Memory People Holiday Cookbook 2011

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Memory People Holiday Cookbook 2011 Welcome to Memory People Holiday Cookbook

What are recipe cards, recipes on scraps of paper in a kitchen drawer or old cookbooks with notes in the margin?
These are more than just recipes. These recipes - our links with our past and our connections to special people and special events are tied to those scraps of paper. As we move through our fast paced, fast food world, we are at risk of losing touch with the special moments when we shared a special recipe -- a special meal -- with a special person. One of my earliest memories is arriving at my Nanny’s, very early on a winter morning and being greeted with a hug from her and the smell of her cooking. You’ll find many recipes from around the world in this cookbook. These recipes have been submitted by member of Memory People in the hope it brightens up your holiday season.

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Memory People Holiday Cookbook 2011 Table of Contents
Welcome to Memory People Holiday Cookbook ......................................................... 2 Holiday Appetizers ....................................................................................................................................................... 19
Ambrosia Fruit Salad .................................................................................................................................................... 20 Apple Cheddar Appetizers ........................................................................................................................................... 21 Apple-Grapefruit Salad ................................................................................................................................................ 22 Banana-Kiwi Salad........................................................................................................................................................ 23 Beer .............................................................................................................................................................................. 24 Blizzard Party Mix ........................................................................................................................................................ 25 Bob's Shrimp Ball ......................................................................................................................................................... 26 Butterscotch Party Mix ................................................................................................................................................ 27 California Sushi Canapés .............................................................................................................................................. 28 Cheese Sticks ............................................................................................................................................................... 30 Cheeseball .................................................................................................................................................................... 31 Cheesy Mexican Appetizer........................................................................................................................................... 32 Chocolata Rum Balls .................................................................................................................................................... 33 Cranberry Dip Spread................................................................................................................................................... 34 Easy Dog Biscuits.......................................................................................................................................................... 35 Easy Fruit Salad ............................................................................................................................................................ 36 Fantasy Fudge .............................................................................................................................................................. 37 Fruit Salad with Lime Yogurt ........................................................................................................................................ 38 Ham Pinwheels (Roll-Ups) ........................................................................................................................................... 39 Holiday Baked Fruit ...................................................................................................................................................... 40 Hot Artichoke Dip ........................................................................................................................................................ 41 Hot Crab Dip................................................................................................................................................................. 42 Hot Crab Spread ........................................................................................................................................................... 43 Hot Sausage Dip ........................................................................................................................................................... 44 Italian Chopped Salad in Shells .................................................................................................................................... 45 Kris Kringle Salad.......................................................................................................................................................... 46 Melon-and-Strawberry Salad with Spicy Lemongrass Syrup ....................................................................................... 47 Page 3

Memory People Holiday Cookbook 2011
Mini Puff-Pastry Tartlets Recipe .................................................................................................................................. 48 Nutty Popcorn Party Mix ............................................................................................................................................. 49 Peanut Butter Fudge .................................................................................................................................................... 50 Pepperoni Puffs............................................................................................................................................................ 51 Pigs in Blankets ............................................................................................................................................................ 52 Piña Colada .................................................................................................................................................................. 53 Puff Pastry Sausage Rolls ............................................................................................................................................. 54 Roasted Pumpkin Seeds............................................................................................................................................... 55 Rocky Road Fudge ........................................................................................................................................................ 56 Rocky Road Sandwiches............................................................................................................................................... 57 Shrimp Dip ................................................................................................................................................................... 58 Smoked Turkey Salad with Strawberries ..................................................................................................................... 59 Spinach Dip .................................................................................................................................................................. 60 Sweet Pumpkin Dip ...................................................................................................................................................... 61 Tangy Hot Cheese and Caper Spread........................................................................................................................... 62 Texas Style Guacamole ................................................................................................................................................ 63 Toffee Butter Crunch ................................................................................................................................................... 64 Tropical Fruit in Spiced Syrup ...................................................................................................................................... 65 Winter Fruit Waldorf Salad .......................................................................................................................................... 66

Holiday Breads............................................................................................................................................................67
Banana Bread ............................................................................................................................................................... 68 Banana Chocolate Chip Bread ..................................................................................................................................... 69 Biscuit Mix.................................................................................................................................................................... 70 Black Bun...................................................................................................................................................................... 71 Bran Muffins ................................................................................................................................................................ 73 Cheese Garlic Rolls, Red Lobster Style ......................................................................................................................... 74 Chocolate Zucchini Bread ............................................................................................................................................ 75 Christmas Morning Cinnamon Rolls ............................................................................................................................ 76 Coconut Oil Bread Recipe for bread machine ............................................................................................................. 77 Coffee Can Batter Bread .............................................................................................................................................. 78 Cousin Rosie's Pineapple Bread ................................................................................................................................... 79 Double Receipe For Pumpkin Bread ............................................................................................................................ 80 Page 4

Memory People Holiday Cookbook 2011
Fairview Inn Dinner Rolls ............................................................................................................................................. 81 German Onion Bread ................................................................................................................................................... 82 German Soft Pretzels ................................................................................................................................................... 83 Good Morning Muffins ................................................................................................................................................ 85 Grandma Mohr's Bun................................................................................................................................................... 86 Holladay Family Buttermilk Biscuits............................................................................................................................. 87 Hot Rolls ....................................................................................................................................................................... 88 Italian Cracked Wheat Bread ....................................................................................................................................... 89 Lil's Banana Bread ........................................................................................................................................................ 90 Linda's Sticky Buns ....................................................................................................................................................... 91 Non Dairy Bread Recipe ............................................................................................................................................... 92 Old-Fashioned Southern Baked Cornbread ................................................................................................................. 93 Pilgrims Pumpkin Bread ............................................................................................................................................... 95 Pumpkin Bread............................................................................................................................................................. 96 Pumpkin Roll ................................................................................................................................................................ 97 Sarah's Sopapillas......................................................................................................................................................... 98 Sour Cream Zucchini Bread Recipe .............................................................................................................................. 99 Swedish Kaffekrans .................................................................................................................................................... 100 Sweet Potato Muffins ................................................................................................................................................ 101 Zucchini Bread ........................................................................................................................................................... 102

Holiday Beverages ..................................................................................................................................................... 103
Apple Smoothie ......................................................................................................................................................... 104 Banana Smoothie ....................................................................................................................................................... 105 Black Forest Coffee .................................................................................................................................................... 106 Cafe Mexicano ........................................................................................................................................................... 107 Candy Cane Cocoa ..................................................................................................................................................... 108 Cappuccino Smoothie ................................................................................................................................................ 109 Champagne Punch ..................................................................................................................................................... 110 Cherry Smoothie ........................................................................................................................................................ 111 Christmas Cheer ......................................................................................................................................................... 112 Cider Cup.................................................................................................................................................................... 113 Coffee Chai ................................................................................................................................................................. 114 Page 5

Memory People Holiday Cookbook 2011
Crockpot Steaming Holiday Hot Punch ...................................................................................................................... 115 Fruity Island Punch .................................................................................................................................................... 116 Glogg .......................................................................................................................................................................... 117 Glorious Christmas Punch Recipe .............................................................................................................................. 118 Honey Breakfast Drink ............................................................................................................................................... 119 Holiday Drink ............................................................................................................................................................. 120 Hot Apple Pie Punch .................................................................................................................................................. 121 Hot Buttered Cinnamon Cider ................................................................................................................................... 122 Hot Caramel Apple Drink ........................................................................................................................................... 123 Ice Cream Punch ........................................................................................................................................................ 124 Mulled Cranberry Brew ............................................................................................................................................. 125 Nose Warmer Punch .................................................................................................................................................. 126 Peach Smoothie ......................................................................................................................................................... 127 Peachy Spiced Cider ................................................................................................................................................... 128 Pumpkin Pie Smoothie ............................................................................................................................................... 129 Simple Eggnog Recipe ................................................................................................................................................ 130 Sparkling Cranberry Blush.......................................................................................................................................... 131 Yellow Rose of Texas Punch ....................................................................................................................................... 132

Holiday Breakfast ...................................................................................................................................................... 133
Apple Hill Pancake ..................................................................................................................................................... 134 Aunt Florence's Fried Apples ..................................................................................................................................... 135 Ava's Spicy Breakfast Casserole ................................................................................................................................. 136 Baked French Toast.................................................................................................................................................... 137 Baked Oatmeal........................................................................................................................................................... 138 Breakfast Burrito ........................................................................................................................................................ 139 Breakfast Casserole Recipe ........................................................................................................................................ 140 Breakfast Supreme..................................................................................................................................................... 141 Classic Cheese Omelet ............................................................................................................................................... 142 Country Garden Omelet ............................................................................................................................................ 144 Creamy Scrambled Eggs ............................................................................................................................................. 145 Crumb Griddle Cakes ................................................................................................................................................. 146 Christmas Morning Breakfast .................................................................................................................................... 147 Page 6

Memory People Holiday Cookbook 2011
Hearty Sausage Mini Quiche ...................................................................................................................................... 148 Homemade Grapenut Cereal ..................................................................................................................................... 149 JoAn's Breakfast Cookies with Oatmeal .................................................................................................................... 150 Maebelle's Chocolate Gravy ...................................................................................................................................... 151 Mediterranean Sausage Braid ................................................................................................................................... 152 Mexican Potato Omelet ............................................................................................................................................. 153 Mrs. Elder's Apple Rolls ............................................................................................................................................. 155 Sausage & Egg Tostadas............................................................................................................................................. 156 Sausage Spinach Omelet Roll..................................................................................................................................... 157 Slow Cooker Sausage Breakfast Casserole ................................................................................................................ 158 Ultimate French Toast ............................................................................................................................................... 159 Uriah's Best Budget Breakfast ................................................................................................................................... 160

Holiday Cakes/Pies....................................................................................................................................................... 161
Alicia's Buttermilk Cake ............................................................................................................................................. 162 Amazing Coconut Pie ................................................................................................................................................. 163 Angel Food Cake ........................................................................................................................................................ 164 Apple Coffee Cake...................................................................................................................................................... 165 Apple Mincemeat Pie................................................................................................................................................. 166 Apple Pie .................................................................................................................................................................... 167 Apple Pecan Crumb Pie.............................................................................................................................................. 169 Aunt Wilma’s White Fruitcake ................................................................................................................................... 170 Boozy Cupcakes ......................................................................................................................................................... 171 Butter Pecan Pumpkin Pie ......................................................................................................................................... 174 Cherry Cake ................................................................................................................................................................ 176 Cherry Yum Yum Cake................................................................................................................................................ 177 Christmas Cake Recipe ............................................................................................................................................... 178 Christmas Rum Cake .................................................................................................................................................. 179 Cinnamon Coffee Cake .............................................................................................................................................. 180 Coconut Pecan Cake .................................................................................................................................................. 181 Dirt Cake .................................................................................................................................................................... 182 Easy Banoffee Pie....................................................................................................................................................... 183 Easy Pineapple Upside-Down Cake............................................................................................................................ 184 Page 7

Memory People Holiday Cookbook 2011
Egg Custard Pie .......................................................................................................................................................... 185 Eggnog Tube Cake ...................................................................................................................................................... 186 Elaine's Cottage Pie.................................................................................................................................................... 187 Frozen Peanut Butter Pie ........................................................................................................................................... 189 Gingerbread Cake ...................................................................................................................................................... 190 Ice Cream Sundae Pie ................................................................................................................................................ 191 Jello Shot Cupcakes.................................................................................................................................................... 192 Lemon Drop Cupcake ................................................................................................................................................. 194 Margarita Cupcake..................................................................................................................................................... 195 Mexican Wedding Cakes ............................................................................................................................................ 196 Mini Pumpkin Cheesecakes ....................................................................................................................................... 197 Mint Mojito Cupcake ................................................................................................................................................. 199 Mom's Poppy Seed Cake............................................................................................................................................ 201 No Bake Cheesecake .................................................................................................................................................. 202 Organic carrot cake .................................................................................................................................................... 203 Peanut Butter Chocolate Cups ................................................................................................................................... 204 Peanut Butter Kandy Kake ......................................................................................................................................... 205 Petite Cheesecakes .................................................................................................................................................... 206 Pie Crust ..................................................................................................................................................................... 207 Pina Colada Cupcake .................................................................................................................................................. 208 Pumpkin Cheese Pie................................................................................................................................................... 209 Pumpkin Chip Cream Pie............................................................................................................................................ 210 Pumpkin Pie (Dairy-Free) ........................................................................................................................................... 211 Pumpkin Pound Cake Recipe ..................................................................................................................................... 212 Pumpkin Whoopie Pies .............................................................................................................................................. 213 Raw Apple Pound Cake .............................................................................................................................................. 214 Rocky Road Pie........................................................................................................................................................... 215 Royal Icing .................................................................................................................................................................. 216 Sensational Double Layer Pumpkin Pie ..................................................................................................................... 217 Shirley Temple Cupcakes ........................................................................................................................................... 218 Slow Cooker Chocolate Lava Cake ............................................................................................................................. 220 Snowman Cake .......................................................................................................................................................... 221 Page 8

Memory People Holiday Cookbook 2011
Southern Pecan Pie .................................................................................................................................................... 222 Strawberry Daiquiri Cupcakes.................................................................................................................................... 223 Sweet Potato Pie With Three-Nut Topping ............................................................................................................... 224 Upside-Down Apple Pecan Pie................................................................................................................................... 225 White Russian Cupcake Recipe .................................................................................................................................. 226 Wonderful Cupcakes.................................................................................................................................................. 228 Caramel Apple Cupcake Recipe ............................................................................................................................. 229 Lemon Cream Cupcake Recipe .............................................................................................................................. 230 Black Forest Cupcake Recipe ................................................................................................................................. 231 Wild Blueberries and Cream Cupcake Recipe........................................................................................................ 231 Cinnamon Apple Pie Cupcake Recipe .................................................................................................................... 232 Browned Butter Frosting Recipe ............................................................................................................................ 232 Strawberry Cream Cheese Cupcake Recipe ........................................................................................................... 233 Cherry Blossom Cupcake Recipe ............................................................................................................................ 233 Zucchini – Oatmeal Spice Coffee Cake....................................................................................................................... 235

Holiday Cookies ......................................................................................................................................................... 236
Alfajores Recipe ......................................................................................................................................................... 237 Almond Biscotti.......................................................................................................................................................... 238 Amish Ginger Cookies ................................................................................................................................................ 239 Aunt Jackie's Pecan Tarts ........................................................................................................................................... 240 Basler Brunsli (Chocolate Almond Cookie) ................................................................................................................ 241 Big Chewy Oatmeal-Coconut (Chocolate Chip) Cookies ............................................................................................ 242 Biscochitos Traditional Cookies ................................................................................................................................. 243 Brazilian Pave ............................................................................................................................................................. 244 Butter Pecan Cookies ................................................................................................................................................. 245 Butterscotch Cookies ................................................................................................................................................. 246 Candy Cane Cookies ................................................................................................................................................... 247 Caramel Pecan Treasures........................................................................................................................................... 248 Cherry Almond Chews ............................................................................................................................................... 249 Cherry Pecan Meringue Cookies Recipe .................................................................................................................... 250 Chewy Orange-Almond Cookies ................................................................................................................................ 252 Chewy Brownie Cookies............................................................................................................................................. 253 Page 9

Memory People Holiday Cookbook 2011
Linda & Charlie Brown's Lemon Squares .................................................................................................................. 254 Chinese Noodle Treats ............................................................................................................................................... 255 Chocolate Billionaires ................................................................................................................................................ 256 Chocolate Candy Turtles Recipe ................................................................................................................................ 257 Chocolate Chip Bars ................................................................................................................................................... 258 Chocolate Chip Popcorn Bars..................................................................................................................................... 259 Chocolate Cornflake Cookie Recipe ........................................................................................................................... 261 Chocolate Covered Balls ............................................................................................................................................ 263 Chocolate Drop Cookies............................................................................................................................................. 264 Chocolate -Hazelnut Brownie Bites ........................................................................................................................... 265 Chocolate Macdamia Nut Cookies ............................................................................................................................. 266 Chocolate Mint Wafer Cookies Recipe ...................................................................................................................... 267 Chocolate Peanut Butter Cup Cookies ....................................................................................................................... 268 Chocolate Pizzelles..................................................................................................................................................... 269 Chocolate Pretzel Rings ............................................................................................................................................. 270 Chocolate-Filled Oat Bars .......................................................................................................................................... 271 Chocolate Truffle Cookies .......................................................................................................................................... 272 Christmas Stollen ....................................................................................................................................................... 273 Christmas Tree Cookies ............................................................................................................................................. 274 Cinnamon Almond Cookies........................................................................................................................................ 276 Classic Lace Cookies Recipe ....................................................................................................................................... 277 Coconut Clouds .......................................................................................................................................................... 279 Coconut Macaroons................................................................................................................................................... 280 Coconut Macaroons................................................................................................................................................... 281 Cranberry Hootycreeks .............................................................................................................................................. 282 Cream Cheese Cake Mix Cookies ............................................................................................................................... 283 Cream Cheese Cupcakes ............................................................................................................................................ 284 Cream Wafers ............................................................................................................................................................ 285 Currant Scones ........................................................................................................................................................... 286 Danish Puff Coffeecake .............................................................................................................................................. 287 Double-drizzle Pecan Cookies .................................................................................................................................... 289 Domino Brownies ...................................................................................................................................................... 290 Page 10

Memory People Holiday Cookbook 2011
Double Chocolate Fudge ............................................................................................................................................ 291 Double Chocolate Crisps ............................................................................................................................................ 292 Easy Clothespin Cookies ............................................................................................................................................ 293 Friendly Ghosts .......................................................................................................................................................... 294 Frying Pan Cookies ..................................................................................................................................................... 297 Ginger Crinkles ........................................................................................................................................................... 298 Gingerbread Men....................................................................................................................................................... 299 Hello Dolly .................................................................................................................................................................. 300 Holly Cookies.............................................................................................................................................................. 301 Homemade Graham Crackers .................................................................................................................................... 302 Homemade Turtles .................................................................................................................................................... 303 Italian Pizzelles Recipe - Italian Wafer Cookies Recipe .............................................................................................. 304 Italian Wedding Cookies ............................................................................................................................................ 307 Jam Roly Poly ............................................................................................................................................................. 308 Jose Cuervo Cookies .................................................................................................................................................. 309 Knock You Naked Brownies ....................................................................................................................................... 310 Laura Bush's Cowboy Cookies.................................................................................................................................... 311 Lemon Crisps .............................................................................................................................................................. 312 Lilli Cresents …….. (LILLI KIFLI) .................................................................................................................................... 313 Lynne's Cowboy Cookies ............................................................................................................................................ 314 M & M Cookies .......................................................................................................................................................... 315 Mexican Orange Sugar Cookies Recipes .................................................................................................................... 316 Monster Cookies ........................................................................................................................................................ 318 Muddy Buddies .......................................................................................................................................................... 319 Nana's Jam-Jams ........................................................................................................................................................ 320 Oatmeal Raisin Spice Cookies in a Jar ........................................................................................................................ 321 Orange Dreams .......................................................................................................................................................... 323 Orange Smoothies ..................................................................................................................................................... 324 Oreo Cookie Balls ....................................................................................................................................................... 325 Oreo Cookie Truffles .................................................................................................................................................. 326 PMS Cookies .............................................................................................................................................................. 327 Palmier Cookies Recipe - Elephant Ear Cookies Recipe ............................................................................................. 328 Page 11

Memory People Holiday Cookbook 2011
Peanut Blossoms ........................................................................................................................................................ 330 Peanut butter cheesecake brownie babies ............................................................................................................... 331 Peanut Crisps ............................................................................................................................................................. 332 Pecan Shortbreads ..................................................................................................................................................... 333 Pecan Tasties ............................................................................................................................................................. 335 Peppermint Bark ........................................................................................................................................................ 336 Peppermint Pinwheels ............................................................................................................................................... 337 Peppermint Whoopie Pies ......................................................................................................................................... 338 Pistachio Christmas Ribbon Bars ............................................................................................................................... 340 Poinsettia Cookies...................................................................................................................................................... 341 Popcorn Balls Recipe.................................................................................................................................................. 342 Pumpkin Whoopie Pies .............................................................................................................................................. 343 Quick Kalacs ............................................................................................................................................................... 345 Raspberry Treasures .................................................................................................................................................. 346 Ricotta Cookies .......................................................................................................................................................... 347 Rocky Road Brownies................................................................................................................................................. 348 Roly Poly .................................................................................................................................................................... 349 Rosettes ..................................................................................................................................................................... 350 Rum Truffle ................................................................................................................................................................ 351 Russian Tea Cakes ...................................................................................................................................................... 352 Sand Tarts .................................................................................................................................................................. 353 Sawdust Pudding ....................................................................................................................................................... 354 Seven Layer Cookies .................................................................................................................................................. 355 Shortbread Cookie Recipe ......................................................................................................................................... 356 Shortbread Cookies.................................................................................................................................................... 357 Shortbread Tarts with Cream Filling .......................................................................................................................... 359 Snickerdoodles ........................................................................................................................................................... 360 Snickers Cookies ........................................................................................................................................................ 361 Sour Cream Drops ...................................................................................................................................................... 362 Spanish Sand Cookies ................................................................................................................................................ 363 Speedy Brownies........................................................................................................................................................ 364 Spicy Pumpkin Bars .................................................................................................................................................... 365 Page 12

Memory People Holiday Cookbook 2011
Spicy Zucchini Oatmeal Cookies ................................................................................................................................ 366 Sugar Cookies - Hazel Urban ...................................................................................................................................... 367 Sugar Cookies – Leeanne Chames ............................................................................................................................. 367 Sugared Cherry Jewels ............................................................................................................................................... 369 The Original Nanaimo Bar .......................................................................................................................................... 370 Thumbprint Cookies................................................................................................................................................... 372 Vanilla Butter Rollouts ............................................................................................................................................... 373 Vanilla Half-moons..................................................................................................................................................... 374 Waffle Iron Cookies ................................................................................................................................................... 375

Holiday Desserts ...................................................................................................................................................... 376
Aunt Toot's Rice Pudding ........................................................................................................................................... 377 Cherries Jubilee.......................................................................................................................................................... 378 Chocolate Eclair Dessert ............................................................................................................................................ 379 Christmas Pudding / Carrot Pudding ......................................................................................................................... 380 Classic Creamy Cheesecake ....................................................................................................................................... 382 Cream Puffs................................................................................................................................................................ 384 Den’s ice cream recipe ............................................................................................................................................... 386 Dream Cream Puffs .................................................................................................................................................... 387 Easy Peach Cobbler .................................................................................................................................................... 389 Ice Cream-Strawberry Strata ..................................................................................................................................... 390 Fat Man's Misery ....................................................................................................................................................... 392 Pear & Ginger Cheesecake......................................................................................................................................... 393 Perfect Bread and Butter Pudding ............................................................................................................................. 395 Scottish Tablet ........................................................................................................................................................... 396 Struffoli Honey Balls................................................................................................................................................... 397

Holiday Main Dishes ............................................................................................................................................. 399
After-Christmas Turkey Potpie .................................................................................................................................. 400 Almond Chicken & Strawberry-Balsamic Sauce......................................................................................................... 402 Almond-Crusted Pork Loin ......................................................................................................................................... 404 Alice Springs Chicken ................................................................................................................................................. 406 Always-Tender Roasted Turkey ................................................................................................................................. 407 Almost Hamburger Helper ......................................................................................................................................... 409 Page 13

Memory People Holiday Cookbook 2011
Chili Mac ................................................................................................................................................................ 409 Stroganoff .............................................................................................................................................................. 409 Potato Beef Casserole ............................................................................................................................................ 410 Quick Lasagna ........................................................................................................................................................ 410 Barbecue Sauce.......................................................................................................................................................... 411 Beef Barbecue (Sloppy Joes) ...................................................................................................................................... 412 Beverly Turkey Recipe................................................................................................................................................ 413 Biscuit Pizza Pot Pies .................................................................................................................................................. 414 Broccoli Cheese Soup................................................................................................................................................. 415 Bubble And Squeak .................................................................................................................................................... 416 Broccoli and Rice Casserole ....................................................................................................................................... 417 Charcoal Grill Turkey .................................................................................................................................................. 418 Cheesy Vegetable Chowder ....................................................................................................................................... 420 Chicago-Style Hot Dog ............................................................................................................................................... 421 Chicken (or Turkey) Ala King ...................................................................................................................................... 422 Chicken-Broccoli au Gratin ........................................................................................................................................ 423 Chicken Pockets ......................................................................................................................................................... 424 Chicken Pot Pie .......................................................................................................................................................... 425 Chinese Chicken ......................................................................................................................................................... 426 Comfort Chicken ........................................................................................................................................................ 427 Corn Casserole ........................................................................................................................................................... 428 Corn Dog Muffins ....................................................................................................................................................... 429 Corn Dogs................................................................................................................................................................... 430 Creamy Onion Lasagna .............................................................................................................................................. 431 Creamy Turkey Pot Pies ............................................................................................................................................. 433 Crescent Dogs ............................................................................................................................................................ 434 Dad’s Upside Down Turkey ........................................................................................................................................ 435 Detroit-Style Coney Dogs ........................................................................................................................................... 436 Easy Layered Taco Pie ................................................................................................................................................ 437 Ham & Cheese Biscuits .............................................................................................................................................. 438 Ham and Spinach Quiche ........................................................................................................................................... 439 Hamburger Soup ........................................................................................................................................................ 440 Page 14

Memory People Holiday Cookbook 2011
Honey Mustard Chicken ............................................................................................................................................ 441 Killer Bacon-Cheese Dogs .......................................................................................................................................... 442 Laura meatball soup .................................................................................................................................................. 443 Leftover Dog Pile........................................................................................................................................................ 444 Makeover Chicken Potpies ........................................................................................................................................ 445 Marrakech chicken and lentils ................................................................................................................................... 447 Mashed Potato Stuffing ............................................................................................................................................. 448 Meatballs with root beer BBQ sauce ......................................................................................................................... 449 Mediterranean Vegetable Casserole ......................................................................................................................... 451 Mexican mix so good ................................................................................................................................................. 452 Myrna's Turkey Burger Soup ..................................................................................................................................... 453 Navy Bean Soup ......................................................................................................................................................... 454 No-Fuss Beef Roast Recipe ........................................................................................................................................ 455 Oven Roasted Pork Butt with Garlic, Sage and Mustard ........................................................................................... 456 Oven Stew .................................................................................................................................................................. 457 PJ's Famous Chicken Pot Pie ...................................................................................................................................... 458 Pizza Dogs .................................................................................................................................................................. 459 Plantain Mash with Bacon ......................................................................................................................................... 460 Potato, Spinach and Broccoli Bake ............................................................................................................................ 461 Red Beans & Rice ....................................................................................................................................................... 462 Root Beer Barbecue Sauce Bon Appétit .................................................................................................................... 463 Salisbury Steak with Mushroom Gravy ...................................................................................................................... 464 Sausage Casserole...................................................................................................................................................... 465 Scottish Stovies .......................................................................................................................................................... 466 Seattle Cream Cheese Dogs ....................................................................................................................................... 467 Southwestern Pork & Pasta ....................................................................................................................................... 468 String Bean, Ham, and Potato Soup........................................................................................................................... 470 Sweet Potato Casserole ............................................................................................................................................. 471 Swirl Bread Panini with Smoked Turkey, Cheddar and Cranberry Chutney .............................................................. 472 Swiss Steak and Potatoes .......................................................................................................................................... 473 Thanksgiving Popcorn Turkey .................................................................................................................................... 474 Toad in the hole ......................................................................................................................................................... 475 Page 15

Memory People Holiday Cookbook 2011
Tuscan Pork Stew Recipe ........................................................................................................................................... 476 Vegetarian Reubens ................................................................................................................................................... 478

Holiday Vegetables & Side Dishes ...................................................................................................................... 479
Apple Dumplings ........................................................................................................................................................ 480 Apple Fritters ............................................................................................................................................................. 481 Apple Glazed Sausage and Bacon .............................................................................................................................. 483 Bad Girl Beans ............................................................................................................................................................ 484 Baked Corn ................................................................................................................................................................. 485 BLT Macaroni Salad.................................................................................................................................................... 486 Cheese Potatoes ........................................................................................................................................................ 487 Classic Baked Corn Pudding ....................................................................................................................................... 488 Delicious Cream Corn................................................................................................................................................. 489 Easy Fluffy Mashed Potatoes ..................................................................................................................................... 490 Potato Gatto .............................................................................................................................................................. 491 Heavenly Sweet Potatoes .......................................................................................................................................... 493 Mediterranean Baked Spinach .................................................................................................................................. 494 Moist Poultry Dressing Mushrooms .......................................................................................................................... 495 Muffin Pan Popovers ................................................................................................................................................. 496 My Dad's Stuffing ....................................................................................................................................................... 498 Peas with Butter-Toasted Almonds ........................................................................................................................... 499 Peas and Corn with Thyme Butter ............................................................................................................................. 500 Quick and tasty coconut “spuds” (potatoes) ............................................................................................................. 501 Roasted Garlic Mashed Potatoes - the Best You've Ever Had ................................................................................... 502 Sausage Stuffing......................................................................................................................................................... 503 Scarborough Fair Stuffing .......................................................................................................................................... 504 Slow Cooker Mashed Potato Recipe .......................................................................................................................... 506 Sour Cream Potatoes ................................................................................................................................................. 507 Southern Green Beans ............................................................................................................................................... 508 Southwest Cornbread Dressing ................................................................................................................................. 509 Sweet Potato Fries ..................................................................................................................................................... 511 Sweet Potato with orange juice ................................................................................................................................. 512 Yams and Apples ........................................................................................................................................................ 513 Page 16

Memory People Holiday Cookbook 2011
Yellow rice and sausage ............................................................................................................................................. 514

Miscellaneous Stuff ................................................................................................................................................... 515
Baking Tips and Information ...................................................................................................................................... 516 To Change To ............................................................................................................................................................. 518 Conversion Table for Cooking .................................................................................................................................... 519 U.S. to Metric ......................................................................................................................................................... 519 Metric to U.S. ......................................................................................................................................................... 519 Cooking Conversion Tables ........................................................................................................................................ 521 Liquid And Volume Measures ................................................................................................................................ 521 Dry Measure .......................................................................................................................................................... 522 Oven Temperature................................................................................................................................................. 522 Metric Conversion Table ........................................................................................................................................ 523 Cooking Volume Conversion Tables .......................................................................................................................... 524 Liquid Measure ...................................................................................................................................................... 524 Liquid And Dry Measure ........................................................................................................................................ 524 Essence (Emeril's Creole Seasoning) .......................................................................................................................... 526 Five Secrets to Making Better Cookies ...................................................................................................................... 527 General Cooking Tips and Information ...................................................................................................................... 528 Holiday Wines ............................................................................................................................................................ 529 Laundry Soap ............................................................................................................................................................. 530 Making half a recipe .................................................................................................................................................. 531 National Turkey Federation Fact Sheet ..................................................................................................................... 532 Standard Australian Cooking Measurements ............................................................................................................ 533 Substitutions for Food Ingredients ............................................................................................................................ 535 Troubleshooting Cookies ........................................................................................................................................... 538 Turkey Roasting Times from the National Turkey Federation ................................................................................... 539 Turkey Thawing Hints from the National Turkey Federation .................................................................................... 541 UK/USA ...................................................................................................................................................................... 542 Food Equivalents.................................................................................................................................................... 542 Volume to Weight Conversion Table ......................................................................................................................... 544

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Memory People Holiday Cookbook 2011

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Memory People Holiday Cookbook 2011

Holiday Appetizers

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Memory People Holiday Cookbook 2011
Ambrosia Fruit Salad

      

1 small (2 1/2-pound) golden sweet pineapple, crown and rind removed, “eyes” cut out 6 seedless clementine oranges, peeled, separated into segments 1 pint(s) strawberries, hulled, halved 2 kiwifruit, peeled, halved lengthwise, cut into slices 3/4 cup(s) dried unsweetened coconut chips or shavings Vanilla yogurt or sweetened sour cream Fresh mint leaves, for garnish (optional)

Directions 1. Quarter pineapple lengthwise; remove core. Cut crosswise into small chunks. Place in large serving bowl. Add clementine segments, strawberries, kiwifruit, and coconut; gently toss. 2. Spoon into dessert glasses. Top with a dollop of vanilla yogurt or sweetened sour cream. Garnish with mint sprigs if desired.

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Memory People Holiday Cookbook 2011
Apple Cheddar Appetizers
Hazel Urban 1 cup mayonnaise 2 tsp. Worcestershire sauce 1 cup (4 ounces) shredded sharp cheddar cheese 1 medium onion, chopped 3/4 cup slivered almonds, chopped 6 bacon strips, cooked and crumbled 1 loaf (1 pound) French bread In a bowl, combine the mayonnaise and Worcesteshire sauce; stir in cheese, onion, almonds and bacon. Cut bread into 1/2 " slices; spread with cheese mixture. Cut slices in half; place on a greased baking sheet. Bake at 400 degrees for 8-10 minutes or until bubbly. Makes 4 dozen.

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Memory People Holiday Cookbook 2011
Apple-Grapefruit Salad

Lime-Honey Dressing     Salad     Salad greens 3 unpeeled red or green apples, sliced 2 grapefruits, peeled, sectioned 1/2 cup pomegranate seeds 3 tablespoons frozen (thawed) limeade or lemonade concentrate 3 tablespoons honey 3 tablespoons vegetable oil or sour cream 1/4 teaspoon poppy seed

1. In tightly covered container, shake all dressing ingredients until well blended. Refrigerate until serving time. 2. Arrange salad greens on individual salad plates; top with apple slices, grapefruit sections and pomegranate seeds. Serve with dressing. Makes 6 servings

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Memory People Holiday Cookbook 2011
Banana-Kiwi Salad
From EatingWell.com Put away any preconceived notions of Grandma's fruit salad. This unusual combination of tropical fruit in a savory shallot vinaigrette will have you dreaming of the tropics.

Ingredients             Directions 1. Whisk lime juice, oil, shallot, vinegar, honey, salt, and cayenne in a medium bowl. Add kiwis, bananas, bell pepper, and mint; toss to coat. Serve sprinkled with cashews. 2 tablespoon(s) lime juice 1 tablespoon(s) canola oil 1 tablespoon(s) minced shallot 2 teaspoon(s) rice vinegar 1 teaspoon(s) honey 1/4 teaspoon(s) salt 1 pinch(s) cayenne pepper, or to taste 4 kiwis, peeled and diced 2 firm ripe bananas, cut diagonally into 1/2-inch-thick slices 1/2 cup(s) diced red bell pepper 2 tablespoon(s) thinly sliced fresh mint 2 tablespoon(s) chopped cashews, toasted

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Memory People Holiday Cookbook 2011
Beer
Rick Phelps Beer. !2 oz. Bottle I Cold Mug Enjoy...I choose to not eat when I drink, but some say Pizza, Popcorn, Pretzels, or Peanuts are good with, Beer. I found the best thing to go with Beer, is more Beer.

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Memory People Holiday Cookbook 2011
Blizzard Party Mix

2 cups oven-toasted cereal squares 2 cups small pretzel twists 1 cup dry roasted peanuts 1 cup (about 20) coarsely chopped caramels 2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Premier White Morsels 1. Spray 13 x 9-inch baking pan with nonstick cooking spray. 2. Combine cereal, pretzels, peanuts and caramels in large bowl. 3. Microwave morsels in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Pour over cereal mixture; stir to coat evenly. 4. Spread mixture into prepared baking pan; let stand for 20 to 30 minutes or until firm. Break into bite-size pieces. Makes 8 servings.

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Memory People Holiday Cookbook 2011
Bob's Shrimp Ball
From AnnMarie My youngest son, Bob, is always asked to bring this Shrimp Ball and sauce wherever he goes so I asked him if I could use it. Not sure where it actually came from but everyone likes it. Bob's Shrimp Ball Ingredients: 2 (8 oz packages of brick Philly cream cheese) 1 small onion minced 3 (4.25 oz cans baby shrimp) Horseradish (Bob uses homemade) Leave the cream cheese out for awhile it makes it easier to mash, it should be semi-smooth. Drain the shrimp place in a bowl and mash, with a fork till flaky. Peel and mince 1 small yellow onion. Combine all 3 items, blending well. Line a round bowl with plastic wrap add mixture and chill for 2 to 4 hours. TO SERVE: Turn bowl upside down on platter and release mixture to platter. Pour sauce over ball serve with crackers. Sauce: 1 oz lemon juice with some rind 1 14ozbottledcatsup) 4 tbs. bottled horseradish ( or start with 2 tsp. homemade) to taste. Mix well you can use any cracker like water crackers, plain Ritz etc. This looks pretty if you use a glass dish or platter, place the shrimp ball in a smaller dish in the center pour the sauce over it and place the crackers around the larger plate.

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Memory People Holiday Cookbook 2011
Butterscotch Party Mix

A new twist on party mixes, combining sweet butterscotch and chewy caramel with nuts, pretzels and cereal. 2 cups oven-toasted cereal squares 2 cups small pretzel twists 1 cup dry roasted peanuts 1 cup caramels, unwrapped, coarsely chopped 1 (11-ounce) package NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels 1. Coat 13 x 9-inch baking pan with nonstick cooking spray. 2. Combine cereal, pretzels, peanuts and caramels in large bowl. Place morsels in medium, microwave-safe bowl. Microwave on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10 to 20-second intervals, stirring until smooth. Pour over cereal mixture; stir to coat evenly. 3. Spread mixture into prepared baking pan; let stand for 20 to 30 minutes or until firm. Break into small pieces. Makes 8 servings.

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Memory People Holiday Cookbook 2011
California Sushi Canapés

Capture the authentic flavors of California rolls in your own kitchen with these impressive sushi appetizers! Rice    Sauce    3 tablespoons mayonnaise 2 teaspoons finely chopped gingerroot 1 teaspoon roasted red chili paste 1 cup water 3/4 cup uncooked sushi rice 2 tablespoons seasoned rice vinegar

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Memory People Holiday Cookbook 2011
Canapés      1 small English (seedless) cucumber 1 sheet roasted seaweed nori sheets (8x7 inch; from 1-oz package), cut into 8 rows by 4 rows 2 tablespoons sesame seed, toasted 1/2 avocado, peeled, cut lengthwise into thin slices 1/2 red bell pepper, finely chopped (or thinly sliced carrot or very small pieces of avocado)

1. In 1-quart saucepan, heat 1 cup water and the rice to boiling. Reduce heat to low. Cover; simmer 15 to 20 minutes or until tender. Transfer to large bowl, tossing rice with chopsticks or 2 forks to cool slightly. Gradually add vinegar, tossing constantly. Cover bowl with damp towel; cool rice about 45 minutes or until room temperature. 2. Meanwhile, in small bowl, stir together sauce ingredients. Cover; refrigerate until ready to assemble canapés. 3. Cut cucumber into 32 slices, each about 1/4 inch thick. Arrange on serving platter. For each canapé, place 1 piece of nori on each cucumber slice. Top each with about 1/4 teaspoon sauce. Scoop rice using 1 measuring teaspoon, pressing rice against side of bowl to pack into spoon and hold shape of spoon. Carefully remove rice from spoon; dip flat side into sesame seed and place, flat side down, on sauce. If necessary, carefully reshape rice with fingers. Top with bell pepper or other toppings (or a combination). Serve immediately, or cover and refrigerate up to 2 hours. Makes 16 servings (2 appetizers each)

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Memory People Holiday Cookbook 2011
Cheese Sticks
1 cup all-purpose flour 1/2 teaspoon baking powder 1 cup shredded cheddar cheese 1/2 cup butter 3 tablespoons ice water 1. Preheat oven to 400°F (205°C). 2. Combine all ingredients,except water, with a pastry blender until mixture resembles coarse crumbs. Add water and mixing will. 3. Form into strips with a cookie press. Bake on an ungreased baking sheet for 8 to 10 minutes. Serve warm or cold. Makes about 28.

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Memory People Holiday Cookbook 2011
Cheeseball
Diana Holbrook Wedemeyer

2 8 ounce packages cream cheese 1 16 ounce package of sharp cheddar cheese 2 heaping teaspoons horseradish 2 packages dried beef- cut up 1 medium to large onion chopped finely Mix ingredients together and shape into ball.

Page 31

Memory People Holiday Cookbook 2011
Cheesy Mexican Appetizer

Easy Cheesy Mexican Style Appetizer Diana Rattray

A Mexican-style appetizer recipe with bean dip, cheese, jalapeno peppers, chili sauce, guacamole, and tortilla chips. Feel free to use a little sour cream to garnish this appetizer.

Cook Time: 15 minutes

Total Time: 15 minutes

Ingredients:

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4 dozen tortilla chip rounds (larger chips, not bite-size) 2 cans(about 8 ounces each) bean dip 1 jar (12 ounces) sliced nacho-style jalapeno rings (more if you want 2 rings on each appetizer) 3/4 cup chili sauce or salsa 12 slices cheese, cut in quarters guacamole, about 2 cups Preparation:

Preheat oven to 350°. Arrange tortilla chips in one layer on baking sheets. On each tortilla chip round, spread bean dip. Place a jalapeno ring or two on the bean dip. Drizzle a little salsa or chili sauce over the top and place a cheese slice on each. Bake until cheese melts, about 10 to 15 minutes. Top each with a small dollop of guacamole. Makes about 4 dozen appetizers.

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Memory People Holiday Cookbook 2011
Chocolata Rum Balls
Ingredients: * 4 ounces semisweet chocolate, cut into small pieces * 4 ounces bittersweet chocolate, cut into small pieces * 1 stick butter, cut into small pieces * 4 cups powdered sugar * 2 tablespoons dark rum * Chocolate sprinkles, for rolling These delicious treats take only 10 minutes to prepare and 10 minutes to cook and make about 24 rum balls. We got the recipe from a local bakery. Directions: In a medium bowl, combine the 2 types of chocolate and melt over a double boiler. (Or in a metal bowl over a pot of simmering water.) Whisk in the butter pieces. Whisk in the sugar and the rum. Put the sprinkles in a bowl. Roll the chocolate mixture into small balls, about 1 1/2 inches each. Roll them in the sprinkles until they are fully coated. Store them in an airtight container.

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Memory People Holiday Cookbook 2011
Cranberry Dip Spread
Laurie Horner

1 cup water 1 cup sugar 12 oz fresh cranberries 1/2 cup apricot preserves-cut in pieces 2 tbs lemon juice 2 pkg cream cheese slivered almonds (optional) Boil sugar and water together for 5 minutes. Add cranberries and cook until they all pop. Add preserves and lemon juice-stir. Add slivered almonds. Let cool. Pour over the 2 blocks of cream cheese and serve with crackers.

Page 34

Memory People Holiday Cookbook 2011
Easy Dog Biscuits

A quick, 3-ingredient treat for your dog! 3 small(2-1/2 ounce) jars Second Stage baby food meat 9 tablespoons powdered milk 13 tablespoons wheat germ Form into small balls. Bake at 350F degrees for 12 minutes. Store in refrigerator.

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Memory People Holiday Cookbook 2011
Easy Fruit Salad

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1 container (6 ounces) Yoplait® Original plain yogurt (about 2/3 cup) 1 tablespoon honey 1 tablespoon lemon juice 1 can (11 ounces) mandarin orange segments, chilled and drained 1 can (8 ounces) pineapple chunks in syrup, chilled and drained 1 red apple, sliced 1 cup seedless grapes 1 cup bite-size pieces salad greens

1. Mix yogurt, honey and lemon juice in medium bowl. Stir in remaining ingredients. Makes 4 servings

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Memory People Holiday Cookbook 2011
Fantasy Fudge

Yes, this is the original Fantasy Fudge recipe from the back of the Kraft Marshmallow Creme jar. We'll never know why they changed the recipe on us, but we've preserved the recipe for you right here. Makes about 117 3 cups sugar 3/4 cup margarine 2/3 cup evaporated milk 1 12-oz. (340 g) package semi-sweet chocolate chips 1 7-oz. (198 g) jar Kraft Marshmallow creme 1 cup chopped nuts 1 teaspoon vanilla extract Traditional method: Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares. Microwave method: Microwave margarine in 4-quart microwave-safe bowl on HIGH (100%) 1 minute or until melted. Add sugar and milk; mix well. Microwave on HIGH 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. Continue microwaving on HIGH 5-1/2 minutes; stir after 3 minutes. Stir in chips until melted. Add remaining ingredients; mix well. Pour into greased 13 x 9-inch baking pan. Cool at room temperature; cut into squares. Makes 3 pounds. Note: Can be made in a smaller pan for thicker squares (yield will be reduced).

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Memory People Holiday Cookbook 2011
Fruit Salad with Lime Yogurt

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Fruit salad: 1 large ripe honeydew melon, seeded and cut into 1 1/2-inch chunks 1 pinch(s) strawberries, hulled and halved 1/4 cup(s) fresh lime juice 2 tablespoon(s) sugar Lime yogurt: 2 cup(s) nonfat plain yogurt 1/4 cup(s) sugar 1 tablespoon(s) freshly grated lime zest 1 tablespoon(s) fresh lime juice

Directions 1. In a large bowl, toss melon, strawberries, lime juice and sugar. Let stand for 15 minutes, stirring occasionally. 2. Meanwhile, in a small bowl, combine yogurt, sugar, lime zest and juice, stirring until sugar is dissolved. Cover and refrigerate until chilled. 3. Serve fruit salad with lime yogurt.

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Memory People Holiday Cookbook 2011
Ham Pinwheels (Roll-Ups)
Leeanne Chames

Ingredients: 1 pkg. (8 oz.) cream cheese ¼ c. chopped black olives 2 T. mayo 2 T. chopped green onion 1 t. dry mustard ½ t. paprika ¼ t. salt ¼ t. pepper Ham Tortillas Beat cream cheese. Stir in all but ham and tortillas. Spread some mixture on a tortilla. Lay ham on top. Roll up. Freeze for 30 minutes. Insert a toothpick approx. every inch. Slice.

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Memory People Holiday Cookbook 2011
Holiday Baked Fruit
Ingredients: 8 oz. can apricot halves, drained 15 oz. can whole plums, drained, sliced and pitted 8 oz. can pear halves, drained 15 oz. can peach halves, drained 4 oz. can pineapple slices or chucks, undrained 2 tablespoons packed brown sugar 1 tablespoon soft margarine 1/4 teaspoon ground cinnamon 1/8 teaspoon ground clove 1/4 teaspoon ground mace Garnish: 2 oz. whole fresh cranberries 2 1/4" thick orange slices Directions: As this dish bakes, the robust aroma of the spices fill the air with holiday cheer! Arrange fruit, except pineapple, as desired (can be placed in rows in the pan or mixed all together.)in a greased 9by-13 inch baking pan. Drain pineapple, reserving 1/4 cup of the juice. Lay pineapple over the fruit in the pan. In a saucepan, combine the pineapple juice, brown sugar, margarine, and spices. Cook and stir until sugar is dissolved and margarine is melted. Pour over the fruit. Bake uncovered at 350 degress F for 20-25 minutes or until heated through. While fruit is baking, prepare garnish. Combine the cranberries and orange slices in a food processer and chop fine. Serve warm in compote dishes. Garnish with cranberry orange confetti. Makes about 8 servings.

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Memory People Holiday Cookbook 2011
Hot Artichoke Dip
Leeanne Chames

Ingredients: 1 12 oz. jar Artichokes 8 oz. cream cheese ¾ c. fresh grated parmesan cheese 1 c. mayonnaise 1 4oz. can diced green chilis Grated cheddar cheese Drain the artichokes and chop. Mix all ingredients together except for cheddar cheese, turn into an 8 x 8 pan. Top with cheddar cheese and bake at 350 for 45 minutes. Serve warm with crackers, cubed French bread, or chips.

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Memory People Holiday Cookbook 2011
Hot Crab Dip
Hazel Urban

1 can (7 1/2 oz.) Crab meat 1 package (8 oz.) Cream Cheese 2 tsp. Worcestershire Sauce 1 Tbsp. Milk Combine cream cheese, milk, worcestershire sauce. Drain and flake crab meat. Add to cream cheese mixture. Place in pie pan. Bake at 350 degrees for 15 minutes and top with 2 Tbsp. toasted slivered almonds. Serve with crackers.

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Memory People Holiday Cookbook 2011
Hot Crab Spread
From Wilma

There was a time when crab was one of our regular indulgences. Dungeness crab, of course. We liked it cold served with mayonnaise. Our fingers would drip with crab juice as we cracked open the legs and worked out the delicious morsels inside. We weren't very imaginative in our accompanying dishes, almost always serving potato salad and garlic bread with the crab. Later on I found a recipe for a Hot Crab Spread that I often made especially to take or serve for holiday gatherings. I haven't made it recently what with the price of crab today, but will have to splurge again soon for my crab fix. Hot Crab Spread 8 ounces cream cheese 1/2 teaspoon cream style horseradish 6 1/2 ounce can flaked crab meat 2 tablespoons finely chopped onion 1 tablespoon milk 1/4 teaspoon salt dash pepper Combine and blend well. Spoon into oven proof dish. Sprinkle with 1/3rd cup toasted slivered almonds. Bake in a 375 degree oven for 15 minutes. Serve hot with crackers.

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Memory People Holiday Cookbook 2011
Hot Sausage Dip
Leeanne Chames

Ingredients: 1 pkg. Jimmy Dean Sausage 2 bricks Cream Cheese 1 c. salsa 1 large loaf Sour Dough Bread Brown and crumble sausage in frying pan. Drain. Add cream cheese and stir until melted. Transfer to crock pot and add salsa. Stir well and heat through. Cut bread into bite-sized cubes for dipping.

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Memory People Holiday Cookbook 2011
Italian Chopped Salad in Shells

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Prep Time: 3 hrs Total Time: 3 hrs 10 mins Yield: 36 appetizers

About This Recipe
"I just found this on Recipegoldmine.com. Haven't made this yet, but they sound like an incredible appetizer for a cookout or picnic. Prep time includes 2 hour chilling time."

Ingredients
o o o o o o o o
1 (16 ounce) packages jumbo pasta shells 4 cups chopped romaine lettuce 1/2 cup chopped fresh basil 1 cup coarsely chopped cooked chicken 1 cup coarsely chopped tomatoes 3/4 cup coarsely chopped cucumbers 3 ounces italian hard salami, chopped 1/3 cup roasted garlic vinaigrette dressing

Directions
1. 2. 3. 4. 5. 6. Cook pasta shells as directed on the package. Drain and cool. Place remaining ingredients except vinaigrette in a medium bowl. Pour vinaigrette over the salad, toss to coat. Stuff the shells with the salad. Cover and refrigerate 2 hours before serving.

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Memory People Holiday Cookbook 2011
Kris Kringle Salad
Leeanne Chames

1 6 oz. pkg of cherry jello 1 C. hot water 1 qt. frozen strawberries (halved) 1 13 1/2 oz. can pineapple chunks 1 pt. sour cream Dissolve Jello in hot water. Add pineapple pieces and strawberries to juice. Stir thoroughly. Pour half of mixture into a 12x9 1/2 in pan and refridgerate until firm. Remove from refrigerator and spread sour cream evenly over top. Add remaining half of gelatin mixture and return to refrigerator. Chill until firm.

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Memory People Holiday Cookbook 2011
Melon-and-Strawberry Salad with Spicy Lemongrass Syrup
Chiles add subtle heat to this exceptional fruit salad. Grace Parisi likes using any syrup left in the fruit bowl for cocktails; she mixes a little of it into rum and pours the drink over ice. By Grace Parisi

Ingredients          Directions 1. Set a medium bowl in a large bowl filled with ice. In a medium saucepan, combine the lemongrass, chiles, lime zest, and sugar with 1 cup of water and bring to boil, stirring until the sugar is dissolved. Simmer until slightly thickened, about 8 minutes. Transfer to the ice water bath and let chill for 15 minutes. 2. In a large bowl, toss the strawberries with the melon and mint. Strain the cooled lemongrass syrup over the fruit and toss gently. Refrigerate just until slightly chilled. 3. In a bowl, stir the ginger into the crème fraîche. Spoon the fruit salad into bowls, top with a dollop of the ginger cream, and serve. 2 plump lemongrass stalks, bruised and coarsely chopped 2 fresh hot red chiles, quartered lengthwise Finely grated zest of 1 lime 1 cup(s) sugar 1 pound(s) strawberries, halved or quartered if large 1 pound(s) yellow- or white-fleshed melon such as Canary or Crenshaw, peeled and cut into 3/4-inch cubes 2 tablespoon(s) slivered mint leaves 2 teaspoon(s) minced crystallized ginger 1/2 cup(s) crème fraîche

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Memory People Holiday Cookbook 2011
Mini Puff-Pastry Tartlets Recipe

Ingredients
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3 lb. (1.3 kg) puff pastry 1 large yellow bell pepper, seeded and cut into thin strips 3 oz. (75 g) Parmesan cheese, grated 4 tomatoes, sliced 6 oz. (175 g) goats’ cheese, crumbled 6 thin slices prosciutto, cut in half 2 mozzarella cheeses, (10 oz./280 g), each cut into 6 slices Chopped fresh herbs, e.g. parsley, chives, basil, to garnish

How to make it

1 Cut the pastry into six equal pieces and roll each to a rectangle measuring 9 in. x 6 in. (23 cm x 15 cm). Cut each rectangle into six 3-in. (7.5-cm) squares, to make 36 squares. 2 Preheat the oven to 425°F (220°C/Gas Mark 7).Dampen enough baking sheets to lay out the pastry squares. 3 Place the pastry squares on the baking sheets, leaving a space between them, and divide the pepper slices and Parmesan between 12 of them. Top another 12 with the tomato slices and goats’ cheese, and the final 12 with the prosciutto and mozzarella. 4 Bake in the oven until the pastry is puffed and golden brown, about 10–15 minutes. 5 Serve the mini tartlets warm, sprinkled with chopped fresh herbs of your choice.

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Memory People Holiday Cookbook 2011
Nutty Popcorn Party Mix
Submitted By: Zita Wilensky Prep Time: 10 Minutes Cook Time: 45 Minutes Ready In: 55 Minutes Servings: 16

"Whoever receives this crunchy concoction is guaranteed merry munching. The snapped-up-in-seconds party mix features a combination of sweet and savory flavors. --Zita Wilensky, North Miami Beach, Florida" Ingredients: 3 quarts popped popcorn 1 cup unsalted dry roasted peanuts 1 (3.5 ounce) jar macadamia nuts, halved 1/2 cup slivered almonds 1/4 cup flaked coconut 3/4 cup butter (no substitutes) Directions: 1. In a large bowl, combine popcorn, nuts and coconut. In a saucepan, combine the butter, sugars, corn syrup, coffee and cinnamon. Bring to a boil over medium heat; boil and stir for 5 minutes. Remove from the heat; stir in vanilla. Pour over popcorn mixture and stir until coated. 2. Transfer to two greased 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 250 degrees F for 45-55 minutes or until golden brown, stirring every 15 minutes. Spread onto waxed paper; cool completely. Store in airtight containers. 1 cup sugar 1/2 cup packed brown sugar 1/4 cup light corn syrup 1/4 cup strong brewed coffee 1/8 teaspoon ground cinnamon 2 teaspoons vanilla extract

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Memory People Holiday Cookbook 2011
Peanut Butter Fudge
Hazel Urban

1/2 cup milk 1 1 lb. box confectioners sugar 1 18 oz. jar peanut butter 1 7 oz. jar marshmallow creme Bring milk and sugar to a boil for 4 minutes. Add peanut butter and marshmallow creme. Mx thoroughly. Pour into a buttered

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Memory People Holiday Cookbook 2011
Pepperoni Puffs
Laurie Horner

1 cup flour 1 egg 3/4 cup milk 1/2 cup shredded cheddar cheese 1/2 cup pepperoni (chopped) pinch of salt and pepper Mix all ingredients together. Drop by teaspoon in miniature greased muffin tins. Bake at 425 for 20-25 minutes.

Page 51

Memory People Holiday Cookbook 2011
Pigs in Blankets
From Country Living Is there a better appetizer than pigs in blankets? We use frozen pastry dough and all-beef hot dogs for these crowd-pleasing bites.

Ingredients
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2 sheet(s) frozen pastry dough, thawed 12 all-beef hot dogs 1 large egg 1/4 teaspoon(s) salt Poppy seeds, for garnish

Directions 1. Preheat oven to 425°F. On a lightly floured surface, roll 1 puff pastry dough sheet into a 12- by 14-inch rectangle. Cut rectangle in half lengthwise, then cut each half into 3 equal pieces for a total of 6 pastry pieces. Repeat with second pastry. 2. Pat hot dogs dry with paper towels and pierce each several times with a fork. In a small bowl, whisk together egg and salt for egg wash. Roll each hot dog in 1 puff pastry piece, then seal with some egg wash. 3. Place pastry-wrapped hot dogs on parchment-lined baking sheets and lightly brush with remaining egg wash; sprinkle with poppy seeds. Bake until puffed and golden, about 20 minutes. Slice each pastrywrapped hot dog into 5 sections and serve warm with spicy mustard, if desired.

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Memory People Holiday Cookbook 2011
Piña Colada
1. Add ice to blender until it reaches the 3 cup mark on the blender container. 2. Add unsweetened pineapple juice until it reaches the 3 cup mark (about 12 ounces). 3. Add 1 box (6.8 fl. oz.) Kara coconut cream. 4. Add 1/4 cup granulated sugar. 5. Add 3/4 cup rum. (may be omitted for non-alcoholic version) 6. Blend until smooth. 7. Enjoy.

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Memory People Holiday Cookbook 2011
Puff Pastry Sausage Rolls
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Prep Time: 1 hrs 30 mins Total Time: 1 hrs 50 mins Yield: 24 rolls

About This Recipe
"I make these as weekend snacks and for parties, I strongly suggest to double the recipe if you are making these for a party. To save some time prepare the sausage mixture up to 24 hours in advance. These are simply delicious, and not hard to make!"

Ingredients
o o o o o o o o o o
1/4 cup fresh breadcrumbs 2 tablespoons milk 1/2 lb Italian sausages, casings removed 1/2 onions, finely chopped 1 eggs 1 -2 teaspoon fresh minced garlic 1 teaspoon dried oregano 1 sheet frozen puff pastry, thawed 1 eggs, lightly beaten ( to brush on pastry) marinara sauce, heated

Directions
1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. Grease a large baking sheet. In a small bowl combine breadcrumbs and milk; let stand until the milk is absorbed (about 5 minutes). Transfer to a processor, and add in sausage meat, onion 1 egg, garlic and oregano; using on/off turns, process until blended. Season with salt and pepper. Unfold the pastry sheet onto a floured surface. Roll out into a 20x10-inch rectangle. Cut pastry crosswise into 10x4-inch strips (I use a pizza cutter for this!). Brush each strip with beaten egg. Spoon 1/3 of the sausage mixture in narrow strip lengthwise down the center of each pastry strip. Fold the long sides in covering the filling and overlapping slightly. Transfer and arrange the rolls seam-side down on the prepared baking sheet. Cover and chill until rolls are set (at least 1 hour). Set oven to 425°F. Cut each roll crosswise into 8 pieces. Separate pieces on the baking sheet. Brush with remaining beaten egg. Bake until rolls are puffed and golden (about 20-22 minutes). Serve warm with heated marinara sauce. Delicious!

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Memory People Holiday Cookbook 2011
Roasted Pumpkin Seeds
Leeanne Chames

Ingredients: Fresh pumpkin seeds from a smaller sized pumpkin (Roasting seeds from a large carving pumpkin doesn’t work well) Oil Salt Worcestershire sauce Garlic powder Clean and rinse pumpkin seeds and spread on paper towel to dry. In a medium bowl, toss pumpkin seeds with 1 – 2 T. oil, 1 T. Worcestershire sauce, ½ t. garlic powder. Oil cookie sheet and spread out seeds in a single layer. Sprinkle with salt. Bake on 300 for about 30 minutes, checking and stirring seeds every 10 minutes. Bake til seeds are browning nicely.

Page 55

Memory People Holiday Cookbook 2011
Rocky Road Fudge
Ingredients
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1 (12 ounce) package NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels 1 (14 ounce) can NESTLE® CARNATION® Sweetened Condensed Milk 1 teaspoon vanilla extract 3 cups miniature marshmallows 1 1/2 cups coarsely chopped walnuts

Directions 1. LINE 13 x 9-inch baking pan with foil; grease lightly. 2. MICROWAVE morsels and sweetened condensed milk in large, microwave-safe bowl on HIGH (100 percent) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in vanilla extract. Fold in marshmallows and nuts. 3. PRESS mixture into prepared baking pan. Refrigerate until ready to serve. Lift from pan; remove foil. Cut into pieces.

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Memory People Holiday Cookbook 2011
Rocky Road Sandwiches
This easy five ingredient recipe is a really fun one to make and eat. Have your kids make it on a lazy summer day.

Prep Time: 20 minutes Total Time: 20 minutes Ingredients:
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32 graham cracker squares 1-1/2 cups canned chocolate fudge frosting 1 cup miniature marshmallows 1 cup marshmallow creme 1/2 gallon chocolate ice cream, softened

Preparation:
Place graham crackers on a work surface. In a small bowl, mix frosting and miniature marshmallows together gently. Spread half of graham crackers with this frosting mixture. Stir marshmallow creme, then spread other half of graham crackers with marshmallow creme. Make sandwiches with the two varieties of coated graham crackers and the chocolate ice cream, using about 1/2 cup of ice cream for each sandwich. Press together gently, then wrap individually in plastic wrap and freeze until firm. 16 sandwiches

Page 57

Memory People Holiday Cookbook 2011
Shrimp Dip
Hazel Urban 1 can broken or small shrimp 1 small onion, diced 4 oz. sharp cheese, grated Dash garlic salt dash celery salt 1/2 cup mayonnaise (I use Miracle Whip) 1/2 tsp. Worcestershire Sauce 1 tsp. parsley flakes

Drain shrimp and break up in tiny pieces. Add cheese and onion. Mix well. Add salts, worcestershire sauce and parsley flakes. Mix all with mayonnaise - refrigerate. Best if made a day ahead.

Page 58

Memory People Holiday Cookbook 2011
Smoked Turkey Salad with Strawberries

What a winner! This no-cook salad is a breeze to put together and looks fancy enough for the most distinguished of guests.

