2 cups sifted flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1 cup chopped apples
1 cup raisins
1 cup chopped walnuts (opt.)
1/2 cup soft butter or margarine
1 1/3 cups light brown sugar
1 egg
1/4 cup apple juice or cider
Combine dry ingredients in large bowl. Combine butter and sugar and cream. Add egg and juice. Stir in dry ingredients, apples, raisins and nuts. Mix well. Drop by the tablespoon onto cookie sheet. Bake in preheated 400 degrees oven for 8 minutes until golden brown. Makes 4 dozen cookies.
From Ursulas 99-year-old grandmother.
Ursula Robertson-Goguem, Largo November 2006 Holiday Gift Guide
Beat eggs, add sugar, oil and sifted dry ingredients. Add carrots. Stir nuts in last. Pour into three greased 9-inch round cake pans. Bake in 325 degrees oven for 45 to 50 minutes.
4 to 5 cups large slant-cut celery
1 can cream of celery soup
1 can sliced water chestnuts
1 1/2 cups cheddar cheese
1 small jar pimentos
1 small can Frenchs crunch fried onion rings
Partially boil celery in salted water. Place in baking dish. Add soup and water chestnuts. Sprinkle with cheddar cheese, pimentos. Put fried onion rings on top and bake for 20 to 30 minutes at 350 degrees.
Christina Wilkins, Seminole November 2006 Holiday Gift Guide
Cream butter and sugar. Add flour, egg yolks and vanilla. Chill overnight. Pinch into balls. Make thumbprint in each; then fill with Solo filling or preserves. Use parchment paper on cookie sheets. Bake at 375 degrees for 8 to 10 minutes.
Gloria Botwinski, Largo Winner! - November 2006 Holiday Gift Guide
Creme butter and sugar. Add eggs one at a time. Add flour in thirds and fold in cherries and nuts. Bake in large tube pan at 350 degrees for 1 hour and 15 minutes. This cake has no leavening agent or liquid except for the eggs.
Connie Lashbrook, Largo November 2006 Holiday Gift Guide
1 3/4 cups sugar
1 cup margarine, softened
6 eggs
2 cups flour
1 teaspoon vanilla extract
4 teaspoons lemon extract
8 ounces each candied pineapple and cherries
1 cup pecans, chopped
2 tablespoons flour (to dredge the fruit and nuts)
Combine sugar and margarine and cream well. Add eggs, flour and extracts. Mix thoroughly. Add fruit and pecans (which have been dredged with 2 tablespoons flour). Pour into lightly greased tube pan. Bake at 350 degrees for 1 hour. Cool cake for 8 minutes. Pierce with fork. Pour glaze over cake and cool before cutting.
Combine all ingredients except 1/2 cup cheddar cheese until smooth (by hand or slow mixer). Spread into casserole dish (spray greased). Sprinkle with other 1/2 cup cheddar cheese and sprinkle with paprika. Bake at 350 degrees for 30 minutes.
Serve hot with pita chips or crostini bread. Recipe can be doubled for larger groups.
Livia Barreca, Largo November 2006 Holiday Gift Guide
Boil in large pan:
12 ounces fresh cranberries
6 bags green tea
1 package mulling spices
2 to 4 ounce ginger root (sliced)
Reduce to medium and cook 10 to 15 minutes. Strain and add 1/4 cup lemon juice, 1 cup orange juice, 1 to 2 cups sugar (to taste). Serve in clear mug with thin orange slice, cinnamon stick and mint sprig. The berries can be used as a fresh relish by adding 1/2 cup sugar and 12 ounces orange marmalade.
J. Sterling, Redington Shores November 2006 Holiday Gift Guide
1 12-ounce bag fresh cranberries
1 cup sugar
1 cup water
1/2 teaspoon salt
Cook ingredients in heavy saucepan and simmer until berries burst (10 or more minutes). Cool. Add two minced green onions, two thinly sliced jalapeρo peppers and a half cup of dried cherries. Mix and top with chopped cilantro before serving. Chill prior to serving with crackers or chips.
Janet Polzin, Redington Shores November 2006 Holiday Gift Guide
Pre-heat oven to 350 degrees. Baste boneless leg of lamb with salt, pepper and dried mint to completely cover and put into roasting pan.
Mix together:
1/4 cup olive oil
2 tablespoons Worchester sauce
3 cups white wine
1/2 cup Dijon mustard
1 tablespoon garlic
1 tablespoon rosemary (fresh crusted or dried)
2 cups chopped onion
Beat oil, Worchester, wine, mustard, garlic and rosemary with whisk until blended. Pour sautι into bottom of roasting pan around the lamb. Spread the onion around lamb. Place cover on roasting pan and bake for 2 hours, basting occasionally with juices. Remove lid and bake another 15 to 20 minutes.
Mix all together in jar; shake well to blend. Store covered in jar in refrigerator for at least 2 to 3 days before serving with lamb. The sauce is excellent with beef or pork tenderloins.
