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A huge collection of all types of recipes in a user friendly format. This page contains Holiday Recipes for your perusal: Turkey, stuffing, candy, cookies, cranberries, pies, side dishes, vegetables, appetizers, cheesecakes, fruit salads, vegetable and other types of salads.

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BACON WRAPPED CHESTNUTS

BALLS OF HOLIDAY JOY

BRAUNSCHWEIGER SPREAD

BUSY DAY LOBSTER HOR D'OEUVRES

BUTTERSCOTCH GINGERBREAD MEN

CANDY CANE COOKIES

CHEESE BALL 1

CHEESE BALL 2

CHERRY CHRISTMAS COFFEE BREAD

CHERRY EGGNOG FUDGE

CHOCOLATE PEPPERMINT PIE

CHRISTMAS BOURBON BALLS

CHRISTMAS FRUIT COOKIES

CHRISTMAS LIZZIES

CHRISTMAS ROCKS 

CHRISTMAS WREATHS

CRUNCHY DATE ROUNDS

DANISH BLUE CHEESE PIE

EGGNOG HINTS

FRESH FRUIT DELIGHT

FRUITCAKE COOKIES

GIANT CHRISTMAS CARD COOKIES

GINGERBREAD COOKIES

GINGERBREAD PEOPLE

HERB ROASTED TURKEY BREAST

HOLIDAY BAR

HOLIDAY BROWNIE BUTTONS

HOLIDAY FRUIT DROPS

HOLIDAY FRUIT SALAD

HOLIDAY POTATOES

JINGLE BELL FUDGE

LEMON SNOWFLAKE COOKIES

MERRY CHERRY CHEESECAKE BARS

MIDNIGHT SNOW PIE

MINCEMEAT

MINT COCOA

MULLED WINE

NESSELRODE PUDDING

NOEL CRISPS

PORK & CORN STUFFING BAKE

POTATO AND PORTABELLO BAKE

PROFITERALES

PUMPKIN APRICOT CREME ROLL

PUMPKIN DELIGHT  (WW)

RUSSIAN PASTRIES

SANTA'S WHISKERS

SCENTS OF CHRISTMAS

SNOWMAN BUTTER COOKIES

SOUR DOUGH BEEF DIP

SPAETZLE

SPARKLING CHRISTMAS PUNCH

SPICE BAGS FOR WARM WINTER DRINKS

SPICED MIXED NUTS

ST NICK'S STICKS

STIR AND DROP SUGAR COOKIES

STUFFED CELERY TRUNKS

SUGAR COOKIES 1

SUGAR COOKIES 2

SUGARPLUMS

TWELFTH DAY CAKE

WASSAIL

YORKSHIRE PUDDING

BACON WRAPPED CHESTNUTS          > Back to Top <

2 pounds thick cut bacon
2 (8 ounce) cans water chestnuts
 
Slice bacon in half; wrap one piece bacon around one chestnut. Skewer with toothpick to hold in place. Broil in toaster or conventional oven, turning frequently, until the bacon is evenly cooked. Serve warm.  Yield: 24 Servings

BALLS OF HOLIDAY JOY           > Back to Top <

Sweeten up your favorite popcorn ball recipe by adding M&M's Milk Chocolate Candies for the Holidays. The red and green colors make them an easy and festive treat!

BRAUNSCHWEIGER SPREAD          > Back to Top <

1-1/2 pound Braunschweiger
Onion, diced
2 Tablespoon Pickle juice
1-1/2 package Cream cheese
4 Sweet pickles, diced
3 Tablespoons Salad dressing
1/2 package Cream cheese
Salad dressing
Milk

Mix all ingredients for Braunschweiger with electric mixer; form into a ball.  Chill for 1 hour.  Frosting: Cream cheese together with small amount of milk and salad dressing to spreading consistency.  Spread over ball and chill for 24 hours.  Serve with crackers.

BUSY DAY LOBSTER HOR D'OEUVRES           > Back to Top <

1 pound Cooked lobster meat
3/4 cup  Mayonnaise or salad dressing
1 Tablespoon Chili sauce
1 teaspoon Green pepper, chopped
1 teaspoon Vidalia onion, grated
1 teaspoon Chopped pimiento
15 Hard-cooked eggs
 Parsley, chopped

Thaw frozen lobster meat.  Drain lobster meat.  Remove any remaining shell or cartilage.  Chop the lobster meat.  Combine mayonnaise, seasonings, and lobster.  Cut eggs in half lengthwise and remove yolks.  Fill each egg white with 1 Tablespoon of lobster mixture. Sprinkle with parsley. Chill.  Makes 30 hors d'oeuvres.

 

BUTTERSCOTCH GINGERBREAD MEN          > Back to Top <

1/2 cup butter (no substitutes), softened

1/2 cup packed brown sugar

1 package (3.4 ounces) instant butterscotch pudding mix

1 egg

1-1/2 cups all-purpose flour

l- 1/2 teaspoons ground ginger

1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon

FROSTING:

2 cups powdered sugar

3 tablespoons milk

Assorted decorator candies

Raisins

In a mixing bowl, cream butter, brown sugar and pudding mix.  Beat in egg. Combine flour, ginger, baking soda and cinnamon; gradually add to the creamed mixture.  Cover and refrigerate overnight.  On a lightly floured surface, roll out to 1/8-in. thickness.  Cut with a 5-in. gingerbread man cutter.  Place 1 in. apart on ungreased baking sheets.  Bake at 350o for

8-10 minutes or until edges are golden.  Remove to wire racks to cool.  In a mixing bowl, combine powdered sugar and milk until smooth.  Frost and decorate cookies as desired.   Yield: 1-1/2 dozen.

CANDY CANE COOKIES          > Back to Top <

Plan ahead - needs to chill

1/2 cup butter (no substitutes), softened
1/2 cup shortening
1 cup sugar
1/4 cup powdered sugar
1/2 cup milk
1 egg
1 teaspoon peppermint extract
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1/4 teaspoon salt
Green and red food coloring

In a bowl, cream butter, shortening and sugars.  Beat in milk, egg and extracts.  Gradually add flour and salt.  Set aside half of the dough.  Divide remaining dough in half; add green food coloring to one portion and red food coloring to the other.  Wrap dough separately in plastic wrap.  Refrigerate for 1 hour or until easy to handle.  Roll 1/2 teaspoonfuls of each color of dough into 3" ropes.  Place each green rope next to a white rope; press together gently and twist.  Repeat with red ropes and remaining white ropes.  Place 2" apart on ungreased baking sheets.  Curve one end, forming a cane.  Bake at 350o for 11-13 minutes or until set.  Cool for 2 minutes; carefully remove to wire racks.    Yield:  about 6 dozen

CHEESE BALL 1          > Back to Top <

1 container Wispride Cheddar Cheese With Port Wine
4 ounces Blue cheese
8 ounces Cream cheese
1 Tablespoon Worcestershire sauce
1 Tablespoon Finely minced onion
garnish:  Walnuts, pecans, or parsley

Let cheeses soften a little; mix everything (except your choice of garnish) together using electric mixer; form ball; chill for several hours (2 -24); take from refrigerator 30 mins before serving; cover with pecans, walnuts (halves or pieces) or parsley.  Surround with crackers.

CHEESE BALL 2          > Back to Top <

16 ounces Cream cheese
1 package Dried chipped beef
1 teaspoon Caraway seed (optional)
1 Tablespoon Minced onion

Shred the chipped beef, then stir it into the cheese.  Form into a ball and chill.  No need to remove cheese ball from the refrigerator early because it spreads easily right from the start.

