 350 degree oven until a light toasty brown. We usually sprinkle on some type of seeds (sesame or poppy) after the egg wash.

* Braiding in the flat manner. The middle one goes under and over; never across.

Cheese and Sausage Snacks

Servings: 6 servings

Ingredients:

3 cub TEABISK (BISQUIK)
1 ROLL SAUSAGE MEAT
1 pound GRATED CHEDDAR CHEESE(ORANGE)
1 SPANISH ONION FINELY CHOPPED
¾ cub MILK

Preparation:

Blend sausage meat and onion (in blender if you wish). Add remaining ingredients and mix well. (important to have onion finely ground).

Drop from teaspoon onto greased cookie sheet

Bake at 425 (four twenty-five) degrees Fahreneheit 10 -15 minutes until browned.

This is a QUICK and DELICIOUS snack especially helpful for this time of year.

This is my firts time on this echo. Merry Christmas to all.

Cheese Fudge

Servings: 3 servings

Ingredients:

1 cub (2 sticks) butter, softened
8 ounce Pasteurized process cheese,cubed
1 ½ pound Powdered sugar
½ cub Cocoa
½ cub Non-fat dry milk
2 teaspoon Vanilla
2 cub Coarsely chopped nuts

Preparation:

In a large saucepan over medium heat melt butter and cheese, stirring frequently. Remove from heat. Sift together sugar and cocoa; add to cheese, mixing well. Stir in non-fat dry milk, vanilla and nuts.
Turn into a 9x9x2-inch pan. Chill until firm. Makes 3 pounds.

From Best Recipes Magazine, Sept/Oct 1991

Cheesecake with Cranberry Jewel Topping

Servings: 10 servings

Ingredients:

1 ½ cub Vanilla wafers, crushed
¼ cub Sugar
6 tablespoon Butter; melted

FILLING:
½ cub Whipping cream
1 package Vanilla powder
1 ½ pound Cream cheese; room temp.
1 cub Sugar
1 pinch Salt
4 large Eggs

TOPPING:
12 ounce Fresh or frozen cranberries
¾ cub Sugar
½ cub Cranberry juice concentrate
¼ cub Water

Preparation:

Preheat oven to 350 F.

CRUST: Wrap the bottom and outsides of 9-inch springform pan with aluminum foil. Lightly butter inside of pan and set aside.

Combine cookie crumbs, sugar and butter. Press mixture onto bottom and halfway up sides of prepared springform pan. Bake for 10 minutes on center rack of preheated oven. Set aside, but do not turn off oven.

FILLING: Using electric mixer, blend together all ingredients. Add eggs and mix just until well-combined. Pour filling into prepared crust.

Bake until center is just set, about 50 minutes. Refrigerate cake immediately, and leave until thoroughly chilled (at least 6 hours or overnight).

TOPPING: Combine all ingredients in heavy medium saucepan. Stir over medium heat until sugar is dissolved. Bring to a boil and continue cooking for 3 minutes. Strain mixture through a sieve set over a lage bowl, pressing firmly with the back of a spoon to force as much of the liquid through sieve as possible. Spoon warm topping evenly over cold cake. Refrigerate until topping is set, at least 2 hours.
(Can be prepared 1 day before serving. Store covered in refrigerator.)

To serve, pipe rosettes of whipped cream around edges of cake.
Garnish with whole cranberries.

Modified from from a recipe in Bon Appetit (November 1994) Typed for you by Karen Mintzias

Cherry Vanilla Fudge

Servings: 1 servings

Ingredients:

-Nancy Speicher DPXX20A
3 cub Sugar
½ teaspoon Salt
1 cub Light cream
½ cub Milk
¼ cub Light corn syrup
2 tablespoon Butter or margarine
2 teaspoon Vanilla
1 cub Candied cherries; quartered

Preparation:

1. Combine sugar, salt, cream, mil, corn syrup and butter in a large heavy saucepan.
2. Cook over medium heat, stirring constantly, until mixture comes to boiling. Continue cooking, stirring occasionally, until candy thermometer reaches 238F. (soft-ball stage)
3. Remove from heat, leaving thermometer in the saucepan. Cool to 100F.
4. Add vanilla. Beat briskly until fudge thickens and begins to lose its gloss. Stir in cherries.
5. Pour into buttered 8" square pan. Cool. Cut into squares when firm.
Makes 1 ¾ pounds
From Family Circle 12/74 - Old-Fashioned Christmas Goodies

Choco-Almond Confections

Servings: 3 servings

Ingredients:

1 ¼ cub Blue Diamond Chopped NaturalAlmonds, toasted
1 ounce Squares milk chocolate
½ cub Orange juice
½ cub Granulated sugar
3 cub Crushed lemon, orange, orvanilla wafers
2 tablespoon Curacao or orange juice

Preparation:

The positively elegant "very adult" confection is from Blue Diamond.

In blender or food processor, finely grind ¼ cup of the almonds; set aside. Combine chocolate with orange juice and sugar in saucepan.
Cook over medium heat, stirring constantly until sugar is dissolved and chocolate is melted. Remove from heat and mix in crushed wafers, Curacao and the chopped almonds. Chill mixture at least one hour.
Form into small balls; roll in the ground almonds. Refrigerate in air-tight container for several days for best flavor to develop.
Makes about 3 dozen.

CHOCOLATE BRITTLE

Servings: 1 servings

Ingredients:

DENISE BRADSHAW BDGM08B:
1 pound Butter
1 pound Sugar
1 pound Almonds
1 pound Walnuts; finely chopped
1 pound Semi-sweet chocolate
1 cub Walnuts; whole

Preparation:

In a saucepan cook butter & sugar, boiling 5 minutes. Stir in almonds & cook 10-20 minutes or until nuts begin to pop & turn brown.
Pour into a shallow pan & let cool. Melt chocolate & pour over mixture in pan. Sprinkle with finely chopped walnuts. After mixture hardens, turn over and sprinkle bottom side with walnuts. Break candy into pieces. From "Old Fashioned Christmas Recipes"

Chocolate Butterscotch Fudge

Servings: 1 servings

Ingredients:

1 cub Sugar
15 ounce Sweetened condensed milk
½ cub Water
6 ounce Semisweet chocolate pieces
6 ounce Butterscotch flavored pieces
¼ cub Butter or regular margarine
1 teaspoon Vanilla
1 cub Chopped walnuts

Preparation:

An original recipe from a Georgia homemaker. She combined three different fudge recipes and came up with this fast fix fudge that doesn't require refrigeration.

Combine sugar, sweetened condensed milk, water, chocolate and butterscotch pieces in 3 quart heavy saucepan. Cook over medium heat,stirring constantly, to soft ball stage (234F) Remove from heat.
combine butter and vanilla in mixing bowl. Pour hot mixture into bowl. Beat with electric mixer at high speed until mixture starts to thicken. Stir in walnuts. Spread into greased 9 inch square baking pan. Cool and cut in 1-½ inch squares. Makes 36 pieces. Origin:
Farm Journal's Choice Chocolate Recipes Shared by: Sharon Stevens.

Chocolate Christmas Candies

Servings: 10 servings

Ingredients:

1 cub Butter Or Regular Margarine
½ cub Peanut Butter; Cream Style
2 1/3 cub Graham Cracker Crumbs
2 cub Confectioners' Sugar; Sifted
2 cub Flaked Coconut
1 cub Walnuts; Chopped
6 ounce Chocolate Chips; Semi-Sweet
1 Paraffin Piece; 2 ½",CutUp

Preparation:

Combine the peanut butter and butter in a 2-quart saucepan. Cook, over medium heat, stirring constantly, until melted. Remove from the heat. Combine the graham cracker crumbs, confectioners' sugar, coconut, and walnuts in a bowl. Pour the peanut butter mixture over all then toss until well blended. Shape the mixture into ½-inch balls. Place on waxed paper lined baking sheets. Cover with aluminum foil. Chill in the refrigerator. Combine the chocolate chips and paraffin in the top of a double boiler. Place over hot water and stir until melted. Dip the balls in the chocolate. Place on waxed paper lined baking sheets and let stand until the chocolate is set. Cover with aluminum foil and store in the refrigerator.

Makes about 2 lbs of candy

Chocolate Covered Peanuts

Servings: 6 servings

Ingredients:

6 ounce Chocolate Chips; Semi-Sweet
¼ cub Light Corn Syrup; Karo
1 tablespoon Water
2 cub Peanuts; Salted

Preparation:

Combine the chocolate pieces, corn syrup, and water in a double boiler top. Place over hot water and stir until melted. Remove from the heat and stir in the peanuts stirring until well coated. Drop the mixture by teaspoonfuls onto waxed paper lined baking sheets.
Cover with aluminum foil and chill in the refrigerator until firm.

Makes about 36 pieces.

Chocolate Marshmallow Fudge

Servings: 6 servings

Ingredients:

1 large Can Evaporated milk
¼ pound Butter
4 cub Sugar
2 package Chocolate pieces ( 6 Ozs ea)
½ Jar marshmellow cream

Preparation:

Combine first three ingredients in saucepan and cook to 234 deg.F or until it forms a soft ball in cold water. Stir often. Remove from heat and fold in remaining ingredients. If desired add chopped nuts.
Pour into greased 8 X 13 inch pan. Refrigerate until firm. Cut into squares.

Chocolate Scotch Truffles

Servings: 40 servings

Ingredients:

1 ½ pound Good-quality unsweetenedchocolate
2 Egg yolks
1 cub Confectioner's sugar
½ cub Heavy or whipping cream
4 tablespoon (½ stick) unsalted butter
¼ cub Scotch whiskey
30 Whole shelled hazelnuts
1 cub Sifted unsweetened cocoapowder, for dusting

Preparation:

1. Preheat the oven to 375F.

2. Place 10 oz. of the chocolate in a heavy saucepan, and melt over low heat. Remove the pan from the heat and set aside.

3. Combine the egg yolks and ½ cup of the confectioner's sugar in a large bowl, and cream until well blended.

4. Combine the cream, butter, and remaining ½ c. sugar in a medium-size saucepan and bring to a boil, stirring until the butter and sugar are thoroughly melted.

5. Slowly pour the hot sugar mixture over the egg yolk mixture, whisking constantly. Mix thoroughly and set aside to cool slightly.
Then stir in the melted chocolate and the Scotch; beat for 1 minute.

6. Place the mixture in the refrigerator and chill until firm, 30 to 45 minutes.

7. Meanwhile, place the hazelnuts on a baking sheet and toast them in the oven for 15 minutes. Remove them from the oven and rub handfuls of nuts in a kitchen towel to remove the skins. Set them aside.

8. Roll a spoonful of the chilled chocolate around each hazelnut to form a truffle about 1 inch in diameter. Set them on a baking sheet lined with waxed paper, and chill thoroughly in the refrigerator 2 to 3 hours.

9. Melt the remaining 14 oz. chocolate in a heavy saucepan over low heat. Remove the pan from the heat.

10. Sprinkle a shallow dish generously with cocoa. Dip each truffle in the melted chocolate, covering it completely. Then lift it out with a fork and roll it in the cocoa. Arrange the truffles on the baking sheet again, and chill before serving.

Source: "The New Basics Cookbook," Julee Rosso & Sheila Lukins

Chocolate Walnut Fudge

Servings: 6 servings

Ingredients:

2 cub Icing sugar
1 cub Cocoa
1 ½ Butter or margarine
1 ½ Chopped walnuts
Walnut halves

Preparation:

Sift together icing sugar and cocoa. Melt butter in a saucepan.
Continue cooking until buter is hot and bubbly. Remove from heat.
Blend hot butter into cocoa mixture. Stir in chopped nuts. Spread in a greased 8 inch square cake pan. Garnish with walnut halves.
Chill until set. Store in refrigerator.

Chocolate Wreath Cake

Servings: 12 servings

Ingredients:

3 cub All-purpose flour
1 tablespoon Baking powder
1 tablespoon Baking soda
1 ½ teaspoon Salt
3 cub Sugar
3 cub Water
6 ounce Semisweet chocolate;finely chopped
1 pound Unsalted butter; softened
3 Large eggs; lightly beaten
2 ¼ cub Confectioners' sugar
½ teaspoon Vanilla extractFew drops green food colori
Fresh raspberries, driedcranberries, or cherries,for garnish

Preparation:

Preheat the oven to 350 degrees. Butter and flour a 10-inch tube pan with a nonremovable bottom. In a large bowl, sift together the flour, baking powder, baking soda, and salt. In a medium pot, combine the sugar and water and bring them to a boil. Remove the pot from the heat and stir in the chocolate and 1 stick of butter. When the chocolate and butter have completely melted, whisk the mixture to combine completely. Whisk in the beaten eggs. Pour about half the chocolate mixture into the dry ingredients and whisk vigorously to thoroughly combine the ingredients and remove any lumps. Working quickly, add the remaining chocolate mixture and whisk to combine.
Pour the batter into the prepared pan and bake for about 60 minutes, until a cake tester inserted in the center comes out clean. Let the cake cool in the pan for about 15 minutes, then turn out onto a rack to cool completely. In a medium bowl, cream together the remaining 3 sticks of butter and the confectioners' sugar, until light and fluffy. Remove 1/3 cup of the icing, place in a small bowl, and color it with a few drops of the green food coloring. Put the remaining icing in a pot, add the vanilla. Over low heat, stir the icing until it becomes a pourable consistency. (If it overheats, causing the butter to spearate, put the icing in the refrigerator to chill and stir to bring it back together.) Pour the icing over the cooled cake so that it drips down the center and outside. Cluster the red berries in groups of 3 on top of the cake. Fill the green icing into a pastry bag fitted with a leaf tip and pipe a few leaves around each cluster of berries. Serves 12 to 16. Source:"An Edible Christmas" (A Treasury of Recipes for the Holiday) by Irena Chalmers.

CHOCOLATE-PUMPKIN LAYER CAKE WITH BROWN-SUGAR FROSTING

Servings: 12 servings

Ingredients:

2 ¾ cub All-purpose flour
¾ cub Cocoa powder
1 tablespoon Pumpkin-pie spice
2 teaspoon Baking powder
1 teaspoon Baking soda
1 cub Butter or margarine, at roomtemperature
2 cub Granulated sugar
4 large Eggs, at room temperature
1 can (16 ounces) solid-packpumpkin
½ cub Milk
2 teaspoon Vanilla extract

Preparation:

Timing Tip: Can be stored at room temperature up to 5 days.

Cake

1. Heat oven to 350 degrees F. Lightly grease two 9-inch round cake pans. Line bottoms with waxed paper. 2.CAKE: Mix flour, cocoa powder spice, baking powder and baking soda. 3. Beat butter and granulated sugar in a large bowl with electric mixer until pale and fluffy. Beat in eggs one at a time until mixture looks like mayonnaise. 4. With mixer on low speed, beat in pumpkin, milk and vanilla (mixture will look curdled). Gradually beat in flour mixture, scraping down sides of bowl with rubber spatula 2 or 3 times. 5. Divide batter between prepared pans. Smooth tops. Bake 40 to 45 minutes until pick inserted in the center comes out clean. 6. Cool in pans on wire rack 10 minutes. Run knife around cakes to loosen. Invert on wire rack, remove pans, peel off waxed paper and let cakes cool completely. 7.
FROSTING: Put brown sugar, butter and milk in a medium-size saucepan and bring to a gentle boil. Stir until butter melts, sugar is disolved and mixture is smooth. 8. Using a hand-held electric mixer gradually beat confectioners' sugar and extract into hot mixture. Or pour hot mixture into a bowl and beat in sugar and extract with a stand mixture. 9. Immediately place 1 cake layer upside-down on serving plate. Spread with warm frosting (if frosting cools it will set and a crust may form on the surface. Beat again until smooth.) Place other layer right side up over sides and top. Cover with plastic wrap or store in cake keeper.

Serves 12. Per serving: 824 cal, 7 g pro, 128 g car, 34 g fat, 156 mg chol with butter, 76 mg chol with margarine, 496 mg sod.

Recipe From: Woman's Day magazine 1½6/91

Chocolatey Peanut Brittle

Servings: 6 servings

Ingredients:

¼ cub Cocoa
1 teaspoon Baking Soda
1 tablespoon Butter
1 cub Sugar
½ cub Light Corn Syrup
¼ cub Whipping (Heavy) Cream
1 ¼ cub Salted Peanuts

Preparation:

Yield: About 1 Pound Of Candy

Adding chocolate to peanut brittle makes the brittle taste different from any you've ever had before.

Lightly butter a cookie sheet and set aside. In a small bowl, stir together the cocoa and baking soda then add the butter. Set aside.
In a heavy 2 quart saucepan, stir together the sugar, corn syrup, and whipping cream. Cook, over medium heat, stirring constantly until the sugar is dissolved. Stir in the peanuts. Continue cooking, stirring frequently, until the mixture reaches 300 Degrees F. or when syrup dropped into very cold water separates into threads which are hard and brittle. (Make sure that the bulb of the candy thermometer is not resting on the bottom of the pan when using one.) Remove from the heat and stir in the cocoa mixture. Immediately pour onto the prepared cookie sheet. With tongs or wooden spoons, quickly spread and pull into a ¼-inch thickness. Place the cookie sheet on a wire rack to cool completely. When the candy is cold, snap into pieces and store in a tightly covered container.

CHRISTMAS COOKIE BONANZA (22 VARIETIES) PART 1

Servings: 3 servings

Ingredients:

2 cub Unsifted all-purpose flour
¼ cub Sugar
¼ teaspoon Salt
½ cub Butter, softened

Preparation:

From McCall's magazine Dec 1991

BASIC COOKIE MIX

In large bowl, combine flour, sugar and salt; mix well. With pastry blender or two knives, cut in butter until mixture resembles coarse cornmeal. Place in airtight container; store in refrigerator (mixture will keep for up to 8 weeks). Bring to room temperature bofore using. Recipe can be doubled or tripled.

ROLLED SUGAR COOKIES

1 recipe basic cookie mix 1 large egg 1 tsp vanilla extract

Preheat oven to 350F. Lightly grease 2 baking sheets.

In large bowl of electric mixer, combine ingredients; at low speed, beat until mixture forms a dough.

Divide dough into thirds. Working with one third at a time, on lightly floured work surface, roll out dough to ⅛" thick; cut out with 3" cookie cutters. Transfer to prepared baking sheets. Bake 8 min or until golden. Transfer cookies to wire rack to cool; if desired, decorate with icing, candies and colored sugars.

Makes 3 dozen.

CANDY CANE COOKIES

1 recipe basic cookie mix 1 large egg 1 tsp vanilla extract red paste food color ½ c (2 ½ oz) crushed peppermint candy red edible glitter

Preheat oven to 350F. Lightly grease 2 baking sheets.

In large bowl of electric mixer, comibine cookie mix, egg and vanilla. At low speed, beat until mixture forms a dough. Divide dough in half; remove one half from bowl. With food paste, tint dough in bowl red; add candy. Mix well.

On work surface, divide each half dough into 20 equal pieces; working with one piece at a time, roll dough into 8" rope. Place a plain and red rope side by side; press together lightly and twist. Place twist on prepared baking sheet; curve top to form cane. Repeat with remaining dough. Bake cookies 10 to 12 min or until golden. Sprinkle with glitter; transfer to wire rack to cool.

Posted by Theresa Merkling.

CHRISTMAS COOKIE BONANZA PART 2

Servings: 4 servings

Ingredients:

1 Recipe Basic Cookie Mix
1 large Egg
1 teaspoon Vanilla extract
2 tablespoon Unsweetened cocoa powder

Preparation:

CHECKERBOARD SQUARES

melted chocolate or chocolate icing and white icing

In large bowl of electric mixer, combine cookie mix, egg and vanilla.
At low speed, beat until mixture forms a dough. Divide dough in half; remove one half from bowl. To dough in bowl, add cocoa powder; knead to mix well.

On work surface, on separate sheets of waxed paper, roll each half of dough to 9x6" rectangle. Using paper to lift dough, invert plain dough onto top of chocolate dough. Remove paper from plain dough.
Using long chef's knife, cut doughs lentghwise into 2" wide strips.
Stack strips, removing waxed paper and alternating colors. Cut stack lengthwise into three equal strips. Stack strips so colors alternate; gently press stack so dough layers stick together. Wrap stack in plastic wrap; refrigerate 2 hours.

Preheat oven to 375F. Lightly grease 2 baking sheets.

Remove plastic wrap from dough; cut stack crosswise into ¼" slices.
Place slices checkerboard side down on prepared baking sheets; bake 8 min or until golden. Transfer to wire rack to cool. With pastry bag and writing, decorate cookies with dots of chocolate and icing.

Makes 4 dozen cookies.

GINGERBREAD PEOPLE

1 recipe basic cookie mix 1/3 c molasses ½ tsp baking soda ½ tsp ground cinnamon ½ tsp ground cloves ½ tsp ground ginger ½ tsp grated nutmeg white icing red cinnamon candies

Preheat oven to 350F. Lightly grease 2 baking sheets.

In large bowl of electric mixer, combine cookie ingredients; at low speed, beat until mixture forms a dough.

Divide dough into thirds. Working with one third at a time, on lightly floured surface, roll out dough ⅛" thick; cut out with 3" cookie cutter. Transfer to prepared baking sheets. Bake 8 min or until just beginning to brown. Transfer to wire rack to cool.
Decorate with icing and candies.

Makes 3 dozen cookies.

Posted by Theresa Merkling.

CHRISTMAS COOKIE BONANZA PART 4

Servings: 42 servings

Ingredients:

1 Recipe Basic cookie mix
2 large Egg yolks
1 tablespoon Water
Topping
½ cub Packed light-brown sugar
1/3 cub Dark corn syrup
¼ cub Butter
¼ cub Heavy cream
2 cub Unsalted finely choppeddry-roasted peanuts
12 ounce Semisweet chocolate
3 tablespoon Vegetable shortening

Preparation:

CHOCOLATE-DIPPED PEANUT-BRITTLE FINGERS

Preheat oven to 350F. Grease 15 ½x10 ½x1" jelly-roll pan; line bottom and sides with sheet of aluminum foil. Grease foil.

In large bowl of electric mixer, combine cookie mix, egg yolks and the water. At low speed, beat just until mixture forms a crumbly dough.
Pat mixture over foil on bottom of prepared pan; bake 20 min or until dough is golden brown. Remove pan from oven.

Make peanut-brittle topping: In heavy med saucepan, combine brown sugar, corn syrup, butter and heavy cream; over med heat, bring to boiling, stirring. Cook, stirring constantly, until butter melts and mixture is smooth. Stir in peanuts.

Spread peanut-brittle topping mixture over cookies in pan; bake 15 min or until topping is brown and bubbly. Remove pan from oven; cool cookies slightly. Using ends of aluminum foil, lift cookies from pan; cut crosswise into thirds. Cut lengthwise into 14 strips; remove cookies from aluminum foil. Cool cookie "fingers" completely on rack.

Line another wire rack with waxed paper. In top of double boiler over hot, not boiling, water, combine chocolate and shortening. Over low heat, cook mixture, stirring, until chocolate and shortening are melted and mixture is smooth. Dip each cookie finger into chocolate mixture to cover halfway; place cookie on prepared rack to dry.

Makes 42 cookies.

LEMON LINZER COOKIES

1 recipe basic cookie mix 1 lg egg 1 tsp grated lemon zest (colored part of peel) 1 tsp fresh lemon juice ½ c seedless raspberry jam

Confectioners' sugar for dusting

Preheat oven to 350F. Lightly grease two baking sheets.

In large bowl of electric mixer, combine cookie mix, egg, lemon zest and lemon juice. At low speed, beat until mixture forms a dough.

Divide dough in half. Working one half at a time, on lightly floured surface, with lightly floured rolling pin, roll out dough ⅛" thick; cut out with 3" round cookie cutter, cut out centers of half of the cookies. If desired, reroll dough centers for additional cookies.

Transfer dough rounds and rings to prepared baking sheets. Bake 8 min or until cookies are golden; transfer to wire rack to cool completely.

With 1 tsp jam each, cover flat sides of rounds. Place a cookie ring, flat side down, on top of each filling-topped round. Dust tops of cookies with confectioners' sugar.

Makes 2 dozen cookies. Posted by Theresa Merkling.

Christmas Fruit Cookies

Servings: 72 servings

Ingredients:

½ cub Shortening
½ cub Brown sugar; firmly packed
2 Eggs
½ teaspoon Vanilla
½ teaspoon Soda
1 ½ tablespoon Buttermilk
1 cub Flour
¼ teaspoon Allspice
¼ teaspoon Nutmeg
¼ teaspoon Cinnamon
¼ cub Bourbon
½ pound White raisins
½ pound Candied cherries
½ pound Candied pineapple
½ cub Flour
1 ½ cub Pecans; chopped

Preparation:

Cream shortening and sugar; beat in eggs and add vanilla. Dissolve soda in buttermilk. Combine 1 c. flour and spices; add to creamed mixture alternately with buttermilk and bourbon. Beat well after each addition.
Coat fruit with ½ c. flour; stir fruit and nuts into batter. Drop by teaspoonfuls onto greased baking sheets and bake at 350 deg. for 10-15 min. Makes 6 doz. cookies.

Christmas Oyster Soup (soupe Aux Huitres De Noel)

Servings: 4 servings

Ingredients:

2 Carrots; mediunpeeled & grated in long,thin shreds
½ cub Celery; finely diced
¼ cub Butter; melted
4 cub Milk; or ½ milk, ½ cream
4 cub Oysterssalt and pepper to taste

Preparation:

Peel and grate in long thin shreads, the carrots and add finely diced celery. Melt butter in saucepan and add the vegetables. Stir. Cover and simmer over very low heat for 20 minutes, without browning the vegetables. Add milk (or use ½ milk, ½ cream); bring to a boil.
Heat oysters in enamelled cast iron pan over medium heat; do not boil. Pour into milk and serve. Uase salt and pepper to taste.

The soup should be served as soon as ready, otherwise it tend to curdle. The milk and vegetables can be be prepared ahead of time and the oysters heated and served at the last minute.

To quote Mme. Benoit,"This traditional Quebec dish is still very much alive. My grandmother's recipe is, as far as I am concerned, the best there is." Note: from Anne - it seems as oysters were used at Christmas. My maternal grandmother from the American midwest had a similar Christmas oyster dish although hers included corn.

Source: _My Grandmother's Kitchen" by Mme. Benoit

CHRISTMAS PASTA SAUCE *** (PDFX51B)

Servings: 6 servings

Ingredients:

¼ cub Extra-virgin olive oil
Small carrot;*
Small onion;*
Small celery stk;*
Large garlic clove*
1 pound Italian sausage
1/3 pound Ground beef
6 ½ ounce Pancetta; diced
½ teaspoon Salt
½ teaspoon Freshly ground pepper
¼ teaspoon Freshly grated nutmeg
½ cub Dry red wine
½ cub Tomato paste
1 cub Italian tomatoes; chopped
2 tablespoon Parsely *
½,1 ounce dried porcini mushrooms * Finely chopped This is the other
recipe I described. According to the author, this ragu from Emilia
Romagna is served by many Italians with the traditional pasta course
at Christmas. It is really good. Enjoy- 1. Soak the porcini in warm
water for at least ½ hour. Remove from the water, squeeze dry and
chop. 2. Meanwhile, in a large saucepan or flameproof casserole, heat
the olive oil over moderate heat. Add the carrot, onion and celery
and saute until the onion is golden, about 4 minutes. Add the garlic
and cook until fragrant, about 1 minute. 3. Add the sausage, ground
beef and pancetta to the pan. Cook over moderate heat, stirring to
break up the meat, until the beef and sausage are no longer pink.
Drain off any fat. Season with the salt, pepper and nutmeg. 4. Pour
in the red wine and cook, stirring occasionally, until it evaporates,
about 5 minutes.
Add the tomato paste, tomatoes, porcini and ½ cup of warm water.
Simmer for 30 minutes. If the sauce gets too thick, add a little
more water. (The recipe

Preparation:

can be made to this point up to 2 days ahead. Cover and refrigerate; reheat before serving.) Add the parsley just before serving. FROM:
SUSAN BURGESS
(PDFX51B)

Christmas Stollen From Brigitte Sealing

Servings: 6 servings

Ingredients:

1 ⅛ pound Flour
7 ounce Sugar
1 pinch Salt
1 teaspoon Vanilla
1 teaspoon Lemon juice
4 tablespoon Rum
1 pinch Cardomom (generous)
1 pinch Mace (generous)
2 Eggs
4 ½ ounce Butter
4 ½ ounce Currants well drained
9 ounce Sultanas
9 ounce Almonds, finely chopped
3 ½ ounce Candied lemon peel
1 ¾ ounce Butter for brushing
2 tablespoon Powdered sugar for dusting
1 ¾ ounce Beef drippings
9 ounce Cottage cheese, well drained

Preparation:

Mix and sieve together the flour and baking powder onto a pastry board or cool slab. Make a well in the center and pour in the sugar, vanilla, rum, lemon juice, and the eggs. Draw in some flour from the sides of the well to mix with these and form a thick paste. Add the cold butter, cut into small pieces, the finely chopped beef drippings, cottage cheese, currants, sultanas, nuts and candied peel.
Cover the fruits with more of the flour, and then starting from the middle, work all of it together quickly with your hands into a firm, smooth paste. If it should stick, add a little more flour. Form the mix into a long, oval shape, and then fold it over lengthwise to give it the traditional "stollen" shape.

Line a baking dish with greased waxed paper and place stollen on this.

Preheat the oven for 5 minutes at 500F. Then bake at a moderately hot over (375F) for 50-60 minutes. As soon as the stollen comes out of the oven, brush with melted butter and dust thickly with powdered sugar.

Christmas Surprises

Servings: 24 servings

Ingredients:

¾ cub Shortening
¾ cub Light brown sugar
1 Egg
1 ¾ cub Flour
1 teaspoon Baking soda
½ teaspoon Salt
½ teaspoon Vanilla
¾ cub Coconut
2 teaspoon Cream of tartar
Any flavor jam or jelly

Preparation:

Cream shortening and sugar together. Add egg and mix well. Sift dry ingredients together and add. Add vanilla, and drop by teaspoons- full onto ungreased cookie sheet. With your finger or a spoon, make an indentation in the center of the cookie ball and fill with jam or jelly. Sprinkle coconut over all and bake at 375F for 10-12 min.

Christmas Tree Cake

Servings: 16 servings

Ingredients:

1 package Cake Mix (any flavor)
5 cub Confectioners' Sugar
¾ cub Crisco Shortening
½ cub Water
1/3 cub Non-dairy Creamer
2 teaspoon Vanilla Extract
½ teaspoon Salt
1 tablespoon Green Food Coloring
Peppermint Candies
Pretzel Rods
Large Gumdrops

Preparation:

Preheat the oven to 350~F. Grease and flour a 13x9 pan. Prepare, bake and cool cake following package directions.
For decorator frosting: Combine confectioners sugar, shortening, water, non-dairy creamer, vanilla and salt in large bowl. Beat at medium speed with electric mixer for 3 minutes. Beat at high speed for 5 min. Add more confectioners sugar to thicken or more water to thin as needed. Reserve 1 c frosting. Tint remaining frosting w/ green food coloring. Cut cooled cake diagonally and invert one piece so that the cake takes on a tree shape with a wide base. Spread green frosting over cake. Decorate tree with reserved white frosting and peppermint candies. Make trunk from pretzel rods. Roll out large gumdrop and cut with star cookie cutter. Top tree with gumdrop star. Serves:
16-20
l-------l / \
l\ l /@ \ @=MINTS l \ l / @ \ fAR LEFT IS CAKE IN 13 X 9
l \ l / @ \ ------> tHIS IS A CAKE! fROST
l \ l / \ garland on cake with white
l \ l / @ @ \ reserved frosting.
l \ l / @ @ \
l------\l /-------lll-----\
lll

Cinnamon Ribbon Bread

Servings: 6 servings

Ingredients:

2 ¾ cub All-purpose flour
2 ½ teaspoon Baking powder
½ teaspoon Salt
¾ cub Butter or margarine
1 ¼ cub Sugar, divided
3 Eggs
1 ½ teaspoon Vanilla extract
1 cub Dairy sour cream
2 teaspoon Cinnamon, ground
½ cub Pecans, chopped

Preparation:

Preheat oven to 350 degrees F. Combine flour, balking powder, and salt in a small bowl until well blended. In a large bowl, beat butter and 1 cup of the sugar until creamy and light. Beat in eggs, one at a time and vanilla until well blended. Beat in flour mixture and sour cream, alternately, beginning and ending with the dry ingredients. In a small bowl, combine remaining ¼ cup sugar and the cinnamon. Spoon about one third of the batter into greased and floured 9 x 5-inch loaf pan. Sprinkle with one third of the cinnamon mixture. Repeat with remaining batter and cinnamon mixture until all is used up.
Sprinkle the top of the bread with pecans, pressing them in slightly with your fingers. Bake 50 to 55 minutes, or until a wooden pick inserted in the middle comes out clean. Cool bread 10 minutes in the pan on a wire rack. Remove from pan and cool completely on rack.

Yield: 1 loaf Preparation Time: 15 minutes Baking Time: 50 to 55 minutes

Recipe from: Parnets magazine, November 1986

Cioppino *** (expt46b)

Servings: 8 servings

Ingredients:

24 Clams or mussels*
1 tablespoon Corn starch
3 Small lobsters; or
3 Dungeness crabs; cracked
½ cub Olive oil
2 Cloves
Minced garlic
2 Chopped onions
6 Chopped green onions
3 Chopped ribs of celery
1 Chopped green bell pepper
1 teaspoon Chopped fresh thyme
1 Bay leaf
2 cub Chopped fresh tomatoes
1 can Plum tomatoes
2 cub Red or white wine
1 teaspoon Crushed fennel seed
Good sized pinch saffron
¼ cub Chopped parsley
Salt and pepper to taste
32 Small cleaned shrimp
2 pound Red snapper; cut into pieces
1 Clove garlic
1 teaspoon Anchovy paste

Preparation:

* cleaned and scrubbed SOAK CLAMS OR MUSSELS IN A LARGE POT OF COLD WATER with corn starch. Drain several times in cold water. Clean and cut into pieces lobsters or crabs. Crack as needed. Heat olive oil in a large pot and add cloves; garlic, onions, celery, bell pepper, thyme, bay leaf, tomatoes, wine, fennel seed, saffron, parsley and salt and pepper. Cook 5 minutes. Add shrimp and snapper, cook, covered, stirring once, for 5 minutes. Mash in 1 clove garlic with anchovy paste and stir into stew. Cook 5 more minutes. Philip Schulz
PRODIGY service Guest Chef FROM: GUEST CHEF (EXPT46B)

Coating for your Thanksgiving Turkey

Servings: 1 servings

Ingredients:

1/3 cub Paprika
Salt
Garlic powder
Onion; dried
Pepper
Water; to make paste

Preparation:

This will do about a 13-15lb turkey. Other seasonings are to taste. I never did measure. This is a coating you can put on all poultry before roasting. Basically you make a paste of the above ingredients. It should be the consistencey of finger paint--thick and not runny. If you have kids, put them in old clothes and let them help. I smear it in and out of the cavity. Notice that this does not have any Gravy Master or oil...both unneeeded in my opinion. The skin cooks nice and crisp. Remember to baste during cooking. BTW, use this in the Nuke too.
Sometimes we do a turkey or chicken in there when we have lot's of other baking/roasting to do. When Howard was in training to be a Chef, he brought home a bunch of fellow students for dinner. Not one of them even came close to guessing that the turkey had been made in the nuke. I hope all of you have a wonderful Thanksgiving holiday.

