Ingredients :
2 quart of apple cider
1-1/2 quarts cranberry cocktail
1/4 cup brown sugar
3-inch cinnamon sticks
1-1/2 teaspoons whole cloves
Preparation :
Heat to boiling; reduce heat and simmer 15 to 20 minutes. Strain. 25 servings (about 1/2 cup each)
CITRUS COLLINS :
Ingredients :
Fill 10-12 oz. glass with ice cubes
2 oz orange juice
1 oz. lemon juice
1 oz. simple syrup
Preparation :
Fill with club soda. Garnish with an orange slice or a cherry.
LEMON-STRAWBERRY PUNCH :
Ingredients :
1 can (6 oz) frozen orange juice concentrate, thawed
1 pkg. frozen sliced strawberries
1 can (6 oz.) frozen lemonade concentrate
1 quart carbonated water
1 quart ginger ale
Slice bananas (garnish)
Slice oranges or lemons (Garnish)
Preparation :
Combine frozen lemonade, the strawberries half-thawed with juice), and the orange juice. Place in a punchbowl with ice. Just before serving, add carbonated water and ginger ale. Garnish with thin slices or orange or lemon. 20 servings.
COFFEE EGGNOG :
Ingredients :
2 eggs, separated
1/3 cups sugar
1/3 cup instant coffee
Dash salt 1 tablespoon vanilla extract
2 cups milk, chilled
1 cup heavy cream
1 cup whipped Shaved unsweetened chocolate
Preparation :
In a small bowl using an electric mixer, beat at high speed, beat egg whites until soft peak forms. In large bowl, beat egg yolks until lemon colored. Gradually beat in coffee, salt, vanilla, milk, and 3/4 cut water. Stir in egg-white mixture and whipped cream; mix well. Serve well chilled, with chocolate sprinkled over each serving. Makes 12 servings.
SPICED CIDER :
Ingredients :
1 quart cider
1/2 cup sugar
Dash Salt
12 whole cloves
1 (4 inch) cinnamon stick
8 whole allspice
Preparation :
Combine all ingredients in 2-quart saucepan. Bring to a boil, string until sugar is dissolved. Cool. Refrigerate covered, several hours. Just before serving, reheat slowly. Strain to remove spices. Serve hot, in mugs or punch cups, along with cookies. Makes 8 servings.
JOGGER'S NOG :
Ingredients :
1-1/2 cups pineapple juice (chilled)
1/2 cut plain yogurt
1 tablespoon honey
6 ice cubes
Preparation :
Combine ingredients in blender container. Cover and run on high until well-blended. Serve in chilled glasses. 2 servings (10 oz. each)
Ingredients :
1 1/8 qts. self-rising flour
1 1/2 cup butter
2 1/4 cup of sugar
4 large eggs
1 tsp. vanilla
Green sugar & Red sugar (optional but, recommended)
Preparation :
Blend the dry ingredients except sugar. Cream butter and sugar; add eggs. Then add the dry ingredients. Blend. Form into a big ball & separate into 4 medium sized balls. Roll out each and use Christmas cookie cutters to cut out the cookies. Place on a greased baking pan and cook at 350 degrees. This recipe can make a lot of cookies but, it's according to what size your cookie cutters are.
SNOWBALL COOKIES :
Cooking necessary. Very easy to make. A tasty treat!
Ingredients :
2 sticks margarine (or butter)
1/2 cup powdered sugar
2 cups all purpose flour
1/2 teaspoon vanilla
1 cup pecans ( chopped fine )
Preparation :
1) Cream margarine and sugar together.
2) Add other ingredients.
3) Mix well and form into balls.
4) Place on ungreased baking sheet and ( with an adult supervision ) bake at 350 degrees for 20 minutes.
5) Let cool and then roll in powdered sugar.
My Grandma's Whipped Scottish Shortbread Cookie Recipe - I make this every year and they seriously melt in your mouth! (Deanna)
Scottish Whipped Shortbread - smooth and buttery.
A traditional melt-in-the-mouth kind of shortbread handed down from generation to generation.
