103 Quick & Easy Christmas Gifts

From: Terry Ann2

(From the list EasyMadeGifts 7/28/99)

1. M&M's - "Have a Merry and Most wonderful Holiday Season!!"

2. Soup or soup mix - Wishing you a "Souper" Holiday Season!!

3. Frozen or ready to bake pizza - "Warm up to a wonderful Holiday

Season "Topped" with Christmas cheer!"

4. Apples and Hershey's Hugs - A teacher can't live by apples

alone...She needs "Hugs" too!!

5. Popcorn Balls - Hoping you have a "Ball" this Holiday Season!

6. Loaf of Bread - For being there when you were "Kneaded", for

"Rising" to the occasion, large or small. For never "Loafing" on

the job, for helping others to "Heel" with TLC. No matter how you

"Slice it", you do a terrific job loving Others. Merry Christmas!!

7. Jolly Ranchers - Have a Holly"Jolly" Christmas!!

8. Rootbeer - We're "Root"ing for you to have a Happy Holiday

Season and a Wonderful New Year!!

9. Chex Party Mix - Remember Santa "Chex" his list twice to see

who's been naughty or nice...so be good for goodness sake!! Merry

Christmas!!

10. Box of Hostess Ho-Ho's - Hope a merry "HO - HO - H0" fills your

heart the whole year through! (Put a santa sticker on the label)

11. Wire wisk - (Filled with Chocolate kisses) "We WHISK you a

Merry KISSmas!!"

12. Jar of Jelly - jelly is like love - you can't spread it around

without getting some on yourself! Merry Christmas!!

13. Christmas Tray - We "Tray"sure your friendship! Merry

Christmas!!

14. Bell - With each chime of this festive bell, may a Christmas

wish come true. And bring you peace and happiness to last the

whole year through! Merry Christmas!

15. Yule Log - "We send you warm greetings this Christmas Season!!"

16. Potpourri - "May this sweet scent bring back thoughts of warm

Christmasses long ago!" Merry Christmas!

17. Cleaners - "You add sparkle and make our life brighter!" Merry

Christmas!

18. Nuts - "We're nuts about you!" Merry Christmas!

19 Lifesavers - " You've been a life saver!" Have a great

Christmas!

20. A juice pitcher filled with candy canes- "We pitcher you

raising a little "cane" during the holidays!" Have a merry

Christmas!!

21. Broom - You're "Dust" the finest neighbors we know! Merry

Christmas!

22. Paper Towels - "Blot out your troubles; absorb the Christmas

Spirit!"

23. Measuring Cup or Glass Measure - "Wishing you Joy Beyond

Measure!

24. Bananas - If we could choose our friends, and we searched the

whole world through, we'd go bananas trying to find a better bunch

than you!!"

25. Any Star ornament - "Remember the reason for the season!"

21. Broom - You're "Dust" the finest neighbors we know! Merry

Christmas!

22. Paper Towels - "Blot out your troubles; absorb the Christmas

Spirit!"

23. Measuring Cup or Glass Measure - "Wishing you Joy Beyond

Measure!

24. Bananas - If we could choose our friends, and we searched the

whole world through, we'd go bananas trying to find a better bunch

than you!!"

25. Any Star ornament - "Remember the reason for the season!"

26. Chocolate Mousse Mix - "Merry Christmousse" to our "Deer"

Friends!

27. Wooden spoon - Whether stirring up cakes, cookies, soups or

souffles; You'll find this spoon useful in so many ways. But

whatever it's use, it says, "Merry Merry Christmas from us to you!"

28. Flower - "If friends were flowers, we'd pick you! Happy

Holidays!! Or "You make friendship bloom all year round!"

29. Heart Christmas Ornament - "May the Joy and Love you give away,

come back to you on Christmas day!"

30. Cinnamon Sprinkles - (Cinnamon & Sugar, or cookie sprinkles)

"May your Christmas be sprinkled with laughter and love!" Merry

Christmas!

31. Hersheys Hugs - "A friend always knows when you need a little

hug!"

32. Christmas music..CD or Tape - "May the sweet song of Christmas

make your heart rejoyce!" Or "May the merry sounds of Christmas

bring a Joyful Melody to your holiday season" Merry Christmas!!

33. Filled Basket - "Wishing you a basket full of Christmas

blessings"

34. Salsa - "Add a little Spice to your Holidays!" Merry

Christmas."

35. Stocking or filled Jar - "Have a fun filled christmas this

year!"

36. Lamb - "Have "eweself" a Merry little Chistmas!!"

37. Candle - "May your days be happy, your heart be light, your

Christmas merry and the New Year Bright!!

38. Holly - "Happy Hollydays!"

39. Calendar - "Keep Christmas in your heart the whole year

through!"

40. Shaped Sugar Cookies - "Rolling out a batch of Christmas Cheer,

for Someone we think is very dear!!"

41. Cherry 7-up - "Just a Little Christmas Cheer from Happy Hearts

this time of year!! Merry Christmas!!"

42. Sparkling Cider - "Wishing you a Sparkling Holiday Season!"

43. Warm Casserole or Bread - "Bundled up with warm wishes!!"

44. Popcorn or Carmel Corn - "Just "Popping" by with a Holiday Hi!"

Or "May your Holidays be Poppin'!"

45. Seasoning Mix - "Seasoned with Love" Merry Christmas!!

46. Eggbeater - "Have an "Eggstra" Special Holiday!!"

47. Hersheys Hugs and Kisses - "Christmas Hugs and Kisses to You "

Or "Holiday Hugs and Kisses to you!"

48. Apple Pie of Apple Crisp - "Wishing you a Srumptuous

Christmas!"

49. Fruit Basket - "May your New Year be Festive and Fruitful!!"

50. Any Sweet Treat - "Wishing you a season filled with sweetness!"

51. Oranges - " Orange" you glad we're Friends!?" Merry Christmas!!

52. Chocolate Orange - "Orange" you glad it's Christmas? Hope your

Christmas is a Sweet one!

53. Sprite - " May your Christmas be Merry and Sprite!"

54. Ice Cream Snowballs and Hot Fudge - " Here's some

packaged"snowball" treats. Just Drizzle Hot Fudge and its ready to

eat!...Enjoy!!"

55. Snicker Bar - "Don't "Snicker", just be glad you got

Something!!"

56. Mints - "Friends like you are worth a Mint!!" Merry Christmas!!

57. Matches - "No one Matches you as neighbors!" Merry Christmas!

58. Strainer - (With a christmas bow) " We could'nt restrain

ourselves from wishing you a very Merry Christmas!!"

59. Box of Light Bulbs - "Have a bright and radiant Christmas"

60. Bubble Gum or Bubble Bath - "May your holidays "Bubble" over

with fun!!

61 Pencil and Notepad - "Merry Christmas from our pad to yours!!"

or Merry Christmas to a "noteworthy" friend!"

62. Jar of Pickles - "Just in brine, Our wish for a merry

Christmas!!"

63. Grater and Cheese - " To a Grate Neighbor! Merry Christmas!"

64. Ice Cream - "Have a "Cool" Yule!!"

65. Bear shaped Honey - "Have a Bear Sweet Christmas!!"

66. Santa - "Ho - Ho - Hoping your Christmas is Heavenly!"

67. Angel - "Hoping you have a Heavenly Christmas!!"

68. Eggnog - " Have an "Udderly Moovalous" Christmas!!"

69. Gingerbread House - "Nibble, Nibble like a mouse, We hope

you'll nibble at this house!" Merry Christmas!!

70. Mugs with Hot Chocolate Mix - "To our special friends who are

so Dear, We wish you all a cup of Cheer!" (One Mug would be a

special gift for a Teacher. "To a Special Teacher dear, wishing you

a "Cup of Cheer"!"

71. Cocoa Mix - "Wishing you a warm and wonderful Christmas!"

72. Muffins or Muffin mix - " You're getting "Muffin" for

Christmas!!"

73. Gum - "By Gum, You're a great Neighbor!! "Have a Merry

Christmas"

74. Veggies and Dip - "Dip into a wonderful Holiday season and a

Healthy New Year!"

75. Christmas Shapped pasta ( Or any Pasta and a bottle of Sauce )

"Have a Pasta-tively Happy Holiday!"

75. Christmas Shapped pasta ( Or any Pasta and a bottle of Sauce )

"Have a Pasta-tively Happy Holiday!"

76. Jar of Jam - "Hoping you have a Holiday "Jammed" packed with

fun!!""Jam-packed" with Christmas Cheer!!"

77. Cookie Dough - "Here's a little extre "Dough" for Christmas! Or

"Everyone Needs a little extra "Dough" for Christmas!!"

78. Homemade Frozen Rolls - "Here's a little holiday treat. Rise

and bake, it can't be beat! Warm fresh rolls just for you. Top with

butter .... that's all you do! Warm Holiday Greetings to you"

79. Brownie Mix - (Or any Mix) "Whip up this mix for a wonderful

holiday fix! Wishing you a "rich" Holiday Season!!" (Be sure to

attatch the recipe!)

80. Homemade carmels - Hoping you have a "Rich" and "wonderful"

Holiday!!"

81. Pie - "Just a 'Holiday Hi' and a tasty Pie!! Happy Holidays!!"

82. Divinity - "May your Christmas be "Devine" and your Holidays so

Fine! Sweet Christmas Wishes!"

83. Rice Krispie Treats - "Snap, Crackle, Pop" We think You're

really Tops! "

84. Toffee or Brittle - "Any way you break it, We think you're the

greatest!"

85. Fudge - "Fudge" a little on the calories and enjoy the Holiday

Season!"

86. Cheese Ball and Crackers - "We don't mean to sound "Cheesey",

we just hope you have a "Ball" this Holiday Season! Or "Spread a

little Christmas Cheer this Holiday Season!"

87. Apple Anything - (Pie,Cobbler, crisp, muffins etc.) "Sending

you a "Bushel" of love this holiday Season!!" Or "You are the apple

of my eye, Teacher!"

88. Banana Bread - "Banana Bread just for you, because you have so

much to do... We also love you a whole "Bunch" too! Merry

Christmas!"

89. Cinnamon Rolls - "Here's a sweet treat "Rolled" up with warm

Holiday Wishes! Merry Christmas!"

90. Homemade Chocolates - " You're so Sweet...having you as

neighbors is really a treat! Have a Heavenly Holiday Season!"

91. Cake or Cupcakes - "You take the "Cake" neighbor, We think

you're first rate! Happy

Holidays to you!!"

92. Cornbread or Mix - "We're not trying to be "Corny" we just want

you to have Merry Christmas!"

93. Carrot Cake - " I Really "Carrot" alot about you!! Merry

Christmas"

94. Spiced Drink Mixes - " Hoping your Holidays are "Spiced" Just

right!"

95. Homemade Ice cream or a Frozen Treat - "Here's the Scoop.

Hoping your Holidays are a "Blizzard" of fun!"

96. Recipe - "Just like you friend...it's tried and true, just for

you! Happy Holiday Baking

or Merry Christmas Cooking!"

97. Pizza - "Hope your Holiday has a touch of "Pizza - z!!" Merry

Christmas!!"

98. Candle - "You Light up my Life!" Thanks for your friendship!

May your Christmas be Merry and Bright!"

99. Crayons and Coloring Book - Hope your Holidays are Colorful!

100. Plant - " The kindness you show makes our friendship grow and

grow! Hope you have a Happy Holiday!!"

101. Soda Pop - "I'd "Soda" like to wish you a merry Christmas!

102. Stuffed animal - (Beanie Baby) "Pawsing" to wish you a Merry

Christmas!

103. Dounuts - "Donut" you know we love you??? Have a happy

Holiday!!"

--------------------------------------------

Holiday Hearth Loaves

From: HOST GFS Jill

SUN-MAID Holiday Hearth Loaves

(as found in "Sweet Memory Recipes")

1/3 cup butter or margarine, softened 1 tsp. baking powder

2/3 cup sugar 1 tsp. salt

2 tsp. grated lemon peel 1 tsp. cinnamon

1/2 tsp. baking soda 1 1/2 cups peeled,

2 eggs shredded apple

3 TBSP milk 1 cup chopped

1 tsp. lemon juice Sun-Maid Raisins

2 cups flour 1/2 cup chopped nuts

Cream together butter, sugar, lemon peel and cinnamon. Beat in eggs until

light and fluffy. Beat in milk and lemon juice. Stir together dry

ingredients, add to creamed mixture, stirring until moistened. Fold in

apple, raisin, and nuts. Spoon batter unto 3 greased, miniature loaf pans,

about 3 x 6 inches. Bake at 350º F, 40 to 45 minutes, or until toothpick

inserted in center comes out clean. Makes 3 loaves. Batter may be baked in

5 x 9 inch

loaf pan. Increase baking time to about 1 hour.

--------------------------------------------

Cinnamon Logs

From: Terry Ann2

Perfect for Christmas!

1 c. butter

5 tbsp. sugar

Dash of salt

2 c. flour

1 tsp. vanilla

1 tsp. almond extract

1/4 c. sugar

1 1/2 tbsp. cinnamon

Mix first 6 ingredients. Roll into 2 inch length logs. Bake at 300 degrees

for 15 to 20 minutes. Cool. Roll logs in a sugar and cinnamon mixture.

