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GLAZED COFFEE BALLS

~Submitted by Lillian, FL

Source: Company’s Coming by Jean Paré

2 cups Graham Cracker crumbs
½ cup powdered sugar
½ cup finely chopped pecans
½ cup hot water
1 tsp. instant coffee granules
2 Tbsp. butter

GLAZE

1 cup powdered sugar
1 Tbsp butter, softened
1 Tbsp prepared coffee (save some from breakfast, or make a bit more of the instant type)

For Glaze: Mix sugar, butter and coffee, adding more sugar or coffee if needed for proper consistency. Dip balls I glaze and let dry on waxed paper.

Measure crumbs, sugar and pecans into bowl . In a measuring cup, measure hot water. Stir in coffee granules and butter to melt. Pour over crumb mixture. Stir well and form into small balls. Dip into glaze. Makes about 40.


NUTMEG COOKIE LOGS

~Submitted by Lillian, FL

Makes about 8 doz.

Sift together: 3 cups sifted flour (not self-rising)
1 tsp. nutmeg

Cream: 1 cup butter. Gradually add: 3/4 cup sugar and cream well.

Blend in: 1 unbeaten egg
2 tsp. vanilla extract and
2 tsp rum extract

Add gradually: the dry ingredients; mix thoroughly.

Shape pieces of dough on lightly floured surface into long rolls, 1/2" in diameter. Cut in 3" pieces, or smaller. I roll them between my hands like a pencil. Place on Ungreased baking sheet.

Bake at 350 12 to 15 minutes until light golden brown Cool; spread frosting on tops and sides of cookies. Mark frosting with tines of fork to resemble bark. Sprinkle wit nutmeg.


FROSTING FOR NUTMEG LOGS:

Cream 3 Tbsp. butter with 1/2 tsp Vanilla and 1 tsp. Rum extracts. blend in 1/2 cup sifted confectioners' sugar, beating well. Add 2 cups additional confectioners' sugar alternately with 2 to 3 Tbsp. undiluted evaporated milk or cream, beating well after each addition until smooth.

These cookies freeze well and keep well.


FRUIT AND NUT TARTS

~Submitted by Lillian, FL

These are called “She Tarts” and date back to old England and Wales. This was my Grandmother’s recipe and my Mother made them for every Christmas. One of my favorite desserts!

6 eggs
1 cup butter
1 large cup raisins
1 large cup currants
2 cups granulated sugar
1# chopped nuts
1 tsp. vanilla
Pinch of salt
Rich pie crust

Cut pie crust dough into rounds to fit muffin pans.

Mix remainder of ingredients and pour into crusts.

Bake at 375º for about 40 minutes. There was never a time or temperature given for this but the time and temp. above is what I use. Bake as you would bake a pecan pie, but for shorter time. Watch so that they do not burn.

You may also want to cut time involved by using frozen tart shells from local groceries. They work well. This recipe will fill 36 shells.


STICKY BUNS

~Submitted by Lillian, FL

These were only one type of rolls baked by Mother for Christmas morning. She made them during the year, but especially at holiday time. I still make them each Thanksgiving and Christmas and give some of them to friends and neighbors.

DOUGH:

1 pkg. dry yeast
1 cup scalded milk, lukewarm
½ cup sugar, granulated
1 tsp. salt
2 eggs, beaten
½ cup melted shortening
4½ cups all-purpose flour

SPREAD:

Soft butter
1 cup sugar (I use brown)
2 Tbsp cinnamon. Mix the sugar and cinnamon together.

TOPPING: Make this while dough is rising.

1 cup butter
1 1/3 cups brown sugar
4 tsp. light corn syrup

Melt butter, add sugar and corn syrup. Bring to a rolling boil and take off heat immediately. Do NOT overcook. Pour into two 9” X 13” pans and sprinkle coarsely chopped nuts over syrup. Set aside.

To make dough:

Place yeast in large bowl. Add lukewarm milk and stir until dissolved. Stir in sugar, salt and eggs. Add half the shortening and half of the flour, beating until smooth. Add remaining flour, mix well; add remaining shortening and mix. Knead until smooth. Place in greased bowl, cover and let rise until double.

Roll out the dough into two rectangles 9” X 18”. Spread each rectangle with soft butter and sprinkle with sugar and cinnamon mixture. Roll up tightly from the long side. Pinch edges together and cut into slices, at least 1” thick. Place rolls, cut side down, on syrup in pans. Cover and let rise until double in size. Bake at 375º for 20 to 30 minutes. Turn immediately over onto aluminum foil and let pan rest on top for a few minutes to allow syrup to run down over rolls. Slide onto serving platter.

Wrap in foil to store or freeze. These will freeze well and can be thawed and heated or put directly into an oven (350º ) for 20 minutes to heat through.


FABULOUS CHEESECAKE

~Submitted by Lillian, FL

Source: Country Cakes by Blair of Columbus, 1984

This is a favorite of the entire family. It doesn’t seem like holiday time if this isn’t present among the desserts offered.

