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A to Z Recipes Newsletter
December 23, 2005
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Publisher's Desk
Ramblings
Did You Know?
Monthly Theme, Recipe Submissions
Reader Support
Birthday Babies
Discussion Forum
Crazy Corner
Recipe Favorites
Heart Healthy
Diabetic Choices
For Two
Publisher's Choice
Good morning and welcome to the final issue of A to Z Recipes
newsletter for the year of 2005. It's been a great year. Heck, it's been almost 5 great years here with you. I am
taking the remainder of the year off to be with my family. I am also going to do some thinking regarding the direction of
A to Z Recipes. I have posted that nagging little notice (you know, the one that is at the end of this
Publisher's Desk section, and all others the past few weeks now) and had hoped for salvation. A few sent a
donation, and a few ordered from links found in issues. I would like to thank those who responded, even if it was in the form of an email telling me you were not
going to help. I understand, I truly do. And I know you will all understand any decision I make about continuing this publication
with precious little financial help from the thousands who have benefited from
it over the years. If I leave, it will be with a heart full of peace and a clear conscience, as I have made
A to Z Recipes a priority in my life and have done my best for you all. I think that is about as great a send-off as
anyone could want. It is for me.
The theme issue of Soup's On! will be posted on January 1, 2006, as promised.
No other issues are on the drawing board at this time. The A to Z Discussion Forum QT
shall remain up and running for the time being. The web site will continue, regardless of any direction the newsletters may take.
I have made a major financial (the web site charges have just doubled) and time investment in the web site, and will improve it to make it a better tool for collecting and searching recipes.
In today's issue, I have shared a few groups of recipes sent to me by friends and subscribers. I would like to thank all whose recipes are posted, as they are great
collections. I hope you enjoy them all.
From my family to yours, have a blessed CHRISTmas...
Joanna, Angela, Trey, Ashley, Stephanie, Joseph, and Maggie
A to Z Recipes is in danger of extinction.
With expenses exceeding my ability to pay, this publication may cease. Only through reader support can it continue. Your donation and/or purchases through links found in issues will help offset rising expenses. There is n-o charge for the many hours spent here for you and n-o profit is desired. A to Z Recipes will remain a free publication - to the end. ~ Publisher
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THE SANDS OF CHRISTMAS
By Michael Marks*
Shared by Barbara, Chula Vista, CA
I had no Christmas spirit when I breathed a weary sigh,
And looked across the table where the bills were piled too high.
The laundry wasn't finished and the car I had to fix,
My stocks were down another point, the Chargers lost by six.
And so with only minutes till my son got home from school
I gave up on the drudgery and grabbed a wooden stool.
The burdens that I carried were about all I could take,
And so I flipped the TV on to catch a little break.
I came upon a desert scene in shades of tan and rust,
No snowflakes hung upon the wind, just clouds of swirling dust.
And where the reindeer should have stood before a laden sleigh,
Eight Humvees ran a column right behind an M1A.
A group of boys walked past the tank, not one was past his teens
Their eyes were hard as polished flint, their faces drawn and lean.
They walked the street in armor with their rifles shouldered tight,
Their dearest wish for Christmas, just to have a silent night.
Other soldiers gathered, hunkered down against the wind,
To share a scrap of mail and dreams of going home again.
There wasn't much at all to put their lonely hearts at ease,
They had no Christmas turkey, just a pack of MREs.
They didn't have a garland or a stocking I could see,
They didn't need an ornament--they lacked a Christmas tree.
They didn't have a present even though it was tradition,
The only boxes I could see were labeled "ammunition."
I felt a little tug and found my son now by my side,
He asked me what it was I feared, and why it was I cried.
I swept him up into my arms and held him oh so near
And kissed him on the forehead as I whispered in his ear.
"There's nothing wrong, my little son, for safe we sleep tonight
Our heroes stand on foreign land to give us all the right,
To worry on the things in life that mean nothing at all, Instead of
wondering if we will be the next to fall."
He looked at me as children do and said, "It's always right,
To thank the ones who help us and perhaps that we should write."
And so we pushed aside the bills and sat to draft a note,
To thank the many far from home and this is what we wrote:
"God bless you all and keep you safe and speed your way back home.
Remember that we love you so, and that you're not alone.
The gift you give you share with all, a present every day,
You give the gift of liberty and that we can't repay."
*Michael Marks: "I freely submit this poem for reprint without
reservation--this is an open and grateful tribute to the men
and women who serve every day to keep our nation safe."
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Holiday Ham Ideas
Shared by Treva, TN
4 different ways you can fix your holiday ham. My family prefers the second one -- the glazed baked ham.
Country Baked Ham
1 (8 lb.) ham
3 quarts sweet cider
2 cups maple sugar (or brown sugar)
2 teaspoons dry mustard
1 teaspoon powdered cloves
1 & 1/2 cup water
2 cups raisins
Simmer ham in cider for 2 hours; drain. Cover with paste made from sugar, mustard, cloves and water. Place in baking dish. Pour cider over ham. Add raisins to pan
bottom. Bake for 2 & 1/2 hours at 325 degrees F basting frequently.
Glazed Baked Ham
1 (12 lb.) ham
1 cup firmly packed brown sugar
1 tablespoon mustard
1/4 cup pineapple juice
6 slices fresh or canned pineapple
6 maraschino cherries
Place ham, fat side up on rack in open roasting pan. Bake in 350 degree F oven for 3 to 3 1/2 hours. Combine sugar, mustard and pineapple juice. Remove ham from
oven 45 minutes prior to completed baking time. Pour off excess fat. Spread 1/3 of the glaze on fat side. Arrange pineapple slices and cherries on the glaze,
pressing firmly. Return to oven and baste with remaining glaze at 15 minute intervals.
Crusty Pineapple Ham
1 (3 lb.) canned ham
1 tsp. dry mustard
1/4 tsp. ground cloves
1 flat can pineapple slices
1 can refrigerated flaky biscuits
Remove ham from can and remove jelly. Place in a shallow roasting pan. Mix mustard and cloves with juice drained from pineapple slices; spoon over ham. Roast in
preheated 350 F oven for 40 minutes, spooning pan juices over ham every 10 minutes. Remove from oven, top with halved pineapple slices. Open biscuits and
separate. Place on pineapple in overlapping rows. Raise oven temperature to 400 F and bake another 20 minutes or until rolls are richly browned. Cut into slices to
serve.
Ham With Spiced Fruits
2 bananas cut into fourths
1 (8 oz) can sliced peaches
1 (8 oz) can sliced pears
12 maraschino sherries, halved
1/4 teaspoon pumpkin pie spice
1 & 1/2 lb fully cooked boneless smoked ham
1 (23 oz) can sweet potatoes, drained and halved
1 cup firmly packed brown sugar
1 teaspoon dry mustard
Mix the bananas, peaches and pears (both with syrup), cherries and pumpkin pie spice. Remove 1/2 cup syrup from the fruit mixture and reserve. Refrigerate fruit
mixture. Place the ham in an ungreased baking dish. Arrange sweet potatoes around the ham. Mix brown sugar, reserved fruit syrup and the mustard and pour over
ham and potatoes. Cook uncovered in 350 degree F oven for 30 minutes - occasionally spooning the sauce onto the ham and potatoes. Drain fruit mixture and arrange
around and on top of ham. Cook uncovered an additional 15 minutes.
Serves 6.
Adapted from Betty Crocker's Cookbook
A to Z Recipes Handy Links for Diabetics
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Monthly Theme, Recipe Submissions
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Soup's On!
Here's the scoop on the current theme:
With the weather becoming more wintry, what else comes to mind but a steaming pot of soup on the stove? The aroma fills the house, and everyone feels warmer when it is eaten. My kids go for Chicken Soup, but also love a rich beef stew. Of course, being a chile-head, I love a spicy chili. What melts the heart and warms the soul at your house? The soup's on, folks... send us your favorite soup recipes. We will collect them all month and post them on the first Sunday of January. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.
Please use this email link to submit a recipe for theme recipes: Soup's On!
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Items without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources.
There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
See the A to Z Recipes Theme Issues collection here:
A to Z Recipes Theme Issues
The theme issue for Soup's On! has a deadline of December 30, 2005, and will be posted on January 1, 2006.
Please use this email link to submit a recipe for theme recipes: Soup's On!
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~
Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie diet programs, low carb lifestyles, and diabetic diets. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code ???AtoZ??? to take advantage of this special offer. Visit Zilch at
www.zilchmixers.com.
F-R-E-E SHIPPING ON ALL ORDERS !
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cake.
Please send your request using this link. Tell us some basic
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This information will help us get to know you as well as help celebrate your special day. Knowing our a2z family, I am sure it will help others find shared interests
and make new friendships. Because of time constraints, only birthdays shared using the appropriate link and basic information will be considered.
