Holiday Recipe Page

Holiday Recipe Page
FUDGE CRACKLE KISS COOKIES
Contributor: Melanie
These cookies are wonderful, they are moist on the inside crisp on the outside and easy to make.

1 cup all-purpose flour
1 cup plus 3 TBS. granulated sugar
1 tsp. baking powder
2 large eggs
1/4 tsp. salt
1 tsp. vanilla extract
1/4 cup butter or stick margarine
25 milk chocolate kisses, unwrapped
3 squares (1 oz. each) unsweetened chocolate

Mix flour, baking powder and salt. Put butter and chocolate in a heavy 3 quart saucepan and stir over low heat until melted and smooth. Cool, then stir in 1 cup sugar, the eggs and vanilla. Stir in flour mixture until blended. Cover and chill 1 1/2 to 2 hours until dough is firm enough to shape. Heat oven to 300 F. have cookie sheets ready. Roll slightly mounded measuring tablespoonfuls of dough in balls. Roll balls in remaining sugar. Place 2 inches apart on ungreased cookie sheet. Bake 20 minutes until crackled on top and firm to touch. Place cookie sheet on wire rack, immediately place a chocolate kiss on each cookie, pressing down slightly. Cool on cookie sheet 5 minutes before removing cookies to rack to cool completely.

Tips for the Christmas Kitchen:

To fill your home with smells of Christmas, bake apples with lots of brown sugar, cinnamon and raisins- and serve them for dinner or dessert!
Take the peels of 2 oranges, 3 cinnamon sticks, 12 whole cloves and mix in 2 1/2 cups of hot water. Simmer on the stove on low heat, and your whole house will smell festive and Christmasy.

CHRISTMAS CRANBERRY-ORANGE BREAD
From the book "Christmas Treasures from the Heart" by Cheri Fuller

2 cups sifted flour
1 1/2 t. baking powder
1/2 t. soda
1 cup sugar
1/2 t. salt
1 egg
1 cup raw, diced cranberries
1 cup pecans, chopped
1 orange

Juice and grate rind of orange; add 2 T. oil and fill cup with boiling water.
Mix dry ingredients; add we ingredients, cranberries, pecans. Bake in greased, floured pans for 45-50 min. (It doesn't say at what temperature, so I would guess at 350)

PEACH FANTASY
Contributor: Leah

1 pint sour cream
1/3 cup grenadine
1 qt. vanilla ice cream, softened
1 pkg. (12 oz) frozen peaches, thawed

Add sour cream and grenadine to soften ice cream, then add peaches with juice. Place in individual molds and freeze.

CHRISTMAS COOKIES
Contributor: Leah

2/3 cup oleo
1 cup sugar
2 1/2 cups self-rising flour,
2 eggs, well beaten
1 cup bourbon (orange juice can be substituted)

Part two:

1/2 cup flour over:
1 lb. chopped pecans
1/2 lb. chopped red candied cherries
1/2 lb. chopped green candied cherries
1/2 lb. chopped pineapple
1 lb. white raisins

Mix part two well and set aside.

Cream oleo and sugar together, then add flour. Add eggs and bourbon. Mix well, and pour mixture over the fruit and nut mixture. Mix well and drop by teaspoon on a greased cookie sheet. Bake at 300 degrees for 30 minutes. Do Not over bake. Makes lots of cookies. The longer they set, the better they are.

SANTA'S PUNCH
Contributor: Leah

2 liters of club soda
1 jar (10 oz) Maraschino Cherries
1 can (46 oz) pineapple juice
1 can (46 oz) orange juice
1/2 tsp. peppermint extract

Fill 2 ice cube trays with club soda; reserving rest of club soda, and place a cherry in each cube section, then freeze. To serve: combine pineapple juice, orange juice, and peppermint extract and mix well. Add rest of the club soda, and mix well. Add cherry-filled ice cubs and serve.

