Recipe ingredients:

• 3/4 cup apple sugarfree syrup
• 1/4 cup cinnamon sugarfree syrup
• 2 scoops vegefuel
• 1 1/2 cups crushed ice
• 1/4 cup heavy cream, optional

 Recipe method:

• Blend until smooth.

 Recipe ingredients:

• 8 ounces bread flour
• 8 ounces whole wheat flour
• 1 1/2 teaspoons salt
• 2 tablespoons sugar, white or brown
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 2/3 cup applesauce
• 1/2 cup apple juice, or orange juice
• 1/3 cup dried cranberries
• 1 ounce chopped walnuts
• 1 1/2 teaspoons yeast

 Recipe method:

• Add ingredients to baking pan in order given.
• Bake on basic/light mode, about 4 hours.
• Drop in cranberries which have been coated with the cinnamon and nutmeg after first knead.
• Add yeast to dispenser.

 Recipe ingredients:

• 1/2 cup old-fashioned rolled oats
• 5/8 cup water, for welbilt add 2 tablespoons more water
• 1/2 cup unsweetened applesauce
• 2 3/4 cups bread flour
• 1 1/2 teaspoons salt
• 2 tablespoons brown sugar
• 1 1/2 tablespoons nonfat dry milk powder
• 1 1/2 tablespoons butter or margarine
• 1/2 cup raisins
• 2 teaspoons ground cinnamon
• 2 teaspoons active dry yeast

 Recipe method:

• Place all ingredients in bread pan.
• Select light crust setting and press start.
• After the baking cycle ends, remove bread from pan, place on cake rack and allow to cool 1 hour before slicing.
• This is a very moist and delicious bread.

 Recipe ingredients:

• 6 strips of bacon
• 1 large onion, chopped
• 1 large green pepper, chopped
• 4 cups dried navy or great northern beans
• 8 cups water
• 1/2 cup dark corn syrup
• 1/2 cup ketchup
• 1/4 cup dark brown sugar
• 1 teaspoon yellow mustard
• 1/2 teaspoon cinnamon
• Salt and pepper to taste

 Recipe method:

• In slow cooker set on medium heat, fry bacon until slightly crisp.
• Remove from pan and break into 2 inch pieces.
• Saute onion and green pepper in bacon grease until tender.
• Add beans, water, bacon pieces and remaining ingredients.
• Stir well to combine.
• Cook according to the directions for the cooker or until beans are tender and broth has thickened, at least 8 hours.
• Can be made ahead and reheated in cooker, on top of stove or in the oven.

 Recipe ingredients:

• 2 sleeves saltine crackers
• 3 cans whole oysters, Drained
• 1 stick butter or margarine
• Evaporated milk
• Black pepper, to taste

 Recipe method:

• Preheat oven to 350 degrees F.
• Into large bowl, combine crackers, drained oysters, melted butter and black pepper to taste.
• Stir gently till well mixed.
• Add evaporated milk to reserved oyster liquid to make 2 cups.
• Pour into cracker-oyster mixture, stir gently to mix well.
• Spoon mixture into greased casserole dish
• Pour enough milk over mixture to make it soupy.
• Milk should be to top of mixture.
• Bake at 350 degrees F for 30 to 40 minutes until puffed and lightly browned.
• This dish is better too moist than it is too dry.

 Recipe ingredients:

• 1 3/4 cups unbleached flour
• 2 3/4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup shortening
• 2/3 cup sugar
• 2 eggs
• 4 bananas, very ripe, mashed
• 1/2 cup chopped pecans or walnuts, optional

 Recipe method:

• Preheat oven to 350 degrees F.
• Sift together flour, baking powder, and salt.
• Beat shortening in mixer until creamy.
• Add sugar and eggs, continue beating at medium speed one minute.
• Add bananas to egg mixture. Mix until blended.
• Add flour mixture, beating at low speed only until blended.
• Turn into buttered loaf pan and bake for 1 hour or until toothpick inserted in center of loaf comes out clean.
• Notes: Substitute cream cheese for shortening. For spicy version, add 1/2 teaspoon cinnamon, 1/4 teaspoon mace and 1/4 teaspoon nutmeg to flour mixture.

 Recipe ingredients:

• 1 cup unsalted butter, softened
• 1/2 cup brown sugar
• 2 egg yolks, unbeaten
• 1/2 teaspoon vanilla
• 1/4 teaspoon salt
• 2 cups sifted unbleached flour
• 2 egg whites, unbeaten
• 1 1/4 cups finely chopped walnuts or pecans
• Jam or jelly

 Recipe method:

• Preheat oven to 350 degrees F.
• Cream butter until fluffy.
• Gradually add brown sugar and mix until well blended.
• Add egg yolks. Mix well.
• Blend in vanilla, salt and flour.
• Shape into 1 inch balls.
• Dip each ball in egg whites, then roll in chopped nuts.
• Place on ungreased cookie sheet about 1 inch apart.
• Bake for 5 minutes.
• Quickly make a depression in center of each cookie with thumb.
• Bake 6 minutes longer.
• Cool and fill depression with jam.

 Recipe ingredients:

• 1 quart milk
• 1 vanilla bean or 1 tablespoon extract
• 12 egg yolks
• 2 cups sugar
• 1 cup dark rum
• 2 cups bourbon
• 1 cup cognac or other brandy
• 8 egg whites
• 3 tablespoons sugar
• 1 quart cream
• Freshly grated nutmeg

 Recipe method:

• In a heavy medium-sized saucepan, barely boil the milk with the vanilla bean, which has beens split lengthwise, scraped with the back edge of a knife and added to the milk, seeds, pod, and all.
• If using vanilla extract, you will add it after eggnog base has cooked.
• Meanwhile, place a large strainer over a bowl set in a large bowl of ice.
• Beat the yolks and sugar together in the top of a double boiler, by hand or with electric beaters, until thick and smooth, about 1 minute.
• Whisk in the hot vanilla milk.
• Cook in the double boiler set over simmering water, stirring constantly all around the bottom and corners with a rubber or wooden spatula.
• In time, foam will subside.
• The eggnog base is done when it coats a wooden spoon without bare spots, about 15 minutes.
• Immediately pour through strainer, stirring to cool.
• When cool to the touch, slowly whisk in all liquors.
• If using vanilla extract instead of vanilla bean, add this now, too.
• Store eggnog base in refrigerator overnight or up to three days, to ripen.
• At serving, remove vanilla bean and pour eggnog base into a large punch bowl.
• Beat egg whites with 3 tablespoons sugar to stiff peaks.
• Fold into eggnog mixture.
• Beat cream to stiff peaks and fold it in, too.
• Let some lumps of the cream and egg whites float on surface.
• Sprinkle with nutmeg.
• Serve immediately, using a ladle.