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Our discussion forum at QuickTopic is where a2z??™ers go to meet others, swap recipes and give feedback about what is going on in A to Z Recipes. It is
expected that opinions, suggestions, etc. posted there be done with kindness and respect for all involved*. To join in at QT (or just to read) use your web browser
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A2Z Family Reunion Photos!
Our first one was
June 2004. Check out Leslie and Rusty's pics from
December 2004. The most recent gathering was held May 2005.
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Doggie Holiday Guidelines
1. Be especially patient with your humans during this time. They may appear to be more stressed-out than usual and they will appreciate long comforting dog leans.
2. They may come home with large bags of things they call gifts. Do not assume that all the gifts are yours.
3. Be tolerant if your humans put decorations on you. They seem to get some special kind of pleasure out of seeing how you look with fake antlers.
4. They may bring a large tree into the house and set it up in a prominent place and cover it with lights and decorations. Bizarre as this may seem to you, it is an
important ritual for your humans, so there are some things you need to know:
- don't pee on the tree
- don't drink water in the container that holds the tree
- mind your tail when you are near the tree
- if there are packages under the tree, even ones that smell interesting or that have your name on them, don't rip them open
- don't chew on the cord that runs from the funny-looking hole in the wall to the tree
5. Your humans may occasionally invite lots of strangers to come visit during this season. These parties can be lots of fun, but they also call for some discretion on
your part:
- not all strangers appreciate kisses and leans
- don't eat off the buffet table
- beg for goodies subtly
- be pleasant, even if unknowing strangers sit on your sofa
- don't drink out of glasses that are left within your reach
6. Likewise, your humans may take you visiting. Here your manners will also be important:
- observe all the rules in #4 for trees that may be in other people's houses. (4a is particularly important)
- respect the territory of other animals that may live in the house
- tolerate children
- turn on your charm big time
7. A big man with a white beard and a very loud laugh may emerge from your fireplace in the middle of the night. DON'T BITE HIM!!
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NEW YEARS EVE RECIPES
(All sent to me by my friend Johnny in Louisiana)
NAN'S SLUSH
2 c. sugar
2 c. water
2 c. cherry vodka
12 oz. frozen orange juice
12 oz. lemon juice
Squirt (grapefruit soda) or 7-Up
Bring sugar and water to boil, simmer for 15 minutes. (Opt., add 4 tea bags, then remove.) Cool. Add juices, defrosted and undiluted. Add vodka and stir well. Pour
into a 13x9" pan, freeze. When serving, fill glass 1/2 full of slush, fill up with soda pop.
CHAMPAGNE PUNCH
This used to be served at most of the Junior Woman's Club Christmas parties.
6 oz. can frozen lemonade concentrate, thawed
1 large can unsweetened pineapple juice
1 bottle Rhine wine
2 bottles extra dry champagne
Orange slices
Maraschino cherries
Ice
Refrigerate all ingredients so that they are well chilled. Combine lemonade, pineapple juice and wine in punch bowl. Add a block of ice or ice ring. Pour in
champagne; garnish with fruit. Makes 50 cups.
Can also put fruit in the ice ring.
REUBEN DIP
8 oz. cream cheese, softened
1 1/2 c. sour cream
12 oz. shredded Swiss cheese
15 oz. can sauerkraut, drained
8 oz. corned beef, chopped
Mix all ingredients, combining well. Warm on medium power in microwave until cheese melts (but is not too hot). Serve with rye crackers or pumpernickel or rye
party bread.
ROASTED OLIVES WITH FENNEL AND LEMON
8 oz. imported black olives such as Alfonso, Gaeta or Kalamata
4 garlic cloves, peeled
1/2 lemon, scrubbed and thinly sliced
1 tsp. fennel seeds
1/4 c. olive oil
A pinch of crushed red pepper
Preheat the oven to 350F. In an 8" baking pan, spread the olives, lemon, and garlic. Drizzle with the oil and sprinkle with the fennel seeds and red pepper. Bake for
45 minutes, stirring the olives at least 3 times. Serve warm, or refrigerate. This will keep in the refrigerator for a week.
Note: I omit the red pepper, and have been know to add a few orange slices with the lemon... Also, I go to our Strip District (produce district heaven outside
Pittsburgh...<Grins>) and buy a couple lb. all sorts of Greek olives etc. for this. Even folks who don't like black olives will eat this and ask for more.
FONDUE-STYLE CHEESE-STUFFED PUFFS
3/4 c. water
1/3 c. butter (NO substitutes)
1/4 tsp. garlic salt
1/8 tsp. nutmeg
3/4 c. flour
3 eggs
1/3 c. finely snipped dried tart cherries
5 oz. Gruyere or Swiss cheese
Line two baking sheets with foil; grease foil. Set aside. Combine water, butter, garlic salt and nutmeg in medium saucepan. Bring to boiling. Add flour all at once,
stirring vigorously. Cook and stir until mixture forms a ball.
Remove from heat; cool for 10 minutes. Add eggs, one at a time, beating dough well with a wooden spoon after each addition until smooth. Stir in cherries. Drop
dough by small spoonfuls into 48 mounds on prepared sheets.
Cut cheese into 48 cubes, each about 1/2" square. Place a cube in the center of each mound, pressing in slightly. Bake at 400F, about 18 minutes, or until golden
brown. Serve immediately. Makes 48.
To make ahead: Prepare and bake as directed. Transfer to wire racks to cool. Place in freezer containers and freeze up to 1 month. To reheat, place frozen puffs
on greased baking sheets. Bake at 350F., 10 minutes, or until heated through. OR, prepared as directed by do not bake. Freeze cheese-stuffed mounds on baking
sheets about 1 hr. or until solid. Remove from foil and place in freezer container. Freeze up to 1 month. To bake, place on baking sheets lined with greased foil. Bake
at 400F., about 18 minutes, or until golden brown.
SAUSAGE BITES
1 egg, slightly beaten
1 lb. ground pork sausage
1/2 c. finely crushed saltine crackers
1/3 c. milk
1/2 tsp. sage
1/2 c. water
1/2 c. ketchup
2 T. brown sugar
1 T. vinegar
1 T. good soy sauce
In mixer bowl, combine egg, sausage, crackers, milk and sage. Beat at high speed for 5 minutes. Shape into 1 1/2" balls. Mixture will be soft - wet your hands to
shape easier. In skillet, brown meat on all sides, shaking pan occasionally to prevent sticking. Pour off the excess fat. Combine remaining ingredients and pour over
the meatballs. Cover and cook, simmer over low heat, 15 minutes. To serve, keep hot in chafing dish. Makes about 3 dozen meatballs. This cheese ball recipe makes a
LOT, goes a long way. Really different and delicious.
JUST ABOUT EVERYTHING CHEESE BALL
2 c. shredded Swiss cheese
2 c. shredded Cheddar cheese
8 oz. cream cheese
1/2 c. sour cream
1/2 c. chopped onion
2 oz. jar chopped pimentos, undrained
2 T. sweet pickle relish
10 slices bacon
1/2 c. finely chopped pecans
Dash salt
Dash pepper
1/2 c. chopped fresh parsley
Crackers
Have cheeses at room temperature. Cook bacon, drain and crumble. In processor, beat cream cheese and sour cream until fluffy. Beat in Swiss and Cheddar, onion,
pimentos, relish, 1/2 the bacon, 1/2 c. pecans, salt and pepper. Cover and chill until firm. Combine remaining ingredients in small bowl. Turn cheese mixture onto a
clean sheet of wax paper or foil. Roll cheese ball in mixture to coat. Wrap in foil and chill. Let stand 30 minutes at room temperature before serving with crackers.
Notes: If you use a mixer instead of a processor, make sure the onion is finely chopped. You can also make 2 small balls instead of one large. (I added too much
relish one time, and ended up with a spread instead of a cheese ball - still tasted good.
RASPBERRY-CAMEMBERT SPREAD
10 oz. pkg. raspberries, thawed and drained
8 oz. cream cheese, cubed and softened
8 oz. Camembert, rind removed and cubed
1/4 c. coarsely chopped walnuts
pear and apple slices
Combine first 3 ingredients in processor with knife blade, process until smooth. Add nuts and pulse until well blended. Spoon into serving crock or bowl. Cover and
refrigerate overnight to allow flavors to blend. Let stand at room temperature 15 minutes before serving with red and green pear and
apple slices.
Hint: Dip fruit slices in small bowl of water and lemon juice to prevent discoloring.
