Holiday Treats Recipes 2007

coconut macaroons

Cook Time: 15 minutes

Ingredients:

 3 cups shredded coconut

 1 cup sweetened condensed milk
 1/8 teaspoon salt
 1 1/2 teaspoons vanilla extract
 1/2 teaspoon almond extract

Preparation:

Generously grease baking sheets. Combine all ingredients; stir until well blended. Drop by
teaspoonfuls, 1 inch apart, on prepared baking sheets. Press down with the back of spoon to even
thickness. Bake at 350° for 15 minutes, or until macaroons are golden brown. Cool 5 minutes; remove
from baking sheet.

Makes about 36 coconut macaroons.

Patties:
Puff Pastry sheets (Pepperidge Farm)

Gajrella:
Shredded 5 pounds of carrots, (optional :put in hot water just for 1 min or less ).put in pan, put 1
¾ glass of sugar, heat water off. When u feel almost close to drying put butter1 ¾ cup (or what
you feel is good). Then either you can put dry milk or ricotta cheese (first heat it in a dry pan for
3-4 min (don’t put any oil or butter in it) when dried and some small balls forms put in the carrot
mix, and mix well. That is all all the best.

Festive Fruited White Chip Blondies

Oven: 325°
INGREDIENTS
½ cup (1 stick) butter or margarine
2 cups (12 oz pkg.) Hershey’s Premier White Chips, divided
2 eggs
¼ cup granulated sugar
1-1/4 cup all-purpose flour
1/3 cup orange juice
¾ cup cranberries, chopped
¼ cup dried apricots, chopped
½ cup coarsely chopped pecans
¼ cup firmly packed light brown sugar

INSTRUCTIONS
1. Heat oven to 325° F. Grease and flour 9-inch square baking pan.
2. Melt butter in small saucepan. Stir in 1 cup white chips; remove from heat. Beat eggs in
large bowl until foamy. Add granulated sugar; beat until thick and pale yellow in color. Add
flour, orange juice, and white chip mixture; beat just until combined. Spread one-half of batter,
about 1-1/4 cups, into prepared pan.
3. Bake 15 minutes until edges are lightly browned; remove from oven.
4. Stir cranberries, apricots, add remaining 1 cup white chips into remaining one-half of batter;
spread over top of hot baked mixture. Stir together nuts and brown sugar; sprinkle over top.
5. Bake 25 to 30 minutes or until edges are lightly browned. Cool completely in pan on wire
rack. Cut into bars.

Caramel Walnut Bars

Oven: 350°
INGREDIENTS
2 cups unsifted flour
¾ cup firmly packed light brown sugar
1 egg, beaten
¾ cup cold butter or margarine
¾ cup chopped walnuts
24 Eagle Brand Caramels, unwrapped
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk

INSTRUCTIONS
Preheat oven to 350°. In large bowl, combine flour, sugar, and egg; cut in ½ cup butter until
crumbly. Stir in walnuts. Reserving 2 cups crumb mixture, press remainder firmly on bottom of
greased 13x9-inch baking pan. Bake 15 minutes. Meanwhile, in heavy saucepan, over low heat,
melt caramels with sweetened condensed milk and remaining ¼ cup butter. Pour over prepared
crust. Top with reserved crumb mixture. Bake 20 minutes or until bubbly. Cool. Cut into bars.
Store loosely covered at room temperature.
 Brickle Bars

Oven: 350°
INGREDIENTS
1 box yellow cake mix
1/3 cup butter or margarine
2 eggs
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
1 teaspoon vanilla
1 cup chopped pecans
6-ounce package Bits O’Brickle toffee chips

INSTRUCTIONS
Combine cake mix, butter, and one egg. Mix at high speed until crumbly. Press into a greased
and floured 13x9-inch pan. In a small bowl, beat sweetened condensed milk, one egg, and
vanilla. Add pecans and brickle chips to milk mixture. Pour over cake mix base. Bake at 350°
for 25 to 35 minutes until light brown. Center may be soft. Will set as it cools. Cool completely
before cutting into bars.

