Find Recipes Instantly! (Type the Recipe name or any Ingredient) "Sugar and spice snowflake" snack. We fold a large flour tortilla in half, then in half again. Using clean scissors, the kids make tiny cutouts on the tortilla, just as they have for years for a paper snowflake. Once unfolded to reveal the design, I heat 1/2 inch of vegetable oil in a large skillet over medium heat. When a haze forms, I fry each tortilla for a minute or until golden, then drain on paper towels. The kids sprinkle each one with cinnamon and sugar for a tasty, whimsical snack. Thank you Almond Fruitcake 1 cup all-purpose flour pinch salt 2 1/4 cups mixed golden and dark raisins (72 oz) 1/2 cup chopped mixed candied orange and lemon peel(3 ozs) 1/4 cup finely chopped candied ginger (1 oz) 1 cup unsalted butter softened 1 cup plus 2 t sugar 4 eggs (room temperature) 8 ounces ground almonds (2 1/4 c), grated zest of 1 orange whole almonds for garnish Butter deep 8x3-inch layer cake pan. Line bottom and sides with buttered waxed paper, allowing waxed paper to extend about 1/2 inch above rim of pan. Preheat oven to 300'F. In small bowl, combine flour and salt. Set aside. In medium bowl, combine raisins, candied peel, and candied ginger. Toss with 1/4 C of the flour mixture until all fruit is coated. Set aside. In large mixer bowl, beat butter at medium speed of electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Beat in eggs, one at a time, alternately with half the ground almonds, beating well after each addition. Gradually stir in remaining ground almonds and flour mixture. Fold in fruit and orange zest. Pour into pan, smoothing top. If desired, decorate top with whole almonds. Bake at 300'F for 1 3/4 to 2 hours until skewer inserted in center comes out clean. Cool in pan set on rack 30 minutes. Gently loosen waxed paper from sides of pan with a knife. Remove cake from pan. Peel off waxed paper. Cool cake on rack. Wrap cooled cake in brandy-soaked cheesecloth, then in foil. Refrigerate at least overnight before slicing. Ambrosia Pie - Christmas with Southern Living 1997 11 ounces mandarin oranges in light syrup 8 1/4 ounces crushed pineapple in heavy syrup 8 ounces cream cheese -- softened 14 ounces sweetened condensed milk 2 1/2 cups frozen whipped topping -- thawed and divided 9 ounces graham cracker pie crust, 9 inch 3/4 cup flaked coconut -- toasted Drain oranges and pineapple, reserving 2 tablespoons pineapple syrup. Gently press oranges and pineapple between paper towels to remove excess moisture. Beat cream cheese at medium-high speed of an electric mixer until creamy. Gradually add reserved pineapple syrup and milk., beating until smooth. Fold in 1-1/2 cups whipped topping. Gently fold in orange-pineapple mixture and 3/4 cup coconut. Spoon filling into crust. Cover and freeze until firm. Let pie stand at room temperature 20 minutes before serving. Dollop remaining 1 cup whipped topping on top of pie. Garnish, if desired. Peppermint Garland Four bags of red and white peppermint candies Thin green or red ribbon/yarn Scissors Cut ribbon or yarn into 5-inch pieces Place two peppermints side by side so one side of each of the peppermint wrappers overlap each other With the 5" ribbon or yarn, tie the two wrappers together with a bow Add a third peppermint candy to the other side of the wrapped candy chain you began and tie with another piece of ribbon. Continue tying the wrappers together until your garland is as long as you desire. Wrap around your tree as a unique decoration. Candy Coal 2 cups sugar 3/4 cup light corn syrup 1/2 tsp. black paste food coloring 1/2 cup water 1 tsp. anise extract Line 8" square baking pan with foil, extending edges over sides of pan. Lightly grease foil with butter. Combine sugar, corn syrup and water into heavy 2-quart saucepan. Stir over medium-low heat until sugar is dissolved and mixture comes to a boil, being careful not to splash sugar mixture on side of pan. Carefully clip candy thermometer to side of pan (do not let bulb touch bottom of pan). Cook about 15 minutes until thermometer registers 290 degrees F., without stirring. Immediately remove from heat. Stir in anise extract and food coloring. Pour