CHERRY CHRISTMAS COFFEE BREAD          > Back to Top <

Meanwhile, for filling, in a bowl combine the 1/2 cup sugar, 1 tablespoon bread flour, and 1 teaspoon cinnamon. With a pastry blender, cut in 3 tablespoons margarine or butter until crumbly. Set aside.

Divide the dough in half. On a lightly floured surface, roll 1 half into a 12x6-inch rectangle. Sprinkle the rectangle with one-third of the filling, then fold in half to make a 12x3-inch rectangle. Cut into twelve 3x1-inch strips. Twist the strips. Arrange twisted strips on a greased large baking sheet to form a tree shape. Use 10 strips for the lower branches, placing cut ends toward the center, and one strip for the base. Cut remaining strip in half; use for top branches.

Repeat with remaining dough, forming another tree shape on a second baking sheet. Cover; let rise in a warm place about 30 minutes or until nearly double.

Bake in a 375 degree F oven for 12 to 15 minutes or until golden brown. Remove from baking sheets; cool on wire racks.

In a small bowl stir together powdered sugar and vanilla. Stir in enough milk (3 to 4 teaspoons) to make a glaze of drizzling consistency. Drizzle over breads. Garnish with cherries. Makes 16 servings.

Nutrition facts per serving: 257 calories, 6 g total fat, 1 g saturated fat, 14 mg cholesterol, 170 mg sodium, 46 g carbohydrate, 1 g fiber, 5 g protein.

CHERRY EGGNOG FUDGE         > Back to Top <

1-1/2 cups sugar
3 cups miniature marshmallows
2/3 cup dairy eggnog
3 Tablespoons butter
1 Tablespoon light corn syrup
1/8 teaspoon salt
1 cup semi-sweet chocolate pieces
1/2 cup chopped nuts
1/2 cup chopped cherries, drained well

Butter sides of a heavy 3 quart saucepan. Place sugar, marshmallows, eggnog, butter, corn syrup and salt in pan. Cook over low heat, stirring constantly, until sugar is  dissolved. Turn heat to medium and cook until mixture boils. Continue cooking, stirring occasionally to 230 degrees on candy thermometer. Add chocolate pieces and cook for 5 minutes or until chocolate pieces are completely melted. Stir in nuts and cherries. Pour into buttered 8-inch square baking pan. Cool to room temperature. Chill. Cut into squares (36 pieces).

CHOCOLATE PEPPERMINT PIE         > Back to Top <

1 ready made vanilla wafer crust
1 cup softened butter
2 cups sifted powdered sugar
4 ounces unsweetened chocolate
4 eggs
3/4 teaspoon peppermint extract
2 teaspoons vanilla

In a large mixing bowl, beat butter and sugar together until light and fluffy. Melt chocolate in a double boiler and add to the butter mixture; beat thoroughly. Add the eggs one at a time, beating well after each egg. Fold in peppermint and vanilla. Pour filling into crust and refrigerate for 2 hours.

CHRISTMAS BOURBON BALLS            > Back to Top <

12 ounces vanilla wafers
12 ounces semi-sweet chocolate morsels
1 cup chopped nuts
1-3/4 cup sugar
3/4 cup bourbon
1/2 cup light corn syrup (Karo)

In heavy skillet, melt chocolate; let cool to lukewarm. Grind cookies and nuts in processor, place in bowl. Add 3/4 cup sugar, corn syrup, bourbon and chocolate; mix well. Use large tablespoon and form into balls; roll in remaining 1 cup of sugar. Place in air tight container. Saturate paper towel with bourbon and place on top; cover tightly. Refrigerate.

CHRISTMAS FRUIT COOKIES          > Back to Top <

 3/4 cup packed brown sugar
1 cup dark corn syrup
1 egg, beaten
1 tablespoon lemon juice
1 teaspoon lemon zest
2-3/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
3/4 teaspoon ground cardamom
1/2 cup diced mixed candied fruit
1/2 cup chopped walnuts

Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with parchment paper and lightly grease. These cookies are really sticky.

In a large bowl, mix together the corn syrup, brown sugar, egg, lemon juice, and lemon zest, with an electric mixer. Sift together the flour, baking soda, cinnamon, cloves, nutmeg, and cardamom, and stir into the sugar mixture. Add candied fruits and chopped nuts; mix well.

Drop dough by tablespoons onto prepared cookie sheet, about 4 inches apart. Spread dough into a 3 inch circle. Bake in the preheated oven for 12 to 14 minutes, cookies should be browned and firm.  Makes 2 dozen

CHRISTMAS LIZZIES         > Back to Top <

1/4 cup butter
1/2 cup packed brown sugar
2 eggs
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons ground nutmeg
1/2 teaspoon ground cloves
3 cups raisins
1/2 cup bourbon
4 cups pecan halves
3 cups candied cherries
1/3 pound diced candied lemon peel

Soak fruits in bourbon at least 1 hour to plump.

Preheat oven to 325 degrees F (170 degrees C). Grease cookie sheets.

Cream margarine or butter, gradually adding sugar and eggs. Add dry ingredients, then fruit and nuts. Mix well.

Drop from teaspoon onto greased cookie sheets. Bake for 15 minutes. Store in an airtight container.  Makes 10 dozen

CHRISTMAS ROCKS         > Back to Top <

1-1/2 cups white sugar
1 cup butter
3 eggs
3 cups all-purpose flour
1 tablespoon unsweetened cocoa powder
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground mace
1 teaspoon ground nutmeg
1 tablespoon strong brewed coffee
1/2 cup currants
1 cup raisins
1 pound pecan halves
1/4 cup candied cherries
1/4 pound candied pineapple, coarsely chopped
1/4 pound chopped candied citron
1/4 pound pitted dates
1/4 pound chopped candied orange peel

Cream butter and sugar until light and fluffy. Beat eggs until foamy, add to mixture. Sift flour with spices, cocoa and soda. Save out 1/2 cup of flour mixture. Add the rest of flour mixture to butter mixture. Stir in coffee.

Cut fruits into small slivers and dredge fruit and chopped pecans lightly in flour saved out for this. Add to fruit and the rest of flour to batter, mixing thoroughly.

Preheat oven to 325 degrees F (170 degrees C). Grease cookie sheets.

Drop by teaspoon onto cookie sheet. Do not place too close together. Bake for 12 to 15 minutes. Do not over-brown. Store cookies in jars.  Makes 8 dozen

CHRISTMAS WREATHS         > Back to Top <

1/2 cup margarine
35 large marshmallows
1 teaspoon vanilla
1-1/2 teaspoons green food coloring
5 cups corn flakes

Melt margarine with marshmallows. Add vanilla and food coloring. Pour over corn flakes and mix. Drop by teaspoon onto wax paper. Put "red hots" or cherry halves in middle to form wreath. Chill about 40 minutes. Makes 2 dozen.

CRUNCHY DATE ROUNDS            > Back to Top <

2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup butter
1/2 cup packed brown sugar
2 teaspoons vanilla extract
1 cup white sugar
2 eggs
1 cup dates, pitted and chopped
1 cup sugar frosted corn flake cereal

Preheat oven to 350 degrees F (175 degrees C).

Combine flour and baking soda in a small mixing bowl.  Cream butter, brown sugar, vanilla and white sugar together. Beat in eggs. Mix well. Slowly blend in the flour mixture. Fold in the dates. Drop dough by teaspoonful into crushed corn flake cereal until coated.

Bake on ungreased cookie sheets for 10 to 15 minutes.   Makes 2 dozen

 

DANISH BLUE CHEESE PIE         > Back to Top <

CRUST
11 ounces Pumpernickel Bread; *
1/2 cup  Butter; No Margarine
1/4 cup  Sugar; Granulated

CHEESE PIE
2 Unflavored Gelatin; Envelopes
1/2 cup  Cold Water
4 ounces Cream Cheese
4 ounces Danish Blue Cheese
1 cup  Heavy Cream
1 pound Seedless Green Grapes

  *    Use 1 loaf (11 oz) of thin sliced pumpernickel bread.

