Spike's & Jamie's Recipe Collection & a Whole Lot More!

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Recipes from Spike & Jamie

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Contents Disk 368

How to use these pages:  Below is a list of the recipes on this page.  You can either scroll down the page and look at all of the recipes, or look at the titles.  When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page)   or Ctrl - F on your keyboard).



A J BUMPS CARROT CASSEROLE
APPLE AND CHICKEN STIR FRY
APPLESAUCE CAKE
APRICOT BANANA BREAD
ARTICHOKE AND TARRAGON DIP
BALSAMIC VINEGAR INFORMATION
BEEF TENDERLOIN IN CARAMELIZED SUGAR
BLUEBERRY AND LEMON SOUP
BRAISED BEEF SHORT RIBS
BRAISED DUCK LEGS WITH APPLES
BREAKFAST CUPS
BRENDAS ORANGE MINI MUFFINS
BROCCOLI CHEESE SOUP
BRUNSWICK STEW
BUTTERED RUM COOKIES
CHOCOLATE PRALINE TRUFFLES
CHOCOLATE TRUFFLE COOKIES
CHRISTMAS COFFEE CAKE
CHRISTMAS GUMDROP BARS
CRANBERRY NUT BREAD
CRANBERRY NUT BREAD II
DOUBLE DAIRY BARS
DYNAMITE CHILI
FAST HAM AND CORN CASSEROLE
FEATHERWEIGHT DINNER ROLLS
FLORIDA RUM CAKE
FRESH HAM WITH MAPLE WALNUT
GINGER MANGO BREAD
GINGERBREAD SCONES
HAM FOUR THE HOLIDAYS
HERBED BISCUITS
HERBED HALIBUT VERONIQUE
HOLIDAY CHEESE CHRISTMAS TREE
HOLIDAY CHICKEN PRESENTS
HONEY BARBECUE BASTE
HONEY FIG BARS
HONEY OF A POPCORN CRUNCH
ITALIAN POT ROAST
LATTE FUDGE
LEMON PIE COOKIES
LITHUANIAN POPPY SEED CAKE
LOBSTER IN WHISKEY CREAM SAUCE
MAPLE MACADAMIA BARS
MEATLESS MINCE PIE WITH BOURBON
MINCEMEAT MUFFINS
MINIATURE NUT FILLED PASTRIES
NEW FASHIONED MINCEMEAT
OLD DANISH VILLAGE CHRISTMAS KRINGLE
PECAN PIE BARS
QUICK MINCEMEAT
QUICK VEGETABLE SOUP
RASPBERRY GANACHE PIE
SANTAS WHISKERS
SHRIMP AND LEEK LINGUINE
SIX COOKIES
SPICY BLACK BEANS
STARBUCKS ORANGE OATMEAL FLAT SCONES
TSR STARBUCKS GINGERBREAD LATTE
ULTRA CREAMY MASHED POTATOES
WHITE CHOCOLATE APRICOT ALMOND PIZZA
WHITE CHRISTMAS

A J BUMPS CARROT CASSEROLE

12 carrots
1 small onion
1 tablespoon butter or margarine
1/2 cup butter or margarine -- softened
1 large egg -- beaten
salt and pepper -- to taste
1 clove garlic -- minced
2 cups crushed round crackers -- (Ritz)
1 cup shredded cheddar cheese

Preheat oven to 325 F. Clean and cut carrots into large pieces. Cook them in boiling water until soft. Drain well and mash. Sauté onions over medium-high heat in the 1 tablespoon butter or margarine until very soft. In a large bowl, combine carrots, onions, 1/2 cup butter or margarine, egg, salt, pepper and garlic. Mix well. Spray an 8-by-8-inch glass dish with nonstick spray. Place carrot mixture in dish and top with crackers and cheese. Bake for 20 to 30 minutes. Yield: 9 servings.

APPLE AND CHICKEN STIR-FRY
WITH CASHEWS AND GINGER
Makes 4 servings

4 teaspoons cornstarch
1 cup apple juice
2 tablespoons reduced-sodium soy sauce
2 tablespoons white wine vinegar
1/2 teaspoon crushed red pepper flakes
1/3 cup water
3/4 pound boneless skinless chicken breasts, cut into thin strips
1 teaspoon ground coriander
1/2 teaspoon black pepper
2 teaspoons vegetable oil (divided)
1 large tart apple, such as Granny Smith, cored, peeled and thinly sliced
1 medium onion, cut into 1/2-inch slices
1 red or green bell pepper, seeded and sliced
2 cloves garlic, finely chopped
1 tablespoon peeled and finely chopped fresh ginger
Salt to taste
4 cups cooked brown or white rice (11/3 cups raw)
1/4 cup cashews, chopped

In a small bowl whisk the cornstarch, apple juice, soy sauce, vinegar, pepper flakes and 1/3 cup water. Set aside.

Season the meat on all sides with the coriander and pepper.

Heat 1 teaspoon of the oil in a large skillet or wok over medium-high to high heat. Stir-fry the chicken until seared, 2 to 3 minutes. Remove with a slotted spoon to a plate.

Add the remaining 1 teaspoon of oil to the pan. Add the apple, onion and bell pepper and stir-fry until lightly browned on the edges and beginning to soften, about 2 minutes. Add the garlic and ginger and stir-fry for 30 seconds.

Reduce the heat to medium. Stir the sauce and add it to the pan, along with the chicken and any accumulated juices. Cook, stirring almost constantly, until the sauce comes to a boil, thickens and turns translucent, about 3 minutes. Season with salt to taste.

Spoon the stir-fry over the hot rice and sprinkle with the chopped cashews. -- From "American Medical Association Family Cookbook" by Melanie Barnard and Brooke Dojny

APPLESAUCE CAKE

1 3/4 cups sugar
1/2 teaspoon allspice
1 1/2 cups unbleached flour
1/2 teaspoon nutmeg
1 cup soy flour
1/4 teaspoon baking powder
1 1/2 teaspoons baking soda
2 cups applesauce
1 1/2 teaspoons salt
1/2 cup vegetable oil
1 teaspoon cinnamon
1/2 cup soft tofu
1/2 teaspoon cloves
1 cup raisins -- chopped

Preheat the oven to 350 F. In a large bowl, combine the sugar, unbleached
flour, soy flour, baking soda, salt, cinnamon, cloves, allspice, nutmeg, and baking powder; mix thoroughly. Add the applesauce and vegetable oil; mix well, then beat about 300 strokes.

In a small bowl, mash the tofu until creamy; add to the batter. Beat the batter about 300 strokes. Fold the raisins into the batter. Pour the batter into a 9-by-13-inch nonstick baking pan. Bake for 45-50 minutes. Cool before serving. Yield: 18 servings.

Note: Soy flour can be found with the other specialty flours. Most
supermarkets carry tofu in the produce or natural foods departments.

APRICOT BANANA BREAD
Makes 1 large or 3 small loaves

1/2 cup dried apricots
4 tablespoons butter or margarine, softened
2/3 cup packed brown sugar
1 large egg
2 teaspoons grated orange peel
1/4 cup orange juice
2 medium bananas, pureed (1 cup)
1 cup all-purpose flour
1 cup whole wheat pastry flour or whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt

Preheat oven to 350 degrees. Spray 3 small loaf pans or one 9-by-5-inch baking pan with cooking spray. In a small bowl, cover apricots with hot water and let stand 20 minutes. Drain apricots and finely chop.

In a large bowl, beat butter and sugar until well mixed; beat in egg. Stir in orange peel, juice and bananas. Sift together flours, baking powder, soda and salt. Add dry ingredients to banana mixture; stir just until flour is moistened. Stir in apricots.

Spoon batter into prepared pans. Bake until a bamboo skewer inserted in center comes out clean, 30-35 minutes for small loaves, 50-55 minutes for a large loaf.

ARTICHOKE AND TARRAGON DIP

12 oz (335 g) canned marinated artichoke hearts, coarsely chopped
1/2 cup (125 ml) mayonnaise
1/2 cup (250 ml) sour cream
1/2 cup (125 ml) freshly grated Parmesan cheese
3 Tbsp (45 ml) chopped fresh tarragon, or 1 Tbsp (15 ml) dried
Salt and freshly ground pepper to taste

Combine all ingredients and place in a 3-cup (750 ml) ovenproof baking dish or casserole. Bake in a preheated 350F (180C) oven until heated through, about 30 minutes. Serve with raw vegetables, chips, or crackers. Makes about 2 cups (500 ml). Bon appetit from the Chef at World Wide Recipes

BALSAMIC VINEGAR INFORMATION
(From Swanson (r))

Balsamic Vinegar-- the dark, rich, sweet-sour vinegar that has taken the American palate by storm -- originates from Modena, a town near Bologna, Italy.

Dark brown and viscous, true balsamic vinegar from Modena is made from Trebbiano di Spagna grapes (related to the Trebbiano grape, from which Soave and other Italian white wines are made). The grape juice is boiled down and then stored in wooden casks. Similar to wine, much of the vinegar's character comes from the wooden casks in which it's aged, and owes some of its personality to the length of time it rests in wood.

There are two grades of authentic balsamic vinegar: traditional aged aceto balsamico, which is produced under strict Italian government guidelines and is very expensive, and commercial grade balsamic, which is aged within five years, is more affordable and fine for home cooking.

Precious aged balsamic vinegar is delicious drizzled lightly over strawberries,
sipped in very small amounts on its own, or drizzled sparingly over bites of
Parmigiano Reggiano cheese. For everyday cooking and seasoning, however, use the more affordable commercially-produced balsamic (at a fraction of the cost) which will add rich flavor to many dishes:

- Marinate lamb chops in balsamic vinegar and crushed garlic before grilling.

- Use balsamic vinegar when making sweet-sour red cabbage slaw for deep interesting flavor.

- Chop tomatoes and basil, season with salt and pepper and pile on top of toasted slices of Italian bread; drizzle with extra-virgin olive oil and balsamic vinegar.

- Wedge or cube melon for a dessert plate; drizzle with balsamic vinegar.

- Serve avocado halves filled with balsamic vinegar as an elegant first course.

- Beat together unsalted butter with a couple tablespoons of balsamic vinegar; serve a spoonful on top of grilled salmon.

- Add a few drops of balsamic vinegar to sparkling tonic over ice.

BEEF TENDERLOIN IN CARAMELIZED SUGAR
Serves 4

4 pieces filet mignon, each 1 inch thick
1 cup sugar
1/2 cup nam pla, or to taste (see item below)
1 large onion, cut in half-moon slices
1 teaspoon black pepper, or more

Put a 10-inch skillet over high heat. Wait a minute. Add meat and brown on both sides. Turn off heat and place steaks on plate.

A minute later add sugar to pan and turn heat to medium. Cook, gently shaking pan, until sugar liquefies and begins to bubble. Cook another minute until it darkens, then turn off heat. Mix nam pla with 1/2 cup water. Carefully add liquid and turn heat to medium-high. Cook, stirring constantly, until caramel melts into liquid. Add onions and cook, stirring, about 5 minutes. Stir in any liquid that has accumulated around meat.

