Holiday Recipies

CHRISTMAS SNOW PUNCH Recipe

1 can (46 ounces) Hi-C Hula Punch, thoroughly chilled
2 pints vanilla ice cream, softened
2 cups Sprite, chilled


In punch bowl, combine Hi-C Hula Punch, Sprite and ice cream. Stir
until well blended and chill. Makes 32 servings.

Christmas Holly Recipe

30 marshmallows (large)
1/2 cup butter
green paste food coloring
1/2 teaspoon vanilla
4-1/2 cup corn flakes or Grannyola
cinnamon red hots


Microwave marshmallows, butter, and food coloring on 1/2 power 2
minutes, or until melted. Add vanilla and mix thoroughly. Fold in
corn flakes of granola until they are covered with cooked mixture.
Form into holly shape on waxed paper. Add candy for berries while
still warm. Once candy cools, candy will not adhere. Tie on a red
ribbon and serve.

Christmas Recipes: Haystacks


10 ounces vanilla milk or white chocolate chips
1 cup almonds, toasted
1/2 cup candied red cherries, quartered
1/2 cup candied green cherries, quartered
1/2 cup sweetened flaked coconut

Line a cookie sheet with wax paper. Stir vanilla chips in a double
boiler over low heat until smooth, or microwave on medium power for 2
1/2 minutes or until soft, then stir until smooth.
Remove from heat and stir in almonds and cherries. Drop
tablespoonsful onto prepared cookie sheet. Sprinkle with coconut.
Refrigerate until hard. Store in an airtight container.

Recipe for Christmas Joy
Merry Christmas Recipe

1/2 cup Hugs
4 teaspoons Kisses
4 cups Love
1 cup Special Holiday Cheer
3 teaspoons Christmas Spirits
2 cups Goodwill Toward Man
1 Sprig of Mistletoe
1 medium-size bag of Christmas Snowflakes (the regular kind won't
do!)

Directions:
Mix hugs, kisses, smiles and love until consistent.

Blend in holiday cheer, peace on earth, Christmas spirits and good
will toward men.

Use the mixture to fill a large, warm heart, where it can be stored
for a lifetime, (it never goes bad!).

Serve as desired under mistletoe, sprinkled liberally with special
Christmas Snowflakes.

It is especially good when accompanied by Christmas Carols and family
get-togethers.

Serve to one and all - and have a very, Merry Christmas!



Christmas Fudge Recipes

1 cup sugar
1/2 cup butter
1/2 cup heavy cream
1/8 tsp salt
2 cups powdered sugar
1 tsp vanilla
1/2 cup red candied cherries, chopped
1/2 cup green candied cherries, chopped


Spray an 8x8" baking dish with cooking spray. In a large saucepan,
bring the sugar, butter, cream and salt to a boil over medium heat,
stirring frequently. Let boil for 5 minutes, stirring constantly.
Remove from heat and slowly add the powdered sugar and vanilla,
stirring until smooth and well combined. Stir in the cherries until
evenly distributed. Spoon into baking dish and chill for 1 hour or
until firm. Cut into squares. Store in an airtight container.

Christmas Float

1 can coke or Dr Pepper
3 scoops of ice cream - chocalote or vanilla
4 cherries
2 red and green gum drops
red and green M&M's
whipped cream topping

Put ice cream in cup. pour soda on it. then add the whipped cream,
cherries and candy.

CHRISTMAS EGGNOG ICE CREAM Recipes

4 C. milk
8 eggs, beaten
2 1/4 C. sugar
1/2 tsp. salt
4 C. whipping cream
10 T. brandy
2 T. vanilla extract
3/4 tsp. ground nutmeg
1/4 tsp. ground cinnamon


Warm milk; add eggs, sugar and salt. Cook, stirring constantly, until
temperature reaches 155?F or until mixture coats the back of a spoon.
Do not overcook. Remove from heat and add cream. Stir occasionally
while mixture cools.

