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All Time Favorite Christmas Cookies

Index

New England Christmas Cookies ................................................................................................ 3 Christmas Cookie Slices ........................................................................................................... 4 Christmas Cookie Wreaths .......................................................................................................... 5 Butter Cookie Christmas Cutouts ................................................................................................ 6

Peanut Butter Bars ..................................................................................................................... 7

Old Fashioned Butterscotch Cookies .......................................................................................... 8 Christmas Surprise Cookies ........................................................................................................ 9 Fruited Shortbread Cookies ....................................................................................................... 10

Outrageous Chocolate Chip Cookies ........................................................................................ 11 Date Pinwheels ........................................................................................................ 12 Filled Christmas Cookies


........................................................................................................ 13 Lemon Snow Bars ................................................................................................................... 14

Cinnamon Christmas Logs ........................................................................................................ 15 Almond Christmas Balls ........................................................................................................... 16

Christmas Crescent Cookies ...................................................................................................... 17 Chocolate Covered Cherry Cookies .......................................................................................... 18 Old-Fashioned Walnut Balls ..................................................................................................... 19

Almond Double Chip Cookies .................................................................................................. 20 Almond Shortbread Cookies ..................................................................................................... 21

Amish Sugar Cookies ......................................................................................................... 22 Butterscotch Cookies ................................................................................................................. 23 Rolled Butterscotch Cookies ..................................................................................................... 24

Christmas Butter Cookies ........................................................................................................ 25 Christmas Fruitcake Cookies .................................................................................................... 26 Christmas Ginger Cookies ........................................................................................................ 27 Maple Sugar Cookies ......................................................................................................... 28 Orange Slice Cookies ......................................................................................................... 29 Danish Brown Spice Cookies .................................................................................................... 30 Mocha Walnut Christmas Cookies ............................................................................................ 31 Swedish Christmas Cookies ...................................................................................................... 32 Christmas Nuggets ......................................................................................................... 33 Christmas Jewels ................................................................................................................... 34


New England Christmas Cookies 3/4 cup of melted shortening 3/4 cup of melted butter 1 cup of brown sugar 1 cup of white sugar 1 teaspoon of cinnamon 1 cup of sliced blanched almonds 3 eggs, beaten 1 teaspoon of salt 3 1/2 cups of flour 1 1/2 teaspoons of soda Cream sugar and melted ingredients. Beat eggs and add to creamed mixture. Sift together all dry ingredients and beat into dough. Stir in almonds. Form dough into small rol s and wrap in wax paper. Refrigerate overnight. Slice thin and bake at 350 degrees for 8 to 10 minutes. DO NOT OVERBAKE.

Christmas Cookie Slices For The Dark Mixture: 3 cups of flour 1 teaspoon of soda 1/4 teaspoon of salt 1/2 teaspoon of ground cinnamon 1 cup of shortening 1 1/2 cups of brown sugar 2 eggs 1 cup of raisins, ground 1 cup of nuts, ground For The Light Mixture: 2 cups of flour 1/4 teaspoon of salt 1/2 teaspoon of soda 1/2 cup of shortening 3/4 cup of sugar 1 egg 1 teaspoon of vanilla 2 tablespoons of water 1/4 cup of chopped candied cherries Dark Mixture: Sift together flour, soda, salt and spices. Cream shortening with brown sugar, add eggs and beat wel . Stir in dry ingredients, nuts and raisins. Light Mixture: Sift together flour, salt and soda. Cream shortening and sugar, add egg, vanilla and water and mix wel . Blend in dry ingredients. Stir in cherries. Pack half of dark mixture


into wax paper lined straight-sided pan 10 1/2 x 3 1/2 x 2 1/2 inches. Add all of light dough to make a second layer, top with remaining dark dough. Pack firmly. Refrigerate at least 24 hours. Remove from pan and cut dough lengthwise in half. Then slice in 1/4 inch slices. Bake on ungreased cookie sheet at 400 degrees for 8-10 minutes. Remove immediately from pan.

Christmas Cookie Wreaths 2 eggs, beaten 1/2 cup of butter 1 cup of chopped raisins 1 teaspoon of vanilla extract 1/2 teaspoon of ground ginger 1 cup of sugar 4 teaspoons of sweet cream 1 teaspoon of baking soda 1 teaspoon of ground cinnamon 3 1/2 cups of flour (sifted) Mix butter and sugar in bowl until creamy. Whip eggs and sweet cream. Add other ingredients and mix well until mixture becomes dough. Place in refrigerator to chill. Preheat oven to 375 degrees. Remove dough from refrigerator and cut small pieces. Rol into wreath shapes. Place on ungreased cookie sheet. Bake for 12 minutes. Let cookies cool. Add decorations if desired.

Butter Cookie Christmas Cutouts

1 cup of butter 1 1/2 cups of sifted powdered sugar 1 egg 1 teaspoon of vanilla 2 1/2 cups of sifted flour 1 teaspoon of cream of tartar 1 teaspoon of baking soda 1/4 teaspoon of salt Cream butter, add sugar gradually and cream until fluffy. Add unbeaten egg and vanilla; beat well. Sift together dry ingredients; blend into cream mixture. Chill dough about an hour. Rol on wel floured pastry board to 1/4 inch thickness. Cut with floured cutter. Bake on an unbuttered cookie sheet for 6 minutes at 325 degrees. Yield: 6 dozen cookies.

Peanut Butter Bars


1/2 cup of butter or margarine 1/2 cup of firmly packed brown sugar 1/2 cup of sugar 1 large egg 1 teaspoon of vanilla 1/3 cup of crunchy style peanut butter 1 cup of unbleached flour; sifted 1/2 teaspoon of Baking Soda 1/4 teaspoon of salt 1 cup of quick cooking oats 1 cup of semi-sweet chocolate chips Cream the butter, brown sugar, and sugar in a mixing bowl until light and fluffy, using an electric mixer at medium speed. Beat in the egg and vanilla. Blend in the peanut butter. Sift the flour, baking soda and salt together. Stir the dry ingredients into the creamed mixture, blending wel . Stir in the oats. Spread the mixture in a greased 13 X 9 X 2-inch baking pan. Sprinkle with the chocolate chips. Bake in a 350 degree F. oven for 25 minutes or until done. Cool in the pan on a rack. While still warm drizzle with the vanilla glaze. When cooled, cut into 48 (2 X 1 1/2-inch) bars. For The Vanilla Glaze: 1/4 cup of confectioners' sugar 1/4 cup of peanut butter 2 tablespoons of butter or margarine 1/4 cup of hot milk 1/2 teaspoon of vanilla Combine all of the ingredients in a bowl and beat, with an electric mixer set to high speed, until smooth.

Old Fashioned Butterscotch Cookies

1/2 cup of butter, melted 1 egg 3/4 cup of brown sugar 1 tablespoon of milk 1/2 teaspoon of vanilla extract 1 1/4 cups of flour 1/4 teaspoon of salt 1/4 teaspoon of baking powder Melt butter and add brown sugar; dissolve well. Add egg and vanilla. Beat well. Add milk, flour, salt, and baking powder. Mix and drop by teaspoons-full onto a greased cookie sheet one inch apart. Bake 8 minutes or until light brown at 375F.

Christmas Surprise Cookies


3/4 cup of shortening 3/4 cup of light brown sugar 1 egg 1 3/4 cups of flour 1 teaspoons of baking soda 1/2 teaspoon of salt 1/2 teaspoon of vanilla extract 3/4 cup of shredded coconut 2 teaspoons of cream of tartar Any flavor jam or jelly Cream shortening and sugar together. Add egg and mix wel . Sift dry ingredients together and add. Add vanilla, and drop by teaspoons-full onto ungreased cookie sheet. With your finger or a spoon, make an indentation in the center of the cookie ball and fil with jam or jel y. Sprinkle coconut over all and bake at 375F for 10-12 min.

Fruited Shortbread Cookies 2 1/2 cups of flour 1 teaspoons of cream of tartar 1 1/2 cups of confectioner’s sugar 1 - 9 oz box mincemeat 1 teaspoon of vanilla 1 teaspoon of baking soda 1 cup of utter, softened 1 egg Preheat oven to 375F. Combine flour, soda, and cream of tartar. In a large bowl, beat butter and sugar until fluffy. Add egg. Stir in vanilla and crumbled mincemeat. Add dry ingredients. Mix well, batter will be stiff. 5. Roll into 1 1/4" balls. Place on ungreased cookie sheet, flatten slightly. 6. Bake 10-12 minutes or until lightly brown. Cover with a glaze of confectioner’s sugar, milk and vanilla while still warm.

Outrageous Chocolate Chip Cookies 1/2 cup of granulated sugar 1/3 cup of firmly packed brown sugar 1/2 cup of butter, softened 1/2 cup of peanut butter 1/2 teaspoon of vanilla extract 1 egg 1 cup of flour 1/2 cup of quick cooking oats 1 teaspoon of baking soda 1/4 teaspoon of salt 1 – 6 ounce package of semisweet chocolate chips Heat oven to 350F. Beat sugars, butter, peanut butter, vanilla and egg in a


medium bowl, until creamy and wel blended. Mix in flour, oats, baking soda and salt. Stir in chocolate chips. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 10-12 minutes or until light golden brown. Cool 1 minute before removing from cookie sheet.

Date Pinwheels

1 lb. of pitted dates, chopped 1/2 cup of water 1/2 cup of sugar 2 1/2 cups of flour 1/2 teaspoon of soda 1/4 teaspoon of salt 3/4 cup of butter or margarine 1/2 cup of firmly packed brown sugar 1/2 cup of sugar 2 eggs, wel beaten 1/2 teaspoon of vanilla extract 1 cup of finely chopped nuts Cook the first three ingredients (dates, water, and sugar) until thick, stirring constantly. Cool. Mix butter, sugars, salt and soda in a separate bowl. Add eggs, vanilla, and flour. Chill dough for 30 minutes. Roll 1/2 of dough out on waxed paper. Spread 1/2 of cooled mixture on the rol ed dough. Rol up dough. Slice dough. Bake for seven minutes at 400 degrees.

Filled Christmas Cookies

For The Dough: 1/2 cup of shortening 1 cup of sugar 1 egg, beaten 1/2 cup of milk 1 teaspoon of vanilla extract 3 1/2 cups of all-purpose flour 1 teaspoon of soda 2 teaspoons of cream of tartar For The Filling: 1 cup of raisins 1 cup of shredded coconut 1 cup of brown sugar 1/2 cup of water 3 tablespoons of flour 1/2 cup of black walnuts For The Filling: Mix all ingredients together and cook 5 minutes.


For The Cookies: Cream shortening and sugar until light and fluffy; stir in egg. Combine milk and vanilla; set aside. Combine flour, soda and cream of tartar; add to creamed mixture alternately with milk mixture, beginning and ending with flour mixture and mixing wel after each addition. Rol half of dough on lightly floured board to 1/8 inch thickness, cut with 2 inch round cookie cutters. Place on lightly greased baking sheets; spread 1 teaspoon filling over each. Rol remaining dough to 1/8 inch thickness; cut with 2 inch round cookie cutters and place over filling. Lightly press outer edges together. Bake at 350 degrees for 10 minutes or until lightly browned.

Lemon Snow Bars

For The Crust: 1/2 cup of butter 1 cup of flour 1/4 cup of confectioner’s sugar For The Filling: 2 eggs 1 cup of sugar 1/2 teaspoon of baking powder 2 tablespoons of lemon juice 1 teaspoon of grated lemon rind Confectioner’s sugar Preheat oven to 350 degrees. Combine butter, flour and confectioner’s sugar and mix wel until mixture clings together. Pat evenly into an ungreased 9 x 9 inch pan. Bake at 350 degrees for 20 minutes or until brown on edges. Beat together eggs, sugar, baking powder, lemon juice and lemon rind (if you don't use rind, add another tablespoon of lemon juice). Pour over partially baked crust. Return to oven and bake 20 minutes longer or until set. Sprinkle with confectioner’s sugar. Cool, cut into bars.

Cinnamon Christmas Logs 1 cup of butter 5 tablespoons of sugar A dash of salt 2 cups of flour 1 teaspoon of vanilla 1 teaspoon of almond extract 1/4 cup of sugar 1 1/2 tablespoons of ground cinnamon


Mix first 6 ingredients. Rol into 2 inch length logs. Bake at 300 degrees for 15 to 20 minutes. Cool. Rol logs in a sugar and cinnamon mixture.

Almond Christmas Balls

1 cup of soft butter 1/4 cup of confectioner’s sugar 2 cups of sifted flour 1 cup of ground almonds 1 teaspoon of almond extract Candied or jar cherries Cream together. Rol teaspoon of dough into a ball and press cherry in middle. Cover completely. Bake on greased cookie sheet 30 minutes at 325 degrees. Rol in granulated sugar before cooling. Makes about 4 dozen.