 Recipe ingredients:

• Cake:
  • 1 cup flour, sifted cake
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 4 eggs
  • 1 cup sugar
  • 1/4 cup water
  • 1 tablespoon lemon juice
• Meringue mushrooms:
  • 2 egg whites
  • 1/4 cup cream of tartar
  • 1/4 cup sugar
  • Cocoa, powdered
• Butter cream:
  • 1 cup butter, sweet, softened
  • 3 egg yolks
• Icing:
  • 1 tablespoon espresso, powdered
  • 1 tablespoon milk
  • 3 cups sugar, confectioners, sifted
  • Food coloring, green

 Recipe method:

• Grease a jelly roll baking sheet. Line with parchment paper.
• Grease the parchment paper.
• Sift dry ingredients together.
• Beat eggs at high speed about 5 to 10 minutes.
• Add sugar by tablespoonfuls.
• Continue beating until the butter is very thick.
• Then add lemon juice and water.
• Fold in dry ingredients in four stages, 1/4 cup at a time.
• Spread evenly on the baking sheet.
• Bake at 375 degrees F for 15 minutes or until the sponge springs back when tested.
• Sift powdered sugar onto the sponge.
• Turn cake out onto a clean tea towel.
• Remove parchment paper.
• Trim edges of the sponge if they are crispy.
• Roll up gently, leaving towel inside, while still warm. Let cool.
• Beat egg whites, and when foamy add the cream of tartar.
• When soft peaks form, gradually beat in the sugar.
• Beat until meringue is stiff and glossy.
• Pipe meringue through a pastry bag, making and equal number of stems and caps to resemble small mushrooms.
• Bake mushroom pieces at 250 degrees F about 45 minutes.
• When cool, glue them together with butter cream icing and dust lightly with cocoa in a fine strainer.
• Beat egg yolks and butter together until smooth.
• Add coffee and milk. Gradually add powdered sugar. Beat until smooth.
• Mix about 1/3 cup to 1/2 cup of the frosting with green food coloring for the ivy decoration.
• Unroll cooled sponge, remove towel, spread, cake with butter cream icing.
• Roll up. Cut off at a diagonal, a 2 inch slice. This is the tree stump.
• Frost the outside, then add the stump and frost.
• Make ivy patterns. Add the mushrooms.
• Dust the whole cake very lightly with powdered sugar, to simulate snow.
• Keep in refrigerator. Cut with serrated knife.

 Recipe ingredients:

• 1 1/2 cups peanut butter
• 2 1/2 cups powdered sugar
• 1 stick margarine
• 1 teaspoon vanilla
• Chocolate fudge magic shell

 Recipe method:

• Mix peanut butter, sugar, margarine and vanilla until semi-dry and crumbly.
• Shape into bite sized balls.
• Place balls on wax-papered covered cookie sheet.
• Freeze 1 hour.
• Dip into magic shell, leaving top uncovered to resemble a buckeye.
• Freeze until serving.

 Recipe ingredients:

• 3 cups chopped pecans
• 2 cups chopped candied pineapple
• 3/4 cup chopped candied cherries
• 1/3 cup chopped candied orange peel
• 1 3/4 cups plus 3 tablespoons all-purpose flour
• 1 cup butter, at room temperature
• 1 cup sugar
• 5 eggs
• 1 tablespoon vanilla extract
• 1 tablespoon lemon extract
• 1/2 teaspoon baking powder
• 1 pinch salt
• Powdered sugar

 Recipe method:

• Position rack in lowest third of oven and preheat to 250 degrees F.
• Grease and flour 12 cup bundt pan or tube cake pan.
• In large bowl, mix pecans and fruits with 3 tablespoons flour.
• In another large bowl, cream butter with sugar until light and fluffy.
• Beat in eggs 1 at a time.
• Stir in vanila and lemon extracts.
• Sift 1 3/4 cups flour with baking powder and salt.
• Add dry ingredients to batter. Stir until blended.
• Mix fruit mixture into batter.
• Pout batter into prepared pan.
• Bake until golden brown and test if inserted into centre comes out clean, about 2 1/2 hours.
• Cool in pan on rack 15 minutes.
• Turn out onto rack and cool.
• Can be prepare 2 weeks ahead. Wrap in foil and store at room temperature.
• Dust with powdered sugar.

 Recipe ingredients:

• 1 package active dry yeast
• 1/4 cup warm water, 110 to 115 degrees F
• 3/4 cup warm milk, 110 to 115 degrees F
• 1/4 cup sugar
• 1/4 cup shortening
• 1 teaspoon salt
• 1 egg, lightly beaten
• 3 3/4 cups all-purpose flour
• 1 cup candied cherries, quartered
• 1 cup confectioners sugar
• 1 tablespoon milk

 Recipe method:

• In a large mixing bowl, dissolve yeast in warm water.
• Add warm milk, sugar, shortening, salt, egg and 2 cups flour.
• Beat until smooth. Stir in cherries.
• Add enough of the remaining flour to form a soft dough.
• Turn onto a floured board.
• Knead until smooth and elastic, about 6 to 8 minutes.
• Place in a greased bowl, turning once to grease top.
• Cover and let rise in a warm place until doubled, about 1 hour.
• Punch dough down. Let rest for about 10 minutes.
• Divide dough into half.
• Roll each half into a 12 x 7 inch rectangle.
• Cut twelve 1 inch strips from each rectangle.
• Twist each strip and place 2 inches apart on greased baking sheets, shaping one end like a cane.
• Cover and let rise until doubled, about 45 minutes.
• Bake at 375 degrees F for 12 to 15 minutes or until golden brown.
• Cool completely.
• Combine confectioners sugar and milk. Frost rolls.

 Recipe ingredients:

• 3 tablespoons shortening
• 2 1/2 cups walnuts, finely chopped
• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 cup butter, softened
• 1 1/3 cups granulated sugar
• 3 large eggs
• 1 cup sour cream or plain non fat yogurt
• 1 ripe banana, mashed
• 2 tablespoons orange liqueur
• Orange sugar glaze:
  • 1 cup confectioners sugar, sifted
  • 2 tablespoons orange juice

 Recipe method:

• Thoroughly grease a 10 to 12 cup microwave safe Bundt pan with shortening.
• Sprinkle with 1/2 cup of the chopped walnuts to coat evenly.
• Sift flours, baking powder and baking soda. Set aside.
• Cream butter and sugar until fluffy.
• Beat in eggs, one at a time.
• Stir sour cream or yogurt, banana and liqueur into egg mixture.
• Combine flour mixture with banana-egg mixture.
• Stir in remaining walnuts.
• Spoon into prepared pan.
• Place on top of a microwave-proof bowl in center of microwave.
• Cook on medium for 10 minutes, then on high 5 to 7 minutes until cake tests done, turning twice.
• Let cake stand 15 minues.
• Turn out onto serving place. Let cool.
• Glaze: Mix sifted confectioners sugar and orange juice until smooth.
• Pour glaze evenly over cake and serve.

 Recipe ingredients:

• 9 cups Chex cereal, any type
• 2 cups coconut, optional
• 1 cup peanuts
• 1 cup brown sugar
• 1/2 cup butter
• 1/2 cup corn syrup
• 1 teaspoon vanilla
• 1/2 teaspoon baking soda
• 2 cups chocolate chips
• 1 1/2 cups raisins

 Recipe method:

• Preheat oven to 250 degrees F.
• Combine cereal, coconut and peanuts in roasting pan.
• In small saucepan over medium, heat brown sugar, butter and corn syrup to boiling, stirring.
• Without stirring, boil 5 minutes.
• Stir in vanilla and baking soda.
• Pour over cereal mixture, stir until evenly coated.
• Bake 1 hour, stirring every 15 minutes.
• Cool, stirring frequently.
• Stir in chocolate chips and raisins.
• Store in airtight container.

