DARK SWEET FRUITCAKE
1 egg
1 cup water (I usually used some of the juice from cherries and pineapple as part of this)
1 package Pillsbury Date or Nut bread
1 cup pecans or English walnuts, chopped
1 cup raisins
1 cup maraschino cherries, drained but do not need to cut
1/2 cup crushed pineapple, drained. (Could also use pineapple tidbits.)
Grease and flour bottom and sides of pan. In large bowl, combine egg and water. Add remaining ingredients; by hand, stir until combined. Pour into prepared pan. Bake at 350° as directed for pan sizes (below) until toothpick inserted in center comes out clean. Cool 15 minutes; loosen edges and remove from pan. Cool completely. To store, wrap tightly in foil or plastic wrap; store in refrigerator.
8 x 4” LOAF PAN: Bake 70 to 80 minutes.
9 x 5” LOAF PAN: Bake 60 to 70 minutes
10 BUNDT PAN or TUBE PAN: Recipe must be doubled; bake 65-75 minutes
SOUP CANS (10 1/2 OUNCE SIZE) – fills 5 cans ¾ full. Bake 35-45 minutes
MUFFIN CUPS:
Line 18 to 24 muffin cups with foil or paper liners. Fill 2/3 full. Bake 20 to 25 minutes
**If desired, substitute 1 pound (2 cups) fruitcake mix for cherries and pineapple.
HOLIDAY TREE SHAPED CHEESE BALL
3 packages (8 ounces each) cream cheese, softened
4 cups shredded Cheddar cheese (16 ounces)
2 tablespoons basil pesto
1 tablespoon grated onion
1/4 teaspoon yellow mustard
Red pepper sauce
1/4 cup finely chopped parsley or cilantro
1/4 cup pine nuts or sliced almonds
2 tablespoons chopped red bell pepper
Piece of lemon peel, if desired
Assorted crackers, if desired
1. Stir together cream cheese and Cheddar cheese; divide in half. Stir pesto into 1 half; stir onion, mustard and 2 or 3 drops pepper sauce into other half. Cover each half; refrigerate about 4 hours or until firm enough to shape.
2. Place cheese mixtures on cookie sheet. Shape each half into cone shape to look like a pine tree.
3. If desired, wrap each tree, label and freeze up to 1 month. Twelve hours before serving, remove trees from freezer. Thaw in wrapper in refrigerator.
4. Just before serving, roll trees in parsley, pressing it evenly onto trees. Press pine nuts onto trees in string form for garland.
Press bell pepper pieces onto trees for ornaments. Top each tree with star shape cut from lemon peel. Serve with crackers.
LEMON DREAM TASSIES
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup whole almonds, ground
6 tablespoons butter or margarine, melted
1 package (3 oz) cream cheese, softened
1 jar (12 oz) lemon curd**
2/3 cup Betty Crocker® whipped fluffy white frosting
1/2 cup frozen (thawed) whipped topping
1 teaspoon grated lemon peel
2 tablespoons sliced almonds
1. Heat oven to 375°F. Spray 36 mini muffin cups with cooking spray.
2. In large bowl, stir cookie mix, ground almonds, butter and cream cheese until soft dough forms.
3. Shape dough into 36 (1 1/4-inch) balls. Press each ball in bottom and up side of muffin cup.
4. Bake 12 to 15 minutes or until golden brown. Cool completely in pan, about 30 minutes.
5. Remove cookie cups from pan. Fill each with about 1 1/2 teaspoons lemon curd.
6. In small bowl, mix frosting and whipped topping until well blended. Pipe or spoon 1 rounded teaspoon frosting mixture on top of each filled cookie cup. Top each with lemon peel and almonds. Store covered in refrigerator.
How-To
If you only have one 12-cup mini muffin pan, shape all of the dough into balls. Fill the pan and cover the remaining balls to keep them from drying out. After baking, cool the muffin pan completely before refilling it with dough.
**Find lemon curd next to the jams and jellies at the supermarket. You might like to try lime or raspberry curd.
Substitution
Betty Crocker® whipped cream cheese frosting or whipped cream frosting can be used for the fluffy white.
CINNAMON ROLLS
5 to 6 cups all-purpose flour
1 package (18-1/4 ounces) yellow cake mix
2 packages (1/4 ounce each) quick-rise yeast
2-1/2 cups warm water (120° to 130°)
1/4 cup butter, melted
1/2 cup sugar
1 teaspoon ground cinnamon
FROSTING:
6 tablespoons butter, softened
3 cups confectioners’ sugar
1-1/2 teaspoons vanilla extract
2 to 3 tablespoons milk
In a mixing bowl, combine 4 cups flour, dry cake mix, yeast and warm water until smooth. Add enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 45 minutes.
Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 14-in. x 10-in. rectangle. Brush with butter; sprinkle with sugar and cinnamon. Roll up jelly-roll style, starting with a long side. Cut each roll into 12 slices; place cut side down in two greased 13-in. x 9-in. x 2-in. baking pans. Cover and let rise until almost doubled, about 20 minutes.
Bake at 400° for 10-15 minutes or until golden brown. Cool for 20 minutes. For frosting, in a mixing bowl cream butter, confectioners’ sugar and vanilla. Add enough milk to achieve desired consistency. Frost warm rolls. Yield: 2 dozen.
