Christmas Recipes

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[CHRISTMAS-RECIPE] TEN-LAYER MONSTER BARS

Ten-Layer Monster Bars

If Seven-Layer Bars or Magic Cookie Bars are one of your family favorites, you'll love this more decadent version. We pumped them up to include 10 different ingredients that top each other to create a truly outstanding and outrageous treat. 1/2 cup unsalted butter, melted

1&1/2 cups graham cracker crumbs

1 can (14 ounces) sweetened condensed milk

1 cup pecan halves

16 caramels, cut up (3/4 cup)

1 cup semisweet chocolate chunks

1 cup white baking chips

1/2 cup milk chocolate chips

1/2 cup coarsely chopped walnuts

1/2 cup cashews

Heat oven to 350° F. Line 13x9-inch pan with heavy-duty foil, leaving extra foil extending over edges. Spray with nonstick cooking spray; line bottom with parchment paper. Pour melted butter into pan; tilt pan to spread evenly. Sprinkle graham cracker crumbs evenly over butter; pour condensed milk over crumbs. Layer pecan halves, caramels, chocolate chunks, white baking chips, milk chocolate chips, walnuts, and cashews in pan; press gently. Bake 25 minutes or until edges of bars bubble gently. Do not overbake. Cool completely on wire rack. Using foil edges, lift bars from pan. Slide bars off foil onto cutting board; cut into 24 pieces. (If knife sticks during cutting, spray with nonstick cooking spray.) Bars can be made up to 3 days ahead. Cover and store at room temperature.

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Tuesday, September 18, 2007

[CHRISTMAS-RECIPE] RUGELACH PINWHEELS

RUGELACH PINWHEELS (Martha Stewart)

FOR THE DOUGH
1 package (8 ounces) cream cheese, room temperature
1 cup (2 sticks) unsalted butter, cut into small pieces, room temperature
1/4 cup granulated sugar
2 cups sifted bleached all-purpose flour

FOR THE FILLING
1/4 cup plus 2 tablespoons granulated sugar
1/4 cup packed light-brown sugar
1/2 teaspoon ground cinnamon
3/4 cup golden raisins, chopped
1 cup finely chopped walnuts
1/2 cup apricots preserves, heated and cooled slightly

FOR THE TOPPING
1 cup sugar
2 teaspoons ground cinnamon

Place cream cheese and butter in the bowl of a food processor and process until smooth and creamy. Add sugar and continue processing until fully incorporated. Add flour and pulse just until dough comes together. Divide dough into 2 equal pieces, wrap with plastic wrap, and refrigerate at least 2 hours.

Meanwhile, make filling. In a medium bowl, mix together granulated and brown sugar, cinnamon, raisins, and walnuts; set aside.

On a lightly floured surface, roll out 1 piece of dough into a rectangle about 1/8-inch thick. Spread a thin layer of preserves over dough; sprinkle with filling mixture. Roll dough into a log beginning with one of the long sides; wrap in plastic wrap. Transfer dough log baking sheet. Repeat process with remaining piece of dough. Place dough logs in refrigerator; let chill at least 1 hour.

Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside. Mix together the cinnamon and sugar for the topping; set aside.

Slice chilled dough logs crosswise, about 1/4 inch thick. Toss each cookie in the cinnamon-sugar mixture. Place cookies 3 inches apart on prepared baking sheets. Bake until lightly browned, 18 to 20 minutes. Lift parchment paper from baking sheets and transfer to a wire cooling rack; let cool.

Makes about 50 cookies

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[CHRISTMAS-RECIPE] CHRISTMAS ANGEL COOKIES

* Exported from MasterCook *

CHRISTMAS ANGEL COOKIES

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Shortening
1/2 t Baking soda
1/2 c Cream cheese -- softened
1/2 t Salt
1 c Light brown sugar -- *
1 tb Vanilla
1/2 c Granulated sugar
2 c Candied fruit -- mixed
2 Eggs
2 c Broken pecans or almonds
3 c Flour

* firmly packed

The cream cheese gives these cookies a smooth texture,
while the fruits sparkle and sweeten the flavor. Nice
for using the candied fruits that didn't make it into
the fruit cake.

