Christmas, Hanukah & Kwanzaa Recipes

[Kitchen Witch]

CHRISTMAS COOKIES

1 c. sugar
3 eggs
3/4 c. butter
1 tsp. nutmeg
1 tsp. allspice
2 c. self rising flour (or more)
1 tsp. cinnamon
16 oz. pkg. chocolate chips

Cream butter and sugar; add eggs. Sift dry ingredients. Add chocolate chips to mixture. Stir well. Dorp by teaspoonfuls onto cookie sheet. Bake at 325 degrees for about 10 to 12 minutes.

[Kitchen Witch]

HOLLY CHRISTMAS COOKIES

1/4 lb. butter (1 stick)
35 lg. marshmallows
1/2 tsp. vanilla
2 tsp. green food coloring
4 1/2 c. corn flakes
Cinnamon red hots

Combine first 4 ingredients in saucepan and heat slowly. Cook until it forms a liquid. Add corn flakes. Stir, drop onto wax paper. Dot each with 2 cinnamon red hots. Leave on wax paper until cooled.

[Kitchen Witch]

BLISTERING BRITTLE
Yields: 1 pound


Cooking spray
1 1/2 teaspoons hot pepper sauce
1/4 teaspoon ground allspice
1 1/4 cups dry-roasted peanuts
1 cup sugar
1/2 cup light corn syrup
1 teaspoon butter or margarine
1 teaspoon vanilla extract
1 1/2 teaspoons baking soda


Lightly coat spatula and large baking sheet with cooking spray; set aside. Combine hot pepper sauce and allspice in large bowl. Add peanuts and toss well.

Combine sugar and corn syrup in 2-quart microwavable bowl. Microwave on high (100 percent) for 4 minutes. Remove from microwave and stir thoroughly. Add peanuts; stir again. Microwave again on high for 5 minutes until light brown.

Remove bowl from oven. Add butter and vanilla. Blend. Microwave again on high for 30 to 60 seconds. Remove bowl from oven. Gently stir in baking soda until well mixed and foamy. Pour onto greased baking sheet. Cool; as brittle cools on baking sheet, stretch it into thin sheets by pulling candy with two forks (stretching will help make it crisp). Break into pieces.

[Kitchen Witch]

CRUNCHY CORN BRITTLE

1 cup firmly packed brown sugar
1/4 cup light corn syrup
1/2 cup water
1 teaspoon salt
3/4 cup salted mixed nuts
2 tablespoons butter or margarine
1/4 teaspoon baking soda
5 cups crispy corn cereal squares (like Corn Chex)


Combine sugar, syrup, water, and salt in a heavy Dutch oven. Cook over medium heat, stirring occasionally, until mixture reaches hard ball stage (250 degrees F.). Add nuts. Reduce heat to low, and cook, stirring constantly, until mixture reaches 285 degrees F. Remove from heat; stir in cereal. Working rapidly, spread mixture evenly onto a buttered 15- x 10- x 1-inch jellyroll pan. Let cool; break into pieces. Yield: about 8 servings.

[Kitchen Witch]

Old-fashioned peanut brittle


2 cups sugar
½ cup water
1 cup light corn syrup
1 cup butter
2 cups raw Spanish peanuts (try pecans or cashews)
1 teaspoon baking soda

Butter 2 cookie sheets (either very large or with shallow rims).
Heat together sugar, water and corn syrup, and cook over medium heat,
stirring to dissolve the sugar and bringing it to a boil.
When syrup boils, add butter and, stirring frequently, cook until the temperature reaches 230 degrees. Then add peanuts. When temperature reaches 280 degrees (this will take quite awhile on medium heat), stir constantly until it reaches the hard-crack stage at 305. Remove from heat, and quickly stir in baking soda, mixing well.
Pour onto cookie sheets, and cool completely. Loosen from pans when candy hardens and break into pieces.
Makes 2½ pounds.

TIP:
Mixing the baking soda in at the end makes for more air bubbles in the brittle, so it isn't as tough

[Kitchen Witch]

CHRISTMAS CAKE

Any white cake mix (pref. with pudding)
2 lbs. ricotta
1/2 pt. heavy cream
1 1/2 c. confectioners' sugar
2 tbsp. honey
3 Hershey bars (shaved)
1/2 tsp. cinnamon
1 tsp. vanilla

Make white cake mix using 9 x 13 inch pan. With thread slice cake in half, lengthwise and remove top layer carefully. Whip heavy cream. Retain 1/2 cream in refrigerator.

