Christmas Cards, Recipes, Activities, Traditions and More
My Life as
Sigmund Freud Kitty
Siggy's Gift Corner (Christmas Gift Ideas)
Tired of the same 'ol gifts? Find something new at The Lighter Side Co.!
Experience the luxuriousness of a five star hotel and the coziness of a private bed and breakfast every night with down bedding products from Down Lite. NO BAKE CHRISTMAS WREATH COOKIES Melt above in saucepan over low heat,
stirring constantly. Add to above: Drop spoonfuls onto wax paper from greased teaspoon.
Shape each into small wreaths with greased fingers. Decorate with red hot candies and
chill to set. CHRISTMAS PECAN BALLS Mix altogether, except confectioners' sugar.
Chill in refrigerator an hour or more. Roll in balls, size of quarters and bake for 15
minutes at 350 degrees on cookie sheet. Roll in sugar while still warm. When cool, roll
again in sugar. 1 c. powdered sugar 1 tsp. cream of tartar 1 tsp. soda 1 c. butter (margarine may be used) 2 c. flour1 egg, well beaten 1 tsp. vanilla 1 tsp. almond extract, if desired Work like pie crust. Add: This dough can be rolled and rerolled as often as necessary for cutting desired shapes. Will not get tough. Frost with favorite powdered sugar icing and decorate. *Also may be rolled in balls and pressed flat to 1/4 inch. Bake at 300 to 350 degrees for 8 minutes.
Cream butter and sugar; add vanilla and
water. Sift flour and salt, stir into mixture. Add pecans and mix well. Shape into size of
walnut and shape into crescent. Bake slowly at 325 degrees about 20 minutes. While warm,
roll into powdered sugar.
Mix above thoroughly. Roll into small meatballs, brown in frying pan, or in oven. In slow cooker, combine 1 bottle chili sauce, 1 glass grape jelly and juice of 1 lemon. Add meatballs. Keep warm.
Melt together, stir constantly as it will burn easy. After it is melted add: Stir until well coated. Drop by teaspoon on wax paper. Put red coated cinnamon candies in center.
Have cheese at room temperature. Cream and mix cheese. Add sauces, onion, half of the chopped nuts and 1/4 cup parsley. Then chill until firm. Shape into 3 logs; roll in nuts and parsley. Wrap in Saran Wrap and foil. When serving, garnish with holly. Serve with crackers of your choice. CHRISTMAS PICKLES 10 pickles, sliced thin 1 c. green peppers 1 c. red peppers 1/2 c. onions, diced 1 c. vinegar 2 c. white sugar 1 tbsp. mustard seed 1 tbsp. dill seed 1 tbsp. salt Heat vinegar and sugar until it comes to boil. Do not boil. Cool and pour over pickles, peppers and onions. Will keep without sealing for months in refrigerator.
Cream butter and sugar. Add eggs, beat well. Add dry ingredients and mix well. Add the rest. Drop on lightly greased cookie sheet. Bake at 375 degrees for 13 minutes.
1 c. butter, softened 2 c. sugar 7 eggs 2 3/4 c. all-purpose flour 1 tsp. baking powder 1 tsp. soda Dash of salt 1 c. buttermilk 2 tbsp. vegetable oil 1 tsp. vanilla 1 tsp. coconut extract COCONUT FROSTING 1 c. milk 1/4 c. all-purpose flour 1/2 c. butter, softened 1 c. flaked coconut 1/2 c. shortening 1 c. sugar 1 tbsp. coconut extract 1 tsp. vanilla Cream butter; gradually add sugar and beat 10 to 15 minutes at medium speed of electric mixer. Add eggs one at a time beating well after each addition. Combine flour, baking powder, soda, and salt; add to cream mixture alternately with buttermilk and oil, beginning and ending with flour mixture. Mix well after each addition. Stir in flavoring. Pour batter into three greased and floured 9-inch round cake pans. Bake at 350 degrees for 20 to 25 minutes or until a wooden toothpick inserted in center comes out clean. Cool cake in pan 10 minutes. Place on wire rack and let cool completely. Combine milk and flour in medium saucepan. Cook over medium heat, stirring constantly until mixture thickens. Remove saucepan from heat, and let mixture cool completely. Add butter, sugar and shortening.
