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  • 2 cups cream-filled chocolate sandwich cookie crumbs
  • 2 tablespoons butter, melted
  • 1/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 2 pounds cream cheese, softened
  • 1 1/4 cups white sugar
  • 1/3 cup whipping cream
  • 2 tablespoons all-purpose flour
  • 1 1/2 teaspoons vanilla extract
  • 4 eggs
  • 1 1/2 cups coarsely chopped cream-filled chocolate sandwich cookies
  • 16 ounces sour cream
  • 1/4 cup white sugar
  • 1 teaspoon vanilla extract
  • 1 cup whipping cream
  • 1 1/2 cups semisweet chocolate chips
  • 1 teaspoon vanilla extract
  Combine 2 cups cookie crumbs, melted butter, brown sugar, and cinnamon in a medium bowl; firmly press mixture evenly onto bottom and 1 inch up sides of a 10-inch springform pan. Bake at 350 degrees F (175 degrees C) for 5 minutes; set aside. Beat cream cheese at medium speed of an electric mixer until smooth. Gradually add 1 1/4 cups sugar, beating well. Add 1/3 cup whipping cream, flour, and 1 teaspoon vanilla; beat well. Add eggs, one at a time, beating after each addition. Pour 1/3 of batter into prepared pan. Top with 1 1/2 cups cookie pieces; pour in remaining batter. Bake at 350 degrees F (175 degrees C) for 45 minutes. Combine sour cream, 1/4 cup sugar, and 1 teaspoon vanilla; spread evenly on cheesecake. Bake at 350 degrees F (175 degrees C) for 7 minutes. Turn oven off and leave in oven 30 minutes. Remove cheesecake and let cool completely on a wire rack. Combine 1 cup whipping cream and chocolate chips in a saucepan; stir over low heat until chocolate melts, stir in 1 teaspoon vanilla. Pour mixture over cheesecake while still warm. Refrigerate until serving time. Should be at least 8 hours for refrigerator time, remove about 1/2 hour to 1 hour before serving, remove ring from springform pan, decorate to choice and get out your fork! Makes 14 servings
  • 4 cups cranberry juice
  • 4 cups apple juice
  • 1 cup pear juice
  • 1 cinnamon stick
  • 4 whole cloves
  • 1 lemon, thinly sliced
Combine spices. Add spices to juices and boil then simmer. Garnish with apple wedges.
  • 2 and 1/4 cups flour
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 and 1/4 cups white sugar
  • 3/4 cups salted butter, softened
  • 1/2 cup eggnog
  • 1 tsp pure vanilla extract
  • 2 large egg yolks
  • 1 Tbsp ground nutmeg
Preheat oven to 300'. Combine flour, baking powder, cinnamon, and nutmeg. Mix well with wire whisk and set aside. Cream sugar and butter with electric mixer until forms a grainy paste. Add eggnog, vanilla, and egg yolks and beat at medium speed until smooth. Add flour mixture and beat at low speed just until combined -- do not over mix! Drop by rounded teaspoonfuls onto ungreased baking sheets -- 1 " apart. Sprinkle lightly with nutmeg. Bake for 23-25 minutes or until bottoms turn light brown -- transfer to cool, flat surface immediately.
  • 16-oz. confectioners' sugar, sifted
  • 1/2 cup cocoa powder
  • 1/4 teaspoon salt
  • 1/2 cup butter or margarine
  • 1/4 cup milk
  • 1 tablespoon vanilla extract
  • 1/2 cup chopped nuts (optional)
Combine sugar, cocoa and salt in 2-quart bowl (use a microwave-safe dish). Add butter. Microwave, uncovered, on high 2 to 3 minutes. Add milk, stirring until blended. Microwave on high 1 minute. Stir in vanilla and nuts. Pour into lightly greased 8-inch-square pan. Refrigerate until firm. Cut and serve.
  • 1/2 cup butter or margarine
  • 1 egg
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 cup white sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup sweetened condensed milk
  • 1 cup semisweet chocolate chips
  • 1 10 oz. jar maraschino cherries
Preheat oven to 350 degrees F (180 degrees C). Beat butter and sugar. Add egg and vanilla and beat well. Add dry ingredients and stir until smooth. Roll into 1-inch balls about the size of a walnut (larger if desired). Place on ungreased cookie sheet. Drain cherries and reserve juice. Press center of each ball with thumb. Place a cherry in indentation. In a saucepan, heat condensed milk and chocolate chips until chips are melted. Stir in 4 teaspoons of cherry juice. Spoon about 1 teaspoon of mixture over each cherry and spread to cover cherry. (More cherry juice may be added to keep frosting of spreading consistency.) Bake for 10 minutes. Makes 18 cookies
  • 1 egg
  • 1/4 cup honey
  • 7/8 cup packed brown sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • 1/2 teaspoon cardamon
  • 1/2 cup butter
  • 1 teaspoon baking soda
  • 3 cups all-purpose flour
  • 1 1/2 cups confectioners' sugar
  • raisins (to decorate)
Heat the oven to 375 degrees. Melt a little of the butter & grease baking sheet using a pastry brush. Put the butter, white sugar, & honey in a saucepan and stir them over low heat until they have melted. Sift the flour, spices, & baking soda into a mixing bowl. Add the melted mixture from the saucepan and egg. Mix everything together and knead it into a ball. Chill the dough for 30 minutes minimum. Roll the dough until 1/4 inch thick. Use cookie cutter to cut out shapes. Put the cookies on baking sheet. Put raisin eyes and buttons & bake for 10 to 15 minutes until brown on the edges.
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