Baking Index

Appetizers--Bars--Breads--Candies--Cakes--
Coffee Cakes--Cookies--Pies--Pudding--Misc

(tested and liked by me)

Rudolph the Red Velvet Cupcake

For the cupcakes:

18.25 oz Duncan Hines Red Velvet Cake mix
6 oz fat-free Chobani Greek yogurt
1 1/3 cups water
2 large egg whites
For the chocolate glaze:
1 1/2 cups powdered sugar
3 tbsp unsweetened cocoa powder
3 tbsp fat-free milk
1/2 tsp vanilla extract
pinch of salt
For the vanilla glaze:
1/2 cup powdered sugar
1/8 tsp clear vanilla extract
1 - 2 tsp fat free milk
For the face:
24 low fat small vanilla wafers
72 m&m's, 24 red, 48 brown
12 pretzels, broken in half to create ears

Preheat oven to 350°.
Line cupcake tins with liners.
Combine all the cake ingredients in a large mixing bowl and beat until combined.
Pour into prepared liners. Bake about 25 minutes, or until a toothpick inserted comes out clean.
Allow to cool before frosting.
Make the chocolate glaze: whisk all the ingredients in a medium bowl.
Keep the chocolate glaze in the bowl.
Make the vanilla glaze by whisking all the vanilla glaze ingredients in another bowl.
Place vanilla glaze in a piping bag.

To assemble the cupcakes:
Dip the tops of the cupcakes into the chocolate glaze and quickly press the vanilla wafer onto the bottom of each cupcake. The chocolate glaze will dry fast so you want to make a few at a time.
Let the glaze harden at least 5 to 10 minutes.
Using the vanilla glaze, pipe 2 circles for the eyes and press the chocolate m&m's into the glaze.
Pipe the vanilla glaze for the nose and press the red m&m onto the nose.
Then insert pretzel pieces for the ears and they are complete.

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Christmas Oreo Bon Bons

12.2 oz Oreos I used "Winter" edition with red filling
4 oz. cream cheese softened
4 oz. dark chocolate melting wafers Ghirardelli
small handful of chocolate chips
sprinkles optional

Line a cookie sheet with wax paper/parchment paper/a silicone mat and set aside.
Add your Oreos to a food processor and pulse until you have fine crumbs – it should be sand-like in appearance. (or you can use a zip top bag & a rolling pin)
Pour the crumbs into the bowl of a stand mixer and add the softened cream cheese. Mix well until fully combined.
Use a cookie scoop to scoop out balls of the mixture (use your hands to roll them, if necessary) and line them up on your prepared cookie sheet. Mine made about 25 balls.
Place the entire cookie sheet in the freezer for at least 30 minutes to firm them up.
After a half hour, remove the pan then roll the balls in your hands to smooth them out.
Sprinkle a tiny pinch of fleur de sel over each ball (did you hear me say “tiny pinch”? I mean it, tiny). Place back in the freezer while you prepare the melted chocolate.
Put the chocolate melting wafers in a microwave safe bowl and heat for about 30 seconds then stir. Continue heating at 15 second intervals and stirring until fully melted.
Remove the balls from the freezer, stick them with a toothpick to use as a handle and swirl into the melted chocolate. I used a spatula to help coat all the sides. Work quickly as it’s easier with frozen balls and warm chocolate. As the balls start to warm up, they’ll slide off the toothpick. Pop them back into the freezer if they get too warm as you’re working on them.
Once finished dipping, let the chocolate coating harden. I popped mine into the fridge to speed things up.

In a small microwave safe bowl, add a small handful of chocolate chips and microwave for 30 seconds, stir, then do another 15 seconds, if necessary.
Let the chocolate slightly cool then spoon it into a small plastic baggie and snip off the very tip of the bag so you can drizzle the chocolate over the balls.

Top with sprinkles before the chocolate sets. Keep refrigerated.

