January 14th, 2008 by alice
Tags: Cake, Eggnog, Pound
INGREDIENTS
- 1 (18 1/4 ounce)packageyellow cake mix
- 2eggs
- 1-8teaspoonnutmeg
- 1 1/2cupseggnog
- 2tablespoonsrum or1/4 teaspoonrum flavoring
- 1/4cupbutter, melted
DIRECTIONS
- READ ALL OF THE DIRECTIONS, BEFORE MAKING CAKE!
- Combine cake mix, nutmeg, eggs, eggnog, butter/margarine, and rum in a large mixing bowl.
- Beat with electric mixer about 4 minute or 450 strokes by hand.
- Pour batter into a greased 10″ bundt or tube pan.
- Bake at 350 for 45-55 minute or until a long wooden skewer inserted into the thickest portion comes out clean.
- Cool in the pan for 10 minutes, then invert cake onto a rack and cool completely.
- Note: You can use just about any flavor cake mix, such as, French Vanilla, lemon, or try chocolate.
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January 14th, 2008 by alice
Tags: Delight, Squares, Strawberry
INGREDIENTS
- 1 1/2cupshoney graham crackers, crushed
- 1/2cupsugar, divided
- 6tablespoonsbutter, melted
- 12ouncesreduced-fat neufchatel cheese, softened
- 2tablespoonsmilk
- 1cupCool Whip Lite, thawed
- 2cupsboiling water
- 1 (6 ounce)packagesugar-free strawberry gelatin
- 1 1/2cupscold water
- 2 (8 1/4 ounce)cansmandarin orange segments, drained
DIRECTIONS
- Mix graham crumbs, 1/4 cup sugar and butter.
- Press firmly onto bottom of 13×9 inch baking pan.
- Set aside.
- Beat cream cheese, remaining 1/4 cup sugar and milk until smooth.
- Gently stir in whipped topping.
- Spread over crust and refrigerate.
- Meanwhile, stir boiling water into gelatin until completely dissolved.
- Stir in cold.
- Refrigerate 1 1/2 hours or until slightly thickened.
- Stir in orange segments and spoon over cream cheese layer.
- Refrigerate 3 hours or until firm.
- Cut and top with additional whipped topping if desired.
- If you have a third can of the orange segments (drain) place a segment along side the whipped topping.
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January 14th, 2008 by alice
Tags: Bars, Cheesecake, Peppermint
INGREDIENTS
- 1 (14 ounce)can eagle brandsweetened condensed milk
- 1/2cupbutter
- 2cups finely crushedOreo cookie crumbs(about 24 cookies)
- 1 (8 ounce)packagecream cheese, softened
- 2eggs
- 1tablespoonpeppermint extract(not tsp.)
- 1 (1 lb)packageAndes mints candies, chopped
- 1cupsemi-sweet chocolate chips
DIRECTIONS
- Preheat oven to 325°.
- In 13×9-inch baking pan, melt margarine in oven.
- Sprinkle crumbs evenly over margarine and pack mixture into the bottom of pan.
- Bake at 325 degrees for 6 minutes and let cool.
- In medium bowl, beat cream cheese until fluffy.
- Gradually beat in Eagle Brand until smooth.
- Add eggs and peppermint flavoring and mix well.
- Pour over cooled prepared crust and bake for 30 minutes or until set.
- Cool completely.
- In heavy saucepan or microwave, melt chocolate chips and drizzle over the top of the bars.
- Sprinkle chopped chocolate mint candies over the top.
- Store covered in refrigerator.
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January 14th, 2008 by alice
Tags: Apricot, Liqueur
INGREDIENTS
- 2lbsdried apricots
- 1 3/4litersvodka
- 4cupssugar
DIRECTIONS
- Put all the ingredients in a jar and seal tightly.
- Place in a cool dark spot and steep for 3 months.
- Strain and let apricots drain.
- The apricots can later be used to dip in chocolate.
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January 14th, 2008 by alice
Tags: Champagne, Noel
INGREDIENTS
- 4ounces brut stylesparkling wine
- 3/4ounceCointreau liqueur
- 1/2ouncebrandy
- 1orange twist
-
Cranberry orange Compote (use 1 ounce for drink)
- 1/2lbcranberries
- 1orange
- 1/2cupsugar
DIRECTIONS
- Fill a champagne flute three-quarters full of sparkling wine.
- Combine the Cointreau, brandy, and compote over ice and add slowly to the champagne.
- Garnish with the orange twist.
- Cranberry orange Compote:.
- In a food processor, blend half a pound of cranberries with one whole, seeded and peeled orange, and half cup sugar.
- Mix and strain through a fine sieve.
- Makes about 20 ounces.
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