Ingredients:

• 1 (8 oz.) container of Cool Whip
• 1 c. chopped almonds
• 18 vanilla wafers, crumbled
• 1 gal. rainbow sherbet
• Optional - cherries, coconut, etc.

Procedure

Mix nuts, Cool Whip and wafers. Spread 1/2 of mixture in a 9 x 13 inc hpan. Spoon sherbet on top of mixture. Spread remaining mixture on top of sherbet. Cover. Place in freezer at least 8 hours. Decorate with cherries or coconut, etc., when serving. Keep frozen and covered.

Ingredients:

• 1/4 c. red hots
• 1 c. hot water
• 1 (3 oz.) pkg. cherry Jello
• 1 1/2 c. COLD applesauce

Procedure

Place 1/4 cup red hots and 1 cup hot water in saucepan. Cook over medium heat until candy is melted. Dissolve 1 package Jello in hot liquid. Add 1 1/2 cups cold sweetened applesauce. Chill until firm.

Ingredients:

• 3 c. sugar
• 3 oranges - juice of
• 3 lemons - juice of
• 3 c. whipping cream
• 3 c. milk

Procedure

Put sugar in large mixing bowl. Pour juices over sugar. Let mixture sit for 15 minutes. Then, stir thoroughly. Add cream and milk, stir again. Freeze in ice cream freezer.

Ingredients:

• 1 lb. white chocolate
• 1 sm. bag mini pretzels

Procedure

Melt chocolate in double boiler. Put handful pretzels in chocolate, stir to coat. Using large tong meat fork remove and place on foil lined cookie sheet. Put cookie sheet full of pretzels in freezer for a few minutes (1-2 minutes), then remove. Store in airtight container. Great gift idea for any holiday or celebration.

Ingredients:

• 1 c. flour
• 3/4 c. brown sugar
• 1/4 tsp. salt
• 1 c. oatmeal
• 1/2 tsp. soda
• 3/4 c. melted margarine

Combine above ingredients to form crumbs. Press 1/2 mixture into a 9 inch square pan. Bake at 350 degrees for 10 minutes.

• 1 c. chocolate chips
• 3/4 c. caramel topping
• 3 tbsp. flour

Sprinkle chocolate chips over hot crust. Mix caramel topping with flour. Drizzle over chocolate chips. Sprinkle remaining crumbs over the caramel topping. Bake at 350 degrees for 15-20 minutes. Chill. Cut into bars.

Ingredients:

• 1 c. margarine
• 2 tsp. vanilla
• 1/3 c. sugar
• 2 tsp. water
• 1 c. chopped walnuts
• 2 c. flour, sifted

Ingredients:

Cream butter and vanilla then add sugar and cream until light and fluffy. Blend in water and then flour - mix well - add nuts. Take 1 teaspoon of dough and roll into ball. Dip in red or green sprinkles. Place cookies on ungreased pan. Bake at 325 degrees for 20 minutes. Makes 3 dozen.

Ingredients:

• 1 can evaporated milk
• 1 2/3 c. sugar
• 1/2 tsp. salt
• 2 c. mini marshmallows
• 1 1/2 pkgs. semi-sweet chocolate pieces
• 1 tsp. vanilla
• 1/2 c. chopped walnuts

Procedure

Stir in saucepan 1 can evaporated milk, 1 2/3 cups sugar, 1/2 teaspoon salt. Cook over low heat until mixture boils, stirring constantly. Remove from heat add and stir until melted 2 cups mini marshmallows, 1 1/2 packages of semi-sweet chocolate pieces. Stir in 1 teaspoon vanilla, 1/2 cup chopped nuts. Pour into buttered square pan, 9 x 9 x 1 3/4 inches. Refrigerate until firm. Cut into squares. Makes 36 squares.

Ingredients:

• 3/4 c. cocoa
• 1/2 tsp. baking soda
• 2/3 c. vegetable oil
• 1/2 c. boiling water
• 2 c. sugar
• 2 eggs
• 1 1/3 c. unsifted flour
• 1 tsp. vanilla extract*
• 1/4 tsp. salt
• 8 oz. chopped nuts

Procedure

Stir cocoa and baking soda in mixing bowl. Blend in 1/3 cup oil. Add boiling water; stir until mixture thickens. Stir in sugar, eggs, and remaining 1/3 cup oil; stir until smooth. Add flour, vanilla and salt; blend completely. Stir in nuts. Pour into lightly greased 13 x 9 inch baking pan or two 8 inch square pans.

