Sticky Buns – Cara Tirrell

Oven-350′/30 min.

-Unthaw 1 loaf frozen bread dough, slice in half lengthwise. Then cut each
half into six pieces
-Grease bottom of bundt pan
-Place in bottom of pan:

1/2 cup chopped nuts
2 T raisins
-Place bread pieces in pan
-Blend together and sprinkle over bread:
1/2 pkg. cook type butterscotch pudding mix (not instant)
1 t cinnamon
-In small saucepan, boil:

1/2 cup sugar
3/4 stick butter
1 T brown sugar

-Remove from heat and pour over bread.
-Cover pan with cloth and let rise over night
-Remove from oven, let stand 5 minutes
-Turn upside down onto plate and serve

Bon Apetit

Heavenly Hash – Annalisa Jeppson

1 can pinapple
1 can mandarin oranges, drained
24 large marshmellows
Maraschino cherries
1 heaping tbsp flour
4 eggs, beaten
1/2 pint whipping cream

Mix eggs and flour together. Pour drained pinapple juice into mixture. Set pinapple chuncks aside. Cook over medium heat stirring constanly until it thickens. Remove from heat and let cool. Cut large marshmellows into fourths and add to the pudding mixture. Let cool for several hours. Whip 1/2 pint of whipping cream. Fold in drained mandarin oranges and pinapple chunks. Combine with chilled pudding. Top with marachino cherries. Refrigerate until serving.

This is a favorite side dish served with Thanksgiving and Christmas dinner.

GRASSHOPPER PIE -Amy Eyring

24 oreo cookies
1/4 c. butter, melted
1/4 c. milk
2 c. whipping cream
few drops of peppermint extract
few drops of green food coloring
1 jar (8oz) marshmallow cream

Crunch cookies fine and combine with melted butter. Put half of
cookie crumb mixture into a glass pie plate, reserve other half.
Combine marshmallow cream, milk, food coloring and peppermint extract
together in a mixer beating well. In separate bowl whip the whipping
cream and then fold the whipped cream into the marshmallow cream
mixture combining well. Pour mixture into the pie plate and top with
remaining cookie crumbs. Freeze.

***Our family serves this every New Year’s Eve. Before freezing,
slip a whole almond into the pie. The lucky person who gets the
almond in their piece of pie wins a prize…this has been a fun
family tradition everyone looks forward to!

Special K Bars – Allison Yakonich

1 c sugar
1 c Karo syrup
1 c peanut butter
6 c Special K cereal
chocolate frosting

In a saucepan stir together sugar and karo syrup over medium heat until mixture begins to boil. Once boiling immediately remove from heat and stir in peanut butter until smooth. Add Special K and stir well until evenly incorporated. Press mixture into a 9X13 pan. Allow bars to cool and then frost with chocolate frosting (store bought or homemade).

Peppermint Stick Sauce – Heather Pace

1 cup finely crushed peppermint candies or candy canes
1/2 cup whipping cream, whipped
1 (7 oz) jar marshmallow cream

Combine all ingredients in a medium saucepan. Cook over medium-low heat, stirring occasionally, until mixture is smooth and the candy is melted. Allow to cool slightly, serve warm over ice cream or cake. Pour remaining sauce into an airtight container and store in the refrigerator.

PEPPERMINT BARK – Leah Hirschorn

1 (12 oz) pkg. semi-sweet chocolate morsels
14 oz. white bark
6 oz. starlight mints or candy canes (about 30 unwrapped), crushed into pieces

In microwave-safe bowl, melt chocolate chips on High for 1 minute. Stir and microwave fora n additional 30 seconds; stir and microwave another 30 seconds if necessary. Spread melted chocolate over waxed paper lined in a cookie sheet. Refrigerate for 10 minutes or until set. Melt white bark on High for 1 minute, stir, and heat additional 30 seconds if needed. Gently spread mizture over chocolate. Sprinkle crushed mints over white bark. Allow to set before breaking into pieces.

Variations: Instead of peppermint, top with chopped walnuts, pistachios, or cranraisins.

Makes about 30 pieces.

SPINACH SALAD – Leah Hirschorn

This is a big hit at Christmas with the combination of red and green!

1 bag of baby leaf spinach (16 oz. – and try to buy the “triple washed” kind)
1 cup Ocean Spray Craisins

1/2 cup sugar
3/4 cup sliced almonds

Put sugar and almonds together in a small pan and fry over medium heat. STIR CONSTANTLY until the sugar and almond combination turns glden brown, about 5-10 minutes. Place on wax paper to cool. Once cooled, crumble slightly.

Dressing:
1/4 to 1/3 cup red wine vinegar (to taste)
1/2 cup olive oil
dash salt
dsah pepper
4-6 drops Tobasco

Whisk together and chill.

To assemble: Put spinach in bowl, add Craisins and cooled almonds. Whisk dressing and pour on salad. Enjoy.

SPINACH SQUARES – Clara Froc

4 tbsp. butter
3 eggs
1 cup flour
1 cup milk
1 tsp. salt
1 tsp. baking powder
1 lb. mild cheddar cheese, shredded (4 cups)
2 packages spinach, thawed & drained
1-2 tbsp. chopped onion
1-2 tsp. crushed garlic

Preheat oven to 350. Melt butter in a 9×13 dish while mixing ingredients. In a large bowl, beat eggs. Add flour, milk, salt, baking powder, and mix well. Add cheese, spinach, onion, garlic. Mix well. Place in baking dish and cook for 35 minutes. Cool for 45 minutes. Cut into squares.

This freezes well. Defrost and heat in oven for 12 minutes.

This is a huge hit at any function! Enjoy!

GOLDEN POTATO LATKES

6 large white potatoes
1 large onion
2 eggs (or 1/2 cup egg substitute)
2 egg whites
2/3 cup flour or matzo meal
1 tsp. baking powder
1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp. white pepper
Peanut oil for frying

Peel potatoes and onion (if not using immediately, place in cold water). Grate with the shredding blade of food processor. Put grated ptoatoes in large strainer and press out liquid. Pour cold water over potatoes and press out liquid once more. Transfer to a large mixing bowl and add onions.

Beat eggs and egg whites until thick. Add potatoes and onions. Add flour or matzo meal, baking powder, and seasonings. Mix well.

Heat oil in frying pan. When ready, drop batter by large spoonfuls to form oval shapes. Fry over moderate to high heat until brown on one side; turn to brown other side. Remove from frying pan and drain on paper towels. Serve with sour cream and/or applesauce.

PUMPKIN BREAD – Elizabeth Long

Preheat oven to 350 degrees. Grease and flour 2 loaf pans.

In a large bowl, blend:
3 Cups Sugar
1 Cup Vegetable Oil
1 Can Pumpkin
3 Eggs

In another bowl, blend and then add to large bowl:
3 Cups Flour
1/2 tsp Baking Powder
1/2 tsp Salt
1 tsp Baking Soda
1 tsp Nutmeg, Cinnamon and Cloves

Fold in 1 Cup Raisins and 1 Cup Walnuts. Pour into 2 loaf pans. Bake for
45 minutes to 1 hour.