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EGGNOG BREAD12-4-10 Top of page
2 eggs
1 cup sugar
1/2 cup melted butter
1 cup eggnog
2 tbsps. rum extract (or rum)
1 tsp. vanilla
2 1/4 cups flour
2 tsps. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
Preheat oven to 350° and grease and flour only the bottom of 9x5 bread pan. Beat eggs, sugar, butter, eggnog and extracts. Add dry ingredients. Pour batter into prepared pan. Bake for 1 hour. Toothpick test.
POTATO GOULASH 12-4-10
boiling water
diced potatoes
diced onions
ground beef, add after potatoes
and onions are cooked
salt
pepper
seasoning salt
ARTICHOKE DIP 12-4-10
1 can (14 oz.) artichoke hearts,
finely chopped and drained
1 (10 oz.) pkg. chopped spinach,
thawed and drained
3/4 cup fresh parmesan
3/4 cup mayonnaise
1/2 cup shredded mozarella
1/2 tsp. garlic powder
Mix together and put in glass casserole. Bake at 350° for 20 minutes.
NEVER FAIL CUT OUT COOKIES 12-11-10 Top of page
3 cups flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1 cup butter, chilled
Cut butter into flour.
2 eggs
1 cup sugar
1 tsp. almond extract
Beat together. Add to flour mixture. Chill. Roll onto floured surface. Bake at 375° on ungreased baking sheet, for 6-8 minutes. Do not roll cookies too thin if you don't want crunchy cookies.
YULE CAKE (For those who don't like fruit cake jan/feb90pg4, didn't give) 12-11-10
1½ cups whole Brazil nuts
1½ cups English walnuts,
halved
1 (7½ oz.) bag dates
3 slices candied pineapple, cut
up
1 cup drained maraschino cherries
½ cup whole green candied
cherries
½ cup golden raisins
¾ cup flour
¾ cup sugar
½ tsp. baking powder
½ tsp. salt
3 eggs
1 tsp. vanilla
Grease a 9½x5½" loaf pan or two 7 x 3½" pans lined with waxed paper and greased again. Place first seven ingredients in mixing bowl and leave nuts & fruit whole (except for pineapple). Sift dry ingredients over nuts & fruit. Mix till well coated. Beat eggs and vanilla till light. Stir in the nut mixture till well blended. Batter will be stiff. Spoon evenly into prepared pans. Bake at 300° for 1 hour & 45 minutes for large pan, and 1 hour & 15 minutes for smaller pans. Cool on rack 15 minutes. Remove from pan, remove waxed paper, and wrap to store. Store in refrigerator, slice when cooled to avoid crumbling.
TORTILLA COOKIES 12-11-10
1 flour tortilla shell, cut out
shapes with cookie cutters
brush shapes with butter
sprinkle with cinnamon and sugar
Cook in microwave for 2 minutes until crisp.
LETTUCE ROLLUP 12-11-10
mix together:
1 leaf bib lettuce
cooked pork
green onion
carrots
cranraisins
crushed almonds
2 tbsps. blackberry honey mustard
Put into lettuce leaf and roll up.
EGGNOG BREAD (12-4-10) 12-11-10
2 eggs
1 cup sugar
1/2 cup melted butter
1 cup eggnog
2 tbsps. rum extract (or rum)
1 tsp. vanilla
2 1/4 cups flour
2 tsps. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
Preheat oven to 350° and grease and flour only the bottom of 9x5 bread pan. Beat eggs, sugar, butter, eggnog and extracts. Add dry ingredients. Pour batter into prepared pan. Bake for 1 hour. Toothpick test.
