holiday dessert recipes

8/15/2019 holiday dessert recipes

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* Exported from MasterCook *

Almond Coconut Christmas Balls

Recipe By : Army Times 1978Serving Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------1 1/2 cups confectioner's sugar1 1/2 cups shredded coconut2 tablespoons cream1/3 teaspoon almond extract1/4 teaspoon melted butter

red food coloringgreen food coloring

Mix together the confectioners' sugar, 1 cup coconut, cream, almondextract and melted butter. Stir until all are well combined.

Now divide the mixture into three equal parts. color one pink to red, one

green and leave the other one white. Shape into 3/4 - 1 inch fat balls.Now roll the balls in rest of coconut and let stand about 24 hours to firmup.

Makes 2 to 3 dozen balls.,

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Aunt Alice's Ice Box Fruit Cake

Recipe By : Barbara PriceServing Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------1/4 cup butter

1 box graham cracker -- large box1 pound marshmallows1 pound raisins1 can coconut2 cups pecans -- coarsely chopped1 jar maraschino cherries -- drained

Crumble graham crackers. Add raisins, coconut, cherries and pecans. Mixwell.


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In a double boiler melt marshmallows and butter. Pour over the dryingredients and mix well.

Put in pan and press down well. Place in refrigerator over night. Nextday remove from pan and wrap in foil.

Keep in refrigerator until ready to slice.

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NOTES : This is an old family recipe that my younger brother and I like

since we are not over fond of regular fruitcakes. I wrote thisdown from watching my aunt make it in the 50's.


Bourbon Fruit Cake

Recipe By : Ella Bailey, Anniston, AlabamaServing Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------8 ounces pitted dates1 quart pecans -- or walnuts3 slices candied pineapple1 cup candied cherries -- red1 cup candied cherries -- green

1 cup golden raisins4 eggs1 cup sugar1 cup flour2 teaspoons baking powder1/2 teaspoon salt

1 teaspoon vanilla1/3 cup bourbon

Flour each piece of fruit sot that it stands out alone. (I sprinkle with ashaker)


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Beat together until fluffy the eggs and sugar.

Add flour baking powder, salt and vanilla. Add fruit and nuts. Addbourbon.

Bake in 250 degree oven for 2 1/2 hours. top will be brown and crusty. Itdries more thank bakes really. Add fruit and nuts to top of cake for

decorations.

Makes 2 loves, they are not thick loaves.

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Candy Cane Ring Cake

Recipe By : Possum Kingdom Lake CookbookServing Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

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1 package betty crocker supermoist white cake mix3 egg whites1 cup water1/4 cup vegetable oil1/2 teaspoon peppermint extract1/2 teaspoon red food color

glaze (see frosting section)crushed peppermint hard candies

Heat oven to 350 degrees. Generously grease and flour 12-cup bundt cakepan.

Beat cake mix (dry), egg whites, water, oil and extract in large bowl on

low speed, scraping bowl constantly, until moistened.

Pour about 2 cups of the batter into pan.

Pour about 3/4 cup and the batter into small bowl; stir in food color.

Carefully pour pink batter over white batter in pan. Carefully pourremaining batter over pink batter.

Bake until cake pulls away form sides of pan and springs back when touchedlightly near center 45 to 50 minutes.


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Cool 10 minutes; invert on wire rack or heatproof serving plate. Removepan; cool completely.

Spread glaze over top of cake, allowing some to drizzle down side.Sprinkle top with peppermint candies.

Busted by Barb at

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Chocolate Truffle Holiday Bars

Recipe By :Serving Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------1 stick unsalted butter

12 ounces semi-sweet chocolate -- broken into 1"-- pieces

5 large eggs -- separated1/4 cup sugar

1 teaspoon vanilla1 tablespoon flour

Vanilla Butter Icing -- see recipeCandied fruits -- for decorationflowers -- for decorationsilver degrees -- for decoration

Preheat oven to 375 degrees.

In heavy saucepan melt butter over low heat; add chocolate and heat justuntil melted and smooth, stirring occasionally. Remove from heat.

Meanwhile, beat egg yolks, sugar and vanilla in small bowl untilthoroughly blended.

In another bowl beat egg whites to form soft peaks.

