Amaretti ^

• 2 egg whites
• 1/4 teaspoon salt
• 1 cup sugar
• 1 cup chopped blanched almonds
• 3/4 teaspoon almond extract

1. Add salt to egg whites and beat until frothy.
2. Add sugar gradualy, beating until mixture is stiff but not dry.
3. Add almonds and almond extract and fold in gently.
4. Drop almond mixture on buttered and floured baking sheet by the teaspoon, shape into small mounds, leaving room between each mound.
5. Let stand 2 hours.
6. Bake at 190 degrees celcius for 12 minutes or until they are delicately brown in colour.

Amish Sugar Cookies ^

Part One Ingredients:

• 1 cup sugar
• 1 cup powdered sugar
• 1 cup butter
• 1 cup oil
• 2 eggs

Part One Preparation:

Part Two Ingredients:

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

Part Two Preparation:

Chocolate Chip Cookies ^

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter or margarine, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 2 cups (12-ounce package) semi-sweet chocolate chips
• 1 cup chopped nuts

Christmas Candied Cranberries ^

• 1/2 cup sugar
• 1/2 cup water
• 1/2 cup cranberries

Christmas Apple Pie ^

a.

• Graham cracker crust (you can make your own or use a pre-made one)
• 1 large egg white (slightly beaten)

b.

• 5 Cups fresh peeled apples
• 1/2 cup powdered sugar
• 1/4 cup brown sugar
• 3 Tablespoons whole wheat flour
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon (generally add a bit more)

c.

• 3/4 cups whole wheat flour
• 1/4 cup powdered sugar
• 1/4 cup brown sugar
• 1 stick melted butter (a bit over 1/3 cup)

1. Brush egg white on crust, bake until light brown -- about 6 minutes (if store bought)
2. Combine b mix well, spoon into crust
3. Mix c put on as the top of the pie in thin sheets
4. Bake at 375 farenheit for about 50 minutes
5. Cool for about 4 hours.

Christmas Chocolate Logs ^

• 18 sweet biscuits
• 1 teaspoon cocoa powder
• small pot double cream
• 1 teaspoon icing sugar
• knife and fork
• whisk
• basin
• foil
• plate

1. Put the cream, sugar and cocoa in a basin. Whisk cream until until it is just stiff enough to stand in peaks.
2. Spread the cream on the biscuits. Sandwich them together in a long roll. Use about half the cream.
3. Wrap the roll of biscuits in foil. Put it in the fridge with the rest of the cream.
4. Next day, unwrap the roll, put it on a plate and cover it with the rest of the cream.
5. Drag a fork over the cream to make a 'bark' on the 'log'. Decorate it with icing sugar snow and holly.
6. This cake is rich so serve small slices.

Christmas Float ^

• 1 can coke or Dr Pepper
• 3 scoops of ice cream - chocalote or vanilla
• 4 cherries
• 2 red and green gum drops
• red and green M&M's
• whipped cream topping

Christmas Fruit Bars ^

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

Christmas Fudge ^

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

Christmas Party Mints ^

• 1 (lb) pkg powdered sugar
• 1/2 C margarine, softened
• 2 T evaporated milk
• 4 to 5 drops of peppermint flavoring
• Few drops of desired food coloring

1. Combine all ingredients in a large mixing bowl. Beat at high speed until well blended; then knead until smooth.
2. Shape mints in rubber candy molds, and place on baking sheets.
3. Cover with a paper towel, and let stand overnight to harden.

Christmas Snow Logs ^

• 1 banana
• Peanut butter
• Shreaded cocunut
• 1 table knife
• A mixing spoon

1. Cut banana in three pieces.
2. Spread peanut butter all over each piece.
3. Roll the pieces in coconut.

Christmas Wreath Cookies ^

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

Doughnuts ^

• 1 kilo sifted flour
• 2 eggs
• 1/2 tsp salt
• 4 tblsp sugar
• 1/2 cup oil
• 50 gm fresh yeast
• 1 pkt (10 gm) vanilla sugar
• approximately 2 cups warm water
• jam
• icing sugar

EggNog ^

• 6 beaten eggs
• 2 cups milk
• 1/3 cup sugar
• 2 to 4 tablespoons light rum
• 2 to 4 tablespoons bourbon
• 1 teaspoon vanilla
• 1 cup whipping cream
• 2 tablespoons sugar
• Whipped cream
• Ground nutmeg

Father Christmas Salad ^

• 1 can (15 oz/ 425 g) lychees in heavy syrup
• 1 can (15 oz/ 425 g) stoneless red cherries in syrup
• 4 tablespoons of Cointreau or Kirsch
• 1/2 oz/ 15 g unsalted pistachio nuts
• Boiling water

1. Tip both fruits, with syrup, into a large dish; glass for preference so that the colors can show through.
2. Add liquer and toss gently yo mix.
3. Blanch pistachios by covering with boiling water and leaving for 1 minute. Drain and rinse under cold water.
4. Slide off skins then finely chop. Sprinkle over top of salad. Cover and refrigerate at least 3 hours before serving.

