CHOCOLATE ALMOND YULE LOG
Recipe Below

HOLIDAY FRUIT CAKE



2 c Sifted all-purpose flour
2 ts Baking powder
1 ts Salt
1 ts Nutmeg
1/2 ts Mace
1 1/2 c Diced candied pineapple
1 c Candied red cherries, halved
1 c Candied green cherries, halved
1 c Golden raisins
1 c Dark raisins
1 1/2 c Pecan halves
1 c Quaker Oats, uncooked (quick or old-fashioned)
4 Eggs
2 c Brown sugar, firmly packed
1/2 c Vegetable oil
1 c Milk

Line bottom of a 10-inch tube pan with waxed paper. Grease and flour well. Sift together flour, baking powder, salt and spices. Add candied fruits, raisins, pecans and oats; stir to coat evenly with flour mixture. Beat eggs until light and fluffy; gradually beat in sugar, oil and milk. Add to fruit mixture; blend well.

Pour batter into prepared pan. Bake in preheated slow oven (300 F.) about 2-1/2 hours. Loosen edges with a knife. Cool thoroughly before removing from pan. Wrap tightly and store in cool place.

Makes one 10-inch tube cake.

Recipe from The Quaker Oats Company

CHRISTMAS BREAD PUDDING



Custard:

1 quart half and half. (Yes you can use regular milk but c'mon, it's Christmas.)
1 cup sugar
1 vanilla bean or 1 oz. vanilla extract
6 eggs
6 egg yolks

Split the vanilla bean, scrape out the seeds and place the pod and the seeds in a saucepan with the milk and sugar. (If you're using vanilla extract add it at the very end). Bring the milk mixture to a boil. Meanwhile, whisk the eggs and egg yolks. When the milk has boiled remove the vanilla pod. SLOWLY pour the milk mixture into the eggs, in a thin stream, whisking CONSTANTLY. You can even pour it intermittently. If you pour it in too fast you will scramble the eggs. Strain it into a bowl and skim any foam off the surface. If you'd like, you can add some of your favorite liqueur to the custard now.

Bread Pudding:

2 oz. raisins
6 oz. of French, Italian, or Brioche bread cut into half-inch cubes
3 oz melted butter
5 cups of the custard mixture

Preheat your oven to 300 degrees. Bring the raisins to a boil in water and then drain. Toss the bread cubes with the melted butter and then scatter them and the raisins in a 1½ - 2 quart baking dish. Pour the custard over the bread. Now place the baking dish into a larger pan, such as a roasting pan. Pour hot tap water in the larger pan until it comes at least halfway up the baking dish. Bake for 45 minutes to an hour or until the custard sets. The custard is set when it has a slight jiggle but is no longer fluid. The purpose of the water bath is to create gentle and uniform heating. High oven temperatures and/or lack of insulation from the water can cause the custard to curdle.

CHRISTMAS BREAD



A rich and fruity bread that's ideal for the festive season.

Served with butter it's a delicious afternoon treat 2 1/4 cups all-purposed flour
1 1/2 cups sugar
1 cup butter softened
1 package (8 oz) cream cheese, softened
4 eggs
1 1/2 teaspoon baking powder
1 1/2 teaspoon vanilla
1 1/2 cups candied fruit mix
1/2 cups walnuts

Heat Oven 350
In large bowl combine 1 1/4 cups flour, sugar, butter, cream
cheese, eggs, baking powder and vanilla.
Beat at medium speed;
Scrap bowl often
Beat until well mixed, 2 to 3 minutes.
By hand, stir in remaining 1 cup flour, candied fruit and nuts.
Pour into 2 greased and floured 8x4 inch loaf pans
Bake for 50 to 60 minutes.

OR

Use 6 greased and floured 5 1/2 x 3 inch mini loaf pans.
Bake 45 to 55 minutes;
Remove from pans;
Cool completely.

ORANGE GLAZED CHRISTMAS BREAD



Using frozen bread dough, which can be found in the frozen-food
section of many supermarkets, saves both mixing and rising times.

Bread:
Two 1-pound packages frozen white bread dough
1 large egg, beaten
1/2 cup granulated sugar
1 teaspoon ground cinnamon
2 tablespoons butter, melted

Orange Glaze:
1 1/4 cups confectioners' sugar
2 tablespoons grated orange rind
3 to 4 tablespoons fresh orange juice

Prepare bread: Place frozen dough in a large oiled bowl, cover, and refrigerate overnight.

Let dough rest in warm place, away from drafts, until doubled in size -- several hours. Punch dough down and divide into 23 walnut-size balls on a lightly floured surface.

