Yam Casserole *****

3 lbs sweet potatoes (yams) - or 1.5 cans
8 tbsp light margarine, divided
1 13-oz jar marshmallow cream
1 large egg
2 large egg whites
1/2 cup sugar
1/2 cup skim milk
1/2 cup light brown sugar
2 cups crushed Crispix (cereal of your choice)

In a large pot, cover sweet potatoes with water and
bring to a boil. Boil for 45 minutes or until tender;
drain and cool slightly.  Peel potatoes and cut into
chunks; set aside. 

In small pot or microwave safe dish, cook 4 T
margarine and marshmallow cream, stirring constantly,
until margarine is melted and mixture is creamy. 

In mixing bowl, beat sweet potatoes, marshmallow
mixture, egg, egg whites, sugar, and milk until
smooth. Transfer to 3-quart baking dish coated with
nonstick cooking spray. 

In a microwave safe dish, melt remaining 4 T margarine
and brown sugar.  Stir in crushed cereal.  Sprinkle
over sweet potatoes. Bake at 350 for 1 hour. 

Makes 10 to 12 servings.

Wilton Giant Gingerbread Boys + Royal Icing

5 to 5 1/2 cups all purpose flour
1 tsp baking soda
1 tsp salt
2 tsp ground ginger
2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground cloves
1 cup solid vegetable shortening
1 cup granulated sugar
1 1/4 cups molasses* (this is way too strong - do 1/2c molasses +3/4c Karo)
2 eggs, beaten

Preheat oven to 325 degrees F. 

Thoroughly mix flour, baking soda, salt and spices; set aside. 

Melt shortening in large saucepan. Cool slightly. Add sugar, molasses and eggs; mix well. Add four cups dry ingredients and mix well.

Turn mixture onto lightly floured surface. Knead in remaining dry ingredients by hand. Add a little more flour, if necessary, to make firm dough. Divide dough into 2 equal parts (recipe is for 2 giant cookies). 

Spray pan with vegetable pan spray (Pam). Press dough portion into prepared pan. 

Bake 23-25 minutes. Cool in pan on rack for 5 minutes. Turn pan over to release and cool completely. 

Once cool, decorate with icing, gum drops etc;

Makes 2 giant gingerbread men
Source: Wilton

ROYAL ICING

3 egg whites, room temperature
1 lb. confectioners' sugar
1/2 tsp. cream of tartar

Combine ingredients, beat at high speed for 7-10 minutes. Yields less volume than royal icing made with meringue powder.Royal icing is a hard drying icing. Please keep covered with a damp cloth. Humidity will greatly effect this icing. Both icing recipes are excellent "glue" for Easter Eggs, gingerbread houses and cookies you want to dry hard. Grease will greatly effect this icing. Be sure to wash all utensils with a good dish soap.

Easy Cranberry and Apple Cake (Ina Garten)

Ingredients

• 12 ounces fresh cranberries, rinsed and picked over for stems
• 1 Granny Smith apple, peeled, cored, and diced
• 1/2 cup light brown sugar, lightly packed
• 1 tablespoon grated orange zest (2 oranges)
• 1/4 cup freshly squeezed orange juice
• 1 1/8 teaspoons ground cinnamon, divided
• 2 extra-large eggs, at room temperature
• 1 cup plus 1 tablespoon granulated sugar
• 1/4 pound (1 stick) unsalted butter, melted and slightly cooled
• 1 teaspoon pure vanilla extract
• 1/4 cup sour cream
• 1 cup all-purpose flour
• 1/4 teaspoon kosher salt

Directions

Preheat the oven to 325 degrees F.
Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.
Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.

Creamy Crockpot Hot Cocoa

Ingredients:

• 1.5 cups whipping cream
• 1 14oz can sweetened condensed milk
• 6 cups milk
• 1 teaspoon vanilla
• 2 cups of milk chocolate chips

Instructions:

Stir together the whipping cream, milk, vanilla, and chocolate chips in a crockpot.

Cover and cook on low for 2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Stir again before serving. Garnish as desired.