NOTE:  Since this is a Cheese pie rather than a cake, you will need one 9-inch pie tin.

First prepare the crust.  Preheat the oven to 250 degrees F, then dry the bread slices in the oven until they are hard enough to crumble easily, (about 20 to 25 minutes).  Meanwhile melt the butter.  Crush the bread, making about 1 1/2 cups of crumbs.  Add the butter and the sugar and mix very well.  Press the crumbs into the pie tin.  Raise the oven temperature to 350 degrees F. and bake the crust fro 15 minutes.  Allow to cool before filling.  Then prepare the filling.  In a medium-sized saucepan, combine the gelatin with the water and cook over medium high heat, stirring constantly, until the mixture is clear (about 6 to 8 minutes).  Cool.  In a large mixing bowl, beat the cream cheese until light and smooth.  Mash the blue cheese well and combine with the cream cheese.  Pour the gelatin mixture into the bowl with the cheese and mix well.  Whip the cream until stiff and fold into the cheese mixture.  Pour the filling gently into the prepared crust.  Press the grapes upright into the pie, leaving the tops showing.  Chill the pie for several hours or until set.  10 servings

NOTE: Since there is no sugar in this recipe, all the sweetness comes from the grapes, it is not as sweet as a cheesecake.  If it is too tart for you, add just a little sugar, but it is well liked by most as an appetizer without any sugar added.

EGGNOG HINTS         > Back to Top <

All you eggnog lovers listen up, here are some good ideas for your nog! 

* Eggnog will keep in the refrigerator for up to 5 days after being open, but also check the date on the carton just as you would milk. Homemade eggnog will keep in the fridge for 2 days in an airtight container. 

* To make your eggnog lighter, use nonfat evaporated milk instead of whole milk, and egg whites instead of whole eggs. Use 2 egg whites for every whole egg the recipe calls for. Doing this will also cut down on cholesterol.

* Eggnog is a great substitute for milk or any other liquid that a cake recipe calls for.

* Eggnog freezes for up to 6 months. You can freeze it in small amounts, so if you just want a little it will be easy to defrost. Defrost your frozen nog over night in the fridge. 

* Some eggnogs will separate after defrosting. If this happens, just pour it in the blender and blend until smooth.

FRESH FRUIT DELIGHT         > Back to Top <

Fresh Fruit in Season; (apples, melons, kiwi, strawberries)
Cocktail toothpicks
Cream Cheese
Marshmallow Cream

Combine fresh fruits in season.  Use cocktail toothpicks to dip in equal parts of cream cheese and marshmallow cream mixed together.  A delicious appetizer.   4 servings

FRUITCAKE COOKIES         > Back to Top <

4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup shortening
2 cups packed brown sugar
2 eggs
2/3 cup milk
1 cup chopped pecans
2 cups dates, pitted and chopped
1 cup candied cherries, quartered
6 ounces candied mixed peel
1/2 cup red and green candied cherries, halved

Sift the flour, measure and sift it again with the baking soda and salt.  Cream the shortening add the sugar and eggs. Beat until light and fluffy. Add the milk and flour mixture, mixing well. Stir in the nuts, dates, cherries and candied peel. Cover and chill dough for several hours.

Preheat oven to 350 degrees F (175 degrees C).

Drop chilled dough by teaspoons, 2 inches apart, onto lightly greased baking sheets. Top each cookie with a half of a candied cherry. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes.  Makes 8 dozen

 

GIANT CHRISTMAS CARD COOKIES         > Back to Top <

Cookies so big you can fit only one or two on a cookie sheet. After you bake them, add a special icing message or decoration. Then give them away just like Christmas cards.

In a large mixing bowl beat butter or margarine with an electric mixer on medium speed for 30 seconds. Add brown sugar and beat until fluffy.  Add egg. Beat well.

Stir together flour, cinnamon, nutmeg, cloves, and baking soda. With mixer on low speed gradually add flour mixture to butter mixture, beating well. Cover and chill in refrigerator about 2 hours or until firm enough to roll out.

Preheat oven to 350 degrees F. For each cookie roll 3/4 cup of the chilled dough about 1/4 inch thick directly onto an ungreased cookie sheet. (Keep remaining dough in the refrigerator.) Using floured cardboard patterns and a table knife, cut out desired shapes. Remove excess dough. Sprinkle cookies with colored sugar or crushed sugar cubes, if desired. If you want to tie a ribbon in your cookie card, make a small hole in the top of the cookie.

Bake for 10 to 12 minutes or until edges are browner than centers. Let cool on cookie sheets for 8 minutes. With a pancake turner lift cookies onto a cooling rack to finish cooling.

Decorate cookies with decorator icing and red cinnamon candies. If desired, run a ribbon through the hole and tie a bow. Store cookies in airtight container up to 2 days. Makes 10 large cookies.

Nutrition facts per serving: 602 calories, 30 g total fat, 18 g saturated fat, 100 mg cholesterol, 353 mg sodium, 78 g carbohydrate, 2 g fiber, 6 g protein, 28% vitamin A, 0% vitamin C, 6% calcium, 18% iron.

GINGERBREAD COOKIES      > Back to Top <

1 Cup (250ml) Molasses
1/2 Cup (100g) Sugar
6 Tablespoons Butter or Shortening
2 Tablespoons Milk
4 Cups (560g) Flour
1 teaspoon Baking Soda
1 teaspoon Salt
1 teaspoon Ground Nutmeg
1 teaspoon Ground Cinnamon
1 teaspoon Powdered Ginger
1 teaspoon Ground Cloves

Frosting

2-1/2 Cup (625ml) Powdered Sugar
3 Tablespoons Lemon Juice  - OR-
1 tsp vanilla and 2 tablespoon, 2 tsp Water

Preheat oven to 350F (180C).

Mix the flour, baking soda, and all the spices in one large bowl.  Mix well.

Heat the molasses to the boiling point, add sugar, butter, and milk.  Mix well and remove from heat.

Make a well in the flour mixture and add the sugar mixture and blend well. You may need to add a few tablespoons of water to get the dough to hold together and handle easily.

You can chill the dough for about one hour or you can simply roll it out to about 1/4 inch thick.  Cut into the cookie shapes and place on greased cookie sheets.

Bake for 5 to 7 minutes. 

Cool on a rack. 

When cool frost and decorate with  candies, raisins, bits of dried fruit, or paint with food coloring.

To make the frosting mix up the powdered  sugar and the liquid you desire.  The frosting will be a bit runny.  Pour on the cooled
cookies and add candy decorations.  If painting let dry first then paint using a new  paint brush and food coloring.

GINGERBREAD PEOPLE      > Back to Top <

Makes about eleven 5- to 6-inch adult-size and twenty-five 2- to 3-inch-long child-size cookies

This cookie dough is easy to mix together, and a vigorous stirring by hand produces a smooth, firm dough that is easy to roll. Use several sizes of cookie cutters to produce a family of Gingerbread People and an anything-goes attitude to decorate each person.

During baking, these cookies do not spread but they do rise slightly. I use currants to decorate the small cookies and raisins to decorate the larger cookies.


Cookies:
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground mace or nutmeg
1/2 cup margarine (1 stick; see note)
1/2 cup firmly packed light brown sugar
1/4 cup molasses
1/4 cup pure maple syrup
1 egg
Raisins and currants, for decorating

Frosting:
1-1/2 cups powdered sugar, sifted
3/4 teaspoon vanilla
2 tablespoons plus 2 to 3 teaspoons water


Preheat oven to 325 degrees.

