IN THIS ISSUE:
MAKING RECIPES HEALTHIER FOR YOU AND YOUR FAMILY
SWEDISH GINGER COOKIES
THE BEST ROLLED GINGERBREAD COOKIES EVER!
MOIST AND SOFT ROLLED PEANUT BUTTER COOKIES
PEANUT BUTTER-CHOCOLATE COOKIES
DATE-NUT COOKIES
HARVEY CEDARS' OATMEAL COOKIES
COCONUT CRISPS
LEMON SQUARES
COOKIE EXCHANGES
PEANUT BUTTER CANDY RECIPES HANDED DOWN FROM MY PARENTS
DADDY'S PEANUT BUTTER FUDGE
MOTHER'S PEANUT BUTTER PINWHEEL SWIRLS
A GIFT OF A PERSONALIZED FAMILY COOKBOOK
TURTLES
QUICK AND EASY TURTLES
PRETZEL WREATHS
WAFFLED HUGS & KISSES
KRISPY PEANUT BUTTER BALLS
EASY NO BAKE APRICOT CANDY
CHRISTMAS MICE
CRANBERRY-ORANGE NUT BREAD
CRANBERRY-APPLE-PINEAPPLE RELISH
CRANBERRY SALAD
CRANBERRY APPLE CRISP
CRANBERRY COOKIE COBBLER
CHICKEN HOLIDAY WREATH
COOL VEGGIE PIZZA “WREATH”
SWEDISH GINGER COOKIES
THE BEST ROLLED GINGERBREAD COOKIES EVER!
MOIST AND SOFT ROLLED PEANUT BUTTER COOKIES
PEANUT BUTTER-CHOCOLATE COOKIES
DATE-NUT COOKIES
HARVEY CEDARS' OATMEAL COOKIES
COCONUT CRISPS
LEMON SQUARES
COOKIE EXCHANGES
PEANUT BUTTER CANDY RECIPES HANDED DOWN FROM MY PARENTS
DADDY'S PEANUT BUTTER FUDGE
MOTHER'S PEANUT BUTTER PINWHEEL SWIRLS
A GIFT OF A PERSONALIZED FAMILY COOKBOOK
TURTLES
QUICK AND EASY TURTLES
PRETZEL WREATHS
WAFFLED HUGS & KISSES
KRISPY PEANUT BUTTER BALLS
EASY NO BAKE APRICOT CANDY
CHRISTMAS MICE
CRANBERRY-ORANGE NUT BREAD
CRANBERRY-APPLE-PINEAPPLE RELISH
CRANBERRY SALAD
CRANBERRY APPLE CRISP
CRANBERRY COOKIE COBBLER
CHICKEN HOLIDAY WREATH
COOL VEGGIE PIZZA “WREATH”
VEGGIE PIZZA TREE
A FEW RECIPE LINKS
MAKING RECIPES HEALTHIER FOR YOU AND YOUR FAMILY
"If you're not adding high quality concentrated nutrients to your diet, then your cells are declining in health whether you can feel it or not."
Before you even read these recipes, I recommend that as much as possible you use these guidelines to make these and other recipes healthier. Use whole foods, whole grain flour, whole grain pasta, good oils, Duke's or canola mayonnaise, Stevia, good oils, ground turkey, pure vanilla, real butter instead of margarine, no sugar, no white flour and no hydrogenated oil.
In place of all purpose flour, use whole grain flour. If you have allergies, spelt flour is especially good. In some cases, you may need to use part unbleached flour to keep the finished product from being too heavy. When using freshly milled flour, and mixing it in a mixer, you can totally use whole grain flour and have the bread turn out great.
Rather than using white processed sugar, either use Sweet Leaf Stevia, NuStevia, brown rice syrup, sucanat, unprocessed honey or agave nectar - all found in health food stores.
Avoid shortening as much as possible. Use canola oil, olive oil or real butter, if possible.
In place of mayonnaise, use Duke's (no sugar) or better yet, Hain's in the health food section.
All of these cookies, the cranberry bread and most of the candy recipes freeze well. Reducing the sugar by half a cup will not ruin the recipe and everyone will be better off with less. You may want to use half Splenda, and still cut down a bit on the amount of sugar.