CHRISTMAS JAM
Contributor: Leah

12 oz. of fresh cranberries
4 cups sugar
2 (10 oz) pkgs. frozen strawberries, thawed
1 (3 oz) bottle liquid pectin

Chop cranberries in a blender or food processor, until berries are coarsely chopped. Combine cranberries, strawberries, and sugar in a large sauce pan. Bring to a boil, and boil for 1 minute, stirring occasionally. Remove from heat, add pectin and bring back to a boil, and boil 1 minute, stirring constantly. Remove from heat and skim off foam. Quickly pour in sterilized jars, and water bath for 5 minutes. Yields: 7-half pints.

PEANUT BUTTER BLOSSOMS
Contributors: Cherie, Erin, Kris, and Jody

Cream:

1/2 cup shortening
1/2 cup peanut butter
1/2 cup sugar
1/2 br. sugar, firmly packed

Add:

1 unbeaten egg
1 Tablespoon milk (Erin and Kris' recipe calls for 2 Tbls.)
1 teaspoon vanilla

Add, sifted together:

1 3/4 cup flour
1 teaspoon soda
1/2 teaspoon salt

Drop by rounded teaspoon into balls. Roll in sugar. DO NOT FLATTEN! Place on ungreased cookie sheet. Bake 375 F. for 8 minutes. Remove from oven and place a kiss on top, press down. Bake for 1 1/2 minute longer. Allow to cool on rack for 5 minutes then remove to baker's rack. Store in sealed container. Do not store with other types of cookies.

Instructions for Erin and Kris' recipe:
Heat oven to 375 degrees. combine all ingredients except candy kisses in a large bowl. Mix on lowest speed until dough forms. Shape dough into ball using a rounded teaspoon (your hands are fine) Roll the balls in sugar. Place on ungreased cookie sheet two inches apart. Back for 10 to 12 minutes. Top each cookie with candy kiss immediately. *Note* Kris says she's made "Candy Kiss Surprises" by wrapping dough ,around the candy kisses, rolling in sugar and then baking.

PEANUT BLOSSOMS
Contributor: Julie Greene

1 3/4c flour
1/2c peanut butter
1 tsp. vanilla
1/2c sugar
1 egg
48 candy kisses
1/2c brown sugar
1 tsp. baking powder
1/2c butter
2 TSP. milk

Preheat oven to 375*. Combine all ingredients (except kisses) in a large bowl. Mix on low until dough forms. Shape into balls, teaspoon size. Place on ungreased cookie sheet. Bake 10-12 min. Top each cookie immediately after baking with a candy kiss. Press firmly so cookie cracks around the edge.

MACAROON KISS COOKIES
Contributor: Jenn Callum

1/3 cup butter, softened
1 Pkg. (3 oz) cream cheese, softened
3/4 cup sugar
1 egg yolk
2 tsp. almond extract
2 tsp. orange juice
1 1/4 cups unsifted all purpose flour
2 tsp. baking powder
1/4 tsp. salt
5 cups (14 oz pkg.) flaked coconut
54 Hershey's Kisses (9oz pkg.) Unwrapped

Cream butter, cream cheese, and sugar in large mixer bowl until light and fluffy. Add egg yolk, almond extract, and orange juice. Beat well. Combine flour, baking powder and salt, gradually add to creamed mixture. Stir in 3 cups of the coconut. Cover tightly. Chill 1 hour or until firm enough to handle. Shape dough into 1 inch balls, roll in remaining coconut. Place on ungreased cookie sheet. Bake at 350 degrees for 10 - 12 minutes, or until lightly browned. Remove from oven. Immediately press unwrapped Hershey's Kiss on top of each cookie. Cool 1 minute. Carefully remove from cookie sheet, and cool completely on wire rack.

