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Dec 17, 2009



3 c Cranberries ,washed
1 c Honey
1 c Water
1 Naval orange, medium
1 ts Ginger, fresh or ground
1/2 ts Cinnamon, ground
1/2 ts Cardamom, ground

1. Bring cranberries, honey and 1/2 cup of water to a boil in a
saucepan. Cover and simmer for 10 minutes, then uncover and simmer 10
minutes longer, stirring occasionally.
2. Quarter unpeeled orange and chop it finely in food processor. Add
to simmering cranberry mixture with remaining 1/2 cup of water and
spices. Stir well and simmer an additional 20 minutes, stirring
occasionally. Chill before serving.

Pecan Cashew Popcorn Balls

Pecan Cashew Popcorn Balls

1 c Sugar
1 c Brown sugar; firm pack
1 c Light corn syrup
2/3 c Water
1 lb Butter
2 c Pecan halves; toasted
2 c Cashews; lightly toasted
8 c Popped popcorn

Combine the granulated sugar, brown sugar, corn syrup and water in a
heavy pan fitted with a candy thermometer and place over high heat.
Bring mixture to a boil and add the butter, stirring until it has
melted. Continue cooking until the mixture reached 350~, 20-30
minutes. In a LARGE, lightly oiled bowl, toss the nuts and popcorn
together. Carefully pour the hot syrup over the popcorn- nut mixture.
Carefully, but quickly, toss the mixture with a long-handled wooden
spoon to coat the popcorn and nuts completely with syrup. As soon as
the mixture is cool enough to handle, quickly shape into 3" balls and
place the balls onto a nonstick or lightly oiled baking sheet to
coool. Store, tightly wrapped, in a cool place. Wrap popcorn balls
individually in squares of amber cellophane, tied up with gold or
orange and black ribbon (these are meant for Halloween). Or pile the
balls together into a basket with red apples and wrap the basket up
in cellophane with orange and black ribbon. Or place the balls in a
brown paper bag and tie with a ribbon.

Holiday Brie

Holiday Brie

1 c Cranberries, fresh; chopped
1/2 c Pears; peeled, chopped
2 tb Honey
1 tb Currants
1/4 ts Pumpkin pie spice
3 tb Cranberry juice cocktail
2 tb Red wine vinegar
2 ts Lemon juice
15 oz Brie; round; fully ripened

Combine first 8 ingredients in a heavy saucepan; bring mix to a boil
over medium-high heat. Cover, reduce heat, and simmer 30 minutes,
stirring frequently. Uncover and cook an additional 5 minutes or
until mix is thickened, stirring frequently. Cool mix to room
temperature. Cut circle in top rind of cheese, leaving an 1/4" border
of rind. Carefully remove center circle of rind from cheese, leaving
border intact. Place Brie on an ovenproof serving platter. Spread
cranberry mix over top. Bake at 350~ for 12-15 minutes or until
cheese is bubbly. Serve immediately with melba rounds or sliced
apples and pears. Yield: 30 appetizer servings.



1 lb Cranberries
1 Orange; unpeeled
1 Orange; peeled
1 c Granulated sugar
2 tb Grand Marnier or cognac

PICK OVER THE CRANBERRIES and wash the unpeeled orange. Coarsely chop
the oranges. Place everything in the bowl of a food processor fitted
with a steel blade. Process until the oranges are in small pieces.
Taste and adjust the flavoring if needed, adding more sugar or
liqueur. Cover and refrigerate until ready to serve.

Almond Puff

Almond Puff

1 ts Almond extract
1/2 c Butter (or margarine),
1 c Gold Medal flour
2 tb Water
1/2 c Butter (or margarine)
1 c Water
1 c Gold Medal flour
3 Eggs

Chopped nuts Confectioners' Sugar Glaze (below)

Heat oven to 350. Cut 1/2 C. butter into 1 C. flour. Sprinkle 2 tbsp. water
over mixture; mix with fork. Round into ball; divide in half. On un greased
baking sheet, pat each half into a strip, 12 by 3 inches. Strips should be
about 3 inches apart.

