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MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Lime Jelly Categories: Christmas, Gifts, Jelly, Fruits Yield: 4 servings 3 c Sugar 1 c Water 6 oz Frozen Limeade; Thawed 2 tb Lemon Juice 5 dr Green Food Coloring 2 dr Yellow Food Coloring 3 oz Liquid Fruit Pectin; 1 Pouch Heat the sugar and water to boiling in a Dutch oven, stirring occasionally. Boil and stir for 1 minute more then remove from the heat. Stir in the limeade concentrate, lemon juice, and food colorings. Add the fruit pectin and skim off the foam. Immediately pour into hot sterilized jars, glasses, or freezer containers. Cover tightly and cool to room temperature. Store no longer than 4 weeks in the refrigerator or 2 months in the freezer. Makes six 5-oz glasses of jelly. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Strawberry-Orange Spread Categories: Christmas, Fruits, Gifts, Jelly Yield: 4 servings 20 oz Frozen Strawberries; Thawed 1 3/4 oz Fruit Pectin; Powdered, 1 Pk 1 tb Orange Peel; Grated 1/2 c Orange Juice 3 1/2 c Sugar Mix the strawberries, pectin, orange peel and orange juice in a 3-quart saucepan until the pectin is dissolved. Heat over high heat, stirring constantly, to a rolling boil, about 2 minutes. Add the sugar and bring back to a rolling boil, stirring constantly, then remove from the heat. Skim off the foam and immediately pour into hot sterilized jars or glasses or freezer containers. Cover tightly and cool to room temperature. Refrigerate or freeze no longer than 3 months. Makes 4 half pints of spread. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Candied Pickle Sticks Categories: Christmas, Gifts, Vegetables, Pickles Yield: 8 servings 1 qt Pickles; Sour Or Dill; Drain 3 c Sugar 1/4 c Pickled Sweet Cherry Peppers 2 ts Onion; Instant, Minced 1 ts Celery Seed 1 ts Mustard Seed 1/2 ts Dried Hot Peppers; Crushed NOTE: The pickled sweet cherry peppers should be coarsely chopped. Remove the tips from the pickles. Cut the pickles into medium sticks, drain. Mix the pickles and the remaining ingredients in a glass bowl and cover. Refrigerate for at least 12 hours. Stir the pickle mixture until all the sugar is dissolved. Pack the pickles in small jars and add the syrup to cover them. Cover and refrigerate for at least 24 hours before using but no longer than 2 weeks. Makes 1 quart of candied pickle sticks. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: New England Cranberry Sauce Categories: New england, Fruit, Holiday Yield: 1 servings 4 c Cranberries 1 c Water 2 c Sugar Mix all ingredients in a saucepan. Heat to boiling, stirring until sugar has dissolved. Cook about 10 minutes, or until berries have all burst and liquid is reduced somewhat. Sauce will thicken more as it cools. A pinch of cinnamon or cloves; a tsp. of lemon or orange zest are optional additions. The Classic recipe - none better. Famous New England Recipes, D. Riccio MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Maple Acorn Squash No. 2 Categories: Holiday, New england, Vegetables Yield: 4 servings 2 ea Med Acorn squash 8 T Brown sugar 1 c Maple syrup 4 T Butter This is the quick and easy version. Cut each squash in half; remove seeds and fibers. Arrange, cut side up in a large shallow baking pan. Spoon 2 Tbsp brown sugar into hollow of each squash. Add 1 Tbsp butter to each. Top with a 1/4 cup of maple syrup. Bake for 1 hour at 350f or until fork tender. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: FRESH CRANBERRY RELISH Categories: Relishes, Fruits, Holiday, Sauces, Kump Yield: 6 servings 1 lb Cranberries 1 Orange; unpeeled 1 Orange; peeled 1 c Granulated sugar 2 tb Grand Marnier or cognac PICK OVER THE CRANBERRIES and wash the unpeeled orange. Coarsely chop the oranges. Place everything in the bowl of a food processor fitted with a steel blade. Process until the oranges are in small pieces. Taste and adjust the flavoring if needed, adding more sugar or liqueur. Cover and refrigerate until ready to serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Popcorn Ring Categories: Snacks, Nuts, Holidays Yield: 1 servings 8 qt Popped popcorn 2 c Margarine 2 2/3 c Sugar 1 c Light Karo corn syrup 1 ts Vanilla 2 c Whole pecans 6 c Miniature marshmallows 2 c Small spiced gumdrops Put popped popcorn, marshmallows, gumdrops, and pecans (optional) in large bowl. Melt butter, add sugar and Karo, bring to a boil, stirring and simmering 3 minutes, add vanilla, pour over popcorn. Mix well, let stand 2 minutes to cool. Press into buttered ring-mold. Unmold onto wax paper. Decorate with cut gumdrops. Or make balls with slightly dampened hands. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: SWEETPOTATO SOUFFLE Categories: Side dishes, Vegetables, Holiday Yield: 4 servings 1 c Milk 1/2 c Sugar 1/2 ts Salt 3 tb Butter 1 ts Nutmeg 2 c Mashed sweetpotatoes 2 Eggs; separated 1/2 c Raisins 1/2 c Chopped pecans Marshmallows This is an OLD family favorite recipe. It brings back fond memories for me since my mom fixed it for our family every holiday season. Scald milk and add sugar,salt,butter,nutmeg and potatoes; beat until fluffy. Beat egg yolks and add to potatoes. Add raisins and pecans. Beat egg whites stiff,fold into potatoes and pour into greased baking dish. Bake in moder- ate oven (350 degrees.) 50 to 60 minutes or until firm. Top with marshmallows and brown in oven. Serves 8. Note: You might like to do a flower of peach slices in the center of your sweetpotato souffle. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: TURKEY STUFFING Categories: Holiday, Spices Yield: 8 servings 1/4 c Olive oil 1 Shallot,finely chopped 1 Onion,large,finely chopped 1 1/2 c Celery,finely chopped 12 c Bread,stale,cut in 1/2" cube 2 tb Sage,ground 1/2 ts Thyme,dried 1/2 ts Celery seed,ground 1/2 ts Paprika Pepper,freshly ground 2 1/4 c Stock,strong vegetable 1. Heat the oil, shallot, onion and celery in a heavy pot. Saute until the vegetables begin to soften, then add bread cubes, sage, marjoram, thyme celery seed, paprika and pepper to taste. Mix well. Cook, stirring frequently, for 5 minutes over medium-low heat. 2. Add hot vegetable stock to pot and mix well. Cover and cook over low heat for 30 minutes or longer, stirring frequently, until bread cubes have broken down. (The secret to a good stuffing is in the slow cooking and the frequent stirring.) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: RICH BROWN GRAVY Categories: Holiday, Gravy Yield: 8 servings 1/4 c Olive oil 1 Carrot diced 1 Onion,small,diced 1 Celery heart,diced 2 Celery stalks,diced 1/2 Bay leaf,small 1/4 ts Thyme,dried 1/4 c Pastry flour,whole-wheat 5 Peppercorns,black or white 1/4 c Parsley,fresh,coarse chopped 4 c Water 4 c Stock,vegetable,homemade Rock salt,ground Pepper,freshly ground Heat the oil in a heavy saucepan. Mix the diced carrot, diced onion, diced celery heart or diced celery and saute until it begins to brown. Add the flour and stir until brown. Add the peppercorns and the parsley. Stir well and add the water and stock. Simmer for 2 hours, stirring occasionally. Sauce should be the consistency of whipping cream. Strain. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: WHIPPED YAMS AND WINTER SQUASH CASSEROLE Categories: Holiday, Vegetables Yield: 8 servings 2 Acorn squash,large,baked 1hr 2 Yams,large,baked 1/2 c Orange juice,fresh Cinnamon,ground Nutmeg,grated 1. Preheat oven to 350'. Scoop squash from skin. Place in a large mixing bowl or food processor. Remove yam flesh from skin and add to squash. Whip or mash together, incorporating maple syrup and orange juice. 2. Place mixture in casserole and dust with cinnamon and nutmeg to taste. Bake for 20 to 30 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: PETITE PEAS WITH THYME AND GARLIC Categories: Holiday, Vegetables Yield: 6 servings 1 tb Olive oil 1 Garlic clove,large,minced 1 pk Peas,petite,frozen(16 oz) 1/2 ts Thyme,dried 2 c Romaine lettuce,chopped Seasoned salt Pepper,freshly ground 1. Heat oil, garlic and peas in a skillet. Add thyme and lettuce. 2. Mix well, then cover and steam over low heat for 5 minutes. Peas should be bright but tender and lettuce should be wilted. Add seasoned salt and pepper to taste. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: SPICY CRANBERRY RELISH Categories: Holiday, Relishes Yield: 32 servings 3 c Cranberries,washed 1 c Honey 1 c Water 1 Naval orange,medium 1 ts Ginger,fresh or ground 1/2 ts Cinnamon,ground 1/2 ts Cardamom,ground 1. Bring cranberries, honet and 1/2 cup of water to a boil in a saucepan. Cover and simmer for 10 minutes, then uncover and simmer 10 minutes longer, stirring occasionally. 2. Quarter unpeeled orange and chop it finely in food processor. Add to simmering cranberry mixture with remaining 1/2 cup of water and spices. Stir well and simmer an additioal 20 minutes, stirring occasionally. Chill before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: TURKEY GIBLET GRAVY Categories: Christmas, Poultry, Gravy Yield: 12 servings 1/4 c Pan drippings 1/4 c Flour 1 c Water 2 c Turkey stock Turkey giblets,cooked,choped Salt Pepper 1. Pour off all turkey fat from roasting pan into a glass measuring cup. Measure and return 1/4 cup to pan. Sprinkle flour into fat; cook and stir 2 or 3 minutes over low heat. Add water and 2 cups of the reserved turkey stock. Cook, stirring and scraping up browned bits in pan with wooden spoon, until gravy thickens and bubbles 2 minutes. Strain gravy into saucepan; add chopped giblets and reserved liver. Taste; season with salt and pepper if needed. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: GREEN BEANS NEW SOUTHERN STYLE Categories: Christmas, Vegetables Yield: 12 servings 3 lb Green beans,fresh Salt Water 6 Bacon slices 1. Wash beans, snip off ends. Drop into salted boiling water, reduce heat and cook until barely tender. Turn out into a colander and immediately rinse under cold water to stop cooking process. 2. Cook the bacon over low heat in a deep heavy pot until crisp. Remove bacon, drain on paper toweling, and crumble. 3. Pour off and discard all but 2 tablespoons bacon fat from pot. Wehn ready to serve, heat bacon fat, add beans, and fork-stir until heated. Stir in crumbled bacon and serve at once. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: APRICOT-GINGER CRANBERRY SAUCE Categories: Sauce, Fruits, Side dishes, Holiday Yield: 6 servings INGREDIENTS: 14 Dried apricots, each cut -into 3 strips 1/2 c Cranberry juice 12 oz Fresh (or thawed frozen) -cranberries 1/2 c Plus 1 tbsp. sugar 1 tb Minced, pared, fresh ginger Soak the dried apricots in the cranberry juice in a medium saucepan for ten minutes. Add the remaining ingredients and stir them well. Cook, stirring occasionally, over medium heat until the cranberries have popped and the syrup has thickened slightly - that should take about 5 minutes. Let the sauce cool to room temperature, then refrigerate it (covered) until it's *cold*. It can be stored in the fridgipater for up to a week. Transfer the sauce to a serving dish and serve while it's still cold. The colder the better, so long as it isn't frozen. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: ORANGED CRANBERRY SAUCE Categories: Fruits, Sauce, Holiday Yield: 6 servings 2 Packs fresh Cranberries 1 pint Orange Juice Grated rind of 1 Orange 2 c Brown sugar 3 Pieces Cinnamon stick Water to cover cranberries 1 tb Ground Throw everything into a pot, and boil for approx. 1 hour, or until it has thickened. Taste for sweetness, and adjust the sugar as you need to. You cannot overcook, so make sure you have a nice, thick consistency. Let it cool, and bottle the excess. It keeps indefinitely in the refrigerator. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: CANDIED YAMS Categories: Side dishes, Vegetables, Holiday Yield: 6 servings 1 cn Yams OR 4 Fresh yams 1/2 bg miniature marshmallows -(opt.) 1/2 c Orange juice 1 orange, -sliced 1/4 c Brown sugar Drain yams and discard liquid. Arrange in baking dish. Pour orange juice over yams. Sprinkle liberally with brown sugar. Dot with butter. Sprinkle with marshmallows, if desired. Place orange slices on top. Bake for 30 minutes at 350 degrees or in any oven temperature (i.e., right along with the turkey) until marshmallows melt and liquid is bubbly. Serves 6. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Molded Cheese Treats (Wilton) Categories: Cheese/eggs, Holidays, Halloween, Kids! Yield: 1 servings 8 oz Natural cheddar cheese Coarsely grate cheese. Place in micro-proof measuring cup. Microwave on medium power until melted., approximately 2 minutes. Pour into Wilton candy molds of your choice (halloween ones are awesome). Place sticks in for lollipops if desired. Refrigerate for 15 to 20 minutes until set. Remove from mold by flexing mold. Keep refrigerated until served. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: CHALLA * GOLDEN EGG BREAD Categories: Breadmaker, Jewish, Rolls, Brunch, Holiday Yield: 16 servings -ELAINE RADIS BGMB90B 1 pk Yeast 3 c Flour 4 tb Sugar 2 Eggs 6 tb Vegetable oil 1 1/2 ts Salt 3/4 c Water; warm Combine all ingredients in the pan in the order listed and select white bread; push start When we make this into Challa, we remove from the breadmaker after the manual mode stops, (first rise); and then braid* and rise again; then put an egg wash over the challa. BAKE in a 350 degree oven until a light toasty brown. We usually sprinkle on some type of seeds (sesame or poppy) after the egg wash. * Braiding in the flat manner. The middle one goes under and over; never across. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: BABKA Categories: Breadmaker, Ethnic, Holiday Yield: 1 servings 1 pk Yeast 4 c Bread flour 1/2 c Sugar; plus 2 tb Sugar 1 ts Salt 1/4 c -warm water 1 c Milk 1/4 lb Butter 2 Eggs 3/4 c Golden raisins I have been making a bread for my Polish neighbor since I have had my DAK; I call it "Bacci's Bread". She claims it is just like her mother used to bake. I bake it on the Sweet Bread setting. Hope this might be what you are looking for. Sheila Gosselin Ma - tthv22a Formatted by Elaine Radis MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: PUMPKIN-PECAN SPICE BREAD Categories: Breadmaker, Holiday Yield: 3 servings -FHMN87A Phill Bower 3 c Bread flour 1/2 c Whole wheat flour 1 1/2 tb Butter; room temperature 1 ts Salt 1 ts Pumpkin pie spice 1 lg Egg 1/2 c Milk 1/4 c Orange juice 1/2 c Canned pumpkin 1/3 c Sugar 1/2 c Pecan pieces 2 1/2 ts Active dry yeast Process the ingredients according to the manufacturer's instructions for the basic bread setting. Remove the bread from the bread pan to a rack to cool. Wrap in aluminum foil ior a paper bag to store. This is for a 1 1/2 pound loaf. I have set the serving for "3" if you make a 1 pound loaf, set the servings for "2" and let the great MM make the conversion for you. From: Bread in Half the Time -by Linda West Eckhardt and Diana Collingwood Butts. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Instant Potato Lefse Categories: Breads, Christmas Yield: 6 servings 1 pk (7 oz) instant potatoes 2 ts Salt 1 tb Butter 1 c Rich milk 1 c Boiling water 1 1/2 c Flour Place instant potato flakes, salt and butter in mixing bowl. Add boilig water to milk and add to potato mixture. Mix quickly until thick and smooth. Add just enough flour to be able to handle dough. Knead lightly. Form into balls and roll very thin on floured board. Bake on hot electric lefse grill (any griddle will work), turning to brown both sides. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: SWEDISH LIMPA BREAD Categories: Breads, Breadmaker, Holiday Yield: 1 servings -Dottie Cross TMPJ72B 2 1/4 c Bread flour 1/4 c (1 oz.) rye flour 2 tb Brown sugar 1 tb Dry milk 1 ts Salt 1 tb Butter 1 tb Orange peel; chopped 1 1/2 ts Caraway seeds 1/2 ts Fennel seed 15/16 c (7-1/2 fl. oz.) water 1 ts Dry yeast Combine ingredients in order according to your own bread machine instructions. Hope you enjoy! It's delicious bread! Makes (1) 1 pound loaf MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Grand Marnier Apricot Stuffing * Categories: Stuffings, Holidays, Alcohol, Sausage, Apples Yield: 1 servings 1 c Dried apricots; diced 1 1/2 c Grand Marnier 4 c Chicken broth 2 c Celery; coarsely chopped 1 Yellow onion; chopped 1 lb Turkey sausage 1 lb Herb stuffing mix 1 c Apple pieces; slivered 1/2 ts Dried thyme Fresh ground balck pepper Place apricots and 1 cup Grand Marnier in a small saucepan, and heat to boiling. Remove from the heat and set aside. Heat chciken broth to boiling. add celery and onion. Simmer 20 minutes or until tender. Cook the sausage in the microwave oven and chop fine. In a large mixing bowl, combine stuffing mix, apricots with liquid, sausage, slivered apples, onion, celery and broth. Stir to combine. Add remaining Grand Marnier. Stir well to moisten stuffing. Season with thyme and pepper to taste. Makes enough for 21-24 pound turkey. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Old Fashioned Corn Bread Categories: Breads, Side dishes, Holiday, American Yield: 12 servings 1 c Sifted flour 3 ts Baking powder 1/2 ts Salt 1 c Yellow cornmeal 1 c Milk 2 Eggs; beaten 1/4 c Honey ; or maple syrup 1/4 c Butter; melted or bacon dri Preheat the oven to 425 degrees. Sift together the flour, baking powder, and salt. Add the cornmeal and stir until well mixed. In another bowl combine the milk, eggs, honey or maple syrup, and the butter or bacon drippings. Add the liquids to the dry ingredients and stir just until all are moistened. Pour the batter into an oiled 8 inch square baking pan and bake about 20 minutes or until done in the center and lightly browned. To test for doneness insert a toothpick or cake tester in the center. If it comes out dry the corn bread is done. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: CRANBERRY-NUT BREAD Categories: Breads, Holiday, Personal Yield: 18 servings 1 1/3 c Flour 1 ts Baking soda 1 1/4 ts Salt 3/4 c Sugar 1 Orange; grated peel only 6 tb Butter; cut into 1" pieces 2 lg Eggs 1 Orange; Juice only 1 1/4 c Fresh cranberries, chopped 1 c Walnuts or pecans, chopped PREHEAT OVEN TO 350F. Grease a 9-by-5-by-3-inch loaf pan and line with a strip of wax paper, greased; or place 18 paper muffin cups in muffin tins. Mix together the flour, baking soda and salt. Put the sugar and orange peel in a bowl, food processor or mixer, along with the butter, eggs and 1/2 cup of the orange juice. Beat or process until smooth. Add the cranberries, nuts and the flour mixture, beating until just combined. Pour into the pan or cups. Bake 1 hour for the loaf and 30 minutes for the muffins. Remove from pan. Cool on a wire rack. Makes 1 Loaf or 18 Muffins MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: CORN BREAD STUFFING Categories: Christmas, Stuffing Yield: 12 servings 2 pk Corn bread mix (10 oz) 1/2 c Celery,chopped 1 Onion,medium,minced 1/2 c Butter 2 Egg yolks Salt Pepper 1. Prepare corn bread, following label directions, or use your own favorite recipe. Cool. Crumble enough to make 7 cups and transfer to a large mixing bowl. 2. Saute celery and onion in butter in a large skillet until soft. Spoon vegetables and butter over corn bread crumbs. 