Spike's & Jamie's Recipe Collection & a Whole Lot More!

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Recipes from Spike & Jamie

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Contents Disk 434

How to use these pages:  Below is a list of the recipes on this page.  You can either scroll down the page and look at all of the recipes, or look at the titles.  When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page)   or Ctrl - F on your keyboard).


ANGEL FLAKE BISCUITS
BLT DIP
BACI COOKIES
BAGNA CAUDA AND CRUDITES
BAKED STEAK CREOLE
BANANA COCONUT BREAD
BRUNCH SEAFOOD STRATA
BRUNSWICK STEW
BUTTERY CINNAMON SKILLET APPLES
CAMARONES AL MOJO DE AJO
CANDY BAR FUDGE
CAPE COD CRANBERRY SAUCE
CASTILIAN LENTILS
CHESTNUT & SAUSAGE DRESSING
CHICKPEA SOUP
CHINESE CHICKEN SALAD
CHOCOLATE CREAM CHEESE BARS
CHOCOLATE-RASPBERRY ROUNDS
CHOCOLATE SPARKLE COOKIES
CHRISTMAS CAKE
CHRISTMAS PUDDING
CINNAMON CRUMB COFFEE CAKE
CINNAMON SYRUP
COD, ALCANTARA STYLE
CRANBERRY JELLY
CRANBERRY SALAD
CRANBERRY SALAD, SHIMMERING
DILLY OF A DIP
DUNDEE CAKE
EGGNOG CHEESECAKE
FANCY COFFEE RECIPES
FRUIT AND NUT CHILI
GLÖGG
GOOEY CHOCOLATE-CARAMEL FANTASY
HOLIDAY SUGAR COOKIES
HONEY SANDWICH COOKIES
HOT BUTTERED RUM
INDONESIAN HOT SAUCE
MERRY CHRISTMAS COOKIES
NICE SCENTS FOR YOUR HOME
NURNBERGER
ORECCHIETTE PASTA WITH CHICKEN
PAD KEE MAO
PANNA COTTA WITH POMEGRANATE
PECAN PIE
PINOT NOIR, CHANTERELLE, AND FRESH
PORK ROAST IN A CROCK POT
RASPBERRY VINAIGRETTE
SOUTHERN PAN FRIED CHICKEN
SOUTHWEST PASTA
SPICED BEEF
SUGAR COOKIES
SWEDISH ROAST CHICKEN WITH SPICED
SWEET POTATO PANCAKES WITH PECAN
SWEET POTATO PIE
SWEET POTATO PIE WITH SPICE CRUST
TEA SQUARES
TOWERING PRALINE CARROT CAKE
WARM WALNUT BROWNIE PUDDING
WHITE CHOCOLATE BROWNIES
WHITE CHOCOLATE-CRAISIN COOKIE MIX
WHITE CHOCOLATE MACADAMIA CRANBERRY
WHITE CHRISTMAS CAKE


ANGEL FLAKE BISCUITS

1 pkg. yeast
2 Tbsp warm water
1 cup shortening
1/4 cup butter (see note)
1 tsp salt
5 cups flour
1/4 cup sugar
1 Tbsp baking powder
1 tsp baking soda
2 cups buttermilk or sour milk (1/4 cup vinegar or lemon juice to 2 cups milk)

Soften yeast in 2 Tbsp water. Cut shortening in the dry ingredients with pastry blender.

Add buttermilk and softened yeast. Mix lightly. DO NOT KNEAD.

Refrigerate and use as needed. Roll 1/2 inch thick on floured board. Cut biscuits and bake at 400F for 15 minutes. Dough will keep up to 2 weeks in refrigerator.

Note: To use as dinner rolls, add 1/4 c. butter along with the shortening, although these are quite rich without it.

BLT DIP

1/2 lb bacon, fried crisp, drained, crumbled
2 8-oz pkg cream cheese, softened
1 cup bottled ranch-type dressing
1 medium onion, chopped fine
3 medium tomatoes, seeded, chopped fine
1/4 tsp celery salt [or to taste]
1/4 tsp garlic salt [or to taste]

Cook bacon, drain, cool, crumble. [You can wrap it up in the paper towels it was drained on, and twisted.]

Beat cream cheese to soften, add ranch dressing, stir well. Add celery and garlic salts. Chop onion and tomatoes, add to cream cheese mixture. Stir in bacon,
combine well, refrigerate for 1 hour, serve in a lettuce cup or a bowl, with bread, toast, crackers, chips or raw vegetables [or any combination].

BACI COOKIES
Yield: About 6 1/2 dozen cookies. This recipe has no flour or butter.

1/2 cup whole blanched almonds
1/2 cup whole blanched hazelnuts
1 1/3 cups granulated sugar
1/4 cup unsweetened cocoa powder
3 egg whites
About 6 1/2 dozen whole hazelnuts, to decorate cookies

Line baking sheets with parchment paper; set aside.

Combine almonds and hazelnuts in a blender; grind to a meal. Transfer to a mixing bowl. Stir in sugar and cocoa powder.

In a small bowl, whisk egg whites until frothy. Add to nut mixture; stir until well combined. Roll dough into 1/2-inch balls or drop teaspoonfuls of dough onto lined baking sheets, placing mounds 1 inch apart. Press a whole hazelnut into the top of each mound.

(Cookies can be baked immediately, but they will hold a slightly better shape if the filled baking sheets are refrigerated, uncovered, overnight.)

Preheat oven to 400 degrees. Bake just until cookies barely start to color, 8 to 10 minutes (do not over-brown). Slide parchment paper onto a wire rack; let cookies cool completely before removing from paper.

BAGNA CAUDA AND CRUDITES

1/2 cup unsalted butter
10 cloves garlic, thoroughly crushed
4 oz. anchovy filets, minced
1 cup extra virgin olive oil

Melt butter in a medium saucepan over medium heat. Using unsalted butter is especially important here since the anchovies are so salty. Stir in garlic and cook until tender. Reduce heat to low. Mix in anchovy filets and olive oil. Cook and stir until thickened. Remove from heat, cover and chill in the refrigerator approximately 2 hours. Return the mixture to medium heat, stirring occasionally, until bubbly. Serve hot with vegetable dippers and/or bread sticks, slices of baguette or crostini. Serves 6

Carrot Sticks
Celery Sticks
Celeriac (Celery root) Slices
Cherry Tomato Halves
Green, Red, Yellow and Orange Bell Pepper (Capsicum) Strips
Broccoli Flowerets
Cauliflower Flowerets
Raw Mushroom Slices
White Turnip Strips
Jicama Strips
Tomatillo Slices
Small Inside Leaves of Romaine Lettuce

BAKED STEAK CREOLE

2 teaspoons olive oil
1/4 cup onions -- chopped
1/4 cup green bell pepper -- chopped
8 ounces tomatoes, canned
1/2 teaspoon chili powder
1/4 teaspoon celery seed
1/2 teaspoon garlic powder
1 pound lean beef -- boneless round steaks

In a large skillet over medium heat, heat the oil. Add the onions and green pepper and sauté, until onions are translucent, about 5 minutes. Add the tomatoes and the seasonings; cover and let simmer over low heat 20-25 minutes. This allows the flavors to blend. Trim all visible fat off the steak. In a nonstick pan or a pan that has been sprayed with nonstick cooking spray, lightly brown the steak on each side. Transfer the steak to a 13?9 inch baking dish; pour the sauce over the steak and cover. Bake at 350 degrees F for 1 hour or until steak is tender. Remove from oven; slice steak and arrange on a serving platter. Spoon sauce over the steak and serve.

BANANA COCONUT BREAD

1 cup currants
1/2 cup dark rum
3 cups flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1/2 tsp grated nutmeg
2/3 cup sweetened coconut
1/2 cup vegetable shortening
1 cup packed brown sugar
2 eggs beaten lightly
1/3 cup buttermilk
1 cup mashed ripe banana

Heat rum and place in bowl with currants 1 hour. In separate bowl, sift together flour, salt, baking soda, baking powder, cinnamon, nutmeg, and ½ cup of the coconut. In a large bowl, cream vegetable shortening and brown sugar until combined. Add eggs and beat well. Stir in buttermilk, banana and currant mixture. Combine well. Add flour mixture and stir till just combined. Spoon batter into greased loaf pan 9"x5"x2 3/4". Sprinkle with remaining coconut and bake in preheated 350 F degree oven 60 to 70 minutes or until done.

BRUNCH SEAFOOD STRATA

Nonstick cooking spray
1/4 cup margarine or butter
6 leeks , sliced (white part only)
8 8-inch flour tortillas or spinach tortillas
8 ounces cooked, peeled and deveined shrimp
8 ounces flaked cooked crabmeat (1 cup)
1-1/2 cups shredded Swiss cheese (6 ounces)
1 cup shredded mozzarella cheese (4 ounces)
2 tablespoons chopped fresh dill or 1 1/2 teaspoons dried dill-weed
6 eggs
3 cups milk
2 tablespoons all-purpose flour
1/2 teaspoon pepper
Additional cooked, peeled and deveined shrimp (optional)
Fresh dill (optional)

Spray a 13x9x2-inch baking dish with nonstick cooking spray. In a large skillet melt margarine or butter; cook leeks for 3 minutes or until tender. Tear tortillas into bite-size pieces.

