Christmas, Hanukah & Kwanzaa Recipes

[Kitchen Witch]

For Christmas, Hanukah and Kwanzaa!

Well - it's that time of the year again!

A time filled with love, compassion, generosity - a time when families and friends come together to celebrate - to share - to give - to love - to be together.

And it is at this time of the year that the pantry needs to be well stocked! A time when our doors are open to those who wish to visit us....that extra chair for those who will be sharing a meal or two - or some of those delicious home-baked cookies and goodies fresh from your kitchen!!

No matter where you will be spending your holidays this year - you most likely will be cooking and/or baking something; either to fill your home for family and friends, or to take along as a gift for the hostess/host of the gatherings you will be attending. There are office parties, church gatherings, parties at school, day care - you name it!

It is a very expensive time of the year too! Filling Santa?s shoes is a very important (and expensive) job! And don't forget about filling those stockings either! Homemade cookies and candies in festive tins can easily fit into a stocking!

Many will be busy with the decorations, making crafts, etc. as well as keeping those goodies around for everyone to enjoy. There is so much to prepare for!

But we must always remember those that may not be as fortunate as others. It is also a time to give to those we don?t even know - those who are in need.

We always make sure we give to the local food bank throughout the holidays. I know that somewhere there are families that are enjoying my handmade blankets and throws - heads and necks are being warmed with handmade scarves and hats - and that there are children enjoying donations of toys that we have made. It is a wonderful feeling to know that some families are having a better holiday because of the generosity of others.

This thread is for all those special recipes - from Appetizers to Desserts and any goodie gifts that you would like to share. Whether you celebrate Christmas, Hanukah or Kwanzaa - your recipes, ideas, kitchen tips, etc. will be welcomed in this thread.

Wishing all a very happy, healthy and prosperous holiday season -

Kitchen Witch



HOW ABOUT THE TRADITIONAL CHRISTMAS CAKE RECIPE:

Christmas Cake Recipe

1 cup of water
1 cup of sugar
4 large brown eggs
2 cups of dried fruit
1 teaspoon of salt
1 cup of brown sugar
Lemon juice
Nuts
1 bottle of whiskey

Sample the whiskey to check for quality. Take a large bowl. Check the whisky again. To be sure it's the highest quality, pour one level cup and drink. Repeat.

Turn on the electric mixer, beat one cup of butter in a large fluffy bowl. Add one teaspoon of sugar and beat again. Make sure the whiskey is still OK.

Cry another tup. Tune up the mixer. Beat two eggs and add to the bowl and chuck in the cup of dried fruit. Mix on the turner. If the fired druit gets stuck in the beaters, pry it goose with a drewscriver.

Sample the whiskey to check for tonsisticity. Next, sift two cups of salt. Or something. Who cares?

Check the whiskey. Now sift the lemon juice and strain your nuts. Add one table. Spoon the sugar or something. Whatever you can find.

Grease the oven. Turn the cake tin to 350 degrees.

Don't forget to beat off the turner. Throw the bowl out of the window. Check the whiskey again and go to bed.

KITCHEN WITCH


Would you like to start with some appetizers???

PARTY STUFFED PINWHEELS

1 env. Lipton Recipe Secrets Savory Herb with Garlic Soup Mix
8 oz. cream cheese, softened
1 c. (4 oz.) shredded mozzarella
2 T. milk
1 T. grated Parmesan
2 pkgs. (10 oz. each) refrigerated pizza dough

NOTE: This is also terrific with Lipton Recipe Secrets Onion Soup Mix!

Preheat oven to 425 F. Combine all ingredients except pizza dough; set aside.

Unroll pizza crusts and top evenly with topping. Roll, starting at longest side, jelly-roll fashion. Cut into 32 slices. (If dough is too soft to cut - refrigerate or freeze so cutting is easier.)

Spray baking sheet; place rounds, cut side down.

Bake, uncovered, 13 minutes or until golden brown.

Makes 32 pinwheels
KITCHEN WITCH



PIZZA SNACK CUPS

1 can (12 oz.) refrigerated biscuits (10 biscuits)
½ lb. ground beef
14 to 16 oz. spaghetti sauce (jarred or homemade)
½ c. (2 oz.) shredded Mozzarella cheese

Preheat oven to 375 F. Press one biscuit into each muffin cup - pressing up sides of cup. Refrigerate until ready to use.

Brown meat in skillet; drain. Add sauce; heat through.

Evenly spoon ground beef mixture into muffin cups. Bake 15 minutes. Sprinkle with Mozzarella cheese and return to oven for an additional 5 minutes or until cheese is melted and biscuits are golden brown. Gently remove from muffin cups and serve.

Makes 10
KITCHEN WITCH


FESTIVE FRANKS

1 can ( 8 oz.) refrigerated crescent rolls
5 ½ t. barbecue sauce
1/3 c. finely shredded Cheddar cheese
8 hot dogs
1/3 t. poppy seeds (optional)
Additional barbecue sauce (optional)

Preheat oven to 350 F. Spray large baking sheet with nonstick cooking spray; set aside.

Unroll dough; separate into 8 triangles. Cut each triangle in half lengthwise to make 2 triangles. Lightly spread barbecue sauce over each triangle. Sprinkle with cheese.

Cut each hotdog in half; trim off rounded ends. Place hotdog at wide end of dough triangle; roll up from wide end. Place point side down on prepared sheet. Sprinkle with poppy seeds, if desired.

Bake 13 minutes or until dough is golden brown. Cool 1 to 2 minutes on baking sheet. Serve with additional barbecue sauce as a dipping sauce.

Makes 16 appetizers
KITCHEN WITCH


BUFFALO-STYLE CHICKEN NACHOS

2 c. diced cooked chicken
1/3 c. hot pepper sauce
2 T. melted butter
1 bag (10 oz.) tortilla chips
3 c. shredded Cheddar or Monterey Jack cheese

Preheat oven to 350 F. Combine chicken, hot sauce and butter. Layer chips, chicken and cheese in ovenproof baking dish. Bake 5 minutes just until cheese melts. Garnish as desired. Splash on more hot sauce, if desired.

I have used leftover turkey from Thanksgiving that was diced and frozen. Microwave to thaw and proceed with recipe.
KITCHEN WITCH


PIZZA ROLLERS

1 pkg. (10 oz.) refrigerated pizza dough

1/2 c. pizza sauce
18 slices pepperoni
6 sticks mozzarella string cheese

Preheat oven to 425 F. Spray baking sheet with nonstick cooking spray.

Roll out pizza dough on baking sheet to form 12 X 9-inch rectangle. Cut dough into six rectangles ( 4 X 4 ½-inches). Spread about 1 T. sauce over center third of rectangle. Top with 3 slices of pepperoni and stick of string cheese. Bring ends of cheese together over cheese, pinching to seal. Place seam-side down on prepared sheet.

Bake in center of oven for 10 minutes or until golden brown.

Makes 6 servings.
KITCHEN WITCH

HOLIDAY CHEESE TREE

8 oz. cream cheese, softened
2 c. (8 oz.) shredded Cheddar cheese
3 T. finely chopped red bell pepper
3 T. finely chopped onion
1 T. lemon juice
2 t. Worcestershire sauce
¾ c. chopped fresh parsley
Yellow bell pepper
Baby cherry tomatoes
Lemon peel

Combine cheese, chopped red bell pepper, onion, lemon juice and Worcestershire sauce in medium bowl; mix until well blended. Place on plate. Shape to form cone shape; about 6-inches tall.

Press parsley evenly onto cheese tree.

Using a cooie cutter or sharp knife, cut yellow bell pepper into star. Secure star, tomatoes and lemon peel (garland) with toothpicks.

Serve with assorted crackers and breadsticks.

Makes about 4 to 5 cups (14 to 16 appetizer servings)
KITCHEN WITCH

HERBED BLEU CHEESE SPREAD WITH GARLIC TOASTS

1 1/3 c. cottage cheese (low-fat is fine for this)
1 ¼ c. (5 oz.) crumbled bleu cheese, feta or goat cheese
1 large garlic clove
2 t. lemon juice
2 green onions with tops, sliced (about ¼ c.
¼ c. chopped fresh basil or oregano or 1 t. dried basil or oregano leaves
2 T. toasted slivered almonds
Garlic toasts (recipe follows)
To toast almonds, spread in single layer on baking sheet. Bake in preheated 350 F. oven 8 to 10 minutes or until golden brown, stirring frequently.

Combine cottage cheese, bleu cheese, garlic and lemon juice in food processor. Cover; process until smooth. Add green onions, basil and almonds; pulse until well blended but still chunky.

Spoon into small serving bowl; cover. Refrigerate until ready to serve.

When ready to serve, prepare Garlic Toasts. Spread 1 T. cheese spread onto each toast slice. Garnish, if desired.

Makes 16


GARLIC TOASTS

32 (½-inch thick) French bread slices
Nonstick cooking spray
¼ t. garlic powder
1/8 t. salt

Place bread slices on nonstick baking sheet. Lightly coat both sides of bread slices with cooking spray. Combine garlic powder and salt in small bowl; sprinkle evenly over bread slices. Broil 6 to 8 inches from heat for 30 to 45 seconds on each side or until bread slices are lightly toasted on both sides.

Makes 32 pieces
KITCHEN WITCH


PECAN CHEESE BALLS

8 oz. cream cheese, softened
¼ c. finely chopped fresh parsley
2 T. finely chopped fresh chives
½ t. Worcestershire sauce
Dash hot pepper sauce
¾ c. finely chopped pecans
Assorted crackers

Combine all ingredients - except pecans and crackers - in medium bowl. Cover; refrigerate until firm. Form cheese mixture into ball. Roll in pecans. Store tightly wrapped in plastic wrap in refrigerator. Allow cheese ball to soften at room temperature before serving with crackers.