 Recipe ingredients:

• 3/4 cup vegetable shortening, butter flavored
• 1 1/4 cups light brown sugar, packed
• 2 tablespoons milk
• 1 tablespoon vanilla extract
• 1 egg
• 2 cups all-purpose flour
• 1 teaspoon salt
• 3/4 teaspoon baking soda
• 1 cup semisweet chocolate chips
• 1 cup pecans, coarsely chopped
• Icing:
  • 1 1/4 cups powdered sugar
  • 3 tablespoons vegetable shortening
  • 2 teaspoons milk
  • 1 teaspoon light corn syrup
  • Red and green chewy candies, or gum drops

 Recipe method:

• Preheat oven to 375 degrees F.
• Line 4 cookie sheets with foil and lightly grease the foil.
• In a large bowl with an electric mixer on medium speed, beat the brown sugar, shortening, milk and vanilla extract until well blended.
• Beat in the egg.
• In a medium bowl, combine the flour, salt and baking soda.
• With a spoon, stir into the shortening mixture just until blended.
• Stir in the chocolate chips and pecans.
• Divide the dough into quarters. Divide each quarter into 12 pieces.
• Roll each piece into a 1 inch ball.
• Arrange the balls on the cookie sheets almost touching to form an 8 inch circle.
• Flatten the balls slightly with your fingers.
• Repeat with the remaining balls to make 3 more wreaths.
• Bake one cookie sheet at a time for 12 to 14 minutes, or until the wreaths are lightly browned. Do not overbake.
• Cool completely before removing from the cookie sheet.
• Meanwhile, prepare the icing.
• In a small bowl with the mixer on medium speed, beat the powdered sugar, shortening, milk and corn syrup until smooth.
• If too thick, thin with a little milk. If too thin, add more powdered sugar.
• The icing may be covered and refrigerated for up to 1 week.
• Spread or pipe the icing over the cooled wreaths.
• Cut the red and green candies as needed for flowers and leaves.
• Place in clusters around the wreath.

 Recipe ingredients:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup, 2 sticks, unsalted butter, softened
• 3/4 cup sugar
• 3/4 cup brown sugar
• 2 teaspoons vanilla extract
• 2 large eggs
• 1 bag, 11 to 12 ounces, semi-sweet chocolate chips
• 1 cup chopped toasted walnuts

 Recipe method:

• Preheat oven to 375 degrees F.
• Combine flour, baking soda and salt. Set aside.
• Combine butter, sugar, brown sugar and vanilla. Beat until creamy.
• Add eggs and beat until well combined.
• Gradually add flour mixture.
• Stir in chocolate chips and nuts.
• Drop by teaspoons onto ungreased cookie sheets.
• Bake 8 to 10 minutes.

 Recipe ingredients:

• 1 cup butter, do not use margarine
• 1/2 cup brown sugar, packed
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 2 cups semisweet chocolate chips

 Recipe method:

• Preheat oven to 325 degrees F.
• Measure the butter, sugar, vanilla and flour into large bowl.
• Work this all together until it forms a ball. Use your hands.
• Add the chocolate chips. Work well into dough.
• Roll into balls, about 1 inch in diameter.
• Place on ungreased cookie sheets.
• Press down with a lightly floured fork.
• Bake in a preheated oven for 10 to 15 minutes.
• This recipe makes about 5 dozen cookies.
• These cookies freeze well.

 Recipe ingredients:

• 3/4 cup mashed potatoes
• 1, 16 ounces, package confectioners sugar
• 4 cups flaked coconut
• 1 teaspoon almond extract
• Chocolate coating:
  • 2 tablespoons soft butter or margarine
  • 2 tablespoons corn syrup
  • 3 tablespoons water
  • 1 package chocolate fudge frosting mix

 Recipe method:

• Mix all ingredients except chocolate coating.
• Drop mixture by heaping teaspoonfuls onto waxed paper.
• Roll into balls. Chill 1/2 to 1 hour or until firm.
• If mixture is too soft to form balls, chill before shaping.
• Prepare chocolate coating: In top of double boiler, mix butter, corn syrup and water. Stir in frosting mix, dry, until smooth. Heat over rapidly boiling water 5 minutes, stirring occasionally.
• Using tongs or forks, dip balls in coating, turning to coat evenly. Keep coating over hot water while dipping balls.
• Remove balls from coating and place on waxed paper or wire rack. Chill until firm.
• If instant mashed potatoes are used, prepare as directed on package for 2 servings.

 Recipe ingredients:

• 1/2 cup unsalted butter, softened
• 1/2 cup shortening
• 1, 3 ounces, package cream cheese, softened
• 1 1/2 cups sugar
• 1 egg, well beaten
• 2 tablespoons milk
• 1/2 teaspoon vanilla
• 2 ounces unsweetened chocolate, melted
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup chopped walnuts

 Recipe method:

• Preheat oven to 350 degrees F.
• Thoroughly cream together the butter, shortening, cream cheese and sugar.
• Add egg, milk and vanilla. Beat well.
• Stir in cooled chocolate.
• Sift together the flour and salt.
• Add to batter. Blend well. Stir in nuts.
• Drop by teaspoons onto greased cookie sheets.
• Bake approximately 10 minutes.

 Recipe ingredients:

• 1/2 cup unsalted butter, softened
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 1/2 cup brown sugar
• 1 1/2 cups sifted unbleached flour
• 2 tablespoons milk
• 1/4 cup semi-sweet chocolate pieces, finely chopped
• Chocolate filling:
  • 3/4 cup semi-sweet chocolate pieces
  • 1 tablespoon butter
  • 2 tablespoons light corn syrup
  • 1 tablespoon water
  • 1 teaspoon vanilla

 Recipe method:

• Preheat oven to 375 degrees F.
• Cream butter with salt and vanilla until fluffy.
• Gradually add brown sugar.
• Blend in flour, milk and chocolate.
• Shape dough into 1 inch balls.
• Place on ungreased cookie sheet about 1 inch apart.
• Make depression with thumb in center of each cookie.
• Bake 8 to 10 minutes.
• Roll in confectioners sugar while still warm.
• Cool completely.
• Fill depression with chocolate filling.
• Allow filling to set completely before storing cookies.
• Chocolate filling:
  • Melt the chocolate and butter in a saucepan over hot water, or melt in microwave.
  • Stir to blend. Cool slightly.
  • Blend in corn syrup, water and vanilla.
  • Fill cookies before chocolate cools and sets.
  • Extra filling may be refrigerated and used later, heated in microwave until soft, as a yummy chocolate sauce over ice cream or cake.