Christmas Crescent Cookies 1/2 lb. of butter (2 sticks) 2 cups of flour 2 cups of chopped pecans 5 tablespoons of sugar 2 teaspoons of vanilla 1 tablespoon of water 1/2 teaspoon of salt Powdered Sugar Cream butter and sugar; add vanilla and water. Sift flour and salt, stir into mixture. Add pecans and mix wel . Shape into size of walnut and shape into crescent. Bake slowly at 325 degrees about 20 minutes. While warm, rol in powdered sugar.

Chocolate Covered Cherry Cookies 1 1/2 cups of all-purpose flour 1/2 cup of unsweetened cocoa powder 1/4 teaspoon of salt 1/4 teaspoon of baking soda 1/4 teaspoon of baking powder 1/2 cup of butter or margarine softened 1 cup of granulated sugar 1 egg 1 1/2 teaspoons of vanilla 1 -10 ounce jar of maraschino cherries, drained, reserve juice 1 - 6 ounce package of semisweet chocolate chips 1/2 cup of sweetened condensed milk In large bowl, stir together flour, cocoa powder, salt, baking powder and soda. In mixer bowl, beat together butter or margarine and sugar on low speed until fluffy. Add egg and vanilla; beat well. Gradually add dry ingredients to creamed mixture; beat until well blended. Shape dough into 1" balls; place on ungreased cookie sheet. Press


down center of dough with thumb. Drain Maraschino cherries, reserving juice. Place a cherry in the center indention of each cookie. In small saucepan combine chocolate pieces and sweetened condensed milk; heat over low heat until chocolate is melted. Stir in 4 teaspoons of the reserved cherry juice. Spoon about 1 teaspoon frosting over each cherry spreading to cover cherry. (frosting may be thinned with additional cherry juice if

necessary) Bake at 350 degrees or until done. Remove to wire rack to cool.

Old-Fashioned Walnut Balls

1 cup of butter or margarine 1/3 cup of brown sugar 1 teaspoon of vanilla 2 cups of flour, sifted 1/2 teaspoon of salt 2 cups of finely chopped walnuts Powdered sugar Cream butter, sugar, and vanilla until fluffy. Sift flour and salt together; add to creamed mixture. Mix wel ; stir in walnuts. Shape dough into walnut-sized balls. Bake on ungreased cookie sheet at 375 degrees for 12 to 15 minutes. Remove from cookie sheet with spatula. When still warm but cool enough to handle, roll in powdered sugar.

Almond Double Chip Cookies 3/4 cup of butter or margarine, softened 3/4 cup of packed light brown sugar 1 egg 1/2 teaspoon of almond extract 1 1/2 cups of all-purpose flour 1/4 teaspoon of baking soda A dash of salt 1 cup of semisweet chocolate chips 1 cup of vanilla milk chips 1/2 cup of slivered blanched almonds Preheat oven to 375'F. Line cookie sheets with parchment paper or leave ungreased. Beat butter and brown sugar in large bowl until creamy. Beat in egg and almond extract. Combine flour, baking soda and salt in small bowl. Blend in butter mixture. Stir in semisweet and vanilla milk chips and almonds. Drop dough by rounded tablespoonfuls, 3" apart, onto prepared cookie sheets. Bake 8-10 minutes or until light brown.


DO NOT OVERBAKE. Cool 2 minutes on cookie sheets; remove to wire racks to cool completely.

Almond Shortbread Cookies

1 cup of all-purpose flour 1/2 cup of cornstarch 1/2 cup of powdered sugar 1 cup of finely chopped almonds 3/4 cup of butter; softened Combine flour, cornstarch, and powdered sugar; stir in almonds. Add butter; blend with a wooden spoon until a soft dough forms. Shape dough into small balls. Place on ungreased cookie sheet; flatten each ball with lightly floured fork. Bake at 300 degrees for 20 to 25 minutes or until edges are only lightly browned.

Amish Sugar Cookies

1/2 cup of sugar 1/3 cup of powdered sugar 1/4 cup of butter or margarine (1/2 stick) 1/3 cup of vegetable oil 1 large egg 1 teaspoon of vanilla 1 teaspoon of lemon or almond flavoring 2 tablespoons of water 2 1/4 cups of all-purpose flour 1/2 teaspoon of baking soda 1/2 teaspoon of cream of tartar 1/2 teaspoon of salt Place sugars, margarine and oil in a mixer bowl and mix at medium speed until creamy. Add egg, vanilla, flavoring and water, and mix at medium speed for 30 seconds, scraping down the bowl before and after adding these ingredients. Stir remaining ingredients together to blend wel ; add to creamy mixture and mix at medium speed to blend. Form dough into 24 balls using 1 tablespoon dough per ball. Place balls on cookie sheets that have been sprayed with pan spray or lined with aluminum foil. Press balls down evenly to 1/2' with the back of a tablespoon dipped in water. Bake at 375 for 12 to 14 minutes, or until cookies are browned on the bottom and lightly browned around the edges. Remove cookies to a wire rack and cool to room temperature.

Butterscotch Cookies


1/2 cup of butter 2 cup of brown sugar 2 eggs 1/2 teaspoon of vanilla 3 1/2 cups of flour - sifted 1/2 teaspoon of cream of tartar 1 teaspoon of baking soda Cream butter, add sugar and then add eggs and vanilla. Sift flour with cream of tartar and baking soda and add to first mixture. Form into a rol and allow to stand in ice box overnight. Slice thinly and bake on a greased baking sheet at 375 F. for 10 minutes.

Rolled Butterscotch Cookies For The Cookies: 1 cup of brown sugar 1/2 teaspoon of salt 1/2 cup of butter, softened 1 egg 1/2 teaspoon of vanilla 1 3/4 cups of flour, sifted 1/2 teaspoon of baking powder 1/4 teaspoon of baking soda 1/4 teaspoon of cinnamon For The Glaze 1 1/2 cups of confectioner's sugar 1 slightly beaten egg white 1 tablespoon of butter, melted 1/8 teaspoon of salt 1/2 teaspoon of vanilla Food coloring, optional Mix sugar, salt and butter thoroughly. Add egg and vanilla and beat till fluffy. Sift flour, baking powder, soda and cinnamon and add to mixture. Chill well, several hours, or overnight. To Make The Glaze: Mix the glaze ingredients together until smooth. Rol the dough out until it is about 1/8 inch thick. Cut into Christmas shapes and bake on ungreased cookie sheet for 8-10 minutes at 350 degrees F. Let cool and glaze.

Christmas Butter Cookies 1 1 1 1 1 2 1

cup of butter cup of sugar egg tablespoon of milk teaspoon of vanilla 3/4 cups of all-purpose flour teaspoon of baking powder


1/4 teaspoon of salt Cream butter, gradually add sugar and beat until light and fluffy. Beat in egg, milk and vanilla. Combine flour, baking powder and salt. Gradually add to creamed mixture. Chill for ease in handling. Rol out dough to 1/8" thickness on lightly floured surface. Cut with floured cookie cutters into desired shapes. Bake on a cookie sheet in preheated 350 F oven 8-10 minutes or until lightly browned. Remove to wire racks to cool. Makes 4-5 dozen.

Christmas Fruitcake Cookies

1/2 cup of vegetable oil 1/2 cup of brown sugar 1 egg 1 1/4 cup of whole wheat flour 1/2 teaspoon of baking powder 1 teaspoon of ground cinnamon 1/4 teaspoon of ground cloves 1/4 teaspoon of ground allspice 1/4 cup of milk 1/2 cup of chopped walnuts 1/2 cup of raisins 1/2 cup of snipped dried apricots 1/2 cup of chopped dates Cream together the oil and sugar. Add the egg. Then blend in the remaining ingredients. Drop by spoonfuls onto a lightly oiled baking sheet. Bake in 350 F oven for about 10 minutes. Cool on a wire rack and store in a tightly closed container.

Christmas Ginger Cookies 6 cups of flour 1 tablespoon of baking soda 1 tablespoon of ginger 1 teaspoon of cloves 1 teaspoon of cinnamon 1 teaspoon of nutmeg 1/2 teaspoon of salt 1 cup of Crisco shortening 1 cup of molasses 1 cup of packed brown sugar 1/2 cup of water 1 large egg 1 teaspoon of vanilla Mix flour, soda, spices and salt. Beat shortening, molasses, sugar, water, egg and vanilla until well blended. Gradually beat in flour mixture. Will be soft. Divide


into fourths. Pat each 1/4 into 1" thick round. Wrap in plastic and refrigerate at least 3 hours or up to 1 week. Rol on lightly floured surface to 1/8" thick, cut with gingerbread men cutters and bake at 350 degrees for 10-12 minutes. Cool slightly on cookie sheet, then transfer to wire racks to cool completely.

Maple Sugar Cookies

2 1/2 cups of sifted Flour 1 teaspoon of baking Soda 1 teaspoon of cream of tarter 1/4 teaspoon of salt 1 1/3 cup of butter flavor Crisco 1 1/2 teaspoons of vanilla 2 tablespoons of pure maple syrup 2 cups of sugar 2 egg yolks Sift together the Flour, Soda, Tarter, and Salt, and set aside. Cream (Beat) the Crisco, Vanilla, and maple syrup until well mixed, then add the sugar gradually creaming until light and fluffy. Add Egg yolks one at a time and beat wel after each is added. Slowly add the Sifted dry ingredients and beat until just blended. Make Balls 1 1/2 inch (Approx) in Diameter and place 2 inches apart on an ungreased cookie sheet. Bake at 350 degrees for 9 to 11 min or until the edges just start to turn golden brown. Allow to cool at least two min on the sheet before removing to a rack until completely cool.

Orange Slice Cookies 4 eggs 2 cups of flour 1 teaspoon of baking powder A pinch of salt 2 1/2 cups of brown sugar 1 cup of chopped pecans 14 orange slices, cut in small pieces Shake a little flour over the small pieces of orange slices. Sift flour, salt and baking powder together. Beat eggs and add sugar and then flour mixture and last, the nuts and orange slices. Bake at 350 degrees for 15 minutes. For The Icing: 3 tablespoons of orange juice 3 tablespoons of butter


Heat together and thicken with powdered sugar, while still hot.

Danish Brown Spice Cookies 1 cup of butter or margarine, softened 1 cup of sugar 1 cup of dark corn syrup 2 teaspoons of cinnamon 1 teaspoon of ground cloves 1/2 teaspoon of baking soda mixed with 1 teaspoon of water 3 3/4 to 4 cups of flour Cream butter or margarine with sugar and corn syrup. Stir in cinnamon, cloves and baking soda mixture. Add flour a little at a time, mixing wel after each addition until stiff dough forms. Cover dough and refrigerate until firm. Heat oven to 400 degrees. Rol dough to /8-inch thickness on floured surface. Cut with cookie cutters into reindeer or desired shapes. Or rol dough into logs about 1-inch in diameter and slice crosswise into 1-inch-thick rounds. Bake on ungreased cookie sheets until lightly browned, about 8 to 10 minutes.

Mocha Walnut Christmas Cookies 1 - 12 oz. pkg. of semi-sweet chocolate morsels, divided 2 tablespoons of instant coffee 2 teaspoons of boiling water 1 1/4 cups of all-purpose flour 3/4 teaspoon of soda 1/2 teaspoon of salt 1/2 cup of butter, softened 1/2 cup of sugar 1/2 cup of firmly packed brown sugar 1 egg 1/2 cup of chopped walnuts Preheat oven to 350 degrees. Melt over hot (not boiling water), 1/2 cup chocolate morsels. Stir until smooth and cool to room temperature. In small cup, dissolve coffee in boiling water and set aside. In small bowl, combine flour, soda, and salt. Set aside. In large bowl, combine butter, sugars, and coffee. Beat until creamy. Add egg and melted chocolate morsels. Mix wel . Then gradually add flour mixture. Stir in the remaining chocolate morsels and walnuts. Drop by rounded measuring tablespoonfuls

onto ungreased cookie sheets. Bake 10 to 12 minutes. Allow to stand 2-3 minutes before removing from cookie sheets; cool completely.


Swedish Christmas Cookies 1 cup of butter 2 egg yolks Dash salt 1 egg white, slightly beaten 4 tablespoons of chopped almonds 3/4 cup of sugar 1 teaspoon of almond extract 2 1/2 to 2 3/4 cups of flour 2 tablespoons of sugar Cream butter and sugar until light and fluffy. Beat in egg yolks and almond extract. Add salt. Sift in flour and mix well. Make it pliable dough and chill 30 minutes. To shape, divide dough into 6 equal portions. Rol out each portion to make a rope, about 24" long. Divide each into 2" strips. Place on cookie sheets. Brush with egg whites and sprinkle with sugar and almonds. Bake at 375 degrees for about 10 minutes or until cookies feel firm and are lightly browned around the edges. Let cool on cookie sheet a few minutes then remove to a wire rack to cool completely.

Christmas Nuggets Mix: 2 cups of flour with 1 teaspoon of salt. Cream: 1/2 cup of shortening with 1/2 cup

of butter and 1/2 cup of powdered sugar. Blend in 1 tablespoon of vanilla and 1/2 cup

of chopped nuts Add to the flour mixture. Shape into small balls. Top with candied red and green cherries or a half pecan. Bake at 325 degrees for 25 minutes. After cooled sprinkle with powdered sugar.

