Chocolate Chip Crumb Cake
Sour Cream Coffee Cake
Dream Bars
Cheese Cake
Chocolate Shadows
English Toffee Bars
Chocolate Chip Cookies
Lemon Cookies
Mexicali Crunch
Hot Spiced Cider
Snowman Soup
Cranberry Bread
Potato Filling
Grape Ice
Hard Sauce
Apple Pie
Iced Butter Cookies
GingerBread Men
Spice Cake and Icing
Mint Bars
Mini-Chocolate Chip Cheesecakes
Cinnamon Crinkles
EggNog Cookies
Holiday Punch (This recipe is for mom and dad)
Spiced Tea
Chocolate Coffee
Squash Casserole

Chocolate Chip Crumb Cake

Cake: Topping:

2 cups all purpose flour 1 tbsp. All purpose flour
1 tsp. baking ½ cup firmly packed brown sugar
1 tsp. baking soda 2 tbsp. Butter, softened
½ tsp. salt ½ cup chopped walnuts
½ cup butter, softened ½ cup mini chocolate chips
1 cup sugar
l tsp. vanilla extract
3 Eggs
1 cup sour cream
1 ½ cups mini chocolate chips


Preheat oven to 350 F.
In small bowl, combine flour, brown sugar and butter.
Mix well
Stir in nuts and chocolate chips
Set aside.

In small bowl, combine flour, baking powder, baking soda and salt. Set aside.
In large bowl, combine butter, sugar and vanilla extract. Mix well.
Add eggs one at a time and beat VERY well after each addition.
Gradually add flour mixture alternatively with sour cream.
Fold in chocolate chips.
Spread into greased 13 x 9 x 2 baking pan.
Sprinkle topping evenly over batter.
Bake at 350 F for 45 – 50 minutes.

Thanks to Beth Red

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Sour Cream Coffee Cake

1/2 Cups Butter or Margarine
1 Cup of Sugar
1 cup sour cream
2 eggs
2 cups of Flour
1 teaspoon Baking powder
1 teaspoon Baking Soda
1 teaspoon Salt
1 teaspoon Vanilla

Preheat oven to 350 degrees.
Cream together butter, sugar and eggs.
Sift together flour, baking powder, baking soda and salt.
When adding to cream mixture, alternate flour mixture with 1 cup sour cream and vanilla.
Pour batter in oblong pan (13x10inches)

1/2 Cup brown sugar
1/2 Cup sugar
3 teaspoon Cinnamon
3 tablespoons flour
3 tablespoons butter

Place topping mixture over batter.
Bake at 350 for 45 minutes or until well done.

Thanks to Beth Red

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Dream Bars

Dream Bars (cooked in Microwave)
1 cup Graham Cracker crumbs
1 package (6 ounces) chocolate chips (1 cup)
1 can (3 1/2 ounces) coconut (1 cup)
1 can (15 ounces) sweetened condensed milk

Combine all ingredients.
Place in 8 inch square glass dish.
Bake in microwave 8 minutes.
Turn every 2 minutes.
Cool and cut into bars.
Yield 36 bars.
Thanks to Beth Red

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Cheese Cake


Mix 1 ¾ cups of Graham Cracker crumbs, 1/3 melted butter and ¼ cup of sugar Press on sides and bottom of a well-greased spring form pan


Mix 3 8oz packages of softened cream cheese, 1 ½ cups of sugar. Mix for 3-5 minutes
Add 4 eggs and 1 tbsp. of vanilla extract
Beat entire mixture for 30 minutes at a medium/high speed
Pour mixture into pan
Bake at 300 for 50-60 minutes
Remove and let cool at room temperature for 20 minutes

Blend 1 ½ cups of sour cream, ¼ cups of sugar and 1 tsp. of vanilla extract
Spread mixture over the top of the cheese cake and bake for 10 minutes.

Hint: This cake is delicious with fresh berries.

