Popcorn Snowman
 

4 Tbs.. unsalted butter
4 C. mini marshmallow
9 Cups popped popcorn (about 1 1/3 C. unpopped)
1/2 C. Powdered sugar
1 Tbs.. milk
Gumdrops, cinnamon candies, fruit leather,
jelly beans for garnish.

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 bottom sections, giving the balls
flat bases so the snowmen will stand. Form 6 balls about 3 1/2" in diameter
for the middle sections. Then form 6 balls about 2" in diameter for the top
sections.

Stir the powdered 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. Makes 6 snowmen.

Use fruit leather for the scarf, gumdrops for nose, elly beans for eyes,
cinnamon candies for mouth.
 

1 cup flour
1 cup finely chopped pecans
1/4 cup sugar (optional)
1/2 cup (1 stick) butter or margarine, melted
1 package (8 oz.) PHILADELPHIA BRAND Cream Cheese,
softened
1/4 cup sugar
2 tablespoons milk
1 tub (8 oz.) COOL WHIP, thawed
3 1/2 cups cold milk
2 packages (4 serving size) JELL-O Chocolate Flavor
Instant Pudding and Pie Filling

Heat oven to 350 F.

Mix flour, pecans and 1/4 cup sugar in bowl.  Stir in
butter until flour is moistened.  Press firmly onto
bottom of 13x9-inch pan.  Bake 20 minutes or until
lightly browned.  Cool.

Beat cream cheese, 1/4 cup sugar and 2 tablespoons
milk in a large bowl with an electric mixer until
smooth.  Gently stir in 1/2 of the whipped topping.
Spread onto cooled crust.

Pour 3 1/2 cups milk into large bowl.  Add pudding
mixes.  Beat with electric mixer on medium speed for
2-3 minutes.  Pour over cream cheese layer.

Refrigerate 4 hours or more.  Just before serving,
spread remaining COOL WHIP over pudding.  Garnish with
pecan halves dipped in chocolate.

From:  Favorite Brand Name Recipes:  JELL-O
Celebrating 100 Years

     1 cup milk
     1 egg, beaten
     1/2 cup sugar
     dash of salt
     1 teaspoon vanilla
     clean snow

Blend the above well and add clean, fresh snow till absorbed.

Snow Candy

1 lb white bark candy

1 lb salted nuts

2 cups crispy rice cereal

   1.Melt candy in a double boiler.
   2.Add nuts and cereal.
   3.Mix well. Spoon onto waxed paper.
   4.Refrigerate until firm.
   5.Break into pieces, store in air tight container.

For a change use 2 cups of coconut in place of cereal & nuts.

Pecan Crispies

2 1/2 cups sifted all-purpose flour
1/2 shortening
1/2 butter or margarine
1/2 teaspoon soda
2 & 1/2 cups brown sugar
1/2 cup teaspoon salt
2 beaten eggs
1 cup chopped pecans
 

Cream shortening, butter, and sugar. Add eggs; beat well. Sift dry ingredients; add to creamed
 mixture. Add nuts. Drop from teaspoon about two inched apart onto greased cookie sheet. Bake in
oven at 350 degrees for 12 to 15 minutes.  Bake 5 dozen.

Easy Fudge
6 cups sugar
1 1/2 cups butter
1 large can evaporated milk
2 packages chocolate chips
1 jar marshmallow cream
1 cup nuts

1.In a heavy pan bring sugar, butter, milk to a boil.
2.Boil 10 minutes, stirring all the time.
3.Remove from heat and add chips, marshmallow and nuts.
4.Mix well Pour into 9 x 13 buttered pan.

No-Cook Divinity

1 package of white frosting mix
1/3 cup light corn syrup
1 teaspoon vanilla
1/2 cup boiling water
1 pound powdered sugar
1 cup nuts

   1.Mix frosting, corn syrup, vanilla and water.
   2.Beat at high speed for 5 minutes, or until stiff peaks form.
   3.Reduce speed to low and gradually add sugar.
   4.Stir in nuts.
   5.Drop by teaspoonfuls onto waxed paper.
   6.Allow to dry at least 12 hours.
   7.Store in airtight container.

                             Cookie Kisses

                            1 cup softened margarine
                               1 teaspoon vanilla
                                 2/3 cup sugar
                                1 2/3 cup flour
                                 1/4 cup cocoa
                           1 bag (9 oz) chocolate kisses

                                 Preparation
 Beat margarine, sugar & vanilla till creamy. In separate bowl, stir together flour & cocoa,
  blend into other mixture, mixing well. Refrigerate about 1 hour or until dough is easy to
  handle. Mold scant tablespoon dough around each kiss, covering completely. Shape into
 balls, bake on cookie sheet 10 to 12 minutes or until set. Cool, then roll in powdered sugar.
                              Makes 4 1/2 dozen.
 

                            Foolproof Fudge

                       3 cups semi-sweet chocolate chips
             1 (14-oz.) can Eagle Brand Sweetened Condensed Milk
                                  Dash salt
                       1 cup chopped Diamond Walnuts
                           1 1/2 teaspoon vanilla

  In a saucepan, over low heat, melt chips with sweetened condensed milk and salt.
Remove from heat. Stir in walnuts and vanilla. Spread into aluminum foil lined 8" or
  9" square pan. Chill 2 hours or until firm. Turn fudge onto cutting board. Peel off
                  foil and cut into squares. Makes about 2 lb..
 

                           Gingerbread Men
                               1 cup shortening
                                 1 cup sugar
                                    1 egg
                               1 cup molasses
                               2 Tbs.. vinegar
                         5 cups sifted all-purpose flour
                            1 1/2 tsp. baking soda
                                 1/2 tsp. salt
                           2 to 3 tsp. ground ginger
                           1 tsp. ground cinnamon
                             1 tsp. ground cloves

  Cream shortening and sugar. Beat in egg, molasses, and vinegar. Sift together dry
   ingredients and blend into creamed mixture. Chill 3 hours. Roll dough on lightly
 floured surface to 1/8 inch thick. Cut in shapes. Place 1 inch apart on cookie sheet.
 Bake at 375F for 5 to 6 minutes. Cool slightly on cookie sheet and then remove to
                                    rack.

                            Makes about 5 dozen.

                     The Ultimate Sugar Cookie
 
 

                               1 1/4 cups sugar
               1 cup Butter Flavor Crisco All Vegetable Shortening
                                   2 eggs
                1/4 cup light corn syrup or regular pancake syrup
                             1 tablespoon vanilla
               3 cups all-purpose flour (plus 4 tablespoons divided)
                         3/4 teaspoon baking powder
                           1/2 teaspoon baking soda
                               1/2 teaspoon salt
    Decorations: (your choice)--granulated sugar, colored sugar crystals, frosting,
           decors, candies, chips, nuts, raisins, coconut, decorating gel

                             Heat oven to 375F.