Fruitcake ^

• 1 pkg Betty Crocker date bar mix
• 2/3 cup hot water
• 3 eggs
• 1/4 cup flour
• 3/4 tsp baking po
• 2 tablespoons light molasses
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp allspice
• 1 cup chopped nuts
• 1 cup raisins
• 1 cup red/green candied cherries

Gingerbread Men ^

• 3 and 1/4 cups flour
• 1.2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 2 tsp ground cloves
• 1 cup salted butter, softened
• 3/4 cup dark brown sugar, firmly packed
• 1 large egg
• 1/2 cup unsulfered molasses
• 2/3 cup confectioners sugar
• 1 - 2 tsp milk

1. Preheat oven to 325.
2. Whisk together flour, salt, cinnamon, baking soda, ginger, and cloves
3. Cream butter and sugar. Scrape down sides of bowl. Add egg and molasses and beat on medium speed until smooth.
4. Scrape down bowl and add flour mixture, blend on low speed until just combined -- do not over mix!
5. Separate dough into 2 balls and flatten into disks. Wrap each disk tightly in plastic wrap and refrigerate 1 hour.
6. On floured surface with floured rolling pin, roll dough out to 1/4" thickness. With floured cookie cutters cut into shapes. Gather scraps and re-roll dough until all is used. Place on ungreased baking sheets about 1/2" apart.
7. Bake 9-11 minutes -- do not brown. Transfer to cool, flat surface and cool.

Icing:

1. Whisk sugar and milk until smooth but still liquid.
2. Add extra milk if seems dry.
3. Spoon icing into a pastry bag with small piping tip, or other icing dispenser.
4. Decorate as desired.

Gingerbread Ornaments ^

• 1/2 cup butter
• 1/2 tsp salt
• 6 Tbs sugar
• 1/4 tsp baking soda
• 1/4 brown sugar
• 2 tsp cinnamon
• 1/2 cup molasses
• 1 1/2 tsp ginger
• 1 egg
• 2 cups flour
• 2 tsp baking powder

Iced Butter Cookies ^

Cookies:

• 4 sticks (1 pound butter)
• 1 cup sugar
• 1 egg
• 4 cups flour

1. Mix butter and sugar
2. Add egg
3. Mix in flour
4. Use cookie cutter to make into smallish cookies (about 1.5 inches in diameter).
5. Cook each batch at 375 degrees for about 10 minutes (lightly brown)
6. Let cookies cool slightly before icing

Icing:

• 1 stick butter
• 1 box powdered (confectionary) sugar
• 1 teaspoon vanilla
• milk (as needed)

1. Cream butter
2. Add sugar and mix
3. Add milk as needed for spreadable consistency
4. Add vanilla
5. Ice the cookies

Irish Shamrocks ^

• 250g plain flour
• 250g butter
• 250g sifted caster sugar
• 25g ground almonds

1. Sift flour into basin.
2. Rub in butter.
3. Then add sugar, mixed with almonds.
4. Roll out thinly.
5. Cut into shamrock shapes.
6. Cook at 190 degrees Celcius until golden brown - about 10 minutes.
7. Coat with peppermint icing (to make biscuits look green). Icing

• 3oz icing sugar
• 3 tablespoons cold water
• 1 or 2 drops peppermint essence

1. Place icing in bowl.
2. Add water and essence and mix thoroughly.

Lemon Macaroons ^

Lemon Curd:

• 3 eggs
• 3/4 cup sugar
• 1/2 cup lemon juice
• 2 tablespoons zest of lemon
• 3/4 cup unsalted butter, cut into chunks

Macaroons:

• 1 cup powdered almonds
• 2 cups powdered sugar
• 1 tablespoon grated lemon rind
• 4 egg whites
• 2 tablespoons sugar

Marble Mint Bark ^

• 1 pound vanilla-flavored candy coating, cut up
• 3/4 cup finely crushed candy cane or finely
• crushed striped round peppermint candies
• Red food coloring
• 1/3 cup semisweet chocolate pieces

Mini-Chocolate Chip Cheesecakes ^

Bowl 1:

1. 1.2 lb of cream cheese
2. 1 egg
3. 1/3 cup of sugar
4. 1 and 1/4 cups of mini choc. chips.
5. Mix.

Bowl 2:

1. 1 and 1/2 cup of flour
2. 1 cup of sugar
3. 1/4 cup of cocoa
4. 1 tsp. vanilla
5. 1 tsp. baking soda
6. 1 cup of water
7. 1/3 cup of oil
8. Mix

Directions:

1. Put chocolate mixture into mini-muffin cups.
2. Add 1 tsp. of cream cheese mixture per mini muffin cup
3. Fill each cup 2/3 full
4. Bake at 350 for about 20 minutes
5. makes about 4 dozen.