In separate bowl combine brandy, vanilla extract, nutmeg and
cinnamon. Beat flavorings into cooled custard mixture. Freeze in ice
cream freezer. Pack to let ice cream set up. Makes 1 gallon.

Christmas Cheesecake Topped Brownies Recipe

1 (21 1/2 oz) package brownie mix
1 (8 oz) package cream cheese; softened
2 tablespoons butter or margarine, softened
1 tablespoon cornstarch
1 (14 oz) can sweetened condensed milk
1 egg
1 teaspoon vanilla extract
1 (16 oz) container prepared chocolate frosting

Preheat oven to 350?F. Grease a 9 by 13 inch baking pan. Prepare
brownie mix according to the directions on the package. Spread into
prepared baking pan. In a medium bowl, beat cream cheese, butter and
cornstarch until fluffy. Gradually beat in sweetened condensed milk,
egg and vanilla until smooth. Pour cream cheese mixture evenly over
brownie batter. Bake for 45 minutes, or until top is lightly browned.
Allow to cool, spread with frosting and cut into bars.

Christmas Bread

1 c Nonfat milk
1/2 c Sugar
2 pk Yeast
1/2 c Warm water (105 115'F.)
1/2 c Nonfat egg substitute
1 ts Vanilla
1 1/2 ts Salt
6 c Flour
1 Grated lemon zest
1 c Mixed candied fruit
1 c Golden raisins
1 tb Butter, melted
Powdered sugar
Red candied pineapple


Heat milk and sugar in saucepan to scalding, then cool to lukewarm.
Combine yeast and warm water in mixing bowl, stirring until yeast is
dissolved. Add cooled milk mixture to yeast mixture in mixing bowl.
Stir in egg substitute, vanilla and salt. Beat in 3 cups of flour and
lemon zest. Beat in remaining flour to make soft dough.

Knead in mixed candied fruit and raisins. Knead about 10 minutes,
until smooth and elastic.

Put dough in greased bowl and let rise in warm place until doubled in
bulk, about 1 hour. Punch down. Divide dough in half. Roll first half
of dough on lightly floured surface into oval about 1/4" thick. Fold
in half lengthwise. Place on greased baking sheet. Brush with half of
melted butter. Repeat with second half of dough.

Cover loaves and let rise until doubled, about 45 minutes. Bake at
375'F. 25 30 minutes, until golden brown. Let cool to warm. Sprinkle
with powdered sugar and decorate with candied pineapple or cherries.
Makes 2 loaves, or 16 servings.

Christmas Bonbons

1/3 cup sugar
1/4 cup margarine; softened
1/4 cup plus 2 tablespoons frozen orange juice concentrate, thawed
and undiluted
1/4 cup honey
1 1/2 teaspoons grated orange rind
1 teaspoon vanilla extract
1 egg
1/2 cup plus 2 tablespoons all purpose flour
3/4 teaspoon ground cinnamon
1/8 teaspoon baking soda
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
1/2 cup dried cranberries
1/3 cup golden raisins
1/3 cup finely chopped dried apricots
3 tablespoons chopped almonds

Cream sugar and margarine, using an electric mixer set at medium
speed, until mixture is light and fluffy (about 5 minutes). Add juice
concentrate, honey, orange rind, vanilla, and egg; beat at medium
speed until blended. Combine flour, cinnamon, baking soda, cloves and
allspice. With mixer running at low speed, gradually add to orange
mixture. Stir in cranberries, raisins, apricots, and almonds. Spoon
batter evenly into 33 paper lined miniature muffin pans. Bake at 350?
F for 20 minutes or until lightly browned. Cool in pans 3 minutes;
remove from pans and cool on wire rack.

