• 1 ½ cup of butter.
• 1 ¾ cup of brown sugar.
• 16 eggs
• 4 lbs of raisins.
• 4 lbs of currants.
• 1 lb of mixed peel
• 2 lbs of flour.
• 1 lb of blanched & chopped almonds
• 2 x grated nutmeg
• ½ pt Brandy.
• 1 tablespoon of lemon essence.

Directions:

Cream butter together with the sugar.

Add the beaten egg yolks, followed by the stiffly beaten egg whites.

Place all fruits & nuts in a bowl and rub with some of the flour.

Mix together with the butter & eggs.

Beat well, then add nuts & brandy.

Bake slowly on a medium heat until cooked thoroughly.

• 4 cups of flour.
• 2 cups of sugar.
• 1 cup of shortening.
• 1 cup of buttermilk.
• 2 large eggs.
• 2 teaspoons of baking powder.
• 1 teaspoon of baking soda.
• ½ teaspoon of vanilla.
• ½ teaspoon of salt.

Directions:

Cream together the sugar and the shortening.

Add the eggs, buttermilk and vanilla, then beat thoroughly.

In a separate bowl combine all of the remaining ingredients; then add to shortening mixture.

Roll out gently on a floured surface; then cut using floured cookie cutters.

Bake at 400°F (205°C) for 10 minutes.

• 7 ½ cup of Cranberry juice cocktail.
• 3 ¾ cup of Orange juice.
• 22 ½ oz Sugar-free lemon-lime pop.
• Whole cranberries.

Directions:

1. Mix the Orange and Cranberry juices in a bowl.
2. Slowly pour in the lemon-lime pop into the bowl, try not to make too many bubbles.
3. Float the whole cranberries on the top of the punch.

• 3 cups of whole pecan halves.
• 3 cups of sugar.
• 1 ½ cups of heavy cream.
• 1 ½ cups of chopped Brazil nuts.
• 1 ½ cups of chopped walnuts.
• 1 cup of candied cherries.
• 1 cup of candied pineapple.
• 1 cup of white corn syrup.
• 1 teaspoon of salt.
• 1 teaspoon of vanilla.

Directions:

Take the pecans, brazil nuts, walnuts, candied cherries and pineapple, and put them in a bowl.

Mix together the sugar, cream, corn syrup andsalt in pan. Bring to a boil, and cook to soft ball stage.

Remove from heat and add the vanilla.

Beat, then pour over fruit and nut mixture.

Press into a long pan.

When set, cut into squares.

During the festive season it is important for families to spend not only quality time but fun time together. A great way to share some quality and fun time is to make and bake Christmas cookies. Even very young children can participate and they especially love the job or stirring or adding ingredients. It’s quality time because you are doing something together as a family where you have to show patience, support and interact with each other in a positive and good spirited manner. It’s also an opportunity to show off your talents as a family as Christmas cookies make a great gift in a Christmas decorated jar for family and friends to enjoy!

The German traditions that led to Christmas cookies used less sugar and more spices like, nutmeg (as sugar was once a very expensive item that the average family could little afford). Cinnamon, cloves, raisins and other dried fruit were also commonly used. Today more modern recipes have sugar added. To get you baking here is a sensational Christmas Cookie recipe that’s easy and everyone will love:

Ingredients:

2 eggs beaten,
½ cup of butter,
1 cup of chopped raisins or dates,
1 teaspoon of vanilla extract,
½ teaspoon of ground ginger,
1 cup of sugar,
4 teaspoons cream,
1 teaspoon of baking soda,
1 teaspoon of ground cinnamon, and
3 ½ cups of flour sifted.

Directions:

Mix butter and sugar in bowl until creamy. Whip eggs and cream together then add other ingredients and mix well until mixture forms a dough texture. Place in the refrigerator to chill. Preheat oven to 375 degrees. Remove dough from refrigerator and cut into small pieces. Roll into wreath shapes. Place on an ungreased cookie sheet. Bake for 12 minutes. Let cookies cool. Place in a jar and add Christmas decorations.

Make this easy egg and sausage strata the night before and wake up to a leisurely breakfast on Christmas morning. Pop it in the oven while everyone’s opening presents and you’ll have something left to tuck into once all the gifts are unwrapped.

Ingredients

Directions

1. Grease a 9×13-inch (23x 33-cm) baking dish.
2. Remove the sausage meat from the casing into a skillet. Add onions and cook over medium heat, stirring, until the sausage is lightly browned and the onions are softened. Set aside.
3. Place a layer of bread slices into the prepared baking dish, cutting them so that they cover the bottom completely. Sprinkle with half of the cooked sausage mixture, then one-third of the shredded cheese. Now add a second layer of bread slices, the remaining sausage mixture, and another one-third of the shredded cheese. Finally, add a third layer of bread and all the remaining shredded cheese.
4. In a bowl, beat together eggs, milk, mustard, salt and cayenne. Pour over the layers in the baking dish and cover with plastic wrap. Refrigerate for at least 6 hours or overnight.
5. When you’re ready to cook, remove the plastic, arrange the tomato slices on top and sprinkle with Parmesan cheese. Bake at 350 degrees F (180 degrees C) for 50 to 60 minutes, until puffed in the middle and a knife poked into it comes out clean.

