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How to use these pages:  Below is a list of the recipes on this page.  You can either scroll down the page and look at all of the recipes, or look at the titles.  When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page)   or Ctrl - F on your keyboard).

ADONALS CARIBBEAN COCONUT COOKIES 03
AMAZING LOW FAT LATKES 03
APPLE MULLING SPICE 04
BANANA NUT BREAD 04
BEST COLD BUTTERBEER 05
BEST SPECIAL EFFECTS BUTTERBEER 05
BEST WARM BUTTERBEER 05
BREAKFAST STUFF FOR GUESTS 06
BROWNIES 07
BUBAT 07
BUTTER AND SHORTENING INFORMATION 07
CANDIED LEMON SLICES 08
CANDIED WALNUTS 08
CELERY ROOT GRATIN WITH POMEGRANATE 09
CHEESE CAKE 09
CHESTNUT SOUP 10
CHICKEN BREASTS DIAVOLO 10
CHINESE CHEWS 11
CHOCOLATE CHIP TOFFEE COOKIES 11
CHOCOLATE MACAROONS 12
CHOCOLATE OATMEAL COOKIES 12
CHOCOLATE YULE LOG 13
CLASSIC BUTTERSCOTCH 13
COCONUT CHEWS 14
COCONUT SNOWBALLS 14
COOKIE PRESS COOKIES 15
CRUNCHY CHOCOLATE TOFFEE 15
DANISH BUTTER COOKIES 16
DATE FILLED BARS 16
EGGNOG 16
FUDGE 17
GERMAN MEATBALLS 17
GINGER CRINKLES 18
GREEN PISTACHIO BRITTLE 18
GREEN TOMATO MINCE FILLING 19
HOLIDAY CUT OUT COOKIES 20
HOLIDAY CUTOUTS 20
HONEYBAKED HAM 20
HOT COCOA MIX 22
HUNGARIAN HOLIDAY BUTTERNUT COOKIES. 22
ICE BOX COOKIES 22
ITALIAN PASTRY TWISTS 23
LAZY DAISY CAKE 23
LEMONADE JELLIES 24
MADE FROM SCRATCH APPLESAUCE 25
MEYER LEMON POUND CAKE 25
NEW YEARS COOKIES 26
NO BAKE FUDGE and REESES SQUARES 26
OATMEAL RAISIN COOKIES 27
ORANGE FENNEL POMEGRANATE SALAD 27
PANETTONE 28
PUMPKIN COOKIES 29
PUMPKIN SPICE COOKIES 29
QUINCE WITH POMEGRANATE AND ROSEMARY 30
RAISIN PUDDING 30
RULL KUCHEN 30
RUSSIAN TEA CAKES 31
RYE BREAD 31
SHORTBREAD COOKIES 31
STUFFED TURKEY BREAST 32
SWEET AND SOUR PORK 32
SWEET and SOUR SAUSAGE BALLS 33
TEPPER SPRITZ COOKIES 33
WASSAIL 33
WILD MUSHROOM CROSTINI 34
WILD RICE PILAF WITH RANGPUR LIME 35
WINTER FRUIT COMPOTE 35
ZVINGOUS 35
ZWIEBACK 37





















ADONAL'S CARIBBEAN COCONUT COOKIES 

1/4 cup butter, softened 
1/2 cup sugar 
1 egg 
5/8 teaspoon lime juice 
1/4 cup milk 
1/8 teaspoon salt 
2 cups all-purpose flour 
1 1/2 teaspoons baking powder 
2 cups shredded coconut 

Preheat oven to 350 degrees and grease cookie sheets. Cream together the butter, sugar and egg. 

Stir in lime juice, milk and salt, and mix well. Combine flour and baking powder. Add to butter mixture. Stir in coconut until well blended. 

Drop by teaspoonfuls onto baking sheets, leaving space for spreading. Bake for 15-20 minutes or until golden. 

AMAZING LOW FAT LATKES

3 pounds potatoes (preferably Yukon golds) 
1 medium onion 
1/3 cup matzo meal or flour 
1/2 teaspoon baking powder 
1 cup egg substitute or 2 eggs and 4 whites 
3 tablespoons chopped parsley 
Salt and freshly ground black pepper 
2 to 3 tablespoons canola oil 
No- or low-fat sour cream for serving 
Applesauce (see recipe) for serving 

Place a large nonstick baking sheet in oven and preheat to 450 degrees.

Peel potatoes and onion, and coarsely grate in a food processor fitted with a shredding disk or on a box grater. Grab handfuls of the grated vegetables and squeeze tightly between your fingers to wring out as much liquid as possible.

Transfer grated vegetables to a mixing bowl and stir in the matzo meal, baking powder, egg substitute, parsley, and plenty of salt and pepper. The latkes should be highly seasoned.

Pour oil on hot baking sheet, spreading it around with the back of a wooden spoon. (Note: If working with small baking sheets, hold back half the oil, so you can ``fry'' latkes in 2 batches.) Spoon small mounds of potato mixture onto baking sheet to form 2 1/2-inch pancakes, leaving 1 inch between each.

Bake latkes until golden brown, 6 to 8 minutes per side, turning once with a spatula. (When you turn latkes, try to flip them onto spots on the baking sheet that still have oil.) Transfer to plates or a platter and serve at once with sour cream and/or applesauce.

APPLE MULLING SPICE

3 ounces Cinnamon Sticks
1 ounce Whole Nutmeg
1/3 cup Dried Orange -- chopped
1/3 cup Dried Lemon Peel -- chopped
1/4 cup Whole Allspice
1/4 cup Whole Cloves
1 ounce Crystallized Ginger -- chopped finely

Cut doubled layers of cheesecloth into fourteen 5-inch squares. Have fourteen 10-inch-long pieces plain white string ready. Put cinnamon sticks and nutmegs in a plastic bag and crush with a rolling pin or a small heavy skillet until broken in small pieces. Mix with remaining ingredients. Tie 3 generous tablespoonfuls in each cheesecloth square. Makes 14 bags.

To mull wine, stir 1/2 cup water and 1/3 cup sugar in a 1-1/2 to 2-quart pan over medium heat until sugar dissolves. Add 3-1/4 cups wine and the spice bag. Reduce heat to low, cover and heat very gently until mixture is very hot but not boiling, about 20 minutes. Discard spice bag.

To mull cider, just add spice bag to 8 cups apple cider in a 2-1/2 to 3-quart pan. Bring to a boil, reduce heat, cover, and simmer 30 to 35 minutes. Discard spice bag.

(Each spice bag holds enough to mull a 750 ml bottle of red wine - about 3-1/4 cups - or a half gallon - 8 cups - apple cider.)

BANANA NUT BREAD

1 3/4 cups flour
1 1/4 tsp. Baking powder
1/2 tsp. baking soda
3/4 cups sugar
1/3 cup shortening
2 eggs
2-3 bananas
1/2 cup walnuts

Bake at 350 degrees for 55 minutes or until knife comes out clean. Turn out of pans to cool. Makes 2 small loaves.

BEST COLD BUTTERBEER

1 quart butter brickle ice cream OR 1 quart vanilla ice cream and 1/4 cup butterscotch 
sundae topping 
32 ounces root beer 
Sweetened whipped cream and chopped nuts (optional) 

Place 4 (16-ounce) glasses or mugs in freezer and chill for at least 20 minutes.

Mix 1/2 of the ice cream and 1/2 of the root beer in a blender until combined. Divide between 2 of the now-frosted glasses. Repeat with remaining ice cream, root beer and glasses. Top each glass of butterbeer with whipped cream and nuts, if desired. Serve with spoons and straws.