Mix ricotta, whipped heavy cream (1/2 of), confectioners' sugar, honey, cinnamon and vanilla with egg beater on slow. After mixed, add shaved Hershey bar. Add mixture on top of bottom layer (about 1/2 inch thick). Then replace top of cake, use leftover mixture to frost. Then take remaining whipped cream and frost over top and refrigerate.

[Kitchen Witch]

CANDY CANE WHITE FUDGE

12 oz white chocolate, coarsely chopped
14 oz can sweetened condensed milk
1/4 c coarsely chopped peppermint candies

Butter an 8-inch square baking pan; line bottom and sides with foil allowing foil to extend over sides of pan by about 1". Butter foil. Over medium-high heat in top of double-boiler or heatproof bowl set over pot of hot water combine white chocolate and condensed milk. Cook, stirring frequently, until melted and smooth, 5 minutes. Pour mixture into pan; sprinkle candy over top. Using knife lightly swirl candy into chocolate mixture. Refrigerate until firm, about 6 hours or overnight. Cut into 1" squares, diamond shapes or rectangles. Store in refrigerator.

Yield: 64 pieces

[Kitchen Witch]

CHRISTMAS POUND CAKE

1 c. butter or margarine
1 2/3 c. sugar
5 eggs
1 lb. chopped pecans
1 lb. candied mixed fruit
1 (4 oz.) can moist coconut
2 c. sifted flour

GLAZE:

1 c. orange juice
2 c. brown sugar

Cream butter and sugar until creamy. Add eggs, one at a time, beating well. Coat nuts, fruit, and coconut with a small portion of flour. Stir remaining flour into creamed mixture. Add nuts, fruit, and coconut; mix well. Pour into well greased and floured tube pan. Bake in 250 degree oven for 3 1/2 hours. Pour glaze over hot cake. Let cool in pan overnight. Remove and wrap in foil. Cake is better after it has aged 2 or 3 weeks.

Glaze: Mix and heat 2 cups of brown sugar with 1 cup of orange juice.

[Kitchen Witch]

DUTCH CHRISTMAS LOAVES

4 1/2 to 5 c. all-purpose flour
1 pkg. active dry yeast
1 1/4 c. milk
1/2 c. butter or margarine
3/4 c. sugar
1 tsp. salt
1 egg, beaten
3/4 c. raisins
1/2 c. currants
1/3 c. finely chopped candied citron
1/2 c. finely chopped blanched almonds

GLAZE:

1 c. powdered sugar
1/4 tsp. vanilla
1 to 2 tbsp. milk

In large mixer bowl combine 2 cups of the flour and the yeast. In saucepan heat the 1 1/4 cups milk, butter or margarine, sugar and salt just until warm (115 to 120 degrees) and butter is almost melted. Stir into flour with the egg. Beat at low speed for 1/2 minute, scraping sides of bowl. Beat 3 minutes at high speed. Add raisins, currants, and citron; mix well. By hand stir in enough of the remaining flour to make a moderately soft dough. Turn out onto a lightly floured surface; knead 5 to 8 minutes until smooth and elastic. Place dough in a lightly greased bowl; turn once to grease surface. Cover; let rise in a warm place about 1 1/2 hours or until double. Punch down dough; turn out onto a lightly floured surface. Divide into 4 portions. Shape into 6-inch loaves. Place on greased baking sheet 3 inches apart. Cover; let rise again about 1 hour. Bake in 375 degree oven for 20 to 30 minutes or until loaves sound hollow when lightly tapped. Cool; drizzle with Glaze. Sprinkle almonds on top. Makes 4 loaves.

Glaze: Stir together 1 cup sifted powdered sugar, 1/4 teaspoon vanilla and 1 to 2 tablespoons milk to make of drizzling consistency.

[Kitchen Witch]

CHRISTMAS APPLE CAKE

1 c. butter, softened
2 c. sugar
4 eggs
3/4 c. grated, peeled apples
1/2 c. rum
3 tsp. pumpkin pie spice
1/2 tsp. salt
1 tsp. vanilla
3/4 c. boiling water
1 c. raisins
3 c. flour
1 tsp. soda
2 c. chopped walnuts

Beat together butter and sugar until fluffy. Add eggs, beating after each egg. Add apples, rum, pumpkin pie spice, salt, and vanilla. Beat well. Pour boiling water over raisins and let set. Mix in flour and soda. Add raisins and juice. Add walnuts. Bake in 10"x15" pan or in muffin tins. Bake at 350 degrees for 35 to 50 minutes depending upon size of pan. Makes several small cakes for gifts and stays moist and rich.

