("Love is the unity that binds us all together and makes this earth a family!")
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Holiday Surprise Bread
~Submitted By~
Tiger_Peach_DA

To present this treat as a gift, look for one-of-a-kind serving plates at local flea markets or antiques shops.

• 3-3/4 to 41/4 cups all-purpose flour
  
• 2 pkg active dry yeast
  
• 1/3 cup margarine or butter
  
• 3/4 cup milk
  
• 1/3 cup sugar
  
• 1 tsp. salt
  
• 2 eggs
  
• 4 oz. semisweet chocolate, coarsely chopped (do not use semisweet chocolate pieces)
  
• 3/4 cup chopped candied red cherries
  
• 1/4 cup diced candied orange peel
  
• 2 tsp. finely shredded orange peel
  

In a large mixing bowl combine 1 1/2 cups of the all-purpose flour and the yeast. In a medium saucepan heat and stir margarine or butter, milk, sugar, and salt just until warm (120 to 130 f)and margarine almost melts. Add milk mixture to dry mixture along with eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed 3 minutes.

Using a wooden spoon, stir in chocolate, cherries, candied orange peel, shredded orange peel, and as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total).

Shape dough into a ball. Place in lightly greased bowl; turn once to grease surface of dough. Cover and let rise in a warm place until double in size (1/12 to 2 hours). Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover let rest for 10 minutes.

Shape each portion of dough into a round loaf. Place on greased baking sheets. Press to flatten into a 6-inch diameter round. Cover and let rise in a warm place until the size nearly doubles (about 50 to 60 minutes).

Preheat oven to 325F. Using a sharp knife, cut an “X” about 1/2 inch deep in top of each loaf. Bake for 30 minutes or until bread sounds hollow when tapped. If necessary, cover loosely with foil the last 10 minutes of baking to prevent overbrowning. Remove from baking sheets and cool completely on wire racks.

Makes 2 loaves (12 servings each).

To present as a gift: Wrap cooled loaf with cellophane and place on desired plate. Tie a ribbon around wrapped loaf and plate. If desired, tuck in an evergreen sprig.

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Dark Fruitcake
~Submitted By~
WWoS_Nowata/Mom Hartman



• 3 C. all purpose flour
  
• 2 t. baking powder
  
• 2 t. ground cinnamon
  
• 1 t. salt
  
• ½ t. ground nutmeg
  
• ½ t. ground allspice
  
• ½ t. ground cloves
  
• 1 (16 oz.) mixed candied fruit (diced)
  
• 1 (15oz.) package raisins (3 cups)
  
• 1 (8 oz.) container of whole red/green candied cherries
  
• 1 (8 oz.) box of pitted dates, (snipped)
  
• 1 C. walnuts
  
• 1 C. pecans halves
  
• ½ C. candied pineapple (chopped)
  
• 4 eggs
  
• 1 3/4 C. brown sugar (packed)
  
• 1 C. orange juice
  
• 3/4 C. butter (melted and cooled)
  
• ¼ C. light molasses
  

Grease three 8x4x2 loaf pans or two 10x3 ½x 2 ½ loaf pans. Line bottom and sides with brown paper. Grease paper. Stir together first seven ingredients.

Add next seven ingredients. Mix til well coated. Beat eggs till foamy. Add last four ingredients. Beat till blended. Stir into fruit mixture. Turn batter into pans. filling 3/4 full.

Bake at 300° for 2 hours. (Cover all pans loosely with foil after 1 hour). Place cakes in pans on wire racks, cool thoroughly. Remove from pans. Wrap in Wine, Brandy or Fruit Juice moisten cheesecloth. Overwrap with foil.

Store in refrigerator 3-4 weeks for a blended and mellow flavor.Remoisten cheesecloth as needed after 1 week.