Thanks to Beth Red

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Chocolate Shadows
½ c. semi-sweet chocolate chips
1 1/4 c. all purpose flour
½ c. sugar
½ c. firmly packed brown sugar
3/4 tsp. soda
½ tsp. salt
½ c. shortening or margarine
½ c. peanut butter
1 egg
Heat oven to 375
In small saucepan, melt chocolate chips over very low heat stirring constantly
Remove from heat; cool.Lightly spoon flour into measuring cup; leveling off.
In large bowl, combine remaining ingredients; mix well
Add melted chocolate and stir just enough to marble.

Shape into 1-inch balls; place 2 in. apart on un-greased cookie sheets
Flatten on with bottom of glass dipped in sugar.
Bake at 375 for 8-11 minutes or until golden brown.
Cool cookies slightly before removing from cookie sheets.
Makes 40 cookies.

Thanks to Beth Red

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2 sticks of butter
1/2 tsp. vanilla
1 cup sugar
1 1/2 -2 cups chocolate chips
1 cup chopped nuts

Preheat oven to 350 degrees. Butter a jelly-roll pan. Line it with
saltines. In a saucepan, melt butter. Stir in sugar and vanilla.
Mix well and boil one minute. Pour over saltines and make sure all are covered.
Bake 350 degrees for 10 minutes. Remove from oven and sprinkle chocolate
chips all over. Spread chips when melted (you may need to put back in oven
for a sec). Sprinkle with nuts. Put in refrigerator to chill. Then break
into pieces.

Thanks to Beth Red

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Chocolate Chip Cookies
3/4 cup All-Vegetable Shortening, 1-1/4 cups firmly packed light brown sugar, 2 tbsns milk, 1 tbsn vanilla, 1 egg, 1-3/4 cups all-purpose flour, 1 tspn salt, 3/4 tspn baking soda, 1 -1/2 cup semi-sweet chocolate chips

Heat oven to 375 degrees. Combine Shortening, brown sugar, milk and vanilla. Beat at medium speed. Then, beat egg into creamed mixture. Combine flour, salt and baking soda. Mix into creamed mixture until blended. Stir in chocolate chips. Bake at 375 degrees for 8 to 10 minutes for chewy cookies or 11 to 13 minutes for crisp cookies. Makes approx. 3 dozen

Thanks to Judith Allen

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Lemon Cookies

1/2 cup butter, 1/2 cup vegetable shortening, 1 cup sugar, 1 egg, 2 tspn fresh lemon juice, 1/2 tspn lemon rind,2 1/8 cups all-purpose flour, 3/4 tspn baking powder, 1/4 tspn salt

Preheat oven to 400 degrees. Cream butter and shortening; add sugar, egg, lemon juice, and rind. Sift together flour, baking powder, and salt; add to butter mixture. Mix. Drop by tspns onto cookie sheet. Stamp flat with bottom of glass covered with wet cloth. Bake 5 to 7 minutes until brown around edges. Yields 3 to 4 dozen.

Icing: mix powder sugar with juice of rind, 1 lemon until thick

Thanks to Kim Blevins

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Mexicali Crunch

4 cups corn flakes; 2 quarts popped popcorn; 1 cup roast peanuts; 3 cups corn or tortilla chips; 1/2 cup margarine; 1/2 cup corn syrup; 1/4 cup packed brown sugar; 1 package (1.25 ounces) taco seasoning mix

Preheat oven to 250 degrees. In large roasting pan combine corn flakes, popcorn, corn chips & peanuts. Combine margarine, corn syrup, brown sugar & taco seasoning in microwave bowl. Bring to boil stirring every 2-3 minutes. Pour over corn flake mix, toss to coat well. Bake 60 minutes, stirring every 15 minutes. Cool stirring often. Store in tightly covered container. Wonderful munchies for the whole family to enjoy!!