Beat yolk mixture and flour into chocolate mixture; mix in about 1/4 ofthe egg whites.

With rubber spatula fold remaining egg whites into chocolate mixture toblend thoroughly.


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Oil an 8" square baking pan and line with a piece of wax paper 8" long,allowing two opposite ends to extend up sides of pan.

Pour chocolate mixture into pan; cut through several times with spatulato release air bubbles.

Bake in center of oven 25 to 35 minutes until firm and slightly cracked

around edges.

Cool on rack 10 minutes.

Loosen edges with knife and lift out of pan with ends of wax paper; coolcompletely. (Cake will sink in middle.)

Carefully spread top of cake with icing.

Cut into 1 1/2" squares, cleaning knife as needed between cuts.

Before icing sets, decorate tops as desired.

Makes about 4 dozen bars.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98

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Chocolate Yule Log

Recipe By :Serving Size : 1 Preparation Time :0:00Categories :

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

6 ounces chocolate bits8 ounces cream cheese -- at room temperature1 teaspoon vanilla1 Box -- (1 lb.) powdered

-- sugar2 cups minced pecans

Melt chocolate bits on very low heat or over boiling water. Remove fromheat.


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Blend in cream cheese and vanilla. The mixture becomes shiny and seems toseparate.

Work powdered sugar into chocolate mixture until well blended. (Useelectric mixer on low speed if desired.)

Chill until firm (several hours or overnight.)

Place half of candy in an 18" piece of waxed paper. Using hands, roll itinto a log about 1 1/2 inches in diameter. Unwrap and roll the log inpecans. Repeat for other half. Chill until firm.

Slice into 1/2 inch thick rounds for serving. Store in the refrigerator.

Makes 2 pounds of candy.

NOTES : VARIATIONS: Roll teaspoonfuls into balls and roll in chopped nutsor grated milk chocolate. When still warm, drop by teaspoonfuls onto waxedpaper and top with whole nuts, cherries or dried fruits. Substitutebutterscotch bits for chocolate bits.



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NOTES : VARIATIONS: Roll teaspoonfuls into balls and roll in chopped nutsor grated milk chocolate. When still warm, drop by teaspoonfulsonto waxed paper and top with whole nuts, cherries or driedfruits. Substitute butterscotch bits for chocolate bits.




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Christmas Plum Pudding


-------- ------------ --------------------------------1/2 cup apple -- chopped1/2 cup suet -- chopped1/2 cup molasses

2 Eggs -- well beaten1/2 cup milk

2 cups sifted flour1/4 cup figs -- chopped

1/2 cup raisins1/2 cup currants1/4 cup citron -- sliced1/4 cup candied cherries -- quartered

1 tablespoon candied orange peel -- chopped1/4 cup almonds -- blanched and

-- chopped2 teaspoons baking powder1/2 teaspoon salt1/2 teaspoon soda1/2 teaspoon cinnamon1/4 teaspoon allspice1/2 teaspoon nutmeg

Combine apple, suet, molasses, eggs, and milk.

Sift flour once, measure. Mix 1/2 Cup flour with fruit and nuts.

Combine remaining flour, baking powder, salt, soda, and spices, and siftagain. Add to molasses mixture. Add fruit.

Turn into well-greased molds, filling 2/3 full., Cover tightly. Steam 3hours.

Serve hot with hard sauce.




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Christmas Rolled Oats Cookies, 1980


-------- ------------ --------------------------------3 cups brown sugar6 eggs6 cups rolled oats -- Old Fashioned6 cups all-purpose flour3 cups nut meat3 cups raisins

1 1/2 cups candied mix fruit1 1/2 cups milk3 teaspoons baking soda3 teaspoons cinnamon1 1/2 teaspoons vanilla3/4 teaspoon salt

Beat eggs until light add sugar and beat, add shortening and beat intofirst mixture. Add flour, cinnamon, salt and vanilla. Add and mix well.Add raisins.

Dissolve soda in milk. Stir quickly into mixture. Add rolled oats, nutsand fruit and mix well.

Drop from teaspoon on greased cookie sheet. top with red and greencherries, nuts and dates.

Bake for 15 minutes at 375 degrees.

