OF CHRLSTMAS

j{oll 'lI always !tave the lwfirlny recipes YOII /leed whell YOII add this hOllrly VOIIlIllt!

to YOllr kitcftell liumry! The Spirit of Christm as Cookbook ieatllres 337 of the /IIDst
deliciol/s recipes frolll ollr first five nlllllwl I/O/idny gllidebooks, allri it C(llIltelp YOII plall
n SCrll lIlptiOIl S lIIel/lI for n holiday Opell hOl/se, n IlIid-lIIorl/illg brlllle", or n traditiol/al

fn lllily di/lner. A/ld of COllrse, IIlere (lrc recipes for delectable goodies, as well as delightflll
desserts to sntisjlj everyolle's sweet footh. Ideas 0001111(1 for gijf-g ivillg, too. Each yllll/Illy
trea t, appetizer, side dish, 1110;/1 COllrse, (llId //lore ill this terrific collectioll has veell
tried, tested, (llId prove1l deliciolls. Allri we show fhem ill filII-color photographs to
CIlSllre sl/ccess!1I1 results for YOII {l/Id n very merry celebratiol1 for olle ami all.
May YOllr holiday seasoll be filled with good food a/ld grmld compally!

LE ISUHE ARTS. INC.

Little Rock, Arkans.,s

THE: SPIRlT OF C HRlSTMAS

OKBOOK
EDITO RIAL STAFF
Vice-I'resid e nland Edito.in -Ch ief: Ann .. V,ln \V,ISner-ChIJds
E~ ec:utl "e Diredor. Sandra Cr.lham C.15C
EJrec:u live Edi tor. 5us<on Franu Wiles
l'ubli u tions Direc:tor. Carla Bentley
Cre. live Art Diredor. Gloria lk"rd\n
I'rodu ction Art Director: McHnd a Stou t

FOODS

ADVE I{TlS ING AND D IRECT MA IL

.'oods Editor: Celia Fah. Harkey, ItO.

Ass is t.nt Foods Editor. Jane Kenn .. r Pra t h .. r
Tes t Kitchen Home Economis t: ROS(>G la~ Klei n
Test Kitchen Assist.. n l~: Nor,\ F.1),I'Spt'no.!rChFi
and u'slle Belote Dunn

Senior Edi tor. Ten,\ Kel ley V,m ghn

Copyw rite rs.: Ste"en M, Coopo...... MMI .. Shivers, and
M,lrjorie Ann L1CY
Au is t.. nt Copywriter. Di;>;;e L Moms
Designe r: Rhonda H. I I('St ir
Art Director.JdfCurtis
Produ ction Art ists: Lindil Lo\"Cue Smart and
U;$he Lonng Krebs
Publis hing Sys te ms Adminis tra tor: Cindy L.umpkin
I'ublis hing Sys tems Assis t~nt: Gregory A, Neffie1s

EDlTO IU AL
Auoci.t e Edi tor: tiOOd L Trimble
Se nior Editoli.IWliler: Robyn Sht'fficld-Edwards
Ed ito rial Assoxi"tes: Tilmml WilJ"lmson Srildk'V.
Terri Lemmg D.widson, and Oarlil BurdellI' Kt'lSilY
Copy Editor: Wur .. u.-'(' Wclilnd

ART
BouklM.lgu ine Arl Director: DianI'M, Ilugo
Se ni or J' rodu clion Artis t: Brent Jone.!
rrodu ( lion Arli~ t, M, K.athl'rine Yantty

BUSINESS STAFF
Publishe r: BmCl' Akin
Vi- Pres id ent, Financr. Tom S;('bommol);;;,n
Vice-PR"si dcnt, Ret~n S~ le!i: TIlOmas L C.. rh5le
Rel~il S.les Director: Richard Tignor
Vice- r TeSid ent, Reldit Mark eting: Pam Stebb,ns
Retail CU5tOlller Services Director. Ma rg,\ ~t Swllt'tin
Genera l Merch.ndi se Manager. RlIs~ B"rn..11

Di ~ltibution Direc:tor. Ed M. Strd(kbm

h "li",e Di rKlorof M.uke ting .. nd Cir('ulation:
C uy A, Crossley
Circubt ion I\bnager. Byron L T.lylor
I' rin l "roduction Man .. ger. LlUT,\ Lockh... t
I' rillt l'rodu ction Coordinal Or. Nancy Rl-ddick Baker

We "ould hl.e 1(1 ~'tmJ our thanlo.s III KdV Wnght , Mkah McC(Jnn<!IJ, Chrisly Kloldt"t, ;",..1 Su.Q" W.lTn.'f1 R..... '.,.. R.D., for IMIT oomrobuliono:
as furttW1' editors, oonwUants. and ptuduction _~wnt.'~ foods in lho> Sl'lrd ofChrlw...... "oIun_ from "'h"h "edl<lM" OUr recIpes.

CopynghtCI 19'H! bv L...'tUO"e A",. Jnc ~ 5101 Ranch Dm~. ,-,uk Kocl. ArkallSM 72212. AU nght. ret'T\'ed -.:0 1"'" of this buol: ,""v N ll.'Produred '"
any form W .. houll"" wril"'" petm""ion of lhe I'ubh~"'.'r. e'Cf.'I't'~ "'""" qtkJIdtioru, In n,\',.',,'5 aPf'l'annll in '""Su;""" ~ """""'p.ollCf5. We h....e m.><k
~'"Cf}' .-It Oft In ~"" t!wl It...s.< real"'" are aurak .no! ron'I'k.1r. We onnol . ........'...wr. t... ""'po,,<ible for human em ..., typographic.. 1 m,stakes. or
\'d,.,..tlon~ '" Ind,,'idu~l work, I'nnt.,.j In tl><- UnIt,,.! Stat,'"!I!)! AmerICa. nrstl'nnt;ng .

Ub ..,,}' ,,/ Cunsn"", Cat,, 1og CaN r..u",b.::r9S-!:tlf!1!(1

h1!crnalion.ll St.lndard Il.,ok Numbcr(J..<J.I2137.7'IX

RRY Kt:I\( 11 .6
Hearty Brunch l'il' ..
. ... ...................8
Raism-Eggnog French Toast ..................................8
Choro]<ltc-SoUT Cream Coffl'e Cak\.' ..
........9
Sherrilod Fruit Cobbler ..
.. 10
Chresy G.mlcn Cilsscrolc ...
.. ............ 10
Pecan Biscuits..
.................. 11
Qukhe Muffins ..

.. .......... 11

Brooch Eggs..
Colden Bre.lkf.lst Punch ..

.. ........ 13
. ...................... \ 3

TOm.1toes Stuffed with Spinach

and Artichokes .............................
Broccoli Roulade wilh Ham ..

Sweet Pota to Muffins....

Sugared Hamil ..
Cranberry Breakf., st Rings....
Pumpkin V"ast Bio;cuits ....

.. 13
. .......... 13

............... 15
............... 15
.. 15
......... 15

Oranse Ambrosia with I lolid<lY Wine S.'UC<'

SPICY Gingcrbrcild ..
Candied Pineapple Cookies..
Chilled As p.lr'lgus MousS('..
Sunrise Mimos.l s ..

..... 16
........ 16

.......... 17
....... 17
. .............. 17

.y\\ll \ SlIlll Sill II' ..................18

Christll1ilS U>mo n Cookies..
................... 20
Butler I'cciln Cookics ..
.............. 20
Chnstmils Ho ne), GrilhilffiS ..
............................2 I
Peanut Buller Cnmch B.itlis..
. .. 21
CashewToffi'C ....
. .......................................... 21
Oove Cookil'S ..
. .......... 23
Date Bars..
...........................23
Car,lmcl Gr"h.lm C ril ckers. .
. ............. 23
ereilm Cheese Pn:.'s('rvt' Cookit.>s ..
. ......... 2.3
Triple Chip Cookies..
. ......... 23
Date I'inwhtoels ........................ .............
. ...... 23
Checleroo.lru Walnuts ..
. ................. 24
Raspberry /'I: ut Bolrs..
.... 24
Hazelnut Lace Cookics ........................................... 25
Macadamia Nut T,uts ..
..........25
Apple Spl((' Coolies..
................... 27
Chore],lte Buller Brickle Ibrs ..
. ............. 27
Raspberry Thumbprint Cookies... .
. ...... 27
Pfanut Butler SurpriSt.'S ..
.. ...27
Almond Fingers .. .
. .................... 27
Marmaladl' Cookies..
. ...... .........28
Cherry Cordiill Fudge...
. ......... 28
Apricot Fo ld o vers... . .. ............................................ 28
Chocolate Br.mdy Drops ..
.......................... 29
Srotchies..
. ..................... 29
Chocolate-Raisin Tofft..... ..
.............. 29

~li~':'r~ i~t~F~dg~:: .....................:.............. :::::~ :

Orifntal Sn.l cl Mh ..
. ...........3 1
Chocolat~~o\"ere..1 Cherries..
. ......3 1
Honl')' T.lffy..
..... 3 1
ChocoIJtc Billionain.'S..
....... 3 1
8~cochltos..
. . ................... .................... 32
Belgi"n Nul Cookies ..
..........32
M~delcint.'S..
..........32

Sug.l r Cookie Ornaments ....

..........33
Filbert Cookies ..
....................
...35
Almond C ris ps..
. .........35
C ream C hC'\.'S(' S prit7...
..........35
Mill t 1'"lIies ....
. ........35
Ml'rinStlc [X-lights ..
.... 35
C hamp;lglH' Apricot Creams ..
.....36
I' l'ppcrmint Stockings .. .
..... 36
Almond Christmils Trt.'CS....
. ......... 37
Sugilf C ookies ..
. .................... . .......... 37
Fruitcilke C hris tma s Cookies..
......39
C hocolate Gingerbread .............................................39
While C hocol'lte Chunk Macildamia C ookh.'S ......39
Citul"mon BolTS ..
.......39
Eggnog C ookies....
........................
...39
Sho rtbread ..
. .....39
5.1ntil Cookit.'s..
... ................
........ ..40
PUlllpkin-W.,lnut Cookit"S ..
... .40
G ingl' rhrcild Toas ts ..
............... _......... .41
t IO!idilY Sugilr Cookit"S..
..... .43
Mcxiciln C horo!il tc Cookies..
................43
Wreilth C ookiL'S...
. ..... ... .4]
Lelllon 13.1rs... .
......... 4]
Ch .....'5t'Cakc Bites. .
. ........ .4]
Milrshlllilllo w -Mint 5.1ndwichcs..
. ......... 44
.................4-1
Coco.l Pceiln Meringues ..
. ......... 45
C oconut Bells ....
...... 47
IIMd C "ndy 5.1nl.ls and Lollipops...
.......... 47
Pcppcrmillt-Orilnge P,lllies ..
........ ..47
Rum-R.lis in Fudge ...
.......... 47
Ne \'c r-Fai! Divinity .. .
..... 47
Gumdrops ..

.9'61Il.lIl.IY OI'EN IIOI 'SE. ............ ..48

Aioli Dip ..
Cht.'tSC Pockets.. .

. .........50
. .........50
. .........50
Soft Orcildslicks...
. ...... .5 1
Mildl'ir.l C heese Sprl'ad . ...................
. ...... .5 1
S,lUs,1 ge il ild Appl;> Ap]X'tizcrs ..
......... .51
Mon terey Ch~ C risps ..
................... _......... .53
Sugi\l'\.'({ Willnuts..
......... .53
Gla zed G inger Pork ..
..........53
Milrmalilde Ml'il tbilJ\s ...
.......53
Sp ice Chl't.'SC Mold ..
. ........5]
Spicy PCCilns..
... ........... ......
. ........ .5]
Chicken Puffs ..
. ........ .55
Stufft....i Frenc h LOilf. .
....... .55
Bu ffct Burgers..
..... .55
Cold Shrimp, Artichokes, and Mus hrooms ...........55
C hees<! C ril c ke r Vcgct.lhle Dip .. ..
...........57
S,WOT)' Stuffl'd t-.Ius hroom C.1PS
......... .57
Iris h Co ffee Eggnog Punch .........
...57
Hot Mil cildillllia Dip....
..........57
L.l )'crcd Chris tmas Cheese Lo.lf. .. ................. ......58
Blui:' C ht.'CSe Mo usse..
. ....58
..... .59
B.lcon-Chccsc Ring ..
.......... 59
Dill Dip with C rudit6; ..
..........60
Curril>d Almond-Cheese BilJ\ ..
......... 60
C rab-Filled Ph)'110 Triilngles ..
. ........ 61
Carilwil)' WilfeTS ....

Chint.'SC Chicken Wings. .

'I ~\ BLE

OF CON'l'ENTS
Ij '411lIi ll ut'll)

I'olalo Coms ..............................................................61

Ultimal.:- Chili DIp .....................................................63
Cronchy Sn,lC~ r.. lix..
. ..................................&3
Mexica n Quicht.'S..
.. ....................... 63

Fuzzy N,lVcl PUIlch ..

Tortlll.,

Ro ll - Up~

............................ 63

........................................................ 63

Mar!lll'1ladc Chft.'SCTarls ......................................... 65

Manniltl>d Oli\~'S ..
............ 65
ij.1COI1 il1ld Lettuce Stuffed TOll1ato..'S ...................... 65

Miniature Com Muffins with

Turkey and Relish ............................................... 65
Kidb.l.s.l Palm1t~~ .....................................................65
Ilot Seafood DIp ........................................................66
Splllach Ptlffs.. . .......................................................66
Froit Wreath with SwC('t Cht....>se Dip ....................67
Boursin C hce.c Spread .............................................68
5.llmon MouSS(' .........................................................68
Fried Won Tons .........................................................69
Plum Dipping 5.,uee ...
.....................69
Party [)il.l.a..
......................................................69
Marin,lled Chicken ~ites...
.................................. 71
Puff Pastry Sticks
........................ 71
B.lcon.Apri oot Tw i!>ts ............................................. .71
B.lconChedda r Cheese B.lll .................................. .71
Brie En Cro(l te ........................................................... .71
Layered C rab Taco Dip.. .
.... n
Cornmeal C hIcken Nuggets ................................... 73
Adooodo5.1uce..
. ..... 73
Coug;:>re ....................................................................... 7-1
OrangeCTC<lm..
. ...................... 74
Mini Bagels with Dilled Shrimp Spreild ................ 75
StlnDried TOIll.lto Spread ........................................ 75
CarnitilS ....................................................................... 76
Mushroom "nd Chicken Pastries .......................... .76
Mushroom Croustades ........................................... .76
Chicken EljitilS ......................................................... 77
Hot Croolc Scilfood Dip ......................................... .78
Sesame SpTC<ld with To.lsted Pita C hips ................ 79
London Broil .............................................................. 79
Lamb's \\'001 ............................................................... 79
Fresh Vegct.lblc Tart ................................
.. ..........81
Cajun Can.lpes ..
.....81
Corntlcopia Appetizers..
.......................81
Ch<'CSC Blossoms ........................................................82
Snow 1'(,,15 wi th Curry Filling...
..............82
i'l'S to Vegetable Dip .................................................83
Polynt.'Sian Meatb..l11s ................................................83
M ixed Grill with Cherry 5.1t1Ce ..............................84
Ntlt ty Garlic Cheese Sprc<ld .....................................85
Hot Cranberry Punch ................................................86
Smoked Oyster Spread ............................................86
Spicy Pa!>trami Rolls .................................................86
Aorentine Dip ..
. ....87
Tortilla \\'l'CIgCS .........................................................87

.jtF..\TII'E !'.I.IIII.Y FE.ISTS ........ 88

CHRISTMAS EVE DINNERS ..................................90
Tcndcrloin of Bed in Pastry ................................90
Shrimp Muusse..
. ....90

Ikd .lnd Gn.'Cn Vt.>gctable Medlev

Festive Rice Cups...
PCilchy Sw~t Pota toes...

.........91

.........91
.............91
Lobs ter Bisque...
.........92
Smol..ed P;\Tmes.ln Almond ~ ............................92
Cid ~'r Ba\..ed /-lam .. .
..............93
Corn llrc,ld Ln,lf..
..........93
Onion Casserole ..
. .............9-1
Creamy P~'Sto Spinach.. .
. ............................9-1
Ra spberry Sotlffl{>..
. ..........9-1
Flaming Bread Ptldding...
. ...........95

AME RICAN HERITAGE DI'\JNER ...................%

Ro.l ~t Ttlrkey...
...............97
Com 8read Dre;.sing with Dried Fnllt ...........97
Chri:.tmas Chicken Pie...
.. .....97
Johnnycako..'S....
......97
Com Chowder .. ..
...............98
Compound 5.l11ct..
. ...............98
SI,'cct I'ot,ltocs ,1Ild ChL"Slnuts
.............. 99
5.lck Posset..
.............. 99
SWl'('t Putato Pudding ........................................9'J
Cnbb.lge with Rnisins....
... 100
Almon,-j Humlllery .......................................... 100
Gi nscrCustard ................................... ............... 101
Uakcd Beans ................. ...........
. ............ 101
Pltlm C tlst.lrd ..
. ............................... 101
KEEPI NG CHR ISTMAS .................................... 102

Standing Rib ROol s t

w ith Madeir.l II.ltlshmom Grav}'..
..... \03
S pinach 5.l lad wi th WJrm Dn:.'SSlIlg
............ 103
Corn Sluff~'CI TomaIOt.'S...
........... IO.J
Caramelile.:l New PotJtocs ..
............ IO.J
ROol!>t Turkey Glazed with Iioney..
..... \05
Acorn Squ.lsh Soup ......................................... 106
Gn.'C1l Bea ns wilh DiU 5.1t1C\'
............ 106
CJ ndicd Ginger Biscuits.. .
............ 106
Pumpkin-Apple Pic..
................................ 107
Peach A!>pk with CI"l.~Jm ChCl'SC DI"l....... in g ... 107

SPECIAL FAMILY DINNER .......................

..... 108

C rown ROol st of Pork with Brown RI ce ........... 109

Fn.'Sh Unxcoli-M,mdarin 5.1lad . .
.... ]09
. ........... 110
C ream of Artichoke Soup..
Brioche Rolls.. ..
.. 110
C hristnlJsCauliflower ..
. ........... 111
Com Pudding..
.......... 111
Peas, Mushrooms, ,md Onion~
III C re,lm 5.1Uce..
. ......... 112
H..lby Carrots with Horseradish ........................ 112
TOlllato Mutl ~~e 5.1lad .
. .. 113
SWl'Ct Potato Pie with Rum C ream .................. 11 3
A FESTIVE FAMILY DINNER ............................... 11-1
Twin Herb Turkeys ..
. ............... 115
Corn Bread DresSing.. . ............................. 115

Gravy..

..... 1]5

Ambrosia 5\\".....1 Potatoes..

.... 115
Cream of Pumpkin Sotlp..
..1 16
RoIkd Herb Toost..
....... 116
Al mond Broccoli Ring ..
. ....................... 116
Englis h Trifle.....
. .................................... 117

Pean ut Butter Fudge Pie..

. .......................... 120
RumRaisin ChCCSl'(;.l ke ..................................... 120
Southern PC("i1n Pic .................................................. 121
Petiln NuggdS..
. .......................................... 121
Creamy Pumpki n Pie...
. .... 123
E.uy and Elegan t Cherry C ream Desse rt ..
.. 123
Chocolate Min t Pie .................................................. 123
Brandy Ale\a nde r Pic ............................................ 123
Raisin 1'l.'Ciln Pie ..................................................... 125
Fruill.'d Pound C"ke ................................................ 125
Rolisin Bre<ld Pud di ng..
. ........................ 125
Ca ramel Applc Pic..
. ............................ 125
Candy C.,ot' Ch('('Sl'("<lke ........................................ 127
Pe.lrs in Puff 1'.lstry .......................................
.. 127
Chocolate Creme Briilee ......................................... 127
Raspberry Elegance ............................................... 129
Almond Do..'SSt.'rt Sprc<ld .
... 129
. ........................ 129
Apricot Brandy Cil ke ..........
Chocolate Torle wi th C r.lIIbcrrit.'S
.............. 130
Peppennint PIC ...................................................... 131
Vienn~ Torle ........................................................... 13 1
CM<lmel Creil m ................................................ ..... 133
GingerbreJd Culouts .............................................. 133
Chri~"n.1S Kl't.'ping Ca ~e..
............................ 133
Baled Fudge Do..'S!>Crt wit h K.lhlua CrcJ m ........... 135
Ama f(>tto-l'e,l<.'h Cheesa:i1ke...
. ....... 135
S"fari Pie..
.......................... 135
Caramel SouffM wilh Crlollll.' AnglaiS<"' ................. 137
Cranberry T,l rts w it h Orange .,nd Po ri ................ 137
Fruitc'lke Scon('S with [)(>\,on Creilm ................... 137
Pumpkin Ice Cre.lm ..
.......... 138
M<lc<ldamia Nut Fudge T<l rt ................................... 138
I'ols de Cr~me..
....................... 139
Caramel H.l kcd t\pples..
. .................... 139
OateMuffins .......................................................... 140
lnshCre<lm Dessert.. ............................................ 140
White Chocolilt( Cheest.'Ca l e ............................... 141
I'carand Almond Tart..
. ............... \ 42
Chocol,'le Splurge ................................................... 142
Vanilla 1'~~lri\!S with Cherry 5., U((' ....................... 142
R.1Isin-WJlnu l l'inw heels .................................... 143
HoI Cappuccino Punch ......................................... 143
Mocha Mini [' i('S..
. .................... 144
I'um pkin Pic Squil res ............................................. 144
Irish Crmlll Clwcsecake ......................................... 145
Chocol.lte-Dilte Nut Cake ................................... 146
ChocoialeMocha Brown i~ ................................... 146
Gi nger Pound Cake ................................................. 147
Eggnog Mous<;c..
............................ 147

.~ns IIf Wilil 'LISl E ...............148

Christ m,'s An tipasto ............................................... 150
Ma rinated VegetablC-S ............................................. 150
G.lrlie Jelly ................................................................ 150
Horseradish Jelly ..................................................... 150
G.ulic .\1ust<lrd..
............................................... 150
....... 150
Horseradish Must.lrd..
Curried Brown Musta rd ............... ......................... 150
Pepperco rn Mustard
................................... ISO
Candied 6<Jby Dills ................................................. 150

Lemon Nut Bread

................................ 15 1
Minced Pu mpkin Bread ...................................... 15 1
Crusty N utmeg Bread ................................ ............. 151
Herb Breild .
....................................................... 152
Dilly Cyst"TCrack.. rs ..
...................... 153
Savory Breadsticks
.......................................... 153
Fuzzy Navd Cakes ................................................ 154
C hQColak'- Ka hlua Cak('..
. ............ I ~
Golden Ama retto Cakes .. ..... ................................. 154
Oliver l\vis ts..
. ..................................... 155
Iris h C ream C., kes...
. ... 155
Gi<lnt !'('a nut Butter Cu ps
............................. 157
Microwal't' Pea nut Bri ttle...
. ................... 157
Christm as Bonbons ................................................. 157
Pccan Logs ............................................................... 157
Millionaire Fudge ................................ ............... 157
Mc.>.ic.ln C heese C r.l ckers ..................................... 158
Se<lsonL..:I Pretzels..
. ....... 158
Itilliiln Crilcker Snacks ......................................... 158
\Vi ne Mulls .. . ........................................................... 159
Instan t Chocolate MOlisSt' Mi x .............................. 159
Cara mci C rackers ................................................. \60
Cinna mo n-A pple Popcorn
............................... \60
Carame l Com Puffs ................................................. \60
Soft Pretzels..
. .............. 16 1
Chedda r Cheese Sprc"d ....................................... 161
Hot a nd Sweet Muslilrd .............................. _........... 16 1
B.lToo.l ue s.-. ure..
.......... 162
S \~L'CI Peppt'r Jelly..
. ........................ 162
Crun chy Cilndit...:I Pickk'S ....................................... 162
Red ik'ilns il nd Ricc Dinner .................................... 163
Dilnis h [)ilstries ........................................................ 165
l)oppy 5;,..:1 Cake ..................................................... 165
Cran be rry Coffee Cake ... ................
. ....... 165
Mull('(l TCil Bilg ..
. ............................ 165
Peilnut Butt er Sprcild ..
. ............................... 166
Min i.lluTt Honey-Ro.l sll'<l
Pea nul Cht.'eS('Cakl'S ....
. ......... 166
Pean ut Buttcr-Chet'SCSho rt ies
.166
Po tt ery Tea Ca kes..
. ................ 167
Heart Cookies ....................................................... 167
Cr"n berry Muffins..
. ............... 168
Fud ge Po und C.lke ............................................... 168
Sant<l Bre.ld .
. ....... 169
Applc-Chl'<ldilr TlITlloveTS..
.............. 170
Le mon Cu rd Tarts..
........................... 17 1
Rieo ttJ C reJm Cornds ............................................ 17 1
Orange Cooki es with Chocolate Filli ng ............... 17 1
Mississippi Mud Brow nies
...................... 17 1
An ise Sho rtbread Scotlics..
. ............. In
Cinna mon-ll.l nanJ IJread ...................................... 173
R<lspbcrry Wine..
. ....... 173
ChriStlllilS Tree Cookies..
. ............................... 174
Cou nlry Santa Cookies ........................................... 175
Chocol.ltc-Mint !Asstrt Spread ............................. 175
Brown Sugar Shortb read ........................................ 176
Cin na mo n Nul Mi x..
................ 176
Spiced Coffee Mi x..
. ................................ 176

YBRUNCH
A ffer working lip all appc/ite
opellillg gifts and wadillg throllgh
piles of wrnpping pnper alld ribbolls,
YOlfr loved olles will mjoy fhis hearly
mid-lIlontillg fare. Every recipe is a
fllll/llly-plea sillg delight! Wllefher you
make nil of fhese tasty dis/les for
n large gatherillg or pick a few of
YO/lr favori tes for a more ;lIf;mafe
grollp, .1101/'11 serve lip a very merry
Christll/as brullch.

A robust combina tion of meat,

spinach, eggs, and cheese L~ hi\ldcn
beneath a flOlky crust in I-!cilrty
Brunch Pie. Holly leaves and colorful
lx!rrics nlade from dou gh mn kL' a
fcsting'lmish .

HEARTY BRUNCH PIE

CRUST
2'h CUPS oil-purpose flour
'12 teaspoon 5011
)/. cup plus 2 tablespoons buller,
chilled and cui into pieces

'13 cup Ice water

FILLING
1 pound ground Il..Irkey
'11 pound mild pork sausage
5 eggs
2 packages (10 ounces each)
frozen chopped spinach,
Iho'Wed and squeezed dry
4 cups ( 16 ounces) shredded
mozzarella cheese
cup ricolla cheese

teaspoon solt
II. teaspoon ground black pepper
1 egg yolk
1 tablespoon water
Red liquid food coloring 10 garnish

Preheat oven to 375 degrees, For crusl,

sift flour and soillogelhef In 0 medium
bowl. Using 0 pastry blender 0( 2 knives,
cuI buller into Hour mixture until mixture
resembles coorse mool. Sprinkle ice woter
over dough, mixing quickly Just un!il dough
forms 0 soft boll. On CllIghtly floured
surface, use 0 noured rolling pin to roll out
213 of dough into a 16lnchdiameler circle
Press dough Into 0 greosed 9inch
springform pan. [):) not trim edges 01
dough Reserve remaining dough for
lap crust.
For filling, brown lurkey and sausage in
a large skillet Drain weil and transfer 10 a
large mixing bowl Stir in 5 eggs, spinach,
cheeses, sail, and peppel'. Spoon filling into
springfarm pan Fold edge of crust over
fi lling For lop crust, rail out remaining
dough 10 I/.-inch lIlickr"\eSS. Cut auf a
9-lnch-dlameter circle. Mix egg yolk with
waleI in a small bowl; brush on edge of
bottom cru st Place top crust over fi lling
and brush yolk mixture over entire lop.
To garnish, cut holly leaves from dough
scraps and arrange on top 01pie. Add
1 teaspoon red rood coloring to about
2 tablespoons dough SCfaps. Form small
bolls and place in center 01 holly leaves
Brush gam ish with yolk mixiure. Bake
1 hour 15 minutes. Cool 10 mllTules lIT
pan; remove sides or pan.
Yield: IOta 12 servllTgs

Dusted with confectioners sligar, Raisin-Eggnog French To."lsl is a lTilditiollill

lreil! wi th nl'W ho lida y st)'l ~.

RAISIN-EJ;GNOG FRENCH TOAST

12 slices raisllT bread, dry and firm
2 cups prepared eggnog
'12 cup buner or margarine
eonrectiooers sugar 10 serve
CUI bread into I-Inch-wide strips,
trimming crusts from any long edges or

strips. Pour eggnog into a shallow bowl

and dip each strip of bread into eggnog,
turning each strip over to cool well. Melt
buller In a skillet over medium heal Cook
strips 01 bread on balt1 Sides until golden
brown Sprinkle wilt1 confectioners sugar
to serve.
Yield: about 12 servings

CHOCOLATE-SOUR CREAM COFFEE CAKE

CAKE
I
2
2
2

rop buller or margarine, softened

cups gronUlalad sugar
eggs
cups oil-purpose Hour
)111 teaspoonS baking poYIder
'11 toospoon soil

1 cup sour croom

'11 teaspoon vanilla exlrocl
TOPPING
1 cup chopped pecans
2 toblespoons granuloted sugar
1 teaspoon ground cinnamon

CHOCOLATE GlAZE
117 cup semisweet chocolate chips
11. cup buller or margarine

Preheol oven to 350 degrees For coke,

cream buller and sugar In a large bowl
untililuffy. Add eggs, beating until smooth
In a medium boWl, combine lIour, baking
powder, and salt Gradually Odd dry
ingredients to creamed mixture, blending
well. Gently fold in saur croom and vanilla
For topping, combine pecans, sugar, and
cinnamon in (] small bowl ,
For chocolate gloze, mell chocolate chips
and butler in (] small saucepan over low

hoot, sllrrlng until smooth. Spfinkle

2 tablespoons lopping In bonom of
greased and floured 9-inch tutle pon
Spoon hOll of coke boner Inlo pan Sprinkle
4 tablespoons topping over boiler and
drizzle half of gloze O\lef toppmg Spoon
remaining batter into pon and sprinkle With
remaining lopping Reserve remaining
gloze Bake 1 to I II. hours or until (]

loolt1pick Inserted in center of coke comes

out clean. Cool in pan Transler to (] servmg
plote. Reheat remaining gloze and drizzle

over coke
Yield: about 16 servingS

layered with a yummy s treusel and (hoc(]IJte filling, this ChocolJtc-Sour Creilln Co ffee Cilke is indescrib,lbly delicious.
9

Sh.:>rril>d Fruit Cobbl.:>r (11'(1) is it mouth-waterlOg mixture of ;1pplt-''I, pmeapple, peach('<;, pears, and apricots with brow~
sugar imd sh('rry. The Chc.-'sy Garden Casserole fe.ltun~ a CTC;1my medley of v~ctabl('S, eggs, "ltd chet.>se beneath a lawT
to.1Stl-d brc;1d crumbs.

SHERRIED FRUIT COBBLER

COBBLER
1 con (16 ounces) peach halves,
drailled
con (16 ounces) pear halves,
oralfled
con (16 ounces) apnool helves,
drained
con (15'/1 ounces) sliced
pll'l9Opple, drained
jar (6 ounces) maraSChino
chernes. drQlned
oon (21 ounces) apple PIS filling
'/] cup buller
'/2 cup firmly pocI\ed blown sugar
2 lablespoons all-pulJ)OSe flour
1 teaspoon ground cinnomon
II I teaspoon ground nutmeg
'I. teaspoon ground allspICe
1 cup cookmg Sherry
TOPPING
'I. cup buner
1 cup graham crocller CfUmbS

For cobbler, ellonge drOined lruil end pie

filling in a 3-quert oosserole diSh Melt
buner in a medium saucepon over law
heat Stir In !he ne~t 5 ingred,ents Sl'rrtng
conskllltly. slOWly odd sherry and cooII
10

ever medium heol unllllhickened

Pour ever Irul! Cover and chili 8 hOUrs
or overnight
Allow cobbler 10 come to room
temperalure Preheat oven 10 350 Degrees
and bake 20 to 25 minules or LW'ltll bubbly
For Iopplflg, 10011 buller in 0 small
saucepan and sIll Ifl graham crock&!'
crumbs Spread crumbs evenly over
cobbler and bake 5 minules longer or unlil
crumbs ole oark brown
Yield: about 10 sewings

CHEESY GARDEN CASSEROLE

'h

'I.
2
1/1

'I.

'I.

cup diced potato (about I medium

potato)
cup diced zucchini squash (aDout
1 medium squaSh)
cup diced corrols (about 3 medium
exmals)
cup diCed onion (CIbouI 1 medium
Olllon)
cup ~ter
cup all-purpose floor
cups milk
cup buller or margarine, divided
teospoon soil
teaspoon celery seed
Ieospoon ground block pepper

'1,

'I.

hard-cooked eggs, thinly sliced

cup shredded sharp Cheddar cheese
cup plain bread crumbs

Preheat oYefI to 400 degrees In a lorge

Skillet COOk potato, squash, canals, and
onl(lfl In water over medium-hIgh heal until
soft. dlOln Reduce heel to medium and
return vegelobles to skiliel. Spflnkle flour
over ~egetobles; stir 10 blend Add milk.
I. cup bUller, soli, celery seed, and
pepper Cook 1010 15 minutes, sllrnng
occoslOl1Olly, untlllhlCkened Pour hall of
vegetable mlxlure Inlo a greased 9-lnch
gloss pte plola Top with shced eggs and
pour remClInmg vegetable mll!lure over
eggs Sprinkle cheeSe over vegetoble
mlxlUre Mell remaining 't. cup buner In
a small saucepan ond Sltl In bfeod crumbs
Spllnkle bread crumbs evenly over cheese
Bake 15to 20 minutes or unlll cheese
IS bubbly
Yield: 8to 10 sewings

NOle: Cosserole may be assembled 1 day

odVonce Cover unbaked casserOle ond
relrlgerote "relrlgel'Oled, bake uncovered
25 10 30 mlnules or until cheese Is bubbly

In

These delicious Pl.'Can Biscuits (/"IJ) arc easy to prcpllJ\' with packilgt.><! b<1king mix. Chock-full of chc.-'se <lnd bacon, savory
Quiche Muffins tl\ilkc nifty little break(,Jsl tidbits.
'

PECAN BI SCUITS

QUICHE MUFFINS
contoine,' (16 ounces) cottage

2'h cups biscuit baking mix

'll cup chopped pecans
1 C1jp whipping cream
2 Iob~spoons butter or margarine,
melted
Preheat oven 10 450 degrees In a large

001. oombina baking mix and pecans.

AckI cream and stir just unfil 0 son dough
rorms On 0 lightly floured surface, use 0
floured rolling pin 10 roll out dough to
1h-fK:h Itllckness. Use 0 flou red 2-lnch
IxsCln! cutler 10 cut out dough . Tronslef
bIscuits to 0 groosed baking sheet and
tnlSh tops with mailed butter Bake 7 10
10 minullls or untillighl brown
YIeld: ooout 2 dozen biscuits

or,,,,,,

3 egg IMllles
5 eggs
'I. cup buttermilk
II. cup oil-purpose flour
1 teaspoon baking powder

'I.

teaspoon soil

2 cups (8 ounces) shredded sharp

Cheddar cheese
10 slices bocon, cooked and
crumbled
2 green onions, chopped

Preheal oven 10 400 degrees. Place

collage cheese in a food processor filled
wi1h a sleel blade and process until
smoo1h. Transfer 10 a large bowl. Process
egg whiles in food processor unlll foomy
Add next 5 ingredients and process until
smoo1h. Add egg mixture 10 cottage
cheese. Slir in Cheddar cheese, bacon, and
onions. Fill greased large muffin lins 113 full
and bake 12 to 15 minutes or unlil edges
ore lightly browned
Yield: about 10 muffins

II

GOLDEN BREAKFAST PUNCH

BRUNCH EGGS
lh ~ buller, divided
1 Cl4l minced green onionS,
ncJUdlrIQ tops
'I. CI.4I OIl-p!.llpOSl !lour

2'h

~mllk

1 CI(l (4 ounces) stlreddecl Cheddor

'f.

""""

2 teo bogs
2 cups boiling wafer

3 cups freshly squeezed Ofonge JUice

2 cups freshly squeezed lemon juice
1'/, 10 2 cups granulated sugor
1 QUOrl dry while wme
1 cup vodka

CI.4I sheIry

". m;poon seosoned soU

'h JeOSjXlOn dry muslOrd

'I. IlIIJSIXlOn CUllY powder

'1,

IeOspoon 9roooo YAllte pepper

'/. teospoon cayenne pepper

18""

1",,_
2 !OOIespoons vegetable all
SaH and groond block pePpel'
'/1 rup chopped green onions,
Including tops

In 0 soucepol\ mel! I/~ cup buller Add

1 ~ minced green Orllons and soute unlil
SOlI Ren'Io'-Ie Irom heal and blend In lIour.
strong slowly, cOOk over medium hOOt
2 mU11IIIs Remove !rom hOOt, 9rOOuolly
SIM' n milk. Rtlturn 10 heel and cook unlit
~ Add cheese and sllr Remove
m heol, odd sheny, seasoned soli, dry
!TllSIad, C\Xr'i powder, while pepper, and

""""
BID eggs
""""
WIlt!Cool
'MlIer Scromble eggs In
~ If, cup butter and oil in 0 large
sI:JIIm II1IIJ barelv set. Soli and pepper 10
klSIe Buller two 2-quoll coSS8fOles Pour
Q srrd 00'I0l.flI 01 sauce Inlo boIIom 01
ecdl 0lSSEf0ie. Spoon SCfombled eggs
IIiJ toSSI!fOIes and cover W11fl rem(IJndef
~ soua! Cover and boke in a preheolad
215-degr911 oven 1 hOur Sprinkle WIth
~ green 0111005
~: 000ut 12 servingS

Place lea bogs in boiling water aod steep

5 mtnules Remove too bags Add Juices
and sugar, stir untlt sugar is diSSOlved
Cool Stir tn >NIne and vodka; chill Serve
over ice ring tn punch bawl or tn glOsses
filled With Ice
Yield: about 3 quaIlS punch

TOMATOES STUFFED WITH

SPINACH AND ARTICHOKES
6 large tomatoes

'II cup chopped green onions,

Including tops

'h cup plus 3 tablespoons bUtler or

margarine, dIVided

2 packages ( 10 ounces each)

frozen chopped spinoch
Soli
con (14 ounces) artichoke hearts,
drained and chopped
I cup sour cream
I teaspoon WorcesterShlre sauce
3 drops hal pepper sauce
J/~ cup graled Parmesan cheese, divided
WOSh tomolQes, remove stems, and
scoop ouI seeds; tum upside down
10 drain
In 0 IQlge Skillet, soute onions in '12 cup
butler Cook spinoch according to package
dlfections, lightiV sail and drain Add
splnoch, artichoile hearts, sour cream,
Worcesklrshire sauce, and pepPBf souce ta
onions stir tn '/1 cup cheese stuff
tomatoes With spil1Qch mixtule and spl'inkle
With remaining
cup cheese; dot W1th
remaining 3 tablespoons butter Bake In a
preheated 350-degree aven 20 minutes or
until thoroughly heeted.
Yield: aboul6 servings

'I.

(Till')

Our spirited Gold en 81"('1l ~..f,lSI Punch is 11 langy com~i nilt~on of tell a~d

fre;h]ysqUl't'Zl'tl fruit juiccs_ Kl'CP it frosty cold wit h 11 rolorfullcc nng ~i1dl' with
~omquats and hl-'rbs,
touch to tl\(o tabll'.

then S(!rvl' it in c,mnmg

~lrs

to bring ;In authentIC cou ntry

1/JoIluIII) This hearty fa~ is d(-'<; igm.-'d to satisfy country-style appetites:

Brunch Eggs (rlllCkll"_~' {Will 101" . Tom,lIOo..'5 Sluffed with Spir41ch .-md Arlichol..l-'S,
and Broccoli Rouladl' with 11"m.

BROCCOLI ROULADE WITH

HAM
CREAMED HAM
3 tablespoons OUtler
3 tablesJXlOl'ls all-purpose flour
V. cup chicken broIh
2 toblespoons sherJy
I teaspoon DlJon-slyle mustard
Soli ond ground block pepper
'/1 Cup hal! and half
I 'll Cups diced boiled Of baked hOm
1 con (4 ounces) sliced
mUSIYooms, drained
BROCCOLI ROULADE
4 packOges (10 ounces each) Irazen
Chopped broccoli
cup dry bread crumbs
6 toblespoons bUtler, melted
Ptnch 01 ground nutmeg
Sail and ground block pepper
4 eggs, separated
8 tablespoons groted Parmesan
cheese, divided

'1,

Fa creamed hom, melt butler In a

medium soucepan. Remove Irom heal and
odd !Iour Slirring Slowly, cook OV9f
medium heal 2 mtnules Remove from
heal; graduolly stir In btath, sherry, and
muslOid Soli and pepper 10 taste Return
10 heat and cook un~1 mixture thickens
Add half and half, hom, and mushrooms,
continue cooking unllllhoroughly
healed. Keep worm >MIlle prepartng
bfOccoli roulode
For broccoli IOUlade, cook broccoli
occordmg 10 pockoge dllectlonS,
dlOln . Cool and linely chap Butter a
10'12 x 15 h x I-inch J9l1yroll pan and line
With waxed POpei' Butt91 waxed POpei' 'Nell
and sprinkle With bfead crumbs In a large
mixtng bowl, combine broccoli, melted
butler, and nutmeg, soli and peppel' to
taste Beal tn egg yolkS, ooe at a time,
blendtng thoroughly after each addition
Beat egg whiles until soli peaks form; fold
Into bloccall mixture Turn into prepared
pon and smooth top Sprinkle with
4 lablespoons cheese Bake in a prehealed
350-degree oven 12 to 16 minutes or until
center feels IXlrely tirm When touched
Place a sheet of buttered waxed paper
over the top of the broccoli mixture and
Invert onto a lorge IXlking sheet. Carefully
peel away waxed POpei' Spread creamed
ham over broccoli mixture. BeginnIng With
one long side, gentty roll up broccoli
mixture Sprinkle With remamlng
4 tabiespooos Cheese
Yield: about 12 servings

13

SWEET POTATO MUFFINS

2 CI.4I'S oll-putpose floor, sined
2 Ieospoons baking poYIder
1 IIiOspOOo solt
'h IBospoon baklng sOOa
l'lt Ieospoons ground clIloomon
'11 Ieospoon grOUnd nulrneg
1 cup COOked, mashed sweet potatoes
1 cup granulated sLJgar
If, CUJl milk

II.2 ""
cup bonE!(, melted
". cup Chopped pecons
SdI ~ 1\oUI, baking powder, soU
and nUTmeg. set
0SKIe ~ 0 mIXIng bowl, combine sweet
pctiJes, sugar, milk, and eggs .Add dry
rqDrtIS <HI melted butler, mix unhl well
bI!nIed Stu in pecans Fill greased muffin
a.ps 00" lull. Bake In a pl'eheoted
350-degrea oven 20 minutes or until 0
blItlpkk Inserted in center 01muffin comes

IKir'9 SOCIa. CInnamon.

.".""

YIeld: obooI24 muffins

SUGAREO BACON

."',.,.,

'h cup firmly pocked light brown sugar

10 Ieospooos WorcesIershlr8 sauce

5 Iao:spoons prepared muslOld

20 hn slices bacon
2 cups fine bfeod crumbs

BeoI brown sugar, egg yolKs,

Wcestershire saUCE!, and mustard until
IWII blended DIp bocon In mixture cnd roll
11 cn.mbs PIOce bocon on a brOiler pon
BIW.e In o!:teheoled 250-00groo oven
20 rJ'II'IUtes or unhl brown orld CfISPY
Yield: 20 SlICeS bacon

CRANBERRY BREAKFAST RINGS

2 packages dry yeast
10 4 h cups oll"PI.np0s8 flour. divided
cups gronuloted Sugal, dlVll;led
Ieospoon salt
CtJpmllk
CtJp buller Of malgOflne
cup woler
2 eggs, boolen
1 leaspoon groled lemon find
1 jar ( 14 ounces) cranoorryorange
souce, divided
1 CtJp chopped wolnuts
2 IeOspoons ground cinnamon
'/1 CtJp buller Of ITlOlganne. melted and
divided
Frosllng (recipe klliows)

3'11
1'/.
1
1
'11

'I.

In a large 00wI, combine yeas!.

1'/. CtJps nour, '11 cup sugar, and solt
Sal aside
In a saucepan, combine milk, '11 cup
buller, and woler; hoot unlll Wllrm. Add 10
dry Ingredients and beal until smoolh Add
eggs and 1'/. cups tlour, beallng again
until mixed Sin in remaining flour and
lemon lind Cover and refrigerale until rllOdy
to shope rings
To moke rings, turn oough onlo a lightly
floured sur/ore and dMde in 11011 use 0
noured 101111'19 Pin 10 roll out half of dough
Into a 14 x 7-inch leclOngle Spread hOI! 01
Cfonberry-Dlonge souce over dough
Combine remaining J/. cup sugar, wolnuts,
and cinnamon, S]:lflnkle hall or mlxll,lre over
dough Drizzle With 'I. cup melted butler.
Beginning With one long side, roll up
dough ond seal edges With seam edge
down, place dough In 0 circle on 0 greased
baking shOOt. Press ends togelh&r 10 seal
CuI slits IWO-thnds 01 the way through flng
01 I -inch Inlervols Repeal]:lf0C8SS With
remaining half 01 dough Cover rings ond
lei rise In 0 worm ploce unlll ooubled in
size (Oboul 1 hOUr)
Bake In a ]:lfehooled 375-degree oven
20 10 25 minutes Of unhl bl'eod sounds
hollow when lopped Flasl if desired
YIeld: 2 breakfast rings

PUMPKIN YEAST BISCUITS

WI' filled /lIIr viscI"ls !l'IIJr s/il't'r'S of
smokt'l1lurkt'Y_ lim wulof u/o;(} II:;" Ullwlry
IWlI/ortllll':'I'Ir':'<ISt',oaltlt"S.

2 packages dry yeast

h teaspoon granulated sugar
'h cup YIOrm wot6f
I cup milk, scolded and cooled
I cup conned pumpkm
I cup firmly pocked IIghl brown sugOf
'12 cup bUtter, melted
6 to 7 cups all-purpose tlOUI
2 leaspoons soli
2 teaspoons pumplon pie spice
I toospoon glound ginger
Dissolve ygosl ond glanulo1ed sugOt In
worm woter lei sIond unlll bubtllV
In a large mixing 00wI, combine yeast
mixture_ milk, pumpkin, brO'Wl1 sugOt, and
mel1ed bunel Add flour, salt, pumpkin pie
spice, and gmger Stir until a soH dough
IDlms. Knead on a floured sur/ace until
dough is smooth and elastic (about I 0 10
12 minutes) Place doogh In 0 greased
00wI, turning once to COOl CoYer and let
rise until doubled In size (about 2 10
3 hours)
On a IIghlly lloured surface. use a noulad
rallll'IQ pin to roll out oough 10 'h-inch
Ihiduless CuI OUI biSCUits wrIh 0 IIoured
I'll-Inch biscuit cuner Place biSCUITS
close together on a greased baking Sheet
Cover and leI lise unhl doubled In size
(obou! 1 hOUr)
Bake in a preheated 350degree oven
25 minutes or unlit golden brown
Yield: about 50 blscuils

FROSTING
1 cup confection91'S SUgOf
2 loblespoons worm milk
,/: leospoon vanilio exlfOCl
MIX all ingredients unht smoolh; drizzle
over nngs

A dl'1iejolls Cranberry Breakfast

RIng adds a festive touch 10 th~ t.lble.
For munchmg. there are Sweet Potato
Muffins (il! lill), Pumpkin Yeast Bi scuits

filled With ~I ices of smo ked hlrkey, illlli

cnspy stTips of SugiHed Bilcon (110/
,."",.
15

(Lr{l) Orilll);C Ambrosia w i th H olidilY Wine 5.,u((' "dds heawnly fJ,l\'or to a 01\'''1. (Rigl1t) Spky Gingerbr\'ad is a
ending fo r a holiday p.1fly. When you b.lkc Ihis dt.'S~rt in a ring mold, you c.ln ~r\'c the ice cro..'am from a crock placed
the ring.

ORANGE AMBROSIA WITH HOLIDAY WINE SAUCE

10 10 12 OfOngos, peeled and SlICed
1 cup Shredded coconut lightly
IOOSled
2 packages (4 ounces eoch) instont
vanilla pudding mIx
l lll cups milk
1 cup freshly squeezed orange juice,
chilled
cup Sherry
1 cup whiPPing cream, whipped

II I

Groled nnd of 1 orange

layer orange slloes ond coconut In 0
IOfge 5efVlng bowl COmbine puddlflg mil(.
milk. oronge JUICe, and sherJy. Beat unlll
smooth _Sa! aside 5 minutes Fold whipped
cream ond oronge nnd Inlo puddmg

16

mIXTUre Sauce may be poured over IrUlI

mlxlure or 5efYed In a separote bowl
Yield: about 12 servl11gs

SPICY GINGERBREAD
1/2 cup vegetable shortening
I/) cup gronulOled sugar

,egg

2112 cups oUpurpose flour

1
1
1
1
I
'11

Ieospooo
Ieospooo
Ieospooo
leospoon
leospoon

baking powdef
ground glflQ9l
ground allspice
ground cloves
ground Clfl(\(JTl()l'l

teospoon soli

1 cup molasses
1 cup bOihng walei'
2 IObiespoons grated OfOnge rind
lemon cuslard Ice cream to 5efVEI

In a IOfge mixing bowl, cream

shortenmg and sugar unlll well blended
Add egg and beat Sift flour,
I

powder, gl11ger, allspice. clol/as, I

and sail, odd to creamed mixture,
well Add molasses, woter, and orange
rind, stir just enough 10 blend Ingredi9f1ts
Pout Inlo a greased and nouled lOinch
nng mold or a 9 x 13inch baking pan
Boke In a preheated 375-degree oven
30 ml11utes Cool belore unmoldlng Serve
With lemon custard Ice cream
Yield: about 12 S9fVings

CANDIED PINEAPPLE COOKIES

'h Cl4l OOIIer Of morgonne
'h

~ IiImIy

pocked bfown sugar

'I< tl.4> awIe Jutce

2 k1b1espoons molasses

2 cups oil-purpose flour

:2 IeoSjXlOf1s ground cmnomon

lh IeosIXlOO bokmg soda

I IXlCkoge (4 ounces) 000018(1
PInIlOpple, finely chopped
'h Ct4l chopped walnuts

Pfeheat own to 350 degrees In a large

toM, C!llOm butlar and brown sugar until
IkJIIy Add apple juice and molasses.
t8Jhng ootil smooTh In a medium boWl,
sin klQeIher flout, cinnamon, and baking
scm SIr ~ Ingredients Into creamed
IliXIUre Stu III condll!d pineapple and
w:::tllIs 9'ope clough Into a 0011, cover,
II"d relngerale 1 hour.
Il1 0 IIgMy tIoured surtoce, use a floured
roIlflg pm 10 roll out dough to ~/.- Inch
Ihdmess Use a floured I -mch biscUit
cutter kl cut out dough. Transfer COOkles
kl a IIf8aS8d baking sheet 80ke
121D 15 mlootes or I.tlhllighl brown
Yield: 000ut 4 dozen COOIues

CHILLED ASPARAGUS MOUSSE

". cup bullElf 01 mmganne
'I. ct.lP oil-purpose flour
l lh cups milk, warmed
lh cup Whipping cream, wonned

'1 . cup waler

1
1
1
1
I
'11
2

envelope unflavored gelotln

tablespoon Oijoo-style mustard
teaspoon dried dill ~

teaspoon soli
IeoSpoon

lemon jUice

teaspoon ground block pepper

POCkoges (8 ounces each)
frozen osparagus spoors,
thcrwed ond drOlned 'Nell

Lorge tomato 10 garnish

MeH buller in a medll.JfTl saucepan over
medium heal. stir in 1Iouf. Cook about
2 minules or unlllllght brown Add milk
and aeam, stirring cooslanl1v until souce is
thick and smooth Remove trom heal In e
small saucepan, combine water and gelatin
over low heat, stirring until gelatin Is
dissolved Stir gelatin mixture, mustard. dill
weed, soil. lemon jUice, and pepper into
souce USing a food pt'0C8SS0f tilled WIth a
steel blade, pfOcess asparagus until finely
chopped StIr asparagus into souce. Pour

mixlure IOta a Qlaosed 2-{!uort mold

Chili overnrghl
To removelrom mold, dip In hot water
up to rim of mold and Invef1 onto a
servIng plate
For tomolo rose garnish, remove peel
from lemoto In I -inch-wide strrps Roll
1 piece of peetlnto a cone shope, then
SUl'found WIth onolher piece Continue WIth
remaining pieces 01 peel un~1 rose is
aesired size Secure WIth a toothpick and
place on top of mousse
Yield: 12 to 14 servings

SUNRISE MIMOSAS
2 'h cups cranberry juictl
l lh cups orange juice
31, cup vodka
Orange slices to garnish
Pour cranberry Juice, orange Juice, and
vodka into e blender end mix. Pour ow
ice cubes Garnish With en OfOnge slice on
rrm 01 ooCh gless
Yield: 5 10 6 servings

Sunrise- Mimosas (from /1'(1 1 arc 010 eye-opening blell.:l of orange and cranberry juices spiked with HII.:lk."\, and Cand it.'<I
I'bwapple Cooklcs are lo.1dl'd with fruit and nuts. EI(1pnl Chilled Asp.1ragus Mousse is cnhanc(.'(i w ith a hint of dill.
17

l~\'S
Ytlll/IIIY hOJllemade co II /ec /ioIl S

always arid sweet filII to th e I,oliday

senSOI/. As Ch ris/Illa s draw s closer,
YOllllgsters ami ti,e yOll llg at lIenrt aft
eagerly await the 5n mplillg of deliciolfs
treats fresh frol1l t he kit chell. Ollr
nssort111Cllt of cookies alld ca l/dit?s is so
temptillg {/lid II/seiOl/5, you 'll tltillk we
borrowed fhe recipes frolll Sall tn 's DWII
sweetshop at th e Nortlt Pole. These
sCTllmptioll S goodies will sl/rely become
Yulet ide favorites!

Cut in Ihe Sh;ljX' of tn"CS and co.lled

w ith colorful ielllg. thest> buttery
Christnl;ls LcnlOn Cookll'S han' lots of
holiday "PIX'''!. Silvery dragees make
pretty ~ornam('nts~ for the trees.
18

SV\TEETSUOP

CHRISTMAS LEMON COOKIES

COOKIES
1 cup buller or margarine, softened
'11 cup glOnulOfed sugar
I teaspoon grated dried lemon peel
2'/1 cups oil-purpose nour

ICING

2'/. cups conl&clioners sugar

5 lablespoons milk
Red and green poste food colOl"ing
Drog6es 10 decorate
For COOIU85, croom butter, sugar, and
lemon peel in a IQfge bowl unhl fluffy Stir
in nour, knead dough unhl a son ball loons
Cover and Chili 30 minutes
Preheoloven to 300 degrees On a lightlv
floured surface, use 0 floured rolling pin 10
1011 oul dough to '/._lnch thiCknesS. USE! a
/fee-Shaped cookie CUNSf 10 cut out dough
Tronsler cOOkies to a greased baking sheer.
Bake 20 10 25 mmutes Of unbl cookies ore
lighl brown. Coolon wire rock.
For IClrlg, mix confectioners sugar and
milk together In a medium bo'NI (icing will
De thin). Divide Iclng evenly into 3 small
bowls TIl'll 1 bowl red, 1 bowl green, and
I/)(ly(! I bowl while Pool' icing over lops
01 cookies, smOOltung Wllh a spatula
Decomte WIth drog6es Allow Icing to
harden SIOfe In on QJrtight container
YIeld: oboul 3 dozen 5-inch cookies

BUTIER PECAN COOKIES

'12 cup plus 2 tablespoons butler,
softened and diVided
1' h cups coarsely chOpped pecans
'Il cup gronuloled sugar, dlvioed
6 loblespoons firmly pocked bfOoMl

SUO"

egg

1/2 reospoon vanilla extroct

I lh cups all-purpose IIour
II I reospoon bekJng soda
Ih teaspoon soil

PreheOt oven to 375 degrees. In a

large skillet melt 2 tablespoons blJher
OWir medium heat Stu In pecans ami cook
IOta 15 minutes or until nuts are dark
brown. Remove !rom hoot ood stir in
2 toblespoons granulated sugar Cool to
room tempefOture
Qeom remaining I/} cup buIier,
remaining 6 tablespoons groouklled
sugar, and !)fawn sugar in a Iorge bowl
unhlllutty Boot In egg ond vanilla Sin next
3 ingredients into 0 small bowl. Add dry
rngredients to aeomed ml.rtt.-e. stirring until
a son dough forms. Fold in pecans Drop by
20

5o'> nl special delivery (rom the North Pole. brown-sug.uy Buller P('(:an Cookies
are P.1Cked with nuts.
tablespoonfuls onta 0 groosoo beklflg Sheel
Bake B to 10 minutes or until edges ore
brown Cool on Wire rock Slore In an

airtight contoiner
YIeld: obOut 2 dozen COOkies

Kids 01 all agl'S will Jove thl'SC goodies: Lightly swee tened C hris tmas H oney Crilhll m s ;He cllt in holiday sh"pt'S, and
Peanut Butter Cronch Balls ilrl'sluddcd wilh colorful ca nd ies. C as hew Toffee is topped wit h semisweet chocol1ltc.

CHRISTMAS HONEY GRAHAMS

1'/1 CUps whole-wheat graham nour
1 cup oil-purpose llour
'h ctJp vegetable shortening
'13 cup firmly pocked brown sugar
1/. cuphooey
,/. cup vegeloble oil
3 lOblespoons COld water
1 lOOSJXlOI1 baking soda
1 teospooo ground cinnamon
'h teospooo scI!

