* Exported from MasterCook * Berry Sausage Dressing Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups fresh cranberries 1 cup orange juice 1/3 cup sugar 1 pound pork sausage 8 ounces cornbread stuffing mix -- package mix 1/2 teaspoon baking powder 1 cup finely chopped celery 1/2 cup finely chopped onion 1 egg 2 tablespoons water In a saucepan, combine cranberries, orange juice and sugar. bring to a boil for 5 minutes. Cool. Break sausage into small pieces over stuffing mix in a large bowl and sprinkle with baking powder. add celery, onion and egg beaten with water. Toss gently to mix. Fold in cooled cooked cranberries. Spoon mixture into a 2 quart casserole. Cover tightly and bake in a 325 degree oven for 40 minutes. Remove cover and continue baking for 15 minutes more. - - - - - - - - - - - - - - - - - - - Serving Ideas: Serve with pork. NOTES : Good with other meats also. Nutr. Assoc. : 0 * Exported from MasterCook * Squash Dressing Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups yellow squash 1/2 cup chopped onion 1/2 green pepper -- chopped 1/2 cup chopped celery 1/2 cup butter -- melted 5 cups crumbled cornbread 2 cups milk 10 ounces cream of chicken soup -- canned 1 teaspoon salt 1/4 teaspoon pepper sage -- to taste Cook onions, pepper and celery in butter until soft. Add to cornbread, stir well. Stir in remaining ingredients, mix well. Pour into greased 9x13x2 dish. Bake 50 minutes at 400 degrees. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Southern Egg Bread for Dressing Recipe By : Mary McKinnon, Beech Island S.C. Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cornmeal -- self rising 1 cup boiling water -- * see note 2 teaspoons baking powder 1 teaspoon salt 2 teaspoons shortening 2 eggs 2 1/2 cups buttermilk Scald the cornmeal with boiling water. Cool. Blend eggs, buttermilk, shortening and baking powder. when cornmeal is cool add milk mixture and thoroughly blend. Pour in a well greased pan and bake 25 minutes in moderately hot oven. - - - - - - - - - - - - - - - - - - - NOTES : If using buttermilk only, add buttermilk to cornmeal before adding other ingredients. Nutr. Assoc. : 0 * Exported from MasterCook * Southern Dressing Recipe By : Mary McKinnon, Beech Island S.C. Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Souther Egg Bread -- see recipe 1 large onion -- chopped 3 stalks celery -- chopped 4 eggs 1/2 slice bread stock from turkey 1 stick butter salt and pepper -- to taste turkey giblets -- optional Put your egg bread in large mixing bowl. Break your 1/2 slice of bread in small pieces. add eggs, butter, stock, onions and celery. Add some salt and pepper to taste. I always use a potato masher to get it mixed well. I always put enough stock to make my dressing slightly soupy. Place in the oven at 350 degrees until done. You can add some giblets if you like. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Sour Cream Stuffing Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 Cup Chopped Celery 1/2 Cup Chopped Onions 1/4 Cup Fat -- melted 1/4 Cup Lemon -- peeled, diced 1 Quart Dry Bread Crumbs 1/2 Cup Sour Cream 2 Tablespoons Lemon Peel -- grated 1 Teaspoon Paprika 1 Teaspoon Salt Cook celery and onion in fat until tender. Combine all ingredients and mix thoroughly. Makes approximately 1 qt. stuffing. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Dressing #1 Recipe By : Janis Alling Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cornbread 2 cups flour 2 cups meal 2 Tsp. baking powder 2 cups or more of milk Salt 3 Eggs Shortening Stir dressing 2 or 3 times so it won't stick around edges. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Dressing #2 Recipe By : Janis Alling's mothers recipe Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cornbread Light Bread 1 large onion Chopped onion Chopped celery pepper Hot turkey broth Mashed potatoes 3 Eggs -- (3 to 4) Mix well. Stir dressing 2 or 3 times so it won't stick around edges. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Side Dish Dressing Recipe By : Mary McKinnon, S.C. Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can english peas -- drained 1 can mushrooms 1 can waterchestnuts 2 stalks celery 1 medium onion 1 dash accent. seasoning mix 2 cups Peperridge frarm dressing 3 sticks butter Saute the celery and onions in 2 sticks butter. Drain juice off mushrooms and mix with 1 tablespoon flour. Slice waterchestnuts, mix dressing mix according to directions on back of package using 2 cups dressing. Line bottom of casserole dish with half of the dressing and pour rest of the ingredients in and finish off with remaining dressing on top., heat in 350 degree oven till good and warm. (HOT) - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Crab Stuffing Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound crab meat -- fresh or frozen 1/2 cup chopped onion 1/3 cup chopped celery 1/3 cup chopped green pepper 1/3 cup melted fat or oil 2 cloves garlic -- finely chopped 2 cups soft bread cubes 3 Eggs -- beaten 1 tablespoon chopped parsley 1/2 teaspoon pepper Thaw frozen crab meat. Drain crab meat. Remove any remaining shell or cartilage from crab meat. Cook onion, celery, green pepper and garlic in fat until tender. Combine bread cubes, eggs, parsley, salt and pepper, cooked vegetables and crab meat; mix thoroughly. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Corn Bread Dressing Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 stalks celery 1 large onion 1 egg -- hard boiled cornbread stuffing mix -- from store 1 cornbread -- homemade 1 apple trimmings from turkey neck turkey livers poultry seasoning Mix a little of the cornbread stuffing mix with cornbread. Cut up apple, celery and onion and add to mix. Place cooked turkey neck trimmings and liver in cornbread mix. Add poultry seasoning and bake in dish alone. - - - - - - - - - - - - - - - - - - - NOTES : For cornbread do not use any flour, use cornmeal only. Nutr. Assoc. : 0 * Exported from MasterCook * Almond Coconut Christmas Balls Recipe By : Army Times 1978 Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups confectioner's sugar 1 1/2 cups shredded coconut 2 tablespoons cream 1/3 teaspoon almond extract 1/4 teaspoon melted butter red food coloring green food coloring Mix together the confectioners' sugar, 1 cup coconut, cream, almond extract and melted butter. Stir until all are well combined. Now divide the mixture into three equal parts. color one pink to red, one green and leave the other one white. Shape into 3/4 - 1 inch fat balls. Now roll the balls in rest of coconut and let stand about 24 hours to firm up. Makes 2 to 3 dozen balls., - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Christmas Rolled Oats Cookies, 1980 Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups brown sugar 6 eggs 6 cups rolled oats -- Old Fashioned 6 cups all-purpose flour 3 cups nut meat 3 cups raisins 1 1/2 cups candied mix fruit 1 1/2 cups milk 3 teaspoons baking soda 3 teaspoons cinnamon 1 1/2 teaspoons vanilla 3/4 teaspoon salt Beat eggs until light add sugar and beat, add shortening and beat into first mixture. Add flour, cinnamon, salt and vanilla. Add and mix well. Add raisins. Dissolve soda in milk. Stir quickly into mixture. Add rolled oats, nuts and fruit and mix well. Drop from teaspoon on greased cookie sheet. top with red and green cherries, nuts and dates. Bake for 15 minutes at 375 degrees. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Christmas Wreaths Recipe By : The Times Magazine/ Oct. 23, 1978 Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup light corn syrup 3 tablespoons sugar 3 tablespoons butter green food coloring 2 1/4 cups corn flakes red cinnamon candies shredded coconut Combine corn syrup, sugar and butter in a saucepan. Bring to a boil over medium heat. Stir constantly. Continue boiling for 5 minutes, stirring constantly. Remove from heat and add a few drops of food coloring at a time until the mixture is about the color green that you want. Remember, you are trying to simulate the color of a Christmas evergreen wreath. Now stir the warm syrup into the dry corn flakes. Stir until well combined. Now drop by the teaspoons onto waxed paper. You want to make little round wreaths. They can be as small as an inch or you can use all the mixture and make one huge wreath to use as a centerpiece-dessert. Decorate you wreaths with cinnamon candies to look life ornaments or holly berries. You also may sprinkle on shredded coconut to look life snowy branches. Let cool to harden. Yield": This will depend on what size wreaths you make. You might get one big one or lots of tiny ones. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Egg Nog Bavarian Cream Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 envelopes unflavored gelatin 1/2 cup sherry wine 2 tablespoons sugar 1/4 teaspoon salt 3 cups egg nog 1 cup whipping cream Walnut halves 1 small jar walnut sundae syrup Soften the gelatin in the wine in a 2 cup glass measure Place the cup containing the gelatin in a pan of water. Heat until the gelatin completely dissolves. Add the sugar and salt to the gelatin. Then add 1 cup of the egg nog slowly to the gelatin mixture, stirring and heating until the mixture is blended. Blend the gelatin mixture with the remaining 2 cups of egg nog and chill until thickened but not set. Whip the cream until stiff and fold into the partially set egg nog mixture. Pour the completed cream into a 1 1/2 quart mold or into individual molds or sherbert glasses. At serving time, unmold if molded, and garnish with walnut halves and dribble walnut sundae over all. Serves 8 - 10. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Light & Creamy Pumpkin Pie Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup canned pumpkin 1/2 cup cold milk 1 package jello vanilla instant pudding and pie -- (6 serving) -- filling 1 teaspoon pumpkin spice 3 1/2 cups Birds Eye Cool Whip Whipped Topping -- thawed 1 Keebler Graham Cracker Ready-Crust Brand -- pie crust Combine pumpkin, milk, pie filling mix and pumpkin pie spice in small mixer bowl. Beat at lowest speed of electric mixer until well blended, about 1 minute. Fold in 2 1/2 cups of the whipped topping. Spoon into crust. Freeze until firm, about 4 hours. Top with remaining whipped topping. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Holiday Raisin Cookies Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter or margarine -- softened 1/3 cup granulated sugar 1 Egg yolk 1/8 teaspoon salt 1 cup flour 1/2 cup natural raisins Cream butter and sugar. Beat in yolk and salt. Mix in flour just to blend thoroughly. Mix in raisins to distribute evenly. On lightly floured surface, roll into a 12" long. Wrap securely and refrigerate at least 1 hour and up to 1 week. With sharp knife, cut 1/3" thick slices, and place 1" apart on baking sheets. Bake in preheated 350 degree oven 15 to 20 minutes until cookies are set and bottoms are lightly browned. Remove to racks to cool completely. Decorate as desired with melted semi-sweet or white chocolate, and top with colored sprinkles, raisins, nuts, or candied fruit pieces. Allow to set before storing in layers between sheets of waxed paper in airtight container. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Holiday Pecan Cinnamon Raisin Cookies Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter or margarine -- softened 1/3 cup granulated sugar 1 Egg yolk 1/8 teaspoon salt 1 cup flour 1 1/2 teaspoons ground cinnamon 1/2 cup natural raisins 1/3 cup chopped pecans Cream butter and sugar. Beat in yolk and salt. Mix in flour and cinnamon just to blend thoroughly. Mix in raisins and pecans to distribute evenly. On lightly floured surface, roll into a 12" long. Wrap securely and refrigerate at least 1 hour and up to 1 week. With sharp knife, cut 1/3" thick slices, and place 1" apart on baking sheets. Bake in preheated 350 degree oven 15 to 20 minutes until cookies are set and bottoms are lightly browned. Remove to racks to cool completely. Decorate as desired with melted semi-sweet or white chocolate, and top with colored sprinkles, raisins, nuts, or candied fruit pieces. Allow to set before storing in layers between sheets of waxed paper in airtight container. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Holiday Orange Coconut Raisin Cookies Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter or margarine -- softened 1/3 cup granulated sugar 1 Egg yolk Finely grated peel of 1 orange 1/8 teaspoon salt 1 cup flour 1/2 cup golden raisins 1/2 cup toasted shredded coconut Cream butter and sugar. Beat in yolk, orange peel and salt. Mix in flour just to blend thoroughly. Mix in raisins and coconut to distribute evenly. On lightly floured surface, roll into a 12" long. Wrap securely and refrigerate at least 1 hour and up to 1 week. With sharp knife, cut 1/3" thick slices, and place 1" apart on baking sheets. Bake in preheated 350 degree oven 15 to 20 minutes until cookies are set and bottoms are lightly browned. Remove to racks to cool completely. Decorate as desired with melted semi-sweet or white chocolate, and top with colored sprinkles, raisins, nuts, or candied fruit pieces. Allow to set before storing in layers between sheets of waxed paper in airtight container. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Holiday Ginger Raisin Cookies Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter or margarine -- softened 1/3 cup packed brown sugar 1 Egg yolk 1/8 teaspoon salt 1 cup flour 2 teaspoons ground ginger 1/2 cup natural raisins 1/3 cup chopped candied ginger Cream butter and sugar. Beat in yolk and salt. Mix flour and ground ginger, mix into yolk mixture just to blend thoroughly. Mix in raisins and candied ginger to distribute evenly. On lightly floured surface, roll into a 12" long. Wrap securely and refrigerate at least 1 hour and up to 1 week. With sharp knife, cut 1/3" thick slices, and place 1" apart on baking sheets. Bake in preheated 350 degree oven 15 to 20 minutes until cookies are set and bottoms are lightly browned. Remove to racks to cool completely. Decorate as desired with melted semi-sweet or white chocolate, and top with colored sprinkles, raisins, nuts, or candied fruit pieces. Allow to set before storing in layers between sheets of waxed paper in airtight container. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Holiday Chocolate Raisin Cookies Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter or margarine -- softened 1/3 cup granulated sugar 1 Egg yolk 1/8 teaspoon salt 1 cup flour 3 tablespoons unsweetened cocoa powder 1/2 cup natural raisins Cream butter and sugar. Beat in yolk and salt. Mix in flour and cocoa just to blend thoroughly. Mix in raisins to distribute evenly. On lightly floured surface, roll into a 12" long. Wrap securely and refrigerate at least 1 hour and up to 1 week. With sharp knife, cut 1/3" thick slices, and place 1" apart on baking sheets. Bake in preheated 350 degree oven 15 to 20 minutes until cookies are set and bottoms are lightly browned. Remove to racks to cool completely. Decorate as desired with melted semi-sweet or white chocolate, and top with colored sprinkles, raisins, nuts, or candied fruit pieces. Allow to set before storing in layers between sheets of waxed paper in airtight container. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Holiday Almond Raisin Cookies Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter or margarine -- softened 1/3 cup granulated sugar 1 Egg yolk 1/4 teaspoon almond extract 1/8 teaspoon salt 1 cup flour 1/2 cup natural raisins 1/3 cup toasted slivered almonds Cream butter and sugar. Beat in yolk, almond extract and salt. Mix in flour just to blend thoroughly. Mix in raisins almonds to distribute evenly. On lightly floured surface, roll into a 12" long. Wrap securely and refrigerate at least 1 hour and up to 1 week. With sharp knife, cut 1/3" thick slices, and place 1" apart on baking sheets. Bake in preheated 350 degree oven 15 to 20 minutes until cookies are set and bottoms are lightly browned. Remove to racks to cool completely. Decorate as desired with melted semi-sweet or white chocolate, and top with colored sprinkles, raisins, nuts, or candied fruit pieces. Allow to set before storing in layers between sheets of waxed paper in airtight container. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Pumpkin Pie Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eggs -- slightly beaten 2 cups solid pack pumpkin 3/4 cup sugar 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon ginger 1/4 teaspoon cloves 1 2/3 cups evaporated milk -- or light cream 1 9 inch pie shell -- unbaked Mix ingredients in order given. Pour into pie shell. Bake in 425 degree oven for 15 minutes. Reduce heat to 350 degrees; continue to bake for 45 minutes or until knife inserted in center comes out clean. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Pumpkin Gingersnap Pie Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups cold half and half or milk 1 package vanilla instant pudding and pie filling -- (4 serving size) 3 1/2 cups Birds eye cool whip topping -- thawed 1 cup chopped pecans 1 cup chopped gingersnaps 1/2 cup canned pumpkin 1 1/2 tablespoons pumpkin pie spice 1 package graham cracker crumb crust Beat half and half and pie filling mix in large mixing bowl with wire whisk 1 minute. Let stand 5 minutes. Fold in topping and remaining ingredients; spoon into crust. Freeze until firm. Let stand at room temperature 10 minutes to soften. Store in freezer. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Merry Cookies - Walnut Bars Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 Basic dough 1 Egg 1/2 cup brown sugar -- packed 1/2 teaspoon vanilla 1 tablespoon flour 1/8 teaspoon salt 1/8 teaspoon baking powder 3/4 cup chopped nuts Heat oven to 350 degrees. Pat dough in ungreased square pan, 8x8x2 inches. Bake 10 minutes. Mix remaining ingredients; pour over crust. Bake until set, 12 to 15 minutes; cool completely. Cut into bars, about 2x1 inch. Makes 32 bars. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Merry Cookies - Date Pinwheel Cookies Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 Basic dough 1/3 cup cut-up dates 3 tablespoons finely chopped nuts 3 tablespoons brown sugar -- packed 2 tablespoons water 1/4 teaspoon grated orange peel Refrigerate dough about 1 hour. Mix remaining ingredients in saucepan. Cook over medium heat, stirring occasionally, until thickened, 2 to 3 minutes; cool. Roll dough between two pieces of waxed paper into rectangle, 10x8 inches (moisten surface to keep waxed paper from slipping). Spread date mixture evenly over dough. Roll up tightly, beginning at wide side. Wrap in waxed paper; refrigerate until firm enough to slice, about 2 hours. Heat oven to 350 degrees. Cut into slices about 1/4" thick. (If dough crumbles, let stand at room temperature until softened, about 15 minutes). Place on ungreased cookie sheet. Bake until light brown, 10 to 12 minutes. Makes about 2 1/2 dozen cookies. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Merry Cookies - Candy Cane Cookies Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 Basic dough Food color -- if desired Frosting Crushed peppermint candy -- if desired Heat oven to 350 degrees. Tint dough. Shape dough into 1" balls. Roll balls 4" long. Place on ungreased cookie sheet; shape into candy canes. Bake until set, 10 to 12 minutes. Cool 1 to 2 minutes before removing from cookie sheet; cool completely. Frost with Frosting. Sprinkle with peppermint candy. FROSTING: 3/4 Cup powder sugar 1 Tbsp + 1/4 Tsp. milk 1/4 Tsp. vanilla Mix powdered sugar, milk and vanilla until smooth. Stir in additional milk if necessary. Makes 18 to 21 cookies. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Merry Cookies - Basic Dough Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups butter or margarine -- softened 3/4 cup sugar 1 teaspoon vanilla 2 Eggs -- separated 3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt Mix butter, sugar, vanilla and egg yolks thoroughly (reserve egg whites for Thumbprint cookies). Mix in remaining ingredients. Shape into ball; divide into 4 parts. Use one part of each variation below. Wrap remaining parts until read to use. Dough can be refrigerated. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Magic Pumpkin Pie Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Unbaked 9" pastry shell 2 cups canned pumpkin 1 can sweetened condensed milk 1 Egg 1/2 teaspoon salt 1/2 teaspoon nutmeg 1/2 teaspoon ginger 3/4 teaspoon cinnamon In large size bowl, blend together all ingredients. Turn into shell. Bake in moderate (375 degrees) oven 50 to 55 minutes, or until knife inserted near center comes out clean. Cool. Refrigerate at least 1 hour. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tiny Tim Cranberry Tarts Recipe By : The Times Magazine/ Oct. 23, 1978 Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter 3 ounces cream cheese 1 cup all-purpose flour 1 egg 3/4 cup sugar 2 tablespoons butter -- softened 1 teaspoon vanilla 1/2 cup chopped walnuts 72 fresh cranberries -- rinsed and drained In a bowl, mix butter, cream cheese and flour with the fingers until a ball of dough is formed. Cut dough into 24 pieces and place each piece into a muffing pan cup. With the fingers press dough to line the bottom and sides of each cup. In a bowl, mix egg, sugar, butter, vanilla and nuts. Place 3 cranberries in each cup and spoon some egg mixture over cranberries, filling each cup to the tops. bake in a preheated 325 degree oven for 20 to 25 minutes or until richly browned. Cool in cups and then remove each tart by running the tip of a knife around edge. Yield: 24 tarts. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Stained Glass Window Fruit Cake Recipe By : Ella Bailey Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds pitted dates 1 pound candied pineapple chunks 1 pound candied cherries 2 pounds pecan halves -- or walnuts 2 cups all-purpose flour -- sifted 2 teaspoons baking powder 1/2 teaspoon salt 4 eggs -- beaten 1/2 cup Dark corn syrup -- Karo 1/4 cup firmly packed brown sugar 1/4 cup corn oil -- Mazola Grease 10x4 inch tube pan. Line with greased paper. Mix fruit and nuts. Sift dry ingredients, mix eggs, syrup, sugar and oil. Gradually beat in dry ingredients, pour over fruit mixture and mix well. firmly pack into pan. Bake in 275 degree oven about 2 hours 15 minutes or until top appears dry. Cool in pan. May be baked in 2 9x5x3-inch loaf pans. Top with Holiday corsage and green velvet ribbon. Or Put fruits and nuts on top. NOTE: I line my pans with brown paper, you can use wax paper. Also I put a pan of water on the rack under cake while it is baking for moisture. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Snow Balls Recipe By : Carolyn Baber Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound butter 2 cups nuts 1 teaspoon vanilla 4 tablespoons sugar 2 cups self-rising flour 1 box confectioner's sugar -- 4X cream butter, sugar, flour and vanilla. Add nuts. Roll in balls. Bake at 300 degrees for 30 minutes. While still hot roll in 4X sugar. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Sensational Double Layer Pumpkin Pie Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package cream cheese -- softened 1 cup + 1 Tbsp. cold half and half or milk 1 tablespoon sugar 1 1/2 cups thawed cool whip 1 Keebler ready crust -- graham cracker pie -- crust 2 packages jello vanilla instant pudding and pie -- (4 serving each) -- filling 1 can pumpkin -- (16 oz.) 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves Mix cream cheese, 1 Tbsp. half and half and sugar with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup half and half into mixing bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Let stand 3 minutes. Stir in pumpkin and spices; mix well. Spread over cream cheese layer. Refrigerate at least 2 hours. Garnish with additional whipped topping and nuts as desired. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Pumpkin Praline Pie Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Unbaked pastry shell -- (9") 1 can pumpkin -- (16 oz.) 1 can sweetened condensed milk -- (14 oz.) 2 Eggs 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon salt Pecan halves 3 tablespoons firmly packed dark brown sugar 3 tablespoons whipping cream Preheat oven to 375 degrees. In large bowl, blend pumpkin, sweetened condensed milk, eggs, spices and salt; pour into pastry shell. Bake 50 to 55 minutes, or until knife inserted near center comes out clean. Arrange pecans in circle on pie. In small saucepan, combine remaining ingredients; cook and stir until sugar dissolves. Simmer 5 minutes; remove from heat. Cool 5 minutes; spoon over pecans. Refrigerate leftover pie. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Pumpkin Pie #2 Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups canned pumpkin 3/4 cup sugar 1/2 teaspoon salt 1 1/4 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves 3 eggs -- slightly beaten 1 1/4 cups milk 6 ounces evaporated milk 1 9 inch pie shell Preheat oven to 400 degrees. Combine pumpkin, sugar, salt and spices. Blend in eggs, milk and evaporated milk. Pour into pastry shell. )Crimp edges high because amount of filling is generous) Bake in hot oven (400 degrees) 50 minutes or till knife inserted halfway between center and edge comes out clean. Cool. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * German Fruitcake Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup butter or margarine 2 cups sugar 4 Eggs 3 cups flour 1/2 teaspoon allspice 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1 cup buttermilk 3/4 teaspoon soda 2/3 cup cherry preserves 2/3 cup apricot preserves 2/3 cup pineapple preserves 1 cup chopped pecans 1 teaspoon vanilla Cream butter, sugar and eggs until light. Sift flour, allspice, cinnamon and nutmeg together. Add soda to buttermilk. Add dry ingredients and buttermilk alternately to creamed mixture, mixing after each addition. Fold in preserves, pecans and vanilla. Bake in 2 greased and floured 9x5x3 inch loaf pans or 1 large tube pan at 325 degrees 1 1/2 hours. Cool in pan 15 minutes before removing cakes. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Geraldine's Fruit Cake Recipe By : Geraldine Gilbert, Beech Island, SC Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eggs 2 cups sugar 1 pound raisins 2 cups chopped nuts 1 pound graham cracker 1/4 pound butter 1 cup milk Cream butter and sugar, add 1 egg at a time then add milk. Now add crackers, mix well. Add nuts and raisins. Put in a tube cake pan. Bake 2 1/2 hours at 250 to 300 degrees or until done. (I bake it at 275 degrees for 1 1/2 hours and 1 hour at 300 degrees) cake will be soft on top when it comes out, but will be hard when it cools. Note: You can use 1 pound vanilla wafers instead of graham crackers. (Dot Williams makes her's this way.) - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Fruitcake with Black Berry Wine On Top Recipe By : Fackie Finley, Beech Island, SC Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup raisins 1 cup mixed candied fruit 1 cup chopped pecans 1 cup all-purpose flour 1 cup butter 1 cup sugar 2 eggs -- to 4 1/2 cup milk Cream butter and sugar till light. Add eggs one at a time beating well after each. add milk and cream together, then add fruit and flour mixture. Bake at 375 degrees for 45 minutes to 1 hour. Test for being done. After cake cools, pour blackberry wine over cake. Makes 1 loaf. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Frosted Coconut Gingerbread Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sifted cake flour 1 teaspoon baking powder 1/8 teaspoon soda 2 teaspoons ginger 1 teaspoon cinnamon 1/2 teaspoon salt 1/3 cup butter 1/2 cup sugar 1 Egg -- well beaten 2/3 cup molasses 3/4 cup sour milk 1/3 cup sugar 1 Egg white -- stiffly beaten 1 1/2 cups Baker's Coconut -- Premium Shred Sift flour once, measure, add baking powder, soda, spices, and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add egg and molasses; then flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Bake in greased pan, 8x8x2 inches, in moderate oven (325 degrees( 20 minutes, then increase heat slightly to 350 degrees for 20 minutes. Fold sugar into egg white, spread on gingerbread 10 minutes before removing from oven. Sprinkle with coconut and bake 10 minutes longer. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Egg Nog Pie Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package vanilla pudding 2 teaspoons unflavored gelatin 2 cups egg nog 1/2 teaspoon rum extract 1/2 pint whipping cream 9 " baked pie shell Combine pudding mix and gelatin in a saucepan. Blend in egg nog and cook on low heat or over boiling water, stirring, until thickened and bubbly. Remove from heat and stir in rum extract. Chill in refrigerator, stirring frequently to prevent a "skin" from forming on top. Whip cream until stiff. Beat egg nog mixture until smooth (an electric mixer speeds this process) and fold in whipped cream. Pour into baked pie shell and chill several hours until set. Garnish with chocolate shavings, glazed fruit, whipped cream or nutmeg. VARIATION: CHOCOLATE EGG NOG PIE: Substitute chocolate pudding mix for vanilla pudding. Serves: 6 - 8. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Egg Nog Custard Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups egg nog 2 Eggs Preheat oven to 350 degrees. Scald egg nog over low heat or boiling water. Beat eggs and gradually add egg nog, beating. Pour mixture into 4 to 6 buttered custard cups. Place custard cups in a pan of hot water and bake 30 minutes or until a silver knife inserted in the custard comes out clean. VARIATION: LEMON CUSTARD: Add 2 Tbsp. of sugar and the grated rind of 1/2 lemon to the egg nog mixture. INSTANT EGG NOG PUDDING: Prepare instant vanilla pudding according to directions, substituting egg nog for milk. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Egg Nog Cream Puffs Recipe By : Serving Size : 12 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Recipe Cream Puff -- see Recipe 2 Tablespoons Cornstarch 2 Tablespoons Sugar 1 Teaspoon Gelatin Powder -- unflavored 2 Cups Egg Nog 1 Cup Whipping Cream Powdered Sugar -- optional Chocolate Fudge Sauce -- optional Combine the cornstarch, sugar and gelatin in a glass or enamel saucepan. Gradually stir in the egg nog. Blend until smooth before heating. Cook gently, stirring constantly, until mixture thickens and boils. Cool, stirring mixture frequently to prevent a "skin" from forming. When eggnog mixture is cooled completely, beat it until smooth. Whip the cream until stiff and fold into egg nog mixture. Fill 12 large cream puff shells. Top with a frosting of chocolate sauce and refrigerate; or refrigerate and sift powdered sugar over just before serving. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Egg Nog Cherry Creams Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup egg nog 2 cups sugar 2 tablespoons white corn syrup 1/4 teaspoon salt 2 tablespoons butter 1/2 cup quartered red glazed cherries -- and/or green 1/2 cup minced pecans or walnuts Combine the egg nog, sugar, corn syrup, and salt in a stainless steel or enamel saucepan. The pan should hold at least 2 1/2 quarts to allow for boiling and beating. Cook, stirring frequently to prevent scorching, until the mixture reaches the soft ball stage (about 235 degrees) and forms a soft ball when dropped into cold water. At this point cool the sugar mixture to lukewarm, add the butter and begin beating. This is an important step in the recipe. If possible have someone to help with the beating because beating must be kept up until the candy loses its gloss (when it crystallizes). Just as the candy begins to lose its gloss, stir in the cherries and nuts and spread into a buttered pie dish. This must be done quickly or the candy will set in the pan. Cool and cut into squares. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Egg Nog Cake Magnifique Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package yellow cake mix -- (one that calls for -- 2 eggs & 1 1/3 cup -- water) 2 Eggs 1 1/2 cups egg nog 1/4 cup butter -- melted 1/2 teaspoon nutmeg 1/2 teaspoon rum extract 1 Recipe Egg Nog Filling -- see recipe 1 Recipe Whipped Cream Frosting -- see recipe Red & Green glazed or maraschino cherries -- or nutmeg Preheat oven to 375 degrees. In large mixing bowl, combine the first six ingredients. Beat for four minutes. Pour batter into 2 waxed-paper lined, greased and floured 9" round cake pans. Bake at 375 degrees for about 30 minutes or until a toothpick comes out clean. Cool for five minutes and then turn out onto cooling racks. When completely cool, spread cooled Egg Nog Filling between layers. Frost with Whipped Cream Frosting and garnish nutmeg or "flowers" of red and green cherries. Refrigerate until serving time. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Christmas Wreath Frozen Salad Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces cream cheese -- softened 1 cup mayonnaise 1/2 cup maraschino cherries -- red, halved 1/2 cup maraschino cherries -- green, halved 20 ounces crushed pineapple -- drained 1/2 cup chopped pecans 2 cups miniature marshmallows 1 cup whipping cream -- whipped Combine cream cheese and mayonnaise. Mixing well, stir in cherries, pineapple, pecans and marshmallows. Fold in whipped cream. Pour into 8 cup ring mold. Freeze. Yield 8 to 10 servings. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Christmas Plum Pudding Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup apple -- chopped 1/2 cup suet -- chopped 1/2 cup molasses 2 Eggs -- well beaten 1/2 cup milk 2 cups sifted flour 1/4 cup figs -- chopped 1/2 cup raisins 1/2 cup currants 1/4 cup citron -- sliced 1/4 cup candied cherries -- quartered 1 tablespoon candied orange peel -- chopped 1/4 cup almonds -- blanched and -- chopped 2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon soda 1/2 teaspoon cinnamon 1/4 teaspoon allspice 1/2 teaspoon nutmeg Combine apple, suet, molasses, eggs, and milk. Sift flour once, measure. Mix 1/2 Cup flour with fruit and nuts. Combine remaining flour, baking powder, salt, soda, and spices, and sift again. Add to molasses mixture. Add fruit. Turn into well-greased molds, filling 2/3 full., Cover tightly. Steam 3 hours. Serve hot with hard sauce. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chocolate Truffle Holiday Bars Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 stick unsalted butter 12 ounces semi-sweet chocolate -- broken into 1" -- pieces 5 large eggs -- separated 1/4 cup sugar 1 teaspoon vanilla 1 tablespoon flour Vanilla Butter Icing -- see recipe Candied fruits -- for decoration flowers -- for decoration silver degrees -- for decoration Preheat oven to 375 degrees. In heavy saucepan melt butter over low heat; add chocolate and heat just until melted and smooth, stirring occasionally. Remove from heat. Meanwhile, beat egg yolks, sugar and vanilla in small bowl until thoroughly blended. In another bowl beat egg whites to form soft peaks. Beat yolk mixture and flour into chocolate mixture; mix in about 1/4 of the egg whites. With rubber spatula fold remaining egg whites into chocolate mixture to blend thoroughly. Oil an 8" square baking pan and line with a piece of wax paper 8" long, allowing two opposite ends to extend up sides of pan. Pour chocolate mixture into pan; cut through several times with spatula to release air bubbles. Bake in center of oven 25 to 35 minutes until firm and slightly cracked around edges. Cool on rack 10 minutes. Loosen edges with knife and lift out of pan with ends of wax paper; cool completely. (Cake will sink in middle.) Carefully spread top of cake with icing. Cut into 1 1/2" squares, cleaning knife as needed between cuts. Before icing sets, decorate tops as desired. Makes about 4 dozen bars. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Candy Cane Ring Cake Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package betty crocker supermoist white cake mix 3 egg whites 1 cup water 1/4 cup vegetable oil 1/2 teaspoon peppermint extract 1/2 teaspoon red food color glaze (see frosting section) crushed peppermint hard candies Heat oven to 350 degrees. Generously grease and flour 12-cup bundt cake pan. Beat cake mix (dry), egg whites, water, oil and extract in large bowl on low speed, scraping bowl constantly, until moistened. Pour about 2 cups of the batter into pan. Pour about 3/4 cup and the batter into small bowl; stir in food color. Carefully pour pink batter over white batter in pan. Carefully pour remaining batter over pink batter. Bake until cake pulls away form sides of pan and springs back when touched lightly near center 45 to 50 minutes. Cool 10 minutes; invert on wire rack or heatproof serving plate. Remove pan; cool completely. Spread glaze over top of cake, allowing some to drizzle down side. Sprinkle top with peppermint candies. Busted by Barb at - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Apple Raisin Pecan Stuffing Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Nat. Pork Producers Council Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium tart apple -- cored and diced 2 teaspoons butter 1/4 cup raisins 1/4 cup pecans -- coarsely chopped 1/8 teaspoon cinnamon 1 Pinch nutmeg and allspice Salt -- to taste Quickly sauti apple in butter until apple begins to brown, about 2-3 minutes. Remove from heat and stir together with other ingredients. Makes enough stuffing for 6-8 pork chops or 4 double-pocket chops. Two tablespoons equals one serving. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Cherry Almond Christmas Wreath Recipe By : Serving Size : 18 Preparation Time : 0:00 Categories : Fleischmann's Yeast Holiday Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups all-purpose flour (3 1/2 to 4 cups) 3 tablespoons sugar 1 package Fleischmann's. Active Dry or Rapid Rise Yeast 1/2 teaspoon salt 1/2 cup water 1/2 cup dairy sour cream 1/4 cup butter or margarine 1 egg 1/2 cup chopped red candied cherries ALMOND FILLING 1/2 cup almond paste (5 ounces) 1 egg white 1/2 cup blanched almonds -- toasted ICING 1 cup confectioner's sugar 2 tablespoons milk 1/4 teaspoon almond extract In large bowl combine 3/4 cup flour, sugar, undissolved yeast, and salt. Heat water, sour cream and butter until very warm (120: to 130:F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. (With Rapid Rise Yeast, cover kneaded dough; let rest on floured surface 10 minutes. Proceed with recipe.) Prepare Almond Filling: Combine almond paste with 1 egg white. Beat with fork until blended. Stir in chopped, blanched almonds, toasted. Punch dough down. On lightly floured surface, roll dough to 9- W 16-inch rectangle. Spread filling to within 1/2-inch of edges; sprinkle with cherries. Roll up from long side as for jelly roll; pinch seam to seal. Form into ring and pinch ends to seal. Place ring, seam side down, on greased baking sheet. With sharp knife, cut slits, 3/4 through dough, at 1-inch intervals. Turn each section on its side. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Bake at 375:F for 25 minutes or until done. Remove from baking sheet; cool on wire rack. Frost with Almond Icing. ____________________ Almond Icing: In small bowl combine confectioners' sugar with milk and almond extract. Beat with fork until smooth. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Coffee Cake" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Christmas Tree Surprise Recipe By : Serving Size : 19 Preparation Time : 0:00 Categories : Desserts Fleischmann's Yeast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour 2 tablespoons sugar 1 package Fleischmann's. Active Dry or Rapid Rise Yeast 1/2 teaspoon salt 1/2 cup milk 1/4 cup water 1/4 cup butter or margarine 1 egg -- at room temperature CHOCOLATE NUT FILLING 1 cup chocolate chips 1/4 cup chopped candied cherries 1/4 cup chopped pecans 1/4 cup chopped dates Confectioners' Sugar Icing (recipe follows) Chocolate Icing (recipe follows) Candied cherries -- optional In large bowl, mix 1 cup flour, sugar, undissolved yeast and salt. Heat milk, water and butter until hot to touch (125: to 130:F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in enough additional flour to make stiff dough. Knead on lightly floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 50 minutes.* Prepare Chocolate Nut Filling: In small bowl, combine chocolate chips, chopped candied cherries, chopped pecans and chopped dates. Variation: Replace cherries in filling with additional 1/2 cup chopped pecans. Punch dough down. Divide into 19 equal pieces. Flatten into 4-inch circles, making edges slightly thinner than centers. Place 1 tablespoon filling in center of each circle. Pull up edges and pinch to enclose filling. On lower third of greased baking sheet, arrange 5 buns in a row, seam-side down with edges touching. Build tree with additional rows of buns - 4 buns in second row, 3 buns in third row, 2 buns in fourth row and one for top of tree. To make trunk: arrange 2 rows of 2 buns each at bottom of tree. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes. Bake at 375: for 15 to 20 minutes or until done. Remove from pan; cool on wire rack. Frost top with Confectioners' Sugar Icing. Drizzle with Chocolate Glaze. Decorate with candied cherries, if desired. ____________________ To Make Confectioners' Sugar Icing: In small bowl, combine 1 cup confectioners' sugar, 1/2 teaspoon vanilla extract and 1 to 2 tablespoons milk. Beat until smooth. ____________________ To Make Chocolate Icing: Melt 1/2 cup (3 ounces) chocolate chips and 2 tablespoons butter in top of double-boiler over hot water. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 cake" - - - - - - - - - - - - - - - - - - - NOTES : *To save up to 50% rising time, use Fleischmann's. Rapid Rise Yeast. Follow directions except reduce first rise; cover kneaded dough and let rest on board 10 minutes. Proceed with recipe Nutr. Assoc. : 0 * Exported from MasterCook * Herbed Mushroom Stuffing Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fresh mushrooms -- sliced 2 cups sliced celery 1 1/2 cups chopped onion 1/2 cup butter or margarine 1/2 cup water -- up to 3/4 5 teaspoons instant chicken bouillon or 5 bouillon -- cubes 12 cups dry bread crumbs 1 can water chestnuts -- drained and -- coarsely chopped (8 -- oz.) 1 tablespoon chopped parsley 2 teaspoons poultry seasoning 1/2 teaspoon rubbed sage 1/4 teaspoon pepper In skillet, cook mushrooms, celery and onion in butter until tender. Add water and bouillon; cook until bouillon dissolves. In large bowl, combine remaining ingredients; stir in bouillon mixture. Stuff turkey before roasting. Place remaining stuffing in greased baking dish; bake at 350 degrees for 30 minutes. Refrigerate leftovers. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Merry Cookies - Thumbprint Cookies Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 Basic dough 2 Egg whites 3/4 cup finely chopped walnuts Jam or jelly Heat oven to 350 degrees. Shape dough into 3/4" balls. Beat egg whites slightly. Dip balls into egg whites; roll in walnuts. Place about 1" apart on ungreased cookie sheet. Press thumb or finger gently into center of each cookie. Bake until set, 10 to 12 minutes; cool. Fill thumbprint with jam. Makes about 2 dozen cookies. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Classic Cooked Egg Nog Recipe By : Serving Size : 12 Preparation Time : 0:00 Categories : Beverage Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Large California Fresh Eggs 1/4 cup sugar 1/4 teaspoon salt -- optional 1 quart milk* -- divided 1 teaspoon vanilla Gamishes or Stir-Ins -- optional In large saucepan, beat together eggs, sugar and salt, if desired. Stir in 2 cups of the milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 1600F. Remove from heat. Stir in remaining 2 cups milk and vanilla. Cover and refrigerate until thoroughly chilled, several hours orovernight. Just before serving, pour into bowl or pitcher. Garnish or add stir-ins, if desired. Serve immediately. For faster preparation, heat milk until very warm before stirring milk into eggs and sugar. MICROWAVE: In 2-quart liquid measure or bowl, beat together eggs, sugar and salt, if desired, until thoroughly blended. Set aside. In l-quart liquid measure or bowl, cook 2 cups of the milk on full power until bubbles form at edges, about 5 to 6 minutes. Stir into egg mixture. Cook on 50% power until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 1600F, about 5 to 6 minutes. Stir in remaining 2 cups milk and vanilla. Continue as above. GARNISHES AND STIR-INS: Choose 1 or several: Chocolate curls Maraschino cherries Cinnamon sticks Orange slices Extracts or flavorings Peppermint sticks or candy canes Flavored brandy or liqueur Plain brandy, rum or whiskey Fruit juice or nectar Sherbet or ice cream Ground nutmeg Whipping cream, whipped Source: "California Egg Commission" S(Internet Address): "http://www.eggcom.com" Yield: "1 1/2 quarts" - - - - - - - - - - - - - - - - - - - NOTES : All microwave cooking times are based on a full power output of 600 to 700 watts. For a lower wattage oven, allow more time. Nutr. Assoc. : 0 * Exported from MasterCook * Holiday Cream Cheese Pound Cake Recipe By : Serving Size : 24 Preparation Time : 0:35 Categories : Dessert Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 POUND CAKE 1 1/2 packages (12 ounces) cream cheese -- softened 16 tablespoons (2 sticks) unsalted butter -- softened 3 cups granulated sugar -- divided 6 eggs -- separated 3 cups cake flour 1/4 teaspoon salt 1 teaspoon vanilla 1 cup coarsely chopped glaceed mixed fruit 2/3 cup chopped toasted pecans CREAM CHEESE GLAZE 1/4 (2 ounce) pa cream cheese -- softened 1 cup powdered sugar 1 teaspoon (1 to 2) lemon juice or milk GARNISHES Glaceed fruit (i.e. cherries and pineapple -- halved, optional Pecan halves For Pound Cake Beat cream cheese and butter in large bowl until smooth; gradually beat in 2-1/2 cups sugar. Add egg yolks, one at a time, beating until light and fluffy after each addition. Mix in flour, salt and vanilla. Using clean beaters, beat egg whites in large bowl to soft peaks. Gradually add remaining 1/2-cup sugar and beat to stiff peaks. Stir 1/4 of the egg whites into batter. Fold batter into remaining egg whites. Fold in chopped glaceed fruit and pecans. Pour batter into greased and floured 12-cup fluted cake pan. Bake at 325 until toothpick inserted in center of cake comes out clean, about 1-1/2 hours. Cool on wire rack for 20 minutes. Invert cake onto wire rack and cool completely. For Cream Cheese Glaze Beat cream cheese, sugar and enough lemon juice to make glaze consistency. To assemble, drizzle cake with Cream Cheese Glaze and garnish with glaceed cherries and pecans. Refrigerate cake. Let stand at room temperature 1 to 1-1/2 hours before serving. Source: "American Dairy Association" S(Internet Address): "http://www.ilovecheese.com/" T(Cook Time): "1:30" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Gingerbread Cookie Houses Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Cookies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour 4 teaspoons baking soda 5 teaspoons ground cinnamon 6 teaspoons ground ginger 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg 1/2 cup margarine -- softened 3/4 cup firmly packed light brown sugar 3/4 cup light molasses 2 large eggs 1 (12 ounce) b jelly beans Preheat oven to 350 F In a large bowl, combine flour, baking soda, cinnamon, ginger, cloves and nutmeg; set aside. In a large bowl, beat margarine and sugar with electric mixer at medium speed. Beat in molasses and eggs. Gradually blend in flour mixture. Divide dough in half; wrap and chill for several hours or overnight. Roll out small amount of dough, 1/8-inch thick, onto well-greased and floured baking sheets. Cut dough with desired 3 or 4-inch cookie house stencils. Remove scraps and re-roll. Decorate each cookie with jelly beans. (Cookies may be decorated with jelly beans after baking by attaching beans using a small dab of prepared frosting.) Bake for 8 to 10 minutes or until done. While cookies are still warm, poke hole in top edge for handing. Cool completely on wire racks. Store cookies in covered containers. Description: "This is a fun activity for kids." Source: "Chocolate Manufacturers Association" S(Internet Address): "http://207.197.202.83/indexcur.html" - - - - - - - - - - - - - - - - - - - Serving Ideas: Table top idea: Two cookies tied together with ribbon for st Nutr. Assoc. : 0 * Exported from MasterCook * Fresh Mushroom, Onion and Walnut Stuffing Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 pound fresh white or crimini (brown) mushrooms 3 tablespoons butter -- divided 1 cup coarsely chopped onions 1 package (about 4 cups) herb-seasoned stuffing mix 1/2 cup coarsely chopped walnuts 1/2 cup finely chopped sweet red bell pepper Heat oven to 350 degrees. Trim and slice mushrooms. In a large skillet, over medium heat, melt 1 tablespoon of the butter. Add onions; cook and stir until tender, about 5 minutes. Spoon into large bowl. Melt another tablespoon of the butter in the same skillet. Add half of the prepared mushrooms; cook and stir until golden, about 5 minutes; remove to the bowl with the onions. Repeat with remaining butter and mushrooms. Add 2 cups water to skillet; stir to loosen browned bits; pour into mushroom mixture. Stir in stuffing mix, walnuts, pepper, and salt to taste. Spoon into shallow 2 to 3 quart casserole. Bake until hot and crisp on top, about 45 minutes. Sprinkle with chopped parsley, if desired. Source: "The Mushroom Council" S(Internet Address): "www.mushroomcouncil.com" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0