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Christmas Wreath Frozen Salad

Recipe By :Serving Size : 1 Preparation Time :0:00


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Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------6 ounces cream cheese -- softened1 cup mayonnaise1/2 cup maraschino cherries -- red, halved1/2 cup maraschino cherries -- green, halved

20 ounces crushed pineapple -- drained

1/2 cup chopped pecans2 cups miniature marshmallows1 cup whipping cream -- whipped

Combine cream cheese and mayonnaise. Mixing well, stir in cherries,pineapple, pecans and marshmallows. Fold in whipped cream. Pour into 8cup ring mold. Freeze.

Yield 8 to 10 servings.

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Christmas Wreaths

Recipe By : The Times Magazine/ Oct. 23, 1978Serving Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------1/2 cup light corn syrup

3 tablespoons sugar3 tablespoons butter

green food coloring2 1/4 cups corn flakes

red cinnamon candiesshredded coconut

Combine corn syrup, sugar and butter in a saucepan. Bring to a boil overmedium heat. Stir constantly. Continue boiling for 5 minutes, stirringconstantly. Remove from heat and add a few drops of food coloring at atime until the mixture is about the color green that you want. Remember,you are trying to simulate the color of a Christmas evergreen wreath.

Now stir the warm syrup into the dry corn flakes. Stir until wellcombined. Now drop by the teaspoons onto waxed paper. You want to makelittle round wreaths. They can be as small as an inch or you can use allthe mixture and make one huge wreath to use as a centerpiece-dessert.


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Decorate you wreaths with cinnamon candies to look life ornaments or hollyberries. You also may sprinkle on shredded coconut to look life snowybranches. Let cool to harden.

Yield": This will depend on what size wreaths you make. You might getone big one or lots of tiny ones.

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Cranberry Coconut Fruit Balls

Recipe By : The Army Times Magazine/ Oct. 23, 1978Serving Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------12 ounces dried apricots1 1/2 cups pecans2 cups fresh cranberries -- rinsed and drained

grated orange peel -- from 1 orange1/4 cup butter

1 pound confectioner's sugar

13 1/2 ounces graham cracker crumbs7 ounces coconut flakes

red food coloringgreen food coloring

Coarsely grind apricots with pecans and cranberries. Stir in orange rind,butter, sugar and crumbs.wrap and chill for 2 hours.

shape mixture into 3/4 inch balls. Roll balls in coconut. Tint coconutred and green by using a d=few drops of food coloring and rubbing eachcolor into coconut.

Store in refrigerator until ready to serve.

Yield: makes 100 = 3/4 inch balls.


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Egg Nog Bavarian Cream


-------- ------------ --------------------------------2 envelopes unflavored gelatin1/2 cup sherry wine

2 tablespoons sugar1/4 teaspoon salt

3 cups egg nog1 cup whipping cream

Walnut halves

1 small jar walnut sundae syrup

Soften the gelatin in the wine in a 2 cup glass measure

Place the cup containing the gelatin in a pan of water. Heat until thegelatin completely dissolves.

Add the sugar and salt to the gelatin. Then add 1 cup of the egg nogslowly to the gelatin mixture, stirring and heating until the mixture isblended.

Blend the gelatin mixture with the remaining 2 cups of egg nog and chilluntil thickened but not set.

Whip the cream until stiff and fold into the partially set egg nogmixture.

Pour the completed cream into a 1 1/2 quart mold or into individual moldsor sherbert glasses.

At serving time, unmold if molded, and garnish with walnut halves anddribble walnut sundae over all.

Serves 8 - 10.


MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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Egg Nog Cake Magnifique


-------- ------------ --------------------------------1 package yellow cake mix -- (one that calls for

-- 2 eggs & 1 1/3 cup-- water)

2 Eggs1 1/2 cups egg nog1/4 cup butter -- melted1/2 teaspoon nutmeg

1/2 teaspoon rum extract1 Recipe Egg Nog Filling -- see recipe1 Recipe Whipped Cream Frosting -- see recipe

Red & Green glazed or maraschino cherries -- ornutmeg


In large mixing bowl, combine the first six ingredients. Beat for fourminutes.

Pour batter into 2 waxed-paper lined, greased and floured 9" round cakepans.