OLD FASHIONED CHRISTMAS CAKE 2 c. flour 1 c. light brown sugar 1 c. raisins 1 sm. box glace cherries 2 tbsp. crystallized ginger, chopped 1/2 c. walnuts, chopped 1 tsp. cinnamon 2/3 c. butter 4 eggs 1 c. currants 1 sm. box glace peel 1 tsp. allspice 1/4 tsp. ground cloves Cream butter and sugar; beat in eggs. Fold in half of flour mixed with spices. Dust fruits and nuts with a little flour and mix in. Fold in remainder of flour. The batter will be stiff. Grease and flour a 10-inch loaf pan or a round baking pan 3 inches deep. Bake at 325 degrees for 2 hours. Test for doneness with a fine skewer. If it shows any batter, bake for up to 30 minutes more. If top is too dark before cake is ready, cover lightly with foil. Traditionally this is frosted with a layer of marzipan and covered with royal icing, decorated with Christmas kickshaws.
Cook sugar, water and corn syrup to 300 degrees (or until mixture makes a hard boil and strings when dropped into cold water). Add food coloring and oil flavoring of choice. Pour into a buttered platter and cool 5 minutes. Cut into pieces with scissors. Roll each piece in powdered sugar. (Note: If you let candy cool for entire 5 minutes, it will be too hard to cut.) CHRISTMAS CANDY 2 lbs. white chocolate 1 c. creamy peanut butter 4 c. Cheerios 2 c. miniature marshmallows 2 c. peanuts Melt chocolate. Add peanut butter. Add Cheerios, marshmallows and peanuts. Drop on wax paper lined cookie sheet.
Melt margarine and marshmallows in saucepan over low heat, stirring constantly. Remove from heat. Stir in vanilla and food coloring. Pour over cereal in large bowl; mix to coat. Shape warm mixture 2/3 cup at a time into Christmas trees on waxed paper with buttered hands. Decorate with gum drops to represent tree ornaments, add paper stars for tops. Let stand until cool. Yields 6 trees.
Mix sugar, syrup and water. Stir until sugar is dissolved. Bring to boil, keeping covered first 3 minutes. Boil until 250 degrees, firm ball stage. (Use candy thermometer.) Beat egg white until foamy. Add the gelatin gradually. Continue beating until egg whites are stiff. Pour the cooked sugar over the beaten mixture gradually and beat until firm enough to drop from teaspoon. Add nuts, drop on wax paper. This divinity cannot fail and will keep indefinitely in covered can or dish. Real good.
Mix cereal and dry ingredients together in a
large bowl. Melt almond bark, pour over cereal mixture. Make sure all is coated. Let
dry and break apart. Store in airtight container. CHRISTMAS MILLION DOLLAR FUDGE 4 1/2 c. white sugar 1 tall can evaporated milk 3 (4 oz.) bars German's sweet baking chocolate 1 pt. marshmallow creme 2 tbsp. butter Dash of salt 2 c. pecans or walnuts, chopped 1 (12 oz.) pkg. semi-sweet chocolate chips Before adding nuts you can divide recipe, pouring half into buttered 8 x 8 inch pan. Then add remaining half with nuts added, into 8 x 8 inch pan. For thinner fudge pieces you can use larger size buttered pans. Combine sugar, milk, butter and salt in large pot and bring to a boil. (Cook 5 minutes.) Place remaining ingredients in large bowl. Gradually pour boiling syrup over ingredients and beat until chocolate is melted. Stir in nuts. Pour into buttered pan and store 1 hour in cool place before cutting.
Combine sugar, corn syrup and water in saucepan. Bring to boiling point. Reduce heat, cook to hard boil stage. Beat egg whites until fluffy. Add dry gelatin gradually, beating until stiff peaks form. Pour syrup slowly into egg white mixture, beating constantly until candy holds shape and loses gloss. Stir in nuts and coconut. Pour quickly into 9 inch buttered pan. Let stand until firm. Dip knife blade into hot water, cut candy as desired.