Coconut-Peanut Brittle

Servings: 1 servings

Ingredients:

½ cub Water
1 cub Corn syrup
2 cub Sugar
2 pound Spanish peanuts (raw)
1 teaspoon Salt
1 teaspoon Soda
½ pound Coconut

Preparation:

Combine water, corn syrup, sugar, peanuts and salt in a heavy 4-quart saucepan. Put in the candy thermometer and cook over high heat. Stir frequently until temoerature reaches 290 degrees. Remove from heat and add the soda. Stir thoroughly, then gradually stir in coconut.
Stretch with well buttered forks on a well buttered surface such as cookie sheets. To stretch, spoon out into piles and gently pull apart.

Coffee Nog

Servings: 2 servings

Ingredients:

8 ounce Fresh brewed coffee
½ cub Cream
1 Egg yolk
1 tablespoon Brown sugar
Nutmeg

Preparation:

Combine sugar and egg yolk, beat well. In a small saucepan heat cream. Slowly whisk in egg/sugar mixture and when blended, remove from heat. Do not boil. Pour coffee into your favorite cups and top with cream mixture.
Sprinkle with nutmeg and enjoy! Don't wait for the holidays to try it - make one now! RIGHT now!

Source: A bag.

COLD PUMPKIN SOUFFLE

Servings: 8 servings

Ingredients:

2 cub Heavy (whipping) cream
1 can (30 ounces) pumpkin-piefilling
2 Envelopes plus 1 teaspoonunflavored gelatin
¼ cub Bourbon whiskey or 1Tablespoon vanilla extract

Preparation:

Timing Tip: Can be made up to 2 days ahead.

For garnish: lightly sweetened whipped cream, chopped pistachio nuts, ground cinnamon.

1. Have a 1 ½-quart souffle dish or 2- to 3- quart serving bowl ready. 2. IF USING SOUFFLE DISH: Tear off a piece of foil or waxed paper 4 inches longer than the circumference of the souffle dish.
Fold in thirds lengthwise. Fit around outside of dish with 2-inch collar extending above the dish. Fasten over lapping ends to each other with cellophane tape or paper clips. 3. Beat cream in a large bowl with electric mixer just until soft peaks form when beaters are lifted. 4. Put ½ cup pumpkin-pie filling in a small saucepan. Stir in gelatin. Place over low heat and stir 3 to 4 minutes until almost boiling and gelatin is completely disolved. Remove from heat. 5. Put remaining pumpkin-pie filling in a large bowl. Stir in hot gelatin mixture then bourbon and ½-cup whipped cream. Fold in remaining whipped cream until blended. 6. Pour into prepared dish or serving bowl. Cover with plastic wrap and refrigerate at least 4 hours or up to 2 days. 7. BEFORE SERVING: Remove collar. Spread top of souffle with whipped cream. Score lightly with knife and sprinkle with cinnamon. Press nuts into sides of souffle or if serving from a bowl, sprinkle over whipped cream. Makes 8 cups, 12 servings. Per serving:
227 cal, 3 g pro, 20 g car, 15 g fat, 54 mg, chol, 164 mg sod.

Recipe From: Woman's Day magazine 1½6/91

CORN BREAD STUFFING

Servings: 12 servings

Ingredients:

2 package Corn bread mix (10 oz)
½ cub Celery,chopped
1 Onion,medium,minced
½ cub Butter
2 Egg yolks
Salt
Pepper

Preparation:

1. Prepare corn bread, following label directions, or use your own favorite recipe. Cool. Crumble enough to make 7 cups and transfer to a large mixing bowl.¶
2. Saute celery and onion in butter in a large skillet until soft.
Spoon vegetables and butter over corn bread crumbs.¶ 3. Beat egg yolks in a medium-sized bowl; stir in stock and pour mixture over corn bread. Stir lightly to blend. Season with salt and pepper to taste.¶
Makes approximately 3 quarts, or 12 cups.¶

CRANBERRY APPLESAUCE BREAD

Servings: 16 servings

Ingredients:

-DIANA LEWIS VGWN37A
1 ¼ cub Cranapple sauce
1 tablespoon Powdered buttermilk(saco)
2 tablespoon Margarine
1 tablespoon Sugar
½ teaspoon Salt
3 cub Bread flour
2 ½ teaspoon Yeast

CRANAPPLESAUCE:
1 ¼ cub Cranberries
4 medium Golden delicious apples*
1 teaspoon Ginger root
¼ teaspoon Cinnamom
½ teaspoon Grated zest of lemon
½ cub Sugar +
2 tablespoon Water

Preparation:

Put all in machine sweet bread cycle if you have it.

CRANAPPlESAUCE *peeled and diced (½ inch) put water and sugar in a lg heavy saucepan and place over high heat. Cook stirring until sugar is dissolved. Add apples cover stir frequently cook 5 minutes then add cranberries cook 15 to 20 minutes till cranberries pop and apples are soft then mash with potato masher will still be slightly lumpy add spices and zest cook another 5 minutes for flavor to blend. Cool for putting in the bread, sauce will keep in fridge for 3 days makes 3 cups also can be served warm with dinner

NOTE: This is a WET dough

FROM: DIANA LEWIS (VGWN37A)

CRANBERRY BREAD

Servings: 16 servings

Ingredients:

-KARIN KASTEN (GVMR92A)
3 cub Bread Flour
2 ½ teaspoon Yeast
2 tablespoon Sugar
1 ½ tablespoon Dry Milk
1 ½ teaspoon Salt
¾ cub Water
1 ½ tablespoon Butter
½ cub Cranberry juice

Preparation:

I found this recipe in my Panasonic Bread Machine Cookbook. I have not tried this recipe; however I have had success with the one's I have tried. Hope this helps.
FROM: KARIN KASTEN (GVMR92A) Karin/Palmerton, PA Reformatted by Elaine Radis

Cranberry Conserve

Servings: 5 servings

Ingredients:

2 cub Water
2 cub Brown Sugar; Firmly Packed
24 ounce Cranberries; Fresh, *
2 tablespoon Orange Peel; Grated
4 each Oranges; Peeled & Chopped
2 each Apples; Cored,Pared &Chopped
1 cub Nuts; Chopped

Preparation:

* Use 2 packages (12 ozs each) of fresh cranberries. There should be 6
cups of cranberries.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++

Mix the water with the brown sugar in a Dutch oven and heat to boiling. Boil for 1 minute. Stir in the remaining ingredients except the nuts and heat to boiling. Boil rapidly until the cranberries pop and mixture thickens, about 20 minutes. Stir in the nuts.
Immediately pour into sterilized jars or glasses or freezer containers and cover tightly, letting them stand until they reach room temperature. Refrigerate or freeze no longer than 3 months.

Makes about 5 half pints of conserve.

Cranberry Cordial

Servings: 1 servings

Ingredients:

1 each 12oz. pkg fresh cranberries
1 cub Sugar
2 cub Light corn syrup
2 cub Vodka
1 cub Water
½ cub Brandy

Preparation:

Coarsely chop the cranberries in a food processor fitted with the metal blade, or chop with a knife. Stir the cranberries and sugar in a large bowl until the berries are well coated. Stir in the remaining ingredients until blended. Pour the mixture into a large glass jar, cover, and store in a cool, dark place for at least 1 month, stirring or shaking the jar every few days. Before serving, strain the liquid from the cranberries through a fine strainer or dampened cheesecloth.
It may be stored tightly covered at room temperature up to 3 months.
Refrigerate it for longer storage. Makes about 4 cups.

Cranberry Fruit And Nut Bread

Servings: 6 servings

Ingredients:

¾ cub Butter or margarine,softened
1 ½ cub Sugar
3 Eggs
2 ½ cub All-purpose flour
1 ½ teaspoon Baking powder
1 ½ teaspoon Baking soda
1 teaspoon Salt
¼ teaspoon Nutmeg, ground
1 ½ cub Commercial sour cream
1 teaspoon Vanilla extract
¾ cub Cranberries, chopped
½ cub Pecans, chopped
½ cub Golden raisins
1/3 cub Apricots, dried, chopped
Pecan halves
Whole cranberries
1 cub Powdered sugar, sifted
1 ½-2 tablespoon milk

Preparation:

Cream butter in a large mixing bowl; gradually add sugar, beating well. Add eggs one at a time, beating well after each addition.
Combine flour, baking powder, soda, salt, and nutmeg; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Mix just until blended after each adddition Stir in vanilla.
Fold in cranberries, chopped pecans, raisins, and apricots.. Pour batter into 2 greased and floured 8-½ x 4- ½ x 3-inch loafpans; arrange pecan halves on top . Bake at 35 degrees F. for 55 to 60 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes; remove from pans, and cool completely. arrange whole cranberries on loaf. Combine powdered sugar and milk, mixing well; drizzle over loaves.

Yield: 2 loaves.

Recipe from: Creative Ideas For Living magazine, December 1984

CRANBERRY RING MOLD WITH APPLE-PECAN SALAD FILLING

Servings: 8 servings

Ingredients:

2 package Gelatin,unflavored
½ cub Water,cold
¾ cub Water,boiling
¼ cub Lemon juice,fresh
2 can Cranberry sauce (16 oz)
½ cub Water,cold
½ teaspoon Horseradish,bottled
3 dash Liquid red pepper seasoning
¼ teaspoon Salt

APPLE-PECAN SALAD FILLING:
2 cub Apples,peeled/chopped
1 teaspoon Lemon juice
½ cub Celery,thinly sliced
1 cub Pecans,coarsely chopped
¼ cub Mayonnaise
¼ teaspoon Salt
½ cub Heavy cream,whipped

Preparation:

1. In a large mixing bowl sprinkle gelatin over ½ cup cold water to soften. Add boiling water and stir until dissolved. Stir in lemon juice.¶
2. Combine cranberry sauce and ½ cold water in a saucepan. Stir, then beat with whisk until smooth; do not allow to boil. Add horseradish, hot pepper seasoning, and salt. Stir in gelatin mixture.
Pour into a 6-cup ring mold that has been rinsed with cold water.
Chill about 4 hours, or until firm. Unmold onto round serving plate.
Fill center with Apple And Pecan Salad. Surround with additional salad if desired.¶
NOTE: Miss Allie doubles this recipe to make two ring molds to serve her large family. Both the ring molds and salad can be prepared ahead, but the cranberry molds should be unmolded and filled with the salad just before serving.¶

*** APPLE-PECAN SALAD FILLING ***¶
1. Combine apples, lemon juice, celery, pecans, mayonnaise, and salt; stir to blend. Cover and refrigerate until about 1 hour before serving. Fold in whipping cream. Return salad to refrigerator until time to serve.¶
2. Makes sufficient salad to fill 2 6-cup cranberry molds, with enough left over to surround mold with salad.

CRANBERRY-MAPLE SAUCE

Servings: 1 servings

Ingredients:

1/3 cub Pure maple syrup
2 tablespoon Sugar
1 ½ cub Cranberries if frozen, do not thaw
3 tablespoon Unsalted butter
1 ½ tablespoon Bourbon

Preparation:

BRING THE MAPLE SYRUP and sugar to a boil in a small non-aluminum pan, then cook for 3 minutes. Add the cranberries and cook until their skins burst and they begin to pop, 6-to-8 minutes, or slightly longer if they are frozen. Cut the butter into 3 pieces. Remove the pan from the heat and whisk in the butter, 1 piece at a time, waiting until each is incorporated before adding another. Add the bourbon.
Sauce can be served immediately or refrigerated for up to a week.
Reheat gently and thin with 2 to 3 tablespoons water before serving.

Makes 1 ¼ Cups

ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK

CRANBERRY-NUT BREAD

Servings: 18 servings

Ingredients:

1 1/3 cub Flour
1 teaspoon Baking soda
1 ¼ teaspoon Salt
¾ cub Sugar
1 Orange; grated peel only
6 tablespoon Butter; cut into 1" pieces
2 large Eggs
1 Orange; Juice only
1 ¼ cub Fresh cranberries, chopped
1 cub Walnuts or pecans, chopped

Preparation:

PREHEAT OVEN TO 350F. Grease a 9-by-5-by-3-inch loaf pan and line with a strip of wax paper, greased; or place 18 paper muffin cups in muffin tins. Mix together the flour, baking soda and salt. Put the sugar and orange peel in a bowl, food processor or mixer, along with the butter, eggs and ½ cup of the orange juice. Beat or process until smooth. Add the cranberries, nuts and the flour mixture, beating until just combined. Pour into the pan or cups. Bake 1 hour for the loaf and 30 minutes for the muffins. Remove from pan. Cool on a wire rack.

Makes 1 Loaf or 18 Muffins

NATHALIE DUPREE

PRODIGY GUEST CHEFS COOKBOOK

Cream-Cheese Fudge

Servings: 1 servings

Ingredients:

3 ounce Cream cheese, softened
1 teaspoon Heavy cream
2 cub Confectioners' sugar
2 ounce Unsweetened chocolate,melted
½ teaspoon Vanilla extract
1 dash Salt
1 cub Chopped nuts

Preparation:

Servings: 1 pound

DIRECTIONS: Beat cream cheese and cream until smooth. Gradually beat in sugar. Add melted chocolate and blend. Stir in vanilla, salt, and chopped nuts. Press into buttered 8x4x2" pan and chill. Cut in squares.

Source: Mom's old magazine clippings- 1940's to 1970's

From: Sallie Austin

Creamy Mocha Fudge

Servings: 1 servings

Ingredients:

½ cub Cocoa
3 ½ cub Icing sugar
¼ cub Whipping cream
½ cub Butter
2 tablespoon Coffee, very strong
½ cub Pecans, coarsely chopped

Preparation:

Stir together cocoa and icing sugar in large bowl till well blended.
There should be no lumps. Melt butter over medium heat. Add coffee and beat with an electric beater till smooth. Fold in pecans. Turn into wax paper lined loaf pan. Smooth top with knife dipped in warm water. Refrigerate till set. When set, turn and cut into squares.

My own recipe, honorable mention 1989 Sherway Gardens Chocolympics

Creamy Peanut Butter Fudge

Servings: 1 servings

Ingredients:

3 cub Sugar
1 cub Evaporated milk
⅛ teaspoon Salt
1 pound Peanut butter
½ pound Marshmallow fluff
1 tablespoon Butter
2 teaspoon Vanilla

Preparation:

Combine sugar, milk and salt in saucepan. Cook over medium heat until mixture reaches soft ball stage. Remove from heat; add peanut butter, marshmallow fluff, butter and vanilla. Stir until ingredients are thoroughly combined. Pour into large cake pan to cool.

Crockpot Carmel Apples

Servings: 8 servings

Ingredients:

2 package Caramels, 14oz each
¼ cub Water
8 medium Apples

Preparation:

In crockpot, combine caramels and water. Cover and cook on high for 1 to 1 ½ hours, stirring frequently. Wash and dry apples. Insert stick into stem end of each apple. Turn control on low. Dip apple into hot caramel and turn to coat entire surface. Holding apple above pot, scrape off excess accumulation of caramel from bottom apple.
Place on greased wax paper to cool.

Cuban Lunch

Servings: 75 servings

Ingredients:

12 ounce Pkg pure chocolate wafers
12 ounce Pkg peanut butter chips
7 ounce Pkg crushed regular potatochips
1 cub Chopped peanuts

Preparation:

This sweet treat is excellent for Christmas or large buffets - anytime you want to serve a special dessert nibble.

Melt chocolate wafers and peanut butter chips. Mix in peanuts and potato chips. Spoon or pour into small paper baking cups. Store in the refrigerator. Makes 75.

Origin: Homestyles, Canadian Classics Shared by: Sharon Stevens

Dana's New Traditional Relish.

Servings: 4 servings

Ingredients:

1 Part cranberries
2 Parts apples *
1 Sugar

Preparation:

*cooked with a bit of cider, spiced with cinnamon and ground cloves.
sweetening this year, instead of 1 part sugar, I used maple syrup. The relish is quite tart this way, but it's how our family likes it. Have a happy, delicious holiday.

DARK FRUITCAKE

Servings: 40 servings

Ingredients:

2 cub Golden raisins
2 cub Currants
2 cub Dried apricot halves
2 cub Dried figs, halved
1 cub Pitted prunes
1 cub Pitted dates
4 cub Walnuts, in large pieces
2 cub Pecans, in large pieces
3 Oranges, Grated zest only
3 Lemons, Grated zest only
½ cub Candied ginger, chopped
2 teaspoon Cinnamon
1 teaspoon Ground allspice
1 teaspoon Mace
½ teaspoon Cloves
1 cub Molasses
2 cub Brandy(or substitute apple juice or water)
½ cub Orange liqueur (or orange juice)
4 cub All-purpose flour
1 tablespoon Baking powder
1 teaspoon Baking soda
1 ½ teaspoon Salt
1 pound Butter
3 cub Dark brown sugar
8 Eggs
1 tablespoon Vanilla extract

Preparation:

THE DAY BEFORE combine all dried fruits, nuts and zest in a mixing bowl. Add the candied ginger and the spices and toss well to mix. Add molasses and liquids and mix well. Cover and let stand overnight at room temperature. When ready to bake, preheat oven to 275F. Grease 4 (9-by-5-by-3-inch) loaf pans, line them with waxed paper and grease the paper. Coat lightly with flour. Sprinkle 1 cup flour over fruit mixture and stir it. Combine the remaining 3 cups of flour with baking powder, baking soda and salt and sift them together on a sheet of waxed paper. Cream the butter, add the brown sugar and beat well.
Add eggs, 2 at a time, beating well after each addition. Add the vanilla. Add all dry ingredients and beat until batter is blended and smooth. Pour batter over fruit, mix well until everything is coated with batter. Divide batter among loaf pans, filling to ½ inch below top. Bake for 2 hours. Don't worry if they crack on top. Cakes are done when a straw inserted in the center comes out clean.

Makes 4 Cakes

MARION CUNNINGHAM

PRODIGY GUEST CHEFS COOKBOOK

Date Bars

Servings: 38 servings

Ingredients:

1 cub Sugar
3 Eggs; well beaten
1 cub Flour
¼ teaspoon Salt
1 teaspoon Baking powder
1 teaspoon Vanilla
1 ½ cub Dates; pitted, chopped
1 cub Pecans; chopped
Powdered sugar

Preparation:

Slowly add sugar to eggs and beat well. Add flour, sifted with salt and baking powder, and beat until smooth. Stir in vanilla, and add dates and pecans. Pour into 9 x 13 in. pan lined with greased waxed paper. Bake in 350 deg. oven about 30 min. While warm, cut into 1 x 4 bars and roll in powdered sugar. Store in air-tight container. Better if left to season for several weeks.
From the original Better Homes and Gardens Cookbook

Divinity Fudge

Servings: 6 servings

Ingredients:

1 ½ cub White sugar
1 cub Brown sugar
½ cub Corn syrup
¾ cub Water
1 pinch Of salt
1 Egg white
1 teaspoon Of vanilla and almondflavouring

Preparation:

Cook together until dissolved then uncover and cook to hard ball stage (265F.). Add salt and let stand while you beat 1 egg white. Add vanilla and almond flavouring if desired. Beat until candy stands in peaks. Drop by teaspoon on waxed paper.

From the book "Treasured Mennonite Recipes" by the Mennoinite Community Relief Sales Volume 1

AR/93

Doris's Pralines

Servings: 12 servings

Ingredients:

4 cub Sugar
5 cub Pecans
4 tablespoon Karo syrup
1 tablespoon Butter
1 can Condensed milk
1 teaspoon Vanilla
1 can Water

Preparation:

Mix all ingredients except butter, vanilla, and pecans. Cook on low fire until the mixture forms a soft ball in cold water. Remove from fire. Add butter, vanilla, and pecans, and beat until the mixture holds its shape. Spoon onto buttered wax paper (Add old newspaper under your wax paper.) If candy gets hard before all is spooned out, add a little water, and heat over. Or you can let it stand on low heat while spooning out. If you have never tasted freshly made pralines, made from fresh Louisiana pecans, you have just never really lived. Justin Wilson says, "Doris is the much better half (wife) of my good friend Gordon Martin, the sheriff of St. James Parish. Every Christmas Eve we go by to see them after watching the bonfires that are burned on the levees along the Mississippi River to light the way for Papa Noel (Santa Claus).

Double Chocolate Fudge

Servings: 6 servings

Ingredients:

1 can (14 oz.) sweetened condensedmilk
2 cub (12 oz.) semisweet chocolatechips
1 ounce Unsweetened chocolate
1 teaspoon Vanilla
1 ½ cub Chopped nuts

Preparation:

1. Butter baking pan, 8 x 8 x 2 inches. Stir milk and chocolate chips in 2-quart casserole; add chocolate. Microwave uncovered on high (100%) 1 minute; stir. Microwave until chocolate is melted and mixture can be stirred smooth, about 2 minutes longer.

2. Stir in vanilla and nuts. Spread mixture evenly in pan.
Refrigerate until firm. Cut into 1-inch squares.

From: Betty Crocker's Microwave Cookbook Shared By: Pat Stockett

Drunken Turkey

Servings: 8 servings

Ingredients:

12 pound Turkey
2 pound Mixed dried fruit
1 cub Golden raisins
4 Granny Smith apples,cut into 1-inch wedges
4 Oranges, juice from
1 can (92.5 oz) chiles chipotles
3 cub Tequila
3 cub Grand Marnier
2 Sticks unsalted butter

Preparation:

Preheat oven to 325~F. Rinse turkey and pat dry inside and out. Set aside. Combine dried fruit, raisins, and apples in a medium-size bowl. Put orange juice and chiles (with sauce that clings to them) into a blender or food processor and process for 1 minute. Add 1 cup each of tequila and Grand Marnier, then pour the mixture over the fruit and let rest 15 minutes. Drain the fruit, reserving the liquid.
Cut half the butter into ½-inch pieces and combine with the fruit.
Stuff cavity of the turkey with most of the fruit. Place the turkey in a roasting bag, arrange remaining fruit on top of the bird and pour reserved orange juice-liquor mix over it. Combine remaining tequila and Grand Marnier. Have ready a basting syringe fitted with a metal injection nozzle and inject the mixture all over the turkey.
Melt remaining butter and carefully pour over the turkey in the roasting bag. Seal bag and cut ¼-inch slit on the top to let steam escape. Place in a roasting pan and roast for 2 ½ hours. Every 30 minutes open bag (being careful to shield your face from steam) and inject more liquor, eventually using it up. When ready to serve, slit open bag, arrange turkey on a platter, and scoop out the fruit stuffing. Place all the fruit in a serving bowl. Strain the juices that have accumulated in the bag, skim off any fat, and serve in a gravy boat. Serves 8 to 10

Easy Creamy Fudge

Servings: 32 servings

Ingredients:

2 cub Miniature marshmallows(optional)
14 ounce Can condensed milk
1 dash Salt
12 ounce Semi-sweet chocolate chips
6 ounce Milk chocolate chips orsemi-sweet chocolate chips
½ cub To 1 c nuts
1 ½ teaspoon Vanilla

Preparation:

In 2 qt. glass measure, combine marshmallows, milk, and salt.
Microcook on HIGH 3-4 minutes. Stir until marshmallows melt and mixture is smooth. Add chips and stir until melted. (If you don't use marshmallows, melt chocolate chips in the condensed milk. Add salt.) Stir in nuts and vanilla.

Line 8 or 9 inch square pan with wax paper. Spread fudge evenly in pan. Chill 2 hours, until firm. Turn on to cutting board, peel off paper and cut into squares.

Serves 32

Easy Milk Fudge

Servings: 10 servings

Ingredients:

2 tablespoon Butter or margarine
2/3 cub Evaporated milk, undiluted
1 ½ cub Sugar
¼ teaspoon Salt
2 cub Miniature marshmallows
1 ½ cub Semi-sweet chocolate morsels
1 teaspoon Vanilla extract
½ cub Chopped pecans or walnuts

Preparation:

Butter 8-inch square pan. In medium saucepan, combine butter, evaporated milk, sugar and salt. Bring to a boil over medium heat, stirring constantly. Boil 4 to 5 minutes, stirring constantly; remove from heat. Stir in marshmallows, morsels, vanilla and nuts.
Stir vigorously for 1 minute or until marshmallows melt completely.
Pour into pan. Cool and cut into squares. Hint: For thicker fudge, use a 7X5-inch loaf pan.

EGG SALAD WITH LEAVES

Servings: 8 servings

Ingredients:

8 Hard-cooked lg eggs,shelled
1/3 cub Mayonnaise
1/3 cub Unflavored nonfat yogurt
3 tablespoon Minced fresh dill
1 teaspoon Pepper
Salt
2 quart Mixed lettuce leaves

Preparation:

1. In a food processor or in a bowl, finely mash eggs. Add mayonnaise, yogurt, dill, pepper, and salt to taste; mix well. Serve, or cover and chill up to a day.¶
2. Arrange leaves on a platter and put egg salad in a small bowl.
Serve leaves on plates and top with salad, or scoop salad onto leaves and hold to eat. Makes 2 ½ cups.

EGGNOG BREAD PUDDING

Servings: 8 servings

Ingredients:

PUDDING:
3 large Eggs
1 large Egg yolk
¾ cub Sugar
4 tablespoon Unsalted butter; melted
1 ¾ cub Half-and-half
3 tablespoon Brandy
2 tablespoon Pure vanilla extract
¾ teaspoon Freshly grated nutmeg
⅛ teaspoon Salt
6 slice Dry cinnamon raisin bread quartered

CRANBERRY-MAPLE SAUCE:
1/3 cub Pure maple syrup
2 tablespoon Sugar
1 ½ cub Cranberries if frozen, do not thaw
3 tablespoon Unsalted butter
1 ½ tablespoon Bourbon

Preparation:

PREHEAT OVEN TO 350F 15 minutes before baking, with the rack in the center of the oven. Butter a 6-cup souffle dish. Have a kettle of boiling water ready and a baking pan large enough to hold the souffle dish. Whisk the eggs, egg yolk and sugar until light. Mix in the butter, the half-and-half, brandy, vanilla, nutmeg and salt. Place the bread in the souffle dish and pour the custard over it. Press the bread into the custard so it gets well soaked. Let rest 20 minutes.
Put the souffle dish in the baking pan and place on the oven rack.
Pour boiling water into the baking pan so it comes halfway up the sides of the souffle dish. Bake until the custard is softly set in the center, about 1 hour. Remove from the water bath. Serve warm or at room temperature with Cranberry-Maple Sauce. Once cooled, the pudding can be refrigerated for up to 3 days. To reheat, cover with aluminum foil with several slits in it. Bake in a preheated 350F oven for 20 minutes. Serve warm, or at room temperature with Cranberry-Maple Sauce.

CRANBERRY-MAPLE SAUCE: Bring the maple syrup and sugar to a boil in a small non-aluminum pan, then cook for 3 minutes. Add the cranberries and cook until their skins burst and they begin to pop, 6 to 8 minutes, or slightly longer if they are frozen. Cut the butter into 3 pieces. Remove the pan from the heat and whisk in the butter, 1 piece at a time, waiting until each is incorporated before adding another.
Add the bourbon. Sauce can be served immediately or refrigerated for up to a week. Reheat gently and thin with 2 to 3 tablespoons water before serving.

ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK

Eggnog Pound Cake

Servings: 8 servings

Ingredients:

1 cub Butter or margarine; soft
½ cub Shortning
3 cub Sugar
6 Eggs
3 cub Flour
1 cub Egg nog
1 cub Flaked coconut
1 teaspoon Lemon extract
1 teaspoon Vanilla
½ teaspoon Coconut extract

Preparation:

Cream butter and shortning. Gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Add flour to creamed mexture alternately with eggnog, beginning and ending with flour. Mix just until blended after each addition. Stir in coconut and flavorings. Pour batter into a greased and floured 10" tube pan and bake at 325~ for 1 hour and 30 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan 10 minutes; remove from pan and cool completely on a wire rack.

English Toffee

Servings: 10 servings

Ingredients:

2 cub Butter Or Regular Margarine
2 cub Sugar
2 tablespoon Light Corn Syrup; Karo
6 tablespoon Water
1 cub Almonds; Blanched, Slivered
6 ounce Chocolate Chips; Semi-sweet
2 tablespoon Vegetable Shortening
¾ cub Almonds; Toasted, Sliced

Preparation:

Melt the butter in a heavy 10-inch skillet. Add the sugar, corn syrup, water and 1 cup of almonds. Cook over medium heat, stirring constantly, until the mixture boils. Continue to coo, stirring occasionally, until the mixture reaches the soft crack stage, (290 degrees F on a candy thermometer). Pour the mixture into a greased 17 X 14-inch baking sheet, (jelly roll pan). Melt the chocolate chips with the shortening, over hot water, stirring until smooth.
Spread on the toffee, which has been scored with a sharp knife in to bars. Sprinkle with ¾ cup of toasted almonds. When the chocolate has set, break apart at the scores and store in a cool place in tins.

Makes 3 lbs of candy.

European Cocoa Fudge

Servings: 1 servings

Ingredients:

3 cub Sugar
2/3 cub European Style Cocoa
⅛ teaspoon Salt
1 ½ cub Whole milk
¼ cub Butter
1 teaspoon Vanilla extract

Preparation:

Line an 8 inch square pan with foil: butter foil.

In a 4 quart saucepan, mix sugar, cocoa and salt.

Stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a rolling boil.

Boil, without stirring, to 234 degrees. Remove from heat, add butter and vanilla -Do Not Stir!

Cool at room temperature to 110 degrees. Beat with a wooden spoon until fudge thickens and looses some of its gloss. Spread quickly into the prepared pan. Cool.

Makes about 1 ¾ pounds of fudge.

* reqular cocoa works well, too.

Fantasy Fudge

Servings: 3 servings

Ingredients:

¾ cub (1-½ sticks) ParkwayMargarine
3 cub Sugar
2/3 cub Evaporated milk
1 package (12 oz) Baker's Semi-SweetReal Chocolate Chips
1 Jar (7 ounces) KraftMarshmallow Creme
1 cub Chopped nuts
1 teaspoon Vanilla

Preparation:

Microwave margarine in 4-quart microwave-safe bowl on HIGH (100%) 1 minute or until melted. Add sugar and milk; mix well.

Microwave on HIGH 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. Continue microwaving on HIGH 5 ½ minutes; stir after 3 minutes.

Stir in chips until melted. Add remaining ingredients; mix well. Pour into greased 9-inch square pan or 13x9-inch baking pan. Cool at room temperature; cut into squares. Makes 3 pounds.

From: Kraft General Foods Holiday Homecoming (1991) Posted by: Sonya Whitaker

Five Pound Fudge

Servings: 6 servings

Ingredients:

4 ½ cub Sugar
12 ounce Can evaporated milk
¼ pound Butter
1 Jar marshmallow creme
12 ounce Semi-sweet chocolate chips
12 ounce Milk chocolate bar
2 cub Chopped pecans or walnuts
2 teaspoon Vanilla

Preparation:

Cook sugar, milk, and butter to soft ball stage (234 degrees on candy thermometer), stirring constantly. Take off the heat and add the remaining ingredients. Stir quickly and thoroughly to blend. Pour into a large baking pan or dish (I lightly butter it first). Cool.
Cut into squares and store in refrigerator.

My favorite fudge recipe!! I prefer it with walnuts instead of pecans and I even buy my milk chocolate candy bars with almonds sometimes for a little added flavor and crunch!

From: Jackie Olden's Newsletter

Foolproof Dark Chocolate Fudge

Servings: 6 servings

Ingredients:

3 (6 ounce) pkg. semi-sweetchocolate chips (3 cups)
1 can Eagle Brandsweetened condensed milk
1 dash Salt
½ To 1 cup chopped nuts
1 ½ teaspoon Vanilla extract

Preparation:

FROM: Irene Wurz

In heavy saucepan, over low heat, melt chips with Eagle Brand, and salt.

Remove from heat; stir in nuts and vanilla. Spread evenly into a wax paper lined 8 or 9" square pan. Chill 2 hours or until firm. Turn fudge onto cutting board and cut into squares.

MICROWAVE instructions:

In 1 quart glass measure, combine chips with Eagle brand and salt.

Cook on 100% power (high) 3 minutes or until chips melt, stirring after each 1 ½ minutes.

Stir in remaining ingredients. Proceed as above.

FRENCH GREEN SALAD WITH BASIL SHIITAKE

Servings: 5 servings

Ingredients:

1 Butter lettuce,large
3 cub Spinach leaves
4 ½ tablespoon Oilve oil,extra-virgin
½ tablespoon Lemon juice
1 Garlic clove,small,pressed
½ teaspoon Mustard,Dijon-style
Seasoned salt(opt)
2 cub Shiitake mushrooms,sliced
¼ cub Basil leaves,fresh
1 dash Sea salt(opt)

Preparation:

1. Wash and thoroughly dry the lettuch and spinach. In large salad bowl, use a wire whisk to whip 4 T. olive oil, lemon juice, garlic, mustard and seasoned salt to taste until thick and yellow. Set aside.¶ 2. Place remaining ½ T. oil and shiitake in a skillet. Saute, stirring to prevent scorching, then add any reserved shiitake soaking water as 20 to 30 minutes. 3. Tear lettuce and spinach into bite-size pieces, into dressing salad bowl, removing heavy center stalks from lettuce. Toss well. Serve on individual plates with a large spoonful of basil shiitake as a topping.

FRESH CRANBERRY RELISH

Servings: 6 servings

Ingredients:

1 pound Cranberries
1 Orange; unpeeled
1 Orange; peeled
1 cub Granulated sugar
2 tablespoon Grand Marnier or cognac

Preparation:

PICK OVER THE CRANBERRIES and wash the unpeeled orange. Coarsely chop the oranges. Place everything in the bowl of a food processor fitted with a steel blade. Process until the oranges are in small pieces.
Taste and adjust the flavoring if needed, adding more sugar or liqueur. Cover and refrigerate until ready to serve.

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

Frontier Fudge

Servings: 5 servings

Ingredients:

Jim Vorheis
½ cub Butter
12 ounce Evaporated milk
4 cub Sugar
10 ounce Large marshmallows
2 ounce Unsweetened chocolate,chopped
12 ounce Semisweet chocolate chips
12 ounce Milk chocolate, chopped
1 tablespoon Vanilla
2 cub Chopped walnuts or pecans

Preparation:

Makes 5 pounds

In 4-6 quart heavy metal pan, cook butter, evaporated milk, and sugar over medium-high heat until sugar is dissolved. Heat to boiling.
Turn heat to low, cover and continue boiling for 5 minutes without stirring. Turn heat to warm and stir in marshmallows until dissolved.
Add each kind of chocolate in turn, stirring until melted. Stir in vanilla and nuts. Pour into lightly buttered 9x13-inch pan. Let stand until firm, about 8-10 hours, before cutting.

Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis

Frozen Cranberry Salad *

Servings: 8 servings

Ingredients:

PATTI - VDRJ67A:
1 can Sweetened condensed milk
¼ cub Lemon juice
16 ounce Whole berry cranberry sauce
20 ounce Crushed pineapple; drained
½ cub Walnuts; chopped
9 ounce Cool Whip
Lettuce leaves

Preparation:

In a large bowl, combine sweetened condensed milk and lemon juice.
Stir in cranberry sauce, pineapple and nuts; fold in whipped topping.
Spread in 9x13" pan. Freeze until firm. Remove from freezer 10 minutes before serving. Serve on lettuce leaves. Return leftovers to freezer.

Frozen Fruitcake Salad

Servings: 6 servings

Ingredients:

1 cub Sour cream
2 ounce Cool whip; thawed
½ cub Sugar
2 tablespoon Lemon juice
1 teaspoon Vanilla
13 ounce Crushed pineapple; drain
2 Bananas; diced
½ cub Red Candied cherries; chop
½ cub Grees Candied cherries; chop
½ cub Nuts; (pecans or walnuts)

Preparation:

Mix all together well, turn into a mold and freeze. Let stand 10 minutes before serving. Everyone loves this. It's good for dessert too. It's especially pretty at Christmas because of the red and green cherries but we like it for Thanksgiving too.