In medium saucepan, heat 1/2 C. butter & 1 C. water to rolling boil. Remove
from heat & quickly stir in almond extract & 1 C. flour. Stir vigorously
over low heat until mixture forms a ball, about 1 minute. Remove from heat.
Beat in eggs, all at one time, until smooth. Divide in half; spread each
half evenly over strips, covering completely. Bake about 60 minutes or
until topping is crisp & brown. Cool. Frost with Confectioners' Sugar Glaze
& sprinkle generously with nuts. 10 to 12 servings


Mix 1 1/2 C. confectioners' sugar, 2 tbsp. butter, (softened), 1 to 1 1/2
tsp. almond extract or 1 1/2 tsp. Vanilla & 1 to 2 tbsp. warm water until

Dutch Apple Cake Recipe

Dutch Apple Cake Recipe

1 c Unbleached Flour; Sifted
1 1/2 t Baking Powder
1/2 t Salt
1 T Granulated Sugar
1/4 c Shortening
1 lg Egg
1/4 c Milk
3 3/4 c Tart Apples; Peeled, Cored
-And Sliced, About 1 1/4 Lbs
1/2 t Cinnamon
1/4 t Nutmeg
2 T Granulated Sugar
2 T Butter Or Margarine; Melted
1/2 c Currant Jelly; OR
1/2 c Apricot Jam

Preheat the oven to 400 Degrees F. Sift the first 4 ingredients
together. Cut in the shortening with 2 knives or a pastry blender
until the mixture resembles coarse corn meal. Beat the egg and milk
together, with a fork, until well blended, then stir it into the
other mixture. Spread the mixture in a greased baking dish 12 X 8 X
2-inch. Arrange the apples, slightly overlapping, in parallel rows,
on with the straight edge pushed half way into the dough. Sprinkle
with the combine cinnamon, nutmeg, and 2 T sugar. Top with butter.
Bake in a moderately hot oven, 400 Degrees F., for 40 to 45 minutes,
or until the apples are tender. Remove from the oven and top with
your choice of jellies that have been beaten until smooth.

Navajo Green Chili Recipe

Navajo Green Chili Recipe

3 lb Pork shoulder, trimmed
-of fat
2 c Stewed tomatoes
3 tb Bacon grease
1 6oz. can tomato paste
1/3 c Flour
3 c Water
3 Medium onions chopped
2 1/2 ts Salt
4 6 cloves of garlic, minced
1/2 ts Dried, ground Mexican
2 16 oz. cans of whole green

Melt bacon grease in a skillet over med-high heat. Put flour into a paper
bag and shake the meat with the flour to coat meat. Add the meat to the
bacon grease a little at a time and brown well & evenly. Remove the meat to
a 5 qt. Dutch oven. Add the onions & garlic to the skillet and sauté until
translucent. Add these to the pork in the pot. Stir in the remaining
ingredients, bring pot to a boil, and keep stirring every 2-3 minutes. When
boiling lower heat to low & simmer for 45 minutes. Taste, adjust seasonings
as per personal taste, & cook for 30 mins. more.

Mexican Green Chili Stew Recipe

Mexican Green Chili Stew Recipe

2 lb Lean beef round or pork
2 T Oil
3 Medium potatoes, diced
1/2 c Onion, sliced
1 Large garlic clove, minced
2 t Salt
6 Green chilies

Cube meat, sprinkle with salt and fry until brown in oil. Add potatoes to
browned meat together with onion, garlic, salt, chili and enough water to
cover. Continue to add water if necessary. It will have a soupy

Apple Pork Chops

Apple Pork Chops

Servings: 1

6 Pork chops
Pork chop fat or oil
2 ts Butter
-salt and pepper to taste
3 Apples-unpeeled with cores
1 ts Sugar

Cook the chops using melted fat trimmed from the meat and 1 tsp butter.
(Note those concerned about their fat intake may chose to use corn oil or
some other vegetable oil rather than the pork fat). Season to taste and set
on hot platter. Keep warm. Slice the apples 1/2" thick and add to the pan
with 1 tsp butter, the sugar and a few pinches of cinnamon or cloves. Cook
over medium heat for about 10 minutes, turning once or twice until some of
apples are browned. Arrange them around the chops and serve. Serves: 4-6