  Combine sugar and Crisco in large bowl. Beat at medium speed of electric mixer
 until well blended. Add eggs, syrup, and vanilla. Beat until well blended and fluffy.
   Combine 3 cups flour, baking powder, baking soda, and salt. Add gradually to
 creamed mixture at low speed. Mix until well blended. Divide dough into 4 quarters.

  *Tip*--If dough is too sticky or too soft to roll: Wrap each quarter of dough with
                    plastic wrap. Refrigerate at least 1 hour.
  Spread 1 tablespoon of flour on large sheet of waxed paper. Place one fourth of
   dough on floured paper. Flatten slightly with hands. Turn dough over and cover
 with another large sheet of waxed paper. Roll dough to 1/4 inch thickness. Cut out
  with floured cutter. Transfer to ungreased baking sheet with large pancake turner.
  Place 2 inches apart. Sprinkle with granulated sugar or colored sugar crystals, or
                       leave plain to frost when cooled.
  Bake one baking sheet at a time at 375F for 5 to 9 minutes, depending on the size
  of your cookies (bake smaller, thinner cookies closer to 5 minutes; larger cookies
closer to 9 minutes). DO NOT OVER BAKE. Cool 2 minutes on baking sheet. Place
 sheets of foil on countertop. Remove cookies to foil to cool completely, then frost if
                                   desired.
                   MAKES ABOUT 3-4 DOZEN COOKIES
 

Found here:
http://www.geocities.com/Heartland/Ranch/9768/recipes.htm

Christmas Wreath Cookies

                                 1/2 cup butter
                         3 cups miniature marshmallows
                             1/2 tsp. almond extract
                             1/2 tsp. vanilla extract
                             1 tsp. green food color
                               4 cups corn flakes

 Melt butter, add marshmallows. When mixture is smooth, add extracts, coloring and cereal.
      Make into wreath shapes, decorate with red cinnamon candies and silver balls.

Holiday Fruitcake

Yummy! Yummy! No Christmas season would be quite complete without that old traditional favorite, holiday fruitcake!

Ingredients:
2 eggs
1 half of a cup of water
2 (435 gram, 15.4 ounce) packages of nut quick bread mix
1 (750 gram, 27 ounce) jar ready to use mincemeat
2 cups  (455 grams, 1 pound) chopped candied fruit,

Directions:
Preheat the oven to 175 Celsius, 350 Fahrenheit. In a large bowl, beat eggs and water. Add the remaining, ingredients; mix well. Pour into well greased and floured 25 centimeter, 10 inch tube or fluted pan. Bake 1 hour or until wooden pick inserted near center, comes out clean. Cool 15 minutes; remove from pan. Cool. Store tightly wrapped. If desired, glaze with warm corn syrup; garnish with candied fruit.

Glazed pears Topped With Cherry Sauce

This makes a festive dessert to complete any Holiday meal! This recipe serves 12.

Start with 16 fresh pears. Core them and slice them lengthwise into wedges, leaving the peel on, then place the slices into a bowl of lemon water to stop them from turning brown. In a large sauté pan melt 2 tablespoons of butter. Pat the slices dry and then add them to the pan. Cook over medium heat for about 10 minutes, stirring occasionally. Sprinkle 4 tablespoons of brown sugar over the pears and continue cooking until the juices are absorbed and the pears are glazed.

To make the cherry sauce you'll need 2 cups of fresh pitted cherries. Place them in a blender and process at medium speed until the cherries are chopped, then put them into a small sauce pan, add 3 tablespoons of honey, and stir over low heat until just below boiling. Mix 2 teaspoons of corn starch and 1 / 4 cup of water, then add this to the cherries. Cook slowly until the mix is smooth and thick.

Pour the sauce over the pears and garnish with a sprig of mint.

Angel Kisses

What could be more fitting for this time of year, with angels everywhere in songs and decorations, than angel kisses?  These are light cookies that practically melt in your mouth!

You will need to preheat the oven to 135 Celsius, 275 Fahrenheit, and spray a large cookie sheet with nonstick cooking spray.
 

Continue beating until the egg whites hold stiff peaks.
Drop the batter by heaping teaspoons, 5 centimeters, 2 inches apart, onto the prepared cookie sheet. Bake for 25 minutes, or until the cookies are golden and the centers are set.

Let the kisses cool for a few minutes, and then transfer them to a wire rack to finish cooling. Almond or Maple extract can be substituted for the vanilla. You can also add many chocolate chips or chopped nuts. Be sure to make enough. These cookies will go fast!

Hershey Bar Cake

8 Plain Hershey bars
15 1/2 oz Hershey syrup
2 c Sugar
2 Sticks  oleo or butter
4 eggs
3 1/2 c Flour
1 c buttermilk
1/2 ts Soda
1 c Chopped Pecans
1 ts Vanilla

Instructions
Melt bars and syrup together. Cream butter and sugar. Add eggs one at a time.  Beat well. Add cooled chocolate and mix well. Add flour and buttermilk  alternately. Add pecans and vanilla last. Bake in tube pan 1 1/4 hours at 350°.

Apple Cinnamon Christmas Cheer

This hot delicious cider is made with apple cider, orange juice, and cinnamon.
This drink will surely warm everyone after a day of outdoor activity.
This recipe serves 1.

Ingredients:

Combine ingredients in a small saucepan and stir. Cook over medium heat for about 15 minutes or until juice is warm.

Pour into a mug and serve.

To microwave, combine juices in a microwave safe mug and stir. Place cinnamon stick in mug and microwave on high for 1 minute and 30 seconds or until warm. Stir before serving.

Banana Nut Muffins

These banana nut muffins smell wonderful while baking, yet another festive aroma! They taste delicious with diet margarine and sugar free fruit spreads.

Preheat the oven to 190 Celsius, 375 Fahrenheit.
lightly spray a muffin pan with nonstick cooking spray.

In a medium bowl, combine
one cup of mashed banana
with one half cup of thawed frozen apple juice concentrate,
and two tablespoons of canola oil.

In a separate bowl, whisk together
one and a quarter cups of rice flower
with one and a half teaspoons of baking powder.

Dig a well in the center of the flower mixture, and pore in the apple juice mix.

Stir until the ingredients are combined and then add one fourth cup of pinole nuts.
Spoon the batter into the prepared muffin cups and bake for 20 to 25 minutes, or until the muffins are a golden brown color. Let the muffins cool on a wire rack, and then enjoy.

Brown Rimmed Cookies

Here's a merry holiday treat you may want to try, brown rimmed cookies.
This recipe makes about 75 cookies.

Ingredients:

Preheat the oven to 190 Celsius, 375 Fahrenheit.

In a large bowl, combine the butter, salt and vanilla, creaming until light and fluffy. Beat in the sugar and then the egg. Stir in the flour, alternating with the half and half. Beat until smooth after each addition. Drop by teaspoon fulls onto greased cookie sheet, and let stand for two minutes, then press flat with floured bottom of a glass.

Press a pecan half into each cookie, and bake for 8 minutes.