Makes 1 cheese ball

VARIATION: Form cheese mixture into 1 ½-inch balls. Roll in paprika, chopped herbs (such as parsley, watercress or basil) or chopped green olives, instead of pecans.

GIFT TIP: Give Pecan Cheese Ball with an assortment of other cheeses, a wooden cheese board, a jar of imported pickles or mustard, and/or a bag of pecans.
KITCHEN WITCH


CHEESY CHRISTMAS TREES

½ c. mayonnaise
1 T. dry ranch-style salad dressing mix
1 c. shredded Cheddar cheese
¼ c. grate Parmesan
12 slices firm white bread
¼ c. red bell pepper strips
¼ c. green bell pepper strips

Preheat broiler. Combine mayonnaise and salad dressing mix in medium bowl. Add cheeses; mix well.

Cut bread slices into Christmas tree shapes using large cookie cutter. Spread each tree with about 1 T. mayonnaise mixture. Decorate with red and green bell pepper strips. Place on baking sheet.

Broil 4 inches from heat, 2 to 3 minutes or until bubbling. Serve warm.

Makes 12 appetizers

NOTE: Save remaining bread and let dry; process in food processor to make your own dry bread crumbs.
KITCHEN WITCH

[Kitchen Witch]

Pork Chops in Apple Gravy

8 pork chops(aprox. 3lbs.)
1/4 cup butter 1 Tbsp. finely minced garlic
1/3 cup flour
1 Tbsp. salt
1/8 tsp. black pepper
3 cups boiling water
1 cup applesauce
1 Tbsp. lemon juice

In a large skillet, brown pork chops well on both sides in butter. Arrange them in a 3 quart casserole dish. Saute garlic in the fat and butter left in skillet. Add to this, flour, salt, pepper and mix well. Pour in boiling water; cook, stirring constantly, until mixture thickens and boils. Remove from heat and stir in applesauce and lemon juice. Pour this over the chops and cover. Bake at 425 for one hour and 30 minutes, basting occasionally.
serves 8
KITCHEN WITCH

PEACH HOLIDAY HAM

1 smoked fully cooked ham (8 lbs.)
1 c. peach preserves
1 c. peach nectar
3 T. Dijon-style mustard
¼ t. ground cloves

Remove skin and excess fat from ham. Score fat on ham in a diamond pattern. Place ham, fat side up, in heavy-duty aluminum foil-lined roasting pan. Stir together preserves, nectar, mustard and cloves; pour over ham. Bake at 325 F. for 1 ½ hours or until meat registers 140 F., basting every 20 minutes. Cover lightly with foil to prevent excess browning. Let stand 10 minutes before slicing
KITCHEN WITCH .

APRICOT-GLAZED PORK ROAST

1 t. salt
1 t. sage
½ t. garlic powder
¼ - ½ t. cayenne
4 lb. bone-in pork loin rib roast
¼ c. apricot preserves
1 T. balsamic vinegar

Preheat oven to 350 F. Make a rub for pork; roast about 1 ½ - 1 ¾ hours or until internal temp is 160 F. Meanwhile, heat preserves and vinegar. Brush over pork during last 10 minutes of roasting. Let stand 10 minutes before slicing.
KITCHEN WITCH

SOW-PER GLAZED HAM

1 fully cooked bone-in ham (8 to 9 lbs.)
3 T. whole cloves
2 c. brown sugar
½ c. unsweetened apple juice or fruit juice
2 t. ground mustard

Place ham on rack in shallow roasting pan. Score ½-inch deep in diamond shapes; insert clove in each diamond. Bake uncovered at 325 F. for 2 hours. Combine brown sugar, juice and mustard; spoon some over ham; bake 30 minutes longer or until internal temperature is 140 F. Baste with remaining sauce. Let stand for 15 minutes before serving.
KITCHEN WITCH

Pineapple Orange Sauce for Ham

2 tbsp cornstarch
¼ cup brown sugar
¼ tsp cloves
¼ tsp cinnamon
Grated rind of 2 oranges
¾ cup orange juice
1-2/3 cups pineapple juice


Boil until clear and thickened.

Slice cooked ham; trim off fat. Pour a little sauce in bottom of ovenproof shallow baking dish. Arrange slices of ham in dish. Pour sauce over top.

Bake at 350 degrees for 30-35 minutes until hot and bubbly.

Extra sauce may be refrigerated and heated up with additional ham on top of stove for a second meal.
KITCHEN WITCH

Ham and Pineapple Dinner
Makes: 4 servings

2 tablespoons butter
2 1/2 cups cooked and cubed ham
2 green onions, chopped
1 cup pineapple chunks, drained
1 1/3 cups pineapple juice
4 teaspoons cider vinegar
2 tablespoons brown sugar
2 teaspoons prepared mustard
2 tablespoons cornstarch

1. Melt the butter in a large skillet over medium heat. Saute the ham, onions and pineapple chunks in the butter for about 5 minutes.

2. In a separate medium bowl, combine the pineapple juice, vinegar, brown sugar, mustard and cornstarch. Stir this together well and pour over the ham mixture in the skillet. Stir well and allow to heat through and thicken, about 5 minutes.

Great with leftover ham - serve over hot rice!
KITCHEN WITCH

Currant Glazed Ham

Yield: 1 -1/4 cups glaze

1/2 cup dark corn syrup
3/4 cup red currant jelly
1 teaspoon vinegar
1/2 teaspoon ground cloves
1 (5 pounds) ready-to-eat ham
1 teaspoon whole cloves
Trim and heat ham as directed on package.


Combine corn syrup, jelly, vinegar and ground cloves in sauce pan.
Cook over medium-low heat, stirring constantly until jelly is melted and mixture is smooth.
Remove ham from oven; score diagonally, making cut about 1 inch deep, about 3/4 inch apart, across fat surface of ham.
Stud with whole cloves, placing one in center of each diamond.
Pour part of glaze over ham. Bake in 325° F(slow oven) about 45 minutes, basting frequently with remaining glaze, until ham is well coated and all glaze is used. Serve with pan juices as a sauce.
KITCHEN WITCH

IRISH ROAST PORK WITH POTATO STUFFING

2 pounds pork tenderloin, or 6 to 8 boneless lean pork chops
2 tablespoons butter
2 tablespoons hard cider (apple wine) or water

stuffing (see below)
salt and pepper

Make stuffing. Rub meat with salt, pepper and butter. Pour cider
or water into 3 -quart casserole dish. Place meat along edges of
dish. Cover loosely with foil and bake 1 hour at 350 degrees
(F).

Makes 6 servings.

STUFFING

4 1/2 cups potatoes, coarsely mashed
1/4 cup butter
1 onion
2 large cooking apples, chopped
1 handful chopped fresh sage and thyme

Salt and pepper

To potatoes, add butter, onion, apples, herbs, salt and pepper.
Mix well.
KITCHEN WITCH


Glazed Ham Steak
1 serving

What could be simpler - or more delicious.
1/2 pound slice of ham
1 tablespoon margarine or butter
2 teaspoons orange marmalade
1/2 teaspoon dry mustard
Brown the ham slice on both sides in margarine in a heavy skillet. Mix the marmalade and mustard and spread half on each side of the ham. Cook about 2 minutes more
KITCHEN WITCH

Baked Ham with Pineapple Chutney Glaze

Makes 12 to 16 buffet servings
Make Ahead: The ham is best baked right before serving.

One 9-pound shank-end smoked ham, on the bone

Pineapple Chutney Glaze
1 tablespoon vegetable oil
1/3 cup minced onion
2 tablespoons grated fresh ginger (use the large holes on a box grater)
1 jalapeño, seeded and minced, or more to taste
2 garlic cloves, crushed through a press
1 cup pineapple preserves
1 tablespoon dry mustard

1. Position the rack in the center of the oven and preheat to 325°F. Line a large roasting pan with aluminum foil (this ensures easy cleanup) and lightly oil the foil.
2. Using a sharp knife, trim off all of the skin, leaving a 1- to 2-inch band around the shank. Trim off all of the fat, leaving a less than 1/4-inch thick layer. Score the fat into a diamond pattern. Place the ham in the pan, with the cut, flat side down and the shank pointing straight up. Pour 3 cups of water into the pan.
3. Bake the ham, basting occasionally with the water in the pan, until a meat thermometer inserted in the thickest part of the ham without touching the bone reads 125°F, about 21/2 hours.
4. Meanwhile, make the glaze. Heat the oil in a medium saucepan over medium heat. Add the onion, stirring often, until the onion is golden, about 5 minutes. Add the ginger, jalapeño, and garlic and cook until the garlic is fragrant, about 1 minute. Add the pineapple preserves and mustard. Heat to melt the preserves, stirring often. Set aside.
5. Remove the ham from the oven and generously brush the ham with the glaze. Return the ham to the oven and bake until the glaze is lightly browned, about 20 minutes. The internal temperature should be around 135°F?the temperature will rise 5 degrees or so as the ham rests outside of the oven.
6. Transfer the ham to a carving board or platter. Let stand for 15 to 45 minutes before carving.
KITCHEN WITCH

Honeybaked® Ham Glaze
For this clone recipe, we will re-create the glaze that you can apply to a smoked/cooked bone-in ham of your choice. Look for a ham that is pre-sliced. Otherwise you'll have to slice it yourself with a sharp knife, then the glaze will be applied. To get the coating just right you must use a blowtorch. Get the kind that are used for crème brulee from almost any kitchen supply store. They're usually pretty cheap. And don't worry - I didn't leave out an ingredient. No honey is necessary to re-create this favorite holiday glaze. Happy Holidays!!