Oatmeal Cranberry White Choc Chunk Cookies

2/3 c butter, soft
2/3 c brown sugar
2 large eggs
1.5 c flour
1.5 c old fashioned oats
1 t baking soda
1/2 t salt
6 oz Craisins
2/3 c white choc chips

Heat over to 375.  Using mixer, beat butter and sugar in med bowl until light and fluffy.  Add eggs, mixing well.  Combine oats, flour, baking soda and salt into separate bowl.  Add to buter mixture in portions, mixing well after each addition.  Stir in craisins and chocolate chips.  Drop by rounded teaspoonfulls onto ungreased cookie sheets.  Bake 10-12 mins or until golden.  Cool.  MAKES 30 COOKIES.

Barbara’s Cranberry Sauce with Raspberries

1 16oz bag of fresh cranberries
1 bag/box of frozen raspberries
3 tablespoons fresh lemon juice (approximately one medium lemon)
1 cup sugar
1/4 cup of water
Combine all ingredients in small saucepan. Stir occasionally (so the bottom doesn’t burn). Simmer until all the cranberries pop.
This can be made a day in advance, and chilled over night in the refrigerator.
If you don’t have time to chill in the fridge, place the sauce in a bowl, and place this bowl in a larger bowl with ice, salt, water. Stir occasionally, until the sauce cools and jells.
NOTES: The cranberries can be purchased fresh, then frozen. I usually pop a few bags of fresh cranberries into the freezer so that I can make this again, after cranberry season.
If you have any sauce leftover after dinner, this tart cranberry/raspberry sauce is great over vanilla ice cream. Yum!

White Soda Scones [Rachel Allen]

MAKES ABOUT 12 SCONES / VEGETARIAN
This has to be one of the fastest and most delicious scones you can make. The dough is just perfect for children to play around with, even if it does then get heavy from overhandling. You should see some of the creations that my sons make; dinosaurs are their favorites! This is the soda bread mixture we make at the Ballymaloe Cookery School, and there are countless variations you can experiment with from this basic recipe.
Preheat the oven to 450°F (230°C). Sift the flour, salt and baking soda into a large bowl, and rub the mixture with your fingertips to incorporate some air. Make a well in the center and pour in most of the buttermilk. Using one hand, with your fingers open and stiff, mix in a full circle, bringing the flour and liquid together, adding more liquid if necessary. The dough should be quite soft, but not too sticky.
Turn it out onto a floured surface, and do not knead it but gently bring it into one ball. Flatten it slightly to a height of about 11/2 inches. Cut the dough into squares or whatever shape you like. Put the scones onto a baking sheet, pop into the hot oven and cook for 10–15 minutes (depending on the size). Have a look at them after 10 minutes; if they are deep golden brown, then turn down
the heat to 400°F (200°C) for the remainder of the time. When cooked they should sound hollow when tapped. Cool on a wire rack.

HERB SCONES
Add 1–2 tbsp of chopped fresh thyme, rosemary, parsley, chives, marjoram, savory or sage to the flour before you pour in the buttermilk. For even more flavor, you could sprinkle the tops with grated Cheddar cheese before they go into the oven.
PESTO SCONES
Add 1–2 tbsp basil pesto to the buttermilk before mixing with the flour. These are also delicious with chopped olives mixed in with the flour.
CRISPY BACON AND PARMESAN SCONES
Add about 1/3 cup chopped cooked crispy bacon, a good pinch of cayenne pepper and 2 oz finely grated Parmesan cheese to the flour at the start, then brush the tops of the raw scones with beaten egg or leftover buttermilk and sprinkle with more grated Parmesan cheese.
SWEET SCONES
Add 2 tbsp superfine sugar to the dry ingredients. Also, put 1 egg into a
measuring cup, lightly beat and add buttermilk or sour milk to make 13/4 c. This makes the dough slightly richer. In addition, you could add any of the following ingredients to the flour at the start of the recipe: 4 oz golden raisins (or currants) and 1/2 teaspoon pumpkin pie spice; 4 oz chopped chocolate; or 1 teaspoon ground cinnamon and an extra 2 tbsp sugar. Then brush the tops with beaten egg and dip into 1/4 c (2 oz) granulated sugar mixed with 1/2 teaspoon ground cinnamon.

