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Special Christmas Books and Recipes

Taste of Home Desert Cookbook. These are new cookbooks with many colorful pictures and mouth watering recipes. These are new books.
$10.00 for 2 books for the price of one, one is a small book and it is a soft cover. The larger one is is a hard cover.

Cranberry Steamed Pudding
from Better Homes and Gardens Five Seasons Cranberry Book 1971

2 cups (1/2 pound) fresh cranberries, sliced
1 cup raisins
1/2 cup chopped nuts
1/2 cup snipped dates
1 1/3 cups sifted all-purpose flour
1/2 cup light molasses
2 teaspoons baking soda
1/2 teaspoon salt

Mix cranberries, raisins, nuts, and dates. Add flour and stir well. Combine molasses, soda, salt, and 1/3 cup boiling water; stir into fruit mixture. Pour into greased 6-cup mold. Cover tightly with foil; tie with string. Place on rack in deep kettle; add boiling water 1 inch deep. Cover; steam 1 1/4 hours, adding water 1 inch deep. Cover; steam 1 1/4 hours, adding water if needed. Cool 10 minutes; unmold. Makes 8 servings.

Serve with Hard Sauce: Thoroughly cream 1/2 cup butter, softened, 2 cups sifted confectioners' sugar, and 1 teaspoon vanilla. Beat 1 egg yolk and blend into creamed mixture. Beat 1 egg white until stiff peaks form. Fold into butter mixture. Chill. Makes about 1 1/2 cups sauce.

Note: To reheat pudding, wrap and seal securely in foil. Heat in 300 degrees oven for 30 minutes

OLD-FASHIONED STOLLEN WITH ALMONDS

Bake some of these for the holidays, too.

Sponge
1 1/3 cups plus 1 1/2 teaspoons lukewarm milk (95°F. to 100°F.)
1 1/2 teaspoons lukewarm water (95°F. to 100°F.)
1 1/2 teaspoons sugar
1 fresh yeast cake
2 2/3 cups all purpose flour

Dough
3 1/2 cups plus 3 tablespoons (about) all purpose flour
1 1/3 cups raisins
2/3 cup blanched slivered almonds
2/3 cup chopped candied fruit
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
2 eggs
1 tablespoon ground cardamom
1 teaspoon vanilla extract
1/2 teaspoon salt

For sponge:
Stir 1 1/2 teaspoons lukewarm milk, 1 1/2 teaspoons lukewarm water and 1 1/2 teaspoons sugar in large bowl. Add yeast cake and stir until smooth. Let stand until foamy, about 10 minutes. Add flour and remaining 1 1/3 cups lukewarm milk and mix well. Cover and let sponge rise in warm draft-free area until doubled in volume, about 1 hour 15 minutes.

For dough:
Mix 3 tablespoons flour with raisins, slivered almonds and candied fruit in medium bowl. Using electric mixer, beat unsalted butter and sugar in large bowl until light and fluffy. Beat in eggs, cardamom, vanilla and salt. Beat in sponge. Stir in fruit and nuts. Mix in enough remaining flour 1/2 cup at a time to form slightly sticky dough. Turn dough out onto lightly floured surface and knead until smooth and elastic, adding more flour if very sticky, about 10 minutes.

Lightly oil large bowl. Add dough, turning to coat entire surface. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 2 1/2 hours.

Grease heavy large cookie sheet. Punch dough down. Divide dough in half. Pat each half into 10 x 16-inch oval. Fold in half lengthwise; pat gently. Place on prepared sheet. Cover and let rise in warm draft-free area until almost double in volume, about 2 hours.

Position rack in lowest third of oven and preheat to 350°F. Bake until loaves are golden and sound hollow when tapped on bottom, about 1 hour. Transfer to rack and cool slightly. Serve warm or at room temperature. (Stollen can be prepared up to 1 day ahead. Cool completely. Wrap stollen in plastic and store at room temperature.)

Crown Jewel Dessert, a.k.a Broken Glass
adapted from Jell-O Brand Fun and Fabulous Recipes, 1988

1 3-ounce gelatin package each of cherry, lime and orange
3 cups boiling water
1-1/2 cups cold water
1 3-ounce package lemon gelatin
1/4 cup sugar
1 cup boiling water
1/2 cup cold fresh lemonade
1-3/4 cups thawed non-dairy whipped topping

A day before serving:
Dissolve cherry gelatin in 1 cup boiling water. Repeat with the lemon and orange. Add 1/2 cold water to cherry gelatin. Repeat with the lemon and orange flavors. Pour each flavor into its own 8-inch square pan. Chill overnight.

