16 oz pound cake, frozen
24 drops yellow food coloring
4 cups orange jelly beans
5 oz bag green apple sour straws
6 drops red food coloring
16 oz tub vanilla frosting

Trim one short end of the pound cake, discard the end, then cut a wedge off each side. Attach the wedges to each other with frosting, crust sides together, then attach to the trimmed cake.
-Mix the remaining frosting with the yellow and red food coloring. Spread over the cake.
Arrange jelly beans on the cake in tight rows. Trim the sour straws to various lengths, then gently stick into the top of the cake.

1/2 fully cooked bone-in ham (6 to 8 pounds)
1/2 cup packed brown sugar
2 to 3 tablespoons ground mustard
Whole cloves
1/2 cup apricot preserves

Place ham on a rack in a shallow roasting pan.
Score the surface of the ham, making diamond shapes 1/2 in. deep.
Combine brown sugar and mustard; rub over surface of ham. Insert a clove in the center of each diamond.
Place ham on a rack in a shallow roasting pan.
Bake, uncovered, at 325° for 1 hour.
Spoon preserves over ham. Bake 15-30 minutes longer or until a meat thermometer reads 140° and ham is heated through.

Four or five packages of yeast (I used 3 tablespoon of bulk yeast) with 2 tablespoons of sugar mixed together.

Pour in one cup of lukewarm water

In a big pot mix 12 eggs (beat with a hand mixer) I used a fork add 1/2 teaspoon of salt 1/4 cup of lemon juice.

In a saucepan melt 3 sticks of butter stir in one and half cup of sugar and add one cup of orange juice, 4 tablespoon of vanilla.
Mix that with the eggs.
Sprinkle 3 cups of flour over top leave no liquid showing

Four or five packages of yeast (I used 3 tablespoon of bulk yeast) with 2 tablespoons of sugar mixed together.

Pour in one cup of lukewarm water

In a big pot mix 12 eggs (beat with a hand mixer) I used a fork add 1/2 teaspoon of salt 1/4 cup of lemon juice.

In a saucepan melt 3 sticks of butter stir in one and half cup of sugar and add one cup of orange juice, 4 tablespoon of vanilla. Mix that with the eggs.

Sprinkle 3 cups of flour over top leave no liquid showing

1 1/4 C. Firmly-packed brown sugar
3/4 C. Crisco shortening
2 tbsp Milk
1 tbsp Vanilla
1 Egg
1 3/4 C. All-purpose flour
1 tsp Salt
3/4 tsp Baking soda
1 1/2 C. Pastel-colored candy coated chocolate pieces or pastel-colored vanilla chips

Pre-heat oven to 375F (190C). Place sheets of foil on countertop for cooling cookies.

Combine brown sugar, shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture.

1 1/2 cups powdered sugar
1 cup milk
1 cup unsalted butter, room temp
1 tbs lemon zest + 3 tbs lemon juice
1/2 tsp salt
2 1/2 cups flour
8 oz pkg cream cheese, room temp
3 large eggs
1 tsp vanilla
1 1/2 cups sugar
2 tsp baking powder
Cookie cutters, nonpareils, sanding sugars and confetti
sprinkles

Heat oven to 350 degrees. Coat a 13x9" cake pan with cooking

spray, line bottom with parchment paper and coat the paper with cooking spray.

1 9 inch grapham cracker pie shell
1 C. Milk, scalded
12 Marshmallows, chopped
1 C.Thick cream
1/2 C. Chopped nuts
2 C. Crushed strawberries,-drained

To scalded milk, add marshmallow pieces. Let cool to lukewarm.

Whip the cream and blend into milk-marshmallow mixture. Fold in nuts and berries.

Pour into pie shell and chill 8-12 hours.

Yield: 8 Servings

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.

25 cups all-purpose flour (about 8 pounds)
1 large egg
2 tablespoons unflavored gelatin
1/2 cup cold water
2 cups sugar
1 cup light corn syrup, divided
3/4 cup hot water
2 teaspoons vanilla extract
1 pound dark chocolate candy coating, melted
2 ounces white candy coating, melted

Spread 7 cups flour in each of three 13-in. x 9-in. pans and 4 cups flour in a 9-in. square pan. Carefully wash the egg in a mild bleach solution (1 teaspoon chlorine bleach to 1 qt. warm water); dry. Press washed egg halfway into the flour to form an impression. Repeat 35 times; set aside.

1/2 cup butter, cubed
3 cups confectioners' sugar
2/3 cup sweetened condensed milk
1 teaspoon vanilla extract
2 cups finely chopped pecans
1 pound white candy coating, melted
Gel food coloring, optional

Directions
In a large saucepan, melt butter. Stir in the confectioners' sugar, milk and vanilla until smooth. Stir in pecans. Transfer to a bowl. Cover and refrigerate for 2 hours or until easy to handle. Drop by level tablespoonfuls onto waxed paper-lined baking sheets. Form into egg shapes.
Cover and refrigerate overnight.