 Recipe ingredients:

• 1 cup nonfat milk
• 1/2 cup sugar
• 2 packages yeast
• 1/2 cup warm water, 105 to 115 degrees F
• 1/2 cup nonfat egg substitute
• 1 teaspoon vanilla
• 1 1/2 teaspoons salt
• 6 cups flour
• 1 grated lemon zest
• 1 cup mixed candied fruit
• 1 cup golden raisins
• 1 tablespoon butter, melted
• Powdered sugar
• Red candied pineapple

 Recipe method:

• Heat milk and sugar in saucepan to scalding. Cool to lukewarm.
• Combine yeast and warm water in mixing bowl, stirring until yeast is dissolved.
• Add cooled milk mixture to yeast mixture in mixing bowl.
• Stir in egg substitute, vanilla and salt.
• Beat in 3 cups of flour and lemon zest.
• Beat in remaining flour to make soft dough.
• Knead in mixed candied fruit and raisins.
• Knead about 10 minutes, until smooth and elastic.
• Put dough in greased bowl and let rise in warm place until doubled in bulk, about 1 hour.
• Punch down. Divide dough in half.
• Roll first half of dough on lightly floured surface into oval about 1/4 inch thick.
• Fold in half lengthwise.
• Place on greased baking sheet.
• Brush with half of melted butter.
• Repeat with second half of dough.
• Cover loaves and let rise until doubled, about 45 minutes.
• Bake at 375 degrees F for 25 to 30 minutes, until golden brown.
• Let cool to warm.
• Sprinkle with powdered sugar and decorate with candied pineapple or cherries.

 Recipe ingredients:

• 1 cup soft butter, real butter only
• 2 tablespoons vanilla
• 3 cups flour
• 2/3 cup sugar
• 2 eggs
• 1/2 teaspoon salt

 Recipe method:

• Cream butter until light and fluffy.
• Add sugar. Gradually stir in vanilla.
• Add eggs one at a time, beating after each addition.
• Blend in flour and salt. Mix well.
• Wrap dough and chill for at least 2 hours.
• Lightly flour a pastry cloth and rolling pin.
• Roll dough to about 1/8 inch thickness.
• Cut into desired shape.
• Place 1 inch apart on cookie sheets.
• Bake at 350 degrees F for 10 minutes or until lightly brown.
• Cool, frost and decorate.
• Makes 5 dozen.

 Recipe ingredients:

• 1/2 cup granulated sugar
• 1/2 cup crushed peppermint candy canes or hard peppermint candies
• 1/2 cup, 1 stick, salted butter or margarine, at room temperature
• 1/2 cup plain or butter flavored shortening
• 1 cup confectioners sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon liquid red food coloring

 Recipe method:

• Adjust two racks to divide the oven into thirds.
• Preheat the oven to 375 degrees F.
• Have ready two ungreased baking sheets.
• In a small bowl, mix the sugar with the crushed candy. Set aside.
• In a large bowl, with an electric mixer at medium-high speed, beat together the butter, shortening, confectioners sugar, egg, vanilla and peppermint extract until light and fluffy, 2 or 3 minutes.
• With the mixer at medium-low speed, gradually add the flour, beating just until blended.
• Remove half of the dough from the bowl and set aside on a sheet of waxed paper.
• To the dough remaining in the bowl, add the red food coloring and beat until evenly colored.
• At this point both of the doughs can be tightly wrapped separately in aluminum foil and refrigerated for up to a week or frozen for up to three months. If frozen, thaw in the refrigerator and bring to room temperature before proceeding.
• For each candy cane, scoop 1 teaspoonful of the plain dough and the same amount of pink dough.
• Roll each scoop between the palms of your hands to make a 4 inch rope.
• Twist the ropes together and shape into a candy cane.
• As they are made, arrange the canes on an ungreased baking sheet, spacing them about 1 inch apart.
• Bake for about 10 minutes until firm to the touch and barely golden.
• Reverse the baking sheets on the racks and from front to back once during baking.
• The moment the cookies come from the oven, sprinkle each one with the sugar and peppermint mixture.
• With a wide turner, immediately transfer the cookies to wire racks to cool completely.
• Store in a tightly covered container, separating the layers with sheets of waxed paper.

 Recipe ingredients:

• 1 cup margarine, melted
• 1 1/4 cups flour, sifted
• 2 cups milk or half and half
• 4 teaspoons salt
• 1 teaspoon onion salt
• 5 1/3 cups instant rice
• 6 cups turkey or chicken stock
• 1 pound grated cheddar cheese
• 6 packages frozen asparagus or broccoli
• 8 cups turkey or chicken
• 1/2 cup slivered almonds

 Recipe method:

• Melt butter. Stir in flour and cook until bubbly.
• Add milk and stir until it thickens.
• Add 2 teaspoons salt and 1/2 teaspoon onion salt.
• Pour equal amounts of instant rice in to 2 large, 9 x 13 inch, shallow casseroles.
• Pour broth and remaining salts over rice.
• Sprinkle half of cheese over rice.
• Top with asparagus or broccoli and the turkey or chicken.
• Pour cream sauce over all and sprinkle with remaining cheese.
• Bake 20 minutes at 375 degrees F.
• Sprinkle with slivered almonds and toast under broiler.

 Recipe ingredients:

• 1 1/2 pounds beef cubes
• 1/2 pound italian sausage
• 1 can tomatoes, 16 ounces
• 3 tablespoons Lipton onion soup mix
• 1/2 cup dry wine, optional
• 1 1/2 cups cooked small pasta shells
• 1 package frozen italian green beans, 10 ounces

 Recipe method:

• Brown beef cubes in small amount of vegetable oil.
• At same time, cook sausage for 5 minutes, to remove some fat.
• Cut sausage into small pieces and add to beef.
• Add can of tomatoes until bubbly.
• Pour in wine, cooking to boil off alcohol, about 5 minutes.
• Sprinkle soup mix. Stir well and cook slowly until meat is tender.
• If using pressure cooker, cook on high for 15 minutes and let cool down.
• Add green beans and let cook for 7 to 8 minutes.
• Add cooked shells. Mix well.
• Cover and let stand before serving.
• Leftovers gain flavor.

Tags: cassoulet, recipe, Christmas, recipes, cooking

 Recipe ingredients:

• 2 cups granulated sugar
• 1 cup butter, softened
• 2 eggs
• 1 teaspoon vanilla
• 5 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup sour cream
• Coffee frosting:
  • 1 teaspoon instant coffee granules
  • 1 teaspoon hot water
  • 6 teaspoons butter, softened
  • 1 teaspoon vanilla
  • 3 cups sifted powdered sugar
  • 1/3 cup whipping cream

 Recipe method:

• Beat granulated sugar and 1 cup butter in large bowl until light and fluffy.
• Blend in eggs and 1 teaspoon vanilla.
• Combine flour and baking soda.
• Add alternately with sour cream, mixing well after each addition.
• Refrigerate 6 hours or overnight.
• Divide dough into 4 pieces.
• Roll out 1 piece on lightly floured surface to 1/8 inch thickness. Keep remaining dough refrigerated.
• Cut into desired shapes.
• Place on ungreased cookie sheets.
• Bake at 375 degrees F for 10 to 12 minutes or until bottoms are golden brown.
• Repeat with remaining dough.
• Cool completely.
• Frost with coffee frosting.
• Coffee frosting:
  • Dissolve coffee granules in water.
  • Beat 6 tablespoons butter in medium bowl until soft.
  • Stir in coffee mixture and 1 teaspoon vanilla.
  • Add powdered sugar. Mix until well combined.
  • Gradually add cream until good spreading consistency.