Sift first seven ingredients. Cream butter and sugar. Add eggs and beat well. Mix raisins, nuts and fruit with flour mixture. Add to creamed mixture alternately with applesauce. Pour into large, greased and floured tube pan and bake at 275 degrees for 2 hours. CHRISTMAS CAULIFLOWER 1 head cauliflower 4 oz. can sliced mushrooms 1/4 c. diced green pepper 1/4 c. butter 1/3 c. flour 2 c. milk 1 tsp. salt 1 c. shredded Swiss cheese 2 tbsp. chopped pimento 1. Break cauliflower into medium size flowerets. Cook in boiling water until crisp-tender, about 8 to 10 minutes. Drain. 2. Saute mushrooms and green pepper in butter in medium saucepan until tender. stir in flour. Gradually stir in milk. Cook and stir until smooth and thickened. Stir in cheese, salt and pimento. 3. Heat oven to 325 degrees. Put half of the cauliflower into a buttered casserole dish. Cover with half of the sauce. Then add remaining cauliflower and remaining sauce. Bake until hot and bubbly, about 15 minutes. Serves 8 to 10.
BOTTOM LAYER: Mix lime Jello, 1 cup hot water and 3/4 cup cold water. Set until firm. MIDDLE LAYER: Mix lemon Jello, 1 cup hot waterr and 3/4 cup cold wate.r When thickened, mix in separate bowl Cool Whip, pineapple, marshmallows, cream cheese and nuts. Add to lemon Jello, Chill for 30 minutes. TOP LAYER: Mix strawberry Jello, 1 cup hot water and 3/4 cup
cold water. When thickened, add to top of other layers. Let set. Looks good in a glass
bowl at Christmas. CHRISTMAS SNOW CHRISTMAS THUMBPRINT COOKIES 3/4 c. sugar 1 tsp. salt 3/4 c. butter 2 egg yolks (save whites) 1 tsp. vanilla 2 c. flour 2 egg whites, beaten 1-1 1/2 c. finely chopped nuts 1/2 c. red & green jelly In large bowl combine first 5 ingredients on medium speed of mixer about 1 minute. Gradually add flour and blend at low speed until well mixed. Roll dough into 1 inch balls. Dip dough balls into egg whites then nuts. Place on greased cookie sheet 2 inches apart. Make a deep impression in center of each cookie with fingertip. Bake at 350 degrees for 10-12 minutes. Immediately remove cookies from sheet. While still warm, fill centers with jelly. Allow jelly to set before storing cookies. Yield 3-4 dozen.
3 c. sugar Combine sugar, margarine and milk. Bring to a rolling boil, stirring constantly. Boil 5 minutes over medium heat, stirring constantly. Remove from heat. Stir in chocolate bits until melted. Add marshmallow creme, nuts and vanilla. Beat until well blended. Pour into a greased 13"x9" pan. Let it cool. Cut into squares.
CHRISTMAS WASSAIL 64 oz. apple juice 54 oz. apple cider 12 oz. frozen orange juice 1 can pineapple juice (with 3 cans water) Whole cloves & allspice in spice bag Cinnamon sticks Mix together. Bring to a boil. Serve warm.
Heat oven to 450 degrees. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, brown sugar, cocoa, and salt. Using pastry blender or fork, cut in shortening until mixture resembles coarse crumbs. Sprinkle flour mixture with water, 1 tablespoon at a time, while tossing and mixing lightly with fork. Add water until dough is just moist enough to hold together. Shape dough into ball. Flatten ball; smooth edges. On lightly floured surface, roll ball lightly from center to edge into circle 1 1/2 inches larger than inverted 9 inch pie pan. Fold dough in half; place in pie pan. Unfold; fit evenly in pan. Do not stretch. Fold edge under to form standing rim; flute. Prick bottom and sides of crust generously with fork. Bake at 450 degrees for 8 to 11 minutes or until crust appears dry and flaky. Cool completely. In medium saucepan, combine sugar and 1/4 cup cornstarch. Add milk gradually, stirring over medium heat until mixture boils; boil 1 minute, stirring constantly. Add baking bar and vanilla, stir until baking bar is melted and mixture is smooth. Pour into large bowl; cover top with plastic wrap. Cool to room temperature. In small bowl, beat whipping cream with powdered sugar until soft peaks form. Beat cooled baking bar mixture at medium speed until light and fluffy, about 1 minute. Fold whipped cream into mixture. Spoon evenly into cooled crust. Refrigerate 8 hours or overnight until firm. In small saucepan over medium heat, heat raspberries and 1 tablespoon cornstarch to boiling, stirring constantly. Boil 1 minute, stirring constantly. Cool. Serve pie with raspberry sauce. Serves 8.