Makes 40 servings



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No-Bake Christmas Fruitcake
~Submitted By~
WWoS_Nowata



• 1 pound graham crackers rolled fine
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon ground cloves
  
• 1/2 teaspoon allspice
  
• 1-1/2 cups chopped dates
  
• 1 cup mixed candied fruit
  
• 1/2 cup candied cherries
  
• 2 cups whipping cream (unwhipped)
  
• 1 teaspoon cinnamon
  
• 1/2 teaspoon nutmeg
  
• 2 cups chopped nuts
  
• 1 cup glazed pineapple, chopped
  
• 1/2 cup white raisins
  
• 2 cups miniature marshmallows
  
  

1. Put everything but cream and graham crackers in a large mixing bowl.
2. Stir together well.
3. Whip the cream.
4. Add the fruit mixture to the whipped cream.
5. Add the crumbs, gradually, mixing with hands.
6. Put in a graham cracker box lined with foil.
7. Chill in refrigerator.

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Chocolate-Pistachio Wreaths
~Submitted By~
Tiger_Peach_DA

• 3/4 cup butter
  
• 3/4 cup granulated sugar
  
• 1/4 tsp. baking powder
  
• 1 egg
  
• 1 tsp. vanilla
  
• 1 3/4 cups all-purpose flour
  
• 1/4 cup finely chopped pistachio nuts
  
• 1/4 tsp. almond extract
  
• 3 Tbsp. unsweetend cocoa powder
  
• 2 Tbsp. milk
  
• 1/2 cup sifted powdered sugar
  
• 1 to 2 tsp. milk
  
• Red paste food coloring
  
• Chopped pistachio nuts(Optional)

In a large mixing bowl beat the butter with an electric mixer on medium to high speed about 30 seconds or till softened. Add granulated sugar and baking powder. Beat till combined, scraping the sides of the bowl occasionally. Beat in egg and vanilla. Beat in as much of the flour as you can. Stir in remaining flour.

Place half of the dough in a small mixing bowl; mix in the 1/4 cup pistachio nuts and almond extract. Set aside. To dough remaining in first bowl, stir in the cocoa powder and the 2 tablespoons milk. Cover and chill both portions of dough about 30 minutes or till easy to handle or for up to 2 days.

On a lightly floured surface, shape each dough portion into a 12-inch long log. Cut each log into twenty four 1/2 inch thick pieces. Roll each piece into a 6 inch long rope. Place a light and a dark rope side by side and twist together 5 to 6 times. Shape twisted rope into a circle, gently pinching where ends meet. Place 2 inches apart on ungreased cookie sheets.

Repeat with remaining dough, leaving 2 inches between cookies. Bake in a 375 oven for 8 to 10 minutes or till edges are light brown. Cool on cookie sheet about 1 minute, then remove and cool thoroughly on a wire rack.

For icing: in a small mixing bowl combine the powdered sugar and enough milk to make of piping consistency. Stir in food coloring to reach desired color. Decorate by piping a red bow on wreath. If desired, top with additional pistachio nuts.
Makes about 24 cookies.

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Royal Christmas Cake
~Submitted By~
Tiger_Peach_DA


• 2 cups all-purpose flour
  
• 1 tsp. ground cinnamon
  
• 1/2 tsp. baking powder
  
• 1/4 tsp. baking soda
  
• 1/4 tsp. ground nutmeg
  
• 1/4 tsp. ground cloves
  
• 1 1/2 cups currants
  
• 1 1/2 cups dark or light raisins
  
• 1 1/2 cups diced mixed candied fruits and peels
  
• 1 cup candied red and/or green cherries
  
• 1/2 cup ground almonds (2oz.)
  
• 4 eggs
  
• 1 cup sugar
  
• 3/4 cup margarine or butter, melted
  
• 1/2 cup rum, brandy, or orange juice
  
• 3 Tbsp. lemon juice
  
• Rum, brandy, or orange juice
  
• 1 8-oz. can almond paste
  
• Fresh bay leaves (optional)
  

1. Grease two 9x1/2 inch round baking pans. Line bottom and sides with parchment or waxed paper to prevent overbrowning, grease paper.
2. In a large mixing bowl stir together flour, cinnamon, baking powder, baking soda, nutmeg, and cloves. Stir in currants, raisins, fruits and peels, cherries, and almonds. Set aside.
3. In a mixing bowl beat eggs slightly with fork. Add sugar, margarine or butter, 1/2 cup rum, and lemon juice; stir till combined. Stir egg mixture into fruit mixture, pour into pans.
4. Bake in a 300F oven for 1 1/4 to 1 1/2 hours or till a tooth pick inserted near the center comes out clean. (cover pans loosely with foil after 1 hour of baking to prevent overbrowning.) Cool in pans on a wire rack.
5. Remove cooled cake from pans. Wrap layers separately in rum, brandy, or juice-moistened 100% cotton cheesecloth. Overwrap with foil. Store in the regrigerator for 1 to 2 weeks. Remoisten cheesecloth with rum every 3 or 4 days or when dry.
6. Before serving top with buttercream frosting, and bay leaves for decoration if desired.