This basic sugar cookie dough recipe can also be rolled into balls, dropped from a spoon, or baked in a pan to make bar cookies. But for the holidays, it’s a wonderful to roll and cut out into tree shapes because they’re not too delicate (no tiny pieces to break off) and they’re simple to decorate, too. Simply shake colored sugar over them before placing them in the oven. Start the dough about an hour ahead of time so it has time to chill.

Ingredients

Directions

1. In a large mixing bowl, beat the butter with the sugar for two minutes or until creamy with an electric mixer. Beat in the eggs one at a time, followed by the vanilla extract.
2. In a large sifter, measure the flour, baking soda, and salt.
3. Sift this over the egg mixture and beat on medium speed until a soft dough forms. If the dough seems a little sticky, beat in two to three additional tablespoons of flour. Scrape the dough out of the mixing bowl and form it into two balls. Cover and chill for one hour.
4. Preheat the oven to 375 degrees.  Line a large baking sheet with parchment paper.
5. Remove the dough from the refrigerator about 10 to 15 minutes before you plan to use it. Knead briefly on a floured work surface. When the dough is fairly pliable, roll it out with a floured rolling pin to about 1/8-inch thickness.
6. Cut out cookies using a tree-shaped cookie cutter. Using a spatula, transfer the cookies to the baking sheet. Sprinkle the cookies with red and green colored sugar.
7. Bake the cookies for eight to 10 minutes, rotating the pan once, or until the bottoms of the cookies are golden and the tops are barely firm. Transfer the cookies to a wire rack to cool.
   9. Continue rolling, cutting out, and baking cookies until all the dough is used.

Substitution(s)

Make-Ahead

Storage Tips

Makes 12 to 16 servings.
Preparation time: 5 hours and 3 days.

Ingredients
1 1/2 cups raisins, chopped
2/3 cup dates, pitted and chopped
1 cup soft dried figs, chopped
1 cup currants
3/4 cup golden raisins
1/2 cup brandy
2 sticks (8 ounces) unsalted butter
1 cup dark brown sugar, firmly packed
grated zest of 1 lemon
grated zest of 1 orange
4 eggs, beaten
1 cup blanched almonds, chopped
3/4 cup all-purpose flour, sifted
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon ground allspice
1 teaspoon ground ginger
1 1/2 cups fresh white bread crumbs

Step 1:
Grease a 2-quart ceramic mold or casserole.

Step 2:
In a large bowl, place all the fruit and pour the brandy over it. Stir well to disperse the brandy. Cover with a towel and set aside to macerate 12 to 24 hours.

Step 3:
In a large bowl, with an electric mixer on high, beat the butter and sugar until thick and creamy. Beat in the zests and eggs. Fold in the fruit and almonds. Add the flour and spices, combining well, then fold in the bread crumbs.

Step 4:
Spoon the mixture into the prepared mold, press down well, and level the surface. Cut a sheet of wax paper 2 inches larger than the top of the mold. Pleat the wax paper twice through the center to allow for expansion as the pudding rises. Place the paper on top of the pudding and cover it with a twice-pleated double thickness of foil. Tie foil securely to the edge of the mold with string.

Step 5:
Place the mold on a rack in a Dutch oven or other large covered pot. Pour boiling water into the Dutch oven until it is halfway up the side of the mold. Keep water at a gentle boil. Steam for 4 hours, topping the boiling water to the same level when necessary.

Step 6:
Remove the mold from the Dutch oven and set on a rack to cool. When thoroughly cooled, rewrap with fresh wax paper and foil, and store in the refrigerator until ready to serve.

Step 7:
Steam again for 2 hours or microwave to reheat before serving.

Makes about 10 cups.
Preparation time: 6 weeks.
Cooking time: 30 minutes.

Ingredients

3 cups dried currants
1 1/2 cups golden raisins
1 1/2 cups dark raisins
3/4 cup candied peel, chopped
1 pound cooking apples, peeled, cored, and finely chopped
2 1/2 cups brown sugar, firmly packed
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
grated zest and juice of 2 lemons
3/4 cup brandy

Step 1:
In a large bowl, place all the ingredients and mix well to combine. Cover with plastic wrap and leave overnight.

Step 2:
Pack the mixture into sterilized jars and close tightly. Leave in the refrigerator for 4 to 6 weeks.

Step 3:
Stir the mixture well before using.