Melt one pound of butter blend in 1 C. sugar stir until sugar stir til is melted.
When cool
Add:
7 eggs yolks
2 C. lukewarm Milk
Add 4 packages (1 cake) yeast to milk mixture.
Add 7 + Cups of flour
Mix thouroughly
Refrigerate dough overnight. When ready to make bring dough to room temp.
Cut dough ball in 1/2 and cut each 1/2 into 3rds.

Grind 4 pounds of nuts
Beat egg whites with fork
1/4 C. Honey
1 C. sugar
1/2 Cup melted butter
And if to thick add a little milk to make nut filling easier to spread

Bake 350 degrees for about 30-35 minutes.
Or until golden brown

1 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup butter or margarine -- softened
1/2 cup shortening
1 teaspoon vanilla
1 egg
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 (6 ounce) package white baking bars -- cut into 1/4- to 1/2-
inch chunks
1 (3 1/2 ounce) jar macadamia nuts -- coarsely chopped

Heat oven to 350º.
Beat sugars, butter, shortening, vanilla and egg in large bowl with electric mixer on medium speed until light and fluffy,

1 C. flour
1/4 C. salt
6 tbsp. water

Combine flour and salt. Then add water. Dough should be soft but not sticky. Knead until all salt is worked in and dough is smooth.
Roll out and cut with cookie cutters. Make hole for hanger.
Bake at 275 degrees for 3 hours, check periodically.
They are done when completely hard.

Cool before painting with felt tip markers or paint and coat with high gloss polyurethane.

Look pretty with nop paint and only the High gloss polyurethane on them.

2 C. baking soda (1 lb. box)
1 C. cornstarch
1 1/4 C. water

Combine and mix thoroughly. Stir over medium heat until low boil. *Continue stirring until dough-like consistency.
Cool in airtight container or plastic bag in refrigerator. When dough cools knead and roll out to 1/4 inch thickness.
Use cookie cutters to make the shapes desired. With the end of a pencil make a small hole for hanging ornament.

Place shapes on a wax paper lined cookie sheet and allow to dry for 1- 2 days. Don't turn over to dry; might result in cracking.

1 bag looped pretzels
Assorted hard candies
Curling ribbon for hanging

Preheat oven to 400 degrees. Place pretzels on cookie sheet covered with aluminum foil.
Place hard candy in Baggies and crush with hammer into coarse pieces. Fill the bottom 2 loops of each pretzel with candy pieces.

Bake until candy is melted, about 5 minutes. Remove from oven and cool on wire rack.
When candy is cool, peel carefully from aluminum foil and break off any candy that has leaked out of the loops.

1/4 C. ground cinnamon
1 tbsp. ground allspice
2 tbsp. ground cloves
1 tbsp. ground nutmeg
1 C. applesauce

Combine spices in bowl, blend well. Stir in applesauce.
Dough will be stiff. Roll dough 1/4 inch thick on cookie sheet.
Cut out shapes with cookie cutters. Remove and discard extra dough.
Let dry for 4 to 5 days; do not cover. Store in airtight plastic container or bag.

Yields: 25 ornaments.

This recipe is not edible.

1-1/4 C. sugar
1 gal. strong coffee
1 pt. whipping cream, whipped
1 pt. vanilla ice cream, softened
1 pt. chocolate ice cream, softened

Stir sugar into hot coffee; chill thoroughly. Fold in whipped cream and ice creams just before serving.

Makes 5 quarts.

1 egg white, lightly beaten
2 cups pecans or walnuts
1/4 cup sugar
1 tablespoon cinnamon

Preheat oven to 300F.
Toss nuts in egg white until thoroughly coated. Mix together the sugar and cinnamon, and toss or stir nuts into this mixture to coat evenly.
Spread the nuts in a single layer on an ungreased cookie sheet.
Bake at 300F for 30 minutes.

Makes 2 Cups

1/4 C. butter
2 C. zucchini, chopped
1 C. onion, chopped
2 tbsp. fresh parsley, chopped
2 cloves garlic, minced
2 eggs
3 C. cornbread, crumbled
Salt and pepper

In a large skillet, melt butter. Add zucchini, onion, parsley, garlic, salt, and pepper.
Cook until zucchini is tender (about 10 minutes). In a medium-sized bowl, beat eggs. Stir in zucchini mixture and cornbread.
Spoon into a greased casserole dish and bake until browned (about 30 minutes).

1 cup butter or margarine, softened
1 1/2 cups sugar
3 eggs
1 cup sour cream
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda

Frosting:
1/3 cup butter or margarine, softened
2 cups confectioners' sugar
2 tablespoons milk
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt

In a mixing bowl, cream butter and sugar. Beat in eggs. Add sour cream and vanilla; mix well. Combine flour, baking powder and baking soda; add to the creamed mixture and mix well. Chill dough at least 2 hours or overnight.

