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Cranberry Bread Recipe

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

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

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

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

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

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

Original recipe from the book, Cranberry Thanksgiving -- a nice little tale for children with cute illustrations and a good story. Cranberry Thanksgiving, by Wende and Harry Devlin, Parent's Magazine Press, 52 Vanderbilt Ave, New York, NY, 10017. ISBN: Trade 0-8193-0498-0, Library 0-8193-0499-9, U.S. Library of Congress Catalog Card Number: 73-153789. Published in 1971.

(The same authors have two other books which have similar recipes: Old Black Witch, "a nice wicked witch" (pancakes) and Old Witch and the Polka Dot Ribbon, "a sequel to the first Witch book" (cake).)

Potato Filling

Goes great with turkey and ham.

Directions:

1. About 3lbs whole potatoes, peeled, boiled, and mashed with milk
2. Melt one stick margarine in frying pan
3. Saute -- 2 stalks celery (chopped) and one small onion (chopped) until soft and onion is golden. Do Not Brown
4. Add 3 slices of firm bread cut into cubes -- mix in well (add more margarine if needed)
5. continue sauteeing until bread is golden
6. Beat 2 large eggs into mashed potatoes
7. Mix in onions, celery, bread -- blend well.
8. Place in casserole dish -- dot with margarine and bake in 350' oven until top is puffy and golden (about 1/2 hour if mixture is warm when goes into oven, about 1 hour if taken from fridge).

Thanks to Sharon and Rick Winter, Wernersville, Pa.

GRAPE ICE

This is similar to a slurpy type drink, but much better since it is home made.

Melt 2/3 cup sugar in 1 1/2 cup water

Add 1/2 cup orange juice 1/4 cup lemon juice 1 cup (or a little more) grape juice

Freeze- then beat with electric beater and then freeze again.

Our thanks to Carol Kitson for this recipe.

Hard Sauce

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

Ingredients:

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

Directions:

Mix butter and egg

Add sugar slowly, mixing as you add.

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

Refrigerate

Thanks to Charles H. Fletcher

Apple Pie

Perfect for Christmas and Thanksgiving

Goes well with vanilla ice cream and hard sauce

Ingredients:

A. Graham cracker crust (you can make your own or use a pre-made one)
1 large egg white (slightly beaten)

B. 5 Cups fresh peeled apples
1/2 cup powdered sugar
1/4 cup brown sugar
3 Tablespoons whole wheat flour
1/4 teaspoon salt
1/2 teaspoon cinnamon (we generally add a bit more)

C. 3/4 cups whole wheat flour
1/4 cup powdered sugar
1/4 cup brown sugar
1 stick melted butter (a bit over 1/3 cup)

Directions:

1. Brush egg white on crust, bake until light brown -- about 6 minutes (if store bought)
2. Combine B -- mix well, spoon into crust
3. Mix C -- put on as the top of the pie in thin sheets
4. Bake at 375 for about 50 minutes
5. Cool for about 4 hours.

Iced Butter Cookies

Perfect for Christmas and Thanksgiving

Ingredients:

Cookies:

4 sticks (1 pound butter)
1 cup sugar
1 egg
4 cups flour

Icing:

1 stick butter
1 box powdered (confectionary) sugar
1 teaspoon vanilla
milk (as needed)

Directions:

1. Mix butter and sugar
2. Add egg
3. Mix in flour
4. Use cookie cutter to make into smallish cookies (about 1.5 inches in diameter).