Bake at 350 degrees for 35-40 minutes for oblong pan and 30-32 minutes for square pans. Cool; frost if desired. *Can use 1/2 teaspoon vanilla extract and 1/2 teaspoon almond extract.

Ingredients:

• 2 1/2 c. white sugar
• 4 lg. eggs
• 1 tsp. soda
• 2 tbsp. butter
• 1/4 tsp. salt
• 4 c. sifted flour
• Whole anise seed

Procedure

Mix all ingredients except flour and anise seed. Stir vigorously for 15 minutes in the SAME direction. May be mixed at slowest speed of electric mixer. Stir in flour by hand. Knead the dough on a lightly floured board until it feels smooth. Will feel grainy at first.

Divide dough into easily handled portions and roll on lightly floured surface to 1/2 inch thick. Then roll to about 3/8 inch thick with springerle rolling pin, pressing firmly to imprint the pattern. On a flat surface, lay out wax paper and sprinkle generously with the anise seed.

Cut cookies apart and place on seeds overnight. Place on greased baking sheet. Bake at 350 degrees for 10 minutes. Cookies will be puffed and only slightly browned.

Ingredients:

• 1 c. honey
• 3/4 c. brown sugar, packed
• 1 egg
• 1 tsp. grated lemon rind
• 3 tbsp. lemon juice
• 2 c. sifted flour
• 1 tbsp. pumpkin pie spice
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1/2 c. golden raisins
• 1/2 c. chopped blanched almonds
• 1 c. XXX sugar
• 18 candied green cherries, halved
• 18 candied red cherries, halved

Procedure

Heat honey to boiling in small saucepan. Pour into large bowl, cool completely. Stir in brown sugar, egg, lemon rind, and 1 tablespoon lemon juice. Sift dry ingredients into medium-size bowl, stir in raisins and almonds. Gradually stir into honey mixture, blending well. Chill overnight to blend flavors.

Divide dough and spread evenly into 2 greased baking pans, each 9 x 9 x 2 inches. Bake in moderate oven at 350 degrees for 30 minutes or until firm. While cookies bake, stir remaining 2 tablespoons lemon juice into XXX sugar until smooth in small bowl.

Set pans of hot cookies on wire racks. Press 36 cherry halves, cut side down, in 6 even rows on top in each pan, drizzle frosting over. Cool cookies completely in pans, then cut panful into 36 squares.

Ingredients:

• 1 c. soft butter
• 1/2 c. sifted XXX sugar
• 1 tsp. vanilla
• 2 1/4 c. sifted flour
• 1/4 tsp. salt
• 3/4 c. chopped nuts

Procedure

Chill dough. Roll into 1 inch balls. Place 2 1/2 inches apart on ungreased baking sheet. Bake until set, but not brown. While still warm, roll in XXX sugar. Cool. Roll in sugar again. Bake at 400 degrees for 10-12 minutes.

Ingredients:

• 2/3 c. shortening
• 3/4 c. sugar
• 1 egg
• 1/2 tsp. vanilla
• 1/2 tsp. grated orange peel
• 2 c. sifted flour
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 4 tsp. milk

Procedure

Thoroughly cream shortening and sugar. Add egg, beat until mixture is light and fluffy. Add vanilla, grated orange peel; mix thoroughly. Sift dry ingredients; stir into creamed mixture together with milk. Divide dough in half.

Chill 1 hour so it's easy to handle. Roll out one half, keeping the other chilled until you're ready to roll it. Roll dough 1/8 inch thick. Cut; put on greased cookie sheet; sprinkle lightly with sugar; bake in moderate oven at 375 degrees for 12 minutes.

Ingredients:

• 1/2 c. shortening (1/2 butter)
• 3/4 c. sugar
• 1 egg
• 3 tbsp. milk
• 1 3/4 c. sifted flour
• 1 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1/2 c. finely cut citron
• 1/2 c. currants or raisins, cut

Procedure

Chill dough. Roll into balls the size of walnuts. Dip tops in slightly beaten egg white, then sugar. Place sugared-side-up 2 inches part on ungreased baking sheet. Bake until delicately browned. The balls flatten some in baking and become glazed. Bake at 400 degrees for 12-15 minutes.