Prepare a 9½” springform pan with:
2 cups graham cracker crumbs
2 Tbsp sugar
½ cup softened butter

Mix together well and press onto bottom and just about ½ “ up sides of pan. Bake for 8 minutes at 325º. Cool.

2 (8oz. each) pkgs cream cheese
1 # creamed cottage cheese
1½ cups granulated sugar
4 eggs, slightly beaten
3 Tbsp cornstarch
1 tsp vanilla
½ # butter, melted
1 pint sour cream
3 Tbsp flour
2 Tbsp lemon juice

Beat cream cheese and cottage cheese until smooth and creamy. Gradually beat in the sugar, then one egg at a time until well combined. At low speed on electric mixer, beat in cornstarch, flour, lemon juice and vanilla. Add melted butter and sour cream, beating just until smooth. Pour into prepared pan and bake at 325º for 1 hour and 10 minutes or until firm around the edges. Turn off oven; let cool completely in oven for 2 hours. Remove from oven and continue cooling; then refrigerate for several hours or until well chilled.

Serve with fresh fruit, sweetened to taste, such as; strawberries, blueberries, peaches or pineapple.

Some in the family are “purists” and want no topping at all.


FUDGE NOUGATS

~Submitted by Lillian, FL

Source: 1964 Pillsbury Bake-Off.

This is a cross between cookie and candy. Whatever you call it, call it delicious.

Combine in a saucepan:
2 cups granulated sugar
½ cup butter
1 cup evaporated (not sweetened) milk

Over medium heat, bring to a full boil, stirring constantly. Boil for 10 minutes, stirring occasionally.

Stir in:
1 cup chocolate chips
¾ cup all-purpose flour
1 cup finely crushed graham crackers
¾ cup chopped walnuts
1 tsp vanilla

Spread into a well buttered 9”X 9” square pan. If desired, top with one walnut half per piece. Cool and cut into squares.


CHOCOLATE CRINKLES
Makes about 6 doz. Cookies

~Submitted by Lillian, FL

Source: Gold Medal booklet, approx. 1957

1/2 cup vegetable oil
4 sq. unsweetened chocolate, (4 oz.), melted
2 cups granulated sugar
4 eggs
2 tsp. vanilla
2 cups flour (sifted or stirred and measured)
2 tsp.. baking powder
1/2 tsp. salt
1 cup confectioners' sugar

Mix oil, chocolate, and granulated sugar. Blend in eggs, one at a time, until well mixed. add vanilla. Stir flour, baking powder, and salt into oil mixture. Chill several hours or overnight.

Heat oven to 350. Drop teaspoonful of dough into confectioners' sugar and roll, shaping into balls. Place about 2" apart on greased baking sheet. /bake 10 to 12 min. Do Not overbake. These will burn easily.

These freeze well. I usually roll them in the sugar in a round Tupperware bowl and they are easier to handle. This is a soft dough and will warm quickly if handled too long.


GOLDEN NUGGETS

Makes about 6 doz cookies

~Submitted by Lillian, FL

Source: Better Homes and Gardens, 1969

1 cup dried apricots, coarsely cut up
1/2 cup water
1/2 cup butter and 1/2 cup shortening, such as Crisco
1/2 cup brown sugar and 1/2 cup granulated sugar
1 egg
1 tsp vanilla and 1/2 tsp almond extract
1 3/4 cup flour
2 tsp. baking powder
1/2 tsp salt
1 1/2 to 2 cups flaked coconut
toasted whole almonds

Cook apricots in water over low heat 5 to 10 minutes, until water is absorbed. Cool. Mix shortening and sugars until fluffy. Add egg, flavorings, and apricots. Mix in flour, baking powder and salt. Chill dough several hours.

Heat oven to 350. Drop heaping teaspoonfuls of dough into coconut to coat. Place 2" apart on lightly greased baking sheet. Top with an almond. Bake for 12 to 15 minutes.

I usually make these smaller than the heaping spoonful. I tend to like smaller cookies.


FORGOTTEN COOKIES

Makes 2 to 3 doz.

~Submitted by Lillian, FL

Pre-heat oven to 350.

3/4 cup granulated sugar
2 egg whites, beaten
1/2 tsp. vanilla extract
Pinch of salt
3/4 cup semi-sweet chocolate chips or mint-flavored, if preferred
1/2 cup chopped nuts

Beat sugar into egg whites. Add vanilla and salt, beating until egg whites are stiff. Fold in chips and nuts. Drop by small spoonfuls onto foil that has been placed on cookie sheets. Place cookie sheets in oven and TURN OVEN OFF. Leave in oven overnight or 6 to 8 hours, WITH OUT OPENING DOOR. NOTE; Be sure to make cookies small, bite sized.


CRÈME DE CACAO BALLS

~Submitted by Lillian, FL

Source: Southern Living Christmas Cookies

2½ cups crushed chocolate sandwich cookies
1 cup chopped walnuts
1 cup sifted powdered sugar
1/3 cup crème de cacao
2 Tbsp. dark corn syrup
Additional powdered sugar

Combine crushed cookies, walnuts, and 1 cup sugar. Add crème de cacao and syrup; mix well. Shape dough into 1-inch balls; roll in additional powdered sugar. Place in an airtight container; chill overnight.