In the baking dish layer half of the tortilla pieces, half of the leeks, half of the shrimp and crabmeat, half of the cheese, and half of the chopped dill. Repeat layers. In a bowl beat together eggs, milk, flour, and pepper until smooth. Pour egg mixture over strata; cover and refrigerate overnight.

Bake, uncovered, in a 350 degree F. oven about 50 minutes or until a knife
inserted near center comes out clean and top is golden brown. Let stand 10
minutes. Cut into squares and serve. Garnish with additional shrimp and fresh dill, if desired. Makes 12 servings.

Note: Imitation crabmeat can be substituted for the crabmeat and shrimp.

Make-Ahead Tip: Up to 24 hours ahead, prepare casserole. Cover and chill. To
serve, bake as directed.

BRUNSWICK STEW

4 - 6 chicken breasts
1 large white onion, chopped
2 cups celery, chopped
4 red potatoes, cubed
1 10-oz. package frozen butter beans
1 16-oz. package frozen white corn
1 15-oz. can diced tomatoes with juice
1/4 cup apple cider vinegar
2 Tbsp. brown sugar
1 Tbsp. Worcestershire sauce
1 tsp. granulated chicken bouillon
1 Tbsp. marjoram
A few dashes of hot sauce
Salt and pepper to taste

Place chicken, onion, celery and salt and pepper in a large stock pot, add enough water to cover chicken and boil until chicken is cooked through. Remove chicken from the pot and place on a plate to cool. Add corn, beans, potatoes, tomatoes, vinegar, sugar, marjoram, Worcestershire sauce, bouillon and hot sauce to the broth. After chicken is cooled, remove skin and discard and remove meat from the bones and add the meat to the broth. Simmer stew for a couple of hours before serving.

BUTTERY CINNAMON SKILLET APPLES
Breitenbach B&B Dover, OH
1/3 cup butter
1/2 cup sugar
2 tablespoons brown sugar
2 tablespoons cornstarch
1/2 teaspoon cinnamon
1 1/2 cup water
4 medium cooking apples (peeled and sliced)

In 10 inch skillet, melt butter over medium heat. Stir in sugar, cornstarch and cinnamon. Blend in water. Arrange apples over sauce. Cover and cook over
medium heat, spooning sauce over apples until apples are tender and sauce is
thick.

CAMARONES AL MOJO DE AJO
from Hugo's, Houston

This recipe for shrimp sautéed in a garlic-and-chipotle-flavored oil will get your mojo working.

Mojo de Ajo

6 dried chipotle chilies
1 cup extra-virgin olive oil, preferably Spanish
1 1/2 cups chopped garlic
juice of 5 Mexican limes (or Key limes)
1/2 teaspoon salt, or to taste

Reconstitute the chipotles by soaking for a few minutes in just enough very hot
water to cover. Then seed them and cut into thin strips. In a large sauté or frying pan heat oil over low heat. Add garlic and cook until golden brown, about 4 to 5 minutes. Add lime juice and strips of chipotle and cook 5 more minutes. Season to taste. Strain the garlic oil into a bowl and reserve both it and the chopped garlic-chipotle mixture.

Camarones

3 pounds small shrimp (26-to-30-per-pound size),
peeled and deveined, tail on
garlic oil (see instructions in previous recipe)
garlic-chipotle mixture (see instructions in previous recipe)
6 jumbo shrimp, head on, for garnish

Divide the small shrimp into several batches and sauté one batch at a time over medium heat in the garlic oil until shrimp are opaque, about 30 seconds to 1
minute per side. Add 2 tablespoons of the garlic-chipotle mixture to each batch, stir in, and quickly heat through. When finished, sauté the jumbo shrimp. Do not remove head. Set aside.

Rice

2 cups uncooked white rice
2 tablespoons olive oil
4 cups chicken stock
1 cup chipiles, a type of Mexican green, trimmed (you may substitute 1/2 to 3/4
cup chopped flat-leaf parsley or spinach)

Fry rice in olive oil until light brown in color, a few minutes. Add stock and simmer, covered, according to package directions, until cooked through. Drain
and stir in chipiles.

To serve, mound rice on plate and place shrimp around the rice or on top of it. Garnish each plate with a large shrimp. If desired, sprinkle any of the remaining flavored garlic oil on the shrimp. Serves 6.

CANDY BAR FUDGE

1/2 cup butter or margarine
1/3 cup cocoa powder
1/4 cup brown sugar, packed
1/4 cup milk
3 1/2 cups powdered sugar
1 teaspoon vanilla
30 caramel candy -- unwrapped
1 tablespoon water
2 cups peanuts -- salted
1/2 cup semisweet chocolate chips
1/2 cup milk chocolate chips

In a microwave-safe bowl, combine the butter, cocoa, brown sugar and milk.
Microwave on high until mixture boils, about 3 minutes. Stir in confectioners' sugar and vanilla. Pour into a greased 8-in. square baking pan. In another microwave-safe bowl, heat caramels and water on high for 2 minutes or until melted. Stir in peanuts; spread over chocolate layer. Microwave chocolate chips on high for 1 minute or until melted; spread over caramel layer. Chill until firm. Yield: 2 3/4 pounds

CAPE COD CRANBERRY SAUCE

3 cups cranberries -- 1 bag
1 cup packed brown sugar
1/2 cup golden raisins
2 tablespoons cider vinegar
1 cinnamon stick (3 inches long)
1 pinch ground cloves
1 pinch salt
1 large Rome apple -- peeled, cored, and diced

In 3-quart saucepan, heat cranberries, brown sugar, raisins, vinegar, cinnamon stick, cloves, salt, and 3/4 cup water to boiling over high heat. Reduce heat to medium-low and cook, uncovered, 6 minutes, stirring occasionally. Add diced apple and cook until most of cranberries pop and mixture thickens slightly, about 4 minutes longer. Discard cinnamon stick. Spoon into serving bowl; cover and refrigerate until well chilled, about 3 hours.

CASTILIAN LENTILS

1 lb. lentils, picked over and washed
1 clove garlic, mashed and peeled
1 bay leaf, bruised
1 oz pork fatback or bacon, chopped (do not use maple
cured or otherwise sweetened bacon)

4 Tbsp olive oil
1/2 lb. onions, chopped
1 tomato, blanched, peeled and chopped

Salt, freshly ground black pepper and nutmeg

Put the lentils in a pot and cover with cold water; add the garlic, bay leaf and fatback or bacon. Do not add salt! The lentils will never soften; only add salt after they have finished cooking. Cover tightly and simmer, stirring occasionally, until the lentils are very tender, about 60-90 minutes. Add water as needed.

Meanwhile, heat the oil in a skillet and add the onion. Cook, stirring, until the onion is tender and just beginning to turn golden. Add the tomato and stir until a sauce has formed. Remove from the heat.

Just before serving the lentils, stir in the onion mixture and add salt, pepper and nutmeg to taste.

CHESTNUT & SAUSAGE DRESSING
Stanford Court Hotel

1 (1 lb.) loaf French bread
2 tbsp. unsalted butter
1 yellow onion, chopped
1 celery stalk, chopped
1/2 lb. well-seasoned fresh bulk pork sausage
1/4 lb. ground beef
4 cup milk
1 (15 oz.) jar prepared fresh chestnuts
3 tbsp. chopped fresh parsley
salt and fresh ground pepper to taste
1 tsp. chopped fresh thyme

Tear bread into small chunks, spread out on a baking dish, and let dry overnight. Preheat an oven to 375 degrees and butter a 9 x 13 inch baking dish. In a skillet over medium heat, melt the butter. Add the onion, and celery, and sauté, stirring occasionally, until translucent, 2 to 3 minutes; do not brown. Remove with a slotted spoon and reserve. In the same pan, sauté the sausage and beef, stirring and mashing with a fork, until crumbled and cooked through, about 10 minutes. Drain off fat. Place the bread chunks in a large bowl and while tossing, gradually add the milk. Let stand, stirring occasionally, until the milk is absorbed and the bread is evenly moistened, 6 to 8 minutes. Add the onion and celery, meat mixture, chestnuts, and parsley. Season with salt and pepper, add the thyme, if desired, and mix well. Transfer dressing to baking dish and bake, until browned and crispy.

CHICKPEA SOUP

1/4 lb. dry chickpeas (garbanzos, ceci), soaked overnight
4 red-skinned potatoes, scrubbed, unpeeled, diced
1 small bunch Swiss chard, stems and leaves sliced separately
1/4 lb Italian (flat) green beans, cut unto 1” lengths
1 quart very rich chicken broth
Salt and freshly ground black pepper to taste

2-3 strips (rashers) (streaky) bacon, fried crisp and chopped

Soak the chickpeas overnight in cold water. Remove any that float and skins that have come loose. Simmer the chickpeas in enough water to cover for 1 1/12 to 2 hours, until they are tender. Do not allow to boil. Do not add salt, as the salt will only toughen them. Add water as needed. Add the potatoes during the last 1/2
hour of cooking. Add the chicken broth to the pot and heat to a simmer. Add the green beans and the stems of the Swiss chard. Simmer 20 minutes. Add the chiffonade of the Swiss chard leaves and simmer 8-10 minutes, or until the greens are tender. Season to taste. Serve topped with the chopped bacon.

For a vegetarian soup, substitute vegetable broth for the chicken broth and garnish with chopped green onions instead of bacon. Serves 4-6.

