Lemon-Nutmeg Meltaway Cookies

1 Cup Sifted Cake Flour
1/2 Cup Cornstarch
1/4 Teaspoon Salt
1/2 Teaspoon Ground Nutmeg
10 Tablespoons, 1 Stick Plus 2 Tablespoons, Unsalted Butter Or Margarine, Softened
1/2 Cup 10X, Confectioner's, Sugar
2 Teaspoons Grated Lemon Rind

Sift Flour, Cornstarch, Salt And Nutmeg Onto Wax Paper
Beat Butter, Sugar And Lemon Rind In A Medium-Size Bowl With Electric Mixer Until Light And Fluffy
Add Sifted Dry Ingredients To Butter Mixture
Beat On Low Speed, Scraping Bowl, Until Mixture Is Smooth
Roll Dough By Measuring Teaspoonfuls Into Balls
Place On Ungreased Cookie Sheet
Flatten Slightly To 1 1/4 - Inch Circles With Bottom Of Glass Dipped In 10X Sugar
Bake In A Slow Oven (325 Degrees F) For 15 Minutes Or Until Cookies Have Turned A Very Pale Golden-Brown Around The Edges
Cool 2 Minutes On The Cookie Sheet
Transfer To A Wire Rack And Cool Completely
Pack Into Airtight Containers And Store Up To 1 Week


Cookies Can Be Put Together In Pairs As Follows

Cook 1/2 Cup Apricot Preserves With 1 Tablespoon Sugar In A Small Saucepan For 2 Minutes, Stirring Constantly
Cool, Then Spread Just Enough Of The Mixture Between Pairs Of Cookies To Hold Firmly

Bake At 325 Degrees F For 15 Minutes

Makes 64 Single Cookies Or 32 Double Cookies

Rainbow Slices

2 Oz. Semi-Sweet Chocolate
1 Egg
3/4 Cup Icing Sugar
1 Pkg. Colored Marshmallows, Miniature
2/3 Cup Chopped Pecans Or Walnuts
1/2 Cup Coconut Or Chocolate Flakes

Melt Chocolate Over Hot Water
Beat Egg And Mix With Icing Sugar And Melted Chocolate
Add Marshmallows And Nuts
Shape Into Roll
Roll In Coconut Chocolate Flakes
Chill Several Hours

Slice And Serve

Stained Glass Hanging Hard Candy

2 Cups Sugar
1/3 Cup Light Corn Syrup
1/3 Cup Water
2 Tsp. Vinegar
1 Tsp. Flavoring, Peppermint, Raspberry, Etc
Food Coloring

Combine And Cook To Hard Crack Stage, At 300 degrees F, Or Until A Few Drops Of Syrup Dropped Into Cold Water Separates Into Threads That Are Hard But Not Brittle
Stir In Flavoring And Possibly The Food Coloring At This Point

Now You Will Have To Work Quickly
So It Is Best If You Have A Plan In Mind As To What You Want To Create

On A Greased Baking Sheet, Pour Large Spoonfuls Of The Candy So As To Form Circles Or Free Forms Or Designs
Molds Can Also Be Made Beforehand From Aluminum Foil And Greased
If You Have Not Added Food Coloring Previously, A Drop Or Two Can Be Swirled Into The Candy With A Toothpick On The Cookie Sheet
Also Small Pieces Of Hard Candies Can Be Added Before The Candy Hardens
While The Candy Is Soft, Place One End Of A String Into The Top Of The Candy For Hanging Purposes
Make Sure You Have Cut Your Lengths Of String Ahead Of Time
You Can Also Make Lolliepops By Using A Stick Instead Of A String

When The Candy Has Cooled Completely And Is Firm, Slide Off Cookie Sheets
Small Ones Can Be Hung On The Tree
Large Ones Make Lovely Window Hanging Decorations
They Also Look Well Attached To Hanging Light Fixtures

And You Can Eat Them!