NEW YEAR'S PRETZELS
2 c. milk
1/2 c. butter
2 pkg. active dry yeast
2 tsp. salt
1/2 c. sugar
7 c. flour
2 large eggs
1 c. powdered sugar
1 T. water
1 1/2 tsp. vanilla or almond extract
1/4 c. almonds or walnuts, chopped
Heat milk and butter until very warm. Mix yeast, salt, sugar, and 1 c. flour. Slowly beat warm milk into yeast mixture. Beat for 2 minutes. Add eggs and 1 c. of flour.
Beat for an additional 2 minutes. Add enough flour to form a soft dough. Knead until smooth and elastic, about 5 minutes. Place dough in a greased bowl. Let rise in
a warm place until doubled in bulk, about 1 hour. Punch dough down and let rise again until doubled. (1 hour more). Divide dough in half.
Shape pretzel: Roll dough into a rope about 30" long and 1 1/2" in diameter. Cross the ends leaving a large loop in the center. Flip loop back onto crossed ends to
form a pretzel. Repeat with remaining dough. Place pretzels on greased baking sheets. Let rise 15 minutes more. Bake at 375F. for 25 to 30 minutes or until golden
brown. Cool on wire racks. Mix powdered sugar, water and vanilla to form a thin icing. Spread icing on pretzels and sprinkle with chopped nuts. Makes 2 large
pretzels.
MINCEMEAT RECIPES
(All sent to me by our friend Barbara in Chula Vista, California)
TRADITIONAL MINCE PIE
Pastry for 2 crust pie
1 (27 ounce) jar NONE SUCH ready to use mincemeat (regular or Brandy & Rum)
1 egg yolk plus 2 tablespoons water (optional)
Place rack in lowest position in the oven; preheat oven to 425 F. Prepare pastry.
Turn NONE SUCH into pastry lined 9 inch pie plate. Cover with top crust. Cut slits near center. Seal and flute. Brush egg mixture over crust (optional). Bake 30
minutes or until golden. Cool slightly. Garnish as desired.
FRUITED SHORTBREAD COOKIES
Makes 3 dozen cookies.
2 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 cup (2 sticks) butter or margarine, softened
1 1/2 cups confectioners sugar
1 egg
1 teaspoon vanilla extract
1 (9 ounce) package NONE SUCH Condensed Mincemeat, crumbled
Quick Frosting (optional, recipe follows)
Preheat oven to 375 F. Combine flour, baking soda, and cream of tartar, in large bowl, beat butter and confectioners sugar until fluffy. Add egg. Stir in vanilla and
NONE SUCH. Add dry ingredients. Mix well (batter will be stiff). Roll into 1 1/4 inch balls. Place on ungreased cookie sheet, flatten slightly. Bake 10 to 12 minutes
or until lightly brown. Frost with Quick Frosting (optional).
QUICK FROSTING
In small bowl, beat 2 cups confectioners sugar, 2 tablespoons softened butter or margarine and 2 tablespoons water until well blended.
FESTIVE CRANBERRY CREAM CHEESE SQUARES
2 cups all purpose flour
1 1/2 cups oats
3/4 cup plus 1 tablespoon firmly packed brown sugar, divided
1 cup (2 sticks) butter or margarine, softened
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can Sweetened Condensed Milk (not evaporated milk)
2 eggs
1 (27 ounce) jar NONE SUCH ready to use mincemeat (regular or Brandy & Rum)
2 tablespoons cornstarch
1 (16 ounce) can whole berry cranberry sauce
Preheat oven to 350 F. In large bowl, beat flour, oats, 3/4 cup brown sugar and butter until crumbly. Reserving 1 1/2 cups crumb mixture, press remaining mixture
on bottom of greased 15 x 10 inch jelly roll pan. Bake 15 minutes, or until lightly browned. In medium bowl, beat cream cheese until fluffy. Gradually beat in
Sweetened Condensed Milk until smooth; beat in eggs. Spread over crust, top with NONE SUCH. Combine remaining brown sugar and cornstarch; stir in cranberry
sauce. Spoon over NONE SUCH. Top with reserved crumb mixture. Bake 40 minutes or until golden. Cool. Chill. Cut into squares.
Garnish as desired. Refrigerate leftovers.
Makes 16 to 20 bars.
GOLDEN CARROT CAKE
1 (9 ounce) package NONE SUCH Condensed Mincemeat, crumbled
2 cups finely shredded carrots
1/2 cup chopped nuts
2 teaspoons grated orange rind
2 cups all purpose flour, divided
1 cup firmly packed light brown sugar
3/4 cup vegetable oil
4 eggs
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
Orange Glaze (recipe follows)
Preheat oven to 325 F. In medium bowl, combine NONE SUCH, carrots, nuts and rind; toss with 1/2 cup flour. Set Aside.
In large bowl, combine brown sugar and oil; beat well. Add eggs, 1 at a time, beating well after each addition. Combine remaining flour, baking powder, baking soda
and salt; gradually add to batter, beating until smooth. Stir in NONE SUCH mixture. Turn into well greased and floured 10 inch fluted or tube pan. Bake 45 to55
minutes or until toothpick inserted comes out clean. Cool 10 minutes; remove from pan. Cool. Drizzle with Orange Glaze.
ORANGE GLAZE
Melt 2 tablespoons butter or margarine with 4 teaspoons orange juice. Add 1 cup confectioners sugar and 1 teaspoon grated orange rind; mix well.
APPLE-MINCEMEAT PIE
Pastry for 2 crust pie
1 (27 ounce) jar NONE SUCH Ready to use mincemeat (regular or brandy & rum)
3 medium all purpose apples, cored pared and thinly sliced
3 tablespoons flour
2 tablespoons butter OR margarine, melted
2 egg yolk plus 2 tablespoons water (optional)
Place rack in lower half of oven; preheat oven to 425 F.
In a large bowl, toss apples with flour and butter, turn into prepared crust. Spoon NONE SUCH evenly over apple mixture. Cover with top crust, cut slits near
center. Seal and flute. Brush egg mixture over crust (optional). Bake 10 minutes. Reduce oven temperature to 375 F; bake 25 minutes or longer or until golden.
Garnish as desired.
Tip: To substitute condensed mincemeat for ready to use mincemeat, crumble 2 (9 ounce) packages NONE SUCH Condensed Mincemeat into small saucepan; add 1
1/2 cups water. Boil briskly 1 minute. Cool. Proceed as recipe directs.
EVER SO EASY FRUITCAKE
2 1/2 cups all purpose flour
1 teaspoon baking soda
2 eggs, slightly beaten
1 (27 ounce) jar NONE SUCH Ready to Use Mincemeat (Regular or Brandy & Rum)
1 (24 ounce) can Sweetened Condensed Milk (not evaporated milk)
2 cups (1 pound) mixed candied fruit
1 cup coarsely chopped nuts
Preheat oven to 300 G.
Grease and flour a 10 inch bundt pan. Combine flour and baking soda; set aside.
In large bowl, combine remaining ingredients; blend in dry ingredients. Pour batter into prepared pan. Bake 1 hour and 45 to 50 minutes or until toothpick inserted
comes out clean. Cool 15 minutes. Turn out of pan. Garnish as desired.
HOLIDAY PUMPKIN TREATS
1 3/4 cups all purpose flour
1/3 cup firmly packed brown sugar
1/3 cup sugar
1 cup (2sticks) cold butter OR margarine'
1 cup chopped nuts
1 (27 ounce) jar NONE SUCH Ready to Use Mincemeat (Regular or Brandy & Rum)
1 (15 ounce) can pumpkin (2 cups)
1 (14 ounce) can Sweetened Condensed Milk (NOT evaporated milk)
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon salt
Preheat oven to 425 F. Combine flour and sugars: cut in butter until crumbly. Stir in nuts. Reserving 1 1/2 cups crumb mixture, press remaining crumb mixture on
bottom and halfway up sides of 13 x 9 inch baking dish.
Spoon NONE SUCH over crust. Combine remaining ingredients except reserved crumb mixture, mix well. Pour over NONE SUCH. Top with reserved crumb mixture.
Bake 15 minutes, reduce oven to 350 F. Bake 40 minutes longer or until golden brown around edges. Cool. Cut into squares. Serve warm or at room temperature.
Refrigerate leftovers.
Makes 10 to 12 bars.
PRIZE COOKIES
1 cup shortening
1 1/2 cups sugar
3 eggs
3 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (9 ounce) package NONE SUCH Condensed Mincemeat, crumbled
Quick Frosting (optional, recipe follows)
Preheat oven to 375 F.
In large bowl, beat shortening and sugar until fluffy. Add eggs, beat well. Stir together dry ingredients; gradually add to shortening mixture. Mix well. Stir in
NONE SUCH. Drop by rounded teaspoonfuls, 2 inches apart, onto greased baking sheets. Bake 8 to 10 minutes or until lightly browned. Cool. Frost with Quick
Frosting (optional).