1 fully cooked shank half ham, bone in (pre-sliced)
1 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground clove
1/4 teaspoon paprika
dash ground ginger
dash ground allspice


1. If you couldn't find a pre-sliced ham, the first thing you must do is slice it. Use a very sharp knife to cut the ham into very thin slices around the bone. Do not cut all the way down to the bone or the meat may not hold together properly as it is being glazed. You want the slices to be quite thin, but not so thin that they fall apart or off the bone. You may wish to turn the ham onto its flat end and cut around it starting at the bottom. You can then spin the ham as you slice around and work your way up.
2. Mix the remaining ingredients together in a small bowl.
3. Lay down a couple sheets of wax paper onto a flat surface such as your kitchen counter. Pour the sugar mixture onto wax paper and spread it around evenly.
4. Pick up the ham and roll it over the sugar mixture so that it is well coated. Do not coat the flat end of the ham, just the outer, pre-sliced surface.
5. Turn the ham onto its flat end on the plate. Use a blowtorch with a medium-size flame to caramelize the sugar. Wave the torch over the sugar with rapid movement, so that the sugar bubbles and browns, but does not burn. Spin the plate so you can torch the entire surface of the ham. Repeat the coating and caramelizing process until the ham has been well glazed (don't expect to use all of the sugar mixture). Serve the ham cold or reheated, just like the real thing.
KITCHEN WITCH

Honey Baked Ham
1. 1 fully cooked shank ham bone in presliced (if not presliced you slice
it very thin but not to the bone.
2. 1 cup Sugar
3. 1/4 teaspoon Cinnamon
4. 1/4 teaspoon Nutmeg
5. 1/4 teaspoon Ground Cloves
6. 1/8 teaspoon Paprika
7. dash of Ginger
8. dash of allspice

1. Mix all ingredients in a bowl all together.
2. Lay down a couple of sheets of wax paper onto flat surface pour sugar
mixture on wax paper so that its evenly all over sheets of paper.
3. Pick up ham and roll over mixture so that its evenly coated. DO NOT
coat the flat end of the ham.
4. Place ham flat side down.
5. Using a blw torch on medium flame circle around ham to carmelize the
sugars until it bubbles and browns DO NOT BURN.
6. Repeat steps 3 thru 5 again to bulid a thick coating . you can do it as
much as you can until you have the thickness you desire.
7. Serve cold or hot as you would a Honey Baked Ham.
KITCHEN WITCH

Holiday Coca Cola Baked Ham
Serves 10 to 12

1 (10 to 12 pound) bone-in ham
Whole cloves
1 (1 pound) box dark brown sugar
1 (12 ounce) can Coca-Cola (do not substitute with another brand or
use diet)
1 (14 ounce) can pineapple rings, drained and the juice reserved
1 cup sweet Concord grape wine
10 to 12 maraschino cherries

1. Preheat oven to 325F (160C).
2. Using a sharp knife, remove the rind from ham. Score surface of
ham crosswise and lengthwise, forming a crisscross pattern about
1/4-inch deep and 1-inch apart. Place 1 clove in the center of each
square.
3. Place ham, fat side up, in a roasting pan. Press brown sugar onto
the surface of the ham. Expect some sugar to fall into the roasting
pan. Place in oven and bake until brown sugar just begins to melt,
about 30 minutes.
4. Pour the Coca-Cola over ham, mixing with melted sugar in bottom of
roasting pan. Baste ham with the cola mixture and bake an additional
30 minutes.
5. Meanwhile, combine reserved pineapple juice and the wine in a
small bowl. Baste ham with pineapple mixture every 20 minutes.
6. Bake ham for a total of 16 minutes per pound. During the last 20
minutes of baking time, remove ham from oven and decorate with the
pineapple rings. Use 2 to 3 wooden picks to hold each ring in place.

Place a cherry in the center of each ring, also using a wooden pick.
Return to oven and continue to bake the final 20 minutes.
7. Remove from oven and allow to stand for at least 15 minutes before
transferring to serving platter.
8. Skim fat from pan juices and serve with the ham.
KITCHEN WITCH


Honey Baked Ham

1/2 Spiral-cut smoked ham (about 7 lbs. fully cooked)
1/2 cup Pear Nectar
1/2 cup Orange juice
1/2 cup Firmly packed brown sugar
1/2 cup Honey

Preheat oven to 375 F. Place ham, cut end down, in a baking pan. Mix
together pear nectar and orange juice in a bowl. Bake ham in a
preheated oven for 15 minutes, basting twice with juice mixture. Mix
together brown sugar and honey in a small bowl. Brush mixture over
ham. Bake for about another hour, or until internal temperature
measures 140°F on an instant read meat thermometer. Serve Immediately.
KITCHEN WITCH

STARBUCK'S CHOCOLATE FUDGE SQUARES WITH MOCHA GLAZE

1/2 c. unsalted butter, at room temp (1 stick; see note)
1 cup granulated sugar
1 egg
1 cup all-purpose flour
1/4 teaspoon baking powder
2 ounces unsweetened chocolate, melted
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup chopped walnuts

Glaze
1 generous cup powdered sugar
1 tablespoon unsalted butter, at room temperature
1 ounce unsweetened chocolate, melted
1 teaspoon vanilla extract
1/4 cup brewed double-strength coffee, preferably
made from dark-roasted beans

Preheat oven to 350 degrees F. Butter an 8-inch square baking pan.

To make fudge squares: In a large bowl, cream the butter with the sugar and egg.

In a small bowl, sift together the flour and baking powder. Add to the butter mixture. Then add the melted chocolate, being careful not to over-beat. Add the milk, vanilla and walnuts, stirring just to blend.
Pour the batter into the prepared pan. Bake until the edges begin to pull away from the sides of the pan and the top springs back when pressed lightly, about 30 minutes. Allow the cake to cool completely. Meanwhile, make glaze.

To make glaze: In a medium bowl, combine the powdered sugar, butter, chocolate and vanilla extract. Stir in the coffee and whisk until smooth.

Refrigerate the glaze until cool, then pour over the top of the cake and cut the cake into squares.
KITCHEN WITCH

CHERRY SWIRLED CHEESECAKE

1 1/4 c. chocolate cookie crumbs
1/4 c. sugar
1/3 c. margarine, melted
1 can (21 oz.) can Comstock® or Wilderness® More Fruit Cherry Filling or Topping
2 pkgs. (8 oz. each) cream cheese softened
1 can (14 oz.) sweetened condensed milk (NOT evaporated milk)
3 eggs
1/2 c. lemon juice from concentrate
1 t. vanilla extract

Preheat oven to 300 F. Combine crumbs, sugar and margarine; press firmly on bottom of 9? springform pan. In blender, puree pie filling until smooth. In mixer bowl beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, lemon juice and vanilla; mix well. Pour half of batter into pan; top with ½ cup puree. Repeat layering. With knife, swirl puree into cheese mixture. Bake 1 hour and 30 minutes or until center is set. Cool; chill. Serve with remaining puree. Refrigerate leftovers
KITCHEN WITCH .

[Kitchen Witch]

CHERRY PINEAPPLE GELATIN SALAD

1 pkg. (3 oz.) cherry flavor gelatin
1 c. boiling water
About ½ c. ice cubes
1 can (21 oz.) Comstock® or Wilderness® More Fruit Cherry or Light Cherry Fruit Filling or Topping
1 can (20 oz.) crushed pineapple, drained
1 c. miniature marshmallows

Dissolve gelatin in boiling water. Add ice cubes; stir until melted. Chill 30 minutes, or until slightly thickened. Whip with fork or whisk. Stir in cherry filling, pineapple and marshmallows. Spoon into 6-8 individual dishes. Quick chill in freezer 10-15 minutes, or refrigerate 30-45 minutes, until set. If preferred, spoon into 6- or 7-cup mold. Chill time will be longer. Makes 6/8 servings
KITCHEN WITCH

Cherry Mincemeat Salad

1 (3 ounce) box cherry Jell-O
1 box or bottle mincemeat (if dried mincemeat is used, follow
directions on package for cooking)
1/2 to 1 cup chopped pecans

Follow directions for making Jell-O. Add mincemeat. Stir in pecans. Refrigerate.
When partially chilled, stir thoroughly. Return to refrigerator. Chill.
Can be cut into squares or put in parfait glasses, topped with whipped cream.
Makes 6 servings.
KITCHEN WITCH

CHERRY TRIFLE

1 pkg. (4 serving size) instant vanilla pudding and pie filling
2 c. cold milk
1 pound cake (10-3/4 oz.)
1/4 c.. orange juice
1 can (21 oz.) Comstock® or Wilderness® More Fruit Cherry Fruit Filling or Topping, thawed, divided
1 1/2 c. frozen whipped topping, thawed, divided
1/2 c. sliced almonds, toasted

Prepare pudding with milk as directed on pkg.; let stand 5 minutes. Cut cake into ¼? slices; brush slices with orange juice. Line bottom and sides of 2 qt. serving bowl with 1/3 cake slices. Layer ½ pudding, 1/3 fruit filling, ½ cup whipped topping, and 1/3 cake slices. Repeat layers. Spread remaining whipped topping over all. Spoon remaining fruit filling into center, leaving a 1? border. Sprinkle almonds around edge. Refrigerate 30 minutes. Trifle can be refrigerated overnight, if desired.
KITCHEN WITCH

CHERRY UPSIDE-DOWN CAKE

2 cans (21 oz.) Comstock® or Wilderness® More Fruit Cherry Fruit Filling or Topping
1 box devil?s food cake mix

Heat oven to 350 F. Prepare cake according to pkg. directions. Pour one can cherry filling into each of two 8? round baking pans. Spread evenly. Pour batter over cherries, dividing equally between the two pans. Bake 40-50 minutes or until toothpick tests clean. Cool in pan 10 minutes. Invert onto serving plate. Serve warm or cool.
KITCHEN WITCH

Banana Upside Down Cake

4 tablespoons butter, melted
1/2 cup brown sugar
1/2 cup chopped pecans
4 bananas, sliced
1 (18.25 ounce) package banana cake mix

