Christmas
Drinks

THE JOY OF CHRISTMAS THROUGH DRINKS THAT SPARKLE

BY

Anya Silvers

Copyright 2020 Anya Silvers

Table of Contents

Christmas Party Drinks

PRAWN COCKTAIL

HOT CHOCOLATE EGGNOG

MULLED CIDER

MINT JULEP

SPARKLING BERRY MOCKTAIL

GINGERBREAD LATTE

GRAPEFRUIT SPRITZER WITH BASIL SYRUP

NO-ALCOHOL WINTER SANGRIA

PEPPERMINT AND WHITE CHOCOLATE MOCKTAIL

POMEGRANATE APPLE MOCKTAIL

GREEN LEMON PUNCH

CRANBERRY MIMOSAS

CHOCOLATE AND PEPPERMINT MARTINIS

FRUIT MIMOSAS

WHITE CHRISTMAS MARGARITAS

ANDES MINT HOTCHATA

JACK FROSTIES

BUTTERBEER PUNCH

MOSCOW MULES

BAILEY’S AND COFFEE SLUSHIES

PEPPERMINT MIMOSAS

HARVEST MIMOSA

MULLED RED WINE

MISTLETOE MULES

CANDY CANE VODKA

POM MIMOSAS

IRISH COFFEE

ORANGE CREAMSICLE

WHITE RUSSIAN

HOT BUTTERED RUM

FISH HOUSE PUNCH

MANHATTAN

PINK NEGRONI

WINTER OLD FASHIONED

ROB ROY

HOT TODDY

FESTIVE BELLINI

CINNAMON CIDER

QUICK CRANBERRY PUNCH

CRAN-TINIS

POINSETTIA

CLASSIC CHAMPAGNE COCKTAIL

BRANDY ALEXANDER

FRENCH 75

DIRTY SNOWMAN

MULLED CIDER WHISKEY

ALMOND MILK EGGNOG

DULCE DE LECHE COCKTAIL

AVIATION COCKTAIL

SLOE GIN

FLAMING PUNCH

BONUS COOKIE RECIPES

COOKIE SUGARPLUM PIZZA

SCRUMPTIOUS APRICOT BARS

FRUITY POPCORN BARS

NANAIMO BARS

CHOCOLATE CHIP SHORTBREAD

OOEY-GOOEY S’MORES SQUARES

PEANUT BUTTER BARS

MOLASSES SQUARES

DATE & WALNUT BARS

RASPBERRY-LEMON BARS

APPLE BUTTER BARS

SUGAR BROWNIES

ORANGEY BROWNIES

CARAMEL OAT BARS

ROCKY ROAD CRUNCH BARS

CHOCOLATE CHERRY BARS

BROWNIE MALLOW BARS

APRICOT NUT BARS

SCANDINAVIAN ALMOND BARS

PUMPKIN JINGLE BARS

CHOCOLATE-CARAMEL PECAN BARS

HEAVENLY ANGEL BARS

CHOCOLATE THUMBPRINTS

GRANDMA’S SPRINGERLE

NANNY’S PIZZELLES

DATE SANDWICH COOKIES

RUGELACH COOKIES

HOLLY WREATHS

ALMOND CANDY CANES

POPCORN BALLS

DATE PINWHEELS

POLISH COOKIE BALLS

ALMOND CREAM SPRITZ

NOELS

GINGERBREAD COTTAGE

CINNAMON HARD CANDY

CANDY STRAWBERRIES

SPARKLING SUGARPLUMS

OH-SO-EASY CUT-OUTS

ITALIAN KNOT COOKIES

CHOCOLATE-ALMOND FINGERS

ALMOND SANDIES

CINNAMON-SUGAR PINWHEELS

TWO-TONE ICEBOX COOKIES

JAM TURNOVERS

VIENNESE CRESCENTS

CARAMEL-COFFEE TASSIES

GRANDMA’S BUTTER FINGERS

RASPBERRY LINZER TARTS

CREAM-FILLED PECAN SNAPS

PECAN ICEBOX COOKIES

CHOCOLATE CHERRY DELIGHTS

OATMEAL DROP COOKIES

PEANUT BUTTER PINWHEELS

CORNY CRUNCH BARS

MARBLED CHEESECAKE BARS

PEANUT BUTTER SNOWBALLS

MERRY CHRISTMAS COOKIES

PECAN PIE BARS

CHEWY CEREAL BARS

CLUB CRACKER GOODIE BARS

EASY ALMOND SPRITZ

PEANUT BUTTER MELTAWAYS

GRAHAM KRINGLES

ANGEL MERINGUES

SANTA COOKIES

QUICK FRUITCAKE BITES

PEANUT BUTTER & JAM BARS

DOUBLE CHOCOLATE BROWNIES

BUCKEYE BROWNIES

ITALIAN CHOCOLATE COOKIES

LAYERED MINT CHOCOLATE FUDGE

CHOCOLATE PEPPERMINT DROPS

CHOCOLOTTA PIZZA

BROWNIE PIZZA SLICES

CARAMEL PECAN TURTLES

CREAMY CHOCOLATE PECANS

Christmas Party Drinks

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PRAWN COCKTAIL

Cook Time: 20 Minutes II Serves: 4

An American denial exemplary; I made huge number of these in my folks' bar during the 80s. Prawn mixed drink is nostalgic, retro, and simply a smidgen naff, however in a truly splendid way. Individuals love it, and, if it's progressed nicely, it's consistently vital.

INGREDIENTS

olive oil

cayenne pepper

½ an iceberg lettuce

1 ripe avocado

2 ripe tomatoes

½ a cucumber

10 large raw shell-on king prawns

2 sprigs of fresh mint

1 punnet of cress

1 clove of garlic

150g cooked little prawns

100g brown shrimps

200g quality smoked Salmon

MARIE ROSE SAUCE

3 tablespoons natural yoghurt

1 tablespoon tomato ketchup

1 splash of Worcestershire sauce

1 splash of brandy

3 tablespoons Mayonnaise

1 lemon

DIRECTIONS

Take a large pan and drop over medium flame with 1 tablespoon of oil and prepare sure to crush properly the unpeeled garlic using a garlic crusher. Sprinkle just a pinch of cayenne and include the king prawns. Cook for three to four minutes, or till it cooks properly, turning halfway, then take off of the flame.

To prepare the Marie Rose sauce, simply combine together the mayo, yoghurt, Worcestershire sauce, ketchup and brandy, post which put in a little cayenne pepper and lemon juice, for extra taste, and season it perfectly through black pepper and sea salt.

Deftly slice the lettuce. Pare and destone the avocado, then chop along the tomatoes and cucumber and distribute among cute glasses, dishes or bowls. Time to include the smaller mint leaves and clip over pinches of cress. Split up the cooked little prawns, shrimps and delicate waves of salmon, then drop a spoonful of Marie Rose sauce and sprinkle with a pinch of cayenne keeping parallel to the pan. Put in two king prawns in all the portions for a grand closure, and serve along lemon wedges for squeezing over. Buttered bread served as side dish is at all times going to be a treat, as well

Note: The great thing regarding this recipe is that it’s very versatile. You can utilize every day frozen prawns, which are scrumptious, or buy yourself some lobster or freshly chosen crabmeat and truly dress it up. Have a blast!

NUTRITIONAL INTAKE PER SERVING

Calories: 451 II Total Fat: 36g II Protein: 31g II Carbs: 8g II Sugar: 7g II Salt: 4g II Fibre: 2g

HOT CHOCOLATE EGGNOG

Prep Time: 5 Minutes || Cook Time: 2 Minutes II Serves: 4

This non-alcoholic beverage is ideal for youngsters and all children on a fundamental level. A superb and warm serving for both Thanksgiving and Christmas.

INGREDIENTS

4 cups light eggnog

Whipped cream for topping

2 cups white chocolate chips

Sprinkles for topping

DIRECTIONS

Put in eggnog and white chocolate into a medium pot. Warm over low flame but do not let it achieve boiling; let it simmer till chocolate melts, one to two minutes.

Mix properly and pour drink into serving cups. In a swirling manner pour whipped cream on top and garnish using sprinkles. Have a blast!

MULLED CIDER

Prep Time: 10 Minutes || Cook Time: 4 Hours II Serves: 4

Mulled cider is a must have in your Christmas beverages list. The fragrance of apple cider with warm flavors like cinnamon makes the ideal fall and winter state of mind. It is delectable and great for the chilled climate.

INGREDIENTS

1 gallon fresh apple cider

1 (1 ½-2 inch) piece fresh ginger

6 (3-inch) cinnamon sticks

1 medium orange, cut into ¼-inch slices

4 star anise

Orange slices, for serving (optional)

1 tablespoon whole cloves

DIRECTIONS

Take a slow cooker and put in apple cider, cloves, ginger, orange pieces, cinnamon sticks, and star anise.

Cover and let it cook slowly over low flame for four hours.

Time to strain juice via a granular mesh sieve. Distribute the warm drink among the glasses, and garnish using orange slices, some star anise, and cinnamon sticks. Have a blast.

MINT JULEP

Prep Time: 15 Minutes II Serves: 4

This formula is a basic touch of the exemplary julep drink. Put in some peppermint flavor to the first strategy, and you have a minty touch ideal for these special seasons.

INGREDIENTS

2 tablespoon peppermint simple syrup

4 ½ cups cranberry ginger ale

4 ½ candy canes for garnish

4 ½ sprigs fresh pine for garnish

1 cup crushed ice

DIRECTIONS

Distribute peppermint syrup among the bottom of four glasses.

Put in crushed ice and pour on cranberry ginger ale. Add peppermint sprigs and candy canes in all the drinks. Have a blast.

SPARKLING BERRY MOCKTAIL

Prep Time: 10 Minutes II Serves: 4

It is a brilliant mocktail to Have a blast all year, however its tones broadcast Christmas, so why not top off with glasses of this beverage?

INGREDIENTS

1 cup apple cider

Crushed ice

2 cups sparkling water

2 oz combined berry syrup

DIRECTIONS

Distribute berry syrup and apple cider among four glasses. Top with crushed ice followed by sparkling water.

Garnish using berries (of your liking) and Have a blast.

GINGERBREAD LATTE

Prep Time: 10 Minutes || Cook Time: 3 Hours II Serves: 4

Gingerbread is an all-around adored flavor for Christmas; why not attempt it in a latte. This velvety beverage is moderate cooked to extricate all the great flavors from a blend of flavors.

INGREDIENTS

4 cups whole milk

3 cups brewed strong coffee

4 cinnamon sticks

1/3 cup granulated sugar

1/2 tsp ground allspice

1/4 tsp ground cloves

1 tsp nutmeg powder

Whipped cream

2 tsp ginger powder

Caramel sauce

Mini gingerbread sweets

DIRECTIONS

Put in all ingredients excluding for topping ones in a slow cooker; Mix properly.

Cover cooker; let it cook over high setting for almost three hours or over low setting for four hours.

Distribute drink among the mugs. In a swirling manner pour whipped cream on top, and then caramel sauce.

Garnish using gingerbread sweets and Have a blast!

GRAPEFRUIT SPRITZER WITH BASIL SYRUP

Prep Time: 10 Minutes + 1.5 Hours Chilling || Cook Time: 25 Minutes II Serves: 4

I love to serve this beverage with a firm chicken wings shower in a sweet, fragrant sauce. The citrus-basil flavor delivers sweet, lively notes for a loosening up second.

INGREDIENTS

1 cup water

1 cup fresh basil leaves

3 (12 oz) cans ginger soda

1 cup granulated sugar

1 grapefruit, juiced

¼ cup basil syrup

Basil sprigs for garnish

2 cups crushed ice

Grapefruit slices for garnish

DIRECTIONS

First, prepare the basil syrup. Pour in water and add sugar to a small pot and drop over medium flame. Let it boil till sugar entirely dissolves, two minutes. Turn the flame off.

Mix in basil leaves and let steep for twenty minutes. Strain syrup and throw away basil leaves.

Pour syrup into a container, cover, and let it cool for one to two hours.

For spritzer, Put in all ingredients (including basil syrup) into a jar excluding for garnishing ones. Mix properly and pour drink into glasses.

Garnish using basil leaves, grapefruit slices, and Have a blast.

NO-ALCOHOL WINTER SANGRIA

Prep Time: 10 Minutes + 1 Hour to Chill || Cook Time: 45 Minutes II Serves: 4

Who doesn't cherish a touch of sangria for these special seasons? Beforehand, I facilitated visitors that favored non-alcoholic sangria and had difficulties satisfying them. This formula spared me numerous terrible gatherings and earned me a decent sangria lauds post that.

INGREDIENTS

2 grapefruits, sliced

1 cup cranberries

1 cup orange juice

2 oranges, sliced

16 oz pomegranate juice

2 (12 oz) grapefruit sparkling water

Fresh cranberries

Cinnamon sticks

2 chai tea bags

Star anise

DIRECTIONS

Before you start keep in mind to pre-flame the oven 400 degrees F.

Line a baking sheet using a parchment paper and arrange oranges, grapefruit, and cranberries on top. Let it bake till cranberries burst, thirty to forty minutes.

In the meantime, pour orange and pomegranate juices into medium pot and bring to a boil.

Put chai tea bags in a large jar and pour juice on top. Steep for five minutes and take off the tea bags.

Add baked fruits to the juice and refrigerate for a minimum of two hours.

To serve, pour drink into four glasses till the hallway point and top with grapefruit sparkling water. Garnish using cranberries, cinnamon sticks, and star anise. Have a blast!

PEPPERMINT AND WHITE CHOCOLATE MOCKTAIL

Prep Time: 10 Minutes + 1 Hour to chill II Serves: 4

This beverage goes down so easily with peppermint clues to keep you warm. Have a blast with the mind-set of white Christmas.

INGREDIENTS

White chocolate syrup

Crushed ice

3 oz hot white chocolate

2 oz peppermint coffee creamer

Crushed peppermints for garnish

DIRECTIONS

Chill four martini glasses for one hour.

