Christmas

These were all contributed by our 'listmistress' Shirley.

Christmas Fruit Bars

1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cup rolled oats
1 cup brown sugar
3/4 cup margarine
3/4 cup fruit preserves

Stir dry ingredients together.
Stir in oats 7 sugar, cut in butter until crumbly.
Pat 1/2 crumbs in 11 x 7 pan.
Spread with preserves, top with crumbs.
Bake 375 farenheit for 35 minutes.
Makes 2 1/2 dozen.



Christmas Fudge

Ingredients:

6 cups sugar
1 1/2 cups butter
1 large can evaporated milk
2 packages chocolate chips
1 jar marshmallow cream
1 cup nuts

Cook in heavy pan until boiling,
boil 10 minutes, stirring all the time.
Take off burner and add chips, marshmallow cream and nuts,
make sure you mix well, pour into 9 x 13 buttered pan.
It will make 6 pounds.



Christmas Wreath Cookies

1/2 cup butter
3 cups miniature marshmallows
1/2 tsp almond extract
1/2 tsp vanilla extract
1 tsp green food color
4 cups corn flakes

Melt butter, add marshmallows.
When mixture is smooth, add extracts, coloring and cereal.
Make into wreath shapes,
decorate with red cinnamon candies and silver balls.



Double Layered Pumpkin Pie

4 ounces cream cheese, softened
1 tablespoon milk or half and half
1 tablespoon sugar
1 1/2 cups thawed cool whip
1 store bought graham cracker pie crust
1 cup cold milk or half and half
1 can (16 ounces) pumpkin
2 pkgs instant vanilla flavored pudding or pie filling
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Mix cream cheese, 1 tablespoon milk and sugar
in large bowl with wire whisk until smooth.
Gently stir in whipped topping.
Spread on bottom of crust.

Pour 1 cup cold milk into bowl.
Add pumpkin, pudding mixes and spices.
Beat with wire whisk until well mixed.
(Mixture will be thick.)
Spread over cream cheese layer.

Refrigerate 4 hours or until set.
Garnish with addtional whipped topping, if desired.
Store left over pie in refrigerator.



Holiday Ham Balls
from Sweden

3 cups buttermilk baking mix
10 1/2 cups smoked ham
4 cups sharp cheddar cheese
1/2 cup Parmesan cheese
2 teaspoons parsley flakes
2 teaspoons spicy brown mustard
2/3 teaspoon milk

Heat oven to 350 farenheit.

Lightly grease jelly roll pan, 15 1/2 x 10 1/2 inch.

Mix thoroughly the Bisquick, finely chopped,
fully cooked ham, and remaining ingredients.

Shape mixture into 1 inch balls.

Place about 2 inches apart in pan.

Bake 20 to 25 minutes or until brown.
Immediately remove from pan. Serve warm.

Makes: 16



Julegroed
(Christmas Porridge)
from Denmark

This is served as the first course of a Danish Christmas feast.

4 cups of milk
good teaspoon of butter
cup of washed white rice
1/2 cup of thick cream
an almond
1/4 cup of sugar
a pinch of cinnamon powder


Using a large saucepan, heat milk until boiling.
Add butter, then rice and turn down the heat.
Cover lid and let rice simmer slowly and gently for an hour,
or until all the milk is absorbed and swollen up.
When cooked, place in bowl and fold the cream and the almond.
Serve in small bowls sprinkled with sugar and cinnamon.

Easy Italian Dip

Prep Time: 5 mins.
Ready In: 5 mins.
Serves: Makes 2 cups.

1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
1 envelope GOOD SEASONS Gourmet Parmesan Italian or Italian Salad Dressing Mix
Breadsticks
Assorted cut-up vegetables
Ham strips or cooked cleaned shrimp (optional)
Fresh oregano, basil leaves and roasted red peppers

MIX sour cream and salad dressing mix. Refrigerate.

SERVE with bread sticks, assorted cut-up vegetables,
ham strips or cooked cleaned shrimp.
Garnish with fresh oregano and basil leaves
and roasted red pepper.

A flavorful dip for veggies or breadsticks.
It's also low cholesterol.



Sparkling Raspberry Cranberry Punch

1 tub CRYSTAL LIGHT Raspberry Ice Flavor
Low Calorie Soft Drink Mix
1 tub CRYSTAL LIGHT Cranberry Breeze Flavor
Low Calorie Soft Drink Mix
8 cups (2 qt.) cold water
2 bottles (1 l ea) chilled raspberry-flavored seltzer or seltzer
1 pkg. (10 oz.) frozen raspberries, thawed Raspberry sorbet

PLACE drink mixes in punch bowl.
Add water; stir to dissolve. Refrigerate.

STIR in seltzer and raspberries just before serving.
Garnish with frozen ice ring and fresh cranberries.
Serve over small scoops of sorbet.



Bacon Pinwheels

4 flour tortillas (6 to 8 inch)
1/4 cup PHILADELPHIA Soft Cream Cheese
1 pkg. (2.1 oz.) OSCAR MAYER Ready-to-Serve Bacon,
cut into 1-inch pieces
1 cup finely shredded leaf lettuce

SPREAD tortillas with cream cheese.