Preheat oven to 350 degrees. Grease and flour 2 (8 inch) pans. Combine
butter and brown sugar, divide and spread evenly between the 2 pans.
Sprinkle pecans evenly over both brown sugar mixtures, arrange banana
slices evenly over each. Prepare cake mix according to package
instructions. Divide batter into the 2 pans. Bake in the preheated
oven for 40 to 45 minutes, or until a toothpick inserted into the
center of the cake comes out clean. Turn cakes upside down on a
platter or plate, gently tap bottom and carefully remove pans,
replacing caramel mixture that sticks to pan.
KITCHEN WITCH

AMARETTO PECAN PIE

3 eggs, slightly beaten
1 c. sugar
1 c. light or dark or with real brown sugar corn syrup
2 T. butter, melted
2 T. almond-flavored liqueur, such as Amaretto
1 t. vanilla
1 c. pecans
1 (9-inch) unbaked or frozen deep-dish pie crust

Preheat oven to 350 F. In medium bowl slightly beat eggs with a fork. Add sugar, corn syrup, butter, almond liqueur and vanilla; stir until blended. Stir in pecans. Pour into pie crust. Bake 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean and center of pie appears barely set. Cool on wire rack.
KITCHEN WITCH

Caramel Pecan Pie

1/2 cup corn syrup with real brown sugar
28 caramels
1/4 cup butter
3/4 cup sugar
1/4 tsp salt
1/2 tsp vanilla
3 eggs
1 cup pecan halves
9 inch unbaked pie crust

Preheat oven to 350°F.
Heat Corn Syrup with Real Brown Sugar, caramels and butter in a saucepan over low heat. Stir constantly until smooth.
Combine sugar, salt, vanilla and eggs in a medium bowl.
Gradually add caramel sauce mixture to egg mixture, stirring well.
Stir in pecans, coating thoroughly. Pour pecan mixture into pie crust.
Bake at 350°F for 50-55 minutes until puffed all over.
Place pie on cooling rack. Cool to room temperature.
KITCHEN WITCH

Chocolate Cranberry Pecan Pie

1 1/2 cups light or dark corn syrup
1 package (15 oz) refrigerated pie crusts
1 cup fresh or thawed frozen cranberries
1 bar (3 oz) semisweet chocolate, coarsely chopped or 1/2 cup semisweet chocolate chips
4 eggs
3/4 cup sugar
2 tablespoons flour
1 tablespoon Mazola margarine or butter, melted
1 teaspoon vanilla
1/2 teaspoon salt
1 cup pecan halves

Preheat oven to 350°F. Prepare one pie crust sheet according to package directions for one-crust 9-inch pie. Trim dough even with edge of pie plate; set aside.
Unfold remaining pie crust sheet; sprinkle with flour. Place floured-side down on cutting board. With floured canape cutter, cut out decorative shapes; attach to rim of pie crust with water, pressing firmly to seal.
In small saucepan combine corn syrup and cranberries; over medium heat, bring to a boil. Reduce heat; simmer 2 minutes or until cranberries begin to pop. Remove from heat. Stir in chocolate until melted; cool completely.
In large mixer bowl beat eggs, sugar, flour, margarine, vanilla and salt until creamy. Fold in cranberry mixture; pour into prepared pie crust. Arrange pecans over top of filling.
Bake 50 to 55 minutes or until set. Cool on wire rack.
KITCHEN WITCH

Irish Cream Pecan Pie

3 eggs
1 cup sugar
1/4 cup sour cream
1 cup light corn syrup
1 tablespoon butter, melted
2 tablespoons Irish Cream liqueur
1 cup pecans
1 (9-inch) unbaked or frozen deep-dish pie crust

Preheat oven to 350°F. Beat eggs slightly with a fork in a medium bowl. Add sugar, sour cream, corn syrup, butter and Irish Cream liqueur; stir until blended. Stir in pecans. Pour into pie crust. Bake for 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack.
KITCHEN WITCH

Chocolate Icebox Pie

2 cups vanilla wafer crumbs
1 cup finely chopped nuts
1/2 cup melted butter
4 ounces German's sweet chocolate
3 tablespoons water
1 cup heavy cream
1/4 cup confectioners' sugar, sifted
1 teaspoon vanilla

Mix vanilla wafer crumbs, chopped nuts, and melted butter. Press half of the crumb mixture into the bottom of a buttered glass pie plate. Chill crust thoroughly. Melt chocolate with water in a double boiler or in saucepan over low heat. Stir until a smooth paste. Cool. Whip cream; fold in the cooled chocolate mixture and the confectioners' sugar. Add vanilla and pour over chilled crumbs. Top with remaining crumbs. Chill thoroughly before serving.
KITCHEN WITCH

Cherry Icebox Pie

2 (14-ounce) cans sweetened condensed milk
1/3 cup lemon juice
3 large eggs
1 (21-ounce) can red tart cherries, drained
1 9-inch pie crust (vanilla wafer, graham cracker or pre-baked pastry shell)

1. Preheat oven to 350F (175C).
2. In a large bowl, beat the eggs well. In another bowl, combine milk and lemon juice; add to the eggs. Stir in drained pie cherries. Pour filling into prepared crust.
3. Bake for 20 to 25 minutes. Remove from oven cool to room temperature and chill for at least 2 hours before serving. Store in refrigerator. Makes two 9-inch pies.
KITCHEN WITCH

PRIME RIB-EYE STEAKS WITH MUSTARD MOZZARELLA CRUST

½ c. olive oil
20 cloves garlic, peeled (yes - 20 of them!)
3 T. chopped fresh thyme
3 T. Dijon-style mustard
3 boneless beef rib-eye steaks, cut 1 - 1 ½-inches thick
Salt and freshly ground pepper
1 3.4 c. (7 oz.) Sargento Bistro Blends Mozzarella with Sun-Dried Tomatoes & Basil Shredded Cheese

Prepare grill or ridged grill pan. Combine oil and garlic in skillet, stirring to coat garlic with oil. Cook over medium-low heat until garlic is golden brown and tender, about 10 minutes. Strain garlic, reserving oil. Transfer garlic to a small bowl; mash with a fork. Stir in thyme and mustard; set aside.


Rub reserved oil over steaks; season will with salt and pepper. Grill over medium-high heat, 4 to 5 minutes per side for medium-rare. Transfer steaks to a baking sheet. Spread mustard mixture evenly over steaks. Mound cheese over steaks, spreading to edges with fingers. Bake in preheated 450 F. oven for 8 minutes or until cheese is melted. Carve steaks crosswise in half; serve immediately. Serves 6
KITCHEN WITCH


HONEY-NUT GLAZED BRIE

¼ c. butter spread
1 c. coarsely chopped walnuts
¼ t. cinnamon - optional
1/8 t. nutmeg - optional
2 T. honey
2 large apples, cored and thinly sliced
8 oz. Brie cheese - wedge or round

In nonstick skillet, melt butter spread. Stir in walnuts, cinnamon, nutmeg and honey; cook, stirring constantly, until bubbly. Immediately pour over cheese. Serve hot with apples.

TIP: Microwave cheese topped with cooked nut mixture on HIGH for 1 minute or until Brie begins to melt.
KITCHEN WITCH

CHEESY ARTICHOKE BREAD

1 can (14 oz.) artichoke hearts, drained and chopped
1 c. mayonnaise
1 clove garlic, finely chopped
1 c. grated Parmesan cheese
1 loaf French or Italian bread, halved lengthwise

Combine all ingredients, except bread; spread on bread. Bake in preheated 350 F. oven for 20 minutes or until golden.
KITCHEN WITCH

POMEGRANATE GREEN TEA PUNCH

3 c. boiling water
6 green tea bags
2 T. sugar
1 c. chilled pomegranate juice or cranberry juice cocktail

Brew tea bags in boiling water for 1 - 1 ½ minutes; remove tea bags. Stir in sugar and juice. Chill.
KITCHEN WITCH


Tri-Color Cookies

for the base:
1 cup butter, softened
1 cup granulated sugar
4 large eggs, room temperature
1 cup sifted all-purpose flour
3 teaspoons pure almond extract
1 tablespoon finely grated orange zest
green food coloring
yellow food coloring
pink food coloring

for the filling:
1 jar seedless raspberry spread

for the topping:
1 (12-ounce) bag semi-sweet chocolate chips
1-1/2 tablespoons vegetable oil

This recipe is cooked in three separate layers and then assembled. The bottom layer is green, the middle layer is yellow, and the top layer is pink. Preheat oven to 375°F. Use air-foam pan approximately 15 x 10 x 1 inches lined with parchment paper. Cream together butter and sugar. Blend in eggs one at a time. Add flour gradually, blending well. Add extract and orange zest, blend. Divide dough into thirds. Tint one third of dough with green food coloring, then transfer to prepared pan.

Bake for approximately 15 minutes. Let cool on rack and carefully flip cake out of pan onto flat tray or into larger pan. Carefully remove the parchment paper and spread jam across entire surface, not too thick.

Repeat cooking directions for next layer using yellow food coloring. After cooling, flip this layer on top of first layer, press, and spread with jam. Repeat last layer using pink food coloring.

In a double boiler, melt chocolate chips with oil. Spread evenly over top layer with a spatula. Let cool.

Refrigerate until read to cut. Before cutting, bring back to room
temperature and using a sharp knife cut into 2-inch by 1-inch cookies,
discarding edges that are uneven.

Yield: Approximately 70 - 75 cookies
KITCHEN WITCH

Molasses Cookies - A VERY OLD RECIPE



1 cup molasses
1/2 pound butter
2 teaspoons baking soda
1 cup sugar
1/4 cup hot water
4 cups flour
2 teaspoon salt
1-1/2 teaspoon ginger
1/2 teaspoon ground cloves
1/2 teaspoon allspice
2 teaspoons cinnamon

Heat the molasses to a boil. Remove from heat and add butter, stirring until melted. Place the sugar in a deep bowl and add soda to the hot water; pour water into the molasses. Pour the molasses mixture into the bowl of sugar and thoroughly mix. Add spices, flour and salt and mix with molasses and sugar. Pour into a loaf pan lined with parchment paper or waxed paper and refrigerate.