[Kitchen Witch]

CHRISTMAS PISTACHIO COOKIES

1 (4 oz.) box instant pistachio pudding mix
1 pkg. white cake mix (without pudding)
1/2 c. oil
1/2 c. coconut or chocolate chips
2 eggs
1/2 c. chopped nuts
Red or green food coloring

Combine ingredients. Drop dough by teaspoonsful onto greased cookie sheets. Bake at 350 degrees for 8-10 minutes. Easy!

[Kitchen Witch]

HAZELNUT RUM FUDGE


1 1/2 pounds white chocolate coating
1 14-ounce can sweetened condensed milk
1 teaspoon vinegar
1/4 teaspoon oil base butter rum flavoring
1 1/2 cups roasted and chopped Oregon hazelnuts

Melt chocolate in top of double boiler over hot water. When melted, add sweetened condensed milk; stir, add vinegar, flavoring and nuts. Stir to blend. Pour into parchment-lined, 9-inch square pan. Smooth and chill about 2 hours. Turn onto cutting board, peel off paper and cut into squares. Refrigerate in tightly covered container.

[Kitchen Witch]

MOCHA WALNUT CHRISTMAS COOKIES

1 (12 oz.) pkg. chocolate chips
2 tbsp. instant coffee
2 tsp. boiling water
1 1/4 c. flour
3/4 tsp. baking soda
1/2 tsp. salt
1/2 c. butter, softened
1/2 c. sugar
1/2 c. firmly packed brown sugar
1 egg
1/2 c. walnuts or pecans

Preheat oven to 350 degrees. Melt over hot (not boiling) water 1/2 cup chips. Stir until smooth; cool to room temperature. In small cup, dissolve coffee in boiling water; set aside. In small bowl, combine flour, baking soda, and salt; set aside.

In large bowl combine butter, sugar, brown sugar and coffee; add flour mixture. Stir in remaining 1 1/2 cups chips and walnuts. Drop by rounded tablespoon onto ungreased cookie sheets. Bake at 350 degrees for 10 to 12 minutes. Allow to stand 2 to 3 minutes before removing from sheet. Makes about 2 1/2 dozen.

[Kitchen Witch]

ENGLISH CHRISTMAS COOKIES

2 c. brown sugar
2/3 c. shortening
2/3 c. milk
3 eggs
1 tsp. salt
3 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1 c. raisins
1 c. pecans

Cream the shortening, adding 1 cup sugar, gradually. Beat the eggs very light and the remaining sugar and combine the mixture. Sift 2 cups flour with baking powder, salt and spices. Add alternately with milk. Add the fruit and nuts dredged with flour and enough flour to make a stiff dough. Drop by teaspoons on greased baking sheet. Bake in moderate oven until golden brown.

[Kitchen Witch]

CHRISTMAS TIME EGGNOG CAKE

2 tbsp. soft butter or margarine (approx.)
1/2 c. whole almonds
1/4 to 1/2 c. candied cherries
1 pkg. (1 lb. to 2 1/2 oz.) yellow cake mix
1/8 tsp. nutmeg
2 eggs
1 1/2 c. commercial eggnog
1/4 c. (1/2 stick) butter or margarine, melted
2 tbsp. rum or 1/4 tsp. rum flavoring

Grease generously a bundt pan or 10 inch tube pan with soft butter or margarine. whole almonds and candied cherries against buttered sides and bottom making a pretty pattern. Dust lightly with flour. Set aside.

In large mixing bowl, combine cake mix, nutmeg, eggs, eggnog, melted butter and rum or rum flavorings. Beat until smooth, about 4 minutes with an electric mixer on medium speed or 450 strokes by hand. Pour batter into decorated pan.

Bake in preheated 350 degree oven for 45 to 55 minutes or until cake springs back when pressed lightly. Let cool in pan 10 minutes, invert on rack and cool thoroughly. Makes 10 to 12 servings.

[Kitchen Witch]

MINT-LAYER FUDGE

2 cups granulated sugar
3/4 cup milk
2 squares (2 ounces) unsweetened chocolate, cut up
1 teaspoon light -colored corn syrup
2 tablespoons butter
1 teaspoon vanilla
3 tablespoons butter
4 teaspoons crème de menthe
1-3/4 cups sifted powdered sugar
1/2 cup chopped walnuts

Line an 8x8x2-inch baking pan with foil, extending foil over edges of pan. Butter the foil; set pan aside.