Preheat oven to 350x.

In a large bowl, cream shortening and cream cheese
until smooth and fluffy. Add sugars and eggs, mixing
well. In a separate bowl, sift flour, baking soda and
salt together.

Add flour mixture to egg and sugar mixture; add
vanilla. Mix well. Add candied fruit and nuts.

Drop by rounded spoonfuls onto lightly oiled cookie
sheet and bake at 350x for about 10-12 minutes. The
cookies will be just browned at the edges.

Hint: You may have to mix candied fruit and nuts in
with your hands; a little shortening on your fingers
will keep the mixture from sticking.

Yield: 3 dozen. Irene Holloway, Chevy Chase, MD
from the files of ckpenner77@hotmail.com

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

Per Serving (excluding unknown items): 4336 Calories; 156g Fat (32.2%
calories from fat); 59g Protein; 681g Carbohydrate; 15g Dietary Fiber;
501mg Cholesterol; 2456mg Sodium. Exchanges: 19 Grain(Starch); 3 Lean
Meat; 29 Fat; 25 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

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[CHRISTMAS-RECIPE] CHOCOLATE PEPPER COOKIES

* Exported from MasterCook *

CHOCOLATE PEPPER COOKIES

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
From the Kitchen of: Kathy from Recipe Chat
Source: Martha Stewart's Christmas
These are the most delicious chocolate cookies
-- especially if made with a
good
quality cocoa. The hint of pepper -- though
not recognizable, gives a slight
bit
zip to the cookie.

1 1/2 C (3 sticks) Unsalted butter
1 1/4 C Sugar
2lg Eggs, lightly beaten
3 C Sifted all-purpose flour
1 1/2C Unsweetened cocoa powder
1/4 tsp Freshly ground black pepper
pinch of Cayenne pepper
1 tsp ground cinnamon
4-6 oz Semisweet chocolate, for decoration

Cream the butter and sugar. Add the eggs and beat until fluffy.
Sift together the dry ingredients. Add to the butter mixture and beat
until
well mixed; if dough seems too soft, add up to 1/4 cup more flour.
Shape into a flattened round, wrap, and refrigerate at least 1 hour.
Preheat oven to 350 degrees F. and line baking sheets with parchment
paper.
On a well-floured board, roll out the dough until 1/8 inch thick. (It's
best
to divide and roll out a quarter or third of the dough at a time,
leaving
the
remainder in the refrigerator. Try to be careful not to get the flour
dusted
on the top of the dough as the cookies are not quite as pretty
then.) Cut
dough into shapes and set 1 to 2 inches apart on baking sheets. Leftover
dough
can be rolled and cut once more.
Bake for 8 to 10 minutes, or just until crisp; do not allow to darken.
Cool on
racks.
Melt the chocolate and drizzle over the cooled cookies in a haphazard
fashion;
allow to harden completely before serving.
Yield: 3-4 dozen

Found at http://www.50plusfriends.com/cookbook/#CONTENTS
from the files of ckpenner77@hotmail.com

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

Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0%
calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg
Cholesterol; 0mg Sodium. Exchanges: .

Nutr. Assoc. : 0 0 0 0 0 0 0

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Saturday, September 15, 2007

[CHRISTMAS-RECIPE] CRANBERRY CHOCOLATE FUDGE #2

CRANBERRY CHOCOLATE FUDGE #2

2 cups semi-sweet chocolate chips

1/4 cup light corn syrup

1/2 cup powdered sugar

1/4 cup evaporated milk

1 teaspoon vanilla

1 6-ounce package sweetened dried cranberries

1/3 cup chopped pecans

Line the bottom and sides of 8 x 8-inch pan with plastic wrap. Set
aside. Combine chocolate chips and corn syrup in a medium saucepan.
Cook over low heat until melted and smooth. Remove from heat. Add
powdered sugar, evaporated milk and vanilla; stir vigorously until
the mixture is thick and glossy. Add sweetened dried cranberries and
nuts; mix well. Pour into prepared pan. Cover and chill until firm,
about 8 hours. Cut into 1-1/2-inch squares. Store covered in
refrigerator. Serve at room temperature.