Preheat oven to 325. Cut dough as thin as possible and bake on a
non-stick surface or a greased sheet for 15 minutes. Cool on a rack as soon as done. They will be great for the holidays, and we're betting they'll be a family favorite.
KITCHEN WITCH


Key Lime Shortbread

1 cup unsalted butter, at room temperature
1 tablespoon key lime juice
1/2 teaspoon salt
1 tablespoon grated key lime zest
1/2 cup powdered sugar
1/3 cup rice flour
1-3/4 cups all-purpose flour
lime sugar for garnish (recipe below)

In a large mixing bowl beat the butter, sugar, lime juice, salt, and one half the lime zest (1-1/2 teaspoons) until light and fluffy. Stir in the rice flour, then all-purpose flour, beating only enough to incorporate. The dough will be very soft. Divide dough in thirds. Spoon each portion onto waxed paper or plastic wrap and form a log about 14 inches long and 1-½ inches in diameter. Fold the paper over the log, then roll with your palms until smooth. Twist ends of the paper and refrigerate or freeze until firm, 1 to 4 hours.

To make the lime sugar, place sugar and remaining zest in a blender or coffee mill and whirl until zest is very finely minced and sugar is lightly colored, about three minutes. Strain mixture through a fine sieve, discarding any bits of peel that remain. Set aside.

Preheat oven to 300 F. Slice chilled dough into rounds about 1/4 inch thick. Place 1 inch apart on ungreased baking sheets. Lightly butter the bottom of a flat-bottomed glass and dip into the lime sugar. Press lightly onto tops of cookies, dipping the glass into the sugar mixture before pressing each cookie to prevent dough from sticking. Bake 15 to 20 minutes, until light golden. Cookies will be fragile: allow to cool five minutes on baking sheets before removing with a spatula to cool completely on wire racks. Makes about 60.
KITCHEN WITCH

TRIPLE FUDGE MACADAMIA NUT COOKIES

1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
10 ounces semi-sweet or bittersweet chocolate
1/2 cup unsalted butter, cut into cubes
1 tablespoon vanilla
2 teaspoons instant coffee
3 large eggs
1/3 cup brown sugar
1 cup sugar
1/2 cup milk chocolate, chopped into large bits
1/2 cup bittersweet chocolate, chopped into large bits
1/2 cup chopped macadamia nuts

Preheat oven to 350F. In a bowl, sift together flour, baking powder and salt. Set aside. Melt the 10 ounces of bittersweet chocolate with the butter in a double boiler over low heat. Remove from heat, and place the top part of the double boiler over a pan filled with warm water to prevent the chocolate from hardening. In a small bowl, mix the vanilla and coffee until the coffee is completely dissolved. Add to melted chocolate and stir. In another bowl, using an electric mixer, beat the eggs, brown sugar and white sugar. Place this bowl on a pot containing hot water (not boiling). Continue mixing by hand until the mixture is warm. Remove the bowl from the hot water. Using the electric mixer, beat the egg mixture for approximately 5 minutes or until it is pale yellow, thick, and cool. Fold into melted chocolate. Fold in the flour. Add chopped chocolate and nuts, stir. Line a baking sheet with parchment paper. Drop on a baking sheet by heaping tablespoonfulls, leaving 1 1/2 inches between cookies. Lightly flatten cookies with a floured fork. Place in the upper part of the oven and bake for 12 to 14 minutes or until the cookies are golden. Remove from oven and let cool 3 minutes, then place cookies on a cooling rack.
KITCHEN WITCH

ALABAMA FUDGE-PECAN CHEWIES

Makes about 60
1/4 cup butter or margarine
14 ounces sweetened condensed milk
12 ounces semisweet chocolate chips
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup chopped pecans
60 pecan halves

Pre-heat oven to 350. Combine first 3 ingredients in a heavy saucepan; cook over medium-low heat, stirring constantly, until chocolate and butter melt. Remove from heat. Stir in vanilla, flour, and chopped pecans. Drop by teaspoonfuls onto ungreased baking sheets. Press a pecan half into the center of each cookie. Bake for 7 minutes. (Do not overbake.) Remove cookies to wire racks to cool completely.
KITCHEN WITCH

[Kitchen Witch]

FIG COOKIES

1 cup chopped figs (about 1/2 lb)
1/3 cup water
1 cup butter
1/2 cup sugar
1/2 cup brown sugar,firmly packed
1 egg
1 teaspoon vanilla
2 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon salt

Cook figs with water, stirring frequently, until thickened (about 5 minutes). Set aside to cool. Beat butter with sugar and brown sugar until light and fluffy. Beat in egg and vanilla. Blend well. Sift together flour,baking powder, and salt. Mix into the creamed mixture. Stir in the cooled figs. Drop by teaspoons onto lightly greased cookie sheets. Bake 375 degrees 10 to 12 minutes, until lightly browned. Remove cookies and cool on wire racks.
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COLORADO COWBOY COOKIES

2 cups all purpose flour
2 cups old-fashioned oats
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sugar
3/4 cup plus 2 tablespoons packed dark brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups semisweet chocolate chips 1 cup chopped toasted walnuts (about 4 oz.)

Whisk first 5 ingredients in medium bowl to blend, then set aside. Using an electric mixer, beat the butter and both sugars in a large bowl until light and fluffy. Add eggs and vanilla. Mix thoroughly. Add dry ingredients and beat until just blended. Stir in chocolate chips and walnuts. Cover dough and chill 1 hour. Preheat oven to 350°F. Form dough into balls, using 1/4 cup dough for each. Place on greased baking sheets, spacing 2 inches apart. Flatten with hand to 3 1/2-inch rounds. Bake 10-15 minutes or until cookies are golden brown around edges and firm in center. Transfer to cooling racks to cool completely.
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CHOCOLATE NUT CRINKLES

2 cups all-purpose flour
1-1/3 teaspoon baking powder
1/3 teaspoon salt
1/3 cup unsweetened cocoa powder
1 cup solid vegetable shortening
1 cup sugar
3 large eggs
2 teaspoons vanilla
1-1/2 cups finely chopped walnuts or pecans
1-1/2 cups powdered sugar

In a mixing bowl, stir together flour, baking powder, salt and cocoa powder. In a large mixing bowl, beat together shortening and sugar until creamy. Beat in eggs and vanilla. Stir flour mixture into shortening mixture. Cover and chill dough 2 hours or until easy to handle. Pre-heat oven to 375 and grease 2 baking sheets. Shape dough into 1" balls. Roll in nuts and then in powdered sugar. Place 2" apart on prepared baking sheets and bake for 8 to 10 minutes or until edges are set and tops are cracked. Allow to cool 1 minute on baking sheets, then remove to wire racks to cool completely. Store in an airtight container at room temperature for about 2 weeks.
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PEANUT BUTTER COOKIES

1 1/4 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1/2 cup sugar
1/2 cup unsalted butter
1/2 cup creamy peanut butter
1/2 cup brown sugar

Sift together flour, salt, baking powder and baking soda. Cream butter with sugar, brown sugar and peanut butter, creaming after each addition until light and fluffy. Add egg and mix thoroughly. Add flour mixture gradually. Beat until smooth. Drop mixture, 1 teaspoon at a time and about 2" apart on to an undressed baking sheet. Flatten with a fork 2 times to form a criscross pattern on the cookie surface. Bake in a 350 F oven for 8-10 min. Remove from oven and cool.
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TEEBROECHEN
GERMAN CHRISTMAS TEA BISCUITS

6 eggs
1 pound powdered sugar
1 teaspoon anise flavoring
4 cups sifted flour

Beat eggs for 7 minutes. Add powdered sugar and beat another 7 minutes. Add flavoring and flour and beat 7 more minutes. Drop by teaspoon on greased cookie sheets, cover them with a thin cloth, and let them stand overnight or for 8 hours. Preheat oven to 350F and bake for 8 to 10 minutes.
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ANDES MINT COOKIES

1 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup butter or margarine
2 large eggs
1 teaspoon vanilla extract
2 tablespoons water
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
6 ounces Andes mints
Pecan halves

Preheat oven to 375 degrees. In a large bowl, cream sugars and butter or margarine. Add eggs and water. Beat well. Mix flour, baking soda and salt well. Add gradually to egg mixture. Chill dough overnight (it is important that the dough be well chilled). Wrap each mint completely in cookie dough. Place 2" apart on lightly greased cookie sheets and put a nut half on top of each cookie. Bake 7-9 minutes until golden brown. Allow to cool thoroughly on wire racks.
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CHRISTMAS TREE SANDWICHES

Makes about 48

For the dough:
1 cup unsalted butter, softened
2 cups flour
1/4 teaspoon salt
1/3 cup milk
3/4 cup sugar

for the filling:
1/4 cup Crisco shortening
1/4 cup unsalted butter, softened
1/2 teaspoon vanilla extract
2 cups powdered sugar
1 1/2 tablespoons milk
green food coloring
1 tube brown decorating icing, with writing tip

In large bowl with electric mixer, beat butter until creamy, about 1 minute. With mixer on low, alternately add flour, salt, and milk and beat until well blended. Wrap dough in plastic wrap and refrigerate until firm, about 1 1/2 hours. Preheat oven to 375F. Spread sugar on a plate. On a floured surface, roll one third of the dough to 1/8" thick. Cut out tree shapes with a 2" cookie cutter. Press cookies into sugar to coat on both sides then place on ungreased cookie sheets. Prick each cookie all over with a fork, for decoration. Bake cookies 9 to 11 minutes until very lightly browned. Cool on sheets 2 minutes then transfer to wire racks to cool completely. While cookies are baking, prepare the filling. In a large bowl, beat shortening and butter until creamy with an electric mixer. Beat in vanilla. Gradually add powdered sugar and milk. Add food coloring to tint the filling pale green. Beat on high until the filling is light and fluffy; appx. 3 minutes. Spread filling on half of the cookies and sandwich with the remaining halves. Outline cookies with the decorating icing.
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CORDIAL CUPS