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Chocolate-Peppermint Thumbprint Cookies

1 c. plus 2 tablespoons all-purpose flour
1/3 c. unsweetened cocoa powder
3/4 tsp. baking soda
1/2 tsp. kosher salt
1 1/4 sticks (10 tablespoons) salted butter, softened
1 c. sugar
1 large egg
1 1/2 tsp. vanilla extract
3/4 c. semisweet chocolate chips
4 oz. milk chocolate, chopped
Crushed peppermint candies, for topping

Sift the flour, cocoa powder, baking soda and salt into a large bowl; set aside.
In the bowl of a mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until fluffy, about 3 minutes. Add the egg and vanilla and mix until combined.
Reduce the speed to low and add the flour mixture in two batches, beating until just combined after each addition. Mix in the chocolate chips.
Line 2 baking sheets with parchment paper. Scoop rounded tablespoonfuls of dough and roll into smooth round balls. Place 2 inches apart on the prepared baking sheets. Refrigerate until firm, at least 1 hour or overnight.
Preheat the oven to 350 ?. Bake the cookies until just set, 9 to 11 minutes. (Don’t overbake!) Let cool slightly, then press the handle of a wooden spoon into the center of each cookie to make a small indentation. Remove the cookies to a rack to cool completely.
Meanwhile, melt the milk chocolate in the microwave in 30-second intervals, stirring. Spoon about 1/2 teaspoon melted chocolate into the center of each cookie and top with crushed peppermints. Let set.
Source: Ree Drummond

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Rudolph Yum Yums

1 box moist-style devil's food cake mix (15.25 - 18.25 oz.)
One 15-oz. can pure pumpkin
48 mini marshmallows
24 standard-sized pretzel twists
24 raspberries
48 standard-sized semi-sweet chocolate chips
Preheat oven to 400°F. Spray two 12-cup muffin pans with nonstick spray.
In a large bowl, mix cake mix with pumpkin until completely smooth and uniform. (Batter will be thick.)

Evenly distribute batter into the cups of the muffin pans, and smooth out the tops. Bake for 14 minutes.
Meanwhile, break pretzels in half to make antler-shaped pieces.
Remove muffins from oven, but leave oven on. Using a straw, poke 2 indentations for the eyes. Firmly press a raspberry into the center of each muffin.
Bake until a toothpick inserted into the center of a muffin (avoiding the raspberries) comes out mostly clean, about 5 minutes.
Let sit for 5 minutes. Press marshmallows into the indentations.
Pointed side down, firmly press a chocolate chip into the center of each marshmallow half.
Firmly press two pretzel pieces into each side of the muffin for the antlers.

MAKES 24 SERVINGS

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Cranberry Christmas Cake

3 eggs
2 cups sugar
3/4 cup butter, softened
1 teaspoon vanilla
1 teaspoon almond extract (optional)
2 cups flour
1 bag (12 ounces) cranberries

Preheat oven to 350°F and spray 9 x 13 baking pan with cooking spray.
Beat eggs and sugar in large mixing bowl for 5 minutes. This is the most important step. Please do not skip. The mixture should almost double in size and will thicken.
Add butter and vanilla and continue to mix.
Mix in flour until well combined.
Stir in cranberries.
Spread batter in baking pan.
Bake 40 – 45 minutes or until toothpick inserted comes out clean.
Let cool.

For the Frosting:(optional)

8 oz 1/3 less fat cream cheese, softened
1/2 cup powdered sugar
2 ounces white baking chocolate, melted
1/3 cup dried cranberries, chopped
1/2 tsp vanilla extract

Mix together and spread on bars. Enjoy

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Every Flavor Thanksgiving Pie Bars

Pie Dough Layers:

3 refrigerated rolled pie crusts (from two 14.1-ounce boxes), such as Pillsbury
All-purpose flour, for dusting

Pecan Pie Layer:
3/4 cup packed light brown sugar
1/2 cup light corn syrup
2 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
Pinch kosher salt
3 large eggs
1 1/2 cups pecans, toasted and roughly chopped

Pumpkin Pie Layer:
1 1/2 cups pure pumpkin puree
1/2 cup heavy cream
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
Pinch ground nutmeg
Pinch kosher salt
2 large eggs

Apple Pie Layer:
2 Gala or McIntosh apples, peeled, cored and thinly sliced
2 Granny Smith apples, peeled, cored and thinly sliced
1/3 cup granulated sugar
4 tablespoons unsalted butter, melted
2 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
1/2 teaspoon ground cinnamon
Pinch kosher salt

Crumb Topping:

1 cup all-purpose flour (see Cook's Note)
1/3 cup packed light brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter, at room temperature

Assembly:

Nonstick cooking spray, for the baking dish

For the pie dough layers: Preheat the oven to 350°F.
Roll 1 sheet of pie dough out on a lightly floured work surface into an 8 3/4-by-12 3/4-inch rectangle, trimming and squaring off the edges as needed. Transfer to a parchment-lined baking sheet and prick all over with a fork. Top with another layer of parchment and another baking sheet; this will keep the dough from rising when baking. Bake until the dough is just starting to brown and cook through, 10 to 14 minutes.