Take two plates and pour white chocolate syrup on the first plate as well as crushed peppermint on the second plate.

Immerse edge chilled glasses in syrup and then Immerse crushed peppermint to prepare a lovely rim on glasses.

Put in hot white chocolate, crushed ice, and coffee creamer into a cocktail shaker. Cover and shake potently for about ten seconds or until well-combined.

Pour drink into glasses and Have a blast.

POMEGRANATE APPLE MOCKTAIL

Prep Time: 10 Minutes II Serves: 4

Apples and pomegranates consolidate well for a phenomenal fall drink. This mocktail is one of my top picks for Thanksgiving, and I trust you'll cherish it as well.

INGREDIENTS

Crushed ice

4 tablespoon cranberry juice

4 tablespoon grenadine

4 cups apple cider

2 tablespoon lemon juice

Pomegranate seeds for garnish

Apple slices for garnish

DIRECTIONS

Put crushed ice into a cocktail shaker and top with a quarter each of cranberry juice, lemon juice, grenadine, and apple cider. Cover and potently shake till it mixes properly.

Pour drink into a serving glass and prepare 3 more drinks following the same way.

Garnish using pomegranate seeds and apple slices. Have a blast!

GREEN LEMON PUNCH

Prep Time: 15 Minutes II Serves: 4

I love this zesty, shimmering mocktail that is fantastic for Christmas and child parties. Welcome, Christmas, with so much liveliness.

INGREDIENTS

4 cups water

1 (0.13-oz.) packet lime lemon mix

3 cups lemon-lime soda

2 cups pineapple juice

4 cups crushed ice

2 cups sparkling water

Lime wedges, for rimming

1 cup ginger ale

Green sanding sugar, for rimming

Cherries for garnish

DIRECTIONS

In big pitcher, combine water and Kool-Aid mix.

Transfer Kool-Aid to large punch bowl and Put in remaining ingredients excluding for rimming and garnishing ones. Combine well.

Run lime wedges along the edges of four drinking glasses. Pour green sanding sugar on a platter and Immerse glass edges in to make a lovely design on the glasses.

Utilize a skimmer to get drink into glasses, Garnish using cherries, and Have a blast.

CRANBERRY MIMOSAS

Prep Time: 10 Minutes II Serves: 4

The shade of this beverage unmistakably declares Christmas. By consolidating cranberry juice with champagne, you make an inviting beverage that everybody will cherish.

INGREDIENTS

1 cup sweetened cranberry juice

4 small sprigs fresh rosemary

12 fresh cranberries

A bottle Cava

DIRECTIONS

Distribute cranberry juice among four champagne flutes and top with Cava.

Garnish using one rosemary sprig and three cranberries for each glass. Serve.

CHOCOLATE AND PEPPERMINT MARTINIS

Prep Time: 15 Minutes + 15 Minutes Freezing Time II Serves: 4

We love introducing sweet sticks to kids for Christmas. For the childs at heart, on the most fundamental level, these martinis bring back fun recollections of your adolescence. Prepare sure to taste as far as possible and enjoy the chocolate uncovering.

INGREDIENTS

½ cup chocolate syrup

2 tablespoon heavy cream

Crushed ice

½ cup vodka

2/3 cup white chocolate liqueur

¼ cup peppermint schnapps

¼ cup crushed candy canes

3 small candy canes

DIRECTIONS

Rim three martini glasses using some chocolate syrup and crushed candy canes.

Transfer rest of chocolate syrup to the bottom of glasses and in a swirling manner pour to coat up to one-third of glasses. Put drinks in freezer while you prepare drink.

In a cocktail shaker, put crushed ice, vodka, heavy cream, chocolate liqueur, and schnapps. Cover and shake properly.

Distribute drink into glasses and Garnish using candy canes. Have a blast!

FRUIT MIMOSAS

Cook Time: 25 Minutes II Serves: 4

This drink comes together quickly like many others, but I like this option a lot because it offers you some fruits to chew. It almost feels like having all of Christmas in your mouth.

INGREDIENTS

1 cup pomegranate seeds

2 green apples, cored and chopped

1 cup green grapes, halved and deseeded

1 cup sparkling grape juice, cold

1 cup whole fresh cranberries

1 (750ml.) bottle Cava, cold

DIRECTIONS

Put all fruits into a large pitcher, top with grape juice, and Cava; Mix properly.

Pour drink into serving glasses, add fruits to the top, and Have a blast

WHITE CHRISTMAS MARGARITAS

Cook Time: 20 Minutes II Serves: 4

These margaritas have a slight twist on flavor – it uses coconut milk in lieu of heavy cream. Afterward, the other ingredients create that tangy pinch, as you Have a blast.

INGREDIENTS

1 lime wedge

4 cups crushed ice

1 ½ cups silver tequila

3 tablespoon white sanding sugar

1 2/3 cups coconut milk, unsweetened

1 cup triple sec

Cranberries for garnish

¼ cup lime juice

Lime slices for garnish

DIRECTIONS

Run lime wedge along the edge of four serving glasses. Pour sanding sugar on plate and Immerse glass edges to create a lovely design. Drop aside.

In blender, combine tequila, crushed ice, lime juice, coconut milk, and triple sec. Process till it turns smooth.

Pour drink into glasses and Garnish using cranberries and lime slices. Have a blast .

ANDES MINT HOTCHATA

Cook Time: 15 Minutes II Serves: 4

Since long, we've been in awe of Andes chocolate desserts. It is dazzling to transform Christmas gifts like these confections into special servings. Have a blast with this Hotchata on a chilly winter day; the glow of hot cocoa and peppermint from the desserts will calm you well.

INGREDIENTS

2 cup whole milk

½ cup semisweet chocolate chips

¼ cup peppermint schnapps

1 cup RumChata

2 tablespoon unsweetened cocoa powder

Whipped cream

2 tablespoon granulated sugar

Whole Andes

A pinch salt

Chopped Andes

Chocolate sauce

DIRECTIONS

In small pot, Put in whole milk and warm over low flame.

Mix properly cocoa powder and sugar until appropriately dissolved. Combine in chocolate chips until melted. Put in schnapps and RumChata; combine well and turn the flame off.

Pour drink into four large serving mugs and in a swirling manner pour whipped cream on top.

Drop some whole Andes to the side of whipped cream and dust some chopped Andes on top of cream. Finally, in a swirling manner pour chocolate sauce on top and Have a blast.

JACK FROSTIES

Prep Time: 15 Minutes II Serves: 4

Fly of tones gets me thrilled energized. This fluorescent/neon blue-green beverage brings the eruption of Christmas lights directly inside.

INGREDIENTS

Lemon wedge for rimming

6 cups crushed ice

1 cup Prosecco

1 cup vodka

½ cup lemonade

White sanding sugar for rimming

½ cup Blue Curacao

DIRECTIONS

Line with lemon wedges along edge of four serving glasses. Pour sanding sugar on a plate and Immerse glass edges in sugar to create lovely designs on surface of glasses.

In blender, put in lemonade, crushed ice, Prosecco, vodka, and Blue Curacao. Blend properly till it turns slushy.

Pour drink into serving glasses and serve instantly.

BUTTERBEER PUNCH

Prep Time: 15 Minutes II Serves: 4

It is cliched to serve beer bottles for Christmas. Prepare your beverage all the more energizing with this imaginative buttercream-lager mix.

INGREDIENTS

2 cups heavy cream

2 tablespoon melted butter

Butterscotch syrup for topping

1 tsp pure vanilla extract

Gold sanding sugar for topping

3 (12 oz) cans seltzer

2 tablespoon packed brown sugar

6 (12 oz) cans cream soda

3 ½ cups vanilla vodka

DIRECTIONS

Prepare punch topping. Put heavy cream into medium bowl and whisk using electronic mixer till it turns fluffy. Put in vanilla, brown sugar, and whisk again till it mixes properly. Pour in butter and combine well. Sprinkle with gold sanding sugar and drop aside.

For punch, take a large bowl, and combine soda, seltzer and vodka. Combine well.

Drop spoons full of punch topping on top and let it rest one minute to sizzle slightly.

Sprinkle some butterscotch topping on edges of four beer cups. Use a skimmer to get punch into mugs. Cautiouslyput some punch topping on drink and in a swirling manner pour butterscotch syrup on top. Serve.

MOSCOW MULES

Cook Time: 15 Minutes II Serves: 4

You'll cherish Moscow Mules for summer due to its reviving feel. Nonetheless, for winter, they serve right as well. The expansion of ginger, lime, and mint to the beverage provides flame to the body during the chilly climate.

INGREDIENTS

Crushed ice blocks

4 oz vodka

2 (12 oz) can ginger beer

Lime wedges for garnish

2 oz fresh lime juice

Fresh mint leaves for garnish

DIRECTIONS

Take four copper cups and drop ice to brim. Distribute lime juice and vodka on top. Portion ginger beer on top.

Garnish using lime wedges and mint leaves. Serve.

BAILEY’S AND COFFEE SLUSHIES

Prep Time: 15 Minutes II Serves: 4

Any coffee aficionados here? When considering innovative approaches to drag espresso as the day goes on, these slushies are what you require. Combined with Bailey's, the taste and flavor bring you on as the day progresses.

INGREDIENTS

3 cups cold-brew coffee

¼ cup Baileys Irish Cream

½ cup whole milk

¼ cup vodka

Caramel sauce for garnish

Whipped cream for garnish

Chocolate sauce for garnish

DIRECTIONS

Fill an ice tray with two and half cups of cold coffee and drop in freezer for three hours or till it turns solid.

Now, take a blender, and put in coffee ice cubes, Irish cream, remaining coffee, vodka, and whole milk. Process till it turns smooth.

Sprinkle caramel and chocolate in tall serving glasses and Distribute drink among glasses.

In a swirling manner pour whipped cream on top and then extracaramel and chocolate sauces. Have a blast!

PEPPERMINT MIMOSAS

Cook Time: 15 Minutes II Serves: 5

Using a peppermint in mimosas might not come across as a regular, but try this drink. You’ll be grateful for a nouveau way to Have a blast candy canes.

INGREDIENTS

¼ cup chocolate syrup

2/3 cup peppermint schnapps

A bottle prosecco

4 candy canes, whole

3 candy canes, crushed

DIRECTIONS

Line the edges of six champagne flutes with chocolate syrup and crushed candy canes.

Distribute schnapps among flutes and top with prosecco.

Put a candy cane in all the flutes and serve.

HARVEST MIMOSA

Prep Time: 10 Minutes II Serves: 4

Harvest mimosa follows the topic of expressing appreciation to God for an incredible reap towards the year's end. A few plans call for hacked apples and cranberries in the beverage, however I incline toward a smooth one. Thus, we determine the required fruity flavor from natural product juices.

INGREDIENTS

½ gallon apple cider

1 bottle prosecco

1 (32-oz) container cranberry juice

DIRECTIONS

Take 4 flutes and divide apple cider and cranberry juice in them. Top with prosecco and Have a blast.

MULLED RED WINE

Prep Time: 10 Minutes || Cook Time: 10 Minutes || Serves: 4

Put in flavor to red wine and modify the game. Check out the recipe.

INGREDIENTS

1 (750 ml) bottle good red wine

¼ cup honey

½ cup brandy

3 cinnamon sticks + extra for garnish

1 orange, sliced into rounds + extra for garnish

6 whole cloves

3 star anise + extra for garnish

DIRECTIONS

Put all ingredients into medium pot and simmer over low flame for ten minutes.

Pour the drink into four serving glasses and Garnish using some cinnamon sticks, orange slices, and star anise.

MISTLETOE MULES

Prep Time: 7 Minutes II Serves: 4

Zesty juices, pomegranate seeds, ginger beer, candy canes, and we won’t be left depending only on the mistletoe

INGREDIENTS

Crushed ice blocks

2 oz fresh lime juice

4 oz vodka

2 (12 oz) can ginger beer

4 crushed candy canes

4 whole candy canes for garnish

½ cup pomegranate seeds

Fresh mint sprigs for garnish

DIRECTIONS

Fill 4 copper cups with ice to brim. Distribute other ingredients on top, in repetitive succession, and Garnish using candy canes or mint sprigs. Have a blast.

CANDY CANE VODKA

Prep Time: 10 Minutes II Serves: 4

Get some candy canes, vodka, and let’s prepare something exhilarating. There are many drinks that we can prepare with candy canes.

INGREDIENTS

1 lemon wedge

Ice cubes

20 candy canes, broken into chops

2 candy canes, crushed

4 cups red vodka

4 whole candy canes garnish

DIRECTIONS

Rub lemon wedge on edges of 4 glasses. Pour crushed candy canes on a platter, Immerse in glasses, and twist to create a lovely design on edges of glasses.

Distribute ice cubes and vodka among glasses. Insert a candy cane into each glass and Have a blast

POM MIMOSAS

Prep Time: 10 Minutes II Serves: 4

A drink specially meant for the ladies - my sisters, mom, and I prefer to relax often with these mimosas. It’s at all times a nice idea for Christmas too.

INGREDIENTS

1 cup sweetened pomegranate juice

Pomegranate seeds for garnish

Lime wedges for serving

A bottle Cava

DIRECTIONS

Take four champagne flutes and distribute pomegranate juice, top with champagne and Garnish using pomegranate seeds.

Serve mimosas using lemon wedges.

IRISH COFFEE

Prep Time: 10 Minutes II Serves: 4

Another wonderful way to Have a blast with coffee! This is a classic preparation sure to be added to your Christmas beverages list.

INGREDIENTS

4 cups hot water

½ cup Irish whiskey

2 cups brewed coffee

4 tsp light brown sugar

1 cup heavy cream for topping

Chocolate shavings for garnish

DIRECTIONS

Distribute hot water between 4 mugs and top with sugar; Mix properly to dissolve sugar. Combine in whiskey and coffee.

Put in heavy cream to a bowl and use an electronic mixer to whisk cream till soft peaks are visible. Top drink with heavy cream.

Garnish using chocolate shavings and serve.