1 lb. Butter, softened 454 g
1 cup icing sugar 250 mL
1/2 cup cornstarch 125 mL
3 cups flour 750 mL
1 tsp vanilla extract 5 mL
Preheat oven to 350�F (180�C). Line cookie sheet with parchment paper, if possible. Cream butter. Sift together icing sugar, cornstarch and flour. Put butter, dry ingredients and vanilla in electric mixer and beat until the consistency of whipped cream. Drop from teaspoon onto cookie sheet. May be decorated with small pieces of green or red cherries or coloured sprinkles. Bake at 350�F (180�C) for 15 to 20 minutes. Stores well in covered tin.
Makes 5 dozen. Preparation time: 15 minutes. Baking time: 15 - 20 minutes
This dough bakes into a firm, sturdy cookie material that is just right for gingerbread houses. The recipe makes enough dough for one house plus accessories. It's not that hard and it's a lot of fun, as long as you remember the following points: It will take more than one day and have everything ready before you start.
Ingredients :
5.5 cups unsifted flour
1.5 tsp. baking soda
1/4 tsp. baking powder
2 tsp. cinnamon
3 tsp. ground ginger
2 tsp. ground cloves
1 tsp. nutmeg
1 cup butter at room temperature
1 cup sugar
1.25 cup's molasses
1 large egg
1 tsp. vanilla
a pattern base to put the house on
lots of candies ginger
Dough Preparation :
In a large bowl, thoroughly blend butter and sugar. Add molasses, egg and vanilla and beat until smooth. Using another bowl, sift the dry ingredients into it. Gradually stir the dry ingredients into the molasses mixture. When the mixture becomes too stiff to stir with a spoon, work the dough with your hands until completely blended. Separate the dough into 4 equal pieces. Wrap each in plastic wrap and chill for a several hours. The dough can be refrigerated for up to two weeks.
House Pattern :
For gingerbread house dimensions, cut patterns from waxed or parchment paper that include 2 pieces of the following: side walls which are 10 inches wide and 5 inches high, end of house walls which are pointed are 6" inches wide and 8 inchess high at the point, roof panels which are 11 inches wide and 6 inches high. Note: These measurements are just a guideline, you can make your house bigger or smaller. Roof:........2 rectangles, 7 inches by 11 inches
Side walls:..2 rectangles, 5"x8"
Front & Back:2 base 5", total height 9". Cut door from one end.
Chimney: (optional) 1" wide.
Front Back Side1 2.5" Side2 2.5" 1.5"
Baking & Cutting :
You can bake the pieces one day and attach the pieces for construction at another time, and add decorations even later. Place a disk of chilled dough directly on aluminum foil cut to fit your baking sheet. Cover dough with plastic wrap and roll to 1/4 inch thickness with rolling pin on a well-floured surface. Line Several cookie sheets with aluminium foil, butter and flour the foil. Place one of the paper pattern pieces on the dough and cut around the edges. Place pattern pieces for the gingerbread house (which you have pre cut from paper), directly on dough, leaving at least a 1/2 inch border around pieces. Cut out the doors and windows. save the windows you cut out, cut the window in half to make shutters. Gently, using the spatula, lift the dough and place it on the prepared cookie sheet. Place foil directly on a flat baking sheet. Using your fingers or a spatula, remove scrap pieces of dough, leaving cut pieces intact on foil. Save the scraps for the kids to make gingerbread ghosts. Preheat the oven to 325 degrees F. Bake at 325 degrees, 12 - 25 minutes, depending on size of pieces. Gingerbread will darken, especially around edges, and feel firm to the touch. Remove the sheet from oven and allow gingerbread pieces to cool on sheet. Gently peel gingerbread from foil. You may store pieces lying flat in a cool dry place or freeze in an appropriate container. Let cool on racks until firm enough to handle. Peel the foil off the sections and set the pieces aside to dry thoroughly overnight.
