2011 Holiday Recipe Guide
4 whole eggs, well beaten
¾  C sugar
4 T flour (mixed into sugar)
1 1/3 C Green Label Karo® Waffle Syrup (can use dark)
1 tsp vanilla
1 tsp maple flavoring
4 T butter, soft or melted
1 1/3 C chopped pecans
 Stir flour into sugar, and mix into the rest of the ingredients, adding pecans last.  I use a whisk to mix. Pour into 9″ unbaked pie shell and bake 45 – 50 minutes at 350°. Check at 40 minutes. 
If top is getting too brown, cover with a loose sheet of foil.  I use a “pie ring” to keep the crust from getting too brown but you can make your own with strips of foil.

2011 Holiday Recipe Guide
1 Baked pie crust
5 T sifted flour
1 C brown sugar
3 T butter
1½ C milk
2 egg yolks, well beaten
1 tsp vanilla
Combine flour, brown sugar, & butter, blend. Add milk & cook in heavy kettle, until thickened, stirring constantly.
Pour small amount of mixture over egg yolks, stirring vigorously. Return to kettle & boil 10 minutes longer or until thick. Add vanilla. Cool. Pour in to pie crust & top with meringue.
Meringue:
2 egg whites
4 T sugar
1/8-1/4 tsp. cream of tartar.
Brown in oven.

2011 Holiday Recipe Guide
2/3 C Molasses
½ C Sugar
½ C butter flavored shortening
1 tsp Ginger
1 tsp Cinnamon
1/8 tsp Nutmeg
1 tsp Baking soda
2 C flour
1 C Sour milk
1 egg, beaten
Heat first 6 ingredients to boiling, stirring constantly.  Cool to lukewarm. Sift soda and four together and add alternately with milk and eggs, beating thoroughly after each addition.  Pour into lined cupcake pans and bake in a 350° oven for 12 to 15 minutes.  Makes 16 cupcakes.
Orange Buttercream Frosting
½ C butter, softened
4 C powdered sugar
Zest from 1 orange
2 T of orange juice (more if needed for spreading consistence)
Cream butter, gradually beat in sugar, creaming well. Add zest from orange and orange juice; beat to blend thoroughly creating desired spreading consistence.

2011 Holiday Recipe Guide
3¼ C sifted flour
4 tsp baking powder
1 tsp salt
1 stick butter or margarine
1¼ C sugar
1 egg
½ tsp oil of anise
¼ C of milk
Red food coloring
Measure flour, baking powder and salt together in sifter. Cream butter or margarine and sugar in large bowl; beat in egg and anise oil. Sift in dry ingredients, a third at a time, adding alternately with milk; stir until well-blended.
Spoon half of dough into medium-size bowl; blend in a few drops of red coloring to tint dough pink; leave other half plain.Pinch off about a teaspoonful each of pink and white doughs at a time, and roll each into a pencil-thin strip about 5 inches long on a lightly floured pastry cloth or board.  Place strips side by side,  then twist the 2 into a rope.  Place 1 inch apart on an ungreased cookie sheet. Bake at 350° 10 minutes or until firm. Remove carefully, cool on wire racks.  Store with waxed paper or transparent wrap between layers, in container with a tight fitting lid.  (If time does not permit the making of the twists, the dough works well for drop cookies.) (December, 1962 “Everywoman’s Family Circle”)

2011 Holiday Recipe Guide
24 maraschino cherries with stems
Waxed paper
1 Packag of Chocolate or White Candy Coat
24 milk chocolate Hershey’s Kisses
48 almond slices
ICING:
1 cup confectioners’ sugar
Black, red & blue food coloring (Black & Red for White Mice – Blue for Christmas)
Icing bags or 2 plastic sandwich bags
Drain the cherries and dry them off with a paper towel.  Line a cookie sheet with waxed paper. Unwrap the Hershey’s kisses.
Melt the candy coat squares as needed in a double boiler or microwave until smooth
Holding a cherry by its stem, dip it into the chocolate and swirl it around to completely cover the fruit. Set it on its side on the waxed paper (twist the stem so it sticks up). Immediately press a Hershey’s Kiss onto the cherry for the head. Then immediately press (gently) two almond slices in between the cherry and the kiss for the ears. Repeat to make each mouse.
Make a thick icing by mixing 1 cup of confectioners’ sugar with a teaspoon of water. If the mixture is too dry, stir in more water, a few drops at a time, until you have a thick, smooth icing. Divide the icing among three small bowls.
Tint one bowl of icing black or blue. Spoon each of the three icings into a plastic bag and snip a tiny corner from each. Pipe white eye dots on the mice for eyes, let them set for 10 minutes. Pipe blue or black dot on each of the white dots (animate them to look different ways!), let set & serve. For white mice, pipe red eye dots on the mice, let them set for 10 minutes then pipe black pupils onto eye.