Bake at 375 degrees for about 30 minutes or until a toothpick comes outclean.

Cool for five minutes and then turn out onto cooling racks.

When completely cool, spread cooled Egg Nog Filling between layers.

Frost with Whipped Cream Frosting and garnish nutmeg or "flowers" of redand green cherries.

Refrigerate until serving time.




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Egg Nog Cherry Creams


-------- ------------ --------------------------------1 cup egg nog2 cups sugar2 tablespoons white corn syrup1/4 teaspoon salt

2 tablespoons butter1/2 cup quartered red glazed cherries -- and/or green

1/2 cup minced pecans or walnuts

Combine the egg nog, sugar, corn syrup, and salt in a stainless steel orenamel saucepan. The pan should hold at least 2 1/2 quarts to allow forboiling and beating.

Cook, stirring frequently to prevent scorching, until the mixture reachesthe soft ball stage (about 235 degrees) and forms a soft ball when droppedinto cold water.

At this point cool the sugar mixture to lukewarm, add the butter and beginbeating. This is an important step in the recipe. If possible havesomeone to help with the beating because beating must be kept up until the

candy loses its gloss (when it crystallizes).

Just as the candy begins to lose its gloss, stir in the cherries and nutsand spread into a buttered pie dish. This must be done quickly or thecandy will set in the pan.

Cool and cut into squares.



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Egg Nog Cream Puffs



1 Recipe Cream Puff -- see Recipe2 Tablespoons Cornstarch2 Tablespoons Sugar1 Teaspoon Gelatin Powder -- unflavored2 Cups Egg Nog1 Cup Whipping Cream

Powdered Sugar -- optionalChocolate Fudge Sauce -- optional

Combine the cornstarch, sugar and gelatin in a glass or enamel saucepan.

Gradually stir in the egg nog. Blend until smooth before heating.

Cook gently, stirring constantly, until mixture thickens and boils. Cool,stirring mixture frequently to prevent a "skin" from forming.

When eggnog mixture is cooled completely, beat it until smooth.

Whip the cream until stiff and fold into egg nog mixture.

Fill 12 large cream puff shells. Top with a frosting of chocolate sauceand refrigerate; or refrigerate and sift powdered sugar over just beforeserving.

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Egg Nog Custard


-------- ------------ --------------------------------2 cups egg nog2 Eggs


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Scald egg nog over low heat or boiling water.

Beat eggs and gradually add egg nog, beating.

Pour mixture into 4 to 6 buttered custard cups.

Place custard cups in a pan of hot water and bake 30 minutes or until asilver knife inserted in the custard comes out clean.

VARIATION:

LEMON CUSTARD: Add 2 Tbsp. of sugar and the grated rind of 1/2 lemon tothe egg nog mixture.

INSTANT EGG NOG PUDDING: Prepare instant vanilla pudding according todirections, substituting egg nog for milk.



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Egg Nog Pie


-------- ------------ --------------------------------1 package vanilla pudding

2 teaspoons unflavored gelatin2 cups egg nog1/2 teaspoon rum extract1/2 pint whipping cream

9 " baked pie shell

Combine pudding mix and gelatin in a saucepan. Blend in egg nog and cookon low heat or over boiling water, stirring, until thickened and bubbly.

Remove from heat and stir in rum extract.


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Chill in refrigerator, stirring frequently to prevent a "skin" fromforming on top.

Whip cream until stiff. Beat egg nog mixture until smooth (an electricmixer speeds this process) and fold in whipped cream.

Pour into baked pie shell and chill several hours until set.

Garnish with chocolate shavings, glazed fruit, whipped cream or nutmeg.

VARIATION: CHOCOLATE EGG NOG PIE: Substitute chocolate pudding mix forvanilla pudding.

Serves: 6 - 8.



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Frosted Coconut Gingerbread


-------- ------------ --------------------------------2 cups sifted cake flour1 teaspoon baking powder1/8 teaspoon soda

2 teaspoons ginger1 teaspoon cinnamon1/2 teaspoon salt

1/3 cup butter1/2 cup sugar

1 Egg -- well beaten2/3 cup molasses3/4 cup sour milk1/3 cup sugar

1 Egg white -- stiffly beaten1 1/2 cups Baker's Coconut -- Premium Shred

Sift flour once, measure, add baking powder, soda, spices, and salt, andsift together three times.