CHRISTMAS BRAID 5 to 6 c. flour 1 pkg. dry yeast (active) 2 c. milk 1/2 c. sugar 6 tbsp. butter or margarine 1 tsp. salt 1 egg 1 c. raisins 1 c. chopped, mixed green and red cherries and citron 1/2 c. chopped nuts (pecan, walnut or Brazil) For brushing on braids Bake at 350 degrees for 10 minutes. Brush with more egg yolk mixture. Bake 10 minutes more then cover with foil; continue baking 5 minutes more. Transfer to wire rack to cool. After completely cool, drizzle glaze over braids and decorate with slivered almonds, red cherries halved with strips of green cherrries as leaves. Makes 3 breads.
Combine sugar, butter, corn syrup and milk in large saucepan. Cook over high heat, stirring frequently, for about 5 minutes or to 210 degrees on candy thermometer. Reduce heat to medium; continue cooking, stirring constantly to firm-ball stage or 244 degrees on candy thermometer. Remove from heat immediately. Add vanilla and nutmeats; stir quickly to blend. Pour mixture into greased 9-inch square pan. Chill thoroughly. Turn candy out onto wooden cutting board; cut into small squares with sharp knife. Wrap each square individually in heavy waxed paper. CHRISTMAS EGGNOG 4 eggs, separated 1/3 c. sweetened condensed milk 4 c. milk 1/4 tsp. salt 1 tsp. vanilla Rum flavoring to taste Beat egg yolks until thick; mix in condensed milk and milk gradually. Blend in salt and vanilla. Beat egg whites until stiff peaks form. Fold in egg whites and rum flavoring. Pour into chilled punch bowl. Garnish with sprinkling of nutmeg and whipped cream, if desired. - 1/3 c. butter (margarine) 1/2 lb. marshmallows Food coloring 5 c. Kix, Cheerios, or Trix Melt first 2 ingredients over hot water; add food coloring. Measure cereal into large greased bowl. Pour marshmallow mixture over cereal and stir gently until well coated. If making Christmas trees, pack into greased cone-shaped drinking cups or tree or wreath molds. Different colors and molds can be used. Decorate with colored candies or colored sugar. CHRISTMAS SPICY APPLE EGGNOG 2 beaten eggs 3 c. milk 2 c. light cream 1/3 c. sugar 1/2 tsp. ground cinnamon Dash salt 3/4 c. apple brandy In saucepan, combine eggs, milk, cream, sugar, cinnamon and salt. Cook and stir over medium heat until slightly thickened and heated through. Remove from heat; stir in brandy. Sprinkle with nutmeg. Serve hot. Deliciously serves 6!.
Boil syrup, sugar, cream of tartar and vinegar to soft ball stage. Add butter and soda. Pour over corn. Cool a few minutes and shape into balls while still warm.
Spread peanut butter over candy to within 1/2 inch of the sides. Roll up from long side, using towel to help roll. Wrap in towel; place on baking sheet. Chill until firm, about 1 hour. Cut in half crosswise; wrap in waxed paper. Store in refrigerator. To serve, cut into 1/4 inch thick slices. Makes 1 1/2 pounds. CHRISTMAS CRANBERRY SALAD 1 lb. cranberries 1 sm. orange 2 c. sugar 1 lg. pkg. lemon Jello 2 c. hot water 1 c. chopped nuts 1 c. marshmallow bits 1 c. diced apples 1 c. chopped celery 1 sm. can crushed pineapple Grind together cranberries and orange. Mix in sugar and let set overnight. Next morning, prepare hot water and Jello. Let partially set. Then fold in remaining ingredients and mold.