QUICK FROSTING
in a small bowl, beat 3 cups confectioners sugar, 3 tablespoons softened butter OR margarine and 3 tablespoons water until well blended.
FRUITED OATMEAL BARS
2 1/4 cups all purpose flour
1 1/2 cups quick cooking rolled oats
1 1/4 cups packed brown sugar
1/2 teaspoon baking soda
1 cup (2 sticks) cold butter OR margarine
1/2 cup chopped walnuts
1 (9 ounce) package NONE SUCH Condensed Mincemeat
1 (14 oz.) can Sweetened Condensed Milk (not evaporated milk)
Preheat oven to 350 F.
In large bowl, combine flour, oats, brown sugar and baking soda. Cut in butter until crumbly. Remove 3/4 cup of crumb mixture, stir in nuts and set aside. Firmly
press remaining crumb mixture into a 13x9 inch baking pan.
Crumble NONE SUCH into medium saucepan; add Sweetened Condensed Milk. Cook and stir over medium-low heat until thickened, about 5 minutes. Remove from
heat. Drop by small spoonfuls atop crust in pan; spread carefully to cover crust. Sprinkle with reserved crumb mixture; press down lightly. Bake 40 minutes or until
top is golden.
Cool on wire rack. Cut into bars. Store loosely covered at room temperature.
Makes about 3 dozen bars.
Compliments of NONE SUCH mincemeat.
CINNAMON RAISIN BISCOTTI
3/4 cup sugar
1/4 cup butter OR margarine, softened
2 eggs
1 teaspoon vanilla extract
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 (9 ounce) package NONE SUCH Condensed Mincemeat, crumbled
Preheat oven to 325 F.
In large bowl, beat sugar, butter, eggs and vanilla. Add flour, baking powder and cinnamon; mix well. Stir in NONE SUCH. Divide dough in half. With lightly floured
hands, shape into two long loaves, 1 1/2 inches in diameter. Place on greased cookie sheets. Bake 25 to 30 minutes until golden brown and slightly firm. Cool 5
minutes.
With sharp knife, carefully cut loaves diagonally into 3/4 inch thick slices. Place cut side down on cookie sheets.
Bake 5 minutes longer or until lightly browned. Cool 5 minutes; remove from cookie sheets. Cool completely.
Makes about 2 dozen pieces.
Compliments of NONE SUCH Mincemeat.
LAYERED CHEESECAKE BARS
1 (9 ounce) package NONE SUCH Condensed Mincemeat
1 1/2 cups water
2 cups all purpose flour
1/2 cup finely chopped walnuts
1/2 cup (1 stick) butter OR margarine
1 (14 ounce) can Sweetened Condensed Milk (Not evaporated milk), divided
4 (3 ounce) packages cream cheese, softened
2 eggs
24 walnut halves or additional chopped walnuts
Preheat oven to 350 F.
Crumble NONE SUCH into medium saucepan. Add water. Bring to boil; boil gently for 1 minute. Remove from heat. In medium bowl, stir together flour and 1/2 cup
walnuts; set aside.
With mixer, beat butter in large bowl 30 seconds; gradually beat in 1/3 cup of Sweetened Condensed Milk. Beat in flour walnut mixture until crumbly. Press on
bottom of 13 x 9 inch baking pan. Spread with cooled NONE SUCH.
In another bowl, beat cream cheese until fluffy. Gradually beat in remaining Sweetened Condensed Milk and eggs; carefully pour over NONE SUCH.
Top with walnut halves or additional chopped walnuts. Bake 30 to 35 minutes or until top is set. Cool 30 minutes. Cover and chill. Remove from refrigerator 15
minutes before serving. Cut into bars. Store leftovers covered in refrigerator.
Makes 2 dozen bars
Compliments of NON SUCH mincemeat
CANDY RECIPES
(All sent to me by our friend Jean in Syracuse, New York)
ALOHA FUDGE
4 cups granulated sugar
1 (14 ounce) can crushed pineapple, well drained
1 cup heavy cream
2 tablespoons butter
1 cup chopped macadamia nuts
Butter an 8−inch square pan.
Mix sugar, pineapple and cream. Stir over low heat to dissolve sugar. Bring to a boil; cook over medium heat, stirring and washing down crystals from pan sides until
candy thermometer reaches 238 degrees F or until mixture forms a soft ball in cold water. Remove from heat; cool to lukewarm. Add butter, then beat until mixture
loses its gloss. Quickly stir in nuts. Spread into prepared pan; cool and cut in 1 1/2−inch squares.
QUICK CHOCOLATE MINTS
2 ( 10 oz.) packages mint semisweet chocolate chips
1 ( 14 oz.) can sweetened condensed milk
1 tsp. vanilla extract
Using a glass bowl, combine chips and sweetened condensed milk. Microwave on High for 1 and 1/2 minutes and stir well. Heat another 1 to 1 and 1/2 minutes more
or until mixture is smooth and chocolate is melted when stirred. Stir in vanilla. Turn into a buttered 8 inch square pan. Refrigerate for 2-3 hours or until firm. Cut
into 25 squares. Store, tightly covered, in refrigerator.
VANILLA BUTTERCREAMS
2 lbs. confectioners' sugar
1/4 lb. butter, softened
1 ( 8 oz. ) pkg. cream cheese, softened
1/2 tsp. vanilla extract
Chocolate chips, or chocolate wafers (for molded candy)
Cream butter and cheese, slowly add sugar and vanilla and mix well. Pinch off small pieces and form into a round shape and refrigerate overnight. Melt your
chocolate carefully in a double boiler. Dip in melted chocolate. Store in refrigerator but serve at room temperature.
FANNIE FARMER'S 1931 CHOCOLATE FUDGE
2 tablespoons butter
4 cups sugar
2 teaspoons vanilla extract
1 1/2 cups light cream
4 squares chocolate
1/4 teaspoon cinnamon
Melt butter in a pan 8 x 8-inch, add sugar, cream and chocolate, stir gently until chocolate melts. Boil without stirring to 238 degrees or until mixture forms a soft
ball when dropped into cold water. Remove from heat, let stand until cool and add flavoring. Beat with a wooden spoon. Pour 3/4-inch thick into a buttered pan and
mark in squares.
CHRISTMAS TOFFEE
1 cup butter
1 cup chopped walnuts or pecans
1 cup granulated sugar
3 plain chocolate bars, broken
Spread nuts on a greased 13x11 cookie sheet. In saucepan combine margarine and sugar, melt and bring to a boil. Stirring constantly boil until mixture turns a
golden brown, about 10-12 minutes. Watch carefully! Pour toffee mixture over nuts. Place chocolate pieces over hot toffee and spread with a knife. Place in cool
place. When hard, break into pieces. Note: You can use chocolate chips in place of bars.
FUDGE
4 1/2 c. sugar
1 can evaporated milk
1 lg. pkg. semi-sweet chocolate chips
1-1/2 sticks of margarine
1-1/2 tbsp. vanilla
1 c. nuts (optional)
Stir together in pot and boil 10 minutes the 4 1/2 cups of sugar and evaporated milk. Then remove from heat and add large package of semi-sweet chocolate chips,
1-1/2 sticks of margarine, 1-1/2 tablespoons of vanilla and nuts; mix well. Let stand in square pan or dish for 24 hours for best results.
VELVEETA CHEESE FUDGE
1 lb. oleo or butter
1 lb. Velveeta cheese
4 lbs. sugar
1 c. cocoa
1 tbsp. vanilla
Chopped nuts
In a saucepan, melt these 2 ingredients oleo and cheese. Sift together the sugar and cocoa, then add the cheese and oleo mixture and add the vanilla and nuts. Mix
well and spread evenly into a greased, 9 x 13 inch pan. Cool and cut in pieces. Makes about 6 1/2 pounds of creamy, inexpensive fudge.
MAMIE EISENHOWER CHOCOLATE FUDGE
4-1/2 c. granulated sugar
2 tbsp. butter
1 can evaporated milk
Pinch of salt
12 oz. semi-sweet chocolate or
chocolate bits
12 oz. German sweet chocolate
1 pt. marshmallow cream
2 c. nutmeats, chopped
After boiling first ingredients 6 minutes, or soft ball forms, 232 degrees, pour boiling syrup over ingredients in bowl, beat until chocolate melts. Pour into buttered
pan. Let stand a few hours before cutting into squares.
ROCKY ROAD FUDGE
2 tbsp. margarine
1 (12 oz.) pkg. semi-sweet chocolate
chips
1 (14 oz.) can Eagle Brand milk
2 c. dry roasted peanuts
1 (10 1/2 oz.) pkg. miniature marshmallows
In saucepan melt morsels with Eagle Brand and 2 tablespoons margarine. Remove from heat and add peanuts and marshmallows. Stir thoroughly and spread into
waxed paper-lined 13 x 9 inch pan. Chill 2 hours.