Butter the sides of a heavy 2-quart saucepan. In the saucepan combine granulated sugar, milk, chocolate, and corn syrup. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take about 5 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan.

Cook over medium-low heat, stirring frequently, until thermometer registers 234 degree F, soft-ball state. Mixture should boil at a moderate, steady rate over the entire surface. Reaching soft-ball stage should take 20 to 25 minutes.

Remove pan from heat. Add the 2 tablespoons butter and vanilla, but do not stir. Cool, without stirring, to lukewarm (110 degree F). This should take about 55 minutes.

While the fudge is cooking, prepare the mint mixture. Place the 3 tablespoons butter and the crème de menthe into a small mixer bowl. Beat with an electric mixer on high speed until fluffy. Add the powdered sugar and beat until smooth. Cover and set aside.

Remove candy thermometer from saucepan. Beat vigorously with the wooden
spoon until fudge becomes very thick and just starts to lose its gloss.
This should take about 7 minutes. Quickly turn fudge into prepared pan. Dollop mint mixture over fudge; press mint mixture evenly over fudge. Sprinkle nuts over mint mixture; press in lightly. While fudge is warm, score it into 1-inch squares. When candy is firm, use the foil to lift it out of the pan; cut candy into squares. Store tightly covered. Makes 64 pieces or about 1-3/4 pounds.

[Kitchen Witch]

CHRISTMAS CAKE COOKIES

1/2 lb. candied cherries
1/2 lb. candied pineapple
3 c. chopped nuts
2 1/2 c. sifted all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 c. butter
1 1/2 c. sugar
2 eggs

Cut cherries in quarters, slice pineapple into thin slivers, chop nuts. Sift flour, soda, salt and cinnamon together. Work butter until soft and creamy. Add sugar gradually and continue working until quite smooth. Beat in eggs thoroughly. Stir in sifted flour combination and add fruit and nuts.

Drop batter from teaspoon onto ungreased cookie sheet. Bake 10 minutes at 375 degrees. Remove from oven, cool slightly before removing from cookie sheet. Makes 150 to 170 delicious cookies that keep well.

[Kitchen Witch]

CHRISTMAS EVE CAKE

1 c. water
1/4 c. chopped walnuts
1 c. sugar
1 egg
1 tsp. baking powder
1 c. raisins
1/4 c. chopped almonds
1/2 c. butter or margarine
2 tsp. vanilla
1/2 c. sifted flour

Mix together water, raisins, walnuts, and almonds in a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Cool. Cream together butter or margarine and sugar until light and fluffy. Add egg and beat well. Add vanilla. Sift together the baking powder and flour and add to creamed mixture. Mix well. Add fruit mixture and blend thoroughly. Pour into a well buttered and floured 8 inch square pan. Bake in a 350 degree oven for about 30 minutes.

[Kitchen Witch]

SNOWY WHITE FUDGE

3 c. sugar
1/2 c. (1 stick) butter
1 can (5 oz.) evaporated milk
1 jar (*7 oz.) marshmallow creme
1 c. chopped walnuts
1 tsp. vanilla


In heavy saucepan, combine sugar, butter and milk. Bring to a
rolling boil over medium heat, whisking constantly to prevent
scorching, continue for 5 minutes. Remove from heat, add
marshmallow creme and stir until smooth. Add walnuts and vanilla
and stir until blended. Pour into a buttered 8 inch square pan.
Place on wire rack to cool. Cut into squares. Yield: about 3
pounds.

[Kitchen Witch]

CHRISTMAS RAISIN CAKE

1 c. chopped pecans
1 c. (2 sticks) butter
2 c. sugar
2 c. (packed) raisins
2 c. water
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ground cloves
1 tbsp. grated lemon rind
1 tbsp. grated orange rind
3 1/2 c. flour
1 tsp. baking soda

Preheat oven to 350 degrees. In a large kettle combine the first 8 ingredients. Simmer, uncovered for 4 minutes then let cool to room temperature. Add lemon and orange rind. Sift the flour and baking soda together and gradually beat into the raisin mixture. Pour batter into an oiled and floured 10" tube pan. Bake for 1 hour or until the top of the cake is medium brown and springs back when touched. Let cool in the pan 10 minutes then tip out onto a rack to cool completely. cake is reminiscent of fruit cake only much moister and loved by children. It is easy to make, freezes well and will keep for 2 weeks in the refrigerator.

