(photo-Cool backgrounds wallpaper)

(photo-Cool Background wallpaper)

CURRIED LAMB

*New Years Collection*

3 pounds lamb, cubed
2 tsps salt
1/4 tsp pepper
4 TB butter
1 tsp celery salt
1/8 tsp cayenne
1 cup coarsely chopped apple

1-1/2 cups stock or bouilon
2 TB butter
3/4 cup chopped onion
1/3 cup flour
4 tsps curry powder
1/2 tsp ginger
4 cups stock or bouillon
1/2 cups shredded coconut

1. Sprinkle lamb cubes with salt and pepper; place over heat in heavy in which butter has been melted. Add celery salt, cayenne, and apple. Stir until lightly browned.

2. Add 1-1/2 cups stock or bouillon, cover and simmer over low heat 1 hour. In small skillet melt 2 TB butter, cook onions until soft. Add flour, curry powder, ginger, and blend.

3. Gradually stir in 4 cups stock or bouillon. Cook until thickened. Combine with meat and stir in coconut. Cool; cover and let stand until ready to reheat for serving, preferably overnight. Makes 6-8 servings.

Condiments: Chopped white of egg, hard-cooked egg yolks put through a sieve, ground peanuts, chopped coconut, crushed French-fried onions, crisp bacon, chutney, tiny sauteed bread cubes, chopped parsley. Serve 2 or 3 of these--or all of them if you like--each in a separate bowl.

Note: To make stock, cover cracked soup bones with water, add an onion, celery, salt and 5-6 pepoercorns. Cover: simmer slowly 3 hours. Strain. Or dissolve 1 bouillon cube in each cup of boiling water to be used as liquid.

(Source: Dorothy Dean & kappboom wallpaper)

FIREBALLS

*New Years Collection*

1 8-oz package cream cheese
+Milk
+Garlic powder
1 5-oz bottle cocktails onions, drained

1-1/2 jars (2-1/2 oz) dried beef, finely shredded
+Cocktail picks
1 large head cabbage

1. Blend softened cream cheese with enough milk to make a very thick but pliable paste. Add garlic powder to taste.

2. Take one onion and enough cheese mixture to cover; mold cheese around onion and then roll thouroughly in the finely shredded dried beef.

3. Insert a cocktail pick and mount the "Fireball" on the cabbage, which has been prepared by slicing off the base of the cabbage so it will stand flat. Makes about 32 balls.

(Source: Dorothy Dean & kappboom wallpaper)

CORNED BEEF HASH ROLLUPS

*New Years Collection*

1 can (13 oz) French onion soup
2 cups prepared bisquit mix
1 can (1 pound) corned beef hash

1. Pour soup into 9-inch square pan and bring to boil. While soup is heating, prepare bisquit mix according to package directions.

2. On a lightly floured board, pat out dough 1/3-inch thick. Form it into a rectangle 12 by 18 inches. Break up hash and arrange over dough.

3. Roll dough lengthwise like a jelly roll; cut into eight 1-1/2-inch slices. Lay each slice in the boiling soup; bake in a very hot (450-degree) oven for 30 minutes. Makes 8 servings.

(Source: Dorothy Dean & kappboom wallpaper photo)

CORN CONFETTI STUFFING

*Christmas Collection*

1 1-pound can whole kernal corn
1 1-pound can cream style corn
1/4 cup minced onion
1/4 cup minced green pepper

2 TB cut-up pimento
1-1/2 tsp salt
1/4 tsp pepper
1/4 tsp Ac'cent
1 egg, slightly beaten
1 cup soft bread crumbs

1. Drain whole kernel corn; combine with cream-style, onion, green pepper, pimento and seasonings. Stir in egg. Add bread crumbs; mix lightly. YIELD: Stuffing for 5-pound crown roast.

(Source: Dorothy Dean & Cool Background wallpaper)

CROWN ROAST OF PORK

*Christmas Collection*

Crown Roasts are my favorite at Christmas time!!!

1. Have butcher prepare crown from 2 pork loins of 6 or 7 ribs (have backbone removed for easy carving). Wrap rib ends in foil to prevent charring. Season with salt and pepper. Place in shallow pan, rib-ends up.

2. Do not add water; do not cover. Roast at 325 degrees for 35 to 40 minutes per pound or until meat thermometer registers 185 degrees. An hour before meat is done, fill center with Corn Confetti Stuffing. Continue roasting until meat is done. Replace foil with paper frills. To carve, slice between bones. YIELD: Plan on 1 or 2 ribs per serving.