ORANGE CREAMSICLE

Cook Time: 10 Minutes II Serves: 4

Doesn’t everyone just love orange and cream popsicles? Have you experienced the combo as a mimosa yet? You’ll love this!

INGREDIENTS

1 orange wedge

1 cup orange juice

1 tablespoon heavy cream

¼ cup yellow sanding sugar

A bottle prosecco

Orange slices for garnish

DIRECTIONS

Line the edges of four champagne flutes with orange wedges and sanding sugar.

Take a tall glass and put in heavy cream and orange juice; combine well and distribute among champagne flutes. Top with prosecco.

Garnish using orange slices and have a blast.

WHITE RUSSIAN

The White Russian came into limelight during the '60s when someone added a hint of cream to the Black Russian. The White Russian is both debauched and easy to prepare.

INGREDIENTS

50ml Grey Goose vodka

25ml double cream

25ml coffee liqueur

DIRECTIONS

Shake together the vodka and coffee liqueur over ice, then strain properly into a glass with extra ice.

Shake up the double cream continually for ten seconds, then gently pour it into the glass over the back of a spoon so that it forms a layer on top.

HOT BUTTERED RUM

Hot buttered rum is one of the most popular winter beverages and it's awe-inspiring in both taste and the blend. It is both sweet and warm, which is only the sort of consolation you require on the coldest days of the year.

INGREDIENTS

10g unsalted butter

25ml apricot brandy

3 whole cloves

50ml Bacardi 8 rum

100ml unsweetened cloudy apple juice

1 whole nutmeg, for grating

1 orange

DIRECTIONS

Melt the butter in a medium pan over low flame, mix in the apple juice, rum, brandy and cloves, then deftly grate in 1 small spoon each of nutmeg and orange zest.

Take into a flame proof glass, discarding the cloves, and keep in mind to serve warm tagging along additional grated nutmeg and zest.

Not e : When ready to pour, keep in mind the water isn't boiling since it may ruin the flavors of the drink

FISH HOUSE PUNCH

INGREDIENTS

25ml Bacardi 8 rum

10ml spiced sugar syrup (see below)

½ a lemon

12.5ml Cognac

1 orange

SPICED SUGAR SYRUP

25ml Earl Grey tea (cold)

4 tablespoons demerara sugar

12.5ml apricot brandy liqueur

1 cinnamon stick

1 star anise

2 cloves

DIRECTIONS

To prepare the spiced sugar syrup, put in the sugar in a small pan with 2 tablespoons of water, the cinnamon stick, star anise and cloves. Place over medium-high flame and allow it to come to a boil, leave bubbling away until the sugar has dissolves, then take off of the flame and place aside to cool, discarding the spices. This much amount will provide you sufficient syrup for approximately six cocktails, but you can simply scale up, storing the syrup in an airtight jar for a few weeks.

For personal punch, simply mix the rum, tea, Cognac, liqueur, ten ml of sugar syrup and the lemon juice together over ice for ten seconds, then strain properly into a glass with more ice. Use a speed-slicer to Put in a strip of orange Pare to garnish, and Have a blast.

MANHATTAN

INGREDIENTS

50ml rye whiskey

12.5ml dry vermouth

2 dashes of orange bitters

12.5ml Martini Rosso (red vermouth)

1 orange

DIRECTIONS

Mix together the whiskey, vermouths and bitters over ice, and strain properly into a chilled Martini glass. Use a speed-slicer to put in a strip of orange Pare to garnish.

Since the main cocktail ingredient in this is entirely made up of booze (we love that), it means this is the flawless cocktail recipe to batch prepare, either to get ready for a gathering or to give as a gift to some close friends or family. If you’re serving up manhattan drinks at once, just remember that ice melts quickly and it’s still prudent to stir it up in mini batches, so you don’t dilute the combination too much.

PINK NEGRONI

INGREDIENTS

25ml Bombay Sapphire gin

25ml Campari or bitter liqueur

5 whole pink peppercorns

25ml Martini Rosso (red vermouth)

1 blood or regular orange

DIRECTIONS

These quantities prepare one delicious cocktail, but as you require to leave this to steep overnight, it’s well worth preparing a big batch to get ready for a gathering, or for gifting. And, also, if you want to prepare a classic Negroni, ignore the peppercorns and steeping stage.

To add extra flavour to your Negroni, just combine the gin, vermouth, Campari or bitter liqueur and peppercorns together and leave overnight, or for some days, so that the flavours infuse, giving you a light, sweet, bitter, spicy tangent to your cocktail. Stir into a glass of ice and put in a fresh slice of orange to garnish.

WINTER OLD FASHIONED

INGREDIENTS

60ml quality bourbon

2 dashes of chocolate bitters

1 teaspoon maple syrup

1 orange

DIRECTIONS

Simply pour the bourbon, maple syrup and bitters (you can also utilize Angostura or orange bitters, in case you prefer) into your glass with a few chunky ice cubes and stir lightly for twenty five seconds, or until combined, keeping in mind not to shard the ice.

Use a speed-slicer to put in a strip of orange slice to garnish.

ROB ROY

INGREDIENTS

50ml blended Scotch whisky

1 dash of Angostura bitters

20ml Martini Rosso (red vermouth)

1 or 2 ripe cherries

DIRECTIONS

Simply mix together the whisky, vermouth and bitters over ice, and strain into a glass.

Garnish using a cherry, or two.

HOT TODDY

INGREDIENTS

1 lemon

15ml runny honey

50ml blended Scotch whisky

1 stick of cinnamon

DIRECTIONS

Squeeze twenty ml of lemon juice into a flame proof glass, Put in the whisky and honey, then mix in hundred ml of boiling kettle water till the point the honey dissolves.

Serve garnished along a cinnamon stick and a slice of lemon.

FESTIVE BELLINI

INGREDIENTS

20ml peach purée or crème de pêche (peach liqueur)

20ml orgeat syrup (almond syrup)

½ a lemon

Prosecco

DIRECTIONS

Shake the peach purée or liqueur, orgeat syrup and fifteen ml of lemon juice together over cubes of ice, then pour into a clean Champagne flute.

Top up using chilled Prosecco.

CINNAMON CIDER

Cook Time: 1 Hour 10 Minutes II Serves: 25-30

INGREDIENTS

1 gallon apple cider

2⁄ 3 cup sugar

2 teaspoons whole allspice

2 teaspoons whole cloves

2 cinnamon sticks, 3 inches long

2 oranges, studded with cloves

DIRECTIONS

In 4-quart Dutch oven, flame all ingredients excluding oranges to boiling; reduce flame. Cover; simmer for fifteen to twenty minutes.

Strain punch through sieve or colander. Pour into small flame proof punch bowl. Let float oranges in a bowl. Serve hot.

For Cinnamon Cider Floats: Prepare cider as directed—excluding omit oranges along cloves. Drop a scoop of cinnamon or vanilla ice cream in each of thirty two large serving mugs; Put in hot cider and Garnish using extra cinnamon sticks if required.

Note: Take out the slow cooker to help you with the holidays. When serving hot cider at a holiday gathering, pour flame cider into a slow cooker set over Low setting, and allow the guests to help themselves. In case you desire to keep the hot cider in the kitchen, keep the cider in an appealing saucepan right on the stove over low flame. Invite the guests into the kitchen to ladle into their mugs themselves.

QUICK CRANBERRY PUNCH

Cook Time: 15 Minutes II Serves: 20-24

INGREDIENTS

1 can (12 oz) frozen lemonade concentrate, thawed

1 bottle (64 oz) cranberry juice cocktail, chilled

4 cans (12 oz each) ginger ale, chilled

1 and 1 ⁄ 2 cups cold water

Ice ring (see below) or ice

DIRECTIONS

In a pitcher, combine lemonade concentrate and water.

Just before serving, drop lemonade into big punch bowl. Mix in cranberry juice cocktail and ginger ale. Put in ice ring.

For Ice Ring:  Prepare a frosty ice ring by filling a ring mold or fluted tube cake pan with crushed ice (the mold should be smaller than your punch bowl). Slice fruit such as limes, lemons, oranges and starfruit into 1 ⁄ 2-inch slices; arrange in the ice so the fruit sticks out of the top of the mold. Or slice citrus pare into star shapes, using tiny cookie cutters. Freeze the mold for fifteen minutes, then slowly put in cold water, some of the punch or fruit juice to fill the mold. Freeze overnight or till it turns solid. When it’s time to serve the punch, run hot water over the bottom of the mold to loosen the ice ring. Remove the ice ring and let it float in the punch. Or with the same technique, use muffin cups to prepare floating ice disks, which require lesser time to freeze.

Note: Prepare ice cubes with some of your punch recipe or use just juice in lieu of water. When the juice cubes melt, the punch will not dilute.

CRAN-TINIS

Prep Time: 15 Minutes II Serves: 4

INGREDIENTS

1 cup cranberry juice (8 oz)

1 ⁄ 4 cup Triple Sec or orange juice (2 oz)

1 ⁄ 2 cup citrus vodka or plain vodka (4 oz)

1 teaspoon fresh lime juice

DIRECTIONS

Fill martini shaker or three-cup covered vessel half full with ice. Put in all ingredients excluding cranberries and lime slices; cover and shake.

Drop into martini or tall stemmed glasses, straining the ice.

Note: Pretty in pink describes the lovely blushing hue of this very hip variety of the vintage martini. Cran-tinis are sweeter than regular martinis, so loyal martini aficionados may want to divide the cranberry juice in half. For a generally less potent drink, serve Cran-tinis on the rocks and put in a splash of sparkling water.

Garnish each drink using fresh cranberries on a toothpick and dropping the skewer and a strip of lime pare to the bottom of each glass.

POINSETTIA

INGREDIENTS

30ml chilled cranberry juice

15ml chilled Cointreau

Chilled English sparkling wine or prosecco to top up

Twist of orange or a fresh cranberry to garnish

DIRECTIONS

Take the chilled cranberry juice and chilled Cointreau to a clean champagne flute.

Top up with sparkling wine/ prosecco and garnish using a twist of cranberry or an orange.

CLASSIC CHAMPAGNE COCKTAIL

INGREDIENTS

1 sugar cube

Cognac to taste (optional)

Chilled champagne to top up

3-4 dashes Angostura or Peychaud’s bitters

Twist of orange to garnish

DIRECTIONS

Drop the sugar to the bottom of a flute and douse it with the bitters. Pour in sufficient cognac, in case using, to cover the sugar, top up with champagne – the bitters form the fizz more than usual.

Squeeze in the oils from the pare, Put in the twist and serve .

BRANDY ALEXANDER

Prep Time: 5 Minutes II Serves: 2

Usually sprinkled with simply a hint of cinnamon, we've utilized spiced sugar instead for a much more Christmassy touch

INGREDIENTS

80ml brandy

50ml double cream

Ice

50ml crème de cacao

1 tsp each golden caster

sugar, ground nutmeg

and ground cinnamon

DIRECTIONS

To prepare the garnish, mix together the sugar, nutmeg and cinnamon and place aside.

Take the brandy, crème de cacao and double cream to a cocktail shaker then put in a generous amount of ice. Shake till the exterior of the shaker turns chilly, and strain into 2 small coupe or cocktail glasses.

Garnish using a drizzle of the spiced sugar, then serve

FRENCH 75

Prep Time: 5 Minutes II Serves: 2

Directly from a movie set and in to your home, in the nick of time for your gatherig. This gin and champagne mixed drink recipe – the French 75 – will undeniably kick the gathering off.

INGREDIENTS

220ml gin

Juice of 1 lemon

Champagne

80ml sugar syrup

Lemon zest to serve

DIRECTIONS

Stir the gin with the sugar syrup and the lemon juice. Cover and let chill for up to twenty four hours until actually required. When ready to serve, pour three cm into champagne flutes (or just over one cm into coupes), top with champagne and serve along a modification of lemon peel

DIRTY SNOWMAN

Prep Time: 10 Minutes II Serves: 2

INGREDIENTS

4 cups vanilla ice cream

1 cup Baileys Irish cream

Chocolate shavings for garnish

4 cups hot chocolate

Crushed chocolate Oreos for garnish

Chocolate buttons for garnish

DIRECTIONS

Distribute ice cream among four cups and pour hot chocolate and Irish cream on top. Swirl a substantial amount of whipped cream on top.

Garnish using chocolate shavings, chocolate buttons and crushed Oreos. Enjoy!

MULLED CIDER WHISKEY

Prep Time: 15 Minutes II Serves: 1

Do you remember the mulled cider recipe mentioned earlier? Replicate the same process, add some whiskey, and you have a completely fresh drink

INGREDIENTS

½ cup crushed ice

2/3 cup apple cider

2 dashes Angostura bitters

2 oz whiskey

Cinnamon sticks for garnish

Apple slices for garnish

DIRECTIONS

Combine all ingredients in a glass, stir well, and enjoy

ALMOND MILK EGGNOG

Prep Time: 5 Minutes + 10 Minutes to Cool II Serves: 2

At the point when you require to get something ready for surprise visitors, this almond milk eggnog is the magic wand for you.

INGREDIENTS

200ml unsweetened almond milk

Split vanilla pod and its scraped seeds

1 small cinnamon stick

100ml single cream

A few gratings of nutmeg

1 medium free-range egg yolk

50g caster sugar

60ml good brandy

60ml dark rum

DIRECTIONS

Mix the almond milk with the cream, cinnamon stick, vanilla and nutmeg in a small saucepan, then warm over low flame until steaming.

Whisk the egg yolk along adding the caster sugar in a bowl until pale and fluffy, then pour in the warm almond milk mixture steadily, whisking all through out.

Take back the mixture to the small saucepan with the brandy and rum and warm over medium flame, stirring continually, for three-five minutes till it thickens.

Strain through a sieve, then let cool. Chill for at least thirty minutes, or overnight. Serve warm or chilled with additional gratings of nutmeg

DULCE DE LECHE COCKTAIL

Prep Time: 10 Minutes II Serves: 4

You don't often get more enticed than dulce de leche… Apart from when it's prepared in to a coconut rum mixed cocktail. This recipe isn't for the weak guts carriers.