Makes about 25

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[CHRISTMAS-RECIPE] CRANBERRY CHOCOLATE FUDGE #1

CRANBERRY CHOCOLATE FUDGE #1

1&1/2 cups fresh cranberries

1/2 cup granulated sugar

1 6 ounce bag semisweet chocolate chips

1 6 ounce can evaporated milk (2/3 cup)

1/2 teaspoon vanilla

4 cups graham cracker crumbs

2 cups miniature marshmallows

1/2 cup pecans, chopped

In saucepan, combine cranberries, sugar, and 1/2 cup water. Bring to
boil; simmer for 3 minutes, or until cranberries are tender but hold
their shape. Drain, reserving 2 Tbsp. syrup. Melt chocolate with
milk; stir till smooth. Add vanilla. Stir in remaining ingredients,
cranberries, and reserve syrup.

Pat in well-greased 9 x 9 x 2-inch baking dish. Chill until firm. Cut
into squares.

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[CHRISTMAS-RECIPE] CRANBERRY OPERA FUDGE

CRANBERRY OPERA FUDGE

2 cups sugar
1 cup milk
1/2 cup light cream
1 tablespoon corn syrup
1/2 teaspoon salt
1 tablespoon butter
1 tablespoon vanilla
1/2 cup cranberries -- chopped

Butter sides of 2 quart saucepan. Combine sugar, milk, cream, corn
syrup and salt. Cook, stirring, over medium heat to the softball stage
(238 degrees). Immediately remove from heat and cool to lukewarm
without stirring. Add butter and vanilla. Beat vigorously until mixture
becomes thick and loses its gloss. Immediately stir in cranberries and
spread in buttered 9x5 inch pan. Score in squares while warm. Cut when
cool.

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[CHRISTMAS-RECIPE] CRANBERRY FUDGE

CRANBERRY FUDGE

1/4 cup (half a stick) unsalted butter

2&1/2 cups granulated sugar

1/3 cup evaporated milk (approximately half a small can)

1/3 cup cranberry juice concentrate* **

1 package (11 to 12 ounces) white chocolate chips

1 jar (7 ounces) marshmallow creme

1 cup Craisins

1/2 teaspoon orange extract

Line a 9" x 9" pan with aluminum foil and set aside.

Place white chips, orange extract, craisins and marshmallow creme
into a 3-quart saucepan (or Pyrex bowl) and set aside.

Heat milk and cranberry juice at medium heat until warm then add
sugar. Bring to a rolling boil (Medium-High) , stirring constantly
with a wooden spoon. Continue to boil for 8 full minutes -or- if
using a candy thermometer continue boiling until the boiling
temperature reaches 235 degrees F. but do not exceed 9 minutes
rolling boil total. Remove from heat and add butter. Stir until
dissolved (but no more than 30 seconds).

Pour hot mixture over white chips, orange extract and marshmallow
creme without scraping the sides of the hot saucepan.

Mix until the chips are melted.

Mix thoroughly and pour into prepared pan.

Cool at room temperature. Chill in refrigerator prior to cutting.
Remove from pan; remove foil, cut into squares.

***NOTE--Cranberry juice concentrate can be found in fruit juice
aisle. It comes in a 12 ounce can that looks like a soda can and is
reconstituted by adding water. If you can't find it, you can use
frozen cranberry juice mix--let it thaw and use 1/3 cup. Use the rest
of the concentrate to make cranberry juice to drink with the fudge.

