Merry Christmas!

FUDGE NOUGATS:

1 cup sugar
3/4 cup all purpose flour
1/2 cup butter
1 (15-oz) can sweetened condensed milk
1 cup (6-oz package) semi-sweet chocolate pieces
1 cup graham cracker crumbs
3/4 cup chopped walnuts
1 teaspoon vanilla extract
1 cup miniature marshmallows

In saucepan, combine sugar, flour, butter and condensed milk. Bring to a boil, stirring constantly; boil 1 minute. Remove from heat. Add remaining ingredients except marshmallows; mix well. Stir in marshmallows. Spread in buttered 12x8-inch pan. Cool. (For faster setting, place candy in refrigerator.)

Peanut butter nougats: Substitute 1 cup chopped peanuts for the walnuts; add 1/4 cup peanut butter with the chocolate pieces.

CHERRY-NUT SLICES:

2 1/4 cups all purpose flour
1 cup butter or margarine, softened
1 egg
2 tablespoons milk
1 teaspoon vanilla
1 cup confectioners' sugar
2 cups candied cherries
1 cup pecan halves

In large mixer bowl, combine all ingredients except cherries and nuts. Blend well at low speed. Stir in cherries and nuts; mix thoroughly. If necessary, chill 1 hour. Shape dough into two 10-inch rolls; wrap. Chill 1-2 hours. Cut into 1/4-inch slices. Place on ungreased cookie sheets. Bake at 400 degrees for 7-10 minutes. Cool. Makes 80 cookies.

CANDY CANE COOKIES:

1 cup butter or margarine
1 cup sugar
1 egg
1 teaspoon vanilla
1/4 teaspoon peppermint extract
2 1/2 cups sifted flour
1/2 teaspoon salt
1/2 cup crushed candy canes
2 tablespoons sugar

Beat together butter and sugar until light and fluffy. Beat in egg, vanilla, and peppermint extract, blending well.

Combine flour and salt and stir into creamed mixture. Wrap dough in waxed paper and chill at least 1 hour. When ready to shape, mix crushed candy with white sugar. Roll 1 level tablespoon of dough on surface sprinkled with small amount of crushed candy mixture to make a 6 inch rope. Place on greased baking sheet. Curve one end to form handle of cane. Repeat until all the dough and crushed candy have been used.

Bake in moderate oven (355 degrees) for about 12 minutes, or until lightly browned. Remove at once from baking sheet and cool on racks. Makes 3 1/2 dozen cookies.

SUGAR PLUMS:

1 tin sweetened condensed milk
2 packages strawberry Jell-O
1 1/2 cup coconut
1 cup fine vanilla wafer crumbs
1 package strawberry Jell-O
whole cloves

Mix first four ingredients together. Form mixture into 1-inch balls. Roll in additional strawberry Jell-O. Put one clove in top of each ball. Store in refrigerator until ready to use.

CRANBERRY CASSEROLE BREAD:

2 cups flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup shortening
3/4 cup orange juice
1 tablespoon grated orange rind
2 eggs, well beaten
1 cup coarsely chopped cranberries
1/2 cup chopped green cherries

Stir together flour, sugar, baking powder, baking soda, and salt. Cut in shortening until mixture resembles coarse oatmeal. Combine orange juice and rind with well beaten eggs. Pour all at once into dry ingredients, mixing enough to dampen. Dust chopped cherries and cranberries with 1 tablespoon flour. Carefully fold cherries and cranberries into batter. Spoon into a well greased loaf pan. Bake in 350 degree oven for 1 hour or until toothpick inserted in center comes out clean. Cool 10 minutes then remove from pan. Store overnight for easy slicing. Serve slices buttered.

LIGHT FRUIT CAKE:

2 1/2 cups light raisins
1 cup each red and green cherries
2/3 cup mixed peel
1 cup white sugar
2 teaspoons baking powder
1 teaspoon salt
3 cups flour
2 cups drained crushed pineapple
3 eggs
2/3 cup butter

Put all fruit in a big bowl. Sprinkle the flour over them. Beat eggs and cream with butter and sugar and add to fruit and flour. Mix until flour is mixed in. Put into baking pans. Bake 325 degrees for about 3 hours. Stick toothpick in to see if it comes out clean. If it does, then cake is done.

To prepare pans: Put two layers of brown paper on bottom and sides. Grease well and fill 2/3 full of batter. Loosely cover with tin foil when baking the first couple of hours. When cake is done, store it in tight containers.

Add another cup of flour if it seems necessary.

Related Books:

Company's Coming: Home for the Holidays by Jean Pare
Quick and Tasty Christmas Gifts (Leisure Arts)
Leisure Arts Presents Christmas Gifts in Plastic Canvas
75 Merry Christmas Projects in Plastic Canvas
Quick Quilts for the Holidays
The Spirit of Christmas
Family Circle Big Book of Christmas
The Night Before Christmas by Clement C. Moore

The Night Before Christmas in Bethune Residence

Property of Suzanne P. Currie. Updated July 02, 2007 01:43 AM -0400.