MICROWAVE FUDGE
4 c. sugar
1 c. margarine
1 can (14 oz.) evaporated milk
12 oz. semi-sweet chocolate bits
7 oz. marshmallow cream
1 tsp. vanilla
1 c. chopped nuts
In 4 quart bowl mix sugar, milk and butter. Cook on high 20 to 22 minutes or until soft ball stage or 234 degrees on candy thermometer. Stir well every 5 minutes
during cooking. Stir in chocolate bits and marshmallow cream until well blended. Add vanilla and nuts and mix. Pour into buttered 9 inch square dish for thick pieces
or 7 1/2 x 12 inch for thinner pieces. Cool and cut.
MARSHMALLOW FUDGE
2 1/4 c. sugar
3/4 c. evaporated milk
1/4 c. margarine
1/4 tsp. salt
1 c. marshmallow cream (or 16 lg. marshmallows)
6 oz. pkg. of semi-sweet chocolate chips
1 tsp. vanilla
Chopped nuts (optional)
Mix together sugar, evaporated milk, margarine and salt. Then bring to a boil over medium heat, stirring constantly. Remove mixture from heat and add remaining
ingredients. Pour into buttered pan and chill.
CHOCOLATE PECAN FUDGE
1 envelope unflavored gelatin
1/4 c. water
1 sq. unsweetened chocolate
1/8 tsp. cinnamon
1 tsp. sweet & Low liquid
1/4 c. water
1/2 c. evaporated milk
1/2 tsp. vanilla
1/4 c. chopped pecans
Soften gelatin in 1/4 cup water for 5 minutes. Melt chocolate with cinnamon and Sweet & Low liquid. Slowly add evaporated milk and water. Add gelatin and stir
until dissolved. Remove from fire and add vanilla; cool. When mixture begins to thicken, add nuts. Turn into dish. When firm, cut. Each piece equals 1/3 milk
exchange and 1/2 fat exchange.
PEANUT BUTTER FUDGE
2 c. sugar
1/2 c. milk
2 tbsp. peanut butter
Bring to a boil and boil for 5 minutes. Beat until stiff and place in small buttered pan.
NEVER FAIL PEANUT BUTTER FUDGE
2 c. sugar
1 c. milk
Pinch of salt
2 tbsp. butter
1 tsp. vanilla
3/4 c. crunchy peanut butter or smooth peanut butter
Boil sugar, milk and salt for 10 minutes. Add butter. Continue boiling until mixture forms a soft ball in cold water. Remove from heat. Add vanilla and peanut butter.
Beat until mixture starts to set. Pour quickly into buttered pan. Once it starts to set, it hardens fast.
DIVINITY
2 2/3 c. sugar
2/3 c. light corn syrup
1/2 c. water (1 tbsp. if weather is real humid)
2 egg whites
1 tsp. vanilla
2/3 c. cut-up nuts
Heat sugar, corn syrup and water in a 2-quart pan on low heat until sugar is dissolved, stirring constantly, then cook without stirring to 260 degrees on candy
thermometer or until small amount dropped in very cold water forms a hard ball. Remove from heat. Beat egg whites until stiff. Continue beating while slowly pouring
hot syrup in egg whites. Add vanilla. Beat until mixture holds its shape and loses its shine. May be too stiff for electric mixer, so beat by hand. Fold in nuts. Drop on
wax paper by spoonfuls. Yield: about 4 dozen.
STRAWBERRY DIVINITY
3 c. sugar
3/4 c. light corn syrup
3/4 c. water
2 egg whites, stiffly beaten
1 (3 oz.) pkg. strawberry Jell-O
1 c. chopped nuts (optional)
1/2 c. flaked coconut (optional)
Combine sugar, syrup and water. Bring to a boil, stirring constantly. Then cook without stirring to 260 degrees on candy thermometer. Combine beaten egg whites
and Jell-O. Beat until mixture forms peaks. Pour hot syrup in a thin stream into egg whites, beating constantly. Beat until candy loses its gloss and holds its shape.
Fold in nuts and coconut. Drop by spoonful onto wax paper.
DIVINITY PUFFS
2 egg whites, beaten until stiff
2 1/2 c. sugar
1/3 c. light corn syrup
1/3 c. water
Combine and cook until temperature 235 degrees. Pour 1/2 mixture over beaten egg whites, beating constantly while pouring. Cook remaining syrup to temperature
260 degrees. Pour over egg whites and continue beating add 3/4 cup nuts, chopped, 1/2 teaspoon vanilla, 1/2 teaspoon salt. Beat until stiff. Drop on waxed paper by
teaspoonsful.
NEVER FAIL DIVINITY (Microwave)
4 c. sugar
1 c. light corn syrup
3/4 c. water
Dash of salt
3 egg whites
1 tsp. vanilla extract
1/2 c. chopped pecans (optional)
Combine sugar, corn syrup, water and salt in a 2-quart glass casserole. Microwave on HIGH for 19 minutes, stirring every 5 minutes or to 260 degrees on candy
thermometer. Beat egg whites until very stiff. Pour hot syrup gradually over the egg whites, beating at high speed for about 12 minutes or until thick and candy
begins to lose gloss. Fold in vanilla and nuts. Drop by spoonfuls onto waxed paper.
CRACKER BRITTLE
20 graham crackers
2 sticks margarine
1/2 c. sugar
1 tsp. vanilla
1 c. chopped pecans
Place crackers (single) on buttered cookie sheet close together. Boil sugar and butter together 2 minutes. Remove from heat. Add nuts and vanilla. Pour over
crackers. Bake at 350 degrees for 10 minutes. Cool and break apart.
PEANUT BRITTLE
2 c. sugar
2 tbsp. butter
1 c. light corn syrup
2 tsp. vanilla
1/2 c. hot water
2 tsp. baking soda
1/2 tsp. salt
2 c. raw Spanish peanuts
Combine sugar, syrup, water in heavy pan. Boil to 230-240 degrees; add peanuts. Cook until amber colored and continue cooking slowly to 300 degrees, stirring
occasionally. Remove from heat and add butter, salt, vanilla and baking soda, stirring well. Pour immediately onto buttered cookie sheet. Cool and pull out until very
thin (if desired). Break into pieces.
NEVER FAIL MICROWAVE PEANUT BRITTLE (Microwave)
1 c. sugar
1/2 c. light corn syrup
1 c. raw peanuts
1/8 tsp. salt
1 tbsp. butter
1 tsp. vanilla
1 tsp. baking soda
Combine first 4 ingredients in 2-quart microwave mixing bowl. Microwave on HIGH for 8 minutes, stirring after 4 minutes. Add butter. Microwave on HIGH 2
minutes. Brittle should not get too brown. Stir in vanilla and soda until light and foamy. Spread on buttered baking sheet as thinly as possible. Cool. Break into
pieces. Soak mixing bowl in warm sudsy water immediately for easier clean-up.
PEANUT BUTTER BON BONS
1 1/2 c. graham cracker crumbs
1 c. peanut butter
1 c. melted oleo or butter
1 lb. powdered sugar
12 oz. milk chocolate chips
1/2 bar paraffin
Form crumbs, peanut butter, oleo and sugar into balls and freeze. Melt chips and paraffin in double boiler. Dip balls into chocolate mixture.
BON BONS
1 1/2 lbs. powdered sugar
1 can sweetened condensed milk
1/2 stick oleo
2 c. nut meats, chopped
1 can angel flake coconut
3 tsp. vanilla
CHOCOLATE DIP
1/8 lb. (or a little more) paraffin
2 c. chocolate chips
Mix all candy ingredients together. Chill 3 hours. Roll in balls and set aside until a thin crust forms. Overnight on a cookie sheet is fine. Melt paraffin and chocolate
in a double boiler. Keep dipping mixture very hot, as the chocolate sets fast. Use toothpicks to dip balls in chocolate.
CHRISTMAS CONCOCTIONS
(All sent to me by our friend Treva in Eastern Tennessee)
KAHLUA CREAMY FUDGE
1 & 1/2 cup sugar
1 jar (7 oz) marshmallow creme
2/3 cup evaporated milk
1/4 cup butter
1/4 tsp. salt
2 cup semi-sweet chocolate pieces
2/3 cup chopped nuts
1 tsp. vanilla
Line 8" square baking pan with foil. In 2 quart saucepan, combine sugar, marshmallow creme, milk, butter, Kahlua & salt. Bring to rapid boi, stirring constantly for
5 minutes. Remove from heat, add all chocolate. Stir until melted. Add nuts and vanilla. Turn into prepared pan. Refrigerate until firm. Cut into squares.
