Gift of Magic Bread

Gift of Magic Bread

1/2 cup margarine, softened
1 cup sugar
2 eggs
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
pinch of salt
1 cup mashed bananas
1 cup mandarin orange sections
6 oz. pkg. chocolate chips
1 cup shredded coconut
2/3 cup sliced almonds or walnuts

Heat oven to 350. Cream butter with sugar, add eggs and vanilla. Beat until fluffy. Sift flour with baking soda and salt. Add alternately with mashed bananas. Stir in oranges, chocolate chips, coconut and 1/2 cup nuts. Pour into 2 greased small loaf pans ( I used two 8x3-3/4x2-3/ 8-inch disposable aluminum loaf pans). Sprinkle remaining nuts on top. Bake 1 to 1-1/4 hours. When cool sprinkle with powdered sugar.

You can also make 5 mini loaves and bake for 40 minutes.

Recipe Source: Creative Cooking Corner (LadyC)

DARK CHRISTMAS FRUIT CAKE

DARK CHRISTMAS FRUIT CAKE

1 pound dates cut up (2-cup measure, packed)
12 ounces red glace cherries (2-cup measure)
12 ounces green glace cherries (2-cup measure)
12 ounces mixed peels (2-cup measure)
4 ounces pecans (heaping 1-cup measure)
8 ounces whole almonds (1-1/3 cups)
8 ounces chopped walnuts (2 cups)
1-1/2 pounds sultana raisins (5 cups, packed)
1 cup (mixed colors) candied pineapple (cut up)
3/4 cup cooking sherry or wine or brandy
1/2 cup corn syrup
1/2 cup butter (OR 1/4 cup each butter and margarine)
1-1/2 cups sugar
1 tsp lemon extract
6 large eggs (yolks and whites divided)
3 cups sifted cake and pastry flour
1/2 tsp baking soda
1 tsp cream of tartar
3/4 tsp salt
1/2 tsp cinnamon
1 tsp nutmeg
1/4 tsp cloves

Combine all fruits and nuts in clean large dishpan. Add sherry or brandy and corn syrup; mix well and let stand while you go on to the next two steps: Cream together butter, sugar and lemon extract till very light. Add egg yolks and beat for 5 minutes.

Sift and measure flour and sift again with soda, cream of tartar, salt and spices.

Stir butter-sugar mixture into fruits along with sifted dry ingredients.

Beat reserved egg whites till stiff and stir in till mixture is thoroughly blended.

Have ready 4 triple wax-paper-lined and buttered loaf pans (or set of 3 graduated round or square pans) and turn batter into them, pushing into corners and smoothing tops. In bottom of oven have water pan (broiler pan will do) filled with boiling water and at centre of oven place cakes.

Bake 275 for 2-1/2 to 2-3/4 hours fro loaf pans, and longer for largest of the graduated pans. After 1 hour of baking, position of pans should be turned and switched in oven.

Cool cakes in pans and then turn out on racks to thoroughly cool. Wrap in triple plastic bags and store in refrigerator.

NOTE: Cake freezes well and slices better when it is cold.

Christmas Coffee

Christmas Coffee

1/2 c. powdered non dairy creamer
1 c. mini chocolate chips
2 T. vanilla powder
1/4 c. sifted powdered sugar
2 c. nonfat dry milk powder
2/3 c. instant coffee crystals
Chocolate Stir Spoons

Combine nondairy creamer, powdered sugar, powdered vanilla, and milk powder. Layer with coffee and chips into two cup jars. Tap between layers to settle before adding next layer.

GIFT TAG DIRECTIONS:

For each mug, place 1/4 cup of mix in a mug, and add 2/3 cup boiling water. Stir until dissolved.

Johna Blinn's Harbour Island Bahamas Fruitcake

Johna Blinn's Harbour Island Bahamas Fruitcake
"wests"
1 pkg. pitted dates -- (8 oz) cut into quarters
1 pkg. dried apricots -- (8 oz) cut into quarters
3 jars whole maraschino cherries -- (16 oz)
1 can flaked coconut -- (3-1/2 oz)
4 lbs. shelled whole pecans
1 1/2 cups unsifted all-purpose flour
1 1/2 cups sugar
1 tsp baking powder
1 tsp salt
1/4 cup dark rum
6 eggs

Combine all ingredients in large bowl. Mix until well blended, dense and sticky. Grease and line two 9/5/3-inch pans with waxed paper. Grease again. Pack fruitcake mixture tightly into pans. Bake in preheated 325 degree over for 1 hour 20 to 30 minutes, or until firm to the touch in the center. Cool cakes in pans; unmold.