[Kitchen Witch]

TRIPLE NUT MOCHA FUDGE

2 cups sugar
3/4 cup milk
2 ounces unsweetened chocolate cut up
1 teaspoon instant coffee crystals
1 teaspoon light-colored corn syrup
2 tablespoons butter
2 teaspoons vanilla
1/3 cup chopped walnuts
1/3 cup chopped hazelnuts (filberts)
1/3 cup chopped pecans

Line an 8-by-8-by-2-inch baking pan with foil, extending foil over edges of pan. Butter foil; set aside.

Butter sides of a heavy 2-quart saucepan. In saucepan, stir together sugar, milk, chocolate, coffee crystals and corn syrup. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. Avoid splashing mixture on sides of pan.

Carefully clip a candy thermometer to the side of the pan. Cook over medium-low heat, stirring frequently, until thermometer registers 234 degrees, soft-ball stage (20 to 25 minutes). The mixture should boil at a moderate, steady rate over the entire surface.

Remove saucepan from heat. Add butter and vanilla, but do not stir. Cool, without stirring, to 110 degrees (about 55 minutes).

Remove candy thermometer from saucepan. Beat mixture vigorously with a wooden spoon until fudge begins to thicken. Add nuts. Continue beating until fudge becomes very thick and starts to lose its gloss (about 10 minutes).

Immediately spread fudge into prepared pan. Score into squares while warm. When fudge is firm, use foil to lift it out of pan. Cut candy into squares. Store fudge tightly covered.

[Kitchen Witch]

Marshmallow Truffles

1 pkg(12 oz) Semi-sweet chocolate chunks, melted
1 pkg(10 oz) Jet-puffed marsmallows
2/3 cup Pecans, chopped

Melt chocolate as directed on package. Dip marshmallows, one at a time, in chocolate, turning to evenly coat each marshmallow. Gently shake off excess chocolate.

Place marshmallows in single layer on sheets of wax paper. Sprinkle each with about 1 tsp of the pecans.

Let stand at room temperature 1-1/2 to 2 hours or until chocolate is set. Store in airtight container at room temperature.

[Kitchen Witch]

NUGGETS OF JOY


1 bag MILKY WAY Brand Milk Chocolate Covered Caramels
1 18-oz. roll refrigerated sugar cookie dough
1/4 cup flour
1/4 cup cocoa powder
1 cup ground pecans
1 teaspoon cinnamon
1 cup confectioner's sugar
2 non-stick cookie sheets


Preheat oven to 350 degrees.
Unwrap 18 MILKY WAY Brand Milk Chocolate Covered Caramels; set aside.
Combine the cookie dough, flour, cocoa powder, pecans and cinnamon; knead until smooth.
Divide the dough into 36 pieces, each about the diameter of a quarter. Cut the MILKY WAY Brand Milk Chocolate Covered Caramels in half, and tuck one piece into the center of each piece of cookie dough. Roll the dough into balls, completely covering the candy. Place the balls on a non-stick cookie sheet.
Bake for 15-17 minutes.
Roll the warm cookies in confectioner's sugar to coat them.

Makes 36

[Kitchen Witch]

CHRISTMAS CRESCENT COOKIES

1/2 lb. butter or margarine
2 c. flour
2 c. chopped pecans or walnuts
5 tbsp. sugar
2 tsp. vanilla
1 tbsp. water
1/2 tsp. salt

Cream butter and add sugar, vanilla and water. Add flour and salt into mixture, add nuts and mix thoroughly, using portions about size of small walnuts, roll into crescent shaped cookies. Bake in slow oven, 325 degrees, about 15 minutes. While warm, roll in powdered sugar.

[Kitchen Witch]

EASY CHRISTMAS TREE CAKE

1 box cake mix if you don't want to make your own
1 can frosting (vanilla) if you don't want to make your own
1 bag M & M candy
1 oblong cake pan
Green food coloring

Cook cake as directed on box/recipe. After cake cools cut into large triangle shape. Mix few drops green food coloring into frosting. Frost cake. Use M & M candy to decorate cake (like they're Christmas tree balls).

Kids LOVE to decorate with the M & M's!

If cut right you can make this a 2-layer cake.