Please Remember: Too much sugar breaks down the immune system and we don't want to get sick! In fact, I feel rather guilty giving you so many sugar-laden recipes, so please use discretion and use at your own risk! There are plenty of recipes to pick and choose just a few.
All of these recipes make great gifts! You can even keep frozen rolls of unbaked cookie dough, wrapped in cellophane and/or foil and tied with ribbons, ready to give to new neighbors as a welcome gift or to give as Christmas gifts!
SWEDISH GINGER COOKIES
This is our family's absolute favorite cookie! If I bake only one type of cookie, and many times I do, this is it! Christmas never has gone by without these favorite cookies for our family. This recipe came from John Brown University in Arkansas. It was passed down by the wife of Dr. Pearson, an engineering professor at our senior party a "few" years ago.
3/4 cup shortening 1/2 tsp. salt
1 cup sugar 2 tsp. baking soda
1 egg 1 tsp. each of ginger, cloves and cinnamon
1/4 cup molasses 2 cups unbleached flour
3/4 cup shortening 1/2 tsp. salt
1 cup sugar 2 tsp. baking soda
1 egg 1 tsp. each of ginger, cloves and cinnamon
1/4 cup molasses 2 cups unbleached flour
Mix in order given. Roll in balls the size desired, then roll in sugar to coat. Do not pat down. Bake at 325. I don't have an exact time for baking, because it depends on the size. This dough makes nice tiny tea cookies, as well as medium or large. I also like to freeze this recipe in rolls and slice off to bake without extra sugar on top. Remove cookies from the oven just before you think they might be done, because you do not want to overbake these. This dough freezes well and sometimes I freeze the dough in a roll and simply slice and bake later.
THE BEST ROLLED GINGERBREAD COOKIES EVER!
(I have tried many rolled gingerbread cookie recipes and have found this one to be excellent. Try it and see what you think. You may want to at least double the recipe.)
1 cup butter or shortening 2 tsp. baking soda
1 1/2 cup brown sugar 2 tsp. cinnamon
Beat butter and sugar together. 1/2 tsp. ginger
1 egg 1/2 tsp. cloves
3 Tbsp. orange juice 1/2 tsp. nutmeg
4 tsp. grated orange rind a dash of salt
3 cups flour
1 cup butter or shortening 2 tsp. baking soda
1 1/2 cup brown sugar 2 tsp. cinnamon
Beat butter and sugar together. 1/2 tsp. ginger
1 egg 1/2 tsp. cloves
3 Tbsp. orange juice 1/2 tsp. nutmeg
4 tsp. grated orange rind a dash of salt
3 cups flour
Mix all ingredients well and chill dough for 3 hours. Roll 1/4" thick. Cut cookies in various shapes. Bake at 375 for 8-10 minutes. Do not overbake.
MOIST AND SOFT ROLLED PEANUT BUTTER COOKIES
Delicious!
2 cups shortening 2 tsp. vanilla
1 cup peanut butter 5 1/2 cups unbleached flour
1 cup sugar 1 1/2 tsp. salt
1 cup brown sugar 1 tsp. baking powder
4 eggs 1 tsp. baking soda
MOIST AND SOFT ROLLED PEANUT BUTTER COOKIES
Delicious!
2 cups shortening 2 tsp. vanilla
1 cup peanut butter 5 1/2 cups unbleached flour
1 cup sugar 1 1/2 tsp. salt
1 cup brown sugar 1 tsp. baking powder
4 eggs 1 tsp. baking soda
Cream the first 4 ingredients. Add eggs and vanilla. Blend in dry ingredients. Chill dough 3 hours. Roll to 1/8-1/4" thickness on floured surface. Cut out shapes and bake on ungreased sheet at 375 for 8-10 minutes. Do not overbake.
PEANUT BUTTER-CHOCOLATE COOKIES
Spread peanut butter on Ritz Crackers and top with another cracker. Dip into melted chocolate and place on waxed paper to harden. This works with vanilla wafers too. Wonderful, easy, and not as sweet as some cookies!
DATE-NUT COOKIES
Recipe from my 90 year old mother-in-law, Miriam Breneman in Pennsylvania
1 cup butter 1 tsp. salt
1 cup sugar 1 tsp. baking soda
2 eggs 1 cup chopped walnuts
1 tsp. vanilla 1 cup chopped dates
2 1/2 cup unbleached flour 1 cup crushed corn flakes
Cream first 4 ingredients. Mix in flour, salt and soda. Stir in nuts and dates. Drop by teaspoon in crushed corn flakes, rolling to coat completely. Place on ungreased cookie sheets. Bake at 375 degrees for 15 minutes.