(Source: Dorothy Dean & Cool Background wallpaper)

Mincemeat Cookies

*Christmas Collection*

1 cup shortening
2 cups packed brown sugar
2 eggs
1 cup prepared mincemeat

3-1/2 cups sifted flour
1 tsp salt
1 tsp soda
1/2 tsp instant coffee, optional

1. Cream shortening and sugar. Beat in eggs, one at a time. Stir in mincemeat. Sift dry ingredients and add; blend well. Drop by teaspoonfuls, 2 inches apart, on greased cookie sheet. Bake at 400 degrees for about 12 minutes. YIELD: 6-7 dozen soft spicy drop cookies.

(Source: Dorothy Dean & kappboom wallpaper)

PINK ANGEL CLOUD

*Christmas Collection*

1 3-oz pkg strawberry gelatin
1 cup boiling water
1 pint heavy cream

1/2 cup crushed peppermint candy
1/4 cup graham cracker crumbs

1. Dissolve gelatin in boiling water. Chill until partially set. Whip cream; fold into gelatin mixture along with the crushed peppermint candy. Spoon into an 8-inch square pan. Sprinkle with graham cracker crumbs.

2. Chill until set. Cut into squares; garnish each section with a maraschino cherry and a gumdrop holly leaf, if desired. YIELD: 10 to 12 servings.

(Source: Dorothy Dean & google+ photo)

GINGERBREAD MUFFINS

*Christmas Collection*

1 egg
3/4 cup butter or margarine, melted
1-1/2 cups milk
1/2 cup molasses
3 cups flour,sifted
1/4 cup sugar

1/4 cup packed brown sugar
1-1/2 tsp soda
3/4 tsp salt
3/4 tsp cinnamon
3/4 tsp ginger
1/4 tsp cloves

1. Beat egg slightly; stir in melted butter, milk and molasses. Combine flour, sugars, soda, salt and spices. Add to egg mixture, stirring until moistened. Fill greased muffin pans 2/3 full. Bake at 350 degrees for about 25 minutes. YIELD: About 24 large muffins.

(Source: Dorothy Dean & google+ photo)

(photo-Cool Backgrounds)

(photo-kappboom wallpaper)

NANAIMO BARS :)

*Christmas Collection*

1/2 cup butter
1/4 cup sugar
5 TB cocoa
1 tsp vanilla
1 egg
2 cups graham cracker crumbs
1 cup flaked coconut
1/2 cup chopped nuts

ICING:

1/2 cup butter
3 TB milk
2 TB vanilla pudding powder
2 cups powdered sugar
4 squares semi-sweet chocolate
1 TB butter

1. Measure 1/2 cup butter, sugar, cocoa, vanilla and egg into top of double boiler. Place over hot water; cook, stirring, until mixture is of custard consistency. Remove from heat and stir in crumbs, coconut and nuts; blend well. Pack mixture into buttered 9-inch square pan.

ICING:

Cream butter; blend milk and pudding powder and stir in. Add powdered sugar, mix until smooth and creamy. Spread over cookie base, refrigerate until firm, about 15 minutes. Melt chocolate with remaining 1 TB butter. Spread over vanilla layer; refrigerate until set. Cut in bite-sized squares. YIELD: About 5 dozen.

(Source: Dorothy Dean & google+ photo)

GUMDROP BREAD

*Christmas Collection*

1-3/4 cup sifted flour
2 tsps baking powder
1 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/4 cup sugar
1 egg, beaten

1 cup milk
2 TB salad oil
1/2 cup raisins
1/2 cup chopped nuts
1/2 cup cut-up gumdrops
3/4 cup uncooked rolled oats

1. Sift 1-1/2 cups flour, baking powder, salt, cinnamon, nutmeg and sugar into bowl. Add egg, milk and melted shortening to dry ingredients. Mix only until dry ingredients are moistened.

2. Combine raisins, nutmests and gumdrops with the remaining 1/4 cup flour; add with oats to above mixture; mix well.

3. Bake at 350 degrees for 50-60 minutes in greased 9 by 5-inch loaf pan. Remove from pan and cool on rack. For ease in slicing, cover tightly and store overnight.

(Source: Dorothy Dean & google+ photo)

ORANGE EGGNOG PUNCH

*Christmas Collection*

1 quart dairy eggnog
1 quart milk
1 6-oz can frozen orange juice concentrate

1. In punch bowl combine chilled eggnog, milk and thawed orange juice concentrate (not diluted). YIELD: About 18 4-ounce punch cup servings.

(Source: Dorothy Dean & kappboom wallpaper photo)

FRUITCAKE COOKIES

*Christmas Collection*

1 cup shortening
2 cups packed brown sugar
1-1/2 tsp vanilla
2 eggs
3-1/2 cups sifted flour
1 tsp salt

1 cup candied fruit mix
1 tsp soda
2/3 cup buttermilk
2 cups cut-up dates
1 cup cut-up candied cherries
1 cup chopped pecans

1. Cream shortening, sugar and vanilla. Add eggs, one at a time, beating well after each. Sift flour, salt and soda; add to creamed mixture alternatively with buttermilk. Stir in dates, cherries, fruit mix and pecans.