INGREDIENTS

100ml coconut rum (Koko Kanu if you can find it but Malibu works too)

100ml Bacardi

500ml whole milk

4 tbsp dulce de leche

DIRECTIONS

Pour the coconut rum and Bacardi into a blender along the whole milk and dulce de leche. Blend for two-three minutes until frothy and properly mixed. Either cover and chill for four-six hours or serve instantly, filling the glasses (or coconuts) with ice before transferring the cocktail.

If you’re preparing it ahead and the froth vanishes, give it another pulse of the blender or a quick whisk before serving.

AVIATION COCKTAIL

Prep Time: 10 Minutes II Serves: 4

Fruity citrus, liquors and gin are shaken in a combined avatar to prepare the quintessential party cocktail recipe.

INGREDIENTS

50ml good-quality gin

1 tbsp Luxardo Maraschino Originale Cherry Liqueur

1 tbsp freshly squeezed lemon juice

½ tbsp crème de violette – available from thedrinkshop.com

Maraschino cherries to serve

DIRECTIONS

Place all the ingredients excluding the maraschino cherries in a cocktail shaker with a few ice cubes.

Shake properly for twenty seconds, then strain into a chilled coupe glass. Put in a cherry and serve.

SLOE GIN

Prep Time: 10 Minutes II Serves: 4

Pick sloe berries in autumn and make sloe gin that will be made come Christmas-time. It's just the ideal bubbly celebratory drink to revere or give as a present.

INGREDIENTS

450g sloe berries, washed and pricked

450g caster sugar

70cl gin, a cheap bottle works fine

DIRECTIONS

Include the sloes, sugar and gin into a Kilner jar and seal. Make sure to change the direction of the jar every day for the first week or so to dissolve the sugar and provide  colour to the gin uniformly.

Store for at least three months before serving – ideally, get the sloes in September and consume the gin at Christmas.

When you’re ready to bottle it, line a sieve with a neat muslin cloth (or clean j-cloth) and place it over a large jug. Pour the ingredients of the jar through the muslin cloth to strain it, then take the liqueur to clean, sealable bottles.

FLAMING PUNCH

Prep Time: 15 Minutes II Serves: 5

Fill your home with the fragrances of cinnamon, oranges and cloves while preparing this chilly winters drink recipe.

INGREDIENTS

200ml dark rum

Freshly squeezed juice of 3 large oranges

1 whole orange

100ml brandy

45ml grenadine

500ml pineapple juice

30ml sugar syrup

1 cinnamon stick

Cloves

DIRECTIONS

In a big jug, stir together the rum, brandy, grenadine, pineapple juice, the orange juice and sugar syrup with the cinnamon stick. Cover and chill till required.

When it is time to serve, either heat it in a pan in case you’re serving hot, then take the punch to a bowl, or, if you’re serving it cold, add ice cubes. Cut the orange and press cloves into the top or bottom slice. Let these float on top of the punch.

Warm a few ladlefuls of brandy in a saucepan till it steams. Pour it over the orange slices and set ablaze the brandy with a match. As soon as the flames start to placate, ladle the punch into glasses garnished with halved orange slices.

BONUS COOKIE RECIPES

COOKIE SUGARPLUM PIZZA

INGREDIENTS

2/3 c. butter, softened

1/2 t. baking soda

1 t. ground ginger

3/4 c. sugar

1/2 t. cinnamon

1 egg, beaten

2 T. molasses

1-3/4 c. all-purpose flour

1-3/4 c. mini gumdrops

1/2 c. white chocolate chips

1-1/2 t. butter-flavored shortening

DIRECTIONS

In a large bowl, using an electric blender on medium-high speed, beat butter for thirty seconds. Put in sugar, baking soda and spices; beat till combined properly. Gently beat in an egg and molasses; beat in as much flour as possible with mixer. Use a wooden spoon to mix in any rest of the flour. Pat uniformly into a gently greased twelve" round pizza pan. Bake at three hundred fifty degrees for twelve minutes. Drizzle gently gumdrops over baked crust; bake an put extra eight minutes, or till the edges attain a golden hue. Cool entirely in pan placed on a wire rack. In a small saucepan over low flame, melt chocolate chips and shortening; sprinkle over cookie. Allow to stand twenty to thirty minutes, till they are well set; cut into thin wedges. Prepares sixteen servings.

SCRUMPTIOUS APRICOT BARS

INGREDIENTS

1 c. all-purpose flour

1 t. baking powder

1 egg, beaten

1 T. milk

1/2 c. margarine, softened

3/4 c. apricot preserves

DIRECTIONS

Mix flour, baking powder and margarine; Put in egg and milk. Press into a greased 9 inch x 9 inch baking pan; spread with preserves and place aside. Spread Coconut Topping over preserves. Bake at three hundred fifty degrees for twenty five to thirty minutes. Cut into bars. Prepares one dozen.

Coconut Toppin g :

1/4 c. margarine, softened

1 c. sugar

1 egg, beaten

1 t. vanilla extract

1 c. sweetened flaked coconut

Mix margarine and sugar. Put in egg and vanilla; Mix in coconut.

FRUITY POPCORN BARS

INGREDIENTS

3-oz. pkg. microwave popcorn, popped

3/4 c. sweetened dried cranberries

3/4 c. white chocolate chips

1/2 c. sweetened flaked coconut

1/2 c. slivered almonds, coarsely chopped

ten-oz. pkg. marshmallows

3 T. butter

DIRECTIONS

Line a 13 inch x 9 inch baking pan using aluminium foil; spray gently with non-stick vegetable spray. Toss together popcorn, chocolate chips, cranberries, coconut and almonds in a large bowl; place aside. Melt marshmallows and butter in a saucepan over medium flame; stir till it turns smooth. Pour over popcorn mixture and toss to coat entirely; quickly pour into prepared pan. Lay a sheet of wax paper over top and press down firmly. Chill for thirty minutes, or till it turns stiff. Lift bars from pan, using foil as handles; peel off foil and wax paper. Slice into bars and chill an put extra thirty minutes. Prepares sixteen.

NANAIMO BARS

INGREDIENTS

1 c. plus 1 T. butter, softened and divided

1-oz. sq. unsweetened baking chocolate, chopped

1 t. vanilla extract

1 egg, beaten

1/4 c. sugar

2 c. graham cracker crumbs

1/2 c. chopped nuts

2 T. instant vanilla pudding mix

1 c. sweetened flaked coconut

2 c. powdered sugar

3 T. milk

4 1-oz. sqs. semi-sweet baking chocolate, chopped

DIRECTIONS

Mix half cup butter, sugar and unsweetened chocolate in a double boiler over medium flame. Cook till it is properly blended; Mix in vanilla. Put in egg; cook for five minutes. Take off of flame; Mix in crumbs, nuts and coconut. Press into a greased 13 inch x 9 inch baking pan; chill for fifteen minutes. Beat half cup butter till it turns fluffy; Mix in pudding mix, powdered sugar and milk. Spread over mixture. Melt semi-sweet chocolate and rest of the butter over low flame till it is properly blended. Spread over top; chill prior to cutting into bars. Prepares about three and half dozen

CHOCOLATE CHIP SHORTBREAD

INGREDIENTS

1 c. butter, softened

1-3/4 c. all-purpose flour

1/4 c. cornstarch

1/3 c. sugar

1 c. mini semi-sweet chocolate chips

DIRECTIONS

Mix butter and sugar in a large bowl. Using an electric blender, beat at medium speed till it turns creamy, one to two minutes. Lower the speed to low. Put in flour and cornstarch; beat till properly mixed, one to two minutes. Mix in chips. Press into an ungreased 13 inch x 9 inch baking pan; pierce all over using a fork. Bake at three hundred fifty degrees for thirty five to forty five minutes, just until edges begin to turn golden. In case edges begin getting too dark, cover with aluminium foil. Cool in pan fifteen minutes; slice into bars while still warm. Prepares one and a half dozen.

OOEY-GOOEY S’MORES SQUARES

INGREDIENTS

2 sleeves graham crackers, crushed and divided

1 c. butter, melted and divided

8 1.55-oz. milk chocolate candy bars, divided

7-oz. jar marshmallow creme, divided

1/4 c. sugar, divided

1 sleeve chocolate graham crackers, crushed

DIRECTIONS

Mix plain graham cracker crumbs and sugar; Mix in two thirds cup butter. Place aside half of crumb mixture; press the rest into a gently greased 8 inch x 8 inch baking pan. Bake at three hundred twenty five degrees for ten minutes; cool gently. Break chocolate bars in 1/2; spread along marshmallow creme. Arrange half the bars over crust, breaking into smaller pieces to form them fit. Mix chocolate graham cracker crumbs with rest of the butter. Spread mixture over marshmallow creme-covered chocolate bars; press lightly. Arrange rest of the chocolate bars over chocolate graham layer. Spread reserved plain crumb mixture over top; press down lightly. Bake at three hundred twenty five degrees for fifteen to twenty minutes. Cool entirely, about ninety minutes to two hours. Slice into squares. Prepares sixteen to twenty five.

PEANUT BUTTER BARS

INGREDIENTS

1/2 c. butter, softened

1/2 c. brown sugar, packed

1 egg, beaten

1/2 c. sugar

1/2 c. creamy peanut butter

1/2 t. baking soda

1/2 t. vanilla extract

1/4 t. salt

1 c. all-purpose flour

1 c. long-cooking oats, uncooked

DIRECTIONS

Mix butter and sugars in a large bowl. Put in egg, peanut butter, baking soda, salt and vanilla; Mix in flour and oats. Spread into a greased 13 inch x 9 inch baking pan. Bake at three hundred fifty  degrees for twenty to twenty five minutes; cool and Frost using Peanut Butter Icing. Cut into bars. Prepares two dozen

Peanut Butter Icin:

1/2 c. butter, softened

1 c. creamy peanut butter

2 c. powdered sugar

3 T. milk

Beat butter and peanut butter together till they turns smooth. Uniformly Put in powdered sugar. Beat in milk, one tablespoon each time, as mixture gets thicker. Beat for three minutes, till it turns fluffy.

MOLASSES SQUARES

INGREDIENTS

1/2 c. molasses

1/2 c. brown sugar, packed

1 egg, beaten

1/2 c. shortening

1/2 c. milk

2 t. vanilla extract, divided

1-1/2 t. baking powder

2 c. all-purpose flour

1/4 t. baking soda

1/2 t. salt

1 c. powdered sugar

2 to 3 T. milk

DIRECTIONS

Mix first six ingredients in a large bowl; mix properly. Mix together flour, baking powder, baking soda and salt; Uniformly Put in to molasses mixture. Spread into a greased 13 inch x 9 inch baking pan. Bake at three hundred fifty degrees for twenty minutes. Mix powdered sugar, rest of the vanilla and milk; mix properly. Spread over top while still warm. Slice into squares. Prepares two dozen.

DATE & WALNUT BARS

INGREDIENTS

sixteen-oz. pkg. chopped dates

1 c. water

1 t. vanilla extract

3/4 c. sugar

1 c. chopped walnuts

3/4 c. plus 1 T. butter, melted and divided

1-1/2 c. all-purpose flour

1/2 t. baking powder

1-3/4 c. long-cooking oats, uncooked

1 t. baking soda

1/2 t. salt

1 c. brown sugar, packed

DIRECTIONS

Mix dates, sugar and water in a large saucepan over medium flame. Bring to a boil; simmer for five to ten minutes, until thick. Mix in vanilla, walnuts and one tablespoon butter; place aside to cool gently. Mix rest of the ingredients, including butter. Press half of oat mixture into a gently greased 13 inch x 9 inch baking pan; spread date mixture over top. Cover with rest of the half of oat mixture; press gently. Bake at three hundred fifty degrees for twenty five minutes. Cool entirely prior to slicing into squares. Prepares two to two and half dozen.

RASPBERRY-LEMON BARS

INGREDIENTS

3/4 c. plus 2 T. all-purpose flour, divided

1/8 t. salt

1/4 c. butter

2 c. powdered calorie-free sweetener, divided

1/2 c. egg substitute

1/2 c. half-and-half

1/2 c. lemon juice

1 T. lemon zest

1/4 c. reduced-sugar raspberry preserves

DIRECTIONS

Combine three fourths cup flour, three fourths cup sweetener and salt in a medium bowl. Cut in butter till the mixture turns crumbly. Press dough into a gently greased 8 inch x 8 inch baking pan. Bake at three hundred fifty degrees for fifteen to twenty minutes, until golden. Mix rest of the sweetener and flour in a medium bowl; mix properly. Put in egg substitute and half-and-half; stir till they are properly blended. Slowly Put in lemon juice, stirring continually; Mix in zest. Spread preserves uniformly over warm crust. Gently pour lemon mixture over preserves. Bake at three hundred fifty degrees for twenty to twenty five minutes, till they are well set. Take off of oven; cool entirely. Chill for two hours prior to cutting into bars. Prepares sixteen to twenty.

APPLE BUTTER BARS

INGREDIENTS

1-1/2 c. all-purpose flour

1 t. salt

1-1/2 c. quick-cooking oats, uncooked

1 t. baking soda

1-1/2 c. sugar

1 c. butter, melted

1-1/2 c. apple butter

1 c. chopped pecans or walnuts

DIRECTIONS

Mix flour, baking soda and salt in a large bowl. Mix in oats and sugar. Put in melted butter; mix properly until crumbly. Press half of mixture into a greased 13 inch x 9 inch baking pan; place aside. Mix apple butter and nuts together: spread over crumb mixture. Drizzle gently with rest of the crumb mixture. Bake at three hundred fifty degrees for fifty to sixty minutes, until golden. Cool entirely; slice into bars. Prepares about two and half dozen.