1/2 cup butter, softened
1 (3-ounce) package cream cheese, softened
1/3 cup sugar
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
2 ounces unsweetened chocolate
2 tablespoons butter
1/2 cup sugar
1 large egg
teaspoon vanilla
1 tablespoon chocolate or coffee liqueur (ie. Kahlua, or any of your favorite liqueurs such as Frangelico (hazelnut), Grand Marnier (orange), or Chambord (raspberry) for a different flavor)
2 tablespoons milk chocolate chips

Beat the 1/2 cup butter and the cream cheese in a mixing bowl with an electric mixer on medium to high speed for 30 seconds. Beat in the 1/3 cup sugar. Add flour and cocoa; beat until well combined. Cover and chill about 2 hours or until easy to handle. Divide mixture into 24 balls. Press each ball into the bottom and up the sides of an ungreased mini-muffin cup. Pre-heat oven to 325 F. Melt unsweetened chocolate and the 2 tablespoons butter in the top of a double boiler over hot (not boiling) water. Remove from heat. Stir in the 1/2 cup sugar, egg, vanilla and liqueur. Divide mixture evenly among muffin cups. Bake about 25 minutes or until set. Cool slightly; remove from pans. Cool completely. Melt milk chocolate pieces in the top of a double boiler over hot (not boiling) water. Spoon about 1/4 teaspoon of melted chocolate on top of each cup. Makes 24 Cordial Cups.
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APRICOT FOLDOVERS

Makes about 30

1/2 cup margarine, softened
1 cup grated sharp cheddar cheese
1-1/3 cup sifted all-purpose flour
2 tablespoons water
1/2 cup apricot preserves
1/2 cup sugar

Beat together the margarine and cheese until creamy, then blend in the flour and water. Chill the dough for 4 to 5 hours. Preheat the oven to 370F. In a medium saucepan over medium heat, heat the preserves and sugar until the mixture boils and is smooth. Set aside. Divide the dough in half. Roll each half into a 10 inch square, cut into 2 1/2 inch squares. Put a scant teaspoon of the preserves in the center of each square, fold over diagonally and seal the edges. Bake on an ungreased cookie sheet for 8 to 10 minutes.
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LINZER COOKIES

This recipe uses the Ducan Hines Golden Sugar Cookie Mix that comes with a butter packet. If your mix doesn't have the butter packet, simply add the amount of butter that is specified in the directions on the box.

Makes about 22

1 package Duncan Hines Golden Sugar Cookie Mix
1/2 cup all purpose flour
1/2 finely ground almonds
1 egg
1 tablespoon water
3 tablespoons powdered sugar
1/2 cup plus
1 tablespoon seedless red raspberry jam, warmed

Preheat oven to 375 F. Combine cookie mix, contents of buttery flavor from mix, flour, almonds, egg and water in large bowl. Stir with spoon until blended. Roll dough 1/8 thick on lightly floured board. Cut out 3" shapes with cookie cutter. Take half those cookies and cut out the centers with a smaller cookie cutter. Place the whole cookies 2" apart on ungreased cookie sheets and bake 8-9 minutes or until edges are lightly browned. Place the hollow cookies on another baking sheet (or if you use the same baking sheet, make sure it has cooled completely before placing the cookies on it) and bake them for 6-7 minutes or until edges are lightly browned. Cool completely. Dust the hollow cookies with sifted powdered sugar. Spread warm jam over whole cookies almost to the edge and place the hollow cookies on top, powdered-sugar side up. Press lightly. Fill the hole with 1/4 teaspoon jam. Store between layers of waxed paper in an airtight container.
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CHOCOLATE KISS SURPRISES

Makes about 36

1 cup butter, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1-3/4 cup all-purpose flour
1 cup chopped pecans
1 (9 oz) package chocolate kisses powdered sugar

Beat together butter, sugar and vanilla until creamy. Add flour gradually until well blended. Stir in pecans. Chill dough about 1 hour. Pre-heat oven to 375 F. Mold about 1 tablespoon of dough around each chocolate kiss, covering candy completely. Bake on ungreased cookie sheet until they just turn golden around the edges, about 10-15 minutes. Let cool slightly before removing from cookie sheet. Cool on wire racks. When completely cool, dust with powdered sugar. Store in airtight container.
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HUNGARIAN NUT ROLLS

1 package active dry yeast
1/2 cup sugar
1 cup warm milk
8 tablespoons (1 stick) unsalted butter
1 egg zest of 1 lemon
1/2 teaspoon salt
4 cups flour

Walnut Paste
4 cups walnuts
1/2 cup sugar
1 1/2 teaspoons ground cinnamon or cocoa
2 tablespoons cognac
1/3 cup hot milk
1 whole egg, beaten

Pour 1/3 cup of the warm milk in a small bowl. Sprinkle the yeast and the pinch of sugar over the surface of the milk. Stir to dissolve and let stand at room temperature until foamy, about 10 minutes. In a large bowl using a wooden spoon or in the work bowl of a heavy duty electric mixer fitted with the paddle attachment, beat together the butter and sugar until fluffy. Add the egg and beat vigorously for 1 minute. Beat in the yeast mixture, the remaining 2/3 cup milk, the lemon zest, salt, and 1 cup of the flour. Beat in the remaining flour, 1/2 cup at a time, until a soft dough that just clears the sides of the bowl is formed. Turn the dough out onto a lightly floured work surface and knead until smooth, about 3 minutes, dusting with flour only 1 tablespoon at a time as needed to prevent sticking. The dough will be very soft but not sticky. Place the dough in a greased deep container. Turn once to coat the top and cover with plastic wrap. Let rise at cool room temperature for 4 to 6 hours, deflating once or twice, or as long as overnight in the refrigerator. Gently deflate the dough. Turn the dough out onto a floured work surface and divide into 4 equal portions. Form each portion into a thick rectangle, place on loosely floured parchment paper, cover loosely with a clean tea towel, and let rest for 30 minutes. To make the filling, combine the walnuts, sugar, and cinnamon in a food processor fitted with the metal blade. Process until finely ground. Combine the cognac and milk and, with the motor running, pour the mixture through the feed tube in a slow, steady stream, processing until a thick, spreadable paste is formed. Using a floured rolling pin on a very lightly floured work surface to minimize sticking, roll or pat out each dough portion into a 13-by-7-inch rectangle about 1/8 inch thick. Spread the surface of each rectangle evenly with one-fourth of the nut paste. Working with one rectangle at a time and starting from a long side, fold over a 2-inch section. Continue to fold the dough in this manner to create a flattish oval (rather than round) long log of dough. Pinch the seams and place the dough, seam side down, on a greased baking sheet, fitting all 4 rolls horizontally on the pan about 2 inches apart. Brush with the egg glaze and prick all over with a fork. Let rest, uncovered, at room temperature about 20 minutes. Preheat oven to 350F. Brush once more with the beaten egg. Place the baking sheet on a rack in the center of the oven and bake 30 to 40 minutes, or until golden and the loaves sound hollow when tapped with your finger. Let rest on the baking sheet 10 minutes. Using a large spatula, transfer the loaves to a cooling rack. Cool completely.
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ITALIAN FIG COOKIES

2 cups shortening
3 cups white sugar
6 eggs
8 cups all-purpose flour
7 teaspoons baking powder
2 tablespoons vanilla extract
pinch salt milk
3 - 5 pounds of figs
1 pound raisins
2 teaspoons ground cinnamon
1/2 cup white sugar
1 whole orange (with peel)
1 small apple
1 1/2 cups chopped pecans
To make dough, cream sugar and shortening. Add eggs, vanilla, and salt. Blend in flour and baking powder by hand. Knead dough until smooth and workable. Add milk to reach workable consistency. To make filling, cut up figs, orange, and apple into small pieces, then pass through a food mill or grinder. The spices and chopped nuts are added to the ground fig mixture. After the fig mixture is ground, sprinkle them in over the mixture and mix it in by hand. Preheat oven to 375 degrees F (190 degrees C). Roll out some dough fairly thin. Put fig mixture in a line. Wrap dough over mixture, sealing figs inside dough. Trim to desired length, using a diagonal cut. Make small diagonal slits in the sides of the cookies. Bake on ungreased cookie sheet for 10-15 minutes.
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WALNUT FROSTY COOKIES

2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup brown sugar
1/2 cup butter
1 egg
1 teaspoon vanilla

Topping:
1 cup chopped walnuts
1/2 cup brown sugar
1/4 cup sour cream

Sift together dry ingredients. Cream brown sugar and butter. Add egg and vanilla. Cream again. Add dry ingredients. Mix till blended. Form into 1 inch balls, make a depression in center, place 2 inches apart on an ungreased cookie sheet. Mix together topping ingredients. Place topping in depressions. Bake at 350F for 12-14 minutes.
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PISTACHIO RIBBON CHRISTMAS BARS

Makes about 36

1/2 pound unsalted butter or margarine, softened
1 cup granulated sugar
1 large egg
cups all-purpose flour
1/8 teaspoon salt (omit this if your pistachios are salted)
1/2-2/3 cup raspberry or strawberry jam
2/3 cup pistachios, chopped

Preheat oven to 325 F. Combine butter, sugar and egg; beat until thoroughly blended. Stir in flour and salt. Spread one-half of dough into 9 inch square pan. Bake 10 minutes; remove from oven. Spread jam to within 1/2 inch of edge. Add pistachios to remaining dough. Drop by spoonfuls over jam to cover. Bake 35 minutes until top is golden brown; cool. Cut into squares.
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THUMBPRINT COOKIES