2. Drop dough by spoonfuls, about 2 inches apart, on lightly greased cookie sheet. Bake at 350 degrees for about 10 minutes YIELD: About 10 dozen mellow cookies.

(Source: Dorothy Dean & google+ photo)

RAISIN CLUSTERS

*Christmas Collection*

1 pkg (3-4 oz.) vanilla pudding mix (not instant)
1 cup sugar

1/2 cup evaporated milk
1 TB butter
1 cup raisins
1/2 tsp rum extract

1. Blend sugar with pudding mix in 2-quart saucepan. Stir in evaporated milk. Add butter. Cook and stir over medium heat until mixture comes to a boil. Lower heat and boil gently for 3 minutes, stirring constantly.

2. Remove from heat and stir in raisins and rum extract. Beat until candy thickens. Drop from a teaspoon onto waxed paper. Refrigerate until set. YIELD: About 24 clusters.

(Source: Dorothy Dean & google+ photo)

Kathy's cookbook recipes old and new http://katcramatlivecom.blogspot.com/

CRANBERRY CONSERVE PIE

*Christmas Collection*

1 baked 9-inch pastry shell
1 tsp grated orange rind
1 orange
1/4 lemon, peeled

3 cups cranberries
1/4 cup chopped walnuts
1-1/4 cups powdered sugar
1/2 cup cream, whipped
1/4 cup powdered sugar

1. Wash fruit. Grate orange rind and remove excess white membrane. Cut peeled orange and lemon in sections; remove seeds. Grind cranberries, orange and lemon, using medium blade of grinder.

2. Add grated orange rind, chopped nuts and 1-1/2 cups powdered sugar. Whip the cream and 1/4 cup sugar. Fold 1/2 cup of the whipped cream into ground fruit. Fill pastry shell; top with remaining whipped cream. Chill 15 minutes, or until ready to serve.

(Source: Dorothy Dean & kappboom wallpaper photo)

Shrimp Appetizer Salad

*Christmas Collection*

1 cup cooked and shelled shrimp, or canned shrimp, drained
1 medium avacado

+Lemon juice
+Salad greens
+French dressing

1. Advance preparation:  Prepare shrimp and chill; if canned, drain and cover with ice water; allow to remain in refrigerator until time to make salad. Wash and dry greens (curly endive is nice for this salad); chill well.

2. Just before serving time, peel and halve avocado; cut into slices and sprinkle with lemon juice. Line salad plates or individual bowls with crisp greens; arrange sliced avocado and well-drained shrimp on greens. Serve with French dressing. Serves 4.

(Source: Dorothy Dean & kappboom wallpaper photo)

CRANBERRY SHERBET

*Christmas Collection*

1 pound cranberries
1/2 cup water
1/2 cup sugar
3/4 cup water
1 envelope gelatin

1/4 cup cold water
1/2 cup lemon juice
2 cups sugar
1 cup heavy cream

1. Cook cranberries in 1/2 cup water until skins pop; put through food mill or strainer. Boil 1/2 cup sugar and 3/4 cup water 5 minutes. Soften gelatin in 1/4 cup cold water, then add to hot syrup; stir until gelatin is dissolved.

2. Add lemon juice and 2 cups to cranberry pulp; combine with syrup; cool. Add cream (not whipped); freeze in refrigerator tray until mushy. Turn out into chilled bowl; beat with rotary beater; return to tray and freeze until firm. Store tightly covered.

(Source: Dorothy Dean & kappboom wallpaper photo)

QUICK EGGNOG PIE

*Christmas Collection*

1 baked 9-inch pie shell
1 envelope plain gelatin
3 TB cold water
2 cups commercially prepared eggnog
1 cup heavy cream, whipped

1/4 tsp salt
1/4 cup sugar
2 tsps vanilla or
1 tsp rum extract
1/2 tsp almond extract

1. Soften gelatin in cold water. Warm eggnog over direct low heat; stir in softened gelatin; continue beating until gelatin is entirely dissolved. Remove from heat; chill until partially set. Beat until smooth. Whip cream until stiff; add sugar, salt and flavorings, blending well, then fold into eggnog mixture. Turn into baked pie shell; chill 2 to 4 hours.