Butterscotch Pudding Cake
 

For this tasty Holiday treat, you'll need

First preheat the oven to 175 Celsius, 350 Fahrenheit.

In a mixing bowl, combine the sugars, flower and salt.

In another bowl, beat the egg yokes. Stir it into the sugar mixture with vanilla, lemon zest, milk and butter, combining  well. In a third bowl, beat the egg whites to stiff, but not dry peaks. Carefully, but thoroughly fold egg whites and pecans into the batter.

Pour into an unbuttered, one liter or one quart baking dish, and place into a larger pan, containing about two and a half centimeters, or around one inch of hot water. Bake in the preheated oven until it is set and the top is well browned, or for about forty to forty-five minutes. The pudding-cake transforms itself in the oven, from a thick batter, to a fluffy sponge cake with its own rich custard-like sauce!

Figgie Pudding
Steamed Carrot Variation

Now bring us some Figgie pudding. Now bring us some Figgie pudding.
Now bring us some Figgie pudding, and bring it out here.

We won't go until we get some. We won't go until we get some.
We won't go until we get some, so bring it out here.

We all like our Figgie pudding. We all like our Figgie pudding.
We all like our Figgie pudding, with all its good cheer.
An old Welsh steamed carrot pudding

Serving Information: makes about 5 pounds" "makes about 2 kg

Pudding Ingredients:
2 cups all-purpose flour sifted and measured 200 g
1 & 1 half teaspoons of cinnamon 7.5 ml
3-quarters of a teaspoon of cloves 4 ml
1 & 1 half teaspoons of salt 7.5 ml
2 teaspoons of double-acting baking powder 10 ml
1 & 1 half cups of raw, grated, or ground potatoes 300 g
1 & 1 half teaspoons of baking soda 7.5 ml
1 & 1 half cups of raw, ground carrots (use medium blade) 280 g
1 & 1 half cups of dry bread crumbs, not toasted) 180 g
1 & 1 half cups of crisco shortening (solid white vegetable shortening) 360 g
1 & 1 half cups of brown sugar (light or dark, depends on what you like) 300 g
1 jumbo egg or 2 large eggs, lightly beaten.
1 & 1 half teaspoons of lemon extract 7.5 ml
1 & 1 half teaspoons of vanilla 7.5 ml
1 & 1 half cups of finely chopped walnuts (black walnuts are wonderful if you can get them) 140 g
15 ounces of raisins .sp 425 g

Sauce Ingredients:
1-quarter of a cup of water 60 ml
1 half cup of brown sugar (I use a mixture of light and dark) 100 g
1 teaspoon vanilla 5 ml
1 teaspoon of lemon extract 5 ml
1-eighth of a teaspoon of cornstarch well divided 1 ml
1 Tablespoon of butter 15 g

Preparation:
Mix the dry ingredients and set them aside. Grease completely three large (25-ounce) tin cans, such as the kind used for tomato pur&eacutee. Do NOT use the plastic-lined variety. Alternatively, grease one large steaming mold, with a hole in the center. Or improvise) Add the potatoes. Mix well. Then, in turn, add the baking soda, the carrots, the bread crumbs, and the Crisco, making sure that you mix well after adding each ingredient. This matters, so do it! You may have to get some help from King Kong to blend adequately after adding the shortening. Add, in sequence, the brown sugar, the beaten egg, the lemon extract, and the vanilla, mixing well after each addition. Now, add the dry ingredients mixture, a bit at a time. The mixture will be extremely thick, and very difficult to mix. Add the walnuts and the raisins. Mix them in. Go ahead. You're strong enough. Push the mixture into the tins, with each about \ 3-quarters full, or a little more. Seal the tins with aluminum foil, and use a rubber band to hold the foil on. (the pudding should not be exposed directly to the steam.) Steam 1\ 1 half to 2 hours, (until the pudding seems uniform. You can't overcook it, so err on the long side, please!) and cool if you're not going to serve it right now.

Make the sauce by combining all of the sauce ingredients in a small saucepan and heating until it bubbles and all ingredients are dissolved.

To serve, reheat by steaming for at least 45 minutes, or serve out of the original pot.

DRY INGREDIENTS
This stuff keeps in the fridge nearly forever (at least a month) as long as you don't let it dry out.
Some add rum to this sauce. Suit yourself. I like it both ways.
Decant or spoon out (depends on if you want to be fancy or not) and serve with sauce, also steaming. Then, don't eat for two days to make up for the calories.
Difficulty:
moderate (considerable physical work required).
Time:
1 hour preparation, 3 hours steaming.

Country Cottage Christmas Recipes from bev@thefamily.com

My sister Lynn makes these every year and they are so quick, easy and hmm-hmm-- delicious!!!

PEANUT BUTTER CHRISTMAS BALLS
Ingredients:
12oz Creamy Peanut Butter
2 sticks softened margarine (or butter)
2 boxes powdered sugar
12oz bag of semisweet chocolate morsels
1/4 bar of Gulf Wax parafin Instructions:
Mix the peanut butter with the softened butter.
Add the sugar a little at a time, stirring well.
The mixture will become stiff (it may not take all of the sugar).
Roll the mixture into small balls.
Melt the chocolate and wax over very low heat- or melt in microwave.
Using a toothpick, dip the balls in one at a time to coat them with chocolate.
Place on wax paper until dry.

Store in an airtight container-- I often use Ziplock Bags.

Apple Mince Pie

Ah! What could be more Christmasy than the aroma of hot apple delights and of hot mince pie! Here's a festive combination of both!

Ingredients:
pastry for a 2-crust pie
1 (750 gram, 27 ounce) jar ready to use mincemeat
3 medium all purpose apples, cored, pared and thinly sliced
3 tablespoons of flour
2 tablespoons of margarine or butter, melted
1 egg yolk plus 2 tablespoons water mixed

Directions:
Place a rack in the lower half of the oven; preheat the oven to 220 degrees Celsius, 425 degrees Fahrenheit. Turn mincemeat into pastry-lined 23-centimetre, 9-inch pie plate. In a large bowl, toss apples with flour and margarine; spoon evenly over the mincemeat. Cover top with crust; cut slits near center. Seal and flute. Brush egg mixture over crust. Bake 10 minutes. Reduce oven temperature to 190 Celsius, 375 Fahrenheit; bake 25 minutes longer or until golden brown. Cool.

Carole's Christmas Cake

While singing or just listening to those old Christmas carol favourites, you, your family and friends might like to partake of this Carole's Christmas Cake.
Serves 6

Ingredients:
6 Eggs
1 cup Of sugar
225 grams or 8 ounces of Melted butter
1 cup Of flour
1 teaspoon Of vanilla
Fruit stuff:
1 half of a cup Of flour
450 grams or 1 pound of Candied cherries
 450 grams or 1 pound of Candied pineapple
 4 cups Of chopped pecans

Directions:
For the 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 150 degrees Celsius or 300 Fahrenheit until done (about 90 minutes.