Christmas Jewels 1 cup of flour 2 tablespoons of sugar 1/3 cup of margarine 1 cup of finely chopped pecans 1 1/4 cup of sugar 2 tablespoons of flour 2 eggs, beaten 2 tablespoons of milk 1 tablespoon of grated orange peel 1 teaspoon of vanilla 1 cup of chopped cranberries Combine 1 cup flour, 2 tablespoons sugar, and cut in 1/3 cup margarine to form a coarse mixture. Stir in 1/2 cup pecans. Press into 9 x 13 inch pan. Bake 15 minutes at


350 degrees. Combine other ingredients and fold in cranberries and remaining pecans. Spread over partially baked crust. Bake 25-30 minutes until top is brown. Cool on rack and cut into bars while warm. Cool and eat!!


Holiday Candy & Fudge

Index

PECAN PRALINES ................................................................................................................................. 3 RASPBERRY DIVINITY ......................................................................................................................... 4

CHOCOLATE TURTLES ......................................................................................................................... 5

COCONUT BON BONS .......................................................................................................................... 6

MARTHA WASHINGTON CANDY ...................................................................................................... 7

OLD FASHION PEANUT BRITTLE ..................................................................................................... 8

ALMOND BARK CANDY

...................................................................................................... 9

COCONUT JOYS ............................................................................................................... 10 CARAMEL SNAPPERS ......................................................................................................................... 11

MAPLE NUT CANDY .......................................................................................................... 12

FUDGE MELTAWAYS ........................................................................................................ 13 EASY CHRISTMAS DIVINITY ........................................................................................................... 14

POTATO CANDY

.............................................................................................................. 15


PEPPERMINT PATTIES ..................................................................................................... 16 LAYERED MINT FUDGE .................................................................................................................... 17

HOLIDAY FUDGE ................................................................................................................................ 18

PEANUT BUTTER FUDGE .................................................................................................................. 19

MARSHMALLOW FUDGE ................................................................................................................... 20

ROCKY ROAD FUDGE ........................................................................................................................ 21 WHITE FUDGE ..................................................................................................................................... 22

WHITE CHOCOLATE FUDGE

............................................................................................................ 23

SOUR CREAM FUDGE ........................................................................................................................ 24

EAT YOUR HEART OUT FUDGE ........................................................................................................ 25

MARBLE FUDGE .................................................................................................................................. 26

DOUBLE DECKER FUDGE ................................................................................................................. 27 FOOLPROOF DARK CHOCOLATE FUDGE ..................................................................................... 28

OLD - FASHIONED FUDGE

................................................................................................................. 29 BEST EVER FUDGE ............................................................................................................................. 30

SNOWY WHITE FUDGE ...................................................................................................................... 31

CHOCOLATE MINT FUDGE ............................................................................................................... 32

OLD - TIME FUDGE .............................................................................................................................. 33 PENACHE ............................................................................................................................................... 34

RIBBON FANTASY FUDGE ................................................................................................................ 35

MAPLE NUT FUDGE ........................................................................................................................... 36 BUTTERMILK FUDGE ......................................................................................................................... 37

BUTTERSCOTCH FUDGE .................................................................................................................... 38

CHOCOLATE VELVET FUDGE ........................................................................................................... 39

MILLION DOLLAR FUDGE

................................................................................................................ 40

5 MINUTE FUDGE

............................................................................................................................... 41 TRIPLE CHOCOLATE FUDGE ............................................................................................................ 42


PECAN PRALINES 1 cup of brown sugar 1 cup of sugar 1 cup of milk 1 tablespoon of maple syrup 1 tablespoon of butter 1/8 teaspoon of salt 1 cup of chopped pecans Combine sugars and milk. Cook over low heat, stirring constantly until sugars are dissolved and mixture boils. Cook until thermometer registers 224. Add butter and pecans. Cook until a small amount of mixture forms a soft ball when dropped in cold water. Cool quickly to lukewarm. Stir in maple syrup and heat until thick. Drop on a buttered surface and flatten out into patties.

RASPBERRY DIVINITY 3 cups of sugar 1 – 3 oz. Package of raspberry gelatin 1/2 cup of flaked coconut 2 egg whites, stiffly beaten 3/4 cup of light corn syrup 1 cup of chopped pecans 3/4 cu of water Combine sugar, corn syrup, and water. Bring to a boil, stirring constantly. Reduce heat and cook to hard ball stage. Combine beaten egg whites and gelatin - beat until mixture forms stiff peaks. Pour hot syrup slowly into egg

whites, beating until candy loses gloss and holds shape. Fold in coconut and nuts (optional). Pour into greased 9 inch square pan. Top with rows of chopped nuts and coconut.

CHOCOLATE TURTLES For The Turtles: 2 squares of chocolate 1/2 cup of margarine 2 eggs 3/4 cup of sugar 1 cup of flour 1 teaspoon of vanilla For The Icing: 1/2 square of chocolate 1/2 cup of brown sugar 1/4 cup of water 2 1/2 tablespoons of butter Powdered sugar Melt 2 squares of chocolate and 1/2 cup of margarine. Beat 2 eggs. Add sugar. Fold chocolate mixture into egg mixture. Fold in 1 cup flour and 1 teaspoon vanilla. Drop by teaspoon on hot waffle iron (low). Bake 50 seconds. Cool and frost. ICING: Boil chocolate, brown sugar, water, and butter 3 minutes. Take off heat. Add powdered sugar until thick. Put on turtles. Sprinkle with ground nuts.


COCONUT BON BONS 3/4 cup of instant potatoes (2 servings cooked, but not seasoned) 4 cups of flaked coconut 1 – 16 oz. package of powdered sugar 1 teaspoon of almond extract Stir together the instant potatoes, coconut, powdered sugar, and the almond extract, mixing thoroughly. Refrigerate the mixture for 1 to 2 hours. Melt a 12 ounce bag of semi-sweet chocolate chips and 1/3 of a bar of paraffin was in a double boiler. Shape the coconut mixture into small bal s and dip in the melted chocolate. Lay on waxed paper until cool.

MARTHA WASHINGTON CANDY 1 can of Eagle Brand milk 2 lbs. of powdered sugar 1 stick of margarine, melted 1 teaspoon of vanilla 1 lb. of pecans, chopped 1/4 lb. of paraffin wax 1 giant package of semi-sweet chocolate chips Mix the first five ingredients together wel . Shape into small bal s and drop on wax paper and chill in ice box. Melt wax and chocolate chips in double boiler and dip candy with a toothpick in chocolate then set on the wax paper.

OLD FASHION PEANUT BRITTLE 2 cups of sugar 1 cup of water 1 tablespoon of butter or margarine 1 to 2 cups of peanuts 1 cup of light corn syrup 3/4 teaspoon of salt 1 teaspoon of soda Mix sugar and water, syrup in heavy cast iron skillet over moderate heat. Heat until thermometer reaches 236 degrees (takes 15 to 20 minutes). Add butter and salt. Add soda last, stirring. Pour into cookie sheet.

ALMOND BARK CANDY

1 lb. of white chocolate 1/2 cups of raisins 1/2 cup of almonds, chopped Melt chocolate until smooth. Add raisins and almonds. Pour onto wax paper this will be a thin candy. Let cool then break into pieces.

COCONUT JOYS 1/2 cup of butter or margarine 2 cups of powdered sugar 3 cups of shredded coconut 2 squares (1 oz. each) of unsweetened chocolate In top of double boiler melt margarine. Remove from heat. Add sugar and coconut; mix wel . Shape rounded teaspoonfuls of coconut mixture into balls.


Make a depression in the center of each ball and place on a platter or cookie sheet. Set aside. melt chocolate in the top of clean double boiler. Fill centers of coconut balls with melted chocolate and chill until firm.

CARAMEL SNAPPERS

1 1/2 cups of pecan halves 25 vanilla caramels 1 tablespoon of margarine or butter 1/2 cup of semi-sweet chocolate pieces 1 teaspoon of shortening Spread pecans into a single layer in a shallow baking pan. Bake in a 350 degree oven about 10 minutes or until toasted, stirring occasionally. Line a baking sheet

with foil. Butter the foil. On foil, arrange pecans in groups of 3, flat side down. In a heavy saucepan, combine caramels and margarine. Cook and stir over low heat until melted and smooth. Remove from heat. Drop about 1 teaspoons melted caramel mixture onto each group of pecans. Let caramel pieces stand until firm (about 20 minutes). In a small saucepan, heat chocolate pieces and shortening over low heat, stirring constantly until melted and smooth. Remove from heat, with a narrow spatula. Spread a small amount of melted chocolate mixture over the top of each caramel piece. Let stand until firm. Remove from baking sheet. Store tightly covered. Makes 30 pieces.

MAPLE NUT CANDY 1/2 cup of butter 4 tablespoons of whipping cream 1/2 cup of chopped walnuts 1 lb. of sifted powdered sugar 3/4 teaspoon of maple flavoring Mix above ingredients with mixer until creamy. Let cool in refrigerator for 2 hours. Rol in small balls and rol in powdered (extra) sugar. Put back in refrigerator for 2 hours to set up. 2 sq. 6 oz. bag of semi-sweet chocolate chips 2 teaspoons of butter 2 inches of wax Melt in double boiler. Use toothpick to quickly dunk candy into chocolate; set candy on waxed paper and put dab of melted chocolate over toothpick hole. Store in refrigerator or freezer until ready to eat.

FUDGE MELTAWAYS 1/2 cup of butter 1 (1 oz.) square of unsweetened chocolate 1/4 cup of granulated sugar 1 teaspoon of vanilla 1 egg, beaten 2 cups of graham cracker crumbs 1 cup of shredded coconut 1/4 cup of butter 1 tablespoon of milk or cream 2 cups of powdered sugar


1 teaspoon of vanilla 1 1/2 (1 1/2 oz.) square unsweetened chocolate Melt 1/2 cup butter and 1 square chocolate in saucepan. Blend granulated sugar, 1 teaspoon vanilla, egg, crumbs and coconut into butter-chocolate mixture. Mix wel and press into ungreased 11 1/2 x 7 1/2 inch baking dish. Refrigerate. Mix 1/4 cup butter, milk, powdered sugar and 1 teaspoons vanilla. Spread over crumb mixture. Chill. Melt 1 1/2 squares chocolate and spread evenly over chilled filling. Chill again. Cut into small squares before completely firm.

EASY CHRISTMAS DIVINITY 3 cups of sugar 3/4 cup of light corn syrup 3/4 cup of water 2 egg whites 1 (3 oz.) pkg. strawberry or lime flavored gelatin 1 cup of chopped pecans 1/2 cup of shredded coconut (optional) Combine sugar, corn syrup and water in saucepan. Bring to boiling point. Reduce heat, cook to hard boil stage. Beat egg whites until fluffy. Add dry gelatin gradually, beating until stiff peaks form. Pour syrup slowly into egg white mixture, beating constantly until candy holds shape and loses gloss. Stir in nuts

and coconut. Pour quickly into 9 inch buttered pan. Let stand until firm. Dip knife blade into hot water, cut candy as desired.

POTATO CANDY

1 cup of warm unseasoned mashed potatoes 1/2 teaspoon of salt 2 teaspoons of vanilla 2 lbs. of confectioners' sugar Flavoring (optional) Coconut (optional) Chopped nuts (optional) Dipping chocolate Combine potatoes, salt and vanilla in a 4 quart mixing bowl. Sift confectioners' sugar over potato, stirring and adding about 1 cup at a time. Mixture will liquefy when first sugar is added, then gradually begin to thicken. When it becomes the consistency of stiff dough, knead it even though all of the sugar hasn't been added or add more sugar to make a stiff dough if needed. Add flavoring, coconut or chopped nuts and mix thoroughly. After kneading, cover with a damp cloth; chill until a small amount can be rolled into a ball. Shape in small balls and dip in melted chocolate, rol in chopped nuts or coconut if desired.

PEPPERMINT PATTIES 8 tablespoons of corn syrup


4 tablespoons of soft butter 3 lbs. of sifted powdered sugar 1 can of condensed milk Peppermint flavoring 1/2 lb. bar chocolate (sweetened or unsweetened) 1/2 bar of paraffin wax Combine corn syrup, soft butter, icing sugar, condensed milk. Add 1 peppermint flavoring to taste. Mix wel until it kneads like heavy dough. Rol dough to 1/8 inch thick. Use small cookie cutter for patties. Let harden on wax paper, then dip. Melt chocolate and paraffin in tall can over boiling water; cool slightly and then dip patty. Let cool on wax paper.

