Paradise Cookies "YUM"!! Easy!! Recipe #1 3/4 cup sugar 1/2 cu butter softened 1 ( 8oz) can crushed pineapple well-drained 1 teaspoon vanilla 1 3/4 cups all-purpose flour 1 teaspoon baking powder 1 (3.5 oz ) jar macadamia nuts chopped (about 2/3 cup) 1/2 cup falked coconut Preheat Oven 350 *F. Combine sugar, butter in mixing bowl. Beat at med-high speed. Scrap bowl often beat 1-2 minutes until creamy. Add pineapple and vanilla; continue beating until well mixed about 1 minute. Reduce speed to low; Add flour and baking powder. Beat until well mixed about 2 to 3 minutes; Stir in nuts and 1/4 cup coconut; Drop dough by teaspoonfuls, 2 inchs apart on ungreased cookie sheets. Sprinkle with remaing coconut. Bake for 12 to 15 minutes-until set. Fay's "Christmas Kitchen"!!

Butternut Pumpkin Pie "So YUMMY"!! Easy!! Recipe #2 1 1/2 cups peeled and cubed butternut squash 1 cup lightly packed brown sugar 1 tablespoon cornstarch 1 egg, beaten 1 cup evaporated milk 1 teaspoon ground cinnamon 1 pinch ground allspice 1 pinch ground cloves 1 pinch ground ginger 1 pinch ground nutmeg 1 (9 inch) unbaked pie shell Place squash in a saucepan with enough water to cover. Bring to a boil, and simmer over medium heat until tender, about 15 minutes. Drain, and cool. Preheat oven to 350 degrees F (175 degrees C). In a blender or food processor, combine butternut squash, brown sugar, cornstarch, egg, milk, cinnamon, allspice, cloves, ginger, and nutmeg. Process until smooth. Pour into the unbaked pie shell and bake untill knife inserted in the center comes out clean. "ENJOY"!! Fay's "Christmas Kitchen"!!

Christmas Cake # 2 Easy/Quick!! Recipe #3 3/4 lb. butter 2 lbs. white raisins 1/2 cup Honey 5 cups flour 1 (dram) cloves, cinammon,and almond oil (from Drug Store) 1/2 lb. citron 1 lb. cherries 11 egg whites 2 cups sugar 1/2 tsp. salt 2 tsp. Baking Powder (level) 1/2 lb. Candied pineapple 1 lb. almonds Mix all ingredients very well together, Pour into tube pan, or loaf pan. Bake for about 2 hours in slow oven. Approx. 325 deg.*F. Fay's "Christmas Kitchen"!!

Pattianne's Luscious Low Calorie "Cheesecake" Diabetic/Low calorie: Recipe #4 Crust: 1 1/4 cups vanilla wafer crumbs 3 tbsp. butter or margarine, melted 2 tbsp. sweetener Filling: 3 pkges. (250 g each) light cream Cheese (room temp.) 3/4 cup sweetener 3 eggs 2 tsp. vanilla Combine crust ingredients. Press evenly on bottom and sides of baking dish or springfoam pan. Bake at 325 F. (160 C.) 8 mins. Cool. Beat cream cheese and sweetener in a large bowl. Beat in eggs, one at time. Blend in vanilla. Pour unto crust. Bake 30-35 mins. or untill just set in center. Lossen cheesecake from edge of pan. COOL. refidgerate 6 hours or overnight. Serve with fruit, light Peach, Raspberry Freezer Spread or light sour cream with bit of sweetner if desired. Serves 16. Per Serving: 111 Calories; 2.5 g protien; 7.8 g fat; 7.5 g carb; From Pattianne's "Christmas Kitchen"!!

Pattianne's Un-Baked Christmas Cake (recipe #1) "YUMMY" Easy!! Recipe #5 I've made this Christmas cake several times and it is "Delicious"!! 4 cups Graham crumbs 1/2 tsp. EACH, salt, nutmeg, cinnamon, cloves 2 cups chopped dates 2 cups raisins 1 cup currants 2 cups chopped almonds 1 cup chopped walnuts 1 cup candied mixed peel 3 rings candied pineapple, cut up 2 cups colored marshmallows, minature, left whole, or cut up 1 cup candied cherries 1 14 oz. can sweetened condensed milk Mix Graham crumbs, salt and spices together. Add remaining ingredients, except milk, mixing well. Add milk, mix VERY well. Pack into large pan lined with foil. Cover with waxed paper. CHILL 48 hours. ENJOY!! From Pattianne's "Christmas Kitchen"!!

Recipe #6 Saut'e apples (with butterscotch-custard sauce) Easy!! Calorie reduced 1 serving cooking spray (5 one-second sprays per serving), butter-flavored 4 medium apple(s), cored and thinly sliced (unpeeled) 1 1/4 oz frozen apple juice concentrate (undiluted) thawed (about 2 Tbsp.) 3 Tbsp. dark brown sugar 2 tsp. margarine 2 tsp. cornstarch 3/4 cup fat-free half-and-half cream Coat a large skillet with cooking spray. Add apple slices and saut顯ver medium heat, stirring frequently, until lightly browned, about 5 minutes. Add apple juice concentrate and simmer until juice is absorbed, about 2 to 3 minutes; set aside over very low heat. Meanwhile, combine sugar and margarine in a heavy-bottomed pot. Cook over low heat until sugar melts, stirring frequently, about 2 minutes. In a small bowl, stir together cornstarch and 2 tablespoons of half-and-half until smooth; add remaining half-and-half and pour cornstarch mixture into melted sugar. (Note: Be careful of splattering because the mixture may sizzle.) Cook over medium heat, stirring constantly, until mixture is thickened and smooth, about 2 minutes. Yields about 1 cup of apple slices and 2 tablespoons of sauce per serving. From Pattianne's "Christmas Kitchen"!!

Recipe #7 Vegetarian Mince Pies MINCEMEAT: 4 oz Currants 4 oz Raisins 4 oz Sultanas 2 oz Cooking dates 2 oz Candied peel 2 oz Glace cherries 2 oz Flaked almonds 1 ea Ripe banana, peeled 4 tb Brandy or whisky 1/2 tsp. Ground ginger 1/2 tsp. Grated nutmeg 1/2 tsp. Mixed spice PASTRY: 8 oz Flour 4 oz Shortening 6 tb Cold water **Note: Can use frozen pastry shells (thawed) MINCEMEAT: Mix everything together either by hand or, if you desire a smoother texture, in a food processor or blender. Rub shortening into the flour until the mixture resembles fine breadcrumbs. Add enough flour to enable the pastry to hold together. Roll out pastry & cut into 12 cm circles. Press circles into the bottom of lightly oiled baking tins. Fill with mincemeat & cover with another pastry circle. Press down at the edges & make a small steam hole in the top. Bake for 10 minutes at 400 *F. These pies can be frozen before baking either in the tin or remove from tin once they are solid. Mincemeat will keep for 1 week covered in the fridge. Makes 36 pies. Fay's "Christmas Kitchen"!!

Nut-Cranberry Snack Squares Recipe #8 Crust: 1 cup softened butter 1/2 cup granulated sugar 1 egg beaten 1 cup All Purpose Flour 3/4 cup Whole wheat flour Topping: 3 (170 ml) Nestle Carnation thick cream 1 1/4 cups brown sugar 3 eggs 1 1/2 cups each chopped pitachio nuts and dried cranberries 1 cup shredded coconut Preheat oven to 350 F*. Cream butter with sugar and beat in egg. Add a little flour and mix untill combined. Add remaining flour and blend well. Press into bottom of a Aluminum Non-Stick foil 9" inch square baking pan or use a non-stick baking pan. Bake for 15 mins. Topping: Beat canned cream with sugar untill well combined. Add eggs, one at a time, and beat utill smooth. Stir in pistachios, cranberries and coconut. Spread all over the crust. Bake for 60-65 mins. or untill golden brown on top. Cool completely before slicing. Makes 25 squares. "ENJOY"!! Fay's "Christmas Kitchen"!!