Cook each batch at 375 degrees for about 10 minutes (lightly brown)

5. Let cookies cool slightly before icing

Icing:>p> Cream butter

add sugar and mix

Add milk as needed for spreadable consistency

Add vanilla

Ice the cookies

GingerBread Men

Ingredients:

3 and 1/4 cups flour
1.2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
2 tsp ground cloves
1 cup salted butter, softened
3/4 cup dark brown sugar, firmly packed
1 large egg
1/2 cup unsulfered molasses
2/3 cup confectioners sugar
1 - 2 tsp milk

Directions:

1. Preheat oven to 325'
2. Whisk together flour, salt, cinnamon, baking soda, ginger, and cloves
3. Cream butter and sugar. Scrape down sides of bowl. Add egg and molasses and beat on medium speed until smooth.
4. Scrape down bowl and add flour mixture, blend on low speed until just combined -- do not over mix!
5. Separate dough into 2 balls and flatten into disks. Wrap each disk tightly in plastic wrap and refrigerate 1 hour.
6. On floured surface with floured rolling pin, roll dough out to 1/4" thickness. With floured cookie cutters cut into shapes. Gather scraps and re-roll dough until all is used. Place on ungreased baking sheets about 1/2" apart.
7. Bake 9-11 minutes -- do not brown. Transfer to cool, flat surface and cool.

Preparing Icing:

1. Whisk sugar and milk until smooth but still liquid.
2. Add extra milk if seems dry.
3. Spoon icing into a pastry bag with small piping tip, or other icing dispenser.
4. Decorate as desired.

Spice Cake

Perfect for Christmas and Thanksgiving

Goes well with vanilla ice cream and hard sauce

Ingredients:

2 cups flour
1 and 1/2 cups of sugar
1 cup of buttermilk
3 eggs
1/2lb of butter or margarine (melted)
1 T cinnamon
1 T baking soda
1/2 T ground cloves

Directions:

1. Blend sugar and butter thoroughly. Add eggs, buttermilk, flour. Mix.
2. Add cinnamon, baking soda, and cloves. Mix well.
3. Grease and flour baking dish.
4. Bake in pre-heated oven at 350' for 50 minutes or longer if necessary.
5. Cool and ice.

Spice Cake Icing

Ingredients:

1 stick of butter
1 box of confectioners sugar
1 T of vanilla
1-3 T of milk

Directions:

1. Cream butter and gradually add confectioners sugar.
2. Add milk as needed to keep frosting at spreading consistency
3. Add vanilla
4. Frost cake when completely cool.

Mint Bars

Perfect for entertaining

Directions:

1. Mix 1/2 cup margarine, 4 eggs, 1 cup sugar, 1 cup flour, and 16 oz Hershey's syrup
2. grease a 9 x13" jelly roll pan
3. Bake at 350' for 25-30 minutes
4. Cool
5. Melt 1 and 1/2 sticks of margarine and mix with 3 cups powdered sugar and 1 teas. mint extract.
6. Spread on first layer
7. Cool
8. Melt 1 and 1/2 cup semi-sweet chocolate chips, 3 squares of bakers chocolate, and 1 stick margarine.
9. Mix
10. Spread on top

Thanks to Pam and Dick Jones, Medford, NJ.

Mini-Chocolate Chip Cheesecakes

Bowl 1:
1. 1.2 lb of cream cheese
2. 1 egg
3. 1/3 cup of sugar
4. Mix
5. Add 1 and 1/4 cups of mini choc. chips.

Bowl 2:
1. 1 and 1/2 cup of flour
2. 1 cup of sugar
3. 1/4 cup of cocoa
4. 1 tsp. vanilla
5. 1 tsp. baking soda
6. 1 cup of water
7. 1/3 cup of oil
8. Mix

Directions:
1. Put chocolate mixture into mini-muffin cups.
2. Add 1 tsp. of cream cheese mixture per mini muffin cup
3. Fill each cup 2/3 full
4. Bake at 350' for about 20 minutes
5. makes about 4 dozen.

Thanks to Pam and Dick Jones, Medford, NJ.

Cinnamon Crinkles

Ingredients:
2 and 2/3 cup of sifted flour
2 tsp cream of tartar
2 tsp baking soda
1/2 tsp salt
1 cup butter or margarine
1 and 1/2 cup of sugar
2 eggs
2 T ground cinnamon
3 T sugar
halved pecans or walnuts (optional)

Directions:

1. Sift together flour, cream of tartar, baking soda, and salt -- set aside
2. Cream butter and sugar. Add eggs one ata a time; beat well after adding each.
3. Add dry ingredients. Refrigerate 1 hour.
4. Drop by teaspoonfuls onto lightly greased cookie sheet
5. Press half a nut into center -- sprinkle with cinnamon and sugar mixture
5. Bake at 350' for 12-15 minutes.

