acked), 2 1/8 teaspoons Recipe #490865, and 1/2 teaspoon
emaining ingredients.
If desired, recipe can be cut in half
Melt margarine in large saucepan over low heat.
Add marshmallows and stir until completely melted.
Remove from heat. Add cereal.
Stir until well coated.
Using buttered spatula or waxed paper, press mixture evenly into 15 x 10 x 1-inch pan coated with cooking spray, in a layer about 1/2-inch thick.
When slightly cooled, use holiday cookie cutter to cut into shapes.
Decorate as desired with prepared frosting and candies.
Yields 9 (3 1/4-inch) cut-outs.
irtight container.
To make holiday granola, start by preheating oven
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
ometimes collect pictures of decorated holiday cookies from my favorite magazines
t in just about any recipe that calls for cinnamon. You
DDING PASTA (WHAT MAKES THIS RECIPE UNIQUE IS THE CONTRAST OF
mmediately.
SERVE WITH: Recipe #186965 or Recipe #208437.
LEFTOVER SCONES
eady to serve.
Recipe courtesy of Holiday Cookies by Elisabet der
Holiday Spice Syrup: Combine the water, sugar, star anise pods, allspice berries, cinnamon sticks and vanilla bean and seeds in a large saucepan and simmer over moderately low heat for 30 minutes. Remove from the heat and let steep for 10 minutes. Strain the syrup and chill.
Combine the red wine and 1 1/4 cup of the holiday spice syrup in a very large punch bowl and let stand at room temperature for 1 hour. Garnish with the pomegranate seeds and kumquat slices and serve over ice.
WHIP all of the BASIC RECIPE ingredients in a mixing bowl
Mix all ingredients until well blended.
Store in air tight container.
For each individual cup use 2 tablespoons mix to 1 cup boiling water.
For a pretty presentation, top with fresh whipped cream.
If making this for a large crowd, this whole recipe will make a full 30 cup coffeemaker of holiday coffee that adults and kids alike will enjoy!
For 4 snow cone cocktails, simply shave 4 cups of
Combine all ingredients.
Mix thoroughly and put in greased loaf pan.
Bake at 350\u00b0 for 1 1/2 hours.
For holiday decoration, put strips of red and green pepper on top.
Serves 6 to 8.
eautiful and delicious holiday salad.
Guests always ask for this recipe!