mixture into prepared pan. Cool completely. Lift candy out of pan using foil. Place candy between 2 layers of heavy-duty foil. Pound with mallet to break candy into 1-2" pieces. Use candy or black jelly beans for coal or even use a charcoal briquette for the "lump of coal" poems. Bag of Coal by shirley Now don't get all high and haughty cause you know you've been naughty. Being good may have been your goal, but Santa peaked and you're getting coal! Lump of Coal I'm sure being good was your goal but all you're getting is a lump of coal. Now please don't get all high and haughty, cause that's what you get for being naughty! Grumpy You don't like the holidays and are grumpy as a whole, so you'll probably enjoy getting this lump of coal! Christmas Fruit Mince Filling Serve this spicy fruit mixture in pies or miniature tarts for Christmas festivities. Ingredients: 3 cups of dried currants 1 1/2 cups of golden raisins 1 1/2cups of dark raisins 3-quarters of a cup of candied peel (chopped) 1 pound of cooking apples (peeled, cored, and finely chopped) 2 1/2 cups of brown sugar, firmly packed 1 teaspoon ground allspice 1 teaspoon of ground nutmeg 1 teaspoon ground cinnamon, grated zest and juice of 2 lemons Directions: Prepare this mince well beforehand to ensure full flavor--and to make the pie-making go faster. This recipe makes about 10 cups. The preparation time is 6 weeks. The cooking time is 30 minutes. In a large bowl, place all the ingredients and mix well to combine. Cover with plastic wrap and leave overnight. Pack the mixture into sterilized jars and close tightly. Leave in the refrigerator for 4 to 6 weeks. Stir the mixture well before using. Christmas Wreath Cookies 1/2 cup butter 3 cups miniature marshmallows 1/2 tsp. almond extract 1/2 tsp. vanilla extract 1 tsp. green food color 4 cups corn flakes Melt butter, add marshmallows. When mixture is smooth, add extracts, coloring and cereal. Make into wreath shapes, decorate with red cinnamon candies and silver balls. Good Old Fashioned Gingerbread Cake Ingredients: 1 cup sugar 3/4 salad oil 1 cup molasses 2 teaspoons baking soda 1 cup boiling water 1 teaspoon ginger 1/2 teaspoon cinnamon 1/2 teaspoon cloves 2-1/2 cups sifted all purpose flour 2 well beaten eggs Topping for Gingerbread: 4 tablespoons melted butter 4 tablespoons flour 1 cup brown sugar 4 tablespoons cinnamon (or less if desired) 1 cup nuts (optional) Directions: Combine ingredients in the order given, dissolving the soda in the hot water. Turn into a greased square or oblong pan and bake in a moderate oven, 350 degrees, about 40 minutes. Topping for Gingerbread Put it on top of the gingerbread batter before baking Hanukkah Gingerbread Box Celebrate the Festival of Lights with this cute gingerbread box. This is a great gift for children to give to one another and can be filled with a dreidel or gold chocolate coins. Materials Needed: Gingerbread, frosting in white, blue and gold. Coins or other items to fill it with. Cardboard and scissors Directions: First create a box model with the cardboard and use this as a stencil for the gingerbread dough before baking or use a cardboard box with cement frosting to adhere gingerbread cookies or graham crackers. Decorate the sides and tops, perhaps create a menorah with lights using prepackaged frosting. Fill with gold chocolate coins, candy or a dreidel and tie. Gingerbread Drops Ingredients: 1 cup shortening 1-1/2 cup packed brown sugar 1-1/2 teaspoons baking soda 1-1/2 teaspoons ground ginger 1-1/2 teaspoons ground cinnamon 1/4 teaspoon ground cloves 1/3 cup molasses 2 eggs 1 tablespoon milk 3-1/2 cups all-purpose flour 1/2 cup raisins 1/2 cup chopped pecans or walnuts Directions: Beat shortening in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, ginger, cinnamon, and cloves. Beat till well combined. Beat in molasses, eggs, and milk till combines. Beat in as much flour as you can with mixer. Stir in any remaining flour with a wooden spoon. Stir in raisins and nuts. Drop dough by rounded teaspoons onto an ungreased cookie sheet. Bake in a 375-degree oven about 8 minutes or until bottoms are lightly brown. Cool on wire racks. Makes about 90 cookies