BANANA BREAD ~ JHarlow/Jean
1-1/2 c. Flour
1/2 tsp. salt
1 tsp. soda
1/2 c. oleo
1 c. sugar
2 eggs
2 lg. mashed bananas
1 tsp. vanilla
1/2 c. sour cream
1/2 c. nuts
1/3 c. raisins soaked in warm water for 15 min.
Sift flour soda, salt together.
Cream sugar, oleo, add eggs, vanilla.
Beat bananas and sour cream & nuts
drain raisins and put all together.
Bake 1 hr. 350°
PINEAPPLE/CARROT BREAD ~ JeanH
3 cups flour
2 cups sugar
1 cup veg. oil
3 eggs
1 tsp. salt
1 tsp. soda
1 tsp. cinammon
1 cup grated carrot
1 cup crushed pineapple with juice
1 cup walnuts
2 tsp. vanilla
I beat the sugar, eggs and oil with hand mixer, then put the rest in by hand. Bake in two regular size loaf pans at 325° for 50-60 minutes...depending on oven.
GELATIN CAKE DESSERT ~ JeanH
2 - 3 oz. pkgs. apricot gelatin
2 cups boiling water
3 bananas, peeled and sliced
1 - 20 oz. can crushed pineapple, drained
1 pint whipping cream
1/2 cup sugar
1 teaspoon vanilla
1 premade ange food cake
In large bowl, disolve gelatin in boiling water, refrigerate
until
jelled, add bananas and pineapple, mix well.
Whip cream until peaked, fold in sugar & vanilla.. Cut cake in
small
pieces and alternate with gelatin mixture in 9 x 13 pan....chill
in
refrigerate until set.
PEPPERMINT STICK PIE
4-1/2 cups crisp rice cereal
1 cup (6 ounces) semisweet chocolate chips, melted
2 quarts peppermint stick ice cream, softened
Chocolate syrup or chocolate fudge topping
Crushed peppermint candies
Combine cereal and chocolate; mix well. Press into the bottom and up the sides of an ungreased 10-in. pie place. Freeze for 1 minutes. Spoon ice cream into the crust. Freeze until ready to serve. Garnish with chocolate syrup and peppermint candies. Yield: 6-8 servings.
Editor's Note:
Pie may be made ahead and frozen. Remove from freezer 15 minutes before serving.
FROZEN HOLIDAY SALAD
1 (8 oz.) pkg. cream cheese, softened
1/2 c. mayonnaise
1 (No. 2) can crushed pineapple,
drained
1 (No. 2) can pears, drained
1 lg. jar maraschino cherries, drained
4 bananas, diced
1/2 lb. pkg. sm. marshmallows
Combine cream cheese and mayonnaise. Fold in rest of ingredients. Put into large rectangular or square pan. Cover and freeze. Thaws quickly. 20 servings.
GINGERBREAD PUMPKIN CHEESECAKE W/COOKIE CRUST
1 1/2 cups gingersnap cookie crumbs (about 28 two-inch cookies)
1/4 cup granulated sugar
3 tablespoons butter or margarine, melted
3 pkg. (8 oz. each) cream cheese, at room temperature
3/4 cup granulated sugar
1/4 cup packed light brown sugar
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
2/3 cup Gingerbread Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer
2 large eggs
2 tablespoons cornstarch
1/4 teaspoon ground cloves
1 container (16 oz.) sour cream, at room temperature
1/4 cup granulated sugar
1 teaspoon vanilla extract
PREHEAT oven to 350° F. Lightly grease 9-inch springform pan.
FOR CRUST:
COMBINE cookie crumbs, granulated sugar and butter in medium bowl. Press onto bottom and 1 inch up side of prepared pan. Freeze for 5 minutes.
FOR CHEESECAKE:
BEAT cream cheese, granulated sugar and brown sugar in large mixer bowl until creamy. Beat in pumpkin, Coffee-mate and eggs. Add cornstarch and cloves; beat well. Pour into crust.
BAKE for 65 to 75 minutes or until edge is set but center still moves slightly.
FOR TOPPING:
COMBINE sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread sour cream mixture over surface of warm cheesecake.
BAKE for an additional 5 minutes. Run knife around edge of cheesecake. Cool completely. Refrigerate for several hours or overnight. Remove side of pan.
NOTE: Try substituting Cinnamon Vanilla Crème NESTLÉ COFFEE-MATE Liquid Coffee Creamer.
MARSHMALLOW PUFFS
2 tubes (8 ounces each) refrigerated crescent rolls
1/4 cup sugar
1 teaspoon ground cinnamon
16 large marshmallows
1/4 cup butter or margarine, melted
GLAZE:
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
2 to 3 teaspoons milk
1/4 cup chopped nuts
Separate crescent dough into 16 triangles. In a bowl, combine sugar and cinnamon. Roll marshmallows in butter, then in cinnamon-sugar. Place marshmallows at wide end of crescents. Fold corners over marshmallow. Roll up each triangle, beginning at the wide end. Pinch seams to seal. Dip bottom of dough in butter. Place butter, side down, in ungreased muffin cups. Place muffin pans on baking sheets. Bake at 375° for 10-15 minutes or until golden brown. Immediately remove from pans to wire racks.
For glaze,
combine confectioners' sugar and vanilla. Stir in enough milk to achieve desired consistency. Drizzle over puffs. Sprinkle with nuts. Serve warm. Yield: 16 rolls.