2/3 cup unsalted butter, at room temperature
1/3 cup granulated sugar
2 large egg yolks
1 teaspoon vanilla extract
1/2 teaspoon salt
1-1/2 cups all-purpose flour
2 large egg whites
3/4 cup finely chopped nuts of choice
1/3 cup jam (any flavor)

Preheat oven to 350 F. Line baking sheets with parchment paper or a non-stick baking mat. In a large bowl, beat together butter and sugar until light and fluffy. Beat in egg yolks, vanilla extract and salt. Gradually stir in flour. Form dough into 1-inch diameter balls. Dip in lightly beaten egg whites, then roll in nuts. Place 1 inch apart on prepared cookie sheets. Press down center of each with thumb. Bake for 16 to 18 minutes, or until golden brown. Cool on baking sheet for 5 minutes, then remove to a wire rack to cool completely. Just before serving, fill centers of cookies with jam. Or, fill centers with 1/2 teaspoon of jam before baking.
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CHERRY THUMBPRINTS

2/3 cup unsalted butter, at room temperature
1/3 cup granulated sugar
2 large egg yolks
1 teaspoon vanilla extract
1/2 teaspoon salt
1-1/2 cups all-purpose flour
2 large egg whites
3/4 cup finely chopped walnuts
5 red glacé cherries, halved
5 green glacé cherries, halved

Preheat oven to 350 F. Line baking sheets with parchment paper or a non-stick baking mat. In a large bowl, beat together butter and sugar until light and fluffy. Beat in egg yolks, vanilla extract and salt. Gradually stir in flour. Form dough into 20 1-inch diameter balls. Dip in lightly beaten egg whites, then roll in nuts. Place 1 inch apart on prepared cookie sheets. Press down center of each with thumb to make a thumbprint. Place a cherry half in each indentation. Bake for 16 to 18 minutes, or until golden brown. Cool on baking sheet for 5 minutes, then remove to a wire rack to cool completely.
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BROWN SUGAR COOKIES

2 cups sifted flour, less if possible
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
1/2 cup brown sugar, packed
1 egg
1 tablespoon 15% cream (any kind of cream from 10% to 35% will work fine)
1 1/2 teaspoons vanilla
granulated sugar, for decorating

Blend 1 cup flour, baking powder, and salt. Beat together butter and sugar until light and fluffy. Beat in egg, vanilla, and cream. Stir the flour mixture into the butter mixture, then add enough of the remaining 1 cup flour to make the dough stiff enough to roll. Wrap in plastic wrap and chill several hours. Preheat oven to 375 F. Place on a lightly floured cutting board and roll to 1/8" thickness. Use floured cookie cutters to cut into shapes. Place on an ungreased baking sheet, sprinkle with granulated sugar. Bake 8 minutes.
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SOUR CREAM SPRITZ

1 cup butter
3/4 cup sugar
1 large egg yolk
1/3 cup sour cream
1 teaspoon vanilla
2 3/4 cup all-purpose flour, sifted
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda

Preheat oven to 375 F. Beat together butter and sugar until light and fluffy. Beat in egg yolk, sour cream and vanilla. Sift together flour, cinnamon, salt and baking soda. Gradually stir flour mixture into butter mixture. Fill cookie press with dough, then form cookies on ungreased cookie sheets. Bake 10-12 minutes. Remove to wire racks to cool completely.

Note: Can also be made using a pastry bag using a large pastry tip.
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EGGNOG SPRITZ

2/3 cup sugar
1 cup butter -- softened
1 egg
1/2 teaspoon salt
1 teaspoon ground nutmeg
2 teaspoons vanilla
2 1/4 cups all-purpose flour

For Glaze
1 cup powdered sugar
2 tablespoons water
1/4 teaspoon rum extract

Heat oven to 400F. In large mixer bowl combine sugar, butter, egg, salt, spices, and vanilla. Beat at medium speed, scraping bowl often, until mixture is light and fluffy, 2 to 3 minutes. Add flour. Beat at low speed, scraping bowl often, until well mixed, 2 to 3 minutes. If dough is too soft, cover and refrigerate until firm enough to form cookies, 30 to 45 minutes. Place dough in cookie press. Form desired shapes 1 inch apart on cookie sheets. Bake for 6 to 8 minutes or until edges are lightly browned. For Glaze, in small bowl stir together powdered sugar, butter, water, and rum extract until smooth. Drizzle or pipe over warm cookies.
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SPRITZ

2/3 cup sugar
1 cup butter
1 egg
1/2 teaspoon salt
2 teaspoons vanilla
2 1/4 cups all-purpose flour

Heat oven to 400F. In large mixer bowl combine sugar, butter, egg, salt, and vanilla. Beat at medium speed, scraping bowl often, until mixture is light and fluffy, 2 to 3 minutes. Add flour. Beat at low speed, scraping bowl often, until well mixed, 2 to 3 minutes. Place dough in cookie press. Form desired shapes 1 inch apart on cookie sheets. Bake for 6 to 8 minutes or until edges are lightly browned.

Note: Can also color dough with food coloring, and decorate with dragées and colored sugar.
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SNOWFLAKES

Makes about 66

1 cup butter
1 3-ounce package cream cheese
1 cup sugar
1 egg yolk
1 teaspoon vanilla
1 teaspoon grated orange zest
2 1/2 cups sifted all-purpose flour
1/2 teaspoon salt
1/4 teaspoon cinnamon

Preheat oven to 350 F. Cream together butter, cream cheese and sugar. Beat in egg yolk, vanilla and orange zest. Sift together flour, salt, and cinnamon. Gradually blend flour mixture into butter mixture. Fill cookie press. Form cookies on ungreased cookie sheets. Sprinkle with colored sugar, if desired. Bake 12 to 15 minutes. Remove at once to cooling racks.
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MINT KISS SPRITZ

2/3 cup sugar
1 cup butter -- softened
1 egg
1/2 teaspoon salt
2 teaspoons vanilla
1/4 teaspoon mint extract
2 1/4 cups all-purpose flour
green food coloring
60 Hershey's Kisses

Heat oven to 400F. In large mixer bowl combine sugar, butter, egg, salt, vanilla, and mint extract. Beat at medium speed, scraping bowl often, until mixture is light and fluffy, 2 to 3 minutes. Add flour. Beat at low speed, scraping bowl often, until well mixed, 2 to 3 minutes. Mix in green food coloring, adding just enough to acheive the desired color. If dough is too soft, cover and refrigerate until firm enough to form cookies, 30 to 45 minutes. Place dough in cookie press. Form desired shapes 1 inch apart on cookie sheets. Bake for 6 to 8 minutes or until edges are lightly browned. Immediately after removing cookies from oven place one Hershey's kiss on each cookie.
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WHIPPED SHORTBREAD

1 pound butter
1 cup powdered sugar
1 teaspoon vanilla
pinch salt
1/2 cup cornstarch
3 cups flour

Preheat oven to 350 F. Cream together butter, icing sugar, vanilla and salt. Gradually add cornstarch and flour. Whip with an electric mixer until fluffy. Place into a cookie press and press out cookies on cool baking sheet. Decorate with candied cherries or dragees if desired. Bake 12-15 minutes. Let cool for 2 minutes on baking sheet, then remove to wire rack to cool completely. Store in an airtight container at room temperature.
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YEAST CRISPS

Very thin, rustic-looking sugar cookies that are wonderfully flakey and light.

Makes about 100

1 packet yeast
1/3 cup warm water
1 cup margarine, softened
8 teaspoon salt
2 cups flour
1 cup sugar

Put warm water in a small bowl and stir the yeast into the water. Set aside. Mix together margarine, salt and flour. Stir in yeast and water until well blended. Chill for 1 hour. Put the sugar in a small bowl. Form 1-inch diameter balls of dough and roll them in the sugar. Place the balls in a shallow pan and chill for 30 minutes. Preheat oven to 350°F. Line cookie sheets with parchment paper. Dust a work surface and rolling pin with a mixture of flour and sugar for rolling out the cookies. One by one, place each ball on the work surface and press it flat with the ball of your hand. Turn it over and press again. This coats the ball with some flour and sugar to keep it from sticking. Roll out the dough very thin, about 1/16 inch or less, or until the dough makes a rectangle about 3?x2?, then cut in half crosswise. Pick up the very thin dough with a sharp wide knife such as a chef?s knife and place it on your prepared cookie sheet. Let rest for 30 seconds then bake for 6-8 minutes or until crisps are golden brown. Remove from oven and let cool one minute. Remove crisps to a wire rack to cool completely. Store in an airtight container in the refrigerator for up to 2 weeks. Makes about 100 crisps.
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LEMON BARS

3/4 cup butter
1 1/2 cups flour
1/3 cup powdered sugar
4 eggs
2 cups sugar
4 tablespoons flour
1 teaspoon baking powder
dash salt
6 tablespoons lemon juice

Cream together butter, 1 1/2 cup flour, and powdered sugar. Pat in a 13x9x2 inch baking pan. Bake 18 minutes at 350 F or 325 F if using a glass pan. Beat together the rest of the ingredients and pour over crust. Bake an additional 25 minutes. Sprinkle with powdered sugar.
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BOURBON BALLS

Substitute the bourbon for rum and call these Rum Balls.