FRUIT FILLING FOR JAPANESE FRUITCAKE

Servings: 8 servings

Ingredients:

2 tablespoon Flour
1 Juice of 3 lemons
1 cub Sugar
1 can Pineapple (20 oz)*
2 Egg yolks
½ cub Pecans chopped

Preparation:

* - pineapple should be crushed & drained.¶

Combine all ingredients in top half of a double boiler over, not in, simmering water and cook, stirring frequently, until mixture thickens. It should be quite thick. Remove from heat and allow to cool, stirring occasionally.

Fruit Vinegar

Servings: 6 servings

Ingredients:

2 cub Frozen (no sugar added)Berries
3 tablespoon Sugar
4 cub Vinegar (white, cider orrice)

Preparation:

One that I've been making for a couple of years it a Berry vinegar.
I give this along with a bottle of good olive oil and it makes a great gift...so easy to make. I buy those neat corked bottles from William Sonoma and fill them one each, stick them in a gift bag, put a little "fun gift paper" in and under the tree they go.

Berry Vinegar

Put fruit into 6 cup GLASS jar. Sprinkle with sugar then pour on vinegar. Cover with lid and let stand for 2 weeks. Strain through double-thickness cheesecloth. Discard fruit. Pour vinegar through funnel into clean bottles and seal.

Fruited Shortbread Cookies

Servings: 36 servings

Ingredients:

2 ½ cub Flour
1 teaspoon Cream of tartar
1 ½ cub Confectioners sugar
1 9 ounce box Nonesuch mincemeat
1 teaspoon Vanilla
1 teaspoon Baking soda
1 cub Butter, softened
1 Egg

Preparation:

1. Preheat oven to 375F. 2. Combine flour, soda, and cream of tartar.
3. In a large bowl, beat butter and sugar until fluffy. Add egg.
Stir in vanilla and crumbled mincemeat. 4. Add dry ingredients. Mix well-batter will be stiff. 5. Roll into 1 ¼" balls. Place on ungreased cookie sheet, flatten
slightly. 6. Bake 10-12 minutes or until lightly brown. Cover with a glaze of
confectioners sugar, milk and vanilla while still warm.

Fruit-Flavor Popcorn Balls

Servings: 48 servings

Ingredients:

1 cub Light corn syrup
½ cub Sugar
1 small Jello; any flavor
½ pound Salted peanuts; coarse chop
9 cub Popped popcorn

Preparation:

Bring syrup and sugar to a boil. Remove from heat and add Jell-O Gelatin, stirring until dissolved. Add peanuts and pour over popcorn, mixing well. Quickly form into 1 ½" balls. Makes about 4 dozen.

Fudge a la Louise

Servings: 6 servings

Ingredients:

4 cub Sugar
3 Squares dark bakingchocolate
1 1/3 cub Milk
2 tablespoon Butter, plus extra forgreasing platters
1 cub Chopped nuts
1 1/3 teaspoon Vanilla

Preparation:

In a heavy saucepan mix together the sugar, chocolate, and milk.
Place the pan over high heat and stir constantly until the choclate is melted and the sugar is dissolved. Bring to a full boil, and lower the heat so the candy continues to boil gently, not vigorously. Stir no more. Put a candy thermometer into the center of the mixture and cook until the temperature reaches exactly 232 F. Meanwhile, butter a large platter (turkey size) and a flat pan about 11 by 13 inches.
When the fudge reaches 232 F., pour it into the readied platter - do not scrape the pan, but let it drip out. Dot with 2 tablespoons butter and let the mixture cool until the platter feels cool underneath. Add vanilla. Take a large slotted spoon and start to stir the liquidy mixture - it will take about 15 or 20 minutes. You will see a steady change from dark to light color, from glossy to dull, from liquid to solid. When the fudge begins to get dull, add the nuts and mix in thoroughly. Put fudge into the large buttered pan and press into shape with the flat of your palms. Cut into squares; store in airtight container if there's any left.

From: Steve Herrick Source: [Yankee Magazine - June 1981]

Gail's Easy Cheese Spread

Servings: 1 servings

Ingredients:

2 pound Pk Velveeta Cheese
1 cub Mayonnaise, NOT saladdressing
1 cub Horseradish, undrained

Preparation:

Melt Velveeta in top of double boiler. Take off stove and add mayonnaise and horseradish. Mix well and pour in containers.
Refrigerate. Will keep for a long time. Makes nice Christmas gifts if packaged in appropriate containers, such as cheese crocks. Tell recipents to save the container for refills since they are certain to want more! Pat Empson 05/25 10:10 am
FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/25 10:22 AM

TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT:
R-MM-MIXED BAG

GARDEN HERB BREAD

Servings: 8 servings

Ingredients:

-MARILYN SULTAR FJVS25A

REGULAR LOAF:
2 cub White Bread Flour
1 tablespoon Dry Milk
1 tablespoon Sugar
1 teaspoon Salt
1 teaspoon Chives
1 teaspoon Marjoram
1 teaspoon Thyme
½ teaspoon Basil
1 tablespoon Butter
¾ cub Water
1 teaspoon FAST RISE Yeast OR
2 teaspoon ACTIVE DRY Yeast

LARGE LOAF (12 SERVINGS:
3 cub White Bread Flour
2 tablespoon Dry Milk
2 tablespoon Sugar
1 ½ teaspoon Salt
½ tablespoon Chives
½ tablespoon Margoram
½ tablespoon Thyme
1 teaspoon Basil
2 tablespoon Butter
1 ¼ cub Water
2 teaspoon FAST RISE Yeast OR
3 teaspoon DRY ACTIVE Yeast

Preparation:

NOTE: I rewrote the recipe to follow order of my machine. It works wonderfully in my Panasonic.

This bread tastes like stuffing! It is WONDERFUL!!!! Here are some hints from the book: 1. Use dried herbs that are flaked and not ground. If using ground, reduce the amt. by half. If using fresh herbs, double the recipe.

2. This recipe can be made with the regular, rapid, or delayed time bake cycles.

This recipes comes from "Bread Electric" from the Innovative Cooking Enterprises. I make the regular size loaf in my machine. Marilyn Sultar

Garlic-Almond Spread

Servings: 12 servings

Ingredients:

3 tablespoon Almonds
12 Cloves garlic; peeled
3 tablespoon Peanut oil
8 ounce Cream cheese; at room temp
¼ cub Our cream;
1 teaspoon Worcestershire
1 teaspoon Dijon mustard
2 teaspoon Chopped parsley;fresh---->
1 teaspoon Dry rosemary
2 Shallots; chopped
Salt and pepper; to taste
1/3 cub Heavy cream

Preparation:

Toast almonds in a 325 oven for 10 min. chop. Lower heat to 275 and bake the garlic in the oil. You might want to cover it to prevent browning. Let the garlic cool,then blend it along with the oil in a f/p. Add cream cheese,sour cream,worcestershire,and mustard,blend well. Add nuts,parsley,rosemary,shallots,salt,and pepper,blend again.
Remove from f/p and place in a mixing bowl. Whip the cream and fold into the mixture. Pour into serving bowl and chill for 2 hrs. Serve at room temp.

GIFT CHRISTMAS KUCHEN

Servings: 2 servings

Ingredients:

1 package Active dry yeast
¼ cub Sugar
¼ cub Warm water (105F-to-115F)
¾ cub Butter; at room temperature
1 Lemon; Grated peel only(no white attached)
1 Orange; Grated peel only (no white attached)
½ teaspoon Dried mace
1 ½ tablespoon Ground corianderor anise seed
1 teaspoon Salt
2 Eggs; at room temperature
2 ½ cub Bread flour (or more)
¾ cub Warm milk (105F-to-115F)

Preparation:

If you want to give a friend a special holiday gift, put a bright ribbon around this bread. When tightly wrapped, it freezes well for 1 to 2 months.

PREHEAT OVEN TO 350F. Dissolve yeast and 1 teaspoon sugar in warm water. Beat ½ cup butter in food processor until light. Gradually add remainder of sugar as you beat butter. Add lemon and orange peels, mace, coriander and salt. Add yeast mixture. Add eggs, 1 at a time, beating well after each addition, and then milk. Add enough flour, ½ cup at a time, to make soft dough. Knead dough until elastic and smooth. Place dough in oiled plastic bag or oiled bowl and turn to coat. Seal or cover with plastic wrap and let rise at room temperature until doubled, about 1 hour. Turn out dough on floured surface, punch down and cut into 2 pieces. Shape each into rectangular loaf and place on greased baking sheet. Melt remaining ¼ cup butter and use to lightly brush tops of loaves.

TO PRESENT AS A GIFT: Make paper ribbon strips the width of your gift ribbons and tie the bread loosely with the paper strips; secure with paper clips, leaving enough room for the breads to rise. The paper will leave marks for the position of the gift ribbons. Cover the loaves with plastic wrap and let rise in a warm place until doubled, 30-to-40 minutes. Bake loaves about 30-to-45 minutes. Remove and place on a rack to cool. Remove the paper strips. Replace strips with bright ribbons.

Makes 2 Loaves

NATHALIE DUPREE

PRODIGY GUEST CHEFS COOKBOOK

Gingerbread Men

Servings: 60 servings

Ingredients:

1 cub Shortening
1 cub Sugar
½ teaspoon Salt
1 Egg
1 cub Molasses
2 tablespoon Vinegar
5 cub Sifted flour
1 ½ teaspoon Soda
1 tablespoon Ginger
1 teaspoon Cinnamon
1 teaspoon Cloves; ground
Raisins

Preparation:

Thoroughly cream shortening, sugar and salt. Stir in egg, molasses and vinegar. Beat well.
Sift dry ingredients; stir into molasses mixture. Chill about 2 hrs. On lightly floured surface roll to ⅛" thickness. Cut with cookie cutter.
Place 1" apart on greased cookie sheet. Make eyes and buttons with raisins. Bake in moderate (375 deg.) oven for about 6 minutes. Cool slightly and remove from sheet. Allow to finish cooling on wire racks.
Store in tightly covered tin. Keeps well for 3-4 weeks.
NOTE: I use a 4-in. cutter. For smaller men, you may need to reduce the baking time by a minute or so.

Glittering Snowflakes

Servings: 60 servings

Ingredients:

2/3 cub Butter or margarine
1 3 ounce pkg. cream cheese,softened
1 ¾ cub All purpose flour
¾ cub Sugar
1 Egg yolk
½ teaspoon Baking powder
½ teaspoon Vanilla
½ teaspoon Finely shredded lemon peel

Preparation:

"For a smooth glaze, dip the surface of the cookie into the icing.
Then turn the cookie right side up and clean away the excess icing on the edges with a small spatula."

Powdered sugar icing Edible glitter or colored sugar

Beat margarine or butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add softened cream cheese. Beat till combined. Add about half of the flour, the sugar, egg yolk, baking powder, vanilla, and lemon peel. Beat till thoroughly combined. Beat or stir in remaining flour. Divide dough in half. Cover and chill 2 hours or till easy to handle.

Roll each half of dough into ⅛" thickness. Using a 2 to 3 inch snowflake cookie cutter, cut out dough. Place cookies ½ inch apart on an ungreased cookie sheet. Bake in a 375 oven about 5 minutes or till edges are firm. Cool on wire rack. Frost with powdered-sugar icing and sprinkle with edible glitter or colored sugar. Makes about 60

Powdered sugar icing: Stir together 1-½ cups sifted powdered sugar, ¼ tsp. vanilla, and 1 to 2 Tbsp. milk till of spreading consistency.

Note: The 2 and 3 inch snowflake cutters and edible glitter are available by mail from Maid of Scandinavia, 3244 Raleigh Ave., Minneapolis, MN 55416; 1-800-328-6722

From: Better Homes and Gardens Christmas Cookies 1992 Shared By: Pat Stockett

Glorious Golden Fruitcake

Servings: 20 servings

Ingredients:

4 cub Unbleached Flour; Sifted
1 ½ teaspoon Baking Powder
½ teaspoon Salt
2 cub Butter Or Regular Margarine
2 ½ cub Sugar
6 Eggs; Lg
¼ cub Milk
4 cub Walnuts; Chopped
1 cub Golden Raisins
½ cub Candied Pineapple; Chopped
½ cub Red Candied Cherries;Chopped
½ cub Green Candied Cherries; Chop
1 tablespoon Lemon Rind; Grated
Pineapple Glaze
Pecan Halves

Preparation:

Sift the flour, baking powder and salt together and reserve ¼ c of the flour mixture. Cream together the butter and sugar until light and fluffy, using an electric mixer at medium speed. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients alternately with the milk, beating well after each addition. Combine the walnuts, raisins, pineapple, candied cherries, lemon rind and the ¼ cup of reserved flour mixture until all are very well coated. Stir into the batter. Spread the batter in a greased and wax-paper lined 10-inch tube pan. Bake in a 275 degree F.
(That is correct, 275 degrees F.) oven for 2 hours and 45 minutes or until done. Cool in the pan for 30 minutes before removing to a wire rack to completely cool. Wrap the fruitcake tightly in foil. Store in the refrigerator up to 4 weeks. When ready to serve or to make a gift of it, prepare the Pineapple glaze, and frost the top of the cake, letting the glaze drip down the sides. Decorate with the pecan halves.

Makes one 5 lb fruit cake. PINEAPPLE GLAZE:

Combine 1 cup of sifted confectioners' sugar and 2 T of pineapple juice, mixing until smooth.

Grand Marnier Apricot Stuffing *

Servings: 1 servings

Ingredients:

1 cub Dried apricots; diced
1 ½ cub Grand Marnier
4 cub Chicken broth
2 cub Celery; coarsely chopped
1 Yellow onion; chopped
1 pound Turkey sausage
1 pound Herb stuffing mix
1 cub Apple pieces; slivered
½ teaspoon Dried thyme
Fresh ground balck pepper

Preparation:

Place apricots and 1 cup Grand Marnier in a small saucepan, and heat to boiling. Remove from the heat and set aside. Heat chciken broth to boiling. add celery and onion. Simmer 20 minutes or until tender.
Cook the sausage in the microwave oven and chop fine. In a large mixing bowl, combine stuffing mix, apricots with liquid, sausage, slivered apples, onion, celery and broth. Stir to combine. Add remaining Grand Marnier. Stir well to moisten stuffing. Season with thyme and pepper to taste. Makes enough for 21-24 pound turkey.

Grandma Ruby's Fabulous Fudge

Servings: 6 servings

Ingredients:

3 package Chocolate chips
½ pound Butter or margarine
10 ounce Miniature marshmallows (1package)
2 cub Chopped nuts
4 ½ cub Sugar
1 large Can evaporated milk
1 tablespoon Vanilla

Preparation:

Combine chocolate chips, butter, marshmallows and nuts. Blend sugar with evaporated milk and cook at a rolling boil for 6 minutes.
Remove from heat and add vanilla. Pour immediately into bowl with first four ingredients and stir until well-blended. Pour into buttered pans and let stand 24 hours in cool place. Makes five pounds.

From the files of Grandma Ruby Williams

Date help: Famous recipes for divinity, penoche, fudge, aplets and all the holiday favorites are collected together on our Christmas Nuts and Candies bulletin. To obtain this four-page leaflet, send 3 cents and a self-addressed envelope to Nancy Morris, Oregonian Hostess House, The Oregonian, 1320 S. W. Broadway, Portland 1, Or.

So, when were 3 cent stamps used? And does anyone know the relevance of "Portland 1"? No zip code was given, either. Part of a Green Trading Stamps ad is here, and bits of what seems to be a society section...this is really interesting!! At least to me....I hope I'm not the only one??

Valerie Whittle

GREAT GHOST PUMPKIN COOKIES

Servings: 25 servings

Ingredients:

2 cub Flour
1 cub Quick oats, un-cooked
1 teaspoon Baking soda
1 teaspoon Cinnamon
½ teaspoon Salt
1 cub Butter or margarine;softened
1 cub Brown sugar, packed
1 cub Granulated sugar
1 Egg; slightly beaten
1 teaspoon Vanilla
1 cub Libby's solid-pack pumpkin
1 cub Semi-sweet morsels

Preparation:

Servings: 25

Preheat oven to 350 degrees. Combine flour, oats, baking soda, cinnamon and salt; set aside. Cream butter; gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix. Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in morsels.

For each cookie, drop ¼ cup dough onto lightly greased cookie sheet; spread dough into a ghost shape using a thin metal spatula. Or make a qiuck ghost pattern of heavy paper. Make 2 or three poses for realism. Bake 20-25 minutes, til cookies are firm and lightly browned.Remove from cookie sheets; cool on racks. Spread with white royal icing. Trim brown face features with tube-icing.

Yields 19-20 large cookies.

Source: Magazine, newsletter Oct '89 Dolores McCann BSWN00A

Greek Spinach Triangles

Servings: 50 servings

Ingredients:

1 cub Butter; or margarine*
1 package Phyllo pastry
2 Eggs; beaten
1 Onion; finely chopped
8 ounce Cream cheese; cut in chunks
¼ teaspoon Pepper
½ pound Feta cheese
20 ounce Frozen chopped spinach

Preparation:

* To cut calories, you may use butter-flavored cooking spray in place of the butter.
Cook spinach according to directions and drain well. Mix all ingredients except butter and pastry. Refrigerate mixture at least 1 hour.
Open package of dough and cut a strip 2" wide, cutting through all layers. Cover remaining dough with a damp cloth to keep from cracking.
Separate dough so that you have 2 sheets for each triangle. Brush the dough with melted butter and put 1 rounded teaspoon spinach mixture at the top of the strip. Fold pastry over like folding a flag. Place on well-buttered baking sheet and brush top with butter. Bake at 375 deg. for 20 min. Serve warm.
To freeze the triangles before cooking, butter both sides of triangle and wrap well. Bake when needed.

GREEN BEANS NEW SOUTHERN STYLE

Servings: 12 servings

Ingredients:

3 pound Green beans,fresh
Salt
Water
6 Bacon slices

Preparation:

1. Wash beans, snip off ends. Drop into salted boiling water, reduce heat and cook until barely tender. Turn out into a colander and immediately rinse under cold water to stop cooking process.¶ 2. Cook the bacon over low heat in a deep heavy pot until crisp.
Remove bacon, drain on paper toweling, and crumble.¶ 3. Pour off and discard all but 2 tablespoons bacon fat from pot. Wehn ready to serve, heat bacon fat, add beans, and fork-stir until heated. Stir in crumbled bacon and serve at once.

GRILLED EGGPLANT SALAD WITH ONION AND CUCUMBER

Servings: 8 servings

Ingredients:

2 Small eggplants*
2 tablespoon Salad oil (approx)
1 Medium European cucumber**
1 Sm red onion,thinly sliced
½ cub Cider vinegar
2 tablespoon Firmly packed brown sugar
½ teaspoon Salt

Preparation:

* - end trimmed, cut into ¾" thick slices¶
** - thinly sliced¶
====================================================================== ===¶
1. Lightly brush eggplant slices with oil and put them on a tray.¶ 2. On a barbecue with lid, place grill 5-6" over a solid bed of hot coals (you can hold your hand at grill level only 2-3 seconds). When grill is hot, rub it lightly with a paper towel dipped in salad oil.¶ 3. Lay eggplant slices close together on grill. Cover barbecue, open drafts, and cook until slices are well browned and soft when pressed, 15-20 minutes; turn, as needed, with a wide spatula. Return slices to the tray. If slices are cooked ahead, cover and chill up to a day.¶ 4. In a bowl, cover cucumber and onion slices with ice water. Quickly squeeze slices to briuse lightly, then cover and chill 30 minutes to 1 hour; drain. In bowl, mix cucumber, onion, vinegar, sugar, and ½ teaspoon salt. If made ahead, cover and chill up to 4 hours. Coarsely chop eggplant and spoon onto a rimmed platter; top with cucumber and onion mixture. Add salt to taste.

Hard Candy

Servings: 1 servings

Ingredients:

STIR TOGETHER BEFORE HEATING:
2 cub Cane sugar
2/3 cub Light Karo
¾ cub Water
1 teaspoon Oil flavor* & color
1 teaspoon Or more citric acid**

Preparation:

Have color/flavor/citric acid ready when finished cooking! *More or less, some flavors are stronger than others. **Put citric acid in fruit-flavored candies for tartness. TEST YOUR THERMOMETER EVERY DAY!
To test: Place it in cold water & bring to boil. If water boils at- say 210 instead of 212, reduce cooking time 2 degrees. ***I use a TAYLOR thermometer. Wilton sells them now. Spray *PAM in molds & on surface. Not too much & only once per session. USE A THIN PAN, NOT HEAVY! Candy must set a few minutes in the pan & the temp will rise, burning the candy in a thick pan. Bring mixture to boil. Put lid on for 3 minutes <to wash down sugar crystals>, add thermometer & DON'T STIR. When therm. reaches 285-290D. remove pot from stove.Wait for temp. to lower below 260^ before adding color/flavor/citric acid.
<Will cook flavor out if too hot.> Cover pan after adding citric acid so it won't fade the taste. I add about 2 ts citric acid.
DON'T STIR! Use the tiny viles of Lorann oils. Avail. in cake supply shop or drug store.
I pour the cooked candy into a GUTTMAN candy funnel <holds entire recipe.> Thats the quickest way to get it in molds befor it cools & hardens. *Of course, spray funnel! I pour some into molds & the rest onto my marble slab. The part on the slab: I roll it into a long cylinder & cut into "pillows" w/scissors. Dust finished candies with powdered sugar so they won't "melt" together. There is one very nice sucker mold. It is a white ring w/ a slit for the stick. <Don't spray stick.> All you do is spray mold, add stick, fill w/candy, cool & remove easily Comes in 2-3 sizes, round or heart-shaped. I beleive it is Guttman Brand & available here at Sugarcraft. About 2 dz in a pack. This is my kids favorite Christmas candy. You will want to make several flavors. Experiment on how-much flavor. All vary. *Don't add too much on the mints. Takes more on the
cherry/strawberry/lemon/orange, etc. There are at least 50 oil flavors available to choose from! Shared by Dolores McCann, Hamilton OH

Dolores McCann, Prodigy Food & Wine Board

Harrod's Christmas Pudding

Servings: 2 puddings

Ingredients:

½ pound Unsalted butter plus about
2 teaspoon Butter; for greasing molds
1 1/3 cub Dark brown sugar
3 Eggs; beaten
3 tablespoon Dark corn syrup
2/3 cub Self-rising flour
1 pinch Salt
½ teaspoon Ground cinnamon
½ teaspoon Freshly grated nutmeg
½ teaspoon Apple pie spice
1 Lemon; juice of
1 Orange; fine grated rind of
1 Lemon; fine grated rind of
4 cub Fresh bread crumbs
1 1/3 cub Golden raisins
1 1/3 cub Raisins
1 1/3 cub Currants
1/3 cub Chopped mixed citrus peel (2 ounces)
¼ To ½ cup brandy

JUST BEFORE SERVING:
Garnish with holly
Ignite with brandy

Preparation:

Thickly butter and dust with flour two 1-quart molds (or dome-shaped china, ceramic or glass bowls). Set aside.

Beat the ½ lb. butter until soft. Add sugar and beat until fluffy.
Gradually beat in the eggs and syrup.

Sift flour with salt and spices; fold into the butter mixture with the lemon juice, grated rinds, bread crumbs, fruits, mixed peel and brandy.

Spoon mixture into the 2 prepared molds. If molds don't have lids, cover each with a circle of waxed paper, then a piece of foil pleated across the center and securely tied in place. Leave overnight in refrigerator.

Put molds in a large saucepan with enough water to come halfway up the sides of the molds. Cover and steam for 5 hours; remove from the water.

Let cool completely, then cover with a clean piece of waxed paper and a pudding cloth (muslin or closely woven cheesecloth) secured with a string and ends of the cloth tied in a knot over the pudding mold.

Leave in the refrigerator to mature before using. Before serving, steam about 3 hours. Remove from mold. Bring to the table blazing in 'ignited brandy, and bedight with Christmas holly stuck into the top.'

Yield: Two 2 lb. puddings.

From Special Writer Marilyn Kluger's 1½5/92 "A Dickens of a Delight:
Christmas Plum Pudding is a Holiday Treat Straight from Merry Olde England" article in "The (Louisville, KY) Courier-Journal." Pg. C7.
Typed for you by Cathy Harned.

Hartshorn German Christmas Cookies

Servings: 1 servings

Ingredients:

2 cub Sugar
½ teaspoon Salt
1 ⅛ cub Shortening
2 Eggs
1 cub Milk
1 tablespoon Hartshorn ***
½ cub Boiling water
2 teaspoon Vanilla
Flour to stiffen
1 ounce Anise seeds

Preparation:

* Hartshorn can be obtained at your pharmacy. It is ammonium crystals

======================================================================

1. Mix sugar, salt, shortening, eggs,and milk. 2. In a separate bowl, dissolve the Hartshorn in the boiling water.
Make sure it is completely dissolved. 3. Add vanilla and anise seeds to the sugar mixture. 4. Add hartshorn mixture to sugar mixture. 5. Add enough flour to the sugar mixture to stiffen and not to be
sticky. It may require 4-5 pounds! 6. Roll out dough on floured surface, and cut with cookie cutters. 7. Bake immediately after mixing in a moderate oven (325-350F) for
10-15 minutes.

===================================================================== This entire recipe will make between 180-220 cookies. One half the recipe is suggested (up to 100 cookies). But, they are great!

Hauntingly Good Popcorn

Servings: 1 servings

Ingredients:

6 cub Popped popcorn *
½ cub Dried apple slices; cut
½ cub Dried cranberries
¼ cub Raisins
¼ cub Walnuts; chopped
1 tablespoon Brown sugar
1 teaspoon Pumpkin pie spice
¼ teaspoon Ground cinnamon

Preparation:

* can use 1 bag of microwave popcorn. Do not use lite or air popped popcorn as seasonings will not stick to it. In large bowl, toss together popcorn, dried applies, dried cranberries, raisins and walnuts. In small bowl combine brown sugar, pumpkin spice and cinnamon. Add to popcorn mixture and toss until popcorn is coated!!

HOLIDAY BAKED OYSTERS

Servings: 6 servings

Ingredients:

4 cub Firm white bread (Italian orFrench or sourdough)
½ cub Butter
Salt and cayenne pepper
1 pint Raw oysters, well-drained
1 tablespoon Lemon juice
1 small Onion, grated
½ cub Whipping cream

Preparation:

paprika (TIP:) This dish can be made with oysters of *any* size. While fresh ones ARE best, thawed, frozen oysters *may* be used. If you wish, prepare the dish and refrigerate it for several hours before baking. Or, on the other hand, you can cut and brown the bread cubes ahead of time. The rest can be finished in minutes, once the bread is browned.

Remove the crusts from the bread. Cut the bread into quarter-inch cubes; in a large skillet, melt half the butter. Add 2 cups of bread cubes and toss over LOW HEAT until they're golden-brown. Sprinkle the cubes lightly with salt and caynne, stirring constantly.

Brown the remaining cubes in the remaining butter. Sprinkle again with the cayenne and the salt.

Cover the bottom of a 2-quart baking dish with 1/3 of the bread cubes; top the bread evenly with half the oysters, sprinkle with salt and cayenne, half the lemon juice and half the onion. Cover with 1/3 of the bread cubes and sprinkle with salt, cayenne, the rest of the lemon juice and the onion. Pour in the cream, and top with the last third of the bread cubes. Sprinkle with paprika to make pretty.

Bake at 325 degrees for 25 to 35 minutes and serve *immediately*.

Holiday Brie **

Servings: 30 servings

Ingredients:

PATTI - VDRJ67A:
1 cub Cranberries, fresh; chopped
½ cub Pears; peeled, chopped
2 tablespoon Honey
1 tablespoon Currants
¼ teaspoon Pumpkin pie spice
3 tablespoon Cranberry juice cocktail
2 tablespoon Red wine vinegar
2 teaspoon Lemon juice
15 ounce Brie; round; fully ripened

Preparation:

Combine first 8 ingredients in a heavy saucepan; bring mix to a boil over medium-high heat. Cover, reduce heat, and simmer 30 minutes, stirring frequently. Uncover and cook an additional 5 minutes or until mix is thickened, stirring frequently. Cool mix to room temperature. Cut circle in top rind of cheese, leaving an ¼" border of rind. Carefully remove center circle of rind from cheese, leaving border intact. Place Brie on an ovenproof serving platter. Spread cranberry mix over top. Bake at 350~ for 12-15 minutes or until cheese is bubbly. Serve immediately with melba rounds or sliced apples and pears. Yield: 30 appetizer servings.

Holiday Fruit Bars

Servings: 8 servings

Ingredients:

1 1/3 cub Unbleached Flour; Sifted
¾ teaspoon Baking Powder
¼ teaspoon Salt
½ cub Brown Sugar; Firmly Packed
½ cub Butter Or Regular Margarine
2 tablespoon Water
3 Eggs; Lg
¼ cub Brown Sugar; Firmly Packed
¼ cub Butter Or Margarine; Melted
½ cub Raisins
½ cub Golden Raisins
2 tablespoon Red Candied Cherries;Chopped
2 teaspoon Lemon Rind; Grated
⅛ teaspoon Allspice; Ground
⅛ teaspoon Cinnamon; Ground

Preparation:

Stir the flour, baking powder, and salt together in a mixing bowl.
Mix in the ½ c brown sugar and then cut in the ½ c butter with a pastry blender or two knives until the mixture is crumbly. Stir in the water and press the mixture into the bottom of a 13 X 9 X 2-inch baking pan. Bake in a preheated 350 degree F. oven for 15 minutes or until golden brown. Meanwhile beat the eggs in a bowl until well blended, using an electric mixer at medium speed. Beat in the ¼ cup of brown sugar and ¼ cup of melted butter and blend well. Stir in the raisins, both kinds, the candied cherries, lemon rind, and spices. Spread the mixture over the baked crust. Bake in the 350 degree F. oven for 15 more minutes. Cool in the pan on a wire rack and when cool cut into 24 (2 X 1 ½-inch) bars.

Makes 24 bars.

Holiday Muffin Mix

Servings: 1 servings

Ingredients:

5 cub All purpose flour
1 cub Whole wheat flour
1 ½ cub Sugar
1 cub Instant nonfat dry milk
¼ cub Baking powder
2 teaspoon Salt
1 tablespoon Cinnamon
½ teaspoon Cloves

Preparation:

LIght spoon flour into measuring cup; level off. In large bowl, combine all ingredients; blend well. Store in airtight conatiner at room temperature or in a cool dry place. For gift giving measure 2 cups mix (by dipping cup into mix and leveling off), and place in an airtight container or zipper-topped storage bag. Be sure to include recipe for Holiday Muffins. Holiday Muffins: 2 cups Holiday Muffin Mix 2/3 cups water 1 egg, slightly beaten ¼ cup oil Heat oven to 400 degrees. Grease bottoms only of 12 muffin cups or line with paper baking cups. Place muffin mix in medium bowl. Add water, egg and oil. Stir until dry ingredients are just moistened. Do not overmix. Fill greased muffin cups approximately ½ full. Bake at 400 degrees for 10 to 15 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.
Makes 12 muffins.

HOLIDAY PUMPKIN PIE

Servings: 8 servings

Ingredients:

FILLING:
¾ pound Tofu,firm
2 cub Pumpkin,pureed,cooked
¾ cub FruitSource
2 tablespoon Molasses,sorghum or cane
1 ½ teaspoon Cinnamon,ground
¾ teaspoon Nutmeg,grated
¾ teaspoon Ginger,powdered
½ teaspoon Mace
¼ teaspoon Sea salt

SWEET CRUST:
½ cub Pastry flour,whole-wheat
½ cub Flour,unbleached white
3 ½ tablespoon Soy margarine,cut into bits
¼ teaspoon Nutmeg,grated
1 dash Salt(opt)
3 tablespoon Water,ice

Preparation:

1. Place flour, margarine, nutmeg and salt in a food processor and process 10 seconds to a cornmeal texture. With processor running, add 1-½ T. ice water. Add remaining water slowly, and stop the machine as soon as the dough begins to form a ball. Tiny pieces of margarine should be visible in dough.¶
2. Form the dough into a ball and flatten into a thick dish. Flour your work surface and rolling pin and roll dough from center out to sides, turning into a perfect circle about 10 inches in diameter.¶ 3. Place the rolling pin in the center of the dough. Fold half over the pin and transfer to a 9-inch pie plate, fold the rough edges under neatly or trim them. Cover pie plate with a slightly damp kitchen towel and place in the refrigerator.¶ 4. Preheat oven to 350'.¶
5. Blend ingredients for filling until smooth and creamy in a blender or food processor. Pour into pie shell and bake for 1 hour.¶ 6. Chill and serve.

Holiday Spice PotPourrie

Servings: 6 servings

Ingredients:

4 Oranges
4 Lemons
½ cub Whole cloves
½ cub Whole allspice
10 Cinnamon Sticks, broken
10 Bay leaves, crumbled
8 ounce Decorated jelly jars withbands & lids

Preparation:

using a vegetable peeler, peel fruit carefully, removing only the peel, not any of the white pith. cut or tear into one inch pieces.

spread peel on paper towel lined pan. place in preheated oven to 175, or set oven to WARM. dry in oven for 1 ½ hours, tossing occasionally. Peels should be leathery and/or slightly crunchy.
spread peels on dry paper towels and let air dry for 24 hours.

combine with remaining ingredients. fill jars with mixture, place lids on and screw bands on tightly. yield: 3 or 4 half pint jars.

to use: remove lid and leave band on for decoration to fragrance a room. OR put one Tblsp into a jar and fill jar with boiling water to release fragrance.