Bake at 325 degrees for 2 1/2 hours. Serves 12. (Delicious and makes a festive holiday presentation with the pink ham and mixed green stuffing!) *(Ask your grocer produce manager to order watercress for you in advance. It's not always locally available. 1. Trim rind off ham, if any. Trim fat to 1/4 inch thickness. Make X-shaped cuts with a small paring knife, 2 inches deep and 1 inch apart; stagger the rows, all over fat side. 2. Cook hole in boiling salted water to cover, following directions on package; drain; cool; squeeze out excess water with hands. 3. Combine kale, fresh spinach, onion, fresh watercress, fresh celery leaves, salt and pepper in a medium-sized bowl. 4. Press greens mixture into pockets in ham; pack down well with fingertips. Place ham, fat side up, in a large shallow pan. 5. Bake in a slow oven (325 degrees) for 2 minutes. 6. Stir honey with vinegar and dry mustard; brush part over ham. Continue baking and brushing with the remaining honey mixture, 30 minutes or until top of ham is richly glazed. Remove ham from pan. Let stand 20 minutes before carving. 7. Carve ham carefully, holding slices together to keep the stuffing intact. Garnish platter with glazed carrots and fresh watercress leaves!
Cut bread into cubes. Spread in a 9 x 13 inch buttered baking dish. Combine eggs and milk in large bowl; mix well. Pour over bread cubes. Sprinkle with cheese and seasoning. Cover, refrigerate overnight. Sprinkle with crumbled bacon before baking. Bake at 350 degrees for 1 hour. Best if served immediately. Leftovers reheat well in microwave.
Preheat oven to 350 degrees. Combine noodles and turkey. Stew mushroom stems in chicken stock for 15 minutes. Brown sliced mushrooms and onions in 1 tablespoon butter. Add to noodle mixture. Mix crumbs with remaining butter. Let stand until ready to use. Add chestnuts, green beans and tomatoes to noodles. Discard mushroom stems and cook carrots in the mushroom stock no more than 4 minutes. Remove from stock and add to noodles. Mix stock with soups and seasonings, add to casserole. Top with crumbs. Bake for 40 minutes until brown and bubbly. Serves 12 - can be made ahead and frozen.
Combine first 5 ingredients and form into small meatballs. For sauce combine cranberry and chili sauces and bring to slow boil. Drop tiny raw meatballs into sauce. Cook for 1/2 to 1 hour, until meatballs are firm. (stirring carefully occasionally). Remove from stove and place in large baking pan. Bake in 350 degree oven for 1 hour.
Cook all the above until well done. Put a little water in pan to keep meat from sticking. Make pie shells for 2 pies, fill with cooked meat and cover with crust. Bake in 400 degree oven until pie crust is done. Serve warm with mint apple jelly. Nice for Christmas Eve or New Year's Eve.
Grease casserole dish. Layer bread, sausage and cheese. Pour egg mixture over. Refrigerate overnight. Bake covered at 325 degrees for 1 1/2 hours.
Water, necessary to make brine to cover ham (12-16 qt.) Prick ham thoroughly with skewer 3-4 inches deep. Rub all surfaces with mixture of 1 cup each of the salt, sugar and saltpeter. Leave ham in cool place for 3 days. Mix brine in large cooking pot with water, the kosher salt and horseradish. Cook until dissolved, cool, and place ham in the brine with weight on top of ham to keep under brine (this should be a crock, if metal, use large plastic bag liner). Keep in very cool place for 8 days. Remove ham, wipe dry, and cover with dough made by mixing the rye flour with 1 1/2 or more pints water and form over ham. Bake in moderate 325 degree oven for 25 to 30 minutes per pound. Remove crust. Cover ham with mixture of bread crumbs and sugar. Insert whole cloves at random, about 1 dozen. Return ham to oven for 30 minutes or until brown. The rye crust can be eaten. Slice very thin for serving.
