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* Exported from MasterCook *

Almond Coconut Christmas Balls

Recipe By : Army Times 1978


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups confectioner's sugar
1 1/2 cups shredded coconut
2 tablespoons cream
1/3 teaspoon almond extract
1/4 teaspoon melted butter
red food coloring
green food coloring

Mix together the confectioners' sugar, 1 cup coconut, cream, almond


extract and melted butter. Stir until all are well combined.

Now divide the mixture into three equal parts. color one pink to red, one
green and leave the other one white. Shape into 3/4 - 1 inch fat balls.
Now roll the balls in rest of coconut and let stand about 24 hours to firm
up.

Makes 2 to 3 dozen balls.,

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* Exported from MasterCook *

Aunt Alice's Ice Box Fruit Cake

Recipe By : Barbara Price


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup butter
1 box graham cracker -- large box
1 pound marshmallows
1 pound raisins
1 can coconut
2 cups pecans -- coarsely chopped
1 jar maraschino cherries -- drained

Crumble graham crackers. Add raisins, coconut, cherries and pecans. Mix
well.
In a double boiler melt marshmallows and butter. Pour over the dry
ingredients and mix well.

Put in pan and press down well. Place in refrigerator over night. Next
day remove from pan and wrap in foil.

Keep in refrigerator until ready to slice.

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NOTES : This is an old family recipe that my younger brother and I like
since we are not over fond of regular fruitcakes. I wrote this
down from watching my aunt make it in the 50's.

* Exported from MasterCook *

Bourbon Fruit Cake

Recipe By : Ella Bailey, Anniston, Alabama


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces pitted dates
1 quart pecans -- or walnuts
3 slices candied pineapple
1 cup candied cherries -- red
1 cup candied cherries -- green
1 cup golden raisins
4 eggs
1 cup sugar
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1/3 cup bourbon

Flour each piece of fruit sot that it stands out alone. (I sprinkle with a
shaker)
Beat together until fluffy the eggs and sugar.

Add flour baking powder, salt and vanilla. Add fruit and nuts. Add
bourbon.

Bake in 250 degree oven for 2 1/2 hours. top will be brown and crusty. It
dries more thank bakes really. Add fruit and nuts to top of cake for
decorations.

Makes 2 loves, they are not thick loaves.

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* Exported from MasterCook *

Candy Cane Ring Cake

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package betty crocker supermoist white cake mix
3 egg whites
1 cup water
1/4 cup vegetable oil
1/2 teaspoon peppermint extract
1/2 teaspoon red food color
glaze (see frosting section)
crushed peppermint hard candies

Heat oven to 350 degrees. Generously grease and flour 12-cup bundt cake
pan.

Beat cake mix (dry), egg whites, water, oil and extract in large bowl on
low speed, scraping bowl constantly, until moistened.

Pour about 2 cups of the batter into pan.

Pour about 3/4 cup and the batter into small bowl; stir in food color.

Carefully pour pink batter over white batter in pan. Carefully pour
remaining batter over pink batter.

Bake until cake pulls away form sides of pan and springs back when touched
lightly near center 45 to 50 minutes.
Cool 10 minutes; invert on wire rack or heatproof serving plate. Remove
pan; cool completely.

Spread glaze over top of cake, allowing some to drizzle down side.
Sprinkle top with peppermint candies.

Busted by Barb at <abprice@wf.net>

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* Exported from MasterCook *

Chocolate Truffle Holiday Bars

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 stick unsalted butter
12 ounces semi-sweet chocolate -- broken into 1"
-- pieces
5 large eggs -- separated
1/4 cup sugar
1 teaspoon vanilla
1 tablespoon flour
Vanilla Butter Icing -- see recipe
Candied fruits -- for decoration
flowers -- for decoration
silver degrees -- for decoration

Preheat oven to 375 degrees.

In heavy saucepan melt butter over low heat; add chocolate and heat just
until melted and smooth, stirring occasionally. Remove from heat.

Meanwhile, beat egg yolks, sugar and vanilla in small bowl until
thoroughly blended.

In another bowl beat egg whites to form soft peaks.

Beat yolk mixture and flour into chocolate mixture; mix in about 1/4 of
the egg whites.

With rubber spatula fold remaining egg whites into chocolate mixture to
blend thoroughly.
Oil an 8" square baking pan and line with a piece of wax paper 8" long,
allowing two opposite ends to extend up sides of pan.

Pour chocolate mixture into pan; cut through several times with spatula
to release air bubbles.

Bake in center of oven 25 to 35 minutes until firm and slightly cracked


around edges.

Cool on rack 10 minutes.