Creamy Honey Dressing      Salad         1 lb smoked turkey or chicken, cut into 1/4-inch strips (4 cups) 8 oz provolone or Swiss cheese, cut into cubes 4 medium celery stalks, sliced (2 cups) 1 cup honey-roasted cashews 1 quart strawberries, cut in half (4 cups) Salad greens, if desired Cashews, if desired Strawberries, if desired 1 cup sour cream or Yoplait® Fat Free plain yogurt (from 2-lb container) 1/4 cup honey 2 tablespoons chopped fresh parsley 2 teaspoons ground mustard 3 teaspoons lemon juice

1. In large bowl, mix all dressing ingredients until well blended. 2. Add turkey, cheese, celery and honey-roasted cashews; toss gently to coat. Add strawberries; carefully toss until evenly coated. If desired, serve on salad greens; garnish with additional cashews and strawberries. Makes 8 servings Page 59

Memory People Holiday Cookbook 2011
Spinach Dip
Leeanne Chames

Ingredients: 1 ½ c. Sour Cream 1 c. Mayonnaise 1 pkg. Knorr Swiss Leek Soup 1 small can water chestnuts, chopped 1 pkg. Frozen Spinach, thawed well Mix everything well and chill to blend flavors. Serve with French bread cubes.

Page 60

Memory People Holiday Cookbook 2011
Sweet Pumpkin Dip
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Prep Time: 5 mins Total Time: 1 hrs 5 mins Serves: 15, Yield: 5 Cups

About This Recipe "Taken from a Philly Cream Cheese recipe book...A pumpkin spread that tastes good on everything! I prefer it on a thick sweet (beer) bread. A crowd pleaser!!" Ingredients
o o o o o

2 (8 ounce) packages cream cheese, softened 1 (15 ounce) cans Libby's canned pumpkin 2 cups powdered sugar, sifted 1 teaspoon ground cinnamon 1 teaspoon ground ginger

Directions 1. Beat cream cheese and pumpkin in large mixer bowl until smooth. 2. Add sugar, cinnamon and ginger; mix thoroughly. 3. Cover; refrigerate for 1 hour. Serve with fresh fruit, bite-size cinnamon graham crackers, gingersnap cookies, toasted mini-bagels, toast slices, muffins and/or English muffins.

Page 61

Memory People Holiday Cookbook 2011
Tangy Hot Cheese and Caper Spread

Arrive bearing this creamy cheese spread, full of deliciously salty capers, and you’ll receive an extra-warm welcome. It’s perfect on toasted baguette. 1 package (6 ounces) chèvre (goat) cheese with peppercorns, softened 1 cup shredded fresh Parmesan cheese (4 ounces) 1/4 cup mayonnaise or salad dressing 1/4 cup diced red bell pepper 2 tablespoons small capers, drained Toasted baguette slices

1. Mix all ingredients except baguette slices in shallow 6-inch microwavable quiche or au gratin dish. Microwave uncovered on High 2 minutes, stirring every 30 seconds. 2. Serve cheese spread with baguette slices. Makes 24 servings (1 tablespoon spread and 1 baguette slice each)

Page 62

Memory People Holiday Cookbook 2011
Texas Style Guacamole

From JorJan I was raised in the military lifestyle and we traveled all over the nation. Mom collected all kinds of recipes from our different stations and she came upon this recipe while in Texas. Since our family is from Texas, this recipe fits beautifully into our favorite food category. Texas Style Guacamole Ingredients: 2 Hass Avocadoes, nice and ripe 8 oz Cream Cheese, softened (no substitutes) 1 T. Lemon juice 1 pkg Great Guacamole Seasoning mix 1/4 C Salsa, your own favorite heat index Steps: 1. In a food processor, blend the meat of the avocadoes with cream cheese and lemon juice. 2. When blended, add seasoning and salsa -- Enjoy!

Page 63

Memory People Holiday Cookbook 2011
Toffee Butter Crunch
1 cup butter 1 1/3 cups sugar 1 tablespoon light corn syrup 3 tablespoons water 1 cup coarsely chopped blanched almonds, toasted 4 4-1/2-ounce bars milk chocolate, melted 1 cup finely chopped blanched almonds, toasted Melt butter in a large saucepan. Add sugar, corn syrup, and water. Cook over medium heat, stirring now and then, to hard-crack stage (300 F on your candy thermometer) - watch carefully after temperature reaches 280 F. Quickly stir in coarsely chopped nuts; spread in well-greased 13x9 inch pan. Cool thoroughly. Turn out on waxed paper; spread top with half the melted chocolate; sprinkle with half the finely chopped nuts. Cover with waxed paper; invert; spread again with remaining chocolate. Sprinkle top with remaining nuts. If necessary, chill to firm chocolate. Break into pieces.

Page 64

Memory People Holiday Cookbook 2011
Tropical Fruit in Spiced Syrup
Serve this versatile, chai-spice-inspired salsa with seafood, grilled chicken, as part of a yogurt parfait, or on its own.

Ingredients             Directions 1. Combine water, honey, cloves, cinnamon stick and cardamom in a small saucepan. Bring to a boil; reduce heat to low and simmer until slightly reduced and syrupy, about 10 minutes. 2. Remove from heat and let cool for 5 minutes. Pour the syrup through a fine sieve into a bowl. Discard the spices. Add mango, kiwi, pear, lime segments, dried cherries and orange zest. Stir gently to combine. Just before serving, add mint, if desired. Serve the fruit warm, at room temperature or chilled. 3/4 cup(s) water 1/4 cup(s) honey 5 whole(s) cloves 1 stick(s) cinnamon 1 whole(s) cardamom pod 1 mango, peeled and cut into 1/2-inch dice 1 kiwi, peeled and cut into 1/2-inch dice 1 medium Asian pear, peeled and cut into 1/2-inch dice (see Note) 1 lime, peeled and cut into segments (see Tip) 1/4 cup(s) dried cherries 2 strip(s) (1/2-by-2-inch) orange zest, cut into thin slivers (see Tip) 1 tablespoon(s) minced fresh mint leaves (optional)

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Winter Fruit Waldorf Salad

         

2 medium unpeeled red apples, diced 2 medium unpeeled pears, diced 1/2 cup thinly sliced celery 1/2 cup golden raisins 1/2 cup chopped dates 1/4 cup mayonnaise or salad dressing 1/4 cup Yoplait® Original 99% Fat Free orange crème yogurt (from 6-oz container) 2 tablespoons frozen orange juice concentrate 8 cups shredded lettuce Walnut halves, if desired

1. In large bowl, mix apples, pears, celery, raisins and dates. 2. In small bowl, mix mayonnaise, yogurt and juice concentrate until well blended. Add to fruit; toss to coat. (Salad can be refrigerated up to 1 hour.) 3. Serve salad on lettuce. Garnish with walnut halves. Makes 16 servings

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Holiday Breads

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Banana Bread
Nancy Evans Gonsalves
Mash 6 Bananas Add ½ cup oil and 2 eggs Mix together 1 cup sugar, 31/2 cups all purpose flour, ½ teaspoon salt, 1½ teaspoons baking powder, 1½ teaspoons baking soda Mix all together, add nuts if desired. Place in two loaf bread pans. Bake at 325 for 50 to 60 minutes.

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Banana Chocolate Chip Bread
Ingredients: 1 3/4 cups all purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/3 cup unsalted butter, at room temperature 1/2 cup granulated sugar 2 large eggs, at room temperature 1 cup mashed ripe bananas (2 large bananas will do) 2 tablespoons milk 1 teaspoon vanilla 2/3 cup miniature semisweet chocolate chips Directions: Preheat the oven to 350 degrees, spray cooking oil (you can use butter) to coat the bottom of a 9 x 5 x 3 inch bread pan, then lightly dust the pan with flour and tap out the excess. Next, in a large bowl, stir together flour, baking powder, baking soda and salt. In another bowl, cream together the butter and sugar until blended. One at a time, add eggs, beating well with a fork after each addition. Stir in bananas, milk and vanilla until combined. Stir in flour mixture just until blended. Stir the chocolate chips. Scrape batter into a prepared pan and spread evenly. Bake for 45 to 55 minutes or until you test with a knife in the center of the bread and it comes out clean. Remove the pan to a wire rack, cool 10 minutes before removing bread from the pan, then finish cooling on the rack.

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Biscuit Mix

Recipe using all-purpose flour: · · · · · 9 cups all-purpose flour 1 1/2 tablespoons salt 1/4 cup baking powder 1 cup nonfat dry milk powder 2 cups solid vegetable shortening

Recipe using self-rising flour: · · · · · · · · · · 10 cups self-rising flour (this already has salt and baking powder added to it) 1 cup nonfat dry milk powder 2 cups solid vegetable shortening Recipe for Whole Wheat Baking Mix 4 cups all-purpose flour 4 cups whole wheat flour 1/4 cup baking powder 2 teaspoons salt 1 1/2 cups nonfat dry milk powder 1 3/4 cups shortening

For any of the three variations: Stir dry ingredients together until well mixed. With pastry blender, cut in the shortening until well blended. Mixture should resemble corn meal in texture. Put in large airtight container. Store in a cool dry place.

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Black Bun
Pauline Baker

Dough 1 Tbs dried yeast or piece of fresh the size of a walnut 2 cups warm skimmed milk 2 lbs strong plain white flour (breadmaking flour) 1/2 tsp salt 3/4 lb unsalted butter Filling 1 lb currants 1 lb seedless raisins 8 0zs stoned prunes, chopped 8 ozs chopped figs or (at a pinch) dates 6 Tbs Oxford marmalade 4 ozs flaked (slivered) almonds 2 tsp ground cinnamon 2 tsp ground cloves 2 tsp ground ginger 1 tsp ground cardamom 1/4 cup whisky Glaze 1 egg yolk 1 Tbs skimmed milk Method Dough Mix yeast and milk; allow to work for 10-15 mins. Sift flour and salt into a bowl; rub in butter. Mix in yeast mixture; knead until smooth on floured worktop. Prove in covered oiled bowl until double in bulk. Filling Mix all ingredients together. Construction Divide dough into two pieces, size ratio 2:1. Flatten larger piece, and lay filling onto it. Knead filling and dough together until thoroughly incorporated. Page 71

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Roll out smaller dough piece into a circle. Place bun in centre of dough; wrap completely, drawing together edges in the centre of the top with a pinch. Line a cake tin (25-30cm, or 10-12") with greaseproof paper, and invert bun into tin (pinched side down). Cover to prove dough for 30-40 mins. Skewer right through bun several times before glazing with mixed egg yolk and milk. Bake 2 hours at 350F Eat Cold,

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Bran Muffins
Sharmel Gray

2 cups boiling water 2 cups Kellogg's All Bran cereal 1 heaping cup of shortening 3 cups sugar 4 eggs 1 qt buttermilk 5 cups all purpose flour 5 tbsps baking soda 1 tsp salt 4 cups Kellogg's All Bran raisins (optional) Pour boiling water over 2 cups of All Bran. Set aside. Cream shortening and sugar in a large bowl. Add eggs and beat in well. Add buttermilk and scalded Bran. Sift flour, baking soda together and add with the 4 cups of All Bran to the liquid mixture. Beat until just blended. Add raisins if desired. Bake in greased muffin tins at 400 for 15 to 20 minutes

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Cheese Garlic Rolls, Red Lobster Style
Jacquelin Leight Cerqua i ALWAYS LOOKED FOR THIS ONE... FINALLY FOUND IT.... ENJOY... Ever wanted to make those delicious rolls they sell at Red Lobster? Now you can! Shared by Smylietron, Chicago, IL From: RECIPES 4 LIVING Ingredients • 2 C. buttermilk baking mix (i.e. Bisquick) • 2/3 C. milk • 1/2 C. shredded cheese (can use a bit more if you like) • 1/4 C. melted butter or margarine • 1/4 tsp. garlic powder Directions Combine buttermilk mix, milk, and cheese until soft dough forms. Beat vigorously for 30 seconds. Drop by spoonfuls onto ungreased cookie sheet. Bake in 459 degree oven for 8-10 minutes, or until golden brown. Combine melted butter and garlic powder. Brush on warm biscuits before removing from cookie sheet. Serve warm. Yield depends on the size. ENJOY!

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Chocolate Zucchini Bread
Ingredients: This recipe was given to me by a friend a long time ago. It’s not overly sweet and perfect in the morning for chocolate lovers. 1 cup oil 1 cup sugar 1 cup brown sugar 3 eggs 1 tsp. vanilla 6 Tablespoons cocoa 1 tsp. salt 2 cups zucchini (grated) 1 tsp. baking soda 1/4 teaspoon baking powder 1 tsp. cinnamon 2 cups flour 1 cup nuts Directions: 1) Sift all dry ingredients together. 2) Combine sugars, oil, and eggs 3) Add dry ingredients, zucchini and nuts until all are moistened. 4) Bake in small bread pans for about 35 minutes at 325 degrees. If you use a larger pan, figure on an hour.

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Christmas Morning Cinnamon Rolls
Leeanne Chames Ingredients: 1 (1/4 ounce) package active dry yeast 1 cup warm milk ½ c. granulated sugar 1/3 c. butter 1 t. salt 2 eggs 4 c. flour Filling: 3/4 c. packed brown sugar 2 ½ T. Cinnamon ½ c. butter, softened Icing: 8 T. butter 1 ½ c. powdered sugar ¼ c. cream cheese ½ t. vanilla 1/8 t. salt For the rolls, dissolve the yeast in the warm milk in a large bowl. Add sugar, butter, salt, eggs, and flour and mix well. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover, and let rise in a warm place about 1 hour or until the dough has doubled in size. Roll the dough out on a lightly floured surface. Dough should be soft, but not extremely sticky. Add flour if dough is too sticky. Roll dough til it is approximately 21 inches long by 16 inches wide. It should be approx. ¼ in. thick. Preheat oven to 375 degrees. To make the filling, combine the brown sugar and cinnamon in a bowl. Spread the softened butter over the surface of the dough to within ½ inch from the edge, then sprinkle the brown sugar and cinnamon evenly over the surface. Working carefully, from the long side, roll the dough up to the upper edge. Pinch to seal the edge. Cut the dough into 12 1 ¾ inch slices carefully and place in two 8” lightly greased pyrex dishes, 6 rolls in each. Let rise again, either in a warm spot, covered, or in fridge overnight, covered with plastic wrap. After the rolls do their second rise (if refrigerated overnight, let come to room temp before placing in oven) bake for 15 – 20 minutes, or until the rolls are lightly golden brown and the insides are not doughy. While the rolls are baking, make the icing, combine all ingredients and stir or use electric mixer til fluffy. Spread rolls with icing after they have cooled a few minutes.

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Coconut Oil Bread Recipe for bread machine
In this order: 360 ml water 1 tablespoon sugar 1 heaped teaspoon salt 350 gm wholemeal flour (organic if possible) 150 gm plain flour (organic if possible) 3 tablespoons virgin coconut oil 1 packet yeast sprinkle sesame seeds on top once the dough has stopped rotating For extra flavour and crunch add one or more of the following at the recommended time for your machine: broken walnuts -pumpkin seeds -sunflower seeds linseeds

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Coffee Can Batter Bread
2 ½ to 3 cups all purpose flour 1 T sugar 1 T finely chopped onion (optional) 1 T dillweed (optional) 1 T salt ¼ tsp baking soda 1 pgk active yeast 1 cup creamed cottage cheese ¼ c water 1 T butter 1 egg 1 egg, slightly beaten In a large bowl, combine 1 cup of flour. Sugar, chopped onion, dillweed, salt and soda. Mix well and then add yeast. In a small saucepan, mix and heat the cottage cheese, water and butter. Add this mixture and 1 egg to the flour mixture and beat for about 3 minutes. Add the remaining flour and beat until the batter is very stiff. Kneading is not necessary. Cover and let rise in a warm spot until it has doubled in size – about an hour. Punch down and turn into a well buttered 2 pound coffee can. Begin preheating your oven to 350 degrees. Allow the batter to rise again for about 30 minutes (in a warm spot) – the batter should be 1/2 inch below can cover. Before baking, brush lightly with the slightly beaten egg. Bake for 35-40 minutes. Should tap hollow. If you are using an instant read thermometer, the internal temperature of the bread should be about 200 degrees. Cool in the coffee can for about 10 minutes then loosen the loaf around edge of can with a thin knife and slip it from the can and cool on a rack. Best eaten while warm and fresh.

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Cousin Rosie's Pineapple Bread
Ingredients: 1/2 cup soft butter 1 cup sugar 4 eggs 1 cup crushed pineapple 7 slices bread, cubed

Directions: Steps: Preheat oven to 350° . Spray loaf pan with non-stick spray. Cream together butter and sugar. Add in eggs, pineapple and bread. Pour into baking dish and bake for 1/2 This quick and easy recipe makes a great sweet bread, and its great warm with ice cream on top too!

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Double Receipe For Pumpkin Bread
Jacquelin Leight Cerqua NO MORE DANGLING.........FOR ALL THOSE WHO WANTED MY PUMPKIN BREAD RECIPE...... HERE IT IS:

1 1/3 CUPS SOFT MARGARINE 4 TSPS BAKING SODA 5 1/3 CUPS SUGAR 3 TSPS SALT 8 EGGS 1 TSPS BAKING POWDER 2 (L LB.) CAN PUMPKIN 2 TSPS CINNAMON 1 1/3 CUPS WATER 2 TSPS CLOVES 6 2/3 CUPS FLOUR 1 1/3 CUPS NUTS, (CHOPPED) 1 1/3 CUP RAISINS Preheat oven to 350 degrees (moderate). Spray loaf pans with Pam. Mix margarine and sugar thoroughly. Add eggs, pumpkin and water. Blend in flour, soda, salt, baking powder, cinnamon, cloves. Stir in nuts, ( chopped very fine......) and raisins. Pour into loaf pans (6 - 7 DISPOSABLE LOAF PANS....) . Bake 65 - 70 minutes. This has never failed me.... I make almost 3 dozen and give them away for Thanksgiving... for the Table...... One person starts her day with her husband and son.... eating pumpkin bread for breakfast..... ENJOY...

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Fairview Inn Dinner Rolls
Ingredients: 4 Cups Cottage Cheese 10 Tablespoons Butter 2 Cups Sugar 1 Tablespoon Baking Soda 5 Teaspoons Salt 4 Eggs 8 Cups Flour 4 Tablespoons Yeast 1 Tablespoon Sugar 1 Cup Warm Water Directions: First, make the yeast for the rolls. To make the yeast, combine 4 tablespoons yeast, 1 tablespoon sugar, and 1 cup of warm water, set to the side and let rise while mixing other ingredients. Then, in a large bowl, mix 2 cups sugar, 1 tablespoon baking soda, and 5 tablespoons salt. Set bowl to the side. In a separate bowl, melt 4 cups of cottage cheese and 10 tablespoons of butter. Once melted, mix into large bowl containing sugar, baking soda mixture. In the same large bowl, mix in 4 eggs. It is important, though, to add the eggs one at a time while mixing. Next, add to large bowl the yeast mixture that was mixed in the first step. Finally, add 8 cups of flour to all of the ingredients (this can be hand mixed or mixed in a mixer). To bake, scoop roll mixture into well-greased muffin pan. This will assure that the rolls are all the same size. Let the rolls rise for 1 – 2 hours before baking (the dough should double in size). Bake in oven at 325 degrees for 8 minutes. *If there are leftover rolls, store in freezer in zip lock bag and reheat when desired.

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German Onion Bread
Charlotte Bamsch           1 pkg. dry yeast 1/4 C warm water 1 C. small curd cottage cheese 2 T. sugar 4 tsp. dry onion flakes 1 T vegetable oil 1 tsp. salt 1/4 tsp. baking soda 1 unbeaten egg 2 1/4 C flour

Sprinkle yeast in warm water to dissolve. Heat cottage cheese until lukewarm. Combine cottage cheese and yeast/water. Add next 6 ingredients. Add flour. Stir well. Let rise 1 hr. Punch down and put in a well greased loaf pan. Bake 350* 30-40 minutes. A family favorite and easy bread because there's no kneading!

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German Soft Pretzels

This German soft pretzel recipe comes from my husband’s mother, Lois Wonn Krapf. Many years ago in Tamaqua, Schuylkill Co., PA [not sure of the time frame but about the late 30s-early 40s], the family had a pretzel factory and this is the recipe that they used to make the pretzels. This is an old German recipe, I believe, that was handed down in the family. My husband asked his father for it but he said that it was a secret recipe with secret ingredients. My husband’s mother said that there was nothing secret about it and wrote the recipe down for us. The pretzels sold very well here in town but my father-in-law was forced out of the business. He thought that he would get the pretzel recipe along with the business but he did not and the factory soon went out of business. So this recipe was the star of the operation. Here in PA soft pretzels are a big business and you can find small business selling them in malls and watch them being made. This area of PA had many early German immigrants who came to work in the coal mines. At one time more people spoke German here than English. They loved their Pretzels, so if they sold well here then this is a very good recipe. German Soft Pretzels Heat Oven to 475 degrees Ingredients: 1/8 cup hot water 1 package active dry yeast 1 1/3 cup warm water 1/3 cup brown sugar 5 cups flour plus some extra flour Coarse Kosher salt In a large bowl mix the hot water and yeast until the yeast dissolves. Stir in the warm water and the brown sugar . Slowly add 5 cups of flour to the mixture, stirring constantly. Continue stirring until the mixture is smooth and does not stick to the side of the bowl. Put the dough on a lightly floured board. Dip your hands in the extra flour. Knead the dough until it is stretchy and smooth. Push it down and away from you with the palms of your hands. Turn the dough as you work. Grease two cookie sheets very well. Sprinkle each with coarse kosher salt. Set the sheets aside. Pinch off a piece of pretzel dough about the size of a golf ball. Roll the dough into a rope 14 inches long and as thick as your thumb. Bend the rope into a u shape, cross one end of the rope over the other end. The ropes should cross about 3 inches from the tips. Twist the cross ends making a full turn. Fold the Page 83

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ends back, toward the middle of the U. Open the ends slightly to form a pretzel shape, press the ends into the dough firmly. Fill a frying pan with water. For each cup of water in the pan add 1 tablespoon of baking soda. Bring water to a gentle boil. Not too many bubbles. Use a spatula to lower each pretzel into frying pan. Count very slowly to 30. Then lift the pretzel onto the greased and salted cookie sheet. Repeat until all the dough is used. Sprinkle some kosher salt on top of the pretzels and put them in the oven. Bake for 8 minutes or until the pretzels are golden brown. Makes 30 average size pretzels. Tip: Twisting the dough into the pretzel shape may take some practice before you get it correct. If you can't get the knack, you can always make pretzel sticks.

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Good Morning Muffins

Preparation 25 min.

Baking 20 min. Ingredients: • 1/2 cup firmly packed brown sugar • 1/4 cup coconut oil, softened • 1 cup sour cream • 2 eggs (room temperature) • 1/2 cup re-hydrated, desiccated coconut (re-hydrate ½ cup coconut with 2 T maple syrup and 2 T water; mix and let stand for approx. 30 minutes until liquid is absorbed) • 1/2 cup raisins, dried cranberries, dried blueberries or currants • 2 medium (1 cup) carrots, very finely grated ( I use a Microplane zester for very fine shreds) • 1 1/2 cups all-purpose flour • 1 teaspoon baking soda • 1/2 teaspoon ground cinnamon • 1 teaspoon vanilla extract Instructions: Heat oven to 375°F. Combine sugar and coconut oil in large mixing bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add sour cream and eggs. Continue beating until well mixed (1 to 2 minutes). Stir in coconut, raisins and carrots by hand. Stir together flour, baking soda and cinnamon in medium bowl. Add flour mixture to sour cream mixture; stir just until moistened. Spoon batter into greased (with coconut oil) 12-cup muffin pan. Bake for 20 to 25 minutes or until lightly browned. Note: When the carrots are very finely shredded they tend to almost disappear during baking while giving the muffins a nice orange color and making the muffins uniformly moist. The Microplane Zester can be purchased economically at Lee Valley Tools . (They have a lot of nice products and are a great company to deal with.)

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Grandma Mohr's Bun
from Rick/ Joanie This is a recipe that has been handed down from generation to generation and is continued to be enjoyed today. I remember Grandma use to make these with every special get together. Best bun's I've ever eaten. This is a 2-loaf recipe 2 Pkgs. dry yeast in 1/4 cup of warm water (up to 120 deg). For speed-up add 1tsp. of sugar & 1 tsp. flour. Let sit till frothing up. 1 Cup of warm regular milk 1 Cup salted potato water; or use tap water and add 2 tsp. salt. ½ Cup lard (or Crisco). Lard has better flavor! 2/3 Cup sugar 6-7 Cups bread flour (King Arthur the best) Blend the above in the order listed. Add the last cup of flour slowly. Stop adding when dough no longer sticks to side of bowl. KitchenAide mixers work best with a dough hook. Knead thoroughly (about 10 minutes). Place in greased bowl and cover with a light towel. Let rise in warm area (100/120 deg) till double in size (about an hour +/-). Punch down, knead, place back in greased bowl, and let rise again. Punch down, knead for about 4 or 5 minutes and then shape into rolls/balls. Pull dough down from all sides of each roll and pinch it together on the bottom of the roll. (Half of recipe makes one loaf of bread). This batch will make 2 two sheets of 8 sandwich-size rolls or 12 dinner rolls. Place rolls on greased baking sheet and cover rolls. Let rise for about ½ hour, or until a little less than double in size before baking. Bake rolls at 375° for 15-20 minutes. Should sound hollow when thumped with finger. Or stick with a tooth pick; should come out free of ANY dough. Remove from pans right away, place on racks to cool. BREAD Best toast in the world, except for salt-rising bread! Instead of making rolls, cut dough in half makes 2 loaves. Place each loaf in a greased bread loaf pan, cover, and let rise for about ½ hour before baking, a little less than double in size. Bake at 350° for approximately 30 minutes. Should sound hollow when thumping with finger, or stick with a tooth pick , should come out free of ANY dough. Remove from tins right away, place on racks to cool.

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Holladay Family Buttermilk Biscuits
Ingredients: 2 cups all purpose flour 1 T baking powder 2 teaspoons sugar 1/2 teaspoon cream of tartar 1/4 teaspoon baking soda 1/4 teaspoon salt 1 stick of butter, chilled plus 1/2 stick butter, melted 3/4 cup buttermilk Directions: 1. Preheat oven to 450F degrees. 2. Sift together flour, baking powder, sugar, cream of tartar, baking soda and salt into a bowl. 3. Cut in the 1 stick of chilled butter until mixture resembles coarse crumbs. 4. Make a well in the center of flour mixture; add buttermilk all at once and stir just until dough clings together. 5. Gently knead together dough about 10-12 times on a floured surface. 6. Pat dough out to 1/2-inch thick. Cut dough with a 2 1/2 inch biscuit cutter or glass. 7. Dredge biscuits in 1/2 stick melted butter. 8. Bake for 10-12 minutes until golden.

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Hot Rolls
From Nancy Among other things, Lettie Armstrong Glattli worked in the "lunch room" at the elementary school in Davenport, Florida, where she prepared over 70 pans of hot rolls a day for many years. This is her adaptation of the hot roll recipe used at school, reduced for home baking to just 20 rolls. When she passed away at the age of 93, the pastor noted during her funeral service how much the community would miss her yeast rolls and homemade pies. She had lovingly shared gifts from her kitchen with the people of Davenport for over 60 years. Hot Rolls 1 yeast package 1 1/8 warm water 2 tablespoons sugar 2 tablespoons fat 1 teaspoon salt 4 cups flour (about) 4 tablespoons dry milk 2 tablespoons melted butter The original hot roll recipe only lists the ingredients and gives no directions for preparation; however, Lettie once dictated the following instructions: "Sprinkle sugar on yeast in a little warm water to help it rise. Let it sit. Mix dry ingredients. After yeast rises, mix all ingredients. Add small amount of warm water as needed and mix. Dough should be stiff. Grease bowl with bacon drippings, add dough, cover with dish towel and let rise. Dip hand in bacon drippings and punch dough down, then allow dough to rise again. Repeat this 1-3 times. Grease baking pans with bacon drippings and pinch off silver dollar size wads of dough. Arrange in pan and let rise, then bake at 400 about 12 to 15 minutes."

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Italian Cracked Wheat Bread
Ingredients: 1/4 cup cracked wheat or bulgur 3/4 cup boiling water Pour water over wheat. Let sit at least 1/2 hour. 1 cup warm water (105-115 degrees) 1 tsp yeast 2 tsp honey 1 cup cool water 1 cup whole-wheat flour 1 and 1/2 cup bread flour l tsp salt Approximately 2 cups all-purpose flour (1 egg & 1 tsp water - thoroughly mix in separate bowl) Directions: In a mixing bowl or electric stand mixer, combine warm water, yeast and honey. Let sit until bubbly (approximately 10 minutes). Add cool water, whole-wheat flour and bread flour. Mix until smooth. Loosely cover with plastic wrap and let sit for 4-8 hours. May have to be deflated. Add cracked wheat, salt and enough all purpose flour to make a sticky dough that still barely holds its shape. Turn onto floured surface and knead, adding enough flour to keep from sticking, until elastic. Cover and let rest for 1/2 hour. Form into desired shapes and place on greased baking sheets. Let rise until double in size. Preheat oven to 450 degrees. Cut diagonal slices on top. Brush with egg-water mixture. Bake 10 minutes, then turn oven to 400 degrees. Bake approximately 20 more minutes or until golden brown and hollow-sounding when tapped.

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Lil's Banana Bread
From Lynn This recipe is from my mom's friend, Lil, in St. Paul, Minnesota. They were best friends in high school, then, coincidentally, they each had a daughter the same age, who went to the same high school, and also became best friends. They still all see each other, and the third generation kids have also become acquainted. Lil was very active in her church, and this recipe came out of her church-lady circles, which always tend to produce very, very good food. ½ cup chopped nuts 1 cup mashed bananas (2 med) 1-½ cups sifted flour 1 tsp baking soda ½ tsp salt ½ cup soft butter (one stick) 1 cup sugar 2 eggs ½ cup sour cream or buttermilk 1 tsp vanilla Recipe Directions: Sift together flour, soda, salt and set aside. In a separate bowl, cream butter and sugar. To this butter mixture add egg, the vanilla, and the flour mixture. Stir it all up, then add the bananas, sour cream, and nuts. If you use one big bread pan bake for one hour at 350. If you use smaller pans, then bake 350 for 20-25 minutes. Note: don’t use overly ripe bananas. It took me a long time to learn this. Just soft enough to mash effectively will work best (no old yukky ones). Also, I use the buttermilk, not the sour cream, and I also use walnuts (the more the better.)

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Linda's Sticky Buns
Ingredients: 1 cup coarsely-chopped pecans 1/4 cup butter 6 level tablespoons brown sugar 1 1/2 teaspoons instant butterscotch pudding 1 tablespoon water 3 tablespoons butter 14 to 16 frozen white dinner rolls Directions: Make the evening ahead. Grease 9x9 inch pan. (I prefer a glass pan.) Sprinkle pecans in bottom of pan. In a medium saucepan, melt butter over medium heat. Whisk in brown sugar. Sprinkle with pudding; whisk to blend. Add water; whisk to blend. Mixture will have a glossy appearance. Drizzle over pecans. Evenly space dinner rolls over sticky layer. Drizzle rolls with melted butter (up to 3 tablespoons). Cover pan with plastic wrap. Let rise on counter during evening. Refrigerate overnight. Remove plastic wrap in the morning and bake at 375 degrees (350 degrees for glass) in preheated oven, 20 to 30 minutes, until evenly golden brown. Immediately invert pan onto serving tray. Pull apart at serving time. Best served hot.

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Non Dairy Bread Recipe
Ingredients:      2 cups finely ground almonds (if possible grind until becomes nut butter) 3 whipped egg whites (that have peaked) 1 tablespoon organic virgin coconut oil (melted) 1/2 teaspoon bicarbonate of soda 1/4 teaspoon salt

Mix all ingredients, except egg whites, in food processor. Remove, put into bowl. 2. Add whipped egg whites. 3. Bake in bread pan at 350oF (180oC) until light brown on top and a toothpick comes out clean when you test it by inserting it in the centre of the loaf. Notes: You can add a little black pepper, garlic powder and mixed herbs. Alternatively add 2 cloves garlic, a half courgette and chop all together in a food processor and then add whipped eggs and mix by hand. Because it is a wetter mixture it is suggested that it is baked in a pie plate so that it cooks a little better inside. If you plan to use for stuffing a chicken or turkey, you can take out the courgette and add fresh sage, rosemary and thyme (or any other flavours you would like).

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Old-Fashioned Southern Baked Cornbread

From Sonja Variations of this heritage cornbread recipe were used by both my paternal and maternal grandmothers, my mothers, and most of my aunts. I was taught to cook by my grandmothers. Grandma Barton, my paternal grandmother, always said that cornbread never had any sugar added. If sugar was added (a Yankee heresy), it was no longer cornbread but Johnnie Cake. I usually cook the way my grandmothers taught me, seldom measuring, except by hand and eye. The ingredients listed below are close estimates for the recipe handed down from grandmothers to granddaughter. The flavor and texture of this cornbread is much improved if one uses stone ground cornmeal rather than the commercial variety. Old-Fashioned Southern Baked Cornbread .1 1/2 cups stone ground cornmeal (white, yellow, or blue) 1 tablespoon baking powder 1/2 cup all-purpose flour 1 tsp. salt 4 tablespoons olive oil or melted bacon fat, divided 1 cup (or more) buttermilk Preheat oven to 450 degrees. In large bowl, mix cornmeal, baking powder, flour, salt, 2 tablespoons of the oil or fat, and 1 cup of buttermilk. If cornbread batter is too thick (should be the pour-able consistency of pancake batter), add more buttermilk. Have a large cast-iron skillet with the remaining 2 tablespoons oil or fat heating on a burner. Heat until skillet and oil are very hot, but do not allow the fat to get hot enough to smoke. Leaving heat on under skillet, pour batter into sizzling hot skillet. This insures a nice, crispy crust and a tender middle. Allow batter to cook for about 30 seconds to 1 minute or until bubbles around edges of batter begin to look a bit dry. Instantly remove skillet from burner and turn immediately into preheated oven to bake until top is a deep golden brown (about 20 to 25 minutes). Remove skillet from oven, loosen edges and bottom of cornbread (if skillet has been properly seasoned, this step should be an easy one) and turn bread onto serving plate so that the crisp bottom side is uppermost. It is now ready to cut and serve immediately.

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If you make cornbread frequently, reserve one large cast-iron skillet, season it well, and use it exclusively for baking cornbread or homemade biscuits. A well-used, properly cared for cast-iron skillet will eventually become so seasoned that you will seldom have any trouble with the cornbread crust sticking to the bottom of the skillet. Most old-timey country folks did not cut their cornbread. They took it to the table whole and allowed each person to use his fingers and break off his own individual-sized portion. The above bread is delicious crumbled warm into a glass of cold milk and eaten with a spoon. My family enjoyed many a supper of hot cornbread and cold milk when I was a child. This cornbread is also a basic ingredient, paired with crumbled commercial white bread, in old-fashioned cornbread dressing for that Thanksgiving turkey or hen.

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Memory People Holiday Cookbook 2011
Pilgrims Pumpkin Bread
Kathy Bostwick I found it and made it - here ya go (Richard Deacon) Substitue this cake like bread for a sweet dessert 1 1/2 cups sugar 1 1/2 cups flour 1 tsp salt 1 tsp cinnaom 1/2 tsp nutmeg 1/2 cup salad oil 1/3 cup water 2 eggs 1 cup canned pumpkin 1/2 cup walnuts 1/2 cup raisins In large mixing bowl, combine all dry ingredients Using an electric mixer, add the oil, water, eggs and pumpkin Mix thoroughly until blended, about 1 minute Fold in the nuts an raisins into the batter Pour into a greased 10-cup ring mold that has been sprinkled with cinnamon Cook on MEDIUM for 26-30 mins, turning twice If you do not have a plastic or ceramic ring mold or Bundt pan, divide the batter in half and baked in a greased 1 1/2 qt loaf dish Cool 10 mins before turning out

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Pumpkin Bread
Hazel Urban

4 1/2 cups sugar 1 1/2 cups oil 6 eggs 2 1/4 tsp. salt 1 1/2 tsp. nutmeg 1 cup water 1 large can pumpkin or 3 heaping cups 4 1/2 cups flour 3 tsp. baking soda Chopped nuts (optional) Beat sugars & oil - add eggs, water and pumpkin. Mix in flour, soda, salt & spices. Fold in nuts. Pour int greased loaf pans 2/3 full. Bake at 350 degrees for 1 hour

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Pumpkin Roll

Pumpkin and spice flavored roll cake with a cream cheese filling. Makes about 2 For the cake: 3 large eggs 1 cup granulated sugar 2/3 cup canned pumpkin 1 teaspoon lemon juice 3/4 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon nutmeg 1 1/2 teaspoon cinnamon 1/2 cup chopped pecans For the filling: 1 cup powdered sugar 1 8-ounce package of cream cheese, softened 4 tablespoons margarine 1/2 teaspon vanilla extract Preheat oven to 375 F. In a large bowl, mix together eggs, sugar, pumpkin, and lemon juice. In a separate bowl, mix flour, baking powder, salt, nutmeg, and cinnamon. Add the flour mixture to the egg mixture and stir until well blended. Line a 10 1/2" by 15" cookie sheet with parchment paper, trimming excess. Pour the batter onto the cookie sheet, spread evenly. Sprinke with pecans. Bake 12-15 minutes or until a toothpick inserted into the center comes out clean. Prepare a linen towel heavily sprinkled with powdered sugar. After baking, turn the cookie sheet onto the towel, parchment paper side up. The cake should slide out onto the towel. Remove paper and roll up the cake into the towel. Cool 30-40 minutes. For the filling, stir together the powdered sugar, cream cheese, margarine and vanilla. Mix well. After the roll has cooled, unroll it and spread the filling evenly. Re-roll and slice for serving.

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Sarah's Sopapillas

Kathy Bostwick About This Recipe "This is a great fried bread. We love to eat this with strawberry jam but they are great eaten savory too. We beg for these and Sarah rarely makes them" Ingredients
o o o o o

1 1/2 cups flour 2 teaspoons baking powder 3/4 teaspoon salt 2 tablespoons cold shortening 1/2 cup luke warm water

Directions 1. Combine dry ingredients; cut in shortening add water to form a ball and knead on a floured board for 5 minutes. Cover and allow to rest 20 minutes. 2. Roll out into a 1/8 inch thick slab. Cut into triangles. and deep fry till golden brown and puffed up.

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Sour Cream Zucchini Bread Recipe

Ready in: 1-2 hrs Serves/Makes: 2 loaves Ingredients: 2 cups flour 1 cup regular oatmeal 3 large eggs, beaten 2 cups sugar 1 cup oil 1 teaspoon vanilla 3 cups grated zucchini with juice if any 1 cup chopped nuts optional 1 1/2 cup chocolate or cinnamon morsels 1 teaspoon cinnamon 1 teaspoon salt 1 teaspoon soda 1/4 teaspoon baking powder 1/2 cup sour cream Directions: Grease and flour two 9"x 5"x 3" loaf pans. Mix eggs, sugar, oil and flour and oatmeal. Add the rest of dry ingredients and mix well. Batter will be thick at this point. Stir in zucchini, vanilla and sour cream. Batter will be thinner. Add nuts and morsels. Pour into prepared pans. Bake at 350 degrees F for 60 to 65 minutes. Cool in pan 10 minutes then remove from pan, cool thoroughly.

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Swedish Kaffekrans
Leeanne Chames (a variation of a Cinnamon Roll) Ingredients: 1/3 c. brown sugar, packed 2 t. cinnamon 1 pkg. active dry yeast ½ c. warm water 1 egg 1 T. sugar 1 t. vanilla 2 ½ c. Bisquick baking mix 2 T. butter or margarine Confectioners’ Icing: 1 c. powdered sugar 1 to 2 t. water ½ t. vanilla Combine 1/3 c. sugar and cinnamon; set aside. Dissolve yeast in warm water. Mix in egg, sugar, and the baking mix; beat vigorously. Turn dough onto floured board. Knead until smooth, about 20 minutes. Roll dough into a rectangle, 16 x 9 inches. Spread rectangle with butter; sprinkle with sugar and cinnamon mixture. Roll up tightly, beginning at wide side. Seal well by pinching edge of dough into a roll. Place dough, seam-side down, in a circle on greased baking sheet. Pinch ends together. Make cuts 2/3 of the way through ring at 1-inch intervals. Cover and let rise in warm place until double, about 1 hour. (I turn on the oven at this point and start preheating it and I set the cookie sheet over one of the burners). Heat oven to 375 and bake 15 minutes or until light brown. While warm, frost with Confectioners’ Icing. Serve warm.

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Sweet Potato Muffins
Hazel Urban

3 cups Bisquick Mix 1 cup sugar 2 eggs 1 tsp. cinnamon 1/2 tsp. nutmeg 1/4 cup margarine - melted 1 cup milk 1 cup mashed sweet potatoes 1/4 cup chopped nuts Mix all ingredients together. Put into lined muffin tins. Bake at 350 degrees for 15 minutes. Can also be made as a loaf - Bake for 50 minutes

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Zucchini Bread
Sharmel Gray

2 cups sugar 1 cup cooking oil 3 eggs Cream the above ingredients Sift the below together 3 cups flour 1 tsp salt 1 tsp baking powder 1 tsp soda 2 tbsps cinnamon Add dry ingredients to the first mixture. Mix well, next add the following ingredients: 2 tsp vanilla, 2 cups grated, peeled zucchini squash, 1 small can drained and crushed pineapple, 1/2 pecans and large chopped nuts.Pour into 2 well greased flour loaf pans. Bake at 325 for 50 minutes or until well done. Freezes well

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Holiday Beverages

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Apple Smoothie
Jump start your morning with this cool apple and cinnamon smoothie. Or serve it as an accompaniment to a special brunch. 2 cups chopped, cored and peeled Granny Smith apples 1 cup Apple Flavor LIBBY'S® JUICY JUICE® 100% Juice 1/2 teaspoon ground cinnamon 1 1/2 pints vanilla frozen yogurt 1. In a blender combine half the apples, cinnamon and apple juice. Process until smooth. Add half the frozen yogurt and purée until well blended. 2. Pour into two freezer safe glasses and freeze until ready to use. Repeat process with remaining ingredients. Serve cold. Makes 4 servings.

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Banana Smoothie
Start your day off with this creamy, wheat germ-fortified banana smoothie. 1 cup plain yogurt 1 ripe banana, sliced 1 tablespoon honey 1 tablespoon wheat germ 1/8 teaspoon nutmeg Additional banana slices (optional) Whipped cream (optional) Chopped peanuts (optional) 1. Combine all ingredients in blender container. Cover and blend until smooth and frothy. 2. Garnish with whipped cream and chopped peanuts or a banana slice. Makes 1 serving.

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Black Forest Coffee
Enjoy a cup of coffee with the taste of a chocolate-covered cherry cordial. 6 ounces fresh brewed coffee 2 tablespoons chocolate syrup 1 tablespoon maraschino cherry juice Whipped cream Shaved chocolate (optional) Maraschino cherry 1. Combine coffee, chocolate syrup, and cherry juice in a large mug; mix well. 2. Top with whipped cream, chocolate shavings and a cherry. Serve immediately. Makes 1 serving.

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Cafe Mexicano
4 t. chocolate syrup 1/2 C. heavy cream 3/4 t. cinnamon 1/4 t. nutmeg 1 T. sugar 1 1/2 C. strong hot coffee In four coffee cups, pour 1 teaspoon chocolate syrup in each. In large mixing bowl, combine heavy cream, 1/4 t. cinnamon, nutmeg and sugar, and whip until soft peaks form. Stir remaining 1/2 t. cinnamon into hot coffee. Divide the coffee evenly between the 4 mugs and stir each to blend the coffee with chocolate syrup. Top each cup with spiced whipped cream and serve immediately. Serves 4

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Candy Cane Cocoa

Give hot cocoa a touch of holiday flair by melting crushed candy canes in the cocoa and serving it with a candy cane 'stirrer' stick and fluffy dollop of whipped cream. 4 cups milk 1/3 cup semi-sweet chocolate chips 4 mini candy canes, crushed 1 cup whipping cream, whipped 4 mini candy canes 1. Heat milk until hot, but not boiling. Whisk in chocolate and crushed candy canes until melted. 2. Pour into four mugs; top with whipped cream and garnish with a candy cane. Makes 4 servings.

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Cappuccino Smoothie
Cappuccino lovers just can't get enough of this decadent ice cream-based smoothie dusted with cocoa. 1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk, chilled 5 to 6 teaspoons TASTER'S CHOICE® 100% Pure Instant Coffee 1 cup (2 large scoops) vanilla ice cream 1 cup ice cubes 1 tablespoon granulated sugar 2 teaspoons NESTLÉ® TOLL HOUSE® Baking Cocoa 1. Place evaporated milk and Taster's Choice in blender; cover. Blend until coffee is dissolved. Add ice cream, ice and sugar; blend until smooth. 2. Pour into glasses. Sprinkle with cocoa. Makes 4 servings.

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Champagne Punch
1 can (20-ounce) crushed pineapple in heavy syrup 1 cup fresh lemon juice 1 cup maraschino cherry juice 1 cup dark rum 1/2 cup brandy 1 bottle (750 ml) chilled inexpensive brut Champagne In a large punch bowl or pitcher, stir pineapple, lemon juice, cherry juice, rum, and brandy to blend. Refrigerate for 30 minutes. Add Champagne just before serving.

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Cherry Smoothie

This cherry smoothie is a refreshing pick-me-up any time of day. 2 cups frozen sweet or tart cherries 1 ripe banana, peeled 1 cup cherry juice blend, or other juice 4 maraschino cherries, for garnish 1. Put frozen cherries, banana and cherry juice blend in container of electric blender or food processor. Cover and process until smooth. 2. Pour into individual serving glasses. Garnish with maraschino cherries. Serve immediately. Makes 4 servings.

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Christmas Cheer

A tasty, non-alcoholic warm punch for holiday entertaining. 4 cups Apple Flavor LIBBY'S® JUICY JUICE® 100% Juice 3 cups pineapple juice 2 cups cranberry juice 1 medium lemon, peeled* 1 cinnamon stick 1/4 teaspoon ground nutmeg 1. In a large pot, combine apple juice, pineapple juice, cranberry juice, lemon peel, cinnamon stick and nutmeg. Bring to a boil, reduce heat and simmer for 10 minutes. Strain and serve warm. Makes 12 servings. *Peel lemon with a vegetable peeler, making sure not to get any of the pith (white part). Save fruit for another use. Cut peel into 1/2-inch slices.

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Cider Cup
1 quart sweet cider 4 ounces sweet sherry 4 ounces brandy apple slices 1 pint chilled club soda Pour the cider, sherry and brandy into a large pitcher. Add chunks of ice or 12 to 16 ice cubes and the apple slices. Add club soda and stir gently. Serve in 4-ounce punch glasses or wine glasses. Makes about 14 servings.

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Coffee Chai
A Columbian twist on an Asian classic! 4 cups fat free skim or 1% lowfat milk 1 tablespoon instant or freeze-dried coffee 1/4 cup firmly packed brown sugar 3 (3-inch) cinnamon sticks 6 cardamom pods (available in spice section at most supermarkets) 1/8 teaspoon grated nutmeg 1/8 teaspoon ground allspice 4 cinnamon sticks, optional 1. Combine all ingredients in a saucepan. Simmer, stirring to dissolve sugar and instant coffee, for five minutes over low heat. Don't let the mixture boil. 2. Let the mixture steep off the heat for 20 to 30 minutes. Pour through a clean sieve or strainer. Serve either hot or cold. Use optional cinnamon sticks as stirrers. Makes 4 servings.

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Crockpot Steaming Holiday Hot Punch
3 cups apple juice 3 cups orange juice 6 cups cranberry juice cocktail 3/4 cup maple syrup 2 teaspoons powdered sugar 1 1/2 teaspoons ground cinnamon 3/4 teaspoon ground cloves 3/4 teaspoon ground nutmeg cinnamon sticks Cinnamon sticks are optional but make a very pretty addition as stirrers in steaming hot mugs of punch. Combine all the ingredients in a very large heavy pan, except the cinnamon sticks. Bring to a boil and turn to simmer for few minutes. You can put the ingredients in a crockpot after it has boiled and keep warm over low heat.

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Fruity Island Punch
2 quarts cranberry-apple juice 1 quart orange juice 1 quart pineapple juice 3 quarts carbonated lemon-lime beverage 1 quart vodka or rum (optional) Mix chilled juices together in large punch bowl or crock with spigot. Add liquor and ice. Add carbonated drinks just before serving.

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Glogg
1 bottle of inexpensive sweet red wine 1 bottle of inexpensive bourbon 1 bottle of inexpensive dry sherry 4 cinnamon sticks 2 T. cardamom seeds 1 T. whole cloves 1 c. sugar 10 prunes 1/2 c. raisins 1/2 c. almonds Mix all ingredients and to point just before boiling--DO NOT BOIL! Turn off heat, cover, and let stand 24 hours. Strain and pour back into bottles. (The strained fruit and nuts are good over ice cream.) To serve: Heat in a coffee cup, but do NOT boil.

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Glorious Christmas Punch Recipe
1 3 oz. pkg. cherry gelatin 1 C. boiling water 1 6 oz. can frozen lemonade 3 C. cold water 1 qt. Cranberry juice cocktail - chilled 1 12 oz. bottle ginger ale, - chilled Dissolve gelatin in boiling water; stir in lemonade. Add cold water and cranberry juice. Place two trays of ice cubes in a large punch bowl; pour punch over ice. Pour in ginger-ale.

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Honey Breakfast Drink

Honey is the secret ingredient to enhancing the sweet flavor of fruits. 2 cups milk 1/2 cup orange juice 1/3 cup honey 1/4 cup low-fat dry milk 1/4 cup wheat germ 1 large banana, peeled and sliced 4 to 5 ice cubes 1. Combine all ingredients in blender or food processor and mix well. Makes 4 servings.

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Holiday Drink
Laurie Horner

1 part Amaretto 1 part cinammon schnapps 2 parts butterscotch schnapps 2 parts coffee liquor

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Memory People Holiday Cookbook 2011
Hot Apple Pie Punch
3/4 C. golden raisins 1/2 C. dark rum 1 quart apple cider 1/2 C. apple brandy (calvados) 4 (2-inch) cinnamon sticks 16 whole cloves 1 apple, cored and thinly sliced

Put raisins in cup and cover with rum; soak 2 hours. Pour cider and apple brandy in large saucepan and add soaked golden raisins, cinnamon sticks and cloves. Heat very slowly; do not allow to boil. Pour into large heat-proof bowl or pitcher and stir in the apple slices. To serve, ladle the punch into heat-proof glasses, making sure each glass has a few raisins, cinnamon stick, cloves and apple slices. Makes 4 to 6 servings.

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Hot Buttered Cinnamon Cider
2 quarts apple juice or apple cider 12 ounces apricot nectar 1 tablespoon brown sugar 1/2 teaspoon allspice 1/3 cup butter 1/2 cup cinnamon liqueur In slow cooker, combine apple juice, apricot nectar, brown sugar and allspice. Cover and cook on LOW for 5 hours. Just before serving, heat butter and cinnamon liqueur in a small saucepan or microwave. Spoon 1/2 tablespoon into mug or heatproof cup. Add 3/4 cup apple juice mixture. Garnish with orange slices, if desired. Serve immediately. Serves 12

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Hot Caramel Apple Drink
8 ounces apple juice 1 tablespoon cinnamon syrup whipped cream caramel syrup nutmeg cinnamon Bring apple juice to a boil. Add 1 Tbsp of cinnamon syrup to the bottom of a 12oz mug. Add boiled apple juice. Top with whipped cream, pour caramel syrup generously; let caramel run into juice. Add more whipped cream and caramel, if desired. Sprinkle with nutmeg and cinnamon. Cinnamon Syrup: 1 cup sugar, 1/8 tsp Salt, 2 Tbsp Flour, 1/2 tsp cinnamon, 2/3 cups water, 2 Tbsp butter. Mix all but butter. Boil until thickened. Add butter.

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Ice Cream Punch
1/2 gal. vanilla ice cream 1 1/2 cups cold water 1- 12 ounce frozen lemonade, thawed 1- 2 liter CHILLED 7 up Spoon ice cream by Tbs. into punch bowl; Add water, and lemonade. Stir until combined. Slowly pour 7-up down sides of punch bowl, stir gently to mix. Serves 32

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Memory People Holiday Cookbook 2011
Mulled Cranberry Brew
1 pint cranberry juice 1 cup water 3/4 cup sugar 1 cinnamon stick 6 whole cloves 1/2 lemon peel, cut into strips 3/4 quart (1 bottle) Burgundy wine 2 tablespoons lemon juice Syrup can be made ahead. Combine cranberry juice, water, sugar, cinnamon stick. cloves and lemon peel in large saucepan. Bring to a boil. Stir until sugar is dissolved. Simmer gently 15 minutes. Strain. Combine syrup with wine and lemon juice; heat, but DO NOT BOIL. Serve in preheated mugs with a sprinkling of nutmeg. The syrup can be made ahead, kept in the refrigerator and combined with the wine and lemon juice before serving. Serves 12

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Nose Warmer Punch
3 bottles dry red wine 1 1/2 cups brandy 1 1/2 cups sugar 3 cinnamon sticks 8 whole cloves 3 small lemons, zest scored lengthwise fruit sliced thin crosswise In a large saucepan bring wine and brandy to a simmer with sugar, cinnamon and cloves, stirring, and cook at a bare simmer 2 minutes. Stir in lemon slices and ladle into heat-proof cups. Makes about 12 1/2 cups, serving 12.

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Peach Smoothie
You can enjoy a peach smoothie anytime, all year-round when you keep a can of peaches in the pantry. 1 (15-ounce) can sliced California Cling Peaches 1 banana, sliced 1 (8-ounce) nonfat yogurt 1 cup skim milk 10 ice cubes 1. Whirl all ingredients in a food processor or blender until smooth. 2. Pour into glasses. Makes 4 (10-ounce) servings.

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Memory People Holiday Cookbook 2011
Peachy Spiced Cider
4 cans ( 5 1/2 ounces each) peach or apricot nectar 2 c Apple juice 1/4 To 1/2 tsp. ground ginger 1/4 ts Ground cinnamon 1/4 ts Ground nutmeg 4 Fresh orange slices ( 1/4 " thick), halved Combine the first five ingredients in a slow cooker. Top with the orange slices. Cover and cook on low for 4-6 hours or until heated through. Stir before serving. Yield: about 1 quart

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Pumpkin Pie Smoothie

This creamy treat is sure to please every pumpkin lover. 1 (15-ounce) can LIBBY'S® 100% Pure Pumpkin, chilled 1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk, chilled 1 cup (8-ounces) vanilla flavored yogurt 1/4 cup granulated sugar 1/4 teaspoon pumpkin pie spice 1 pint whipping cream, whipped to soft peaks 1. Combine pumpkin, evaporated milk, yogurt, sugar and pumpkin pie spice in blender; cover. Blend until mixture is smooth. 2. Top with whipped cream; sprinkle with additional pumpkin pie spice. Makes 4 servings.

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Simple Eggnog Recipe
1 fresh country egg sugar to taste pinch of salt 1 T. good whiskey or brandy 1 C. rich milk 1 t. vanilla touch of nutmeg Separate the egg, beating both the yolk and white. Add the sugar and salt to the yolk, then the whiskey or brandy, milk and vanilla. Lastly add the white of the egg. Mix and strain into a tall glass and serve cold. Grate a touch of nutmeg on top. 1 serving

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Sparkling Cranberry Blush
3 cups cold water 96 ounces cranberry juice cocktail (2 bottles) chilled 12 ounces thawed lemonade concentrate (2 cans) undiluted 1500 milliliters brut champagne (2 bottles) chilled Combine the first 3 ingredients in a punch bowl, and stir well. Add chilled champagne, and stir gently. Yield: 6 quarts

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Yellow Rose of Texas Punch
1 (12 oz.) can frozen orange juice 1 cup cream of coconut 3 cups pineapple juice 1 32 oz. sprite Mix all together. Refrigerate until ready to serve. Can freeze extra pineapple juice ahead of time to make a frozen block, put in punch to keep cool while serving.

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Holiday Breakfast

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Apple Hill Pancake
Ingredients: 3 Eggs, slightly beaten 1/2 cup Milk 1 teaspoon Lemon Rind, grated 1 teaspoon Vanilla 1/2 cup All-Purpose Flour 1 tart Apple, such as Granny Smith, peeled and chopped into small pieces 5 teaspoon Butter, divided 1/4 cup Sugar 1/4 teaspoon Cinnamon Confectioner's Sugar for garnish Directions: In a medium bowl, combine eggs, milk, vanilla and lemon rind. Whisk in flour until blended. Batter will be slightly lumpy. Preheat oven to 400°. Melt 1 tablespoon of butter in 10" pan over medium heat. Add apples and saute until tender. Place sauteed apples the batter and pour into a greased baking dish or pie pan. Meanwhile, in a small bowl, combine the remaining cinnamon and sugar. Melt remaining 4 tablespoons of butter. When pancake has baked 20 minutes, remove from oven and quickly sprinkle with sugar mixture and drizzle with butter. Return to oven for 5 minutes. Serve immediately, dusted with confectioner's sugar. Enjoy!

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Aunt Florence's Fried Apples
From Holly

This first time I ever had fried apples was on a cold November morning in the early 50s. We were visiting my GreatAunt Florence at her farm in northern Kansas and she fried up some apples and served them with ham and eggs. Since then old fashioned fried apples have been a favorite and they always remind me of Aunt Florence and her kitchen. She always used what apples were handy -- probably apples from the tree behind the spring house. 6 large apples (about 6 cups, sliced) 1/4 cups butter 1/4 cups water 1/3 cups light brown sugar 2 Tbs lemon juice 1 tsp cinnamon 1. Core, peel and slice apples into thick slices. Place into a medium size skillet with butter and water. 2. Cook over medium heat, stirring to prevent sticking. Continue cooking until barely tender. 3. Mix the brown sugar and cinnamon together. Sprinkle the apples with brown sugar and lemon juice. Toss and cover the skillet. Let stand for ten minutes.

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Memory People Holiday Cookbook 2011
Ava's Spicy Breakfast Casserole
Ingredients: 1 (8 ½ oz.) package corn muffin mix 3 cups cubed (1/2 inch) Italian loaf 8 ounces hot turkey Italian sausage 1 cup chopped onion 2 cups milk 1 teaspoon ground cumin ½ teaspoon white pepper 1 teaspoon Tabasco sauce 1 (10 oz) diced tomatoes and green chilies (Rotel), undrained 4 eggs, beaten 1 cup (4 oz) shredded Colby-Jack cheese Directions: Prepare corn muffin mix according to package directions; cool. Crumble muffins into large bowl and stir in bread—set aside. Remove casings from sausage and cook with onion in large nonstick skillet until browned; crumble and drain grease. Combine next 6 ingredients and stir until well blended. Add sausage mixture; stir well. Stir into bread mixture and spoon half into a 9x13 greased pan. Top with ½ cup cheese. Spoon remaining bread mixture over cheese, and sprinkle ½ cup cheese on top. Cover and refrigerate overnight (8 hours). In morning, bake at 350 degrees 35 to 45 minutes (until lightly browned). Let stand 10 minutes, then cut into squares and serve with your favorite salsa. Yield 8-10 servings.

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Memory People Holiday Cookbook 2011
Baked French Toast
Ingredients: 1 Loaf French bread (13 – 16 Ounces) 8 Large Eggs 2 Cups Half-and-Half 1 Cup Vanilla Soy Milk 2 Tbsp Granulated Sugar 1 tsp Vanilla Extract ¼ tsp ground cinnamon ¼ tsp ground nutmeg Dash Salt Directions: Slice French bread into 20 slices, 1 inch thick each. Arrange slices generously in a buttered 9/13 baking dish in two rows, overlapping the slices. In a large bowl combine the eggs, half-and-half, soy milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture between the slices. Cover with foil and refrigerate overnight. Next day, preheat over to 350 degrees F. Make Praline Topping with 1 and ¾ sticks of melted butter, 1 cup packed light brown sugar, 1 cup chopped fine pecans, 2 Tbsp light corn syrup, ½ tsp ground cinnamon and ½ tsp ground nutmeg. Spread the praline mixture over the bread and bake for 40 minutes, until puffed and lighted golden brown.

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Baked Oatmeal
Hazel Urban

1/2 cup melted butter 1 cup brown sugar 2 eggs 3 cups quick oats 2 tsp. baking powder 1 tsp. salt 1 cup milk Cinnamon to taste Mix all ingredients and pour into casserole dish coated with Pam. Sprinkle with cinnamon. Bake 35-40 minutes. Serve with milk and fruit or pie filling.

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Breakfast Burrito

Ingredients
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2 egg whites 1 whole egg Salt and ground black pepper (to taste) 2 tablespoons canned refried black beans, warmed 1 whole wheat flour tortilla (10 inch), warmed 2 ounces Jimmy Dean® Reduced Fat Regular Flavor Pork Sausage Roll, cooked, crumbled, drained (1/4 cup) 2 tablespoons shredded reduced-fat cheddar or mozzarella cheese 3 tablespoons salsa Suggested Toppings Shredded lettuce Chopped avocado Reduced-fat sour cream

Directions

1. Beat eggs in small bowl with wire whisk until well blended; pour into nonstick skillet sprayed with cooking spray. Cook on medium heat 2-3 minutes or until set, stirring occasionally. Season with salt and black pepper. 2. Spread beans down center of tortilla; top with eggs, sausage, cheese and salsa. Fold in opposite sides of tortilla; roll up. 3. Add toppings. Cook’s Tip: Substitute ¼ cup Jimmy Dean® Regular Sausage Crumbles for the cooked and crumbled Jimmy Dean® Reduced Fat Pork Sausage Roll. Makes: 1 serving (1 burrito)

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Breakfast Casserole Recipe
Laura Churchill This is a good breakfast dish when you're short on time. It's simple to prepare and can be made early or even frozen until needed. 2-4 Servings Prep: 20 min. Bake: 30 min. Bake at 350° for 30 minutes         2 sliced bread 1/2 pound bulk pork sausage 1/2 cup shredded cheddar cheese 3 eggs 1 cup milk 1/2 teaspoon ground horseradish mustard 1/4 teaspoon salt 1/8 teaspoon pepper

Directions Remove the crust from the bread and cut into 1-in. cubes. Place in a greased 8-in. square baking dish. In a skillet, brown the sausage over medium heat until no longer pink; drain. Sprinkle the sausage and cheese over bread cubes. In a bowl, whisk the eggs, milk, mustard, salt and pepper. Pour over the sausage and cheese. Bake at 350° for 30 minutes or until puffed and golden. Yield: 2-4 servings.