From Feed Me I'm Yours
By Vicki Lansky
Meadowbrook Press

Rice Christmas Trees

Use Rice Krispies Or A Generic Rice Cereal


5 Cups Rice Krispies
1/4 Cup Margarine Or Butter
4 Cups Mini-Marshmallows Or 6-10 Oz. Bag Of Regular Marshmallows
10 - 12 Regular Size Marshmallows And Toothpicks
Green Food Coloring
Red Cinnamon Candies, Smarties Or Any Other Small Colorful Candies

Melt Margarine In A 3 Qt. Saucepan
Then Add 4 Cups Marshmallows
Cook Over Low Heat Stirring Constantly Until Syrupy
Remove From Heat
Add Green Food Coloring Until It Turns A Fairly Dark Green Color
Add Cereal And Stir Until Well Coated
Shape Into Conical Forms With Buttered Hands
Make Sure The Mixture Is Not Too Hot
When Cooled, Stick A Toothpick Through A Marshmallow And Stick Into The Bottom To Serve As The Tree's Base

Decorate With Colorful Candies And Eat

Sugar Plum Loaves

Makes 2 Loaves
2 Tsp. Dry Yeast
1/2 Cup Hot Water-110 Degrees
2 Tsp. Sugar
3/4 Cup Milk, Scalded
1/2 Cup Sugar
1/4 Cup Shortening
11/2 Tsp. Salt
4 3/4 - 5 1/4 Cups All-Purpose Flour, Sifted
1 Tsp. Grated Lemon Peel
2 Beaten Eggs
11/2 Cups Mixed Candied Fruits And Peels
Confectioner's Icing
Nuts And Candied Cherry Halves

Stir Yeast Into Water
Add 2 Tsp. Sugar And Allow Yeast To Become Active, About 10 Minutes
Combine Milk, 1/2 Cup Sugar, Shortening And Salt
Cool To Lukewarm
Add About 2 Cups Flour And The Lemon Peel
Beat Until Smooth
Add Eggs And Beat Well
Stir In Yeast Mixture
Add Fruits And Peels
Stir In Enough Flour To Make A Soft Dough
Cover And Let Rest For 10 Minutes
Knead On Lightly Floured Surface Until Smooth And Elastic, 6-8 Minutes
Place In Lightly Greased Bowl, Turning Once To Grease Surface
Let Rise Until Double, About 1 1/2 To 2 Hours
Punch Down
Divide Dough In Half
Round Each Half Into A Ball
Cover And Let Rest 10 Minutes
Pat Palls Of Dough Into Two Round Loaves
Place On Greased Cookie Sheet
Pat Tops To Flatten Slightly
Cover And Let Rise Until Double, About 1 1/2 Hours
Bake At 350 Degrees About 30 Minutes
Cover Tops With Foil After About 25 Minutes To Prevent Over-Browning
While Still Slightly Warm, Frost With Confectioner's Icing
Decorate With Nuts And Candied Cherry Halves

Eat And Enjoy

Easy Apple Crisp

1 Can, 22 Ounces, Apple Pie Filling
1 Cup Quick Cooking Oats
1/2 Cup Butter Or Margarine Softened
1/2 Cup Packed Brown Sugar
1/4 Cup Flour
1 Tsp. Cinnamon
1/2 Tsp. Nutmeg

Preheat Oven At 375 Degrees For 5 Minutes
Spread Apple Pie Filling In 1 1/2 Quart Rectangular Container
In A Bowl, Combine Remaining Ingredients And Mix Well
Spread Over Pie Filling
Bake For 25 To 30 Minutes
Serve Plain Or Top With Vanilla Ice Cream, If Desired

Makes: 6, 1/2 Cup Servings
Cherry Filling May Be Substituted For The Apple Pie Filling

Field Mouse Punch

The Cider Can Be Left Out For Any Party Attended By Children
1 Cup Sugar
12 Whole Cloves
2 Cinnamon Sticks
1 Can, 46 Oz Unsweetened Grapefruit Juice
1 Can, 6 Oz Frozen Orange Juice With Water Added As Per Instructions On Can
1 Quart Of Cider Or Apple Juice

Combine Sugar, 1/2 Cup Water, Cloves And Cinnamon, Bring To A Boil
Reduce Heat And Simmer For 20 Minutes
In A Large Bowl, Combine Fruit Juice And Cider
Stir In Sugar Syrup
Reheat And Serve Hot Or It Can Be Served Well Chilled
Garnish With Orange Slices And Cinnamon Sticks

Makes 26 Punch Cup Servings

Sloppy Joes

Quick And tasty

1 lb. Ground Beef
1 Med. Onion, Minced
1 Tsp. Salt
1/8 Tsp. Pepper
3/4 Cup Water
2 Tbsp Flour
1/2 Tsp. Worcestershire Sauce
3/4 Cup Catsup
8 Sandwich Rolls