Sponge Cake [Rachel Allen]

SERVES 6–8 / VEGETARIAN
This is a classic sponge cake, made all the more gorgeous with the rhubarb cream filling. Also try filling it with raspberry jam and whipped cream, sliced strawberries and whipped cream, or with fresh, hand-picked blackberries and cream. This is perfect for Father’s or Mother’s Day (that’s a hint, boys!) or, of course, as a birthday cake.
Preheat the oven to 350°F (180°C). Grease and flour the sides of two 8-inch cake pans, and line the bases with discs of wax paper.
Cream the butter until soft, then gradually add the sugar, and beat until light and fluffy. Add the eggs one by one, beating well all the time. Sift the flour and baking powder, and stir in gently, then stir in the milk until just combined.
Divide the mixture between the two pans, hollowing it slightly in the center, so that it will be flat on top when cooked. Bake for 20–25 minutes, or until the center of the cake springs back when you push it gently. Turn out onto a wire rack and allow it to cool. (Place the cake that will become the top layer on its base so that the top isn’t marked by the cooling rack.)
Meanwhile, place the sliced rhubarb, sugar and water in a saucepan, cover and cook over a gentle heat for about 10 minutes, until the rhubarb is soft. Take off the lid and boil while stirring until it is thick. Pour into a bowl and allow to cool. Whip the cream until it forms soft peaks, then fold in the rhubarb. Sandwich the cakes with the rhubarb cream and sprinkle with sifted confectioners’ or superfine sugar.

Easiest Lemon Cookies [Rachel Allen]

MAKES ABOUT 25 / VEGETARIAN

These are incredibly simple and gorgeous cookies. Do make sure that the butter you use is nice and soft. The cookies can be cut into any kind of shape, such as hearts for Valentine’s Day, numbers for a birthday party or little holly leaves or Christmas trees during the festive season.

11/2 c (6 oz) all-purpose flour
Finely grated zest of 1 lemon
8 tbsp (1 stick) butter, softened
1/4 c (2 oz) superfine sugar

Preheat the oven to 350°F (180°C). Put the flour and lemon zest into a mixing bowl, rub in the soft butter, add the sugar and bring the whole mixture together to form a stiff dough. Do not add any water.

Roll the dough out to a thickness of about 1/4 inch and cut into shapes. Transfer carefully to a baking sheet and bake in the oven for 6–10 minutes until they are pale golden. Cool on a wire rack.

HANDY TIP
I quite often roll out this dough between two sheets of plastic wrap, as I do for pastry. Chill the slightly flattened piece of dough before rolling out and then
the butter does not stick to the plastic.

10 Top Holiday Cocktails

Red/Green Candy Cane Sugar Cookies

1 3/4 cups all-purpose flour, plus more for dusting
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, room temperature
3/4 cup sugar
1 large egg
2 teaspoons fresh-squeezed lemon juice
3 drops red food coloring
3 drops green food coloring

Preheat oven to 375 degrees F.

In a large bowl sift flour, baking powder, baking soda and salt together. Set aside.

Cream butter and sugar together until light and fluffy, add egg and lemon juice and continue to mix. Add dry mixture incrementally to wet mixture until fully incorporated.

Divide dough into 2 separate bowls; add 3 drops red food coloring to 1 bowl and 3 drops green food coloring to the other. Stir until colors are prevalent throughout.

Roll out both doughs on flour-dusted parchment paper to about 1/6-inch thick. Trim edges with a butter knife or pizza cutter to make a solid rectangle. Cut each color dough into 10 even strips, twist and wrap green dough with red dough and form candy cane shapes.

Place twisted dough on a parchment-lined cookie sheet 1/2 inch apart (they will spread) and bake for about 6 to 8 minutes or until the edges start to turn golden brown. Remove, cool and enjoy!