Loosen edges with knife and lift out of pan with ends of wax paper; cool
completely. (Cake will sink in middle.)

Carefully spread top of cake with icing.

Cut into 1 1/2" squares, cleaning knife as needed between cuts.

Before icing sets, decorate tops as desired.

Makes about 4 dozen bars.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98

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* Exported from MasterCook *

Chocolate Yule Log

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces chocolate bits
8 ounces cream cheese -- at room temperature
1 teaspoon vanilla
1 Box -- (1 lb.) powdered
-- sugar
2 cups minced pecans

Melt chocolate bits on very low heat or over boiling water. Remove from
heat.
Blend in cream cheese and vanilla. The mixture becomes shiny and seems to
separate.

Work powdered sugar into chocolate mixture until well blended. (Use
electric mixer on low speed if desired.)

Chill until firm (several hours or overnight.)

Place half of candy in an 18" piece of waxed paper. Using hands, roll it
into a log about 1 1/2 inches in diameter. Unwrap and roll the log in
pecans. Repeat for other half. Chill until firm.

Slice into 1/2 inch thick rounds for serving. Store in the refrigerator.

Makes 2 pounds of candy.

NOTES : VARIATIONS: Roll teaspoonfuls into balls and roll in chopped nuts
or grated milk chocolate. When still warm, drop by teaspoonfuls onto waxed
paper and top with whole nuts, cherries or dried fruits. Substitute
butterscotch bits for chocolate bits.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98

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NOTES : VARIATIONS: Roll teaspoonfuls into balls and roll in chopped nuts
or grated milk chocolate. When still warm, drop by teaspoonfuls
onto waxed paper and top with whole nuts, cherries or dried
fruits. Substitute butterscotch bits for chocolate bits.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98

</DirT>
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</RcpE>
<RcpE name="Christmas Plum Pudding" author="">
<RTxt>
<![CDATA[
* Exported from MasterCook *

Christmas Plum Pudding

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup apple -- chopped
1/2 cup suet -- chopped
1/2 cup molasses
2 Eggs -- well beaten
1/2 cup milk
2 cups sifted flour
1/4 cup figs -- chopped
1/2 cup raisins
1/2 cup currants
1/4 cup citron -- sliced
1/4 cup candied cherries -- quartered
1 tablespoon candied orange peel -- chopped
1/4 cup almonds -- blanched and
-- chopped
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon soda
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/2 teaspoon nutmeg

Combine apple, suet, molasses, eggs, and milk.

Sift flour once, measure. Mix 1/2 Cup flour with fruit and nuts.

Combine remaining flour, baking powder, salt, soda, and spices, and sift
again. Add to molasses mixture. Add fruit.

Turn into well-greased molds, filling 2/3 full., Cover tightly. Steam 3
hours.

Serve hot with hard sauce.

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MC Formatted using MC Buster 2.0d on 4/8/98


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* Exported from MasterCook *

Christmas Rolled Oats Cookies, 1980

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups brown sugar
6 eggs
6 cups rolled oats -- Old Fashioned
6 cups all-purpose flour
3 cups nut meat
3 cups raisins
1 1/2 cups candied mix fruit
1 1/2 cups milk
3 teaspoons baking soda
3 teaspoons cinnamon
1 1/2 teaspoons vanilla
3/4 teaspoon salt

Beat eggs until light add sugar and beat, add shortening and beat into
first mixture. Add flour, cinnamon, salt and vanilla. Add and mix well.
Add raisins.

Dissolve soda in milk. Stir quickly into mixture. Add rolled oats, nuts
and fruit and mix well.

Drop from teaspoon on greased cookie sheet. top with red and green
cherries, nuts and dates.

Bake for 15 minutes at 375 degrees.

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* Exported from MasterCook *

Christmas Wreath Frozen Salad

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces cream cheese -- softened
1 cup mayonnaise
1/2 cup maraschino cherries -- red, halved
1/2 cup maraschino cherries -- green, halved
20 ounces crushed pineapple -- drained
1/2 cup chopped pecans
2 cups miniature marshmallows
1 cup whipping cream -- whipped

Combine cream cheese and mayonnaise. Mixing well, stir in cherries,


pineapple, pecans and marshmallows. Fold in whipped cream. Pour into 8
cup ring mold. Freeze.

Yield 8 to 10 servings.

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* Exported from MasterCook *

Christmas Wreaths

Recipe By : The Times Magazine/ Oct. 23, 1978


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup light corn syrup
3 tablespoons sugar
3 tablespoons butter
green food coloring
2 1/4 cups corn flakes
red cinnamon candies
shredded coconut

Combine corn syrup, sugar and butter in a saucepan. Bring to a boil over
medium heat. Stir constantly. Continue boiling for 5 minutes, stirring
constantly. Remove from heat and add a few drops of food coloring at a
time until the mixture is about the color green that you want. Remember,
you are trying to simulate the color of a Christmas evergreen wreath.