SUGAR BROWNIES

INGREDIENTS

2/3 c. butter, softened

4 eggs, beaten

2-1/4 c. brown sugar, packed

2 c. all-purpose flour

2 t. baking powder

1 t. salt

1 t. vanilla extract

6-oz. pkg. semi-sweet chocolate chips

DIRECTIONS

Using an electric blender, beat together butter and brown sugar in a small bowl; Gently beat in eggs. Take a different bowl and combine flour, baking powder, salt and vanilla; stir in butter mixture. Mix in chocolate chips; spoon batter into a greased 13 inch x 9 inch baking pan. Bake at three hundred fifty degrees for thirty five to forty minutes, until a toothpick tests clean. Cut into squares. Prepares about one and a half dozen.

ORANGEY BROWNIES

INGREDIENTS

1-1/2 c. all-purpose flour

3/4 t. salt

1-3/4 c. sugar

1 c. butter, softened

4 eggs, beaten

2 t. orange extract

2 T. orange zest, divided

1 c. powdered sugar

2 T. orange juice

DIRECTIONS

Mix together flour, sugar and salt in a large bowl; Put in butter, eggs, extract and one tablespoon zest. Beat mixture till it is properly blended; pour into a greased 13 inch x 9 inch baking pan. Bake at three hundred fifty degrees for thirty minutes, or till they attain a golden hue and center is set. Take off of oven; pierce entire top using a fork. In a small bowl, combine powdered sugar, orange juice and rest of the zest; spread over brownies. Cool entirely; slice into squares. Prepares one dozen.

CARAMEL OAT BARS

INGREDIENTS

32 caramels, unwrapped

1 c. long-cooking oats, uncooked

5 T. whipping cream

1 c. all-purpose flour

1/2 t. baking soda

1/4 t. salt

3/4 c. brown sugar, packed

3/4 c. butter, melted

1/2 c. semi-sweet chocolate chips

1/2 c. chopped walnuts

DIRECTIONS

Mix caramels and cream in a saucepan over low flame, stirring occasionally till it turns smooth; place aside. Combine oats, brown sugar, baking soda, flour and salt in a medium bowl; Mix in melted butter until crumbly. Press half the mixture into a gently greased 13 inch x 9 inch baking pan. Bake at three hundred fifty degrees for eight minutes. Take off of oven; Drizzle gently with chocolate chips and walnuts. Pour caramel mixture over top; Drizzle gently with rest of the oat mixture. Return to oven and bake for an extra twelve minutes, or until top is gently toasted. Slice into bars while still warm. Prepares about two dozen.

ROCKY ROAD CRUNCH BARS

INGREDIENTS

1/3 c. honey

4 c. mini marshmallows

4 c. granola or oat cluster cereal

3 T. butter

2 T. creamy or crunchy peanut butter

4 1-oz. sqs. semi-sweet baking chocolate, chopped

DIRECTIONS

Mix honey and butter in a microwave-safe bowl; microwave over high setting for one minute. Stir till it is properly blended. Put in mini marshmallows; toss to coat. Microwave over high setting for ninety seconds, or until marshmallows are puffed. Mix in rest of the ingredients. Press into a greased 13 inch x 9 inch baking pan; chill. Cut into bars. Prepares two dozen.

CHOCOLATE CHERRY BARS

INGREDIENTS

1/2 c. butter, melted

fourteen-oz. can sweetened condensed milk

twelve-oz. pkg. milk chocolate chips

1-1/2 c. graham cracker crumbs

ten-oz. jar maraschino cherries, drained and chopped

DIRECTIONS

Spread melted butter uniformly in a 13 inch x 9 inch baking pan. Mix in graham cracker crumbs; press down to make a crust. Pour condensed milk over top; Drizzle gently with chocolate chips and chopped cherries. Bake at three hundred fifty degrees for twenty five minutes. Cool entirely; slice into bars. Prepares about two dozen.

BROWNIE MALLOW BARS

INGREDIENTS

21-oz. pkg. fudge brownie mix

twelve-oz. pkg. semi-sweet chocolate chips

1 c. creamy peanut butter

7-oz. jar marshmallow creme

1 T. butter

1 c. crispy rice cereal

DIRECTIONS

Make brownie mix according to box directions; pour into a greased 13 inch x 9 inch baking pan. Bake at three hundred fifty degrees for twenty eight to thirty minutes. Carefully spread marshmallow creme over hot brownies; cool. Mix chocolate chips, peanut butter and butter in a microwave-safe bowl. Microwave over high setting for two to three minutes, stirring every thirty seconds, till it turns smooth. Mix in cereal; mix lightly and spread over brownies. Refrigerate for 1 to two hours till it turns stiff, prior to slicing into bars. Prepares two to two and half dozen.

APRICOT NUT BARS

INGREDIENTS

1-1/2 c. all-purpose flour

1/2 c. plus 1 T. butter, softened and divided

1/4 c. shortening

3/4 c. powdered sugar

1 egg, beaten

1/2 c. sugar

1/2 c. apricot preserves

1/2 t. vanilla extract

1 c. sliced almonds

DIRECTIONS

Mix flour, powdered sugar, half cup butter and shortening in a large bowl; beat till it is properly blended. Pat into an ungreased 13 inch x 9 inch baking pan. Bake at three hundred fifty degrees for eighteen to twenty minutes, until golden. In a small bowl, beat egg, sugar, preserves, rest of the butter and vanilla till it turns smooth. Spread over hot crust; Drizzle gently using almonds. Bake at three hundred fifty for fifteen to twenty minutes. Cool and cut into bars. Prepares two and half to three dozen.

SCANDINAVIAN ALMOND BARS

INGREDIENTS

1/2 c. butter, softened

1 egg, beaten

1 c. sugar

3/4 t. almond extract, divided

1-3/4 c. all-purpose flour

2 t. baking powder

1/4 t. salt

2 to 3 T. milk, divided

1/2 c. sliced almonds, chopped

1 c. powdered sugar

DIRECTIONS

Mix together butter and sugar in a large bowl; Gently beat in an egg and ½ teaspoon extract. Mix flour, baking powder and salt; Uniformly Put in to butter mixture and mix properly. Divide dough into fourths; Prepare into twelve"x3" rectangles. Place five inches apart on greased baking sheets. Brush with 1 tablespoon milk; Drizzle gently using almonds. Bake at three hundred twenty five degrees for eighteen to twenty minutes, till they are well set and edges are golden. Make use of baking sheets for cooling for five minutes; cut diagonally into 1-inch slices. Remove to wire racks to cool entirely. Mix powdered sugar, rest of the extract and enough of rest of the milk to form a drizzling consistency; sprinkle over bars. Prepares four dozen.

PUMPKIN JINGLE BARS

INGREDIENTS

eighteen-1/2 oz. pkg. spice cake mix

3/4 c. mayonnaise-type salad dressing

sixteen-oz. can pumpkin

3 eggs, beaten

sixteen-oz. container vanilla frosting

Garnish: red and green gumdrops, sliced

DIRECTIONS

Using an electric blender over medium speed, beat together first 4 ingredients in a large bowl till it is properly blended. Pour into a greased 15 inch x 10 inch" jelly-roll pan. Bake at three hundred fifty degrees for eighteen to twenty minutes, until edges pull away from sides of pan. Cool; spread with frosting and cut into bars. Arrange a few sliced gumdrops on each bar to look like a holly sprig. Prepares three dozen.

CHOCOLATE-CARAMEL PECAN BARS

INGREDIENTS

1-1/2 c. plus 3 T. all-purpose flour, divided

1/4 c. brown sugar, packed

3/4 c. caramel ice cream topping

1/2 c. plus 2 T. butter, softened and divided

3 eggs, beaten

3/4 c. light corn syrup

3/4 c. sugar

1 t. vanilla extract

twelve-oz. pkg. semi-sweet chocolate chips

1-1/2 c. chopped pecans

DIRECTIONS

Using an electric blender over medium speed, Combine one and half flour, half cup butter and brown sugar till it turns crumbly. Press into a greased 13 inch x 9 inch baking pan. Bake at three hundred fifty degrees for twelve to fifteen minutes, until golden; place aside. Mix caramel topping and rest of the flour until mixture is fairly thick; place aside. Melt rest of the butter; cool gently. Whisk together eggs, corn syrup, sugar, melted butter and vanilla; Mix in chocolate chips and pecans. Pour over baked crust; sprinkle with caramel mixture. Bake for an extra twenty five to thirty minutes. Cut into squares. Prepares two and half dozen

HEAVENLY ANGEL BARS

INGREDIENTS

sixteen-oz. pkg. graham crackers, divided

3/4 c. milk, divided

1 c. sugar

1-1/2 c. margarine, divided

1-1/2 t. vanilla extract, divided

1 c. sweetened flaked coconut

1 c. chopped pecans

1 egg, beaten

8-oz. can crushed pineapple, drained

sixteen-oz. pkg. powdered sugar

1/2 t. butter flavoring

DIRECTIONS

Crush enough crackers to equal one cup; place aside. Mix sugar, half cup milk, one cup margarine, one teaspoon vanilla and egg in a saucepan over medium flame; bring to a boil. Take off of flame; Put in coconut, crushed crackers, pecans and pineapple. Line baking sheet with half of rest of the whole crackers; spread warm mixture over top. Top with rest of the whole crackers, arranged in similar direction as bottom layer; place aside. Mix powdered sugar, butter flavoring, rest of the margarine and rest of the vanilla in a large bowl. Put in enough of rest of the milk to attain a spreading consistency, about 2 teaspoons each time. Spread over top. Refrigerate for at least two hours prior to slicing with perforations of crackers. Prepares three to four dozen.

CHOCOLATE THUMBPRINTS

INGREDIENTS

sixteen-oz. container chocolate frosting

2-1/2 c. graham cracker crumbs

1/4 c. butter, softened

1/2 t. almond extract

1 c. almonds, ground

48 milk chocolate drops, unwrapped

DIRECTIONS

Mix frosting and butter in a large bowl; beat till it is properly blended. Mix in graham cracker crumbs and almond extract. Spread almonds in a shallow bowl; place aside. Shape chocolate mixture into 1-inch balls; roll in ground almonds to provide a coat. Set balls on ungreased baking sheets. Form a deep thumbprint indentation in the center of each ball; top using a chocolate drop. Refrigerate for thirty minutes, or till properly chilled. Prepares 4 dozen.

GRANDMA’S SPRINGERLE

INGREDIENTS

4 eggs

2 c. sugar

4 c. all-purpose flour

2 T. butter, softened

2 t. baking powder

1/4 t. salt

1/4 c. anise seed

DIRECTIONS

Beat eggs in a large bowl until very light. Put in butter and sugar; beat till it turns fluffy. Mix flour, baking powder and salt in a different large bowl; Gradually insert in to butter mixture. Knead dough till it turns smooth, Put in more flour if required. Cover and let it cool for at least two hours. Using a plain rolling pin, roll out half-inch thick on a gently floured surface. Roll again using a springerle rolling pin to form designs. Cut cookies apart on lines marked by rolling pin. Drizzle gently anise seed on a neat tea towel; set cookies on towel, molded-side down. Allow to stand, uncovered, overnight. Place cookies on gently greased baking sheets. Bake at three hundred twenty five degrees for twelve to fifteen minutes; cool entirely. Keep in mind to store only in an airtight container. Cookies will Uniformly soften and develop stronger anise flavor. Prepares five dozen.

NANNY’S PIZZELLES

INGREDIENTS

6 eggs, beaten

1 c. butter, melted

1-1/2 c. sugar

4 t. baking powder

2 T. anise extract

2 T. vanilla extract

3-1/2 c. all-purpose flour

Garnish: powdered sugar

DIRECTIONS

Combine all ingredients excluding flour and powdered sugar till it turns creamy. Put in flour Uniformly; mix properly to form a very sticky dough. Drop dough according to teaspoonfuls onto a hot pizzelle iron. Bake for thirty to thirty five seconds until golden. Dust with powdered sugar. Prepares about five dozen.

DATE SANDWICH COOKIES

INGREDIENTS

3 c. long-cooking oats, uncooked

1 t. baking powder

1/4 t. salt

2-1/2 c. all-purpose flour

2 c. brown sugar, packed and divided

1/2 c. margarine, melted

1/2 c. butter, melted

1/2 c. milk

16-oz. pkg. chopped dates

1 c. hot water

DIRECTIONS

Combine oats, flour, baking powder, one cup brown sugar, margarine, salt, butter and milk. Divide dough into four portions. On a floured surface, roll out 1 portion each time to about one by eight-inch thick. Cut out shapes using a glass or round cookie cutter. Transfer to greased baking sheets. Bake at three hundred twenty five degrees for ten to fifteen minutes. Remove to cool entirely. To form filling, Mix dates, rest of the brown sugar and hot water over medium flame. Cook for three to five minutes, until thickened. Cool entirely. Spread onto half of cookies; place another one on top. Prepares two dozen large cookies or three and half dozen small cookies.

RUGELACH COOKIES

INGREDIENTS

1/2 c. chopped dates

1/3 c. plus 2 T. powdered low-calorie sugar mix for baking, divided

3 t. cinnamon, divided

1/2 c. pistachios, chopped

1/4 c. butter, softened

3 8-oz. tubes refrigerated crescent rolls

DIRECTIONS

Mix dates, pistachios, one third cup sugar blend, two teaspoons cinnamon and butter in a medium bowl; mix properly and place aside. Separate crescent rolls. Drop 1 teaspoon date mixture onto every crescent roll; roll up. Arrange rolls on ungreased baking sheets. Bake at three hundred seventy five degrees for fourteen to eighteen minutes, until golden. Take off and place over a wire rack. Mix rest of the sugar mix and cinnamon; Drizzle gently over cookies. Prepares two dozen

HOLLY WREATHS

INGREDIENTS

1/2 c. butter

1/4 to 1 t. green food coloring

thirty marshmallows

4-1/2 c. corn flake cereal

1/3 c. red cinnamon candies

DIRECTIONS

Melt butter in a large saucepan over low flame; Put in marshmallows and mix till melts entirely. Put in food coloring; mix properly. Gently Mix in cereal to coat well. Transfer according to teaspoonfuls to greased aluminium foil; Prepare into wreath shapes. Decorate using cinnamon candies for holly berries while still warm. Prepares one to one and a half dozen.