Remove the top baking sheet and parchment, then continue to bake the crust until golden brown, 3 to 5 minutes more. Transfer to a wire rack to cool. Repeat with the remaining 2 pieces of pie dough.

For the pecan pie layer: Meanwhile, whisk together the brown sugar, corn syrup, melted butter, vanilla, salt and eggs in a large bowl until smooth and combined, then stir in the chopped pecans. Set aside.

For the pumpkin pie layer: Whisk together the pumpkin puree, cream, granulated sugar, vanilla, cinnamon, nutmeg, salt and eggs in another large bowl until smooth and combined. Set aside.

For the apple pie layer: Toss together the sliced apples, granulated sugar, melted butter, flour, lemon juice, cinnamon and salt in a third large bowl until well combined. Set aside.

For the crumb topping: Whisk together the flour, brown sugar, cinnamon and salt in a medium bowl until combined. Stir in the butter until the flour mixture is completely moistened and starts to clump together. Set aside.

For the assembly: Spray a 9-by-13-inch baking dish generously with cooking spray and line with aluminum foil, leaving a 2-inch overhang on both longer sides. Spray the lined pan again with cooking spray. Lay 1 sheet of cooked pie dough in the bottom of the pan, then top with the pecan pie filling, using an offset spatula to spread the filling all the way to the edges of the dough. Add another layer of pie dough, then spread with an even layer of the pumpkin pie filling. Place the third and final piece of pie dough on top, then evenly spread with the apple pie filling.

Sprinkle the crumb topping evenly over the top.
Bake until the edges and crumb topping are golden brown and the center is set, 1 hour to 1 hour 10 minutes. Cool completely in the pan, about 2 hours. Once cool, run an offset spatula around the edges of the pan, then use the foil overhang to lift the bars out onto a cutting board. Cut into 12 squares and serve.

Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

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Red Velvet Santa Hats

1/2 cup (1 stick) Market Pantry Unsalted Sweet Cream Butter, well softened
1 egg
1 (2-layer) package red velvet cake mix
1 tube white decorating icing
½ cup flaked coconut
24 mini marshmallows

Heat oven to 350°F. Beat butter and egg in large bowl on medium speed until creamy. Beat in cake mix until blended. For easy handling, cover and refrigerate 1 hour or overnight.
On lightly floured surface, roll dough to ¼-inch thickness. Use cookie cutter to cut into hat shapes. Arrange on cookie sheets. Bake 8 to 10 minutes until edges are starting to brown. Let stand 2 minutes; remove to cooling racks. Cool completely.
Frost along brims of hats and at tips. Sprinkle coconut onto brims and place a marshmallow at each tip. 24 cookies

Tip: Use butter that’s completely softened. If butter is too cold, dough will be crumbly.

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Puff Pastry Christmas Trees

1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
1/3 cup vanilla pudding or Lemon curd
1/3 cup honey, warmed or Green decorating sugar
8 raspberries or maraschino cherry halves

Heat the oven to 400°F.
Unfold 1 pastry sheet on lightly floured surface. Cut 4 stars of each size, using 3 star cookie cutters in graduated sizes. Repeat with the remaining pastry sheet. Place the 24 stars on baking sheets.
Bake for 10 minutes or until the pastries are golden brown. Remove them from the baking sheets and cool on a wire rack.
Top 1 large star pastry with about 1 teaspoon pudding. Top with 1 medium star pastry, turning the star so the points do not line up. Top with about 1 teaspoon pudding and place 1 small star pastry on top, turning it so the points do not line up. Repeat with the remaining star pastries, making 8 trees. Drizzle the trees with honey. Sprinkle with green sugar and top each with a raspberry.

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Fun Santa Strawberry Treats

16 oz. strawberries
8 oz. whipped cream
8 oz. mini chocolate chips

Wash all of the strawberries. Cut the tips off of each strawberry. Spread the whipped cream onto the tops of the cut strawberries. Place the cut tip back on the strawberry. Add the mini chocolate chips in the center where the cream is to make Santa's eyes. Top each hat with some whipped cream for the ball on his hat. Enjoy!