BEST SPECIAL EFFECTS BUTTERBEER

2 tablespoons cornstarch 
4 cans root beer 
4 tablespoons butter 

Mix cornstarch with a little cold root beer until smooth. Heat rest of root beer in a medium-size pot. Heat root beer until it reaches about 90 degrees, ``chocolate dip'' temperature on a candy thermometer. (There will be bubbles that rise from the root beer. That is carbonation escaping.)

Stir cornstarch mixture into warm root beer. Continue heating for two minutes, stirring all the while. Then add butter. When it reaches a boil, let mixture boil for one minute. Then take it off the stove, and serve the butterbeer in mugs.

BEST WARM BUTTERBEER

4 tablespoons butter 
1/4 cup sugar 
2 cups warm milk 
1 scant tablespoon vanilla 
Pinch salt 

Put butter in saucepan and melt, stirring until butter bubbles. Add sugar. Stir slowly over medium low heat until medium brown (the color of caramel). Heat milk in microwave; then pour milk into blender. Turn blender on low and slowly add sugar mixture; add vanilla and salt. Blend until completely mixed.

Pour into mugs, and enjoy tasty butterbeer, just like Harry and his friends.
BREAKFAST STUFF FOR GUESTS

NANCY FELDMAN: For those sleep-over holiday guests 
By NANCY FELDMAN 
THE MODESTO BEE 
(Published: Wednesday, December 20, 2000) 

Your overnight holiday guests will soon be arriving. You love your family and friends, but the thought of being a short-order breakfast cook for a house full of company is already making you tired. 

If you could just sleep in or visit with loved ones over a leisurely cup of morning coffee. ... 

Uncle Ted and Aunt Martha wake up at 5 a.m., while your friend Julie sleeps until 10 a.m., and your cousins, who stay up all night talking, may crawl out of bed sometime before noon. 

Have you thought about planning ahead for a self-serve breakfast buffet so you could enjoy a few relaxing, stress-free holiday mornings with your family and your overnight house guests? 

Here are some tips to help you get started. 

Before you go to bed, set up a special breakfast buffet area with plates, silverware, glasses and cups (use paper and plastic for easier cleanup). 

Train Uncle Ted and Aunt Martha (the early risers) to make coffee in your kitchen. Then you can sleep just a little later. 

In the morning, keep water heated in a large coffeepot and arrange an assortment of individual beverage packets in a festive basket (hot chocolate, regular and herbal tea, and flavored coffees). 

Buy individual boxes of cereals in variety packs. 

Place sugar nearby and let all your houseguests know they are welcome to use the milk in the refrigerator. 

Set out bananas, apples, oranges and mini boxes of raisins for either cereal toppings or for just eating. 

Put a couple of flavors of 100 percent juice in your refrigerator and invite your guests to help themselves. 

Don't forget the whole-grain breads and bagels. Include a cutting board, knife and toaster in your buffet arrangement. Fancy jams and jellies, squirt margarine, peanut butter and other fancy spreads can be kept in the refrigerator and set out as needed. 

BROWNIES 
(fudge)

Melt:
2 oz. unsweetened chocolate
1/4 cup butter
Mix in:
1 cup sugar
2 eggs
1/8 tsp. Salt
1/2 cup flour
1/2 cup walnuts
1 tsp. Vanilla

Mix well, pour into buttered and floured 8-inch cake pan. Bake at 350 degrees.

BUBAT

2 1/2 cups milk
3 teaspoons sugar
3 eggs
3 1/2 cups flour or enough to make a stiff batter
1 1/4 tsp. Salt
1 1/2 pkpg yeast
German sausage and slices of ham

Mix yeast & sugar with a small amount of warm water and set aside. Scald the milk then let cool to lukewarm. ( if you add the yeast while the milk is too hot it will kill the yeast). Beat in eggs & salt then add flour till stiff batter forms. In a 9X13 pan layer half the ham and sausage then cover with half the batter. Repeat ending with meat layer, pushing meat into the dough. Bake 375 degrees for 30 minutes or till toothpick comes out clean. 

BUTTER AND SHORTENING INFORMATION
Submitted to Real Foods 4 Real People, by Mrs. Neilson.

Greetings and Salutations. I have been a professional baker and am a blue ribbon winner at the local county fair, so I have a little knowledge of this subject. Butter is generally thought of as being superior to margarine because margarine has a high water content. What you use in your recipes will depend on what you can afford (margarine is cheaper), what you are used to using (most of us brought up in the 60's and 70's and such are used to margarine), and what you are baking for (a child's class party vs a wedding).

Please remember the following:

Fats are interchangeable on a measure by measure basis. One cup of butter will equal one cup of lard, shortening, or margarine. Also, depending on your recipe, think about not adding fat, but using equal measures of any of these:

applesauce, mashed bananas or prune whip. The fruit subs are great in dark cakes or cookies and brownies, but do not use them in light cakes or sugar cookies---they can affect the color of the finished project.

One more thing: when ever you want a light product, especially cakes, separate the eggs and whip the egg whites until stiff. The cake will be light as a feather and higher too. (This works very well with box mixes!) 

CANDIED LEMON SLICES 

4 lemons, scrubbed 
3 cups sugar 
1 cup water 

Slice lemons into rounds, as thin as possible. 

In a medium saucepan, combine sugar and 1 cup of water. Bring to a boil over medium-high heat. Cook until sugar has dissolved and mixture is simmering, about 10 minutes. Remove pan from heat and place lemon slices in hot syrup, cover. Let slices rest in pan until cooled to room temperature, about 11/2 hours. Transfer slices and syrup to an airtight container. refrigerate for at least 3 days. Slices will keep, refrigerated, up to a month. 

CANDIED WALNUTS 

1 cup brown sugar
1/2 cup sugar
1/2 cup sour cream
4 cups walnuts

Cook first 3 ingredients till half way between the soft and hard ball stage. Add vanilla. Stir in walnuts till coated and turn out onto wax paper in a single layer.






CELERY ROOT GRATIN WITH POMEGRANATE

11 ounces celery root, peeled and diced small 
1 1/2 teaspoons butter 
1 cup chicken stock 
3/4 cup heavy cream 
2 eggs, beaten 
1 tablespoon parsley, chopped 
Salt and pepper to taste 
1 ounce bread crumbs (or graham cracker crumbs, optional) 
1 pomegranate, seeded 
1/2 bunch chopped chives 
10 celery heart leaves 
1 tablespoon olive oil 

Saute celery root in butter for approximately 3 minutes. Add stock and cook until dry. Cool.

Preheat oven to 350 degrees. In medium bowl combine cream, beaten eggs, parsley, salt and pepper and add to celery root. Add bread crumbs (or graham cracker crumbs) and mix well. Bake in a buttered 8-inch diameter oven-proof casserole for 15 minutes, or until firm and lightly golden on top. Remove from oven.

Toss together pomegranate seeds, chives, celery leaves and olive oil. Top gratin with pomegranate mixture and serve. Delicious alongside roasted or grilled fowl, game or pork.

CHEESE CAKE

1 small lemon Jell-O
1 cup boiling water
8 0z cream cheese
1 cup sugar
1 tsp. Vanilla
1 large can evaporated milk

Crust:
20 graham crackers - crushed into crumbs
1/2 cup butter
2 tsp. Sugar
Mix crust ingredients together and press into bottom of 9X13 pan.

Put canned milk into bowl and put in freezer till it starts to get frozen around the edges. Dissolve Jell-O in the boiling water and let cool to room temperature. Beat cream cheese and sugar and vanilla till creamy. Take milk out of freezer and beat till consistency of whipped cream. Fold Jell-O into whipped cream and then cream cheese. Pour onto crust and chill over night.