Banana Bread

I have been baking breads for my Christmas baskets so I thought I would send on the recipes to you all. These are all TNT ("tried 'n true") recipes....so if you are getting into the baking mode, you can have some new recipes to try! These are all yummy! I will try to post them all today instead of one day at a time....just because "Christmas is coming soon"!! hugs,  peg

Banana Bread

½ cup softened butter
1 cup granulated sugar
2 eggs
1 cup mashed bananas (about 2 very ripe bananas)
2 cups flour
1 tsp. baking soda
½ tsp. baking powder
½ tsp. salt
1 cup chopped walnuts

Preheat oven to 350.

Cream butter and sugar together. Add one egg at a time and beat until smooth. Blend in the mashed bananas.

In a separate bowl combine the flour, baking soda, baking powder, salt and nuts.

Add the flour mixture to the banana mixture until well blended.

Grease (or use baking spray) one regular size loaf pan or 4 mini loaf pans. Add batter and bake for 1 hour for the larger loaf or 35 minutes for the smaller loaves. Do not overbake. Remove from oven and let stand for 10 minutes then remove from pans and let cool on wire rack.

Recipe source: A thru Z crafts and recipes yahoo group, submitted by Shawn

Christmas Pickles

Christmas Pickles

1 gallon whole dill or sour pickles
5 pounds sugar
3 T. mustard seed
8 sticks cinnamon
1 t. allspice
3 T. celery seed
3 T. whole cloves
8 cloves garlic
4 jalapeno pods, optional

Drain and discard juice from pickles. Cut into 3/4" thick slices and place in a 2 gallon crock. Don't use aluminum! Pour sugar and spices over pickle slices. After 24 hours, stir with wooden or stainless steel spoon. Then stir 2 or 3 times daily. They are ready to eat after the third day. May be left in crock (covered) or put into four 1 quart jars and sealed. Note: There will be lots of juice left when pickles are gone. Don't throw it away. It's wonderful for basting a baked ham. Also gives a delightful flavor to tuna or chicken salad. Put some pickles in the salad, too!

Source: The Texas Experience

Chocolate Cinnamon Stirrers

Chocolate Cinnamon Stirrers

1/8 teaspoon cinnamon flavored oil
2/3 cup semisweet chocolate chips
24 (4-inch long) cinnamon sticks

In a small saucepan, melt chocolate chips over low heat. Remove from heat. Stir in flavored oil. Dip about 2/3 of each cinnamon stick into melted chocolate. Place on a wax paper-lined cookie sheet. Chill about 30 minutes or until chocolate hardens.

Old-Fashioned Pumpkin Nut Loaf Bread

Old-Fashioned Pumpkin Nut Loaf Bread

Wrap up a loaf and give it as a gift! Pumpkin, evaporated milk and (of course) nuts make each slice moist and flavorful.

2 cups all-purpose flour
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup NESTLÉ® CARNATION® Evaporated Fat Free Milk
1 large egg
1 large egg white
1 tablespoon vegetable oil
1/4 cup chopped nuts

Directions

PREHEAT oven to 350° F. Grease 9 x 5-inch loaf pan.

COMBINE flour, pumpkin pie spice, baking powder, salt and baking soda in medium bowl. Blend pumpkin, granulated sugar, brown sugar, evaporated milk, egg, egg white and oil in large mixer bowl. Add flour mixture; mix just until moistened. Pour into prepared loaf pan; sprinkle with nuts.

BAKE for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.

Yields 12 servings

Rhonda G in Missouri

Rum Balls

Rum Balls

2 TB Cocoa
Confectioner' s sugar
2 1/2 Cups finely crushed vanilla wafers
1 Cup finely chopped pecans or walnuts
3 TB Light corn syrup
1/4 Cup rum or bourbon

Into a large bowl, sift the cocoa and 1 Cup of confectioner' s sugar. Mix in remaining ingredients. Form the mixture into 1-inch balls with your hands. Sprinkle about 1 Cup confectioner' s sugar on a plate and roll the balls in it to coat.

Store in a tin for at least 1 week before giving them away. These cookies will mellow with age and will keep up to 1 month. They can also be wrapped in plastic wrap or foil. Recipes make about 36.