Stir in black pepper and return meat to pan. Cook over medium heat, turning meat once in a while, until it is done to your liking (about 5-8 minutes for medium-rare). Taste. Adjust seasoning. Then serve, spooning onions and sauce over each steak.

~^~^~^~^~^~^~^~^~^~
Posted on Wed, Dec. 18, 2002

Caramelizing sugar is trick to sauce
PORK, FROG ARE TRANSFORMED, By Mark Bittman, New York Times

Sugar undergoes dramatic changes when it is caramelized (cooked until liquid). One sees this technique a lot in Vietnam, where caramelized sugar is the basis for a savory sauce used in dishes made with pork, beef, shrimp, fish, chicken and even frog.

The sauce includes nam pla, the fish sauce (called nuoc mam in Vietnam) that is one of Southeast Asia's distinguishing flavors. It is completed by plenty of onions and black pepper. The result is forceful, delicious and, in the sauce's dark brown glossiness, downright gorgeous.

The only trick lies in caramelizing properly. Though some cooks recommend adding a little water to the sugar before heating it to slow down the process and avoid burning the sugar, I find that careful attention and moderate heat work equally well.

As the sugar begins to melt, shake the skillet gently a few times, but do not stir. The sugar will quickly become a golden brown liquid. This is the stage at which it is best for desserts. For savory dishes, however, cook it a little longer, so the caramel takes on a distinctive bitterness.

After the caramel has cooled a bit, add the liquid, which should be done with care because some spattering is possible. The cold liquid will cause the caramel to harden, but added heat and a little stirring dissolve it.

The sauce is a great stage for beef tenderloin, especially the 1-inch-plus steaks called filet mignon. This cut is lean and super tender, browns evenly, and, because of its uniform shape and thickness, cooks to a nice stage of doneness without much fuss.

BLUEBERRY AND LEMON SOUP
(Inn at Portsmouth Harbor, Kittery, ME) serves 10

This recipe recently took the Grand Prize in the appetizer/meal accompaniment category of the Stonyfield Farm recipe contest.

2 pints blueberries (preferably the tiny wild Maine ones)
1 1/2 cups water
3/4 cup sugar
1 thinly sliced lemon (remove seeds)
1 teaspoon cinnamon
2 cups Stonyfield Farm nonfat vanilla yogurt
4 tablespoons freshly squeezed lemon juice
4 tablespoons confectioners sugar
edible pansies or Johnnie Jump-ups (for garnish)

Combine berries, water, sugar, lemon and cinnamon in saucepan. Bring to a boil, reduce heat, and simmer 15 minutes. Cool. Process in blender until smooth. Chill overnight or several hours. Next day, combine yogurt, lemon juice and confectioners sugar. Whisk into blueberry mixture. Garnish each bowl with an edible pansy or Johnnie Jump-up.

BRAISED BEEF SHORT RIBS
(Swanson (r))

3 to 4 lb. meaty beef short ribs, cut into serving-size pieces
1 tbsp. olive oil
2 stalks celery, coarsely chopped
1 large carrot, coarsely chopped
1 large onion, coarsely chopped
3 medium Italian plum tomatoes, chopped
3 cloves garlic, minced
1 cup Swanson(r) Beef Broth
1/2 cup dry red wine
2 tbsp. balsamic vinegar
1 tbsp. chopped fresh rosemary or 1 tsp. dried rosemary leaves, crushed
1 bay leaf
2 tbsp. all-purpose flour
1/4 cup water

SEASON ribs with pepper. Heat oil in large skillet. Add ribs and cook until
browned. Remove ribs.

ADD celery, carrot, onion, tomatoes and garlic and cook until tender. Add broth,
wine, vinegar, rosemary, bay leaf and browned ribs. Heat to a boil. Cover.

COOK over low heat 1 hr. 15 min. or until ribs are done. Remove ribs and keep
warm. Mix flour and water. Add to pan juices. Cook and stir until mixture boils
and thickens. Remove bay leaf. Serve ribs with sauce. Serves 6.

BRAISED DUCK LEGS WITH APPLES
AND RED CABBAGE
Serves 4

4 duck legs, trimmed of excess skin and fat, skins pricked all over with a fork,
rinsed and patted dry
Vegetable oil
1/4 pound salt pork, cut into 1-by- 1/4-inch strips (or substitute bacon)
3 shallots, finely chopped (about 1/2 cup)
2 teaspoons chopped thyme
2 Golden Delicious apples, peeled, cored and coarsely chopped
1/4 cup plus 2 tablespoons Calvados or apple brandy
1/2 cup apple cider
1 cup good-quality chicken broth
1 1/2 to 1 3/4 pounds red cabbage, cored, and cut into 3/8-inch slices
Sea salt
Freshly ground black pepper
2 Macoun or Empire Red apples, peeled, cored, and cut into 8 slices each, set
aside in a bowl of lemon water
2 tablespoons unsalted butter

Preheat oven to 300 degrees, setting rack at middle level.

Heat a large, heavy-bottom casserole or Dutch oven over medium-high heat until very hot. Add 2 duck legs (use a splatter screen) and brown on both sides, about 15 minutes total. Set aside on a plate and repeat with other legs.

Pour most of duck fat out of casserole (if it looks too dry, add a little oil), then add salt pork. Cook until strips are crisp and golden. Remove from casserole with a slotted spoon and set aside in a small bowl. Add shallots to casserole and cook until translucent. Stir in thyme and half of chopped apples. Pour in Calvados and bring to a boil. Stir in cider and broth and simmer 2 minutes.

Add half the cabbage, top with half the salt pork, and stir to mix well with apples. Place duck legs on top, cover with remaining cabbage, sprinkle remaining salt pork and chopped apples over. Bring to a boil. Cover, transfer casserole to oven and braise 1 1/2-2 hours, until duck is tender and easily pulls away from bone; the cabbage should be very soft.

About 20 minutes before duck is done, drain and pat dry remaining apple slices. Melt butter in a sauté pan over medium heat and sauté apple until tender and lightly golden, 10-12 minutes. Set aside and keep warm.

Serve duck legs on bed of cabbage and garnish with apple slices

BREAKFAST CUPS
"EGG"-CELLENT
Makes 6 servings

6 slices gruyere cheese
6 slices country ham, thinly sliced
6 eggs
Salt and pepper to taste

Preheat oven to 400 degrees. Spray muffin pan with nonstick cooking spray. Cut cheese into shapes with geometric-shaped cutters; set aside.

Line muffin cup with ham and press lightly. (Ends will stick up and hang over edges.) Crack 1 egg into each. Season with salt and pepper. Bake 15 minutes or until whites are no longer runny. During the last minute or so of cooking time, top with cheese; when melted, lift muffins gently out of pan.

Variations: Sauté 1/4 cup chopped red bell pepper and 1/4 cup chopped onion in 1 teaspoon olive oil, about 5 minutes or until soft and translucent. Top ham with pepper and onion mixture before adding egg. Ham may be brushed with Dijon mustard before adding egg or onion mixture.


BRENDAS ORANGE MINIMUFFINS
WITH ROAST TURKEY BREAST
Makes 12 servings

1 cup granulated sugar
1/2 cup butter (1 stick; see note)
2 eggs
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 cup golden raisins, finely chopped
Finely grated zest and juice of 1 large orange
Horseradish mustard or any other spicy mustard
8 ounces thinly sliced roast turkey breast

Preheat oven to 400 degrees. Lightly butter 12 minimuffin cups and set aside.

With electric mixer, cream together sugar and butter until light and fluffy, about 4 minutes. Continue beating while adding eggs, one at a time, until fully incorporated.

Sift together flour, salt and baking soda. Add to egg mixture along with raisins and orange zest (reserve juice). Stir briefly until ingredients are just mixed together. Mixture should be soft but not runny. Stir in a little water if necessary.

Spoon into buttered muffin cups. Bake about 12 minutes, or until golden brown and firm to the touch. Brush tops of muffins with orange juice. Let cool 5 minutes, then remove from tins. Let muffins cool completely. (Muffins can be made a few hours ahead.)
To assemble sandwiches, cut muffins in half so you have a top and a bottom. Spread a little horseradish mustard on the bottom, top with thinly sliced turkey, followed by the muffin top. Serve at room temperature.

Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.



BROCCOLI CHEESE SOUP

3 bunches broccoli, chopped
1 onion, chopped
8 cups water
1/4 cup chicken granules
1 lb. Velveeta
2 (8 oz.) pkgs. cream cheese
1 cup water
1/3 cup water
1/3 cup cornstarch

On stovetop, boil for 10 min. chopped broccoli, onion and chicken granules,
in 8 cups water. In second saucepan, melt Velveeta and cream cheese in
1 cup water. Add to broccoli mixture and whisk together. Mix together 1/3
cup water and 1/3c. cornstarch and add to soup. Heat through and serve.

BRUNSWICK STEW
(Practical Kitchen)

2 tbsp bacon grease (or shortening)
1 frying chicken (about 2 to 2 1/2 pounds)
2 onions
3 cups of water
3 tomatoes (peeled and quartered)
1/2 cup sherry
2 tbsp butter
1/2 cup bread crumbs
2 tsp Worcestershire sauce
1 pound fresh lima beans (frozen beans are ok)
salt and pepper (to taste)
1/2 cup okra (optional)
3 ears fresh corn (cut kernels from the ears)(frozen corn is ok)

Chop or slice the onion and brown it in the bacon drippings; then add the chicken which has been cut into small pieces and seasoned. When the chicken is done, pour off the grease and put the chicken and onion into a Dutch oven (or
large pot). Add the water, tomatoes, the sherry and Worcestershire Sauce. Cook over a low flame for 1/2 Hour. Then add the lima beans, okra and the corn. Let simmer for 1 Hour, then add the butter and bread crumbs and cook 1/2 hour longer. Serve with thick slices of Buttered Bread or Crackers.





BUTTERED RUM COOKIES
Yield: Approx. 32 2-inch sandwiches

Cookie Base:
1/2 cup powdered sugar
1/3 cup blanched sliced almonds
1 cup unsalted butter
1/2 teaspoon pure almond extract
2 tablespoons light rum
1 2/3 cups flour
1/4 teaspoon salt

Soften the butter. Grate the almonds finely. In a medium bowl, whisk together the flour, grated nuts, and salt. In a mixing bowl, cream the sugar and butter until light and fluffy. Beat in the almond extract and rum until well blended.

Scrape the sides of the bowl. On low speed, beat in the flour mixture until incorporated. Scrape the dough into a bowl and refrigerate it for at least 2 hours or overnight.

Working with a small amount of the dough at a time, briefly knead it until it is malleable but still well chilled, and roll it on the floured cloth to a 1/8-inch thickness.

Cut out the cookies, using a small metal spatula to transfer them to the cookie sheets, 1 inch apart. Re-roll the scraps, chilling the dough as necessary.

For a decorative effect, if desired, use the pastry tube to cut out 1/2-inch holes in the center of half the cookies.