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European Christmas Cake
~~Submitted By~~
Tiger_Letsplay


• 10 oz. dried but moist fruits
  
• 5 oz. nuts (walnuts, hazelnuts, almonds)
  
• 6 oz. all purpose flour
  
• 3.5 oz. soft butter
  
• 5 oz. brown sugar
  
• 3 eggs
  
• 1 1/2 tsp baking soda dissolved in 1 tsp water
  
• A loaf pan, greased
  
  

Mix the dried fruits and nuts with the flour. Beat the sugar and flour until smooth and creamy. Add one egg at a time to the butter and beat well after each egg. Add the flour-nuts-and fruit mixture and the dissolved baking soda Stir the dough until well blended. Pour mixture in the loaf pan and bake at 325 degrees for one hour or until the cake springs back when touched.

Let the cake cool slightly, remove from the pan and serve sliced with hot tea or coffee. Serves 4

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Happy New Year Cake
~~Submitted By~~
Tiger_Peach_DA


• 3 pints ice cream, softened (chocolate, cookie dough, and strawberry)
  
• 2 packages yellow cake mix for 2-layer cake
  
• 2 1/2 cups heavy or whipping cream
  
• 3 tablespoons sugar
  
• foil origami paper for decorations


Two Days before serving or up to one week ahead: Line three 8-inch round cake pans with plastic wrap; spread 1 pint ice cream in each. Cover and freeze until firm, 4 hours or overnight. Remove ice cream from pans; wrap each round separately; return to freezer.

Grease and flour same 3 cake pans and one 12-inch round cake pan. Preheat oven to 350F; Prepare both packages cake mix together. Pour 2 1/4 cups batter into each 8-inch pan, remain batter into 12-inch pan. Bake batter in 12-inch pan 20 minutes or until toothpick comes out clean. Bake batter in 8-inch pans 25 to 30 minutes. Cool cakes as labels direct.

On large freezer-safe cake plate, place 12-inch layer for top-hat brim; top with one ice-cream round, then one cake layer. Repeat with remaining ice cream and cake, ending with cake. Smooth ice-cream layers to fit cake layers. Place cake in freezer until frozen, about 2 hours.

Beat cream and sugar until stiff peaks form. Spread whipped cream on side, top, and brim of cake, smoothing it out. Freeze slightly, about 30 minutes. Meanwhile, from origami paper, cut hatband and stars. Remove cake from freezer; attach decorations. Freeze again. Let cake stand at room temperature 20 minutes for easier slicing. Remove decorations before slicing. Makes 36 servings.

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Holiday Ham Balls
~Submitted By~
WWoS_Nowata/Barbara Cook, San Diego, CA


• 3 cups bisquick
  
• 1 ½ cups finely chopped fully cooked smoked ham
  
• 4 cups (16oz.) shredded cheddar cheese
  
• ½ cup grated parmesan cheese
  
• 2 tablespoons parsley flakes
  
• 2 teaspoons prepared spicy mustard
  
• 2/3 cups milk
  

Heat oven 350° Lightly grease pan 15½x10½x1" Mix all ingredients thoroughly.
Shape mixture into 1 inch balls. Place about 2 inches apart in pan.
Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm.
Makes about 7 dozen appetizers.
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Christmas Candy
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Peach's Bourbon Balls
~Submitted By~
Tiger_Peach_DA



• 1 cup confectioners’ sugar
• 2 1/2 cups vanila-wafer crums
  
• 1 4-ounce can walnuts (cup), finely chopped
  
• 1/4 cup bourbon
  
• 2 tablespoons unsweetened cocoa
  
• 3 tablespoons corn syrup
  

About 30 minutes before serving or early in day.
1. In large bowl, mix 1 cup confectioners’ sugar and remaining ingredients.
2. Sprinkle some confectioners’ sugar onto waxed paper. With hands, shape mixture into 1-inch balls. Roll each ball in confectioners’ sugar. Wrap each ball in plastic wrap. Store in tightly covered container.