HARVEY CEDARS' OATMEAL COOKIES
Recipe from Jonathan Oldham, Harvey Cedars, NJ, when our family and my parents spent a week at Harvey Cedars in NJ in 1982 ~ Yields 100 large cookies
2 cups shortening 1 tsp. baking soda
2 cups brown sugar 1 1/2 Tbsp. baking powder
1 cup granulated sugar 8 cups rolled oats
5 eggs 2 tsp. cinnamon
2 tsp. vanilla 1/2 tsp. ground cloves
2 1/2 cups flour 1 tsp. nutmeg
1 tsp. salt raisins, if desired
Mix wet ingredients, then add the dry. Mix well.
Use a #24 ice cream scoop -- 375 degrees -- Bake 10 - 12 minutes.
COCONUT CRISPS
These are wonderful and melt in your mouth!
1 1/2 cups shortening
2 tsp. baking powder
3 1/3 cups sugar
2 tsp. salt
4 eggs
1 tsp. baking soda
3 tsp. vanilla
5 cups rolled oats
2 cups unbleached flour
2 cups coconut
HARVEY CEDARS' OATMEAL COOKIES
Recipe from Jonathan Oldham, Harvey Cedars, NJ, when our family and my parents spent a week at Harvey Cedars in NJ in 1982 ~ Yields 100 large cookies
2 cups shortening 1 tsp. baking soda
2 cups brown sugar 1 1/2 Tbsp. baking powder
1 cup granulated sugar 8 cups rolled oats
5 eggs 2 tsp. cinnamon
2 tsp. vanilla 1/2 tsp. ground cloves
2 1/2 cups flour 1 tsp. nutmeg
1 tsp. salt raisins, if desired
Mix wet ingredients, then add the dry. Mix well.
Use a #24 ice cream scoop -- 375 degrees -- Bake 10 - 12 minutes.
COCONUT CRISPS
These are wonderful and melt in your mouth!
1 1/2 cups shortening
2 tsp. baking powder
3 1/3 cups sugar
2 tsp. salt
4 eggs
1 tsp. baking soda
3 tsp. vanilla
5 cups rolled oats
2 cups unbleached flour
2 cups coconut
Mix well and drop by teaspoon on an ungreased cookie sheet. Bake at 375 for 10-15 minutes. Note: One cup oats can be replaced by an additional cup of coconut for extra "melt in the mouth flavor!"
LEMON SQUARES
Recipe from my sister-in-law, Linda Walker in Pennsylvania
LEMON SQUARES
Recipe from my sister-in-law, Linda Walker in Pennsylvania
2 cups unbleached flour
1 cup butter
1/2 cup confectioner's sugar
Mix like pie crust and pat into a 9 X 13" pan.
Bake 20-25 minutes at 350 degrees. While this bakes, prepare:
4 whole eggs, beaten
1 tsp. baking powder
2 cups sugar
7 Tbsp. lemon juice
1/4 cup flour
Rind of 1 lemon
1/4 tsp. salt
1 cup butter
1/2 cup confectioner's sugar
Mix like pie crust and pat into a 9 X 13" pan.
Bake 20-25 minutes at 350 degrees. While this bakes, prepare:
4 whole eggs, beaten
1 tsp. baking powder
2 cups sugar
7 Tbsp. lemon juice
1/4 cup flour
Rind of 1 lemon
1/4 tsp. salt
Mix and pour over hot crust. Bake 25 minutes more at 350 degrees or until lightly browned. Cool, dust with confectioner's sugar. Cut into squares. Store in refrigerator or freezer until ready to serve.
COOKIE EXCHANGES
COOKIE EXCHANGES
Other recipes such as chocolate chip cookies, wedding tea cakes and many others are good choices for Christmas. You may want to be involved with your close friends in a cookie exchange, where you each bake a large volume of one or two types of cookies, box them in groups of one or two dozen, meet together and swap. This gives you a variety without so much work. On the other hand, if your children are involved in the baking process, making the rolled and cut out cookies is something you won't want to miss doing with them!