Candy Apple Pie Easy!! Recipe #9 This pie tastes as good as a candy apple without the mess. 1 3/4 cups unsweetened apple juice 20 cinnamon red hot candies 1/4 teaspoon red food coloring 1/2 teaspoon vanilla extract 5 Granny Smith apples 3 tablespoons cornstarch 1 (9 inch) pie crust, baked Peel and core the apples. Slice thinly. Combine 1 1/2 cups apple juice,candies, food coloring, vanilla, and apples in a saucepan. Bring to a boil. Simmer until apples are tender, stirring frequently. Combine remaining 1/4 cup apple juice and corn starch; stir into apple mixture, and cook until thickened. Remove from heat, and let cool. Spread apple mixture into pie shell, and chill for several hours. Before serving, top with whipped topping and sprinkle with cinnamon if desired. Pattianne's "Christmas Kitchen"!!

Recipe #10 No-Bake Christmas Fruitcake (recipe #2) "YUM"! Easy!! This cake is a bit different than my un-baked Christmas cake #1 above. 1/2 tsp. Salt 1/2 tsp. Ground cloves 1/2 tsp. Allspice 1 1/2 cups Chopped dates 1 cup Mixed candied fruit 1/2 cup Candied cherries 1 tsp. Cinnamon 1/2 tsp. Nutmeg 2 cups Chopped nuts 1 cup Glazed pineapple, chopped 1/2 cup Raisins 2 cups Miniature marshmallows 2 cups Whipping cream (unwhipped) 1 lb Graham crackers, rolled fine Using a large mixing bowl, mix together well the salt, cloves, allspice, dates, candied fruit, cherries, cinnamon, nutmeg, nuts, pineapple, raisins, and marshmallows. Whip the cream; add fruit mixture to the whipped cream. Add the graham cracker crumbs, gradually, mixing with hands. Chill, covered in regrigerator. From Pattianne's "Christmas Kitchen"!!

Ukrainian POPPY SEED CAKE Recipe #11 Easy!! "YUMMY"!! 3/4 cup poppy seed 3/4 cup milk 3/4 cup butter 1 1/4 cups sugar 1 teaspoon vanilla 2 cups sifted cake and pastry flour 2 1/2 teaspoons baking powder 1/4 teaspoon salt 4 egg whites Pour boiling water over the poppy seed and drain well over a fine sieve. Cover poppy seed with 3/4 cup of milk and soak overnight. Cream the butter; add the sugar gradually and beat until light. Stir in the vanilla and poppy seed DO NOT drain seeds from the milk; beat well. Sift the flour with the dry ingredients 3 times. Add the flour gradually to the first mixture, stirring until well blended. Beat the egg whites until stiff and fold into the batter. Spoon into a buttered cake pan. Bake in a moderate over 350 degrees F. for about 30 minutes, or until done when tested. Remove from the pan and place on a cake rack. Ice with a favorite chocolate icing. From my Ukrainian Mother-Law:-) In Calgary Alberta, Canada. Mother made this at Christmas so I know this recipe is "Delicious"!! From Pattianne's "Christmas Kitchen"!!

White Christmas Squares Recipe #12 3 cups Rice Krispies 1 cup dessicated coconut 3/4 cup powdered milk 1/2 cup powdered sugar 60 g (2 oz) mixed candied fruit, chopped 60 g (2 oz) red and green candied cherries, chopped 1/4 cup raisins 125 g (4.5 oz) white vegetable shortening (Crisco is best) 125 g (4.5 oz) white chocolate chips Brush a 9 x 13" pan with oil. Line base and sides with paper. Combine Rice Krispies, coconut, powdered milk, powdered sugar, and all fruit in a large bowl. Chop up the shortening place with the chocolate in the top of a double boiler over simmering water. Stir until mixture is melted and smooth. Combine chocolate and Rice Krispie mixture. Press into the prepared pan and refrigerate until set. Remove from the pan, allow to stand for 10 minutes. Cut into squares with a sharp knife. Fay's "Christmas Kitchen"!!

Pumpkin Pie Cake Recipe #13 Easy! "YUMMY"! Cake mix recipe! 1 15 or 16 oz. can of pumpkin (not pumpkin pie filling) 1 12 oz. can of Carnation evaporated (not condensed) milk 1 cup brown sugar 3 large eggs 4 tsp. pumpkin pie spice 1 yellow cake mix (dry) 1 cup chopped nuts (walnuts or pecans, or mixture) 1 cup melted margarine or butter Mix pumpkin, Carnation milk, sugar, eggs, and spice together. Pour into a greased 9 x 13 cake pan. Sprinkle dry cake mix on top of the pumpkin mixture, then sprinkle nuts on top of cake mix, then pour melted butter evenly over the whole thing. Bake at 350 *F. for 50 minutes. Refrigerate after it cools. Serve in squares with whipped cream - "YUM"! From Pattianne's "Christmas Kitchen"!!

Easy Christmas Cookies Recipe #14 1 cup butter 1 1/2 cups sugar 2 1/2 cups flour 1/2 tsp. cloves 1 tsp. cinnamon 1 tsp. baking soda 3 eggs, lightly beaten 3 Tbsp. hot water 1 lb dates, chopped fine 1 cup nuts* *Pecans, walnuts, almonds (your choice)Cream together the butter and sugar. In a separate bowl, sift together the flour, cloves, cinnamon, and baking soda; add the butter mixture. Mix together the eggs and hot water; and add to bowl with other ingredients. Mix in the dates and the nuts Drop by spoonfuls onto a greased pan and bake at 350 degrees until brown 12-15 minutes. Fay's "Christmas Kitchen"!!

Angel Drops Low Fat! Recipe #15 2 egg whites 1/4 tsp. Salt 1 tsp. Vanilla 3/4 cup Sugar 1/2 cup dates, chopped 1 cup nuts, chopped 1 Tbsp. Flour Preheat oven to 350 degrees F. Beat egg whites until soft peaks form. Add salt and vanilla. Gradually add sugar, beating until stiff peaks form. Sprinkle dates and nuts with flour and fold into egg whites. Drop by teaspoon on greased cookie sheet. Bake for 10 to 12 minutes. From Pattianne's "Christmas Kitchen"!!

Pecan Pie Surprise Bars "YUMMY" Bars for Christmas! Easy!! Recipe #16 Base: 1 (18.25-oz.) pkg. Pillsbury Moist Supreme Yellow or Butter Flavor Yellow Cake Mix 1/3 cup margarine or butter, softened 1 egg Filling: 1/2 cup firmly packed brown sugar 1 1/2 cups dark corn syrup 1 teaspoon vanilla 3 eggs 1 cup chopped pecans Heat oven to 350F. Grease 13x9-inch pan. Reserve 2/3 cup of the dry cake mix for filling. In large bowl, combine remaining dry cake mix, margarine and 1 egg; beat at low speed until well blended. Press in bottom of greased pan. Bake at 350F. for 15 to 20 minutes or until light golden brown. Meanwhile, in large bowl, combine reserved 2/3 cup dry cake mix, brown sugar, corn syrup, vanilla and 3 eggs; beat at low speed until moistened. Beat 1 minute at medium speed or until well blended. Remove pan from oven. Pour filling mixture over warm base. Sprinkle with pecans. Return to oven; bake an additional 30 to 35 minutes or until filling is set. Cool 1 1/2 hours or until completely cooled. Cut into bars. Store in refrigerator. Makes 36 bars. "ENJOY"! SERVING SIZE: 1 Bar Calories 160 Calories from Fat 50. Fay's "Christmas Kitchen"!!