To make cookies: Sift flour, baking soda, cloves, cinnamon, ginger and mace into a large bowl. Set aside.

Heat margarine, brown sugar, molasses and maple syrup in medium saucepan over low heat until butter and sugar are melted, stirring occasionally. Increase heat to medium-high and bring mixture to boil. Remove from heat and cool 10 minutes.

Whisk egg in a medium bowl to blend. Whisking constantly, slowly pour warm molasses mixture over egg. Make well in center of flour mixture and pour in liquid mixture. Stir until smooth dough forms, about 1 minute. Divide dough in half and form into 2 smooth disks about 6 inches in diameter. Wrap 1 disk in plastic wrap.

Lightly flour work surface and rolling pin. Roll remaining disk into an 11-by-9-inch rectangle about 3 16 inch thick. Slide a thin metal spatula under dough to loosen it from work surface.

Use a large 5-inch gingerbread man or woman cutter to cut out 4 people. Fold arms over chest of each and slide cookies onto baking sheet, placing them about 1 inch apart. Spread the arms flat. Use 2- or 3-inch cutter to cut out about 9 small people. Slide them onto parchment-lined baking sheet with open sides. Wrap scraps in plastic wrap and set aside.

Unwrap second piece of dough and repeat rolling and cutting process. Press all the dough scraps together to form a smooth disk. Repeat rolling and cutting process. Firmly press raisins into large cookies and currants into small cookies to form eyes and a nose in head and 3 or 4 buttons down middle of the body.

Bake about 12 minutes, reversing sheets top to bottom and back to front after 7 minutes of baking. Top of cookies will feel firm and edges will just begin to darken slightly. Cool cookies 5 minutes on baking sheet. Transfer cookies to a wire rack to cool completely.

While cookies are still warm, you can use a toothpick to poke a hole in top of each cookie so that it can be hung as an ornament.

To make frosting: Mix together powdered sugar, vanilla and enough water to form a stiff frosting. Spoon into small pastry bag fitted with small round writing tip, or into a self-sealing plastic bag with a corner cut out. Holding pastry tip about 1 inch above cookie, pipe hair, a mouth and shoes on each cookie. You can also draw a frosting bow or bow tie at the neck and outline a dress or jacket around edge of body. Feel free to create any design with frosting decoration.

Let cookies stand until frosting is firm. Cookies can be placed in cookie tin between layers of wax paper, tightly covered and stored up to 2 weeks at room temperature.

Note: For best results, use stick margarine or a vegetable oil spread in stick form that contains no less than 80 percent vegetable oil. Lower-fat spreads and products in tub form are not recommended.

HERB ROASTED TURKEY BREAST       > Back to Top <
 
4 to 8 lb bone-in turkey breast
1 Tablespoons vegetable oil
2 Tablespoons dried parsley flakes
1 Tablespoons dried sage
1 teaspoon each dried marjoram, thyme and rosemary
1 teaspoon seasoned salt

Preheat oven to 325 degrees F. Line a roasting pan, at least 2 inches deep, with heavy duty aluminum foil. Rinse turkey breast, pat dry. Place breast in foil lined pan, brush with oil. Combine spices and seasonings, and sprinkle and rub mixture over breast, turning to coat evenly.  Make a foil tent by placing a sheet of foil over turkey breast, leaving 1 inch between top of breast and foil tent for heat circulation. Crimp foil
onto long sides of the pan.  Bake 1 hour, remove tent to brown breast. Continue baking uncovered 1 to 1 3/4 hours longer or until meat thermometer inserted in thickest part of the meat (not touching the bone) reads 170 degrees.

HOLIDAY BAR          > Back to Top <

1/2 cup butter or margarine, softened
1/2 cup packed brown sugar
1 cup all-purpose flour
1 cup chopped pitted dates
1/2 cup granulated sugar
1/2 cup butter or margarine
1 beaten egg
2 cups crisp rice cereal
1 teaspoon vanilla
Candied Cherries (optional)

Cream Cheese Frosting
1 package (3 ounces) cream cheese, coftened
1 teaspoon milk
1/2 teaspoon vanilla
2-1/2 cups powdered sugar, sifted

In a medium mixing bowl beat the 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds.  Add brown sugar; beat until combined.  Beat in flour until crumbly.  Press mixture into bottom of an 11 x 7 x 1-1/2" baking pan or a 9 x 9 x 2" baking pan.  Bake in a 375o oven for 12 to 15 minutes or until golden.

For filling:  in a medium saucepan combine dates, granulated sugar and the remaining 1/2 cup butter.  Bring to boiling; reduce heat.  Cook and stir for 3 minutes or until thick.  Remove from heat.  Gradually stir 1/4 cup of the date mixture into beaten egg.  Add egg mixture to date mixture in saucepan.  Cook until bubbly, stirring constantly.  Remove from heat.  Stir in cereal and vanilla.  Spread filling over cooled crust.  Cool completely.  Spread Cream Cheese Frosting over filling and cut into bars.  If desired, decorate some of the bars with candied red and green cherries.   Yield:  24 bars

Cream Cheese Frosting:  Beat together cream cheese, milk, and vanilla until fluffy.  Gradually beat in powdered sugar.  If necessary, beat in additional milk until the frosting reaches spreading consistency.

Nutritional Analysis:  per bar:  201 calories, 9 gm total fat (6 gm saturated fat), 33 mg cholesterol, 110 mg sodium, 30 gm carbohydrate, 1 gm fiber, 1 gm protein.

HOLIDAY BROWNIE BUTTONS        > Back to Top <

1 can Sweetened Condensed Milk
12 ounces Milk Chocolate Chips
48 unwrapped Hershey's Kisses candies
2 cups Flour
1/2 cup Pecans, chopped finely
1 teaspoon Vanilla
1 dash Salt

Topping:
Powdered Sugar -- or White Almond Bark

Preheat oven to 350 degrees F.  Set aside unwrapped kiss candies.   In a medium size saucepan, melt chocolate chips and sweetened condensed milk over low heat.  Pour into a large mixing bowl, and combine with remaining ingredients and mix well until you have a thick dough.  Next, wrap a walnut sized piece of dough around a kiss candy, then place onto a greased baking sheet.  Repeat with remainder of dough and kiss candies.  Bake for 8 – 10 minutes, or until firm to the touch.   Cool on wire cooling racks, then sprinkle lightly with powdered sugar or drizzle with melted white almond bark.

HOLIDAY COOKIES       > Back to Top <

1 cup Margarine or Butter
1 cup Sugar
3/4  cup Brown Sugar
2 Eggs
1 teaspoon Vanilla
1 teaspoon Almond extract
2 cups Whole Wheat Flour
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
2 cups Chocolate Chips
M&Ms® plain chocolate candy
Raisins, etc.
1-1/2 cups Walnuts, chopped
1 cup Oatmeal (optional)
1 cup Dates

In a large mixing bowl, mix margarine and sugars well, then add eggs.  Mix well, then add vanilla and almond extracts.  Mix well, then add flour, baking powder, baking soda and salt.  Add oatmeal, then add chocolate chips, etc, walnuts and last, the dates.  Drop by teaspoonfuls onto greased cookie sheets and bake at 350 degrees F for 12-15 minutes.

HOLIDAY FRUIT DROPS        > Back to Top <

1 cup shortening
2 cups packed brown sugar
2 eggs
1/2 cup buttermilk
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups chopped pecans
2 cups candied cherries, halved
2 cups dates, pitted and chopped

Cream the shortening with the brown sugar. Beat in the eggs. Stir in the
buttermilk. Blend in the flour, baking soda and salt. Once well combined stir in the
chopped pecans, candied cherries and chopped dates. Cover and chill dough
for at least 1 hour.