(Source: Dorothy Dean & kappboom wallpaper photo)

CHRISTMAS CANDY FACT

*KENTUCKY Bourbon Balls

Ruth Boome of Rebecca Ruth Candies in Frankfort, Ky., inv lented these dark chocolate bonbons with Kentucky Bourbon cream centers in 1938. Many famalies  make home made versions during the holidays, but you can still order a box of the  originals. ($33 for a 16-oz box; rebeccaruth.com)

(Source: dash magazine & photo)

CHRISTMAS CANDY FACT

*PACIFIC NORTHWEST Aplets and Cotlets

About 100 years ago, two Armenian immigrants founded Liberty Orchards in Cashmere, Washington. Using a recipe from.the old country, they started making their riff on Turkish delight, called Aplets and Cotlets---apple and apricot chews studded with walnuts. Now the candies are a Pacific Northwest obsession. ($11 for 16; liberty orchards.com)

(Source: dash magazine & photo also)

CHOCOLATE MARSHMALLOWS

*Christmas Collection*

ACTIVE: 40 min
TOTAL: 6 hr 40 min
MAKES: About 60 (1-inch) marshmallows

+Nonstick cooking spray
1/3 cup plus 1/2 cup unsweetened cocoa powder
3 (.25-oz) envelopes gelatin
1-1/2 cups granulated sugar
1 cup corn syrup
1/2 cup confectioners' sugar

1. Line an 8-inch-square baking dish with foil, then mist inside with cooking spray.

2. Whisk 1/3 cup cocoa powder with 1/3 cup hot water in a bowl until dissolved.

3. Combine gelatin with 1/2 cup water in a separate large bowl: let stand 5 minutes. Beat cocoa mixture into gelatin mixture with an electric mixer on low speed until just combined.

4. Combine granulated sugar, corn syrup, and 1/2 cup water in a saucepan. Cook over medium heat, stirring until sugar dissolves. Increase heat to high and cook 8 minutes (do not stir). Remove saucepan from heat and immediately pour hot sugar mixture into gelatin mixture, beat on low speed until combined. Increase speed to high and beat until thick and fluffy, 10 minutes.

5. Pour mixture into prepared baking dish, using damp fingers to smooth top. Combine 1/2 cup cocoa with confectioners' sugar; sprinkle some cocoa mixture over top. Cover with plastic wrap and let stand at room temperature at least 6 hours.

6. Put remaining cocoa mixture into a gallon-size zip-top plastic bag. Cut marshmallow into 1-inch cubes and drop them into plastic bag; toss to coat with cocoa mixture. Seal bag and store at room temperature.

(Source: dash magazine)

(Photo-dash magazine)

WHITE HOT CHOCOLATE

*Christmas Collection*

Put 1 cup white chocolate chips in a 1-quart liquid measuring cup or large heatproof bowl. Heat 2 cups whole milk and 1 cup cream or half-and-half in a saucepan over medium-low heat, stirring occassionally, until bubbles form around edges. Pour hot milk mixture over chocolate chips and whisk until melted. Pour into 2 to 4 mugs; top with marshmallows.

(Source: dash magazine & photo also)

CHRISTMAS CANDY FACT

*FLORIDA COCONUT PATTIES*

Coconut patties dipped in dark chocolate have been one of the Sunshine's State's most popular souvenir's for nearly 30 years. Orlando's Anastasia Confections has perfected the recipe, selling more than 10 million a year. ($6 for a box of nine; anastasiaconfections.com)

(Source: dash magazine & photo also)

CHRISTMAS CANDY FACT

*NEW ORLEANS Pralines*

In New Orleans, pralines are like opinions. Everybody's got one. While the basic components---brown sugar, granulated sugar, cream, butter, and pecans---remains constant, no two taste the same. Aunt Sally's Pralines, a French Quarter sweets shop that's been selling the confections since the 1930's, offers 11 varieties. ($14 for six; auntsallys.com)

(Source: dash magazine & photo also)

YULETIDE LAYER BARS

*Christmas Collection*

A Christmas favorite!!!

Makes 2 to 3 dozen bars

1/2 cup (1 stick) butter or margarine
1-1/2 cups graham crackers
1-1/2 cups flaked coconut
1 cup chopped nuts

1 can (14 oz.) Sweetened Condensed Milk
1-2/3 cups (10-oz pkg.) Holiday Morsels

PREHEAT oven to 350 degrees.

MELT butter in 13 by 9-inch baking pan in oven; remove from oven. Sprinkle graham cracker crumbs over butter. Stir well; carefully press onto bottom of pan. Sprinkle with coconuts and nuts. Pour sweetened condensed milk evenly over top. Sprinkle with morsels; press down lightly.

BAKE for 25 to 30 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars.

TIP: For easier cutting of bars, line pan with foil, extending over edges of pan. Coat lightly with nonstick cooking spray. Bake and cool as directed above. Lift from pan; remove foil. Cut into bars.

