WHITE CHOCOLATE FUDGE
2 pkg. (6 squares each) Premium White Baking Chocolate
3/4 cup sweetened condensed milk
1 cup coarsely chopped Almonds, toasted
1/2 cup dried cranberries
1 Tbsp. grated orange peel
LINE 8-inch square pan with foil, with ends of foil extending over sides of pan; set aside. Microwave chocolate and milk in large microwavaeble bowl on HIGH 2 to 3 minutes or until chocolate is almost melted; stir until chocolate is completely melted. Add almonds, cranberries and orange peel; stir until well blended.
SPREAD chocolate mixture into prepared pan. Refrigerate 2 hours or until firm.
LIFT fudge from pan, using foil handles. Cut into 48 pieces. Store in tightly covered container in refrigerator up to 3 weeks. (Do NOT freeze.)
VARIATION
Prepare as directed, substituting 1 cup toasted Chopped Pecans for the almonds and 1/2 cup each chopped red and green candied cherries for the cranberries
EGGNOG CREAM PIE
Cream Pies -- One Recipe, Five Options
BASIC RECIPE
3/4 C sugar
1/3 C flour
1/4 tsp. salt
2 C whole milk
2 eggs or 3 egg yolks
1 T. butter
1 tsp. vanilla
1 baked and cooled 9 in. pie shell
whipped cream to top pie
Basic Instructions
In a medium saucepan, mix sugar, flour and salt. Stir in 1 cup of milk, mix until smooth, and bring to a boil over medium heat, stirring constantly. Continue to stir until smooth and thickened, about 2 minutes, then remove from heat.
Beat the eggs or egg yolks with the remaining cup of milk. Temper the egg mixture with a small amount of the slightly cooled milk mixture then blend this into the larger saucepan with the cooling milk mixture.
Return saucepan to the heat and bring to a boil again, stirring constantly, lower heat and simmer until mixture thickens a bit more, about 1 minute.
Remove from the heat and stir in butter and vanilla. Cool slightly and pour into the baked pie shell.
Cool completely then cover top of pie with sweetened whipped cream or whipped topping.
CREAM PIE VARIATIONS
EGGNOG CREAM PIE
Stir in 1/4 tsp. nutmeg into the basic mixture. Sprinkle a small amount of nutmeg on the whipped cream.
CHOCOLATE CREAM PIE
Make basic filling and add 1/2 cup semi-sweet chocolate chips to hot filling in pan. Stir until chocolate melts completely.
BANANA CREAM PIE
Make basic filling, cool. Slice 2 or 3 bananas into bottom of pie shell. Pour cooled basic filling (or chocolate filling) on top.
COCONUT CREAM PIE
Stir 1 cup flaked coconut into basic filling just before pouring into pie shell. Sprinkled toasted coconut on top of the whipped cream for a beautiful and tasty presentation.
BUTTERSCOTCH CREAM PIE
Substitute 3/4 cup firmly packed brown sugar instead of white sugar in basic filling recipe, and increase the butter to 3 tablespoons. Cook in the same manner as the basic filling.
GINGERBREAD WAFFLES
3 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon freshly grated nutmeg,
1/2 teaspoon salt
4 large eggs
2/3 cup packed dark brown sugar
1 cup canned pumpkin puree
1 1/4 cups milk
1/2 cup molasses
1/2 cup (1 stick) melted butter, plus some to butter the iron
Syrup, whipped cream or fresh fruits for topping
Preheat waffles iron.
In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt. In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses and melted butter. Stir the wet into dry until just moist. Do not overstir the waffle batter. Brush the iron with a little melted butter and cook 4 waffles, 4 sections each. Serve with toppings of choice.
SUGAR-FREE PINEAPPLE PIE
1 cup crushed graham cracker crumbs
1/2 cup margarine, melted
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 cup (8 ounces) fat-free sour cream
1 can (20 ounces) unsweetened crushed pineapple, drained
Sugar substitute equivalent to 2 teaspoons sugar
Combine crumbs and margarine; press into bottom and up the sides of a 9-in. pie plate. Bake at 350° for 8-10 minutes; cool. In a bowl, combine pudding mix and sour cream; mix well. Stir in pineapple and sweetener. Spread into crust. Chill at least 3 hours. Yield: 8 servings.