LAYERED MINT FUDGE

12 oz. package of chocolate chips 1 – 14 oz. can sweetened condensed milk 2 teaspoons of vanilla 1 cup of white chocolate chips 1 tablespoon of peppermint extract 1 drop green food coloring In heavy saucepan melt chocolate chips and 1 cup of the milk over low heat. Add vanilla. Spread 1/2 the mix into waxed paper-lined 8 or 9-inch square pan. Chill 10 minutes or until firm. Hold remaining mix at room temperature. In heavy saucepan melt white chocolate chips and the rest of the milk. Add peppermint extract and food coloring. Spread on chilled chocolate layer. Chill 10 minutes. Spread remaining chocolate. Chill 2 hours.

HOLIDAY FUDGE 3 cups of sugar 1 cup of milk 2 tablespoons of butter 2 squares of chocolate 1 teaspoon of vanilla 1/2 cup of black walnuts 1/2 cup of figs, chopped 1/2 cup of raisins, chopped Mix the sugar, milk, butter and chocolate. Cook until a soft ball forms when tested in cold water. Stir frequently during cooking. When fudge is done, remove from fire and set in a cool place. Do not disturb for 20 minutes or more. Add other ingredients. Beat until very stiff. Place in a buttered plate. Take the fudge up in hands and knead for 5 minutes. Pat into a shape 1" thick. Cut in cubes.

PEANUT BUTTER FUDGE 2 cups of sugar 1 cup of milk Pinch of salt 2 tablespoons of butter


1 teaspoon of vanilla 3/4 cup of crunchy peanut butter or smooth peanut butter Boil sugar, milk and salt for 10 minutes. Add butter. Continue boiling until mixture forms a soft ball in cold water. Remove from heat. Add vanilla and peanut butter. Beat until mixture starts to set. Pour quickly into buttered pan. Once it starts to set, it hardens fast.

MARSHMALLOW FUDGE 2 1/4 cups of sugar 3/4 cup of evaporated milk 1/4 cup of margarine 1/4 teaspoon of salt 1 cup of marshmallow cream (or 16 lg. marshmallows) 6 oz. package of semi-sweet chocolate chips 1 teaspoon of vanilla Chopped nuts (optional) Mix together sugar, evaporated milk, margarine and salt. Then bring to a boil over medium heat, stirring constantly. Remove mixture from heat and add remaining ingredients. Pour into buttered pan and chill.

ROCKY ROAD FUDGE 2 tablespoons of margarine 1 – 12 oz. package of semi-sweet chocolate chips 1 – 14 oz. can of Eagle Brand milk 2 cups of dry roasted peanuts 1 – 10 1/2 oz. package of miniature marshmallows In saucepan melt morsels with Eagle Brand and 2 tablespoons margarine. Remove from heat and add peanuts and marshmallows. Stir thoroughly and spread into waxed paper-lined 13 x 9 inch pan. Chill 2 hours.

WHITE FUDGE 2 cups of sugar 1 cup of light cream or evaporated milk 1/2 cup of butter 1/2 cup of flaked coconut 1 teaspoon of vanilla 8 oz. of white almond bark 1 cup of miniature marshmallows 1/2 cup of chopped walnuts Boil sugar, cream and butter to a soft ball stage (234 degrees). Remove from heat. Add almond bark and marshmallows. Beat until melted. Stir in nuts, coconut and vanilla. Put in 9x9 inch buttered pan. Cut in squares when cool.

WHITE CHOCOLATE FUDGE

2 cup of sugar 3/4 cup of sour cream 1/2 cup of margarine 12 oz. of white chocolate chips 1 – 7 oz. jar of marshmallow cream 3/4 cup of walnuts Mix together sour cream and margarine bring to full rolling boil, boil to soft ball stage. Remove from heat, add chocolate until melted, add marshmallow creme


and nuts, put in greased 8 or 9 inch pan, cool at room temperature, cut in squares. Makes 2 1/2 pounds

SOUR CREAM FUDGE 2 cups of sugar 2 tablespoons of white corn syrup 1 cup of sour cream 1/2 cup of black walnuts 1 teaspoon of vanilla Mix sugar, corn syrup, butter and sour cream together. Cook over medium heat until reaches the soft ball stage. Cool to room temperature. Beat until thick and

pour all at once onto buttered platter. Do not spread top, it will be glossy and uneven.

EAT YOUR HEART OUT FUDGE 1 1/2 cups of powdered sugar 1/4 cup of milk 1/4 teaspoon of salt 1/2 cup of butter 1 – 12 oz. package of chocolate chips 3/4 cup of chunky peanut butter 1/2 teaspoon of vanilla extract Cut a piece of foil big enough to fit inside and up over the edges of an 8" X 8" X 2" baking dish or pan. Place foil in pan and press against bottom, sides and corners to fit pan. Stir in a large microwave bowl the powdered sugar, milk and salt. Add the butter. Microwave, uncovered for 1 minute on high. Stir. Microwave at high for 1 1/2 minutes. Stir. Microwave 1 1/2 minutes longer or until bubbling. Quickly add chocolate chips, peanut butter and vanilla. Stir until blended. Spoon into foiled pan and press into an even layer. Refrigerate at least 2 hours. Peel off foil. Cut into small squares.

MARBLE FUDGE 1 – 12 oz. package of semi-sweet chocolate chips 1 – 12 oz. package of butterscotch chips 1 cup of peanut butter 1 – 10 1/2 oz. package of mini marshmallows 1 cup of salted nuts Combine chocolate, butterscotch and peanut butter in large glass bowl. Microwave on medium 5 minutes. Stir until melted. Fold in marshmallows and peanuts. Spread in a buttered 13 x 9 inch pan. Refrigerate for several hours or until set. Cut into squares.

DOUBLE DECKER FUDGE 2 cups of Reese's peanut butter chips, divided 1/4 cup of butter, melted 1/2 cup of Hershey's cocoa 1 teaspoon of vanilla 4 1/2 cups of sugar 1 – 7 oz. jar of marshmallow creme


1 1/2 cups of evaporated milk 1/4 cup of butter Line a 9 X 13 X 2 inch pan with foil. Place 1 cup peanut butter chips in medium bowl; set aside. In second medium bowl, blend 1/4 cup melted butter, cocoa and vanilla until smooth; add 1 cup peanut butter chips. In heavy 4-quart saucepan, combine sugar, marshmallow creme, evaporated milk and 1/4 cup butter. Cook, stirring constantly, over medium heat until mixture comes to a rolling boil; boil and stir 5 minutes. Remove from heat, immediately add half of hot mixture to bowl with peanut butter chips only. Pour remainder into cocoa mixture; stir to blend. Beat peanut butter mixture until chips are completely melted; spread evenly in prepared pan. Beat cocoa mixture until chips are melted and mixture thickens. Spread evenly over top of peanut butter layer. Cool; remove from pan.

Remove foil; cut into squares. Store in airtight container in a cool, dry place. About 4 pounds.

FOOLPROOF DARK CHOCOLATE FUDGE 3 – 6 oz. packages semi-sweet chocolate chips 1 – 14 oz. can of sweetened condensed milk 1 cup of chopped walnuts A dash salt 1 1/2 teaspoons of vanilla In a heavy saucepan, over low heat, melt chips with sweetened condensed milk and salt. Remove from heat; stir in nuts and vanilla. Spread evenly into a foil or wax paper lined 8 or 9" square pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store loosely covered at room temperature.

OLD - FASHIONED FUDGE 3 cups of sugar 1 env. of unflavored gelatin 1 cup of milk 1/2 cup of light corn syrup 3 squares (1 oz. size) of unsweetened chocolate 1 1/4 cup of butter or margarine 2 teaspoons of vanilla extract 1 cup of coarsely chopped walnuts Butter 8 X 8 X 2 inch pan. In 3 1/2 quart saucepan, mix sugar with dry gelatin. Add milk, corn syrup, unsweetened chocolate, and butter. Cook over medium heat and, stirring frequently, to 238 degrees on candy thermometer, or until a little in cold water forms soft ball that flattens when removed from water. Remove from heat. Pour into large mixing bowl. Stir in vanilla. Cool 25 minutes. Beat with wooden spoon until candy thickens. Stir in walnuts. Spread in prepared pan. Let cool, then cut into squares. Makes about 2 1/2 pounds.


BEST EVER FUDGE 2 cups of sugar 2 tablespoons of butter 1/3 cup of white Karo syrup 2/3 cup of milk 2 squares of chocolate 1 teaspoon of vanilla Put all of the above into a heavy saucepan and cook until a soft bal forms (about 5 minutes). Beat until slightly thick - then add any of your favorite nuts if you want to. Put in a buttered pie dish or square cake pan. Let set until cool and cut into squares.

SNOWY WHITE FUDGE

3 cups of sugar 1/2 cup of butter 1 – 5 oz. can of evaporated milk 1 – 7 oz. jar of marshmallow creme 1 cup of chopped walnuts 1 teaspoon of vanilla In heavy saucepan, combine sugar, butter and milk. Bring to a rolling boil over medium heat, whisking constantly to prevent scorching, continue for 5 minutes. Remove from heat, add marshmallow creme and stir until smooth. Add walnuts and vanilla and stir until blended. Pour into a buttered 8 inch square pan. Place on wire rack to cool. Cut into squares. Yield: about 3 pounds.

CHOCOLATE MINT FUDGE

1 – 12 oz. Package of semi-sweet chocolate chips 1 – 14 oz. can of sweetened condensed milk 6 oz. of white chocolate chips 2 teaspoons of vanilla 1 tablespoon of peppermint extract Add one cup milk to chocolate chips. Melt. Add vanilla. Pour 1/2 of the mixture into an 8 x 8 inch wax paper-lined pan. Let cool for 10 minutes. Melt white chocolate with the remaining milk. Add peppermint and green food coloring. (Mixture wil be very thick.) Spread on first layer. Let cool another 10 minutes. Top with other half of chocolate mixture. Let cool. Remove from pan, remove paper. Cut into squares.

OLD - TIME FUDGE 2 cups of sugar 3/4 cup of heavy cream 2 sq. (oz.) unsweetened chocolate, coarsely chopped 1 teaspoon of light corn syrup 2 tablespoon of butter 1/2 cup of coarsely chopped nuts 1 teaspoon of vanilla Butter sides of a heavy 2 quart saucepan. In it combine sugar, milk, chocolate and corn syrup. Cook and stir over medium heat until sugar dissolves and


mixture comes to boiling. Continue cooking to 234 degrees (softball stage), stirring only as necessary to prevent sticking (mixture should boil gently over surface). Immediately remove from heat; add butter but Do Not stir. Cool, without stirring, to 110 degrees or lukewarm (should take 35-40 minutes). Add nuts and vanilla. Beat vigorously until fudge becomes thick and just loses its gloss (should take 7-10 minutes). Immediately spread in a buttered 9 x 5 x 3 inch loaf pan. Score into squares while warm; cut when firm. Makes 1 1/4 pounds. *For a lighter consistency use milk instead of heavy cream.

PENACHE

2 cups of packed brown sugar 1 cup of white sugar 1 cup of milk or canned milk 1/2 cube of butter 2 teaspoon of vanilla Mix brown and white sugars with milk. Cook on top of stove to soft ball stage. Remove from stove and add butter. Allow to cool, about 10 minutes then add vanilla. Beat by hand or with mixer until smooth and creamy. Put in 9x9 inch pan and spread evenly. Cool and eat.

RIBBON FANTASY FUDGE 3 cups of sugar 3/4 cup of margarine 2/3 cup of evaporated milk 1 – 6 oz. pkg. semi-sweet chocolate pieces 1 – 7 oz. jar Kraft marshmallow cream 1 teaspoon of vanilla 1/2 cup of peanut butter Combine 1 1/2 cup sugar, 6 tablespoons margarine and 1/3 cup milk in a 1 1/2 quart saucepan; bring to full rolling boil stirring constantly. Continue boiling 4 minutes over medium heat, stirring constantly to prevent scorching. Remove from heat, stir in chocolate pieces until melted. Add 1 cup marshmallow cream and 1/2 teaspoon vanilla; beat until well blended. Pour into a greased 9x13 inch pan. Repeat with remaining ingredients substituting peanut butter for chocolate pieces. Spread over the chocolate layer. Cool at room temperature. Cut into squares.

MAPLE NUT FUDGE 1 cup of maple syrup 1 cup of white sugar 1/2 cup of cream 1/4 cup of butter 1/2 cup of walnuts 1/2 teaspoon of vanilla Boil sugar, cream, and butter until soft bal stage is reached. Add nuts and vanilla. Beat until ready to pour into buttered tins.

BUTTERMILK FUDGE 1 teaspoon of soda 1 cup of buttermilk


2 cup of sugar 2 tablespoon of corn syrup 1/2 cup of margarine 1 cup of nuts Blend soda and buttermilk, stirring wel . Pour sugar into large boiler, add buttermilk mixture, corn syrup and margarine. Bring to a boil, cook to 240 degrees on candy thermometer or to medium soft bal stage. Remove from heat, beat wel , stir in nuts. Pour candy into buttered dish or drop by spoonfuls onto waxed paper.