Yield: 3 dozen


SUGAR CRISS CROSS COOKIES

~Submitted by Lillian, FL

These are so good. I’m including variations that I find good, also.

½ cup Crisco
¾ cup granulated sugar
1 egg
½ tsp vanilla
1 ¾ cup sifted flour (all-purpose)
¾ tsp cream of tartar
¾ tsp baking soda
¼ tsp salt

Mix sugar and Crisco together well. Add vanilla and egg. Mix until smooth. Sift together dry ingredients and add to first mixture. Roll dough into balls the size of a walnut and place 3” apart on an ungreased cookie sheet. Flatten criss cross design over tops with a fork, dipped in flour. Bake 8 to 10 minutes at 375º.

Yields: 38 to 42 cookies

Variations:

Substitute lemon or orange extract for vanilla, add lemon or orange peel to dough. Sprinkle with lemon or orange sugar and flatten with a glass, rubbed with a little oil and then dipped into sugar.

This is easily doubled and the cookies freeze well.

To make lemon or orange sugar: Add 2 drops extract or 1 Tbsp. grated peel from lemon or orange to ½ cup sugar.


THE ULTIMATE CHOCOLATE CAKE

~Submitted by Lillian, FL

This is decadent! It stays moist and is very rich.

1 (18.25 oz.) package Devil’s Food Cake Mix ( I also like the Chocolate Fudge Cake Mix)
1 (3¾ oz.) pkg. instant chocolate pudding mix
1 cup sour cream
½ cup cooking oil
½ cup coffee, cold
½ cup dark rum *
4 eggs
2 cups chocolate chips

Combine cake mix, pudding mix, sour cream, oil, coffee, rum, and eggs. Mix to blend then beat for 1 minute. Scrape sides of bowl and beat 1 minute more. Fold in chocolate chips and pour batter into two 9” round pans, which have been greased and floured. Bake at 325º 35 to 40 minutes. Cool in pans for 10 minutes and then remove to wire rack to cool completely. Frost with chocolate icing or serve with whipped cream. Can be baked in a greased Bundt pan for 40 to 60 minutes at 300º. Cool in pan for 30 minutes and then turn out to complete cooling.

* We never have rum here, so I use 2 or 3 Tbsp rum extract and fill the cup to reach ½ cup.




FRENCH YULE LOG

~Submitted by Richard, Bradenton, FL

Makes 10 to 12 servings

Ingredients
Powdered sugar
4 eggs, separated
3/4 cup sugar, divided
3/4 cup ground blanched almonds
1/3 cup all-purpose flour
1/3 cup HERSHEY'®S Cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup water
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Whipped Cream Filling (recipe follows)
Creamy Cocoa Log Frosting (recipe follows)

1. Heat oven to 375°F. Line 15-1/2×10-1/2×1-inch jelly-roll pan with foil; generously grease foil. Sift powdered sugar onto clean towel.

2. Beat egg yolks in medium bowl 3 minutes on medium speed of mixer. Gradually add 1/2 cup sugar, beating another 2 minutes until thick and lemon-colored. Combine almonds, flour, cocoa, baking soda and salt; add alternately with water to egg yolk mixture, beating on low speed just until blended. Stir in vanilla and almond extracts.

3. Beat egg whites in large bowl until foamy. Gradually add 1/4 cup sugar, beating until stiff peaks form. Carefully fold chocolate mixture into beaten egg whites. Spread batter evenly into prepared pan.

4. Bake 16 to 18 minutes or until top springs back when lightly touched. Cool in pan on wire rack 10 minutes; remove from pan onto prepared towel. Carefully remove foil. Cool completely.

5. Cut into four equal rectangles approximately 3-1/2×10 inches. Chill layers while preparing filling and frosting. Place one cake layer on serving plate. Spread one-third (about 1 cup) Whipped Cream Filling evenly over cake layer; top with another cake layer. Repeat with remaining cake and filling, ending with cake layer. Refrigerate about 1 hour before frosting. Generously frost loaf with Creamy Cocoa Log Frosting. Swirl frosting with spatula or score with fork to resemble bark. Refrigerate at least 4 hours before serving. Garnish with shaved chocolate and holly, if desired. Cover; refrigerate leftover dessert.

Whipped Cream Filling
Makes about 3 cups filling

Ingredients
1-1/2 cups cold whipping cream
1/3 cup powdered sugar
1 teaspoon vanilla extract

Combine whipping cream, powdered sugar and vanilla in large bowl. Beat until cream is stiff. (Do not overbeat.)

Creamy Cocoa Frosting
Makes 2-1/2 cups frosting

Ingredients
3-1/2 cups powdered sugar
1/2 cup HERSHEY'®S Cocoa
1/2 cup (1 stick) butter or margarine, softened
2 tablespoons light corn syrup
2 teaspoons vanilla extract
1/3 cup milk

Combine powdered sugar and cocoa. Beat butter, 1/2 cup cocoa mixture, corn syrup and vanilla in medium bowl until smooth. Add remaining cocoa mixture alternately with milk, beating until smooth and of spreading consistency.