(Source: TOLLHOUSE.com & photo also)

Elegant White Fruitcake

*Christmas Collection*

A truly vintage classic recipe!!!

1 cup salad oil
1-1/2 cups sugar
4 eggs
3 cups sifted flour
1 tsp baking powder

2 tsps salt
1 cup pineapple or apple juice
1 cup cut-up citron
1/2 cup cut-up candied lemon peel

1 cup diced candied pineapple
1-1/2 cups whole candied cherries
3 cups white raisins
2 cups shelled pecans

1. Mix salad oil, sugar and eggs. Beat vigorously with spoon or with electric mixer for 2 minutes. Sift 2 cups of the flour with baking powder and salt. Stir in oil mixture alternately with fruit juice. Mix remaining flour with fruit and nuts. Pour batter over fruit mixture; blend thoroughly.

2. Turn batter into two prepared 8 by 4-inch pans or 1 10-inch tube pan (line with foil, letting it extend 1 inch above tops of pans; grease foil carefully).

3. Bake at 275 degrees for 2-1/2 to 3 hours. Place a pan of water on lowest rack of oven. Let cakes stand 15 minutes before removing from pans. Cool on racks without removing foil. After cakes are cold, remove foil. Wrap and place in air-tight container to ripen; tuck in a few raw apple slices to keep cakes moist.

(Source: Dorothy Dean & kappboom wallpaper photo)

500 Posts on Blog!!!

(photo-kappboom wallpaper photo)

MiINCEMEAT PIE

*Christmas Collection*

A HOLIDAY FAVORITE!!!

1 28-ounce jar prepared mincemeat (2-1/3 cups)
Pastry for 8-inch double crust pie

1. Fill pastry-lined pan with mincemeat. Fit on top crust; slash to let steam escape. Bake at 425 degrees for 30-40 minutes until browned.

MINCEMEAT-APPLE PIE: Combine 2 cups pared, thinly sliced apples with 2 cups prepared mincemeat. Fill and bake as directed above.

(Source: Dorothy Dean & kappboom wallpaper photo)

HOMEMADE MINCEMEAT

*Christmas Collection*

A classic vintage recipe!!!

2 pounds lean, boneless, beef, venison or elk meat
1 pound beef  suet
4 pounds tart apples
4 cups sugar

3 pounds raisins
1 pound currants
1/2 pound citron
+Juice and grated rind of 2  oranges 
+Juice and grated rind of 2 lemons

2 cups grape juice, cider or spirits
1 TB salt
2 tsps cinnamon
1 tsp cloves
1 tsp nutmeg or mace

1. Simmer meat in salted water to cover, until very tender. (Bony cuts, such as neck, may be used, with allowance made for the weight of the bones.)  Cool meat; chop or grind. Chop suet and apples. Chop or cut candied citron fine.

2. Mix all ingredients in large kettle and simmer for 1 hour. Adjust seasonings to taste; simmer till fairly thick. Pour hot mixture into clean jars to within 1 inch of tops. Put on lids; screw bands tight. Process in pressure canner at 10 pound pressure; 30 minutes for pints; 45 minutes for quarts. OR cool; package in desired amounts; freeze. YIELD: 5-6 quarts.

(Source: Dorothy Dean & kappboom wallpaper photo)

STOLLEN (German Christmas Bread)

*Christmas Collection*

1 pkg yeast, compressed or dry
1/4 cup lukewarm water
1/2 cup milk
1/4 cup sugar
1 tsp salt
2 TB shortening
2-2-1/2 cups sifted flour
1 egg

1/4 cup raisins
1/4 cup chopped candied cherries
1/4 cup chopped citron
1/4 cup chopped blanched almonds
1 TB grated lemon rind
1 TB melted butter

1. Soften yeast in water. Scald milk. Stir in sugar, salt and shortening; cool to lukewarm. Add 1 cup flour; mix well. Add softened yeast and egg; beat well. Stir in fruit and nuts. Add enough more flour to make a soft dough. Turn out on lightly floured board; knead until smooth and satiny.

2. Place in greased bowl. Cover and let rise until doubled, about 1-1/2 hours. When light, punch down and shape into ball. Let rest 10 minutes.Flatten into oval shape, about 1/2 inch thick. Brush one-half with melted butter. Fold over, the long way; press folded edge firmly so it won't spring open. Place on greased baking sheet; pull into crescent shape. Brush lightly with melted butter. Let rise until doubled, about 45 minutes. Bake at 350 degrees for 25-30 minutes until golden brown. While warm, frost with POWDERED SUGAR GLAZE. Decorate with candied fruit and nuts, if desired. YIELD: 1 large stollen.