PEANUT BUTTER CANDY RECIPES HANDED DOWN FROM MY PARENTS
By Lois Breneman, © 2004, Heart to Heart Newsletter, jhbreneman@juno.com
When I think of my parents in the kitchen, not only do I remember how Daddy helped Mother with the dishes and always boned the turkey or chicken as he sat at the kitchen table. He helped to make homemade applesauce, cream bushels of sweet corn from a contraption he designed and made for the job. Daddy always worked with Mother and us kids while we were growing up, to freeze or can many different foods harvested from the large garden. He also helped to bake pies and made delicious soup. But one of the most precious memories I have of my parents in the kitchen is of Daddy often sneaking up behind Mom and giving her a big hug and kiss! Knowing of their great love for each other gave us four children security to the end of their lives and beyond!
By Lois Breneman, © 2004, Heart to Heart Newsletter, jhbreneman@juno.com
When I think of my parents in the kitchen, not only do I remember how Daddy helped Mother with the dishes and always boned the turkey or chicken as he sat at the kitchen table. He helped to make homemade applesauce, cream bushels of sweet corn from a contraption he designed and made for the job. Daddy always worked with Mother and us kids while we were growing up, to freeze or can many different foods harvested from the large garden. He also helped to bake pies and made delicious soup. But one of the most precious memories I have of my parents in the kitchen is of Daddy often sneaking up behind Mom and giving her a big hug and kiss! Knowing of their great love for each other gave us four children security to the end of their lives and beyond!
DADDY'S PEANUT BUTTER FUDGE
Using medium heat, boil the following mixture until almost soft ball stage: 1/2 cup evaporated milk, 1 cup sugar, 1 cup brown sugar. Immediately add: 1cup marshmallow cream and 1 cup peanut butter. Quickly pour into an already buttered pan. Let cool and cut into squares. I treasure this recipe, printed out in Daddy's own handwriting on a very worn recipe card!
MOTHER'S PEANUT BUTTER PINWHEEL SWIRLS
Mix in food processor or by hand: 1 to 1 1/4 stick softened butter, 4 cups confectioner's sugar and 1 tsp. vanilla. Roll out dough in a rectangular form (8" x 16"). It should be about 1/4" thick. Spread 3/4 cup peanut butter evenly over the dough. Roll carefully, so the finished roll is 16" long. Slice evenly using a thread to cut pieces about 1/2 to 3/4" in thickness. I’ve seen these recently in the bakery department of our grocery store, but are they ever expensive!
Mix in food processor or by hand: 1 to 1 1/4 stick softened butter, 4 cups confectioner's sugar and 1 tsp. vanilla. Roll out dough in a rectangular form (8" x 16"). It should be about 1/4" thick. Spread 3/4 cup peanut butter evenly over the dough. Roll carefully, so the finished roll is 16" long. Slice evenly using a thread to cut pieces about 1/2 to 3/4" in thickness. I’ve seen these recently in the bakery department of our grocery store, but are they ever expensive!
A GIFT OF A PERSONALIZED FAMILY COOKBOOK
You may want to type out lots of favorite recipes from your family some day and give it to each of your children and their spouses in the form of a personalized family cookbook. That would be a treasured gift that I'm sure they would all enjoy. Little family stories like the one above would add a special personal touch to a family cookbook!
TURTLES
Real Food for Real People ~ Exported from MasterCook ~ Yield: 30 servings
Real Food for Real People ~ Exported from MasterCook ~ Yield: 30 servings
1/2 pound caramel candies, plain
2 tablespoons whipping cream
2 tablespoons whipping cream
1 1/2 cups pecans, broken
6 ounces chocolate chips
1. In the top half of a double boiler, combine caramel candies and whipping cream. Cook over simmering water, stirring often, until melted. Remove pan of caramel from heat. Let cool 10 minutes.
2. Line two baking sheets with wax paper. Mound pecans by the tablespoonful onto the greased foil, forming about 30 mounds. Leave about 1" of space between. Spoon quarter-sized dollops of melted caramel onto pecan pieces. Let stand until firm -- about 30 min.