Source: Hershey's




WHITE CHRISTMAS JEWEL FUDGE

~Submitted by Richard, Bradenton, FL

Makes 2-1/4 pounds fudge

Ingredients
3 (6-ounce) packages premium white chocolate chips
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1-1/2 teaspoons vanilla extract
1/8 teaspoon salt
1/2 cup chopped green candied cherries, if desired
1/2 cup chopped red candied cherries, if desired

1. In heavy saucepan over low heat, melt chips with EAGLE BRAND®, vanilla and salt. Remove from heat; stir in cherries, if desired. Spread evenly in foil-lined 8- or 9-inch square pan. Chill 2 hours or until firm.

2. Turn fudge onto cutting board; peel off foil and cut into squares. Store covered in refrigerator.

Tip Fudge makes a great homemade holiday gift!

Source: Eagle Brand® Sweetened Condensed Milk


GINGER PUMPKIN CHEESECAKE

~Submitted by Richard, Bradenton, FL

Gingersnaps give this festive pumpkin cheesecake its "ginger" flavor and makes the crust extra special too.

Prep Time: 20 minutes
Cook Time: 65 minutes
Chill: 2 hours to overnight
Makes 12 servings

Ingredients:
8 ounces gingersnaps, finely crushed
3 tablespoons butter or margarine, melted
2 tablespoons sugar
2 packages (8 ounces each) cream cheese or Neufchatel cream cheese, softened
3/4 cup light brown sugar, firmly packed
3 large eggs
2 teaspoons McCormick® Pure Vanilla Extract
1 can (15 ounces) pumpkin
1 tablespoon flour
2 teaspoons McCormick® Pumpkin Pie Spice
whipped cream
pecan halves

Directions:

1. Preheat oven to 325°F. Combine gingersnap crumbs, butter and sugar. Press into bottom and sides of a 9-inch springform pan. Bake 15 minutes. Remove from oven and set aside.

2. Beat cream cheese and brown sugar with electric mixer until fluffy. Add eggs, one at a time, beating after each addition. Add next 4 ingredients and beat until smooth. Pour into crust. Bake 50 minutes or until lightly browned on top and almost set.

3. Remove from oven and cool completely in pan on wire rack. Cover and refrigerate several hours or overnight.

4. Run knife around inside edge of pan and release sides. Place on serving plate and garnish with whipped cream and pecan halves.

Source: McCormick

SPICED NUTS

~Submitted by Jessica, Corfu, Greece

1/2 tsp. ground cumin
1/2 tsp. chili powder
1/2 tsp. curry powder
1/2 tsp. garlic salt
1/4 tsp. cayenne pepper
1/4 tsp. powdered ginger
1/4 tsp. ground cinnamon
2 tbsp. olive oil
2 c. shelled whole almonds or pecans
1 tbsp. coarse (Kosher) salt (optional)
Extra garlic salt (optional)

Preheat oven to 325 degrees. In a bowl mix cumin, chili powder, curry powder, garlic salt, cayenne, ginger and cinnamon. Set aside. Heat oil in a non-stick skillet over low heat. Add spice mixture and stir well. Simmer for 3-4 minutes to mellow flavors. Place nuts in a bowl. Scrape spice mixture onto nuts and toss well. Spread nuts in one layer on a baking sheet. Bake for 15 minutes, shaking the pan once or twice. Remove from oven. With a rubber spatula toss nuts with any spices and oil on bottom of pan. Let rest for 2 hours in a cool place. Store in airtight jars or pack up as gifts.

OR for a sweeter version

1 lb. nuts (assorted or all of a kind, pecans are really good like this)
1 egg white, beaten
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 c. sugar

Fold dry ingredients into egg whites; mix well. Add nuts and mix. Spray cookie sheet with Pam and spread nuts on pan. Bake at 250 degrees for 40 minutes. Stir every 15 to 20 minutes. (Watch, because the sugar can burn)


REALLY GREAT FRUITCAKE

~Submitted by Jessica, Corfu, Greece

1 c. shortening
2 c. brown sugar
6 lg. eggs
3 c. flour
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. ground cloves
1/8 tsp. ginger
1/2 tsp. baking soda
1 1/2 c. raisins
1/2 lb. shredded coconut (optional)
1/2 c. candied fruit, mixed
1 c. chopped figs
1/2 c. chopped dates
1 c. chopped walnuts
Grated rind & juice of 2 oranges
3/4 c. strong coffee
1/2 c. grape or strawberry jelly
1/2 c. molasses

Cream shortening until fluffy. Add brown sugar and eggs. Mix. Sift together dry ingredients and blend. Increase liquid by adding coffee, jelly and molasses. Mix until smooth and add raisins, optional coconut, candied and dried chopped fruit, nuts and oranges. Bake at 300 degrees. Time - loaves: 2 1/2 to 3 hours, small loaf pans: 1 1/2 hours. 5 to 6 loaves.


