SANTA'S FAVORITE DISHES

(OR HOW TO GET PLESENTLY PLUMP WITHOUT REALY TRYING)

 
 

CHRISTMAS TREES

MELT 3 T. BUTTER & 3 CUPS MINATURE MARSHMALLOWS TOGETHER IN A POT STITING CONSTANTLY,
REMOVE FROM HEAT AND AD 1/2t. VANILLA & 1/2t. GREEN FOOD COLORING
FOLD IN 4C. CHEERIOS & COOL.
BUTTER YOUR HANDS AND SHAPE 2/3C. OF THE MIXTURE INTO A TREE SHAPE ON TOP OF WAX PAPER
ADD GUM DROP SLICES FOR ORNAMENTS. 
Baklava
 3 ounces blanched almonds
 chopped 3 ounces walnuts
 chopped 1/2 teaspoon ground cinnamon
1/2 teaspoon allspice
1/4 pint clear honey
 1 package phyllo dough
3/4 ounce butter melted
juice of 1/2 lemon
 Preheat oven to 400 F. Mix the almonds and walnuts with cinnamon, allspice and two fluid ounces of the honey.
 Line an 8" square pan with foil.
Cut four layers of the dough to fit in the 8" square pan.
Place one layer of dough in the pan and brush with a little butter.
 Cover with another layer of dough, then spread with the nut filling.
 Cover with the third layer of dough and brush it with butter.
Cover with the fourth layer of dough and brush it with butter, then cut through the top two layers to mark out four squares. Cut each in half again to make triangles.
 Bake for 25 minutes.
 Meanwhile mix the lemon juice with the remaining honey, adding enough water to make the mixture 1/4 pint.
 Bring to a boil and simmer for 2 minutes.
 Spoon over the hot baklava while it's still in the pan and leave to soak for 2 hours before removing from the pan to cut and serve.
 
