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MINIATURE FRUITCAKES
1/2 cup light molasses
1/4 cup water
1 teaspoon vanilla extract
1 package (15 ounces) raisins
1 pound candied fruit, chopped
1/2 cup butter or margarine
2/3 cup sugar
3 eggs
1 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 cup milk
1 cup chopped nuts
In a saucepan, combine molasses, water and vanilla; add raisins and bring to a boil. Reduce heat and simmer for 5 minutes. Remove from heat and stir in fruit; cool.
Meanwhile, in a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Stir together dry ingredients; add to creamed mixture alternately with milk. Stir in fruit mixture; mix well. Fold in nuts. Spoon into paper-lined miniature muffin tins, filling almost to the top. Bake at 325° for 22-24 minutes or until cakes test done. Cool on wire racks. Store in airtight containers. Yield: about 6 dozen.
ITALIAN SPRINKLE COOKIES
6 eggs
5 cups all-purpose flour
2 cups confectioners' sugar
2 tablespoons plus 1-1/2 teaspoons baking powder
1 cup shortening
3 teaspoons almond
1-1/2 teaspoons lemon extract
GLAZE:
3-3/4 cups confectioners' sugar
1/2 cup warm milk
1 teaspoon almond extract
1 teaspoon vanilla extract
Colored sprinkles
Using a heavy-duty mixer, beat eggs on high speed until light and foamy, about 5 minutes; set aside. In a large mixing bowl, combine the flour, confectioners' sugar and baking powder; on low speed, gradually beat in shortening and extracts until mixture resembles fine crumbs. Gradually add beaten eggs (dough will be stiff).
Roll dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-14 minutes (tops of the cookies will not brown, but bottoms should brown slightly).
Meanwhile, in a small bowl, combine the confectioners' sugar, milk and extracts until smooth. As soon as cookies are removed from the oven, quickly dip two or three at a time into glaze. Remove with a slotted spoon or tongs; place on wire racks to drain. Immediately top with sprinkles. Let dry for 24 hours before storing in airtight containers. Yield: about 7 dozen.
WHIPPED SHORTBREAD COOKIES
3 cups butter, softened
1-1/2 cups confectioners' sugar, sifted
4-1/2 cups all-purpose flour
1-1/2 cups cornstarch
Nonpareils and/or halved candied cherries
Using a heavy-duty mixer, beat butter on medium speed until light and fluffy. Gradually add dry ingredients, beating constantly until well blended. Dust hands lightly with additional cornstarch.
Roll dough into 1-in. balls, dip in nonpareils and place on ungreased baking sheet. Press lightly with a floured fork. To decorate with cherries, place balls on baking sheet and press lightly with fork. Top each with a cherry half.
Bake at 300° for 20-22 minutes or until cookie is set but not browned. Yield: 16-18 dozen.
FUDGE PUDDLES
1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup packed light brown sugar
1 egg
1/2 teaspoon vanilla extract
1-1/4 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt
FUDGE FILLING:
1 cup milk chocolate chips
1 cup semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla
Chopped peanuts
In a large mixing bowl, cream the butter, peanut butter and sugars. Beat in egg and vanilla. Combine the flour, baking soda and salt Gradually add to creamed mixture. Chill for 1 hour.
Shape into 48 balls, 1 in. each. Place in lightly greased mini-muffin tins. Bake at 325° for 14-16 minutes or until lightly browned. Using the end of a wooden spoon handle, make a 3/8- to 1/2-in.-deep indentation in the center of each ball. Cool in pans for 5 minutes, before removing to wire racks to cool completely.
For filling, in a microwave or small saucepan melt chocolate chips. Stir in milk and vanilla until smooth. Fill each shell with filling. Sprinkle with peanuts. (Leftover filling can be stored in the refrigerator and served warm over ice cream.) Yield: 4 dozen.