Heat oven to 350 degrees F. Grease a large nonstick baking sheet. Arrange balls of dough on baking sheet in the shape of a Christmas tree: 2 balls for the "trunk," 6 across for the bottom row of "branches," then 5, 4, 3, 2, and 1 at the top, allowing balls to touch one another. Brush tree-shaped dough with egg and allow to rise until doubled in size -- 20 to 25 minutes.

In a small bowl, combine granulated sugar and cinnamon. Generously brush dough tree with melted butter. Sprinkle cinnamon sugar evenly over the top. Bake until golden brown -- 15 to 20 minutes. Transfer baking sheet to wire rack set over a piece of waxed paper; let bread cool 10 minutes. Transfer bread to wire rack.

Prepare orange glaze: In a medium bowl, combine confectioners' sugar, orange rind, and enough orange juice to attain a fairly runny consistency. Drizzle orange glaze over bread and let cool before serving.

CHRISTMAS PLUM PUDDING



Christmas pudding is traditionally made on Stir-up Sunday, which is the 25th Sunday after Trinity, and is allowed to mature until Christmas. Properly made Christmas pudding should not be heavy or cloying and is a perfect culmination to the Christmas meal.

225g (8oz) plain flour
1 tspn cinnamon
½ tspn grated nutmeg
½ tspn ground all spice (mixed spice)
100g (4oz) fresh breadcrumbs
550g (1¼lb) seedless raisins
350g (12oz) sultanas
350g (12oz) currants
150g (60z) candied peel, chopped finely
50g (2oz) blanched almonds, chopped
225g (8oz) soft dark brown sugar
225g (8oz) shredded suet
4 eggs
200ml (6 fl. oz) milk
100ml (4 fl. oz) brandy (or use milk in non-alcoholic version)
Pinch of salt

Begin the day before you plan to steam the pudding. Sift the flour, spices and salt into a large mixing bowl. Stir in the breadcrumbs, dried fruits, peel, almonds and sugar. Then add the suet and mix well. Beat together the egs, milk and brandy separately and then add to the main mixture and ensure that all the ingredients are thoroughly mixed. Usually at this time the family gathers around to stir the pudding and make a secret wish. The mixture should have a sloppy consistency and should be covered and left overnight.

When you are ready to steam the pudding, pack the mixture into a lightly greased basin and cover with a non-stick baking paper and then enclose the entire basin in foil and tie with string. Traditionally unbleached calico or muslin was used.

Place the pudding on a steam rack or upturned saucer in a saucepan of simmering water for 5 hours to steam. The water should come half way up the basin. Remember to top up the water in the saucepan as needed during the steaming process.

Once the cooking time is over allow the pudding to cool completely. When this is done remove the foil and the non-stick baking paper and replace with fresh ones. The pudding should then be stored in a cool dry place to mature until Christmas day.

To reheat the Christmas pudding, steam as before for about 3 hours. After removing the wrapping serve with rum or brandy butter. Traditionally the pudding is lit before serving. This is done by heating some brandy in a ladle and then setting it alight, the lit brandy is then carefully poured over the whole pudding.

Brandy Butter
175g (6oz) unsalted butter
175g (6oz) soft dark brown sugar
6 tablespoons of brandy

Beat the butter and sugar together until soft and creamy. Then gradually add the brandy to the mixture, ensuring the after each addition you beat the mixture well. This prevent the butter curdling.

Then place the mixture into a covered container and chill for at least an hour before serving. The Brandy Butter will keep for up to two weeks in the refrigerator, so it can be made well ahead of Christmas Day.

HOLIDAY STEAMED CHOCOLATE FUDGE PUDDING



3/4 cup all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1 1/2 squares unsweetened chocolate
2 teaspoons butter
3 eggs, separated
3/4 cup sugar
1/2 cup milk
1 teaspoon vanilla
1/4 cup slivered, blanched almonds (optional)

Stir first 5 ingredients together. Melt chocolate and butter; cool. Beat egg yolks until light and foamy; add sugar and continue beating until fluffy. Blend in melted chocolate and butter. Add dry ingredients alternately with milk, mixing well after each addition. Stir in vanilla. Beat egg whites until stiff but not dry; fold into batter. Fold in almonds, if used. Turn into a well greased 1 1/2 to 2 quart mold; cover tightly. Steam in a covered steamer for 1 1/2 hours or until done. Serve warm with hot fudge sauce.

Hot Fudge Sauce:

1 1/2 cups granulated sugar
1/2 cup brown sugar, packed
3/4 cup cocoa
1/4 cup all-purpose flour
1/2 teaspoon salt
1 can (14 ounces) evaporated milk
1 cup water
2 tablespoons butter
2 teaspoons vanilla

Combine sugar, cocoa, flour, and salt in saucepan. Add milk, water, and butter. Cook over medium heat, stirring constantly, until boiling. Cook 5 minutes longer. Remove hot fudge sauce from heat, cool, then stir in vanilla.