Ingredients:
Pies:
1 2⁄3 cups all-purpose flour
2⁄3 cup unsweetened cocoa powder
1½ tsp baking soda
½ tsp salt
4 Tbsp unsalted butter, at room temperature
4 Tbsp vegetable shortening
1 cup (packed) dark-brown sugar
1 large egg
1 tsp vanilla extract
1¼ cups milk

Marshmallow filling:
1½ cups Marshmallow Fluff
1¼ cups vegetable shortening
1 cup confectioners’ sugar
1 Tbsp vanilla extract

Directions:
Position rack in center of oven; preheat to 375ºF. Line two baking sheets with parchment paper.

1/2 cup brown sugar
1/4 cup white sugar
1/4 cup sour cream
Dash salt
1 teaspoon vanilla
2 1/2 cups pecans or walnuts or both

Combine ingredients in saucepan. Bring to soft ball stage. Remove from heat. Add vanilla. Stir in nuts. Quickly spread on waxed paper.

CANDY CANE CHOCOLATE FUDGE

2 cans 14 oz each sweetened condensed milk
2 tsp vanilla
2/3 cup crushed candy canes
1/4 tsp salt
2 tbs unsalted butter
4 cups bittersweet chocolate chips

Line two 8" square baking pans with parchment paper or foil, leaving an overhang.

In a saucepan, combine chocolate chips and milk. Cook until chocolate has melted and the mixture is smooth. Add the butter, vanilla, and salt and stir until the butter has melted.

3 cups of sugar
1 cup of milk
2 tablespoons of butter
2 squares of chocolate
1 teaspoon of vanilla
1/2 cup of black walnuts
1/2 cup of figs, chopped
1/2 cup of raisins, chopped

Mix the sugar, milk, butter and chocolate. Cook until a soft ball forms when
tested in cold water. Stir frequently during cooking.
When fudge is done, remove from fire and set in a cool place.
Do not disturb for 20 minutes or more.

Add other ingredients. Beat until very stiff. Place in a buttered plate.
Take the fudge up in hands and knead for 5 minutes.
Pat into a shape 1" thick.
Cut in cubes.

3 cups of sugar
3/4 cup of light corn syrup
3/4 cup of water
2 egg whites
1 (3 oz.) pkg. strawberry or lime flavored gelatin
1 cup of chopped pecans
1/2 cup of shredded coconut (optional)

Combine sugar, corn syrup and water in saucepan.
Bring to boiling point.
Reduce heat, cook to hard boil stage.

Beat egg whites until fluffy. Add dry gelatin gradually, beating until stiff peaks form. Pour syrup slowly into egg white mixture, beating constantly until candy holds shape and loses gloss. Stir in nuts and coconut.

Pour quickly into 9 inch buttered pan. Let stand until firm.

1 cups butter
1 cups water
1/4 cups coca
2 cups sugar
2 cups flour
1/8 tablespoon salt
2 eggs
1 teaspoon baking soda
1/2 cup sour cream
1 teaspoon vanilla
whole bag chopped pecans
Frosting

1/2 cup butter
1/4 coca
1/4 cup plus 2 tablespoons milk
1 box (one pound) confectioners' sugar, sifted (4 1/4 cups sifted)
1/2 teaspoon vanilla
Cake: Combine butter, water, and cocoa in saucepan over medium heat; heat until butter melts. Add sugar, flour, salt, eggs, soda, sour cream, and vanilla;mix well.
Pour into a 15x10x1-inch jelly roll pan.

48 Oreo cookies crushed
3/4 cup margarine softened

Crust:
3 envelopes unflavored gelatin
3/4 cup cold water
3 (8 ounce) packages of cream cheese
1 1/2 cups sugar
2 1/4 cups milk
3 cups Cool Whip
30 Oreo cookies crushed

Filling:
Mix the 48 crushed cookies and 3/4 cup margarine together and press into a 9x13 inch pan.

1/2 cup shortening
1/2 cup sugar
2 large eggs
1/2 cup molasses
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground ginger
1 cup hot water
Preheat the oven to 350 degrees. Beat shortening at medium speed of an electric mixer until light and fluffy; gradually add sugar, beating well. Add eggs and molasses, mixing well.

Combine flour and next 4 ingredients; add to shorting mixture alternately with flour mixture. Mix after each addition.

8 oz. softened cream cheese
1/2 onion
1/2 c. chopped black olives
1/2 c. chopped pimento stuff green olives
1 tbsp. Worcestershire Sauce
1/2 tbsp. tabasco
1 bunch parsley

Mix together above ingredients except for parsley. Shape into a ball and chill for one hour.
Finely chop parsley flowers.

Roll cheese ball in parsley and serve with crackers.

Topping:
1/2 C. crushed Corn Flakes
1/2 C. chopped pecans
1/2 C. brown sugar
1/2 C. melted margarine
(You can double these ingredients to make more on the topping)

Casserole:
2 C. mashed cooked sweet potatoes
1 C. sugar (1 1/4 C. if sweet potatoes are canned)
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1 stick of melted margarine
1/4 C. milk

Blend it all together and pour in a buttered casserole dish.

Bake at 400 degrees for 20 minutes.

Add the topping and bake another 10 minutes and you are done!