SPICE CAKE

~Submitted by Jessica, Corfu, Greece

1 c. oil
2 lg. eggs
1 1/2 c. sugar
2 1/2 c. plain flour
1 tsp. soda
1 c. buttermilk
1 tsp. vanilla
1/2 tsp. each of cinnamon, nutmeg, allspice
1 c. nuts
1/3 bag of frozen coconut, or fresh
1 c. dates
1 c. raisins (if dry pour boiling water over them & drain, dust with flour)

Beat eggs with sugar. Add oil. Add part of flour and half of the buttermilk. To other buttermilk stir in soda and then add this to mixture, fold in nuts, raisins, etc. Bake at 325 degrees in 3 layers for 25 minutes.

Glaze:
2 1/2 c. sugar
1 1/2 c. buttermilk
3 tbsp. white Karo
3/4 stick margarine
1 c. coconut

Boil and then simmer for approximately 25 minutes. When layers come out of oven, make holes and pour some over layers then. You will have about a cup of mixture left, boil again and then beat until thick. Spread on top.


BLACK AND GOLD FRUITCAKE

~Submitted by Pat, Auburn, WA

3 cups Bisquick (or preferred baking mix)
1 cup sugar
6 eggs
1 tsp. almond extract
1-1/2 cups dried apricots (about 8 ounces)
1 cup candied pineapple
1 cup golden raisins
1 tsp. ground cinnamon
2 tsp. vanilla
3 ounces semisweet chocolate, melted and cooled
1 cup candied cherries
2 pkg. (8 ounces each) pitted dates

Heat oven to 300 degrees F. Grease and flour two 6-cup bundt cake pans or ring molds, or 2 loaf pans, 8-1/2x4x2-1/2 or 9x5x3 inches. Beat baking mix, sugar and eggs in large bowl on low speed until blended. Beat on medium speed 2 minutes. Pour half of the batter into another large bowl; beat in almond extract until smooth. Stir in apricots, pineapple and raisins.

Beat cinnamon, vanilla and chocolate into remaining half of batter, using same beaters, until smooth. Stir in cherries and dates. Divide chocolate batter between pans; spread evenly. Divide gold batter between pans, carefully spooning over chocolate batter; spread evenly. Bake bundt pans about 1 hour 20 minutes to 1 hour 30 minutes; loaf pans about 1 hour 30 minutes to 1 hour 40 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Invert bundt cakes onto wire rack; turn loaves out of pans and place top side up on wire rack. Cool completely. Wrap tightly and refrigerate 1 day before slicing. 2 loaves (16 slices each).


RUM BALLS

~Submitted by Barbara, Chula Vista, CA

1 (12 ounce) package vanilla wafers
Powdered sugar
2 tablespoons cocoa
1 cup finely chopped nuts
1/2 cup light corn syrup
2 to 4 ounces dark rum

Crush vanilla wafers very fine. Blend in 1 cup powdered sugar, cocoa, and nuts. Mix syrup and rum. Add to wafer mixture and let stand 30 minutes. Form into small balls and roll in additional powdered sugar.

Store in airtight containers.

Makes about 6 dozen.


SYLTKAKOR
(Jam Filled Cookies)

~Submitted by Barbara, Chula Vista, CA

1/2 pound butter OR margarine
1/3 cup plus 1 tablespoon sugar
1/2 beaten egg
2 1/3 cups flour
1/2 teaspoon almond extract
7 tablespoons powdered sugar
1 tablespoon water
Finely chopped blanched almonds
Jelly or jam

Cream butter until light, then beat in sugar. Add egg. Gradually work in flour, than add almond extract. On a floured board, roll dough out 1/8 inch thick. Cut with scalloped circular cutter about 2 inches in diameter. With a thimble or other small round cutter, cut a hole in center of half the cookies.

Place on greased baking sheets and bake at 350 degrees F. until lightly browned, 10 to 15 minutes. Beat powdered sugar and water together to make a glaze. Glaze cookies with hole in the center with this mixture and sprinkle with chopped nuts. Spread remaining cookies with favorite jelly. Sandwich cookies together with glazed cookies on top.

Makes about 2 dozen.


MEXICAN WEDDING CAKES

~Submitted by Barbara, Chula Vista, CA

These are very popular in Southern California at Christmas time.

1 cup butter OR margarine
Powdered sugar
1/8 teaspoon salt
2 teaspoons vanilla
2 cups flour
1/2 cup chopped nuts

Cream together butter and 1/4 cup powdered sugar. Add salt, vanilla, flour, and nuts and mix well. Roll dough into small balls and place on greased baking sheets. Bake at 325 degrees F. for 15 minutes. Roll in additional powdered sugar while warm.

Makes about 4 dozen.