These cookies with holes in the center will serve as the top portions of the sandwich cookies.

Bake for 8 to 10 minutes in a 375 degree oven, or until just beginning to become golden. Use a small, angled metal spatula or pancake turner to transfer the cookies to wire racks to cool completely.

Butter Rum Cream Filling:
3 tablespoons unsalted butter
1 cup powdered sugar
3/4 teaspoon light rum
2 teaspoons heavy cream

Soften the butter. In a mixing bowl, with the mixer at low speed, cream the butter and sugar until well mixed. Still at low speed, beat in the rum and heavy cream.

To fill the cookies, use a small metal spatula to spread a rounded 1/2 measuring teaspoon of the buttercream on the underside of 1 of the whole cookie bottoms.

Place a second cookie (if desired, one with a hole in it), bottom side against the buttercream, and press the 2 cookies together.
Source: Adapted from Rose's Christmas Cookies

CHOCOLATE PRALINE TRUFFLES

For the praline powder:
Vegetable oil to coat the baking sheet
1/2 cup chopped, blanched and slivered almonds
1/2 cup sugar

For the truffles:
8 oz. semisweet chocolate, coarsely chopped or morsels
1/2 cup whipping cream
4 Tbsp unsalted butter, cut into small chunks
1 Tbsp plus 1 tsp powdered instant coffee

Prepare the praline powder:
Up to one week ahead, wipe a baking sheet generously with the oil; set aside. Combine the almonds and sugar in a heavy, medium saucepan over medium heat. Cook, stirring constantly, until the sugar dissolves, about 1 to 2 minutes. Continue cooking, stirring, until the sugar turns a rich golden brown and the almonds take on a golden color, just a few minutes more.

Carefully pour the hot mixture onto the baking sheet, spreading it evenly with a metal spatula or knife. Let cool completely.

Break sugar-almond sheet into chunks. Place in a food processor and pulse the chunks (quickly turning the machine on and off) to a coarse powder. (Or, chop coarsely with a large sharp knife and pulverize with a mortar and pestle. Do not use a blender, because the hard caramel pieces can break it.) Transfer powder to an airtight container and refrigerate.

Make the truffles:
Place the chocolate, cream, butter and coffee powder in the top of a double boiler or in a heat-safe bowl set over a saucepan of (but not touching) simmering water. Whisk until the chocolate and butter melt into a smooth mixture, 2 to 4 minutes. Remove from heat. Pour into a shallow bowl or pie pan and let cool to room temperature. Refrigerate until firm, about 2 hours.

When ready to shape the truffles, spread the praline powder on a dinner plate and have another plate ready. With a spoon, scoop out tablespoon-size pieces of chocolate and roll into balls. Roll the truffle balls in the praline powder, coating all sides. Set the truffles on the extra plate. Repeat until all the chocolate is used. Cover the plate with plastic wrap and refrigerate until balls are firm.

Transfer firm truffles to an airtight container. They will keep well for 5 days in the refrigerator. Makes about 24 candies.

CHOCOLATE TRUFFLE COOKIES

4 squares (1 oz. each) unsweetened chocolate
2 cups (12 oz.) semisweet chocolate chips, divided
1/3 cup butter or margarine
1 cup sugar
3 eggs
1-1/2 tsp vanilla extract
1/2 cup all-purpose flour
2 Tbsp baking cocoa
1/4 tsp baking powder
1/4 tsp salt
Confectioner's sugar

In a microwave or double boiler; melt unsweetened chocolate, 1 cup of chocolate chips and butter; cool for 10 minutes. In a mixing bowl, beat sugar and eggs for 2 minutes. Beat in vanilla and the chocolate mixture. Combine flour, cocoa, baking powder and salt; beat into chocolate mixture. Stir in remaining chocolate chips. Cover and chill for at least 3 hours. Remove 1 cup of dough. With lightly floured hands, roll into 1-inch balls. Place on ungreased baking sheets. Bake at 350° F. for 10 - 12 minutes or until lightly puffed and set. Cool on pan 3 - 4 minutes before removing to a wire rack to cool completely. Repeat with remaining dough. Dust with confectioners' sugar. Yield: about 4 dozen.

CHRISTMAS COFFEE CAKE
by Amanda Formaro

You'll need a couple extra hours to make this cake on Christmas morning due to rise time, but the wait is worth it! Enjoy this gooey cake as an easy Christmas breakfast for you and your family.

1- 24 count package of frozen dinner rolls, thawed but not risen
4 oz. box of COOK AND SERVE butterscotch pudding
1 stick butter or margarine, cut into pats
1/2 cup of brown sugar

Cut thawed dinner rolls in half and arrange in a greased Bundt pan.

Mix together brown sugar and pudding mix. Break up all the sugar chunks. Sprinkle brown sugar and butterscotch pudding mixture over the rolls in the bundt pan, top with pats of butter.

Cover pan with a towel and put in warm place to rise, approximately 2 hours (or as dinner roll package directs).

When rolls have risen to the top of the bundt pan, preheat the oven to 350 degrees F.

Bake cake for 30 minutes or until top is browned. Remove pan from the oven and allow to cool in pan for 10 minutes.

Turn bundt pan onto dish or plate. Allow cake to cool a bit more as topping will be hot.

CHRISTMAS GUMDROP BARS

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground mace
1/3 cup vegetable shortening -- soft
1 cup packed light brown sugar
1 large egg
2 teaspoons vanilla extract
1/4 cup evaporated milk
1 cup gumdrops -- no licorice
1/2 cup chopped black walnuts
Confectioner's sugar

Cut small, soft gumdrops into 4 to 5 pieces each. (Do not use licorice-flavored candies.) Preheat oven to 350 degrees. Lightly grease a 9x9x2 inch pan. Sift flour with baking powder, salt and spices. Set aside. Place shortening, brown sugar, egg and vanilla into large bowl. Use an electric mixer set at medium speed to beat mixture until light and fluffy. Add half the flour mixture and the evaporated milk and beat until smooth. Stir in remaining flour mixture until well combined. Add gumdrops and coarsely chopped walnuts (or pecans), mixing well. Spread evenly in prepared pan. Bake 25 to 30 minutes or until cake tester inserted in center comes out clean. Remove pan to wire rack and cool partially. Cut into bars while still warm. Sprinkle lightly with sifted confectioner's sugar. makes 20 bars.



CRANBERRY NUT BREAD

1/2 cup golden brown sugar, packed
2 1/2 cups biscuit mix
1/4 cup all-purpose flour
1 egg
1/2 cup water
1 cup whole cranberry sauce
1/2 cup chopped walnuts

In a mixing bowl, combine sugar, biscuit mix and flour. Mix well. Add egg, water and cranberry sauce. Mix to combine ingredients and then beat vigorously one half minute. Fold in nuts. Spoon into greased and floured 9x5x3 inch loaf pan. Bake in 350 degrees F for 50 to 60 minutes or until bread tests done. Remove from pan. Cool thoroughly before slicing. Makes 1 loaf.

CRANBERRY NUT BREAD II
Makes 1 large or 3 small loaves

1/3 cup filberts or pecans
1/2 cup dried cranberries
2 tablespoons orange juice
1/2 cup full fat dairy sour cream
1/2 cup full fat unflavored yogurt
1 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
2 teaspoons grated orange peel

Preheat oven to 350 degrees. Spray 3 small loaf pans or one 9-by-5-inch baking pan with cooking spray. Place nuts in a small pan and bake 10 minutes. If using filberts, roll the warm nuts in a dish towel to loosen skins. Chop nuts.

Place cranberries in a small bowl with orange juice; cover and cook in a microwave oven for 1 minute; let stand until cranberries absorb juice, about 10 minutes.

In a large bowl whisk together sour cream, yogurt and brown sugar. Beat in egg and vanilla. Sift flour with baking soda, salt, cinnamon and orange peel. Add dry ingredients to sour cream mixture and stir just until all flour is moistened. Stir in nuts and cranberries.

Spoon batter into prepared pans. Bake until a bamboo skewer inserted in center comes out clean, 35-38 minutes for small loaves, 50-55 minutes for a large loaf.

For date nut bread: Follow directions above but use 1/3 cup chopped toasted walnuts instead of filberts and substitute 1/2 cup chopped dates for dried cranberries.

DOUBLE DAIRY BARS
Yield: Approx. 4 dozen bars

Crust:
1 cup butter
2 cups firmly packed brown sugar
2 eggs
1 teaspoon vanilla

1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 cups quick oatmeal

Cream together butter and brown sugar, blend in eggs and vanilla. Incorporate all dry ingredients and spread in the bottom of an ungreased 15 x 10 x 1-inch jelly roll pan.

Filling:
1 can sweetened condensed milk
1 8 ounce package cream cheese, softened
1 teaspoon vanilla

Beat cream cheese until fluffy, add sweetened condensed milk and vanilla, beating well.

Set aside 1/3 cup of this mixture and spread remainder on top of the crust.

Bake in a 350 degree oven for 25 minutes or until lightly browned and springs back to the touch.

Frosting:
2/3 cups chocolate chips, melted
1/3 cup reserved cream cheese filling
Milk to spreading consistency

Combine above ingredients and spread on bars while still warm. Sprinkle with 3/4 cup of chopped walnuts. Keep refrigerated

DYNAMITE CHILI
(BILL'S) Makes 6 servings

Spice Mix:
1 tablespoon mild chili powder
1 tablespoon paprika
11/2 teaspoons cayenne pepper
11/2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon ground black pepper

Chili:
1/4 cup vegetable oil
3 pounds very lean stew beef, cut into 1-inch cubes or smaller
2 cups chopped onion, preferably Vidalia or another sweet onion
3 tablespoons Spice Mix, or more to taste
2 tablespoons chopped fresh garlic
2 bay leaves
1 12-ounce can beer
1 141/2-ounce can beef broth
2 tablespoons cornmeal

To make spice mix: In a small bowl, stir together the chili powder, paprika, cayenne, cumin, oregano, salt and pepper.

To make chili: Heat oil in a high-sided skillet or Dutch oven until almost smoking. Brown the meat in 2 or 3 batches. Spoon each batch into a colander set over a bowl. Do not drain off fat in the skillet. Lower heat and add onion to the skillet. Cook until soft but not brown. Add 3 tablespoons of the Spice Mix, the garlic and bay leaves and stir for about a minute.

Pour in beer, beef broth and 1 cup water. Return meat to skillet. Bring liquid to a boil while scraping the bottom of the skillet with a wooden spoon to loosen bits of meat from the surface. Turn down heat. When liquid barely bubbles, cover partially with a lid. Cook for 11/2 hours, stirring from time to time. If chili boils, lower heat. Stir in cornmeal and simmer an additional 10 minutes. Remove cooked chili from the heat, cool and refrigerate.

Reheat chili and taste. If desired, add some or all of remaining spice mixture and offer some or all of the following condiments at the table: warm red kidney beans, chopped onions or green onions, chopped green pepper (hot, sweet or both), hot pepper sauce, grated cheddar cheese, sour cream and a bowl of regular-size Fritos. Pour well-chilled beer or sparkling wine.