Tags: cookies, recipe, Christmas, recipes, cooking

 Recipe ingredients:

• 1 tablespoon unsalted butter
• 3/4 cup thinly sliced carrots
• 3/4 cup chopped onions
• 1 boneless cooked ham
• 4 cups dry white wine, divided
• 6 sprigs parsley
• 2 bay leaves, broken in half
• 6 peppercorns, crushed
• 1/2 teaspoon dried thyme
• Powdered cloves
• 1/4 cup apple jelly
• 3 tablespoons sweet-hot mustard
• 2 cups low-sodium chicken stock
• 10 1/2 tablespoons cornstarch
• 10 1/2 tablespoons cold water
• Fresh watercress, for garnish

 Recipe method:

• Preheat oven to 350 degrees F.
• Heat butter in large, heavy roasting pan over medium heat.
• When hot, add carrots and onions and saute, stirring, until softened, about 3 minutes.
• Place ham, fat side up, on top of vegetables.
• Add 3 cups wine, parsley, bay leaves, peppercorns, thyme and cloves to pan.
• Bring to a simmer. Remove from stovetop.
• Cover pan. Transfer to oven.
• Bake until quite tender when pierced with knife, about 1 1/2 hours or longer, basting every 20 minutes with pan juices.
• Remove pan from oven. Raise temperature to 450 degrees F.
• Combine jelly and mustard in small saucepan.
• Cook over low heat, stirring, until jelly is dissolved.
• Brush ham with mustard mixture and return to oven.
• Bake uncovered for 15 minutes. Remove pan from oven.
• Remove ham from pan. Tent loosely with aluminum foil.
• Let cool for 20 minutes while making sauce.
• Discard bay leaves and parsley.
• Puree remaining vegetables and any juices in pan in food processor, blender or food mill.
• Return to roasting pan. Place pan on stovetop over high heat.
• Add remaining 1 cup wine and stock.
• Cook until mixture is reduced slightly, by a fourth.
• Stir together cornstarch and water.
• Stir into roasting pan and cook, whisking constantly, until sauce thickens lightly.
• To serve, cut ham into thin slices and arrange, overlapping, on serving platter.
• Garnish with watercress. Top with a little sauce. Pass remaining sauce separately.

Tags: ham, braised, white, wine, vegetables, recipe, Christmas, recipes, cooking

 Recipe ingredients:

• 2 cups all-purpose flour, sifted
• 1/3 cup sugar
• 1 1/4 teaspoons soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1 cup suet, ground or grated
• 1 cup buttermilk or sour milk
• 1 cup raisins
• 1/3 cup molasses
• Butterscotch, nutmeg or hard sauce

 Recipe method:

• Sift together the flour, sugar, soda, salt, cinnamon, ginger, nutmeg and cloves.
• Stir in suet, buttermilk or sour milk, raisins and molasses.
• Mix until dry ingredients are moistened.
• Turn into well greased 2 quart mold or casserole.
• Cover with tight cover or aluminum foil.
• Place on rack in large steamer or kettle.
• Add boiling water to height of 2 inches in steamer. Cover.
• Steam 2 to 2 1/2 hours or until pudding springs back when touched lightly in center.
• Serve hot, cut into slices with butterscotch, nutmeg or hard sauce.
• If desired, Christmas pudding may be baked in a 300 degrees F oven. Place a pan of water in oven. Cover pudding and bake 1 1/2 to 1 3/4 hours.
• Butterscotch sauce:
  • Combine 1 cup firmly packed brown sugar, 2 tablespoons flour and 1/8 teaspoons salt.
  • Stir in 1 cup cream and 1 cup milk.
  • Cook over medium heat, stirring constantly, until slightly thickened.
• Hard sauce:
  • Cream 1/2 cup butter.
  • Add gradually 2 cups sifted confectioners sugar, creaming until light and fluffy.
  • Blend in 1/8 teaspoon salt, 1 tablespoon boiling water, 1 teaspoon vanilla and 2 teaspoons rum or brandy flavoring, if desired.
  • Chill until serving time.
• Nutmeg Sauce:
  • Cream 1/4 cup butter.
  • Gradually add 1/2 cup sugar, creaming until light and fluffy.
  • Blend in 1 egg yolk, 1 1/2 tablespoons flour and 1 teaspoon vanilla.
  • Gradually add 1 1/4 cups boiling water.
  • Cook in top of double boiler over boiling water, stirring constantly until slightly thickened.
  • Stir in 1/4 teaspoon nutmeg.

Tags: pudding, recipe, Christmas, recipes, cooking

 Recipe ingredients:

• 1 package lime Jello
• 2 cups pineapple juice
• 1 package cream cheese, small
• 1 cup pecans, chopped
• 1 cup boiling water
• 12 large marshmallows
• 1 1/2 tablespoons salad dressing
• 1 package lemon Jello

 Recipe method:

• Prepare lime jello with boiling water and 1 cup pineapple juice.
• Pour into square Pyrex dish, 10 x 10 inch.
• Refrigerate 3 to 4 hours until firm.
• Combine lemon jello, remaining cup of pineapple juice and marshmallows.
• Heat until melted and dissolved. Cool.
• Add remaining ingredients. Mix well.
• Pour over lime Jello and refrigerate.

Tags: salad, recipe, Christmas, recipes, cooking

 Recipe ingredients:

• 2 teaspoons cinnamon
• 1 teaspoon ground cloves
• 2 cups sugar
• 1/2 cup instant tea with twist of lemon
• 18 ounces jar of tang juice mix

 Recipe method:

• Mix together all the ingredients and store in air-tight container.
• Add 2 heaping teaspoons for each mug of boiling water for tea.

Tags: spiced, tea, recipe, Christmas, recipes, cooking

 Recipe ingredients:

• 1 cup granulated sugar
• 1 cup powdered sugar
• 1 cup butter
• 1 cup cooking oil
• 2 eggs
• 1 teaspoon vanilla
• 1 teaspoon salt
• 1 teaspoon cream of tartar
• 1 teaspoon baking soda
• 4 1/4 cups all-purpose flour
• Extra sugar for pressing cookies

 Recipe method:

• Preheat oven to 375 degrees F.
• Cream together the granulated sugar, powdered sugar, butter and cooking oil.
• Beat in eggs and vanilla.
• Add dry ingredients (the next four ingredients) and mix to incorporate.
• Roll dough into small balls about the size of a quarter.
• With a heavy bottomed crystal vase with a decorative bottom, or other cookie press, dip in sugar to coat well.
• Smash each ball of dough so they are spread out and flat, leaving an imprint and sugar.
• Bake in a 375 degrees F oven for 10 minutes, until the edges just start to turn slightly brown. Do not bake too long.
• Cool on the baking sheet briefly then transfer to wire rack to cool the rest of the way.