2 packages (3.4 ounces each) cook-and-serve pudding mix
1/2 cup butter, melted
1/2 cup milk
5 to 6 cups confectioners' sugar
2 cups peanut butter
4 cups (24 ounces) semisweet chocolate chips
2 teaspoons shortening
Assorted decorating icings and cake decorator candy flowers

In a large saucepan, combine the pudding mixes, butter and milk. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in sugar and peanut butter. Cool slightly.

1/4 cup butter, softened
3/4 cup chunky peanut butter
1-1/2 to 2 cups confectioners' sugar, divided
1 cup flaked coconut
1/2 cup finely chopped walnuts
2 cups (12 ounces) semisweet chocolate chips
2 tablespoons shortening

In a large bowl, cream the butter and peanut butter until fluffy. Gradually add 1 cup confectioners' sugar and mix well. Stir in coconut and nuts.

1/2 cup butter, softened
2-1/3 cups confectioners' sugar
1 cup graham cracker crumbs
1/2 cup creamy peanut butter
1/2 teaspoon vanilla extract
1-1/2 cups dark chocolate chips
2 tablespoons shortening
Pastel sprinkles

Directions
In a large bowl, cream butter; gradually add the confectioners' sugar, cracker crumbs, peanut butter and vanilla.
Shape into 16 eggs; place on waxed paper-lined baking sheets. Refrigerate for 30 minutes or until firm.
In a microwave, melt chocolate chips and shortening; stir until smooth. Dip eggs in chocolate; allow excess to drip off.

2 tablespoons butter, soft
6 to 8 French or sourdough slices, cubed
1 pound bacon, cooked and chopped (may also use sausage, ham)
1/3 cup chopped peppers (may also use broccoli, tomatoes, mushrooms, well drained spinach)
1 1/2 cups shredded cheddar cheese
5 beaten eggs
2 cups half-and-half
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dry mustard
3 green onions, chopped
1 tablespoon parsley, chopped

Butter a 13 x 9 x 2-inch baking pan. Place bread cubes in baking pan. Add crumbled meat and chopped veggies. Top with cheese.

Whip eggs, half-and-half, salt, pepper and dry mustard.

18 eggs
1 cup sour cream
1 cup milk
1/4 cup onion, diced finely
1/4 cup cooked bacon (optional)
1/2 to 3/4 cup grated Swiss and Cheddar cheese
1/4 pound butter (not margarine)

In a 9 x 13-inch pan, heat butter to melt in the oven. Beat the eggs, then add the milk and sour cream to blend. Add onion, bacon and cheese; stir.
Bake at 350 degrees F for 35 minutes. It is done when a knife inserted in the center comes out clean.

This recipe may be halved easily. Bake in an 8-inch square pan; however, check casserole at 30 minutes.

INGREDIENTS
3/4 cup Domino® or C&H® Pure Cane Dark Brown Sugar
3/4 cup orange marmalade
1/2 cup Dijon mustard
1/2 fully cooked-bone-in ham (6 to 8 pounds)
1-1/2 teaspoons whole cloves

DIRECTIONS
In a small bowl, combine the brown sugar, marmalade and mustard; set aside.
Score the surface of the ham, making diamond shapes 1/2 in.

INGREDIENTS
1 fully cooked bone-in ham (6 to 8 pounds)
1 cup Domino® or C&H® Pure Cane Dark Brown Sugar
3 tablespoons maple syrup
1 teaspoon ground mustard
1/2 cup Domino® or C&H® Granulated Pure Cane Sugar
3 tablespoons cornstarch
1 cup cold water
1 can (16 ounces) pitted dark sweet cherries, undrained
2 tablespoons lemon juice
1 teaspoon almond extract

DIRECTIONS
Place ham in a roasting pan.

2 packages active dry yeast (1/4 ounce each)
1/2 cup warm water*
1 cup warm milk*
1/2 cup sugar
1/4 cup softened butter or margarine
1 teaspoon vanilla
1 teaspoon salt
1/2 teaspoon ground nutmeg
6 1/2 to 7 cups all-purpose flour
4 eggs
1/2 cup dried currents
1/2 cup raisins
Glaze
2 Tablespoons water
1 egg yolk

Icing

1 cup confectioner's sugar
4 teaspoons milk or cream
Dash salt
1/4 teaspoon vanilla

Have the water and milk at 110-115 degrees F.

4 lb Ham; boneless, fully cooked
1 cn Lemon-lime soda; 12 oz,
1/4 C. Honey
1/2 ts Mustard
1/2 ts Cloves; ground
1/4 ts Cinnamon; ground

Place ham and lemon-lime soda into crock pot. If your pot has a rack, you can use it. Cover and cook on low 6 to 8 hours (high 3 to 4 hours).
Thirty minutes before serving, combine honey, mustard, cloves, and cinnamon, and 3 tbs drippings from bottom of crock pot.
Spread glaze over ham and continue cooking.
Let ham stand for 15 minutes before serving.

Yield: 12 Servings

12-13 lb. pre-cooked ham
2-3 liters Coke Cola soda
Cloves (whole)
Clove honey or wild flower honey or corn syrup

Prepare ham by placing in a deep steaming pan with rack. Pour soda into pan and bring liquid up to middle sides of ham.
Steam (simmer) slowly for 2 1/2 hours. Ham will look very caramalized. Place ham on cooling rack. Cool for 10 minutes. Brush with honey.
Score ham and pierce ham with whole cloves.
Brush again with honey and bake at 350 degrees for 30 minutes or until golden.

