2011 Holiday Recipe Guide
2 C sugar
1 C light corn syrup
1 C butter cubed
14 oz can sweetened condensed milk
In heavy saucepan combine condensed milk, corn syrup and butter. Bring just to boil over medium heat, stirring constantly. Continue boiling without stirring at moderate steady rate for 4 minutes. Remove from heat. Stir in milk. Return to heat. Reduce to medium low heat. Cook and stir until a candy thermometer reads 245° (firm ball stage). Pour in pan and wrap cut pieces in wax paper or dip pretzel rods into it and coat with chocolate or nuts.

2011 Holiday Recipe Guide
6 servings
Prep time: 5 minutes
Stand time: 20 minutes
2 bottles 100% Natural Lipton Iced Tea with Lemon
1 cup apple cider or apple juice
5 whole cloves
1 cinnamon stick
Bring all ingredients to a boil over high heat in a 2-quart saucepan. Remove from heat and let stand 20 minutes. Strain out spices and serve warm. If desired, garnish with sliced apples.
Tip: For spiked grog, add 1/4 cup light rum or brandy.

2011 Holiday Recipe Guide
3 servings
Prep time: 5 minutes
1 bottle 100% Natural Lipton Iced Tea with Pomegranate Blueberry
3 tablespoons 100% cranberry juice
3 tablespoons orange juice
1 tablespoon lime juice
Combine all ingredients in a shaker filled with ice. Shake well and pour into chilled martini glasses.
Tip: For an adult version, use 2 tablespoons vodka and 2 tablespoons orange liqueur instead of orange juice.

2011 Holiday Recipe Guide

2 liter bottle 7-Up (can use diet)
Add half gallon ice cream. Stir together just before serving. Can also add food coloring

2011 Holiday Recipe Guide
5 cinnamon sticks
5 allspice berries
1-2 oranges
64 ounces boiling water
½ gallon apple cider
1-6 oz frozen cranberry apple juice concentrate
4 T Tealightful Treasures Sweet Cranberry Apple Tea (or your favorite tea)
6 cloves
¼ C brown sugar
1 pint rum (optional)
Tie the cloves, allspice and cranberry apple tea in a cheesecloth bag. Bring the water to boil in a large pot. Add the spice/tea bag and all remaining ingredients (except for oranges and rum) to the boiling water. Reduce heat and simmer for 7-10 minutes. Remove spice/tea bag, add rum if desired and serve warm with orange slices.