Tags: cotton, candy, sugar, cookies, recipe, Christmas, recipes, cooking

 Recipe ingredients:

• 1/2 pound unsalted butter, softened
• 5 tablespoons sugar
• 2 teaspoons vanilla
• 1 tablespoon water
• 2 cups unbleached flour
• 1/2 teaspoon salt
• 2 cups chopped pecans
• Sifted confectioner’s sugar

 Recipe method:

• Preheat oven to 325 degrees F.
• Cream butter. Add sugar, vanilla and water.
• Sift together the flour and salt.
• Stir into mixture until well mixed.
• Add pecans and mix thoroughly.
• Using portions the size of a walnut, roll into crescent shapes.
• Place on ungreased cookie sheets.
• Bake for approximately 15 minutes.
• Cool slightly.
• Roll in confectioner’s sugar while still warm.

Tags: crescent, cookies, recipe, Christmas, recipes, cooking

 Recipe ingredients:

• 1 cup butter
• 4 cups all-purpose flour
• 1/4 teaspoon salt
• 2 cups sugar
• 4 teaspoons baking powder
• 2 eggs
• 1 cup milk

 Recipe method:

• Preheat oven to 350 degrees F.
• Grease four 6 inch pie pans.
• Combine the butter, flour, sugar, salt and baking powder.
• Mix with your hands to form crumbs.
• Take out just enough for crumbs on top of cakes, about 3/4 cup. Set aside.
• To the remaining crumbs add the eggs and milk. Beat well.
• Divide batter evenly among prepared cake pans.
• Sprinkle with crumbs.
• Bake for 35 to 40 minutes or until cake tester inserted in center comes out clean.
• Remove from oven and set on racks to cool slightly.
• Remove cakes from pans and cool completely.

Tags: crumb, cake, recipe, Christmas, recipes, cooking

 Recipe ingredients:

• 9 egg yolks
• 3 egg whites
• 1 1/2 cups super fine sugar
• 1 quart whole milk
• 2 quarts heavy cream
• 1/4 cup bourbon
• 8 ounces cognac
• 2 ounces dark rum

 Recipe method:

• Beat egg yolks until thick and pale yellow.
• Add sugar to yolks and beat adding milk and 1 quart of heavy cream.
• Add bourbon, rum and cognac while stirring.
• Beat the other quart of heavy cream and egg whites seperately.
• Fold into the mixture and add nutmeg on top.

Tags: egg, nog, recipe, Christmas, recipes, cooking

 Recipe ingredients:

• 1 cup unsalted butter, softened
• 3/4 cup light brown sugar
• 2 tablespoons instant espresso powder, or very finely ground espresso beans
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1/4 teaspoon salt
• 2 1/2 cups all-purpose flour
• 1 cup semi-sweet chocolate chips
• 1/2 cup finely chopped pecans, toasted almonds or walnuts

 Recipe method:

• Preheat oven to 350 degrees F.
• In a large mixing bowl, cream the butter and sugar until light and fluffy.
• Add the coffee powder, vanilla and almond extracts.
• Add the flour and salt and mix just until the dough holds together.
• Add the chocolate chips and the nuts.
• Turn cookie dough out onto a piece of parchment or wax paper and form a log with the dough approximatelly 1 1/2 inches thick. You may need to make two logs.
• Refrigerate for at least one hour.
• Remove from refrigerator, slice into 1/4 inch thick pieces and place on an ungreased cookie sheet.
• Bake for approximately 15 to 20 minutes or until the edges begin to brown slightly.
• Let cool for 15 minutes on the cookie sheets before removing.
• Cream butter, sugars and oil.
• Add eggs and almond extract. Mix well.
• Beat in the baking soda, salt and cream of tartar.
• Gradually add the flour and whole wheat flour.
• Stir in almonds and the M&M’s. Shape into 1 inch balls, roll in sugar.
• Place on ungreased baking sheets. Flatten with a flat-bottomed glass.
• Bake in a 350 degrees F oven for 15 to 18 minutes or until lightly browned and cool on wire racks.

Tags: espresso, chocolate, chip, shortbread, recipe, Christmas, recipes, cooking

 Recipe ingredients:

• 3 cups sugar
• 3/4 cup margarine
• 2/3 cup evaporated milk
• 1, 12 ounces, package semi-sweet chocolate chips
• 1, 7 ounces, jar Kraft Marshmallow creme
• 1 cup chopped nuts
• 1 tablespoon vanilla

 Recipe method:

• Traditional method:
  • Combine sugar, margarine and milk in heavy 2 1/2 quart saucepan.
  • Bring to full rolling bail, stirring constantly.
  • Continue boiling 5 minutes over medium heat, stirring.
  • Remove from heat, stir in chocolate till melted.
  • Add marshmallow creme, nuts and vanilla. Beat till blended.
  • Pour into greased 13 x 9 inch pan.
  • Let cool and serve.
• Microwave method:
  • Microwave margarine in 4 quart microwave-safe bowl on high one minute or until melted.
  • Add sugar and milk. Mix well.
  • Microwave on high 5 minutes or until mixture begins to boil, stirring after 3 minutes.
  • Mix well. Scrape bowl.
  • Continue microwaving on high 5 1/2 minutes. Stir after 3 minutes.
  • Stir in chips until melted.
  • Add remaining ingredients. Mix well.
  • Pour into greased 9 inch square pan or 13 x 9 inch baking pan.
  • Cool at room temperature. Cut into squares.

Tags: fantasy, fudge, recipe, Christmas, recipes, cooking

 Recipe ingredients:

• 1 1/2 pound green beans, stemmed
• 1/2 cup onion, sliced and quartered
• 1 tablespoon olive oil
• 1/4 cup water chestnuts, slivered
• 1/4 cup almonds, slivered and toasted

 Recipe method:

• Cut green beans into 3 inch long pieces.
• Steam until tender, about 10 minutes.
• Remove from heat and set aside.
• Heat oil in a large pot.
• Saute the onions until soft, 5 minutes.
• Stir in the reserved beans along with the water chestnuts.
• Transfer immediately to a serving dish.
• Sprinkle with almonds and serve.

Tags: festive, green, beans, almonds, recipe, Christmas, recipes, cooking

 Recipe ingredients:

• 8 squares Baker’s sweet chocolate
• 2/3 cup sweetened condensed milk
• 1 teaspoon vanilla
• Chopped nuts, optional

 Recipe method:

• Melt chocolate with milk over hot water.
• Blend in vanilla. Mix well.
• Add chopped nuts, if desired.
• Spread in waxed paper-lined 8 x 4 inch or 9 x 5 inch loaf pan.
• Chill until firm.
• Makes 32 candies.

Tags: flawless, fudge, recipe, Christmas, recipes, cooking

 Recipe ingredients:

• 1 pound country ham, sliced
• 3/4 cup strong coffee, freshly brewed

 Recipe method:

• Cut off a strip of fat from the outside rim of the ham, leaving a portion of the fat intact.
• Cut the strip of fat into small cubes.
• Using a sharp knife, cut the fat remaining on the ham at intervals down to the meat.
• Put the cubed fat into a skillet, preferably of black cast iron, and cook, stirring, until the fat is rendered.
• Scoop out and discard the rendered pieces of fat.
• Add the ham slice to the skillet and fry until nicely browned on one side.
• Turn the slice and continue frying until brown and cooked through.
• Remove the ham slice.
• Pour the coffee into the skillet and cook, stirring, about 1 minute.
• Cut the ham slice into 2 to 4 pieces and serve the gravy on the side, to be poured over grits and/or spooned over the ham pieces.