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Memory People Holiday Cookbook 2011
Breakfast Supreme
Sheila Murff Brantley Traditional Christmas morning breakfast (must be made the day before)

1 pound bulk pork sausage 1 pound ground beef 1 small onion, chopped 3/4 cup sliced fresh mushrooms 1/2 cup chopped green pepper 1 to 1-1/2 tsp salt 1/4 - 1/2 tsp pepper 2 tablespoons butter, melted 2 cups shredded cheddar cheese, divided 12 eggs 2/3 cup heavy whipping cream in a large skillet, cook the sausage, beef, onion, mushrooms and green pepper over medium heat until meat is no longer pink; drain. stir in salt and pepper, set aside. pour butter into an ungreased 13 x 9 baking dish, sprinkle with 1 cup cheese. beat eggs, pour over cheese. top with sausage mixture. pour the cream over sausage mixture. sprinkle with remaining cheese cover and refrigerate for 8 hours or overnight. remove from refrigerator 30 minutes before baking. bake, uncovered at 325 for 35-40 minutes or until a knife inserted near the center come out clean. let stand for 10 minutes before cutting. yield: 12 servings.

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Classic Cheese Omelet
From Good Housekeeping Omelets are the little black dresses of cooking: Simple, understated, and always in good taste, they can be dressed up or down for any meal. Because cooking time is so short, you'll need to have your eggs, seasonings, and fillings at your elbow so you can give individual attention to each omelet.

Lisa Hubbard Yields: 4 main-dish servings Total Time: 18 min Oven Temp: 200 Ingredients
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8 large eggs 1/2 cup(s) water 1/2 teaspoon(s) salt 1/2 teaspoon(s) coarsely ground black pepper 2 tablespoon(s) margarine or butter 4 ounce(s) shredded Cheddar, Gruyère, or Fontina cheese Chopped green onions, for garnish Toasted country-style bread (optional)

Directions 1. Preheat oven to 200 degrees F. Place 4 dinner plates in oven to warm. In medium bowl, place eggs, water, salt, and black pepper. With fork, beat 25 to 30 quick strokes to blend mixture without making it fluffy. (Overbeating toughens the proteins in the whites.) Page 142

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2. In 8-inch nonstick skillet, melt 1 1/2 teaspoons margarine on medium. When margarine stops sizzling, pour or ladle 1/2 cup egg mixture into skillet. 3. After egg mixture begins to set around edges, about 25 to 30 seconds, with heat-safe spatula, carefully push cooked egg from side of skillet toward center, so uncooked egg can reach bottom of hot skillet. Repeat 8 to 10 times around skillet, tilting as necessary, 1 to 1 1/2 minutes. 4. Cook until omelet is almost set but still creamy and moist on top. Place skillet handle facing you, and sprinkle 1/4 cup cheese on half of omelet. 5. With spatula, fold unfilled half over filling. 6. Shake pan gently to loosen any egg or filling from edge, then slide omelet to edge of skillet. Holding skillet above warm plate, tip skillet so omelet slides onto plate. Keep warm in oven. Repeat with remaining margarine, egg mixture, and cheese to make 4 omelets in all. Sprinkle with green onions and serve with toast if you like.

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Memory People Holiday Cookbook 2011
Country Garden Omelet

Here's a 2-egg omelet recipe with green onions, diced tomatoes, and shredded cheese, along with seasonings. Easy and delicious! Ingredients:
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2 eggs 1 tablespoon half-and-half or milk 1/8 teaspoon salt few drops Worcestershire sauce dash Cajun or Creole seasoning, optional dash pepper 2 teaspoons butter 2 to 3 tablespoons finely shredded Cheddar cheese 1 tablespoon chopped green onion 1 tablespoon diced tomato

Preparation: Beat eggs until frothy; whisk in the cream or milk, salt, Worcestershire sauce, and pepper. Heat butter in a nonstick 8-inch skillet over low heat; pour in egg mixture. Cook slowly, lifting gently at edges to let uncooked egg to run underneath. When omelet is almost cooked but still shiny on top, cover and continue cooking until surface dries, about 1 to 2 minutes. Top with the shredded cheese, tomato, and green onion; fold in half. Serves 1.

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Memory People Holiday Cookbook 2011
Creamy Scrambled Eggs
Ingredients: Ingredients 8 eggs 1/4 c. whole milk 1/4 tsp. salt 1/4 tsp. pepper 1/2 tsp. oregano 1/8 tsp. tabasco sauce 3 T. fresh chopped chives, divided 1 T. butter 4 oz. cream cheese, cut into cubes Fresh chive sprigs and chive blossoms for garnish, optional Directions: In a large bowl, beat eggs, milk, salt, pepper, oregano, tabasco sauce, and 1 T. chopped chives. In a large non-stick pan, melt butter over medium heat. Add egg mixture and cook like standard scrambled eggs. When eggs start to set, add cubes of cream cheese. The cream cheese will melt by the time the eggs are finished. Place on serving plate and sprinkle with the remaining chives. Garnish with blossoms and sprigs.

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Crumb Griddle Cakes
1/2 cup sifted flour 1/2 teaspoon salt 1 tablespoon baking powder 1 1/2 cups milk 2 eggs 1 tablespoon melted butter 7 slices white bread Sift flour, salt and baking powder into a bowl. Put the milk, eggs and butter into blender container, cover and process at MIX. Break the bread into pieces and add through the feeder cap opening while blending. When the mixture is smooth, add to the flour mixture. Stir until well mixed. Bake on a lightly greased griddle until brown. Turn only once. Yield: 8 to 10 pancakes

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Christmas Morning Breakfast

Prepare this sausage-and-egg dish on Christmas Eve while the kids are setting out milk and cookies for Santa. Refrigerate it overnight, then pop it into the oven on Christmas morning for a quick and easy holiday breakfast. Ingredients
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12 ounces low-fat, bulk breakfast, sausage 3 slices white bread, torn into bite-size pieces 1/2 cup shredded Monterey Jack cheese 6 eggs 1 cup low-fat milk 1/4 teaspoon salt 1/8 teaspoon pepper 1/2 cup shredded Cheddar cheese

Instructions 1. Brown the sausage in a skillet over medium heat, stirring to crumble. Remove it from the heat, drain off any fat, and let it cool. 2. Place the bread in the bottom of a 2-quart baking dish lightly coated with cooking spray. Layer the sausage over the bread, then top it with the Monterey Jack cheese. 3. In a medium bowl, whisk together the eggs, milk, salt, and pepper. Pour the mixture over the contents of the dish, then top with the Cheddar cheese. Cover the dish with plastic wrap and refrigerate overnight. 4. In the morning, heat the oven to 325º. Remove the plastic wrap from the dish and bake the casserole for 40 to 45 minutes or until cooked through. Makes about 6 servings.

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Hearty Sausage Mini Quiche

Ingredients
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1 pkg. Jimmy Dean® Regular Flavor Pork Sausage Roll 1 cup fresh chopped mushrooms 1/2 cup chopped green bell pepper 10 eggs 1/4 cup milk 1/4 teaspoon ground black pepper 1 cup (4 ounces) Cheddar Cheese 1/2 cup sliced green onions Prep Time: 15 minutes Bake Time: 22 minutes

Directions 1. Preheat oven to 350°F. Cook sausage, mushrooms and bell pepper in large skillet over medium-high heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently; drain. 2. Beat eggs, milk and black pepper in large bowl with wire whisk until well blended. Stir in sausage mixture, cheese, and green onion. 3. Line 2 cupcake pans with 16 foil baking cups or spray muffin cups with cooking spray. Spoon mixture evenly into baking cups. 4. Bake 18-22 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes before serving. 8 servings (2 mini quiches each)

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Homemade Grapenut Cereal
My mother submitted this homemade grapenut cereal recipe. It was originally given to her by her sister-in-law. She says that during the dirty '30s, farmers were so cash poor they made their own grapenut cereal. It has become one of the most popular recipes on our website. 3-1/2 cups Graham flour 1 cup brown sugar 2 cups sour milk 1 tsp salt 1 tsp soda Mix flour, sugar, salt and soda well. Stir in sour milk. Bake one hour at 325-350 degrees. Break into small pieces and continue baking until brown and crusty. When cool, grind through a food grinder.

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JoAn's Breakfast Cookies with Oatmeal

From JoAn I picked this breakfast oatmeal cookie recipe out of an old "I hate to cook" recipe book. I has been my breakfast on my way to work for so many years I can't remember. It's very easy and takes not time to prepare early in the morning on the run. Oh and it's got to be good for you all that oatmeal JoAn's Breakfast Cookies 4 cups oatmeal 1 1/4 cups brown sugar 1 cup oil 3 eggs 2/3 cup powdered milk 1 teaspoon vanilla 1 cup walnuts 1 cup raisins 3/4 cup chocolate chips 3/4 cup coconut Mix oatmeal thru oil and set overnight. Next day mix that with the remainder of the ingredients. Spoon on greased pan Bake at 350F for ten minutes.

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Maebelle's Chocolate Gravy
From Crystal

This recipe was given to me by my husband's Grandmother when we first married. It quickly became a favorite of my son's for breakfast and has always been a favorite of my husband's. We have dated this recipe back for at least 100 years as Grandmother Maebelle diedat the age of 97 and the recipe was handed down to her by her Mother, Grandma Dobbins. Grandmother Maebelle had a large family to feed and this was an inexpensive way to do so during the depression. This is the one thing when my son came home from Iraq that he wanted as soon as he could get it. Maebelle's Chocolate Gravy 3 T. cocoa 3 T. flour 1/2 c. hot tap water 2/3 c. sugar 2 c. milk pinch salt In a large saucepan, combine cocoa, flour, and sugar. Add hot water; cook over low heat until dissolved; stirring constantly. Stir in milk and continue stirring until thickened. Serve over hot homemade biscuits or pancakes. Makes a great sauce for ice cream as well.

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Mediterranean Sausage Braid

Ingredients

1 container (13.8 ounces) refrigerated pizza dough 1 pkg. Jimmy Dean® Hearty Original Sausage Crumbles ½ cup pitted kalamata olives, chopped 1 cup (4 ounces) shredded Mozzarella cheese 1 small tomato, seeded, chopped ¼ cup feta cheese crumbles 1 egg

Directions 1. Preheat oven to 400°F. 2. Spray baking sheet with cooking spray. Unroll pizza dough onto baking sheet into large rectangle (about 10x12-inches). Sprinkle the sausage down center of dough. Sprinkle with olives, mozzarella cheese, tomato and feta cheese. 3. Use a sharp knife to make 7 diagonal cuts in exposed pastry on each side of filling, stopping 1/2 inch from filling. Fold strips over filling, alternating sides until filling is enclosed. 4. Beat egg with 2 teaspoons water. Brush dough with egg. 5. Bake 20-25 minutes or until braid are is golden brown. Cut into 6 slices to serve. 6 servings (1 slice each)

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Mexican Potato Omelet
By

Whip up this simple, tasty omelet on those nights when it seems the refrigerator is bare. Frozen hash browns are perfect for such occasions--just look for a brand with little or no fat. And while the cheese adds some fat, it also provides almost a third of your daily calcium needs. Time: 25 minutes (15 minutes prep) Ingredients
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2 teaspoons extra-virgin olive oil, divided 1 cup frozen hash-brown potatoes, or diced cooked potatoes 1 4-1/2-ounce can chopped mild green chiles 4 large eggs 1/2 teaspoon , Tabasco hot sauce, such as 1/4 teaspoon salt, or to taste Freshly ground pepper, to taste 1/2 cup grated pepper Jack, or Cheddar cheese 1/4 cup chopped scallions 1/4 cup coarsely chopped fresh cilantro, or parsley

Directions 1. Heat 1 teaspoon oil in a 10-inch nonstick skillet over medium-high heat. Add potatoes and cook until golden brown, shaking the pan and tossing the potatoes from time to time, 3 to 5 minutes. Stir in chiles and transfer to a plate. Wipe out the pan. 2. Blend eggs, hot sauce, salt and pepper with a fork in a medium bowl. Stir in cheese, scallions, cilantro (or parsley) and the potato mixture. Page 153

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3. Set a rack about 4 inches from the heat source; preheat the broiler. 4. Brush the pan with the remaining 1 teaspoon oil; heat over medium heat. Pour in the egg mixture and tilt to distribute evenly. Reduce the heat to medium-low and cook until the bottom is light golden, lifting the edges to allow uncooked egg to flow underneath, 3 to 4 minutes. Place the pan under the broiler and cook until the top is set, 1 1/2 to 2 1/2 minutes. Slide the omelet onto a platter and cut into wedges.

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Mrs. Elder's Apple Rolls
From Holly

My kindergarten teacher, Mrs. Elder, loved children and teaching. Everyday in her class was an adventure but I think the highlight for all of us were trips to her farm. She and her husband had a large wheat farm and lots of farm animals. Each fall she took her class to the farm and her students would visit all the animals, churn butter and have a wonderful time. Now 50 years later, my other kindergarten schoolmates still talk about the trip to the farm. She taught for many years in a small one room building adjacent to the larger school building. My husband's favorite memory of her is seeing her drive into the local McDonald's (she was in her late 80s by then) in a huge pickup truck, complete with dual wheels, and her head visible just above the dashboard.

Ingredients: 2 cups flour 2 T baking powder 1/4 tsp salt 2/3 cup butter 3/4 cup milk 1/4 cup sugar 2 1/2 cups raw grated apples 2 T soft butter Sauce 1 cup sugar 1 cup apple juice 1/2 cup cinnamon red hots 2 T butter Directions: Mix flour, baking powder and salt. Cut in butter to flour mixture. Add milk and stir until moist. On a lightly floured surface, roll dough until 1/4 inch think and about and 18" by 12" rectangle. Spread with 2 T. soft butter. Mix sugar and apples and spread on top of the buttered dough. Roll up as a you would a jelly roll and cut into 9 pieces (use a sharp wet knife). Place in a baking dish and freeze. Mix the syrup ingredients and bring to boil. Boil 1 minute. Bake rolls at 350 degrees for 35-45 minutes. When rolls start to brown, remove from oven and pour syrup over the rolls, return to over to finish baking.

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Sausage & Egg Tostadas

Ingredients
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1 pkg. Jimmy Dean® Regular Flavor Pork Sausage Roll ½ cup chopped onion 6 tostada shells, warmed in oven 6 cooked eggs, such as fried, over easy or scrambled 1½ cups (6 ounces) shredded Mexican blend cheese ¾ cup salsa 3 tablespoons chopped fresh cilantro

Directions 1. Cook sausage and onion in large skillet over medium-high heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently; drain. 2. Place tostada shells on serving plates. Top with sausage mixture, eggs, cheese, salsa and cilantro. Cook’s Tip: Prepare using 1 pkg. Jimmy Dean® Hot Pork Sausage Roll. Makes: 6 servings (1 tostada each)

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Sausage Spinach Omelet Roll

Ingredients

12 eggs 1/2 cup milk 2 tablespoons all-purpose flour 2 green onions, sliced 1 teaspoon salt 1/4 teaspoon ground black pepper 1 1/2 cups Jimmy Dean® Hearty Original Sausage Crumbles 1 cup chopped mushrooms 4 cups packed spinach leaves 1 cup (4 ounces) shredded cheddar cheese, divided

Directions 1. Preheat oven to 325 F. Spray a 15x10-inch baking pan with cooking spray. Line with a piece of parchment or wax paper. Spray paper with additional cooking spray. 2. Beat eggs, milk, flour, green onion, salt and pepper into large bowl with a wire whisk until well blended. 3. Carefully pour into pan. Bake for 20 minutes or until eggs are set. 4. Cook sausage and mushrooms in a large skillet over medium heat for 4-5 minutes or until mushrooms are tender. Stir in spinach: cook and stir until spinach is wilted. 5. Loosen eggs from sides of pan and carefully invert onto another piece of parchment or waxed paper. Top with sausage mixture and 3/4 cup cheese. Roll-up. 6. Place on back on baking pan. Top with remaining 1/4 cup cheese. Bake for 5 minutes or until cheese is melted. Cut into slices. 6 servings (1 slice each)

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Slow Cooker Sausage Breakfast Casserole

Ingredients

1 pkg. (26 ounces) frozen shredding hash brown potatoes 1 pkg. Jimmy Dean® Hearty Original Sausage Crumbles 1 cup (4 ounces) shredding mozzarella cheese 1/2 cup (2 ounces) shredding parmesan cheese 1/2 cup julienne cut sun dried tomatoes packed in oil, drained 6 green onions, sliced 12 eggs 1/2 cups milk 1 teaspoon salt 1/4 ground black pepper

Directions 1. Spray a 6 quart slow cooker with cooking spray. Layer 1/2 of the potatoe on the bottom of slow cooker. 2. Top with half of the sausage, mozzarella and Parmesan cheese, sun dried tomatoes and green onion. Repeat layering. 3. Beat eggs, milk and pepper in large bowl with a wire whisk until well blended. 4. Pour evenly over potato-sausage mixture. 5. Cook on low setting for 6-8 hours or on high setting for 3-4 hours or until eggs are set. 12 servings (about 1 cup each)

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Ultimate French Toast
Ingredients: 3 C Milk 2/3 C Sugar 8 Eggs 3 C. Milk 2 Tsp. Vanilla French Bread Loaf 1/2 Tsp. Tabs of butter Cinnamon Powdered Sugar Mixed Fruits Sprig of Mint Toasted Almond Slivers Non-stick spray Directions: Spray 9x11 glass baking dish with non-stick. Slice 1 loaf of French Bread into 8, 1 & 1/2 thick slices & place in baking dish. In large bowl, whisk milk, eggs, sugar & vanilla. Pour egg mixture over bread. Place 1 tab of butter on top of each bread & sprinkle with cinnamon. Cover with plastic wrap & let stand over night in fridge. In the morning remove from fridge & bring to room temperature. Preheat oven to 350F. Bake for 45 minutes until set & browned. Top with a variety of toppings. For example, our B&B favorite is mixed black, blue & strawberries with peaches warmed, with a powdered sugar dusting, toasted almonds & a fresh sprig of mint from the garden (See photo). My childhood favorite is the way my mom served it...a fresh queeze of lemon juice & lots of powdered sugar! FEBRUARY is all about LOVE, CGOCOLATE & WINE here in Hermann!!! For the 28 days of February, we serve this French Toast Stuffed with Dark chocolate Chips and drizzled with a Jazzpberry Coullis & fresh berries!!! This French Toast is easy to prepare & Delishious. The prenentation is impressive & the possibilities are endless !!! This recipe serves 8 hearty portions, or is easily cut back for less. It is forgiving in prep & bake time, it even travels well for brunches on the run, in an aluminum disposable pan. En Guete!!

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Uriah's Best Budget Breakfast
From Susan My grandpa lived with us - my father and I. My father was military and towards the end of the month, money was tight. This is mostly a breakfast item, but makes a great dinner also. The amount can be adjusted up or down for additional people. I know the name of it is terrible, but that is what it was called.

1 pound loose ground sausage 6 or 8 eggs 6 potatoes small amount butter or margarine onions if desired cheese if desired Peel and dice potatoes, cook till about half done in small amount of margarine or butter. Now, add sausage and cook completely, mixing well with the potatoes. This will look a little greasy by now, but don't drain. Stir together eggs, adding a little water if wanted. Pour egg mixture over potato and sausage mixture, stirring gently till eggs are cooked through. The eggs manage to absorb all the oil/grease and cook up fluffy. Top with your favorite cheese if wanted, cover till just melted. Very hot and tasty - enjoy! This can be made for more people, just increase eggs and/or potatoes. We find it cooks well in a cast iron skillet, but any pan will do (of course).

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Holiday Cakes/Pies

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Alicia's Buttermilk Cake
This recipe originally called for vegetable oil. I have substituted coconut oil with good results. The only modification necessary is that the buttermilk and eggs need to be warmed to a temperature above 76°F, otherwise the coconut oil will solidify when it is mixed with the other ingredients. I normally put some warm water in the sink and then place the mixing bowl with sugar, eggs, buttermilk and vanilla in the sink until the mixture is warm enough to add the coconut oil.         1 C sugar 3 eggs 1 C coconut oil, melted 1 C buttermilk 2 C flour 1 t baking soda 1 t vanilla extract 4 t baking powder (this is not a mistake)

Directions: Mix sugar, eggs, oil, buttermilk and vanilla, beating well (see note above). Mix flour, soda and baking powder and then add to liquid mixture and mix well. Pour into 9x13 greased and floured pan. Bake at 350°F for 30 minutes. Make sauce while cake is baking. When cake comes out of oven, cut into squares immediately (do not cool) and spoon sauce over entire cake, letting it soak in. Sauce: 1 C sugar, 1 stick butter, 1/2 C buttermilk, 1 t vanilla extract. Combine ingredients in a saucepan over low heat until sugar is dissolved and mixture forms a uniform sauce.

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Amazing Coconut Pie
Evelyn Murray

2 cups milk 1/2 cup biscuit mix (Bisquik) 3/4 cup sugar 4 eggs 1/4 cup butter 1.5 teaspoon vanilla 1 cup coconut 1. Put everything but coconut in blender on low for 3 minutes. 2. Pour into greased 9 in. pie pan and let stand for 5 minutes. 3. Sprinkle with coconut. Bake at 350° for 40 minutes. Yummy!

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Angel Food Cake
Hazel Urban 1 cup cake flour 1 cup confectioners' sugar 1 1/2 cups egg whites (about 12) 1 tsp. cream of tartar Pinch of salt 1 tsp vanilla 1 1/4 cups sugar Sift flour and confectioners sugar together, twice; set aside. In a mixing bowl, beat egg whites, cream of tartar and salt on medium speed until soft peaks form. Add vanilla. Gradually beat in the sugar, about 2 Tbsp. at a time until stiff peaks form, scraping bowl occasionally. Gradually fold in flour mixture, about 1/2 cup at a time. Pour into an ungreased 10" tube pan. Bake at 325 degrees for 50-60 minutes or until lightly browned and entire top appears dry. Invert cane pan onto a wire rack and cool completely; about 1 hour.

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Apple Coffee Cake
Marcus Bennett

Prep time: 10 minutes Cook time: 25 minutes Ingredients 1 cup flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup of sugar 1 teaspoon ground cinnamon 5 1/2 Tbsp unsalted butter, room temperature 1 egg, beaten 1/2 cup whole milk 1 medium Cortland or other baking apple, peeled and sliced Method 1 Preheat the oven to 375°F. Grease a 9-inch square baking dish with or pie pan with a 4-cup capacity. 2 In a medium bowl, whisk vigorously together the flour, baking powder, and salt. 3 In a separate small bowl, mix 1/4 a cup of the sugar with the cinnamon, set aside. 4 Using an electric mixer, beat the butter with the remaining 1/4 cup sugar. Beat in the egg until blended. Add the flour mixture in three additions, alternating with the milk, beating after each addition until just combined. 5 Pour half of the batter in the bottom of the baking dish. Lay the apple slices on the batter so they just cover the batter (you may have to overlap some slices). Sprinkle the apples with the cinnamon-sugar mixture, reserving a teaspoon or two to sprinkle on top. Spread the rest of the batter over the apples. Sprinkle the remaining cinnamonsugar on top. 6 Bake the cake for 25 minutes or until it is golden brown and apples start to bubble at the edges. Yield: Serves 6.

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Apple Mincemeat Pie
1 recipe double-crust pie dough 4 large baking apples (such as Pippin or Granny Smith), peeled, cored and sliced 1/2 C. packed light or dark brown sugar 1/2 C. golden raisins 1/2 C. dried currants 1/2 C. dried cranberries 1/4 C. unsulfured molasses 1/4 C. dark rum 1 T. all-purpose flour Grated zest of 1 large orange Grated zest of 1 large lemon 1/4 t. ground allspice 1/4 t. ground cinnamon 1/4 t. ground cloves 1/4 t. ground ginger 1/4 t. freshly grated nutmeg Make the pie dough and divide it into 2 discs, one slightly larger than the other. Wrap and refrigerate while making the mincemeat. In a food processor fitted with the metal blade, pulse the apples with all of the remaining ingredients until coarsely chopped and blended together, 8 to 10 pulses. On a lightly floured work surface, roll out the larger disc of dough into a 12-inch round. Fit the dough onto a 9-inch pie pan, letting the dough hang over the edge. Trim the dough to a 1-inch overhang. Spread the mincemeat in the shell. Roll out the remaining dough into a Þ-inch-thick round about 10 inches in diameter. Cut out 20 1/2-inchwide strips and arrange the strips in a lattice pattern on the mincemeat. Fold the overhanging dough over to enclose the strips, and flute. Refrigerate for 15 minutes. Meanwhile, position a rack in the bottom third of the oven and preheat to 375° F. Bake the pie for 15 minutes. Reduce the oven temperature to 350° F. and continue baking until the top is golden and the filling is bubbling, 50 minutes to 1 hour. Transfer to a wire cooling rack. Let stand until warm, or cool completely. (The pie can be made, covered and refrigerated for up to 2 days. Reheat before serving, if possible.) Serve warm or at room temperature.
Makes one 9-inch pie (enough for 8 servings) This recipe comes from Berkeley resident Carolyn Beth Weil. It appears in "The Baker's Dozen Cookbook."

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Apple Pie
Leeanne Chames Ingredients: Crust: 2 ½ c. white flour 2 T. sugar ¼ t. salt ½ c. cold butter, broken into small pieces 5 T. cold vegetable shortening 8 T. ice water Measure the flour, sugar and salt together and stir to combine. Add the chilled butter pieces and shortening to the bowl and cut them in with a pastry cutter or a knife. Don’t overmix. You want this to be like small pebbles. Add the ice water, starting with 3 tablespoons of it, and then adding 1 tablespoon at a time til dough holds together. Turn the dough onto a lightly floured surface, knead it together only a couple times, then divide in half. Flatten each half into a disk, wrap in plastic wrap and chill in frig. Make the apples while it’s chilling. Filling: ½ cup white sugar ¼ c. white flour ½ t. groung nutmeg ½ t. ground cinnamon Pinch of salt 8 medium sized apples 2 T. butter Heat oven to 425. Peel, core and slice the apples and place in large bowl. Try to keep the slices even, about 1/8 – ¼ inch. Mix sugar, flour, nutmeg, cinnamon and salt and add to apples, stirring to thoroughly coat. Now, take out the disks of dough. Turn out onto a lightly floured surface and roll out until you have a circle that’s about 12 inches in diameter. Carefully roll crust onto rolling pin and lay in a 9 in. pie plate. Trim any excess dough off with a knife, but leave enough to pinch with the top crust to seal. Add apple filling, arranging apples to fit neatly. Dot with the 2 T. butter. Now roll out the other disk the same way, and carefully roll crust onto rolling pin and cover the apples. Cut off any extra and pinch around the edges, sealing the pie so the juices stay in. Cut 3 slits in the top. Mix an egg and 1 T. water to make an egg wash. Brush egg wash on pie and sprinkle with sugar. Page 167

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Cover edge with strips of aluminum foil to prevent too much browning. Put pie on a cookie sheet to catch any drips and place in preheated 425 oven. Bake for 20 minutes and check to be sure top isn’t browning too much. Remove edge strips, and if the pie is getting too brown, loosely place a piece of aluminum foil on pie and continue baking another 15 – 20 minutes or more, til it is nicely browned and you see juices bubbling up through slits in crust.

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Apple Pecan Crumb Pie
Hazel Urban 1/4 cup chopped pecans 1 deep dish 9" unbaked pie shell 6 cups apples, peeled and sliced 1 cup sugar 2 tsp. flour 14 tsp. nutmeg 1/2 tsp. cinnamon 2 Tbsp. margarine Crumb Topping 1/2 cup packed brown sugar 1/4 cup margarine 1/3 cup flour 1/4 tsp. cinnamon 1/4 cup chopped pecans Sprinkle pecans in pie shell. Mix sugar, flour and spices; toss with apples. Heap apples in pie shell; dot with margarine. Blend crumb topping ingredients with fork until size of peas; sprinkle over pie. Bake at 425 degrees for 4045 minutes

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Aunt Wilma’s White Fruitcake
BY AUNT WILMA Charlotte Bamsch            1 lb of real butter, 3 cups flour, 2 cups sugar; 1 lb of golden raisins (not brown) 1 lb chopped pecans, 1 ½ of candied cherries (red and green) cut in half. ½ lb of candied pineapples (cut into pieces) Do not buy the stuff all mixed together buy these individually (cherries and pineapple) 6 eggs (separate white from yolk); 1 bottle (1 oz) lemon extract (i used 1 ½ oz if you like a lemon taste) 1 tsp. of salt.;

Cream sugar, butter and egg yolks. Mix flour with fruits until fruit is well covered and flour is nearly absorbed (will have to do with both hands) add this to the creamed sugar, butter and egg yolk mixture and mix well with hands. Beat egg whites and add to mixture. Mix well (with hands) mixture will be thick. Put into greased (pam) loaf pans. Fill pans a little over ¾ full. Bake at 1 ½ hours at 300 or when toothpick comes out clear at the deepest part of cake. Now, after the fruitcake cools, you can pour whisky over cake or you can soat a cloth in red wine and crap cake in cloth, or do nothing to the cake. Whatever you do, wrap tightly in seran wrap and then in foil. cake must stay well sealed. I usually put the cakes in fridge after a week or so. Will last a long time in fridge or you can freeze. Fruitcake tastes best if you don’t cut them for 3-5 days and as they get older. ENJOY! mom is so happy knowing that she has pleased someone with her cake. HUGS COUSIN

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Boozy Cupcakes

Not only does cooking with liquor make the whole process a hell of a lot more fun (Step 1: Pour yourself a cocktail!), but it also enhances the flavors. Start with the basic cupcake and frosting recipes below, following the instructions for the alcoholic variation of your choice (see all 9 ways underneath the recipe — why not try them all?). Think of it as a party in your mouth! Simple Vanilla Cupcakes Makes 24 cupcakes 2 1/2 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 12 tablespoons (1 1/2 sticks) unsalted butter, softened 1 1/2 cups granulated sugar 2 large eggs 2 teaspoons vanilla extract 1 1/4 cups milk (preferably whole) Preheat the oven to 375°. Line two cupcake pans with paper liners and set aside. In a medium bowl, sift together the flour, baking powder, and salt.

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In a large bowl using an electric mixer, beat the butter and the sugar until light and fluffy, about three minutes. Beat in the eggs one at a time, then beat in the vanilla extract. Add one-third of the flour mixture and beat to combine. Add half of the milk and beat to combine. Add another third of the flour, then the remaining milk, then the rest of the flour, beating to combine after each addition. Divide the batter between the liners, filling each about 2/3 of the way full. Bake for 18 to 20 minutes, or until the cupcakes are golden-brown and spring back when pressed lightly. Transfer to a wire rack to cool completely, then frost with Simple Buttercream Frosting. Simple Buttercream Frosting Makes enough frosting for 24 cupcakes 1 3/4 sticks unsalted butter, softened 6 to 8 cups confectioners’ sugar 1 teaspoon vanilla extract 1/2 cup milk (preferably whole) In a large bowl, beat the butter with an electric mixer for 1 minute. Add 6 cups of confectioners’ sugar, the vanilla, and the milk. Beat on low speed until creamy. Gradually add the remaining confectioners’ sugar, a little at a time, until the frosting is thick and creamy. 9 Boozy Variations 1. Mint Julep Cupcakes: When preparing the cupcakes, reduce the vanilla extract to 1 teaspoon and add one teaspoon of bourbon. When preparing the frosting, reduce the milk to 1/4 cup and add 1/4 cup of bourbon. Garnish with chopped fresh mint leaves. 2. Malibu Madness Cupcakes: When preparing the cupcakes, reduce the vanilla extract to 1 teaspoon and add one teaspoon of coconut rum (such as Malibu). When preparing the frosting, reduce the milk to 1/4 cup and add 1/4 cup of coconut rum. Top with shredded sweetened coconut. 3. Cosmo Cupcakes: When preparing the cupcakes, omit the vanilla extract and replace with 2 teaspoons of orange liqueur (like triple sec). When preparing the frosting, reduce the milk to 1/4 cup and add 1/4 cup of cranberry flavored vodka and a dash of red food coloring. Put a pinch of freshly-grated lime zest on top. 4. Dark and Stormy Cupcakes: When preparing the cupcakes, add 1/2 teaspoon ground ginger with the flour. Reduce the vanilla extract to 1 teaspoon and add with 1 teaspoon of dark rum. When preparing the frosting, reduce the milk to 1/4 cup and add 1/4 cup of dark rum. Add 2 teaspoons freshly grated ginger. Garnish with lime zest. 5. Coffee Chocolate Cupcakes: When preparing the cupcakes, reduce the flour to 2 cups and add 1/2 cup unsweetened cocoa powder. Reduce the vanilla to 1 teaspoon and add 1 teaspoon coffee liqueur (such as Kahlua). When preparing the frosting, reduce the milk to 1/4 cup and add 1/4 cup of coffee liqueur. Decorate with chopped chocolate covered coffee beans.

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6. Lemon Drop Cupcakes: When preparing the cupcakes, reduce the vanilla to 1 teaspoon and add 1 teaspoon freshly squeezed lemon juice and 1 heaping tablespoon freshly grated lemon zest. When preparing the frosting, reduce the milk to 1/4 cup and add 1/4 cup of limoncello or lemon-flavored vodka (like Absolut Citron). 7. Sangria Cupcakes: When preparing the cupcakes, add 1 teaspoon cinnamon with the flour and 1 tablespoon freshly grated orange zest with the eggs. When preparing the frosting, reduce the milk to 1/4 cup and add 2 tablespoons of brandy, 2 tablespoons of fruity red wine, and a dash of red food coloring. Garnish with half a wheel of thinly sliced orange. 8. Cupcakes for Your Guy: When preparing the cupcakes, reduce the flour to 2 cups and add 1/2 cup unsweetened cocoa powder. Reduce the vanilla extract to 1 teaspoon and add one teaspoon whiskey. When preparing the frosting, reduce the milk to 1/4 cup and add 1/4 cup whiskey. 9. Berry Boozy Cupcakes: When preparing the cupcakes, after dividing the batter between the liners, spoon 1 teaspoon of raspberry jam in the center of each one. When preparing the frosting, reduce the milk to 1/4 cup and add 1/4 cup raspberry liqueur (such as Framboise). Top off each cupcake with a fresh raspberry.

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Butter Pecan Pumpkin Pie

This pie was always a family favorite at holidays. Everyone thought I'd worked all day to make it, but it's actually so easy to assemble. It's handy to have in the freezer when unexpected company stops in for coffee and dessert. — Arletta Slocum, Venice, Florida 8 ServingsPrep: 20 min. + freezing Ingredients
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1 quart butter pecan ice cream, softened 1 pastry shell (9 inches), baked 1 cup canned pumpkin 1/2 cup sugar 1/4 teaspoon each ground cinnamon, ginger and nutmeg 1 cup heavy whipping cream, whipped 1/2 cup caramel ice cream topping 1/2 cup chocolate ice cream topping, optional

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Additional whipped cream Directions         Spread ice cream into the crust; freeze for 2 hours or until firm. In a small bowl, combine the pumpkin, sugar, cinnamon, ginger and nutmeg; fold in whipped cream. Spread over ice cream. Cover and freeze for 2 hours or until firm. May be frozen for up to 2 months. Remove from the freezer 15 minutes before slicing. Drizzle with caramel ice cream topping. Drizzle with chocolate ice cream topping if desired. Dollop with whipped cream.

Yield: 8 servings.

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Cherry Cake
Hazel Urban

1 box yellow or white cake mix (do not use pudding in mix) 1 can cherry pie filling 3 eggs Mix above ingredients with spoon. Do not use mixer! Grease and flour 9" x 13" pan; spoon mixture into pan. Topping 1/2 cup flour 1/4 cup brown sugar 1/4 cup sugar 1/2 stick margarine Mix topping ingredients together and crumble on top of cake. Bake at 350 degrees for 30 - 45 minutes. Serve with Cool Whip or Whipped Cream

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Cherry Yum Yum Cake
Sharmel Gray

1 lg & 1/2 of a small Cool Whip 2 cans cherries 1 (18 oz) Philadelpia cream cheese 1 stick butter 1 box graham crackers 1 can Eagle Brand milk By hand, whip cream cheese and add milk before putting in Cool Whip (do by hand). Put in a little vanilla (1 tsp). Make crust according to directions on box of graham crackers crumbs. Fill in mixture. Spread cherries on top and chill in the refrigerator

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Christmas Cake Recipe
Tina Gatson (FUNNY.... Not real) 1cup butter lemon juice 2cups sugar 1 cup nuts 2cups flour 2 cups dried fruit 1 teas. salt 1 bottle of Vodka Sample the Vodka to check quality. Take a large bowl, check the Vodka again to be sure of its highest quality, pour 1 level cup & drink- Turn on the mixerbeat cup of butter in large fluffy bowl- ADD 1 teas. of sugar beat again- At THIS POINT, ITS BEST TO MAKE SURE VODKA is still okay. Try another cup to be sure. Turn off mixer thingy- break 2 eggs and add to the bowl & chuck in the fried druitt- pick the fruit off the floor..... Mix on the tuner-iffried druit gets stuck in the beaterers, pry it loose with a drewscriver- sample VODKA for tonsisticibynext, shift 2 spoons of salt or something- who gives a chit- check VODKA - shift lemon juice & strain your nuts- add 1 TABLE, add a spoon of ar, or somefink.... whatever you can find - greash the oven- turn cookies sheet 360 & try not to fall over - Finally, throw the bowl out the window - Finish the VODKA, throw empty boggle in the dishwasher. CHERRY MISTMAS!!!!!!!!!!

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Christmas Rum Cake
Marcus Bennett Ingredients: •1 or 2 qts. of rum •1 cup butter •1/8 tsp. sugar •2 large eggs •1 cup dried fruit •baking powder •1 tsp. baking soda •lemon juice •brown sugar •nuts Directions: 1.Before you start, sample the rum to check for quality. 2.Select a large mixing bowl, measuring cup, etc. Check the rum again. It must be just right! To be sure the rum is of the highest quality, pour 1 level cup of rum into a glass and drink it as fast as you can. Repeat. 3.With an electric mixer, beat butter in large fluffy bowl. Add 1 seaspoon of thugar and beat again. Meanshile, it’s important to make sure the rum is of the finest quality—try another cup. 4.Open the second quart of rum if necessary. Add 1 arge leggs, 2 cups of fried druits and beat till high. 5.If the druits get stuck in the beats, just pru it loose with a drewscriver. Sample the rum again for cinscistincy. 6.Next, sift 3 cups of salt and feffer (it really doesn’t matter). Sample the wum again. 7.Sift 1 pint of lemon goose, add 1 bablespoon of brown thugar, of whatever color tou can find. Mix well. Grease oven, turn cake pan to 350 greeds. 8.Noe, pour the whole mess sinto the boven and ake. Check the crum again and go to bed.

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Cinnamon Coffee Cake
Karen Canavit Jackson

In large bowl, mix together: 1 pkg. yellow cake mix 1 small pkg. vanilla instant pudding 4 eggs 1/4 c. oil 1/4 C hot water 1 tsp. vanilla 1 C. sour cream In separate bowl, mix 1/2 C sugar 2 tsp. cinnamon Butter bundt or tube pan very heavily with about 1/2 to 3/4 stick softened butter. Sprinkle with 1 cups chopped pecans. Alternately add batter and cinnamon mixture into buttered pan, starting and ending with the batter mixture. Bake at 350 degrees about 50 minutes. Remove from oven and cool upright for 30 minutes. Remove from pan.

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Coconut Pecan Cake
1 Cup Coconut Oil Supreme™, melted 1 Cup sugar 1 Cup buttermilk, room temp. 1 t baking soda 5 egg yolks, room temp. 2 Cup flour & 1 t baking powder 1 t vanilla extract 2 handsful sweetened flake coconut (5 oz.) 1 C chopped pecans 5 egg whites beaten to stiff peaks Frosting: 270 grams cream cheese 1 stick butter 300 grams powdered sugar 1 t vanilla extract 1 handful sweetened flake coconut (2.5 oz) 1/2 C pecans (optional)

Pour the oil into a large bowl. Add remaining ingredients except for the egg whites, one at a time, mixing well after each addition. Carefully fold in egg whites. Butter and flour 2 round 8" cake pans. Cover the bottom with wax paper or parchment and pour half of the batter into each pan. (I use cake pans with removable bottoms so that the cakes are easy to remove after baking.) Bake in a preheated 350°F oven for 45 minutes or until a toothpick inserted in the middle comes out clean. Let cool until warm and remove from the pans. Cover with frosting. Frosting preparation: Cream together the cream cheese, butter, sugar and vanilla until fluffy. Add coconut and mix thoroughly. Garnish with pecans if desired and sprinkle additional coconut on finished cake as desired. It is important that all of the ingredients be a room temperature so that the coconut oil does not solidify when the other ingredients are added.

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Dirt Cake
Sharmel Gray 1 1/4 pds crushed Oreo cookies Cream together the following 8 oz cream cheese 1 stick margarine 3 tbsp confectioner's sugar Mix and let sit until thick 2 vanilla instant pudding 2 cups milk Blend pudding into cream cheese mixture. Fold in 12 oz Cool Whip layer, crushed cookies and cream and pudding mixture in a flower pot. Stick on flower. Serve with a garden tool.

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Easy Banoffee Pie

Kathy Bostwick http://www.food.com/recipe/easy-banoffee-pie-74088 Ingredients
o o o o o

1 ready-made graham cracker pie crusts ( or make your own crust for a pie about 25cm across) 1 (400 ml) cans sweetened condensed milk 3 bananas 300 ml cream hot chocolate powder or cocoa, for dusting Directions 1. Place the UNopened can of condensed milk (don't open the can!) in a saucepan and cover with water. 2. Bring the water to the boil then reduce slightly and let the can boil covered for 2 1/2 or 3 hours (if you're patient enough to wait for 3 hours it is better). 3. IMPORTANT- Don't ever let the saucepan boil dry. 4. Keep checking up on it and adding water if necessary. 5. Remove the can and wait a few minutes before opening it very carefully in the sink. 6. The condensed milk will look like creamy brown caramel. 7. Stir the caramel in the can with a fork to remove any lumps, then pour into your pie crust and let it cool, then refrigerate till cold. 8. Slice bananas thinly and lay them on top of the toffee filling. 9. Whip the cream and spread it over the bananas. 10. I usually just cover the bananas, but if you like more cream, spread it as thickly as you want. 11. Dust the cocoa or powdered drinking chocolate on top for effect, using a sieve. 12. Serve in thin slices with coffee. 13. Enjoy!

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Easy Pineapple Upside-Down Cake

1/4 cup butter or margarine 1 cup packed brown sugar 1 can (20 oz) pineapple slices in juice, drained, juice reserved 1 jar (6 oz) maraschino cherries without stems, drained 1 box Betty Crocker® SuperMoist® yellow cake mix Vegetable oil and eggs called for on cake mix box 1. Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar. 2. Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries. 3. Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator. Makes 12 servings

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Egg Custard Pie
4 eggs 2 cups milk 1 cup sugar 1 teaspoon vanilla nutmeg Stir eggs, milk, sugar and vanilla until well blended. Pour into pie shell, sprinkle generously with nutmeg, and bake at 350 for 45-50 minutes or until set.

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Eggnog Tube Cake
Hazel Urban 1 package white cake mix 1 package (3.9 oz.) instant vanilla pudding 4 eggs 1 cup eggnog 1/4 cup canola oil 2 tsp. rum extract 1 1/2 tsp. ground nutmeg Glaze 1 cup confectioners' sugar 14 tsp. rum extract 3 to 4 tsp. eggnog In a large bowl, combine the cake mix, eggs, eggnog, oil, extract and nutmeg. Beat on medium speed for 2 minutes. Pour into a well greased 10" fluted tube pan. Bake at 350 degrees 38-41 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes before inverting onto a serving platter. In a small bowl, combine the confectioners' sugar, extract and enough eggnog to achieve a drizzling consistency. Drizzle over cooled cake.

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Elaine's Cottage Pie

Ingredients Serves: 6
             

2 tablespoons olive oil 2 medium onions, chopped 2 cloves garlic, crushed 500g lean mince 2 medium carrots, sliced or diced 125g frozen garden peas 4 tablespoons tomato puree 2 tablespoons chopped fresh parsley 250ml beef stock salt and pepper to taste For the topping: 4 large potatoes, peeled and diced small 50g butter 125g grated Cheddar cheese Page 187

Preparation method

Memory People Holiday Cookbook 2011
Prep: 20 mins | Cook: 30 mins 1. Preheat the oven to 200 C / Gas mark 6. 2. Heat the oil in pan, add onions, garlic and mince; cook stirring, until mince is browned. 3. Add carrots, peas, puree, parsley, stock, salt and pepper; simmer covered for about 20 minutes or until the carrots are tender. 4. While this is cooking, boil the potatoes and mash with butter and cheese. 5. Spoon mince mixture into an oven-proof dish. Top with potato-cheese mash. 6. Bake the cottage pie uncovered, for 30 minutes, or until cooked through and golden brown on top. Make ahead... This cottage pie freezes well - simply assemble the pie and freeze before baking. Once you're ready to bake, simply throw it in the oven straight from the freezer.

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Frozen Peanut Butter Pie
Jill Jaime Kulch Newman 1 graham cracker crust 1 8 oz container cool whip 1 package Philadelphia cream cheese 1 cup peanut butter (I put 2 cups in) 1/2 cup milk 1/2 cup confectioners sugar Blend all ingredients (except pie crust), pour into pie crust, freeze. For added fun you can put a layer of chocolate syrup on the bottom of the pie crust and sliced bananas.

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Gingerbread Cake
Leeanne Chames

Ingredients: 2 1/3 c. flour 1/3 c. granulated sugar 1 c. molasses ¾ c. hot water ½ c. butter, room temperature 1 large egg ½ t. salt 1 t. baking soda 1 t. ground ginger 1 t. ground cinnamon Grease and flour a 9 inch baking pan. Heat oven to 325. Combine all ingredients in a mixing bowl. Beat on low speed with electric mixer til ingredients are combined. Scrape the sides of the bowl and increase mixer speed to medium. Beat for about 3 minutes longer. Pour the batter into the prepared baking pan. Bake for 45 – 55 minutes, or until toothpick inserted into the center comes out clean. Serve with whipped cream on top. :)

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Ice Cream Sundae Pie
Hazel Urban

1 1/4 cups graham cracker crumbs 2 Tbsp. butter or margarine 2 heaping Tbsp. peanut butter 1 pint vanilla ice cream, softened Fudge Topping (I use Hershey's) Melt butter and peanut butter together. Add to graham cracker crumbs. Press into pie plate, reserving a small amount for topping. Place crust in refrigerator for approximately 15 minutes. Soften ice cream. Press ice cream into pie crust. Freeze for 2 hours, top with fudge topping. Sprinkle with reserved crumbs. Use fudge topping right from jar, do not melt. You can also use store bought pie crust.

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Jello Shot Cupcakes

Recipe adapted from Food Librarian & Kraft Foods Makes about 24 cupcakes INGREDIENTS For jello shot cupcakes 1 pkg. white cake mix 1 cup boiling water 1 pkg. (3 oz.) Jello Gelatin, any red flavor (I used strawberry) 1 cup Malibu coconut rum For whipped cream 3 cups whipping cream 2 tsp vanilla extract 4 tbsp granulated sugar For “broken glass jello” garnish 4 small boxes (3 oz. each) of Jell-O (I used strawberry, blackberry, lime, lemon) 1 (14 oz.) can sweetened condensed milk 2 envelopes unflavored gelatin INSTRUCTIONS To make cupcakes— Prepare cake batter and bake as directed per box for cupcakes. Fill cupcake liners about 1/2-2-3 full and bake for about 18-20 minutes. Remove from oven and poke holes in the cupcakes with a fork or toothpick. In a separate bowl, stir boiling water into jello powder until completely dissolved, about 2 minutes. Add rum. Spoon over cupcakes. (Don’t be shy with the jello. Be generous! 2-3 spoonfuls!) Let cool before frosting with whipped cream. To make whipped cream— Page 192

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Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. To make garnish— Make jello per package instructions for each flavor. After chilling for 4 hours (or overnight), cut them into small blocks. Carefully mix the blocks in a 9 x 13 pan. In a separate bowl, sprinkle 2 envelopes unflavored gelatin into 1/2 cup cold water. After the gelatin blooms (thickens), add 1-1/2 cup boiling water and dissolve. Add condensed milk. Stir and cool. Pour cooled milk mixture over jello and chill overnight. Cut into blocks and garnish on top of cupcakes. ENJOY!

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Lemon Drop Cupcake
How to make a lemon drop cupcake

Batter Ingredients 1 cup butter or margarine, softened 2 cups sugar 3 eggs 2 teaspoons grated lemon peel 1 teaspoon vanilla extract 3 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 2 cups sour cream Frosting 3 tablespoons butter or margarine, softened 2 1/4 cups confectioners' sugar 2 tablespoons lemon juice 3/4 teaspoon vanilla extract 1/4 teaspoon grated lemon peel 1 tablespoon milk Directions In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel and vanilla; mix well.Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick).Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove to wire racks to cool completely. For frosting, cream butter and sugar in a small mixing bowl. Add lemon juice, vanilla, lemon peel and milk; beat until smooth. Frost cupcakes. Page 194

Memory People Holiday Cookbook 2011
Margarita Cupcake
How to make a margarita cupcake

Ingredients 1 (18 1/4 ounce) box white cake mix 1 (10 ounce) can frozen margarita mix, thawed (undiluted) 3 egg whites 2 tablespoons vegetable oil 1 tablespoon grated lime zest Icing 8 tablespoons unsalted butter, softened 1 (8 ounce) package cream cheese, softened 2 tablespoons key lime juice 1 teaspoon key lime zest or lemon zest 4-5 cups confectioners' sugar Directions In large bowl, combine cake mix, Margarita mix, egg whites and vegetable oil using electric mixer. Stir in lime zest; mix completely. Fill prepared pans 2/3 full. Bake according to box dirctions (usually 325 degrees - be sure to check box!) 22-24 minutes or until toothpick inserted in center of cupcake comes out clean. Cool in pan on cooling rack 5-8 minutes. Remove cupcakes from pan; cool completely. Icing In large bowl, cream butter, cream cheese, juice and zest with electric mixer until light and fluffy. Add 4 cups confectioners' sugar, one cup at a time; continue beating until light and fluffy. If icing is too thin add additional confectioners' sugar 1 tablespoon at a time. Page 195

Memory People Holiday Cookbook 2011
Mexican Wedding Cakes

Makes about 48 1/2 cup powdered sugar 1 cup butter, softened 2 teaspoons vanilla 2 cups all-pupose flour 1 cup finely chopped almonds or pecans 1/4 teaspoon salt powdered sugar Pre-heat oven to 325 F. In a large bowl combine 1/2 cup powdered sugar, butter and vanilla. Blend well. Stir in flour, nuts and salt until dough holds together. Shape into 1-inch balls. Place inch apart on ungreased cookie sheets. Bake for 15-20 minutes until set but not brown. Immediately remove from cookie sheets. Cool slightly and roll in powdered sugar. Cool completely and reroll in powdered sugar.

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Mini Pumpkin Cheesecakes

Blogger Bree Hester of bakedbree.com shares a pumpkin cheesecake recipe. A bite-size dessert for your Thanksgiving dessert table, these mini pumpkin cheesecakes will be a hit.              20 gingersnap cookies 2 tablespoons butter, melted 1 package (8 oz) cream cheese, softened 1/2 cup packed brown sugar 1/2 cup canned pumpkin (not pumpkin pie mix) 1 tablespoon sour cream 1/4 teaspoon salt 1 egg 1 teaspoon vanilla 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Whipped cream, if desired Caramel sauce, if desired

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1. Preheat oven to 350°F. Spray mini cheesecake pan (12 cups) with cooking spray. 2. In food processor, process gingersnap cookies with on/off pulses until finely ground (about 1 cup). Add melted butter; pulse until mixed. Press crumb mixture firmly into each cheesecake cup to form crust. Bake 8 minutes. 3. Meanwhile, beat cream cheese and brown sugar with electric mixer on medium speed until light and fluffy. Beat in pumpkin, sour cream and salt, scraping bowl frequently. Add egg, vanilla, cinnamon and nutmeg; beat until well blended. 4. Divide mixture evenly into crust-lined cups. 5. Bake 20 to 25 minutes or until set. Cool completely in pan, about 30 minutes. Refrigerate at least 2 hours or overnight. 6. Serve cheesecakes topped with whipped cream and drizzled with caramel sauce. Store in refrigerator. Makes 12 mini cheesecakes

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Mint Mojito Cupcake
How to make a mint mojito cupcake

Ingredients 1 1/2 cups all-purpose flour 1 1/4 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 1/2 cup mint leaves, loosely packed 3/4 cup whole milk, hot 1/4 pound (1 stick) unsalted butter, at room temp. 1 cup granulated sugar 2 eggs grated zest of 2 limes 1/2 tsp vanilla extract 1 tsp rum (optional) Directions Preheat to 350F. Add mint leaves to hot milk. Let steep for 10-15 minutes. Pour milk through a fine-mesh sieve into a small bowl. Press liquid from mint leaves. Discard leaves and allow milk to cool slightly. Sift flour, baking powder, baking soda and salt. Set aside. Page 199

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In the bowl of a stand mixer, beat butter on medium speed until creamy, about 30 seconds. Add sugar and continue beating until light and fluffy, 3-5 minutes. Scrape the sides of the bowl occasionally. Add eggs, one at a time, beating after each addition. Mix in lime zest, vanilla and rum (if using). On very low speed, add flour mixture in 3 additions, alternating with milk and ending with flour, mixing until just incorporated. Fill 18 standard muffin cups half full. Bake until cupcakes spring back when touched, 18-22 minutes. Allow to cool in pan for 5 minutes. Remove cupcakes from pan and cool completely. Lime Buttercream Frosting Ingredients 1/2 cup butter, softened 1 (16-ounce) package powdered sugar, divided 1/3 cup milk 2 tablespoons grated lime rind Preparation Beat butter at medium speed with an electric mixer until creamy; gradually add 1 cup powdered sugar, beating at low speed until blended. Add milk, beating until blended. Gradually add remaining powdered sugar, beating until blended. Stir in grated lime rind. *Tip - serve your cupcakes in mini martini glasses for a fun presentation to party guests!

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Mom's Poppy Seed Cake
Submitted by Paulissa, Cake Club Member Recipe Courtesy of www.CakeClubRecipes.com My grandmother used to make this every year at Christmas time; she glazed it with powder sugar frosting and would make a sprig of holly with candied fruits on the top of it. I miss making the cake with her but keep the tradition. Her cooking really made the holidays. Ingredients: 1 c. butter or margarine 1 1/2 c. sugar 1 can Solo® poppy seed filling 4 eggs, separated 1 tsp. vanilla 1 c. sour cream 2 1/2 c. flour 1 tsp. salt 1 tsp. baking soda Directions: Preheat oven to 350 degrees. Cream butter and sugar until light and fluffy. Add poppy seed filling. Add egg yolks, one at a time, beating well after each addition. Blend in vanilla and sour cream. Sift together flour, baking soda and salt. Add gradually to poppy seed mixture, beating well after each addition. Fold in stiffly beaten egg whites. Pour into greased 9 or 10-inch tube pan. Bake 50 to 60 minutes or until knife comes out clean. Cool about 5 minutes. Remove from pan.

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No Bake Cheesecake
Gwen Hillman

1 small cool whip 1 8 oz cream cheese 1 tsp vanilla Mix well, pour into bottom of graham cracker crust 1 can fruit (pineapple is my fav) Do not drain. Cook over medium heat. Add 2 heaping Tbsp cornstarch and 1/3 – ½ cup water mixed Stir until thickened Chill in frig When cool and gelled, pour over top. Keep Refrigerated. And Enjoy

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Organic carrot cake
Ingredients:          8oz organic grated carrots 8oz organic soft brown sugar 6oz organic virgin coconut oil 4oz organic plain wholemeal flour 2oz organic chopped walnuts 2 organic free range eggs Grated zest of 1 organic orange 1 teaspoon bicarbonate of soda 1 teaspoon ground cinnamon

Beat all the above ingredients together and place in a baking tin greased with virgin coconut oil.Cook in preheated oven at 180oC / 350oF for 45 - 60minutes. (Check with a metal skewer - the cake is ready when it doesn't stick!)

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Peanut Butter Chocolate Cups
Laura Churchill Prep Time: 20 Minutes Ready In: 20 Minutes Servings: 12 Ingredients:     1 (7 ounce) bar milk chocolate candy 1/4 cup butter (no substitutes) 1 tablespoon shortening 1/4 cup creamy peanut butter

Directions: 1. In a microwave or heavy saucepan, melt chocolate, butter and shortening; stir until smooth. Place foil or paper miniature baking cups in a miniature muffin tin. Place 1 tablespoon of chocolate mixture in each cup. In a microwave or saucepan, heat peanut butter until melted. Spoon into cups. Top with remaining chocolate mixture. Refrigerate for 30 minutes or until firm.

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Peanut Butter Kandy Kake
Hazel Urban

4 eggs 2 cups sugar 1 cup milk 1 tsp. vanilla 1 pinch salt 2 cups flour 2 tsp. baking powder 2 tsp. melted butter 1 cup peanut butter 1 or 2 (8 ozs.) chocolate bars Beat eggs, until light and fluffy, gradually adding sugar. Slowly add milk and vanilla. Stir in salt, flour and baking powder and mix well. Pour into a greased jelly roll pan and bake at 350 degrees for 15-20 minutes. Remove cake from oven and spread peanut butter over hot cake. Refrigerate. Melt chocolate bars and pour over peanut butter. Chill and enjoy!

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Memory People Holiday Cookbook 2011
Petite Cheesecakes
Hazel Urban

2 8oz. packages cream cheese t tsp. vanilla 2 eggs 1/2 cup sugar vanilla wafers Cherry pie filling Beat eggs, add cream cheese, vanilla & sugar. Beat until smooth. Place wafer in two inch foil cupcake papers. Pour filling on top (2/3 full). Bake at 375 degrees 10 - 12 minutes. Let cool. Top with cherry pie filling. Refrigerate. Makes 36 cakes.

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Pie Crust
       2 1/2 cups all-purpose flour (I use King Arthur unbleached) 1 t salt 2 T sugar 3/4 C chilled, unsalted butter, cut into small pieces 3/8 C (6 T) chilled coconut oil 1/4 C ice water 2 t apple cider vinegar

I use a food processor to combine the dry ingredients with the butter and coconut oil. Put the flour, sugar and salt in the food processor and add the chilled coconut oil (broken into pieces). Pulse until the coconut oil is worked into the flour and no large pieces remain. Add the chilled butter and pulse until the largest pieces of butter are no larger than small peas. At this point I dump this mixture into a bowl since I prefer to incorporate the water by hand using a fork. Add the apple cider vinegar to 1/4 C ice water and then add this mixture to the flour mixture, a couple of tablespoons at a time, tossing the mixture with a fork. As you continue to add the liquid the mixture will begin to come together in a ball. At this point you can squeeze the mixture together by hand. You don't want to knead the dough; work it just enough to bring it all together in a cohesive mass. Divide the dough into two equal pieces, wrap each piece in plastic wrap and smash it down somewhat to make a thick disk. Chill the dough for at least an hour before using. This crust is absolutely delicious either for double crust pies or for single crust pies where the crust is not pre-baked. I have found from experience that this crust is simply too rich to bake empty and then fill. When I have attempted to bake the pie crust by itself it tends to melt down and slide to the bottom of the pie pan.

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Pina Colada Cupcake

Ingredients 1 box yellow cake mix 1/3 cup vegetable oil 1/4 cup water 1 teaspoon rum extract 1 can (8 oz) crushed pineapple in juice, undrained 3 eggs 1 teaspoon coconut extract 1 teaspoon rum extract 1 Whipped vanilla frosting 3/4 cup shredded coconut Directions Heat oven to 375°F (350°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, oil, water, 1 teaspoon rum extract, the pineapple and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups. Bake 14 to 19 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes. Stir coconut extract and 1 teaspoon rum extract into frosting. Spread frosting on cupcakes. Dip tops of frosted cupcakes in coconut.

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Memory People Holiday Cookbook 2011
Pumpkin Cheese Pie
Gwen Hillman

Preheat oven to 400 8 oz cream cheese 1/4 cup sugar 1/2 tsp vanilla 1 egg Mix and pour in 9 in deep shell 1 1/4 cup pumpkin 1/2 cup sugar 1 tsp cinnamon 1/4 tsp ginger or nutmeg dash of salt 2 eggs (beat whites separately) 1 cup evaporated milk Mix and pour slowly over cream cheese mixture Place on a baking sheet in case of cook over Bake 10 minutes at 400, then turn oven down to 350 and bake 55-60 more minutes (until knife comes out clean)

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Memory People Holiday Cookbook 2011
Pumpkin Chip Cream Pie

This creamy pie is perfect for any autumn celebration. A store-bought graham cracker crust makes it such a cinch to whip up. —Maria Regakis, Somerville, Massachusetts 8 ServingsPrep: 20 min. + chilling Ingredients         Directions      In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in the chocolate chips, pumpkin and pie spice. Fold in 2 cups whipped topping. Spoon into crust. Refrigerate for 4 hours or until set. Spread with remaining whipped topping; garnish with almonds and chocolate curls if desired. 3/4 cup cold 2% milk 1 package (3.4 ounces) instant vanilla pudding mix 2/3 cup miniature semisweet chocolate chips 1/2 cup canned pumpkin 3/4 teaspoon pumpkin pie spice 1 carton (8 ounces) frozen whipped topping, thawed, divided 1 graham cracker crust (9 inches) Slivered almonds and chocolate curls, optional

Yield: 8 servings.