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Cream butter thoroughly, add sugar gradually, and cream together untillight and fluffy.

Add egg and molasses; then flour, alternately with milk, a small amountat a time. Beat after each addition until smooth.

Bake in greased pan, 8x8x2 inches, in moderate oven (325 degrees( 20

minutes, then increase heat slightly to 350 degrees for 20 minutes.

Fold sugar into egg white, spread on gingerbread 10 minutes beforeremoving from oven.

Sprinkle with coconut and bake 10 minutes longer.



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Fruitcake with Black Berry Wine On Top

Recipe By : Fackie Finley, Beech Island, SCServing Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------1/2 cup raisins

1 cup mixed candied fruit1 cup chopped pecans1 cup all-purpose flour1 cup butter1 cup sugar

2 eggs -- to 41/2 cup milk

Cream butter and sugar till light. Add eggs one at a time beating wellafter each. add milk and cream together, then add fruit and flour mixture.

Bake at 375 degrees for 45 minutes to 1 hour. Test for being done. Aftercake cools, pour blackberry wine over cake.

Makes 1 loaf.


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Geraldine's Fruit Cake

Recipe By : Geraldine Gilbert, Beech Island, SCServing Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

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

2 eggs2 cups sugar1 pound raisins2 cups chopped nuts1 pound graham cracker1/4 pound butter

1 cup milk

Cream butter and sugar, add 1 egg at a time then add milk. Now addcrackers, mix well. Add nuts and raisins. Put in a tube cake pan. Bake2 1/2 hours at 250 to 300 degrees or until done. (I bake it at 275 degreesfor 1 1/2 hours and 1 hour at 300 degrees) cake will be soft on top whenit comes out, but will be hard when it cools.

Note: You can use 1 pound vanilla wafers instead of graham crackers. (DotWilliams makes her's this way.)

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German Fruitcake



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-------- ------------ --------------------------------3/4 cup butter or margarine

2 cups sugar4 Eggs3 cups flour1/2 teaspoon allspice1/2 teaspoon cinnamon1/2 teaspoon nutmeg

1 cup buttermilk3/4 teaspoon soda2/3 cup cherry preserves2/3 cup apricot preserves2/3 cup pineapple preserves

1 cup chopped pecans1 teaspoon vanilla

Cream butter, sugar and eggs until light.

Sift flour, allspice, cinnamon and nutmeg together.

Add soda to buttermilk.

Add dry ingredients and buttermilk alternately to creamed mixture, mixingafter each addition.

Fold in preserves, pecans and vanilla.

Bake in 2 greased and floured 9x5x3 inch loaf pans or 1 large tube pan at325 degrees 1 1/2 hours.

Cool in pan 15 minutes before removing cakes.


MC Formatted using MC Buster & SNT on 4/9/98

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Holiday Almond Raisin Cookies


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


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1/2 cup butter or margarine -- softened1/3 cup granulated sugar

1 Egg yolk1/4 teaspoon almond extract1/8 teaspoon salt

1 cup flour1/2 cup natural raisins1/3 cup toasted slivered almonds

Cream butter and sugar. Beat in yolk, almond extract and salt.

Mix in flour just to blend thoroughly.

Mix in raisins almonds to distribute evenly.

On lightly floured surface, roll into a 12" long.

Wrap securely and refrigerate at least 1 hour and up to 1 week.

With sharp knife, cut 1/3" thick slices, and place 1" apart on bakingsheets.

Bake in preheated 350 degree oven 15 to 20 minutes until cookies are setand bottoms are lightly browned. Remove to racks to cool completely.

Decorate as desired with melted semi-sweet or white chocolate, and topwith colored sprinkles, raisins, nuts, or candied fruit pieces.

Allow to set before storing in layers between sheets of waxed paper inairtight container.



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Holiday Chocolate Raisin Cookies


-------- ------------ --------------------------------1/2 cup butter or margarine -- softened


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1/3 cup granulated sugar1 Egg yolk1/8 teaspoon salt

1 cup flour3 tablespoons unsweetened cocoa powder1/2 cup natural raisins

Cream butter and sugar. Beat in yolk and salt.