Tags: fried, country, ham, red, eye, gravy, recipe, Christmas, recipes, cooking

 Recipe ingredients:

• 3/4 cup vegetable shortening
• 1 cup sugar
• 1 egg
• 1/4 cup molasses
• 2 cups all-purpose flour
• 1 teaspoon cinnamon
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 2 teaspoons ground ginger
• 1 teaspoon ground cloves
• 2 to 4 tablespoons sugar for rolling

 Recipe method:

• Preheat oven to 350 degrees F.
• Cream together shortening and sugar.
• Beat in egg and molasses.
• In a separate bowl, combine all dry ingredients and then add to wet mixture.
• Shape into 1 inch balls and roll in sugar.
• Place 2 inch apart on greased cookie sheets.
• Bake for 8 to 10 minutes. Do not overcook.

Tags: ginger, crackles, recipe, Christmas, recipes, cooking

 Recipe ingredients:

• 2 cups shortening, no substitutes
• 2 cups sugar
• 2 cups dark molasses
• 2 tablespoons ground cinnamon
• 2 teaspoons baking soda
• 1 teaspoon salt
• 9 to 10 cups all-purpose flour

 Recipe method:

• In a 5 quart pan, heat shortening, sugar and molasses on low, stirring constantly until sugar is dissolved.
• Remove from heat. Add cinnamon, baking soda and salt.
• Stir in flour, one cup at a time, until dough can be formed into a ball.
• Using remaining flour, lightly flour a wooden board.
• Turn dough onto the board.
• Knead until even in color and smooth, not crumbly or dry, adding more flour if needed. Form into a log.
• Cut into 5 equal pieces. Wrap in plastic bag.
• Cut patterns out of paper or cardboard.
• Line a baking sheet with foil and lightly grease the foil.
• Lay a damp towel on counter. Place prepared pan on towel, to prevent slipping.
• Unwrap one portion of dough.
• Using a very lightly floured rolling pin, roll out dough directly on baking sheet to a 15 x 10 1/2 inch rectangle about 1/4 inch thick.
• Position patterns at least 1/2 inch apart on dough.
• Cut around patters with a sharp knife or pizza cutter. Remove patterns.
• Remove dough scraps. Cover and save to reroll if needed.
• Bake at 375 degrees F for 10 to 14 minutes or until cookie springs back when lightly touched.
• Remove from oven. Immediately replace patterns on dough.
• Cut around the edges to trim off excess cookie.
• Cool 3 to 4 minutes or until cookies begin to firm up.
• Carefully remove to a wire rack. Cool.
• Repeat with remaining dough and patterns.

Tags: gingerbread, house, dough, recipe, Christmas, recipes, cooking

 Recipe ingredients:

• 8 cups confectioner’s sugar
• 6 tablespoons meringue powder
• 3/4 cup warm water
• Decorating bag
• 1 large dot decorating tip
• Spice jars
• Candies and cookies for decorating

 Recipe method:

• In a large mixing bowl, beat the sugar, meringue powder and 3/4 cup water on low until blended.
• Beat on high for 8 to 10 minutes or until stiff peaks form, adding additional water 1 tablespoon at a time, if needed.
• Place a damp paper towel over bowl and cover tightly until ready to use.
• To assemble frame of the house: test your cookie pieces to make sure they fit together snugly.
• If necessary, file carefully with a serrated knife or an emery board to make fit.
• Fill decorating bag 2/3 full with icing.
• Beginning with the front of the house, squeeze a 3/8 inch wide strip of icing onto the bottom edge of the front piece.
• Position on the cookie base, 3 inch from the front edge of the base.
• Prop it upright with spice jars for 2 to 3 minutes or until icing hardens. Remove jars.
• To add the sides, squeeze icing on lower edge of one side piece and side edge of the front piece.
• Align pieces at a right angle, making sure they are as tight as possible. Repeat with the other side.
• To add the back: squeeze icing on the bottom and side edges of the back piece. Position with the other assembled pieces.
• For add stability, squeeze icing along the inside edge of all pieces and corners.
• To assemble the roof: working with one side at a time, squeeze icing on the upper edge of the slant of the front and b back pieces on one side.
• Also squeeze icing on the adjoining side piece.
• Carefully place roof piece on the slants so that the roof’s peak is even with the points of the front and back. There should be an overhand of 1/2 inch. Repeat with other side of the roof.
• To decorate: add a chimney if desired. Decorate the house with remaining icing, candies and cookies of your choice.

Tags: gingerbread, icing, assembly, recipe, Christmas, recipes, cooking

 Recipe ingredients:

• Cookies:
  • 2 cups sifted unbleached flour
  • 1 teaspoon baking soda
  • 1/2 cup shortening
  • 1 1/3 cups brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon ground cloves
  • 1/2 teaspoon nutmeg
  • 1 egg, unbeaten
  • 1 cup chopped walnuts
  • 1 cup finely chopped unpared tart apples
  • 1 cup raisins, chopped, optional
  • 1/4 cup apple juice or milk
• Vanilla glaze:
  • 1 1/2 cups confectioner’s sugar
  • 1 tablespoon butter, softened
  • 1/4 teaspoon vanilla
  • 1/8 teaspoon salt
  • 2 1/2 tablespoons light cream

 Recipe method:

• Preheat oven to 375 degrees F.
• Sift together flour and baking soda.
• Mix shortening, brown sugar, salt, cinnamon, cloves, nutmeg and egg until well blended.
• Stir in half of flour mixture.
• Add nuts, apples and raisins.
• Blend in apple juice, then remaining flour mixture.
• Drop by tablespoons, 2 inches apart, onto greased cookie sheets.
• Bake approximately 12 minutes.
• Meanwhile, make vanilla glaze.
• Mix together all ingredients until well blended.
• Spread thinly over hot cookies.

Tags: glazed, apple, cookies, recipe, Christmas, recipes, cooking

 Recipe ingredients:

• Whole or half smoked ham
• Glaze:
  • 1/2 cup dark brown sugar
  • 1 teaspoon yellow mustard
  • 3/4 cup orange juice
  • Whole cloves
  • Pineapple slices and/or maraschino cherries, optional

 Recipe method:

• Score top of ham using diagonal cuts about 1 inch apart and about 1 inch into meat.
• Insert 1 clove into each square, or less if desired.
• Place in roasting pan and set in preheated oven.
• Stir together the brown sugar, mustard and orange juice. Brush all over top of ham.
• Roast 15 minutes per pound at 325 degrees F, basting with pan juices and additional glaze every 20 minutes.
• If desired, place pineapple slices with cherries in center, secured with toothpicks, on top for final hour or so of roasting.
• Remove from oven. Let rest for at least 20 minutes before slicing.