Makes about 60

3 cups finely crushed vanilla wafers (about 75)
2 cups powdered sugar
1 cup finely chopped pecans or walnuts (about 4 ounces)
1/4 cup cocoa
1/2 cup bourbon
1/4 cup light corn syrup
Powdered or granulated sugar

Mix crushed wafers, powdered sugar, pecans and cocoa. Stir in bourbon and corn syrup. Shape mixture into 1-inch balls. Roll in powdered sugar. Refrigerate in tightly covered container several days before serving.
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CHOCOLATE PEANUT BUTTER CRISPY BALLS

1 (18 ounce size) jar of peanut butter
2 cups Rice Krispies cereal
1 1/2 cups powdered sugar
1/4 teaspoon vanilla extract
1 cup chocolate chips

In a double boiler over low heat, melt chocolate and set aside. In a medium sized bowl, combine all other ingredients. Blend well until mixture forms a dough. Roll into 1-inch balls. Using a toothpick or fork, dip the balls into the chocolate until well coated. Place onto a cookie sheet lined with wax paper. Refrigerate for 30 minutes.
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MEXICAN WEDDING CAKES

Makes about 48

1/2 cup powdered sugar
1 cup butter, softened
2 teaspoons vanilla
2 cups all-purpose flour
1 cup finely chopped almonds or pecans
1/4 teaspoon salt
powdered sugar

Pre-heat oven to 325 F. In a large bowl combine 1/2 cup powdered sugar, butter and vanilla. Blend well. Stir in flour, nuts and salt until dough holds together. Shape into 1-inch balls. Place inch apart on ungreased cookie sheets. Bake for 15-20 minutes until set but not brown. Immediately remove from cookie sheets. Cool slightly and roll in powdered sugar. Cool completely and reroll in powdered sugar.
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CHOCOLATE RUM BALLS

3 1/4 cups crushed vanilla wafers
3/4 cup confectioners' sugar
1/4 cup unsweetened cocoa
1 1/2 cups chopped nuts
3 tablespoons light corn syrup
1/2 cup rum

Combine crushed vanilla wafers, 3/4 cup confectioners' sugar, cocoa and nuts. Blend in corn syrup and rum. Shape into 1-inch balls; roll in additional confectioners' sugar. Store in an airtight container several days to develop flavor. Roll again in confectioners' sugar before serving.
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CHERRY PECAN DROPS

1 cup granulated sugar
3/4 cup shortening
2 tablespoons milk
1 teaspoon vanilla
2 large eggs
2-1/4 cups all-purpose flour
1 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans
1 cup chopped dates
1/3 cup chopped maraschino cherries, well drained
1-1/2 cup coarsely crushed cornflakes cereal
15 maraschino cherries, quartered, drained

Heat oven to 375 degrees. Grease cookies sheets. In large bowl, combine sugar, shortening, milk, vanilla, and eggs; beat well. Stir in flour, baking powder, baking soda, salt, pecans, dates, and 1/3 cup chopped cherries; mix well. Cover dough with plastic wrap and refrigerate for easier handling. Drop dough by rounded teaspoonfuls into cereal; thoroughly coat. Form into balls; place 2-inches apart on greased cookie sheets. Press maraschino cherry piece into top of each ball. Bake for 10-15 minutes until light golden brown.
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LEMON TEA CAKES

1/2 c. butter, softened
3/4 c. sugar
2 large eggs
Grated zest of lemon
1/2 t. lemon extract
1 1/2 c. flour
1/2 t. baking powdered
1/4 c. milk
GLAZE:
Juice of one lemon
1/2 c. sugar

Preheat oven to 350* F. Lightly coat 9 x 9-inch square pan with non-stick spray. Line pan with waxed paper and trim to fit. Cream butter with sugar until smooth and fluffy. Add eggs, one at a time. Stir in lemon zest and extract. In separate bowl, whisk together flour and baking powder. Add to sugar alternately with milk. Spread batter evenly into prepared pan and bake 35 - 40 minutes or until cake springs back when touched. GLAZE: Whisk together lemon juice and sugar. Remove cake from oven, spread glaze evenly over top of hot cake. Cool in pan on a rack. When cake is cool, lift out of pans by waxed paper. Cut into small squares to serve.
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CHOCOLATE CHIP COOKIE STICKS

1/2 cup butter, softened
1/2 cup shortening
1 cup packed brown sugar
1/2 cup granulated sugar
1/2 teaspoon baking soda
2 eggs
2 teaspoons vanilla
2-1/2 cups all-purpose flour
8 ounces coarsely chopped semisweet chocolate
1 cup chopped walnuts, pecans, hazelnuts (filberts) (optional)

Line a 13x9x2-inch baking pan with foil; set aside. In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, and baking soda; beat until combined, scraping sides of bowl occassionally. Beat in the eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in chocolate and, if desired, nuts. Press dough evenly into the prepared pan. Bake in a 375* F. oven for 22 to 25 minutes or until golden brown and center is set. Cool in pan on a wire rack 1 hour. Preheat oven to 325* F. Holding securely to foil lining, gently remove cookies from pan and place on a cutting board, leaving cookies on foil lining. Cut crosswise into 9 X 1/2-inch slices. Place slices, cut side down, about 1 inch apart on an ungreased cookie sheet. Bake for 6 to 8 minutes or until cut edges are crispy. Carefully transfer cookies to wire rack (cookies will be tender). Cool. Makes 18.
KITCHEN WITCH

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[Kitchen Witch]

Chocolate Marshmallow Delights

1 1/2 sticks butter
2 cups sugar
6 Tbsps. cocoa
3 large eggs
1 3/4 cups self-rising flour
6 oz. miniature marshmallows

Melt butter and chocolate, then pour over sugar. Mix in eggs and flour then spread in a 9 X 13 X 2 pan. Bake at 350 for 30 mins. Spread marshmallows evenly over hot cake, then pour frosting (see below) over the top and allow to cool. Cut into 2 inch squares.

Frosting
6 oz. chocolate chips
2 cups confectioners sugar
6 Tbsps. condensed milk

Melt chips and add milk and sugar.

Peanut Butter Squares

1 cup Karo® Light or with Real Brown Sugar Corn Syrup
1/2 cup (1 stick) butter
1 cup sugar
2 1/2 cups peanut butter or 18 oz. jar
Mazola No Stick® Cooking Spray
7 oz. (about 7 cups) crispy rice or favorite ready-to-eat cereal
1 cup chocolate chips
1 cup butterscotch chips

In a large saucepan, combine Karo® syrup, sugar and butter over medium heat and bring to a boil. Reduce heat to simmer and stir in peanut butter until smooth. Remove pan from heat. Mix cereal thoroughly into peanut butter and pour into 13"x 9" pan sprayed with cooking spray. Refrigerate pan for 20 minutes.


Melt chocolate chips and butterscotch chips over low heat and spread over the hardened peanut butter and cereal mixture. Place pan back in refrigerator until hard.



Cherry Nut Thumbprint Cookies

Cook Time: 25 minutes
Chill Time: 30 minutes
Yield: 4 Dozen Cookies

1 cup (2 sticks) margarine or butter
1/2 cup sugar
1 teaspoon vanilla
1/2 cup Karo® Light Corn Syrup
2 eggs, separated
2 1/2 cups flour
1/4 teaspoon salt
2 cups finely chopped walnuts
1 can (21 oz) cherry pie filling
In large bowl with mixer at medium speed, beat margarine, sugar and vanilla until smooth. Beat in corn syrup and egg yolks. Stir in flour and salt until blended.Cover; chill 1 hour or until dough is firm. In small bowl lightly beat egg whites. Roll dough into 1-inch balls; dip in egg whites and roll in walnuts. Place 2 inches apart on greased cookie sheets. With thumb make indentation in center of each cookie. Chill 30 minutes. Bake in 325 °F oven 20 to 25 minutes or until golden. Remove to wire rack. Cool completely. Fill indentations with cherry pie filling


Russian Tea Cakes
Yield: 8 dozen

3 3/4 cups flour
1/2 teaspoons cinnamon
1 1/2 cups (sticks) margarine or butter, softened
3/4 cup Karo® Corn Syrup
1 tablespoon vanilla
2 1/4 cups ground walnuts
1 1/2 cups confectioners' sugar
In medium bowl combine flour and cinnamon; set aside. In large bowl with mixer at medium speed, beat margarine until creamy. Gradually beat in corn syrup and vanilla until well blended. Stir in flour mixture and walnuts. Cover; refrigerate 2 hours or until easy to handle. Preheat oven to 350°F. Shape rounded teaspoonfuls of dough into 2-inch long rolls. Roll into balls. Place 2 inches apart on ungreased cookie sheets. Bake 15 to 18 minutes or until bottoms are lightly browned. Remove from cookie sheets; cool completely on wire racks. Roll in confectioners? sugar. Store in tightly covered containers.



Sugar Cookies

Yield: 4 dozen

1 cup (2 sticks) margarine or butter, softened
2/3 cup sugar
1/2 cup Karo® Light Corn Syrup
1 tablespoon lemon juice
1 egg
3 1/2 cups flour
1/4 teaspoon salt
Mazola No Stick® Cooking Spray
In large bowl with mixer at medium speed beat margarine and sugar, corn syrup, lemon juice and egg until well blended. Gradually add flour and salt; beat until well mixed. Cover; refrigerate at least at least 1 hour, until dough is easy to handle. Preheat oven 350°F.
On lightly floured surface roll out dough, 1/3 at a time, to 1/8-inch thickness. Cut into desired shapes. Place on cookie sheets coated with cooking spray. Decorate as desired with colored sugar. Bake 7 to 9 minutes or until lightly browned. Remove and cool on wire racks. Store in tightly covered containers.

Walnut Crescents
Yield: 8 dozen cookies

3-3/4 cups flour
1/2 teaspoon cinnamon
1-1/2 cups (3 sticks) margarine or butter, softened
3/4 cup Karo® Light or Dark or with Real Brown Sugar Corn Syrup
1 tablespoon vanilla
2-1/4 cups ground walnuts
1-1/2 cups confectioners sugar
Combine flour and cinnamon in medium bowl; set aside. Beat margarine until creamy in large bowl with mixer at medium speed. Gradually beat in Karo® and vanilla until well blended. Stir in flour mixture and walnuts. Cover dough and refrigerate 1-1/2