REINDEER SANDWICHES
1 tablespoon creamy peanut butter or enough to cover bread
2 slices bread
2 twisted pretzels
2 raisins
1 maraschino cherry, halved
1. Spread the peanut butter on one slice of bread, and top with the other slice.
2. Cut a triangular shape in the sandwich, discarding the ends and the remainder of the sandwich.
3. Place a twisted pretzel between the two slices of bread on two points of the triangle to form the reindeer’s antlers.
4. Place two raisins for the eyes and a cherry half on the remaining point for the nose.
Year after year children volunteer to make their favorite reindeer sandwiches for their school Christmas parties.
CRANBERRY.. CRUMBLE~Elsie/ tartar310
2 cups fresh cranberries
1/3cup sugar
1/2 cups walnuts
1/2 sugar
1 egg
1/2 cup of flour
1/4 cup margarine melted
vanilla ice cream
sprinkle cranberries with 1/2 cup sugar and nuts.
Beat eggs well, gradually add
1/2 sugar beating until foamy, add flour and melted margarine beat until
thoroughly blended. Pour over berries. Bake at 325 in 9in, pie plate
for 45 min, crust should be
golden brown. Serve with ice cream
ORANGE CITRUS BARS
2 1/4 cups all-purpose flour, divided
1/2 cup confectioners' sugar
1 cup cold butter, cubed
2 cups granulated sugar
4 large eggs
1/3 cup orange juice
1/2 teaspoon baking powder
1 orange, zested
ORANGE CITRUS GLAZE
4 cups confectioners' sugar
1/2 cup orange juice
1/2 orange, zested
Preheat oven to 325 degrees F.
CRUST
In a large bowl, combine 2 cups flour, and confectioners' sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into bottom of a 13 by 9 by 2-inch baking pan. Bake 20 minutes, or until lightly browned.
FILLING
In a medium bowl, whisk together sugar, eggs, and juice until well mixed. Add 1/4 cup flour and baking powder, stirring to combine. Sprinkle in some orange zest.
Pour into hot baked crust, and bake 25 minutes, or until set. Cool the lemon bars, so you may top with orange citrus glaze.
ORANGE CITRUS GLAZE
Add 4 cups of powdered sugar and 1/2 cup orange juice together, so that it combines to make a nice creamy glaze sauce consistency. Add orange zest. When all ingredients are mixed well, pour onto the citrus bars.
MINI ORANGE CHOCOLATE CHUNK CAKE
1/4 pound unsalted butter at room temperature
1 cup sugar
2 extra-large eggs at room temperature
1/8 cup grated orange zest (2 large oranges)
1 1/2 cups all-purpose flour plus 1 tablespoon
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 cup freshly squeezed orange juice
3 ounces buttermilk at room temperature
1 teaspoon pure vanilla extract
1 cup good semisweet chocolate chunks
FOR THE SYRUP
1/4 cup sugar
1/4 cup freshly squeezed orange juice
FOR THE GANACHE
4 ounces good semisweet chocolate chips
1/4 cup heavy cream
1/2 teaspoon instant coffee granules
Preheat the oven to 350 degrees F. Grease and flour 6 individual serving baking molds, such as the flexible non stick 100 percent silicone molds.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. Add the eggs, 1 at a time, then the orange zest.
Sift together 1 1/2 cups flour, the baking powder, baking soda, and salt in a large bowl. In another bowl, combine the orange juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately in thirds to the creamed butter, beginning and ending with the flour. Toss the chocolate chunks with 1 tablespoon flour and add to the batter. Pour into the pans, smooth the tops, and bake for 30 minutes, until a cake tester comes out clean. Let the cakes cool in the molds on a wire rack for 10 minutes.
SYRUP
In a small saucepan over medium-low heat, cook the sugar with the orange juice until the sugar dissolves. Remove the cake from the pans, put them on a rack over a tray, and spoon the orange syrup over the cakes. Allow the cakes to cool completely.
GANACHE
melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle over the top of the cakes.
DANISH PASTRY APPLE BARS
Bake at 375 degrees – 50 minutes
Pie crust dough is made of:
2-1/2 cup flour
1 cup shortening
1 teaspoon salt
1 egg yolk, plus milk to make 2/3 of a cup
Ingredients:
1 cup crushed cornflakes
8 cups sliced apples
(use a blend a baking and eating apples)
3/4 to 1 cup of sugar
1 teaspoon of cinnamon
1 egg white
Combine flour & salt; cut in shortening;
Beat egg yolk in measuring cup & add
Milk to make 2/3 cup of liquid;
mix well & stir into flour mixture.
On floured surface, roll 1/2 of the dough
to a rectangle larger than the pan & fit to
the pan & up the sides.
Sprinkle with cornflake crumbs;
top with apples; mix sugar & cinnamon
& sprinkle on top.
Roll remaining dough for top; cover & seal
edges; cut slits in the top.
Beat egg white til frothy & brush on top.
While slightly warm, mix 1 cup xxxx (conf.) sugar
with 3 to 4 teaspoons of milk and drizzle
overall. Let cool completely or serve warm
with vanilla ice cream.
HOLIDAY DUMP CAKE
Use ungreased 9 1/2" x 13" pan
Spread 1 can crushed pineapple evenly
on the bottom
Spread 1 can cherry pie filling
(gently)over the pineapple
Sprinkle 1 box dry yellow cake
mix over all
Sprinkle 1 to 1-1/2 cups chopped
pecans over all
Slice 1/4 lb. butter (1 stick) into small
thin slices and place over all
Bake at 350 degrees for 1 hour
Serve slightly warm with vanilla ice cream
(this way, the filling will not be set
firmly but will be delicious). To be able to cut
nice, neat squares, cake must be slightly
chilled first.