Makes 45 cookies.

--------------------------------------------

Christmas Wreaths

From: Terry Ann2

Candy Wreaths

1/3 c. margarine

1 pkg. (10 oz.) marshmallows

Melt together, stirring constantly. Add 1 teaspoon green food coloring.

Pour this onto 6 cups corn flakes. Stir and mix. Shape into wreaths, add

cinnamon candies to decorate

--------------------------------------------

Polka-Dot Snowballs

From: Terry Ann2

Snowballs

2 c. flour

1/2 tsp. salt

Mix and set aside above ingredients.

Blend:

3/4 c. butter

1/2 c. sugar

2 tsp. vanilla

Beat in 1 egg. Stir in dry ingredients.

Add:

1 (8 oz.) pkg. semi sweet chocolate bits.

1 c. chopped nuts

Shape in 1" balls. Bake 15 to 20 minutes at 350 degrees on an ungreased

cookie sheet. Cool and roll in powdered sugar. Freezes well.

--------------------------------------------

Chocolate Christmas Pizza

From: Terry Ann2

Chocolate is the best food on earth and even better during the holidays --

Chocolate Christmas Pizza

1 lb. chocolate-flavored candy coating

1 (12 oz.) pkg. semi-sweet chocolate

morsels

2 c. mini marshmallows

1 c. Rice Krispies or Cocoa Puffs

1 c. peanuts

1/3 c. red M&M's

1/3 c. green M&M's

1/3 c. flaked coconut (optional)

1 (2 oz.) sq. vanilla flavored candy

coating

1 tsp. vegetable oil

Melt chocolate candy coating and chocolate morsels in a heavy saucepan (I do

it in microwave) over low heat, stirring often. Remove from heat. Add

marshmallows, cereal and peanuts. Stir until coated. Pour mixture into well

greased 12 inch pizza pan; sprinkle with candies and coconut if desired.

Melt vanilla candy coating with oil in heavy saucepan, stirring often on low

heat (I do it in microwave on low). Drizzle over pizza. Let cool at room

temperature. Cut into squares or wedges.

--------------------------------------------

Christmas Apple Cider

From: Terry Ann2

Christmas Cider

1 gal. apple cider

1 (48 oz.) jar cranberry juice

4 sticks cinnamon

1 sm. pkg. red hots

Simmer all but red hots for 4 hours. Put candies in glasses, about 1 spoon

per glass. Pour liquid over. Serve hot.

--------------------------------------------

Famous Christmas Chili Dip

From: Terry Ann2

Famous Christmas Chili Dip

2 cans chili without beans

1 (8 oz.) cream cheese

Stir over medium heat or microwave, stirring often, until well blended. Pour

into chafing dish. Serve with restaurant style tortilla chips or Fritos.

--------------------------------------------

HOLIDAY COOKIE RECIPES Part 1

From: HOST GFS DdH2

CHERRY BOURBON BALLS

Cherry Bourbon Balls

Submitted by: Cindy Laudico

Makes 4 dozen

Prep Time: 30 Minutes

Ready in: 30 Minutes

" This recipe can also use rum instead of bourbon and also you can use

chocolate wafers instead of vanilla wafers. Be sure to age these for at least

a few days in a tin before serving. "

Ingredients

1 cup semisweet chocolate chips

1/2 cup bourbon

1/4 cup corn syrup

3 cups crushed vanilla wafers

1 1/2 cups ground walnuts

24 candied cherries, halved

1/2 cup confectioners' sugar

Directions

1 In the microwave oven or over a double boiler, melt chocolate chips,

stirring occasionally until smooth. Remove from heat and stir in the bourbon

and corn syrup.

2 In a medium bowl, toss together the crushed vanilla wafers and ground

walnuts. Pour the chocolate mixture over the crumbs in the bowl and blend

well using your hands. Shape into 1 inch balls and press a cherry half into

the center of each one. Roll each cookie in confectioners' sugar to coat.

3 Store in an airtight tin for at least a week before serving.

Makes 48 servings

==========

RECIPE - BUTTER SNOW FLAKES

Butter Snow Flakes

from Linda at Al Rec

Makes 6 dozen

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Ready in: 1 Hour

" A wonderful Spritz cookie with cinnamon in it. These freeze very well. "

Ingredients

2 1/4 cups all-purpose flour

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1 cup butter

1 (3 ounce) package cream cheese, softened

1 cup white sugar

1 egg yolk

1 teaspoon vanilla extract

1 teaspoon orange zest

Directions

1 Preheat oven to 350 degrees F (175 degrees C). Sift together the flour,

salt, and cinnamon; set aside.

2 In a medium bowl, cream together butter and cream cheese. Add sugar and egg

yolk; beat until light and fluffy. Stir in the vanilla and orange zest.

Gradually blend in the dry ingredients. Fill a cookie press or pastry bag

with dough, and form cookies on an ungreased cookie sheet.

3 Bake for 12 to 15 minutes in the preheated oven, or until the cookies are

golden brown on the peaks and on the bottoms. Remove from cookie sheets at

once to cool on wire racks.

Makes 36 servings

==========

RECIPE - HOLIDAY SUGAR COOKIES

Holiday Sugar Cookies

from Good Housekeeping

Use this basic dough to make these pretty iced cutouts or a batch of our

Stained-Glass Cookies.

Serving: Yields: about 5 dozen cookies

Cook Time: 1 hour plus cooling and decorating

Total Time: 1 hour plus cooling and decorating plus 10 to 12 minutes baking

per batch

3 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup sugar

1/2 cup margarine or butter (1 stick), softened

1/2 cup shortening

2 large eggs

2 teaspoons vanilla extract

ornamental frosting

clear nylon fishing line (optional)

1. Into large bowl, measure flour, baking powder, and salt. In another large

bowl, with mixer at medium speed, beat sugar, margarine or butter, and

shortening until creamy. Reduce speed to low; add eggs, 1 at a time, and

vanilla; beat until blended.

2. Beat in flour mixture just until blended. Divide dough into 4 equal

pieces. Wrap each piece with plastic wrap and refrigerate 30 minutes (dough

will be soft).

3. Preheat oven to 350 degrees F. On well-floured surface, with floured

rolling pin, roll 1 piece of dough 1/8 inch thick. With floured 3- to 4-inch

assorted cookie cutters, cut dough into as many cookies as possible; reserve

trimmings. With pancake turner, place cookies, about 1 inch apart, on large

ungreased cookie sheet. If you like, with drinking straw, make a hole in top

of each cookie for hanging.

4. Bake cookies 10 to 12 minutes, until lightly browned. With pancake turner,

remove cookies to wire rack to cool. Repeat with remaining dough and

trimmings.

5. When cookies are cool, prepare Ornamental Frosting; use to decorate

cookies as desired. Set cookies aside to allow frosting to dry completely,

about 1 hour. Store cookies in tightly covered container.

6. For wreath, tree, or window decorations, tie fishing line through hole in

each cookie to make loop for hanging.

Each cookie without frosting: About 65 calories, 1 g protein, 8 g

carbohydrate, 4 g total fat (1 g saturated), 7 mg cholesterol, 40 mg sodium.

==========

RECIPE - ITALIAN ANGELETTE COOKIES

Italian Angelette Cookies

from Good Housekeeping

Staff Engineer Steven Zara asked his wife, Olga, if she'd share one of her

family's Christmas cookie recipes for this story. She didn't hesitate a

moment to offer the Camoia family recipe for Italian egg cookies. Although

Olga's family traditionally rolled pieces of dough into pencil-thin strips

and then coiled the strips into a pyramid, we found that shaping the dough

into balls was easier.

Serving: Yields: about 4 dozen cookies

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes plus cooling

1 cup granulated sugar

4 tablespoons margarine or butter, softened

6 large eggs

1/2 teaspoon vanilla or lemon extract

4 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

2 cups confectioners' sugar

1/2 cup colored candy décors

1. Preheat oven to 325 degrees F. Grease large cookie sheet.

2. In large bowl, with mixer at low speed, beat granulated sugar and

margarine or butter until blended. Increase speed to high, beat 2 minutes,

occasionally scraping bowl with rubber spatula. At low speed, beat in eggs, 1

at a time, beat in vanilla or lemon extract until mixed. Beat in flour,

baking powder, and salt just until blended.

3. With heavily floured hands, shape dough into 1 1/2-inch balls. Place

balls, 2 inches apart, on cookie sheet. Bake cookies 20 minutes or until

lightly browned. Transfer cookies to wire rack to cool. Repeat with remaining

dough.

4. When cookies are cool, in small bowl, whisk confectioners' sugar and 3

tablespoons plus 1 1/2 teaspoons water until blended. Dip top of each cooled

cookie into glaze. (Whisk more water into glaze if it becomes too thick.)

Place cookies on wire rack set over waxed paper to catch any drips. Sprinkle

with candy décors. Allow glaze to set, about 20 minutes. Store cookies in

tightly covered container, with waxed paper between layers, up to 2 weeks.

Each cookie: About 95 calories, 2 g protein, 18 g carbohydrate, 2 g total fat

(0 g saturated), 0 g fiber, 27 mg cholesterol, 65 mg sodium.

==========

RECIPE - MILK CHOCOLATE KISS COOKIES

Milk Chocolate Kiss Cookies

from Betty Crocker

Enjoy the awesome taste of chocolate and peanut butter in these classic

cookies. It's so easy you'll want to make them all the time.

1 pouch Betty Crocker(r) peanut butter cookie mix

1/3 cup vegetable oil

1 egg

Sugar

36 milk chocolate kisses

1. Heat oven to 375ºF. Empty cookie mix into large bowl. Break up lumps in

mix with spoon. Stir in oil and egg until soft dough forms.

2. Shape dough into 1-inch balls; roll in sugar. Place about 2 inches apart

on ungreased cookie sheet.

3. Bake 10 to 12 minutes or until light brown. Immediately place a chocolate

kiss on each cookie, pressing down so that cookie cracks around the edge.

4. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely;

store in airtight container as soon as cooled.

==========

RECIPE - LEMON DECORATOR COOKIES

Lemon Decorator Cookies

from Betty Crocker

Light, crispy lemon cookies are perfect for snacking! They're fun to make,

too, using your own creative carrot cookie press.

1 cup butter or margarine, softened

1 package (3 ounces) cream cheese, softened

1/2 cup sugar

1 tablespoon grated lemon peel

2 cups Gold Medal(r) all-purpose flour

Large carrots

Additional sugar

1. Mix butter and cream cheese in large bowl. Stir in 1/2 cup sugar and the

lemon peel. Gradually stir in flour. Cover and refrigerate about 2 hours or

until firm. Make Carrot Press.

2. Heat oven to 375°F. Shape dough into 1-inch balls. Place about 2 inches

apart on ungreased cookie sheet. Flatten to about 1/4-inch thickness with

Carrot Press dipped in sugar. Bake 7 to 9 minutes or until set but not brown.

Remove from cookie sheet to wire rack.

Carrot Press:

Cut 1 1/2-inch-diameter carrot into 2-inch lengths. Cut decorative design

about 1/8 inch deep in cut end of carrot, using a small, sharp knife, the tip

of a vegetable peeler or another small, sharp kitchen tool.

*You can purchase cookie presses at food markets.

(r)Reg. T.M. of General Mills, Inc.

====

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

--------------------------------------------

Holiday Cookies Part 2

From: HOST GFS DdH2

THUMBPRINT COOKIES

Thumbprints

from Good Housekeeping

These festive cookies, coated in pecans and filled with raspberry jam, were a

popular postwar indulgence.

Serving: Yields: 3 1/2 dozen

Cook Time: 35 minutes

Total Time: 1 hour 15 minutes (plus cooling time)

1/2 cup margarine or butter (1 stick)

1/4 cup packed light brown sugar

1 large egg, separated

1/2 teaspoon vanilla extract

1 cup all-purpose flour

1/4 teaspoon salt

1 cup pecans, finely chopped

1/4 cup seedless red raspberry jam

1. Preheat oven to 375 degrees F. In large bowl, with mixer at medium speed,

beat margarine or butter, brown sugar, egg yolk, and vanilla until light and

creamy, occasionally scraping bowl with rubber spatula. At low speed, add

flour and salt, and mix just until evenly moistened. With hand, press dough

together to form a ball.

2. In small bowl, with fork, beat egg white lightly. Spread pecans on a sheet

of waxed paper.

3. Shape dough by rounded teaspoons into 1-inch balls. Dip balls in egg

white, then roll in pecans, gently pressing nuts onto dough.

4. Place balls, 1 inch apart, on ungreased large cookie sheet. Bake cookies 5

minutes. Working quickly, remove cookie sheet from oven and, with end of

wooden spoon, make small indentation in center of each ball. Return to oven

and bake cookies 8 minutes longer or until lightly browned. Transfer cookies

to wire rack to cool completely. Repeat with remaining balls.

5. When cookies are cool, fill each indentation with a rounded 1/4 teaspoon

jam. If not serving right away, allow jam to set, then store cookies, with

waxed paper between layers, in tightly covered container up to 1 week.

