TREE ORNAMENTS: Cut plastic wrap into 6-inch squares. Gather corners and
twist tightly. Secure with pipe cleaner. Cluster individual balls into one
large one, connecting each ball with the adjoining pipe cleaner. Tie
"curling" ribbon around the cluster to form a loop at the tops. Tie two
10-inch strands of ribbon at the bottom and curl. Hang on the tree with the
loop ends.

M&M CANDY WREATH: Make cluster balls the same way as the candy tree
ornament clusters, using plain or peanut M&M's. Form a circle from a wire
coat hanger, the hook forms the hanging loop. Attach cluster balls to the
hanger with pipe cleaners. Tie a large bow at the top of the wreath.

Continue reading "Candy: M&M Christmas Ornaments" »

Posted by Scott at 03:25 PM | Permalink

STEAM for 2 to 2 1/2 hours.
Sift together the flour, sugar, soda, salt, cinnamon, ginger, nutmeg and
cloves. Stir in suet, buttermilk or sour milk, raisins, and molasses. Mix
until dry ingredients are moistened. Turn into well-greased 2-quart mold or
casserole. Cover with tight cover or aluminum foil. Place on rack in large
steamer or kettle. Add boiling water to height of 2 inches in steamer,
cover. Steam 2 to 2 1/2 hours or until pudding springs back when touched
lightly in center.** Serve hot, cut into slices with Butterscotch, Nutmeg,
or Hard Sauce.
*For use with Pillsbury's Best Self-Rising Flour, omit soda and salt.
**If desired, Christmas Pudding may be baked in a 300 degree oven. Place a
pan of water in oven. Cover pudding and bake 1 1/2 to 1 3/4 hours.

Butterscotch Sauce: Combine 1 cup firmly packed brown sugar, 2 tablespoons
flour and 1/8 teaspoons salt. Stir in 1 cup cream and 1 cup milk. Cook over
medium heat, stirring constantly, until slightly thickened.

Hard Sauce: Cream 1/2 cup butter. Add gradually 2 cups sifted confectioners'
sugar, creaming until light and fluffy. Blend in 1/8 teaspoon salt, 1
tablespoon boiling water, 1 teaspoon French's Vanilla and 2 teaspoons
French's Rum or Brandy Flavoring, if desired. Chill until serving time.

Nutmeg Sauce: Cream 1/4 cup butter. Gradually add 1/2 cup sugar, creaming
until light and fluffy. Blend in 1 egg yolk, 1 1/2 tablespoons flour and 1
teaspoon French's Vanilla. Gradually add 1 1/4 cups boiling water. Cook in
top of double boiler over boiling water, stirring constantly until slightly
thickened. Stir in 1/4 teaspoon French's Nutmeg.

Continue reading "Christmas Pudding" »

Posted by Scott at 03:25 PM | Permalink

Mix together all the ingredients and store in
air-tight container.

ADD 2 HEAPING teaspoons for each mug of boiling water
for tea.

I remember drinking this as a child when we visited my
Aunt Ellen Faye's Family during the Christmas
holidays. Always a part of her noted Christmas Eve
Buffets. Rebecca Ford Doster-Germany.

Continue reading "Christmas Spiced Tea" »

Posted by Scott at 03:25 PM | Permalink

1. FOR COOKIES, combine cookie mix, contents of peanut butter packet from
Mix and egg in large bowl. Stir until thoroughly blended. Form dough into
ball. Place flour in jumbo (15x13") resealable plastic bag. Place ball of
dough in bag. Shake to coat with flour. Place dough in center of bag (do
not seal). Roll dough with rolling pin out to edges of bag. Slide bag ont
baking sheet. Chill in refrigerator at least 1 hour.

2. Preheat oven to 375'F. Use scissors to cut bag down center and across
ends. Turn plastic back to uncover dough. Dip reindeer cookie cutter in
flour. Cut dough with reindeer cookie cutter. Dip cookie cutter in flour
after each cut. Transfer cut-out cookies to ungreased baking sheets using
floured pancake turner. Decorate each reindeer as desired. Bake at 375'F.
for 5-7 minutes or until set but not browned. Cool 2 minutes on baking
sheets. Remove to cooling racks. Cool completely. Store between layers of
waxed paper in airtight container.

Makes about 2 dozen cookies.

TIP: Reroll dough by folding plastic back over dough.

Continue reading "Peanut Butter Reindeer" »

Posted by Scott at 03:25 PM | Permalink