Preheat oven to 400 degrees F (205 degrees C).

Drop spoonfuls of chilled dough onto lightly greased baking sheets. Bake at 400 degrees F (205 degrees C) for 8 to 10 minutes.   Makes 8 dozen

HOLIDAY FRUIT SALAD       > Back to Top <

1 Cup (150g) Red Apple, cored and diced
1 Cup (150g) Green Apples, cored and diced
1 Cup (250ml) Pineapple Chunks (if canned then drain)
1/2 Cup (150ml) Celery, diced
1/2 Cup (150ml) Carrots, grated
1/3 Cup (150ml) Golden or Standard Raisins
1/3 Cup (150ml) Dried Cranberries
1/3 Cup (150ml) Dried Apricots, chopped in to smaller pieces
1 Cup (250ml) Mayonnaise (regular or low fat) or Yogurt
1/2 Cup (150ml) Dry White Wine or Dry Sherry
1 Tablespoon Fresh Mint Leaves (1 tsp dried), chopped
1 Cup (125g) Pecans, chopped
1 Cup (125g) Cheddar Cheese, grated

Place the fruits, vegetables and dried fruit in a salad bowl.

Mix together the mayonnaise, wine, and mint leaves.

Pour over the vegetables and toss lightly.

Add the pecans and cheese, lightly toss.

Serve a scoop of this salad on a plate with a lettuce leaf underneath as a garnish. 

HOLIDAY POTATOES        > Back to Top <

1 (13-3/4 oz.) can chicken broth
5 cups potatoes (pared and sliced thinly)
1 large onion (thinly sliced)
6 slices bacon
3 Tablespoons all-purpose flour
1 cup shredded sharp Cheddar cheese

In medium saucepan, over medium-high heat, heat chicken broth to boil; reduce heat. Add potatoes and onion; cover and simmer 5 minutes. Drain, reserving 1-1/2 cups broth. In skillet, cook bacon until crisp. Remove and crumble bacon; pour off all but
3 tablespoons drippings. Blend flour into reserved drippings. Gradually add reserved broth; cook over medium heat, stirring constantly, until thickened. Stir in cheese until melted. In greased 2-quart baking dish, layer 1/3 each potato-onion mixture, cheese sauce and bacon. Repeat layers twice. Bake at 400 degrees for 35 minutes or until done. Makes 6 servings.


                          

JINGLE BELL FUDGE       > Back to Top <

1 (12-ounce) package of Butterscotch chips
1/2 cup of Chunky peanut butter
2/3 cup of Sweetened condensed milk
1/2 cup Walnuts (chopped)

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 1-inch squares.

Note: You could also make this in the microwave.

LEMON SNOWFLAKE COOKIES         > Back to Top <

1 (18.25 ounce) package lemon cake mix with pudding
1 egg
2-1/4 cups frozen whipped topping, thawed
2 cups powdered sugar

Preheat oven to 350 degrees F (175 degrees C).

Mix the cake mix, egg and whipped topping together. Beat with an electric mixer on medium speed until well blended (batter will be sticky).

Drop batter by teaspoonfuls into the powdered sugar and roll to coat. Place cookies onto ungreased baking sheets and bake at 350 degrees F (175 degrees C) for 8 to 10 minutes or until lightly browned.  Makes 5 to 6 dozen

 

MERRY CHERRY CHEESECAKE BARS       > Back to Top <

Crust:
1/3 cup cold butter
1/3 cup firmly packed brown sugar
1 cup all-purpose flour

Filling:
8 oz. pkg. cream cheese (at room temp.)
1/4 cup sugar
1 egg
1 Tbsp lemon juice
1/4 cup each: chopped glazed green and red cherries

Crust:
Preheat Oven to 350F. In a 1 quart mixer bowl, cut butter in chunks; add brown sugar and flour, mix at low speed. Beat at medium speed, scraping sides of bowls often, until well mixed (about 1 min). Reserve about 1/2 cup crumb mixture for topping. Press remaining mixture into an 8 inch square baking pan. Bake in center of oven for 10-12 minutes. Prepare filling while crust bakes.

Filling:
In mixer bowl, beat cream cheese, sugar, egg, and lemon juice at medium speed until fluffy (1-2 min). Stir in chopped cherries. Spread over crust, sprinkle with remaining crumb mixture. Continue baking 18-20 minutes or until filling is set and top is lightly browned. Cool and store in refrigerator.  Makes about 36 bars
 

MIDNIGHT SNOW PIE        > Back to Top <

1 pkg. (12 oz.) Milky Way Miniatures
1/2  gallon vanilla ice cream
1 pre-made chocolate pie crust (9-inch diameter)
1 tub (8 oz.) whipped topping

Set aside 8 to 10 Milky Way Miniatures.

Unwrap and chop the remaining Milky Way Miniatures.

Place ice cream into a large bowl and stir to soften.  Quickly stir the chopped Milky Way Miniatures into the ice cream. Spoon mixture into pie crust and freeze for at least 2 hours.

When ready to serve, spread on whipped topping and garnish with leftover whole Miniatures.

Makes approximately six 1-1/2-inch slices.

MINCEMEAT       > Back to Top <

1 Beef tongue
1 Tablespoon of salt
4 Whole cloves
1/4 Pound of orange peel
3 Pounds of seeded raisins
1/4 Pound of candied lemon peel
1 Pound of sliced citron
1 Pound of chopped figs
1 Pound of chopped dates
2 Pounds of currants
4 Whole lemons, rind and juice
4 Whole oranges , rind and juice
4 Pounds of peeled tart apples, chopped
1 Pound of chopped almonds, unblanched
1 Quart Madeira
1 Cup of brandy
2 Tablespoons of salt
1 Tablespoon each: cinnamon, clove, pepper, allspice, mace, and nutmeg
2 Pounds of brown sugar
2 Pounds of white sugar
3 Pounds of beef suet, chopped

Use a fresh large beef tongue and put it on to cook with the cloves and covered with water. After it has cooked 1 hour add the tablespoon of salt and boil until it is very tender. Remove the skin and bones and put it through the grinder. Add all the other ingredients. Jellies, stewed fruits and preserves may be added later in the season. Store the 2 1/2 gallons in covered stone jars and keep in a cool place.

Half the quantity may be made, or a partner found to share the work of preparation and the quantity. Keep it 3 weeks before using. When making the pies, add 2 or 3 tablespoons of brandy or rum.

(The tongue may be substituted with adequate amounts of beef stew meat if desired.)
 

MINT COCOA       > Back to Top <

Pour a big, frothy mug of hot chocolate and top it with whipped cream. Sprinkle on some grated mint chocolate candies for a minty holiday treat.

MULLED WINE       > Back to Top <

Makes 5 servings

1 (750 ml) bottle Red wine (hearty, like Burgundy)
1/4 teaspoon Clove, ground
1/2 teaspoon Cinnamon, ground
1/8 teaspoon Nutmeg, ground
2 1/2 tablespoons Brown sugar
The zest of 1 Orange
The zest of 1 Lemon

Place the wine in a saucepan. Gently heat the wine over low heat. While the wine warms, place the other ingredients in a disposable paper coffee filter. Tie securely with string. Place the filter in the wine and steep for 12-15 minutes. Serve warm in coffee cups.