Construction :
When you are ready to put the house together, spread the icing directly on a strong piece of plywood, or a flat unbreakable tray to cover area where house will be built. Spread or pipe icing on edges of each piece which will attach to one another. Press pieces firmly together and hold to form 90 degree angles. You may release your hold when pieces are self-standing. (This should only take a minute or two.) Allow sections of the house to dry before applying the roof or candy decorations. Cover the plywood base with aluminium foil. Pipe (or spread with a knife) two straight lines of icing glue at a 90 degree angle from each other: one for a side wall and another for an end wall. Pipe glue on the side wall where it will meet the end wall. Place walls on base, touching each other. Hold them in place until they are dry enough to stand on their own (about 15 minutes, and you can use those tonic cans or soup cans as support). Repeat with the remaining two walls, running a line of icing glue along the corners so that all the walls are glued together. Again hold walls in place until the glue is dry. Let the roof-less house dry at least 30 minutes until the icing is firmly set. Pipe a lot of icing along the tops of all the walls. Run a thick line along one long side of a roof. Stick the two roof sections together at an angle and sit the two pieces on top of the house. Make sure that the roof overhang is the same at both ends of the house. Hold the roof gently in place until it dries (the tonic cans should be the right height to support them). Let dry half an hour. Remove the soda cans. Attach shutters to windows. While the roof is drying, attach the door to the doorway by running a line of icing glue down one side and along the base. Make sure the door is open wide enough to slide a small flashlight inside later . To attach the chimney: on one side of the roof near the peak, glue one angled piece to the roof. Glue the largest rectangle to the angled piece, then glue the second angled piece in place. Lastly, if there's room, glue the smallest rectangle to the other sections. Let the house dry until completely solid, preferably overnight.
Icing :
The icing is used as "cement" to put the house together. This recipe is for a single batch. You will need 2 or 3 batches to complete one house. Make each batch separately. If you must make them all at once, keep them in separate bowls. It dries very quickly and is like cement. Keep it well covered, one piece of saran wrap touching the icing itself and another on the bowl.Any fat substance will inhibit the whites from beating so separate the yolks carefully and keep all utensils grease-free.
Icing Ingredients:
3 large egg whites, room temperature
3.75 cups confectioner's sugar
1.25 tsp's. cream of tartar
Preparation:
Place room temperature egg whites in a bowl. Add cream of tartar. Sift confectioner's sugar directly onto egg whites. Beat for 4 minutes with electric mixer on high speed. The mixture will thicken as you beat it and when finished should be the consistency of mashed potatoes. Place a piece of plastic wrap directly over icing while using to prevent air from drying it. If storing for use at another time, store icing in an airtight plastic container in the refrigerator. If icing becomes too firm, simply beat a little water into it. Decorations:
When your gingerbread house is thoroughly dry and stands on it's own, you may begin decorating by attaching candy, cookies, & nuts to the house using the icing as glue. Select candy according to size and desired color. NECCO Wafers are ideal for the roof or you can use spoon size shreaded wheat for shingles. The "dirt" can be icing tinted a peanut butter brown. You can also put some oreo crumbs on the ground. Place candy pumpkins, ghosts & cats around the outside of the house, You can use candycorns around the "yard" to make it look like a fence or stand up pretzels with the icing as a base. You can stand ghost shaped cookiess in the yard or a scarecrow cookie. For a chimmney, use a candy bar with a "V" shape cut out of one end and stand it on the roof with icing. Complete your house with an inverted branch for a tree, be sure the branch has been washed and dried. A small green glowstick can be used to illuminate the inside.
MILLION DOLLAR FUDGE
Ingredients :
1 package (12 ounces) semisweet chocolate chips
1 package (11 1/2 ounces) milk chocolate chips
1 jar (7 ounces) marshmallow creme
1 1/2 cups chopped walnuts
2 teaspoons vanilla
4 cups sugar
1 can (12 ounces) evaporated skimmed milk
2 tablespoons butter or margarine
Nutritional Information :
1 piece:
Calories 75
Saturated Fat 1g
Total Fat 3g
Protein 1g
Carbohydrate 12g
Fiber 0g
Sodium 9mg
Cholesterol 1mg
Introduction :
When Mammy Eisenhower came to the White House, she brought along a recipe for fudge that called for marshmallow cr�me. Her candy was so creamy the president reportedly called it the "million dollar" fudge. Makes about 3 1/2 pounds (117 pieces).