Cttrbine ailingredienis In a large

1XN1I; knood dough until a soli boll forms
CoYer and relngerale 30 minutes.
Pflltleol OVM to 425 degrees On a lightly
wed surface, use a noured rolling pin to
ro/II)J! dough to 'I.-Inch thickness. Use
desired COOkie cutters to cuI out dough
Troosler OOOkIes to on ungreosed baking
!hie! COd prick WIth 0 lork. Bake 7 to
10 rrunutes or until golden brown. Cool OIl
baking Sheet (cookies will become crisp as
t'ei cooQ Store Irl on olrtight container.
Yield: o'oout 1'Il dozen 5-inch cookies

PEANUT BUTIER CRUNCH

BAllS
4
'/2
'/2
3
1
1

cups miniature marshmallows

cup butler or margarine
cup smooth peanut butter
cups round toosted oot cereal
cup unsoiled peanuts
cup red and green canely-cooted
chocolate pieces

In a medium saucepan, melt

marshmallows, buller, and peanut buller
over low hOOl, stirring constantly until
smooth. Remove from heal. Cool
15 minules
In a large bowl, mix cereal, peanuts. and
candy-cooted chocolate pieces Pour syrup
over ceteal mlxtura, stirring until evenly
cooled. Roll mixture Into 2-inch bolls and
cool completely on waxed paper. Stare in
on airtight container
Yield : aboul 3 dozen crunch bolls

CASHEW TOFFEE
40
1
1
2
1

unsoiled salline crackers

cup butter Of margarine
cup firmly pocked brown sugar
cups chopped unsoiled Cosh8'NS
package ( 12 ounces) semisweel
chocolate chips

Preheat oven to 400 degrees. Arrange a

single layer 01 crackers With sides touching
In the bollom 01a foil -lined 11 x 17-lnch
shallow boking pon. In 0 small saucepan,
combine butter and brown sugar over
medium heat. Cook, stirring conslantly, until
syrup reaches hard boll sloge (250 to
268 degrees) . Remove from heat and stir in
casheWs. Pour syrup over crackers and
boke 5 minutes. Remove trom oven and
sprinkle chocolate Chips evenly over
crackers As chocolate melts, spread
evenly over C1lndy. Retrigerate 30 minutes
or unlil candy hardens. Break COndy inlo
pieces. Store at room temperature In an
airtight container
Yield: about 1 pound 01 C1lndy
21

These rich cookies offer o ld-fashioned goo.:lni.-'ss, cspt-'Cially when yuu .\ot" rvc them in q u.lint b.lskets, woo.:lcn bowls and
tril YS, ilnd nil plin-li ned g r'lpevim: w!"cilths: Clove Cookitos (rfue/m'I5/.' from lell' IrfO, Trip le Che p Cookie.., C;,r,m lc\ C r.lha m
Cril(kerb, Diltl' B.1T'S, il nd C!"Cam Chl'':$c I' r"-~'r\'l' Coo kie:;.

22

CLOVE COOKI ES
'h cup buII9r or margarine, melted
1 cup granulated sugor
1 IIIOspOOn vonilio extract
legg
1 cup oil-purpose flour
1 Ieospoon ground cloves
~ butler and sugar togelher, odd
llll1Io. Bealln egg until mIxture IS smoolh
SllIolr 00:1 cloves together, blend W11tl
tuIer mixture Drop teospoonfuls 01Clough
2ilches opor1 onto IIghtlV greased bc~lng
stJeets Bake In (] preheol9d 350-degree
oven 810 10 mlnules or untillighlly
1roMled. Cool slightly before removing trom

to,lI-01 $hgeIs
YIeld: OOOUI 4 dozen cookies

OATE BARS
1 C\JIl bUI\e( or margollne, softened
21/1 cups firmly poCked Clark brown
SUQ<JI

3
1'h
3
1
'h

eggs
I8aSpoOns vanilla extract

cups OII-pl.WllOS8 flour

teaspoon OOklng powdef

!eOSpOOr'I baking soda
J cups pllted dates, coarsely

"""'"' .

1 cup Chopped pecans

Coo1bJ11er ,and brown sugar unlil light

cnl,..,
Beat eggs,
YIJIIa CombIne nour, bokJng
In

one 01 (] time Shr

powder,

I)

tn:I toJng soda; groduolly odd 10 creamed

mlXllxe ~ In dotes ond pecans Spread
txnIeI in 0 greased 13 x 9 x 2inch baking
~ Boke In (] preheated 375-degroo oven
25 fTIH1UIes CoolIn pon and cul lnlo bors.
YIeld: about 2 dozen bors

CARAMEL GRAHAM CRACKERS

24 2'J1-lnch Clnoomon graham crocker
squares

Iii cup margarine

liz cup buner
1 cup firmly pocked light brown sugar
1 cup Chopped pecans

lkIe a 15'1! x 1Olh x I-Inch Jellyroll pon

'MIl foil c:over WIItl SIIlgIe layer of graham
cnx:kers Mll margarine, butter, ond brown
sugar In (] scocepan; bfing to a boll and
~ 2 minutes Pour mixture over crackers;
sprinkle pecons on top. Bake In a preheated
35O-degree ovefl 12 minutes Cut into
~'htIi\ewann.

'I1eIct: Iil<M 4 dolan cooIoes

CREAM CHEESE PRESERVE

COOKIES
package (6 ounces) cream
cheese, sotlened
cup unsalted butter, sotlened
cups all-purpose tl our
Gr9t~ rind of '11 lemon Of doSh
of lemon juice
Blackberry, apricot, and strawberry

~""""
Beat cream choose and butler togeltler
until well blended. Add Hour and lemon
rind; mix well. Shope Inla four bOils of equal
size; wrap In plastic wwp and refri gerate
unhllirm
Roll auf one ball 01 a time between two
Sheers of plastic wrop to I/.-inch thickness
CuI ~ Wlltl 21/ ....inch round SCQlloped-edge
cookIE! cutler Place cookies on ungroosed
tx:rking sheelS On one half of each cookie
use a I -Inch-wide heart-shaped cookie '
cuner 10 cui oul heart,1/. inch tram edge
(refer to photo on faCing page), Place a
small amount of preserves on the other
hall of eaCh cookie Fold each cookie in
hall and press edgeS logelher Boke In a
preheo!ed 375-degree oven 15 10
20 minutes Of unfit slightly puffed and
Just beginning 10 brown Cool sllghlly
belOfe removing tram tx:rking sheets
YIeld: oboul 4 dozen cookies

TRIPLE CHIP COOKIES

1 cup buller 01 margarine, soflenOO
1'/7 cups firmly pocked llghl brown

111
2

2
2

sugar
cup granulated sugar
eggs
leaspoons vanilla extract
cups all-purpose !lour
teaspoon baking soda
teaspoon OOklng powder

1
Ih
111 teaspoon soli

cups semisweet choCOklle chips

1 cup peanut buHar chips

, 1/1

3/. cup bullerscolch chips

Cream butter and sugars Beot In eggs

and vanilla Combine Hour, baking soda,
boklng~, ond,soll; gradually odd to
creamed mixture Sill In Chips Drop
hOOping teaspoonfuls 01 dough onlo
greased baking Sheets Bake in a preheated
35Odegree oven 1010 12 mll1Ules Of juSI
unlil done Do nol overtloke
YIeld: otx:rut 6 dozen cookies

Dal(' Pinwheels a Te easy-to-make

refrigerator cookies Ihat hnvi.' [\11 the
good, spicy flavor of Grandma's
tr,ldi tional version.

DATE PINWHEELS
II, cup buller Of morgcw1l1e, sOl1ened

1 cop !lrmly pocked brown sugar

I egg

"11

t90spoons vanilla extracl

2 cups all-purpose Haur

'I! toospoon tx:rklng soda
'h teaspoon solt

'11 teaspoon ground cinnamon

". teaspoon ground nutmeg
I package (8 ounces) chopped

<."os

111 cup weier

'/. cup granulated sugar
'/. t90spoon ground cinnamon
In a fOrge bowl, cream butter, brown
sugar, egg. and vanilla In a separate
boWl, combine flOur, baking soda, sail,
'I? teaspoon cinnamon, and nutmeg Slir
floor mixture into creamed mixture. Covet'
ood relngerote dough or Ieosl 2 hours or
until well chllled.
In a saucepan, combine dotes, water,
wonuloled sugar, and 1/. teaspoon
cinnamon over low heal Cook, s~rrlng
consfOnlly, until thickened; cool
Preheat oven la 350 degrees DIvide
dough inlo lIlfee equal ports Roll each Itlird
of dough Inlo a reckmgte 8 x 10 inches
and !f,-inch thiCk. Spread one thrrd 01 dale
mixture 0V9f each reclangfe Starting WIItl
one long end, roll up dough Cut into
I/.... Inch-Itllck Slices Place on lightiV
greased baking sheets Boke 14 10
16 mlnu\es or until lightly browned Cool
on wife lOCkS
Ylekl: oboul 5 dolen oool(les

23

S;anlil willlo\'e Ih("S(' In.als. on Christmas E\"C: Chcckerbo,ud Walnuts (lrfl ) are luscious bites of coconut co\'crC\1 wilh
\;Jmlla or chocolalC C.lndy co.llmg, ;md Raspocrry N ul Bars ha\"t~ a ~lm filling.

CHECKERBOARD WALNUTS
cups naked coconut
III cup granulated sugor
2 tobl9SjXlOlls light corn syrup
1/. teaspoon sail
I egg While
It. teospoon coconul extroo
24 walnut hIllves
4 ounces chocolateflavored
almond bar\(
4 ounces vonillaHovored
olmond bork
In 0 large saucepan, combine cocoout,
sugar, com syrup, and sail Cook over
medium hOOT, stiffing conSlonlly, 5 10
6 minutes or until coOdy thickens ond
coconut Is light bfown Whisk egg while 10
a smott bowiuntil foomy Add egg While 10
coconul mixture Stiffing constantly, cook
510 6 minutes longllf or until mixture
becomeS slit! and very sticky RemoV(! from

hoot ond stir In coconul exlract Cool to

room temperature.
Dip fingers in cold 'N01ef ond shope
coconut mixture into I inch bolls. PlaCe on
waxed poper, Pless I walnut hOlI on top 01
acx:h coconut boll Re!rigef01e 1 hOUr or
untllllrm
Melt chocolate and vonltto almond borll
in separate smell saucepans follOWing
package dlfllCtionS. DIp bollom holt 01 each
condy In ChOcolate or VOOlIiO bark.
completely covering coconut Retum to
waxed POpel" and cool completely SIofe 01
loom temperature In on airtight conlalll8f
Y"l8td: about 2 dozen condies

RASPBERRY NUT BARS

l ' f~

cups buller or margorine,

""""'"

cups granulated sugar

2 egg yolks
1 leaspoon vonltto exlroct
4 cups ottpurpose Iiour
11/3 cups finely chopped pecons
1 Jar (12 ounces) rospberTy

""""'"'

Pfeheol own 10 350 degrees In 0

large bowl, croom buller and SIJgOI until
flully. Beat In egg yolks and vanltto Mix in
flour and pecans, stirring until a sol! dough
forms. Divide dough In hoI! Pl esS holf 01
dough Into a greased 9 x 13lnch gloss
baking diSh Spread preserves evenly over
dough PIOce remaining dough on a sheet
Of woxed poper Dust WIth Hour and use a
ftoured lolling pin 10 loll out dough 10 0
9 x 13jnch reclongle Place dough over
preserves, patching if necessory 10
completely cover preserves Bake 40 to
45 mlnules or until golden brown. Cool
completely In dish CUt Into 1 )f 3lnch bOrs
Store In on airtight container
Yield: about 3 dozen bOIS

HAZELNUT LACE COOKIES

lh cup butler or margarine, sonened
'h cup firmly paCked brown sugar
2 lOOespoons dark rum. divided
2 ~s \'tlipplng croom
h cup semisweet chocolate chips
't. cup all-purpose fl our
'/0 Ioospooo salt
'II IeOSpOOrl bokmg soda
1 cup quick-cooking oats
'I! cup naked coconul
'h ~ finely chOpped hazelnuts
PurdKJsed lube red cIecoroting icing

Prehecrl cwo 10 350 degrees. In a large

~ 0li0m buner and brown sugar until
!'JUt.( IlEa! in 1 tablespoon rum In a small
soxepJn, heat cream to boiling over
rndum heal Reduce heal to medium-low
SIr III remaining rum oM simmer 2 to
311l11Utl1s. Remove lrom heat, odd
dlocoIate chips and slu until mlxlure Is
sm::dtl. Boo! chocolo\e mixture into
a~ mixture unfil smooltl In a large
iloII1. sifll\our, sclt, and bakmg soda
~. SIll dry irrgredienlS into chocolate
nnfure fold in 0015, coconul, and
hIllllhl!s. Drop baner by lOullded
ItIaSpoonfuls 4 Inches apart onto a greased
tX*II1\1 sheet, Use flngels to press each
co:tkIlnlo a 2inch circle Bake
81Tl1'MJ1es (COOlies WIll be son) Remove
from oven and cool on pan 5 minutes. Cool
~ on a -Mra rock Decorate with
ICmg AJklw Clng)o harden, Store in on
0II'tighI COOIoiner
\'IekI: 000u13 1h dozen COOkies

MACADAMIA NUT TARTS

CRUST

Jlh rup5 butter or marganne, soHened

2h cup granulated sugar
21h IEos!oons groted dried lemon peel
3 cups all-purpose flour
'h cup cornstarch
'h IElIspoon sotl
TOPPING
Ih cup pillS 2 tablespoons butter Of
ITlOfgonne
'h cup firmly pocked brown sugar
Ih <lIP hOOey
3 cups mocodomlO nuts
2'h bbIespoonS 'Nt1lpping cream
PreIIecl ovoo to 350 degrees For crust,
tIutIllf, sugar, and lemon peel In a
large berM unhl flulfy, In 0 medium bowl,
s~logeIter next 3 lngredlenls. Stir dry
~ Into creomed mixture, mixing
jJSILr1hI dough Is crumbly. 00 a lightly
CfDT1

A hinl of n lll l milkes th E'St' delicill(' 1I1l7elnui LiW(' Cookie; (1<>/1 ) extra spedni.
M,lcilU,Unl<l N ut l :uts (('.. Jur(' c;lrilmcl-co.ltcd nuts heaped in p.lsiry s hells.

Houred surface, use 0 floured rolhng Pin 10

roll oul dough to '/.inch thickness Use c
3-lnch biscuit cuner 10 cui oot dough
Tronster dough to greased 2'h-lnchdiametef tort pans. Prrck WIItr 0 t()(\(. Bake
16 to 18 minutes or untll lighl brown Cool
In pan 10 mrnutes; turn onto 0 wire rock to
cool completely

For topping, combine first 3 Ingredients

In c medium saucepon. Stir constantly over
medium-high heat until ml~ture comes to a
boii. BollI minute, without stiffing, until
mixture Ihickens and lorge bubbles begin to
form Remove from hoot. stir In nuts ond
cream Spoon about 2 toblespoons mixture
into each icrt crust. Cool completely.
Yield : obout 20 torts

26

APPLE SPICE COOKIES

1 ~ vegetable shortening
21h cups granulated sugar
I ~ dar!< molasses
411l cups oil-purpose lioul
2 kIbIes{X:Ioos bakmg sodo
2 IeoSpoo;1s salt
llh Ie:Jspoons gtaurld cmnamon
I Ieospoon ground cloves
1 Ieosj).n1 ground gingef
'Il IIKlspoon ground nutmeg
'il cup milk
Gionuloted sugar

"""j".

Pr!tleat 0Wf1 to 350 degrees Cream

stmring and sugar until nuffy Add
lId:lSsesond blelld well , In a medium
t.M:M1. CClTblne Hour, baking soda, solt,
Clrmroo, cloves, gmger, and nutmeg
MImJIeIy slir dry ingredients and milk into
Cl'OOCll9d mixture. blending well ofter ooch
0CkIi!I00. Shope dough into I -inch bellis.
RoilKllls in sugar and place on ungreosed
b:t.Ing &loots Make a smollindentotion
'MtItunb in It1e top of eocl1 ball. Use a
kosp:xln kJ pIoce 0 small amount of
CJ!:9Ie jelly In eoc/) indentation. Bake 8 to
IOmnrtes. Cookies will be very sol!, but
l1li toden as they cool . Remove from
stIIE!IS IJld coolon Wire rockS
'!1tId; <b:x117 dozen cookies

CHOCOLATE BUnER
BRICKLE BARS
1'12 cups allpurpose flour
3/. eup firmly pocked brown sugar
'11 cup plus 2 foblespoons butter or
morgarine, softened and divided
'h teaspoon soil, diVided
I cup butterscotch chips
". cup lighf com syrup
1 tablespoon water
1 cup chopped pecans
1 cup milk chocolate Chips
Preheat oven to 375 degrees In a
medium miXing bowl, combine 1Iour, brown
sugor, 'h cup butter, and 1/. leaspoon SOli.
Press mixture Into a 13 x 9 x 2inch baking
pon . Bake 10 minutes or unlll golden
While crust is baking, combine
butterscolch ChiPS, com syrup, remaining
2 tablespoons butter. water, and remainIng
'I, teaspoon soltl1l a small saucepon over
low heat; stir unltl smoolh. Remove ffom
heat ond slir In pecans. White cruslls still
worm, spread mixture over top of crust
Allow to cool completely.
Mell chocolate chips and spread over
butterscotch layer. Chili 10 minutes or until
chocolale is sel. Cut Into bars.
Yield: oboul 2 dozeo bars

RASPBERRY THUMBPRINT
COOKIES
'12 cup butter or margarine, softened
,/. cup firmly pocked brown sugar
cup granulated sugar
I teaspoon vanilla exlmcl
1/1 teaspoon SOli
l 'h cups all-purpose flour, sifted
2 tablespoons milk
'h cup miniature semisweel
chocolate Chips
Raspberry preserves

I,.

Baskets and antique cookware make

intPreSting containers for serving freshbaked cookies like these: Peanut Butter
Surprises (clockwise frolll to,l lefl) arc
tnhancro by the chocolilty goodness of
chopped pe~nut butter cups. Apple
Spice Cookies, baked with ~ dollop of
apple- jelly, are full of o ld-fashion .... d
taste. Almond Fingers, dipp .... d in
ch(.l('(llatl' ilnd chopped almonds, are
~nt and extra delicious. Rilspbcrry
preserves and chocol~ t{' chips m,lke il
scrumptious comhinntion in Rnspberry
Thumbprint Cookies. Milk c hocolilte
chips pair up with butterscotch chips
[0 make- terrific Chocoln te Butt .... r
Brickle B.1TS.

Preheat oven to 375 degrees In a

medium mixing bawl, cream butter, sugars,
vanilla, 000 soli unlll light and flutty. Blend
111 flour and milk Stir In chOColale Chips.
Shape dough into Hnch bolls and place
on ungreased OOking sheets Make a small
Indenlotlon with thumb In the top at each
0011. Use Il teaspoon to place a small
amount of raspberry preserves in eoch
Indentation . Bake IO ta 12 minutes
Remove from sheats alld coal on
wire rocks
Yield: about 3 dozen coolIies

~/.

3/.
2
l lh
21/2
1
1
'h
2

cup buller or margarine, softened

cup crunchy peanut butter
cup firmly pocked brown sugar
cup granulated sugar
eggs
teaspoons vanilla extract
cups allpurpose flour
teaspoon bakl1lg powder
teaspoon baking soda
teaspoon solt
cups coarsely chopped miniature
peanut butter cups

Preheat oven to 350 degrees Cream

butter, peanut butter, sugars, eggs, ond
vanilla until tluffy. Sift t10ur, baking powder,
bokil""lQ soda, and solt together. Gradually
stIr dry I1Igredlenls mla creamed mixture
Stir in chopped peanul butter cups. Dl"Op by
heaping teaspoonfuls onto ungreosed
baking sheets Bake 12 10 15 minutes or
until lightly browned. Remove from sheets
ond 0001 0fI wire rackS
Yield: aboul 5 dazeo cookies

ALMOND FINGERS
'12
II?
1
'h
'11
2
"
1

cup butter ar margarine. softened

cup firmly packed brawn sugar
cup granUlated sugor
egg yolk, lighlly beaten
teaspoon vantlla extract
teaspoon almond extract
cups all-purpose Iiour
poc:kage (6 ounces) semis..veet
chocolote Chips
cup finely chapped almands

Preheat oven 10 350 degrees Cream

butter and sugars together untillluffy. Beat
In egg yolk and extracts. Stir m flour Shope
teaspoon luis 01 dough inlo 2lnchloog
rolls. Place on lightly greased baking
sheets Bllke 10 10 12 minutes or until very
lighlly browned around the edges. Remove
Irom sheels and coal on wire racks.
Melt chocolate chips. Dip eods 01 each
COOI<.ie '12 inch Inlo melted chOColate. Roll
ends in chopped almonds Allow chocolate
to horden
Yield : abaul 5 dozen cookies

27

MARMALADE COOKIES
2 cups OIlPlIIJXlS6 flour
1 IeOspoon baking powder
1 cup butter Of morgonne, Chilled
ood cui 1010 PIfIC8S
cup finely ground almonds
!/. cup granutoled sugar

2 tablespoons lemon JUice

Ih cup oronge marmalade
6 ounces chOColate-fiovored

olmond bark
PreheoT oven to 375 degrees In a large
bowl, sill flour and baking powder together
With 0 poslry blender or 2 knives, CUI buller
Into ftour mixture until mixture resembles
coarse meal Shr In next 3 ingredients,
knead dough unlll a soh boll loons Cover
and chill 1 hOur
On a lightly floured surface, use (] ftoured
roiling pm to roll out dough to 'la-inch
ltJickness Use (] 3-lflCh (ound cookie cUnBf
10 cut out 48 COOIIies Transfer COOkies to (]
greased OOkmg sheet lind bake 10 to
12 minutes or un!lllighliV browned Coolon
bakIng Sheet
Spread marmolade 00 hollthe cookies,
top W11tt remaining COOkies In (] small
soucepoo. melt almond bark following
package directions. DIp holt of eoch
sandwiCh cookie info almond bori(. Cool on
WIlXed POpef

Yield: 2 dozen cookl8S

CHERRY CORDIAL FUDGE

)/.
2
2
2
2

cup milk
cups granulated sugar
ounces unsweetened ookmg chocola1e
tablespoons light com syrup
tablespoons bulieJ or margonne,
cui Info small pieces
Jor (6 ounces) mOlaschlno
chefnes. dlOlned and halved
2 leospoons vanilla extract

In II medium saucepan. combine 1in;1

"Ingredlenls Cook liver medium heal.
Stirring constantly, until mlxlure is smooth
and comes 11111 boll Reduce heal 10 low,
cover pon, lind boll 2 10 3 mlnules Uncover
and sllr 10 blend,lngredlenrs Continue
to boil uncovered, Wlthoul sfirnng, unlll
syrup reaches son boll sloge (23 4 to
240 degrees) Remove !rom heal Add
butter, CIo no! stir 00111 syrup cools 10
110 degrees Add ChefrIeS and YOnllia,
stlmng unhl mIXture thickens and IS no
Iangel' glossy Pot. into lPeos9d 8inch
square pan Chili unhl firm, cutlnla
l inch squores
Yield: aboUl 5 dozen pieces of fudge

2S

Lig ht up the SC.lson wit h thL'SC fnlity delights: SpT('ild with or,lnge marma
;lnd dipped in chocolil tc, Marmillild.:- Cookil'S (;1/ rill) tils te il5 good il5 tlll'y I
Ti ny Ap ricot Foldovers hilvc a SWl'Ct fi lling of dried fnlit, ,md Cherry Cord
Fud sc is a rich blend of chocol.1te and mar.1S(:hino cherries.

APRICOT FOlDOVERS
FILLING
I Cl4l chopped dried apricots
1 cup firmly pocked brO'Nfl sugar
'II cupwoter
2 toblesJX)OIlS ollpurpose flour

PASTRY
2'h cups allpurpose flour
'h toospoon soli
1{. cup plus 2 toblesJX)Ons butter or
margarine, chilled and cutin/a

P"'''''

package (3 ounces) cream

cheese, cut into pteceS

'f:< cup Ice water

FOf tilhng, mix all ingredients together In

a medium soucepan over medium heat and

bring 10 0 00.1 Cool<. stirring constontly,
8 to 10 minutes or until filling thickens
Cool completely

Preheal own 10 350 degrees For

slttllour and soh togefI1er Into a medium
bowt Using a pastry blenda, or 2 knives,
cut butter and cream cheese Into flour
mixture resembles coorse mool Sprinkle
water over dough, miXing qUlckty just lflfII
dough tarms a soft bolt On a lightly nOll
surface, use a Haured roiling pin Ia roll
dough into a '/.inchthlck rectangle use
pastry Wheel 10 CUI dough into 2lnch
squares Translar dOUgh to a greased
baking sheet Spoon Ilbou1 1 teaspoon ~
filling inla Ihe center 01 each squore. Fold
dough in half diagonally CM!f tilling 10
a triangle; use a fOrII to cnmp edges
togeltler Bake 15 to 20 minutes Of 1..1"\111
golden brown Cool completely on 0 wile
rock Store In on alrllght conlalner
Yield: aboUt 4 dozen ooalues

CHOCOLATE BRANDY DROPS

1 ~ buller or marganne, SOIIened
1 C4l conIectlOl"l8fs sugar
'h Cl.4l gronulOled sugar
1 Cl.4l semisweet ChX:olote chips,
Chilled
3 ~ ollpurpose nour
I'h ~blOOOV
1 ~ Meiv Chopped pecans
I'ItIIIQ (MIll 10 350 degrees In 0 large
11M{ aeom bU!Ief

nurrv

and sugars unlll

In
abXI iJ(XleSSOf rll1ed With 0 steel blade,
IIlX8SS c/locokJle c!11p5 until finely
c:flcWed Add Chocolate and remaining
rvdenls to creamed mixture, stirring until
osdI doogh terms Drop by Ieospoooluis
iii:) 0 '18(lSed bokmg sheet Bake 12 10
15nwues ofl.riJlllghl blown COOl
~ on 0 \We rock Store In on

--""

'field: 000uI3 dozen COOkies

SCOTCHIES
cup butter or morgonne, SOftened
cup COOIectIO!'l9rS SUQOf
2'/; cups oil-purpose flour
6 tablespoons Scotch lYhiskey

CHOCOLATE-RAISIN TOFFEE
cup raiSins
3/. cup buner

1 cup firmly pocked brown sugar

1 cup semisweet chOcolate chips

'11 cup butterscotCh chips, chilled

1 cup Iinely chopped pecans
Confectioners sugar
Preheat oven 10 350 degrees. In 0 large
bowl, cream buller and sugar unlll nutty
Add flOUr and WhISlley, stirring until a son
dough loons. In 0 food processor lined With
IJ steel blade, process butterscotch ChipS
unlillinely Chopped Slir chopped chips and
pecans Into dough Shape toblespoonluls 01
dough into Cfescenl shapes and place 00
o greased boklng sheet Boke 12 10
15 mlllufeS Of unhllightty browned Roll
cookies in coolecMners sugar Irrvnedlately
aHer remoVing Irom oven Cool completely
on a wife rock Roll In confectioners
sugar Ilgaln.
Yield: about 4'/1 dllzen cookies

Spfeod raiSinS evenly on a greased

10' /1 x 15'hinch jellyrOiI pon Mell bunet
and brown sugar In a medium saucepan
Cook over medium heal, stilTIng consICInrty,
until syrup reoches hard crocl! slOge
(300 10 310 degrees) Pour syrup over
raiSinS Spfinkle With chocolote Chips As
chOcolate malls, spread evenly over raiSinS.
Cool and cut Into l 'I,inch squores Store
01 room temperature
Yield: aboul 5 dozen pieces or condy

A Cfeilmy-aunchy combiniltion, C h ocolate-Raisin Toffee (froll1ll'(t! is sure to ~ a favori te any time of the Y(!ilT, Chocolilte
Bromdy Drops will melt in your mout h, and crispy Scotchit"'S a~ n avurt'd With butterscotch and Scotc h wh iskey.

lOLLIPOPS

ORIENTAL SNACK MIX

Crush Pieces at somecolor clear, hord

an:Iies. Preheat oven to 300 degrees
PIoc:e lightly oiled metal lollipoP molds on a
00i:ing sheet, propping molds level with
a\JIll1ed aluminum fall Fill molds WI!t1
~ candy

Bake 10 minutes or until

o.:t'Or ~ts. Remove from oven ond insert

1OIf~ sHells
~OOOI.

inlo candles. AJlovv candles

Gently press backs 01 molds to

IfIIeI)oo corn:Hes

WHITE CHOCOLATE FUDGE

3 cups grcrlUloled sugOl
1/, cup buller or morgarme
II! cup holf and holf
12 0lIlCeS white chocolate
I jar (J OUrlCes) marshmallow creme
I cup coconut
1 cup chopped toasted almonds
Small pieces of candied red and
grOOfl chernes to decorale

111 0 IOrge hecvy saucepan, combine

sogr:r. butter, ond holf and hell Bring to a
lxlilO'l\lt medium heat stirring cons!onfiy
CooMue stirring and boll 5 mmutes.
Riroove from heel. Add chocolate ond stir
LJtij melted Stir In remaining Ingredients
Pcu into 0 greased 13)( 9 )( 2lnch pan;
coo CUI into squares, II desired, decorote
\\iIti pieCeS of red and green cherries to
resemble I'IoIIy
rield; 000ut 45 pieces ol ludge

This selection W<l.S inspired by

visions of Santa's sweetshop: Quickand-('asy Oriental Snack Mi x ([rom lap
Itft) blends crunchy pretzels and chow
mein noodles with golden rais i ns,
peanuts, and vanilla b'lkint) c hips.
D~orated with "hully" made uf
candi('d cherries, Whi te Chocolate
fudge is another dekctilblc trc,l\ . Your
Fril.'l'lds will find it hilrd to believe thilt
these (hocol,lle Billionaires aft'
homemade! The ado r,lb le S,lntashaped Lollipops are easy to make
with purcha sed candies . Colorful
tiS5ue papl'r milkes (es tiv~> wr,lppers
for Honey Taffy, ilnd Chocol,lleCOI'ere(! Cherri('S are wO!l{li>rh,lly rich.

2 cups small prelZels

1'I< cups golden raisins
1 cup chow meln noodles
1 cup salted peanuts
11 ounces vanilla baking chips
1 teaspoon vegetable shortening

In a large mwng bowl. combine pretzels,

raisins, chow mein noodles, and peanuls.
In a heavy medium saucepan, melt baking
chips and shortening over low heel
Remove Irom heal and quickly stll Into
prelzel mrxture. Spread mixture on a lighlly
greased baking sheet Refrigerate
10 minutes or until set.
Break candy into bilesize pieces Store in
airtight container
YIeld: about 2 3/. paunds at candy

CHOCOLATE-COVERED
CHERRIES
3 '1< cups confecfioners sugar
cup buMer ar morgollne, soMened
3 tablespoons creme de cocoa
liqueur
tablespoon milk
tablespoon Vanilla extroct
About 60 maraschino chefries
WIItl stems. drained and patted

'I.

dO

6 ounces semisweet chocolate chips

or vanilla bakmg Chips, divided
6 ounces chocolale- or vanilla
Havored candy cooting, divided
In a large miXing bowl, combme
oonlectionefS sugar, butler, liqueur, milk.,
and vonilla; chill 1 hour. Mold a small
amounf 01 mixture around eoch cherry,
being coretul to completely enclose cherry
WIItl mixture Place an baking sheet lined
wiltl waxed poper; chill I haur
In the top of 0 double boiler over
simmering woter, melt hall of desired
chocolate and hall of C{lndy cootmg . Dip
half of cherries In chocolate mixture ond
retum 10 waxed paper Melt remaining
chocolate and candy COOling, dip remoinmg
cherries. Allow chocolale-covered chernes
to sit at room temperature. Check bottoms
01 cherries and reseal Wlltl additional
chOcolate il necessary. II desired, drizzle
tops of cherries with oddltlonal melted
chocolate Cover loosely and store in a cool
place at least two days to form cordial (do
nol refrigefOte) . Store in airtight container
Yield: obaut 5 dozen candles

HONEY TAFFY
3 cups granulated sugar
1 cup WhiPPing cream
1 cup honey
1 tabtespoon butler or morgorme
'/8 teaspoon salt
Combine all Ingredients in a large heavy
saucepan. Bling 10 a boll over medium
hoot, stirring constanlly. Confinue stirring
and cook unlil mixture reaches soft crack
stage (270 degrees on a candy
thermometer). Pour mixture onto a cool,
butlered surface Allow mixture 10 coot
slightly (enough so that it can be handled
comfortably) PUlitotfy into ropes (color
will lighten slightly). Break lOpeS into pieces
abaut 2 inches long Wrap eoch piece of
canoy In 'NOxed paper ond IWlst ends. If
desired, wrap red and green tissue over
waxed paper
Yield: abaut 23/ . pounds 01 condy

CHOCOLATE BILLIONAIRES
1 package ( 14 ounces) caramels

3 tablespoons waler
1 h cups coarsely chopped pecons
1 cup coarsely crushed crisp rice
cereal
18 ounces chocolate-flavored candy
coaling
In Itle lop 01 a double bailer over
simmering woler, mell coramels With water
Remove from heal ond stir In pecans and
cereal Drop by rounded teaspoonfuls onl0
lighlly greased waxed paper Chill until Hrm
Melt candy cootmg in a heavy medium
saucepan over low heal. Dip candles In
candy coatmg, place on waxed paper and
chill unlil set Slare in olrtighl cantolner
Yield: about 4 dozen candies

31

BIZCOCHITOS
cup buller Of margarine, sottened
cup granulated sugar, divided
egg yolk
tablespoon milk

2'12 cups ollpurposa nour

4 '11 tecspoons ground cinnamon. divided
2 loospoons Onlse seed
'12 cup Wflile Wine
In a large mixing bowl, croom
butter, h cup sugar, egg yolk. and milk
In a medium bowl, combine fiOUf,
1'/2 teasJXlOflS clnnomon, and oniS(! seed
Add flour mixture to croomed mixture,
stirring unlil combined Stir in wine Wrap

dough in p l os~c wrap and chili 2 hours.

Preheol OVer1 10 350 degrees On 0 lightly
floured surface, use a nDUred roiling pin to
roll oul dough to ItA-Inch thickness. CUI lnlo
desired shapes usmg a 2-inch cookie culler
Transfer cookies 10 lightly greased t.aking
sheets and bake 10 to 12 minutes Of unlil
edges are very lightly browned
In a small bowl, combine remalnmg
h cup sugar and remaining 3 teaspoons of
cinnamon. Coot WQrm cookies WIth sugar
mll<lure Siore In OIrTight conlClner.
Yield: about 8 dozen cookies

BElGIAN NUT COOKIES

~/. cup buller. soflened
'h cup granulated sugar
l 'h cups altpurpose flour
}'Il cups graund toosted atmonds
1 leaspoon vanilla exlracl
'/a leospoon satt
1 cup semiswael chocotate chips
'11 cup raspberry jam

In a large miXing boWl, cream butter and

sugar Add flour, almonds, vanitta, and solt,
stirrmg just unti l mixture is combined and
farms a dough Divide dough In hall and
wrap each hall In plostic wrap. RefTigerole
1 hour.
Preheat oven to 350 degrees Roll out
dough to 'la_inch thickness between two
sheels of waxed paper Remove top sheet
of waxed poper Using a 2 1/~ lnch- long
Huted tort mold or cookie culler, cut out
dough. Place cookies an lightly greased
txJklng sheer Bake IOta 12 minutes or
unnl lightly browned around edges. Cool
cookies on baking sheel
Melt chocolate chips In the lop of a
double bail9f aver simmering water
Reserving '1. cup of melted chocolate,
slJf90d a thin layer of chocolate on half
01 !he coollies. Spread remaining hall of
cookies with a 1t1in loyef of raspberry Jam
Wilt! one chocolate Side and one raspberry
side logether. place two cookies togelt!er
32

ChOOSt:' une o r 1111 o f Ihest, interr111tionnl tre,lts to ddighl cooki(> lovers: Mexican
Bizcochi tos (from I~ft) ha ve a m ild licoriet' {I,n-or, k>lgilll1 Nut Cookies al1;"' filled
wi th chocolate and raspberry ~lm. a nd Frenc h Mlldcleincs a I"(' n~vo red wilh Grand
Milrn ier liqueur.

Place cookies on waxed poper-llned baking

sheet Drilzle tops 01 cookIes wi1t1 reserved
chocolate. Place cookies in refrigerator to
set. Store cookies in Clrtight container in
a cool, dry ploCfl.
Yield: about 2 dozen cookies

MADELEINES
'99'

'Ia teaspoon solt

'/2 cup granulated sugar
'12 cup aU-purpose flour
'I] cup buller, melted and cooled
Grand Marnier liqueur

Preheat oven 10 400 degrees. In a large

mixing bowl. combine eggs and solt

Gradually boot In sugar until mixture is It!idI.

and lightens m colar (about 5 minutes) ,
Fold flour info egg mlxlUre a lew
tablespoons at a time, Fold in buller a lew
tablespoons at a Mme. Spoon 1 loblespoon
of IXlller Into each shell of a greased and
floured Madeleine pon. Bake 810
10 minutes ar until a coke springs OOCk
when tightly touched Immediately remove
from molds and coolon wire rOCkS $prinkl&
Modeletnes wilt! liqueur
Yield: about 18 Modelemes
Variation: To make chocolate Modeleines.
reduce lIour to 113 cup and combine flour
with 3 tablespoons cocoa Proceed With
recipe as directed

SUGAR COOKIE ORNAMENTS

II<
'I!
1
1
'Iz
]if,

cup conlectioners sugar

cup bullet or margarine, sottened
egg yolk
I9Jspooo vonilio e.xlrocl
teaspoon almond extract
cups oil-purpose flour

lh \eospoon baking soda

'1,

IIIospoon cream of tartar

'I! Ioospoon soil

PurCMsed tubes of decorating
ICing, condy sprinkles, and

drogees to decowle
NylOn 111)13 (10 hOng cookies)
1'10 knge mixing bowl, combine
o:rJkdioners sugar, buttaJ, egg yolk, and

exrocts. beating unlil fiuttv In a medium

booM, combine lIour, baking soda, croom 01

b'b', and soil. Stir lIour mixture into buHef
mu.ture Wrap dough in plastic wrap. Chili at
Ia:ls! 2 hOurs.
Prehooj o~n to 350 degrees. On a tightly
A:ltJfQj surface, use a noured rolling pin to
roll out dough 10 'Ie-inch thickness. Use
rM1ioIure COOi<.le cutletS or ponems to cut out
cbJgh. (To use pollems. trace patterns onto
lo:lng paper ond cut oul. Place poHems on
!bJgh and use 0 sharp knife to cut around
pJIems.) Transfer cookies to 0 lightly
!1eosed baking shoot. Bake 5 10 7 minutes
Cf II1fil very IIghlty browned. Use 0 toothpick
tl rooke a hOle for hanger in top 01 eaCh
v.mn cookie. Tronsfer cookies to a wire rOCk
kl coot. Relerring to photo, decorale cookies
l1'li1 icing. corody sprinkles, and drog6es
IJse fly\On line to hong cookies from tree.
YIekt: ODout 5 dozen COOkies

Reminiscent of the days when If('(! decorations were often cookies o r candit.'S,
this miniatlll'l' feather tree adorn ..'" with delicious Sugar Cookie Ornaments m(lkes
a charming gi ft or decora tive accent. We cut our cooki es in the shapes of
an tique Vic torian g tass ornaments and decoTiltcd them with colorful icing ilnd
candy accents.

33

FILBERT COOKIES

ALMOND CRISPS

1 CI.4l bullet', sonened

1 CI.4l granulated sugar

1/3 CUp plus 2 Ioblespoons finely

ground blanched almonds
1/1 cup gronuloted sugar
Ih cup Mer or margarine
2 loblespoons whipping cream
1 toblespoon ollpurpose fiour

2 ~ oil-purpose flour
2 Ieospoons vanilla extroct
'II IeoSpoon soli
1 C4' finely ground lilberts
ConfectionerS sugor
?(lstel Gloze (recipe follows)
Cream butler and granuloted sugar; stir
l'libJr, voflilla, and solt Add filberts and
mIX 'MIll Shope teaspoonfuls 01 dough
I'tl IxlUs Place bolls 1 loch aport on

t.I9I(I!Sed boI<lng Sheets, li0ii00 slightly

BW III a preheoled 3OO-degree oven
18 tl20 mlnules Cool slighrty, /hen roll in
CIri!cIIorws slJ90I Cookies may olso be
ted with Posl9I Glaze
YIeld: otxlul 6 dozen cookies

PASTEl GlAZE
Thtfl.!rur of our Sla;e fll/1 lit' chIIlJXt',j
bysubslillltillS orall,'':!' or /('moll juicf' for
IhtWlllrr,

3 kl4 tablespoons hOt woler

Red food COIonng
2'h rups conlectlooets sugar, silled
.tal wol and lood coloring gradually to
!Up (No'e: Be corelullo odd only a lew

ItQp:s 01 COlor at a hme.) Beol mixture unhl

JP'OOIIl. drizzle or poor DVef cookies.

Combine all ingredienls in a 10-inch

skillet CooII over low heol, sllrring
conslonlly, unlil buller is melled ooc! mlxlure
Is blended. Keep 5I<.illel warm over very low
heal Drop heaping teospoonfuls 01 mlxlure
2 Inches aport onto a greased baking Sheel
(Nole: BoJ(e only 4 COOkIes at a Hme.) Bake
In a preheoled 350-00glee oven 5 minules
Of unlll golden Use a spolula 10 loosen and
tum COOIties over, qUickly roll eoch one
around 1t1e handle 01 a wooden spoon II
COOkIeS become too lirm to roll, reheat 10
oven a mlnule to soften Cool railed COOkies
on wire locks Repeol until all boffer Is
used, greasing baking sheel each lime
Store cookies In on alrtighl container
Yield: oboUI21h dozen cookies

CREAM CHEESE SPRITZ

cup vegeloble shorteoing
package (3 ounces) cream
cheese, sot\ened
cup granulated sugar
egg yolk
Ieospoon vanilla exlfoct
21h cups all-purpose "our, sifted
Ih laospoon soli
1/. 190spoon ground cinnamon
Food coloring, if desired
Orog~

10 decorate

Cream shorteolng and cream cheese

Gmduolly odd sugar and mIX well Beol
in egg yolk and vanilla. Sill "our WIItI salt
and CllVI(]mon; groooolly odd to creamed
mixture Tlnl Wlih food COloring, if oeslred
Fill COOkie press and form coollies on
ungreosed baking sheets Bake In a
pieheated 350-degree avail 12 to
15 mlnules Cool belore removing Irom
baking sheals Decorate wilh dragoos
Yield: oboul6 dOlen cookies

MINT PATTIES
112 cup butter, melled
1 cup granulated sugar
1 egg
3
1 /. Cups all-purpose flour
1 Iaospoon baking soda
1 Ieospoon peppermint extract
B ounces chocoiate-liavored candy
cooling
package (6 ounces) semisweet
chocolate chips
Boot buller, sugar, and egg togelher
Combine flour and boiling soda. odd 10
buller mixture. Slir in pepp8fmlnl extroct
Drop by teospoonluls onlo gr9llsed baking
Sheets Bake in a pieheoted 350-iJegree
oven 8 to 10 minutes Remove Ifom bakrng
Sheets and cool on Wire rockS
Mell condy cooling and Chocolate Chips
In 1t1e top 01 a double boiler over simmering
woter Drop each cookie Into ctrocolate to
cool lin out with a fork, wiping excess
chocolate from bollom of cOOkie. Place on
waxed paper and allow Chocolate 10
horden
Yield: about 3 dozen cookies

MERINGUE DELIGHTS
egg while
3/. cup firmly pocl<ecI dark bfown sugar
I tablespoon all-purpose flour
Pinch ot sail
cup pecans, chopped

Beot egg white until stili Add brown

sugar and beat until blended Slir In IIQ1Jr,
sal!, and pecans Drop teaspoonfuls 01
mixture 2 inches aport onto greased baking
Sheets Bak& in a pieheoled 325-d&groo
oYeO 10 minutes Cool Sllghlly before
ramovlng from bakrng Shools
YIeld: oboul3 do.Zeo COOkies

You 'll wilnl to bring out your i>t>sl

silver and crystal serving pieces for

tMse eleg;lnl cookil'S: Filbert Cooki('S

Irlockwi$t frolll top r(,<la;, Meringul'
!klights, Cream Cheese

Spri l ~ ,

Almond Crisps, "nd Mint Pallies.

35

CHAMPAGNE APRICOT CREAMS

package (6 oooces) dried
OPflCOts, dICed

Shope Chiliad mlX1ure Into I-Inch bOils,

pIOC8 on 0 baking sheellined Wlltl WCIxed

cup brut coompogne

popef Refrlgerole un~1 firm

Mel! candy cooling and chocolate chips
In lt1e top 010 double boiler over slmmermg
woler Work ing with only 4 or 5 candles 01
o time (keep remaind9f relrlgefOled), dip !he
condleS into the chocOlokl Retum 10
reITigerolol to allow chocoIole to horden
Mel! While chocolal8 in microwave or in
the lOp 01 0 double boiler over simmering
wo!ef Spoon 'Mlile coocolote Inlo 0 pastry
bog fined WIth a smoillound III' Pipe
decorative lines on tops of candles. Store
conches in refrigerator
Yield: about 40 candies

111 cup butler, sotlened

2 1/ . cups coofection&rs sugar, silled
8 ounces chocoiate-liavored candy
cooling
pockoge (6 ounces) semisweel
chocolate chips
2 ounces 'Nhlle chocolate lor
garnish
Marmote apricots In champagne 01
room lempefOhJre 1 hour Drain apricots,
sal aSide
Bear buner and conlectlon8rS sugar until
nutty Shin marlnoted oprIc::ots TronsfeJ
mLXIure to a small boWl, coY$' and
chill overnight

Surprise s.-l!l t~ with these whimsic.al

r '-'ppermint Stockings. I lc'lI lo\'c thcm
- and so will thc kids!

PEPPERMINT STOCKINGS
COOKIES
3 1/. cups all-purpose flour
1 tablespoon baking paoNder
112 cup buller or margarine, softened
1 1/. cups granulated sugar

'''''

21h teaspoons peppermint extrOCl

1 teaspoon vorullo eXfrOCl
II. cup milk

ICING
1 cup confectioners sugar
2 tablespoons milk
1 tablespoon buller. softened
Red posle food colol'lOQ
Preheat oven to 3SO oegrees For
cookies, combine flOUr and baking powdef
in Q medium bowl 1ft Q large bowl, cream
buller, sugar. egg. and extracts. Add
Ingredlenls altemalely with milk On a lightly
noured sur1oce. use a floured rol[mg pin to
roll out dough to lIs-inch thickness Using
deSired COOkte culteJ, cui out dough
Transfer COOkies 10 a lightly greased baking
sheet Bake 8 to 10 mtnules or unhl very
IIghIly bfovmed around edges R9m0ve trom
pons and COOl on Wire rocks
For icing, beat conlectioll9fS sugar, milk.
and buller unhl smooth; ~nt red Ice cook~
as d9Slred
Yield: about 3 dozen 3-inch-IOf1g cookl9S

rxv

A bite into one of th ...-sc Champag ne Apricot Cl"{'il!llS reveals tas ty bits of drkd
apricots that have been ma rinated in champagne.
36

The ft",Hive look of ou r A lmond C h ris tlllils Trees is cnhilnced by th ei r raspber ry ja m filling. Whether p lall1, iced, o r
decorated, SugM Coo kies il TC trad it iona l ho lidllY (ilvori h..> s- and th ey're so m uch fu n to ml1 kc in your favorite Sh ilJX'S!

ALMOND CHRISTMAS TREES

1'/. ClJps buner or morglllioe,

-..,

'Il cup gfOIlUIOted sugor

2 cups oil-purpose fiour

cups finely ground almonds
Ieospoon ground cinnamon
teaspoon ground nutmeg

I'll
1
'h
'h
'h

IeClSpOOn vcnllia extTacl

I8CISpOOn almond exlmct

Rospbefry ;am

ConfecttoneIs sugar

Creool butter and granulated sugar until

IqlI ond lIufty Slir in flour. almonds,
cmomon, nulrneg, and 8XITOctS, Wrap
(b.gh In plastiC wrop and chill 1 hour
Preheoloven 10 375 degrees DIvide
<bJ1I in hall On a lightly noured surface,
use 0 mad roiling pin 10 roll oul hot! 01
!b.JIl1o '1.. lnctltluckness USing a
4'h-inch !fee-Shaped cookie culler, cui out
24 trees PIoce cookies on a hghlly greased
txlkJng sheet Roll out remaining holl 01
cb.gh and cui out 24 additional trees
lIsIng 0 drinking strow, randomly wi 0 few
taes lOr 'omameols" In second bOtch 01

I """'" - oook", "" 0 I~hltv ".".,

baking shee1 lllhefe is anV exffa doogh,

roll ouI and cui on wen number 04 trees,

makmg hOles in hOlf Of them Boke 8 to
10 minutes Of until lightly brov.rned
Remove Irom shOOts arld coolon
wire rocks.
Spread each solid tree wilh (] loyer
01 rospbeny jam. Place (] tree WlItl hOles
on top 01 jam Ioyef and dust wrlfl
confectionefs sugm.
YIeld: about 2 dozen COOkies

SUGAR COOKIES
'/1 cup butter Of margarine. softened
1 cup gronulaled sugar

''''

I 'll Ieospoons vanilla eXlrocf

'12 teaspoon almond extrocl
2 cups oil-purpose flour
Th teaspoon boking powOeI
,/. teospoon soil
Icing (recipe follows)

Croom butter and sugar unlillighl and

fluffy Bealln egg ond exlrocts Sift togelher

dry Ingredients Gradually add dry

ingraclients to creamed mixture, blending
well. Wrap dough in plastic wrap and chili
at least 1 hOur
Preheot 0Y9Il1O 400 degrees On (] IIghltV
Houred surface, use (] floured rollil'lQ pin 10
roll out dough to '/8-lnch thickness. Cut out
dough using desired cookie cutters, Place
cooI<.ies on IighliV greased boklng sheets
Boke 8 10 10 minutes or until edges Ole
lighllV browned Remove from sheets ood
COOl on wife rocks
Ice and decorOle COOkies, if desired
Yield: about 3 dozen 0001\1(15

ICING
2'/. cups confectioners sugar, Sifted
' /~ cup milk
'/7 teaspoon vanilla extract
Red and green load coloring
(ophonol)

Combine 011 ingredients, bleocllng untit

smooth DIp tops of cOOl<.ies in Icing, ploce

on wile rocks to dlY. If desired, divide

remaining Icing and odd food coloring to
icing, stirring 10 blend well Spoon Into
postTy bogs filled WIth smell, round tips,
DecofOle lops 01 cookies
37

3S

CHOCOLATE GINGERBREAD

FRUITCAKE CHRISTMAS
COOKIES
'h
1
1
II!
II.

1/1 COp buller Of margarine, soIIened

3/. COp IIrrnly pocked dor1I brown sugar
'h CUp darK corn syrup
cup molasses
1 egg
3 cups o11-purpose nour
'11 cup cocoo
1 leospoon ground ginger
1 teaspoon ground cloves

C\4l buller or (flO/QOuna, SOfIened

cup gronulated sugar

egg, bealen
reospoon baking soda
cup sour milk
JI(. 10 2 cups oil-purpose llour
Ih Ieospoon soil
Ii. cup chopped cancll9d cherrl8S
Ii. cup chopped doles
l{, cup chopped pecans
Bullefcream Frosting (recipe
follows)
Red and green candied cherries
10 decoro!e

'I.

CnKlm buller and sugar, stir In egg

9i klg8Iher baking soda 000 sour milk,
pUlIIy 00d 10 creamed ml:d\Jre (Nole:
Mill: may be soured by sllfflng 1 loblespoon
ImIn jUice or vinegar inlo scont 11. cup
\\OOIe milk) Combine flour and soil,
~Itv odd 10 creomed ml~ture St1r In
lUI (I'd pecans unlll well bl&ndecl Drop
IIios!XIOOruls 01 dough onto greosacl baking
S'I8IIIS Bake In a Pfeheoled 350-degree
CMlIllO 10 12 minutes Cool cookies on

...

Cream buhllf, brown sugar, com syrup,

and molasses AcId egg and beoI Ufllll
we11 blended Add IIoor, cocoo, and spices;
stir unlll blended, oadlng more flour II
necessary 10 moke a still dough Covel and
chill O1leost 1 hour.
On a IIghlty Roured surface, use a lloured
rollu"Ig pin 10 ro11 out dough 10 lIs-Inch
thickness CuI out WIth desifed cookie
culters and pIoce on uogreosecl baking
sheelS Bake In a preheoled 325-degree
aven B 10 12 mlnules. COOl and remove
from baking sheels
YIeld: about 3 dozen cooI<.ies

WHITE CHOCOLATE CHUNK

MACADAMIA COOKIES

Butlefcreom Frosting on cookies

In! decorate With red ond green cherries

Yield: about 3 dozen cookies

1/2

2
1
2'"
1

BurrERCREAM FROSTING
2 cups conleclioners sugar
2 Ioblespoons butter or margorlne
I toblespoon milk
1 teaspoon vonilla eK1roct

1
1

Blend all Ingredients unlll smooth Add

rrm milk or sugar as necessary 10 achieve
sp-eodiog consislency

cup bultllf 01 margarine, SOfIened

cup lirmly pocked light brown sugar
cup granulated sugar
eggs
teaspoon vanillO exlrocl
cups a11-purpose nour
Ieospoon baking soda
IeOspoon soli
cup mocodomio nuts, coarsely

"'0.""

2 cups while chOcolate or almond

bork, broken Into bite-size

pieces
Qeam bUtt9f and sugars until IIghl ond
nully Beat in eggs and vonillo CombIne
flour, baking soda, on(! soli; gradUOl1y
odd 10 creomed miKlure Stu In mocodomio
nulS and chocolate. Drop by heaping
leaspoonllJls ooto greased baking Sheets
Bake In a preheOled 350-degree oven 10 10
12 minutes COOl slighfly belore removIng
from baking sheets.
YIeld: about 6 doZen cookies

CINNAMON BARS
Here's a collection of cookies

10

p1ea5l' your cou n try-lovin' heart: Whi te

Chocol~te

Chunk MaCOld ,l1nia Cookil'S

IdGrkwisr [rol/1 tap Itfl), Eggnog

Cookies, Cinnamon Bars, Chocolate
Gingerb read, Shortbrl'ad,
and
Fruitcake Christmas Cookies (r;:lIkr).

cup bunllf or margarine, sohened

' /. cup granulated sugar
2 cups all-purpose flour. silled
3 teaspoons ground cinoomon
I egg, separated

1 toospoon vanilla exlroct

1 cup chopped pecans

Cream buller and sugar Combine I\ouf

ond cinnamon, gradually odd 10 creamed
mixture Slir In egg yolk and vanilla unlll
well blended SprOOd dough in a greased
15'11 x 10 112 x I -Inch-deep jeUyroll pon
and pot doVm Brush egg white on top of
dough Sprinkle pecoos over doUgh, press
pecans InlO dough Bolle in a Pfehealed
3OO-deglee oven 30 minUleS CUllnlO boIS
and remove Irom pan 10 cool
Yield: aboUi 2 dozen bars

EGGNOG COOKIES
1 cup buller or margarine, sonened

2 cops glOnulated sugar

I
4
3
2

IeOspoon vanilla extrocl

egg,

cups all-purpose nour

teaspoons boklflQ powder
,h teaspoon ground nutmeg
'12 teaspoon soli
Cream buller, sugar, and vanilla Beatln
eggs, ooe at a lime sm dry ingredIents
logelher, grCldually odd 10 Cfoomed ffilXlUfe
Covel and letrlg9fote several hours
Drop by heaping teospoonfulS 0010
ungreased baking sheets Bake in a
pretteated 375-degree oven 610
8 minutes or until lightly browned around
the edges COOl sllghtty before removing
nom baking Sheels
YIeld: obou1 8 dozen COOkI9S

SHORTBREAD
1 cup buller, sonened
'h cup granulaled sugar
2'12 cups oil-purpose nour, slned
Qoom buner; grodually odd sugar and
blend unhl light and f1ully stir in nour unlll
v.1!11 blended Cover With waxed paper and
chili lor several hOUrs
Worlt With hall 01 dough 01 a ~me and
store remaInder in relrigerotor Press
dough Inlo a cookie mold or use a floured
roiling pin to roll aul dough on a lightly
lloured surfoce 10 'h-inch thICkness, cut oul
With desired COOkie cutt9fS PIOce on
oogroosed baking sheets Bake In a
preheated 3()()..00gree oven 30 mlnuleS
Cool Sllghlly balere removIng nom sheeIs
Yield: abaut 3'11 dozen cookies

39

PUMPKIN-WALNUT COOKIES
COOKIES
I cup butler or margarine, sollened
I cup gronulated sugar
1 cup conned pumpkm
I "g
I teaspoon vonillo extract
2 cups oil-purpose 110ur
I teaspoon oaking powder
I teaspoon ground cinnamon
1/2 teaspoon ground nulmeg
'11 teaspoon baking soda
112 teaspooo soil
teaspoon ground allSpice
I cup raisins
I cup chopped walnuts

'I.

ICING
I cup conleelioners sugar
1 package (3 ounces) cream
choose, sollened
2 tablespoons weter

Cut in heart, moon, and star shapo..>s, Santa CookiL'S dl'Coratcd with colorful
(rosting and bits of licorice will delight young and old alike.