NESSELRODE PUDDING        > Back to Top <

 5 Ounces chestnuts in syrup
Syrup and water to make 3/4
1/4 Cup of sugar
3 Egg yolks, beaten
1 Tablespoon of gelatin
3 Tablespoons cold water
2 Ounces Candied cherries
1 pineapple ring
3/4 Cup of ground toasted almonds
2 Tablespoons sliced citron
Slivered Angelica
1 Tablespoon of vanilla
2 Teaspoons of almond extract
3 Tablespoons of Jamaica rum
1 1/2 Cups of cream, whipped

Rum Cream Sauce
1 Tablespoon butter
1 Tablespoon flour
3 Tablespoons light brown sugar
2/3 Cup of rich milk
2 Egg yolks, beaten
1 Teaspoon pistachio or almond extract
2 Tablespoon s Jamaica rum
1/2 Cream, whipped

Drain the chestnuts. Measure the syrup and add enough water to make 3/4 cup. Add the syrup and water to the sugar and simmer for 5 minutes. Beat the egg yolks and add slowly to the syrup and cook a few seconds over hot water. Add the gelatin which has
soaked 4 minutes in the cold water and stir until dissolved. Mash the chestnuts through a sieve and add to the gelatin mixture when it is cold, with all the other fruits, sliced thin,
the extracts, rum, and last fold in the whipped cream. Put in a greased 8-inch melon mold and chill several hours. The angelica, sliced thin, may be saved to saved to decorate the mold. Serve with Rum Cream sauce.

Melt the butter in a sauce pan, stir in the flour until smooth. Slowly add the sugar and milk and cook 2 minutes. Pour the mixture slowly over the thickly beaten yolks, return to the pan, and cook a few seconds until it thickens. When cold add the flavorings and whipped cream. Serve over the pudding. 

This Russian pudding shouts Christmas.
 

NOEL CRISPS        > Back to Top <

1/2 cup shortening
3/4 cup white sugar
1 egg
1/2 teaspoon almond extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
3/4 cup flaked coconut
3/4 cup candied cherries, chopped

Preheat oven to 325 degrees F (165 degrees C). In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and almond extract. Stir in flour, baking powder and salt. When the mixture is creamy, stir in chocolate chips, coconut and cherries. Drop the dough by teaspoonful onto a greased cookie sheet.

Bake for 12 to 15 minutes.   Makes 3 1/2 dozen

PORK & CORN STUFFING BAKE          > Back to Top < 
 
1-1/2 cups Pepperidge Farm Cornbread Stuffing
1 can Campbell's Cream of Celery or 98% Fat Free Cream of Celery Soup
1/2 cup whole kernel corn
1 small onion, finely chopped
1/4 cup finely chopped celery
4 boneless pork chops, 3/4" thick
1 Tablespoon packed brown sugar
1 teaspoon spicy-brown mustard


MIX stuffing, soup, corn, onion and celery. Spoon into greased 9" pie plate.  Top with chops.
MIX sugar and mustard and spoon over chops.
BAKE at 400°F. for 30 min. or until done. Serves 4.

POTATO and PORTABELLO BAKE          > Back to Top <

6 tablespoons butter
1-1/2 pounds fresh mushrooms, quartered
1-1/2 pounds shitake mushrooms, chopped
3 tablespoons minced garlic
2 teaspoons dried thyme
1 teaspoon dried rosemary, crushed
2 cups chicken broth
3 pounds Yukon Gold potatoes
2 cups parmesan cheese
2 cups heavy whipping cream
1-1/4 teaspoons salt
1 teaspoon ground black pepper
2 cups half-and-half
 
Melt butter or margarine in a large pot over high heat. Add all mushrooms, and saute; until liquid evaporates, about 10 minutes. Add garlic, thyme, and rosemary; saute 1 minute. Add chicken broth. Simmer until liquid evaporates, stirring often, about 18 minutes. Season with salt and pepper. Cool. Position 1 rack in middle of the oven, and another rack in bottom third of oven. Preheat to 375 degrees. Butter a 13x9x2 inch baking dish. Peel potatoes, and cut into 1/8 inch slices. Arrange 1/3 of the potatoes in prepared dish, overlapping slightly. Top potatoes with half of the mushroom mixture. Sprinkle 1/3 of the cheese over mushrooms. Repeat layering 1/3 of the potatoes,
remaining mushroom mixture, and 1/3 of the cheese. Arrange remaining potatoes atop cheese. Whisk half and half, cream, 1-1/4 teaspoon salt, and 1 teaspoon pepper in a large bowl to blend. Pour mixture over potatoes. Cover loosely with foil. Place baking dish on middle rack in oven, and a baking sheet on the bottom rack. Bake until potatoes are tender and liquid thickens, about 1 hour and 15 minutes. Uncover. Using a spatula press potatoes into liquid to slightly submerge. Sprinkle remaining cheese over potatoes. Bake until cheese melts and gratin is golden at edges, about 15 minutes longer. Let stand 10 minutes.   Yield: 12 Servings

PROFITERALES            > Back to Top <

Profiterales are great as an elegant dessert, either as cream puffs filled with sweetened whipped cream or custard, or glazed & stacked high into your holiday Croquembouche.

5 tablespoons butter
1/4 teaspoons salt
1/2 teaspoon sugar
2/3 cup milk
3/4 cups sifted flour
4 eggs at room temperature

Preheat the oven to 400F. In a heavy saucepan, add the butter, salt, sugar, and milk and bring to a boil over a medium heat. Sift the flour into the mixture and stirring until the mixture comes away from the sides of the pan. Add the eggs, stirring one at a time. Allow the mixture to cool. Fill a pastry bag fitted with a round tip with the dough. Pipe small rounds of pastry onto a greased baking sheet and bake for 10 minutes then reduce the heat and continue to cook until they are golden and firm to the touch. Once cool with jam or sweetened whipped cream.

PUMPKIN APRICOT CREME ROLL          > Back to Top <

Baker's Joy No Stick Spray
3/4 cup All-purpose flour
1-1/2 teaspoon Pumpkin pie spice
1/2 teaspoon Cinnamon
1 teaspoon Baking powder
1/2 teaspoon Salt
3 Eggs
1 cup Granulated sugar
2/3 cup Canned pumpkin
1 teaspoon Lemon juice

APRICOT-CREME FILLING
2 packages Cream cheese, softened (3 ounces each)
1/2 cup Margarine or butter, softened
4 cup Sifted powdered sugar
1-1/2 teaspoon Vanilla extract
1 cup Canned apricot filling

Preheat oven to 375'F. Spray a 15x10x1" jelly roll pan with BAKER'S JOY.

Sift together first 5 ingredients; set aside. In large mixer bowl, beat eggs at high speed 5 minutes, until thick. Reduce to medium speed. Add sugar, pumpkin and lemon juice. Mix 2 minutes.

By hand, carefully fold sifted dry ingredients into pumpkin mixture. Spread batter evenly into prepared pan.

Bake at 375'F. for 15 minutes. Immediately turn out onto towel dusted with sifted powdered sugar. Roll up tightly in towel. Cool completely on wire rack.

While cake is cooling, prepare filling.  12 servings


APRICOT-CREME FILLING AND TOPPING

In small mixer bowl cream together softened cream cheese and margarine or butter until fluffy. Reduce speed to low.

Gradually add powdered sugar one cup at a time, mixing well after each addition. Increase to medium-high speed; mix 2 minutes until fluffy.

TO ASSEMBLE

Unroll cake and spread evenly with 1-1/2 cup cream cheese mixture. Spread top with 1 cup apricot pastry filling. Using end of towel, re-roll cake evenly and tightly. Carefully place seam-side down on an oval or rectangular platter. Decorate top as desired with remaining cream cheese mixture. Sprinkle with chopped pecans.