Based on individual serving.

Calories: 60

Total Fat: 4.0 g

Saturated Fat: 1.0 g

Cholesterol: 5.0 mg

Sodium: 45 mg

Carbohydrates: 5 g

Fiber: 0.00 g

Protein: 1.0 g

====

RECIPE - CHOCOLATE PRETZELS

Chocolate Pretzels

from Good Housekeeping

Cooking with children became popular during this decade, with special classes

and cookbooks catering to junior chefs. Making these pretzel-shaped treats is

a perfect project for kids and parents.

Serving: Yields: 3 dozen

Cook Time: 1 hour

Total Time: 2 hours

3/4 cup margarine or butter (1 1/2 sticks), softened

3/4 cup sugar

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1/3 cup unsweetened cocoa

2 teaspoons baking powder

1/2 teaspoon salt

Assorted sprinkles for garnish

1. Preheat oven to 350 degrees F. In large bowl, with mixer at medium speed,

beat margarine or butter with sugar until creamy. Beat in egg and vanilla. At

low speed, beat in flour, cocoa, baking powder, and salt just until blended,

occasionally scraping bowl with rubber spatula.

2. Divide dough in half. Wrap 1 piece of dough with plastic wrap; set aside.

Place sprinkles in pie plate.

3. Working with half of dough on unfloured work surface, shape 1 tablespoon

dough with hands into a 9-inch-long rope. Shape rope into a loop-shaped

pretzel; press ends lightly to seal. Gently press pretzel, top side down,

into sprinkles. Place pretzels, decorated side up, about 1/2 inch apart on

ungreased large cookie sheet.

4. Bake pretzels 15 minutes or until bottoms are lightly browned. Transfer

pretzels to wire rack to cool completely. Repeat with other half of dough.

Store pretzels in tightly covered container up to 3 weeks.

Based on individual serving.

Calories: 120

Total Fat: 4.0 g

Saturated Fat: 1.0 g

Cholesterol: 6.0 mg

Sodium: 95 mg

Carbohydrates: 10 g

Fiber: 0.00 g

Protein: 1.0 g

==========

RECIPE - CANDY SURPRISE PEANUT BUTTER COOKIES

Candy Surprise Peanut Butter Cookies

from Betty Crocker

Surprise! Candy is baked inside these yummy peanut butter cookies.

1 pouch Betty Crocker(r) peanut butter cookie mix

1/3 cup vegetable oil

1 egg

24 miniature chocolate-covered peanut, caramel and nougat candy bars,

unwrapped

Betty Crocker(r) Rich & Creamy vanilla ready-to-spread frosting, if desired

Candy sprinkles, if desired

1. Heat oven to 350ºF.

2. Stir cookie mix, oil and egg in medium bowl until soft dough forms. Shape

dough into 24 balls. For each cookie, wrap 1 dough ball around candy bar.

Place 2 inches apart on ungreased cookie sheet.

3. Bake 12 to 15 minutes or until light golden brown. Cool 3 minutes; remove

from cookie sheet to wire rack. Cool completely if frosting cookies. Spread

frosting on cookies; sprinkle with candy sprinkles. Store completely cooled

cookies in airtight container.

==========

RECIPE - HANUKKAH HONEY COOKIES

from Betty Crocker

Hanukkah Honey Cookies

Cut these delicious honey-flavored cookies into Hanukkah shapes--menorahs,

dreidels and Hebrew letters--and decorate with blue icing.

1/3 cup powdered sugar

1/3 cup butter or margarine, softened

2/3 cup honey

1 teaspoon almond extract

1 egg

2 3/4 cups Gold Medal(r) all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

Easy Almond Glaze (below)

Blue Decorator's Frosting (below)

1. Heat oven to 375ºF. Lightly grease cookie sheet. Mix powdered sugar,

butter, honey, almond extract and egg in large bowl. Stir in flour, baking

soda and salt.

2. Roll dough 1/8 inch thick on lightly floured cloth-covered surface. Cut

with cookie cutters. Place about 1 inch apart on cookie sheet.

3. Bake 7 to 8 minutes or until light brown. Immediately remove from cookie

sheet to wire rack. Cool completely. Frost with Easy Almond Glaze; decorate

with Blue Decorator's Frosting.

-----

Easy Almond Glaze

2 cups powdered sugar

1/4 teaspoon almond extract

2 to 3 tablespoons water

Mix powdered sugar, almond extract and 2 tablespoons water until smooth. Stir

in remaining 1 tablespoon water, 1 teaspoon at a time, until spreadable.

-------

Blue Decorator's Frosting

1 cup powdered sugar

3 to 5 teaspoons water

Blue food color

Mix powdered sugar and enough water to make a frosting that can be easily

drizzled or used in a decorating bag yet hold its shape. Stir in 3 or 4 drops

food color.

==========

RECIPE - SOFT CHRISTMAS COOKIES

Soft Christmas Cookies

from Al Rec

Makes 4 dozen

Prep Time: 20 Minutes

Cook Time: 8 Minutes

Ready in: 3 Hours

" Soft cut out sugar cookie that I have used for years. I sprinkle with

colored sugar before baking or you could also try icing them when cool. "

Ingredients

3 3/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup margarine, softened

1 1/2 cups white sugar

2 eggs

2 teaspoons vanilla extract

Directions

1 Sift flour, baking powder, and salt together, set aside. In a large bowl,

cream together the margarine and sugar until light and fluffy. Beat in the

eggs one at a time, then stir in the vanilla. Gradually blend in the sifted

ingredients until fully absorbed. Cover dough, and chill for 2 hours.

2 Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. On a

clean floured surface, roll out small portions of chilled dough to 1/4 inch

thickness. Cut out shapes using cookie cutters.

3 Bake 6 to 8 minutes in the preheated oven, or until edges are barely brown.

Remove from cookie sheets to cool on wire racks.

Makes 48 servings

Nutrition at a glance

Servings Per Recipe: 48 amount

per serving

Calories 97

Protein 1.3g

Total Fat 4g

Sodium 81mg

Cholesterol 9mg

Carbohydrates 13.8g

Fiber 0.3g

==========

RECIPE - WHITE CHOCOLATE AND CRANBERRY COOKIES

White Chocolate and Cranberry Cookies

Submitted by: Diane Abed

Makes 2 dozen

Prep Time: 15 Minutes

Cook Time: 10 Minutes

Ready in: 50 Minutes

" I make a basic chocolate chip cookie dough, but use white chocolate

chips, dried cranberries, and brandy (instead of vanilla). Great for

Christmas time! "

Ingredients

1/2 cup butter, softened

1/2 cup packed brown sugar

1/2 cup white sugar

1 egg

1 tablespoon brandy

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

3/4 cup white chocolate chips

1 cup dried cranberries

Directions

1 Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.

2 In a large bowl, cream together the butter, brown sugar, and white sugar

until smooth. Beat in the egg and brandy. Combine the flour and baking soda;

stir into the sugar mixture. Mix in the white chocolate chips and

cranberries. Drop by heaping spoonfuls onto prepared cookie sheets.

3 Bake for 8 to 10 minutes in the preheated oven. For best results, take them

out while they are still doughy. Allow cookies to cool for 1 minute on the

cookie sheets before transferring to wire racks to cool completely.

Makes 24 servings

Nutrition at a glance

Servings Per Recipe: 24 amount

per serving

Calories 146

Protein 1.4g

Total Fat 5.9g

Sodium 75mg

Cholesterol 20mg

Carbohydrates 21.5g

Fiber 0.6g

==========

HOST GFS DdH2

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Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

--------------------------------------------

HOLIDAY COOKIE RECIPES - PART 3

From: HOST GFS DdH2

JELL-O SPRITZ COOKIES

5 dozen

4 cups sifted all purpose flour

1-1/2 cups (3 sticks) butter or margarine

1 (3 oz)pkg any flavor Jell-O gelatin

1 large egg

1 tsp baking powder

1 cup granulated sugar

1 tsp pure vanilla extract

Sift or stir together flour & baking

powder.

Cream butter; gradually add sugar & gelatin; blend well after each addition.

Add egg & vanilla; beat well. Gradually add flour mixture; mix well until

smooth.

Force dough through cookie press onto ungreased baking sheets.

Sprinkle with gelatin.

Bake at 400F 13-14 mins or until golden brown at edge.

Store in loosely covered container.

==========

RECIPE - CARMELITAS

Here is a recipe for "Carmelitas". They are my niece's favorite!!!

"Carmelitas"

32 light caramels

1 c. quick oats

3/4 c. brown sugar

1/4 t. salt

1 c. milk chocolate chips

5 T. light cream or evap. milk

1 c. flour

1/2 t. soda

3/4 c. butter, melted

1/2 c. chopped pecans

Melt caramels in cream. Cool slightly.

Combine oats, flour, sugar, soda, salt and butter. Press half of mixture into

11 X 7 dish.

Bake @ 350 for 10 minutes. Remove from oven and spread chips over hot crust.

Put nuts over this. Spread caramels evenly over all. Cover with remaining

oatmeal mixture.

Bake 15 minutes longer or until golden.

When nearly cool, cut into squares.

==========

RECIPE - MEXICAN WEDDING CAKES (A cookie)

Today's cookie has so many names. Some people call them Snow Balls, or

Russian Tea Cakes. Sometimes you see this recipe not rolled in to little

ball and sprinkled with confectioners' sugar but in the shape of crescent

moons. The buttery cookie with the sugared outsides is just awesome to

taste.

Whether this recipe is of Russian, Spanish or Mexican origin I do not know,

but they are MY FAVORITE COOKIE. Amazing because there is not one lick of

chocolate any where in these.

I have been making these cookies with my mom almost religiously since I was

five. So this is also a great recipe for your kids to help with....start

them rolling the snow balls.

There are some quicker cooking versions of this recipe...I have tried them

all and frankly the cookie is not as good. A low temp oven and long cook

time makes these cookies great! Since these cookies do not spread while

baking, you can put many on a single cookie sheet. You should be able to

put this whole recipe on a single cookie sheet.

This recipe doubles nicely.

This cookie keeps well and looks great on a dish with rum balls. These

cookies are a great gift idea with some type of elaborate Martha

Stewart-style packaging.

Mexican Wedding Cakes

Olde Tyme Recipe

Preparation Time: 30 minutes

Cooking Time: 45 minutes

Serves: makes 2 1/2 dozen ball cookies

Ingredients

1 1/2 C Butter

2 T Confectionars' Sugar

1 Egg Yolk

1/2 C Chopped Pecans, Walnuts or Almonds

3 1/2 C Flour

1 lb Confectionars' Sugar (usually sold in 1 lb packages)

Preheat the oven to 275F

In a large bowl, cream the butter.

Add the egg yolk and 2 tablespoons of Confectionars' sugar and mix well.

Mix in the nuts.

Add in the flour a cup at a time and mix well. The cookie dough will be

some what dry but should be wet enough to form balls when the dough is

compressed in your hands and rolled.

Once the dough is mixed (make sure not to over mix or your cookies will not

be flaky on the inside), take enough dough to create a 1 inch (2.5 cm) ball.

Compress the dough in your hands and roll in to a ball. Place each ball on

an ungreased cookie sheet. Continue until all the cookie dough is used.

Place the cookie sheet in the oven and bake for 45 minutes at 275F

The cookies should be slightly golden on the bottom when done.

In a large bowl or large casserole dish, pour the 1/2 pound (about

half of the package) of Confectioners' sugar. Place the hot cookies in the

sugar. Be gentle, while the cookies are hot they break easily. Coat the

tops of the cookies with the remaining Confectioners' sugar.

Wait a few minutes (the sugar is actually melting on the outside of the

cookie and creating a wonderful sugary frosting) and lightly roll the

cookies to coat evenly. Remove the still warm cookies to a rack to cool.

Note: Sometimes I do roll the cookies while warm twice in the confectionars'

sugar to get a real thick coating of frosting on the outside. But this

depends on how much time you would like to invest in handling the cookies.

Once your cookies are cool, give them another roll in the Confectionars'

sugar. The cool cookie is much stronger now and can hold up to being

rolled.

Enjoy your beautiful powdered snow balls, Russian Tea Cakes, Mexican Wedding

Cakes...or what ever you would like to call these wonderful little cookies.

==========

RECIPE - EGG NOG COOKIES

These cookies get rave reviews from members!

Get out your cookie cutters! These wonderful

cookies not only contain Egg Nog in the dough,

but are iced with Egg Nog frosting.

The source for this recipe is Borden. I hope you

have a great time making and eating these holiday

cookies.

Egg Nog Cookies

from Borden

Preparation Time: about 20 minutes, chill over night

Cooking Time: 8-10 minutes

Serves: varies based on size of cookie you make;

about 1 1/2 cups of icing

Ingredients

1 C Butter or margarine, softened

2 C Sugar

1 tsp Baking Soda

1 C Borden(r) Egg Nog

1/2 tsp Ground Nutmeg

5 1/2 C Flour

Icing:

3 C Confectioners' sugar

1/4 C Butter or margarine, softened

1/3 C Borden(r) Egg Nog

For the dough, beat butter and sugar until fluffy.