Christmas Fruitcake (with Cream Cheese Icing) "YUMMY"!! Can Freeze up to two months. Recipe #17 3 oranges 1 cup dried cranberries or cherries 3/4 cup golden raisins 1/2 cup currants 1/2 cup dried apricots, chopped 2 cups granulated sugar 1 cup butter, softened 4 eggs 1 teaspoon vanilla extract 3 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1 cup buttermilk 1 cup chopped walnuts. For the icing: 10 ounces cream cheese softened 8 tablespoons powdered sugar dried fruit for garnish. Preheat oven to 325F. Butter and flour a 10" tube pan. Grate 2 tbsp zest from oranges. Squeeze oranges to make 1 cup juice. Set aside. In medium saucepan, combine dried fruits and 2/3 cup orange juice. Bring to a boil, reduce heat and simmer for 5 minutes. Drain well, set aside. In large mixing bowl, cream sugar and butter until light and fluffy. Add eggs one at a time, then add orange zest and vanilla, beat well. Alternately add combined dry ingredients and buttermilk to the creamed mixture, beginning and ending with the flour mixture. Stir in walnuts and fruit. Pour batter into prepared pan. Bake in a 325F oven about 1 hr. 15 min. or until golden brown and a wooden pick inserted in center comes out clean. Cool in pan 10 min. Remove to wire rack, cool completely. For Icing: Beat together cream cheese and powdered sugar until smooth. Add 1/3 cup orange juice, beat well. Spread icing on cake, garnish with dried fruit. Cake can be made 5 days ahead; cover and refrigerate. Bring to room temperature 30 min. before serving. To freeze, wrap tightly in freezer wrap, heavy-duty aluminum foil or plastic freezer-safe bags. Freeze up to 2 months. Bring to room temperature 45 min. before serving. From Pattianne's "Christmas Kitchen"!!

Chocolate Rum Balls "YMMUY"!! Easy! No Bake! Recipe #18 "The holidays will sparkle brightly when you whip up a batch of these chocolate favorites!" 3 1/4 cups crushed vanilla wafers 3/4 cup confectioners' sugar 1/4 cup unsweetened cocoa powder 1 1/2 cups chopped walnuts 3 tablespoons light corn syrup 1/2 cup Rum In a large bowl, stir together the crushed vanilla wafers, 3/4 cup confectioners' sugar, cocoa, and nuts. Blend in corn syrup and rum. Shape into 1 inch balls, and roll in additional confectioners' sugar. Store in an airtight container for several days to develop the flavor. Roll again in confectioners' sugar before serving. Makes 4 dozen. "ENJOY"!! (No "sipping" on Rum LOL!!) From Pattianne's "Christmas Kitchen"!!

Nut Ball Cookies "YUM" YUM"!! Recipe #19 See "Frosty Snowballs" below! 3/4 cup ground pecans 1 cup butter, softened 1/2 cup powdered sugar 1 teaspoon vanilla extract 2 1/4 cup cake flour 1/4 teaspoon salt extra powdered sugar Stir together pecans, butter, 1/2 cup powdered sugar and vanilla, mix well. Sift flour and salt, stir into nut mixture. Chill. Roll into 1-inch balls, then roll each ball 3 times in the extra powdered sugar. Place 2 inches apart on cookie sheet. Bake at 350 F until set but not brown. Variation: Frosty Snowballs When you roll the cookies in powdered sugar, you divide the powdered sugar into three or four bowls. Then, you take three or four different colors of edible glitter and mix one color glitter into each of the bowls. Then when you roll the cookies in the sugar, they turn out all shiny and sparkly like a Christmas ornament, but they're edible:-)!! "ENJOY"!! From Pattianne's "Christmas Kitchen"!!

Recipe #20 Pumpkin Bars 2 2 cups flour 2 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 and 1/8 teaspoon cinnamon. Mix dry ingredients together. Combine 2 cups sugar, 4 eggs, 2 dashes nutmeg, 1 cup oil, 1 teaspoon vanilla and 1 can (16 oz) of Libby's pumpkin (plain). Mix well. Add dry ingredients a little at a time. Lightly grease a 13x9 pan. Bake at 350 about 40 minutes, until you see a clean toothpick. Frosting: 3 ounces cream cheese, soft 1/4 cup butter 2 cups powered sugar 1 tablespoon milk 1 teaspoon vanilla Cream the cream cheese with 2 tablespoons butter. Add sugar and vanilla. Mix well. Spread on cooled Pumpkin Bars. Fay's "Christmas Kitchen"!!

Recipe #21 Candy Cane Bread 2 cup Flour 1/4 cup Packed brown sugar 2 tsp. Baking powder 1/2 tsp. Salt 1/2 cup Margarine 1/4 cup Chopped nuts 1 Egg, beaten 1/2 cup Milk Powdered Sugar Icing (see below) Red and Green Decorator Icing (optional) Grease a cookie sheet and set aside. Stir together flour, brown sugar, baking powder and salt. Cut in margarine until mixture resembles coarse crumbs. Add the nuts. Combine the egg and milk. Stir into the flour mixture just till moistened. On a lightly floured surface, pat dough into a 10 x 7" rectangle. Cut crosswise into 1" wide strips. Twist each strip by holding both ends. Bend 1 end to form candy cane shape. Place candy canes several inches apart on cookie sheet. Bake in a 425F oven for 10 minutes or til light brown. Carefully remove to a wire rack to cool. Frost with Powdered Sugar Icing.(or Decorator Icing, if using). For Powdered Sugar Icing: In a small bowl combine 2 cups powdered sugar and enough milk to make of drizzling consistency (about 3 Tbsp) Drizzle over cooled candy canes. From Pattianne's "Christmas Kitchen"! To: LOL!! Fay's "Christmas Kitchen"!!

Recipe #22 Warm Fudge-Filled Cheesecake "Very YUMMY"!! 1/2 cup butter or margarine, softened 1/3 cup sugar 1 cup all-purpose flour 1 tablespoon vanilla, divided 2/3 cup chopped pistachios 4 (8-ounce) packages cream cheese, softened 1 1/2 cups sugar 4 large eggs 1 (12-ounce) package semisweet chocolate mini-morsels Sweetened whipped cream (optional) Garnish: chocolate shavings Beat butter at medium speed with an electric mixer until creamy; add 1/3 cup sugar, beating well. Gradually add flour, beating at low speed until blended. Stir in 1 teaspoon vanilla and pistachios. Press into bottom and 1 1/2 inches up sides of a 9-inch springform pan. Bake at 350 for 12 to 15 minutes or until golden. Cool on a wire rack. Beat cream cheese at medium speed with an electric mixer until light and fluffy; gradually add 1 1/2 cups sugar, beating well. Add eggs, 1 at a time, beating just until yellow disappears. Stir in remaining 2 teaspoons vanilla. (Do not overmix.) Pour half of batter into crust; sprinkle with chocolate morsels to within 3/4 inch of edge. Pour in remaining batter, starting at outer edge and working toward center. Place cheesecake on a baking sheet. Bake at 350 for 1 hour or until set. Cool on a wire rack 1 hour. Serve slightly warm with sweetened whipped cream, if desired. Garnish, if desired. Makes 12 servings. "ENJOY"!! Tip: Warm leftover cheesecake slices in the microwave 30 seconds before serving. Fay's "Christmas Kitchen"!!

Recipe #23 Cranberry Pecan Tarts Easy!! "YUM"!! 2 flaky pie crust mix (can use frozen thawed) 3 eggs 1 cup Corn syrup 1 cup granulated sugar 2 Tbsp. butter ( melted) 1 tsp. vanilla 3/4 cup chopped fresh or dried cranberries 3/4 cup coarsely chopped pecans Preheat oven to 350 *F. Prepare pie crust mix according to package directions. Roll out and cut into 24 (4"/10 cm) rounds. Fit into muffin or tart pans. Beat eggs lightly in mixing bowl. Add syrup, sugar, melted butter and vanilla, mixing until blended. Sprinkle cranberries and pecans in tart shells, dividing evenly. Pour filling on top, filling two-thirds full. Bake at 350*.F (180 C) for 20-25 minutes. or just until set and golden. *NOTE: Optional you can replace nuts and cranberries with 1 1/4 cups (300 ml) raisins. Fay's "Christmas Kitchen"!!