PINEAPPLE HAM
1 fully cooked bone-in ham (12 to 14 pounds), spiral-cut* or thinly sliced
2 cans (6 ounces each) pineapple juice
1 can (20 ounces) crushed pineapple, undrained
2 cups packed brown sugar
20 to 30 whole cloves
1/4 cup golden raisins
Place ham in a roasting pan. Slowly pour pineapple juice over ham so it runs between slices. Spoon pineapple over ham. Sprinkle with brown sugar and cloves. Add raisins to pan juices. Cover and refrigerate overnight.
Discard cloves. Cover and bake ham at 325° for 1-1/2 to 2 hours or until a meat thermometer reads 140°, basting every 20 minutes.
Note:
If spiral-cut ham is not available, ask your butcher to cut a fully cooked ham into 1/8-in.-thick slices and tie it securely.
LEMON CREAM CHEESE CUTOUTS
2-1/4 cups flour
3/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon salt
2/3 cup butter, softened
1 3-ounce package cream cheese, softened
1/2 cup sugar
3 tablespoons milk
1-1/2 teaspoon grated lemon peel
2 cups sifted powdered sugar (optional)
3 tablespoons warm water (optional)
4 teaspoons meringue powder (optional)
1/4 teaspoon cream of tartar (optional)
Stir together flour, spices, and salt. In a medium mixing bowl, beat together butter, cream cheese, and sugar with an electric mixer until well combined. Beat in milk and lemon peel. Add dry ingredients, beating at low speed just until combined. Chill, covered, for 2 to 3 hours or until firm. On a lightly floured surface, roll out dough to about 1/8-inch thickness. Cut into shapes using cutters. Place on ungreased cookie sheets. Bake in a 350 degree F oven for 8 to 10 minutes or until bottoms are lightly browned. Cool on wire racks. If desired, in a medium mixing bowl combine powdered sugar, meringue powder,* and cream of tartar. Add 3 tablespoons cold water. Beat with an electric mixer on low speed until mixture is combined, then on medium to high speed for 7 to 10 minutes or until mixture forms stiff peaks. (If mixture seems stiff while beating, add water, 1/2 teaspoon at a time. Icing should be fairly thick for piping. For a thinner, glazing consistency, stir in a little more water after beating.) Spread over cookies. (When not using, keep icing tightly covered to prevent drying.) Makes about 60, 2-1/2-inch cookies.
*Note: One brand of meringue powder is Wilton. Look for the powder at kitchen, cake-decorating, and crafts shops.
TRIFLE TIPS
Can't get fresh berries? Use 2 cups frozen berries instead. Thaw the berries and, for extra flavor, save the juice to drizzle over the brownie layers.
For an added decorative touch, drizzle the inside of your serving bowl with melted chocolate and refrigerate before assembling the dessert.
EASY ENGLISH TRIFLE
1 pkg. (8 oz.) Cream Cheese, softened
2 cups cold milk, divided
1 pkg. (4-serving size) Vanilla Flavor Instant Pudding & Pie
FILLING
2-1/2 cups cubed pound cake
1/2 cup strawberry preserves
1 can (15-1/4 oz.) peach slices, drained, chopped
BEAT cream cheese and 1/2 cup of the milk in large bowl with electric mixer on medium speed until well blended. Add dry pudding mix and remaining 1-1/2 cups milk; beat on low speed 1 minute.
LAYER half each of the cake, preserves, peaches and pudding mixture in 1-1/2-quart serving bowl; repeat layers. Cover surface with wax paper or plastic wrap.
REFRIGERATE serveral hours or until chilled. Store leftover dessert in refrigerator.
CHOCO PASSION BOWL
3 cups cold milk
2 pkg. (4-serving size each) Chocolate Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP French Vanilla Whipped Topping, thawed, divided
1 baked 9-inch square brownie layer, cooled, cut into 1-inch cubes (about 5-1/2 cups)
1 pt. (2 cups) raspberries
POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping.
PLACE half of the brownie cubes in 2-qt. serving bowl; top with layers of half each of the pudding mixture, raspberries and the remaining whipped topping. Repeat all layers.