Cook Beef, Onion, Salt And Pepper
Stir With Fork Until Meat Loses It's Red Color
Blend In Flour
Add 3/4 Cup Water, Then Worchestershire And Ketchup
Simmer, Stirring Occasionally, 15 To 20 Minutes
Serve On Rolls


Pecan-Crumbed Chicken With Mustard Cream

Chicken Can Be Crumbed Up To 12 Hours Before Needed
Store Covered And Refrigerated

4 Whole Chicken Breasts
All-Purpose Flour
2 1/2 Cups Pecan Nuts
2 Eggs
4 Tbsp. Dijon-Style Mustard
2 Tbsp. Butter
1/4 Cup Oil
2/3 Cup Sour Cream

Dust Chicken Lightly With Flour
Blend Or Process Pecans Until Finely Ground
Whisk Eggs In Bowl With 2 Tablespoons Of The Mustard
Dip Chicken Into Egg Mixture, Then Into Pecans
Heat Butter And Oil In Large Pan
Add Chicken, Cook Until Browned On Both Sides And Tender
Remove From Pan, Keep Warm
Add Remaining Mustard And Sour Cream To Clean Pan
Stir Over Low Heat Without Boiling Until Smooth And Heated Through
Serve With Chicken

Serves 4 To 6

Waikiki Meatballs

1 1/2 Lbs Hamburger
1/3 Cup Minced Onion
2/3 Cup Cracker Meal
1/2 Tsp. Ground Ginger
2 Tbsp. Shortening
1 Egg
1/4 Cup Milk
1/2 Tsp. Salt

4 Tbsp. Cornstarch
2-13 Oz. Can Pineapple Tidbits---Drained And Save The Juice
1 Cup Brown Sugar
2/3 Cup Cider Vinegar
1 Cup Bell Pepper---Chopped
1 Small Can Sliced Chestnuts
3 To 4 Cups Cooked Rice
You Can Also Use Brown Rice

Mix Thoroughly.. Hamburger, Cracker Meal, Onion, Egg, Salt, Ginger And Milk
Then Shape Into Very Small Meatballs---Quarter Size
Melt Shortening In Large Skillet, Brown And Cook Meatballs
Take Out Of Skillet, Set Aside And Keep Warm
Drain Fat From Skillet
Mix Cornstarch And Brown Sugar
Then Stir In Pineapple Juice, Vinegar And Soy Sauce Until Smooth
Pour Into A Pan
Cook Over Medium Heat, Stirring Constantly, Until Mix Thickens And Boils
Cook For One More Minute
Then Add Meatballs, Pineapple Tidbits, Bell Pepper And Chestnuts
Let Simmer Until It All Gets Heated Through
Spoon Over Your Cooked Rice

Serves 6

Jingle Bell Salad

1- 3 Ounce Package Strawberry Jello
1 Half Pint Of Natural Yogurt
1 10-Ounce Package Frozen Strawberries
1 6-Ounce Can Crushed Pineapple
1 Banana

Put The Jello In A Large Bowl
Add 1 Cup Boiling Water
Stir Until Jello Dissolves
Add The Strawberries
Stir Until Thawed Out
Add The Crushed Pineapple
Dice The Banana
Add It Too
Pour HALF The Mixture Into A 8x8x2 Inch Jello Pan
Put It In The Refrigerator Until Jello Sets

Spread The Yogurt Over The Top Of The Jello
Add The Rest Of The Jello
Put In The Refrigerator Until Firm

Cut Into Squares And Serve

Christmas Breakfast


7 Slices Of White Bread
2 Pkg. 4 Oz Each Shredded Cheddar Cheese
6 Eggs
3 Cups Milk
1/2 Tsp. Salt
1/4 Tsp. Pepper
1 Tsp. Dry Mustard
3 Strips Bacon Cut In Half, You Can Use More


Trim Crust From The Bread
Crumble The Bread
Mix Bread And Cheese
Spread In Bottom Of Greased 71/2 x 12 Inch Flat Baking Dish
Beat Eggs And Milk Together
Stir In Salt And Pepper And Mustard
Pour Over Bread-Cheese
Lay Bacon On Top
Refrigerate Over Night
Bake The Next Morning, Uncovered At 350 Degrees F. For 50-55 Minutes

Serve Immediately

Raisin'n Egg Batter Bread

1 Cup Milk
1/2 Cup Sugar Or Honey
1 Tsp. Salt
1/2 Cup Shortening Or Vegetable Oil
1/2 Cup Warm Water, 105 Degrees To 115 Degrees
2 Pkgs. Dry Yeast
1 Egg, Beaten
41/2 Cups White Flour
1 Cup Raisins