Preparation time: 20 minutes.
Cooking time: 20 minutes.
Preparation :
Step 1:
Line a 13- x 9- x 2-inch baking pan with foil, extending the foil over edges of pan. Lightly butter foil; set aside. In a large bowl, combine the semisweet chocolate chips, milk chocolate chips, marshmallow creme, walnuts, and vanilla.
Step 2:
In a heavy large saucepan, stir together the sugar, evaporated skimmed milk, and butter. Bring to boil over moderate heat, stirring constantly with a wooden spoon to dissolve sugar. (Avoid splashing mixture onto side of pan.) Lower the heat to moderately low. Stir and boil for 1 2 minutes. Remove from heat. Step 3:
Carefully pour the boiling mixture over the chocolate mixture. Stir until the chocolate is melted and the mixture is creamy and well combined. Quickly turn the fudge into prepared pan. While fudge is warm, use the tip of a small knife to score into 1-inch squares.
Step 4:
When fudge is firm, lift it out of pan; cut into squares. To store, cover tightly and refrigerate.
Cutting Fudge:
By lining the pan with foil, you can remove the fudge quickly and easily. When the candy is firm, grasp the foil and lift the block of fudge out of the pan. Remove the foil and place the candy on a cutting board. Using a long-bladed, serrated knife, such as a bread knife, cut along the lines scored in the fudge. To get a smooth even cut, place one hand on the knife handle and the other on the top of the blade, then press down evenly until the knife cuts through the candy.
DOUBLE DIVINITY
Ingredients :
Servings: 27 drops or 1 1/2 pounds
2 1/2 cups sugar 1/4 teaspoon salt
1/2 cup light corn syrup syrup
2 egg whites
1/2 cup water
1 teaspoon vanilla
Preparation :
Combine sugar, corn syrup, water and salt in 2 qt. heavy saucepan. Cook over medium heat, stirring constantly until mixture comes to a boil. If sugar crystals form on sides of pan, wipe them off. Reduce heat and cook without stirring until temperature reaches firm ball stage (248 degrees). Just before candy mixture reaches 248 degrees, beat egg whites until stiff, but not dry. Slowly pour about half of the hot mixture over egg whites, beating constantly with electric mixer at medium speed. Continue to cook remaining syrup to the soft crack stage (272 degrees). Beating constantly, pour hot mixture, a tablespoonful at a time, over egg white mixture, beating well after each addition. Continue beating until mixture begins to lose its gloss and a small amount dropped from a spoon holds soft peaks. If mixture becomes too stiff for mixer, beat with wooden spoon. Mix in vanilla. Drop by teaspoonfuls onto waxed paper. You can either make the snowy white divinity or tint it mint green with food coloring and top with a walnut or pecan half. NOTE: Always use Domino sugar. Most other sugars have added ingredients that can ruin candy. Also make it on a sunny day, they turn out better that way.
WALNUT MAPLE PIE :
Ingredients :
1 store-bought or homemade pie crust
2 large egg whites
1 large egg
1 cup maple-flavored syrup or pure maple syrup
1/2 cup firmly packed light brown sugar
2 tablespoons all-purpose flour
1 tablespoon butter or margarine (melted)
1 1/2 teaspoons vanilla
1/2 cup chopped walnuts
Preparation :
Makes 8 servings. Preparation time: 15 minutes.
Cooking time: 55 minutes.
Cooling time: 1 hour.
Step 1:
Preheat oven to 400�. Line a 9-inch pie plate with pie crust. Trim crust to 1/2 inch beyond edge of pie plate. Fold under extra crust and crimp edge. Line crust with foil and fill with dried beans. Bake for 15 minutes or until light brown. Cool crust on a wire rack for 5 minutes; discard foil. (Save beans for future pastry baking.) Lower oven temperature to 350�.