2011 Holiday Recipe Guide
4 eight ounce pkgs cream cheese
6 oz sour cream
1 cube (½ cup) butter
5 eggs
2 T cornstarch
 ¼ C sugar
1¼ tsp vanilla
1 tsp lemon juice
Let cream cheese, sour cream, butter and eggs, stand at room temperature for 1 hour.  Preheat over to 375°. Blend cream cheese, butter sour cream together.  Add cornstarch, sugar, vanilla, and lemon juice.  Blend.  Add eggs, one at a time and beat well each time. Pour into 9 to 9-1/2″ greased spring form pan. Place in larger roasting pan filled with enough warm water to come halfway up the side of the spring form pan. Bake 1 hour or until top is golden brown.  Turn off oven.  Let cake sit in oven 1 hour with door open. Remove from oven and let sit 2 hours.  Cover and refrigerate for at least six hours before serving.  Makes a nice presentation if you top with cherry pie filling and let some of the “juice” run down the side. If you prefer a cheesecake with a crumb bottom, use 1 Cup flour, mix in 1/3 cup brown sugar, 1/4 cup finely chopped pecans (optional) and 6 Tbsps butter.  Press onto the bottom of the springform pan, Bake 325° degrees for 12-15 minutes.  Let cool on a wire rack.

2011 Holiday Recipe Guide
2/3 C dried apricots
½ C soft butter or margarine
¼ C granulated sugar
1 C sifted all purpose flour
1/3 C sifted all purpose flour
½ tsp baking powder
¼  tsp salt
1 C packed brown sugar
2 eggs, well-beaten
½ tsp vanilla extract
½ C chopped nuts
Confectioners’ sugar
Rinse apricots, cover with water, and boil 10 minutes. Drain, cool, chop.  Heat oven to 350°. Grease 8″ x 8″ x 2″ pan. Mix until crumbly: butter, granulated sugar, and 1 cup flour. Pack into pan.  Bake about 25 minute or until lightly browned.  Sift together 1/3 cup flour, baking powder, salt. Gradually beat brown sugar into eggs.  Add flour mixture and mix well.  Mix in vanilla, nuts and apricots. Spread over baker layer.  Bake 30 minutes or until done. Cool in pan and then cut into bars.  Roll in confectioners’ sugar. (Old “Good Housekeeping Magazine” — 1960′s)

2011 Holiday Recipe Guide
3 medium firm bananas, sliced
1 prepared angel food cake (16 oz cut into 1” cubes)
1 pint fresh strawberries, halved
1 sm pkg strawberry geletin
2 C boiling water
1 1/2 C cold water
8 oz whipped topping, thawed
Layer banana slickes and cake cubes in 13×9 dish coated with nonstick cookin spray. Place strawberries over cake and press down gently. In a bowl, dissovle gelatin in boiling water; stir in cold water. Pour over strawberries. Refrigerate 3 hours or until set. Frost with whipped topping.

2011 Holiday Recipe Guide
1½ tsp plus ½ C butter, divided
4.3 oz pkg cook-and-serve lemon pudding mix
½ C cold 2% milk
3¾  C confectioners’ sugar
1 tsp lemon extract
Line 9” square pan with foil. Grease foil wtih 1½ teaspoons butter; set aside. In large, heave saucepan, combine the pudding mix, milk and remaining butter. Cook and stir over medium heat until thickened. Remove from the heat. Beat in confectioners’ sugar and extract. Pour into prepared pan; refrigerate until set. Using foil, lift fudge out of pan. Discard foil; cut into 1” squares. Store in refrigerator.

2011 Holiday Recipe Guide
7 qt popped corn
1 C sugar
1 C white syrup
1 small pkg any flavor gelatin
Bring sugar and white syrup to a boil, add gelatin. Stir till dissovled and pour over popcorn. Make into balls or chunks