Ingredients:

• 1/2 c. butter
• 2 tbsp. XXX sugar
• 1 c. flour
• 1 c. chopped pecans
• 1 tsp. vanilla

Procedure

Cream together butter and sugar until light. Add flour, pecans and vanilla. Roll dough into 1 inch balls. Place on greased baking sheet and flatten slightly. Bake at 300 degrees for 25-30 minutes. Roll in additional confectioners' sugar while warm. Let cool, roll again in sugar. Be careful to bake only until a light brown color. Cookies may be stored for several days with a light dusting of XXX sugar before serving.

Ingredients:

• 2 c. butter
• 4 c. sifted flour
• 1 tsp. salt
• 1/2 tsp. soda
• 3/4 c. ice water
• 1 tbsp. almond extract

Procedure

Cream 1 cup butter. Add flour and salt and mix until mixture resembles coarse crumbs. Dissolve soda in water and stir into flour mixture. Blend in almond extract. Cover dough and chill thoroughly. Roll out on a lightly floured surface in a rectangular shape about 1/8 inch thick.

Spread half of dough with 1/2 cup soft butter, fold over and chill in refrigerator 15 minutes. Repeat rolling, spreading and folding process. Divide dough in half and roll each portion 1/8 inch thick. Cut into 2 1/2 inch squares and make 1 inch diagonal cuts toward center from each corner.

Place 1 teaspoon of prune filling in center of each square. Bring alternate corners together in center, forming pinwheels. Bake on ungreased cookie sheets in hot oven at 400 degrees for 15 minutes.

Prune Filling:

• 1 lb. cooked prunes
• 1/2 c. sugar
• 1 tsp. lemon juice

Remove pits from prunes and mash to a pulp. Add sugar and lemon juice.

Ingredients:

• 1 c. whipping cream
• 1 c. sugar
• 2 eggs
• 2 1/2 c. flour
• 1/4 c. butter
• 1 tsp. vanilla

Procedure

Cream the butter, add sugar and cream well. Add the unbeaten eggs one at a time. Fold in the whipped cream and flour. Last, add the vanilla. Do not stir too much. Bake in a Kreumkake iron on top of the stove.

Ingredients:

• 1/3 c. butter
• 1/2 c. sugar
• 2 eggs
• 2 tbsp. heavy cream
• 1/2 tsp. vanilla
• 1/2 c. flour
• 4 tbsp. cornstarch
• 1/2 tsp. baking powder
• 1 c. coconut
• 6 crushed vanilla wafers

Procedure

Cream butter and sugar. Add the well-beaten eggs, cream and vanilla. Sift the dry ingredients, and add to the first mixture. Add the coconut and wafers. Drop by teaspoonfuls, 1 inch apart, on a greased cookie sheet and bake in a moderate oven until brown on top. 8-10 minutes.

Ingredients

• 3 c. flour
• 2 c. brown sugar
• 1 c. hot water
• 1 tsp. soda
• 1 tsp. vanilla
• 1 tsp. baking powder
• 1/2 tsp. salt
• 2 eggs
• 1 c. melted shortening
• 1 c. raisins
• 1/2 c. nut meats

Procedure

Sift flour, soda, baking powder and salt together. Mix in bowl and add hot water, eggs, shortening, vanilla, raisins and nuts. Stir together and bake on large cookie sheet at 375 degrees for for 15 minutes. Frost with favorite butter frosting.

Ingredients:

• 1/2 c. butter
• 1/4 c. sugar
• 1 egg yolk, slightly beaten
• 1 c. flour
• 1 egg white, unbeaten
• 3/4 c. nutmeats, cut fine

Procedure

Cream butter. Add sugar gradually and cream until light. Add egg yolk, mix thoroughly and blend in flour. Form into small balls about 1 inch in diameter. Dip into egg white - then into nuts. Place on greased cookie sheet and press fairly flat with bottom of glass.

Bake in slow oven, 350 degrees for 5 minutes. Remove from oven - press centers down and bake about 15 minutes longer. Cool and fill with tart jelly or jam such as lingonberry or currant jelly. Makes 15 to 18 cookies.

Baking is a big part of Christmas preparations for those of Norwegian background. This modern version uses chocolate chips.