REFRIGERATE at least 1 hour before serving. Store leftover dessert in refrigerator.
CHOCOLATE POPCORN TRAIL MIX
2 squares BAKER'S Semi-Sweet Baking Chocolate
2 cups popped reduced-sodium reduced-fat microwave popcorn
2 cups POST SPOON SIZE Shredded Wheat Cereal
1 cup dried cranberries
MICROWAVE chocolate in large microwaveable bowl on HIGH 1 min., stirring after 30 sec. Stir until completely melted. ADD popcorn and cereal; toss to evenly coat. SPREAD into single layer on large sheet of waxed paper. Cool. Toss with cranberries before serving.
Substitute Substitute
1/4 cup BAKER'S Semi-Sweet Chocolate Chunks for the chocolate squares.
EGGNOG COOKIES
2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/4 cups granulated sugar
3/4 cup butter, softened
1/2 cup eggnog
1 teaspoon vanilla extract
2 large egg yolks
1 tablespoon ground nutmeg
Preheat oven to 300 degrees F.
In a medium bowl combine flour, baking powder, cinnamon and nutmeg. Mix well.
In a large bowl cream sugar and butter with an electric mixer to form a grainy paste. Add eggnog, vanilla extract 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 cookie sheets 1 inch apart. Sprinkle lightly with nutmeg. Bake for 23 to 25 minutes or until bottoms turn light brown. Transfer immediately to a cooling rack.
LOW FAT POPCORN COOKIES
3 cup Popped popcorn; unsalted
2 Egg whites
1/4 cup Sugar
1/4 teaspoon Cinnamon
1/4 teaspoon Salt
1 teaspoon Vanilla
One cup at a time, grind the popcorn in a blender at low speed until it's fine. The goal is 1-1/2 cups of finely ground popcorn. In a medium bowl, beat 2 egg whites on high speed until soft peaks form. Make a meringue by gradually adding 1/4 cup sugar; beat until egg whites are stiff. Next, beat in cinnamon, salt and vanilla. Gently fold in ground popcorn and 1/3 cup unsweetened shredded coconut. Place rounded tablespoonfuls onto a greased baking sheed (or use parchment paper). Bake at 325 degrees 10 to 12 minutes or until lightly browned.
POPCORN CAKE
Instead of plain M&Ms, use the flavored ones or peanut ones, add chocolate chips, substitute almonds for the peanuts.
make this your recipe! Be sure to use plain, unbuttered, UNsalted, popcorn.
2 teaspoons plus 1/4 cup vegetable oil
12 cups popped popcorn (plain, UNsalted and UNbuttered)
2 cups M & M candies
1 cup lightly salted cocktail peanuts
1 stick unsalted butter
1 pound marshmallows
Grease a large tube or bundt cake pan with 2 teaspoons of the oil, and set aside.
In a large bowl, mix the popped corn with the M & M candies and the peanuts.
In a small saucepan, melt the butter, remaining 1/4 cup of oil, and marshmallows over medium-low heat, stirring occasionally. When melted, pour over the popcorn mixture, and stir to combine. Pour into the prepared cake pan, pressing down to fit. Cover with aluminum foil to keep moist and let rest until firm, 3 to 4 hours.
To serve, invert the cake pan onto a large cake plate or platter. Shake gently to release. Serve at room temperature.
TURKET MEATBALLS W/MINTED YOUGURT DIPPING SAUCE
1 1/2 pounds ground turkey
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 small red onion, very finely chopped
1 scallion, finely chopped
1 1/2 teaspoons minced garlic
1 1/2 teaspoons ground cumin
1/2 cup dried bread crumbs
1/4 cup heavy cream
1 egg
1 egg yolk
4 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh parsley leaves
1 1/4 teaspoons salt, plus a pinch
1/4 teaspoon freshly ground black pepper, plus 1/8 teaspoon
1 1/4 cups plain whole milk yogurt, preferably Greek, drained overnight in a cheesecloth-lined fine mesh sieve
1 lemon, zest finely grated and juiced
Place the turkey in a medium mixing bowl and set aside. Heat 2 tablespoons of the oil in a small skillet and, when hot, saute the red onion and scallions until softened, 3 to 4 minutes. Let cool slightly, then add to the turkey, along with the garlic, cumin, bread crumbs, heavy cream, egg and egg yolk, 3 tablespoons of the mint, the parsley, 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Mix gently but thoroughly. Using a small scoop or spoon, divide the mixture into 1 tablespoon portions and roll into smooth round balls. Place on a parchment paper-lined baking sheet and cover with plastic wrap. Refrigerate until thoroughly chilled, about 1 hour.