CHESTNUT SOUP

2 onions, thinly sliced 
1 1/2 tablespoons butter 
1 pound canned unsweetened chestnut puree 
5 cups canned chicken broth 
Salt and pepper to taste 
Pinch of sugar 
2 tablespoons cornstarch 
1 cup milk 
1/3 cup cream 
1 1/2 cups cooked rice 
2 tablespoons sherry, or to taste (optional) 
2 tablespoons chopped parsley 

Saute onions in butter until golden. Add chestnut puree and cook, stirring, about five minutes. Do not let it brown.

Add chicken broth, salt, pepper and sugar and bring to boil. Mix cornstarch with milk and add to soup. Bring back to boil, reduce heat and add cream. Add rice and sherry, if desired, and garnish with parsley before serving.

CHICKEN BREASTS DIAVOLO 
(The Devil Made Me Do It) 

6 large chicken breast halves, boned, skinned and slightly flattened with a meat mallet 
1/2 cup finely minced fresh parsley 
1 teaspoon lemon-pepper spice 
Dash of salt 
Dash of garlic powder 
3 tablespoons olive oil 
3 (6-ounce) jars marinated artichoke hearts 
1 tablespoon fresh lemon juice 
1 (26-ounce) jar Newman's Own Badito Diavolo Sauce 
1/2 cup red wine, preferably Chianti 
1 1/2 cups shredded mozzarella cheese 
1 1/2 cups onion-garlic flavored croutons 
1 tablespoon olive oil 

6 cups cooked pasta or rice 

Preheat oven to 350 degrees. Sprinkle chicken breasts with the minced parsley, lemon-pepper, spice, salt and garlic powder. Roll each breast, seasoned-side in, secure with wooden toothpicks. 

In a large skillet, saute the chicken in the 3 tablespoons of olive oil until golden brown. Remove from pan with tongs and place in a 9-inch by 13-inch casserole dish. Carefully remove toothpicks. 

Drain artichoke hearts, sprinkle with lemon juice and distribute among the rolled chicken breasts. 

Combine Newman's Own Diavolo Sauce with wine and pour over chicken and artichokes. Spread the shredded mozzarella cheese evenly over top. 

Toss croutons with the 1 tablespoon of olive oil and sprinkle on top of chicken. Bake 30 to 40 minutes until golden brown and bubbly. 

While casserole is baking, prepare pasta or rice and serve with crusty Italian bread or rolls and a green salad. 

Note: The recipe calls for Newman's Own Badito Diavolo Sauce, which is very difficult to find. You can substitute Newman's Own Sockarooni Sauce and add a touch of red pepper, if desired. The cook time for the pasta or rice overlaps the cook time for the chicken. 

CHINESE CHEWS

1 cup sugar
3/4 cup flour
2 beaten eggs
1 cup pitted dates
1 tsp. Baking powder
1/4 tsp. Salt
1 cups nuts

Bake at 375 degrees till toothpick comes out clean.

CHOCOLATE CHIP TOFFEE COOKIES 

2 1/4 cups all-purpose flour 
1 teaspoon baking soda 
1 teaspoon salt 
3/4 cup sugar 
3/4 cup brown sugar, firmly packed 
1 cup butter-flavored shortening 
1 teaspoon vanilla 
2 eggs 
1 (12-ounce) package semisweet chocolate chips 
1 cup toffee chips, preferably Skor brand 

Preheat oven to 375 degrees. Mix together the flour, baking soda and salt. Set aside. Cream the sugars with the shortening and vanilla. 

Add eggs and continue beating. Slowly add flour mixture to completely combine. Add chocolate and toffee chips and distribute evenly. 

Wrap in plastic and chill the dough mixture in refrigerator for 2 hours. Roll dough into 1-inch balls and bake in a 375-degree oven for 9-13 minutes. Return extra dough to refrigerator during baking. 

CHOCOLATE MACAROONS

1 cup shortening
4 cups sugar
8 squares unsweetened chocolate
8 eggs
4 tsp. Vanilla
4 cups flour
4 tsp. Baking powder
1 tsp. Salt

Beat sugar and shortening until fluffy, then add eggs one at a time. Blend in other ingredients. Refrigerate 1-2 hours. Roll in 1-inch balls, roll each ball in powdered sugar, and place on cookie sheet lined with baking parchment (this prevents burning on the bottom). Bake at 375 degrees for 10-12 minutes.

CHOCOLATE OATMEAL COOKIES

Mix together: Add:
1/2 cup margarine 1 tsp baking powder
1 cup sugar 1 cup flour 
1 beaten egg 1/2 tsp. salt
2 oz. melted unsweetened chocolate 1 1/2 c oats
1 tsp. Vanilla nuts

Drop in spoonfuls on cookie sheet and bake 350 degrees for 10-12 minutes. 






CHOCOLATE YULE LOG

4 eggs separated
1/4 C cocoa powder
1/8 C flour
1/8 C cornstarch
1/4 C sugar
1/8 tsp. salt
1/2 tsp vanilla
Chocolate Butter Cream Icing
Cool Whip

Grease a jelly roll pan (11x16) Line with waxed paper and grease and lightly flour paper. Sift cocoa, flour, cornstarch together. Beat egg whites to get soft peaks. Beat in sugar, 1 T at a time. Continue beating until egg whites are very firm. Break up yolks with a fork and add vanilla to yolks. Fold 1/4 of egg white into yolks and pour this on top of
remaining whites. Sprinkle cocoa mixture on top. Fold together gently. Do not over mix. Pour into prepared pan, spreading evenly. Bake at 400° for 10 minutes or until firm. Do not overbake. Cool in pan. When lukewarm, remove from pan, spread with chocolate butter cream icing and cool whip. Cut a two inch strip from one side to be used for "branches". Roll cake into a 16 inch roll. Roll the "branches" and attach them to the log with icing. Chill for 1 hour. Spread remaining surface with butter cream icing. Use a fork to make a bark like surface. You can sprinkle ends with nuts if desired.

CLASSIC BUTTERSCOTCH 

(Makes 64 pieces) 

1 tablespoon unsalted butter, softened, for the pan and knife 
2 cups (firmly packed) golden brown sugar 
1/2 cup light corn syrup 
8 tablespoons (1 stick) unsalted butter, cut into small pieces 
1 tablespoon distilled white vinegar 
1/2 cup water 
2 teaspoons vanilla extract 

Using aluminum foil, line an 8-inch-square baking pan, extending the foil over the sides. Use the tablespoon of butter to butter the foil and the blade of a small chef's knife. 

Combine brown sugar, corn syrup, the 8 tablespoons of butter, vinegar and water in a 3-quart heavy-bottomed saucepan over medium heat, stirring constantly with a long-handled wooden spoon until the sugar is dissolved, about 3 minutes. Using a damp pastry brush, wash down the sides of the pan 2 times while the mixture is cooking, to prevent sugar crystallization. 

Raise the heat to high, place candy thermometer in the pan and cook mixture, undisturbed, until it registers 290 degrees on the thermometer, about 25 minutes. 

Remove pan from heat, quickly stir in vanilla, and pour mixture into prepared pan. Let stand for 10 minutes. Using the buttered knife, score the candy into 8 rows across each side. Let cool completely on a rack. 

Lift the butterscotch from the pan by the foil, turn it out onto cutting board, remove the foil from the back and turn the butterscotch right side up. Using a large chef's knife, cut the butterscotch where scored. 