(Source: Dorothy Dean & kappboom wallpaper photo)

JULE KAGA (Norwegian Christmas Bread)

*Christmas Collection*

1 cup milk
1/2 cup sugar
1 tsp salt
1/2 cup shortening
1/4 cup lukewarm water
2 packages yeast, compressed or dry

4-4-1/2 cups sifted flour
1-1/2 tsps ground cardamom
1/2 cup chopped almonds
1/2 cup raisins, optional
1/4 cup chopped candied cherries
1/4 cup chopped citron

1. Scald milk; stir in sugar, salt and shortening; cool to lukewarm. Soften yeast in water. Stir into milk mixture. Add 2 cups flour; beat thouroughly. Cover; let rise in warm place until double in bulk, about 30 minutes. Stir in cardamom, nuts and fruit. Add enough remaining flour to make a soft dough. Turn out on floured; knead until smooth and elastic.

2. Place in greased bowl; turn once to grease all over. Cover; let rise in warm place until double in bulk, about 1 hour. Punch down; form into round ball. Place on greased baking sheet. Cover; let rise again until nearly double in bulk, about 1 hour. Bake at 400 degrees for 10 minutes; reduce heat to 350 degrees, continue baking for 40 minutes until loaf tests done. Cool; frost with POWDERED SUGAR ICING: Blend 1 cup powdered sugar, 1 TB milk and 1/4 tsp vanilla; beat smooth. Decorate frosted loaf with nuts and candied fruit if desired. YIELD: 1 large round loaf.

(Source: Dorothy Dean & kappboom wallpaper photo)

Deep Sea Chowder

*Christmas Collection*

2-1/2 cups diced potatoes
1 small can shrimp
1 small can crabmeat
2 small onions, chopped
1 stalk celery, chopped

3 TB butter
1 TB flour
5 cups scalded milk
+Salt and Pepper

1. Boil potatoes in small amount of water for 5 minutes. Saute' shrimp, crabmeat, onions and celery in butter until vegetables are soft. Stir in flour to thicken. Add mixture to potatoes, then add scalded milk and cook, stirring constantly until mixture is well blended, about 5-10 minutes. Season to taste with salt and pepper.

(Source: Dorothy Dean & kappboom wallpaper photo)

GINGERBREAD MEN

*Christmas Collection*

1/3 cup shortening
1/3 cup brown sugar
2/3 cup molasses
1 egg
3 cups sifted flour

3 tsps baking powder
1/2 tsp salt
3/4 tsp Ginger
+Decorator icing

1. Cream shortening and sugar. Beat in molasses then egg. Sift dry ingredients; stir in. (Dough will be quite soft.) Roll out 1/4-inch thick on lightly floured board. Cut out gingerbread men, stars, rounds or other shapes. Place on greased baking sheet. Bake at 350 degrees for 10-12 minutes. Cool on rack then frost with Decorator Icing. YIELD: About 3 Dozen cookies, depending on size.

DECORATOR ICING: Beat 1 large egg white with 1/2 teaspoon cream of tarter. Stir in 1-1/2 cups sifted powdered sugar and 1 TB soft white shortening. Beat till very stiff. Add food coloring if desired. Put icing in decorating tube; decorate gingerbread men.

(Source: Dorothy Dean & kappboom wallpaper photo)

WISHING APPLES

*Christmas Collection*

4 medium-sized tart cooking apples
1/4 cup packed brown sugar
1/2 tsp cinnamon
+Hot water
1/4 cup dairy sour cream
+Chopped nuts

1. Wash and core apples. Combine brown sugar and cinnamon; spoon into apple cavities. Place in baking pan; pour hot water into pan to a depth of 1/4 inch. Bake at 350 degrees 45-60 minutes or until tender. Top each apple with 1 TB dairy sour cream; sprinkle with chopped nuts. Serve hot as meat accompaniment. YIELD: 4 servings.

(Source: Dorothy Dean & kappboom wallpaper photo)

CRAB STUFFED POTATOES

*Christmas Collection*

4 large potatoes
1/4 cup butter
1/2 cup half 'n' half
+Dash pepper
1 TB grated onion

1 cup shredded sharp cheese
1 6-1/2-ounce can crankest, 1 cup flaked
+Paprika

1. Bake potatoes as usual. Cut in half, lengthwise. Scoop out insides; mash with butter, cream, seasonings and cheese. Whip until fluffy then fold in flaked crab. Refill potato shells; sprinkle with paprika.Refrigerate until before serving time. Bake at 400 degrees for about 30 minutes or until heated through.

YIELD: 8 servings.