Scald Milk, Stir In Sugar, Honey, Salt And Shortening
Let Cool To Lukewarm, 105 Degrees F. To 115 Degrees F
Add Yeast To Warm Water In A Large Bowl And Stir Until Dissolved
Pour The Warm Milk Mixture Into The Yeast
Add The Egg
Then Mix In Three Cups Of The Flour, Beating Well After Each Addition
After The Third Cup, Beat Till Smooth
Stir In The Remaining Flour To Make A Stiff Batter
Cover With A Cloth And Let Rise In A Warm, Draft-Free Place Until Doubled In Bulk, About One Hour
Stir Batter Down And Beat In Raisins, Distributing Them As Evenly As Possible
Grease Two 1 Qt. Casserole Dishes Or Two Loaf Pans And Divide The Batter Evenly Between Them
The Batter Does Not Need To Rise Again
Preheat Oven To 350 Degrees F And Bake Bread For 40-45 Minutes Or Until Done

Ginger Bread Cookies

1 Cup Butter
1 Cup Sugar
3 Cups Sifted All-Purpose Flour
1 Egg
1/3 Cup Molasses
1 Tbsp. Ground Ginger
2 Tsp. Cinnamon
1 Tsp. Ground Cloves
1 Tsp. Salt

Sift And Measure Flour
Add Salt, Baking Soda And Spices, Sift Twice Again
Cream Butter Until Light And Fluffy, Gradually Blend In Sugar Until Creamy
Add Beaten Egg And Molasses, Add Flour Mixture
Turn Onto Floured Board
Knead Until Smooth
Shape Into 3 Rolls, 2" In Diameter
Wrap Each Roll In Wax Paper
Chill Overnight In Fridge
Cut Crosswise With A Knife In 1/8" Thick Slices
Bake 8 To 10 Minutes At 350
Dust With Sugar On Top When Baked

Decorate And Hang On Your Tree

To Make Gingerbread Men And Women
Roll Out Chilled Dough On Floured Surface---1/8"---Cut Out And Bake As Above

Holiday Coffee Wreath

About 4-1/3 Cups Flour, Divided
1/3 Cup Plus 2 Tablespoons Sugar, Divided
1 Teaspoon Salt
1 Teaspoon Ground Cardamom
2 Packages Active Dry Yeast
1/2 Cup Butter Or Margarine
1/2 Cup Each Water And Milk
1/2 Cup Raisins
2 Eggs, Slightly Beaten, Divided
2 Tablespoons Chopped Almonds Or Other Nuts

In Large Bowl Combine 1 Cup Flour, 1/3 Cup Sugar, The Salt, Cardamom And Yeast
In Small Saucepan Melt Butter, Add Water, Milk And Raisins, Heat To 120'
Add To Flour Mixture, Beat With Mixer On Medium Speed 2 Minutes
Remove 2 Tablespoons Beaten Eggs, Set Aside
Add Remaining Eggs And 1 Cup Flour, Beat On High Speed 2 Minutes
Stir In Enough Flour To Make A Soft Dough
Turn Out On Floured Surface And Knead 8 To 10 Minutes Or Until Smooth And Elastic
Place In A Greased Bowl, Turn To Greased Top
Cover And Let Rise In Warm, Draft-Free Place 1 Hour Or Until Doubled
Punch Down, Turn Out On Lightly Floured Surface
Using More Flour If Necessary, Knead Until Smooth And Elastic
Cut Dough Into 3 Equal Pieces
Shape Each To 30-Inch-Long Rope
Braid Ropes Loosely, Transfer Braid To Lightly Greased Baking Sheet
Shape Into Wreaths, Pinching Ends Firmly Together
Place A 6-Ounce Custard Cup, Greased On Outside Upside Down In Hole In Center
Cover And Let Rise In Warm, Draft-Free Place About 45 Minutes Or Until Doubled
Brush With Reserved Egg
Sprinkle With Mixture Of Remaining 2 Tablespoons Sugar And Almonds
Bake In Preheated 375 Degree Oven 25 To 30 Minutes Or Until Golden And Done
Remove To Rack To Cool
Serve Or Wrap Airtight And Store In Cool Place Or Freeze
Best Eaten Within 1 Week

Makes 12 Servings

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