Holiday Fruit Cookies

Oven: 325°
INGREDIENTS
½ cup butter
1 cup brown sugar
1 egg
1-3/4 cups flour
½ teaspoon salt
½ teaspoon soda
¼ cup sour cream
¾ cup chopped pecans
¾ candied cherries, halfed or quartered
¾ cup chopped dates

INSTRUCTIONS
Mix in order. Drop on ungreased cookie sheets and bake 10-13 minutes.

Butter Balls

Oven: 350°
INGREDIENTS
1 lb. butter
1 cup + 2 tablespoons firmly packed light brown sugar
1 teaspoon vanilla
4-1/2 cups flour

INSTRUCTIONS
Cream butter and sugar thoroughly. Add vanilla, then flour. Mix well. Let stand at room
temperature overnight. Roll into 1-inch balls, then roll in granulated sugar. Bake on ungreased
cookie sheets for 20-25 minutes, until golden brown.
 Chocolate-Dipped Crescents

Oven: 375°
INGREDIENTS
1-1/2 cups powdered sugar
1 cup butter, softened
1 egg
1-1/2 teaspoons almond extract
2-1/2 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1 cup (6 ounces) semi-sweet chocolate chips, melted
Powdered sugar

INSTRUCTIONS
Heat oven to 375°. In large mixer bowl, combine 1-1/2 cups powdered sugar and butter. Beat at
medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add egg and almond extract;
continue beating until well mixed (1 to 2 minutes). Reduce speed to low. Add flour, cream of
tartar, and baking soda. Continue beating, scraping bowl often, until wee mixed (1 to 2 minutes).
Shape into 1-inch balls. Roll balls into 2-inch ropes; shape into crescents. Place 2 inches apart
on ungreased cookie sheets. Bake for 8 to 10 minutes or until set. Cookies do not brown. Cool
completely. Dip half of each cookie into melted chocolate; sprinkle remaining half with
powdered sugar. Refrigerate until chocolate is set.

Lemon Blossom Cookies

Oven: 350°
INGREDIENTS
2 cups butter or margarine, softened
1-1/2 cups powdered sugar
¼ cup REALEMON Lemon Juice from Concentrate
4 cups unsifted flour
Finely chopped nuts (optional)
Assorted fruit preserves and jams or pecan halves

INSTRUCTIONS
Preheat oven to 350°. In large mixer bowl, beat butter and powdered sugar until fluffy. Add
lemon juice; beat well. Gradually add flour; mix well. Chill 2 hours. Shape into 1-inch balls;
roll in nuts if desired. Place 1 inch apart on greased baking sheets (or baking sheets lined with
parchment paper). Press thumb in center of each ball; fill with preserves or pecan half. Bake 14
to 16 minutes or until lightly browned.
 Holiday Pretzels

Oven: 275°
INGREDIENTS
1 bag round pretzels
1 bag Hershey’s Hugs (no nuts)
1 bag red and green M&Ms

INSTRUCTIONS
Place round pretzels on a foil-covered cookie sheet. Place an unwrapped Hug in the middle of
each pretzel. Bake 3 minutes at 275°, then remove from oven. Lightly press one M&M in the
center of each Hug. Cool on cookie sheet in refrigerator for 10 minutes, then remove from the
cookie sheet. Store in the refrigerator.

Swirled Turtle Brownies

325°
INGREDIENTS
1 1/3 cups all-purpose flour 2 large eggs
¾ cup baking cocoa 1 10-oz. pkg. Nestlé Swirled Milk Chocolate
&
½ teaspoon baking soda Caramel Morsels, divided
¾ cup (1 ½ sticks) butter, softened 1 cup chopped pecans, divided
1 ½ cups packed brown sugar Caramel sauce
2 teaspoons vanilla extract

INSTRUCTIONS
Preheat oven to 325°. Grease 13 x 9-inch baking pan. Combine flour, cocoa, baking soda, and
salt in small bowl and set aside. Beat butter, sugar, and vanilla extract in large mixing bowl until
creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour
mixture. Stir in ¾ cup morsels and ½ cup nuts. Spread into prepared pan. Sprinkle remaining
morsels and remaining nuts over top.

Bake for 25-30 minutes or until toothpick inserted 2 inches from outer edge comes out clean.
Cool completely in pan on wire rack. Drizzle with caramel sauce before or after cutting into
squares.