For a cupcake version: Bake 15 minutes at 150 degrees Celsius or 300 Fahrenheit, brush on Honey. Continue to bake for 15 to 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, then  place in refrigerator. Bring back to room temperature before serving.
I Hope you enjoy this as much as we have.

CHOCOLATE SHORTBREAD

Shortbread has long been a part of festive eating. Now here's a recipe for this old-time favorite with a tasty chocolatey twist! Well come on! Chocolate and shortbread in one cookie, what could be better than that?

Ingredients:
1 cup of butter
3-quarters of a cup of icing sugar
1 & 1 half cups of flour
a Few grains of salt
1-third of a cup of cocoa

Directions:
Preheat the oven to 150 Celsius or 300 Fahrenheit. Soften the butter to room temperature. Cream the butter until soft and fluffy. Beat in the icing sugar. Stir in the flour, salt, and cocoa, and mix well. If the mixture is very soft, chill in the refrigerator for 30 minutes. Shape into 2.5 centimeter or 1 inch balls and place on an ungreased cookie sheet about 5 centimeters or 2 inches apart. Flatten the balls with a fork. You can also roll the dough and cut with a cookie cutter, They look fancier that way, and if you want to be really fancy pop a walnut half or a red cherry half on the top before baking.
Bake for 20 to 25 minutes. Remove from oven, cool slightly and remove from pan.

Christmas Fruit Mince Filling

Serve this spicy fruit mixture in pies or miniature tarts for Christmas festivities.

Ingredients:
3 cups of dried currants
1 & 1 half  cups of golden raisins
1 & 1 half cups of dark raisins
3-quarters of a cup of candied peel (chopped)
455 grams or 1 pound of cooking apples (peeled, cored, and finely chopped)
2 & 1 half cups of brown sugar, firmly packed
1 teaspoon ground allspice
1 teaspoon of ground nutmeg
1 teaspoon ground cinnamon, grated zest and juice of 2 lemons
3-quarters of a  cup of brandy

Directions:
Prepare this mince well beforehand to ensure full flavor--and to make the pie-making go faster. This recipe makes about 10 cups. The preparation time is 6 weeks. The cooking time is 30 minutes.

In a large bowl, place all the ingredients and mix well to combine. Cover with plastic wrap and leave overnight. Pack the mixture into sterilized jars and close tightly. Leave in the refrigerator for 4 to 6 weeks. Stir the mixture well before using.

Chocolate Chip Pie on a Cloud

Dad will be on cloud nine with this delicious chocolate pie that is made from chocolate chips, sugar, vanilla and pecans. This pie is a true favorite of all Santas. This recipe serves 6 to 8.

Ingredients:

Preheat oven to 175 Celsius, 350 Fahrenheit. In a large bowl, combine beaten eggs, sugar, melted butter, and vanilla. Stir well. Stir in flour. Add chocolate chips and nuts and stir well. Pour into pie shell. Bake for 30 to 40 minutes or until a toothpick inserted in the center of the pie comes out clean. Serve with whipped cream.

Chocolate-dipped Apple Slices

Hey kids, this dessert is easy to make and it is made with Mom& Dad's fresh apples and sweet chocolate chips. You got to try this one. This recipe makes 30 apple slices

Ingredients:

Line a baking sheet with waxed paper. In a large bowl, combine lemon juice and water. Place apples in lemon juice mixture. Toss to coat apples with lemon juice mixture. Set aside. If you don't have a microwave, skip this step and use hardening chocolate instead. Place chocolate chip and butter in a microwave safe dish. Microwave on high for 1 minute. Stir well. If chocolate is not completely melted, microwave on high for 20 seconds more and stir. Repeat until chips are melted. Place apple slices on a paper towel and pat dry with another paper towel. If you made your own chocolate sauce, dip apple slices halfway   into chocolate mixture and place on baking sheet. If you are using   hardening chocolate sauce, arrange apple slices on baking sheet   and drizzle with chocolate. Refrigerate apple slices for about 1 hour or until chocolate   has set.

Christmas Fudge

Christmas cookie gift assortments wouldn't seem complete without a few squares of fudge, decorated with icing or gaily wrapped in foil and ribbon. This recipe makes around 84 2 & 1 / 2 centimeter or 1 inch squares.

Note: As with all things chocolate, the quality of the chocolate used dictates the result. Chocolate chips are widely available, and are satisfactory, but try to locate a richer chocolate by the kilogram or the pound for truly luscious candy!

Ingredients:

Lightly toast the hazelnuts in a nonstick pan, and set aside. Break up the chocolates into small pieces. Combine with the marshmallow, and set aside. Combine the remaining ingredients in a saucepan, and slowly bring to a low boil, stirring occasionally. Continue cooking and stirring for 6 minutes. Pour the syrup over the chocolate/ marshmallow mixture, stirring until chocolate melts. Stir in the nuts until will blended. Pour into a buttered 250 by 370 centimeter or a 9 by 13 inch pan, cool and cut.

Chocolate Soufflé Torte

Here's a chocolate treat to help get your family and guests into the Holiday Season  spirit!

Ingredients: 225 grams (8 ounces) of semi-sweet chocolate, 115 grams (4 ounces) + 1 teaspoon of unsalted butter, 5 separated eggs, 1 cup of sugar and a 20 centimeter (8 inch) flowered spring-form pan

In a pan, melt chocolate and butter, and set aside. Next, beat the egg yokes with a half cup of sugar, using the mixer, until light and fluffy. Fold in the chocolate mixture, then transfer to another bowl. Clean out the mixture bowl and whisk the egg whites until foamy. Gradually add the remaining sugar, beating to form soft peaks. In two or three additions, fold in the egg whites into the chocolate mixture, then pour the mixture into the spring-form pan, and bake at 175 Celsius, 350 Fahrenheit for 45 to 50 minutes, with a shallow pan of water placed on the lowest rack in the oven. The cake will be done when a toothpick inserted into the center comes out clean. Cool for 20 minutes. During this time the cake will deflate. Top with powdered sugar and serve.

Cinnamon Bread

Hey mom, get the kids to try this easy but wonderful fresh baked bread. Little elves make with Brown sugar, cinnamon, vanilla and chopped pecans. This is one of Mrs. Claus&Santa's favorite breads.

Ingredients:

SPECIAL EQUIPMENT:  Bundt pan

Preheat oven to 175 Celsius, 350 Fahrenheit.Grease Bundt pan. In a small bowl, combine melted butter, brown sugar, cinnamon, and vanilla. Stir until sugar is dissolved. Set aside. Separate biscuits. Cut each biscuit into quarters. Sprinkle 1/3 cup pecans in bottom of pan. Arrange 1/3 biscuit     pieces on top of pecans. (Biscuits will be crowded). Pour 1/3 of syrup mixture over biscuits. Repeat the layers two more times. Bake for 30 to 40 minutes or until toothpick inserted in a biscuit comes out clean.