Grouse Breasts With Ham Sauce Recipe

Grouse Breasts With Ham Sauce Recipe

2 grouse breasts
1 tsp celery salt
1/4 cup butter
6 green onions, chopped
1/2 cup ham, diced
1 cup light cream
1/2 cup chicken broth
2 tbsp. sherry wine
1 tbsp. chopped parsley

Rub grouse breasts with celery salt, salt, and pepper. Fry in butter 35 minutes, or until done. Add green onions, ham, cream, and broth. Cook slowly for 15 minutes. If too thin, add a little flour mixed with water. Add sherry and parsley. Serve each breast on toast and top with sauce.



Giblets from goose
4 cups bread crumbs
2 med. onions
2 apples, diced
1/4 tsp. sage
1/4 tsp. garlic powder
2 tsp. salt
1/2 tsp. pepper
1 med. wild goose
2 tbsp. butter

Cook giblets until tender; reserve liquid.

Chop giblets and add to bread crumbs, onions, apples, and seasonings.

Add liquid from giblets to moisten stuffing.

Place goose in roasting pan and dot with butter.

Bake approximately 20 minutes per pound of goose at 350 degrees.

Baste often. 8-12 servings.



1 wild Canadian goose
Salt, pepper, cinnamon
3/4 cup red wine vinegar
1/2 cup peanut oil
3/4 cup cooking sherry
Sprinkle salt, pepper, and cinnamon over entire goose. Rub into skin. Combine vinegar, oil, and sherry. Pour over goose with breast down. Bake 40 minutes at 450 degrees with top on roasting pan. Take top off; broil 8 minutes. Turn goose breast side up and broil 8 minutes.

SAUCE: Pour off oil, add flour to make a very thin sauce. Pour over thinly sliced goose.

Rich Chocolate Layer Cake

1 box(es) devil's food cake mix, such as Betty Crocker
1/4 cup(s) unsweetened cocoa
1 cup(s) mayonnaise, such as Hellmann's or Best Foods
3 large eggs
1 cup(s) water
2 container(s) (16 ounces each) chocolate frosting
1/4 cup(s) sour cream
2 teaspoon(s) vanilla extract
1/2 cup(s) chopped almonds, toasted
1 cup(s) sweetened flaked coconut, toasted



1.Make the cake: Heat oven to 350 degrees F. Lightly coat two 8-inch cake pans with softened butter. Cut two 8-inch circles out of parchment paper and fit them into the bottom of the cake pans. Lightly coat the paper circles with butter. Lightly flour both pans, shake out excess flour and set aside. Beat the cake mix, cocoa, mayonnaise, eggs, and water in a large bowl with an electric mixer set on low speed. Increase speed to high and beat for 2 more minutes. Pour batter into prepared pans and bake until a toothpick inserted into the middle comes out clean -- about 35 minutes. Cool cakes in pans on wire racks for 20 minutes. Remove cakes from pans and return to the wire racks until completely cool.

2.Make the filling: Whisk the frosting, sour cream, and vanilla together in a large bowl. Transfer 1 1/2 cups of frosting to a medium bowl and stir in the almonds and the toasted coconut. Set aside.

3.Assemble the cake: Split both layers and brush away any excess crumbs. Place one split layer on a cake plate. Tuck strips of wax paper under the edges of the cake to protect the plate. Spread 1/3 of the filling over the layer. Top with the next layer and spread another 1/3 of the filling over the top. Repeat with the third cake layer and remaining filling and top with the final cake layer. Spread the frosting over the top of cake smoothing out to the edges. Spread the remaining frosting around the sides and serve or store covered for up to 4 days.