Add egg nog, baking soda and nutmeg, and mix well.

Gradually add flour, mixing well.

Divide dough in half, wrap in plastic and chill

overnight in refrigerator or 2 hours in freezer.

Preheat oven to 375F

On floured surface, roll out half of dough

to 1/8 inch thickness. Using your floured cookie

cutters cut out the desired shapes. Place 1 inch

apart on ungreased baking sheets. Continue with the

rest of the dough until all is used.

Bake 8 to 10 minutes or until lightly browned.

Cool and then ice* and decorate, if desired. Make sure the

cookies are cooled or the icing will melt.

*Make the icing by, beating with an electric mixer,

the confectioners' sugar and softened butter until

well blended. Gradually beat in 1/3 cup Borden Egg Nog

until icing is smooth.

If the icing is too thick add a dash more egg nog; if to

thin add a bit more confectioners' sugar.

==========

RECIPE - MERRY MERINGUE CHRISTMAS DELIGHTS

I made these years and years ago.........I won a 1st prize with the recipe

then as recipes go..........I could not find it and lo and behold two

blessings today this was the second one the recipe showed up!!!!

My daughter had entered this in a scout bake off and won three ribbons (they

did it at the school level first, then the district and then regional)

These are great looking on a cookie dish!!! Parchment paper can be bought at

a cake decorating store..........ever since I saw Martha use it, I use that

paper for everything dealing with cooking, baking and freezing.......great

stuff.....

Have a great day...............................INGUE CHRISTMAS DELIGHTS

What you'll need:

1 cup sugar

4 egg whites

3 feet parchment paper

1 pkg. (16 oz) "M&M's"(r) Milk Chocolate Candies for the Holidays

What to do:

1. Preheat oven to 250° F

2. Combine sugar and egg whites.

3. Using an electric mixer, fitted with a whip attachment, beat until stiff

peaks form.

4. Spoon mounds of the mixture onto two cookie sheets lined with

parchment paper.

5. Place an"M&M's" Red or Green Milk Chocolate Candies into the center

of each mound

6. Bake at 250° F for about 1 hour. Test by turning over and tapping the

bottoms, they should be hard and sound hollow.

Makes approximately 2 dozen

==========

RECIPE - POTATO CHIP COOKIES

Potato Chip Cookies

Source: Cookies for Youthful Appetites

1 cup shortening

1 cup brown sugar

1 cup sugar

2 beaten eggs

1 tsp vanilla extract

2 cup flour

1 tsp baking soda

2 cup crushed potato chips

6 oz. butterscotch chips

Heat oven to 375 F. Grease cookie sheet.

Cream shortening and sugars together. Add eggs and vanilla and mix well.

Stir in dry ingredients and crushed potato chips. Stir in butterscotch chips.

Drop by teaspoonfuls onto prepared cookie sheets. Bake for 10 min.

==========

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

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Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

--------------------------------------------

CANDY RECIPES FOR THE HOLIDAYS - PART 1

From: HOST GFS DdH2

EASY ENGLISH TOFFEE

Easy English Toffee (Makes One 9-inch Round)

Ingredients:

1 1/2 cup Walnuts, chopped

1 cup Brown Sugar, firmly packed

10 Tbs. Butter (No substitutions)

3/4 cup Chocolate Chips

Sprinkle walnuts in the bottom of a 9-inch round cake or pie tin.

Combine sugar and butter in a 1 1/2 quart saucepan. Cook and stir over

medium heat until attaining a 290-F degree temperate on a candy thermometer.

Make sure to stir your toffee constantly while melting the brown sugar and

butter.

Remove the melted toffee from the heat source and cool slightly for about 5

minutes.

Pour the mixture over the top of the walnuts in the round pan and spread

out in an even layer. Immediately sprinkle the top with the chocolate chips.

Let them melt from the heat of the toffee, then gently spread the melted

chocolate over the top of the hardening candy.

If desired, sprinkle a few more chopped or ground walnuts on top of the

chocolate while it's still soft and warm.

Cool at room temperature until hard, at least 2 hours, then break into

pieces and store in an airtight container.

==========

RECIPE - LONG-STEMMED CHERRIES SUPREME

Thank you ZZroyal

Long-stemmed Cherries Supreme

1 (10-Ounce) jar maraschino cherries with stems, drained (Chill them)

2 Tablespoons rum

FONDANT

1/3 Cup sweetened condensed milk (NOT evaporated)

2 Teaspoons light corn syrup

2 1/4

to 2 1/2 Cups powdered sugar

COATING

1 (12-ounce) package dipping chocolate*

In small bowl, combine condensed milk and corn syrup; blend well. Add

powdered sugar gradually, stirring until mixture forms a stiff smooth dough.

(If all powdered sugar cannot be stirred in, knead mixture and sugar on

counter until smooth dough forms.) Wrap small amount of fondant around each

cherry to cover completely. Refrigerate about 20 minutes or until fondant is

firm.

Line cookie sheet with waxed paper. In top of double boiler or in heavy

saucepan over low heat, melt chocolate, stirring constantly. Holding by

stem, dip chilled cherries into chocolate, making sure to cover completely.

Place on waxed paper-lined cookie sheet; refrigerate until chocolate sets,

about 10 minutes. Dip chilled candies into melted chocolate again, making

sure to coat completely. Place on waxed paper-lined cookie sheet; cover

loosely with waxed paper. Let stand several days in cool place to allow

fondant to liquefy. (DO NOT REFRIGERATE.) Then store in air-tight container

in refrigerator.

Makes 2 1/2 dozen candies.

TIP: * If dipping chocolate is unavailable, in heavy sauce pan combine 1

(6-ounce) package (a cup) semi-sweet chocolate chips, 1/4 cup light corn

syrup and 1 tablespoon water. Cook over low heat until melted, stirring

occasionally. Dip and store as directed above.

==========

CREAMY PEANUT BUTTER FUDGE

from MasterCook

Recipe By Southern Living '92

3 cups sugar

3/4 cup butter

2/3 cup evaporated milk

1 10 oz. pkg peanut butter-flavored morsels

1 7 oz. jar marshmallow creme

1 teaspoon vanilla

Combine first 3 ingredients in a large, heavy saucepan. bring to a boil

over medium-high heat, stirring constantly.

Cover and cook 3 minutes without stirring; uncover and boil 5 minutes. (Do

not stir.)

Remove from heat; add morsels, stirring until morsels melt. Stir in

marshmallow creme and vanilla.

Pour into a buttered 13x9x2-inch pan.

Place in freezer for 10 minutes, or let cool at room temperature.

Yield: 3 lbs.

==========

CHOCOLATE BALLS WITH CHERRY CORDIAL CENTERS

Categories: Candies, Martin

Yield: 6 servings

50 Whole candied cherries

3/4 c Cherry brandy (more may be

-necessary)

1/2 lb Sweet milk chocolate, broken

-into pieces

1/4 lb Unsweetened baking

-chocolate, broken into

-pieces

1 1/3 c Powdered sugar

7/8 c Butter, softened

3 tb Unsweetened cocoa

1/3 c Powdered sugar

1/3 c Unsweetened cocoa

Soak the cherries in the brandy overnight or longer.

Drain the cherries, reserve the brandy.

Cream the butter and sugar in a mixer. In a double

boiler, melt the chocolates. Spoon the melted

chocolate, spoon by spoon, into the butter and sugar

mixture and mix thoroughly by hand.

Add reserved brandy to sugar and chocolate mixture and

stir by hand until all is absorbed. Add 3 T. cocoa and

mix by hand.

Put mixture in the freezer and thoroughly chill.

Prepare a surface to assemble the balls. Mix equal

amounts of cocoa and powdered sugar, about 1/3 cup

each. On a piece of waxed paper, heavily dust with the

cocoa powdered sugar mixture. Remove the chocolate

from the freezer when it is chilled and stiff. For

each cherry, spoon out a heaping teaspoon of the

chocolate and drop on dusted paper. Dip your fingers

into the cocoa/sugar mixture and flatten chocolate to

a small pancake. Place a cherry in the center and fold

chocolate around it. Gently roll the ball between your

palms to form and finish by rolling the ball in the

cocoa/sugar mixture. Repeat for each cherry. If the

chocolate mixture softens, return to the freezer to

firm up.

Place the completed balls in a container with a lid

and store in the frig.

These balls are dense and heavy with a rich chocolate

flavor. For a lighter flavor, I suggest you omit the

unsweetened baking chocolate and add 1/4 lb. more milk

chocolate.

Licking your fingers is not permitted during the

assembly, but manditory after you are done. (grin)

There's yet another variation to chocolate covered

cherries. It's for the brave & daring at heart.

You have to start in the summertime, when cherries are

ripe. You take a pound of them, a pound of rock

candy, and a fifth of good brandy or bourbon. Mix

together, & let set in the back of the 'fridge for 3-4

months.

When you finally get around to making the chocolate

covered cherries, you use the preserved cherries for

the centers, & the liquor as the base for the cordial.

Courtesy of: Al Martin

==========

RECIPE - MICROWAVE FUDGE

Submitted by: Joe25

3 cups semisweet or milk chocolate chips

1 can ( 14 oz ) sweetened condensed milk

1/4 cup butter or margarine

1 cup chopped English walnuts

Place all ingredients except nuts into large microwavable bowl.

Microwave until chocolate chips are melted, usually 3 to 5 minutes, stirring

once or twice during cooking.

Remove from oven and stir in nuts. Pour into well greased baking dish, 8 x 8

or similar size.

Smooth out evenly and put into refrigerator until set.

Makes about 2 pounds.

VARIATION:

Substitute 1 cup peanut butter chips for 1 cup of chocolate chips.

P.S. I always substitute 2 cups of peanut butter chips for 2 cups of

chocolate chips because we love peanut butter fudge so much. This recipe is a

favorite no matter where I take it. You will love it!

==========

RECIPE - FESTIVE FUDGE (AND VARIATIONS)

Festive Fudge

Rich delicious fudge... Why buy fudge at your favorite candy store? Now you

can make this easy chocolate fudge at home. Start out with our basic recipe

and create a new twist by adding your favorite candies or cookie pieces or

try one of our suggestions below.

Prep Time: 10 minutes

Servings: Makes about 2 lbs.

Ingredients Instructions

3 cups (18-oz.)semi-sweet chocolate chips (or milk-chocolate chips)

1 (14-oz.) can Eagle(r) Brand Sweetened Condensed Milk (NOT evaporated milk)

dash salt

1/2 to 1 cup chopped nuts, optional

1 1/2 teaspoon vanilla extract

In heavy saucepan; over low heat, melt chips with Eagle Brand and salt.

Remove from heat; stir in nuts if desired and vanilla.

Spread evenly into wax paper or buttered foil lined 8- or 9-inch square pan

Chill 2 hours or until firm. Turn fudge onto cutting board, peel off paper

and cut into squares. Store covered in refrigerator.

OTHER GREAT FUDGE FLAVORS:

Chocolate Peanut Butter Chip Glazed Fudge: Proceed as above, stir in 3/4 cup

peanut butter chips in place of nuts.

Glaze: Melt 1/2 cup peanut butter chips with 1/2 cup whipping cream; stir

until thick and smooth. Spread over fudge.

Marshmallow Fudge: Proceed as above, omit nuts and add additional 2 tbsp.

butter to mixture; fold in 2 cups miniature marshmallows.

Gift Giving Tips:

Create delicious homemade gifts by serving up several varieties of this fudge

in decorative tins or boxes.

Simply wrap up individual pieces of fudge in colored cellophane, candy

wrappers, gold and silver foil or place in candy cups and arrange in gift

boxes or bags.

==========

EASIEST EVER PEANUT BUTTER FUDGE

Yield: 16 servings

12 oz Semisweet chocolate morsels

12 oz Jar crunchy peanut butter

14 oz Sweetened condensed milk

Put chocolate chips and peanut butter into a

microwave-safe dish. Microwave on high 1-2 minutes

until chips have completely melted. Add sweetened

condensed milk; stir until mixture is of a uniform

consistency. Pour into a 8"x8" square pan lined with

wax paper. Refrigerate until firm. Cut into 1" pieces.

Yield:1 1/2 pounds or 16 servings

======

RECIPE - ROSE'S RUM BALLS

Submitted by: Rose T.

Here's an oldy but goody for you! Would you ever have imagined

that they're so easy to make?

Ingredients:

2-1/2 cups finely crushed vanilla wafer cookies

teaspoon rum flavoring

1 cup powdered (confectioner's) sugar

2 tablespoons powdered cocoa

1/4 cup rum (don't use a cheap brand)

1 cup finely chopped nuts (walnuts or pecans are best)

3 tablespoons light corn syrup

Directions:

Mix together the vanilla wafers, powdered sugar, nuts and

cocoa. Add the light corn syrup, rum and rum flavoring. Mix

well with hands and roll into 1 inch balls.

Roll in powdered sugar.

Note: If mixture feels a little dry, add more rum, a little

at a time. Makes 3 dozen (or more if you roll them smaller).