ENCRUSTED BRIE CHEESE 12-11-10
1/2 of a 7.3 oz. pkg pepperidge
farms puff pastry
1 egg
1 tbsp. water
1/3 cup dried crasins, cherries
or blueberries (soften in 1/2 cup hot water for 1 minute)
1/3 cup chopped walnuts or pecans
1/4 cup honey
1/2 tsp. fresh basil leaves, chopped
(can use rosemary too)
13 oz. brie cheese round
Thaw pastry sheet until it is easy to handle. Preheat oven to 400. Put egg and water into small bowl and beat. Unfold the pastry sheet on lightly floured surface. Roll into a 14 inch square. Stir berries, nuts, honey and spice in a bowl. Spread the mixture onto the center of the square. Put cheese on top. Brush the egg mixture on the edge of the pastry sheet. Put opposite sides together over the cheese. Trim remaining sides of square, 2 inches from the edge of cheese. Fold sides up against cheese and press in. Place seam side down into baking sheet. Cut little leaves out of the leftover pastry sheet and brush with egg and bake. Bake at 400° for 20-25 minutes until pastry is golden brown. Let set for 45 minutes before serving.
BUN BARS 12-11-10
2 squares unsweetened chocolate
2 cups creamy peanut butter
12 oz. pkg. semi-sweet chocolate
chips
12 oz. butterscotch chips
1/4 cup vanilla pudding, cook and
serve NO INSTANT
1/2 cup evaporated milk
3/4 cup butter
2 pounds powdered sugar
1 pound salted spanish peanuts
Melt unsweetened chocolate, chocolate chips and butterscotch chips. Put half in a well buttered cookie sheet. Put into refrigerator until set. Cook pudding and evaporated milk until thick. Add butter and stir in until melted. Pour mixture into large bowl and mix in powdered sugar. Spread over chilled chocolate layer. Pour peanuts into the other half of chocolate and mix. Spread over pudding layer. Keep refrigerated. Cut into small bars.
GINGERBREAD COOKIES 12-11-10
1 6 oz. pkg. cooked butterscotch
pudding (not instant)
3/4 cup butter
3/4 cup brown sugar, firmly packed
1 egg
2 1/4 cups flour
1 tsp. baking soda
1 tbsp. ground ginger
1 1/2 tsp. cinnamon
Cream pudding, butter, and sugar. Add egg. Mix well. In a separate bowl, combine flour, soda, ginger and cinnamon. Mix together with pudding mixture. Chill dough for 1 hour. Roll out onto floured surface to about 1/4 inch thickness. Make cut outs. Bake on greased cookie sheet at 350° for 10-12 minutes.
DIVINITY WITH FLUFFY WHITE FROSTING MIX (11-20-10) 12-11-10
1 (6.5 ounce) package fluffy white
frosting mix
1/3 cup light corn syrup
1 teaspoon vanilla
1/2 cup boiling water
1 pound confectioners sugar
Food color -- optional
1/3 cup pecan halves (60)
Combine frosting mix, corn syrup, vanilla and boiling water in small size bowl of electric mixer; beat on high speed until soft peaks form. Transfer to large mixing bowl and beat on low speed, gradually adding confectioners sugar. Add food color if desired. Drop by teaspoonfuls onto waxed paper. At once top each piece with a pecan half. Allowto dry 12 hours or overnight.
ABSURDLY EASY CHOCOLATE FUDGE 12-18-10 Top of page
1 pound chocolate chips (3 cups)
4 tbsps. butter
14 oz. can sweetened condensed
milk
Melt in saucepan and metal bowl or double boiler. Pour into greased glass 8x8" dish. Chill to set. Add nuts if desired. Cut and serve.
DIVINITY WITH FLUFFY WHITE FROSTING MIX (11-20-10) 12-18-10
1 (6.5 ounce) package fluffy white
frosting mix
1/3 cup light corn syrup
1 teaspoon vanilla
1/2 cup boiling water
1 pound confectioners sugar
Food color -- optional
1/3 cup pecan halves (60)
Combine frosting mix, corn syrup, vanilla and boiling water in small size bowl of electric mixer; beat on high speed until soft peaks form. Transfer to large mixing bowl and beat on low speed, gradually adding confectioners sugar. Add food color if desired. Drop by teaspoonfuls onto waxed paper. At once top each piece with a pecan half. Allowto dry 12 hours or overnight.