Marie Alderman-Marino, Belleair Beach Winner! - November 2006 Holiday Gift Guide
Combine first five ingredients in a large mixing bowl. Beat at medium speed with electric mixer for 3 to 5 minutes. Stir in chocolate morsels. Spoon into a greased and floured 10-inch bundt pan. Bake at 325 degrees for 55 minutes. Cool and drizzle cake with chocolate frosting.
Helen Astocondor, Tampa November 2006 Holiday Gift Guide
1 package graham crackers (5 cups)
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon cloves
3/4 cup red raisins
1 cup mixed dried fruit (berries)
1 cup pitted dates
1 cup walnuts chopped
1/2 cup orange juice
1/2 cup corn syrup (light)
powder sugar glaze
Mix crumbs, cinnamon, allspice, cloves, raisins, dried fruit, dates and walnuts in a large bowl. Blend orange juice and corn syrup. Add to crumb mixture until well moistened.
Press firmly into foil-lined 8-by-5-inch loaf pan. Cover tightly. Store at least two days in refrigerator before serving. Drizzle with powder sugar glaze before serving. Makes 16 servings.
Denise Toon, Clearwater November 2006 Holiday Gift Guide
8 squares semi-sweet chocolate
1 cup peanuts
1 cup angel flake coconut (toasted)
Partially melt chocolate over hot water. Remove from heat and stir rapidly until melted. Add peanuts and coconut: Mix lightly until coated with chocolate. Drop onto waxed paper. Chill until firm. Makes three dozen candies.
Diane Priston, Largo November 2006 Holiday Gift Guide
4 cups sugar
1 cup white corn syrup
1 cup water
3 egg whites
Confectionery sugar
Peanut butter
Combine sugar, syrup and water. Bring to hard boil stage. Beat egg whites stiff. Slowly pour mixture into egg whites. Beat at high speed until it can be kneaded like dough. Sprinkle powdered sugar on wax paper. Roll out mixture flat. Spread peanut butter over it. Roll up with saran wrap. Put in refrigerator. Slice into 1-inch rolls. Yummy!
Donna Kopenhaver, Clearwater November 2006 Holiday Gift Guide
Line a large size (at least 9-by-13-inch) baking pan with foil allowing enough foil to fold over and cover bread. Melt butter. Add onions, poppy seeds, lemon juice and salt.
Cut up or pull apart bread into squares lay into foiled pan. Place sliced mushrooms over top. Pour melted butter mixture over top and sprinkle with Swiss cheese to taste. The more, the better!
Fold over end pieces of foil and bake 25 to 30 minutes at 350 degrees.
Fold back foil and enjoy.
Gail J. Ginger, Belleair Winner - November 2006 Holiday Gift Guide
15-ounce can pumpkin
12 ounces canned milk
3 eggs
1 cup sugar
4 teaspoons pumpkin pie spice
Yellow cake mix
1 1/2 cups melted butter
1 cup nuts, chopped
Mix together: pumpkin, milk, eggs, sugar, spices. Pour into greased 9-by-13-inch pan. Sprinkle with cake mix. Drizzle with butter and nuts. Bake 1 hour at 350 degrees until knife comes out clean.
Serve with ice cream or whipped cream.
Gail Strelesky, Largo November 2006 Holiday Gift Guide
Filling
3 cups pumpkin pie mix (1 lb. 14 oz. brown label can)
2 eggs
2/3 cup milk
Topping
1 cup reserved cake mix
1/4 cup sugar
1 teaspoon cinnamon
1/4 cup soft margarine
Preheat oven to 350 degrees. Grease bottom only of 13-by-9-inch pan. Reserve 1 cup cake mix for topping. Combine remaining cake mix, margarine and egg; stir until mixture leaves the side of the bowl. Press into the pan.
Prepare filling by combining all ingredients and whisk until smooth. Pour over crust.
For the topping, combine all ingredients and sprinkle over filling. At times, the mixture will not be crumbly; just mix well and pinch off small pieces to cover the top of the filling.
Bake at 350 degrees for 45 to 50 minutes, until a knife inserted comes out clean.
Note: I just wipe the crust bowl with a paper towel and prepare the filling in the same bowl. Also, do not overcook, it becomes dry.
Jeanρe Ebling, Seminole November 2006 Holiday Gift Guide
Blend first three ingredients together. Spread crust onto ungreased pizza pan. Bake at 350 degrees for 10 minutes or until a light, golden tan. Let cool.
Cream together. Then add 1 to 8 ounces Cool Whip with cream cheese mixture. Spread on top of cooled crust.
Take fresh or frozen strawberries and crush them to make a topping for the pizza. Spread over top of pizza and put in the refrigerator for one hour. Serve.
Laura Cholewa, Clearwater November 2006 Holiday Gift Guide
2 cups sugar
1 cup oil
3 eggs
2 cups zucchini, peeled, grated and drained (very dry)
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup nuts, chopped
1/2 cup raisins
1 1-pound, 4-ounce can crushed pineapple, drained
Mix sugar and oil, beat together. Add eggs, one at a time; beat until fluffy. Add zucchini and beat well. Add dry nuts, raisins and pineapple. Pour into two greased bread pans. Bake at 350 degrees for 1 hour.
Loretta Wilcox, Pinellas Park November 2006 Holiday Gift Guide
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