Holiday Recipes

Fruit Bread (not fruitcake!) 1/2 cup flour *** 1/4 cup sugar *** 1/3 tsp baking soda *** 1/4 tsp salt 1/4 tsp cinnamon *** 1/2 cup mashed ripe bananas *** 1/4 cup chopped nuts 2 TBSP oil *** 1/4 tsp vanilla *** 1 small egg 1-4 TBSP water (depending on which fruit you use) Add all dry ingredients together. Add all wet ingredients together. Mix dry with wet ingredients. Pour batter into greased and floured pans (small 3-5 inch loaf pans). Bake at 325 until center springs back when touched. (I came up with this recipe,and would you believe I forgot to write down the baking time when I made it?!) Mini Banana Nut Breads **You can use any type of fruit, just add a little water for less juicy fruit; add a tad more flour for very juicy fruit like mango** Butter Crisps 1 cup butter or margarine *** 1 1/2 cups sifted powdered sugar *** 3 cups flour 1/4 tsp salt *** 1 egg, slightly beaten *** 1 tsp vanilla *** 1 cup chopped pecans Cream butter and sugar together. Beat until light and fluffy. Sift flour and salt. Add 1 cup of flour mixture to sugar mixture.Add egg and vanilla. Add remaining flour mix. Stir in nuts. Shape into 2 rolls, 2 inches diameter. Wrap in waxed paper. Chill thoroughly. Remove waxed paper, and cut into 1/8 inch slices. Place 1 inch apart on greased cookie sheet. Bake at 350 for 10 minutes. Remove from pan to cool. Makes about 9 dozen. Gingerbread Cookies 1/2 cup butter or margarine *** 1/2 cup packed brown sugar *** 1/2 cup molasses *** 1 egg 3 1/2 cups flour *** 1 tsp baking powder *** 1/2 tsp baking soda *** 1/2 tsp salt 1 tsp cinnamon *** 1/2 tsp ground ginger *** 1/4 tsp ground nutmeg *** 1/4 tsp ground cloves 1/2 cup buttermilk Cream butter and sugar together. Beat until light and fluffy. Add molasses and egg. Combine flour, baking powder, baking soda, salt, and spices, mixing well. Add to creamed mixture. Add buttermilk. Mix well. Shape into ball. Cover and chill 2 hours. Roll dough to 1/4 inch tickness on a lightly floured surface. Cut into shapes. Place 2 inches apart on greased cookie sheet. Bake 375 degrees for 10 minutes. Remove to wire racks to cool. Decorate with royal icing of desired. Royal Icing 3 egg whites *** 1/2 tsp cream of tartar *** 1 package (16 ounces) powdered sugar, sifted *** red and green paste food coloring Beat egg whites, at room temperature, and cream of tartar in a large mixing bowl at medium speed until foamy. Gradually add sugar, mixing well. Beat 5-7 minutes. Divide icing into small bowls. Tint each bowl a different color. Keep covered, as it dries very quickly. Sugar Cookies 1/2 cup butter or margarine *** 3/4 cup sugar *** 1 egg 2 cups flour *** 1/2 tsp baking soda *** 3/4 tsp vanilla *** 1/2 tsp salt Cream butter and sugar together. Beat until light and fluffy. Mix in vanilla and egg. Combine flour, salt and baking soda in a bowl, mixing well. Add to creamed mixture. Divide dough and roll into 3 balls. Roll dough to 1/8 inch tickness on a lightly floured wax paper. Cut with cookie cutters. Place 2 inches apart on greased cookie sheet. Bake 375 degrees for 8-10 minutes. Remove to wire racks to cool. Decorate with royal icing of desired. Pecan Crispies 2 egg whites *** 1 cup firmly packed brown sugar 1/4 cup flour *** 2 cups pecan halves Beat egg whites, at room temperature, in a medium mixing bowl until stiff and peaks form. Gradually sprinkle sugar over beaten egg whites; continute to beat until wel blended. Fold in flour and pecans. Drop dough by teaspoonfuls 2 inches apart onto greased and floured cookie sheets. Bake at 300 for 20-25 minutes. Remove from cookie sheet to cool. Makes about 4 dozen.

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