Easy Apple Crisp

The taste of apple is a long standing festive favorite.  For this easy apple crisp you'll need,
 

Mix the dry ingredients together and blend in the melted butter or margarine. Press two thirds of the mixture into a lightly buttered 20 centimeter, 8 inch square cake pan. Cover with pie filling and sprinkle with remaining oatmeal mixture. Bake in a preheated 175 Celsius, 350 Fahrenheit oven for 30 to 35 minutes, until lightly browned. Cool and cut into squares. Serve topped with ice-cream or whipped-cream.
 

Easy Cherry Pudding
 

In a 23 centimeter, 9 inch square pan, melt the butter or margarine. In a bowl, combine the next four ingredients. Mix until well blended. Pore over melted butter or margarine, but do not stir! Pore undrained cherries over batter, but again, do not stir. Sprinkle the half cup of sugar over the cherries, but once again, do not stir. Bake at 165 Celsius, 325 Fahrenheit, for one hour. This  makes nine servings. If you like, you can serve this warm, with whipped cream.

Fantastic Fudge

Hey Boys and Girls, young and old, this Fantastic Fudge dessert is made from chocolate chips, milk, vanilla, and walnuts. The elves make this for Mrs. Claus. This recipe makes  49 to 64 pieces.

Ingredients:

Grease a 20 by 20 centimeter, 8 by 8 inch pan. Combine chocolate chips, milk, and butter in a medium saucepan. Cook over medium- low heat, stirring constantly, until chocolate chips are melted. Remove pan from heat. To microwave, place chocolate chips, milk, and butter in a microwave safe dish. Microwave on high for 2 minutes and stir. If chocolate is not completely melted, microwave on high for 20 seconds more and stir. Repeat until chips are melted. Stir in vanilla and walnuts. Pour chocolate mixture into pan and smooth with a spoon. Refrigerate for about 1 hour or until set. Cut into small squares.

Frosty The Snowball

No, you don't need any real snow balls for this recipe, but this wonderful treat will surely put you into the holiday spirit. This recipe serves 4.

Ingredients:

Line a baking sheet with waxed paper. Melt butter in a large saucepan over medium-low heat. Add sugar and stir well. Add three to four drops of green food coloring and stir well. Add cereal and stir gently. Spoon cereal mixture onto waxed paper and divide into four pieces. Form each piece into a wreath. If you like, decorate the wreaths with cinnamon candy. Refrigerate wreaths for about 1 hour or until set. Before     serving, place a scoop of ice cream in the middle of each wreath.

Fruit Ambrosia

Here's a little recipe for a nice Holiday fruit treat, easy to prepare, and very nutritious.

Peal four naval oranges and slice them crosswise into very thin slices.
Peal and core three ripe pears and cut them into slices, about one third of a centimeter, around one quarter inch thick. You'll also need about six pieces of fresh pineapple. Cut them into slices of the same thickness. You can often find pre cut pineapple slices at a supermarket. It is recommended that they be used within a week of purchase. Peal four bananas into slices about one third of a centimeter, around one quarter inch thick. Layer the fruit in a large mixing bow, ending with the oranges. In a small mixing bow, mix one cup of orange juice with one quarter teaspoon of vanilla extract. Pore the liquid over the fruit and chill for several hours, to allow the flavors to blend. When you're ready to serve this desert, sprinkle one cup of graded fresh coconut over the fruit. This Recipe makes six to eight servings.

Ingredients: Three blocks of baking chocolate, one half cup plus one tablespoon of softened butter or margarine, one and a half cups of sugar, three eggs, one and a half teaspoons of vanilla, three fourths of a cup of sifted all-purpose flower,  three fourths of a cup of chopped pecans, and vanilla ice-cream. Melt the baking chocolate in the top of a double-boiler over simmering water. Remove from heat and beat in the butter or margarine, sugar, eggs and vanilla. Blend in the flower and add the chopped pecans. Pour into a buttered, one or one and a half liter, one or one and a half quart, casserole and bake at 175 Celsius, 350 Fahrenheit for 55 minutes. Spoon into individual dishes and serve warm with ice cream. This makes six to eight servings.

Here's a festive treat from the land from where came the Christmas tree! This recipe makes 36 cookies.

Ingredients: 2 & 1 / 4 cups of flour, 1 teaspoon of baking powder, 2 eggs, 1 / 2 of a cup of confectioners sugar, 2 teaspoons of grated lemon rind, 2 teaspoons of anise seed

Sift the flour and baking powder together. In another bowl, beat the eggs until light and lemon coloured. Add the sugar and lemon rind, and beat again. Stir in the flour mixture and blend well. Form the dough into a ball, cover with plastic wrap and chill until firm. Sprinkle the dough with anise seed, then roll it out on a lightly floured board to a thickness of 1 & 1 / 4 centimeters or 1 / 2 of an inch. Use a traditional springerle rolling pin, or use a regular pin and cookie cutters. Place the cookies on a lightly greased cookie sheet, and leave them exposed to the air for at least 6 hours. Preheat the oven to 175 Celsius, 350 Fahrenheit, then bake the cookies for 30 minutes.

GINGERBREAD MEN

How about making some of those edible little fellows for the Holidays, Gingerbread men! To make two dozen of them you will need to cream together one half cup of softened butter, one half cup of sugar, and one half cup of molasses. Beat in one egg. In a second bowl sift three cups of all-purpose flower, one half teaspoon of baking soda, one teaspoon of baking powder, one and a half teaspoons of ground cinnamon, one teaspoon of ground ginger, one half teaspoon of ground cloves and one half teaspoon of graded nutmeg. Gradually add the dry ingredients to the creamed mixture along with one cup of coarsely chopped raisins. Chill the doe for at least one hour. When you are ready to bake, preheat the oven to 175 Celsius, 350 Fahrenheit. Roll the doe to a one third centimeter, one eighth inch, thickness on a flowered board. Use sharp cookie cutters to cut the doe.  Bake them on a greased cookie sheet for ten to twelve minutes. After they cool, you can decorate them with your favorite frosting or icing designs,and edible beads. Of course this same recipe can be used to make all sorts of gingerbread delights, all the way from simple disks, up to the parts to make a spectacular gingerbread house or castle!

Ginger People, Places And Things

More than any other holiday treats, gingerbread cookies mean Christmas! Ginger people are a charming addition to a Christmas tree, and a little imagination turns Christmas cut-outs into wonderful gifts and decorations. If you use an icing that hardens, you can use your fancy in decorating your ginger people. Create a circus, build a ginger house and give it to a family of children with treats and icing to decorate it, a great holiday gift! Cookies pressed from old Christmas molds are a lovely home decoration, and delisious too. The Following is a basic recipe, with variations.

