Candied Holiday Fruitcake
3 cups Chopped pecans
2 cups Chopped candied pineapple
¾ cup Chopped candied cherries
1/3 cup Chopped candied orange peel
1 ¾ cups + 3 tbs., all-purpose flour
1 cup Butter, room temperature
1 cup Sugar
5 Eggs
1 tbs. Vanilla extract
1 tbs. Lemon extract
1/2 tsp. Baking powder
1 pinch Salt
Powdered sugar
Position rack in lowest third of oven and preheat to 250° F. Grease and flour 12 cup bundt pan
or tube cake
pan.
In large bowl, mix pecans and fruits with 3 tbs. flour. In another large bowl, cream butter with
sugar until light and fluffy. Beat in eggs 1 at a time. Stir in vanilla and lemon extracts.
Sift 1 ¾ cups flour with baking powder and salt. Add dry ingredients to batter; stir
until blended. Mix fruit mixture into batter.
Pout batter into prepared pan. Bake until golden brown and tester inserted into center comes out clean,
about 2
½ hours.
Cool in pan on rack 15 minutes. Turn out onto rack and cool. (Can be prepare 2 weeks ahead;
wrap in foil and store at room temperature.) Dust with powdered sugar.
Chocolate Crinkle Cookies
½ cup Vegetable Oil
4 sq. unsweetened chocolate (4 oz) melted
2 cup sugar
4 eggs
2 tsp. vanilla
2 cup Flour
2 tsp. baking powder
½ tsp. salt
1 cup powdered sugar
Heat oven to 350 ° F.
Mix oil, chocolate and sugar Blend in one egg at a time until well mixed. Add vanilla Sift flour,
baking powder, and salt into oil mixture. Chill several hours or overnight to stiffen dough.
Drop by teaspoon full into powdered sugar. Roll in sugar, shape into little balls. Place
about 2" apart on cookie sheets. Bake 10-12 minutes - should still be soft, do not over bake!
Makes about 6 dozen small.
Christ-mas Candy
1 lb best bittersweet chocolate
2 cups toasted pecan chips
1 cup dried cranberries
Toast pecans in a 350 degree oven for 5-10 minutes. Watch carefully. Remove from pan immediately.
Melt chocolate in top of double boiler over simmering water. Combine chocolate, pecans, cranberries.
Drop by heaping teaspoons onto cookie sheet lined with tin foil.
Chill in freezer, pack in little paper cups if desired.
Cranberry Blueberry Pie
Pie Crust:
2 ½ cups unbleached all-purpose flour
2 ½ tbs. sugar
½ tsp. salt
½ pound (2 sticks) chilled unsalted butter, cut into small pieces
1 large egg yolk
6 tbs. ice water
Pie Filling and Finishing:
2 pkgs. (12 ounces each) frozen, unsweetened blueberries
1 pkg. (12 ounces) fresh cranberries
Grated zest of 1 orange
1 ½ cups sugar
1 tsp. ground cinnamon
½ tsp. grated nutmeg
¼ cup cornstarch
6 tbs. orange juice
2 tbs. heavy cream
1 tbs. sugar
To make the crust: Put the flour, sugar, salt and butter in a food processor fitted with the metal
blade. Process until the mixture resembles coarse meal. Whisk together the egg yolk and ice water in
a small measuring cup with a pouring spout. With the processor running, add the liquid through the
feed tube.
Process just until the dough begins to form a ball. Turn the dough out onto a lightly floured surface,
divide it in half and shape each half into a round flat disc. Wrap each in plastic wrap and refrigerate
for at least one
hour.
To make the filling: Combine the blueberries, cranberries, orange zest, sugar, cinnamon and nutmeg
in a large bowl and mix well. Dissolve the cornstarch in the orange juice in the bottom of a large
saucepan.
Add the berry mix and bring all to a boil over medium-high heat. Cook, stirring constantly until
thickened, 5 to 8 minutes. Remove from heat and let cool completely.
When ready to assemble the pie, preheat the oven to 375°F. Roll half of the dough out into a
13-inch circle on a lightly floured surface. Transfer the dough to a 9 ½ inch deep dish glass
pie plate. Trim the edges leaving a ½ inch overhang; reserve the trimmings. Spoon the berry
filling into the crust.
Roll the other half of the crust into another 13 inch circle. Transfer it to the pie pan to cover
the filling. Trim the edges and pinch together with the bottom crust to form a decorative crimped edge.
Make several slashes in the top crust to allow steam to escape during baking. Brush the crust lightly
all over with the heavy cream.
Gather the reserved dough trimmings into a ball and reroll out to 1/8 inch thickness. Cut out any
decorative shapes that strike your fancy, arrange atop the crust and brush them with heavy cream.
Sprinkle the top of the pie all over with the tablespoon granulated sugar.
Place the pie on a cookie sheet lined with foil and bake until the crust is golden brown and the
berry juices are bubbling, 60 to 70 minutes. Let the pie cool to room temperature. Accompany with
vanilla ice cream, if desired.