Makes about 3 1/2 dozen balls.

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Gage's Bourbon Balls
~Submitted By~
WWoS_Nowata /Tiger_Ithyl


• 1 cup powdered sugar
  
• 1 cup vanilla wafers crumbled
  
• 1 cup chopped pecans
  
• 2 tablespoons cocoa
  
• 2 tablespoons white corn syrup
  
• ½ cup bourbon
  

Mix together and form into ball. Roll into more chopped nuts
Put in refrigerator to chill. Serve.



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Rebel's Bourbon Balls
~~Submitted By~~
Tiger_Rebel1


• 1 cup vanilla wafers
  
• 1 cup pecans
  
• 1 cup powdered sugar
  
• 2 Tablespoons cocoa
  
• 2 oz. Bourbon
  
• 2 oz. white corn syrup
  
  

Place the wafers in a food processor and grind until fine. Place in a bowl. Add the pecans in to the processor and grind until fine. Add the remaining ingredients and mix well. Form in to balls, roll in additional powdered sugar or melted chocolate and refridgerate.

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Christmas Cookies
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Santa's Whiskers
~~Submitted BY~~
Tiger_Baby_DA


• 1-cup butter or margarine
  
• 1-cup sugar
  
• 2-tablespoons milk
  
• 1-teaspoon vanilla
  
• 21/2-cups all purpose flour
  
• 1-cup finely chopped red or green candied cherries
  
• 1/2-cup finely chopped pecans
  
• 1-cup flaked coconut


Set Oven At 350
Beat butter for 30 second,add sugar and beat till fully. Add milk and vanilla, beat well. Stir in flour,thencherries and pecans. Shape into three 7-inch balls. Roll dough in coconut to coat outside.Wrap in waxed paper or clear plactic wrap. Chill thoroughly. Cut into 1/4-inch slices. Place on an ungreased cookie sheet . Bake in a 375 oven 12 minutes or till edges are golden. Makes about 80 cookies.

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Holiday Fruit Cookie
~~Submitted By~~
Tiger_Baby_DA


• 1-cup shortening
  
• 2-cups brown sugar
  
• 2-eggs
  
• 1/2-cup milk or water
  
• 31/2-cups flour
  
• 1-teaspoon soda
  
• 1-teaspoon salt
  
• 1/2-cup pecans
  
• 2-cups candied cherries
  
• 2-cups chopped dates


Mix shortenibg,brownsugar and eggs togetherwell. Stir in milk or water. Sift flour,soda and salt together,then stir into above mixture. Add cans,cherries and dates. Mix and place walnut size dough two inches apart on greased cookie sheet. Bake at 400 for 8 to 10 minutes. Makes 6 dozen two inch cookies.

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Christmas Holiday Spice Potpourri
~~Submitted By~~
WWoS_Nowata


• 4 Oranges
  
• 4 Lemons
  
• 1/2 c Whole cloves
  
• 1/2 c Whole allspice
  
• 10 Cinnamon Sticks, broken
  
• 10 Bay leaves, crumbled
  
• 8 oz Decorated jelly jars with bands lids
  

Using a vegetable peeler, peel fruit carefully, removing only the peel, not any of the white pith. cut or tear into one inch pieces. Spread peel on paper towel lined pan. Place in preheated oven to 175, or set oven to WARM. dry in oven for 1 1/2 hours, tossing occasionally. Peels should be leathery and/or slightly crunchy. spread peels on dry paper towels and let air dry for 24 hours.

Combine with remaining ingredients. Fill jars with mixture, place lids on and screw bands on tightly. Yield: 3 or 4 half pint jars. To use: Remove lid and leave band on for decoration to fragrance a room. OR put one Tblsp into a jar and fill jar with boiling water to release fragrance.

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