Protein-rich and portable, nuts have always been the utility players of the snack world — good for that mid-afternoon energy dip, but generally not the kind of thing to make the crowd go wild. 
But with manufacturers introducing spiced up versions of old favorites — Yes, we are talking jalapeno flavored pistachios here — nuts are breaking out of their shell. 
“People are going after something new and exciting that helps to wake up your senses,” says Kay Logsdon, editor-in-chief of The Food Channel, which put nuts at No. 4 on its 2010 Top 10 snack trends list. 
What’s new in nuts? 
In addition to spicier versions, like zesty chili peanuts, you’ll find nuts appearing with new partners, such as caramelized black walnuts with dark chocolate. 
Nuts also have benefited from the quest for healthier foods. “People are looking for that whole ‘health halo’,” says Logsdon. 
Nuts are relatively high in fat, so you need to keep an eye on portion size to stay in the healthy zone. But the majority of the fats are monounsaturated and polyunsaturated, so-called “good” fats. Meanwhile, nuts can be a source of vitamins, protein and fiber, more than you can say for many snacks. 
At Planters, officials are tapping into the nutritional value of their product. 
“When it comes to healthy snacks, dads in a way have been left out of the equation,” points out Jason Levine, senior director of marketing for Planters. 
From yogurt to 100-calorie packs, there are a number of healthier snacks marketed to women, “but there’s not a lot out there that’s targeted and developed and meant to appeal to men,” he says. 
Planters is reducing sodium levels and has developed blends of nuts and dried fruit aimed at providing particular health benefits. The company also is experimenting with bolder flavors, like sea salt and black pepper pistachios. 
“We recognize that guys use real spices for grilling and cooking. That’s something that we want to make sure that we deliver,” says Levine. 
——— 
CITRUS HERB
PISTACHIOS 
Start to finish: 15 minutes 
Makes 4 cups 
1 teaspoon salt 
1 tablespoon sugar 
Zest of half a lemon 
Zest of half an orange 
1 tablespoon minced fresh rosemary 
1 tablespoon minced fresh thyme 
4 cups unsalted pistachio meats (no shells) 
3 tablespoons butter, melted 
Heat the oven to 350 F. Line a rimmed baking sheet with parchment paper. 
Using a mortar and pestle or a spice grinder, grind together the salt, sugar, both zests, and the rosemary and thyme. 
Place the pistachios in a medium bowl. Drizzle the butter over the pistachios, then toss to coat. Sprinkle the citrus-herb seasoning mix over the pistachios, then mix until evenly coated. Spread the pistachios in an even layer over the prepared baking sheet. Roast for 10 to 12 minutes. Serve warm or allow to cool and transfer to an airtight container. 
Nutrition information per 1/4 cup serving (values are rounded to the nearest whole number): 199 calories; 147 calories from fat (74 percent of total calories); 16 g fat (3 g saturated; 0 g trans fats); 6 mg cholesterol; 10 g carbohydrate; 7 g protein; 3 g fiber; 121 mg sodium. 
(Recipe from Alison Ladman) 
——— 
SMOKY CRUSTED
WALNUTS 
Start to finish: 25 minutes 
Makes 4 cups 
1 teaspoon salt 
1/2 cup sugar 
2 teaspoons smoked paprika 
1/2 teaspoon ground black pepper 
1/4 teaspoon cayenne 
1 egg white 
1 teaspoon water 
4 cups raw unsalted walnut halves 
Heat the oven to 350 F. Line a rimmed baking sheet with parchment paper. 
In a small bowl, stir together the salt, sugar, smoked paprika, black pepper and cayenne. 
In a medium bowl, beat the egg white with the water until frothy. Stir the walnuts into the egg white until the walnuts are thoroughly and evenly coated. Sprinkle the spiced sugar over the nuts, then mix until evenly coated. Spread the walnuts in an even layer over the prepared baking sheet and roast for 20 minutes. Serve warm or allow to cool and transfer to an airtight container. 
Nutrition information per 1/4 cup serving (values are rounded to the nearest whole number): 179 calories; 147 calories from fat (82 percent of total calories); 16 g fat (2 g saturated; 0 g trans fats); 0 mg cholesterol; 8 g carbohydrate; 4 g protein; 2 g fiber; 124 mg sodium. 
(Recipe from Alison Ladman) 
——— 
SWEET BUTTER-ROASTED ALMONDS 
Start to finish: 20 minutes 
Makes 4 cups 
1/4 cup dark brown sugar 
1/4 cup granulated sugar 
1/2 teaspoon cinnamon 
1/2 teaspoon salt 
4 cups raw almonds 
1/4 cup (1/2 stick) butter, melted 
Heat the oven to 350 F. Line a rimmed baking sheet with parchment paper. 
In a small bowl, stir together both sugars, the cinnamon and salt. 
In a medium bowl, toss the almonds with the butter until evenly coated. Sprinkle the sugar mixture over the almonds, then toss until well coated. Spread the almonds in an even layer on the prepared baking sheet and roast for 15 minutes. Serve warm or allow to cool and transfer to an airtight container. 
Nutrition information per 1/4 cup serving (values are rounded to the nearest whole number): 250 calories; 184 calories from fat (74 percent of total calories); 21 g fat (3 g saturated; 0 g trans fats); 8 mg cholesterol; 13 g carbohydrate; 8 g protein; 4 g fiber; 61 mg sodium. 
(Recipe from Alison Ladman)

• 1/2 ounce dried porcini mushrooms
• 2 tablespoons warm water
• 1 1/2 tablespoons canola oil
• 3/8 cup white whole-wheat flour
• 2 cups fat-free, low-sodium chicken broth
• 3/4 teaspoon salt (optional)
• 1 teaspoon onion powder
• 1/4 teaspoon freshly ground black pepper or to taste

Preparation

1. Soak mushrooms in warm water for 5 minutes.
2. In 2-quart saucepan, heat canola oil over medium heat. Whisk in flour until blended and continue stirring until roux is lightly browned and develops nutty aroma.
3. Whisk in broth, optional salt and onion powder. Bring to a gentle boil until just thickened, stirring. Cook and stir for 1 minute. Remove from heat and season with pepper. Add softened mushrooms and any soaking liquid.
4. Purée gravy in food processor or food mill. Return mixture to saucepan. Heat just to a simmer.

Serves
Yield 2 cups (8 servings) / Serving size 1/4 cup

Description
This syrup makes a refreshing drink when topped off with sparkling water or lemonade. It also makes a delicious milkshake or can be drizzled over vanilla ice cream with fresh peaches.

Ingredients

• 1 pound ripe raspberries
• 1 vanilla bean, split
• 1 1/4 cup granulated sugar
• 1 teaspoon citric acid

Preparation

1. Add raspberries and 1 cup water to a saucepan. Heat gently over low heat until the juices run. Crush fruit with a potato masher or the back of a large spoon.
2. When fruit is really soft, strain through a cheesecloth-lined sieve into a clean bowl. Squeeze or press to extract the maximum juice. Return juice to the rinsed-out pan. Add vanilla bean to the pan with the sugar. Stir. Then heat gently without stirring until the sugar dissolves. Bring to a boil and boil for 5 minutes, or until syrupy.
3. Remove from heat, discard vanilla bean, and stir in the citric acid.
4. Pour immediately into warm, sterilized bottles using a sterilized funnel. Seal, label and leave to cool, then store in the fridge. Shake before use.

Serves
Makes Approximately 2 cups

Takes Time:
35 minutes

Keeps Time:
1 – 2 months, refrigerated

SOURCE:
DK Publishing

Description
This pickle, which is so popular in sandwiches, can also be served with salads, cold meats, cheese or barbecued fish.

Ingredients

• 2 large cucumbers
• 2 shallots
• 1/2 green pepper (optional)
• 1 – 2 teaspoons sea salt
• 1/2 cup cider or wine vinegar
• 3 – 5 tablespoons granulated sugar
• A good pinch of ground turmeric and celery or dill seeds, or 1/2 – 1 teaspoon yellow mustard seeds.

Preparation

1. Scrub and slice cucumbers thinly. Slice shallot into wafer thin slices, and finely chop green pepper (if using).
2. Put vegetables in a large bowl; sprinkle salt over the top. Mix well and leave for 2 hours to draw out the moisture.
3. Transfer vegetables to a colander; rinse in cold water and drain well, pressing down lightly to squeeze out moisture. Then put into a clean, dry bowl.
4. Transfer to clean portion-sized freezer-safe containers, leaving a 1/2-inch space at the top. Seal, label and freeze.
5. To use, thaw overnight in the fridge, then keep refrigerated and use within one week.

Serves
Makes 3/4 pound

Takes Time:
15 minutes, plus standing time

Keeps Time:
6 months

SOURCE:
DK Publishing

• 2 cups toasted cereal squares
• 2 cups small pretzel twists
• 1 cup dry-roasted peanuts
• 1 cup (about 20) caramels, unwrapped and coarsely chopped
• 1 2/3 to 2 cups (11- to 12-oz. pkg.) Nestlé Toll House Semi-Sweet Chocolate, Milk Chocolate, Butterscotch Flavored or Premier White Morsels

Preparation

1. COAT 13 x 9-inch baking pan with nonstick cooking spray.
2. COMBINE cereal, pretzels, peanuts and caramels in large bowl.
3. MICROWAVE morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Pour over cereal mixture; stir to coat evenly.
4. SPREAD mixture in prepared baking pan; cool for 30 to 45 minutes or until firm. Break into bite-size pieces. Store in airtight container.

Serves
Yields 8 servings

SOURCE:
Nestlé