COCONUT CHEWS

3/4 cup shortening ( 1/2 butter or margarine
3/4 cup confectioners' sugar
1 1/2 cups flour
2 eggs
1 cup brown sugar
2 tablespoons flour
1/2 tsp. Baking powder
1/2 tsp. Salt 
1/2 tsp. Vanilla
1/2 cup flaked coconut
1/2 cup chopped walnuts

Orange-Lemon Icing (below)

Heat oven to 350 degrees. Cream shortening and confectioners' sugar. Blend in 1 1/2 cups flour. Press mixture in bottom of ungreased baking pan, 13x9x2 inches. Bake 12 to 15 minutes. Mix remaining ingredients; spread over hot baked layer. Bake 20 minutes longer. While warm, spread with Orange-Lemon Icing. Cool; cup into bars, about 3x1 inch. 32 bars

Orange-Lemon Icing: Mix 1 1/2 cups confectioners' sugar, 2 tablespoons butter or margarine, melted, 3 tablespoons orange juice and 1 teaspoon lemon juice until smooth.

COCONUT SNOWBALLS 

5 cups sweetened, shredded coconut 
1 (14-ounce) can sweetened condensed milk (regular, low-fat or nonfat) 
1/3 cup light corn syrup 
1 tablespoon vanilla extract 
1 pound powdered sugar 
Preheat oven to 350 degrees. 

Spread 2 cups coconut on a baking sheet and place in preheated oven for 5 to 7 minutes, or until lightly toasted. Toss coconut once or twice during baking to ensure even browning. Be careful not to let it burn. Transfer coconut to bowl to cool completely. 

In large mixing bowl, combine remaining 3 cups coconut, sweetened condensed milk, corn syrup and vanilla. Beat by hand or with an electric mixer until well blended. Slowly add confectioners sugar and beat for 2 more minutes. Place in refrigerator until cold. 

With your hands, form chilled mixture into 1-inch balls. Roll each one in the toasted coconut. Make sure each ball is generously coated. 

Place them on a large platter in the freezer for at least 1 hour before serving. 

COOKIE PRESS COOKIES

1 cup margarine
3/4 cup sugar
1 tsp. Vanilla
1 egg
1/4 tsp. Salt
1/2 tsp. Baking powder
2 1/4 cups flour

Mix, refrigerate 10 minutes, press through cookie press, bake at 350 till just brown at the edges. 

CRUNCHY CHOCOLATE TOFFEE 

(Makes 1 pound, about 16 pieces) 

1 cup butter 
11/3 cups sugar 
1 tablespoon corn syrup 
2 tablespoons water 
11/2 teaspoons vanilla 
2 cups chocolate chips or butterscotch chips 
1/2 cup walnuts or pecans, chopped 

Line a 13-by-9-by-2-inch baking dish with foil and lightly grease it with a little butter. 

In a 2-quart, microwave-safe glass bowl, combine the butter, sugar, corn syrup and water. Microwave on high 10 to 12 minutes until golden brown, stirring twice during microwaving. Stir in the vanilla. Pour the mixture into the prepared baking dish. Sprinkle with the chocolate or butterscotch chips and let rest for 2 minutes. 

Spread the chocolate evenly and sprinkle it with the chopped nuts, pressing them into the chocolate. Chill the mixture until it is cool. 

Break it into uneven pieces and place them in a decorative tin or serve on a platter. 

DANISH BUTTER COOKIES

1 1/2 cups butter
1 1/2 cups sugar
4 cups flour
2 tsp. Vanilla
1 cup flaked coconut

Mix ingredients together. The dough will be dry and crumbly. Press onto a cookie sheet in one layer, to the edges. Bake at 350 until golden brown at the edges. Spread glaze while still warm and score into diamond shaped slices while still warm. Glaze: powdered sugar, water & rum flavoring to make a fairly thick glaze.

DATE FILLED BARS

Crust:
3/4 cup shortening
1 cup brown sugar
1 3/4 cups flour
1/2 tsp. Soda
1 tsp. Salt
1 1/2 cups oats

Filling:
3 cups dates
1/4 cup sugar
1 1/2 cups water
Cook till thick.

Press half the crust into 9 X 13 pan. Spread filling onto crust then top with the other half of the filling. Bake 400 degrees 25-30 minutes.

EGGNOG

1-3 oz box instant vanilla pudding
12 cups milk
1/3 cup sugar
1 tsp. rum extract
2 tsp. vanilla extract
dash nutmeg Mix all and chill.

FUDGE

1/2 lb. Margarine (1 cup or 2 sticks)
4 1/2 cups sugar
1 tall can milk
12 oz. chocolate chips
1 pint marshmallow crème
2 cups nuts
1 tsp. Vanilla

Bring butter, sugar & milk to a boil. Cook, stirring constantly at full boil for 9 minutes. Take off heat and add chocolate chips, marshmallow crème, nuts, and vanilla. Pour into buttered 9x13 pan. Refrigerate 2 hours then slice into squares. Makes 5 Lbs.

GERMAN MEATBALLS

1/2 pound ground pork sausage
1/4 cup chopped onions
16 ounces sauerkraut -- drained and chopped
2 tablespoons dry bread crumbs
3 ounces cream cheese -- softened
2 tablespoons chopped fresh parsley
1 teaspoon prepared mustard
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 cup mayonnaise
1/4 cup prepared mustard
2 large eggs
1/4 cup milk
1/2 cup all-purpose flour
1 cup dry bread crumbs
Vegetable oil

Combine sausage and onion in a large skillet; cook until sausage is browned, stirring until it crumbles. Drain well. Stir in sauerkraut and 2 tablespoons breadcrumbs.

Combine cream cheese and next 4 ingredients in a large bowl; add sausage mixture, stirring well. Cover and chill 2 hours.

Combine mayonnaise and 1/4 cup mustard; set aside.

Combine eggs and milk in a small bowl; set aside. Shape sausage mixture into 3/4-inch balls; roll in flour. Dip each ball in reserved egg mixture; roll balls in 1 cup bread crumbs. Pour oil to a depth of 2 inches into a Dutch oven; heat to 375 degrees F. Fry, a few at a time, 2 minutes or until golden brown. Drain on paper towels. Serve with mayonnaise mixture. Yield: about 5 dozen
GINGER CRINKLES 

1 cup sugar 
2 cups all-purpose flour 
1/2 teaspoon salt 
2 teaspoons baking soda 
1/2 teaspoon powdered ginger 
2/3 cup vegetable oil 
1 egg 
4 tablespoons light corn syrup 
1/4 cup sugar for rolling 

Preheat oven to 350 degrees. Sift all dry ingredients together, except the extra sugar for rolling. Set aside. 

Combine sugar mixture and oil in mixer bowl. Add egg and mix well. Stir in corn syrup. Dough should not be sticky; add additional flour if needed. 

Using about a tablespoon of dough, form each into a ball, roll in sugar and place on ungreased cookie sheet. Bake about 7-11 minutes. 

Immediately remove cookies when edges are slightly brown just around the edges. Do not overbake, as cookies will be hard. Let cool and store cookies in airtight containers or zipper-lock plastic bags. 

GREEN PISTACHIO BRITTLE 

1/3 cup water 
3/4 cup sugar 
3/4 cup light corn syrup 
1/2 teaspoon salt 
11/4 cups unsalted pistachio nuts 
1 teaspoon butter plus additional for greasing the cookie sheet 
1/2 teaspoon vanilla extract 
1/2 teaspoon baking soda 

Butter large cookie sheet (preferably nonstick) and set it aside. 

Alternatively, butter a large marble slab. If you have a marble or granite counter, by all means use it. Simply clean it, then generously butter it. 

Combine water, sugar, corn syrup and salt in heavy medium saucepan. 

Place pan over medium heat and stir until sugar is completely dissolved and syrup comes to a boil. 

Clip a candy thermometer to the inside of the pan and cook, without stirring, until syrup reaches 300 degrees. 

Stir in nuts, butter, vanilla and baking soda. Be careful: The mixture will foam and rise. 

