Ingredients
Directions
Boil the last 4 ingredients for 5 minutes. Mix the Bugles, Crispix, and nuts in a large roaster and drizzle the caramel mixture over. Bake 1 hour at 225º F, stirring gently every 15 minutes. Pour half the mixture onto each of two cookie sheets and stir gently until cool enough to stay separated.
——————————-TREE ORNAMENTS——————————-
Plastic wrap
Pkg.’s M&M’s
Pipe Cleaner
Ribbon
——————————CHRISTMAS WREATH——————————
Same ingredients as ornament
- but also a wire coat
- hanger
TREE ORNAMENTS: Cut plastic wrap into 6-inch squares. Gather corners and
twist tightly. Secure with pipe cleaner. Cluster individual balls into one
large one, connecting each ball with the adjoining pipe cleaner. Tie
“curling” ribbon around the cluster to form a loop at the tops. Tie two
10-inch strands of ribbon at the bottom and curl. Hang on the tree with the
loop ends.
M&M CANDY WREATH: Make cluster balls the same way as the candy tree
ornament clusters, using plain or peanut M&M’s. Form a circle from a wire
coat hanger, the hook forms the hanging loop. Attach cluster balls to the
hanger with pipe cleaners. Tie a large bow at the top of the wreath.
2 cups Pillsbury’s Best All Purpose Flour* — sifted
1/3 cup sugar
1 1/4 teaspoons soda
1 teaspoon salt
1 teaspoon French’s Cinnamon
1/4 teaspoon French’s Ginger
1/4 teaspoon French’s Nutmeg
1/4 teaspoon French’s Cloves
1 cup suet — ground or grated
1 cup buttermilk or sour milk
1 cup raisins
1/3 cup molasses
Butterscotch, Nutmeg or Hard Sauce
STEAM for 2 to 2 1/2 hours.
Sift together the flour, sugar, soda, salt, cinnamon, ginger, nutmeg and
cloves. Stir in suet, buttermilk or sour milk, raisins, and molasses. Mix
until dry ingredients are moistened. Turn into well-greased 2-quart mold or
casserole. Cover with tight cover or aluminum foil. Place on rack in large
steamer or kettle. Add boiling water to height of 2 inches in steamer,
cover. Steam 2 to 2 1/2 hours or until pudding springs back when touched
lightly in center.** Serve hot, cut into slices with Butterscotch, Nutmeg,
or Hard Sauce.
*For use with Pillsbury’s Best Self-Rising Flour, omit soda and salt.
**If desired, Christmas Pudding may be baked in a 300 degree oven. Place a
pan of water in oven. Cover pudding and bake 1 1/2 to 1 3/4 hours.
Butterscotch Sauce: Combine 1 cup firmly packed brown sugar, 2 tablespoons
flour and 1/8 teaspoons salt. Stir in 1 cup cream and 1 cup milk. Cook over
medium heat, stirring constantly, until slightly thickened.
Hard Sauce: Cream 1/2 cup butter. Add gradually 2 cups sifted confectioners’
sugar, creaming until light and fluffy. Blend in 1/8 teaspoon salt, 1
tablespoon boiling water, 1 teaspoon French’s Vanilla and 2 teaspoons
French’s Rum or Brandy Flavoring, if desired. Chill until serving time.
Nutmeg Sauce: Cream 1/4 cup butter. Gradually add 1/2 cup sugar, creaming
until light and fluffy. Blend in 1 egg yolk, 1 1/2 tablespoons flour and 1
teaspoon French’s Vanilla. Gradually add 1 1/4 cups boiling water. Cook in
top of double boiler over boiling water, stirring constantly until slightly
thickened. Stir in 1/4 teaspoon French’s Nutmeg.
2 ts Cinnamon
1 t Ground cloves
2 c Sugar
1/2 c Instant tea w/twist of lemon
18 oz Jar of Tang Juice Mix
Mix together all the ingredients and store in
air-tight container.
ADD 2 HEAPING teaspoons for each mug of boiling water
for tea.
I remember drinking this as a child when we visited my
Aunt Ellen Faye’s Family during the Christmas
holidays. Always a part of her noted Christmas Eve
Buffets. Rebecca Ford Doster-Germany.
