Here are some not-too-difficult recipes that I typed up for your holiday enjoyment!

All in plain text that's easy to print!

Apple-Cranberry Pie

3 Good Punch recipes

Rudolph's Antlers

Grasshopper Pie

Chocolate Revel Bars

"Sand Art" Brownies - a great gift!

2 Bread Recipes-
Pumpkin and Zucchini

20 "Gifts in Jars" recipes

Orange Sugar Bells
Ingredients:
1/3 cup shortening
1/3 cup butter or margarine
3/4 cup white sugar
1 egg
1 tablespoon milk
1 teaspoon grated orange peel
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
25 maraschino cherries, halved and well drained

Directions:
1 In large bowl beat shortening and butter or margarine until butter is softened. Add the sugar and beat until fluffy.
2 Add the egg, milk, orange peel, and vanilla and beat until well mixed. Add flour and baking powder and mix well.
3 Cover and chill about 30 minutes or until easy to handle.
4 Shape dough into two 8-inch long rolls. Wrap in plastic wrap and chill for several hours or overnight.
5 Preheat oven to 350 degrees F.
6 Cut rolls into 1/4-inch slices. Place on ungreased cookie sheet.
7 On the bottom half of each slice, place a cherry for the bell clapper. Fold in the sides of the slice, overlapping at the top and slightly covering cherry. Pinch in the sides to form a bell shape.
8 Bake for 12-14 minutes or until done. Remove and cool on wire rack.
Makes 5 dozen

Nancy's Tips for Making Perfect Fudge

Every year someone asks me how I can make such good fudge. First of all, I use the old Kraft recipe below, and I always use a candy thermometer - if you don't have one, buy one, it will be used for years to come to make perfect fudge. Temperature is more important than timing when you boil fudge mixtures.

Keep the sides of the pan clean while fudge boils - uncooked sugar crystals in your fudge could make it come out grainy. Use a pastry brush dipped in water, or you can even use a damp paper towel to clean the upper edges of the pan. - Sometimes fudge comes out grainy no matter what I do. Don't worry too much, even grainy fudge tastes great. :)

I never make more than 1 batch at a time. The ingredients can get expensive when I have to make so much. Making smaller batches prevents me from accidentally ruining too much of my fudge.

Always liberally grease the pan you pour in. I save margarine wrappers in the freezer to wipe into baking pans. Let fudge cool down to 100 degrees before cutting. Fudge should be kept in an airtight container, and can be frozen for a couple of weeks.

5 vanilla fudge recipes
vanilla_fudge.txt

Fantasy Fudge Recipe
By : Kraft. Marshmallow Creme

• 3/4 cup {1 1/2 sticks} butter or margarine
• 3 cups sugar
• 2/3 cup evaporated milk
• 1 12 oz. pkg. Chocolate Chips
• 1 7 oz. jar Marshmallow Creme
• 1 cup chopped walnuts or pecans
• 1 teaspoon vanilla extract

Note: Do not substitute sweetened condensed milk for the evaporated milk.

Range-top method: (recommended) Mix sugar, butter and milk in heavy 3-quart saucepan. Bring to full boil, stirring constantly. Boil 5 minutes over medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching. Remove from heat. Stir in chocolate until melted. Add marshmallow topping and vanilla; mix well. Stir in nuts.

Microwave method - In a 4-quart bowl or casserole, microwave the butter or margarine on HIGH for 1 minute or until melted. Add the sugar and milk. Mix well. Microwave 5 minutes or until the mixture begins to boil, stirring after 3 minutes. Mix well and scrape the bowl. Continue microwaving 5 1/2 minutes. Stir after 3 minutes. Gradually stir in the chips until melted. Add the remaining ingredients and mix well.

Pour into a lightly greased 9-inch square or 13 x 9-inch baking pan. Cool at room temperature. Cut into squares. Makes about 3 pounds fudge.

click on the picture to see a larger version

Divinity
a delicious alternative to fudge - from Ideals Candy Cookbook by Mildred Brand (1979).
Yield: 50 pieces
Author's Note: Smooth, creamy, pure white candy.
Store airtight.

• 2 + 1/2 cups sugar
• 1/2 cup light corn syrup
• 1/2 cup water
• 1/4 tsp salt
• 2 egg whites
• 1 tsp vanilla
• 1/2 cup finely chopped nuts

Cook sugar, corn syrup, water, and salt to 248F. Cover and boil for 3 minutes. Uncover and place thermometer in pan. Beat egg whites until stiff but not dry. When syrup is 248F slowly pour about 1/2 of the syrup over the egg whites, beating constantly with the mixer. Cook remaining syrup to 272F. Pour the remaining syrup over the candy very slowly, beating constantly. Beat until mixture begins to lose its gloss and soft peaks form. Mix in vanilla and nuts. Drop by teaspoonfuls on waxed paper.

This and 4 more divinity recipes can be found in this easy print text file - divinity.txt

German Christmas Recipe Traditions
By Sherry Frewerd

In the early 1990’s, my family and I had the opportunity to live in Germany. During that time, we enjoyed a world of new sights, sounds and most memorable - foods! We loved to wander the quaint little village were we lived, taking in all of the wonderful smells coming from the shops and bakeries near our home. The local brass band would walk along the sidewalks, playing Christmas songs while everyone waved and cheered them on. A wonderful Christmas punch was sold in the market that literally warmed our hearts!

My son, then 8 years old, became fast friends with the neighborhood baker, even though neither one of them spoke each other’s language. It was a time that we’ll never forget, and during holiday time especially, we miss the lifestyle that only life in a small German village offers.

There are a couple of favorite German Christmas Recipes that I make sure to add to our celebrations every year, and I’ve included variations of them here for you and your family to enjoy this holiday season.

Traditional German Christmas Punch

1 cup water
2/3 cup sugar or Splenda
Couple pinches of ground cloves
1 cinnamon stick
3 cups apple juice
1 lemon, sliced

In a 3 quart saucepan, bring water, sugar, cloves and cinnamon to boil. Stir in juice and heat through. Do not boil. Take spices out and pour over lemon slices in serving bowl. Serve warm. Makes 1-1/2 quarts.

German Christmas Stollen

1-1/2 cups milk
1/2 cup sugar or Splenda
3/4 cup butter
1/2 teaspoon salt
2 eggs
2 egg yolks
5-2/3 cups flour
1 ounce active dry yeast
1/2 cup raisins
1/2 cup candied citrus peel
1/2 cup candied cherries

Scald milk. Add sugar, butter, and salt, and cool to lukewarm. Add 2 whole eggs, and 2 yolks. Mix and Add to 3 cups flour and yeast in food processor. Process and let double. Add raisins, citron, and cherries, and rest of flour. Process and put on floured board and knead. Let rise in greased bowl. Once raised, cut into 3-4 pieces. Roll each into an oval, butter, and fold in half lengthwise. Put on greased baking sheet, cover, and double. Bake at 375 for 25 minutes. Cool and frost with white butter frosting and decorate with candied cherry halves and sprinkle with colored sugar.

About the author: Sherry Frewerd publishes ‘Family Crock Pot Recipes’ http://familycrockpotrecipes.com, free and delicious slow cooker recipes your family will love. During the holidays, make sure to visit Sherry’s Christmas Blog, ‘Christmas Traditions’ for fun and interesting Christmas recipes, crafts and articles. http://theres-more-to-life-than-food.typepad.com/christmas_traditions Article Source: http://EzineArticles.com/?expert=Sherry_Frewerd

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