VICTORIAN CHRISTMAS COFFEE
1 sq. chocolate
1/4 c. sugar
Dash salt
2 c. boiling water
1 c. milk & cream, mixed
1 tsp. vanilla extract
2 c. hot coffee
Melt chocolate in top of double boiler. Add sugar, salt and boiling water. Stir for about 5 minutes. Pour in milk and cream. Do not let it boil. Add vanilla and hot coffee. For a cold drink, add a pint of vanilla ice cream. Mix in big bowl with electric mixer. Top with whipped cream and use candy cane for stirrer.
PEPPERMINT WREATH ORNAMENTS
On a baking sheet preferably lined with a silicone sheet or parchment paper, place 5 peppermint candies - the kind that are round edged but flat like you get at a restaurant hostess table - in the shape of a wreath.
Each candy in the circle needs to be spaced about 1/4 to 1/2 inch apart (the closer, the thicker/stronger "wreath" you'll get) with a center about the size of a silver dollar. Space each "wreath" so there are no more than six wreaths on the pan and away from the sides.
Bake the sheet at 250 F for approx. 5 to 7 mins. until the peppermint candy starts to melt. Each wreath will begin to take shape and each candy touches the next one in the circle. (If you let them melt too much, they will fill in all the spaces and get too thin and will crack.)
Remove the sheet from the oven and lift the silicone sheet off the hot surface onto a cooling rack or granite countertop.
Before the candy starts to harden, use a skewer or toothpick to poke a hole in the top of one of the scallops of the wreath.
Cut a piece of thin ribbon and string it through the hole in the wreath for a really pretty Christmas ornament.
You can also use metal cookie cutters and drop the peppermints in (i.e., the bell shape cutter holds 4 candies) and follow the same instructions for melting.
Before you try to remove the "bell" from the cutter, you need to make the ribbon hole.
The cookie cutter ornaments are really pretty as well, sort of porcelain like with "hand-painted" designs. The cookie cutter ornaments will release the ornament easily once the candy has completely cooled in a minute.
OVERNIGHT BAKED FRENCH TOAST~Roma
1/2 cup butter
1 cup brown sugar
1 teaspoon cinnamon
12 slices soft raisin bread
6 large eggs
1 1/2 cup half & half
1/2 teaspoon cinnamon
Preheat the oven to 350 degrees.
1. Melt the butter in an 8 1/2 x 13-inch baking pan. Stir in the brown sugar and one teaspoon cinnamon. Layer the bread two slices deep in the pan.
2. Whisk the eggs, milk, and cinnamon together. Pour the mixture evenly over the bread. Sprinkle the 1/2 teaspoon cinnamon over the bread. Place the pan in the refrigerator overnight.
3. Bake for 45 to 50 minutes or until the bread is browned. Serve hot with maple syrup, peach syrup, or cinnamon apple syrup. Top with butter or honey butter.
TROPICAL FRUITCAKE
6 cups of nuts, anykind
13 oz. pitted/halved dates (mix with some of the flour)
2 cups whole drained maraschino cherries
BATTER
6 lg. eggs, beaten
1-1/2 cup sugar
1-1/2 cup flour
1 tsp. baking powder
1/4 tsp. salt
2 tsp. vanilla
Combine all ingredients and mix in nuts, dates and cherries. Grease
3 loaf pans (8" x 4") and line bottoms with brown paper or parchment paper, which is also greased. Spoon this thick batter into the pans and bake at 300 degrees. Cover pans with foil the first 45 minutes, then uncover and bake another 40 minutes (approx.). These cakes freeze well.
PUMPKIN or SWEET POTATO CRESCENT ROLLS
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin (about 2 cups)**
1 (14-ounce) can Sweetened Condensed Milk
2 tablespoons All Purpose Flour
2 tablespoons ground cinnamon
1 teaspoon pumpkin pie spice
1 cup pecans, finely chopped
4 (8-ounce) packages refrigerated crescent rolls
1/2 cup sugar
Preheat oven to 375°F. In large bowl, blend cream cheese, pumpkin, sweetened condensed milk, flour and spices until combined and smooth.
Unroll crescent rolls; separate and lay flat. Evenly spread 1 1/2 tablespoons of pumpkin mixture over the uncooked dough. Sprinkle 1 teaspoon chopped nuts over the pumpkin layer, then roll into crescent shape.
Sprinkle top of rolls with sugar. Bake 11 to 13 minutes or until slightly golden brown. Store leftovers covered at room temperature.
**Can substitute mashed sweet potatoes for the pumpkin
LITE RASPBERRY CREAM CHEESE COFFEE CAKE
3 tablespoons butter, softened
3/4 cup sugar, divided
1/4 cup plus 2 tablespoons egg substitute, divided
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1-1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1 cup fresh raspberries
2 ounces reduced-fat cream cheese
1 teaspoon confectioners' sugar
In a large mixing bowl, beat butter and 1/2 cup sugar until crumbly, about 2 minutes. Beat in 1/4 cup egg substitute, lemon peel and vanilla. Combine the flour, baking powder, baking soda and salt; add to butter mixture alternately with buttermilk.
Pour into a 9-in. springform pan coated with cooking spray; sprinkle with berries. In a small mixing bowl, beat cream cheese and remaining sugar until fluffy. Beat in remaining egg substitute. Pour over berries.
Place pan on a baking sheet. Bake at 375° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Sprinkle with confectioners' sugar. Serve warm. Refrigerate leftovers