(Source: Dorothy Dean & kappboom wallpaper photo)

CHERRIES JUBILEE

*Christmas Collection*

1 1-pound can dark sweet cherries
1/4 cup sugar
1/2 tsp cinnamon
2 thin slices lemon
1/2 cup brandy, warmed
+Vanilla ice cream

1. Ahead of time; Pit cherries. Mix sugar and cinnamon. Before guests: Heat (don't boil) cherries with juice and lemon slices in blazer pan of chafing dish over direct heat. Sprinkle with sugar mixture then add warmed brandy; light. After flame burns down, spoon cherries over ice cream.

YIELD: 6 servings.

CHERRIES FLAMBEE: Substitute 1/2 cup currant jelly for lemon slices, sugar and cinnamon. Heat in chafing dish until melted, then add cherries.

(Source: Dorothy Dean & kappboom wallpaper photo)

ANY DAY STRAWBERRY JAM

*Christmas Collection*

4 10-ounce packages frozen strawberries, thawed
5 cups sugar
2 TB lemon juice
1/2 bottle liquid pectin

1. Combine thawed fruit, sugar and lemon juice in very large saucepan. Place over high heat. Bring to a full rolling boil, boil hard for 1 minute, stirring constantly. Remove from heat; at once stir in liquid pectin. Skim and stir by turns for 5 minutes to prevent floating fruit. Ladle into clean hot half-pint or pint jars to within 1/4 inch of top. Adjust lids. Process in boiling water bath for 10 minutes.

YIELD: 8 cups

(Source: Dorothy Dean & google+ photo)

CHRISTMAS TIP

*TO DRY LEMON OR ORANGE PEEL:  Cut peel from fruit in long spiral,  being careful not to take too much white pulp. Dry on baking sheet in oven at 200 degrees for 45 to 60 minutes. Cool; break into small pieces.

(Source: Dorothy Dean & google+ photo)

CAFE' MOCHA MIX

*Christmas Collection*

2 cups non-dairy creamer
1-3/4 cups sugar
1-1/3 cups nonfat dry milk

1 cup instant coffee powder
1/3 cup cocoa
1 tsp cinnamon
1 tsp nutmeg

1. Combine all ingredients; mix well. Pack in attractive, tightly closed containers for gifts or storage.

2. To serve: Measure 1 TB mix into coffee cup, fill with boiling water. Add whipped cream and sprinkle with cocoa powder if desired.

YIELD: about 5 cups or 80 servings.

(Source: Dorothy Dean & google+ photo)

EVERGREEN WREATH

*Christmas Collection*

You'll need: 10-gauge wire or coat hanger; pine needles, straw or sphagnum moss; fine plastic-coated wire; greens; pine cones and other decorations.

1. With pliers, bend wire or coat hanger into circle shape; fasten ends together securely. To prevent greens from slipping on frame, wire on a coarse material such as long pine needles, straw or sphagnum moss, using plastic-coated wire. If desired, wrap foil or heavy wax paper around padded frame for neat finish.

2. Cut greens in 10-12-inch lengths. Fasten to frame, overlapping and covering both sides of frame to make wreath as full as desired. To secure materials firmly, and to save time, use continuous length of wire rather than cutting it in short pieces. When all greens have been added, write on cones, ribbon bows or other decorations.

NOTE: Greens cut from Douglas fir, pine, red cedar and coast redwood are effective and fragrant, and keep longer than those from hemlock and spruce.

(Source: Dorothy Dean & kappboom wallpaper photo)

Melanie's Holiday Yams :)

*Christmas Collection*
Serves 10-12

Another wonderful recipe from Molly!!! This one is from her sister-in-law!! A family favorite!!!

2-3 Yams, large sized
3 cups Brown Sugar
3 Fuji Apples, peeled & sliced
1 cube butter, softened
1 pkg fresh cranberries, washed & sorted
2 TB Cinnamon
1/3 cup dark rum or brandy
1 tsp nutmeg

1. Peel yams and steam with a little water until soft enough to slice but not overcooked or mushy. Mix rum and other ingredients in a bowl and drizzle over each layer---layer yams, apples and a sprinkle of cranberries into a 13 by 9 by 2 oven safe casserole dish. Bake for 35-45 minutes at 325 degrees. Optional marshmallow layer over the top of the dish for the final 10 minutes in oven.

(Source: Melanie Rodd & kappboom wallpaper photo)

Pumpkin Bread Pudding :)

*Christmas Collection*
SERVES 10-12

Here is a vintage recipe at its best!!! My friend Molly added her personal touches to this recipe!!!

