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)