Sugarplum Pretzel Wands

Sugarplum Pretzel Wands
Christmas
To get your child started in the kitchen, try this fun and easy-to-prepare recipes featuring Sun-Maid Raisins and dried fruit products:  Although these wands are fit for any sugarplum fairy, they are also a versatile treat for any holiday. Try red, white and blue colored
frosting for 4th of July or pale green and pink for Easter!

Ingredients:
12 large pretzel rods, 1/2 inch thick by 8 inches long
1- 7 ounce bag Sun-Maid Fruit Bits
1 – 16 ounce can vanilla frosting
Red and green liquid food dye
Assorted holiday sprinkles and candy decorations

LET'S GET ROLLING!
1. Divide frosting in half and place in 2 small bowls. Put several drops of red food dye in one bowl and several drops of green food dye in the other bowl.
Stir to blend each color.

2. Combine Sun-Maid Fruit Bits and assorted holiday candy decorations and pour onto a small sheet pan.

3. Coat 1/2 of each pretzel rod with colored frosting and roll coated end into Sun-Maid fruit bits and holiday candy mixture.

4. Place on foil or waxed paper- lined sheet pan and refrigerate for 10 minutes to harden frosting or cover and chill until ready to serve.

Fun gift idea: Tie with a colorful ribbon for a sweet homemade treat" What lies behind us and what lies before us are tiny matter compared to what lies within us" ~Angelique~Andrea~Alison~

Christmas Egg Nog Cherry Bread

Christmas Egg Nog Cherry Bread

Bread:
1 1/3 cups sugar
1/2 cup butter, softened
2 eggs
1 1/2 cups prepared eggnog
3 cups flour
1 Tbsp. baking powder
1 tsp. cinnamon
1/4 tsp. ground nutmeg
1 cup chopped walnuts
1 cup chopped glaceed cherries, I like to use both red and green ones

Eggnog Glaze:
1/3 cup sifted powdered sugar
pinch of cinnamon
pinch of nutmeg
1 Tbsp. prepared eggnog Directions:

In a large mixing bowl, beat together the first four ingredients until blended. Combine and add the next six ingredients and stir until dry ingredients are just moistened. DO NOT OVERMIX. Divide batter between 5 (6x3x2-inch) mini-loaf foil pans and bake in a preheated 325 degree oven for 45-50 minutes or until a cake tester, inserted in center, comes out clean.

Allow to cool for 15 minutes, and then remove from pans and continue cooling on a rack.

Meanwhile, stir together all the glaze ingredients until blended and set aside. When loaves are cool, drizzle tops with the Eggnog Glaze and allow a little to drip down the sides.

NOTES: 2 (8x4-inch) loaf pans can be used in place of the 5 mini-loaf pans. Bake 60 minutes or until a cake tester, inserted in center of loaves, comes out clean. Also, you can reduce the walnuts to 1/2 cup and substitute 1/2 cup mini-chocolate chips in their place.

Eggnog Spice Bundt Cake

Eggnog Spice Bundt Cake

1 - (18 1/4 oz.) box spice cake mix

1 - (4-serving) box instant vanilla or

     cheesecake pudding and pie filling mix

1 cup nonfat vanilla yogurt

1/4 cup canola oil

1 cup light eggnog

1 egg

3 egg whites

1 1/3 cups toasted chopped pecans

Powdered sugar

Preheat the oven to 350 F.  Coat a nonstick Bundt pan with cooking spray.  Combine the cake mix, pudding mix, yogurt, oil, eggnog, egg, and the egg whites in a large bowl.  Mix until creamy.  Stir in the pecans.  Pour into the prepared pan.  Bake for 40 to 45 minutes or until a wooden toothpick inserted in the center comes out clean.  Cool on a wire rack.  When cool, dust with the powdered sugar.  Serves 16

Melissa

Recipe Source:  Relish Magazine - Holly Clegg

JUMBO CANDY AND NUT COOKIES

JUMBO CANDY AND NUT COOKIES
 
1 cup sugar
1 cup firmly packed brown sugar
1 cup butter, softened
2 eggs
1 tablespoon vanilla
2 cups all-purpose flour
1 1/2 cups quick-cooking oats
1 teaspoon baking soda
1/2 teaspoon salt
1 (16-ounce) bag (2 cups) candy coated milk chocolate pieces
1 cup coarsely chopped peanuts


Heat oven to 350 degrees. In large mixer bowl combine sugar, brown sugar, butter,
eggs and vanilla. Beat at medium speed, scraping bowl often, until
creamy (2 to 3 minutes). Reduce speed to low; add all remaining ingredients except
candy and peanuts. Beat, scraping bowl often, until well mixed (2 to
3 minutes). By hand, stir in candy and peanuts. Drop dough by scant 1/4 cupfuls 2
inches apart onto greased cookie sheets. Bake for 13 to 16 minutes or
until light golden brown.  Enjoy.