HOMEMADE MUSTARD

Servings: 1 servings

Ingredients:

¼ cub Dry mustard; Colemans
¼ cub White wine vinegar
1/3 cub Dry white wine
1 tablespoon Sugar
½ teaspoon Salt
3 Egg yolks

Preparation:

You begin with dry mustard, adding vinegar for tartness and wine for mellowness; then you cook with egg yolks to give the spread its velvety smooth texture. You can season the mildly flavored mustard as suggested, or leave if plain. For gift-giving, package the mustards in jars and identify them with decorative labels. In top of a double boiler, stir together mustard, vinegar, wine, sugar, and salt. Let stand, uncovered, for 2 hours. Beat egg yolks into mustard mixture.
Place over simmering water and cook, stirring with a wire whisk, until mixture thickens slightly (about 5 minutes). Pour into small jars and let cool. Cover tightly and refrigerate for up to a month.
Makes about 1 cup. TARRAGON MUSTARD Follow recipe for Homemade Mustard; when you remove mustard from heat, stir in ½ tsp dry tarragon.
Serve with roast lamb or chicken, shrimp, steaks, or as a sandwich spread. TOMATO MUSTARD Follow recipe for Homemade Mustard; adding 1 tsp paprika, 1 TBL drained and chopped pimento, and ¼ cup tomato paste with egg yolks. Serve with seafood, hamburgers, frankfurters, or baked ham. LIME MUSTARD Follow recipe for Homemade Mustard; when you remove mustard from heat, stir in ¾ tsp grated lime peel and 1 ½ tsp lime juice. Serve with roast lamb or chicken, shrimp, or

HOMEMADE MUSTARD *** (BTVC62A)

Servings: 1 servings

Ingredients:

¼ cub Dry mustard; Colemans
¼ cub White wine vinegar
1/3 cub Dry white wine
1 tablespoon Sugar
½ teaspoon Salt
3 Egg yolks

Preparation:

You begin with dry mustard, adding vinegar for tartness and wine for mellowness; then you cook with egg yolks to give the spread its velvety smooth texture. You can season the mildly flavored mustard as suggested, or leave if plain. For gift-giving, package the mustards in jars and identify them with decorative labels. In top of a double boiler, stir together mustard, vinegar, wine, sugar, and salt. Let stand, uncovered, for 2 hours. Beat egg yolks into mustard mixture.
Place over simmering water and cook, stirring with a wire whisk, until mixture thickens slightly (about 5 minutes). Pour into small jars and let cool. Cover tightly and refrigerate for up to a month.
Makes about 1 cup. TARRAGON MUSTARD Follow recipe for Homemade Mustard; when you remove mustard from heat, stir in ½ tsp dry tarragon.
Serve with roast lamb or chicken, shrimp, steaks, or as a sandwich spread. TOMATO MUSTARD Follow recipe for Homemade Mustard; adding 1 tsp paprika, 1 TBL drained and chopped pimento, and ¼ cup tomato paste with egg yolks. Serve with seafood, hamburgers, frankfurters, or baked ham. LIME MUSTARD Follow recipe for Homemade Mustard; when you remove mustard from heat, stir in ¾ tsp grated lime peel and 1 ½ tsp lime juice. Serve with roast lamb or chicken, shrimp, or FROM: RITA TAULE (BTVC62A)

Home-Made Vanilla Extract

Servings: 6 servings

Ingredients:

2 Whole vanilla beans
1 ½ cub Vodka (the cheap-o stuffworks just fine)
½ cub Water
1 cub Granulated sugar

Preparation:

Anyone interested in a recipe for home-made vanilla extract? It makes a fun gift for Christmas, packaged in a small jar with ribbon around neck, included recipe for same, a bag of brownie or cookie mix which requires vanilla and a brownie pan. It IS alcohol-based.
Perhaps someone has another recipe for one that does not require alcohol? Could this be one of those "chemistry" things again? I apologize for typing this in as I still haven't made friends with my software but folks who know how to doctor it to adapt to their recipe pgm. will find it a tasty and CHEAP, CHEAP, CHEAP Holiday idea.
Better start it now, though! It takes about 7 weeks to "steep" it but you can fudge a little on that timing, I'm sure.

VANILLA EXTRACT

In a 3 cup glass container with a tight fitting lid, combine vanilla beans with the vodka. Cap and allow to "steep" at room temperature for three weeks. Remove vanilla beans and strain liquid through a cheesecloth, if necessary. In a medium saucepan, combine water and sugar, stirring constantly, until it comes to a boil and sugar dissolves. Remove from heat and cool. Stir into vodka that has been strained. Pour mixture into a bottle; cap and allow to sit at room temperature one month. Yield:2 cups vanilla extract

HOT PEPPER JELLY

Servings: 1 servings

Ingredients:

½ cub Hot Red Chiles; seededand coarsely chopped
½ cub Hot green chiles; seededand coarsely chopped
1 cub Chopped onion
1 ½ cub Vinegar
5 cub Sugar
2 Pouches liquid pectin

Preparation:

This Southern recipe is very good served with country ham or with green beans or peas.

PLACE THE HOT CHILES, onion and vinegar in a food processor or blender. Process until very fine. Pour the sugar into a heavy non-aluminum pot. Stir in the chile mixture, bring to a boil, and boil for 1 minute. Remove from the heat and stir in the pectin. Let sit 5 minutes and then remove the foam with a slotted spoon. Ladle into sterilized jars and seal. Turn the jars upside down occasionally to keep the chiles mixed until the jelly is cool and set. This jelly makes wonderful Christmas gifts too.

Makes 10 Cups

NATHALIE DUPREE

PRODIGY GUEST CHEFS COOKBOOK

HOT YEAST ROLLS

Servings: 30 servings

Ingredients:

2 package Active dry yeast
1 tablespoon Granulated sugar
¼ cub Water,very warm
¼ cub Butter,cut into small pieces
2 cub Milk,warm
6 cub Flour,all-purpose
1 teaspoon Salt
¼ cub Butter,melted

Preparation:

1. In a large bowl sprinkle yeast and sugar over warm water (should feel comfortably warm when dropped on wrist) and allow to stand until bubbly, about 10 minutes.¶
2. Combine butter and milk in top of double boiler over simmering water until butter has melted and milk is warm. Add to yeast mixture and stir until blended. Mix in 2 cups of the flour, 1 cup at a time, and beat well to form a spongy dough. Cover and let rise in a warm place until double in bulk, about 1-½ to 2 hours. Stir down with wooden spoon, then add about 3 more cups of flour to form a moist dough that is firm enough to turn out onto a well-floured board.¶ 3. Dip hands in flour and knead dough until smooth and nonsticky, adding additional flour as needed. The dough should be velvety-smooth.¶
4. Form into a ball and place in a well-buttered, warm mixing bowl.
Turn ball of dough so that entire surface of dough is coated with softened butter. Cover and again place in a warm place until double in bulk, about 1 hour.¶
5. Punch dough down, turn out onto a lightly floured board, and let rest for about 5 minutes.¶
6. Roll out to a thickness of about ½ inch cut with a floured knife first into approximate 2-inch squares, then into triangles. Roll up from wide side to point and place on baking sheet about ¼ inch apart. When all are prepared, brush with melted butter and again let rise until about double in bulk, about 30 minutes.¶ 7. Bake in a preheated 350'F. oven until lightly browned, 25 to 30 minutes, depending on size. To test for doneness gently tap top of roll for a hollow sound or break open one roll to see if it is sufficiently baked in the center.

Iced Ambrosia Drops

Servings: 8 servings

Ingredients:

½ cub Butter Or Regular Margarine
½ cub Brown Sugar; Firmly Packed
2 Eggs; Lg
1 ¼ cub Unbleached Flour; Sifted
½ teaspoon Baking Powder
½ teaspoon Salt
½ teaspoon Cinnamon; Ground
½ teaspoon Cloves; Ground
½ cub Raisins
½ cub Mixed Candied Fruits
½ cub Dates; Chopped
½ cub Walnuts; Coarsely Chopped

VANILLA ICING:
1 cub Confectioners' Sugar
1 tablespoon Milk
½ teaspoon Vanilla

Preparation:

Cream the butter and brown sugar together in a medium mixing bowl, using an electric mixer on medium speed, until light and fluffy. Add the eggs, one at a time, beating well after each addition. Sift the flour, baking powder, salt, cinnamon and cloves together. Gradually stir into the creamed mixture. Stir in the raisins, candied fruit, dates and walnuts. Drop the mixture by teaspoonfuls, about 2-inches apart, on greased baking sheets. Bake in a preheated 375 degree F.
oven for 8 to 10 minutes or until golden brown. Remove from the baking sheets and cool on wire racks.
Frost with Vanilla Icing when completely cool.

Makes 3 dozen.

VANILLA ICING:

Combine all of the ingredients in a small mixing bowl and beat until smooth.

Impossible Pumpkin Pie - 2

Servings: 8 servings

Ingredients:

16 ounce Pumpkin
12 ounce Evaporated milk
2 tablespoon Butter -=OR=-
2 tablespoon -margarin
2 Egg
¾ cub Sugar
½ cub Bisquick
2 ½ teaspoon Pumpkin pie spice
2 teaspoon Vanilla

Preparation:

Heat oven to 350F Grease pie plate, 10 x 1 ½". Beat all ingredients in blender on high speed 1 minute or until smooth. If your blender doesn't hold 5 cups, beat the mixture with a mixer on medium speed about 2 minutes or until smooth. Pour into pie plate. Bake 50 to 55 minutes or until knife inserted in center comes out clean. Serves 8.

High Altitude Directions (3500 to 6500 ft.): Bake about 55 minutes.

From: Bisquick Family Favorites

Lawrence Kellie Conf: (1114) F-INTERCOO

Instant Potato Lefse

Servings: 6 servings

Ingredients:

1 package (7 oz) instant potatoes
2 teaspoon Salt
1 tablespoon Butter
1 cub Rich milk
1 cub Boiling water
1 ½ cub Flour

Preparation:

Place instant potato flakes, salt and butter in mixing bowl. Add boilig water to milk and add to potato mixture. Mix quickly until thick and smooth. Add just enough flour to be able to handle dough.
Knead lightly.
Form into balls and roll very thin on floured board. Bake on hot electric lefse grill (any griddle will work), turning to brown both sides.

Irish Creme Fudge (Microwave)

Servings: 36 servings

Ingredients:

1 small Potato (about 5 ounces)
3 tablespoon Irish Creme liqueur
2 Squares (2 oz) unsweetenedchocolate
3 tablespoon Margarine/butter
1 pound Powdered sugar, unsifted(about 3-¼ cups)
36 Walnut pieces

Preparation:

Fudge gets texture from potato: potatoes cooked in the microwave oven give this fudge its unbelievably creamy, fudgey texture. The mellow flavor comes from Irish Crem liqueur, used in both the fudge and the icing. Use a pastry bag to pipe the icing or a spoon to drizzle it onto the fudge. The added bonux is that this fudge is low in fat.

Designer Icing (recipe follows)

Line an 8x8x2-inch pan with foil. extending foil over the edges of the pan. Butter foil; set the pan aside. Prick potato 2 or 3 times witha fork. Cook on 100% power (High) for 4-5 minute sor until tender, turning over once. Cool and peel. Mash potato (you should have 1/3 cup). Add liqueur, stir until smooth. Set aside.

In a 2-quart microwave-save casserole combine chocolate and margarine; cook, uncovered, on High for 1-2 minutes or until almost melted, stirring once. Stir until smooth.

Stir potato mixture into chocolate mixture. Slowly stir in powdered sugar. Stir or knead until smooth. Press into the foil-lined pan.
Score into thirty-six 1-¼-inch squares. Press a walnut piece into each square. Cover and chill until firm. Holding foil at edges, remove the fudge from the pan; cut into squares. Drizzle Designer icing over fudge.

~=>Designer Icing In a small microwave-save bowl, cook 1 Tbsp margarine/butter on High for 45 seconds or until melted. Beat in 1/3 cup sifted powdered sugar and enough Irish Creme liqueur (1-2 Tbsp) to ake an icing of piping or drizzling consistency.

Makes 36 pieces.

Per serving: 91 calories, .5 gm protein, 15.7 gm carbohydrate, 3.1 gm fat, 0 mg cholesterol, 15.7 mg sodium. Calories from fat: 30 percent.

Irish Log

Servings: 10 servings

Ingredients:

¾ cub Sifted cake flour
½ teaspoon Baking powder
½ teaspoon Salt
5 Eggs
¾ cub Sugar
2 tablespoon Sugar
2 ½ Unsweetened chocolate
¼ cub Cold water
¼ teaspoon Soda
1 cub Confectioners sugar

FROSTING:
1 package Dream Whip
½ cub Milk; cold
½ teaspoon Mint or peppermint flavoring
2 dash Green food coloring

Preparation:

Sift flour, baking powder and salt together. Beat eggs until thick and light; beat in ¾ cup sugar
gradually. Add flour mixture all at once; blend gently. Melt chocolate; stir in the water, soda and the remaining sugar until smooth. Add to the batter quickly. Pour into greased waxed paper-lined 15x10" jelly roll pan. Bake for 18 to 20 minutes at 350~.
Invert the cake on a towel sprinkled with
confectioners sugar; remove paper. Trim cake edges.
Roll towel and cake; cool for 30 minutes. Beat Dream Whip with milk and mint flavoring until stiff peaks form; beat in food coloring. Unroll cake, discarding towel. Spread cake with Dream Whip. Roll cake again; frost with Dream Whip. Chill until ready to serve.

JAPANESE FRUITCAKE WITH FILLING

Servings: 8 servings

Ingredients:

1 cub Butter,at room temperature
2 cub Sugar
4 Eggs
3 cub Flour
½ teaspoon Salt
3 teaspoon Baking powder
1 cub Milk
1 tablespoon Orange rind,grated
1 teaspoon Vanilla
1 teaspoon Allspice
1 teaspoon Ginger
½ cub Raisins
½ cub Pecans,chopped
1 tablespoon Flour
1 ½ cub Coconut,grated
Candied cherries (opt)

FRUIT FILLING:
2 tablespoon Flour
1 Juice of 3 lemons
1 cub Sugar
1 can Pineapple (20 oz)*
2 Egg yolks
½ cub Pecans chopped

Preparation:

1. Preheat oven to 350'F.¶
2. Grease and flour 3 9-inch layer cake pans. Cream butter and sugar with electric mixer until soft and fluffy. Beat eggs until light and add to butter-sugar mixture.¶
3. Sift flour, salt, and baking powder together and add alternately to batter with milk. Stir in vanilla and orange rind; beat well. Spread 2/3 of the batter into 2 of the 3 prepared pans.¶ 4. Add allspice and ginger to remaining batter. Sprinkle 1 tablespoon flour over the raisins and nuts to coat, then add to batter and mix well. Spread spiced batter into remaining third pan.¶ 5. Bake layers at 350'F. for 30 minutes, or until cake tests down and sides shrink from pan. Invert on wire rack and allow to cool.¶ 6. When completely cool, spread fruit filling between layers and thinly over the top and side of cake, using a flat-bladed knife to spread evenly. (Place the fruit/spice layer in the middle when stacking layers.) Cover top and side of cake with the coconut.
Decorate with red and green candied cherries in a wreath design if desired.¶

*** FRUIT FILLING ***¶
* - pineapple should be crushed & drained.¶
Combine all ingredients in top half of a double boiler over, not in, simmering water and cook, stirring frequently, until mixture thickens. It should be quite thick. Remove from heat and allow to cool, stirring occasionally.

Jingle Bell Fudge

Servings: 64 servings

Ingredients:

12 ounce Butterscotch chips
½ cub Chunky peanut butter
2/3 cub Sweetened condensed milk
½ cub Walnuts (chopped)

Preparation:

Combine butterscotch chips and peanut butter in top of double boiler.
Place over, not boiling water until butterscotch melts; remove from water. Stir until blended; add milk and stir just until blended.
Spread in foil-lined 8-inch square pan. Press chopped nuts into surface, if desired, and chill until firm. Cut into 1-inch squares.

Joann's Peanut Brittle

Servings: 6 servings

Ingredients:

1 cub Sugar
½ cub Light corn syrup
1 dash Salt
1 To ½ C shelled raw peanuts
1 tablespoon Butter or margerine (I usemargerine)
1 ½ teaspoon Soda
1 teaspoon Vanilla

Preparation:

Heavily grease baking sheet or jelly roll pan combine sugar, corn syrup and salt in 3 qt casserole Stir in peanuts. Microwave on high until light brown, 8 - 10 minuts.

Sitr in remaining ingredients until light and foamy. Quickly spread on greased baking sheet. Spread as thinly as possible for more brittle candy.

Yield: 1 lb.

KENTUCKY BOURBON CAKE

Servings: 1 servings

Ingredients:

2 cub Raisins
½ cub Bourbon
¼ cub Butter; softened
1 ½ cub Sugar
5 Eggs
4 cub Flour; sifted
2 teaspoon Baking powder
1 teaspoon Baking soda
1 pinch Salt
1 teaspoon Lemon zest; grated
1 tablespoon Lemon juice
1 cub Pecans; chopped

Preparation:

Marinate raisins in 1 cup of the bourbon for at least 1 hour, up to 12 hours; drain, reserving both raisins and bourbon. Preheat oven to 350 degrees. Butter and flour a 10-inch Bundt cake pan or other tube-cake pan. Beat together the butter and sugar until light and fluffy. (For best results, use an electric mixer and start beating at a slow speed, gradually increasing to moderate. If you allow this process to take about 15 minutes, the butter will be very pale and look something like whipped cream. This adds lightness to the cake.) Beat in the eggs 1 at a time, beating well after each. In another bowl, sift together 3 ¾ cups of the flour, baking powder, soda and salt.
Combine reserved bourbon with the zest and lemon juice. Add dry ingredients to the butter mixture alternatelywith the bourbon mixture. Toss the remaining ¼ cup of flour with the drained raisins and the pecans. Fold into batter. Bake about 1½ hours or until the cake tests done. Cool about 10 minutes in the pan before turninout onto a rack. Brush the remaining ½ cup of bourbon over the cake whileit is still somewhat warm. For long storage, wrap the cake in rinsed cheesecloth that has been thoroughly moistened in bourbon.
Then wrap in plastic or foil so that it is airtight.

Kentucky Kernels - S.A. Express News - Karen H

Servings: 10 servings

Ingredients:

4 tablespoon Butter (½ Stick)
1 Box of Powdered Sugar
1/3 cub Bourbon
1 cub Pecans, chopped

Preparation:

Cream butter by hand. By hand, alternately blend in powdered sugar and bourbon. DO NOT USE MIXER. Fold in pecans. Drop by 2/3 teaspoonful onto wax-paper lined cookie sheets. Cover with wax paper.
Refrigerate until set. Cover and store in refrigerator.

Kentucky Kernels - S.A. Express News - Karen Haram

Servings: 10 servings

Ingredients:

4 tablespoon Butter (½ Stick)
1/3 cub Bourbon
1 Box of Powdered Sugar
1 cub Pecans, chopped

Preparation:

Cream butter by hand. By hand, alternately blend in powdered sugar and bourbon. DO NOT USE MIXER. Fold in pecans. Drop by 2/3 teaspoonful onto wax-paper lined cookie sheets. Cover with wax paper. Refrigerate until set. Cover and store in refrigerator.

KUBA - Sherry B

Servings: 8 servings

Ingredients:

1 ½ cub Barley
1 ½ cub Mushrooms; dried
7 cub Water
2 teaspoon Salt
¼ teaspoon Black pepper
2 cub Garlic; finely minced
¾ cub Onion; dried finely choppe
¼ cub Butter
1 teaspoon Marjoram

Preparation:

This is a recipe for a Czech barley casserole that is traditionally served on Christmas Eve but is also good as a side dish. Cook the onion in the butter until translucent. Wash the mushrooms until free from grit.
Add the barley (or barley grits, mushrooms, salt and water to the onions and cook, uncovered, until the water has evaporated, stirring frequently. (Mixture will be very thick.) Add the remaining ingredients.
Place in a greased casserole or baking dish and bake at 350 degrees for 30 to 35 minutes. I usually cut this recipe in half unless we are having a really big crowd. It also freezes well.

Lefse

Servings: 6 servings

Ingredients:

2 cub Milk, scalded
½ cub Lard
1 tablespoon Salt
4 cub Flour

Preparation:

Add lard, salt and 2 cups flour to scalded milk and mix well over low heat. Remove from fire. Sift 2 cups of flour on board, add warm dough and work in flour. Knead well and cool. This dough can be rolled immediately or kept in a cool place for a couple of days. May be stored in a plastic bag. Make a small patty, about hamburger size, with even sealed edges as you would for pastry. Flour board lightly and with a Scandinavian rolling pin roll patty in all directions, keeping the dough round. Roll lightly, stretching dough until it is almost as large as the lefse baker. Use pointed stick to handle dough when it is transferred from the board to the baker. Brown lightly, prick air bubbles, turn and brown other side. It may be necessary to change heat control from high to low. This is a soft bread. Serve with butter, or butter and sugar. (Note: I don't have either a Scandinavian rolling pin or a lefse baker, so I use a regular rolling pin and a griddle. This is like a Swedish tortilla!
We usually spread butter and sprinkled sugar over the lefse then rolled them up and DEVOURED them!)

Leftover Turkey Or Chicken Hash

Servings: 4 servings

Ingredients:

2 tablespoon Butter; melted or chickenfat (up to 3T)
1 Onion; thinly sliced
½ cub Celery; diced
2 cub Turkey; cooked,diced(up to 3 cups)

SAUCE:
2 tablespoon Turkey or chicken fat(I would use butter)
3 tablespoon Flour
2 ½ cub -Water
½ teaspoon Savory
½ teaspoon Salt
½ teaspoon Pepper
¼ cub Cream

HOT BISCUITS:
2 cub Flour; all purpose
1 tablespoon Baking powder
1 teaspoon Salt
¾ cub Cream
2 Eggs; beaten

Preparation:

La fricasee fatuguee

Heat in frying pan 2-3 Tbsp melted butter or turkey or chicken fat.
Add thinly sliced onion and diced celery. Heat 5-8 minutes over low heat, stirriing often. Add 2-3 cups cooked turkey. Cook 5 minutes over low heat.

Sauce: Brown the chicken fat (I would use butter) and flour well before adding water. Add savory, salt and pepper to taste. When sauce is smooth and creamy, add ¼ cup cream and any remaining turkey or chicken gravy. Pour over turkey. Simmer 15 minutes, then serve with hot biscuits and pickled beets.

Hot Biscuits: Sift together in bowl, flour, baking powder (no error in amount) and salt. Mix together cream with 2 beaten eggs. Add to flour and mix just enough to moisten; the dough is rather soft and should remain lumpy. Stir as little as possible. Drop by spoonfuls on a greased cookie sheet. Cook 16 minutes at 400F.

from Mme. Benoit, "In days that followed Christmas, every bit of the turkey was used - the bones for soup, the skin, diced and crisped in the oven til browned, then served, instead of butter, on toasted homemade bread. So, when it came time to make hash from all the little bits and pieces, the children felt that the poor turkey must be tired (fatiguee), hence the name.

Source: _My Grandmother's Kitchen_ by Mme. Benoit

Lemon Honey Spread

Servings: 6 servings

Ingredients:

1 pound Sugar
4 ounce Butter

Preparation:

Shared by Jo Schekman

Finely grated rind and the juice from 4 lemons.(try to avoid the white part when grating, as this tends to be bitter), and strain the juice. 4 eggs

Beat the eggs just a little, put all ingredients into a double boiler or a bowl standing in hot water. Cook slowly until thick, checking every now and then to make sure all the water in the bottom pan hasn't boiled away. Should be nice and thick and smooth. Put into HOT jars, and cover when cold.

LEMON-CHEESE PRESSED COOKIES

Servings: 6 servings

Ingredients:

1 cub Butter or margarine,softened
1 package (3 ounces) cream cheese,softened
1 cub Sugar
1 Egg
1 teaspoon Grated lemon peel
1 tablespoon Lemon juice
2 ½ cub Flour
1 teaspoon Baking powder

Preparation:

Cream butter, cheese and sugar until fluffy. Blend in remaining ingredients. Cover, chill 1 hour.

Heat oven to 375. Fill cookie press with ¼ of dough at a time; form desired shapes on ungreased baking sheet. Bake 8 to 10 minutes or until light brown on edges. About 5 dozen 2-inch cookies.

From: Betty Crocker's Cookbook Shared By: Pat Stockett

Lime Jelly

Servings: 4 servings

Ingredients:

3 cub Sugar
1 cub Water
6 ounce Frozen Limeade; Thawed
2 tablespoon Lemon Juice
5 drop Green Food Coloring
2 drop Yellow Food Coloring
3 ounce Liquid Fruit Pectin; 1 Pouch

Preparation:

Heat the sugar and water to boiling in a Dutch oven, stirring occasionally. Boil and stir for 1 minute more then remove from the heat. Stir in the limeade concentrate, lemon juice, and food colorings. Add the fruit pectin and skim off the foam. Immediately pour into hot sterilized jars, glasses, or freezer containers. Cover tightly and cool to room temperature. Store no longer than 4 weeks in the refrigerator or 2 months in the freezer.

Makes six 5-oz glasses of jelly.

MACADAMIA NUT FUDGE

Servings: 1 servings

Ingredients:

-Dottie Cross TMPJ72B
8 tablespoon (1 stick) unsalted butter;cut up
1 cub Semisweet chocolate chips(about 6 ounces)
1 cub Coarsely chopped macadamia n(about 4 ounces)
1 ounce Unsweetened chocolate;finely chopped
1 teaspoon Vanilla extract
2 ¼ cub Sugar
1 can 5-ounce evaporated milk
12 Large marshmallows(about 3 ounces)

Preparation:

Butter an 8-inch-square baking pan. Line the bottom of the pan with foil. In a large bowl, combine the butter, chocolate chips, macadamia nuts, unsweetened chocolate, and vanilla. Attach a candy thermometer to a medium saucepan. Add the sugar, evaporated milk, and marshmallows. Bring to a boil over medium heat, stirring constantly to prevent burning. Cook, stirring constantly, until the mixture reaches 238 degrees. Pour the hot mixture into the bowl and let stand for 30 minutes. Stir until the mixture begins to thicken, about 1 minute. Spread evenly in the prepared pan. Let stand until completely cooled. Cover with foil and let stand overnight to allow the flavors to mellow. Invert the fudge and remove the foil. Reinvert and cut into squares. Store the fudge at room temperature in an airtight container. Makes about 2 pounds. Source: "An Edible Christmas" cookbook by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C

Macadamia-Orange Fudge (Microwave)

Servings: 2 servings

Ingredients:

½ cub Butter
1 ½ cub Sugar
5 ounce Evaporated milk (1 can)
2 cub Miniature marshmallows
1 Pkge semisweet chocolatepieces (6 ounces)
¾ cub Macadamia nuts, chopped
1 tablespoon Orange-flavored liqueur

Preparation:

Line an 8-inch square pan with foil. Melt butter in a glass bowl on HIGH, 1 minute. Stir in sugar and milk. Cook on HIGH for 8 minutes, stirring every 3 minutes. Add marshmallows and chocolate; stir and reheat until smooth. Stir in nuts and liqueur. Pour into prepared pan. Chill until firm. Cut into pieces.

Makes 2 pounds.

[ McCALL'S; January 1990 ]

Posted by Fred Peters.

Magic Truffles

Servings: 1 servings

Ingredients:

6 ounce Semi-Sweet Chocolate Chips
1/3 cub +1 tb Sweetened Condensed
Milk
1 pinch Salt
½ teaspoon Vanilla Or Rum Extract

Preparation:

Melt chocolate without stirring in top of double boiler. Remove from heat and add condensed milk,salt and flavoring. Stir only until blended. Press into a block one inch high in wax paper lined pan.
Chill until firm. Turn out. Remove wax paper. Cut into serving pieces. Store in airtight container. Makes about ½ pound. From:
Syd's Cookbook.

Maple Acorn Squash No. 1

Servings: 8 servings

Ingredients:

4 each Med Acorn squash
1 teaspoon Cinnamon
¼ teaspoon Cloves
¼ cub Butter
¾ cub Maple syrup
½ teaspoon Nutmeg
½ teaspoon Salt
2 each Bacon, quartered

Preparation:

A Christmas favorite. Cut each squash in half; remove seeds and fibers. Arrange the halves, cut side up in a large shallow baking pan. In a small bowl, blend together the syrup, cinnamon, nutmeg, cloves, salt, and butter. Spoon about 2 Tbsp of the mixture into the hollow of each squash. Top with a piece of bacon. Add boiling water to pan, about 1 inch deep. Bake in a preheated 350f oven until tender, about 1 hour.

Maple Acorn Squash No. 2

Servings: 4 servings

Ingredients:

2 each Med Acorn squash
8 tablespoon Brown sugar
1 cub Maple syrup
4 tablespoon Butter

Preparation:

This is the quick and easy version. Cut each squash in half; remove seeds and fibers. Arrange, cut side up in a large shallow baking pan. Spoon 2 Tbsp brown sugar into hollow of each squash. Add 1 Tbsp butter to each. Top with a ¼ cup of maple syrup. Bake for 1 hour at 350f or until fork tender.

Maple Fudge

Servings: 6 servings

Ingredients:

1 tablespoon Flour
1 cub Granulated White Sugar
2 cub Maple Syrup
¼ cub Corn Syrup
½ cub Milk or Cream
1 tablespoon Butter

Preparation:

Mix flour and sugar in a saucepan. Add maple syrup, corn syrup, and milk. Cook over low heat, stirring occasionally to soft ball stage.
(232-236 degrees) Remove from heat and drop butter on top. Cool to lukewarm; beat until glossy look begins to leave. Pour quickly into buttered pan.

SOURCE:Carole Lathrop

MAPLE GLAXED SWEET POTATOES

Servings: 8 servings

Ingredients:

½ cub Butter or margarine
32 ounce Sweet potatoes; drained*
¼ cub Maple syrup
½ cub Salted sunflower nuts

Preparation:

*Or 2 lbs.fresh sweet potatoes, pared and cooked in water to cover until tender. 1. Place butter in baking dish and place in oven to melt as oven preheats. 2. Prepare potatoes. They should be left whole if small, or cut into 2-inch chunks if large. 3. Turn potatoes in melted butter in baking dish until coated on all sides. 4. Drizzle syrup evenly over potatoes 5. Sprinkle with the sunflower nuts. 6.
Bake at 350' for 25-30 minutes or until heated through. 7. Transfer to serving dish.
Servings - 4 You can prepare the dish ahead and bake it just before serving. I've made this the last couple of years and everyone seems to like it even better than the marshmallow-topped ones.

Marble Fudge

Servings: 1 servings

Ingredients:

¾ cub Peanut butter, divided
¼ cub Butter, softened
¼ cub Corn syrup
½ teaspoon Vanilla
1 cub Icing sugar
¼ cub Chocolate chips, melted

Preparation:

In small mixer bowl, beat together ½ c peanut butter, butter, corn syrup and vanilla. Stir in icing sugar until well blended.

Melt chocolate chips in measuring cup in the microwave or in a small pot on the stove and stir in ¼ c peanut butter. Gently stir this mixture slightly back into the peanut butter for a marble effect.

Pour into a small pie plate or pan and refrigerate until set. Keep in refrigerator. Cut into squares.

Co-op Magazine April 1993 shared by Elizabeth Rodier

PEANUT BUTTER TRIVIA * Canadians eat a total of 80,849 kg of peanut butter a day (about 177,868 pounds or almost 89 tons) * Smooth peanut butter outsells crunchy by 3 to 1 * Children and men prefer smooth peanut butter; women prefer crunchy * Most peanut butter is eaten at breakfast * One acre of land grows enough peanuts to make 30,000 peanut butter sandwiches

Marry Ellen's Fudge

Servings: 6 servings

Ingredients:

1 Bag semisweet chocolatechips
½ Bag butterscotch chips
1 Regular-size can Eagle milk(evaporated milk)
Vanilla extract

Preparation:

Combine all ingredients in a microwave-safe bowl. Microwave for 2 minutes. Stir. Pour into 8 x 8 inch bowl and let cool.

From: Mary Ellen Shook Posted by: Karin Brewer, Cooking Echo, 7/92

Marshmallow Cream Fudge

Servings: 6 servings

Ingredients:

½ cub Butter/margarine
2 cub Sugar
1 can (5 oz.) evaporated milk (2/3cup)
1 package (12 oz) semi-sweet chocolatemorsels
OR 2 cups milk chocolatemorsels
1 Jar (7-10 oz) marshmallowcream
1 teaspoon Vanilla
1 cub Nuts, chopped (optional)

Preparation:

Place butter in 9x9x2 inch dish. Heat in microwave on full power for 1 to 1-½ minutes or until melted.

Blend in sugar and evaporated milk. Mix well.

Cook in microwave on Level 8 (medium-high) for 15-17 minutes or until soft ball (see note below) stage is reached. Stir mixture frequently during cooking time.

Blend in chocolate morsels, marshmallw cream, vanilla and nuts. Stir until smooth. Chill until firm. Cut into 1-inch squares. Store in airtight container.

NOTE: the soft ball stage is when the candy syrup, when dripped into very cold water, forms a firm ball which does not flatten on removal from water.

Mary Litchfield Grimwood's 1890 English Plum Puddings

Servings: 6 puddings

Ingredients:

4 ½ cub All-purpose flour*; sifted
4 teaspoon Baking powder
1 teaspoon Baking soda
½ teaspoon Salt
2 teaspoon Cinnamon
1 teaspoon Allspice
½ teaspoon Cloves
¼ teaspoon Nutmeg
1 Box muscat raisins; seeded
1 Box seedless nectar raisins (golden raisins)or-
1 Box sultanas
1 Box currants
2 cub Finely chopped apples
1 ½ cub Chopped black walnuts andpecans; mixed
1 pound Good beef suet ground by butcher
2 cub Light brown sugar
6 Eggs; well beaten
1 ½ cub Buttermilk
1 cub Soft fresh bread crumbs from homemade-type bread

Preparation:

*Plus additional flour for dusting fruits and adding to batter if needed.

Grease and flour six 1-pound coffee cans or pudding molds.

Sift the 4 ½ cups flour with next 7 dry ingredients into a large bowl. In a separate bowl, dust the raisins, currants, apples and nuts with 2 tablespoons additional flour.

Mix together the suet, brown sugar, eggs and buttermilk. Add the suet mixture gradually to the sifted dry ingredients, mixing well. Add fruits and bread crumbs; mix until well-blended. (If batter is not stiff, stir in additional flour as needed.)

Divide mixture among prepared cans or molds, filling them half full.
Cover each with a double sheet of waxed paper and tie down securely.

Pressure cooker: Place hot water in the bottom of a large pressure cooker/canner, using enough to reach a level just below the bottom of a steaming rack. Place cans or molds on the rack. Cover the pressure canner and steam the puddings 20 minutes with the vent tube (or petcock) open. Then attach the automatic pressure control or close the petcock and cook for 50 minutes at 10 lbs. pressure. Remove the pressure cooker from heat. When pressure is completely reduced, open and remove the puddings from the cooker.

Regular steamer: In a large stockpot or boiling water bath canner, add water to come up just below the bottom of the steaming rack. Add puddings, cover and steam for 6 hours, adding water as necessary to keep from boiling dry. It helps if the lid is tightfitting; if not, try putting a weight on the lid to keep it down, or cover the pot rim with a strip of aluminum foil to help the lid fit more tightly.

To serve, slice and resteam in the top of a double boiler over simmering water until hot, about 1 hour. Serve with hard sauce and whipped cream flavored with brandy or the Wilson family's favorite sauce (see recipe).

This pudding will keep for months in the refrigerator or may be frozen up to one year.

Eulalie Jeter's grandmother's recipe in Special Writer Marilyn Kluger's 1½5/92 "A Dickens of a Delight: Christmas Plum Pudding is a Holiday Treat Straight from Merry Olde England" article in "The (Louisville, KY) Courier-Journal." Pg. C7. Typed for you by Cathy Harned.

MASHED POTATOES

Servings: 8 servings

Ingredients:

10 small white rose
1 Celery stalk
1 Galic clove,large
1 Bay leaf
8 Peppercorns
½ cub Soy milk
2 tablespoon Olive oil
Pepper,freshly ground
Paprika

Preparation:

1. Place potatoes, celery stalks, garlic, bay leaf and peppercorns in a large pot of cold water. Bring to a boil, cover and simmer for 15 to 20 minutes, or until tender. Potatoes are ready when they pierce easily, but do not fall apart.¶
2. Use a slotted spoon to remove potatoes from water, reserving water for mashing, if needed; leave peppercorns behind.¶ 3. Begin mashing potatoes, incorporating soy milk and adding oil and pepper to taste. Add additional potato water in small increments if potatoes appear too dry.¶
4. Preheat oven to 375 degrees. Oil a deep casserole and press stuffing down gently into bottom. Top with mashed potatoes and smooth the crust with a spatula. Dust top of potatoes with paprika.¶ 5. Bake for 45 minutes or until potatoes have formed a golden crust.

MAXINE'S CRANBERRY LIQUEUR

Servings: 8 servings

Ingredients:

24 ounce Cranberries; pkgs. fresh
4 cub Sugar
3 cub Gin ; (the most inexpensive

Preparation:

Chop cranberries in food processor or blender. Put in large lidded jar. Add sugar and gin. Store for 2 weeks, turning or shaking container daily. Strain off cranberries reserve for dessert topping, or use in cranberry nut bread. (The baking removes most of the alcohol). Decant liqueur into appropriate bottle. Keeps indefinitely.
This stuff is WONDERFUL for those Holiday get-togethers, and you'll be toasty warm, no matter what the weather!!