Cran-Brandy Pudding
1 1/3 cups all-purpose flour - not self-rising
¼ cup firmly packed brown sugar
½ tsp. cinnamon
¼ tsp. allspice
1 tsp. baking soda
½ tsp. baking powder
3 tbs. brandy
¼ cup milk
3 tbs. Oil
1 egg
¾ cup chopped walnuts
2 cups cranberries, halved
Generously grease 1-qt. mold or casserole. In med. bowl, combine flour, sugar, cinnamon, allspice,
soda and baking powder. Add brandy, milk, oil and egg; stir just until dry ingredients are moistened.
Stir in walnuts and cranberries. Spoon into prepared mold.
Cover tightly with foil. Place on wire rack in large steamer or kettle. Pour boiled water 3-4"
deep into steamer; cover. Keep water boiling gently over low heat. If necessary, add water to maintain
steam. Steam 1 ½ - 2 hrs. or until pudding springs back when touched lightly in center.
Cool slightly.
Invert onto serving plate. Cut into slices. Serve with Golden Toffee Sauce and a dollop of whipped cream, if desired.
Christ-mas Divinity
2 cups sugar
½ cup water
½ cup white corn syrup
1 egg white stiffly beaten
1 teaspoon vanilla
½ cup pecan pieces
Pinch of salt
Food coloring (optional)
Beat the egg white in a large bowl and set aside.
In a saucepan, boil the sugar, water and syrup while stirring gently. The mixture is done at
235° degrees or if it forms a soft ball when a tablespoon full is dropped into cold water.
Pour the mixture over the beaten egg white, beating continually. Add vanilla, nuts and a pinch of
salt. Add a few drops of red or green food coloring if desired. Beat this mixture until it is
almost hard, then drop by the teaspoonful onto waxed paper.
Makes about 35 - 40 pieces.
English Peanut Brittle
1 ¾ cups peanuts, dry roasted and unsalted
1 cup sugar
½ cup light corn syrup
1 tablespoon margarine
1 teaspoon baking soda
1 teaspoon vanilla extract
Grease a baking sheet. In a large glass baking dish, combine sugar and corn syrup. Cook 6 minutes
in microwave. Stir in peanuts with a wooden spoon. Cook another 5 or 6 minutes until a small amount
becomes brittle in cold water. Stir in margarine and vanilla. Blend in baking soda and stir until
mixture is light and foamy.
Pour onto greased baking sheet and spread quickly. Cover hands with margarine and as
candy cools stretch into a thin sheet.
Wash up while candy cools completely. After it is cooled then break it up into pieces and store
in an airtight container.
Gingerbread Men
½ cup shortening
1 egg
½ cup brown sugar
1 ½ cup flour
1 pkg. instant butterscotch pudding mix
1 ½ teaspoon ginger
½ teaspoon cinnamon
½ teaspoon baking soda
Favorite frosting
raisins & candies
Cookie cutter
Mix together egg, shortening, and brown sugar. Add remaining ingredients. Roll out dough and cut into
gingerbread men shapes with a cookie cutter. Bake for 10 minutes at 350° degrees. Decorate
men using favorite frosting and candies.
Children like this recipe because the gingerbread is sweeter and chewier than the traditional
molasses cookies.
Rice Krispie Bars
6 cups Kelloggs Rice Krispies
1 bag of white marshmallows
3 tablespoons butter or margarine
No-stick cooking spray
Melt the margarine in a no-stick pan and add the entire bag of marshmallows. Stir over
medium heat until the marshmallows have completely melted. Add Rice Krispies and mix together well.
Pour mixture into a 9" x 13" pan that has been greased or sprayed with no-stick
cooking spray. Use a baggie that has been sprayed with no-stick spray on the outside,
slip on your hand to spread and flatten mixture. Cut into squares when cool.
Eggnog Snickerdoodles
2 ¾ cups all-purpose flour
2 tsp. cream of tartar
1 ½ cups Sugar
1 tsp. baking soda
1 cup butter-softened
¼ tsp. salt
2 eggs
½ tsp. brandy extract
½ tsp. rum extract
sugar mixture:
¼ cup sugar or colored sugar
1 tsp. nutmeg
Preheat oven to 400°.
In 3-qt. mixer bowl combine all cookie ingredients. Beat at low speed, scraping sides of bowl often,
until well mixed (2 to 4 min.). In small bowl combine sugar mixture; stir to blend. Shape rounded
teaspoonfuls of dough into 1" balls; roll in sugar mixture. Place 2" apart on ungreased
cookie sheets. Bake near center of oven for 8 to 10 min. or until edges are lightly browned.
Serves 48
Soft Pretzels
2 - 16 oz. loaves frozen bread dough
1 egg white, slightly beaten
1 teaspoon water
Coarse salt
Separate thawed bread into 24 - 1 ½" balls. Roll each ball into a rope 14 ½" long.
Put pretzels one inch apart on greased cookie sheet. Let stand for 20 minutes and brush with combined
egg white and water. Sprinkle with coarse salt. Place a shallow pan containing 1" of boiling
water on bottom rack of oven; bake pretzels at 350° degrees on rack above water for 20 minutes
or until golden brown.
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