Snow Candy
1 lb white bark candy
1 lb salted nuts
2 cups crispy rice cereal
   1.Melt candy in a double boiler.
   2.Add nuts and cereal.
   3.Mix well. Spoon onto waxed paper.
   4.Refrigerate until firm.
   5.Break into pieces, store in air tight container.
For a change use 2 cups of coconut inplace of cereal & nuts.
Ice Cream Snow
     1 cup milk
     1 egg, beaten
     1/2 cup sugar
     dash of salt
     1 teaspoon vanilla
     clean snow
Blend the above well and add clean, fresh snow till absorbed.
Caramel Popcorn
3 1/2 lbs. popped corn
1/2 cup melted margarine
1 cup brown sugar
1/2 t salt
1/4 cup cornsyrup
   1.Put popped corn in a large paper bag (no unpopped kernels)
   2.Put melted margarine, brown sugar, salt and cornsyrup into large glass
     bowl.
   3.Microwave 2 min.
   4.Stir and microwave 2 more min.
   5.Add 1/2 t baking powder, stir it into the mixture.
   6.Pour over popcorn in the bag.
   7.Close and shake.
   8.Microwave 2 min.
   9.Shake and microwave 2 more min.
White Chocolate Truffles
              Makes about 24, can be stored for up to two weeks
1/2 cup heavy cream
1 teaspoon grated lemon rind
1/2 lb. white chocolate, shopped
1 tablespoon unsalted butter
1/2 teaspoon vanilla
confectioner's sugar
     Heat cream and lemon to a simmer
     Remove from heat, stir in chocolate
     Let sit for 5 min.
     Add butter and vanilla, stir until smooth
     Cover and chill for 3 hours
     Scoop with teaspoon, on to waxed paper
     Roll into balls, roll in confectioner's sugar
     Cover and chill for at least 2 hours
Santa's Punch
1 quart pineapple juice
1 pkg (2 qt) lime Kool-aid
1 qt lime sherbet
2 qts ginger ale
   1.Mix Kool-aid in punch bowl.
   2.Add pineapple juice.
   3.Just before serving, add sherbet by spoonfuls.
   4.Add ginger ale.
For red punch, use raspberry Kool-aid and sherbet.
Apricot-Raspberry Cookies
                                     4 dozen
     1 cup margarine or butter, softened
     1 - 8oz. package cream cheese, softened
     2 cups flour
     3/4 cup sugar
     1/4 teaspoon salt
     1 teaspoon vanilla extract
     1 cup walnuts, chopped
     3/4 cup dried apricots, chopped
     1/4 cup packed light brown sugar
     1 1/2 teaspoons ground cinnamon
     1/2 cup seedless raspberry preserves
     1 tablespoon milk
        1.In large bowl, with mixer at low speed, beat margarine or butter
          with cream cheese until blended and smooth
        2.Beat in vanilla extract, salt, 1 cup flour, and 1/4 cup sugar until
          blended
        3.With spoon, stir in remaining flour
        4.Divide dough into 4 equal pieces
        5.Wrap each with plastic wrap and refrigerate until firm, at least 2
          hours
        6.Make filling
        7.Line 2 large cookie sheets with foil; grease foil
        8.Remove 1 package of the dough
        9.Roll into a 9 inch circle, (use rolling pin) on lightly floured surface
       10.Spread with 2 tablespoons raspberry preserves
       11.Sprinkle with about 1/2 cup apricot filling
       12.Gently press filling onto dough
       13.Cut dough into 12 equal wedges
       14.Starting at curved edge, roll up each wedge, jelly-roll fashion
       15.Place on cookie sheet, point-side down, about 1/2 inch apart
       16.Repeat with remaining dough
       17.Mix remaining 2 tablespoons sugar with 1 teaspoon cinnamon
       18.With pastry brush, brush cookies with milk
       19.Sprinkle with cinnamon, sugar mix
       20.Bake at 325 F 30 to 35 min.
     Filling
     Mix walnuts, apricots, brown sugar, 1/4 cup plus 2 tablespoons sugar,
     and 1/2 teaspoon cinnamon
Coconut Macaroon
  (yield 50 cookies)
  3 egg whites
  1 teaspoon lemon juice
  1 pinch of salt
  1/2 lb powdered sugar
  1/2 teaspoon cinnamon
  1/2 lb macaroon coconut
 
  Whip egg whites, lemon juice and salt to a soft peak. During whipping slowly add the sifted
  powdered sugar and cinnamon. Once whipped slowly incorporate coconut using a wooden spatula.
  Using a pastry bag pipe little mounds onto a parchment-lined baking sheet.
  Bake at 300 F for approximately 15-20 minutes. Baking time may vary depending on the size of the
  macaroon.
  Variations:
  1) Replace half of the coconut with ground hazelnuts and finely chopped dried bananas.
  2) Concerned about tropical oils? Leave out all the coconut and flavor the meringue (whipped egg
  whites) with cinnamon or other flavoring like espresso. Pipe like little Hershey Kisses and bake at
  210 F for 90 minutes or until dry.
Cinnamon Stars
  (yield 80 pieces)
  3 egg whites
  8 oz. powdered sugar
  1 tablespoon vanilla extract
  4 drops almond extract
  1 teaspoon cinnamon
  14 oz. ground almonds
 
 
 
  Whip egg whites to a peak. Sift powdered sugar and slowly add to egg whites. Set aside 3
  tablespoons of egg whites to decorate cookies. Add vanilla, almond extract, cinnamon and ground
  almonds. Put dough into a plastic bag and roll out to about 1/4 inch. Refrigerate bag for about 15
  minutes. Cut bag open. Cut out cookies with a 2 inch star shaped cookie cutter and transfer onto
  baking pan lined with parchment paper. Brush cookies with egg whites
  Bake at 250 F for approximately 15 minutes. Reduce temperature to 210 F and bake for another 30
  minutes.
 
                   The brushed egg whites should remain white. (approximately 40 calories per
                   cookie).
                   Tip:
                   You can use ground hazelnuts instead of ground almonds.
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