Makes 2-3/4 pounds
![Cream Cheese Sugar Cookies]()
CREAM CHEESE SUGAR COOKIES
Prep Time: 1 hr
Makes: 6 dozen cookies
1 cup sugar
1 cup butter, softened
1 (3-oz.) pkg. cream cheese, softened
1/2 teaspoon salt
1/2 teaspoon almond extract
1/2 teaspoon vanilla
1 egg yolk
2 cups all-purpose flour
Colored sugar or decorator icing, if desired
1. In large bowl, combine all ingredients except flour and colored sugar; beat until light and fluffy.
2. Add flour; mix well. Shape dough into 3 disks. Wrap dough in plastic wrap; refrigerate 1 hour for easier handling.
3. Heat oven to 375?°F. On floured surface, roll out 1 disk of dough at a time to 1/8-inch thickness. (Keep remaining dough refrigerated.) Cut with lightly floured 2
1/2-inch round or desired shape cookie cutters. Place 1 inch apart on ungreased cookie sheets. Decorate with colored sugar.
4. Bake at 375?°F. for 6 to 10 minutes or until light golden brown. Immediately remove from cookie sheets. If desired, frost and decorate plain cookies.
EASY PECAN GRAHAM TOFFEE
20 graham cracker squares
1 cup butter
1 cup brown sugar
1 cup chopped pecans
12-oz. semi-sweet chocolate chips (optional)
Preheat oven to 350 degrees F. Spray a 10 x 15 x 1-inch baking sheet with non-stick cooking spray.
Line baking sheet with graham cracker squares.
In medium saucepan, melt margarine and brown sugar. Bring to rolling boil and cook for 2 minutes, stirring constantly. Remove from heat and stir in chopped nuts.
Pour over graham crackers and spread evenly. Bake in oven for 10 minutes.
Optional: Remove and sprinkle with chocolate chips and return to oven long enough for chips to soften.
Remove from oven and spread chocolate in an even, thin layer.
Chill and break into pieces.
TIP: Double the butter/brown sugar amounts in the recipe. This results in a thicker, somewhat less brittle toffee layer. Both versions are good.
REESE'S PEANUT BUTTER CUP FUDGE
1 & 3/4 cups graham cracker crumbs
2 sticks of margarine, softened (1/2 lb.)
2 & 1/2 cups of powdered sugar
1 & 1/2 cups Reese's peanut butter
Mix all these ingredients together and pat into a well greased 9 x 13 pan. Put in the refrigerator for 1 - 2 hours.
For topping, melt a 1 lb Hershey bar and spread on chilled peanut butter mix. Return fudge to refrigerator until the chocolate has set.
Cut into inch pieces by dipping a knife in hot water after every cut.
TIP: As 1 lb. Hershey bars can be expensive, you can use the Hershey's chocolate chip pieces.
CHOCOLATE CANDY (NOT FUDGE)
1/2 cup evaporated milk (canned milk)
2 cups sugar
2 Tbsp. cocoa
1 stick butter
1 tsp. vanilla
1/4 cup white corn syrup
Combine all ingredients in a heavy saucepan and cook for 2 minutes or till soft ball stage. Beat immediately and drop by teaspoonfuls onto a baking sheet lined with
wax paper. Chill. Keep in airtight container.
PARTY MINTS
1 (14 oz) can Sweetened Condensed Milk (not Evaporated milk)
1 (32 oz) package confectioners' sugar
1/2 teaspoon peppermint extract
Assorted colored granulated sugar or crystals or chocolate
1. In medium bowl, beat Milk and half of the confectioners' sugar until blended, Gradually add remaining confectioners' sugar and peppermint extract, beating until
stiff.
2. Roll mixture into 1/2-inch balls; roll in desired sugar and place on parchment paper. Let stand 8 hours to set. Store covered at room temperature.
Makes 3 dozen mints
Tip:
For the smoothest texture, be sure to sift the confectioners' sugar before mixing. It will remove any lumps and make the mints extra creamy.
Variation:
You may also dip uncoated mints in melted bittersweet chocolate for a different flavor.
WHITE CHOCOLATE HOLIDAY BARK
Pistachios and dried cranberries make this Christmas candy even more festive.
Yield: About 1 & 1/2 pounds
1 pound finely chopped white chocolate
1 & 1/2 teaspoons nut or plain oil
1/2 cup dried cranberries
1 & 1/4 cups shelled pistachio nuts, toasted and papery coating peeled
Tempering the chocolate for the bark requires a double boiler. If you don??™t have a double boiler, improvise one by using a saucepan and a stainless steel bowl:
Nestle the bowl into the saucepan, allowing a few inches of space to remain between the bottom of the bowl and the bottom of the saucepan. Keep an extra bowl of
a similar size on hand to transfer the chocolate for cooling. Rest the chocolate thermometer on a towel. Line a baking sheet with foil.
Pour a couple inches of water into the bottom half of the double boiler and heat over medium-low to just below a simmer. Put the chocolate in the top half of the
double boiler and set over the hot water. Slowly melt the chocolate, stirring with a heat-resistant rubber spatula. As the chocolate melts, check the temperature
periodically to make sure it stays between 82 and 86 degrees F. If it starts to rise above this temperature, quickly transfer the chocolate to the bowl on reserve
and stir briskly to reduce heat. Return bowl to double boiler to maintain heat between 82 and 86 degrees F.
Remove bowl from over the hot water just before all the chocolate melts. Stir vigorously until the chocolate melts completely. Check temperature again. Stir in the oil
until evenly blended. Chocolate is now tempered and ready to use. Keep within the 82 to 86 degree F range, returning bowl briefly to the double boiler if necessary.
Quickly stir the fruit and nuts into the chocolate. Spread chocolate mixture out on the prepared baking sheet so it's about 1/2-inch thick and the fruit and nuts are
coated. Set bark aside at room temperature to harden. Break into angled pieces. Store in an airtight container at room temperature.
NOTE: If you peel off the papery coating on the pistachios, they will look even greener. Blanch the nuts in a pot of boiling water, drain, and then rub them in a
folded towel to loosen the skins.
From Food Network Kitchens
NO-BAKE CHRISTMAS COOKIES
1 box graham crackers
1 lb bag miniature marshmallows
2 sticks butter
8 oz each red and green candied cherries, cut up
8 oz each red and green candied pineapple, cut up
1 cup nuts
Melt butter and marshmallows. Crush graham crackers fine (DO NOT USE THE ALREADY CRUSHED ONES). Mix the cherries and pineapple with the cracker
crumbs. Pour butter and marshmallow mixture over and mix well. Form into logs (whatever size you like), wrap in waxed paper and store in a tight container.
CRANBERRY MALLOW SALAD
1/2 cup sugar (pantry item)
1 cup cranberries
1/2 cup mini marshmallows
1 small apple
1 small banana
1 small orange
1/2 cup whipping cream, whipped (optional)
Put sugar, cranberries and ? cup water in a saucepan: boil, stirring frequently, until cranberries burst: cool.
Chop and core apple. Slice banana, and peel and chop orange.
Mix fruit pieces with marshmallows and cranberries: fold in whipped cream (optional).
76961/109323_BoozeBalls.jpg
eBalls.jpg" ALT="Booze Balls" width="215" height="180">
BOOZE BALLS
They sound intoxicating, but rest assured, the rich, chocolaty flavor is the only thing certain to put you over the legal limit.
1 cup semisweet chocolate chips
20 chocolate wafer cookies (about half a 9-ounce box)
1/2 cup finely chopped pitted prunes (about 15 prunes)
1/2 cup confectioners' sugar
1/4 cup bourbon or 1/3 to 1/2 cup brandy
1/4 cup sweetened condensed milk
1/4 cup granulated sugar, or colored decorating sugars, for garnish
Put chocolate in a microwave-safe bowl and microwave on medium power for a minute. Stir and repeat until the chocolate melts, about 3 minutes total depending on
the power of your microwave. Next, put the melted chocolate in a heatproof bowl. Bring a saucepan filled with one inch or so of water to a very slow simmer; set the
bowl on the pan (without touching the water). Stir occasionally until melted and smooth.
Process the wafer cookies in a food processor until finely ground (you should have about 1 1/2 cups ground cookies). Alternatively, put cookies inside a heavy
re-sealable plastic bag and crush by moving a rolling pin over the cookies.
Stir the cookie crumbs, pitted prunes, confectioners' sugar, bourbon or brandy, and condensed milk into the chocolate until evenly combined.
