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HOLIDAY MADNESS

YULE PARTY CHEESE BALL

2 8-oz. pkgs. cream cheese

2 cups shredded sharp cheddar cheese (8oz.)

1 tablespoon finely chopped pimento

1 tablespoon finely minced green pepper

1 tablespoon finely minced onion

1 teaspoon lemon juice

2 teaspoons worcestershire sauce

Dash of tabasco sauce or cayenne

1/2 to 3/4 cup finely chopped nuts

Pimento for garnish, if desired

Cheeses should be at room temperature. Blend cream and cheddar cheeses together thoughly. Blend in pimento, green pepper, onion, lemon juice, worcestershire sauce and tabasco sauce or cayenne. Shape into ball or balls. Roll in chopped nuts until most of them adhere to the cheese. Refrigerate 1 hour before serving. Keeps several weeks stored in refrigerator. Garnish with pimiento, if desired. Yields 4 cups, enough for 2 cheese balls.

RUM BALLS

1 cup walnuts, ground

2 cups "german sweet" or semi-sweet chocolate grated

1 1/2 cups sifted confectioners sugar
1-4 tablespoons of Rum (or liqueur)

cocoa powder
Combine nuts, sugar and chocolate. Moisten with Rum to form a stiff dough. Form into balls and roll in cocoa to coat.

SNOWBALLS
(Russian tea cookies)

1 cup butter softened

1/2 cup sifted confectioners sugar

1 teaspoon vanilla

2 1/4 cups sifted flour

1/4 tespoon salt

3/4 cup finely chopped nuts

confectioners sugar
Mix butter, sugar and vanilla together thoroughly. Sift together flour and salt; mix well with nuts. Stir sifted dry ingredients into butter mixture. Chill dough 1 hour. Roll into 1" balls. Place 2 1/2 inches apart on ungreased baking sheet. Bake in 400 oven 10-12 minutes. Roll in powdered sugar while still warm. Makes 4 dozen.

CHOCOLATE MOUSSE SNOWBALLS

8 oz. semi-sweet chocolate chips

8 oz. cream cheese

3 teaspoons vanilla- or liqueur

8 oz. coolwhip

shredded coconut
Melt chocolate in microwave about 3 minutes. Beat in softened cream cheese. Cool to room temperature and add coolwhip; refrigerate 1 hour. Shape into balls and roll in coconut. Store in refrigerator.

NANAIMO BARS
(chocolate buttercreams)
Bottom layer:

1/2 cup butter (1 stick)

1/2 cup granulated sugar

5 tablespoons unsweetened cocoa

1 egg, slightly beaten

1 teaspoon vanilla

2 cups finely crushed graham cracker crumbs (30 graham squares)

1 cup shredded coconut

1/2 cup finely chopped walnuts
Middle layer:

1/2 cup butter (1 stick)

3 tablespoons instant vanilla pudding mix (dry)

2 cups powdered sugar

1 tablespoon milk or more as needed
Top layer:
4 ounces semi-sweet chocolate
To prepare bottom layer:
In top pan of a double boiler over boiling water, combine butter, sugar, cocoa and egg; cook till butter melts and mixture thickens. Remove from heat, stir in vanilla and set aside. In a bowl, mix together graham cracker crumbs, coconut and walnuts. Add cocoa mixture and mix. Press firmly into a greased 9-inch square pan. Refrigerate until firm, 1 to 2 hours.
To prepare middle layer: Combine softened butter, pudding mix, powdered sugar and milk. Mix well, adding more milk if needed to make a spreadable consistency. Spread on top of the first layer. Refrigerate.
To prepare top layer: Melt chocolate in double boiler over low heat. Spread melted chocolate over powdered sugar layer and refrigerate.
Remove from refrigertor about 20 minutes before serving. Cut into 1-by-2 inch bars. Makes 36 bars

HOLIDAY EGGNOG CHEESECAKE
(no-bake)

1 cup graham cracker crumbs

1/4 cup sugar

1/4 teaspoon ground nutmeg

1/4 cup butter, melted

1 envelope unflavored gelatin

1/4 cup cold water

8 oz. cream cheese, softened

1/4 cup sugar

1 cup eggnog

1 cup whipping cream, whipped
Combine crumbs, sugar, nutmeg and butter; press onto bottom of 9-inch springform pan. Soften gelatin in water; stir over low heat till dissolved. Combine cream cheese and sugar, at medium speed mix till well blended. Gradually add gelatin and eggnog, mixing until blended. Chill till slightly thickened; fold in whipped cream. Pour over crust; chill until firm.