Note: Those who feel the need to tinker with the basic recipe might consider adding a tablespoon of cider vinegar, 1 teaspoon each celery salt and Worcestershire sauce and 1/2 teaspoon dry mustard while reheating the chili.

FAST HAM AND CORN CASSEROLE

Vegetable cooking spray
3/4 pound ham -- cut into 1" cubes
1 small yellow onion -- finely chopped
1 small red bell pepper -- finely chopped
1 15 oz. can creamed corn
1 10 oz. pkg. frozen whole kernel corn -- thawed and drained
1/2 cup milk
1 8 oz. pkg. seasoned bread crumbs
3 tablespoons butter or margarine -- melted
1 tablespoon Worcestershire sauce

Preheat oven to 350 F degrees. Coat a 2-quart casserole with cooking spray.
In casserole, mix ham, onion, bell pepper, cream-style corn, frozen corn,
and milk. Spread bread cubes over top. Add Worcestershire sauce to the
melted butter and drizzle over bread crumbs. Bake, uncovered, 35 minutes,
or until brown and bubbly. Yield: 4 servings.

FEATHERWEIGHT DINNER ROLLS

1/4 cup Water -- (110 degrees F)
1 package Active Dry Yeast
1/4 cup Butter -- Margarine or Shortening
1 1/4 teaspoons Salt
2 tablespoons White Sugar
1 cup Hot Water
1 Egg
2 3/4 cups Flour -- (approx.)

Combine the following ingredients and let stand 3 to 5 minutes:
1/4 cup warm Water (110 degrees F) 1 package Active Dry Yeast

Place the following ingredients in a separate bowl:
1/4 cup Butter, Margarine or Vegetable Shortening 1-1/4 tsp. Salt 2 Tbsp.
White Sugar Pour 1 cup Hot Water over these ingredients and stir until
they are dissolved. When they are lukewarm, add the yeast.

Beat in 1 Egg. Stir in and beat until blended: approx. 2-3/4 cups Flour, to
make a soft dough Put dough in a large greased bowl. Either: 1.) cover bowl
with plastic wrap, a lid or foil, and chill from 2 to 12 hours, or

2.) place in a greased bowl covered with a damp cloth until doubled in bulk.
Punch it down.

To serve now: Shape the rolls to fill the greased cups in a muffin pan to
about one third. Again let rise until about doubled in bulk. Bake in a
preheated 425 degree F oven 15 to 18 minutes. Cool at once.

To freeze: Shape the rolls to fill the greased cups in a muffin pan to about
one third. Freeze. To thaw, bring to room temperature. Again let rise until
about doubled in bulk. Bake in a preheated 425 degree F oven 15 to 18
minutes.

Notes : These are the rolls we remember from childhood- light as a feather
and served on special occasions. Although they require no kneading, they are
best chilled at least 2 hours but not more than 12 hours.

FLORIDA RUM CAKE

Cake:
2 1/2 cups sifted all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
8 oz. (2 sticks) unsalted butter
1 cup granulated sugar
2 eggs
1 cup buttermilk
Finely grated rind of 1 large lemon
Finely grated rind of 2 large, deep-colored oranges
4 oz. (generous 1 cup) walnuts, chopped into small pieces

Glaze:
3 Tbsp fresh lemon juice
1/2 cup fresh orange juice
1 cup granulated sugar
5 Tbsp dark rum

For the cake:
Adjust rack one-third from the bottom of the oven and preheat oven to 350° F. Butter a one-piece kugelhopf or bundt-type tube pan with an 8-to 10-cup capacity. Dust the pan with fine, dry bread crumbs, then tap to shake out excess crumbs. Set aside.

Sift together the flour, baking powder, baking soda and salt, and set aside.

Beat the butter in the bowl of an electric mixer until it is soft. Add the sugar and beat to mix well. Add eggs, one at a time, and beat to mix after each addition.

On low speed, add sifted dry ingredients in three additions alternately with the buttermilk in two additions, scraping the bowl as necessary with a spatula and beating only until smooth after each addition.

Remove from the mixer. Stir in the grated rinds and the nuts. Turn into the prepared pan and smooth the top. Bake for 55 to 60 minutes, until the top springs back sharply when it is lightly pressed with a fingertip.

Meanwhile, prepare the glaze:
Place both juices and the sugar in a small saucepan and set aside. When the cake is done, remove it from the oven and set it on a rack; place the saucepan over moderate or high heat and stir with a small wooden spoon until sugar is dissolved and mixture just comes to a low boil. Remove it from the heat and stir in the rum.

Pierce all over the top of the cake with a cake tester. Gradually spoon the hot glaze over the hot cake, about a tablespoonful at a time. When about half of the glaze has been added and some of it remains around the rim of the cake pan (instead of being absorbed immediately), use a small, narrow metal spatula or a table knife and gently ease the edges of the cake (around the tube also) just a bit away from the pan, allowing the glaze to run down the sides. Continue adding the glaze.

Let stand about 10 minutes. Then cover the pan with a cake plate, hold the pan and plate firmly together, and turn them over. Remove the pan.

Let stand for a few hours and then cover airtight with plastic wrap. Let stand overnight. Serve in thick slices. 16 servings.
From "Maida Heatter's Cakes" by Maida Heatter

FRESH HAM WITH MAPLE WALNUT
CRANBERRY GLAZE
Serves 16

For maple-walnut cranberry sauce:
3/4 cup cranberry juice
1/2 cup pure maple syrup
1/4 teaspoon maple extract
1/4 cup brown sugar
12 ounces fresh cranberries

For glaze:
1 cup pureed maple-walnut cranberry sauce
1/4 cup cranberry juice
2 tablespoons maple syrup
2 tablespoons honey
1/2 teaspoon sea salt
Freshly ground black pepper

For ham:
18 -23 pound fresh ham on bone, trimmed of tough outer skin
5 cups kosher or coarse sea salt
Freshly cracked black pepper
8 cloves garlic, peeled and thinly sliced

To make sauce: Combine cranberry juice, syrup, maple extract and brown sugar in a saucepan over medium heat and simmer 5 minutes. Add cranberries and bring to a boil. Reduce heat and simmer about 10 minutes, until cranberries have popped and mixture is a bit thick and syrupy. Remove from heat and let cool. Transfer to an attractive glass jar or other container and refrigerate at least 1 day.

To make glaze: Puree cup of cranberry sauce in bowl of a food processor. Add cranberry juice, maple syrup, honey, and salt and pepper and process until combined. (Glaze can be prepared 2-3 days in advance and stored in refrigerator. Bring to room temperature before using.)

To make ham: Place ham in a very large plastic bucket or tub, or in kitchen sink, fill with water to cover, and pour in 5 cups salt. After 6 hours, remove ham from brine, rinse well, and pat dry. Season with pepper. Set aside.

Preheat oven to 325 degrees, setting rack at lowest level. Place ham in a heavy foil-lined roasting pan. Make small incisions all over with point of a small knife, and insert garlic slices into incisions. Generously coat ham with cranberry glaze. Insert meat thermometer in middle section of ham, but not touching bone; follow manufacturer's instructions for setting temperature timer to 155 degrees.

Set roasting pan with ham in oven, with exterior thermometer panel on outside. Bake 1 hour, then tent with aluminum foil. Continue to bake until thermometer reads 155 degrees, another 5-6 hours. Remove ham from oven and let rest 20 minutes before carving. Serve with any remaining sauce, if desired.

GINGER MANGO BREAD
Makes 1 large or 3 small loaves

3 1/2 ounces (about 14 slices) dried mangoes
1 1/2 cups hot water
2/3 cup sugar
2 tablespoons butter or margarine, melted
2 tablespoons minced crystallized ginger
1 large egg
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup chopped macadamia nuts or almonds

Preheat oven to 350 degrees. Spray 3 small loaf pans or one 9-by-5-inch baking pan with cooking spray. In a bowl, cover mangoes with hot water and let stand 30 minutes. Pour soaking water into a 1 cup measure; add more water, if needed, to make 1 cup.

Finely chop mangoes and measure out 3/4 cup. Place mangoes and the cup of soaking liquid in a large bowl with sugar, butter, ginger. Mix well. Beat in egg.

Sift flour with baking powder, soda and salt; add to mango mixture with nuts and stir just until all flour is moistened. Spoon batter into prepared pans. Bake until a bamboo skewer inserted in center comes out clean, 30-35 minutes for small loaves, 50-55 minutes for a large loaf.

GINGERBREAD SCONES

For the scone mix:
3 3/4 cups all-purpose flour
1/2 cup packed brown sugar
2 Tbsp baking powder
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp ground cloves
1/4 tsp ground nutmeg
3/4 cup shortening

For the scones:
1 3/4 cups scone mix
1 egg, beaten
2 Tbsp milk
1 Tbsp molasses
milk and sugar for garnish, if desired

To make the mix:
In a large bowl, combine the flour, brown sugar, baking powder, ginger, cinnamon, salt, baking soda, cloves and nutmeg. Using a pastry blender or your fingers, cut in the shortening until mixture resembles coarse crumbs.

For each gift:
Spoon 1 3/4 cups of the mix into a plastic bag or other airtight container. Seal and store up to 6 weeks at room temperature or 6 months in the freezer. Be sure to include instructions below with the gift.

To make the scones:
Preheat oven to 400° F. Pour the scone mix into a large bowl and make a well in the center. In a small bowl, beat the egg and then combine with milk and molasses. Pour liquid into the well of the dry mix and combine until well moistened. Turn dough out onto a lightly floured surface and knead gently 10 times or until the dough is almost smooth. Form a 6-inch circle and cut into 6 wedges. Place wedges 1 inch apart on an ungreased baking sheet. Brush with additional milk and sprinkle with sugar if desired. Bake 10 to 12 minutes or until bottoms are brown. Serve warm. Makes 18 servings, 6 per batch.

HAM FOUR THE HOLIDAYS

Country Baked Ham

1 8 lb. ham
3 quarts sweet cider
2 cups maple sugar(or brown sugar)
2 teaspoons dry mustard
1 teaspoon powdered cloves
1 1/2 cup water
2 cups raisins

Simmer ham in cider for 2 hours; drain. Cover with paste made from sugar, mustard, cloves and water. Place in baking dish. Pour cider over ham. Add raisins to pan bottom. Bake for2 1/2 hours at 325 deg F. basting frequently.

Glazed Baked Ham

1 12 lb. ham
1 cup firmly packed brown sugar
1 tablespoon mustard
1/4 cup pineapple juice
6 slices fresh or canned pineapple
6 maraschino cherries

Place ham, fat side up on rack in open roasting pan. Bake in 350 deg. F. oven for 3 to 3 1/2 hours. Combine sugar, mustard and pineapple juice. Remove ham from oven 45 minutes prior to completed baking time. Pour off excess fat. Spread 1/3 of the glaze on fat side. Arrange pineapple slices and cherries on the glaze, pressing firmly. Return to oven and baste with remaining glaze at 15 minute intervals.