CHRISTMAS HAM MUSTARD SAUCE:
Yield 6 to 8 servings.
Variation: To dip 12 candies, place 2 cups melted white chocolate in a small bowl. Drizzle 2 tablespoons of melted semi-sweet chocolate onto the white chocolate. Use the tip of a knife to gently swirl the chocolates together (do not overmix). Dip candies as directed. - 3/4 c. sugar 3 eggs Pinch of salt 2 c. milk, scalded 1/2 tsp. vanilla flavoring Heat 1/2 cup of the sugar slowly in a heavy metal skillet, stirring constantly with a wooden spoon until sugar melts and turns a light caramel color. Pour a spoonful of the syrup in each of 5 custard cups and let stand until cooled. Beat the eggs slightly with remaining sugar and salt. Add the milk slowly while stirring. Add vanilla flavoring. Strain and pour the strained mixture carefully into prepared cups so as not to disturb the caramel. Place cups in a pan of hot water and bake until a knife inserted in the center comes out clean (about 40 minutes). Remove and cool. To serve, run a knife around the edge of the custard, turn out and serve with whipped cream. CHRISTMAS FUDGE - CARAMEL 2 lbs. brown sugar 1 stick butter 1 c. evaporated milk 1 jar (7 oz.) marshmallow creme 1 tsp. vanilla 2 to 3 c. chopped (coarse) pecans 2 pkgs. caramel chips Combine first 3 ingredients. Cook until a soft ball stage, then stir in 1 jar marshmallow creme and beat until mixture is very thick and creamy (about 8 minutes). Add remaining ingredients and beat well. Pour on greased pan and let set until firm. Cut with very sharp, warm knife into bite size pieces. Makes 100 pieces. Keeps well in refrigerator for several months.
Combine beaten eggs, oil, 2/3 cup water and pumpkin. Sift together dry ingredients. Beat into first mixture until smooth. Add cherries, or dates and nuts. Bake at 350 degrees for 1 hour. Makes 2 large loaves.
Butter casserole dish. Mix the ingredients and bake covered at 350 degrees for about 1 hour. Remove cover and top with cheese slices during last 10 minutes of baking.
Cook carrots in saucepan, covered with cold water. Cook until tender, 25 to 30 minutes. Melt butter in a 1 quart saucepan. Add brown sugar, ginger and parsley. Mix and set aside. When carrots are cooked, drain and return to pan. Pour butter mixture over them and cook over low heat for 5 minutes, stirring occasionally. Transfer to a serving dish and serve immediately. 6 portions.
Clean cucumbers and carrots. Fork cucumbers and hollow out with potato peeler. Peel carrots. Stick carrots in cucumber. Slice. Serve with Ranch dressing.
Break cauliflower into medium size florets. Cook in boiling water until crisp- tender, about 8-10 minutes. Drain. Saute mushrooms and green pepper in butter in medium saucepan until tender. Stir in flour. Gradually stir in milk. Cook and stir until smooth and thickened. Stir in cheese and pimento and salt. Heat oven to 325 degrees. Put half of cauliflower into a buttered casserole dish. Cover with half of sauce. Then add remaining cauliflower and remaining sauce. Bake until hot and bubbly, about 25 minutes. Serves 6. Good with broccoli too.
MARINATED CHRISTMAS TREE 2 bunched broccoli 2 heads cauliflower 1 c. cider vinegar 1 tbsp. dill weed 1 tbsp. sugar 1 tbsp. salt 1 tbsp. pepper 1 clove garlic, minced 1 1/2 c. vegetable oil Cherry tomatoes for garnish Wash and cut broccoli and cauliflower into florets. Drain and put in large container. Mix vinegar to oil. Pour in mixture over broccoli and cauliflower. Refrigerate 24 hours basting vegetables in shape of tree, using 1 thick stalk as trunk. Use cherry tomatoes as tree decorations. Use cauliflower as background around tree. May also be served in a large bowl. CHRISTMAS BEETS 2 c. diced cooked beets 1/2 c. French dressing 1 c. sour cream, whipped 1/2 c. finely chopped green onions Place hot beets in serving dish. Pour French dressing over beets. Toss lightly. Top with sour cream, sprinkle with onions.