When foaming subsides, pour hot candy onto cookie sheet or buttered marble slab. Pour it as thinly as possible, but don't spread the hot candy. After a few minutes, run a long, thin buttered spatula or knife under the candy to make sure it's not sticking. 

While candy is still quite warm, start pulling the brittle. Grab edges and stretch out the brittle. Pull it thin enough (about 1/4 inch) to keep the nuts in one layer, if possible. Alternatively, use 2 buttered forks to help you pull and stretch the brittle. 

As you pull, pieces of the brittle may break and holes may form. 

That's OK -- you're going to break it into pieces later on, anyway. 

The brittle will become harder to pull as it cools, and will quickly become impossible to stretch without breaking. At this point, allow the brittle to cool completely, about 1 hour. Using your hands, break the brittle into small, irregular pieces about the size of a credit card. Store brittle in an airtight container at room temperature for up to a month. 

GREEN TOMATO MINCE FILLING

2 1/2 pounds green tomatoes, cubed 
2 1/8 pounds tart peeled apples, cubed 
6 ounces currants 
1 1/4 pounds seedless raisins 
4 1/4 cups brown sugar 
1 1/4 cups vinegar 
1 1/2 tablespoons cinnamon 
1 1/2 teaspoons ground cloves 
1 1/4 teaspoons allspice 
1 1/4 teaspoons mace 
1 1/4 teaspoons ground black pepper 
1 tablespoon salt 
1 pound mixed candied fruit, diced 
1/2 pound butter, sliced thin 

Simmer everything but butter in large kettle for about 3 hours. Simmer very gently, until apples and tomatoes are cooked.

Mix in butter. Store in tightly covered crock until ready to use. When ready to make pies, mix in 1/2 cup brandy and 1/2 cup sherry.


HOLIDAY CUT OUT COOKIES

1 3/4 cup flour
1 1/2 tsp. Baking powder
1/2 tsp. Salt
1/2 cup butter or margarine (best with butter)
1 cup sugar
1 beaten egg
1 tsp. vanilla


Cream butter & sugar together. Add egg and vanilla and beat until fluffy. Add flour, salt & baking powder. Roll out onto lightly floured board 1/4 inch thick. Cut and bake at 375 degrees for 8-10 minutes or until lightly brown at edges.

HOLIDAY CUTOUTS

1 3/4 cups flour
1 1/2 tsp. Baking powder
1/2 tsp. salt
1/2 cup butter or margarine (best with butter)
1 cup sugar
1 egg, beaten
1 tsp. Vanilla

Cream the butter and add sugar. Cream till light and fluffy. Add egg and vanilla and beat well. Add dry ingredients and mix till blended. Roll out 1/8 inch and cut with cookie cutters. Bake at 375 for 8-10 minutes or till lightly brown. Cool on racks. Makes 4-5 dozen.

HONEYBAKED HAM

You might find it a bit of a surprise that this clone for America's favorite holiday ham has no honey in it. According to several employees of the spiral-sliced ham chain that Harry J. Hoenselaar started back in 1957, honey is not a component of the sweet, golden-brown glaze we've enjoyed on HoneyBaked hams during the holiday season. TSR has discovered that the tender hams are delivered to each of the 250 HoneyBaked outlets already smoked, but without the glaze. It is only when the ham gets to your local HoneyBaked store that a special machine thin-slices the tender meat in a spiral fashion around the bone. One at a time, each ham is then coated with granulated sugar which has been mixed with spices -- a blend that is similar to what might be used to make pumpkin pie. This sweet coating is then caramelized with a blow torch by hand until the glaze bubbles and melts, turning golden brown. If needed, more of the sugar-coating is added, and the blow torch is fired up until the glaze is just right. It is this careful process that turns the same size ham that costs $10 in a supermarket into one that customers gladly shell out 3 to 4 times as much to share during this holiday season.
For this "limited-time-only" holiday clone recipe, we will recreate the glaze which you can apply to a smoked/cooked bone-in ham of your choice. Look for a ham that's pre-sliced. Otherwise you'll have to slice it yourself with a sharp knife, then the glaze will be applied. To get the coating just right you must use a blow torch. If you don't have one, you can find a small one in hardware stores for around 10 bucks. Hope you enjoy this original TSR recipe and the best happy holidays to you!! 

From Top Secret Recipes:

1 fully-cooked shank half ham, bone-in (pre-sliced is best)

1 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground clove
1/8 teaspoon paprika
dash ground ginger
dash ground allspice

1. First you must slice your ham. Use a very sharp knife to cut the ham into very thin slices around the bone. Do not cut all the way down to the bone or the meat may not hold together properly as it is being glazed. You want the slices to be quite thin, but not so thin that they begin to fall apart or off the bone. You may wish to turn the ham onto its flat end and cut around it starting at the bottom. You can then spin the ham as you slice around and work your way up.

2. Mix the remaining ingredients together in a small bowl. 

3. Lay down a couple sheets of wax paper onto a flat surface, such as your kitchen 
counter. Pour the sugar mixture onto the wax paper and spread it around evenly.

4. Pick up the ham and roll it over the sugar mixture so that it is well coated. Do not coat the flat end of the ham, just the outer surface which you have sliced through.

5. Turn the ham onto its flat end on a plate. Use a blow torch with a medium-size flame to caramelize the sugar. Wave the torch over the sugar with rapid movement, so that the sugar bubbles and browns, but does not burn. Spin the plate so that you can torch the entire surface of the ham. Repeat the coating and caramelizing process until the ham has been well-glazed (don't expect to use all of the sugar mixture). Serve the ham cold or re-heated, just like the real thing. (http://www.topsecretrecipes.com)
Makes 1 holiday ham.




HOT COCOA MIX

10 cups Powdered Milk -- instant
4 3/4 cups Powdered Sugar
1 3/4 cups Unsweetened Cocoa
1 3/4 cups Non-Dairy Creamer

Mix all ingredients well in a large sized bowl and store in an airtight container in a cool, dry place.

To make Hot Cocoa, Mix 4 heaping teaspoons to each 8 ounce mug (about 6 - 7 ounces hot water).

Variations:
Use any of the flavored coffee creamers if you like them. Try French Vanilla or Mint for interesting flavors, or use 1 package of unsweetened raspberry Kool-Aid for every 3 cups of hot chocolate mix for chocolate-raspberry hot chocolate.

HUNGARIAN HOLIDAY BUTTERNUT COOKIES
from Good Housekeeping

2 sticks unsalted butter at room temperature
1/2 cup sugar
1/2 teaspoon salt
1 large egg yolk
2 1/4 cups all-purpose flour
1 teaspoon vanilla
1 cup ground pecans

In a mixer bowl cream together butter, sugar, salt and egg yolk until smooth. Blend in the flour, vanilla and nuts until the mixture forms a smooth dough. Wrap dough in plastic wrap and chill up to 2 days. Preheat oven to 350 degrees F. Roll out the dough on a lightly floured surface to 1/8 inch thick. Cut in to desired shapes. Place on lightly greased cookie sheets. Bake for 12 to 15 minutes. Makes 3 1/2 dozen

ICE BOX COOKIES

I cup shortening 
2 cups brown sugar
2 eggs
1 tsp. Vanilla
3 cups flour
1/2 tsp. Baking powder
1/2 tsp. Baking soda
1 cup chopped walnuts
1 tsp. Salt
Mix all ingredients together and shape into 2 logs. Wrap in saran and refrigerate 1-2 hours. Slice 1/4 inch slices. Bake 10-12 minutes at 350 degrees.