TWINKLE TWINKLE LITTLE STARS

~Submitted by Mary, Nashville, TN

6 flour tortillas (10" size)
3 tbsp butter or margarine, melted
½ tsp dried basil
½ tsp dried thyme
¼ tsp seasoned salt
¼ tsp garlic powder
1/8 tsp pepper

Brush both sides of each tortilla with butter. Combine remaining ingredients; sprinkle over one side of tortillas. With a 2-1/2" star-shaped cookie cutter, cut out several stars from each tortilla; discard scraps. Place stars on ungreased cookie sheets. Bake at 400º F for 7 to 9 minutes or until crisp. Yield: 6 servings

Note: I found it easier to cut the stars and then sprinkle with the other ingredients. Also, I had to make a second batch of the seasonings.


COUNTRY SPICE CAKE

~Submitted by Larry Holmes, Ontario, Canada

1 ½ cups sugar
3/4 cup shortening
3 large eggs
1 tablespoons vanilla extract
2 ½ cups cake flour (not self-rising)
1 ¼ cups milk
2 ½ teaspoons baking powder
2 teaspoons ground ginger
2 teaspoons cinnamon
1 teaspoon salt
½ teaspoon ground cloves
Molasses Butter Cream (follows)

Preheat oven to 350° F. Grease and flour three 8-inch cake pans.

In a large bowl, with mixer at high speed, beat sugar and shortening until mixture has a sandy appearance, about 2 minutes, constantly scraping the bowl with rubber spatula. Beat in eggs and vanilla until smooth, about 2 minutes. Reduce speed to low. Add cake flour, milk, baking powder, ginger, cinnamon, salt and cloves. Beat until just combined. Increase speed to medium; beat 1 minute, occasionally scraping bowl.

Pour batter into pans. Bake 20 to 25 minutes until toothpick inserted in center comes out clean. Cool layers in pans on wire racks 10 minutes. Remove from pan; cool completely on racks.

Prepare Molasses Butter Cream. Place 1 cake layer on cake plate; spread with scant 1 cup butter cream. Repeat layering, ending with a cake layer. Frost side and top of cake with remaining butter cream. Refrigerate cake is not serving right away.

Makes 16 servings.

Molasses Butter Cream

1 cup butter, softened
1 8-ounce package light cream cheese, slightly softened
1 16-ounce package confectioners’ sugar
¼ cup light molasses

In large bowl, with mixer at high speed, beat butter and cream cheese until smooth. With mixer at low speed, beat in sugar and molasses until mixture begins to com together. Increase speed to medium-high; beat until smooth with an easy spreading consistency.


VANILLA-PECAN ICE-CREAM TORTE

~Submitted by Larry Holmes, Ontario, Canada

1 cup pecan halves, toasted and cooled
20 gingersnap cookies
2 tablespoons sugar
3 tablespoons butter, melted
3 pints vanilla ice cream
2 tablespoons plus 1 teaspoons pumpkin-pie spice

Preheat oven to 375? F. Reserve 16 pecan halves for garnish. In food processor with knife blade, blend remaining pecan halves with gingersnaps and sugar until mixture is finely ground.

In 9-inch springform pan, with fork, stir cooking mixture and melted butter until moistened. With hand, press mixture onto bottom of pan.

Bake crust 8 minutes. Cool completely on rack.

Let ice cream soften on counter 20 minutes. In large bowl, mix softened ice cream and pumpkin pie spice until blended. Spread over crust. Place pecan halves around top edge of torte. Cover torte and freeze at least overnight or up to 1 week.

To serve, let frozen torte stand at room temperature about 15 minutes for easier slicing. Remove side of springform pan.

Makes 16 servings.


PUMPKIN-RAISIN-BREAD PUDDING

~Submitted by Larry Holmes, Ontario, Canada

1 16-ounce loaf raisin bread with cinnamon
5 cups milk
1 ¼ cups sugar
1 16-ounce can solid pack pumpkin
3 tablespoons all-purpose flour
1 teaspoon ground ginger
1 teaspoon vanilla extract
6 large eggs
confectioners’ sugar for garnish

Preheat oven to 350° F. Cut each bread slice into 4 pieces. In a very large bowl, with wire whisk or fork, beat milk, sugar, pumpkin, flour, ground ginger, vanilla extract, and eggs until well mixed. Add bread; gently press down bread to coat well. Let bread soak in milk mixture 15 minutes. Spoon mixture into 13” by 9” glass baking dish.

Set baking dish in large roasting pan; place on oven rack. Fill roasting pan with boiling water to come halfway up side of baking dish.

Bake bread pudding 1 ¼ hours or until knife inserted in center of pudding comes out clean. Carefully remove baking dish from water in roasting pan to wire rack. Serve warm, or refrigerate to serve cold later. Sprinkle with confectioners’ sugar to serve.

Makes 14 servings.


BUTTERSCOTCH SWIRL BROWNIES

~Submitted by Larry Holmes, Ontario, Canada

1 cup all-purpose flour
¾ teaspoon salt
½ teaspoon baking powder
¾ cup butter, cut in pats
3 ounces unsweetened chocolate, chopped
½ teaspoon espresso powder
1 ½ cups sugar
3 eggs
1 teaspoon vanilla
1 cup toffee-brickle baking bits

Butterscotch Swirl:
¾ cup butterscotch morsels
¼ cup all-purpose flour
2 ounces cream cheese, at room temperature

Heat oven to 350° F. Line 13 x 9 x 2-inch baking dish with aluminum foil. Coat with nonstick cooking spray.