ALMOND CANDY CANES

INGREDIENTS

1 c. butter, softened

1/4 t. salt

1 t. almond extract

2-1/2 c. powdered sugar, divided

1 c. chopped almonds

2 c. all-purpose flour

2 to 3 T. milk

4 to 6 candy canes, crushed

DIRECTIONS

Mix butter, half cup powdered sugar, salt and extract in a large bowl. Using an electric blender on medium-high speed, beat till it turns fluffy. Mix in almonds and flour till it is properly blended. Roll dough by heaping tablespoonfuls into a rope; shape them into candy canes. Set on a buttered or parchment paper-lined baking sheet. Bake at three hundred fifty degrees till they attain a golden hue, about fifteen to eighteen minutes. Cool on baking sheet until gently firm; carefully take off and place over a wire rack and cool entirely. Mix together rest of the powdered sugar and milk. Sprinkle frosting over cookies and Drizzle gently with crushed candy. Prepares about two dozen.

POPCORN BALLS

INGREDIENTS

5 qts. popped popcorn

1-1/2 c. water

1/2 t. salt

2 c. sugar

1/2 c. light corn syrup

1 t. vinegar

1 t. vanilla extract

16 to 20 candy canes

DIRECTIONS

Keep popped corn in a large roaster; keep warm and crisp in a three hundred-degree oven. Butter the inner surface of a medium saucepan; Put in rest of the ingredients excluding vanilla and candy canes. Cook to hard-ball stage, two hundred fifty to two hundred seventy degrees on a candy thermometer; Put in vanilla. Pour slowly over popped corn, stirring just adequately to mix properly. Butter hands gently; shape popcorn mixture into an orange-size ball around straight end of every candy cane. Once cooled, place balls candy cane-side up on a plate. Prepares fifteen to twenty.

DATE PINWHEELS

INGREDIENTS

16-oz. pkg. dates, chopped

1/2 c. sugar

1/2 t. vanilla extract

1/2 c. water

1 t. cinnamon, divided

1 c. butter-flavored shortening

2 c. brown sugar, packed

3 eggs

4 c. all-purpose flour

1 t. baking soda

1/2 t. salt

DIRECTIONS

Mix dates, water and sugar in a medium saucepan over medium flame; cook until thickened. Mix in vanilla and half teaspoon cinnamon; cool. Mix shortening and brown sugar in a large bowl; Put in eggs, one each time, beating properly after each. In a separate large bowl, Combine flour, baking soda, salt and rest of the cinnamon. Uniformly Put in flour mixture to shortening mixture; Stir properly. Roll out half the dough to a one by four-inch thick rectangle. Spread half of cooled date filling onto dough. Roll up jelly-roll style, beginning with the long end. Repeat with rest of the dough and filling to form a second roll. Wrap rolls in plastic wrap; Let cool for three to four hours to overnight. Slice dough into one fourths-inch slices; Make sure to arrange them on greased baking sheets. Bake at three hundred twenty five degrees for ten to twelve minutes. Prepares six dozen.

POLISH COOKIE BALLS

INGREDIENTS

1 c. butter, softened

2 c. all-purpose flour

1 t. vanilla extract

1/4 c. sugar

1 c. pecans, finely chopped

1 c. powdered sugar

DIRECTIONS

Mix butter, sugar, flour and vanilla in a large bowl till it is properly blended; Mix in pecans. Prepare into 1-inch balls; Make sure to arrange them on ungreased baking sheets. Bake at three hundred twenty five degrees for twenty to twenty five minutes. Roll in powdered sugar while still warm. Prepares about two and half dozen.

ALMOND CREAM SPRITZ

INGREDIENTS

1 c. butter, softened

1/2 t. almond extract

3-oz. pkg. cream cheese, softened

1/2 c. sugar

1/4 t. vanilla extract

2 c. all-purpose flour

1/2 c. almonds, finely chopped

DIRECTIONS

Beat combined butter and cream cheese in a large mixing bowl till properly blended. Put in sugar, almond extract and vanilla; mix properly. Mix in flour. Cover and chill dough for thirty minutes, or until easy enough to handle. Transfer dough to a cookie press. Press out cookies onto ungreased baking sheets; Drizzle gently using almonds. Bake at three hundred seventy five degrees for eight to ten minutes, until edges of cookies are golden. Remove to wire racks to cool. Prepares five dozen.

NOELS

INGREDIENTS

1 lb. walnut halves

1/3 c. plus 2 T. butter, softened and divided

3/4 c. brown sugar, packed

2 lbs. pitted whole dates

1 egg, beaten

2 t. vanilla extract, divided

1-1/4 c. all-purpose flour

1/2 t. baking soda

1/4 t. baking powder

1/2 t. salt

1/2 c. plus 1 T. sour cream, divided

1 c. powdered sugar

DIRECTIONS

Insert a walnut into each date; place aside. Mix one third cup butter, brown sugar, egg, one teaspoon vanilla and flour; mix properly. Mix in baking soda, baking powder and half cup sour cream. Immerse dates in batter; Make sure to arrange them on smooth greased baking sheets. Bake at three hundred fifty degrees till they attain a golden hue, about three to four minutes. Cool entirely. Mix powdered sugar and rest of the butter, vanilla and sour cream; spread on cookies. Prepares about three dozen.

GINGERBREAD COTTAGE

INGREDIENTS

1/2-pint empty milk carton, washed

graham crackers, broken into squares

Royal Icing

Garnish: mini candies, cereals, mini pretzels, sprinkles and other holiday

treats

Optional: decorator frosting tubes

DIRECTIONS

Secure milk carton to a square of cardboard using a dab of Royal Icing. Grease gently the icing on sides of carton using a brush; place while pushing crackers firmly onto carton. Repeat for roof, using two crackers. To make the sides of roof, use a serrated knife to slice a cracker in 1/2 over the diagonal; press onto icing. Make windows and doors with mentioned garnishes, using icing to attach. Spread icing around house to appear like snowdrifts. If required, put in accents using colored decorator frosting. Prepares 1 cottage.

CINNAMON HARD CANDY

INGREDIENTS

1/2 c. powdered sugar

1-1/2 c. light corn syrup

1 c. water

3-3/4 c. sugar

1 t. cinnamon flavoring

1/2 to 1 t. red food coloring

DIRECTIONS

Line a baking sheet with aluminium foil; Drizzle gently with powdered sugar and place aside. Mix sugar, corn syrup and water in a large saucepan over medium flame, mixing till sugar dissolves completely. Bring mixture to a boil without stirring till the point it attains the hard-crack stage, or two hundred ninety to three hundred ten degrees on a candy thermometer. Mix in flavoring and food coloring. Pour hot candy over prepared baking sheet. Allow to cool; break into pieces. Prepares about three pounds.

CANDY STRAWBERRIES

INGREDIENTS

2 3-oz. pkgs. strawberry gelatin mix

1 c. pecans, finely chopped

1 c. sweetened flaked coconut

1/2 c. sweetened condensed milk

1 t. vanilla extract

red and green decorating sugar

1/3 c. slivered almonds

few drops green food coloring

DIRECTIONS

Beat together gelatin mixes and condensed milk in a large bowl till it turns smooth. Put in pecans, coconut and vanilla; stir just till combined properly. Make their shape like strawberries; roll sides of strawberries in red sugar and immerse tops into green sugar. Tint almonds using green food coloring and insert 1 into the top of every berry for the stem. Keep in mind to only store in an airtight container in refrigerator. Prepares two dozen.

SPARKLING SUGARPLUMS

INGREDIENTS

1 c. dried apricots

1/2 c. golden raisins

1/2 c. pitted dates

1 c. pecans

2 c. vanilla wafers, crushed

1 c. sweetened flaked coconut

1/2 c. orange juice

1/2 c. sugar

DIRECTIONS

Put after neatly chopping dates, apricots, raisins and pecans in a food processor. Mix with wafer crumbs in a big bowl; toss along coconut and orange juice. Prepare into three by four-inch balls; roll in sugar and set them in paper mini muffin liners. Prepares about four dozen

OH-SO-EASY CUT-OUTS

INGREDIENTS

17-1/2 oz. pkg. sugar cookie mix

1/3 c. butter, melted

2 T. all-purpose flour

1 egg, beaten

Garnish: decorator gel tubes in desired colors

DIRECTIONS

Mix together cookie mix, flour, butter and egg. Chill briefly in case very soft. Roll dough out one by four-inch thick on a gently floured surface. Cut out with cookie cutters. Set the cookies one inch apart from each other on ungreased baking sheets. Decorate unbaked cookies using decorator gels. Bake at three hundred seventy five degrees for eight to nine minutes, till they attain a golden hue around edges. Cool for one minute prior to removing from baking sheets; cool entirely. Prepares two dozen.

ITALIAN KNOT COOKIES

INGREDIENTS

6 T. butter, softened

1/2 t. salt

1/4 c. milk

1/3 c. sugar

1 egg

1 egg yolk

2 T. orange juice

2 t. orange zest

2 t. lemon zest

1 t. rum extract

4 t. lemon juice

2-1/2 c. all-purpose flour

oil for deep-frying

Garnish: powdered sugar

DIRECTIONS

Process butter, salt and sugar in a food processor till it turns smooth. Put in milk, egg, egg yolk, juices, zests and extract; process till it turns smooth. Put in flour; pulse till properly combined. Turn dough out on a gently floured surface; knead until soft but not sticky. Fold in plastic wrap. Let it cool for at least thirty minutes, until dough is easy to handle. Divide dough in 1/2. On a gently floured surface, roll out one-half each time into a sixteen-inch by sixteen-inch square. Using a fluted pastry cutter or a knife, cut dough into ten strips, one and half inches wide. Slice strips in half crosswise. Tie each strip using a loose knot in the center; set on wax paper-lined baking sheets. Heat quite a few inches of oil to three hundred fifty degrees in a large saucepan. Fry six to seven knots each time for five minutes, until golden, turning halfway through. Drain on paper towels; cool entirely. Drizzle gently with powdered sugar. Prepares about three and half dozen.

CHOCOLATE-ALMOND FINGERS

INGREDIENTS

1/2 c. plus 2 T. butter, softened and divided

1/3 c. cornstarch

1/4 c. brown sugar, packed

1 c. all-purpose flour

1/3 c. almonds, ground

1 t. vanilla extract

1/4 t. almond extract

4 1-oz. sqs. semi-sweet baking chocolate, chopped

1/3 c. chopped almonds

DIRECTIONS

Mix half cup butter, flour, cornstarch, brown sugar, ground almonds and extracts; mix till the dough is formed. Divide dough into four equal shares. Roll each portion into a twelve to fourteen-inch rope about inch-inch in diameter. Cut each rope into two-inch lengths; Make sure to arrange them on_ ungreased baking sheets. Bake at three hundred fifty degrees for eighteen to twenty minutes, just until golden on bottom. Place on a wire rack to cool. Take chocolate in a microwave-safe container. Microwave over high setting for one to two minutes until melted; stir till it turns smooth. Immerse half of each cookie into melted chocolate, then into chopped almonds. Set placed on a wire rack over wax paper to harden. Prepares about two and half dozen.

ALMOND SANDIES

INGREDIENTS

3/4 c. sugar, divided

3/4 c. almonds

1-1/2 c. butter, chopped and softened

1/2 t. salt

4 t. vanilla extract

1/3 t. almond extract

3 c. all-purpose flour

3/4 c. coarse white or colored decorating sugar

DIRECTIONS

Mix half cup sugar and salt in a food processor; process until very fine, about thirty to sixty seconds. Put in almonds; process until finely chopped, about twenty seconds. Put in butter and extracts; pulse till it turns smooth. Put in flour and pulse until a soft dough forms; spoon into a large bowl and mix properly. Work in rest of the sugar using a spoon. On a floured surface, shape dough into three cylinders, each six inches long by one to three by four inches in diameter. Wrap in wax paper; refrigerate for at least two hours. Spread coarse sugar uniformly over a flat surface. Roll dough cylinders in sugar to coat well. Slice cylinders one by four-inch thick; arrange one inch apart on ungreased baking sheets. Bake at three hundred fifty degrees for twelve to fifteen minutes. Allow to stand on baking sheets for two minutes; transfer to a wire rack to cool entirely. Keep in mind to store in an airtight container. Prepares about six dozen.

CINNAMON-SUGAR PINWHEELS

INGREDIENTS

1/2 c. butter, softened

1 egg yolk

1 c. all-purpose flour

3-oz. pkg. cream cheese, softened

1/4 c. butter, melted

1/3 c. sugar

2 t. cinnamon

1/2 c. nuts, finely chopped

Garnish: powdered sugar

DIRECTIONS

Mix butter and cream cheese; Mix till it turns smooth. Mix in egg yolk and flour; mix properly. Cover and chill for thirty minutes. Divide dough in half; roll very thin, about one by eight-inch thick. Brush with melted butter; place aside. Mix sugar, cinnamon and nuts; Drizzle gently over dough. Roll up jelly-roll style, beginning at long edge. Slice rolls into half-inch slices; Make sure to arrange them on ungreased baking sheets. Repeat with rest of the dough. Bake at three hundred fifty degrees for fifteen minutes, or until golden. Remove to wire rack and cool; Drizzle gently with powdered sugar. Prepares two to three to three dozen.

TWO-TONE ICEBOX COOKIES

INGREDIENTS

1 c. butter, softened

1 egg

1 egg yolk

1 c. sugar

1 t. vanilla extract

2-3/4 c. all-purpose flour

2 T. baking cocoa

DIRECTIONS

In a large bowl, Mix together butter and sugar. Gently beat in an egg, yolk and vanilla. Uniformly put in flour. Divide dough into two equal portions. Beat cocoa into one portion. Make dough into two rolls. Wrap dough in plastic wrap; refrigerate for at least four hours. Cut into one by four-inch slices; arrange one inch apart from each other on gently greased baking sheets. Bake at three hundred fifty degrees for eight to ten minutes. Prepares two dozen.