Recipe #24 Un-Baked Nanaimo Bars Very good! Layer 1: 1/2 cup butter 1/4 cup white sugar (or brown sugar) 1 egg 1 tsp. vanilla 1 tbsp. cocoa 2 cups Graham crumbs 1 cup unsweetened coconut 1/2 cup walnut pieces Layer 2: 1/4 cup soft butter 2 cups icing sugar 3 tbsp. milk 2 tbsp. custard powder Layer 3: 5 onz. semisweet chocolate 1 tbsp. butter Put butter, sugar, egg, vanilla and cocoa in saucepan over med. heat untill slightly thick. Remove from heat, mix nuts and coconut into hot mixture stir together. Pour hot mixture over Graham crumbs. mix well. Press into dish or pan. Blend butter, icing sugar, milk and custard in a bowl till smooth, spread carefully over 1st layer. Refigerate 10-15 mins. Melt chocolate and butter spread over second layer. CHILL. "ENJOY"!! From Pattianne's "Christmas Kitchen"! To Cousin Fay's "Christmas Kitchen"!!

Recipe #25 Marshmallow Pumpkin Pie 1 envelope plain gelatin 1/3 cup brown sugar (packed) 1/2 tsp. salt 1/2 tsp. cinnamon 1/4 tsp. ginger 1 1/4 cups canned pumpkin 2 eggs separated 1/3 cup milk (or light cream) 1/3 cup sugar 2 cups minature marshmallows 1 9" baked pastry shell (can use frozen pie crust) Combine gelatin, brown sugar,salt,spices, pumpkin, egg yolks and milk in saucepan. Cook over med. heat, stirring constantly untill mixture comes to a boil and slightly thick. Cool to room temperature. Beat egg whites untill stiff. Gradually add the sugar while continuing to beat. Fold into the pumpkin mixture together with marshmallows CHILL untill firm. "ENJOY"! Fay's "Christmas Kitchen"!!

Recipe #26 Christmas Snow 2 cups Cool Whip 3/4 cup sugar 1 can crushed pineapple, drained 2 large mashed bananas 2 tablespoons lemon juice 1/4 cup chopped maraschino cherries 1/2 pint sour cream 3/4 cup chopped pecans Mix all ingredients in order. Place in a dish and freeze until ready to eat. Fay's "Christmas Kitchen"!!

Recipe #27 Low Fat Pumpkin Pie Phyllo, or filo, dough is low fat, has no saturated or trans fat, and no cholesterol, making it a terrfic alternative to regular pastry. 6 sheets phyllo dough, thawed** Cooking spray 3/4 cup dark brown sugar 1/2 tsp salt 1 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground cloves 1/2 cup egg substitute or 4 egg whites 1 15-ounce can pumpkin 1 12-ounce can fat-free evaporated milk Preheat oven to 350 degrees Cut phyllo sheets in half and stack on wax paper or plastic wrap (each full length sheet is 14 x 18 inches; if you happen to have 14 x 9-inch sheets, leave whole) . Place wax paper or plastic wrap on top layer and cover with a damp towel to prevent sheets from drying out. Coat a 9-inch pie dish with cooking spray. Lay a half sheet of phyllo pastry in pie dish. Spray with nonstick cooking spray. Repeat with rest of half sheets, fanning out to form a circle. Fold and crimp edges. Weigh down with pie weights and bake for 10 minutes until slightly browned. Combine dry ingredients in a medium bowl. Beat egg substitute or egg whites with pumpkin puree. Slowly pour in evaporated milk and mix well. Add sugar and spices to pumpkin mixture and blend thoroughly. Pour into pie crust; bake for an hour, or until knife inserted in center comes out clean. Serves 8. **NOTE: Or you can use a ready-made, reduced-fat graham cracker crust instead. "ENJOY"! Fay's "Christmas Kitchen"!!

Recipe #28 Marshmallow Krispie Balls 1/2 cup eagle brand milk 1/2 cup butter 3 MacIntosh Toffee bars Melt above ingredients in a double boiler and mix well. Dip large marshmallows in the above mixture and roll in Rice Krispies. For easier handling keep the toffee mixture warm over hot water and put a tooth pick in the marshmallow. For Christmas Krispie balls use the Christmas Rice Krispies. Fay's "Christmas Kitchen"!!

Recipe #29 Chocolate Truffles "YUM" YUM"!! 2/3 cup cocoa 1/2 cup margarine 2 cups icing sugar Mix the above 3 ingredients together very well. Chill throughly. Roll into balls about 1/2 inch in diameter. Roll the balls in decorative sprinkles, coconut and graham wafer crumbs. You may need to chill the batter again as you work. Fay's "Christmas Kitchen"!!

Recipe #30 Creamy Snowballs 4 oz. cream cheese, softend (125 g.) 2 cups icing sugar (500ml) 2 tblsp. milk (30 ml) 2/3 cup semi sweet chocolate chips, melted (150ml) 1/2 tsp. vanilla (2 ml) 3 cups miniture colored marshmallows (750ml) coconut Combine first 5 ingredients together in a bowl. Beat together until smooth. Fold in marshmallows. Mix well. Chill for 30 minutes. Shape into 1 1/2 inch (3cm) balls. Roll in coconut. These freeze well. Makes about 3 1/2 dozen. Fay's "Christmas Kitchen"!!

Recipe #31 Candy Cane Cookies 1 cup butter or margarine, softend (250 ml) 1 cup icing sugar (250 ml) 1 Egg 1 tsp. Almond flavoring (5ml) 1 tsp. vanilla (5 ml) 1/4 tsp. peppermint flavoring (1 ml) 2 1/2 cups flour (600 ml) 1 tsp. Baking Powder (5 ml) 1 tsp. salt (5 ml) 1/2 tsp. red food coloring (2 ml) Mix first 6 ingredients together well. Add flour, baking powder and salt. Mix well. Divide dough into two equal halves. Add food coloring to one half, blend well. Roll 1 tsp of each color dough into ropes about 5 1/2 inches (14cm) long. Lay them side by side. Pinch ends together. Twist to form a spiral. Lay on ungreased cookie sheet. Shape to form a cane. Wreathes are easy to make also. Bake in 350 degree F. (180 degree C.) oven for about 10 minutes until pale gold. Cool on sheet about 2 to 3 minutes then remove. Makes about 4 1/2 dozen Fay's "Christmas Kitchen"!!

Recipe #32 Whipped Shortbread 1 lb. butter softend 1/2 cup cornstartch 3 cups flour 1 cup icing sugar 1 tsp. vanilla Preheat oven to 350 degrees F. Cream butter and sugar together. Add the rest of the ingredients and beat with electric beater until of wet consistency. Drop by spoonfuls onto greased cookie sheet and bake for 12 minutes. You can put 1/2 of a cherry on top to decorate or just sprinkle with Christmas sprinkles. Fay's "Christmas Kitchen"!!

Recipe #33 Granny's English Christmas Plum Pudding With Brown sugar or Hard sauce recipes to follow. 1/2 lb dark sultana raisins 1/2 lb seeded raisins 1/2 lb suet (Chopped finely) 2 lbs currants 1/2 cup mixed peel (chopped Fine) 1/2 cup bread crumbs 1/2 cup almonds, shredded 1/2 cup cider 1 cup milk 1 cup brown sugar 1/4 tsp. salt 1 tsp. mutmeg Juice and rind of 1 lemon 6 eggs 2 cups flour Mix fruit, suet, nuts, crumbs, milk, sugar and juice and rind of lemon. Let stand over night; then add beaten eggs, cider and flour sifted with nutmeg and salt. Place in pudding bowls; cover with waxed paper and boil 7 hours. Serve with Brown sugar sauce or Hard sauce. Recipes to follow below. (This pudding will keep indefinately. Boil again for 2 hours before serving.) **~~**~~**~~**~~**~~**~~**~~ Brown Sugar Sauce 1/2 cup brown sugar 1 1/2 tblsp. Flour 1/2 tsp. vanilla 1 cup boiling water 1 tblsp. butter 1/8 tsp. Sift flour with sugar and salt; add water ad cook until smooth. Remove from heat, add butter and vanilla. Serve hot. **~~**~~**~~**~~**~~**~~**~~ Hard Sauce 1/2 cup butter 2 cups powdered or confectionery sugar (Icing sugar) sifted 1/2 tsp. vanilla 1/4 tsp. lemon extract Cream butter; gradually add sugar and flavorings. Mix throughly. From my Granny's English Cook Book! Fay's "Christmas Kitchen"!!