CHINESE CHICKEN SALAD

1 small head of cabbage, coarsely chopped
1 red onion, chopped
1 large can water chestnuts, chopped
Chicken breast, cooked and chopped

Dressing:
1 cup miracle whip
1/3 cup sugar
Enough soy sauce to make the mixture a light brown color

Mix all ingredients, add dressing. Mix thoroughly. Top with chow mien noodles.

CHOCOLATE CREAM CHEESE BARS
Makes 24 (2x2-inch) bars

Crust:
2 cups all-purpose flour
1 cup sugar
1/2 teaspoon McCormick® Ground Cinnamon
3/4 cup butter or margarine, softened

Topping:
12 ounces cream cheese, softened
1 cup sugar
1 tablespoon McCormick® Pure Vanilla Extract
2 eggs
1 package (6 ounces) semi-sweet chocolate chips, divided
3 tablespoons milk

Preheat oven to 350°F. Combine all crust ingredients; beat until crumbly. Press into bottom of lightly greased 13x9-inch baking pan. Bake 12 to 14 minutes, or until lightly browned.

Meanwhile, combine cream cheese, sugar, vanilla, and eggs. Beat until smooth (about 2 minutes). Stir in 1/2 cup chocolate chips.

Remove crust from oven. Pour topping over crust. Return to oven; bake additional 25 to 30 minutes or until topping is set.

Stir remaining 1/2 cup chocolate chips and milk in small saucepan over low heat until smooth. Drizzle over cooled bars. Chill 1 hour. Cut into squares or triangles.

CHOCOLATE SPARKLE COOKIES
Yield: About 36 cookies. This recipe has no flour.

1/2 pound semisweet chocolate
3 tablespoons butter, at room temperature
2 eggs
1/3 cup granulated sugar, plus more for rolling
3/4 cup ground almonds
Powdered sugar, for garnish

Melt the chocolate in the top of a double boiler set over, but not touching, simmering water. Remove from heat. Cut the butter into a few pieces; mix into the chocolate until melted.

Beat eggs with an electric mixer, gradually adding the sugar until ribbons form. Fold in the chocolate-butter mixture. Gently add the ground almonds. Cover; refrigerate overnight.

Preheat the oven to 325 degrees. Line a baking sheet with parchment paper.

Use a cookie scoop to form the dough into 1-inch balls. Roll the balls in granulated sugar, place on the baking sheet about 2 inches apart and immediately place in the oven.

Bake until the center of the cookies is no longer wet, 9 to 12 minutes. When slightly cool, lightly dust the cookies with powdered sugar.

CHOCOLATE-RASPBERRY ROUNDS
Yield: About 3 1/2 dozen cookies.

1 cup (2 sticks) unsalted butter, softened
1 1/4 cups powdered sugar
5 egg yolks
1 3/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
About 1/3 cup raspberry preserves
About 2 ounces semi-sweet chocolate

Preheat the oven to 350 degrees. Line baking sheets with parchment paper.

In a large bowl, beat butter and sugar until light. Beat in yolks, 1 at a time. Gradually beat in flour and cocoa powder.

Transfer dough to a large pastry bag fitted with a plain 1/2-inch tip; pipe 1-inch rounds on paper-lined baking sheets. If tops of rounds are pointed, tap gently with your finger to flatten slightly. (If you do not have a pastry bag, chill dough until firm enough to handle. Roll dough into 1-inch balls; place on baking sheets.) Bake until cookies are set, 8 to 10 minutes.

Slide parchment paper onto a wire rack. Let cookies cool completely, then remove from paper.

Spread a thin layer of preserves on the flat side of a cookie, top with the flat side of another cookie and press gently, sandwiching the cookies together. Repeat with remaining cookies.

Using a microwave, double boiler or small saucepan set over low heat, melt chocolate. Transfer melted chocolate to a small plastic food-storage bag; snip the tip off a corner, and drizzle chocolate over tops of cookie sandwiches. Set aside until chocolate cools and hardens.

CHRISTMAS CAKE

12 oz Raisins
1 lb currants
12 oz sultanas
4 oz almonds
6 oz mixed peel
4 oz glace cherries
grated rind of 1/2 a lemon and the juice of 1 lemon
1 1/2 cups unsalted butter
1 1/2 cups Moist brown sugar
6 eggs
1 1/2 cups flour
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp mixed spice
1 Tbsp. black treacle (or dark molasses)
at least 2 tbsp brandy, rum or
sherry as preferred plus extra to "feed" cake when baked.

Grease a 9-10 inch cake pan. Cream fat, sugar and grated rind until light and fluffy. Beat in eggs, one at a time. Mix dry ingredients together well. Add to creamed fat etc. Combine thoroughly. Mix in the chosen alcohol and lemon juice (add a little extra if necessary) to form a dropping consistency.

Turn into lined cake pan, ensuring that there are no pockets of air and the surface of the mixture is flat. Tie a double band of brown paper around the tin,
approximately 3 inches above the rim of the tin.

Place in oven one rung below the middle at 325 deg. F. Bake for 2 hours and then reduce heat to 300 deg. F. for a further 1.1/2-2 hours. Leave the cake to cool in the pan. Remove paper and turn cake upside down and make holes with a steel knitting needle or cocktail stick. Pour in extra spirit and leave cake upside down until the spirit has been absorbed. Wrap the cake in fresh grease proof paper and leave for at least 48 hours before icing. Before icing, the cake can be stored for up to 2 months wrapped in foil. Keep "feeding" the cake with alcohol
until you are ready to put almond paste and then royal icing onto it.

Almond Icing

I2 eggs
orange flower water to mix
almond essence
8 oz icing sugar (confectioners’ sugar)
8 oz castor sugar (superfine granulated sugar)
1 lb ground almonds

Whisk eggs, essence and orange flower water. Whisk in castor sugar. Make this into a paste by stirring in the icing sugar and almonds. The paste should end up as a pliable dough. Use extra egg white or icing sugar to alter the consistency if necessary. Knead well. Wrap in grease-proof paper and store in the fridge until needed. To cover cake roll the paste with a rolling pin and a little icing sugar. Cut out a long thin strip to cover around the cake and using a little warmed apricot jam stick it to the cake. Repeat the process with a circle on the top of the cake and seal this firmly to the almond icing on the sides. Leave to dry in a cool place for at least two days before icing with royal icing.

Royal Icing

8 oz icing sugar (confectioners’ sugar)
1-1/2 egg whites
1 tsp glycerin
1 tsp lemon juice

Mix all ingredients together to form a smooth workable icing. Apply to dried almond icing on cake using a flat, blunt bladed knife or spatula. Dip this into a jug of hot water to enable you to keep the icing smooth. Cover the top and the sides of the cake. Decorate with Christmas cake decorations or let your imagination run wild.

CHRISTMAS PUDDING

8 oz suet
1 lb raisins
4 oz currants
4 oz sultanas
4 oz mixed peel
6 oz dark brown sugar
1 tsp baking powder
6 oz plain flour
1 oz almonds, blanched and chopped
juice and rind of 1lemon
3 eggs
4 oz breadcrumbs
pinch of salt
4-5 tbsp brandy
milk to mix

Put all the dry ingredients into a large mixing bowl. Break the eggs into the mixture and add the brandy and lemon juice. Beat well and add a little milk if the mixture seems too stiff. Pour into three 1.5pt pudding basins. Place a piece of
greaseproof paper or foil over each pudding and then tie a cloth over the top fastening it around the rim of the basin with a length of string. Tie the four corners of the cloth on top of the basin to make a handle to lift the pudding. Steam the
puddings for 8 hours either in water in a saucepan or in a steamer. Have a kettle of hot water ready to top up the water level. The puddings can be served immediately or stored for up to one year. Christmas pudding improves with age and each time it is steamed. If not used immediately steam for 2 – 4 hours before serving.

To serve turn pudding onto a serving plate, fill an old tablespoon or ladle with brandy. Warm over a flame. Pour brandy over pudding and set light to it. Take it to the table flaming. Serve with brandy butter or Cumberland rum butter or cream.

Brandy Butter

4 oz butter
2 oz icing sugar
1 tbsp brandy

Cream butter and sugar together. Stir in the brandy and beat into the butter and sugar mix. Put into an attractive dish and keep in the refrigerator until needed. Serve with Christmas pudding.

Cumberland Rum Butter

4 oz organic butter
8 tbsp rum
nutmeg, cinnamon and mixed spice to taste
8 oz brown sugar

Cream butter and sugar until very soft. Add spices, being careful not to put too much in. Gradually beat in the rum and then when smooth press into an attractive dish and put in fridge. Serve with Christmas pudding or mince pies.

CINNAMON CRUMB COFFEE CAKE

1 1/2 cup flour
2 1/2 tsp baking powder
1/4 cup canola oil
1 egg
1/2 cup orange juice
1 tsp vanilla extract

Crumb Topping:
1/2 cup flour
1/4 cup sugar
3 Tbsp. margarine
1 teaspoon cinnamon

Work mixture into coarse crumbs. Mix together all cake ingredients. Spread into greased 9 inch round pan. Sprinkle with topping. Bake at 350 degrees for 30 minutes.

CINNAMON SYRUP
The Old Miners' Lodge Park City, Utah

1 cup sugar
1/2 cup light corn syrup
1/4 cup water
1/2 tsp ground cinnamon
1/2 cup whipping cream

In a small saucepan, stir together the sugar, corn syrup, water and cinnamon.
Stirring constantly, bring to a boil over a moderate heat; boil for two minutes. Remove from heat. Stir in cream. Cool at least 30 minutes. Syrup will thicken as it cools.