Mix in flour and cocoa just to blend thoroughly.

Mix in raisins to distribute evenly.




Bake in preheated 350 degree oven 15 to 20 minutes until cookies are set

and bottoms are lightly browned.

Remove to racks to cool completely.





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Holiday Ginger Raisin Cookies


-------- ------------ --------------------------------1/2 cup butter or margarine -- softened


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1/3 cup packed brown sugar1 Egg yolk1/8 teaspoon salt

1 cup flour2 teaspoons ground ginger1/2 cup natural raisins1/3 cup chopped candied ginger


Mix flour and ground ginger, mix into yolk mixture just to blendthoroughly. Mix in raisins and candied ginger to distribute evenly.

On lightly floured surface, roll into a 12" long. Wrap securely andrefrigerate at least 1 hour and up to 1 week.


Bake in preheated 350 degree oven 15 to 20 minutes until cookies are setand bottoms are lightly browned.






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Holiday Orange Coconut Raisin Cookies


-------- ------------ --------------------------------1/2 cup butter or margarine -- softened1/3 cup granulated sugar


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1 Egg yolkFinely grated peel of 1 orange

1/8 teaspoon salt1 cup flour1/2 cup golden raisins1/2 cup toasted shredded coconut

Cream butter and sugar. Beat in yolk, orange peel and salt.

Mix in flour just to blend thoroughly. Mix in raisins and coconut todistribute evenly.










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Holiday Pecan Cinnamon Raisin Cookies




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1 Egg yolk1/8 teaspoon salt

1 cup flour1 1/2 teaspoons ground cinnamon1/2 cup natural raisins1/3 cup chopped pecans


Mix in flour and cinnamon just to blend thoroughly. Mix in raisins andpecans to distribute evenly.










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Holiday Raisin Cookies




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1 Egg yolk1/8 teaspoon salt

1 cup flour1/2 cup natural raisins


Mix in flour just to blend thoroughly.

Mix in raisins to distribute evenly.










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Light & Creamy Pumpkin Pie


-------- ------------ --------------------------------1 cup canned pumpkin1/2 cup cold milk

1 package jello vanilla instant pudding and pie -- (6 serving)


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-- filling1 teaspoon pumpkin spice3 1/2 cups Birds Eye Cool Whip Whipped Topping -- thawed1 Keebler Graham Cracker Ready-Crust Brand

-- pie crust

Combine pumpkin, milk, pie filling mix and pumpkin pie spice in smallmixer bowl. Beat at lowest speed of electric mixer until well blended,

about 1 minute.

Fold in 2 1/2 cups of the whipped topping. Spoon into crust. Freezeuntil firm, about 4 hours.

Top with remaining whipped topping.



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Magic Pumpkin Pie


-------- ------------ --------------------------------1 Unbaked 9" pastry shell2 cups canned pumpkin1 can sweetened condensed milk1 Egg1/2 teaspoon salt1/2 teaspoon nutmeg

1/2 teaspoon ginger3/4 teaspoon cinnamon

In large size bowl, blend together all ingredients.

Turn into shell.

Bake in moderate (375 degrees) oven 50 to 55 minutes, or until knifeinserted near center comes out clean.

Cool.


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Refrigerate at least 1 hour.



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Merry Cookies - Basic Dough


-------- ------------ --------------------------------1 1/4 cups butter or margarine -- softened3/4 cup sugar

1 teaspoon vanilla2 Eggs -- separated3 cups all-purpose flour

1 teaspoon baking powder1/2 teaspoon salt

Mix butter, sugar, vanilla and egg yolks thoroughly (reserve egg whitesfor Thumbprint cookies).

Mix in remaining ingredients.

Shape into ball; divide into 4 parts. Use one part of each variationbelow.

Wrap remaining parts until read to use.

Dough can be refrigerated.




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Merry Cookies - Candy Cane Cookies


-------- ------------ --------------------------------1/4 Basic dough

Food color -- if desiredFrostingCrushed peppermint candy -- if desired

Heat oven to 350 degrees.

Tint dough.

Shape dough into 1" balls. Roll balls 4" long.

Place on ungreased cookie sheet; shape into candy canes. Bake until set,10 to 12 minutes.