4 pieces Cinnamon bread
4 large eggs
3 egg yolks
1-1/2 cups Milk
1-1/2 Cups heavy cream or Egg Nog
1 can pumpkin puree

1 cup sugar
1/4 tsp salt
1 TB rum or brandy
1/2 tsp nutmeg
2 tsp cinnamon
1/4 tsp ground cloves
2 TB butter, cold, cut into pieces

1. Preheat oven to 350 degrees. Grease a 13 by 9 by 2 inch baking dish. Dry the bread by placing on rack in oven as it preheats for 10 minutes, then cut bread into cubes. Place bread cubes in prepared baking dish. In large mixing bowl, whisk together all pudding ingredients except butter. Pour mixture over bread cubes. Let sit 10 minutes until bread is fully soaked. Dab butter over top and grind fresh nutmeg over the top (optional). Bake 40-50 minutes till a knife inserted into custard pudding comes out clean. Pudding should be set in center but not dry.

Serve with whipped cream or cool whip. Delicious warm or cold.

(Source: S & H and google+ photo)

BERRY ORANGE RELISH :)

*Christmas Collection*
YIELDS: 4 CUPS

A dear friend gave me this recipe-she makes this every year!!! THANKS MOLLY!!!

1 Orange, seedless, unpeeled & cut in eighths
1 package (12 oz) fresh or frozen cranberries (dry pack)
3/4 cup sugar
3 TB Grand Mariner
1 Half-pint fresh raspberries or 1 package frozen raspberries, thawed

1. In a food processor, pulse unpeeled orange wedges with on/off turns until finely chopped but not pureed. Pour into medium bowl and set aside. Wash and sort fresh cranberries next. Pulse cranberries with on/off turns in food processor until finely chopped but not pureed. Add to chopped orange in bowl. Stir in sugar and Grand Marnier. Mix well. Fold in raspberries. Cover and refrigerate overnight. Can be stored in refrigerator for several weeks. Can garnish with curled orange peel if desired.

(Source: BON APE'TIT & google+ photo)

THE RIGHT FLUFF- Christmas Tip

*We've all read it a thousand times: "Beat butter and sugar until light and fluffy." But most cooks don't take it far enough. As the two are combined, the sugar's sharp edges cut through the fat and create air pockets that will lighten the texture of baked goods. So watch the mixture go from grainy to creamy and then increase in volume and lighten in color. This will take at least four minutes with a hand mixer. Be patient: It's worth it!

(Source: BON APPE'TIT & google+ photo)

CHRISTMAS TIP

*Ornaments don't just have to go on the tree. Put some in a glass container to spread the holiday cheer to other rooms.

TIP: To reposition ornaments, a pencil with an eraser offers a good grip, fits into tight spaces and helps you reach the ones at the bottom.

(Source: Walgreens catalog & kappboom photo)

Pizza Bisquit Wreath

*Christmas Collection*

Prep time: 20 min. Total time  (Start to finish): 40 min.

+2 cans (12 oz. each) Pillsbury  *Grands!" Jr Golden Layers* Butter Tastin* Bisquits
+60 (1-1/2 inc h)  Pepperoni Slices or 120 (3/4 inch) Pepperoni Minis
+5 sticks (3/4 oz. each) Colby-Monterey Jack cheese, each cut crosswise into 4 pieces
+1 egg, beaten
+2 TB shredded Parmesean cheese
+ 1/2 tsp. Italian seasoning
+1 can (8 oz.) pizza sauce
+Fresh oregano (optional)

1. Heat oven to 375 degrees. Spray large cookie sheet with cooking spray. Separate 1 can of dough into 10 bisquits; keep second can refrigerated. Press each bisquit into a 3" round. Place 3 pepperoni slices or 6 mini slices and 1 piece of cheese on each dough round. Wrap dough around filling, pinching edges to seal and form ball. Repeat with remaining can of dough, pepperoni, and cheese.

2. Leaving a 4" hole in center, arrange 8 balls, seam side down and sides almost touching, into ring on cookie sheet. Arrange remaining 12 balls, sides almost touching, around outer edge of first ring.

3. Brush rings with beaten egg. Sprinkle with Parmesean cheese and Italian seasoning. Bake 18-20 minutes or until golden brown.

4. Meanwhile, in a small microwaveable bowl, microwave pizza sauce, loosely covered, on high 45-60 seconds or until warm. Carefully slide wreath from cookie sheet onto serving platter. Place bowl of pizza sauce in center of wreath. Garnish with fresh oregano, if desired. Serve warm.

Makes 10 servings

(Source: WalMart Holiday Food Ideas & photo also)

SPARKLING RASPBERRY PUNCH

*Christmas Collection*

2 bottles Brut Champagne
Juice of 1/2 a lime
2 TB superfine sugar
Dash of bitters
1 pint raspberries

Combine all ingredients in a punch bowl. Add a block of ice, and serve immediately.

Want a nonalcoholic version??? Substitute sparkling grape juice for Champagne.

Serves 8-12

(Source: Tim Laird, That's Entertaining!!!  & kappboom wallpaper)