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Pumpkin Pie (Dairy-Free)
1 can (15 oz) pure pumpkin 3/4 C light brown sugar (144 grams) 1/2 teaspoon salt 1 1/2 teaspoons cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves (ginger and cloves can be replaced with 1 teaspoon pumpkin pie spice) 3 large eggs 1 teaspoon vanilla extract 1 box (6.8 fl. oz.) Kara premium coconut cream 1 unbaked 9-inch deep-dish pie shell Preheat oven to 425°F. Mix pumpkin, brown sugar, salt and spices in a medium bowl. Beat eggs and vanilla in a small bowl or large measuring cup. Add eggs and vanilla to pumpkin mixture and mix until well combined and smooth. Add box of coconut cream and mix until mixture is uniform. Pour into pie shell (sprinkle cinnamon on top - optional) and bake for 15 minutes. Reduce temperature to 350°F and bake 35-40 minutes longer until filling is set. Cool on a wire rack. May be topped with whipped coconut cream.

"Traditional" Pumpkin Pie

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Pumpkin Pound Cake Recipe
Ingredients
            

Vegetable oil spray, as needed 2 tablespoons wheat bran 2 1/2 cups almond flour 1 1/2 cups sugar substitute (recommended: Splenda) 1 1/2 teaspoons baking powder 1 1/2 teaspoons pumpkin pie spice 1/4 teaspoon salt 7 eggs 1 1/2 cups canned pure pumpkin (not pumpkin pie filling) 1 1/2 teaspoons vanilla extract (no sugar added, imitation is usually best) Equipment: 9 by 5-inch loaf pan Serving Suggestion: SF/FF whipped topping

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Pumpkin Whoopie Pies
Hazel Urban

3 cups flour 3 1/2 tsp. cinnamon 2 tsp. baking soda 2 tsp. baking powder 1 tsp. salt 1 1/2 cups sugar 1 1/4 cups vegetable oil 4 eggs 2 cups canned pumpkin Mix all ingredients together. Drop on lightly greased cookie sheet. Bake at 375 degrees for 15 minutes. Cream Cheese Filling 2 tsp. vanilla 4 cups confectioners sugar 8 oz. cream cheese 1/2 cup (1 stick) butter Mix all ingredients together. Spread filling generously on cookies

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Raw Apple Pound Cake
Sharmel Gray Beat together 1 1/2 cups Wesson Oil 3 eggs 2 cups sugar Sift together 3 cups all-purpose flour 1 tsp salt 1 tsp baking soda 1 tsp baking powder Add 1 tsp of vanilla flavor and 3 cups of raw apples, finely chopped (don't get expensive apples) Min all ingredients together and bake at 350 for 40 minutes in a floured bundt pan

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Rocky Road Pie
This delicious no cook dessert pie is so simple to make in the summer when it's just too hot to cook.

Prep Time: 25 minutes Total Time: 25 minutes Ingredients:
        
3 1 1 1 1 1 1 1 1 cups chocolate ice cream, slightly softened cup fudge ripple ice cream, slightly softened 9" graham cracker crust cup marshmallow creme cup miniature marshmallows cup chocolate covered peanuts cup frozen whipped topping, thawed cup hot fudge ice cream topping cup candy coated chocolate pieces

Preparation:
Place 1 cup of the chocolate ice cream in the graham cracker crust (or use Cookie Pie Crust, baked and cooled). Top with half of the marshmallow creme, then the fudge ripple ice cream. Add remaining marshmallow creme. Sprinkle with half the marshmallows and the peanuts. Top with 1 cup of the chocolate ice cream. Sprinkle with rest of marshmallows and peanuts. Top with rest of chocolate ice cream. Freeze pie, uncovered, for 4-6 hours, until firm. Let stand at room temperature 10 minutes before serving. Top each piece with a dollop of whipped topping, hot fudge topping and candies. Serves 8

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Royal Icing
Leeanne Chames Makes 2 cups Ingredients: 6 cups sifted confectioner’s sugar 6 large egg whites Fresh lemon juice to thin Food coloring Put sugar in mixing bowl. With the mixer running, slowly add egg whites, allowing sugar to absorb them. Add just enough egg whites to get a smooth consistency (you may not need all 6). If icing becomes too thick, thin with lemon juice. Divide icing into smaller bowls. Tint with food coloring. Mix well.

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Sensational Double Layer Pumpkin Pie
Makes about 6 4 Ounces cream cheese, softened 1 tablespoon milk or half and half 1 tablespoon sugar 1 1/2 cups whipped cream topping 1 graham cracker crust 1 cup cold milk or half and half 2 small vanilla flavored instant pudding packages 1 can pumpkin pie filling -- (16 oz) 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1 Teaspoon ground cloves Beat cream cheese, 1 tablespoon of milk, and sugar with wire whisk until smooth. Gently stir in the whipped cream topping. Spread on bottom of graham cracker crust. Pour 1 cup milk into bowl, add pudding mix. Beat with wire whisk for one to two minutes--mixture will be thick. Stir in pumpkin and spices with wire whisk. Mix well. Spread over cream cheese layer. Refrigerate four hours, or until set. Note: Source: A now-defunct personal recipe site called "Jimmy's Xmas Recipe List"

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Shirley Temple Cupcakes
Make a non-alcoholic cocktail for the kiddies!

Batter Ingredients 1 c. butter 2 c. sugar 4 eggs About 4 c. sifted all-purpose flour 1 tsp. vanilla 1/2 tsp. baking soda 1 c. lemon lime soda (left out so it will get flat) 1/4 c. grenadine 30 maraschino cherries Cream butter and sugar until well blended. Add eggs one at a time and beat well. Sift flour and baking soda. Add to mixture alternately with lemon lime soda and grenadine. Add vanilla. Pour into cupcake liners. Place one maraschino cherry in the middle of each cupcake on top of the batter. and bake at 350 degrees for 22-25 minutes. Cherry will sink down during baking and be a nice little surprise at the bottom of each cupcake. Maraschino Cherry Buttercream Frosting Recipe 1 cup butter 4 cups powdered sugar 1/4 cup pureed maraschino cherries 2 TBS maraschino cherry juice Page 218

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Whip butter. Add powdered sugar and cherry juice alternately. Mix in pureed cherries. Whip for 3 minutes and pipe onto cupcakes. Garnish with a maraschino cherry with stem to get a pink cherry-topped cupcake.

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Slow Cooker Chocolate Lava Cake
Diane Randolph Crist 1 box choc. cake mix 3 eggs 1/3 cup veg oil 1 2/3 cups water Mix & pour batter into slow cooker 1 sm. pkg chocolate instant pudding 2 cups milk 12 oz. choc. chips Make pudding & pour over cake batter; then sprinkle choc. chips over all Bake on HIGH for 2-3 hours..til cake is done. THIS RECIPE CAME FROM 'THE CROCKPOT GIRLS' website they have ALL kinds of good stuff!!

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Snowman Cake

Cake    1 box Betty Crocker® SuperMoist® cake mix (any flavor) Water, vegetable oil and eggs called for on cake mix box Large tray or cardboard covered with wrapping paper and plastic food wrap or foil

Frosting and Decorations       1 container Betty Crocker® Whipped fluffy white frosting 1 large black gumdrop 1 large green gumdrop 3 pieces red shoestring licorice 4 semisweet chocolate chips 2 chocolate wafer cookies

1. Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8inch or 9-inch rounds, or use one 8-inch round pan and one 9-inch round pan. 2. On tray, arrange cake rounds as pictured. Frost with frosting. Sprinkle with coconut, pressing gently so it sticks. 3. Carefully cut black gumdrop for nose and eyebrows, cut green gumdrop for eyes, use licorice for mouth and muffler and chocolate chips for buttons. Place cookie on each side of head for earmuffs; attach across top of head with licorice. Store loosely covered. Makes 16 servings

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Southern Pecan Pie
Karen Canavit Jackson

Beat 3 eggs thoroughly with 2/3 cups sugar, dash salt, 1 cup dark corn syrup, and 1/3 cup butter or margarine, melted. Add 1 to 1 1/2 cups pecans and 1 tsp vanilla. Pour into 9-inch unbaked pastry shell. Bake at 350 degrees for 50 minutes or till knife inserted halfway between center and edge comes out clean. Cool.

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Strawberry Daiquiri Cupcakes
I’m not a drinker but two recipes caught my eye in our local newspaper. Somebody wrote a cook book on Booze Cupcakes and submitted two recipes. I thought my MP friends would surely enjoy them. Harry Urban For the cupcakes: ½ cup strawberries (fresh or frozen and thawed) finely chopped ½ cup dark rum 1 tablespoon plus ¾ cup granulated sugar 1 ¼ cups flour ¼ teaspoon baking soda ¾ teaspoon baking powder ¼ teaspoon salt 6 tablespoons salted butter, at room temperature 2 large eggs ¼ cup buttermilk For the whipped cream: ½ cup heavy cream 2 tablespoons granulated sugar 1 teaspoon dark rum Preheat the oven to 350 degrees. Line a cupcake pan with 12 cupcake liners. Set aside. In a small saucepan, heat the strawberries, rum and 1 tablespoon sugar over medium heat. Stir until the liquid is absorbed, about 10 minutes. Set aside to cool. In a medium bowl, sift together the cake flour, baking soda, baking powder and salt. Set aside. In a large bowl, use an electric mixer on medium high speed to beat the butter until creamy. Add the remaining ¾ cup sugar, beating until light and fluffy. Add the eggs, one at a time. Slowly mix in the cooled strawberry mixture. Turn the mixture to low and alternate between adding the buttermilk and the flour mixture in four batches, ending with the flour, and scraping the bowl as necessary. Beat just until combined. Divide the batter evenly among the cupcake liners and bake for 16 to 20 minutes or until a toothpick inserted into the center of the cupcake comes out clean. Cool on a wire rack for 5 minutes, or until cool enough to handle. Remove cupcakes from the pan and cool completely. Make the whipped cream no more than 3 hours before serving. To make the whipped cream, use the electric on medium high speed to whisk the cream until it is slightly thick. Gradually add the sugar and rum and continue beating until soft peaks form. Do not overbeat or the cream will curdle. Dollop the whipped cream on the cupcakes. Makes 12 Ok I followed this recipe until I had to dollop. I don’t know how to dollop. I never heard of dollop. I decided to skip the cupcakes and drink the rum.

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Sweet Potato Pie With Three-Nut Topping
Crust 1/3 cup walnuts, toasted 1/3 cup hazelnuts, toasted 1/3 cup almonds, toasted 1 cup graham cracker crumbs 1/4 cup firmly packed dark brown sugar 1/2 teaspoon pumpkin pie spice 5 tablespoons unsalted butter, melted Filling 18 ounces sweet potatoes 3 large eggs 3 tablespoons butter 1/2 cup firmly packed dark brown sugar 2 tablespoons honey 1 teaspoon pumpkin pie spice 1/2 cup whipping cream Topping 1/4 cup (1/2 stick) unsalted butter 1/4 cup firmly packed dark brown sugar 2 tablespoons honey 1/3 cup whole almonds, toasted 1/3 cup whole hazelnuts, toasted 1/3 cup walnuts, toasted For Crust: Coarsely grind all nuts in processor. Blend in graham cracker crumbs, sugar and pumpkin pie spice. Add butter and blend in using on/off turns until moist crumbs form. Press crumbs onto bottom and sides of 9-inch deep-dish glass pie dish. Set aside. For Filling: Preheat oven to 350 deg. F. Bake sweet potatoes until tender, about 1 hour. Cool potatoes; peel. Puree in processor. Transfer to bowl and whisk in eggs. Cook butter in heavy medium skillet over medium heat until melted and brown. Add sugar, honey and pumpkin pie spice and boil 1 minute, stirring constantly. Whisk in cream. Add butter mixture to potato puree; blend until smooth. Pour filling into crust. Bake until center moves only slightly when pan is shaken, covering with foil if crust browns too quickly, about 40 minutes. Meanwhile, Prepare Topping: Stir first 3 ingredients in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil 1 minute. Mix in nuts, coating completely. Spoon hot nut mixture over pie. Continue baking until topping bubbles, about 5 minutes. Transfer to rack and cool completely. 8 servings

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Upside-Down Apple Pecan Pie
Karen Canavit Jackson

1 c. chopped nuts 1/2 c. firmly packed brown sugar 1/3 c. butter, melted 2 prepared piecrusts 6 c. thinly sliced peeled apples 3/4 c. sugar 2 T. flour 1/2 tsp cinnamon 1/8 tsp nutmeg In 9 inch pie pan, combine pecans, brown sugar and melted butter; spread evenly over bottom of pan. Place one of the prepared pie crusts over pecan mixture in pan. Heat oven to 375 degrees F. In large bowl, combine apples, sugar, flour, cinnamon and nutmeg; mix lightly. Spoon into crust-lined pan. Top with remaining crust; fold edge of top crust under bottom crust. Press together to seal; flute edge. Cut slits in top crust. Bake at 375 degrees for 40 to 50 minutes, ot until apples are tender and crust is deep golden brown. (I cover the edge of my crust with a guard for half of the baking time and remove it for the last half). Cool pie upright in pan for 5 minutes. Place serving plate over pie; invert. Carefully remove pan. Some nuts may remain in pan; replace on pie with knife. Cool at least 1 hour before serving. Garnish as desired. 8 servings.

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White Russian Cupcake Recipe

Ingredients Cupcakes 18 1/4 ounces yellow cake mix 3 1/2 ounces vanilla instant pudding mix 1 cup vegetable oil 3/4 cup whole milk 4 large eggs 1/4 cup vodka 1/4 cup Kahlua, plus 2 teaspoons Kahlua, divided 1 teaspoon pure vanilla extract

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Frosting 1 cup heavy cream 2 tablespoons powdered sugar 1 tablespoon Kahlua 2 tablespoons semisweet chocolate, shavings Directions Cupcakes Preheat oven to 350°F and line 24 cupcake cups with paper liners. Place cake mix, pudding mix, oil, milk, eggs, vodka, 1/4 cup Kahlua, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. Spoon or scoop 1/3 cup batter into each lined cupcake cup, filling it three quarters of the way full. (Remove empty liners if you don't get the full 24 cupcakes). Bake until they are golden and spring back when lightly pressed with your finger, about 17-20 minutes. Remove the pans from the oven and place them on wire racks. Cool for 5 minutes. Brush the tops of the cupcakes with remaining 2 tablespoons Kahlua. Remove cupcakes from pans. Place on wire rack to cool. Frosting Place a large, clean mixing bowl and electric mixer beaters int he freezer to chill for 1 minute. Remove the bowl and beaters from the freezer. Pour the heavy cream into the bowl and beat with electric mixer on high speed until the cream has thickened, 1 1/2 minutes. Stop the machine and add the sugar and 1 tablespoon Kahlua. Beat the cream on high speed until stiff peaks form, 1-2 more minutes. Place a heaping tablespoon of the whipped cream on each cupcake and swirl to spread it out with a short metal spatula or spoon, taking care to cover tops completely. Garnish with chocolate bar shavings.

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Wonderful Cupcakes—Even for Decorating Dummies
Dennis Weaver I’m a decorating dummy. We have plenty of people that that are naturally talented but somehow, I missed that line. I can make reasonably attractive cupcakes by sticking with a few basic techniques. I can make cupcakes that taste good. And that’s my priority—making them taste good. But they still need to be reasonably attractive. How to Make Your Cupcakes Taste Better Because it’s easy, I usually use a box cake mix. But a box won’t win any culinary awards. So I enhance my box cupcakes, and make them taste better in the following manner: Add goodies to the batter. Usually, I add cinnamon chips or raspberry, strawberry, or blueberry tidbits. You can add nuts or coconut. You can add chocolate or other baking chips. Add 3/4 to one cup chips or tidbits. Fold them in after the batter is mixed so that they don’t melt in mixing and tint your batter. Add flavors and colors to the batter. You have an incredible array of flavor choices with warm flavors like butterscotch or caramel and fruit flavors from apricot to blackberry. To get enough flavor, it will usually take two teaspoons flavor. Add a coordinating color. Americolor professional food color gels come in 27 colors. Add a filling. I don’t remember the last time that I made cupcakes without a filling. It’s just too easy and adds too much. Use premade pastry fillings. Snip a quarter-inch corner off the bag, insert the cut corner in the top of the cupcake, and squeeze. When you frost the cupcakes, you’ll cover the holes. You can fill a dozen cupcakes in a minute. I use Bavarian cream pastry filling most often but I also love raspberry and lemon. They’re all good. Make the frosting good. There are a ton of great frosting recipes out there. I love butter and cream cheese based frostings. Seven Minute Frosting is very good. I don’t care for shortening. A half teaspoon of flavor and couple drops of color can transform an ordinary frosting into something memorable. Add toppings that taste good. Most toppings are sugar and color. They’re for show, not flavor. And I’m not too fond of big chunks of candy on my cupcakes. Our new favorite toppings are the chopped bark toppings. They pack a lot of flavor. If you load your cupcakes up, you’ll add a layer of flavor to your cupcakes. You can add more flavor to your cupcakes by spreading a layer of jam or pastry filling over the cupcakes before adding frosting. That’s especially easy to do if you’re piping frosting onto the cupcakes rather than spreading the frosting.

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How to Make Your Cupcakes Pretty Even a decorating dummy like me can make cupcakes reasonably pretty. I love making Boston Cream Pie Cupcakes (they’re very good) because all I have to do is dip the cupcake tops in melted chocolate and let the chocolate set. But here are some other suggestions: Use pretty colors and pretty decorations. There is no reason not to use pretty colors and colorful decorations. We have 27 colors, 16 colors of jimmies, and decorating sugars not just in standard colors but less used colors from black to sage. Chopped bark toppings are two-toned, are pretty, and add flavor. Decorations go a long way in masking imperfections in the frosting. Don’t be afraid of a pastry bag. For most cupcakes, we use a pastry bag; it’s faster and easier than spreading frosting. If we have a lot of cupcakes to do, we use a large disposable pastry bag and either a star tip or a round tip. A Note about Bark Toppings: To Sprinkle or Dip? Bark—like almond bark—is a confectioner’s delight, a melding of white chocolate with another candy. This bark is cut into pieces perfect for cookies, cakes, and cupcakes. The nuggets are full of flavor. They are also pretty, two-toned. If you are only interested in pretty, sprinkle the toppings on your cupcakes. (Be sure and set the cupcakes on a plate so that you can recover any sprinkles that slide off the cupcakes.) If you want pretty and flavor, dip your cupcakes to get more decorations on your cupcakes. To do so, fill a small bowl with topping--a bowl slightly larger than a cupcake is perfect. And then invert the cupcakes into the bowl with a rocking motion to cover the top with pieces. The Recipes Caramel Apple Cupcake Recipe This is a terrific apple cupcake recipe. The cupcakes are made with a box cake mix--either yellow or white—with cinnamon chips added. They are made with an apple filling, a caramel frosting, and topped with cinnamon apple bark topping. Make a batch of cupcakes with a boxed yellow or white cake mix. Add 3/4 cup cinnamon chips to the finished batter. Bake the cupcakes. Let them cool on a rack.

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Snip a quarter-inch corner off a bag of apple pastry filling. Insert the snipped corner into the top of a cupcake. Squeeze to fill the center of the cupcake. Repeat with the remainder of the cupcakes. Make the frosting—the recipe follows—and frost the cupcakes. Decorate with cinnamon apple bark topping or other decorations. Caramel Frosting This is a great caramel frosting and firm enough that you can spread if you like. No cooking is required. 1/2 cup (one stick) butter, softened 1 cup brown sugar 1/3 cup milk 1/2 teaspoon caramel flavor 3 to 4 cups powdered sugar Melt the butter in a saucepan. Add the brown sugar. Cook and stir until the sugar is melted and bubbly. Remove from the heat. Add the milk and stir vigorously with a wooden spoon until smooth. Add the flavor. Add the powdered sugar and beat until it reaches spearing consistency. Spread the frosting while it is still warm. Lemon Cream Cupcake Recipe These are wonderful creamy cupcakes with a bright, lemon flavor. The cake is lemon, the filling is lemon, the frosting is a lemon cream cheese frosting, and it’s topped with lemon bark. Make a batch of lemon cupcakes with a boxed lemon cake mix. Let them cool on a rack. Snip a quarter-inch corner off a bag of lemon pastry filling. Insert the snipped corner into the top of a cupcake. Squeeze to fill the center of the cupcake. Repeat with the remainder of the cupcakes. Make the frosting—the recipe follows—and frost the cupcakes. Decorate with lemon bark topping or other decorations. Creamy Lemon Frosting This is a great frosting for lemon lovers. It’s a creamy frosting made with cream cheese that packs a lot of flavor. It works well with a pastry bag. No cooking is required.

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6 ounces cream cheese, softened 1/2 cup (one stick) butter, softened 1/2 tablespoon lemon juice 3 to 4 cups powdered sugar zest from one lemon Beat cream cheese, butter, and lemon juice together with an electric mixer. Add three cups powdered sugar and beat until well mixed and fluffy. Add more as necessary to reach the desired consistency. Add the zest. Black Forest Cupcake Recipe Black forest is a mixture of chocolate and cherry. We used a boxed cake mix and filled the cupcakes with cherry pastry filling. We used a chocolate buttercream frosting mix and added a teaspoon of cherry flavoring. We sprinkled the cupcakes with Black Forest bark topping. This recipe makes great cupcakes. Make a batch of chocolate cupcakes with a boxed cake mix. Let them cool on a rack. Snip a quarter-inch corner off a bag of cherry pastry filling. Insert the snipped corner into the top of a cupcake. Squeeze to fill the center of the cupcake. Repeat with the remainder of the cupcakes. Spread a thin layer of cherry pastry filing on the tops of the cupcakes. Make a chocolate buttercream frosting. We used a chocolate buttercream frosting mix. Add a teaspoon of cherry flavoring. Frost the cupcakes. Decorate with black forest bark topping or other decorations. Wild Blueberries and Cream Cupcake Recipe These are blueberry cupcakes in five ways. There are blueberry tidbits in the batter, the centers are filled with blueberry pastry filling, the frosting is made with a wild blueberry flavor, the topping is Wild Blueberries and Cream bark topping, and each cupcake is decorated with a fresh blueberry. Make a batch of cupcakes with a boxed white cake mix. After

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the batter is mixed, add 3/4 cup blueberry tidbits. Bake the cupcakes and let them cool on a rack. Snip a quarter-inch corner off a bag of blueberry pastry filling. Insert the snipped corner into the top of a cupcake. Squeeze to fill the center of the cupcake. Repeat with the remainder of the cupcakes. Make your buttercream frosting. We used a vanilla buttercream frosting mix. Add a teaspoon of wild blueberry flavoring and a drop or two of Electric Purple food color gel or a blue food color of your choice. Frost the cupcakes. Decorate with Wild Blueberries and Cream bark topping or other decorations. Top each cupcake with a fresh blueberry. Cinnamon Apple Pie Cupcake Recipe If you like apple pie, you’ll love this cinnamon apple pie cupcake recipe. It’s a wonderful combination of cinnamon and apples. Make a batch of yellow cupcakes with a boxed cake mix. After the batter is mixed, add 3/4 cup cinnamon chips. Bake the cupcakes and let them cool on a rack. Snip a quarter-inch corner off a bag of apple pastry filling. Insert the snipped corner into the top of a cupcake. Squeeze to fill the center of the cupcake. Repeat with the remainder of the cupcakes. Make the frosting—the recipe follows—and frost the cupcakes. Decorate with cinnamon apple bark topping or other decorations. Browned Butter Frosting Recipe 1 1/2 cups butter 6 cups powdered sugar 1 teaspoon vanilla extract 5 or 6 tablespoons milk as needed to reach the right consistency Melt the butter in a small saucepan until it has started to brown. Watch it closely. It should be just amber in color, not dark brown. Let the browned butter cool for a few minutes then pour the clearer liquid off the top into a small bowl leaving the dark solids and a little liquid in the pan. Place the browned butter in the refrigerator to cool for about an hour. It should cool to a gel. Add the flavor and browned butter to the powdered sugar in a large bowl. Whip with an electric mixer. Thin with additions of milk as needed. Frost and decorate as desired.

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Strawberry Cream Cheese Cupcake Recipe

These strawberry cupcakes are filled with a strawberry cream cheese filling and topped with a flavored cream cheese frosting. They are topped with a strawberries and cream bark topping. Make a batch of cupcakes with a boxed white cake mix. After the batter is mixed, add 3/4 cup raspberry tidbits and 1 teaspoon raspberry flavor. Bake the cupcakes and let them cool on a rack. Snip a quarter-inch corner off a bag of cream cheese pastry filling. Insert the snipped corner into the top of a cupcake. Squeeze to fill the center of the cupcake. Repeat with the remainder of the cupcakes. Make the frosting—the recipe follows—and frost the cupcakes. Decorate with lemon bark topping or other decorations. Creamy Strawberry Frosting This is a creamy frosting made with cream cheese and strawberry flavor. You may add red food coloring or pink food coloring to tint it pink if you desire. It works well with pastry bag. No cooking is required. 6 ounces cream cheese, softened 1/2 cup (one stick) butter, softened 1 teaspoon strawberry flavor 3 to 4 cups powdered sugar red or pink food coloring (optional) Beat cream cheese, butter, and flavor together with an electric mixer. Add three cups powdered sugar and beat until well mixed and fluffy. Add more as necessary to reach the desired consistency. Add the color.

Cherry Blossom Cupcake Recipe

These are wonderful cherry cupcakes with a bright, cherry flavor. The cake is white, the filling is cherry, the frosty is a light, fluffy, seven-minute frosting made with cherry flavor and just enough color to tint it cherry blossom pink. It’s topped with cherry bark.

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Make a batch of cupcakes with a boxed white cake mix. Add a teaspoon of cherry flavor and a couple drops of red food coloring to the batter. Bake as directed on the package. Let them cool on a rack. Snip a quarter-inch corner off a bag of cherry pastry filling. Insert the snipped corner into the top of a cupcake. Squeeze to fill the center of the cupcake. Repeat with the remainder of the cupcakes. Make the frosting—the recipe follows—and frost the cupcakes. Decorate with lemon bark topping or other decorations. Cherry Flavored Seven Minute Frosting Seven minute frosting is wonderful. Though it must be cooked, it’s easy to make: You whip it with an electric mixer as it cooks on the stovetop. At the end of the cooking, add the flavor and color. It works well with a pastry bag. 1 1/2 cups granulated sugar 2 large egg whites 1/2 teaspoon cream of tartar 1/3 cup cold water 1 teaspoon cherry flavor 2 drops red food coloring Combine the sugar, egg whites, cream of tartar and cold water in a large saucepan. Beat with a handheld electric mixer for 30 seconds. Place the pan over very low heat and cook for seven minutes beating continually or until stiff peaks form. Remove from the heat. Add the flavor and color. Beat for two or three more minutes until the desired consistency is reached.

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Zucchini – Oatmeal Spice Coffee Cake
Laura Churchill 1 1/2 c. flour 1 1/4 c. oatmeal 1 c. brown sugar 1 tsp. soda 1 tsp. cinnamon 2 eggs 1/4 c. dairy sour cream 1/4 tsp. nutmeg 1/2 tsp. salt 2 c. shredded zucchini 1/2 c. butter, softened

TOPPING:

3/4 c. sugar 1/2 c. oatmeal 1/2 c. flour 1/4 c. softened butter 1/2 tsp. cinnamon

Heat oven to 350 degrees. Grease and flour 9 x 13 inch pan. Combine all coffeecake ingredients at low speed. Put in pan. Mix topping ingredients until crumbly. Sprinkle over batter. Bake at 350 degrees for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cut into squares. Serve warm or cool with whipped cream.

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Holiday Cookies

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Alfajores Recipe
Dulce de Leche: Place the milk, sugar, corn syrup, baking
soda and salt in a heavy-duty 8 quart (8 liter) saucepan or Dutch oven. Place over medium high heat and bring just to a boil. Watch carefully, and as soon as the milk begins to foam up, stir with a heatproof spatula or wooden spoon, and reduce heat until the milk is just at a low rolling boil. Continue to cook the milk, stirring the bottom and sides of the saucepan frequently, until the mixture becomes very thick and sticky and caramel colored (this will take about 40 - 60 minutes). It is important to frequently stir the milk so it Dulce de Leche: does not burn. Note: There are several stages the milk goes through during the cooking process. When the milk first comes to a boil there is a lot of foam. Eventually the foam subsides and after about 15 minutes, the milk turns a light beige color. As it continues to cook, the milk thickens and gets darker in color. Once the Dulce de Leche has been reduced to about 1 1/4 cups (300 ml) remove from heat and strain. Stir in the vanilla extract. Let cool before covering and storing. The Dulce de Leche can be stored in the fridge for a month. 4 cups (1 quart) (1 liter) whole milk (cow's or goat's milk) 3/4 cup (150 grams) granulated white sugar 2 tablespoons light corn syrup 1/2 teaspoon baking soda 1/8 teaspoon salt 1 teaspoon pure vanilla extract

Shortbreads: In a separate bowl whisk the flour with the
salt. In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy. Add the sugar and beat until smooth. Beat in the vanilla extract. Gently beat in the flour mixture just until incorporated. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour or until firm.

Shortbread Cookies:
2 cups (260 grams) all-purpose flour

Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven. Line two baking sheets with 1/4 teaspoon salt parchment paper. On a lightly floured surface roll out the dough until it is about 1/4 inch (.6 cm) thick. Using a lightly floured 2 inch (5 cm) round cookie cutter, cut out rounds. Place on the baking sheets and place in the fridge for about 15 minutes. (This will firm the cookies so they maintain their shape when baked.) Bake for about 7 - 10 minutes, or until cookies are brown around the edges. Cool on a wire rack. Shortbread cookies with keep in an airtight container for about a week. Alfajores: Take two shortbread cookies and sandwich them together with a heaping teaspoon of Dulce de Leche. Sprinkle the tops of the cookies with confectioners sugar. Can be covered and stored for a few days in the refrigerator. Makes about 24 Alfajores cookies. 1 cup (2 sticks) (226 grams) unsalted butter, room temperature 1/2 cup (60 grams) confectioners (powdered or icing) sugar 1 teaspoon pure vanilla extract

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Almond Biscotti
Leeanne Chames

This is exactly what the Almond Biscotti should look like.. and then I dip the bottom of it in melted chocolate, and then in almonds.. :)

Ingredients: ½ cup butter or margarine, softened 1 ¼ cups sugar, divided 2 eggs 1 t. anise or vanilla extract 2 cups all-purpose flour 2 t. baking powder Dash salt ½ cup chopped almonds 2 t. milk In a mixing bowl, cream butter and 1 cup sugar. Add eggs, one at a time, beating well after each addition. Stir in anise or vanilla. Combine dry ingredients and add to creamed mixture. Stir in almonds. Line a baking sheet with parchment paper. Divide dough in half; spread into two 12 in. by 3 in. rectangles on the paper. Brush with milk and sprinkle with remaining sugar. Bake at 375 for 15 – 20 minutes or until golden brown and firm to the touch. Remove from oven and reduce heat to 300 degrees. Carefully lift the paper with the rectangles on it onto a wire rack to cool for 15 minutes. Place on a cutting board and slice diagonally ¾ in. thick. Place slices, cut side down on an ungreased baking sheet and bake for 10 to 15 minutes or til firm on that side. Turn over and bake another 10 – 15 minutes. Let cookies cool on the baking sheet. If desired, you can dip the cookie in melted chocolate chips and then in chopped almonds after cooling. Place on parchment paper and place in fridge to set up for about 20 minutes. Page 238

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Amish Ginger Cookies

Traditional cookies from Amish Country. Makes about 48 3/4 cup butter, softened 1 cup granulated sugar 1 egg 1/4 cup unsulfured molasses 2-1/2 cups all-purpose flour 1 teaspoon ground ginger 1 teaspoon ground cloves 1 teaspoon ground cinnamon 1-1/2 teaspoon baking soda white or colored sanding sugar, for decorating (can use regular granulated sugar) Preheat oven to 350 F. In a mixing bowl, beat together butter and 1 cup sugar until creamy. Add egg and molasses; beat until combined. Add the remaining ingredients and mix until well combined. Roll dough into 1-inch balls and roll in the extra granulated sugar. Place balls on ungreased baking sheet. Bake for 7 - 9 minutes until barely turning brown. Allow to cool for 5 minutes on baking sheet and then remove to wire racks to cool completely. Note: Recipe from Frankenmouth Community Cookbook.

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Aunt Jackie's Pecan Tarts

Makes about 24 3 ounces cream cheese, softened 1/2 cup + 1 tablespoon butter, softened 1 cup sifted flour 1 egg 3/4 cup brown sugar, firmly packed 1 teaspoon vanilla dash salt 2/3 cup chopped pecans Preheat oven to 325F. Combine cheese, 1/2 cup butter & flour. Mix thoroughly and chill, covered, 1 hour. Divide into 24 small balls and press into sides and bottom of 2 ungreased minature muffin pans. Combine egg, brown sugar, vanilla, salt & remaining 1 tablespoon butter; beat until smooth. Sprinkle 1/3 cup pecans equally into 24 tart shells. Divide egg mixture equally among 24 tarts, pouring on top of pecans. Sprinkle remaining 1/3 cup pecans on top of tarts. Bake 20-25 minutes until pastry is golden brown. Note: Kindly donated by my Aunt Jackie

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Basler Brunsli (Chocolate Almond Cookie)
1½ cups natural almonds (8oz) 1 cup sugar ½ cup powdered sugar 6 oz semisweet or bittersweet chocolate chopped 1 teaspoon of cinnamon ½ teaspoon ground cloves 2 large egg whites In a food processor combine almonds with sugars until ground fine. Add chocolate and mix until fine. (Do not overmix or chocolate will melt.) Add spices and egg whites and mix until dough comes together. Chill dough for about 1/2 hour. On a surface covered with sugar, roll dough to about ½ inch thickness. Cut out cookies with a 2 inch cookie cutter (heart or star shaped) and transfer onto baking pan lined with parchment paper. Preheat oven to 350º F. Put cookies into the oven and reduce the temperature to 325º F. Bake for 15 minutes or until firm. Be careful not to overbake or the cookies will be too hard.

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Big Chewy Oatmeal-Coconut (Chocolate Chip) Cookies
1 stick unsalted butter (room temp.) 3/8 cup (78 grams) coconut oil (room temperature but not liquid) 1 cup granulated sugar 1 cup light brown sugar 2 eggs 1 teaspoon vanilla extract 1 1/2 C all-purpose unbleached flour 1/2 teaspoon salt 1/2 teaspoon baking powder 3 cups rolled oats 1 cup re-hydrated coconut* 1 1/2 cups chocolate chips

1. Pre-heat oven to 350°F. Using an electric mixer beat butter and coconut oil until creamy. Add sugars and beat until fluffy; about 3 minutes. Add vanilla and then beat in eggs one at a time. 2. Mix flour, salt and baking powder together and then stir them into the butter-coconut oil-sugar mixture with a wooden spoon or large rubber spatula. Stir in oats, coconut and chocolate chips or raisins. 3. Form dough into approximately 2" balls and bake on parchment paper covered cookie sheet. Bake until cookie edges turn golden brown, approximately 20 minutes depending on your oven. It is best to watch these closely the first time to determine the appropriate baking time for your oven. Do not overbake the cookies. They should still be pale in the center. After removing them from the oven. slide the parchment paper onto a cooling rack and allow the cookies to cool. I use a large portioning scoop to form and measure the dough. *For this recipe I re-hydrate 1 cup of Dried Coconut Supreme™ using a mixture of 1/4 cup water and 1/4 cup pure maple syrup. Combine the water and syrup and then add to the coconut, tossing the coconut with a fork or spoon until it is all moistened. Cover the bowl with plastic wrap and let stand for about 30 minutes to allow the coconut to absorb all of the liquid.

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Biscochitos Traditional Cookies

Donnanmarie Baker Ingredients
         

6 cups all-purpose flour 1 tablespoon baking powder 1/4 teaspoon salt 2 cups lard 1 1/2 cups white sugar 2 teaspoons anise seed 2 eggs 1/4 cup brandy 1/4 cup white sugar 1 tablespoon ground cinnamon

Directions 1. Preheat the oven to 350 degrees F (175 degrees C). Sift the flour, baking powder and salt into a bowl, and set aside. 2. In a large bowl, cream together the lard and 1 1/2 cups sugar until smooth. Mix in the anise seed, and beat until fluffy. Stir in the eggs one at a time. Add the sifted ingredients and brandy, and stir until well blended. 3. On a floured surface, roll the dough out to 1/2 or 1/4 inch thickness, and cut into desired shapes using cookie cutters. The traditional is fleur-de-lis. Place cookies onto baking sheets. Mix together the 1/4 cup of sugar and cinnamon; sprinkle over the tops of the cookies. 4. Bake for 10 minutes in the preheated oven, or until the bottoms are lightly browned.

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Brazilian Pave
Jacquelin Leight Cerqua My daughter in law's recipe..... it is awesome. • 1 package Maria cookies NOTE: Maria cookies are usually found in the ethnic/Hispanic foods section of grocery stores. Hard ladyfingers or graham crackers may be substituted • 1 can of sweetened condensed milk • 1 can of heavy cream “Nestle Creme de Leite Table Cream”. Put it in the freezer for about ½ hour before you use it. Walmart sell it in the Spanish food isle. (picture attached) • 1 table spoon of cornstarch or white flour ( I prefer white flour) • 3 eggs yolks • 4 cups of milk • A few drops of vanilla • 8oz Cool Whip • Chocolate sprinkles Making the Cream of Condensed Milk: In a heavy saucepan, mix condensed milk, 3 egg yolks, 2 cups of milk, few drops of vanilla (to taste) and cornstarch or white flour, already dissolved in a little milk. Cook over low heat, stirring constantly until it simmers and thickened cream. After let cool completely. Add the Nestle Table Cream and mix well. 1. In a baking dish, place the cream condensed milk 2. Dip each cookie into a mixture of 2 cups of milk or chocolate milk. Put them on top of the cream. (this need to be a little fast for not have time enough the cookies get too soft an break) 3. Repeat for 2 or 3 layers 4. After placing the last layer of cream condensed milk refrigerate for several hours. 5. Before serving cover it with Cool Whip and sprinkle chocolate on top, or use chocolate shavings to decorate it.

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Butter Pecan Cookies
Hazel Urban 3/4 cup butter, softened 1 package (3.4 ounce) instant butterscotch pudding mix 1 1/4 cups flour 1/2 cup chopped pecans In a small bowl, beat butter and pudding mix until smooth. Gradually beat in flour. Fold in pecans. roll into 1 /2" balls. Place 2" apart on greased baking sheets; flatten to 1/2" with a greased glass. Bake at 375 degrees for 10-13 minutes or until light golden brown. Remove from pans to wire racks. Makes 2 dozen

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Butterscotch Cookies
Hazel Urban 1 cup butterscotch morsels 1/2 cup butter 2/3 cup brown sugar 1 egg 1 1/3 cups flour 3/4 tsp. baking soda 1/3 cupchopped nuts 3/4 tsp. vanilla Melt butter and morsels together. Beat in brown sugar, add egg, then remaining ingredients. Chill in 12" roll, wrapped in waxed paper. Slice about 1/4" thick. Bake at 350 degrees for approximately 8-10 minutes.

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Candy Cane Cookies
For Candy Cane Cookies: In a bowl, whisk the flour with the salt.
In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until creamy. Add the egg yolks and vanilla and almond extracts and beat until combined. Scrape down the sides of the bowl as needed. Add the flour mixture, in three additions, and beat until you have a smooth dough. Remove half of the dough from the mixing bowl. To the remaining half add the red food coloring and beat on low speed until well blended. If you find the dough too soft, cover and refrigerate for 30-60 minutes.

Candy Cane Cookies:

2 1/2 cups (325 grams) all purpose flour

Take a walnut sized piece of red dough and a walnut sized 1/4 teaspoon salt piece of white dough. Separately roll each color, on a lightly floured surface, into a 4-5 inch (10-12.5 cm) long rope. 1 cup (227 grams) unsalted butter, room Place the two ropes side by side, gently press together, and temperature twist the two ropes to form a spiral. Place the cookies on a parchment lined baking sheet, spacing the cookies about 2 1 cup (120 grams) confectioners sugar inches (5 cm) apart. Shape each cookie into a cane shape (powdered or icing) by bending one end into a hook shape. Preheat oven to 375 degrees F (190 degrees C) and place rack in center of oven. 2 large egg yolks 1 teaspoon pure vanilla extract

Bake cookies for about 8-10 minutes or until set and the 1/2 teaspoon pure almond extract edges of the cookies are just starting to brown. Remove from oven and let cookies cool completely on baking sheet. Cover and store in an airtight container for about one week. 1/2 teaspoon red liquid food coloring Makes about 30 cookies.

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Caramel Pecan Treasures
Hazel Urban

1 cup butter, softened 3/4 cup packed brown sugar 1 tsp. vanilla 1 3/4 cups flour 1/2 tsp. baking powder 30 caramels, halved and flattened 2 cups (12 ounces) semisweet chocolate chips 1 Tbsp. shortening 1/2 cup finely chopped pecans In a large bowl, cream butter and brown sugar until light and fluffy. Beat in vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well. Roll into 1" balls. Place 2" apart on greased baking sheet; flatten slightly. Bake at 325 degrees for 12-15 minutes or until golden brown. Remove to wire racks to cool. Place a half caramel on each cookie. melt the chocolate chips and shortening. Drizzle over cookies. Sprinkle with pecans. Let stand until firm. Makes 5 dozen.

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Cherry Almond Chews
Hazel Urban

1 cup shortening 1 cup sugar 1cup packed brown sugar 2 eggs 3/4 tsp. almond extract 2 1/2 cups flour 1 tsp. baking soda 1 tsp. salt 2 1/2 cups flaked coconut 3/4 cup chopped almonds or pecans 1 jar (16 0unce) marachino cherries, draied and halved Cream shortening and sugars. Add eggs, one at a time, beating well after each. Beat in extract. Combine the flour, baking soda and salt; gradually add to the creamed mixture. Stir in the coconut and nuts. Drop by rounded teaspoonfuls 2" apart onto lightly greased baking sheets. Place a cherry half in the center of each cookie. Bake at 350 degrees for 12-14 minutes or until lightly browned. Remove to wire racks to cool. Makes about 7 dozen.

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Cherry Pecan Meringue Cookies Recipe

Yields: about 36 cookies Prep time: 15 min Cook time: 2 hr

Ingredients: 4 egg whites, room temperature 1/4 teaspoon salt 1/4 teaspoon cream of tartar 1/4 teaspoon pure vanilla extract 1 cup granulated sugar 1/3 cup dried cherries or dried cranberries, coarsely chopped 1/3 cup chopped pecans

Preparation: Preheat oven to 225 degrees F. Line non-stick baking sheets with parchment paper or use the Silpat sheets to prevent the cookies from sticking. In a large bowl using your electric mixer, beat egg whites until foamy. While beating, add salt, cream of tartar, and vanilla extract until soft peaks form. Page 250

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Still beating, very gradually (1 tablespoons at a time) add sugar to egg whites. Continue to beat until sugar has dissolved and stiff peaks form, 2 to 3 minutes. Gently fold in dried cherries and pecans. Drop batter by tablespoonfuls onto prepared non-stick baking sheets, spacing about 1-inch apart. Bake, switching baking sheets halfway through, until meringues are dry, about 2 hours. Remove from oven and let cool completely on the baking sheets. NOTE: Don't bake on a humid day, or your meringues may not dry. Meringues can be stored in an airtight container for up to five days. Yields 36 cookies.

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Chewy Orange-Almond Cookies
Hazel Urban

1 1/4 cup sliced almonds 3/4 cup granulated sugar 1/4 cup flour grated zest of 2 oranges (4Tbsp.) 1 tsp. anise seeds, crushed 3 large egg whites, room temp. 1/4 tsp. salt 2 Tbsp. confectioners' sugar Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper & set aside. In food processor, blend 1 cup almonds with 1/2 cup granulated sugar until almonds are finely ground. Transfer to medium bowl. Stir in flour, orange zes, & cushed anise seeds. Using electric mixer with whisk attachment, beat egg whites, salt & remaining 1/4 cup granulated sugar on medium-low speed to soft glossy peaks. Fold the egg-white mixture into dry ingredients until just blended. Spoon lvel Tbsps. of batter 2 inches apart on prepared baking sheets. Using remaining 1/4 cup almonds arrange 3 almond slices on each cookie. Sift confectioners' sugar over cookies. Bake until cookies are lightly browned along the edges, about 12 minutes. Let cool slightly, then transfer to cooling rack to cool completely. Makes 2 dozen.

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Chewy Brownie Cookies
Hazel Urban

2/3 cup shortening 1 1/2 cups packed brown sugar 1 Tbsp. water 1 tsp. vanilla extract 2 eggs 1 1/2 cups flour 1/3 cup baking cocoa 1/2 tsp. salt 1/4 tsp. baking soda 2 cups (12 oz.) semisweet chocolate bits 1/2 cup chopped walnuts or pecans, optional In a large mixing bowl, cream shortening, sugar, water and vanilla. Beat in the eggs. Combine flour, cocoa, salt and baking soda; gradually add to creamed mixture and beat just until blended. Stir in chocoalte chips and nuts if desired. Drop by rounded teaspoonfuls 2" apart onto ungreased baking sheets. Bake at 375 degrees for 7-9 minutes; do not overbake. Cool 2 minutes before removing to wire racks. Makes 3 dozen

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Linda & Charlie Brown's Lemon Squares
Linda Casey-Overholt    1 c. flour 1/2 c.---(1 stick)--BUTTER---ONLY...no margarine!!! 1/4+ powdered sugar

Using pastry blender, combine till crumbly...press on bottom & slightly up sides of 8 x 8 pan...bake @ 350 degrees for 20-25 minutes... meanwhile, beat 2 eggs, 1 cup sugar, 1/2 t. baking powder, 3T lemon--or key lime juice...although i like it REALLY lemony, so i add 4-5 T, depending on your taste, & a dash of salt--til well-blended....pour over baked crust...bake for 15-20 minutes--til lightly browned & not "jiggly"...loosen edges, then cool, & sprinkle w/ powdered sugar...& enjoy!!! these sound VERY similar to leeanne's---only hers is a larger recipe...think the baking powder helps them rise---IF it's not expired!!! lol i've made these since sr. home economics & LOVE them!!! a friend from card club threatened me to NEVER make them again---b/c they're addictive---she probably could eat 1/2 the pan!!!

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Chinese Noodle Treats
Hazel Urban

1 6 oz. bag chocolate chips 1 12 oz bag butterscotch chips 1 small bag chow mein noodles Melt chips and stir in noodles. Drop from teaspoon onto wax paper. Store in container. Refrigerate if desired.

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Chocolate Billionaires
Hazel Urban

1 package (14 ounces) caramels 3 Tbsp. water 1 1/2 cups chopped pecans 1 cup rice crispies 3 cups milk chocolate chips 1 1/2 tsp. shortening Line two baking sheets with waxed paper; grease the paper and set aside. In a large saucepan, combine the caramels and water; cook and stir over low heat until smooth. Stir in pecans and cereal until coated. Drop by teaspoonfuls onto prepared pans. Refrigerate for 10 minutes or until firm. Meanwhile, melt chocolate chips and shortening; stir until smooth. Dip candy into chocolate coating all sides; place on prepared pans. Refrigerate until set. Store in air tight container. Makes 2 pounds of candy.

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Chocolate Candy Turtles Recipe
These delicious chocolate cookies could be considered either a candy or a cookie - they are delicious no matter what you call them. In 1932, Chocolate Turtles were developed by Bobbi and Louis Gordon Hooper at their Hoopers Confections Company in Oakland, California. At that time, the Hoopers delivered chocolates on a Harley Davidson motorcycle. Turtles soon became popular in the San Francisco bay area and were copied by other confectioners.

Ingredients: 1 (8-ounce) package caramels 2 tablespoons heavy cream 1 cup pecan halves 16 (1-ounce) squares semi-sweet chocolate Preparation: In the top of a double boiler over hot water, melt caramels in heavy cream. Arrange pecan halves in groups of five (head and four legs) on greased wax paper. Spoon caramel into a small mound in the middle of the nuts to make the body. (The caramel should partially cover the nuts to keep them in place.) Let stand until hard. In the top of a double boiler over hot water, melt chocolate; gently stir with spatula until melted. Learn different techniques for How To Melt Chocolate. Using a spoon, coat body, head, and legs with the melted chocolate, leaving ends of pecans uncovered. Refrigerate 30 minutes or until chocolate is firm. Makes approximately 30 cookies (depending on how big you make them).

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Chocolate Chip Bars
Hazel Urban

1 1/2 cups flour 1/2 cup light brown sugar (packed) 1/ cup cold butter or margarine 1 12 oz. pkg. semi-sweet chocolate chips, divided 1 14 oz. can sweetened condensed milk 1 egg, slightly beaten 1 tsp. vanilla 1 cup chopped nuts Stir together flour and brown sugar in medium bowl; cut in cold butter until crumbly. Stir in 1/2 cut chocolate chips. Press mixture on bottom of ungreased 9"x13" baking pan. Bake at 350 degrees for 15 minutes. Combine condensed milk, egg and vanilla in a large bowl. Stir in remaining 1 1/2 cups chocolate chips and nuts. Spread evenly over hot baked crust. Makes 36 bars.

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Chocolate Chip Popcorn Bars

These tempting bars are like a cookie bar and a popcorn ball all rolled into one. Prep Time: 20 Min Total Time: 2 Hr 10 Min Makes: 36 bars INGREDIENTS: Crust 1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies 4 Nature Valley® oats 'n honey crunchy granola bars (2 pouches from 8.9-oz box), crushed* Topping 3 1/2 cups miniature marshmallows 1 bag (3.5 oz) butter-flavor microwave popcorn, popped 2/3 cup light corn syrup ¼ cup butter or margarine 1 bag (10 oz) peanut butter chips 1 cup semisweet chocolate chips DIRECTIONS:

  

Heat oven to 350°F. In large bowl, break up cookie dough. Stir in crushed granola bars. Press evenly in bottom of ungreased 13x9-inch pan to form crust. Bake 10 to 15 minutes or until puffed and edges are golden brown. Sprinkle with marshmallows. Bake 1 to 2 minutes longer or until marshmallows begin to puff. Remove and discard unpopped kernels from popped popcorn. In 3-quart saucepan, heat corn syrup, butter and peanut butter chips over medium heat 3 to 4 minutes, stirring frequently, until chips are melted and mixture is smooth. Stir in popcorn (mixture will be thick). Spoon over marshmallows; spread evenly to just barely cover marshmallows. Cool 30 minutes. In small microwavable bowl, microwave chocolate chips on High 1 minute to 1 minute 30 seconds, stirring once halfway through microwaving, until melted. Pour melted chocolate into 1-quart resealable food-storage plastic bag. Cut off tiny bottom corner of bag; drizzle chocolate over bars. Refrigerate at least 1 hour before serving. For bars, cut into 6 rows by 6 rows.

Bake crust 13 to 18 minutes. Nutrition Information: 1 Serving (1 Bar)

    

Calories 190 o (Calories from Fat 80), Total Fat 9g o (Saturated Fat 3g, o Trans Fat 1g), Cholesterol 5mg; Sodium 110mg; Total Carbohydrate 27g

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(Dietary Fiber 0g, Sugars 17g), Protein 2g;

o o

Percent Daily Value*:

   

Vitamin A 0.00%; Vitamin C 0.00%; Calcium 0.00%; Iron 2.00%;

Exchanges:

          

1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choices:

2;

*Percent Daily Values are based on a 2,000 calorie diet.

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Chocolate Cornflake Cookie Recipe

Ingredients: 4 cups cornflakes* 16 ounces bittersweet chocolate, tempered ** * Crispness is important here, so use a fresh box of cornflakes. ** To temper the chocolate - Place the chocolate in the microwave for 30 seconds at a time on high power until the chocolate is melted. Be very careful not to overheat it. The chocolate may not look as if it has completely melted, because it retains its shape. The chocolate should be only slightly warmer than your bottom lips. You may still see lumps in it once you've stirred it, but don't worry; the residual heat of the chocolate will melt them.

Preparation: Pour the flakes into a large mixing bowl, then pour about 1/2 of the tempered chocolate over them. Use a rubber spatula and mix until they are coated evenly. The tempered chocolate will immediately being to set up. Once the chocolate has set, repeat with the remaining chocolate to give a second coat. Quickly scoop the chocolate cornflakes into small mounds onto cookie sheets lined with parchment paper or the Silicone Baking Mats to prevent the cookies from sticking. I personally recommend that you use the Silicone Baking Mats as nothing sticks to them. Use one spoon to scoop and one spoon to scrape the mixture onto the cookie sheet. It is important to work quickly because the mixture is easier to scoop before the chocolate hardens. If your kitchen is very hot, you can place the cookie sheet in the refrigerator for about 5 minutes to allow the chocolate to harden. Do not leave the cornflakes in the refrigerator for more than 10 minutes; if they get too cold, condensation will form on them when they are removed from the refrigerator because of the difference in temperature between the cold chocolate and the warm air. This will cause the chocolate to turn white. While this Page 261

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doesn't affect the taste, it does ruin the appearance. Store the chocolate cornflakes in an airtight container in a cool, dry area. They will keep for two weeks, if you can resist eating them Makes about 6 dozen pieces.

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Chocolate Covered Balls
Sharmel Gray 2 sticks butter 1 cup coconut 1 box powdered sugar 1 tsp vanilla 1/2 pd crushed graham crackers 14 oz. smooth or crunchy peanut butter chocolate Melt butter in microwave; add crushed graham crackers, peanut butter, vanilla, and powdered sugar. Coconit is optional. Knead into small balls and refrigerate to cool. Melt chocolate over low heat and drop in a ball. Remove and put on a sheet of wax paper. Refrigerate until it hardens. Store in air tight container in the refrigerator

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Chocolate Drop Cookies
Hazel Urban 1 cup brown sugar 1/2 cup butter 1 egg 1/2 cup buttermilk 2 squares unsweetened chocolate 1 1/2 cups flour 1/4 tsp. baking soda 1/4 tsp. baking powder Mix together flour, baking soda and baking powder. Melt butter and chocolate, beat in sugar, then add egg. Alternately mix in buttermilk and flour mixture. Drop by teaspoonfuls on lightly greased and floured baking sheet. Bake at 350 degrees for 10 minutes. These cookies can be iced with chocolate icing and dipped in chopped walnuts or shredded coconut on iced side.

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Chocolate -Hazelnut Brownie Bites
Hazel Urban 1 package (11 1/2 ounces) milk chocolate chips, divided 5 Tbsp. butter 2 eggs, lightly beaten 1/3 cup packed brown sugar 1 tsp. vanilla extract 1 1/4 cups ground hazelnuts, toasted 1/2 cup flour 1 tsp. baking powder 1/8 tsp. salt Topping 3/4 cup chocolate hazelnut spread (found with peanut butter) 36 whole blanched hazelnuts, toasted In microwave, melt 1 cup chocolate chips and butter; stir until smooth. In a large bowl, beat together eggs and brown sugar. Stir in vanilla. In a small bowl, combine the ground hazelnuts, flour, baking powder and salt; gradually add to the chocolate mixture. Fold in remaining chips. Fill paper lined mini muffin cups 3/4's full. Bake at 350 degrees for 18-22 minutes or until toothpick inserted near center comes out clean. Cool completely. Spread with hazelnut spread and top with a hazelnut.

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Chocolate Macdamia Nut Cookies
Hazel Urban

10 Tbsp. butter (no exceptions), softened 3/4 cup packed brown sugar 1 tsp. vanilla extract 1 egg, lightly beaten 1 cup flour 3/4 tsp. baking powder 1/8 tsp. baking soda 1/8 tsp salt 1 1/2 cups (9 ounces) semisweet chocolate chips 3/4 cup coarsely chopped macadamia nuts 3/4 up coarsely chopped pecans Carmel Glaze 12 caramel candies 2 Tbsp. whipping cream In a mixing bowl, cream butter, sugar and vanilla. Add egg. Combine flour, baking powder, baking soda and salt; add to creamed mixture and mix well. Fold in chocolate chips and nuts. Drop by teaspoonfuls 2" apart onto greased baking sheets. Bake at 350 degrees for 10-12 minutes or until golden. Cool on wire racks. For glaze, melt the caramels and cream in a saucepan over low heat, stirring until smooth. Drizzle over cooled cookies. Yield: 2 dozen

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Chocolate Mint Wafer Cookies Recipe

Yields: 2 dozen sandwich cookies Prep time: 30 min Cook time: 6 min

Ingredients: 2 cups all-purpose flour, plus additional for work surface 3/4 cup Dutch-process cocoa powder 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2/3 cup unsalted butter, room temperature 1/2 cup granulated sugar 1/2 cup firmly packed light brown sugar 1 large egg 1/4 cup milk Peppermint Filling (see recipe below)

Preparation: In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

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Chocolate Peanut Butter Cup Cookies
Chocolate dough with a peanut butter cup set in the middle. Makes about 36 For the cookies: 1 cup semi-sweet chocolate chips 2 squares (2 oz.) unsweetened chocolate 1 cup sugar 1/2 cup butter or shortening 2 eggs 1 teaspoon salt 1 teaspoon vanilla 1 1/2 cups plus 2 tablespoons all-purpose flour 1/2 teaspoon baking soda For the garnish: 3/4 cup finely chopped peanuts 36 miniature Peanut Butter Cups, frozen and unwrapped 1 cup peanut butter baking chips 1/2 cup semi-sweet chocolate chips Preheat oven to 350 F. Combine chocolate in bowl and microwave at 50% for about 2 minutes, stir and repeat until smooth and melted. Cool slightly. Combine sugar and butter or shortening in large bowl. Beat at medium speed with electric mixer until blended and crumbly. Beat in eggs, one at a time, then salt and vanilla. Reduce speed to low. Add chocolate slowly. Mix until well blended. Stir in flour and soda with spoon until well blended. Shape dough into 1-1/4 inch balls. Roll in chopped peanuts. Place 2 inches apart on ungreased baking sheets. Bake for 8-10 minutes or until set. Press a frozen peanut butter cup into the center of each cookie immediately upon removing them from the oven. Press cookies up against peanut butter cup if desired for appearance, but do not touch the peanut butter cup again since it is now melted, it must remain intact. Cool completely. Melt the peanut butter chips and drizzle back and forth over the cookies using a parchment pouch or plastic bag with a little snip off the corner. Repeat with the chocolate, only drizzling at another angle from the peanut drizzle. Note: Adapted from a Blue Ribbon Winner from the Arizona State Fair. Recipe by Maria Baldwin of Mesa, AZ and adapted by "Richard in Cincy".

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Chocolate Pizzelles
3 large eggs 2 teaspoons baking powder 1 teaspoon vanilla extract 1-3/4 cup all-purpose flour 1/2 cup butter 1 cup granulated sugar 1 cup sliced almonds 2 ounces (2 squares) unsweetened baking chocolate Beat together eggs and sugar; set aside. In a another bowl sift together flour and baking powder. In a double boiler over hot (not boiling) water, melt the butter and chocolate and stir until well blended. Set aside to cool. Add vanilla, almonds, and chocolate mixture to the egg mixture and blend thoroughly. Add the flour to the the chocolate mixture and mix thoroughly. Cover with plastic wrap and refrigerate for about an hour. To bake the pizzelles, refer to the instructions accompanying your specific pizzelle iron. If you no longer have these instructions, generally you heat the iron and brush the iron with butter or oil. Drop about a tablespoon of batter onto the iron and close. The cookie should be done in about 30 - 45 seconds. Carefully remove the pizzelle from the iron.

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Chocolate Pretzel Rings
Hazel Urban

48 to 50 pretzel rings 1 package milk chocolate kisses 1 bag M & M's Place the pretzels on lightly greased baking sheets; place a chocolate kiss in the center of each ring. Bake at 275 degrees for 2 -3 minutes or until kiss is softened, not melted. Remove from oven and place an M & M on each, pressing down slightly so chocolate fills the pretzel ring. Refrigerate until the chocolate is firm. Store at room temperature or in refrigerator. Makes 4 dozen.

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Chocolate-Filled Oat Bars
Makes about 54 1-3/4 cup (14 ounces) sweetened condensed milk 4 ounces unsweetened chocolate 2 cups walnuts -- coarsely chopped 2 cups all-purpose flour 2 cups quick-cooking oats 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup butter or margarine -- room temperature 1-1/2 cups packed brown sugar 2 teaspoons vanilla extract confectioners' sugar Pre-heat oven to 350 F. Line a 9"x13" baking pan with foil. In the top of a double boiler over hot (not boiling) water, heat milk and chocolate, stirring often until smooth. Remove from heat; stir in a walnuts. Set aside. In a mixing bowl, mix flour, oats, baking soda and salt. In another large bowl, beat butter, sugar and vanilla in a large bowl with electric mixer until fluffy. Add flour mixture and beat just to blend. Mixture will be crumbly. Firmly press 2/3 of this mixture into bottom of lined pan. Spread chocolate mixture evenly over top; then sprinkle with remaining flour mixture. Bake 25-30 min. Cool in pan on a wire rack. Sprinkle top with confectioners' sugar. Lift foil by ends onto cutting board. Cut into 2"x1" bars. Note: Posted by minnie to alt.cookies.yum.yum.yum

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Chocolate Truffle Cookies
Hazel Urban

1 1/4 cups butter or margarine, softened 2 1/4 cups confectioners' sugar 1/3 cup baking cocoa 1/4 cup sour cream 1 Tbsp. vanilla extract 2 1/4 cups flour 2 cups (12 ounces) semi-sweet chocolate chips 1/4 cup chocolate sprinkles Cream butter, sugar and cocoa until light and fluffy. Beat in sour cream and vanilla. Add flour; mix well. Stir in chocolate chips. Refrigerate for 1 hour. shape into one inch balls; dip tops in chocolate spinkles. Place, sprinkled side up, 2" apart on ungreased baking sheets. Bake at 325 degrees for 10 minutes or until set. Cool for 5 minutes before removing to wire racks to cool completely. Makes about 5 1/2 dozen.

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Christmas Stollen
2 oz. currants 2 oz. raisins 2 oz. candied orange 2 oz. candied lemon 4 tablespoons rum 5 oz. butter 2 oz. sugar 12 oz. flour or as needed. 1/4 oz. dry yeast 1 teaspoon vanilla extract 1 pinch salt zest of a lemon 2 eggs 4 oz. ground almonds 1/2 cup of milk or as needed. 3 oz. butter to brush stollen 3 oz. powdered sugar to decorate stollen

Shape dough into an oval. Press rolling pin into middle of dough once

Fold dough in half

Mix currants, raisins, orange, lemon and rum and let soak overnight. Mix flour, yeast, sugar, vanilla, salt and zest of lemon. Melt butter. Mix butter, eggs, almonds and add to flour. Slowly add lukewarm milk and knead the dough. If the dough is to soft, add some additional flour, if the dough is to hard add some additional milk. Let stand un-refrigerated for at least 2 hours until the dough has risen visibly. Add the rum and fruit mixture to the dough. Let the dough rise for another 2 hours. Shape the dough into an oval. Press a rolling pin into the middle of the dough once (see picture) and fold dough in half.