Cool 1 to 2 minutes before removing from cookie sheet; cool completely.

Frost with Frosting. Sprinkle with peppermint candy.

FROSTING: 3/4 Cup powder sugar 1 Tbsp + 1/4 Tsp. milk 1/4 Tsp. vanilla

Mix powdered sugar, milk and vanilla until smooth. Stir in additionalmilk if necessary.

Makes 18 to 21 cookies.



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Merry Cookies - Date Pinwheel Cookies



1/4 Basic dough1/3 cup cut-up dates

3 tablespoons finely chopped nuts3 tablespoons brown sugar -- packed2 tablespoons water1/4 teaspoon grated orange peel

Refrigerate dough about 1 hour.

Mix remaining ingredients in saucepan. Cook over medium heat, stirringoccasionally, until thickened, 2 to 3 minutes; cool.

Roll dough between two pieces of waxed paper into rectangle, 10x8 inches(moisten surface to keep waxed paper from slipping).

Spread date mixture evenly over dough. Roll up tightly, beginning atwide side.

Wrap in waxed paper; refrigerate until firm enough to slice, about 2hours.


Cut into slices about 1/4" thick. (If dough crumbles, let stand at room

temperature until softened, about 15 minutes).

Place on ungreased cookie sheet. Bake until light brown, 10 to 12minutes. Makes about 2 1/2 dozen cookies.



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Merry Cookies - Thumbprint Cookies


-------- ------------ --------------------------------1/4 Basic dough

2 Egg whites3/4 cup finely chopped walnuts

Jam or jelly


Shape dough into 3/4" balls.

Beat egg whites slightly.

Dip balls into egg whites; roll in walnuts.

Place about 1" apart on ungreased cookie sheet.

Press thumb or finger gently into center of each cookie.

Bake until set, 10 to 12 minutes; cool.

Fill thumbprint with jam.

Makes about 2 dozen cookies.



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Merry Cookies - Walnut Bars


-------- ------------ --------------------------------1/4 Basic dough

1 Egg


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1/2 cup brown sugar -- packed1/2 teaspoon vanilla

1 tablespoon flour1/8 teaspoon salt1/8 teaspoon baking powder3/4 cup chopped nuts


Pat dough in ungreased square pan, 8x8x2 inches.

Bake 10 minutes.

Mix remaining ingredients; pour over crust.

Bake until set, 12 to 15 minutes; cool completely.

Cut into bars, about 2x1 inch.

Makes 32 bars.



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Pumpkin Gingersnap Pie


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

1 1/2 cups cold half and half or milk1 package vanilla instant pudding and pie filling -- (4 serving

size)3 1/2 cups Birds eye cool whip topping -- thawed1 cup chopped pecans1 cup chopped gingersnaps1/2 cup canned pumpkin

1 1/2 tablespoons pumpkin pie spice1 package graham cracker crumb crust

Beat half and half and pie filling mix in large mixing bowl with wire


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whisk 1 minute. Let stand 5 minutes.

Fold in topping and remaining ingredients; spoon into crust.

Freeze until firm.

Let stand at room temperature 10 minutes to soften.

Store in freezer.



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Pumpkin Pie



2 eggs -- slightly beaten2 cups solid pack pumpkin3/4 cup sugar1/2 teaspoon salt

1 teaspoon cinnamon1/2 teaspoon ginger1/4 teaspoon cloves

1 2/3 cups evaporated milk -- or light cream1 9 inch pie shell -- unbaked

Mix ingredients in order given. Pour into pie shell. Bake in 425 degree

oven for 15 minutes. Reduce heat to 350 degrees; continue to bake for 45minutes or until knife inserted in center comes out clean.


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Pumpkin Pie #2


-------- ------------ --------------------------------1 1/2 cups canned pumpkin3/4 cup sugar1/2 teaspoon salt

1 1/4 teaspoons ground cinnamon1 teaspoon ground ginger1/2 teaspoon ground nutmeg1/2 teaspoon ground cloves

3 eggs -- slightly beaten

1 1/4 cups milk6 ounces evaporated milk1 9 inch pie shell


Combine pumpkin, sugar, salt and spices. Blend in eggs, milk andevaporated milk. Pour into pastry shell. )Crimp edges high because amountof filling is generous)

Bake in hot oven (400 degrees) 50 minutes or till knife inserted halfwaybetween center and edge comes out clean. Cool.