BUTTERSCOTCH FUDGE 2 1/2 cups of white sugar 1 1/2 cup of brown sugar 1 stick of butter 1/8 teaspoon of salt 1/2 cup of white syrup 1 cup of light cream 1/4 teaspoon of butterscotch flavoring 1 cup of chopped pecans Combine and cook to a soft ball stage (when dropped in cold water). Remove from stove; add: 1/4 teaspoon butterscotch flavoring. Beat until creamy and ready to set up; add 1 cup chopped pecans. Pour onto buttered plates and cool before cutting into squares.

CHOCOLATE VELVET FUDGE 4 1/2 cup of sugar 1 tablespoon of cornstarch 1/2 teaspoon of salt 1 – 13 oz. can of evaporated milk 1/2 cup of butter or margarine 1 – 16 oz. package of marshmallows 1 – 12 oz. package of chocolate chips 1 – 8 oz. milk chocolate candy bar, broken up 2 teaspoons of vanilla 2 cups of chopped walnuts Combine sugar, cornstarch and salt in heavy 5 quart Dutch oven. Stir in evaporated milk and butter. Cook over medium heat, stirring constantly, until mixture comes to rolling boil. Boil 8 minutes, stirring frequently. Remove from heat. Stir in marshmallows, chocolate chips, milk chocolate and vanilla; beat until smooth. Stir in walnuts. Pour into buttered 10 x 15 inch pan. Cool and cut in 1 1/4 inch squares.

MILLION DOLLAR FUDGE 13 1/2 oz. of evaporated milk 4 cups of sugar 2 tablespoons of butter A Dash of salt Boil for 7 minutes. Pour over: 12 oz. of chocolate chips 12 oz. of broken German sweet chocolate


8 oz. of marshmallow fluff 2 1/2 cups of chopped nuts 1 teaspoon of vanilla Beat until wel combined and creamy. Pour into buttered pan. Let set, then cut. This recipe makes 5 pounds of fudge.

5 MINUTE FUDGE 2/3 cup of evaporated milk 1 2/3 cups of sugar 1 1/2 cups of diced marshmallows 1 1/2 cups of semi-sweet chocolate bits 1 teaspoon of vanilla 1/2 cup of pecans or walnuts Combine milk and sugar in saucepan. Cook on medium heat for 5 minutes, stirring constantly. Remove from heat. Add remaining ingredients and beat until marshmallows and chocolate bits have completely dissolved. Add nuts. Pour into buttered square pan.

TRIPLE CHOCOLATE FUDGE

4 1/2 cups of sugar 1 teaspoon of salt 1/2 cup of butter 1 – 13 oz. can of evaporated milk 1 12 oz. bag of chocolate chips 4 – 4 oz. bars of German's sweet chocolate, broken into 1 inch chunks 9 oz. of milk chocolate, broken into 1 inch chunks 2 teaspoons of vanilla 4 cups of coarsely chopped toasted nuts In 6 quart Dutch oven, combine sugar, salt, butter and milk. Bring to simmer, stirring constantly, over medium heat. As soon as first bubble is seen, boil mixture exactly 8 minutes. Remove from heat immediately. Quickly stir in remaining ingredients. Blend thoroughly. Pour into two oiled 9 x 13 inch pans. Cover with foil and refrigerate until firm. Slice as desired. Bring to room temperature before serving for fullest flavor. Store in refrigerator or freezer.


Fruit of the Month Oranges

Recipes

Orange Sorbet Makes 8 (1/2 cup) servings Each serving equals one 5 A Day serving 1 cup sugar 1 cup water 2 Tbsp light-colored corn syrup 4 cups fresh orange juice 1/4 tsp orange zest Combine first 3 ingredients in a small saucepan. Bring to a boil over mediumhigh heat; cook 45 seconds or until sugar dissolves. Remove from heat; cool completely. Stir in orange juice. Pour mixture into the freezer can of an icecream freezer, and freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm. Serve with orange zest on top. Nutritional analysis per serving: calories 167, protein 1g, fat 0g, percent calories from fat 1%, cholesterol 0mg, carbohydrates 42g, fiber 0g, sodium 9mg


Confetti Appleslaw Makes 8 servings Each serving equals one and one half 5 A Day servings Source: Produce for Better Health 2 Tbsp orange concentrate, defrosted 1 red apple, unpeeled, cored, and diced 4 cups cabbage, shredded 2 small red onions, finely shredded 1 red or green sweet pepper, thinly sliced 3 Tbsp raisins 1 Tbsp calorie-reduced mayonnaise 1/2 cup plain low-fat yogurt 1/2 tsp dry mustard 1/8 tsp Paprika 1/8 tsp freshly ground black pepper In a large bowl, stir together juice concentrate and diced apple. Add cabbage, onion, pepper and raisins. In a small bowl, stir together mayonnaise, yogurt, mustard, paprika, and pepper. Add to vegetable mixture. Cover tightly and refrigerate until ready to serve. Nutritional analysis per serving: calories 59, protein 2g, fat 0g, percent calories from fat 4%, cholesterol 1mg, carbohydrates 14g, fiber 2g, sodium 31mg Cous Cous with Chicken, Citrus, & Scallions Makes 2 servings Each serving equals one 5 A Day serving Source: Produce for Better Health 1 tsp olive or vegetable oil 1/2 pound chicken breast, sliced 4 scallions (green onions), diced 1 cup low-sodium chicken broth 1/2 cup canned mandarin oranges, drained and rinsed 1/2 grapefruit, peeled and sliced into small pieces, with pith removed 1 5.7 oz box cous cous, cooked (follow instructions on box) 1 tbsp. sliced almonds, toasted* In a large pan on medium-high heat, heat oil and then add chicken slices. Brown them lightly on all sides. Making sure they are cooked throughout, remove them, and set aside. Add scallions to pan and sauteĂ…L them for 5-10 minutes until tender. Stir in broth and bring to a simmer. Stir in orange segments, grapefruit segments, and chicken, and simmer for 5 minutes until all ingredients are heated throughout. Add cooked cous cous and stir well. Sprinkle with toasted almonds, and serve. *To toast almonds, spread them in a small pan and bake them at 350Ă…ĂŁ F for 5-6 minutes, stirring once, until they have developed a pale brown color. Nutritional analysis per serving: calories 223, protein 9g, fat 6g, percent calories from fat 24%, cholesterol 11mg, carbohydrates 35g, fiber 4g, sodium 102mg


Sweet & Sour Shrimp With Oranges Makes 4 servings Each serving equals two 5 A Day servings Source: Sunkist Growers 1 medium onion, coarsely chopped 1 medium green bell pepper, coarsely chopped 3/4 cup ketchup (no salt added) 1/2 Sunkist lemon, peeled and juiced 1 tbsp cornstarch 3 tbsps brown sugar 1/2 cup fresh squeeze orange juice 1/4 tsp ground ginger or 2 tsps fresh grated ginger root 3 Sunkist oranges, peeled, cut into bite-size pieces 20 small to medium cook shrimp, with tails and shells removed (about 7 oz) 3 cups cooked rice (no salt added) Chopped cilantro or parsley In large non-stick skillet, spray with no-stick cooking spray, cook onion and green pepper over medium-high heat until tender but not browned. Add ketchup, lemon peels, and lemon juice. Blend cornstarch and sugar with orange juice and ginger; add to sauce. Cook, stirring until thickened. Add orange pieces and shrimp; heat. Serve over hot-cooked rice. Sprinkle with chopped cilantro. Serve with lemon wedges, if desired. Nutritional analysis per serving: calories 334, protein 11g, fat 1g, percent calories from fat 3%, cholesterol 46mg, carbohydrates 72g, fiber 5g, sodium 66mg Citrus Tossed Salad and Vinaigrette Dressings Makes 6 servings Each serving equals one 5 A Day serving Source: Florida Department of Citrus 6 torn mixed salad greens 3 oranges or 2 grapefruit, peeled, sectioned, and seeded 1 1/2 cups peeled jicama cut into thin strips 1 medium red onion, sliced and separated into ring 1/3 cup Citrus Vinaigrette or another flavor vinaigrette Choose from four fabulous flavors of vinaigrette to add a gourmet touch to this salad. Because orange juice concentrate replaces part of the oil included in a vinaigrette, these vinaigrettes have only 2 g of fat and 34 calories per tbsp. instead of 6 g of fat and calories. In a large salad bowl combine torn mixed greens, orange or grapefruit sections, jicama, and onion ring. Drizzle with the vinaigrette (see below); toss. Serve at once. Nutritional analysis per serving (salad): calories 61, protein 2g, fat 0g, percent calories from fat 3%, cholesterol 0mg, carbohydrates 14g, fiber 5g, sodium 17mg Citrus Vinaigrette: In a screw-top jar combine 3/4 cup frozen orange juice concentrate, thawed; 1/4 cup vinegar; 1/4 cup olive oil; 1/4 cup water; and 1/4 tsp. pepper.


Shake well to mix. Cover and chill for up to 1 week. Before using, let stand at room temperature about 15 minutes, then shake well. Makes 1 1/2 cups dressing. Garlic-Citrus Vinaigrette: To 1/3 cup Citrus Vinaigrette, add 1 medium clove garlic, crushed. Ginger-Citrus Vinaigrette: To 1/3 cup Citrus Vinaigrette, add 1/2 tsp. grated gingerroot. Herb-Citrus Vinaigrette: To 1/3 cup Citrus Vinaigrette, add 1 tsp. snipped fresh thyme or basil or 1/4 tsp. dried thyme or basil crushed.


Fruit of the Month: Peaches

Recipes Peachy Crisp Makes 6 (1 cup) servings Each serving equals two 5 A Day servings 1/2 cup all-purpose flour 1/4 cup granulated sugar 1/4 cup packed brown sugar 3 Tbsp chilled stick margarine or butter, cut into small pieces 6 cups sliced peeled peaches (about 3 pounds) 2 tsp lemon juice 1 cup raspberries 1 Tbsp granulated sugar 1 Tbsp cornstarch Cooking spray 1 Tbsp seedless raspberry jam, melted Preheat oven to 375Åã Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, 1/4 cup granulated sugar, and brown sugar in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Combine sliced peaches and lemon juice in a large bowl, and toss gently to coat. Add raspberries, 1 tablespoon granulated sugar, and cornstarch, and toss gently. Spoon fruit mixture into an 8-inch square baking dish coated with cooking spray, and drizzle raspberry jam evenly over fruit mixture. Sprinkle with flour mixture. Bake at 375Åã for 45 minutes or until brown. Nutrition analysis per serving: calories 243, protein 2g, fat 4g, percent calories from fat 16%, cholesterol 10mg, carbohydrates 52g, fiber 5g, sodium 4mg


Pan-seared Chilean Sea Bass with Summerwhite Peach Salsa Makes 4 servings Each serving equals one 5 A Day serving 2 cups (1 lb) fresh, ripe Summerwhite California peaches, pitted and sliced 1/4 cup minced scallions 1/2 cup cilantro, chopped jalapeno chilis, seeded, deveined and minced (to taste) superfine sugar (to taste) salt and pepper (to taste) 1/4 cup fresh lime juice 1/2 t five-spice powder 2 Tbsp safflower oil 4 (11/2 lbs) Chilean sea bass steaks, 6 oz each, skinned and boned cilantro sprigs (for garnish) lime wedges (for garnish) Salsa: Combine diced peaches, scallions, cilantro, chilis, sugar, salt and pepper in a small bowl. Mix well. Set aside for at least one hour at room temperature or overnight in the refrigerator. Mix in lime juice before serving. Fish: Preheat oven to 350 degrees. Mix five-spice powder with oil and brush onto both sides of steaks. Heat large sauteĂ…L pan over high heat until it begins to smoke. Sear sea bass until golden brown on both sides. Finish cooking to desired doneness in the oven. To serve, place one steak on each of the four plates. Divide salsa evenly and spoon over and along side. Garnish with cilantro sprigs and lime wedges. Nutrition analysis per serving: calories 299, protein 41g, fat 10g, percent calories from fat 29%, cholesterol 90mg, carbohydrates 11g, fiber 2g, sodium 266mg

Mock Frozen Peach "Daiquiri" Makes 2 servings Each serving equals one 5 A Day serving 1 cup juice packed canned peaches 1 Tbsp Fresh lemon juice 2 Tbsp Frozen pink lemonade concentrate Chill peaches in freezer until very cold. Add to blender container with pink lemonade concentrate, lemon juice, and crushed ice. Puree until smooth. Pour into glasses.

