Easy Holiday Recipes

Delicious Holiday Food

CARIBBEAN CHRISTMAS RING

cherry

Cake

3 TB shortening
2 1/2 c walnuts --finely chopped
1 c all-purpose flour
1/2 c whole wheat flour
1 ts baking powder
1 ts baking soda
3/4 c butter -- softened
1 1/3 c granulated sugar
3 lg eggs
1 c sour cream or plain non-fat yogurt
1 ripe banana (mashed)
2 TB orange liqueur :

Orange Sugar Glaze
1 c confectioner's sugar- (sifted)
2 TB orange juice

Feature Box

Thoroughly grease a 10 to 12 cup microwave safe Bundt pan with shortening; sprinkle with 1/2 cup of the chopped walnuts to coat evenly.
Sift flours, baking powder and baking soda; set aside. Cream butter and sugar until fluffy; beat in eggs, one at a time. Stir sour cream or yogurt, banana and liqueur into egg mixture. Combine flour mixture with banana-egg mixture; stir in remaining walnuts. Spoon into prepared pan. Place on top of a microwave-proof bowl in center of microwave. Cook on medium for 10 minutes, then on high 5 to 7 minutes until cake tests done, turning twice. Let cake stand 15 minues. Turn out onto serving place. Let cool.

Mix sifted confectioners' sugar and orange juice until smooth. Pour glaze evenly over cake and serve.

Chocolate Chip Cookie Wreath

3/4 cup vegetable shortening - butter flavored
1 1/4 cups light brown sugar, packed
2 tablespoons milk
1 tablespoon vanilla extract
1 egg
2 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup semisweet chocolate chips
1 cup pecans - coarsely chopped
 

Icing:
1 1/4 cups powdered sugar
3 tablespoons vegetable shortening
2 teaspoons milk
1 teaspoon light corn syrup

red and green chewy candies or gum drops

Preheat oven to 375 degrees; line 4 cookie sheets with foil and lightly grease the foil. In a large bowl with an electric mixer on medium speed, beat the brown sugar, shortening, milk and vanilla extract until well blended. Beat in the egg. In a medium bowl, combine the flour, salt and baking soda. With a spoon, stir into the shortening mixture just until blended. Stir in the chocolate chips and pecans. Divide the dough into quarters; divide each quarter into 12 pieces. Roll each piece into a 1-inch ball.
Arrange the balls on the cookie sheets almost touching to form an 8-inch circle. Flatten the balls slightly with your fingers. Repeat with the remaining balls to make 3 more wreaths. Bake one cookie sheet at a time for 12 to 14 minutes, or until the wreaths are lightly browned. Do not overbake. Cool completely before removing from the cookie sheet.

Meanwhile, prepare the icing. In a small bowl with the mixer on medium speed, beat the powdered sugar, shortening, milk and corn syrup until smooth. If too thick, thin with a little milk; if too thin, add more powdered sugar. The icing may be covered and refrigerated for up to 1 week.
Makes 1 1/2 cups. Spread or pipe the icing over the cooled wreaths. Cut the red and green candies as needed for flowers and leaves. Place in clusters around the wreath. Makes 4 wreaths.

Christmas Candy

1 pound (468 gms) white chocolate
1 cup small pretzels, broken into small pieces
1 cup pecans, chopped

Melt the chocolate. Stir the pretzels and pecans into chocolate and drop by teaspoon onto waxed paper. Handy edible gift suggestion.

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