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Spicy Pumpkin Bars

3/4 cup sugar
1/4 cup margarine, at room temperature
1 egg, at room temperature
3/4 cup pumpkin
1 teaspoon vanilla
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 cup chopped walnuts

Spice Frosting:
1/4 cup brown sugar
3 tablespoons butter or margarine
2 tablespoons milk
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon vanilla
1 cup powdered sugar, sifted

Preheat oven to 375°F. Grease a 9-inch by 9-inch by 2-inch baking pan.
Cream sugar and margarine. Beat in egg, pumpkin, and vanilla. Stir together flour, baking soda, salt, and spices. Add to creamed mixture; mix just until blended. Stir in nuts.
Spread in pan. Bake 17 to 20 minutes. Cool slightly; cut into bars.
Spice Frosting: In a saucepan, combine sugar, butter, milk, and spices. Cook and stir until mixture bubbles. Remove from heat; stir in vanilla. Slowly beat in powdered sugar until frosting is of spreading consistency.
Makes 9 to 16 bars, depending how big you cut them. Source:Marla

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Dipped Pretzel Rods with Chocolate, Caramel-Pecans and Cranberries

POINTS® Value:2
Servings: 4
Sweet-salty treats that make wonderful, inexpensive hostess presents. Wrap some in plastic candy bags and tie with festive bows.

4 piece(s) Weight Watchers by Whitman's Pecan Crowns
1 Tbsp Fat free milk
1/4 cup(s) dried cranberries, or dried fruit of choice, chopped
4 item(s) pretzel rods

Fill bottom portion of a double boiler halfway with water and bring to a steady boil. Combine Pecan Crowns and milk in top portion of double boiler and place over boiling water. Reduce heat to a simmer and gently stir candies until just melted. Remove from heat promptly and stir in cranberries.*

Line a small tray with aluminum foil. Dip top 1/4 of each pretzel in chocolate mixture and place on prepared tray. Chill in refrigerator until coating becomes slightly hardened, about 10 minutes. Yields 1 pretzel per serving.

If you do not have a double boiler, bring 4 cups of water to a steady boil in a small saucepan. Combine chocolates and milk in a small heat-resistant bowl and place over pan, careful not to get any water in chocolate mixture.

For casual holiday entertaining, you can easily double or triple this recipe. Prepare them the night before and keep the coated pretzel rods in the refrigerator until ready to serve.

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Reindeer Chow Chex Mix

3 c of rice chex mix
3 c of corn chex mix
3 c of Cheerios
3 c of pretzel sticks
16 oz pkg of M&M’s
3 pkg of white chocolate chips, 12 oz each

In a large mixing bowl, toss together all the ingredients except white chocolate chips; set aside. Place white chocolate chips in a microwave safe bowl and heat for 1 min, stir, and repeat until melted. Pour melted white chocolate chips over mixture. Stir until well coated. Spread mixture on wax paper until set. Break up into bite size pieces. Store in air tight containers.

Makes about 13-14 cups.

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Peppermint Oreo Truffles

1 package Oreos
1 8 oz block cream cheese, softened Coupons
1 block white almond bark
½ teaspoon peppermint extract

Put all the cookies in the food processor and blend the crushed.
Add in the cream cheese and peppermint extract and blend till smooth.
Roll mixture into balls and place on wax paper lined cookie sheet.
Freeze in freezer for 1 hour to overnight.
In the microwave melt the almond bark in 30 second intervals until all melted.
Dip the truffles into the almond bark and place on wax paper and quickly sprinkle on the sprinkles before the bark hardens.
Store in refrigerator.

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Fresh Cranberry Salsa

1 12-ounce package fresh cranberries
1 granny smith apple, peeled, cored and chopped
1/4 medium red onion, peeled and roughly chopped
1/2 large red pepper, roughly chopped
3/4 cup granulated sugar
1/3 cup no-sugar added applesauce
1 tablespoon fresh lime juice
1/4 cup fresh cilantro
1 jalapeno, seeded and diced (use the seeds if you want more heat)
1/2 teaspoon salt
1/2 teaspoon black pepper

Combine all the ingredients in a food processor or blender and pulse until combined (and it is the texture you want).
Refrigerate for at least 2 hours to give the flavors a chance to meld. It can be made and refrigerated for up to a week or longer.
Serve with tortilla chips. Yield: Makes about 4 cups of salsa

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Christmas Trees

Candy Christmas tree made up with 2 Miniature Reese's Peanut Butter Cups, 1 Regular Reese's Peanut Butter Cup, 1 Hershey Kiss then decorate.

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Raspberry Thumbprint Cookies (Cookie Mix)

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, melted
1 egg
3 tablespoons Gold Medal® all-purpose flour
1/3 cup seedless raspberry jam
1 cup white vanilla baking chips
Red or green sugar, if desired

Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg and flour until soft dough forms.