Christmas Berry Mocha Fudge

1/4 pound butter
12 oz. can of evaporated milk
3 1/2 cups of sugar
1 heaping tablespoon of instant coffee
10 ounces Hershey's Raspberry chocolate chips
2 ounces (2 squares) bittersweet chocolate
7 ounces marshmallow cream
1 teaspoon vanilla

In a heavy saucepan melt the butter. Add evaporated milk, sugar, and
coffee. Bring to a rolling boil, stirring constantly until the
temperature reaches 235 degrees F. Remove from heat and and raspberry
chocolate chips and the bittersweet chocolate. Stir the mixture until
all ingredients are melted. Add the marshmallow creme and stir until
blended. Stir in the vanilla. Pour into a lightly greased 9 X 13 inch
pan. Cut in bite sized squares when cooled.

Christmas Bark Candy

This doesn't have peppermint, but is very pretty when you
use M&M candies. Prep Time: approx. 5 Minutes. Cook Time:
approx. 3 Minutes. Ready in: approx. 15 Minutes. Makes 1 pound
(16 servings).

1 (10 ounce) package vanilla
baking chips
2 teaspoons vegetable oil
1 1/2 cups mini candy-coated
chocolate pieces

1 Line a baking pan with wax paper or foil.
2 In a microwave safe bowl combine vanilla chips and
vegetable oil; microwave on high until chips are melted. Stir
until smooth; let cool for 2 minutes. Stir in candy-coated
chocolate pieces. Spread mixture onto prepared pan; chill for
10 minutes and break into pieces

Christmas - Egg Nog Pie Recipe

4 3/4 ounce package vanilla pudding and pie filling mix
2 cups eggnog
1 1/4 cups milk
1 tablespoon light rum
1/8 teaspoon ground nutmeg
9" graham cracker pie shell
Whipped cream
Nutmeg

Cook pudding mix for for pie filling using 2 cups eggnog and
1 1/4 cups milk. Stir in rum and nutmeg; pour into crust. Cover
surface with plastic wrap; chill several hours. Garnish with
whipped cream and nutmeg.

CHRISTMAS CRESCENT COOKIES Recipes

1/2 lb. butter (2 sticks)
2 c. flour
2 c. chopped pecans
5 tbsp. sugar
2 tsp. vanilla
1 tbsp. water
1/2 tsp. salt

Cream butter and sugar; add vanilla and water. Sift flour and salt,
stir into mixture. Add pecans and mix well. Shape into size of
walnut and shape into crescent. Bake slowly at 325 degrees about
20 minutes. While warm, roll into powdered sugar.

Christmas Date Swirl Cookie Recipe

DOUGH
1 c. white sugar
1 c. brown sugar (or 1 c. white sugar with 1/4 c. molasses)
3 eggs
4 c. flour (whole wheat or add wheat germ and bran to unbleached flour)
1 tsp. baking soda
1 tsp. lite salt
1 tsp. cinnamon

FILLING
1 lb. (or 2 1/2 c.) chopped dates
1/2 c. sugar
1 c. water

Cook filling over medium heat, stirring constantly until consistency
of jam. Mix dough ingredients in order. Divide in half. Roll out each
half to 1/2 inch thickness. Take cooled filling and spread over dough
and roll up like a jelly roll. Wrap rolls in unwaxed paper and freeze;
freeze hard. Turn frozen rolls as you slice them. Place slices on
greased cookie sheets and bake at 350 degrees for approximately 15
minutes. (The time to bake depends on how thick you want to slice them.)

Christmas Fruitcake Cookies Recipes

1 c. butter, softened
1 1/2 c. sugar
2 eggs
2 1/2 c. flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
2 (8 oz.) pkgs. pitted dates, chopped
3 c. pecans, chopped
1 (8 oz.) pkg. candied pineapple,
chopped
1 (8 oz.) pkg. candied cherries,
quartered

Cream butter and sugar. Add eggs, beat well. Add dry ingredients
and mix well. Add the rest. Drop on lightly greased cookie sheet.
Bake at 375 degrees for 13 minutes.

Grandma's Christmas Candy

Makes 1 pound (24 servings).