Stir together flour, salt and baking powder in a small bowl. Melt butter in large bowl in microwave oven at 100% power for about 90 seconds or in large saucepan over low heat. Off heat, stir in the chocolate and espresso powder until smooth. Stir in sugar. Beat in eggs and vanilla until blended. Stir in flour mixture and brickle bits until combined. Scrape into prepared baking dish.

Prepare Butterscotch Swirl: Mel butterscotch morsels in medium-size bowl in microwave oven following package directions, or in top of double boiler over simmering water, stirring until smooth. Stir in flour and cream cheese until blended. Scrap into plastic food-storage bag, pushing mixture to one corner; snip off ¼ inch from corner.

Squeeze cream cheese mixture into decorative pattern over top of brownie mixture. Swirl with knife to blend mixtures in marble pattern.

Bake in 350° F. oven for 25 minutes, or until center is just firm to touch. Cool brownie completely in pan on wire rack. Cut into 20 bars.


YOGHURT CAKE

~Submitted by Robyn, Auckland, New Zealand

For 2 loaves

75g (2 ½ oz) butter, melted
1 cup (220g/8 oz) sugar
2 eggs
1 tsp vanilla
1 ½ cups flour
1 tsp baking soda
¼ tsp salt
300g (5oz) yoghurt

Melt butter until liquid but not hot. Measure sugar, eggs, and vanilla into a food processor bowl, add the melted butter and process to mix thoroughly.

Add the flour, baking soda and salt, then the yoghurt, and process very briefly, until combined. The mixture will be airy and puffy. Do not beat it or you will lose some of its lightness. Handle it as little and as gently as possible.

Turn mixture into two loaf tins, each lined with a strip of baking paper along their long sides and bottom.

Bake at 180ºC (350ºF) for 30 minutes, or until the centre springs back when pressed lightly, and a skewer comes out clean.

This cake is nicest eaten the same day as it is baked (or thawed) with the top dusted with icing sugar. Try slices topped with fresh berries, with extra yoghurt of the same flavour, or with cream.

Notes:

Use plain or flavoured, low fat or normal yoghurt.

Without a food processor, use a beater to combine the first four ingredients, then fold in the sifted dry ingredients and the yoghurt.


ECONOMICAL MERINGUES

~Submitted by Robyn, Auckland, New Zealand

These economical meringues keep for months and months, and can be produced at very short notice.

As well as eating them sandwiched, they can be roughly broken up and folded into vanilla-flavoured whipped cream. After standing for 15 minutes or so, they turn marshmallowy and the mixture makes an excellent accompaniment for summer berries.

For 75-100 small meringues:

2 egg whites
1 ½ cups (330g/12 oz) sugar
2 tsp vanilla
2 tsp vinegar
¼ cup (60ml/2 fl oz) boiling water

Place a fairly large bowl over a saucepan of just boiled water on a flat surface. Measure the ingredients into the bowl in the order given, and beat with a hand-held electric beater or a strong rotary beater at high speed, until a smooth, stiff meringue forms.

Cover two oven trays with wetted baking paper, or squares of non-stick Teflon liner.

Using a forcer bag with a many-pointed star nozzle, a heavy plastic bag with the corner cut out, or two teaspoons, shape the mixture into 75-100 small meringues, leaving some space on the tray for expansion during cooking.

Bake at 130-140ºC (250-275ºF) for an hour, or until meringues are quite dry. To test, remove and cool a meringue. It is cooked when it is dry right through when broken.

As soon as the meringues are cool, store them in airtight jars or canisters, or in unpunctured bags with the air sucked out, sealed with rubber bands.


CHOCOLATE PEAR CUSTARD

~Submitted by Robyn, Auckland, New Zealand

For 4-6 servings:

2 Tbsp custard powder
3 Tbsp cocoa
3 Tbsp sugar
1 egg
1 ½ cups (375 ml/12 fl oz) milk
1 (425g/15 oz) can pears
1 Tbsp butter
½ tsp vanilla essence

Mix the custard powder, cocoa and sugar together thoroughly in a medium-sized pan, so you will not get a lumpy mixture later. Add the egg, mix well, then stir in the milk and the juice drained from the can of pears.

Bring to the boil, stirring all the time. As soon as the mixture is hot, add the butter and vanilla and keep stirring and heating until the pudding is dark, thick and bubbling around the edges.

Remove from heat and, while the pudding cools, chop the pears into smaller pieces. Put into four to six individual dishes and pour the pudding on top, or put the pudding into the dishes and put the pears on top.

Serve plain or top with a little runny cream or whipped cream and decorate with chopped nuts.


REMARKABLE FUDGE

~Submitted by Shirley, San Diego, CA

Makes 4~4 1/2 pounds

NOTES: *Watch carefully after 260º.