Yield: 12 cupcakes.

CANDY CANE SUGAR TWIST COOKIES



Basic Dough

1 C. butter, softened
1 C. confectioner's sugar
1 egg
1 t. vanilla
1/2 t. peppermint extract
2 1/2 C. sifted flour
1/2 t. salt
1 t. baking soda
1 t. cream of tartar
2 T. of red food coloring (for Candy Cane Sugar cookies only)

Beat the butter and sugar together until light and fluffy. Beat in the egg, vanilla and almond extract. Set aside. Mix the flour, salt, baking soda, and cream of tartar together. Stir into the butter mixture. Divide the dough in half and add the red food coloring to half the dough. Refrigerate dough for one hour.

Take one teaspoon of each color of dough and roll out into 4 inch long strips. Lay the strips side by side and twist together to make a red and white striped rope. Place the dough on an ungreased cookie sheet. Turn the end into a curve to make the canes handle. Repeat this procedure to make 12 canes.

Place one inch apart on baking sheet. Bake at 375° F. for 10 minutes. Cool on the cookie sheet for 10 minutes then transfer to a rack to cool completely.

VARIATIONS

WHITE CHOCOLATE AND CANDY CANE COOKIES

Candy Cane Topping
1/2 C. crushed red and white peppermint candy
2 T. red colored sugar

Crush the peppermint candy in a heavy plastic bag with a hammer or rolling pin. Mix in the red colored sugar.

GINGERBREAD COOKIES



6 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 cup shortening, melted and cooled slightly
1 cup molasses
1 cup packed dark brown sugar
1/2 cup water
1 egg
1 teaspoon vanilla extract

Sift together the flour, baking powder, ginger, nutmeg, cloves, and cinnamon; set aside.

In a medium bowl, mix together the shortening, molasses, brown sugar, water, egg, and vanilla until smooth.

Gradually stir in the dry ingredients, until they are completely absorbed.

Divide dough into 3 pieces, pat down to 1 1/2 inch thickness, wrap in plastic wrap, and refrigerate for at least 3 hours.

Preheat oven to 350 degrees F (175 degrees C).

On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto an ungreased cookie sheet.

Bake for 10 to 12 minutes in the preheated oven. When the cookies are done, they will look dry, but still be soft to the touch. Remove from the baking sheet to cool on wire racks. When cool, the cookies can be frosted with the icing of your choice.

CREAM CHEESE LOG WITH DRIED BEEF



1 container (8 ounces) cream cheese at room temperature
1/2 cup reduced-fat mayonnaise
1 teaspoon drained prepared horseradish
1/2 cup shredded Swiss cheese (2 ounces)
2 ounces dried beef (finely chopped)
1 tablespoon drained canned pimientos (chopped)
1/2 cup finely chopped chives or green onion tops

In a small bowl, with an electric mixer on high, beat the cream cheese, mayonnaise, and horseradish until creamy. Stir in Swiss cheese, dried beef, and pimientos. Shape the mixture into an 8-inch log. Wrap log in plastic wrap and refrigerate for at least 2 hours (will keep for 2 days).

Spread the chives on wax paper. Unwrap the log and carefully roll it in the chives, coating it completely. Rewrap in plastic wrap and refrigerate until time to serve. Serve the cheese log with melba toast slices.

Toasting Nuts:
For a rich, toasty flavor, bake nuts in a 350° oven for 5 to 10 minutes or until they are golden, stirring occasionally.

CHRISTMAS CHEESE BALL



3 tablespoon finely chopped pecans
1 package (8 ounces) cream cheese (at room temperature)
3 green onions (finely chopped with tops, 1/3 cup)
1 teaspoon Dijon mustard
1/4 teaspoon hot red pepper sauce
1/4 teaspoon minced garlic
1 cup shredded sharp cheddar cheese (4 ounces)
1/4 cup minced parsley

Preheat the oven to 350° and spread out the pecans in a small pan. Bake, tossing once, for 8 minutes or until toasted. Meanwhile, in a small bowl, place the cream cheese, onions, mustard, red pepper sauce, and garlic. With an electric mixer at moderate speed, beat for 3 minutes or until well blended. Stir in the cheddar cheese. Wrap the mixture in plastic wrap, shape into a 4-inch ball, and chill for 15 minutes.

On wax paper, toss the toasted pecans with the parsley. Unwrap the cheese ball and carefully roll it in the parsley mixture, coating it completely. Rewrap in plastic wrap and refrigerate until time to serve. Place the ball on a serving platter and surround with an assortment of crackers.