Roll dough into 3/4-inch balls; place 2-inches apart on ungreased cookie sheet. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1/4 teaspoon jam into each indentation.

Bake 8 to 10 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheet to wire rack.

In small microwavable bowl, microwave baking chips on High 1 to 2 minutes or until chips are melted; stir until smooth. Spoon melted chips into small resealable plastic bag; cut small hole in corner of bag. Squeeze bag gently to drizzle melted chips over cookies. Sprinkle with colored sugar.

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Cherry-Walnut Balls

1/4 cup coarsely chopped maraschino cherries
1 cup butter, softened
1/2 cup powdered sugar
1/2 teaspoon almond extract
1/2 teaspoon vanilla
2 cups all-purpose flour
3/4 cup chopped walnuts, toasted*
Powdered sugar

Preheat oven to 325°F. Drain maraschino cherries on paper towels; pat dry to remove any excess liquid. Set cherries aside.
Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Beat in the 1/2 cup powdered sugar, almond extract, and vanilla until combined, scraping side of bowl occasionally. Beat in as much flour as you can with the mixer. Stir in any remaining flour, nuts, and cherries with a wooden spoon.
Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Bake in preheated oven for 18 to 20 minutes or until bottoms are lightly brown. Cool 5 minutes on cookie sheets on wire racks. Roll warm cookies in powdered sugar to coat. Transfer cookies to wire racks and cool completely.
If desired, roll cooled cookies in additional powdered sugar before serving. Makes about 48 balls.

*Note: To toast nuts, spread them in a single layer in a shallow baking pan. Bake in a preheated 325°F oven for 8 to 10 minutes or until nuts are slightly golden brown, stirring once or twice. Cool completely. Chop nuts and set aside.

To store: Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving. Source: Better Homes and Gardens

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Candy Cane Shortbread Bars

1 cup butter, softened
1 cup packed brown sugar
1 egg yolk
1 1/2 tsp. peppermint extract
2 cups all purpose flour

Buttercream
2 cups confect. sugar
1/4 cup butter, melted
2 tbl. milk
1/2 tsp. peppermint extract
2 drops red food coloring

Topping
9z. white baking chocolate, melted
3/4 cup crushed candy canes

Preheat oven 350°F. Line a 13x9 pan with parchment paper.
In a large bowl cream butter and brown sugar until light and fluffy. Beat in egg and extract. Gradually beat in flour. Press evenly into pan.
Bake e16-19 min. or until edges are brown. Cool completely on wire rack.
In a bowl, beat buttercream ingredients until smooth. Spread over shortbread. Carefully spread white chocolate over top. Sprinkle with candy canes; let stand until set. Lifting with parchment paper, remove from pan. Cut into bars. Source: Taste of Home

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Crescent Holiday Appetizer Tree

1 can (8 oz.) Pillsbury® refrigerated crescent dinner rolls or flaky dough sheet
1 container (8 oz.) chives-and-onion cream cheese spread
1 tablespoon milk
3/4 medium red bell pepper
1/4 medium yellow bell pepper
1/2 cup chopped fresh broccoli
2 tablespoons sliced ready-to-eat baby-cut carrots
1 tablespoon chopped cucumber

Heat oven to 375° F.
Remove dough from can in 1 long roll; do not unroll or separate. Cut roll into 16 slices.
Place slices, cut side down, on ungreased cookie sheet. To form tree, start by placing 1 slice for top; arrange 2 slices just below, with sides touching.
Continue arranging a row of 3 slices, then a row of 4 slices, ending with a row of 5 slices. Use remaining slice for tree trunk.
Bake 11 to 13 minutes or until golden brown. Cool 1 minute; carefully loosen from cookie sheet with spatula and slide onto wire rack.
Cool completely, about 15 minutes.
Place tree on serving platter or tray. In small bowl, mix cream cheese spread and milk until smooth. Spread mixture over baked tree.
Cut strips from red bell pepper for garland; chop any remaining red pepper. With small star-shaped canape cutter, cut star from yellow bell pepper;
chop remaining yellow pepper. Decorate tree with bell peppers, broccoli, carrots and cucumber.
Serve immediately, or cover loosely and refrigerate up to 24 hours before serving.
Courtesy of Pillsbury Crescent Recipe Creations, Copyright 2008