Chocolate Cookie Bark

INGREDIENTS
1 pkg (8 squares) BAKER’S Semi-Sweet Baking Chocolate
1 pkg (6 squares) BAKER’S Premium White Baking Chocolate
2 tablespoons peanut butter
10 OREO Chocolate Sandwich Cookies

INSTRUCTIONS
Place semi-sweet chocolate and white chocolate in separate medium microwaveable bowls.
Microwave until completely melted, following directions on package. Add peanut butter to
white chocolate, stir until well blended. Crumble half of cookies over chocolate in each bowl;
mix well. Crop spoonfuls of the chocolate mixtures onto wax paper-covered baking sheet,
alternating the colors of the chocolates. Cut through mixtures several times with a knife for
marble effect. Refrigerate at least 1 hour before breaking into pieces. Store in refrigerator.
 Elsie’s Gingerbread

Oven: 350°
INGREDIENTS
Cooking spray ¼ cup vegetable shortening
1-1/2 cups all-purpose flour 1 egg
1 cup sugar 3 tablespoons molasses
2 teaspoons ground ginger 1 cup buttermilk
1 teaspoon cinnamon 2 teaspoons baking soda
¼ teaspoon ground nutmeg ¾ teaspoon salt
¼ cup cold butter, cut into small pieces

INSTRUCTIONS
Preheat oven to 350°. Coat bottom only of a 9-inch square pan or 9-inch tube pan with cooking
spray. Combine flour, sugar, ginger, cinnamon, and nutmeg in a large mixing bowl. Using a
pastry blender, cut in butter and shortening to make a crumbly mixture. Scoop out ¼ cup and set
aside. Add egg and molasses to flour mixture and stir. Combine buttermilk, baking soda, and
salt. Add buttermilk mixture to flour mixture; stir well (there will still be a few lumps). Pour
into prepared pan; sprinkle reserved flour mixture evenly over top. Bake about 30 minutes or
until toothpick inserted in center comes out clean.

White Chocolate Macadamia Nut Cookies

375°
INGREDIENTS
2 ¼ cups all-purpose flour 1 pkg. 4-serving size French vanilla instant
pudding
1 teaspoon baking soda 2 eggs
1 cup butter or margarine, softened 1 10 to 12-oz. pkg. white chips
¼ cup granulated sugar 1 cup chopped macadamia nuts
¾ cup firmly packed light brown sugar
1 teaspoon vanilla

INSTRUCTIONS
Mix flour with baking soda and set aside. Combine butter, the sugars, vanilla, and pudding mix
in large mixing bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture;
then stir in chips and nuts. (Batter will be stiff.) Drop by rounded teaspoonfuls onto ungreased
cookie sheets, about 2 inches apart. Bake for 8-10 minutes.
 Chocolate Caramel Pecan Sandies

Oven: 350°
INGREDIENTS
2 cups all-purpose flour 1 cup pecans, lightly toasted and finely ground
¼ teaspoon salt 18-20 caramels, cut in half
1 cup unsalted butter, softened 2 tablespoons milk
2/3 cup firmly packed brown sugar 1 cup chopped bittersweet chocolate or
1 egg semi-sweet morsels (at least 60% cocoa)
1 teaspoon vanilla extract 2-3 tablespoons large crystal sea salt (optional)

INSTRUCTIONS
Combine flour and salt in bowl; set aside. Cream butter and sugar with a mixer until light and
fluffy. Add egg and vanilla; beat to blend. Add flour mixture in batches, mixing between each.
Stir in ground pecans. Cover and chill dough until firm.

Preheat oven to 350°. Roll dough into 1-inch balls with floured hands. Place on baking sheet
and flatten slightly. Bake 13-15 minutes. Cool on pan 2-3 minutes. Remove cookies from pan;
cool on wire racks. Combine caramel candies and milk in a saucepan; cook over low heat,
stirring frequently, until caramels melt. Drizzle over cookies with a spoon. Place chocolate in
plastic bowl in a bowl; heat on medium at 30-second intervals in microwave. Massage between
intervals until chocolate melts. Cut a small hole in bottom corner of bag; drizzle chocolate
across each cookie. Sprinkle with sea salt. Let sit until chocolate is firm.