Ingredients:

• 1 1/3 c .sugar
• 1 c. plus 2 tbsp. margarine or butter, softened
• 1 tsp. vanilla
• 2 eggs
• 3 c. all-purpose flour
• 1 tsp. baking powder
• 1 (12 oz.) pkg. milk or semi-sweet chocolate chips (2 c.)
• 3 tbsp. sugar
• 3/4 tsp. ground cinnamon

Procedure

Heat oven to 350 degrees. Beat 1 1/2 cups sugar, the margarine, vanilla and eggs in large bowl. Stir in flour, baking powder and chocolate chips. Divide dough into 4 equal parts. Shape each part dough on lightly floured surface into roll, 1 inch in diameter and about 15 inches long.

Place rolls on ungreased cookie sheets; flatten slightly with fork to about 5/8-inch thickness. Mix 3 tablespoons sugar and the cinnamon; sprinkle over rolls. Bake 13 to 15minutes or until light brown on edges. Slice diagonally into about 1-inch strips while warm. About 5 dozen cookies. Served with coffee, of course - or cold milk.

Ingredients:

• 1/2 c. shortening
• 1 c. brown sugar
• 1 egg
• 1 3/4 c. sifted flour
• 1/2 tsp. salt
• 1/2 tsp. soda
• 1/4 c. sour milk
• 3/4 c. broken pecans
• 1 c. cherries, cut in half (maraschino cherries)
• 1 c. chopped dates

Procedure

Cream shortening and sugars well. Add well beaten egg. Sift flour, salt and soda together and add alternately with milk. Add pecans, cherries and dates. Remove several pieces of pecans to place on top of each cookie as it is dropped by teaspoon onto cookie sheet. Bake until light brown in 350 degree oven. Cookies store well and retain moisture better if slice of apple is placed in container with cookies.

Ingredients:

• 1/4 c. (1 stick) butter or oleo
• 1/2 c. sugar
• 1 egg
• 1/2 tsp. vanilla
• 2 sqs. (2 oz.) unsweetened chocolate, melted
• 1/2 c. flour
• 1/4 tsp. salt
• 1/4 tsp. baking powder
• 2 c. walnuts or pecan halves

Procedure

Cream together butter, sugar, egg and vanilla. Stir in melted chocolate. Combine flour, salt and baking powder. Blend into chocolate mixture. Stir in nuts. Drop by teaspoonfuls on greased cookie sheet. Bake in 350 degree oven 10 minutes. Cookies should be soft when removed from oven. Cool on rack. Makes about 40 nutty cookies.

Ingredients:

• 3/4 c. margarine
• 2/3 c. sugar
• 2 egg yolks
• 1 tbsp. Half and Half
• 1 tsp. vanilla
• 2 c. flour
• Strawberry preserves

Procedure

Cream butter and sugar. Add egg yolks, Half and Half and vanilla. Beat about 2 minutes until fluffy. Gradually stir in flour. Shape into a ball and chill covered about 2 hours. Roll dough out to 1/4 inch thickness. Use a 2 inch scalloped cookie cutter or a star cookie cutter and cut out cookies. For half of the cookies, cut out the center of the cookies with a round small cutter.

Place cookies 1 inch apart on an ungreased cookie sheet. Bake 12-15 minutes. Cool completely. Put cookies together in pairs (1 uncut center on the bottom, 1 cookie with the center cut out on top) with jam spread on the bottom cookie. Makes 3 dozen.

Ingredients:

• 1 c. chopped pecans
• 1 (18 1/2 oz.) pkg. yellow cake mix
• 1 (3 3/4 oz.) pkg. vanilla instant pudding
• 4 eggs
• 1/2 c. cold water
• 1/2 c. corn oil
• 1/2 c. dark rum

Glaze:

• 1/4 lb. butter
• 1/4 c. water
• 1 c. granulated sugar
• 1/2 c. dark rum

Procedure

Preheat oven to 325 degrees. Grease and flour 10 inch tube or 12 cup Bundt pan . Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour; cool. Invert on serving plate. Prick holes in top. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze.

Repeat until glaze is used up. For glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. Border cake with sugar frosting or whipped cream.

Ingredients:

• 2 c. whole red candied cherries
• 2 c. white seedless raisins
• 2 c. bourbon
• 2 c. softened butter or margarine
• 2 c. sugar
• 2 c. dark brown sugar, firmly packed
• 8 eggs, separated
• 5 c. sifted all-purpose flour
• 4 c. pecan halves
• 1 1/2 tsp. baking powder
• 1 tsp. salt
• 2 tsp. ground nutmeg

Procedure

Combine cherries, raisins and bourbon in large mixing bowl. Cover tightly and let stand in refrigerator overnight. Drain fruits and reserve bourbon Place butter in large bowl of electric mixer and beat on medium speed until light and fluffy. Add sugars gradually, beating on medium speed until well blended.