SANTA COOKIES
COOKIES
'I! cup butter or margarine. sohened
'h cup vegetable shartemng
1 cup granulated sugar
1'h teaspoons vomlla extract
3 eggs
3'11 cups all-purpose flour
2 teaspoons cream ollortor
ICING

3 cups confectioners sugar

'I. cup buller 01 margarine, softened
II. cup milk
I toospooo vanilla 9)(lroCI
Red peste IDOd cotoring
Small pieces of block liconce to
decorate

FOf COOkies, croom buMer, shortening,

sugar, ond vomlla in a large miXing bowl
Beat in eggs, one 01 a lime, beaflng well
offer each odd ilion Slil in flour and croom
4U

Preheat oven 10 350 degroos For

cookies, cream buller and sugar In 0 large
txlwI until fluffy. Add next 3 Ingredfenls,
mixing well. In 0 meclium bowl, sill togerher
next 7 Ingredients. Add 10 creamed mixture,
mixing well . Sllrin roislns and mlnuts
Drop by rounded teospoonfuls onto 0
greased baking sheet, Bake 12 to
15 minutes or unfit lighlly browned. COOl on
o wire rock.
For icing, combine oll lngredienlS In a
small bowl until smooth _Driuie Icing over
cooled cookies. Allow icing to horden. Store
In on airtight container
Yield: aboul 7 dozen cookies

01 tartar, Wrap dough in plastic wrap and

retrigerate at loosl 2 hours

Preheat oven to 425 degrees On a lightly
floured surface, use 0 floured roiling pin to
roll out dough to 'Is-Inch thickness, Use
star, moon, or heart-shaped cookie cullers
10 CUi out dough. Transfer cookies to tightly
greased baklJ'lg shoots and oake 6to
8 minutes or unl,ltlghlly browned around
edges Remove from pans and cool ()(l
wire racks
For Icing, combine all ingredienls except
food calOling in a medium mixing bowl,
blending untit smooth. Divide icing in half,
lint half red Referring 10 pholo, Ice cookies
With red icing. Use a pastry bog filled with a
small round tip and filled with while Icing to
pipe beards and Irlm, Decorate wiltl small
pieces of licorice fOl eyes
Yield: obaut 6 dozen cookies

l'umpkin -Wll],Hlt Cookies h~"e a

moist. cake-like texture simil~r to
pumpkin bread.

Chock-full of ~ l monds <llId zippy crystallized ginge r, cn mchy Gingerbrvad Toasts are light. flavorful swl't"ls.

GINGERBREAD TOASTS
2111 ctJp5 oil-purpose flour
It. cup finely minced crystallized

""9"

Ieospoons boklng powder

l/. Ieospoon sot!
111 Ioospoon ground ginger
II. teaspoon ground cinnamon
III cup butler or morgarine, satlened
II< cup granulated sugar
2 eggs
1 teaspoon vOnilio axirocl
!Il cup blanched Whole almonds,
loosted and coarsely chopped
toospooos milk
Gmnuloled sugar

Preheat oven to 375 degrees. Combine

flour, crystallized 9in99l', baking powder,
sail. ground ginger, and cinnamon in a
medium bowl. In a large bowl, boo! buller
and sugar un~1 fluffy Beat in eggs and
vonillo. Stir In flour mixture and almonds.
Divide dough in holf and shope each holf
into (J 12 x 2-inch strip on a foil -lined
baking sheet. Smooth surface of each slnp
Brush each wift1 milk; sprinkle wilh sugar
Bake 18 to 20 minutes or unlillighl golden
brown ond firm 10 the touch Remove
Irom oven ond reduce temperoture to

300 degrees_ Ploce strips on a wire rock

ond cool 15 minutes
Ploce strips on 0 cuning board ond use
o serroted knife to cut each striP crosswise
on the diogonal into 'hinchthlck slices
Place slices on a baking sheet ond bake
10 minutes Turn slices over and bake
10 minutes more. Tum off heat ond allow
loosls 10 cool in oven, leaving doar
slighlly ojar.
Yield: obout3 dozen loosls

HOLIDAY SUGAR COOKIES

eM Sligor rookie!' U'" d.wml.>d willi

aJorfu1 frosling made IblllS lite BillIe,

F~Ii"g ,('opt. 111 81!~lh.. glll:::rn

/II/gels

IfIrJoot of IImlt/illil llOrrl'ialll , u't' froslt~1

tMrr a1th lilt P".tel Gill:" (rn:lpt' (III ~gr

15;DlPlit rtd {uoI.1 cO/Qril1,'{J, /Iud lellht'III

dtyatwmglr/

'11 ~ bullef, soltened

'h cup vegetoble shOf!enmg
1 cup granulated sugar
l'h teaspoons vanilla extract
3 eggs
3'h Ct4IS oil-purpose flour
2 IIlOspoons cream of tortar
1 Ieospoon boklng soda
8uUef Frosting (recipe folloYis)

Creom buner, Shortening. sugar, ond

~ Lr'I111119tll and Ilufly Add eggs, one
Cia bme, bearing well afTer each addition
CoolbIne flour, cream ol lortor, and baking
saki; gradually add to creamed mixture.
CoYer and relngel'Ote several hOUfS.
WoO! wtIt1 hOlf of the dough at a lime and
sbe remoindef in rehigerotOf. On a lightly
bnd SU1ace, use a floured roiling pin 10
Kfoca doogIllo 'I.-Inch thickness; cur out
'dI d8S1rad cOOde cutters Place on lighltV
pJSed tXJIung sheets Bake in (] plehOOled
42~r99 oven 6 10 8
~ braNll8d Store In

minutes Of until

airtight conloillers.
woxed poper be!Y.'een layefs

""""'"

YIeld: OOOU\ 5'" dozen COOkies

SUTTER FROSTING
3 alPS coofectlone.'s sugor, silted
'10 rup Mer, melted and cooled
'10 !lip whipping croom Of milk
'I! IeoSpoon vanilla extrocl
Food colOring

B81d sugar ond bulter Add whiPPIng

VIlnillo, beoI until smooth
Tn rosting With IDOd colOring ond
dimale cookies
CIQI'I and

These flosti\'!.' cool..i,,$ S.l y Christm as

merry way: lemon &lrs (clochl"SI!
jrpm lop), Wreath Cookies, Holiday
Sug.u Cool.i('s dl.'Co ratcd with butte r
frosting or pastel si.lZe, Ch('cscc.ake
Bites, and M('){ic.lll Chocoiat(' CooklCS.
III ~

MEXICAN CHOCOLATE
COOKIES
1'12 cups but19f, softened
P/4 CtJp$ gronulOled sugar
2 eggs, sllghlty beaten
3 cups all-purpose noUi
I 'h cups cocoo
1 teaspoon ground cinnamon
'h leaspooo ground block pepper
'/. teaspooo soli
4 10 6 ounces semisweet baking
chocolote, mailed
Croom bun8f ond sugor, odd eggs ond
beDt unllillufly. ~n dry ingredients together,
groduolly odd 10 creamed mixture Beat
unlll 'Nell blended, oddlflg more flour if
dough seems too son Divide dough into
thirds ond wrop In plastic wrop; chili Of
leosl 1 hour
On 0 Ilghlty floured surface, use 0 /loured
roiling pin to roll out dough to '/a_IOCh
Ihlckness, CUi out with desired cOOl<.ie
cutters. Place on greaSed boklng sheets,
Bake In 0 preheoted 375-deglee oven 8 to
10 mlnules or until crisp but not darkened
Cool 00 wjre racks; drizzle melled chocolate

on
"""" IOOS
YIeld: aboUt 3 oozen cookies

LEMON BARS
21,.
2 114
1
2
4
1
2
II.

cups oil-purpose flour, divided

cups coo\echoners sugar, divided
cop buller or morgorll"l8, melted
cops gronulotecl sugor
eggs, slighlty beaten
teospooo baking powOef
cups coconut
cup plus 310 4 toblespoons lemon
juice, divided

Combine 2 cups lIour ond II, cup

confeetioners sugar Add melted !)Utler;
mix wetl Spfeod mixture In 0 greased
13 x 9 x 2-inch baking pon Bake In 0
preheated 350-degree oven 20 10
25 minules
Stir gronuloled sugar ond eggs togelhe!
Combil"l8 bIlkJng powder ond remaining
cop 1l0Ul, odd 10 sugor mixture Sill in
coconut ond 1/. cup lemon Juice Pour
over baked crust. Return 10 oven ond boke
30 minutes; cool.
Combine remaining 13 /. cups
conleetioners sugor ond remaining 3 to
4 tobiespooos lemon Juice. pour over baked
mixture CUt into boIS
Yield: oboul 2 dozen bors

'I.

CHEESECAKE BITES
WREATH COOKIES
3
'12
3/.
3
3 'h

toblespooos buller Of morgoril"l8

cup IIghl com syrup
teaspooo green liquid fDOd coloring
loblespoons granulolOO sugor
cups corn!loke cereal
Smalt red Cinnamon candles

In 0 large soucepan, mix buner, com

syrup tDOd coIOring,ond sugar Cook over
medl~m heal until mixture balls, Slirrlng
constontly Boil 5 minutes, stirring
trequenlly, remove hom heat Add cereal
ond $hr until well blenOed Drop mlxlUfe by
butteced II. cop measure onto woxed poper
Use buttered fingers to Shope eoch portion
10 resemble 0 wreath; oecorOfe with
clnnomon condills. lilt stond until lirm
Store In airtight contoiners
Yield: obout 12 wreaths

'h
IIJ
'IJ
1

'I.

cup oil-purpose flour

cup chopped pecans
cup lirmly pocked light brown sogor
cup butter or rnarganne, melted
packoge (8 ounces) croom
cheese, softened
cup glonuloled sugar

~ iJI~espooos milk

1 toblespooo lemoo JUice

I teaspoon vonlllo extract

Combine nOUf. pecans, and brown sugar

In 0 medJum bowl. Stir In melted buller unlit
blended Reserve IIJ cup of mixture; press
rernalnder inlo botlom 01 0 greased 8-lnch
squore bilking pon Bake In 0 preheated
350-degree oven 12 to 15 minutes 8eot
cream cheese ond gronulated sugar unlll
smooth. 8eot in remaining Ingredients.
Pour 0Vet" baked crust, sprinkle WIItl
reserved pecan mixture Return 10 oven and
bake 25 minutes Cool slightly, cut Into
2-lnch squores
Yield: oboUl16 squores

Pretty and pink, ~h.rshm;dlow-Mint Simdwichcs Ill'(' quick-;md-easy treills thilt children 1VIIlIo\'c.

MARSHMAllOW-MINT SANOWICHES
2 packages (12 '/1 ounces each)
fudge-covered graham crockers
2 envelopes unHoVOfed gelatin

1
2'1.
1I II
1

cup cold woter, divided

cups granulalad sugar

teaspoons pepperrmnl exlroct

teaspoon vanilla 9xlroct
Red paste food coIormg
OIJnce vanilla-flavored condy

coating and red poste lood

COIOflng

to CkIcoIote

Line the bonom 01 an ungreosed

13 x 9 x 2-loch baking pan WIlt!
36 graham crockers, lOp sides Clown In 0
large miXing bowl. SOIIen gelatin in 'h cup
waler, set OSlde In (I saucepan, combine
remolnmg '11 cup water ond sugor Bring 10
o boll aM boll 2 minutes Stir sugar mixture
In10 gelatin, blending well Iffllrlgetate
10 minutes

Beo! gelatin mlxlure 01 highest speed 01

on electri c mixer until mixture lurns whikl
and becomes thicll like meringue Bealln
exffocts; 1mt pink Pour mixture 0V9f

crockers Top mixture WIth 36 crackers,

lop sides up Re/ngemle about 1 hOur or
unl1l se1
USIf'lQ (I sharp knife dipped in hot WOIef,
cullnlo sandwiches using cOOllle tops
as guidelines
If desired, mel! candy cooting; tint pole
pink DriZZle coOOy cooling over lops 01
coalues to decorate Store at room
temperalufe
YIeld: 36 COOkies

COCOA PECAN MERINGUES

4 egg wt1i1es
1'/1 teaspoons vanilla extract
'I. teaspoon cream Of IOrtor
'Ie teaspoon solt
1 cup granulated sugar
'/1 cup cocoa
1 CUp nnelV grouod pecans

""'" ho""
Preheal oven to 200 degrees, Beat egg
whites, vanilla, cream of tartar, and solT at
high speed unlll son peakS lorm Beat in
sugar, a lew tablespoons at a Itme, unlil
meringue Is slln and Shiny. Sin cocoo on
top 01 meringue and corefully fold inlo
mixture Fold In ground pecans Drop by
heap,ng I9ospoonfuls onto ungreased
boklng sheets PIoc& a pecan hOlt 00 top a
each fTlI!flngue, Bake I'll hOurs or unl,l r'rm
and dry Remove from sheels end coolon
wire rockS
Yield: cbcut 3 dozen cookIeS

COCONUT BEllS
1 cup buI1ar or margarine, softened
Til cup firmly pocked brown sugar
Th cup grorlUloted sugar
1 teospoon Vllflilio exlro<:!

l egg
2'h cups OIl-p\Jfpose Iiour
'11 teaspoon boking soda
III 1905POOO solt
1 teaspoon ground nutmeg
Coconut Filling (recipe follows)
Red and green candied cherry
halves
Q

Boot butter, sugars, vanilla, and egg in

'age bowl until well blended. 5111 in lIour,

tdung soda, sol!, and nutmeg Wrap In

pIosfic wrap and chill until firm, about

1""

PretJeal ovoo to 375 degrees. On 0 lightly

loured surtOCfJ, use a floured rolling pin to

rill WI dough to 'h-Inch thickness. Cut oul

!kuJh usmg 2'h-inch IOUnd cookie culler

Pb::e on ungreased baking sheets. Place

"11 Ieospoon Coconut Filling in center 01 each
1Md. Shape Into a bell by folding opposite
~ together over filling. Pinch top 01 bell
s/9'lIIY 10 make it OOffOWflf than botlom 01
bell, Cut each green cherry half Into lour
~. Place one green cherry slrip at bottom
ctCOOkie lor stem of clopper, Place 0 red
d1eny hall 01 bot1om 01 stem for clopper
Bdu! 10 to 12 minutes or untlt tighlty
twownoo Remove from sheets and coot
IJ1l'iUe rockS
YIeld: about 3 dozen cookies
COCONUT fiLLING
." wp firmly pocked brown sugar
3 IOb~spoons butler or margarine
I'll toblespoons waler
III cup confecliooers sugar, sifted
I con (3 1/1 ounces) shredded
coconut
Jlh \easpooos vanilla extract
'Il cup chopped pecans
., a small saucepan, bring brown sugar,
rutter, and waler 10 a boil. Remove Irom
IIlOI St1r in confeclioners sugar, coconut,
\'(If'l illo, and pecons.

Here ,He two delicio us cooki es to serve you r s pecial Christmas visitors:
de licately textured CO(U<l Pecan Meringues (ill jar) ilnd rich Coconu llklls.

HARD CANDY SANTAS

AND LOLLIPOPS

PEPPERMINT-ORANGE PATIlES

2 cups gronulcled sugar

1 cupwoter
113 cup IIgh! com syrup
1 teaspoon aiHXlSOO flovoring for
condy making
'h to 1 toospoon condy coloring
Purchased lOllipop slicks

., a IorgEI saucepan, combine sugar,

water, ood corn syrup over medium-high
Iloot Wdhout S~rring , cook to hard
m SkJge (300 degrees on (] condy
f1eImomeIer) . Remove from heat and slir
n IIaYoring ood colonng.
For SonlclS, use oolls of aluminum loll to
IlfIlIl oiled two-piece metal oondy molds
WI on 0 baking sheet. Pour mixture Inla
rookis. When miXlure is hard, but not
Wt:O;Ihly cooled, remove candies
i'ooImoids.
For molded lollipops, pour mixture Into
(lied metollolhpop molds. Quickly insert
~~ sticlts into indentollons before
lTIIXItJe hardens Wl1eo mixture Is hord, but
ooIlhoroughly cooled, remove lOllipops

""'-

Ftx round lollipops, pour mixlUre into

3-!o HIGh circles on an oiled baking
Sheet, Quickly insefllollilXlP sticks into
~ before mixture hardens, When
~ ore thoroughly cooled, remove
110m Ixllting Sheet.
YIeld: about four 3-inch-high Santos, fifteen
t 'h..lnch molded lollipops, Of ten round

"""

II!
11h
1/2
14
8

cups sifted confectioners sugar

!Xln (1 4 ounces) sweelened
condensed milk
cup bulle!. softened
teaspoons orange exll"oct
teaspoon peppermint extract
ounces chocolate-flavored candy
cooting
ounces semisweet chOcolate chips
(about 11h cups)

In a large mixmg bowl, combine first five

IngredIents. Btend until smooth Covef and
refrIgerate mixture overnight.
Use IIghlly greased honds to shape
mixture inlo I-inch balls and tlallen ta make
patty shapes. Place panies on a jellyrall
pan lined with waxed paper. Freeze patties
al least 30 minutes.
In a fleo\oy medium saucepan, melt
candy coaling and Chocolate chips over low
heat. Remove chocolole mlxlure Irom heat.
Working with 1 dozen paNies 01 a lime,
piece each potty 00 a fork and spoon
chocolate mixture over top until covered.
Transler poNies to a jellyrall pan lined with
waxed poper. Chill until chocolate hardens
Store in an airtight container in a cool place.
Yield: about 8 dazen condies
Vartation: Ta make peppermint draps,
eliminate orange extracl and increase
peppermint extract to 1 teaspoon. Proceed
as directed. Shope mixture Into I-inch balls.
but do not flallen into potty shapes.
Contmue with recipe as direcled

RUM-RAISIN FUDGE
cup raisins
'11 cup dark. rum
1
2 /1 cups granulated sugar
I cup evaporated milk
I/; cup buNer or margarine
2 cups semisweet chocolate chips
I jar (7 ounces) marshmallow
creme
lh cup chopped pecans
1 teaspoon rum extract

This sweet selection contains oldfashioned confect i ons made wi t h

modern ease! Our collec ti on includes
delicious Pl.'ppermint-Orange Patties
fdockll.'ise from lop Jeff) and soft, chewy
Cumdrops with a crystallized suga r
coaling. Our Never-Fail Divinity
always turns out right because we
substitute marshmallow creme for egg
whites! H~rd Candy Santas and
Lollipops are favorite ca ndies, and
Rum-Raisin Fudge is spiked with
marinated raisins.

In a small bowl, combine raisins and

rum. Cover and morinote overnight 01 room
temperature.
In a heavy large saucepan. combine
sugar, evaporated milk, and buller. Cook
over medium heat, shrring coostonlly,
unlil mixture reaches soH bolt stage
(238 degrees on a candy thermometer).
Remove Iwm heal Stir in chacolale chips,
marshmallow creme, pecans. rum extract,
and raisin mixture. Spread mixture into a
lightly greased 10 x 8 x 2-inct1 baking pan .
Cool and cut inlo squares
Yield: obOUl 4 dozen pieces 01 fudge

NEVER-FAIL DIVINITY
1'/;
II!
2
1/&
1
1'1l
1

cups gronulated sugar

cup waler
tablespoons light corn syrup
teaspoon salt
jar (7 ounces) marshmallow creme
teaspoons vanilla extract
cup chopped pecans

In a large saucepan, combine sugar,

water, corn syrup, and soli Cook over
medium-high heat to hard boll stoge
(250 degrees on a candy lhermomeler).
Plor:e morshmollow creme in a large miXing
bowl. Booting constonlly. gradually odd
syrup to marshmallow creme. Beat unlil stiff
peaks form. Beat In vanilla and pecans
Quickly drop by heaping teaspoonfuls onto
waxed paper. Store In on airtight container.
Yield: about 2 dozen candies

GUMDROPS
4
1
l'h
4
112

tablespoons unllavored gelatin

cup cold water
cups boiling water
cups granulated sugar
teaspoon desired "OVQring: lemon
extract, orange extract,
peppermint extract etc
3 to 4 drops desired food colaring
Granulaled sugor

In a large saucepan, soflen gelotin In

cold water 5 minutes. Stir In boiling water
until gelatin Is dissolved. Stir in sugar and
bnng mixlure to a ball over medium-high
heal. Boil 25 minutes, slirring frequently
Pour mixture into !WO 8 x a-inch pons. To
ooch pon odd lh leaspoon desired flavoring
and desired food colOl"ing (do nat odd color
for clear gumdrops). Stir until combined.
Cover and refrigerate pans overnight.
Using a knife dipped in hot water. cuI
gelatin mixture into 1-inch cubes. Rollin
gronulaled sugar until well cooted Place
gumdrops 00 a sheet of waxed paper and
allow to srt at room temperature IINo days to
crystallize. store in airtight containers
Yield: about 10 dozen condies

LIDAY OPEN HOUSE

C hristlllas is fil e pClfect filll e to apell
ali I' {,cart s nllri 01/ 1' {lOlIIes 10

jriclI(ls (Illd

falllily. It 's tllrollgh ollr hospitality IImt

we are able /0 give back 10 those who
have blessed 0111' fives over the years.

Yallr glles ts will ra ve over every

delicious ot/erill8 - from the IlOrs
d'ocllvres to tlte I liff-colirse meals lUI/lid i/, this colfeelioll. Elljoy file I IIJI
alld fellowship fhat good food enll bring
dl/rillg Ihis holiday senso,,!

Cream)' garlic-flavored Aioli Dip

is delightfu l wit h fres h vegetables,
scafood, or French bread.
48

Succulent Chin~Chkkcn Wings (11:[1) arc baslt.'CI wi th a mixl ureof soy SolUce, horsera d ish, and pl um jam. Chcddr.r cheest,
str;lwbcrry jam, b.lcon, and pecans give Ch~"SC Pockets a sensational laslc.

AIOL! DIP

CHEESE POCKETS

3 cloVes garliC, mll''ICEId

".
2
1
'I.
',.

cup lemon Juice

egg yolks, beaten
teaspoon Dijon-slyle mustard
teaspoon soil
teaspoon ground White pepper
". leaspoon CCJy8Me pepper
] '/1 CtJps olive 011

See servmg

suggesl~s

below

In 0 load processOf or blendef, purtle

gorllc Add nexl 6 ingrecllenlS, process unlll
smooll1 Wilh the motor running, slowly
pour oll lnlo mixture in 0 steody stream
continue processing unhl mixture beComeS
Itllck and firm Chili unhl reody to 59IV9
Serve WIth artichoke hearts, heor1s 01
palm, blanched snow peas, conots,
couhnower, striPS 01 green peppec, cherTy
tomatoes, zucchini, hordcooI\ed eggs,
chunks 01 cooked lobster, cOOllad shrimp,
Of chunkS 01 French brood
Yield: about 2 cups of dip

50

package (10 ounces) rehlgemled

pizzO dough
". cup strawberry jam
l/. cup shredded shIlrp Cheddar choose
'I. cup chopped green onion
5 slices bacon. cooked ond

'I.

oumb""
C\Jp chopped pecons

Preheot 0YeI11o 400 degrees Unroll

pizzo dough and cut InlO 12 equal pieces.
Place I loospoon jam 00 ooch piece of
dough. Top with chOOse, green onion.
bacon, and pecans. Brush edges of dough
with water Fold dough over filling and seal
edgeS WIth lark. Ploce pockets on a Ilgh"y
gfoosed boktng sheeI Bake 12 10
15 minules or unlil golden brown
Serve worm
Yield: 12 pockets

CHINESE CHICKEN WINGS

1112 pounds Chicken wings, disjOinted
and wing lips discorded
1/2 cup red plum jam
3 tablespoons say sauce
2 tablespoons prepared hor5efodiSh
1 tablespoon prepared rrwslOrd
3 10 4 drops hoi peppel" sauce

Chinese hoi muslard 10 serve

Preheat oven 10 425 degrees PIOce

wings In a Single layer on a baking Shee!

Combine Jam. soy sauce. hOrserocllsh,
prepared mustard, and pepper sauce;
bruSh genGlously over wings. Bake 15 10
20 minutes. bosling frequently Serve with
Chinese hoi mustard. if desired
Yield: 0b0r.JI 20 ChICken WingS

SAUSAGE AND APPLE

APPETIZERS
2 tablespoons butter or margarine
1 lorge onioo, chopped

'12 cup apple jelly

'12 cup firmly packed brown sugar
2 pounds cockttlll-size smoked
sausages

3 apples, peeled, cored, and sliced

2 tablespoons water
1 tablespoon cornstarCh
In a large skillet, melt butter over
medium-high heat. Add onion and sauM,
stirring constantly, until onloo is golden. Stlr
in apple Jelty and bl"own sugar. Add
sausages and reduce heat to medium-low
Cook, stirring occasionally, 20 minutes or
until mlKture beginS to thicken. AcId apples,
partially cover pon, and cOOk 10 minutes
or until apples are tender. Combine 'NOler
and cornstarch and stir into mixture in pon.
Cook 2 to 3 minutes more Of un~1 mixture
thickens. Serve 'NOrm.
Yield: about 30 appetizers

The fresh -baked good ness of Soft Breadsticks is en hanced by s moky Mildci ril
Cha>se Spread.

SOFT BREADSTICKS
JIll cups worm waler
2 IOblespoons granulated sugar
\ packoge dry yeosT
1'/. Ieospoons soli
4'h cups oil-purpose flour

legg
1 Icblespoon waler
Coorse solt or margarita solt
., a large mixing bowl, combine,
Jill cups worm water, sugar, yeast, cnd
1,/. Ieospoons salt Stir to dissolve sugar
IJlj )lSI; allow to sit 5 minutes. Gradually
sir in flour, bl&ndlng well to make 0
srrooIh dough Tum out dough on a lightly
bred surface and knead un1i1smooth ond
eIcsIK;. 8 to 10 minUles. Divide dough into
2B eqool pieces. Roll each piece Into on
~oximo!ety 8 x '/.inch breodslick.
Pkr.e on a 9100500 baking sheet
In 0 small bowl, combine egg with
IlObIespoon water. Brush mixture Ove!'
ll9cds!icks ond sprinkle with coarse solt
CcMr ood let rise 25 minutes.

Preheat oven to 425 degrees Boke

15 10 20 mmutes or until brown. Remove
from pon cnd coolon wire rOCk,
Yield : 28 breodsNckS

MADEIRA CHEESE SPREAD

'12 cup Madeira wme
'13 cup buller, melted
14 ounces Gouda choose
I cup sour cream
I teaspoon salt
'Ia teaspoon cayenne pepper

In a small bowl, combine WIne and

butter. In a tood processor or blender,
combine cheese, sour cream, salt and
cayenne. Process unlit smooth With mato(
running, gradually add wlne mixture,
blending unMt smooth Refrigerate 24 hOurs
berare serving to allow flavors to blend.
YIeld: about 2'/1 cups at spl"eod

Apples and brown suga r mingle

with smoked sausagcs to create a
special f1llvo r combinlltion in 5.1usage
and Apple Appetizers.

51

MONTEREY CHEESE CRISPS

lOll

~'(I1!'1

bdieve Irow easy Ihrse an' to

JIIIh-. A spriuklmg of CfIycmre J't!pper

EM thrm an added bile.

pound Monterey Jack cheese,

GlAZED GINGER PORK

Cook~'lI (1111;'1111 (Iud s.:nICd cllld, this gillgl'rf/(lI!'m'd pork is all msy dish for
I'lJterlaillillg.

II. cup soy sauce

sonened (use only Monterey Jock

1/. cup dry White wine

'-J

2 tablespoons honey
I tablespoon freshly grated ginger
I clove garliC, minced
I (3-pound) ooneless pork loin roost
3/. cup currant Jelty

Coyenne pepper or Chill powder

Q.rI Cheese into 1/.-inch -lhick slices, then
oJ slices into circles using a l'h-lnch
wild ooolue cutler. Place cheese rounds
3n:tles opon on on ungroosed non-slick
baking sheel (cheese wHI spread while
tddng), Spnnkle with cayenne or
ChI powder Bake In a preheated
4OO{\!lQree oven 10 minutes or until
gokIen brown. (Do nor overtake.) Remove
aIsps WIItI 0 spatula and coolon paper
kM'eIs. Store in airtight containers.
YiekI: 36 to 42 crisps

SUGARED WALNUTS
Abroir'rr sllsar coo/illS IIlllkl'S lill'S<! crispy

"uts ~ suwl tmll for lire /w/iilays.

8 cups water
4 cups English walnut halves
'h cup lirrnly packed light brown sugar
Vegetable all
In a large pan. bring water to a boil. Add
'IIQlnuIs and boll lor 1 minute. Drain

MlinuIs and rinse in very hot water; drain

!lpn. Place Wllrm walnuts in a bowl and
roI tIrO'.'m sugar Stir until sugar is melled,
~ 0 heavy skillet, heal 1 inch of all 10
320 OOgroos on a candy thermometer
Coct 2 cups of walnuts at a time 3 to
4minutes (Do not oV&rcook.) Dram on
jXlpeIlOwels, Store in OIrtighl containers,
~: 4 cups wolnuts

SWeet mustard to serve

For marinade. combine soy sauce, wine,
honey, gmger, and garlic. Place roost in
marinade. Cover and marinate roost in the
refrigerator 6 hours or overnight, turning
several times
When ready to cOOk.. remove roost from
container and piece on a rock in a shallow
baking pon. Insert meotthermametef.
Reserve 3 to 4 tablespoons of marinade
for gloze; the remainder will be used for
oosting. Basling several times with
marinade during cooking, bake in a
preheated 300degree oven 2 hours or
untilthermomeler reaches 175 degrees,
For gloze, combine 3 to 4 tablespoons
reserved marinade with Jelly in a small
saucepan , Stirring constantly, bring to a
boil over medlumhigh heat; boil I minute.
Set aside to cool
Mer roost is cooked, spoon gloze over
meat until it is completely cooted
Refrigerate until ready to serve Slice roost
POpElf thin. Serve with sweet mustard.
Yield: about 50 slices

MARMALADE MEATBALLS
Bllke

tl!~s<'

ill bil/du_'S alii/ [rnu for

1/

holiday I'arty.
I/l

""

cup watf!(

1 pound rlnely ground chuck

1 cup waler chestnuts, !Inely
(Top) Tl1ngy Gll1zl'd Ginger Pork

'left! and
~p

~l<lrmill<lde

your

guests

Meiltb<ll1s will
coming bilck

formorc,

'h

(&/lo m 11'[1) Meet the cilll for

crunchies with Montl'rcy Cheese
Crisps (c/ochl'isl' fro m /(Jp). Sugnred
Walnuts and Spicy Pemns <Ire gre<ll for
wcking on during the hotidilYs
(&lffam right)

III
2
1/.
213

J11111peno peppers l1nd

bot, spicy pt'C111lS add exciting taste to

ourSpice Che<>S{' Mold

2
2
I

chopped
cup bread crumbs
teaspoons horseradish
teaspoon soli
cup orange marmalade
cup water
tablespoons soy sauce
tablespoons lemon juice
clove gOrliC, fi nely minced

In a medium roM, beo1 egg and 112 cup

'MIfe(. Blend In grCUld ctllJck, weier chestnuts,
breod crumbs, horseradish, and soH

(Note: For tender meatballs, do not

overmix.) Shope mixture into bolls about
3/. inch in diameter. Place meatballs on 0
foll-lir.ed boklng sheet. Bake in a preheated
35Ddegree oven 30 minutes or until
lighUy browned,
While meatballs ore cooking, moke
sauce by combining remaining ingredients
in a saucepan Heat slowly, stirring often.
Place cooked meotbolls In a serving dish
and cover with sauce, II making in
advance, place meatballs and souce in a
covered container and refrigerate. Heal
slOV-lly before serving,
Yield: about 24 servings

SPICE CHEESE MOLD

This ChffSl! bnll ;s 11 blrnd of clreeses with
1/11" bite of ia/a,lf!IIO IX'Jl1107S 11111/IrO/flavored pt'Caus.
2 packages (8 ounces each) cream
cheese, softened
8 ounces shorp Cheddar cheese.
softer.ed
8 ounces Monterey Jock cheese
with jalaper1a peppers. softened
3 drops hot pepper sauce
1'1. cups Spicy Pecans, chopped and
divided (recipe follows)
Fresh gropes and assorted crockers
to serve
In 0 food processor or blender, combine
cheeses and pepper sauce Process unlit
well blended. Place mixture In 0 bowl and
odd 3/. cup chopped SpiCY Pecans Form
into a large boll or maid In a Iquall round
bowl. Cover tighMy and refrigerate overnight.
To serve, remove from refrigerator and
garnish with remaining Spicy Pecans. Serve
with fresh gropes and assorted crackers.
'field: 1 cheese boll

SPICY PECANS
'12 cup butter
3 tablespoons steak sauce
6 drops hot pepper sauce
4 cups pecan halves
Cojun seasaning
Melt butter in a 15'/:;, x 10 Ilinch
'
JeHyrall pon in 0 preheated 200degree
oven. Add steak sauce and pepper sauce;
stir in pecans Spread pecans on pan and
bake 1 hour. Stir otten while baking. Drain
on poper towels and sprinkle with Cojun
seasoning. Store in airtight containers.
Yield: 4 cups pecans

53

FingO:>T !i.1ndwiches filled with juicy bed Pillli("5. s.wory chicken with a hint of while wine, and 5picy pork ,s..USo.lg(' offer
hearty holiday f.1Te in the form of Buffet Burgers (C/ockwis.> from lop}, Chid,... n Puffs, and Stuffed French

Lo.,r.

CHICKEN PUFFS

I,.

buner or marganne

Ih C14l boiling water

'h cup oll-purpose nour

'/. leaspoon soil

1 eggs
1h cup Shredcled SWIss Cheese
1 cup finely chopped ooof(ed

_eo

'h cup Chopped almonds

'h cup moyonllClise
'I. cup finely chopped green pepper
'I. cup finely chOpped IOmolo
2 k1bles!XlOnS wtlilEl WIne

'11 IeClspoon seasoned soli

Il Ieospooo ground block pepper
PrBheot oven to 400 degrees In 0 small
D.aipOI'Iover medium-lOIN heat mell
MEr 'n WOl6l' Add "our and sot!, sllrrlng
II'IiI mimJre forms 0 bell. Remove from
1m! ood 01i0'N 10 cool slightly Add eggs
(I'd beat vigorouslV until smooth Stir
Drop dough by heaping
8Jspoonluls onlo a greased boklng sheet.
8cte 20 minutes or unlll golden brown.
Rr:mow puffs from oven; cool and split
Carome remaining ingredlenlS, adding
100'9 mayonnaise if needed 10 molslen Fill
(Q:t\ pull wilh 0 heaping leospoon of
dDen mixture
'fleId: aboUt 2 dozen puffs

"dleese

STUFFED FRENCH LOAF

)ft'11 U'Iwt 10 kfCp /Ius rtYlpt all !mlld
~!(' WIll, your
ftitr hamell/lldt' sou/~.

ritr tilt lrohdnys to

I klof (1 6 ounces) French bread

8 CUlCeS Spicy bulk pol1l sausage

'h cup chopped onion

1 clove garlic, minced
legg

2 tablespoons chopped fresh parsley

1 toblespoon Dijon-style muslord,
drvided
II. cup shredded exira-sharp Cheddar

Cook sausoge, onion, and garlic In a

heavy skillel over medium heat until meat
is brown; drain In a large bowl, combine
bread crumbs, meat mixture, egg, parsley,
and I leaspoon muslard; sel aside.
Using a blender or food processor,
process cheeses, olive oil. remaining
2 IOOSpOOns mustard, and pepper unltl
mixture forms a paste, about I minule
Spread cheese mixture evenly over Inside
01 each bread hOt! Spoon meat mixture inlo
caviTy of eoch brood half Place bfood
halves togeItler Wrap 1001 in fail Bake
30 10 35 mtnutes or unhl heClled through
Cur 1nlo l ..inch.. thiCk slices.
Yield: about 16 servings

BUFFET BURGERS
2 pounds leon ground beef
1 cup soft bread crumbs
112 cup chopped OI'1ion
1 egg, lighlly beaten
I tablespoon mayonnaise
1 leaspoon garHc sail
1 teaspoon lIolion seasoning
teaspoon ground btack pepper
1'/1 cups shredded mozzarella cheese
20 sma!! square rolls, heated and
split

'I.

COLD SHRIMP, ARTICHOKES,

AND MUSHROOMS
7 to 8 pounds shrimp, bOiled,
peeled, and dBvelnad
oons (14 ounces eoch) artichoke
hearts, drOlnad and halved
1 pound fresh mUShrooms, sliced
2 cups olive 011
2 cups vegetable all
1 cup dry sherry
1 cup garllc.. flavored vinegar
1 teaspoon soli
tablespoon CoJun seosomng
3/. tablespoon hot pepper sauce
(optional)
1/. teaspoon cayenne pepper
6 small red onil)/ls, thinly sliced

'I.

In Il large gloss bowl, combine shrimp,

artichokes, and mushrooms In a medium
boWl, combine remaining Ingredients
(except OI'1lons) Whisk until blended. Pour
over shlimp ml~ture Cover tightly Ilnd
refrigerate for 2 to 3 days, stirring
occasionlllly, Ssvtlral hOurs belore serving,
odd omons. Ploce In Il gloss 5ef\'lng dish
Yield: about 60 servings

Mustard and mayonnaise to serve

Preheat oven to 350 degrees. Combine
ground beef, brood crumbs, onion, egg,
moyonrKllse, garlic soli, Italian seasoning,
and pepper, mix well Press meat mixture
into ballOm 01 a 15'11 x lO h ..inctqellyroll
pon 10 Within I inch of edges 0( pan. Bake
20 to 25 minutes, dratn. Top meat mixture
With chOOse and bake 5 10 8 minutes
Iongef or unhl cheese is melled Remove
from oven and allow to sit (about
5 mlnules) . Cui moot tnto 20 squares and
place inside spm rolls Sefve With mustard
and mayonnaise
Yield; 20 burgers

,"""

'h cup grated Parmesan choose

tf, cup olive all
1 ~ ground block pepPBf
Preheat oven 10 350 degrees Slice brood
rll'IlU Ieoglhwlse and slightly hOllow out
ea:h roR, leaving a 'h..lnch.. thlck loyer of
Inod. PIoce brood crumbs In contau1er 01
abIeOOer or food processor and p!'ocess
15kl 20 seconos or unhl finety chopped
This flavorful medley of Cold
Shrimp, Artichokes, "Ild Mus hrooms is
So!"$On ..xt with" peppery m,lrinolde.
55

CHEESE CRACKER
VEGETABLE DIP

SAVORY STUFFED
MUSHROOM CAPS

This dip looks fSpt'dal/y pretty 8l1mis/ll'd

;nth Q U'rflltl1 of broccoli and topped wilh
tinychili IXI'ller "liSMs."

with colorful fn'Sll her/'S, cltili peppers. lIud

yellow pt'ppt'r sllIr cu/ouls.

Jlh cups Cheddar cheese snack

crocker crumbs, divided
3 roblespoons butter or margarine.
melted

carton ( 16 ounces) sour cream

I package (3 ounces) cream
cheese, softened
'I. cup Chopped pimientos
" cup finely chopped green peppef
2 teo:spoDOS lIaiion solad dressing
mix
1 teaspoon Worcestershire sauce
I/. teaspoon cayenne pepper
1

Assorted fresh vegetables 10 serve

Combine 1'/J cups crocker crumbs
tnj me~ed b'Jller; mix well. Press hall
crumb mixture into bottom of a
tu'Bed 8-inch round spring/arm pon.
Coolbine next seven Ingredients,
tinlifl(! weH. Spread one half of sour
I'nI:m mixture over crocker crumb crust
S!Xlnkle remaining buttered crocker
o:uoos over sour cracm mixture; spread
rtrnQlning sour creom mixture over crumbs
Sjri1kIe remaining '/3 cup cracker crumbs
tWr tql. Cover and refrigerate 6 hours
IJovernight
To serve, remove Sides of spring/arm
p:r1 and serve With assorted fresh
~bles lar dipping
I'Iekl: 15 10 20 setVlngs

WI.' garnished tlleSC YJl mIl1Y"I'Jll'ti::"rs

24
112
2
3
3/.
Ih
1/.

medium fresh mushrooms

small onion
cloves garlic. mince<1
tablespoons all
cup shredded Cheddor cheese
cup dry brood crumbs
cup butter, mellad
1 teaspoon Iiolian seasoning
1/2 leaspoon seasoned soli
112 teaspoon ground block pepper
Dash hOI pepper sauce
3 toblespoons butter

Cleon mushrooms by wiping with 0

damp poper towel or cloth. Remove stems
ond set cops oside Combine mushroom
stems, onion, and garlic in food processor
or blender and process until finely
chopped . Heat all in a small skillet. Add
mushroom mixture ond soule over
medium-high heat 4 to 5 minutes Return
mushroom mixture to processor and add
nex/ seven Ingredients. Process unlll
smooth. adding additionol melled butter if
necessary to make 0 smooth poste. Set
aside 10 cool to room temperature.
Preheal aven to 400 degrees. Heat
3 tablespoons butter in skillet ond quickly
saute mushroom oops OV9I" high hOOl 1 to
2 minutes. Ploce oops on a lightly greased
baking sheet and spoon a small amount of
stuffing mixture into each oop Bake for 5 to
10 minutes or until healed fhrough
Yield: 2 dozen mushrooms

IRISH COFFEE
EGGNOG PUNCH
2 C{lrtons (1 quart each) eggnog
'13 cup firmlv pocked brown SugOl
3 tablespoons instant coffee
granules
112 teaspoon ground cinooman
I;' teaspoon ground nutmeg
1 cup Irish whiskey
1 quart coffee-flavored ice cream
Combine first five ingredients in a large
mixing bawL Boot at law speed with an
electriC mixer until smooth stir in Insh
whiskey. Chill 1 to 2 hours.
Pour into a punch bowl. Top punch with
scoops of ice cream .
Yield: obout 9112 cups of punch

HOT MACADAMIA DIP

Tlte rich f/mlOr of macadllmia /lilts
I'll/mllees this cr"lImy dip IIml is Si.'n't'd
hubbliug Itol.
11 ounces (one 8-ounce and one
3-ounce package) cream cheese.
softened
2 tablespoons milk
1 Jar (2';' ounces) drIed Chipped
beef. shredded
1/3 cup finely chopped onion
113 cup finely chopped green pepper
1 clove garlic, mmced
If, teaspoon ground blOCk pepper
1/. teaspoon ground ginger
3/. cup sour cream
112 cup coarsely chopped mocadomla
nuts
tablespoon butter or margarine
Crackers to serve

(TOIl hit) Broccoli nowcrets form a

wreath of green alop this delcct..lble
Cheese Cr,'cker Vegel,'blc Dip.
(TOI' rigM) A food proces!\OT makes it
quick and easy 10 prepare Ihese 5.1vory
Stuffed r.lushroom Caps.

(BottOlll it'/f) Mellow Irish whiskey,

mingled with coffec-flilvored ict'
cream, tUTns ordinary eggnog into
C"lWmy Irish Coffet> Eggnog Punch.

Preheat oven to 350 degrees. Combine

cream cheese and milk. blending until
completely smooth . Stir in Chipped beef.
onion, green pepper. garlic. block pepper,
and ginger. Fold in sour cream. Pour beef
mlx/ure Into a gloss pie plate or shallow
baking dish . In a small skillet, soutl'! nuts
in butter unlif thOroughly glazed Sprinkle
nuts over beef mixture. Bake 20 to
25 minutes or until heated through Serve
hot with crackers
Yield: 12 to 15 servings

(ElDt/l1m rigll/J A rich blend of cnMIlI

(l\eese ,md chipped bed. topped
\\11h S3Ut&--d nuts, makes Ihis Hot
Macadamia Dip a he.1Vcnly spread
lor crackers.

57

(IJfO A combination of spinach, p.1rslcy, wilJnu ls, lind cheest.'S mnkes th is Llly('r~>d. C hr istmllS Chct'Se [.0"(,, luscious holida1
spreild for French bread . (Right) ThIs degan t Blue C heese Mousse has a dclicat(" taste that's deligh tful with cracker!
or gingersnaps.

LAYERED CHRISTMAS CHEESE LOAF

A Slm"It' garuislJ ollrt'S lr Iwrbs aUlI pillk
p.JI'li'rrom~ adds If colorful loud , lo ll,is
1'1<'8" 111100/.
2 pockoges (8 ounces each) Cleam
cheese, softened
cup buller or morgO/ine, soflened
3 tableSpoons milk
2 packages ( 10 ounces each)
frozen chopped spinach,
Iho'N9d and drained
2 cups IlghnV pocked fresh persley.
stems removed
'/2 cup chopped walnuts
'/2 cup vegetobIe oil
1 tablespoon fresh lemon juice
2 cloves garlic, minced
1 teaspoon dried bosil lOOves
1 leaspoon dlied oregano leaves
1'12 cups grated PtJrmeson cheese

'I.

French Ilfeod slices 10 serve

58

In a mixing boINl, baa! creom cheese,

boner, ClOd milk until smooltl Set aside
In a blender or food processor, combine
spil"lOCh, persley, walnuts. vegmble oil,
lemon Juice, garlic, bosll, and oregano
Process unlil smooltl. Add PO/meson
cheese and blend thoroughly
Une a 7' /2 x 3'12 x 2-lnch i0oi pan Wllfl
plosfic wrap Spread onethird of !he cream
cheese mixture evenly in ItIe bo!!om 0/ the
pen. Top wilfl hair olltle splnoch mixture,
spreading evenly Repeal the layers, endlr.g
wiltlltle creom cheese mixture. Cover and
relrigefOte 3 10 4 hours or overnight
Unmold ond corelully remove ItIe pIostic
wrap Garnish os desired and serve WlItI
slices 01 French bread
YIeld: 35 to 40 servings

BLUE CHEESE MOUSSE

2 envelopes unnavored gelatin

'I.

cup cold water

2 cups sour creom
I 'll cups small curd creom -sryIe
conoge cheese
peckage (4 ounces) crumbled
blue cheese
Gfapes lor garniSh

CtockefS or gll'lgersoops 10 serve

Combine gelatin and cold weIer In !he
lop 01 a double boiler, stirring 10 soften
Place over boiling waler ond sllf unhl
geIohn dissolves In a bleodef or load
processor, combine gelatin mlJdure, sour
creom, conoga cheese, and blue cheese.
Process until smooth. Pour Into 0 lightly
olled 3 ' /1-CUp decorative mold or small
i0oi poll Chill Urlhl firm Unmold and
garnish WlItI gropes Serve WIth crocl<ers
01' gingersnaps.
Yield: 25 10 30 servings

I ~CON-CHEESE RING
~ potl'ul

PIII'Qrs of ~Imrp Cheddar

iIrst.gTt't'" oliiOlI, alld baCOII idl/ makt

c/wtst> sprt'Tlli II farof/fr. Top roch bite
IIIlr /I ,rfllll/ IIm",,,,' !If slrawl'"'Y
~ for II

rI.'tlU" ilif!mull({'fII.

package (12 ounces) bacon

pound BxlfCl shmp Cheddar
cheese, shrtldded
bunch green onions, finely

chopped
2 cups mayonnaise
1 teaspoon cayenne pepper
h cup IOosled slivered almonds
Sirowberry pieserve5 000 clockers or
French tMeod slices 10 serve

DILL DIP WITH CRUDITES

Fry boron un~1 CriSP Drain well and
crumble into small pIeCeS In a mediOO1
rnixIJ'I9 bowl, combine boron, cheese,
graeo onions, mayonnaise, and cayenne
pepper, mix Iflorough/y Place almonds 10
Ifle bonom of on oiled 7.-cup ring mold,

press cheese mixture

1010

mold

Refngerate overnight
Unmold chOOse ring onlo ploner Place a
small custard cup filled with slfOwbooy
pr8SM'es In ItIe center of the ring 5efve
with crockers or French bread slices
Yield: 2010 25 S8fVings

l 'h cups sour cream

I 'h cups moyoonolS8
'/~ cup chopped fresh parsley
2 tablespoons lemon juice
3 tablespoons dned solad
seoSOlling

tablespoons dried dill "Need

tablespoons grated onloo
teaspoon ground block pepper

Assorted fresh vegetobles to serve

COmbine first elghl Ingredienls; blend
well Chili at Ieosl 4 hours 10 allow f\ovors
10 blend Sefve With os5OOed vegefables
for dipping
YIeld: about 3 cups of dip

(ufO Breaking ill'l'ily from the trild ilion.al cheese billl is this B.1.con-Cheese Ring, ;I t... ~ty combin,l tion of Chl-dda r chcc<oe and
:..ron decked l'I'ilh illmonds. Strilwberry prl'S('rvcs offer il SWl'Ct contr,lsl to the shilrp C heddilr lilsle. (RightJCnldit('S - crisp,
fresh I'egctilblc pil'Cl'S - ilre il refreshing snil ck WI1I'11 Served with our lively Oil! Dip.
59

Rows of ro.1stcd "Imands i1nd sweet golden chutney give the Curried Almond -Cheese B.'lll (It'/Ii its d istinctive look. Warmly
tucked inside our Crilb-Fillcd I'hyUo Tri<lIlg1es are spoonfulS of tender cr"bmelll mixed with crCilm cheese .. nd zesty spices.

CURRIED ALMOND-CHEESE
BALL
Sen'!' this slIiry sl'rmd wilh w/wle wilt'(ll

crackers 111111 pl,-Illy of mrmgo dlll/lwy for

a ddicious laslr Ireat .

2 packages (8 ounces each)

cream cheese, softened
1 cup mongo chutney, divided
2 teaspoons curry powder
1/1 teaspoon dry mustard
1 con (6 ounces) roosted whole
almonds, blanched
Mango chutney ond crackers to sarve
Combine cream cheese, II< cup chutney.
curry powaet, and dry mustard. Blend well
ond place in a smell bowl lined with plos~c
wrap. RefrigelOte ovemight to allow spices
to blend
Unmold on 0 serving picHer Cover sides
01 cheese 0011 With whole almonds, leaving
the top uncovered Spread remoining
1/1 cup of Ihe chutney oller the lop Serve
with additional chutney and crackers
Yteld: 12 10 15 servings

60

CRAB-FILLED PHYLLO TRIANGLES

Tiles.' Sinfully rich apI,,!lizt'rs may IJt'
prepared 0111' rlay ahel1d 1111r1 re/lta/I'd IX/Oft'

sen'II!!-i.
'13 cup finely chopped green onions
'/. cup butter
2 cons (6 ounces eacn) lump
crabmeat, drained
2 tablespoons all-purpose flour
1 package (8 ounces) cream
cneese, saflened
'h cup cocktail sauce
2 teaspoons tresnly squeezed
leman juice
leaspoon Worcestershire sauce
leaspoon dry mustord
lh leaspoon gorlic sail
11. teaspoon cayenne pepper
2 egg yolks
1 package (16 ounces) frozen pnyllo
dough, thawed
11;; cup outter, melted
Grated Parmesan cheese
In a large skillet over medium heat, saule
green onions In II. cup butter until onions
are render Stir in crabmeat and sprinkle

with lIour; cook 2 minutes, In a small bo'o\i,

combine next seven ingredients, blending
until smooth. Stir inlo crob mixlure, c~
until mixture thickens. Remolle from neat
and odd egg yolks. blending well . SeIIJSQ
to cool.
Preheat allen to 350 degrees. Rel1'"lOW
phyllo dougn from tne package. Before
unrolling, cut dough Crosswise into
4 pieces. each approximately 3 inches
wide. Unroll each piece Take one strip o!
dougn from one of the pieces (oover
remaining dougn witn a damp towel 10
prellent drying) and brush with melted
buttllJ. Place a heaping teaspoon of crab
fi lilng at one shOrt end of strip. Fold comer
of phyllo over filling and continue folding
down entire length of strip, creating a
triangle. Repeat with rema ining sfrips
Place 1 incn apart on greased baking
sheets, Brusn with melted butter and
sprinkle with Parmesan cneese. Bake
lriongles 20 to 25 minutes or until golden
brown and crisp. Drain on poper towels
Serve W(]rm
Yield: about 6 dozen triangles

CARAWAY WAFERS
AnaceJ/ml

h llibbll'f ~

for Pltrlies, lill'St'

fItrorfilled rrack1'rs arc also pt'rfect st'n-ei/

nih simps and sa/lUis.
I cup oil-purpose flour
1 IeClspoon dry mustard
'1. IeClspoon solt
'll cup shredded SWISS cheese
1 teaspoons caraway seed
'h teaspoon paprika
'f. teaspoon cayenne pepper
'Il cup butler or margorine, softened
3 tablespoons cold water
1 teospoon WarcesterShire souce
Poprika

Pr9heot oven 10 425 degrees. Sill flour,

il'I mustord, and soli into bowl. Stir in
1hiEtse, ccrowoy seed, 'h teaspoon
~, and cayenne Cui In butter until
nutul8 resembles coorse meal. Add woler
all Worces\e!"shlre souce, blend with a lork
IliiI dough sticks together, adding more

an necessary. Shope into a ball, On 0

~

Haured surlace, roil out dough to

Ith thickness and cut out using 0

Ph-inch bl5CUIl cutler. Place on on
lI'9'eosed baking sheet. Sprinkle with
~iI<o,

Boke 5 to 7 minutes or until lighlly

"""".

lItkI: about 4 dolen wafers

The crisp, wholesome tas te of c.,rawi1Y Wafers 111~kes them an excellent holiday
snack. When served with soups ,md s.1Iads, they' re a navorful complement to
the meal.

POTATO COINS
2 pounds new potatoes
Seasoned scll
Sour cream
Desired toppings (see below)

...

,."

Preheal oven 10 350 degrees. Wash

potatoes, Place potatoes on a baking sheet
and COVel' with aluminum fOIL Bake 30 to
45 minutes or until tender,
To serve, slice each polato crosswise
into 1/.-inch-lt1lck slices Wilt1 a small
SlXlOn, scoop out a small portion of the
cenler of each pototo slice, creating a small
CaVity, Spnnkle potoloes WIIt1 seasoned
5011 Fill cavity wilt1 sour Cfoom and ony at
lt1e topptngs listed below Serve worm
Yield: about 30 slices
TOPPING VARIATIONS

Red, gold, or block covlor

Crumbled bacon
Chopped onion sauteed In butter
Shredded cheeses
ChOpped green onion
FreSh herbs

Baron, caviar, shredded cheese, and green onions nest le ill beds of sour crea nl
warm slices of bakro new potatoes, making these Potato Coins si mple yet
appetizers.

~Iop

Soll'Ory

6J

ULTIMATE CHILI DIP

MEXICAN QUICHES

TORTILLA ROLL -UPS

.4amrbil1atiCIII of c/leese, IICC/, IIwt chili

GreCII chilil'S mHi MOIl/erey lack rlll'l!SI'

StIlSOIlillgs IImkt'S IIIi5 II Ire/Iffy dill.

add a las/t' of Mexico If) Ihl!Sl' moul/!-

fire so ('fI$ylo /Hake IIht~ld. HfI~'C

tll';/H wllilillg ill Ilr!' refrigerator rmd.llio
tO/l willI our crt'lIlHy gllllcmnoit' jllSI /Jtofon'
scnmrg.

walering I,,'als. This n'Ci/1e freezes wcll for

2
1
2
1

pounds ground round

cup Chopped onion
cloves gorliC, mmced

u/llo orrl' week. To St'fVI", allow qUirin'S If)

cOllie 10 room 11'I'lpemlllrr, IIwrr warm in a

325-degr"" 011('11

iXlCkoge (2 pounds) processed

American cheese, cut Into pieces
oon (16 ounces) undrained chili

coons

1/, cup evaporated milk

2 packages (1 3/. ounces each)
Chili seasoning mix
'J, cup chopped jalopeno peppers

Tortilla Or corn Chips to serve

Cook meat, onion, and garlic In a large

Woven over medium hOOt un~1 meat
stro.Yn: drain. Add cheese, tJeons,
ffiIIil'oted milk. chili seasoning, and

Wto peppers 10 moot mixture; slir.

Co.i over medium heat, stirring ollen,

rilthorotJghly blended and hOOled
trough. Serve worm In a chafing dish
wItJ kIrI1110 or corn chips.
'I'IeId: about 10 cups 01 dip

CRUNCHY SNACK MIX

Hmis OM ",,!'Sial! of liI(, trorii/!Ollal cacal
srruklll!x. This mixtllrf Jm':cs well, so it
IIlIlY hi' made ill ad!lilllfl'.

'h cup buller or margarine, melled

1 pockage Caesar gorllc cheese
salad dressing mix
tablespoon Worcesiershlfe souce
teaspoon seosoned sail
cups bite-size shredded wheal

"",,'chow mein noodles

3 cups

2 cups unblanched whole almonds

2 cups wolnut halves
Preheat oven to 250 degrees. In a small
tKM1. combine buller, salad dressing mix,
I'ioo:esterShire sauce, and seasoned soil;
SIll tI blend. In a targe bowl, combine the
lMKJining ingredients. Pour buller mixture
rM:I cereal mixture, slirring unlillhoraughly
CCOIed Poor onto a baking sheet and bake
llIOUr, stirring every 15 minutes; cool In
~ Store in a tightty sealed container
I'Iekl: about 11 cups of snack mix

1/1 cup buller or margarine, softened

1 pockoge (3 ounces) cream

cheese, softened
cup all-purpose nour
cup shredded Monlerey Jock cheese
can (4 ounces) chopped green
chilies
eggs, lighlly beaten
Ih cup whipping cream
1/. teaspoon soil
Ground block pepper 10 losle
In a medium mixing bow!, combine
buller and cream cheese; blend unlil
smoolll. Slir in flou r. ShOpe dough inlo a
ball and wrap in W(lxed poper. Chili 2 10
3 hours.
Preheal aven to 350 degrees. Divide
dough Inta 24 balls and press inlo lightly
greased cups of mIniature mullin pans 10
form shells. Sprinkle cheese and chilies in
the bottom 01each postry shell. Combine
eggs, cream, soli, and pepper. Pauf over
cheese and chilies in pastry shells. Bake
30 10 35 minutes.
Yield: 24 Quiches

FUZZY NAVEL PUNCH

Here's Ir !l'ollrl~rfui JiH/leil adapla/iml of

the Fuzzy Navd Cock.tail. This is a

sparkling, flflvorflll

PUllCIr Ihal
lnmllo make all yt~lr iOllg.

YOll

will

9 cups OfOnge juice with pulp

3 cups peach schnapps
I bottle (750 ml) brul champagne,
chilled
Crushed ice or ice ring

TlIl.'Sf1

package (8 ounces) cream

cheese, softened
113 cup chunky solso
1/. cup chopped green onion
112 teaspoon garlic soli
112 leaspoon chili pawder
12 (S-Inch) flour tortillas
Guacamole (recipe follows)
Smell red chill peppers to garnish
Beal cream cheese until smoolh. Add
salsa, green onion, gorllc salt, and chili
powder, mixing well. Spread a heaping
lablespoon of It1e cream cheese mixture on
each IOOilla. Roll up each lortilla lighlly,
jellyroli fashion, ana place seam side down
on a baking sheef. Cover and chill 01 least
2 hours. Slice each roll inlo 4 pieces. Top
each appeNzer with a small amount of
Guacamole and garnish Wllh a small red
chili pepper. Serve with additional
Guacamole.
Yield: 4 dozen roll-ups
GUACAMOLE
2 ripe avocados, mashed (about
1 cup)
113 cup mayonnaise
'I. cup chopped ripe olives
2 fablespoons Jemon juice
2 tablespoons graled onion
1 clove garlic, minced
1 leaspoon soU
leaspoon chI!! powder
Dash cayenne pepper

'I.