2 cups semisweet chocolate chips
1/2 cup butter
2 cups crunchy peanut butter


Directions
1 Line a 9 X13 inch pan with foil. Set aside.
2 In the top pot of a double boiler set, slowly melt
chocolate pieces and butter until smooth. Add peanut butter and
stir until well mixed.
3 Pour chocolate mixture into pan; cover and chill in
refrigerator until hardened. Cut into small squares and serve.

Perfect Resipes for Christmas and Thanksgiving

I find it easier to double the recipe and make two loaves at once
since we have so many elves to feed (not to mention Santa himself).


Sift: 2 cups flour (sifted), 1 cup sugar, 1 and 1/2 tsp baking
powder, 1 tsp salt (I never use it), and 1/2 tsp baking soda.


Cut in 1/4 cup butter (I use Promise Extra Light margarine sticks-it
makes the bread really moist) until mixture is crumbly (I use a mixer
to crumble-ize it)


Add 1 beaten egg, 1 tsp grated orange peel (I use a grater/peeler
doohickey and grate an entire orange for every two loaves.), and 3/4
cup orange juice. (If you can get your Elves to do the grating, it
will help) mix until mixture is evenly moist.

Fold in as many light raisins as you think looks good (the recipe
calls for 1 and 1/2 cups, I never measure) and about a half bag of
chopped cranberries per loaf. spoon into a greased 9 x 5 x 3 loaf pan
bake at 350' for 1 hour and 10 mins or until toothpick in center
comes out clean. I never use the toothpick test, but I suppose it is
a good idea.

Cool out of pan on a wire rack. keep stored in aluminum foil, unless
you eat it all before it cools.

If it doesn't come out well the first time, that is OK, it took Mrs.
Claus 3 or 4 attempts before she learned to make it consistently
excellent.

Hard Sauce

Perfect for Christmas and Thanksgiving pies or bread or even by the
spoonful


Ingredients:

1 stick of butter, softened
1 egg
2 boxes of powdered (confectionary) sugar
Sherry (Harvey's Bristol Cream works well)


Directions:

Mix butter and egg


Add sugar slowly, mixing as you add.

As it gets thicker, add a little sherry at a time until it is desired
consistency (generally like icing for a cake).

Refrigerate

American Indian Cold Christmas Cake Recipe

1 lb. pecans or walnuts, chopped
1 lb. shredded moist coconut
1 lb. raisans
1 lb. vanilla wafers
1 regular can sweetened condensed milk

Combine dry ingredients well. Pour in sweentened condensed milk and
work through with hands so that dry ingredients are thoroughly
saturated. Press into spring foam pan. Refrigerate for 2 days. My
Cherokee ancestors used hazelnuts, dates and thick goats milk, then
wrapped the cake in watertight leaves bound with vine and placed in
cold running stream for several days. This is delicious and easy.

Quick and easy popcorn balls
3 oz. Jell-O (any flavor)
1 cup sugar
1 cup corn syrup
4 quarts freshly popped popcorn

Cook the first three ingredients, bringing to a boil. Pour over
popped corn. Quickly shape into balls with buttered hands.

Popcorn Candy Clusters

1 cup freshly popped popcorn
1 cup (8 oz.) semi-sweet chocolate chips
1 cup nuts

In a saucepan, melt chocolate chips. Add popcorn and nuts and stir
until they are well coated. Drop by spoonfuls (clusters) onto a
cookie sheet or wax paper and let set until firm. If you are in a
hurry to eat these, chill the clusters in the freezer for five
minutes. When firm, store in plastic bags.
Christmas Fudge

2 cups sugar
1 cup light cream
1/4 cup butter
1/4 cup light corn syrup
1/2 teaspoon salt
1 cup marshmallows, miniature
1 teaspoon vanilla extract
1/2 cup pecan halves
1/3 cup candied cherries, chopped
1/3 cup green candied cherries, chopped

Combine sugar, cream, butter, syrup and salt in a heavy saucepan.
Bring to a gentle boil over low heat. Cook, stirring constantly,
until sugar melts. Continue cooking, stirring occasionally, until
mixture reaches 240 degrees on candy thermometer. This is the soft
ball stage. Remove from heat; stir in marshmallows and vanilla.