Crusty Pineapple Ham

1- 3 lb. canned ham
1 tsp. dry mustard
1/4 tsp. ground cloves
1 flat can pineapple slices
1 can refrigerated flaky biscuits

Remove ham from can and remove jelly. Place in a shallow roasting pan. Mix mustard and cloves with juice drained from pineapple slices; spoon over ham. Roast in preheated 350 F oven for 40 minutes, spooning pan juices over ham every 10 minutes. Remove from oven, top with halved pineapple slices. Open biscuits and separate. Place on pineapple in overlapping rows. Raise oven
temperature to 400 deg. F and bake another 20 minutes or until rolls are richly browned. Cut into slices to serve

Ham With Spiced Fruits
Adapted from Betty Crocker's Cookbook

2 bananas cut into fourths
1 8 oz can sliced peaches
1 8 oz can sliced pears
12 maraschino cherries, halved
1/4 teaspoon pumpkin pie spice
1 1/2 lb fully cooked boneless smoked ham
1 23 oz can sweet potatoes, drained and halved
1 cup firmly packed brown sugar
1 teaspoon dry mustard

Mix the bananas, peaches and pears (both with syrup), cherries and pumpkin pie spice. Remove 1/2 cup syrup from the fruit mixture and reserve. Refrigerate fruit mixture. Place the ham in an ungreased baking dish. Arrange sweet potatoes around the ham. Mix brown sugar, reserved fruit syrup and the mustard and pour over ham and potatoes. Cook uncovered in 350 deg. F. oven for 30 minutes - occasionally spooning the sauce onto the ham and potatoes.

Drain fruit mixture and arrange around and on top of ham. Cook uncovered an additional 15 minutes. Serves 6.

HERBED BISCUITS

8 ounces Buttermilk Baking Mix -- *see recipe below
1/4 cup Water
1/4 cup Whipping Cream, light -- or Rice Milk
2 tablespoons Dill -- fresh, minced
2 teaspoons Rosemary -- fresh, minced
1 teaspoon Sugar

Heat oven to 450 degrees F. Combine biscuit mix, water, cream, dill, rosemary and sugar in medium bowl. Mix to form soft dough. Turn onto lightly floured board. With hands, shape to a 7-inch circle. Cut biscuits with 3-inch biscuit cutter, re-forming and cutting scraps. Arrange on ungreased baking sheet, spacing 2 inches apart. Bake until golden, 8-10 minutes.

BEST BUTTERMILK BISCUIT MIX

7 cups Flour
1 cup Cake Flour
1 cup Buttermilk, dried -- powder
4 teaspoons Salt
4 teaspoons Sugar
4 Tablespoons Double-acting baking powder
4 teaspoons Baking Soda
1 1/2 cups Vegetable Shortening
1/2 cup Unsalted butter

Place flours, buttermilk powder, salt, sugar, baking powder and baking soda in a large bowl. Use a wire whisk to combine dry ingredients, then cut in the shortening and butter with butter knives or a pastry blender, to form a coarse, crumbly mixture. You can also do this in a large food processor- do it in two half batches- pulsing the processor to cut the fat into the flour. Store mixture in large zip baggies in the freezer for up to three months.

To make biscuits:
3 cups Biscuit Mix
3/4 - 1 cup Ice Water

Preheat oven to 425 degrees F. Place three cups of biscuit mix in a medium sized bowl. Make a 'well' in the center and stir in almost all of the ice water if required. Gently knead on a lightly floured beard about 8 times--do not overwork dough. Roll or pat out to a thickness of 1/2 inch. Cut into rounds between 2 and 2 1/2 inches across, making certain you don't twist the biscuit cutter around as you cut the biscuits, or the biscuits will topple as they bake. Place on ungreased cookie sheet and bake until lightly golden brown, about 10-12 minutes. Serve hot. These can also be patted into an 8 inch square baking pan or a 9 inch cast iron. Bake until golden, then cut into squares.

**To give as a gift, place a 6-8 ounce jar of jam or honey on top of a folded paper towel in the bottom of a wide mouth quart jar. Cover this with 3 cups of biscuit mix and place seal on the jar.

Decorate the jar as desired, and attach the instructions for baking which are above. Be sure to mention that this should be refrigerated until it is used, but not frozen, as the jam/honey jar may break. (If you cannot sanitize the jam/honey jar to your satisfaction before placing into the quart jar, it may be wrapped in plastic wrap to reduce contact between the jar and the mix).

Source: "Volume 3, Gifts & Mixes" for free sample recipes, send a blank
email to: free3@realfood4realpeople.com"

Copyright: "(C)1999-2002, Kaylin White/Real Food for Real People"

HERBED HALIBUT VERONIQUE

1 cup (250 ml) heavy cream
1 cup (250 ml) dry white wine
2 Tbsp (30 ml) chopped fresh tarragon,
or 2 tsp (10 ml) dried
4-6 halibut fillets, or other firm, white fish,
about 1 inch (2.5 cm) thick
Salt and freshly ground pepper to taste
2 tsp (10 ml) Dijon mustard
1 cup (250 ml) seedless green or red grapes

Combine the cream, wine, and tarragon in a skillet large enough to hold the fish in a single layer and bring to a simmer over moderate heat. Season the fish with salt and pepper and add to the skillet. Simmer covered until the fish is cooked through and firm to the touch, about 8 minutes. Transfer the fish to a warm platter and stir the mustard into the sauce. Bring to a boil over high heat and cook, stirring occasionally, until the sauce has thickened, about 10 minutes. Add the grapes and heat through. Spoon the sauce over the fish and serve immediately. Serves 4 to 6. Bon appetit from the Chef at World Wide Recipes

HOLIDAY CHEESE CHRISTMAS TREE

1 (8 oz.) container Cracker Barrel extra sharp Cheddar cold pack cheese food
1 (8 oz.) cream cheese, softened
2 Tbsp finely chopped pimento
1 Tbsp finely chopped green pepper
1 tsp grated onion
1 tsp Worcestershire sauce
1/2 tsp lemon juice
Chopped parsley
Chopped nuts

Combine cold pack cheese food and cream cheese, mixing well. Add 1 tablespoon pimento, green pepper, onion, Worcestershire sauce and juice; mix well. Chill. Drop 6 (1/3 cup) measures of mixture into triangle shape on serving platter. Drop remaining mixture at base of triangle; smooth to form tree. Top with parsley, nuts and remaining pimento. Serve with assorted crackers.

HOLIDAY CHICKEN PRESENTS

1 lb. skinned and boned chicken breast halves
3/4 tsp garlic salt
2 Tbsp butter or margarine
2 shallots, chopped
1/2 small onion, minced
2 cups fresh mushrooms, sliced
1/2 (8-oz.) package cream cheese, softened
2 Tbsp milk
2 Tbsp sherry
1 tsp grated Parmesan cheese
1/8 tsp salt
1/8 tsp pepper
2 (17 1/4-oz.) packages frozen puff pastry, thawed
12 (1-oz.) Swiss cheese slices
12 (1-oz.) country ham slices
1 egg white, lightly beaten
1/2 cup butter or margarine, melted
1/4 cup Dijon mustard
1 tsp poppy seeds
1 tsp lemon juice

Sprinkle chicken with garlic salt. Cook chicken in a lightly greased nonstick skillet over medium-high heat 7 to 8 minutes on each side or until lightly browned. Remove from skillet; chop chicken, and set aside.

Melt 2 tablespoons butter in nonstick skillet over medium heat; add shallots and onion, and sauté 3 minutes. Add mushrooms, and sauté 5 minutes. Reduce heat to low; add cream cheese and milk, stirring until blended. Remove from heat; add chopped chicken. Stir in sherry and next 3 ingredients.

Unfold 3 pastry sheets on a lightly floured surface; cut into fourths. Roll into 10-inch squares.

Place 1 cheese slice and 1 ham slice on center of each puff pastry square; top with 1/4 cup chicken mixture. Bring corners together over filling, gently pressing to seal.

Cut remaining pastry sheet into thin strips; tie each bundle with pastry ribbon. Place on a baking sheet; brush with egg white.

Bake at 400° for 35 minutes or until golden. Whisk together melted butter and next 3 ingredients. Serve over pastry bundles. Makes 12 servings.

HONEY BARBECUE BASTE

1 tablespoon vegetable oil
1/4 cup minced onion
1 clove garlic -- minced
1 (8-ounce) can tomato sauce
1/3 cup honey
3 tablespoons vinegar
2 tablespoons dry sherry
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper

Heat oil in medium saucepan over medium heat until hot. Add onion and garlic; cook and stir until onion is tender. Add remaining ingredients. Bring to a boil; reduce heat to low and simmer 20 minutes. Serve over grilled chicken, pork, spareribs, salmon or hamburgers. Makes 1 Cup

HONEY FIG BARS

1 1/4 cups honey -- divided
1/2 cup butter or margarine -- softened
1 egg
1 cup all-purpose flour
2 cups whole-wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 pound dried figs
2 tablespoons lemon juice
2 teaspoons grated lemon peel

In medium bowl, cream 3/4 cup honey with butter until light and fluffy.
Beat in egg. Add flours, baking powder and baking soda; mix until combined.
Wrap dough in plastic wrap and freeze until firm (about 2 hours) or
refrigerate overnight. Meanwhile, in food processor with metal blade, place
remaining 1/2 cup honey, figs, lemon juice and lemon peel. Process until
figs are finely chopped. Set aside.

When dough is well chilled, dust work surface and dough with flour. Working
quickly, roll dough to 1/4-inch thick. With sharp knife, trim dough into
two 12 × 3-inch rectangles. (Dough trimmings can be used to make cut-out
cookies.) Spread half of fig mixture evenly down center of one rectangle.
Gently fold right side of rectangle over filling, then fold left side over
right so they overlap. Pinch ends to seal. Repeat with remaining rectangle
and fig mixture. Carefully place logs seam-side down on greased baking
sheet. Bake at 350 F for 15 minutes, until lightly browned. Remove sheet
from oven; allow logs to cool 5 minutes on sheet. Transfer to wire rack;
cool completely. Cut into 2-inch bars. Yield: 16 servings.

HONEY OF A POPCORN CRUNCH

Approximately 12 cups popped popcorn (two bags of microwave popcorn)
1/2 cup sugar
1/2 cup brown sugar
1/3 cup honey
1/2 cup butter or margarine
1 cup peanuts
1 cup raisins

Heat oven to 325 degrees. Place popcorn in a greased 11 x 17 cake pan. Keep warm. Brush sides of a 1 1/2 quart saucepan with butter. Melt together sugar, brown sugar, honey and margarine in the pan. Cook over medium heat for approximately 7-10 minutes, stirring constantly, until mixture comes to a full boil. Continue to cook, stirring constantly, for 3-4 minutes, or until a candy thermometer reaches 155 degrees. Remove mixture from heat. Pour mixture over popcorn. Stir. Heat in a 325 degree oven for 10 minutes. Stir mixture. Return to oven for five more minutes. Stir. Stir in 1 cup peanuts and 1 cup raisins. Stir mixture together. Pour onto a large piece of foil and let cool. Break pieces apart. Store in an airtight container. To give as presents, place in a clear cellophane bag and tie with a ribbon.