NO-BAKE FRUIT CAKE (jan/feb89pg1) 12-18-10
4 cups mini marshmallows
8 cups crushed graham crackers
2 cups raisins
1 (8 oz.) pkg. dates, cut-up
1½ cups assorted dried fruit,
cut-up
1½ cups walnuts
2 tsps. cinnamon
½ tsp. nutmeg
½ tsp. cloves
In a large bowl, mix all ingredients together with hands. Add 6 tbsps. orange juice and 1 cup evaporated milk. Mix until moist. Put in 2 loaf pans or an angel food cake pan. Press down. Cover, and chill for a few days. Remove from pans. Wrap with plastic wrap. Keep refrigerated.
NO BAKE FRUIT CAKE 12-18-10
40 graham crackers, crushed
24 large marshmallows, cut up
8 oz. dates
2 cups walnuts
Mix together. Moisten with cool whip or evaporated milk. Use enough to moisten. Make a roll and roll into coconut or extra graham crackers. Roll up tight in waxed paper. Refrigerate and cut as needed.
QUICK FUDGE 12-18-10
1 can frosting
1 jar peanut butter
can add raisins, pecans, or crushed
peanuts
Mix together, press into pan, let set up and cut.
GUMDROP FUDGE 12-18-10
1 1/2 pounds white almond bark
1 can sweetened condensed milk
1/8 tsp. salt
1 1/2 tsp. vanilla
1 1/2 cups chopped gumdrops
Line 9 inch square pan with foil. In large saucepan heat candy coating, milk and salt over low heat until melted. Remove from heat, stir in vanilla and chopped up gumdrops. Pour into pan and chill. Cut into little squares.
ENGLISH TOFFEE (dec69pg5) 12-18-10
½ pound butter
1 cup sugar
1 tablespoon vanilla
3 tablespoons water
In a heavy pan, cook over direct heat, stirring constantly. After it comes to a full boil, time it exactly 10 minutes. Pour into buttered tins and put five small Hershey chocolate candy bars on top of hot candy. As the candy melts, spread out evenly over toffee.
Tips, hints and helps: Add about 1 tbsp. of shortening or oil to chocolate to help keep it smooth. 12-18-10
YULE CAKE (For those who don't like fruit cake jan/feb90pg4, didn't give) 12-18-10
1½ cups whole Brazil nuts
1½ cups English walnuts,
halved
1 (7½ oz.) bag dates
3 slices candied pineapple, cut
up
1 cup drained maraschino cherries
½ cup whole green candied
cherries
½ cup golden raisins
¾ cup flour
¾ cup sugar
½ tsp. baking powder
½ tsp. salt
3 eggs
1 tsp. vanilla
Grease a 9½x5½" loaf pan or two 7 x 3½" pans lined with waxed paper and greased again. Place first seven ingredients in mixing bowl and leave nuts & fruit whole (except for pineapple). Sift dry ingredients over nuts & fruit. Mix till well coated. Beat eggs and vanilla till light. Stir in the nut mixture till well blended. Batter will be stiff. Spoon evenly into prepared pans. Bake at 300° for 1 hour & 45 minutes for large pan, and 1 hour & 15 minutes for smaller pans. Cool on rack 15 minutes. Remove from pan, remove waxed paper, and wrap to store. Store in refrigerator, slice when cooled to avoid crumbling.
FRUIT CAKE WITH NO CANDIED FRUIT 12-18-10
2/3 cups colored gumdrops
1 cup chopped nuts
2 cups raisins
Boil raisins for 15 minutes. Pour 2/3 cup of juice from the raisins on:
1 tbsp. shortening
1 tsp. cinnamon
1/2 tsp. cloves
1 tsp. nutmeg
Add:
1 3/4 cups flour
1 tsp. soda
1 egg, beaten
1 tsp. vanilla
After raisins cool, add remaning ingredients. Pour into bundt pan lined with waxed paper. Bake for 1 hour at 350°.
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