ITALIAN PASTRY TWISTS 

2 1/4 cups all-purpose flour 
1 egg 
Pinch of salt 
2 tablespoons sugar 
1/2 teaspoon vanilla extract 
2 tablespoons butter, melted 
3 to 4 tablespoons vin santo or sweet sherry 
Oil for deep frying 
Powdered sugar for sprinkling 

Sift the flour into a large mixing bowl and make a well in the center. Add the egg, salt, sugar, vanilla extract and melted butter. 

Mix with your hands until the mixture starts to come together. When the dough becomes stiff, add enough sherry to make the dough soft and pliable. Knead until smooth, then wrap and chill for about 1 hour. 

Roll out the pastry thinly and cut into 40 7-by-1/2-inch strips. Tie each strip loosely into a knot. 

Heat the oil in a pan to 375 degrees and deep fry the knots in batches for 2 to 3 minutes, until puffed up and golden. 

Drain the pastry twists on paper towels. Sprinkle generously with powdered sugar and serve either hot or cold with coffee. 

LAZY DAISY CAKE

1 1/3 cups Bisquick
3/4 cup sugar
3 Tbsp. shortening
1 tsp. Vanilla
1 egg
3/4 cup milk

Mix together and bake at 350 degrees for 25 minutes, or until it tests with a toothpick. Spread on the following topping:

Broiled Topping 
3 Tbsp. soft butter
2 Tbsp. cream
1/3 cup brown sugar
1/2 cup coconut
1/4 cup nuts

Put under broiler for about 3 minutes, or until the coconut looks toasted.

LEMONADE JELLIES 

3 envelopes unflavored gelatin 
1 cup water 
2 cups granulated sugar 
3/4 cup fresh lemon juice 
1 teaspoon grated lemon rind 
Vegetable oil for coating the pan 
Superfine sugar for coating the candy. 
Oil an 8-inch square pan. Set aside. 

In a small bowl, sprinkle the gelatin over 1/2 cup water. Let gelatin soften at room temperature for 5 minutes. 

Meanwhile, combine the remaining 1/2 cup water and granulated sugar in heavy medium saucepan. Place pan over medium heat. Stir until sugar dissolves completely and mixture comes to a boil. 

Clip candy thermometer to the inside of the pan and cook, without stirring, until syrup reaches 260 degrees. Remove the pan from the heat. 

Add gelatin to hot syrup and stir until it is completely dissolved. 

Stir in lemon juice and rind. 

Pour syrup into prepared pan. Cool at room temperature until candy is set, at least 3 hours. 

Cover top of the candy with superfine sugar. Invert pan and gently remove candy in one piece, placing it sugared-side down on a cutting board. Using a wet knife, cut candy into 1-inch squares. Coat each square with additional superfine sugar. Store jellies in airtight container in layers, separated by wax paper, at room temperature, for up to 1 week. 







MADE FROM SCRATCH APPLESAUCE

3 pounds fragrant apples, such as Galas or McIntoshes (4 to 6 apples) 
1 cinnamon stick or 1 teaspoon ground cinnamon 
2-inch piece of vanilla bean, cut in half lengthwise 
2 strips lemon zest 
1 1/2 tablespoons fresh lemon juice, or to taste 
1/4 cup sugar, or to taste 
2 tablespoons dry white wine 
2 1/4 cups water, or as needed 

Wash apples and cut each in half. Remove stems and cores with a melon baller, but leave skins intact. Place apples in a large, heavy pot with cinnamon, vanilla, lemon zest and juice, sugar, wine and water. Bring to a boil.

Reduce heat and simmer apples, covered, until soft, 20 to 30 minutes. Remove pan from heat and let cool slightly. Discard cinnamon stick and vanilla bean.

Puree apples and pan juices in a blender or food processor; the former will give you a silky smooth puree, the latter a chunkier applesauce. Serve applesauce with latkes or blintzes. Or eat it out of a bowl with a spoon. Makes about 4 cups.

MEYER LEMON POUND CAKE

1/2 cup (1 stick) butter, softened 
1 cup sugar 
2 large eggs 
1/2 cup milk 
1/4 cup Meyer Lemon Syrup, divided use 
2 cups all-purpose flour 
3 teaspoons baking powder 
1/2 teaspoon salt 
2 tablespoons finely sliced Candied Meyer Lemon Peel 

Preheat oven to 350 degrees (325 degrees if a dark-colored pan is used). Grease and flour a 9-inch loaf pan.

In a large mixing bowl with an electric mixer, cream butter and sugar until light and fluffy, three minutes. Add eggs, one at a time, beating well after each addition. Add milk and 2 tablespoons of Meyer Lemon Syrup.

In small bowl, sift together flour, baking powder and salt. On low speed, add flour mixture to butter mixture in small amounts, beating well until well blended and very fluffy. Stir in sliced peel.

With large spatula, scrape batter into prepared pan. Bake in center of preheated oven until top is golden brown and a tester inserted into center comes out clean, 45 to 50 minutes. Let cake cool in pan for 10 minutes before turning out to set upright on a wire rack. Brush warm cake with remaining syrup and let stand to cool completely before slicing. Store wrapped in plastic, at room temperature.

NEW YEARS COOKIES

4 cups flour
3 cups raisins
3 cups milk - scalded & cooled
1 Tbsp. salt
1 Tbsp. sugar
6 eggs
2 oz. yeast

Mix all and let rise till double. Drop spoons full into hot fat. Brown on both sides. Drain on paper towels then dust with powdered sugar.

NO BAKE FUDGE and REESES SQUARES

1 can condensed sweet milk - fat free
12 oz chocolate
1 tsp vanilla
nuts as desired

Microwave milk for 1 1/2 minutes. Stir and cook 30 seconds more. Add
chocolate and vanilla. Add nuts and pour into pan. Refrigerate.


Reese's Squares

1 1/2 cups graham cracker crumbs
1 box powdered sugar
1 1/2 c. peanut butter
2 sticks butter
1 bag (12oz) choc chips

Mix 1st 3 ingredients together. Press into pan or onto cookie sheet. Melt
chocolate and pour on top.






OATMEAL RAISIN COOKIES 

1 cup (2 sticks) of margarine or butter, softened 
1 cup firmly packed brown sugar 
1/2 cup granulated sugar 
2 eggs 
1 teaspoon vanilla 
11/2 cups all-purpose flour 
1 teaspoon baking soda 
1 teaspoon ground cinnamon 
1/2 teaspoon salt (optional) 
3 cups oats (quick or old-fashioned, uncooked) 
1 cup raisins 
1/2 cup coconut or to taste (optional) 
1/2 chopped walnuts or to taste (optional) 

Preheat oven to 350 degrees. Beat together margarine or butter and sugars until creamy. Add eggs and vanilla and beat well. 

Combine flour, baking soda, cinnamon and salt (if using); add to sugar mixture and mix well. Add oats, raisins, coconut and walnuts; mix well. 

Drop by rounded tablespoonfuls onto ungreased cookie sheets. 

Bake 10-12 minutes or until golden brown. Cool for 1 minute on cookie sheets, then remove to wire rack. 

ORANGE FENNEL POMEGRANATE SALAD

2 navel or oranges or 3 blood oranges 
1 head fennel or anise 
Salt to taste 
Extra-virgin olive oil 
1 pomegranate, seeded 
freshly ground black pepper to taste 
12 fresh fennel or anise fronds (optional garnish) 

Peel oranges and slice into 1/4-inch wheels. Arrange in overlapping pattern on shallow serving plate or place several slices on individual plates in cylindrical pattern. Using mandolin or sharp knife, cut fennel into paper-thin slices. Place in bowl, add salt to taste, drizzle lightly with olive oil and toss. Place fennel in loose, high mound at center of orange slices. Sprinkle salad with pomegranate seeds. Sprinkle on freshly ground black pepper to taste and another light drizzle of olive oil. Garnish salads with tender fennel or anise fronds. May be made up to 1 hour before serving (in that case pomegranate seeds should be added at the last minute).