ITALIAN POT ROAST
(Maude's Courtyard B&B, Kennebunkport, ME)

Make a pot roast the way they do in the old Country, with an imaginative blend of herbs and spices. For the secret to the real Italian flavor, make your sauce with tomato paste.

4 lbs. of lean (blade-bone in) chuck roast
3 tbsp. olive oil
4 cloves of garlic, crushed
4 medium onions, chopped
3 tsp. oregano
2 tsp. thyme
1 tsp. basil and 6 leaves
1/4 tsp. cinnamon
2 tsp. salt
1/2 tsp. black pepper
1 tsp. sugar
4 (6 oz) cans of tomato paste
6 cups of water
1 1/2 lbs. thin noodles

Garnish:
Grated parmesan cheese & chopped chives

Brown meat slowly on all sides in hot olive oil. Remove meat and lower the heat.
Add garlic and next 8 seasonings. Simmer about 5 minutes, being careful not to burn. Return meat to the pot. Mix tomato paste with water and pour over meat,
Bring to a full boil then lower heat and cover loosely. Simmer slowly about 3 to 4 hours, turning meat occasionally. When meat is tender, cook noodles and drain
Slice the meat and arrange over noodles and cover with sauce. Sprinkle with cheese and chives as desired. Makes about 8 servings

LATTE FUDGE

3 cups sugar
1 1/2 cups half-and-half or light cream
2 Tbsp espresso powder or 2 t. instant coffee crystals
3 Tbsp light corn syrup
1/4 tsp ground cinnamon
2 Tbsp butter (no substitutes)
1 tsp vanilla
1 cup toasted chopped walnuts
Coffee beans (optional)

Line an 8 x 8 x 2-inch baking pan with foil, extending foil over edges of pan. Butter the foil; set the pan aside. Butter sides of a heavy 3-quart saucepan.

Combine sugar, half-and-half or light cream, espresso powder or instant coffee crystals, corn syrup and cinnamon in the saucepan. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low, continue boiling at a moderate, steady rate, stirring mixture occasionally, until thermometer registers 234° F., soft-ball stage (25 to 35 minutes). Adjust the heat as necessary to maintain a steady boil. Remove saucepan from heat. Add butter and vanilla, but do not stir. Cool, without stirring, to 110° F. (about 55 to 60 minutes). Remove thermometer from saucepan.

Beat mixture vigorously with a clean wooden spoon until fudge just begins to thicken; stir in nuts. Continue beating until fudge becomes very thick and stiff, and just starts to lose its gloss (about 10 minutes total). Spread fudge immediately into prepared pan. Score fudge into squares while warm, and if desired, press a coffee bean into each piece. When fudge is firm, use foil to lift it out of pan. Cut into squares. Store tightly covered. Makes 1 7/8 pounds.

LEMON PIE COOKIES

1 cup flour
1/2 cup butter
1/4 cup powdered sugar

2 eggs, slightly beaten
3 - 4 tablespoons lemon juice
1/2 teaspoon baking powder
1 cup sugar
2 tablespoons flour
1/4 teaspoon salt

Blend together 1 cup flour, butter and powdered sugar. Press into bottom of 9 x 9-inch pan. Bake for 15 minutes in 350 degree oven. Cool. Mix together the remaining ingredients and pour over the cooled, partially baked crust.

Bake 25 minutes. Sprinkle with powdered sugar while still warm. Cut into bars when cool.

LITHUANIAN POPPY SEED CAKE
(Pyragas su aguonomis)

1 k (2 lbs) flour (7 cups)
1 1/2 cups milk
4 egg yolks
1 whole egg
50 g (2 oz) fresh yeast (or 2 pkg active dry yeast)
6 tablespoons sugar

Filling
300 g (10 oz) poppy seed (1 1/2 cups)
150 g (5 oz) sugar (3/4 cup)
1 egg
4 tablespoons finely chopped nuts (filberts/hazelnuts or walnuts)
1 teaspoon vanilla extract
50 g (4 tablespoons) candied orange peel, finely chopped

Make dough with 1/3 flour, warm milk and yeast dissolved in sweetened warm milk. Blend all ingredients well, sprinkle top of dough with flour and let rest in a warm spot. 2 hours later, add remaining flour, salt and egg yolks beaten with sugar. Mix well, and knead dough until smooth and elastic. Let rest for a second rising.

Blend poppy seeds to a paste in food processor or blender. Mix poppy seed with nuts, orange peel, egg beaten with sugar and vanilla. Mix all ingredients.

Divide dough into two pieces. Roll out each piece on floured surface, spread filling evenly over each piece and roll up as for a jellyroll. Place each on a lightly greased baking sheet, let rest for another rising. Paint with egg wash and bake in preheated oven at 375F/190C, for about 45 minutes, until golden brown. Let cool covered with linen cloth, so that the cake does not dry.

LOBSTER IN WHISKEY CREAM SAUCE
(Lobster Sweeps)

1 stick butter
2 diced scallions - use top, green parts
1 Tablespoon minced garlic
1 pinch salt & pepper, to taste
1/4 cup whiskey/bourbon/cognac/brandy
1/4 cup white wine
1/2 pint heavy cream
1/2 cup grated cheese
2 lobsters cooked, meat picked out
4 servings noodles

Sauté scallions and garlic in butter, add salt & pepper. Add whiskey and flame (light on fire with a match) until flame goes out. Add wine. Reduce to one half (by boiling). Add cream. Simmer until thick, about 15 minutes. Add lobster meat and heat through. Serve over noodles, toast, or rice.

MAPLE MACADAMIA BARS
Yield: 32 2-inch by 1 1/2-inch bars

1/2 cup sugar
8 tablespoons unsalted butter
2 large egg yolks (cold)
1 teaspoon vanilla extract
1 1/2 cups flour

Soften the butter. In a mixing bowl, cream the sugar and butter until light and fluffy. Beat in the egg yolks and vanilla extract and scrape the sides of the bowl. At low speed, gradually beat in the flour just until incorporated.

Scrape the dough onto a piece of plastic wrap and use the wrap, not your fingers, to press the dough together to form a ball.

Flatten the ball into a thick disc and roll it out into a 10-inch by 14-inch rectangle between 2 sheets of plastic wrap or wax paper.

Slip it onto a cookie sheet and refrigerate for 15 minutes or until firm but still flexible.

Prepare a 9-inch by 13-inch baking pan by lining entirely with aluminum foil and then buttered or greased.

Peel of the top piece of plastic wrap from the dough and invert the dough into the prepared baking pan. Peel off the bottom piece of plastic wrap.

Don't worry if the pastry breaks. Simply press it evenly into the bottom of the pan. Press the edges of the dough up the sides of the pan, forming a 1/2-inch border.

Tear off a piece of aluminum foil a little larger than the size of the pan and lay it on top of the dough. Place enough copper pennies or dried beans on top of the foil to hold it down and keep the crust from rising.

Bake for 15 minutes. Remove the foil and weights and bake for another 5 to 7 minutes or just until lightly golden. While the crust is baking, make the filling.

Filling:
1 1/2 cups unsalted macadamia nuts, very coarsely chopped
1 cup dark brown sugar
5 tablespoons unsalted butter
3 tablespoons heavy cream
3 tablespoons corn syrup
2 tablespoons pure maple syrup

If your macadamia nuts are salted, rinse them in a strainer under hot tap water and re-crisp them in a 350 degree oven for 5 to 10 minutes.

Spread the macadamia nuts over the baked crust.

In a heavy, medium-size saucepan, preferably with a nonstick lining, combine the brown sugar, butter, heavy cream, corn syrup and maple syrup.

Bring the mixture to a boil over medium heat, stirring constantly. Stop stirring and allow the mixture to boil for 1 minute to dissolve the sugar.

Pour the mixture evenly over the nuts. Bake for 10 minutes. The filling will be bubbling.

Cool completely in the pan on a wire rack.

Remove the cookie from the pan by lifting out the aluminum foil. Invert onto a cookie sheet and peel off the foil. Re-invert onto a cutting surface and cut the cookie lengthwise into 4 strips (each about 2 inches wide) and then crosswise into 8 strips (about 1 1/2 inches wide). Adapted from Rose's Christmas Cookies
MEATLESS MINCE PIE WITH BOURBON
Serves 8

Pastry for two-crust pie
1/3 cup golden raisins
1/3 cup tart dried cherries
1/3 cup currants
2 tablespoons minced crystallized ginger
1/4 cup bourbon
1/4 cup unfiltered apple juice
1 pound (about 5 large) tart green apples, peeled and cored and quartered
3 tablespoons fresh lemon juice
1 navel orange, unpeeled, coarsely chopped
2/3 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground mace or nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
2 tablespoons light molasses
1 tablespoon flour
4 tablespoons unsalted butter

On lightly floured surface, roll out slightly more than half of pie pastry into a 12-inch circle about 1/8-inch thick. Without stretching dough, fit it into a 9-inch pie plate. Fold edge of dough under and crimp to form fluted rim. Cover with plastic wrap and refrigerate pie shell at least 30 minutes.

Preheat oven to 400 degrees. In large bowl, combine raisins, cherries, currants, crystallized ginger, bourbon and apple juice. Put apples into food processor and pulse until very finely chopped. Add apples and lemon juice to raisin mixture; toss to mix. Without rinsing food processor bowl, process unpeeled orange chunks into a fine pulp. Add orange to the raisin mixture along with sugar, salt, cinnamon, mace, cloves, ginger, molasses and flour. Mix well.

In small skillet, melt butter over low heat. Cook until it turns light brown, about 5 minutes. Stir browned butter into mincemeat and pour filling into chilled pie shell.

Roll out remaining pastry into a 10-inch circle about 1/8-inch thick. Using a crimped dough cutter or a knife, cut pastry into strips 1/2- to 3/4-inch wide strips. Moisten edge of pie shell with a bit of water and lay strips of pastry over mincemeat, weaving strips into a lattice top or arranging decoratively. Press strips into moistened rim of dough to seal ends and tuck under; recrimp edge. If you prefer, make a solid top crust, being sure to cut vent holes.

Place pie on baking sheet and bake in lower third of oven for 35 minutes. Reduce temperature to 350 degrees and bake for 35-45 minutes longer, until crust is golden brown and filling is bubbling. Let cool on rack completely before serving.

MINCEMEAT MUFFINS
Makes 12 muffins

2 cups all-purpose flour
1 cup chopped pecans
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground allspice
1/3 cup canola oil or walnut oil
1/3 cup buttermilk
1 1/4 teaspoons vanilla extract
2 large eggs
1 1/4 cups new fashioned mincemeat (see recipe, right)

Preheat oven to 375 degrees. Grease 12 cups of a standard 2 3/4-inch muffin tin. In medium bowl, combine flour, nuts, sugar, baking powder, baking soda, salt and allspice.