Chocolate Butter Pecans

Chocolate Butter Pecans

1/2 cup (1 stick) butter, softened
1/2 cup sugar
1 cup light brown sugar, packed
1 large egg
1/2 tsp salt
1 1/2 tsp Mexican or other pure vanilla extract
1 1/2 cups flour
1 to 2 tsp pure chili powder, depending on taste
1 cup (4 ounces) pecans, toasted and finely chopped
Additional whole pecans, for garnish
sea salt, to taste

Mexican Chocolate Icing:
1 lb. bittersweet chocolate, coarsely chopped
1 tsp Mexican or other pure vanilla extract
1/2 tsp chili powder
1 tsp cinnamon

Preheat the oven to 375 F. Beat the butter and the sugars in a large bowl with an electric mixer until light and fluffy. Add the egg, salt, and the vanilla. Blend until incorporated. Stir in the flour and chili powder. Blend well. Add the pecans. Mix to combine. Shape the dough into 1-inch balls. Place on parchment-lined baking sheets. Bake for 12 to 15 minutes or until very light brown and crisp at the edge. Cool the cookies on the pan for two minutes or until set. Transfer to a wire rack to cool completely.

For The Mexican Chocolate Icing: Place the chocolate, vanilla, chili powder, and the cinnamon in a large microwave-safe dish. Microwave for 30 seconds on high. Stir and continue to microwave in 10 to 20 second intervals. Stir after each interval until the chocolate is melted and smooth. Using a teaspoon, drizzle the chocolate over the cooled cookies. Press a pecan on the top. Sprinkle with sea salt. Makes 4 dozen

Melissa

Cinnamon Chocolate Chip Muffin Mix

Cinnamon Chocolate Chip Muffin Mix

1 one-quart wide-mouth jar
2 and 1/4 cups all-purpose flour
3 teaspoons baking powder
1/2 cup white sugar
1/4 cup brown sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup semi-sweet chocolate chip

In a large bowl, mix together the flour, baking powder and salt. Pour half of this mixture into the jar and pack it down.

In a small bowl, mix together the sugars and cinnamon. Add this mixture to the jar. Follow this layer with the rest of the flour mixture. Pack down the layers and add the chocolate chips last.
Seal the jar.

To Prepare:
(Attach these instructions to your gift.)

Cinnamon Chocolate Chip Muffins
(12 servings)

1 jar muffin mix
2 eggs - beaten
3/4 cup milk
1/3 cup vegetable or canola oil
1 teaspoon vanilla

Preheat oven to 375 degrees. Prepare 12 muffin cups with cooking spray or muffin papers.

Pour the muffin mix into a large bowl and stir to combine. In a separate bowl, whisk together the eggs, milk, oil and vanilla. Add the wet ingredients to the mix and stir until just moistened.

Distribute the batter evenly into muffin cups. Bake for 20 to 25 minutes until a toothpick inserted into a muffin comes out clean.

Mini Pumpkin Muffin Mix

Mini Pumpkin Muffin Mix

3 cups all-purpose flour
1 cup raisins, sweetened dried cranberries, or chopped nuts (optional)
1 cup granulated sugar
4 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 (15-ounce) can LIBBY'S® 100% Pure Pumpkin

Combine all ingredients, except pumpkin, in large bowl. Pour into 1-quart resealable plastic bag; seal. Wrap muffin mix and can of pumpkin in fabric; tie with ribbon or twine.


Recipe To Attach:

Pour muffin mix into large bowl. Cut in 1/2 cup vegetable shortening with pastry blender until mixture is fine. Add 1 cup LIBBY'S 100% PURE PUMPKIN, 1 cup milk and 2 large eggs; mix until just moistened. Spoon into greased or paper-lined mini-muffin pans, filling 2/3 full. Bake in preheated 400ºF oven for 15 minutes; remove to wire racks. Sprinkle with powdered sugar, if desired. Makes about 60 mini muffins.

Makes 60 mini muffins.

Ranch Dip and Dressing Mix in a Jar

Ranch Dip and Dressing Mix in a Jar

1 1/2 tablespoons dried parsley
1/2 tablespoons dried chives
1/4 tablespoons dried tarragon
1/2 tablespoons lemon pepper
1 tablespoons salt
1/4 tablespoons oregano
1/2 tablespoons garlic powder

In a medium bowl, combine all the ingredients. Store in an airtight container decorated with a pretty ribbon.
Attach this to the Jar:
Ranch Dressing
Makes 1 cup
1/2 cup mayonnaise
1/2 cup buttermilk
1 tablespoons Ranch Pressing & Dip Mix

In a large bowl whisk together the mayonnaise, buttermilk and dressing & dip mix. Refrigerate for one hour before serving.
Attach this to Jar:
Ranch Dip
Makes 2 cups
2 tablespoons Ranch Dressing & Dip Mix
1 cup mayonnaise or low fat mayo (I use Miracle Whip)
1 cup sour cream or low fat yogurt
Combine the Ranch Dressing and Dip Mix with mayonnaise and sour cream. Refrigerate for 2 hours before serving with raw vegetables, or as a topping for baked potato.