Makes 1 1/3 cups. Syrup may be refrigerated for several months. Serve warm or
at room temperature on French toast, waffles or pancakes.

COD, ALCANTARA STYLE

1 lb dry salt cod, soaked overnight in several changes of water to remove salt
flour
3 1/2 oz. potatoes, sliced
3 cups olive oil
3 1/2 oz. pork fatback or bacon, chopped
3 1/2 oz. onion
Spanish pimiento
Salt and freshly ground black pepper
1/2 cup water
2 lbs. fresh spinach, thoroughly washed in several changes of water

Carefully break the fish into large pieces, removing and discarding skin and bones and keeping the pieces large. Dip the pieces of cod in the flour, shake off the excess, and sauté in a good quantity of olive oil.

Coat the bottom of a flame-proof casserole with some olive oil and arrange the potato slices there. Top with the sautéed cod.

Put more oil in the skillet where you sautéed the cod. Chop the onion and sauté it; sprinkle it over the cod. Cook the fatback or bacon in the same pan until all the fat has melted well. Pour over the cod and sprinkle generously with pimiento. Pour on the water and cover the casserole tightly. Stew over a low flame until the water has been absorbed.

Put the spinach with the water clinging to the leaves in the same skillet you have been using and add the remaining oil. Cook the spinach until it is tender but still bright green. Chop it coarsely and place it in a large, deep round platter. Place the finished cod-potato mixture on top of the spinach and serve sprinkled with additional pimiento. Serves 4-6.

CRANBERRY JELLY
(From "The Joy of Cooking")

4 cups cranberries
2 cups boiling water

Bring to a boil and cover with a lid. Boil 4 minutes or until berries burst. Strain, and add to the juice 2 cups sugar. Return to saucepan and bring to a boil for about 5 minutes. Pour into a wet mold. (empty cleaned tin cans?)

CRANBERRY SALAD

Dissolve then set aside:
1/2 cup HOT water
1 large box black cherry jell-o

Wash, pick, and coarsely grind:
1 Package Ocean Spray fresh cranberries
1 large orange peel and all

Add then bring to a boil:
1 1/2 cup sugar

Remove from heat then add:
1 flat can crushed pineapple, drained
1 cup coarsely chopped pecans
the jell-o

Mix well then chill overnight. Keep in fridge. You can set in hollowed-out orange peel bowls for a fancy setting. Serve cold.

CRANBERRY SALAD, SHIMMERING

1 (16 oz.) can whole berry cranberry sauce
2 (3 oz.) packages orange gelatin
1 (8 oz.) can crushed pineapple, undrained
14 ounces ginger ale

Combine cranberry sauce and gelatin in saucepan. Heat until gelatin dissolves. Stir in pineapple and ginger ale. When the fizzing has stopped, pour into mold or 9 inch Pyrex dish. Chill until set. Serve on lettuce leaf with dollop of mayonnaise.
Serves 9.

DILLY OF A DIP

1 cup sour cream
1 cup mayonnaise
2 Tablespoons fresh dill
2 Tablespoons chopped onion
2 Tablespoons chopped fresh parsley
2 teaspoons seasoned salt [Lawry’s or Season-All]

Chop all fresh ingredients. Stir together sour cream and mayonnaise. Add
chopped veggies. Refrigerate for 1 hour or overnight. Serve with raw vegetables.

DUNDEE CAKE

8 oz butter
8 oz castor sugar (superfine granulated)
10 oz self raising flour
5 eggs
4 oz candied peel
2 oz glace cherries
1 lb mixed currants and sultanas
4 oz blanched almonds
1/2 tsp bicarbonate of soda dissolved in 1 tbsp of milk

Cream together the butter and sugar with a wooden spoon. Beat the eggs. Gradually add half the eggs to the sugar and butter beating well. Next fold in half the flour with a metal spoon. Add the rest of the egg again beating well. Fold in the rest of the flour with the fruit, peel and half of the almonds. Lastly add the bicarbonate of soda dissolved in the milk. Turn into an 8 inch tin lined with grease- proof paper. Sprinkle the rest of the almonds onto the top of the cake and bake for 2 1/2 hours at 300 degrees F.

EGGNOG CHEESECAKE

46 vanilla wafers, finely crushed (about 2 cups)
6 Tbsp. butter or margarine, melted
1/2 tsp. ground nutmeg
4 pkg. (8 oz. each) cream cheese, softened
1 cup sugar
3 Tbsp. flour
3 Tbsp. rum
1 tsp. vanilla
2 eggs
1 cup whipping cream
4 egg yolks

Mix crumbs, butter and nutmeg; press onto bottom and 1-1/2 inches up side of 9-inch spring-form pan. Bake at 325°F for 10 minutes if using a silver spring-form pan. (Bake at 300°F for 10 minutes if using a dark nonstick spring-form pan.)

Beat cream cheese, sugar, flour, rum and vanilla with electric mixer on medium speed until well blended. Add 2 whole eggs, 1 at a time, mixing on low speed after each addition just until blended. Blend in whipping cream and egg yolks; pour into crust.

Bake at 325°F for 1 hour and 10 minutes to 1 hour and 15 minutes or until center is almost set if using a silver spring-form pan. (Bake at 300°F for 1 hour and 15 minutes or until center is almost set if using a dark nonstick spring-form pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.

Special Extra: Garnish with whipped cream (or thawed Cool Whip Whipped Topping) and ground nutmeg.

FANCY COFFEE RECIPES
Most of these can be made with PurJava coffee concentrates, but not necessary.

Cafe Bonaparte

3 Tbsp cognac
3 Tbsp heavy cream
Hot coffee
Put the cognac and cream in a coffee mug and pour in the hot coffee. Serves 1.
Cafe Foster

2 Tbsp rum
1 Tbsp creme de banana
Hot coffee
Whipped cream for garnish (optional)

Put the rum and creme de banana in a coffee mug and pour in the hot coffee. Top with whipped cream if desired. Serves 1.

Cafe Mocha
(Nonalcoholic)

1/2 cup hot coffee
1/2 cup hot chocolate
Whipped cream for garnish (optional)
Ground cinnamon or nutmeg for garnish (optional)

Combine the coffee and chocolate in a coffee mug and top with whipped cream and/or a dash of cinnamon or nutmeg if desired. Serves 1.

Cafe Theatre

1 Tbsp Bailey's Irish Cream
1 Tbsp white creme de cacao
1 tsp amaretto
Hot coffee
Cinnamon stick for garnish (optional)

Put the liqueurs in a coffee mug and pour in the hot coffee. Serve garnished with a cinnamon stick if desired. Serves 1.

Cafe Viennoise
(Nonalcoholic)

1 Tbsp heavy cream
1 Tbsp chocolate syrup
Hot coffee
Ground cinnamon for garnish

Put the cream and chocolate syrup in a coffee mug and pour in the hot
coffee. Top with a sprinkle of cinnamon. Serves 1.

Cafe Zurich

1 Tbsp anisette
1 Tbsp cognac
1 Tbsp amaretto
1 tsp honey
Hot coffee
Whipped cream for garnish (optional)

Put the liqueurs and honey in a coffee mug and pour in the hot coffee. Top with whipped cream if desired. Serves 1.

Dutch Coffee

3 Tbsp Vandermint liqueur
Hot coffee
Whipped cream for garnish (optional)

Put the liqueur in a coffee mug and pour in the hot coffee. Top with whipped cream if desired. Serves 1.

Irish Coffee

3 Tbsp Irish whiskey
Hot coffee
Whipped cream for garnish (optional)

Put the whiskey in a coffee mug and pour in the hot coffee. Top with whipped cream if desired. Serves 1.

Italian Coffee

3 Tbsp Galliano liqueur
Hot coffee
Whipped cream for garnish (optional)

Put the liqueur in a coffee mug and pour in the hot coffee. Top with
whipped cream if desired. Serves 1.

Scottish Coffee

3 Tbsp Drambuie liqueur
Hot coffee
Whipped cream for garnish (optional)

Put the liqueur in a coffee mug and pour in the hot coffee. Top with whipped cream if desired. Serves 1.


Spanish Coffee

2 Tbsp Tia Maria
1 Tbsp brandy
Hot coffee
Whipped cream for garnish (optional)

Put the liqueur in a coffee mug and pour in the hot coffee. Top with whipped cream if desired. Serves 1.

Venetian Coffee

1 sugar cube
2 Tbsp brandy
Hot coffee

Put the sugar cube and brandy in a coffee mug and pour in the hot coffee. Serves 1.

FRUIT AND NUT CHILI

1-1/2 pounds lean ground beef
4 medium onions, chopped (2 cups)
3 cloves garlic, minced
2 14-1/2-ounce cans tomatoes, cut up
1 15-ounce can tomato sauce
1 14-1/2-ounce can chicken broth
3 medium green, red, and/or yellow sweet peppers, chopped (2-1/4 cups)
2 4-ounce cans diced green chili peppers, drained
2 cooking apples, cored and chopped (about 2 cups)
3 tablespoons chili powder
2 tablespoons unsweetened cocoa powder
1 tablespoon curry powder
1 teaspoon ground cinnamon
1 15-ounce can red kidney beans, drained
2/3 cup slivered almonds
Raisins, cheddar cheese, and plain yogurt or dairy sour cream (optional)

In a large Dutch oven cook beef, onions, and garlic until meat is brown. Drain off fat.