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Christmas Berry Trifle

1-1/2 cups sugar
12 ounces fresh or frozen (unthawed) cranberries
6 ounces fresh or frozen (unthawed) raspberries
5 ounces dried cherries
1 tablespoon finely grated fresh orange zest
3 cups half-and-half
8 large egg yolks
3/4 cup sugar
1/4 cup cornstarch
1 vanilla bean, halved lengthwise and seeds scraped from pod
1/4 teaspoon salt
1/2 cup ruby port
1/4 cup sugar
2 frozen pound cakes (10-3/4 oz. each), thawed
1 bar (3.5 oz.) bittersweet chocolate, chopped, plus shavings for garnish
1 cup heavy cream, beaten to soft peaks with 2 tablespoons confectioners' sugar

Make berry filling: Stir together the first 5 ingredients in a medium saucepan with 1 cup water. Simmer, stirring occasionally, until reduced to 4-1/4 cups, about 15 minutes. Chill, loosely covered, until cold, about 4 hours. Filling will thicken as it cools.
Make vanilla custard: Heat half-and-half in a medium saucepan over moderate heat just until hot (do not boil).
Whisk together yolks, sugar, cornstarch, vanilla seeds, and salt in a medium bowl. Gradually whisk in 1 cup hot half-and-half in a slow stream. Whisk egg mixture into remaining half-and-half in saucepan. Cook over low heat, stirring constantly with a wooden spoon, until thickened (do not boil) and custard registers 170 degree F on an instant-read thermometer, about 20 minutes. Immediately strain through a fine mesh sieve over a bowl. Cover surface of custard with plastic wrap and chill until cold and thickened, about 4 hours.
Make port syrup: Combine port, sugar, and 1/4 cup water in a small saucepan; simmer, stirring occasionally, until sugar is dissolved, about 3 minutes. Let stand until cooled to room temperature.
To assemble trifle: Cut each cake horizontally into about 2/3-inch-thick slices. Brush both sides of each slice evenly with port syrup and cut each slice crosswise into about 1-3/4-inch squares. Line the bottom of a 3-quart glass trifle or souffle dish with 1/3 of cake, overlapping if necessary. Top with 1/3 of berry mixture, 1/4 of custard, and 1/3 of chopped chocolate. Repeat layering 2 more times. Spoon whipped cream over top and garnish with chocolate shavings. Chill trifle and remaining custard at least 2 hours or overnight. Spoon trifle into bowls and serve with remaining custard on side. Makes 10 servings. Source: Ladies' Home Journal

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Pumpkin Cranberry Bread

2 1/2 c. flour
2 c. gran. sugar
1 tbl. pump. spice
1/2 c. veg. oil
1 tsp. bak. soda
1 c. pumpkin
1/2 tsp. salt
1 c. cranberries, chop.
2 eggs

In large bowl, combine flour, pie spice, bak. soda and salt.
In small mixer bowl, beat eggs, beat in sugar, oil and pumpkin.
Pour pumpkin mixture into dry ingredients; stir just until moistened.
Stir in cranberries.
Spoon batter into 2 greased and floured 8x4" loaf pans.
Bake in 350° F oven for 60 min. Cool for 5-10 min.
Remove from pans.

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Monkey Bread

1 pkg. Bridgeford frozen parkerhouse rolls
3/4 c.butter, melted

Allow frozen dough to thaw to room temperature. Cut each roll in half.
Dip each dough piece in melted butter.
Arrange pieces in layers in 9" ring mold or bundt pan.
Allow dough to rise until it reaches the top of pan (about 1½-2 hours).
Bake 18-20 min. @375°F. Turn out of pan immediately to cool.
Variations:
Add: garlic powder, parmesan cheese
or sugar & cinnamon to butter before dipping.

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Candy Cane Coffee Cake

Bread:
½ loaf frozen bread dough

Filling:
½ c. apricot preserves
½ c. walnuts, chopped
2 tbl. golden raisins
1/4 tsp. allspice

Frosting:
Confectioners sugar
Milk
Salt

Prepare filling:
Combine apricot preserves, walnuts, raisins and allspice in small bowl.
Place dough on lightly floured board; punch down.
Knead briefly. Cover and let rest 20 min.
Shape dough into 16" roll.
Press channel down center, flattening dough to 4" width.
Fill channel with apricot filling.
Pinch top and bottom of dough together over filling;
press ends to seal.
Transfer, seam side down, to large greased baking sheet.
Shape into candy cane.
Cover and let rise in warm place,
away from drafts, 45 min. or until double in bulk.
Meanwhile, heat oven to 350°F.
Bake for 20-25 min.
Remove to wire rack to cool.