Ingredients:

In a large bowl, blend the butter and brown sugar until creammy. Beat in the molasses. In another bowl, sift all of the dry ingredients together. Add the dry mixture in thirds, alternating with the water, stir to blend. Knead the dough lightly with floured hands. Fold the dough into a ball and cover with plastic wrap, then refrigerate for 3 to 4 hours. preheat the oven to 175 Celsius, 350 Fahrenheit. Roll out the dough to a thickness of 2 / 3 of a centimeter or 1 / 4 of an inch, and cut cookies into desired shapes. Bake them for 12 to 15 minutes, then cool them on a rack. Decorate the cookies with icing when cool.

Note: For dark ginger cookies, substitute dark brown sugar for light, and use Black molasses in place of regular.

For old fashion molded gingerbread: Make dough for dark ginger cookies. When you are ready to roll the dough, work in 4 tablespoons of finely chopped candied ginger and 1 / 4 of a cup of chopped sliced almonds. For the icing: 1 / 2 of a cup of confectioners sugar and 1 / 8 of a cup of milk. preheat the oven to 175 Celsius, 350 Fahrenheit. Lightly oil your molds. Spray oil is useful. Roll the dough over the molds and trim off excess dough, then remove from molds. Place the cookies on a greased cookie sheet. Bake the smaller ones for 12 to 15 minutes, the larger ones for up to 20 minutes. The patterns of an Intricate mold are usually more visible when cooled cookies are brushed with a thin coating of confectioners sugar mixed with milk.

Hard Sculpture Icing

Here's how to make the raw material for some really dazzling Christmas delights!

Ingredients: 3 egg whites, 450 grams or 1 pound of confectioner's sugar

Beat the egg whites until stiff, but not dry. Sift in the sugar and beat until icing is very stiff. Force a little through a pastry tube. If it holds its shape, it is ready to use. If not, add a little more sugar. Cover with a damp cloth until you're ready to decorate.

Johnson's Resolution carrot and fruit Cakes

Here's a real Yuletide favorite of almost everyone! This recipe makes about 24 cakes.

Ingredients: 1 & 1 / 3 cups of packed brown sugar, 1 cup of raisins or dried currents, 1 & 1 / 2 cups of orange juice, 1 teaspoon of butter, 1 teaspoon of cinnamon, 1 teaspoon of nutmeg, 1 cup of mixed chopped nuts, 2 cups of flour, 2 teaspoons of baking soda, 1 / 4 of a cup of chopped candied ginger and 1 cup of chopped dried fruit such as dates, figs, apricots pineapple etcetera

Combine the brown sugar, raisins, juice, butter, cinnamon and nutmeg in a saucepan and simmer for 5 minutes, then Cool completely. Blend in the other ingredients. Next, pour into small greased or paper-lined muffin pans. Bake in a preheated 175 Celsius or 350 Fahrenheit oven for 30 minutes. You can also bake in a 20 centimeter or 8 inch spring-form pan for 90 minutes at 165 Celsius or 325 Fahrenheit.

Lime Pie

Mrs. Claus's Favorite Lime Pie: Hey mom and dad why not get your little ones to make this easy and tangy dessert. It is made with lime Ade, milk, graham cracker crust, whipped topping and strawberries. All your little elves will love this dessert, which will serve from six to eight.

Ingredients: 1 170 gram or 6 ounce can of lime ade (thawed), 1 400 gram or 14 ounce can of sweetened condensed milk, 2 cups whipped topping, 1 prepared graham cracker crust and sliced strawberries for garnish (optional)

In a medium bowl, stir together lime ade and milk. Fold in whipped topping. Pour lime mixture into pie crust and smooth with a spoon. Decorate with strawberry slices. Refrigerate for about 2 hours before serving.

Why not try this Christmas treat from South of the Rio Grand. This recipe makes about 30, 5 centimeter or 2 inch stars.

Ingredients: 1 tablet of Mexican chocolate (This is chocolate combined with sugar, almond and cinnamon compressed into a tablet shape.) 1 / 2 of a cup of butter at room temperature, 1 / 3 of a cup of sugar, 1 / 2 of vanilla extract, 1 egg, 2 cups of sifted flour, a pinch of salt, 1 cup of sliced almonds and 30 chocolate chips

Place the chocolate in a small bowl and set over hot water to soften. Combine the softened chocolate and the butter in a large bowl, then beat until smooth. Add the sugar and then beat until the mixture is fluffy. Add the vanilla and the egg, then blend. Next, stir in the flour and the salt. Form dough into a ball and cover with plastic wrap, then chill. Refrigerate for 3 to 4 hours. Preheat THE OVEN TO 175 Celsius or 350 Fahrenheit. Roll out the dough to a thickness of 2 / 3 of a centimeter or 1 / 4 of an inch, and cut quickly with a star-shaped cookie cutter. Decorate cookies with slices of almond and chocolate chips, then bake for 12 to 15 minutes, then cool in a rack.

Molasses Bars
Here's a nice Holiday treat for those festive gatherings, or those quiet times admiring the tree. Add one third cup of sifted powdered sugar with six tablespoons of softened butter. Add one egg, one third cup of molasses, one eighth teaspoon of salt and one eighth teaspoon of baking soda. Mix in three fourths of a cup of flower, about one fourth of a cup at a time. Add one teaspoon of vanilla and a cup of nuts. Spread the mixture into a twenty centimeter, eight inch, square greased pan, and bake at 175 Celsius, 350 Fahrenheit, For about fifteen minutes. Sprinkle the bars with powdered sugar before they cool. Cut them into bars and serve.

Norwegian Almond Crescents

Here's a Christmas treat from the land of Vikings and fjords! This recipe makes 48 cookies.

Ingredients: 2 cups of butter at room temperature, 2 cups of sugar, 1 cup of ground almonds, 4 cups of flour

Preheat the oven to 175 Celsius, 350 Fahrenheit. Cream the butter and sugar together in a large bowl until light and fluffy. Blend in the almonds and flour. Shape teaspoons of dough into thin crescents on a greased cookie sheet. These cookies spread while baking, so space generously. Bake until lightly browned, about 10 to 12 minutes.

Nut Brittle

For this recipe, use the nuts you most enjoy, mixing varieties for new tastes, or try adding a tablespoon or two of sesame seeds.

Ingredients: 3 / 4 of a cup of hot water, 2 cups of sugar, 1 cup of light corn syrup, 2 cups of raw nuts (chopped if large nuts are used), 1 tablespoon of butter, 2 teaspoons of baking soda and sesame seed

Combine the hot water, sugar and syrup. Cook the mixture until it reaches the soft boil stage, 115 Celsius or 238 Fahrenheit. Add the nuts and cook until the hard crack stage, 150 Celsius or 300 Fahrenheit. Remove from heat and add butter then blend in baking soda. Stir and add sesame seeds. Quickly pour onto a buttered cookie sheet, then set in freezer or snow to chill for 20 minutes, then break into pieces when cooled.