Recipe #34 Carrot Pudding 1 1/2 cups flour 1/2 tsp. salt 1 cup brown sugar 1 cup finely chopped suet 1 cup raisins 1 egg 1 cup shopped dates 1 cup chopped nuts 1 cup grated carrots 1 cup grated potatoes 1 tsp. baking soda Beat egg, add sugar, suet, chopped fruit, grated carrots and potatoes; then add nuts and flour sifted with salt and soda. Steam or boil for 3 to 4 hours, Serve with Brown Sugar or Lemon Sauce. Fay's "Christmas Kitchen"!!

Recipe #35 Steamed Fig Pudding With lemon sauce recipe to follow. 1 cup golden syrup 1 cup sweet milk 2 cups chopped figs 2 eggs 1 cup chopped suet 3 cups flour 1 tsp. baking soda 1/2 tsp. nutmeg 1 tsp. cinnamon 1/2 tsp. salt Beat eggs, add syrup, suet, spices, salt, figs and milk. Add soda dissolved in 1 tblsp. hot water. Lastly, add flour, turn into greased pudding dish and steam 3 hours. Serve with brown sugar or lemon sauce. Lemon Sauce 5/8 cup white sugar 1 1/4 cups boiling water 1 1/4 tblsp. cornstartch 1 1/2 tblsp. butter 1 1/2 tblsp. lemon juice Few grains nutmeg Mix sugar and cornstartch; add water gradually; boil 5 minutes. Remove from heat and add butter, lemon juice and nutmeg. Fay's "Christmas Kitchen"!!

Recipe #36 Santa's Whiskers 1 cup butter or margarine softend (250ml) 1 cup sugar (250ml) 1 tsp. vanilla (5ml) 2 tblsp. milk (30ml) 2 1/2 cups flour (625 ml) 3/4 cup finely chopped candied cherries red and green (175 ml) 1/2 chopped pecans (125 ml) 1 cup flaked coconut (250ml) Mix first 7 ingredients together well. Shape into 2 rolls, 2 inches in diameter. Foll in coconut. Cover and chill overnight. Next day slice 1/4 inch (1 cm) thick. Arrange on ungreased cookie sheet. Bake in 375 F (190 degrees C) oven for about 10 to 12 minutes or until edges are lightly browned. Makes 4 to 5 dozen. Fay's "Christmas Kitchen"!!

Recipe #37 Rolled Ginger Cookies 1/4 cup butter or margarine, softend (60 ml) 1/2 cup sugar (125ml) 1/2 cup molasses(125ml) 1/3 cup water(75ml) 31/4 cups flour (750ml) 1 tsp. baking soda (5ml) 1 tsp. ginger (5ml) 1/2 tsp cinnamon (2ml) 1/4 tsp. cloves (1ml) 1/2 tsp. salt (2ml) Glaze and decorations. In a mixing bowl cream butter and sugar together. Add molasses and water. Mix in remaining ingredients. Roll out on lightly floured board. Cut dough into various Christmas shapes. Make a hole 1/2 inch(1.25 cm) from the top edge using a milk shake straw. To make lollipops, shape 1/3 cup (75ml) into a ball. Insert small wooden stick. Arrange on greased cookie sheet. Press with a glass to 1/4 inch (6mm) thick. Bake in 350 degree F. (180 degree C.) oven for 8 to 10 minutes. Cook thicker cookies a bit longer. Makes about 2 dozen shapes. Glazing and Decorating: Brush tops of cookies with warm corn syrup. Apply your choice of decorations. Fay's "Christmas Kitchen"!!

Recipe #38 Brownie Biscotti Easy! "YUM" YUM"!! 1/3 cup butter, softened 2/3 cup white sugar 2 eggs1 teaspoon vanilla extract 1 3/4 cups all-purpose flour 1/3 cup unsweetened cocoa powder 2 teaspoons baking powder 1/2 cup miniature semisweet chocolate chips 1/4 cup chopped walnuts 1 egg yolk, beaten 1 tablespoon water Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets, or line with parchment paper. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa and baking powder; stir into the creamed mixture until well blended. Dough will be stiff, so mix in the last bit by hand. Mix in the chocolate chips and walnuts. Divide dough into two equal parts. Shape into 9x2x1 inch loaves. Place onto baking sheet 4 inches apart. Brush with mixture of water and yolk. Bake for 20 to 25 minutes in the preheated oven, or until firm. Cool on baking sheet for 30 minutes. Using a serrated knife, slice the loaves diagonally into 1 inch slices. Return the slices to the baking sheet, placing them on their sides. Bake for 10 to 15 minutes on each side, or until dry. Cool completely and store in an airtight container. Makes 30 cookies (30 servings). "ENJOY"! From Pattianne's "Christmas Kitchen" to Cousin Fay's "Christmas Kitchen"!!

Recipe #39 Chocolate Toffee Trifle "YUMMY" Diabetic/Low Calorie Exchanges below: 1 (16-ounce) angel food cake 2/3 cup sugar 3 tablespoons cocoa 1 tablespoon cornstarch 1 (5-ounce) can evaporated skimmed milk 1/4 cup coffee liqueur 3 (1.4-ounce) English toffee candy bars, crushed 3 (4-serving) packages instant vanilla pudding and pie filling 3 cups skim milk 2 bananas, peeled and sliced 1 (12-ounce) container fat-free frozen whipped topping, thawed Cube cake and place in large bowl. To make chocolate sauce: combine sugar, cocoa, cornstarch, and evaporated milk. Cook over low heat until thickens. Remove from heat; add coffee liqueur, cool. Pour chocolate mixture over cake in bowl. Add crushed candy to cake mixture. In mixer, beat pudding and 3 cups skim milk until thick. Pour over angel food cake mixture. In trifle dish, layer cake mixture, banana, and whipped topping. Repeat layers, ending with whipped topping. Makes 16 Servings. "ENJOY"! Nutrition information per serving: Calories 299; Protein (g) 5; Carbohydrate (g) 61; Fat (g) 3; Calories from Fat (%) 9; Saturated Fat (g) 2; Dietary Fiber (g) 1; Cholesterol (mg) 5; Sodium (mg) 505 Diabetic Exchanges: 4 other carbohydrate, 0.5 fat Fay's "Christmas Kitchen"!!

Recipe #40 Jingle Bell Fudge 12 oz Butterscotch chips or Chocolate chips 1/2 cup Chunky peanut butter 2/3 cup Sweetened condensed milk 1/2 cup Walnuts (chopped) Combine butterscotch chips and peanut butter in top of double boiler. Place over, not boiling water until butterscotch melts; remove from water. Stir until blended; add milk and stir just until blended. Spread in foil-lined 8-inch square pan. Press chopped nuts into surface, if desired, and chill until firm. Cut into 1-inch squares. Fay's "Christmas Kitchen"!!