[Kitchen Witch]

CHRISTMAS CRISPS

1/2 c. butter
1 1/2 c. sugar
1/4 tsp. almond flavoring
1/2 tsp. soda
3 c. flour
1/2 c. lard
2 eggs, well beaten
1 tsp. grated lemon rind
3 tbsp. sour cream
1/2 tsp. salt

Cream butter, lard, and sugar. Add the eggs, almond flavoring and lemon rinds; beat until light. Dissolve the soda in the sour cream. Sift the flour with the salt. Add cream and flour to egg mixture, blend well. Chill until very cold. Roll thin as a dime on a floured board. Cut into Christmas shapes with cookie cutters. Bake at 350 degrees for 8 minutes.

[Kitchen Witch]

CHRIS CRINGLES

2 c. shortening
1 c. sugar
4 egg yolks
4 tsp. lemon
4 c. flour
1/2 tbsp. orange peel, grated
4 tbsp. lemon juice
Whip egg whites
1/2 c. ground walnuts
Sm. jar maraschino cherries

Preheat oven to 375 degrees. Mix cookie ingredients. Roll into 1 inch balls. Dip into egg white mixture and roll into walnuts. Put on cookie sheet. Press 1/4 of cherry into cookie dough. Bake for 8-10 minute.

[Kitchen Witch]

GREEN AND RED CHRISTMAS CAKE


Bake white cake in 2 round layer pans. Remove layers from pans and cool, then put layers back in clean pans; prick with fork all over.

Pour 1 cup boiling water over 3 ounce package of Jello (any color, use 1 package red and 1 package green for Christmas). Pour Jello over 1 layer of cake; repeat for 2nd layer. Cool in refrigerator until Jello is hardened. Loosen from pans by setting in warm water for a minute. Frost with whipped topping. Store in refrigerator.

[Kitchen Witch]

ANISE CHRISTMAS COOKIES

2 c. sugar
2 c. butter
4 eggs, well beaten
4 tbsp. canned cream
8-10 drops anise oil
4 1/2 c. flour
4 1/2 tsp. baking powder
1/2 tsp. salt

Cream butter with sugar. Add beaten eggs, cream and oil. Sift flour, baking powder, and salt together. Add this to first batter. Cover; let stand 3-4 hours. Roll 1/8 inch thick. Sprinkle with sugar. Bake 6 minutes at 350 degrees.

[Kitchen Witch]

CHRISTMAS CARROT LOAF

1 1/2 c. sifted flour
1/2 c. sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger (optional)
1/4 tsp. salt
2 eggs, beaten
1/4 c. raisins
1/4 c. oil
1/4 c. milk
1 c. shredded carrots
3/4 c. coconut
1/4 c. raisins
1/4 c. maraschino cherries, chopped and drained
1/4 c. chopped pecans

Sift the flour, sugar, baking powder, and soda together with spices in large bowl. Combine eggs, oil, and milk in bowl. Mix well. Add dry ingredients; beat well. Stir in remaining ingredients; turn into greased loaf pan. Bake at 350 degrees for 50-60 minutes.

[Kitchen Witch]

CHRISTMAS LIZZIES

1/2 c. butter or margarine
1/2 c. sugar
1 c. brown sugar
4 eggs, slightly beaten
3 scant tsp. soda
3 c. flour
1 tsp. each of cinnamon, cloves and allspice
3/4 c. bourbon
3 tbsp. milk
1 1/2 lbs. of candied fruit (of your liking)
1 1/2 lbs. of chopped pecans

Cream butter, sugar and eggs; add soda and spices to flour, reserve some to coat fruit and nuts. Add flour mixture to creamed mixture alternately with bourbon and milk. Add fruit and nuts. Drop by teaspoonful on greased cookie sheet. Bake in 350 degree oven for about 15 minutes or until done. Makes about 12 dozen.

[Kitchen Witch]

CHRISTMAS CAKE

1 lb. gumdrops (fruit flavored, no black ones)
2 c. golden raisins
1 1/2 c. pecans, chopped
2 c. flour

If gum drops are large, cut into 4 pieces. Combine all above ingredients in a paper sack and shake well until everything is well coated with flour. Set aside.

Batter: Mix in order listed: 1 c. sugar 2 eggs 1 tsp. of soda mixed in a tablespoon of hot water 1 1/2 c. sweetened applesauce 1 tsp. each cinnamon, cloves, and salt 2 c. flour

Mix batter until well blended. Stir in the paper bag ingredients, and continue to stir until it is well mixed. Put batter in a line angel food cake pan that has been greased and floured. Put cake in cold oven and turn oven on at temperature set at 300 degrees for one hour. After one hour turn oven temperature down to 250 degrees and bake until done. About 45 minutes. Cake should spring back when touched in center of cake. Don't overbake. Makes a very colorful cake for serving.