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[CHRISTMAS-RECIPE] CRANBERRY CANDY

CRANBERRY CANDY

1 can jellied cranberry sauce
2 packages (3 ounces each) strawberry jello
1 cup granulated sugar
2/3 cup nuts, finely chopped (optional)

Beat cranberry sauce until smooth. Heat. Dissolve jello in the hot
sauce and add sugar. Stir over low heat until dissolved. Add nuts. Pour
into "lightly" sprayed/greased 8x8 inch pan. Let set 8-12 hours. Cut in
1 1/2 inch squares and roll in powdered sugar.

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[CHRISTMAS-RECIPE] PINEAPPLE MACADAMIA NUT LOAF

PINEAPPLE MACADAMIA NUT LOAF

1 cup granulated sugar

4 large eggs

1/2 cup vegetable oil

3/4 cup pineapple juice

1/2 cup crushed canned pineapple

1 tablespoon baking powder

3 cups all-purpose flour

3/4 cup macadamia nuts, chopped

Preheat oven to 350 degrees F.

Lightly grease a 9x5 inch loaf pan and line with wax paper. In a
large bowl combine sugar, eggs, vegetable oil, pineapple juice, and
pineapple and mix well.

In a separate bowl, sift together baking powder and flour. Stir flour
mixture into pineapple mixture. Fold in macadamia nuts.

Pour batter into greased 9x5 inch loaf pan. Bake for 50 to 60
minutes, or until a toothpick inserted into center of loaf comes out
clean.

Makes one 9X5 inch bread.
Serves 8-10.

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[CHRISTMAS-RECIPE] HAWAIIAN TOFFEE

HAWAIIAN TOFFEE

Yield: Makes about 1-1/4 pounds toffee

1 jar (3-1/2 ounces) macadamia nuts (3/4 cup), coarsely chopped

1 cup (2 sticks) unsalted butter

1 cup granulated sugar

2 tablespoons water

1/4 teaspoon salt

1 teaspoon vanilla

4 ounces milk chocolate chips

1 cup flaked coconut, toasted

Line 9-inch square pan with foil, extending edges over sides of pan. Sprinkle nuts evenly in single layer in prepared pan.

Combine butter, sugar, water and salt in medium saucepan. Bring to a boil over medium heat, stirring frequently. Attach candy thermometer to side of pan. Continue boiling about 20 minutes or until sugar mixture reaches hard-crack stage (305° to 310°F) on candy thermometer, stirring frequently. Remove from heat; stir in vanilla. Immediately pour over nuts in pan, spreading to edges with spatula. Cool completely.

Place chocolate in small microwavable bowl. Microwave on MEDIUM (50%) 4 to 5 minutes until chocolate is melted, stirring every 2 minutes.

Lift toffee out of pan using foil; spread chocolate evenly over toffee. Sprinkle with toasted coconut. Refrigerate about 30 minutes or until chocolate is set. Bring to room temperature before breaking toffee. Break toffee into pieces. Store in airtight container at room temperature between sheets of waxed paper.

Do not follow where the path may lead...Go instead where there is no path and leave a trail.
- Robert Frost

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Thursday, September 13, 2007

[CHRISTMAS-RECIPE] PUMPKIN FUDGE

PUMPKIN FUDGE

2 cups granulated sugar

1 cup brown sugar, packed

3/4 cup butter

2/3 cup evaporated milk

1/2 cup canned pumpkin (pure pumpkin...not the mix)

1&1/2 teaspoons pumpkin pie spice

1 package (12 ounces) white chocolate chips

1 jar (7 ounces) marshmallow creme

1 cup chopped nuts (walnuts or pecans are good)

1&1/2 teaspoons vanilla extract

Combine the first 6 ingredients in a heavy saucepan; heat over medium heat until sugar dissolves. Continue heating until mixture begins to boil, stirring constantly; continue boiling until candy thermometer reaches soft-ball stage or 234 to 243 degrees.