====

RECIPE - BETH'S DELICIOUS FUDGE

This recipe comes from my mother-in-law, who makes by far the

best fudge I have ever eaten. It's so smooth and creamy. One

small piece is all you need to more than satisfy that sweet

tooth or chocolate craving. Beware, though, because this is a

great comfort food!

Ingredients:

5 cups white sugar

12 oz. can of evaporated milk

12 oz. marshmellow cream

1/4 pound of butter

1 tsp. salt

1 tsp. vanilla

22 oz. bag of chocolate chips (you can use other kinds of chips

such as butterscotch, mint chocolate or white chocolate

for a change of taste)

butter for greasing the dish

* Please note that in order to get a really creamy tasting

fudge, that is not gritty, only high quality ingredients

should be used.

Directions:

Combine the first 5 ingredients in a large saucepan. Stir

constantly while bringing to a boil. Allow to boil until it

reaches the soft ball stage (approx. 235 degrees).

Remove from the heat and add the vanilla and the chocolate

chips. Stir until melted and smooth.

Pour the fudge into two buttered 9*9" pans or one 9*13 pan.

Cool until firm and then cut into pieces.

====

Kellogg's(r) Rice Krispies Treats(r) Kites

t's easy to make and delicious.

3 tablespoons margarine or butter

1 package (10 oz., about 40) regular marshmallows

or 4 cups miniature marshmallows

6 cups KELLOGG'S(r) RICE KRISPIES(r) cereal

Prepared frosting

String licorice

Candy sprinkles

Fruit-flavored candy strips

1. In a large microwave-safe bowl, melt margarine and marshmallows on HIGH

for 2 minutes, stirring after 1 minute. Stir mixture until smooth.

2. Add KELLOGG'S(r) RICE KRISPIES(r) cereal. Stir until well coated. Spread

cereal mixture into a 13x9x2-inch baking pan coated with cooking spray. Allow

to cool. Cut into kite shapes.

3. Decorate with frosting and candy sprinkles. Use licorice vines for tail

and fruit-flavored candy strips for ribbons.

NUTRITIONAL INFORMATION

Yield: about 8 kites

Serving Size: 1 kite (60 grams)

Calories: 230

Calories from Fat: 35

% Daily Value

Total Fat: 4g 6%

Saturated Fat: 1g 4%

Cholesterol: 0mg 0%

Sodium: 170mg 8%

Total Carbohydrates: 48g 16%

Dietary Fiber: 0g 0%

Sugars: 30g

Protein:

Vitamin A: 4% Vitamin C: 4%

Calcium: 0% Iron: 4%

===

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

--------------------------------------------

HOLIDAY DESSERTS - PART 1

From: HOST GFS DdH2

HOLIDAY DESSERTS - ENJOY!

TIRAMISU AND KAHLUA MAGIC

Italian Recipe (Dessert)

Ingredients

12 Pk ladyfingers

2 egg yolks

1/2 cup powdered sugar

4 oz softened cream cheese, beaten until fluffy

1/3 cup whipping cream, whipped

1/4 cup kahlua

1/2 tsp instant espresso powder, dissolved in 1 tablespoon water 1 oz

semi-sweet chocolate, chopped fine

2 tsp unsweetened cocoa powder

Method

Preheat oven to 325°F. Arrange ladyfingers in single layer on baking sheet.

Toast in oven 10 minutes. Set aside.

Whisk yolks with sugar until smooth and thck in medium bowl. Whisk in cream

cheese. Fold In whipped cream. Stir kahlua into espresso mixture.

Combine chopped chocolate and cocoa in another small bowl. Place 2

tablespoons cream cheese mixture in bottom of each of two (12 oz) wine

goblets or desert dishes. Top each with 3 ladyfingers, 3 to 4 teaspoons

Kahlua Mixture and 1/3 cup cream cheese mixture. Cover each with 1/4 of

chocolate mixture, 3 ladyfingers and 3 to 4 teaspoons Kahlua mixture.

Top each dessert with 1/2 of the remaining cream cheese mixtures; smooth top.

Sprinkle with remaining chocolate mixture. Cover; refrigerate several hours

before serving.

Serves 6.

==========

RECIPE - IMPOSSIBLE PINA COLADA PIE

4 eggs

1/4 c. milk

2 tsp. rum extract + 2 tbsp. milk or 1/4 c. rum

2 tbsp. butter, softened

1 (15 oz.) can cream of coconut

1 (8 oz.) can crushed pineapple in juice, drained

1 c. flaked coconut

1/2 c. Bisquick

1 c. flaked coconut

Heat oven to 350 degrees. Grease pie plate, 10 x 1 1/2 inch.

Beat all ingredients except last cup of coconut until well blended. Pour into

plate.

Sprinkle with remaining coconut. Bake until knife comes out clean.

===

RECIPE - COOL 'N' EASY PIE

Cool'n'Easy Pie

Ingredients:

2/3 cup boiling water

1 pkg. (4-serving size) gelatin dessert, any red flavor

1/2 cup cold water

Ice cubes

1 tub (8 oz.) whipped topping, thawed

1 cup chopped strawberries

1 6 oz. prepared graham cracker crumb crust

Directions:

Stir boiling water into gelatin in large bowl at least 2 minutes until

completely dissolved.

Mix cold water and ice to make 1 1/4 cups. Add to gelatin, stirring until

slightly thickened.

Remove any remaining ice.

Stir in whipped topping with wire whisk until smooth. Mix in strawberries.

Refrigerate 20 to 30 minutes or until mixture is very thick and will mound.

Spoon into crust.

Refrigerate 6 hours or overnight until firm. Garnish as desired.

Store leftover pie in refrigerator.

Serves: 8

From Grandma

==========

RECIPE - BACARDI RUM CAKE

Bacardi Rum Cake

from Rose R

1 cup chopped walnuts

1 18-1/2 oz package yellow cake mix

1 31/4-oz package vanilla instant pudding

4 eggs

1/2 cup cold water

1/2 cup oil

1/2 cup dark rum

Preheat oven to 325°

Grease & flour 10" tube or 12 cup bundt pan. Sprinkle nuts over bottom

Mix all ingredients and pour batter over nuts

Bake 1 hour

Cool. Invert on serving plate. Prick top

Glaze

1/4 lb butter

1/4 cup water

1 cup sugar

1/2 cup dark rum

Melt butter, stir in water & sugar. Boil 5 minutes, stirring often

Remove from heat & add rum

Drizzle and pour over cake repeatedly until all glaze is used up

12 servings

==========

RECIPE - DAIQUIRI CHEESE CAKE

Daiquiri cheese cake

2 Graham cracker pie crusts

1 Enveloppe unflavored gelatin

1/2 c. Rum

1/2 c. Lime juice

2 pkg. Cream cheese, cubed and softened (8oz. each)

4 Egg whites

1 c. Whipping cream

1/2 c. Sugar

3 tsp. Lime peel, grated

4 Egg yolkes, beaten

1/2 c. Sugar

In medium sauce pan, combine gelatin and 1/2 cup sugar. Stir in rum, lime

juice, lime peel and egg yolkes. Cook over medium heat, stirring constantly,

until slightly thickened, about 8-10 minutes.

Remove from heat, beat in cream cheese, until smooth. Beat egg whites on

medium speed, until soft peaks form. Gradualy add 1/2 cup sugar, beat to

stiff peaks.

In separate bowl, whip cream until soft peaks form. Fold egg white mixture

and whipping cream into gelatin mixture. Pour into pie pans. Cover, chill

until firm.

==========

RECIPE - IRISH CREAM CHEESECAKE

Another great Cheesecake recipe. This one uses Irish Cream. (See the page

with drinks. There is a recipe for making your own Irish Cream, yummy)

Preparation Time: 15 minutes

Cooking Time: 40 minutes

1 C Graham Cracker Crumbs, (about 15 grahams)

3 T Sugar

3 T Butter, melted

3 packages Cream Cheese (8 oz)

1 1/4 C Sugar

2 tsp Real Vanilla Extract

2 C Sour Cream

1/3 C Irish Cream Liqueur

4 Eggs

In a small bowl, mix together cracker crumbs, 3 tablespoons

sugar, and melted butter.

Press this crumb mixture into bottom of 9 inch springform pan

with 2 3/4 inch high sides.

Bake the crust at 350F (180C) for about 8 minutes until brown.

Set aside to cool.

Using electric mixer, beat cream cheese, 1 cup sugar and vanilla

in large bowl until blended.

Add in 1 cup sour cream and Irish Cream liqueur.

Add eggs one at a time, beating just until combined.

Pour filling over crust in pan.

Bake at 350F until edges are puffed, and center no longer

moves when pan is shaken. Transfer cheesecake to rack, and cool 10

minutes.

Mix the remaining 1 cup of sour cream and the remaining 1/4 cup

sugar in a small bowl until smooth.

Spread the sour cream mixture on top.

Bake at 350F (180C) the cheese cake for an additional 10 minutes.

Transfer cheesecake to rack and cool. Cover and refrigerate

overnight. Release pan from cheesecake.

Cut and enjoy with friends.

==========

RECIPE - FRUITY MERINGUE PIE

Today's recipe....from Jayne

PASTRY

Ingredients

2oz butter cubed

1 1/4 cups plain flour

FILLING

1/2 pint orange juice

1/3 cup caster sugar ( extra fine sugar)

grated rind and juice of 2 oranges

2 passion fruit

(4tbsp) cornstarch mixed to a paste with approx 5 tbsp water

3 egg yolks

Meringue

3 egg whites

1 cup caster sugar ( extra fine sugar)

1 tbsp gran. sugar

7in fluted flan dish

1.. Blend the butter and sifted flour in a processor until they form fine

crumbs (I use a pastry blender or a fork to do this). Add 2-3 tbsp cold

water, blend into a dough. Wrap and chill for 30mins.

2.. Preheat oven to 400 Roll out the pastry and use to line greased flan

tin. Trim the edges.

3.. Line pastry with grease proof paper and baking beans. Bake blind for

10mins. Remove paper and beans and bake for a further 5mins.

4.. Put orange juice in a pan with sugar, grated rind and juice from 2

oranges. Halve the passion fruit, scoop out seeds and press through a sieve

collecting the juice in pan. Bring to boil then stir in cornflour till thick

and clear. Remove from heat and beat in yolks.

5.. Pour orange juice mix into pastry shell.

6.. Whisk egg whites in a grease free bowl until stiff. Whisk in sugar

(fine sugar) 1tbsp at a time, beating between each addition.

7.. Spoon meringue into a piping bag fitted with a large star nozzle.

Pipe large swirls over the orange juice filling. Sprinkle with sugar

granules and bake at 425 for 10 mins until golden.

==========

RECIPE - AMARETTO CHOCOLATE PUDDING

Amaretto Chocolate Pudding

1 3/4-ounce box (cook and serve) chocolate pudding mix

2 ounces semisweet chocolate, finely chopped

1 1/2 cups plus 2 tablespoons milk

7 tablespoons amaretto liqueur

1/2 cup chilled whipping cream

1 tablespoon sugar

Raspberries (optional)

Chocolate curls (optional)

Pour dry chocolate pudding mix into heavy saucepan. Add chopped semisweet

chocolate. Gradually mix in milk and 6 tablespoons amaretto liqueur. Stir

pudding over medium heat until chocolate melts and pudding comes to boil and

thickens.

Divide pudding equally among four 3/4-cup ramekins or custard cups.

Refrigerate until cold, at least 1 hour. (Can be prepared 1 day ahead. Cover

and keep refrigerated.)

Whip cream, sugar and remaining 1 tablespoon amaretto liqueur in small bowl

until stiff peaks form. Top chilled pudding with large dollop of whipped

cream, then with raspberries and chocolate curls, if desired.

Serves 4

Recipe submitted by Ron (WEB)

==========

RECIPE - BANANA SPLIT DESSERT

Prep Time:15 mins. Ready In:3 hrs. 15 mins. Serves 8

1-1/2 cups boiling water

1 pkg. (8-serving size) JELL-O Brand Gelatin, any red flavor*

2 cups cold water

1 pt. vanilla ice cream, softened

COOL WHIP Whipped Topping, thawed

Sliced banana and strawberries

Pineapple chunks

Chopped nuts

*Or substitute 2 pkg.(4-serving size each) for 1 pkg. (8-serving size)

STIR boiling water into gelatin in large bowl 2 minutes or until

completely dissolved. Stir in cold water.

ADD ice cream; stir until smooth. Pour into serving bowl.

REFRIGERATE 3 hours or until firm. Garnish with whipped topping, fruit and

nuts.

==========

RECIPE - LAYERED BANANA PINEAPPLE DESSERT (Helen's)

CRUST:

2 c. flour

1 c. butter or margarine

1/2 c. light brown sugar, packed

1 c. nutmeats, chopped

Blend all and pack in (9x13 inch) baking pan. Bake 400° for 15 minutes.

Remove from oven and crumble with hands while it's still warm. Return to pan.

FILLING:

1 pck. (8 oz.) cream cheese, softened

3 1/2 c. cold milk

2 pck. (4 oz. ea.) instant banana cream pudding and pie filling

Beat cream cheese and gradually add milk and pudding mixes. Cover crust

with 3 bananas, sliced (or more). Pour pudding mixture over all. Spread 1 can

(20 oz.) crushed pineapple (drained well) carefully over the pudding mixture.