Using a food procesSQ( or blender,

process all ingredients until creamy ChilI.
Use as topping lor Torti lla Roll -Ups.

Combine orange juice, peach schnapps,

and champagne. Pour inlo a punCh bawl
and odd crushed ice or ice ring .
Yield : about 1 gallon 01 punch

A Christmas party Ciln be il feil l

fiesta when you prepilrc this spicy Tex-

.\lex menu: Mexican Quiches (c/ochl'ise

from lop), Fuzzy Navel Punch, Crunchy

Snack Mix, Torti1l(l Roll-Ups, and

U1tim.lt<' Chili Dip.

63

IMARMALADE CHEESE TARTS

\ cup butter, softened
2 cups oil-purpose !Iour

1 cup groted sharp Cheddar cheese

CUp orange marmalade
1 egg, lighlly beaten

~I

., a medium mixing bowl, combine

*,
Hour, and cheese. Knead until well
0I!n:led Wrap dough In ploslic wrap and

.ole 1 hour.
P!eheat oven to 350 degrees. On a
I#f nourad surface, use a Iioured rolling
PI' kI roll oul dough to lIe-inch thickness.
OJ 001dough using a 2-inch round cookie

W P10ce oooul 'h teaspoon marmalade

IQcenIer of 90ch circle of dough. Fold
iW;lh in holl and seal edges by pressing
dl a foo\. Transfer torts to ungreased
~ sheets and brush lops With egg.
b.810 to 15 minutes or until tarts are set
IJld lightly brQlM'led. Remove from pons

IJld 0001 on wire rocks

lleId: about 5 dozen loris

20 cherry lomatoes
Soli
112 cup finely chopped lettuce
III cup mayonnaise
10 slices bacon, cooked and
Cfumbted
1/. cup chOpped green onion
Solt and ground block pepper to taste
CuI the top all of each tomolo. Scoop oul
putp and seeds. Soli Inside af each tomalo.
Invert tomatoes and drain 15 minules.
In a small bowl, combine the remaining
Ingredients. Fill each tomato Wlih midure.
'field: 20 stulled tomatoes

MINIATURE CORN MUFFINS

WITH TURKEY AND REliSH
cups buttermilk
eggs
cups commeal
cup all-purpose flour
cup granulated sugar
1 leaspoon baking soda
1 !easpoon salt
II< pound sliced, cOOlled turkey
breast
Purcl10sed cranberry relish

2
2
1112
\h
1/.

MARINATED OLIVES
TW sl!lffc~f olives forlificrl witiJ 1'ill!'gllr
IIIdlwrbsgwt' 1111 t'lwydl1y In"lll tllJllril{
~,nlt' n'Ci/1f call /!/lsi/I{ be rlol/bledjor
Iogtr Crf"U'ris.
.

1 jar (8 ounces) pimiento-stuffed green

.,.
'/.
1
1
II.

BACON AND LEITUCE

STUFFED TOMATOES

olives, drained
cup tarragon wine vinegar
cup olive oil
IOb~spoon dried chives
clove garlic, minced
IOOSpoon Whole block
peppercorns

Place olives In a glass conlalner wilh

tl Combine remmning ingJedienls and
olives. Secure lid on Jar and
!h:te to cool olives well. Marinate 01 room
~ature 2 doys, shaking jar daity.
[ron beiae serving.
1lekI: about I cup at olives

~ over

These tiny l3<lcon <lnd Lettuce

Stuffed Tomaloes were inspired by th;,t
all-American s.1nl"iwich, the BLT.

KIELBASA PALMIERS
pound kielbasa sausage, finely
chopped ar ground, divided
package (17 1/. ounces) frozen
pull postry dough. thawed and
divided
cup hot and s.veet mustard,
divided

Preheat oven to 450 degrees. In a

medium mIXIng bowl, beat bullermilk and
eggs. Boot In cornmeal, flour, sugar, baking
soda, and SOli. Fill hghlly greased miniature
mullin tinS two-thirds lull wilh boiler. Bake
IOta 15 minules or until a mullin springs
bock When pressed. Remove muffins from
pons and cool on wire rocks.
Spill cooled mullins In holt and fill each
with a piece of turkey and a small amaunt
of cranberry relish .
Yield: about 45 muffins

In a skillet, brown sausage over medium

hoot. Drain well Unfold one sheet of pastry
and spread with 'll cup of mustard. Spread
hall of the sausage over Ihe mustOld. Roll
each long end lighMy and evenly to cenler
01 pastry. Repeat with remaining postry
sheet, mustard, ond sausage Wrap ~ ghMy
In aluminum foil and refrigerate at least
1 hour
Preheat oven to 450 degrees Cut
palmlers crOSSWise Into 'h-Inch-Ihlck
slices. Place on ungreosed baking sheets
Bake 15 to 20 minutes or until pastry Is
pulled and golden SeNe worm or at room
temperature.
Yield : aboul 40 polmlers

r~J Your gUc:'ts will comc back for moll;' of tht.'S<' scmmplious Imals - and
don I be s llq~nse~1 if 5..1nla himself drops in for a bite: Miniature
C()rt1 Mu.~ns wllh lurk~y and R~lish (f0l') are bite-si7.c s.1ndwiches w ilh Ihe l<lsl..
ala Irad,lLon<l1 turk .. y dmncr. Cns py Klclb<lS.1 P<llmieTS h<lve <l wonderful spirv _
5"II.et'I n~\'or.
-J

(T17I1 right) Sweet or,l1lge m.lrm<ll<lde p<lirt.'d with t<lngy Cht.'dd<lr Chl'('S(' ll1<1kcs
~I M.lrm~l<ldc

Cheese T<lTts

~n

unusu<ll (and d ('iicious!) treat.

(BollolII righl} To <ldd piZZ.1ZZ 10 your pMty trav, try our Marinate..1 Olives wh ich
1n'

n~\'ored with t<lTT<lgon win .. vinegar <lnd herbs.

'
6S

Made wi tn can nro a rtic ho kes a nd c ra bmea t tna t ca n be kep t on ha nd In thc pantry, Ho t Sea food Oi l' (lti' , ml f rncker) isqu
to fix for unexpected gues b . Our sophislica ted Spinacn Pu ffs have gourmet nair, but they' re actua ll y sim ple to prepMe usi
frozen convcnience items.

HOT SEAFOOD DIP

2

cons ( 14 ounces each) artichOke

heorts, drained and coorsely

chOpped
2\1. cups mayonnOlse

2 cups grated Parmesan cheese

2

cons (6 ounces each)

lump
Cfobmool, drained
III cup seasoned bread crumbs
11h teaspoons garlic soli
1 teospoon lemon pepper
Crackers to

S9fV8

Pfeheot oven to 325 degrees tn a

medium mixing bawl. combine all
Ingredients. blending well Pour Inlo (]
greased 3-quarl bakJng dish Bake 20 to
66

25 minutes or unhl healed through Serve

worm or ot room tempet"o ture wi th crockers
Yield: about 6 cups 01 dip

SPINACH PUFFS
Sheet (from a 17 1h-ounce pockage)
Irozen puff pastry dough. thawed
podlge ( 12 ounces) frozen
spinoch souffl~, thawed
egg, tightly beaten
Grated Parmeson cheese
Preheat oven to 350 degrees Unlold puff
IXlSIry shOOt and cut lenglttwise inlO three
equal recTangles Cut each rectangle ,nto

lour equol pieces Place on on ungreased

baking sheel and bake 20 to 25 mlnu!eS
or until golden brO'Nfl and puffed Remow
lops from puffs ond pull oul soft dough
each rectangle With about 2 lob~pooos
01softened souffl~ Replace tops and
WIth egg Spflnkle with Parmesan cheese
Bake 20 mlnules. CUt each puft ln haN
diogonolly Serve worm
Yield: 24 puffs

This attractive Fruit Wreat h w ith Sweet Cheese Di p was inspired by a Della Robbia wreath. Served un your pr(>ttiesl platte.r,
thP wrealh is sure to gather compliments.

FRUIT WREATH WITH SWEET CHEESE DIP

.~ pri"y Imy of frlli/and dil' is really
I/Ilick Q/1d t"lIsy 1I0rly fim'. TIl(' W'I'O!l1 may
!- prrpo mf ol/rod of lime, /Jul kl" 'p IIle elll
(njil freslilly Sprillklil'S willi 1<'111011 jllice.

2 packages (8 ounces each)

cream cheese, softened
jar (7 ounces) marshmallow
creme

'I. cup milk

1'/7 leospoons vanilla exlracl
'12 leaspoon ground nutmeg
Assorted fruits to serve

Place dip in a serving baWl Arrange fruil

around OOWI
YIeld: about 3' 12 cups of clip

In a medium mixing baWl, combine

cream cheese, marshmallow creme, milk,
vanllia, and nulmeg, beallng until smooth .
67

(Left) ScaSl.mcd with garlic ilnd herbs, Boursin Cheese Spread is a typica l Frenc h trt'at. The Cre,lnlY cheese is lx'St if it's "aged"
in the rdriger,ltorovl'rnight. ( Riglll) A packaged dwssing mix S{'asonsourS"lmon Mousse w ith a hint ofb,leon. Dt.'Coratt.'<i with
cherry tomato roses and fres h parsley, the mousse has an elegan t ICK>k - wi thout a lot of work!

BOURSIN CHEESE SPREAO

'1.

'1.
'1.

'1.

pockages (8 oonces eoch)

cream cheese, softened
cup butter, softened
cloves garlic, minced
teaspoon dried oregano I90Ves
teaspoon dried basil leaves
teaspoon dried dill weed
teaspoon dried marjoram leaves
teaspoon dried Itlyme leaves
teaspoon ground black peppel
Crackers to serve

Combine all ingredients, blending unlll

smooltl Cover and refrigerate overnight to
allow lIovors to blend serve at room
temperature W11tl crackers
Yield: obolJ! 3 cups 01 sp!"ead

68

SALMON MOUSSE
W ..

gllrrris/ltd t/!is IIJOII SSI' witlr cherry

r~s

I1ml /l"IIues of /1II1'S/ey. To milk<'

If fOSI', thinly /1t1'lillomnto iu If
cnu/iul/olIS slril'. R'II/I'II tI,C slrip 1111<1
!o1ll111p

serlin'

'I,
'13

'1.
3
3
1
2

tlrc /J<lSI' willi II /,)j)/irl'ick

envelope unllovOl"ed gelolln
cup chicken brolh
cons (6 ounces eoch) pink
solmon, drained
cup mayonllQise
cup minced onion
package (1 .2 ounces) ranchstyle dressing mix wiltl bacan
loblespoons sh9fry
tablespoons minced parsley
loblespoon Oljon-style mustard
cloves garliC, minced

teaspoon Worcestershlre souce

teaspoon lemon juice
Soli ond ground block pePpef 10 tosIII
Crackers to serve
In small saucepan, soften gelatin In
chicken broltl Place pan over low hoot ani!
stll until gelatin dissolves
In a lorge mixing bowl. combine gelall~
mixture wiltl remaining ingredients,
blending well Pour mixture Into a well
greased 3-cup gelalm mold Cover wlltl
plastic wrap and refrigerate un~1 firm. Serw
With crackers.
Yield: about 3 cups at splood

FRIED WON TONS

I pooocI ground pork
8 cooned 'NOler cttes/nuts, minced
2 cIoYes garlic, mlnc9d
2 green onions, finely Chopped
1 Ieospoon ground ginger
Ii !eospoon ground block pepper
'h teaspoon gOl!lc salt
I package (16 oonces) won Ion

skms
egg, IIghlly beaten
Vegeloble all
Plum DIpping Sauce to serve (recipe

"'OJwsl
Ccmbine!he pclfk. waler CheStnuts,
p\Ic. omons, ginger, pepper, and garliC
d. mbang 'NEIll unwrap won ton skins
all COWl' WlIfl damp poper towels to keep

sms from drying out. For each won ton,

~ one won ton skin on work surface
." one point facing up Place 1 hooping

mspoon of filling In center of skin

Bring
00II0m pOint up over filling, bring side
)OM ovef center 01 fil ling. Seal seams
'Mll egg Place won Ions on 0 boking
net, cover with Clomp poper Iowels.
~ 0 [)JIch oven, heal 3 Inches of 01110
JIK) degrees over medlumhlgh heal Fry
.., kl'IS, ItIree or four 01 0 I1me, unll1

golden brown (about 2 to 2'h minutes, do

no! fry 100 QUiCkly 01 !he jX)rk ceolers Will

no! be Ihoroughly cooked). Droin on paper

towels Setve worm or 01 room IemperOltJ19
Wllfl Plum DIPPing Sauce
Vlela: about 50 won Ions

PLUM DIPPING SAUCE

1 cup red plum jam

1 clove gorlic, minced

3 tablespoons while wine

1 IOblespoon DijOnSlyle muslOrd

111l Ieospoons dry mustard
Combine all ingredients in a small
saucepan over low heat Stir just unlll lorn
Is melted. Serve With fried Won Tons
Yield: about 1 cup 01 sauce

'12 cup chopped mushrooms

I II, teaspoons 1I0lion seasoning
1 teaspoon garlic salt
teaspoon minced dried garlic
1 pound SPICY pOOc sausage,
cooked and drained
4 cups shredded mozzarella cheese

'I.

Pfeheat oven to 400 degrees Place pito

bread halves on a large baking sheel
Sprinkle each holf with 1 tablespoon

Pom'lOsan cheese Bake 8 10 10 minutes or

untillighHy toosted
In a medium saucepan, combine
tomatoes, Tomato paste, mushrooms,
Itollon seasoning, gor1lc solt, ond gor1ic
Stir over medium hoot until healed Ihroogh
Generously spread sauce over bread
holve:s Top With sausage and mozzorello
Return to oven and bake 10 to 12 minutes
01' unlll cheese is bubbly and melted Cut
each pIZZO into 4 wedges to seNe
Yield : 16 servings

PARTY PIZZA
2 pita breocls, split inlo round halves
I/. cup grated Parmesan cheese
1 COfl (14 '12 ounces) undrained 'NIlole,
peeled tomatoes, Chapped
con (6 ounces) tomato poste

Crispy pork -fill ed Fried Won TOns (kit) served with Plum Dipping Sauce make gT\'al party {;m.' . A pi l,1 bread cmSI is a
unique b,lSt' for P,lTty Pi".]:;!; s picy tom"lo 5<1 U('(', c hunks of SolU5.01ge , and nll)l'Z.lT\'lIa cheese to p it off.
69

Easy-to-m(lkc Puff l'~s l ry Sticks (e/u;-t!!';,., [rom lop) wmbinc buttery fl(lvor ~nd crisp te" lure. Skcwers of Milrinall'tl Chiek1l
Biles, alteTllilted with chunks of bell pepper, mnh' colorruL delicious hors d'O(,u vll;"S. A g!l;'(ll m(lke-,lhe(ld sna('k, the B.1con
Chedd,u Chc..'SC Bilil is ~ure to be a ril\orite. T(lngy B.1<;:on-Apric()1 Twists ar~' s('rved with il dip ping s,luec.
70

MARINATED CHICKEN BITES

Hrsr I/JOI;;/ ellllllks of (llie/(t'/1 art' 1N.rlre!
lulllQU 1I/II'IlII./1I5/ Illace IIII' "'I/rIm/lt'li

../ UII.j l"-'8cla/lks all Ilr/! skI7' .... rs, cot'!.'r.

mJ rtfrigm/le IUIIII fl'ady 10 broil.
IlItl'lfrl~iw 1~II11Ix)O skt'1' .... rs 1m' II!~II/II/II(
ill/lit ,>arly SIIIII'Iit'S Sl'(tioll of /II~I
gm:rry stun'S.
I'h pounds boneless, skinless

ChiCllen bfeosts, cut into

I-Inch Pieces
lh cup mongo chutney
'Il cup wtlile wine
'I. cup olive oil
1 tablespoon raspberry vmegar
1 green pepper, cui infO Iinch pieces
J sweet red pepper, cut Into I -Inch

"""

'h cup red plum jam

~ (]

large gloss bowl, comblfle chicken,

d'IIIrlIJv. wine, oliVi! oil, and vinegar. Cover
ln1 marinate in refrigerator overnight,
!Xoln chicken On each 6-lnch skewer.
I*x:e 2 ehlCken Pieces cod 2 pepper

,....

n 0 small soucepon, melt ;om over lOw

i'U Generously bruSh ChICken and
IlW!fS With rom Ploce on Wire rOCk in
biJng pan BruShing often With Jom. broil
121:1 15 minules or until chicken is
krOughly cooked
11eId: aboUt 24 skewe!S

PUFF PASTRY STICKS

Lrp a ~'kllgt' af tm:nr puff I'a~try Ilvl/SIr

Illlhe fm.'Ur for ('IIsy Iusi-minute ~'mfks

bl'tl!k',~.

BACON-APRICOT TWISTS
12 slices baCon. cut in holl
24 dried apricot halves
,h cup red plum Jam
cup soy sauce

'I.

Preheat aven la 350 degrees Wrap one

half slice at bacon around on oprlcol hall,
securing with looIhpictl Repeal W1th
remaining bacon and apricots PIoce on
ungreased baking sheet and bake 20 to
25 minutes, turning once Bocon Should be
brawn and crisp
While twists are baking, combine Jam
and say sauce In a small saucepan Cook
over low heat Just until jam melts; sel
aside
Drain twists on paper towels. 5efVe
worm or at room lempefoture WIth sauce
Yield: 24 lwists

BACON-CHEDDAR
CHEESE BAll
A mmilllllrt'coobl' clIttrr is 1111 YU" IICt'lIID
CIII 0111 simple gamislres. IV., (1I11f,e lillY
slars 011 1011 of IIIIS us/y chf'l""Se ball from II
~TI,",I m1111'I'IIt'r.

2 packages (8 ounces eoch)

cream cheese, softened
'/2 poond sharp Chec!dor cheese,
shredded
'11 cup Ctlopped greert Onions
6 slices bacon, cooked and
crum~'"
1 clove garlic, minced
3 IOblespoons diced pimieflto
3 labtaspoons minced tresh parsley

BRIE EN CROOTE
Krel' these 1If.r,:mfrrllls 0" Imlld for

IIII~

qllid:-Io-fix IIppt'liur. YOII'II be IImll:t'l/ III

lu11.17 IMidDIIS somelhins so l'lfSy /0 lJrl'l'"ft'
('lin

btl

package (17'/. ounces) frazen

putl pastry dough, thawed and
divided
2 POCkages (4 1/. ounces each)
whOle fOUnd Bne Cheese, diVided
'I. cup apricot preserves, dIVided
'I. cup chopped pectms, toasted and
divided
egg yalk, tlghlly beaten
Unfald one sheet of putl paslry ond
place one Blie in \tie center. Cover lOp 01
Cheese WIth 2 tablespoons preserves and
2 tablespoons pecans Gather Ihe edgeS at
the dough ovar Ihe cheese 10 resemble a
bog TIe top 01 'bog' WIth collon IWlne
Repeat With remaining Sheet 01 pastry,
cheese, preserves, arid pecans, Place each
bundle on a lightly greased baking sheet
and CtlltI 1 hour
Preheat oven la 400 degrees Brush the
dough Wlrh egg yolk Bake 25 10
30 minutes 01' until pastry is pulled and
golden (II paslry blowns 100 quickly,
reduce temperature to 350 degrees) Cool
slightly and cuI Into wedges. Serve worm
or at room temperature
Yield: 2 cheese btn:Iles, 4 !o 5 SQ'VIrg5 ea:h

Crackers to serve
I package (11'/. ounces) f!'Ozen
put! paslry dough, rhOW9Cl
1 cup groled Romano cheese
'h cup sesame seed

Preheat oven 10 400 degrees Unfold

m pun paslry sheet and cut lenglhwlse

Combine aU ingroolents, blending wett

form InlO a batt cover Wlrh ploShc .....,.ap
Refngefole overnight to allow nOVOfS 10
blend SeMI With Clockers
YIeld: 1 cheese boll

rtl1tlree equal rectangles Cur each

fidlngle crosswise inla 'h-Inchwide
~ Sprinkle bath sides of strips
generously W1rh cheese and sesame seed,
gntv presSIng InIO dough Place on an
"V'aosed baking sheet and bake 8 10
10 ITlIfIU1es or unltl pufted and golden
1Iek1: obouI 10 dozen sticks

Bric ell erou te is made wi th soft

ch('csc toppo.'<I with apricot pn.'St.'rvt.'5

ilnd pecans, all tucked inside a bundle

of puff p.lsl ry.
71

layered Crab Taro Di p is il ddectable mi.>;lur(' of crabmeat ilnd vegetables marinal,,-'" in citrus ju ices and ncsi ll-d on a bed
of Cl\'am cnt't!Se a nd ,lVocado chun ks.

LAYERED CRAB TACO DIP

2 cons (6 ounces each) lump
crabmeat, drOioed
2 green Onions, minced
1/2 CtJp diced CUCtimbef
1/2 cup diced red onion
1 medium tomoto, finely chOpped
2 tablespoons minc9(l iresh IXlrsley
1/. cup lime juice
II. cup lemon juice
1/. cup orange juice
Solt and ground block pepper

72

2 packages (8 ounces each)

cream cheese, softeoed
'I. cup mayonnaise
I ovocodo, peeled, pined, and
diced
Tortilla chips 10 saNO

In 0 gloss bowl, combine crobmeat.

green onionS, cucumber, red onion,
loma!a, and parsley. In 0 smoll bowl,
combine juices Stir Inlo crab mixture Solt

and peppel' to taste. Cover ond refrigerl:m II

least 6 hOurs or OV9ITlighl
Combine cream Cheese and mayonrlCl$l
blending well Spread mixture over the
bottom 01 0 SflfWlQ planer PIOce ovocooo
pieces over croom cheese mixture DrOln
crab mixture, pressing oul as much
moisture as possible. Spread mixture over
ovocodo Serve with lortilio chips
Yield: aboUt 53 /. cups of dip

CORNMEAL CHICKEN
NUGGETS
'h
1
2
4

cup cornmeal

IOOIespoon chili powder

teaspoons ground cumin
boneless, skinless chicken
breasts, cut Inlo I-Inch cubes
3 tablespoons vegetoble all

MoDado Sauce 10 sef\le (recipe

follows)

Co'nbIne cornmeal, chili powder, and

a.rrm, mill well Add chiCllen and loss to
o:xlIwell wllh mixture In a large skJllel,
I'd 011 over medium heat Add chicken
IJJj cOO(, stilTing lTequenlty, 5 10 6 minutes
cr I.ICII chiCken is browned on all sidE:s ond
Iirle In middle SeNe WIth Adobooo Sauce
't'IeId: obOU1 36 nuggets

AOOBADO SAUCE
2 cons (4 ounces each) chopped
gr99fl chilies

1 cup chicken broth

J IDblespoons butter or morgorine
2 medium onions, diced
2 klbIespoons ground cumin
2 Ieospoons chili powder
2 Cloves garliC, minced
'I. cup lirmly pocked light brown

SUOO'

'I< cup orange Juice

II< cup ketchup
2 toblespoons lemon juice
In (l blender or 1000 processor, puree
d'Iiies Combine puree with Chicken broth
em ~ aside
I'l 0 Iofge sldllel, melt butter over
MI.I11 heal Add omons and cook

15 mnJUles, stirring frequentlV Blend

In

ClI'!Ill, rolll powdeI, and garlic Stir in chili

ptn\e mlXlUre Reduce heat 10 medium-1a.Y

20 minutes, stifling Iraquently
CombIne brown sugar, orange juice,
Uthup, and lemon JUice Stir inro chili
nntLre Conhnue COOking, slirnng
oomlOllally, about 15 minutes or untll
liOOIJ"e Is lt1e consistency of Iflick
prie Cool Slightly SeNe worm or at
tOOmlfmpefOture
1'IeId; obouI 23/. cups of souce
(JXj cook

Spicy Cornmc;11 Chicken Nuggets

wi th Adobado 5., ucc w ill
bring Southwes t f1;1vor to your
holiday Sil thering.

served

73

ORANGE CREAM
4 CUPS

oronge Juice

3 cinnamon slicks
1 tablespoon vanilla extract
1 pint vanilla iCe cream
Miniature marshmallows 10 serve

In a large saucepan, combine oronge

juice, cmnomoo Slicks, and vonillo over
medium-high hoot Bnng mixture 10 0
boll and reduce 10 low heal Slmmef
10 minutes Remove clnnomoo slicks SIr
in Ice cream Cook over low heal, slirnng
constonl!y. until heated tllIough Do not
ollOw mixture 10 boll Serve With mmiolure
marshmallows
Yield: 4 10 6 S9fVings

Luscious Orange Cream, ,1 mixture

of orange juice ilnd vilnilla ice
c re;"l!l1, is ftavorl'<l with iI hint of
cillllil!l10n. Serve it Wilrm for iI slx'Ciai
holidilY ~verag{'.

GOUG~RE

'h cup buner or margorine

1'/. cups oil-purpose llour

3 cups Shredded Sharp Cheddor

""'"

cup shredded Swiss cheese

cup chOpped onion
'11 teaspoon soil
2 jalopei"lo peppers, chopped

'I.

1 clove garlic. minced

'I.

teaspoon ground block pepper

'Ia teaspoon cayenne pepper

Preheol oven to 375 degrees In a

medium saucepan, melt buner over
medium heat Add flour and stir until
rnlKlure forms II bell. Remove Irom heal
and continue stifling unlll mixture ooois
Beat In eggs, one 01 0 Hme, sflrnng until
mlXlUre is slightly glossy and smooth Stir
In remolning ingredients Pour boner Into a
greosed 1a-inch iron skillet Boke 40 to
45 minutes Of until golden brown CuI
bread inlo slices 10 seMI
Yield: about 32 slices 01 bread
GoughI.' is a heMl y bread t1(lVor~'(1
with ChcddM and Swi--s ChL't'St.'S ;md
hut ~1lapci\o PCPp.!rs.
74

Little open-faced sandwiches milkc gIT"ilt finger foods: Mini B.lgeiS wi th Dilled Shrimp Spread (lap) ,lIT" nilvored with diU
garlic. Sun-Dried Tomato Spreild is d elicious on Melb.l tOilst wi th rkotta cheese.

~nd

MINI BAGElS WITH DILLED SHRIMP SPREAD

'h pound cooked shrimp, peeled,
deveined, and finely Chopped
IXlCkage (8 aunces) cream
cheese, softened
lOblespoons mayonooise
klblespoons sherry
lablespoon lemon Juice
claw.> garlic. minced
'h toospoon soil
'11 leospoon lemon pepper
'11 teaspoon dried dill weed

20 mini bagels. split. to serve

CroIbine all ingredients rn a small bowl.
blEI1(ling well . Cover and chili at least

1 hour Defore serving with mini bagels.

Yield: obaut 2 cups of spread

SUN-DRIED TOMATO SPREAD

2
1
2
2
1

cup sun-dried tomatoes

Boiling water
tablespoons alive 011
tablespoons red Wine vinegar
lablespoon capers
cloves garlic, minced
teaspoons lIalion seasoning
teaspoon sail

Place tomatoes In a small boWl and

odd boiling waler 10 cover. Allow 10 sit

15 minutes, drain.
Place tomatoes in a food processor and
puree. Add all, vinegar. capers. garlic.
Itolion seasoning. and soli Process unlll
well blended and mixture is stili slightly
coarse. Adjust seasonings. if desired. Store
in a jar in refrigerator until ready to serve.
To serve. spfead Melba toosl with ricollo
cheese and top with sun-dried tomato
spread
Yield: abaut 1 cup of spread

Melba loosl and ricallo cheese to

"'"

75

CARNITAS
'h
'11
3
2
'/1

",
24

pound bulk pork sousoge

cup diced 011100
cup diced green pepper
loblespoons ketchup
teaspoons chili powder
teospoon ground cumin
teaspoon ground cloves
mlnlo!ure 1000 shells
Shredded Cheddar cheese and
shredded lelluce 10 setve

In 0 sklllel over medium hOOt, cOOII

sausage with onion of)(! green pepper;

droln well stir In ketchup, chili powaer,
cumin. and cloves. Cooi\ 3 minules, stirring
conslonlly Dwln ogom SeMl ffilKlule In
loco shells Wlltl cheese and lenuce

MUSHROOM AND CHICKEN PASTRIES

2 cons (5 ounces eoch) Chunk
While cnicJ(en, drained and

''''ppod

cup finely chopped Ifesh mushrooms

'll cup mayonnaise

'I. cup minced 0I110n
2
2
1
I
1/1
1

toblespoons WOfcesietshlr9 sauce

toblespoons minced fl'esh paiSley
teaspoon garlic soil
teospoon lemon pepper
teaspoon grated lemon peel
pockoge (17 ' /. ounces) frozen puff

pastry dough, thaw&d

Combine oilingredienls except pull

pastry dough. Blend well, COV9f, ond
refngerOIe until reody 10 use

Pfeheol oven 10 350 degrees Unfold pJ

pastTy dough USing a 21nCh round COOIU&
cuner, cui 001 CIOogh Place circles on
Itghlly greased baking sheel and bake
15 to 20 mlnules or unlll puned and
golden . Cool slightly and use a sharp knife
to cut ott lops of pas!nes; set aside
Remove son inner dough frOm paslll8S F.
Wllh chicken mixture; replace lops
'(MIld: aboul 40 pasillas

MUSHROOM CROUSTADES
36 Ihin slices wheal bread. cut Inlo
3-lnch rounds
1/. cup bi.II!er or margarine
IIJ COp finely chopped green onion
8 ounces hesh mushrooms, finetv

YIeld: 24 miniature locoS

,"""'"

2 tablespoons oltpuijXlS8 noor

1 tablespoon rniflced hesh parsley
1/1 teaspoon sot!
lIe teaspoon cayenne pepper
1 pound txJlk pori( sousage,
cooked and drained
1 cup whiPPing cream

teospOOnS lemon JUICe

3 Ioblespooos freshly grOled

Pollneson cheese
Preheol oven 10 400 degrees Carefully II
brood Into lightly greased miniature muffin
tinS, pressing gBIlNy into Sides 10 form
cups Bake 8 10 10 minutes Of unlillirm
~

tou<:h

men

In a Iorge skitlet,
buner 0V9f
medium-high heo1 Add Qfeen onion and
sautt! 3 10 4 minutes SIlr In mushrooms
ond cook, stlffmg conslonny, I 0 10
15 mmutes Of until most of liquid Is
evaporated Stir In nour, parsley. 5011. and
cayenne unm well blended Stir In sousage
and whipping cream and bnng 10 a low
boil Reduce heollO medium-low and
Simmer about 10 minutes or unlll mlX1tn
Ihlckens Stir In lemon juice and remove
from heal let COOl sltghI1y
Pfeheot oven 10 350 degr98s Spoon
lilhng evenly Inla brood cups. Sp/lnkle
choose OV8f lops Bake 8 to 10 minutes (J
unlil cheese mells 5efve worm
Yield: 36 CfouslodeS

T hl'S(" liny tidbit .. ,lrc P,l(kl>d with n;wor: Mu!>hroom and Chicken Pastries
(d,dwi<t' from l"f O .11\' C,l~y til lllal.. .. with pUTch;'lS(od puff p.."lstry d Ull~h . Carnitas
are mLlliature taCO" with iI ~ilu~lgC filling. Mu~hroom Croust,ld cs offer iI ere,lmy
cOOlbLlliltion of S.'US<lgC ilnJ mushrooms in a toas too bread cup.
76

CHICKEN FAJITAS
1 cup tequila
III cup plus 3 tablespoons
vegetable oil, divided
'b cup lime Juice
/. ClJp tomato poste
2 cloves garlic, minced

1 whole Jalapeno pepper

I/: teaspoon solt
'h !OOspoon chili powder
'/1 teaspoon ground cumm
)if, pounds boneless, skinless
chicken breasts, cuI Into strips
10 Hour tortillas for faj itas

large green pepper, cui Inlo strips

large onion, cut Into strips
Guocamole, SOUl cream, salsa,
and shredded Cheddar cheese 10

,eN,

In 0 gloss bowl Of baking dish, combine

teqUila, '11 cup all, lime Juice, tomato
poste, garlic, jolopef'o pepper, salt, chili
powder, and cumin , Blend well. Add
chicken, cover, and mOlinole in refrigerotor
0110051 6 hours or overnight

Preheat oven to 350 degrees. Wrap

tortillas in aluminum toll Bake 15 minutes
while preparing fojitas
Remove chicken from morinode. In a
large heavy skillet over medium-high hoot,
hOOt remaining 3 tablespoons oil. Add
chicken and cook, stirring constanlly.
5 to 7 minutes or unlll chicken is done.
Add green pepper and onion and cook
2 to 3 minutes more, just unlit vegetables
are crisp tender. Serve with tortillas,
guacamole, sour cream, salsa. and cheese
Yield: 10 fajifas

Take your party south of the btmler with quick-llnd-e11sy C hicken Fi1jili1S Mi1rin(\te Ihe chicken lIhl.-'1'Id of lime in our special

ml\ture of t("luila <lnd Spirt'S, then prcpart:' Illest' ('Sty morsels in minut es.
77

HOT CREOLE SEAFOOD DIP

2 tablespoons bulter or margO/lne

'12 cup chopped green pepper

1 green onion, chopped
1 packoge (8 ounces) croom

ct,,,,,

l ib
'/2
1'1

3
2

tablespoon WOfCSSIefshu9 sauce

Ieospoons Creole seasoning
Ieospoon Chill po<Nder
IeOSpOOI'I coyeone pepper
10 4 drops hOI pepper sauce
cons (6 11 ounces each) lump
crabmeat, drained
pockoge (5 oonces) ftolen small
cooked shrimp. Itlowed

Crockers 10 serve
In a smell skillet, mell bUlter o.... er
medium-high heal Add green pepper cnd
green onioo and soutt\ 3 minutes,
sel aSide

In (] large soucepon, mell croom Cheese

over low heal Add green pepper mixture,
WOfceslersnlre sauce, Creole seosomng,
chili powder, cayenne pepper, and hot
pepper sauce Slir in crabmeat and shrimp,
blending well CooII unlll healed through
Serve worm With crockers MaV be served
in 0 Chafing diSh
Yield : about 3'11 cups 01dip
78

Fo r a c how gc of pace, serve M idd le ":'-.slcrll Ses.l111 C Sprcild wi th T<.).lstcd Pit.!

Chips. It'l> delicious topped with coconut, chutney, al mOllds, o r T;l;si ns!

SESAME SPREAD WITH

TOASTED PITA CHIPS
I con (15 ounces) garbanzo
beans, drained
'13 rup !ohini (sesame seed paste)
"I cup lemon Juice
'h cup chopped green onion
I tablespoon minced fresh parsley
I clove gorlic, minced
'/1 teaspoon soil
'1. teaspoon ground black pepper
Pilo brood

LAMB'S WOOL
3 apples, peeled, cored, and chopped
3 lablespoons butter or margarine
3 bottles (12 ounces each) dark
1/2
1
1
'h

"",

cup firmly packed blown sugar

teaspoon ground cinnamon
teospoon ground ging6f
teaspoon ground nutmeg

Preheat oven to 350 degrees. Place

apples in baking dish; dot with butler
Bake 30 minutes
in a large saucepan, combine apples.
beer, brown sugar, and spices Cook,
stirring occasionally, ow medium-low
heat until heated through Serve warm
Yield: 6 to 8 servings

Coconut, chutney, toosted slivered

almonds, cnd golden raisins 10

"Ne
Combir.e first 8 ingredients in a blender
crbxj procesSOf and process until
SJOOOItl. Spoon mixture inlo a smoll boWl,
!lJJ9I'Dnd refrigolOle at least 1 hour
t80ra setVlng
Preheat oven 10 450 degrees, Separate
~ rounds In holf. CuI each circle into
a'Mldges. Place on ungreosed baking
Sheet, Bake 5 10 8 minutes or until lightly
ttowned and crisp Serve sesame spread
en p/IcJ chips topped with coconut, chutney.
~s. or golden raisins
YlekI: about 1112 cups of spread

LONDON BROIL
'h cup vegetable all
'/.
2
Ilh
1
'h
'h

lh
II.

1
1

cup lemon juice

tablespoons minced onion
teaspoons soil
leospoon granulated sugar
teaspoon dry mustard
!eOspoon Itolion seasoning
teaspoon ground block pepper
leospoon ground ginger
clove garlic, minced
flonk steak (about 2 pounds)
Purchased hOrs d'oeuvre-size
buns, muslard, and mayonnaise
10 serve

Ccmbine all Ingredlenls e~cepl steak,

ttming well Place steak In a gloss or
mmel baking dish. Covet with marinade
nmure and refrigerate at teast 6 hours or
O\QTIighl, turning steak occasionally.
flreheot broiler. Remove stook tram
lIOIioode and broil about 5 inches from
teJt lor 5 to 6 minutes on I3(lch side Ml3(lt
stJJuId be rare Cut steak diagonally across
tie grOin In thin slices. Serve with buns,
rruslord, and moyonnOise
lIekl: about 36 servings

A hot spiced ille made wit h a pples and dark beer, Llmb's Wool (top) is a pl"rfect
acro mpilllilllcnt to Lond on Broil, a Illilrin.ltcd ril T(' steak served on a bun with
tll.1YOlUUlisc and mustard.

79

Carnish.-.d wi th a w("(,OIth of broccoli nOWl'rets lind colo rful pep pers, this Fresh V('gelable T.lrl includes crunchy COIrrol$,
broccoli, and grt't'n onions 11111 (("('amy filling.
80

FRESH VEGETABLE TART

CRUST
PI. cups all-purpose flour
II. teaspoon sail
7 klblespoons butler or marganne,
chilled and cut into pieces
3 IClblespoons Ice watsr
flUNG
12 ouocas (one and one-holf
a-ounce packages) cleam

cheese, sollened
'IJ cup sour cream
'I. cup mayonnaise
1 pockoge (1 ounce) ranch salad
dressing mix
'll cup chopped fresh broccoli
IIJ cup chopped fresh carrot
't. cup chopped green onion
2 cups broccoli flowerets
1 cup stnedded sharp Cheddar cheese
'f. cup chopped green pepper
1(, cup chopped sweet red pepper
Preheat oven to 450 degrees. For crust,
and 5011 into 0 small miXing bowl
tmg 0 pastry blender or 2 knives, cut
t:lJlIer mlo ~our mixture until mixture
!eSllTJbJes coarse IT19CII. Sprinkle ice waler
COIfJ OOogh and mix quickly just until
00t.gh klmls a soli bell. On a lightly floured
Si.l!ace, use 0 floured rolling pin to roll out
ib.IJh Into (] 12- to 13-inch circle. Press
hgh into on II-inch lort pen wllh
l800VCble boHom. Prick bottom of crust
IIif1 a tork Trim edges at dough Boke
10tJ12 minutes or until gotden brown .
COOl completely befOfe removing crust tram
jI Dour

'"

For fil ling, beat cream cheese In a large

tIM1 until smooth Add sour cream.
IlIl'(OflOCllse, and dressing mix. beating
ril smooth Stir In next 3 ingredients.
Sp"eod cream cheese mixture into crust
i1eIngerol9 8 hours or overnight
Place broccoli flowerets along edge of
tlUSt. Sprinkle cheese and peppers over
IIn;J. leaving center ungarnished. Slice
ttl wedges and S8fVe chilled.
rreld: IO ta 12 servings

CAJUN CANAPES
cans (10 biSCUits per can)
refrigerated buHermilk biscuits
'11 poond mild pork sausage, cooked
and drained
Jlh cups (6 ounces) shrecided sharp
Cheddar cheese
If. cup chopped green pepper
II. cup mayonnolse
2 grger1 onions, chopped
2 teaspoons lemon juice
'/1 teaspoon solt

Cajun Canapes (lrft) a re stu ffed with zcsty Sol us,' ge a nd cheese. Showy yet
sim ple to ma ke, Cornucopia Appetizers have olives a nd cocktail onions tucked
insid e ro lls o f spicy S<l lami mid Hil\"arli chccsc.

'/1 teaspoon papri ka

'I.
'1.
'1.

teaspoon cayenne pepper

teaspoon gortiC powder
teaspoon ground thyme

Place biSCUits I Inch apart on a greased

boklng sheet. Following boking time and
tOO1peroture listed on package directions,
boke biscuits, turning aver halfway through
boking ~ me . Altow to cool. Using a meton
boll cutter, scoop out center of eoch biscuit.
Preheat oven to 400 degrees tn a large
bowt, mix together remaining Ingredients.
Spoon about I tablespoon of mixture into
each hollowed biscuit. Place on baking
sheet and boke to 10 minutes or until
heated through. Serve worm.
Yield: 20 conop6s

Note: Filled biscuits may be refrigerated

overnight before boking. If relrigecoted.

decrease oven temperature to 325 degrees

and boke 12 to 15 minutes or unlll golden
brown and cheese melts

CORNUCOPIA APPETIZERS
112 pound Havortl cheese, sliced
poper- thln
Ih pourld Genoa soloml, sliced
poper-th!n
24 cocktail onions
24 pimiento-stuffed green olives
Cut cheese slices stightly smaller than
salomi slices. For each appetizer, place
1 cheese stice on top of each solomi sltce.
Roll into a cone shope. Place 1 onron and
1 olive inside and secure with a toothpick
Refrigerate 1 hour or untllltrm. Remove
toothpicks Defore serving.
Yield: 24 appetizers

81

CHEESE BLOSSOMS
2 cups (8 ounces) shredded sharp
Cheddar cheese
cup oll-porpose flour
'II cup bullet or morgoflne, softened
2 tablespoons sesame seed,
toasted
'11 teaspoon soil
1 packoge (3 ounces) cream
cheese, softened
3 ounces Cia of 6-ounce package)
posleurized process cheese food
with

garlic

Sliced pimiento-sluffed gr99fl

olives for garnish
Preheat oven to 375 degrees. Combill{!
firsl 5 ingredients in (] large bowl Kf)9Cld
With hands, shaping dough inl0 !l smooth
boll. Cover and refri99m!e 1 hour Shape
dough into If.-ioch balls and ploce on
greoseo baking sheets. Boke 12 to
15 minutes or unlil light brown Coolon
wire rOCk.
In (] small bOwl. blend cream cheese
and garlic cheese unlil smooth, refrigerate
1 hour. Spoon cheese ml~lure lnlo a pastry
bog fi tted With (] smoll ster tip. Pipe cheese
onlo biscuits Just before serving. Garnish
each cheese blossom wilh 1 slice of olive.
Yield: about 3 dozen cheese blossoms

Rich, buttery Chl'<-"Se Blossoms look especia ll y festive when ga rnished with
pi m icn lo-sluffl'(\ olive sli ces.

SNOW PEAS WITH CURRY

FILLING
2 dozen fresh snow pea pods
'/3 pound dell roost beef, sliced
poper-Ihin
4 ounces (112 of 8ounce
pockoge) cream cheese,

'1.

"',-

cup sour cream

I teaspoon curry powder
1/1 leaspoon garlic powder
1f. teaspoon granulated sugar
Trrm stem and remove strings from sicles
of each pod Blonch peo pods In Itghtly
solted boilrng waler 2 10 3 minutes. Dram
ond rinse In cold water Using 0 sharp
knife. slrl each pea pod open olong s~a'll"
edge. Cul lWenty-four 2 x 3-inch pieces
trom roost beel In a small 1)QINf, combrne
remaining ingredienls Spread obool
1 teaspoon 01 lillln9 in each pea pod;
tightlv roll 0 piece of roost beef and Insert
into pod. Refrrgerote 1 hour or untrl firm
Yield: 2 dozen snow peas

StuffPd with sli ces ofroasl beef and a spicy

make elegilnt hOTS d' oc uvrl'S.
82

S<lU(C,

Snow Pcas wi th Curry Filling

PESTO VEGETABLE DIP

1h cups chOpped fresh parsley
If. cup grated Parmesan cheese
'I. cup pine nuts
". cup OIrve 011

1 cup mayonnaise
1 cop sour cream
1 CIovfl garliC
1 teaspoon seosooed sol!
teaspoon ground block pepper

'I.

Fresh vegetables 10 serve

Pkx:e firs! 4 Ingr9l:lIents In a blendef Of

\:lid processor lined With a slool blade
Fttxms until mlxtuce fesembles coorse
~ Add remaining ingredients and
~ OOht smooIh. Selve WIth
Rsh wgeIobles
'field: 000uI 3 cups at dip

POLYNESIAN MEATBALLS
MEATBAllS
1h pounds ground pork
I'll pounds ground round
2
1
2
J
3

cups crushed com flake cerool

cup milk
b901en
kIbIespoons prepOloo hOrseradish
k1b1espoons WOfCeSterShlril

eoos.

"""

2 Ieospooos CIty mustard

1 !eospooo soil
'b !eospoon ground block pepper

""'1" cup ketchup

h
'h
'h
2
2
1
1

cup firmly pocked brown sugar

cup wotef
cup SfI1 sauce
lablespoons hooey
klbIespoons apple cider VInegar
teaspoon dry mustard
coo (8 oooces) crushed
pineapple, drained

Pr9heol oven to 450 degrees For

If8JItxIlls, combine olllngre<!ients In a
trge txlwI, ml~,"g well Shope mixture Inlo
1fK:;h oolls Piece on 0 rack in a shallow
t:dJng pon Bake 12 10 15 minutes Of until

"'"

for sauce, mix togell1er all inglec!lents

acepI p!OIKIppie in a large saucepon over
"ldIJ:'n.high heat Bnng to 0 bOIl. reduce
'ella medium OIl(! simmer 10 minutes
Sr 1'1 pineapple Spoon meatballs Into
sw:::e, sbmng untlt wett cooted Continue to
0XIk 1010 15 minutes or untlt hooted
I'rtuJh Serve hoI
'fIeItt: abou1 75 mec1botts

FlilIIorfull't.-sto Veget.l bl ... Dip (Illp' b;l v;lri;1tio n of an 1t;lli;ln f.wortt .... Crushed
tropic;l1 apJX';l1 to Polyn~'Sian Mt',ltballs.

pin"';lppl~' lends

83

Silvory Mixed Grill includes morsels of m<l ri nated M f, chicken, ;m d shrimp. Served with tangy C her ry $.l Uce, it satisr16
the hC,lrticst of appetites.

MIXED GRILL WITH CHERRY SAUCE

GRILLED MEAT
1 ' /~ pounds filet mignon or rib eye
steak
1'/. pounds boneless, skinless
chicken breasts
pound fresh large shrimp
cup vegetable oil
cup sherry
112 cup soy sauce
3 tablespoons honey
3 cloves garlic, minced
1 teaspoon ground ginger
'/. teaspoon ground block pepper
Wooden SkelElfS

CHERRV SAUCE
1/3 cup plum jam
1 teaspoon soy sauce
11. teaspoon dry mustard

II. loospoon ground glOger

84

con (16 ounces) pllled dark

sweet chelTies, drained

2 toblespoons waler
1 toblespoon cornstarch
For grilled moo!. cui beef and chicken
into 'h-inch cubes. Peel and de~in
shrimp. Ploce chicken, bee!, and shrimp in
separale resealoble plastic bogs. Combine
next 7 ingredients in a jar. Secure lid on jar
and shake well to mix . Pour l/a at
marinade Into each bog and seal
Refrigerale overnight turning occasionally.
(To prevent skewers from burning during
cooking, place skewers in a flat dish, cover
with wcter, and sook overnighl.)
For chefl'Y sauce, place /irst 4 ingredients
in a blender or toad processor fined with
steel blade; process until smooth. Add

cherries and process brielly to chop

Refrigerote at least 2 hours to allow flOV<I'S
to blend
Preheat oven 10 375 degrees. Place
chicken, beet, and shrimp on soaked
Sk6'N6fS Place on a rack In a roasting pal,
loosely cover with aluminum toil, and 00I'.e
25 10 30 minutes
To serve, heat cherry sauce in a small
saucepan over medium heal Combine
water ond cornstarCh In a small boWl and
slowly stir into sauce. Cook 3 10 4 minum
or until sauce thickens, stirring ftequenll'l
Serve wcrm with meal.
Yield: about 25 Skewers

Hum

GARLIC CHEESE SPREAD

3 heads (about 30 cloves) garlic.

peol'"
2 Ioblespoons vegetable all
2 teaspoons 'Ntlile wine vinegar
I'h teaspoons Worcester shire sauce

1 packoge (8 ounces) cream

cheese, sof1ened
II. cups silvered almonds, toasted
and finely chopped

1 cup sour cream

'" cup Chopped fresh parsley

1h

teaspoon dry muskJrd

111 teaspoon dried oregano leaves

111 teaspoon sail
II. teaspoon ground white pepper
Crackers or bread to serve
Preheat oven 10 300 degrees Place
gOllie one! oit In a shallow baking dish,
slirnng unlll well cooled. Bake 30 minutes
or until garlic Is light bfown Dram garlic
on paper towels and coo completely

In a blender or food processor lilled

W11fl

a sleel blade, process garlic. vinegar,

and WOfceslefshire sauce until garlic is

finely chopped . In a medium bowl, beat
cream cheese until smooth Slir In garlic
mixture and remaIning Ingredients until
Itloroughly blended Cover ond retrig8fOte
8 hours or overnight
To serve, bring 10 room I8I1lperoltJre and
selVe W11h crackers Of breod
Yield: oboul 3 cups of spreod

TI'Il'surprislngly mild f1.wor o f Nutty Carlic Che.'S(' Spread is e nhana:.od with to.1sk-d almonds.

85

1101 C rJ nbt.rry Punch (from lefl) is;l dc1idou~ blend o( c riHlbt! rry il lld o r<'1tlgc juices. IClllonado?, a nd spices. Smoked
Spn:ad has il rich. CrcillllY O,lVor, illld Spicy l'a~tri1mi Rolls are CilSY to cn:alc with rdris ... ratC'd crescent rolls.

HOT CRANBERRY PUNCH

6 cops cronbeoy JUJce
4 CUpS orange juice

1 cup waler
1 con (6 ounces)

frozen Ieo1onode
concenlrote, rtlO'Ned

'11
3
3
1
<1

cup firmlv pocked brown sugar

teaspoons WhOle cloves

toospoons ground allspice
00018 nutmeg, crushed
3-lnch-long cinnamon sticks, brOilen
Inlo places

In a large saucepan or Dutch oven,

combine first 5 Ingredients Ploce spices In
a Piece 01 Cheesecloltl and lie WIItI sITing,
odd 10 punch Bring 10 a boil, sllrnng
occaSionally Reduce to lOw heot, cover,
and SlrnfOOf 30 minutes Serve hot
Yield; about 3 quarts 01 punch

86

SMOKED OYSTER SPREAD

2 pocIJges (8 ounces 9Och)

croom cheese, solleoed

I,. cup Chopped green Onton

IOblespoons moyoonoise
tablespoon lemon juice
toospoons prepared hOl'Sefodlsh
teaspoons Worceslershlre sauce
Ih
teaspoon sol!
2
1
2
2

' /~

teaspoon onion poWder

'I. teaspoon hal pepper sauce

2 cans (3.6 ounces each) smoked
oysters, drained and chopped

Crockers to SEIfIIe
In a Iorge miXing bowl, baat croom
cheese unht smooltl Add next
8 Ingredler'lts, mixing 'Nell Slir In oys/ers
Cover and chill 8 hours or overnight Serve
WIItI crackers
Yield: about 3 cups or sprood

SPICY PASTRAMI ROllS

2 packages (8 ounces each)
refrigerated crescent rolls
pound deli postromi, sneed
poper-ltIln
Ih
cup son creom cheese wlltl
chives and onions
llJ cup Dijon-style mustard

1"

Prehoot aven to 375 degrees Separate

crescent rolls Inlo triangles. Cui triangles
In half to make 2 smaller trlongles Cui
postrami Into 1 x 2-lnctr snips Spread
1 toospoon cream cheese and 111
muslard on each hiongle, leaving
II. inch of the pointed end Uncovefed
3 pieces 01 pastrami at wide end 0I1he
triongle Beginning at the wide end, roll
up triangle and place on on ungreosed
boking Sheet WlltIlXllnt side down Bake
12 to 15 minutes or unlll golden brown
SeNe warm
YIeld: 32 rolls

fLORENTINE DIP
pockoge (10 ounces) frozen
chopped spinach, thaWed

and squeezed dry

packoge (3 ounces) croom
chOOse, softened
'h cup sour cream
2 Ioblespoons millced green onion
2 I9c1spoons prepared hOfSefodlsh
1 ;oIOpeflo pepper, seeded and

'h IeOSpoon soil

'I. !eospoon ground block pepper
'11 cup shredded sharp Cheddor cheese,
divided
'II cup Shredded Monterey Jock cheese,
divided
jar (6 ounces) monnoted
artIChoke hearts, drolfled

""'-

Tooilio Wedges 10 selVB (recipe

rallows)

Preheat oven 10 350 oegrees In a large

JIim;j bowl, combine first 8 ingredients,
!inl1IlQ on!!1 smoo/tl. Stir in ". cup
th!O::Ior cheese and 1/. cup Monlefey Jock
d'Ieese Spread mlk1\Jre into a greased
kICh pte plate Arrange chopped
trktIOke hearts around edge of plole Bake
)5.,20 minutes Sprinkle remaining
d'Ie8ses on top and bcke 5 minutes longer
(f un~1 bubbly Serve warm With
TID!Ia Wedges
1IeId: 000ut 3 cups Of dip

TORTILLA WEDGES
12 large flour looillas
Vegetable 011

Cut 90Ch tortilla mto 8 wedges. Pour Oil

rtI a 1Q-10Ch sklllellO a Cieplh of
h n;h and heal to 350 degrees Fry

III1iIIa wedgeS, 2 01 a lime, about

10 seconds on eoch side or until Ilghl
tnMn OI'oln on peper lowels
!ItId: 96 10111110 wedges

NoTe: Tortilla wedges may be mode

I OOV In odvonce and slored in on
1lfIIgh! conlOlner

light, crispy Tortilla \V.:.'CISL'S al'\' th ...

perfect accompaniment (or Floren ti ne
Dip, a tasteful bl ... nd of spinach, ch('Se,
and ilrlk hoke hl..'arts.

W'le

II the [alllily is hallie for

Christmas, it lJIea/l S loIs of good food
alld filII. TI,is year, serve (/ pict llreperfect holiday fijl/ller with 0111'
colleetioll of nll lillle favorites! From
sHecl/ lmf meats fa side dishes, desserts,
alld /IIore, you'll fi/ld six com plele
IIICIHIS fro lll wl,jel, to choose. A couple
of the mel/liS eve/I offer /IIore tlmll aile
ell /ree so thnt you enll tailor YOllr menl
to YOllr [am ily's tastes. Most recipes are

traditiol/al, but we've a/so iI/eluded

some /lew offerillgs for those who'd like

to try solllctf,ilig n lillie differellt.

This Tenderloin of Bl'd in [>,lslry

.. hOWC,l~'S ,1 s ucculent bed fill ... t with
1l111shrooms and gn'Cll onions.
88

89

CHRISTMAS EVE DINNERS

For your col/vel/iellC/",

Wf'Uf

IJfOviried two complete 111('11115 for n spt'Cinl holiday dillner-

or you CilII crente your OWl! /fisty combilla/joll fromille lIIallY delicious offerillgs.
Shrimp

M{)u~.<;j'

Redlll1lfGM'1I
VrSdabil' Mt~lh1{
CO"I Rn'lld Loo(
F/lllllillS Bread

TENDERLOIN OF BEEF IN PASTRY

3

to 4 pound beelleodeflom,
trimmed of 101
teaspoon solt, divided
tlKlSpoon ground block pepper,
divided

'12 cup buner or margorlne

1 pound fresh mushrooms, Chopped
4 green 001005, finely Chopped
1 sheer (hom 0 17 koonce package)
frozen pun pastry, IhaIYed
egg yolk

reospooo waf9\'
Preheat oven to 400 degrees Rub beef
with 1/1 teaspoon soil and '12 teaspoon
pepper Cook beef In roosting pon 25 10
30 minutes or unlll a meat thermometer
1nser1ed In center 01 meal regislefs
120 degrees Cover and chili Reduce oven
IemperotlJre to 350 degrees
In 0 medium Skillet, mell boner oYer
medlumhigh heal Slir in mushrooms,
onions, and remaining SOil and pepper
Soule 2 to 3 minutes or until onions are

1'1il/(/j'I~

SIIr(lh'd I'nrlllL'AA1I Aimollils

Ti-ilila/u;" IIfBeef ill PiI,'rv

(n'tlll/if Pes/o Sf/illfleil

O"ioll Cas:wnllt
F,>;;lil'f' RiuCtI/'"

Rlls"ilo'rrv Soufflt'

SHRIMP MOUSSE
12 ounces !rOlen COO4Id and peeled
shrimp (obolJl 2 cups), thaWed
and rlnely chOpped
1/1 cup finely chOpped celery
3 tablespoons lemon juice
2 tablespoons white wine vinegar
1 teaspoon Pfepored horseradish
I teospoon glOund block pepper
II, teaspoon sail
II. cupwaler
1 eovelope oollovored gelolln
111 cup whipping croom
4 ounces (112 at aounce IXlCkoge)
cream chOOse, sotlened
III Cup mayonnaise
Avocodo slices and crockers to serve

To marinate shnmp, combn16 $hntlll,

celery, lemoo juice, vinegar, horseradiSh.
pepper, and soH in a Iorge bov.r1 COYef
and retrlgerole a hours or overnight
In a small saucepan, soften gelatin In
wotBl' Place over low heal, stiffing un~1
gelatin Is dissolved RemoY9 trom heal,
cool to room lemperoture
In a Iorge boWl, beat cream until strII
In gelatin mirure, cream ch98SEl,
moyonncnSB, and Shnmp mixtUre
a greased ainch-diometer nng mold
Stilling occasionally, chili until mixture
begins to set, chili until firm,
To unmald, dip mold Into hal woter ~
10 rim and Invert onto 0 serving plate SIM
With avocado slices and crackers
Yteld: 10 10 12 S6fVlngS

",n

On a IIghfly !loured surface, use a

floured roiling pm 10 rollout pastry to a
lOx 13inch rectangle (Of large enough
to 'MOp completely around beef) Mix egg
yolk and water in 0 smoll ~ Spread
mushroom mixture evenly over pastry to
Within 2 Inches 01 each edge Center beel on
pastry. Fold pastry oround bee! and sool
edges With egg yolk mixture. Place beef.
seam Side down, on 0 greased baking
slleel Brush top of pastry With egg yotk
mixture USing dough scraps or anolher
sheet ot pastry, cut Stlopes from dough tor
garniSh Arrange cutouts on top of pastry;
brush With remaining egg yolk mixture
Bake 30 10 40 mlnules or until meat
thermameler registers 140 degrees II pastry
browns too qUickly, COV9f with aluminum
toll Cool 15 minutes Slice to S6fVe
Yield: about 10 sewings

90

Chopped celery add~ cnilich 10 cool. refreshing Shrimp MOUS5C. We SMnlShe.i

It WIth fJ\...,h ilVOC.ldo ~licc-. and cri",py crackers (lir o;en<ing.

