You may remember that this was one of the drinks that
Clarence, the angel-wanna-be, ordered at Nick's Place in
the classic holiday movie "It's A Wonderful Life."
Makes 5 servings
1 (750 ml) bottle Red wine (hearty, like Burgundy)
1/4 teaspoon Clove, ground
1/2 teaspoon Cinnamon, ground
1/8 teaspoon Nutmeg, ground
2 1/2 tablespoons Brown sugar
The zest of 1 Orange
The zest of 1 Lemon
Place the wine in a saucepan. Gently heat the wine over low
heat. While the wine warms, place the other ingredients in
a disposable paper coffee filter. Tie securely with string.
Place the filter in the wine and steep for 12-15 minutes.
Serve warm in coffee cups.
- Nick Sundberg
2 cups cranberry juice
2 1/2 cups pineapple juice
1/2 cup water
1/3 cup light brown sugar, packed
2 cinnamon sticks
2 tablespoons whole cloves
2 tablespoons whole allspice
1 slice lemon, cut in half
Mix brown sugar & water together.
Put in bottom of percolator coffee pot.
Add juices.
Put spices in coffee basket along with lemon slice.
Break upcinnamon sticks.
Perk as you would coffee.
Can be stored in refrigerator.
Makes 10 to 12 cups.
NOTES : A blend of instant tea, Tang, lemonade mix,
sugar and spice.
1 cup instant tea mix
2 cups Tang
3 cups granulated white sugar
1/2 cup red hot candies
1/2 teaspoon cloves
1 package lemonade mix
Mix together.
Store in air tight container.
To make one serving:
Add 1 heaping teaspoon to 1 cup hot water.
If you're having a party, you definitely want your party
buffet to be attractive and appealing. This vegetable
wreath will suit anyone's diet.
You will need:
1 Green plastic-foam wreath and some green floral picks
(purchase in any craft store)
Fresh veggies, including parsley
Box toothpicks
Low fat dip
First, completely cover your wreath with fresh green
parsley using your floral picks to attach. Then in any
design you choose, fill in your wreath with fresh
vegetables such as celery curls, carrots, radishes,
broccoli, cauliflower, cherry tomatoes, cucumber slices,
mushrooms, and anything else you choose. Attach these to
the wreath with toothpicks. In the center of your wreath
place a pretty bowl containing the low-fat dip of your
choice.
This is sure to be a crowd pleaser for everyone
-- dieters and non-dieters alike.
1 (9-lb) boneless ham
1 lb Light brown sugar
2 Bottles extra-dry champagne
3 tblsps. Honey
1 1/2 tsp. Ground ginger
1 1/2 tsp. Dry mustard
Pineapple slices (optional)
Spiced apples (optional)
Score ham and place on rack in baking pan.
Cover top with 1 cup brown sugar
and pour over 1 bottle champagne.
Bake at 325F 2 hours.
Combine
remaining bottle champagne,
remaining brown sugar, honey, ginger and
mustard and bring to rolling boil in saucepan.
Lower heat and simmer
while basting ham every 15 minutes until done.
Garnish with pineapple slices, and spiced apples,
if desired.
Makes 15 to 20 servings
Ingredients:
1-10 ounce pkg. mint chocolate chips (1 2/3 cups)
1 1/3 cups nonfat dry milk powder
3/4 cup sugar
1/3 cup unsweetened cocoa powder
8 candy canes
To Prepare:
We layer these ingredients in pint jars.
Dividing everything evenly.
We tie the candy on to the jar as a decoration.
If you need to fill in gaps add extra candy or chips.
GIFT TAG DIRECTIONS:
Add 1 1/2 - 1 2/3 of water with the contents of one jar. Heat over low heat stirring constantly until chocolate pieces are melted. Pour into 4 mugs, and stir with peppermint candy. Top with whipped cream .
Yield: 4 Servings
Chocolate-Covered Coffee Spoons
White Chocolate Spoons
Vegetable cooking spray
6 ounces white chocolate, chopped
1/2 tsp amaretto-flavoured oil (used in candy making)
red and green heavyweight plastic spoons
Milk Chocolate Spoons
Vegetable cooking spray
Milk chocolate candy bar 7 ounces, chopped
1/2 tsp raspberry-flavoured oil (used in candy making)
red and green heavyweight plastic spoons
Instructions:
Line a jellyroll pan with waxed paper:
spray with cooking spray. Combine white
or milk chocolate and the flavoured oil in the top of a
double boiler. Place over simmering water
until chocolate melts. Dip spoons into mixture, shaking
off excess chocolate. Place spoons on prepared pan with handles on rim and spoons level.
Allow chocolate to harden.
Cover and store in a cool place.