Thanks to Sharon and Rick Winter, Wernersville, Pa.

EggNog Cookies

Ingredients:

2 and 1/4 cups flour
1 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 and 1/4 cups white sugar
3/4 cups salted butter, softened
1/2 cup eggnog
1 tsp pure vanilla extract
2 large egg yolks
1 Tbsp ground nutmeg

Directions:

1. Preheat oven to 300'
2. Combine flour, baking powder, cinnamon, and nutmeg
3. Mix well with wire whisk and set aside
4. Cream sugar and butter with electric mixer until forms a grainy paste
5. Add eggnog, vanilla, and egg yolks and beat at medium speed until smooth
6. Add flour mixture and beat at low speed just until combined -- do not over mix!
7. Drop by rounded teaspoonfuls onto ungreased baking sheets -- 1 " apart. Sprinkle lightly with nutmeg.
8. Bake for 23-25 minutes or until bottoms turn light brown -- transfer to cool, flat surface immediately.

Buckeyes

Directions:
1. Mix all ingredients thoroughly and chill several hours.
2. Roll into small balls and dip into:
1 x 12 oz package of semi-sweet choc. chips, melted w/ 1 small cake parafin wax over a double boiler.
3. Drop onto wax paper and cool
4. Store in cool place

Thanks to Pam and Dick Jones, Medford, NJ.

Holiday Punch

Perfect for large gatherings and making those family encounters a little easier to bear.

Ingredients:

1/5 white rum
1/5 white wine
6 oz frozen lime juice
6 oz frozen lemonade
1 qt gingerale
1 qt club soda

chopped oranges, lemons & limes
large block of frozen strawberries

Directions:

Mix and drink (slowly). Do not drive.

alternative recipe

1 qt rum
1/2 gallon white wine
3 x 6 oz cans lemon-lime juice
2 qts club soda
1 qt ginger ale
fruit

Thanks to Sharon and Rick Winter, Wernersville, Pa.

Spiced Tea

Ingredients:

36 tsps loose tea
1 T orange peel
1/2 T lemon peel
1/2 tsp. nutmeg
1/2 tsp cloves
1 tsp. cinnamon

Mix together and store in a tightly closed container.

Thanks to Sharon and Rick Winter, Wernersville, Pa.

Chocolate Coffee

Ingredients:

4 heaping teaspoons of cocoa mix
1 scant teaspoon of instant coffee mix
cinnamon

Makes one serving.

Thanks to Sharon and Rick Winter, Wernersville, Pa.

GRAM'S BEST CARAMELS from the kitchen of Karrie Prochko

Put equal amounts of:
eagle brand sweetened condensed milk
(approx 1&1/3 C each):
brown sugar
white sugar
lite corn syrup
butter or margarine

Cook to between soft ball and firm ball stage (approx 275 f).
Pour into a greased 9"x 13" pan an set aside to cool (Gram puts it in the refrigerator).
When cool cut into squares of desired size and wrap each piece in handi wrap.

Variation:
Put a layer of chopped walnuts on bottom of greased pan before pouring caramels in pan.

Melting Moments Cookies

Ingredients:

1 c. butter
2 c. flour
1/2 t. vanilla
1 egg yolk
3/4 c. brown sugar

1. Cream butter and sugar.
2. Add egg yolk, vanilla, and flour.
3. Mix well and form into little balls, placing them on an ungreased cookie sheet.
4. Press down with a fork.
5. Bake at 15 mintues at 375'

From Stephanie Doyle, Halifax, Nova Scotia, Canada.