COCOA-PECAN KISS COOKIES
Contributor: Jenn Callum

1 cup butter, softened
2/3 cup sugar
1 tsp. vanilla
1 2/3 cups unsifted, all purpose flour
1/4 cup Hershey's Cocoa (I use another kind!)
1 cup finely chopped pecans
54 Hershey's kisses, unwrapped
Confectioners sugar

Cream butter, sugar, and vanilla in large mixer bowl until light and fluffy. Combine flour and cocoa. Blend into creamed mixture. Add pecans. Beat on low speed until well blended. Chill dough 1 hour or until firm enough to handle. Shape scant tablespoon of dough around each unwrapped Kiss, covering completely. Shape into balls. Place on ungreased cookie sheet. Bake at 375 degrees for 10 - 12 minutes or until almost set. Cool slightly. Remove from cookie sheet, cool completely on wire rack. Roll in confectioners sugar.

CANDY CANE COOKIES
Contributor: Jenn Callum
These look fun, just like real candy canes.

1/2 cup shortening
1/2 cup butter
1 cup sifted confectioners' sugar
1 egg
1 1/2 teaspoons almond extract
1 teaspoon vanilla extract
2 1/2 cups flour
1 teaspoon salt
1/2 teaspoon red food coloring

Preheat oven to 375 degrees. Mix together shortening, butter, confectioners' sugar, egg and extracts until light and fluffy. Sift together flour and salt. Mix flour mixture into shortening mixture just until blended. Divide dough in half. Into one half blend red food coloring until dough is tinted bright pink. Roll 1 teaspoon of red and 1 teaspoon of white dough into a 4-inch strip. Place strips side-by-side, press lightly together and twist like a rope. Place on an ungreased cookie sheet. Turn top down to look like a candy cane. Bake 9 minutes or until lightly browned on edges. Makes 4 dozen.

WASSAIL
Contributor: Donna Hansen

2 qts. sweet apple cider
2 cups pineapple juice
1 1/2 cups orange juice
3/4 cup lemon
1 cup granulated sugar
2 sticks whole cinnamon
1 tsp. whole cloves

Combine ingredients and bring to a boil. Serve Hot.

GINGER BREAD COOKIES
Contributor: Brenda McInnis

1/2 lb. unsalted butter
1 c. dark brown sugar
4 t. ground ginger
4 t. cinnamon
1 1/2 t. ground cloves
1 t. finely ground black pepper
1 1/2 t. salt
2 eggs
1 c. molasses
6 c. flour
1 t. baking soda
1/2 t. baking powder

Cream butter, sugar, spices, salt, egg and molasses. Add dry ingredients. Combine on low speed. Divide into thirds. Wrap in plastic. Chill for 1 hour. Roll and cut as desired. Makes a large batch so be prepared!! Bake at 350 degrees till set.

CREAM CHEESE BARS
Contributor: Melinda Smith

2 Cans of Crescent Rolls
2 - 8 ounce Cream Cheese (softened)
1 cup of sugar
1 tsp. vanilla
1 egg separated
1 cup powdered sugar
2 teaspoon milk

Roll one can of crescent rolls to fit a 9 x 13 pan. Mix cream cheese, egg yolk, vanilla and regular sugar together. Pour over rolls. Roll the next out to fit pan and place on top of cream cheese mixture. Beat egg white with a fork. Pour over top. Bake at 350 degrees until golden (Check after 15 minutes). Glaze with powdered sugar and milk while hot. Refrigerate, but serve at room temperature.

HOLIDAY HAM BALLS
Contributor: Melinda Smith

3 cups of Bisquick
1 1/2 cups finely chopped fully cooked smoked ham
4 cups shredded Cheddar cheese (16 ounces)
1/2 cup grated Parmesan cheese
2 tablespoons parsley flakes
2 teaspoons prepared spicy mustard
2/3 milk

Heat oven to 350 degrees. Lightly grease jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. Mix all ingredients thoroughly. Shape mixture into 1 inch balls. Place about 2 inches apart in pan. Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm. YIELD: approx. 7 dozen appetizers.

COATED PECANS
Contributor: Melinda Smith

1 egg white
1 pound of Pecans

Beat egg white until frothy, but not thick. Roll pecans in egg white until gone. Remove pecans from bowl and mix the following ingredients in same bowl:

1 cup sugar
1 tsp. cinnamon
1 teaspoon salt

Put pecans in mixture. Toss until well coated. Put onto a greased cookie sheet and place in COLD OVEN at 300 degrees for 30 minutes. (Start checking them after about 20 minutes due to different temperature ovens.) Immediately remove and place on wax paper to cool.