Early the day of serving:
Dissolve lemon gelatin and sugar in 1 cup boiling water. Add lemonade. Chill until slightly thickened. Meanwhile cut cherry, lime and orange flavored gelatins into 1/2-inch cubes. Blend whipped topping into lemon gelatin. Fold in gelatin cubes. Pour into 9-inch tube pan or 8-cup mold. Chill for several hours until firm. Unmold and garnish with extra whipped topping and fresh mint leaves.

On the Lighter Side
Use sugar-free gelatins, omit the sugar and use diet lemonade or lemon/lime soda. Fat-Free whipped topping may also be used.

Cranberry Apple Crisp

5 medium Granny Smith Apples
1 can (16 oz.) whole berry cranberry sauce
3/4 cup sugar
2 TB. flour
Topping:
1/4 cup walnuts
1 cup rolled oats
1/2 cup packed brown sugar
1/3 cup flour
1 Tsp. cinnamon
1/4 butter, melted

Preheat oven to 375. Peel core and slice applies. Slice apples in half. Combine apple, cranberries, sugar and flour in batter bowl. Place mixture in 9 x 13" baker. chop walnuts finely. Combine nuts, oats, brown sugar, cinnamon, flour and butter in batter bowl. Sprinkle evenly over fruit mixture. Bake for 50 minutes.

This is Yummy - Chicken Holiday Wreath

1/2 cup red bell pepper
1/2 cup fresh broccoli
1/4 cup water chestnuts
2 tbsp. chopped onion
1 can (5 oz.) chunk chicken, drained and flaked
2/3 cup canned condensed cream of chicken soup
1 cup (4 oz.) refrigerated crescent rolls

Preheat oven to 350. Chop everything and combine all ingredients except crescent rolls. Unroll crescent rolls and arrange triangles in a circle on a 15" stone with bases overlapping in center and points toward the outside. Scoop filling mixture into widest portion of each triangle. Fold points of triangle over filling and tuck under base at center. (filling will not be completely covered.) Bake 25-30 minutes or until golden brown.

Chicken or Turkey Divan

2 chicken breasts cooked and sliced (or turkey)
1-16 oz. package asparagus or broccoli cooked
1 can cream of mushroom soup
1 C. lemon juice
1/2 C. mayonnaise - seasoning salt
1 Tb. mustard - chopped onions
3/4 grated cheddar cheese

Place vegetables in cake pan. Place chicken or turkey slices on top. Mix soup and seasonings and a little cheese together spread over chicken. Sprinkle grated cheese over sauce. Cover with browned bread crumbs or corn flakes. Bake at 350 for about 45 minutes.

English Toffee Squares

4 sticks of butter

2 egg yokes

vanilla

2 cups brown sugar

Mix

4 Cups flour

1 tsp. salt

Add to above ingredients.

Spread on two large cookie sheets. Bake at 350 for 20 minutes or until golden brown. Place chocolate on top when finished baking and spread it all over the top.

Sprinkle chopped nuts over the chocolate. Cut into squares right away while still hot.

Mini-Cheesecake Recipe

Ingredients:

12 Vanilla Wafers
16 oz. Cream Cheese
1/2 cup Sugar
1 tsp. Vanilla
2 Eggs

Directions:

Line a cupcake tin with foil liners. *
Place One Vanilla Wafer in each liner
Mix Cream Cheese, Vanilla, and Sugar at medium speed
Add eggs and Mix again
Pour over Wafers to 3/4 full
Bake @ 325 degrees for 25 minutes **
Chill and top with favorite toppings

* The foil liners came from the store with foil liner and paper fillers. I kept the foil liner and paper together for each mini cheesecake. I have also baked with only paper liners instead of the recommended foil liners.

** I have baked at 325 for 25 minutes and found with my oven it has taken as long as 40 minutes. I check the cheesecakes with the dry toothpick to check for being done.

I have also placed the mix into the tins and placed another vanilla Wafer on top.

When the cheesecakes were removed from the oven, and cooled, the centers became concave and look like a small cup to hold the topping(s) of your choice.

Have fun and these are sooooo delicious~!!