Cook potatoes and onion 5 minutes in boiling salt water to cover. Add pimientos and cook 7 minutes. Drain and turn into buttered or spray with Pam, baking dish. Pour white sauce over, mixed with cheese and salt. Bake in 350 degree oven for 15 to 20 minutes or until potatoes are done. Serves 6. White Sauce: 3 tablespoons butter, 3 tablespoons all-purpose flour, 1/4 teaspoon salt, 1 1/2 cups milk. Melt butter in saucepan over low heat. Blend in flour and salt. Add milk and stir constantly until mixture thickens and bubbles.
Combine orange or tangerine sections, marshmallows, coconut and banana slices. Refrigerate at least 2 hours for flavors to blend. A few minutes before serving time, heat heavy cream until it begins to thicken. Gradually add confectioner's sugar and almond flavoring, beating until cream stands in soft peaks. Fold whipped cream into orange mixture. Spoon into serving bowls and sprinkle with cherries.
In saucepan, melt chocolate, margarine and Eagle Brand milk. In large bowl combine nuts and marshmallows. Pour chocolate mixture into nut mixture. Mix well. Spread into wax paper lined 13 x 9 inch pan. Chill 2 hours.
In large bowl combine first 5 ingredients on medium speed of mixer about 1 minute. Gradually add flour and blend at low speed until well mixed. Roll dough into 1 inch balls. Dip dough balls into egg whites then nuts. Place on greased cookie sheet 2 inches apart. Make a deep impression in center of each cookie with fingertip. Bake at 350 degrees for 10-12 minutes. Immediately remove cookies from sheet. While still warm, fill centers with jelly. Allow jelly to set before storing cookies. Yield 3-4 dozen.
2. In small saucepan, combine gelatin, brown sugar, salt and spice; mixing well. 3. Add molasses, egg yolks, milk and pumpkin; mixing well. 4. Bring to boiling, stirring. Remove from heat. 5. Transfer to medium bowl, cool, then refrigerate, covered until firm. 6. Meanwhile in small bowl, beat egg whites until foamy. 7. Gradually beat in sugar, 2 tablespoons at a time, beating well after each addition. Continue to beat until stiff peaks form when beater is raised. 8. Beat pumpkin mixture until smooth. 9. Gradually beat egg-white mixture into pumpkin mixture, only until just combined. 10. Turn mixture into pie shell, refrigerate until firm, about 2 hours. (See note below.) 11. Serve garnished with whipped cream, if desired. Note: If filling is too soft to mound when turned into pie shell, refrigerate about 10 minutes, then turn into pie shell.
Pour mixture into medium pan and bake for 30-40 minutes or until golden brown. Test with fork or toothpick. Once completed, set aside to cool. Cut into squares and crumble into large mixing bowl along with 1 dozen of unsalted crackers. Remove turkey drumsticks from heat, drain broth into separate pot. Pour 1/2 of broth into bread crumbs, saturate completely. Reserve remaining broth for basting dressing throughout the cooking (baking) process. Add fresh season salt, Miracle Whip, 1 medium chopped onion, chopped celery and bell pepper (chopped finely) to cornbread mixture. Add 1 tablespoon butter. Saute new cornbread mixture over medium high for 15 minutes. Pour into greased pan and bake 15-30 minutes. Use reserved turkey broth for basting every 10 minutes to keep moist. Bake until dressing in golden brown. Serves 20 people.
Grease a cookie sheet and sprinkle lightly with sliced almonds. Place the dough on top. Bake in a preheated oven at 375 degrees for 8-10 minutes until lightly brown. (90 cookies.)