Bull’s Eye Cookie s :

Wrap a dough rectangle of one color around a dough log of different color. It’s entertaining to form half the cookies with dark dough centers, the other half with bright dough centers. Follow instructions mentioned above for refrigerating dough, slicing and baking.

JAM TURNOVERS

INGREDIENTS

3-oz. pkg. cream cheese

1/8 t. salt

1/2 c. butter, softened

1 c. all-purpose flour

twelve-oz. jar red raspberry jam or preserves​

DIRECTIONS

Mix cream cheese and butter together; Mix in flour and salt. Roll out on a floured surface. Cut out circles using a two-inch round cookie cutter. Put a teaspoonful of jam or preserves in the center of each circle. Fold over and press edges together using a fork to close properly. Place on ungreased baking sheets. Bake at three hundred seventy five degrees for ten to fifteen minutes. Prepares sixteen to twenty.

VIENNESE CRESCENTS

INGREDIENTS

2 c. all-purpose flour

1 c. hazelnuts, ground

2-1/2 c. powdered sugar, divided

1 c. butter, softened

1/8 t. salt

1 t. vanilla extract

1 T. vanilla-flavored powdered non-dairy creamer​

DIRECTIONS

Mix flour, butter, nuts, half cup powdered sugar, salt and vanilla. Mix by hand till it is properly blended. Cover and Allow to cool for 1 hour. Shape dough into 1-inch balls; roll each ball into a small roll three inches long and curve to make a crescent outline. Make sure to place them two inches from each other on ungreased baking sheets. Bake at three hundred seventy five degrees for ten to twelve minutes, or until golden and set. Allow to stand for one minute; Take off of cookie sheets. Mix rest of the powdered sugar and creamer. Drizzle gently hot cookies with powdered sugar mixture; turn gently to coat on both sides. Let cool and store in an airtight container. Prepares two dozen.

CARAMEL-COFFEE TASSIES

INGREDIENTS

3-oz. pkg. cream cheese, softened

1 c. all-purpose flour

fourteen-oz. pkg. caramels, unwrapped

1/2 c. butter, softened

1/4 c. evaporated milk

1-1/2 t. coffee liqueur or brewed coffee​

DIRECTIONS

Beat combined cream cheese and butter till they are properly blended; Mix in flour. Prepare into a ball; Allow to cool for 1 hour to overnight. Shape dough into half-inch balls; press each into a ungreased mini muffin tin. Bake at three hundred fifty degrees for ten to fifteen minutes, until golden. Allow to cool. Mix caramels and evaporated milk in a saucepan over medium flame. Stir frequently until melted. Take off of flame; Mix in liqueur or coffee. Spoon caramel filling into baked shells; Allow to cool. Pipe frosting onto caramel filling. Prepares about two dozen

Frosting:

1 c. shortening

2/3 c. sugar

2/3 c. evaporated milk, chilled

1 t. coffee liqueur or brewed coffee

Mix shortening and sugar together till it turns fluffy; Put in evaporated milk and liqueur or coffee. Beat Using an electric blender on medium-high till it turns fluffy, about eight to ten minutes.

GRANDMA’S BUTTER FINGERS

INGREDIENTS

1 c. chopped pecans

3/4 c. sugar

1 c. butter, softened

2-1/2 c. all-purpose flour

1 t. vanilla extract

sixteen-oz. pkg. powdered sugar

DIRECTIONS

Mix all ingredients excluding powdered sugar and mix properly. Make dough into small fingers or cylinders; et on an ungreased baking sheet. Bake at three hundred twenty five degrees for twenty to thirty minutes. Immediately roll in powdered sugar to coat. Prepares about eight dozen.

RASPBERRY LINZER TARTS

INGREDIENTS

1-1/4 c. butter, softened

1-3/4 c. almonds, ground

2/3 c. sugar

1/8 t. cinnamon

2 c. all-purpose flour

6 T. raspberry jam

Garnish: powdered sugar

DIRECTIONS

Mix butter and sugar till they turn fluffy and light. Mix in almonds, cinnamon and flour, half cup each time. Cover and refrigerate for about one hour. On a gently floured surface, roll out half of dough one by eight-inch thick. Cut out twenty five circles using a two and a half-inch round cookie cutter. Cut out centers of twelve circles using a half-inch mini cookie cutter; leave rest of the twelve circles uncut. Arrange one inch apart on ungreased baking sheets. Bake at three hundred twenty five degrees for ten to fifteen minutes, until golden. Cool entirely placed on a wire rack. Spread jam in thin layers over solid circles; sandwich each using a cut-out cookie. Spoon a bit of rest of the jam into cut-outs; Drizzle gently with powdered sugar. Prepares one dozen.

CREAM-FILLED PECAN SNAPS

INGREDIENTS

3 T. butter, melted

2 T. dark corn syrup

1 T. coffee liqueur or brewed coffee

1/4 c. brown sugar, packed

1/2 c. pecans, finely chopped

1/4 c. all-purpose flour

1/4 c. powdered sugar

1 c. whipping cream

4 t. instant espresso coffee

Optional: grated chocolate

DIRECTIONS

Mix butter, brown sugar, corn syrup and coffee liqueur or coffee in a small bowl. Mix in pecans and flour till combined properly. Drop onto gently greased baking sheets according to tablespoons, five inches apart. Bake at three hundred fifty degrees for eight to ten minutes, until bubbly and golden. Make use of baking sheets for cooling for one to two minutes. Quickly roll each cookie around a metal cone or a wooden spoon handle; slide off. Cool entirely placed on a wire rack. Shortly prior to serving, Mix cream, powdered sugar and espresso powder. Beat Using an electric blender over low speed till they start to Make stiff peaks. Place using a spoon into a plastic zipping bag; snip off one corner and pipe into cookies. Dust with grated chocolate, if required. Prepares about two and half dozen.

PECAN ICEBOX COOKIES

INGREDIENTS

1-1/2 c. butter, softened

1 c. brown sugar, packed

2 eggs, beaten

1 t. baking soda

1 c. sugar

2 t. vanilla extract

1/8 t. salt

4 c. all-purpose flour

1 t. cream of tartar

1 c. chopped pecans

DIRECTIONS

Combine butter, sugars and eggs till it turns creamy. Put in rest of the ingredients excluding pecans; mix properly. Mix in pecans and prepare into three to four cylinders two inches wide. Roll each cylinder in wax paper, covering well; Allow to cool for 1 hour to overnight. Slice one by four-inch thick and make sure to arrange them on ungreased baking sheets. Bake at three hundred fifty degrees for eight to ten minutes. Prepares six to eight dozen.

CHOCOLATE CHERRY DELIGHTS

INGREDIENTS

1/4 c. butter, melted

twelve maraschino cherries, finely chopped

2/3 c. creamy peanut butter

2 c. powdered sugar

1 c. chopped walnuts

1 c. sweetened flaked coconut

1/8 t. salt

6-oz. pkg. semi-sweet chocolate chips

3-1/2 T. paraffin, chopped

DIRECTIONS

Combine all ingredients excluding chocolate chips and paraffin. Prepare into 1-inch balls; place aside. Melt chocolate chips and paraffin in a double boiler over medium-low flame till it turns smooth. Immerse balls into chocolate mixture to coat; Allow to stand on wax paper till they are well set. Prepares about two and half dozen.

OATMEAL DROP COOKIES

INGREDIENTS

2 c. sugar

1/2 c. milk

1/2 c. margarine

1/4 c. baking cocoa

3 c. quick-cooking oats, uncooked

1/4 c. creamy peanut butter

1 t. vanilla extract

1/8 t. salt

DIRECTIONS

Mix sugar, cocoa, milk and margarine in a large saucepan over medium flame. Bring to a boil; cook for 1 minute. Take off of flame and put in oats, peanut butter, vanilla and salt; mix properly. Drop mixture according to teaspoonfuls onto wax paper. Allow to stand for two to three hours. Prepares about five dozen.

PEANUT BUTTER PINWHEELS

INGREDIENTS

1 c. butter, softened

16-oz. pkg. powdered sugar

Put extra powdered sugar for rolling out

1 c. creamy peanut butter

DIRECTIONS

Mix butter and powdered sugar till properly mixed. Divide mixture into three balls. Using a rolling pin sprinkled with powdered sugar, roll out each ball into a one by eight-thick rectangle on wax paper sprinkled with crushed sugar. Put a thin layer of peanut butter on top. Beginning with long side of each rectangle, roll up jelly-roll style. Refrigerate for at least thirty minutes; slice three by four-inch thick. Prepares about two and half dozen.

CORNY CRUNCH BARS

INGREDIENTS

2 c. light corn syrup

2 c. crunchy peanut butter

2 c. sugar

2 9-3/4 oz. pkgs corn chips

DIRECTIONS

Mix corn syrup and sugar in a saucepan over medium flame; bring to a boil. Take off of flame; Mix in peanut butter. Place corn chips in a large bowl coated with non-stick vegetable spray; Mix in peanut butter mixture. Gently press onto a buttered 18 inch x 12 inch baking pan and allow to cool. Cut into squares. Prepares about two dozen.

MARBLED CHEESECAKE BARS

INGREDIENTS

18-3/4 oz. pkg. German chocolate cake mix

1/2 c. sugar

8-oz. pkg. cream cheese, softened

3/4 c. milk chocolate chips, divided

DIRECTIONS

Make cake mix according to package instructions; pour into a greased 17 inch x 12 inch baking pan and place aside. Beat together cream cheese and sugar; Mix in one fourth cup chocolate chips. Transfer by tablespoonfuls over batter. Cut through batter using a knife to swirl cream cheese mixture; Drizzle gently with rest of the chocolate chips. Bake at three hundred fifty degrees for twenty five to thirty minutes, or till a toothpick inserted near center tests clean. Place over a wire rack to let the cool; slice into bars. Prepares about three dozen.

PEANUT BUTTER SNOWBALLS

INGREDIENTS

2 c. creamy peanut butter

2 c. powdered sugar

2 c. crispy rice cereal

2 T. butter, softened

sixteen-oz. pkg. white melting chocolate, chopped

DIRECTIONS

Mix peanut butter, butter and powdered sugar. Put in cereal; mix properly. Shape into balls according to teaspoonfuls. Set balls on wax paper; freeze for few hours to overnight. Melt chocolate in a double boiler over medium-low flame; stir till it turns smooth. Immerse balls into melted chocolate; return to wax paper till they are well set. Prepares four to five dozen.

MERRY CHRISTMAS COOKIES

INGREDIENTS

2 16-1/2 oz. tubes refrigerated sugar cookie dough, softened

1 c. pistachios, chopped

1 c. dried cherries, chopped

2 11-oz. pkgs. white chocolate chips

DIRECTIONS

Mix cookie dough, cherries and pistachios in a large bowl; mix properly. Shape into two cylinders; Allow to cool for 1 hour. Slice cookies one by four-inch thick; Make sure to arrange them on gently greased baking sheets. Bake at three hundred fifty degrees for twelve to fourteen minutes, until golden. Cool entirely. Melt chocolate in a double boiler over medium-low flame; stir till it turns smooth. Immerse cookies in melted chocolate and place on wax paper; Allow to stand till they are well set. Prepares about five dozen.

PECAN PIE BARS

INGREDIENTS

18-1/2 oz. pkg. yellow cake mix, divided

1 egg, beaten

1/2 c. brown sugar, packed

1/2 c. butter, melted

1-1/2 c. light corn syrup

3 eggs, beaten

1 t. vanilla extract

1 c. chopped pecans

DIRECTIONS

Place aside two third cup dry cake mix for filling. In a large bowl, Mix rest of the cake mix, butter and egg; mix properly. Press into a greased 13 inch x 9 inch baking pan. Bake at three hundred fifty degrees for fifteen to twenty minutes, till they attain a golden hue; remove and place aside. In a large bowl, mix reserved cake mix, brown sugar, corn syrup, eggs and vanilla. Beat for two minutes using an electric blender over medium speed. Mix in pecans and pour over baked crust. Bake for thirty to thirty five minutes at three hundred fifty degrees, until almost set. Cool; slice into bars. Prepares about two dozen

CHEWY CEREAL BARS

INGREDIENTS

1 c. sugar

1 c. light corn syrup

1 c. creamy peanut butter

1 t. vanilla extract

6 c. doughnut-shaped oat cereal

DIRECTIONS

Mix together sugar and corn syrup in a saucepan over medium flame; boil for 1 minute. Take off of flame; Put in peanut butter and vanilla, stirring till it turns smooth. Place cereal in a big bowl coated with non-stick cooking spray; Mix in peanut butter mixture. Press into a buttered 15 inch x 10 inch jelly roll pan and allow to cool. Cut into squares. Prepares two to three dozen

CLUB CRACKER GOODIE BARS

INGREDIENTS

60 rectangular buttery crackers, divided

1/3 c. milk

1/2 c. sugar

1/2 c. butter

3/4 c. brown sugar, packed

1 c. graham cracker crumbs

2/3 c. crunchy peanut butter

1 c. semi-sweet chocolate chips

1/2 c. chopped peanuts

DIRECTIONS

In a gently greased 13 inch x 9 inch baking pan, arrange half of crackers in a single layer; place aside. Melt butter in a saucepan over medium flame; Put in milk, sugars and graham cracker crumbs. Boil for five minutes; pour over crackers placed in the pan. Top with rest of the crackers. Melt chocolate chips and peanut butter in a saucepan over low flame, stirring continually until melted; spread over crackers. Drizzle gently with peanuts. Cover and refrigerate for three hours. Cut into bars; refrigerate until prepared to serve. Prepares about two and half dozen.