SPRINKLE bacon pieces and lettuce
on bottom three-fourths of each tortilla.

ROLL up tightly. Cut each roll-up into 5 equal pieces.
Pierce each piece with toothpick, securing loose edge of tortilla.



Creamy Salsa Dip

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa
1 Tbsp. chopped fresh cilantro (optional)

BEAT cream cheese with electric mixer until smooth.

ADD salsa; mix until well blended. Refrigerate.

SPRINKLE with cilantro, if desired.
Serve with assorted cut-up vegetables or tortilla chips.



Antipasto

1 bottle (8 oz.) SEVEN SEAS VIVA Italian Dressing
1 can ( 14 oz.) artichoke hearts, drained, cut into quarters
1 pkg. (3 oz.) OSCAR MAYER Pepperoni Slices
1 cup halved cherry tomatoes
1 cup pitted ripe olives
10 pepperoncini peppers
4 oz. KRAFT Low-Moisture Part-Skim Mozzarella Cheese,
cut into sticks

POUR dressing over artichoke hearts,
pepperoni, tomatoes, olives and peppers; cover.
Refrigerate overnight to marinate.
Drain, reserving dressing.

TOSS pepperoni, vegetables and cheese with reserved dressing.
Spoon onto serving platter.



Smoked Whitefish Spread

1 pkg. (8 oz.) PHILADELPHIA Whipped Cream Cheese*
1/2 lb. smoked whitefish, skinned, boned and flakes
2 Tbsp. finely chopped scallions (green onions)
1 Tbsp. chopped fresh dill**
1 tsp. lemon juice
1/8 to 1/4 tsp. freshly ground pepper
Quartered lemon and lime slices (optional)
Fresh dill (optional)

*Or use 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened.
**Or use 1 teaspoon dill weed.


MIX all ingredients until well blended. Refrigerate.

SERVE with matzoh. Garnish with quartered lemon
and lime slices and fresh dill, if desired.



Garlic Breadsticks

1 can (11 oz.) refrigerated breadsticks
1/2 cup PHILADELPHIA Soft Cream Cheese with Roasted Garlic

UNROLL breadstick dough into 8 pieces.
Spread each piece with 1 tablespoon of cream cheese.

FOLD each piece of dough and twist slightly.
Place on ungreased cookie sheet.

BAKE at 350°F for 15 minutes or until golden.



Hot Garlic Cheese Bread

1 pkg. (8 oz.) POLLY-O All Natural Shredded Low-Moisture
Whole Milk Mozzarella Cheese
1/2 cup (1 stick) butter or margarine, softened
2 cloves garlic, minced*
2 Tbsp. chopped fresh parsley or basil leaves*
1/4 tsp. black pepper
1 lb. unsliced Italian bread loaf

*1/2 tsp. garlic powder and 1 tsp. dried oregano leaves
can be substituted for the garlic cloves and fresh parsley or basil.

MIX all ingredients except bread.

SLICE bread loaf at 3/4-inch intervals almost
to the bottom, but not all the way through.
Spread cheese mixture on 1 side of bread slices. Wrap in foil.

BAKE at 425°F for 25 minutes. Serve immediately.



Almond Cookies

1 ¾ Cups of all-purpose flour
1 Teaspoon of baking powder
½ Teaspoon of baking soda
1/8 Teaspoon of salt
½ Cup vegetable shortening
¾ Cup of sugar
1 Large egg
1 Teaspoon of almond extract
½ Teaspoon of vanilla extract

PLUS
1 Large egg, lightly beaten
36 Whole blanched almonds

Preheat the oven to 350F. Grease 2 cookie sheets.
Combine the flour, baking powder, baking soda and salt in a bowl.
Beat the shortening and sugar in mixer bowl until light.
Add the egg, beating until light and fluffy.

Beat in almond and vanilla extracts.
At a low speed, gradually add dry ingredients,
beating until blended. Roll the dough into 1 ¼-inch balls.

Arrange them 2 inches apart on prepared cookie sheets.
Flatten each slightly with the palm of the hand
and brush lightly with the beaten egg.

Gently press an almond in the center of each cookie.
Bake 10 to 12 minutes, until golden brown.
Cool on racks. Makes 36 cookies.

This Chinese cookie is a Christmas favorite
with its subtle flavor and almond on top.



Jodekager
(Makes 3 ½ dozen)

2 ½ Cups of all-purpose flour
1 ½ Teaspoons of cardamom
1 Teaspoon of baking powder
¼ Teaspoon of salt
1 Cup of unsalted butter (no substitutions)
1 Cup of sugar, divided
1 Large egg
½ Cup blanched almonds, ground
1 Large egg white, lightly beaten

Combine the flour, cardamom, baking powder, and salt in a bowl.
Beat butter and ¾ cup sugar in a mixer bowl until light.
Beat in the egg until light and fluffy. At a low speed,
gradually add dry ingredients, beating until blended.
Shape the dough into a ball; flatten into a disk.
Wrap and refrigerate 4 hours.