[Kitchen Witch]

CHRISTMAS PINWHEELS

1/2 c. butter or margarine
3/4 c. sugar
2 tsp. vanilla
1 egg
1 3/4 c. sifted flour
1/2 tsp. baking powder
1/2 tsp. salt
Red or green food coloring (optional)
Milk

Cream butter, sugar, and vanilla until light and fluffy. Beat in 1 egg. Sift dry ingredients together. Mix into creamed mixture. Divide dough in half. Add red and green food coloring until well mixed. An extra tablespoon flour may need to be added to make up the fluid from the food coloring drops. It makes a soft dough.

On waxed paper, roll each half of the dough into 12x10 inch rectangle. ("Piece" dough together if necessary to make a rectangle.) Brush 1 layer with milk. Place other layer on top. Peel off waxed paper. Roll as for jelly roll. Wrap in the waxed paper. Chill 2 1/2 hours or overnight. Slice thin and bake on ungreased cookie sheet at 350 degrees for 7 minutes.

[Kitchen Witch]

CHRISTMAS MORNING RUSSIAN COFFEE CAKE

1 c. sugar
1/2 lb. margarine
1 pt. sour cream
3 unbeaten eggs
2 1/2 c. flour
3 tsp. baking powder
1 tsp. baking soda

Cream together sugar and margarine. Add sour cream. Add unbeaten eggs, one at a time. Combine flour with baking powder and baking soda. Dough will be stiff. Spoon half the dough into a well-greased and floured 10-inch tube pan.

Sprinkle 3/4 of filling over first half of dough. Spoon in remaining dough and sprinkle rest of topping. Bake 1 hour at 350 degrees. Cool 1 hour before removing from pan.

FILLING AND TOPPING:

3/4 c. sugar
4 tbsp. cinnamon
1 c. chopped nuts (walnuts

[Kitchen Witch]

CHRISTMAS FRUIT CAKE

1 c. butter
1 c. brown sugar
6 eggs
3 oz. chopped nuts
1 c. chopped mixed candied peel
3/4 c. glazed green cherries
1 1/2 c. black raisins
Grated rind and juice of 1 lemon
2 c. flour
1/2 c. molasses
1/2 c. brandy
1 tsp. baking powder
Milk
3/4 c. glazed red cherries
1 1/2 c. white raisins

Cream the butter well in a bowl. Add the sugar and beat until light and creamy. Then beat in the eggs, one at a time. Mix in nuts, chopped candied glazed cherries, then raisins dusted with a little flour. Add the juice and rind of a lemon, sifted flour, molasses, and brandy. Then add the baking powder and if necessary, just a little milk if the batter is too thick. (If should just easily drop from the spoon.) Grease a deep cake tin with a little butter.) Line the bottom with wax paper and grease again. Bake at 250 degrees for 1 1/2 hours or until it shrinks a little from the size of the cake tin and tested the center of the cake with a small knife - comes out clean.

[Kitchen Witch]

CHRISTMAS FRUIT CAKE

1 1/2 c. flour
1 c. sugar
1 1/2 tsp. salt
1 1/2 tsp. baking powder
2 c. whole Brazil nuts or large pecan halves
1 lb. whole pitted dates
1 (8 oz.) jar cherries, drained
3 c. sliced bananas
4 eggs

Sift flour with sugar, salt, and baking powder into large bowl. Add nuts, dates, and cherries and stir into the flour mixture. Coat well.

In another bowl beat bananas until mashed using mixer. Add eggs and beat well, light and fluffy. Fold into flour mixture. Pour into a 9 x 5 x 3 inch loaf pan which has been lined with brown paper and greased. Bake at 300 degrees for 1 3/4 to 2 hours until done. Cool 1/2 hour. Remove paper and cool. Let stand overnight before cutting. Use a sharp knife to cut.