Stir in undrained tomatoes, tomato sauce, broth, sweet peppers, green chili peppers, apples, chili powder, cocoa, curry, and cinnamon. Bring to boiling; reduce heat. Cover; simmer for 1 hour.

Add kidney beans and almonds. Heat through. Serve with raisins, cheddar
cheese, and yogurt or sour cream, if desired. Makes 8 servings.

GLÖGG
Yield: 1 1/2 quarts

2 cinnamon sticks, broken into pieces
1 teaspoon cardamom pods
1 small piece fresh ginger, peeled
Grated zest (colored part of peel) of 1/2 orange
6 whole cloves
1/2 cup vodka
1 bottle dry red wine
1 cup ruby port OR Madeira
1 cup sugar
1 tablespoon vanilla sugar; see cook's notes
1/2 cup blanched whole almonds
1/2 cup raisins

notes: To make vanilla sugar, reserve vanilla pods that have had their seeds removed for another recipe and place them in container of sugar; use 2 pods for 1 pound sugar and let sit a few days airtight. Or, if you don't have vanilla sugar to use in this recipe, substitute 1/4 teaspoon vanilla extract.

Crush cinnamon and cardamom using mortar and pestle (or put on cutting board and crush with bottom of heavy pot). Put in small glass and add ginger, zest, cloves and vodka; seal and let stand at room temperature 24 hours.

Strain vodka mixture through fine sieve into large saucepan; discard spices. Add red wine, port or Madeira, sugar, vanilla sugar, almonds and raisins. Heat over medium heat just until bubbles start to form around edges.

Serve hot in mugs, with a few almonds and raisins in each one; keep remaining Glögg warm over very low heat until ready to serve (do NOT boil).

GOOEY CHOCOLATE-CARAMEL FANTASY

1/3 cup butter, melted
2 cups chocolate wafer crumbs (about 38 wafers)
30 vanilla caramels
1/2 cup caramel ice cream topping
2 cups chopped pecans
1/4 cup whipping cream
3/4 cup semisweet chocolate pieces
1/4 cup whipping cream

In a medium mixing bowl, stir together chocolate wafer crumbs and melted butter. Press onto the bottom of a 9-inch spring-form pan. Bake in a 350 degree F oven for 10 minutes. Cool slightly on a wire rack.

In a heavy medium saucepan, melt caramels in caramel ice cream topping over low heat, stirring often. Stir in the first 1/4 cup whipping cream. Remove from heat; stir in nuts. Spread over crust. Cool; cover and chill for 1 hour.

For topping: In a heavy small saucepan, melt chocolate. Remove from heat; stir in remaining whipping cream. Drizzle or spread over caramel-pecan mixture. Cover and chill for at least 1 hour. Makes 12 servings.

HOLIDAY SUGAR COOKIES

2 cups butter, softened (No Substitutes)
2 cups sugar
3 eggs
1 tbsp grated lemon peel
2 tsp vanilla
6 cups all purpose flour
1 tsp baking soda

Frosting:
3 cups confectioners sugar
3 tbsp butter, melted
1/4 cup milk
Green Food Coloring
Red-Hot Candies

In a large mixing bowl, cream the butter and the sugar. Add the eggs, one at a time, beating well after each addition. Beat in lemon peel and vanilla. Combine flour and baking soda. Gradually add to creamed mixture. Shape into three 10 inch rolls. Wrap each in plastic wrap. Refrigerate for 4 hours or until firm. Unwrap and cut into 1/4 inch slices. Place 2 inches apart on ungreased cookie sheets. Bake at 350 F. for 10-15 minutes or until the edges are light browned. Remove to wire racks to cool. In a bowl, combine confectioners sugar, butter, milk, and food coloring. Transfer to a resealable plastic bag. Cut a small hole in the corner of the bag. Drizzle over cookies in the shape of a Christmas Tree. Place one red-hot candy at the top of each tree. Yield: about 9 1/2 dozen cookies

HONEY SANDWICH COOKIES

1 cup all-purpose flour
1/3 cup butter
1/4 cup sugar
1/4 tsp salt
2 egg yolks
1 cup finely chopped candied fruits
Honey

Combine the flour, butter, sugar, salt, and egg yolks in a mixing bowl and stir to mix thoroughly. Stir in the chopped fruit, wrap the dough in plastic wrap and refrigerate for 2 hours. Roll the dough to a thickness of 1/8 inch and cut into 2-inch rounds. Bake on an ungreased baking sheet in a preheated 350F oven for 8 to 10 minutes, until very lightly browned. Use honey to stick pairs of cookies together sandwich fashion. Makes about 2 dozen cookies.

HOT BUTTERED RUM

2 cups packed brown sugar
1/2 cup butter
pinch of salt
1/2 teaspoon fresh ground nutmeg
6 cups hot water
3 or 4 whole cloves
3 cinnamon sticks
2 cups amber or dark rum

In a slow cooker , combine sugar, butter, salt and nutmeg. Pour in hot water, stirring until the butter is melted and sugar is dissolved. Put the cloves and cinnamon sticks in cheesecloth and secure with twine or elastic band. Place in slow cooker. Cover and cook on Low for 4 to 10 hours. Add rum just before serving.

INDONESIAN HOT SAUCE

Several Thai birds’ eye chilies, minced
2 tsp. salt
Juice of 1 lemon

Mash the chopped chilies in mortar and pestle with the salt. Add the lemon juice and work the ingredients together with the pestle. Serve with Indonesian and Chinese food, or with broiled poultry and white fish.

MERRY CHRISTMAS COOKIES

1/3 cup butter
1/3 cup sugar
1 egg
2/3 cup honey
1 tsp. lemon extract
2 3/4 cups flour
1 tsp. baking soda
1 tsp. salt

Mix shortening, sugar, egg, honey and extract thoroughly. Measure the flour; mix in the baking soda and salt. Blend the flour mixture with the shortening mixture.

Preheat the oven to 375 F. Roll the dough out to 1/4 inch thick. Cut into desired shapes with cookie cutters. Place 1 inch apart on a lightly greased cookie sheet. Bake 8-10 minutes, or until no imprint remains when lightly touched.

Remove to cooking racks. When cook, ice the cookies as desired. Makes about 5 dozen 2 1/2-inch cookies.

Note: If you use self-rising flour, omit the salt and reduce the baking soda to 1/4 teaspoon.

NICE SCENTS FOR YOUR HOME
Also good for hanging on your artificial Christmas tree.

Make fragrant decorations to tie onto your Christmas presents. Get circles of nylon net in red and green and white or off-white lace circles in a similar size. Get some red and green satin ribbon 1/8 inch/3cm wide. Set a colored circle on top of a lace one. Get some cinnamon sticks, whole cloves, bay leaves, pine and/or spruce branches (strip off the needles to use them) and eucalyptus branches (strip off the leaves to use them). Break up the items and put a spoon-ful into the center of each circle. Bring the edges up and tie with a bit of ribbon. Make ribbon loops with which to hang the little scent bags. Fluff out the tops. Tie them to presents. Hang them from drawer knobs or hangars. They will add seasonal fragrance to your gifts and home and to your recipients’ gifts and homes.

NURNBERGER

For the cookies:
1 cup honey
3/4 cup brown sugar, packed
1 egg
1 Tbsp lemon juice
1 tsp grated lemon rind
2 3/4 cups all-purpose flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/4 tsp ground cloves
Blanched almond halves
Candied cherries, halved

For the icing:
1 cup sugar
1/2 cup water
1/4 cup confectioner's sugar

To make the cookies, stir together the honey, brown sugar, egg, lemon juice, and lemon rind. Sift together the dry ingredients and add to the wet ingredients, stirring to combine thoroughly. Chill the dough overnight. Roll the dough to a thickness of 1/4 inch and cut into 2-inch rounds. Place on a greased baking sheet and arrange 3 to 5 almond halves in the shape of the petals of a daisy
around a half cherry in the center. Bake in a preheated 400 F oven for 10 to 12 minutes, until just set.

Meanwhile, make the icing by bringing the sugar and water to a boil in a small saucepan. Boil until it reaches the thread stage, 230 F on a candy thermometer.
Remove from the heat and stir in the confectioner's sugar. (If the icing becomes crystalline while you are brushing the cookies, you may reheat it and add a few drops of water until it becomes smooth and clear again.) Remove the cookies from the baking sheet immediately upon taking them from the oven and brush with the icing. Cool and store in an airtight container. These cookies are best if allowed to "mellow" for 2 to 3 days before eating. Makes about 6 dozen cookies.

ORECCHIETTE PASTA WITH CHICKEN
from Spoodles at Disney's Boardwalk Resort Yield: 3 to 4 servings.

1 tablespoon olive oil
1 pound chicken breast, cleaned and cut into 1/2-inch chunks
1 tablespoon chopped garlic
1 cup diced fresh tomatoes
1/2 cup diced roasted red pepper
1/2 cup pitted kalamata olives
2 tablespoons peas
2 tablespoons thinly sliced, stemmed pepperoncini peppers
1 tablespoon capers
2 tablespoons pepperoncini juice
1 cup chicken broth
1 tablespoon marinara sauce
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes, crushed
6 cups cooked orecchiette pasta (3/4 pound)
2 cups fresh baby spinach
1/2 cup crumbled feta cheese
2 tablespoons Parmesan cheese
Cook pasta according to directions on the box. Chill and set aside.