Meat Loaf Wreath

Servings: 6 servings

Ingredients:

15 ounce Pineapple slices; drain, reserve juice
½ cub Pineapple juice from slices
2 pound Ground round
2 Eggs
2 cub Fresh bread crumbs
1 tablespoon Instant onion
1 teaspoon Salt
¼ teaspoon Garlic powder
¼ teaspoon Ground ginger
4 Maraschino cherries; halved

Preparation:

Mix the ½ c. juice with meat, eggs, bread & seasonings. Make a loaf in the shape of a 9" round ring. (You could use a ring pan or bundt mold to shape it). Put on a flat pan or cooky sheet, decorate the top with pineapple slices & cherries. Bake at 350~ for 1 hour.

MERINGUE KISSES

Servings: 12 servings

Ingredients:

-Joyce Burton - PDPP83A
2 Egg whites; room temperature
¼ teaspoon Cream of tartar
pinch Salt
½ cub Granulated sugar
½ teaspoon Vanilla extract
4 ounce Semisweet chocolate chips

Preparation:

1. Preheat oven to 375 F. Line baking sheet with parchment paper; set aside.
2. In medium bowl, with electric mixer on medium speed, beat egg whites until frothy; add cream of tartar and salt. Beat on high speed until stiff; beat in sugar 1 tablespoon at a time. Add vanilla; fold in chocolate chips.

3. Drop batter by heaping teaspoonfuls onto prepared baking sheet. Place in oven. Turn oven off; leave cookies in oven 5 hours. Variation: Add food coloring for festive holiday touch: green for Christmas; pink and yellow for Easter, etc.

Each serving (2 cookies) provides: 80 optional calories.

Per serving: 80 calories, 1 g protein, 3 g fat, 15 g carbohydrate, 3 mg calcium, 20 mg sodium, 0 mg cholesterol, 0 g dietary fiber. Source: "Weight Watchers Favorite Homestyle Recipes."

Mexican Fudge

Servings: 64 servings

Ingredients:

4 cub Shredded cheddar cheese
4 Beaten eggs
4 ounce Can chopped green chilies
2 teaspoon Chopped pimiento
2 Bacon strips,cook,crumble

Preparation:

Combine all ingredients, mixing well. Spread into an ungreased 8"^ square baking pan. Bake at 350 F for 30 minutes. Makes 64 one inch squares.

Per square: 35 calories, 2.3 g protein, 2.8 g fat, .3 g carbohydrate, 21 mg cholesterol, 52 mg sodium

From: Texas Department of Agriculture Posted by: Sheila Exner - October 1991

Microwave Creamy Fudge

Servings: 1 servings

Ingredients:

1 ½ cub Sugar
12 ounce Evaporated milk
¼ cub Butter or margarine
2 cub Miniature marshmallows
12 ounce Chocolate chips (2 cups)
1 teaspoon Vanilla
1 cub Chopped nuts (optional)

Preparation:

Mix sugar, milk, butter and a dash of salt in a 3 quart microwave safe bowl. Cover loosely with wax paper. Microcook on high 4 minutes.

Uncover, Microcook 10 minutes more, stirring every 3 minutes.

Continue cooking, stirring every 2 minutes, until candy thermometer reads 234 to 240 degrees. (soft ball stage). Stir in marshmallows and chocolate chips and nuts if using. Stir vigorously until creamy and slightly glossy.

Spread in a buttered 11x7 pan. Refrigerate 2 hours or until set.

From the recipe files of Sheila Exner - September 1991

Microwave Never-Fail Fudge

Servings: 1 servings

Ingredients:

2 ½ cub Sugar
¼ cub Margarine
2/3 cub Evaporated milk
7 ounce Marshmallow creme
6 ounce Chocolate chips
½ ounce Baking chocolate

Preparation:

Combine sugar, margarine, milk and marshmallow creme in 2 quart microwave safe bowl. Microcook on high 3 minutes. Stir well.

Continue microcooking 2 to 3 minutes more or until mixture boils.
Reduce power to 50% and microcook 5 minutes.

Add chocolate chips and shaved baking chocolate. Stir until melted.
Pour into buttered 8" dish.

From the recipe files of Sheila Exner - September 1991

Microwave Pecan Brittle

Servings: 6 servings

Ingredients:

1 cub Pecan halves
1 cub Sugar
½ cub Light corn syrup
⅛ teaspoon Salt
1 teaspoon Butter
1 teaspoon Vanilla
1 teaspoon Baking soda

Preparation:

Stir pecans, sugar, syrup, and salt together in a 1 ½ quart glass bowl. Microwave on HIGH 7 to 8 minutes, stirring well after 4 minutes. At the end of 8 minutes, add butter and vanilla. Blend well.
Return to microwave and cook on HIGH 1 to 2 minutes more. Remove and add baking soda and gently stir until mixture is light and foamy.
Pour onto lightly greased cookie sheet and let cool 30 minutes to 1 hour. Break into pieces and store in airtight container.

Milk Chocolate and Orange Truffles

Servings: 21 servings

Ingredients:

Karen Mintzias
½ cub Whipping cream
24 ounce Milk chocolate (imported) finely chopped
2 tablespoon Unsalted butter
1 ½ teaspoon Grated orange peel
Unsweetened cocoa powder
2 teaspoon Solid vegetable shortening

Preparation:

Line a cookie sheet with foil. Bring cream to simmer in heavy medium saucepan. Reduce heat to low. Add half the chocolate and whisk until melted. Whisk in butter and orange peel. Freeze until chocolate mixture is firm enough to mound on spoon, about 40 minutes.

Drop mixture by rounded tablespoons onto foil-lined sheet, spacing apart. Freeze until almost firm but still pliable, about 30 minutes.
Roll each in cocoa powder. Then roll between palms of hands into ball. Place on same sheet. Freeze until firm, about 1 hour.

Melt remaining half of chocolate with shortening in top of double boiler over simmering water, stirring until smooth. Remove mixture from over water. Grasp 1 truffle between thumb and index finger; roll truffle in melted chocolate, coating completely. Shake to remove excess chocolate. Place truffle on same foil-lined sheet.
Repeat with remaining truffles. Refrigerate until coating is firm, about 1 hour.

Dust truffles with cocoa powder, brush off excess. (Can be prepared 2 weeks ahead. Store in refrigerator in an air-tight container.) Let stand at room temperature 10 minutes and serve.

Source: Bon Appetit magazine - September 1991 Typed for you by Karen Mintzias

Miniature Cookie Houses

Servings: 1 servings

Ingredients:

FOR COOKIE HOUSE:
4 ½ cub Flour (may need up to 5)
2 teaspoon Baking powder
½ teaspoon Salt
1 cub Margarine; room temperature
2 cub Sugar
2 each Eggs
2 tablespoon Milk
2 teaspoon Vanilla extract
Egg wash

FOR DECORATING:
#5,#7 round and #27 star tip
Three decorating bags
Decorating icing
Colored sugar
Assorted candies
Decorating bag with coupler

Preparation:

Make the cookie dough: Stir or whisk together 4 ½ cups of the flour, the baking powder and salt; set aside. Cream the butter and sugar until light; add the eggs, milk, and vanilla and beat well.
Gradually add the dry ingredients and blend to form a smooth ball of dough. If the dough is sticky, add just enough of the remaining flour to eliminate the stickiness. The dough should not be dry. Divide the dough in half, wrap each ball in plastic and refrigerate for several hours, or until firm enough to roll.
Meanwhile, cut cardboard templates for the base and the three parts of the cookie house. The dimensions are as follows: THE BASE:
is a circle 6" across (cut 1) THE SIDE: is a rectangle 2 ⅜" x 3 ½" (cut 2) THE FRONT/BACK: is funny shaped. It's 3" wide and 4 ¼" tall (total height). From the bottom to the beginning of the "roof" section is 2 ⅜". At 2 ⅜" cut up to form the "roof" top like an upside down "V" (cut 2). Finally cut the ROOF: it's a rectangle 2 ¾" x 4 ¼".
Preheat oven to 350 degrees. On a flour-dusted cookie sheet or the back of one jelly roll pan, roll out one ball of dough to ⅛"-¼" thick. For each house cut one base, two sides, two front/back pieces, and two roof pieces. Lay out the cardboard patterns on the dough, leaving 1 ½" between them. The layout will depend on the size of your cookie sheet and how many houses you are making. Use a sharp knife to cut around each template, removing excess dough as you cut. Wipe the knife frequently. Repeat the rolling and cutting process to make the remaining pieces. If you want some small trees in front of your house, make them using a cookie cutter.
Bake both sheets of cookies at the same time, for 10-15 minutes reemoving pieces when they are done (preferable to overbake than underbake since we need firm cookies). The cookies may brown, but this is O.K. Transfer immediately to a wire rack to cool completely.
Decorate the pieces before assembling the houses. You can do this many ways. Mostly use your imagination. Frost or pipe/apply candies to the "wet" icing. To "sugar-coat" areas, brush on egg-wash (being careful not to touch any piping or decorations); then sprinkle immediately with colored sugar. Tap gently to shake off excess sugar.
Set aside to dry for half an hour.
Next to assemble houses. Use the #7 icing tip . Pipe a thick line of icing along edges to be put together and "glue" the houses together and on the base. Make sure to do one area at a time and hold until icing sets. Let all set for a few minutes. When icing is firm, do any finishing touches. MAKES THREE COOKIE HOUSES WITH BASES The Christmas Kitchen by Lorraine Bodger

Mocha Fudge

Servings: 30 servings

Ingredients:

1 pound Dark chocolate, broken into
Pieces
1 pound Can sweetened condensed milk
2 ½ ounce Butter
1 tablespoon Instant coffee
1 teaspoon Boiling water

Preparation:

Grease and line lamington pan with foil. Place chocolate, condensed milk and butter in saucepan, stir constantly over low heat until mixture is smooth. Blend coffee and water together until coffee is dissolved, add to chocolate mixture, stir until evenly combined. Pour into prepared pan, refrigerate until set. Cut into squares to serve.

Cover with plastic wrap and refrigerate until required.

Makes about 30.

Mocha Truffles

Servings: 30 servings

Ingredients:

11 ½ ounce Milk chocolate chips
½ cub Whipping cream
2 teaspoon Instant coffee granules
2 teaspoon Coffee-flavored liqueur
2/3 cub Vanilla wafer crumbs

Preparation:

Melt chips with whipping cream and coffee granules in heavy, medium saucepan over low heat, stirring occasionally. Whisk in liqueur until blended. Pour into pie pan. Refrigerate until mixture is fudgy, but soft, about 2 hours. Shape about 1 T of the mixture into 1 ¼ inch ball by rolling between your palms. Place balls on waxed paper. Place crumbs in a shallow bowl. Roll balls in crumbs; place in petit four or candy cases.

Molded Cheese Treats (Wilton)

Servings: 1 servings

Ingredients:

8 ounce Natural cheddar cheese

Preparation:

Coarsely grate cheese. Place in micro-proof measuring cup. Microwave on medium power until melted., approximately 2 minutes. Pour into Wilton candy molds of your choice (halloween ones are awesome). Place sticks in for lollipops if desired. Refrigerate for 15 to 20 minutes until set. Remove from mold by flexing mold. Keep refrigerated until served.

Monster Munch

Servings: 1 servings

Ingredients:

1 cub Dry roast peanuts; unsalt
1/3 cub Butter or margerine
1 pound Marshmallows
½ cub Peanut butter
3 cub Puffed rice cereal
1 cub Apricots; chopped
1 cub Raisins

Preparation:

In a large bowl, combine cereal, apricots, raisins and peanuts. In a microwave safe 13x9", melt butter and marshmallows on high for 2 minutes. Stir; add peanut butter cook on high 2 minutes longer. Stir until well blended, add cereal mixture to dish and toss until well coated. Working quickly with greased hand, form into balls, using about ½ C mixture, per ball. If mixture begins to harden, cook on high for 30 seconds, or until softened. If desired , mixture may be spread in unbuttered 13x9" dish and cooled and cut into bars. Makes 1 dozen balls or 2 dozen bars, This is very similar to the Rice Krispie treats, but with the apricaots and raisins it definitely gives it a fall look. I saw another idea of putting the mixture into cookie cutters, and letting it cool there so the shapes could be pumpkins, witches, etc. With a little gel piping they would be great.

Mulled Cider

Servings: 8 servings

Ingredients:

½ gallon Apple cider
¼ cub Brown sugar
3 each Cinnamon
½ teaspoon Whole cloves
¼ cub Maple syrup

Preparation:

Combine all ingredients in a large kettle. Bring to a boil. Simmer for 5 minutes. Strain to remove sticks and twigs. Serve hot with half a (fresh) cinnamon stick in each cup, if desired. Makes about 2 quarts.

Mustard Sauce *** (kxvr83a)

Servings: 1 servings

Ingredients:

¼ cub Dry mustard
⅛ teaspoon Salt
1 Egg
2 tablespoon Sugar
¼ cub Cider vinegar
½ cub Mayonnaise

Preparation:

I too like Mustard Sauce, and have enjoyed making it for many years.
Recently, I came upon this recipe in the Pillsbury Spring Celebrations classics 27, 1983. It's great with won tons, and on sandwiches. In small saucepan, combine dry mustard, sugar, salt, vinegar and egg.
Cook over low heat 2 to 3 minutes until thickened, stirring constantly. Chill 10 to 15 minutes; stir in mayonnaise.
Refrigerate leftovers ¾ cup. This recipe has more flavor than the others. If you use any recipes that taste bland, including restaurant offerings, I usually touch them up with a slight amount of sugar and salt. Dry Mustard, which I purchase by the pound, vinegar and water has very little flavor. Hope this helps. Merry Christmas and May God Bless You. Karin in San Jose FROM: KARIN DAWSON (KXVR83A)

Neujahrspretzel (New Year's Pretzels)

Servings: 2 servings

Ingredients:

2 cub Milk
2 package Yeast; Active, Dry
½ cub Sugar
2 each Eggs; Large
1 ;Water
¼ cub Almonds; Chopped
½ cub Butter Or Margarine
2 teaspoon Salt
7 cub Flour; Unbleached
1 cub Confectioners' Sugar
1 teaspoon Vanilla Extract

Preparation:

Heat milk and butter until very warm (120-130 degrees F.). Mix yeast, salt, sugar, and 1 cup flour. Slowly beat into warm milk. Beat for 2 minutes. Add eggs and 1 cup of flour. Beat for an additional 2 minutes. Add enough flour to form a soft dough. Knead until smooth and elastic, about 5 minutes. Place dough in a greased bowl. Let rise in a warm place until doubled in bulk, about 1 hour. Punch dough down and let rise again until doubled. (1 hour more). Divide dough in half. Shape pretzel as follows: Roll dough into a rope about 30 inches long and 1 ½ inches in diameter. Cross the ends leaving a large loop in the center. Flip loop back onto crossed ends to form a pretzel. Repeat with remaining dough. Place pretzels on greased baking sheets. Let rise 15 minutes more. Bake at 375 degrees F for 25 to 30 minutes or until golden brown. Cool on wire racks. Mix confectioners' sugar, water and vanilla to form a thin icing. Spread icing on pretzels and sprinkle with chopped almonds.
Makes 2 large pretzels.

New England Cranberry Sauce

Servings: 1 servings

Ingredients:

4 cub Cranberries
1 cub Water
2 cub Sugar

Preparation:

Mix all ingredients in a saucepan. Heat to boiling, stirring until sugar has dissolved. Cook about 10 minutes, or until berries have all burst and liquid is reduced somewhat. Sauce will thicken more as it cools. A pinch of cinnamon or cloves; a tsp. of lemon or orange zest are optional additions. The Classic recipe - none better. Famous New England Recipes, D. Riccio

Old Fashioned Butterscotch Cookies

Servings: 30 servings

Ingredients:

½ cub Butter, melted
1 Egg
¾ cub Brown sugar
1 tablespoon Milk
½ teaspoon Vanilla or almond extract
1 ¼ cub Flour
¼ teaspoon Salt
¼ teaspoon Baking powder

Preparation:

Melt butter and add brown sugar; dissolve well. Add egg and vanilla.
Beat well. Add milk, flour, salt,and baking powder. Mix and drop by teaspoons-full onto a greased cookie sheet one inch apart. Bake 8 minutes or until light brown at 375F.

Old Fashioned Corn Bread

Servings: 12 servings

Ingredients:

1 cub Sifted flour
3 teaspoon Baking powder
½ teaspoon Salt
1 cub Yellow cornmeal
1 cub Milk
2 Eggs; beaten
¼ cub Honey ; or maple syrup
¼ cub Butter; melted or bacon dri

Preparation:

Preheat the oven to 425 degrees. Sift together the flour, baking powder, and salt. Add the cornmeal and stir until well mixed. In another bowl combine the milk, eggs, honey or maple syrup, and the butter or bacon drippings. Add the liquids to the dry ingredients and stir just until all are moistened. Pour the batter into an oiled 8 inch square baking pan and bake about 20 minutes or until done in the center and lightly browned. To test for doneness insert a toothpick or cake tester in the center. If it comes out dry the corn bread is done.

ORANGE CRANBERRY BREAD

Servings: 6 servings

Ingredients:

3 cub All-purpose flour
1 cub Fresh or frozen cranberries,chopped
¾ cub Granulated sugar
½ cub Walnuts, chopped
1 ½ teaspoon Baking powder
½ teaspoon Baking soda
1 large Egg
½ cub Prepared cranberry-orangesauce
1/3 cub Milk
¼ cub Butter or margarine, melted
2 tablespoon Apple jelly or apricotpreserves
Whole cranberries, Optional
Green candied cherries,Optional
Confectioners' sugar,Optional

Preparation:

Preheat the oven to 350F. Grease a 4-cup fluted ring mold. Stir the flour, chopped cranberries, sugar, walnuts, baking powder, and baking soda in a large bowl to mix well. Beat the egg, cranberry-orange sauce, milk, and melted butter in a second bowl with a wire whisk or a fork; when thoroughly blended, stir in the flour mixture until just mixed.

Spoon the batter into the prepared mold. Bake for 1 hour until a wooden pick inserted in the center comes out clean. Cool the bread in the pan on a wire rack for 10 minutes. Remove from the pan and cool completely. Stir the apple jelly in a small saucepan over low heat until warm and melted; brush over the top of the cooled bread.
Decorate, if desired, with whole cranberries, green candied cherries, and a light dusting of confectioners' sugar. Store, wrapped in plastic, in the refrigerator for up to 1 week; brush with jelly and decorate after storing.

Makes one 6-inch ring loaf or about 12 servings.

[REDBOOK; Nov 1990]

Posted by Fred Peters.

Courtesy of Shareware PROFESSIONAL RECIPE CLIPPER 2.0

Orange Sweet Potatoes

Servings: 6 servings

Ingredients:

6 Med Sweet potatoes; cooked p
½ cub Brown sugar
5 teaspoon Butter
2 Med Orange; sliced thin
¼ cub Honey
½ cub Orange juice
¼ cub Bread; cornflake crumbs

Preparation:

Build up following layers in a medium size, buttered casserole:potatoes, sprinkled with brown sugar then dotted with butter, and then orange slices. Repeat until potatoes and oranges are used up.Heat honey(enough to make it liquid) and mix with orange juice. Pour over casserole. Combine crumbs with whatever butter and sugar are left and spread over top. Cover and bake 30-40 minutes at 350 degrees for 25 minutes. Remove cover after 15 minutes.

ORANGED CRANBERRY SAUCE

Servings: 6 servings

Ingredients:

2 Packs fresh Cranberries 1pint Orange Juice
Grated rind of 1 Orange2 + cups Brown sugar
3 Pieces Cinnamon stick orWater to cover cranberries
1 tablespoon Ground

Preparation:

Throw everything into a pot, and boil for approx. 1 hour, or until it has thickened. Taste for sweetness, and adjust the sugar as you need to. You cannot overcook, so make sure you have a nice, thick consistency. Let it cool, and bottle the excess. It keeps indefinitely in the refrigerator.

Please enjoy.

Christine <Miami>

ORANGE-GLAZED SWEET POTATOES

Servings: 6 servings

Ingredients:

4 pound Sweet potatoes, peeled andcut into 1-inch
Chunks (about 8 cups)
1 small Bright-skinned orange
1/3 cub Butter or margarine
1 tablespoon Light brown sugar, firmlypacked
1 teaspoon Salt
½ teaspoon Freshly ground black pepper

Preparation:

Place the potatoes in a 5-quart saucepan and cover with water; bring to a boil over high heat. Reduce heat to low and simmer, covered, for 10 minutes until almost tender. Meanwhile, use a small sharp knife to remove the peel only, no white pith, from the orange. Cut the peel into thin strips to make about ¼ cup; set aside. Melt the butter in a 12 inch skillet over medium-high heat. Drain the potatoes well and add to the butter in the skillet; cook and stir for about 5 minutes until the potatoes are lightly browned. Stir in the orange peel, brown sugar, salt, and pepper; cook and stir for about 1 minute longer until the sugar is dissolved and the potatoes are well glazed. Serve spooned into a serving dish.

Makes 6 to 8 servings.

Nutrition Information per ⅛ recipe: 311 Calories; 4 g Protein; 9 g Fat; 54 g Carbohydrate; 345 mg Sodium; 21 Mg Cholesterol

[REDBOOK; Nov 1990]

Posted by Fred Peters.

Our Family's Plum Pudding 1992, I/II

Servings: 1 batch

Ingredients:

2 cub Currants (½ pound) loosely packed
1 ½ cub Golden and/or muscat raisins (½ pound)
1 ½ cub Candied fruit peels
¼ cub Cognac
2 cub English walnuts (½ pound) finely chopped
2 cub Good beef suet (½ pound) ground by butcher
1 cub Sifted flour
1 teaspoon Baking soda
½ teaspoon Salt
1 teaspoon Cinnamon
½ teaspoon Mace
½ teaspoon Nutmeg
½ cub Blackberry jam or preserves
1 cub Brown sugar
5 cub Loosely packed fresh breadcrumbs from homemade-type bread
½ cub Dry cocktail sherry
6 Egg yolks; well beaten
6 Egg whites; beaten stiff but not dry

FOR MOLDS:
3 To 4 tb. soft butter
Brown sugar or flour
Candied red cherries (opt.) for bottom of molds
Additional brandy or otherliquor for ripening pudding

HARD SAUCE:
½ cub Butter; softened
2 ½ cub Sifted confectioners' sugar
1 tablespoon Brandy
Few drops cream; if needed

GARNISH:
Holly sprigs
Candied fruit or angelica
Brandy

Preparation:

Combine the dried fruits and peels in a large bowl and sprinkle with cognac. Cover and place in the refrigerator overnight (or longer - in which case you may want to add more cognac).

To the fruits in the large bowl, add nuts and suet. Resift flour with the baking soda, salt and spices; then sift over the fruit mixture while tossing and mixing with a wooden spoon to evenly distribute the dry ingredients. Stir in jam and brown sugar.

Prepare the bread crumbs (use the food processor, removing crusts first if they are crusty and hard). Sprinkle bread crumbs into the sherry, mixing with a fork. Add to the fruit mixture.

Add the beaten egg yolks; mix thoroughly. Last, fold in beaten egg whites.

Prepare two pudding molds. This recipe makes enough for one 2-quart mold, and the remainder can be steamed in a coffee can - a 26-ounce can makes a round pudding about 3" tall. (You could make one huge pudding if you have a container.)

Grease molds with butter and then sprinkle them with sugar or dust with flour. Arrange candied cherries in molds, if desired (cherries should be dusted with flour). Fill 2-quart mold no more than 2/3 full with batter. Cover pudding mold with its lid, fasten with clamps or tie on securely.

For the coffee can, cover with its plastic lid, tie it on and wrap all with aluminum foil. (The plastic will split.) For a bowl without a lid, cover the top with layered waxed paper tied down securely, then do the same with aluminum foil.

(Continued)

Our Family's Plum Pudding 1992, II/II

Servings: 1 batch

Ingredients:

See below

Preparation:

To steam the puddings: Place each pudding in its own steaming container on a rack placed over gently boiling water (see note).
Cover each kettle with a tight-fitting lid and steam puddings - 7 hours for pudding in a 2-quart mold (6" tall, 7" across the top) filled 2/3 full; 6 hours for the smaller one. Check the water level every hour or so, replenishing with boiling water as needed.

When the pudding has finished steaming, uncover it and let it cool.
Remove the pudding from the mold, if it is metal, and sprinkle 2 tb.
or so of brandy, sherry, rum or fruit juice over the pudding. Wrap it in clean, unbleached muslin, then wrap it in foil and store it in the refrigerator to ripen for at least three weeks. Open from time to time and sprinkle judiciously with more liquor - or add it to the pudding cloth.

When ready to serve, return to the pudding mold and steam as before for 1 ½ hours.

To serve: Place hot pudding on a warmed platter. Place a sprig of holly in the center and decorate sparingly with candied fruit or angelica. Carefully warm several tablespoons of brandy, and pour a bit at the rim of the platter. Ignite brandy with a long-stemmed match and carry flaming to the table. Serve with hard sauce and/or brandy-flavored whipped cream.

Yield: Each pudding serves 10 or more. Makes 5 pounds of pudding or more.

Note: The bottom of the pudding mold should be above the gently boiling water at all times so that the pudding is cooked by steam. It may take some ingenuity to find a way to raise the pudding above the water.

Kluger wrote: "I steamed one pudding in a vegetable blancher, placing my canning funnel upside down in the perforated basket and placing the pudding mold on top of that. The second 'steamer' was contrived by placing a flat-bottomed colander upside down in the bottom of a hot-water-bath kettle. This made a nice platform for the pudding to stand on - about 2" above the bottom of the pan. Allow ample space between the pudding and the sides of the kettle so the steam can circulate."

Note: If you want to freeze one of the puddings, cool it after steaming. Wrap in moisture-vapor-proof freezer wrap and store at 0 F.
for up to 1 year. When ready to eat, unwrap and thaw loosely covered in the refrigerator. Then return to the pudding mold and steam as directed above for serving.

To make hard sauce: Using the small bowl of an electric mixer, beat the butter until creamy. Add confectioners' sugar gradually, beating until mixture is creamy, about 5 minutes. Add the brandy.

Press hard sauce through a pastry bag to form decorative shapes and decorate them with candied red cherry halves and green fruit peels.
(If the mixture is too soft, place in refrigerator to stiffen.)

From Special Writer Marilyn Kluger's 1½5/92 "A Dickens of a Delight:
Christmas Plum Pudding is a Holiday Treat Straight from Merry Olde England" article in "The (Louisville, KY) Courier-Journal." Pg. C7.
Typed for you by Cathy Harned.

Outrageous Chocolate Chip Cookies

Servings: 24 servings

Ingredients:

½ cub Granulated sugar
1/3 cub Packed brown sugar
½ cub Butter, softened
½ cub Peanut butter
½ teaspoon Vanilla
1 Egg
1 cub Flour
½ cub Oats, quick or regular
1 teaspoon Baking soda
¼ teaspoon Salt
1 package 6 oz semisweet chocolate
Chips

Preparation:

1. Heat oven to 350F. Beat sugars, butter, peanut butter, vanilla and egg in a medium bowl, until creamy and well blended. Mix in flour, oats, baking soda and salt. Stir in chocolate chips.

2. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreas- ed cookie sheet.

3. Bake 10-12 minutes or until light golden brown. Cool 1 minute before removing from cookie sheet.

====================================================================== VARIATIONS:

Chocolate Chip Bars: Grease bottom of square pan, 9x9x2. Prepare as directed, except spread dough in pan. Bake 25-30 minutes or until golden brown. Cut into 2 x 1 inch bars. Makes 36

Peanut Brittle - Micro

Servings: 6 servings

Ingredients:

½ cub White Karo Syrup
1 cub Sugar
1 cub Salted, roasted Peanuts
1 teaspoon Vanilla
1 teaspoon Butter
1 teaspoon Baking Soda

Preparation:

Use 4 cup Pyrex Measuring cup & short handled wooden spoon - leave in while cooking.

Mix Syrup and Sugar thoroughly. Micro 4 minutes High power Add Peanuts. Micro 3-5 minutes on High or until light brown, usually takes at least 4 minutes - watch carefully.

Add Vanilla and butter. Micro ½ - 1 minutes unless brown enough.
Take out and sprinkle soda. Stir well as this makes syrup foamy. Pour on Teflon or well-greased cooking sheet, spread very thin. Let cool and break apart.

Peanut Brittle Deluxe

Servings: 4 servings

Ingredients:

2 cub Sugar
1 cub Light Corn Syrup; Karo
¼ cub Water
1 ½ cub Salted Peanuts
4 tablespoon Butter Or Regular Margarine
2 tablespoon Baking Soda
1 teaspoon Vanilla

Preparation:

Combine the sugar, corn syrup and water in a heavy 3-quart saucepan.
Cook over medium heat, stirring constantly, until the sugar is dissolved. (Note: Be very careful when you make this recipe as the syrup is dangerous if spilled on you.) Continue cooking, stirring occasionally, until the mixture reaches the soft crack stage (285 degrees F.) on the candy thermometer. Add the peanuts and butter.
Cook, stirring constantly, to the hard crack stage (300 degrees F.) on the candy thermometer. Remove from the heat. Rapidly stir in the baking soda and vanilla. (Mixture will foam up.) Turn the mixture onto 2 greased baking sheets (Jelly roll pans work nicely). Spread out with a metal spatula as thin as possible. When the candy begins to set, loosen from the baking sheets. Turn the brittle over, then stretch and pull brittle as thin as possible using two forks. When completely cooled, break into pieces.

Makes about 2 pounds of brittle.

Peanut Butter Bars

Servings: 12 servings

Ingredients:

½ cub Butter Or Regular Margarine
½ cub Brown Sugar; Firmly Packed
½ cub Sugar
1 Egg; Lg
1 teaspoon Vanilla
1/3 cub Peanut Butter, Crunchy Style
1 cub Unbleached Flour; Sifted
½ teaspoon Baking Soda
¼ teaspoon Salt
1 cub Oats; Quick Cooking
1 cub Chocolate Chips; Semi-Sweet

VANILLA GLAZE:
¼ cub Confectioners' Sugar
¼ cub Peanut Butter
2 tablespoon Butter Or Margarine
¼ cub Milk; Hot
½ teaspoon Vanilla

Preparation:

Cream the butter, brown sugar, and sugar in a mixing bowl until light and fluffy, using an electric mixer at medium speed. Beat in the egg and vanilla. Blend in the peanut butter. Sift the flour, baking soda and salt together. Stir the dry ingredients into the creamed mixture, blending well. Stir in the oats. Spread the mixture in a greased 13 X 9 X 2-inch baking pan. Sprinkle with the chocolate chips. Bake in a 350 degree F. oven for 25 minutes or until done.
Cool in the pan on a rack. While still warm drizzle with the vanilla glaze. When cooled, cut into 48 (2 X 1 ½-inch) bars.

VANILLA GLAZE:

Combine all of the ingredients in a bowl and beat, with an electric mixer set to high speed, until smooth.

Peanut Butter Brittle

Servings: 1 servings

Ingredients:

2 cub Sugar
1/3 cub Chunky Peanut Butter
½ cub Light Corn Syrup
1 teaspoon Baking Powder
½ cub Water

Preparation:

Grease 2 large baking sheets. Place on wire racks. In heavy 1 ½ quart saucepan, add first 3 ingredients, stiring constantly. Boil over medium heat. Cook with out stirring til mixture is 300 degrees on candy thermometer. Stir in peanut butter, blend well. Remove from heat. Quickly, but gently, stir in soda. Immediately pour onto cookie sheets. Don't spread. Cool for 3 to 5 minutes till cool enough to handle. With hands grasp candy by edges, lifting slightly, pull as thin as possible. Cool. Break into irregular pieces. Store in tightly covered container. Makes 1 ¼ pounds.

Peanut Butter Candy Squares

Servings: 6 servings

Ingredients:

4 cub Toasted Rice Cereal
¼ cub Butter Or Regular Margarine
7 ounce Marshmallow Creme; 1 Jar
1/3 cub Peanut Butter

Preparation:

Heat the rice cereal on a 15 ½ X 10 ½ X 1-inch jelly roll pan in a 350 degree F. oven for 10 minutes. Meanwhile, combine the butter, marshmallow creme and peanut butter in the top of a double boiler.
Place over hot water and stir until melted. Remove from the heat.
Place the cereal in a large buttered bowl. Pour the peanut butter mixture over all and mix well. Turn the mixture into an aluminum foil lined 9-inch square baking pan. Press into an even layer. Cool and cut into 36 (1 ½-inch) squares.

Peanut Butter Chocolate Fudge

Servings: 6 servings

Ingredients:

12 ounce Pkg peanut butter chips
14 ounce Can condensed milk
¼ cub Butter
½ cub Chopped peanuts (optional --I leave these out)
16 ounce Pkg semi-sweet chocolatechips

Preparation:

Line an 8 inch (or you can use a 9x13 inch) pan with wax paper.

Melt peanut butter chips, 6 oz condensed milk and 2 Tbsp butter, stirring occasionally. Remove from heat. Stir in peanuts. Spread in pan.

In another saucepan, melt chocolate chips, 4 oz condensed milk, and 2 Tbsp butter. Spread on top of peanut butter mixture. Chill 2 hours, until firm.

Turn onto cutting board. Peel off paper and cut int squares. Store tightly covered.

Peanut Butter Sandwich Cookies

Servings: 12 servings

Ingredients:

1 cub Butter Or Regular Margarine
1 cub Sugar
1 cub Brown Sugar; Firmly Packed
2 Eggs; Lg
1 cub Peanut Butter; Crunchy Style
1 teaspoon Vanilla
3 cub Unbleached Flour; Sifted
2 teaspoon Baking Soda
¼ teaspoon Salt

PEANUT BUTTER FILLING:
½ cub Peanut Butter; Crunchy Style
3 cub Confectioners' Sugar; Sifted
4 tablespoon Milk
1 teaspoon Vanilla

Preparation:

Cream the butter, sugar and brown sugar together in a mixing bowl, using an electric mixer at medium speed, until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the peanut butter and vanilla. Sift the flour, baking soda and salt together and stir into the creamed mixture. Form the mixture into 1-inch balls. Place about 2-inches apart on greased baking sheets.
Press with floured fork, making a criss-cross pattern on each. Bake in a preheated 375 degree F. oven for 8 minutes or until golden brown. Remove from the baking sheets and cool on wire racks. When completely cooled, spread one cookie with the peanut butter filling and top with another cookie making a sandwich.

Makes 3 ½ dozen cookies. PEANUT BUTTER FILLING:

Mix all of the ingredients in a medium bowl and beat with an electric mixer at medium speed until smooth and creamy.

Peanut Fudge

Servings: 4 servings

Ingredients:

2/3 cub Milk
2 tablespoon Light Corn Syrup
2 cub Sugar
2 ounce Baking Chocolate; Cut Up
2 tablespoon Butter Or Regular Margarine
1 teaspoon Vanilla
1 cub Peanuts; Salted, Chopped

Preparation:

Combine the milk, corn syrup, sugar and chocolate in a heavy 2-quart saucepan. Cook over medium heat, stirring constantly, until the sugar is dissolved. Continue cooking over medium heat until the candy reaches the soft ball stage (236 degrees F) on the candy thermometer. Stir occasionally to prevent sticking. Remove from the heat and add the butter. Cool to 110 degrees F without stirring, then add the vanilla. Beat until the fudge begins to lose its shine. Stir in the peanuts and quickly pour into a greased 8-inch square baking pan. Cut into squares when candy is completely cooled.