Stir until marshmallows melt and candy starts to lose its gloss. Stir
in pecan halves and chopped cherries. Continue stirring until candy
starts to set.

Pour into buttered 8-inch square pan. Cool, then cut into squares.


Chocolate Covered Pretzels

3 bags large pretzels
2 bags small pretzels
1 bag each Christmas colors of chocolate
Assortment of toppings: Nuts, colored sprinkles and drizzled colored
chocol


Melt chocolate colors individually on a low burning stove. When
chocolate is completely melted, drop pretzels in and coat with a
layer of chocolate, drain off excess and lay on a sheet of wax paper.
While still wet. Sprinkle on your toppings. Wait till dry and then
wrap as many as you like in "special" holiday cello bags, tied with
pretty ribbons. What a wonderful way to say "Thank You" to someone
who did something nice for you during the year. Looks festive on a
pretty clear dish. Enjoy!


Gingerbread Ornaments

1/2 cup butter
1/2 teaspoon salt
6 Tablespoons baking soda
1/4 cup brown sugar
2 teaspoons cinnamon
1/2 cup molasses
1 1/2 teaspoons ginger
1 egg
2 cups flour
2 teaspoons baking powder


Cream butter with sugars, molasses and egg yolk. Mix all remaining
ingredients, except egg white. Stir into butter mixture to form stiff
dough. Chill for 1 hour, then roll out onto a floured surface to 1/8
inch thickness. Use Christmas cookie cutters or knife to cut our
shapes. Preheat oven to 350 degrees. Butter cookie sheets and place
shapes on sheet. Brush shapes lightly with egg whites. Bake 8 minutes
until crisp. Make a hole 1 inch from the top, then cool. Ice
ornaments as you wish. Thread holes with gold cord.


Kool Whip Cookies


Ingredients
1 cake mix any flavor you prefer
1 large container Kool Whip
nuts or candies, use your imagination
Method
Mix together, and drop on ungreased cookie sheet.
Bake until tops are firm in a 350 F. oven.

Yield: 4 dozen

These are quick and easy for the working parents, and children love
to help, with Christmas cookies.
To top it off they melt in your mouth

CHOCOLATE CHRISTMAS LOG


Chocolate Sponge:

1/4 cup plus 2 tablespoons sugar

6 egg yolks

6 egg whites

3/4 tsp cream of tartar

1 tbsp cocoa powder

4 oz. bittersweet chocolate, melted


Mix 1/4 cup sugar with yolks until light and fluffy. Set aside. Whip
whites until soft peaks form, slowly add 2 tablespoons sugar and
continue mixing. Add cream of tartar, cocoa powder and chocolate into
yolks. Gently fold whites into yolks. Spread evenly on prepared sheet
pan. Bake at 350 degrees for 15 to 20 minutes.


Filling:

1 cup heavy cream

1/2 teaspoon vanilla

1 tablespoon sugar (whip together)


Frosting:

12 oz. bittersweet chocolate

1-2/3 cup heavy cream

2 tablespoons cognac


Chop chocolate. Add boiling cream and cognac. Blend and chill to
proper consistency.


Meringue Mushrooms:

3/4 cup plus 2 tablespoons superfine sugar

4 egg whites

1/2 teaspoon cream of tartar

1/2 cup cocoa powder for dusting


Whip whites to soft peaks, add tartar and sugar slowly. Pipe meringue
into mushroom shape, sprinkle cocoa powder over top for natural look
and bake at 200 degrees, until dry. (Approximately 6 hours.)


Spread the filling on the sponge and carefully roll up the cake.
Spread the frosting on the log and decorate with the mushroom
meringues. You might like to add leaves, berries and powdered sugar
as well, being careful to avoid anything toxic.