PANETTONE

1/3 cup lukewarm water 
3/4 ounce (3 packages) active dry yeast 
1/4 cup sugar, divided use 
6 large egg yolks 
1 teaspoon vanilla extract 
1/4 teaspoon grated lemon peel 
1/2 teaspoon salt 
2 1/4 to 2 1/2 cups all-purpose flour 
8 tablespoons unsalted butter, softened 
1/3 cup chopped candied orange peel 
1/3 cup chopped candied lemon peel 
1/2 cup dark raisins 
1/2 cup golden raisins 
1 tablespoon unsalted butter, melted 

Place the lukewarm (about 80 degrees) water in small bowl. Sprinkle yeast and 1 tablespoon sugar over it. Stir to dissolve, then let stand 15 minutes, until yeast is bubbly.

Put egg yolks, vanilla, lemon peel, salt and rest of sugar in a large mixing bowl. Add yeast and mix well. Gradually add 1 1/2 cups flour. Stir until combined. Add butter and mix until dough becomes a sticky ball. Gradually mix in 1/2 cup more flour. Turn dough out onto floured board. Knead dough with 1/4 to 1/2 cup more flour until it is no longer sticky to the touch. Then knead 10 minutes more, until it is smooth and elastic.

Shape dough into ball and place in large bowl. Cover and put in warm spot (80 to 90 degrees) for 1 hour, or until doubled in volume. While dough is rising, finely chop candied orange and lemon peels. Mix with dark and golden raisins and set aside. Preheat oven to 400 degrees.

Punch down dough and knead in candied peels and raisins. Shape dough into ball and place on buttered baking sheet. Cut a cross on top of ball. Cut a collar out of parchment or heavy brown paper about 5 inches wide and 22 inches long. Butter one side and wrap it loosely around dough (to allow for some expansion). Fasten ends of collar with paper clip and set loaf in warm place for second rise. Allow bread to expand for 30-45 minutes, or until again doubled in volume. 

Preheat oven to 400 degrees. Brush top of dough with some of melted butter. Bake 10 minutes. Reduce oven temperature to 350 degrees. Brush top again with melted butter and bake 30 to 35 minutes more. The panettone is done when it is brown on outside and sounds hollow when bottom is tapped. 



PUMPKIN COOKIES

1 cup brown sugar
1 cup canned pumpkin
1 cup butter or margarine
2 cups flour
1 egg
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon

Mix everything together and drop by teaspoon onto a greased cookie sheet.
Bake 350 degrees for 15 minutes. Let cool. make icing

1 tbs butter
1 tbs milk
1/4 cup canned pumpkin
powdered sugar

Mix everything together except sugar. Add enough sugar to spreading consistency. Spread on cookies. 

PUMPKIN SPICE COOKIES

1/4 c. shortening
1/2 c. sugar
1 egg, beaten
1/2 c. pumpkin
1 c. sifted flour
2 t. baking powder
1/2 t. salt
1 1/4 t. cinnamon
1/4 t. nutmeg
1/8 t. ginger
1/2 c. raisins
1/2 c. chopped nuts

Cream shortening; add sugar gradually. Cream until light and fluffy. Add egg and pumpkin; mix well. Sift flour, baking powder, salt and spices together. Stir in dry ingredients and mix until blended. Add raisins and nuts. Drop by teaspoonfuls on greased cookie sheets. Bake at 350 for 10 min. Makes 2 dozen cookies.





QUINCE WITH POMEGRANATE AND ROSEMARY

3 star anise 
2 bay leaves 
6 black peppercorns 
6 thyme sprigs 
Juice of one lemon 
2 quarts water 
2 quince, peeled, cored and quartered 
1/4 stick butter 
1 teaspoon chopped fresh rosemary 
1 pomegranate, seeded 

Add star anise, bay leaves, peppercorns, thyme and lemon juice to water in saucepan. Bring to a low simmer, poach quince till tender and remove. When just cool enough to handle, cut quince into 1/2-inch pieces. In small saute pan, brown butter, add quince. Toss till coated with butter. Add rosemary and pomegranate seeds, toss and serve. Delicious with roasted or grilled fowl, game or pork.

RAISIN PUDDING

3/4 c sugar
1 egg
1 tsp. Baking powder
3 Tbsp. oil
1 1/2 cup flour
Milk to make a sticky batter
Cinnamon

Bake 8" square pan at 350 degrees for 30 minutes.

RULL KUCHEN

2 cups flour
1 tsp salt
1/2 cup milk
1/2 tsp. soda
1/2 cup cream
2 eggs

Mix the dough and roll out 1/4" thick. Cut in rectangles 1 1/2" X 3". Deep fry till golden brown and drain on paper towels.




RUSSIAN TEA CAKES 

1 1/2 cup butter
1 cup powered sugar
3 tsp. Vanilla
6 3/4 cups flour
2 cups walnuts
1/4 tsp. Salt

Blend together all ingredients till coarse and crumbly. Form into 1 inch balls with hands. Bake 350 till brown on bottom (about 20 minutes). Roll in powdered sugar, twice, while still warm.

RYE BREAD

Mix:
1 oz. yeast in 1/4 cup warm water 
Add:
2 1/2 cups hot water
1/2 cup brown sugar
3 tsp. Salt
1/4 shortening
3 cups white flour
2 cups wheat flour
1 cup rye flour
1 cup graham flour
1 cup All Bran

Knead then let rise till double. Punch down and then put in bread pans and let rise till double again. Bake at 375 degrees till you get a hollow sound when you tap the top of the loaf.

SHORTBREAD COOKIES 

11/3 cups butter 
1 cup powdered sugar, plus extra for sprinkling 
2 cups flour, sifted 
1 cup cornstarch 

Preheat oven to 350 degrees. Combine all ingredients and mix well. On a floured board, knead dough a few times. 

Pat mixture into an ungreased 9-by-13-inch pan. Bake for 20 minutes. 

Remove from oven and immediately cut into squares. When cool, sprinkle with powdered sugar. 
STUFFED TURKEY BREAST

1 medium onion -- finely chopped
1/2 cup butter or margarine
1 cup water
2 chicken bouillon cubes
1 teaspoon poultry seasoning
2 teaspoons dried parsley
8 slices stale bread -- cut into 1/2" cubes
6 pounds whole turkey breast
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup butter or margarine -- melted

Saute onion in 1/2 cup butter in a large skillet. Add next 4 ingredients and simmer 5 minutes, stirring to dissolve bouillon cubes. Add bread; stir until mixture is moistened.

Bone turkey breast, leaving skin intact. Cut a pocket two-thirds through each side toward the center; sprinkle each pocket with salt and pepper. Stuff pockets with bread mixture, and secure with wooden picks. Place turkey, skin side up, in a shallow baking pan. insert meat thermometer making sure bulb rests in meat of turkey. Bake at 325 degrees F. for 1 hour and 15 minutes or until meat thermometer registers 185 degrees F., basting with 1/4 cup butter. Yield: 10 servings.

SWEET and SOUR PORK

1 1/2 Lbs. Pork Ribs

Combine:
1/2 cup water
1/3 cup vinegar
1 cup pineapple juice
1/4 cup brown sugar
2 Tbsp. cornstarch
Salt
Soy sauce

Add meat.
Simmer 1 hour

Last 5 minutes add:
3/4 cup thinly sliced green peppers
1/4 cup thinly sliced onion
Pineapple chunks


SWEET and SOUR SAUSAGE BALLS

4 Lbs. Jimmy Dean sausage (5-12 oz. packages 1/2 mild 1/2 hot
1 1/2 cups bread crumbs
4 eggs (lightly beaten)

Mix together. Roll into meatballs. Place on cookie sheet and bake in 350 oven till done & brown. Drain off fat. Set aside while making the sauce.

