Holiday Goodies


4 c. apple cider

2 c. cranberry juice

1 c. orange juice

1 c. sugar*

1 (12 oz) can apricot nectar

2 sticks cinnamon

(*Sugar can be cut in half if desired.)

Heat and let simmer 20 minutes. Top punch with floating orange slices decorated with whole cloves. Serves 20-25. Try doubling recipe, using en electric coffee percolator, minus the basket.




2 c. granulated sugar

1 c. packed brown sugar

1 c. finely grated, pared apples and juice (2 med.)

3/4 c. evaporated milk

2 Tbsp. butter or marg.

1/2 tsp. cinnamon

1/4 tsp. salt

1/2 c. miniature marshmallows

1 c. chopped pecans or walnuts

Combine all ingredients except marshmallows and nuts in heavy saucepan. Cook to softball stage (240°). Mixture scorches easily so stir often. Without scraping saucepan pour into buttered 13-inch by 9-inch pan; cool at room temperature. When completely cooled divide candy in half. Pat each half into 8-inch x 6-inch rectangle on waxed paper. Place double row of marshmallows along one 8-inch edge. Roll up like jelly roll; roll in chopped nuts. Wrap in waxed paper. Chill until firm. Cut; store in airtight container. Makes three dozen 1/4-inch slices.




4 medium oranges, seeded

2 lbs. cranberries

4 medium unpeeled apples, cored

4 c. sugar

Peel yellow rind from oranges; trim off and discard white part. Put orange pulp and yellow rind, cranberries and apples through food grinder. Add sugar and mix well. Cover and refrigerate. Or pour into glass jars, leaving 1/2-inch head space. Seal and freeze. Makes four pints.




2 c. boiling hot water

1 1/2 c. cold water

1 (6 oz.) pkg. lemon flavor gelatin

3 c. Basic Cranberry Relish

1 c. chopped walnuts

1 c. chopped celery

Pour boiling water over gelatin; stir to dissolve. Add cold water and relish. Chill until mixture starts to thicken. Fold in walnuts and celery. Chill in two-quart mold until set. Makes six – eight servings.


Try this with soup on one of your busy days.




1 loaf bakery French bread

1 Tbsp. poppy seed

1 (8 oz.) pkg. sliced Swiss cheese

2 Tbsp. chopped onion

1 Tbsp. dry mustard

1 tsp. seasoned salt

1 c. margarine, melted

Using serrated bread knife cut diagonal slits in the bread, going almost all the way through. Put bread on large piece of foil on baking sheet. Place pieces of cheese in the slits. Combine onion, mustard, poppy seed, seasoned salt and margarine and pour over bread. Wrap foil around bread. Bake at 350° for 35-40 minutes. Serve warm.




1/2 c. shortening

1 1/4 tsp. ground cinnamon

1 c. packed brown sugar

1 tsp. ground nutmeg

1/4 c. granulated sugar

1 tsp. ground ginger

4 eggs

1/2 tsp. salt

2 c. canned pumpkin

2 c.  flour

4 tsp. baking powder

Cream cheese Icing

Cream together shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in pumpkin. Sift together dry ingredients. Gradually stir into creamed mixture. Spread batter in greased 15-inch by 10-inch 1/2-inch jelly roll pan. Bake in 350° oven 30 minutes or until it tests done. Cool in pan on rack. Spread with icing. Sprinkle with chopped walnuts or top with pecan halves.  Makes 32 (3 1/2-inch by 1 1/4-inch) bars. Cream Cheese Icing: one (3 oz.) pkg. softened cream cheese, one tablespoon butter, 2 1/2 cups sifted confectioners’ sugar, one teaspoon grated lemon rind, pinch salt and one tablespoon milk. Blend well.




1 (8 oz.) can almond paste

1/4 c. flaked coconut

1 (3 oz.) pkg. cream cheese, softened

1 (18 oz) tube refrigerated sugar cookie dough

1 c. pecan halves

In mixing bowl beat almond paste and cream cheese. Add coconut; mix well. Cut cookie dough into 1/2-inch slices; divide each slice into four portions. Roll into balls. Place two inches apart on greased baking sheets. Shape 1/2 teaspoon of almond mixture into balls; place one on each ball of dough. Lightly press pecans into tops. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire rack to cool. Makes about 3 1/2 dozen.