MOTHER "B'S" GINGERBREAD

MOTHER "B'S" GINGERBREAD

1 1/2 c. flour

1 tsp. cinnamon

scant tsp. soda

1/2 tsp. salt

1/2 c. melted shortening

1 egg

1/2 c. sugar

1 tsp. ginger

2 tsp. baking powder

1/2 c. honey

2/3 c. boiling water

Sift dry ingredients well. In mixing bowl, break egg and beat. Add honey, melted shortening (when homesteading in Arizona she used bacon grease, which results in a unique smoky flavor) and boiling water. Be sure to stir while adding water.

Add dry ingredients and beat well. Bake in a greased pan in a 325 degrees oven for 45 minutes or until a toothpick comes out dry.

This recipe is an old timer. It dates from before 1900. It was devised by my mother-in-law to use what was available.

Thanksgiving Corn Pudding

Thanksgiving Corn Pudding

 Serves: 4

 Source: PIL Cookbooks Thanksgiving Recipes

Ingredients:

2 Eggs

2 tablespoons Sugar

2 tablespoons All purpose flour

1 can (15.25 oz.) Corn, drained

 1 cup Milk

1/4 teaspoon Salt

1/4 teaspoon Black pepper

2 tablespoons Butter, cubed

Instructions:

1. Heat oven to 350 degrees.

2. Whisk eggs in large bowl. Stir in sugar and flour. Add corn, milk, salt and pepper; combine well. Spray 8-inch baking dish with nonstick cooking spray. Add corn mixture to dish. Dot with butter.

3. Bake uncovered 55 to 60 minutes, or until knife inserted into center comes out clean. Let stand 10 minutes before serving.

Makes 4 (3/4 cup) servings.

TURKEY SHEPHERD'S PIE

TURKEY SHEPHERD'S PIE - Wolfgang Puck
Serves 4

2 cups leftover mashed potatoes
1-1/2 cups leftover stuffing
1 cup organic chicken broth
2 tablespoons olive oil
2 tablespoons unsalted butter
1 medium organic carrot, peeled and cut into 1/4-inch dice
1 medium organic celery stalk, cut into 1/4-inch dice
1 small yellow onion, peeled and cut into 1/4-inch dice
2 tablespoons chopped parsley leaves
1 tablespoon chopped fresh thyme leaves
1-1/2 pounds leftover turkey meat, all bones, skin, and fat discarded, meat cut into bite-sized chunks
1-1/2 cups leftover turkey gravy

Preheat the oven to 350 degrees F.
Put the mashed potatoes and the stuffing into 2 separate baking dishes, stirring in just enough of the broth to moisten and loosen them a bit if they have stiffened in the refrigerator. Put them in the oven to heat up while you continue preparing the other ingredients. (Alternatively, put them each in a separate microwave-safe bowl, adding the broth as directed. Then, cover with plastic wrap and microwave each bowl separately until the contents are heated through.)
Meanwhile, heat the oil and butter in a skillet over medium-high heat. Add the carrot, celery, and onion, along with half each of the parsley and thyme. Saute the vegetables, stirring frequently, until they just begin to soften and color, about 5 minutes. Stir in the chopped turkey, gravy, and a little more of the broth, if necessary to loosen the mixture. Cook until the turkey is heated through and the sauce is bubbling and thick, about 5 minutes more.
Spread a layer of the warmed stuffing in the bottoms of 4 individual-serving gratin dishes or the centers of 4 ovenproof serving plates. Spoon the turkey-vegetable mixture on top of the stuffing. Finally, spoon the mashed potatoes evenly on top.
Put the gratin dishes or plates on a baking sheet and bake in the oven just until the top of the potatoes starts to turn golden brown, about 5 minutes. Carefully transfer each gratin dish or plate to a larger serving plate, garnish with the remaining parsley and thyme, and serve immediately.

(c) 2009 WOLFGANG PUCK WORLDWIDE, INC. DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.

Bread Stuffing

Ingredients:

Serves: 10

Yield: 9 cups 

• 3/4 cup finely chopped onion
• 1 1/2 cups chopped celery (with leaves)
• 1/2 cup chopped fresh parsley
• 1 cup butter
• 9 cups soft bread cubes
• 2 teaspoons salt
• 1 1/2 teaspoons dried sage
• 1/4 teaspoon ground sage
• 1 teaspoon dried thyme leaves
• 1/4 teaspoon poultry seasoning
• 1/2 teaspoon fresh ground black pepper

Directions:

1. Cook and stir onion and celery in butter in 10 to 12 inch skillet until onion is tender. Stir in about 1/3 of the bread cubes. Turn into a deep bowl. Add remaining ingredients; toss. Stuff turkey just before roasting. 9 cups stuffing.
   