Makes 10

New Years Eve 2001-2002

white wine, beer, non-alc champagne, coke

*Warm Goat Cheese and Gremolata Tartlets

black bean and corn salsa (Frontera)/chips

*Hot Crab Dip/chips

-----

Lobster

Corn on the cob

roasted potatoes

*Asparagus, Bean and Mint Salad

breadsticks

--------

*Cranberry Upside Down Cake with Cognac Cream

*Mrs. Fields Choc Chip Cookies

slice and bake sugar cookies (yuck)

Golden Pecan coffee

----------

Champagne with frozen strawberry

Non-alcoholic champagne

Menu: Thanksgiving

Appetizers:

Aged cheddar and fresh pears

Salted mixed nuts

Olives

Dinner:

Roast turkey with sausage pumpkin cornbread stuffing

Green beans w honey mustard glaze

Herbed mashed potatoes

Gravy

Mint-Orange Squash

Pecan Sticky Rolls

Dessert:

Chocolate bread pudding

Broiled Apples

Wines:

White - sauvignon blanc or chardonnay

Red - zinfandel or shiraz
===========

Matzo Ball Soup - Shannon's recipe; send Chris ingredients/quantities asap

Roast Turkey - 15#, Chris's recipe sent to Shannon

Dressing - Chris's recipe sent to Shannon

Gravy 

Broccoli

Cranberry Sauce - Chris's recipe sent to Shannon

Dinner Rolls - Sara Lee

Sweet Potato Casserole - Chris's recipe sent to Shannon

Salad - Chris

Trifle - Shannon's recipe with fruit sauce; send Chris ingredients/quantities asap

=============
Kids version:
Roast Turkey
Dressing
Gravy
Chinese veg's by Linda
Mashed potatoes
Salad
Yam Casserole
Dinner rolls 
Lemon Meringue Pie
Flourless Chocolate Cake

Cranberry Velvet Pie

alt to pumpkin - high fat!

Pumpkin Carrot Swirl Bars

Pumpkin, shreds of carrot and brown sugar make a moist, chewy bar just right for the holiday table. Finished with a cream cheese topping they make a pretty sight for any occasion.

• 2 cups all-purpose flour
• 2 1/4 teaspoons pumpkin pie spice
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 cup granulated sugar
• 1/3 cup butter or margarine, softened
• 1/2 cup firmly packed brown sugar
• 2 large eggs
• 2 large egg whites
• 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
• 1 cup finely shredded carrot
• Cream Cheese Topping (recipe follows)

PREHEAT oven to 350° F. Grease 15 x 10-inch jelly-roll pan.

COMBINE flour, pumpkin pie spice, baking powder and baking soda in small bowl. Beat granulated sugar, butter and brown sugar in large mixer bowl until crumbly. Add eggs, egg whites, pumpkin and carrot; beat until well blended. Add flour mixture; mix well. Spread into prepared pan. Drop teaspoonfuls of Cream Cheese Topping over batter; swirl mixture with spoon.

BAKE for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.

FOR CREAM CHEESE TOPPING:
COMBINE 4 ounces softened light cream cheese (Neufchâtel), 1/4 cup granulated sugar and 1 tablespoon milk in small mixer bowl until thoroughly blended.

Pumpkin White Bean Soup (weight watchers) *****

This soup has a delicious and complex taste. It's perfect thing to perk up sleepy winter taste buds!

1 serving olive oil cooking spray (5 one-second sprays per serving), or enough to coat pot
1 medium onion(s), coarsely chopped
15 oz canned pumpkin
3 1/2 cup fat-free chicken broth
15 1/2 oz canned white beans, rinsed and drained
1/4 tsp ground oregano
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
6 Tbsp grated Parmesan cheese

Coat a large soup pot with cooking spray and set over medium-low heat. Add onion, cover and cook until tender, stirring occasionally, about 6 minutes.

1. Stir in pumpkin, broth, beans and oregano; simmer 8 minutes.
   
2. In a blender, process soup in batches until smooth. (Note: Make sure not to overfill blender in order to avoid splattering.) Return soup to pot and reheat; season with salt and pepper.
   
