Holiday Goodies

Val.inddSTRAWBERRY ANGEL TRIFLE

  • 1 (16 oz.) pkg. one-step angel food cake mix
  • 1 (6 oz.) pkg. strawberry gelatin
  • 2 c. boiling water
  • 3/4 c. plus 1/3 c. sugar, divided
  • 5 c. fresh or frozen unsweetened strawberries, thawed and drained
  • 2 c. whipping cream

Prepare and bake cake mix according to package directions; cool completely. In large bowl dissolve gelatin and 3/4 cup sugar in boiling water. Mash half of the strawberries; add to gelatin mixture. Refrigerate until slightly thickened, about one hour. Slice remaining strawberries; stir into gelatin. Cut cake into 1-inch cubes. Place half in 3-quart trifle or glass bowl. Top with half of gelatin mixture. Repeat. Cover and refrigerate until set, about four hours. In mixing bowl beat cream until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Spoon over gelatin. 12-16 servings.

COCONUT PEAKS     

  • 1/4 c. butter (no substitutes)
  • 3 c. flaked coconut
  • 2 c. confectioners’ sugar
  • 1/4 c. half-and-half
  • 1 c. (6 oz.) semisweet chocolate chips
  • 2 tsp. shortening

Line baking sheet with waxed paper; set aside. In saucepan cook butter over medium-low heat until golden brown, about five minutes. Remove from heat; stir in coconut, sugar and cream. Drop by rounded teaspoonfuls onto prepared baking sheet. Refrigerate until easy to handle, about 25 minutes. Roll mixture into balls, then shape each into a cone. Return to baking sheet; refrigerate 15 minutes. In microwave or heavy saucepan, melt chips and shortening. Dip bottoms of cones into chocolate. Return to waxed paper to harden. Store in airtight container in refrigerator. Makes about three dozen.

NUT ‘N’ CORN CLUSTERS   

  • 5 qts. popped popcorn
  • 2 c. mixed nuts
  • 1 1/2 tsp. butter (no substitutes)
  • 1 c. sugar
  • 1/2 c. honey
  • 1/2 c. corn syrup
  • 1 c. peanut butter
  • 1 tsp. vanilla extract
  • 1 tsp. molasses

Line baking sheets with waxed paper; set aside. Combine popcorn and nuts in large roasting pan; place in 250° oven. Meanwhile grease sides of heavy saucepan with 1 1/2 teaspoons butter. Combine sugar, honey and corn syrup in saucepan. Bring to boil over medium heat, stirring constantly. Cool for two minutes without stirring. Remove from heat; stir in peanut butter, vanilla and molasses. Pour over warm popcorn mixture and stir to coat. Working quickly use buttered hands to form mixture into 1 1/2-inch clusters. Place on prepared baking sheets to dry. Store in airtight container at room temperature. Makes about 12 dozen. (If mixture becomes too firm to form into clusters, rewarm in 250° oven for a few minutes.)

HAMMETTES    

  • 2 eggs
  • 1 c. milk
  • 2 c. dry bread crumbs
  • 1 lb. ground pork
  • 1 1/2 lbs ground fully cooked
  • 1/2 c. vinegar
  • 1 c. packed brown sugar ham (6 cups)
  • 1/2 c. pineapple juice
  • 6 whole cloves
  • 1 tsp. ground mustard

In bowl beat eggs and milk. Add bread crumbs, ham and pork; mix well. Using about three tablespoons for each shape mixture into logs. Place in lightly greased 15-inch by 10-inch baking pan. Bake, uncovered, at 350° for 30 minutes.  Meanwhile, in saucepan bring brown sugar, vinegar, pineapple juice, mustard and cloves to a boil. Pour over logs. Cover and bake at 350° for 1 1/4 hours, basting occasionally with sauce. Uncover and bake 15 minutes longer. Discard cloves. Serve warm. Makes about 3 1/2 dozen.

FESTIVE VEGETABLE DIP  

  • 1 c. mayonnaise
  • 1/2 c. sour cream
  • 2 Tbsp. minced fresh parsley
  • 1/4 tsp. salt
  • 1 Tbsp. minced chives
  • 1 tsp. dried minced onion
  • 1/2 tsp. lemon juice
  • 1/4 tsp. paprika
  • 1/8 tsp. pepper
  • 1/2 tsp. Worcestershire sauce
  • 1/8 tsp. curry powder
  • 1 medium green pepper
  • 1 medium sweet red pepper
  • Assorted raw vegetables

In large bowl combine ingredients except for red and green peppers and vegetables. Cover and refrigerate for at least one hour. Lay green pepper of its side; with sharp knife make horizontal slice just about the stem. Remove top piece; save for another use. Remove membrane and seeds. Repeat with red pepper. Fill peppers with dip. Serve with vegetables. Makes 1 1/2 cups.

LEMON CHIP MUFFINS    

  • 1/2 c. butter or margarine, softened
  • 2 eggs
  • 1 c. plus 2 Tbsp.  sugar, divided
  • 2 c. all-purpose flour
  • 1 c. buttermilk or plain yogurt
  • 1 tsp. baking soda
  • 3/4 c. miniature semisweet chocolate chips
  • 1 Tbsp. grated lemon peel
  • 1/4 c. lemon juice

In mixing bowl cream butter and one cup sugar. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Fold in chocolate chips and lemon peel. Fill paper-lined muffin cups 2/3 full. Bake at 375° for 18-20 minutes or until toothpick comes out clean. Brush tops with lemon juice; sprinkle with remaining sugar. Cool for five minutes before removing from pans to wire racks. Serve warm. Makes 1 1/2 dozen.

up arrow