Put dough onto a parchment lined baking sheet. Bake at 350 F for approximately 1 hour. Brush stollen immediately with melted butter and powdered sugar. Repeat until butter and sugar are used up. Stollen should have a thick, white layer. (approximately 270 calories per slice). Tip: The bigger the stollen the more moist and tasteful it will be. You can double the recipe, just bake the stollen for another 1/2 hour. If the stollen is getting a little too dark, cover it with parchment paper for the rest of the baking time.

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Christmas Tree Cookies

Family and friends will agree it’s beginning to look a lot like Christmas when they see the glistening treetops of this fanciful forest. Iced with creamy frosting and dusted with sparkly colored sugars, each of the 3-D cookie trees is as delicious as it is beautiful!

Ingredients
       1 cup butter, softened 1 1/4 cups sugar 2 eggs 2 teaspoons vanilla extract 3 1/2 cups all-purpose flour 2 teaspoons baking powder Green gel or paste food coloring

Frosting
        4 1/2 cups confectioners’ sugar 1/2 cup warm water 3 tablespoons meringue powder 1 teaspoon vanilla extract 1/2 teaspoon cream of tartar Green gel or paste food coloring Assorted decorating sprinkles and white edible glitter

How to Make It
  In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking powder; gradually add to creamed mixture. Divide dough in half. Tint half of the dough green; knead well to distribute color evenly. Leave remaining dough white. Cover and refrigerate for 1 hour or until easy to handle.

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    On a lightly floured surface, roll out each portion of dough to 1/8-inch thickness. Use tree-shaped cookie cutters with identical shapes, measuring 2 1/2 inches, 3 inches, 4 inches, and 4 1/2 inches. Cut out an even number of cookies with each size cookie cutter. Place 1 inch apart on ungreased baking sheets. Bake at 350°F for 8-10 minutes or until golden brown. Immediately cut half of each size tree cookies in half from top to bottom. If tree cookie cutters have trunks, trim trunks off trees, creating a flat base. Remove to wire racks to cool. For frosting, combine the confectioners’ sugar, water, meringue powder, vanilla and cream of tartar in a large mixing bowl. Beat on high speed for 8-10 minutes or until stiff peaks form. Divide frosting in half. Tint half of the frosting green; leave remaining frosting white. Cover frosting with damp paper towels or plastic wrap between uses.

To Make Four-Sided Garland Trees
   Cut a small hole in the corner of a pastry or resealable plastic bag; insert round pastry tip #5. Fill with green or white frosting to match the tree you are decorating. Pipe a line of frosting along the cut edge of one of the halved cookies; press frosted edge along center of a matching whole cookie. Repeat. Let dry until firm. Stand up partially assembled trees. Attach one matching cookie half to the opposite side of the tree by piping frosting along cut edge and pressing along center of whole cookie. Let dry completely. Using another pastry or resealable plastic bag, medium star pastry tip #21 and either white or green frosting, pipe garlands around sides of trees. Decorate with sprinkles if desired. Let dry completely.

To Make Fuller Trees
  Assemble trees as described for four-sided garland trees, using white or green cookies. Using matching colored frosting, attach four cookie halves, one size smaller than assembled tree cookies. Let trees dry completely. Decorate using either the garland or snow-tipped technique. Dry completely.

To Make Snow-Tipped Trees
 Assemble trees as described for fuller trees using green cookies. Using another pastry or resealable plastic bag, large round pastry tip #8 and white frosting, pipe snow on tips of branches. Sprinkle with edible glitter. Let dry completely.

To Make Glazed Trees
  In a small bowl, thin 1 cup green frosting with 2-3 tablespoons water until frosting reaches pourable consistency. Place matching pairs of whole and halved cookies on a wire rack over waxed paper. Pour icing over cookies; spread with a metal spatula to completely cover top and sides of cookies. Let dry completely. Assemble, using garland tree method; let dry. Decorate as desired.

Yield: 6 dozen cookies (or 18-36 cookie trees, depending on fullness of trees).

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Cinnamon Almond Cookies
1 cup butter 1/2 cup granulated sugar 1/2 cup brown sugar, packed 1 large egg 1 teaspoon vanilla extract 2 cups sifted all-purpose flour 1/2 teaspoon baking soda 1 teaspoon ground cinnamon 1 egg white, slightly beaten Extra granulated sugar (or cinnamon sugar) 72 blanched almonds Beat together butter and sugars until creamy. Beat in egg and vanilla. Blend in dry ingredients. Regrigerate about 1 hour or until firm. Pre-heat oven to 350 F. Shape dough into 1-inch balls and place on ungreased baking sheets. Flatten slightly with the bottom of a glass covered with a damp cloth. Brush the top of the cookies with the egg white and sprinkle with the extra granulated sugar or cinnamon sugar. Bake about 12 minutes. Let cool for one minute then remove to wire racks to cool. Note: From an old (undated, but looks to be in the 1960s) promotional pamphlet entitled "Electric Holiday Cookbook". Servings: 72

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Classic Lace Cookies Recipe

Ingredients: 2 ounces almonds (to yield 1/2 cup ground almonds) 5 tablespoons unsalted butter 1/4 cup firmly-packed light brown sugar 2 tablespoons granulated sugar 2 tablespoons light corn syrup 1/3 cup all-purpose flour Pinch salt 1 teaspoon pure vanilla extract Preparation: Preheat oven to 350 degrees F. Position two oven racks in the middle and upper third of your oven. Line two (2) cookie sheets with parchment paper or use the Silicone Baking Mats to prevent the cookies from sticking. I personally recommend that you use the Silicone Baking Mats as nothing sticks to them. In a food processor, grind almonds finely; measure out 1/2 cup and set aside. In a medium saucepan over low heat, heat the butter, brown sugar, granulated sugar, and corn syrup until the butter melts and the sugar dissolves, stirring often. Increase the heat to medium high and, stirring constantly, bring the mixture JUST to a boil. Immediately remove the pan from the heat and stir in the flour and salt until incorporated. Stir in the ground almonds and vanilla extract. Drop the batter by the teaspoon, 3-inches apart, on the prepared cookie sheets (about 1/2 dozen cookies per cookie sheet). Prepare all your pans of cookies at this time even though you are only going to bake 1 or 2 sheets at a time.

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Bake the cookies until evenly light brown, approximately 8 to 10 minutes until the cookies spread, become thin, and take on a deep golden color. After 5 minutes into the baking time, switch the baking sheets from top to bottom and back to front to promote even baking. The cookies won't begin to spread until approximately 6 minutes into the baking time. Line wire cooling racks with plastic wrap. When cookies are done baking, remove the cookies from the oven and, as soon as they're firm enough to lift off the baking sheet (which will take just a few minutes), use a wide spatula to transfer them to the prepared cooling racks to cool completely. Allowing the cookies to cool slightly on the cookie sheet will also cause them to flatten out more. NOTE: If the cookies become too cold and hard to remove from the baking sheet without shattering them, replace the pan in the oven to soften the cookies again. Bake the remaining cookies; the batter will have firmed up a bit, but that is fine. Store the flat cookies between sheets of parchment paper in a tin or plastic container with a tight-fitting lid. Makes approximately 25 to 30 cookies.

Mold warm lace cookies into different shapes: Because these cookies are so thin and still pliable while warm, lace cookies can be shaped in all kinds of ways. Little tubes, made from rolling the warm cookie around a dowel or wooden spoon handle are a great and interesting way to serve these cookies. To do this, carefully remove the warm cookies from the baking sheet and drape over a small dowel or wooden spoon handle. As soon as the cookies cool enough to become rigid, remove them from the mold. They will now hold their shape. Variations: Add 1/2 teaspoon almond extract for an almond flavor. Add 1 teaspoon grated lemon zest or orange zest. Replace the ground almonds with ground hazelnuts. Dissolve 1 teaspoon instant coffee with the sugar. Mix in 3 tablespoons very finely diced crystallized ginger. Melt semi-sweet chocolate and spread thinly over the flat side of the baked and cooled cookies.

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Coconut Clouds
Hazel Urban

1/4 cup butter, softened 1/4 cup shortening 1 cup sugar 1/2 cup packed brown sugar 2 eggs 1 tsp. each - coconut extract and vanilla extract 1 cup (8 ounces) sour cream 2 3/4 cups flour 1 tsp. salt 1/2 tsp. baking soda 1 cup flaked coconut, toasted Frosting 1/3 cup butter, cubed 3 cups confectioners' sugar 3 Tbsp. evaporated milk 1 tsp. coconut extract 1 tsp. vanilla extract 2 cups flaked coconut, toasted In a small bowl, cream butter, shortening and sugars until light and fluffy. Beat in eggs and extracts. Stir in sour cream. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well. Fold in coconut. Drop by tablespoonfuls 2" apart onto lightly greased cookie sheet. Bake at 375 degrees for 8-10 minutes or until set. Remove to wire racks to cool. In a small saucepan, cook butter over medium heat for 5-7 minutes or until golden brown. Pour into small bowl; beat in confectioners' sugar, milk and extracts. Frost cookies; dip in coconut. Let stand until completely dry. Store in airtight container. Makes about 5 dozen.

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Coconut Macaroons
1 14-oz. can of sweetened condensed milk 1/2 teaspoon almond extract 2 tablespoons water 8 ounces (2 cups) desiccated coconut 1/4 cup Coconut Flour Supreme™ 6 oz Nestle mini chocolate chips (optional, but delicious) Add almond extract and water to the condensed milk and stir until thoroughly mixed. Add the desiccated coconut and coconut flour and mix thoroughly. Allow this mixture to stand for 2 to 24 hours or longer (stirring occasionally) to allow the coconut to rehydrate. (Ideally let stand for at least 12 hours.) If adding chocolate chips, stir them in just before baking. With a spoon or portioning scoop form approximately 1" diameter cookies and bake at 350°F on parchment covered baking sheet for about 12-14 minutes until light golden brown. Slide parchment onto wire rack to cool. This recipe makes about 18 cookies. For a finer textured macaroon the dried coconut can be chopped in a food processor before adding to the liquid. Note: To make without coconut flour, reduce the water to 1 tablespoon.

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Coconut Macaroons: In a heatproof bowl, placed
over a saucepan of simmering water, whisk together the egg whites, sugar, and salt. When this mixture is warm to the touch, and nice and creamy, remove from heat and stir in the vanilla extract, flour, and coconut. Cover and refrigerate for about two hours, or until firm. Preheat oven to 325 degrees F (165 degrees C) and line two baking sheets with parchment paper. Place small mounds (heaping tablespoons) of the batter on the parchment-lined baking sheet, spacing several inches 4 large egg whites (120 grams) (4 ounces), at apart. Bake for about 15 to 20 minutes or until golden room temperature brown. Remove from oven and let cool on the baking sheet for about 10 minutes and then place on a wire rack to cool. 1 cup (200 grams) granulated white sugar Makes about 2 dozen Macaroons. 1/4 teaspoon salt 1 teaspoon pure vanilla extract 1/2 cup (60 grams) cake flour, sifted 3 cups (300 grams) sweetened shredded coconut

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Cranberry Hootycreeks

The layers in the jar give a pretty "sand art" appearance that makes the jar pretty enough to give as a gift along with the instructions for making the recipe. Makes about 30 5/8 cup all-purpose flour 1/2 cup rolled oats 1/2 cup all-purpose flour (note: flour is divided to make separate layers in the jar. If you are not making a Gift-in-ajar, just combine the two flour measuremetns) 1/2 teaspoon baking soda 1/2 teaspoon salt 1/3 cup brown sugar 1/3 cup white sugar 1/2 cup dried cranberries 1/2 cup white chocolate chips 1/2 cup chopped pecans Layer the ingredients in a 1 quart or 1 liter jar, in the order listed. Attach a tag with the following instructions: Cranberry Hootycreeks Preheat oven to 350 F. Grease a cookie sheet or line it with parchment paper. In a medium mixing bowl, beat together 1/2 cup softened butter, 1 egg and 1 teaspoon of vanilla until fluffy. Add the entire jar of ingredients, and mix together by hand until well blended. Drop by heaping spoonfuls onto the prepared baking sheet, about 2 inches apart. Bake for 8 to 10 minutes, or until edges are lightly browned. Cool for 2 minutes on baking sheets, then remove to wire racks to cool completely.

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Cream Cheese Cake Mix Cookies

Cheryl Parker

1 box cake mix, any flavor 8 oz cream cheese, room temperature 1/4 cup butter, room temperature 1 large egg 1 tsp vanilla (optional, depending on flavor) 12 oz any add-ins (I used white vanilla chips and a few choc chips) Preheat oven to 375 degrees. Cream together butter and cream cheese. Add egg & vanilla & mix til well blended. Stir in cake mix a little at a time til it is all blended; then add chips, candy, nuts, etc, as you like.. Drop by spoonfuls onto greased cookie sheet; bake for 10 minutes until edges are brown. Enjoy!

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Cream Cheese Cupcakes
Hazel Urban 1 box chocolate cake mix - prepared according to directions 1 8 oz. package cream cheese 1/2 cup sugar 1 egg Pinch of salt 6 oz. Chocolate chips Mix cream cheese, sugar, egg, & salt together. Fold in Chocolate Chips. Drop by teaspoon fulls into prepared cupcake batter. Bake as directed on mix box.

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Cream Wafers

Makes about 60 2 cup all-purpose flour 1 cup margarine or butter 1/3 cup heavy cream granulated sugar Creamy filling: below Mix flour, margarine and cream into a dough and chill for an hour. Roll out half at a time to 1/8" thick and cut in 11/2" rounds. Carefully dip both sides of cookie in sugar and place on ungreased baking sheets lined with parchment paper. Poke with a fork 4 times and bake 7-9 min. at 375 F. When cool fill with filling and sandwich together. Creamy filling: 3/4 cup powdered sugar 1 teaspoon vanilla (or other flavoring such as almond or peppermint) 1/4 cup margarine or butter food color if desired Mix all filling ingredients until smooth, add a few drops of water if needed.

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Currant Scones
2 cups All-purpose flour 2 tablespoons Sugar 2 teaspoons Baking powder 1/2 teaspoon Salt 3/4 cup Butter or margarine 1 1/2 cups Currants 1/3 To 1/2 cup Milk Combine flour, sugar, baking powder, and salt; cut in butter with a pastry blender until mixture resembles coarse meal. Stir in currants. Gradually add enough milk to the mixture to form a soft dough, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead lightly 4 or 5 times.Roll dough to 1/2-inch thickness; cut with a 2-inch biscuit cutter. Place on lightly greased baking sheets. Bake at 450 degrees for 8 to 10 minutes or until lightly browned. Serve warm. Yield: 2 dozen.

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Danish Puff Coffeecake

This unusual coffeecake recipe is very delicious, yet easy to make. Be sure to take a look at my step by step instructions for this treat. It's made with a crisp and flaky butter dough topped with a cream puff type filling, then frosted with a rich cream cheese frosting. Prep Time: 25 minutes Cook Time: 55 minutes Total Time: 80 minutes Ingredients:
             

1 cup flour 1/2 cup butter 2 Tbsp. water 1/2 cup butter 1 cup water 1 cup flour 3 eggs 1 tsp. vanilla 3 oz. pkg. cream cheese, softened 2 Tbsp. heavy cream 2 Tbsp. butter, softened 2-1/2 cups powdered sugar 1/2 tsp. vanilla 1/2 cup sliced almonds or chopped pecans, if desired Page 287

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Preparation: Preheat oven to 350 degrees F. Place 1 cup flour in medium bowl. Cut in 1/2 cup butter with pastry blender or two knives until small particles form. Add 2 Tbsp. water and mix with fork until a dough forms. Divide dough in half, and pat into two 12x3" strips on an ungreased cookie sheet. Set aside. In large saucepan, combine 1/2 cup butter and 1 cup water. Bring to a rolling boil over medium high heat. Add 1 tsp. vanilla and 1 cup flour and cook and stir over medium heat until mixture forms a ball and leaves the sides of the pan clean. Remove from heat. Beat in eggs, one at a time, until the mixture is smooth and glossy. Spread over prepared crusts. Bake at 350 degrees for 50-60 minutes or until topping is puffed, crisp and browned. The topping will puff up in the oven, then it will fall, creating a creamy middle. The filling will look wet during the first half of the baking time. It will not puff up as much as a cream puff because the oven temperature is lower. Cool. In medium bowl, combine softened cream cheese, 2 Tbsp. cream, 2 Tbsp. butter, powdered sugar, and 1/2 tsp. vanilla. Beat until smooth, adding more cream or powdered sugar, if necessary, to reach desired spreading consistency. Frost cooled coffee cakes and sprinkle with nuts, if desired. Serves 10-12

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Double-drizzle Pecan Cookies
Hazel Urban

1/2 cup butter, softened 1 1/2 cups packed brown sugar 1 egg 1 tsp. vanilla 1 1/2 cups flour 1 1/2 tsp. baking powder 1/4 tsp. salt 1 1/4 cups chopped pecans, toasted Caramel Drizzle 1/2 cup packed brown sugar 1/4 cup heavy whipping cream 1/2 cup confectioners' sugar Chocolate Drizzle 1 square (1 ounce) semisweet chocolate 1 Tbsp. butter In a large mixing bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Shape dough into 1 in. balls; roll in pecans. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake at 350 degrees for 8-10 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks to cool completely. In a small saucepan, bring brown sugar and cream to a boil. Remove from heat; whisk in confectioners' sugar. Immediately drizzle over cookies. In a small microwave-safe bowl, melt chocolate and butter; stir until smooth. Drizzle over cookies. Let stand until set. Store in airtight container. Makes about 3- 1/2 dozen

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Domino Brownies
Hazel Urban

Blond Layer 6 Tbsp. butter, softened 1/2 cup sugar 1/2 cup packed brown sugar 2 eggs 1 1/2 cups flour 1 1/4 tsps. baking powder Chocolate Layer 10 Tbsp. butter, cubed 1 1/3 cups sugar 1 1/2 tsps. vanilla 3 eggs 2/3 cup flour 1/2 cup baking cocoa 1/2 tsp. each, baking powder and salt 2 tubes white decorating gel 1 cup M&M miniature baking bits Blond Layer In a large bowl, cream butter and sugars until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking powder; add to creamed mixture just until moistened. Press into greased 13" x 9'" baking pan. Bake at 350 degrees for 8-10 minutes or lightly browned. Chocolate Layer Meanwhile, melt butter in a large saucepan over medium heat. Remove from heat; stir in sugar and vanilla. Add egs, one at a time, stirring well after each addition. Combine the flour, cocoa, baking powder and salt; stir into butter mixture just until combined. Spread over warm blond layer. Bake for 20-25 minutes or until a toothpick comes out clean (do not overbake) Cool on wire rack. Cut into 36 rectangles. With decoating gel, draw a line dividing each rectangle in half widthwise, attach M&M's baking bits with dabs of gel.

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Double Chocolate Fudge

Makes about 117 1 pound milk chocolate chips 1 pound semi-sweet chocolate chips 2-1/2 tablespoons butter 1 pint marshmallow cream 2 cups chopped walnuts 1 12-ounce can evaporated milk 4 cups granulated sugar Lightly butter one 9 x 13-inch pan. In a large bowl, combine the milk chocolate, semi-sweet chocolate, butter, marshmallow cream, and nuts. Combine the evaporated milk and sugar in a large saucepan over medium heat. Stir constantly and bring to a boil for 4 minutes. Pour hot sugar mixture over chocolate mixture and stir with large spoon until well blended (do this quickly before fudge begins to harden). Once this is well blended, pour fudge into prepared baking pan. Spread out and smooth into pan. Set aside to cool and harden, about 6 hours. Cut into 1-inch squares when ready to serve.

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Double Chocolate Crisps
2-1/2 ounces unsweetened chocolate 1 cup butter 1/2 cup brown sugar, packed 1 cup granulated sugar 1 teaspoon vanilla extract 2-3/4 cups sifted all-purpose flour 3/4 teaspoon baking powder 1/4 teaspoon baking soda 1 teaspoon salt 1/2 cup sour cream Browned butter frosting Chopped nuts Melt chocolate in the top of a double boiler over hot, not boiling, water. Beat together butter and sugars until creamy. Blend in chocolate, vanilla, dry ingredients and sour cream. Cover and chill for about 2 hours or until firm. Shape into 1-1/2-inch bars and wrap in plastic wrap; chill again until firm. Pre-heat oven to 375 F. Slice cookies into 1/4-inch thick slices and place on ungreased baking sheets. Bake about 8 minutes. Remove immediately to wire racks to cool. When cool, spread the bottom half of the cookies with Browned butter frosting and top with another cookie. Place a small amount of frosting in the center on the top and sprinkle with chopped nuts. Note: From an old (undated, but looks to be in the 1960s) pamphlet entitled "Electric Holiday Cookbook". Servings: 72

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Easy Clothespin Cookies
Also commonly known as Ladylocks. 3 packages Pepperidge Farms Frozen Puff Pastry, thawed 2 pounds powdered sugar 2 cups Crisco shortening 1 teaspoon vanilla 3/4 cup milk 7 oz. jar marshmallow cream food coloring (optional) Preheat oven to 450 F. Thaw the pastry and roll out on a lightly floured surface until it forms a 12"x10" rectangle. Cut into 1/2"x6" long strips using a pizza cutter. Wrap each strip around a cone-shaped cookie form (available here), moistening slightly with water and overlapping the edges slightly. Bake for 5 minutes then turn oven down to 375 and bake for 10 more minutes. Carefully remove from forms and cool completely. With an electric mixer on high speed, beat together sugar, Crisco, vanilla, and milk for 10 min. Add marshmallow cream and beat until combined. Color with food coloring, if desired. Using a pastry bag, pipe filling into cooled cookies. Sprinkle with sifted powdered sugar before serving. Store cookies in an airtight container. Cookies are best if refrigerated until used. May be frozen.

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Friendly Ghosts
From the book Cookie Swap: Creative Treats to Share Throughout the Year by Julia M. Usher. Enshrouded in meringue, these chewy date and nut treats are oh-so-sweet. Note: For a quick and more kid-friendly option, omit the filling. Makes about 2 dozen (1-3/4 x 2-1/4 to 2-1/2inch-tall) "ghosts"

Prep Talk: Because meringue quickly attracts moisture, package these cookies in airtight containers as soon as they’ve cooled. Store at room temperature up to 1 week. Even if properly stored, the cookies may still get sticky due to their high fruit content. In this case, re-dry in a 225 degree F oven, if desired.

Date-Nut Filling 1 cup dried pitted dates (stems removed), finely chopped 1-1/2 teaspoons finely grated orange zest 3 tablespoons freshly squeezed orange juice 2 tablespoons candied orange peel, finely chopped Page 294

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1-1/2 tablespoons Grand Marnier or other premium orange liqueur 1/2 cup plus 2 tablespoons pecan halves, toasted and finely chopped 3/4 teaspoon ground cinnamon 3/8 teaspoon ground cloves Meringue Cloak 4 large egg whites, room temperature 1/4 teaspoon cream of tartar 1 cup sifted superfine sugar 1-1/2 teaspoons cornstarch About 1/2 tablespoon miniature chocolate chips (or about 4 dozen chips, 2 per cookie, for the "eyes")

1. Position a rack in the center of the oven and preheat the oven to 225 degrees F. Line two cookie sheets with parchment paper. (If you have two ovens, preheat both. The meringue needs to be baked immediately or it softens and deflates. The cookies will also dry more evenly with one cookie sheet per oven. If you don’t have two ovens, you’ll need to make a second batch of meringue to coat the cookies on the second cookie sheet. But do so only after the first sheet is out of the oven.) 2. Mix the Date-Nut Filling. Combine the dates, orange zest, juice, peel, and liqueur in a medium (3-quart) nonreactive (stainless steel or coated) saucepan. Cook over medium heat, stirring regularly, until the dates have softened and all of the liquid has been absorbed, about 10 minutes. Cook the mixture another 3 to 5 minutes to dry it further. Stir regularly to prevent scorching. Remove from the heat and stir in the chopped pecans and spices. Cool the mixture completely before shaping. 3. Portion the filling into small mounds using a level 1- to 1-1/8-inch (#100) scoop or 1 level teaspoon per mound. Roll the mounds between your palms to form uniform 3/4-inch balls and arrange them evenly around the perimeter of each cookie sheet. (It will be easier to add the chocolate chip "eyes" to the cookies in Step 6 if the cookies are arranged this way.) 4. Mix the Meringue Cloak. Place the egg whites and cream of tartar in the clean bowl of an electric mixer fitted with a whip attachment. (Note: Be sure the whites are at room temperature, as cold meringue is more likely to crack in the heat of the oven. The bowl, whip attachment, and all mixing utensils should also be completely free of fat, or the egg whites will not stiffen.) Beat on low speed until the whites are frothy. Turn the mixer to medium speed and gradually add the superfine sugar, no more than 1 tablespoon at a time. Quickly scrape down the sides of the bowl and then turn the mixer to high speed. Continue beating until the whites are very stiff and glossy and the sugar has completely dissolved, about 10 minutes. Sprinkle the cornstarch evenly over the top and beat until incorporated, about 30 seconds longer. 5. Fit a pastry bag with a large (3/4-inch) 8- to 10-pronged star tip and fill with meringue. Work on one cookie at a time, but work quickly before the meringue deflates. Hold the bag perpendicular to the date ball with the pastry tip directly touching the top, and press so the meringue covers as much of the ball as possible. Slowly lift the pastry bag straight up, still applying pressure, to make the "ghost" stand 2-1/4 to 2-1/2 inches tall; then pull up quickly, without Page 295

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applying pressure, to create a peak. Repeat with the remaining cookies. 6. For the ghost’s "eyes," carefully place two mini chocolate chips on the side of each cookie, about one-third of the way from the cookie top. (Insert the tips of the chocolate chips into the meringue so that the round bottoms are left exposed.) Gently press the chips into the meringue with the tip of a paring knife. 7. Bake until bone-dry to the touch but only minimally discolored, about 1-1/2 to 2 hours. (Note: Drying time varies significantly with ambient humidity. Bake toward the longer end of the spectrum on rainy days.) Immediately transfer to a wire rack and cool completely before storing.

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Frying Pan Cookies
Marlu Gibson

In a cast iron or heavy skillet 2/3 C. sugar 2 well beaten eggs and 1C. dates cut up. Cook over low heat until dates cook down and mix is carmel color. Let stand 3 minutes. Then add 1tsp. vanilla dash of salt 1C. nuts 2C. rice krispies. Mix together. Then roll into bite size balls with buttered hands. Roll in nuts or coconut. Put in fridge. These freeze very well also. I know this because my Mom used to lock them in the freezer to keep us out of them. LOL

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Ginger Crinkles
2 1/4 cups flour (I like King Arthur unbleached) 2 teaspoons soda 1 teaspoon ginger 1 teaspoon cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon salt 1 cup brown sugar (192 grams) 3/4 cup Coconut Oil Supreme™ (melted) (157 grams) 1/4 cup dark molasses (56 grams) 1 large egg (room temperature)

Preheat oven to 400°F. Combine egg, brown sugar and molasses and beat on medium speed until smooth. Add coconut oil and continue mixing until all of the oil is incorporated into the first mixture. Sift together flour, baking soda, spices and salt and then add to liquid mixture. Mix on low-medium speed until all of the dry ingredients are incorporated and it forms a smooth oily dough. Make walnut-sized balls of dough and drop them into a bowl of raw sugar and roll around until coated on all sides. I use a #40 disher to make uniform balls of dough and to speed up this process. Using this disher a single batch produces 24 cookies. Bake about 2 inches apart on parchment paper for about 10 minutes or until cookies puff up and split apart on top. After removing from oven, slide parchment paper from cookie sheet onto a cooling rack and allow cookies to cool before removing them.

For spices I don't think you can beat the quality and selection offered by Penzey's at http://www.penzeys.com/ and high quality spices (as well as Coconut Oil Supreme™) will really make these cookies special. The highest quality stainless steel dishers I have found are made by Vollrath and are available at http://www.surfasonline.com/ . As a collector of kitchen tools I found their website to be a real goldmine.

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Gingerbread Men
Leeanne Chames

Makes approximately 25 Ingredients: 2/3 c. unsalted butter ½ c. light brown sugar 2 t. ground ginger 1 t. cinnamon ¼ t. ground cloves 1 ½ t. salt 1 large egg ¾ c. dark molasses 3 c. all-purpose flour 1 t. baking soda ½ t. baking powder Cream butter and sugar together. Add spices, salt, egg, and molasses and beat well. Sift flour, baking soda, baking powder together and add to butter mixture and beat well. Wrap dough in saran wrap and chill for several hours or overnight. Heat oven to 350. Roll dough ¼ inch thickness on a well floured surface. Cut into shapes. Place on ungreased baking sheet. Bake 8 – 10 minutes.

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Hello Dolly
Lori Smith ( no idea where the name came from, recipe was given to me by a friend so easy and yummy!!) Combine 1 cup Graham Cracker Crumbs and 1/4 cup melted butter. Pat graham crumb mixture into the bottom of a greased 9" inch square baking dish. Combine - 1 cup Milk Chocolate chips - 1 cup chopped pecans OR walnuts - 1 cup coconut - 1 tin of condensed milk Pour mixture over crumb base and bake @ 350 degrees for 30 mins.

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Holly Cookies

Corn flakes coated with green-tinted marshmallow make a festive and convincing bouquet of holiday holly. Makes about 12 1/2 cup butter 3 cups miniature marshmallows 1/2 tsp almond extract 1/2 tsp vanilla extract 1 tsp green food color 4 cups corn flakes red hot candies Melt butter, add marshmallows, stirring until all marshmallows are melted. Add extracts and food coloring; stir until it is a uniform green color. When mixture is smooth, add corn flakes; mix well but gently so as not to crush the cornflakes. Form into 3" mounds on sheets of waxed paper, decorate with red cinnamon candies and silver dragées. Let cool.

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Homemade Graham Crackers
1 C all purpose flour (King Arthur) 5 T sugar 1/2 t baking soda 1/4 t cinnamon 1/4 C Coconut Oil Supreme™ (chilled) 1 T (21 g) molasses 1 t vanilla extract 1 1/4 C King Arthur white whole wheat flour 1/2 t salt 1 t baking powder 3 T unsalted chilled butter cut into small pieces 2 T (42 g) honey 1/4 C cold water

Blend together all dry ingredients in a bowl. With a pastry blender, food processor or your finger tips, work in the butter and coconut oil until small even particles are formed. If you use a food processor (the method I prefer) the coconut oil can also be chilled and the blade will break it up into small pieces. Otherwise the coconut oil should be room temperature so that it is softer and can be worked by hand or with a pastry blender. Mix together the honey, molasses, water and vanilla extract and sprinkle this mixture gradually into the dry ingredients, tossing with a fork until the liquid is evenly incorporated. Press the dough together into a ball. It may be crumbly, but do not add water. Wrap in plastic wrap and chill for several hours or overnight. Halve the dough. Let it soften for about 15 minutes. Roll the dough out to pie crust thickness. Prick the dough all over with a sharp tined fork and then cut into approximately 2.5" squares or cut with a biscuit cutter. Transfer to a parchment covered baking sheet with a spatula, placing them very close together, almost touching. Repeat the process with the remaining pieces of dough. Re-roll and cut the scraps. Bake the crackers on the middle shelf of a preheated 350°F oven for about 15 minutes or until browned (graham cracker color). If underbaked the crackers will not develop either flavor or texture. Transfer from the parchment to a wire rack and let cool completely, then store in an airtight container. If the container is airtight these will keep for weeks.

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Memory People Holiday Cookbook 2011
Homemade Turtles
Tina Gatson Square Pretzels Rolos ( little caramels coated with chocolate) Pecans Preheat oven 300- 350. Put pretzels on a baking dish. Put 1 Rolo on top of each pretzel. Put in oven just until the chocolate glissens. ( It doesnt take long at all) Put 1 Pecan ontop of the Rolo's press down just alittle bit.

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Italian Pizzelles Recipe - Italian Wafer Cookies Recipe
Pizzelle's come from Italy. They are also known as Italian wafer cookies and there are various ways which to spell pizzelle such as "piazelle," "piazella," "pizzele" and "pizelle." The name comes from the Italian word "pizze" for round and flat. Many different cultures have adapted this cookie and re-named it accordingly. In Scandinavia they are also known as "Lukken" and the Krumcake is baked using a similar iron as the pizzelle. Learn more about the History of Pizzelles. In some parts of Italy, the irons would be made with family crests on them which would be passed down to each generation.

Yields: 30 Pizzelles Prep time: 30 min Cook time: 30 min

Ingredients: 1 1/2 cups all-purpose flour 1 teaspoon baking powder 3 eggs, beaten 3/4 cup granulated sugar 3/4 cup butter, melted 2 teaspoons pure vanilla extract 1 teaspoon anise seeds Powdered (confectioners) sugar

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Preparation: In a bowl, sift together the flour and baking powder. In the bowl of your electric mixer, beat together the eggs and sugar, Add the melted butter, vanilla extract, and anise seeds. Add the flour mixture and beat until smooth. Preheat your pizzelle baker according to the manufacturer's directions. Lightly spray the pizzelle grids with non-stick spray or lightly brush with vegetable oil.

Outside of Pizzelle Baker (the bakers come in many sizes and shapes) Inside of Pizzelle Baker Drop batter by rounded tablespoonful onto center or each preheated grid pattern. This amount can vary according to the size of your Pizzelle Maker. Usually my first batch of pizzelles are my test batch to determine the amount of dough to be used and also the baking time. Close lid and bake approximately 40 to 50 second depending on your preference for browning and/or the consistency of your batter. NOTE: You may open the lid briefly to examine the color and bake longer as desired to create the darkness you want.

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Lift the lid and remove the cooked pizzelles with the edge of a fork or a thin spatula. Place them on paper towel lined cooling racks in single layers. Be sure to lay the hot pizzelles in a single layer on the cookie sheet. When they are completely cool, you can stack them. Cool completely and sprinkle each pizzelle with powdered sugar. Continue making pizzelles until all the dough is used. When completely cool, wrap them in groups of 6 in plastic wrap and place them in airtight continers. Pizzelles can be made ahead and frozen for up to 3 months. Makes approximately 30 Pizzelles. Pizzelle Variations: Lemon Pizzelles - Omit vanilla extract and anise seed. Add 2 teaspoons lemon extract and 1 tablespoon grated lemon zest. Chocolate Pizzelles - Mix 3 tablespoons unsweetened cocoa powder and 3 tablespoons sugar. Add to basic recipe. Nut Pizzelles - Add 1 1/2 cups very finely chopped or ground nuts to basic recipe. Maple Pizzelles - Omit vanilla extract and anise seed. Add 3 teaspoon pure maple syrup. Rolled Pizzelles - When just removed from the pizzelle maker and they are still hot, they can be rolled around cannoli forms or pressed between two small custard cups to form shapes that can be filled with cream, custard, or fruit. Liqueur Pizzelles - Omit vanilla extract and anise seed. Add 2 teaspoons of your favorite liqueur.

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Italian Wedding Cookies
Leeanne Chames

Ingredients: 1 1/2 cups unsalted butter 3/4 cup confectioners' sugar 3/4 teaspoon salt 1 1/2 cups finely ground almonds 4 1/2 teaspoons vanilla extract 3 cups sifted all-purpose flour 1/3 cup confectioners' sugar for rolling Preheat oven to 325. Cream butter or margarine in a bowl, gradually add confectioners' sugar and salt. Beat until light and fluffy. Add almonds and vanilla. Blend in flour gradually and mix well. Shape into balls (or crescents) using about 1 teaspoon for each cookie. Place on ungreased cookie sheets, and bake for 15-20 min. Do not brown. Cool slightly, then roll in the extra confectioners' sugar.

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Jam Roly Poly
Gayle Mann Ingredients 250g Self-raising flour Pinch of Salt 125g Shredded Suet Water 4 Tablespoons of Raspberry Jam (warmed) Milk 1 Egg (beaten) Caster Sugar

Jam Roly Poly - Serves 4 - 6 Deliciously simple winter pudding. Ideal served with classic English custard. Create your own variations with strawberry jam or even lemon curd. Method Pre-heat the oven to Gas 6, 200 centigrade. Start by sifting the flour into a bowl with the salt. Add the suet and enough water to create a soft but not too sticky dough. On a floured surface, roll out the dough to a 20 x 30 centimetre rectangle. Brush the rolled out dough with the warmed raspberry jam leaving a 1 centimetre border around the edge. Brush the border with with milk and fold over all around. Roll the rectangle towards you from the short side but not too tightly. Place on a greased baking sheet with the seal side downwards. Brush with beaten egg and sprinkle lightly with caster sugar. Bake in the oven for 35 - 40 minutes until golden. Before serving, sprinkle with a little more caster sugar and serve cut into generous slices with custard.

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Jose Cuervo Cookies
Marcus Bennett 1 cup water 1 tsp baking soda 1 cup sugar 1 tsp salt 1 cup brown sugar 1 tsp lemon juice 4 large eggs 1 cup nuts 2 cups dried fruit 1 bottle Jose Cuervo Tequila DIRECTIONS:Sample the Cuervo to check quality Take a large bowl, check the Cuervo again, to be sure if it is of the highest quality, pout one level cup and drink. Turn on the electric mixer. Beat one cup butter in large bowl Add 1 tsp sugar; beat again At this point, its best to make sure the Cuervo is still OK, try another cup, just in case Turn off the mixer thingy Break 2 leggs and add to the bowl and chuck in the cup of dried fruit Pick the friggin fruit up off the floor... Mix on the turner If the fried druit gets stuck in the beaterers, just pry loose with a drewscriver Sample the Cuervo to check for tonsisticity Next, sift 2 cups of salt, or something Who geeves a sheet Check the Jose Cuervo Now shift the lemon juice and strain your nuts Add table And spoon of sugar, or somefink. Whatever you can find Greash the oven Turn the cake tin 360 degrees and try not to fall over. Dont forget to beat off the turner Finally, throw the bowl out, finish the Jose Juervo and make sure to put the stove in the dishwasher. Cherry Mistmas!!!! Page 309

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Knock You Naked Brownies

Chocolate chip brownies with a gooey caramel layer in the center. Makes about 24 1 package German chocolate cake mix (18.5 oz) 1 cup chopped nuts 1/3 cup + 1/2 cup evaporated milk-divided 1/2 cup melted butter 60 vanilla caramels unwrapped (one 14 oz package) 1 cup semisweet chocolate chips In a large mixing bowl, combine dry cake mix, nuts, 1/3 cup evaporated milk and melted butter. Press half of the batter into the bottom of a greased 13x9x2 inch glass baking dish. Bake in a preheated 350 degree oven for eight minutes. In the microwave or top of a double boiler melt caramels with remaining 1/2 cup evaporated milk. When caramel mixture is well mixed, pour over baked layer. Cover with chocolate chips. Chill for about an hour or until the caramel is hard. Press the remaining batter on top of morsels. Return to oven and bake 28 minutes (or less for gooier brownies). Let cool before cutting. Note: This recipe supposedly originated at the Salt Creek Restaraunt in Breckenridge, Colorado.

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Laura Bush's Cowboy Cookies

Chewy, monster-sized oatmeal cookies stuffed with nuts and chocolate chips, enhanced with a hint of cinnamon. Makes about 36 3 cups all-purpose flour 1 tablespoon baking powder 1 tablespoon baking soda 1 tablespoon ground cinnamon 1 teaspoon salt 1-1/2 cups butter (at room temperature) 1-1/2 cups granulated sugar 1-1/2 cups packed light-brown sugar 3 large eggs 1 tablespoon vanilla extract 3 cups semisweet chocolate chips 3 cups old-fashioned rolled oats 2 cups sweetened flake coconut 2 cups chopped pecans Preheat oven to 350 F. Mix flour, baking powder, baking soda, cinnamon and salt in bowl. In 8-quart bowl, beat butter on medium speed until smooth and creamy, 1 minute. Gradually beat in sugars; beat to combine, 2 minutes. Add eggs, one at a time, beating after each. Beat in vanilla extract. Stir in flour mixture until just combined. Add chocolate chips, oats, coconut and pecans. For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart. Bake for 17 to 19 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies from rack to cool. Makes about 3 dozen cookies. NOTE: For 6 dozen (72) smaller cookies, use 2 tablespoons dough for each. Bake at 350 F for 15 to 18 minutes. Note: As seen on "Good Morning America."

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Lemon Crisps
Hazel Urban

1 stick (1/2 cup) unsalted butter, softened 3/4 cup sugar 1 large egg 1 1/2 Tbsp. each, grated lemon zest and lemon juice 1/2 tsp. vanilla extract 1/2 tsp. baking powder 1/4 tsp. each, baking soda and salt 1 1/4 cups all purpose flour Lemon Drizzle 1 cup confectioners' sugar 4 to 6 tsp. lemon juice Yellow nonpreils (optional) Preheat oven to 350 degrees. Beat butter and sugar 2 minutes or until fluffy. Beat in egg, lemon zest and juice, vanilla, baking powder, baking soda and salt until well mixed. On low speed, beat in flour just until blended. Drop by rounded teaspoonfuls 1 1/2 inches apart on ungreased baking sheets. Bake 10 - 12 minutes until edges are lightly golden. Cool on baking sheet 1 minute before removing to wire rack to cool completely. Drizzle Stir ingredients in small bowl until blended. Drizze over cookies; sprinkle with onpareils, if using. Makes 42 cookies

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Lilli Cresents …….. (LILLI KIFLI)
Jacquelin Leight Cerqua

GRANDMOTHER'S RECIPE FOR HOLIDAY COOKIES... HUNGARIAN..... these make wonderful gifts for teachers. Use an empty coffee can.... size depends on how good the teacher is... 13oz or larger.... wrap the can in holiday paper and put a bow on the plastic top..... ½ lb. butter (or margarine) ¼ tsp. salt 2 cups flour ½ lb. cream cheese 1 tsp. baking powder ½ lb. prune butter (Simon Fischer is best) Sift flour, baking powder, salt. By hand, mix in butter and cream cheese. Roll out of lightly floured board. Cut in squares. Place into each square 1 tsp of prune butter,. Form into crescent shape. Bake on ungreased cookie sheet in 375 degree oven until golden brown…(16 - 18 minutes). Sprinkle with powered sugar while warm. Serve when cooled. ALSO: more filling… NUT FILLING: 1 lb. walnuts 3 egg whites ½ cut sugar ½ lemon rind (optional) Grind nuts, beat egg whites until stiff, but moist, fold in sugar and nuts carefully, Add grated lemon rind.. Fill cookie and bake. You can also use canned apricot filling, using ½ tsp. each cookie…. to be sure it does not run

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Lynne's Cowboy Cookies

Small, bite-sized oatmeal chocolate chip cookies. Makes about 120 1 cup granulated sugar 1 cup packed brown sugar 1 cup solid vegetable shortening 2 large eggs 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon baking powder 2 cups rolled oats 1 teaspoon vanilla extract 2 cups semisweet chocolate chips Pre-heat oven to 350F. Blend shortening and sugars together. Add eggs and vanilla and beat until fluffy. Whisk together flour, baking soda, salt and baking powder. Mix into egg mixture. Stir in oats and chocolate chips. Drop by heaping teaspoonfuls onto ungreased cookie sheets. Bake for 15 minutes. Cool on wire racks.

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M & M Cookies
Hazel Urban

1 15 ounce plain or peanut M & M's 1 cup margarine 3/4 cup sugar 3/4 cup brown sugar 2 eggs 1 tsp vanilla 2 1/2 cups flour 1/2 tsp. baking soda 1/2 tsp. salt 1 cup chopped nuts, optional Coarsely chop 1 1/2 cups candies. Reserve remaining for decoration. Cream margarine and sugar. Add eggs and vanilla. Add combined flour, soda and salt; mix well. Stir in chopped candy and nuts. Drop on greased cookie sheet. Bake at 350 degrees for 9 to 11 minutes. Remove from oven and immediately press 3 candies on each cookie. Yields 5 dozen.

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Mexican Orange Sugar Cookies Recipes

Yields: 5 dozen cookies Prep time: 20 min Cook time: 10 min

Ingredients: 2 1/2 cups vegetable shortening* 2 cups granulated sugar, divided 1 teaspoon ground anise seeds 2 eggs 1/4 cup freshly-squeezed orange juice 6 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon cream of tartar 1/2 teaspoon salt 3 teaspoons ground cinnamon * Butter may be substituted for the vegetable shortening.

Preparation: In a large bowl using an electric mixer on medium speed, beat vegetable shortening, 1 cup sugar, and anise seeds until creamy. Add eggs one at a time beating after each addition. Add orange juice and continue beating until light and fluffy.

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In a separate bowl, combine flour, baking powder, cream of tartar and salt. Gradually beat flour mixture into shortening mixture to form dough. Remove dough from bowl and knead dough on a lightly floured surface. Form dough into discs, wrap in plastic wrap, and refrigerate at least 30 minutes. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or silpat. In a small bowl, combine remaining 1 cup sugar and cinnamon; set aside. Working with 1 disc at a time, roll out dough on lightly floured surface to 1/4-inch thick. Cut with cookie cutters and place on prepared cookie sheets. Gently press any remaining dough trimmings together, reroll, and cut out more cookies. Bake cookies approximately 8 to 10 minutes or until light brown. Remove from oven. When still hot, dip in the cinnamon/sugar mixture. Makes about 5 dozen cookies.

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Monster Cookies
Hazel Urban 2 lbs. brown sugar 2 cups white sugar 1 lb. butter 12 eggs, beaten 1/4 cup vanilla 1 Tbsp molasses 8 tsp. baking soda 3 lbs. peanut butter 18 cups oatmeal (not quick oats) 1 lb. chocolate chips 1 lb. M & M's Cream sugars and butter. Add eggs and vanilla. Beat well. Stir in molasses, soda and peanut butter, then oatmeal, chocolate chips and M &M's. Drop onto cookie sheets and flatten. Bake at 350 degrees until done. Do not overbake. Yeilds 124 large cookies. These cookies freeze well. I usually cut this recipe in half if it isn't Christmas.

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Muddy Buddies

A college party staple...Chex cereal mixed with chocolate and peanut butter. Also affectionately known as Puppy Chow. Serves about 12 people 9 cups Chex cereal (any variety) 1 cup semi-sweet chocolate chips 1/2 cup creamy peanut butter 1/4 cup (1/2 stick) butter or margarine 1 teaspoon vanilla extract 1 1/2 cups powdered sugar Place cereal in large bowl. Place chocolate chips, peanut butter and butter in medium microwave-safe bowl. Microwave in high for 1 1/2 minutes or until mixture is smooth when stirred. Stir in vanilla. Pour chocolage mixture over cereal, stirring until all pieces are evenly coated. Pour mixture into large plastic bag with powdered sugar; shake until all pieces are coated. Spread on waxed paper to cool. Store in airtight container in refrigerator. Makes about 9 cups.

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Nana's Jam-Jams

Added by Lindsey Cook [lindseyallyn] Lindsey from Dallas, TX (pop. 1,342,816) says: My Nana made these cookies for all her grandchildren every time we went for a visit. They remind me so much of my childhood and all the wonderful memories I have from my Nana and Papa's home. They are delicious, and as Nana would call them "grandchildren's favorite." For more of the story and pictures, visit my blog here: http://lindscooks.blogspot.com/2011/09/nanas-jam-jams.html Cook time: Prep time: Ingredients - 3/4 c butter, softened - 1/2 tsp baking powder - 1 1/2 c brown sugar, lightly packed - 1 pinch salt - 2 eggs - 1 tsp vanilla - 2 c unbleached white flour - 1 jar(s) raspberry jam - 1/2 tsp baking soda Directions 1. Preheat oven to 350 degrees 2. In you stand mixer, cream butter and sugar. 3. Once creamed, add eggs. Continue to beat until smooth and very creamy. 4. In a separate bowl, sift together flour, baking soda, baking powder, and salt. 5. Once combined, gradually add into the cream mixture. Mix well, then add in vanilla. 6. Roll dough into small balls, place on prepared cookie sheet (parchment paper or non-stick mat) then flatten with the bottom of a cup coated in powdered sugar?. Page 320 10 Min 10 Min Difficulty: Serves: 14

Memory People Holiday Cookbook 2011
Oatmeal Raisin Spice Cookies in a Jar

Makes about 36 3/4 cup packed brown sugar 1/2 cup white sugar 3/4 cup raisins 2 cups rolled oats 1 cup all-purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon baking soda 1/2 teaspoon salt Mix together flour, ground cinnamon, ground nutmeg, baking soda and salt. Set aside. Layer ingredients in order given in a 1 quart "wide mouth" canning jar. It will be a tight fit, make sure you firmly pack down each layer in place before adding the flour mixture. Instructions to attach to jar: Oatmeal Raisin Spice Cookies 1. Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix. 2. Add: 3/4 cup butter or margarine softened at room temp. Stir in one egg, slightly beaten. Add in 1 teaspoon of vanilla. 3. Mix until completely blended. You may need to finish mixing with your hands. 4. Shape into balls the size of walnuts. Place on a parchment-lined cookie sheet 2 inches apart. DO NOT USE WAXED PAPER. Page 321

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5. Bake at 350 degrees F (175 degrees C) for 11 to 13 minutes until edges are lightly browned. Cool 5 minutes on baking sheet. Remove cookies to baking racks to finish cooling. Makes 3 dozen cookies.

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Orange Dreams
Hazel Urban

1 cup butter, softened 1/2 cup sugar 1/2 cup packed brown sugar 1 egg 1 Tbsp. grated orange peel 2 1/4 cups flour 3/4 tsp. baking soda 1/2 tsp. slat 1 1/2 cups vanilla or white chips In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and orange peel. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in vanilla chips. Drop by rounded tablespoonfuls 2" apart onto ungreased baking sheets. Bake at 350 degrees for 10-12 minutes or until golden brown. Remove to wire racks to cool. Makes 4 1/2 dozen. Hint: save your orange peels in plastic bags in freezer for future use. They grate easily and don't stick to grater.

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Orange Smoothies
Hazel Urban

1 6 oz. can frozen orange juice concentrate 1 cup milk 1 cup water 1/4 cup sugar 1 tsp. vanilla 10-12 ice cubes Place all ingredients in blender. Cover and blend until smooth. Pour into glasses and serve immediately.

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Oreo Cookie Balls
Kathy Bostwick 1-18oz. pkg oreo cookies (regular size, 3 rows of cookies) 1-8oz. pkg cream cheese-block 4 oz white chocolate almond bark

1. Add oreos to food processor and blend until fine. 2. Add cream cheese to oreo crumbs and blend until dough-like. 3. Chill mixture for 15 minutes then roll into bite-size balls. Chill balls for 15 minutes. 4. Melt almond bark in microwave according to package directions. Dip chilled oreo balls in melted chocolate using fork so chocolate can "drip off". Set covered cookie balls onto waxed paper and let set aprox. 30 minutes. If using sprinkles or decorative sugars do so before chocolate sets. I usually do a dozen at a time sprinkling after each dozen.

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Oreo Cookie Truffles
Teri Brewer

1 8oz softened cream cheese 1 16.6 oz package oreo cookies (any flavor center) finely crushed (41/2 cups) 2 pkg. (8 squares each) semi-sweet baking chocolate, melted Mix softened cream cheese with 3 cups of the cookie crumbs and shape into 48 1" balls. Refrigerate at least 1 hour. Dip each truffle into melted chocolate and place on waxed paper. Sprinkle remaining cookie crumbs onto tops of each truffle.

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PMS Cookies

Added by Kathleen Kulinski [Bakernurse]

Kathleen from Sterling, VA This is a little bit chocolate, a little bit salt, a little bit peanut butter and then there's the fluff - everything you need to combat PMS!! Cook time: Prep time: Ingredients - 1 bx ritz crackers - 1 jar(s) peanut butter Directions 1. Spread peanut butter, then marshmallow cream onto Ritz crackers. 2. Sandwich together. 3. Melt chocolate bark (I like Ghirardelli the best) in microwave or double boiler 4. Dip sandwiched cookies into chocolate, covering both sides. 5. Place cookies on waxed paper and allow to harden. (I find that if you put the paper or silpat on a cookie sheet and place it in the freezer for 5 minutes, the cookies harden up faster!) 6. Store in airtight container - Enjoy!! - 1 jar(s) marshmallow cream - 1 bx chocolate bark 40 Min Difficulty: Serves: EASY 68 cookies

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Memory People Holiday Cookbook 2011
Palmier Cookies Recipe - Elephant Ear Cookies Recipe

Prep time: 20 min Cook time: 15 min

Ingredients: 1 cup granulated sugar, divided Extra granulated sugar for dusting 3 to 4 teaspoons ground cinnamon 1 (17-1/4 ounce) package frozen butter puff pastry sheets, thawed* * Pepperidge Farm® Puff Pastry Sheets is easy to use and can be found at most local grocery stores. For the best quality, both Trader Joe's and Whole Foods carry an all-butter puff pastry that is great. In each box of puff pastry, there are two sheets. You can use one or both, depending on how many palmier cookies you want to make. Thaw dough at room temperature for about 1 hour, or overnight in the refrigerator.

Preparation: Line baking sheets with parchment Paper or a Silpat baking mat In a small bowl, mix together 3/4 cup sugar and the cinnamon; set aside. Sprinkle 1/4 cup sugar on a clean work surface. Gently unfold one of the pastry sheets. Place the pastry sheet on top of the sugared work surface, and sprinkle evenly with 1/2 of the sugar/cinnamon mixture to within 1/2-inch of the edges. Gently press the sugar/cinnamon into the pastry. Page 328

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Using a rolling pin, gently roll out the dough into a 9 x 15-inch rectangle 1/8 inch thick, being careful not to press too hard around the edges. Continually coat both sides of the rolling pin with sugar. Place the dough so one of the long sides is closest to you. Using your fingers, roll the dough length-wise into a long cylinder, as tightly as possible without stretching it (as you would a roll of wrapping papers), stopping when you reach the middle. Repeat the same rolling procedure with the other long side until you have two (2) tight cylinders that meet in the middle. Wrap tightly in plastic wrap; place in the refrigerator to chill at least 1 hour. After the dough has chilled, remove from the refrigerator and unwrap the dough. Using a sharp knife, cut the dough crosswise into 3/8-inch-thick slices (they’ll look like little scrolls). Sprinkle the tops with approximately 1 tablespoon of the sugar. Place the palmiers on the prepared baking sheets, and firmly flatten with the palm of your hand. Cover with plastic wrap and place in the refrigerator for 1 hour. Repeat with remaining dough sheet, if desired. Preheat the oven to 425 degrees. Place the palmiers in the oven and bake 5 minutes. Reduce the oven temperature to 400 degrees and continue baking until the pastry is golden brown and well caramelized, approximately 10 minutes. NOTE: if baking more than one sheet at a time in one oven, switch positions halfway through baking. Remove from the oven; using a thin spatula, immediately transfer the palmiers to a wire rack to cool completely. Serve shiny side up. Serve hot or at room temperature. Palmiers are best the day they're made. Store palmiers airtight at room temperature up to 3 days; freeze to store longer. One sheet of pasty dough makes about 20 Palmiers.

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Peanut Blossoms

Peanut butter cookies topped with a Hershey's Kiss. Pure bliss! Makes about 48 1 bag (8oz) Hershey's Kisses 1 egg 1/2 cup shortening 2 tablespoons milk 3/4 cup peanut butter 1 teaspoon vanilla 1/3 cup granulated sugar 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1/3 cup packed light brown sugar 1/2 teaspoon salt additional granulated sugar (red and green is pretty) Heat oven to 375F. Remove candy wrappers. In large bowl, beat shortening and peanut butter until well blended. Add the 1/3 cup of granulated sugar and all of the brown sugar; beat until light and fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually add to peanut butter mixture. Shape dough into 1-inch balls. Roll in the additional granulated sugar; place on ungreased cookie sheet. Bake 8-10 minutes or until lightly browned. Immediately place kiss on top of each cookie, pressing down so cookie cracks around edges. Remove from cookie sheet to wire rack. Cool completely.

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Peanut butter cheesecake brownie babies
Diana Holbrook Wedemeyer

1 package brownie mix 1 8 ounce cream cheese, softened 1/3 cup sugar 1 egg 1/4 cup peanut butter 1/2 teaspoon vanilla 1 1/2 cup cool whip 20 maraschino cherries Heat oven to 350 degrees. Prepare brownie mix according to package directions. Spoon into 20 paper lined muffin cups. Beat cream cheese, sugar, egg, peanut butter and vanilla with mixer until blended. Spoon 1 rounded tablespoon into center of batter in each cup, pressing lightly into batter. Bake 30 minutes or until centers are set. Cool. Serve topped with cool whip & a cherry.

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Peanut Crisps

Peanutty cookies with peanut butter in the dough, interspersed with peanut butter chips and salty peanuts. 1/2 cup butter or margarine, softened 1/2 cup peanut butter 1-1/2 cups firmly packed brown sugar 3/4 cup granulated sugar 2 large eggs 2-1/2 cups all-purpose flour 1 teaspoon baking soda 1 cup peanut butter-flavored chips 1/2 cup salted Spanish peanuts Pre-heat oven to 350 F. Beat together butter and peanut butter in a large mixing bowl; gradually add sugars, beating well at medium speed with an electric mixer until the mixture is creamy. Add eggs, beating well. Combine flour and soda in a medium bowl; add flour mixture to creamed mixture, mixing well. Stir in peanut butter chips and peanuts. Shape dough into 1" balls; place 3" apart on ungreased cookie sheet. Bake for 12 to 15 minutes or until lightly browned. Remove to wire racks to cool.

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Pecan Shortbreads
To Toast Pecans: Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Bake the nuts 8-10 minutes or until browned and fragrant. Cool on wire rack and then coarsely chop. In a medium sized bowl place the flour and salt and whisk to combine. Pecan Shortbreads: In the bowl of your electric mixer (or with a hand mixer), 1 cup (100 grams) pecans, toasted and beat the butter and sugar until light and fluffy (2-3 minutes). Beat in the vanilla extract. Scrape down the sides coarsely chopped of the bowl and then add the flour mixture, mixing only until incorporated. Stir in the chopped pecans. 1 cup (226 grams) unsalted butter, room temperature Divide the dough in half and wrap each half in plastic wrap and refrigerate until firm (at least one hour). 2/3 cup (145 grams) light brown sugar Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper. Remove one half of the dough from the refrigerator and, on a lightly floured surface, roll into a 1/4 inch (.5 cm) thick circle. Then, with a lightly floured cookie cutter, cut out rounds or stars. Place the cookies on the prepared baking sheets and refrigerate for 10 minutes to firm up the cookie dough. Roll and cut out the remaining cookies. Bake for approximately 13-15 minutes or until the shortbreads are a deep brown color. This ensures a crunchy and crumbly cookie. (Note: If you only bake the shortbread until they are light brown the shortbread will be softer in texture.) Remove cookies from oven and cool on a wire rack. For Chocolate Dipped Pecan Shortbreads: Place 3 ounces (90 grams) of the finely chopped chocolate in a heatproof bowl and place it over a saucepan of simmering water. Once the chocolate has melted, remove it from the heat. Add the remaining chocolate and stir with a wooden spoon until it has completely melted and is smooth and glossy. Taking one cookie at a time, dip one end of each cookie in the melted chocolate and place it on a parchment lined baking sheet. Once all the cookies have been dipped in the chocolate, place the baking sheets in the refrigerator for Page 333 1 teaspoon (5 grams) pure vanilla extract 2 cups (260 grams) all purpose flour 1/4 teaspoon salt For Chocolate Dipped Pecan Shortbreads: (optional) 6 ounces (180 grams) semi sweet or bittersweet chocolate, finely chopped

Memory People Holiday Cookbook 2011
about 10 minutes, or until the chocolate has hardened. The shortbreads can be stored at room temperature for about one week or else frozen. Makes about 36 shortbread cookies (depending on the size).

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Pecan Tasties
Hazel Urban

3 oz. cream cheese 1/4 lb. butter 1 cup flour Mix together; roll into 24 balls the size of a small walnut. Press to form shell in small muffin pans (approx. 1 3/4 inches) 2 eggs, beaten slightly 2 Tbsp. melted butter 1 1/2 cups light brown sugar 1 cup chopped pecans Place 1/2 tsp. pecans in bottom of each shell. Mix remaining ingredients including pecans. Fill each shell about 3/4 full. Bake at 350 degrees for 25 minutes.

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Peppermint Bark
Leeanne Chames

Ingredients: 1 pound (16 ounces) chopped semi-sweet or dark chocolate ½ teaspoon (or more to taste) peppermint extract 1 pound (16 ounces) chopped white chocolate ¾ cup chopped candy canes Line an 11 x 17-inch baking sheet with foil and set aside. Melt bittersweet chocolate in the top of a double boiler over lightly boiling water, stirring constantly. Stir in ¼ teaspoon of peppermint extract (or more to taste). Spread chocolate evenly onto the prepared sheet, using an off-set spatula. Chill until set, about 1 hour. Melt white chocolate in the top of a double boiler over lightly boiling water, stirring constantly. Stir in remaining ¼ teaspoon of peppermint extract, (or more to taste) then add candy canes and stir to combine. Spread white chocolate mixture over chilled dark chocolate, spreading to the edge of the pan with an off-set spatula. Chill until set, about four hours or overnight. Refrigerate until just before serving, then break into pieces and serve or package as gifts. Will keep in fridge for 5 - 6 weeks (or more...if it even lasts that long).