Step 2:
Meanwhile, in a large bowl, using a rotary beater or fork, beat the egg whites and egg just until mixed. Whisk in the maple-flavored syrup, brown sugar, flour, butter, and vanilla just until smooth. Stir in the walnuts.
Step 3:
Pour the syrup mixture into baked crust. Bake for 40 to 45 minutes or until a knife inserted in the center comes out clean. (If the edge of the crust seems to be browning too quickly, cover with foil.) Cool on a wire rack for 1 hour. Serve with frozen vanilla yogurt or cover and store in the refrigerator.
Nutritional Information
1 serving:
Calories 342
Saturated Fat 9g
Total Fat 14g
Protein 4g
Carbohydrate 51g
Fiber 0g
Sodium 170mg
Cholesterol 31mg
Introduction:
Grandma used whatever nuts she had on hand, which is how this delicious variation of pecan pie came to be. Hazelnut, macadamia nuts, cashews, or peanuts also work well.
CHRISTMAS PANCAKES :
Ingredients :
1 cup of all-purpose flour
1 egg
milk
1/2 teaspoon of baking soda
1/2 teaspoon of salt
vegetable oil
Preparation :
1) Mix together in a bowl. Add enough milk that batter is not lumpy and can slowly pour. TO BE DONE BY A ADULT ONLY
2) In a large frying pan add vegetable oil. (1/3 inch)
3) Heat oil.
4) Using a tablespoon, make 6 small pancakes at a time. (Use a tablespoon of batter to make 1 pancake.)
5) Flip frequently.
6) Remove from oil when both sides are a golden brown.
7) Serve with butter and maple syrup (or table syrup)
MINI PECAN TARTS :
Ingredients :
1/4 pound butter,softened
1 cup flour
3 ounces cream cheese, softened
1 egg
3/4 cup brown sugar
1 tsp vanilla
3/4 cup chopped pecans
Preparation :
Preheat oven to 350 degrees F.
Combine butter, flour, and cream cheese; mix well to form dough, then divide dough to make 24 balls. Press dough balls into mini muffin pans. Mix egg, brown sugar, vanilla and chopped nuts and fill each mini muffin cup approximately 3/4 full with mixture.
Bake at 350 degrees for 20 minutes. Let cool in pan for 5 to 10 minutes then remove to wire rack to cool completely. When cool, sprinkle with powdered sugar.
BUTTERY PAN ROLLS :
Ingredients :
5 1/2 cups all-purpose flour
3 tablespoons white sugar
2 teaspoons salt
1 1/2 teaspoons active dry yeast
1 1/2 cups milk
1/2 cup water
5/8 cup butter
Preparation :
1 Combine 3 cups of the flour, the sugar, salt and yeast in a large bowl. Stir well and set aside. 2 Combine milk, water and 1/4 coup of the butter in a saucepan and cook over medium heat until butter melts, stirring occasionally. Remove from heat and let mixture cool to 120 to 130 degrees F (49 to 54 degrees C). 3 Gradually add milk to flour mixture and beat at low speed of an electric mixer for 30 seconds. Then beat for 2 minutes at high speed. Gradually stir in the remaining flour to make a soft dough. 4 Turn dough out onto a lightly floured surface and knead for about 8 to 10 minutes or until dough is smooth and elastic. Place dough in a well greased bowl, turning to grease top. Cover and let rise in a warm place for about 1 hour and 15 minutes. Punch dough down, cover and let rest for 10 minutes. 5 Melt remaining 1/4 cup plus 2 tablespoons butter. 6 Shape dough into 40 balls and dip each one in the melted butter. Place the balls in two greased 9 inch square baking pans. Cover and let rise for 45 minutes. 7 Bake in a preheated 375 degrees F (190 degrees C) oven for 15 minutes or until rolls are golden. Brush warm rolls with any remaining melted butter.
CHEESE PUFF :
Ingredients :
Very Easy to do. Very delicious. Baking. Adult supervision is needed
5 slices of bread
butter
Philadelphia Cream Cheese
5 slices of bacon
15 toothpicks
Preparation :
1) Butter each slice.