Basic Vanilla Cake

1 1/2 cup(s) sifted cake flour
1 1/2 teaspoon(s) baking powder
1/4 teaspoon(s) salt
1/2 cup(s) (1 stick) unsalted butter, softened
1 cup(s) sugar
2 large eggs, room temperature
1/2 teaspoon(s) vanilla extract
1/2 cup(s) whole milk


1.Heat the oven to 400 degrees F. Lightly coat an 8-inch cake pan with butter and dust with all-purpose flour. Sift the cake flour, baking powder, and salt into a large mixing bowl.
2.Beat in the butter one heaping 1/4 teaspoonful at a time, using an electric mixer set on low speed, until the mixture resembles coarse sand. Beat in the sugar a tablespoon at a time, until the mixture resembles fine damp sand. Beat in the eggs one at a time. Add the vanilla and milk, and beat on medium-high, just until blended. Do not overbeat.
3.Pour into the prepared pan and bake until a wooden skewer inserted in the center comes out clean — 30 to 35 minutes. Cool cake in the pan on a wire rack for 5 minutes.
4.Un-mold and cool completely. Ice with Browned-Butter Glaze.

Lemon-Basil Butter Cookies

Yield: 6 1/2 dozen

1 cup fresh lemon-basil leaves*
1 3/4 cups sugar, divided
1 pound butter, softened
1/4 cup lemon juice
1 large egg
6 cups all-purpose flour
Garnish: fresh basil sprigs


Process basil and 1/4 cup sugar in a food processor until blended.

Beat butter at medium speed with an electric mixer until creamy; gradually add remaining 1 1/2 cups sugar, beating well. Add lemon juice and egg, beating until blended. Gradually add flour and basil mixture, beating until blended.

Shape dough into 1-inch balls, and place 2 inches apart on lightly greased baking sheets. Flatten slightly with bottom of a glass dipped in sugar.

Bake at 350° for 8 to 10 minutes or until lightly browned. Cool on wire racks. Garnish, if desired.

Peanut Butter-Toffee Turtle Cookies


Yield: Makes 3 dozen

1/2 cup unsalted butter, softened
1/2 cup DOMINO Granulated Sugar
1/2 cup firmly packed DOMINO Light Brown Sugar
2/3 cup creamy USA PEANUT Butter
1 large egg
2 cups BISQUICK Original All-Purpose Baking Mix
2/3 cup almond toffee bits
2/3 cup coarsely chopped USA PEANUTS
2/3 cup NESTLE TOLL HOUSE Milk Chocolate Morsels
10 ounce vanilla caramels
2 to 3 tablespoons whipping cream
1/2 teaspoon vanilla extract
2/3 cup NESTLE TOLL HOUSE Milk Chocolate Morsels, melted
TIP: The chocolate drizzle on the cookies will harden as it cools.

Preheat oven to 350°. Beat first 4 ingredients at medium speed with an electric mixer until creamy. Add egg, beating until blended. Add baking mix, beating at low speed just until blended. Stir in toffee bits, chopped peanuts, and 2/3 cup chocolate morsels.

Drop dough by rounded tablespoonfuls onto ungreased baking sheets; flatten dough with hand.

Bake at 350° for 10 to 12 minutes or until golden brown. Cool cookies on baking sheets 1 minute; remove cookies to wire racks.

Microwave caramels and 2 tablespoons cream in a glass bowl at HIGH 1 minute; stir. Continue to microwave at 30-second intervals, stirring until caramels melt and mixture is smooth; add remaining cream, if necessary. Stir in vanilla. Spoon caramel mixture evenly onto tops of cookies; drizzle evenly with melted chocolate.