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Peppermint Pinwheels

Pink and white pinwheel refrigerator cookies, flavored with peppermint. 2 cups sifted all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 3/4 cup unsalted butter, at room temperature 3/4 cup granulated sugar 1 egg yolk 1 teaspoon vanilla extract 1/2 teaspoon mint extract Red food coloring 15 peppermint candies, crushed In a large mixing bowl, beat butter with sugar until creamy. Beat in egg yolk and vanilla. In a smaller bowl stir together flour, baking powder and salt. Blend flour mixture into butter mixture to make a smooth dough. Divide dough into two equal portions. Set aside one half. To the other half add the peppermint extract and enough red food coloring to tint the dough a dark pink. Roll out each color dough to a 16x10 inch rectangle, between sheets of wax paper. Remove top sheet of wax paper from the pink dough; place dough on top side down on top of plain dough; peel off paper. Roll up dough tightly, jelly-roll fashion. Wrap in wax paper and chill several hours until very firm. Preheat oven to 350 F. Unwrap dough and cut into 1/4-inch thick slices with a sharp knife; place on ungreased baking sheets. Sprinkle each cookie with a bit of crushed peppermint candy. Bake 10 minutes or until cookies are firm, but not browned. Remove from cookie sheets to wire racks; cool completely.

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Memory People Holiday Cookbook 2011
Peppermint Whoopie Pies
For Peppermint Whoopie Pies: Preheat oven to 375 degrees F (190 degrees C) and place oven rack in the center of the oven. Line two baking sheets with parchment paper. In a large bowl sift together the flour, cocoa powder, baking powder, baking soda, and salt. In the bowl of your electric mixer, fitted with the paddle attachment (can also use a hand mixer), beat the butter and sugar until light and fluffy. Add the egg beating well. Beat in the vanilla extract. In a small measuring cup, mix the buttermilk and coffee (or water). With the mixer on low speed, alternately add the flour mixture and buttermilk/coffee mixture, in three additions, beginning and ending with the flour. Drop heaping tablespoons (can also use a small ice cream scoop) of the batter onto the prepared baking sheets, spacing about 2 inches (5 cm) apart. With moistened fingers or with the back of a spoon, smooth the tops of the cookies. Bake for about 9-10 minutes or until the tops of the cookies, when lightly pressed, spring back. Remove from oven and transfer to a wire rack to cool completely. Marshmallow Filling: In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and well blended. Beat in the vanilla extract and marshmallow creme. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl as needed. Then, on high speed, beat filling until it is light and fluffy (about 3-5 minutes). Add a little cream (if filling is too thick) or confectioners sugar (if filling is too thin) to get the right spreading consistency. Stir in crushed candy canes. To Assemble: Take one cookie and spread a heaping tablespoon of the filling on the flat side of the cookie. Top with another cookie. The assembled cookies can be stored, covered, in the refrigerator for several days. Bring to room temperature before serving. Makes about 15 sandwich cookies. Peppermint Whoopie Pies: 1 3/4 cups (230 grams) all purpose flour 3/4 cup (75 grams) Dutch-processed cocoa powder 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (170 grams) unsalted butter, room temperature 3/4 cup (150 grams) granulated white sugar 1 large egg, room temperature 1 teaspoon pure vanilla extract 1/4 cup (60 ml) buttermilk 1/2 cup (120 ml) lukewarm strong coffee or !/2 cup (120 ml) lukewarm water Marshmallow Filling: 1 cup (226 grams) unsalted butter, room temperature 1 teaspoon pure vanilla extract 1 - 7 ounce (198 grams) jar of marshmallow creme or fluff Page 338

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2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted 6-8 drops of red liquid food coloring 1/3 cup (80 ml) crushed candy canes

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Pistachio Christmas Ribbon Bars

A festive bar with a shortbread crust, red jam filling and a crumble topping scattered with chopped pistachios. Makes about 36 1/2 pound unsalted butter or margarine, softened 1 cup granulated sugar 1 large egg 2 cups all-purpose flour 1/8 teaspoon salt (omit this if your pistachios are salted) 1/2-2/3 cup raspberry or strawberry jam 2/3 cup pistachios, chopped Preheat oven to 325 F. Combine butter, sugar and egg; beat until thoroughly blended. Stir in flour and salt. Spread one-half of dough into 9 inch square pan. Bake 10 minutes; remove from oven. Spread jam to within 1/2 inch of edge. Add pistachios to remaining dough. Drop by spoonfuls over jam to cover. Bake 35 minutes until top is golden brown; cool. Cut into squares. Note: Recipe and photo courtesy of the California Pistachio Commission

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Poinsettia Cookies
2 cups powdered sugar 1 cup butter, softened 2 large eggs 1 teaspoon vanilla extract 1/2 teaspoon rum extract 3 cups all-purpose flour 1 teaspoon salt 1 cup sweetened shredded coconut 1 cup butterscotch chips Granulated sugar 1/2 cup candied cherries, cut into wedges Beat together sugar and butter until creamy; beat in eggs and extracts. Stir together flour and salt, then blend into butter mixture. Stir in coconut and 3/4 cup of the butterscotch chips. Chill dough until firm, about 1 hour. Pre-heat oven to 375 F. Roll into 1 inch balls. Place on ungreased baking sheets. Flatten cookie with the bottom of a glass covered with a damp cloth and dipped in granulated sugar. Place a butterscotch chip in the center of each cookie. Place cherry wedges in a circle to resemble a Poinsettia flower. Bake about 12 minutes. Allow to cool on baking sheet for about 2 minutes then remove to wire racks to cool.

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Popcorn Balls Recipe
These old-time popcorn balls are great anytime, but they're especially fun to enjoy at Halloween or Christmas time. When I was a young girl (many years ago), my mother, along with my brothers and I, made these wonderful popcorn balls for Halloween every year to give out to the neighborhood kids. I continued this tradition with my children and their friends. That ended, of course, when the tainted candy scare started. Let your children help make these popcorn balls and give them the memories of a family tradition.

Ingredients: 1 cup granulated sugar 1/2 cup white corn syrup 1/3 cup water 1/4 cup butter 3/4 teaspoon salt 3/4 teaspoon pure vanilla extract 3 quarts unsalted popped corn* Food dye (your favorite color), 5 to 6 drops (optional) * Remember to remove any un-popped popcorn kernels.

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Preparation: Place popped corn in a large bowl or pan. In a saucepan over medium heat, add sugar, corn syrup, water, butter, and salt. Cook until reaches a temperature of 270 degrees F. on your < Candy Thermometer/font>. If you don't have a candy thermometer, drop a small amount of sugar syrup into very cold water - it will solidify but will separates into hard brittle threads when done. Remove from heat and add vanilla extract, stirring only enough to combine. If you choose to use some food dye, add it now. Pour hot syrup over popcorn a little at a time, stirring constantly with a wooden spoon, until all popcorn is coated. Let popcorn cool slightly, until you can handle it easily. Using well buttered hands and working quickly, shape about 1 cup popcorn into a ball (by squeezing between both hands). Place popcorn ball onto waxed paper to let cool. Repeat with remaining popcorn. NOTE: Mixture will be hot so be careful! Let popcorn balls cool completely. Wrap each individual ball in plastic wrap. Store at room temperature.

Pumpkin Whoopie Pies
Hazel Urban

3 cups flour 3 1/2 tsp. cinnamon 2 tsp. baking soda 2 tsp. baking powder 1 tsp. salt Page 343

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1 1/2 cups sugar 1 1/4 cups vegetable oil 4 eggs 2 cups canned pumpkin Mix all ingredients together. Drop on lightly greased cookie sheet. Bake at 375 degrees for 15 minutes. Cream Cheese Filling 2 tsp. vanilla 4 cups confectioners sugar 8 oz. cream cheese 1/2 cup (1 stick) butter Mix all ingredients together. Spread filling generously on cookies

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Quick Kalacs
Jacquelin Leight Cerqua ANOTHER OF GRANDMOTHER'S RECIPES.... ONE OF MY FAVORITES.... 1/2 CUP SCALDED MILK 1 PKG DRY YEAST 3 TBLSP RAISINS 3 LARGE EGGES ½ CUP SUGAR ½ TSP SALT ¾ CUP BUTTER, MELTED 2 CUPS FLOUR 1 WHOLE EGG Scald milk and cool to lukewarm, dissolve yeast in milk. Sift flour into mixing bowl and make a nest of the flour and pour the years and milk mixture in. Add beaten eggs and melted butter while slightly warm… work into a soft dough. Cover with a towel. Keep in a warm place and let rise for one hour or until it has doubled in size. Punch dough down, add the raisins, sugar and salt, work dough well. Cut dough in two pieces. Roll out to ½ inch thickness, fill with nut or poppy seed filling. Let rise once more. Brush tops with beaten egg after it has risen and bake 45 minutes ar 375 degrees. Cool before cutting…. NUT FILLING: 1 lb walnuts 3 egg whites ½ cup sugar ½ lemon rind (optional) 1 tsp cinnamon if desired. Grind nuts, beat egg whites until stiff. But moist, fold in sugar and nuts carefully… add grated lemon rind and cinnamon. Fill and bake… OR: POPPY SEED FILLING: Buy Poppy seed in the can ¼ lb ground poppy seed ½ cup sugar 1 cup milk 2 tsp butter 2 tsp. lemon rind. (optional) Mix poppy seed, sugar milk and butter until thick ,,,,10 to 15 minutes Add lemon rind, cool well before using to fill cookies.. Page 345

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Raspberry Treasures

Light and flaky, these delicate fruit-filled cookies have the look of petite and elegant pastries. We like them with a spot of raspberry or apricot filling — and a cup of Christmas tea.

Ingredients
        1/2 cup butter, softened 1 package (3 ounces) cream cheese, softened 1 teaspoon vanilla extract 1 cup all-purpose flour 1/8 teaspoon salt 1/2 cup raspberry filling 1 egg 1 teaspoon water

How to make it
 In a large mixing bowl, cream butter and cream cheese. Beat in vanilla. Combine flour and salt; add to creamed mixture. Divide dough in half; wrap each portion in plastic wrap. Refrigerate for 1 hour or until easy to handle. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 3-in. round cookie cutter. Place 1 teaspoon raspberry filling in the center of each. Bring three edges together over filling, overlapping slightly (a small amount of filling will show); pinch edges gently. In a small bowl, beat egg and water; brush over dough. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool for 1 minute before removing to wire racks. Yield: 2 dozen.

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Ricotta Cookies
Hazel Urban

2 sticks of margarine (1 cup), softened 2 cups sugar 3 eggs 1 15 oz. container Ricotta cheese 1/2 tsp. salt 1 tsp. baking soda 4 cups sugar Beat margarine and sugar together. Add eggs, one at a time to creamed mixture. Sift together dry ingredients. Add dry ingredients alternating with Ricotta cheese, starting and ending with dry ingredients. Drop by tsp. full on greased cookie sheet. Bake at 350 degrees for 10-12 minutes. Cookies will look light in color when done. Icing for Cookies 1 box confectioners sugar 1 tsp. vanilla 1/3 cup Maraschino Cherry juice Milk to soften Combine sugar, vanilla and 1/3 cup of juice in bowl. Mix, adding milk a little at a little at a time. Mixture needs to be thick, but thinner than icing. When spreading on cookies, place wax paper under cookies due to icing being slightly runny. Refrigerate in tins or tupperware until serving.

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Rocky Road Brownies
Ingredients Makes 16
        

1/2 cup (1 stick) unsalted butter, cut into pieces, plus more for pan 1 bag (12 ounces) semisweet chocolate chips 1/2 cup granulated sugar 1/2 cup packed light-brown sugar 1/2 teaspoon salt 2 large eggs 3/4 cup all-purpose flour (spooned and leveled) 1 cup miniature marshmallows 1/2 cup chopped nuts, such as cashews, pecans, or walnuts

Directions 1. Preheat oven to 350 degrees. Butter an 8-inch-square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper. 2. In a heatproof bowl set over (not in) a saucepan of simmering water, combine butter and 1 cup chocolate chips. Heat, stirring occasionally, just until melted, 3 to 5 minutes. 3. Remove mixture from heat; stir in sugars and salt, then eggs, and finally flour, stirring just until combined. Spread batter evenly in prepared pan. Bake until a toothpick inserted in center comes out with moist crumbs attached, 30 to 35 minutes. 4. Remove from oven, and sprinkle with remaining chocolate chips, then marshmallows and nuts. Bake until chocolate is shiny and marshmallows are puffed, about 5 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares.

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Roly Poly
Gayle Mann Next time you head out to a pick-your-own orchard, keep this super-simple September treat in mind: tender, flaky pastry rolls around apples that have been enhanced with just a touch of brown sugar, lemon, and cinnamon. The name may be roly-poly, but it won’t make us that way: this is as healthy for us as it is easy to make. It makes a pretty presentation, too. INGREDIENTS Pastry 1 1/2 cups flour 1 teaspoon salt 1/2 cup shortening (look in your natural foods store for organic vegetable shortening free of hydrogenated oils) 5-8 tablespoons water Filling 3 cups diced apples 1/3 cup brown sugar 1 teaspoon cinnamon 1 tablespoon lemon juice 2 tablespoons butter, melted 1. Preheat oven to 425F. 2. Sift flour with salt. Cut in shortening. Add enough water to make a rollable pastry. Roll pastry out into a 12” X 14” rectangle. 3. Combine apples, brown sugar, cinnamon, lemon juice, and butter, and spread evenly over pastry. Roll up the 14” side of the pastry like a jelly roll. Pinch edges together to seal. Cut 3 slits in top crust, or punch a decorative design of small holes with an ice pick. 3. Place on greased jelly-roll pan and bake for about 40 minutes, or until tender. Serve warm, with cream or vanilla ice cream, if desired. Serves 6

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Rosettes

Makes about 42

2 eggs 1 tablespoon sugar 1/4 teaspoon salt 1 cup all-purpose flour, sifted 1 cup milk 1 teaspoon vanilla Combine eggs, sugar, and salt; beat well. Add remaining ingredients; beat until smooth. Heat rosette iron in deep, hot oil (350 to 375 F) for two minutes. Drain excess oil from iron; dip in batter to 1/4 inch from top of iron, then immediately into hot oil. Fry rosette until golden, 10 to 30 seconds. Lift out; tip upside down to drain. With fork, push rosette off iron onto rack placed over paper towels. Reheat iron 1 minute; make next rosette. If you have two rosette irons, reheat one while using the other. Stir batter from time to time as you will get some oil in it. Sprinkle rosettes with confectioner's sugar.

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Rum Truffle
(yield 50 pieces) 10 oz bittersweet chocolate 5 oz. whipping cream 2 oz butter 1/2 cup rum 4 oz. cocoa powder

Using a water bath, melt pieces of chocolate in whipping cream. Add butter. After chocolate and butter are melted, let mixture cool down. Once mixture has somewhat hardened, whip it up, slowly adding rum. Using a pastry bag pipe walnut-sized mounds onto a baking sheet lined with aluminum paper. Freeze for at least 30 minutes or until firm. Using your hand, form the truffle into little balls and roll them in the cocoa powder. (approximately 55 calories per piece).

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Russian Tea Cakes

A ball-shaped cookie with chopped walnuts, rolled in powdered sugar. Makes about 48 1 cup softened butter or margarine 1/2 cup powdered sugar 1 teaspoon vanilla 1/4 teaspoon salt 2 1/4 cups all purpose flour 3/4 cup finely chopped walnuts additional powdered sugar In a large bowl combine first 6 ingredients on low speed of mixer about 1 minute. Blend well. Gradually add flour at low speed until just combined; stir in nuts. Roll dough into 1 inch balls; place about 1 inch apart on ungreased cookie sheet. Bake at 350 F for 8-10 minutes until firm to the touch but not brown. Do not overbake. While warm, roll in additional powdered sugar. Cool; re-roll in powdered sugar before serving.

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Sand Tarts
Hazel Urban

2 cups sugar 4 cups flour 1 pound butter (no substitutions) 3 eggs Cream all ingredients together. Refrigerate until chilled. Roll into balls the size of small walnuts and place on cookie sheets. Press with glass coated with flour. Brush with egg white & sprinkle with colored sprinkles or cinnamon sugar. Bake at 35 degrees for 7-8 minutes. Watch Them! Remove when edges brown.

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Sawdust Pudding
Chrystal Primm Corbitt (it really is yummy!) 2 large boxes of butterscotch pudding 3-4 bananas Graham cracker crust for 9x13 dish Make pudding according to package. Slice bananas and mix into pudding. Pour over crust. Sprinkle crushed graham crackers on top. Place in fridge until set. Enjoy! :)

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Seven Layer Cookies
Leeanne Chames

Ingredients: 6 T. Butter 1 c. Graham cracker crumbs 1 c. coconut 6 oz. chocolate chips 6 oz. butterscotch chips 1 can condensed milk ½ c. chopped nuts Melt butter in an 8 x 8 pan. Pat graham cracker crumbs over butter. Spread remaining ingredients in layers: chocolate chips, butterscotch chips, coconut, nuts. Drizzle condensed milk over all and bake at 350 for 20 minutes. Cool. Cut into squares.

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Shortbread Cookie Recipe

This is a traditional scotch shortbread cookie recipe. It is loaded with butter, and flavor. These are addicting so beware of the calories! Ingredients: 1 cup (2 sticks) butter, softened 1/2 cup sugar 1 3/4 cups all-purpose flour 1/4 cup cornstarch Directions: 1. Preheat oven to 350 degrees F (190 degrees C). 2. Cream butter and sugar. Slowly add flour and cornstarch. Mix well. 3. Press dough into a 10x15 inch jellyroll pan, score into bars and prick with a fork. 4. Bake 15 to 18 minutes in the preheated oven, until golden brown.

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Shortbread Cookies
Shortbreads: In a separate bowl whisk the flour with the salt. Set aside. In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth (about 1 minute). Add the sugar and beat until smooth (about 2 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour.

Shortbreads:
Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven. Line two baking sheets with 2 cups (260 grams) all-purpose flour parchment paper. On a lightly floured surface roll out the dough until it is about 1/4 inch (1 cm) thick. Using a 2-3 inch (5-7.5 cm) cookie cutter (heart, etc.) cut out the dough. Place the cookies about 1 inch (2.5 cm) apart on the prepared baking sheets. Use a smaller cookie cutter (3/4 - 1 inch (2.5 cm)) to cut out the centers of half of the cookies on the baking sheet. (You will be sandwiching two cookies together and there will be a small 'window or cut out' in the top cookie so you can see the jam underneath.) Place the unbaked cookies, on the baking sheet, in the refrigerator for about 15 minutes. This will firm up the dough so the cookies will maintain their shape when baked. Bake for about 10 minutes, or until cookies are lightly browned. Cool on a wire rack. 1/4 teaspoon salt 1 cup (226 grams) unsalted butter, room temperature 1/2 cup (60 grams) powdered (confectioners or icing) sugar 1 teaspoon pure vanilla extract

Filling:
1/4 - 1/2 cup of raspberry jam or homemade raspberry preserves 2 ounces (60 grams) white chocolate, grated

Assemble Cookies: Place the cookies with the cut-outs on a
wire rack and dust the tops with the confectioners' sugar. On the bottom surface of the full cookie (top of cookie will face out) spread with about a 1/4 - 1/2 teaspoon of jam. Sprinkle with a little grated white chocolate. Place the cutout cookie on top and gently sandwich them together, making sure not to smug the confectioners' sugar. Using a small spoon, fill the cut-out with a little more jam. Makes about 12 sandwich cookies. Note: You can store the unassembled cookies for several days. Assemble the cookies the same day as serving in order to keep the cookies crisp. Homemade Raspberry Preserves: Place the frozen raspberries and the sugar in a small saucepan and bring to a boil over medium heat. Reduce the heat and simmer, stirring occasionally, for about 20 minutes or until most of the liquid has evaporated. Do not let it burn. Remove from heat and pour into a heatproof measuring cup. You should have almost a cup of preserves. Add a little lemon juice.

6
2 cups (225 grams) (8 ounces) frozen raspberries, unsweetened 1/4 cup (50 grams) granulated white sugar a few drops of fresh lemon juice

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Cover and place in the refrigerator for a few days before using.

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Shortbread Tarts with Cream Filling
Cream Cheese Filling: In your food processor or electric mixer, beat the cream cheese until creamy and smooth. Add the condensed milk, lemon juice, lemon zest, and vanilla and process just until smooth. (Do not over process or the filling will be too runny.) Transfer the filling to a bowl, cover, and refrigerate for 6-8 hours, or preferably overnight. Can be covered and stored in the refrigerator for about a week. Cream Cheese Filling: Shortbread Tarts: Lightly butter, or spray with a nonstick vegetable spray, 36 miniature muffin tins (approximately 2 inch (5 cm) in diameter). In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar together (1-2 minutes) until smooth. Beat in the vanilla extract. Add the flour, cornstarch and salt and mix just until incorporated. If the shortbread dough is too soft to roll into balls, cover and refrigerate for about 3060 minutes. Take a scant 1 tablespoon of shortbread dough (about 15 grams) and place in the center of each muffin tin. With your fingertips, press the dough onto the bottom and up the sides of the individual muffin tin. Once filled, cover and place the tart pan, with the unbaked shells, in the freezer for about 15 minutes so the shortbread can become firm. (This will help to prevent the shortbread from puffing up during baking.) Meanwhile, preheat oven to 325 degrees F (170 degrees C) and place rack in the center of the oven. 1-8 oz. (227 grams) package full fat cream cheese, room temperature 1-14 ounce (396 grams) can sweetened condensed milk Zest of one lemon (outer yellow skin) 1/3 cup (80 ml) freshly squeezed lemon juice (about 2 lemons) 1 teaspoon pure vanilla extract Shortbread Tarts: 1 cup (227 grams) (2 sticks) unsalted butter, room temperature 1/2 cup (55 grams) confectioners (powdered or icing) sugar

Bake for approximately 20 minutes or until lightly golden brown. About halfway through the baking time, if the 1 teaspoon pure vanilla extract shortbread has puffed up, lightly prick the bottom of each shortbread with the tines of a fork. Once they are fully baked, remove from oven and place on a wire rack to cool. 1 1/2 cups (200 grams) all purpose flour When completely cooled, remove the tarts from the pan. (They can be frozen.) 3 tablespoons (30 grams) cornstarch (corn flour) or rice flour To serve: Using two small spoons, fill the tart shells with a dollop of the cream cheese filling. (Can also place the filling 1/4 teaspoon salt in a piping bag, fitted with a small plain tip.) The filled tart shells can be made several hours in advance and refrigerated. Just before serving top with fresh berries or cut Garnish with berries (blueberries, strawberries, blackberries, raspberries) or up fruit. other fruit such as slices of kiwi. Makes about 36 - 2 inch (5 cm) shortbread tarts.

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Snickerdoodles

Buttery cookie topped with cinnamon sugar. Makes about 48 1 cup butter or shortening 1-1/2 cups granulated sugar 2 large eggs 2-3/4 cups all-purpose flour 2 teaspoons cream of tartar 1 teaspoons baking soda cinnamon and sugar mixed to taste (about 1/4 cup sugar to 1/2 tablespoon cinnamon is a good mixture) Preheat oven to 400F. Mix together butter and sugar until smooth, then add eggs, cream of tartar, and baking soda. Stir in flour until well mixed. Roll into balls about 1" in diameter and roll in cinnamon and sugar to coat. Place on ungreased cookie sheets and bake 8-10 minutes. Cookies are done when they are just barely browning.

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Snickers Cookies
Ingredients: 1 cup margarine 1 cup creamy peanut butter 1 cup sugar 1 cup brown sugar 2 eggs 2 teaspoons vanilla 3 cups flour 1 teaspoon baking soda 1 teaspoon baking powder 60 miniature (bite-size) Snickers candy bars chocolate glaze (recipe below)

Directions: 1. Preheat oven to 350 F. Cream margarine, peanut butter, sugar and brown sugar. Add eggs and vanilla. Combine dry Ingredients: and add to peanut butter mixture. 2. Take 1 tablespoon of dough and flatten into round shape in palm of your hand. Place Snickers bar in center and fold dough around it. Roll in palms of your hand to form a smooth ball with the Snickers bar totally covered with the dough. 3. Place on an ungreased cookie sheet. Bake for 10-12 minutes. Remove from cookie sheet and place on a wire rack to cool. 4. Drizzle top of cookies with chocolate glaze.

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Sour Cream Drops
Hazel Urban

1/4 cup shortening 3/4 cup sugar 1 egg 1/2 cup sour cream 1 tsp. vanilla extract 1 1/3 cups flour 1/4 tsp. baking soda 1/4 tsp. baking powder 1/4 tsp. salt Burnt Sugar Frosting 2 Tbsp. butter (no substitutes) 1/2 cup confectioners' sugar 1/4 tsp. vanilla extract 3 to 4 tsp. hot water In a mixing bowl, cream shortening, sugar and egg. Add sour cream and vanilla. Combine dry ingredients; add to the creamed mixture. Refrigerate for at least 1 hour. Drop by tablespoonfuls 2" apart onto greased baking sheets. Bake at 425 degrees for 7-8 minutes or until lightly browned. Remove to wire racks to cool. For frosting, melt butter in a small pan until golden brown; stir in the sugar, vanilla and enough water to achieve a spreading consistency. Frost cooled cookies. Makes about 2 1/2 dozen.

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Spanish Sand Cookies
Buttery cutout cookies dusted with a cinnamon sugar topping. For the cookies: 1 cup butter, softened 1 cup granulated sugar 2 large eggs 2 cups all-purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon ground cardamom 1/4 teaspoon ground cloves 1/4 teaspoon salt For the topping: 2 tablespoons sugar 1/4 teaspoon cinnamon Cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Sift together the flour, cinnamon, cardamom, cloves and salt; add to the creamed mixture, mixing well. Gather the dough together and wrap in plastic. Refrigerate at least 1 hour for easier rolling. Preheat oven to 375 F. Roll out the dough between sheets of lightly floured plastic wrap to about 1/3-inch thickness. Cut with cookie cutters and place on ungreased baking sheets. Combine the sugar and cinnamon; sprinkle over the top of the cookies and bake 12 to 15 minutes, until light golden. Transfer to wire racks to cool.

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Speedy Brownies
Hazel Urban

2 cups sugar 1 3/4 cups flour 1/2 cup baking cocoa 1 tsp. salt 5 eggs 1 cup vegetable oil 1 tsp. vanilla 1 cup chocolate chips or peanut butter chips 1 cup walnuts Mix first seven ingredients and beat until smooth. Add walnuts and mix until blended. Pour into 13" x 9" greased pan. Sprinkle chocolate chips on top. Bake at 350 degrees or until toothpick comes out clean. Cool on wire rack. I sometimes use peanut butter chips in the place of chocolate.

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Spicy Pumpkin Bars
A pumpkin bar redolent of cinnamon and ginger, frosted with a rich and creamy spice frosting. For the bars: 3/4 cup granulated sugar 1/4 cup margarine, at room temperature 1 large egg, at room temperature 3/4 cup canned pumpkin 1 teaspoon vanilla extract 1 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground cloves 1/4 cup chopped walnuts For the Spice Frosting: 1/4 cup brown sugar 3 tablespoons butter or margarine 2 tablespoons milk 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground cloves 1/4 teaspoon vanilla 1 cup powdered sugar, sifted Preheat oven to 375 F. Grease a 9-inch by 9-inch by 2-inch baking pan. In a large mixing bowl, beat together sugar and margarine until creamy. Beat in egg, pumpkin, and vanilla until blended. In another bowl, stir together flour, baking soda, salt, and spices. Stir into creamed mixture and mix just until blended. Stir in nuts. Spread in prepared baking pan. Bake 17 to 20 minutes or until a toothpick inserted into the center comes out clean. When cooled, frost with Spice Frosting (recipe follows) and cut into bars. Spice Frosting: In a saucepan, combine sugar, butter, milk, and spices. Cook and stir until mixture bubbles. Remove from heat. Stir in vanilla. Slowly beat in powdered sugar until frosting is of spreading consistency. Note: Adapted to a recipe posted by minnie to alt.cookies.yum.yum.yum

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Spicy Zucchini Oatmeal Cookies
Laura Churchill makes about 30 cookies "this cookies is moist i end up keep frig" and make it for a xmas cookies too

Cook Time: 15 min temp: 350 degrees F

1 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1 1/2 teaspoons ground cinnamon 1/4 teaspoon ground cloves 1 teaspoons ground nutmeg 1/2 cup butter, softened 2/3 cup white sugar 1 egg 1 teaspoon vanilla extract [real] 1 cup quick cooking oats 1 cup shredded zucchini 1/2 cup raisins 1 cup orange juice or water or soda 1/2 cup chocolate chips Directions Preheat an oven to 350 degrees F (175 degrees C). Grease baking sheets. Soak your raisins in orange juice or soda or water until u need them [ almost ]double in size. pour off the liquid. Stir together the flour, baking soda, cinnamon, and cloves in a bowl; set aside. Beat the butter and sugar with an electric mixer in a large bowl until creamy. Add the egg and the vanilla extract. Mix in the flour mixture and oats until just incorporated. Stir the zucchini and raisins,chips into the dough; mixing just enough to evenly combine. Drop batter by rounded teaspoonfuls 2-inches apart onto the prepared baking sheets. Bake for 14 to 16 minutes or until the bottom edges turn golden brown.

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Sugar Cookies - Hazel Urban
3/4 Crisco 1 1/2 cups sugar 2 eggs 1 cup buttermilk 1 tsp. baking soda 3 cups flour 2 tsp. baking powder 1/2 tsp. salt 1 tsp. vanilla Cinnamon sugar or colored sprinkles or colored sugars Beat Crisco, eggs and sugar until light. Add vanilla. Disolve baking soda in milk. Mix flour, baking powder, and salt together. Add milk and flour mixture alternately to Crisco mixture. Drop by teaspoon full onto greased cookie sheet. Sprinkle with cinnamon sugar, or sprinkles/colored sugars. Bake at 375 degrees for 10 minutes or until edges start to brown. Don't over bake. Harry likes these with mini chocolate chips, about one 8 ounce bag. If using chocolate chips I don't put anything on top.

Sugar Cookies – Leeanne Chames
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Ingredients: 1 c. shortening 2 c. sugar 2 t. baking powder ¾ t. salt 2 eggs 1 c. sour milk 1 t. baking soda 5 c. flour Cream shortening and sugar and add eggs one at a time. Sift flour, salt, and baking powder together. Stir baking soda in to sour milk and add flour and milk alternately to egg mixture. Roll, cut, and bake for 12 minutes at 350.

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Sugared Cherry Jewels
Hazel Urban

1 cup butter, softened 1/2 cup sugar 1/3 cup light corn syrup 2 egg yolks 1/2 tsp. vanilla extract 2 1/2 cups flour Additional Sugar 1 jar 10 oz. maraschino cherries, drained and halved In a large bowl, cream butter and sugar until light and fluffy. Beat in the corn syrup, egg yolks and vanilla. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle. Roll into 1" balls then into additional sugar. Place 2" apart on ungreased baking sheets. Using the end of wooden spoon handle, make an indentation in the center of each. Press a cherry half in the center. Bake at 325 for 14-16 minutes or until lightly browned. Remove to wire racks to cool. Makes 5 dozen

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The Original Nanaimo Bar

Nanaimo Bars are a traditional Canadian bar cookie whose origins are in Nanaimo, British Columbia. BOTTOM LAYER 1/2 cup unsalted butter (Euro-style cultured) 1/4 cup sugar 5 tablespoons cocoa 1 egg, beaten 1 3/4 cup graham wafer crumbs 1/2 cup finely chopped almonds 1 cup coconut Melt first 3 ingredients in top of a double boiler. Add egg and stir to cook and thicken Remove from heat. Stir in crumbs, coconut and nuts. Press firmly into an ungreased 8 X 8 pan. SECOND LAYER 1/2 cup unsalted butter 2 tablespoons and 2 tsp. cream 2 tablespoons vanilla custard powder (such as Birds -- see Note below) 2 cups icing sugar Cream butter, cream, custard powder and icing sugar together well. Beat until light. Spread over bottom layer.

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THIRD LAYER 4 squares semi-sweet chocolate (1 oz. each) 2 tablespoons unsalted butter Melt chocolate and butter over low heat. Cool When cool, but still liquid, pour over second layer and chill in refrigerator. Note: Birds custard powder is widely available in the UK and Canada. However, it is harder to find in other areas of the world. If you are unable to find it, try the Napoleon Creams recipe which uses vanilla pudding. It's not quite the same, but it is a good substitute.

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Thumbprint Cookies

Filled with jam and rolled in chopped nuts, these thumbprints are easy, delicious and very pretty. Makes about 20 2/3 cup unsalted butter, at room temperature 1/3 cup granulated sugar 2 large egg yolks 1 teaspoon vanilla extract 1/2 teaspoon salt 1-1/2 cups all-purpose flour 2 large egg whites 3/4 cup finely chopped nuts of choice 1/3 cup jam (any flavor) Preheat oven to 350 F. Line baking sheets with parchment paper or a non-stick baking mat. In a large bowl, beat together butter and sugar until light and fluffy. Beat in egg yolks, vanilla extract and salt. Gradually stir in flour. Form dough into 1-inch diameter balls. Dip in lightly beaten egg whites, then roll in nuts. Place 1 inch apart on prepared cookie sheets. Press down center of each with thumb. Bake for 16 to 18 minutes, or until golden brown. Cool on baking sheet for 5 minutes, then remove to a wire rack to cool completely. Just before serving, fill centers of cookies with jam. Or, fill centers with 1/2 teaspoon of jam before baking.

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Vanilla Butter Rollouts
Ingredients
       

1 1/2 cups butter, softened 1 1/2 cups sugar 2 eggs 1 tablespoon vanilla extract 4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon cream of tartar 1 teaspoon salt

How to make it

1 In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, cream of tartar, and salt; gradually add to the creamed mixture. Cover and refrigerate until easy to handle, about 30 minutes. 2 On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut with floured 2 1/2-inch cookie cutters. Place 2 inches apart on ungreased baking sheets. Bake at 350°F until edges are lightly browned, about 8-10 minutes. Cool for 1 minute before removing to wire racks to cool completely. Decorate as desired. Makes: about 7 dozen cookies.

7 tips for tender cutout cookies that bake perfectly every time: For easier handling, refrigerate the dough before rolling out. Lightly flour the rolling pin and work surface. Too much flour added to the dough can cause cookies to be tough. Work with one portion of dough at a time. Keep the remaining dough in the refrigerator to prevent it from getting too warm. Roll out from the center to the edge. Keep a ruler handy so you can check the thickness. If there are cutouts of varying thickness on the baking sheet, some will brown too quickly, while others will be underbaked. Dip the cookie cutter in flour so it doesn’t stick to the dough. Avoid having too many scraps by placing the cookie cutters close together on the rolled-out dough. Save any scraps and reroll them only once. Transfer cutouts to and from the baking sheet with a large metal spatula. Page 373

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Vanilla Half-moons
(approximately 80 pieces) 8 oz. flour 3 oz. sugar 6 oz. butter 2 egg yolks 4 oz. ground almonds Seeds of 1.5 vanilla bean 8 oz. powdered sugar Cut vanilla bean in half and scrape out the seeds. Mix flour, sugar, butter, egg yolks, almonds and vanilla (1/2 vanilla bean). Make 2 strands out of the dough and let stand in refrigerator for at least 1 hour. Slice each strand into 40 pieces. Using your hands, roll each piece into an approximately 2 inches long strand, pull ends to form a half-moon or a "C". Lay onto a parchment lined baking sheet. Bake at 350 F for 10-15 minutes. Mix powdered sugar and rest of vanilla seeds (1 vanilla bean). Carefully, roll hot half-moons into sugar and vanilla mixture. (approximately 40 calories per piece). TIP: You can use 2 oz. ground almonds and 2 oz. ground hazelnuts for a slightly different but delicious taste.

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Waffle Iron Cookies

Added by Marsha Baker Marsha from Pioneer, OH (pop. 1,405) says: Have you ever tried this unique idea? I use to make these when my kids were young, and was tickled when I came across the recipe recently. Cook time: Difficulty: Prep time: 5 Min Serves: 15 or more Ingredients - 1/2 c margarine - 1 c all purpose flour - 4 Tbsp baking cocoa, heaped - 1 tsp vanilla extract - 2 eggs - 1/2 tsp salt - 3/4 c white sugar Directions 1. In medium bowl, melt margarine and cocoa. Stir in eggs, sugar, flour, vanilla and salt. Drop by teaspoonsful onto hot waffle iron, baking several at a time. 2. Bake about 45 seconds. (Each waffle iron temp may vary?) Frost when cool. If you really want to splurge, top a warm cookie with ice cream and fudge topping! Your kids will love it.

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Holiday Desserts

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Aunt Toot's Rice Pudding
Hazel Urban

1 cup regular rice 1 quart water 2 tsp. butter 1 tsp. vanilla 1 cup sugar 2 eggs 2 large cans evaporated milk Rinse rice to remove starch. Add water & pinch of salt. Simmer rice until tender and water is absorbed. Remove from stove and add butter and vanilla. In another pan, beat sugar and eggs well. Add one can of milk and beat, repeating with second can. Add rice slowly and stir well. Return to stove and bring mixture to full boil, stirring constantly. Sprinkle with cinnamon and refrigerate to set. This recipe belongs to Harry's Aunt Toot. She was the best....Aunt, friend & cook!

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Cherries Jubilee
Chrystal Primm Corbitt (My Grandma Primm's recipe) 8 oz. cream cheese, softened 1 cup powdered sugar 2 pkgs Lucky Whip 2 cans of cherry pie filling Make a graham cracker crust for a 9x13 baking dish (graham cracker crumbs, butter and sugar) Sorry, I don't have exact amounts. Prepare lucky whip as directed on package. Beat in cream cheese until smooth. Mix in powdered sugar and blend until creamy. Spread over crust, top with cherry pie filling. Chill in fridge until set.

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Chocolate Eclair Dessert
Marlu Gibson 2 small boxes of French Vanilla pudding. 1 8oz. tub of Cool Whip 1 can of Chocolate Frosting. Put pudding in bowl add 3 cups of milk. Mix with mixer. Fold in Cool Whip. Line a 9x13 pan with Graham crackers. Pour half of pudding mix over crackers add another layer of graham crackers. Add rest of pudding and another layer of crackers. Refrigerate for 2 hours then frost with chocolate frosting dark choc is best. Refrigerate overnight, crackers need to soften. Cut in small squares and serve.

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Christmas Pudding / Carrot Pudding
From Anita This Christmas Pudding (Carrot Pudding) recipe was brought to Canada from Scotland by my Great Grandfather; we always have it with Christmas dinner.

1 1/3 cups carrots - grated or put through meat grinder 1 1/3 cups potato - grated or put through meat grinder 1 1/3 cups suet 1 1/3 cups sugar - dark brown 1 1/3 cups raisins 1 1/3 cups currants 1/4 cup peel - glazed 1 1/3 cup flour - all-purpose 1 tsp baking powder 1 tsp baking soda 1 tsp cinnamon 1/4 tsp cloves 1 tsp vanilla 2/3 cup milk ( sour ) or water Add the baking powder, cinnamon and cloves to the flour. Stir in the first 7 ingredients. Put soda and Vanilla into the water/milk mix thoroughly combine with the flour mixture. Mix thoroughly. Put in a greased oven-proof glass bowl, put in steamer. Steam for 4 hours and Keep water boiling. Top with Pudding sauce. Pudding Sauce 1 1/3 Cups Sugar - white 3 Heaping tablespoons Cornstarch Water - cold (1 - 2 Tablespoons) 1/2 teaspoon Butter 1 Teaspoon Vanilla 4 - 5 Cups Water - Boiling Optional: Dash Cinnamon Combine sugar and cornstarch. Moisten with cold water just enough to blend. Put on heat and add boiling slowly until desired consistency. Add butter, Vanilla and cinnamon Page 380

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Note: to make milk sour remove 1 Tbs of milk and add 1 Tbs of lemon Juice or Vinegar. Do not use electric mixer it will chop all the fruit and burn out your mixer!

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Classic Creamy Cheesecake

Servings:Serves 12 Ingredients Graham Cracker Crust About 11 double graham crackers, broken into pieces (or 1-1/2 cups graham cracker crumbs ) 2 tablespoons granulated sugar 5 tablespoons unsalted butter, melted Filling 1 pound cream cheese, softened to room temperature 1 cup granulated sugar 6 large egg yolks 3 tablespoons fresh lemon juice 1-1/2 teaspoons pure vanilla extract 1/4 teaspoon table salt 3 cups sour cream Directions Heat the oven to 350 degrees F. Grease the bottom and sides of an 8 x 2-1/2-inch or higher springform pan. Make the crust: In a food processor, process the graham crackers and sugar until the cookies are fine crumbs, about 20 seconds. Add the melted butter and pulse about 10 times just until incorporated. (Alternatively, seal the cookies Page 382

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in a heavy-duty plastic bag and use a rolling pin to crush them into fine crumbs. Transfer to a bowl, add the sugar, and toss with a fork to blend. Stir in the melted butter and toss to incorporate.) Using your fingers or the back of a spoon, press the mixture into the base of the prepared pan and partway up the sides. Use a flat-bottomed, straight-sided glass to smooth the crumbs over the bottom and farther up the sides (but not all the way to the top). Be sure to press the bottom thoroughly so that the crumbs are evenly distributed. Lay plastic wrap over the crumbs to keep them from sticking to your fingers, and use your fingers to continue pressing the crust to a thin, even layer. Wrap the outside of the pan with a double layer of heavy-duty aluminum foil to prevent leaking. Cover the crust with plastic wrap and refrigerate until needed. In the large bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese and sugar until very smooth, about 3 minutes, scraping the bowl and beaters as needed. Beat in the egg yolks, beating until the batter is smooth and scraping down the sides as necessary. Add the lemon juice, vanilla, and salt and beat until incorporated. Beat in the sour cream just until blended. Bake the cheesecake: Pour the batter into the prepared springform pan. Set the pan in a larger pan (a 12 x 2-inch cake pan or a roasting pan) and surround it with 1 inch of very hot water. Check that the oven is at 350 degrees F and bake the cake for 45 minutes. Turn off the oven without opening the door and let the cake cool for 1 hour. Transfer the cheesecake to a rack (the center will still be jiggly) and cool to room temperature, about 1 hour. Cover the pan with plastic wrap and refrigerate for at least 6 hours or overnight. Unmold and slice the cheesecake: Be sure the cheesecake is thoroughly chilled. Have ready a serving plate and another flat plate that's at least as wide as the springform and covered in plastic wrap. Wipe a hot, damp cloth around the outside of the ring (or use a hair dryer). Run a metal spatula or a thin knife inside the ring. Release and gently loosen the ring and then lift it off. Set the plate with the plastic wrap on top of the cheesecake and carefully invert the pan. Heat the base of the springform with a hot, damp cloth or hair dryer and lift it off. Set the serving plate lightly on the bottom of the cheesecake (which is now facing up) and reinvert the cake. Lift off the plasticwrapped plate. To cut neat slices, use a sharp, thin-bladed knife dipped in hot water (shake off excess drops) between each slice.

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Cream Puffs
Stuff these puffs with whipped cream or lemon curd for an easy dessert recipe, or tuck chicken salad inside for a simple sandwich.

Prep Time: 25 mins Total Time:1 hr 5 mins Servings:Makes 12 cream puffs Ingredients 1 cup water 1/2 cup butter 1/8 teaspoon salt 1 cup all-purpose flour 4 eggs 3 cups whipped cream, pudding, or ice cream Powdered sugar (optional) Directions Preheat oven to 400 degrees F. Grease a baking sheet. In a medium saucepan combine water, butter, and salt. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. Add eggs, one at a time, beating well with a wooden spoon after each addition. Drop 12 heaping tablespoons of dough onto prepared baking sheet. Bake for 30 to 35 minutes or until golden and firm. Transfer cream puffs to a wire rack and let cool. Page 384

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Cut tops from puffs; remove soft dough from inside. Fill with whipped cream, pudding, or ice cream. Replace tops. If desired, sift powdered sugar over tops.

Makes 12 cream puffs

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Den’s ice cream recipe
       1 tin of coconut milk 2 egg yolks about 4 tablespoons of coconut oil in liquid form juice of a lime and the zest 150 ml water a packet of gelatin or carageen to make up 1 pint of jelly sweetener of your choice.

Method Prepare the gelatin or carageen in the water according to the instructions on the packet and stir well to make sure it dissolves. Blend the coconut milk (both the more solid cream and the milk from the tin), virgin coconut oil and egg yolks together thoroughly, add the lime juice and zest and blend again then add the water/gelatin mix and blend again. At this point I add my sweetener. I use either a herb called stevia or a sweetener called splenda. The freezing of the ice cream will make the taste less sweet than it tastes at this stage, so I add enough sweetener to make the mix taste a bit too sweet. This needs a little experimentation and the results depend on the sweetener you use and how sweet you like it. Then I pour it into my ice cream maker and 20 minutes later I have a wonderfully healthy coconut and lime ice cream. You could pour it into a container and freeze it in the freezer if you don't have an ice cream maker. Notes I also use a few drops of lime oil, which adds a wonderful kick but it's very hard to find here in the UK. I got mine from the American Spice Company. You could do the same with lemon oil, which is easier to find here, or if you want more lime flavour add the zest of another lime. The gelatin or carageen jelly mix is to stop the ice cream freezing solid in the ice cream maker. Without sugar it would start to go solid very quickly and ruin your machine. The jelly replaces the action of the sugar so that you can churn the ice cream without a disaster. Be warned, after it has been frozen in your freezer it will need some time to thaw out before eating as it will freeze very hard. Commercial ice creams have sugar as well as other additives that stop ice cream from freezing solid, but homemade ice cream sets rock hard. As I use a machine to churn my ice cream I don't know if the coconut oil would come out of suspension if you simply made up the mix and put it into the freezer to set. I haven't tried this yet. I hope you enjoy it as much as I do.

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Dream Cream Puffs
Low in fat and calories, these light and airy chocolate dessert puffs are filled with a fat-free, minty chocolate filling.

Prep Time: 25 mins Total Time:1 hr 55 mins Servings:8 servings

Ingredients Nonstick cooking spray 1/2 cup water 2 tablespoons butter or margarine 1/2 cup all-purpose flour 2 eggs 1 4-serving-size package instant chocolate pudding mix or reduced-calorie regular chocolate pudding mix 2 cups fat-free milk 1/8 teaspoon peppermint extract Sifted powdered sugar Fresh strawberries (optional)

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Directions Lightly coat a baking sheet with cooking spray; set aside. In a small saucepan combine water and butter. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. Add eggs, 1 at a time, beating well with a wooden spoon after each addition. Drop mixture in 8 mounds, 3 inches apart, on the prepared baking sheet. Bake in a 400 degree F oven about 30 minutes or until golden. Transfer cream puffs to a wire rack; cool. Cut tops from cream puffs; remove soft dough from inside. Cool completely on a wire rack. Meanwhile, for filling, prepare pudding mix according to package directions using the fat-free milk. Stir in peppermint extract. Cover surface with plastic wrap. Chill. To serve, spoon about 1/4 cup of the filling into the bottom half of each cream puff. Replace tops. Sprinkle with sifted powdered sugar. If desired, garnish with fresh strawberries. Makes 8 servings.

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Easy Peach Cobbler
topping 1 Cup of sugar 1 cup of milk 1 cup self rising flour mix together save In a 9x9 inch baking pan melt 1/2 cup butter pour into pan add either 1 large can of sliced peaches in heavy syrup or 4-5 fresh sliced peaches sprinkled with a few tbl of sugar put peaches either canned or fresh on bottom of the pan add topping to cover peaches ,it will go all throught them no need to stir bake at 400 45-50 minutes great warm > ideas... scoop of vanilla ice cream on top

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Ice Cream-Strawberry Strata
Everyone loves ice cream cake, but why buy one when you can make this lavish-looking dessert in no time?

Servings:Serves 12

Ingredients Strawberry Sauce 2 pounds fresh strawberries, chopped, 3 or 4 reserved for garnish 2/3 cup fresh orange juice 1/3 cup sugar 1 teaspoon balsamic vinegar, optional 1 tablespoon cornstarch Cake 1 quart ice cream or frozen yogurt 2 7-ounce packages crunchy ladyfingers 3/4 cup crumbled amaretti and/or chocolate wafer cookies 1/2 cup toasted slivered almonds

Directions To make Strawberry Sauce: Combine strawberries, orange juice, sugar, vinegar, if using, and 1/2 cup water in medium saucepan. Bring to a simmer, and cook over medium-low heat 7 minutes, or until strawberries are soft. Dissolve cornstarch in 1/4 cup water, and stir into strawberries. Simmer 2 to 3 minutes, or until mixture thickens, stirring often. Transfer to blender, and puree until smooth. Cool. Page 390

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To make Cake: Remove ice cream from freezer to soften while preparing ladyfingers. Dip 12 ladyfingers in strawberry sauce until softened. Cut in half, and use to line inside rim of 9-inch springform pan, standing ladyfingers vertically, edge to edge, rounded tops up. Dip and cut 12 more ladyfingers in half diagonally, and fit in bottom of springform pan, laying ladyfingers side by side, pointed ends toward middle, like spokes in a wheel. (Refit any broken ladyfingers.) Spread half of ice cream over bottom layer of ladyfingers. Top with half of Strawberry Sauce. Repeat layering with remaining ladyfingers, ice cream, and Strawberry Sauce. Top with crumbled cookies and slivered almonds. Wrap Cake in plastic wrap or aluminum foil, and freeze at least 4 hours. To serve: Remove from freezer, release springform rim, and let Cake stand 10 minutes. Dip large knife in hot water; wipe dry, then slice into 12 wedges.

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Fat Man's Misery
Chrystal Primm Corbitt 1 stick of butter, melted 1 cup flour 1 cup nuts (whatever you would like to use) Combine this and bake at 350* for 25 minutes or until golden brown. Cool completely. (I use an 8x8 square dish) 1 cup sugar 8 oz. cream cheese, softened 1 cup cool-whip Mix sugar and cream cheese well. Fold in cool-whip. Pour this on the crust you made. 1 large box (8 serv) instant chocolate pudding mix 2 1/2 cups milk Mix this well and pour on top of first layer. Top with more cool-whip Place in the fridge overnight. I could eat this whole thing!! It is so yummy!

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Pear & Ginger Cheesecake
Softened dried pears give this low-fat cheesecake much of its body. For the best taste, let it rest for 24 hours in the refrigerator.

12 servings Ingredients
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6 dried pear halves, chopped 1/3 cup crystallized ginger 1/2 cup water 1 cup low-fat granola, (without dried fruit) 16 ounces nonfat or low-fat cottage cheese, (1 3/4 cups) 16 ounces nonfat cream cheese 1/2 cup granulated sugar 1/4 cup packed light brown sugar 3 large eggs 1/3 cup all-purpose flour 2 teaspoons vanilla extract

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Preparation 1. Preheat oven to 325 degrees F. Coat a 9-inch springform pan with cooking spray. 2. Place pears, ginger and water in a medium saucepan; bring to a simmer over medium heat. Reduce heat to a gentle simmer, cover and cook until the liquid has been absorbed and the fruit is softened, 10 to 14 minutes. 3. Meanwhile, process granola in a food processor or blender until finely ground. Pour it into the prepared pan; turn and tilt the pan to coat the sides and press down into the bottom to make an even layer. 4. Transfer the pear mixture to a food processor; process until a coarse paste forms, scraping the sides of the bowl as necessary. Let cool for 10 minutes. Add cottage cheese and cream cheese; process until combined. Add granulated and brown sugars; process until smooth, scraping the sides as necessary. With the processor running, add eggs one at a time. Add flour and vanilla; process until creamy. Pour the batter into the prepared pan. Rap the pan against the counter a few times so the granola on the sides falls onto the batter, forming a decorative edge. 5. Bake the cheesecake until set, without a jiggle at the center when the pan is tapped, about 50 minutes. Turn the oven off. Let the cheesecake stand in the oven, with the door ajar, for 1 hour. 6. Transfer the cheesecake to a wire rack to cool for 1 hour. Cover with plastic wrap and refrigerate for at least 4 hours before serving.

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Perfect Bread and Butter Pudding
Gayle Mann Serves 4 50g currants, raisins or sultanas, or a mixture, optional 3 tbsp brandy, optional 200ml whole milk Vanilla pod, halved Zest of ½ lemon 75g slightly salted butter 8 slices of slightly stale white sourdough, fruit bread or panettone, cut into triangles 3 eggs 2 tbsp caster sugar 100ml double cream 1 tbsp demerara sugar Nutmeg, to grate 1. If you're using panettone or fruit bread, you can skip this step if you like. Put the dried fruit into a small cup and pour over the brandy to cover. Cover tightly and leave to soak overnight. 2. When you're ready to make the pudding, put the milk into a small pan with the vanilla pod. Bring to a simmer, then turn off the heat, add the lemon zest and allow to cool. 3. Meanwhile, butter the bread and your baking dish and arrange half the slices in overlapping rows inside. Beat the eggs together with the sugar until well mixed, and then remove the vanilla pod from the milk and discard before beating the milk and the cream into the egg mixture. Pour a little more than half over the bread, add the soaked fruit if using, and leave for 20 minutes. 4. Pre-heat the oven to 180C. Arrange the rest of the bread in a second layer in the baking dish and drizzle over the rest of the custard. Dot with the rest of the butter, scatter with demerara sugar and grate some nutmeg over the top. 5. Place in a roasting tin and and fill halfway with water to make a bain marie. Cook for 35 – 45 minutes until golden brown. Allow to stand for 10 minutes before serving. A childhood favourite so obviously I omit the brandy!

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Scottish Tablet
Gayle Mann Scottish Tablet is not as it sounds, something to write on, it is a sweet Scottish, fudge-like, extremely sugary candy. Scottish tablet contains sugar, butter and condensed milk and as you can see in this Scottish Tablet recipe is easy to make. Warning though - it is seriously moreish if you have a sweet tooth. Prep Time: 5 minutes Cook Time: 30 minutes Total Time: 35 minutesIngredients: •1 pint/500ml water •8oz/225g butter, chopped into pieces •4 lbs/1.8kg super fine/caster sugar •1lb/450g of condensed milk •Optional •Flavorings as desired* Preparation: •Butter a 12" x 4"/30cm x 10cm or 7"/18cm square tin. •In a heavy based 4-pint sauce pan heat the water to a low simmer then add the butter. Stir until melted. Add the sugar and stir until all the sugar has dissolved. Raise the heat to high and bring the sugar to a hard boil for 5 minutes (the mixture should boil really fiercely which helps to reduce the liquid and colour the mixture) stirring all the time to prevent the sugar from sticking and burning. If you have a thermometer take the temperature to 120°C/ 250 °F (also known as hard ball stage in candy and toffee making). •Once the sugar is boiling, slowly add the condensed milk - TAKE CARE - the sugar is at a very high temperature and may splatter. Stir well then lower the heat and simmer for 20 mins. The mixture will bubble and resemble a moon crater, but don't be put off, keep cooking. The mixture will also start to slightly darken. •After twenty minutes remove the pan from the stove and beat the mixture vigorously for 5 mins, add any optional flavorings (see note below). •Pour into the greased pan and when the tablet is cool but still soft, cut into 1" squares. Once completely cold wrap in greaseproof paper and store in an airtight tin. *Tablet can be flavored as desired; favorites include peppermint, whisky or vanilla add a few drops to taste. This is seriously scrummy and addictive!!!

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Struffoli Honey Balls

Growing up in an Italian family in New York it wouldn't be Christmas without Struffoli. They are small honey balls that are fried and so yummy. Perfect for the holidays. Servings: 6-8 Ingredients: 1 up All Purpose Flour ¼ tsp Salt 2 Large Eggs

½ tsp Grated Lemon or Orange Zest Vegetable Oil, for frying 1cup Honey Multicolored Candy Sprinkles, diced candied orange peel, candied cherries or toasted sliced almonds Directions: In a large bowl, combine the flour and salt. Add the eggs and zest and stir until well blended. Turn the dough out onto a lightly floured board and knead until smooth. Add a little more flour if the dough seems sticky. Shape the dough into a ball, cover with an overturned bowl, and let rest for 30 minutes. Cut the dough into 1/2-inch slices. Roll each slice between your palms into a 1/2-inch thick rope and cut the rope into 1/2-inch nuggets. If the dough feels sticky, use a tiny bit of flour to dust the board or your hands. Pour about 1-inch oil into a wide heavy saucepan or a deep fryer. Heat the oil to 370 degrees or until a small bit of the dough dropped into the oil sizzles, swims rapidly round the pan, and turns golden brown. Slip just enough struffoli into the pan to fit without crowding. Cook, stirring once or twice with a slotted spoon, until crisp and evenly Page 397

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golden brown, 1 to 2 minutes. Remove with the slotted spoon and drain on paper towels. Continue with the remaining dough. When the struffoli are all fried, gently heat the honey just to a simmer in a large saucepan. Remove from the heat, add the struffoli, and toss well. Pile the struffoli on a plate. Decorate with multicolored sprinkles.

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Holiday Main Dishes

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After-Christmas Turkey Potpie

Need ways to use up leftover turkey? This is what I like to do. The cubed poultry, tender vegetables and herbs encased in a flaky crust is a favorite at our house. 6 ServingsPrep: 30 min. Bake: 55 min. Ingredients
           

1 cup sliced carrots 1 cup finely chopped onion 1/2 cup chopped celery 1/2 teaspoon dried thyme 1/8 teaspoon pepper 3 tablespoons butter 2 cups cubed cooked turkey 1 tablespoon all-purpose flour 1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted 1 cup frozen cut green beans, cooked and drained Pastry for double-crust pie (9 inches) 1 tablespoon milk

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Directions
         

In a skillet, saute carrots, onion, celery, thyme and pepper in butter until vegetables are crisp-tender. In a large resealable plastic bag, combine turkey and flour; shake to coat. Add turkey, soup and green beans to the vegetable mixture; mix well. Line a 9-in. pie plate with bottom crust. Add turkey mixture. Roll out remaining pastry to fit top of pie; seal and flute edges. Cut slits in pastry. Brush with milk. Cover edges loosely with foil. Bake at 350° for 55-65 minutes or until golden brown. Serve warm. Yield: 6 servings.

Nutrition Facts: 1 serving (1 piece) equals 516 calories,

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Almond Chicken & Strawberry-Balsamic Sauce

Crispy chicken with a sweet-tart sauce is served alongside wilted spinach for this special meal. Virginia Anthony of Jacksonville, Florida says, “I created the recipe many years ago for a contest, and it won the Grand Prize! It’s easy to make and comes off as very elegant.” 4 ServingsPrep: 20 min. Cook: 20 min.

Ingredients
          

1/2 cup panko (Japanese) bread crumbs 1/3 cup unblanched almonds, coarsely ground 1/2 teaspoon salt 1/4 teaspoon pepper 4 boneless skinless chicken breast halves (4 ounces each) Butter-flavored cooking spray 3 teaspoons canola oil, divided 1/4 cup chopped shallots 1/3 cup reduced-sodium chicken broth 1/3 cup strawberry preserves 3 tablespoons balsamic vinegar Page 402

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 

1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed 1 package (9 ounces) fresh baby spinach

Directions In a large resealable plastic bag, combine the bread crumbs, almonds,salt and pepper. Add chicken, one piece at a time, and shake to coat. In a large nonstick skillet coated with butter-flavored spray, cookchicken in 2 teaspoons oil over medium heat for 4-5 minutes on eachside or until juices run clear. Remove and keep warm. In the same pan, cook shallots in remaining oil until tender. Stir in the broth, preserves, vinegar and rosemary. Bring to a boil. Reduce heat; simmer for 5-6 minutes or until thickened. Meanwhile, in a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-5 minutes or until wilted. Drain; serve with chicken and sauce. Yield: 4 servings. Nutrition Facts: 1 chicken breast half with 1/4 cup spinach and 2 tablespoons sauce equals 349 calories, 13 g fat (2 g saturated fat), 63 mg cholesterol, 476 mg sodium, 31 g carbohydrate, 3 g fiber, 29 g protein.

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Almond-Crusted Pork Loin

This pork loin topped with an almond crust turns into a flavor explosion when paired with homemade fresh salsa. Almond Board of California 4 ServingsPrep: 35 min. Bake: 1 hour + standing Ingredients
     

Vegetable oil spray 6 ounces slivered California almonds (1-1/4 cups chopped) 2 medium garlic cloves, crushed Salt and freshly ground pepper to taste 2 egg whites 1 1/2-pounds boneless pork loin

SALSA:
    

2 medium tomatoes, diced (about 2 cups) 1/2 cup diced red onion 1 jalapeno pepper, seeded and chopped 1 teaspoon ground cumin 2 tablespoons lime juice Page 404

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 

1/4 cup chopped fresh cilantro Salt and freshly ground pepper to taste (optional)

Directions Preheat oven to 375°F. Line a roasting pan with foil and place a meat rack on the foil. Spray with vegetable oil spray. Coarselygrind almonds in a food processor. Mix almonds, garlic and salt and pepper to taste in a bowl. Set aside. Whip egg whites to form soft peaks. Remove visible fat from the pork. Roll the pork in the egg whites and then in the almond mixture. Roll once more in the egg whites and in the almond mixture again. Place pork on the rack and press any remaining almonds onto the pork. Roast 1 hour, or until a meat thermometer reads 160°F. Remove from oven and let rest for 15 minutes. Mix the salsa ingredients together. Taste for seasoning. Add salt and pepper if needed. Serve with pork. Yield: 4 servings (2 cups salsa). Nutrition Facts: 499 calories, 30 g fat (5.9 g saturated fat), 85 mg cholesterol, 140 mg sodium, 14 g carbohydrate, 6 g fiber, 46 g protein.

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Memory People Holiday Cookbook 2011
Alice Springs Chicken
Tina Gatson from OutBack Steak House 4 boneless skinless chicken breasts, 1/2 " thick honey mustard 6 slices bacon, sliced in half 1/2 teaspoon McCormick's Season All 1 cup sliced mushrooms, drained 3 cups shredded colby or 3 cups monterey jack cheese Directions: 1Rub chicken breast with Seasonal All and set aside to marinate for 1 hour. 2While the breast is marinating fry bacon crisp and drain. 3Sauté chicken breasts on medium heat in pan with just enough oil to prevent sticking. 4Cook on both sides until a slight golden color and cooked in the middle but not dry. 5Remove from pan and place in a 9 x 13 dish. 6Spread chicken breast with honey mustard, cover with a layer of shredded cheese. 7Bake at 350 degrees about 15 minutes or until cheese melts.8Sprinkle with parsley and extra honey mustard may be served on the side. This is so good !!