Honey-Ginger Cream: In chilled bowl beat 2 cups chilled whipping cream until stiff, gradually adding 1/4 cup honey and 1/2 teaspoon ginger. Chill 1-2 hours before serving. 4 cups. CLAY RECIPE FOR
CHRISTMAS ORNAMENTS Mix ingredients well in a large bowl. Bake ornaments on ungreased cookie sheets for about 30 minutes in a 250 degree oven. Turn and bake another 1 1/2 hours until hard and dry. Remove and cool. Sand lightly with fine sandpaper until smooth. Paint with poster, or acrylic paint or markers. Allow to dry then seal with clear shellac, spray plastic or clear nail polish. Makes 5 dozen 2 1/2" ornaments. CINNAMON SCENTED CHRISTMAS
ORNAMENTS
Draw a yuletide motif on white paper. Then, with your parents help, cut out and place on a dry sponge (one with tiny holes in the sponge are the best). Then trace the pattern with your ballpoint pen and cut out the shape (again, with your parents help). Then, dip in paint, squeeze excess paint out and blot onto either plain white or solid colored wrapping paper. You can stamp each sponge several times before re-dipping in the paint. This even dresses up plain newspaper wrapping! Great for any time of the year!
SWEET SMELLS OF
CHRISTMAS
MERRY CHRISTMAS RECIPE Place ingredients in warm surroundings. Combine with lots of merry laughter. Garnish each portion with good fortune! Serve with smiles ever after. Serve as many as you can. Merry Christmas!
All available carols and jingle bells, many midnight church services and one bright star on a snowy evening. Cut pine tree from field and set up. Stir in lights, ornaments, and tinsel. Blend children singing carols with sleigh bells. Spread over all a silent night sprinkled with new fallen snow. Serve with church services and gift giving. Christmas Coloring Pages Christmas Coloring Fun Christmas Word Puzzles (Word Search and Word Scramble) Christmas Pictures to Color Christmas Story Coloring Book Coloring World Christmas Coloring Pages Christmas Coloring Book Christmas Bells Coloring Page Christmas.com Coloring Book Jan Brett Christmas Coloring Pages Mary and Joseph Coloring Picture The Holiday Spot Christmas Coloring Pages Christmas Craft Projects (Holiday Jar Lids to Snowman Ornaments) Hershey’s Kisses and Craft Page Readers Digest Holiday Page, Crafts, Decorating and More Abigail’s Christmas Craft Page Christmas Card Ornaments Christmas Kleenex Cover Craft Candy Cane Heart Christmas Craft How to Make a Gingerbread House Paper Angel Crafts Christmas Pinata Christmas Paper Reindeer Reindeer Christmas Ornament Christmas Handprint Wreath Craft Make a Manger Scene (requires downloading) Rice Krispie Christmas Trees Silk Screen Christmas Cards Pinecone Angel Make Christmas Coupons for Gifts Christmas Cat Door Hanger Craft and other Crafts Gifts You Can Make (and Kids too) Cinnamon Ornaments Christmas Lamb Ornament Christmas Crafts from FamilyFun Christmas Place Mats Painted Christmas Ornaments Make a Candy Cane Ornament Christmas Handprint Sweatshirt Rudolph Pin Crafts for Kids – About.com Puzzle Christmas Tree Onament Folded Gingerbread Craft Shapes Christmas Tree Craft Make Your Own Christmas Cards (Water color, rubber stamps and more) Advent Mural Christmas Holly Crafts Victorian Christmas Crafts Christmas in Hawaii Christmas Traditions in France and in Canada Christmas Yule in Iceland Santa In Greenland Christmas in Mexico Christmas in Mexico Feliz Navidad - Mexico Christmas Around the World Christmas in Australia Christmas in Asia Christmas in Egypt Christmas Customs World Wide Christmas from Caryn.com Christmas in Other Countries Christmas Traditions around the World Christmas Around the World (North Pole) Christmas Around the World from Northpole.net Christmas in Iceland Christmas Celebrations Around the World from Twilightbridge Christmas Celebrations Around the World from Soon.org.uk Christmas Around the World from Education World (Lesson Plan) Foods and Festivals, Christmas Around the World - ThinkQuest Christmas Around the World -SantaTelevision Christmas Around the World at Parent Patch ~ Saying Merry Christmas in Many Languages from FactMonster Christmas in Australia Christmas Around the World – Kid’s Domain A
Christmas Carol Meet Siggy (My Life as Sigmumd Freud Kitty)
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