Place a large skillet over medium heat. Once skillet is hot, place olive oil in pan. Add chicken and sauté until thoroughly cooked. Add the garlic and sauté until the garlic starts to brown, Add the tomatoes, red peppers, olives, peas, pepperoncini peppers and capers. Continue to sauté for 1 minute. Pour the chicken broth, pepperoncini juice and marinara sauce into the vegetable and chicken mixture.

Add the cooked pasta with the spinach and feta cheese. Season with salt and pepper. Add pepper flakes. Toss ingredients together until heated through.

To serve, ladle into serving bowls. Top each with a sprinkling of Parmesan.

PAD KEE MAO
(Spicy Crazy Noodles) from Thai Taste

8 ounces dry flat rice noodles (called Sen Yai), purchased either dry or fresh (see Note)

Sauce:
2 tablespoons Golden Mountain Soya Bean seasoning sauce (see Note)
2 tablespoons white distilled vinegar
2 tablespoons Superior dark soy sauce (see Note)
1 tablespoon sugar
1 tablespoon Sriracha chile sauce, or to taste

To finish:
1 tablespoon vegetable oil
6 ounces meat (your choice of chicken, pork or beef sliced into thin 1-inch
pieces), or 6 ounces shrimp or 6 ounces firm tofu, sliced into 1-inch pieces
1/2 white onion, sliced
1 green onion, sliced
1 cup bean sprouts
1/2 cup fresh basil leaves
1/2 tomato, sliced

Notes: If using dry noodles, bring a pot of water to the boil, add noodles and cook briefly, just until noodles are softened. Drain. (Fresh noodles just need to be separated by hand.)

For Sauce: Combine the sauce ingredients in a small bowl and set both the
noodles and the sauce by the stove.

To Finish: Heat the oil in a wok, add the meat of choice and stir-fry until
cooked through. Add the noodles, white onion and all sauce ingredients.
Stir-fry for a few minutes. Add the green onion, bean sprouts, basil and
tomato; stir-fry for a few more seconds, just until vegetables are cooked.
Remove from heat and serve.

Note: The flat rice noodles are sold either dry or fresh. The dry noodles are easier to locate. The fresh can occasionally be found at Asian specialty markets on weekends. The Golden Mountain sauce and Pearl River Bridge Superior dark soy sauce can be purchased at Asian specialty stores including Tim's Oriental & Seafood Market at 7015 Bandera Road. Makes about 8 cups noodles.

PANNA COTTA WITH POMEGRANATE

3/8 cup milk
Finely grated zest of 1 lemon
1 1/2 cups heavy cream
2 vanilla pods, scored lengthwise
1 1/2 teaspoons unflavored gelatin
1/2 cup confectioners' sugar
1/3 cup pomegranate seeds
3 tablespoons grappa
1 teaspoon sugar.

In a small saucepan, combine milk, lemon zest and 3/8 cup cream. Scrape pulp from vanilla pods into mixture, and add pods as well. Place over low heat and simmer gently for 10 minutes.

Remove from heat, and sprinkle gelatin over hot liquid. When gelatin looks spongy, after about 2 minutes, stir until gelatin dissolves. Allow mixture to cool a bit, then transfer to a bowl. Place in refrigerator, stirring occasionally until mixture is thick enough to coat the back of a spoon, about 15 minutes.

In a small bowl, mix remaining 3/8 cup cream and confectioners' sugar until smooth. Add to gelatin mixture, stir, then strain into four half-cup molds or cups. Cover and chill until solid, at least 1 hour.

To serve, in a small bowl mix pomegranate seeds, grappa and sugar. Stir until sugar is dissolved. Dip each mold into hot water to loosen panna cotta, then invert onto a small serving plate. Spoon pomegranate mixture on top of and around panna cotta, and serve. Yield: 4 servings.

PECAN PIE
Makes one 9-inch pie

1 unbaked 9-inch pie shell
1 1/2 cups sugar
1/2 cup light Karo (or cane sugar) syrup
1/4 cup unsalted butter
A pinch of sea salt
3 extra-large eggs, well beaten
1 cup jumbo pecans

Preheat oven to 375 degrees F. Mix sugar, syrup, butter and salt. Bring to a boil. Beat eggs, and add nuts. Stir just a little of the hot syrup into the eggs to warm them, then pour the egg mixture into the hot syrup RAPIDLY to avoid ending up with scrambled eggs. Pour into pie shell.

Bake for 40-45 minutes. The center of the pie will still appear soft and “unset,” but it will continue to bake after you remove it from the oven.

PINOT NOIR, CHANTERELLE, AND FRESH TRUFFLE SAUCE
Recipe courtesy Biltmore Hotel Yield: 4 servings

1 shallot, finely minced
1 clove garlic, finely minced
8 ounces chanterelle mushrooms
4 ounces Pinot Noir
8 ounces demi-glace
Salt and pepper, to taste
1/2-ounce fresh black truffle

Sauté shallots, garlic, and chanterelle mushrooms in a little butter. Add Pinot Noir, and reduce to a syrupy consistency. Then add the demi-glace, simmer until the sauce has reached the proper consistency, add truffle and correct the seasoning with salt and pepper.

PORK ROAST IN A CROCK POT
The following proportions will serve 10 people as entrée, and are for a 5-quart crock pot:

4 lb. pork butt
2 quarts sauerkraut - rinsed
3 medium chopped onions - sautéed
2/3 cup brown sugar
Salt and pepper to taste
1 tsp caraway seeds - pan toasted just briefly

To the rinsed sauerkraut, add the sautéed onions, toasted caraway seeds, salt and pepper as desired. Put one quart kraut in bottom of pot. Place roast over kraut - cut meat to fit if necessary. On top of the roast, pat the brown sugar, keeping it just on top......not on the sides.

Top the sugar with remaining kraut. Make sure the kraut goes around and down the sides of meat. This serves as a seal for the meat.

Cook on LOW for up to 14 hours or on high for 8 hours. Serve with mashed potatoes and butter. You can make cheese biscuits to round out the meal.

Note: To get rid of some of the fat, the roast can be browned in a skillet, briefly,
before putting into the crock pot.

RASPBERRY VINAIGRETTE
from Leo Goto's

1 ounce fresh lemon juice
1 ounce fresh orange juice
8 ounces frozen raspberries, thawed in refrigerator and pureed
1 tablespoon Dijon mustard
1 teaspoon shallots, minced
¼ cup red wine vinegar
1 1/4 cups olive oil
Salt and cayenne pepper, to taste
Baby spinach, hearts of Romaine and walnuts, if desired

By hand, blend first six ingredients. Slowly pour in the oil, stirring constantly with a whisk, until mixture is blended and lightly emulsified. Add salt and cayenne pepper, to taste. Serve over salad greens. Garnish with a sprinkle of walnuts.

SOUTHERN PAN FRIED CHICKEN
Recipe courtesy Horseradish Grill Yield: 6 servings

3 pounds bone-in chicken, cut into pieces
2 quarts cold water
1/2 cup kosher salt
1 quart buttermilk
1 1/2 cups all-purpose flour
1 1/2 teaspoon fine sea salt
1/2 teaspoon fresh ground pepper
1/4 cup cornstarch
2 tablespoons potato flour
1 pound lard
1/4 pound unsalted butter
1/4 pound bacon or smoked pork shoulder

Rinse chicken under cold running water. Mix water and kosher salt in large bowl, stirring until salt dissolves. Cover chicken with salt mixture and refrigerate overnight (minimum 4 hours).

Remove chicken from salt water brine and immerse in buttermilk. Allow to
marinate overnight (minimum 4 hours). Remove chicken from buttermilk,
holding each piece to drip excess buttermilk back into bowl. Lay chicken on
a wire cooling rack set over a sheet pan.

Mix flour, sea salt, pepper, cornstarch, and potato flour in a large bowl. Dredge chicken parts in flour mixture, shaking off excess. Lay chicken parts on the wire cooling rack.

Using large cast iron, or heavy skillet, melt the lard and butter together and add the bacon or pork shoulder. When the mixture is hot (but not smoking), add the chicken, 1 piece at a time, in a single layer, skin side down. The chicken should be half covered in the butter-lard mixture. Cook each piece 10 to 12 minutes per side, turning once, or more often if necessary, to brown evenly. Dark meat cooks more slowly than white meat. To check for doneness, cut a thigh to the bone and check for redness. When evenly browned, removed the cooked chicken and place on cooling rack. Serve hot or allow to cool to room temperature.

SOUTHWEST PASTA
from Vincente Magallanes, Sarge Oak

4 (8 ounce) boneless chicken breasts, cut into small pieces
2 tablespoons butter
1/2 cup white wine or chicken broth
1 red pepper, diced
1 green pepper, diced
1 large onion, diced
1 pound of mushrooms, sliced
1 head of broccoli, cut into small pieces
2 cups salsa
2 cups sour cream
1/2 cup jalapeno peppers, chopped
3 pounds of bowtie pasta, cooked
Shredded Parmesan cheese

Sauté chicken pieces in 2 tablespoons of butter until cooked through. Add 1/2 cup of white wine or chicken broth.

Add red pepper, green pepper, onion, mushrooms and broccoli and continue to sauté until the onions appear translucent. The broccoli should be crisp.

To make the sauce, mix together salsa, sour cream and jalapeno peppers. Toss with vegetables in sauté pan until all ingredients are coated with warm sauce.