4 cups sugar
1 13oz can milk
1 cup butter
2 cups chocolate chips
1 pint marshmallow cream
1 teaspoon vanilla
1 cup walnuts -- chopped and toasted

Butter sides of 3-quart saucepan, Add sugar, milk and butter. Cook over medium heat to softball stage (236 degrees), stirring frequently. Remove from heat; add chocolate chips, Marshmallow creme and vanilla. Beat until chocolate melts and Marshmallow creme is thoroughly mixed in. Add nuts and pour into 9x13 buttered pan. Score while warm; cut when cool and firm.

Variations:

Use white chips in place of chocolate and add maple flavoring and chopped toasted pecans or walnuts.

Use white chips in place of chocolate and add coconut flavoring and 1 cup grated coconut and 1 cup toasted cashews.

Use white chips in place of chocolate and more vanilla flavoring and add dried sweetened cranberries and chopped toasted macadamia nuts.

Use peanut butter chips and dry roasted peanuts.

Use butterscotch chips and nuts and or toffee chips.

Try cinnamon chips and ?

Note: Always use a candy thermometer. They are not that expensive and insures consistent results.

If you line your pan with foil you can lift it out to cut which is much easier to cut and also does not scratch the pan.

For Mexican orange fudge

Use same recipe except melt half of the sugar first (be careful not to burn) use white chips and 1 tablespoon grated orange peel. Be careful adding milk to melted sugar. (remove from stove first) If lumpy keep cooking until it melts again. Add pecans.


MEXICAN WEDDING CAKES

~Submitted by Shirley, San Diego, CA

2 cups (8oz.) Pecans, toasted -- finely chopped
2 cups butter -- softened
1 cup (3-1/2 oz.) Powdered sugar
4 teaspoons vanilla
4 cups (1lb 4oz) flour
Additional powdered sugar

Beat butter, sugar and vanilla until very fluffy. Gradually beat in pecans, beat in flour, roll into generous 1 inch balls. Space 1 1/4 inch apart on greased cookie sheet. Bake one sheet at a time in upper 3rd. of oven at 350 degrees for 12 to 15 minutes or until faintly tinged with brown. Cool on wire rack. When cool, roll in powdered sugar. Store airtight 2 weeks or freeze for one month. If freezing, do not roll in sugar until thawed.

Yield: 7 dozen


LEMON BARS

~Submitted by Shirley, San Diego, CA

2 cups flour
1/4 cup cornstarch
2/3 cup powdered sugar
1 cup butter

Topping:
4 large eggs
3/4 cup lemon juice
1/4 cup flour -- packed
2 teaspoons grated lemon peel
2 cups granulated sugar
1 teaspoon baking powder
Pinch of salt

Blend first 4 ingredients; press into ungreased 9x13 pan. Bake at 325 for 25 minutes.

Combine remaining ingredients in mixing bowl and beat for 3 minutes. Pour over baked crust and return to oven for another 25-30 minutes. Cool, dust with powdered sugar store in refrigerator overnight before cutting. If you line pan with foil they are easier to cut and doesn't scratch pan.

Optional Toppings

Orange Bars:

Sub 1/2 cup plus 2 tablespoons frozen orange juice (not diluted) and 2 tablespoons lemon juice for 3/4 cup lemon juice and grated orange rind for lemon rind.

Coconut Bars:

1-1/4 cup brown sugar; 2 eggs, well beaten; 2 teaspoons baking powder; ¾ cup nuts, chopped and toasted; ¾ cup coconut

Toffee Bars:

1-1/4 cups brown sugar; 2 eggs, well beaten; 2 teaspoons baking powder; ¾ cup pecans, chopped and toasted; ¾ cup toffee chips

Ginger Bars:

Add 1/2 cup minced crystallized ginger and 3/4 teaspoon powdered ginger to crust mixture.

Coconut crust:

Add 1/2 cup desiccated coconut to crust mixture.

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For Two...

WHITE CHOCOLATE LACE CUPS

Prep Time: 10 min
Total Time: 15 min
Makes: 2 servings

2 squares BAKER'S Premium White Baking Chocolate
2 tsp. grated orange peel
1/4 cup thawed COOL WHIP Whipped Topping
1/4 cup mixed berries (blueberries, raspberries and/or sliced strawberries)

LINE each of 2 cups in medium muffin pan with a piece of foil. Place in freezer for 5 min. Meanwhile, microwave chocolate in small microwavable bowl on MEDIUM (50%) 1-1/2 min.; stir until chocolate is completely melted.

DRIZZLE chocolate with a spoon onto bottoms and up sides of prepared muffin cups. Freeze an additional 5 min. Carefully remove foil cups from pan; gently peel off and discard foil.

STIR orange peel into whipped topping; spoon evenly into chocolate cups. Top with berries.

Nutrition (per serving)
Calories 190
Total fat 11g
Saturated fat 7g
Cholesterol 5mg
Sodium 30mg
Carbohydrate 21g
Dietary fiber 1g
Sugars 19g
Protein 2g
Vitamin A 0%DV
Vitamin C 10%DV
Calcium 4%DV
Iron 0%DV

Source: Kraft