Plum Pudding

Ingredients:

2 large cans of plums
1 loaf of cinnamon raison bread (16oz.)
2 packages of jello custard pudding mix
2 tbsp. light brown sugar
4 extra large eggs
1 quart of whole milk
1 tsp. vanilla

Directions:

Begin French toasting the raison bread.

Beat 2 eggs and about 2/3 cup of milk and 1 tsp. of vanilla. Dip the bread and fry in buttered pan until golden brown. Do the entire loaf.

Line the bottom and sides of a deep bowl with the French toast. Drain the plums of all liquid and remove the pits. Allow them to drain until they are as dry as possible.

Place the plums in the bottom of the bowl. Sprinkle with the brown sugar. Cut the remaining French toast into 1 inch cubes. Sprinkle cubed toast into the bowl. Prepare the custard according to the package directions, add two egg yolks to the custard mixture for richer results.

Pour over the bowl ingredients. Sprinkle with ground nutmeg and chill overnight or until custard is well set. Serve with whipped cream or hard sauce.

Mint Snowballs

1/2 Cup Icing Sugar
1/2 Cup Shortning
1/2 Cup Butter
1/2 Tsp Peppermint Flavouring
2 Cups All Purpose Flour
1/2 Tsp Salt
Cream sugar, shortning, butter, and extract thourghly. Measure flour WITHOUT sifting into wax paper, add salt and blend well. Now add dry ingredients to creamed mixture. Mix well. Form into one inch balls, place on cookie sheet and cook in 400F oven 8-10minutes. Cool on rack. Dip tops in icing, pink and green, then in coconut. Yield 4-4 1/2 dozen.

Sweet Potatoes

3 cups Mashed sweet potatoes
1 cup white sugar (may use less)
2 eggs
1 tsp. vanilla
1 stick melted butter or margarine

Mix and put in buttered baking dish.

Mix the following together and add to top of sweet potatoes:

1 cup brown sugar
1/3 cup flour
1cup finely chopped pecans
1/3 cup melted butter

Bake 30 minutes in 350 degree oven.

Chocolate Silk

1 Pkg. (12 oz.) Chocolate Bits
1 can Sweetened Eagle Brand Milk
1 ts. vanilla
1/8 tsp. salt

Melt the bits in the milk and boil just slightly. Remove from heat and add the vanilla and salt.

Pour into buttered pie pan. Put in refrigerator until set. Can be cut into pieces or rolled in balls

Nuts can be added. Also can roll in nuts, coconut or whatever you like.

Thanks to: Wilma Doan, Daytona Beach, Fl

LIME-STRAWBERRY SURPRISE

1 3-ounce package lime gelatin
1 cup crushed pineapple

1/2 cup mayonnaise
1 8-ounce package cream cheese
1/2 cup chopped nuts

1 3-ounce package strawberry gelatin

Prepare lime gelatin as directed on package. Chill until slightly thickened. Fold in pineapple; pour into an 8-inch square pyrex bowl. Chill until firm. Gradually add mayonnaise to softened cream cheese, mixing until well blended. Add nuts. Spread over molded gelatin layer. Chill until firm. Prepare strawberry gleatin as directed on package. Pour over cheese mixture; chill until firm.

Makes a pretty red, white and green jello salad!

HAPPY HOLIDAYS!

Thanks to:
Mrs. Arline Wertz

Sausage Balls

1 lb. Hot Sausage
10 oz. Grated Cheddar Cheese
3 cups Bisquick

Mix all ingredients by hand in a large bowl. KNEAD WELL!
Shape into small (ping pong ball size) balls.
Bake at 350 degrees for 30 minutes.

Pecan Dreams

1/2lb. Butter, Creamed
4T 10X Sugar
2t Vanilla
2C Flour
1C Chopped Pecans

Mix and Roll then press with a fork

Bake 15 Min - @ 375F

While hot roll in cinnamin and sugar.

THESE COOKIES MELT IN YOUR MOUTH!!!!!!!!!