8~rol.i and cherry IOI~l:l I OCS S<,!;'ISOlll>{\ ,wilh l~mon a nd bilsi1 ll1i1 ke up the Rl>{\ ;'I nd Gr...... n Vegel,lb1e i\k>{\1ey (frmll Il'fll.
nsll\'j' Rlc(' Cups ,He mildly f1;lVOT{'d wllh onion llnd sweel IX'PlX' rs, llnd our Tecipe for P{,l1chy Sw('Ct POtiltocs is 1111
lIIlIO\athc \crsioll ofil holidllY favori te.

RED AND GREEN VEGETABLE

MEDLEY
1 IOrge bunch fresh bfOccaU.
1(.

/.
3

'h
'h
'I.
1

cleoned and chopped

cup water
cup buner or morganne
roblespoons lemon juice
IeOspoon dried bosilleoves
IeOspoon sail
teaspoon ground block pepper
pint cherry tomatoes, halved

kl a large saucepan. cook broccoli In

_ until tender Rmse wilh cold waler and
tiOO well In a large skillet mett butter over
lIBIilm-hlgh heal Stir In broccolI, lemon
/oQ OOSII, sail, CIIlcl pepper Cook 0Yef
heat 1 10 2 minutes. slirTIng constantly
tomotoes and toss Serve immediately
)1etd: about 6 servingS

.w

FESTIVE RICE CUPS

3
3
1
5
2
Ih

tobtespoons butter 01" margarine

tablespoons olive oil
cup chopped onion
cups chicken broth
cups unCOOked brown rice
teospoon sott
I /~ leospoon ground turmet'iC
1/. Iei:JsIXlOn ground black pepper
II. cup chOpped sweelfed pepper
1/. cup chopped greeo pepper
In a large saucepan, mell butter wllh all
fYVer medium-high heat. Add onion Dnd
saute until golClen brown Add chiCken
bwln, rice, soU, IUrmellc, and block peppef
Bring 10 D boil and reduce hooito low
Cover and SIlTlmer 50 10 60 minutes or until
all liquid Is absorbed Stir in red and green
peppers. Far each serving, firmly press
aboullh cup rIce mixture inlo a 3-inch torl
mold, inverl onto plate, Serve Immediately
Yield : 8 to 10 S9fVings

PEACHY SWEET POTATOES

2 large sweet potatoes, peeled and cuI
into pieces
6 cups water
2 tablespoons firmly pocked brown

'"90'

2 tablespoons butlef or margarine.

so""",,,
teaspoon Iemoo juice
I/~ teaspoon saU
II. teaspoon ground cloves
2 cans (29 ounces each) peoch
halves, drained

In a Iorge SQute!XJn, cook potatoes In

boiling weier 25 to 30 minutes or until
tender, drain. Cool 10 foom temperollJfe In
a large bowl, mostl polcrtoes MIX In nex!
5 ingredients, beollng until smooftl
Prehoot oven 10 400 degrees Place
peach halves In on ungreased 9 x 13-lnch
baking pan Using a paslry bag IllIed With a
large stor lip, pipe polOIO mixture Into center
01 each peach half Bake 15 mInutes Of
unlll poloto mlxlUle is Iigh1 brown Serve
immediately
Yield: 12 10 14 serVIIlgS
91

LOBSTER BISQUE
1 gallon worEII'
4 lobster tolls (01X>u14 pounds)
6 tablespoons bulle! or morgon08,
diVided

'Il cup cognoc

'/~ cup plus 3 tablespooos chopped
green onions, divided
2'12 cups dry White wme
4 cloves garlic, minced
3 tablespoons tomoto poste
1 teospoon dried tarragon leaves
112 reospoon dried thyme leaves
'I. teaspoon ground cayenne pepper
2 boy IeClves
3 tablespoons oil-purpose !lour
2'/1 cups milk
3/. cup wtllpping cream
2 egg yolkS
1 teaspoon soli
,. teaspoon ground block pepper
Whipping cream 10 garnish
In a Dutch oven, hoot water 10 boiling
Add looster tolls, COve!'. and cook about

12 mmutes or unlillobsler is pink Remove

labstel' Irom water. Reserve 4 cups 01 wtIter
used In cookIng lobstat' lOlls 'Nhen cool
enough to handle, remove labstel' meal
from Shells and finely dice; chill
For stock. mel! 3 tablespoons buner
In Dutch oven 0Yef medium hoot Slir In
cogooc Bring mixture 10 a bod and
simmer 3 minutes Stir In reserved 4 cups

woter, '11 cup greeo onions, and nexl

7 mgrecllenls Sirnrl"lef 30 mmutes loogllf
Slroln Into 0 large bowl
In Dutch oven, mell remaining
3 tablespoons butter Ove!' medium-high
hool Add remaining 3 tablespoons green
onionS and soule 2 minutes INhlsk !Iour
Into buRer mixture and COOk 1 minute
longer, slirring constantly Whisk In stock
and next 5 Inglllljl9rlts unlll blended BI'II'lQ
to a boil, redUCEI heat 10 medium-low, and
Simmer 5 mlnuleS. Stir II1lobs1er meat
Simmer 1010 15 mmutes longer or unlll
h90ted tflrough Garnish eoch serving Wltfl
about 1 toblespoon wtllppmg croom ond
SWIrl with 0 knife Serve immediately
Yiel d: about servmgs

I'erfect fo r nibbling tx:oforc dill11('r, Smoked Parmes.,.ln Almond s (/ollJ havel

na\or~...i IVith;) hint of CogNC

crispy ch('L'S(' coa ting. The cTt).1my l..ob~tcr Bisque is

;)nd clcg,lnt ly g.unisl1l'd with.1 swirl of crc~m.

SMOKEO PARMESAN ALMONDS

1 egg while
cup WhOle unsoiled almonds

1
2
1/.
2
1

92

tablespoons bUlIef Of mOlQOnne

cup grated Parmesan CheeSe

teaspoons liquid smoke lIavoring

reospoon son

Preheat oven to 350 degrees In a small

bowl, bellI egg While unlilloomy Stir in
almonds, cooling well
In a small saucepan. mell buner over
medium heal SIll in remaining Ingredients
Add almonds to buRer mixture, slirring until

well cooted Pour onto on oogr9OS9d

baking sheet Bolle 25 to 30 mlflu!es 01
unhl cheese Is brown Cool COITIj)Ielely on
pan. Store in on a1l11ghl container
Yield: about 1 cup almonds

Basted and browned to perfection, juicy Cider- Bilked I lam ('ig/1I) is served with a til ngy-s weel Slluce. Slices of
SlSe-flavored Corn Bread Lo.lf al'l' a tasty variation of tradi tional d ressing.

CIDER-BAKED HAM
5
2
'h
2

!o 6 pound hom
cups opple cider, di . . ided

CtJp roy sauce

tablespoons cornstarch

1 tablespoon waler
Preheat oven 10 450 degrees. Place hom
no IOrge roosting pon Bake 30 minutes or
Iii outSide is crisp. Remove from oven
\nee oven temperature to 325 degrees
n a large bowl, combine 1'12 cups cider
iI'd roy sauce; pour over hom. Basting
~ frequoolly wilt) cider mixture. cover
en:! bake 2 to 3 hours or until meoi
tsmometer inserted in center of ham

_ 5 185 deg rees

fof sauce, combine meat drippings ond
lllllOinlng '" cup cider in a medium

saucepan. In a small bowl. combine

cornstarch orld water to make a posle.
Spoon into meat dnppings, stirring until
smooth. CooII over medium heal 10 to
15 minutes or unllllhick, sHrrIng
occosionoIIy. Transfer hom 10 serving plafe
and serve with sauce
Yield: 12 to 16 seNings

CORN BREAD LOAF

6
1
3/.
4
4
10

tablespoons bulter or margarine

cup chopped green onions
cup chopped celery
cups corn bread crumbs
cups finely crumbled white brood
slices bacon, cooked and crumbled

1'12 loospoons ground soge

3/. leaspoon soil
'/1 teaspoon ground block pepper
6 eggs, beaten
1 cup chicken broth
Preheat oven to 350 degrees In a
large sklIIet, melt bUlter over medium-high
heal. Stir In onions and celery: SQute
8 minutes or until salt. In a large bowt,
combine brood crumbs. SUr In onion
mixture and next 4 ingredients. Stir in eggs
and chicken broth, Spoon evenly into a
greased and lioured 4 x 12-lnch 100/ pan.
Bake 30 to 40 minutes or until top Is
brown . Unmold onlo serving plate cnd slice.
Serve Immediately.
Yield: obaut 10 servings

93

(L.jtJ This savory Onion Casserole combines red, yellow, ilnd green onions in 11 sauce of Havnrti and blue cheeses "iii
whi te wine. (Right) CT('amy Pesto Spinach is pn..'SCntcd in tomntocups to cre<1tca festive color combina tion,

ONION CASSEROLE
2 large yellow onions, thinly sliced and
separated into rings, divided
2 lorge red onions, thinly sliced and
separated Inlo rings. divided
12 green onions, chopped and divided
1 teaspoon ground block pepper,
diVided

10 ounces blue cheese, crumbled

10 ounces (about 2'/, cups) shredded
Hovorti chOOse
3 loblespoons butter or margarine,
cullnlo small pieces
3/. cup dry while w1ne
Preheat oven 10 350 degrees In 0
greased 9 x 13-lnch baking dish, layer
holl of yellow, red, ond green onions
Sprinkle '/2 teaspoon pepper over onions
Top With blue cheese loyer remaining
onions ond sprinkle remaining pepper over
lop Top with Hovorti cheese. Place buller
evenly over cheese Pour wine over
casserole Boke 1 hour or un"1onions are
tender If cheese browns 100 quickly, cover
With aluminum fall Serve hoi
Yield: aOOul 12 servings
Nale : Gosserole may be assembled 1 day
in od~ance and refrigerated If refrigerated,
Increase baking lime to 1 haur 15 minutes

CREAMY PESTO SPINACH

3 medium tomatoes
1 lablespoon solt
2 pockages (10 ounces each) frozen
chopped spinach, thawed and
squeezed dry
1/. cup purchased pasta sauce
112 cup Whipping cream
' /3 cup grated Romano cheese
1 teaspoon ground black pepper
1 tablespoon grated Parmesan cheese
Cut tomatoes in holf; remo~e seeds and
pulp, Sprinkle soli inside tomato shells and
turn upSide down on a wire rack to dram
30 minutes. Use a paper lowsl to pat inside
of each tarnolo dry.
Preheat oven to 400 degrees. In a
medium skillel, cook splnoch over medium
heatS to 10 minutes ar unlil healed
through, Stir in pasta sauce, cook 2 10
3 minutes longer Slir in cream; cook until
mixture is thick (about 2 mlnules) Stir in
Romano cheese and pepper, Spoon 0001.11
'h cup spinach Into each tomato shell.
Sprinkle Parmesan cheese over top. Bake in
a greased a-inch square txlking pan
10 minules ar until heated thraugh Serve
lmmedlOlely
Yield: 6 servings

RASPBERRY SOUFFLE
SOUfFL~

8 eggs, separated
1 cup granulated sugar
1 cup purSed raspberries
'I. cup creme de cassis liqueur
2 enVlopas unHovored gelatin
1/1 cup lemon juice
2 cups Whipping cream
SAUCE
2 cups sliced Irash or frozen

strawberries
1/2 cup granulated sugar
4 lablespoons orange-flavored
liqueur
For sauffle, prepare a 2-quort souffle
dish with a waxed poper collor extending
2 to 3 inches oOOV rim of dish Tope in
place. Grease dish, including callor. In 0
medium boWl, bOOl egg yolks ond SU{lIlr
until fluffy Stir in rospberries ond creme de
cossls. In a medium soucepon, sellen
gel olin In lemon Juice Cook over low heil
slirrrng unlil gelo~n Is d lssol~ed Stir
raspberry mixture mlo gelohn mixlure,
mixing well. Cook over medium-low heal
unlll mldure cools /he txlck of a spoon
(0001.115 minules). Cool 10 room
lemperolure. In a large bowl, bOOl egg

lIMes unlll sMt. In a chilled large bowl,

ta cream unlll Sllff, Fold egg whiles Inlo
!i5pOOrry midure Gentty fold In whipped
IliIJm Poor into souffle dish and chill
!I'oors or overnight Remove paper collar
tlbe serving
FQr sauce, combine strawberries and
iJ}lf in 0 medium saucepan o~er medium
D, Cook 2 to 3 minutes or until hooled
trough. Remo~e ITom !leot and stir in
I:/J6Uf Serve WIII'l soutfl9.
1'1i3: 8ta 10 servings

fLAMING BREAD PUDDING

PUDDING
2 cups raiSinS
1 cup cooIIing sherry
1 cup butter or morgorine. saffen9d
1 cup granulated sugor
1 ctJp all-purpose !lour
1 teaspoon baking soda
lit teaspoDfl salt
2 ctJps linely chopped dotes
Fit cups grated corrots

1112
1
1
4
1/.

1/.
1
1
2
112

lh
1(.

cups chopped pecons

cup line plain bread crumbs
cup milk
eggs, beaten
cup molasses
cup cognac
tablespoon dried oronge peel
tablespoon dried lemon peel
teaspoons ground cinnamon
teaspoon ground clo~es
teaspoon ground nutmeg
teaspoon ground mace

SAUCE
3 eggs, separated
1 cup gronulated sugO!
2 toblespoons buller ar margarine,
softened
cup whipping cream, whipped
until slift
3 tablespoons brandy
1/. cup cognac

For pudding. marinote raisins in sherry

8 hours or o~emighl, In a large bowl, cream
butter and sugar unlll fluffy, In a small bowl.

combine !Iour. boklng soda, and solt. Stir

dry ingredients Inlo creamed mixture stir in
raisins (including sherry) and remaining
pudding ingredients. mixing well. Spoon
into a greased 3-quor! metal mold Wllh lid.
Cover loosely with lid. Place mOld on a WIfEO!
rock in a large stockpot. Fill pot With hot
water to come halfway up sides 01 mold
Cover pot and steam pudding In simmering
woter o~er medium heat about 5 hours.
Check woter le~el occasionally; add hot
waler as needed. Remove mold from woler,
unca~er, and cool 30 minutes. Inver! onto a
serving plate, leaving pUdding In mold unlil
completely cooled.
For sauce, beat egg yolks in a large
bOwl. Add sugar and buller; t>ect unlillhick
In a medium bow1, beat egg whites unm
stitt; fold into egg yolk mixture. Fold in
whipped croom and brandy.
Heat cognac In a small saucepon over
medium heal Remove from heat and
carefully ignite Wllh a long kitchen match.
Pour over pudding. When names die,
slice and serve With sauce.
Yield: 10 10 12 servings

IUft! A spirited Siluce of strawberries ilnd orange liqueur compkments this elegan t Raspberry Suufne. (Riglll! Flaming
Bread Pudding makes a g rand fina le to Christmas Eve d inner. L.1den wilh fruit~ illld nuts, Ihe traditional steamed pudding is
"er,'oo with ,1 cre~my br~ndy $.l uce.
95

AMERICAN HERITAGE DINNER

Com Clwm-lfr

CQmJldlmri ~/kl
T\I/urUlffllk.'$
Roo~1

Turk/'ll

C"nr Bn"lld Dn~~"'1:

lI'i/l1 Drici/ "'rml '
Chris/milS Chick,'" Pit
Suwl Puilllo.'li uud

Cllbbfll(t' willi

Rni"jll~

Bah',' B<~lIIs
Sark P<ls:;el
511'1.>('/ Po/aId Pml./ius

Alm,,,,d FlulIIlII"rtI

Gil/SIT Custar"
PlulII Custard

Chl'SllIJ/t~

A succulent Ro.1St Turl..ey ({tit) accomp.lniLxI by Corn Bll'ad Dn'S~ins with Dried Fmil will be enJOyed by all. A Iraditionll
English dish. Christmas Chickt.'n Pic is a delicious wily 10 dTt'SS up c\'L'ryday f.ue.

96

ROAST TURKEY
12 10 14 pound turKey
SoM and ground block pePpel'
It. cup 001191, softened
2 cups apple cider

Pfeheot oven 10 350 degrees Remove

gHeIs from turkey and discord or reserve
tr IIIOIher use Rinse turkey and pol dry
I'll paper IoYIels liberally soil and p8ppef
ut.av Inside and our Tie ends of legs to loll
m klIchen twine, lin WIng hps up and over
tIID so !hey ere tucked under turlley Place
IrHock in roosting pan WIlt! bfeosl side up.
IIserI meat Ih&rmometer Into Itllckesl part of
f9l WltOOullouchmg bone. Pour 1 cup
minto pan $pr90d buller over I\Jrkey
bile With some 01 the apple Cider looselV
~ 'NI1h aluminum foil and roost
1h I'ours Remove foil from IuIkey Reduce
lmllo 325 degrees Basting often with
~ cider, roost uncovered 1 hOur Of until

CHRISTMAS CHICKEN PIE

CRUST
3 cups all-purpose flour
1'Iz teaspoons solt
1 cup butter
'/~ cup ice water
FILLING
8 chicken breasl halves
1/~ cup butler
1/~ cup OU-p!Jfp05e ftOUf
21/2 cups chICken brOlh
1'/2 leaspoons solt
1 teaspoon ground thyme
1 teaspoon dried marjoram lIokes
1 teaspoon rubbed sage
1/1 teaspoon grOUnd block pepper
1 pound pork sausage, bfawned
5 slrces bacon. COOked and broken
lnlO 1-inctl pieces
egg yolk
leaspoon water

mlhermomeler registers 180 degrees

cuces should run cleo! when thickest port

dl'ugh Is pierced wilt1 a fork} Remove
loot own Dnd allow turKey 10 stond
20 minules before corving
1Ield: 1010 12 seMngS

CORN BREAD DRESSING WITH

DRIED FRUIT
I'll cups dried mixed fruit bits
'h
1
1
5

cup bunsr
medium Dillon, chopped
cup Chopped celety
cups com bleod crumbs
2 cups white bread crumbs
I'h ClJps chicken broth
I'll IeOspoons rubbed 50ge
1 teaspoon poultry seasoning
1 teaspoon soli
'h teaspoon ground block peppel'
1 egg, Itghtty beaten

PIo::e truN In 0 bowl and add enough

_ kl cover frUit Cover and allow fruit
b Sit at room temperature overnight
Prelleot oven to 350 degrees Mell butter
nSkrllet. Add onion and celefY and saut6
IlirI onion is transparent. Remove 110m
rD and set aSide
Crom frull In a large mixing bowl,
ambrne fruit, soulged mixture, brood
MIbS, chicken broth, sage, poutlry
msonmg, soil. and pepper, adjusting
SlOSOfling as desired Slir In egg Spoon
tmng Into a tightly greased 2-quort
tdJng dish Cover with aluminum 1011 and
,;.e 25 to 30 minutes or until dressing Is
'Pld through
1IeId: obOo\ 10 sefVings

For crust, sin nour and solt lnlo a

medium bow1 Using a postry blender or
two knives, cut buller Into Oour mixture unlil
miXfUre resembles coarse meal. Sprinkle
woter 0'181' dough, mixing quiCkly Just until
ClOUgh IOfms a boll DIvide dough in half
Press half 01 dough inlo bottom ond up
sides 01 a lightly greased 2-quort round
baking diSh Cover top With plastic WfOp,
Wrap remaining dough In plastic wrap;
refrigerate bakrng diSh and remolnrng
dough until needed
FOf filling, COOII Chicken breasts In solted
boiling water In a large stockpot Remove
from woler and cool Remove meal from
bone and 1e0l into bile-sized pieces
Mett bullef In a large saucepon 0'191'
medium heal, Slrr In nour. Stirring
constantly, cook unlil mixture thickens and
bubtJles. Gradually s~r rn chicken broth Stir
in solt, thyme, morJorom, sage, and pepper
Cook., stilling constantly, until mixture
thickens (3 10 4 mrnules)
Pretreat 0\191110 325 degrees. On a lighlly
floured surface, use a noured rOIling pin to
roll oul remaining dough Loyer hall of
chicken in boltom of dough-Ifned baking
dish. layer sousage and bacon over
chicken Top with remoinif'IQ chicken Pour
sauce over meal. Top with remaining rolled
dough Tnm dough ond climp edgeS 01 pie
Cut slits In lop 01 pie lor sIeom 10 escape
(It deslled, rOllout dough scrops and use 0
COOkle cuner to cut out 0 decoration 101 top
01 pie Apply cutout to pie With a small
omount of egg yolk.) Bake 1'Il hours
Combine egg yolk wllh waler and brush
over top of crusl Bake 5 minutes
YIel d: about 8 servings

Johnnycakes (also called Journey

Cakes) were early American favorites.

JOHNNYCAKES
4 cups COfnrneol
3 cups boiling water
2 eggs, lightly bealen
I/. cup firmly packed brown sugar
2 tablespoons bUtter, solfened
1 teaspoon solt
Buller and roople syrup or mOlasses
10 """

Pretreat oven to 400 degrees. In a

medium mixing bow1, combine cornmeal
and water, stirling well by hond (mixture
will be very thick) Stir in remoinrng
ingradients Using oboul 1/2 cup mixture lor
each coke, spread mixture into Circles obOo\
4 Inches in dlameler on greased baking
sheets Bake 20 to 25 mlnules or until
cenlers ore set Serve worm With buner ond
maple syrup or molasses
Yield: IOta 12 JOhnnycakes

97

CORN CHOWDER

,-

1/. pound sol1 pork, skin removed and

It1lnly sliced
I medium onloo, chopped
2 large baking potatoes, peeled end

3 cups woter, divided

1 cup finely crushed CfOCket crumbs
3 cups milk
1 con (17 ounces) creamed corn
} Ih teaspoons solt
1 teaspoon ground nutmeg
In a large soucepon, fTy salt pork Wlltl
onion until pork Is crisp and browned. STu
in potatoes and 2 cups woter. Cook over
medium heat until potatoes are tender
Combine cracker crumbs and milk; stir
into potato mixture. Slir In com, soil,
nutmeg, and remaining 1 cup weier
Reduce hoot to mediumlaw and cook.
slirrlng occasionally, 10 minutes or unnl
heated through.
Yield : abOut 8 1h cups of chowder

COMPOUND SAllET
5.wory Com Chowder makes ~ satisfying light meal or first course. We used a
pumpkin and <lcorn S<Juash halvl'S for our soup IUreo"n and bowls.

DRESSING

I cup oliva oil

cup red wine vinegar
2 tablespoons granulated sugar

I/J

SALAD

2 bunches tresh spinach, rinsed and

tarn into pieces
cup currants
cup chopped conned red beets
lemon, peeled, lt1inly sliced. and
seeds removed
cup toosled slivered almonds
II. cup drmned capers

For dresSing, combine all, vinegar, ond

sugar in a jar wilt1 a tlghtliMlng ltd. Close
Jar and shoke vigorously to blend
For salad, combine spinach, currants.
boots, lemon sltces. almonds, and COpefS
In a serving bowl.
To serve, pour dressing over solad
and lOss.
Yield: abOut 8 servings

Compound 5., liel, a navorful medley

of fTt.'Sh spinach, beets, lemons, and nu~
is tossed with a vinaigrette dressing.

98

Apples and ,chl'Slnuls complement a Ir.ldilional holiday \'cgctablc ill SWCt't l'olat{)('S and Chestnuts (frolll li(l) . Once a
Awmle Colomal P.lrty beverage, Sack Pos!oCt is a "'Mrn ruSt.lrd drink with sherry. Buttery Sweet PO lto Puddmg 1<: best
\fr..ed with lots of whippt'd cn'.lm.

SWEET POTATOES AND

CHESTNUTS
6 100ga sweet polOToes
3 OPP~. peeled, cored, and sliced
I can (15 5 ounces) Whole chestnuls
pocked In water, drOined
'I. cup nrm~ pocked brown sugar
2 teaspoons ground nutmeg

'I. cup buner

I cup apple claar

1'10 large saucepan, boll v.tloIe,

~ sweet poIOtoes unhlleoder (oboul
20 minutes). Remove from wale!" and allow

.m
Prsnealoven 10 350 degrees. Peel end
sb S'NeEII potoloes. In 0 IlghflV greased
13 x9 x 2lnch baking pon, layer sweel
/lIIOlo slices, apples, and chestnuts.

inkIe lop wUh brovm sugar end nulmeg,

$iWlttl bulle+' Poor apple cider over top
b:e 45 mlnuleS or unnl mixture is bubbly
lIeId: 8 10 10 5efVlngS

SACK POSSET
cup granulated sugar
cup Cf90m sherry
wIlOle nutmeg
2 cups milk
5

egg yolkS, lightly bealen

In 0 medium souc:epoo, combine sugar,

Shelry, and nutmeg Bring to a boil ond
cook unITI sugar dissolVes, seI aside
In a IQlge soucepon.. scold milk Beot
ClbouI 'h cup milk Inlo egg yolks, IhIIn beOI
In remoming milk, Rerum mlX!ure 10 j::Q'I
Clnd cook. sllITing consiontly, aver mediumlOw heoI unhl mlxhJre coots It1e bock of CI
metal Spoon GraduCllly slir shefry mlxlUre
InlCl milk mlxlUre, blencllng wall Slirring
octoslonally, cook over low heat unlll
healed through, Remove nutmeg: serve
worm,
Vleld: 4 ICI 6 servings

SWEET POTATO PUDDING

lXlund sweellXl1C11oes, peeled Clod
cui inlo chunks
6 eggs, IIghlly bealen
3 cups confectioners sugar
I 'll cups butter, softened
'12 cup b((lndy
1 teaspoon ground crnnamon
1 Ieospoon ground nulmeg
'/1 Ieospoon groled temon peel
'Iz cup firmly pocI(ed brown sugar
1 cup whipprng cream
2 Ioblespoons gronulo19d sugar

In a large soucepon, boil sweet po101oes

In waI9r unlrllef\der Omrn potatoes and
maSh untrl smooth
Preheat oven to 375 degrees In a lorge
ml~ing bowl, combine mClshed polatoes,
eggs, contecliooefs sugar, buller, brClndy,
cinnamon, nutmeg. and lemon peel,
blend 'NElli Pour m,xture into CI greased
13 x 9 x 2-rnch txOOng poo Bake
40 to 45 mrnU1es Of untll10p IS set Sprinkle
brown sugar aver top ond boke 5 minutes
In CI medium boWl, beat cream wr1t1
groouloled SUQCIf unhl slllI peaks IQml
serve whipped croom wtrh pudding
Yield: obout 12 servlf'lgS

99

CABBAGE WITH RAISINS

hood (about 2 pounds) red

cabbage, qua rtered

lh cup raisins
11. cup butter
lh cup apple cider vinegar
2 tablespoons firmly pocked brown
sugar
Fill a large saucepan with salted water
and bnng to a boll. Add cabbage; cover and
cook until tender. Remove from heol ond
drain. Usmg a large spoon, separate leaves
of cabbage Sllr in re(O(JInlng Ingredients,
Return saucepan to medium hool and cook
5 minutes.
Yield : 4 to 6 sefVlngs

ALMOND FLUMMERY
3
3
3/4
1/1
4

egg yolks
cups whipping cream, divided

cup zwieback cf(Jckef crumbs

cup almond paste
tablespoons granulated sugar,
divided
2 tablespoons rose flower woler
(available at gourmet specialty

stores)
II. teaspoon ground cinnamon
'1. toospoon ground nutmeg
3/. cup golden fOisins
II. cup toasted slivered almonds

The sWl'CI-and-sour flavor of Cabbage with Raisins wi!! be a welcome additial

to the me.,\, It' s cspt.'CiaJJy colorful ~rved in a hollowed-out pumpkin.

Preheat over! to 350 degrees. In a large

mixing ~ , beat egg yolks wiltl 2 cups
croom until W(lll blended. Slir In crocker
crumbs and allow to sit 5 minutes to soMen.
Blend In almond poste,2 tablespoons
sugar, rose Hower waler, cinnamon, and
nutmeg . Stir in rais ins Sprinkle almonds in
bottom of a lightly greased I-quart melol
ring mold Pour mixture Into mOld. Cover
top of mold tightly With aluminum foil. Place
mold in a larger pon and odd hoI waler to
larger pon to corne halfway up sides of
mold Bake 1 hour. Remove from oven and
ollow 10 cool 15 minutes in water. Remove
mold fram water, remove fall. Allow 10 cool
ot room temperature 15 minutes. Unmold
onto serving plotter
Beat remaining 1 cup cream and
remOlnlng 2 tablespoons sugar until stitt
peaks fOlTTl. Serve sweelened whipped
cream WIIt1 almond nummery.
Yield: 8 to 10 servings

A tr~ditional English ste~ med pudding served with sw~tened whipped cream.
Almond Aummery will delight you with its delirious blE':l1d of almondsilnd rJisins.

100

PLUM CUSTARD
CRUST
1112 cups all-purpose
'/1 teaspoon soli
'/1 cup buner

nOUf

FILLI NG
1 con ( 1 poulld) whOle. Pitted plums
in heavy syrup, drolned
1/1 cup granulated sugar
1 teospoon grouod cinnamon
1112 cups halt olld holt
2 eggs, lighny beaten

"Ioist and fruity Ginger Custard Orr!) ma kes a wondcrfui, lightly sweet side
dish. We garnished it wi th i\ bonley sugar Ind ian. The hearty B.lked Scans arc Ii\ccd
",th Il1<lple syrup and mo!ass(.'s.

GINGER CUSTARD
5 CtJps lorn While brood pieces
2 cups buttermilk
2 cups hOlt and half
6 CWIes, peeled, cored. and chopped
'h CtJp water
lh cup maple syrup
Ih cup granulated sugar
4 eggs, lightly beaten
I teaspoon ground ginger
I IIIospoon ground cinnomoo
I IIIospoon ground nutmeg
'I. IIIospoon ground cloves
I cup golden raisins
1'1 a torge mixing bowl, combine bfeod,
tlJIIermllk, and hall and holt, set aside In a
scu:epon, combine apples and water over
mum heat Cover alld cook until apples
aeleOOer; cool
PrI!h9oI oven 10 350 degrees Stir syrup,
:up. eggs, ond spices into braod mixture
SIr n apples Pour mlXlUfe Into a greased
13x 9 x 21nch baking pon Sprinkle With
mos. Bake 50 10 60 minutes or until
mer is set
1IekI: 810 10 servings

Preheat oven !o 350 degrees For crust,

sit! Hour and soil inlo a mixing bowl . Using
a pastry blender or two knives. cut buner
inla Hour unlll mixture resembles coorse
meal UsIng the bock 01 a spoon. firmly
press mixture inlo bottom and halfway up
sides at a lightly greosed 8-inch SQuore
baking pon
For tilling, layer plums over crlJs!
Sprinkle sugar and cinnamon over plums
Bake 20 minutes. In 0 small bowl. combine
han and half and eggs. Pour over plums
Bake 30 to 35 minutes Of unlll coslOrd Is
firm oround edgeS but stili slighHV son in
canter (custard will become lirmer as II
cools). Serve warm or chilled
Yield : about 9 5efVlngS

BAKED BEANS
2 cups dried navy beans
4 cups water
I medium ooion, chopped
2 lobtespooos butter
'h cup motosses
h cup maple syrup
2 teaspoons salt
I teaspoon dry mustard
1 teaspoon ground ginger
'12 teaspoon ground cinnamoo

Cover beans With waler and allOW to

sook overnight.
Drain beans and combine With 4 cups
waler In a 2-quart saucepan. Bring 10 a boll
over high heat. Cover boons, reduce heat,
alld simmer 2 hours. Drain beans,
reserving 2 cups liquid (odd additional
water to equal 2 cups il necessory)
In a small Skillet. soute onion In bultef
until onion Is limp. Preheal ovanlo
350 Degrees In a tightly greased 2-quort
boklllg diSh, combine beans, 5OutOOd
onion, re5efVed liquid, molasses, syrup,
soil, mustard, ginger, and cinnamon ,
Mix welt. Cover and bake 2 hours,
stirring occasionally Add more water to
diSh II necessary Uncover and bake
35 10 45 minutes or until top is browned
Yield: aboUt 8 seIVlIlgS

Featuring layers of tasty p lums and

egg c ustard on a past ry cru st, Plum
Custard is i\ des sert your f<lmil y will
love. \Vc garnished ours with a maple
Icaf made of b.1Tlcy sug,n.
101

KEEPING CHRISTMAS
Acom Si,mlsl! Soup

Roast 1ilfkt'Y GlaU'<1 will, /-fUIHY

p('Ilc/, AspiCwil l, Crcam Cht'l'SC DIl~5iIlS

Splnaeh Salild u'lIh Warm Dfl":<osms

Com Brmd Or<>ssj"s j l, Gmllf U'lft't'll

Stalldlllg Ril> Roos l With

Mlllkmi MII_lrroom Gravy

York;lull' Puddill\{

Sour (rrIlm Gih/t'I Gnwv

(nramdiud NttW Po/a/OI'S
Com-SIII{ftd TomalOt'S

Green Beaus u'iII, Dill Saller

PumpkinAppll' Pit'

Thin slices of Standing Rib Ro."Ist with Madeira Mushroom Gr,wy milke an ell'S"nl serving. lndividu;![ Yorkshire Puddings
arc iI uniqu{' accompaniment for this English enlToX-.

102

STANDING RIB ROAST WITH MADEIRA MUSHROOM GRAVY

""11 stOf'lding rlb 01 beef

(oboull0 pounds or 4 ribs)

2 teaspoons soil
I teaspoon ground blod< pepper
, teaspoon ground Itlvme

OAVY
'/3 cup wctef

'I.

cup plus 2 tablespoons buller Of

margarine, divided
2 IObl8SJXlOOs lemon ;Ulce
'II pound fresh mushrooms, sliced
'/1 C!Jp finely Chopped onion
I'll cups bee! bl'Olt1
'II cup Madeira wine
2 tablespoons tomato paste
2 IOblespoons oil-purpose Hour
Soli and ground bIocI<: pepper

For roost, sprinkle bee! wilh sail, pepper,

nllhyme, rub Into meal, Ploce on rock In
oosllng pon. Insar! meal thermometer into
hCkest portion of meat WlltlOut touching
me Allow 10 stand at room temperature
XllTlnules

Preheol oven 10 500 degrees Roost

meot 10 mlnules Reduce temperature 10
350 degrees Conlinue roosting 2'/1 10
4 hours or unlll meot thermometer registers
140 degrees Tronsfer loosllO a serving

""""

For gravy, combllllJ 'NOtar. 2 tablespoons

bUller, and lemon jUice in soucepon _Bnng

10 0 boil over medium.high heat Reduce

heot to low ond odd mushrooms Cover and

cook 5 minutes Pour all fottrom roosting
pan. reserving 3/~ cup lor Yorkshire Pudding
(recipe Iotlows), II desired Add remaining
1/~ cup bUtler to rOOSling pon one! place over
medium-high hoot. stirring to melt Add
onion and saute unlillronsporent. Drain
mushroom liquid Into roosting pon. Add
beef broth, WIne, and tomoIo poste, blend
well. Stir In rnustrrooms and floor $lifTIng
constanlly, cook unlit gravy Is slightly
thICkened and mushrooms are heated
Ihrough. Solt ond pepper to toste Serve
with roost
Yield: 8 to 10 servings

YORKSHIRE PUDDING
3/. cup meal dnpplngs from roost or

melled margarine
1'12 ClIps all-purpose flour
1 Ioospooo solt
cup milk 01 room temperature
3 eggs crt room temperature
cup water at room lemperoture

'I.
'I.

Pfeheol oven 10 400 degrees. Spoon

1 tablespoon meat drippings or margOflna
InlO eod1 cup 01 0 12cup muffin pon
Place muffin pon In oven 10 heof driPPIngs
while Pl"ElPOnng boiler In a medium mixing
bowl, combine Hour and soil Make 0 well
In center ond slir in milk Beat In eggs. Add
water, booting until bubbly. Remove muffin
pon from oven ond Immediately fill each
cup sllghlly tess thon hOlI lull with boiler
Bake 20 minutes Iffldoce treot 10
350 oegrees; bake 15 minutes Salve
ImmediOlety
Yield: 12 servings

SPINACH SALAD WITH WARM

DRESSING
ctESSING
'II cup red wine vinegar
'h cup olive all

'I. cup wcter

2 teaspoons lemon JUice

1
I
1
11.
'I.

teaspoon Dijonstyie mustard

Ieospoon WorceslerShlre sauce
IOblespoon granulated sugar
IIIoSpOoo garlIC soil
Ieospoon ground block pepper

....,

1 bonCh fresh spinach, nnsea and torn

Into pieces
1 bonch red leO! lettuce, rinsed and
tom into pieces
'II pound fresh mushrooms, shced
'I! cup slivered olmonds, 1005100
3 green Onions, chopped
4 sHces bacon, cooked and crumbled

For dressing combine olllngrEKhents in

oJOI' WIth a IIghl-fittlng lid ClOse jar and

mke vigorously
For salad, loss all ingredients logether
n serving bowl
To S8Ml, pour dressing into a
JOKIlumlnum soucepon and slfr over
rredium heal UtIli! heoIed through. Serve
urn dressing WIth solOd
'field: 8 to 10 servings

Spinach Sa lad with Warm Drl'sslng features frl.'sh mushrooms, toasted

almo nd s, and crisp ba con . Warming the dressing intens ifies it s spicy
vinegar flavor.
IDJ

CORN-STUFFEO TOMATOES
5
2
2
1

medium IomOloes
IOblespooos buner or morgonne
IOblespoons oll-puqXlSe nour
Ieospoon soil
'I. Ieospoon ground block pepper
1 cup milk

3 cups frozen com, coolled in

soiled woter ond drolned
'12 cup finely chopped green onion
5 slices txJcon, cOOked and crumbled
Sail and 910000 block pepper

Cui tomotoes In holf Scoop out os much

tIesh os possible, invert on paper IoYJels,
DOd drain

CARAMELIZED NEW POTATOES

Preheol own 10 350 degrees Mell buller
In soocepon over medium-low heal Slir III

Hour, iloospoon soil, and '1. lOOspoon

pepper CooII until mixture Is smooth ood
bubbly Slowly pour in milk, s~rring
conSlonllV Increase heat 10 medium and
continue COOking and stirring unlll rniKlura
thickens CabOOl 1 minute) Remove Irom
hOOt and slir in com, green oolon, and
bacon. Sail and pepper 10 rosIe Fill each
tomalo holf W11h corn mixture and place on
baking sheet. Cover WIth aluminum loll
and bake 2510 30 minutes or just until
healed Ihrough

YIeld: 10 sefVings

20 small new potatoes

'h cup buller or margarine

'11 cup firmly pocI\ed brown sugar
Cook unpeeled potatoes In ....-eI1soll9CI
boiling waler 15 to 20 minutes or unHI
lender Remo~e from heal, drain, and allow
10 cool slightly; peel
Melt bu"er in a heaVV large skillet over
medium heat. Stir in brawn sugar crnl cocW.
sllffing constanlly. until mlxllJre bubbles ool
It1lckens stighMy (aboul 5 minutes) Add
potatoes and cook 2 ta 3 minutes. slirrif\l
constantly UOIII potalaes are thoroughly
COOled Wilh caramel PIoce in 0 heated
serYlIlg dish and serve ImmedKliely
YIeld: B Ie 10 servings

Corn -St ufft'(! TomatOt.'S (Iff0 bring t.'!I!:ciling new f];l\'(Ir to the !ilbte, nnd Cilrnmelizcd New PO!il!O('S offer
Olde Wor ld ing...nuity.

IQ.I

,1

til s!e u

Ro.lsi Turkey Glazed with Honey is a delicious main course. A distinctive touch is added when Corn Bread Dressing is
Dl'Stled in g rape leaves and served with Soll r Cream Giblet Gravy.

ROAST TURKEY GLAZED WITH HONEY

12 to 14 pound turkey
Soil and ground block pepper
cup water
If, cup butler or margarine, melted

Ih cup hOney
Preheol oven to 350 degrees. Remove

;bIet poCkeT from turkey and reserve for

ScuCrearn Giblet Gravy (recipe follows).
I!i1se turkey and pol dry With paper towels
l.tJerOIIy solt and pepper turkey inside and
CU. TIe ends 01 legs 10 toil with kitchen
!tine; lin wing tips up and over back so
hay are tucked under tUrkey. Place on rack
~ roosting pan with breast side up. Insert
II'8:i thermometer into thickest port of
tijl W1thoollouching bone. Pour 1 cup
IIC!er Into pan , Brush turkey with butler.
lOOsely cover with aluminum foil and roost
111! hours Remove foil from turkey. Reduce
bed to 325 degrees. Basting ollen with
1Mey, roost uncovered 1 hour or unlll moot
hm'lometer registers 180 degrees Ouices
tnJtd run clear when thickest part of thigh
sp!erced with a fork) . Remove tram oven
(J')(j allaw turkey to stand
~ mlnUles betore carving ,
1I&kt: 10 to 12 servings

SOUR CREAM GIBLET GRAVY

Nack ond giblets tram turkey
1 medium ooion, chOpped
3 tablespoons butter or morgorine
4'12 cupswoter, divided
2 tablespoons chopped flesh parsley
1 leaspoon paprika
'12 cup all-purpose tlour
'12 cup sour croom
Soil and ground block pepper

Clean and wash neck and giblets; sel

aside, In large saucepan, saute ooion in
butter untillmnspcrenl. Add neck and
giblets and 4 cups woler. Simmer over
medium heat until mool is lender
( 1 to 1'12 hours) . Add parsley and paprika;
simmer 10 minutes more. Remove neck
and giblels from pan, reserving liquid and
onion Remove meat from neck; discord
bone Chop meat and giblets and return to
saucepan wilh reserved liquid and onion .
In small bowl, combine flour with remaining
'12 cup reserved water. Beat in sour cream
unlil smooth. Slfr '12 cup reserved liquid
from saucepan into sour cream mixture and
slir sour cream mixture inlo giblets. Solt and
pepper 10 tasle. Cook over medium-low heal
15 to 20 minutes or unlil thickened and
heated through.
Yield : aboUl4 'h cups gravy

CORN BRE AD DRESSING IN

GRAPE LEAVES
'17 cup butter or margarine
'h cup chopped celery
1 small oman, coarsely chopped
2 tablespoons minced freSh parsley
5 cups corn bread crumbs
2 cups while bread crumbs
1'12 cups chicken broth
1 leaspoon ground sage
1 teaspoon solt
'h teaspoon poultry seasoning
I h teaspoon ground blOCk pepper
1 egg, lightly beaten
14 grope leaves in brine, rinsed and
separated

Preheat oven to 350 degrees Melt butt8f

in Skillet Slir in celery, onion, and parsley;
saute until onion Is tronsparent Remove
from heat; pour Into lorge mixing bowl. Sllr
in bread crumbs and chicken broltl Add
sage, soli, poultry seasoning, and pepper,
Odjusting seasonings os desired. SIll in
egg Place about 'h cup dressing in center
of each grope teaf; genlly press sides of
each leaf oround dressing. Place stuffed
leoves in a baking dish with sides touching
Cover and bake 25 to 30 minutes or until
dressing is heated through
Yield: 14 servings

105

(ull) Garnished with sage leaves and apple slices, Aco rn Squ.l sh Soup nlilkes ,m ;altr.lctivc first coursc fo r an eleg.mt
dinner. A subtlc blcnd of apples and curry comp](ments the squash ilnd adds delicate flavor 10 Ihis rich soup. (RiSIlt) Easytt
prepilre, Green Beans with Dill s.,uceilnd Glndi ....d Ginger Biscuits Me tasly ~ddilions 10 you r holiday meal.
ACORN SQUASH SOUP
4 cups water
2 medium acorn squash, scrubbed,
halved, and seeds removed
I large onion, sliced
I sweet yellow pepper, sliced
3 tablespoons butler or margarine
3 apples, peeled, cored, and diced
3 cups chicken broth
I Toblespoon Worcestershlre sauce
I leaspoon curry p(lW'(Ier
Solt ond ground block pepper
2 cups holf and half
In lorge saucepan, brIng water ta a boil
Add squash, oover. and boil 15 10
20 mmutes or unlil lender, Remove squash
and allow to cool, reserv liquid. When cool
enough to hondle, scoop auf squosh WITh 0
spoon and discord skin
In a large saucepan, saule onion and
yellow pepper in butler until onion is
transparent. Add squash, reserved liquid,
apples, chicken broth, Worcestershlre
souce, and curry Soli and pepper to taste
Bring to a boil Reduce heal to simmer.
Pomol'Y cover ond cook 15 minutes,
slirring occoslaflOlly
Place squash mixture in 0 blender or
load processor and puree Return 10
saucepan Stir in half and half, adjust

106

CANDIED GINGER BISCUITS

seasonings, and cook over medium heat
just until hOOted through; do nol allow to

boll
Vleld: B to 10 servings

GREEN BEANS WITH

Dill SAUCE
1
6
1
I lh
1

cup sour cream at room temperature

slices bacon, cooked and crumbled
tablespooo chopped dried chives
teaspoons lemon pepper
teaspoon dried dill weed

Soli
2 packages (10 ounces ooch) frozen
Frenchstyle green beans
Combine lirst 5 Ingredients in small
soucepan Soli to loste ond set aside
(do not refrigerate). Cook greoo boons
accordmg 10 package directions. Warm
sour cream miKfUre over low heat, stirring
constantty Drain green beans and place
oboutlh cup on each serving plale. Indent
center of beans with the bock of spoon
Place a heapmg tablespoon of dill souce
in center of beans
Yield: obout 8 servings

2
I
1
III
112
2

cups all-purpose 1I0ur

tablespoon boklng powder
teospooo solt
cup vegetable shortening
cup finely minced crystallized ginger
tablespoons firmly pocked brown
sugar
teaspoon ground ginger
112 teaspoon ground cinnamon
1 cup milk
2 tablespoons butter, melted

Preheat oven 10 450 degrees In a large

bowl, combme nour, boking powder, and
solt. Cut in shortening With 0 pastry blenor
or two knives until mixture resembles
coorse meal. Stir in crystallized ginger,
bl"own sugar, ground ginger, and clnoorrxn
Add milk and stir just unltl blended Turn
dough onto 0 lightly noured surtoce (lnd
gently knead Just until dough holds togetltlr
Pat out dough to abou! Ih-inch thlckl'r9SS.
Use a 2 lh-lnch biscuit cutter to cut out
biscuits; place on on ungreased boking
sheet. Bake 15 to 20 minutes or unltl
golden brown. Remove from oven and
brush with melted butter.
Yield: about 20 biSCUits

PUMPKIN-APPLE PIE
'II cup bUlfer or margarine
3 medium opples, peeled, cored, and
coarsely chopped
Ph Ieospoons ground cinnamon, divided
'h Ieospoon ground nutmeg, divided
'I. leaspoon ground ollsplce
,/. cup apple juice
'h cup plus 2 tablespoons granulated
sugor, divided
tablespoon allpurpose flour
unbaked 9-inch pie shell
cup pumpkin

egg
It. teospoon ground cloves
'h cup half and holf

In a medium mixing bowl. combine

pumpkin, remoinlng '13 cup sugar, egg,
remaining '/2 teaspoon cinnamon,
remaming 'I. teaspoon nutmeg, and cloves.
Boot until well blended Stir in holf and holl
carefully pour pumpkin mixture over apple
mixture Bake 15 minutes Reduce heat 10
350 degrees and boke 30 minules more or
until center is set
Yield: aboul 8 servings

PEACH ASPIC WITH CREAM

CHEESE DRESSING
ASPIC

Preheat oven 10 425 degrees. Mell butler

no Skillet over medium hool , Stir In apples,
l lacspoon cinnamon, lecspoon
1IITleg. and allspice; cook 5 minutes Slir
nnpple juice, 2 tablespoons sugar, and
b.r Cook 1 minute and pour inlo pie shel l

'1.

2 packages (3 ounces each) peach

gelatin
11/1 cups boiling waler
1 can (1 pound, 13 ounces) peaches
in syrup, drained, pureed, and
divided
cup orange JUice

3 tablespoons lemon juice

2 tablespoons granulated sugar
'12 teaspoon graled lemon peel

DRESSING
1 package (8 ounces) cream cheese,

so,'"'"

3 tablespoons mayonnaise
1 tablespoon granulated sugar
For aspic, combine peach gelatin and
boiling waler in mixing bowl, stir until
gelatin IS dissolved. Stir in 11/2 cups pureed
peaches, orange juice, lemon JUice, sugar,
and lemon peel Pour into lighlly oiled
l 'hquort ring mold and Chill 4 to 6 hOurs
or until set
For dreSSing, cambme cream cheese,
mayonnaise, sugar, and remamlng '/1 cup
purged peaches in small mixing bowl. 800t
until smooth. Remove aspic trom mold to
serving platter; serve wiltl dressing.
Yield: 8 to 10 servings

(/4t) Pum pkin-App l..' ric is 11 lllycr..>d crea tion Ihnl oombinL'S two fuvoriles in one ddicious dessert. rRig/!/J A ring mold
brings holidny cleg;mcc 10 Pcnch Aspic wit h Crell m Cht'L'Se Dressing.

107

SPECIAL FAMILY DINNER

Cml!!r of Arlie/lOki' Soup

ChrisllUlls Gmlif/ml't'r
(lell" MII</Jrf'<'!IIS,i!ud Oniolls

MousSt' 5<l1111i
Rolls
Croll'" ROils/ of Pork

Tomalo

Brioche

will! Bmwu RIc,'

ill C' fIIl!! /IIU

Ba/111 Cllrmls wilh /Ior~"'mdrs/r
Com (luddiu\!
5'11",('1 1'0lalo Pil'willl Rum Cmrm

Crown Roast of Pork with Br(lwn Rice is as flavorful as it is ('leg,mt. Chopped apples and golden raisins ,l dd natural
sweetness to the rice.

lOS

CROWN ROAST OF PORK WITH BROWN RICE

Sail and ground black pePpef
5 10 7 pound crown roost 01 par\!:
(12 to 14 ribs)
1 Jar (I 0 ounces) apple Jelly
'll cup brandy, divided
3 cups chicken broth
6 lab~poons buller or margarine
2'f, cups chopped apples
I'll cups uncooked brown nee
If. cup golden raisins
l(, cup chopped celery
I'I! loblespoons chopped fresh parsley

Preheat oven to 325 degrees Soli and

~

roost Inside ond cui With bone

ends up, ploce roost in a shallow roosting

pon. Insert moollhermomeler mto roost

wllhOUllouching bone or fol. Cover ~ps of
ribs with alummum loll.
In a saucepan, heot apple jelly and
II. cup brandy. Brush roost with Jelly

mixture and conlinue to oosle every

15 minutes while cooking Boke
3010 35 minutes per pound or until meal
thermometer registers 170 degrees
(2112 10 3'11 hours)
Atter firsl 30 minutes of roostmg, bung
chicken broth and buller to a boil In Il large
saucepan Add remaining ingredients,
except remoinlng '1, cup brondy; cover.

Reduce hoot to medium-low and cook

Wlthoul removing cover llh hours or until
rice is lender Remove from hOOt ond stir In
remaining 1/. cup brandy. About 30 minutes
before roast is done, fill center of roosl with
a portion of rice mixture. Covef the rice
toosety with atuminum foil and continue
cooking (Nole: Remaining rice con be
heated in a lightly covered boking dish
Place in oven 30 minutes before roosl is
done 10 hoot through.) Remove foil from ~ ps
of ribs and place roosl on serving plottef
with rice
Yield: IOta 12 servings

FRESH BROCCOLI-MANDARIN
SALAD
egg plus 1 egg yolk, lightly beaten
III cup granulated sugar
"12 toospoons cornstarch
1 teaspoon dry mustard
'/4 cup tarragon wine vinegar
'/4 cup water
'h cup mayonnaise
3 tablespoons butter or margarine,
softened
4 cups fresh broccoli flowerets
2 cups sliced fresh mushrooms
1 con ( 11 ounces) mondonn oranges,
drOined
112 cup raiSinS
112 cup slivered olmonds, toosted
'12 targe red onion, sliced
6 slices bOcon, cooked and crumbled
In the top 01 0 double boller, whisk
logem&( egg, egg yolk, sugar, comstarch,
and dry mustard Combine ~inega r and
water Slowly pour into egg mixture,
whisking constantly. Ploce over simmering
water and cook, stiffing cons!ontly. unlll
mixture thickens Remove from heat; stir in
moyonnmse and butler. ChilI.
To serve, toss dressing With broccoli,
mushrooms, oranges, rmsins, almonds,
onion, and bacon in a serving bowl
Yield: tO to 12 servings

rresh Broccoli-Mandarin Salad is served with a tangy d rt'$~ing.

109

Cwam of Artichoh Soup hils a s picy chkken broth basco Rich, buttery Brioche Rolls arc 1In ex("Cllcnl accomp.lmment.

CREAM OF ARTICHOKE SOUP

'11 cup chopped green Onton
2 carrots, peeled and Sliced

2 nbs celery. chopped

'11 cup bullef Of margarine, divided
<1

cups chicken bl'oltl

conslonNy, ufl~1 mixture thickens SIll inlo

arTiChOke mixture Slowly odd croom Sot!
and pepper to Iosle. Cook 3 10 5 minutes or
unlll slighlfy thickened and healed through
YIeld: 4 106 servings

1 con (14 ounces) artichoke heons,

'11
'11
'I!
3

drOloed and sliced

con (4 ounces) sliced mushrooms,
drClned
boy loof
teaspoon ground Ihyme
loospoon ground oregano
teaspoon cayenne pepper
tablespoons oil-purpose lIour
cup whipping croom
Salt and ground block pepper

In IOrge soucelXl" over medium heel,

sou19 onion, carrots, and celefy In 'f, cup
buller. Add ctlicJmn broth, artichokes,
mushrooms. boy leo!, rhyme, oregano. and
cayenne Simmer 15 10 20 minutes In
smoll $lulle!, melt remaining 'I. cup buller
over loW heat Slu In nour and COOk. stlmng
110

BRIOCHE ROllS
2 packages dry yeos!

'I,

cup worm weier

'11
,h
'11
'11

cup buner or morgarine, sotler.ed

cup gronuloted sugllf

leospoon soli
cup evaporated milk

3 1/1 cups alt-purlXlse flour, divided

4 eggs
1 !ab~poon granutated sugar
DissolVe yeast in wmm wow. In a
medium mixing bowl, Cf90m bullElf, III cup
sugar, and salt unfit Huffy Stir In milk
and I cup ftour tn anothef medium boWl.
beat 3 eggs and 1 egg yolk (feseMI egg

White) Add yeasl and eggs to craomed

mlJ(lure, beating unlll"WII1I blended Slif in
r9lTlOlnlng 21h cups IIour Tum cui ~
onto a lightly noured surloce and knead
3 10 5 mll'lutes Of until dough hOlds
togeIf1er Place in bghny gnmed boYA.
turning 10 COOl enlire surface Cover IJfII
leI rise In a worm place 1 hOur 01 Until
doubled In size
Punch down dough. Divide dough info
lourths Reserving ()(l9 laurth, pull
remaining dough Inla 24 equal p~ RoI
pieces Inlo bolls and place In gf90500
multin IXlns Of fluted tort IXlns Pull teselWll
dough Into 24 pieces and rait pieces inlo
small bolls Make inder1tation with thumb n
lop of 80ch targer roll and press smaller td
into each Indentation. COVer and let rise
45 minutes Of until oaubled in size
Preheat oven to 375 degrees. Ughny
beat f8SElNed egg While Wlm 1 toblesplm
sugar, brush on tops 01 lOlls Bake 20 to
25 mlnules Of unlll golden broWn
YIeld: 2 dozen rolls

CHRISTMAS CAULIFLOWER
2 packages ( 10 ounces each) frozen

Chopped bl'occoH
'12 cup whipping cream
'h cup chicken brolll
7 tablespoons buller. melted

'/. cup sour cream

'/. teospoon ground nutmeg
Solt and ground block pepper
large head cauliflower
Cook broccoli occordmg to package
directions, DfOin >Nell Place broccoli In
blender or food processor, Add whipping
cream, chicken broltl, butter, sour cream,
and nutmeg; puree unlll smooth. Sal! and
pepper to tosle. Transfer to a sQucepan over
low heal ,

Sleom whole coulinOWllf unlil tender.

Place on a heeled serving plotter and spoon
worm broccoli puree over lop of cauhflower
Yield: 6 10 8 servings

CORN PUDDING
II. cup buller or margarine
II. cup oil-purpose flour
1/. cup fi nely chopped onion

1 tablespoon granulated sugar

1 teaspoon solt
11/, cups half and half
4 cups drained conned corn
3 eggs, IIghlly beaten
6 slices bacon, cooked and crumbled
1 tablespoon chopped fresh parsley
11. teaspoon cayenne pepper
Preheat oven to 350 degrees. Metl butter
in large saucepan over medium heat stir in
flour, onion, sugar, and salt. Increase heat
to medium-high and cook, stirring
constantly, until mixture bubbles,
Continuing to stir constanlly, add hall and
half and cook until mixture thickens
Remove from heat. stir In carn, eggs,
bacon, parsley, and cayenne. Pour Into a
IIghlly greased 2-quort baking dish. Bake
45 10 50 minutes or until knite Inserted In
center comes Oul clean .
Yteld: 8 10 10 servings

Christmas Cau liflower (to/l) and oldfa shioned Corn Pudding will dt'l ight the
vegetable lowrs in your famil y.