[Kitchen Witch]

CANDY CHRISTMAS CAKE


FIRST READ THROUGH ENTIRE RECIPE. This is the ingredients needed. Make no substitutions. All measurements are level. Assemble all ingredients and let stand at room temperature 1 hour. 1 lb. candied pineapple (half green, half yellow) plus some green for decoration 1 lb. whole candied cherries, plus some for decoration 2 c. unsifted all-purpose flour 2 tsp. double-acting baking powder 1/2 tsp. salt 4 lg. eggs 1 c. sugar 2 lbs. (8 c.) pecan halves, plus some for decoration Light corn syrup

Use two 9x3x14 inch loose bottomed tube pans or two 9x5x3 inch loaf pans; or use one of each. With pastry brush, grease pans well with softened butter or margarine. Set pan on piece of brown paper and trace around edge and inside of tube. Then cut out tracing and fit in pan. Cut a strip the right length and width and fit around side of pan. For loaf pan, cut bottom and all side sections separately.

Turn on oven set at 275 degrees.

Using shears dipped occasionally in cold water, cut dates in half crosswise. Cut 1 pound pineapple in coarse pieces. Put fruits in large bowl with 1 pound of cherries.

Spoon flour lightly into measuring cup for dry ingredients and fill heaping full. Do not shake down or pack with spoon. Level off with metal spatula. Put in sifter with baking powder and salt and sift onto fruits.

Mix fruits and dry ingredients well with fingers, separating pieces of fruit so that all are coated with dry ingredients.

With electric mixer or rotary beater, beat eggs until frothy.

Gradually beat in sugar. Add to fruit mixture and mix well with large spoon.

Add 2 pounds pecan halves and mix with hands until nuts are evenly distributed and coated with batter.

Pack into pans, pressing down with palms of hands. If necessary, rearrange pieces of fruit and nuts to fill any empty spaces.

Decorate tops with rows of whole red candied cherries, thin slices of green pineapple and pecan halves.

Bake tube cakes about 1 1/4 hours; loaf cakes 1 1/2 hours. (Tops of cakes should look dry but will not be brown. If there is any doubt, leave cakes in oven a few minutes longer since a little extra baking does no harm.)

When tube cakes are done, let stand in pans on cake racks about 5 minutes. Then run spatula around edge, lift cake out of pan. Carefully peel off paper around sides. Cool on cake racks, then invert on serving plate. Remove pan bottom and peel off paper. Turn cake right side up. Brush with corn syrup and cool completely. cakes in loaf pans stand in pans on cake racks about 30 minutes before inverting on oblong cutting board. Peel off paper, turn right side up and brush with corn syrup.

[Kitchen Witch]

SESAME CHRISTMAS COOKIES

1 c. margarine or butter
1/4 c. sugar
1 tsp. almond extract
1/2 tsp. salt
2 c. flour
Sesame seeds
Strawberry preserves

Cream margarine and sugar. Blend in almond extract and salt. Add flour; mix well. Shape tablespoons of dough in balls; roll in sesame seeds. Place on ungreased baking sheets; flatten slightly. Indent center of each; fill with preserves. Bake at 400 degrees 10-12 minutes until golden brown. Makes 3 dozen.

[Kitchen Witch]

CHEWY NOELS

2 tbsp. butter, melted
1 c. brown sugar
5 tbsp. all purpose flour
1/8 tsp. baking soda
1 c. chopped walnuts or pecans
2 eggs, beaten
1 tsp. vanilla extract
Confectioners' sugar

Preheat oven to 350 degrees. In a large bowl, mix together eggs, brown sugar, flour, baking soda, nuts, and vanilla extract. Pour melted butter into 7 x 11 inch pan. Pour batter over melted butter without stirring. Bake for 20 minutes. Cool, cut into squares, and roll in confectioners' sugar.

[Kitchen Witch]

PEPPERMINT BALLS

2 tbsp. cream cheese
1 tsp. milk
1/2 c. powdered sugar
2 tbsp. finely crushed peppermint candies
1 drop red food coloring
1 c. butter
1/2 c. powdered sugar
2 1/3 c. flour
1 tsp. vanilla

Combine cream cheese and milk. Add 1/2 cup powdered sugar slowly. Stir in 2 tablespoons crushed peppermint candy and food coloring, set aside for filling.

Cream butter and 1/2 cup powdered sugar. Mix in vanilla, then flour. Knead dough into balls, make a deep well in center of each ball. Fill with 1/4 teaspoon of filling, shape a scant 1/4 teaspoon of dough into a flat round, lay on top of filling; press gently to seal.

Place on ungreased cookie sheet, bake at 350 degrees for 12 minutes. Roll cookies while warm in a mixture of:

1/4 c. powdered sugar
6 tbsp. finely crushed peppermint candies