Hot Mulled Cider

Mix: 2 quarts apple cider

½ cup firmly packed light brown sugar
¼ teaspoon salt

Tie in bag: 1 teaspoon allspice

1 teaspoon whole cloves
1 (3 inch) cinnamon stick
dash of nutmeg

Slowly bring to boil and simmer 20 minutes. Remove spice bag. Serve with cinnamon stick in
cups.

Can be made in large 30-cup coffee maker, but must be thoroughly washed afterwards, as the
cider flavor tends to stay in the pot.
Milk cake
1 cup ricotta cheese
1/2 cup ghee
3 cup milk powder
1 cup sugar
Mix and microwave for 6 min. then mix. Microwave for 5 min. then mix. microwave for 3 min. then mix. Put
in a tray cool cut.

Burffi
1 cup ricotta cheese
1/2 cup ghee
3 cup milk powder
1 cup sugar

Mix and heat on stove for 6 min. then mix. Heat for 5 min. then mix. Put in a tray cool & cut.

- Sip milk: Shafa for every disease

- On Friday eat pomegranate: best fruit of the Prophet, gives Energy and Noor to the heart,
keep soul safe, keeps away from Shaitan for 40 nights

For Cholesterol:
- Eat honey with meals to keep cholesterol at leve l.
- In 1 pint black tea put 2 tbsp honey, 3 tsp cinnamon powder and drink. It reduces
cholesterol quickly.

Acidity:
- Sprinkle black pepper powder and saakar powder on pineapple and eat.
- Drink carrot juice (not recommended in pregnancy).
- Add tulsi leaves (basil) in lassi and drink = BD hour before lunch.
- Put 1 lemon juice and = BD tsp saakar in = BD litre water and drink.

Intestines Problems:
- Eat pomegranate with skin.
- Eat apples & dudhi

For Good Memory:

- Eat honey with niyyah to have good memory.
- Fish is good for you, but in moderation. Too much will give bulgum (phlegm).

Asthma:
- Take honey with 15-20 black pepper's powder.
- Drink carrot juice daily, very effective. Even use as drops (4-5 drops in the nose)
- Take 2 tsp ginger juice with honey when asthma attack.
- Take daily 2-3 dates and straight after that drink hot water. Very good for bulgum.
- Eat ajmaa and drink hot water straight after for bulgum.
- Eat 21 raisins at breakfast for bulgum , it will also increase memory.

High Blood pressure:

- Take garlic paste with milk
- Take 2 tsp honey with 1 tsp lemon juice
- Take 1 tsp olive oil before breakfast
For Backache:
- Take equal amount ajma and gor, mix and eat
- For Massage use ginger juice and salt.

Diabetese:
- Have methi seeds before breakfast and before lunch, very rich in minerals, iron and
calcium. Also recommended for tiredness and body aches.
- Take garlic juice, eat elaichi after meals, also good for acidity.

Incontinence:
- Mix ajma, methi, sunth and honey
- Mix - BD tsp ajmaa and - BD tsp gor, eat 2x daily.
- Take equal amount of ajma and sesame seeds mix and have 2x daily.

Headache:
- Put nose drops
- Apply pure ghee on forehead and massage.
- Apply clove oil
- Put pure ghee in milk and drink
- Take coconut water add - BD cup water and 1 tsp haldi, boil and drink

Digestion:
- Eat garlic once a week to cure gas problem
- Take lemon juice and mooli juice in equal amount to cure stomach ache and indigestion
after meals
- Take 2 tsp lemon juice and 1 tsp ginger juice with saakar and drink
- Take - BD tsp black pepper powder and lemon juice with saakar
- Take mint juice with honey

To Increase Appetite:
- Chew - BD tsp ajmaa 2x a day

For beauty:
- Eat 5 things:- pomegranate, quince, dudhi, aubergines, blackcurrants.
- Mix chana flour with ghee, make a paste adding water, apply on the face.
- Add lemon juice in milk and apply
- Scrub potato skin on the face
- 21 Blackcurrants lifts mood, removes sadness & tiredness

Dizziness:
- Mix equal amount of viriari powder and sugar and eat. Very effective
- Eat Tulsi leaves (basil) with black pepper.
- For travel sickness eat cinnamon and clove.