Add cooked pasta and toss before serving. Lightly top dish with shredded Parmesan cheese. Makes six large servings.

SPICED BEEF

7 lb even-sized piece of topside or silverside
2 tsp each ground cloves, milled black pepper, allspice, cinnamon, mace and
saltpeter
2 tbsp black treacle (or dark molasses)
2 tbsp brown sugar
cold water to cover
1 bottle Guinness
4 oz salt

Combine all the ingredients except the beef, water and Guinness. Place the beef in a bowl and cover with the mixture. Rub it in once or twice a day for a week. Tie up the meat into a good shape and place in a pan. Cover with cold water to which a bottle of Guinness has been added. Simmer gently for 5-6 hours. When cool, press lightly between two plates. The beef is usually served cold, thinly sliced.

SUGAR COOKIES
From The Very Best Cookies Yield: About 7 dozen.

1 cup (2 sticks) margarine, at room temperature (see note)
1 1/2 cups granulated sugar
1 egg
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon cream of tartar
2 1/2 cups all-purpose flour
Colored sugar, granulated sugar or cinnamon-sugar, for coating (see note)

Beat margarine, sugar, egg and vanilla on medium speed with an electric mixer for about 4 minutes or until light and fluffy. Add baking soda, cream of tartar and flour; blend into margarine mixture on slow speed, just until fully combined. Place dough in a covered container; refrigerate at least 30 minutes.

Preheat oven to 350 degrees. Line baking sheets with parchment paper.

Roll some of the chilled dough into 12 1-inch balls. Put some sugar in a gallon-size resealable plastic bag. Add the dough balls; seal bag and toss balls until they are evenly coated. Place coated balls on a baking sheet. Repeat with remaining dough. Bake about 10 minutes, just until cookies begin to turn slightly golden.

Note: The margarine must be the solid kind suitable for baking - not "diet," and not spreadable or soft when purchased.

Chef Sullivan uses colored sugars for coating during various holiday seasons, but white sugar the rest of the time. (Many customers prefer the white because it has a finer texture.) If you use cinnamon-sugar, the cookies are called Snickerdoodles. (The proportion of cinnamon to sugar may be varied, but a good starting point is 6 parts sugar to 1 part cinnamon.)

SWEDISH ROAST CHICKEN WITH SPICED APPLE RICE
Yield: 4 servings

For chicken:
1 medium sweet potato, peeled, cut into 1/2-inch cubes
1 large onion, cut into 1/2-inch cubes
2 Granny Smith apples, peeled, cored, cut into 1/2-inch cubes
2 shallots, coarsely chopped
1 garlic clove, peeled, chopped
1 teaspoon fresh thyme leaves
1 tablespoon finely chopped fresh mint
2 tablespoons water
1 tablespoon olive oil
1/2 teaspoon ground cinnamon
2 cardamom pods OR 1/4 teaspoon ground cardamom
2 star anise; see cook's notes
2 whole cloves OR 1/8 teaspoon ground cloves
2 black peppercorns
4 white peppercorns (or 4 additional black peppercorns)
1 teaspoon salt, kosher preferred
1 (3 1/2-pound) chicken

For spiced rice:
1 cup long-grain white rice; see notes for do-ahead rice preparation
1 cup water
1 teaspoon salt, kosher preferred
1 1/2 tablespoons plain yogurt
Freshly ground black pepper

notes: Star anise are star-shaped, dark brown pods native to China. It can be found in Asian markets or some supermarkets, either in the spice section or in the Asian specialties section. Chef Samuelsson prepares rice after chicken roasts. For less last-minute preparation, cook rice before company arrives.

Lightly brown 1 cup long-grain rice in 4 tablespoons butter or canola oil in medium-large saucepan on medium-high heat, stirring frequently. Add 2 cups chicken broth. Bring to boil; reduce heat to low and cover. Simmer, covered, 18 minutes or until broth is absorbed. Transfer to microwave-safe bowl and cover. Before serving, reheat in microwave oven.

Prepare chicken: Preheat oven to 350 degrees. Blanch sweet potato in boiling water 2 minutes. Drain, rinse under cold water, drain again. In medium bowl, combine sweet potato, onion, apples, shallots, garlic, thyme and mint. In small bowl, stir water and olive oil; add to vegetable mixture and toss.

Using mortar and pestle, lightly crush cinnamon, cardamom, star anise, cloves, peppercorns and salt (or, combine spices on cutting board and crush with bottom of heavy pot). Add half of spice mixture to vegetable mixture and reserve rest.

Rinse chicken inside and out with cold water; pat dry with paper towels. If there are fat pads next to cavity opening, remove them. Lightly stuff bird's cavity with about half of vegetable mixture and tie legs together with cotton string. Place chicken on rack in roasting pan and rub all over with reserved spice mixture. Scatter remaining vegetable mixture around chicken.

Roast in preheated oven 1 1/2 hours or until instant-read thermometer inserted into thigh reaches 160 degrees. After first hour, or when vegetables in pan are tender, remove them from pan and set aside in bowl. Check pan occasionally as chicken roasts, adding water if it becomes dry.

When chicken is cooked, transfer to cutting board. Remove vegetables from cavity and add to vegetables in bowl. Cover chicken loosely with foil and let rest while you cook rice.

Prepare rice: Add a few tablespoons hot water to roasting pan, stirring well to deglaze pan. Pour liquid into measuring cup and slim off as much fat as possible. Add enough additional water to make 1 cup.

Combine rice, 1 cup water, 1 cup deglazing liquid and salt in medium saucepan. Bring to boil over high heat; reduce heat to low, cover and cook about 18 minutes or until rice is tender and all liquid absorbs.

Remove from heat and fold in yogurt and reserved vegetables. Taste and add salt and/or pepper as needed. Carve chicken and serve with rice.

SWEET POTATO PANCAKES WITH PECAN HONEY BUTTER
Yield: 12-15 pancakes.

Pancakes:
1 1/4 cups brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 1/4 cups all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 cups milk
3 each eggs
6 tablespoons vegetable oil
1 teaspoon vanilla extract
12-ounce can sweet potato (canned or frozen), mashed

Pecan honey butter:
1 stick butter (at room temperature)
1/4 cup honey
1/4 cup toasted pecans

To make pecan honey butter, combine butter, honey and toasted pecans. Set aside.

To make the pancakes, combine dry ingredients in a mixing bowl. Stir in milk and beaten eggs. Add oil and vanilla. Beat until smooth. Fold in the mashed sweet potatoes (should result in a lumpy texture).

In a small nonstick frying pan, heat 1 teaspoon vegetable oil over medium heat. Pour in batter to desired size. Cook until dark brown (sweet potato pancakes take a little longer to cook than regular pancakes because of the density of the sweet potatoes). Serve pancakes warm with pecan honey butter.

SWEET POTATO PIE
from Johnson's Diner, Orlando, FLA. Yield: 2 (9-inch) pies.

4 large sweet potatoes
1 stick butter
1/2 cup evaporated milk
4 eggs
1 tablespoon vanilla
1/2 cup sifted all-purpose flour
1/2 teaspoon cinnamon
1 teaspoon nutmeg
2 cups sugar
2 (9-inch) deep-dish pie shells

Boil potatoes for 1 hour, or until they are soft enough to mash. When cool enough to handle, peel potatoes. Heat oven to 325 F.

In a large work bowl, using a potato masher, mash potatoes with butter. When, the potatoes are broken up. Use a hand-held mixer to completely puree the potatoes.

Add evaporated milk, eggs, vanilla, sifted flour and cinnamon and nutmeg. Using the mixer, incorporate all of those ingredients into the mash. With the appliance running, add the sugar and adjust the flavorings and seasonings as needed.

Scoop the mixture into the unbaked pie shells, shaking each well to remove any air pockets and make sure the potatoes are level for even baking. Bake 1 hour and 15 minutes.

SWEET POTATO PIE WITH SPICE CRUST

2 cups all-purpose flour
2 tablespoons sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch salt
3/4 cup vegetable shortening
4 to 5 tablespoons fresh orange juice
2 large eggs, beaten
1/2 cup sugar
1 1/2 cups cooked, mashed sweet potato
1 cup milk
2 tablespoons butter or margarine, melted
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon ground cardamom
Whipped cream (optional)

For the pastry, combine flour, sugar, 1/4 teaspoon cinnamon, 1/4 teaspoon nutmeg and pinch salt in a large bowl. With a pastry blender or 2 knives, cut in shortening until mixture resembles coarse crumbs. Gradually add orange juice, tossing with a fork, just until pastry holds together. Shape into a ball; flatten into a thick disk. Wrap well in plastic wrap and refrigerate 1 hour or overnight.

For the filling, whisk together eggs, sugar, mashed sweet potatoes, milk, butter, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon salt and cardamom in a large bowl.

Heat oven to 425 degree F. On lightly floured surface, roll pastry into a 12-inch circle. Fit into a 9-inch pie plate, leaving a 1-inch overhang. Flute edge. Pour in filling. Bake 10 minutes. Reduce oven temperature to 300 degree F. Bake 25 minutes. Cover edge loosely with foil. Bake 25 minutes more or until a knife inserted in center of filling comes out clean. Cool completely on wire rack. Serve with whipped cream, if desired. Makes 8 servings.