HOLIDAY TOFFEE
(really simple)

1 pound butter-no margarine

1 pound sugar

3 tablespoons water

1 cup ground almonds

1 package chocolate chips
Combine first 3 ingredients in saucepan. Cook till candy thermometor reaches 250. Add the almonds, cook to 300. Stir constantly! Pour onto greased cookie sheet. Pour some chocolate chips on the top of the hot candy, they will melt and can be used as the top layer. Spread to coat. Let cool.

HOLIDAY POPCORN BALLS

3 quarts (popped) popcorn

1 cup brown sugar

1/2 cup corn syrup

1/2 cup butter

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon vanilla
Preheat oven to 250. Place popped corn (only popped kernels) into a shallow roasting pan; let stand in oven while preparing glaze. In saucepan combine syrup, butter and salt, stirring constantly as you bring it to a boil over medium heat. Without stirring boil 5 more minutes. If using candy thermometer, remove from heat at 245. Remove from heat, stir in baking soda and vanilla. Pour over warm popcorn and toss to coat well, stirring frequently. Form into balls. Store in a tightly covered container.

SNICKERDOODLES

1 1/2 cups sugar

1/2 cup butter, softened

1/2 cup shortening

2 eggs

2 3/4 cups flour

2 teaspoons cream of tartar

1 teaspoon baking powder

1/4 teaspoon salt

2 tablespoons sugar

2 tablespoons ground cinnamon
Preheat oven to 400. Mix 1 1/2 cups sugar, the margarine, shortening and eggs thoroughly. Sift in flour, cream of tartar, baking powder and salt till blended. Shape dough into balls. Mix 2 tablespoons sugar and the cinnamon; roll in the mixture. Place 1 inch apart on ungreased cookie sheet. Bake 8-10 minutes till set. Remove from cookie sheet.

EXCELLENT HOLIDAY FRUITCAKE
(It's tradition)

1 pound raisins

1 cup water

1/3 cup light Rum

1 1/2 cups sugar- (3/4 brown, 3/4 white

1/4 cup shortening

2 1/2 cups flour

1 teaspoon salt

1/2 teaspoon of ground cloves,nutmeg, and allspice

1 teaspoon of cinnamon, baking soda, baking powder, and salt

1/2 cup chopped walnuts

1 pound holiday fruit

2 eggs
Combine sugar, raisins, and water in saucepan, bring to a boil (for 5 minutes). While this is boiling add the shortening. In bowl, combine flour, spices, soda and powder; mix well and add the holiday fruit and nuts. In small bowl, beat eggs well. After the raisin mixture has boiled for 5 minutes, quickly add egg mixture to it; quickly add the flour mixture and blend well. Pour into lightly greased tube pan. Bake at 300 for 1 1/2 hours. Cool completely.

CHRISTMAS HOLIDAY STOLLEN

1/2 cup ea. of the following: raisins, mixed candied fruit diced, butter, cottage cheese, chopped walnuts

2 tablespoons brandy

3 1/2 cups flour

3/4 cups ea. of sugar, ground almonds

2 tablespoons ea. of brandy, melted butter, and milk

1 1/2 cups powdered sugar

1/2 teaspoon ea. of ground cardamon, salt, and vanilla

1/4 teaspoon ea. of baking soda, nutmeg

2 teaspoons baking powder

2 eggs, slightly beaten

candied cherries, whole almonds for garnish
Combine raisins, fruit and brandy, let stand 1 hour. Combine all the dry ingredients. Cut in butter with pastry blender or processor till mixture resembles a coarse meal. Add raisin mixture and the rest of the ingredients except butter, blend. Shape dough into a ball. Turn dough out on floured surface, and knead until smooth. Roll dough to form oval about 12 x 8-1/2-inches. Brush dough with 1 tablespoon melted butter. Fold long side of dough over to within about 1-1/2 inches of the opposite side. Place on parchment paper-lined baking sheet. Bake at 350 for 40-45 minutes until lightly browned. Brush with the remaining tablespoon of melted butter, Cool on rack.

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