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Pumpkin Praline Pie


-------- ------------ --------------------------------1 Unbaked pastry shell -- (9")1 can pumpkin -- (16 oz.)1 can sweetened condensed milk -- (14 oz.)


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-- filling1 can pumpkin -- (16 oz.)1 teaspoon ground cinnamon1/2 teaspoon ground ginger1/4 teaspoon ground cloves

Mix cream cheese, 1 Tbsp. half and half and sugar with wire whisk untilsmooth. Gently stir in whipped topping. Spread on bottom of crust.

Pour 1 cup half and half into mixing bowl. Add pudding mix. Beat withwire whisk until well blended, 1 to 2 minutes. Let stand 3 minutes.

Stir in pumpkin and spices; mix well. Spread over cream cheese layer.

Refrigerate at least 2 hours.

Garnish with additional whipped topping and nuts as desired.



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Snow Balls

Recipe By : Carolyn BaberServing Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------1/2 pound butter

2 cups nuts1 teaspoon vanilla

4 tablespoons sugar2 cups self-rising flour1 box confectioner's sugar -- 4X

cream butter, sugar, flour and vanilla. Add nuts. Roll in balls. Bakeat 300 degrees for 30 minutes. While still hot roll in 4X sugar.


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Southern Egg Bread for Dressing

Recipe By : Mary McKinnon, Beech Island S.C.Serving Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------2 cups cornmeal -- self rising1 cup boiling water -- * see note2 teaspoons baking powder1 teaspoon salt

2 teaspoons shortening2 eggs2 1/2 cups buttermilk

Scald the cornmeal with boiling water. Cool.Blend eggs, buttermilk, shortening and baking powder. when cornmeal iscool add milk mixture and thoroughly blend.

Pour in a well greased pan and bake 25 minutes in moderately hot oven.

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NOTES : If using buttermilk only, add buttermilk to cornmeal before addingother ingredients.


Stained Glass Window Fruit Cake


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Recipe By : Ella BaileyServing Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------1 1/2 pounds pitted dates1 pound candied pineapple chunks

1 pound candied cherries2 pounds pecan halves -- or walnuts2 cups all-purpose flour -- sifted2 teaspoons baking powder1/2 teaspoon salt

4 eggs -- beaten1/2 cup Dark corn syrup -- Karo1/4 cup firmly packed brown sugar1/4 cup corn oil -- Mazola

Grease 10x4 inch tube pan. Line with greased paper. Mix fruit and nuts.Sift dry ingredients, mix eggs, syrup, sugar and oil. Gradually beat indry ingredients, pour over fruit mixture and mix well. firmly pack into

pan. Bake in 275 degree oven about 2 hours 15 minutes or until topappears dry. Cool in pan.May be baked in 2 9x5x3-inch loaf pans. Top with Holiday corsage andgreen velvet ribbon. Or Put fruits and nuts on top.

NOTE: I line my pans with brown paper, you can use wax paper. Also I puta pan of water on the rack under cake while it is baking for moisture.

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Tiny Tim Cranberry Tarts

Recipe By : The Times Magazine/ Oct. 23, 1978Serving Size : 1 Preparation Time :0:00

Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------1/2 cup butter

3 ounces cream cheese1 cup all-purpose flour1 egg3/4 cup sugar

2 tablespoons butter -- softened1 teaspoon vanilla1/2 cup chopped walnuts


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72 fresh cranberries -- rinsed and drained

In a bowl, mix butter, cream cheese and flour with the fingers until aball of dough is formed. Cut dough into 24 pieces and place each pieceinto a muffing pan cup.

With the fingers press dough to line the bottom and sides of each cup. Ina bowl, mix egg, sugar, butter, vanilla and nuts.

Place 3 cranberries in each cup and spoon some egg mixture overcranberries, filling each cup to the tops.

bake in a preheated 325 degree oven for 20 to 25 minutes or until richlybrowned. Cool in cups and then remove each tart by running the tip of aknife around edge.

Yield: 24 tarts.

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