Nutrition Facts:
1 slice equals 212 calories, 9 g fat (0 saturated fat), 0 cholesterol, 322 mg sodium, 24 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 2 fat, 1 starch, 1/2 fruit.
LO-FAT SUGAR FREE EGG NOG
I gallon cold skim milk
2 tsp vanilla
3 pkgs (small box) instant vanilla sugar free pudding mix
1/3 cup sugar substitute ( or 8 individual packs)
1/2 tsp rum extract
fresh nutmeg
yellow food coloring
In a large bowl combine milk and vanilla and rum extract. In another bowl blend sugar substitute and dry pudding mix. Whisk into the milk mixture until blended. Add yellow food coloring to desired color.
Top with grated nutmeg.
This will thicken as it sets, can thin it with a little more milk if desired. We like the thickened nog.
HOW TO FREEZE COOKIE DOUGH
pack it in freezer containers. (For sliced cookies, roll and wrap the dough as directed in the recipe.) Freeze cookie dough for up to six months. Before baking, thaw frozen dough in the container in the refrigerator. If the dough is too stiff to work with, let the dough stand at room temperature to soften.
CREAMY FRUIT SALAD
8 ounces cream cheese
8 ounces cool whip
1/2 cup sugar
1 can mandarain oranges, drained
1 cup fruit cocktail, drained
1 small bag colored marshmallows
1 can sweetened condensed milk
1 can crushed pineapple, drained
1 jar maraschino cherries, drained
In a large bowl, blend milk, ceam cheese and cool whip until fluffy. Add sugar, blend well. Fold in drained fruits with large spoon. Add marshmallows. When mixed well, refrigerate 8 to 12 hours before serving.
HILLVILLA SPECIAL SEASONING MIX (COPYCAT)
Can use in pies, cookies, rolls, breads, casseroles, on veggies, etc
4 Tbsp. Ground cinnamon
2 Tbsp. Ground allspice
2 Tbsp. Black pepper
1 Tbsp. Ground nutmeg
1 Tbsp. Ground cloves
1 Tbsp. Ground ginger
Combine cinnamon, allspice, pepper, salt, nutmeg, cloves and ginger. Store in an airtight container for use in any baking.
Makes about 3/4 cup.
It made the best pumpkin pie.
PUMPKIN PIE COFFEE CREAMER
This can be used in pies, cookies, hot cocoa, and any baked goods
4 tsp. ground cinnamon
2 tsp. ground ginger
2 tsp. ground nutmeg
1 tsp. ground cloves
1 tsp. allspice (optional)
1 C. non-dairy creamer
Combine well.
CANNOLI PIE
15 oz tub ricotta cheese
1 cup powdered sugar
1/4 cup chopped Maraschino cherries
1/3 cup chopped blanched almonds
1/4 cup mini chocolate chips
9" chocolate graham cracker crust
In a large bowl, beat ricotta cheese and powdered sugar until smooth. Stir in cherries, almonds and chips. Spoon into graham cracker crust. Cover and freeze for at least 3 hours. Remove from freezer and allow to sit 10-15 minutes before cutting. Cover and store any leftovers in the freezer.
Serves 8-10.
FRENCH CHRISTMAS CAKE
1 cup butter
2 cups sugar
6 eggs
1 box vanilla wafers (12 oz.)
finely crushed in blender
1 7 oz. can of coconut (can use more)
1 1/2 cups broken pecans
1/2 cup milk
Cream the butter and sugar until smooth. Add eggs, one at a time, beating after addition of each egg. Then add vanilla wafer crumbs and milk, alternately, a little at a time. Stir in the coconut and pecans. Pour into a greased and floured bundt pan or 9" tube pan. Bake at 350° for 1 1/4 hours. Let cake cool completely before removing from pan. It breaks very easy if removed while still too warm. Word of caution: Check with clean broom straw or uncooked spaghetti pasta pushed in cake for doneness before this time is up. According to the heat of your oven, it may be finished after 1 hour.
CHRISTMAS BISQUICK RECIPES
GRAVY CALCULATOR
DLTK's Recipes for Kids...and Parents
