Cranberry Fudge

Cranberry Fudge

1 1/4 cups Fresh or Frozen Cranberries
1/2 cup light corn syrup
2 cups chocolate chips
1/2 cup powdered sugar
1/4 cup evaporated milk
1 teaspoon vanilla extract

Line bottom and sides of 8x8-inch pan with plastic wrap. Set aside. Bring
cranberries and corn syrup to a boil in a medium saucepan. Boil on high for 5 -
7 minutes, stirring occasionally, until the liquid is reduced to 3 tablespoons.
Remove from heat. Immediately add chocolate chips, stirring until they are
completely melted.

Add remaining ingredients, stirring vigorously until the mixture is thick and
glossy. Pour into prepared pan. Cover and chill until firm. Makes 25 pieces.

Chocolate Mint Snow Top Drops

Chocolate Mint Snow Top Drops

1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 (10 ounce package) 1 1/2 cups mint flavored semi sweet chocolate morsels
divided
6 tablespoons margarine, softened
1 cup sugar
1 1/2 teaspoons vanilla
2 eggs
confectioners sugar

In small bowl, combine flour, baking powder & salt; set aside. In small
saucepan over low heat, melt 1 cup mint flavored semi-sweet chocolate morsels.
In large mixer bowl, beat margarine and sugar until creamy. Add melted morsels
and vanilla extract. Beat in eggs. Gradually beat in flour mixture. Stir in
remaining 1/2 cup mint chocolate morsels. Wrap dough in plastic wrap; freeze 30
minutes until firm.

Preheat oven to 350F.

Shape dough into 1 inch balls; coat with confectioners' sugar. Place on
ungreased cookie sheets. Bake 10-12 minutes until tops appear cracked. Let
stand 2 minutes. Remove from cookie sheet; cool.

Yield: 3 dozen

Harvest Pumpkin Pineapple Loaf

Harvest Pumpkin Pineapple Loaf

2 1/2 cups granulated sugar
1/2 cup (1 stick) butter or margarine (softened)
1 15 oz. can pumpkin
1 (8 1/2 ounce)can crushed pineapple in juice, undrained
4 large eggs
3 1/2 cups all-purpose flour
2 tsp. baking soda
2 tsp. pumpkin pie spice
1 tsp. salt
Powdered sugar (optional)

Preheat oven to 350 degrees. Lightly spray two 8 1/2 x 4 1/2 loaf pans.

In mixer bowl, beat together sugar and butter until blended.
Add pumpkin, pineapple & eggs. Beat well. Set aside.

In medium bowl, combine flour, baking soda, pie spice and salt.
Add to pumpkin mixture, mix just until dry ingredients are moistened.
Divide into two pans. Spread evenly.

Bake 55 to 65 minutes, or until toothpick inserted in center comes out clean.
Cool for 5 minutes. Remove from pan. Cool completely.
Sprinkle with powdered sugar, if desired.

NOTE: Walnuts may be added if desired, stirring in one cup, coarsely chopped,
when adding dry ingredients.

(two loaves)