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Memory People Holiday Cookbook 2011
Always-Tender Roasted Turkey

For years I prepared my Thanksgiving turkey only to have it turn out dry. That's when I decided to give this recipe a try. Baking the bird in an oven bag keeps it moist and tender...and there's no basting involved.—Shirley Bedzis, San Diego, California

22-24 ServingsPrep: 30 min. Bake: 3 hours + standing

Ingredients
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1/4 cup butter, softened 6 garlic cloves, minced 1 turkey (22 to 24 pounds) 2 teaspoons salt 2 teaspoons pepper 1 tablespoon all-purpose flour 1 turkey-size oven roasting bag 4 celery ribs, coarsely chopped 2 medium onions, sliced

Directions Page 407

Memory People Holiday Cookbook 2011
In a small bowl, combine butter and garlic. Pat turkey dry. Carefully loosen skin of turkey; rub butter mixture under the skin. Sprinkle salt and pepper over skin of turkey and inside cavity. Skewer turkey openings; tie drumsticks together. Place flour in oven bag and shake to coat. Place oven bag in aroasting pan; add celery and onions. Place turkey, breast side up, over vegetables. Cut six 1/2-in. slits in top of bag; close bag with tie provided. Bake at 350° for 3 to 3-1/2 hours or until a meat thermometer reads 180°. Let stand for 15 minutes before carving. Skim fat and thicken drippings if desired. If preparing turkey the day before, pour drippings into a measuring cup; skim fat. Arrange slices in an ungreased shallow roasting pan; pour drippings over turkey. Cool completely. Cover and refrigerate overnight. The next day, bake at 350° for 45-65 minutes or until heated through. Yield: 22-24 servings. Nutrition Facts: 8 ounces cooked turkey equals 512 calories, 24 g fat (8 g saturated fat), 230 mg cholesterol, 375 mg sodium, 2 g carbohydrate, trace fiber, 67 g protein.

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Memory People Holiday Cookbook 2011
Almost Hamburger Helper
Laura Churchill Here's a mix you can make in place of buying Hamburger Helper. Convenient to have on hand, and much healthier than those processed box mixes.          2 cups nonfat dry milk (see note for substitute) 1 cup cornstarch 1/4 cup beef bouillon powder 2 tablespoons onion flakes 1 teaspoon dried basil 1 teaspoon dried thyme 1 teaspoon black pepper 2 tablespoons dried parsley 1 tablespoon garlic powder

Mix the ingredients together and store in an air-tight container. Note if you don't like to use dry milk: Omit dry milk from mix recipe. Reduce water in following dinner recipes by 2/3 cup. Add 2/3 cup regular milk. Use mix as a base for the following dinners.

Chili Mac:       1 lb ground beef, browned and drained 1 cup water 1/2 cup macaroni noodles (uncooked) 2 cans chopped tomatoes 1 T chili powder 1/2 cup mix

Combine all and simmer 20 minutes or until macaroni is cooked

Stroganoff:      1 lb. ground beef, browned and drained 2 cup water 1/2 cup mix 2 cup uncooked egg noodles 1/2 cup sour cream

Combine all except sour cream. Simmer 20 minutes or until noodles are tender. Stir in sour cream and serve. Page 409

Memory People Holiday Cookbook 2011
Potato Beef Casserole:      1 lb ground beef, browned and drained 3/4 cup water 6 potatoes, peeled and thinly sliced 1 cup frozen mixed veggies 1/2 cup mix

Combine all and simmer, covered, until potatoes are tender, about 30 minutes, stirring occasionally. Remove cover and cook until excess water is evaporated.

Quick Lasagna:         1 lb ground beef, browned and drained 1/2 c mix 1 onion, chopped 2 c water 16 oz tomato sauce 3 cup lasagna noodles, uncooked, broken in bits 1/4 cup parmesan cheese 2 cup mozzarella cheese, shredded

Combine all except mozzarella in large skillet. Bring to a boil, let simmer for 15 minutes or until noodles are cooked. Top with mozzarella. Turn off heat and let cheese Edited to substitute for regular milk for dry milk for those who object to using it

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Memory People Holiday Cookbook 2011
Barbecue Sauce
Charlotte Bamsch          1/4 C. Wesson oil 3/4 C. chopped onions 3/4 C. catsup 3/4 C. water 1/3 .C lemon juice 3 T. sugar 3 T. worchestershire sauce 3 T. mustard 2 tsp. black pepper

Cook onions in oil til tender. Stir in the rest of the ingredients. Cook slowly for 15 minutes. My dad owned a barbecue shop for a number of years and this is the recipe he used....he was famous around here for it. It's the only sauce my family will eat.

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Memory People Holiday Cookbook 2011
Beef Barbecue (Sloppy Joes)
Hazel Urban

2 lbs. ground beef 1 medium onion, chopped 3/4 cup brown sugar 1 1/2 tsp. salt 1 1/2 - 2 cups ketchup 1 Tbsp. Worcestershire sauce pepper to taste 1 Tbsp. mustard Brown ground beef and onion together in large skillet; drain excess grease. Add remaining ingredients. Heat through and simmer on low until flavors are blended. Adjust seasonings to taste. Serve on rolls.

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Memory People Holiday Cookbook 2011
Beverly Turkey Recipe
Laura Churchill

this is how a southern girl cook her turkey at night when it is hot out side START cooking about 1 HOUR around 8 pm 20 TO 23 LB turkey defosted salt pepper onion powder garlic powder fill the cavity with veggies 2 to 3 onion cut into fourth 2to 3 cerely stalks each stack cut into thirds 2 to 3 carrots peeled cut into fouth giblets,heart liver 7 cups warm water put the turkey in a big deep roasting pan beast side up season your turkey with salt, pepper, onion n garlic. place the turkey in to your cold oven add the giblets. n etc beside the turkey add the 7 cups warm water into the roast pan . side the oven rack into oven. turn on oven to 450 degee F. when the oven is up to 450 f then time it cook uncover for 60 minutes at 450 f. TURN OFF oven. DO NOT OPEN OVEN UNTIL next MORNING cooking n resting time is 8 to 9 hours. when you open the door the meat should be almost falling off the bone. take out the turkey to make 7 cups of gravy puree the giblets ect and carrots n celery, onion put it back into the turkey flavor water . make a rue out flour and tap water and to thicken to make gravy. for 12 lb turkey cook for 1 hour at 450 f and resting[ in hot oven without heat on] in a hot oven 8 hours

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Memory People Holiday Cookbook 2011
Biscuit Pizza Pot Pies

Looking for a hearty dinner? Then check out this beef pot pie made using Pillsbury® Grands!® Frozen Buttermilk Biscuits that is ready in 45 minutes. INGREDIENTS: ½ lb lean (at least 80%) ground beef or Italian sausage ¼ cup chopped onion 1 can (8 oz) pizza sauce ½ cup sliced fresh mushrooms ½ cup shredded mozzarella cheese 2 Pillsbury® Grands!® Frozen Buttermilk Biscuits 2 teaspoons shredded or grated Parmesan cheese DIRECTIONS:
 

Heat oven to 400°F. Grease two 10-oz custard cups or 12-oz (1 1/2-cup) casseroles. In 8-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Stir in pizza sauce and mushrooms; heat to boiling, stirring occasionally. Reduce heat; simmer uncovered 5 minutes, stirring occasionally. Spoon mixture into casseroles. Sprinkle 1/4 cup mozzarella cheese on each. Top each with frozen biscuit; sprinkle with Parmesan cheese. Place custard cups on cookie sheet with sides. Bake 18 to 22 minutes or until biscuits are deep golden brown.

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Memory People Holiday Cookbook 2011
Broccoli Cheese Soup
Gwen Hillman

Chop 4 cups fresh broccoli into spoon size pieces. Sprinkle with lemon pepper. Cover with milk. When it starts to boil add 2 Tbsp butter and 2 cups grated cheddar cheese. When cheese and butter are melted add cornstarch and water mixture to thicken more. Pepper to taste. When serving if you’re a really big cheese fan, sprinkle grated cheese on top. You have to stir this a lot while cooking.

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Memory People Holiday Cookbook 2011
Bubble And Squeak
Marcus Bennett

The name of this dish is due to the sounds that are emitted during cooking, the cabbage bubbles as it is boiled and then squeaks in the frying pan. NOTE: This classic British dish originally contained beef along with the leftover cooked potatoes and cabbage, though today people don't generally bother with the meat. 1 ounce butter, margarine or 1 ounce bacon fat 1 onion, finely chopped 1 lb potato, cooked and mashed 8 ounces cabbage, boiled ground beef (optional) or lamb (optional) Directions: 1. Melt the butter in a large frying pan, add the onion and fry for a few minutes until softened, stirring frequently. 2. Add the potatoes and cabbage. 3. If you are including the beef, add this as well. 4. Fry over a medium heat for about 15 minutes until brown then serve. 5. Omit the beef and lamb and bacon fat for Vegetarian.

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Memory People Holiday Cookbook 2011
Broccoli and Rice Casserole
Sharmel Gray

1 (10 oz) pkg fresh broccoli 1/2 cup chopped onion 1/2 cup margarine 1 1/3 cups cooked rice 1 (8 oz) jar of Cheez Whiz 1 (10 3/4 oz) can cream of mushroom soup Combine broccoli with onion and cooked as directed on broccoli box. Combine vegatables with remaining ingredients. Pour into a greased casserole dish. Bake at 350 for 20 minutes

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Memory People Holiday Cookbook 2011
Charcoal Grill Turkey
Laura Churchill 2009 xmas time on out side charcoal grill it was not raining or snowing prep time 1 hr rest time 11 hours defrost time 3days n 6 hrs cooked time 3 hours outside temp 32 to 50 cooking outside temp was 40 degree while cooking the bird ingredients 16 to 17 lbs jenny turkey frozen 10 lb ice cooler 1 cup soft butter 4 tablespoon each herbs sage,allspice,Oregano garlic power,kosher salt,pasley 1 cerely stalk 2 carrots cut in in half 1 onion cut into 1/4 to thaw a turkey [defrost time 3days n 6 hrs] 16 to 17 lbs jenny turkey frozen 10 lb ice cooler bought a 16 to 17 lb frozen turkey put into cooler with 10 lbs of ice leave it outside temperature range was in the 30s during the day and night was upper 20s and the 3rd day temp was in the 50. if did not defrost full bag of ice still at 4pm took of and put in the sink and defrost for 6 hours in cold water change the water every 30 minutes. cut to net and bag off and clean the bird make sure you take the neck out[up by he neck area] n bag of liver, heart, lungs in the gravy notes: my outside temperature range was in the 30s during the day and night was upper 20s and the 3rd day temp was in the 50. 15 lbs charcoal on hand might used 10 lb 5 lbs hickory or mesque wood big pieces outside charcoal grill

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Memory People Holiday Cookbook 2011
and enough water to soak the wood in and a oval pan cook turkey in or your turkey pan 1 gal water big enough pan tin foil pan to hold gal of water 16 to 17 lbs jenny turkey thaw 1 celery stalk in 1/3 2 carrots cut in in half 1 onion cut into 1/4 4 tablespoon each herbs in 1 cup soft butter sage,allspice,oregano garlic power,kosher salt,parsley rub the rub butter under the skin of the bird by the breast and and rub on the legs put it in the refrig over night at least 10 hours 10 pm to 8am uncover take the turkey out of the frig for 1 hour before cooking. add the vegetables in the cavity put the beast down in pan and pour broth in the pan before add it indirect grill heat 1 quart chicken broth 1 gal water in a tin foil pan and 8 big piece of hickory or mesque soak in water for 20 minutes start your heat your 5lb coals until u see them gray color used about 5 lbs of coals and then add 3 lb more charcoal on top then put the pan of water on top of the charcoal then arange the soak wood piece around the water bath pan. then put the grill rack on top of it. closes the cover until the grill temp is about 350 degree. put the turkey beast down in pan and pour broth and turkey parts in the pan before add it to indirect grill heat close the cover cook for 1 hour than turn over the turkey on the back add more coals to maintain temp at 325 and cook it[about 2 hour more] until meat temp is 170 degree .let it rest for 20 minutes before cutting. if the bird get to dark cover it with tin foil turkey gravy glass jar about 28 oz 1/2 cup flour about 1cup water i put the flour into the glass jar add it fill it halfway a then i fill up jar to 3/4 with tap water and shake it up until smooth them pour into the chicken booth slowly over medium heat stir it all the time until thicken until u like the gravy Page 419

Memory People Holiday Cookbook 2011
Cheesy Vegetable Chowder
Hazel Urban

1/2 cup chopped onion 1 clove garlic (mined) 1 cup scliced celery 3/4 cup sliced carrots 1 cup cubed potatoes 3 1/2 cups chicken broth (G. Washington Gold Boullion & 4 cups water is good) 1 17 ounce can whole kernal corn (drained) 1/4 cup butter or margarine 1/4 cup flour 2 cups milk 2 cups (8 0z.) shredded cheddar (Cooper Sharp) Combine first six (6) ingredients. Bring to a boil and simmer 15-20 minutes. Stir in corn and remove from heat. In another pan, melt butter, add flour and whisk until smooth. Add milk and cook until thick. Stir so mixture doesn't stick. Add cheese and cook until cheese melts. Stir cheese mixture into vegetables and heat until hot. Serve with salad and italian bread.

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Memory People Holiday Cookbook 2011
Chicago-Style Hot Dog

Prep Time: 10 Minutes Cook Time: 5 Minutes

Ready In: 15 Minutes Servings: 1

"An all-beef hot dog on a poppy seed bun piled high with mustard, sweet pickle relish, onion, tomato, a dill pickle spear, sport peppers, and a dash of celery salt. Don't even think about ketchup!" Ingredients: 1 all-beef hot dog 1 poppyseed hot dog bun 1 tablespoon yellow mustard 1 tablespoon sweet green pickle relish 1 tablespoon chopped onion Directions: 1. Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and set aside. Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm. 2. Place hot dog in the steamed bun. Pile on the toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sport peppers, and celery salt. The tomatoes should be nestled between the hot dog and the top of the bun. Place the pickle between the hot dog and the bottom of the bun. Don't even think about ketchup! 4 tomato wedges 1 dill pickle spear 2 sport peppers 1 dash celery salt

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Memory People Holiday Cookbook 2011
Chicken (or Turkey) Ala King
Gwen Hillman

Cut up leftover poultry 2-3 cups One can Cream of Mushroom soup ½ can milk 2 chopped hard boiled eggs Salt and Pepper Cook over medium heat. Pour into baked and hollowed Pepperidge Farm pastry shells. Serve with leftover stuffing and veggies.

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Memory People Holiday Cookbook 2011
Chicken-Broccoli au Gratin

Chicken bites and broccoli in a creamy cheese sauce are topped with flaky crescents in a casserole just for two. INGREDIENTS 1 tablespoon olive oil 1 cup sliced fresh mushrooms 1 small onion, sliced (1/2 cup) 1 box (10 oz) Green Giant® frozen broccoli & zesty cheese sauce 2/3 cup ricotta cheese 1 cup chopped cooked chicken 1 can (4 oz) Pillsbury® refrigerated crescent dinner rolls (4 rolls) DIRECTIONS 1 Heat oven to 375°F. In 10-inch skillet, heat oil over medium-high heat. Add mushrooms and onion; cook 5 to 7 minutes, stirring frequently, until tender. Meanwhile, microwave broccoli with cheese sauce as directed on box. 2 Spread 1/3 cup ricotta cheese in bottom of each of 2 ungreased 2-cup au gratin dishes or individual casseroles.* Top each evenly with chicken, mushroom mixture and broccoli with cheese sauce. 3 Unroll dough; separate into 2 rectangles. Place 1 rectangle over top of each dish, tucking corners into dish as needed. 4 Place dishes on cookie sheet; bake 20 to 25 minutes or until tops are golden brown and edges are bubbly. *Recipe can be made in ungreased 8-inch square (2-quart) glass baking dish. Spread ricotta cheese in dish; top with chicken, mushroom mixture and broccoli with cheese sauce. Arrange dough rectangles over top. Bake as directed.

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Memory People Holiday Cookbook 2011
Chicken Pockets
Hazel Urban

4 oz. cream cheese 1 Tbsp. butter 2 Tbsp. milk 1/2 tsp. salt 1/4 tsp. pepper 1 cup cooked chicken, diced 2 tubes crescent rolls Melt cream cheese and butter together in microwave. Stir in milk, salt and pepper until well blended. Add chicken and stir together. Separate crescent rolls. Roll out 1 triangle into circle. Put one Tbsp. lump of chicken mixture in circle and fold up sides to seal. Place on baking sheet or stone. Repeat with remainder of rolls. Bake at 350 degrees for 15 minutes.

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Memory People Holiday Cookbook 2011
Chicken Pot Pie
Kathy Bostwick Prep Time: 20 Minutes Cook Time: 40 Minutes Ready In: 1 Hour Servings: 6 Submitted By: Campbell's Kitchen "Refrigerated pie crusts and canned gravy make chicken and vegetable pot pies so easy to make! " 1 (15 ounce) package refrigerated pie crust 1 (10.5 ounce) can Campbell's® Chicken Gravy 3 cups cooked cut-up vegetables* 2 (4.5 ounce) cans Swanson® Premium Chunk Chicken Breast in Water, drained Let the pie crusts stand at room temperature for 15 minutes or until they're easy to handle. Place 1 pie crust into a 9-inch pie plate. Stir the gravy, vegetables and chicken in a medium bowl. Spoon the chicken mixture into the pie plate. Place the remaining pie crust over the filling. Press the edges to seal. Cut several slits in the top crust. Bake at 400 degrees F for 45 minutes or until the crust is golden brown.

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Memory People Holiday Cookbook 2011
Chinese Chicken
Rick Phelps 4 - Boneless Skinless Chicken Breasts 1 - Can of sliced peaches, heavey suryup. Large can. 1/2 - Bottle of Catilina Russian Dressing 1 - Red Pepper 1 - Yellow Pepper 1 - Greem Pepper 1/2 - Onion Rice

Boil chicken breasts, set aside to cool. Cut into large bite size chunks Cut Peppers into stips, after cleaning them Cut onion into quaters, chop to consistency Place in large skillet, sprayed with Pam, (or Janet) Pam works better. Add in can of sliced peaches, sliced peppers, onion, and 1/2 bottle of Catllina Russian Dressing. Bring to boil. Simmer for 30 minutes. Pour hearty portion over cooked white rice. Enjoy....

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Memory People Holiday Cookbook 2011
Comfort Chicken
Hazel Urban

1 lb. boneless chicken breast, cut into strips 1 medium onion, sliced and spearated into rings 1 1/2 cups frozen baby carrots, thawed 1/2 cup butter or margarine 1 can (15 oz) small whole potatoes, drained 1 cup whipping cream 1 Tbsp. parsley 1/2 tsp. salt 1/4 tsp. pepper In a large skillet or Dutch oven, cook chicken, onion and carrots in butter until chicken is lightly browned. Add potatoes. Cover and cook over medium heat for 10 minutes or until carrots are tender. Add cream, parsley, salt & pepper. Reduce heat. Simmer, uncovered, for 10 minutes or until slightly thickened. 4 servings

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Memory People Holiday Cookbook 2011
Corn Casserole
Kathy Bostwick Prep Time: 15 Minutes Ready In: 1 Hour 30 Minutes Cook Time: 1 Hour 15 Minutes Servings: 9          2 eggs, beaten 1 (15 ounce) can cream -style corn 1 (8 ounce) container sour cream 1/4 cup butter, melted 1 (15.25 ounce) can whole kernel corn, drained 1 1/2 cups shredded Cheddar cheese 1/2 cup chopped onion 1 (4 ounce) can diced green chilies, drained 1 (8.5 ounce) package dry corn muffin mix

Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish. In a large mixing bowl, combine eggs, cream style corn, sour cream and melted butter. Stir in whole kernel corn, cheese, onion and chilies. Stir in the corn muffin mix until just moistened. Bake in a preheated 350 degrees F (175 degrees C) oven for 75 minutes; or until an inserted knife comes out clean and the top is golden. Let stand 5 minutes before serving. or 9x13" dish for 1 hr 45 mins

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Memory People Holiday Cookbook 2011
Corn Dog Muffins

Prep Time: 10 Minutes Cook Time: 14 Minutes

Ready In: 24 Minutes Servings: 18

"A quick, easy way to recreate a fun, family favorite from the state fair." Ingredients: 2 (8.5 ounce) packages cornbread mix 2 tablespoons brown sugar 2 eggs Directions: 1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin tins. 2. Stir together the cornbread mix and the brown sugar in a large bowl. Whisk the eggs and milk in a small bowl until smooth. Fold the eggs and cheese into the dry mixture until moistened. Spoon mixture into muffin tins until 2/3 full. Add 1 hot dog half to each muffin. 3. Bake in a preheated oven 14 to 18 minutes, or until golden brown 1 1/2 cups milk 1 cup grated Cheddar cheese 9 hot dogs, cut in half

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Memory People Holiday Cookbook 2011
Corn Dogs

Prep Time: 20 Minutes Cook Time: 20 Minutes

Ready In: 40 Minutes Servings: 16

"Hot dogs are skewered on sticks, dipped in corn batter, and then fried to a golden brown." Ingredients: 1 cup yellow cornmeal 1 cup all-purpose flour 1/4 teaspoon salt 1/8 teaspoon black pepper 1/4 cup white sugar 4 teaspoons baking powder Directions: 1. In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk. 2. Preheat oil in a deep saucepan over medium heat. Insert wooden skewers into frankfurters. Roll frankfurters in batter until well coated. 3. Fry 2 or 3 corn dogs at a time until lightly browned, about 3 minutes. Drain on paper towels 1 egg 1 cup milk 1 quart vegetable oil for frying 2 (16 ounce) packages beef frankfurters 16 wooden skewers

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Memory People Holiday Cookbook 2011
Creamy Onion Lasagna

 

12 Servings Prep: 25 min. Bake: 55 min. + standing

Ingredients
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1 pound ground beef 1 jar (24 ounces) roasted garlic Parmesan spaghetti sauce 1 egg 1 cup (8 ounces) 4% cottage cheese 1 carton (8 ounces) French onion dip 1 jar (23-1/2 ounces) Italian sausage and garlic spaghetti sauce 12 no-cook lasagna noodles 3 cups (12 ounces) shredded part-skim mozzarella cheese

Directions

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the roasted garlic Parmesan spaghetti sauce. Combine the egg, cottage cheese and onion dip.

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Memory People Holiday Cookbook 2011

Spread 1 cup Italian sausage and garlic spaghetti sauce into a greased 13-in. x 9-in. baking dish. Top with four noodles. Layer with half of the cottage cheese mixture, half of the beef mixture and 1 cup mozzarella cheese. Repeat layers. Top with remaining noodles, sauce and mozzarella cheese. Cover and bake at 375° for 50 minutes. Uncover; bake 5-10 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting. Yield: 12 servings.

Nutrition Facts: 1 piece equals 342 calories, 16 g fat (8 g saturated fat), 70 mg cholesterol, 660 mg sodium, 26 g carbohydrate, 2 g fiber, 22 g protein.

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Memory People Holiday Cookbook 2011
Creamy Turkey Pot Pies

Serves: 6 Convenient products like puff pastry shells, frozen vegetables and cream of mushroom soup allow you to whip-up mouthwatering, individual pot pies in less than an hour. They make a great weeknight dinner. ingredients 1 tbsp. vegetable oil 1 medium onion, chopped (about 1/2 cup) 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®) 1/2 cup milk 1 pkg. (10 ounces) frozen peas and carrots 2 cups shredded or cubed cooked turkey or chicken 1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions directions Heat the oil in a 10-inch skillet over medium heat. Add the onion and cook until tender, stirring occasionally. Stir the soup, milk and peas and carrots in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender. Stir in the turkey and cook until the mixture is hot and bubbling. Spoon the turkey mixture into the pastry shells. Top with the pastry "tops", if desired.

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Memory People Holiday Cookbook 2011
Crescent Dogs

Prep Time: 10 Minutes

Ready In: 25 Minutes Servings: 8

"Crescent rolls update the popular 'pig-in-blanket' concept, along with a yummy surprise: melted cheese in each frank." Ingredients: 8 hot dogs 4 slices American cheese, each cut into 6 strips Directions: 1. 2. Heat oven to 375 degrees F. Slit hot dogs to within 1/2 inch of ends; insert 3 strips of cheese into each slit. Separate dough into triangles. Wrap dough triangle around each hot dog. Place on ungreased cookie sheet, cheese side up. Bake 12-15 min or until golden brown 1 (8 ounce) can Pillsbury® refrigerated crescent dinner rolls

3.

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Memory People Holiday Cookbook 2011
Dad’s Upside Down Turkey
Leeanne Chames Ingredients: Turkey Oil Salt Pepper 4 or 5 Baby Carrots 2 Stalks Celery 1 Apple, roughly chopped Garlic clove, cut in half 1 Yellow Onion, roughly chopped 10 Button Mushrooms, halved Preheat oven to 400 degrees. Remove neck and giblets from the cavity. Rinse the turkey inside and out. Pat dry with a paper towel. Oil outside thoroughly. Sprinkle outside and inside with salt and pepper. Place carrots, celery, apple, garlic, onion, and mushrooms in cavity. Place breast down on rack and tuck wings under. Place in oven at 400 for 30 minutes. Reduce heat to 350 cover with foil and cook for 2 hours. Reduce heat to 250 for 1 to ½ hours more. During this time, check periodically for doneness, internal temp should reach 170. For the final 15 – 20 minutes, flip turkey over to brown the breast. Mom’s Turkey Gravy Pour all the turkey drippings from the pan into a large bowl. Place the pan back on the burner, preferably covering 2 burners and turn the burner to med/low. Spoon 6 Tablespoons of fat off the top of the bowl of drippings and put in pan. Ladle out any remaining fat from the top of the drippings in the bowl and discard. Using a whisk, stir the drippings around in the pan, loosening the bits on the bottom. Add 6 Tablespoons flour and continue to whisk constantly, mixture will thicken and turn a nice golden brown color. Add about 2 – 3 cups canned turkey or chicken stock and about 2 cups of the turkey drippings from the bowl. Simmer for 4 – 5 minutes, whisking every so often. Adjust the thickness of the gravy to how you want it, if it is too thin, continue to simmer and whisk, if it’s too thick, whisk in a little more stock. Season with salt and pepper to taste

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Memory People Holiday Cookbook 2011
Detroit-Style Coney Dogs

"Fire up the grill and put together baseball-style hot dogs inspired by the classic Detroit Coney. Topped by onions, warmed chile sauce, and mustard, every meaty bite will take you out to the ballgame." Ingredients: 4 hot dogs with natural casings 1 hot dog rolls, sliced 1 small onion, diced 1 (10 ounce) can chile sauce without beans 4 tablespoons prepared yellow mustard, or to taste Directions: 1. Preheat an outdoor grill for medium-high heat. 2. Place hot dogs on the grill; cook until browned, 5 to 8 minutes, turning once, or until done to suit your taste. Lightly grill hot dog rolls. 3. Meanwhile, place the chile sauce in a small microwave-safe bowl; cook 1 minute. Stir, and cook 1 minute more. 4. Place hot dogs on buns. Top each with chile sauce, onion, and 1 tablespoon mustard, or to taste. .

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Memory People Holiday Cookbook 2011
Easy Layered Taco Pie
Hazel Urban

1 lb. lean ground beef 1 pkg. taco seasoning mix 1/2 cup water 4 taco tortillas, cut into quarters 1 cup salsa 1 cup cheddar jack cheese 2 cups shredded lettuce 1/4 cup sliced green onions 1/4 cup sour cream Brown meat, drain. Stir in seasoning mix and water, simmer. Place 1/2 meat mixture in 9" microwaveable dish. Place eight tortilla quarters on top of meat mixture. Top with remaining meat mixture and eight remaining tortillas. Top with salsa and cheese. Microwave 4 minutes. Top with lettuce, onions and sour cream before serving.

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Memory People Holiday Cookbook 2011
Ham & Cheese Biscuits
Sharmel Gray 2 pkgs Pepperidge Farm Rolls (20 per pkg) 6 oz boiled ham (sliced) 6 oz. swiss cheese (sliced) 1 fine onion (chopped) 3 tsp mustard 3 tsp poppy seeds 1 tsp Worcestershire sauce 1 1/2 sticks of margarine Slice tops off biscults. Lay on ham and cheese and sprinkle with onion. Heat the remaining ingredients and pour over biscuits. Replace top of biscuits and cover with foil. Bake at 350 for 20 minutes

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Memory People Holiday Cookbook 2011
Ham and Spinach Quiche
Gwen Hillman

9” deep dish pie shell 1 – 1½ cups diced ham 1 can spinach drained 5 eggs 1/3-1/2 cup milk garlic powder onion powder pepper Beat eggs, milk, and seasonings Add ham and drained spinach - mix Pour into pie shell. Sprinkle ¾ - 1 cup shredded cheese on top. Bake at 400 for 10 minutes, then 350 for 35 – 45 minutes. (When knife comes out clean). Serve with sour cream (or not) YUM!

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Memory People Holiday Cookbook 2011
Hamburger Soup
Gwen Hillman (ground Venison is good too) Season meat with Worcestershire sauce, onion powder, garlic powder, and pepper. Brown and drain grease. Add ½ Medium onion chopped Add one Medium can green beans with juice and a little more pepper. Chop 4 peeled medium sized potatoes spoon size – add a little salt Peel and chop 2 carrots (give the peels to horses or rabbits) and add the rest to the soup Add 3 cups water and 4 – 5 beef bullion cubes. Cook Medium Low for ½ - 1 hour (depending on how hungry you are!) My Pop-pop taught me this recipe

Page 440

Memory People Holiday Cookbook 2011
Honey Mustard Chicken

6 Servings Prep: 15 min. Bake: 45 min. Ingredients  1/2 cup honey  1/4 cup prepared mustard  1 envelope ranch salad dressing mix  1 tablespoon dried parsley flakes  1-1/2 teaspoons Italian seasoning  1/2 teaspoon dried basil  1/2 teaspoon chili powder  1/4 teaspoon garlic powder  1/4 teaspoon pepper  6 chicken drumsticks  6 bone-in chicken thighs Directions  For sauce, in a small bowl, combine the first nine ingredients. Set aside 1/2 cup for serving. Place chicken in a greased 15-in. x 10-in. x 1-in. baking pan; brush with remaining sauce.  Bake, uncovered, at 350° for 45-50 minutes or until a meat thermometer reads 180° and chicken juices run clear, basting occasionally with pan juices. Warm reserved sauce; serve with chicken. Yield: 6 servings.

 

5{acts: 1 chicken thigh and drumstick with 4 teaspoons sauce equals 322 calories, 12 g fat (3 g saturated fat), 93 mg cholesterol, 576 mg sodium, 27 g carbohydrate, 1 g fiber, 28 g protein. Diabetic Exchanges: 4 lean meat, 2 starch.

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Memory People Holiday Cookbook 2011
Killer Bacon-Cheese Dogs

Prep Time: 10 Minutes Cook Time: 20 Minutes

Ready In: 30 Minutes Servings: 8

"Give your family's next grilled hot dog roast a little zip by making bacon-cheese dogs. Simply layer hot dog buns with Swiss cheese and bacon slices, top each with a dog, barbeque sauce, and diced red onion, and have a feast!" Ingredients: 8 slices bacon 8 slices Swiss cheese 8 all-beef hot dogs 1/2 cup barbeque sauce, or amount to 8 hot dog buns taste 1 small red onion, diced Directions: 1. Preheat an outdoor grill for medium-high heat. Lightly oil grate, and set 4 inches from the heat. 2. Place the bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain on paper towels. 3. Place hot dogs on grill; cook until browned, 5 to 8 minutes, turning once, or until done to suit your taste. Lightly grill hot dog buns. 4. To assemble sandwiches, place a slice of cheese and bacon on each roll. Add a hot dog, top each with 1 tablespoon barbeque sauce, or desired amount, and red onion.

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Laura meatball soup
Laura Churchill

makes about 9serving put in a5-6qt crock pot 2 white pototoes peel n slice bite size 1 sweet pototo 2 to 3 carrots bite size 7 oz lima beans frozen 2 cups greens beans bite size it was frozen 1 15oz can stew tomatoes 32oz chicken broth soup stock or 32oz box of broth 12 meatballs cooked [laura njohn meatballs] 2 bay leaf about 2tsp basil dry 1 box vegetables dry soup mix slow cook on high for 8 hours

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Memory People Holiday Cookbook 2011
Leftover Dog Pile

"Chili, hot dogs, and all the fixings come together in this quick and easy meal." Ingredients: 2 hot dogs 3/4 cup chili with beans 1 slice bread 1/4 cup shredded Cheddar cheese, Directions: 1. Place the hot dogs onto a microwave safe plate and cook in the microwave 1 to 2 minutes until hot. Place the chili into a microwave safe bowl and microwave 1 to 2 minutes until hot. Slice the hot dogs in half lengthwise, and place onto the bread slice cut-side down; sprinkle with half of the cheese, the chili, the remaining cheese, onion, and mustard divided 1 tablespoon chopped onion 2 tablespoons prepared yellow mustard

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Memory People Holiday Cookbook 2011
Makeover Chicken Potpies

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4 Servings Prep: 30 min. + chilling Bake: 20 min.

Ingredients
          

1 cup plus 2 tablespoons all-purpose flour, divided 1/4 teaspoon baking powder 1/4 teaspoon salt 3 tablespoons cold butter, divided 2 tablespoons buttermilk 1 tablespoon canola oil 1 to 2 tablespoons cold water 4 medium carrots, sliced 3 celery ribs, sliced 1 large onion, chopped 2-1/2 cups reduced-sodium chicken broth Page 445

Memory People Holiday Cookbook 2011
    

2/3 cup fat-free milk 2 cups cubed cooked chicken breast 1 cup frozen peas 1/8 teaspoon pepper 1 egg white, lightly beaten

Directions

In a small bowl, combine 3/4 cup flour, baking powder and salt. Cut in 2 tablespoons butter until crumbly. Add buttermilk and oil; toss with a fork. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 1 hour. For filling, in a large skillet, melt remaining butter. Add the carrots, celery and onion; saute until crisp-tender. In a small bowl, combine remaining flour with the broth and milk until smooth. Gradually stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, peas and pepper. Transfer to four 16-oz. ramekins; set aside. Divide dough into four portions. On a lightly floured surface, roll out dough to fit ramekins. Place dough over chicken mixture; trim and seal edges. Cut out a decorative center or cut slits in pastry. Brush with egg white. Place ramekins on a baking sheet. Bake at 425° for 20-25 minutes or until crusts are golden brown. Yield: 4 servings.

 

Nutrition Facts: 1 potpie equals 443 calories, 15 g fat (6 g saturated fat), 78 mg cholesterol, 781 mg sodium, 45 g carbohydrate, 5 g fiber, 31 g protein.

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Memory People Holiday Cookbook 2011
Marrakech chicken and lentils
Ingredients:             1tbsp. 100% Pure Virgin Coconut oil 4 skinless chicken breasts chopped into pieces 6oz wholemeal flour 8oz brown lentils, rinsed and picked over 1 bunch spring onions, chopped 12 whole dried apricots (3 oz.), quartered 5oz golden raisins 2oz fresh parsley, chopped 1/2 tsp. fresh ginger, chopped 1/2 tsp. Salt, or to taste 1/4 tsp. EACH ground allspice, cinnamon, cumin and red pepper (cayenne) 120ml water with 1 teaspoon of vegetable Bouillon powder dissolved into it.

Heat oven to 350°F. Heat the coconut oil in a frying pan Coat the chicken pieces with flour, shaking off excess. Add to frying pan and cook until lightly browned, about 5 minutes. Remove and place on a plate. Add lentils, spring onions, apricots, raisins, parsley, ginger, salt and spices to frying pan. Cook, stirring, for 1 minute. Transfer to an oven proof dish. Put the chicken on top. Add water, cover and place in oven. Bake 30 minutes, uncover and bake 20 minutes longer or until chicken and lentils are tender. Serves 4

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Memory People Holiday Cookbook 2011
Mashed Potato Stuffing
Gwen Hillman 2 lg celery stems and leaves chopped fine 2 med onions chopped fine Saute in butter until transparent 3-4 cups mashed potatoes (warm) 2 tbsp parsley flakes 1 tsp salt 1/2 tsp pepper 1/8 tsp garlic powder 1/8 tsp oregano 1/2 tsp poultry seasoning 2 eggs, beaten 1 med loaf bread cubed Add it all together and stuff your bird or bake in casserole dish

Page 448

Memory People Holiday Cookbook 2011
Meatballs with root beer BBQ sauce
Recipe from Robin to the Rescue I grew up drinking root beer, and I still adore throwing one back with my dad! So, I thought, why not make a sauce with my favorite beverage? The meatballs and sauce are excellent over mashed potatoes with Green Beans on the side. Total Time: 20-25 minutes Prep time: 10-15 minutes Active cooking time: 10 minutes Serves 4

Ingredients • 1¼ pounds lean ground beef • 2 teaspoons salt-free garlic-and-herb seasoning • 1/2 teaspoon salt • 1/4 teaspoon freshly ground black pepper • 1 tablespoon olive oil ROOT BEER BBQ SAUCE • One 15-ounce can tomato sauce • One 12-ounce can or bottle root beer • 2 tablespoons cider vinegar • 2 tablespoons reduced-sodium soy sauce • 1 tablespoon Worcestershire sauce • 2 teaspoons chili powder • 1½ teaspoons ground cumin • 1 teaspoon dry mustard • Dash of hot sauce

Directions 1. In a large bowl, combine the beef, garlic-and-herb seasoning, salt, and pepper. Mix well and shape into 16 to 20 meatballs, each 2 to 3 inches in diameter. 2. Heat the oil in a large skillet over medium-high heat. Add the meatballs and cook until browned on all sides, about 5 minutes. 3. In a medium bowl, whisk together the sauce ingredients, then add to the meatballs and bring to a simmer. Reduce the heat to medium-low and continue to simmer until the meatballs are cooked through, about 5 minutes.

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Memory People Holiday Cookbook 2011
Make it a meal kit: Shape the meatballs, combine (don't cook) the sauce ingredients, and store them separately in scalable containers or plastic bags for up to 3 days in the refrigerator. When ready to finish the meal, brown the meatballs, then add the premixed sauce and cook as directed. Bank a batch: Make a double batch of the entire meal and store the extra for up to 3 months in the freezer. Thaw overnight in the refrigerator or in the microwave for 4 to 6 minutes on LOW. Reheat in a large saucepan or in the microwave for 3 to 5 minutes on HIGH.

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Memory People Holiday Cookbook 2011
Mediterranean Vegetable Casserole
Laura Churchill I created this recipe on a day when I had very few ingredients to work with,If you like, you can add any type of meat to this casserole. 3 Servings Prep: 25 min. Bake, uncovered, at 375° for 30-35 minutes             1 cup uncooked penne pasta 1 can (8 ounces) Hunt’s® Tomato Sauce 3/4 cup crumbled feta cheese 1/2 cup sour cream 1/4 cup fresh basil leaves, thinly sliced 1/4 cup marinated quartered artichoke hearts, drained optional 1/4 cup oil-packed sun-dried tomatoes, drained and thinly sliced 1/4 cup Greek olives, pitted and halved 2 tablespoons chopped red onion 1-1/2 teaspoons dried oregano 1/2 teaspoon dried thyme 1/4 teaspoon pepper

Directions Cook pasta according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients. Drain pasta; toss with sauce mixture. Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Bake, uncovered, at 375° for 30-35 minutes or until heated through. Yield: 3 servings.

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Memory People Holiday Cookbook 2011
Mexican mix so good
some type of ground up meat,, hamburger, chicken, turkey, sausage, etc, you can mix up together if you want taco seasoning or some type of mexican seasoning - whatever is your favorite 1 can refried beans 1 can black beans.. again if you want another kind of bean beside black it will work 1 can of corn 1 or 2 cans of rotel (how much spice do you like???) a few tortillas (I use 3 - 4 large ones) Cheese (I mix up my cheeses on this so whatever kind you like best works) brown hamburger or turkey or what ever ground meat you like.. I mix mine up sometimes, turkey, sausage, etc... package (or two, depending on taste) of taco seasoning add a can of refried beans, black beans.. mostly drained, save the juice you take out just in case,(or whatever beans you like) drained can of corn can of rotel (is there anything better???!!!) mix it all together, will be thick and yummy. if you need to add some of the juice you saved from the black beans take a couple of tortilla and make a "pie" on the bottom of your baking dish - make it go up the sides layer the lovely mixture from above on top then add cheese (again any kind you like) then put another layer of tortilla .. this one is just inside the dish, not up the sides another layer of lovely and yummy mixture another layer of cheese. continue this until it is all gone or the baking dish is full... bake at 350 until hot and cheese melted. wont take long as it is already cooked. Enjoy... I am sorry, I am one of those cooks who rarely measure.. I just add until it tastes good.. This is just quick and easy and oh so good. you can make it as spicy or not spicy as you want.. you can also make it ahead of time, wrap it up, put it in the freezer and have it some other time.

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Memory People Holiday Cookbook 2011
Myrna's Turkey Burger Soup
Janet Proctor I got this recipe from my mother Myrna, who I am now her caregiver.            1 lb turkey burger 1/2 onion, chopped 1-2 cloves garlic, chopped 5 cups water 2 cans chicken broth 1 can diced tomatoes 3/4 cup barley or 1/2 cup brown rice (holds up better in soup) 1/2 cup celery 1/2 cup carrots 1/2 tsp basil 3 bayleafs

Brown turkey burger, onion and garlic until cooked. Drain fat and put in soup pot. Add remaining ingredience. Bring to boil, reduce to simmer and cook 1/2 hour to 45 minutes, depending on barley/rice choice. P.S.: I add any other veggie I may have in my freezer that I feel like having; but then I am a veggie girl! Recipe is easy, flexable & tastie. Enjoy!!!

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Memory People Holiday Cookbook 2011
Navy Bean Soup
Gwen Hillman

Soak one bag of Great Northern Beans overnight in baking soda water Drain and rinse Cover beans with water and add ham juice. Add garlic and onion powder (about 10 shakes each) Boil 20-30 minutes. Add 2-3 cups diced ham 4 potatoes cut into spoon size pieces 2-3 carrots chopped Salt to taste Cook on medium low heat until beans and potatoes are done

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Memory People Holiday Cookbook 2011
No-Fuss Beef Roast Recipe

For Christmas dinner or other special occasions, this beef rib roast makes an elegant entree. I just coat the beef with a dry rub to spark the flavor, then stick it in the oven. It comes out perfect every time!
 

6-8 Servings Prep: 5 min. Bake: 1-3/4 hours + standing

Ingredients
     

1-1/2 teaspoons seasoned salt 1 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon cayenne pepper 1 bone-in beef rib roast (4 to 6 pounds) 1/2 cup butter

Directions

Combine the first four ingredients; rub over roast. Place roast, fat side up, in a roasting pan. Dot with butter. Bake, uncovered, at 350° for 1-3/4 to 3 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10-15 minutes before carving. Thicken pan drippings for gravy if desired. Yield: 6-8 servings.
Editor's Note: One envelope of meat marinade seasoning mix may be substituted for the seasoned salt,

garlic powder, onion powder and cayenne.

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Memory People Holiday Cookbook 2011
Oven Roasted Pork Butt with Garlic, Sage and Mustard
Karen Canavit Jackson

1 (5 to 7 lb) boneless pork shoulder (butt) 4 big garlic cloves or at least 8 smaller ones 1/4 cup kosher salt 1/4 cup olive oil 2 heaping T. freshly chopped sage leaves (or you substitute with rosemary, if you like) 2 big T. Dijon-style mustard Preheat oven to 325 degrees If your roast is not trimmed, cut away the skin leaving about 1/4 inch layer of fat. Mix the garlic and salt together to make a paste. Stir in the olive oil, sage, and mustard. Coat this mixture onto the roast. You can either wrap meat with plastic wrap and put it in the fridge, or just let the roast come to room temperature while it's bathing in it's mustard, sage and garlic bath. Put the pork in a roasting pan with rack, skin side up. Roast in oven, uncovered for about 3 to 4 hours. (I use a meat thermometer and roast till the roast reaches internal temp of 170 degrees). If the crust starts getting brown at any point, lightly lay a piece of foil over the roast to slow that process. Remove from oven when done and let rest for 10 to 20 minutes before slicing. Enjoy!

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Memory People Holiday Cookbook 2011
Oven Stew
Hazel Urban

1 lb. stewing meat - cut into cubes 6 large carrots - sliced 6 potatoes - diced 2 large onions - quartered 1 package frozen peas 1/2 cup red wine 1 can cream of celery soup 1 can tomato soup Mix together in roasting pan. Bake at 275 degrees for 5 hours. Do not remove cover until finished!

Page 457

Memory People Holiday Cookbook 2011
PJ's Famous Chicken Pot Pie
Rick Phelps
Ingrediants: 4 - Chicken Breasts Skinless, Boneless 1 - Can of Cream of Chicken Soup 2 - Cans of Veg-all mixed veggie 1 - Small can of corn 1 - Small can of lima beans

Boil chicken with 1 cup of water, salt & pepper. Save the broth. Cut up chicken into bite size peices and palce in a 9x13" casserole dish. Add veggies ( we take out some of the carrots, way to many carrots) Add can of corn. Add can of lima beans. Toppings: 1 - Cup of Bisquick. 1 - Cup of milk. 1 - Stick of butter, melted. (Do not use oleo) Mix together and pour over the top of the casserole, It will seem thin, but it will thicken up as it bakes. Do not mix the toppings with the chicken and viggies Bake at 350 degrees for 1 hour. Do not Cover. Enjoy.

Page 458

Memory People Holiday Cookbook 2011
Pizza Dogs
Cook Time: 10 Minutes Ready In: 10 Minutes Servings: 12 "'I'm asked to make these special hot dogs whenever I come home from college,' shares Rachel Tollefson of Selby, South Dakota. 'Dressed up with pizza sauce, pepperoni and melted cheese, these sandwiches are sure to be a hit at your house, too.'" Ingredients: 1 (14 ounce) jar pizza sauce 15 slices pepperoni, chopped 1 1/2 cups shredded mozzarella cheese Directions: 1. In a saucepan, combine pizza sauce and pepperoni; heat through. Stir in the cheese until melted. Spoon about 2 tablespoons into each bun; top with a hot dog. 12 hot dog buns, split 12 hot dogs, cooked

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Memory People Holiday Cookbook 2011
Plantain Mash with Bacon
Laura Churchill Recipe courtesy Aaron McCargo Jr. My hubby loves this Prep Time: 10 min Cook Time: 25 mins Serves: 4 servings Ingredients         1 onion, minced 1 tablespoon garlic, minced 6 to 8 slices bacon, minced 1/2 cup chicken stock 1 1/4 cups heavy cream 4 to 5 ripe plantains, roughly chopped 1/2 teaspoons salt 1 teaspoon coarse ground black pepper

Directions Heat a Dutch oven over medium-high heat and add the onion, garlic and bacon. Cook until the bacon is crisp, about 12 to 15 minutes. Stir in the stock and 1 cup of the heavy cream. Reduce the heat to medium-low and add the plantains. Simmer the mixture until the plantains are tender, about 5 to 8 minutes. Add the remaining 1/4 cup of heavy cream and the salt and pepper. Mash together until well combined. Transfer to a serving bowl and serve. *Cook's Note: Add a little more stock if the mash is too dry.

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Memory People Holiday Cookbook 2011
Potato, Spinach and Broccoli Bake
Gayle Mann Ingredients: 1kg/2lbs 4oz potatoes, scrubbed & cut into cubes 3 garlic cloves, peeled & finely chopped 1 medium onion, peeled & sliced 1 vegetable stock cube 450g bag of washed spinach 142g/4oz reduced fat mature cheddar, grated salt & pepper to taste 340g brocolli florets 1. Preheat the oven to gas mark 5/190 degrees 2. Place the potatoes into a large pan of lightly salted water & simmer for 15 minutes. Meanwhile, place the garlic & onion in a small pan with the stock cube & 198ml/7fl oz of boiling water. Cover & simmer for 15 minutes. 3. Drain the potatoes & leave in the colander, empty the spinach into the same large pan, cover with a lid & cook for a few minutes until just wilted. Add the potatoes back to the pan with the spinach & pour over the onions, garlic & stock mixture. Sprinkle over half the cheese & mix well. Season to taste. 4. Spoon into a large ovenproof dish & sprinkle over the remaining cheese. Bake in the oven for 40 minutes until the top is golden. 5. Cook the brocolli in lightly salted boiling water for 6-7 minutes & drain. Serve with the potato & spinach bake. This can be prepared ahead of time and heated through when you're ready to eat. I add the broccoli in with everything else. I'm making this for dinner tonight so I thought I'd share it here :)

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Memory People Holiday Cookbook 2011
Red Beans & Rice
Gwen Hillman

Soak one bag of kidney beans overnight with 2 Tbsp baking soda Rinse, then cover beans with 2x amount of water. Add onion and garlic powder (about 10 shakes of each) And about 5 shakes of salt. Boil for 20-30 mintues Slice Polksa Kielbasa and Beef Kielbasa into bite size pieces and add to beans. Cook on Med Low at least an hour. Pour over sticky rice (just add a little extra water to rice when cooking to make sticky) Sprinkle chopped onions on top.

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Memory People Holiday Cookbook 2011
Root Beer Barbecue Sauce Bon Appétit
Laura Churchill Barbecue sauces flavored with soft drinks are a long-standing tradition in the South. Yield: Makes 1 1/2 cups ingredients 1 cup root beer 1 cup ketchup 1/4 cup fresh lemon juice 1/4 cup orange juice 3 tablespoons Worcestershire sauce 1 1/2 tablespoons (packed) dark brown sugar 1 tablespoon mild-flavored (light) molasses 1 teaspoon liquid smoke* 1/2 teaspoon grated lemon peel 1/2 teaspoon ground ginger 1/2 teaspoon garlic powder 1/2 teaspoon onion powder preparation Combine all ingredients in heavy medium saucepan. Bring to boil over medium heat, stirring occasionally. Reduce heat to medium-low and simmer until reduced to 1 1/2 cups, about 20 minutes. Season sauce to taste with salt and pepper. Cool slightly. Transfer to bowl. Cover and refrigerate. (Can be made 2 weeks ahead; keep refrigerated.) *Smoke-flavored liquid seasoning is available at specialty foods stores and many supermarkets. Epicurious.com © Condé Nast Digital, Inc. All rights reserved. Read Morehttp://www.facebook.com/l/GAQCvacjQAQAZYpyKorj_6tUWi0BArAEGhj8uWhcnZgNlRA/www.epicurious.com/ recipes/food/printerfriendly/Root-Beer-Barbecue-Sauce-105320%23ixzz1XgOqc9nX I saw in on the tv show Diners, Drive-ins and Dives i have not try this one out it was serve over meatloaf

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Memory People Holiday Cookbook 2011
Salisbury Steak with Mushroom Gravy
Kathy Bostwick         1 lb lean (at least 80%) ground beef 1 egg 1/2 cup Original Bisquick® mix 1/8 teaspoon pepper 1 tablespoon vegetable oil 1 medium onion, cut in half, then sliced 1 jar (4.5 oz) Green Giant® sliced mushrooms, drained 1 jar (12 oz) beef gravy

In large bowl, mix beef, egg, 1/4 cup of the Bisquick mix and the pepper. With wet hands, shape beef mixture into 6 oval patties, about 1/2 inch thick. Lightly coat patties with remaining 1/4 cup Bisquick mix. In 12-inch nonstick skillet, heat oil over medium heat. Arrange patties in single layer in skillet. Add onion slices around and on top of patties. Cook 12 to 16 minutes, turning patties once and stirring onions occasionally, until meat thermometer inserted in center of patties reads 160°F. If necessary, spoon fat from skillet and discard. Add mushrooms and gravy to skillet. Turn patties to coat with gravy. Heat to boiling. Makes 6 servings

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Memory People Holiday Cookbook 2011
Sausage Casserole
Sharmel Gray

1 lb sausage (or ham) 1/2 box noodles 2 tbsp. chopped pimento 1 cup sharp cheese 1 can cream of chicken soup 2 tbsp green pepper 1/2 cup buttered bread crumbs 1/4 cup milk Brown sausage. Drain. Cook noodles and cool in unsalted water. Combine sausage, noodles, pimento and green pepper. Add milk to soup and heat. Remove and add grated cheese. Combine with other ingredients. Top with bread crumbs and heat for 45 minutes

Page 465

Memory People Holiday Cookbook 2011
Scottish Stovies
Pauline Baker

(potatoes, onions and left-over meat) Serves 4 In the past when money and food were in short supply Scots know how to make the most of their meagre resources, stovies are a good example of a peasant dish that combined any left-over meat with plenty of potatoes, the mainstay of the crofters diet in the last century. Being mainly potato it provided energy in the form of starch and bulk to fill empty stomachs. Despite the dishes "poor" origins it is very tasty, filling and often served with oatcakes at ceilidhs (country dances) and evening wedding receptions. Ingredients 2 oz beef dripping (sunflower oil may be substituted for the dripping) 4 tablespoons of good gravy (water may be substituted) 2 medium onion, finely chopped 2 lb. peeled and roughly sliced potatoes Left-over roast beef, chopped Parsley, chopped Salt & pepper Directions Cook the onions in the dripping until they are soft but do not brown them. Add the potatoes to the onions and mix well. Cover the pot and cook for about 10 minutes, stirring occasionally so as to prevent sticking. The gravy, meat, salt and pepper should now be added and mixed well. Again cover the pot and cook slowly until the thin potatoes are mushy and the thicker cut ones soft - an hour should be sufficient (this part of the cooking can be done in a large Pyrex dish in the oven, which will give a delightfully browned and crunchy topping). The dish should be garnished with the parsley and served with oatcakes and a glass of milk

Page 466

Memory People Holiday Cookbook 2011
Seattle Cream Cheese Dogs

Prep Time: 10 Minutes Cook Time: 20 Minutes

Ready In: 30 Minutes Servings: 4

"On the streets of Seattle, after the bars close, and during sporting events, these are a local favorite--warm cream cheese spread on your favorite hotdog!" Ingredients: 1/4 cup butter 1 Walla Walla or other sweet onion, thinly sliced 1 (4 ounce) package cream cheese Directions: 1. Preheat grill or grill pan for medium-high heat. 2. Melt butter in a skillet over medium heat. Add onions, and cook slowly until the onions have softened and turned deep brown, about 15 minutes. Warm the cream cheese over low heat in a small skillet until very soft. 3. Grill hot dogs until well browned. Lightly grill hot dog buns on both sides. To assemble cheese dogs, spread warm cream cheese on toasted hot dog bun, add hot dog or sausage, top with onions, mustard and sauerkraut, if desired. 4 hot dogs, or your favorite sausages 4 hot dog buns brown mustard sauerkraut (optional)

Page 467

Memory People Holiday Cookbook 2011
Southwestern Pork & Pasta

10 Servings Prep: 25 min. Cook: 20 min. 25 20 45 Ingredients 1 package (16 ounces) penne pasta 2 pork tenderloins (1 pound each), cut into 1-inch cubes 2 tablespoons olive oil 8 green onions, chopped 4 garlic cloves, minced 3 cans (14-1/2 ounces each) diced tomatoes with mild green chilies, undrained 2 cans (15 ounces each) black beans, rinsed and drained 1 package (16 ounces) frozen corn, thawed 1 jar (16 ounces) salsa
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Memory People Holiday Cookbook 2011
1 tablespoon chili powder 1 teaspoon salt 1 teaspoon ground cumin 1 teaspoon paprika or smoked paprika 1/2 teaspoon pepper 1/4 teaspoon cayenne pepper 1 tablespoon cornstarch 2 tablespoons cold water Sour cream Directions Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook pork in oil in batches over medium heat for 6-7 minutes or until juices run clear; return all to the pan. Add onions and garlic; cook 1 minute longer. Stir in the tomatoes, beans, corn, salsa and spices. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Combine the cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Drain pasta; add to pork mixture and toss to coat. Serve desired amount of pasta with sour cream. Cool remaining pasta; transfer to freezer containers. Cover and freeze for up to 3 months. To use frozen pasta: Thaw in the refrigerator. Place in an ungreased shallow microwave-safe dish. Cover and microwave on high until heated through. Yield: 10 servings.

Nutrition Facts: 1-1/2 cups equals 465 calories, 7 g fat (2 g saturated fat), 51 mg cholesterol, 1,098 mg sodium, 69 g carbohydrate, 9 g fiber, 31 g protein.

Page 469

Memory People Holiday Cookbook 2011
String Bean, Ham, and Potato Soup
Gwen Hillman

Dice 2-3 cups ham, 3-4 potatoes, and add 1 big can of green beans with juice. Add ham juice. Pepper to taste. Cook on medium low heat until potatoes are done.

Page 470

Memory People Holiday Cookbook 2011
Sweet Potato Casserole
Sheila Murff Brantley A Thanksgiving and Christmas Tradition:

3/4 stick margarine 2 cups miniature marshmellows 2 eggs 1 cup sugar 1 cup evaporated milk 1 large can sweet potatoes (yams) melt margarine and marshmallows together in microwave. cream remaining ingredients, then add melted marshmallows. pour into greased (i use butter) casserole dish. bake at 400 until it doesn't shake in the middle, in my oven about 50 to 55 minutes. remove from oven and add topping. Topping: 1/2 cup brown sugar 1/2 cup nuts 1 cup crushed corn flakes 3/4 stick butter put back in oven for 10 minutes to brown topping. so very very good!!

Page 471

Memory People Holiday Cookbook 2011
Swirl Bread Panini with Smoked Turkey, Cheddar and Cranberry Chutney

Serves: 8 A simple to make cranberry chutney makes an ordinary turkey and cheese sandwich extraordinary...especially when it's served on cinnamon swirl bread. ingredients 1 loaf (16 ounces) Pepperidge Farm® Cinnamon Swirl Bread (16 slices) 1/4 cup olive oil or Mayonnaise 2 lb. thinly sliced deli smoked turkey breast or roasted turkey breast 16 slices deli Cheddar cheese Cranberry Chutney directions Brush the tops of the bread slices with the oil. Turn the bread slices oil-side down. Divide the turkey and cheese among 8 bread slices. Top each with 1 tablespoon Cranberry Chutney and the remaining bread slices, oil-side up. Heat the panini maker. Add the sandwiches in batches and cook for 5 minutes or until they're lightly browned and the cheese is melted. Cranberry Chutney: Heat the zest and juice from 1 orange, 1 Granny Smith apple, chopped, 1 bag (12 ounces) fresh cranberries, 1 cup packed brown sugar, 1/2 cup cider vinegar and 1 cinnamon stick in a 3-quart saucepan over high heat to a boil. Reduce the heat to low. Cook and stir for 10 minutes or until the cranberries are tender. Remove the saucepan from the heat. Let the mixture cool to room temperature. Remove and discard the cinnamon stick. Cover and refrigerate for 2 hours. Makes 2 1/2 cups. Tip: If you don't have a panini maker you can use a grill pan or a 10-inch skillet. Assemble the

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Memory People Holiday Cookbook 2011
Swiss Steak and Potatoes
Kathy Bostwick Printed from COOKS.COM        1 (14 1/2 oz.) can stewed, sliced tomatoes; do not drain 1 (12 oz.) jar fat-free beef gravy 1/4 teaspoon dried thyme 1 lb. fresh baby carrots 2 medium onions, quartered 1 lb. eye of round steaks , cut into 1/2 inch thicknesses 4 medium potatoes, washed

Spray crock-pot with non-fat cooking spray Mix undrained tomatoes, gravy, thyme, carrots and onions together until well mixed Place meat into mixture, making sure it is completely covered with sauce Place potatoes on top Cover Cook on high for 4 hours or on low for 8 hours. Yield 4 servings

Page 473

Memory People Holiday Cookbook 2011
Thanksgiving Popcorn Turkey
Marcus Bennett When I found this recipe, I thought it was perfect for people, like me, who just are not sure how to tell when poultry is thoroughly cooked, but not dried out. Give this a try. Ingredients: 6-7 lb. Turkey 1 cup melted butter 1 cup stuffing (Pepperidge Farm is good.) 1 cup uncooked popcorn (ORVILLE REDENBACHERS LOW FAT) Salt/pepper to taste Directions: Preheat oven to 350 degrees. Brush turkey well with melted butter, salt, and pepper. Fill cavity with stuffing and popcorn. Place in baking pan with the neck end toward the back of the oven. Listen for the popping sounds. When the turkey's ass blows the oven door open and the turkey flies across the room, it is done. And, you thought I couldn't cook. Notes: Great for any family occasion.

Page 474

Memory People Holiday Cookbook 2011
Toad in the hole
Gayle Mann Ingredients-

2 free-range eggs 125g/4½oz plain flour 150ml/5fl oz milk mixed with 150ml cold water 1 level tbsp grain mustard salt and freshly ground black pepper 6 fat, herby pork sausages 100g/3½oz thinly sliced prosciutto, pancetta, Serrano ham or thin streaky bacon 3 tbsp dripping or lard To serve brown onion and madeira gravy Preparation method Whisk together the eggs, flour, milk, mustard and seasoning, beating out any little lumps of flour. The consistency should be about that of ordinary double cream, but no thinner. Rest for 15 minutes. Preheat the oven to 220C/425F/Gas 7. Carefully remove the skin from each of the sausages. Wrap each piece of skinned sausage meat in a piece of cured ham. Put the dripping or lard in a roasting tin and leave it in the oven until it is smoking. Pour in the batter - it will sizzle softly in the hot fat - then arrange the sausages in the batter. Transfer the tin back into the oven and bake for 25-30 minutes until puffed and golden. Serve with brown onion and madeira gravy

Page 475

Memory People Holiday Cookbook 2011
Tuscan Pork Stew Recipe

Tender chunks of pork slowly cook in a nicely seasoned, wine-infused sauce. Add some crushed red pepper flakes for a little added kick.—Penny Hawkins, Mebane, North Carolina
 

8 Servings Prep: 15 min. Cook: 8-1/2 hours

Ingredients
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1 boneless whole pork loin roast (1-1/2 pounds), cut into 1-inch cubes 2 tablespoons olive oil 2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained 2 cups reduced-sodium chicken broth 2 cups frozen pepper stir-fry vegetable blend, thawed 1/2 cup dry red wine or additional reduced-sodium chicken broth 1/4 cup orange marmalade 2 garlic cloves, minced 1 teaspoon dried oregano 1/2 teaspoon fennel seed 1/2 teaspoon pepper Page 476

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1/8 teaspoon crushed red pepper flakes, optional 2 tablespoons cornstarch 2 tablespoons cold water Hot cooked fettuccine, optional

Directions
 

In a large skillet, brown pork in oil until no longer pink; drain. Transfer to a 5-qt. slow cooker. In a large bowl, combine the tomatoes, broth, vegetable blend, wine, marmalade, garlic, oregano, fennel seed, pepper and pepper flakes if desired; pour over pork. Cover and cook on low for 8-10 hours or until meat is tender. Combine cornstarch and water until smooth; gradually stir into stew. Cover and cook on high for 30 minutes or until gravy is thickened. Serve with fettuccine if desired. Yield: 8 servings.

