Say happy holidays to those you wish to share a food gift you‘ve made yourself. Our selections are: Holiday squares, spiced pineapple, fruit cookies, delightful snow cap dessert, and lemon squares. Enjoy and happy holidays.
1 (14 oz.) can sweetened condensed milk
1 1/2 cups graham cracker crumbs
1 cup chopped nuts
1 (12 oz.) package chocolate or butterscotch chips
1 (3 1/2 oz.) can Angel ﬂake coconut
Mix all ingredients well together. Pat into buttered 9x11-inch baking dish. Bake at 325 degrees for 25 to 30 minutes. Cut into squares. Makes 24.
1 (29 oz.) can pineapple chunks
3/4 cup vinegar
1 1/4 cup sugar
6 - 8 whole cloves
1 - 4 inch cinnamon stick
pinch of salt
Drain pineapple and combine syrup with vinegar, sugar, salt, cloves and cinnamon stick. Simmer for 10 minutes. Add pineapple chunks and bring to a boil. Remove from heat and cool. Refrigerate. Make three days before serving so ﬂavors will marry. Nice for gift giving, ladled into small jars and sealed. Keeps well. Serves eight at a brunch.
1 stick butter
1 cup brown sugar
3 cups flour
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
3 teaspoons soda, dissolved in 2 tablespoons milk
1/2 cup bourbon
1 pound candied cherries, halved
1 pound candied pineapple, chopped
1 pound dates, cut into pieces
1 pound raisins
1 quart pecan halves or pieces
In a large bowl, cream the butter and sugar. Add eggs one at a time. Sift flour with spices, reserving 1/4 cup flour to dust fruits and pecans. Add flour to creamed mixture alternately with liquids. Mix in fruit and pecans. Drop by teaspoonful onto greased and floured baking sheet. Bake at 350 degrees for 10 - l2 minutes. Yields about eight- nine dozen. Freezes well.
1/2 cup butter or margarine
1 cup sugar
1 20 oz. can crushed pineapple, well drained
1 cup raisins
1 cup pecans
1-8 oz. package butter-flavored cookies
2 cups heavy cream
1 tablespoon sugar
1/4 teaspoon vanilla
1 cup shredded coconut
10 maraschino cherries preferably with stems
In a medium bowl, cream the butter and sugar. Stir in pineapple until blended. In food processor or blender, chop raisins and pecans until coarse. Stir into pineapple mixture until well blended. Spread mixture on three cookies. Stack and gently press together. Top with plain cookie. Repeat for 10 stacks, four cookies in each. Place stacks on a tray or baking sheet. Let stand at room temperature at least eight hours or overnight until cookies are very soft. In large bowl, beat cream with 1 tablespoon sugar and until Stiff. With spatula knife, spread sides and tops of stacked cookies with cream mixture. Gently pat and sprinkle with coconut to coat. Top each snow mound cookie stack with a cherry. Refrigerate up to three days. Makes 10 servings. Very fancy, but easy dessert and delicious.
6 tablespoons butter
1/4 cup powdered sugar
1 cup ﬂour
In medium bowl, blend butter, powdered sugar and flour. Pat mixture gently into 9-inch square pan. Bake in preheated 350 degree oven for 20 minutes until lightly brown.
1 cup sugar
3 tablespoons ﬂour
4 tablespoons freshly squeezed lemon juice, strained
zest of 1/2 lemon
Using an electric mixer, beat eggs lightly. Add sugar and flour, lemon juice and zest. Pour mixture over crust and bake for an additional 20 minutes or until mixture appears ﬁrm at 350 degrees. Watch as time varies with each oven. Yields nine squares or 27 small squares.