Icebox Fruit Cake

Icebox Fruit Cake

1 box vanilla wafers, crushed
2 cups chopped pecans
2 cups chopped walnuts
1/2 pound raisins, chopped
1 medium bottles red cherries drained and chopped (reserve 8 halves for
garnishing cake)
3 tbsp. cherry juice
1 can sweetened condensed milk

Combine dry ingredients. Mix cherry juice with milk and pour over dry
ingredients. Mix thoroughly. Form into ring. This can be done easily by pacing a
medium tumbler in the center of a plate and pressing mixture around tumbler.
Cover tightly with plastic wrap. Refrigerate with tumbler until firm. Remove
tumbler and recover in plastic wrap. Refrigerate 48 hours before serving.
Refrigerate leftovers

Maple Pecan Oatmeal Cookies

Maple Pecan Oatmeal Cookies

1 cup ap flour
1/2 tsp cinnamon
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter, softened
1/3 cup brown sugar
1/3 cup maple syrup
1 egg
1 cup rolled oats (regular or quick cooking)
1/2cup coarsely chopped cinnamon glazed pecans

Preheat oven to 375F. Line a baking sheet with parchment paper.

In a small bowl, whisk together flour, cinnamon, baking soda, baking powder and
salt. Set aside.

Cream butter and brown sugar together in a large bowl. Beat in maple syrup and
egg. Stir in flour mixture and oats, adding pecans at the last minute. Stir only
until just combined.

Drop by rounded tablespoonfuls onto parchment lined baking sheet.
Bake at 375 for 9-12 minutes, until set and golden brown around the edges.

Makes about 2 dozen.

Turkey Cranberry Salad in Wreath

Turkey Cranberry Salad in Wreath

2 8-ounce packages refrigerated crescent rolls
1/2 cup mayonnaise
2 tablespoons honey Dijon mustard
1/2 teaspoon coarsely ground black pepper
2 cups cooked turkey (or smoked), chopped
1/2 cup celery, sliced
3 tablespoons fresh parsley,snipped
1/2 cup dried cranberries
4 ounces Swiss cheese, shredded (1 cup)
1/4 cup walnuts, chopped
1 egg, separated

Preheat oven to 375 degrees F.

Unroll crescent dough; separate into 16 triangles. With wide ends of triangles
toward the center, arrange 8 triangles in a circle on Large Round Stone.
Corners of wide ends will touch and points will extend 1 inch beyond the edge.
Match wide end of each remaining triangle to wide end of each outer triangle;
seal seams with fingertips (points will overlap in center; do not seal).

Measure mayonnaise, mustard and pepper into bowl. Add turkey, celery, parsley
and cranberries to bowl, grate cheese into bowl. Mix filling. Scoop filling
over seams of dough, forming a circle.

Coarsely chop walnuts; sprinkle over filling. Beginning in center, lift one
dough triangle across mixture. Continue alternating with outer strips, slightly
overlapping to form wreath. Tuch last end under first.

Separate egg ov a small bowl. Beat egg white lightly; brush over dough using
pastry brush. Bake 25-30 minutes or until golden brown. Cut and serve.

Yield: 10 servings.