PUMPKIN DELIGHT (WW)          > Back to Top <

Graham crackers
1/4 cup  Diet margarine; melted.
8 ounces Lite cream cheese (soft)
1 large Can 100% pumpkin
1 teaspoon Cinnamon
1/4 teaspoon Cloves
1/4 teaspoon Allspice
1/2 teaspoon Nutmeg
1/2 cup  Brown Sugar Twin
1/2 cup  Skim milk
2 packages Sugarfree Instant Pudding (Vanilla flavor)
12 ounces Lite Cool Whip

Place whole graham crackers in a 13 X 9-inch pan. Melt margarine, and brush over crackers.

Put cream cheese in bowl and beat with electric mixer. Mix spices in pumpkin, and add to cream cheese. Beat together.

Add sugar twin, milk and sprinkle in dry pudding mix. Mix in the pumpkin and cream cheese mixture. Beat until well blended. Fold in Cool Whip. Pour in pan, and spread over crackers. Cover with plastic wrap, and refrigerate overnight  12 servings

RUSSIAN PASTRIES           > Back to Top <

8 oz Cream cheese, softened
1 1/2 cups All-purpose flour
1/2 cup Butter, softened
2 lg Eggs
1/2 lb Ground beef
1 md Onion, diced
1/4 cup Sour cream
3 tb Sweet pickle relish
1/2 ts Salt
1/2 ts Dill weed
1/8 ts Pepper

In medium bowl, with hand, knead cream cheese, flour, and butter until smooth.  Shape dough into ball; wrap in plastic wrap or foil; refrigerate until chilled, about 1 hour.

Meanwhile, hard-cook 1 egg; chop.

In 10" skillet over high heat, cook ground beef and onion until meat is browned and all pan juices evaporate.  Remove skillet from heat; stir in sour cream, pickle relish, salt, dill weed, pepper, chopped egg, and 1/4 cup water; set aside.

On floured surface with floured rolling pin, roll dough 1/8" thick. With floured 2-3/4" round cookie cutter, cut out 20 dough rounds. Repeat with remaining dough and trimmings to make about 50 dough rounds in all.

Onto on half of each round, place one teaspoon of meat mixture.  In cup, with fork, beat remaining egg; brush edges of dough round with some egg; fold dough over filling.  With fork, firmly press edges together to seal; prick tops; brush with remaining egg.  Arrange pastries on ungreased cookie sheet, about 1" apart.  If not serving right away, cover with foil and refrigerate.

To serve, preheat oven to 425oF.  Bake pastries 10 minutes or until golden. Makes about 50 pastries.

TO FREEZE AND USE UP TO 1 MONTH LATER:  Place unbaked pastries in freezer container with waxed paper between each layer; seal; label; and freeze. About 25 minutes before serving, preheat oven to 425oF. Arrange frozen pastries on ungreased cookie sheet and bake 15 minutes or until pastries are golden.

SANTA'S WHISKERS          > Back to Top <

1 cup butter or 1/ 2 cup margarine and 1/2 cup butter
1 cup sugar
2 tablespoons milk
1 teaspoon rum extract
2-1/2 cups flour
3/4 cup finely chopped red and green candied cherries
1/2 cup finely chopped pecans
3/4 cup flaked coconut

In bowl, cream together butter and sugar. Blend in milk and rum extract. Stir in flour, candied cherries and pecans. Form in 2 rolls, each 2 x 8 inches long. Roll in coconut. Wrap in wax paper and chill overnight. Slice 1/4 inch thick. Place on ungreased cookie
sheet. Bake in 375 degree oven for 12 minutes or until edges are golden. Makes 5 dozen.

SCENTS OF CHRISTMAS          > Back to Top <

3 cinnamon sticks
3 bay leaves
2 orange slices
2 lemon slices
1/3 cup whole cloves

Combine ingredients in a mesh bag or tulle and secure with string (NOT ribbon).  Place in zip-lock plastic bag; refrigerate until ready to use. Place 1 quart water in saucepan; remove from plastic bag and place in water. Simmer all day, adding water as needed.  Can be used several days.

Note: When given as a gift, first dry the orange and lemon slices.

SNOWMAN BUTTER COOKIES           > Back to Top <

1 cup butter (no substitutes), softened
1/2 cup sugar
1/4 teaspoon almond extract
2-1/2 cups all-purpose flour
1 teaspoon water
Red and green liquid or paste food coloring
Black and orange jimmies or sprinkles

In a mixing bowl, cream butter, sugar and extract.  Gradually beat in flour and water.  Place 1/3 cup each in two small bowls.  Add red food coloring to one and green to the other; set aside.  Shape remaining dough into twelve 1" balls and twelve 1-1/2" balls.  Place one smaller ball above one larger ball on ungreased baking sheets; flatten slightly.  For each snowman, shape 2 teaspoons of colored dough into a hat (make 6 green hats and 6 red hats); place above head.  For scarf, shape 1/4 teaspoon of each color into a 3" rope; twist ropes together, leaving one end untwisted.  Place scarf around snowman's neck.  Insert jimmies for eyes and nose.  Bake at 350o for 15-18 minutes or until set.  Cool on baking sheets. Yield:  1 dozen.

SOUR DOUGH BEEF DIP         > Back to Top <

1 packages 8 oz. cream cheese
1 cup Sour cream
1 packages 4 oz. chipped beef, chopped
1/4 cup Green onions, finely chopped
dash Worcestershire sauce
2 Tablespoon Green peppers, chopped
1 (8-inch) round loaf of sour dough bread

Mix the ingredients well except bread.  Slice top off bread round and hollow out, carefully, making sure there are no weak places in bread shell.

Fill bread shell with chipped beef mixture and put top back on. Wrap in foil and bake at 350 degrees for 1 1/2 hours.  Use soft bread from interior of the loaf to dip into hot mixture.  Bread can be toasted. Crackers can also used to dip up mixture.  Serves 12.

SPAETZLE          > Back to Top <

Spaetzle is a simple dish served in many German homes at Christmas time. This dough is often rolled into tiny dumplings or pushed through a colander with large holes to form noodles, then boiled and tossed with butter or used in soups. Spaetzle is like pasta in its versatility, but it should be like gnocchi in its lightness and texture.

2 eggs
1 1/2 cups all-purpose flour
1/2 cup water
1/2 teaspoon salt
1/4 teaspoon baking powder
Pinch of grated nutmeg
1/4 cup plain or seasoned breadcrumbs
1/2 cup butter

In a medium bowl, lightly beat the eggs. Gradually add the flour, water, salt, baking powder, and nutmeg mixing until well blended. Form the dough into small dumplings or noodles. In a large stockpot, bring 2 quarts of water to a boil, and drop the dumplings into the water and cook for about 4 or 5 minutes. Toss the noodles in a large bowl with some butter and serve.

SPARKLING CHRISTMAS PUNCH           > Back to Top <

Pour the apple juice or pear nectar into a medium saucepan. For spice bag, place the stick cinnamon, vanilla bean (if using), and cardamom on a double-thick, 6-inch-square piece of 100%-cotton cheesecloth. Bring up corners; tie with string. Add spice bag to juice. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Remove from heat. Cool and refrigerate at least 4 hours or until thoroughly chilled.

Before serving, remove spice bag and discard. Pour juice into a large pitcher or punch bowl. Stir in vanilla extract (if using) and the champagne or carbonated water. Add apples or pears and cranberries, if desired. Add ice just before serving. Makes 14 (4-ounce) servings.

Nutrition facts per serving: 88 calories, 0 g total fat, 0 g saturated fat, 0 mg cholesterol, 2 mg sodium, 13 g carbohydrate, 1 g fiber, 0 g protein, 0% vitamin A, 2% vitamin C, 0% calcium, 2% iron.