In another bowl, whisk together oil, buttermilk, vanilla, eggs and mincemeat (wet ingredients may sit, covered, overnight in refrigerator). Make well in center of the dry ingredients and pour in wet ingredients, stirring until just moistened.

Spoon batter into muffin tin, filling each cup full to the rim. Bake in preheated oven for 25 to 30 minutes, or until tops are dry and springy to the touch and cake tester or toothpick comes out clean when inserted into centers. Serve warm or at room temperature with eggnog or hot apple cider. Freeze in plastic freezer bags up to 2 months.

MINIATURE NUT FILLED PASTRIES
Yield: 8 dozen

2 1/2 cups unsifted flour
1 cup margarine
2 egg yolks, slightly beaten
1/2 cup sour cream
2 cups ground pecans or walnuts
2/3 cup dark corn syrup
Confectioner's sugar

Place flour in large bowl. With pastry blender or two knives cut in margarine until coarse crumbs form. Stir in egg yolks and sour cream until well mixed.

Turn onto floured surface, knead until smooth. Chill dough 20 minutes.

Stir together nuts and corn syrup, set aside. Divide dough in half. Roll out half of dough to 1/8-inch thickness. Cut dough into 2-inch squares. Put 1/2 teaspoon nut filling diagonally across square.

Bring up unfilled corners of pastry to meet in center over filling. Pinch corners together firmly to secure. Place on greased cookie sheet. Bake at 400 degrees for 12 minutes or until edges are lightly browned. Cool. Sprinkle with confectioner's sugar.

NEW FASHIONED MINCEMEAT
Makes about 1 1/2 quarts

3 peeled and cored apples, coarsely grated (2 to 2 1/2 cups)
1 (12-ounce) can frozen apple juice concentrate, thawed and undiluted
4 ounces chopped dried apples (1 1/3 cups)
1 cup golden raisins
1 cup currants
3/4 cup dark raisins
3/4 cup dried cranberries
3/4 cup finely chopped candied orange peel
2 tablespoons finely chopped crystallized ginger
2/3 cup packed dark brown sugar
1/2 cup dry sherry
1/4 cup brandy
2 tablespoons apple cider vinegar
4 tablespoons ( 1/2 stick) butter
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon each ground nutmeg, mace and cloves
Pinch of salt

Combine all ingredients in heavy Dutch oven and bring to boil. Reduce to medium-low heat and simmer, uncovered and stirring often, until fruits are soft and mixture has thickened, about 45 minutes. Transfer to bowl and cool completely. Cover and refrigerate overnight, or up to 1 week.

OLD DANISH VILLAGE CHRISTMAS KRINGLE

1 package regular active dry yeast
1/3 cup warm water, 105 to 115 degrees
1 tsp freshly ground cardamom seeds (optional)
1/4 cup granulated sugar
3 egg yolks
1 cup heavy cream
3 1/2 cups flour
1 tsp salt
1/2 cup butter, chilled

Raisin-almond filling:
1 1/2 cups water
1 1/2 cups golden raisins
1/2 cup softened butter
1/2 tsp freshly ground cardamom seeds (optional)
2 c. powdered sugar
2 tbsp. cream
1/2 cup chopped almonds

Glaze and topping:
1 slightly beaten egg white
Sugar, coarse or granulated
Sliced almonds

Dissolve the yeast in the warm water. Let stand 5 minutes. Add cardamom, 1/4 cup sugar, egg yolks and cream. Set aside. In a large bowl, or in the food processor, combine flour and salt. Cut in the butter until butter pieces are the size of kidney beans. Add the yeast mixture, and mix gently only until the dry ingredients are moistened (the mixture will not be smooth -- it will resemble the texture of large-curd cottage cheese). Cover with plastic wrap and refrigerate 12 to 24 hours.

For the filling, bring the water to a boil; add the raisins, let stand 5 minutes, drain. Cool. Cream the butter and add the cardamom, powdered sugar and enough cream to make a smooth, spreadable mixture. Add the raisins and almonds.

Turn dough out onto a lightly floured board and dust with flour. Roll out to make a 24-inch square. Fold dough into thirds to make a long, narrow strip. Roll out again until about 1/4-inch thick and about 36 inches long. Spread the length of the dough with the filling. Roll up from the long side to make a long, skinny roll, enclosing the filling. Seal and brush with egg white. Roll the whole kringle in the coarse sugar to coat. Arrange on a parchment-covered baking sheet in the shape of a large pretzel. Let rise in a warm place until puffy, about 45 minutes.
Preheat oven to 375° F. Brush again with egg white, and sprinkle with sliced almonds. Bake 25 to 30 minutes until golden. Makes 24 servings.




PECAN PIE BARS
Yield: Approx. 48 bars

Cookie Crust (recipe below)
4 eggs
1 1/2 cups Karo Light or Dark corn syrup
1 1/2 cups sugar
3 tablespoons butter or margarine, melted
1 1/2 teaspoons vanilla
2 1/2 cups pecan halves or coarsely chopped pecans

Preheat oven to 350 degrees. Prepare and bake cookie crust. Meanwhile, in large bowl beat eggs, corn syrup, sugar, butter and vanilla until well blended.

Stir in pecans. Immediately pour over hot crust, spread evenly.

Bake 25 minutes or until filling is firm around edges and slightly firm in center. Cool completely. Cut into 2 x 1 1/2 inch bars.

Cookie Crust: Preheat oven to 350. Spray 15 x 10 x 1-inch baking pan with nonstick cooking spray. In large bowl, with mixer at medium speed, beat 2 1/2 cups flour, 1 cup cold butter or margarine (cut into pieces), 1/2 cup sugar and 1/2 teaspoon salt until mixture resembles fine crumbs; press firmly into prepared pan.

Bake 20 - 23 minutes or until golden brown. Top with filling; finish baking as directed above.

QUICK MINCEMEAT
Makes about 4 cups, enough for a 9-inch pie

1 28-ounce jar prepared mincemeat (3 cups)
1 finely chopped, peeled and cored apple or firm pear (1 cup)
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
3 tablespoons orange juice, dry sherry or dark rum
1 tablespoon all-purpose flour (omit if not using mincemeat for a pie)

Combine all ingredients and use without aging. Can be made the day ahead and refrigerated.

QUICK VEGETABLE SOUP

3 Tbsp (45 ml) olive oil
3 large carrots, chopped
1/2 large head of green cabbage, thinly sliced
1 medium onion, chopped
2-3 stalks celery, chopped
2 Tbsp (30 ml) chopped fresh rosemary, or 1 Tbsp (15 ml) dried
4-6 cups (1-1.5 L) chicken, beef, or vegetable stock
28 oz (785 g) canned tomatoes with their liquid
Salt and freshly ground pepper to taste
Freshly grated Parmesan cheese

Heat the olive oil in a large pot over moderate heat and sauté the carrots, cabbage, onion, celery, and rosemary until tender, about 10 minutes. Add the stock and the tomatoes with their liquid, bring to a boil, reduce the heat and simmer covered for 30 minutes. Serve with Parmesan cheese for the diners to add at the table. Serves 4 to 6. Bon appetit from the Chef at World Wide Recipes

RASPBERRY GANACHE PIE

1 pkg. (8 squares) semisweet baking chocolate, coarsely chopped
OR 8 oz. semisweet chocolate, chopped
1 cup whipping cream
6 Tbsp seedless raspberry jam
1 (6 oz.) Oreo chocolate cookie crumb pie crust (store-bought)
2 cups raspberries
1 Tbsp water

Place chocolate in a medium bowl; set aside.

Mix cream and 2 tablespoons jam in a small saucepan. Bring to a gentle boil, stirring constantly. Remove from heat. Pour over chocolate in bowl. Let stand 2 minutes. (Can also be done in microwave oven). Mix with wire whisk until chocolate is completely melted and mixture is well blended. Turn into crust; cover. Refrigerate 4 hours or overnight.

Arrange raspberries on top of pie. Microwave remaining 1/4 cup jam and water in a small, microwaveable bowl on HIGH for 30 seconds; stir until well blended. Brush over raspberries. Refrigerate until ready to serve. Serves 10 to 12

SANTAS WHISKERS
Yield: 5 Dozen

1 cup butter or margarine
1 cup sugar
2 tablespoons milk
1 teaspoon vanilla or rum extract
2 1/2 cups sifted all-purpose flour
3/4 cup finely chopped red and green candied cherries
1/2 cup finely chopped pecans
3/4 cup flaked coconut

In mixer bowl, cream together butter or margarine and sugar; blend in milk and vanilla. Stir in flour, candied cherries, and nuts.

Form into 2 rolls, each 2 inches in diameter and 8 inches long. Roll in coconut. Wrap and chill several hours or overnight. Slice 1/4 inch thick; place on ungreased cookie sheet. Bake in 375 degree oven for 12 minutes or until edges are golden. Source: Mrs. Karen Naes


SHRIMP AND LEEK LINGUINE
IN WHITE WINE SAUCE
Makes 4 to 6 servings

1 pound small uncooked shrimp, peeled, deveined, shells reserved
1 3/4 cups water
Salt and pepper
6 tablespoons olive oil (divided)
2 large cloves garlic, minced
2 1/2 cups thinly sliced leeks (white and pale green parts only, from about 2 large
leeks)
1/4 cup thinly sliced, stemmed, drained peperoncini (about 4 whole)
3 tablespoons chopped fresh oregano
2 teaspoons minced lemon zest
1/4 cup dry white wine
2 tablespoons fresh lemon juice
1 pound linguine
Chopped fresh parsley

Place shrimp shells in medium saucepan. Add 13/4 cups water and generous pinch of salt. Bring to boil over medium-high heat. Cover, reduce heat to medium-low and simmer until reduced to 1 cup liquid, about 15 minutes. Strain into measuring cup, pressing on shells to extract as much liquid as possible.

Meanwhile, heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp and sauté until opaque, about 2 minutes. Using slotted spoon, transfer to medium bowl. Reduce heat to low. Add remaining 3 tablespoons oil to same skillet. Add garlic and sauté until soft, about 1 minute. Stir in leeks, pepperoncini, oregano and lemon zest. Cover and cook until leeks are soft, about 3 minutes. Uncover; add wine, lemon juice and shrimp-shell liquid. Increase heat to high and boil until reduced by half, about 2 minutes. Remove from heat.

Cook pasta in large pot of boiling salted water until tender but still firm to the bite, stirring occasionally. Drain, reserving 1 cup cooking liquid. Add pasta and shrimp to skillet with sauce and toss to coat. Add enough reserved cooking liquid to moisten, if necessary. Season to taste with salt and pepper. Transfer to large bowl. Garnish with parsley. -- From "Bon Appetit Keep It Simple"

SIX COOKIES

Brown-Edge Saucies

2 cups sifted flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2/teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/2 cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla
1 cup canned applesauce

1. Measure flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ground cloves into sifter; save for step 4.

2. Cream shortening until soft, add sugar, gradually creaming after each addition until well-blended.

3. Stir in egg and vanilla, beat until mixture is light and fluffy.

4. Sift and add dry ingredients alternately with applesauce, blending well after each addition.

5. Drop batter by heaping teaspoonfuls onto lightly greased cookie sheets--about 2 inches apart.

6. Bake in 350 degree oven 12 minutes or until cookies are lightly browned around edge.

7. Loosen at once from cookie sheet by running spatula under each cookie. Cool on wire racks.

8. Store cookies in air-tight container to keep them soft.

Makes about 3 dozen cookies.