Now stir the warm syrup into the dry corn flakes. Stir until well
combined. Now drop by the teaspoons onto waxed paper. You want to make
little round wreaths. They can be as small as an inch or you can use all
the mixture and make one huge wreath to use as a centerpiece-dessert.
Decorate you wreaths with cinnamon candies to look life ornaments or holly
berries. You also may sprinkle on shredded coconut to look life snowy
branches. Let cool to harden.

Yield": This will depend on what size wreaths you make. You might get
one big one or lots of tiny ones.

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* Exported from MasterCook *

Cranberry Coconut Fruit Balls

Recipe By : The Army Times Magazine/ Oct. 23, 1978


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces dried apricots
1 1/2 cups pecans
2 cups fresh cranberries -- rinsed and drained
grated orange peel -- from 1 orange
1/4 cup butter
1 pound confectioner's sugar
13 1/2 ounces graham cracker crumbs
7 ounces coconut flakes
red food coloring
green food coloring

Coarsely grind apricots with pecans and cranberries. Stir in orange rind,
butter, sugar and crumbs.
wrap and chill for 2 hours.

shape mixture into 3/4 inch balls. Roll balls in coconut. Tint coconut
red and green by using a d=few drops of food coloring and rubbing each
color into coconut.

Store in refrigerator until ready to serve.

Yield: makes 100 = 3/4 inch balls.


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* Exported from MasterCook *

Egg Nog Bavarian Cream

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 envelopes unflavored gelatin
1/2 cup sherry wine
2 tablespoons sugar
1/4 teaspoon salt
3 cups egg nog
1 cup whipping cream
Walnut halves
1 small jar walnut sundae syrup

Soften the gelatin in the wine in a 2 cup glass measure

Place the cup containing the gelatin in a pan of water. Heat until the
gelatin completely dissolves.

Add the sugar and salt to the gelatin. Then add 1 cup of the egg nog
slowly to the gelatin mixture, stirring and heating until the mixture is
blended.

Blend the gelatin mixture with the remaining 2 cups of egg nog and chill
until thickened but not set.

Whip the cream until stiff and fold into the partially set egg nog
mixture.

Pour the completed cream into a 1 1/2 quart mold or into individual molds
or sherbert glasses.

At serving time, unmold if molded, and garnish with walnut halves and
dribble walnut sundae over all.

Serves 8 - 10.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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* Exported from MasterCook *

Egg Nog Cake Magnifique

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package yellow cake mix -- (one that calls for
-- 2 eggs & 1 1/3 cup
-- water)
2 Eggs
1 1/2 cups egg nog
1/4 cup butter -- melted
1/2 teaspoon nutmeg
1/2 teaspoon rum extract
1 Recipe Egg Nog Filling -- see recipe
1 Recipe Whipped Cream Frosting -- see recipe
Red & Green glazed or maraschino cherries -- or
nutmeg

Preheat oven to 375 degrees.

In large mixing bowl, combine the first six ingredients. Beat for four
minutes.

Pour batter into 2 waxed-paper lined, greased and floured 9" round cake
pans.

Bake at 375 degrees for about 30 minutes or until a toothpick comes out
clean.

Cool for five minutes and then turn out onto cooling racks.

When completely cool, spread cooled Egg Nog Filling between layers.

Frost with Whipped Cream Frosting and garnish nutmeg or "flowers" of red
and green cherries.

Refrigerate until serving time.

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* Exported from MasterCook *

Egg Nog Cherry Creams

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup egg nog
2 cups sugar
2 tablespoons white corn syrup
1/4 teaspoon salt
2 tablespoons butter
1/2 cup quartered red glazed cherries -- and/or green
1/2 cup minced pecans or walnuts

Combine the egg nog, sugar, corn syrup, and salt in a stainless steel or
enamel saucepan. The pan should hold at least 2 1/2 quarts to allow for
boiling and beating.

Cook, stirring frequently to prevent scorching, until the mixture reaches


the soft ball stage (about 235 degrees) and forms a soft ball when dropped
into cold water.

At this point cool the sugar mixture to lukewarm, add the butter and begin
beating. This is an important step in the recipe. If possible have
someone to help with the beating because beating must be kept up until the
candy loses its gloss (when it crystallizes).

Just as the candy begins to lose its gloss, stir in the cherries and nuts
and spread into a buttered pie dish. This must be done quickly or the
candy will set in the pan.

Cool and cut into squares.

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MC Formatted using MC Buster 2.0d & SNT on 4/9/98

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* Exported from MasterCook *

Egg Nog Cream Puffs

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Recipe Cream Puff -- see Recipe
2 Tablespoons Cornstarch
2 Tablespoons Sugar
1 Teaspoon Gelatin Powder -- unflavored
2 Cups Egg Nog
1 Cup Whipping Cream
Powdered Sugar -- optional
Chocolate Fudge Sauce -- optional

Combine the cornstarch, sugar and gelatin in a glass or enamel saucepan.

Gradually stir in the egg nog. Blend until smooth before heating.

Cook gently, stirring constantly, until mixture thickens and boils. Cool,
stirring mixture frequently to prevent a "skin" from forming.

When eggnog mixture is cooled completely, beat it until smooth.

Whip the cream until stiff and fold into egg nog mixture.

Fill 12 large cream puff shells. Top with a frosting of chocolate sauce
and refrigerate; or refrigerate and sift powdered sugar over just before
serving.

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* Exported from MasterCook *

Egg Nog Custard

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups egg nog
2 Eggs
Preheat oven to 350 degrees.

Scald egg nog over low heat or boiling water.

Beat eggs and gradually add egg nog, beating.

Pour mixture into 4 to 6 buttered custard cups.

Place custard cups in a pan of hot water and bake 30 minutes or until a
silver knife inserted in the custard comes out clean.

VARIATION:

LEMON CUSTARD: Add 2 Tbsp. of sugar and the grated rind of 1/2 lemon to
the egg nog mixture.

INSTANT EGG NOG PUDDING: Prepare instant vanilla pudding according to


directions, substituting egg nog for milk.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98

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* Exported from MasterCook *

Egg Nog Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package vanilla pudding
2 teaspoons unflavored gelatin
2 cups egg nog
1/2 teaspoon rum extract
1/2 pint whipping cream
9 " baked pie shell

Combine pudding mix and gelatin in a saucepan. Blend in egg nog and cook
on low heat or over boiling water, stirring, until thickened and bubbly.

Remove from heat and stir in rum extract.


Chill in refrigerator, stirring frequently to prevent a "skin" from
forming on top.

Whip cream until stiff. Beat egg nog mixture until smooth (an electric
mixer speeds this process) and fold in whipped cream.

Pour into baked pie shell and chill several hours until set.

Garnish with chocolate shavings, glazed fruit, whipped cream or nutmeg.

VARIATION: CHOCOLATE EGG NOG PIE: Substitute chocolate pudding mix for
vanilla pudding.

Serves: 6 - 8.

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* Exported from MasterCook *

Frosted Coconut Gingerbread

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups sifted cake flour
1 teaspoon baking powder
1/8 teaspoon soda
2 teaspoons ginger
1 teaspoon cinnamon
1/2 teaspoon salt
1/3 cup butter
1/2 cup sugar
1 Egg -- well beaten
2/3 cup molasses
3/4 cup sour milk
1/3 cup sugar
1 Egg white -- stiffly beaten
1 1/2 cups Baker's Coconut -- Premium Shred

Sift flour once, measure, add baking powder, soda, spices, and salt, and
sift together three times.
Cream butter thoroughly, add sugar gradually, and cream together until
light and fluffy.

Add egg and molasses; then flour, alternately with milk, a small amount
at a time. Beat after each addition until smooth.

Bake in greased pan, 8x8x2 inches, in moderate oven (325 degrees( 20


minutes, then increase heat slightly to 350 degrees for 20 minutes.

Fold sugar into egg white, spread on gingerbread 10 minutes before


removing from oven.

Sprinkle with coconut and bake 10 minutes longer.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98

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* Exported from MasterCook *

Fruitcake with Black Berry Wine On Top

Recipe By : Fackie Finley, Beech Island, SC


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup raisins
1 cup mixed candied fruit
1 cup chopped pecans
1 cup all-purpose flour
1 cup butter
1 cup sugar
2 eggs -- to 4
1/2 cup milk

Cream butter and sugar till light. Add eggs one at a time beating well
after each. add milk and cream together, then add fruit and flour mixture.

Bake at 375 degrees for 45 minutes to 1 hour. Test for being done. After
cake cools, pour blackberry wine over cake.

Makes 1 loaf.
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* Exported from MasterCook *

Geraldine's Fruit Cake

Recipe By : Geraldine Gilbert, Beech Island, SC


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 eggs
2 cups sugar
1 pound raisins
2 cups chopped nuts
1 pound graham cracker
1/4 pound butter
1 cup milk

Cream butter and sugar, add 1 egg at a time then add milk. Now add
crackers, mix well. Add nuts and raisins. Put in a tube cake pan. Bake
2 1/2 hours at 250 to 300 degrees or until done. (I bake it at 275 degrees
for 1 1/2 hours and 1 hour at 300 degrees) cake will be soft on top when
it comes out, but will be hard when it cools.

Note: You can use 1 pound vanilla wafers instead of graham crackers. (Dot
Williams makes her's this way.)

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* Exported from MasterCook *

German Fruitcake

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup butter or margarine
2 cups sugar
4 Eggs
3 cups flour
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup buttermilk
3/4 teaspoon soda
2/3 cup cherry preserves
2/3 cup apricot preserves
2/3 cup pineapple preserves
1 cup chopped pecans
1 teaspoon vanilla

Cream butter, sugar and eggs until light.

Sift flour, allspice, cinnamon and nutmeg together.

Add soda to buttermilk.

Add dry ingredients and buttermilk alternately to creamed mixture, mixing


after each addition.

Fold in preserves, pecans and vanilla.

Bake in 2 greased and floured 9x5x3 inch loaf pans or 1 large tube pan at
325 degrees 1 1/2 hours.

Cool in pan 15 minutes before removing cakes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98

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* Exported from MasterCook *

Holiday Almond Raisin Cookies

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter or margarine -- softened
1/3 cup granulated sugar
1 Egg yolk
1/4 teaspoon almond extract
1/8 teaspoon salt
1 cup flour
1/2 cup natural raisins
1/3 cup toasted slivered almonds

Cream butter and sugar. Beat in yolk, almond extract and salt.

Mix in flour just to blend thoroughly.

Mix in raisins almonds to distribute evenly.

On lightly floured surface, roll into a 12" long.

Wrap securely and refrigerate at least 1 hour and up to 1 week.

With sharp knife, cut 1/3" thick slices, and place 1" apart on baking
sheets.

Bake in preheated 350 degree oven 15 to 20 minutes until cookies are set
and bottoms are lightly browned. Remove to racks to cool completely.

Decorate as desired with melted semi-sweet or white chocolate, and top


with colored sprinkles, raisins, nuts, or candied fruit pieces.

Allow to set before storing in layers between sheets of waxed paper in


airtight container.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98

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* Exported from MasterCook *

Holiday Chocolate Raisin Cookies

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter or margarine -- softened
1/3 cup granulated sugar
1 Egg yolk
1/8 teaspoon salt
1 cup flour
3 tablespoons unsweetened cocoa powder
1/2 cup natural raisins

Cream butter and sugar. Beat in yolk and salt.

Mix in flour and cocoa just to blend thoroughly.

Mix in raisins to distribute evenly.

On lightly floured surface, roll into a 12" long.

Wrap securely and refrigerate at least 1 hour and up to 1 week.

With sharp knife, cut 1/3" thick slices, and place 1" apart on baking
sheets.

Bake in preheated 350 degree oven 15 to 20 minutes until cookies are set
and bottoms are lightly browned.

Remove to racks to cool completely.

Decorate as desired with melted semi-sweet or white chocolate, and top


with colored sprinkles, raisins, nuts, or candied fruit pieces.

Allow to set before storing in layers between sheets of waxed paper in


airtight container.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98

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* Exported from MasterCook *

Holiday Ginger Raisin Cookies

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter or margarine -- softened
1/3 cup packed brown sugar
1 Egg yolk
1/8 teaspoon salt
1 cup flour
2 teaspoons ground ginger
1/2 cup natural raisins
1/3 cup chopped candied ginger

Cream butter and sugar. Beat in yolk and salt.

Mix flour and ground ginger, mix into yolk mixture just to blend
thoroughly. Mix in raisins and candied ginger to distribute evenly.

On lightly floured surface, roll into a 12" long. Wrap securely and
refrigerate at least 1 hour and up to 1 week.

With sharp knife, cut 1/3" thick slices, and place 1" apart on baking
sheets.

Bake in preheated 350 degree oven 15 to 20 minutes until cookies are set
and bottoms are lightly browned.

Remove to racks to cool completely.

Decorate as desired with melted semi-sweet or white chocolate, and top


with colored sprinkles, raisins, nuts, or candied fruit pieces.

Allow to set before storing in layers between sheets of waxed paper in


airtight container.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98

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* Exported from MasterCook *

Holiday Orange Coconut Raisin Cookies

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter or margarine -- softened
1/3 cup granulated sugar
1 Egg yolk
Finely grated peel of 1 orange
1/8 teaspoon salt
1 cup flour
1/2 cup golden raisins
1/2 cup toasted shredded coconut

Cream butter and sugar. Beat in yolk, orange peel and salt.

Mix in flour just to blend thoroughly. Mix in raisins and coconut to


distribute evenly.

On lightly floured surface, roll into a 12" long.

Wrap securely and refrigerate at least 1 hour and up to 1 week.

With sharp knife, cut 1/3" thick slices, and place 1" apart on baking
sheets.

Bake in preheated 350 degree oven 15 to 20 minutes until cookies are set
and bottoms are lightly browned.

Remove to racks to cool completely.

Decorate as desired with melted semi-sweet or white chocolate, and top


with colored sprinkles, raisins, nuts, or candied fruit pieces.

Allow to set before storing in layers between sheets of waxed paper in


airtight container.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98

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* Exported from MasterCook *

Holiday Pecan Cinnamon Raisin Cookies

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter or margarine -- softened
1/3 cup granulated sugar
1 Egg yolk
1/8 teaspoon salt
1 cup flour
1 1/2 teaspoons ground cinnamon
1/2 cup natural raisins
1/3 cup chopped pecans

Cream butter and sugar. Beat in yolk and salt.

Mix in flour and cinnamon just to blend thoroughly. Mix in raisins and
pecans to distribute evenly.

On lightly floured surface, roll into a 12" long.

Wrap securely and refrigerate at least 1 hour and up to 1 week.

With sharp knife, cut 1/3" thick slices, and place 1" apart on baking
sheets.

Bake in preheated 350 degree oven 15 to 20 minutes until cookies are set
and bottoms are lightly browned.

Remove to racks to cool completely.

Decorate as desired with melted semi-sweet or white chocolate, and top


with colored sprinkles, raisins, nuts, or candied fruit pieces.

Allow to set before storing in layers between sheets of waxed paper in


airtight container.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98

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* Exported from MasterCook *

Holiday Raisin Cookies

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter or margarine -- softened
1/3 cup granulated sugar
1 Egg yolk
1/8 teaspoon salt
1 cup flour
1/2 cup natural raisins

Cream butter and sugar. Beat in yolk and salt.

Mix in flour just to blend thoroughly.

Mix in raisins to distribute evenly.

On lightly floured surface, roll into a 12" long.

Wrap securely and refrigerate at least 1 hour and up to 1 week.

With sharp knife, cut 1/3" thick slices, and place 1" apart on baking
sheets.

Bake in preheated 350 degree oven 15 to 20 minutes until cookies are set
and bottoms are lightly browned.

Remove to racks to cool completely.

Decorate as desired with melted semi-sweet or white chocolate, and top


with colored sprinkles, raisins, nuts, or candied fruit pieces.

Allow to set before storing in layers between sheets of waxed paper in


airtight container.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98

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* Exported from MasterCook *

Light & Creamy Pumpkin Pie

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup canned pumpkin
1/2 cup cold milk
1 package jello vanilla instant pudding and pie -- (6 serving)
-- filling
1 teaspoon pumpkin spice
3 1/2 cups Birds Eye Cool Whip Whipped Topping -- thawed
1 Keebler Graham Cracker Ready-Crust Brand
-- pie crust

Combine pumpkin, milk, pie filling mix and pumpkin pie spice in small
mixer bowl. Beat at lowest speed of electric mixer until well blended,
about 1 minute.

Fold in 2 1/2 cups of the whipped topping. Spoon into crust. Freeze
until firm, about 4 hours.

Top with remaining whipped topping.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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* Exported from MasterCook *

Magic Pumpkin Pie

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Unbaked 9" pastry shell
2 cups canned pumpkin
1 can sweetened condensed milk
1 Egg
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon ginger
3/4 teaspoon cinnamon

In large size bowl, blend together all ingredients.

Turn into shell.

Bake in moderate (375 degrees) oven 50 to 55 minutes, or until knife


inserted near center comes out clean.

Cool.
Refrigerate at least 1 hour.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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* Exported from MasterCook *

Merry Cookies - Basic Dough

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups butter or margarine -- softened
3/4 cup sugar
1 teaspoon vanilla
2 Eggs -- separated
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Mix butter, sugar, vanilla and egg yolks thoroughly (reserve egg whites
for Thumbprint cookies).

Mix in remaining ingredients.

Shape into ball; divide into 4 parts. Use one part of each variation
below.

Wrap remaining parts until read to use.

Dough can be refrigerated.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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* Exported from MasterCook *

Merry Cookies - Candy Cane Cookies

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 Basic dough
Food color -- if desired
Frosting
Crushed peppermint candy -- if desired

Heat oven to 350 degrees.

Tint dough.

Shape dough into 1" balls. Roll balls 4" long.

Place on ungreased cookie sheet; shape into candy canes. Bake until set,
10 to 12 minutes.

Cool 1 to 2 minutes before removing from cookie sheet; cool completely.

Frost with Frosting. Sprinkle with peppermint candy.

FROSTING: 3/4 Cup powder sugar 1 Tbsp + 1/4 Tsp. milk 1/4 Tsp. vanilla

Mix powdered sugar, milk and vanilla until smooth. Stir in additional
milk if necessary.

Makes 18 to 21 cookies.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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* Exported from MasterCook *

Merry Cookies - Date Pinwheel Cookies

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 Basic dough
1/3 cup cut-up dates
3 tablespoons finely chopped nuts
3 tablespoons brown sugar -- packed
2 tablespoons water
1/4 teaspoon grated orange peel

Refrigerate dough about 1 hour.

Mix remaining ingredients in saucepan. Cook over medium heat, stirring


occasionally, until thickened, 2 to 3 minutes; cool.

Roll dough between two pieces of waxed paper into rectangle, 10x8 inches
(moisten surface to keep waxed paper from slipping).

Spread date mixture evenly over dough. Roll up tightly, beginning at


wide side.

Wrap in waxed paper; refrigerate until firm enough to slice, about 2


hours.

Heat oven to 350 degrees.

Cut into slices about 1/4" thick. (If dough crumbles, let stand at room
temperature until softened, about 15 minutes).

Place on ungreased cookie sheet. Bake until light brown, 10 to 12


minutes. Makes about 2 1/2 dozen cookies.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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* Exported from MasterCook *


Merry Cookies - Thumbprint Cookies

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 Basic dough
2 Egg whites
3/4 cup finely chopped walnuts
Jam or jelly

Heat oven to 350 degrees.

Shape dough into 3/4" balls.

Beat egg whites slightly.

Dip balls into egg whites; roll in walnuts.

Place about 1" apart on ungreased cookie sheet.

Press thumb or finger gently into center of each cookie.

Bake until set, 10 to 12 minutes; cool.

Fill thumbprint with jam.

Makes about 2 dozen cookies.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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* Exported from MasterCook *

Merry Cookies - Walnut Bars

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 Basic dough
1 Egg
1/2 cup brown sugar -- packed
1/2 teaspoon vanilla
1 tablespoon flour
1/8 teaspoon salt
1/8 teaspoon baking powder
3/4 cup chopped nuts

Heat oven to 350 degrees.

Pat dough in ungreased square pan, 8x8x2 inches.

Bake 10 minutes.

Mix remaining ingredients; pour over crust.

Bake until set, 12 to 15 minutes; cool completely.

Cut into bars, about 2x1 inch.

Makes 32 bars.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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* Exported from MasterCook *

Pumpkin Gingersnap Pie

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups cold half and half or milk
1 package vanilla instant pudding and pie filling -- (4 serving
size)
3 1/2 cups Birds eye cool whip topping -- thawed
1 cup chopped pecans
1 cup chopped gingersnaps
1/2 cup canned pumpkin
1 1/2 tablespoons pumpkin pie spice
1 package graham cracker crumb crust

Beat half and half and pie filling mix in large mixing bowl with wire
whisk 1 minute. Let stand 5 minutes.

Fold in topping and remaining ingredients; spoon into crust.

Freeze until firm.

Let stand at room temperature 10 minutes to soften.

Store in freezer.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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* Exported from MasterCook *

Pumpkin Pie

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 eggs -- slightly beaten
2 cups solid pack pumpkin
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1 2/3 cups evaporated milk -- or light cream
1 9 inch pie shell -- unbaked

Mix ingredients in order given. Pour into pie shell. Bake in 425 degree
oven for 15 minutes. Reduce heat to 350 degrees; continue to bake for 45
minutes or until knife inserted in center comes out clean.
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* Exported from MasterCook *

Pumpkin Pie #2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups canned pumpkin
3/4 cup sugar
1/2 teaspoon salt
1 1/4 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
3 eggs -- slightly beaten
1 1/4 cups milk
6 ounces evaporated milk
1 9 inch pie shell

Preheat oven to 400 degrees.

Combine pumpkin, sugar, salt and spices. Blend in eggs, milk and
evaporated milk. Pour into pastry shell. )Crimp edges high because amount
of filling is generous)

Bake in hot oven (400 degrees) 50 minutes or till knife inserted halfway
between center and edge comes out clean. Cool.

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* Exported from MasterCook *

Pumpkin Praline Pie

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Unbaked pastry shell -- (9")
1 can pumpkin -- (16 oz.)
1 can sweetened condensed milk -- (14 oz.)
2 Eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
Pecan halves
3 tablespoons firmly packed dark brown sugar
3 tablespoons whipping cream

Preheat oven to 375 degrees.

In large bowl, blend pumpkin, sweetened condensed milk, eggs, spices and
salt; pour into pastry shell.

Bake 50 to 55 minutes, or until knife inserted near center comes out


clean.

Arrange pecans in circle on pie.

In small saucepan, combine remaining ingredients; cook and stir until


sugar dissolves. Simmer 5 minutes; remove from heat. Cool 5 minutes;
spoon over pecans.

Refrigerate leftover pie.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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* Exported from MasterCook *

Sensational Double Layer Pumpkin Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package cream cheese -- softened
1 cup + 1 Tbsp. cold half and half or milk
1 tablespoon sugar
1 1/2 cups thawed cool whip
1 Keebler ready crust -- graham cracker pie
-- crust
2 packages jello vanilla instant pudding and pie -- (4 serving each)
-- filling
1 can pumpkin -- (16 oz.)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Mix cream cheese, 1 Tbsp. half and half and sugar with wire whisk until
smooth. Gently stir in whipped topping. Spread on bottom of crust.

Pour 1 cup half and half into mixing bowl. Add pudding mix. Beat with
wire whisk until well blended, 1 to 2 minutes. Let stand 3 minutes.

Stir in pumpkin and spices; mix well. Spread over cream cheese layer.

Refrigerate at least 2 hours.

Garnish with additional whipped topping and nuts as desired.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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* Exported from MasterCook *

Snow Balls

Recipe By : Carolyn Baber


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound butter
2 cups nuts
1 teaspoon vanilla
4 tablespoons sugar
2 cups self-rising flour
1 box confectioner's sugar -- 4X

cream butter, sugar, flour and vanilla. Add nuts. Roll in balls. Bake
at 300 degrees for 30 minutes. While still hot roll in 4X sugar.
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* Exported from MasterCook *

Southern Egg Bread for Dressing

Recipe By : Mary McKinnon, Beech Island S.C.


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cornmeal -- self rising
1 cup boiling water -- * see note
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons shortening
2 eggs
2 1/2 cups buttermilk

Scald the cornmeal with boiling water. Cool.


Blend eggs, buttermilk, shortening and baking powder. when cornmeal is
cool add milk mixture and thoroughly blend.

Pour in a well greased pan and bake 25 minutes in moderately hot oven.

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NOTES : If using buttermilk only, add buttermilk to cornmeal before adding


other ingredients.

* Exported from MasterCook *

Stained Glass Window Fruit Cake


Recipe By : Ella Bailey
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds pitted dates
1 pound candied pineapple chunks
1 pound candied cherries
2 pounds pecan halves -- or walnuts
2 cups all-purpose flour -- sifted
2 teaspoons baking powder
1/2 teaspoon salt
4 eggs -- beaten
1/2 cup Dark corn syrup -- Karo
1/4 cup firmly packed brown sugar
1/4 cup corn oil -- Mazola

Grease 10x4 inch tube pan. Line with greased paper. Mix fruit and nuts.
Sift dry ingredients, mix eggs, syrup, sugar and oil. Gradually beat in
dry ingredients, pour over fruit mixture and mix well. firmly pack into
pan. Bake in 275 degree oven about 2 hours 15 minutes or until top
appears dry. Cool in pan.
May be baked in 2 9x5x3-inch loaf pans. Top with Holiday corsage and
green velvet ribbon. Or Put fruits and nuts on top.

NOTE: I line my pans with brown paper, you can use wax paper. Also I put
a pan of water on the rack under cake while it is baking for moisture.

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* Exported from MasterCook *

Tiny Tim Cranberry Tarts

Recipe By : The Times Magazine/ Oct. 23, 1978


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter
3 ounces cream cheese
1 cup all-purpose flour
1 egg
3/4 cup sugar
2 tablespoons butter -- softened
1 teaspoon vanilla
1/2 cup chopped walnuts
72 fresh cranberries -- rinsed and drained

In a bowl, mix butter, cream cheese and flour with the fingers until a
ball of dough is formed. Cut dough into 24 pieces and place each piece
into a muffing pan cup.

With the fingers press dough to line the bottom and sides of each cup. In
a bowl, mix egg, sugar, butter, vanilla and nuts.

Place 3 cranberries in each cup and spoon some egg mixture over
cranberries, filling each cup to the tops.

bake in a preheated 325 degree oven for 20 to 25 minutes or until richly


browned. Cool in cups and then remove each tart by running the tip of a
knife around edge.

Yield: 24 tarts.

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