SPICE BAGS FOR WARM WINTER DRINKS             > Back to Top <

8 sticks cinnamon, broken into small pieces
2 whole nutmegs, crushed
1/3 cup whole cloves
1/3 cup minced dried orange peel (or 1/4 cup ground)
1/4 cup whole allspice

Combine all the ingredients in a bowl, tie in sachets of 1 tablespoon each in a double thickness of cheesecloth; transfer to an airtight container. One sachet of the mixture will flavor 1 quart of cider, tea or wine.

To use, simmer 1 quart of the chosen beverage with 1 sachet for 20 minutes; ladle into mugs.  If desired, add a garnish of cinnamon sticks, slice of orange, lemon peel or a sprinkling of additional spirits.

A jar of these packets with instructions for use make a nice gift.

SPICED MIXED NUTS               > Back to Top <

1 egg white, lightly beaten
1 teaspoon water
1 jar (8 oz.) dry roasted peanuts
1/2 cup blanched whole almonds
1/2 cup walnut or pecan halves
3/4 cup sugar
1 Tablespoon pumpkin pie spice

In a large bowl, combine egg white and water. Add nuts, toss to coat. Combine sugar and spice, sprinkle over the nuts and toss until well coated. Place nuts in a single layer on lightly greased baking sheet. Bake at 300 degrees F for 20-25 minutes. Immediately transfer the nuts to waxed paper; cool. Break up any large pieces.

ST. NICK'S STICKS              > Back to Top <
 
2-1/2 cups graham cracker crumbs
2-1/2 cups powdered sugar
1 cup creamy peanut butter
2 sticks butter
1 greased pan (15-inch x 10-inch x 1-inch)
1 pkg. (11 oz.) Milk or Dark Chocolate candy bar miniatures
1 pkg. (16 oz.) M&M's Peanut Chocolate Candies for the Holidays

Combine the first four ingredients in a bowl and mix thoroughly. Press the mixture into the bottom of the greased pan. Melt the unwrapped chocolate bars in the microwave for 90 seconds or until smooth. Pour melted chocolate on top of the mixture and smooth with a spatula.

Place red and green M&M's Peanut Chocolate Candies over the layer of chocolate. Refrigerate to set chocolate for approximately 1/2  hour. Cut and serve.  Makes approximately 2 dozen bars.

STIR AND DROP SUGAR COOKIES             > Back to Top <

2 eggs
2/3 cup corn oil
2 teaspoons vanilla extract
1 teaspoon grated lemon zest
3/4 cup white sugar
2 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt

Preheat oven to 400 degrees F (200 degrees C). Stir oil into beaten eggs. Add lemon rind and vanilla. Blend in sugar until mixture thickens. Sift flour, baking powder and salt; stir into wet mixture.

Drop by teaspoons about 2 inches apart on UNGREASED cookie sheet.

Dip the bottom of a glass in oil then in sugar. Flatten each cookie by gently pressing with bottom of glass. Dip in sugar before stamping each cookie.

Bake 8 - 10 minutes. Remove immediately from cookie sheet.   Makes 3 dozen


 

STUFFED CELERY TRUNKS           > Back to Top <

1 cup (4 oz) shredded Cheddar cheese
1/2 cup mayonnaise
2 tablespoons chopped pimiento stuffed olives
6 stalks celery, cut into 4-inch pieces

Combine Cheddar cheese, mayonnaise and chopped olives, mixing well. Stuff celery pieces with cheese mixture.  Yield:  about 1 dozen.

SUGAR COOKIES 1              > Back to Top <

1 cup butter
2 cups white sugar
3 eggs
1 teaspoon baking soda
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon vanilla extract

Cream the butter and then gradually add the sugar. Cream thoroughly. Add the eggs one at a time to the sugar and butter. Add the baking soda next. Lastly, add the flour, salt, and flavoring.

Cover and chill for several hours or freeze.

Preheat oven to 350 degrees F (175 degrees C).

Roll out on a lightly floured surface and cut in fancy shapes. Bake until golden brown, 8 to 10 minutes.   Makes 3 dozen

 

SUGAR COOKIES 2              > Back to Top <

1 cup butter
1-1/4 cups white sugar
1 egg
2 teaspoons vanilla extract
1 teaspoon lemon extract
1 teaspoon orange extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda

Preheat oven to 350 degrees F (175 degrees C). Mix the butter, sugar and egg until light and fluffy. Stir in the vanilla, lemon and orange extracts. Mix the flour and baking soda together and add it to the butter mixture. Mix until combined.

Bake spoon-sized drop cookies on an ungreased cookie sheet for 10 to 12 minutes or until the edges are golden brown. Remove and place cookies on a cooling rack.   Makes 3 dozen

 

SUGARPLUMS               > Back to Top <

1 cup chopped pitted prunes
1 cup golden raisins
1/3 cup slivered almonds
2 tablespoons brandy or Armagnac
1/4 cup superfine sugar, for coating


Place the prunes, raisins, almonds and brandy in a food processor. Pulse on and off 10 times or until the mixture forms a thick paste.

Wet your hands and roll heaping teaspoonsful of the fruit mixture into balls between your palms. Roll each ball in superfine sugar. Store the candies in an airtight container at room temperature for up to 2 weeks.

Sugarplums are best made 12 to 24 hours in advance. If desired, reroll the sugarplums in superfine sugar just before serving.   Makes about 2 dozen sugarplums

TWELFTH DAY CAKE               > Back to Top <

The twelfth day is January 6. Traditionally a bean or coin was baked into this cake, the person who got the coin or bean was crowned king or queen.

4 cups self-rising Flour
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 lb. unsalted butter, room temp
2 1/2 cups dark brown sugar
6 eggs
2 cups assorted dried fruit, chopped
1/2 cup raisins or currants
1 cup finely ground blanched almonds
1/2 cup sliced almonds
4 ounces brandy

Preheat the oven to 350F. Butter and flour 2 9-inch cake pans. In a large bowl, sift the flour together with the nutmeg and ginger. In another bowl, cream the butter together with the sugar. Add the eggs one at a time, adding some of the flour mixture after each egg. Fold in the dried fruits and nuts. Stir in the brandy if you are using it. Pour the mixture into the prepared pans and bake for 2 hours or until tests done when pierced with a toothpick.

WASSAIL              > Back to Top <

This Christmas punch is served hot and in giant bowls with clove studded pomanders of orange or any citrus fruit afloat. The vodka used here doesn't really affect the taste so if you are opposed to or out of vodka the only difference here will likely be just the absence of a hangover.

3 small oranges or Clementines
Whole cloves
2 quarts apple cider
2 cups orange juice
1 cup freshly squeezed lemon juice
1 1/2 cups pineapple juice
1 cup vodka

Pierce each of the oranges or Clementines in a decorative way with the cloves. In a large stockpot, add the cider, orange, lemon, and pineapple juices. Bring to a simmer over a low heat. Add the vodka. Float the orange pomanders in the punch and serve.

YORKSHIRE PUDDING             > Back to Top <

1-1/2 cups all-purpose flour
3/4 teaspoon salt
3 eggs
3/4 cup water
1/2 cup beef drippings
3/4 cup milk

Mix flour and salt together until blended. Make a well in the flour, add the milk, and whisk until consistent. Beat the eggs into the batter. Add water and beat again until the mixture is light and frothy. Set aside for an hour (or, if it's the day before, cover in the fridge overnight).

When the roast beef is ready to come out of the oven, ready the mixture.

Preheat oven to 400 degrees F (205 degrees C).

Pour off drippings from roast beef and measure out desired amount (about 1/2 cup should do). Pour drippings into a 9x12 inch baking dish and place into the oven until the drippings sizzle. Pour the batter over the drippings and bake for 30 minutes (or until the sides have risen and are golden brown). Cut into eight portions and serve immediately. Makes 8 servings

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