Thumbprint Cookies

1/2 cup butter or margarine, softened
1/4 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
finely chopped nuts
jelly or preserves
1/4 teaspoon salt

Preheat oven to 300 degrees F. Grease cookie sheets. Separate egg, reserving egg white. Cream butter or margarine, sugar, and egg yolk. Add vanilla, flour and salt, mixing well. Shape dough into balls. Roll in egg white, then nuts. Place on
cookie sheets about 2 inches apart. Bake for 5 minutes. Remove cookies from oven. With thumb, dent each cookie. Put jelly or preserves in each thumbprint. Bake for another 8 minutes. Makes 2 dozen.

Mocha Sugar Cookies

1/3 cup vegetable shortening
1/2 cup brown sugar, packed
1/2 cup granulated sugar
1 egg
1 1/2 teaspoons vanilla
1 tablespoon milk
2 tablespoons instant espresso or instant coffee powder
2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 (1.75- to 2-ounce) chocolate bar, coarsely grated

In mixing bowl, cream together shortening and brown and granulated sugars. Add egg and vanilla. Heat milk and stir in the instant coffee. Add to creamed mixture and mix in until well incorporated. Sift flour, salt, baking soda and baking powder and add to creamed mixture. Mix until well incorporated. Roll mixture
into 1-inch balls. Place on ungreased baking sheets well spaced apart. Press out cookie with bottom of lightly buttered glass dipped in sugar or press out with a fork. Sprinkle lightly with grated chocolate. Bake at 375 degrees 8 to 10 minutes. Cool slightly before removing to wire racks. Cool completely before you store them. Makes about 3 dozen cookies.

Chocolate Coconut Pecan Cookies

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 stick unsalted butter (1/2 cup), softened
1 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla extract
2 ounces unsweetened chocolate, melted
1 cup flaked coconut
1/2 cup pecans, chopped
3/4 cup semisweet chocolate chips
About 60 pecan halves

Preheat the oven to 350F. Line cookie sheets with parchment paper or butter them. On a piece of wax paper, combine the flour, baking powder, and salt. In a large bowl, cream the butter with an electric mixer, add the sugar, and beat until
fluffy. Beat in the eggs and vanilla, then add the melted chocolate and beat well. Add the flour mixture, mixing until smooth, then stir in the coconut, chopped pecans, and chocolate chips. Drop the dough from a teaspoon onto the prepared cookie sheets, leaving about 2 inches between each cookie. Press a pecan half on top of each cookie. Bake in the middle of the oven for 10 to 13 minutes, or until set. Transfer cookies to wire racks to cool. Store in airtight containers for up to 1 week or in the freezer for up to 2 months. Makes about 60 cookies.

Egg Nog Cookies

2 and 1/4 cups flour
1 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 and 1/4 cups white sugar
3/4 cups salted butter, softened
1/2 cup eggnog
1 tsp pure vanilla extract
2 large egg yolks
1 Tbsp ground nutmeg

Preheat oven to 300'. Combine flour, baking powder, cinnamon, and nutmeg. Mix well with wire whisk and set aside. Cream sugar and butter with electric mixer until forms a grainy paste. Add eggnog, vanilla, and egg yolks and beat at medium speed until smooth. Add flour mixture and beat at low speed just until
combined --do not over mix. Drop by rounded teaspoonfuls onto ungreased baking sheets -- 1 "apart. Sprinkle lightly with nutmeg. Bake for 23-25 minutes or until bottoms turn light brown - transfer to cool, flat surface immediately.

Rum Balls

1 (12oz) package vanilla wafers
1 (16oz) package pecan pieces
1/2 cup honey
1/3 cup bourbon
1/3 cup dark rum
1/4 cup vanilla wafer crumbs
or 1/3 cup powder sugar

Process vanilla wafers in food processor until crumbs are fine. Transfer to a large bowl. Process pecans in food processor until finely chopped. Stir into vanilla wafer crumbs. Stir in honey, bourbon, and rum

Shape dough into 1 inch balls and roll in 1/4 cup vanilla wafer crumbs or powdered sugar. Place in an airtight container. Store in refrigerator up to one week. Yield about 6 dozen.

SPICY BLACK BEANS
Yield: 2 Cups (4 Servings)
Source: The New Family Cookbook for People with Diabetes
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=59

2 teaspoons olive oil
1 clove garlic, minced
One 16-ounce can black beans, rinsed and drained
1/3 cup prepared hot salsa or picante sauce
1 tablespoon fresh lime juice
1 tomato, seeded and chopped
1/4 cup coarsely chopped cilantro

Heat the oil in a medium saucepan. Sauté the garlic until tender, about 2 minutes. Add the beans, salsa, and lime juice. Simmer until heated through, about 5 minutes, stirring occasionally. Stir in the tomato; sprinkle with cilantro.

STARBUCKS ORANGE OATMEAL FLAT SCONES

2 1/2 cups all purpose flour
2 cups oatmeal
1 cup sugar
1 tsp salt
1 Tbsp baking powder
1/2 tsp baking soda
1/2 cup very cold unsalted butter, cut into small chunks
1 egg
1/2 cup orange juice
1/4 tsp Boyajian orange or tangerine oil or extract
1 cup raisins, plumped and dried

Glaze:
milk, sugar, orange zest

Line a large baking sheet with parchment paper. Preheat oven to 425° F.

In a large bowl, place flour, oatmeal, sugar, salt, baking powder, baking soda and mix together. Cut or rub in butter to make a mealy mixture.

Stir in egg and orange juice. Add orange oil or extract. Mix to make a soft dough. Turn out onto a lightly floured board and knead for a few minutes.

Roll or pat out into a thickness of 1/2 inch. Using a serrated cookie cutter, cut into disks or rounds. Brush with milk and sprinkle with sugar and orange zest.

Bake until nicely browned - about 14 minutes. Source: Starbucks Coffee

TSR STARBUCKS GINGERBREAD LATTE
by Todd Wilbur

As the holidays come around so too does this incredible latte from Starbucks. Into the coffee house's basic latte recipe go a few pumps of special gingerbread-flavored syrup, and we soon experience the combined sensation of munching on a gingerbread cookie while sipping hot, milky java. It's very tasty stuff! To recreate the experience at home for the holidays at mere fraction of the cost of the real thing, all we have to do is make our own gingerbread syrup with a few common ingredients. When the syrup is done, simply brew some espresso in your espresso machine, steam some hot milk, and throw it all in a cup. Top off your latte with whipped cream and a dash of nutmeg as they do at the store, and you'll fool anyone with this hot little clone. By the way, this recipe is for a single grande-size latte but you'll have enough syrup for as many as seven drinks.

Gingerbread Syrup
2 cups water
1 1/2 cups granulated sugar
2 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract

1/2 cup fresh espresso
8 ounces milk, steamed (with a little foam)

Garnish
whipped cream
ground nutmeg


1. Make the gingerbread syrup by combining water, sugar, ginger, cinnamon and vanilla in a medium saucepan. Be sure the pan is not too small or the mixture could easily bubble over.
2. Bring mixture to a boil then reduce heat and simmer syrup, uncovered, for 15 minutes. Remove the syrup from the heat when it's done and slap a lid on it.
3. Make a double shot of espresso (1/2 cup), using an espresso machine. Use the machine to steam 8 ounces of milk, or heat up the milk in the microwave if your machine does not foam and steam milk.
4. Make your latte by first adding 1/2 cup espresso to a 16-ounce cup. Add 1/4 cup gingerbread syrup, followed by the steamed milk. Stir.
5. Top off the drink with a dollop of whipped cream, and a sprinkle of nutmeg. (http://www.topsecretrecipes.com) Makes 1 grande latte (16 ounces).

ULTRA CREAMY MASHED POTATOES
(Swanson (r))

2 cans (14 oz. each) Swanson(r) Chicken Broth
or Natural Goodness(tm) Chicken Broth (3 1/2 cups)
5 large potatoes, cut into 1" pieces (about 7 1/2 cups)
1/2 cup light cream
2 tbsp. butter or margarine
Generous dash pepper

PLACE broth and potatoes in saucepan. Heat to a boil. Cover and cook over medium heat 10 min. or until tender. Drain, reserving broth.

MASH potatoes with 1/4 cup broth, cream, butter and pepper. Add additional broth, if needed, until desired consistency. Serves about 6.

WHITE CHOCOLATE APRICOT ALMOND PIZZA

1/2 cup whole almonds, toasted*
1/2 cup shelled unsalted pistachios
1/2 cup dried cranberries
1/3 cup toasted rice cereal
1/4 cup chopped dried apricots
10 bars (1.5 oz. each) Godiva Solid Ivory, cut up
18 whole dried apricots
1/4 cup dried papaya or pineapple, cut into 1/16-inch-wide strips

Line 2 baking sheets with aluminum foil. Trace 8-inch circle on each piece of foil, using an 8-inch cake pan as a guide.

Combine 1/4 cup almonds, 1/4 cup pistachios and 1/4 cup cranberries, rice cereal and chopped apricots in a bowl.

Place the solid ivory in a microwave-safe bowl. Microwave at medium (50% power) for 1 minute. Stir. Microwave for 30 seconds more or until chocolate softens. Stir until smooth.

Stir in nut/fruit mixture. Place half in center of each 8-inch circle. Spread each into an 8-inch circle. Garnish with remaining almonds, pistachios and cranberries. Top with whole apricots and papaya strips.

Refrigerate pizzas about 30 minutes or until they just begin to harden. Cut each pizza into 8 wedges, using a sharp thin-bladed knife. Allow pizzas to set completely at room temperature or in the refrigerator before removing from foil. Store pizza slices between layers of waxed paper or aluminum foil in an airtight container in a cool place for up to 2 weeks.

*To quickly toast almonds, spread them on a microwave-safe plate. Microwave on high (100% power) for 1 minute. Stir. Microwave 30 seconds more or until toasted.

WHITE CHRISTMAS
A delicious yuletide treat that will start you dreaming of that classic song.

1 cup powdered milk
1 cup icing sugar
1 cup coconut
3 cups rice bubbles (rice crispies)
1 cup sultanas (golden raisins)
250g (1 cup + 2 Tbsp) copha (a waxy solid derived from coconut flesh, used as
shortening in cooking) (substitute with butter, margarine, or shortening)
1 teaspoon vanilla

Put the powdered milk, icing sugar, coconut, rice bubbles and sultanas into a bowl. Dissolve copha in a saucepan, add vanilla and pour into the bowl with the other ingredients.

Press into a greased tray and allow to set. Cut into squares or diamonds and package. This can be cellophane gift-wrapped.













 

 

 

 

 

 

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