2) Spread cream cheese on each slice.
3) Roll each slice.
4) Slice each bread roll into 3 equal pieces.
5) Cut each bacon slice into 3 equal pieces.
6) Roll bacon around each bread roll.
7) Spear with toothpick each bread roll.
8) Place in preheated oven at 400 F for 15-20 minutes.(until bacon is crisp)
PEANUT POPCORN BALLS :
Ingredients :
Easy to do. Cooking. Adult supervision is needed.
5 cups popped corn
1/2 cup of white sugar
1/2 cup light corn syrup
1/2 cup crunchy peanut butter
1/2 teaspoon vanilla
Preparation :
1) Keep popped corn crispy in 300 F oven.
2) Combine sugar and corn syrup in saucepan.
3) Cook stirring constantly, till mixture comes to a full rolling boil.
4) Remove from heat.
5) Stir in peanut butter and vanilla.
6) Immediately pour over warm popcorn; mix gently to coat.
7) With buttered hands, form into 10 popcorn balls.
HOLIDAY CAKE :
Ingredients :
Easy-Moderate to do. Baking. Adult supervision is needed.
1 2-layer-size package spice cake mix
1/2 cup of boiling water
1/4 cup shortening
2 eggs
3 1/2 cups mixed chopped candied fruits
2 cups broken walnuts
1 cup raisins
Preparation :
1) Combine cake mix, shortening and boiling water in large bowl. Mix till well moistened; let stand 30 minutes.
2) Mix at medium speed on electric mixer 2 minutes.
3) Add 2 eggs and beat 2 minutes.
4) Combine candied fruit, walnuts and raisins; stir into cake batter.
5) Pour into greased and paper-lined 10-inch tube pan.
6) Bake in slow oven (300 F) about 2 hours and 20 minutes.
7) Cool; remove from pan.
BUCKEYES :
Ingredients :
1/2 cup butter, softened
1/2 cup peanut butter
1 lb. of sifted powdered sugar
1 6oz. pkg. chocolate chips
1/2 bar parraphin
Preparation :
Peanut butter mixture:
Mix the butter and the peanut butter in a large mixing bowl. Then add the powdered sugar. Stir until smooth. Roll in balls, then chill. Dip in chocolate.
Chocolate:
Melt chocolate chips and parraphin in a double boiler. Dip the peanut butter balls with a toothpick. Finally let them cool on wax paper.
Note: 3 1/2 cups of powdered sugar equals 1 lb.
CHRISTMAS SALAD :
Ingredients :
1- 12 oz container of cool whip
1-large box jello (strawberry or lime for holiday)
1- 12 oz container of cottage cheese
1- 8 oz sour cream
1- 16 oz can crushed pineapple in juices (drain)
Preparation :
Stir in cool whip and jello until jello is dissolved. Stir in rest of ingredients and chill until firm. (Optional) You can also add pecans chopped & strawberries sliced about 1 cup, sprinkle on top. Great dessert!
HOLIDAY KIDS PUNCH :
Ingredients :
Easy to do. No cooking.
1 Small bottle of Sunny Delight (1/2 cup of frozen orange juice)
2 Pixy sticks (any flavor)
1 bottle of strawberry Mistic Drink (or 1/2 cup of frozen strawberry juice)
1 bottle of grape Mistic drink (or a 1/2 cup of frozen grape juice)
Preparation :
1) Pour the Sunny Delight into a bowl.
2) Pour in as much of the Mystic drinks as you like then place in the pixy sticks.
3) Stir it up and drink.
PUMPKIN NUT BREAD :
Ingredients :
2 cups of flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup sugar
2 teaspoons baking powder
1 cup canned pumpkin
1/2 cup milk
2 eggs
1/4 cup softened oleo
1 cup chopped pecans
Preparation :
Sift together: flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside. Combine pumpkin, sugar, milk and eggs in large bowl. Mix well. Add dry ingredients and the oleo stir until well blended. Stir in the nuts. Spread into well greased loaf pan. Bake at 350 degrees for 45 to 50 minutes.