Peanut Butter Reindeer
———————————-COOKIES———————————-
1 pk DUNCAN HINES Peanut Butter
-Cookie Mix
1 Egg
2 t All-purpose flour
—————————-ASSORTED DECORATIONS—————————-
Miniature semi-sweet
-chocolate chips
Vanilla milk chips
Candy-coated semi-sweet
-chocolate chips
Colored sprinkles
1. FOR COOKIES, combine cookie mix, contents of peanut butter packet from
Mix and egg in large bowl. Stir until thoroughly blended. Form dough into
ball. Place flour in jumbo (15×13″) resealable plastic bag. Place ball of
dough in bag. Shake to coat with flour. Place dough in center of bag (do
not seal). Roll dough with rolling pin out to edges of bag. Slide bag ont
baking sheet. Chill in refrigerator at least 1 hour.
2. Preheat oven to 375′F. Use scissors to cut bag down center and across
ends. Turn plastic back to uncover dough. Dip reindeer cookie cutter in
flour. Cut dough with reindeer cookie cutter. Dip cookie cutter in flour
after each cut. Transfer cut-out cookies to ungreased baking sheets using
floured pancake turner. Decorate each reindeer as desired. Bake at 375′F.
for 5-7 minutes or until set but not browned. Cool 2 minutes on baking
sheets. Remove to cooling racks. Cool completely. Store between layers of
waxed paper in airtight container.
Makes about 2 dozen cookies.
TIP: Reroll dough by folding plastic back over dough
3/4 c Butter
2 1/2 c All-Purpose Flour
1 c Sugar
2 Eggs
1 ts Baking Powder
1 ts Vanilla
Roll each portion on a lightly floured surface to about 1/8-inch thickness.
Cut into desired shapes.
Place 1-inch apaRoll each portion on a lightly floured surface to
about 1/8-inch thickness. Cut into desired shapes.
Place 1-inch apart on ungreased cookie sheet.
Bake in a 375F oven for 7-8 minutes or until edges are
firm and bottoms are very lightly browned. Remove
cookies and cool on a wire rack. Decorate, if desired.
Makes about 8 dozen.
1/3 c Shortening
1/3 c Margarine
2 c All-purpose flour
3/4 c Sugar
1 Egg
1 tb Milk
1 ts Baking powder
1 ts Vanilla extract
In a large bowl, beat the shortening and margarine with an electric mixer
at medium to high spped for about 30 seconds, or until softened.
Add about half of the flour and all of the remaining ingredients and beat
until thoroughly combined, scraping the sides of the bowl occasionally.
Beat or stir in the remaining flour. Divide the dough in half. Cover and
chill for 1 to 2 hours or until easy to handle.
Roll each portion of the dough to 1/8 inch thickness on a lightly floured
surface. Cut into the desired shapes. Place 1 inch apart on an ungreased
cookie sheet. If desired, sprinkle with candies or colord sugar before
baking.
Bake in a 375 F oven for 7 to 9 minutes or until the edges are firm and the
bottoms are very lightly browned. Remove the cookies and cool on a rack.
Makes 3 to 4 dozen.
* Nonstick cooking spray
* 3/4 cup all-purpose flour
* 3/4 cup rolled oats
* 1/2 cup toasted wheat germ
* 1/2 cup packed brown sugar or brown sugar substitute equivalent to 1/2 cup brown sugar
* 1-1/2 teaspoons ground cinnamon
* 1/4 cup unsalted butter, melted
* 4 green cooking apples (such as Granny Smith)
* 2 red cooking apples (such as Gala, Rome Beauty, or Fuji)
* 3 tablespoons lime juice
* 2 medium mangoes, pitted, peeled, and chopped
* 1/3 cup chopped pecans
* Frozen light whipped dessert topping, thawed (optional)
1. Preheat oven to 375 degree F. Coat two 1-1/2- or 2-quart baking dishes or a 3-quart rectangular baking dish with nonstick cooking spray.
2. For topping, in a medium bowl, stir together 1/2 cup of the flour, the oats, wheat germ, brown sugar or substitute, and cinnamon. Stir in butter; set aside.