Sauce
3 cups catsup
3/4 cup brown sugar
1/2 cup soy sauce
1/2 cup wine vinegar (garlic flavored)

Mix together and add meatballs; simmer in sauce 30 minutes.

TEPPER SPRITZ COOKIES

1 cup sweet butter 
3/4 cup sugar 
3 egg yolks 
2 1/2 cups white flour 
1/2 teaspoon salt 
1/4 teaspoon almond extract 
1 teaspoon vanilla extract 
A few dashes baking powder 
Chocolate frosting 
Sprinkles 

Preheat oven to 350 degrees. Beat softened butter and mix in sugar. Then mix in egg yolks. Gradually mix in flour and other ingredients. Put dough into cookie press and press out small ``s'' shapes, each about 1 to 1 1/2 inches tall. Bake until slightly browned on the bottom.

When cookies are cool, spread a small amount of frosting at both ends of each ``s'' and dip in sprinkles.

WASSAIL

I Gallon Apple Cider
1 Large can Pineapple juice
12oz frozen orange juice concentrate
1/2 cup brown sugar
5 or 6 cloves
1 Cinnamon stick
Bring to a boil, and simmer for about 15 minutes. Add the following:

orange slices
1 cup rum 
1 cup brandy

Keep the Wassail hot, in a crock-pot or carafe.

WILD MUSHROOM CROSTINI

1 tablespoon olive oil 
1 tablespoon butter 
1 small onion, about 4 ounces 
2 cloves garlic 
1 pound mushrooms, any mixture of wild and cultivated 
Small French baguette, about 12 inches long 
Olive oil spray 
6 sprigs parsley, preferably flat leaf variety 
1/3 cup dry white wine 
2 teaspoons fresh thyme or 1/2 teaspoon dried 
Salt and freshly ground black pepper to taste 

Preheat broiler. Put the broiler rack 8 to 10 inches from heat source. Or preheat toaster oven.

Put oil and butter in a 12-inch saute pan, skillet or wok over medium-low heat. Halve, peel and quarter onion. Peel garlic. Put both into a food processor fitted with the steel blade. Pulse just until chopped and scrape into skillet. Increase the heat to high. If using shiitake mushrooms, remove and discard stems. Fit food processor with the slicing attachment. Slice mushrooms and add to the skillet. (Or chop vegetables by hand.) Cook, stirring periodically, until mushrooms wilt and begin to turn brown, about five minutes. 

Meanwhile, cut baguette into 24 to 26 slices 1/4- to 1/2-inch thick. Lay on sheet pan, spray with olive oil spray and toast until lightly browned on one side, about two minutes. Turn the slices over, spray with olive oil and toast one to two minutes more, or until lightly browned.

Meanwhile, chop parsley leaves. (You should have about two tablespoons.) Add wine, chopped parsley, thyme, and salt and pepper to taste to the skillet. Cook until liquid evaporates. Refit food processor with steel cutting blade. Put mushroom mixture into food processor and pulse until chopped but not pureed. (Or finely chop by hand.) Spoon one to two teaspoons of mushroom mixture onto each toasted slice. Serve warm or at room temperature.


WILD RICE PILAF WITH RANGPUR LIME

1 cup wild rice 
2 cups beef broth 
2 tablespoons olive oil 
1/2 cup chopped onion 
1/2 cup chopped celery 
1/4 cup chopped red bell pepper 
1 teaspoon fine herbs or Italian herbs 
2 tablespoons Rangpur Lime Syrup 
2 tablespoons finely sliced Candied Rangpur Lime Peel 
1/3 cup toasted sliced almonds 

In medium saucepan, bring rice and broth to a boil. Reduce heat to simmer and cover; cook one hour. Turn off heat and let stand until remaining broth is absorbed, about 30 minutes.

Heat olive oil in skillet. Add onion, celery and red pepper; saute until softened, five minutes. Add hot rice to skillet with herbs, Rangpur Lime Syrup, and candied peel; stir together and heat through. Sprinkle with almonds.

WINTER FRUIT COMPOTE

1/2 cup (3 ounces) dried apricots 
1/2 cup (3 ounces) dried cherries 
1/3 cup golden raisins 
1 bottle Chardonnay 
1 cup raw sugar (look for C&H) 
1/4 cup white ginger syrup 
1/4 cup Bergamot syrup 
2 tablespoons finely sliced candied white ginger 
2 tablespoons finely sliced candied Bergamot peel 
4 firm-ripe pears, such as D'Anjou or Bosc, peeled, cored and cut into eights 

Combine all ingredients except pears in large saucepan. Bring to boil, reduce heat and simmer partially covered for 20 minutes, until dried fruits are soft. Add pears and cook five minutes longer. Remove from heat and let cool at room temperature for several hours. Place in covered storage container and chill up to one week before serving.

ZVINGOUS
(Greek Hanukkah fritters with honeyed syrup)

For syrup: 
1 cup sugar 
1/4 cup honey (preferably Greek) 
1 1/4 cups water 
1 cinnamon stick 
4 cloves 
2 strips lemon zest 
2 strips orange zest 
2 tablespoons cognac or brandy 
For pastry: 
1 cup water 
1/4 cup olive oil 
1/2 teaspoon salt 
1/2 teaspoon sugar 
1 cup unbleached white flour 
1 teaspoon grated lemon zest 
1 cup egg substitute or 2 large eggs plus 4 whites 
1 tablespoon egg substitute or 1 egg white beaten with a little salt, for glaze 
Cinnamon in a sifter for sprinkling 

For syrup: Combine sugar, honey, water, cinnamon, cloves and lemon and orange zest in a saucepan and boil until thick and syrupy, about four minutes. Strain syrup into a bowl and let it cool to room temperature. Add cognac and refrigerate until cold. Syrup can be prepared up to a day ahead to this stage.

Preheat oven to 400 degrees.

Place water, oil, salt and sugar in a heavy saucepan. Bring mixture to a boil over high heat. Remove pan from heat and sift in flour. Stir well with a wooden spoon to make a thick paste. Return pan to high heat and cook until dough is thick enough to come away from the sides of the pan in a smooth ball, two to four minutes.

Beat in lemon zest. Add egg substitute in four batches, beating vigorously with a wooden spoon until mixture is smooth before adding next batch. The final mixture should be the consistency of soft ice cream.

Lightly spray a nonstick baking sheet with oil. Transfer dough to a piping bag fitted with a 3/8-inch round tip. Pipe 1-inch balls of dough onto baking sheet, leaving two inches between each. (If you don't have a piping bag, use two spoons to drop balls of dough on baking sheet.) Dip a fork in a bowl of cold water and use back of tines to smooth top of each ball. Lightly brush balls with egg glaze, taking care not to drip glaze on baking sheet. Sprinkle baking sheet with a few drops of water.

Bake dough balls until puffed, firm and nicely browned, 40 to 50 minutes. If puffs brown too much before they've completely dried out, reduce heat. Remove baking sheet from oven and let cool for three minutes. Using a spatula, transfer hot puffs to serving bowl or deep platter. Pour cold syrup over them. Let soak three minutes, spooning syrup over puffs. Serve puffs with syrup in bowls. Sprinkle with cinnamon and serve at once.


ZWIEBACK

2 cups hot milk
2/3 cup margarine
2 Tbsp. salt
1 oz. Yeast + 1 tsp. Sugar + warm water
4 1/2 + cups flour

Knead. Let double and knead again. Squeeze large ball with small ball on top and let double again. Bake 450 degrees for 20 minutes.