Remove from heat; stir in white chocolate chips until melted.

Add remaining ingredients; mix well.

Pour into a buttered 9x13x2 inch baking pan; cool to room temperature.

Cut into squares; store in the refrigerator in an airtight container.

Makes approximately 4 dozen

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[CHRISTMAS-RECIPE] CARAMEL CHOCOLATE BARS

CARAMEL CHOCOLATE BARS

1 box (18&1/2 ounces) yellow cake mix

2 cups quick cooking oats, uncooked

3/4 cup oil

1 large egg, beaten

1 jar (12 ounces) caramel ice cream topping

1 cup chocolate chips (your choice of flavor)

1/2 cup nuts, chopped (optional)

Preheat oven to 350 degrees F.

Combine cake mix, oats, oil, and egg; spread half of mixture into a greased 9x13x2 inch baking pan.

Drizzle with caramel topping; sprinkle with chocolate chips and nuts.

Crumble remaining cake mix mixture over top.

Bake for 28 to 30 minutes. Cool. Cut into squares.

Makes 18 to 20 servings

We make a living by what we get, but we make a life
by what we give.
Winston Churchill

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Monday, September 10, 2007

[CHRISTMAS-RECIPE] LEMON SHEET CAKE--TNT

LEMON SHEET CAKE--TNT

CAKE:
1 box (18.25 ounces) lemon cake mix

4 large eggs

1 can (15.75 ounces) lemon pie filling (I use Comstock)

FROSTING:
1 package (3 ounces) cream cheese, softened

1/2 cup (1 stick) unsalted butter, softened

2 cups powdered sugar

1&1/2 teaspoons vanilla extract

Preheat oven to 350 degrees F.

In a large mixing bowl, beat the cake mix and eggs until well
blended. Fold in the pie filling.

Spread into a greased 15x10x1 inch baking pan.

Bake for 18-20 minutes or until a toothpick inserted near the center
comes out clean. Cool on wire rack.

In a medium mixing bowl, beat cream cheese, butter, and powdered
sugar until smooth. Stir in vanilla. Spread over cooled cake.

Store in the refrigerator.

Yield: 30 to 35 servings (depends on the size of your piece I say!!)

**I double the frosting and you don't have to store the cake in the
refrigerator if you don't want to.

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[CHRISTMAS-RECIPE] RUSTIC RASPBERRY-PEACH PIE

RUSTIC RASPBERRY-PEACH PIE

And the "rustic" part of this pie is… not making it with either a
traditional single crust, or classic double crust, but with a hybrid.
One large crust envelops most of the filling, but leaves a bit
exposed: a gorgeous, ruby-red crown on this bubbling fruit pie.

There are various fruits you can use here, depending on personal
taste. We like a combination of raspberries and peaches; but a
mixture of various berries; or all berries, or all peaches would work
equally well.

Pastry
2 1/2 cups (10 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1 tablespoon (1/2 ounce) granulated sugar
1 heaping teaspoon salt
1 cup (2 sticks, 8 ounces) unsalted butter, cut into pats
1 large egg
3 tablespoons (1 1/2 ounces) milk

Filling
1/3 cup (1 1/2 ounces) Instant ClearJel®, cornstarch, or quick-
cooking (Minute) tapioca (2 ounces)
1 cup (7 ounces) granulated sugar
6 cups total (about 21 ounces) fruit: a combination of raspberries*
and diced peeled peaches is tasty
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon or 1/4 teaspoon ground nutmeg
coarse white sparkling sugar, for topping

*Frozen raspberries are fine; they're much less expensive than fresh.

To make the pastry: Stir together the flour, sugar, and salt. Work in
the butter–using your fingers, a pastry blender, or a mixer–until the
mixture is unevenly crumbly; some pea-sized pieces of butter should
remain intact.