3. Core and chop apples; place in a very large bowl. Stir in lime juice. Stir in remaining 1/4 cup flour. Fold in mango.
4. Place apple-mango mixture in the baking dish(es). Top with oat topping. Bake, uncovered, for 30 minutes. Sprinkle with pecans; bake for 10 to 15 minutes more or until apples are tender.
5. Cool slightly. Serve warm. If desired, top with dessert topping. Makes 16 (3/4-cup) servings.
*Sugar Substitutes: Choose from Sweet ‘N Low Brown or Sugar Twin Granulated Brown. Follow the package directions to use amount equivalent to 1/2 cup brown sugar.
Crust:
1-1/3 cups graham cracker crumbs (1 package, 10 boards)
1 cup shelled pecans, finely ground
1/2 cup (1 stick) butter, melted
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon salt
Filling:
2/3 cup sugar
1 packet unflavored gelatin
1/8 teaspoon salt
1/2 cup water
3 egg yolks, lightly beaten
2 tablespoons white rum
2 tablespoons brandy
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 tablespoons powdered egg whites (see Note), dissolved in 6 tablespoons warm water
1 cup heavy cream
Garnish:
1/2 cup shelled pecan halves (about 26 halves)
2 ounces semisweet chocolate, melted
1. Heat oven to 375 degrees F.
2. Crust: In large bowl, stir together crumbs, pecans, butter, nutmeg, cloves and salt until mixture is evenly moistened. Press mixture over bottom and up sides of 9-inch glass pie plate.
3. Bake in 375 degree F oven for 12 to 13 minutes or until lightly browned. Transfer pie plate to wire rack; let cool completely.
4. Filling: In medium-size heavy-bottomed saucepan, stir together 1/3 cup of the sugar, gelatin and salt. Stir in the water and egg yolks. Cook over medium heat, stirring constantly to prevent eggs cooking on bottom and side of pan, until slightly thickened and temperature registers 160 degrees F on instant-read thermometer, about 8 minutes. Immediately strain through fine-mesh sieve into large bowl. Stir in rum, brandy, vanilla, nutmeg and cloves. Set aside.
5. In clean bowl with clean beaters, beat powdered egg white mixture on medium speed until foamy. Gradually beat in remaining 1/3 cup sugar on medium-high. Continue to beat until stiff but glossy peaks form. Set aside.
6. In large bowl, beat the heavy cream on medium-high speed until soft peaks form.
7. Place bowl containing gelatin mixture in larger bowl filled with ice water. Stir with whisk until mixture mounds slightly, about 2 minutes. Quickly stir one-quarter of egg whites into gelatin mixture to lighten. Gently fold in remaining beaten whites, then fold in whipped cream. Pour into cooled pie shell. Cover with inverted large bowl; refrigerate for at least 3 hours or overnight.
8. Garnish: Dip one end of each pecan into melted chocolate. Place on waxed paper-lined baking pan. Let dry.
9. Reserve 16 dipped pecans. Place remaining dipped pecans in food processor; pulse until coarsely ground.
10. To serve, sprinkle ground pecans around edge of pie; decorate with reserved dipped pecans. Makes 8 servings.
Nutrition facts per serving:
calories: 572
total fat: 44g
saturated fat: 18g
cholesterol: 152mg
sodium: 232mg
carbohydrate: 41g
fiber: 4g
protein: 8g
* 1/2 cup sugar
* 5 tablespoons butter
* 2 eggs, beaten
* 1 1/2 cups flour
* 1 1/2 teaspoons baking soda
* 1 1/2 tablespoons milk
* 16 ounces candied cherries, red and/or green, chopped
* 16 ounces dates, chopped
* 16 ounces chopped pecans
* 16 ounces candied pineapple, chopped
* 1/2 cup bourbon
Christmas Lizzies are cookies with candied cherries, dates, and pecans, along with bourbon and chopped pineapple.
Cream together sugar, butter, and eggs. Sift flour and soda together then add to egg mixture; stir in milk. Add remaining ingredients and mix well. Drop by spoonfuls onto greased cookie sheet.
Bake at 325° for 12 to 15 minutes, or until browned.
Recipe makes about 7 dozen festive Christmas cookies.
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