Recipe #41 Christmas Jell-O 2 large packages of green Jell-O 2 large packages of vanilla pudding 2 large packages of red Jell-O 1 container Cool Whip Maraschino cherries Make green Jell-O according to package instructions. Pour into large, clear glass bowl. Refrigerate and let set. Make vanilla pudding according to package instructions. Pour on top of green Jell-O layer. Refrigerate and let set. Make red Jell-O according to package instructions. Pour on top of vanilla pudding layer. Refrigerate and let set. Spread Cool Whip on top of red Jell-O. Chop up maraschino cherries and sprinkle over top of Cool Whip. *Parfaits may be used instead of glass bowl. Fay's "Christmas Kitchen"!!

Recipe #42 Banana Fruit Cake 3/4 cup Butter 2 cups Brown sugar 4 Eggs 2 1/2 cups All-purpose flour 1 cup Walnuts; chopped 3 cups Candied fruit 1 cup Pineapple 2 cups Dates; chopped 1 Tbsp. Orange juice 1 tsp. Orange rind; grated 1/2 tsp. Orange extract 1 tsp. Baking powder 1 tsp. Baking soda 1 tsp. Salt 1/4 tsp. Ground nutmeg 1/4 tsp. Ground cloves 1 tsp. Ground cinnamon 1 1/2 cups Mashed bananas Prepare two 2 loaf pans (9" x 5") and preheat the oven to 300 F. In a large bowl combine the fruit, dates, pineapple and walnuts. Dredge them with 1/4 cup of the flour. Sift the remaining flour together with the baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Set aside. Cream the butter, add the sugar and beat until the mixture is light and fluffy. Beat in the eggs, one at a time. Beat in the orange rind, orange juice and orange extract. Mash the bananas with a fork. (A food processor will tend to liquefy the bananas and this will change the texture of the cake.) Alternately stir the bananas and the flour mixture into the creamed mixture. Stir in the floured fruit and nuts. Turn into the prepared pans and bake for 2 hours and 15 minutes, or until a skewer inserted into the middle of each cake comes out clean. Cool in the pans for 20 minutes, then turn out onto racks. 12 servings. "ENJOY"! From Pattianne's "Christmas Kitchen"! TO Fay's "Christmas Kitchen"!!

Recipe #43 Impossibly Easy Pumpkin Pie 1 cup canned pumpkin (not pumpkin pie mix) 1/2 cup Original Bisquick mix 1/2 cup sugar 1 cup evaporated milk 1 tablespoon butter or margarine, softened 1 1/2 teaspoons pumpkin pie spice 1 teaspoon vanilla 2 eggs Whipped topping, if desired Heat oven to 350F. Grease 9-inch pie plate. Stir all ingredients except whipped topping until blended. Pour into pie plate. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 3 hours or until chilled. Serve with whipped topping. Store covered in refrigerator. From Pattianne's "Christmas Kitchen" To Fay's "Christmas Kitchen"!!

Recipe #44 Crustless Cranberry Pie Low Calorie/Fat With variations below: 1 cup all-purpose flour 1 cup white sugar 1/4 teaspoon salt 2 cups cranberries 1/2 cup chopped walnuts 1/2 cup butter, melted 2 eggs 1 teaspoon almond extract Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch pie pan. Combine the flour, sugar and salt. Stir in the cranberries and the walnuts and toss to coat. Stir in the butter, beaten eggs and almond extract. If you are using frozen cranberries the mixture will be very thick. Spread the batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 40 minutes or until a wooden pick inserted near the center comes out clean. Serve warm with whipped cream or ice cream. Makes about 8 servings. Amount Per Serving: Calories: 339 Total Fat: 17.9g Cholesterol: 84mg Sodium: 207mg Total Carbs: 41.6g Dietary Fiber: 2.1g Protein: 4.5g Variation: Brown sugar/Walnut topping 1/4 cup walnuts, 1/3 cup brown sugar, 2 tablespoons butter, 2 tablespoons flour mixed together. Fay's "Christmas Kitchen"!!

Recipe #45 Low Fat Pear-Cranberry Strudel Phyllo, or filo, dough is low in fat, has no saturated or trans fat, and no cholesterol, making it a terrfic alternative to regular pastry. It's light, crisp and flaky, and so long as you use butter-flavored cooking spray between layers rather than real melted butter, it's a perfect low fat choice for pies, tarts and, of course, strudels. 2 ripe pears, peeled, cored and chopped 2 tsp lemon juice 1/2 cup dried cranberries 1 tablespoon sugar 1/2 tsp cinnamon 1/4 tsp nutmeg 6 sheets 9-inch by 14-inch phyllo dough, thawed Butter-flavored cooking spray Preheat oven to 350 degrees. Spray a cookie sheet with nonstick cooking spray or lay a silicone baking mat inside. Place chopped pears in a medium bowl with lemon juice, cranberries, sugar, cinnamon and nutmeg. Stir well. Place one phyllo sheet on cookie tray and spray with butter-flavored cooking spray. Repeat with next four sheets. Lay final sheet on top. Spoon filling along length of dough sheets, leaving a border of at least 1 inch from the edges. Tuck in the short ends and roll the strudel. Bake seam side down for 25 minutes or until golden. Serves 4. Per Serving: Calories 168, Calories from Fat 12, Total Fat 1.4g (sat 0.3g), Cholesterol 0mg, Sodium 83mg, Carbohydrate 37.6g, Fiber 3.3g, Protein 1.5g Fay's "Christmas Kitchen"!!

Recipe #46 Peppermint Cheesecake Low Fat 1/2 cup low fat Honey Graham Cracker crumbs (4 sheets) 1 8-ounce package reduced fat cream cheese, softened 1 8-ounce package fat-free cream cheese, softened 1/2 cup sugar 1 egg 2 egg whites 1 1/2 tsp peppermint extract 2-3 drops red food coloring (optional) Mini candy canes to garnish Preheat oven to 350 degrees. In a sealed plastic bag, crush cracker sheets with a rolling pin to make crumbs. Spray an 8-inch springform or loose-bottomed baking pan with nonstick spray. Cover pan base and side with foil wrap. Press cracker crumbs on to base of pan. Bake for 8 minutes. In a large bowl, beat cream cheese and sugar together, mixing until smooth. Add egg and mix well. Beat in egg whites one at a time. Add peppermint extract and, if desired, food coloring to make a light pink color. Pour cream cheese mixture into pan. Place cheesecake in a shallow roasting pan. Add enough hot water to cover the base of the roasting pan. The steam will help stop the cheesecake from cracking. Bake for 30-35 minutes until center is almost set. Cool in pan for 15 minutes, then remove from pan (leaving it on the base). Cool completely on a wire rack. Refrigerate for at least 4 hours. Serve chilled. Sprinkle some crushed candy canes on top for an extra minty flavor and crunch. Makes 8 servings. Per Serving: Calories 195, Calories from Fat 73, Total Fat 8g (sat 4.4g), Cholesterol 49mg, Sodium 227mg, Carbohydrate 25g, Fiber 0.5g, Protein 5.5g Fay's "Christmas Kitchen"!!

Recipe #47 Low Fat Turkey Gravy Pan juices from turkey 1/4 cup flour 4 cups fat free, reduced sodium chicken broth 4 tbsp red wine ground black pepper to taste While your cooked holiday turkey is resting, strain the pan drippings and pour into a gravy separator. Place roasting pan on stovetop over a medium heat. You will likely need two burners. Sprinkle flour into pan and stir until golden brown. Reduce heat to low. Return defatted drippings to pan, add chicken broth and wine. Stir with a whisk until blended. Turn heat back up to medium and cook, stirring constantly, until gravy thickens. Season with black pepper if desired. Pour into a gravy boat, ready to serve. Makes 4 cups. Fay's "Christmas Kitchen"!!

Recipe #48 Easy Crockpot Cranberry Sauce 1 pound fresh cranberries 2 cups granulated sugar 1/4 cup water Combine cranberries with sugar and water in Crock Pot. Cover and cook on high 2 to 3 hours until cranberries begin to pop. Serve with turkey, pork, or chicken. Fay's "Christmas Kitchen"!!