DIVINE DIVINITY



2 1/2 cups sugar
2/3 cup light corn syrup
1/2 cup water
2 large egg whites
1 1/2 teaspoons vanilla
2/3 cup coarsely chopped pecans or walnuts or chopped
red or green candied cherries (optional)

Line a baking sheet with waxed paper. In a large heavy saucepan, combine the sugar, corn syrup, and water. Bring to a boil over moderately high heat, stirring constantly with a wooden spoon to dissolve sugar. (Avoid splashing mixture onto side of the pan.) Boil for 3 minutes. If using a candy thermometer, carefully clip to side of pan, making sure the bulb is immersed but not touching the bottom of the pan.

Cook over moderate heat, without stirring, to 260° on candy thermometer, hard-ball stage (15 to 18 minutes). (Or, use this cold water test. Using a spoon, drop a small amount of hot mixture into very cold, not icy, water. Dip your fingers into the water and form the mixture into a ball. Remove the ball from the water; it should not flatten but can be deformed by pressure.)

Remove pan from heat; remove the thermometer from saucepan. In a large bowl, with very clean beaters and an electric mixer on medium to high, beat the egg whites until stiff peaks form. Slowly pour hot syrup mixture in a fine stream over egg whites, beating with electric mixer on high for 3 minutes and scraping the side of the bowl occasionally.

Add the vanilla. Continue beating with the electric mixer on high just until candy starts to lose its gloss and holds soft peaks (5 to 6 minutes), scraping the side of the bowl occasionally. Stir in nuts (if using).

Working quickly, drop by teaspoonfuls onto waxed paper. If the divinity becomes too stiff, beat in very hot water, a few drops at a time, until it is a softer consistency. Cool completely. To store, cover tightly.

Tips:
Choose a dry day. Because sugar absorbs moisture from the air, divinity may never set up if you try to make it on a humid day.

Start with room temperature egg whites. They heat up to a greater volume than cold egg whites.

Use a heavy-duty, freestanding electric mixer. Beating divinity puts a strain on a mixer's motor. Portable mixers and lightweight, freestanding mixers may not have heavy enough motors.

Follow the recipe directions carefully. Timing is important. Adding the hot syrup too quickly or not beating the candy mixture long enough can cause divinity to fail. Overbeating the divinity will cause it to set up before you can drop it into individual pieces.

SOUR CREAM SUGAR COOKIES



3 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg or ground cinnamon (optional)
1/8 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (at room temperature)
1 cup sour cream
1 large egg
2 teaspoons vanilla

For the glaze:
2 cups sifted confections sugar
3 tablespoon low-fat (1% milkfat) milk
1/2 teaspoon vanilla
paste or liquid food coloring (optional)

In a medium-size bowl, combine the flour, baking powder, baking soda, nutmeg (if using), and salt. In a large bowl, with an electric mixer on medium, cream the granulated sugar and butter, beating until fluffy, scraping side of bowl often.

Add the sour cream, egg, and the 2 teaspoons vanilla, beating well. Using a wooden spoon, stir in the flour mixture just until flour disappears. Divide the dough into 3 equal pieces. Wrap each piece of dough in plastic wrap. Refrigerate for 1 hour or until thoroughly chilled and easy to handle.

Preheat the oven to 375°F. On a lightly floured surface, roll out 1 piece of dough to 1/4-inch thickness and cut into shapes with cookie cutters. With a spatula, transfer the cookies to ungreased cookie sheets, placing them 2 inches apart. Bake for 8 to 10 minutes or until the edges are firm and bottoms are lightly browned. Remove cookies and cool on wire racks. Repeat with remaining dough.

To prepare the glaze, in a medium-size bowl, stir together confectioners sugar, half of the milk, the 1/2 teaspoon vanilla, and a little food coloring (if using). Gradually stir in enough of the remaining milk to make the mixture of glazing consistency. Spread the top of each cooled cookie with some of the glaze. Allow glaze to dry completely. Store cookies in an airtight container (do not freeze glazed cookies).

Makes about 36 cookies.

EGGNOG PRALINE TORTE



Tender hazelnut meringue layers are filled with almond praline
candy and a whipped eggnog cream in this luscious cake.

1 1/2 cups hazelnuts
1/2 cup slivered almonds
8 large eggs, separated
2 large egg whites
1 cup granulated sugar
1/3 cup fine dry bread crumbs
1 1/4 teaspoons baking powder
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
1/8 teaspoon salt
Powdered sugar

Praline Ingredients:

3/4 cup granulated sugar
3/4 cup slivered almonds

Eggnog-Whipped Cream Ingredients:

3/4 cup firmly packed brown sugar
1/2 cup prepared eggnog
3 cups whipping cream

Heat oven to 325°F. Grease 15x10x1-inch jelly-roll pan. Line pan with waxed paper, extending about 1 inch over ends of pan; grease well. Set aside.