Cover and refrigerate the mixture until firm enough to roll into balls, about 45 minutes. Scoop a tablespoon or so of the mixture with a cookie or small ice cream
scoop, roll each portion by hand into a smooth ball, and set onto a baking sheet or large plate.
Store booze balls in an air tight container at room temperature for a day to allow the flavors to come together. Store balls in the refrigerator for a week or freeze
for up to 1 month.
To serve, put the sugar on a plate and roll the balls in it to coat. Serve at room temperature.
REINDEER CHOW
1 stick butter
1 cup chocolate chips
1/2 cup peanut butter
7 cups Rice Chex cereal
2 cups powdered sugar
Melt the butter, chocolate chips, and peanut butter in a roaster; mix. Add cereal and coat well. Put the powdered sugar into a bowl. Add coated cereal and cover
with sugar.
NO-BAKE RUM BALLS
2 cups vanilla wafers, crushed
1 cup powdered sugar
1 cup walnuts, chopped fine
2 Tablespoons baking cocoa
2 Tablespoons honey
1/4 cup rum
In a large bowl, combine dry ingredients. In a separate bowl, combine liquid ingredients and then add to dry ingredients. Mix well. Make small round balls and roll
them in powdered sugar. Refrigerate.
EGGNOG CREAM PUFFS
Cream Puffs (see below)
2 tablespoons cornstarch
2 tablespoons granulated sugar
1 tablespoon unflavored Knox Gelatin
2 cups dairy eggnog
1 cup whipping cream
Confectioners' sugar (optional)
Chocolate Fudge Sauce
Combine cornstarch, sugar and gelatin in a nonreactive saucepan. Gradually stir in the eggnog. Blend until smooth, then turn on the heat. Cook gently, stirring
constantly, until mixture thickens and boils. Cool, stirring mixture often to prevent a skin from forming.
When eggnog mixture has cooled completely, beat it until smooth. Whip the cream until stiff and fold into the cooled eggnog mixture. Fill 12 cream puff shells. Top
with chocolate sauce and refrigerate. Sift confectioners' sugar over each cream puff just before serving.
Cream Puffs
1/4 cup Crisco?®
1/2 cup boiling water
1/2 cup flour
1/4 teaspoon salt
2 eggs
Combine Crisco?® and boiling water and stir over low heat. Add all at once to this the flour and salt. Beat until smooth. Remove from heat. Add 2 eggs, one at a time,
beating vigorously after each addition. Drop from a tablespoon onto a greased sheet. Bake at 350 degrees F for 20 minutes. Slice open and fill with eggnog filling.
Help make us NUMBER ONE !
HEALTHIER DESSERTS
(All sent to me by my friend Dee in Texas)
CHOCOLATE MERINGUE COOKIES
(low fat & low calorie recipe)
6 egg whites, room temperature
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 1 /2 teaspoons vanilla extract
1/4 cup unsweetened chocolate
1/2 cup sugar
1 teaspoon unsweetened cocoa
1/8 teaspoon ground cinnamon
Preheat oven to 250 degrees F. Line non-stick baking sheets with parchment paper or use the Silpat sheets to prevent the cookies from sticking.
In a small bowl, combine the 1/4 cup cocoa and sugar together; set aside.
In a large bowl using your electric mixer, beat egg whites until foamy. While beating, add salt, cream of tartar, and vanilla extract. Add the cocoa/sugar mixture, 1 tablespoons at a time, until the egg whites are stiff and glossy.
Drop batter by tablespoonfuls onto non-stick baking sheets. In a small bowl, combine the remaining 1 teaspoon cocoa and cinnamon. Using a sieve or a sifter, sprinkle mixture over the non-baked cookies.
Bake 90 minutes; turn off the oven, open the door slightly (secure with a wooden spoon), and allow cookies to cool in the oven. Remove from oven and store in a tightly covered (airtight) container.
Yields 50 cookies.
Each Cookie Totals - 0 Fat Grams, 11.3 calories, .28 WW Points
LEMON MERINGUE COOKIES
(low fat & low calorie recipe)
1 (.3-ounce) package sugar-free lemon gelatin
1 cup super-fine or Baker's sugar
6 egg whites, room temperature
1/4 teaspoon salt
1/4 teaspoon cream of tartar
Preheat oven to 250 degrees F. In a small bowl, combine the lemon gelatin and sugar together.
In a large bowl using your electric mixer, beat egg whites until foamy. While beating, add salt and cream of tartar. Add the gelatin/sugar mixture to the egg whites gradually (a tablespoon at a time) while beating; beat to stiff peaks.
Drop batter by tablespoonfuls onto non-stick baking sheets. Bake 90 minutes; turn off the oven, open the door slightly (secure with a wooden spoon), and allow cookies to cool in the oven. Remove from oven and store in a tightly covered (airtight) container.
Yields 50 cookies.
Each Cookie Totals - 0 Fat Grams, 19 calories, .4 WW Points
LOW FAT MARSHMALLOW CREAM FUDGE
These have a lot of sugar so don't let the low-fat name make you overdo!
1 ?? cups fat free butter
6 cups sugar
2 cans fat free or low fat Eagle Brand milk, or 2 cans fat free evaporated skim milk
2 12 oz packages of Hershey??™s Reduced Fat chocolate chips
2 7 oz jars of marshmallow cream
2 tsp vanilla extract
14 oz low fat granola (optional)
Mix sugar, Eagle Brand or skim milk and butter together and cook until mixture comes to a boil, stirring frequently. Boil this mixture for 5 minutes, stirring constantly. Remove from fire and stir in chocolate chips, marshmallow cream, vanilla and granola (if desired). Stir ingredients until mixture is creamy and smooth (an electric mixer may be used). Pour into lightly oiled or nonstick large baking pan. Allow to cool and cut as desired.
CREAMY CHEESECAKE
Serves 16
Ingredients:
***CRUST***
1 cup pine nuts
1 cup macadamia nuts
2 packets sugar substitute
3 tablespoons melted butter
***FILLING***
16 ounces cream cheese
10 packets sugar substitute
3 large eggs
2 teaspoons vanilla extract
2 teaspoons grated lemon rind
1/4 teaspoon salt
1 cup sour cream
Directions:
For crust, place pine nuts and macadamias in bowl of a food processor; pulse until ground but not
paste like. Add sugar substitute and butter; pulse to combine. Transfer to a 9-inch springform pan. With your fingers, gently press nut mixture to form a crust on
bottom of pan. Bake 10 minutes; remove from oven and cool.
Place cream cheese and sugar substitute in food processor; process until smooth. Add eggs, one at a time, blending well after each addition. Add vanilla extract, lemon rind and salt; pulse to combine. Add sour cream and process to combine.
Pour filling into prepared crust. Bake at 350 degrees F for 40 minutes. Turn off oven; let cheesecake cool for one hour without opening door. Chill overnight. Garnish with blueberries before serving.
Carbohydrates: 5.5 grams; Net Carbs: 4.5 grams; Fiber: 1 grams; Protein: 7 grams; Fat: 26.5 grams; Calories: 279.
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HOLIDAY RECIPES FOR DIABETICS
(All sent to me by my friend Dee in Texas)
ALMOST SHORTBREAD COOKIES
Makes: 2 dozen
Ingredients:
2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 corn or canola oil
1 large egg
2 tablespoons sugar
1 teaspoon pure vanilla extract
1/4 cup water
Directions:
Preheat oven to 350 degrees F. Prepare a cookie sheet with non-stick pan spray.
Combine all the ingredients in a large bowl to form a soft dough. Refrigerate the dough 1 hour to chill. Roll or pat out 1/4-inch thick on a floured board.
Cut 2-inch rounds and place them 1 inch apart on the prepared cookie sheet. Bake for 15 to 20 minutes, until the edges are a light golden brown. Cool and store in an airtight container.
Nutritional Information Per Serving (1 cookie): Calories: 90, Fat: 5 g, Cholesterol: 9 mg, Sodium: 26 mg, Carbohydrate: 9 g, Dietary Fiber: 0 g, Sugars: 1 g, Protein: 1 g Diabetic Exchanges: 1/2 Starch, 1 Fat
DIABETIC EGGNOG
Serves: 3
Ingredients:
1 1/3 cup ice cold water
1/4 cup. nonfat dry milk powder
1 egg or egg substitute equivalent
1 1/2 teaspoon vanilla
1/2 teaspoon rum flavoring
2 to 3 drops liquid sweetener
or
1 tablet artificial sweetener (more if desired)
Nutmeg
Directions:
Blend all ingredients in electric blender or shake vigorously in hand shaker. Chill well or add 1 ice cube per serving. More ice will dilute the drink. Sprinkle a dash of nutmeg over top of each serving, or mix into each serving.