While the meatballs are chilling, make the dipping sauce. Combine the yogurt, remaining 1 tablespoon of mint, remaining 1/4 teaspoon plus a pinch of salt, remaining1/8 teaspoon of pepper, and lemon zest, 2 tablespoons olive oil, and lemon juice and whisk to combine. Refrigerate until ready to serve the meatballs.
Preheat the oven to 400 degrees F. Brush the meatballs with the remaining 2 tablespoons of olive oil and bake until browned and cooked through, about 10 minutes.
Let the meatballs cool slightly, then serve warm, with the yogurt dipping sauce.
Yield: About 5 1/2 dozen bite-size meatballs, generous 1 cup sauce, serving 6 to 8
PUMPKIN TRIFFLE ~ Roma/Nina
Ginger Bread Cake or Pumpkin bread mix, I used pumpkin bread.
1 1/4 cup water
1 egg
3 cups cold water
3 pkgs Instant butterscotch pudding
15 oz can pumpkin (for pies)
Cool Whip
1 teaspoon EACH of cinnamon
ginger, nutmeg & pumpkin pie spice
(I went heavy on the pumkin spice & eliminated the nutmeg, your
choice)
Combine cake mix with water and egg, mix well. Cook in ungreased
loaf
pan for 35-40 mintues. Cool compltely.
Break up cake into a large glass dish an add half the pumpkin
mixture,
then repeat another layer. It says to top with Cool Whip, but
it's best
mixed with pudding mixture. Granish with cake crumbs.
Easy & outstanding dessert!
CRANBERRY APPLE RELISH SALAD ~ Kent Lawhead
2 c raw chopped cranberries
2 cups diced Tart apples
2 cups sugar
2 c diced celery
2 c chopped walnuts
1 pkg Strawberry Jello
1 pkg. Orange Jello
3 c hot water
mix jello and water, refrigerate till starts t set.
mix cranberries & sugar. When jello is set, add cranberries and all remaining ingredients
CHOCOLATE DROP PRETZELS
1 pound (1 bag) of mini round pretzels
- 14 ounces (1 bag) of Hershey's Kisses or Hugs
- 17 3/5 ounces (1 bag) of M&M candies
Preheat oven to 200°.
Line a cookie sheet with parchment or waxed paper.
Place as many pretzels on the cookie sheet as will fit.
Top each with a Hershey's Kiss or Hug. The Hugs chocolates melt faster than Kisses.
Place in oven and remove when candy begins to soften just enough to press an M&M candy or decoration into softened candy.
Top each with a holiday M&M or decorative candy of choice.
Allow to cool completely and then place in freezer for 15 minutes to firm up chocolate.
Remove from freezer, place pretzel candies in airtight container and store in freezer until ready to use.
*Any small shaped pretzel can be used, such as square, waffle-shaped or round.
*Serve for any holiday or event by changing the color of the M&M candies to colors consistent with the celebration.
PUMPKIN CREAM CHEESE SPREAD
1 8-ounce package cream cheese, softened
1/2 cup canned pumpkin
1/4 cup sugar
3/4 teaspoon pumpkin pie spice
1/2 teaspoon vanilla
Beat all ingredients in a medium mixing bowl with an electric mixer on medium speed until smooth. Cover and refrigerate for at least 1 hour or up to 24 hours. Makes 1-1/2 cups (24, 1-tablespoon servings).