Cover with 8 oz. Cool Whip (thawed) and sprinkle nuts over all. Refrigerate

for a minimum of 3 hours.

(serves 10-12)

====

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--------------------------------------------

Candy Cane Cookies

From: Host GFS DarlaJo

Candy Cane Cookies

1 cup powdered sugar

1/2 cup margarine or butter, softened

1/2 cup shortening

1 egg

1-1/2 tsp almond extract

1 tsp vanilla

2-1/2 cups all purpose flour

1 tsp salt

1/2 tsp red food color

1/2 cup crushed peppermint candy

1/2 cup sugar

Heat oven to 375º. Mix powdered sugar, margarine, shortening, egg, almond

extract and vanilla. Stir in flour and salt. Divide dough into halves. Tint 1

half with food color. For each candy cane, shape 1 tsp dough from each part

into 4-inch rope. For smooth, even strips, roll back and forth on lightly

floured board. Place 1 red and 1 white strip side by side; press together

lightly and twist. Complete cookies 1 at a time. Place on ungreased cookie

sheet. Curve top down to form handle of cane. Bake until set and very light

brown, about 9 minutes. Mix candy and granulated sugar; immediately sprinkle

over cookies. Remove from cookie sheet. Yields about 4 dozen

Peppermint candy canes: Substitute peppermint extract for the almond extract.

HostGFSDarlaJo

Ancestral Seasonings Chat

Wednesdays 8pm ET

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--------------------------------------------

CHRISTMAS APPLESAUCE CAKE

From: HOST GFS DdH2

Christmas Applesauce Cake

from Annie

2 c. apple sauce

3 eggs, unbeaten

2 c. sugar

1 c. butter

3 1/2 c. flour

2 tsp. soda

1 1/2 c. red and green candied cherries

1 c. candied pineapple

1 tsp. nutmeg

1 tsp. cinnamon

1 tsp. ground cloves

1 c. chopped pecans

1 box raisins

1 box dates

Set oven to 350 degrees.

Cream butter and sugar; add eggs.

Mix apple sauce and soda, mix nuts and fruits, add 1/2 cup of the above flour

to fruit and nut mixture before adding to the rest of ingredients.

Combine all the rest of above ingredients and bake for 1 hour or until cake

starts leaving sides of bundt pan.

This cake keeps extremely well and is better with age.

==========

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--------------------------------------------

Snow Trash

From: Terry Ann2

Christmas Snow Trash

14 oz. Honey Comb or Froot Loops cereal

10 oz. salty stick pretzels

12 oz. mixed nuts

24 oz. vanilla (white) almond bark

Mix all dry ingredients together. Melt almond bark in microwave and pour

over dry ingredients. Mix well. Pour out on wax paper and let dry.

--------------------------------------------

Snow Trash

From: Terry Ann2

Christmas Snow Trash

14 oz. Honey Comb or Froot Loops cereal

10 oz. salty stick pretzels

12 oz. mixed nuts

24 oz. vanilla (white) almond bark

Mix all dry ingredients together. Melt almond bark in microwave and pour

over dry ingredients. Mix well. Pour out on wax paper and let dry.

--------------------------------------------

A few snack recipes for New year's Eve

From: BLTIF

Sun-Dried Tomato-Olive Spread

Serves 4-6

Ingredients:

1 cup sun-dried tomatoes (packed in oil), drained

1 6-ounce can pitted black olives

6 large basil leaves

Directions:

Finely chop the ingredients in a food processor or blender. Serve on sliced

French bread or sliced zucchini rounds or as a filling in hollowed cherry

tomatoes.

**************************************

Brie with Raspberries

Serves 4-6

Ingredients:

1 13.2-ounce wheel of Brie

1 6-ounce container of fresh raspberries

1 tablespoon raspberry fruit spread

Directions:

Slice Brie through middle and spread raspberry fruit spread on the bottom

half. In a small bowl, smash raspberries with a fork and drain the excess

liquid. Spread raspberries over the fruit spread, then cover with the top

half of the Brie. Serve with sliced French bread or crackers.

******************************

Herb Cheese Spread

Serves 4

Ingredients:

1 8-ounce package of low-fat cream cheese

1 tablespoon chopped chives

10 basil leaves

1/3 cup sun-dried tomatoes, drained

Directions:

Combine cream cheese with other ingredients in a food processor or blender

and puree until smooth. Serve spread with French bread or sliced cucumbers or

as a dip for sliced peppers, baby carrots and other vegetables.

**********************************

Apricots with Prosciutto

Serves 4-6

Ingredients:

6 fresh apricots

3 ounces sliced prosciutto, thin cut

Directions:

Slice apricots in half, remove pits and then slice each side in half. Cut a

small, thin piece of prosciutto, wrap around the apricot slice and serve.

This recipe will yield 24 appetizers.

--------------------------------------------

CANDIED FRUIT FREE FRUITCAKE

From: GFA Terry

I found these recipes -- don't know if these are exactly what you needed, but

it sounded interesting --

Mock Fruit Cake

1/3 c. instant non-fat milk

1/4 c. chilled orange juice

1/2 apple, cored and chopped

3/4 c. red currants

2 tsp. lemon juice

1/4 tsp. cinnamon

1/8 tsp. maple extract

1/8 tsp. vanilla

Artificial sweetener to equal 6 tsp.

sugar

2 oz. bread, toasted and grated

Preheat oven to 350 degrees. Combine milk and orange juice in large bowl.

Whip until stiff by hand or mixer. Fold in remaining ingredients. Line loaf

pan with wax paper. Pour ingredients into pan and bake 1 hour. Remove and

cool thoroughly. Divide in half.

************

Diabetic Fruit Cake

1 lb. dates, chopped

1 lb. raisins

2 c. nuts, chopped

1 c. margarine

3 big ripe bananas

1 tsp. nutmeg

6 eggs

3 c. self-rising flour

1 (16 oz.) can crushed

pineapple (in own

juice) (Separate

pineapple&juice,

if juice doesn't make

1 cup add water)

Mix dates, raisins and nuts with flour, then mix with the rest. Cream

bananas, nutmeg and margarine together. Next mix in one egg at a time. Now

add 2 cups flour and pineapple juice. Mix well. Put in cold oven at 300

degrees for 2 1/2 hours or less.

*********

No-Bake Fruit Cake

1 box graham cracker crumbs

1 box (8 oz.) dates

1 sm. jar maraschino cherries

1/2 c. golden raisins

1/2 c. raisins

2 pkg. diced dried fruit mix

1 c. pecans

2 (8 oz.) cans crushed pineapple in

own juice

Drain cherries and discard liquid. Place in small saucepan. Add enough

water to cover. Let come to a boil; drain and repeat. Drain again and cover

with cold water. Drain and chop dates, pecans, add diced fruit then add

graham cracker crumbs. Drain juice from pineapple reserving juice from 1

can. Pour juice and pineapple over fruit and cracker crumbs. Mix thoroughly

until all is moistened. Empty mixture in loaf pan sprayed with non-stick

spray, cover with wax paper and press firmly in pan. Chill several hours or

freeze before cutting. Yield 40 servings. Exchanges: 1 fruit, 1/2 bread,

1/2 fat, calories 111, carb. 21, protein 1.5 gm., Sodium 56 mg., fat 3 gm.

*******

>Subject: CANDIED FRUIT FREE FRUITCAKE

>Date: Tue, 14 December 1999 03:58 PM EST

>From: JNSHER

>Message-id: <19991214155804.14032.00000804@ng-fw1.aol.com>

>

>At one time I had a fuitcake recipe that included dates, nuts, etc. but no

>CANDIED fruit. Can't find it now. Would any one have it to share? Many

>thanks. Pls e-mail JNsher@aol.com

--------------------------------------------

The Christmas Diet

From: GFA Terry

I got this from a friend. It's great! :D

************

CHRISTMAS DIET

I hate this time of year. Not for its crass commercialism and

forced frivolity, but because it's the season when the food

police come out with their wagging fingers and annual tips on

how to get through the holidays without gaining 10 pounds.

You can't pick up a magazine without finding a list of holiday

eating do's and don'ts. Eliminate second helpings, high-calorie

sauces and cookies made with butter, they say. Fill up on

vegetable sticks, they say.

Good grief. Is your favorite childhood memory of Christmas a

carrot stick? I don't think so. It isn't mine, either. A

carrot was something you left for Rudolph.

I have my own list of tips for holiday eating. I can assure you

that, if you follow them, you'll be fat and happy. So what if

you don't make it to New Year's? Think of the positive side:

your pants won't fit by then anyway.

1. ABOUT THOSE CARROT STICKS - AVOID THEM.

Anyone who puts carrots on a holiday buffet table knows

nothing of the Christmas spirit. In fact, if you see

carrots, leave immediately. Go next door where they're

serving rum balls.

2. DRINK AS MUCH EGGNOG AS YOU CAN.

And quickly. Like fine single-malt scotch, it's rare.

In fact, it's even rarer than single-malt scotch. You

can't find it any other time of year but now. So drink

up! Who cares that it has 10,000 calories in every sip?

It's not as if you're going to turn into an eggnogaholic

or something. It's a treat. Enjoy it. Have one for me.

Have two. It's later than you think. It's Christmas!

3. IF SOMETHING COMES WITH GRAVY, USE IT.

That's the whole point of gravy. Gravy does not stand

alone. Pour it on. Make a volcano out of your mashed

potatoes. Fill it with gravy. Eat the volcano. Repeat.

4. ASK IF THE MASHED POTATOES WERE MADE WITH SKIM OR WHOLE MILK.

If it's skim, pass. Why bother? It's like buying a

sports car with an automatic transmission.

5. DON'T SNACK BEFORE GOING TO A PARTY TO CONTROL YOUR EATING.

The whole point of going to a Christmas party is to eat

other people's food for free. Lots of it. Hello?

Remember college?

6. UNDER NO CIRCUMSTANCES EXERCISE BETWEEN NOW AND NEW YEARS.

You can do that in January when you have nothing else to

do. This is the time for long naps, which you'll need

after circling the buffet table while carrying a 10-pound

plate of food and that vat of eggnog.

7. IF YOU COME ACROSS SOMETHING REALLY GOOD AT A BUFFET TABLE,

LIKE FROSTED CHRISTMAS COOKIES IN THE SHAPE AND SIZE OF SANTA,

POSITION YOURSELF NEAR THEM AND DON'T BUDGE.

Have as many as you can before becoming the center of

attention. They're like a beautiful pair of shoes: you can't

leave them behind and you're not going to see them again.

8. SAME FOR PIES.

Apple. Pumpkin. Mincemeat. Have a slice of each.

Or, if you don't like mincemeat, have two apples and

one pumpkin. Always have three. When else do you get

to have more than one dessert? Labor Day?

9. DID SOMEONE MENTION FRUITCAKE?

Granted, it's loaded with the mandatory celebratory calories,

but avoid it at all cost. I mean, have some standards, mate.

10. AND ONE FINAL TIP

If you don't feel terrible when you leave the party or get

up from the table, you haven't been paying attention.

Reread these tips. Start over.

But hurry! Cookieless January is just around the corner.

--------------------------------------------

CANDY CANE COOKIES

From: HOST GFS DdH2

Candy Cane Cookies

from Betty Crocker

Hooked on traditional holiday baking? It's a twist to make these fun

peppermint cookies!

1 cup sugar

1 cup butter or margarine, softened

1/2 cup milk

1 teaspoon vanilla

1 teaspoon peppermint extract

1 egg

3 1/2 cups Gold Medal(r) all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon red food color

2 tablespoons finely crushed peppermint candies

2 tablespoons sugar

1. Stir together 1 cup sugar, the butter, milk, vanilla, peppermint extract

and egg in large bowl. Stir in flour, baking powder and salt. Divide dough in

half. Stir food color into 1 half. Cover and refrigerate at least 4 hours.

2. Heat oven to 375ºF.

3. Stir together peppermint candy and 2 tablespoon sugar; set aside.

4. For each candy cane, shape 1 rounded teaspoon dough from each half into

4-inch rope by rolling back and forth on floured surface. Place 1 red and

white rope side by side; press together lightly and twist. Place on ungreased

cookie sheet; curve top of cookie down to form handle of cane.

5. Bake 9 to 12 minutes or until set and very light brown. Immediately

sprinkle candy mixture over cookies. Remove from cookie sheet to wire rack.

Cool completely, about 30 minutes.

==========

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--------------------------------------------

Fruit Cocktail Holiday Cake

From: Terry Ann2

Fruit Cocktail Cake

2 c. flour

2 c. sugar

2 tsp. baking soda

1 tsp. salt

1 lg. (3 1/2 c.) can fruit cocktail

2 beaten eggs

--TOPPING:--

1 c. brown sugar

1 c. nuts

Mix all together, then sprinkle with topping. Bake at 350 degrees for

approximately 1 hour.