After 4 hours: Preheat the oven to 375F.
Grease 2 cookie sheets. Combine the almonds
and remaining 1/3 cup of sugar in a bowl.
Divide the dough into quarters. Between 2 sheets of
lightly floured wax paper, roll one quarter of the dough to an
1/8 inch thickness (keep the remaining dough refrigerated).
Remove the wax paper and cut the dough with a
floured 3 inch round or heart shaped cookie cutter.
Arrange the cutouts 1 inch apart on the prepared cookie sheet.
Brush the tops with the beaten egg white and sprinkle lightly with
the almond-sugar. Bake 8 to 9 minutes, until the edges are golden.
Cool completely on wire racks. Repeat the process
with the remaining dough and almond-sugar, rerolling the scraps.
Decorate if desired.

A recipe from Denmark, the secret ingredient in these
Yuletide treats is cardamom - the quintessential Scandinavian spice.



Festive Apricot-Orange Punch

2/3 cup TANG Brand Orange Flavor Drink Mix*
4 cups water
3 cups apricot nectar
2-1/2 cups cold club soda, ginger ale
or lemon-lime carbonated beverage
Ice cubes
Pineapple tidbits, lemon slices and maraschino cherries,
small peppermint sticks
(optional)

*Or use 1 tub TANG Brand Sugar Free Drink Mix.

DISSOLVE drink mix in water in punch bowl.
Stir in nectar. Refrigerate.
Just before serving, stir in club soda and ice cubes.
Garnish with pineapple tidbits, lemon slices and maraschino cherries, skewered on small peppermintsticks, if desired.
Serve in punch cups.



Joseph’s Brown Bread
(Makes 8 loaves)

3 cups of whole wheat flour
1 teaspoon salt
1 ¾ cups of lukewarm water
Extra flour for kneading the dough
Sesame oil for the loaves

Mix flour and salt in large bowl then
add water and mix to make the dough.
Knead the dough on a counter surface until smooth,
using the additional flour to keep it from being sticky.

Return the dough to the bowl and cover,
allowing the dough to rest for 2 hours.
Cut the dough into 8 pieces and form 8 balls.
Roll each ball into a flat circle on a lightly floured surface.

Keep the dough not being used covered with plastic wrap.
Brush the flat loaves with sesame oil.
Preheat the oven to 500F. Bake on baking sheets
just a few minutes until you see the edges curl.

Unleaven bread was a common food source for Jews and
great for carrying on a trip since they lasted a long time.
Joseph would have carried these loaves on his journey to Bethlehem.
He and Mary would have probably eaten them with olive oil.



Jule Kake

2 Yeast cakes, ¼ cup of lukewarm water
2 Cups of milk, scalded
¼ Cup of shortening
1 Cup of light brown sugar
1 Teaspoon salt
2 Teaspoons ground cardamom seeds
1 Cup of raisins
4 Ounces of citron or mixed glace fruit
6 Cups of flour

Dissolve the yeast in ¼ cup of lukewarm and mix with the cooled milk which has been scalded. Cream the shortening with the sugar and add the salt. Combine the two mixtures. Mix the cardamom, raisin, and finely sliced fruit through the sifted flour and combine with liquid mixture. Beat with a wooden spoon until smooth and elastic, cover with tea towel and set to rise in a pan of warm water, first brushing the top with melted butter.

When risen, punch down with a wooden spoon and stir a minute, form into two loaves and put them in greased pans. Brush with butter, let rise and bake at 350F. for 45 minutes, turning down the heat if it browns too quickly.

This is a lovely Norwegian Christmas bread
and will be as welcome in June as in December.



Amish Sugar Cookies

ADD TOGETHER:
1 cup sugar
1 cup powdered sugar
1 cup butter
1 cup oil
2 eggs

Mix well.

ADD:
1 tsp vanilla
1 tsp salt
1 tsp cream of tartar
1 tsp baking soda
4 1/2 cups flour

Mix part two well.

Blend ingredients together, then chill.
Flour hands, then shape into balls and place on cookie sheet.
Flatten with bottom of chilled glass dipped in sugar.
Sprinkle with colored sugar.
Bake at 350 farenheit until edges are golden.



Nutmeg Rolls

Roll Ingredients:

1 cup butter, softened
2 tsp vanilla
3/4 cup sugar
1 egg
3 cups all-purpose flour
1 1/2 tsp nutmeg
1/4 tsp salt

Preparation:

Cream butter with vanilla, gradually beat in sugar, then blend in egg. Mix together with flour, nutmeg & salt.
Add to butter mixture & mix well. Divide into 14 equal portions.
On sugared board shape each piece in roll 12" long and 1/4" wide.
Cut in 2" lengths and put on greased cookie sheet.
Bake in preheated 350 farneheit oven for 12 minutes.
Cool on rack. Spread with frosting, sprinkle with nutmeg.

Glaze Ingredients

1/3 cup butter
1 tsp vanilla
2 tsp rum or rum extract
2 cups powdered sugar
2 tablespoons light cream


Glaze Preparation

Cream butter with vanilla.
Add rum and blend in sugar and cream.
Beat until smooth.

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