3. Spoon melted chocolate over caramel and cool until chocolate is set -- about 1 hour.
6 ounces chocolate chips
1. In the top half of a double boiler, combine caramel candies and whipping cream. Cook over simmering water, stirring often, until melted. Remove pan of caramel from heat. Let cool 10 minutes.
2. Line two baking sheets with wax paper. Mound pecans by the tablespoonful onto the greased foil, forming about 30 mounds. Leave about 1" of space between. Spoon quarter-sized dollops of melted caramel onto pecan pieces. Let stand until firm -- about 30 min.
3. Spoon melted chocolate over caramel and cool until chocolate is set -- about 1 hour.
QUICK AND EASY TURTLES
Contributed by Ruth Huffman in Minnesota
Place small pretzels on a baking sheet. Lay a Rolo on top of each one and heat in a slow oven until melted. Immediately place a pecan half on each one. Note: If you don't want to spend a lot of time unwrapping each Rolo, use the long Rolos and slice.
PRETZEL WREATHS
Using small round Snyder's Pretzels of Hanover, PA, pipe melted chocolate around the ring with a cake decorator OR dip the pretzels in melted chocolate and place on waxed paper. Promptly press Christmas M&M's around the wreaths.
WAFFLED HUGS & KISSES
Place small waffle pretzels on a baking sheet, covered with wax paper. Lay unwrapped hugs and kisses on each one. Melt in a slow oven and place an M&M on each one after melted.
KRISPY PEANUT BUTTER BALLS
Recipe from my sister, Nancy Marlow in Pennsylvania
1 cup crunchy peanut butter
1 cup powered sugar
2 Tbsp. melted butter
2 cups Rice Krispies
Mix together. Use hands to mix in the Rice Krispies.
Form balls about 1" or smaller. Dip in white chocolate. Delicious and they freeze well!
EASY NO BAKE APRICOT CANDY
Recipe from Elinor Wright, Roanoke, VA
1 8 oz. pkg. dried apricots, diced fine 1 cup finely chopped nuts
2 1/2 cups coconut flakes 3/4 cup sweetened condensed milk
Shape into balls on wax paper.
Note: Try this with unsweetened coconut and a little less sweetened condensed milk.)
CHRISTMAS MICE
Recipe by Kaylin Cherry of Real Food for Real People - Serving Size: 24
8 ounces Dipping Chocolate -- or Almond Bark
24 large Maraschino Cherries -- with stems
24 roasted Peanuts -- unbroken
24 Hershey's Kisses candies -- unwrapped
Round Candy Sprinkles
Tweezers
Line two baking sheets with waxed paper, then set aside. Remove cherries from jar/juice, and drain well on paper towels, making sure stem stays firmly attached to each cherry. Set aside. Carefully separate peanut halves from each other, making sure not to break the individual halves - place these in a small bowl and set aside. In a microwave safe bowl, melt dipping chocolate or almond bark in microwave oven, on low heat, stirring frequently to dissolve lumps. Place bowl of melted chocolate on your work surface (I prefer the kitchen table for this), and arrange other ingredients, and baking sheets on work surface so they are all within easy reach. Now you are ready to dip your mouse bodies! Take a cherry by the stem, and dip into melted chocolate, covering entire cherry and stem. Carefully lay dipped cherry onto waxed paper lined baking sheet, so stem (tail) turns upward. Place one unwrapped Hershey's Kiss, flat side next to the 'body' so it forms a head for your mouse. Hold it in place until chocolate is set enough to hold by itself. Add two peanut halve 'ears' by cementing them on with small dots of melted chocolate- then using tweezers and round candy sprinkles, add a tiny nose to the pointed end of the head, and place eyes in appropriate area, also cementing with melted chocolate. (A toothpick is handy to use for adding chocolate 'cement'). You now have one Christmas Mouse completed! Repeat process until all 24 mice are assembled. Store mice in reshaped paper cup cake liners, in a cool, dry place - do not refrigerate because this will cause the mice to get white streaks.
CRANBERRY-ORANGE NUT BREAD
CRANBERRY-ORANGE NUT BREAD
Note from Lois: This is a recipe that I've been using every year for about forty years, a family favorite, especially of my daughter’s. I like to make enough for Thanksgiving and Christmas all at once--it freezes very well. One year I made 14 loaves and gave most as gifts wrapped in foil. I only get 6 large loaves from the 8 batch recipe, because I use the larger loaf pans, so don't feel like you did something wrong, if you don't get 8. No doubt the smaller pans will yield 8. This is wonderful toasted too! Chop nuts and cranberries (separately) by pulsating in food processor. Zest of orange can also be done in the food processor.