111

PEAS, MUSHROOMS, AND

ONIONS IN CREAM SAUCE
tablespoons bulfer or margarine
tablespoons oil-purpose nour
con (12 ounces) evaporated milk
package (10 aurlC9s) frozen green
peas, I\lomd
jar (16 ounces) pearl Onions,
drained
jar (4 ounces) pimientos, drained
con (4 ounces) bullen mushrooms,
drained
Salt and ground black pepper
Preheat oven to 350 degrees Mell butter
In a large saucepan over medium heat. Slir
in !!our Add evaporated milk. stirring
constanlly. Increase heat and cook unitt
mixture thickens. Remove from heal, Stir In
peas, onions, pimientos, and mushrooms
Sail lind pepper to taste. Pour Into (] lighlty
greased l'/,_quort baking dish Boke
20 to 25 mmutes or until bubbly
Yield: 6 10 8 servings

PC,1S,

112

BABY CARROTS WITH

HORSERADISH
package (10 ounces) Irozen baby

carrots
2
1
2
2

'12
'I.
1/.
2

cups W!ller
cup mayonnaise
tablespoons grated onion
tablespoons prepared hOfseradish
teaspoon sail
teaspoon ground block pepper
cup cracker crumbs
tablespoons butter, cut Into small
pieces
Popriko

Cook cerrots in 'NOler until tender. Drain

corrots, reserving II. cup liquid. Combine
reseN9d liquid with rnJxt 5 ingredients
Prehoot oven to 375 degrees. Place
carrots In lightly groosed 8-lnch square
bclking dish. Pour sauce over corrots.
Sprinkle With crocker crumbs; dot witn
butter. Sprinkle with papri ka. Bake 15 to
20 minutes or until hooted through
Yield: about 6 servings

Garden-fresh vcggies add c run{h~

textu re to this Tomato Mousse 5.l1ad.

Mushrooms. and Onions in Crcilm S.1 uce (/l'fIJ ilnd 1J.1byCarrots with I-Iol'!>l'radish bring color iIlId greilt taste to thetabie

Sl-.w Potato Pie with Rum Cream is a smooth a nd spicy desse rt flavored wit h just a hint of rum.

TOMATO MOUSSE SALAD

2 envelopes unflavored gelalin
Ih cup cold water
1 con (1()3/. ounces) condensed
fomato soup, undiluted
Ih cup mayonnaise
2 toblespoons chopped fresh parsley
1 tablespoon lemon juice
1 tablespoon dried dill weed
2 to 3 drops haf pepper sauce
1 cup sour cream
1 medium lomofo, finely chopped
Iii cup finely chopped green pepper
III cup peeled chopped cucumber
lit cup finely chopped onion
Avocado slices and sour cream for
garnish

Sotten gelatin in water. Heat soup In a

nJjium soucepan and odd softened
lEiOtin Whisk In mayonnaise, parsley,
IIIlOO JUice, dill weed, and pepper sauce.
~ in 1 cup sour cream. Chili mixture until
rmaHy set
fold In lomato, green pepper, cucumber.
II"d Cl/lion. Pour Into a well-oiled 9-inch
lCJA1re pan. Chill 4 to 6 hours or until sel.
lDnish WIth ovocado slices and sour

""".
1Ie1d: 8 to 10 servings

SWEET POTATO PIE WITH RUM CREAM

can ( 16 ounces) sweet patatoes,
drained and pureed
113 cup lirmly pocked brown sugar
3 eggs
'I. teaspoon soU
1 cup half and half
II. cup molasses
1 teaspoon ground cinnamon
112 teaspoon ground ginger
Pie Crust (recipe follows)
Rum Cream (recipe follows)
Preheof oven fa 425 degrees. In large
mixing bowl. combine sweet potatoes,
brown sugar, eggs, and soli; beat well. Stir
In half and half, molasses, cinnamon, and
ginger. Pour Into prepared pie crust Bake
10 minutes. Reduce heal and boke
30 minutes or unlil filling is set and puffy.
Allow pie 10 cool completely. Spread Rum
Cream on top of pIe.
YIeld: about 8 servings
PI E CRUST
1117 cups all-purpose "our
1 teaspoon granulated sugar
6 tablespoons cold buller
3 to 4 tablespoons cold wafer

Combine flour and sugar In a mIxing

bowl. Using a pastry blender or two knives,
cui buller into llour mixture untit mixture
resembles coarse meal. Stir in enough
waler to lorm 0 stiff dough. Wrop dough in
plastiCwrap and refrigerate atleostl hOur.
Remove dough from refrigerator and let
stand ot room temperature 15 minutes. On
o lightly lIoured surface, use 0 floured
rOiling pin to roll out dough into 0 13-inch
circle. Drope dough over rolling pin and
tranSfer 10 a 9-lnch pie pon. Press dough
inlo pon . Trim dough around edges of pon
It desired, use a small cookie culfer to cuI
shapes from pie dough scraps; place
cutouts around edge 01 pie.
RUM CREAM
2IJ cup v..11lpping cream
3 tablespoons confectioners sugar
1 leaspoon rum lIavarlng
l/a leaspoon ground nutmeg

Combine all ingredients in 0 large mixing

bowl. Beal 01 high speed until mixture holds
its shope.

113

A FESTIVE FAMILY DINNER

Cn'tll/l of PUI/Ipkin s..mJ!
Rollrd Herl) Toosl

GmPIJ

Twill Herb Turkeys

AII/wud Bmcroli RillS

Ambrosil/ SWt'd Poll/lOt'S

Com Brmd Dn'Ssing

Ellli/ish Trifle

Prepilred and seasoned the night before cooking, Twin Ilcrb Turkeys will btxome a favorite of busy homcmilkcrs as well
guests. A traditional Corn Brc<ld DI\."'St>ing ,1tl(t il ladling of s.wory G ravy arc perfect accompaniments to Ihl'SC tasty turkeys.
. 114

TWIN HERB TURKEYS

~r turkey

plalfer IS gllmisll,~1 with

otclmrd fn:sJI mil1illtur.' Wfllllild /'t't'ts.

W,'

IdJeJ ;;ome fr''S/1 IlI'rbs for a piclllre-jlt"/''C/

il'oIiduydiulwr.
4 onions

2 groon peppers
1 cup tresh parsley
B cloves gorllc
2 toospoons ground block pepPBf
1 cup butter
2 turkeys, 9 to 10 pounds each
(reserve neck and giblets from one
turkey tOf gravy)
2 teaspoons sol!

:n 0 food processor, puree onions, green

piWIlfS, parsley, gorllc, and black pepper.
!rule mixture In butler until vegetables ore
lI'\ooo mlldure 100000S a paste. Rub
_
With solt Pierce skin of turkeys
~ coo1 with !he herb paste Cover and
IItlgercte overnight
Preheat oven to 325 degrees_ Insert meal
tmoomeler into thickest port 01 one lurkey
hgh WithOut touching bone Roost. breesl
!ill oown, 15 10 20 minutes pel' pound Ol
J'iliIlhermometer reoches 185 degrees.
i.m breost side up and brown (1 0 to
15rrunutes). Remove Iforn oven and allow
\Beys to slond 20 minutes before carving
MI: 14 to 16 servings

CORN BREAD DRESSING

CORN BREAD
2 cups cornmeal
'I! cup oil-purpose nour
3 teaspoons baking powdef
JIIj teaspoons solt
1 leospoon granulated sugor
1 cop milk
3 eggs
4 tobtespoons butler, metted
Coolbine cornmoot, I10ur, baking powder,

!It. and sugar, Beat in milk and eggs Add

M:Ir and beat again. Pour mixture into a

~ 9-inch baking pon or cost-iron
W. Boke in a preheoted 425-degree
MIl 30 10 35 minutes Of until golden
twNn. Corn bread may be mode
:t'!IDj ood trOlflfl .
~:ESSING

'h cop butter

Ph cups chopped celery
1 cup chopped onion
'/1 cup turkey or chicken broth
Corn Bread, crumbled
'h cup bread crumbs, toasted
'h cup crumbled solline crockefS
Ph teaspoons ground marjoram

Ambrosia Sw('t't Potatoes bring d(>ligh tful color and zest to the m(>al.

,h teaspoon ground thyme

6 eggs, bealen

In a saucepan, meJl butter; add celery,

onion, and '13 cup broth. SOute over
medium heat until vegetables are sofl
In a large bowl, combine com bread,
brood crumbs, crocker crumbs, and
vegetables Add morjoram and thyme; mix
ligh~y, S~r eggs Into dreSSing. Add salt and
pepper to taste Df8ssing miKture should be
very moist; odd more broth it necessary.
Pour into 0 greased 9 x 13-inch baking
pon Bake In 0 preheated 350-degree oven
45 to 60 minutes
Yield: 10 10 12 servings

Simmer nec~ ond giblets in water With

celery, onion, and boy leaf Add soU and
pePpe!' to taste. Cook unlll tender (aboul
1 hour), OrCIn, reserving broth Discord
celery, onion, and boy leaf.
for rou)(, malt 2 tablespoons butler in
a heavy saucepon, Remove tram heat,
blend in flour and relurn to heat. stirring
slowly, cook over medium heat 2 minutes
Remove from heat, set aside
Soute chopped onion, celery, and porsley
In remaining butler. Combine vegetables
with raux Blend In 2 to 3 cups broth and
cook over medium h9Cl1, stifling cOfistantly
until gravy thickens. Chop giblets and meat
tram neck; odd to gravy. Add salt and
pepper to taste
Yield : about 5 cups gravy

GRAVY

AMBROSIA SWEET POTATOES

SOil and ground block pepper

Turkey or chicken broth

Neck and giblets tram one turkey

4 to 5 cups woter
2 celery ribs
1 small onion, halved
1 bay leof
SOli and ground black pepper
4 tablespoons buller, divided
3 tablespoons all-purpose flour
112 cup chopped oolon
'1. cup chopped celery
'1. cup chopped fresh parsley
2 to 3 cups turkey broth
SOli and ground block pepper

6
1
I
'12
'11
,h
'12

cups cooked sliced sweet potatoes

orange, sliced
cup crushed pineapple With jUice
cup firmly pocked light brown sugar
cup butler, melted
teaspoon salt
cup sweetened shredded coconut

In a buttered 2-Quort casserole, alternate

layers of polato and orange slices Mix
pineapple, brown sugar, buller, and salt
Pour mixture over potato and orange slices.
Sprinkle cocooul on top. Bake In 0
preheated 350-degree oven 30 minutes
Yield: 8to 10 servings
115

(uit) Our spicy Cream of Pumpkin Soup is served wi th Rolled Herb Toast. (RighI) $.1.u tl-'ed cherry tomatoes add a (estill
touch to Ihis Almond Broccoli Ring, which fCil lurcs a d clic,lle ble nd of 11,l\'or5.

CREAM OF PUMPKIN SOUP

1 onion, thinly sliced
2 tablespoons outter
2 cups ownge Juice
2 cups cooked, mashed pumpkin
2 cups chicken brolh
112 teaspoon ground moce
1/1 teaspoon soli
'I. teaspoon ground while pepper
1/. teaspoon ground nutmeg
1 cup hall and hOlf
Half and holt toasted walnut halves,
and sage leoves to gornish
In a large saucepan, soule oniOflin butter
un"' soft Add orange Juice, pumpkin, broth,
and seasonings, Simmer 20 minutes. Puree
mixture In a food processor or blender until
smooth Return to saucepan and stir in
I cup half and holl. Heal, being corelul no!
to boil. Garnish each salVing with a swirl of
holl and hol', walnut halves, lind sage
leaves Serve Immediately.
Yield: aboul8 servings
116

ROLLED HERB TOAST

112 cup buna, melted
1 package ('/1 ounce) helb salad
dressing mix
leaspoon dried dill weed
II. teaspoon garlic solt
20 slices thin-sliced bread
Preheat oven to 300 degrees. Combine
melted buner. dressing mix, dill weed, and
garlic solt in a medium bowl. Trim crusts
from bread; lIanen each slice with a roiling
pin and loli fightly. Coot each rol l with buller
mixture. Place roils on on ungreased baking
sheet and bake 15 to 20 minutes or until
lightly browned. turning several limes.
Serve hot
Toast may be frozen or stored In on
airtight container. Reheat before serving
Yield: 20 servings

ALMOND BROCCOLI RING

You will be prollnlo 5l'rVl.' /lIi5 b,'llIIliflll
wgdnble riug on Cllris/mas Day. TIle
broccoli miX/1m' mlly alS(J /1t'/mkrJ ill
innivinual custarn ell/'s.

package (10 ounces) frozen ChowaJ

broccoli
package (10 ounces) frozen brQC()j
spears

"""

5 tablespoons margarine. divided

1/1 cup minced green onions, Includl!"9
101"
3 tablespoons all-purpose flour
cup chicken broth
1 cup sour cream
3 eggs, lightly beaten
3(, cup shredded Swiss Cheese
'h cup slivered almonds, tOllSted
1 teaspoon salt
3/, teaspoon freshly grated nutmeg
"2 teaspoon ground block pepper
1 pint cherry tomatoes

'I,

SIeom broccoli unll! lender; drain and

soil USlflg a sharp knife, finely chop
:.oxoli and set aSlde
~ a soucepon, met! 3 lablespoons
!O'gOune, odd onions and saute lighlly
I!m:we trom heat, blend in flour and retum
l)1lea1 Slirring slowly, cook over medium
'all 2 minutes. Remove tram heat, odd
Idl and stir Return to heat and continue
11 stv as sauce Ihickens Lower heal and
lXt 2 mlnutes more Blend In sour cream
RI heat thoroughly. Stir a lew IOblespoons
~ sooce Into beaten eggs; aOd egg mixture
'aramoindef Of sauce in pan and cooiI
mll1ute, sllrrlng canstanlly Blend in
d\eese Add broccoli, almonds, and
iImOI'!lngs Spoon mixture Into on oiled
-q:JOrt ring mold or eight 5-ounce custard
~ Place In a large baking pan and add
:awater ro come halfway up sides 01
UI Bake In a preheoled 350-degree 0Wf1
iI:IIA 50 minutes lor mold (30 minutes lor
lISkJd cups) or unlll a knife Inserted In
2I'Iilt' comes out cleon. When reedy to
n , Inve!'! onto a serving plate
Saut~ cherry lomatoes In remaining
:ugonne about 5 to 6 minutes Gornlsh
III torootoes OOCI tresh herbs or parsley
MUla 10 servings

,NGLISH TRIFLE
litis b a per/I'cI holiday n'CiJlt' - rich
C/Glmf colll/wII'd wilh bralllllf-lllc,~1
Blond IIIlIcaroolJ", You cmr ,;mkr Illlheml
rfl~aml IIII'll sIIIIoWII 01111 ('fIJOY I/ri...
Irdr/ u'rllJ Ih,' Jamily 0" C"ri$llIIlI~ Day,

8 eggs
8 klblespoons granulated sugar,
divided
5 teaspoons cornstarch
4 cups milk. scolded
I h !eOSpoOns vanilla extracl, divided
'J, Ieospoon Irashly graled nutmeg
20 (2-lnch) almond mocorooos
't, cup brandy
I ~ (12 ounces) red rospOOtTy jam
1 pound coke (12 ounces), cui inro
'I.-Inch-thick slices, divided
II cup cream sherry, divided
4 packages (1 0 ounces each) Irozen
rospbemes, thawed, drained, and
divided
cups Whipping cream
fresh stroYlberry to gamish

he heovy saucepan or In the top of

aoouble boller, whisk eggs. Combine

5tmIespoons sugar and comstarch; odd

tlW. blending well Pour scolded milk
ttl rrnture in a sI80dy shearn, Slirrlng
:a'lSbltty Coole mixture over medium heal,
~ unhlthlCkeoec:l (5 10 6 minules)

This luscious English Trifle looks liS tho ugh it were created by iI master chef, but
it's actually s imple to milke with layers of pound cake, CUSlilrd, raspberries, and
br'lIldy-I~C<.'(1 illmond macilroons.
Remove from heal and odd 1 teaspooo
vanilla and nutmeg Set aside 10 cool
Brush mocoroons WlIh brandy Une
battom 01 a 12-cup gloss serving bowl WlIh
a Single loyer 01 cookies. SpreCKf nol side 01
additional COOkies wilh jam and arlonge in
one loyer around the sides of bowl (jam
Side oul) Coot all coo!<.ies with another
generous layer of jam Spoon a portion 01
custard over jam loyer Arrange one-holl of
coke slices over custard, Coretul1y brush
coke With about 'I. cup sheny $preod jam
over coke Add a loyer of rospbernes

Repeat layers 01 cusiord, coke slices, sherry,

and jam. Cover With fOspberries and top
with rem(lIning clIStard Place remaining
cookies In center 01 dessert, not side down
Cover Ilghlty and lefrigerate ovemlghl
To 5efVe, beat cream WIItl rerooining
2 tablespoons sugar ond remaining
'I? teaspoon vanilla unlll still peaks larm.
Spoon over COOkies Garnish wiltl
fresh strawberry
YIeld ; 10 10 12 5efVlngs

117

YlIC

rich flavors of Ch ristlllas brillg

to milld im nges of Ylli etide sweets
drellched ill decaden t chocolate, laced
w ith aromatic s pices, all d covered
with dreamy cam me/. Dllr selectioll of
scrumptiolls holiday fare i1lcllldes all
th ese f lavors a1ld more! We l/a ve
traditiollal favor ites like plllllpkill
pie alld pDlllld cake, as well as lIew
de/ig Ms sli ch as /IIillt-chocolate torte
alld caramel souffle_ Ma y your
celebratioll be ns sweet alld wOlldelf ul
as Ihese lusciolls desserts.

Peanut Bulter Fud~e Pie will be ,1 hit

wi th kids of all ~gl'S! C hocoliltc ch unks
ilnd swi rls of peilnut butler rc-cre,1tc
the {JilVON of ,\ f,lV(lTite colt,d y.
118

119

PEANUT BUTTER FUDGE PIE

CRUST
I 'I. cups Oil-purpose Hoor

'll teaspoon soli

cup dark com syrup

'h cupmilk
113 CUp coarsely chopped roosted

7 tablespoons butter, chilled and cui

into pt8CeS
3 tablespoons Ice water

unsoiled peanuts
4 ounces semisweet chOColate condy
bar, broken Inlo small pieces

FILLING
4 ounces semisweet baking chOcolate
3 tablespoons butter or marganne
l/J cup plus 3 tablespoons peanut buHer,
divided

Preheat oven to 325 degrees FOI' crust,

sin flour and salt into 0 mixing bowl USing
II pastry blender or IWo knives, cut butter
into !lour unlll mixture resembles COOlse
meol Sp!'lnkle Ice woler over dough, mlxmg
QUickly just until dough forms 0 soh boll
On 0 tlghlfy floured SUlfate, use 0 noured
rolling pin 10 rollout dough 10 III_inch
thickness Place the dough in on ungraosed

, Ill teaspoons vanilla extract

lh cup plus 2 tablespoons gronuloled

sugo'

3 eggs

9-inch pie pon. Trim ond crimp edgeS

at dough.
For filling, mel! baking chocoIOIe With
bUller In ltIe lOp 01 0 doUble boiler 0YeI
SlrnrTlElflng \WIer In a Iorge mixing I:lO'M.
beat III cup peanut buller, vanilla. suga.
and eggs until nutty Combine corn syrup
and milk; gradually beat corn syrup mlxlln
inla peonu! butter mlxlUre, SUr In melled
chocolate mlxlUre and peanuts. Pour fjlling
Into crusl and sprinkle chOcolate pieces
over IlIling. Dol With remaining
3 toblespoons peonot buller Bake 50 10
60 minutes Of just unfit !tie Hiling is seI
Cool Pie complelety and refrigerate 011eos1
2 hours belore serving
Yiei1:l: aooul8 sef'lings

RUM-RAISIN CHEESECAKE
11/4
1
2
11h

cups raiSinS
cup dark rum
cups vanilla 'NOler cookie crumbs
cups plus 1 tablespoon granulaled
sugar, divided
2 tablespoons butter or margarine.
melted
5 packages (8 ounces eod1)
cream cheese, sofIened
1 tablespoon vonilio exlmct

64 "'"
egg yolks
cup whipping cream

1/ 3

In a small bowl, combine raisins With

rum Marinate alleasl 2 hours
Combine cookie crumbs, 1 toblespoon
sugar, and melled botter in a medium boY.1.
Une (] 10-inch springrorm !Xln with
aluminum lOil; lighttv grease loil Press
crust Into the bonom 01 prepared pon
Preheat oven 10 350 degrees For filling.
boot croom dleese until smooIh. Add
1112 cups sugar and vanilla Beat in eggs
and yolks, one at a time, beating well
each addition. Drain raiSins, fesefVing rum
S~r rum and whipping cream lnlo cream
chOOse mixture, Slir In raisins Pour rilhng
over crusl, Place springfarm pon In 0 larger
pan and add hOI 'NOter to torger pon to
come hallway up sides of sprillgfOrm pan
Bake 1112 hours or unlil center Is set.
RerT"KMI cheesecake from 0Y9fl and pan ~
woter and allow to cool completely Cover
and refrigerate overnlghl
To serve. use a knile 10 loosen sides 01
cheesecoke from pon; remove SplinglOrm
Yield: 12 to 14 servingS

R.1 isins Il1;"1rin<lh.'('\ in nlln add festive spirit to our Rum-Raisin ChL>eSt.'CJkt".

120

Southern Pecan Pie is

11

tTaditional fill'orite. Crunchy Pecan Nuggets (lop, ill box) navon..'1:1 with brown sugar arc great for

!l'I.lcking or en tertaining.

SOUTHERN PECAN PIE

CRUST
n. cups oil-purpose lIour

I. !eOspoon soil
7 tablespoons butler, chilled and
cui into pieces
tablespoons ice water

llU NG

'99'

1'1. cups granulated sugor

III cup light com syrup
'I. cup boner or margorine
1 cup pecan holves
Prehect oven to 350 degrees. For CfUSt,
IIl'tour orld solt into a mixing bowl. Using
blendef or two knives, cui butler
ttl nour until mixture resembles coor5e
meal Sprinkle ice water over dough, mixing
_
just unlil a solt dough forms. On a

~P'JSI!Y

IIgh~V floured sunoce, use a IlourOO rolling

pin to roll out dough. Place the dough in on
ungreosed 9-lnch pie pon. Trim and crimp
edges 01 dough.
For filling. plata eggs in a medium
mixing bowl and beat well by hondoIn a
saucepan, combine sugar, corn syrup, and
buller. Bring mixture to a boil. Booting
constantly by hanel, gradually odd sugar
mixture to eggs stir In pecan halves.
Pour mixture Into pie shell Bake 40 10
45 minutes or unlil a knile inserted in tile
center comes out clean.
YJeld: about a servings

PECAN NUGGETS
cup firmly pocked brown sugar
2 tablespoons all-purpose lIour

tablespoon cornstarch
tablespoon dark /Um
egg white
1/ 8 teaspoon cream at tartar
l/a leaspoon solt
2 cups pecan hatves
Preheat oven to 300 degrees. In a
medium mixing bowl, combine brown
sugar, IIOUf, cornstarCh, and rum In a
separate bowl, boot egg white with cream
of larlar and salt until stiff peakS form Stir
one-third of !he egg white miKlure into the
rum mixture, fold in the remaining egg white
mixture. Slir In pecans Drop individual
pecan halves cooted with mixture 2 inches
apart onto a lighlly greased boking sheet.
Boke 12 10 15 minutes or until puffed and
golden brown. Remove from pan and cool
on wire rock.
Yield: about 6 dozen nuggets

121

122

CREAMY PUMPKIN PIE

'II
'/3
V.

't.
1
I

cup oil-purpose IIOUf

cup ground pecans
cup bulter or morgarine, sonened
cup firmly packed brown sugar
Ieospoon ground cinnamon
con (1 6 ounces) pumpkin
oon (14 ounces) sweetened
C1:Jndensed milk

package (3 ounces) cream

cheese, softened

egg
teaspoon pumpkin pie spice
teospoon vanilla e~troct
'11 teaspoon ground nulmeg
V! teaspoon salt
1 rup hot water
ArU5e stars to garnish
WhiPPing c[eom to serve
Preheat oven to 350 degrees, Combine
br, pecans, butter, brown sugar. and
cmomon, Press nrmly Inlo the bottom of a
~ greased 1O-inch springlorm pan.
be 20 mlnules.
Combine pumpkin, sweetened condensed
M. cream cheese, egg. pumpkin pie
!ipi::e, vanilla, nutmeg. cnd soil. beat until
roooltl Stir In walei'. Pour mto crust ond
I:d'.eSO to 60 minutes or until set, Allow
brool.
10 serve, use knife to loosen Sides of pie
irIn pon; remove sprlngfafm. Gornlsh with
:nise stars. Serve with whipping cream
l'eId: 10 to 12 servings

ITop 1.'[ll The cool, ri c h flavor of

chocolate mint candy makes Ihis
Chocolate Mini Pie a frm:en delight.
(Top ri8M) Feilturing il cinnilmonptean enlsl. Cll'amy Pumpkin Pie is a
!1a\"Orfu]l1ew ve rsion of a tra d itionil l
boJiday desse r t. Anise s til rs ilnd a
drizzling of hCil\'y Cll'am top it off.
(Bol/olII Ir[fl Packilged ladyfingers
In! the key 10 Easy and Elegilnt Cherry
Cream Dessert. With its colorful
lopping of cherry pie filling, t h is
dessert is extra festive.
(&lllllm riglll) Our Brilndy Alexander
Pie has star quality, all the way down
to its chocolate cookie crumb cnlSI.

EASY AND ELEGANT CHERRY

CREAM DESSERT
2 packages (3 ounces each)
100000ngers. divided
2 tablespoons amarello liqueur
1 pockage (8 ounces) croom
cheese, sallened
'13 cup granulaled sugar
1 teaspoon almofld exlracl, diVided
2 cups whipping croom, whipped
1 can (21 ounces) cherry pie filling
Ughlly grease the boHom 01 a 9-inch
spring/orm pon Brush ladyfingers with
amoretto. Une the sides of the pan wilh hall
01the ladyfingers, ptocing the rounded sides
10wardS outside of pan. Beat cream cheese
until smoolh. Add sugar and 'h teaspoon
almond extract; beat 1 minute. Fold
whipped cream info file cream cheese
mixlure. Spread hall of the mixture in
bottom 01 pon. Place remaining ladyfingers
over the mixture With rounded sides up
Top with remaIning cream cheese
mixture, spreading to smooth Cover and
refrigerate averlllghi.
Combine cherry pie filling with remamlng
'h teaspoon almood extract. Refrigerate at
leasl 2 hours belare serving. To serve,
remove spnngloon and top dessert With
Cherry pie filling Serve chilled
Yield: IOta 12 servings

CHOCOLATE MINT PIE

cup plus 2 tabtespoons chocolate
cookie crumbs. divtded
1 cup butter or margarine. sattened
2 cups sined conlectianers sugar
4 eggs
4 ounces semisweet bokmg chocolate,
melted
teaspoons vanilla extract
112 teaspoon peppermInt extract
3f. cup coarsely chopped individually
wropped layered chocolate mints

BRANDY ALEXANDER PIE

F(lr cilfJCII/IIi<' stl/rs. spr.'IId 4 (Jllllet'S of
mf'lted SI.'mi~w.xl r/wcu/fII" nlt.'ll/y 011 II
"/(ll/Xt'a pl/pt.'r-Ihll'tf cookie sllt't". Rt'[rigl'rl1/o'

ulllil fir m. US<' stl1r-s/lll,.,.~d cookie cullers

10 cuI 0111/ shl1/lfl'.

l' h cups chOColate cookie crumbs

III cup ground blanched almonds
6 tablespoons buller ar margorine,
melted
2 envetopes unflavared gelalin
1' /~ cups cold water. divided
11/. cups granulated sugar, divided
4 eggs, separated
Ila teaspoon solt
II ounces (one a-ounce and one
3-aunce package) cream cheese,
softened
113 cup creme de cocoa liqueur
3 tablespoons brandy
1 cup whippmg creom, whiPped
Preheol oven to 375 degrees. Combine
cookie crumbs, ground almonds, and
butter. Press mixture into the bottom of a
lO-lnch sprlngfarm pon. Bake 10 minutes.
In small saucepon, saften gelatin in
3/. cup water 5 minutes Piece over low
heat and stir unlil gelatin is dissolved Add
remaining water and remove from heat Slir
in 1 cup sugar, egg yolKs, and SOli; blend
well Return to heat and cook 5 minutes or
until slightly thickened. Remove from heal
Place cream cheese in a large mixing
bowl and gradually beat in egg yolk
mlxlure until smooth. Add creme de cocao
and brandy. Chill until slightly thickened.
Beat egg whites with rernaining If. cup
sugar until stiH. Alternately fold egg whites
and whipped cream Inlo cream cheese
mixture Pour mta crust. Chil l until finn
Ta serve, use knife to loosen sides of
coke trom pon, remove springlQ(m
Yield: IOta 12 servings

Sweetened Whipped Cream to

serve (recipe on page 129)
Spread 1 cup cookie crumbs evenly in
the bottom of a 1Olnch springlorm pan.
Cream butter and confectioners sugar. Add
eggs, one at a time, beating well after each
addition SlIr In chOColate and extracts. Fold
In minIs Pour into prepared pan, Freeze
until firm.
To serve, use knife 10 loosen sides of pie
Irom pon; remove springlorm. Serve With
Sweetened Whipped Cream. Gornlsh wIth
rernoinlng 2 toblespoons cookie crumbs
Yield: 12 to 15 servings

123

RAISIN PECAN PIE

Jlh cups oil-purpose Iiour
1 teaspoon gronulated sugar
6 tablespoons cold butler
3 to 4 tablespoons cold water
3 eggs, separated
I'h cups firmly packed brown sugar
2 tablespoons apple ciCief vinegar
1 loblespoon butter or margorlne,

sonened
rh
I
2
I

IeOspoons ground cinnamon

Ieospoon vOnilia extract
cups coorsely chopped mlslns
cup chopped pecans

Cornbrrle "our and granulated sugar In a

nuing bowl Using 0 pastry blender or two
~, CUi butter inlo flour until mixture
rwnbles coorse meal Stir in enough
IOIer to form a stiff oough Wrap dough
tlpIostlC wrop ond refrigerote al leosl

II,,,,

Remove dough from refrigerator and let

tn::I at room temperature 15 minutes On
~lghllY noured surface, use a floured
ilJltIg pin to roll oul dough into 0 13inch
1iCIe. [)ope dough over rolling pin ond
iOOsIer to a 9-1nCh pie pon . Press oough
ft) sides of pan Tnm dough around edges
~pcm HdeSired, use a small cookie cutter
tiM Shapes from pie dough scrops, ploce
COOJ!s cround edge of pie shell
Prehoot oven to 450 degrees Beat egg
jOIks unlil Irothy Strr in brown sugar,
WIIlgOr, !luner, cinnamon, ond vanilla. Beat
!Q!I Whites until slln; fold inlO egg yolk
Mure. Genlly fold In raiSins and pecans
Pcu Inla untlOked pie crust Bake
10 minutes. Redu~ temperature to
l50 degrees and bake 30 mrnules longer
1Ie1d: about 8 servrngs

FRUITED POUND CAKE

3/. CUp bune/ or margarine, softened
I
2
2
IIJ

1I /~
I
3/.

1/2
J/.

cup granulated sugar

eggs
egg yolks
cup dark rum
cups all-purpose Hour, divided
teaspoon boking powder
cup golden raiSins
cup coarsely chopped English walnuts
cup halved red and green candied
che/rles

Preheat oven to 350 degrees Cream

buner and sugar until light and nuffy Add
eggs, egg yolks, and rum, beat until very
light In calor (0001.115 minutes) . Sift 1I0ur
and bakrng powdei. Sprinkle 2 tablespoons
of lIour mixture aver raisins, Gently laid
remalnrng llour mixture into creamed
mixture Fold in raisins and walnuts Pour
half 01 botter Into a greased and floured
8 11! x 4'/7 x 23/.-lnch 1001pon Spread
cherries on tap and odd remaining bonar
Bake about 1 haur ar until lop is golden
brown and toothpick insened in center
comes out clean. Cool in pon 15 minules
Remove coke Irom pan and coal on wire
rack
Yield: 8to 10 servings

RAISIN BREAD PUDDING

12
2
11"
1
3
2
3
3
1

tablespoons buner or marganne,

sonened
ounces (0001.11 12 slices) ralsrn
bread, torn into pieces
cups milk
cups whipping creom
cup granulated Sligar
eggs
egg yolks
tablespoons brandy
tablespoons dark rum
teaspoon ground nutmeg
Whipping cream to serve

(TOI! II'ft) Mouth-watering Caramel

Apple Pie sta rt s with a CTeilm cheese
pastry crus t, th ...n adds saut&.'<1 appll's
me! a topping of sour ere.lm, caramel,
UK! pecans.
IToI' riSiltJ Spicy Raisin Brl'ild
Pudding hilS iln ilppeilling holidilY
~nog navor.
(Bottom) Golden raisins, walnuts,
Ind candied cherries fill this colorful
fruited Pound Cake (l1ft!. The Rlisin
?t'(JI1 Pic has o ld-filshioncd good t.lstl.'.

Spread buner m a 13 x 9 x 2-rnch glass

bakrng dish Place bread in a large bowl .
Pour milk aver bread and allow to soak
1 hour or until mast 01 liquid Is absarbed
Preheol oven to 350 degrees. In large
mlxrng bowl, beat next 7 Ingredients until
Ihlck and smooth Slir rn bread mixture.
Pour into prepored bokmg dish. Place dish
in a larger boking pan Add hot water 10
larger pan to come halfway up Sides of
baking dish Bake 1 hour ar until knile
rnserted rn center comes oul cl90n SeNe
With whipping cream
Yield: 10 to 12 servings

CARAMEl APPLE PIE

4 ounces cream cheese, softened

Ih cup plus 5 tablespoons buner or

II.
2

113
713
2
2

marganne, softened and divided

cup all-purpose ftour
cup apple Jelly, melted
pounds (about 4 large) boking
apples, peeled, cored, and
sliced
tablespoons pillS 112 cup firmly
paCked brown sugar, divided
leospoons vanil la extract, divided
cup golden raisins
cup whipping cream
cups sour cream
tablespoons granulated sugor

2 tablespoons chopped pecans for

garnish
In large miXing bowl, beat cream cheese
and 112 cup buner. SIll in flaUL Wrap dough
In plastic wrap and refrigerate 1 hour.
Preheat oven to 450 degrees On a Ilghlly
Iioured surface. use a !loured rallrng pin to
rolt out dough into a 13-inch circle Drape
dough over roiling pm and trans/ar 10 on
I I-Inch tort pon Press dough lnla Sides of
pan. Trim dough around edges 01 pan . line
Inside of postry shell With aluminum foil
and fill With dried beans or pie weights.
Bake 10 minutes. Remove welghls and foil
and brush inside of shell with melted Jelly.
Reduce heat to 350 degrees and bake
12 to 15 mrnutes longer or until shell is
lightly browned
Place remaining 5 tablespoons buner m
o large skillel, Soule apples in butler over
medium-high heat 2 to 3 minutes Add
2 tablespoons brown sugar. 1 teaspoon
vanrlla, and raisins Cook until apples are
tender Pour apples evenly Inlo prepared
postry Scold whipping cream in a small
saucepan. Place remaining Ih cup brown
sugar in a skillet over medium-high heal
and s~r conslantly With 0 wooden spoon
unlil sugar begins 10 melt Sfir until sugar is
smooth and remove from hoot, Cool210
3 mmules Slowly stir the hal creom into the
sugar Return 10 heat and stir un~1 smooth.
ReselVlng 1/. cup, pour remaining caramel
over apples
Preheat ov&n to 350 degrees. Combine
sour cream, granulated sugar, and
remaining 1 teaspoon vanilla. Spread
evenly over top of pie. Bake 8to
10 minutes (do not allow sour cream to
bubble) Cool 10 room temperature. POllr
reserved caramel over lop 01 pie. Cover
with plastic wrap and refrigerate several
hours before serving Garnish with
chopped pecans.
Yield: IOta 12 servings

125

CANDY CANE CHEESECAKE

PEARS IN PUFF PASTRY

I'h cups chocolate cookie crumbs

'" cup buner Of margarine, melted
'11 cup plus 2 tablespoons granulated
sugar, divided
\ 11 cups sour cream
3 eggs
1 tablespoon oil-purpose flour
2 leaspoons vanilla extract

2
1
2 1/2
4

'1.

teaspoon peppermint extract

3 lXJC\Iages (8 ounces each)
crecm cheese, soflaned
2 k1b1espoons butter, sotlened
lh cup crushed peppefmint candy
S\lJeeTened Whipped Cream (recipe
on poge 129, make 1/2 recipe)

Prmeot oven 10 325 degrees Combine

lliIe crumbs. melted butter, and
lWespoons sugar; press into botlom
j Q9-lnch spnngform pan . Set aside.
., bleoc>ef or food processor, blend sour
:nun, remaining 'h cup sugar, eggs, nour,
m extracts until smoolh Add cream
:iIIIese and 2 toblespoons butter, blending
III completely smooth. Stir in crushed
::my Pour into crust. Bake on lowest
IIllri of oven 50 10 60 minutes or until firm
b 10 cool (cheesecake may crock
... cooling); refrigerate oV8might
To serve, use knife to loosen sides 01
MlSeCoke trom pan, remove sprlngtorm
\nOd top at cheesecake With Sweetened
il'JppedCream
t'ftj: 10 to 12 servings

(fepJ Crushed peppermint candy

IlIrls pizzazz to this festive C<lndy

Un<! ChCCSCC,l ke,

(&"om teft) Devonshire cream and a
Ipicy raisin-JX'C<ln filling make !'e<lrs in
!'uffPastry irresistible.
(Bottom right ) One.. YOll'Vl' t<l sted
this rich, cuslmd-like Chocol<lte Creme
Snllee, you'll want to serve il a t <Ill
fllW"special dinners - and just for the

cups water
cup granulated sugar
tOOSpoonS vanilio extroct
medium poors, peeled, halved,
ond cored
package ( 171}. ounces) frozen
puff pastry dough, toowed and
diVided
Filling (recipe tallows)
Devonshire Croom (recipe tallows)
Whole cloves

Hoot water. sugar. and vanilla in 0 large

heavy saucepan over low heal, stimng
occasionally, unlll sugar dissolves. Increase
heat and boil 5 minutes; add pears. Cover
pan ond lower heat to simmer. Cook until
pears are tender, tumlng occasionally
( 4 to 10 minutes, depending on ripeness of
pears) , Remove poors to poper towels and
allow 10 drain
Preheat oven 10 375 degrees Unfold one
sheet of puff pastry On II lighlly ~oured
surface, use a floured rolling Pin 10 roll puff
pastry into a 17-inch SQuare, CuI paslry into
four a-InCh squares, reserve trimmings. Pot
poors with paper towels to remove any
maisture. Spoon Filling into center of each
pear half. Place one pear hoi!, 1IIIIng Side
down, on one side 01 each pastry squore.
Fold other side of pastry ovel pear Pinch
edges of pastry togelher and fold edges
underneath pear to seal. Repeal With
remaining pastry and pear halves to make
eight pastry-covered pears. Place on boking
sheet Bake 30 to 35 minutes ar until pastry
is golden.
While pears are boking, cut sixteen
l l h-lnch-long leaves from pastry
trimmings. Place on ungreased boking
sheet. Five minutes betore pears are done,
place leaves in oven; bake about 5 minutes
or unlll golden. Allow pears and leaves to
cool slighlly before serving
To serve, place 0 spoonful of Devonshire
Cream on each dessen plate. Ploce a pear
on lop 01 croom and arrange two leaves
at lop 01 pear Insert a clove info bottom
of pear
Yield: 8 servings
FILLING
2 pears. peeled. cared. and tinely
chopped
3 tablespoons butter
liJ cup chopped pecans
I /~ cup golden raisins
3 tablespoons firmly packed brown
sugor
teaspoon vanilla exuae!
teaspoon grOlJnd cinnamon
'I} teaspoon ground nutmeg

Saute pears in butler unfll soli Add

pecans, raisins, brown sugar, vanilla,
Cinnamon, and nu1meg; cook, stirring
constantly. 5 minutes or until pears are soli
Remove from hoot and ollow to cool.
DEVONSHIRE CREAM
1 cup YVhipplng cream
1 cup granulated sugar
'12 cup sour cream
1 teaspoon vanilla extract
Whip cream With sugar until soh peaks
form. Fold in sour cream and vanilla

CHOCOLATE CREME BROLEE

2
a
7

quart whipping croom

cup flrmly pocked txown sugar,
diVided
tablespoons granulaled sugar
ounces premium-quality milk
chocolate, chopped
egg yolks
toospoon vanilla edroct
Sweetened WhiPped Cream to serve
(recipe on poge 129)

Prehecrt oven to 350 degrees In a heavy

saucepan over medium-high heat, bring
cream, 112 cup brown sugar, and granulated
sugar to a boil. Add chocolafe ond remove
from heat, s~r until chOcolole is melted.
Allow to cool slighlly
In 0 medium ml~ i ng bowl, YVhisk egg
yolks and vanilla until blended Whisk
1/~ cup chocolate ml~ture Into eggs . Pour
in remaining chocolate mixture and YVhisk
until blended. Pour mixture through a
strainer into a 13 x 9 x 2-inch glass boking
dish. Place dish in 0 Imger bakrng pon. Add
hot water to larger pon to come hollway up
siCles of baking dish. Bake 1 to 1'h hours
or until knite Inserted in cenfer comes oul
clean . Cool to room temperalure. Cover With
plastic wrap ond refrigerate 6 to 8 hours.
Sel oven 00 broil Pot top of dessert with
poper lowel to remove excess moisture
Cover lop e~en ly with remaining 1/2 cup
brown sugar Place dessert under broiler
Just unlil sugar begins to mell, about
5 minutes (Watch dessert corefutly; sugar
will mel1 very quickly.) Serve worm ar
chilled with Sweetened Whipped Cream.
Yield: 12 10 15 servings

Ilmily, too!
127

APRICOT BRANDY CAKE

RASPBERRY ELEGANCE
3 packages (10 ounces each) frozen
raspberries In syrup, thawed
1 envelope unflavored gelolin
". cup cold waler
11 ounces (one a-ounce and one
3-ounce package) cfeom cheese,
softened
'II cup sour cream
'h cup granulated sugar
3 tablespoons lemon Juice

1 cup whipping Cleam, 'Whipped

SWeetened Whipped Cream (recipe
follows)
Raspberry Scuea (recipe follows)

SWEETENEO WHIPPEO CREAM

1 cup whipping cream
'12 cup granulated sugar
1'/2 leaspoons vonilla extmct
Place 011 ingredients In a lorge mixing
bowl Beet at high speed until soft peaks
loon
RASPBERRY SAUCE
1 package (10 ounces) frozen
rospberries In syrup, thawed
1 teaspoon lemon juice
2 tablespoons sifted confectioners
suger

Une Or'! 8'12 x 4'11 x 2J /.-inch loof pon

I'itl aluminum foil Ofoln berries, reserving
I. cup syrup. Place bernes In a blender or
!Xx! processor and puree To remove seeds,
;x:e pureed berries In (] line slfOiner and
~!he berries through the strainer with the
io:k 01 a spoon, Discord seeds.
11 0 small bowl, sprinkle gelatin over cold
tIlIeI. let sland 5 minutes,
i1 (] large mixing bow!, beet cream
O'ieese with sour c(eom until smooth. Add
lIJ}lr, lemon Juice, and pureed berries,
tlIallriJ until well bler.ded
Pklce the bowl 01 gelatin In (] pon of
1IO'IIl'MJler. lei stand until gelatin Is
:issoIved. Remove from woler. Stir in
l!ISEMId raspberry syrup. With mixer 01
llIldium speed, beat getolin mixture into
Ile raspberry mixture unW smooth .
i!mgerale 15 minutes ar unlit mixture is
IIIjltty 1t1ickened.
Gently fold the whipped cream into the
cary mlx!I.Jre jusl unMI blended. Pour inlo
~epored pan Cover pen Wl1t1 aluminum
b! Refrigerate overnigh1.
lklcovef and inver1 pan onlo serving
.ooner; remove foil. Anow desser1 to sil at
'COOllemperoture 15 minutes to sollen
Ii1rtIv Cut into slices and lop With
.!ened Wtlipped Cream and
~Souce.

Ileld: 8 ta 10 servings

(Topit'jlJ Tart, fro zen Rilspber ry

!Jegance is served in grand style wi th a
lopping of r,lspberry s auce lin d
sweetened whipped CTCilm.
(Top riSIrI) Paired wit h fresh fruit
!!ires or cookies, this Allllond Dessert
jpre ~d is a trCllt you ' ll be proud to
bring ou t when company comcs.
(Bollom ) Apricot Brandy C.lke tasles

gn'at fresh from the oven, but it's even

retter when you wilit for the flavo rs

i1 l1lend.

Orcin berries, reserving half ol1t1e liquid.

Place bernes In a blender er food pJ"ocessor
and puree. To remove seeds, place purOOd
berries in 0 line strainer ond push the bellies
through the stroinef with the bock 01 a
spoon. Discord seeds. Stir In lemon juice,
confectioners sugar, and re5efVed liquid .

ALMOND DESSERT SPREAD

1 con (8 ounces) almond paste
'/~

2
2
4

cup plus 1 tablespoon butter,

soffened and divided
peckage (3 ounces) cream cheese,
softeoed
tablespoons sifted confectioners
suger
tablespoons ameretto liqueur. divided
ounces semisweet boking chocolate
tablespoons whipplllg cream
tablespoons sliced or slivered
almonds
Purchosed shortbread cookies,
apples, er pears 10 serve

Combine almond paste, II. cup buffer,

cream cheese, confectioners sugar, and
1 toblespoon amerefto; beat until smooth.
Melt chocolate in the top 01 a double
boiler over simmering WOIBf. Add cream,
remOining 1 tablespoon bufter, and
remoliling 1 tablespoon amoretta. Stir until
smooth. Reserve 2 tablespoons chocolate
mixture. Spoon one-third of the almond
mixture Into a 2-cup glass souffle dish.
Cover with half of the chocolate mixture.
Repeotlayers and top with on oddillanol
layer of almond mixture. Drizzle ~th
reserved chocolate and sprinkle with
almonds. Cover with plastic wrap and
refrigerate 6 to 8 hours before serving.
Serve with purchased shortbread cookies,
apples, or pears,
Yield: aboul 13/. cups of spread

1 cup butter or margarine. softened

3 cups granulated sugor
6 eggs
1 teaspoon orange extract
1 teaspoon almond extrocl
'/2 teaspoon lemon extract
3 cups all-purpose ~ ou r
'12 teaspoon solt
'/~ teaspoon baking soda
1 cup sour cream
'/1 cup apricot brandy
Glaze (recipe follows)
Apricot Topping (recipe follows)
Preheat oven to 325 degrees. Cream
buller and sugar. Add eggs, one at a time,
blending well otter each addition. Stir in
extracts, In a small bowl, combine lIour,
soli, and baking soda. Add dry Ingredients
to creamed mixture, alternating with sour
cream and brandy. Bake In a greased
1O-mch fluted tube pan 1 hour
10 minutes or untilloothpick inserted in
coke comes aut clean. Remove from pon
and paur warm Gloze over cake. Cool
coke complelely.
Spoon .A+>Jicol Topping aver top of
coke and serve with ad<litionol tapping.
Yield: IOta 12 servings
GlAZE
1 cup granulated sugar
'h cup water
2 tablespoons apricot brandy
Combine sugar and water In a small
saucepan. Bring 10 a boil ond stir until
slighfly thickened. Remove from heat and
stir in apricot brandy.
APRI COT TOPPING
2 cons (16 ounces each) apJ"icots,
drained and chopped
2 tablespoons apricot brandy
1 toblespooo cornstarch
Heat apricots in a smell saucepan.
Combine apricot brandy and cornstarch.
Slir into apricots and cook un~1 thickened.

129

CHOCOLATE TORTE WITH CRANBERRIES

cup strongly brewed coffee
cup cocoo
cup buller or margarine
cups oil-purpose flour
cups gmnulored sugar
teaspoons baking soda
teaspoon salt
cup bUttermilk
eggs, lightly t>eaten
teaspoons vanilla exlract
cups coorsely chopped cranberries
1'17 cups whipping croom
!/. cup sifted confectioners sugar
Cranberry Filling and Garnish
(recipe tollows)
Chocolate Gloze (recipe lollows)

Jh
III
2
2
1III
'11
'I!
2
2
I '/'

Preheol oven 10 375 degrees. In a small

saucepan over medium-high heat. stir
fagelhe!' coffee, cocoa, and butter unNI
butler is melted. Pour chocolate mixture into
medium mixing bowl; set aside. Sift
togeltlef flour, granulated sugm, baking
SOdo, and sol! Gradually add dry

Ingredients 10 chocolote mixture, 01lemolin9

wilti the buttermilk. Beal ln eggs and vanilla
unlil well blended. Fold In ltie cranberries
Pour mixture evenly into two greased and
noured 9-lnch round coke pons Bake
251030 mlnules or until ioothpick inserted
In center of cake comes out cleon Cool
cokes in the pons 10 minutes. Remove
cokes Irom pans and lransfllf 10 wire rocks
to cool completely. Wrap cokes in plastic
wrap and freeze at least 1 hour.
To assemble torte, unwrap cokes and use
a serrated knife to split each cake into !INa
loyecs. Wi1IP cream with contectioners
sugor unlit stiff peaks form (reserve II! cup
lor garnish) SPfood the tops 01 tlnee toyers
with 0 layer of Cranberry filling and a layer
01 Whipped croom; slack layers. Genter
remoining layer on top. Pour Chocolole
Glaze over top of torte and use spatula to
spteod gloze onto sides. Garnish top of
torte with resBf'led Whipped cream and
sugared cranberries
YIeld: I Ota 12 servmgs

CRANBERRY FIlLING AND

GARNISH
12 ounces frozen cranberries
1 cup granulated sugar
3 tablespoons WOlllf
1 tablespoon lemon juice
Granulated sugar

Combine 111514 Ingredients In a heavy

saucepan and bring to a boll. Reduce tlIId
and simmer 3 minutes. Remove
14 cranberries and set aside. Conllnue
simmering mlx.ture 5 minutes or untillhitl
Remove from heal and cool completely
Roll reservad cranberries In sugar, allow
to dry. Use sugared cranberries tor garnish.
CHOCOLATE GLAZE
I package (12 ounces) semisweet
chOcolate chips
I cup Whipping Cfoom

In a microwave or In ItIe top of a double

boiler, melt chocolate chips over slmmerrng
water. Remove trom heal and stir In cream.
Cool until slighlly thickened.

Sugilrt'd cranberries make iI colorful showing il lop this heave nl y Chocolilte Torte wi th Crilnberries. Inside the glaze.l
dl'"SSert ilre Iilyers of chocolate cake, whipped. cream, and sweet crilnberry filling.
130

(Uft) A chocolate cookie crumb cru st is a delicious base for I'ep~rmint Pie; the fi lling hils a texture similar to frozen
ruslard. The cilndy ladybugs :ll'('a sweet garnish. (Riglil) European-style Vienna Torte isa light chocollite c.lke with a cr{onlC de
IIW.'Ilthefi11ing.

PEPPERMINT PIE

VIENNA TORTE

CRUST
2 cups chOcolate cookie crumbs
I/: cup granulated sugor
IIJ cup butter, melted

CAKE

Il1JNG

24
10
Ih
I
1

Iorge mershmolloYls
ounces white chocOlole
cup milk
teaspoon peppermint extfOct
cup whipping cream, whlpp&d

fill' crus!, combine olt ingredients and

p-ess inlo bottom of on ungreased 9-lnch
5iJUllIform pan
fa' filtmg, combine roorshmollows, white
cflocOIoIe, and milk in the lop of a double
tOlef 0Yef simmering waler Stir constantly
i.I1I1 mlXlure mells and is smooth Remove
tctn heet Cool 10 room temperolure Fold
peppermlnl extract and whipped cream Into
'IItuIe chocolate mixture Pour mlxlure Inlo
truSI Cover and treaze overnight
YIeld: 8 10 10 servingS

2 cups granulated sugar

2 cups all-purpose flour
1
1
1
111
Ih
2
2

toospoon baking soda

cup butter or mergorine
cup weIer

cup cocoa
cup buttennilk
eggs, lighny beaten
teaspoons vanilla extract

FROSTING
2 cups whipping cream
11h cups sIMed confectioners sugar
3 robiespooos green creme de
menlhe liqueur
2 IOblespoons white creme de
cocoo liqueur

COCOO, bring to a bolt Add the chOcolate

mixture 10 the lIour mlxlure and stir unm
well blended. Beat In buttermilk, eggs, and
vanillo. Pour Inlo a greased and floured
15 x lOx I -Inch jetlyrotl pon. Boke 20 to
25 mInutes or until coke springs bock When
touched In center, Allow coke 10 coolin pon
For frosting, combine whiPPIng cream.
conteclloners sugar, and liQueurs; bea! unnl
511ft peaks lorm
Invert coke onto the back of another
jeHyroll pon Cut coke crosswise Into four
equal sectIons. Placing layers on 0 S8fVing
plate, spread !fasting evenly between layers
and on lop Of coke; do no! frost Sides Ctlitl
tone until ready 10 serve
Y"181d: 1010 12 servings

Pl'eheot oven to 400 degrees For coke,

combine sugar, flour, and baking soda
in a lorge mixing 1:Jov,tI; sel aside In a
saucepan, combine buller, waler, and

131

A caramel surprise is
hidden beneath tr,lditional

egg custard in our Caramel

Crenm dessert.

Children will love a

menngerie of Gingerbread

Cutouts, especially when

these moist, spicy lre.lls are
served wilh icecrr'am:;._~..:::;:~

J32

CARAMEL CREAM
I'n cups 910nulO1OO sugar, divided
2 klblespooos water

2 """
3
egg yolks
1 tablespoon vonilla exlract
2 cups milk

PrWleof oven 10 350 degrees Combine

I ~ sugar WIth 'W'O!er 10 a heavy

w::epon over medrum heal SWirl pon

IXtOSklootly unlll sugar beginS 10 mel! and

uns golden (do nol stll mixture and do nol

measelemperature). Pour coromellnlo

M}l1 wormed custord cups. TIlt the cups to
coot bol!oms and sides; set aside
Beo1 eggs, yolkS, remaining 1/1 cup
tQJI, and vanilla unhl well blended Slowty
b!KII milk into egg mixture Pour mlxttir8
no colomel-llned cups Place cups In a
1319 x 2-inch baking pon and odd hoi
'MIler 10 baking pon 10 come holfmy up
hi skies 01 the cups. Bak.e 45 minutes or
(1'1/11 custard Is selin center &we worm
acl'lIlled

lIeicI: B servingS

GINGERBREAD CUTOUTS
'II
2
1
1

cup vegetable shortening

tablespoons granulated sugor
egg
cup dor1l molasses
1 cup boiling water

cups oil-purpose nour

I IeOspOOn baking soda
'11 Ieospoon salt

1'11 teaspoons ground ginger

I leospoon ground Clnnomon
'I! teaspoon ground cloves

Ice cfeom 10 serve

?reheol oven 10 325 degrees In a IO/ga
nnng boWl, Cfeam Shortening, sugar, and
II Blend In molasses and WOlet Combine
w. boklOQ soda, soil, 910991', CInnamon,
m cloves, odd 10 malasses mixture. Beal
IllIiI smooth Pour inlo a 15 x lOx I-Inch
waxed paper-lined jellyroll pan Boke 30 10
l5 minutes or unlll coke springs bock wtlen
D..cOed In cenlOf Cool coke In pon Cui
oJ: shapes USing Cleslred cookie cuners
(smoller Shapes were cut ITom scraps using
1-fICh-1Ong 000I\1e cutters). Serve WIth
acreom
Yield: oboul 3 dozeo 3-lOch culouts

Reminiscent of old-fashioned
navorful with each passing da y.

~lm

C,lke, the Christmas Keeping Coke gets more

CHRISTMAS KEEPING CAKE

1
2
3
I
lh

3
11h
1/1
1/2
I
I
I
1
1

cup buller Of margarine, SO!Ieoed

cups granulated sugar
eggs, seporoled
leospoon boking soda
cup bullermilk
cups all-purpose lIour, dlVId&d
leospoons ground cinnamon
leospoon ground nulmeg
teaspoon ground Cloves
cup red plum jam
cup coarsely chopped pecans
cup gOlden raisins
cup quortered doles
cup bfondy, bourbon, or sheny

Preheol oveolo 300 degrees Cream

buner and sugar Beat In egg yolks until
lIuffy Dissolve boking soda In butlermilk

Bool buneflTlilk InlO buller miKlUre Combine

2 1/, cups ftour WIth spices Add 10 creamed
mlKlUre ollemolely witt! jOm. Boot egg
wtliles unlil Sllll, laid inlo bottOf Combine
remaining 1/1 cup llour with pecans, raisins.
and dates. Fold Into boner. Pour into a
well-greased and lIoured 1O-inch lube pon
Boke 310 3112 hours or un~1 a toothpick
inser1ed In center of coke comes 001 cleon
Place pon on wire rOCk 10 COOl INhen
completely COOl, cut 0 piece of ctreeseclOlh
large enough 10 wrap around coke Soak
cheesecloth In liqUOl Remove coke from
pon and wrap cheesecloth around coke
Wrop cheeseclolh-covered coke IIghlly with
aluminum roll Ajlow 10 age <1 10 6 weeks
before serving
YIel d: 12 to 14 S9fVings

133

lAKED FUDGE DESSERT

WITH KAHLUA CREAM
WED FUDGE
2 cups granulated sugar
3/. cup cocoa
\11 cup oil-purpose nour
5 eggs, beaten
1 cup plus 2 tablespoons bultef or
margo rifle. melted
2 teaspoons vanilla extract
J1IJ cups chopped pecans
WtLOA CREAM
I cup whipping cream
III cup sifted confectioners sugar
3 tablespoons Kohluo liqueur
Preheat oven to 300 degrees. For baked
bjge. combine sugar, cocoa, and flour In a
IiIOOlum mixing bowl. Add eggs and beat
~I smooth. Combine butter ond vanilio.
!leal inlo cocoo mixture. Stir in pecans. Pour
ltl eighllndivldual custard cups. Place
~ In 0 13 x 9 x 2-inch bakIng pan and
c,;j hot water to come hallway up the sides
lilhe custcrd cups. Bake 40 to 45 minutes
tI un~ 1 tops ore crusty.
for KohlOCl cream, combine all
rlgredients and beat until soft peaks form.
SIJw cream with worm baked fudge
YIeld: 8 servings

AMARETTO-PEACH
CHEESECAKE
1 cup diced dried peaches
1 cup amoreno liqueur

2 cups vanilla wafer cookie crumbs

11/2 cups plus 1 tablespoon granulated
sugar, divided
112 cup almond poste, divided
2 tablespoons boner, melted
5 packages (8 ounces each)
cream cheese, softened
I teaspoon almond extract
6 eggs
4 egg yolks
Additional amoretto liqueur
113 cup whipping cream
In 0 small bowl, combine peaches with
1 cup amoretto. Morlnate at least 2 hours.
Combine cookie crumbs, 1 tablespoon
sugor, 1/. cup otmond poste, ond melled
buner In a medium bowl. Press Into the
bonom ot a ligh~y greased 10-lnch
springform pon
Preheat oven to 350 degrees. For filling,
beat cream cheese until smooth. Add
remaining 1/. cup almond poste, remaining
1lh cups sugar, and almond extract, Beat In
eggs and yolks, ooe at a time" beallng well
aner each addition Drain mannated
peaches, reSllfVing amaretlo, Add additlOfial
amareno 10 reserved amaretlo 10 moke
1 cup of liquid, Stir amoreno and cream into
croom cheese mixture stir in marinaled
peaches. Pour liliing over crus1. Place
springfarm pon In a larger pon and odd hoI
water la larger pon to come halfway up
sides ot springlorm pon. Bake 11/2 hours or
until center is se1. Remove cheesecake from
oven ond pan of woter, allow 10 cool
completely Cover and refrigerate overnigh1.
To serve, use a knife to loosen sides of
cheesecake from pon; remove springform.
Yield: I 2 10 14 servings

SAFARI PIE
CRUST

(Top; Baked Fudge Dessert with

Kahlu" Cream (left) is iI moist brownielike treat that's served warm with a
topping of sweet liqueur-f1ilVored
whipped cream. Amaretto-Peach
Cheesecake ge ts its deli cious flav or
combination from dried pellches
marinated in amarctto.
IBollom) Macadamia nuts, toasted
coconut, and fresh bananlls give this
Safari Pie tropical appea\.