3. To serve, ladle soup into bowls and top each with 1 tablespoon of grated cheese. Yields about 1 cup per serving.

POINTS® value | 2
Servings | 6
Preparation Time | 12 min
Cooking Time | 18 min
Level of Difficulty | Easy

Whole Wheat Pumpkin Muffins

Ingredients:
Nonstick cooking spray
2 1/2 cups whole wheat flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/8 teaspoon salt
1 cup packed dark brown sugar
3/4 cup canned pumpkin
3/4 cup plain nonfat yogurt
1 large egg
1 tablespoon canola oil
2 teaspoons grated fresh ginger
Directions:
Position a rack in the center of the oven and preheat to 350°F. Lightly spray twelve 2 3/4" x 1 1/2" nonstick muffin cups with nonstick spray. In a medium bowl, whisk the flour, baking soda, cinnamon and salt until well combined. Set aside. In another medium bowl, using a handheld electric mixer set at high speed, beat the brown sugar, pumpkin, yogurt, egg, oil and ginger until frothy (about 2 minutes). Make a well in the center of the dry ingredients, and pour in the pumpkin mixture. Using a spoon, stir just until combined. Do not overmix. Divide the batter equally among the prepared muffin cups. Bake until the tops spring back when pressed gently in the center, about 20 minutes. Do not overbake. Cool in the pan on a wire cake rack for 10 minutes before removing from the cups. Serve warm or completely cool on the rack at room temperature.

Yields: Makes 12 muffins

Nutrition Facts Per Serving:
Calories 183, Protein 5 grams, Carbohydrates 38 grams, Fat 2 grams (less than 1 gram saturated fat), Fiber 2 grams

Lowfat Pumpkin Pie

Ingredients:
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can 15 oz. canned pumpkin
1 cup lowfat vanilla yogurt
1 unbaked 9-inch deep-dish pie shell
Directions:
Preheat oven to 425°F. Combine sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in yogurt. Pour into pie shell. Bake for 15 minutes. Reduce temperature to 350°F and bake for 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours.

Yields: 8 Servings
Nutrition Facts Per Serving:
Calories 210; Calories from Fat 60; Total Fat 7g; Cholesterol 55mg; Total Carbohydrates 35g; Protein 4g, Fiber 2g

Maple-Sweet Potato Casserole *****

From Cooking Light

1/3 cup yellow cornmeal
1 1/2 cups skim milk
2 tablespoons margarine
2 cups mashed cooked sweet potato (about 1 1/4 pounds)
1/3 cup maple syrup
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon pepper
2 eggs, lightly beaten
Vegetable cooking spray

Place the cornmeal in a medium saucepan. Gradually add milk, stirring with a wire whisk until blended. Bring to a boil; reduce heat to medium. Cook, uncovered, 2 minutes, stirring constantly with a wire whisk. Remove from heat; stir in margarine. Set aside.

Combine sweet potato and next 6 ingredients (sweet potato through eggs) in a large bowl; stir until well-blended. Gradually add cornmeal mixture, stirring constantly. Pour sweet potato mixture into a 1 1/2-quart casserole coated with cooking spray. Bake at 350° for 40 minutes. Let stand 10 minutes before serving.

Yield: 8 servings (serving size: 1/2 cup)

NUTRITION PER SERVING
CALORIES 204 (21% from fat); FAT 4.7g (sat 1.1g, mono 1.8g, poly 1.2g); PROTEIN 5g; CARB 35.8g; FIBER 2.8g; CHOL 56mg; IRON 1.1mg; SODIUM 232mg; CALC 94mg;

Cooking Light, NOVEMBER 1995

Mmmm ... this was really yummy! It tastes sort of like warm, fluffy pumpkin pie filling. Great way to use up leftover mashed sweet potatoes. I served it with BBQ pork and a green salad, and it was delicious!

Cakemix Pumpkin Cake

18.25 oz yellow cake mix

3/4 c sugar

1/2 c enova oil

1 c canned pumpkin

1/4 c water

1 t ground cinnamon

4 large eggs or 1 c egg substitute

whipped topping

350 oven. Grease standard bundt pan or 9x13 pan or 2 9" cake rounds. In large bowl mix cake mix, sugar, oil, pumpkin, water, cinnamon and eggs. Beat until well blended. Trf to baking dish(es). Bake at 350 for 45 mins. Top with topping. Serves 18

240 cals, 11 g fat (1 g sat), 3 g protein, 0 chol, 210 sodium, 1 g fiber, 32 g carbs