Peanut Butter Candy Bar Brownies

Yield: 28 small bars or 18 large bars

1 (16-oz.) package peanut-shaped peanut butter sandwich cookies, crushed
1/2 cup butter, melted
1 (14-oz.) can sweetened condensed milk
1/2 cup creamy peanut butter
1 tablespoon vanilla extract
5 (1.5-oz.) packages chocolate-covered peanut butter cup candies, coarsely chopped
2 (2.1-oz.) chocolate-covered crispy peanut buttery candy bars, coarsely chopped (we tested with Butterfinger)
1 cup semisweet chocolate morsels
1/2 cup honey-roasted peanuts
1/2 cup sweetened flaked coconut


Combine crushed cookies and butter in a medium bowl. Press crumb mixture into bottom of a greased aluminum foil-lined 13" x 9" pan, allowing foil to extend over ends of pan. Bake at 350° for 6 to 8 minutes.

Combine condensed milk, peanut butter, and vanilla in a medium bowl, stirring until smooth.

Sprinkle chopped candy bars, chocolate morsels, peanuts, and coconut over crust. Drizzle condensed milk mixture over coconut.

Bake at 350° for 27 minutes or until lightly browned. Remove to a wire rack, and let cool in pan. Use foil to lift uncut brownies out of pan. Peel foil away from sides of uncut brownies, and cut into bars.

Chocolate-and-Almond Macaroons

Yield: Makes 2 dozen

3/4 cup sweetened condensed milk
1 (14-oz.) package sweetened flaked coconut
1/4 to 1/2 tsp. almond extract
1/8 teaspoon salt
24 whole unblanched almonds
1/2 cup dark chocolate morsels


1. Stir together first 4 ingredients. Drop dough by lightly greased tablespoonfuls onto parchment paper-lined baking sheets. Press an almond into top of each cookie.

2. Bake at 350º for 15 to 17 minutes or until golden. Remove to wire racks to cool.

3. Microwave 1/2 cup chocolate morsels in a microwave-safe bowl at HIGH 1 minute and 15 seconds or until melted and smooth, stirring at 30-second intervals and at end. Transfer to a 1-qt. zip-top plastic freezer bag; cut a tiny hole in 1 corner of bag. Pipe melted chocolate over cooled cookies by gently squeezing bag.

Oatmeal-Toffee Cookies

Yield: Makes 4 dozen

1/2 cup butter or margarine, softened
1/2 cup firmly packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups uncooked regular oats
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped pecans
1 (10-ounce) package almond toffee bits


Beat butter at medium speed with an electric mixer 2 to 3 minutes or until light and fluffy. Add sugar, beating well. Add eggs and vanilla, beating until blended.

Combine oats and next 3 ingredients; add to butter mixture, beating just until blended. Stir in chopped pecans and toffee bits.

Drop dough by heaping tablespoonfuls onto lightly greased baking sheets.

Bake at 375° for 10 minutes. Cool on wire racks.

Chocolate Chunk-Mocha Cookies

Yield: Makes 3 dozen

2 1/4 cups all-purpose flour
2/3 cup unsweetened cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
2/3 cup firmly packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 (11.5-oz.) package semisweet chocolate chunks
Mocha Frosting
Powdered sugar (optional)

1. Combine flour and next 3 ingredients in a bowl.

2. Beat butter and next 3 ingredients at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating just until blended after each addition. Gradually add flour mixture, beating at low speed until blended. Stir in chocolate chunks.

3. Drop dough by heaping tablespoonfuls onto parchment paper-lined baking sheets.

4. Bake at 350° for 10 to 12 minutes or until puffy. Cool on baking sheets 2 minutes; remove to wire racks, and let cool 30 minutes or until completely cool. Spread cookies with Mocha Frosting. Dust evenly with powdered sugar, if desired.

Ultimate Chocolate Chip Cookies

3/4 cup butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed dark brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
2 1/4 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 (12-ounce) package semisweet chocolate morsels

Beat butter and sugars at medium speed with an electric mixer until creamy. Add eggs and vanilla, beating until blended.

Combine flour, soda, and salt in a small bowl; gradually add to butter mixture, beating well. Stir in morsels. Drop by tablespoonfuls onto lightly greased baking sheets.

Bake at 350° for 8 to 14 minutes or until desired degree of doneness. Remove to wire racks to cool completely.