Thanks to Doris Haycroft
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Hot Spiced Cider
6 cups apple cider
1/2 tspn whole cloves
1/4 tspn ground nutmeg
3 sticks cinnamon

Heat all ingredients to a boil in a 3 quart saucepan; reduce heat to low then simmer uncovered for approximately 10 minutes. Strain mixture to remove cloves and cinnamon.

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Snowman Soup

1 package hot chocolate mix
3 Hershey Kisses
15 mini marshmallows
1 candy cane (sitr stick)

Place in colored wrapper or small baggie and put in new cup (handpainted is very nice!)

Add poem:

Was told you’ve been very good this year.
Always glad to hear it!
With freezing weather drawing near,
You’ll need to warm the spirit.

So here’s a little Snowman Soup
Complete with stirring stick.
Add hot water, sip it slow.
It’s sure to do the trick!

Vicki Huskins—Snowman Soup

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Cranberry Bread Recipe

Perfect for Christmas and Thanksgiving

I find it easier to double the recipe and make two loaves at once since we have so many elves to feed (not to mention Santa himself).

Sift: 2 cups flour (sifted), 1 cup sugar, 1 and 1/2 tsp baking powder, 1 tsp salt (I never use it), and 1/2 tsp baking soda.

Cut in 1/4 cup butter (I use Promise Extra Light margarine sticks-it makes the bread really moist) until mixture is crumbly (I use a mixer to crumble-ize it)

Add 1 beaten egg, 1 tsp grated orange peel (I use a grater/peeler doohickey and grate an entire orange for every two loaves.), and 3/4 cup orange juice. (If you can get your Elves to do the grating, it will help) mix until mixture is evenly moist.

Fold in as many light raisins as you think looks good (the recipe calls for 1 and 1/2 cups, I never measure) and about a half bag of chopped cranberries per loaf. spoon into a greased 9 x 5 x 3 loaf pan bake at 350′ for 1 hour and 10 mins or until toothpick in center comes out clean. I never use the toothpick test, but I suppose it is a good idea.

Cool out of pan on a wire rack. keep stored in aluminum foil, unless you eat it all before it cools.

If it doesn’t come out well the first time, that is OK, it took Mrs. Claus 3 or 4 attempts before she learned to make it consistently excellent.

Original recipe from the book, Cranberry Thanksgiving — a nice little tale for children with cute illustrations and a good story. Cranberry Thanksgiving, by Wende and Harry Devlin, Parent’s Magazine Press, 52 Vanderbilt Ave, New York, NY, 10017. ISBN: Trade 0-8193-0498-0, Library 0-8193-0499-9, U.S. Library of Congress Catalog Card Number: 73-153789. Published in 1971.

(The same authors have two other books which have similar recipes: Old Black Witch, “a nice wicked witch” (pancakes) and Old Witch and the Polka Dot Ribbon, “a sequel to the first Witch book” (cake).)

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Potato Filling
Goes great with turkey and ham.


1. About 3lbs whole potatoes, peeled, boiled, and mashed with milk
2. Melt one stick margarine in frying pan
3. Saute — 2 stalks celery (chopped) and one samll onion (chopped) until soft and onion is golden. Do Not Brown
4. Add 3 slices of firm bread cut into cubes — mix in well (add more margarine if needed)
5. continue sauteing until bread is golden
6. Beat 2 large eggs into mashed potatoes
7. Mix in onions, celery, bread — blend well.
8. Place in casserole dish — dot with margarine and bake in 350′ oven until top is puffy and golden (about 1/2 hour if mixture is warm when goes into oven, about 1 hour if taken from fridge).
Thanks to Sharon and Rick Winter, Wernersville, Pa.

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Perfect for Christmas and Thanksgiving

This is similar to a slurpy type drink, but much better since it is homemade.

Melt 2/3 cup sugar in 1 1/2 cup water

Add 1/2 cup orange juice 1/4 cup lemon juice 1 cup (or a little more) grape juice

Freeze- then beat with electic beater and then freeze again.