Prepare frosting:
Whisk together confect. sugar, milk and salt in bowl until smooth and good spreading consistency. Spoon into pastry bag or plastic storage bag with corner snipped off. When bread is cooled, pipe frosting. Anchor walnuts with frosting.

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Swedish Coffee Cake

1 loaf Bridgeford bread, thawed

Filling:
1 1/2 c. marg., soft
1 c. pecans or walnuts
1 c. chopped raisins
1 tbl. cinnamon/sugar

On lightly greased cookie sheet with oiled hands spread thawed dough forming a 16x12" rectangle.
Spread with 1/2 c. soft marg; sprinkle with cinnamon/sugar; chopped pecans, and raisins.
Roll up from long side, jelly roll fashion; pinch edge to seal.
Place on greased cookie sheet to form a circle.
With scissors cut 3/4 of the way through dough at 1" intervals. Lay cuts over on their sides.
Let rise until doubled.
Meanwhile, preheat oven to 375°F. Bake 25-30 min. Cool.
Drizzle with confectioners' sugar, cream and vanilla mixture.
Decorate with nuts and cherries.

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Pecan Pie

3 eggs, slightly beaten
1 c. Karo Syrup(light)
1 c. sugar
2 tbl. marg., melted
1 tsp. vanilla
1 1/2 c. pecans
1 unbaked 9" pastry shell

In large bowl stir together first 5 ingredients until well blended. Stir in nuts.
Spray pie tin with Pam. Pour into pastry shell. Bake in 350°F for 50-55 min. Cool.

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Pumpkin Pie

1 unbaked 9" crust
1/2 tsp. salt
2 eggs, beaten
1 tsp. cinnamon
16z canned pumpkin
1/2 tsp. ginger
3/4 c. gran. sugar
1/4 tsp. cloves
12z can evap. milk
1/8 tsp. nutmeg

In large bowl, combine eggs, pumpkin, sugar, salt, cinnamon, ginger, cloves, and evap. milk; pour into crust.
Bake at 425°F on cookie sheet for 15 min. Reduce heat to 350°F. Bake for 40-50 min.

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Slide Cake

1 recipe 2 crust pie
1 jar mincemeat
Prepare favorite crust.

Roll out in rectangular shape. Place on cookie sheet.
Spread with mincemeat. Cover with another rectangular crust.
Brush with milk and sprinkle with sugar. Bake in 375°F oven for 30-45 min.
Should be golden brown.

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Easy Peppermint Kiss Cookies

1 pkg. Betty Crocker Sugar Cookie Mix
1 pkg. Hershey Peppermint Kisses

Follow directions on pouch and bake accordingly.
Remove from oven and immediately place one peppermint kiss into the middle of each cookie.

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Easy Oatmeal Cran-White Chip Cookie

1 pkg. Betty Crocker Oatmeal Cookie Mix
1 6 oz. pkg. dried cranberries
1/2 cup white chocolate chips

Follow directions on pouch, except mix in the cranberries and chips.
Bake according to directions.

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Chocolate Chips with Candy Canes

1 c. + 1 tbl. flour 1/2 tsp. soda 1/2 tsp. salt
1/2 c. butter or marg.
6 tbl. gran. sugar
6 tbl. brown sugar
1/2 tsp. vanilla
1/4 tsp. water
1 beaten egg
6z pkg. choc. chips
4 Peppermint candy canes (smashed up)

Sift together flour, soda, salt. Set aside.
Blend butter, sugars, vanilla, water. Beat in egg. Add flour mixture; mix well. Stir in choc. chips, candy canes.
Drop half tsp. on greased cookie sheet. Bake at 375°F for 10 - 12 min. 50 cookies.

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Macadamia Nut Tea Cakes

1 c. (2 sticks) butter or margarine, softened
1/2 c. confectioners' sugar
1 tsp vanilla extract
7z jar macadamia nuts (3/4 c. chopped)
2 1/4 c. unsifted all-purpose flour
Additional confectioners' sugar

In large mixing bowl, with wooden spoon, combine butter, 1/2 cup confectioners' sugar and the vanilla; stir in macadamia nuts, flour and 1/4 teaspoon salt. (Or process nuts, butter, confectioners' sugar and vanilla in food processor until mixture is smooth; add flour and salt;
process just until flour blended.)
Form dough into a ball; wrap in plastic wrap; refrigerate 1 hour.
Preheat oven to 400° F. Form dough into 1-inch balls. Place on ungreased baking sheet (cookies do not spread).
If desired, shape some of the balls of dough into crescents: Roll a ball of dough to a long oval between palms of hands; place on baking sheet, curving ends to form a crescent.
Bake until set but not brown-about 10 minutes. While cookies are warm, roll in confectioners' sugar. When cooled, roll again in sugar. Store in covered container.
Makes about 4 dozen cookies.