--------------------------------------------

Chocoholic Christmas Fondue

From: HOST GFS CHUCK

Especially for Chocoholics

Rocky Road Fondue

Ingredients

9 oz. milk chocolate, chopped

1/2 cup sweetened condensed milk

1/2 cup cream

1 Tbs. strong brewed coffee

1 Tbs. rum (optional)

8 oz. large marshmallows

1/2 cup unsalted mixed nuts, lightly toasted and finely ground.

Pitted dates, ladyfingers and cookies for dipping.

Directions

In a covered boiler over simmering water, combine chocolate, milk, cream,

coffee and rum.

Stir until melted.

Transfer to a warm fondue pot.

Cut one-fourth of the marshmallows in half, reserving the rest of the

marshmallows for the serving platter.

At the serving table, stir the cut marshmallows and ground nuts into the

melted chocolate.

Serve the marshmallows, dates, ladyfingers and cookies on a platter.

Skewer them on fondue forks for dipping in the fondue.

Note: To toast nuts, preheat oven to 375 F. Spread nuts in a rimmed baking

sheet and bake until lightly browned - eight to 12 minutes.

Serves six persons or one chocoholic.

--------------------------------------------

BUTTER SNOW FLAKES

From: HOST GFS DdH2

RECIPE - BUTTER SNOW FLAKES

Butter Snow Flakes

Submitted by: Linda

Makes 6 dozen

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Ready in: 1 Hour

" A wonderful Spritz cookie with cinnamon in it. These freeze very well. "

2 1/4 cups all-purpose flour

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1 cup butter

1 (3 ounce) package cream cheese, softened

1 cup white sugar

1 egg yolk

1 teaspoon vanilla extract

1 teaspoon orange zest

Directions

1 Preheat oven to 350 degrees F (175 degrees C). Sift together the flour,

salt, and cinnamon; set aside.

2 In a medium bowl, cream together butter and cream cheese. Add sugar and egg

yolk; beat until light and fluffy. Stir in the vanilla and orange zest.

Gradually blend in the dry ingredients. Fill a cookie press or pastry bag

with dough, and form cookies on an ungreased cookie sheet.

3 Bake for 12 to 15 minutes in the preheated oven, or until the cookies are

golden brown on the peaks and on the bottoms. Remove from cookie sheets at

once to cool on wire racks.

Makes 6 dozen

Scale this Recipe

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--------------------------------------------

FESTIVE FUDGE (AND VARIATIONS)

From: HOST GFS DdH2

FESTIVE FUDGE (AND VARIATIONS)

Submitted by: USSGERI

Rich delicious fudge... Why buy fudge at your favorite candy store? Now you

can make this easy chocolate fudge at home. Start out with our basic recipe

and create a new twist by adding your favorite candies or cookie pieces or

try one of our suggestions below.

Prep Time: 10 minutes

Servings: Makes about 2 lbs.

Ingredients Instructions

3 cups (18-oz.)semi-sweet chocolate chips (or milk-chocolate chips)

1 (14-oz.) can Eagle(r) Brand Sweetened Condensed Milk (NOT evaporated milk)

dash salt

1/2 to 1 cup chopped nuts, optional

1 1/2 teaspoon vanilla extract

In heavy saucepan; over low heat, melt chips with Eagle Brand and salt.

Remove from heat; stir in nuts if desired and vanilla.

Spread evenly into wax paper or buttered foil lined 8- or 9-inch square pan

Chill 2 hours or until firm. Turn fudge onto cutting board, peel off paper

and cut into squares. Store covered in refrigerator.

OTHER GREAT FUDGE FLAVORS:

Chocolate Peanut Butter Chip Glazed Fudge: Proceed as above, stir in 3/4 cup

peanut butter chips in place of nuts.

Glaze: Melt 1/2 cup peanut butter chips with 1/2 cup whipping cream; stir

until thick and smooth. Spread over fudge.

Marshmallow Fudge: Proceed as above, omit nuts and add additional 2 tbsp.

butter to mixture; fold in 2 cups miniature marshmallows.

Gift Giving Tips:

Create delicious homemade gifts by serving up several varieties of this fudge

in decorative tins or boxes.

Simply wrap up individual pieces of fudge in colored cellophane, candy

wrappers, gold and silver foil or place in candy cups and arrange in gift

boxes or bags.

==========

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--------------------------------------------

Holiday cooking websites

From: HOST GFS DdH2

Some recipe websites for the holidays.

Enjoy and share any recipes you try so we know what the good ones are.

Eagle Brand Sweetened Condensed Milk - Best-Loved Desserts Cooks.com | Recipe

Search | sweetened condensed milk

Nestlé Very Best Baking - Featured Recipes (Libby's Pumpkin recipes)

Gingerbread home page (Incl. advice line)

McCormick - Home Page

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--------------------------------------------

CHERRY CHRISTMAS COFFEE BREAD FOR 16

From: HOST GFS DdH2

CHERRY CHRISTMAS COFFEE BREAD FOR 16

It's an edible Christmas tree--the baubles are green and red candied

cherries.

3/4 cup milk

1/4 cup water

1 egg

1/4 cup margarine or butter, cut up

3-1/2 cups bread flour

1/4 cup sugar

3/4 teaspoon salt

1 teaspoon active dry yeast or bread machine yeast

1 cup dried tart cherries

1/2 cup sugar

1 tablespoon bread flour

1 teaspoon ground cinnamon

3 tablespoons margarine or butter

1 cup sifted powdered sugar

1/2 teaspoon vanilla

Milk

Halved candied red and green cherries

1. Add the first 9 ingredients to the bread machine pan according to the

manufacturer's directions. Select the dough cycle. When cycle is complete,

remove dough from machine. Punch down. Cover and let rest for 10 minutes.

2. Meanwhile, for filling, in a bowl combine the 1/2 cup sugar, 1 tablespoon

bread flour, and 1 teaspoon cinnamon. With a pastry blender, cut in 3

tablespoons margarine or butter until crumbly. Set aside.

3. Divide the dough in half. On a lightly floured surface, roll 1 half into a

12x6-inch rectangle. Sprinkle the rectangle with one-third of the filling,

then fold in half to make a 12x3-inch rectangle. Cut into twelve 3x1-inch

strips. Twist the strips. Arrange twisted strips on a greased large baking

sheet to form a tree shape. Use 10 strips for the lower branches, placing cut

ends toward the center, and one strip for the base. Cut remaining strip in

half; use for top branches.

4. Repeat with remaining dough, forming another tree shape on a second baking

sheet. Cover; let rise in a warm place about 30 minutes or until nearly

double.

5. Bake in a 375 degree F oven for 12 to 15 minutes or until golden brown.

Remove from baking sheets; cool on wire racks.

6. In a small bowl stir together powdered sugar and vanilla. Stir in enough

milk (3 to 4 teaspoons) to make a glaze of drizzling consistency. Drizzle

over breads. Garnish with cherries. Makes 16 servings.

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--------------------------------------------

Slovak Christmas Food

From: Anita95

KOLACKY (or Kolaches)

There are several variations on the dough as well as the shape. I use this

one.

4 to 4 1/2 cups flour

1 pkg active dry yeast

1 cup milk

1/2 cup butter

1/4 cup sugar

2 eggs

1 tsp salt

1 tsp vanilla

1/2 tsp nutmeg

1 can filling (apricot, prune, poppyseed, etc.) or your own

In the bowl of your mixer, combine 2 cups flour, yeast, and nutmeg. In a

saucepan, combine milk, butter, sugar and salt. Heat until butter melts (not

too hot, will kill yeast) and add to flour mixture. Add eggs and beat on

medium until blended, then beat on high for 2 or 3 minutes. On medium speed,

mix in 2 cups flour. Turn dough onto a floured board and knead in as much of

the remaining flour as you can. Dough should be slightly elastic. Set aside

in a greased bowl for an hour until doubled in size. Punch down and turn onto

floured surface again. Divide in half and roll each half into a rectangle

about 12 x 9". Let rest 10 minutes. At this point you can choose to cut dough

into 3" circles and make a thumbprint in the center to hold filling (making 2

dozen individual kolaches) or you can make two loaves of kolacky. For this,

spread half the filling down the center 'third' of each rectangle. On

either side, make cuts 1-1/4" apart on a slight downward diagonal. Starting

at the top, fold strips down and across (alternating sides) so tips overlap.

Bread should look 'braided' when done. Place kolaches or kolacky on a greased

baking sheet and let rise another 45 minutes until about doubled. Bake at 375

F for about 15 minutes. You can brush tops with an egg and milk mixture

before baking, or sprinkle with powdered sugar when done.

APRICOT FILLING

12 oz dried apricots, diced

1 1/4 cup sugar

2 Tbsp melted butter

In a saucepan, combine apricots with just enough water to cover. Cover and

simmer until tender. Drain and add remaining ingredients, then mash or puree.

Let the filling cool a bit before spreading on the dough, or yeast will be

killed.

(I cheat and buy canned poppyseed filling but I like to make the apricot from

scratch.)

--------------------------------------------

SPANISH THICK HOT CHOCOLATE (SERVES 4)

From: HOST GFS DdH2

Received this for my newsletter and I knew I had to post it because it had to

do with Chocolate

RECIPE - SPANISH THICK HOT CHOCOLATE (SERVES 4)

Spanish Thick Hot Chocolate (Serves 4)

Ingredients:

10-12 oz semisweet chocolate, grated

2 1/4 cups water

1 teaspoon cornstarch, dissolved in a little cold water

Heat the grated chocolate with the water in a saucepan. Stir to mix

thoroughly. When it comes to a boil, add the dissolved cornstarch. Bring back

to a boil 3 times, whisking vigorously and removing from the heat each time

it starts to bubble to prevent the mixture from boiling over.

Ladle into cups from a suitable height to make it nice and frothy.

==========

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

--------------------------------------------

Great Grandma Yale's Suet Pudding

From: Babyzinho

Great Grandma Yale's Suet Pudding

(Ella Kinsey Yale, 1874-1932)

6 eggs beaten lightly

2 cups brown sugar

3 cups sweet milk

1 1/2 cups raisins, washed and dried

3 cups chopped suet

flour to make stiff

3 tsp cinnamon

3 tsp vanilla

9 tsp baking powder

Mix as for cake, steam in covered cans 3 or 4 hours.

Dip for Suet Pudding

1 T flour or corn starch

2 T butter

1 cup boiling water

1/2 cup sugar

1 tsp vanilla

4 T vinegar or brandy

pinch of salt

Serve warm over pudding.

--------------------------------------------

Sweet Potato Pudding

From: GFA Terry

Here's a couple of recipes that I found in a cookbook. I have not made them,

so I don't know if they are good or not. :)

***********************

OLD FASHION SWEET POTATO PUDDING (Version #1)

Ingredients :

3 medium sweet potatoes

1 1/2 c. sugar

1 stick butter

1 c. grated coconut

1 tsp. vanilla

3 eggs

Preparation :

Peel potatoes, grate on old potato grater. Mix other ingredients.

Bake in a 350 degree oven for 1 hour, stirring occasionally. Cover

with marshmallows when almost done. I used to cook in a black

skillet until I got Corningware. You may need to add more sugar

depending on the size of the potatoes.

----------------------------------

OLD FASHION SWEET POTATO PUDDING (Version #2)

Ingredients :

4 c. grated sweet potatoes

4 eggs

2 c. brown sugar

1 tsp. cinnamon

4 tsp. lemon juice

1/2 tsp. nutmeg

2 c. milk

1/2 c. melted butter

1 tsp. lemon rind

Preparation :

Wash, pare and grate potatoes. Beat egg (until light) in large

mixing bowl, adding potatoes, sugar with spices mixed in, milk,

butter, lemon rind and juice. Mix well. Pour into a greased baking

dish. Bake at 350 degrees for 1/2 hour. Stir the pudding and bake

15 to 20 minutes longer. Good served hot.

GFA Terry, Genealogy Forum Message Board Manager

--------------------------------------------

FESTIVE CHEESE SPREAD

From: HOST GFS DdH2

FESTIVE CHEESE SPREAD

Submitted by: USSGERI

Festive Cheese Spread

Guests at your holiday gatherings will love Festive Cheese

Spread not only for its incredible herb and garlic flavor, but for

its very festive candy cane look on your holiday table.

Prep Time: 10 minutes

Cook Time: 4 hours or overnight

Makes 18 (2 tablespoon) servings

Ingredients:

2 packages (8 ounces each) cream cheese, softened

1 4 cup butter or margarine, softened

2 tablespoons McCormick Freeze-Dried Chives

2 tablespoons McCormick Parsley Flakes

1 teaspoon McCormick California Style Blend Garlic Pepper

1 2 teaspoon McCormick Dill Weed

1 4 teaspoon McCormick Thyme Leaves

1 2 red bell pepper (about 1 2 cup), chopped

Directions:

1. Beat together cream cheese and butter until fluffy with an

electric mixer. Add remaining ingredients except red bell pepper;

beat well.

2. Place a piece of plastic wrap on a baking sheet. Spoon

cheese mixture onto plastic wrap to form a candy cane shape,

log, or ball. Fold up plastic wrap over cheese to encase.

Refrigerate until cheese is firm, about 4 hours or overnight.