Nutrition analysis per serving: calories 89, protein 1g, fat 0g, percent calories from fat 1%, cholesterol 0mg, carbohydrates 24g, fiber 2g, sodium 6mg


Fruit of the Month: Pear

Recipes Poached Red Pear Zinfandel Makes 4 servings Each serving equals one 5 A Day serving 4 large ripe red pears or other pear variety 1 1/2 cups white zinfandel or rose wine 1 teaspoon vanilla 1/3 cup sugar 4 tsp honey fresh mint leaves (optional) Core pears from bottom, leaving stem intact. Using a paring knife, peel a spiral channel from tip to bottom of fruit, if desired. Slice the bottoms off pears to allow them to stand upright. Stand pears up in the bottom of a large saucepan; add wine and vanilla. Bring mixture just to boiling. Reduce heat and simmer pears, covered, for 10 to 15 minutes or until pears are just tender. Using a slotted spoon, transfer pears to four dessert dishes. Add sugar to liquid in pan; bring to boiling. Reduce heat. Simmer, uncovered, for 12 minutes or until liquid is reduced to 2/3-cup and is the consistency of a thin sauce. Spoon sauce over pears. Drizzle honey on top. Serve warm or chilled. Garnish sauce on each plate with fresh mint leaves, if desired. Nutritional analysis per serving: calories 250, protein 1g, fat 1g, percent calories from fat 2%, cholesterol 0mg, carbohydrates 49g, fiber 4g, sodium 5mg


Baked Pears with Lemon Sauce Makes 4 servings Each serving equals one 5 A Day serving Source: Produce for Better Health/Carol Withers 4 pears (medium-sized), peeled 3 Tbsp water 1 Tbsp honey 2 whole cloves 2 tsp cornstarch (for Lemon Sauce) 3/4 cup skim milk, divided (for Lemon Sauce) 1 cinnamon stick (for Lemon Sauce) 1/2 tsp grated lemon rind (for Lemon Sauce) 3 Tbsp lemon juice (for Lemon Sauce) 1 Tbsp honey (for Lemon Sauce) Cut pears in half lengthwise and remove cores. Arrange pears, cut side up, in a glass baking dish. Combine water, honey and cloves and pour over pears. Cover and bake at 350째 for 25 to 30 minutes. Serve warm pears with 1/4cup chilled lemon sauce. To make sauce combine cornstarch and 1/4-cup milk in a small saucepan, stirring until blended. Add remaining 1/2-cup milk and cinnamon. Simmer over medium heat 6 to 8 minutes, stirring constantly, until mixture is thickened. Reduce heat and stir in remaining ingredients until well blended. Remove from heat and cool to room temperature. Cover and refrigerate 3 hours or until thoroughly chilled. Remove cinnamon stick before serving. Nutritional analysis per serving: calories 160, protein 3g, fat 1g, percent calories from fat 4%, cholesterol 1mg, carbohydrates 39g, fiber 5g, sodium 28mg Pear Sauce Makes 4 (1/2 cup) servings Each serving equals one 5 A Day serving Serve Pear Sauce warm with cream or cold with whipped topping, sour cream or low fat yogurt or over low fat baked goods. 6 cups pared, cored and cubed Pears, any variety 1/4 cup water 2 Tbsp sugar 1 teaspoon lemon juice Touch of nutmeg (Microwave Method) Combine all ingredients in 2-quart microwave-safe measure or bowl. Cover and microwave on HIGH (100%) 6 minutes. Stir pear mixture; rotate dish one-quarter turn and microwave at HIGH 6 to 8 minutes longer or until tender. Puree in blender or food processor. (Conventional Method) Increase water to 1/2-cup with ingredients above; bring to a boil. Cook over medium heat 10 to 15 minutes or until pears are tender. Puree pears as above. Nutritional analysis per serving: calories 171, protein 1g, fat 1g, percent calories from fat 5%, cholesterol 0mg, carbohydrates 44g, fiber 6g, sodium

1mg


Chicken & Pear Pockets Makes 4 servings (8 half sandwiches) Each serving equals one 5 A Day serving 4 pita pockets, cut in halves 1 medium pear, cored, halved and thinly sliced 1 Tbsp lemon juice 8 slices of Swiss cheese (to reduce fat use a low fat or part skim Cheese) 3 chicken breast halves, cooked, cooled and sliced mayonnaise, as needed (to reduce fat use fat free mayo) dijon-style mustard, as needed lettuce leaves, as needed salt and black pepper to taste Spread mayonnaise and mustard inside each pita half and line with lettuce

leaves. Toss pear slices with lemon juice to prevent browning. Arrange pear slices and cheese in pita halves. Season chicken with salt and pepper and arrange in sandwiches. Nutritional analysis per serving using 2 teaspoons mayonnaise and 1 teaspoon mustard per serving: calories 488, protein 42.3g, fat 16g (fat can be reduced by using fat free mayo & part skim cheese), percent calories from fat 29%, cholesterol 98g, carbohydrates 43g, fiber 3g, sodium 473mg Indonesian Chicken and Pear Salad Makes 4 servings Each serving equals one 5 A Day serving Source: Produce for Better Health/California Tree Fruit Agreement 1-1/2 cup cold cooked chicken breast, cubed 3 fresh pears, halved and cored 1/4 cup peanuts, coarsely chopped 1/2 cup cucumber, thinly sliced 3 Tbsp crystalline ginger, slivered 2 Tbsp green onions, thinly sliced lemon juice iceberg lettuce cups or leaves 1/2 cup low-fat yogurt (for Curry Dressing) 1/2 tsp curry powder (for Curry Dressing) 1/4 tsp dry mustard (for Curry Dressing) 1/4 tsp ground allspice (for Curry Dressing) 1/4 tsp garlic powder (for Curry Dressing) Place chicken in bowl. Cube 1 pear. Add to chicken along with nuts, cucumber, ginger and onion. Add curry dressing; gently mix. To make curry dressing, combine yogurt, curry powder, dry mustard, ground allspice and garlic powder; mix well. Make about 30 minutes before using for flavor to develop. Makes about 2/3-cup. Dip pear halves in lemon juice and arrange each half in

lettuce cup or lettuce leaves on individual salad plate. Spoon salad onto pear halves. Nutritional analysis per serving: calories 226, protein 5g, fat 6g, percent calories from fat 20%, cholesterol 2mg, carbohydrates 44g, fiber 4g, sodium 33mg


Curried Celery with Pears and Onions Makes 4 servings Each serving equals Source: Produce for Better Health/California Tree Fruit Agreement 1 Tbsp vegetable oil 3 cup celery cut in 1/2" pieces 1 cup sweet red bell pepper cut in 1/2" pieces 3/4 cup onion, cut in 1/2" pieces 1 1/2 - 2 tsp curry powder 1 1/2 cup peeled and cored ripe pears cut in 1 1/2" pieces 3/4 cup apple juice 1/2 tsp salt 2 cup steamed brown rice (3/4 cup uncooked) In a large skillet heat oil until hot. Add celery, red pepper and onion; cook and stir until barely crisp-tender, about 5 minutes. Add curry powder; cook 1 minute. Add apple juice, pears and salt; simmer, covered, until vegetables and pears are tender, 2 to 3 minutes. Stir in steamed rice. Nutritional analysis per serving: calories 245, protein 4g, fat 5g, percent calories from fat 19%, cholesterol 0mg, carbohydrates 48g, fiber 7g, sodium

322mg Microwave Breakfast Cobbler Makes 6 servings Each serving equals one and three quarters 5 A Day servings Source: PRODUCE FOR BETTER HEALTH 1 can (16 ounces) peaches, sliced and drained 1 can (16 ounces) pears, halves and drained 1 cup (6 ounces) prunes, pitted and halved 1 tsp orange peel, grated 1 1/2 cup granola cereal, low fat 1/3 cup orange juice In a 6-cup shallow microwave bowl toss peaches, pears, prunes, orange peel and orange juice. Top with granola. Microwave on HIGH 5 minutes. Let stand 2 minutes. Spoon into bowls. Serve with plain yogurt if desired. Can substitute 2-16 oz. cans fruit cocktail for peaches & pears. Nutritional analysis per serving: calories 256, protein 3g, fat 2g, percent calories from fat 6%, cholesterol 0mg, carbohydrates 59g, fiber 5g, sodium 38mg Pear Nog Makes 1 serving (1 1/2 cups) Each serving equals one 5 a Day serving Source: Produce for Better Health 1 pear, peeled, cored, cut in chunks 1/2 cup 1% milk 1/4 cup Egg Beaters or other egg substitute 1 tsp brown sugar large pinch cinnamon 2 ice cubes, cracked Place all ingredients in blender. Blend at high speed for 15 seconds.


Fruit of the Month: PERSIMMONS!

Recipes

Persimmon and Apple Salad Makes 6 servings Each serving equals one 5 A Day serving

Ingredients 1 Tbsp walnut pieces, toasted 2 Tbsp orange juice 1 Tbsp sherry vinegar 1 Tbsp olive oil 3 sweet variety apples, rinsed, cored, and thinly sliced lengthwise 3 firm-ripe Fuyu persimmons, rinsed, stemmed, and thinly sliced lengthwise In a bowl, combine orange juice, vinegar, and olive oil. Add apples, persimmons, and toasted walnuts and mix to coat. Nutritional analysis per serving: Calories 90, Protein 0g, Fat 3g, Calories From Fat 29%, Cholesterol 0mg, Carbohydrates 16g, Fiber 3g, Sodium 15mg.


Mixed Persimmon Salad Makes 4 servings Each serving equal one and one half 5 A Day servings

Ingredients

2 cups mixed green salad mix 4 Tbsp red wine vinegar dressing 1/2 ripe avocado, peeled and slice 4 persimmons peeled and chunk 1 cup jicama, chopped 1 Asian pear, sliced Put lettuce in serving bowl. Measure the dressing into a glass measure large enough to hold the fruit. Put avocado, persimmons, jicama, and Asian pear pieces in a glass measure as they are cut. Stir to coat. Pour the fruit and dressing onto the lettuce. Toss to coat. Chill 20 minutes. Nutritional analysis per serving: Calories 111, Protein 2g, Fat 4g, Calories From Fat 29%, Cholesterol 0mg, Carbohydrates 19g, Fiber 4g, Sodium 223mg. Poached Persimmons Makes 6 servings Each serving equals one 5 A Day serving

Ingredients

6 firm-ripe Fuyu persimmons, (about 11/2 pounds) 1/2 cup dry white wine 3/4 cup orange juice 1/4 cup sugar 1 tsp fresh gingerroot, peeled and minced 1/4 tsp cinnamon Stem and peel the persimmons, discard any seeds, and cut each persimmon into 8 wedges. In a saucepan combine the persimmons, wine, orange juice, sugar, gingerroot, and cinnamon, bring the liquid to a boil, stirring occasionally, and simmer the mixture, covered, for 15 minutes, or until the persimmons are tender. Transfer the persimmons with a slotted spoon to a bowl, boil the syrup until it is reduced to about 1/2 cup, and pour it over the persimmons. The persimmons may be served warm or chilled over ice cream, rice pudding, or bread pudding. Nutritional analysis per serving: Calories 92, Protein 0g, Fat 0g, Calories From Fat 1%, Cholesterol 0mg, Carbohydrates 20g, Fiber 0g, Sodium 3mg. Persimmon Yogurt Parfait Makes 4 servings Each serving equals one 5 A Day serving

Ingredients 2 persimmons 1 Tbsp brown sugar 2 cups non-fat vanilla yogurt 1 cup fresh raspberries 1 cup low-fat granola Cut each persimmon into 4 wedges; peel wedges, using fingers or a small paring knife. Cut each wedge into 4 wedges; set aside. Combine brown sugar


and yogurt in a small bowl; stir until well-blended. Spoon 1/4 cup of the yogurt mixture into each of 4 (8-ounce) dessert glasses; top with 4 persimmon wedges. 2 tablespoons raspberries and 2 tablespoons granola. Repeat the layers, ending with granola. Serve immediately. Nutritional analysis per serving: Calories 276, Protein 9g, Fat 2g, Calories From Fat 6%, Cholesterol 2mg, Carbohydrates 57g, Fiber 4g, Sodium 110mg.

Persimmon Sorbet Makes 1 quart or 8 servings Each serving equals one 5 A Day serving

Ingredients 4 cups persimmon puree 1/2 cup granulated sugar 1/2 cup water Separate the persimmon pulp from the fibrous threads by pressing through a sieve with the back of a spoon. Heat the water and sugar in a medium sauce pan until the sugar is dissolved. Blend the persimmon puree with the sugar water mixture. Place the mixture in a freezer safe container and freeze until firm, stirring once or twice. Nutritional analysis per serving: Calories 80, Protein 0g, Fat 0g, Calories From Fat 1%, Cholesterol 0mg, Carbohydrates 21g, Fiber 0g, Sodium 1mg.


Fruit of the Month: Pineapple

Recipes Pineapple Slaw Makes 6 servings Each serving equals one 5 A Day serving 21/2 cups shredded cabbage 1 cup shredded carrots 1 cup pineapple chunks 1/4 cup raisins 21/2 Tbsp pineapple juice Combine all ingredients in large bowl. Toss and serve or put in refrigerator covered until serving time. Nutritional analysis per serving: calories 64, protein 1g, fat 0g, percent calories from at 2%, cholesterol 0mg, carbohydrates 16g, fiber 2g, sodium 17mg Caribbean Spice Chicken Makes 4 servings Each serving equals one 5 A Day serving 1 can (20 oz) pineapple slices 1 Tbsp each of: ground ginger, curry powder, and garlic powder 1/4 Tbsp cayenne pepper 1 Tbsp cornstarch 4 Skinless, boneless, chicken breast halves 1 Tbsp vegetable oil 1/4 cup each of: flaked sweet coconut, slivered green onions Drain pineapple juice into a large measuring cup. Combine spices in small bowl.