1110 cups all-purpose flour

1/. teaspoon soU
7 tablespoons buner, chilled and cut
Into pieces
3 tablespoons Ice water

2 bono nos, cut into 1/.-inch slices,

diVided
cup chopped mocodamia nuts,
divided
cup toasted coconu1,
divided
MERINGUE
4 egg whiles
lIs teaspoon sol!
II. cup gronuloted sugar
1 tablespoon toasted coconul
Preheat oven to 400 degrees. fOl' crust,
sift flour and sol! Into 0 mixing boWl. Using
a paslry blender or two knivas, cut butt8f
into lIour mixture unlll mixture resembles
coarse mool Sprinkle ice water ovel dough,
mixing quickly just until dough forms 0 ball
(dough will be son). On a lightly floured
sur/ace, use a lIoured roiling pin to roll out
dough, Ploce the dough in on ungreosed
9-lnch pie pon. Trim and crimp edges of pie,
and prick bonam of sh1I with 0 fofl(. Bake
1510 20 minutes or untillighny browned
For filling, combine milk, liqueur, and
extracts in a medium saucepan; bring to a
bOil. Cover ond remove lrom heat. In a
medium bowl, beat egg yolks with sugar
until thickened and pale yellow. Add flour
ond beat until welf blended Gradually whisk
milk mixture Into egg yolk mixture. Return
mixture to soucepon ond bring to a boll over
medium heat, whisking constonny. Confinue
cooking ond whisking unm mixture is
thickened and smooth Remove from heat.
layer hall of banana slices, 1/1 cup nuts,
and Ih cup cocanulln bottom of pie shell.
Pour hall of custard aYe!' bananas Loyer
remaining banonas, nuts, and coconut aVe!'
custard and lop wilh remaining custard
Cover and refrigerate ol leasl 2 hours ar un~1
custard Is set
Preheat oven to 350 degrees. For
meringue, beat egg whites with solt unfit soft
peaks larm. Gradually beat in sugar until
stiff peakS form. Spoon meringue on top of
pie, sealing edges. Sprinkle lop of meringue.
with coconut Bake 12 to 15 minutes ar until
meringue Is lightly browned. Serve warm or
Chilled. Store in refrigerator.
Yield: about 8 servings

FILliNG
2111 cups milk
112 cup bonana-flavored liqueur
2 tablespoons vanilla extract
112 teaspoon coconut extracl
4 egg yolks
2/a cup glOnulated sugar
Ih cup oil-purpose flour
135

CARAMEL SOUFFlE WITH

CREME ANGLAISE

CRANBERRY TARTS WITH

ORANGE AND PORT

FRUITCAKE SCONES WITH

DEVON CREAM

5OUfFl~

CRUST
1111 cups all-purpose flour
3/. cup ground toasted pecans
113 cup granulated sugar
III cup bl.mEll', chilled and cut Inlo
Pieces
3 IOblespoons ice water

DEVON CREAM
1 cup Whipping cream, diVIded
1/. cup buller
1 tablespoon honey
112 loospoon vanilla extract

21h cups gronulated sugar, divided

B egg whiles
'h !eospoon cream ollortor
'II teaspoon solt

CREME ANGLAISE
1 cup whipping Cfeom

egg '{OlkS, lightly booIan

'I. cup granulated sugar
3

1 teaspoon vOnilia extract

Pfeneal oven 10 300 degrees For

OJln8, place 11/. cups sugor In a heavy
skiIeI over medium-low hOOt Cook. stirring
:.a:osionolly, unlll sugar liquefies and turns
lIlITlBIln color (aboUt 5 mln1Jles) Pour
roI of the COfOmellOlo a 2-{11KHI soutfltl
ish. Till dish to coot bottom and sides wijfh
a:romel; cool.
Beat egg whiles with cream ollortor and
d onlll soft peaks fOfm. Gradually beet In
tmIlning ,1/. cups sugar unlll sllff peaks
bin Return sIIUlet 10 medium-low heal
13 temeh remaining calOmel GfOduolly
t:8j coromel info egg white mlldUr9, beoI

5m1nutes Pour mnduce into soufIle dish

Pb:e soutIle dish in a larger baking pon
odd hOI water 10 larger pan 10 come

(Ild

rotway up the sides of the soufflll dish .

8cte 1 hour or unlillop is lirm. (Souffle
IftIi be served worm or 01 room
lrnpemture Wllhout failing.)
ftlr creme aOO10156, heal cream In a
ileoVV saucepan jusl unlit Cfeam begins to
SIiDTl Whisk obou1 1/. cup of croom Into
'fOlks Whisk egg yolk mixture, sugar, and
\IJfIllia Inlo remamlng Cr90m In soucepan.
Rerum to heat and cook. stirring conslontly,
IIlIiI mixture thickens (aboUt 3 to
5mioules) Remove from heat and stram
nee Cool completety Serve With souffle
1Ie/d; 8 to t servings

ITvpJ Our Caram{'l Souffl~ has a

c!lt'\','Y lIppt' T crosl, a fluffy fitting, lind
a lining of cHa m c li zcd sligar thnt
liquefies during baking. Dri7.lhxl with
Creme Anglaise, it's the ned lx'St thi ng
tohea\'en!
(Bollom kfll Crnn~rry Ta rts with
Orange and Port are a wond{'rful b lend
of t,mgy, spiril{'d flavors. Th{' pccnn
crust lIdds a pleilsingly nu t ty taste
~nd t{'xture.
(Bottom right) For an aiternaliv{' 10
old- fashion{'d fruilcake, Irv swc{'i,
biscuLt-lih Fruilcnke Scones with
Ol'mn Cream. They're filled with dried
/nut bits and cronchy pecans.

FILLING
4 cups Iresh cranberries
2 cups granulated sugar
1 cup pori wine
1 cup water
2 tablespoons orange juice OOI1ceotrate
1 teaspoon grOled orange peel

SWeelenecl Whipped Cream 10

S8fV8 (recipe on page 129)

For cruSt. combine flour, pecons, and

sugar in a mixing bowl. Using a pastry
blender or two knives, cui butler Into pecan
mixture until mixture resembles coarse
meal Sprinkle WOIGr over dough, miXing
quickly Just unhl dough forms a boll Wrap
dougtl in plasllC wrop and lefrigefale 1 hour
Preheat oven 10 400 degrees On a tighlly
floured surface, use a floured rOlling pin 10
roll out dough 10 'la-Inch thickness Cui the
dough Into six 5 11l-lnch circles. Place
circles of dough In six 4 1/1-lnCh round lor!
pons WIth removable boHoms Trim edgeS
of dough and prick botloms of crusts WIth a
fork Place pons on a bokJng Sheet and
boke 12 10 15 minutes ex unlll crusts are
lighlly browned Cool complelely betofe
filling .
For filling, combine all ingredienls In c
large saucepan Bring 10 a boil over
medium-high heal Reduce heoIto simmer
and COOk. sliffing occasionally, until mixture
Ihickeos (about 10 mlnules). Cool
completely
Just be4cxe serving, fililOrt Shells with
cranberry filling Top With Sweetened
Whipped Croom
Yield: 6 lorts

SCONES
'I. cup butler or morgorine, sotlened
112 cup granulated sugar
2 eggs
1'/7 cups all-purpose Mour
1112 loospoons baking powder
112 leaspoon baking soda
'/5 leaspoon soli
I h cup rleolla cheese
1 cup dried mixed fruit bits
'12 cup coorsely Chopped pecans
'h cup water
1 loospoon vanilla extract
1 teaspoon gro!ad orange peel
2 loblespoons brandy

For Devon cream, combine 1/. cup croom

and butlEll' in a small soucepon. Place pon
(Nf!;Itcm heal, stirring conslonlly, until
butler is melted Remove pon trom heal
and slir in honey and vanilla, cool to
room lemperature
In a miXing bowl, beat remaining l/. cup
eream unlit saft peaks form. Gradually beat
in butler mixture Beet 5 minutes 01 high
speed of eleclTlc miXEII' (mixture Wlil appear
to be thIn) . RelJigerate 3 hOurs
Slum thickened cream from top 01 mixture
and place In serving bcrII Discard
remaining liqUid in botlorn 01 bowl (Devon
cream moy seporate slightly 01 room
tempera lure, but strnrng Will eorreellhis
Devon cream will keep In fefrlgerolar
24 hours.)
Preheat oveo 10 350 degrees FOf
scones, croom bIJIIer and sugar In a large
miXing boWl Beat in eggs, one 01a Irme,
beallng well aner eoch oddltlon In a
separate bowl, combine nOUI, bakJng
powder, baking soda, arid sol! Stir dry
ingredients Inlo butler mixture alternately
With rieotla cheese. Stlr In truit, pecans,
woler, vanilla, and orange peel DfOP obaut
lh cup of dough for eoch scone onl0 a
hghlly greased baking sheet Bake 12 to
15 minutes Of until lOps Ole golden bfown
and a tooIhplCk inserled rnla a scooe comes
out cleon Sprrnkle warm scones wilh
brandy Serve scones 'NOrm or at room
lemperalure WIth Devon croom
Yield: about 8 scones

137

PUMPKIN ICE CREAM

cups wtllpping cream
cups milk
cup granulated sugar
egg yolks, lightly beaten
cup canned pumpkin
teaspoon ground cinnamon
'12 teaspoon ground ginger
1f. teaspoon ground cloves
2
2
1
4
1
1

In a heavy saucepan, combine croom,

milk.. and sugor over medium heal Cook
just unm mixture begins 10 steam; (&move
from heal Whisk about 'I. cup of cream
mixture into egg yolks. Whisk yolk mixture
into croom mixture in pon . Return 10 heal
ond COOk. stirring constantly. until mixture
coots the bock of a metol spoon. Remove
from heat and cool complelely SIir In
remaining Ingredients, Freeze mixture
in on Ice cream freezer following
monufoclure(s Instructions.
Yield: about 5' 12 cups of ice cream

Cinnamon, gi nger.md doves add spice to the mellow good ness of Pumpkill
[ceCre;llll.

MACADAMIA NUT fUDGE TART

CRUST

Ill. CUps oil-purpose lIour

'13 cup cocco

I,.'Is cup
granulated sugar
teaspoon soil

3/. cup butter or margarine, chilled

and cut IOta pieces

'/1 cup strongly brev.ted coffee, chilled

Nestled in a cocoa-moc ha c rust,

Ma ca damia Nut Fudge Tart is a
chocolate lowr's delight!

138

FILLING
1 package (6 ounces) semisweet
chocolate chips, melted
213 cup granulated sugar
2 tablespoons butter ar margarine,
melted
2 tablespoons milk
2 teaspoons coffeeflovared liqueur
2 eggs, beaten
111 cup chopped macadomia nuts

For crust, combine first 4 ingredleots in a

large bowl. Usmg a postry blender or

two knives, cut butter inla dry ingrediertls

until mlxlUre resembles coarse mool. Add
coffee and knead until a soli dough forms.
Cover and chili 8 hours or overnight.
On a lighHy fi oured surface, use a
floured rolling pin to roll out dough 10
an II-Inch cllcle. Press into a grecsed
9 -lnch tor1 pon. Chili 0110051 , hour.

Preheat oven to 350 degrees. For flll lf'IQ.

combine first 5 ingredients 10 a large boWl.
Add eggs, beating unlil smooth. Fold In
nuts. Pour batter into lort shell. Bake
30 to 40 minutes or unlillop is dry and
lirm (inSide will be sot!) Cool complerely
In pon
Yield: about 16 sef\'ings

POTS DE CREME
KITS OE CR~ME
12 OUI'lC6S semisweet baking chocolate
2 cups wtJipping Cf8Clm
6 egg yolks
2 tablespoons gronuloled sugar
iWEETEN EO WHIPPED CREAM
1 cop whipping croom
I/. cup granulated sugar
1 teaspoon vonilio exlroct

Preheat oven to 350 degrees, In !he lop

1a double boiler over simmering woter,
1lI!II chocolate wiltl cream, stirring
x:rosloool1v In a large bowl, boot egg
jOIks with sugar, Gradually beet one-four1h
~ChocOlota mixture into egg mixture unlil
"" blooded, Beat in remaining chocolole
11ixI\te. Pour Inlo small custard or
Mn-proof demitasse cups 10 within 112 Inch
~tops. Ploce cups in a baking pan and fill
m with hot woter to come halfway up the
s;des ollhe cups. Bake 30 minutes or until
slioroond edges but still soft in centers;
(001. Cover and refrigerate overnight.
H>r S'N6etened whipped cream, beat all
~lenlS until slift peaks form Serve wilh
iIo!s de Crtrne.
YIId: about 6 Pots de Creme

Chocolate lovers will rejoice in the <;reamy delights of Pots de Creme, a dense
dessert topped with sweetened whippL-d crcilm.

CARAMEL BAKED APPLES

6 tablespoons buner or morgarine,
softened
2 toospoons ground nutmeg
6 red baking apples, cored
1/4 cup plus 2 tablespoons water,
divided
package (10 ounces) caramels
112 cup whipping croom
Sweetened Whipped Cream to
serve (recipe on this page)
Preheat oven 10 350 degrees. In a small
boWl, combine butter and nulmeg . USing

1 tablespoon lor ooch apple, fill centers 01

opples With butter mixture. Ploce apples in
a baking pon OM add 'I. cup water to pon.
Bake 30 10 35 minutes
In a heavy saucepan over low heat, mell
coromels with 2 tablespoons water, stirring
occasionally. Remove from heat and stir
In cream. Ta serve, pour caramel mixture
over baked apples Tap With Sweetened
Whipped Cream
Yield: 6 apples

Melted cil rilmel and a hint of nutmeg add a sweet touc h to a traditional
treat. Crowned with dollops of whipped cream, Caramel Ba ked Apples are
wre to please!
139

DATE MUFFINS
MUFFINS
11/. cups chopped toasted pecans
1 package (8 ounces) Chopped
dotes

1 cup gronuloted sugar

3 eggs, beaten
112 cup oil-purpose floUf
lh teaspoon solt
lh teaspoon ground cinnamon
1/. toospoon ground nutmeg

HARD SAUCE

2 cups sifted contecNoners sugar

112 cup buMer, softened
1 teaspoon vanll!o exITec!
Preheat oven to 350 degrees, For
muffins, combine olllngredienlS In a large
mixing bowl Slir just unlil oilingledients
are moistened FllilighHV greased miniature
muffin tinS two-thirds full with baiter. Bake
15 mlrlutes or un~llops are very lightly
browned and a muffin springs back when
lightly pressed. Remove Irom tins ond cool
on wire racks.
For hard sauce, combine all ingredienls
In a medium bow1 ond Deal until smooth
Spread hard sauce on tops of mullins
Yield: about 4 dozen muffins

Packl'<i wit h pt.'Cans, chewy Da te Mu ffi ns arc mois t, spicy trea ts. Top them \lith
a ha rd SilU C;C and g umd rop holl y berries (or a delectab le difference.

IRISH CREAM DESSERT

3 tablespoons cold water
\ envelope unflavored gelatin
2 cups whipping croom
'11 cup Irish croom liqueur
112 cup gronulaled sugar
'12 cup Ilnely chopped semisweel Of
bittersweet chocolate,
resel\'ing 2 toblespoons for
garnish
In a small hootprool bowl. combille wrN,
and gelolin. Allow 10 sil5 minutes to sofIEn
gelatin Place bowl in a soucepon of v.uB
over low hoot and sllr until gelatin is
dissolved Remove Irom hoot and cool to
room temperature
In a large mixing bowl, whip croom uoIi
soH peaks tarm Gradually t>eol gelatin
mixture Into croom until SIIH peaks loo-n
Blend In liqueur and sugar. Fold In
chocolate. Spoon into Individual glosses
orld chill at leost 1 hour. Belare 5e(Ving.
sprinkle resel\'ed chocolate over tops
01 desserts
Yield: about 8 5erVlflgS

Ught and fluHy. this sumptuous lrb h Cream Dessert is kissed with the fl avor of
a favorite liqueur. It's ,1 (00\ Wily to warm up on a frosty nigh l.

140

NHITE CHOCOLATE CHEESECAKE

" milk!, /i'lll'1.' 5 for garu;,/!. stir
'bi~lrs'l()(ms Ugh t com syruJl mlo
uuuets IIIe/tt'd gm'" crlIuly coo /illS
w[ns. Wrap mix /II '" ill plastic 11'rllp lind
;{,W to sit ol>lm ighl lli /VInli It'mll. ~mlfl r<,.
w.z.i III/Xl li re II l1d rol/ o lll />cl m1'11 two
*'rI5 vi waxed JlIlp!'T. U",' /I kaf-slllllltif
:ro/:icwl l o:r /0 cIllo/I I/raws . Amm \1't'
am; 011 c{lke awi j.{lIm isll willi cm llbenU'S.
~EE S ECAKE

2 packages (8 ounces each)

'13
6

2
I

cleom cheese, saNened

cup granuloted sugar
egg yolks
cups sour cream
tablespoon vanilla edract

'12 teaspoon sail

12 ounces white chocolate. melled
FROSTING

1 package (8 ounces) cream

cheese, softened
1/3 cup bulter, softened
1 teaspoon vanilla extrocl
8 ounces White chocolate, melled
Preheat oven to 350 degrees. For

cheesecoke. beet croom cheese and sugar

in a large mixing bowl until smooth. Boot In
egg yolks, one 01 a lime, booting well oHar
each addition Bool ln sour cream, vOnilla.
and soli Blend In W'hi!e chocolate. Une on
8-lnch springlorm pon with aluminum foil;

lightly grease toil. Pour tlOllar Into prepared

pan Place sprlngloon pon in a lorger pan
and odd hot woler to come halfway up
sides 01 sprmgform pon Boke 45 minutes
Turn all oven and allow coke to cool in
oven 1 hour WithOut opening door. Remove
cheesecake from oven and pan of woter
and allow to cool completely Co~er and
relrigarole overnight
For frosting, beat cream cheese, butter.
and vanilla in a medium mixmg boWl until
smooth. Gradually beolm while chocolale.
Remove cheesecake from spring form pan
Spread frosting over lop ond sides 01
cheesecoke, Chill olleasl 1 hour before
serving.
Yield: 10 to 12 servings

Covcred with a luscious white chocolate bullcrcrcam frosling, this rich While Chocolate Ch~>est.'Glke can be made ~hcad of
frozen for up loa wcck.

lIme~ nd

14'

each addition. Beelln vanilla. Spreod tiUiIlj

in crusl Arfange pear halves over Ihe filii'll
Bake 40 minutes or until filling is golden
and set. Splinkle lart wiltl sugor and broil
until bubbly and browned (walch closel'/;
ltlis happ&rls very quickly). BruSh With
preserves wtlile tori Is still worm. Cool
completely ootore culling
Yield: IOta 12 servings

CHOCOLATE SPLURGE
117 cup butter or margarine, softened
1/. cup sifted confectioners sugar
I/-;I "'"
cup cocoa

3 ounces semisweet baking chorolole,

melted

2 lablespoons creme de menlhe hql$l'

4 cups (about 14 ounces) chocolate
mint-Havared cOOkies, broken Inlo
small pieces

Sweetened Whipped Cream 10

serve (recipe on page 129)
In a medium mixing bowl, beat butter,
confectioners sugar, and egg until creomy
Blend in cocoa, chocolote, and liqueur. Sr
in cookie pieces Tum mixture into a plas1ic
wrap-lined 8-inch round pon Cover ond
chi!! until tirm (1 to 2 hours) Serve with
Sweetened Whipped Cream
Yield: 8 to 10 servings

VANILLA PASTRIES WITH

CHERRY SAUCE
This trio of clCS,lnt d esserls is ideal for spt.'Cilll OCCilsions: A sweellllmond flllv?T
highligh ts the delightfully simph.! Europcll n-style Pea r llnd A lmond Tllrt (c/ockl(:!S!'
from toj' kft), Chocolllte Splu rge is both smoot h ilnd cr u nchy: choco,l il te 11l~nt
cookies ilnd crl!me de men the li'lueur add coolness to tillS froze n delight. RIch
Vilnilla Pilstrics with Cherry Si"UC(' nlllke 11 luscious e nding 10 a holiday party.

PEAR AND ALMOND TART

CRUST
I ll. cups all-purpose flour
113 cup granulated sugar
'I. teaspoon salt
7 tablespoons butter, chilled and cut
Into pieces
3 tablespoons ice waler
FILLING
1 cup almond paste
'/1 cup butter or margarine, softened
2 eggs
1 teaspoon vanilla extracl
1 con (29 ounces) pear halves,
drained
1 tablespoon granulated sugar
3 lablespoons peach preserves

14'

Praneol oven la 350 degrees. For crus!,

sift flour, sugar, and soli together in a
medium mi~lng tJcrw1, Using II pastry
blender or two knives, cut butter into Hour
until mixture resembles coarse meal.
Sprinkle Ice water over dough, mixing
qUickly just until dough forms a soft boll.
On a lightly lioured surface, use a Houred
railing pin 10 rol l out dough to 'Ie_Inch
thickness Place the dough In on ungreased
1O'II-Inch tort pan wiltl removable battom
Tllm Ildges 01dough.
Fe( filling, beat almond paste and butter
in a medium mi~ing boWl unlll fluffy. Beel in
the eggs, one 01 a time, beating well afler

PASTRY
1 sheet (liom 0 17 '/.-ounce package)
frozen pun pastry dough, Itlowad
egg yolk
teaspoon water
tablespoon granulated sugar
CUSTARD
1 cup plus 2 lablespoons milk, dlVKBI
2 eggs, separated
2 tablespoons cornstarch
2 lablespoons granulated Sllgor
2 leaspoons vanilla extract
3/. cup silted contectianers sugor
ICING
1 cup sifted confectioners sugar
3 tablespoons lemon juice
CHERRY SAUCE
1 can (16'hounces) pifted dark
sweet chGrries, drained
113 cup firmly packed brown sugar
2 tabtespoons lemon juice

Prel'lOOt oven 10 400 oegrees For postry,

:tJt puff postry sheet In half lengthwise,
Place pastry I'IOlves on a IIgh"y greosed
niog sheet and pricll 90Ch 1'10" several
knes W11t1 a tork. Combine egg yolk WlItI
MlIIIr and brush 0\191' jXIstry halves
~nkJe each halt wlltI sugar Bake 15 10
20 minutes Of until golden brown, Cool
xmpletely before removing ffom pon
For cuslord, combine 2 tablespoons milk..
IQQ YOlks. comslorch, gronuloted sugar,
II1d vonilio In 0 miXing bowl. btending well
h a lorge heavy saucepon, bfing remoining
I cup milk to a boil Whisk about hOlf of hOI
nJk lnlo egg mlldure Whisk egg mixture
(jJ remaining milk in IXIn Cook over
'?I8dlum heOI, stilling constontly un~1
auxture is V9IV ltIick (obout 2 10 3 minutes)
Remove from heOI In a IOrge mIXing bcmI,
O!IJI egg whites W11t1 confecfiooers sugar
1Ilo~1 stili and shiny Fold egg white mixture
roo worm mixture in pon. Cool complelely,
aMlI, and r~lgerale 1 haur
for Icing, combine confectioners sugar
iJKIlemon jUice In a small bowl, blending
IIlIII smoolt! Spread custard over one
~ piece Top with remaining postry
p!eC9 and spread Icing over top, Chill 01
'ecsll hOUr use a serTated knife 10 cut
_
InlO slICes
Far CherTy sauce, puree CherTles Wilt!
~
ond lemon jUice In a blender
(I klod processor Allow 10 sIond of room
8:TlperlI1Ure 15 minutes Ta serve, place
;wry sauce on a dessert plole and lop WIlt!
lPOStry slice
l'reld: about 8 pastries

sooal

RAISIN-WALNUT PINWHEELS
'Il
1
'I.
'II
'11
1

sheet (tram a 171/.-ounce pockage)

Irolen pun postry dough, thawed
cup granulated sugar
IObiespoon ground cinoomon
cup bUtler or margarine
cup rOlslns
cup finely chopped walnuts
egg yolk, beaten

Preheal oven 10 350 degrees On a lighNy

blred surface, use a Iioured roiling pin to
IQII out pastry to on 8 X 12-lnch rectangle

h a small bowt, combine sugar and

dMomon and set oSlde In a smoll
soucepon, melt bUller Add raisins and
IIIJlnuts, stiffing unhl well cooled Spreod
OSIn mixture evenly over postry Spnnkle
IlQOI' mixture evenly over 100SIn mixture
8eglMIng at I long edge, roll up postry
htsh egg yotk on long edge ro seal Place
00 a greased baking sheet Bolle 20 to
25 minutes or unlll golden bfown, Cool
oornplelely Cut Into l -Inch slices
l\eld: obout 12 pinwheels

W.l rm illld creamy w ith a hint o f coconut, ]-fot Cappuccino Punch (/('ft ) is laced
wi th nl m a nd brandy. It's a perfffl complemen t to flaky R.... isin-W.llnut Pinwheels.

HOT CAPPUCCINO PUNCH

3 cups brewed ooIIee, room temperature
3 cups half and half
/1 cup cream of coconut
cup rum
II, CUp brondy

I"

Combine 011 mgredlenlS In a large

saucepan. Cool( over medium heal unlll
mlxtufe begins 10 bail Remove ffom heat
Serve Immedlotely
Yield: aboul ten 6ounce servings
143

MOCHA MINI PIES

CRUST
20 chocolate wafer cookies
(23/.-inch dlometer)

3 tablespoons bunar or margOline,

cut into pieces
FILLING

\ cup milk
cup granulated sugar
3 tablespoons instant coffee gran ules
3/. cup marshmallow creme
2 egg yolks
2 cups whipping croom

"I.

Prehaal oven to 375 degrees. For crusl.

process chocolate wolllls in a blender or
food processor fined with a steel blacle until
finely crumbled. Add bul!er and process
until mixture resembles coarse meal Press
crumbs into the bottoms of 18 papeHined
muffin nns. Bake 810 10 minutes.
Cool completely.
For tilling, combine milk, sugar, and
coffee in a medium saucepan. Cook over
medium heel, stirring constantly. until sugar
and coffee are dissolved. Add marshmollow
creme, stirring un1il melted. In a smell

txJv.II, baal egg yolks un!1lloo my Add

3 tablespoons marShmallow mixture to
yolks afld stir. Add yolks to marshmallow
mixture and stir until well blended. PolK Iri
a 3quart bawl and chili until thiCk but no!
set (about 45 minutes)
In a medium chilled bawl. whip cream
until stlt! pe<lks form; told Into marshmalbr
mixture. mixing just until llliing has a
swirled appearance. Pour about '/. cup
filling OVef each crust. Freeze until firm
Sefve frozen.
Yield: 1'12 dozen mini pies

PUMPKIN PIE SQUARES

CRU ST
13/ . cups allpurpose tloor
1'/. cups granulated sugar
2 teaspoons baking powder
'11 teaspoon soli
'12 cup plus 2 1ablespoons butter or
margarine, chilled and cut into
pieces
2 eggs, beaten
FILLING
2 eggs
'/. cup firmly pocked brown sugor
1 con (3D ounces) pumpkin pie mix
213 cup milk
1 tablespoon pumpkin pie spice
1 teaspoon ground cinnamon
1 leaspoon ground nutmeg
FROS TING
1 cup butler or margarine
1 cup firmly pocked brown sugar
'12 leaspoon ground cinnamon
1111 cups chopped wolnuls

Pumpkin Pie 5qWlTl..>S (k l t>;lTC little bi tcs of ( <Ike lopped wi th 11 11lycr of creamy
pumpkin and ~ luscious praline and w,l lnu l frosting. Li ghl ilnd fluffy, frozen
Mocha Mini Pk'S h;1\'e chocol .. I~' coo ki{' crumb emsts.

144

Preh901 oven 10 350 degrees For crus!,

sift together tirst 4 ingredients In a large
bawl. using a postry blender or 2 kniVes,
cut butter Into lIour until mixlUre resembles
coarse meal. Add eggs, stirring until 0 soli
dough forms Press into battom Of a
greased 9 x 13-inch baking pan. Boke
15 to 20 minutes or until golden brown
For filling, beat eggs In a large bowI l.I1lM
foamy. Add brown sugar, bOOting unHI
smooth Stir in remoin ing ingredients,
mixing well. Pour tilling over crust. Boke
30 to 40 minutes or until center Is set
For frosting, combine fi rst 3 ingredients n
a medium saucepon over medium heat. SIi
conslanlly 3 10 5 minutes or until syrup
thickens Slir In walnuts. Pour frosling
evenly over warm filling Cool completely
Cut Inlo approximately 2-lnch squares.
Vield: aboul 2 dozen SQuores

This smooth Iri sh Cream Cheesecake is flllvon.'<I with chocolate and the popUIM liq ueur. A crown of chocolate cu r ls makl'S
IIlliIjestiC finish.

IRISH CREAM CHEESECAKE

""1

2 cups finely grOUnd chOcolate

wafer COOkie crumbs (cbouJ
ltlirTy-six 2V~-tnch diameter
cookies)

TOPPING
1 cup whIpping cream

2 lobiespooos granulated sugar

117 cup (3 ounces) semisweet

chOcolate chips, melled

'I. cup granulated sugar

6 tablespoons buner or morgarine,
melted

,,"NG
36 ounces (four and one-hOlf
8-oonce pockOges) cream
cheese, so/I9IlI!d
Fh cups gronulated sugar

5 "",'

lib cups Irish cream liqueur

I IOblespoon vanilla exlroct
I cup (6 ounces) semisweet
chocolate chips

CHOCOLATE CURLS
2 cups (12 ounces) semisweet
chOcolate chiPS

Preheat oven 10 325 degrees for crus!.

combine crumbs and sugar In a large bowl
Add bullet, Sllmng until mIXture resembles
coarse meol Press into bottom ond 1 inch
up sides 01 (] graosed 9-inch springform
pon . Bake 7 to 10 minu\es
For filling, boot croom cheese unt1l
smooth Add sugor and eggs, beating unlll
lIuffy. AcId liqueur and vonillo, mixing well

Sprinkle chocolote chips 0Yef crust Spoon

lilling 0'Je( chocolote chips Boke 1 hour
20 minutes to 1 hour 30 mInutes or until
center is set. COOl complelely in pon.
Remove sides 01 pan
For topping. beat cream ond sugor In a
lorge chilled boWl untilstitf. Conllnue to boot
wtJlle slowly odding chocolate Spreod
mixture over cooled coke
For chocolole curls, melt chOcolate in 0
smoll saucepan over low heOl Pour onto a
baking Sheet lei stond at room temperollJre
unhl set but no! firm. To moke curls, pull a
cheese plane across surface 01 chocolate
(curls WIll break if chocolole is too Ilrm)
Remell orld cool chocolote as neoossory 10
form desired number 01 curls Arrange on
coke Refrlgerole until ready to serve
Yield: about 16 servings
145

An incredible dale and peciln frost ing makes this thrre-layer C hocolate-Dale Nu t Cake (/tft) extra special. Chocolate Moa!
Brownies are studded with chunks of white and semisweet choool.1Ic.

CHOCOLATE-DATE NUT CAKE

CAKE
1 cup butler Of margarine, soHened
2 cups granulated sugar
3 eggs
'/1 cup cocoo
III cup hal wal9f
1 cup hal brewed coffee

1 teaspoon vonilio exlroe!

3
1
'Il
1

cups oil-purpose flour

teaspoon baklng soda

teaspoon soil
cup finely chopped pecans

FROSTING
3 cups granulated sugar
1 oon (14 ounces) sweetened
condensed milk

'/2 cup woter

2 cups chopped dotes (about 1 pound)
1 cup finely chopped pecans
Preheat oven to 350 degrees For cake,
cream bulter and sugar in 0 large bowl until
fluffy. Add eggs and boot until smooth , In a
small bowl, dissolve cocoa in hot water.
Add cocoa, coffee, and vanilla 10 creamed
146

mixture and mix well. In a large bowl, sift

togethef nexl 3 ingredients. Add dry
ingredienlS to creamed mixture, booting
until smooth. Fold in pecans. Pour batter
Into 3 greased and floured 9-lnch round
coke pons. Bake 25 to 30 minutes or until
a toothpick inserted in center of coke comes
out clean. Cool in pons 10 minutes. Tum
onto a wire rock to cool.
For frosting. combine sugar, sweetened
condensed milk, and water in a medium
soucepon. Bring to a boil o....er medium-high
heat. Reduce heat to medium and cook 5 to
8 minutes, stirring constonlly, until frosting
thickens. Slir In doles and pecans. Frosl
between layers, on sides. ond on lop at
coke.
Yield: oboul 20 servings

CHOCOLATE MOCHA
BROWNIES
cup lirmly poCked brown sugar
3/. cup buller or margarine

2 tablespoons instonl coffee granules

I tablespoon hot wOler

2 eggs
2 tablespoons .... onlllo extract
2 cups all-purpose flour
2 leaspoons baking powder
Ih leaspoon soIl
4 ounces semisweel baklOg ChOCOIO~
broken into small pieces
4 ounces while chocolate, broken
inlo small pieces
In a medium saucepan, melt sugar and
butler o.... er medium-low heat. Dissol.... e
coffee in hot water and sllr inlo butler
mixture. Cool 10 room temperature
Preheat o....en 10 350 degrees. 8001eggs
and .... anilia inlo butter mixture. In a large
baWl, slfl logelher nexI3 ingredients. Stir
buller mixture IOta dry Ingredients. Fold in
chocolate pieces. Pour batter into a grease:
8 x II -inch baking pan. Bake 25 10
30 mlOutes or untillighl brO'Nll. Cool In
pan. Cut into 11h-inch squares.
Yield: aboul 3 dozen brownies

GINGER POUND CAKE

CAKE
j lh cups butter or margarine, softened
'l'/. cups firmly packed brown sugar
III cup granulated sugar

5 eggs

2 tecspoons ."anlilo extrocl

3 cups oil-purpose flour
1 tablespoon ground ginger
1/1 teaspoon baking powder
teaspoon sail
1 cup milk
1 cup chopped walnuts

'I.

'WE
16 marshmallows
'13 cup apple jelly
If. cup lemon juice
II. cup butter Of margarine, cut Into
pieces
Walnut halves to garnish

Preheot oven 10 350 degrees. FOf coke,

Cf60rn butter and sugars in a large bowl
ootil nuffy. Add eggs, one 010 time, beating
well offer eoCh oddillon, Beal ln vanilla. In
ooolher large bowl, sift together next
4 ir.gredients Add milk and dry ingredients
allemotely to creamed mixture. Fold in
wlnuts, Pour bolter Inlo a greased and
bJred 1O-inch tube pan. Bake 1 hour
10 minutes to 1 hour 20 minutes or until a
bJlhpick inserted in center of coke comes
rot cleon Cool in pon 15 minutes. Tum
0010 0 wire rock to 0001 completely.
for gloze, combine marshmallows, jelly,
and lemon juice In a medium soucepan
over low heat. sllrring until glaze is smooth.
Md buller, 1 piece at a time. whisking until
melted. Drizzle gloze over top 01coke and
garnish will1 walnut halves.
YIeld: aDeut 20 servings

EGGNOG MOUSSE
leaspoon unflavored gelatin
tablespoon cold water
cup pr~red eggnog
tablespoon buller or margarine
lablespoon rum
leaspoon vanilla extroct
cup whipping cream
Ground nutmeg to garnish
In a small bowl, soflen gelatin in wate!".
., a small saucepan. combme eggr.og and
ocmer over low heal. Stirring conslanlly.
cook until buller Is melted. Add gelatin and
C()fllinue 10 stir until gelatin is dissolved.
Remove from heal ond sHr in rum ond

Mild, nutty Ginge r Pound Cake (It-ft) is enhanced with a tangy apple-lemon
gl,,;>;e. Crea my Eggnog Mo usse is a new way to enjoy a favori te holiday flavor.
vonillo. Cool to room temperature.
In a large chilled Dewl. beat cream until
stiff. Fold eggnog mixture Into cream. Pour

Into individual bowls and chili until set.

GarniSh with nutmeg.
Yield: about 4 servings

147

-FTS OF GOOD TASTE

M ade with ca re alld giveJ/ with
love, homemade goodies are ideal for
spreading llO fiday elleer. Fricllds, family,
alld lIeighbors are sure to appreciate
o basket or till filled with n special
treat, like 0 delicious hot drink ",ix,
o fres h loaf of brend, or cnlldy and you'll love the feelillg that COllI/-'5
with givillg somet/dllg from your
hea rt. This nssortmellt iI/ell/des lots of
great gift -g ivjll~ ideas to brightc/I the
YIlletide seaso/IT

Any of IhCS<! fl:wo rful condi ments

will ma ke 11 tilsty g ift: G/Hlic a nd
I lorscrild ish Jc ll k'S (10/1 bllsket) arc
d elicious with mCills o r crCilm chet.'SC
ilnd cr,lckeTS. Chri~ l mas Antipasto (tOJI
1.10, Milrinatl'(l Vl'gctab les ftoJl riKIJI),
ilnd Candied B.lby Dills (oot/om left)
make ~esly ,ldditions to il relish tray.
Our gourmct mus tMd s ("'HIl'r lIud
bot/om baske/~) - Garlic. Horscrildish,
PCPJX'rcorn, ilnd Curried - iln' CilSity
m,ldc fro m purchas...>d must,uds.
I\ linted woodell heilrls make greill
lilbcls illld g1ft lugs.
148

CHRISTMAS ANTIPASTO

1/3

2
1
1
1
1

'12
'/1
II?
1/.
2

cup vegetable oil

cup olive oil
cup garlic wine vioegm
tablespoons lemon juice
teaspoon dry mustard
teaspoon paprika
teaspoon dried oregano leoves
leospoon solt
teaspoon ground block pepper
teaspoon dried basillooves
teaspoon green peppercorns
teaspoon cayenne pepper
cons (14 ounces each) artichoke
hearts, drained
jar (7 ounces) roosted peppers,
drained

For dressing. combine oils, vrnegar,

!amon Juice, dry mustard, paprika,
oregano, soil, block pepper. basil,
peppercorns, and cayenne until well
b~ded . Place artichoke hearts ond
peppers In 0 jar with a lighttitllng lid. Pour
dressing over vegetables; shoke to blend
Allow mixture to marlnole overnight at room
temperature.
Yield: about 3'h cups 01 antipasto

MARINATED VEGETABLES
1'12 cups vegetable all
'h cup sherry wine vinegar
,h cup olive oil

l'l?
1
1
lh
1'I,
1'12
8

teaspoons dry mustard

teospoon soil
teaspoon dried tarragon loovllS
teaspoon dned lemon peel
cups pickled okra, drained
cups baby corn, drained
10 10 cherry peppers

For dressing, combine vegetable all.

vinegar, olive oil, dry mustard, soil,
tarragon, and lemon peel until well
blended Place okra, baby com, and
cherry peppers In a jar with a tight-lilting
lid Poor dresSing over vegelables; Shake 10
blend Allow ml~lure 10 morinale ovemlghl
01 room temperature.
Yield: atloul4'h cups or veglobl&s

150

GARLIC JELLY
2 tablespoons Iluller or morgarine
1 head garlic, cloves seporaled,
peeled, and minced
3 cups granuloled sugar
3/. cup apple Cider vinegar
3/. cup woter
1 pauch (3 0IJnce5) liquid fruil peclin
In a large saucepan, combine buller and
garlic over medium heal Cook, slirring
constanlty, until garlic is light golden brown
(3 10 4 mrnules). Add sugar, vinegar, and
weier. CooII, stilTing constantly, unlil sugar
dissolves and mixlure carnes to 0 rolling
boil. Stir in pectin. Stirring conslantly, bring
to a ro lling boil again and boil 1 minute
Remove Irom hOOt. Skim foom from top of
Jelly Pour Into hoot-resistant jars with lids
Siom in refrigerolOf.
Yield: obout 3 cups 01 jelly

HORSERADISH JELLY
3 cups granulated sugar
3/. cup apple cider vinegar
'11 cup prepared horseradish
cup woler
1 pouch (3 ounces) liquid fruit pectin

'I.

In a large saucepan, combine sugar,

vinegar, hOf5erodiSh, and woter over
medium heat. Cook, stirring conslonlly,
until sugar dissolves and mixture comes
to a ro iling boil. Sllr In pectin, Stirring
constantly, bring to a rolling boll again
and boil 1 minute. Remove fTom heal.
Skim toom from top at Jelly. Pour into
heat-resistant Jars wllh lids. Store
in refTigerator.
Yield: about 3 cups at jelly

GARLIC MUSTARD
8
1
1
'12
'/.

garlic cloves, peeled

tablespoon olive oil
jar (8 ounces) Oijon-Slyle muslord
leospoon dried bosilleoves
leospoon dried oregano leaves

Prehool oven to 325 degrees. Place

garlic In 0 small boking dish and drizzle
With oil. Roost garlic 20 to 30 minutes,
stirring fTequenlly, until garlic is soli. Mash
garlic, removing any laugh pieces
Combine mashed garlic with remaining
ingredients; cover and refTigerate overnight
10 allow Havors to blend.
Yield: about 1 cup 01 mustard

HORSERADISH MUSTARD
1 jar (8 ounces) sweet, hot muslord
2 tablespoons prepared horseradish
'I. leaspoon garlic soli
'1. teaspoon ground allspice
'I. teaspoon cayenne pepper
Combine all ingredients; COve' and
refTigerate overnight to allow Havers
to blend
Yield: aboul 1 cup at mustard

CURRIED BROWN MUSTARD

jar (8 ounces) spicy brown mustcrd
l 'h teaspoons lemon pepper
1 teaspoon curry powder
I/, Ieospoon dried lemon peel
Combine all ingredients; cover ond
relrigerale overnight 10 allow Ila~ars 10
blend.
Yield : obout 1 cup ot muslard

PEPPERCORN MUSTARD
jar (8 ounces) Dijon-slyle mustard
loblespooo crushed green
peppercorns
lh teaspoon dried tarragon leaves
'1. teaspoon ground ollsplce
It. leospoon soli
Combme 011 ingredients; cover and
relrlgerate o~ernlght to allow flavors to
blend .
Yield: oboul 1 cup of mustard

CANDIED BABY DILLS

1
2
'h
1

quorl minlolure dill pickles

cups granulated sugar
cup apple cider vinegar
tablespoon fancy pickling spice
'11 teaspoon garlic soli
Drain pickles In colander; rinse, Combine
remaining ingredients in a large soucepan
and bring to a boil. Remove fram heat 000
cool. Pock pickfes Into heal-resistant jars
With lids and pour syrup over pickles.
RefTigerale overnight 10 allow newors 10
blend Store In refrigerator,
Yield: 2 pints of pickles

LEMON NUT BREAD

1-'1
4
3:/1
3
21/1

1
1'/1
1
1

cup buller. solfenad

cups granuloled sugar
eggs, separated
tablespoons grated lemon peel
cups coke liour, sined
Ieospoons baking powder
loospoon salt
cups finelv chopped walnuts
cup milk
tablespoon lemon Juice
Cirrus Gloze (recipe follows)

Cream buTler and sugor, booling until

lilly Add egg VOlkS, one 01 a lime,
tIlahng well otter each oddllion Stir in
BrIOn peel. Combine llour, baklllg powder.
!OIl, and walnuts Stir lioul mixture inlo
tutIer mixture Sill In milk ond lemon
~ Beat egg whiles until stiff, !old
M&-hOtI 01whipped egg whites 01 a lime
00 buller mixture Spoon mixture into two
,lKlsed and lIoured 9 x 5-lnch pons.
Bake In 0 preheoted 350-degroo oven
(() 10 45 mlnules or until a toothpick
nsecIed In centef comes 001cleon Cool in
iQlS 10 minutes. Remove braod from pons
Inl cool on wire locks Gloze II desired
l'IeId: 2 loaves of breocl
CITRUS GLAZE
"I. cup eoch lemon juice, orange jUice,
and pineapple Juice
2 tablespoons buller
2'/) cups confectioners sugar

MINCED PUMPKIN BREAD

CRUSTY NUTMEG BREAD

Tllis ~I'icy, moisl bn'Od is I'xcl'lIl'ut , 1i(Nt

111111 senl('(/ wilh lI'hipped cnmu c11tY'S('.

FMhly gm/Nt lilt/lilt'!': 8i"'S /IllS 1I11l/l'rflarornl bn'l1d a/rul' !IO/idal/ //lSIt.

1
3
4
2th

1'h
1II.
3'/.

2
1'h
11h
1
1

cup vegeloble oil

cups granulated sugor
eggs
cups cooked pumpktn
cups chopped pecans
cups mincemeat
cups oil-purpose 1I0ur
teaspoons baking soda
teaspoons solt
toospoons ground nutmeg
teaspoon ground ctnnomon
teaspoon baking pc!'M:1ef

Blend all and sugcx Add eggs, pumpktn,

pecans, and mlncemeat Combine dry
ingredients; stir inlo sugar mixture unltl well
blended Spoon mixture into three greased
and 1I0ured 9 x 5-lnch pons Bake In a
preheated 350-degroo oven 50 minutes or
until a toothpick Inserted In canter comes
out cleon Coolin pons 30 minutes
(Freezes wetl.)
YIeld: 3 loaves of bread

3 cups all-purpose Ilour, sined and

divided

2'/. cups firmly pocked light brown sugar,

~/.
~/.

2
1
1

1
1'12

divided
cup bunElI', softened and divided
cup chopped pecans, divided
eggs
teaspoon freshly groted nutmeg
teaspoon vanilla extrac!
cup sour cream
teaspoons baking soda

FOf topping, combine II. cup eodl of

lIour, brown sugar, bullef, and pecans
Set aside
Oeom remaining bUttEll' ond brown
sugar, beottng untilltght ond /tufty. Beat in
eggs, nutmeg, and vanilla Combine sour
cream and boklng soda tn a separate bowl;
sllr Inlo butter mixture Stir In remalnltlg
llour and pecons. Spoon mixture into two
greased ond !toured 9 x 5-lnch pons
Sprinkle with resefVed topping Bake
In a preheated 350-degree 0V9I1 45 10
50 minutes or unlll a toothplcl<; inserted in
C8flter comes out clean. Coolin pons
10 minutes Remove bread trom pons ond
cool on wire rocks
YIeld: 2 loaves of bread

Heat Juices and butter Stir In

coo/eelloners sugar, blend until smoolfl.
5p:xlo glaze over !)food

Gifts from the kitchen are always

appreciated, especially .1t Christmastim
- and esp<>dally when those gifts are
home-bilked breads. Crusty Nu tmeg
Bread (from kft), Lemon N u t Bread
(show" wilh tw,l witho,,1 gla;;!'}, and
Minced Punlpkin Bread are quick
because they have no yeas t and therefore
require no rising time. We ba ked ou r
breads in C.ln!> and mmi 10ilf pans to
male gift-givinl; (un and diffe rent.

I"

HERB BREAD
3 tablespoons granulated sugar
1 package dry yeast
'I. cup worm water
6 cups oil-purpose flour, divided
2 tablespoons dried basil leaves
1 tablespoon dried parsley flakes
2 teaspoons salt
4 eggs
1'/. cups worm milk
2 tablespoons vegetable all
Basil Buner to serve (recipe follows)
Slir sugar and yeast inlo worm water; lei
stond 5 minutes. In large miXing bowl.
combine 4 cups rlour, basil. parsley. and
sail Separate 1 egg (reseM

egg yo lk)

Add remaining 3 eggs to egg while and

t>eot with fork until !rottly. Stir in yoost
mixture, milk, and all Stir liquid mixture
inlo flour mixltJre and Deal until smooltl Stir
in remmnlng 2 cups flour to make a still
dough. Turn dough 0010 a lightly floured
surface and knead 8 to 10 minutes or until
smooth and elastic. Place in groosed bowl.
turning once to grease top. Cover and leI
rise until doubled in size (about 1 hour).
Punch down dough and let rise until
doubled again (about 1 hour).
Divide dough Into three equal ports; rOll
each port into a rope about 18 Inches long.
Braid ropes and place on greased baking
sheet. Press each end firmly toge1her; tuck
ends under 1001/0 seal. Cover and let rise
until doubled in size (about 1 hour).
Beal reserved egg yolk With fOrk and
tlrush over braid. Bake In 0 preheated
375-degree oven 40 to 45 minutes or until
lighl golden brown. Remove from baking
sheet and coolon wire lOck. 8efve with
BaSil Buller.
Yield: 1 broided loof
BASil BunER
1 cup butler, sollened
3 Tablespoons dried txlsil leaves
In m l~ing bowl, combine buMer and
basil. Chill before serving.

A loaf of homc mad<.> bread is a special way to 5.1y you caTe during this season of
sharing. Braid ed Herb Bread, accompalli<.>d by a crock of B..lsil Butt e.r, is a trul~'
impn.'Ssivc gift.

152

'TIs the season to be baking. But if time is sc<l rcc. p<lck<lged brc,lds and crackers can help you CfC<ltC 'homcm<lde" snm:ks.
Sa\"Ory Brcadsticks {/t!fO arc rolled in buller and seasonings, then b.lked for ten minutes. Dilly Oyster Crackers arc simply
seasoned and require no baking.

DILLY OYSTER CRACKERS

pockage (1 .6 ounces) ranch~styl e
salad dressing mix
toblespoon dned dill weed
'I! leaspoon garltc powder
1 box (16 ounces) unseasoned oyster
crackers
cup vegetobte oU
L'l a large bow!. combine dressing mix,
ilitt weed, and garlic powder. Add crackers
IJlCI blend thoroughly. Pour ait over mixture
IJlCI stir thoroughly; allow crockers 10
Ilbsortl oil ond seasonings Store m on

SAVORY BREADSTICKS
3/. cup butler or margarine
'12 tablespoon instant beef bouillon
granules
tablespoon dried parsley flakes
'Ia teaspoon dried marjoram leaves
2 packages (4'h ounces each)
prepared breadslicks
2 tablespoons grated Pormesan
cheese

Mell butler in a jellyroll pan Stir in

boUillon, parsley, and marjorom. Roll
broodstlcks in buller mixture and sprlnkle
with cheese. Bake in 0 preheated
300-degree oven 10 mmutes. Store in on
airtight container
Vleld: 30 breadsticks

Otrtight container
Yield: about 8 cups
153

FUZZY NAVEL CAKES

package (18.25 ounces) yellow
cake mix

"19'

3/. cup peach schnapps

1 package (6 ounces) instant vanilla
pudding mix

cup vegetable all

cup orol'lge Juice
teaspoon orange extract
cup peach schnapps
tablespoons orange JUice
3 cups confectioners sugar, silled

'12
'/1
'12
1
2

Preheat oven to 350 degrees Combm9

first 7 IIlgredienlS in mixing bOWl and
blend well. Pour Into 10 greased and
lightly HOO fed i-{:up metal gel olin molds,

liIling hall lull. Bake 25 to 30 mmutes Of

un~ 1 coke Springs txJck when lighlly
touched. Combine 1 cup pooch schnaDPs,
2 tablespoons orange juice, and
coofeclioners sugar While cokes ore still
worm in molds, poke holes In cakes; pour
liqueur miKlur9 over Allow cokes to cool In
molds 01 least 2 hours before removing
Yield: 10 small cokes

CHOCOLATE-KAHLUA CAKE

GOLDEN AMARETIO CAKES

package (18.25 ounces) chocolate

coke mix

package (18.25 ounces) yellow

coke mix

egg'

egg,

3/. cup Kohluo liqueur

1 package (6 ounces) instant
chOcolate pudding mix
'12 cup vegetabte all
'h cup waler
6 tablespoons Kahlua liqueur
I cup conlectioners sugar, silted
Preheat oven to 350 degrees Combine
fi rst 6 ingredients in mixing bowl and
blood well Pour into groosed and lightly
floured lO-inch fluted tube pan. Bake
45 10 50 minutes or until coke springs
back when lighlly tooched. Combine
6 tablespoons Kohlua and confection91's
sugar. While coke is still 'NOrm in pon,
poke holes in coke, pour liqueur mixture
over. Allow coke to cool In pon at loosl
2 hours belore removing.
Yield' 1 coke

J/. cup omareno

1 pockage (6 ounces) IrIslont vanillo
pudding mix
'I? cup vegetable oil
'11 cup wot9I'
'I. teaspoon almond extract
6 tablespoons amorello
I cup confectioners sugar, silled

Preheat oven to 350 degrees. Comtllne

firs! 7 ingredients in mixing bowl and
blend well. Pour into 2 greased and 11g~
lIoured 6-cup metal gelatin molds. BokB
40 to 45 minutes or until coke springs
Oock When lightly touched Combine
6 tablespoons omaretlo and conlecfionM
sugar While cokes are still worm In molds,
poke holes in cokes; pour liqueur mixture
over Allow cokes 10 cool in molds at leas!
2 hOurs belme removing.
Yield: 2 cokes

Spirited gifl cake; are ,1 delicious W,l y to spread holi(lay ch.:er. Despi te their expcnsil'C taste, Fuzzy Navel Cakes (from Irftl,
C hocolate-Kahilia Call', tlnd Colden Amarelto Cakl'S 'lll havc a surprisingly mod est imd l'asy st,lrt ~ sloTe-bough t ca ke and
pudding mi\"('"S. navon.....l with liqueurs, they make delighlfu l gi fts.

151

~our friends will love these tastl'S from the British Isles: Named for Ihallovilble charactercreatt'd by C harles Dickens, Olivl'r
TWIsts (left) are perfect for dunking in a hoi drink. The Irish Cream Cakl'S, Io.ldcd with chocolate chips and rich liqueur navor,
llt'SO wonderful that everyolle will walll you to give Ihem year a ft er year ~ Md you won't mind when you set;' how easy
they are to make! B.lking these treats in miniilture shapes "dds a festive touch.