Makes 1 ½ pounds

Peanut-Chocolate Fluff Fudge

Servings: 3 servings

Ingredients:

PEANUT BUTTER FUDGE:
2 cub Sugar
1 cub Milk
½ teaspoon Salt
1 cub Whipped marshmallow creme
½ cub Peanut butter

CHOCOLATE FUDGE:
2 cub Sugar
1 cub Unsweetened cocoa
¼ teaspoon Salt
1 cub Milk
3 tablespoon Butter or margarine
1 cub Whipped marshmallow creme
1 teaspoon Vanilla extract

Preparation:

Servings: about 3 pounds

DIRECTIONS: Peanut Butter Fudge: Grease 10 by 7 inch baking pan; set aside. (If making only one kind of fudge, use 8 by 8 inch baking pan.)

Into 6 quart heavy saucepan, measure sugar, milk and salt. Over medium heat,heat to boiling, stirring constantly.

With candy thermometer in place, cook, without stirring, until temperature reaches 235-F or soft ball stage (when a small amount of mixture dropped into very cold water forms a ball which flattens on removal from water). Remove saucepan from heat.

Without stirring, allow mixture to cool to 110-F or lukewarm, about 45 minutes (bottom of pan will feel comfortably warm).

Stir in marshmallow creme and peanut butter. With wooden spoon, beat mixture until it holds its shape and loses some of its gloss, about 5 to 7 minutes. Turn fudge into prepared pan. Allow fudge to set, about 30 minutes.

Meanwhile, prepare Chocolate Fudge. Pour chocolate layer over peanut butter layer; allow to set completely.

Chocolate Fudge: Into 6 quart heavy saucepan measure sugar, cocoa and salt. Over medium heat,gradually add milk and butter or margarine.
Stirring constantly, heat to boiling.

With candy thermometer in place, cook, without stirring, until temperature reaches 235-F or soft ball stage (when a small amount of mixture dropped into very cold water forms a ball which flattens on removal from water). Remove saucepan from heat.

Without stirring, allow mixture to cool to 110-F or lukewarm, about 45 minutes (bottom of pan will feel comfortably warm).

Stir in marshmallow creme and vanilla. With wooden spoon, beat mixture until it holds its shape and loses some of its gloss, about 5 to 7 minutes. Turn into prepared pan.

Source: Mom's old magazine clippings- 1940's to 1970's Green Bay Press Gazette (newspaper), December 13, 1978

Pear-Walnut Bread

Servings: 6 servings

Ingredients:

1 Box honey-granola bread mix(16.1 ozs.)
1 cub Pear nectar
1 Egg
1 can Sliced pears, drained andchopped (8 ozs.)
½ cub Walnuts, chopped

Preparation:

Preheat oven to 350 degrees F. Combine bread mix, nectar, and egg in a large bowl until well blended. Stir in chopped pears and nuts. Turn batter into greased and floured 8 ½ x 4 ½-inch loaf pan. Bake 45 to 55 minutes, or until a wooden pick inserted in the center comes out clean. Cool bread 10 minutes in the pan on a wire rack. Remove from pan and cool completely on rack.

Yield: 1 loaf Preparation Time: 5 minutes Baking Time: 45 to 55 minutes

Recipe from: Parnets magazine, November 1986

Pecan Caramel Clusters

Servings: 12 servings

Ingredients:

1 cub Cream; Light
1 cub Sugar
½ cub Light Corn Syrup; Karo
¼ teaspoon Salt
3 tablespoon Butter Or Regular Margarine
½ teaspoon Vanilla
2 ½ cub Pecans; Chopped
6 ounce Chocolate Chips; Semi-Sweet

Preparation:

Heat the light cream in a heavy 2-quart saucepan to lukewarm (110 degrees F.). Reserve ½ c cream and set it aside. Add the sugar, corn syrup and salt to the remaining ½ cup of cream in the saucepan. Cook over medium heat, stirring constantly, until the mixture boils. Slow stir in the reserved cream. Cook, stirring constantly, for 5 minutes. Stir in the butter, 1 tsp at a time, stirring constantly. Cook over low heat, stirring constantly, until the mixture reaches the soft ball stage, (234 Degrees F.) on the candy thermometer. Remove from the heat and stir in the vanilla.
Arrange the pecans on a waxed-paper lined baking sheet. Drop the mixture by teaspoonfuls onto the pecans. As the clusters cool, remove with a metal spatula to another waxed-paper lined baking sheet. Push the remaining pecans together and repeat until all of the candy mixture is used. If the mixture becomes too thick, heat over low heat. Melt the chocolate chips over hot water and stir until smooth. Spread on the top of each pecan cluster. Let stand until the chocolate is set and store the candies in a cool place.

Makes about 4 dozen.

Pecan Cashew Popcorn Balls

Servings: 1 servings

Ingredients:

1 cub Sugar
1 cub Brown sugar; firm pack
1 cub Light corn syrup
2/3 cub Water
1 pound Butter
2 cub Pecan halves; toasted
2 cub Cashews; lightly toasted
8 cub Popped popcorn

Preparation:

Combine the granulated sugar, brown sugar, corn syrup and water in a heavy pan fitted with a candy thermometer and place over high heat.
Bring mixture to a boil and add the butter, stirring until it has melted. Continue cooking until the mixture reached 350~, 20-30 minutes. In a LARGE, lightly oiled bowl, toss the nuts and popcorn together. Carefully pour the hot syrup over the popcorn- nut mixture.
Carefully, but quickly, toss the mixture with a long-handled wooden spoon to coat the popcorn and nuts completely with syrup. As soon as the mixture is cool enough to handle, quickly shape into 3" balls and place the balls onto a nonstick or lightly oiled baking sheet to coool. Store, tightly wrapped, in a cool place. Wrap popcorn balls individually in squares of amber cellophane, tied up with gold or orange and black ribbon (these are meant for Halloween). Or pile the balls together into a basket with red apples and wrap the basket up in cellophane with orange and black ribbon. Or place the balls in a brown paper bag and tie with a ribbon.

Pecan Pralines - Dupree

Servings: 24 servings

Ingredients:

2 cub Sugar
½ cub Light corn syrup
½ cub Water
2 cub Pecan halves
¼ cub Butter
1 tablespoon Vanilla

Preparation:

Heat the sugar, syrup, water, and pecans in a heavy saucepan until the sugar is disolved. Bring the mixture to the boil, stirring occasionally, until it reaches the soft ball stage (240F). Remove the saucepan from the heat and add butter and vanilla.
Allow candy to cool. Whip until the mixture gradually changes to an opaque color and becomes creamy. Drop by tablespoonfuls onto a buttered cookie sheet and allow to harden. Makes two dozen. From Nathalie Dupree's New Southern Cooking Nathalie Dupree writes, "Pralines are traditionally given as Christmas gifts. Their sweetness will linger in your mouth long after the candy is gone."

Peppermint Fudge Squares

Servings: 2 servings

Ingredients:

2/3 cub Evaporated milk
1 2/3 cub Sugar
2 tablespoon Butter
½ teaspoon Salt
2 cub Marshmallows (mini's)
1 ½ cub Chocolate chips
½ teaspoon Peppermint extract
½ cub Chopped walnuts

Preparation:

Mix milk, sugar, butter and salt in a pot. Bring to a full boil, then boil for 5 minutes stirring constantly. Remove from heat. Add marshmallows, chocolate chips, flavoring and walnuts. Stir vigorously until marshmallows are melted and thoroughly blended.
Pour into 8 inch square pan. Chill. Makes about 2 pounds.

Origin: My Mom, Shirley Whittaker, Richmond B.C. Canada. Shared by:
Sharon Stevens Oct/91

Peppermint Jelly Candy

Servings: 6 servings

Ingredients:

2 tablespoon Water
2 (3 oz) packages liquid fruitpectin
½ teaspoon Baking soda
1 cub Sugar
1 cub Light corn syrup
½ teaspoon Peppermint extract
3 Drops green food color
Sugar or coarse sugar

Preparation:

For best results, follow the directions carefully to avoid undercooking the mixtures. No candy thermometer is necessary for this old-fashioned candy shop candy.

Line 8 inch square pan with foil, butter foil. In small saucepan, combine water and pectin. Stir in baking soda. In medium saucepan, combine 1 cup sugar and corn syrup. Cook both mixtures over high heat until foam starts to disappear on pectin mixture and sugar mixture comes to full rolling boil (one that cannot be stirred down), about 3 to 5 minutes,stirring both constantly. Slowly pour pectin mixture into sugar mixture, stirring constantly. Continue to boil for 2 minutes, stirring constantly. Remove from heat; stir in peppermint extract and food color. Pour into foil-lined pan. Cool until firm.

Remove candy from pan by lifting foil. With wet knife or scissors,cut into small pieces or desired shapes. Roll in sugar.
Store loosely covered.

Yield: 64 candies Source: Pillsbury, Family Christmas Cookbook Posted by Linda Davis

PETER'S CREAM OF PUMPKIN SOUP

Servings: 4 servings

Ingredients:

1 teaspoon Safflower oil
1 pound Pumpkin, freshcut in chunks,=OR=- Canned Pumpkin
1 Yellow onion peeled and chopped
1 small Garlic clove peeled and crushed
2 Celery stalks; chopped
1 Stalk fresh thyme; -=OR=-
½ teaspoon -Dried thyme
½ Bay leaf
5 cub Chicken broth
1 ½ tablespoon Low-fat white cheeseSuch as cottage cheese, farmer's cheese, cream cheese or ricotta
1 tablespoon Non-fat powdered milk
½ cub Parsley, chervil and chives (minced)

Preparation:

This Thanksgiving soup has but 65 calories per serving.

IN A LARGE SAUCEPAN, heat the oil over a low fire. Add the vegetables (including the fresh pumpkin, but not the canned), thyme and bay leaf.
Reduce the heat, cover, and let cook gently for 8 minutes. Stir occasionally to keep the vegetables from browning. Add the broth and the pumpkin, if using canned; bring to a boil, reduce heat, and simmer, uncovered, for either 20 minutes (fresh pumpkin) or 10 minutes (canned pumpkin). Puree mixture in batches in a blender. Pour pureed soup through a fine strainer back into saucepan and return to boil. If it seems too thick, thin with a little hot broth or water.
(Can be made to this point up to 2 days in advance and refrigerated, loosely covered.) Before serving, reheat soup to boiling. Pour back into the blender and add the cottage cheese and powdered milk. Blend 20 seconds. Taste for seasoning. Ladle the soup into 4 heated soup bowls; sprinkle 2 tablespoons of the minced fine herbs over each.
Serve immediately.

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

PETITE PEAS WITH THYME AND GARLIC

Servings: 6 servings

Ingredients:

1 tablespoon Olive oil
1 Garlic clove,large,minced
1 package Peas,petite,frozen(16 oz)
½ teaspoon Thyme,dried
2 cub Romaine lettuce,chopped
Seasoned salt
Pepper,freshly ground

Preparation:

1. Heat oil, garlic and peas in a skillet. Add thyme and lettuce.¶ 2. Mix well, then cover and steam over low heat for 5 minutes. Peas should be bright but tender and lettuce should be wilted. Add seasoned salt and pepper to taste.

PINEAPPLE BAVARIAN CREAM

Servings: 8 servings

Ingredients:

2 tablespoon Gelatin, unflavored
1/3 cub ;Water, cold
2 Egg; separated
½ cub Sugar
1 ½ cub Milk, hot
2 cub Whipped cream
2 tablespoon Lemon juice
1 Grenadine pineapple rings
1 Creme de menthe pineapplerings
1 Cherry, maraschino

Preparation:

Servings: 8

Soak the gelatin in cold water. Beat the egg whites until stiff; set aside. Beat the egg yolks slightly, add sugar and combine with hot milk, cook in a double boiler until the mixture coats the spoon as for custard. Dissolve the gelatin in the hot custard. Cool, then fold in the whipped cream, the egg whites and the lemon juice. Line a mold with three grenadine pineapple rings and two creme de menthe pineapple rings and red cherries and fill with the Bavarian cream mixture. Chill for several

hours until firm, and turn out on a platter. For Christmas use holly as a garnish. To unmold a gelatin mixture, dip quickly into hot water and invert on a serving dish.

40 Miracles for Your Table, 1930 from *Cakes Men Like* by Benjamin Darling

PINEAPPLE UPSIDE-DOWN LOAF

Servings: 6 servings

Ingredients:

8 ounce Pineapple rings, drained
4 Maraschino cherries, halved
2 package Coffee cake mix (10.5 ozs.each)
2 Eggs
1 cub Milk, divided

Preparation:

Preheat oven to 350 degrees F. Generously butter the bottom and sides of an 8 ½ x 4 ½-inch loaf pan. Cut pineapple rings in half. Place 4 pineapple-ring halves decoratively on the bottom of the prepared pan, and the remaining 4 halves standing along the long side of the pan. Place cherry halves, cut-side-down, in the center indentations of the pineapple-halves. Sprinkle bottom and sides of the pan with 1 ½ packets of the crumb mixture from coffee-cake mix. Discard remaining crumb mixture. Prepare bags of coffee-cake mix with eggs as package directs, but use the milk instead of water called for.
Squeeze batter from both bags gently over streusel, pineapple, and cherries. Let stand 10 minutes. Tap pan gently on counter to release any air bubbles. Bake 40 to 50 minutes, or until a wooden pick inserted in the center comes out clean. Let cool on a wire rack for 20 minutes. With a long, serrated knife, cut the top of the bread level with the top of the pan. Invert bread onto a serving plate while warm. To serve, cut with a sharp (not serrated) knife.

Yield: 1 loaf Preparation time: 10 minutes Baking time: 40 to 50 minutes

Recipe from: Parnets magazine, November 1986

Pineapple-Apricot Jam

Servings: 5 servings

Ingredients:

20 ounce Pineapple; Crushed, 1 Cn
6 ounce Maraschino Cherries; 1 Jar,*
8 ounce Dried Apricots; Cut Into ¼
¼ cub Water
3 ½ cub Sugar
2 tablespoon Lemon Juice
3 ounce Fruit Pectin; Liquid,1 pouch

Preparation:

* Drain, reserving 1/3 cup of the syrup, the cherries and cut up in small pieces.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++

Heat the pineapple, with the syrup, the reserved cherry syrup, the apricots and the water to boiling in a Dutch oven, stirring occasionally then reduce the heat and cover. Simmer, stirring occasionally, until the apricots are tender, about 10 minutes. Stir in the sugar, lemon juice, and cherries. Heat to a full rolling boil over high heat, stirring constantly. Boil and stir for 1 minute.
Remove from the heat and stir in the pectin. Pour into hot sterilized jars or glasses or freezer containers. Cover and cool to room temperature and store in the refrigerator or freezer no more than 3 months.

Pinto Bean Fudge

Servings: 8 servings

Ingredients:

2/3 cub Canned milk (or light cream)
1 ½ cub Mini marshmallows
1 ½ cub Strained pinto beans
1 teaspoon Vanilla
1 2/3 cub Sugar
½ cub Nuts
1 ½ cub Chocolate chips

Preparation:

Combine sugar and milk in kettle. Boil 5 minutes, stirring constantly. Add remaining ingredients and stir until marshmallows melt. Pour into buttered pan; cool and cut into squares.

Pistachio Swirl Fudge

Servings: 50 servings

Ingredients:

1 package (3-oz.) cream cheese
1 can (14-oz.) sweetened condensedmilk, divided
½ teaspoon Vanilla
3 package (6-oz. each) semisweetchocolate pieces
1 tablespoon Sweet butter or margarine
½ cub Coarsely chopped pistachionuts

Preparation:

Place cream cheese in small glass bowl of electric mixer or in a 1-quart microwave-safe bowl. Microwave on HIGH (100%) 15 to 25 seconds or until cream cheese has softened. Add 2 tablespoons of the sweetened condensed milk and the vanilla. Beat on low speed just until mixture is smooth; set aside.

Place remaining sweetened condensed milk, semisweet chocolate and butter in a 2 ½-quart microwave-safe bowl. Microwave on medium (50%) 2 to 3 ½ minutes or until mixture can be stirred smooth and is glossy, stirring twice. Stir in pistachio nuts.

Spread chocolate mixture evenly into prepared pan. Drop cream cheese mixture, by spoonfuls, over chocolate; swirl lightly over chocolate.
Let stand until firm or place in refrigerator. Cut into 25 even squares by making 4 lengthwise and 4 crosswise cuts equidistant from each other, then cut each square diagonally in half. Store in airtight container with waxed paper between layers. Keeps best if refrigerated. Makes 50.

From: Steve Herrick Source: [1,001 HOME IDEAS, FEBRUARY 1990]

Popcorn Ring

Servings: 1 servings

Ingredients:

8 quart Popped popcorn
2 cub Margarine
2 2/3 cub Sugar
1 cub Light Karo corn syrup
1 teaspoon Vanilla
2 cub Whole pecans
6 cub Miniature marshmallows
2 cub Small spiced gumdrops

Preparation:

Put popped popcorn, marshmallows, gumdrops, and pecans (optional) in large bowl. Melt butter, add sugar and Karo, bring to a boil, stirring and simmering 3 minutes, add vanilla, pour over popcorn. Mix well, let stand 2 minutes to cool. Press into buttered ring-mold.
Unmold onto wax paper. Decorate with cut gumdrops. Or make balls with slightly dampened hands.

Popcorn Snowmen

Servings: 6 servings

Ingredients:

4 tablespoon Unsalted butter
4 cub Mini marshmallows
9 cub Popped popcorn
½ cub Confectioners' sugar
1 tablespoon Milk
Gumdrops, cinnamon candies;fruit leather, jelly beans,licorice, pretzels,for garnish.

Preparation:

In a large saucepan, melt the butter over low heat. Add the marshmallows and cook, stirring often, until melted and syrupy, about 5 minutes. Place the popped popcorn in a large lightly greased shallow pan. Pour the syrup over the popcorn, tossing to coat evenly.
While still warm, form 6 balls about 5" in diameter from the coated popcorn for the bottom sections, giving the balls flat bases so the snowmen will stand. Form 6 balls about 3-½" in diameter for the middle sections. Then form 6 balls about 2" in diameter for the top sections. Stir in the confectioners' sugar and milk together until smooth. Use the icing to stack three popcorn balls of decreasing sizes into a snowman, then attach candies to decorate. (Gumdrops for hats, fruit leather for scarves, etc.)

Potato Fudge

Servings: 1 servings

Ingredients:

3 ounce Unsweetened chocolate
3 tablespoon Butter or regular margarine
1/3 cub Unseasoned mashed potatoes
1 teaspoon Vanilla
1 dash Salt
1 pound Confectioners sugar
1 teaspoon To 2 ts milk
Flaked coconut
Chopped walnuts

Preparation:

Melt chocolate and butter in saucepan over low heat. Remove from heat. Add mashed potatoes, vanilla and salt. Mix well. Sift confectioners sugar into large bowl. Add chocolate mixture, mixing well. Mixture will be crumbly. Add 1-2 tsp milk, if necessary, to make a mixture that can be kneaded. Turn out on board and knead until smooth. Shape mixture into two rolls, 12 inches long and 1-¼ inch in diameter. Roll in coconut or walnuts. Cut into ½ inch thick slices. Makes 48 pieces. Origin: Farm Journal's Choice Chocolate Recipes Shared by: Sharon Stevens

PUMPKIN BARS

Servings: 32 servings

Ingredients:

1 package 2-layer-size spice cake mix
½ cub Butter or margarine, melted
3 Eggs
1 cub Canned pumpkin
½ cub Sugar
½ teaspoon Grated orange peel
½ cub Chopped pecans
1 dash Of salt

Preparation:

Reserve 2/3 cup dry mix. In large bowl combine remaining cake mix, butter, and 1 of the eggs; mix well. Pat into well-greased 13x9x2-inch baking pan. Bake at 350 degrees F. for 15 minutes.
Combine reserved cake mix, pumpkin, sugar, 2 eggs, peel and a dash of salt. Beat at medium speed of electric mixer 1 to 2 minutes. Pour over partially baked layer. Top with nuts. Bake at 350 degrees F.
till set, 15 to 20 minutes. Cool; cut into bars. Refrigerate. Makes 32 bars.

Recipe From: Better Homes and Gardens Homemade Cookies Cookbook Copyright 1975 by Meredith Corporation, Des Moines, Iowa

Pumpkin Bread With Orange Sauce

Servings: 6 servings

Ingredients:

3 ½ cub Flour (ap)
2 teaspoon Baking soda
1 teaspoon Salt
1 teaspoon Cinnamon
1 teaspoon Nutmeg
1 teaspoon Cloves
1 teaspoon Allspicespice
3 cub Sugar
1 cub Vegetable oil
4 Eggs, lightly beaten
2 cub Pumpkin
2/3 cub Water
1 ½ cub Chopped pecans

Preparation:

These are from Leisure Arts "Gifts of Good Taste"

Pumpkin Bread

Preheat oven to 350. In large bowl, combine flour, baking soda, salt, spices and sugar. Add oil, eggs, pumpkin and water, beating until well blended. Stir in pecans. Pur into two lightly greased 9X5X5 inch loaf pans. Bake 1 hour or until toothpick comes out clean.
remove from pans and cool on wire racks. (Serve with orange sauce.)

Orange sauce

juice of one orange 1 T lemon juice 1 c water ½ c granulated sugar 3 T cornstarch grated rind of one orange 1 egg, lighty beatne 1 t butter or oleo

In medium micro-proof bowl, combine juices and water. Add sugar and cornstarch, stirring to dissolve. Stir in rind, egg and butter.
Microwave on high 5 minutes, or until mixture boils and thickens.
Allow to cool store in airtight container in reefer. Serve warm or cold.

The bread and sauce put in a pretty lined basket with a box of orange spice tea make a lovely gift.

PUMPKIN CAKE WITH SEAFOAM FROSTING

Servings: 12 servings

Ingredients:

3 cub Sifted cake flour (siftedbefore measuring)
3 teaspoon Baking powder
½ teaspoon Baking soda
¼ teaspoon Salt
½ teaspoon Cinnamon, ground
¼ teaspoon Cloves, ground
1 cub Cooked or canned pumpkin
½ cub Milk
1 cub Granulated sugar
1 cub Light-brown sugar,packed
½ cub Butter or margarine,softened
2 Eggs
1 teaspoon Vanilla extract

Preparation:

1. Preheat oven to 350 degrees F. Grease and flour three 8-by-1 ½-inch layer-cake pans. Sift flour onto waxed paper with baking powder, soda salt, cinnamon, cloves. 2. In a 2-cup measuring cup, combine pumpkin and milk, mixing well. Turn granulated and brown sugars, butter, eggs and vanilla extract into large bowl of electric mixer; beat at high speed about 5 minutes, occasionally

scraping side of bowl with rubber scraper. 3. At low speed, beat in flour mixture (in fourths) alternately with pumpkin mixture (in thirds). Beat just until smooth-1 minute. Pour batter into pans; bake 30 to 35 minutes, or until surface springs back when gently pressed with fingertip. Cool in the pans 10 minutes. 4. Remove from pans; cool completely on wire rack. Make Frosting: In top of double boiler, combine ¼ cup egg whites, 1 ½ cups light-brown sugar, packed, 1 tablespoon light corn syrup and 1/3 cup water. With an electric rotary beater, beat 1 minute to combine. 5. Cook over rapidly boiling water, beating constantly, about 7 minutes, or until stiff peaks form when beater is slowly raised. Remove from boiling water. Add 1 teaspoon vanilla extract; then continue beating until the frosting is thick enough to spread-about 2 minutes. 6. Place a layer on plate, top side down; spread with 1 cup frosting; sprinkle with ½ cup chopped walnuts. Repeat with second layer, top side down. Frost cake with rest swirling decoratively. Garnish edge with walnut halves.
Refrigerate till serving. Serves 12

Recipe from: McCall's, October 1984

PUMPKIN CHEESECAKE

Servings: 18 servings

Ingredients:

1/3 cub Reduced-calorie margarine,at room temerature
2 cub Graham-cracker crumbs (fromabout 15 double crackers)
FILLING:
1 Container (24 ounzes) nonfatcottage cheese (3 cups)
1 Tub (12 ounces) lightprocess cream-cheeseproduct
1 ¼ cub Packed light-brown sugar
2 large Eggs Whites from 2 largeeggs
1 can (16 ounces) solid-packpumpkin
2 tablespoon Cornstarch
2 teaspoon Pumpkin-pie spice
1 teaspoon Vanilla extract

Preparation:

Timing Tip: You can make the cheesecake and caramelize the pecans up to 4 days ahead.

CRUST:

>>> Continued to next message --- * Origin: InterConnect - Littleton, CO. (303)797-0296 (1:104/60.0) PATH: 104/60 518 512 1 13/13 396/1 114/5 77 47 ** BBS: ARTEMIS LAIR Date: 11-12-91 (11:00) Number: 2700 From: JOAN JOHNSON Refer#: NONE To: ALL Recvd: NO Subj: Pumpkin Recipes 2/2 Conf: (6) Cooking Di ** >>> Continued from previous message For garnish: Carmelized Pecan Halves (recipe follows), pastry minipumpkin garnish (see Note)

1. Lightly grease bottom and sides of 9x3-inch sprinform pan. 2.
Crust: Mix margarine and cracker crumbs in a bowl until evenly moistened. Press over bottom and 2 inches up sides of prepared pan.
3. Filling: Heat oven to 325 degrees F. Process cottage cheese and cream cheese product in a food processor or blender about 2 minutes, scraping down sides 2 or 3 times, until thick and smooth. Add brown sugar, Process until sugar disolves. Add eggs and egg whites and process just until blended. Transfer to a large bowl. Stir in pumpkin, cornstarch, spice and vanilla until well blended and smooth.
Pour into crust. 4. Bake 1 hour and 20 minutes or until top of cake looks set (center may jingle and top crack). Shut off oven. Cool completely on wire rack. Cover and refrigerate in pan at least 6 hours or up to 4 days. 6. To serve: Run knife around cake. Remove pan sides. Place cake on serving plate. Garnish with pecans.

Makes 18 servings. Per serving: 234 cal, 9 g pro, 31 g car, 8 g fat,44 mg chol, 374 mg sodium.

NOTE: To make pastry minipumpkin garnish, shape purchased refrigerated pie-crust mix into minipumpkins. Use cloves for stems. Bake in 350 degree F. oven until golden brown.

CARMELIZED PECAN HALVES: Arrange 20 pecan halves 1 inch apart on a foil-lines cookie sheet. Cook ½ cup sugar in a small saucepan over medium-low heat, stirring occasionally, until melted and dark amber in color. Slowly pour over pecans. Let cool until hard. Break apart.

Recipe From: Woman's Day magazine 1½6/91

PUMPKIN COOKIES

Servings: 7 servings

Ingredients:

2 cub Shortening
2 cub Sugar
1 can (16 ounce) pumpkin
2 Eggs
2 teaspoon Vanilla
4 cub All-purpose flour
2 teaspoon Baking powder
2 teaspoon Ground cinnamon
1 teaspoon Baking soda
1 teaspoon Ground nutmeg
½ teaspoon Ground allspice
2 cub Raisins
1 cub Chopped nuts
1 teaspoon Salt

Preparation:

Cream shortening and sugar. Add pumpkin, eggs, and vanilla; beat well. Stir together flour, next 5 ingredients, and 1 teaspoon salt.
Add to batter; mix well. Stir in raisins and nuts. Drop rounded teaspoonfuls 2 inches apart on greased cookie sheet. Bake at 350 degrees F. for 12 to 15 minutes. Cool on rack. If desired, frost with vanilla frosting. Makes 7 dozen cookies.

Recipe From: Better Homes and Gardens Homemade Cookies Cookbook Copyright 1975 by Meredith Corporation, Des Moines, Iowa

PUMPKIN FLAN

Servings: 6 servings

Ingredients:

1 cub Pumpkin
¼ cub Honey
¾ teaspoon Cinnamon
5 Eggs
1 can (13 oz.) Carnationevaporated milk
1 teaspoon Vanilla extract
1 tablespoon Brandy (or Asbach-Uralt),optional
¼ cub Brown sugar, packed

Preparation:

(TIP:) Six individual custard cups can be used as well as the form in the main recipe section. Bake them at 325 degrees for 45 minutes, and test with a knife at the edge of the custard. The center will continue to cook when removed from the oven because of the small size. Cover and chill. For a pumpkin flan "brulee" sprinkle the brown sugar over the BAKED custard (rather than in the bottom of the cup) and broil 4 inches from the heat until the sugar bubbles, watching every second....it burns *very* easily. When the sugar bubbles, remove it immediately, cover and chill.

Combine the pumpkin, honey and cinnamon. Beat the eggs. Add milk, vanilla and pumpkin mixture to the eggs. Stir in the brandy, mixing well.

Sprinkle the brown sugar over the BOTTOM of a buttered 10-inch baking dish. S-l-o-w-l-y pour in the custard mixture and place the baking dish in a pan of hot water. Bake (together with the pan of hot water) at 350 degrees for one hour, or until the custard is set.
Insert a knife into the custard. If it comes out clean, the custard is done. Cover and chill for 2 to 4 hours before serving.

PUMPKIN GINGERBREAD LOAVES

Servings: 4 servings

Ingredients:

2 cub All-purpose flour, divided
½ cub Packed brown sugar
2 teaspoon Baking powder
1 teaspoon Ground cinnamon
½ teaspoon Baking soda
1 cub Canned pumpkin
½ cub Molasses
2 Eggs
1/3 cub Margarine or butter
¼ cub Milk
1 tablespoon Grated fresh gingerroot OR 1tsp ground ginger`
1/3 cub Finely chopped walnuts
2 tablespoon Sugar

Preparation:

Grease the bottom and sides of four 4 ½ x 2 ½ 1 ½-inch loaf pans. Grease only halfway up the sides. That way the loaves will have nicely rounded tops and no unwanted rims around the edges. Set aside.

Stir together 1 cup of the flour, the brown sugar, baking

powder, cinnamon, and baking soda. Add the pumpkin, molasses, eggs, margarine or butter, and gingerroot or ginger. Beat with an electric mixer on low to medium speed until combined, about 30 seconds. Beat on medium to high speed for 2 minutes, scraping the sides of the bowl occasionally. Add the remaining flour; beat for 2 minutes or until mixed. Divide the batter evenly among the prepared pans.

For the topping, stir together the walnuts and sugar; sprinkle evenly over the batter in the pans. Bake in a 350 F oven for 40 to 50 minutes or until a wooden pick inserted near the center of each loaf comes out clean. Cool the loaves in the pans on wire racks for 10 minutes. Remove the loaves from the pans. Cool thoroughly on the wire racks.

To Freeze: Wrap each loaf tightly in moisture- and vaporproof wrap.
Seal, label, and freeze for up to 6 months. To thaw, let stand, loosely covered, at room temperature for 1 hour. Or, to micro-thaw, place 1 unwrapped loaf on a microwave-safe paper towel. Microcook, uncovered, at 30% power (medium-low) for 1 to 1 ½ minutes.

Makes 4 loaves, 8 servings each.

Nutrition Information per Serving: 89 Calories, 2 g Protein, 3 g Fat, 14 g Carbohydrate, 14 mg Cholesterol, 61 mg Sodium, 100 mg Potassium

[BETTER HOMES & GARDENS; November 1990]

Posted by Fred Peters.

Courtesy of Shareware PROFESSIONAL RECIPE CLIPPER 2.0

PUMPKIN ICE-CREAM PIE

Servings: 6 servings

Ingredients:

1/3 cub Butter or margarine, at roomtemperature
2 cub Cinnamon graham-crackercrumbs (15 double crackers)
FILLING:
1 quart Orange sherbert, slightlysoftened
1 can (16 ounces) solid-packpumpkin
1 pint Vanilla ice cream, slightlysoftened
1 teaspoon Vanilla extract
For Garnish:
1 cub Heavy cream, whipped stiff(2 cups)

Preparation:

Timing Tip: Can be frozen for up to 2 weeks. Decorate up to 8 hours ahead. Calorie Trimmer: Use reduced-calorie margarine, vanilla nonfat frozen dessert instead of the ice cream and 2 cups thawed frozen reduced-calorie whipped topping for garnish.

CRUST:

candied orange peel, cut in diamonds

1. Heat oven to 375 degrees F. Have a 10-inch deep-dish pie plate ready. 2. Mix butter and cracker crumbs in a medium-size bowl until evenly moistened. Press over bottom and up sides of pie plate. 3.
Bake 8 minutes or until lightly browned. Cool on wire rack.

4. FILLING: Put orange sherbert into large bowl. Fold in pumpkin just until blended. Fold in ice cream and vanilla until blended. 5. Spoon into crust, swirling top. Freeze until hard, at least 4 hours. 6. Up to 8 hours before serving: Pipe whipped cream in lattice design on pie or garnish with dollops of cream. Decorate with orange peel.
Return to Freezer. 7. About 10 minutes before serving without garnish: 198 cal, 2 g pro, 31 g car, 7 g fat, 21 mg chol with butter, 10 mg chol with margarine, 147 mg sod. Per "trimmed" serving: 170 cal, 3 g pro, 32 g car, 4 g fat, 3 mg chol, 152 mg sod

Recipe From: Woman's Day magazine 1½6/91

PUMPKIN-PECAN SPICE BREAD

Servings: 3 servings

Ingredients:

-FHMN87A Phill Bower
3 cub Bread flour
½ cub Whole wheat flour
1 ½ tablespoon Butter; room temperature
1 teaspoon Salt
1 teaspoon Pumpkin pie spice
1 large Egg
½ cub Milk
¼ cub Orange juice
½ cub Canned pumpkin
1/3 cub Sugar
½ cub Pecan pieces
2 ½ teaspoon Active dry yeast

Preparation:

Process the ingredients according to the manufacturer's instructions for the basic bread setting. Remove the bread from the bread pan to a rack to cool. Wrap in aluminum foil ior a paper bag to store. This is for a 1 ½ pound loaf. I have set the serving for "3" if you make a 1 pound loaf, set the servings for "2" and let the great MM make the conversion for you. From: Bread in Half the Time -by Linda West Eckhardt and Diana Collingwood Butts.

PUTITZA

Servings: 1 servings

Ingredients:

FOR THE DOUGH:
1 package Active dry yeast
1 1/3 cub Warm milk
3 ¾ cub Flour
½ cub Sugar
3 Eggs
6 tablespoon Butter; melted
1 Lemon; grated peel only
1 pinch Salt

FOR THE FILLING:
2 ounce Golden raisins
2 tablespoon Breadcrumbs
4 tablespoon Butter
4 ounce Walnut meats
1 ounce Blanched almonds
1 ounce Candied citron
1 ounce Candied orange peel
2 ounce Pine nuts
1 Lemon; grated peel only
1 Orange; grated peel only
2 Egg yolks
1 Egg white
Granulated sugar

Preparation:

One of Italy's very special Christmas and New Year's dishes is this rich nut-and-fruit pastry, sometimes spelled "Putitza" or "Putizza."

DISSOLVE THE YEAST in ¼ cup milk. Add ½ cup flour and knead into a soft ball. Cover this with a towel and let it rise in a warm place.
When it has doubled in bulk, add it to a bowl containing the rest of the flour, the sugar, eggs, melted butter, pinch of salt and grated lemon peel. Mix in enough milk to make a supple dough; knead well.
Cover with a towel and let rise until doubled in bulk. Put the raisins in a small bowl and cover with hot water; let soften, then drain.