Stir 1/4 Tbsp spice mixture, along with cornstarch, into pineapple juice. Set aside. Sprinkle all remaining spice mixture over chicken. Drizzle oil over chicken. Place on roasting pan rack. Bake in a 400 degree oven 15 minutes. Arrange pineapple slices on rack. Bake 5 minutes longer. Meanwhile, stir pineapple juice mixture. Microwave, uncovered, 2 to 4 minutes until sauce boils and thickens. Arrange chicken and pineapple on 4 serving plates. Spoon pineapple sauce over, top with coconut and onions. Serve with 1/2 cup serving of dark green vegetables. Nutritional analysis per serving: calories 258, protein 27g, fat 6g, percent calories from fat 21%, cholesterol 73mg, carbohydrates 24g, fiber 2g, sodium 91mg Cottage Cheese, Fruit and Sprout Salad Makes 2 servings Each serving equals one 5 A Day serving Source: International Sprout Growers Association 1/2 cup non-fat cottage cheese 1/2 cup cress or clover sprouts, chopped 1 cup fresh pineapple (or canned crushed pineapple, drained) 1 cup pear, diced, or substitute nectarine, mango or guava 2 lettuce leaves Mix cottage cheese and sprouts. Stir in pineapple and pear. Served chilled on top of a lettuce leaf. Nutritional analysis per serving: calories 167, protein 8g, fat 1g, percent calories from fat 3%, cholesterol 3mg, carbohydrates 34g, fiber 4g, sodium 232mg Hawaiian Ambrosia Makes 8 servings Each serving equals two 5 A Day servings Source: Produce for Better Health And Maui Pineapple Co., Ltd 1 can (20 oz) pineapple chunks 1 can (17 oz) fruit cocktail 1 can (11 oz) Mandarin oranges 1 cup plain nonfat yogurt 1 cup miniature marshmallows 1/2 cup shredded coconut 1/2 cup raisins 1/4 cup pecans Drain fruit well. Add coconut, yogurt or sour cream, marshmallows, raisins, and nuts. Mix well and refrigerate for one hour. Nutritional analysis per serving: calories 169, protein 2g, fat 5g, percent calories from fat 24%, cholesterol 1mg, carbohydrates 31g, fiber 2g, sodium 50mg


Pumpkin Pies And More! Index Pumpkin Pie ........................................................................................................... 3

Pumpkin Pie Bars ..................................................................................................................... 4 Pumpkin Pie Cake ..................................................................................................................... 5 Pumpkin Cheesecake Pie With Gingersnap Cookie Crust ..................................................................................................................... 6 Traditional Pumpkin Pie ..................................................................................................................... 7 Paradise Pumpkin Pie ..................................................................................................................... 8 Maple Golden Pumpkin Pie ..................................................................................................................... 9 Pumpkin Chiffon Pie ................................................................................................................... 10 Thanksgiving Pumpkin Pie ................................................................................................................... 11 Pecan Pumpkin Party Pie ................................................................................................................... 12 Pumpkin Crunch Cream Pie ................................................................................................................... 13 Best Ever Pumpkin Pie ................................................................................................................... 14 Pumpkin Pie Cookies ................................................................................................................... 15 Double Layer Pumpkin Pie ................................................................................................................... 16 Apple & Pumpkin Pie ................................................................................................................... 17


Honey Pumpkin Pie ................................................................................................................... Pumpkin Gingersnap Pie ................................................................................................................... Praline Pumpkin Pie ................................................................................................................... Spicy Pumpkin Pie Squares ................................................................................................................... Pumpkin Pie Cheesecake ................................................................................................................... Frost On The Pumpkin Pie ................................................................................................................... Pumpkin Pie Upside Down Cake ................................................................................................................... Pumpkin Pie Delight ................................................................................................................... Apple Butter Pumpkin Pie ................................................................................................................... Pumpkin Pie With Spiced Crust ...................................................................................................................

Pumpkin Pie

3 eggs, slightly beaten 2 cups of pumpkin 1/2 cup of granulated sugar 1/2 cup of brown sugar 1/2 cup of corn syrup 1 teaspoon of vanilla 1 1/2 teaspoons of cinnamon 1/2 teaspoon of nutmeg 1/2 teaspoon of ginger 1/2 teaspoon of ground cloves With mixer or blender, mix above ingredients. Pour into prepared pie crusts and bake at 350 for approximately 40 minutes. Makes two pies. 3

18 19 20 21 22 23 24 25 26 27


Pumpkin Pie Bars

1 (18 1/2 oz.) box of yellow cake mix 1/2 cup of butter or margarine, melted 4 eggs 1 (30 oz.) can of solid pack pumpkin (3 cups) 1 cup of sugar, divided 1/2 cup of light brown sugar (firmly packed) 2/3 cup of evaporated milk 1 1/2 teaspoons of cinnamon 1/2 cup of chopped walnuts 1/4 cup of butter or margarine, softened Preheat oven to 350 degrees. Grease and flour a 13 x 9 inch baking pan. Remove 1 cup of the cake mix; reserve. In a small bowl, lightly beat 1 egg. In a large bowl, stir together remaining cake mix, melted butter and beaten egg. Press into prepared pan. In a large bowl, lightly beat remaining 3 eggs. Stir in pumpkin, 1/2 cup of the sugar, brown sugar, evaporated milk and cinnamon. Pour over cake mixture in pan. To the 1 cup cake mix, add remaining 1/2 cup sugar, walnuts and softened butter; mix until crumbly. Sprinkle over pumpkin mixture. Bake 50 to 60 minutes. Serve warm or cool. 4

Pumpkin Pie Cake

4 eggs 1 1/4 cups of sugar 1 large can of evaporated milk 1 teaspoon of cinnamon 1 (No. 303) of can pumpkin Mix above ingredients and pour into an ungreased 13 x 9 inch pan. Sprinkle over top of this in layers: 1 package yellow cake mix, 1 stick oleo, melted; 1 cup chopped nuts. Bake 1 hour at 350 degrees or until knife comes out clean. Serve plain or with whipped cream topping.


Pumpkin Cheesecake Pie With Gingersnap Cookie Crust

1/2 cup of pecans 2 tablespoons of sugar 1 cup of gingersnap crumbs (from about 20 cookies) 5 tablespoons of unsalted butter, melted 1 lb. of cream cheese, room temperature 2/3 cup of brown sugar, packed 1/2 cup of sour cream, room temperature 1 cup of canned solid-pack pumpkin 3 eggs, room temperature 1 teaspoon of ground cinnamon Pinch of ground cloves Pinch of ground ginger Pecan halves, for garnish Preheat oven to 325 degrees. Place the 1/2 cup pecans and sugar in food processor and process until finely chopped, about 20 seconds. Pour into large bowl, add gingersnap crumbs and mix. Pour in the butter and stir well to combine. Turn mixture into 10 inch pie dish and press evenly against bottom and sides to form crust. Bake for 10 minutes. Set aside to cool. (Leave oven on.) In large bowl, beat cream cheese and brown sugar until soft and well blended. Stir in sour cream and pumpkin. Gradually beat in eggs, one at a time and the cinnamon, cloves and ginger. Place pie dish on baking sheet and pour in filling. Bake in middle of oven for 45 minutes or until filling is set. Let cool on rack. Arrange pecan halves around edge of pie. Makes 12 servings.


Traditional Pumpkin Pie

1 (9") pastry shell 1 (16 oz.) can of pumpkin 1 (14 oz.) can of sweetened condensed milk 2 eggs 1 teaspoon of ground cinnamon 1/2 teaspoon each of ground ginger, nutmeg & salt In large bowl combine all ingredients except pastry shell; mix well and turn into shell. Bake for 15 minutes at 425 degrees. Reduce oven temperature to 350 degrees; bake for 35 to 40 minutes longer or until knife inserted 1" from edge comes out clean. Cool before cutting. Garnish as desired. Refrigerate leftovers. 7

Paradise Pumpkin Pie

1 (8 oz.) pkg. of cream cheese 1/4 cup of sugar 1/2 teaspoon of vanilla 1 egg 1 (9 inch) pastry shell, unbaked 1/2 cup of sugar 1 teaspoon of cinnamon Dash of salt 1/4 teaspoon of ginger 1/4 teaspoon of nutmeg 2 eggs, slightly beaten 1 cup of evaporated milk Heat oven to 350 degrees. Combine softened cream cheese, sugar, and vanilla, mixing until well blended. Add egg; mix well. Spread onto bottom of pastry shell. Combine remaining ingredients; mix well. Carefully pour over cream cheese mixture. Bake at 350 degrees one hour and 5 minutes or until done. Cool; brush with maple syrup and garnish with nuts, if desired. Enjoy and Eat! 8


Maple Golden Pumpkin Pie

1 1/2 cups of pumpkin, cooked and strained 1/3 cup of white sugar 2 tablespoons of brown sugar 2 1/2 tablespoons of maple syrup 1/2 teaspoon of salt 1/4 teaspoon of ginger 1/4 teaspoon of cinnamon 1/4 teaspoon of nutmeg (keep on the generous side with these spices) 1 3/4 cups of light cream (or half rich cream) 2 eggs, slightly beaten Scald the cream and add to the pumpkin, which has been mixed with the maple syrup and dry ingredients. Add the lightly beaten eggs. Pour into a short, uncooked crust and bake at 450 degrees for 20 minutes, then reduce heat to 350 degrees and bake for about 30 minutes. 9

Pumpkin Chiffon Pie

1 (9") graham cracker pie shell 1 env. of unflavored gelatin 1/2 cup of light brown sugar, firmly packed 1/2 teaspoon of salt 1 1/2 teaspoon of pumpkin pie spice Whipped cream (optional) 2 tablespoons of light molasses 3 egg yolks, slightly beaten 1/2 cup of milk 1 1/4 cups of canned pumpkin 3 egg whites 1/2 cup of granulated sugar Prepare pie shell. Refrigerate until needed. In small saucepan, combine gelatin, brown sugar, salt and spice; mixing well. Add molasses, egg yolks, milk and pumpkin; mixing well. Bring to boiling, stirring. Remove from heat. Transfer to medium bowl, cool, then refrigerate, covered until firm. Meanwhile in small bowl, beat egg whites until foamy. Gradually


beat in sugar, 2 tablespoons at a time, beating well after each addition. Continue to beat until stiff peaks form when beater is raised. Beat pumpkin mixture until smooth. Gradually beat egg-white mixture into pumpkin mixture, only until just combined. Turn mixture into pie shell, refrigerate until firm, about 2 hours. (See note below.) Serve garnished with whipped cream, if desired. Note: If filling is too soft to mound when turned into pie shell, refrigerate about 10 minutes, then turn into pie shell. 10

Thanksgiving Pumpkin Pie 1 cup of half & half 3/4 cup of sugar 1/2 teaspoon of salt 1 1/2 teaspoons of pumpkin pie spice (or 1/4 teaspoon cinnamon & 1/4 teaspoon nutmeg) 1 cup of Libby's pumpkin (1/2 of a 16 oz. can) 1-2 tablespoons of sorghum (not molasses) 2 beaten eggs Uncooked pie crust for 9" pie pan Preheat oven to 450 degrees. In a small saucepan, scald the half & half. (Heat it until a skin forms on top, but do not boil.) In mixing bowl, combine the sugar, salt and spices. Add the pumpkin, sorghum and eggs; mix well. After removing the skin off of the half & half, add it to the mix. Blend in a mixer for at least 2 minutes. Pour into prepared, uncooked crust in a 9 inch pie pan. Bake at 450 degrees for 10 minutes, then bake for 30 minutes at 325 degrees, or until a table knife comes out clean from the middle of the pie.


