| Dec 18, 2008

Christmas Edition 2008 - Recipes

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Christmas Edition - December 18, 2008Christmas 2008

Christmas Art Contest

Christmas Cakeby John Diamond

Christmas Messageby Rev. Jean Brown

Christmas Celebrations:a Photo Gallery

Early Literacy:Christmas Books

Festival Of Trees

How Chanuka Saved Christmas

Interview with Maryby Pastor Jeff Nault

Legalese:Holiday Legal Quiz

Prince Charles Students Talk about Christmas

Recipes

Remounting ofa Long Short Story

The Special Giftby Hope Attaway

Recipes

Caramel Shortbread, by Eleanora Meeks

Dark Christmas Cake, by Eleanora Meeks

Pineapple Fruitcake

Pink Lady Squares, by Jeam Brown

Unbakes Squares, byJoyce Smith

Caramel Shortbread

by Mary Barr

Bottom:

1 cup butter margarine cup brown sugar1 cups flour

Mix and pat into un-greased 9” by 13” pans. Prick with a fork. Bake at 275 Fahrenheit for 30 minutes or until done. (Ovens and pans may vary).

Filling:

6 oz. Butter or Margarine6 oz. White sugar2 tbsp. corn syrup1 can condensed milk. Bring to a boil, Boil slowly for 5 minutes. Pour on cooled base.

Topping:

Melt 1 tbsp margarine in a saucepan. Add 1 cup melted chocolate chips. Blend together. Pour on top of cooled cake. Cut before hardening.

Dark Christmas Cake

byEleanora Meeks

3 cups Brown Sugar1 lb. margarine1 lb. raisins1 lb. mixed fruit1 pkg. walnuts chopped8 eggs2 cups milk1 cup molasses1 tsp. each; nutmeg, cloves, allspice, cinnamon1 lb. dates chopped1 jar of red cherries or 1 dish of candied cherries1 jar of green cherries or 1 dish of candied cherries1 cup of applesauce3 to 4 cups flour3 tsp. baking powder

Mix eggs, brown sugar, milk and molasses. Stir well then add the other wet ingredients and enough flour to thicken, as well as baking powder. Bake at 350oF for three hours or until a toothpick comes out clean. Bake in well-greased pan and shake flour in pan so it does not stick in pan.

Pineapple Fruit Cake 1 lb. raisins lb. each, red and green cherries1 16 oz. can crushed pineapple, including juice.Mix and let stand overnight. In the morning dust cup flour over this and set aside. cup butter2 cups all purpose flour1 cup white sugar3 eggs2 tsp. baking powder1 tsp. salt

Cream butter and sugar, add eggs one at a time. Beat well. Slowly add remaining dry ingredients. Stir in mixed fruit. Batter will be thin. Bake at 350 Farenheit 2-3 hours (2 large loaves or 4 small loaves)

“Pink Lady” Squares

by Rev. and “Pink” Jean Brown

2 cups Graham Wafer crumbs cup melted butter cup brown sugar1 Tbsp. flour1 cup Eagle Brand milk2 cups coconutPink butter icing

Mix the first four ingredients to make the crust and pat it into a 9 X9 inch pan and bake it at 300F for 15 minutes. Then put the filling (mixed Eagle brand milk and coconut) on the cooled crust. Bake at 350F for 15 to 20 minutes. When cool, ice with pink icing and enjoy served on pink plates with a pink serviette.

Unbaked Squares

by Joyce Smith

1 can Eagle Brand milk3 cups graham wafer crumbs cup walnuts cup coconut cup mixed fruit1 cups miniature marshmallows

Mix dry ingredients together. Stir in milk and press evenly into a buttered 9-inch square pan. Chill before cutting.

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