Payne Family Christmas Mix

In a large bowl mix together:

3 cups of rice chex
3 cups of wheat chex
3 cups of plain cheerios
2 cups of tiny pretzel sticks
a pound of plain M&M's
2 cups of peanuts (optional)

Melt one pound of white chocolate over LOW heat.

When the white chocolate is completely melted, pour over the snack mixture in the bowl.

Stir it all up until everything is lightly coated with the white chocolate.

Spread mixture out on wax paper until it dries. Then break it into pieces and store in an air-tight container.

Thanks to:
Stacey Payne

Cranberry Sauce

1 lb. cranberries = 2 cups
3/4 c. orange juice
1 orange cut in half

Cook these until all popped.

Add 1 c. sugar after cooked.

Squeeze juice from orange into cranberries - leave orange peel in until serving.

Thanks to (and in remembrance of):

Mary Anne Kundinger

Snickerdoodles

Mix together thoroughly:

1 cup soft margarine
1 1/2 cups sugar
2 eggs

Sift together and stir in:

2 3/4 cups flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt

Chill dough for 1 hour. Roll into balls the size of small walnuts. Roll in mixture of 2 tablespoons of sugar and 2 teaspoons of cinnamon. (My mom uses red and green sugar to make them look Christmasy.)

Place about 2 inches apart on ungreased baking sheet. Bake until lightly browned.. but still soft. These cookies puff up at first, then flatten out with crinkled tops.

Temperature: 400 degrees

Time: Bake 8 - 10 minutes

Amount: About 5 dozen 2 inch cookies.

Thanks to:

Jeremy Grunstra (JTG) and Mommy & Daddy Grunstra, too!

Oatmeal Cookies

* makes about 3 dozen

Mix the following in a large bowl. Beat well.

3/4 cups cooking oil
1/2 cups subar
1/2 cups brown sugar
2 eggs

Mix the following in a second large bowl.

2 cups flour
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
2 cups oatmeal

After both bowl are mixed, mix them together. Then add:

12 ounces of choc. chips
1 3/4 cup chopped walnuts (optional)

Blend together.
Put tablespoon size lumps on a greased cookie sheet.
Bake at 375 for 14 minutes.
Thanks to:

John & Lisa Gardner

Pumpkin Pie

2 unbaked 9-inch (4 cup volume) deep-dish pie shells.

1 1/2 cups sugar
2 teaspoons cinnamon
1 teaspoon ginger
1/2 ground cloves
4 eggs
3 1/2 cups pumpkin stuff
3 cups evaporated milk

Combine sugar, salt, cinnamon, ginger and cloves in medium bowl.

Beat eggs lightly in large bowl.

Stir in pumpkin and sugar-spice mixture.

Gradually stir in evaporated milk.

Pour into pie shells.

Bake in pre-heated 425 F oven for 15 minutes. Reduce temperature to 350, bake for 40 to 50 minutes or until knife inserted in center comes out clean.

Let cool and eat.

Thanks to:

William B. Taylor

Christmas Float

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

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

HOT BRIE WHEEL WITH ALMONDS

1 complete wheel of Brie - about 3 to 5 inch in diameter
1 2-3 oz package of sliced almonds
2-3 Tablespoons butter
1 loaf of french or sourdough bread

Saute almonds in butter over very low heat until golden brown. Be careful not to brown or burn butter.

Pour almonds and butter over wheel which has been placed uncut on a microwave safe plate.

Microwave for about 40 seconds, until inside of wheel is melted.

Serve with bread as a first course.

Thanks to:

Natasha Nalley

WATERCRESS SOUP (warm or cold)

3 bunches watercress
2-3 Tablespoons butter
3 medium potatoes, thinly sliced
6 cups chicken stock ( you may used canned broth)
3 cups heavy cream

Chop watercress leaves and stems, reserving a few leaves for garnish.

In a kettle, melt the butter and add watercress and potatoes; cover the pan and cook gently for 12-15 minutes or until the vegetables are very soft.