In a separate bowl, whisk together the egg and milk. Drizzle it over
the flour mixture, mixing till the dough becomes cohesive. Squeeze it
together, and divide it in half. Shape each half into a flattened
disk about 1" thick, rolling the edges of the disks on a floured
surface to smooth them out. The two disks should end up looking like
a couple of oversized hockey pucks. You'll use one piece of pastry
for this pie; the other can be saved for a future pie. Or make two
pies at once. Either way, wrap both pieces of pastry in plastic, and
refrigerate for 30 minutes. After 30 minutes, take both out of the
fridge. If you're not going to use one of the pieces right away, wrap
it in aluminum foil and freeze for up to 2 months.

Place the pastry disk on a well-floured surface; a silicone rolling
mat is a real plus here. Roll the pastry into a 14" round. Center the
pastry in a 9" pie pan; its edges will hang over the edge of the pan.
Refrigerate while you prepare the filling.

Preheat the oven to 350°F.

To make the filling: Stir together the sugar and thickener in a large
bowl. Add the fruit, vanilla, and spice, stirring to combine. Spoon
the filling into the crust. Carefully bring the edges of the crust up
over the filling. They won't meet in the center; you'll leave about
4" of filling exposed. Brush the crust with milk or cream, and
sprinkle with coarse white sparkling sugar, if desired.

Bake the pie for 1 hour, until the filling is bubbling and the crust
is brown. Remove the pie from the oven, and allow it to cool
completely before serving. (If you cut it while it's hot, you run the
risk of filling "lava-flowing" into the center.)
Yield: 8 servings.

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Sunday, September 9, 2007

[CHRISTMAS-RECIPE] CHOCOLATE "NUTELLA" TRUFFLES

CHOCOLATE "NUTELLA" TRUFFLES

Filling:

1/2 cup heavy cream

2 tablespoons unsalted butter

1 teaspoon light corn syrup

9 ounces semi-sweet chocolate, chopped

2 tablespoons Nutella

Coating:

6 ounces chocolate, your choice of flavor

5-1/2 ounces skinned & toasted hazelnuts, finely chopped (see how to
skin a hazelnut below)

1. Mix the cream, butter and corn syrup together in a saucepan. Place
over medium heat and bring to a full boil. Turn off heat.

2. Add 9 ounces of the chopped chocolate, and gently swirl the pan.
Do not stir. Allow to rest for 5 minutes.

3. After 5 minutes, add the nutella and whisk slowly to combine.

4. Transfer the mixture to a bowl and refrigerate for 45 minutes,
stirring every 15 minutes. In the meantime, line baking sheets with
parchment paper.

5. After 45 minutes, the mixture will start to thicken quickly, keep
refrigerated another 11 to 15 minutes, stirring every 5 minutes.

6. Using a mini ice cream scoop or two spoons, form the mixture into
1-inch balls and and place on the prepared sheets.

7. Chill until firm, about 10-15 minutes. While the balls are
chilling, melt the remaining 6 ounces of chocolate. After it is
completely melted, allow to cool slightly before continuing.

8. Place chopped hazelnuts in a small bowl. Remove the balls from the
refrigerator. Using one hand, dip the balls into the melted
chocolate. Roll it around in your hand, allow the excess to drip back
into the bowl. Place the truffle in the chopped hazelnuts. With your
clean hand, cover the truffle with the nuts.

9. Lift it out and place on the baking sheet. Repeat with the
remaining truffles. Place back in the refrigerator for 5-8 minutes to
set.

Makes about 24 truffles. May be stored up to one week in an airtight
container.

***HOW TO REMOVE SKINS FROM HAZELNUTS***

Hazelnuts are a popular nut in France and the rest of Europe. In the
United States, you can usually buy them shelled, but not skinned.
Here is an easy method for removing the skins.

Preheat oven to 350°F. Spread the hazelnuts in one layer on a rimmed
baking sheet. Place in the oven and cook 12-15 minutes. The nuts
should be fragrant and the skins, blistered.