EASY ALMOND SPRITZ

INGREDIENTS

17-1/2 oz. pkg. sugar cookie mix

1 egg, beaten

1/2 c. all-purpose flour

1/2 c. butter, melted

1 t. almond extract

Garnish: colored sugar, candy sprinkles

DIRECTIONS

In a large bowl, mix together dry cookie mix, butter, egg, flour and extract till you witness a soft dough forming. Fill a cookie press with cookie dough; Set cookies on ungreased baking sheets. Decorate as desired with sugar or sprinkles. Bake at three hundred seventy five degrees for six to eight minutes, or till they are well set. Cool for 1 minute; Take off of baking sheets to wire rack. Prepares four dozen.

PEANUT BUTTER MELTAWAYS

INGREDIENTS

8 1-oz. sqs. melting chocolate

1 T. shortening

8 1-oz. sqs. white melting chocolate

2-1/4 c. creamy peanut butter

DIRECTIONS

Line a 13 inch x 9 inch baking pan using aluminium foil; spray with non-stick vegetable spray and place aside. In a large microwave-safe bowl, Mix chocolates and shortening. Microwave over high setting for thirty seconds each time until melted; stir till it turns smooth. Put in peanut butter to chocolate mixture and stir properly. Pour into prepared pan; Allow to cool for 1 hour. Cut into squares. Prepares two dozen.

GRAHAM KRINGLES

INGREDIENTS

24 cinnamon graham cracker squares

1/2 c. butter

1 c. brown sugar, packed

1/2 c. margarine

1 c. chopped pecans

DIRECTIONS

Layer graham crackers in an aluminium foil-lined 15 inch x 10 inch jelly-roll pan. Melt butter, margarine and brown sugar in a saucepan over medium flame. Bring to a boil; simmer for two minutes. Pour over crackers; Drizzle gently with nuts. Bake at three hundred fifty degrees for ten to twelve minutes. Slice into triangles while still warm. Prepares four dozen.

ANGEL MERINGUES

INGREDIENTS

5 egg whites

1-1/2 t. vanilla extract

1/3 c. powdered calorie-free sweetener

1/8 t. salt

DIRECTIONS

Using an electric blender on medium-low speed, beat egg whites till they start to make froth. Put in sweetener, vanilla and salt. Mix over high speed till they start to make stiff peaks, about twenty to thirty seconds. Spoon by rounded tablespoonfuls onto a gently greased baking sheet. Bake at three hundred fifty degrees for ten to fifteen minutes, until golden. Take off of pan; cool. Prepares about one dozen.

SANTA COOKIES

INGREDIENTS

1 c. powdered sugar

1/2 t. vanilla extract

sixteen-oz. pkg. peanut-shaped sandwich cookies

4-1/4 oz. tube red decorator icing

2 T. milk

Garnish: quartered mini marshmallows, mini semi-sweet chocolate chips,

red cinnamon candies

DIRECTIONS

Combine powdered sugar, milk and vanilla together for attaining a frosting consistency. Spread a small quantity of frosting on all ends of cookies, leaving center of cookies plain to decorate for Santa’s face. Let frosting dry entirely on wire racks. Decorate top of each cookie using red icing to form a hat. Using white frosting to attach, put in a marshmallow quarter to hat for a pompom, two chocolate chip eyes and a cinnamon candy nose. Let cookies dry entirely placed on a wire rack prior to serving. Prepares about two and half dozen.

No matter how bad your day is, when you start talking about cookies or cakes or pies, or you bring someone cookies, there's just not bad news. The worst news is, 'Hey, there's sugar in that.'    

-- Christina Tosi

QUICK FRUITCAKE BITES

INGREDIENTS

2 c. mini marshmallows

1 c. maraschino cherries, chopped

fourteen-oz. can sweetened condensed milk

2 c. graham cracker crumbs

1/2 c. chopped pecans

3 c. sweetened flaked coconut

DIRECTIONS

Mix all ingredients excluding coconut; mix properly. Make dough into 1 inch balls; roll in coconut. Chill for three hours, or till it turns stiff. Make sure to refrigerate only in an airtight container. Prepares about five dozen.

PEANUT BUTTER & JAM BARS

INGREDIENTS

17-1/2 oz. pkg. peanut butter cookie mix

1 T. water

1 egg, beaten

3 T. oil

1/2 c. peanut butter chips

sixteen-oz. container vanilla frosting

1 T. milk

1/4 c. creamy peanut butter

1/4 c. strawberry jam

DIRECTIONS

Combine  cookie mix, oil, water and egg; Mix in with a soft dough. Put in chips and mix properly. Press dough into a gently greased 13 inch x 9 inch baking pan. Bake at three hundred fifty degrees for fifteen to eighteen minutes, until edges are light golden. Cool entirely, about thirty minutes. Mix frosting, milk and peanut butter together till it is properly blended. Spread over baked crust. Drop jam by teaspoonfuls over frosting mixture; swirl jam using a knife tip to form a marbled design. Refrigerate for twenty minutes, or till they are well set. Cut into bars. Prepares about three dozen.

DOUBLE CHOCOLATE BROWNIES

INGREDIENTS

1 c. chopped pecans

2 c. sugar

1-1/2 c. all-purpose flour, divided

10 T. baking cocoa, divided

1-1/2 c. margarine, melted and divided

4 eggs, beaten

1 t. vanilla extract

16-oz. pkg. powdered sugar

6 T. milk

DIRECTIONS

Toss pecans using some quantity of the flour; place aside. Combine rest of the flour, sugar, five tablespoons cocoa, 1 cup margarine, eggs and vanilla. Mix in pecans; spread in a greased 11 inch x 7 inch baking pan. Bake at three hundred fifty degrees for thirty minutes. For icing, mix powdered sugar, milk, rest of the cocoa and rest of the margarine; mix till it turns smooth. Pour over brownies while still hot. Let cool; Cut into squares. Prepares two dozen.

BUCKEYE BROWNIES

INGREDIENTS

3/4 c. all-purpose flour

1/2 t. salt

1/2 c. butter, softened and divided

1/2 t. baking powder

6 T. baking cocoa

1 c. sugar

2 eggs, beaten

1-1/2 t. vanilla extract, divided

1/2 c. creamy peanut butter

1-1/4 c. powdered sugar

1 c. milk chocolate chips

DIRECTIONS

Line an 8inch x 8inch square baking pan with two crossed strips of aluminium foil; spray using non-stick vegetable spray and place aside. Mix flour, baking powder and salt; place aside. In a microwave-safe bowl, melt one third cup butter for 1 minute over high setting. Put in cocoa, sugar, eggs and one teaspoon vanilla; beat for 1 minute, till it is properly blended. Put in dry ingredients; mix till combined properly. Spread in prepared pan. Bake at three hundred fifty degrees for twenty minutes. Take off of oven; Allow to stand for ten minutes. Mix peanut butter and rest of the butter. Put in powdered sugar and rest of the vanilla; mix till it turns smooth. Place mixture between two lengths of wax paper; roll out into an 8- inch x 8-inch square. Using foil strips as handles, take off brownies from pan; place aside. Peel off wax paper from top of peanut butter mixture; turn onto top of brownies. Peel off rest of the wax paper. Melt chocolate chips and spread over top. Chill till it turns stiff, about 1 hour. Slice into squares. Prepares one dozen.

ITALIAN CHOCOLATE COOKIES

INGREDIENTS

4 c. all-purpose flour

2 t. ground cloves

2 t. cinnamon

1/4 c. baking cocoa

2 t. nutmeg

2 T. baking powder

1/2 t. salt

1-1/2 c. sugar

1 t. vanilla extract

1/2 c. shortening, melted

1 c. warm brewed coffee

1 c. chopped nuts

1 c. raisins

1 c. powdered sugar

3 to 4 t. water

DIRECTIONS

Mix flour, cocoa, baking powder, spices and salt; place aside. Take a different bowl and mix together shortening and sugar. Mix in vanilla extract and coffee; Uniformly put in flour mixture till properly mixed. Mix in nuts and raisins. Prepare_ into 1-inch balls and make sure to arrange them on slightly greased baking sheets. Bake at three hundred fifty degrees for ten minutes; Let cool. Combine powdered sugar and water; sprinkle over cookies. Prepares two to three dozen.

LAYERED MINT CHOCOLATE FUDGE

INGREDIENTS

12-oz. pkg. semi-sweet chocolate chips

2 t. vanilla extract

6-oz. pkg. white chocolate chips

14-oz. can sweetened condensed milk, divided

1 T. peppermint extract

few drops green or red food coloring

DIRECTIONS

Melt semi-sweet chocolate chips along 1 cup condensed milk in a big saucepan over low flame. Mix in vanilla. Spread half the mixture in a wax paper-lined 8 inch x 8 inch baking pan; chill for ten minutes, or till it turns stiff. Place aside from rest of the chocolate mixture at room temperature. In another heavy saucepan over low flame, melt white chocolate chips with rest of the condensed milk. Mix in extract and desired food coloring. Spread over cooled chocolate layer; chill for ten minutes, or till it turns stiff. Spread reserved chocolate mixture over mint layer. Chill for two hours, or till it turns stiff. Take fudge onto cutting board; remove wax paper. Slice into squares. Store loosely covered at room temperature. Prepares one to two pounds.

CHOCOLATE PEPPERMINT DROPS

INGREDIENTS

1 c. margarine, softened

2/3 c. dark brown sugar, packed

1 t. vanilla extract

2/3 c. sugar

1 t. peppermint extract

2 eggs, beaten

2 c. all-purpose flour

1 t. baking soda

1/2 t. salt

3/4 c. baking cocoa

1/2 c. candy canes, crushed

DIRECTIONS

Mix margarine, sugars, extracts and eggs in a big bowl; mix properly. Put in rest of the ingredients excluding candy canes; Mix well. Chill for fifteen minutes, or until dough is easy to handle. Roll well-rounded teaspoons of dough into balls; set on parchment paper-lined baking sheets. Bake at three hundred twenty five degrees for twelve to thirteen minutes, or until cookies are puffed and centers are in place firmly. Take off of oven; with the back of a spoon, immediately and gently prepare a well in the center of cookies. Insert with a spoon about half teaspoon of crushed candy into well. Allow to stand for two to three minutes prior to removing from baking sheet. Prepares three and half dozen.

CHOCOLOTTA PIZZA

INGREDIENTS

12-oz. pkg. semi-sweet chocolate chips

2 c. mini marshmallows

1 c. crispy rice cereal

8 2-oz. squares white melting chocolate, divided

6-oz. jar maraschino cherries, drained and halved

16-oz. pkg. candy-coated chocolate peanuts

1 t. oil

DIRECTIONS

Mix chocolate chips and seven squares white chocolate in a two-quart microwave-safe bowl. Microwave over high setting for two minutes; stir. Microwave an extra one to two minutes, till it turns smooth, stirring every thirty seconds. Mix in marshmallows and cereal. Spoon onto a greased twelve inch pizza pan. Top with cherries and peanuts, pressing lightly. Microwave rest of the white chocolate with oil for 1 minute; stir. Microwave for thirty seconds to one minute, till it turns smooth, stirring every fifteen seconds. Sprinkle over pizza; chill till it turns stiff. Refrigerate until prepared to serve. Allow to stand at room temperature for ten to fifteen minutes prior to slicing into wedges. Prepares ten to twelve servings.

BROWNIE PIZZA SLICES

INGREDIENTS

1 c. butter, divided

1-1/2 t. vanilla extract

3 eggs, beaten

1-1/2 c. sugar

3/4 c. baking cocoa, divided

1/2 t. baking powder

1/4 t. salt

3/4 c. all-purpose flour

1-1/2 c. powdered sugar

2 to 3 T. milk

Garnish: mini chocolate chips, peanut butter candies, toasted coconut, toffee

baking bits, chopped pecans

DIRECTIONS

Melt three fourth cup butter; beat together with sugar, vanilla and eggs. Mix in half cup cocoa, flour, baking powder and salt just until moistened. Spread into a greased nine inch pie plate. Bake at three hundred fifty degrees for sixteen to twenty minutes; make sure not to overbake. Test for completeness after sixteen minutes. Take off of oven; cool for ten minutes. Mix rest of the butter, powdered sugar, milk and rest of the cocoa. Spread over brownie in a thin, smooth layer. Using a sharp knife, cut brownie into eight wedges. Carefully remove each wedge and place on a wire rack. Drizzle gently wedges using a variety of garnishes, or leave as it is. Wrap each wedge in a plastic wrap or wax paper. Prepares eight servings.

I am a picky eater. By that I mean, I love to pick the raisins out of oatmeal raisin cookies, the chips out of chocolate chip cookies, the white side off of black and white cookies, and the vanilla center out of Oreos.    

- Dylan Lauren

CARAMEL PECAN TURTLES

INGREDIENTS

1 c. pecan halves

36 vanilla caramels

1/2 c. semi-sweet chocolate chips

DIRECTIONS

Take a slightly oiled baking sheet, arrange five pecans together to prepare turtle legs and head. Place 1 caramel at the center of each turtle. Replicate with rest of the pecans and caramels. Bake at three hundred twenty five degrees for five to ten minutes, until caramels turn tender. Take off of oven and flatten caramel centers using a spatula. Melt chocolate chips in a saucepan over low flame; spoon over caramel centers. Cool till they are well set. Prepares about two and half dozen.

CREAMY CHOCOLATE PECANS

INGREDIENTS

4 egg yolks

2/3 c. sugar

1-2/3 c. semi-sweet chocolate chips

2/3 c. whipping cream

1 t. vanilla extract

1/2 lb. pecan halves

14-oz. pkg. milk chocolate for melting

DIRECTIONS

Beat egg yolks till they turn thick and attain a lemon color hue; Put in cream and sugar. Cook at the top of a double boiler over low flame until very thick. Place semi-sweet chocolate in a microwave bowl. Microwave over high setting for about one to two minutes, stirring every fifteen seconds; cool gently and put in to egg mixture. Mix in vanilla; beat properly and chill. Prepare into small balls; With a little force place a pecan half onto each side (two pecans per ball). Place milk chocolate in a microwave safe bowl. Microwave over high setting for one to two minutes, stirring every fifteen seconds until melted. Immerse balls into melted chocolate; Let cool on wax paper. Prepares about three dozen.

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