Saute breadcrumbs in 3 tablespoons butter. Finely chop walnuts, almonds and candied fruits. In a large bowl, mix together the raisins, pignoli, grated lemon and orange peel, chopped nuts and fruits, sauteed breadcrumbs and 1 egg yolk. Whip the egg white into soft peaks and fold it into the mixture. Preheat oven to 375F. Butter a baking sheet. Roll dough into a sheet ⅛-inch thick. Spread filling over it, leaving 1 inch clear at the edges. Roll it into a cylinder and coil it on the baking sheet like a snail shell. Beat the remaining egg yolk in a small bowl and paint the surface of the dough with it. Sprinkle it with sugar and bake 35 to 40 minutes, or until pastry is firm and golden brown.

Makes 1 Loaf

TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK

Quebec Apple Dumplings

Servings: 1 servings

Ingredients:

1 Pie dough (double batch)
¼ cub Cheddar cheese-grated
12 Apples; medium- peeled &cored
½ cub Mincement
¼ cub Rum
Butter
¾ cub Sugar
¼ cub Sugar; Brown
¼ cub Cream
Lemon rind; ½ lemon

Preparation:

Preheat oven to 400F. Make enough pie enough to roll into 12 6"x6" squares (about a double batch.) Sprinkle each square with 1 tsp grated cheddar. Peel and core apples and place one on each square.
Fill the centre of each apple with 2 tsp (or 1 heaping tsp) of mincement, 1 tsp of rum, a dot of butter and 1 Tablespoon sugar.
Bring diagonally opposite corners of dough over the apple to form ears at the top. Cover the 'ears' with aluminium foil. Mix the brown sugar, cream and grated lemon rind. Brush the dumplings with this mixture and bake 35 to 45 minutes in 400F oven.Remove foil, brush ears with cream mixture and return to oven till 'ears' are brown.
Serve warm to plain cream or sweetened cream, flavoured with rum.

Note from Anne MacLellan: Mme Benoit does not give total amounts for cheese, sugar, mincement and rum. I used Meal Master's conversion to decimal and back to calculate the total amounts.

To quote Mme. Benoit,"In Quebec these were baked in deep brown earthenware pudding dishes and served on a hot wooden board or tray surrounded by autumn leaves or boughs cut from the Christmas tree. It was a traditional in our family to serve these dumplings after we had finished decorating the Christmas tree."

Source:_The Canadiana Cookbook_ by Mme. Jehane Benoit

Quebec Tourtiere

Servings: 4 servings

Ingredients:

Pastry for 9"pie (lard is tr
1 pound Pork; lean ground
1 Onion; medium, choppedSalt & pepper
½ teaspoon Savory
Cloves; ground
¼ cub -Water; boiling

Preparation:

Mix meat, onion, spices in a saucepan. Add boiling water. Simmer, uncovered for 20 minutes, stirring occasionally. Skim off any fat.
Preheat oven to 375F. Roll out half of the pastry and line 9" pie plate. Place filling in pie plate and cover with the remaining pastry. Prick with a fork. Bake at 375F for 30 minutes or till golden. Serve piping hot topped with homemade ketchup or chili sauce.
SERVES 4-6

traditionally this is eaten hot after midnight mass on Christmas Eve.
Source: _Harrowsmith Cookbook 1_

Quick Fudge

Servings: 6 servings

Ingredients:

1 pound Box confectioner's sugar
6 tablespoon Butter or margarine
¼ cub Milk
½ teaspoon Salt
1 teaspoon Vanilla
¼ To ½ cup cocoa, dependingon how rich you want it

Preparation:

My mom has been making fudge for years from a recipe she found on the side of a box of Domino's Powdered Sugar. The last time I found Domino's sugar, they weren't putting this recipe on the side of the box any more, so I'll go ahead and post it. Warning: it's fattening, very rich, but you can make it in less than a half hour and without all the beating and stirring that fudge normally takes.

QUICK FUDGE

Melt butter in bottom of large saucepan. Stir in confectioner's sugar, followed by all other ingredients. Keep stirring until mixture comes to a full boil. Pour mixture into an 8-inch square buttered pan. Let cool, cut into small squares.

Quick Fudge (Mom's)

Servings: 6 servings

Ingredients:

1 pound Box confectioner's sugar
6 tablespoon Butter or margarine
¼ cub Milk
½ teaspoon Salt
1 teaspoon Vanilla
¼ To ½ cup cocoa, dependingon how rich you want it

Preparation:

From: Donna Ransdell, originally from:

My mom has been making fudge for years from a recipe she found on the side of a box of Domino's Powdered Sugar. The last time I found Domino's sugar, they weren't putting this recipe on the side of the box any more, so I'll go ahead and post it. Warning: it's fattening, very rich, but you can make it in less than a half hour and without all the beating and stirring that fudge normally takes.

QUICK FUDGE

Melt butter in bottom of large saucepan. Stir in confectioner's sugar, followed by all other ingredients. Keep stirring until mixture comes to a full boil. Pour mixture into an 8-inch square buttered pan. Let cool, cut into small squares.

Quickie Fudge

Servings: 6 servings

Ingredients:

1 pound Confectioners' sugar
½ cub Cocoa
¼ cub Milk
½ cub Butter/margarine
1 teaspoon Vanilla
½ cub Nuts, chopped

Preparation:

Blend together confectioners' sugar and cocoa in a 8x8x2 inch dish.
Pour in milk. Place butter on top. Heat in microwave on full power for 2 minutes, or until butter is melted. Stir well to mix ingredients.

Add vanilla and nuts. Stir until blended. Place in freezer for 20 minutes, or in refrigerator for 1 hour. Chill. Cut into 1-inch squares. Store in airtight container.

Raisin Peanut Fudge

Servings: 6 servings

Ingredients:

2 cub Icing sugar
1 cub Butter or margarine
½ cub Peanut butter.
1 cub Chopped salted peanuts
1 cub Raisins

Preparation:

Melt butter in a saucepan and heat until bubbly. Add the peanut butter and continue heating until peanut butter becomes smooth and more liquidy. Pour into the icing sugar and then add the nuts and raisins. Mix together until thoroughly combined. Spoon into a greased 8 inch square pan and chill until set. Store in refrigerator.

Origin: Cariboo Observer, November 20, 1985, (local newspaper) Shared by: Sharon Stevens Aug/91

Raspberry Almond Christmas Bars

Servings: 2 servings

Ingredients:

1 Envelope pie crust mix (theysay robin hood)
¼ cub Raspberry jam
½ cub Butter, softened
2/3 cub Sugar
2 Eggs
2/3 cub Flour
¼ teaspoon Salt
Red and green food coloring
FROSTING:
2 tablespoon Butter, softened
1 ½ To 2 cups sifted icing sugar
2 tablespoon Cream or milk
1 teaspoon Almond extract

Preparation:

BATTER:

Prepare pastry mix according to package directions for one crust unbaked pie shell. Line an 8" square cake pan with pastry. Spread with raspberry jam. Cream butter and sugar together thoroughly. Add eggs, beating until light and fluffy. Add flour and salt; blend well. Divide batter in half. Color half pink and half green. Put small spoonfuls of each mixture alternately on jam layer. Tap pan gently on counter to even out the batter. Bake in a 350 F oven for 35-40 minutes or until toothpick inserted in centre comes out clean.
Cool completely. Beat frosting ingredients together until smooth and creamy, adding enough icing sugar to make a spreading consistency.
Spread over cooled squares. Makes about 2 dozen bars.

Origin: Recipes Only, Oct/87 Shared by: Sharon Stevens Oct/91

Raspberry Gems

Servings: 72 servings

Ingredients:

1 ½ cub All purpose flour
1 cub Margarine or butter,softened
½ cub Dairy sour cream
1/3 cub Raspberry spreadable fruit
3 tablespoon Sugar
2/3 cub Semisweet chocolate pieces
1 tablespoon Shortening
¼ cub Finely chopped almonds

Preparation:

Stir together flour, margarine or butter, and sour cream in a large mixing bowl, till thoroughly combined. Divide dough in half. Cover; chill for 3 hours.

Roll each half of dough on a lightly floured surface to ⅛ inch thickness. Using a 1-¾ to 2 inch round cookie cutter cut dough.
Spread about ¼ tsp. raspberry fruit on top of half of the cookies.
Top with remaining cookies.

Stir together sugar and 1 Tbsp. water. Brush over cookies. Place cookies on a lightly greased baking sheet. Bake in a 350 oven for 15 to 20 minutes or till done. Remove cookies and cool on a wire rack.

Meanwhile, in a small heavy saucepan melt chocolate pieces and shortening over low heat till melted, stirring constantly. Dip one side of each of the cookies into melted chocolate. Place on waxed paper; sprinkle with almonds. Cool until set. Makes about 72.

From: Better Homes and Gardens Christmas Cookies 1992 Shared By: Pat Stockett

Rice Krispie Squares

Servings: 1 servings

Ingredients:

4 tablespoon Butter
4 cub Marshmallows or 10 oz
5 cub Rice krispie cereal

Preparation:

Melt butter in saucepan over low heat. Add marshmallows and stir till melted. Cook 3 minutes, stirring constantly . Remove from heat, add Rice Krispies and stir till all are coated. Using buttered spatula, press evenly into buttered 13x9x2" pan. Cool. Cut into 2" squares.

VARIATIONS: add 1 cup raisins add 1 cup peanuts add ¼ cup peanut butter to marshmallows melt 2 squares chocolate with marshmallows for Christmas: add green food colouring (if desired), shape into "trees" or press into buttered ring or small Bundt mold. Decorate with red cinnamon candies (for tree) or spearmint leaves and jelly berries for ring mold (resembles a wreath) posted by Anne MacLellan

RICH BROWN GRAVY

Servings: 8 servings

Ingredients:

¼ cub Olive oil
1 Carrot diced
1 Onion,small,diced
1 Celery heart,diced
2 Celery stalks,diced
½ Bay leaf,small
¼ teaspoon Thyme,dried
¼ cub Pastry flour,whole-wheat
5 Peppercorns,black or white
¼ cub Parsley,fresh,coarse chopped
4 cub Water
4 cub Stock,vegetable,homemade
Rock salt,ground
Pepper,freshly ground

Preparation:

Heat the oil in a heavy saucepan. Mix the diced carrot, diced onion, diced celery heart or diced celery and saute until it begins to brown. Add the flour and stir until brown. Add the peppercorns and the parsley. Stir well and add the water and stock. Simmer for 2 hours, stirring occasionally. Sauce should be the consistency of whipping cream. Strain.

Rich Orange-Chocolate Truffles

Servings: 2 servings

Ingredients:

1/3 cub Heavy cream
¼ cub Butter or margarine
6 ounce Pkg semisweet chocolatechips
2 tablespoon Grated orange peel
1 teaspoon Orange extract
COATINGS
Ground natural pistachionuts
Unsweetened cocoa powder
Confectioners' sugar
Chocolate jimmies

Preparation:

Stir the cream and chocolate chips in a small heavy saucepan over medium heat until bubbling and chocolate is almost melted. Remove from heat. Stir until the chocolate is completely melted and the mixture is smooth. Stir in the grated orange peel and orange extract.
Pour the mixture into a shallow baking pan and refrigerate until firm enough to shape, about 40 minutes. Meanwhile, spread 2 to 3 tablespoons of each coating ingredient in individual shallow dishes.
Divide the cold chocolate mixture into 24 equal portions. Roll each portion into a ball. Roll the balls in the coatings, 6 per coating, to cover completely. Place the balls as they are coated in 1-inch paper or foil bonbon cups. Store in an airtight container in the refrigerator for up to 2 weeks.

Makes 2 dozen truffles.

[REDBOOK; Nov 1990]

Posted by Fred Peters.

ROAST GOOSE WITH STUFFING

Servings: 8 servings
1 pound Canadian wil
1 Tart apple; peeled and diced
10 Dried figs; cut in ¼'s
2 ½ cub Crumbled corn bread
Salt to taste
Ground pepper to taste
3 tablespoon Chopped parsley
2 teaspoon Chopped fresh savory
Gravy:
1 ½ cub Reserved goose broth
1-2 tablespoon flour Remove the neck and gizzard and place in a saucepan
with about 1 qt. of water and let simmer lightly for several hours
while partially covered. Reduce to about 2 cups and season with
salt. Mix remaining ingredients, except for gravy, together and
adjust seasoning by tasting. Stuff, lace, and truss the bird and
roast in a 325' oven, breast down, for 1 ½ hours.Draw off fat as it
accumulates. Turn and roast another 1 ½ hours (or longer for a
larger bird) until juices run clear when pricked where the thigh
attaches >> to the body. Remove when done and let rest on a heated
serving platter while you prepare the gravy. Pour off all but 2 Tbls.
of the fat and sprinkle with the flour. Set the roasting pan over low
heat and stir for one minute while scraping up all the brown bits.
Add the broth and stir until smooth.
Season to taste with salt and pepper and serve in a boat with goose.

ROAST TURKEY WITH CORN BREAD STUFFING

Servings: 12 servings

Ingredients:

¼ pound Butter
1 Turkey,fresh (12-16#)
½ pound Salt pork,thinly sliced

CORN BREAD STUFFING:
2 package Corn bread mix (10 oz)
½ cub Celery,chopped
1 Onion,medium,minced
½ cub Butter
2 Egg yolks
Salt
Pepper

TURKEY STOCK:
Turkey giblets+neck & wings
3 cub Water
½ Onion,small,sliced
½ Garlic clove
½ Bay leaf
⅛ teaspoon Basil,crumbled
⅛ teaspoon Rosemary,crumbled
⅛ teaspoon Thyme,crumbled
⅛ teaspoon Salt

TURKEY GIBLET GRAVY:
¼ cub Pan drippings
¼ cub Flour
1 cub Water
2 cub Turkey stock
Turkey giblets,cooked,choped
Salt
Pepper

Preparation:

1. Preheat oven to 425'F.¶
2. Cut butter into very thin slices; place in freezer to harden while you prepare bird.¶
3. Wash turkey inside and out. Remove and reserve neck, giblets and wing tips. Pat dry with paper toweling. Starting at the breast, separate the skin from the meat by working your fingers between them.
Slice your hand under skin as far as you can go and gently free the skin on both sides of the breast. Loosen it around the upper part of the legs, stopping about halfway down the legs. Insert slices of the cold butter, first under the leg skin, then under the breast skin.
Reshape the loosened skin on the bird by patting it gently back in place. It will sag a bit but don't let that upset you; it will cook back in place. Wrap bird loosely in waxed paper and refrigerate while preparing stuffing.¶
4. Fill cavity of turkey loosely with stuffing. (Place any remaining stuffing in a shallow baking dish and place in oven about 30 minutes before bird is roasted. Bake until firm and lightly browned.) Fasten neck skin of turkey to body with skewer. Push legs under band of skin at tail or tie to tail. Place slices of salt pork over breast and fasten with wooden picks. Place turkey on its side on rack in shallow open roasting pan.¶
5. Cook for 15 minutes, then turn bird on other side and roast for 15 minutes longer.¶
6. Lower temperature to 325'F. and continue to roast turkey, turning the bird from side to side and basting often with the drippings from pan, for about 3-½ to 4 hours, or until juices run yellow - no longer pink - when thigh is pierced with a fork. Roast turkey breast side up for the last 15 minutes of cooking time. (Remove and discard salt pork when crisp and most of fat has been rendered. If fat in pan bgins to burn, add a few tablespoons of water.) Transfer turkey to serving platter and let rest 30 minutes before carving. Reserve all drippings in pan for gravy.¶

*** CORN BREAD STUFFING ***¶
1. Prepare corn bread, following label directions, or use your own favorite recipe. Cool. Crumble enough to make 7 cups and transfer to a large mixing bowl.¶
2. Saute celery and onion in butter in a large skillet until soft.
Spoon vegetables and butter over corn bread crumbs.¶ 3. Beat egg yolks in a medium-sized bowl; stir in stock and pour mixture over corn bread. Stir lightly to blend. Season with salt and pepper to taste.¶
Makes approximately 3 quarts, or 12 cups.¶

*** TURKEY STOCK ***¶
1. Combine giblets, neck, and wing tips with water in a large saucepan; add remaining ingredients. Bring to boil, then lower heat and simmer for about 15 minutes, or until liver is tender. Remove liver and continue to simmer mixture for about 1 hour, or until remaining giblets are tender. Strain mixture; remove and chop giblets and liver for gravy. Reserve stock.¶

*** TURKEY GIBLET GRAVY ***¶
1. Pour off all turkey fat from roasting pan into a glass measuring cup. Measure and return ¼ cup to pan. Sprinkle flour into fat; cook and stir 2 or 3 minutes over low heat. Add water and 2 cups of the reserved turkey stock. Cook, stirring and scraping up browned bits in pan with wooden spoon, until gravy thickens and bubbles 2 minutes.
Strain gravy into saucepan; add chopped giblets and reserved liver.
Taste; season with salt and pepper if needed.

Rum Pecans

Servings: 6 servings

Ingredients:

2 cub Pecan halves
¼ cub Sugar
2 tablespoon Dark rum
2 teaspoon Instant coffee
¼ teaspoon Cinnamon
1 dash Salt

Preparation:

Combine all ingredients in a small saucepan and cook over medium heat, stirring constantly, about 15 minutes, until sugar is melted and nuts are well coated. Pour out onto oiled wax paper and separate halves of pecans as they cool.

Source: Mom's old magazine clippings- 1940's to 1970's Green Bay Press Gazette (newspaper), December 13, 1978

From Sallie Austin

Rum Truffles

Servings: 30 servings

Ingredients:

12 ounce Semisweet chocolate chips
½ cub Whipping cream
1 ½ teaspoon Rum extract
1 teaspoon Vanilla
½ cub Powdered sugar
¼ cub Unsweetened cocoa powder

Preparation:

Melt chips with whipping cream in heavy, medium saucepan over low heat, stirring occasionally. Whisk in rum extract and vanilla until blended. Pour into pie pan. Refrigerate until mixture is fudgy, but soft, about 75 minutes. Shape about 1 T into 1 ¼ inch ball. To shape, roll mixture in your palms. Place balls on waxed paper. Sift powdered sugar and cocoa into a shallow bowl. Roll balls in sugar-cocoa mixture; place in petit four or candy cases.

Scented Cinnamon Ornaments

Servings: 1 servings

Ingredients:

4 ounce Cinnamon
1 tablespoon Cloves
1 tablespoon Nutmeg
¾ cub Applesauce
2 tablespoon White glue
Ribbon

Preparation:

In medium bowl, combine cinnamon, cloves, and nutmeg. Add applesauce and glue; stir to combine. Work mixture with hands 2 to 3 minutes or until dough is smooth and ingredients are thoroughly mixed. Divide into 4 portions. On floured surface, roll each portion to ¼ inch thickness. Cut dough with floured cookie cutters of desired shapes. Using straw or toothpick, make a small hole in the top of the ornament. Place cutouts on wire racks and allow to dry at room temperature for several days or dry them in a dehydrator. Thread ribbon through hole in ornament. DO NOT EAT. Makes about 32 (2 inch) ornaments. **p.s - you can decorate these ornaments with royal icing for an even neater effect.

Scotch Black Bun

Servings: 20 servings

Ingredients:

¾ pound Unsalted Butter; Chilled, *
3 ¾ cub Unbleached Flour; PLUS
3 1/3 cub Unbleached Flour
½ teaspoon Salt
8 tablespoon Ice Water; May Use Up To 10
½ cub Sugar
½ teaspoon Baking Powder
1 teaspoon Cinnamon
½ teaspoon Mace
⅛ teaspoon Allspice
¼ teaspoon Black Pepper; Freshly Ground
3 cub Seedless Raisins
3 cub White Or Golden Raisins
½ cub Almonds; Ground
1 ½ cub Almonds; Coarsely Chopped
3 Eggs; Lg
½ cub Buttermilk or Milk
1 cub Brandy
1 Egg;Lg, Beaten

Preparation:

* The butter, 3 sticks, should be cut into small pieces.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++

In a medium-sized mixing bowl, combine the butter, 3 ¾ c flour, and ¼ ts of salt. With your fingers, work the ingredients together until you form small granules that are fairly uniform in size.
Sprinkle 8 tb of the ice water over the granules and continue mixing until you can gather the ingredients into a ball. If the dough crumbles, add additional ice water, 1 tb at a time, until a soft ball can be formed. With the flat of your hand, press the dough into a thick cake, wrap it in plastic wrap, and refrigerate for at least 1 hour. Prepare the filling by sifting the 3 ½ cups of flour, the sugar, baking powder, spices, and remaining ¼ ts of salt into a large bowl. Add the freshly ground black pepper, seedless and white or golden raisins, ground and coarsely chopped almonds. Mix thoroughly until all the fruits and nuts are coated well with the dry ingredients. Add the 3 eggs, milk, and brandy mixing well. Preheat the oven to 375 degrees F. and, on a lightly floured surface, roll two-thirds of the chilled pastry to a thickness of ¼-inch. Gently place a 9 X 3 ½-inch springform pan on the pastry. With a small sharp knife,cut along the outside of the pan to make a disk. Line the bottom of the pan with the disk of pastry. Use the remaining pieces of rolled-out pasty to line the sides of the pan, slightly overlapping the pastry on the bottom and letting the pastry extend about ½-inch above the top of the form. Spoon the filling into the pan, packing it down firmly and press the excess pastry over the filling. Brush the pastry with a little of the beaten egg. In the same fashion, roll out the remaining pastry into a circle larger than the form. Roll the pastry around the rolling pin to lift it and unroll it on the top of the form. Press the top pastry against the filling and the pastry below to make a tight seal and trim off the excess. Brush the entire top with the beaten egg. Cut a 1-inch round vent in the middle of the bun, and if you like, use the pastry scraps to make leaves. Roll the scraps together and cut out tear drop shapes to resemble leaves. Score the top, with a small sharp knife, to resemble the ribs of the leaves. Brush the undersides of the leaves with the remaining beaten egg to make them adhere to the top of the bun. Then brush the top again with the beaten egg. Bake on a rack in the middle of the oven for 2 to 2 ½ hours, or until the pastry is a rich golden brown. If the decorations color much faster than the top sheath of pasty, cover them with aluminum foil to reflect the oven heat and retard the browning.

See's Fudge Candy (The "Original" Recipe!)

Servings: 25 servings

Ingredients:

4 ½ cub Sugar
3 package Chocolate chips (12 oz ea)
½ pound Margarine
1 teaspoon Vanilla
1 can Evaporated milk
7 ounce Marshmallow cream
2 cub Nuts

Preparation:

Mix 4 ½ cups sugar with one (1) can evaporated milk. Boil 7 to 8 minutes, stirring often. (rolling boil)

Mix together in a large bowl; 3 packages chocolate chips, 7 oz. jar marshmallow cream, ½ lb. melted margarine.

Cream margarine and marshmallow together and add chocolate chips.

Pour hot mixture over chocolate mixture.

After chocolate has melted, add 2 cups of nuts and 1 tsp. of vanilla, blend well, pour into buttered pans and chill in refrigerator. Cut into squares before firm.

This recipe makes about 5 lbs of fudge. No one has attempted a calorie count, but it's estimated that each piece contains about 47 gazillion calories. Dieters, beware!

HISTORICAL NOTE: Given to Amy DeVore by Emma Julian c. 1930, this is "supposedly" the original recipe for See's Fudge, produced by the See's Candy Company, Los Angeles. Emma allegedly worked for See's and later owned her own candy store.

Sesame Chicken Wings

Servings: 8 servings

Ingredients:

36 Chicken drumettes (bottom
Part of chicken wing)
2 cl Garlic
1 Inch fresh ginger, peeled
1 Onion, quartered
1 teaspoon Red pepper flakes
2 teaspoon Salt
2 teaspoon Ground coriander
3 tablespoon Soy sauce
3 tablespoon Fresh lemon juice
2 tablespoon Sesame oil
2 tablespoon Sugar
½ cub Sesame seeds (approx)

Preparation:

Wash the chicken pieces and pat dry. Place in a bowl. Combine the remaining ingredients except the sesame seeds in a blender and puree. Pour the mixture over the chicken and stir to coat all the pieces well. Refrigerate for at least 2 hours.

Remove the chicken from the marinade and sprinkle with the sesame seeds. Place under the broiler for 5 to 6 minutes on each side.
Serve hot.

Makes 6 to 8 servings as hors d'oeuvres.

From "The Joys of Christmas"; Helen Feingold and Mary Lee Gristani.

[The Baltimore Sun; Dec 8, 1991] Posted by Fred Peters.

SHRIMP WONTON SOUP

Servings: 4 servings

Ingredients:

¾ pound Raw shrimp, shelled,deveined, rinsed anddrained
½ cub Water chestnuts, plungedinto boiling water and
Refreshed in cold water,drained and chopped
2 teaspoon Soy sauce
1 tablespoon Rice wine or sake
1 ½ teaspoon Sesame oil
½ teaspoon Salt
¼ teaspoon Freshly ground pepper
1 ½ tablespoon Minced fresh ginger
1 ½ tablespoon Minced scallions
1 Egg white, lightly beaten
1 ½ tablespoon Cornstarch
TO ASSEMBLE:
48 Wonton skins
Cornstarch for dusting
TO FINISH:
4 cub Homemade chicken broth
1 teaspoon Salt
½ teaspoon Sesame oil
10 ounce Fresh spinach, stemsremoved, rinsed and drained

Preparation:

FILLING:

Place the shrimp in a linen dish towel or on paper towels and squeeze out as much moisture as possible. Chop the shrimp to a paste in a food processor fited with a steel blade or by hand. Place the water chestnuts in a towel and squeeze out as much moisture as possible.
Place the shrimp paste, water chestnuts, soy sauce, rice wine, sesame oil, salt, pepper, ginger, scallions and egg white in a mixing bowl.
Using your hand or a spoon, stir vigorously in one direction to combine the ingredients evenly. Add the cornstarch and stir to blend.
The mixture should be stiff.

Use a fork, teaspoon or two chopsticks to place a scant teaspoonful of the filling in the center of each wonton skin. Gather the edges of the skin together around the filling and squeeze to form a "waist" as you gradually remove the fork, teaspoon or chopsticks. Squeeze the "waist" and the ends shut to enclose the filling. The finished dumpling should look like a drawstring purse. Place the finished dumplings on a tray that has been lightly dusted with cornstarch.

Heat 3 quarts of water to boiling in a large pot. Add the wontons and cover. Once the water is boiling again, cook for about 4 minutes or until they rise to the surface. Remove with a long-handled strainer and drain. Discard the water. Heat the chicken stock, salt and sesame to boiling. Add the spinach and cooked wontons and portion into serving bowls. Serve.

Makes 4 servings.

Per Serving: 82 Calories, 9 g Protein, 6 g Carbohydrates, 2 g Fat, .4 g Saturated Fat, 44 mg Cholesterol, 494 mg Sodium.

[Nina Simonds, The Washington Post; Jan 29 1992]

Posted by Fred Peters.

Courtesy of Shareware PROFESSIONAL RECIPE CLIPPER 2.0

Smith College Fudge

Servings: 1 servings

Ingredients:

1 cub Granulated sugar, 1 cupbrown sugar--firmly packed,¼ cup molasses,
½ cub Light cream, 2 squares (2oz) unsweetened chocolate,
¼ cub Butter
1 ½ teaspoon Vanilla

Preparation:

Combine the 2 sugars, molasses, cream and coarsely chopped chocolate in a saucepan. Cook over a moderate heat, stirring until sugar and chocolate have melted. Continue cooking, WITHOUT STIRRING, until mixture reaches 238 degrees or until a few drops tested in cold water form a soft ball. Remove from heat, stir in butter and vanilla, cool slightly, then beat until fudge begins to harden. Pour onto a buttered platter and cut into squares before the fudge is completely hard. Makes about 1 ¼ lbs.

SMOKED SALMON WITH BROWN SODA BREAD

Servings: 6 servings

Ingredients:

6 Servings
3 cub Torn greens (such as redleaf lettuce, frisee andarugula)
1 pound Thinly sliced smoked salmon(such as Irish, Scottish orNorwegian)
2 tablespoon Drained capers
1 small White onion, thinly sliced
24 Red cherry tomatoes or peartomatoes
24 Yellow pear tomatoes orcherry tomatoes
2 tablespoon Olive oil (preferablyextra-virgin)

Preparation:

A plate of smoked salmon with brown soda bread is a calling card in Ireland. In fact, the last thing my mother gave me as I was ending my latest visit home was a whole smoked salmon to bring back to the States. The greens and olive oil give a modern spin to my version of this classic starter. (Gerri Gilliland, author of article)

Lemon wedges Unsalted butter

Divide greens among plates. Top with salmon. Sprinkle with capers.
Garnish with onions and tomatoes. Drizzle with oil. Serve with lemon, bread and

butter.

Bon Appetit, March 1992

Courtesy of Shareware RECIPE CLIPPER 1.1

Sour Cream Coffee Cake W/ Chocolate & Walnuts

Servings: 12 servings

Ingredients:

-Dottie Cross TMPJ72B
1 cub (2 sticks) unsalted butter;softened
¾ cub Sugar
2 cub Sifted all-purpose flour
¼ teaspoon Salt
1 teaspoon Baking soda
2 teaspoon Baking powder
3 Large eggs
1 cub Sour cream
2 teaspoon Vanilla extract
1 cub Coarsely chopped walnuts
4 ounce Bittersweet chocolate;coarsely chopped

Preparation:

Preheat oven to 350 degrees. Butter and flour a 10-to 12-cup fluted tube pan. In a large bowl, using a hand-held electric mixer set at high speed, beat the butter until creamy, about 1 minute. Add the sugar and continue beating at high speed until light and creamy, about 2 minutes. Sift together the flour, salt, baking soda, and baking powder. At low speed, beat in ½ cup of the flour mixture, then beat in 1 of the eggs. Beat in another ½ cup of the flour mixture, then 1 of the remaining eggs. Repeat with another ½ cup of the flour mixture, and the last egg. Beat in the remaining flour along with the sour cream and vanilla. Using a spatula, fold in the walnuts and chocolate. Transfer the batter to the prepared pan and smooth the surface. Bake for 45 to 55 minutes in the preheated oven until the cake begins to shrink from the sides of the pan and a toothpick inserted in the center comes out clean. The surface will crack. Remove the cake from the oven and let cool for about 10 minutes in the pan, then turn it out onto a wire cake rack. Cool completely before serving. Serves 12. Source: An Edible Christmas" cookbook by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C

SPECULAAS

Servings: 24 servings

Ingredients:

4 cub Flour
1 cub Butter
1 ½ cub Brown sugar
1 teaspoon Salt
4 teaspoon Baking powder
1 teaspoon Cinnamon
1 pinch Cloves
1 pinch Nutmeg
1 pinch Ginger
1 pinch Black pepper
Milk
Blanched almonds (opt.); OR
Candied fruit peel (opt.)

Preparation:

Speculaas are a traditional Dutch biscuit or cookie baked on St.
Nicholas' Eve (Dec. 5).

PREHEAT OVEN TO 325F. Mix all ingredients but the almonds and candied fruit peel together. Add milk until it makes a stiff paste that can be rolled out. Roll into sheets and then press blanched almonds and chopped candied peel on top, if you desire. Cut into rectangles roughly 2-by-4-inches and transfer to a greased cooking sheet. Bake until light brown.

MARION CUNNINGHAM

PRODIGY GUEST CHEFS COOKBOOK

Spicy Christmas Ornaments

Servings: 6 servings

Ingredients:

1 cub Applesauce
4 ounce Ground cinnamon
1 ounce Ground cloves
1 ounce Ground nutmeg
1 ounce Ground ginger

Preparation:

(1 oz = ⅛ c = 2 Tbs; 4 oz = 8 Tbs = ½ c.)

Combine everything and blend with your hands until dough is smooth.
Add more applesauce if necessary. Divide dough into quarters.

Sprinkle counter with cinnamon and roll out portion of dough to ¼" thick. Cut with cookie cutters and transfer to cookie sheet. Pierce with skewer to form hole for hanging.

Turn ornaments every 12 hours and examine until they are dry. This takes 3 to 5 days.

When the ornaments lose their scent, dab on oil of cinnamon.

Note: Roll out dough on aluminum foil and move the foil onto the cookie sheet. It will help the ornaments keep their shape.

Note: You can alter the amounts as long as you use about 7 oz ground spices to 1 c applesauce.

SPICY CRANBERRY RELISH

Servings: 32 servings

Ingredients:

3 cub Cranberries,washed
1 cub Honey
1 cub Water
1 Naval orange,medium
1 teaspoon Ginger,fresh or ground
½ teaspoon Cinnamon,ground
½ teaspoon Cardamom,ground

Preparation:

1. Bring cranberries, honet and ½ cup of water to a boil in a saucepan. Cover and simmer for 10 minutes, then uncover and simmer 10 minutes longer, stirring occasionally.¶
2. Quarter unpeeled orange and chop it finely in food processor. Add to simmering cranberry mixture with remaining ½ cup of water and spices. Stir well and simmer an additioal 20 minutes, stirring occasionally. Chill before serving.

SPICY ORANGE NUTS

Servings: 6 servings

Ingredients:

1 ½ cub Unsifted powdered sugar
2 tablespoon Cornstarch
1 teaspoon Cinnamon
¾ teaspoon Cloves
¼ teaspoon Allspice
⅛ teaspoon Salt
2 tablespoon Freshly grated orange peel.
2 Egg whites, slightly beaten
3 tablespoon Freshley squeezed orangejuice
2 cub Walnut or pecan halves

Preparation:

From: Arizona Cookbook

Sift together sugar, cornstarch, spices and salt. Stir in grated peel.
Blend egg whites with orange juice; stir in nuts, coating each half completely. Drain thoroughly. Then roll in sugar mixture to coat well.
Spread on cookie sheet. Do not allow nuts to touch. Bake at 250 for 20 to 25 minutes (or until dry). Cool before storing in container.

This sounds like a recipe that would make a good Christmas gift!

Springerle (Molded Christmas Cookies)

Servings: 12 servings

Ingredients:

4 Eggs; large
1 teaspoon Anise extract
2 cub Sugar
4 ½ cub Cake flour; sifted

Preparation:

* NOTE:
~--------------------------------------------------------------------- ~--- ~--- Beat eggs until very light and fluffy. Gradually add sugar; beat for 15 minutes. DO NOT underbeat. Fold in anise extract and flour. Roll dough ⅜-inch thick. Thoroughly flour springerle mold or rolling pin. Press molds firmly to dough. Cut cookies apart and place on greased and floured cookie sheet. Let dry overnight at room temperture, covered with paper towels, or uncovered. Preheat oven to 375 degrees F. Place cookies in oven and immediately reduce temperature to 300 degrees F. Bake for 15 minutes. Cookies should not brown. Store cookies 2 to 3 weeks to mellow flavor. These cookies are very hard and may be used for dunking in coffee, tee or cocoa. For Christmas, paint designs with egg yolk colored with food coloring.
Makes 6 dozen.

Stained Glass Candies

Servings: 1 servings

Ingredients:

4 ounce Chocolate; semisweet (4 squ
1 cub Sugar; icing
1 Egg; beaten
3 cub Marshmallows; coloured mini
½ cub Walnuts
2 teaspoon Butter

Preparation:

Melt chocolate, add sugar and egg, pour over nuts and marshmallows. Form into rolls, wrap in wax paper and refrigerate.
When cool, slice into round candies.
one of mom's Christmas recipes, originally from a neighbour

Stained Glass Candy

Servings: 6 servings

Ingredients:

3 ¾ cub White sugar
1 ½ cub Lily white syrup (or Karo,must be colorless)
1 cub Water
Food coloring
Oil based flavorings such as Wiltons
Tin foil
Icing sugar, approximately 10 cups, can be reused over and over
Sharp pair of scisors
Candy thermometer
Lots of volunteers to help

Preparation:

Mix the white sugar, white syrup, and water in a medium sized pot.
Add the food coloring you want (green for spearmint, orange for orange) Bring to a boil, and boil until candy thermometer reaches 300 F degrees. (Can take up to 20 minutes) Stir to mix all the ingredients, but once it starts to boil, do not touch. Pot must be big enough to allow for double, as it rises as it boils

While the candy mixture is boiling, shape a large piece of tin foil by folding up the sides and ends. (I use the large foil about 3 feet long) to create a large cookie sheet type shape. Put the icing sugar on the foil to completely cover it, and bank up the sides with icing sugar.