Combine hazelnuts and 1/2 cup almonds in 5-cup blender container or food processor bowl. Cover; blend at high speed until nuts are finely ground. (Do not grind into paste.) Set aside.

Beat 10 egg whites at high speed in large mixer bowl until stiff peaks form (1 to 2 minutes). Transfer to another large bowl; set aside.

Beat 8 egg yolks at medium speed in same large mixer bowl until thick and lemon-colored (about 4 minutes). Add 1 cup sugar; continue beating until very thick (2 minutes).

Reduce speed to low; add ground nuts, bread crumbs, baking powder, nutmeg, vanilla and salt. Beat until well mixed. Gently stir about 1 cup beaten egg whites into nut mixture by hand. Gently stir in remaining beaten egg whites just until mixed.

Spread batter into prepared pan. Bake for 30 to 40 minutes or until golden brown and edges begin to pull away from sides of pan.

Lightly sprinkle top of hot cake with powdered sugar. Invert cake onto large clean cloth towel; peel off waxed paper. Cool completely.

Meanwhile, line baking sheet with aluminum foil. Place 3/4 cup sugar in 10-inch skillet. Cook over medium heat, stirring occasionally, until sugar melts and turns golden brown (about 10 minutes). Quickly stir in 3/4 cup slivered almonds until well coated. Spread nut mixture onto aluminum foil-lined baking sheet. Cool completely.

Break praline into small pieces, reserving several pieces to use as garnish. Place praline pieces in 5-cup blender container or food processor bowl. Cover; blend at high speed until finely ground, leaving smaller chunks (30 seconds); set aside.

Combine brown sugar and eggnog in large mixer bowl. Beat at high speed, gradually adding whipping cream, until stiff peaks form (3 to 4 minutes).

To assemble torte, cut cake crosswise into four equal (about 10x3 1/2-inch) strips. Place 1 cake strip on serving plate. Frost with about 1/2 cup eggnog-whipped cream; sprinkle with 1/3 cup ground praline. Repeat stacking layers of cake, eggnog-whipped cream and ground praline. Frost top and sides of cake with eggnog-whipped cream. Sprinkle top with praline; pipe decorative designs with eggnog-whipped cream. Refrigerate at least 2 hours or overnight.

Just before serving, garnish with reserved praline pieces. Store refrigerated.

Makes 12 servings.

CHRISTMAS CAKE



This rich cake can be made at the last minute before
Christmas--it doesn't need to mature, although it keeps well, too.

Makes 30 servings.
2 sticks plus 2 tablespoons butter at room temperature
1 1/2 cups dark brown sugar
4 eggs
3 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon ground allspice
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 cups each currants, golden raisins, dark raisins
1 1/3 cups soft dried figs, chopped
1 1/4 cups dates, pitted and chopped
1 cup chopped stoned dried prunes
1 3/4 cups chopped dried apricots
3/4 cup blanched almonds, chopped
2/3 cup plus 4 tablespoons brandy
2 teaspoons instant espresso, mixed with 1 tablespoon water

Preheat the oven to 300°F. Grease a round 9- or 10-inch cake pan, and line
bottom and sides with several layers of waxed paper.

In a large bowl, with an electric mixer on high, beat the butter and sugar until thick and creamy. Add the eggs, one at a time, beating well after each addition. Sift together the flour, salt, and spices, then fold into the creamed mixture. Add the fruit, almonds, 2/3 cup brandy, and espresso, folding in well.

Spoon the mixture into the prepared pan, leveling the surface. Place the pan in the center of the oven and bake for 30 minutes. Reduce the temperature to 275°F and bake for 3 1/2 hours longer or until a tester inserted in the center of the cake comes out clean.

Remove the pan from the oven, cover with first a kitchen towel and then a thick bath towel so that the cake will cool slowly.

When the cake is cool, prick the top with a skewer and drizzle with the extra brandy. Wrap in waxed paper and store in an airtight container. Keep in a cool place for up to 3 months.

STOLLEN (Christmas Tea Ring)



A Favorite European Holiday Bread

Richer Sweet Dough:
1 cup lukewarm milk
1/2 cup sugar
1 teaspoon salt
2 pkg. dry yeast
2 eggs
1/2 cup softened butter
4 1/2 to 5 cups all-purpose flour

Mix together milk, sugar, and salt. Put yeast into mixture and stir till yeast is dissolved. Stir in eggs and butter. Mix in first with spoon, then with hand the flour in 2 additions, using the amount necessary to make it easy to handle. When dough begins to leave the ide of the bowl turn it onto a lightly floured board to knead, until it's smooth, elastic, and doesn't stick to the board. Place in greased bowl, turning once to bring greased side up. Let rise until double (1 1/2 to 2 hr.). Punch down and let rise again until almost double (30 to 45 min.)