DIABETIC PECAN PIE
Serves: 8
Ingredients:
2 tablespoons butter
2 large eggs
1 cup light syrup
1/8 teaspoon salt
1/2 cup sugar substitute (Splenda or other)
1 tablespoon flour
1 teaspoon vanilla extract
1 1/2 cup pecan halves
1 unbaked 9" pie shell
1/2 tablespoon milk
Directions:
Melt butter and put it to the side to cool down. Add in order, eggs, syrup, salt, sugar substitute, flour, vanilla extract, and butter. Beat the mixture on slow speed until blended smoothly. Stir in pecans and make sure they are coated with mixture. Pour into pie shell. Brush crust rim with milk. Bake at 350 for about 45 min. to an hour.
HOLIDAY PECAN FUDGE
Serves: 8
Ingredients:
1 1/3 cup nonfat dry milk powder
1 1/4 cup water
1/2 cup cornstarch
2/3 cup SPLENDA Granular
1 cup mini chocolate chips
1 tablespoon vanilla extract
1/4 cup coarsely chopped pecans
Directions:
Spray an 8-by-8-inch baking dish with butter-flavored cooking spray In a medium saucepan, combine dry milk powder, water, cornstarch, SPLENDA, and chocolate chips. Cook over medium heat until mixture thickens and chocolate chips are melted, stirring constantly.
Place saucepan on a wire rack. Stir in vanilla extract. Using an electric mixer, beat on MEDIUM until mixture is light and fluffy. Fold in pecans, using a sturdy spoon.
Spread mixture into prepared baking dish. Refrigerate for at least 6 hours or until firm. Cut into 16 pieces.
Each serving equals: HE: 1 Bread . 1 Fat . 1/2 Fat-Free Milk . 1/2 Slider . 3 Optional Calories 208 Calories . 8 gm Fat . 5 gm Protein . 29 gm Carbohydrate?· 66 mg Sodium?· 161 mg Calcium . 1 gm Fiber DIABETIC EXCHANGES: 11/2 Starch/Carbohydrate 1 Fat. 1/2 Fat-Free Milk
A to Z Recipes Handy Links for Diabetics
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GREAT CHRISTMAS MEMORIES FOR TWO
(All sent to me by former readers)
COFFEE NOG
Serves: 2
Ingredients:
8 ounces Fresh brewed coffee -- Chilled
1/2 cup Cream
1 Egg yolk
1 tablespoon Brown sugar
Nutmeg
Directions:
Combine sugar and egg yolk, beat well. In a small saucepan heat cream. Slowly whisk in egg/sugar mixture and when blended, remove from heat. Do not boil. Pour coffee into your favorite cups and top with cream mixture. Sprinkle with nutmeg.
LOBSTER CASSEROLE
Perfect and romantic for Christmas Eve!
2 tbsp. chopped onion
1/2 clove garlic, minced
1 tbsp. butter
1/2 can Cheddar cheese soup
1 (3-oz.) can sliced mushrooms, drained
1/4 cup milk
2 tbsp. dry sherry
1 tbsp. minced parsley
1 1/2 cups cooked lobster
1/2 cup frozen peas, cooked and drained
1 tbsp. buttered soft bread crumbs
Saut?© onion and garlic in butter in skillet until tender. DO NOT brown.
Add soup and mushrooms; mix well. Add milk, sherry and parsley gradually; mix well. Add lobster and peas.
Cook until heated through, stirring constantly. Spoon into 2 (1-cup) casseroles. Top each with crumbs.
Bake at 350??F. for 25 minutes or until golden.
Serves 2
RAISIN BREAD PUDDING
1/4 cup brown sugar
2 tbsp. raisins
1 tbsp. butter or margarine
2 slices frozen or firm bread - easier to spread
1/4 tsp. cinnamon
3/4 cup milk
1 egg
2 tbsp. granulated sugar
1/4 tsp. vanilla extract
Grease the bottom and half way up the sides of the top half of a double boiler. Firmly pat the brown sugar into the pan, completely covering the bottom. Sprinkle the raisins over the brown sugar; set aside.
Spread the butter on the bread. Sprinkle on the cinnamon; rub into the butter. Cut the bread into 1/2-in. cubes; set aside.
In a small bowl, whisk together the milk, egg, sugar, vanilla extract and salt. Add the bread cubes, stirring gently to coat.
Carefully, taking care not to disturb the layer of brown sugar, pour the milk and egg mixture against the back of a large spoon into the prepared pan.
Place the double boiler over cold water; cover. Cook over low heat until set in the center, about 1 hour. (Shake pan gently to test firmness).
Spoon the warm pudding into dessert dishes; spoon the brown sugar-raisin sauce from the bottom of the pan over the pudding.
Yield: 2 servings
MUSHROOM SOUP
Easy yet elegant!
1 can mushrooms, stems and pieces OR 8 to 10 fresh mushrooms, chopped and saut?©ed in butter
1 potato, cubed
1 onion, chopped
1 cup milk
Sprinkle of dried parsley
Salt and pepper, to taste
Cook potato and onion with a bit of salt in enough water to cover.
When potato is almost cooked, add can of mushrooms, with their juice, (or saut?©ed fresh mushrooms) and heat through.
Heat the milk separately.
Add the potato mixture to the hot milk. Let stand a few minutes for flavors to blend. Thicken, if desired.
Serves 2
Help make us NUMBER ONE !
76961/109319_HolidaySnowballCookies.jpg
aySnowballCookies.jpg" alt="Holiday Snowball Cookies" width="160" height="120">
HOLIDAY SNOWBALL COOKIES
Yields - 4 dozen cookies
Ingredients:
1 1/2 cups (3 sticks) butter, softened
3/4 cup powdered sugar
1 tablespoon vanilla extract
1/2 teaspoon salt
3 cups all-purpose flour
1 3/4 cups (10-oz. pkg.) NESTL?‰ TOLL HOUSE Holiday Shapes & Morsels
1/2 cup finely chopped nuts
1 sprinkle powdered sugar
Directions:
PREHEAT oven to 375?° F.
BEAT butter, sugar, vanilla extract and salt in large mixer bowl until creamy. Gradually beat in flour; stir in Shapes & Morsels and nuts. Shape level tablespoons of dough into 1 1/4-inch balls. Place on ungreased baking sheets.
BAKE for 10 to 12 minutes or until cookies are set and lightly browned. Remove from oven. Sift powdered sugar over hot cookies on baking sheets. Cool on baking sheets for 10 minutes; remove to wire racks to cool completely. Sprinkle with additional powdered sugar, if desired. Store in airtight containers.
Source: VeryBestBaking.com
ALABAMA CHOCOLATE-PECAN JUMBO CHRISTMAS FUDGE PIE
1 1/4 cups chocolate wafer crumbs
1/3 cup butter -- melted
1/2 cup butter -- softened
3/4 cup brown sugar
3 eggs
12 ounces semisweet chocolate chips
2 teaspoons instant coffee
1 teaspoon vanilla extract
1/2 cup flour
1 cup pecans -- coarsely chopped
whipped cream -- sweetened chocolate syrup maraschino cherries with stems mint sprigs
Combine chocolate wafer crumbs and 1/3 cup melted butter; firmly press on bottom and sides of a 9-inch tart pan or pie plate. Bake at 350F for 6 to 8 minutes. Cream 1/2 cup softened butter; gradually add brown sugar with the electric mixer at medium speed until blended. Add the eggs, one at a time, beating after each addition. Stir in the melted chocolate, instant coffee granules, vanilla extract, flour and chopped pecans. Pour into the prepared crust. Bake at 375F for 25 minutes. Remove from oven and cool completely on a rack.
Before serving, pipe sweetened whipped cream on each piece and drizzle with chocolate syrup. Garnish with cherries and/or mint if desired.
Christmas With Southern Living, 1990
76961/109330_PistachioChristmasRibbonBars.jpg
ChristmasRibbonBars.jpg" alt="Pistachio Christmas Ribbon Bars" width="200" height="131">
PISTACHIO CHRISTMAS RIBBON BARS
Makes about 3 dozen
1/2 pound unsalted butter or margarine, softened
1 cup granulated sugar
1 large egg
2 cups all-purpose flour
1/8 teaspoon salt (omit this if your pistachios are salted)
1/2-2/3 cup raspberry or strawberry jam
2/3 cup pistachios, chopped
Preheat oven to 325 F. Combine butter, sugar and egg; beat until thoroughly blended. Stir in flour and salt. Spread one-half of dough into 9 inch square pan. Bake 10 minutes; remove from oven. Spread jam to within 1/2 inch of edge. Add pistachios to remaining dough. Drop by spoonfuls over jam to cover. Bake 35 minutes until top is golden brown; cool. Cut into squares.
Source: California Pistachio Commission
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A kitchen essential
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