When the candy mixture has reached 300F, remove from heat. Let sit about 10 seconds and stir to cool slightly (heavy emphasis on SLIGHTLY) Then add about 1 to 1-½ tsp of the oil based flavorings depending on how strong you want the flavor. Stir until mixed (may boil a bit and DON'T stand over top of pot as flavor with escape in the air and up your nose!! 8-} ) Once flavoring is combined, pour mixture onto the icing sugar and use rubber spatula to scrape all mixture out of pot. Put pot, spatula and candy thermometer into sinkful of hot soapy water. If you allow it to harden you won't be saying nice things about me at all!! 8-} As candy is cooling, keep checking by trying to pull up the edges. Once it gets to the consistency that you can lift it a little, start cutting it FAST! I cut off a chunk and then cut it up into bite-sized pieces. The outside will cool first so you have to watch it. If it hardens to quickly you will end up with a good size lollipop that you won't be able to cut. It will shatter like glass. Continue working your way around until all is cut. Then I take all the candy and put it in a strainer that is sitting over a bowl. Shake some of the excess icing sugar off candy and allow to cool thoroughly. Pack in airtight containers. I find Zip-Loc Freezer bags pretty good. This recipe makes about 2 lbs candy. Once I have done all the flavors that I want, then I set up all the bags and put about 10 of each flavor into a smaller zip-loc and seal. They make great Christmas gifts for family and all the various people you give to....mailman, garbage man, paperboy, school teachers, your kids friends..etc. I figure if the kids have to help me cut, they get some to give to their friends.. Besides.. makes a good bribe to get them to help!!

Origin: ME! Sharon Stevens Shared by: ME! Sharon Stevens

THE HOMESTEAD, NASHVILLE TN HST V32 B (615)385-9421

Strawberry-Orange Spread

Servings: 4 servings

Ingredients:

20 ounce Frozen Strawberries; Thawed
1 ¾ ounce Fruit Pectin; Powdered, 1 Pk
1 tablespoon Orange Peel; Grated
½ cub Orange Juice
3 ½ cub Sugar

Preparation:

Mix the strawberries, pectin, orange peel and orange juice in a 3-quart saucepan until the pectin is dissolved. Heat over high heat, stirring constantly, to a rolling boil, about 2 minutes. Add the sugar and bring back to a rolling boil, stirring constantly, then remove from the heat. Skim off the foam and immediately pour into hot sterilized jars or glasses or freezer containers. Cover tightly and cool to room temperature. Refrigerate or freeze no longer than 3 months.

Makes 4 half pints of spread.

STRUFFOLI (Honey Balls)

Servings: 1 servings

Ingredients:

3 Large eggs
1 tablespoon Butter; softened
1 teaspoon Sugar; plus
½ cub Sugar
2 cub All-purpose flour
½ teaspoon Baking powder
1 cub Honey
Vegetable oil; for deep-fryi
Colored sprinkles

Preparation:

Whisk together: eggs, butter, 1 tsp sugar until foamy. Add baking powder; add flour. Work the mixture into a soft dough with your hands. Divide dough into 4 pieces. On a floured surface, roll each piece into a rope about the width of your index finger and 12 inches long. Cut the ropes into 1" pieces. Toss the pieces with enough flour to dust them lightly and shake off excess flour. Heat oil to 375F in a deep fryer. Fry the struffoli a few handfuls at a time until they puff up and are golden brown. Using a slotted spoon, transfer to a paper towel to drain. Combine the honey and the ½ cups sugar in a large saucepan over low heat; stirring until the sugar has dissolved; keep warm over low heat. Add the fried balls, a few at a time, and turn them with a wooden spoon to coat on all sides. Transfer the balls to a large platter and mound them into a pyramid, shaping with wet hands. Sprinkle with the colored sprinkles and let stand for 1 to 2 hours. Then just break off some pieces with your hands to eat.

Succotash (Dave's)

Servings: 16 servings

Ingredients:

3 pound Corn (frozen whole kernel)
3 cub Vegetable white sauce (see r
3 pound Baby lima beans, frozen
1 Season salt and pepper to ta

Preparation:

Heat the vegetables through and mix thoroughly. Add the prepared vegetable white sauce (see recipe for VWS) and mix. Bring to boil, then remove from heat, cover and keep warm until ready to serve. This is an old home recipe, made in large quantities, at Thanksgiving and Christmas. The kids have always loved it and have invariably asked for the recipe after they have moved away.

Super Chocolate Fudge

Servings: 34 servings

Ingredients:

1 package Semi sweet chocolate chips(350gr)
1 can Sweetened condensed milk
1 ¼ cub Icing sugar
1 pinch Salt
1 teaspoon Vanilla
½ cub Chopped nuts

Preparation:

In heavy saucepan, over low heat, melt chocolate chips with condensed milk; stir in remaining ingredients. Spread evenly in waxed paper lined 8 inch square pan. Chill 2-3 hours or until firm. Turn fudge onto cutting board, peel of paper, cut into squares. Store loosely coved at room temperature. Makes about ¾ of a pound. May be wrapped and frozen for up to six weeks. Thaw at room temperature before serving.

Origin: Canadian Living magazine, Eagle Brand milk ad, Dec/88.
Shared by: Sharon Stevens.

Swedish Ginger Cookies (Pepparkakor)

Servings: 10 servings

Ingredients:

½ cub Molasses
½ cub Sugar
½ cub Butter
1 Egg, well beaten
2 ½ cub Sifted all-purpose flour
¼ teaspoon Salt
¼ teaspoon Baking soda
½ teaspoon Ginger
½ teaspoon Cinnamon

Preparation:

Heat molasses in small saucepan to boiling point. The boil 1 minute.
Add sugar and butter and stir until butter is melted. Cool. Beat in egg. Sift together flour, salt, soda and spices. Add to first mixture and mix thoroughly. Cover bowl tightly and chill overnight.
Roll out a portion of the dough at a time on lightly floured pastry cloth. Roll out thin. Cut into desired shapes. Bake in a moderate oven (350) 6 to 8 minutes. Yield: 10 dozen cookies Note: The dough may be shaped into a roll and wrapped in waxed paper. Chill thoroughly overnight or longer. Slice thin and bake in moderate oven (350). These should be stored in an air-tight container - allow flavor to "ripen".

SWEDISH LIMPA BREAD

Servings: 1 servings

Ingredients:

-Dottie Cross TMPJ72B
2 ¼ cub Bread flour
¼ cub (1 oz.) rye flour
2 tablespoon Brown sugar
1 tablespoon Dry milk
1 teaspoon Salt
1 tablespoon Butter
1 tablespoon Orange peel; chopped
1 ½ teaspoon Caraway seeds
½ teaspoon Fennel seed
15/16 cub (7-½ fl. oz.) water
1 teaspoon Dry yeast

Preparation:

Combine ingredients in order according to your own bread machine instructions.
Hope you enjoy! It's delicious bread! Makes (1) 1 pound loaf Reformatted by: CYGNUS, HCPM52C

Swedish Meatballs

Servings: 4 servings

Ingredients:

2 cub Soft bread crumbs
2/3 cub Milk
½ cub Minced onion
4 tablespoon Butter
1 ½ pound Ground beef or veal
3 each Eggs, slightly beaten
2 teaspoon Salt
½ teaspoon Pepper
1 teaspoon Nutmeg
1 teaspoon Paprika
1 tablespoon Concentrated meat extract
3 tablespoon Flour
1 cub Water
1 cub Sour cream
2 tablespoon Minced parsley

Preparation:

Soak bread crumbs in milk until softened. Add onion to 1 Tbsp butter in small saucepan and cook slowly 3 minutes. Mix softened bread, cooked onion and meat. Add eggs, salt, pepper, nutmeg and paprika.
Mix thoroughly until very smooth and light. Shape meat into small balls, dusting the hands with flour while shaping the balls. Melt remaining 3 Tbsp butter in large frying pan. Add meat balls and fry until golden brown all over. Remove from pan and add meat wxtract and 3 Tbsp flour. Stir untl well blended. Add water, and a few grains of pepper. Cook, stirring constantly until thickened. Reduce heat very low and cook 5 minutes. Stir in sour cream, a rounded tablespoon at a time, stirring until thoroughly blended after each addition of sour cream. Return meat balls to gravy, cover pan and simer very gently 10 minutes. Serve in deep casserole. Sprinkle with minced parsley.
Yield: 70 to 80 meat balls.

Swedish Spritz (Spritsar) Cookies

Servings: 96 servings

Ingredients:

2 cub Sifted all-purpose flour
¾ cub Sugar
2 Egg yolks
1 cub Butter
1 teaspoon Almond extract

Preparation:

Sift together flour and sugar onto bread board. Make a well in center and into this drop egg yolks, butter and extract. Mix into a smooth dough with finger tips. Force through cookie press onto ungreased cookie sheets in O and S shapes. Bake in moderate oven (375) 8 to 10 minutes. Yield: 8 dozen spritz. (Note: Store cookies in air-tight container. You may want to let them sit a day to "ripen" the almond flavor!)

SWEET ICED CHRISTMAS BREAD

Servings: 2 servings

Ingredients:

2 ½ cub Bread or unbleached flourMore flour may be necessary
1 cub Warm milk (105F-to-115F)
1 package Active dry yeast
¼ cub Sugar
1 Egg; at room temperature
½ teaspoon Salt
½ cub Butter; at room temperature
½ cub Glaceed cherries
½ cub Chopped mixed candied fruit
½ cub Date bits
½ cub Coarsely chopped walnutsor pecans

GLAZE:
1 Egg; beaten, mixed with
1 teaspoon Milk or water

DECORATION:
7 Halves of glaceed cherries
7 Walnut or pecan halves

ICING:
½ cub Confectioners' sugar
½ tablespoon Vegetable oil
¼ teaspoon Almond extract
Water

Preparation:

This festive bread is perfect for gifts. The recipe can be doubled and freezes well for up to 2 months. A fermented yeast "starter" gives this bread a full flavor, but you can omit the process if you're in a hurry.

PREHEAT OVEN TO 350F. In a food processor or mixer bowl, mix 1 cup of the flour, the warm milk, yeast and sugar. If time allows, cover the bowl with plastic wrap and leave the dough at room temperature to ferment and bubble for 2 hours. If time does not allow, proceed to add the egg, salt and butter. Add the rest of the flour, ½ cup at a time, to make a soft dough. Knead the dough in the food processor, mixer or on a floured board until elastic and smooth. Mix the cherries, candied fruit, dates and nuts together and fold and knead 1/3 of the mixture at a time into the dough until well mixed. Place in an oiled plastic bag or oiled bowl. Turn to coat. Seal or cover and let rise in a warm place until doubled, about ¾ to 1 hour.
Punch down. Knead briefly. Grease a 9-by-5-inch loaf pan. Form the dough into an oval approximately the length of the pan, and place in pan. Let rise again until doubled. Brush the loaves with the egg glaze. Bake on the middle shelf about 40-to-50 minutes until nicely browned. Cover with foil if the loaf browns too rapidly. Cool on a wire rack. TO MAKE ICING, mix confectioners' sugar, oil, almond extract and enough water to make a smooth consistency. Brush cooled bread with icing. Top with the candied cherries and nuts.

Makes 2 Loaves

NATHALIE DUPREE

PRODIGY GUEST CHEFS COOKBOOK

Sweet Potato Casserole

Servings: 12 servings

Ingredients:

7 Sweet potatoes
¼ cub Butter (½ stick)
½ cub Sugar
¼ cub Brown sugar
½ teaspoon Vanilla
¼ cub Evaporated milk
2 Eggs
Cinnamon or nutmeg; to taste

TOPPING:
1 cub Crushed corn flakes
¼ cub Butter (½ stick)
½ cub Brown sugar
¼ cub Pecans; chopped

Preparation:

Boil sweet potatoes in skins until done; cool, peel, mash and mix with remaining ingredients, except topping. Place in greased 3 qt.
casserole and cover with topping mixture. Bake 15 minutes at 450 deg.

SWEETPOTATO SOUFFLE

Servings: 4 servings

Ingredients:

1 cub Milk
½ cub Sugar
½ teaspoon Salt
3 tablespoon Butter
1 teaspoon Nutmeg
2 cub Mashed sweetpotatoes
2 Eggs; separated
½ cub Raisins
½ cub Chopped pecans
Marshmallows

Preparation:

This is an OLD family favorite recipe. It brings back fond memories for me since my mom fixed it for our family every holiday season.
Scald milk and add sugar,salt,butter,nutmeg and potatoes; beat until fluffy. Beat egg yolks and add to potatoes. Add raisins and pecans.
Beat egg whites stiff,fold into potatoes and pour into greased baking dish. Bake in moder- ate oven (350 degrees.) 50 to 60 minutes or until firm. Top with marshmallows and brown in oven. Serves 8. Note:
You might like to do a flower of peach slices in the center of your sweetpotato souffle.

Tamale Pie

Servings: 8 servings

Ingredients:

2 pound Ground Beef
12 ounce Tomatoes
1 each Med. Onion, Chopped
1 each Clove Garlic, Chopped
½ teaspoon Salt
½ teaspoon Pepper
½ teaspoon Oregano
3 ½ ounce (½ 7oz can) Green Chilies

TOPPING:
1 cub Grated Mild Cheese
½ cub Cornmeal
½ cub Unbleached Flour
1 teaspoon Baking powder
1 Dash Salt
2 tablespoon Oil
2 teaspoon Sugar (Optional)
½ cub Milk
1 Other Half Green Chilies

Preparation:

Brown meat in skillet. Add remainging ingredients and simmer 20 minutes. Pour into a 4-qt casserole. Top with cheese. Mix rest of ingredients together and pour over the top of meat and cheese. Bake at 375 degrees F. for 30 minutes (or until topping is done).

Tourtiere #2

Servings: 6 servings

Ingredients:

2 pound Pork; ground
1 Onion; large
1 Garlic clove
⅛ teaspoon Mace; ground
⅛ teaspoon Sage; ground
1 Potato; small
¼ cub RaisinsPepper to tasteWater; boiling
Pastry for double crust pie

Preparation:

Finely mince onion and garlic. Peel and grate potatoes. Place pork, onion, garlic, mace, sage, grated potato and raisins in large heavy pot. Cover with boiling water, about 2 cups/ Cook, uncovered over medium hear or till meat is no longer pink and water is abosorbed, 30 to 45 minutes. Stir frequently, reducing water if necessary to avoid boiling. Remove from heat and set aside to cool. Skim off excess fat.
Preheat oven to 400F. Meanwhile prepare pastry. Line a pie plate with half of the pastry. Prick with fork and bake 10 minutes. Cool to room temperature. Pour coled meat mixture into pie shell. cover with top crust. Crimp and seal edges and cut vents to allow steam to escape.
Bake 10 minutes. Reduce heat to 350F and bake 30 more minutes or till crust is light brown and filling is bublly. Serve hot. Source: Judith Comfort's Christmas CB

Tourtiere #3

Servings: 8 servings

Ingredients:

CRUST:
2 ½ cub Flour
2 teaspoon Baking powder
1 teaspoon -Salt
½ pound Shortening
½ cub -Hot water
2 teaspoon Lemon juice
1 Egg; well beaten

FILLING:
1 pound Pork; lean ground
1 Onion; finely chopped
½ teaspoon -Salt
¼ teaspoon -Pepper
½ teaspoon Thyme
½ teaspoon Sage
½ teaspoon Dry mustard
½ teaspoon Cloves
1 Potato; boiled & mashed

HERB SAUCE:
1 Celery stalk; minced
2 ½ cub Consomme
½ teaspoon Sage
½ teaspoon Thyme
¼ cub Butter
½ cub Flour
1 tablespoon Parsley
1 cub Mushrooms; chopped

Preparation:

For Crust: Combine flour, baking powder and salt in large mixing bowl.
Measure in 2/3 cup cold shortening and cut into flour till mealy.
Completely dissolve remaining ½ cup shortening in hot watrer (heat as necessary to dissolve). Cool. Add lemon juice and egg to water-shortening mixture. Mix liquid into flour mixture till dough leaves the sides of the bowl. Turn out onto lightly floured board and knead for about 1 minutes or till all flour is blended. Wrap in waxed paper, refrigerate for 1 to 12 hours. Roll out 2/3 of the dough and line a casserole dish. Reserve 1/3 for top crust.

For Filling: Simmer meat and ½ cup water for 45 minutes. Add onion and seasonings and simmer for 15 minutes. Mix in mashed potatoes and cool. Place in bottom crust, top with remaining dough and slit crust.
Bake at 400F for 30 minutes.

For sauce: Simmer all ingredients except for flour, parsley and mushrooms for 1 hour. Add to sauce and stir till thickened, then add parsley and mushrooms Simmer for 10 minutes. Serve with tortiere.

Source: Harrowsmith Cookbook vol.3

Tropical Fudge

Servings: 2 servings

Ingredients:

1 ¼ cub Sugar
½ cub Molasses
1/3 cub Hot water
2 tablespoon Butter or margarine
¼ teaspoon Salt
6 ounce Semisweet chocolate pieces
2 cub Finely chopped Brazil nuts
1 can Flaked coconut
½ cub Finely chopped Brazil nuts

Preparation:

Servings: 2 pounds

DIRECTIONS: In saucepan, mix sugar, molasses, hot water, butter and salt. Stir over low heat until a small amount of the mixture forms a soft ball when dropped in cold water (240-F). Remove from heat; add chocolate; do not stir. Cool to 150 F, and stir until chocolate is well blended. Add 2 cups nuts and coconut. Pour into buttered 8x8x2" pan, and press in ½ cup nuts. Let stand in cool place several hours before cutting in squares.

Source: Mom's old magazine clippings- 1940's to 1970's

From: Sallie Austin

Truffes Au Chocolat (Chocolate Truffles)

Servings: 1 servings

Ingredients:

3 ounce Chocolate
1 ½ ounce Butter
2 ounce Powdered sugar
2 tablespoon Fresh cream

Preparation:

Preparation: Put cream, butter and grated chocolate into a pan. The chocolate need not be grated fine. The cream can be replaced by skimming the top off raw milk poured into a wide basin and allowed to settle. Melt butter, chocolate, and cream in a double boiler, stirring to mix well. When melted, remove the double boiler from the fire, leaving the hot water in the bottom pan to keep it warm. Sift the powdered sugar in slowly, so that it will not form lumps, stirring constantly. Let stand 24 hr. in a cool place. (In winter, 12 hr. in a cold room will do.) At the end of this time, cut a piece of this chocolate about the size of a small nut, using a knife or spoon.
Roll it into a ball in the palm of the hand until the outside of the bonbon begins to melt a little. Then roll it in grated or granulated chocolate, which will stick to it perfectly. Let stand 2 hr. before serving, but in a place that is not too cold, because these truffles are better when they are a little soft. Instead of rolling them into balls, you can also shape them to look more like truffles.

Source : The Art of French Cooking Posted by: Rina de Jong

Truffes Pralinees (Praline Truffles)

Servings: 1 servings

Ingredients:

½ pound Good chocolate
About ½ glass water
3 Egg yolks
3 ounce Butter
1 ½ ounce Praline paste

Preparation:

Slowly melt the chocolate in the water, bring to a gentle boil, remove from the fire, and add the yolks, beating with a spatula, then replace on a low fire to poach the eggs in the chocolate. Do not stop beating. Remove from the fire and add the butter and the praline paste. Let cool, beating from time to time (this cooling takes a rather long time). When the mixture begins to solidify, take some with a spoon, place it in some grated chocolate (prepared in advance), and shape to resemble real truffles. These truffles keep a week. To keep a longer time, substitute vegetable shortening for the butter.

Source : The Art of French Cooking Posted by: Rina de Jong

Truffles Royale

Servings: 6 servings

Ingredients:

¾ cub Whipping cream
¼ cub Butter
¼ cub Orange liqueur
7 Squares Semi sweet chocolate
Dipping:
8 Squares unsweetenedchocolate

Preparation:

Combine cream and butter. Bring to a boil over medium heat. Remove from heat; add ligueur and chocolate. Stir until chocolate is entirely melted. chill mexture until firm enough to handle, about 3-4 hours. Using a teaspoon, form and roll mixture into small balls.
Chill for another hour.

Partially melt chocolate. Then place chocolate over saucepan of lukewarm water (approx 88F) Place chilled truffle on a fork. Dip into chocolate; gently scrape away excess chocolate from under tines of fork. Place on waxed paper lined trays. Chill until chocolate is set.

Origin: Canadian Living, December 1988. Bakers Chocolate Ad. Shared by: Sharon Stevens

TURKEY GIBLET GRAVY

Servings: 12 servings

Ingredients:

¼ cub Pan drippings
¼ cub Flour
1 cub Water
2 cub Turkey stock
Turkey giblets,cooked,choped
Salt
Pepper

Preparation:

1. Pour off all turkey fat from roasting pan into a glass measuring cup. Measure and return ¼ cup to pan. Sprinkle flour into fat; cook and stir 2 or 3 minutes over low heat. Add water and 2 cups of the reserved turkey stock. Cook, stirring and scraping up browned bits in pan with wooden spoon, until gravy thickens and bubbles 2 minutes.
Strain gravy into saucepan; add chopped giblets and reserved liver.
Taste; season with salt and pepper if needed.

TURKEY STOCK

Servings: 12 servings

Ingredients:

Turkey giblets+neck & wings
3 cub Water
½ Onion,small,sliced
½ Garlic clove
½ Bay leaf
⅛ teaspoon Basil,crumbled
⅛ teaspoon Rosemary,crumbled
⅛ teaspoon Thyme,crumbled
⅛ teaspoon Salt

Preparation:

1. Combine giblets, neck, and wing tips with water in a large saucepan; add remaining ingredients. Bring to boil, then lower heat and simmer for about 15 minutes, or until liver is tender. Remove liver and continue to simmer mixture for about 1 hour, or until remaining giblets are tender. Strain mixture; remove and chop giblets and liver for gravy. Reserve stock.¶

TURKEY STUFFING

Servings: 8 servings

Ingredients:

¼ cub Olive oil
1 Shallot,finely chopped
1 Onion,large,finely chopped
1 ½ cub Celery,finely chopped
12 cub Bread,stale,cut in ½" cube
2 tablespoon Sage,ground
½ teaspoon Thyme,dried
½ teaspoon Celery seed,ground
½ teaspoon Paprika
Pepper,freshly ground
2 ¼ cub Stock,strong vegetable

Preparation:

1. Heat the oil, shallot, onion and celery in a heavy pot. Saute until the vegetables begin to soften, then add bread cubes, sage, marjoram, thyme celery seed, paprika and pepper to taste. Mix well.
Cook, stirring frequently, for 5 minutes over medium-low heat.¶ 2. Add hot vegetable stock to pot and mix well. Cover and cook over low heat for 30 minutes or longer, stirring frequently, until bread cubes have broken down. (The secret to a good stuffing is in the slow cooking and the frequent stirring.)¶

Two Minute Velvet Fudge

Servings: 1 servings

Ingredients:

1 Milk chocolate chips (12 oz)
1 Semisweet chocolate (6 oz)
1 can Sweet condensed milk (14 oz)
1/3 cub Confectioners sugar
1 teaspoon Vanilla
1 cub Chopped nuts

Preparation:

Grease a 8" x 8" pan. Microwave the chips and condensed milk, uncovered, in a 2 quart bowl, on high, for 2 minutes. Stir until smooth. Stir in sugar and vanilla, then add nuts until well blended.
Pour into a prepared pan, and spread evenly. Chill until firm.

Vassar Fudge

Servings: 1 servings

Ingredients:

2 cub Sugar
2 Squares (2 oz) unsweetenedchocolate
1 cub Light cream
1 tablespoon Butter

Preparation:

Fudge was popular in the 19 th cntury at women's colleges. These recipes come froma booklet in 1905.

Combine sugar, coarsely chopped chocolate, and cream. Cook overmoderate heat, stirring only until sugar and chocolate have melted. Continue cooking until mixture reaches 238 degrees or until a few drops tested in cold water form a soft ball. Remove from heat, add butter, and cool slightly. Beat until fudge begins to harden, then transfer to a buttered platter. Cut intosquares before the fudge is absolutely firm. Makes a little more than 1 pound. VARIATIONS: To make Wellesley Fudge, add ½ lb of marshmallows when the candy is removed from the heat.

Vegetable Latkes

Servings: 4 servings

Ingredients:

2 Lg. carrots; grated
2 Med. zucchini; grated
6 Leaves spinach; chopped
¾ cub Whole-wheat flour/
¼ cub Wheatgerm
2 Eggs; slightly beaten
2 tablespoon Soy sauce
Oil.
1 large Clove garlic; minced

Preparation:

for such a great response! Let me add a recipe from last year's VEGETARIAN TIMES (12/90). Place vegetables in a strainer and press out liquid. Transfer to a bowl. Stir in flour and wheat germ. In another bowl, mix together eggs, garlic and soy sauce; add to veggies (if mixture is watery, add additional flour or matzoh meal). Heat enough oil to cover surface of a large, heavy skillet. When hot, drop veggie mixture by soupspoonsful into the pan. Cook over medium heat until brown and crisp, about 10 minutes. Turn and brown the other side. Serve hot with additional soy sauce to taste. Makes 8 pancakes, (4 servings of 2 pancakes each) Per serving: 240 cal.; 12g protein; 10g fat; 31g carb.; 107mg chol.; 182mg sodium.

Velveeta Cheese Fudge

Servings: 6 servings

Ingredients:

1 pound Margarine or Butter
1 pound Velveeta Cheese
1 cub Cocoa
4 pound Powdered Sugar
2 cub Nuts, Chopped
2 teaspoon Vanilla

Preparation:

Melt margarine and cheese together. Mix in remaining ingredients.
Spread in greased pan. Cool. Cut in squares. Keep in refrigerator.
Makes enough for a big party.

Very Old Fudge

Servings: 6 servings

Ingredients:

2 cub White sugar
½ cub Corn syrup
½ cub Milk or cream
1 teaspoon Butter
1 teaspoon Vanilla

Preparation:

Mix the first 4 ingredients, stirring occasionally. Boil until soft to medium ball stage. Cook, add vanilla and beat with a wooden spoon until stiff. Add nuts and cherries if desired. For chocolate fudge, add 2 tbls. cocoa.

From the book "Treasured Mennonite Recipes" by Mennonite Community Relief Sales Volume 1

AR/93

Very Rich, Very Thin Chocolate Lace Cookies

Servings: 36 servings

Ingredients:

¼ pound Butter-1 stick
2 Chocolate-unsweetened
Egg-slightly beaten
¼ teaspoon Salt
½ teaspoon Vanilla
½ teaspoon Baking powder
½ cub Flour
1 ½ cub Sugar

Preparation:

Melt the butter and chocolate in the top of a double boiler. Combine with egg and rest of ingredients.
Drop by scant teaspoonfuls on greased cookie sheets. The finished cookies will be 3 to 4 inches in diameter so space them accordingly.
Bake in preheated oven of 325~ for about 12 minutes. Watch carefully to prevent burning. When nearly cool, remove from the cookie sheet with spatuala. (I use the metal type.Hint-press under the cookie with pressure against the sheet and they remove easily without crumbling) Place on racks to cool completely. Source: Woman's Industrial Union in Boston

WHIPPED YAMS AND WINTER SQUASH CASSEROLE

Servings: 8 servings

Ingredients:

2 Acorn squash,large,baked 1hr
2 Yams,large,baked
½ cub Orange juice,fresh
Cinnamon,ground
Nutmeg,grated

Preparation:

1. Preheat oven to 350'. Scoop squash from skin. Place in a large mixing bowl or food processor. Remove yam flesh from skin and add to squash. Whip or mash together, incorporating maple syrup and orange juice.¶
2. Place mixture in casserole and dust with cinnamon and nutmeg to taste. Bake for 20 to 30 minutes.

Whiskey Balls

Servings: 36 servings

Ingredients:

3 cub Vanilla wafer crumbs
½ cub Finely chopped pecans
½ cub Unsweetened cocoa
2 cub Confectioner's sugar
½ cub Bourbon
3 tablespoon Light corn syrup
Salt, if desired

Preparation:

1. Blend together the crumbs, nuts, cocoa, 1 cup confectioner's sugar, bourbon, corn syrup, and a dash of salt. Form into small balls the size of walnuts.

2. Roll each ball in the remaining 1 cup confectioner's sugar and place on a cookie sheet. Chill in the refrigerator for several hours or overnight.

Note: It is traditional in the South to use bourbon, but rye may also be used. This confection -- or at least a version of it -- was an early Southern version of those chocolate truffles that became the rage for chocolate lovers during the 1980s in this country. The whiskey balls are made, of course, with cocoa rather than chocolate.

~-From Craig Claiborne's "Southern Cooking"

~-Lovingly hacked in for the FIDO Cooking Echo by Wesley Pitts, the Bourbon Cowboy.

White Chocolate Cream Filling

Servings: 1 servings

Ingredients:

1 ½ teaspoon Unflavored Gelatin
3 tablespoon Cold Water
6 ounce White Choc.-flav. baking bar
1 ¼ cub Whipping Cream
1 teaspoon Vanilla Extract

Preparation:

Servings: 1

* White Chocolate-flavored baking bar should be grated.

Sprinkle gelatin over water in a small saucepan; let stand 1 minute.
Cook over low heat, stirring until gelatin dissolves. Add grated baking bar and stir constantly until chocolate melts; cool slightly.

Combine whipping cream and gelatin mixture in a mixing bowl; beat at medium speed of an electric mixer until thickened. Stir in vanilla.
Makes 3 cups.

Source: Christmas with Southern Living 1989

WHITE CHOCOLATE-COCONUT TRUFFLES

Servings: 30 servings

Ingredients:

-Dottie Cross TMPJ72B
4 tablespoon (½ stick) unsalted butter
8 ounce White chocolate; finely chop
1 cub Shredded sweetened coconut;divided
1 Large egg yolk; at roomtemperature
2 tablespoon Coconut liqueur or light rum
½ teaspoon Vanilla extract

Preparation:

Melt the butter in a heatproof bowl over very hot, not simmering, water. Add the white chocolate and melt, stirring occasionally, just until smooth. Remove from the heat and whisk in ¼ cup of the coconut, the egg yolk, coconut liqueur, and vanilla. The mixture may separate, but keep whisking and it will come together. Cover tightly with plastic wrap and refrigerate until firm, at least 3 hours or overnight. Using a melon baller, scoop up the mixture and roll into 1-inch balls. Roll each ball in the remaining coconut, pressing the coconut on so it will adhere. Refrigerate until ready to serve. (The truffles can be prepared up to 3 days ahead, tightly covered, and refrigerated, or frozen for up to 1 month. Makes about 30 truffles.
Source: "An Edible Christmas" cookbook by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C

White Chocolate-Coffee Truffles

Servings: 6 servings

Ingredients:

¾ cub Whipping cream
1 tablespoon Instant espresso or coffeepowder
14 ounce White chocolate, very finelychopped
2 tablespoon Kahlua
Dipping chocolate:
1 pound White chocolate, very finelychopped
2 teaspoon Vegetable oil
3 tablespoon Chocolate-covered coffeebeans, very finely chopped

Preparation:

1. To make the truffles: In a medium saucepan, bring the cream and espresso powder to a boil. pour over the chocolate and whisk until completely melted. whisk in the Kahlua. Refrigerate until completely chilled and firm.

2. With a tsp, place pieces of the chocolate onto a foil-lined baking sheet. Refrigerate to firm; roll into balls and refrigerate again for about 30 minutes.

3. To prepare the dipping chocolate: In the top of a double boiler set over hot water, place the chocolate and oil. stir until almost melted. Remove the top of the double boiler from the heat and stir until the chocolate has completely melted. continue to stir until the chocolate has cooled and reaches a temperature of 90 degrees.

4. Prepare 2 baking sheets by lining with aluminum foil. Dip each candy center in the melted chocolate, shake off the excess and place on the baking sheet. When you have dipped a row of candies, top each with a little of the chocolate- covered coffee bean. Before each dipping, stir the chocolate vigorously with your fingers. If the centers become too soft, chill for about 30 minutes.

5. Let the candies set for about 2 hours before storing in refrigeration. If the centers start to come through the bottoms of the chocolates, as often happens with soft mixtures, dip the bottoms again in melted and cooled chocolate.

Source: Seattle Times Kitchen

White Russian Truffles

Servings: 6 servings

Ingredients:

1 ¾ pound Milk chocolate, divided
1 cub Whipping cream
¼ cub Kahlua

Preparation:

1. Chop finely 1 lb of the chocolate. Melt in a double boiler to 120 degrees. Measure the cream into a 3-quart saucepan and bring just to the boil. Remove from the heat and cool to 120 degrees. Add the chocolate to the cooled cream and stir until the mixture is smooth.

2. Stir the Kahlua into the chocolate, mixing well. scrape onto a baking sheet and refrigerate until firm.

3. Finely grate the remaining ¾ lb of the chocolate. (This is easiest to do using the grater blade of a food processor.) Remove the filling from refrigeration and form into small rough balls. Place on a baking sheet lined with wax paper.

4. Roll the truffles in the grated chocolate, pressing gently to adhere.

5. Refrigerate overnight. Remove from refrigeration 15 minutes before serving. Note: these truffles do not hold well at room temperature.

Wilson Family Sauce for English Plum Pudding

Servings: 1 batch

Ingredients:

2 cub Light brown sugar
3 To 4 tb. cornstarch
3 cub ;Water
2 tablespoon Butter
2 teaspoon Vanilla or
2 teaspoon Favorite flavoring*
1 Lemon; juice of
1 cub Marshmallows

Preparation:

*Brandy, rum or whiskey, for instance.

Combine brown sugar and cornstarch in a saucepan. Add the water and butter. Stir over medium heat until the mixture boils, then cook until mixture clarifies and thickens slightly, about 3 to 5 minutes.

Remove from heat and stir in the flavoring, lemon juice and marshmallows.

Serve hot over plum pudding.

From Special Writer Marilyn Kluger's 1½5/92 "A Dickens of a Delight:
Christmas Plum Pudding is a Holiday Treat Straight from Merry Olde England" article in "The (Louisville, KY) Courier-Journal." Pg. C7.
Typed for you by Cathy Harned.

Winkler's Bakery Moravian Sugar Cake

Servings: 20 servings

Ingredients:

½ cub Warm water; 110 deg.
½ teaspoon Sugar
2 package Yeast
¾ cub Warm water; 110 deg.
½ cub Sugar
2 tablespoon Dry milk
¼ cub Instant mashed potatoes; dry
½ cub Butter; melted
2 Eggs
6 cub Flour
1 cub Brown sugar
1 teaspoon Cinnamon
½ cub Butter; melted

Preparation:

Add yeast to ½ c. warm water and ½ t. sugar. Set aside until yeast bubbles.
Add next 7 ingredients plus 1 c. flour. Beat 2 min. with electric mixer on medium speed. With wooden spoon, add remaining flour. Place in a greased bowl; turn once to grease top of dough. Cover and let rise until double - about 1 hour.
Punch down dough and put in greased jelly roll pan. Let rise in warm place for 30 min. Spread evenly in pan and sprinkle evenly with brown sugar and cinnamon. Make shallow indentations with fingers and drizzle with ½ c. melted butter. Let rise 30 min. Bake until golden brown (about 12-15 min.) at 375 deg. From the Old Salem Cookbook.