Transfer the nuts to a terry cloth towel, fold over one end to cover
the nuts and rub the nuts together to remove the skins.

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[CHRISTMAS-RECIPE] Almond Crunch (Croccante-- -Italian)

Almond Crunch (Croccante-- -Italian)

MAKES ABOUT 3 DOZEN

Croccante, which means cracklings, is similar to peanut brittle,
except that this sweet confection is made from almonds or hazelnuts.
Croccante is great party food. For gift giving, pile it into a fancy
candy dish or decorative jar.

2 tablespoons vegetable oil

3 cups blanched whole almonds

3 tablespoons water

1&1/2 cups granulated sugar

3 tablespoons unsalted butter

3 tablespoons fresh lemon juice

Brush a marble slab or cookie sheet with the oil. Place all the
remaining ingredients in a heavy nonstick saucepan and bring to a
boil over medium heat, stirring constantly with a wooden spoon. Cook,
stirring, for about 15 minutes, or until the syrup has turned a deep
caramel color and is very foamy; it should register 300°F on a candy
thermometer.

Immediately pour the mixture out onto the oiled slab or cookie sheet,
spreading it evenly with the spoon. Let cool completely.

Cut the croccante into rough 1-inch pieces with a heavy knife. Store
in airtight jars.

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Thursday, September 6, 2007

[CHRISTMAS-RECIPE] CHERRY CREAM CHEESE PIE

CHERRY CREAM CHEESE PIE

1 package (8 ounces) cream cheese, softened

1 can (14 ounces) sweetened condensed milk

1/3 cup lemon juice

1 tablespoon vanilla

1 can (21 ounces) cherry pie filling

1 6-ounce ready-made graham cracker pie crust (I like Honey Maid)

In a medium bowl, with mixer, beat cream cheese until smooth.

Add sweetened condensed milk, blending well.

Add lemon juice and vanilla until well blended.

Pour into pie crust and chill 3 hours, or until firm.

Spoon cherry pie filling on top of pie.

***You can also use blueberry, strawberry, or lemon pie filling.

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Tuesday, September 4, 2007

[CHRISTMAS-RECIPE] PUFF COOKIES--TNT

PUFF COOKIES--TNT

2 sticks margarine

3/4 cup granulated sugar

1 teaspoon baking soda

1&1/2 cups all purpose flour

1 tablespoon vinegar (regular "white")

1 package (6 ounces) semi-sweet chocolate chips

Preheat oven to 300 degrees F.

Beat margarine, sugar, and baking soda for 15 minutes.

Fold in flour and vinegar; then fold in chocolate chips.

Drop by teaspoonfuls on ungreased cookie sheet and bake for 25
minutes.

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[CHRISTMAS-RECIPE] FRUIT SALAD--TNT

FRUIT SALAD--TNT

Mix together in a large bowl:

2-20 ounce cans crushed pineapple in heavy syrup, 1 drained, 1
undrained

2 small boxes lemon instant pudding

Add:

2-30 ounce cans fruit cocktail, both drained

1 12 ounce Cool Whip

maraschino cherries--as much as you want from a 14 ounce jar,
drained,
cut in half or left whole.

Mix well and chill until very cold.

**I add an 11 ounce can of mandarin oranges, drained.

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[CHRISTMAS-RECIPE] BUTTER POINT COOKIES--TNT

BUTTER POINT COOKIES--TNT

2 sticks unsalted butter

1&1/2 cups granulated sugar

1 large egg

2 cups all purpose flour

2&1/2 teaspoons almond extract

1/2 cup slivered almonds

cinnamon

Preheat oven to 325 degrees F.

Cream the butter, sugar, and egg together. Add the flour and almond
extract and mix well.

Press dough into 2-10 inch ungreased pie tins or ungreased cake pans.

Sprinkle some cinnamon over the dough (just a light dusting) and then
sprinkle the almonds over the dough.

Lightly push the almonds into the dough.