Light Christmas Fruit Cake

1/2 pound Butter or Margarine
1 cup White Sugar
3 Eggs, separated into whites and yolks
1 tsp Baking Powder
2 3/4 cups Pastry Flour
1 cup heated Pineapple Juice
2 tsp Vanilla Extract
2 cups Golden Raisins
1 1/2 cups Red Glazed Cherries
1 1/2 cups Green Glazed Cherries
1 cup Mixed Peel
2 cups Brazil Nuts (or your favourite nut)

Cream together the butter and sugar. Add the egg yolks, extract and
pineapple juice and mix well. In a separate bowl, combine the fruit
and 1/2 of the flour. Add the remaining flour and baking powder to
the fruit. Mix the two mixtures together. Add 3 stiffly beaten egg
whites. Bake for 1 hour at 350 F and another hour at 300 F. To keep
the cake moist, add a pan of water to the oven while baking.


Christmas - Egg Nog Pie Recipe

4 3/4 ounce package vanilla pudding and pie filling mix
2 cups eggnog
1 1/4 cups milk
1 tablespoon light rum
1/8 teaspoon ground nutmeg
9" graham cracker pie shell
Whipped cream
Nutmeg

Cook pudding mix for for pie filling using 2 cups eggnog and
1 1/4 cups milk. Stir in rum and nutmeg; pour into crust. Cover
surface with plastic wrap; chill several hours. Garnish with
whipped cream and nutmeg.

CHRISTMAS CRESCENT COOKIES Recipe

1/2 lb. butter (2 sticks)
2 c. flour
2 c. chopped pecans
5 tbsp. sugar
2 tsp. vanilla
1 tbsp. water
1/2 tsp. salt

Cream butter and sugar; add vanilla and water. Sift flour and salt,
stir into mixture. Add pecans and mix well. Shape into size of
walnut and shape into crescent. Bake slowly at 325 degrees about
20 minutes. While warm, roll into powdered sugar.

Christmas Date Swirl Cookies Recipes

DOUGH
1 c. white sugar
1 c. brown sugar (or 1 c. white sugar with 1/4 c. molasses)
3 eggs
4 c. flour (whole wheat or add wheat germ and bran to unbleached flour)
1 tsp. baking soda
1 tsp. lite salt
1 tsp. cinnamon

FILLING
1 lb. (or 2 1/2 c.) chopped dates
1/2 c. sugar
1 c. water

Cook filling over medium heat, stirring constantly until consistency
of jam. Mix dough ingredients in order. Divide in half. Roll out each
half to 1/2 inch thickness. Take cooled filling and spread over dough
and roll up like a jelly roll. Wrap rolls in unwaxed paper and freeze;
freeze hard. Turn frozen rolls as you slice them. Place slices on
greased cookie sheets and bake at 350 degrees for approximately 15
minutes. (The time to bake depends on how thick you want to slice them.)



Christmas Fruitcake Cookies

1 c. butter, softened
1 1/2 c. sugar
2 eggs
2 1/2 c. flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
2 (8 oz.) pkgs. pitted dates, chopped
3 c. pecans, chopped
1 (8 oz.) pkg. candied pineapple,
chopped
1 (8 oz.) pkg. candied cherries,
quartered

Cream butter and sugar. Add eggs, beat well. Add dry ingredients
and mix well. Add the rest. Drop on lightly greased cookie sheet.
Bake at 375 degrees for 13 minutes.

Grandma's Christmas Candy

Makes 1 pound (24 servings).

2 cups semisweet chocolate chips
1/2 cup butter
2 cups crunchy peanut butter


Directions
1 Line a 9 X13 inch pan with foil. Set aside.
2 In the top pot of a double boiler set, slowly melt
chocolate pieces and butter until smooth. Add peanut butter and
stir until well mixed.
3 Pour chocolate mixture into pan; cover and chill in
refrigerator until hardened. Cut into small squares and serve.