3. Beat egg yolks in a medium-sized bowl; stir in stock and pour mixture over corn bread. Stir lightly to blend. Season with salt and pepper to taste. Makes approximately 3 quarts, or 12 cups. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Pear-Walnut Bread Categories: Bread, Holiday, Gift, Pear, Walnut Yield: 6 servings 1 Box honey-granola bread mix -(16.1 ozs.) 1 c Pear nectar 1 Egg 1 cn Sliced pears, drained and -chopped (8 ozs.) 1/2 c Walnuts, chopped Preheat oven to 350 degrees F. Combine bread mix, nectar, and egg in a large bowl until well blended. Stir in chopped pears and nuts. Turn batter into greased and floured 8 1/2 x 4 1/2-inch loaf pan. Bake 45 to 55 minutes, or until a wooden pick inserted in the center comes out clean. Cool bread 10 minutes in the pan on a wire rack. Remove from pan and cool completely on rack. Yield: 1 loaf Preparation Time: 5 minutes Baking Time: 45 to 55 minutes Recipe from: Parnets magazine, November 1986 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: TURKEY STOCK Categories: Christmas, Poultry, Soups Yield: 12 servings Turkey giblets+neck & wings 3 c Water 1/2 Onion,small,sliced 1/2 Garlic clove 1/2 Bay leaf 1/8 ts Basil,crumbled 1/8 ts Rosemary,crumbled 1/8 ts Thyme,crumbled 1/8 ts Salt 1. Combine giblets, neck, and wing tips with water in a large saucepan; add remaining ingredients. Bring to boil, then lower heat and simmer for about 15 minutes, or until liver is tender. Remove liver and continue to simmer mixture for about 1 hour, or until remaining giblets are tender. Strain mixture; remove and chop giblets and liver for gravy. Reserve stock. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: EGG SALAD WITH LEAVES Categories: Holiday, Salads Yield: 8 servings 8 Hard-cooked lg eggs,shelled 1/3 c Mayonnaise 1/3 c Unflavored nonfat yogurt 3 tb Minced fresh dill 1 ts Pepper Salt 2 qt Mixed lettuce leaves 1. In a food processor or in a bowl, finely mash eggs. Add mayonnaise, yogurt, dill, pepper, and salt to taste; mix well. Serve, or cover and chill up to a day. 2. Arrange leaves on a platter and put egg salad in a small bowl. Serve leaves on plates and top with salad, or scoop salad onto leaves and hold to eat. Makes 2 1/2 cups. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: English Toffee Categories: Candies, Christmas, Gifts Yield: 10 servings 2 c Butter Or Regular Margarine 2 c Sugar 2 tb Light Corn Syrup; Karo 6 tb Water 1 c Almonds; Blanched, Slivered 6 oz Chocolate Chips; Semi-sweet 2 tb Vegetable Shortening 3/4 c Almonds; Toasted, Sliced Melt butter in heavy 10-inch skillet. Add sugar, corn syrup, water and 1 cup almonds. Cook over medium heat, stirring constantly, until mixture boils. Continue to cool, stirring occasionally, until mixture reaches soft crack stage, (290 F on candy thermometer). Pour the mixture into greased 17x14-in baking sheet (jelly roll pan). Melt chocolate chips with shortening, over hot water, stirring until smooth. Spread on toffee, which has been scored with a sharp knife in to bars. Sprinkle with 3/4 cup toasted almonds. When chocolate has set, break apart at the scores; store in cool place in tins. Makes 3 lbs of candy. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Peanut Brittle Deluxe Categories: Candies, Christmas, Gifts Yield: 4 servings 2 c Sugar 1 c Light Corn Syrup; Karo 1/4 c Water 1 1/2 c Salted Peanuts 4 tb Butter Or Regular Margarine 2 tb Baking Soda 1 ts Vanilla Combine sugar, corn syrup and water in heavy 3-quart saucepan. Cook over med heat, stir constantly, until sugar is dissolved. Note: Be careful as the syrup is dangerous if spilled on you. Cook, stir occasionally, until mixture reaches the soft crack stage (285 F) on the candy thermometer. Add peanuts, butter. Cook, stir constantly, to the hard crack stage (300 F) on the candy thermometer. Remove from heat. Rapidly stir in baking soda, vanilla. (Mixture will foam up.) Turn mixture onto 2 greased baking sheets (Jelly roll pans work nicely). Spread with a metal spatula as thin as possible. When the candy begins to set, loosen from baking sheets. Turn brittle over, stretch and pull brittle as thin as possible using two forks. When completely cool, break into pieces. Makes about 2 pounds of brittle. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Peanut Fudge Categories: Candies, Christmas, Gifts Yield: 4 servings 2/3 c Milk 2 tb Light Corn Syrup 2 c Sugar 2 oz Baking Chocolate; Cut Up 2 tb Butter Or Regular Margarine 1 ts Vanilla 1 c Peanuts; Salted, Chopped Combine milk, corn syrup, sugar and chocolate in a heavy 2-quart saucepan. Cook over medium heat, stirring constantly, until the sugar is dissolved. Continue cooking over medium heat until the candy reaches the soft ball stage (236 F) on the candy thermometer. Stir occasionally to prevent sticking. Remove from heat and add butter. Cool to 110 F without stirring, then add the vanilla. Beat until fudge begins to lose its shine. Stir in the peanuts and quickly pour into a greased 8-inch square baking pan. Cut into squares when candy is completely cooled. Makes 1 1/2 pounds. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chocolate Covered Peanuts Categories: Candies, Chocolate, Christmas, Gifts Yield: 6 servings 6 oz Chocolate Chips; Semi-Sweet 1/4 c Light Corn Syrup; Karo 1 tb Water 2 c Peanuts; Salted Combine the chocolate pieces, corn syrup, and water in a double boiler top. Place over hot water and stir until melted. Remove from the heat and stir in the peanuts stirring until well coated. Drop the mixture by teaspoonfuls onto waxed paper lined baking sheets. Cover with aluminum foil and chill in the refrigerator until firm. Makes about 36 pieces. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chocolate Christmas Candies Categories: Candies, Chocolate, Christmas, Gifts Yield: 10 servings 1 c Butter Or Regular Margarine 1/2 c Peanut Butter; Cream Style 2 1/3 c Graham Cracker Crumbs 2 c Confectioners' Sugar; Sifted 2 c Flaked Coconut 1 c Walnuts; Chopped 6 oz Chocolate Chips; Semi-Sweet 1 Paraffin Piece; 2 1/2",CutUp Combine the peanut butter and butter in a 2-quart saucepan. Cook, over medium heat, stirring constantly, until melted. Remove from the heat. Combine the graham cracker crumbs, confectioners' sugar, coconut, and walnuts in a bowl. Pour the peanut butter mixture over all then toss until well blended. Shape the mixture into 1/2-inch balls. Place on waxed paper lined baking sheets. Cover with aluminum foil. Chill in the refrigerator. Combine the chocolate chips and paraffin in the top of a double boiler. Place over hot water and stir until melted. Dip the balls in the chocolate. Place on waxed paper lined baking sheets and let stand until the chocolate is set. Cover with aluminum foil and store in the refrigerator. Makes about 2 lbs of candy MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Peanut Butter Candy Squares Categories: Candies, Christmas, Gifts Yield: 6 servings 4 c Toasted Rice Cereal 1/4 c Butter Or Regular Margarine 7 oz Marshmallow Creme; 1 Jar 1/3 c Peanut Butter Heat the rice cereal on a 15 1/2 X 10 1/2 X 1-inch jelly roll pan in a 350 degree F. oven for 10 minutes. Meanwhile, combine the butter, marshmallow creme and peanut butter in the top of a double boiler. Place over hot water and stir until melted. Remove from the heat. Place the cereal in a large buttered bowl. Pour the peanut butter mixture over all and mix well. Turn the mixture into an aluminum foil lined 9-inch square baking pan. Press into an even layer. Cool and cut into 36 (1 1/2-inch) squares. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Buttermilk Pecan Pralines (Cook 'Em Horns) Categories: Candies, Holiday, Texas Yield: 40 servings 3 c Sugar 1 Pinch of Salt 3/4 c White Corn Syrup 2 c Pecan Halves 1 ts Baking Soda 1 c Buttermilk 2 tb Butter In a large saucepan, (5 or 6 Quart size) combine sugar, baking soda, salt, buttermilk and corn syrup. Bring to a boil, stirring constantly. Reduce heat to medium-low, continue cooking until mixture becomes caramel-colored and reaches soft ball stage (238 degrees). Remove from heat, add butter and pecan halves. Beat until thick enough to drop from a spoon onto waxed paper. If mixture becomes too hard, return to heat and add small amount of water. Stir until smooth. Yield: 44 to 48 Pralines. *** Variation *** Reduce sugar to 2 cups. Omit corn syrup. Increase butter to 3/4 cup, add 1 teaspoon vanilla. Include butter in cooking stage. Add vanilla with pecans. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Eggnog Pound Cake Categories: Cakes, Holiday Yield: 8 servings 1 c Butter or margarine; soft 1/2 c Shortning 3 c Sugar 6 Eggs 3 c Flour 1 c Egg nog 1 c Flaked coconut 1 ts Lemon extract 1 ts Vanilla 1/2 ts Coconut extract Cream butter and shortening. Gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Add flour to creamed mexture alternately with eggnog, beginning and ending with flour. Mix just until blended after each addition. Stir in coconut and flavorings. Pour batter into a greased and floured 10" tube pan and bake at 325~ for 1 hour and 30 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan 10 minutes; remove from pan and cool completely on a wire rack. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: AMERICANA PEANUT CHEESECAKE Categories: Desserts, Cakes, Holiday Yield: 12 servings -Dottie Cross TMPJ72B 3/4 c Chopped roasted peanuts; div 2 tb Chopped roasted peanuts; div 1 c Graham cracker crumbs 1/3 c Butter or margarine, melted 2/3 c Creamy peanut butter 4 pk (3 ounces each) cream cheese -softened 1 cn (14 ozs) sweetened condensed 1/3 c Lemon juice 1 ts Vanilla extract 1 pk (4 ozs) frozen whipped toppi -thawed In small bowl, combine 3/4 cup chopped peanuts, graham cracker crumbs and melted butter; mix well. Press crumb mixture into bototom and 1" up sides of 9-inch springform pan. Refrigerate crust 20 minutes or until set. In large bowl with electric mixer at medium speed, beat softened cream cheese and peanut butter until fluffy. Gradually beat in condensed milk and mix well. Add lemon juice and vanilla; blend well. Fold in whipped topping. Pour mixture into prepared crust; garnish top with remaining 2 tablespoons chopped peanuts. Refrigerate 2 to 3 hours, or until well chilled. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Swedish Spritz (Spritsar) Cookies Categories: Cookies, Christmas Yield: 96 servings 2 c Sifted all-purpose flour 3/4 c Sugar 2 Egg yolks 1 c Butter 1 ts Almond extract Sift together flour and sugar onto bread board. Make a well in center and into this drop egg yolks, butter and extract. Mix into a smooth dough with finger tips. Force through cookie press onto ungreased cookie sheets in O and S shapes. Bake in moderate oven (375) 8 to 10 minutes. Yield: 8 dozen spritz. (Note: Store cookies in air-tight container. You may want to let them sit a day to "ripen" the almond flavor!) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Swedish Ginger Cookies (Pepparkakor) Categories: Cookies, Christmas Yield: 10 servings 1/2 c Molasses 1/2 c Sugar 1/2 c Butter 1 Egg, well beaten 2 1/2 c Sifted all-purpose flour 1/4 ts Salt 1/4 ts Baking soda 1/2 ts Ginger 1/2 ts Cinnamon Heat molasses in small saucepan to boiling point. The boil 1 minute. Add sugar and butter and stir until butter is melted. Cool. Beat in egg. Sift together flour, salt, soda and spices. Add to first mixture and mix thoroughly. Cover bowl tightly and chill overnight. Roll out a portion of the dough at a time on lightly floured pastry cloth. Roll out thin. Cut into desired shapes. Bake in a moderate oven (350) 6 to 8 minutes. Yield: 10 dozen cookies Note: The dough may be shaped into a roll and wrapped in waxed paper. Chill thoroughly overnight or longer. Slice thin and bake in moderate oven (350). These should be stored in an air-tight container - allow flavor to "ripen". MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Kentucky Kernels - S.A. Express News - Karen H Categories: Cookies, Holiday Yield: 10 servings 4 tb Butter (1/2 Stick) 1 Box of Powdered Sugar 1/3 c Bourbon 1 c Pecans, chopped Cream butter by hand. By hand, alternately blend in powdered sugar and bourbon. DO NOT USE MIXER. Fold in pecans. Drop by 2/3 teaspoonful onto wax-paper lined cookie sheets. Cover with wax paper. Refrigerate until set. Cover and store in refrigerator. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Fruit-Flavor Popcorn Balls Categories: Snacks, Holidays, Jello, Popcorn Yield: 48 servings 1 c Light corn syrup 1/2 c Sugar 1 sm Jello; any flavor 1/2 lb Salted peanuts; coarse chop 9 c Popped popcorn Bring syrup and sugar to a boil. Remove from heat and add Jell-O Gelatin, stirring until dissolved. Add peanuts and pour over popcorn, mixing well. Quickly form into 1 1/2" balls. Makes about 4 dozen. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Frozen Fruitcake Salad Categories: Salads, Desserts, Fruits, Holidays Yield: 6 servings 1 c Sour cream 2 oz Cool whip; thawed 1/2 c Sugar 2 tb Lemon juice 1 ts Vanilla 13 oz Crushed pineapple; drain 2 Bananas; diced 1/2 c Red Candied cherries; chop 1/2 c Grees Candied cherries; chop 1/2 c Nuts; (pecans or walnuts) Mix all together well, turn into a mold and freeze. Let stand 10 minutes before serving. Everyone loves this. It's good for dessert too. It's especially pretty at Christmas because of the red and green cherries but we like it for Thanksgiving too. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Crockpot Carmel Apples Categories: Crockpot, Fruits, Snacks, Holidays Yield: 8 servings 2 pk Caramels, 14oz each 1/4 c Water 8 md Apples In crockpot, combine caramels and water. Cover and cook on high for 1 to 1 1/2 hours, stirring frequently. Wash and dry apples. Insert stick into stem end of each apple. Turn control on low. Dip apple into hot caramel and turn to coat entire surface. Holding apple above pot, scrape off excess accumulation of caramel from bottom apple. Place on greased wax paper to cool. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Gingerbread Men Categories: Cookies, Holiday, Family Yield: 60 servings 1 c Shortening 1 c Sugar 1/2 ts Salt 1 Egg 1 c Molasses 2 tb Vinegar 5 c Sifted flour 1 1/2 ts Soda 1 tb Ginger 1 ts Cinnamon 1 ts Cloves; ground Raisins Thoroughly cream shortening, sugar and salt. Stir in egg, molasses and vinegar. Beat well. Sift dry ingredients; stir into molasses mixture. Chill about 2 hrs. On lightly floured surface roll to 1/8" thickness. Cut with cookie cutter. Place 1" apart on greased cookie sheet. Make eyes and buttons with raisins. Bake in moderate (375 deg.) oven for about 6 minutes. Cool slightly and remove from sheet. Allow to finish cooling on wire racks. Store in tightly covered tin. Keeps well for 3-4 weeks. NOTE: I use a 4-in. cutter. For smaller men, you may need to reduce the baking time by a minute or so. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Very Rich, Very Thin Chocolate Lace Cookies Categories: Cookies, Holiday, Party Yield: 36 servings 1/4 lb Butter-1 stick 2 Chocolate-unsweetened Egg-slightly beaten 1/4 ts Salt 1/2 ts Vanilla 1/2 ts Baking powder 1/2 c Flour 1 1/2 c Sugar Melt the butter and chocolate in the top of a double boiler. Combine with egg and rest of ingredients. Drop by scant teaspoonfuls on greased cookie sheets. The finished cookies will be 3 to 4 inches in diameter so space them accordingly. Bake in preheated oven of 325~ for about 12 minutes. Watch carefully to prevent burning. When nearly cool, remove from the cookie sheet with spatuala. (I use the metal type.Hint-press under the cookie with pressure against the sheet and they remove easily without crumbling) Place on racks to cool completely. Source: Woman's Industrial Union in Boston MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Stained Glass Candies Categories: Candy, Christmas, Heritage Yield: 1 servings 4 oz Chocolate; semisweet (4 squ 1 c Sugar; icing 1 Egg; beaten 3 c Marshmallows; coloured mini 1/2 c Walnuts 2 ts Butter Melt chocolate, add sugar and egg, pour over nuts and marshmallows. Form into rolls, wrap in wax paper and refrigerate. When cool, slice into round candies. one of mom's Christmas recipes, originally from a neighbour MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Blarney Stones Categories: Holidays, Cakes Yield: 6 servings 4 Eggs 2 c Sugar 1/2 ts Salt 2 ts Vanilla 2 tb Butter 1 c Milk; hot 2 c Cake flour 2 ts Baking powder Icing Powdered sugar Milk Peanuts or pecans; - chopped fine or ground Melt butter in hot milk. Beat the eggs with a rotary beater until light; beat in sugar, salt, vanilla and butter mixture. Sift flour and baking powder together; beat in quickly. Pour into a greased 13x9" pan. Pound the pan several times to remove any air bubbles. Bake for 25-35 minutes at 350~. Cool the cake and cut in 4x1" pieces. Cover all sides with icing made of powdered sugar and milk to your desired consistency. Roll in nuts of choice. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: A 2-Minute Fudge Categories: Candies, Christmas Yield: 36 servings 1 lb Powdered sugar 1/2 c Cocoa 1/4 ts Salt 1/4 c Milk 1 tb Vanilla extract 1/2 c Butter 1 c Nuts, chopped In a 1 1/2 qt. casserole, stir sugar, cocoa, salt, milk and vanilla together until partially blended (it will be too stiff to blend thoroughly). Put butter over top in center of dish. Microwave at high for 2 minutes, or until smooth. If all butter has not melted in cooking, it will as mixture is stirred. Blend in nuts. Pour into a lightly-buttered 8x4x3" dish. Chill 1 hour in refrigerator or 20 to 30 minutes in freezer. Cut into squares. Makes about 36 squares. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Candied Cranberries Categories: Candies, Christmas Yield: 2 servings 1 c Sugar 2 tb Water 1/2 c Cranberries Cook 1/2 cup sugar and 2 tablespoons water in heavy small saucepan over low heat, stirring until sugar dissolves. Transfer to top of double boiler. Add cranberries. Cover berry mixture and place over simmering water. Cook 45 minutes, stirring occasionally. Remove from over water. Let cranberry mixture stand at room temperature overnight. Place remaining 1/2 cup sugar on plate. Drain cranberries well. Add t sugar and turn to coat. Let dry at least 30 minutes. (Can be prepared 3 days ahead. Cover and refrigerate.) Makes about 1/2 cup MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Cheese Fudge Categories: Candies, Cheese, Chocolate, Christmas Yield: 3 servings 1 c (2 sticks) butter, softened 8 oz Pasteurized process cheese, -cubed 1 1/2 lb Powdered sugar 1/2 c Cocoa 1/2 c Non-fat dry milk 2 ts Vanilla 2 c Coarsely chopped nuts In a large saucepan over medium heat melt butter and cheese, stirring frequently. Remove from heat. Sift together sugar and cocoa; add to cheese, mixing well. Stir in non-fat dry milk, vanilla and nuts. Turn into a 9x9x2-inch pan. Chill until firm. Makes 3 pounds. From Best Recipes Magazine, Sept/Oct 1991 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Choco-Almond Confections Categories: Candies, Christmas, Entertain Yield: 3 servings 1 1/4 c Blue Diamond Chopped Natural -Almonds, toasted 1 oz Squares milk chocolate 1/2 c Orange juice 1/2 c Granulated sugar 3 c Crushed lemon, orange, or -vanilla wafers 2 tb Curacao or orange juice The positively elegant "very adult" confection is from Blue Diamond. In blender or food processor, finely grind 1/4 cup of the almonds; set aside. Combine chocolate with orange juice and sugar in saucepan. Cook over medium heat, stirring constantly until sugar is dissolved and chocolate is melted. Remove from heat and mix in crushed wafers, Curacao and the chopped almonds. Chill mixture at least one hour. Form into small balls; roll in the ground almonds. Refrigerate in air-tight container for several days for best flavor to develop. Makes about 3 dozen. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chocolate Walnut Fudge Categories: Candies, Christmas Yield: 6 servings 2 c Icing sugar 1 c Cocoa 1 1/2 Butter or margarine 1 1/2 Chopped walnuts Walnut halves Sift together icing sugar and cocoa. Melt butter in a saucepan. Continue cooking until buter is hot and bubbly. Remove from heat. Blend hot butter into cocoa mixture. Stir in chopped nuts. Spread in a greased 8 inch square cake pan. Garnish with walnut halves. Chill until set. Store in refrigerator. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chocolate Marshmallow Fudge Categories: Candies, Chocolate, Christmas Yield: 6 servings 1 lg Can Evaporated milk 1/4 lb Butter 4 c Sugar 2 pk Chocolate pieces ( 6 Ozs ea) 1/2 Jar marshmellow cream Combine first three ingredients in saucepan and cook to 234 deg.F or until it forms a soft ball in cold water. Stir often. Remove from heat and fold in remaining ingredients. If desired add chopped nuts. Pour into greased 8 X 13 inch pan. Refrigerate until firm. Cut into squares. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Chocolate Butterscotch Fudge Categories: Candies, Chocolate, Christmas Yield: 1 servings 1 c Sugar 15 oz Sweetened condensed milk 1/2 c Water 6 oz Semisweet chocolate pieces 6 oz Butterscotch flavored pieces 1/4 c Butter or regular margarine 1 ts Vanilla 1 c Chopped walnuts An original recipe from a Georgia homemaker. She combined three different fudge recipes and came up with this fast fix fudge that doesn't require refrigeration. Combine sugar, sweetened condensed milk, water, chocolate and butterscotch pieces in 3 quart heavy saucepan. Cook over medium heat,stirring constantly, to soft ball stage (234F) Remove from heat. combine butter and vanilla in mixing bowl. Pour hot mixture into bowl. Beat with electric mixer at high speed until mixture starts to thicken. Stir in walnuts. Spread into greased 9 inch square baking pan. Cool and cut in 1-1/2 inch squares. Makes 36 pieces. Origin: Farm Journal's Choice Chocolate Recipes Shared by: Sharon Stevens. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Coconut-Peanut Brittle Categories: Candies, Christmas Yield: 1 servings 1/2 c Water 1 c Corn syrup 2 c Sugar 2 lb Spanish peanuts (raw) 1 ts Salt 1 ts Soda 1/2 lb Coconut Combine water, corn syrup, sugar, peanuts and salt in a heavy 4-quart saucepan. Put in the candy thermometer and cook over high heat. Stir frequently until temoerature reaches 290 degrees. Remove from heat and add the soda. Stir thoroughly, then gradually stir in coconut. Stretch with well buttered forks on a well buttered surface such as cookie sheets. To stretch, spoon out into piles and gently pull apart. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Cream-Cheese Fudge Categories: Candies, Christmas Yield: 1 servings 3 oz Cream cheese, softened 1 ts Heavy cream 2 c Confectioners' sugar 2 oz Unsweetened chocolate, -melted 1/2 ts Vanilla extract 1 ds Salt 1 c Chopped nuts Servings: 1 pound DIRECTIONS: Beat cream cheese and cream until smooth. Gradually beat in sugar. Add melted chocolate and blend. Stir in vanilla, salt, and chopped nuts. Press into buttered 8x4x2" pan and chill. Cut in squares. Source: Mom's old magazine clippings- 1940's to 1970's From: Sallie Austin MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Creamy Mocha Fudge Categories: Candies, Christmas Yield: 1 servings 1/2 c Cocoa 3 1/2 c Icing sugar 1/4 c Whipping cream 1/2 c Butter 2 tb Coffee, very strong 1/2 c Pecans, coarsely chopped Stir together cocoa and icing sugar in large bowl till well blended. There should be no lumps. Melt butter over medium heat. Add coffee and beat with an electric beater till smooth. Fold in pecans. Turn into wax paper lined loaf pan. Smooth top with knife dipped in warm water. Refrigerate till set. When set, turn and cut into squares. My own recipe, honorable mention 1989 Sherway Gardens Chocolympics MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Creamy Peanut Butter Fudge Categories: Candies, Christmas Yield: 1 servings 3 c Sugar 1 c Evaporated milk 1/8 ts Salt 1 lb Peanut butter 1/2 lb Marshmallow fluff 1 tb Butter 2 ts Vanilla Combine sugar, milk and salt in saucepan. Cook over medium heat until mixture reaches soft ball stage. Remove from heat; add peanut butter, marshmallow fluff, butter and vanilla. Stir until ingredients are thoroughly combined. Pour into large cake pan to cool. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Easy Creamy Fudge Categories: Candies, Christmas Yield: 32 servings 2 c Miniature marshmallows -(optional) 14 oz Can condensed milk 1 ds Salt 12 oz Semi-sweet chocolate chips 6 oz Milk chocolate chips or -semi-sweet chocolate chips 1/2 c To 1 c nuts 1 1/2 ts Vanilla In 2 qt. glass measure, combine marshmallows, milk, and salt. Microcook on HIGH 3-4 minutes. Stir until marshmallows melt and mixture is smooth. Add chips and stir until melted. (If you don't use marshmallows, melt chocolate chips in the condensed milk. Add salt.) Stir in nuts and vanilla. Line 8 or 9 inch square pan with wax paper. Spread fudge evenly in pan. Chill 2 hours, until firm. Turn on to cutting board, peel off paper and cut into squares. Serves 32 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Easy Milk Fudge Categories: Candies, Christmas Yield: 10 servings 2 tb Butter or margarine 2/3 c Evaporated milk, undiluted 1 1/2 c Sugar 1/4 ts Salt 2 c Miniature marshmallows 1 1/2 c Semi-sweet chocolate morsels 1 ts Vanilla extract 1/2 c Chopped pecans or walnuts Butter 8-inch square pan. In medium saucepan, combine butter, evaporated milk, sugar and salt. Bring to a boil over medium heat, stirring constantly. Boil 4 to 5 minutes, stirring constantly; remove from heat. Stir in marshmallows, morsels, vanilla and nuts. Stir vigorously for 1 minute or until marshmallows melt completely. Pour into pan. Cool and cut into squares. Hint: For thicker fudge, use a 7X5-inch loaf pan. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Five Pound Fudge Categories: Candies, Chocolate, Christmas Yield: 6 servings 4 1/2 c Sugar 12 oz Can evaporated milk 1/4 lb Butter 1 Jar marshmallow creme 12 oz Semi-sweet chocolate chips 12 oz Milk chocolate bar 2 c Chopped pecans or walnuts 2 ts Vanilla Cook sugar, milk, and butter to soft ball stage (234 degrees on candy thermometer), stirring constantly. Take off the heat and add the remaining ingredients. Stir quickly and thoroughly to blend. Pour into a large baking pan or dish (I lightly butter it first). Cool. Cut into squares and store in refrigerator. My favorite fudge recipe!! I prefer it with walnuts instead of pecans and I even buy my milk chocolate candy bars with almonds sometimes for a little added flavor and crunch! From: Jackie Olden's Newsletter MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Jingle Bell Fudge Categories: Candies, Christmas Yield: 64 servings 12 oz Butterscotch chips 1/2 c Chunky peanut butter 2/3 c Sweetened condensed milk 1/2 c Walnuts (chopped) Combine butterscotch chips and peanut butter in top of double boiler. Place over, not boiling water until butterscotch melts; remove from water. Stir until blended; add milk and stir just until blended. Spread in foil-lined 8-inch square pan. Press chopped nuts into surface, if desired, and chill until firm. Cut into 1-inch squares. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Magic Truffles Categories: Candies, Chocolate, Syd's book, Christmas Yield: 1 servings 6 oz Semi-Sweet Chocolate Chips 1/3 c +1 tb Sweetened Condensed Milk 1 pn Salt 1/2 ts Vanilla Or Rum Extract Melt chocolate without stirring in top of double boiler. Remove from heat and add condensed milk,salt and flavoring. Stir only until blended. Press into a block one inch high in wax paper lined pan. Chill until firm. Turn out. Remove wax paper. Cut into serving pieces. Store in airtight container. Makes about 1/2 pound. From: Syd's Cookbook. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Maple Fudge Categories: Candies, Christmas Yield: 6 servings 1 tb Flour 1 c Granulated White Sugar 2 c Maple Syrup 1/4 c Corn Syrup 1/2 c Milk or Cream 1 tb Butter Mix flour and sugar in a saucepan. Add maple syrup, corn syrup, and milk. Cook over low heat, stirring occasionally to soft ball stage. (232-236 degrees) Remove from heat and drop butter on top. Cool to lukewarm; beat until glossy look begins to leave. Pour quickly into buttered pan. SOURCE:Carole Lathrop MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Marry Ellen's Fudge Categories: Candies, Chocolate, Microwave, Christmas Yield: 6 servings 1 Bag semisweet chocolate -chips 1/2 Bag butterscotch chips 1 Regular-size can Eagle milk -(evaporated milk) Vanilla extract Combine all ingredients in a microwave-safe bowl. Microwave for 2 minutes. Stir. Pour into 8 x 8 inch bowl and let cool. From: Mary Ellen Shook Posted by: Karin Brewer, Cooking Echo, 7/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Mexican Fudge Categories: Candies, Christmas Yield: 64 servings 4 c Shredded cheddar cheese 4 Beaten eggs 4 oz Can chopped green chilies 2 ts Chopped pimiento 2 Bacon strips,cook,crumble Combine all ingredients, mixing well. Spread into an ungreased 8"^ square baking pan. Bake at 350 F for 30 minutes. Makes 64 one inch squares. Per square: 35 calories, 2.3 g protein, 2.8 g fat, .3 g carbohydrate, 21 mg cholesterol, 52 mg sodium From: Texas Department of Agriculture Posted by: Sheila Exner - October 1991 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Microwave Never-Fail Fudge Categories: Candies, Chocolate, Microwave, Christmas Yield: 1 servings 2 1/2 c Sugar 1/4 c Margarine 2/3 c Evaporated milk 7 oz Marshmallow creme 6 oz Chocolate chips 1/2 oz Baking chocolate Combine sugar, margarine, milk and marshmallow creme in 2 quart microwave safe bowl. Microcook on high 3 minutes. Stir well. Continue microcooking 2 to 3 minutes more or until mixture boils. Reduce power to 50% and microcook 5 minutes. Add chocolate chips and shaved baking chocolate. Stir until melted. Pour into buttered 8" dish. From the recipe files of Sheila Exner - September 1991 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Microwave Creamy Fudge Categories: Candies, Microwave, Chocolate, Christmas Yield: 1 servings 1 1/2 c Sugar 12 oz Evaporated milk 1/4 c Butter or margarine 2 c Miniature marshmallows 12 oz Chocolate chips (2 cups) 1 ts Vanilla 1 c Chopped nuts (optional) Mix sugar, milk, butter and a dash of salt in a 3 quart microwave safe bowl. Cover loosely with wax paper. Microcook on high 4 minutes. Uncover, Microcook 10 minutes more, stirring every 3 minutes. Continue cooking, stirring every 2 minutes, until candy thermometer reads 234 to 240 degrees. (soft ball stage). Stir in marshmallows and chocolate chips and nuts if using. Stir vigorously until creamy and slightly glossy. Spread in a buttered 11x7 pan. Refrigerate 2 hours or until set. From the recipe files of Sheila Exner - September 1991 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Microwave Pecan Brittle Categories: Candies, Microwave, Christmas Yield: 6 servings 1 c Pecan halves 1 c Sugar 1/2 c Light corn syrup 1/8 ts Salt 1 ts Butter 1 ts Vanilla 1 ts Baking soda Stir pecans, sugar, syrup, and salt together in a 1 1/2 quart glass bowl. Microwave on HIGH 7 to 8 minutes, stirring well after 4 minutes. At the end of 8 minutes, add butter and vanilla. Blend well. Return to microwave and cook on HIGH 1 to 2 minutes more. Remove and add baking soda and gently stir until mixture is light and foamy. Pour onto lightly greased cookie sheet and let cool 30 minutes to 1 hour. Break into pieces and store in airtight container. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Mocha Fudge Categories: Candies, Christmas Yield: 30 servings 1 lb Dark chocolate, broken into Pieces 1 lb Can sweetened condensed milk 2 1/2 oz Butter 1 tb Instant coffee 1 ts Boiling water Grease and line lamington pan with foil. Place chocolate, condensed milk and butter in saucepan, stir constantly over low heat until mixture is smooth. Blend coffee and water together until coffee is dissolved, add to chocolate mixture, stir until evenly combined. Pour into prepared pan, refrigerate until set. Cut into squares to serve. Cover with plastic wrap and refrigerate until required. Makes about 30. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Mocha Truffles Categories: Candies, Christmas Yield: 30 servings 11 1/2 oz Milk chocolate chips 1/2 c Whipping cream 2 ts Instant coffee granules 2 ts Coffee-flavored liqueur 2/3 c Vanilla wafer crumbs Melt chips with whipping cream and coffee granules in heavy, medium saucepan over low heat, stirring occasionally. Whisk in liqueur until blended. Pour into pie pan. Refrigerate until mixture is fudgy, but soft, about 2 hours. Shape about 1 T of the mixture into 1 1/4 inch ball by rolling between your palms. Place balls on waxed paper. Place crumbs in a shallow bowl. Roll balls in crumbs; place in petit four or candy cases. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Peanut Brittle - Micro Categories: Candies, Microwave, Christmas Yield: 6 servings 1/2 c White Karo Syrup 1 c Sugar 1 c Salted, roasted Peanuts 1 ts Vanilla 1 ts Butter 1 ts Baking Soda Use 4 cup Pyrex Measuring cup & short handled wooden spoon - leave in while cooking. Mix Syrup and Sugar thoroughly. Micro 4 minutes High power Add Peanuts. Micro 3-5 minutes on High or until light brown, usually takes at least 4 minutes - watch carefully. Add Vanilla and butter. Micro 1/2 - 1 minutes unless brown enough. Take out and sprinkle soda. Stir well as this makes syrup foamy. Pour on Teflon or well-greased cooking sheet, spread very thin. Let cool and break apart. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Peanut Butter Brittle Categories: Candies, Christmas Yield: 1 servings 2 c Sugar 1/3 c Chunky Peanut Butter 1/2 c Light Corn Syrup 1 ts Baking Powder 1/2 c Water Grease 2 large baking sheets. Place on wire racks. In heavy 1 1/2 quart saucepan, add first 3 ingredients, stiring constantly. Boil over medium heat. Cook with out stirring til mixture is 300 degrees on candy thermometer. Stir in peanut butter, blend well. Remove from heat. Quickly, but gently, stir in soda. Immediately pour onto cookie sheets. Don't spread. Cool for 3 to 5 minutes till cool enough to handle. With hands grasp candy by edges, lifting slightly, pull as thin as possible. Cool. Break into irregular pieces. Store in tightly covered container. Makes 1 1/4 pounds. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Quickie Fudge Categories: Candies, Christmas Yield: 6 servings 1 lb Confectioners' sugar 1/2 c Cocoa 1/4 c Milk 1/2 c Butter/margarine 1 ts Vanilla 1/2 c Nuts, chopped Blend together confectioners' sugar and cocoa in a 8x8x2 inch dish. Pour in milk. Place butter on top. Heat in microwave on full power for 2 minutes, or until butter is melted. Stir well to mix ingredients. Add vanilla and nuts. Stir until blended. Place in freezer for 20 minutes, or in refrigerator for 1 hour. Chill. Cut into 1-inch squares. Store in airtight container. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Raisin Peanut Fudge Categories: Candies, Christmas Yield: 6 servings 2 c Icing sugar 1 c Butter or margarine 1/2 c Peanut butter. 1 c Chopped salted peanuts 1 c Raisins Melt butter in a saucepan and heat until bubbly. Add the peanut butter and continue heating until peanut butter becomes smooth and more liquidy. Pour into the icing sugar and then add the nuts and raisins. Mix together until thoroughly combined. Spoon into a greased 8 inch square pan and chill until set. Store in refrigerator. Origin: Cariboo Observer, November 20, 1985, (local newspaper) Shared by: Sharon Stevens Aug/91 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Rum Pecans Categories: Alcohol, Candies, Christmas Yield: 6 servings 2 c Pecan halves 1/4 c Sugar 2 tb Dark rum 2 ts Instant coffee 1/4 ts Cinnamon 1 ds Salt Combine all ingredients in a small saucepan and cook over medium heat, stirring constantly, about 15 minutes, until sugar is melted and nuts are well coated. Pour out onto oiled wax paper and separate halves of pecans as they cool. Source: Mom's old magazine clippings- 1940's to 1970's Green Bay Press Gazette (newspaper), December 13, 1978 From Sallie Austin MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Rum Truffles Categories: Candies, Christmas Yield: 30 servings 12 oz Semisweet chocolate chips 1/2 c Whipping cream 1 1/2 ts Rum extract 1 ts Vanilla 1/2 c Powdered sugar 1/4 c Unsweetened cocoa powder Melt chips with whipping cream in heavy, medium saucepan over low heat, stirring occasionally. Whisk in rum extract and vanilla until blended. Pour into pie pan. Refrigerate until mixture is fudgy, but soft, about 75 minutes. Shape about 1 T into 1 1/4 inch ball. To shape, roll mixture in your palms. Place balls on waxed paper. Sift powdered sugar and cocoa into a shallow bowl. Roll balls in sugar-cocoa mixture; place in petit four or candy cases. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Smith College Fudge Categories: Candies, Christmas Yield: 1 servings 1 c Granulated sugar, 1 cup -brown sugar--firmly packed, -1/4 cup molasses, 1/2 c Light cream, 2 squares (2 -oz) unsweetened chocolate, 1/4 c Butter 1 1/2 ts Vanilla Combine the 2 sugars, molasses, cream and coarsely chopped chocolate in a saucepan. Cook over a moderate heat, stirring until sugar and chocolate have melted. Continue cooking, WITHOUT STIRRING, until mixture reaches 238 degrees or until a few drops tested in cold water form a soft ball. Remove from heat, stir in butter and vanilla, cool slightly, then beat until fudge begins to harden. Pour onto a buttered platter and cut into squares before the fudge is completely hard. Makes about 1 1/4 lbs. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Super Chocolate Fudge Categories: Candies, Christmas Yield: 34 servings 1 pk Semi sweet chocolate chips -(350gr) 1 cn Sweetened condensed milk 1 1/4 c Icing sugar 1 pn Salt 1 ts Vanilla 1/2 c Chopped nuts In heavy saucepan, over low heat, melt chocolate chips with condensed milk; stir in remaining ingredients. Spread evenly in waxed paper lined 8 inch square pan. Chill 2-3 hours or until firm. Turn fudge onto cutting board, peel of paper, cut into squares. Store loosely coved at room temperature. Makes about 3/4 of a pound. May be wrapped and frozen for up to six weeks. Thaw at room temperature before serving. Origin: Canadian Living magazine, Eagle Brand milk ad, Dec/88. Shared by: Sharon Stevens. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Tropical Fudge Categories: Candies, Christmas Yield: 2 servings 1 1/4 c Sugar 1/2 c Molasses 1/3 c Hot water 2 tb Butter or margarine 1/4 ts Salt 6 oz Semisweet chocolate pieces 2 c Finely chopped Brazil nuts 1 cn Flaked coconut 1/2 c Finely chopped Brazil nuts Servings: 2 pounds DIRECTIONS: In saucepan, mix sugar, molasses, hot water, butter and salt. Stir over low heat until a small amount of the mixture forms a soft ball when dropped in cold water (240-F). Remove from heat; add chocolate; do not stir. Cool to 150 F, and stir until chocolate is well blended. Add 2 cups nuts and coconut. Pour into buttered 8x8x2" pan, and press in 1/2 cup nuts. Let stand in cool place several hours before cutting in squares. Source: Mom's old magazine clippings- 1940's to 1970's From: Sallie Austin MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Truffes Pralinees (Praline Truffles) Categories: Chocolate, Candies, Christmas Yield: 1 servings 1/2 lb Good chocolate About 1/2 glass water 3 Egg yolks 3 oz Butter 1 1/2 oz Praline paste Slowly melt the chocolate in the water, bring to a gentle boil, remove from the fire, and add the yolks, beating with a spatula, then replace on a low fire to poach the eggs in the chocolate. Do not stop beating. Remove from the fire and add the butter and the praline paste. Let cool, beating from time to time (this cooling takes a rather long time). When the mixture begins to solidify, take some with a spoon, place it in some grated chocolate (prepared in advance), and shape to resemble real truffles. These truffles keep a week. To keep a longer time, substitute vegetable shortening for the butter. Source : The Art of French Cooking Posted by: Rina de Jong MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Truffles Royale Categories: Candies, Chocolate, Alcohol, Christmas Yield: 6 servings 3/4 c Whipping cream 1/4 c Butter 1/4 c Orange liqueur 7 Squares Semi sweet chocolate Dipping: 8 Squares unsweetened -chocolate Combine cream and butter. Bring to a boil over medium heat. Remove from heat; add ligueur and chocolate. Stir until chocolate is entirely melted. chill mexture until firm enough to handle, about 3-4 hours. Using a teaspoon, form and roll mixture into small balls. Chill for another hour. Partially melt chocolate. Then place chocolate over saucepan of lukewarm water (approx 88F) Place chilled truffle on a fork. Dip into chocolate; gently scrape away excess chocolate from under tines of fork. Place on waxed paper lined trays. Chill until chocolate is set. Origin: Canadian Living, December 1988. Bakers Chocolate Ad. Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Two Minute Velvet Fudge Categories: Candies, Christmas Yield: 1 servings 1 Milk chocolate chips (12 oz) 1 Semisweet chocolate (6 oz) 1 cn Sweet condensed milk (14 oz) 1/3 c Confectioners sugar 1 ts Vanilla 1 c Chopped nuts Grease a 8" x 8" pan. Microwave the chips and condensed milk, uncovered, in a 2 quart bowl, on high, for 2 minutes. Stir until smooth. Stir in sugar and vanilla, then add nuts until well blended. Pour into a prepared pan, and spread evenly. Chill until firm. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Vassar Fudge Categories: Candies, Christmas Yield: 1 servings 2 c Sugar 2 Squares (2 oz) unsweetened -chocolate 1 c Light cream 1 tb Butter Fudge was popular in the 19 th cntury at women's colleges. These recipes come froma booklet in 1905. Combine sugar, coarsely chopped chocolate, and cream. Cook overmoderate heat, stirring only until sugar and chocolate have melted. Continue cooking until mixture reaches 238 degrees or until a few drops tested in cold water form a soft ball. Remove from heat, add butter, and cool slightly. Beat until fudge begins to harden, then transfer to a buttered platter. Cut intosquares before the fudge is absolutely firm. Makes a little more than 1 pound. VARIATIONS: To make Wellesley Fudge, add 1/2 lb of marshmallows when the candy is removed from the heat. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Velveeta Cheese Fudge Categories: Chocolate, Candies, Christmas Yield: 6 servings 1 lb Margarine or Butter 1 lb Velveeta Cheese 1 c Cocoa 4 lb Powdered Sugar 2 c Nuts, Chopped 2 ts Vanilla Melt margarine and cheese together. Mix in remaining ingredients. Spread in greased pan. Cool. Cut in squares. Keep in refrigerator. Makes enough for a big party. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Very Old Fudge Categories: Candies, Chocolate, Christmas Yield: 6 servings 2 c White sugar 1/2 c Corn syrup 1/2 c Milk or cream 1 ts Butter 1 ts Vanilla Mix the first 4 ingredients, stirring occasionally. Boil until soft to medium ball stage. Cook, add vanilla and beat with a wooden spoon until stiff. Add nuts and cherries if desired. For chocolate fudge, add 2 tbls. cocoa. From the book "Treasured Mennonite Recipes" by Mennonite Community Relief Sales Volume 1 AR/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Raspberry Almond Christmas Bars Categories: Gift, Christmas, Cookies, Dessert, Snack Yield: 2 servings 1 Envelope pie crust mix (they -say robin hood) 1/4 c Raspberry jam 1/2 c Butter, softened 2/3 c Sugar 2 Eggs 2/3 c Flour 1/4 ts Salt Red and green food coloring FROSTING: 2 tb Butter, softened 1 1/2 To 2 cups sifted icing sugar 2 tb Cream or milk 1 ts Almond extract BATTER: Prepare pastry mix according to package directions for one crust unbaked pie shell. Line an 8" square cake pan with pastry. Spread with raspberry jam. Cream butter and sugar together thoroughly. Add eggs, beating until light and fluffy. Add flour and salt; blend well. Divide batter in half. Color half pink and half green. Put small spoonfuls of each mixture alternately on jam layer. Tap pan gently on counter to even out the batter. Bake in a 350 F oven for 35-40 minutes or until toothpick inserted in centre comes out clean. Cool completely. Beat frosting ingredients together until smooth and creamy, adding enough icing sugar to make a spreading consistency. Spread over cooled squares. Makes about 2 dozen bars. Origin: Recipes Only, Oct/87 Shared by: Sharon Stevens Oct/91 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Aunt Velma's Shortbread Categories: Cookies, Holiday, Scottish, Heritage, Nova scotia Yield: 1 servings 1 c Butter 1/2 c Sugar,icing 2 1/2 c Flour, all purpose - sifted Preheat oven to 350F°. Place butter in bowl, should be at room temperature. Add icing sugar. work together with hands. Add flour. Keep working with hands till well mixed. Put the dough on a board and pat to 1/2" thickness. Cut in rectangles or fancy designs. Bake 20 - 25 minutes at 350F° till light brown on edges. Anne's note, it is easier to make this recipe in the food processor. Source: my Aunt Velma via my grandmother in Nova Scotia's recipe box MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Old Fashioned Butterscotch Cookies Categories: Cookies, Christmas, Mom's best, Cyberealm Yield: 30 servings 1/2 c Butter, melted 1 Egg 3/4 c Brown sugar 1 tb Milk 1/2 ts Vanilla or almond extract 1 1/4 c Flour 1/4 ts Salt 1/4 ts 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Christmas Surprises Categories: Cookies, Christmas, Mom's best, Cyberealm Yield: 24 servings 3/4 c Shortening 3/4 c Light brown sugar 1 Egg 1 3/4 c Flour 1 ts Baking soda 1/2 ts Salt 1/2 ts Vanilla 3/4 c Coconut 2 ts Cream of tartar Any flavor jam or jelly Cream shortening and sugar together. Add egg and mix well. 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 fill with jam or jelly. Sprinkle coconut over all and bake at 375F for 10-12 min. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Fruited Shortbread Cookies Categories: Cookies, Christmas, Mom's best, Cyberealm Yield: 36 servings 2 1/2 c Flour 1 ts Cream of tartar 1 1/2 c Confectioners sugar 1 9 oz box Nonesuch mincemeat 1 ts Vanilla 1 ts Baking soda 1 c Butter, softened 1 Egg 1. Preheat oven to 375F. 2. Combine flour, soda, and cream of tartar. 3. In a large bowl, beat butter and sugar until fluffy. Add egg. Stir in vanilla and crumbled mincemeat. 4. 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 confectioners sugar, milk and vanilla while still warm. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Outrageous Chocolate Chip Cookies Categories: Cookies, Cyberealm, Mom's best, Christmas Yield: 24 servings 1/2 c Granulated sugar 1/3 c Packed brown sugar 1/2 c Butter, softened 1/2 c Peanut butter 1/2 ts Vanilla 1 Egg 1 c Flour 1/2 c Oats, quick or regular 1 ts Baking soda 1/4 ts Salt 1 pk 6 oz semisweet chocolate Chips 1. Heat oven to 350F. Beat sugars, butter, peanut butter, vanilla and egg in a medium bowl, until creamy and well blended. Mix in flour, oats, baking soda and salt. Stir in chocolate chips. 2. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreas- ed cookie sheet. 3. Bake 10-12 minutes or until light golden brown. Cool 1 minute before removing from cookie sheet. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Impossible Pumpkin Pie - 2 Categories: Pies, Holiday Yield: 8 servings 16 oz Pumpkin 12 oz Evaporated milk 2 tb Butter -=OR=- 2 tb -margarin 2 Egg 3/4 c Sugar 1/2 c Bisquick 2 1/2 ts Pumpkin pie spice 2 ts Vanilla Heat oven to 350F Grease pie plate, 10 x 1 1/2". Beat all ingredients in blender on high speed 1 minute or until smooth. If your blender doesn't hold 5 cups, beat the mixture with a mixer on medium speed about 2 minutes or until smooth. Pour into pie plate. Bake 50 to 55 minutes or until knife inserted in center comes out clean. Serves 8. High Altitude Directions (3500 to 6500 ft.): Bake about 55 minutes. From: Bisquick Family Favorites Lawrence Kellie Conf: (1114) F-INTERCOO MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Mulled Cider Categories: New england, Beverages, Holiday Yield: 8 servings 1/2 ga Apple cider 1/4 c Brown sugar 3 ea Cinnamon 1/2 ts Whole cloves 1/4 c Maple syrup Combine all ingredients in a large kettle. Bring to a boil. Simmer for 5 minutes. Strain to remove sticks and twigs. Serve hot with half a (fresh) cinnamon stick in each cup, if desired. Makes about 2 quarts. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Cranberry Cordial Categories: Holidays, Beverages, Bar, Gifts Yield: 1 servings 1 ea 12oz. pkg fresh cranberries 1 c Sugar 2 c Light corn syrup 2 c Vodka 1 c Water 1/2 c Brandy Coarsely chop the cranberries in a food processor fitted with the metal blade, or chop with a knife. Stir the cranberries and sugar in a large bowl until the berries are well coated. Stir in the remaining ingredients until blended. Pour the mixture into a large glass jar, cover, and store in a cool, dark place for at least 1 month, stirring or shaking the jar every few days. Before serving, strain the liquid from the cranberries through a fine strainer or dampened cheesecloth. It may be stored tightly covered at room temperature up to 3 months. Refrigerate it for longer storage. Makes about 4 cups. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: MAXINE'S CRANBERRY LIQUEUR Categories: Liqueur, Beverages, Party Yield: 8 servings 24 oz Cranberries; pkgs. fresh 4 c Sugar 3 c Gin ; (the most inexpensive Chop cranberries in food processor or blender. Put in large lidded jar. Add sugar and gin. Store for 2 weeks, turning or shaking container daily. Strain off cranberries reserve for dessert topping, or use in cranberry nut bread. (The baking removes most of the alcohol). Decant liqueur into appropriate bottle. Keeps indefinitely. This stuff is WONDERFUL for those Holiday get-togethers, and you'll be toasty warm, no matter what the weather!! MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Coffee Nog Categories: Coffee, Shara Yield: 2 servings 8 oz Fresh brewed coffee 1/2 c Cream 1 Egg yolk 1 tb Brown sugar Nutmeg Combine sugar and egg yolk, beat well. In a small saucepan heat cream. Slowly whisk in egg/sugar mixture and when blended, remove from heat. Do not boil. Pour coffee into your favorite cups and top with cream mixture. Sprinkle with nutmeg and enjoy! Don't wait for the holidays to try it - make one now! RIGHT now! Source: A bag. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Pecan Pralines - Dupree Categories: Cajun, Candies Yield: 24 servings 2 c Sugar 1/2 c Light corn syrup 1/2 c Water 2 c Pecan halves 1/4 c Butter 1 tb Vanilla Heat the sugar, syrup, water, and pecans in a heavy saucepan until the sugar is disolved. Bring the mixture to the boil, stirring occasionally, until it reaches the soft ball stage (240F). Remove the saucepan from the heat and add butter and vanilla. Allow candy to cool. Whip until the mixture gradually changes to an opaque color and becomes creamy. Drop by tablespoonfuls onto a buttered cookie sheet and allow to harden. Makes two dozen. From Nathalie Dupree's New Southern Cooking Nathalie Dupree writes, "Pralines are traditionally given as Christmas gifts. Their sweetness will linger in your mouth long after the candy is gone." MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Cuban Lunch Categories: Candies Yield: 75 servings 12 oz Pkg pure chocolate wafers 12 oz Pkg peanut butter chips 7 oz Pkg crushed regular potato -chips 1 c Chopped peanuts This sweet treat is excellent for Christmas or large buffets - anytime you want to serve a special dessert nibble. Melt chocolate wafers and peanut butter chips. Mix in peanuts and potato chips. Spoon or pour into small paper baking cups. Store in the refrigerator. Makes 75. Origin: Homestyles, Canadian Classics Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Rice Krispie Squares Categories: Kids, Candies Yield: 1 servings 4 tb Butter 4 c Marshmallows or 10 oz 5 c Rice krispie cereal Melt butter in saucepan over low heat. Add marshmallows and stir till melted. Cook 3 minutes, stirring constantly . Remove from heat, add Rice Krispies and stir till all are coated. Using buttered spatula, press evenly into buttered 13x9x2" pan. Cool. Cut into 2" squares. VARIATIONS: add 1 cup raisins add 1 cup peanuts add 1/4 cup peanut butter to marshmallows melt 2 squares chocolate with marshmallows for Christmas: add green food colouring (if desired), shape into "trees" or press into buttered ring or small Bundt mold. Decorate with red cinnamon candies (for tree) or spearmint leaves and jelly berries for ring mold (resembles a wreath) posted by Anne MacLellan MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Maple Acorn Squash No. 1 Categories: Side, New england, Vegetables Yield: 8 servings 4 ea Med Acorn squash 1 t Cinnamon 1/4 t Cloves 1/4 c Butter 3/4 c Maple syrup 1/2 t Nutmeg 1/2 t Salt 2 ea Bacon, quartered A Christmas favorite. Cut each squash in half; remove seeds and fibers. Arrange the halves, cut side up in a large shallow baking pan. In a small bowl, blend together the syrup, cinnamon, nutmeg, cloves, salt, and butter. Spoon about 2 Tbsp of the mixture into the hollow of each squash. Top with a piece of bacon. Add boiling water to pan, about 1 inch deep. Bake in a preheated 350f oven until tender, about 1 hour. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Succotash (Dave's) Categories: Side, American, Vegetables Yield: 16 servings 3 lb Corn (frozen whole kernel) 3 c Vegetable white sauce (see r 3 lb Baby lima beans, frozen 1 x Season salt and pepper to ta Heat the vegetables through and mix thoroughly. Add the prepared vegetable white sauce (see recipe for VWS) and mix. Bring to boil, then remove from heat, cover and keep warm until ready to serve. This is an old home recipe, made in large quantities, at Thanksgiving and Christmas. The kids have always loved it and have invariably asked for the recipe after they have moved away. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Gail's Easy Cheese Spread Categories: Appetizers, Cheese, Gifts, Pat Yield: 1 servings 2 lb Pk Velveeta Cheese 1 c Mayonnaise, NOT salad -dressing 1 c Horseradish, undrained Melt Velveeta in top of double boiler. Take off stove and add mayonnaise and horseradish. Mix well and pour in containers. Refrigerate. Will keep for a long time. Makes nice Christmas gifts if packaged in appropriate containers, such as cheese crocks. Tell recipents to save the container for refills since they are certain to want more! Pat Empson 05/25 10:10 am FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/25 10:22 AM MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: HOT PEPPER JELLY Categories: Jelly, Spices, Personal Yield: 1 servings 1/2 c Hot Red Chiles; seeded -and coarsely chopped 1/2 c Hot green chiles; seeded -and coarsely chopped 1 c Chopped onion 1 1/2 c Vinegar 5 c Sugar 2 Pouches liquid pectin This Southern recipe is very good served with country ham or with green beans or peas. PLACE THE HOT CHILES, onion and vinegar in a food processor or blender. Process until very fine. Pour the sugar into a heavy non-aluminum pot. Stir in the chile mixture, bring to a boil, and boil for 1 minute. Remove from the heat and stir in the pectin. Let sit 5 minutes and then remove the foam with a slotted spoon. Ladle into sterilized jars and seal. Turn the jars upside down occasionally to keep the chiles mixed until the jelly is cool and set. This jelly makes wonderful Christmas gifts too. Makes 10 Cups MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Cajun Shrimp Categories: Cajun, Shellfish, Appetizers Yield: 15 servings 1 lb Extra large shrimp, peeled 1 tb Fresh lime juice 1/2 ts Garlic powder 1/2 ts Onion powder 1/4 ts Thyme 1/4 ts Salt 1/4 ts Red pepper 1/8 ts Black pepper Lime wedges Toss the shrimp with the lime juice in a bowl. Mix the garlic powder, onion powder, thyme, salt, red pepper and black pepper in a small bowl. Sprinkle over the shrimp and toss to coat well. Spray a large skillet with non-stick cooking spray. Heat until hot. Add the shrimp and cook for 3 minutes, or until the shrimp are pink, stiring constantly. Spoon into a serving dish. Chill, covered, for 1 hour or longer. Garnish with lime wedges. Makes 15 servings. MMMMM