Stollen: After second rising, turn dough onto lightly floured board and flatten. Distribute evenly over dough: 1/2 cup cup-up blanched almonds, 1/4 cup each cut-up citron, candied cherries or 1/2 cup mixed candied fruit, 1 tablespoon grated lemon rind. Knead them into the dough. Pat out dough into an oval about 8 x 12. Spread with soft butter, fold in two the long way. Form into crescent pressing folded edge firmly. Place on lightly greased baking sheet. Brush top with butter. Let rise until double (35 to 45 min.). Bake in a 375 degree oven 30 to 35 min. Spread with simple confectioners sugar icing while slightly warm. A little sugar, moisten with milk or water, and a few drops vanilla flavoring.

CARIBBEAN CHRISTMAS RING



Cake:
3 TB shortening
2 1/2 c walnuts, finely chopped
1 c all-purpose flour
1/2 c whole wheat flour
1 tsp baking powder
1 ts baking soda
3/4 c butter, softened
1 1/3 c granulated sugar
3 lg eggs
1 c sour cream or yogurt
1 ripe banana, mashed
2 tbs. orange liquer
Orange Sugar Glaze
1 c confectioner's sugar, sifted
2 tbs. orange juice

Thoroughly grease a 10 to 12 cup microwave safe Bundt pan with shortening; sprinkle with 1/2 cup of the chopped walnuts to coat evenly.

Sift flours, baking powder and baking soda; set aside. Cream butter and sugar until fluffy; beat in eggs, one at a time. Stir sour cream or yogurt, banana and liqueur into egg mixture. Combine flour mixture with banana-egg mixture; stir in remaining walnuts. Spoon into prepared pan. Place on top of a microwave-proof bowl in center of microwave. Cook on medium for 10 minutes, then on high 5 to 7 minutes until cake tests done, turning twice. Let cake stand 15 minues. Turn out onto serving place. Let cool.

Mix sifted confectioners' sugar and orange juice until smooth. Pour glaze evenly over cake and serve.

Recipe By: Holiday Sweets & Treats Vol 1 No 1

CHRISTMAS CASTLE



You can almost imagine Santa and his elves residing in
this fairyland castle. It's magically easy to make--no baking needed!

2 containers (16 ounces each) vanilla frosting
1 ice cream sugar cone

Decorations:
Nonpareils, candy canes, chocolate-covered wafer cookies, red cinnamon candies, red and green gumdrops, miniature butter cookies, miniature fudge-striped cookies, candy fruit slices and other assorted cookies and candies.

Supplies:
1 empty 1/2-gallon milk or juice carton, rinsed and dried
1 empty 1-quart milk or juice carton, rinsed and cleaned
1 empty 1/2-pint cream carton, rinsed and dried
1 (13×11-inch) cake board, covered, or large tray

Fold down pointed ends of milk cartons to make flat surface; tape securely. Tape cream carton closed at top; tape to top of 1-quart carton. Cover with foil. Tape securely to cake board.

Spread castle with frosting. Place ice cream cone on top of 1/2 gallon carton; frost. Decorate with cookies and candies.

Note:
Surround castle with shredded coconut to look like freshly fallen snow.

CHRISTMAS WREATHS

Recipe by: Favorite Recipes of America Desserts

30 Marshmallows
1/2 c Butter or margarine
1/2 ts Vanilla
1/4 ts Green food coloring
3 1/2 c Cornflakes
Red hots and silver
decorations

Melt marshmallows and oleo in double boiler; add vanilla and coloring. Stir in whole cornflakes while warm, drop on foil and shape into wreaths. Trim with red hots and silver decorations; keep cool or refrigerate. Yield: 1 1/2 dozen cookies.

HOLIDAY STUFFED PORK ROAST

Recipe by Seasonal Inspirations for Rice

3/4 c Slivered almonds
2 tb Butter or margarine
3/4 c Sliced green onions
3/4 c Chopped celery
4 c Cooked brown rice
3/4 c Orange juice; divided
2 tb Grated orange peel
1 tb Diced crystallized ginger, divided
1/2 tsp Salt
1 Boneless pork loin roast
(3-1/2 lbs.), rolled & tied
1 ts Dried rosemary, crushed
1/4 tsp black pepper
16 oz Cranberry sauce, canned
1 Orange, peeled & sectioned

Cook almonds in butter in large skillet over medium-high heat until brown. Add onions and celery; cook until vegetables are tender crisp. Stir in rice, 1/2 cup orange juice, orange peel, 1 teaspoon ginger, and salt; set aside.

