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)