2. STUFFING BALLS: Shape stuffing by 1/2 cupfuls into balls; place in greased baking dish. Cover and cook in 325 degree F oven 30 minutes. Uncover and cook 15 minutes longer. 10 Stuffing Balls.
   
3. NOTE: To make Corn Bread Stuffing, you can substitute corn bread cubes for the soft bread cubes.
   
4. 
    NOTE: The unbaked stuffing mixture will freeze great in containers or freezer bags to serve later. To reheat: Thaw and bake it in a greased dish, (rather than in the bird)at 350°F until golden brown on top (about 30 minutes covered, then uncover and bake for 15 minutes more). Don't overbake!
   

Read more: http://www.food.com/recipe/bread-stuffing-117776#ixzz1yfgVcFQf

Cinnamon Swirl Potato Bread

Cinnamon Swirl Potato Bread
By Elizabeth Yetter, About.com Guide

* 1 cup mashed potatoes
* 1-1/2 cups potato water
* 1/2 cup milk
* 1/2 cup sugar
* 1-1/2 tbsp active dry yeast
* 1 tbsp salt
* 1/4 cup butter, soft
* 4 eggs, beaten
* 1/4 tsp nutmeg
* 10 cups bread flour, about

* 1-1/2 cups brown sugar
* 1 tsp cinnamon
* 1/3 cup butter, soft
* 1 cup raisins or currants (optional)

In extra large bowl, mix together the mashed potatoes, potato water, milk, sugar, yeast, salt, butter, eggs, and nutmeg. Mix in enough flour to make a soft dough.

Turn dough out onto floured table and knead for five minutes, only adding flour a tablespoon at a time if needed. Wash large bowl and grease it. Put dough in greased bowl. Lightly greased the top of dough and cover with plastic wrap or clean kitchen cloth.

Let dough rise in warm place for 2 hours or until doubled. Make the filling by mixing together the brown sugar, cinnamon, butter, and raisins in a small bowl. Punch down dough. Turn out onto floured table and knead until smooth.

Divide dough into 3 equal parts. Roll out each piece to a 12 x 8-inch rectangle. Spread with brown sugar filling. Roll up dough from short end. Pinch seams and tuck under edges.

Place each loaf in a greased loaf pan. Cover and let rise a second time for about 45 minutes or until doubled. Bake at 350 degrees F for about 50 minutes or until done.

Carefully remove hot bread from loaf pans. The brown sugar filling can sometimes leak out of the bread and it’s extremely hot. Let bread cool completely before serving or freezing.

Homemade Pumpkin Pie Spice

Homemade Pumpkin Pie Spice

4 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg

Combine all ingredients. Store in an airtight container.
Homemade Pumpkin Pie Spice may be used to prepare the following recipe (also found in Recipe Finder): Spice Nuts. Or it may be used as a substitute for the spices called for in your favorite pumpkin pie recipe.

 Yield: 2-1/2 tablespoons.

Pumpkin Pie French Toast

Pumpkin Pie French Toast
makes 4 servings

2 eggs
1/4 cup milk
1/4 cup pumpkin puree
1/4 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon nutmeg
2 tablespoons brown sugar
8 slices of bread
Or you can skip all the spices and just use a few tsps of pumpkin pie spice

1. Mix the eggs, milk, pumpkin puree, vanilla, cinnamon, ginger, cloves, mutmeg and brown sugar in low flat bowl for easy dipping.
2. Dip the bread into the egg mixture on both sides and grill in a pan until lightly golden brown, about 2-3 minute per side.
3. Serve with maple syrup.

Maple Crackle

Maple Crackle

12 cups plain popped popcorn
1 1/2 cups walnut halves
1 1/2 cups pecan halves
1 1/2 cups salted dry-roasted peanuts
1 cup butter or marg
2 cups firmly packed brown sugar
1/2 cup maple syrup
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp vanilla extract

Preheat oven to 250° F.

In a large bowl, combine popcorn and nuts. Pour popcorn-nut mixture into a lightly greased roasting pan and spread evenly; set aside.

In a large saucepan, melt butter over medium heat. Add sugar and maple syrup, stirring to combine. Bring mixture to a boil, and boil for 5 minutes, stirring occasionally. Remove from heat. Add baking soda, salt and vanilla, stirring to combine. Pour syrup mixture over popcorn-nut mixture, stirring to coat as much of the popcorn and nuts as possible.

Bake for 2 hours. Cool completely. Store in an airtight container.

Makes about 1 gallon
(16 servings)