Untie roast, and spoon rice mixture lengthwise between loins. Retie roast securely with string at 2- to 3-inch intervals; place, fat side down, on rack in shallow roasting pan. Combine rosemary and pepper; sprinkle over roast. Insert meat thermometer does not touch stuffing or fat.

Bake at 325 F. for 1-1/2 hours. Combine cranberry sauce, remaining orange juice, remaining ginger, and orange in small saucepan; stir well. Simmer over medium heat 25 minutes, stirring occasionally. Brush about 1/2 cup cranberry mixture over pork. Bake an additional 15 minutes or until meat thermometer registers 170 F. Let roast stand 10 minutes. Remove string and slice roast. Serve with remaining cranberry sauce.

Makes 6 to 8 servings

CRANBERRY GLAZED PORK ROAST



2-4 pound boneless pork roast
2 teaspoons cornstarch
1/8 teaspoon cinnamon
1/8 teaspoon salt
4 tablespoons orange juice
1 can (16 oz.) whole cranberry sauce

Combine cornstarch, cinnamon, salt in small saucepan. Stir in orange juice and cranberry sauce. Cook and stir over medium heat until thickened. Set aside.

Place pork in shallow pan and spoon over about 1/2 cup cranberry sauce. Roast in a 350 degree F. oven for 45 minutes to an hour, basting occasionally with additional sauce, until meat thermometer reads 155-160 degrees F. Let rest 10 minutes before carving. Serve with additional cranberry sauce.

Servings: 8

ROAST PORK TENDERLOIN WITH CHERRY-CRANBERRY GLAZE



1 16-ounce can unsweetened tart cherries
Cherry-flavored juice
4 teaspoons cornstarch
1/4 cup brown sugar
1/2 cup dried cranberries
1 teaspoon yellow mustard

Heat oven to 425°F. Season pork tenderloins with salt and pepper; roast in shallow roasting pan for 20-25 minutes, until internal temperature (measured with a meat thermometer) reads 155°-160°F. Pour glaze evenly over tenderloins during last 10 minutes of roasting time. Serve tenderloins sliced.

Glaze:
Drain cherries, reserving juice. Add enough cherry-flavored juice to make one cup. In a small bowl, stir cornstarch into 2 tablespons juice. In small saucepan, combine cornstarch mixture with remaining juice, cherries, brown sugar and cranberries. Cook, stirring, until mixture boils and thickens; stir in mustard.

Servings: 4-6

CREAM CHEESE CHRISTMAS WREATH

6 slices bacon, fried and crumbled
16 ounces cream cheese, softened
1/2 cup Miracle Whip
1/2 cup green onion, finely chopped
1 cup Cheddar cheese, grated
Green olives
Pimentos
1/2 teaspoon Mrs. Dash
1/2 teaspoon salt

Mix all ingredients EXCEPT olives and pimentos. Shape mixture into a wreath on a plate. (Start out with a ball, and shape the middle with a spoon or glass.) Add olives around the side. Make a bow, using pimentos.

Chill and serve with crackers.

CHOCOLATE-ALMOND YULE LOG (Pictured On Top Of Page

1/2 cup sugar
1/2 cup water
6 eggs, separated
3/4 teaspoon cream of tartar
2/3 cup sugar, divided
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1/4 teaspoon salt
1/2 cup ground almonds
1/4 cup all-purpose flour
Confectioner’s sugar
1 tablespoon almond- or cherry-flavored liqueur, optional
Chocolate frosting (about 2 cups)
Sliced blanched almonds, optional
Cinnamon candies, optional
Sliced green glace cherries, optional

Lightly grease 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Line bottom with waxed paper. Grease again. Set aside.

In small saucepan, bring 1/2 cup sugar and water to boiling. Reduce heat. Simmer 1 minute. Set aside to cool.

In large mixing bowl, beat egg whites with cream of tartar at high speed until foamy. Add 1/3 cup of the sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved (rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved) and whites are glossy and stand in soft peaks.

In small mixing bowl, beat egg yolks at high speed until thick and lemon-colored, about 3 to 5 minutes. Gradually beat in remaining 1/3 cup of the sugar until blended. Beat in vanilla, almond extract and salt. In small bowl, stir together ground almonds and flour. Sprinkle over whites. Add beaten yolk mixture. Gently, but thoroughly, fold yolk mixture and almond mixture into whites. Pour into prepared pan. Gently spread evenly.

Bake in preheated 400° F oven until top springs back when lightly touched with finger, about 10 to 12 minutes. Dust clean tea towel with confectioner’s sugar. With spatula, loosen cake from sides of pan and invert onto prepared towel. Carefully pull waxed paper off bottom of cake. Trim all edges with serrated knife.