Serves 10-12

Three and a half pounds (one and a half kilos) flour
14 oz. (400g) sugar
12 oz. (320g) butter
8 0z. (225g) milk
three and a half ounces(100g) yeast
8 eggs
1 tsp. mastic, crushed half a tsp. Of mahlepi (an oriental seed-type herb almonds, blanched and coarsely crushed

Dissolve the yeast in a little warm milk and add 3-4 tbsps.

2 pkg. dry yeast with 1/2 c. warm water
2/3 c. margarine
2/3 c. sugar
1 1/2 c. hot water
2 beaten eggs
1 tsp. salt
6 c. flour

Mix yeast with 1/2 cup water. Cream together margarine and sugar. Add yeast to water, eggs, salt, margarine and sugar. Add flour until goopy.
Cover with towel 2 hours. Punch once in middle. Cover with plastic wrap. Refrigerate overnight.

Shape into rolls. Let rise 30 minutes in greased muffin pans.
Bake at 375 degrees for 15-20 minutes.

5 c All-purpose flour, divided
2 pk Active dry yeast
1/2 c Sugar
1 ts Salt
1 ts Ground cinnamon
1/4 ts Ground cardamom
1/4 ts Cloves
1/4 ts Nutmeg
1 1/4 c Milk
1/2 c Butter
2 Eggs, beaten
3/4 c Currants or raisins
1/3 c Candied orange peel (opt)
1 Egg yolk mixed with 2 tb Water

Combine 2 cups of flour, yeast, sugar, salt and spices in a large mixing bowl.
In a separate bowl, heat milk and butter to very warm (120 to 130ø). Add to flour. Beat on medium speed of mixer for 1 minute.

1 1/2 c. mashed, cooked sweet potatoes
1/2 c. applesauce
1/4 tsp. cinnamon
2 center-cut ham slices, 1/2 inch thick
1/4 c. bottled lemon juice
1/2 c. brown sugar

Combine potatoes, applesauce and cinnamon. Spoon over 1 ham slices. Place remaining slice over potato mixture.

Bake at 325 degrees for 1 hour. Combine lemon juice, sugar and 2 tablespoons pan drippings. Baste ham well.
Bake for 15 minutes. Slice to serve.

Yield: 4-6 servings

12-16 lb. fully cooked whole ham (bone in)
20 oz. can crushed pineapple, undrained
1/2 c. apple jelly
2 tbsp. lemon juice
1 tbsp. cornstarch
1/2 tsp. ground cinnamon

Put all ingredients, except ham, in a saucepan. Stir until cornstarch dissolves. Bring to a boil. Simmer about 1 minute. Place ham in a Reynolds Oven Cooking Bag.

Pour sauce over ham in the bag.
Bake 2 1/2 to 3 1/4 hours at 325 degrees. (Bag may darken, it's not burning!)

5 eggs
1/4 cup white sugar
1 teaspoon salt
1 (.25 ounce) package active dry yeast
3 cups all-purpose flour
2/3 cup milk
2 tablespoons butter
2 eggs, room temperature
1/2 cup mixed candied fruit
1/3 cup chopped blanched almonds
1/2 teaspoon anise seed
2 tablespoons melted shortening
1 cup confectioners' sugar
1 tablespoon whole milk
1/8 teaspoon vanilla extract
3 tablespoons multicolored sprinkles (jimmies)

1. Color the 5 eggs with egg dye. In a large mixing bowl, blend the white sugar, salt, and yeast well with 1 cup of the flour.

2.

4 oz (100g) butter
6oz (150g) plain flour
2oz (50g) light muscovado sugar
half a tsp. (2.5ml) ground cinnamon
Grated rind of one lemon
The yolk of one large egg
2-3 tbsp. Water
currants and marshmallows to decorate

1. Preheat oven to 350F,
2. cut the butter into small cubes and mix with the flour in a mixing bowl until like fine breadcrumbs
3. Stir in the muscovado sugar, ground cinnamon and the grated lemon rind
4. Stir in the egg yolk and enough water to mix into a soft dough
5. Knead dough on a floured surface until smooth then roll out a quarter inch (0.5cm) thick
6.

1/2 cup butter, softened
2 1/3 cups confectioners sugar
1 cup graham cracker crumbs
1/2 cup creamy peanut butter
1/2 tsp vanilla
1 1/2 cups dark chocolate chips
2 tbsp shortening
Pastel Sprinkles

In a large bowl, cream the butter.  Gradually add the confectioners' sugar, graham cracker crumbs, peanut butter, and vanilla.  Shape into 16 eggs..  Place on waxed paper-lined baking sheets.  Refrigerate for 30 minutes or until firm.
In a microwave, melt the chocolate chips and the shortening.
Stir until smooth.
Dip the eggs into the chocolate.  Allow the excess to drip off.  Decorate with the sprin