Tags: glazed, baked, ham, recipe, Christmas, recipes, cooking

 Recipe ingredients:

• 1 1/4 pounds sweet potatoes, peeled
• 2 cups raisins, optional
• 1/4 cup dark rum
• 5 eggs, slightly beaten
• 1/2 cup sugar
• 1 quart whipping cream
• 2 cups half and half
• 2 tablespoons cane syrup or molasses
• 1 tablespoon cinnamon
• 1/2 loaf french bread
• Raisin sauce:
  • 1 1/2 cups butter
  • 1/4 cup dark rum
  • 3 cups powdered sugar
  • 1 egg yoke

 Recipe method:

• Steam sweet potatoes and set aside.
• Soak raisins in rum.
• Mix eggs and next 5 ingredients.
• Add bread pieces, sweet potatoes and raisins.
• Bake in two 11 x 7 x 1 1/2 dishes at 350 degrees F for one hour or until set.
• Serve with rum sauce and enjoy.
• Rum sauce: Melt butter, stir in rum. Add powdered sugar, wisk until smooth. Stir in egg yoke. Cook 5 minutes and serve warm.

Tags: holiday, sweet, potatoes, recipe, Christmas, recipes, cooking

 Recipe ingredients:

• 3/4 pound, 3 sticks, butter, softened
• 2 1/4 cups sugar
• 1 egg
• 1 teaspoon nutmeg
• 1/2 teaspoon baking soda
• 1 cup milk
• 8 cups, more or less, all-purpose unbleached flour

 Recipe method:

• Cream the butter and sugar.
• Add the egg and beat well.
• Beat in the nutmeg.
• Dissolve the baking soda in the milk.
• Add to creamed mixture, alternating with flour.
• Start with less flour and gradually add more until dough is the consistency for rolling.
• Chill dough in several batches.
• When well chilled, remove from refrigerator, one batch at a time.
• Dough may need to soften slightly before rolling.
• Roll to thickness of about 1/4 inch.
• Cut out with large cookie cutters.
• Place on greased cookie sheets.
• Bake at 375 degrees F for approximately 10 minutes.
• Remove from cookie sheets and cool.
• Cookies will be somewhat tough. If too tough, you added to much flour.
• Store in airtight containers.
• Cookies are best if allowed to set several days before serving.

Tags: heavy, cookies, recipe, Christmas, recipes, cooking

 Recipe ingredients:

• 8 pounds very fresh organic turkey
• 2 ounces fresh herbs, on the stem
• 4 to 5 cloves garlic, peeled and sliced, optional
• 1 tablespoon freshly ground black pepper
• Salt
• 1 lemon

 Recipe method:

• Remove any visible fat from the turkey cavity.
• Ease the skin away from the flesh by gradually inserting your fingers between the skin and the breasts.
• Continue working your way round the bird until the skin is loose around the legs and back.
• Spread butter over the flesh and then stuff the space with the herbs, arranging the leaves over the surface of the turkey and under the skin.
• Do the same with the garlic slices, if you are using them.
• Rub the salt and pepper over the turkey and season inside.
• Prick the lemon all over with a skewer and put it into the cavity.
• Cover the bird loosely, but carefully, with foil or plastic film and refrigerate for 24 hours.
• When you are ready to cook it, bring the turkey back to room temperature and roast in a preheated oven at 400 degrees F for about 3 hours.

Tags: herbed, seasoned, roast, turkey, recipe, Christmas, recipes, cooking

 Recipe ingredients:

• 2 cups all-purpose flour
• 2/3 cup packed brown sugar
• 2/3 cup cold butter, no substitutes
• 1 cup chopped walnuts
• Filling:
  • 2 packages, 8 ounces, cream cheese, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1/4 cup milk
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • Sliced red and green maraschino cherries, optional

 Recipe method:

• In a bowl, combine flour and brown sugar, cut in butter until mixture resembles coarse crumbs.
• Stir in walnuts. Reserve one cup.
• Press remaining crumbs onto the bottom of an ungreased 9 x 13 inch pan.
• Bake at 350 degrees F for 12 minutes.
• Filling: In a mixing bowl, beat cream cheese and sugar until light and fluffy. Add eggs, one at a time, beat well after each addition. Beat in milk, lemon juice and vanilla.
• Pour filling over crust. Sprinkle with reserved crumbs.
• Bake 25 to 30 minutes longer or until edges are lightly browned and filling is almost set.
• Cool in pan on a wire rack. Cut into squares.
• Garnish with cherries if desired. Store in the refrigerator.

Tags: holiday, cheesecake, bars, recipe, Christmas, recipes, cooking

 Recipe ingredients:

• 1 1/3 cups unbleached flour, sifted
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup brown sugar, firmly packed
• 1/2 cup butter or regular margarine
• 2 tablespoons water
• 3 large eggs
• 1/4 cup brown sugar, firmly packed
• 1/4 cup butter or margarine, melted
• 1/2 cup raisins
• 1/2 cup golden raisins
• 2 tablespoons red candied cherries, chopped
• 2 teaspoons lemon rind, grated
• 1/8 teaspoon allspice, ground
• 1/8 teaspoon cinnamon, ground

 Recipe method:

• Stir the flour, baking powder and salt together in a mixing bowl.
• Mix in the 1/2 cup brown sugar and then cut in the 1/2 cup butter with a pastry blender or two knives until the mixture is crumbly.
• Stir in the water and press the mixture into the bottom of a 13 x 9 x 2 inch baking pan.
• Bake in a preheated 350 degrees F oven for 15 minutes or until golden brown.
• Meanwhile beat the eggs in a bowl until well blended, using an electric mixer at medium speed.
• Beat in the 1/4 cup of brown sugar and 1/4 cup of melted butter and blend well.
• Stir in the raisins, both kinds, the candied cherries, lemon rind and spices.
• Spread the mixture over the baked crust.
• Bake in the 350 degrees F oven for 15 more minutes.
• Cool in the pan on a wire rack and when cool cut into 24, 2 x 1 1/2 inch, bars.

Tags: holiday, fruit, bars, recipe, Christmas, recipes, cooking

 Recipe ingredients:

• 1 pound pasta, such as elbows or shells
• 1 large green pepper, cut into 1 inch pieces
• 1 large red pepper, cut into 1 inch pieces
• 1 medium onion, chopped
• 1 cup ricotta cheese
• 1/2 cup sour cream
• 1 heaping teaspoon Dijon style mustard
• 1/2 teaspoon Worcestershire sauce
• 1/2 cup milk
• Salt and pepper to taste
• 2 cups, 8 ounces, shredded sharp cheddar cheese

 Recipe method:

• Cook pasta in lightly salted water according to package directions for al dente. Drain. Set aside.
• Cook onions and peppers in water just until tender. Can be added to pasta at about the last 5 minutes. Drain.
• Meanwhile, place ricotta cheese, sour cream, mustard and Worcestershire sauce in a medium bowl.
• Whisk until creamy and the texture of a light bechamel, adding milk if needed to thin slightly.
• Place pasta, vegetables and ricotta mixture in bowl and mix to combine.
• Add salt and pepper.
• Add shredded cheese and combine well.
• Place in greased 13 x 9 x 2 inch baking pan.
• Cover with foil and bake in preheated 350 degrees F oven for about 30 minutes, or until hot and bubbly.
• If desired, remove foil to brown slightly.
• Notes: Can be made ahead, placed in baking dish and refrigerated. Bake for approximately 60 minutes at 350 to 375 degrees to heat before serving.

Tags: holiday, macaroni, cheese, recipe, Christmas, recipes, cooking