Add egg yolks, beating until well blended. Combine 1/2 cup of the flour with the pecans. Sift remaining flour with the baking powder, salt and nutmeg. Add 2 cups of the flour mixture to the creamed mixture and mix thoroughly. Add the reserved bourbon and the remainder of the flour mixture alternately, ending with flour.

Beat well after each addition. Beat egg whites until stiff, but not dry; fold gently into cake batter. Add drained fruits and floured pecans to the cake batter. Blend thoroughly. Grease a 10 inch tube pan; line with waxed paper. Grease and lightly flour waxed paper. Pour cake batter into pan within 1 inch of the top. Or bake in loaf pans prepared in same manner as tube pan.

Place in 275 degree oven; bake tube cake 4 1/2-5 hours and loaf cake 2 hours or until a cake tester inserted in center of cake comes out clean. Cool cakes in pans on cake rack 2-3 hours. Remove from pans, peel off waxed paper. Wrap cakes in cheese cloth saturated in bourbon, then wrap in aluminum foil or plastic wrap and store in tightly covered container in refrigerator for several weeks.

Cut in thin slices to serve.

Ingredients:

• 1 c. oil
• 2 c. sugar
• 2 c. pumpkin
• 4 eggs
• 2 c. flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1 tsp. soda
• 2 tsp. cinnamon

Procedure

Mix together all ingredients and bake in jelly roll pan, 25 minutes at 350 degrees. When cool frost with:

• 3 oz. cream cheese
• 1 tsp. vanilla
• 3/4 stick oleo
• 1 tbsp. cream
• 1 3/4 c. powdered sugar

Mix all ingredients together until smooth and spreadable. Obstetrical Unit

Ingredients:

• 2 c. milk
• 3 oz. unsweetened chocolate, chopped
• 3 c. fresh coarse white bread crumbs
• 4 lg. eggs
• 3/4 c. sugar
• 1/4 c. (1/2 stick) unsalted butter,
• melted
• 1 tsp. vanilla extract
• 1/2 tsp. ground cinnamon
• 1/4 tsp. salt
• 1 c. whipping cream
• 1/4 c. Kahlua or other coffee liqueur

Procedure

Preheat oven to 325 degrees. Butter 10 cup souffle dish. Scald milk in heavy medium saucepan. Reduce heat to low. Add chocolate and stir until melted. Place bread crumbs in large bowl; pour chocolate mixture over.

Whisk eggs, sugar, butter, vanilla, cinnamon and salt in medium bowl. Whisk in cream and kahlua. Pour over bread crumb mixture and stir to combine. Transfer to prepare souffle dish. Bake until pudding puffs up and center is almost set, about 1 hour. Serve warm.

Ingredients:

• 1/2 c. raisins
• 1 1/2 c. self-rising flour
• 1 c. sugar
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 3/4 c. vegetable oil
• 1/2 c. canned solid pack pumpkin
• 2 lg. eggs
• 1/2 c. chopped pecans (about 2 oz.)

Procedure

Preheat oven to 350 degrees. Grease 12 1/2 cup muffin cups. Place raisins in small bowl. Pour enough boiling water over to cover. Let stand 5 minutes. Drain raisins. Mix flour, sugar, cinnamon and nutmeg in large bowl. Add oil, pumpkin and eggs; mix just until combined.

Mix in raisins and chopped pecans. Divide batter among prepared cups. Bake until tester inserted in center of muffins comes out clean, about 25 minutes. Cool slightly on rack. Serve warm or at room temperature.

Ingredients:

• 1 (2 1/2 lb.) round fully ripened Brie
• 2/3 c. coarsely chopped pecans
• 2 tbsp. brown sugar

Procedure

Remove rind from top of cheese, cutting to within 1/4 inch of outside edges. Place cheese on an ungreased baking sheet, and arrange pecans over top. Sprinkle with sugar. Broil 8 inches from heat for 3-5 minutes or until sugar and cheese are bubbly. Serve hot with crackers. Yield: One 8" cheese rounds.