2 cans yams
2 heaping spoonfuls brown sugar
1 stick butter/margarine
Marshmallows
1/2 C. pecans

Melt butter in a cast iron skillet over low heat. Add brown sugar and stir until dissolved.

Add pecans and yams and cook until heated through.

Add marshmallows during the last ten minutes.

Serve warm.

8 C. corn or rice Chex
1 jar peanuts
1 bag small pretzels
1 bag MM's
2 bags white vanilla chips
3 tbsp. Oil

Combine all of dry ingredients except chips in large bowl.

Melt chips and oil in microwave, stopping occasionally to stir. When melted pour over other ingredients and

mix.

Pour out onto wax paper let cool.

Break up and put in a container with lid.

1 C. powdered sugar
1 egg white
1/8 tsp. cream of tartar
1/4 tsp. vanilla

Beat egg white, sugar and cream of tartar until very thick. Beat in vanilla.

Spoon frosting into cake decorator bag. (Size of hole in tip determines the thickness of the snowflake.)

Draw a snowflake design the size you want on a piece of paper with a small dark, felt tip pen.

Place the pattern under a sheet of wax paper.

Squeeze frosting onto the waxed paper, following the lines of the design.

Let harden overnight, then gently remove the waxed paper backing.

16" styrofoam cone
5 bunches fresh parsley
Plastic wrap
1/2 lb. (or more) med. sized shrimp shelled, deveined and cooked
1 dozen cherry tomatoes
Ripe pitted olives
Stuffed green olives
1/2" cubes of assorted cheese
Decorative toothpicks

Wash and dry parsley.
Using decorative toothpicks, secure parsley sprigs to styrofoam cone, working around and down to completely cover cone with parsley.
Cone should appear to be covered with parsley leaves. (Stems should not show.) This step may be done the day before the party.

8 oz. cream cheese
4 oz. blue cheese
1 tbsp. chopped green pepper
1 tbsp. diced pimento
Chopped walnuts
Minced parsley

Combine cheeses; add green pepper and pimento.
Roll into ball then roll in walnuts.
Garnish with parsley and serve with crackers.

2 pkgs. Refrigerated crescent rolls
2 tbsp. melted butter
2 oz. cream cheese
1 C. confectioners' sugar
Red and green sugar
1 tsp. grated orange peel
3 tbsp. sugar
2 tbsp. orange juice

Preheat oven to 375 degrees.
Slice 2 packages of crescent rolls (do not unroll) into 11 equal pieces and flatten.
On ungreased cookie sheet, arrange 10 pieces into a triangle to form tree. Use last piece to make trunk. Combine butter, sugar, and grated orange peel; brush on dough.

Bake 20 minutes. Meanwhile, cream the cream cheese with powdered sugar and orange juice.

1 (16 oz.) can whole cranberries
1 (21 oz.) can apple pie filling
1 box yellow cake mix
1 cube of butter
1/2 C. chopped walnuts, almonds or granola

Heat oven to 325 degrees. Dump cranberries into an ungreased 9 x 13 inch baking pan. Dump apple pie filling into pan.
Spread mixture evenly and spread dry cake mix on top.
Cut up butter and dot top of cake. Sprinkle nuts and/or granola over cake.
Bake for 1 hour and 15 minutes.

1 1/2 cup powdered sugar
1 cup butter, softened
1 egg
1 tsp. vanilla
3 cups all purpose flour
1/4 tsp. baking powder
Your favorite cookie icing, sprinkles, etc.

Preheat oven to 375 degrees. In a large bowl, mix powdered sugar and butter until creamy.
Stir in egg and vanilla. Mix in flour and baking powder.
Cover and refrigerate for at least 2 hours.

Roll out on a flat surface, half of the dough at a time. With your favorite Christmas-themed cookie cutters cut into the dough.

Bake for 8-10 minutes until golden.
Cool and decorate.

Pre-made sugar cookie dough
2 (8-oz) bags sour-ball candies or Life Savers of assorted colors

Preheat oven to 350 degrees.
Remove dough from the refrigerator.
Line 2 baking sheets with aluminum foil.

Roll out the dough on a lightly floured surface. Use cookie cutters to cut dough into various shapes. Cut out a shape from the center of each cookie.
Be careful not to cut too close to the edges, or the cookies will break.
Place the cookies on the lined baking sheet. Gather up scraps,
re-roll, and cut, always working with chilled dough.

1 C. butter
2 C. sugar
2 eggs
2 tsp. vanilla or lemon extract
1 C. sour cream
1 tsp. salt
2 tsp. baking soda
6 1/2 C. flour, divided

Frosting
2 2/3 C. powdered sugar
1/2 tsp. cream of tartar
2 egg whites, unbeaten
1/2 tsp. vanilla

Mix all ingredients except 1-cup flour. Save for rolling out dough. Refrigerate for 2 hours.
Roll out in small quantities and cut with cookie cutters.

Bake at 375 degrees for 8 to 10 minutes.
Mix frosting ingredients together and whip until frosting stands in peaks.
Frost cookies.