Nuts & bolts version 1

Here's an all time favorite for those festive parties, nuts & bolts! Ingredients: six tablespoons of butter or margarine, one teaspoon of hickory salt, one teaspoon of garlic salt, four teaspoons of Worcestershire sauce, two cups of Cheerios, two cups of Shreddies, two cups of short straight pretzels, and three quarters of a cup of salted dry-roasted mixed nuts. Salted dry-roasted peanuts can be substituted for the mixed nuts. WARNING: Before adding the cereals to the mixture, they must be thoroughly checked for any paper or plastic toys or other premiums. If these are not removed, they could spoil, or even destroy an entire batch of nuts & bolts! Preheat the oven to 120 Celsius, 250 Fahrenheit. Heat the butter or margarine in a 33 by 23 by 5 centimeter, 13 by 9 by 2 inch, pan until melted, then remove. Stir in the seasoned salts and Worcestershire sauce, and mix. Add the dry ingredients and the nuts. Mix until all pieces are coated then heat in oven for a total of 45 minutes. After 15 minutes, remove from oven and stir again. With the stirring spoon, take a sample of the mixture and put it in a cool saucer, then return the rest of the mixture to oven. Taste the sample to see if it is seasoned sufficiently. After another 15 minutes, remove mixture from oven and add extra seasonings as desired and stir once again. After another 15 minutes of roasting, allow to cool thoroughly before storing your nuts & bolts in air-tight containers. It is recommended that you freeze any of these containers you don't plan to use within about a month.
 

Nuts & bolts version 2

Here's another variation of this all time favorite for those Holiday parties, nuts & bolts!

Ingredients: 4 cups of Cheerios, 4 cups of Shreddies, 3 cups of short straight pretzels, and 1 cup of salted dry-roasted mixed nuts, (Salted dry-roasted peanuts can be substituted for the mixed nuts,) 1 / 2 of a cup of margarine, 1 to 1.5  teaspoons of hickory salt, 1 / 2 teaspoon of granulated garlic, 1 / 2 teaspoon of paprika 10 to 15 dashes of Worcestershire sauce,
WARNING: Before adding the cereals to the mixture, they must be thoroughly checked for any paper or plastic toys or other premiums. If these are not removed, they could spoil, or even destroy an entire batch of nuts & bolts!

Preheat oven to 150 to 165 Celsius, 300 to 325 Fahrenheit. Combine the  first four ingredients in a large roasting pan, mixing well with hands. Melt the margarine, then add to it the hickory salt, the granulated garlic, the paprika, and the Worcestershire sauce, then stir well. Pour the melted mixture over the dry ingredients, stir well and put in the oven for 30 minutes. Take out, shake and stir every 7 to 8 minutes. Each time the nuts & bolts are removed from the oven, take a small sample and place in small dish, allow to cool and taste. Add additional spices as desired.
 

Nuts & fluff

How about trying this merry treat, nuts & fluff. Ingredients: six cups of popped corn, six cups of Shreddies, one cup of salted peanuts, one half cup of butter or margarine, one half cup of smooth peanut butter, and one package of large marshmallows. Hint: one half cup of unpopped corn makes around six cups of popped corn. Toss together the popped corn, the cereal and peanuts. In a large microwaveable bowl melt the butter or margarine and peanut butter at medium-high for one minute. Add marshmallows and microwave one minute longer or until marshmallows puff. Stir in cereal mixture until well coated. Pour into two greased forty by twenty-five centimeter, fifteen by ten inch pans. Bake at 120 Celsius, 250 Fahrenheit, for ten minutes. Allow to cool, break into smaller pieces and store in air-tight containers.
 

Peanut Butter Oat Treats (Rudolph&Santa's Favourite)

These wonderful treats are made with real peanut butter, brown sugar, and oatmeal. Even the elves like this treat, if Rudolph doesn't eat them all first. This recipe makes 20 treats.

Ingredients: 3/4 of a cup butter or margarine, melted, 1/2 of a cup peanut butter, 1/2 of a cup brown sugar, 1 cup oatmeal (not instant),

In a medium bowl, combine melted butter, peanut butter, and brown sugar, and stir well. Add oatmeal and again stir well. With your hands, roll oatmeal mixture into 2 or 3 centimeter, 1 inch balls and place on waxed paper.

Pecan Cluster Crunch

To your list of Holiday recipes, you may want to add pecan cluster crunch. Ingredients: four cups of Shreddies, one cup of coarse chopped pecans, two teaspoons of cinnamon, one half cup of firmly packed brown sugar, one quarter cup of butter or margarine, one quarter cup of corn syrup, and one quarter teaspoon of baking soda. Heat oven to 120 Celsius, 250 Fahrenheit. Mix cereal, nuts and cinnamon in a large mixing bowl, and set aside. Mix the butter or margarine along with the brown sugar and corn syrup in a medium sauce pan, and bring to a boil over medium heat stirring constantly. Without stirring, boil for two minutes, stir in baking soda, pour over cereal mixture and stir until pieces are coated. Spread evenly over lightly greased baking sheet, bake for thirty to thirty-five minutes, stirring occasionally. Allow to cool and store in air-tight container.

Pecan Pie

Ingredients: 3 eggs, 1 cup of light or dark corn syrup, 1 cup of sugar, 2 tablespoons of melted corn-oil margarine, 1 teaspoon of vanilla, 1/8 teaspoon of salt, 1 cup of pecans and one 20 to 25 centimeter (9 inch) pastry shell

Beat the eggs slightly in a small bowl, with the mixer at medium speed. Beat in corn syrup, sugar, margarine, Vanilla and salt. Stir in the pecans. Pore the filling into the pastry shell and bake at 175 Celsius, 350 Fahrenheit for 55 to 65 minutes, or until a knife inserted half way between the center and the edge comes out clean. Allow to cool, then serve, with whipped cream if desired.

Rolled Cookies

Here's a nice festive treat you may want to try, rolled cookies.

Ingredients: 1 cup of butter at room temperature 2 / 3 of a cup of sugar, 1 egg, 1 teaspoon of Vanilla extract, 2 & 3 / 4 cups of flour, 1 / 2 of a teaspoon of salt, 1 / 4 of a teaspoon of mace

Cream the butter and sugar together. Beat in the egg and Vanilla until smooth. In another bowl, combine the flour, salt and mace. Add the dry ingredients to the butter mixture. Gather into a ball and chill for at least four hours in plastic wrap. When you're ready to bake, preheat the oven to 175 Celsius, 350 Fahrenheit. Leave half the dough in the refrigerator while you roll out and cut out the other half. Roll out the dough to approximately 2 / 3 of a centimeter or 1 / 4 inch thick. Make shapes with cookie cutters. Bake for 8 to 10 minutes on a lightly oiled cookie sheet. Cool on a rack. Repeat with remaining dough. This recipe makes about 48 medium sized cookies.

Stuffed Figs recipe

For this tasty Holiday treat you'll need some dried figs, some whole roasted almonds and some orange juice. Slice each fig 3 / 4 of the way around without disturbing the stems. Open the fig, insert an almond, and close it up again with a gentle squeeze. Place the figs in a bowl and pore the orange juice over them, and let them sit for 30 minutes. preheat the oven to 175 Celsius, 350 Fahrenheit, drain off the orange juice, and place the figs on a lightly greased baking sheet, and bake them for 10 minutes. These are delicious. Even the kids will enjoy them!