TEA SQUARES
Cooney Mansion Cosmopolis, WA

1 3/4 cup flour
3/4 tsp salt
1/2 tsp cinnamon
1 cup butter
1 cup sugar
1 egg yolk
2 tsp baking powder
1/4 tsp vanilla
1 egg white
1 Tbsp water
1/2 cup sugar
3/4 tsp cinnamon
2/3 cup chopped walnuts

Sift flour. Add salt and cinnamon and sift again. Cream butter and sugar. Add
egg yolk and beat. Combine with dry ingredients and vanilla. Spread in greased 10x15 inch pan. Combine egg white with water and spread over dough. Sprinkle
sugar, cinnamon and nuts over top. Bake 25 minutes and 350 degrees.

TOWERING PRALINE CARROT CAKE

3 cups sliced carrots
2-3/4 cups sugar
3 cups all-purpose flour
1 tablespoon ground cinnamon
1-1/2 teaspoons baking powder
1-2/ teaspoon baking soda
1 teaspoon salt
1-1/3 cups cooking oil
6 eggs
1 8-ounce can crushed pineapple, drained
1 tablespoon vanilla
1 cup chopped pecans
1/2 cup flaked coconut
2 recipes Cream Cheese frosting
1 recipe Praline Sauce (see below)

Grease and lightly flour three 9x1-1/2-inch round baking pans; set aside. In a covered medium saucepan cook carrots in a moderate amount of boiling water about 20 minutes or until very tender. Drain. Cool carrots slightly; coarsely mash with a potato masher.

In a very large bowl stir together flour, sugar, 2 teaspoons of the cinnamon, the baking powder, baking soda, and salt. Make a well in center of flour mixture. Add oil, eggs, pineapple, and vanilla. Beat with an electric mixer on low speed until all ingredients are combined. Fold in mashed carrots, pecans, and coconut.

Spread batter evenly in prepared pan. Bake in a 350 degrees F oven 35 to 40 minutes or until a toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool completely on racks.

While layers are cooling, prepare Cream Cheese Frosting; beat or stir remaining 1 teaspoon cinnamon into frosting.

To assemble, place one cake layer, top side up, on a cake plate. Using about 1 cup of the frosting, pipe or spoon a rim about 1 inch wide and ½ inch high around outer edge of layer. Spoon about 2 tablespoons frosting into center, leaving an unfrosted ring. Spread about half of the Praline Sauce into the unfrosted ring (sauce will not fill ring). Add second cake, top side up; repeat frosting and filling steps using another 1 cup of the frosting and remaining Praline Sauce. Add third cake layer, top side up. Frost top and side with remaining frosting. If desired, garnish with additional chopped pecans. Cover; store in refrigerator.

Make-Ahead Tip: Prepare Towering Praline Carrot Cake as directed through
Step 5, assembling cake on the base of a cake container with a tight-fitting lid or on a baking sheet. Do not garnish with pecans. Cover and refrigerate up to 3 days. (Or freeze just until frosting I firm. Cover with container lid or moisture- and vapor-proof wrap. Freeze up to 1 week.)

To Serve: Let refrigerated cake stand, covered, at room temperature for 30
minutes. (Or thaw frozen cake, covered, in refrigerator overnight. Let stand at room temperature for 30 minutes.) If desired, garnish with additional chopped pecans.

Praline Sauce

3 tablespoons butter
3 tablespoons brown sugar
2 tablespoons whipping cream
1 teaspoon vanilla

1. In small saucepan melt butter over medium heat. Stir in brown sugar and
whipping cream. Bring to full boil, stirring constantly; reduce heat. Boil gently 3 minutes, stirring occasionally. Stir in vanilla. Cool.

Cream Cheese Frosting

1 lb (1 box) Confectioner's Sugar, (10x) sifted
1/4 lb (1 stick) butter
8 oz. cream cheese
1 tsp. vanilla
1 cup chopped pecans

Cream butter and sugar until fluffy. Add cream cheese and vanilla. Beat until fluffy. Stir in chopped pecans. Use pecan halves for garnish if desired.

WARM WALNUT BROWNIE PUDDING

3/4 cup dark brown sugar
1/4 cup unsweetened coca powder -- lightly packed
5 teaspoons instant espresso powder
Pinch salt
1 2/3 cups warm water
1 1/2 tablespoons vanilla (yes, Tablespoons)
1 cup all-purpose flour
3/4 cup sugar
1/4 cup unsweetened cocoa powder -- loosely packed
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup buttermilk
1/4 cup unsalted butter -- melted
3/4 teaspoon vanilla extract
1 cup walnuts -- toasted
Whipped Cream

For Syrup: Combine brown sugar, 1/4 cup cocoa, espresso powder and pinch of salt in a saucepan. Gradually whisk in warm water and 1 1/2 Tbsp vanilla. Bring to a simmer over low heat, whisking often.

For Brownies: Preheat oven to 325F . Grease 8 x 8 x 2 inch baking pan with shortening. Whisk flour, sugar, cocoa, baking powder and salt together in large bowl, to blend. Mix in buttermilk, butter and vanilla, then walnuts. (Batter will be thick.) Spread in prepared pan. Pour syrup over brownie layer.

Bake brownie until sauce bubbles around sides and brownie layer has risen almost to top of pan and feels firm to touch, about 40 minutes. Cool for 10 minutes before serving. Serves 6.

WHITE CHOCOLATE-CRAISIN COOKIE MIX

3/4 cup white sugar
1/2 cup packed brown sugar
1 cup Craisins
1/2 cup white chocolate chips
1 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda

Mix together the flour, baking powder and baking soda. Layer ingredients in
order given in a quart size '' wide mouth '' canning jar. Press each layer
firmly in place making sure you really pack it down before you add the flour
mixture, it will be a tight fit but it will work. Store in a cool dry place
away from a heat source so condensation and clumping does not occur. Attach
instructions to the jar:

White Chocolate-Craisin Cookies

Empty cookie mix into large mixing bowl. Use your hands to thoroughly blend mix. Add 1/2 cup butter or margarine, softened at room temperature. DO NOT
USE DIET MARGARINE Add 1 egg, slightly beaten and 1 teaspoon vanilla. Mix until completely blended. You will need to finish mixing with your hands.

Shape into walnut sized balls. Place 2 inches apart on a parchment lined cookie sheet. DO NOT USE WAXED PAPER.

Bake at 375 degrees F 13 to 15 minutes until tops are very lightly browned. Cool 5 minutes on baking sheet. Remove cookies to racks to finish cooling. Makes 2 1/2 dozen cookies

WHITE CHOCOLATE BROWNIES
Yield: 20 to 24 brownies.

1 cup (2 sticks) unsalted butter, plus more to grease pan
1 (12-ounce) package white chocolate chips
1 1/4 cups granulated sugar
4 eggs
1 tablespoon vanilla
2 cups all-purpose flour
1/2 teaspoon salt
1 cup (4 1/2 ounces) chopped walnuts

Preheat oven to 325 degrees. Line a 13-by-9-by-2-inch baking pan with aluminum foil, leaving a short overhang at each end of the pan. Generously butter the foil. Set pan aside.

Stirring frequently, melt butter and white chocolate in a medium saucepan over low heat. Remove from heat.

Stir sugar into the mixture in the saucepan. Add eggs and vanilla; beat until well blended. Add flour and salt; stir just until blended. Stir in nuts. Pour into prepared pan.

Bake until brownies are set and the top is light golden brown, but the center is still a little soft when pressed lightly, 30 to 35 minutes. Place pan on a wire rack; let brownies cool completely.

Cover pan; refrigerate at least 3 hours before removing brownies from pan.

To cut, use foil to lift brownies from pan. Carefully peel off foil. Cut brownies into squares.

WHITE CHOCOLATE MACADAMIA CRANBERRY DREAMS

3 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup white sugar
1 cup packed light brown sugar
1 cup butter, softened
2 eggs
1 tablespoon vanilla extract
1 cup vanilla baking chips
1 cup chopped macadamia nuts
1 cup dried cranberries

In a medium bowl set aside flour, baking soda and salt. Cream together white sugar, light brown sugar and butter (do not use shortening). Add slightly beaten eggs and vanilla. Add flour mixture until just mixed. Stir in vanilla chips, macadamia nuts and dried cranberries.

Preheat oven to 350 degrees F. Place on ungreased cookie sheet by small scoop or rounded teaspoon. Bake for 10 minutes or just until set. Remove from oven and let cool. Cookies will sink slightly.

Variations: To make chocolate cookies - omit 1/2 cup flour and replace with 1/2 cup cocoa. To make refrigerator cookies - Roll dough into 2 rolls, wrap with plastic wrap and chill or freeze. (If you freeze the dough – thaw for at least 1/2 hr). Slice 1 inch slices - cut into 4 and place on baking sheet point up.
For fancier cookies: Drizzle melted white chocolate on chocolate cookies and melted dark chocolate on the white cookie.

WHITE CHRISTMAS CAKE

1 cup butter or margarine, softened
2 cups sugar
4 eggs
4 ounces white candy coating, melted
1 tsp almond extract
1 tsp vanilla extract
2 1/2 cups cake flour
1 tsp baking powder
1 cup buttermilk
1 cup flaked coconut
White Frosting Of Choice

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating
well after each addition. Add candy coating and the extracts. Beat well.
Combine the flour and baking powder. Add to creamed mixture alternately
with buttermilk. Stir in coconut. Pour into two greased 9 inch round baking pans. Bake at 350 F for 30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost between layers. Frost top and sides of cake.







 

 

 

 

 

 

SHALOM FROM SPIKE & JAMIE



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