Christmas Recipes

Mandarin Orange Salad

INGREDIENTS:

60 Ritz crackers, crushed
1/4 pound butter, melted
1/4 cup sugar
1 (6 ounces) can unsweetened frozen orange juice, thawed
1 can sweetened condensed milk
1 (8 ounces) container Cool Whip
2 cans (11 ounces each) mandarin oranges, drained

PREPARATION:

Crush crackers finely and add melted butter and sugar to them. Press mixture into a 9x13 inch baking dish. Reserve some of the crumb mixture for garnish. Blend thawed orange juice and milk. Fold in Cool Whip and oranges. DO NOT BEAT. Pour mixture over crumb crust. Top with reserved crumbs. Refrigerate or freeze until serving time.

Crunchy Caramel Corn

INGREDIENTS:

1 cup butter
2 cups brown sugar
1/2 cup corn syrup
1 tsp. Salt
1/2 tsp. Soda
1 tsp vanilla
6 quarts popped popcorn
1 1/2 cups peanuts

PREPARATION:

Melt butter. Stir in brown sugar, syrup and salt. Bring to a boil stirring constantly then boil 5 minutes without stirring. Remove from heat and stir in soda and vanilla. Gradually pour over popped popcorn and peanuts mixing well. Spread onto 2 large shallow baking pans. Bake at 250 degrees for 1 hour stirring every 15 minutes. Remove from oven. Cool and break apart. Store in airtight containers.

Turtle Cake

INGREDIENTS:

1 egg
2/3 cup vegetable oil
1 cup buttermilk
2 cups flour
1 3/4 cups sugar
1/2 cup unsweetened cocoa powder
1 tbsp. baking soda
1 tsp. Salt
1 cup hot brewed coffee

Topping:

1 cup sugar
1/2 cup milk
1 1/2 cups semisweet chocolate chips
5 tbsp. unsalted butter
1/2 cup prepared caramel topping
1 cup toasted pecans, crushed (toast pecans on a baking sheet @ 400 degrees for 6 minutes)

PREPARATION:

Heat oven to 350 degrees. Grease a 13 x 9 inch pan with non-stick cooking spray. Combine egg, oil and buttermilk in a small bowl. IN a large bowl, whish together flour, sugar, cocoa, baking soda and salt. Beat egg mixture into dry ingredients; continue beating until well blended. Slowly stir in the hot coffee. Place mixture into prepared pan. Bake for 30-35 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.

For topping:
Mix sugar and milk in heavy saucepan until sugar is dissolved. Add butter and bring to a boil. Remove from heat. Place chocolate chips in a bowl and pour mixture on top. Stir until smooth. Spread warm chocolate topping over cooled cake. Drizzle caramel topping over frosting and sprinkle with pecans.

Ginger Ball Cookies

INGREDIENTS:

3/4 cup shortening
1 cup sugar
1 egg, well beaten
4 tsp. Molasses
2 cups flour
2 tsp. Soda
1 tsp, cinnamon
1 tsp. Ginger
1/2 tsp. Cloves
1/4 tsp. Salt

PREPARATION:

Cream shortening and sugar. Mix in egg and molasses. Add sifted dry ingredients and mix well. Shape into 1 inch balls and roll in additional sugar. Place on cookie sheet and bake at 350 degrees for about 12 minutes (tops will be cracked). Makes about 4 dozen cookies.

Pecan Pie

INGREDIENTS:

3 eggs
1/2 cup sugar
1 cup corn syrup
1 tsp. Vanilla
2 tsp. Butter
1 cup pecans
1/8 tsp. Salt
1 unbaked pie crust

PREPARATION:

Preheat oven to 350 degrees. Beat eggs. Add sugar and remaining ingredients, stirring well. Pour in to unbaked pie crust. Bake for 45 minutes.

Peanut Brittle

INGREDIENTS:

2 3/4 cups granulated sugar
1/2 stick unsalted butter
2/3 cup water
1 1/2 cups lightly salted peanuts

PREPARATION:

Grease and line a 9 x 13-inch pan with foil.

In a large, heavy saucepan over moderate heat, cook the sugar, butter, and water, stirring occasionally, until the mixture becomes a golden-brown syrup, about 25 minutes. Remove to a cool surface. Stir in the peanuts and pour mixture into the pan, spreading the nuts evenly. Let peanut brittle set and cool before breaking into bite-size pieces. It can be stored in an airtight container in a cool, dry place for up to 1 month

Snow Balls

Roll these butter cookies in confectioners' sugar and colored sugars for a festive occasion.

INGREDIENTS:

1 cup butter
1/2 cup confectioners' sugar
1/2 teaspoon salt
2 teaspoons vanilla extract
2 cups sifted all-purpose flour
2 cups finely chopped pecans
confectioners' sugar
colored sugar sprinkles, optional

PREPARATION:

Cream butter and 1/2 cup confectioners' sugar until light. Add salt, vanilla, flour, and chopped pecans; mix well. Chill dough for 2 hours. Shape dough into 1-inch balls and place on ungreased baking sheet.

Bake at 350° for 12 to 15 minutes. While cookies are still warm, roll in confectioners' sugar then in colored sugar.

Makes about 4 dozen cookies.