Pour in the stock, bring to a boil, season and simmer 10-15 minutes, stirring occasionally.

Cool the soup slightly; then work it through a sieve or blender. Return to the pan with the cream; bring just to a boil and taste for seasoning (salt & pepper).

The soup should be the consistency of very thin cream. It will thicken on cooling; if necessary, add a little more stock.

Cover the soup tightly, let cool, then chill it.

For serving, top each bowl with a few leaves of watercress.

Optional: Put a dollop of sour cream in each bowl, and maybe a thin slice of lemon peel for garnish.

This soup may also be served warm, as well.

Thanks to:

Natasha Nalley

SPINACH BALLS

10 oz pkg frozen chopped spinach - cooked and drained
1 cup herb dressing
2 Tablespoons flour
1 small onion chopped finely
3 eggs, beaten
1/4 cup melted butter
1 teaspoon minced garlic
1 teaspoon thyme
1 teaspoon salt
1/2 to 1 teaspoon cayenne pepper

Mix all ingredients together. Form into balls (approx. 1 heaping teaspoon ). Place on ungreased cookie sheet and freeze. Thaw 1 hour before cooking. Cook at 350 degrees for 15-20 minutes. (check at 15 minutes to make sure bottoms are not burning).

Thanks to:

Natasha Nalley

MUSTARD MOLD FOR HAM

3/4 cups sugar
1 teaspoon salt
1 1/2 Tablespoons dry mustard
1/2 teaspoon tumeric
1 envelope knox gelatin in 1/4 cup warm water
4 eggs
1/2 cup vinegar
1/2 pint whipping cream

Mix first four (dry) ingredients and set aside.

Beat eggs. Add vinegar, gelatin, and dry ingredients. Pour into sauce pan and cook over low heat, stirring constantly, until slightly thickened, (about 5 minutes). Do not boil. Cool until room temperature and fold in whipped whipping cream.

Pour into mold and refrigerate until set. A small ring mold works best.

Excellent with baked ham.

Thanks to:

Natasha Nalley

BOURBON HAM

10 - 12 lb fully cooked Ham
1 cup orange juice
1 cup brown sugar
1 cup Bourbon
1 Tablespoon ground cloves

Place ham in heavy plastic bag. Mix ingredients - pour over ham. Enclose ham in bag. Refrigerate overnight.

Bake:

Reserve marinate. Put ham in baking pan. Bake at 325 for about 1-2 hours, or until heated through. Remove skin and shave fat to 1/4 inch. Score fat into 1 inch diamonds. Insert whole clove in each diamond. Baste with marinate. Cook 1 hour more.

Thanks to:

Natasha Nalley

FESTIVE EGG SQUARES

1 pound bulk pork sausage, cooked and drained
4 ounces mushrooms, sliced
1/2 cup sliced green onions
2 medium tomatoes, chopped
2 cups shredded Mozzarella cheese

1-1/4 cups buttermilk baking mix (like Bisquick)
12 eggs
1 cup milk
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon oregano

Layer the sausage, mushrooms, green onions, tomatoes, and cheese in a greased 13x9x2-inch baking dish.

Beat together the remaining ingredients; Pour over sausage mixture. Cook uncovered in a 350 degree oven until golden brown and set, about 30 minutes.

Cut into 12 3-inch squares. Serves 12.

Hint: Recipe can easily be halved.

Thanks to:

Natasha Nalley

SAUSAGE EGG BRUNCH (A one dish meal that can be mixed up the night before)

Makes 4-6 servings

2 cups unseasoned croutons
1 lb. sausage meat, cooked and drained
1 cup sharp cheese, grated
6 eggs
2 cups milk
1 Tbsp. dry mustard

1. Layer croutons, sausage and cheese in a greased 9" by 13 " dish.

2. Beat eggs well. Add milk and mustard and mix well. Pour over sausage. Cover and refrigerate overnight.

3. Bake at 375 degrees for 45 minutes. Let stand 10 minutes before serving.

Variations:

Bacon, chipped ham or chipped dried beef may be used instead of sausage. When using bacon, fry and drain.