Mint Snowballs ^

• 1/2 Cup Icing Sugar
• 1/2 Cup Shortening
• 1/2 Cup Butter
• 1/2 Tsp Peppermint Flavouring
• 2 Cups All Purpose Flour
• 1/2 Tsp Salt

North Pole Cupcake Cones ^

• Ice cream cones that are flat on the bottom
• A baking sheet
• Any cupcake or cake mix
• A bowl
• A mixing spoon
• Icing
• Shredded Coconut
• Chopped walnuts and raisns

1. Place six ice cream cones on a baking sheet.
2. Make the cake mix according to instructions and pour the batter in each cone. Leave an inch/ 2 1/2 cms of space at the top.
3. Set oven at 375 farenheit/ 190 celcius.
4. Place cupcake cones in the oven and bake for 20-25 minutes.
5. Let them cool for half an hour, then ice and decorate them with coconut, chopped nuts, and raisins. Cover lid and let rice simmer slowly and gently for an hour, or until all the milk is absorbed and swollen up.

Nutmeg Rolls ^

Roll Ingredients:

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

Glaze Ingredients:

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

Pecan Pie ^

• 3 large eggs
• 2/3 cup sugar
• 1/2 teaspoon salt
• 1/2 cup melted butter
• 1 cup light corn syrup
• 1 cup pecans
• 1 unbaked 9" pie shell

Potato Latkes ^

• 8 potatoes
• 1 medium onion
• 2 eggs
• 1 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 cup flour

Pumpkin Pie ^

• 2 cups plain flour
• 1 teaspoon salt
• 125g butter or margarine
• 1/3 cup cold water

1. Put the dry ingredients into bowl.
2. Mix in the butter or margarine with fingers until the mixture resembles large breadcrumbs.
3. Add the water.
4. Make into ball.
5. Chill for 10 minutes.
6. Roll out 1/2cm thick.
7. Line pie dish with pastry.

Filling

• 1 1/2 cups cooked pumpkin
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground cloves
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• pinch salt
• 225g brown sugar
• 1 1/2 cups milk
• 2 eggs, beaten
• 1/2 cup cream

1. Peel pumpkin. Remove seeds, stew till soft in a little water.
2. Press through sieve and add spices.
3. Put into bowl.
4. Add eggs, sugar, then milk and cream.
5. Beat hard.
6. Pour into uncooked pastry shell.
7. Bake in moderate oven (190 degress celcius) until it is set when you poke it with a knife.

Santa's Victorian Candy Canes ^

• A candy thermometer
• 2 cups sugar
• 1/2 cup light corn syrup
• 1/2 cup water
• 1/4 teaspoon cream of tartar
• 3/4 teaspoon peppermint extract
• 1 teaspoon red food coloring

1. Mix the sugar, corn syrup, water, and cream of tartar in a large, heavy-bottomed saucepan.
2. Stir until the sugar dissolves.
3. Place a candy thermometer in the mixture, and cook without stirring until the thermometer reaches 265 farenheit.
4. Turn off the heat and add the peppermint extract.
5. Divide the mixture in half by carefully pouring part of it into another pan.
6. Add the red food coloring to one of the pans.
7. While waiting for the candy to cool, grease three cookie sheets (two as working space, and the third to provide a non-stick surface for the canes to cool).
8. Butter your hands, and use a buttered spatula to cut off a portion of one of the clear taffy. Have a helper do the same with the red taffy.
9. Pull and fold the pieces repeatedly on your cookie sheet until they appear glossy, then roll them into an 8-inch long coil.
10. Give the head of the cane a twist before setting it aside to cool on the third greased cookie sheet.

Snow Candy ^

• 1 lb white bark candy
• 1 lb salted nuts
• 2 cups crispy rice cereal

Stained Glass Window Cookies ^

• 1 cup margarine
• 1 cup shortening
• 1 cup sugar and 1/4 cup honey (or 2 cups sugar)
• 2 eggs
• 2 teaspoons vanilla
• 5 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• Several cups of hard candies

1. Mix margarine, shortening, sugar, honey, eggs and vanilla.
2. Mix flour, soda and salt in separate large bowl. Mix dry ingredients into wet ingredients. Optionally color the dough (green food coloring for example). Chill the dough an hour or so.
3. On waxed paper roll out the dough and cut shapes with cookie cutters. Then cut out areas for "windows", or roll dough into "snakes" and shape into outlines. Ideally use two nested sizes of cookie cutters. Hearts or Christmas trees are good shapes. Don't make them too thick.
4. Carefully lift the cookies from the wax paper and place on a well greased foil covered cookie sheet. Fill the openings with lightly crushed hard candies (red Life Savers for example). Don't fill too thick. They will melt and spread making a delicate thin window.
5. Bake at 350 degrees for 7-8 minutes. Stay alert, they overcook easily. Let cookies cool at least 5 minutes (refrigerator suggested) until window hardens, then gently remove from the cookie sheet. Increase grease or cooling time if they do not remove easily.
6. Window area may be tacky. For best results leave on a cooling rack at room temperature for a while to dry. If stacked, separate with wax paper or plastic wrap. Though best fresh, they are still good after several days.

Sweet Potatoes ^

• 1/2 Cup Icing Sugar
• 3 cups Mashed sweet potatoes
• 1 cup white sugar (may use less)
• 2 eggs
• 1 tsp. vanilla
• 1 stick melted butter or margarine

• 1 cup brown sugar
• 1/3 cup flour
• 1cup finely chopped pecans
• 1/3 cup melted butter