Lemon Snowballs

INGREDIENTS:

1/4 cup shortening
1/4 cup butter
2/3 cup granulated sugar
2 teaspoons grated lemon zest
1 egg
3 tablespoons lemon juice
1 tablespoon water
1 3/4 cups sifted all-purpose flour
1/4 teaspoon soda
1/4 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup finely chopped pecans
1 cup sifted confectioners' sugar

PREPARATION:

Cream butter, shortening, and sugar until light; beat in lemon zest and egg. Stir in lemon juice and water. Sift together the flour, soda, cream of tartar, and salt. Stir into the first mixture. Stir in chopped pecans. Flour hands and shape dough into small balls. Place balls about 1 inch apart on ungreased baking sheet. Bake for about 10 to 15 minutes in a preheated 350° oven. Cookies should be browned on the bottom, but not on top. Immediately remove hot cookies from the baking sheet and roll in confectioners' sugar. Makes about 3 to 4 dozen cookies, depending on size.

Rocky Road Cookies

INGREDIENTS:

1 1/4 cups all-purpose flour
1/2 cup butter
1/4 cup light brown sugar, packed
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/2 cup chopped walnuts or pecans
1/2 cup raisins
1/2 cup butterscotch morsels
1/2 cup milk chocolate morsels
1/2 to 3/4 cup miniature marshmallows

PREPARATION:

Put first 7 ingredients into a large mixing bowl. Beat with an electric mixer at low speed until well blended, scraping bowl from time to time. Stir in nuts, raisins, butterscotch and chocolate morsels.

Grease large baking sheets; drop cookie dough by heaping tablespoonfuls about 2 inches apart.

Bake in a preheated 375° oven for 10 minutes.

Remove cookie sheets from oven; press 2 or 3 miniature marshmallows onto each cookie. Bake cookies 2 minutes longer, or until marshmallows are slightly melted and are sticking to the cookies.

Remove cookies to racks to cool completely. Store in tightly covered container for up to 1 week. Makes about 2 dozen Rocky Road Cookies.

Cherry and Nut Cookies

INGREDIENTS:

1/2 cup shortening
1/4 cup butter, room temperature
1 teaspoon vanilla
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1/2 cup chopped pecans or walnuts
1/4 cup maraschino cherries, finely chopped
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cream of tartar

PREPARATION:

Place shortening, butter, vanilla, sugars, and egg in a bowl and beat. Add nuts and cherries; mix well. Sift together dry ingredients; mix about half of the sifted mixture into the batter. Add remaining sifted mixture; knead dough with hands until smooth.

Pack firmly and shape into two 2 by 2-inch bars. Wrap bars in waxed paper. Chill until firm. Cut in 1/8-inch slices and place on ungreased baking sheet. Bake at 400° for 6 to 8 minutes. Makes about 5 dozen.

Coconut Balls

INGREDIENTS:

1/3 cup sweetened condensed milk
1 1/2 cups grated coconut
1 egg white
1 teaspoon vanilla

PREPARATION:

Mix sweetened condensed milk with the coconut. Beat egg white until stiff peaks form; stir into milk and coconut mixture with vanilla. Mix well; shape into balls and bake on a greased baking sheet or nonstick silicon sheets at 375° until lightly browned.

Remove from pan while hot. Makes about 2 dozen small cookies.

Magic Cookie Bars

INGREDIENTS:

1/2 cup butter
1 1/2 cups graham cracker crumbs
1 can (14 ounces) sweetened condensed milk
1 pkg (6 ounces) semisweet chocolate chips
1 can (3 1/2 ounces) flaked coconut, or about 1 1/3 cups
1 cup chopped pecans

PREPARATION:

Preheat oven to 350°.

Melt butter in a 13 x 9-inch baking pan. Sprinkle crumbs evenly over melted butter; pour sweetened condensed milk evenly over crumbs. Top evenly with remaining ingredients; press down firmly.

Bake 25 to 30 minutes or until lightly browned. Cool magic cookie bars before cutting.

Sugar Cookies

INGREDIENTS:

1/3 cup butter or margarine, softened
1/3 cup shortening
3/4 cup sugar
1 teaspoon baking powder
pinch salt
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
granulated sugar, colored sugar, or cinnamon sugar
icing, optional

PREPARATION:

Beat butter and shortening together with an electric mixer. Add sugar, baking powder and a pinch of salt. Beat until well combined, scraping bowl. Beat in egg and vanilla then as much flour as you can with the electric mixer.

Stir in the remaining flour. Cover and chill for 1 to 3 hours; working with 1/2 of the dough at a time, cut into desired shapes. If desired, sprinkle with colored sugar, granulated sugar, or cinnamon sugar before baking. Bake on ungreased cookie sheets at 350° for about 8 to 10 minutes, or just until edges are firm and bottoms are lightly browned. Ice when cooled, if desired. Makes about 36 cookies.

Puppy Chow

INGREDIENTS:

9 cups rice Chex cereal
1 cup semi sweet chocolate chips
1/2 cup creamy peanut butter
1/4 cup margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

PREPARATION:

Place the chex cereal in a large bowl that is large enough to have enough room to stir things up. Melt the chocolate chips, margarine, and peanut butter in a microwave safe dish, in the microwave for 1 1/2 minutes, or until smooth and creamy when stirred. Add the vanilla, and stir. Pour over the cereal and stir until the cereal is evenly coated. Put the powdered sugar in a large paper sack, add the coated cereal and shake until evenly coated with the powdered sugar. Spread over a sheet of waxed paper until cooled off. Store in an air tight container.