(1 batch) (For 8 batches - amounts shown in parentheses)
2 cups flour (16 cups)
1 cup sugar (8 cups)
1 1/2 tsp. baking powder (1/4 cup)
1/2 tsp. baking soda (1 Tbsp. + 1 tsp.)
1/2 tsp. salt (1 Tbsp. + 1 tsp.)
2 Tbsp. shortening (1 cup)
1 egg (8 eggs)
1 tsp. zest of orange (2 Tbsp. + 2 tsp. )
3/4 cup orange juice ( 6 cups)
1/4 cup walnuts, chopped (2 cups)
1 cup raw chopped cranberries (8 cups)
(1 batch) (For 8 batches - amounts shown in parentheses)
2 cups flour (16 cups)
1 cup sugar (8 cups)
1 1/2 tsp. baking powder (1/4 cup)
1/2 tsp. baking soda (1 Tbsp. + 1 tsp.)
1/2 tsp. salt (1 Tbsp. + 1 tsp.)
2 Tbsp. shortening (1 cup)
1 egg (8 eggs)
1 tsp. zest of orange (2 Tbsp. + 2 tsp. )
3/4 cup orange juice ( 6 cups)
1/4 cup walnuts, chopped (2 cups)
1 cup raw chopped cranberries (8 cups)
Blend the dry ingredients. Mix in shortening, orange zest, juice and eggs. Fold in the nuts and cranberries. Pour into greased bread pans. Before baking, sprinkle the tops of loaves with cinnamon sugar and additional chopped nuts. Bake at 350 degrees for 1 hour or until light brown and an inserted toothpick comes out clean.
CRANBERRY-APPLE-PINEAPPLE RELISH
This is a healthy version of cranberry relish (no sugar or artificial sweeteners), but let me tell you, no one will ever know because it is so refreshing and delicious. I’ve made this every year recently, and we all love it. The measurements aren’t crucial. In fact, when it’s almost all gone, I often add more applesauce to make it last longer. The applesauce and pineapples turn the color of the cranberries. - Lois
2 bags (12 oz. ea.) cranberries, washed, drained, chopped
1 jar of natural applesauce (no sugar added)
1 can crushed pineapples (in its own juice), undrained
zest of 1 orange
1 cup orange juice
just enough stevia to sweeten (a little goes a long way)
1 jar of natural applesauce (no sugar added)
1 can crushed pineapples (in its own juice), undrained
zest of 1 orange
1 cup orange juice
just enough stevia to sweeten (a little goes a long way)
Mix together all ingredients and either store in refrigerator to eat the next day or so – or freeze for later.
Note: Did you know that cranberries were first grown in the USA in Massachusetts, but today more are grown in Wisconsin, mostly because of the available space?
CRANBERRY SALAD
Recipe from Brenda Clark of Virginia
1 lb. cranberries ground
2 cups sugar
Grind cranberries and put sugar over them while you get the rest of the ingredients ready.
2 - 3 oz. boxes red cherry Jello and 2 cups of hot water.
Let cool and add the rest of the ingredients:
1 cup celery, cut fine
3 oranges cut fine (or canned mandarin oranges)
1 cup apples, cut fine
1 cup broken pecans
CRANBERRY SALAD
Recipe from Brenda Clark of Virginia
1 lb. cranberries ground
2 cups sugar
Grind cranberries and put sugar over them while you get the rest of the ingredients ready.
2 - 3 oz. boxes red cherry Jello and 2 cups of hot water.
Let cool and add the rest of the ingredients:
1 cup celery, cut fine
3 oranges cut fine (or canned mandarin oranges)
1 cup apples, cut fine
1 cup broken pecans
Combine all of these ingredients with the cooled Jello. Put in pans and freeze. I take it out of the freezer the day I am going to serve it. It really keeps a long time.