Thanks to:

Natasha Nalley

TURKEY POTATO SALAD

2 cups cooked, diced turkey
2 stalks celery, chopped
2/3 cup diced water chestnuts
3 green onions, cut up
2 red potatoes, cooked and cut into cubes
1 cup lowfat plain yogurt, (or light or fat free mayonnaise)
2 tablespoons parsley flakes (or to taste)
2 teaspoons dill weed (or to taste) pepper to taste

Lightly mix the turkey, celery, water chestnuts, onions, potatoes, parsley and dill. Add the yogurt or mayo and mix.

Add pepper to taste. Serve with a roll or on a bed of lettuce with bean sprouts.

Thanks to:

Natasha Nalley

CHERRY DELIGHT

2 Sticks margarine or butter
2 cups flour
2 Tablespoons sugar
2 teaspoons baking powder

Mix above together and press on a cookie sheet (9 by 13 in). Bake at 375 degrees for 10 minutes.

8 oz. cream cheese, softened
2 cups 10x sugar
1 package of prepared Dream Whip, or Cool Whip

Combine above ingredients and set aside. Spread on cooled baked crust. Top with 2 cans of pie filling.

Mix the 2 cans of pie filling together beforehand to avoid having two shades of filling on top.

You may use any type of fruit filling you wish.

Thanks to:

Natasha Nalley

NO CRUST CHERRY CHEESE CAKE

2 - 8 oz bars of cream cheese (16 oz total)
3/4 cup sugar
1/2 teaspoon almond extract
3 eggs

Blend above ingredients in blender. You may have to scrape the sides once or twice. Pour into well greased 9 inch pie pan.

(I use a glass pan.) Bake at 350 degrees for 25 minutes. Cool 20 minutes.

In small bowl, blend with spoon, the following:

1 cup sour cream
3 Tablespoons sugar
1 teaspoon vanilla extract

Pour over cooled pie. Chill well in refrigerator.

OPTIONAL: Before serving, spoon 1 can chilled cherry pie filling over pie. You may use blueberry or other pie filling as well.

OR: You may decorate the top of the pie with slices of fresh kiwi fruit and strawberries.

Brush with glaze made with 1/4 cup apricot jam and 1 Tablespoon water brought to boil over medium heat, and boiled about 1 minute, stirring constantly. Cool glaze slightly.

Thanks to:

Natasha Nalley

NATASHA NALLEY'S CARROT CAKE

Sift together:

1-1/2 cups flour
1-1/2 cups sugar
1 teaspoon allspice
1 teaspoon nutmeg
1-1/2 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt

(The allspice, nutmeg & cinnamon may be slightly rounded if you like a spicier cake)

Mix together in another bowl:

4 eggs
1 cup oil
1 to 2 teaspoons vanilla (I use 2 teaspoons)
2 Tablespoons water if batter is dry

Combine all above.

Add:

2 cups grated carrots
1 cup chopped of ground walnuts or pecans (I prefer ground walnuts)
1 small can crushed pineapple - undrained
1 cup raisins - Optional
(sometimes I add a half cup or so of grated zucchini)

Mix well. Pour in greased/floured tube pan. Bake at 350 degrees for 1 hour. You may use one of the following, not both.

Optional Glaze:

Brush glaze over top and sides of baked cake. Let seep in.

Melt in small saucepan and heat until just starting to simmer:

1/8 lb. butter
1/8 cup water
1/2 cup granulated sugar

remove from heat and add 1/8 cup rum (optional)

Optional Icing:

4 oz cream cheese, softened
1-1/2 cups confectioners' sugar
1/4 cup (1/2 stick) butter
1 teaspoon vanilla
Optional - 1 cup grated coconut, 1/4 cup chopped pecans

Blend together first 4 ingredients: add coconut & nuts. Mix. Spread evenly over top and sides of cake.