Makes 15-20 spoons of each favour
Candied Tea Stirrers
Make each batch with a different fruit-flavoured candy.
Vegetable cooking spray
32 pieces fruit flavoured candy ( i inch diameter) crushed
2 Tbsp light corn syrup
Heavyweight plastic spoons
Instructions
Line a jellyroll pan with waxed paper:
spray with cooking spray. In a small
heavy saucepan, combine crushed candies and
corn syrup over low heat. Stirring frequently,
heat until candies melt.
Spoon candy into bowl of each spoon.
Place spoons on prepared pan with
handles on rim and spoons level.
Allow candy to harden.
Store in airtight container.
Makes about 24 spoons
Ingredients
15 cups popped popcorn
1 stick of butter or margarine
Two 10 oz. packages marshmallows
1/4 cup confectioner's sugar
Pretzel sticks
Raisins
Candy corn
Mini jawbreakers
Gumdrops or red hots
Fruit leather
Directions
Step 1
Put the popcorn in your largest mixing bowl
and set aside. Melt the butter or margarine
in a nonstick saucepan over medium-low heat.
Add all the marshmallows to the pan,
stirring continually with a wooden spoon
until they're completely melted. Pour the mixture
over the popcorn and stir to coat evenly.
As soon as the marshmallow is cool enough to touch,
rub a little butter or margarine in your hands
and make popcorn balls
(about 1 cup of popcorn per ball).
Step 2
Build and decorate your snowmen on sheets
of waxed paper. For each one, stack three popcorn balls atop each other. Push pretzel-stick arms into the
sides of the middle popcorn ball.
Add raisins for eyes and a candy corn for a nose.
Arrange a row of mini jawbreakers into a broad grin.
For buttons on the snowman's chest,
use gumdrops or red hots.
Step 3
If your popcorn balls aren't sticky enough to hold
the decorations, mix up a small batch of
stiff white icing by adding water,
a few drops at a time, to 1/4 cup confectioners' sugar
and stirring until smooth.
Use this to glue the candy in place.
For snowmen's scarves, cut rectangles out
of fruit leather and fringe the ends.
Makes 5 Snowmen.
1 package hot chocolate mix
3 Hershey Kisses
15 or so marshmallows
1 candy cane
Place all the above in a mug,
and attach the following poem.
THE POEM
Was told you've been real good this year.
Always glad to hear it.
With freezing weather drawing near,
You'll need to warm the spirit,
So here's a little Snowman Soup,
Complete with stirring stick.
Add hot water, sip it slow,
It's sure to do the trick!
INGREDIENTS
4 large eggs separated
3/4 cup sugar divided
1 tablespoon vegetable oil
1 teaspoon almond extract
2/3 cup sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons powdered sugar
Mocha Buttercream Frosting
garnishes; cocoa, holly leaves, cranberries
Method
Brush bottom and sides of a 15 by 10 inch jellyroll pan with vegetable oil; line with wax paper,
and oil and flour wax paper. Set aside.
Beat egg yolks at high speed with an electric mixer until tick and pale; gradually add 1/4 cup sugar,
beating constantly.
Add 1 tablespoon oil and almond extract, stirring well.
Beat egg whites until foamy;
gradually add remaining 1/2 cup sugar,
beating until stiff but not dry.
Fold into yolk mixture.
Combine flour, baking powder, and salt;
gradually fold into egg mixture.
Spread batter evenly into prepared pan.
Bake at 350 F for 8 minutes
or until center springs back when touched.
Sift powdered sugar in a 15 by 10 inch rectangle
on a cloth towel. When cake is done, immediately loosen from sides of pan, and turn onto towel.
Carefully peel off wax paper.
Starting at narrow end, roll cake and towel together,
jelly roll fashion;
cool completely on a wire rack, seam side down.
Unroll cake, spread with 1 cup Mocha Buttercream Frosting and carefully re-roll without towel.
Place, seam side down, on a serving plate.
Spread remaining frosting over cake.
Diagonally cut a 1 inch slice from one end of cake,
and place against top center of cake
to resemble the knot of a tree.
Score frosting with fork tines to resemble bark.
Chill at least one hour.
Garnish if desired.
Yield: 8 - 10 servings
Mocha Buttercream Frosting
1/2 cup butter or margarine, softened
5 cups sifted powdered sugar
1/3 cup cocoa
1/4 - 1/2 cup cold strong coffee
2 teaspoons vanilla
Beat butter at medium speed with an electric mixer
until creamy; add powdered sugar, cocoa,
1/4 cup coffee and vanilla, beating well.
Add enough remaining coffee
to reach desired spreading consistency.
Yield: 2 1/2 cups