Pecan Pumpkin Party Pie

1/2 cup of sugar 1 teaspoon of cinnamon 1/4 teaspoon of nutmeg 1/4 teaspoon of salt 1 cup of pumpkin 1/4 teaspoon of ginger 1/4 teaspoon of cloves 1 cup of whipping cream For The Edging: 1/4 cup of brown sugar 1 tablespoon of water 2 tablespoon of butter 1/2 cup of chopped pecans 1 prepared graham cracker crust, (no sugar added), in pan and refrigerated Cook sugar, pumpkin and spices on low heat for 3 minutes. Cool. While cooling, whip whipping cream with 1 tablespoon sugar and a few drops of vanilla, and add to cooled pumpkin mixture. Pour into prepared graham cracker crust, and return to refrigerator. Edging: Cook sugar, butter and water on low heat 1 1/2 minutes. Remove from heat and stir in pecans. Cool and spoon around edge pie. NOTE: Can be doubled and made in a long pan if desired. Keep refrigerated until ready to serve. 12

Pumpkin Crunch Cream Pie

3/4 cup of cold milk 1 (4 serving size) pkg. of vanilla instant pudding 1/2 cup of solid-pack pumpkin 3/4 teaspoon of pumpkin pie spice 2/3 cup of almonds, slivered 2/3 cup of semi-sweet chocolate chips 3 1/2 cup (8 oz.) of Cool Whip 1 graham cracker crust Pour milk into mixing bowl. Add pie filling mix. Beat with wire whisk until well


blended for one minute. Let stand 5 minutes. Blend in pumpkin, spice, almonds, chips and 2 cups of Cool Whip. Spoon into pie crust. Chill 4 hours. Just before serving, garnish with remaining whipped topping and chocolate curls. 13

Best Ever Pumpkin Pie

For The Crust: 1 1/2 cups of flour 1 cup finely of chopped pecans 1 1/2 sticks of butter or oleo Combine and pat into pie pan. Bake for about 10 minutes at 325 degrees. For The Filling: 1/2 cup of butter or margarine 3 cups of mashed pumpkin Pinch of salt 1/2 cup of white corn syrup 1 cup of brown sugar 1 cup of white sugar 4 eggs, beaten 1/4 teaspoon of allspice 1/2 teaspoon of cloves 1/2 cup of raisins, chopped 1/2 cup of pecans, chopped 1/2 cup of maraschino cherries, chopped Melt butter in saucepan, add pumpkin, salt, sugar, spices, pecans and cherries. Cook 10 minutes, stirring often. Add eggs, cook 10 more minutes or until thick. Stirring often. Pour into crust. Bake 15 minutes. Remove and cool, cover with Cool Whip and refrigerate until ready to eat. 14


Pumpkin Pie Cookies

2 cups of flour 1/2 teaspoon of salt 1 teaspoon of baking soda 1 teaspoon of baking powder 1 teaspoon of pumpkin pie spice 1/2 cup of soft margarine 1/2 cup of shortening 1 cup of sugar 1 cup of canned pumpkin 1 egg 1 teaspoon of vanilla Mix together flour, salt, baking powder, baking soda and spices. Set aside. Cream margarine and shortening in mixing bowl. Gradually add sugar; beat until fluffy. Add pumpkin and egg; beat well. Add dry ingredients and blend. Stir in vanilla. Drop onto slightly greased and floured cookie sheet. Bake at 350 degrees for 12 minutes until brown. 15

Double Layer Pumpkin Pie 4 oz. of cream cheese, softened

1 tablespoon of milk or Half & Half 1 tablespoon of sugar 1 1/2 cups of thawed Cool Whip 1 Graham cracker crust 1 cup of cold milk or Half & Half 2 pkg. (4 oz. serving size) of instant vanilla pudding mix 1 can (16 oz.) of pumpkin 1 teaspoon ground of cinnamon 1/2 teaspoon ground of ginger 1/4 teaspoon ground of cloves Mix cream cheese, 1 tablespoon milk or cream and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup milk into bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. (Mixture will be thick.) Stir in


pumpkin and spices using wire whisk; mix well. Spread over cream cheese layer. Refrigerate at least 3 hours. Garnish with additional whipped topping and nuts if desired. 16

Apple & Pumpkin Pie

1 (9") deep dish pie crust 1/2 cup packed of brown sugar 1 tablespoon of cornstarch 1/2 teaspoon of cinnamon 1/4 teaspoon of salt 1/4 cup of water 2 tablespoons of butter 2 cups of peeled, sliced cooking apples 1 egg, beaten 1 tablespoon of lemon juice 1 cup canned of pumpkin 1/2 cup of granulated sugar 1/2 teaspoon of ground ginger 1/2 teaspoon of cinnamon 1/8 teaspoon of ground cloves 1/4 teaspoon of salt 1 (5.3 oz.) can of evaporated milk Bake pie crust (not pricked) at 450 degrees for 5 minutes, remove, reduce temperature to 375 degrees. In medium saucepan, combine brown sugar, cornstarch, cinnamon and salt. Stir in water. Add butter. Bring to boil, stirring constantly over medium heat; stir in apples. Bring to boiling again, cover, turn off heat leaving pan on unit. In small bowl, beat egg. Stir in pumpkin, then sugar and spices. Mix well. Stir in evaporated milk. Add lemon juice to apples, then place in pie shell. Carefully pour pumpkin mixture over apples. Bake at 375 degrees for 40-45 minutes or until knife inserted comes out clean. Cool on rack. For a Halloween treat, use


pastry scraps to make pumpkin features. Bake on cookie sheet about 5 minutes or until browned. Garnish the pie. Serve with whipped cream, if desired. Makes one 9 inch pie. 17

Honey Pumpkin Pie

2 lg. eggs 1/4 cup of honey 1 cup evaporated of skim milk 1 cup cooked of pumpkin 1 1/2 teaspoons of pumpkin pie spice 1/4 teaspoon of salt 2 teaspoons of orange juice concentrate With electric mixer, beat eggs until foamy (1 minute). Add honey, milk, pumpkin, spice, salt and orange juice. Beat until well blended. Pour pumpkin mixture into uncooked pie shell. Bake at 375 degrees for 60-65 minutes or until knife inserted off center comes out clean. 18

Pumpkin Gingersnap Pie

1 1/2 cups of cold half and half or milk 1 pkg. (4 serving size) of vanilla instant pudding and pie filling 3 1/2 cups (8 oz.) of whipped topping, thawed 1 cup each; of chopped pecans and gingersnaps 1/2 cup of canned pumpkin 1 1/2 tablespoons of pumpkin pie spice 1 pkg. of 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. 19


Praline Pumpkin Pie

1 unbaked 9" pie shell For The Praline Layer: 1/3 cup finely of ground pecans 1/3 cup of light brown sugar 2 tablespoons of margarine For The Filling: 2 eggs 1/2 teaspoon of salt 1 cup canned of pumpkin 2/3 cup of light brown sugar 1 tablespoon of flour 1/4 teaspoon of cloves 1/8 teaspoon of mace 1/2 teaspoon of cinnamon 1/2 teaspoon of ginger 1 cup of light cream Praline Layer: Blend all ingredients in small bowl. Press gently onto bottom of pie shell with back of spoon. Filling: In medium bowl, beat eggs until frothy. Add remaining ingredients in order then beat only until well mixed. Pour into pie shell; bake 10 minutes at 450 degrees. Reduce oven to 325 degrees, bake 60 to 65 minutes or until filling is set in center when pie is gently shaken. Makes 6 servings. 20

Spicy Pumpkin Pie Squares 1 cup of flour 1/2 cup of quick oatmeal 1/2 cup of brown sugar, packed 1/2 cup of butter or margarine 1 can (2 cups) of pumpkin 13 1/2 oz. can of evaporated milk 2 eggs 3/4 cup of sugar 1/2 teaspoon of salt 1/2 teaspoon of ginger 1 teaspoon of cinnamon


1/4 teaspoon of cloves 1/2 cup chopped of pecans 1/2 cup of brown sugar 2 tablespoons of butter or margarine Combine flour, oats, brown sugar and 1/2 cup butter until crumbly. Press into ungreased 13 x 9 x 2 inch pan. Bake at 350 degrees for 15 minutes. Combine pumpkin, milk, eggs, sugar, salt and spices in bowl. Blend well. Pour into crust. Bake at 350 degrees 20 minutes. Combine pecans, sugar and 2 tablespoons butter or margarine. Sprinkle over pumpkin filling and return to oven and bake 15 to 20 minutes or until filling is set. Cool. Makes 2 dozen squares. 21

Pumpkin Pie Cheesecake

1 can (16 oz.) of pumpkin 2/3 cup of light brown sugar 1 teaspoon of ground cinnamon 1 teaspoon of ground ginger 1/2 teaspoon of ground nutmeg 1/2 teaspoon of ground cloves 4 eggs, divided 1 cup of evaporated milk 2 teaspoons of vanilla extract, divided 1 deep dish (9-10") unbaked pastry shell 1 pkg. (8 oz.) of cream cheese, softened 1/2 cup of granulated sugar Preheat oven to 350 degrees. Combine pumpkin, brown sugar, ginger, cinnamon, nutmeg, cloves, 2 slightly beaten eggs, evaporated milk and 1 teaspoon vanilla in large bowl. Pour into 10 inch pastry shell in deep dish pan. Combine cream cheese, sugar, remaining vanilla and 2 slightly beaten eggs in small bowl; beat until smooth. Carefully pour cream cheese mixture


over pumpkin filling. (You want the cream cheese mixture to stay on top.) Bake 1 hour, or until knife comes out clean. Chill before serving. Note: The flavor improves overnight, so make it a day in advance, if possible. 22

Frost On The Pumpkin Pie

1 1/4 cups (18 sq.) of graham crackers 3 tablespoon of sugar 1/2 teaspoon of cinnamon 1/4 teaspoon of nutmeg 1/8 teaspoon of cloves 1/3 cup of margarine (or butter), melted For The Filling: 1 can of ready to spread vanilla frosting 1 cup of dairy sour cream 1 cup of canned pumpkin 1 teaspoon of cinnamon 1/2 teaspoon of ginger 1/4 teaspoon of cloves 8 oz. carton (3 1/2 cup) of frozen whipped topping, thawed Heat oven to 350 degrees. In small bowl, combine all crust ingredients. Stir until blended. Reserve 2 tablespoons crumbs for topping. Press remaining crumbs over bottom and up sides of 9 or 10 inch pie pan. Bake at 350 degrees for 6 minutes. Cool. In large bowl combine all filling ingredients except whipped topping. Beat 2 minutes at medium speed. Fold in 1 cup whipped topping. Pour in prepared crust. Spread remaining whipped topping over filling. Sprinkle with reserved 2 tablespoons crumbs. Refrigerate at least 4 hours before serving. Store in refrigerator. 23


Pumpkin Pie Upside Down Cake

1 (29 oz.) of pumpkin 1/2 teaspoon of salt 1 1/4 cups of sugar 3 teaspoons of cinnamon 1 teaspoon of nutmeg 3 eggs, well beaten 1 (12 oz.) can of evaporated milk For The Topping: 1 box of yellow cake mix (not pudding mix) 8 oz. of pecans, chopped 1 cup of melted margarine Combine pumpkin, salt, sugar, cinnamon, nutmeg, eggs (well beaten) and evaporated milk. Mix well and pour into greased 9 x 13 inch pan. Sprinkle yellow cake mix on top, follow with chopped pecans and melted margarine. Bake at 350 degrees for 1 hour, turning off oven and leaving door closed until cool. Tip: Make at night time and leave in all night until morning. 24

Pumpkin Pie Delight

2 cups of cooked pumpkin 3/4 cup of sugar 2 teaspoons of cinnamon 1/2 teaspoon of nutmeg 1/4 teaspoon of ground cloves 3 eggs, slightly beaten 1 cup of light cream 1 (9 inch) unbaked pie shell 1/2 teaspoon of salt Combine pumpkin, sugar, spices, and salt. Blend in eggs and cream. Pour into pie shell. Bake in 400 degree oven for 40 to 45 minutes. Insert knife off center, should come out clean. Top with whipped cream when serving. 25


Apple Butter Pumpkin Pie

1 cup of solid pack pumpkin 1 cup of commercial apple butter 1/2 cup of packed dark brown sugar 1/2 teaspoon of cinnamon 1/4 teaspoon of ginger 1/4 teaspoon of nutmeg 1/4 teaspoon of salt 3 eggs, slightly beaten 1 cup of undiluted evaporated milk 9 inch deep dish frozen pie shell, thawed, or one of your own making Streusel topping Preheat oven to 375 degrees. Combine filling ingredients in order given, pour into pie shell. Bake 50 to 60 minutes or until knife inserted in center comes out clean. Top with streusel topping. Bake for an additional 15 minutes. For The Topping: Combine 3 tablespoons of softened butter, 1/2 cup of flour, 1/3 cup of dark brown sugar, and 1/3 cup of finely chopped pecans. 26

Pumpkin Pie With Spiced Crust

1 (16 oz.) can of pumpkin 1 (14 oz.) can of sweetened condensed milk 2 eggs, beaten 1 teaspoon ground of cinnamon 1/2 teaspoon ground of ginger 1/2 teaspoon ground of nutmeg 1/4 teaspoon of salt Spiced crust (See Below) Combine all ingredients except crust; stir well. Pour into crust. Bake at 350 degrees for 5 to 55 minutes or until set. Remove from oven; let cool. For The Spiced Crust: 1 cup of all-purpose flour 1/4 cup of light brown sugar, firmly packed


1/2 teaspoon of cinnamon 1/2 cup of pecans, finely chopped 1/4 cup plus 2 tablespoon of butter or margarine, melted 16 to 18 pecan halves Combine all ingredients except pecan halves; stir well. Press onto bottom and sides of a 9 inch pie plate. Press pecan halves onto rim of crust at 1inch intervals.

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american festive and fruit recipes  

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