Thanks to:

Natasha Nalley

RUM TRIFLE

1 large Sara Lee pound cake
2 Tablespoon Rum or Sherry
Slivered almonds
Cooked, cooled vanilla pudding or custard
1 large Cool Whip (9 oz or more)
2 containers sweet frozen strawberries in syrup (defrosted)

Break pound cake into chunks or cubes. Drizzle rum over cake. Mix thawed strawberries with cake , very well, but toss lightly. Cake will be very mashed up. Pat down cake mixture in bottom of glass trifle bowl, or any clear bowl. Make sure sides of bowl above cake mixture are clean. Sprinkle lightly with almonds. Pour cooled cooked vanilla pudding over almonds. If necessary, chill until completely cool. Spread Cool Whip over pudding. Garnish with more slivered almonds and circle of fresh strawberries around edge of bowl.

Thanks to:

Natasha Nalley

BACARDI RUM CAKE

Cake:

1 cup chopped or ground pecans or walnuts
1 18 1/2 oz. pkg. yellow cake mix
1 3-3/4 oz. pkg. Jell-0 Vanilla Instant Pudding
4 eggs
1/2 cup cold water
1/2 cup liquid cooking oil - Wesson or the like
1/2 cup Bacardi dark rum (80 proof)

* If using yellow cake mix with pudding already in the mix: Omit instant pudding, use 3 eggs instead of 4, 1/3 cup oil instead of 1/2 cup.

* If you want a cake that has a lighter rum taste, use less rum.

Glaze:

1/4 lb. butter
1/4 cup water
1 cup granulated sugar
1/2 cup Bacardi dark rum

Cake:

Preheat oven to 325 degrees. Grease and flour 10 inch tube or 12-cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together using mixer, for 2 minutes. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up.

Glaze:

Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.

Hint: For faster preparation - you may split cake horizontally, and spoon 2/3 of glaze evenly over both cut halves. Spread seedless raspberry jam over bottom half. Put top half back on. Brush top and sides of cake with remaining glaze.

Thanks to:

Natasha Nalley

BAKER'S AND BACARDI PINEAPPLE RUM TORTE

1 2-layer yellow cake mix
3 eggs
1 cup Bacardi Amber Rum
1/2 cup water
1/3 cup oil
2-2/3 cups (7 oz) Baker's Angel Flake Coconut
1 can (20 oz) crushed pineapple in juice
1 package (4-serving size) Vanilla Flavor Instant Pudding
3-1/2 cups (8 oz) Cool Whip Topping

1) Combine cake mix, eggs, 3/4 cup of the rum, water and oil in large bowl. Beat at medium speed of mixer for 2 minutes. Stir in 2/3 cup of the coconut.

2) Pour into greased, floured 15-by-10 inch pan. Bake at 350 degrees for 30-35 minutes. Cool 10 minutes; remove from pan; cool on rack. Cut into 3 10-by-5 inch pieces.

3) Drain pineapple, reserving 1/3 cup of the juice. Combine pudding mix, 3/4 cup of the pineapple, reserved juice and remaining rum; stir to blend. Fold in whipped topping.

4) Place 1 cake layer on plate; spread with some of the topping mixture; top with half the remaining pineapple. Repeat layers, ending with cake.

5) Frost cake with remaining topping mixture. Cover with the rest of the coconut.

Thanks to:

Natasha Nalley

Hot Spiced Christmas Punch

3 cups Pineapple juice
4 cups cranberry juice
2 cups apple cider
1 cup water
1/2 cup brown sugar
6 cinnamon sticks
1 orange, studded with cloves
1 apple, cored and sliced Mix all ingredients in a large saucepan.
Add cinnamon sticks, orange studded with cloves, and one cored, sliced apple.
Simmer mixture for 4 hours. Serve hot.
Serves 12.
(Recipe may be doubled)

Thanks to:

Lisa Jane Morwald

American Indian Cold Christmas Cake Recipe

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

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

Thanks to:

Ruby M. Harper