Bake for 20 minutes or until lightly browned. Cool and cut into 12
pieces.

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[CHRISTMAS-RECIPE] PECAN PIE BARS--TNT

PECAN PIE BARS--TNT

2 cups all purpose flour

1/2 cup powdered sugar

1 cup (2 sticks) unsalted butter, cold

1 can (14 ounces) sweetened condensed milk

1 large egg

2 teaspoons vanilla

1 package (6 ounces) almond brickle chips (Skor or Heath toffee chips)

1 cup pecans, chopped

Preheat oven to 350 degrees F. (325 degrees F. for glass pan).

In medium bowl, combine flour and powdered sugar. Cut in the butter
until crumbly.

Press dough firmly on bottom of 9x13 inch baking pan. Bake for 15
minutes.

Meanwhile, in medium bowl, beat condensed milk, egg, and vanilla
together. Stir in brickle chips and pecans. Spread evenly over crust.

Bake 25 minutes or until golden brown. Cool, cut into bars. Store
covered in the refrigerator.

**Tastes best if allowed to come to room temperature before eating.

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Saturday, September 1, 2007

[CHRISTMAS-RECIPE] OREO BALLS

OREO BALLS

DRIZZLE WITH THE OPPOSITE CHOCOLATE THAT WASN'T USED FOR DIPPING. THEY
ARE BETTER IF KEPT IN THE REFRIGERATOR.

1 PACKAGE OF OREO COOKIES

1 PACKAGE (8-OUNCES)OF CREAM CHEESE, SOFTENED

1 PACKAGE OF CHOCOLATE BARK (VANILLA OR CHOCOLATE), MELTED

CRUSH OREO COOKIES IN THE FOOD PROCESSOR UNTIL THEY ARE CRUMBS.

MIX THE CREAM CHEESE AND THE CRUMBS TOGETHER, MIXING WELL.

FORM INTO BALLS AND CHILL.

DIP INTO YOUR PREFERRED CHOCOLATE AND LET HARDEN.

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[CHRISTMAS-RECIPE] WHOOPIE PIE CAKE

WHOOPIE PIE CAKE

Recipe Source: Becky's Diner

Servings: 8

The Whoopie Pie was invented in Maine back in the 1920s: Like a
giant, squishy Oreo cookie, it is two discs of chocolate cake
sandwiching a creamy-sweet filling. One of the most popular desserts
at Becky's Diner in Portland, Maine, is a cake she makes inspired by
the Whoopie pie, frosted with a low-cost icing she found while
browsing through a World War II era cookbook. The marshmallow- soft
icing gives this cake an evocative old-fashioned character, totally
unlike a modern "sinful" boutique gateau.

Cake:
1 cup margarine
2 cups sugar
2-1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1-1/4 cups buttermilk
3 eggs
9 tablespoons cocoa powder

Icing:
2 cups whole milk
3/4 cup white flour
2 cups granulated sugar
8 tablespoons butter
1 tablespoon vanilla
1 cup solid vegetable shortening

Preheat oven to 350 degrees F.

Grease 2 9" round cake pans.

Beat together the margarine and sugar. Add flour, baking soda, and
salt. Mix slowly, gradually adding buttermilk. Beat 2 full minutes.
Add eggs, then gradually add cocoa, beating another 2 minutes,
stopping occasionally to scrape the sides of the bowl.

Pour batter into prepared pans and bake about 40 minutes, until
center springs back when gently pushed.

Cool the cake layers 5 minutes, then remove them from pans and cool
them completely on a wire rack.

To make the icing, pour the milk into a stainless steel saucepan over
medium heat. Gradually whisk in flour until a thick paste forms. Do
not scorch! Remove from stove and cool this mixture in the
refrigerator.

In a separate bowl, mix the sugar, butter, vanilla, and shortening.
Add the cooled paste. Whip for at least 3 minutes until creamy. This
makes enough icing to generously frost a 2-layer cake.

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