GERMAN CHOCOLATE BARS
1 box German chocolate Cake Mix
1 box powdered sugar
8 oz. cream cheese
1 stick butter
4 eggs
Mix cake mix, butter, and 2 eggs with a mix (it will be thick). Grease and flour a 9x13 pan and spread mix evenly. Mix the other 2 eggs, sugar and cream cheese well. Pour over the cake mix and bake @350 degrees for 35 to 40 mins. (try adding nuts)
CHOCOLATE HIGHLANDER COOKIE BARS
Step1-
Preheart oven to 350 degrees,
using rack in middle position.
1 cup softened butter
(2 sticks = 1/2 lb.)
1/2 cup powdered sugar
(Make sure no big lumps)
1/4 teaspoon salt
2 cups flour (no need to sift)
Step 2
4 beaten eggs
(just whip with fork)
1 cup melted butter, cooled
to room temperature
1 cup white sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup flour (no need to sift)
2 1/2 cups chocolate chips
(measure before their melted)
Step 3
1/3 cup powdered sugar to
sprinkle on top of the pan.
~STEP 1~
Cream butter with 1/2 cup powdered sugar, and salt. Add flour and mix well. pat it out in a greased 9x13 inch pan with your fingers. Bakes at 350 degrees for 15 minutes. That makes the shortbread crust. Remove from oven.
(Don't turn oven off!)
~STEP 2~
Mix eggs with melted butter and white sugar. Add baking powder, salt, and flours and mix thoroughly. (Hand mixer will do the job if you're tired of stirring.)
Melt the chocolate chips in a small double boiler, a pan over hot water on the stove, or nuke them for 3 minutes in the microwave on high. (Be sure to stir the chips or they could maintain their shape ever after they're melted.)
Add the melted chocolate chips to your bowl and mix thoroughly.
Pour this mixture on top of the pan you just baked and tip the pan so it covers all the shortbread crust. Stick it back into the oven and bake it for another 25 minutes. Then remove it from the oven and sprinkle on additional powdered sugar.
Let it cool thoroughly and cut into brownie-sized bars. You can refrigerate these, but cut them before you do. They get pretty solid when they're cold.
JO-JESUS CAKES~Mom
This is a recipe passed down from my grandmother in southern Maine. We all loved them. I don't know where the name came from.
Make your favorite pie crust recipe.
Roll it out and cut pieces to fit in your muffin tins...you will have 4 pieces of corners up and over each muffin.
Put about a tablespoon of red currant (my favorite) or your favorite kind of jelly in it.
Mix up a yellow cake mix and put that on top of each muffin and bake.
I'm sure back in those years, they made up a real yellow cake recipe but when she told me how, she was using just the mix.
Bake 350 about 20 min.
My cousin says for Christmas he uses a white cake mix and puts red or green food coloring in the cake mix.
FRUIT AND SPICE CAKE
Set oven to 300º. Butter a 10” tube pan. Line bottom with a piece of parchment paper, butter paper and dust with flour.
1/2 Lb. dried apricots, chopped
1/2 Lb. pitted dates, coarsely chopped
1/4 lb. cranberries
3/4 Lb. golden raisins
1/4 Lb. unblanched almonds, chopped
1/4 lb. walnuts, chopped
1/4 lb. pecans, chopped
1/2 cup crystallized ginger, chopped
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp ground cloves
1/4 tsp. nutmeg
1/2 lb. (2 sticks) unsalted butter, room temp.
3/4 cup sugar
3/4 cup brown sugar
6 eggs
Zest of 2 oranges
Juice of 1 orange
Juice of one lemon
1/3 cup rum*
In a large bowl, combine apricots, dates, cranberries, raisins, almonds, walnuts, pecans, ginger and orange zest. Add 1/4 cup of the flour and toss to coat fruit and nuts. Set aside. In another bowl, sift the 1 3/4 cups flour, salt cinnamon, cloves and nutmeg. Set aside. In another large bowl, or mixer bowl, cream butter. Add sugars and beat for two minutes, scraping down sides of bowl several times. Add eggs, one at a time, beating well after each addition. Beat in orange and lemon juices, followed by rum*
With mixer at low speed, beat in flour mixture, just until dry ingredients are moistened. With a wooden spoon, mix in fruit/nut mixture, until no traces of flour show. Spoon batter into prepared pan. Bake 2 1/2 hours, or until a skewer inserted in the center of cake comes out clean. Remove from oven, set on rack for 30 minutes. Use a sharp knife to cut around the outside rim of the cake to release it from the pan. Lift out cake on the center tube, turn cake upside down onto plate, remove the tube, then turn cake right side up onto rack to cool completely. To serve, cut into thick pieces.
NOTE:
If you do not want to use rum or any kind of liquor, substitute flavored extracts. Also, brandy or whiskey may be substituted for the rum.
When cake was cooled, wrap it in plastic wrap, then in tin foil and put it in the refrigerator for a few days to let all the flavors meld together. This can also be frozen if you wish. This could probably be baked in the small tinfoil pans, of course the baking time would be less. I do not know how long, but I would guess 30-45 minutes for the small pans. Just keep checking with the skewer.
CHERRY BREAD
2 eggs
3/4 cup all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1-6oz jar maraschino cherries (Reserve 1/3 cup of the juice) chopped
3/4 cup chopped pecans
Preheat oven to 350
Beat eggs and sugar in one bowl. In another bowl, combine flour, baking powder and salt. Add to the egg mixture alternately withe the reserved juice. Fold in the chopped cherries and the chopped nuts.
Put into a 8" or 9" loaf pan. Bake 45 to 50 min.