3. Unwrap cheese mixture. Place on serving plate. Smooth entire

shape with spatula or knife. Decorate with bell pepper. May be

covered and refrigerated overnight.

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

--------------------------------------------

Chewy Pralines

From: Terry Ann2

CHEWY PRALINES

Ingredients :

2 c. sugar

2 c. white corn syrup

1 lb. sweet cream butter

2 c. whipping cream

2 tsp. vanilla

7 c. chopped pecans

Preparation :

Cook sugar and corn syrup over medium low heat to 250 degrees.

Remove from heat and add butter, stirring until dissolved. Add

whipping cream (not whipped) slowly. Return to heat and cook to 242

degrees stirring constantly. Remove from heat and add vanilla and

pecans. Drop by large tablespoons onto foil. when cool, wrap

individual pieces in saran.

Terry Ann in Alabama

--------------------------------------------

Hawaiian Wedding Cookie

From: GFA Terry

Hawaiian Wedding Cookies

Ingredients :

1 c. butter, softened

1/2 c. powdered sugar

2 tsp. vanilla

2 c. plain flour

1/4 tsp. salt

1 c. finely chopped nuts

Preparation :

Preheat oven to 325 degrees. Cream butter, sugar and vanilla.

Blend in flour, salt and nuts until dough holds together. Chill

about 1 hour. Shape into 1 inch balls. Place 1 inch apart on

ungreased pans. Bake 15 to 20 minutes (not browned). Cool slightly

and roll in powdered sugar and cool completely and roll in sugar

again.

--------------------------------------------

Re Pecan Kisses

From: GFA Terry

Would this do?

CATHEDRAL CANDY

Ingredients :

3 (6 oz.) pkgs. chocolate chips

1/2 stick margarine

2 eggs, well beaten

1 (10 oz.) pkg. sm. colored

marshmallows

1 c. chopped pecans

1 tsp. peppermint flavoring

Preparation :

Melt chips and butter, remove from heat and add eggs. Cool this

mixture, pour in nuts and marshmallows and flavor. Sprinkle 4

sheets of waxed paper with powdered sugar. Divide mixture and form

loaves on waxed paper. Refrigerate 24 hours before cutting. Roll

loaves in sugar on waxed paper and leave the waxed paper rolled

around the loaves to refrigerate. Makes beautiful Christmas candy

with the colored marshmallows.

--------------------------------------------

Christmas Memories & recipes

From: BRobert198

I can remember my sister and I taking part in the Christmas Eve Candle Light

Service at Christ Church Catheral in St. Louis, MO. The children's choirs

would join the adult choir and we would all march down the aisle holding xmas

candle while singing. Mom always was in fear we would light our hair or

clothes on fire, but it never happened. This was such a warm beautiful

service. We would then come home, put up the tree and leave a treat of

cookies for Santa before going to bed. We always believed in Santa then, no

use not believing and missing out on some presents, right?? It was another

time then, than now, what can I say other than I have nice memories.

What HOLIDAY MEMORIES do you have TO SHARE???

BRobert198@aol.com

--------------------------------------------

Candy Caramel Cake - Recipe from the 50's

From: GFA Terry

I couldn't find a recipe like that, but I have a yuumy one for Apple Caramel

Cake:

APPLE-CARAMEL CAKE

Ingredients :

1 1/2 c. oleo

4 1/2 c. sifted powdered sugar

1 tbsp. vanilla

6 eggs

3 3/4 c. flour

2 tbsp. cinnamon

16 light caramels, cut in 8th's

1 1/2 c. peeled, chopped apple

Preparation :

Cream oleo and sugar - add vanilla and eggs. Add dry ingredients

Beat. Fold in apples and caramels. Generously grease Bundt pan.

Bake 85-90 minutes at 325 degrees. Cool upright 15 minutes then

invert on plate. Option: Add chopped pecans or glaze.

--------------------------------------------

Candy Caramel Cake - Recipe from the 50's

From: GFA Terry

I couldn't find a recipe like that, but I have a yuumy one for Apple Caramel

Cake:

APPLE-CARAMEL CAKE

Ingredients :

1 1/2 c. oleo

4 1/2 c. sifted powdered sugar

1 tbsp. vanilla

6 eggs

3 3/4 c. flour

2 tbsp. cinnamon

16 light caramels, cut in 8th's

1 1/2 c. peeled, chopped apple

Preparation :

Cream oleo and sugar - add vanilla and eggs. Add dry ingredients

Beat. Fold in apples and caramels. Generously grease Bundt pan.

Bake 85-90 minutes at 325 degrees. Cool upright 15 minutes then

invert on plate. Option: Add chopped pecans or glaze.

--------------------------------------------

HEAVENLY HASH-DOES ANYONE HAVE IT?

From: MrsCritter

This is how I was taught to make it

1 large container Cool Whip

1 small can crushed pineapple-drained

1 small jar marachino cherries-diced-juice drained and

reserved

1/2 cup minced pecans

1/2 cup coconut

Mix just enough cherry juice into cool whip to make it pink in color. Do not

put too much. It will make it too thin. Add fruit and nuts. Mix well. Cover

and refrigerate.

I suppose you could add grapes or marshmallows. I hope this is the recipe

you were looking for.

MrsCritter

Jeanie

--------------------------------------------

Thanksgiving Memories

From: BRobert198

Does anyone have yummy good special recipes or funny Thanksgiving Memories to

share?

My husband loved to fix the 5 cup salad with mandarian organges, pineapple

chunks, english walnuts or coconut shredded, dream whip and marshmellows.

Sometimes I would just use mixed fruit. After he died, we retired this dish

to the memory slot and my memory might not correct with everything he put in

this, as I believe it should of been named 6 or 7 cup salad. It always

tasted good.

I remember a grandfather who would always wait until you were ready to eat

and ask with a sly smile on his face, "I thought you were on a diet?" and I

would say I am, all food.

I remember a sweet potatoe pie given to my husband by a sweet little ole lady

who wouldn't share the family recipe and to this day I wish I had this recipe

as this pie was GREAT.

I remember how certain people just like the dark meat and others just wanted

some of the white meat of that turkey, while most of were just thankful we

had a turkey and all the trimmings to share with a loving family. HAPPY

THANKSGIVING EVERYONE!!

--------------------------------------------

GERMAN CHRISTMAS ( FRUIT ) STOLLEN

From: BLTIF

Here is a stollen I requested from the German board. I haven't made it yet

but it sounds good

STOLLEN

Yeast Dough:

2 cups warm milk

1 cup sugar

3 pkgs. active yeast

8 cups all-purpose flour

1/2 teaspoon salt

2 eggs

1/2 teaspoon vanilla extract

grated peel of 1 lemon

2 cups raisins

1 cup chopped almonds

2/3 cup chopped candied lemon peel

1/3 cup chopped candied orange peel

2 tablespoons rum

1 cup butter

Topping:

1/2 cup plus 2 tablespoon butter

generous 1 cup powdered sugar

To make yeast dough, put warm milk into a medium bowl; stir in 1

tablespoon sugar. Sprinkle with yeast: let stand 5 minutes or until the

surface is frothy. Stir gently to moisten any dry particles remaining on top.

Sift 6-2/3 cups flour, salt and remaining sugar into a large bowl. Lightly

beat eggs into yeast mixture with vanilla and lemon peel. Pour into flour

mixture, combining to make a firm dough. On a floured surface, kneed dough

until

smooth. Cover and let rise in a warm place 1 hour. Mix raisins, almonds and

candied lemon and orange peel in a bowl: sprinkle with rum. Cover and let

steep.

Work butter and remaining flour together; knead into risen dough. Cover and

let stand in a warm place 15 minutes.

Work fruit and rum mixture quickly into dough. Cover and let stand in a warm

place 15 minutes. Line baking sheets with waxed paper; grease paper.

Divide dough into 3 portions. On a floured surface, gently roll each piece

into a 12-inch long oval which is thinner in the middle than at the edges.

Fold dough over lengthwise, making a 6-inch length. This gives the typical

stollen shape. Place dough on baking sheet. Repeat with remaining 2 pieces of

dough. Cover and let stand in a warm place 20 minutes, until increased in

size. Preheat oven to 325 F. Bake stollen 30 to 35 minutes or until a rich

golden brown.

To make topping, melt butter. Brush melted butter over hot stollen. Sift

powdered sugar generously over

Let me know how it turns out...Happy T-Day

--------------------------------------------

Mix for Hot Chocolate

From: PHO2NIK

Basic mix

two cups of powdered milk

a dash of salt

one-fourth cup cocoa,

one cup powdered sugar

(use sugar substitute if you like "STEVIA")

If you would like a richer tasting mix add

one third cup powdered, non-dairy coffee creamer and-or

a tablespoon or so of malted milk powder

--------------------------------------------

Puppy Chow (for People)

From: GFA Terry

Something similar to this was sold in McRae's (a department store) during

Christmas as "Heavenly Hash." It is too good! :D

Puppy Chow

1/2 cup butter or margarine

One 12-oz. pkg. chocolate chips (2 cups)

1 c. peanut butter

Chex cereal (your favorite kind)

Peanuts (your favorite kind)

Sm. marshmallows

Sm. pretzel sticks

Melt above ingredients together and pour over 8 cups of a mixture of Chex

cereal, peanuts, small marshmallows and small pretzel sticks. Spread on

cookie sheet to set. Put 1 cup powdered sugar into a bag and dump in coated

cereal and shake until coated with sugar.

--------------------------------------------

Strawberries on a Cloud or in the Snow??

From: GFA Terry

I think both shows have Websites and I know for sure, that Good Morning

America posts the recipes on their site:

http://www.abcnews.go.com/onair/goodmorningamerica/

recipes/recipe_main.html

Good luck!

GFA Terry

>Subject: Strawberries on a Cloud or in the Snow??

>Date: 5/22/99 10:26 AM Central Daylight Time

>From: Dourm1

>Message-id: <19990522112630.03525.00003266@ng-fb1.aol.com>

>

>I'm searching for a recipe for strawberries dipped in jello and stacked on a

>base of meringue. I think it may have been on the Today show or Good

Morning

>America. Can anyone help?!

>Thanks!!

>

--------------------------------------------

Colorful Zucchini Muffins

From: GFA Terry

Colorful Zucchini Muffins (& Nutritious)

1 c. whole wheat flour

2 tbsp. wheat germ

2 tbsp. bran

1/4 tsp. baking powder

1 tsp. baking soda

1/4 c. oil

1/4 c. honey

1 egg

1/2 c. milk

1 c. grated zucchini

1/4 c. sunflower seeds

1/2 c. blueberries

Additional berries for garnish

Combine flour, wheat germ, bran, baking powder and soda in a large bowl.

Combine oil, honey, egg and milk; add to dry ingredients. Stir in zucchini,

sunflower seeds and 1/2 cup blueberries. Spoon into buttered muffin tins,

filling them about 2/3 full. Using 3-4 berries per muffin, dot tops with

additional blueberries. Bake at 325 degrees for 25-30 minutes. Makes 12-14

muffins. They can be frozen.

--------------------------------------------

Looking for Shepherd's pie recipe??

From: GFA Terry

SHEPHERDS PIE #1

1 lb. ground beef

1 (10 oz.) pkg. frozen peas and

carrot or cut green beans

1 (10 3/4 oz.) can tomato soup

1/2 tsp. salt

1/8 tsp. pepper

1 c. Cheddar cheese, shredded

1 med. onion

1 tsp. Worcestershire sauce

1/4 tsp. basil

3 c. hot mashed potatoes

Crumble ground beef into 2 quart casserole. Add onion.

Microwave at high 4 to 6 minutes, or until meat loses its pink

color. Break up meat and drain. Microwave vegetables in package at

high 2 to 3 1/2 minutes or until defrosted. Stir tomato soup,

Worcestershire sauce, salt, basil, and pepper into ground beef

mixture while microwaving vegetables. Spread evenly in casserole.

Sprinkle with defrosted vegetables. Spoon mounds of potatoes over

vegetables. Microwave 5 to 7 minutes or until casserole seems hot.

Top with shredded cheese. Microwave 2 to 3 1/2 minutes or until

cheese melts, rotating dish after half the cooking time. Let stand

3 minutes before serving.

*****

SHEPHERDS PIE #2

1 big bowl of (already made) mashed

potatoes

1 1/2 lb. ground beef lean,

approximately

1 can creamed corn

1 can regular corn

1 little onion, chopped in small

pieces

Brown ground beef and chopped onion together, when done, combine

ground beef, cream corn, regular corn (drained) and mix together in

casserole dish. Smooth top over and start laying mashed potatoes on

top spreading evenly. Put a few dots of butter on top and put in

oven at 350 degrees for approximately 35 minut

es.

******

SHEPHERDS PIE #3

1 lb. hamburg

1 can creamed style corn

1 onion, finely chopped

4-5 potatoes

Boil potatoes until done; drain. Mash. Brown hamburg and onion

in fry pan. Transfer to casserole dish, being sure to get meat

juices. Add corn, and stir. Spoon mashed potatoes to top of

casserole and spread evenly over top. Dot with margarine or butter.

Bake at 350 degrees for 30-40 minutes until bubbly.

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