The following recipes are provided by Linda Crosby with the Pampered Chef®
www.pamperedchef.biz/lindacrosby - Used by permission
5 medium Granny Smith apples
1 can (16 oz) whole berry cranberry sauce
¾ cup sugar
2 Tbsp. flour
¼ cup walnuts
1 cup rolled oats
½ cup firmly packed brown sugar
1/3 cup flour
1 tsp. cinnamon
¼ cup vegetable oil spread, melted
1 can (16 oz) whole berry cranberry sauce
¾ cup sugar
2 Tbsp. flour
¼ cup walnuts
1 cup rolled oats
½ cup firmly packed brown sugar
1/3 cup flour
1 tsp. cinnamon
¼ cup vegetable oil spread, melted
Preheat oven to 375F. Peel apples with apple peeler. Slice in half. Place in 9” x 13” Baker. Combine cranberries, sugar and flour in Batter Bowl. Toss cranberry mixture with apples in 9” x 13” Baker. Chop walnuts finely. Combine nuts, oats, brown sugar, cinnamon, flour and butter in Batter Bowl. Sprinkle evenly over fruit mixture. Bake for 30-40 minutes or until top is golden brown and fruit is tender.
CRANBERRY COOKIE COBBLER
4 Granny Smith apples
1 can (16 oz) whole berry cranberry sauce
1/3 cup packed brown sugar
3 TBS. All-purpose flour
1 tsp. Ground cinnamon
1 pkg. (20 oz) refrigerated sugar cookie dough
1/3 cup packed brown sugar
3 TBS. All-purpose flour
1 tsp. Ground cinnamon
1 pkg. (20 oz) refrigerated sugar cookie dough
Preheat oven to 400F. Peel, core and slice apples. Cut apples in half; place in Deep Dish Baker. Combine cranberry sauce, sugar, flour and cinnamon in 1 Qt. Batter Bowl; mix well. Pour over apples, mix well with Super Scraper. Cut cookie dough in half; reserve one portion for another use. Slice cookie dough into ¼” thick slices using crinkle cutter. Arrange evenly over apple mixture. Bake 30-35 minutes until apples are tender and top is golden brown.
CHICKEN HOLIDAY WREATH
½ cup red pepper
½ cup broccoli
¼ cup water chestnuts
2 Tbsp. onion
1 can (5 oz.) chicken
2/3 cup cream of chicken soup
1 cup (4 oz.) shredded Co/Jack cheese
2 cans (8 oz. Each) refrigerated crescent roll dough
Preheat oven to 350F. Chop red pepper, broccoli, water chestnuts and onion with Food Chopper. Flake chicken with Pastry Blender. Combine all ingredients in Batter Bowl. Arrange crescent triangles in a circle on 15” Baking Stone with bases overlapping on center and points to the outside. Scoop filling mixture onto widest portion of each crescent using medium Stainless Steel Scoop. Fold point of triangles over filling and tuck base at center. Filling will not be completely covered. Bake 25-30 minutes or until golden brown.
COOL VEGGIE PIZZA “WREATH”
1 pkg. (8 oz.) refrigerated crescent rolls
2 pkgs ( 8 oz. each) cream cheese, softened
2 TBS. Mayonnaise (use low fat, if desired)
1 TBS. Dill weed
1 clove garlic
Salt and ground black pepper to taste
Preheat oven to 350F. Spread dough in wreath on Baking Stone. Pinch seams together to seal. Bake 10-12 minutes until lightly browned. Cool completely. Blend cream cheese, mayonnaise, dill weed, pressed garlic, salt and pepper in Batter Bowl. Spread cheese mixture on cooled crust.
Suggested Toppings: Zucchini bow, Green Onion streamers, Green Peppers, Cucumber slices, Carrot garland, Cherry tomato balls, Carrot/Cucumber ornaments. Garnish with vegetables over cheese layer. Refrigerate before serving. Can be made one day ahead.
VEGGIE PIZZA TREE: Using the general directions above, shape dough into tree. Bake as usual. Use chopped broccoli for top layer, then lay strips of red pepper for garland. Scored carrot slices may be placed on top of broccoli as ornaments.
A FEW RECIPE LINKS
As you plan and prepare early for the Christmas season, please don't try to "do it all." Hopefully my sending all these recipes will not make you feel like baking is the most important activity for the holidays. When you do bake, do it with your children, your husband, your mother or friends.
Remember that relationships are the most important thing - first with the Lord Jesus Christ, then with your husband, your children, other family members and friends.