Recipe #49 Crockpot Stuffing A moist and delicious crockpot stuffing recipe. 1 cup butter 2 large onions, chopped 2 cups chopped celery 2 tablespoons chopped parsley 8 ounces mushrooms, sliced 12 to 13 cups slightly dry bread cubes 1 1/2 teaspoonspoultry seasoning 1/2 teaspoon salt 1/4 teaspoon pepper 1 teaspoon dried leaf sage 1 teaspoon dried thyme 1/2 teaspoon ground marjoram 2 to 2 1/2 cups chicken broth 2 eggs, beaten Melt butter in a large skillet and saute onion, celery, parsley and mushrooms. Pour over bread cubes in a very large mixing bowl. Add all seasonings and toss well. Pour in enough broth to moisten; add beaten eggs and mix well. Pack lightly into a lightly greased slow cooker. Cover and cook on HIGH 1 hour; reduce to LOW and cook 4 to 7 hours longer. Serves 6. Fay's "Christmas Kitchen"!!

Recipe #50 Low Fat Eggnog 3/4 cup sugar 1/4 tsp cinnamon 1/4 tsp freshly grated nutmeg 1 egg 4 egg whites 1 1/2 cups fat free milk 1 1/2 cups fat free half-and-half 1 1/2 tsp vanilla extract 1/4 cup rum or brandy (optional)** freshly grated nutmeg to garnish Combine sugar, cinnamon and nutmeg in a large bowl. Add egg and egg whites, and beat with a mixer for 3-4 minutes. Gently heat fat free milk in a large saucepan. Gradually stir egg mixture into the hot milk. Heat, stirring constantly, until mixture is slightly thickened. Stir in vanilla extract and remove from heat. Let the milk and egg mixture cool a little before blending with fat-free half-and-half milk. Cover and chill in the refrigerator. Before serving, add rum or brandy if desired and sprinkle with freshly grated nutmeg on top. **NOTE: If you don't want to add alcohol, try a little rum extract instead.If eggnog looks a little pale, add a few drops of yellow coloring to the mixture for the full effect. Serves 4. Per Serving: Calories 272, Calories from Fat 24, Total Fat 2.9g (sat 1.4g), Cholesterol 60mg, Sodium 249mg, Carbohydrate 51.1g, Fiber 0.1g, Protein 10.9g Fay's "Christmas Kitchen"!!

Recipe #51 Cherry Delight 2 cups Graham Wafer Crumbs 1 tblsp. sugar 1/2 cup butter or Margarine. Mix above ingredients well and save out 1/2 cup for topping. Press remainder into an 8x 12 pan. Press firmly. Bake 10 mins @ 350 degrees. Whip a package of dream whip as directed or 1/2 cup whipping cream with 2 Tblsp. sugar. Mix in one package of mini marshmallows. Spread 1/2 of this mixture on cooled base. then a can of cherry pie filling and then the other 1/2 of the whipped mixture, using small spoonfuls to put on cherries and spread. Sprinkle with reserved 1/2 cup crumbs evenly. Chill over night in fridge. Fay's "Christmas Kitchen"!!

Recipe #52 Watergate Salad. This is a family favorite! 1 package mini marshmallows 1- 19 oounce can crushed pineapple 1 package Pistachio instant pudding 2 cans mandrain oranges 1 large tub Cool Whip 1 1/2 cups shredded coconut Mix all ingredients together and chill. Do not dillute the pudding powder. You can vary pudding flavours and use fruit cocktail instead of pineapple. Fay's "Christmas Kitchen"!!

Recipe #53 Apple Mince Walnut Pie "YUMMY" Easy!! 1/2 cup sugar 1 tablespoon flour 1/2 teaspoon cinnamon 1 dash nutmeg 1/8 teaspoon salt 4 cups apples, peeled and chopped 3 cups mincemeat 1/2 cup walnuts, chopped 2 tablespoons butter 1 9 inch pie crust, enough for a double crust (can use frozen) Combine sugar, flour, spices and salt in bowl. Add apples, mix lightly. Add mincemeat and walnuts, mix. Heap into pastry lined 9-inch pie pan, dot with butter. Adjust top crust, flute edges, and cut vents. Brush top crust with milk, sprinkle with sugar. Bake in 425°F oven for 50 to 60 minutes or until crust is browned and apples are tender. Cool on rack. "ENJOY"!! Fay's "Christmas Kitchen"!!

Recipe #54 Marshmallow Pumpkin Pie "YUMMY"!! 1 envelope plain gelatin 1/3 cup brown sugar (packed) 1/2 tsp. salt, 1/2 tsp. cinnamon 1/2 tsp. nutmeg 1/4 tsp. ginger 1 1/4 cups canned pumpkin 2 eggs separated 1/3 cup milk (or light cream) 1/3 cup sugar 2 cups minature marshmallows 1 9" baked pastry shell (can use frozen pie crust) Combine gelatin, brown sugar,salt,spices, pumpkin,egg yolks and milk in saucepan. Cook over med. heat, stirring constantly untill mixture comes to a boil and slightly thick. Cool to room temperature. Beat egg whites untill stiff. Gradually add the sugar while continuing to beat. Fold into the pumpkin mixture together with marshmallows CHILL untill firm. "ENJOY"! Fay's "Christmas Kitchen"!!

Recipe #55 Chocolate Ho Ho Cake 1 box Moist chocolate fudge cake mix 1 cup Sugar 2/3 cup Vegetable shortening 1/2 cup Butter 5 oz. Evaporated milk 2 tsp Vanilla extract 1 can Chocolate frosting Prepare cake mix as directed on package in a 9x13-inch pan. Chill cake thoroughly. Prepare filling mixture by creaming together the sugar, shortening, and butter. Stir in evaporated milk and vanilla. Cream till light and fluffy. Spread over chilled chocolate cake. Refrigerate until set. Melt chocolate frosting in microwave 30 seconds (until runny). Pour over the cream topping of cake and spread lightly. Let cake set in refrigerator. Fay's "Christmas Kitchen"!!

Recipe #56 Mint Fudge Sauce 4 (1 oz.) squares unsweetened chocolate 3/4 cup milk 1 cup sugar Dash of salt 1/4 cup plus 2 tbsp. butter 2/3 cup finely crushed peppermint Combine chocolate and milk in the top of a double boiler. Place over simmering water and stir frequently until chocolate melts and mixture is well blended. Stir in sugar and salt; cook about 5 minutes or until sugar is slightly thickened. Remove from heat, and add butter; stir gently until butter melts. Serve warm or cool completely and spoon into decorative jars. Cover tightly and refrigerate up to 3 weeks. Makes 2 1/2 cups. Fay's "Christmas Kitchen"!!

Recipe #57 Mint Cake Squares 1/2 cup butter 4 eggs 1 cup + 1 Tbsp flour 1 cup sugar 1 (1 lb.) can Hershey's syrup 1 tsp. vanilla Cream together butter and sugar. Add eggs, chocolate syrup, flour and vanilla. Mix together and bake in 13x9-inch pan at 350 degrees for 30 minutes. Cool completely. TOPPING #1: Mix together 2 cups powdered sugar, 1/2 cup softened butter, 2 tablespoons milk, 1 teaspoon peppermint extract. Add 4 drops of green food coloring. Spread evenly on cooled cake and refrigerate. Allow to cool long enough for topping to get firm. TOPPING #2: Melt 1 cup (6 ounces) chocolate chips with 6 tablespoons butter in double boiler. Cool. Pour over topping #1 and spread evenly. Cut into squares. Fay's "Christmas Kitchen"!!

Recipe #58 Christmas Cheesecake Cookies Crust/Topping: 1/3 Cup melted butter 1/3 Cup packed brown sugar 1 Cup flour 1/2 Cup chopped walnuts Filling: 1-8oz. package or cream cheese 1/4 Cup sugar 1 1/2 tsp. vanilla 1 egg 2 Tbls. Milk Mix brown sugar, nuts and flour. Stir in butter. [Save approx 3/4 cup of this mixture for the topping.] Press the rest into a 8"square pan. Beat the cream cheese and sugar til smooth. Beat in the remaining ingredients. Pour over the crust and sprinkle the 3/4 Cup of reserved topping on top. Bake at 350 *F. for 25 minutes. Cool and cut into tiny squares. Fay's "Christmas Kitchen"!!