Cookie Kisses

                            1 cup softened margarine
                               1 teaspoon vanilla
                                 2/3 cup sugar
                                1 2/3 cup flour
                                 1/4 cup cocoa
                           1 bag (9 oz) chocolate kisses

                                 Preparation
 Beat margarine, sugar & vanilla til creamy. In separate bowl, stir together flour & cocoa,
  blend into other mixture, mixing well. Refrigerate about 1 hour or until dough is easy to
  handle. Mold scant tablespoon dough around each kiss, covering completely. Shape into
 balls, bake on cookie sheet 10 to 12 minutes or until set. Cool, then roll in powdered sugar.
                              Makes 4 1/2 dozen.

CREAM CHEESE DAINTIES

Preheat oven to 375 F. Mix well first 4 ingredients. Divide dough in half and chill 1 hour. On lightly floured surface, roll out 1/8 inch thick. Use a 2 inch diameter round cookie cutter to cut 3 dozen bases. Place on ungreased cookie sheet. Put 1/4 teaspoon preserves in center of each base and sprinkle with nuts. Use a 1 inch diameter round cookie cutter to cut out tops from remaining dough, rerolling scraps as necessary. Place a 1 inch top over the preserves on each 2 inch base. Bake 8-10 minutes. Store in sealed container.

Holiday Mint Cookies

Holiday tradition: Christmas
This recipe serves 12 and takes about 30 minutes (excluding chill and bake time) to prepare.

Ingredients:

1 cup margarine
1/2 cup sugar
1/4 teaspoon salt
1 1/2 teaspoons mint extract
2 1/4 tablespoons crushed dried mint leaves
2 cups flour
extra sugar for coating

Instructions:

Mix margarine and sugar thoroughly.
Add salt, mint extract, mint leaves, and flour.
Mix thoroughly.
Chill dough for at least 1 hour.
When ready to bake, preheat oven to 350 F.
Form the dough into 1-inch balls and roll them in sugar.
Press ball with your thumb.
Place on ungreased baking sheets and bake 12 to 15 minutes.
Cool on racks.
Makes about 3 dozen lovely, green-specked cookies.

Found at: The Holiday Cookbook
By jill@gnofn.org
 

DANISH AEBLESKIVER
Servings: 48

1   c.  sweet milk
1   T.  sugar
1 1/2 c.  flour
6   eggs
1   tsp.  baking powder
1/2 tsp.  salt
1 1/2 tsp. lemon extract
1 sweet apple

    Beat egg yolks well.  Add sugar, milk, then flour sifted with baking
powder and salt.  Beat egg whites stiff and add to mixture.  Bake in
aebleskiver pan on top of range, adding small pieces of apple to
batter in pan.

Pat's Christmas Log

Ingredients:

3 large (1 1/2 lb. ) Hershey's plain chocolate bars (I'd use as many bars as you had to make up the 1
1/2 lb. amount)
2 cups chopped nuts
1 large pkg. miniature marshmallows
2 tablespoons butter

Instructions:

1. Place butter and nuts in a shallow pan and heat in a 325 F oven for 15 minutes. Let nuts drain and
cool.

2. Melt the Hershey bars in a double boiler, but do not let the water boil. Butter a sheet of waxed
paper (about 1 foot long). Add marshmellows and nuts into the melted chocolate.

3. Pour chocolate mixture onto waxed paper and shape into a log. Use butter on your hands. Wrap
the log with the waxed paper and aluminum foil. Refrigerate. To serve slice when cool.
 

Found here - Gimme Candy! http://members.xoom.com/chockie/

Icecream Christmas Pudding

Ingredients:

275 grams seedless maraschino cherries
2 tablespoons Cherry Marnier
2 litres vanilla ice cream
100 grams (3.5 oz) round white marshmallows
1 Violet Crumble bar, chopped
200 grams (7 oz) Vienna almonds, finely chopped
1 Cherry Ripe, chopped

Instructions:

1. Drain the cherries and reserve the liquid. Put cherries into a small bowl and add cherry marnier
(don't be tempted to add too much liqueur as it will stop the ice cream from freezing). Soak
overnight.

2. Next day, remove the ice cream from the freezer to soften. Cut marshmallows into quarters and
add to the cherries. Transfer the ice cream into a large mixing bowl. Stir through all the remaining
ingredients plus sufficeint reserved cherry liquid to color the ice cream a pretty pale pink (add a few
drops of pink color if necessary). Put the mixture into a lamington tin and freeze until firm. Cover
with two thicknesses of foil and store in freezer until Christmas day. Cut into squares. Serves 8.

Gimme Candy  http://members.xoom.com/chockie/

~ Cake In A Coffee Mug ~

( Please read all instructions before starting)

    1 Boxed cake mix any flavor
    1 ( 4 serving size) instant pudding mix ( not sugar
free), any flavor
    Place dry cake mix and dry pudding mix into a large
bowl and blend well with a whisk. This will be about 4
- 4½ cups dry mix and will make 8-9 coffee cup cake
mixes. Place ½ cup dry mix into a baggie. Continue
making packets until all your dry mix is used.

    Flavor Ideas:
    Lemon cake mix- lemon pudding
    Yellow cake mix - pistachio pudding
    White cake mix - white chocolate pudding
    Yellow cake mix- chocolate pudding
    Devils food cake mix- chocolate pudding
    Pineapple cake mix- coconut pudding
    Butterscotch cake mix- butterscotch pudding

    Select a large coffee Mug. Check it to be sure it
holds 1 ½ cups of water. That way you will be sure you
have bought the size the recipe calls for. It can’t
have any metallic paint on it because it will be used
in the microwave. Be SURE it is microwave safe
basically!
Buy mugs to fit the occassion (birthday mugs,
valentines day mugs, etc.)

    Glaze mix

    1/3 cup powdered sugar
    1 ½ tsp. dry flavoring ( such as powdered lemonade
mix, powdered orange breakfast drink mix, cocoa powder)

Vanilla powder sold by coffee flavorings
Select the flavoring appropriate to the cake you are making.
For the pineapple coconut cake include flaked coconut in a separate bag with instructions to sprinkle
it over the frosted cake.
Place the glaze mix ingredients into a baggie.
Label this bag “glaze mix”.

Place one baggie cake mix and one baggie glaze mix
in each coffee cup.

Now attach the following baking instructions to
each coffee cup.

Bake a cake in a coffee cup

    Generously spray inside of coffee cup with cooking
spray. Empty contents of large packet into cup. Add 1
egg white, 1 tbsp oil, 1 tbsp water to dry mix. Mix 15
seconds, carefully mixing in all the dry mix. Microwave
on full power 2 minutes.( you may not get satisfactory
results in a low wattage small microwave).