Cranberry Pecan Bars 
1 cup all-purpose flour  
2 teaspoons sugar  
Pinch of salt  
1/4 cup butter or margarine, cut into pieces  
2 tablespoons water  
1/2 teaspoon vanilla extract  
1/3 cup heavy cream  
1/2 cup firmly packed light brown sugar  
2 tablespoons honey  
3/4 cup dried cranberries  
3/4 cup chopped pecans  
1/2 cup pecan halves  
1. In food processor, combine flour, sugar, salt, and butter, pulsing 4 or 5 times, until mixture resembles coarse cornmeal. Add water and vanilla; pulse 3 times. Press dough into a lightly greased 8" square nonstick baking pan. Freeze 15 minutes. Heat oven to 350 degrees F. Bake 15 minutes, until golden. 
2. To make filling, bring cream, sugar, and honey to a boil over medium heat; boil 1 minute. Remove from heat. Stir in cranberries and pecans. Spoon mixture over crust, spreading evenly. 

3. Bake 20 to 25 minutes, until bubbling. Cool before cutting. 

 

 
Gooey Christmas Cake, yum! 
You'll need a couple extra hours to make this  
cake on Christmas morning due to rise time, but  
the wait is worth it! Enjoy this gooey cake as  
an easy Christmas breakfast for you and your family. 
         
1- 24 count package of frozen dinner rolls, thawed but not risen 
4 oz. box of COOK AND SERVE butterscotch pudding 
1 stick butter or margarine, cut into pats 
1/2 cup of brown sugar 
         
Cut thawed dinner rolls in half and arrange in a  
greased Bundt pan.  
         
Mix together brown sugar and pudding mix. Break up all  
the sugar chunks. Sprinkle brown sugar and butterscotch  
pudding mixture over the rolls in the bundt pan, top  
with pats of butter. 
         
Cover pan with a towel and put in warm place to rise, 
approximately 2 hours (or as dinner roll package directs).  
         
When rolls have risen to the top of the boundt pan,  
preheat the oven to 350 degrees F.  
         
Bake cake for 30 minutes or until top is browned. Remove  
pan from the oven and allow to cool in pan for 10 minutes.  
         
Turn bundt pan onto dish or plate. Allow cake to cool a 
bit more as topping will be hot.  
         
Enjoy! 
 

2 1/4 cups all-purpose flour  
1/4 teaspoon salt  
1/4 teaspoon ground cinnamon  
1 cup butter  
1 (3 ounce) package cream cheese, softened  
1 cup white sugar  
1 egg yolk  
1 teaspoon vanilla extract  
1 teaspoon orange zest  

Directions            

1. Preheat oven to 350 degrees F (175 degrees C).  

2.Sift together the flour, salt and cinnamon, set aside. In a medium bowl, cream  
together the butter and cream cheese. Add sugar and egg yolk, continue to  
cream until light and fluffy. Stir in the vanilla and orange zest. Gradually blend in  
the dry ingredients. Fill a cookie press or pastry bag with dough and form  
cookies onto an unprepared cookie sheet.  

3.Bake for 12 to 15 minutes in the preheated oven, until the cookies are golden  
brown on the peaks and on the bottoms. Remove at once to cool on wire racks.  

 
Classic Gingerbread  

Makes 2 dozen cookies  
Preparation time: 45 minutes 
Baking time: 8 minute 
Chilling time: At least 1 hour  

Ingredients 
2-1/4 cups all-purpose flour  
1/2 cup granulated sugar 
1/2 cup butter or margarine, softened 
1/2 cup molasses 
1 egg 
1-1/2 teaspoons ground cinnamon 
1 teaspoon baking powder 
1 teaspoon ground ginger 
1/2 teaspoon ground cloves 
1/2 teaspoon baking soda 
1/2 teaspoon salt 
1/4 teaspoon grated nutmeg 
1 cup confectioners' sugar 
2 tablespoons milk 
Assorted decorations  

Step 1: 
In a large bowl, combine flour, sugar, butter, molasses, egg, cinnamon, baking powder, ginger, cloves, baking soda, salt, and nutmeg. With a mixer at medium speed, beat until well-mixed. Wrap in plastic wrap and refrigerate 1 hour.  

Step 2: 
Preheat oven to 350°F. On a lightly floured surface with a lightly floured rolling pin, roll dough 1/8-inch thick. Use cookie cutters to create desired ornament shapes, and place on ungreased cookie sheets about 1/2 inch apart. Using a skewer or the tip of a knife, make a hole in the top of each cookie. Reroll trimmings and cut. Bake 8 minutes, or until lightly browned around the edges. With a spatula, transfer to wire racks to cool completely.  

Step 3: 
Combine confectioners' sugar with just enough milk to make a smooth icing. Spoon into a pastry bag fitted with a writing tip, or use a plastic bag and snip the tip from one corner to make a small hole. Pipe designs on cooled cookies and decorate as desired. Set aside to dry completely.