Nutrition Facts: 1 cup (calculated without fettuccine) equals 232 calories, 7 g fat (2 g saturated fat), 42 mg cholesterol, 614 mg sodium, 19 g carbohydrate, 1 g fiber, 19 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1/2 fat. Tuscan Pork Stew published in Taste of Home Christmas Annual Annual 2009, p88

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Vegetarian Reubens

Ingredients
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1 package (6 ounces) sliced baby portobello mushrooms 2 tablespoons olive oil, divided 1 package (6 ounces) fresh baby spinach 2 tablespoons butter, softened 8 slices marble rye bread 1/4 cup prepared Thousand Island salad dressing 8 slices process Swiss cheese 1 cup sauerkraut, rinsed and well drained

Directions

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In a large skillet, saute mushrooms in 1 tablespoon oil until lightly browned; remove with a slotted spoon and set aside. In the same skillet, saute spinach in remaining oil until wilted. Remove from the heat. Spread butter over one side of each slice of bread. Place four slices, buttered side down, on a griddle. Spread with half of the salad dressing. Top each with one slice of cheese and a fourth of the mushrooms, spinach and sauerkraut. Add a cheese slice to each. Spread remaining salad dressing over the unbuttered side of remaining bread; place buttered side up over cheese. In a small skillet over medium heat, toast sandwiches on each side or until cheese is melted. Yield: 4 servings.

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Holiday Vegetables & Side Dishes

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Apple Dumplings
Trish Drinkwater Ingredients
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2 large Granny Smith apples, peeled and cored 2 (10 ounce) cans refrigerated crescent roll dough 1 cup butter 1 1/2 cups white sugar 1 teaspoon ground cinnamon 1 (12 fluid ounce) can or bottle Mountain Dew ™

Directions 1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. 2. Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish. 3. Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew™ over the dumplings. 4. Bake for 35 to 45 minutes in the preheated oven, or until golden brown. Serving Size = 1 dumpling.

Nutritional Information Amount Per Serving Calories: 333 | Total Fat: 19g | Cholesterol: 31mg

I would seriously cut the butter in half and maybe reduce the sugar, too. WAY too many calories but sounds delish!

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Apple Fritters
Jacquelin Leight Cerqua These are good any time of the year...... Prep Time: 15 Minutes Cook Time: 10 Minutes Difficulty: Easy Servings: 8 Ingredients • FRITTERS • 2 cups All-purpose Flour • ½ cups Sugar • 3 Tablespoons Sugar • 2-¼ teaspoons Baking Powder • 1-¼ teaspoon Salt • 2 teaspoons Ground Cinnamon • 2 whole Large Eggs • ¾ cups Whole Milk • 2 teaspoons Vanilla Extract • 2 Tablespoons Melted Butter • 2 whole Granny Smith Apples, Peeled And Diced • Powdered Sugar (optional, For Dusting) • GLAZE (optional) • 1-½ cup Powdered Sugar • ¼ teaspoons Salt • ¼ teaspoons Vanilla • ¼ cups Milk Preparation Instructions In a mixing bowl, combine flour, sugar, baking powder, cinnamon, and salt. In a separate bowl, beat the eggs with a fork, then add milk, melted butter, and vanilla. Gently fold dry and wet ingredients together until just combined (do not overmix.) Fold in apples. Add enough apples to make a very chunky batter. You want the apples to shine though! Heat a couple of inches of canola oil over medium to medium-low heat. When it gets hot, drop a little drop of batter into the oil. If it sizzles immediately and rises to the top, the oil is ready; if it burns quickly, turn down the heat. Drop teaspoons of batter into the hot oil, six or eight at a time. Sometimes they’ll flip over by themselves; sometimes you have to flip them. Just watch them and make sure they don’t get too brown, but cook them long enough to make sure the batter’s cooked through, about 2 to 2 1/2 minutes total. Remove and drain on a paper towel. Dust very generously with powdered sugar, or dip fritters in a light doughnut glaze (mix all glaze ingredients together, then dunk warm fritters). Serve warm! **May be heated up the next day in a 350 degree oven for 8 minutes. Page 481

Memory People Holiday Cookbook 2011
While the oil is heating, make a quick glaze of powdered sugar, salt, vanilla, and cold water or milk—or a combination of both. Whisk it together until totally smooth

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Memory People Holiday Cookbook 2011
Apple Glazed Sausage and Bacon
Apple juice, apple jelly, and maple syrup form a glaze that coats pork sausage and Canadian bacon for a delightful brunch recipe. Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes Ingredients:
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12 pork sausage breakfast links 1 lb. cooked kielbasa sausage, cut into 12 slices 1 onion, chopped 1/3 cup apple juice 1/4 cup apple jelly 1/4 cup maple syrup 6-oz. pkg. sliced Canadian bacon 2 apples, sliced

Preparation: In large skillet, combine sausage links, kielbasa slices, onion, and apple juice. Bring to a boil over medium heat, then cover and cook for 5 minutes. Remove cover and reduce heat to low. Cook for 12-15 minutes, turning sausages frequently, until links are almost cooked. Remove kielbasa slices from skillet. Continue cooking sausage links until browned, about 2 minutes longer. Remove links from skillet and drain off fat, but do not wipe skillet. In skillet, stir apple jelly and syrup. Add Canadian bacon and apples and cook over medium heat until thoroughly heated. Return kielbasa slices and sausage links to skillet, turning to coat with jelly mixture; cook for 1-2 minutes until hot. Serves 8-10

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Bad Girl Beans
Recipe courtesy Team Bad Boyz of BBQ Prep Time: 35 min Cook Time: 45 min Serves: 20 servings Ingredients              1/2 pound applewood peppered bacon 3 1/2 pounds baked beans 2 red bell peppers, seeded and diced 1 green bell pepper, seeded and diced 1 yellow bell pepper, seeded and diced 1 large onion, diced 1/8 cup vegetable seasoning (recommended: Veggie Shake) 1/4 cup ketchup 9 ounces BBQ sauce 6 ounces molasses 1/4 cup honey 1/4 cup brown sugar 1/4 cup maple syrup

Directions Chop the bacon and cook it in a frying pan over medium heat until most of the fat has been rendered. Pour the baked beans into large a pot, over medium-low heat. Add the bacon and bring to a simmer. Stir in the peppers and the onions. Add the remaining ingredients and let simmer for 30 minutes. Serve right away or refrigerate overnight, if possible. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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Baked Corn
Hazel Urban

2 cups frozen (thawed) or canned corn 3 Tbsp. margarine 2 Tbsp. flour 1 cup milk 1 Tbsp. sugar 1 tsp. salt 1/8 tsp. pepper 2 eggs, beaten Melt margarine, add flour and gradually add milk. Bring to a boil, stirring constantly. Add corn, sugar, salt & pepper. Heat thoroughly. Remove from heat and slowly add beaten eggs. Pour into greased baking dish. Bake at 350 degrees for 25 minutes or until golden brown and firm.

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BLT Macaroni Salad
Sheila Murff Brantley A Family Favorite!

2 cups uncooked elbow macaroni 5 green onions, finely chopped 1 large tomato, diced 1-1/4 cups diced celery 1-1/4 cups mayonnaise 5 teaspoons white vinegar 1/4 teaspoon salt 1/4 teaspoon pepper 1 pound bacon, cooked & crumbled cook macaroni, drain & rinse in cold water. combine macaroni, green onions, tomato, celery. in small bowl combine mayo, vinegar, salf & pepper. pour over macaroni mixture, toss to coat. cover & chill for at least 2 hours. just before serving, add bacon and toss. mmmm....mmmm.....good!

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Cheese Potatoes
Hazel Urban 8 medium potatoes 1 medium onion, sliced thin 1/2 lb. cheese (longhorn, colby or sharp) 1/4 lb. butter (no substitution) Cut cheese & butter in slices. Cut potatoes like french fries. Grease casserole dish. Put 1/2 potatoes, onion, cheese and butter in dish. Salt & pepper. Repeat layering. Sprinkle with parsley. Cover & bake at 325 - 350 degrees for 2 hours.

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Classic Baked Corn Pudding

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1/2 cup butter or margarine 1 small onion, chopped (1/4 cup) 1/2 cup Gold Medal® all-purpose flour 1/2 teaspoon salt 1/2 teaspoon pepper 4 cups milk (1 quart) 6 eggs, slightly beaten 2 cups shredded Cheddar cheese (8 oz) 2 bags (12 oz) Green Giant ® Valley Fresh Steamers™ Niblets® frozen corn, thawed, drained 1/2 cup chopped fresh parsley or 2 tablespoon parsley flakes 3/4 cup Progresso® plain bread crumbs 3 tablespoons butter or margarine, melted

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray. 2. In 4-quart Dutch oven, melt 1/2 cup butter over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Stir in milk. Cook 4 to 5 minutes, stirring constantly, until thickened. Gradually stir in eggs and cheese. Stir in corn and parsley. Pour into baking dish. 3. In small bowl, mix bread crumbs and 3 tablespoons melted butter; sprinkle over corn mixture. 4. Bake uncovered 55 to 65 minutes or until mixture is set and knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving. Makes 16 servings (1/2 cup each) Page 488

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Delicious Cream Corn

About This Recipe "This makes a large amount but not to worry this will be eaten up in a flash it is *THAT* good! Make certain that the corn is completely thawed but not cooked. I like to mix in some Parmesan cheese at the end of cooking ;-)" Ingredients
o o o o o o o o

2 (20 ounce) packages frozen corn kernels, thawed 1 cup whipping cream, unwhipped 1 cup evaporated milk ( or use milk) 1/2 teaspoon salt ( or to taste) 1 tablespoon sugar 2 tablespoons flour 2 tablespoons melted butter black pepper ( or cayenne pepper)

Directions 1. In a large saucepan combine thawed corn niblets, whipping cream, evaporated milk, salt and sugar; bring to boil over medium heat, stirring occasionally. 2. Reduce heat to low and simmer for 5-6 minutes. 3. Melt butter in the microwave or in a small saucepan over low heat; whisk in flour until smooth, then stir into the corn mixture until well blended and thickened. 4. Season with black pepper or cayenne to taste.

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Easy Fluffy Mashed Potatoes

Use baking potatoes, or Russets, for best texture. Scroll down the page for more mashed potato recipes.
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2 1/2 pounds Russet, or baking potatoes, cut into 1-inch chunks, about 8 cups of cut up potatoes 1/4 cup milk or half-and-half, or more to taste 1/4 cup butter 3/4 teaspoon salt, or to taste 1/4 teaspoon freshly ground black pepper Place potatoes in a 4-quart saucepan or Dutch oven; bring to a boil over medium heat. Reduce heat to low, cover, and simmer for 20 minutes, or until potatoes are tender. Drain potatoes thoroughly. For the smoothest potatoes, you can put the potatoes through a ricer at this point. Transfer to a large bowl. Add remaining ingredients to the bowl. With an electric hand-held mixer, beat potato mixture until light and creamy. Mashed potato recipe serves 4 to 6.

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Potato Gatto

From food writer Michele Scicolone: My dad didn't cook all the time, but when company was coming, he liked to pitch in. One year he decided to try to duplicate a dish that his mother used to make -- a casserole of potatoes mashed with mozzarella, prosciutto, and salami and baked until the cheese melted and the top was crusty and browned. From the first bite, we loved this dish. We ate it as a side with chicken or a roast, and on its own with a green salad. Ingredients
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2 1/2 pounds potatoes, scrubbed 2 tablespoons plain bread crumbs 1/4 cup (1/2 stick) unsalted butter, softened 2/3 cup warm milk 1 cup plus 2 tablespoons freshly grated pecorino Romano or Parmigiano-Reggiano 1 large egg, beaten 1/4 teaspoon grated nutmeg Salt and pepper to taste 8 ounces fresh mozzarella, cut into 1/2-inch dice 4 ounces sliced Genoa or other Italian-style salami and/or prosciutto, chopped

Instructions 1. Place the potatoes in a large saucepan with cold water covering them completely. Cover the pan and bring the water to a simmer over medium-high heat. Cook the potatoes until they are tender when pierced with a knife, about 20 to 30 minutes. Drain them and let them cool slightly. 2. Generously butter a 2-quart baking dish. Sprinkle the dish with the bread crumbs, turning it to spread the crumbs evenly. 3. When the potatoes are cool enough to handle, remove the skins. Place the potatoes in a bowl and mash them until smooth. Stir in 3 tablespoons of the butter, the milk, 1 cup of the grated cheese, the egg, the nutmeg, and salt and pepper to taste. Fold in the mozzarella and meat. Page 491

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4. Heat the oven to 400º. Spread the mixture evenly in the dish, dot with the remaining 1 tablespoon of butter, and sprinkle with the remaining 2 tablespoons of grated cheese. (This dish can be prepared to this point and refrigerated for up to 24 hours.) 5. Bake the dish until the top is browned and the center is hot, 40 to 45 minutes (50 minutes if it was refrigerated). Let it cool for 10 minutes before serving. Serves 10.

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Heavenly Sweet Potatoes

Serves: 8 Gooey marshmallows top a cinnamon-seasoned sweet potato purée for a delicious side dish that pairs perfectly with ham or turkey. ingredients Vegetable cooking spray 1 can (40 ounces) cut sweet potato in heavy syrup, drained 1/4 tsp. ground cinnamon 1/8 tsp. ground ginger 3/4 cup Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic) 2 cups miniature marshmallows directions Heat the oven to 350°F. Spray a 1 1/2-quart casserole with cooking spray. Put the potatoes, cinnamon and ginger in an electric mixer bowl. Beat at medium speed until almost smooth. Add the broth and beat until potatoes are fluffy. Spoon the potato mixture in the prepared dish. Top with the marshmallows. Bake for 20 minutes or until heated through and marshmallows are golden brown.

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Memory People Holiday Cookbook 2011
Mediterranean Baked Spinach

What You Need       Make It HEAT oven to 350ºF. PLACE spinach in colander in sink. Pour boiling water over spinach; cool. MEANWHILE, beat eggs and milk with whisk in large bowl until well blended. Add cream cheese; mix well. Stir in 1/2 cup feta. Squeeze excess moisture from spinach; stir into cream cheese mixture. Spread into 9-inch square baking dish; top with remaining feta. Cover. BAKE 50 min. or until center is set, uncovering after 30 min. 1 lb. fresh baby spinach leaves 6 cups boiling water 4 eggs 3/4 cup milk 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened 1 cup ATHENOS Crumbled Feta Cheese with Basil & Tomato, divided

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Moist Poultry Dressing Mushrooms
"Tasty mushrooms and onions complement the big herb flavor 'This dressing stays so moist when cooked this way,' she comments." Original recipe yield: 12 servings

PREP TIME 20 Min COOK TIME 4 Hrs READY IN 4 Hrs 20 Min 2 (4.5 ounce) jars sliced mushrooms, drained 4 celery ribs, chopped 2 medium onions, chopped finely 1/4 cup minced fresh parsley 3/4 cup butter, cubed 1 1/2 pounds day old bread, and cubed 1 1/2 teaspoons salt 1 1/2 teaspoons rubbed sage 1 teaspoon poultry seasoning 1 teaspoon dried thyme 1/2 teaspoon pepper 2 eggs 1 (14.5 ounce) can chicken broth or [(2 cube chicken bolluton n 2 cup water) or 2 cup homemade chicken stock DIRECTIONS In a large skillet, saute the mushrooms, celery, onions and parsley in butter until the vegetables are tender. In a large bowl, toss with hands the bread cubes with salt, sage, poultry seasoning, thyme and pepper. Add the mushroom mixture room temperature. Combine eggs and broth; add to the bread mixture and hand toss. Transfer to 5-qt. greased slow cooker. Cover and cook on low for 4-5 hours or until a meat thermometer reads 160 degrees F.

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Muffin Pan Popovers

Popovers, America’s version of Yorkshire pudding, are pastries that impressively rise up and over the pans they’re baked in. They have a crisp exterior but a soft, pillowy inside, perfect for serving with a juicy slice of prime rib. All you need is a blender and a muffin pan to whip them up—no popover pan needed. These easy and versatile pastries can also be slathered with jam and served with your morning tea. Game plan: If you don’t have a 12-well muffin pan, you can use two 6-well muffin pans; just be sure to bake them side by side in the oven. This recipe was featured as part of our story on hand-held meals you can make in a muffin pan. INGREDIENTS
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3 tablespoons unsalted butter, melted and cooled slightly 2 large eggs, at room temperature 1 cup whole milk, at room temperature 1 teaspoon granulated sugar 3/4 teaspoon fine salt 1 cup all-purpose flour

INSTRUCTIONS 1. Heat the oven to 425°F and arrange a rack in the lower third. Place a baking sheet in the oven while it heats. 2. Place 1/2 teaspoon of the butter into each well of a 12-well muffin pan; set aside. 3. Place the remaining 1 tablespoon butter, eggs, milk, sugar, and salt in a blender and blend until smooth, about 30 seconds. Turn off the blender, add the flour, replace the lid, and blend until just smooth, about 30 seconds. Set the mixture aside in the blender.

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4. Place the prepared muffin pan in the oven on the heated baking sheet and bake until the butter sizzles, about 2 to 3 minutes. Remove the muffin pan and the baking sheet from the oven. Pouring from the blender, fill the wells of the muffin pan halfway up with batter. 5. Return the muffin pan and baking sheet to the oven. Bake until the popovers are puffed and the tops are starting to brown, about 20 minutes. (Do not open the oven door during the baking time.) Reduce the oven temperature to 350°F and bake until the popovers are golden brown all over, about 15 minutes more. (Do not open the oven door until the popovers have baked at least 35 minutes.) 6. Remove the muffin pan and baking sheet from the oven and place them on a wire rack. Remove the popovers from the pan and serve immediately.

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My Dad's Stuffing
Laurie Horner

1 lb ground beef 1 lb italian sausage (take off casing) 1 or 2 bags of cornbread stuffing 2 cans mushroom pieces 1 can corn 1-2 beaten eggs 1 can turkey broth 1 can turkey gravy Minced celery, garlic and onion Brown the beef and sausage. Drain thoroughly and let cool. Mix together will all other ingredients. Put in a casserole dish in a 350 oven for about 30 minutes.

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Memory People Holiday Cookbook 2011
Peas with Butter-Toasted Almonds

Dress up frozen peas with golden slivered almonds—ready to serve with almost any meal in a mere 10 minutes.

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2 tablespoons butter or margarine 1/4 cup slivered almonds 3 1/2 cups Green Giant® Valley Fresh Steamers® frozen sweet peas (from two 12-oz bags), thawed, drained 1/4 teaspoon salt

1. In 10-inch skillet, melt butter over medium heat. Cook almonds in butter 2 to 3 minutes, stirring occasionally, until light brown. 2. Stir in peas and salt. Cook 3 to 5 minutes, stirring frequently, until peas are tender. Makes 6 servings

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Peas and Corn with Thyme Butter

Convenient Green Giant® frozen veggies are spruced up with crisp bacon in this 20-minute side dish.

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3 slices bacon, cut into 1/2-inch pieces 2 cups Green Giant® Valley Fresh Steamers® frozen baby sweet peas (from 12-oz bag) 2 cups Green Giant® Valley Fresh Steamers® frozen extra sweet Niblets® corn (from 12-oz bag) 2 tablespoons water 1/4 to 1/2 teaspoon dried thyme leaves 2 tablespoons butter or margarine

1. In 12-inch nonstick skillet, cook bacon over medium heat, stirring frequently, until crisp. Remove bacon with slotted spoon; drain on paper towels. Reserve 1 tablespoon drippings in skillet. 2. Add peas, corn and water to bacon drippings in skillet. Cover; cook over medium heat 6 to 8 minutes, stirring occasionally, until vegetables are tender and water has evaporated. 3. Stir in thyme and butter until vegetables are coated. Spoon into serving bowl. Sprinkle with bacon. Makes 6 servings

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Memory People Holiday Cookbook 2011
Quick and tasty coconut “spuds” (potatoes)
Ingredients:    1 LARGE BAKING POTATO PER PERSON (preferably organic) 1 CLOVE GARLIC PER PERSON (preferably organic) 1 DESSERT SPOON OF ORGANIC VIRGIN COCONUT OIL PER PERSON

Preheat oven to 200oC.Melt the coconut oil in the oven in a large baking dish. Peel and thickly slice the potatoes and the garlic and place them in the dish, making sure they are well covered with the melted coconut oil.Sprinkle to taste with organic sea salt.Check them after 20 minutes and turn.Cook for a further 20 minutes, or until crunchy (and very yummy!)

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Memory People Holiday Cookbook 2011
Roasted Garlic Mashed Potatoes - the Best You've Ever Had
By Mimi Bobeck

Ingredients         Directions 1. Separate head of garlic into individual cloves. 2. Toss in olive oil and wrap tightly in small piece of aluminum foil. 3. Bake in 350°F (180°C) oven for 45 minutes. 4. When the garlic has cooled to the touch you should be able to squeeze it out of the 'paper' shell of the individual cloves. 5. Mash the roasted garlic with a fork, or force through a fine strainer. 6. If you use a ricer as recommended below, simply rice the garlic along with the potatoes. 7. Peel and boil potatoes in salted water until tender. 8. Force the cooked potatoes through a ricer (recommended) or mash by your usual method. 9. Put the riced potatoes, garlic, sour cream, butter, and salt and white pepper in a mixer bowl, and whip at medium speed until smooth. 10. Add cream or milk to adjust consistency. 2 lbs potatoes 1 head garlic 1 tablespoon olive oil 1/4 cup sour cream 4 tablespoons butter milk or cream, if needed salt white pepper

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Memory People Holiday Cookbook 2011
Sausage Stuffing
Leeanne Chames

Ingredients: 1 pkg. bread stuffing 1 medium onion 1 stalk celery 1 lb. sausage (keep ½ c. of the pan drippings, or have butter on hand) ¼ t. thyme ½ t. marjoram 1 ½ t. salt ½ t. pepper ½ c. chicken broth Cook sausage. Remove sausage from pan and sauté onion and celery in drippings. Moisten bread with chicken broth. Mix all together and bake in greased 9 x 13 at 350 degrees til top is brown.

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Memory People Holiday Cookbook 2011
Scarborough Fair Stuffing

This is a delicious recipe that I start saving leftover bread for in the fall. It is so easy especially if you pre-make by mixing the bread and herbs together and keeping it on hand.—April Greenwood, Lakewood, Colorado 9 ServingsPrep: 30 min. Bake: 25 min. Ingredients
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10 cups torn assorted breads, such as French, whole wheat, rye, pumpernickel, and plain bagels 1/4 cup minced fresh parsley 1/4 cup minced fresh sage 2 tablespoons minced fresh rosemary 2 tablespoons minced fresh thyme 1/2 teaspoon salt 1/4 teaspoon pepper 2 eggs, beaten 1 can (14-1/2 ounces) reduced-sodium chicken broth 1/2 cup butter, melted

Directions

In a large bowl, combine the breads, herbs, salt and pepper. Combine the eggs, broth and butter; add to bread mixture and stir until moistened. Page 504

Memory People Holiday Cookbook 2011

Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°. Yield: 9 servings.

Editor's Note: This recipe may also be doubled to stuff a 14-pound turkey (use 1/2 cup egg substitute in place of the 2 eggs). Bake until a meat thermometer reads 180° for the turkey and 165° for the stuffing.

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Slow Cooker Mashed Potato Recipe

Laura Churchill cook time 7 hours. n 2 hours more All in all, I think it was a very good way to cook potatoes. 10 lbs potatoes whole with or without skins 1 tsp salt water to fill over the potoaes 1 block of cream cheese, room temperature (8 oz. I used light) 2 cup sour cream (I used light) 1 stick butter or margarine 1/2 cup 1 cup milk 2 tsp garlic powder 2 T dried parsley salt /pepper to taste I actually had 10 lbs of potatoes, so my large crockpot [5to6 quart] was nearly fully to the rim [yes, I know I am not supposed to fill it that much :)]. I added water until it was almost to the top of the potatoes, but not completely covering them. I cooked them overnight (about 7 hours on low or 4 hour on high ). They were cooked very well. A couple were actually a little overdone and they were the ones on the top. you can mix in your crock pot Pour off the water . break the potatoes with your hand electric mixer add the butter n cream cheese bend them it smooth and them add milk slowly n herbs. reheat again on low for 1 hr or 2 hr on low All in all, I think it was a very good way to cook potatoes. left over can be freeze or eat up i usually make this around the holiday i used to make this up for my late mom and freeze it into potion and put gravy on it for her

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Sour Cream Potatoes

Hazel Urban

8 large potatoes 1 - 3 oz. package of cream cheese 1 cup sour cream 2 tsp. onion salt 1 tsp. salt 1/4 tsp. pepper 2 Tbsp. butter Peel potatoes. Cook in boiling water, drain. Mash until smooth, add remaining ingredients. Beat until fluffy. May have to add some milk depending on desired consistency. Can be made ahead and refrigerated. Cool before refrigerating. Dot with butter and bake in greased casserole at 350 degrees for 30 minutes.

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Southern Green Beans

A few Thanksgivings ago, Renee Z. replaced a richer dish traditionally served at her family's get-togethers with this lighter and healthier bean dish, and it was gobbled up. Her recipe was inspired by a Southern cookbook (sent to her by a dear friend) called "Food for Thought," published by the Junior League of Birmingham, Alabama. Ingredients
        

2 pounds fresh green beans 1 cup sliced fresh mushrooms 1/2 cup onions, diced 3 cloves garlic, minced 1/3 cup olive oil 18-ounce can water chestnuts, drained 1/2 teaspoon basil 1/2 teaspoon Italian seasoning Salt and pepper to taste

Instructions 1. Wash and trim the beans, then cut them in half. Place the beans in a saucepan with enough water to cover them. Bring the water to a boil, then reduce the heat and simmer the beans for 8 minutes or until just barely tender. Drain the beans and immediately rinse them in cold water (to stop the cooking process), then set them aside. Sauté the mushrooms, onions, and garlic in the olive oil until tender (about 5 minutes). Add the water chestnuts, basil, seasoning, and salt and pepper. Stir in the green beans and cook until heated through. Serves 8.

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Southwest Cornbread Dressing

Looking for a flavorful side dish using Progresso® chicken broth? Then try this tasty cornbread and sausage dressing. Perfect if you love Southwestern cuisine. INGREDIENTS:      Cornbread 2 pouches (6.5 oz each) cornbread and muffin mix 2/3 cup milk ¼ cup butter or margarine, melted 2 eggs

Dressing             1 lb bulk spicy pork sausage 3 tablespoons butter 2 large onions, chopped (about 2 cups) 1 large red bell pepper, chopped (about 1 cup) 1 jalapeño chile, seeded, finely chopped 1 ¾ cups Progresso® chicken broth 1 cup half-and-half 2 eggs 1 tablespoon ground cumin 2 teaspoons ground coriander 1 teaspoon salt ¼ cup chopped fresh cilantro

DIRECTIONS:
 

Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, stir all cornbread ingredients just until moistened (batter will be lumpy). Spread batter in pan. Bake 10 to 12 minutes or until golden brown. Cool 10 minutes. While still in pan, cut warm cornbread into 1/2-inch cubes; fluff cubes. Bake 10 minutes; stir. Bake 10 to 15 minutes longer or until golden brown. Reduce oven temperature to 350°F. Page 509

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Meanwhile, in 10-inch skillet, cook sausage over medium heat until no longer pink; remove from skillet. In same skillet, melt butter over medium heat. Cook onions, bell pepper and chile in butter 5 to 6 minutes, stirring occasionally, until onions are softened. In large bowl, mix broth, half-and-half, eggs, cumin, coriander and salt. Stir in cornbread cubes. Add sausage, onion mixture and cilantro; mix well. Spoon into ungreased 13x9-inch (3-quart) baking dish. Cover; bake 45 minutes. Uncover; bake 10 to 15 minutes longer.

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Sweet Potato Fries

Skip the deep-fried French fries in favor of these tasty oven-baked wedges. You'll need just four ingredients and 10 minutes prep time.     4 medium unpeeled sweet potatoes (1 1/2 lb) 2 tablespoons vegetable oil 1/2 teaspoon salt 1/4 teaspoon pepper

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Memory People Holiday Cookbook 2011
Sweet Potato with orange juice
Laura Churchill cook 4-6 hours on low for potatoes cook 2 hours on low Ingredients: 5 medium sweet potatoes or yams 1/2 cup butter 3 tablespoon maple syrup 1/2 cup orange juice or orange citrus juice 1/2 orange peel shredded Directions: Wash sweet potatoes. Place slightly wet potatoes in crock pot. Cover; cook on low for 4-6 hours. until soft . take out of crock pot cut in half. then peel the potatoes before add it back into the slow cooker grease the side of slower cooker with butter [yes it will melt] put potatoes back into the crock pot add the butter n maple syrup orange juice and peel. mix with a hand electric mixer until smooth reheat on low for 2hr more.

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Yams and Apples
Leeanne Chames

6 yams, boiled and peeled 3 apples, Pippin or Granny Smith Layer in 3 ½ quart casserole dish. 4 T. cornstarch 8 oz. butter (one cube) ¾ t. salt 1 c. water 2 c. sugar (can do ½ c. white and ½ c. brown) ¼ t. cinnamon Heat all til clear. Pour over layered yams and apples. Sprinkle cinnamon on top and bake for 2 hours on 325. Yams should be soft when done.

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Yellow rice and sausage
Debra Lee

Prepare yellow rice, (follow directions) brown 1 pound sausage, drain, mix with yellow rice and serve. (I got tired of chicken)

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Miscellaneous Stuff

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Baking Tips and Information
When it comes to baking and making cakes, a lot of us use different techniques and tools to get the job done and in many cases, when you're stuck with a problem, a quick fix to get you out of a jam.

When rolling out crust, roll from the center out, very lightly, then cover with a large piece of plastic wrap continue to roll carefully and turn crust over so that the crust is now on top of the plastic wrap. Place another piece of plastic wrap on top and finish rolling to desired thickness, refrigerate if necessary. With butter based crusts, the plastic helps hold the shape of the crust, eases annoying splitting of the crust, and helps keep you from adding too much flour. When emergencies strike, such as a forgotten bake sale or unexpected guests, it’s nice to be able to whip up a pie for dessert quickly. First, put pride aside, and keep some piecrust mix like Krust-ez or Pillsbury for a quick crust. Replace a bit of the water with a few tablespoons of sour cream. No one will ever know you used a packaged mix and the sour cream will add flavor as well as help to make the crust flakier. Brush some beaten egg white over your pie crust before baking to yield a beautiful glossy finish. Leftover pie dough? Cover it with some Parmesan or Gruyere cheese and bake it for a delicious appetizer. When a recipe calls for flouring the baking pan, use a bit of the dry cake mix instead and there won't be any white 'mess' on the side of the cake. Sticking cake layers? Try putting them back in a warm oven for a short time. The layers will come out without a problem, or try lining the bottom of your pans with wax paper. Run your hands under cold water before pressing Rice Krispies treats in the pan and the marshmallow won't stick to your fingers. Dropping Cookie Dough - To get cookie dough to drop without sticking, dip the spoon in milk first. Be sure there are no drafts where dough is rising. Drafts cause the dough to rise slowly and unevenly. Placing a damp towel under the board on which you are kneading the dough to help keep the board in place. If you use an electric mixer with a dough hook, spray it with vegetable cooking spray to prevent the dough from sticking. Pastry Tip: the perfect temperature for optimal volume using the creaming method for cakes is right around 68 ° F. Pastry Tip: Add a pinch of salt, some fresh mint and a squirt of lime juice to sugared berries for shortcake. The flavor will pop!

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Is your baking powder fresh? Put one tsp in 1/3 cup of water. If it does not fizz toss the baking powder-it's too old.

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To Change To

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Conversion Table for Cooking

U.S. to Metric

Capacity 1/5 teaspoon = 1 milliliter 1 teaspoon = 5 ml 1 tablespoon = 15 ml 1/5 cup = 50 ml 1 cup = 240 ml 2 cups (1 pint) = 470 ml 4 cups (1 quart) = .95 liter 4 quarts (1 gal.) = 3.8 liters Weight 1 fluid oz. = 30 milliters 1 fluid oz. = 28 grams 1 pound = 454 grams
Metric to U.S.

Capacity 1 militers = 1/5 teaspoon 5 ml = 1 teaspoon 15 ml = 1 tablespoon 34 ml = 1 fluid oz. 100 ml = 3.4 fluid oz. 240 ml = 1 cup 1 liter = 34 fluid oz. 1 liter = 4.2 cups 1 liter = 2.1 pints 1 liter = 1.06 quarts 1 liter = .26 gallon Weight 1 gram = .035 ounce 100 grams = 3.5 ounces 500 grams = 1.10 pounds 1 kilogram = 2.205 pounds 1 kilogram = 35 oz.

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16 tablesppns = 1 cup 12 tablespoons = 3/4 cup 10 tablespoons + 2 teaspoons = 2/3 cup 8 tablespoons = 1/2 cup 6 tablespoons = 3/8 cup 5 tablespoons + 1 teaspoon = 1/3 cup 4 tablespoons = 1/4 cup 2 tablespoons = 1/8 cup 2 tablespoons + 2 teaspoons = 1/6 cup 1 tablespoon = 1/16 cup 2 cups = 1 pint 2 pints = 1 quart 3 teaspoons = 1 tablespoon 48 teaspoons = 1 cup

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Cooking Conversion Tables
Liquid And Volume Measures

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Dry Measure

Oven Temperature

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Metric Conversion Table

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Cooking Volume Conversion Tables
Liquid Measure

1 dash 3 teaspoons 1 pony 1 jigger 1 large jigger 1 standard whiskey glass 1 pint 1 fifth 1 quart

6 drops 1/2 ounce 1 ounce 1 1/2 ounce 2 ounces 2 ounces 16 fluid ounces 25.6 fluid ounces 32 fluid ounces
Liquid And Dry Measure

Volume 1 teaspoon (US) 1 tablespoon (US) 1 fluid ounce (US) 1 gill (US) 1 cup (US) 1 pint (US) 1 quart (US) 1 gallon (US) 1 cubic inch 1 teaspoon (UK) 1 dessert spoon (UK) 1 tablespoon (UK)

U.S. Units 1/6 ounce 0.5 ounce 1 ounce 4 ounces 8 ounces 16 ounces 32 ounces 128 ounces 0.5541 ounces 1.2 teaspoons 2.4 teaspoons 1.2 tablespoons
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Metric Units 4.929 milliliters 14.79 milliliters 29.57 milliliters 118 milliliters 236.6 milliliters 473.2 milliliters 946.3 milliliters 3.785 liters 16.387 milliliters 6.16 milliliters 12.32 milliliters 18.48 milliliters

Memory People Holiday Cookbook 2011
1 fluid ounce (UK) 1 gill (UK) 1 breakfast cup (UK) 1 pint (UK) 1 quart (UK) 1 gallon (UK) 1 milliliter 1 centiliter 1 deciliter 1 liter 1 dekaliter 1 teaspoon (metric) 1 tablespoon (metric) 1 standard cup 0.96076 ounces 1.2 gills 1.2 cups 1.2 pints 1.2 quarts 1.2 gallons 0.203 teaspoon 2.03 teaspoons 0.423 cup 1.057 quarts 2.642 gallons 1.014 teaspoons 28.4 milliliters 142 milliliters 284 milliliters 568 milliliters 1.136 liters 4.546 liters l milliliter 10 milliliters 100 milliliters 1000 milliliters 10000 milliliters 5 milliliters

3.04 tablespoons 15 milliliters 1.0567 cups 250 milliliters

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Essence (Emeril's Creole Seasoning)
Sheila Murff Brantley i use this in soups, chili and anything else that needs a kick! 2-1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme mix it all together, put in a small sealed container. lasts quite a while!

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Five Secrets to Making Better Cookies
by Rachel Paxton - rachel@creativehomemaking.com
1.

Make sure your cookie sheets aren't too thin. The heavier your cookie sheet, the less likely your cookies are to burn. If you can't afford heavy-duty cookie sheets, you can cover your thin ones with layers of aluminum foil. Experiment with the temperature of your oven. My oven is always hotter than what I set it for. I set my oven 25 degrees cooler than what a recipe calls for. Always place your cookie dough on cold cookie sheets. If you don't let the cookie sheets cool, your cookie dough will spread too much from the heat of the cookie sheets. Don't bake the cookies for too long. They should be light brown around the edges. Keep in mind that the cookies will continue to cook from the heat of the cookie sheet after you remove them from the oven. I always let my cookies bake too long because I didn't think they were done yet. Your cookies should look a little underdone when they come out of the oven.

2.

3.

4.

Cool the cookies on the cookie sheet until you can lift them with a spatula without breaking them. Cool them completely on wire racks, if you have some, otherwise you can cool them on paper towels or waxed paper.

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General Cooking Tips and Information

Pecans can be tough to shell. To make it easier, soak them in boiling water for 10 minutes, or you can soak them (or Brazil Nuts) in 1 cup of water for 5 to 6 minutes on High in the microwave. When boiling corn on the cob, add a tablespoon of sugar to help bring out the corn's natural sweetness. To prevent egg shells from cracking, add a pinch of salt to the water when hard-boiling. Potatoes will take food stains off of your fingers. Just slice and rub the raw potato on your skin and rinse with water. Just the same, if you're peeling shrimp or cleaning fresh fish and you don't want the smell to remain on your hands all day, squish a few fresh strawberries between your fingers for a minute or two, then rinse with soap and water. When marinating food keep these guidelines in mind: Certain foods like vegetables or chicken soak up marinades quicker than pork or red meat. For chicken, shrimp, fish or vegetables, 3-4 hours is usually good in the refrigerator. With pork or red meat, 6 hours works nicely, overnight works the best. When chopping or cutting up onions, breathe through your mouth instead of your nose to keep from tearing heavily. The smell and the chemicals inside of the onions is what makes your eyes burn. Use a meat baster to squeeze your batter onto a hot griddle for perfectly shaped pancakes every time. Frozen spinach - after thawing spinach squeeze the water out of it to prevent the water coming out during the cooking process. This may adversely affect your recipes with the amount of liquid that is released. You can squeeze it by hand, or you can press it against the side of a colander. Lay the spinach onto paper towels afterwards, to soak up any excess moisture. Fresh mushrooms naturally contain water, so stir them constantly while sauteing to cook off excess moisture. Excess liquid results in weaker flavor. When grating cheese, spray the surface of the grater with cooking spray to prevent the cheese from sticking. Or you can use vegetable oil lightly.

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Holiday Wines
You can please some of the people all of the time and all of the people some of the time, and in an effort to please all the holiday guests all the time, present two to three wines to accompany the diverse foods offered on the holiday table. Bruce Sanderson of Wine Spectator says, "I like the versatility that turkey brings to wine selection. You can match both reds and whites, although reds tend to go better with the dark meat." Roasted turkey breast offers a subtle flavor that goes well with many wines. Food and wine pairing becomes more difficult when taking into account the many strong accompaniments. For example, full-flavored sausage stuffing, rich gravy, acidic cranberry sauce/salsa and the bold tastes of Brussels sprouts, pearl onions and sweet potatoes, all affect wine choice, just to name a few. Add to the diverse menu, the varied tastes of your guests: some prefer only white wine, others prefer only red, some like sweet wines while other guests will not indulge in any wines other than dry. Our recommendation for the holiday feast is to offer both a red and white and let your guests select the wine suited to their tastes. WHITE WINES Gewurtztraminer - a fruity, slightly spicy wine that complements smoked turkey and other bold flavors. Chardonnay - many wine experts caution about serving rich oaky chardonnays. Select a crisp, lightly oaked chardonnay with herbal flavors. Riesling - a floral, fruity wine that appeals to sweet wine drinkers. Riesling is also suitable as an aperitif. Pinot Blanc - a very versatile dry white wine that pairs well with the diverse flavors of the Thanksgiving table. Sparkling wines - a wine that is always welcome and appropriate. Either non-vintage or vintage blanc de blanc is a perfect aperitif. RED WINES Pinot Noir - the top choice for Thanksgiving wines, based on a survey by Wine Spectator. Some wine connoisseurs consider Pinot Noir the most food friendly of all reds. The light to medium bodied wine pairs well with the multitude of flavors and textures without overwhelming the turkey breast. Zinfandel - the truly American grape is a strong candidate to pour at the American holiday feast. The rich red wine will stand up to the strong flavors of the holiday dinner. Beaujolais Nouveau - the light fruity young wine is released in mid-November. Beaujolais Nouveau is made from Gamay grapes and is a friendly red that pairs well with the big flavors of the holiday feast.

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Laundry Soap
by Jacquelin Leight Cerqua IS THIS ONLY FOR FOOD RECIPES??????? BECAUSE I HAVE THIS ONE..... FOR THE LAST THREE YEARS, I HAVE BEEN MAKING MY OWN LAUNDRY SOAP..... I DO NOT USE ANY FABRIC SOFTENER WITH THIS.....IT DOES GET THE CLOTHES CLEAN. REMINDS ME OF MY GRANDMOTHER MAKING LAUNDRY SOAP WHEN I WAS A CHILD..... I AM TOLD IT DOES NOT WORK WELL IN FRONT LOAD WASHERS, I HAVE A TOP LOAD AND IT WORKS FINE.... I FIND THE WASHING SODA AND BORAX POWDER AT PUBLIX STORES.....I DO REMEMBER "20 MULE TEAM BORAX" FROM BACK THEN....!!!! The Recipe Now that you have assembled all the needed ingredients here is the recipe Homemade Laundry Soap 1/3 bar Fels Naptha or other type of soap, ½ cup washing soda ½ cup borax powder ~You will also need a small bucket, about 3 gallon size~ (I use an old cat litter bucket with top).... Grate the soap and put it in a sauce pan. Add 6 cups water and heat it until the soap melts. Put three (3) gallons of water in the bucket.... Add the washing soda and the borax and stir until it is dissolved. . Now add your soap mixture and stir. Let the soap sit for about 24 hours and it will gel. You use ½ to 1 cup per load, depending on the size of the load..... **A few things to note about the soap** ~The finished soap will not be a solid gel. It will be more of a watery gel that has been accurately described as an "egg noodle soup" look. ~The soap is a low sudsing soap. So if you don’t see suds, that is ok. Suds are not what does the cleaning, it is the ingredients in the soap. i have revised the original recipe....and find this is very easy to make..... takes less than one half hour.....to mix... 24 hours to gel... Optional: If you want your soap to have some sort of scent you can scent this with ½ to 1 oz. of essential oil or fragrance oil of your choice. Page 530

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Making half a recipe

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National Turkey Federation Fact Sheet
Turkey Terms and Labels Describing Various Production Methods More than 46 million turkeys are expected to be eaten on Thanksgiving and another 22 million for Christmas. With so many turkeys being consumed around the holidays, the National Turkey Federation wants to help take some of the guess work out of the numerous terms and labels that describe various production methods. Whatever type of turkey you purchase for the holiday feast, note that a turkey farmer's number- one priority is the safety and health of their flock, because a healthy turkey will ultimately be the best quality product for consumers. Conventional: Conventional turkeys are raised in scientifically designed, environmentally controlled barns that provide maximum protection from predators, disease and bad weather. They are given medications to prevent illness and to suppress organisms that are potentially harmful. This is the type of turkey that most Americans associate with Thanksgiving. These turkeys are typically sold fresh and frozen in supermarkets across the United States. Free Range: The U.S. Department of Agriculture (USDA) says the term "free range" or "free roaming" can be used to describe poultry that "has been allowed access to the outside." There are a limited number of "free range" turkeys being produced and most of them are for the holiday season. There are fewer "free range" turkeys because of geographic and climatological considerations, making warm weather the most conducive for allowing birds access to the outside. Organic: A turkey labeled "organic" has the approval and certification of the USDA. The government standard includes strict regulations on organic feed and free range access and allows no antibiotics. There are also fewer "organic" turkeys for some of the same reasons that there are fewer "free range" turkeys. Broad-Breasted White: This is the most common type of turkey raised in the United States. This farm-raised domesticated turkey has been transformed in shape and size to meet the demands of consumer's taste preferences. This turkey yields a higher breast meat content, which is highly regarded by the U.S. consumer. Heritage: The term refers to the turkey breeds indigenous to the Americas, dating to early Colonial times. They are Beltsville Small White, Bourbon Red, Jersey Buff, Narragansett, Royal Palm, Slate, Standard Bronze and White Holland. As a result of the market dominance of the conventional Broad-Breasted White, these breeds had been slowly shrinking in population. In 2001, Slow Food USA launched an initiative with the American Livestock Breeds Conservancy to work with small farms to return the heritage turkey to the marketplace. Heritage turkeys grow at a much slower rate than Broad-Breasted Whites. The result is a smaller bird with flavor some describe as gamy; and a thicker layer of fat surrounding the breast.

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Standard Australian Cooking Measurements

When it comes to measuring ingredients, Australian and New Zealand cooks love our cups. With the internet opening up access to recipes from all over the world, you need to be sure you are using the right cup. Here is a basic guide to weights and measures used in Australian and New Zealand cooking to help you measure it all up. The Right Cup The standard cup used in Australian and NZ Cooking is 250ml, the standard metric cup. Australian and NZ cooking cup measurements are rounded out in the following way. ADVERTISE WITH US Metric Cups and Spoons Cups 1 cup 3/4 cup 2/3 cup 1/2 cup 1/3 cup 1/4 cup 1 teaspoon Millilitres 250ml 190 ml 170 ml 125ml 80ml 60ml 5ml

1 tablespoon 20ml Dessertspoon 1 dessertspoon = 2 teaspoons When measuring other ingredients, the weight amount will be affected by the density of the ingredients – for example 1 cup of flour will weigh a lot more than 1 cup of Rice Bubbles. Common Ingredient 1 Cup Conversions Ingredient Plain or SR Flour White Sugar, Caster Sugar Brown Sugar, lightly packed Icing Sugar Honey Golden Syrup Desiccated Coconut Rolled Oats Sultanas Weight 125gm 220g 155g 155g 350g 350g 90g 90g 160g

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Slivered Almonds Walnuts Dates (chopped) Cornflakes Rice Bubbles Breadcrumbs (dry) Breadcrumbs (soft) Rice Lentils Couscous 125g 125g 155g 30g 20g 125g 60g 155g 185g 190g

Grated Cheese (cheddar, tasty, Parmesan) 125g

Cups around the world The U.S. cup is 240 ml, close enough to do a cup to cup conversion except in critical baking recipes. The U.K cup is 225ml, enough of a difference to do conversion calculations in any baking recipe. Online cooking conversion sites can help you with any critical conversions you need to make. We do just about everything in cups – except butter! Found a recipe that has butter or margarine in cups? Here's the weigh out. Butter and Margarine Conversions Cup 1 cup butter or margarine 3/4 cup butter or margarine 1/2 cup butter or margarine 1/3 cup butter or margarine 1/4 cup butter or margarine I tablespoon butter or margarine 1 teaspoon butter or margarine Weight 250g 185g 125g 80g 60g 20g 5g

3 tablespoons butter or margarine 60g

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Substitutions for Food Ingredients

Here are some useful substitutions for common food ingredients in case you're ever stuck in a jam (we've all been there before right?). Most of these are pretty standard and we'll be adding more to the list as often as possible. As always, suggestions are welcome!

Ingredient Baking powder Buttermilk Cake Flour Chocolate Cornstarch Corn syrup Cream, light

Amount Substitution 1 tsp 1 cup 1 cup ¼ tsp baking soda plus ½ tsp cream of tartar 1 cup plain yogurt or 1 tbsp vinegar plus milk to equal 1 cup, or 1 tbsp lemon juice plus milk to equal 1 cup 1 cup minus 2 tbsp sifted all purpose flour

1 ounce 3 tbsp unsweetened cocoa plus 1 tbsp butter or margarine 1 tbsp 2 tbsp all purpose flour 2 cups 1 cup granulated sugar 1 cup 1 ½ tbsp butter plus whole milk to equal 1 cup ½ cup butter plus whole milk to equal 1 cup

Cream, whipping or 1 cup heavy Egg, yolk Egg, whole

2 yolks 1 whole egg (can be used for baking but not for piecrust or a sauce) 1 egg 2 egg yolks (for baking, 2 egg yolks plus 1 tbsp water) OR if just one egg short for a recipe substitute 1 tsp of cornstarch 1 tsp chopped garlic, ½ tsp minced garlic, 1/8 tsp garlic powder, ½ tsp garlic flakes = ¼ tsp granulated garlic, ½ tsp garlic juice

Garlic Herbs, fresh Honey Lemon juice Milk, skim Milk, whole

1 clove

1 tbsp 1 tsp dried herbs 1 cup 1 ¼ cups granulated sugar plus ¼ cup liquid

1 tbsp 1 tbsp distilled white vinegar 1 cup 1 cup 1/3 cup nonfat dry milk plus ¾ cup water ½ cup evaporated milk plus ½ cup water

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Molasses Molasses Mushrooms, fresh Mustard, dry Sour cream Sugar, brown Sugar, granulated Tomato juice Tomato sauce Yogurt 1 cup 1 cup 1 lb. 1 tsp 1 cup 1 cup 1 cup 3 cups 1 cup 1 cup ¾ cup granulated sugar 1 cup light corn syrup (makes light coloring) 12 ounces canned mushrooms, drained 1 tbsp prepared mustard 3 tbsp butter plus buttermilk or yogurt to equal 1 cup 1 cup granulated sugar 1 ¾ cup confectioners' sugar (do not substitute for baking) 1 ½ cups tomato sauce plus 1 ½ cups water or 1 can (6 oz. size) tomato paste plus 3 cans water, dash salt and dash sugar 1 can (3 oz. size) tomato paste plus ½ cup water 1 cup buttermilk

Here are some useful substitutions for common food ingredients in case you're ever stuck in a jam (we've all been there before right?).

Ingredient Baking powder Buttermilk Cake Flour Chocolate Cornstarch Corn syrup Cream, light

Amount Substitution 1 tsp 1 cup 1 cup ¼ tsp baking soda plus ½ tsp cream of tartar 1 cup plain yogurt or 1 tbsp vinegar plus milk to equal 1 cup, or 1 tbsp lemon juice plus milk to equal 1 cup 1 cup minus 2 tbsp sifted all purpose flour

1 ounce 3 tbsp unsweetened cocoa plus 1 tbsp butter or margarine 1 tbsp 2 tbsp all purpose flour 2 cups 1 cup granulated sugar 1 cup 1 ½ tbsp butter plus whole milk to equal 1 cup ½ cup butter plus whole milk to equal 1 cup

Cream, whipping or 1 cup heavy Egg, yolk

2 yolks 1 whole egg (can be used for baking but not for piecrust or a sauce) Page 536

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Egg, whole 1 egg 2 egg yolks (for baking, 2 egg yolks plus 1 tbsp water) OR if just one egg short for a recipe substitute 1 tsp of cornstarch 1 tsp chopped garlic, ½ tsp minced garlic, 1/8 tsp garlic powder, ½ tsp garlic flakes = ¼ tsp granulated garlic, ½ tsp garlic juice

Garlic Herbs, fresh Honey Lemon juice Milk, skim Milk, whole Molasses Molasses Mushrooms, fresh Mustard, dry Sour cream Sugar, brown Sugar, granulated Tomato juice Tomato sauce Yogurt

1 clove

1 tbsp 1 tsp dried herbs 1 cup 1 ¼ cups granulated sugar plus ¼ cup liquid

1 tbsp 1 tbsp distilled white vinegar 1 cup 1 cup 1 cup 1 cup 1 lb. 1 tsp 1 cup 1 cup 1 cup 3 cups 1 cup 1 cup 1/3 cup nonfat dry milk plus ¾ cup water ½ cup evaporated milk plus ½ cup water ¾ cup granulated sugar 1 cup light corn syrup (makes light coloring) 12 ounces canned mushrooms, drained 1 tbsp prepared mustard 3 tbsp butter plus buttermilk or yogurt to equal 1 cup 1 cup granulated sugar 1 ¾ cup confectioners' sugar (do not substitute for baking) 1 ½ cups tomato sauce plus 1 ½ cups water or 1 can (6 oz. size) tomato paste plus 3 cans water, dash salt and dash sugar 1 can (3 oz. size) tomato paste plus ½ cup water 1 cup buttermilk

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Troubleshooting Cookies
By Dennis R Weaver If your cookies are too tough . . . You may have used too much flour or a flour with too high of a protein content. Unless you want a chewy cookie, do not use bread flour. Check your measurements--the cookies may not have enough fat or the amount of sugar may be wrong. If your cookies are too crumbly . . . They may have too much sugar, shortening, or leavening or may not be thoroughly mixed. Try adding more eggs. If your cookies are too hard . . . They may have been baked too long or at a temperature that was too low. Too much flour or not enough shortening or liquid will make them hard also. If your cookies are too dry . . . The same elements that make cookies too hard, may make them too dry. Try baking them at a higher temperature for a shorter period. Substitute brown sugar (with its higher moisture content) for part of the granulated sugar. If your cookies are too brown . . . The cookies were most likely baked too long or at too high of a temperature. Too much sugar may make a cookie brown too readily. If your cookies are not browned enough . . . The baking temperature was too low, they were not baked long enough, or there was too little sugar. If your cookies spread too much . . . The baking temperature may be too low. Too much sugar, shortening, or leavening will cause spread. If pans are greased with too much shortening, spread may occur. Add a little more flour or chill your dough before forming the cookies. If your cookies don't spread enough . . . The opposite conditions that create too much spread may cause your cookies not to spread enough. There may not be enough sugar, shortening, or leavening, or the temperature is too high. Try adding more grease to the pan and baking at a lower temperature. If the edges or crust turns out sugary . . . The cookies probably have too much sugar. The dough may have been inadequately mixed. If your cookies have a poor flavor . . . Make sure all the flavoring ingredients were added. Dated or low quality ingredients may not impart strong enough flavors. Improperly washed baking pans will sometimes cause a cookie to taste bad. If your cookies stick to the pans . . . The pans probably weren't greased adequately. Too much sugar will make cookies stick. Cookies are usually easier to remove from their pans immediately after coming from the oven. Page 538

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Turkey Roasting Times from the National Turkey Federation
The National Turkey Federation recommends roasting a turkey in a 325 degree F oven until a meat thermometer indicates the internal temperature registers 180 degrees F in the thigh and 165-170 degrees F in the breast. Pop-up timers are helpful as a preliminary step in judging the correct temperature, but a meat thermometer is the best final authority to determine doneness. See how easy it is to roast a turkey.

A shallow roasting pan should be used so oven air can flow completely around the turkey. Pans with sides higher than 1 inch will shield the thickest part of the turkey thighs from the heat, and the thighs will not cook evenly. For easier clean-up, add 1/2 cup of water to the bottom of the pan. If you stuff the bird, stuff it immediately before you place it in the oven. The center of the stuffing must register 165 degrees F. If the turkey is done before the stuffing, remove the turkey from the oven and finishing cooking it outside the turkey until it reaches the required temperature. If you do not stuff the turkey, the addition of 2 cups of coarsely chopped celery, onion and carrots to the cavity will enhance the fragrance and add to the flavor of the pan juices. The roasting times shown on the chart below reflect the shorter cooking times of the turkeys produced by today's turkey industry. Turkeys today take less time to cook than in the past because new turkey breeds produce a higher proportion of white meat. Since white meat cooks faster than dark meat, care should be taken to follow these guidelines to ensure a moist turkey. Use roasting times as a planning guide only; use a thermometer to determine actual doneness. There are many factors that affect the roasting time. These factors result in longer cooking times.
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A partially frozen bird requires longer cooking. The depth and size of roasting pans can alter heat circulation around the bird. A turkey or the roasting pan may be too large for the oven and could block heat circulation. Be sure to allow at least 2-inches of space around the oven walls so heat can circulate around the turkey. The use of an aluminum foil tent for the entire roasting time will slow down cooking. A stuffed turkey takes longer to cook.

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These cooking procedures result in shorter cooking times.
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Dark roasting pans result in faster cook times than shiny metal roasting pans. If the turkey is covered with the roasting pan lid, the cook time will be shorter.

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An oven cooking bag can accelerate cook time.

Oven factors often require special attention.

Some ovens may heat unevenly and many ovens have "hot spots". The roasting pan should be turned to prevent one area of the turkey from cooking too quickly. The rack position can have an affect on even cooking and heat circulation. Place the turkey on a lower rack so the top of the turkey is in the middle of the oven.

"Open Pan Method" NTF Roasting Guidelines for a Fresh or Thawed Turkey Roast in a 325 degrees F Conventional Oven on the Lowest Oven Rack Weight 8 to 12 pounds 12 to 14 pounds 14 to 18 pounds 18 to 20 pounds 20 to 24 pounds 24 to 30 pounds Unstuffed Turkey 2 3/4 to 3 hours 3 to 3 3/4 hours 3 3/4 to 4 1/4 hours 4 1/4 to 4 1/2 hours 4 1/2 to 5 hours 5 to 5 1/4 hours Stuffed Turkey 3 to 3 1/2 hours 3 1/2 to 4 hours 4 to 4 1/4 hours 4 1/4 to 4 3/4 hours 4 3/4 to 5 1/4 hours 5 1/4 to 6 1/4 hours

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Turkey Thawing Hints from the National Turkey Federation
Turkeys can be thawed using one of three methods, but the most fool proof is in the refrigerator. The key to this method is to plan ahead and allow approximately 24 hours for every four to five pounds of bird weight for thawing in the refrigerator. This method is the safest and will result in the best finished product. Place the bird, in the original wrapping, on a shallow baking sheet in the refrigerator. The following chart provides good guidelines for thawing times. Refrigerator Turkey Thawing Time (40 degrees F) Turkey Weight 8 to 12 pounds 12 to 16 pounds 16 to 20 pounds 20 to 24 pounds Days to Allow for Thawing Turkey 2 to 2.5 days 2.5 to 4 days 4 to 5 days 5 to 6 days

If you need to thaw the turkey more quickly, you may thaw the bird in COLD water, in the original wrapping. The cold water must be changed every 30 minutes. Allow approximately 30 minutes per pound using this method. COLD Water Turkey Thawing Time Turkey Weight 8 to 12 pounds Hours to Allow for Thawing Turkey 4 to 6 hours

12 to 16 pounds 6 to 8 hours 16 to 20 pounds 8 to 10 hours 20 to 24 pounds 10 to 12 hours The third safe method for thawing a turkey is in the microwave. Follow the manufacturer's directions and roast the turkey immediately after thawing.

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UK/USA
Food Equivalents UK aubergine baking tray bangers beetroot bicarbonate of soda biscuits broad beans cake tin capsicums castor sugar celery stick chips chuck steak coriander, fresh cornflour courgette crisps desiccated coconut digestive biscuits/ USA eggplant baking sheet sausages beet baking soda cookies fava beans cake/ baking pan sweet or bell peppers Sugar, superfine celery rib French-fried potatoes round steak/stewing beef cilantro cornstarch zucchini potato chips Unsweetened desiccated/ shredded coconut graham crackers

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double cream dripping essence fish slice forcemeat frying pan gammon glacé fruits golden syrup Greaseproof/Parchment paper hand of pork hard-boiled eggs heaped spoonful hull icing sugar joint ketchup/tomato sauce king prawns Margarine/Butter/Lard minced meats offal paw paw cream, heavy fat from roasted meat extract (vanilla, etc.) spatula stuffing mix for meat or fish skillet ham candied fruit light molasses wax paper pork shoulder roast hard-cooked eggs heaping spoonful shuck confectioners'/powdered sugar large cut of meat to roast catsup jumbo shrimp shortening ground meats variety meats (liver, kidney etc) papaya Page 543

Memory People Holiday Cookbook 2011
pig's trotter plain flour pork fat prawns rasher semolina sieve sift silverside single cream skirt steak spring or salad onions stock cubes strong flour sultanas tomato Ketchup treacle vanilla pod pig's foot all-purpose flour fatback shrimp slice farina strain; strainer strain beef cut from the rump cream, light, half-and-half flank steak scallions, green onions bouillon cube bread flour raisins/ seedless, golden tomato catsup dark molasses vanilla bean

Volume to Weight Conversion Table
Volume
Flour, Powdered Sugar, Corn Cane or Brown Sugar Water, Milk, Buttermilk Coconut Oil Cocoa (Nestle) Corn Syrup

Page 544

Memory People Holiday Cookbook 2011
Meal

1/8 C 1/4 C 1/3 C 3/8 C 1/2 C 5/8 C 2/3 C 3/4 C 7/8 C 1C 1 1/8 C 1 1/4 C 1 1/3 C 1 3/8 C 1 1/2 C 1 5/8 C 1 2/3 C 1 3/4 C 1 7/8 C 2C 2 1/8 C 2 1/4 C 2 1/3 C 2 3/8 C 2 1/2 C 2 5/8 C 2 2/3 C 2 3/4 C 2 7/8 C 3C

17g 33g 44g 49g 66g 83g 88g 99g 115g 132g 148g 165g 176g 182g 198g 215g 220g 231g 248g 264g 281g 297g 308g 314g 330g 347g 352g 363g 380g 396g

24g 48g 64g 72g 96g 120g 128g 144g 168g 192g 216g 240g 256g 264g 288g 312g 320g 336g 360g 384g 408g 432g 448g 456g 480g 504g 512g 528g 552g 576g

28g 56g 76g 84g 114g 140g 151g 170g 196g 227g 256g 284g 302g 311g 341g 367g 378g 397g 423g 454g 482g 510g 529g 539g 568g 596g 605g 624g 653g 681g

26g 52g 70g 78g 105g 131g 139g 157g 183g 209g 235g 261g 279g 287g 314g 340g 348g 366g 392g 418g 444g 470g 488g 496g 523g 549g 557g 575g 601g 627g

10g 20g 27g 30g 40g 50g 54g 60g 70g 80g 90g 100g 107g 110g 120g 130g 134g 140g 150g 160g

46g 92g 123g 138g 184g 230g 246g 276g 322g 368g 414g 460g 491g 506g 552g 598g 613g 644g 690g 736g 782g 828g 859g 874g 920g 966g 981g 1012g 1058g 1104g

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