Our thanks to Carol Kitson for this recipe

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Hard Sauce
Perfect for Christmas and Thanksgiving pies or bread or even by the spoonful

1 stick of butter, softened
1 egg
2 boxes of powdered (confectionary) suger
Sherry (Harvey’s Bristol Cream works well)

Mix butter and egg
Add sugar slowly, mixing as you add.
As it gets thicker, add a little sherry at a time until it is desired consistency (generally like icing for a cake).

Thanks to Charles H. Fletcher

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Apple Pie
Perfect for Christmas and Thanksgiving

Goes well with vanilla ice cream and hard sauce


A. Graham cracker crust (you can make your own or use a pre-made one)
1 large egg white (slightly beaten)

B. 5 Cups fresh peeled apples
1/2 cup powdered sugar
1/4 cup brown sugar
3 Tablespoons whole wheat flour
1/4 teaspoon salt
1/2 teaspoon cinnamon (we generally add a bit more)

C. 3/4 cups whole wheat flour
1/4 cup powdered sugar
1/4 cup brown sugar
1 stick melted butter (a bit over 1/3 cup)


1. Brush egg white on crust, bake until light brown — about 6 minutes (if store bought)
2. Combine B — mix well, spoon into crust
3. Mix C — put on as the top of the pie in thin sheets
4. Bake at 375 for about 50 minutes
5. Cool for about 4 hours.

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Iced Butter Cookies

Perfect for Christmas and Thanksgiving



4 sticks (1 pound butter)
1 cup sugar
1 egg
4 cups flour


1 stick butter
1 box powdered (confectionary) sugar
1 teaspoon vanilla
milk (as needed)


1. Mix butter and sugar
2. Add egg
3. Mix in flour
4. Use cookie cutter to make into smallish cookies (about 1.5 inches in diameter).
Cook each batch at 375 degrees for about 10 minutes (lightly brown)
5. Let cookies cool slightly before icing
Cream butter; add sugar and mix; add milk as needed for spreadable consistency; add vanilla

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Gingerbread Men


3 and 1/4 cups flour
1.2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
2 tsp ground cloves
1 cup salted butter, softened
3/4 cup dark brown sugar, firmly packed
1 large egg
1/2 cup unsulfered molasses
2/3 cup confectioners sugar
1 – 2 tsp milk

1. Preheat oven to 325′
2. Whisk together flour, salt, cinnamon, baking soda, ginger, and cloves
3. Cream butter and sugar. Scrape down sides of bowl. Add egg and molasses and beat on medium speed until smooth.
4. Scrape down bowl and add flour mixture, blend on low speed until just combined — do not over mix!
5. Separate dough into 2 balls and flatten into disks. Wrap each disk tightly in plastic wrap and refrigerate 1 hour.
6. On floured surface with floured rolling pin, roll dough out to 1/4″ thickness. With floured cookie cutters cut into shapes. Gather scraps and re-roll dough until all is used. Place on ungreased baking sheets about 1/2″ apart.
7. Bake 9-11 minutes — do not brown. Transfer to cool, flat surface and cool.

Preparing Icing:

1. Whisk sugar and milk until smooth but still liquid.
2. Add extra milk if seems dry.
3. Spoon icing into a pastry bag with small piping tip, or other icing dispenser.
4. Decorate as desired.

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Spice Cake 
Perfect for Christmas and Thanksgiving

Goes well with vanilla ice cream and hard sauce


2 cups flour
1 and 1/2 cups of sugar
1 cup of buttermilk
3 eggs
1/2lb of butter or margarine (melted)
1 T cinnamon
1 T baking soda
1/2 T ground cloves

1. Blend sugar and butter thoroughly. Add eggs, buttermilk, flour. Mix.
2. Add cinnamon, baking soda, and cloves. Mix well.
3. