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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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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. well. Add raisins, coconut, cherries and pecans. Mix

In a double boiler melt marshmallows and butter. ingredients and mix well.

Pour over the dry Next

Put in pan and press down well. Place in refrigerator over night. day remove from pan and wrap in foil. Keep in refrigerator until ready to slice.

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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. bourbon. Add fruit and nuts. Add

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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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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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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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. heat. Remove from

Blend in cream cheese and vanilla. separate.

The mixture becomes shiny and seems to

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. 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 Store in the refrigerator.

- - - - - - - - - - - - - - - - - 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> </DirS> </RcpE> <RcpE name="Christmas Plum Pudding" author=""> <RTxt> <![CDATA[

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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., hours. Serve hot with hard sauce. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 Cover tightly. Steam 3

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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. and fruit and mix well. Drop from teaspoon on greased cookie sheet. cherries, nuts and dates. Bake for 15 minutes at 375 degrees. Add rolled oats, nuts

top with red and green

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Christmas Wreath Frozen Salad Recipe By Serving Size : : 1 Preparation Time :0:00

Categories : Amount Measure -------- -----------6 ounces 1 cup 1/2 cup 1/2 cup 20 ounces 1/2 cup 2 cups 1 cup

Ingredient -- Preparation Method -------------------------------cream cheese -- softened mayonnaise maraschino cherries -- red, halved maraschino cherries -- green, halved crushed pineapple -- drained chopped pecans miniature marshmallows 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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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. one big one or lots of tiny ones. You might get

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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. butter, sugar and crumbs. wrap and chill for 2 hours. Stir in orange rind,

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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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. gelatin completely dissolves. Heat until the

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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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. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98

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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. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98

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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. Cool,

Cook gently, stirring constantly, until mixture thickens and boils. 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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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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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: vanilla pudding. Serves: 6 - 8. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 Substitute chocolate pudding mix for

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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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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. cake cools, pour blackberry wine over cake. Makes 1 loaf. After

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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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German Fruitcake Recipe By : Serving Size : 1 Categories : Amount Measure Preparation Time :0:00 Ingredient -- Preparation Method

-------3/4 2 4 3 1/2 1/2 1/2 1 3/4 2/3 2/3 2/3 1 1

-----------cup cups cups teaspoon teaspoon teaspoon cup teaspoon cup cup cup cup teaspoon

-------------------------------butter or margarine sugar Eggs flour allspice cinnamon nutmeg buttermilk soda cherry preserves apricot preserves pineapple preserves chopped pecans 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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Holiday Almond Raisin Cookies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------

1 1

1/2 1/3 1/4 1/8 1/2 1/3

cup cup teaspoon teaspoon cup cup cup

butter or margarine -- softened granulated sugar Egg yolk almond extract salt flour natural raisins toasted slivered almonds Beat in yolk, almond extract and salt.

Cream butter and sugar.

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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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 1 1 3 1/2 1/8

cup teaspoon cup tablespoons cup

granulated sugar Egg yolk salt flour unsweetened cocoa powder natural raisins Beat in yolk and salt.

Cream butter and sugar.

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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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 1 1 2 1/2 1/3 1/8

cup teaspoon cup teaspoons cup cup

packed brown sugar Egg yolk salt flour ground ginger natural raisins chopped candied ginger Beat in yolk and salt.

Cream butter and sugar.

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

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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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 1/8 1 1/2 1/2 teaspoon cup cup cup

Egg yolk Finely grated peel of 1 orange salt flour golden raisins toasted shredded coconut Beat in yolk, orange peel and salt. Mix in raisins and coconut to

Cream butter and sugar.

Mix in flour just to blend thoroughly. 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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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 1 1 1/2 1/2 1/3 1/8 teaspoon cup teaspoons cup cup

Egg yolk salt flour ground cinnamon natural raisins chopped pecans Beat in yolk and salt. Mix in raisins and

Cream butter and sugar.

Mix in flour and cinnamon just to blend thoroughly. 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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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 1 1/8 1/2 teaspoon cup cup

Egg yolk salt flour natural raisins Beat in yolk and salt.

Cream butter and sugar.

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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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)

1 3 1/2 1

teaspoon cups

-- filling pumpkin spice Birds Eye Cool Whip Whipped Topping -- thawed 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. until firm, about 4 hours. Top with remaining whipped topping. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 Spoon into crust. Freeze

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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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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. 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 Use one part of each variation

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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. Bake until set,

Place on ungreased cookie sheet; shape into candy canes. 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. milk if necessary. Makes 18 to 21 cookies. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 Stir in additional

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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. wide side. Roll up tightly, beginning at

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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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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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

1/2 1/2 1/8 1/8 3/4

cup teaspoon tablespoon teaspoon teaspoon cup

brown sugar -- packed vanilla flour salt baking powder 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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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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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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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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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 1

1/2 1/2 1/2

teaspoon teaspoon teaspoon teaspoon tablespoons tablespoons

3 3

Eggs ground cinnamon ground ginger ground nutmeg salt Pecan halves firmly packed dark brown sugar 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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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)

1 1 1/2 1/4

can teaspoon teaspoon teaspoon

-- filling pumpkin -- (16 oz.) ground cinnamon ground ginger 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. 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 Spread over cream cheese layer.

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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. at 300 degrees for 30 minutes. While still hot roll in 4X sugar. Bake

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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. cool add milk mixture and thoroughly blend. when cornmeal is

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

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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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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. 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. In

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