TIME TASSIES
Contributor: Melinda Smith

3 ounces cream cheese
1/2 cup margarine
1 cup sifted all purpose flour

Let cream cheese and margarine soften at room temperature. Blend. Stir in flour. chill about 1 hour. Shape into 2 dozen 1 inch balls; place in tiny ungreased 1 3/4 inch muffin tins. Press dough on bottom and sides of cups.

Pecan Filling:

1 egg
3/4 brown sugar
1 tablespoon margarine, softened
1 teaspoon vanilla
dash of salt
2/3 cup pecans, chopped

Preheat oven to 325 degrees. Beat together egg, sugar, margarine, vanilla, and salt until smooth. Divide half the pecans among pastry-lined cups; add egg mixture and top with remaining pecans. Bake for 25 minutes or until filling sets. Cool before removing from pan. YIELD: 2 dozen
GUARANTEED TO MELT IN YOUR MOUTH!!!!

CHEESE DATES
Contributor: Melinda Smith

8 ounce Cracker Barrel Sharp Cheddar Cheese
1 stick butter or margarine (softened)
1 cup all-purpose flour (sifted)
Sash hot red pepper
Date Halves

Grate cheese, add butter, flour and red pepper. Form around dates. Bake on an ungreased jelly roll pan at 400 degrees for 10-15 minutes. HINT: Refrigerated dough and dates for about 10 minutes before wrapping cheese mixture around dates. This is my husband's family's #1 request during Christmas!

HOT MULLED PUNCH
Contributor: Melinda Smith

1/2 cup sugar
1/2 teaspoon allspice
1/4 teaspoon cloves
6 cups of apple cider
1 quart 100% orange juice
2 cinnamon sticks

Combine sugar and spices in 4 qt sauce pan. Add cider and heat, stirring until sugar is dissolved. Bring to a boil; simmer for 5 minutes. Add orange juice. Heat thoroughly.
My mother-in-law puts this in a slow cooker and places cups around it with a ladle and lets the family serve themselves.

PEANUT BUTTER BALLS
Contributor: Cindy Johnson

3/4 cup melted butter
2 cups peanut butter
1 # box powdered sugar
3 cups rice krispies

Mix together and form small balls, refrigerate for two hours. Melt together one 2 inch square of paraffin wax and a bag of choc chips, dips balls into it, and set on wax paper until cool.

FUDGE
Contributor: Cindy Johnson
(perfect every time)

1 can eagle brand milk
1 bag choc chips
1 cup walnuts, chopped
1 tsp. vanilla

Melt together eagle brand and choc chips, stirring constantly, add nuts and vanilla -- pour into baking pan lined with wax paper, refrigerate until cool, cut into pieces.

FATTIGMAND (NORWEIGEN CHRISTMAS COOKIE)
Contributor: Cindy Johnson

6 egg yolks
1 TBS. melted butter
1/8 tsp. salt
1/3 C heavy cream
1/3 cup sugar
1/2 tsp. cardamom, ground
2 cups flour

Beat eggs well, add butter, sugar and cream, beat well. Add remaining ingredients. Adjust the flour so that the dough is elastic but not sticky. Roll out onto well floured board until very thin. Cut into diamond shapes, about 5 X 2 inches. Cut slit in the middle of the diamond lengthwise, poke one of the long ends through the slit and gently pull through to make a bow shape. Deep fry at 375 for 2-3 minutes until just golden brown. dust with powdered sugar before serving. (Freezes very well!)

SPRITZ
Contributor: Cindy Johnson

1 Cup butter
3/4 cup sugar
3 egg yolks
2 tsp. almond extract (or other flavoring that you like)
2 3/4 cup flour
1/4 tsp. salt
1/2 tsp. baking powder
1 tsp. vanilla

Cream butter and sugar. Add eggs, vanilla and almond flavoring, beat until smooth. Mix dry ingredients in. Mix well. Squeeze through a cookie press. Decorate with colored sugar crystal or nonpareils. Bake 10-12 minutes (until just golden) at 375. (These also freeze very well)

FINNISH COFFEE BREAD (Cardamom biscuit)
Contributor: Cindy Johnson

2 Cups milk, scalded then cooled
1/2 cup butter
2 tsp. ground cardamom
1 1/2 cup sugar
2 packs yeast
3 eggs beaten
5-6 c flour

Scald milk, and add butter, sugar and cardamom. Beat eggs and when milk mixture is no longer hot, add to that. Add yeast and flour. Knead in what you can't mix in. Knead until surface is smooth and elastic. Mold into two loaves. Place in greased glass bread pans. Spray top of loaves with cooking spray oil. Cover and place in microwave. Cook on high 1 minute. Let set for 15 minutes. Cook on High additional minute, let rise another 15 minutes. (should be level with or just higher than the bread pans). Bake in oven at 350 for 35-40 minutes. Brush with strong coffee, and sprinkle with sugar. Cool before slicing.
(THIS IS SO YUMMY!)

CRANBERRY-ANGEL TRIFLE
Contributor: Judy Cramer (Mom of George Agutter)

1 envelope (about 2 oz. dessert topping or 1 cup whipping cream)
1 package (3 3/4 oz.) instant vanilla pudding and pie filling
1 teaspoon almond extract
1/2 white angel food cake, torn into 1-inch pieces (8 to 10 cups)
1 jar (14 oz.) cranberry-orange relish, or any flavor preserve
toasted slivered almonds

Prepare dessert topping mix as directed on package or beat whipping cream in chilled bowl until stiff. Prepare pudding and pie filling as directed on package. Fold whipped topping and almond extract into pudding. Alternate 3 layers each of cake pieces, cranberry-orange relish and pudding mixture in 3-quart (clear) bowl or casserole. Sprinkle with toasted almonds. Refrigerate at least 5 hours. 12-15 servings.

PISTACHIO TORTE
Contributor: Tina VerHulst

1 C Flour
1 T sugar
1/2 C margarine
1 C chopped nuts

Mix together and pat into a 9x13 pan. Bake approximately 15 minutes at 350.

8 oz cream cheese, softened
2/3 C powdered sugar
1/2 Lg. container of Cool Whip

Mix together and spread on cooled crust.
Finally:
Combine 2 packages (3 1/2 oz) pistachio instant pudding with 2 1/2 C milk, mix as directed on pkg. Spread onto cream cheese mixture. Top with remaining Cool Whip. Refrigerate several hours or overnight. Garnish with maraschino cherry halves.

BREAD IN A JAR
Contributor: Janelle

2/3 c. shortening
3/13 c. flour
2 2/3 c. sugar
1/2 t. baking powder
4 eggs
2 t. baking soda
1 choice from list
1 1/2 t. salt
2/3 c. water
1 t. cinnamon
1 t. cloves

Cream shortening and sugar. Beat in eggs, your choice from list below and water. Mix dry ingredients and add to the creamed mixture. Pour batter into WIDE mouth greased pint canning jars. Fill 1/2 full batter (shaking jar as your pour) Bake at 325 for 45-55 minutes, on a cookie sheet. When done remove one jar at a time from oven. Put lid on and screw band tightly. Let cool. Will seal as it cools. Keeps for 6 months. Makes 8 pints.

List of Choices

2 c. pumpkin
1 c. shredded apple and 1 c. shredded carrots
2C. applesauce
1 3/4 c. applesauce and 1/4 c. crushed pineapple
2 c. shredded carrots
1 3/4 c. applesauce and 1/4 c. raisins
2c. shredded zucchini
1 3/4c. mashed bananas and 1/4 c. crushed pineapple
2 c Mashed bananas and pecans
1 Can Cranberry sauce
1 lb. ground cranberries

I cut x-mas material with pinking sheers to decorate the top of the jars.

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