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)