Recipe #59 Cranberry-Walnut Biscuits Add the festive taste of cranberries and walnuts to your fresh-baked biscuits. Prep Time: 5 min Total Time: 15 min Makes: 10 biscuits 2 1/4 cups Original Bisquick® mix 2/3 cup milk 1/2 cup chopped dried cranberries 1/2 cup chopped walnuts 2 tablespoons sugar Heat oven to 450ºF. Stir all ingredients until soft dough forms. Drop dough by 10 to 12 spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Serve warm. High Altitude (3500-6500 ft) Heat oven to 475ºF. To make ahead: Before baking, biscuits can be covered and refrigerated up to 4 hours. Bake as directed. If dough is too sticky, gradually mix in enough Bisquick mix (up to 1/4 cup) to make dough easy to handle. Nutrition Information: 1 Serving: Calories 185 (Calories from Fat 70 ); Total Fat 8 g (Saturated Fat 1 g); Cholesterol 0mg; Sodium 390 mg; Total Carbohydrate 26 g (Dietary Fiber 1 g); Protein 3 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 6 %; Iron 6 % Exchanges: 1 Starch; 1 Fruit; 1 Fat Fay's "Christmas Kitchen"!!

Recipe #60 The Best (Do-Ahead) Turkey Gravy This recipe can be prepared up to 3 days in advance of serving, and reheated in the microwave when needed. 1 tablespoon vegetable oil 2 turkey wings (about 1 1/2 pounds, separated at the joints) 1 large onion, quartered 2 carrots, each cut into 4 pieces 2 stalks celery, each cut into 4 pieces 1 clove garlic, sliced in half 1/2 cup dry white wine (Chardonnay) 3 1/2 cups chicken broth (or two 14 1/2 ounce cans) 1/4 teaspoon dried thyme 1/2 cup all-purpose flour 3 cups water In deep 12 inch skillet, heat oil over medium-high heat until hot. Add turkey wings and cook 10 to 15 minutes or until golden on all sides. Add onions, carrots, celery and garlic, and cook 8-10 minutes or until turkey wings and vegetables are browned, stirring frequently. Transfer turkey and vegetables to a large bowl. Add wine to skillet, and stir until browned bits are loosened. Return turkey and veggies to skillet. Stir in broth, thyme and 3 cups water, heat to boiling over high heat. Reduce heat to medium-low; simmer, uncovered, 45 minutes. Strain into an 8-cup measure or a large bowl; discard solids. Let broth stand a few seconds until fat separates from meat juice. Spoon 1/4 cup fat from broth into 2-quart saucepan; skim and discard any remaining fat. Add flour to fat in saucepan; cook, stirring over medium heat until flour turns golden brown. Gradually whisk in reserved broth and cook until gravy boils and thickens slightly, stirring constantly. Pour gravy into a 2-quart container or medium bowl, cover and refrigerate. At serving time, reheat gravy and add pan drippings (and/or cooked diced giblets) from the roast turkey if you like. Gravy can be reheated in microwave prior to serving. Fay's "Christmas Kitchen"!!

Recipe #61 Christmas Bacon and Cheese Rolls Cooking time 20 mins 1 cup (250 ml) of cheddar cheese, shredded 1/2 cup (125 ml) of bacon, cooked crisply, finely crumbled 1/4 cup (65g) butter or margarine, softened 3 c. tablespoons (45 ml) shallots sliced thin (1/8 inch.) 8 slices of white or brown bread or a mixture of both StepsMix together all the ingredients except the bread. Remove crusts from bread and flatten each slice with a rolling pin. Spread each slice of bread with the mixture (approximately 1-1/2 tbsp per slice). Roll up bread slices as you would a rolled cake. With a bread knife, cut each slice into 4 rolls; set each roll with a toothpick. Place rolls on cookie sheet and cook in 400°F oven until cheese is melted (about 10 minutes). Makes 32. Fay's "Christmas Kitchen"!!

Recipe #62 Cabbage Roll Casserole Cooking time 1 hrs 30 mins Preparation time 15 mins 1 lb ground beef 1 tbsp cooking oil 1 medium chopped onion 6 slices of cooked bacon 1 tsp salt 1/8 tsp pepper 3 tbsp raw long grain rice 1 can (10 oz) tomato soup 1 soup can water 3 cups coarsely shredded cabbage In large frying pan cook bacon until crispy then put aside. Discard bacon fat. In same pan, sear ground beef in oil a few minutes then add onion, salt, pepper, rice and bacon. Mix well while gently sauteing for 2 to 3 minutes. Then add soup and water and mix well. Put raw cabbage into greased baking dish or casserole. Pour meat mixture evenly over cabbage, DO NOT stir. Bake covered for 1-1/2 hours or less at 325F. Fay's "Christmas Kitchen"!!

Recipe #63 Fay's "Christmas Kitchen"!!

Recipe #64 Fay's "Christmas Kitchen"!!

Recipe #65 Fay's "Christmas Kitchen"!!

Recipe #66 Christmas Berry Mocha Fudge 1/4 pound butter 12 oz. can of evaporated milk 3 1/2 cups of sugar 1 heaping tablespoon of instant coffee 10 ounces Hershey's Raspberry chocolate chips 2 ounces (2 squares) bittersweet chocolate 7 ounces marshmallow cream 1 teaspoon vanilla In a heavy saucepan melt the butter. Add evaporated milk, sugar, and coffee. Bring to a rolling boil, stirring constantly until the temperature reaches 235 degrees F. Remove from heat and and raspberry chocolate chips and the bittersweet chocolate. Stir the mixture until all ingredients are melted. Add the marshmallow creme and stir until blended. Stir in the vanilla. Pour into a lightly greased 9 X 13 inch pan. Cut in bite sized squares when cooled. Fay's "Christmas Kitchen"!!

Recipe #67 Delicious Christmas Squares Cooking time 5 mins Preparation time 15 mins 1 package (300 g) milk chocolate chips 1 can (300 ml) Eagle Brand condensed milk 2 tbsp (30 grams) butter or margarine 2 cups (500 ml) peanuts, unsalted 1 package (250 g) miniature marshmallows Cherries, cut into pieces (to taste) StepsMelt butter with chocolate. Add the Eagle Brand milk. In a large bowl, combine peanuts, marshmallows and cherries. Add chocolate mixture to peanut mixture. Pour into a dish (33 cm x 23 cm) with wax paper at the bottom. Refrigerate for 2 hours. Remove from dish and remove the waxed paper. Cut into squares and enjoy. Makes 20. Fay's "Christmas Kitchen"!!

Recipe #68 Fay's "Christmas Kitchen"!!

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Recipe #81 Timetable For Roasting Turkey Oven temperature 400 *F. for first 20 mins. - 1/2 hr. then lower oven to 325 F. Times for Stuffed turkey: 6-8 lb.----------- 3 to 3 1/2 hours 8-12 lb.---------- 3 1/2 to 4 1/2 hours 12-16 lb.--------- 4 1/2 to 5 1/2 hours 16-20 lb.--------- 5 1/2 to 6 1/2 hours 20-24 lb.--------- 6 1/2 to 7 hours Any Larger "fake it":)! NOTE: I cook my stuffed turkey in pre-heated oven at 375 *F for approx. 1/2 hour then lower oven temperature to 325 F. based on a 12-24 lb stuffed turkey. Spread butter or margarine, salt and pepper over the whole turkey; I use foil wrap on bottom of roasting pan with dabs of butter; cover turkey with foil, basting often. Last half hour remove foil for browning and crispy top. Fay's "Christmas Kitchen"!!