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Rugelach

2 sticks (1 cup) unsalted butter, soft.
6z.(3/4 brick of an 8z)cream cheese
2 1/4 c. flour
Cinnamon sugar: ½ c sugar w/1½ tsp. cinnamon
1/4 c. rasp. or apricot preserves
3/4 c. raisins
½ c. ground walnuts

In large bowl, beat butter and cream cheese with mixer on medium speed until smooth. On low speed, gradually add flour, beating just until dough comes together, 10-15 seconds. Divide into thirds. Flatten each into a 6" disk.
Wrap and refrigerate until firm enough to roll out, at least 1 hour.

Heat oven to 350°F.
Line cookie sheets with parchment or waxed paper for easy cleanup.
Working quickly, generously sprinkle work surface and top of 1 disk dough (keep others refrigerated) with flour. With a rolling pin, roll into a 14" circle.
Remove and reserve 2 tbl. cinnamon sugar. Spread circle with 1/4 c. preserves, leaving a 1/4" border, then sprinkle with 1/3 the remaining cinnamon sugar, and 1/3 the raisins and nuts. With a pizza wheel or knife, cut circle into 16 wedges.
Roll up from wide end to point; tuck point under.

Sprinkle each rugelach with 1/8 tsp. Reserved cinnamon sugar.
Repeat with remaining dough and filling. Place 2" apart on prepared cookie sheet.
Bake 18-22 min. until bottoms are light brown and tops golden. Remove to a wire rack to cool.

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Rolled Ginger Cookies

1 pkg. gingerbread mix
1/3 c. lukewarm water Add water to gingerbread mix.

Blend until smooth. Chill 1-2 hours.
Heat oven to 375°F.
Roll dough 1/8" thick on floured board.
(Use small amount of dough at a time, keeping rest chilled.)
Cut out as men, Santas, or other desired shapes.
Bake 8-10 min.
Decorate with icing, raisins and nuts, if desired.
Makes 18-24 men.

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Coconut Butter Cookies

1 c. butter or marg.
2 c. pecan halves
½ c. sugar
1 egg white
2 tsp. vanilla
1 tbl. water
2 c. flour
3/4-1 c. flaked coconut
1/4 tsp. salt

Heat oven 350°F.
Cream butter, sugar, and vanilla until fluffy.
Blend flour and slat; stir into creamed mixture, blending thoroughly.
If dough is soft, chill until firm enough to shape. With fingers, shape a rounded teaspoonful of dough around each pecan half to form 1" balls.
Beat egg white and water with fork.
Dip dough in egg white mixture, then in coconut*.
Bake on lightly greased baking sheet 15-18 min. or until lightly browned.
Makes 5 doz.
*Coconut may be tinted with a few drops of food coloring.

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Spritz

1 c. butter or marg.
1 tsp. flavoring (almond or vanilla
or 1/4 c. grated almonds
2/3 c. sugar
2 ½ c. flour
3 egg yolks

Heat oven to 400°F.
Mix butter, sugar, egg yolks, and flavoring thoroughly. Work in flour.
Using 1/4 dough at a time, force dough through cooky press on ungreased baking sheet in desired shapes. Bake 7-10 min. until set but not brown.
Makes 6 doz.

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Date-Nut Pinwheels

½ c. shortening (part marg.)
½ tsp. vanilla
1 c. brown sugar (packed)
½ tsp. soda
1 egg
1/4 tsp. salt

Mix shortening, sugar, egg, and vanilla thoroughly.
Mix flour, soda, and salt together. Stir in. Divide in half.
Roll each piece of dough on waxed paper into rectangle about 11x7".
Spread rectangles with date-nut filling.*
Roll up tightly, beginning at wide side. Pinch edge to seal.
Wrap each roll in waxed paper and chill several hours.
Heat oven to 400°F.
Cut in 1/4" slices. Place on lightly greased baking sheet.
Bake about 10 min. or until lightly browned.

*Date-Nut Filling:
Cook 3/4# moist pitted dates, cut-up; 1/3 c. sugar; 1/3 c. water in saucepan until slightly thickened, stirring constantly. Remove from heat. Cool.
Stir in ½ c. finely chopped nuts.

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