Holiday fruitcakes

Makes 2 tube cakes

1 (14-ounce) jar mincemeat
2 cups golden raisins
1 1/2 sticks butter, melted
3 eggs, beaten until well-blended, but not stiff
1 1/2 cups sugar
3 cups sifted flour
1 pound walnuts
6 cups pecans, cut or broken into pieces (reserve several pecan halves to
decorate the tops of the cakes)
1 1/2 teaspoons baking soda mixed 1 1/2 tablespoons boiling water
2 1/2 pounds mixed candied fruit
3 tablespoons flour
4 slices pineapple (for decorating tops of cakes)
1/2 pound candied cherries (for decorating tops of cakes)
2 jiggers (1/4 cup) of whiskey or rum, or to taste

Grease two tube pans generously with shortening, being sure to coat bottoms,
sides and central tubes. Line the bottoms with brown paper that has been
greased on both sides.

Preheat oven to 275 degrees. In a very large bowl or pot, stir together
mincemeat, raisins, butter and eggs until well-blended.

Add sugar, then sifted flour, stirring well after each addition to blend
thoroughly. Stir in walnuts and pecans. Mix the baking soda with the boiling
water until smooth; stir into batter.

Toss the mixed candied fruit with the three tablespoons of flour (so it
won't sink to the bottom of the pan when baking). Stir into batter.

Divide the batter between the two prepared tube pans. Decorate the tops of
the cakes with the reserved pecan halves, the pineapple slices and candied
cherries. Bake for two hours and 45 minutes, or until done. (Cakes are done
when a toothpick inserted in the center comes out clean.) Cool cakes in
pans. Pour whiskey or rum over the top of each cake and allow to soak in.
Remove the cakes from the pans, discarding the brown-paper liners. Wrap
airtight in plastic wrap, then in heavy aluminum foil.

Buttermint Twists

Buttermint Twists

These easy-to-make buttery mints are best made ahead and
stored in your refrigerator.

Prep: 1 hr - Stand: 6 hrs

1/2 cup LAND O LAKES® Butter, softened
5 1/4 cups powdered sugar
3 tablespoons whipping cream or half & half
1 teaspoon peppermint extract
2 to 3 drops red food color
1 to 2 drops green food color


Place butter in large bowl. Beat at low speed, scraping bowl
often, until creamy. Add powdered sugar, whipping cream and
peppermint extract. Continue beating until mixture forms a soft
dough (2 to 5 minutes).

Divide dough in half. Beat red food color into one-half of
dough. Continue beating until dough is pink. Beat green food
color into other half of dough; beat until dough is light green.

Knead each tinted dough on surface lightly sprinkled with
powdered sugar until smooth. (Keep doughs covered with plastic
food wrap to prevent drying out.) Roll 1 tablespoonful of each
tinted dough into 4-inch rope. Gently twist green and pink ropes
together. Carefully continue rolling and twisting rope to a 10-inch
rope. Add more powdered sugar when rolling, if necessary. Cut
diagonally into 1-inch pieces.

Place twists on waxed paper-lined baking sheet. Let stand
uncovered at room temperature until surface is dry (6 to 8 hours).
Layer mints between sheets of waxed paper in airtight container.
Refrigerate up to 1 month. For longer storage, store in freezer
up to 2 months.

Hot turkey salad with sage biscuits

Hot turkey salad with sage biscuits
Makes 6 servings

1/4 cup mayonnaise
2 tablespoons Original Bisquick
2 cups cut-up cooked turkey
1/4 cup shredded cheddar cheese
2 medium celery ribs, sliced
2 medium green onions, sliced
2 1/4 cups Original Bisquick
3/4 cup milk
1/2 teaspoon dried sage leaves

Heat oven to 425 degrees. Mix mayonnaise and two tablespoons Bisquick in
medium bowl until well-blended. Stir in turkey, cheese, celery and onions.
Set aside.

Mix remaining ingredients just until soft dough forms. Place on surface
sprinkled with Bisquick; roll in Bisquick to coat. Shape into a ball; knead
10 times. Roll dough one-half inch thick. Cut with 1 1/2-inch round cutter
dipped in Bisquick. Place close together around edge of ungreased two-quart
casserole.

Spoon turkey mixture into mound in center of biscuits. Bake uncovered for 18
to 20 minutes, or until biscuits are golden brown and turkey mixture is hot.