OLIVER TWISTS
2 jars (2 ounces eoch) crystallized
ginger
1/1 cup butter or margarine, softened
'/. cup honey
1 cup granutoted sugar
2 eggs
3'1. cups all-purpose flour
Pit teaspoons boklllg powder
lit teaspoon soli
Granulated sugar
In c blender or food processor, process
~ until very finely chopped; set aside.
In a large mixing bowl, croom butler,
troey, and. sugar unlllllght and fluffy. Beat
II eggs unlil smooth. Stir In ginger. In a
medium bowl, combine flour, baking
p::tWder, and soli, Stir flour mixture into
aroffied mixture. Wrap dough in plastic
\IIIOp cnd refrigerate overnIght.
Preheat oven to 325 degrees. Roll small
OOlOUnts 01 dough into 1/. x I O-inch rapes;
bm info pretzel shapes Transfer cooilies

to lightly greased baking sheets and

sprinkle cookies with sugar. Bake 20 to
25 minutes or unfillightly browned
(Cookies will be slighlly finn to touch and
will become crisper as they cool ) Remove
cookies from pons and coolon wire rocks
Store in on airtight container,
Yiell!: about 3 dozen cookies

IRISH CREAM CAKES

CAKES
1 package (18.25 ounces) white coke

mi.
1112 cups Irish croom liqueur
1 cup miniature semisweet chocolate
chips
eggs
pockcge (6 ounces) instant vanilla
pudding mix
lh cup vegetable oil

GlAZE
3 cups confectioners sugar
I cup Irish cream liqueur
Preheat oven fa 350 degrees For cokes,
combine coke mix, liqueur, chOcolate
chips, eggs, pudding mix, and all in a
large mixing bowi, blenl! wet! Pour into
10 greased and floured l -cup metal geialin
or cake molds. Bake 25 to 30 minutes
or until ccke springs IXlClI when lightly
touched .
For gloze, combine confectioners sugar
and liqueur III 0 smell bowl; blend well
While cakes are still wonn in molds, poke
holes in cckes; pour glaze over. Allow
cakes 10 cool in molds at leost 2 hours
before removing .
Ylell! : 10 miniature cokes

155

156

GIANT PEAN UT BUTTER CUPS

MICROWAVE PEANUT BRiTTlE

'Il cup boiler or margarine, soHened

cups comecliol'lefs sugar

cup Chunky peanut buller
'11 cup ground pecans
'h Iaospoon vanilla exlrocl

, pockoge (6 ounces) sermswoot

Chocolate chips

ounces chocolole-Ilovored candy

coaling

In a lorgEl mixing bowl, combine butler,

oonfectlOf'lerS sugar, peanut boner, pecons,
m vonilla; mix well. Melt chocolate chips
m condy cooHng In !he lop 01 a double
toillll 0Yef Simmefing water lightly groose
bur 41h-lnch or IWO ainch Iort pons WIth
IlITlOIIObie bonoms Spfeod a thin kJyef
d melted Chocolate mlXfUre on bottom and
SIdes or eoch pan Refrigerate 5 minutes or
llllil chocOlote Is set Spread another lt1in
byer 01 chocolate mixture over first loyer;
iilngerote to set.
Divide peanut mixture evenly bef\Ne9n
~s, level lops Sprood a IOYeI of
o'locolale mixture over peanut layer In 90ch
~ sealing edges Ralligarota until set
To remove peanut butlef cups from pans,
lEfTIOY9 Sides 0/ pons Insert the edge of a
top knife between !he bonom 01 each pon
IJId !he chocolate, remove pons
field: lour 4 'h-lnch or two 8-lnch peanut

"'" """

117

1
1
1
'h
1\12

cup granulated sugar

cup Jrgl11 com syrup
cup dryroosted peanuts
Ieospoon boner or margarine
teaspoon vtml1la extract
teaspoon soil
t9OSpoons boking soda

In a 2quart microwavesafe diSh,

combine sugar and corn syrup. Microwave
on high power 4 minutes Stir In peonuls
Microwave on high power 3 to 5 minules
or until light golClen bJown. Stir in bUner,
vanilla, and sail MICfO'NOVe on high power
I 10 2 mirlutes Sin in baking soda until
mlXlure looms Quickly pour onlO a greased
baking sheet Cool and br90k Inlo pieces
Store in on airtight conloll'Jef
Yield: oboul 3 cups of candy

CHRISTMAS BONBONS
Ih cup buller or morgorine, sollened
1 con (J4Ih ounces) sweetened
condensed milk
7 cups confectiOl"lltfS sugar
3 cups shredded coconul
1 cup chopped toosled almonds
1/1 cup chopped maraschino cheriles,
drOJned
1 Ioblespoon vanilla exlroct
30 ounces vanilla or Chocolatenavored
condy cootrng
Boot bUller and swooteoed condensed
rnl!k unlll smooth. Stir in confectioners
sugar, coconut, almonds, chefrles, and
vanrllo. Cover and chili until firm (oboul
1 hour) Shope inlo 1~Inch bolls, chili
30 minutes
Mell desired oondy cooting In It1e lop 01
a double bailer over srnvnenng water Insert
a loothprck InlO each boll ond dip Inlo
condy coaling, place on waxed paperlined
baking Sheet 10 horder!
YIeld: about 9'h dozen candles

Choose, from Ihis treas ure chest,

bomcmilde cilndics to milke ilnd giY('

to the fortunalc ones on your

Christmas 1i~t: Microwiwe Peanut
llrittlc (c/OCA1!'bt' from 101' left), quick and
easy to mJkc, nas ,1 taste thJI's good a~
gold. MilhonalTC Fudge strikes it rich
"nth C(l rilmel and pecans. ]>~'Can Logs
haw a wl'alth of c.uilmcl and nuts
covering 11 creamy marshmallow
rentcr. Giant Pc.lnul Butter Cups hilve
i hiddcn lre'burc of golden chunky
pcanul buller filhng, illld Christmas
Bonbons Jre dehcious gems of coconut,
cherrk>s, Jnd ,llmond~.

Varia tion: To dip 12 candies, place 2 cups

melted vanilloflovored condy cooting In
a small bowl Drizzle 2 tablespoons melted
chocolateflovored condy cooting onto
vanrlla cooting Use It1e tip 01 a knife to
gently sW1I1condy coalings together (00 no!
overmlx) Dip oondies as directed

PECAN LOGS
cups oonfectioners sugar, silled
) 1/1 jOfS (l ounces each) IOOIshmoliow

creme (3 cups)
) 1/1 toospoons vonilio extract

1 package (14 ounces) OOlamels

1 teospoon waler
6 cups finet',' chopped pecans

In a large bow1, stir together conleclroners

sugar, marshmallow creme, and ~onilio
Knead until all the sugar Is Incorpol"Oted
Divide Into 6 pieces and shope Into ainch
long logs Place In freel8l" wtlile prepr:lfIng
colomel
In !he top ot a double boiler over
sImmering woieI or in 0 microwave, melt
caromels with wotm, stir until smooth DIp
90ch log Into caromel, then rollin chopped
pecans RefrigefOle until sel Wrop each log
In plastiC wrop; slore in an airtight
container In a cool, dry ploee
Yield: 6 pecan logs

MILLIONAIRE FUDGE
2 cups granulated sugar
12 regular marshmallows
~h cup evopOfOted milk
Ih cup bUtler or morganne
'I. leaspoon solt
1 package (6 ounces) semls'NOOl
chocolate chips
teospoon vanilla extract
l'h packages (1 4 ounces eoch)
caramels
2 teaspoons woler
1'12 cups pecan halves
In a heaVy 2-quol1 soucepan. combine
sugor, marshmallows, evapora1ed milk,
buller, and soli Cook over medium heal.
stirring constonlly, until mixture comes 10
o bail. Continue cool(Jng and strrnng
5 mrnutes. Remove Irom hoot Add
chocolate Chips and vanilla, stir unhl
chocolate melts. Pour miXlure Inlo 0
buttered 8 x 11 '11 x 2inch pan, cool.
In the top of a double bailer over
Slmmerrng waler or in a mlcrowove, mell
colomels with wa ter, stir until smooth
Spread over fudge Press pecans into
coromel. Allow coramel to set befOfe cutting
rnlo Pieces
Yield; about 4 dozen pieces of ludge
Variation: In !he top of a double boiler over
simmenng wot9f Of III a microwave, mell
1 cup semISWeet chocolole Chips Drrzzle
melted chocolate over Iudge Allow to set
balore culling inlo pieces

157

Here's all al1star team of lilsty snack packs that nre perfect for friends who'll be spending the holidays watching all thems I
fooll>.,11 garnC'S on TV. Made with pilckagcd munchies, Mexican Cheese Cr'lckers (frdnl ie/t), St!asol1<.>d Pretzels. Imd Italian
Cr,lcker Snacks are quick to fix - just season and bake. Colorful lins, buckets, and baskets !nOlleC festive (ontainers for gi\ing
and S('rving the snacks.

MEXICAN CHEESE CRACKERS

package (1 4'12 ounces) cheese
crockers
111 cup butTer or margarine, melted

1 package locO seasoning mix

1 tablespoon WOI'cestershlre souce
'/1 teaspoon seasoned solt
Preheat oven to 250 degrees. Place
crockers in a lorge shallow bo~ing pon
In a small Dow\, combine butTer, loco
seasoning miX, Worcestershlre souce, ond
solt. Pour buller mixture over crackefs; slir
well. Bake 1 hour, stirring eVfJfI{
15 minutes Pour onlo waxed paper to
cool. Store !n an OIrtight container
YIeld: about 6 cups at snack mix

158

SEASONED PRETZELS
6 cups pretzels (mi x shapes If desired)

'h cup butter ar margarine, melted

1 pockage (1 ounce) ranch-style
porty dip mix
tablespoon Warcestershlre sauce
'h teaspoon seasoned sail
Preheal oven to 250 degrees Place
pretzels in a large shallow baking pon In
a small bowl. combine butter, dip mix,
Worcestershlre sauce, and sail. Pour buller
mixture over pretzels; stir well. Bake 1 hour,
stirring every 15 minutes. Pour Ollto waxed
paper to cool. Store In on airtight container.
YIeld: 6 cups at snack mix

ITALIAN CRACKER SNACKS

package (9 ounces) small bullerflavored crockers
'1. cup butter ar margarine. melted
1 package zesty 1I0lion solad dressing
mix
tablespoon Worceslershlre sauce
'1. teaspoon seasoned salt
Preheat oven to 250 degrees. Place
crackers In a large shallow baking pan
In a small bowl, combine butter, salad
dressing mix, Worcestershlre sauce, ord
soli Pour bulter mixture over crockers,
stir well Bake 1 hour, stirring every
15 minutes. Pour onto waxed pap&( to
cool. Store in on OIrtight container.
Yiel d: abaut 4 cups 01 snotk mix

WINE MULLS
For a 1I01l-a/co/ro/ic drink, lISC 3 crlps of
IIIplt' cidl'r ill place of IIII' red willI'.
medium orange
'll cup firmly pocked light brown sugar
2 toospoons ground allspice
'I! teaspoon ground nutmeg
2 2-lnch-long cinnamon slicks
Whole cloves
Preheat oven to 200 degrees. Cui OfOnge
n half and scoop out pulp. Ploce a boll of
minum foil inside eoch orange half.
Pk>ce orange halves on 0 baking sheet and
tv in oven 4 10 5 hours Remove foil and
.tv on additional 15 minutes
In a small bowl, combine brown sugar,
allspice, and nutmeg. Pock mixture into
IlCh orange half. Decorate tops wiltl
cannomon slicks ond cloves. Wrap eoch
n'KJ1I In plos~c wrap ond Include recipe for
Mulled Wine (recipe fO llOWS)
YIeld: 2 wine mulls
MULLED WINE
1 wine mull
1 bottl e (750 ml) red wine

Place mull and wine In large saucepan,

SImmer over low heal 20 minutes.
Serve hot
YIeld: about six 4'Qunce servings

Sipping soll1ething warm and spicy on iI cold winter's nigh t is illways a treil t,
cspecii111y when Ihi11 "something" is hot Mulled Wine. ThCSt' Wine Mulls ~ mad ..
by jJ<lcking scooped-out orililge hi1lvcs with brown SUgM, allspice, and nutmo.'g ~
make excellent gifts. Whcn dropped into s immering wi ne, the mulls release their
nilvors for a festive drin k your friends (".I n relax and enjoy.

INSTANT CHOCOLATE
MOUSSE MIX
package (6 ounces) instant
chocolole pudding mix
package (I II. ounces) whipped
dessert topping mix
2113 cups milk to seM
Combine pudding mix and topping mix
II Qsmall bowl . Place mousse mix in a
resooloble plastiC bog
To serve, combine mousse mix and
~11J cups milk In a large miXing bow!
Boot with electric mixer at high speed until
lJIfy. Serve immediately or chi!! until ready

"""',
Yield: 6 10 8 servings

Variations: far Mocha Mousse, odd

2 Ieospoons instant coffee granules to dry
mix. For MIni Mousse, odd 1/. leaspoon
peppermint extrocl lo dry mix

Instant Chocolale Mousse Mix will delight the choc:olatt' 10\'l'J"S on your gift list.
All they have to do to enjoy this crea my lreil! is add milk and beat until fluffy.
159

Your friend s will be glad they don't have to wait u ntil Christmas to open these gifts! Sweet and crunchy, Caramel Crackers
Cinn~mon-A. ppl(' Popcorn, and Cilraillel Com I'uffs Me delicious, easy-to-make snacks - and they're (un to cal, too! t
Purchased Christmas tillS keep them fresh and l"Cildy to munch.

(from lefl),

CARAMEL CRACKERS
2 packages (9 ounces each) small
butter-flavored crackers
cup dl)'-roosted peanuts
cup granulaled sugar
Ih cup buller ar margarine
'12 cup lighl corn syrup
1 teaspoon ~onilia exlrocl
1 teaspoon bokmg soda
Preheat oven to 250 degrees Combine
crackers and peanuts m (] greased large
shallow baking pon In a saucepan, Dring
sugor, outter, and corn syrup to c boil
cnd cook 5 mrnutes Remove from heo!,
IJdd vcnilla and baking soda. Pour
coramel mixture over crackers coo
peanuts; stir well. Bcke 1 hour, stirring
evel)' 15 minules Pour ontc woxed paper
and break cport; cllaw 10 cool Store in cn
airtight conlOiner
Yield: ct:xJut 9 cups of sncck mix

160

CINNAMON-APPLE POPCORN

CARAMEL CORN PUFFS

2 cups chopped dried cpples

10 cups popped popcorn
2 cups pecan halves
4 tcblespoons outter, melted
2 tablespoons firmly pocked brown
sugar
teaspoon ground cinncmon
I. teaspoon ground nutmeg
1/. teaspoon vonilio extroct
Preheat oven to 250 degrees. Ploce
apples In c Icrgs shcllcw boking pon .
Boke 20 minutes. Remove pon from oven
and stir In popcorn and pecans In c smcll
bowl, comblr.e remoinlng Ingredients.
Drizzle butler mixture over popcorn
mixture, stirring well Bake 30 mtnules,
slirnng eveI)'I 0 minutes. Pour onto WIlXed
poper to cool. Stare In on airtight container
Yield: aboul 14 cups 01 snack mix

III

'12
1
1

package (10 9 ounces) puffed com

cereat
cup pecan halves
cup granulated sugar
cup buller Of morgarine
cup tight corn syrup
leospoon vanilla extracl
leospoon baking soda

Preheat oven tc 250 degrees Combine

cereat and pecans in c greased large
shallow baking pon In a saucepan, bring
sugar, buMr. and cam syrup to 0 bail and
cook 5 minutes Remove from heal; odd
vanillo and baking soda. Pour coromel
mixture over cereal and pecans; s~r well.
Boke 1 hour, slimng evel)' 15 minules
Pour onto waxed poper and break Cpoll,
allow 10 cool. Slare In on olrtight contmnet
Yield: oboul 10 cups at sllOck mix

A box of fresh Soft Pretzels, paiT\'d with a jar of homemade I-Iot and Sweet Mustard or Cheddar Cheese Sprc<ld, gives
Christmas gift-giving a new tw ist. Fringed musli n squares make cute ~lT lid toppers for the spread; a permanent felt-tip pen
with a fin .. point is all you need to "stitch" the border and greeting. For a tasty addition to this scnlmptious gift package, tuck
in a s.lusagc stick or two.

SOFT PRETZELS
1'12
1
1
4'12
11/2
1

cups werm weier

package dry yeast
tablespoon granulated sugar
cups all-purpose fiour
teaspoons sail
egg, lightly beaten
Coarsely ground kosher or soo solt

Combine water, yoost, and sugar in

a mixing bowl. Allow 10 stand unlil yeast
is dissolved and begins to loom (oboul
5 minutes) , Stir in flour and l'h teaspooos
salt Turn out onto lightly floured surloce
and knead 8 to 10 minutes or until dough
IS smooth and elastic. Separote dough
into 16 equal pieces, Roll each piece into
o 20-inch-long rope arid form into a pretzel
shope. Ploca on a lightly greased boklllg
sheet. COver and let rise 20 minutes
Preheat oven to 425 degrees. Brush
pretzels with egg and sprinkle with coarsely
ground sol!. Bake 15 millutes or until
golden brown Remove pretzels tram
baking sheet and coolon wire rock
Yield: 16 pretzels

CHEDDAR CHEESE SPREAD

cups shredded Cheddar cheeSe
package (8 ounces) cream cheese,
softened
1 toblespooo p,'epored horseradish
2 to 3 drops hot pepper souce
6 slices bocon, cooked and crumbled
Combine Cheddar cheese, cream cheese,
horseradish, and pepper sauce in Ihe top of
a double boiler over simmering water Stir
constantly until cheeses are melted and
mixture is smooth Remove from heat and
stir in bacon. Cool ond store III on olrtlght
container in refrigerator
Yield: about 3 cups of spread

HOT AND SWEET MUSTARD

I
4
'12
' /1
I
I 'h
I

cup oppie cider vinegor

eggs, lighlly booten
cup granulated sugor
cup buller or margarine, melled
con (2 ounces) dry mustard
teaspoons cayenne pepper
teaspoon solt

Combine ~Inegar, eggs, sugar, bullel, dry

mustard, coyenne, and soli in the top 01
a double boiler over simmering water.
Whisking constontly, cook untillt1lC1<.ened
(aboullO mlnules). Cool and stOfe in
on airtight containe!' III refrigerator
Yield: aboul 2 cups of mustard

161

The<;c fl;l\"orfu l condiml'nts art' sure to triss.. r smiles on Ih" f.1Cl"S of I h~ who n'Ceh"e Ihem! Easy to pr"p.u (>, Ih(> lasty
relishes and scilsonillgs mil k... delicious ilnd tho ug htful Christmas gifts. Bd l pe pper;, hot peppers, a nd golden ril l ~ins milk!' thIS
Pepper Jelly (fro'll ''it} the best th ing this ~id .. of the Rio Cr.lnd ... Th(> B.ubccjuc 5..1Uce, Io.l dl"d wi th spicCi> and n>d Wllli'
vinl'g<lr, Siv,-'S il hCil rty flilvo r to hilm burgcrs, stca\..s, a nd chicken. Crunchy Cil nd ioo Pickles begin with a 1M of ~ton""'bou8hl
hilmburg..:' r dills - all you hil VC to do is candy thl' lll.

Sw~t

BARBECUE SAUCE
'h
,.
,.
2

cup ketchup
cup red wine vinegOi
cup water
cup vegetable ad
tablespoons firmly pocked brown

"'gm
2 tablespoons Worceslersture sauce
1 tablespoon pl'epored muslard
1 tablespoon lemon JUice
I
I'll
1
1

tablespoon chili powder

lecSpoonS sail
lecspoon liquid smoke
lecspoon celery seed
'11 lecspoon ground block pepper
'I. teaspoon cayenne pepper
'I. I9IJspoon garliC lX)Wder
2 ta 3 drops hot pepper sauce

Combine all Ingredients in a large

soucepon Srmmef uncovered over lOw heal
20 minutes Remove nom heel Cool and
slore In on airtight container In relnger-otOf
Yle:d: about 2/. cups 01 sauce

162

SWEET PEPPER JEllY

cups granulated sugar
cups finely chOpped green peppers
CUp tinely chopped hoi peppers
cup apple CIder vinegar
2 pouches (3 ounces each) liQUid frull
pechn
'11 cup golden rOlsins
Yellow hquid food coloring

3 '/1
I I!.
1/.
1/.

Combine sugar. peppers, arid vinegar

In 0 la rge saucepan, bring ta a boil Boll
5 minutes Slir in liquid pectin Stilling
constantly. bnng 10 0 rolling boll again ond
boll 1 minute Remove from hOOl ond skim
011 100m Slir III raiSins and 0 If!IN drops of
load colofll"lg Pour into heol-leslstonl .lalS
wrlfliids AllOw 10 cool, siofe In relligerolor
Yield: about 6 hollplnl )CIS of JelfY

CRUNCHY CANDIED PICKLES

1 quort hamburger dill plck.le slices

2 cups gronuloled sugar

'I, cup IOrrogon wme VInegar
1 leaspoon
1 teospoon
'12 leospoon
tlok.es
'/B tecspoon

ceiety seed
dry mustard
crushed dnad red pepper
garlic salt

Drain pickles III colander. nnse

Combine remallling IIlgradlents in
saucepan and bnng 10 a boil. Remove
from hool ond cool Pack pickles Into two
pint jolS w ith lids ond pour syrup over
piCkles. Cover jors ond refflgerate olloosl
6 10 8 hOurs to allow flavors ta blend SIore
in rel1lgel'01or
Yield: 2 pints 01 prckles

Gi\'e a lash:.' of New Orleans Ihis Chrislmas with our spicy Roo !kans and Rice Dinner. This tradition,l] Cajun me.. t will
Siltisfy the h.:>arllest appctit.:>! 10 pTl.'S('nt the dinner, tuck a j.lr of dried red beMIS, a bundle of Speci.,] seasoning mix, ,md a b.lg
of rice inside a snlall crate. Wl'U"-t.'l"l a c:1l1igraphy pen 10 label lhc ingrl"'C!ienls and 10 ad d :1 hu murous 1l1t'Ss,'ge. Don't forget to
mciudc Ih.:> recipe!

RED BEANS AND RI CE DINNER

1
1
2
1
1

h
112
',.
f.

loblespoon dried sweet pepper tlakes

loblespoon dried minced onion
leospoons seasoned soli
teaspoon granutated sugor
teaspoon ground cumin
toospoon dned minced gorlic
teaspoon celery seed
teaspoon cayenne pepper
teaspoon crushed red pepper flakes
boy loof
cups (about 1 pound) dried red

""'"

cup uncooked long groin while rice

In a srnoll bow1, combIne first
10 IOgredienlS lor seasoning mixture
Place 10 0 small, resooloble plastic bog

Fill a pint conning jar with red beans

fill 0 resooloble plastic bog With nce
Include recipe for Red Boons and Rice
(recipe (allows)
REO BEANS AND RICE
2 cups dried red beans
1 hom bone
5oosonIOg mixture
2 cups water
1 cup uncool(ed long groin while rice
1 teaspoon salt
1 pound SpiCY smoked sausage, sliced
Soil and ground block pepper to taste

The (allowing day, odd hom bOne and

seasoning mixture to beans If necessory,
add additloool water to cover boons Cook.
parllolly covered, OV8f medlum-IO'N heat
3 10 4 hours. Aboul 30 mlnules before
serving. combine 2 cups water, rice. and
1 teaspoon sott in 0 saucepan and bring 10
a boil Reduce heat to low Cover pan and
cook 30 mlOutes Without lining lid Abou!
20 minutes betore serving, odd sausage
to boons; soli ond pepper to toste Serve
over fice
YIeld: 4 to 6 servings

Wash beons. Place beans In 0 Dutch

oven, cover With wote! and soak overl1lght

163

''''

DANISH PASTRIES

POPPY SEED CAKE

CAKE
1'/7
3
/e
'/.
1

CAKE
112 cup poppy seed
113 cup milk
1 cup buner or margarine, sonened
11/7 cups granulated sugar
2 teaspoons grated leman peel
11/1 IOOspoons lemoo extroc1
I toospoon vantfla extroct

cups butter, sonened and divided

cups oil-purpose flour, divided
teaspoon solt
cup cOld water
cup milk
"I. cup gronulo!ed sugar
1 teaspoon almond exlroct

3 eggs
GWE
" h cups contecllOO8fS sugar
2 tablespoons buner, soflenlKl

4 eggs
2 1/. cups Ollpurpose Hour

1112 teaspoons baking poYIder

112 teaspoon salt
117 cup sour cream

1 tablespoon milk

2 teospoons vanilla extract

TOPPING
1 cup sliced almonds, loostecl
2 tablespoons conlectlonefS sogor
For coke, use (] pastry blender or two
knives to cut 1 cup butter Into 2 cups flour
In a medium mixing bo\.Yl until mixture
resembles coarse meal S1ir In solt and
WO\er 10 moke (] dough DIvide dough into
eight equal portions Pot out each portion 01
doogh Into (] 3 x 4-lnch oval on on
ungreosed baking sheet Refngerate unht
IEIOdy 10 use
Preheat Ov&r1 to 350 degrees In (] large
heavy soucepan, combine remolnmg
1/2 cup butter and milk over medium heal
BOng 10 (] boll Add remainmg 1 cup flour,
SI.JgOf, ond almond extract OUlcklV stir until
mlXllJre lorms (] ball; remove worn heal
By hand, beat In eggs, one at (] hme, until
well blended Spreod (] thick. even lOyer 01
dOugh over chilled ovals Boke 40 to
45 minutes or unlil puffy and galOOo
For glaze, combine confecNooers sugar
With buner In a small bowl; Sill unlll well
bleoded Stll In milk and vanilla until
mixture IS smooth
For lOpping, combine almonds and
confectIOners sugar In a small bowl
Spread gklze eveoty over worm pastries
Sptlnkle each pastry With rapping SeNe
warm or 01 room temperature.
Yield: B pastries

Thl.'S(! coffee cdkes arc dck'Clabh.'

WdY'" 10 sprcdd Chnslmas chccr: The
Poppy Sct.>d Clke (c/OCkll'I5I.' from lap)

ha5 ,1 light lemony glaze that

complements its buttery n;lVor, llnd
extr,l-moist Cranberry Coffcc C,k" h ,IS
a filling of t,lI1gy cr,lIIbcrry S,lUce. A
Chrbtma~ brcad cloth m,'kcs ., prt'tty
wrapper for almond-tupPI-:d o.1nish
P,l'ilries; th~' delicat.., naky l.wcrs gin'
thenl b.lkcry-frcsh n,lVor.

GWE
Ih cup confectioners sugar
II. cup lemon JUice
Soak poppy seed in milk 1 hour
Preheat oven to 350 degrees FOI coke,
creom buner. sugar, lemoo peel, and
extracts In a large miXing bowl. Beat In
eggs, one 01 a time, beating well after eoch
addition. Drain poppy seed; slir poppy seed
mto mixture In a medium bowl, combine
Hour, bokJng po'Nder, and soil Slir flour
mixture Into creamed mixture, alternating
WlIh sour cream Pour ink> a greased and
floured 9/. x 5'/. x 2'h-inch 1001 pon
Boke 45 to 50 minutes or until a toothptd<
Inserted in center of coke comes out cleon.
For gloze, combine conlectioners sugar
and lernan juice, blending unltl smooth.
POUI over worm cake in pon. Allow ooke to
cool completely before removing from pan
Yield: 1010 12 servings

baking powder, baking soda, and so~ Slir

Hour mixture Into creomed mixture,
alternating With SOUl cream Pour hall 01
baner into a greased 9-inch tube pon
Spoon cronbefry souce over bailer Top WlItl
remaining boiler. Boke 55 to 60 mlnLJtes or
until a toothpick Inserted in center of coke
comes out cleon Cool in pon 10 minutes
for glaze, combine all ingredients In 0
small bowl, blending well. Remove worm
coke Irom pan and dnnle With glaze
Yield: 1410 16 servings

MULLED TEA BAG

2'12 teaspoons loose tea leaves
1 teaspoon coarselv crushed
clnnorTlOfl slick

117 teaspoon dried OfOng9 peel

II. teaspoon dried lemon peel
3 Whole allspice barnes
2 whole cloves
5-lnch sqLJare 01 fine-mesh
cheesecloth
Colton slfing
PIoc6 too 1OOves, cmnoman pieces,
ofOnge peel. lemon peel, allspice, and
Cloves on Cheesecloltl square Bnng
COfI19fS logelher and tie With String to IOrm

a bog
To brew tea, place bog In a mug and
add 6 ounces boiling water, sleep 4 to
5 minutes
Yield: 1 tea bog

CRANBERRY COFFEE CAKE

CA.KE
'h cup butter or margarine, sonened
1 '11 cups granulated sugar
2 eggs
1'I? toospoons almond extract
1 teaspoon vanilla extroct
2 cups oil-purpose lIour
1 teospoon baking po'Nder
1 teospoon baking soda
1 teospoon salt
1 cup sour cream
1 cup Whole berry cronbefry souce
GWE
1 cup conlectloners sugar
3 tablespoons milk
'12 teospooo almond extract
Preheat o. . en 10 350 degrees. For coke,
cream butter and sugar In a large bowl
Beat in eggs and extracts until well
blended In a small bowl, combine Hour,

TCil lovcrs will enjoy curting lip with

il cup of hot spicL>d tt'il mild e with uur
Mulled T... a B..lg. Fur a cute gift, mcludc
a b.lskct of cinnamon stiCks decurat..d
wilh po,int.
_ __ __

165

For someone who's nuts ilboul pcllnuls, Iry Ihes(' IN,lIS: Kids will flip for PCilllul Bulter Spreild (cloci<1oisc frolH /,11) served
with graham CTllckt'r bears. Grown.ups will ~lI'or creamy Miniillurt' I [ont'y-R~ldskd Pei1nut ChL't'Sl.'C,lk('S; we wrilpped one in
ce[[ophilne ilnd tied il wi th i\ brighl ribbon. Peanul ButterChccbC Shurties combine two fil\'orite n,\\'ors. FOT unique gift t~ss,
usc a pilint pen 10 11lbel shiny glass ornilmcnts .

PEANUT BUITER SPREAD

jar (16 ounces) peonul butler
cup miniature semisweet
choro/ale chips
'h cup chopped minialure
marshmallows
'11 cup chopped salle(! peonuts
2 tablespoons honev
Graham cracker bears or vanilla
wafers 10 serve
Combine all ingredients in a microwave
sate conlmner, blending well Microwove
on high power 1 minute ami genMv stir to
SWirl mixture. (Do not overcook, chocolole
will soHen when stirred) Spoon into gltl
cantoin9f Serve wllh graham crocker bears
Of V(lIlIIiO wefers
Yletd: obeul 3 cups of spread

MINIATURE HONEY-ROASTED
PEANUT CHEESECAKES
2 cups cruShed Chocolate.covered
graham crackers
3 packages (8 ounces each) cream
cheese. sotlened

166

1' h cops honey

1 cup peonu! buMer
1 cup whipping cream
2 teaspoons vanilla e~trocl
<1 eggs
I cup chopped rcasled peonuls
1 cup miniature serniswee!
chocOlate chips
Preheat oven to 325 degrees line
botloms of four 5lnch spnngform pans
WlIh aluminum foil lightly grease pons
and 1011. Press '/2 cup graham crocker
crumbs Into bottom at each pon; set aside
tn a large ml~lng bowl. boot cream
cheese until smoolh Boot in honey, peonul
butler, whlpplllg cream, and vOllilio Beat
in eggs until well blended Slir in peonuts
and chocolate chips Divide mixture evenly
belween the lour pons Bake 40 to
45 minutes or unlil cenlers are sel Cool 10
room temperalure CoV9f and re/figerate
overnight
To remove each springlOfm, use 0 kOile
10 loosen sides of cheesecake 'rom pon;
remove sides Slore in relrigerator
Yield: 4 cheesecakes

PEANUT BUITER-CHEESE
SHORTIES
8 ounces mild Cheddar cheese,
grated
1'1. cups all-purpose flour
~/. cup smoolh peonut butler
'I, cup butler or morganne, sottened
'1. cup weter
'11 loospoon soli
Preheat oven to 400 degrees In 0 lorge
ml~lng bowl, combine cheese, flour,
peonut buffer, butler. weter, ond soil unltl
well blended 00 a lightly floured surface,
use a fioured roiling pin 10 roll out dough
to 1(einch Ihickness Using a peslry Wheel
Of knife dipped In flour, cuI oolJgh Into
'12 x 2lnch slnps Transfer stflPS to Itght~
greased boklng sheets Bake IOta
15 minutes or unlll golden brown. Cool
belore removing from pons Slore in on
airfight conlolner
Yield: obout 9 dozen shOOies

POTIERY TEA CAKES

COOKIES
1 cup buller, softened
1 cup granulated sugm
I"",

2
3
1
'12
'11

loospoons vanilla exlroct

cups ollpurpose Hour
leospoon baking powder
lecspoon soli

cup milk

HEART COOKIES
Ill. cUPS aU-purpose Hour
112 cup butler, soflened
lh cup ground toasted pecans
Ih cup finnty pocked brO'Nl"l sugar
1 leaspoon vonflkl exll'ocl
COmbine oliingredienis In a medium
miXing bowl, blending well Wrap dough in
plastic wrap and retrigerole I hour

Preheat oven 10 350 degrees. On a

lightly floured surface, use a floured roiling
pin 10 roll out dough 10 1/,_inch thickoess
Using a I-inch-WIde hearl-shaped COOkie
cutlef, cut 001 dough Transfer cookIeS 10
ungreased baking sheets Bake 10 to
15 minutes or un~1 golden brown. Remove
Ifom pons and 0001 on wire rocks
YIeld: obout 6 dozen COOkIeS

ICI NG
2 cups confectioners sugar
1 egg 'Nhlte
2 IeospOOns woler
Blue jXlste 100<1 COloring

For cookies, cream butler, sugar, egg.

and vanilio In a large mixing bowl In
a medium bov.1, combine flour, ooklng
powder, and soil SUr IIouf mixture Into
butter rnlxtule, aJ1ernollrlg WIth milk
Wrop dough In plosllc wrop ond
refrlgerote ovemlghl
PrehOOt oven to 375 degrees Troce
potlem onto troclng paper and cuI out On
a lightly noured surloce, use a noured
roiling pin 10 roll out doogh 10 '/B-Ioch
Itllcknsss. Place potlem on dough and use
o sharp knife 10 cut oround potlem Of use
cookie culll!!' 10 CUI out dough. Transfer
cookIeS 10 lighlly greosed baking Sheets
CJnd bake 8 to 10 minutes or until COOkies

:,~"ml~ig;;""iiY,,'ii'ii-W~""'iiiinO;;lOiii":;""ii<i'ii"';,r;edg;;m";"CI
Icing, combine conIeclioners sug r,
while, and weier in a smoll miXIng

Divide ICing In holf and odd blue

coloring to hOtr 01 Icing. Ice cookies
ilh While icing, allow to dry Referring to
to, use a postry bog fined WIth a smal
r 00 tiP 000 fiUed WIth btue ICing to PI
des ns To moke sponged ooOIIlElS, U
eN pled plastiC wrap to stomp blue I ng
on c kies
Yield about 9 dozen cookies

Thes ... lillie cookiL'S 111ilke very

sped.d gift:.: Ailvon.-..::l with brown
~ugilr .lnd
pt'Cans, hny Heart
Cookies Me P.1Ckaged in a dL'Coratl>d
Shaker box, "P.linted " with icing to
-'Semble old -fa sh ioned stonew,lI"c,
pretty Pottery Tea Cakes Clln be
presented III .1 111iniiltu~ crock lied
wilh a raffi., bolY_

167

A prt.'1ty prest'ntation m<ll<-"S <I gifl of food C"CIl more Incmor<lblt!. Scrumptious Cr.mlx>rry \1 uffirls. luck\.-..:I ill a reusable
holiday ti n. are perfect for breakfast or <In afternoon snack. Ncslk-..:l 011 iI lacy p.lper dOi ly ilnd topped wit h a riboon I'OSI.'. rich
FudS" Pound Cake is an ('I('~anl gifl.

CRANBERRY MUFFINS
MUFFINS
3 cups all-purpose flour
'/' cup gfOnuJoled sugar
I Ioblespoon bakrng powder
'11 cup milk
'II cup btJtIe( or margarine, melted
2 eggs
1 latllesp:x)I) vanilla exlract
1111 cups chopped fresh cranberries
3/. cup chopped pecans
1 tablespoon grated orange peel
TOPPING
,t. cup granulated SUQOI
I 'll Ieospoons grated orange peel
1 Ieospoon ground cinnamon
'I. cup chapped pecans
Preheat OVf!fl to 375 degrees. For
mullins, combine flour sugar, on(I bakrng

168

powder In a large mixing bowl. Make a

well rn cooter of mixture and odd milk,
buller, eggs, and vanilla Stir just unlll all
Ingredients ore moistened (bOttel will be
lumpy). Stil In cranberries, pecans, and
orongEl peel Fill groosed or paper-lined
muftln cups 1Wo-lhlfOS fUll Wlih botter
For tOPPing, combine sugar, orange
peel, and cinnamon in a small bowl Sllr
In pecans Sprinkle topping ow mullrns
Bake 25 10 30 minutes or unlll mullin
springs bock wtren gen~v Pfessed
Yield: ooour 2 dozen mullins

FUDGE POUND CAKE

'II cup butter or morgaline, sollened
I ll. cups granulated sugar
2 teaspoons vanilla extract
3 eggs
PI. cups all-purpose llour

' /3 cup cocoa

2 teaspoons bakIng powder
'I, leaspoon baking socIo
1 cup sour cream
Preheat 0V9I110 325 degrees In 0 large
miXIng bowl, cream bUl1ef, sugor, and
vanilla Beat In eggs
In a smoll bowl, combine fiour, cocoa,
baking powder, and baking soda Shr flour
mixlUre Inlo butter mixture, alternating
wrlh sour cream. Poor Into a greased
9 x 5 x 3-lnch loot pon Bolle I hour
20 mlnuleS or until a IOOltlpick 1nser1ed in
cenler comes 0tJI cleon Cool 10 ffilnu\es
In pan, remove hom pan and cool
completelv
Yl etd: 12 to 14 servmgs

SANTA BREAD
BREAO
4'11 CUps all-purpose flour, divided

'h cup gronulOled sugar

2 packages dry yeast
2 teospoons grated orange peel
2 teaspoons ground ClOnomoo
1 teaspoon soil
1 cup milk
'h cup buller or margorlne
'I. cup plus 1 tablespoon wole!", divided

2 eggs
1 egg white
Red poste l00d colOring

ICI NG
2/2 cups conlectior1efS sugar
3 10 4 tablespoons hOI woler

'11 teaspoon vooillo eXlroel

Raisins and oondied chefry halves
For bread, combine 1'/. cups flour,
sugar, \'9OSf, OfOnge peel. cinnamon, and
solt in a IOrge mixing bowl, sel oslde
In a small saucepan, heat milk, bullef,
and 'I. cup wat8f just until buller melts.
Add milk mixture to dry IngredlenlS,
beating until smooth. Beat in 2 eggs ond
1'/. cups oddilionol 'lour By hond, sllr In
eooogh 01 IBfT'IOlning nour 10 moke a stltl
dough. Turn dough onto a flOured surloce
and knead until smooth and elastic, obour
8 to 10 mll'lUtes. Place dough In a greased
bowl, fUming once 10 grease lop Cover
ood let rise I hoor or unlll Doubled In size

Preheo1 oven 10 350 degrees Punch

down dough; divide In half ond refer 10
photo 10 form two Sonia heads Place
on greased bokJng sheet In a small

baNI, combine egg wh ile, remlllnlf'lQ

1 teblespoon weter, end food coloring
Use pastry brush end food CQlol"lng mlXlufe
to point hots. Bake 40 to 45 minutes or
until bread sounds hollow When tapped
Remove from pan ond cool on wife rock
For icing, comblf'le confecti oners sugor,
woter, end vanitla in 0 medium bowl . Ice
beards For eyes and noses, use dots 01
icing te attech raisins end chefries
Yield: 2 loaves 01 brood

Sweet 5..1nl., I.lrc.,d is sun> to delight both children .,nd gmwn-up"! And oc'C"u!.C t.'wry 10.1f rises diffl'rentl y while b.,king,
each 5..1 nla will ha\'e his own dis tinct ]X'r~.mality.
169

SIl.lfl.' th~'S(' ~oo.:ju>S with friends and fami ly: A dl(....'SC pilst ry (omph.'llll'nts thl' sW~'et filling in Appk~Ch~...jd<lr Turnovl'f!
(r/ockwlS<' fnlll! /01' /,,(0. DdiGIll'Iy nil\'ored wilh almond, th .. creamv filling of our Ricot\il Cream Cornt'ts is sprinkled with
(hoco].lt!' bIb. Crbpy Or,lngc CookiN with Chocu1ilt.- Filling ,1T~' ,1 yummy sn,lck. A layer of marshmallow is nestled bcnealh
the (m~lLng (If our 'vh!>~is~i ppi Mud Browni....... L~'mon Curd T,uts ill\.' a popular English teatime d~~""rt.

APPLE-CHEDDAR TURNOVERS
CRUST
11/J cups oil-purpose Hour
'12 reaspoon soli
'/1 cup butler, chilled and cui mlo

P"""

'/1 cup linety groted mild Cheddar

cheese
toblespoons Ice woler

FI LliNG
2 apples, peeled. cored, and
chopped
6 tablespoons butlllf or morgoone
!J cup firmly pocked brawn sugar
1 Iob!espoon all-purpose flour
h teaspoon ground cinnamon
/. Teaspoon ground cloves
I egg yolk
1 teaspoon woter
BuIlSf or margoJlne
170

For crus!, sin lIour and SIlII inl0 a mixing

bowl USlllg a pastry blender or two kniVes,
cut bullSf into !lour until mixture resembles
coorse meel Stir III cheeSe Sprinkle Ice
woler over dough, mixing qUickly just unlll
Clough IOfms a soH boll. Wrap dough in
plastic wrap and relrigerote 1 hour
For filling, soute apples In 6 tablespoons
buller over medium hOOI. stming Irequently
unlll apples are SIll! Slir In bwv;n sugar.
nour, cinnomon, and cloves; stmlllg
constantly, cook 1 mmute Remove /fom
heat and cool completely
On a lighlly floured surfoce, use a
floured rollmg pin to rollout clough to

'Is-loch thickness Cut dough into 4-inch

circles (we used the ring /fom a 4-inch
pastry pan With removable bottom)
Combine egg yolk and waler Brush
pastry circles wlIh egg yolk mixture. PIOCIl
1 heaping loblespoon of filling In the cenTer
of each circle and dot with butler. Fold
pastry over filling, pressing edges to secl
Brush OUTSide at pastry with egg yolk
mixture. Cui slits in tops of turnovers for
sleam to escape Refrigerate 30 minutes
Preheat oven to 350 degrees. Bake
20 to 25 minutes or until golden brown
Yield: about 8 turnovers

LEMON CURD TARTS

RICOTTA CREAM CORNETS

Pm/I( gll/u./mp roses top tilfS(' IllIIgy

lemoll tart,,_ $iml'/.II rollllllif of II n'd

"f

8I1mdr(1,111o.1'!~~'u 11m "/1<\",,

H ~'x,)f
1~1f1~'r ami mil mlo a nISI' _"UI!'I' Rail !lui
~ gr,1'/' ,!(Jlmd roJi rmd uS/:' /I SIIMI'
1<1

k'"f,'

rut Dill SIIUll/lt'll! ~ha".~ .

CRUST

11. cups olHlIJrpose Mour

2 IobIespoons gronulOted sugar
'/. teaspoon soil

'11 cup Duner, Chilled arid cui into

pieces
3 tablespoons ice W{Jler

lEMON CURD
6
1
'Il
6
l 'h

egg yolks

cup gronulated sugor

cup fresh lemon Juice
tablespoons buller, cui mto pieces
tablespoons grated lemon peel
'Ie leaspoon SOli

SWeetened WhiPped Croom 10 serve

(recipe on page 129)

For CtUSf, sin flour. SugOf, and solt mto 0
mllUng bowl USIng 0 pastry blender ()( f'oNo
knrves. cui butler into Mour unlll mlxlUfe
resembles coarse meal Sp!'fnkle ice walei'
over dough, mlxmg quickly just until dough
fOrms a solt ball. Wrap dough In plastic
MOP and relrlgerote 1 hOur
On a lightly floured surface, use a
ftoured rOiling pin 10 roll out dough 10
/.-Inctllhickness CUI dough Into CirCles
aboUl '/. -inch Iorger Ihon loftIet pons
Press dough Into pans, rrlm excess around
edgeS RelrlgefOte 30 minutes
Preheat oven to 400 degrees Place
small pieces 01 aluminum loll on dough
and weight loll With dried beans or pie
weights Boke 10 minutes Remove weights
one! loll and bake 3 to 5 minutes or unltl
very IIghlty browned Cool completely
beIofe ferTlOVlng tort shells from pans
For Jemon curd, combine oilingredfeots
ma heavy non-aluminum saucepan OVElf
medium -low heat Cook., sllmng constantly,
until butte!" melts and ml ~ture thickens
slighlly. Do not atlow ml~tufe to boll
Remove Irom heal TranslElf mixture 10 0
bawl to cool CaVtif and refrigerate 01 Ieost
2 hOtJrs before serving
To setVe, fill Iort shells With lemon curd
and lop With a small amount 01 SWeetened
WhiPped Cream
Yield: about 16 torts

PASTRY
1 sheet (tram a 17 f..ounce package)
frozen pull postry dough. thawed
Metal cornel molds
egg white
teaspoon water
FILLING
1 cup rmlta cheese
'" cup conlechoners sugar
1 laospoon vanilla extrOCl
'12 teaspoon almond extroct
111 cup miniature semisweel
chocolate chips
Miniature semisweet chocolate chips
to gamiSh
Preheal oven to 350 degrees For pastry,
cui dough into olXlUl l/. x 1Q-Inch stups
Beginning at tip of one mold. wrap 0 strip
of dough around mold wlltlaut stretching
dough, (The strip will only cover about
three-fourths of mold.) Repeal With
remaining strips and maIds, Combine egg
whi te and 'W'01er Brush over dough Place
molds on a baking sheel Boke 20 minutes
or unlll golden, Carelutly remove pastry
Irom molds and cool on a Wire rock
For filling, beet riCalta cheese,
confectlOfl8rs sugar, and extracts In a
medium mlKing t>owl until smooth Slir In
112 cup chocolate chips
To serve. use a pastry bog Of spoon to
lill pastries With lilling Gamlsh Wlitl
Chocolate chiPS
Yield: 810 10 comets

ORANGE COOKIES WITH

CHOCOLATE FILLING
COOKtES
1 cup vegetoble shOOenlng
1 cup granulated sugar
, eggs
3 tobiespooos orange JUice
concentrate
2 tablespoons groted orange peel
1 teaspoon vanIlla e~troct
4 1h cups all-purpose Iiour
1 teaspooo baking soda
'h teaSJX)Ofl baking pov.oder
'12 teaspoon soli
'11 cup buttenndk
FIlliNG
1 cup semisweet chocolate Chips.
melled
2 tablespoons wtllPPlng croom
2 h IeOspoons orange extroct

For COOIoos, Cfeorn shortening. SUQOf,

eggs. orange juiCe c:oncmlraIe, orange
peel. and vorutto III a large milOng bowl
Combine dry Ingredienls ond stir InlO
creamed mixture, ollemotlng With
buttennllk DIVide dough In holt and wrap
In plastic wrap Refflgerale ar leost 2 hours
Of unlil well chilled
Preheot ovoo to 375 degrees. On a
lighNV IlOured surface, use a nOUled roiling
pin to rail out dough to '1.- 1f1Ctl thlCl<.ness
USing 2-inch round cookM! cutter. cui out
dough TronsiEif c.ookles 10 a IIghltV greased
boklng sheet Boke 6 to 8 minutes or unlit
very lightl y browned around edges Remove
Irom pons and cool on wire fOC "-S
For IIllIng, combine all Ingredients.
blef'lding unlll smooth. Spread a thin layer
of liliing on bottoms of hOlf 01 oooIoes and
place remOlmng cooIIl8S on tap of filling
Chill 5 minutes or unlit chocoIale hordens
Yield: about 4 dozen COOIHes

MISSISSIPPI MUD BROWNIES

BROWNIES
1 pocI<oge (198 ounces) fUdge
brownie mix
h CUPv.(l\er
h cup vegetable 011
1 egg
'I. cup all-purpose ftour
1'/, cups miniature marshmallows
FROSTING
IV. cups confectioners sugar
1/1 cup semisweet Chocolate ChiPS,

""'' '

113 cup milk

2 tablespoons buttElf or margorlne,
sollened
Purchased tubes Of red and green
decorating ICing (optional)
Prehea1 oven 10 350 degrees For
brownies, combine brownie mll(, WOIEif. 011
egg. and flour In a rnedlum mixing bowl.
stir JtJSt until blended Pour tx:rnElf into a
lightly greased lOx 8 ~ 2-Inch baking pan
Bake 25 to 30 minutes or until cenTer IS
set Tap With marshmallows and bake
2 minutes longer
Fa Irastlng combine confectioners
sugar. mened chocolate chips. milk. and
buller Beat unTIl smooth and spread over
brownies Cut InlO bors
11 desJred. use decora~ng ICIng to Pipe
small red and green bows ontO tops
of brOWnies
Yield: about 20 brOWflles

171

Lllds and lassies willlm'e these ador'lble Anise Shortbre..d Scotties! Cut in thc s hape of this beloved dog llnd adomed with
an iCt.>d holly "collar," the light, cris py cookies have ~ delightflll licorice fl'H'or. For a tme Highland treat, present them in
ShllkeT boxes cO"crl'd with t.. rtml plaid {.. bric.

ANISE SHORTBREAD SCOTTIES

cup buller, softened
'11 cup conteclionf)1"S sugar
I 'I! teaspoons crushed anise seed
I teaspoon vanilla extfOct
'I. teaspoon ground cinnamon
2 cups all-purpose flour
Granulated sugar
Purchased tubes 01 green and red
decorating icing

172

Cream b~t nd confectioners sugor/

until light a d II
Beat in anise se;?'
vanilla, and cinnama,.,...stlr.m.Uodi'"
Trace pa rn onla tracing poper and cut
out On a Ii hlly floured surface, use a
tloured roll g pin 10 roll oul dough 10
'/._Inch Ihkkness Place pattern on dough
and use cI shorp kn ife 10 cuI around
pattern Tmnster cookies 10 ungreased
~

bokl sheets. Sprinkle with g ranulated

sugar ~ill cookies 30 minutes
before
ing
Preheat yeo 10 375 degrees Bake
cookies 5 J1I1nutes; reduce h9(l1 to
~~s and bake 10 minutes more
m yfj from pons an<! coolon wire rocks.
. se green and red icing to pipe holty
leaves and l)emes onlo cookies
~ Yield: aboul4 dozen COOkies

(/.J'jt) A lo"f of dl'SS('rt bre"d is alw<lys <I welcome gift, \'Specially w hen you deliver it in (l d('(:oriltL>d b,'skel. Drizzled with
creamy frosting, Cinnamon-i3anan<l Bn!ild is enriched with brown sugar ilnd pccilns. (RiSht) A bottle of fmily Rilspberry Wine
is sure to be ,1 "berry" merry gifl.

CINNAMON-BANANA BREAD
BREAD
I cup firmly pocked brown sugar
1 cup butler or margarine, divided
2 ripe bananas, cut into small
pieces
112 cup chopped pecans
112 cup granulated sugar
2 eggs
13/. cups all-purpose flour
2 tablespoons ground cinnamon
1 teaspoon baking powder
1/1 teaspoon baking soda
FROSTING
} lh cups confecTioners sugar
) pockoge (3 oUllCes) cream
chaese, soflened

Preheat oven to 350 degrees For brood,

combine brown sugor and 1/2 cup butler in

RASPBERRY WINE
a medium saucepan over medium hoot,
stlfrlng until buller is melted. Add bananas
and pecans, stirring unlll well cooled. Cool
to room temperature
In a large bowl, cream remaining buller
and granulated sugar until fluffy Beat in
eggs. In a small bowl, sift togethef
remaining Ingredients. Slir dry Ingredients
into creamed mi~ture. stir in bonono
mixture. Divide benef evenly between
2 greased 3 1/1 ~ 63j.-lnch 1001 pons
Bake 45 10 50 minutes or until a toothpick
inserted in center of bread comes out clean
Cool in pons 10 minutes Tronslef to a wire
rock to cool completely
Far frosting, combille contecti oners sugar
and cream cheese in a medium bowl
USing medium speed of on electnc mi~er.
beat unlll smooth Drizzle frosling over
bread Store in on airtlghl container
Yield: 2 looves of bread

3 cups frozen unSWtltened

raspberries, thawed
'1. cup granulated sugar
1 bottle (750 ml) dry white wine
In a large bowl, combine raspberries
ond sugar, stirring until well cooled Stir
In wine unlll sugar IS dissolved Cover
ond chili 5 days. Strain wine It1rough a
fine sieve; discord raspberries Of save
for another use. Store wine In refngerolor.
Serve chilled
Yield: obou! 3 cups 01 wine

J73

CHRISTMAS TREE COOKIES

'fl cup vegetable shorlenll"lg

'/1 cup buller or margarine, sollened

I 'h cups firmly pocked brown sugar

'/3I
'/2
3' /1
1
'/1
I{]

'11
'll
18
18

"'"
cup eV{lporaled milk
Ieospoon vanilla e~lracl
cups all-purpose ~our
leaspoon tloklng powder
leaspoon ground cll"lnomon
teaspoon ground ctOV{lS
teaspoon ground ginger
teaspoon soli
6-inch-long wooden skewers
apples

In a large bawl, cream shortening, buller,

and brown sugar unlll flufty Stu 11"1 egg,
evaporaled milk, and vanilla until smooth
In anolher large bowl. sift Ilaur. baking
po<Ndm. cinnamon, cloves. ginger. and
soli. Add dry ingredients to creamed
mixlUre, sllr unlil a soft dough forms.
Cover and refrlgewle at leost 1 hour
Preheal oven 10 350 degrees. On c
lightly lloured SUrloce. use a floured rolling
pin 10 roll out dough to 'f,-Inch ItIlckness
Use a tree-shaped cookie culler 10 cuI oul
cookies. Transfer cookies 10 a greased

baking sheet insert 0 Skewef Into bollom

of each cookie. ieavll"lg 2 inches 01Skew
exposed Bake 8 to 10 minutes or unlil
golden brown. COOl completely. Insert a
Ske'Mlf into lop of each apple.
YIeld: I 'I; dozen 5-inch cookies

h:<;ti\'(' cookie" )TI,lke mCfrv ~ift,..! For wl\0160me snack~ or ddig ht (u l pa rr y [,l\'ors, spicy Chri~t)TIi'lS Trt.'(' Cookies (/fft) all'
perched <ltop rosy rt.'<.t appk"- "nd ad;)rned wilh bows. ThcCoun trySan ta CookiL'S ill\' mapie-fl ,wQrt.'li triallgk>s d('Coralcd with
colorfu] Icing
174

This Chocolatlo'-Mint I).':;serl Sprmd will delight chocolate lovers! Shaped into ,1 ball and rolled in clmpped pt-'CallS, it'~
delicious served on crispy chocolate CDOkle I'r.lfcrs. For ,1 gift with country tlilir, pn.--scnt the spread and some waft:'TS in a b,lSkl'l
lined with a re\'er~ible cloth.

COUNTRY SANTA COOKIES

COOKIES
1 cup buNer or morgOline, softened
Add dl)' Il'igredienlS to creamed mlKlure; stn
3 packages (3 ounces 9Och) cr90m
un!O 0 soft dough f(){ms. Covet and chili
cheese, softened
"..".. 1 hOur
2 eggs, beaten
PreheClI oven 10 375 degrees Trace
1 teaspoon maple extrao,..
pattern onlo Iracmg poper and cut oul
3 cups all-pur
IIoG
On 0 lighlly floured sui1ace, use 0 floured
1 cup gran
sugar
rolling pm to roll oul dough 10 !.-inch
2 tea
ns bakmg powder
thickness Place poftern an do gh and use
'I.
n son
a sharp kntfe to cui around po em Transfer
cookies to a greased bakmg s I. Bake
ICING
IO ta 12 minutes or until 1Igh bfowned
4 cups confecttOne'rs-~~
For Icmg, beat confectioners sugOl and
6 toblespoons milk
milk together In 0 100ge boWl Ivide icmg
Red and green paste lood COIO~
In hall TInt red and green Spr d Icing on
Purchased tubes of whire decorating
cookies lor coots and hols All w Icmg 10
ICing
nCJrde~ Use while decoraltng I ing to pipe
beards1mdJo decorote coots nd hots
For COOkies, beat butter and cream
Yield: oOOut ~en cooktes
ctleese in 0 lorge bowl unll1 smoolh sttr m
eggs and mople exlfoct. In onothElf 100ge
bowl, Stll flour, sugar, bakJng ~, orn son

CHOCOLATE-MINT DESSERT
SPREAD
3 packoges (8 ounces each) cream
cheese, softened
1'/2 cups (9 ounces) semisweet
chOcolate ChipS, mailed
'/2 cup creme de manlhe liqueur
1 teaspoon ground cmnamon
2 cups finely chopped pecans
Chocolate cookie wolElfs to serve
In 0 large bowl. combine croom cheese,
melted chocolare chips. liqueur, ond
cinnamon; beat until smooth. Cover and
chili 1 hour
Divide mixture Into thirds ond shope Into
bolls. Roll Ixtlls in pecans Serv with
chocolate cookie wolers Store in
refrlgerotor
Yield: 3 desser1 bollS

175

BROWN SUGAR SHORTBREAD

cups all-purpose flour
cup pecans
teaspoon salt
cup buller or margarine, softened
112 cup firmly poCked brown sugar
2
1
lis
1

Place flour, pecans, and salt in a blender

or food processor filled with a sleel blode
Process un~1 mixture is a tine powder. In a
large bowl, cream butter and b;own sugar
unlll Huffy. Add dry ingredients to creomed
mixture; stir until a soft dough forms. Cover
and chill 8 hours or overnight.
Preheat oven to 300 degrees. For cookie
pattern, place desired gift box on treeing
poper Use a pencil to draw around box
Cui out poncm 3/s Inch Inside drawn line
On a lightly naured surface, use a floured
rolling pm to roll out dough to I/o_Inch
thickness. Place pattern on dough and use
a Sharp knife to cut around pottern Tronsfer
cookies to a greased baking sheet. Boke
20 10 25 minutes or until light brown. Cool
completely on a wire rack Store in on
OIrfighl container.
Yield: aboul 1 dozen 5inch cookies

CINNAMON NUT MIX

2 cups wtlole almonds

2 cups pecan hQlves

6 cups woter
1 cup granulated sugar
1 cup firmly pocked brown sugar
II. cup ground cinnamon
1 tablespoon ground ginger
2 teaspoons ground allspice
1 teaspoon ground cloves
2 egg .......niles
Preheol oven to 300 degrees In a lorge
saucepan, cover almonds and pecans
wilh waler. Bring 10 a boil, reduce heat to
medium-low, and simmer 1 minute
Drain well. In a large bowl, combine next
6 Ingredients. In a medium bowl. whisk
egg wtlites until foamy. Add nuts and stir
until nuts are well coated. Sfir nuls Inlo
sugar mixture until well cooled. Spread
evenly on 0 greased boklng shee!. Sllrring
occosionolly, boke 25 to 3D minutes. Cool
completely on baking sheet. Slore In on
olrtight container.
Yield: about 4 cups of nuts

Coa ted with spices and brown

SUg,H, this coun try Cinnamon Nul Mix
is a great gift for <Ill your 'dt'Cr5." A
painted tin and a whimsical ta g
capture the spi rit of the se.\Son.

SPICED COFFEE MIX

4
2
1'/2
1'12
I

cups firmly pocked brOlNf1 sugor

cups collee-Ilavored liqueur
cups non-dairy pow<:Iered creamer
leospoons ground cinnamon
teaspoon ground allspice

In a large bowl, combine brown sugar,

liqueur, creomer, Cinnamon, and allspice
using lowest speed of an electric mixer
Cover and chill overnight
To serve, spoon 1 labJespoon collee mix
mto 0 mug. Stir in 6 ounces desired hal
beverage Such as collee, cocoa, or milk.
Slore collee mix In an alrtlghl container In
refrlgefOlor
Yield: about 4 cups of collee mix

Du ring the- holidays, W,Hm hearts with a gift of Brown Sugar Shortbread o r
Spiced Coffee Mix. By using the shape of your gi ft box t() create a pattern for
cutting out the nutly cookies, you can give the-m a cus tom look. The cork'!' mix,
pl\'Sented in a Chrislmasy mu g, is a delicious additio n to hal be\'erilg~>s.

176