Stir liqueur, if desired, into cooled, reserved sugar syrup. Spoon evenly over inside surface of hot cake. Starting from short edge, roll up cake, rolling towel with cake. Place wrapped roll seam-side down on wire rack until cool, about 30 minutes.

Carefully unroll cake. Spread with about 1 cup chocolate frosting. Reroll. Place seam-side down on serving platter. Spread with about 1 cup additional frosting, using small spatula to create tree-bark effect. Garnish with sliced almonds, candies and cherries, if desired.

Note: If prepared in advance, baked and cooled cake may be frozen without filling. Wrap well with aluminum foil or plastic wrap. To thaw, let wrapped cake stand at room temperature about 1 hour.

PECAN STUFFED MUSHROOMS



20 Medium-sized mushrooms
2tb Cooked, crumbled bacon
2tb Italian style bread crumbs
1tb White wine
3oz Cream cheese, softened
1 1/2tb Chopped pecans
2 ts Minced chives
3 tb Melted butter

Wash and dry mushrooms. Gently separate stems from mushroom caps. (Save stems for use in another recipe.)
Brush caps with melted butter. Fill each cap with a mixture of cream cheese, bacon, pecans, bread crumbs,
chives, and wine.

Broil stuffed mushrooms for 3-5 minutes. Serve hot.

Stuffed mushrooms may be assembled the day before the party, covered, and broiled before serving.

SHERRIED CHEESE BALL



8 ounces Sharp cheddar cheese
2 tablespoons Butter
3 cup Milk
3 tablespoons Dry Sherry
4 teaspoon Dry Mustard
4 cup Sesame seeds
Snipped parsley
Assorted crackers and party rye bread

Cut cheese into cubes; allow cheese and butter to come to room temperature.
Put half of the cheese into blender container; cover and blend till chopped.
Remove and set aside; repeat with remaining cheese.
Return all cheese to blender; add butter, milk, sherry and mustard.
Cover and blend with several on/off motions till smooth. Chill several hours.
Form into a ball.
Roll cheese ball in sesame seeds; garnish with snipped parsley.
Chill and serve with crackers and bread.

CHRISTMAS CREPES



1 1/2 cups flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups milk
2 eggs
2 tablespoons butter
1/2 teaspoon vanilla
1 can of cherry pie filling
1 package vanilla instant pudding

Prepare vanilla pudding, following directions on package. Refrigerate pudding for at least 30 minutes.

Mix the dry ingredients in a mixing bowl with a fork. Then stir in the milk, eggs, butter and vanilla. Beat batter until smooth.

In a 6 inch skillet, we like seasoned cast iron, for about 1/4 cup of the batter. Pick up pan and rotate until the batter covers bottom. cook until crepe is light brown.

Remove and stack, you may wish to put wax paper between each one to keep them from sticking. Cover and keep warm in oven. The batter should make about 16 crepes.

Lay crepe out on plate. Place 2 tablespoons of pudding on crepe and roll in up. Now place a dollop of cherry filling on top.

HERB ROASTED CHRISTMAS TURKEY
WITH CRANBERRY STUFFING



12 pound whole turkey
3/4 cup olive oil
2 tablespoons garlic powder
2 teaspoons dried basil
1 teaspoon ground sage
1 teaspoon salt
1/2 teaspoon black pepper
2 cups water

Preheat oven to 325 degrees F. Clean turkey (discard giblets and organs), and place in a roasting pan with a lid.

In a small bowl, combine olive oil, garlic powder, dried basil, ground sage, salt, and black pepper. Using a basting brush, apply the mixture to the outside of the uncooked turkey. Make cranberry stuffing.

Cranberry Stuffing:
1 cup celery
3/4 cup onion
1 pint chicken stock
cranberries

Cook cranberries, celery, and onion until al dente in chicken stock. Add rubbed sage to taste.

Add dried bread to soak up broth. Mixture should be moist, not soupy. Mix in one egg. Stuff bird with cranbery stuffing.

Pour water into the bottom of the roasting pan, and cover.

Bake for 3 to 3 1/2 hours, or until the internal temperature of the thickest part of the thigh measures 180 degrees F.

Remove from oven, and allow to stand for about 30 minutes before carving.

THOUSANDS of FREE, Mouthwatering, Gourmet, Super Scrumptiously
Delicious Recipes at Recipe Wonderland. No downloads, no gimmic,
FREE....Come on in and meet Alice and her friends.

Email me your favorite Christmas
recipe and recipe photo, and I will
list it on this page. Please Put
Christmas Recipe in subject.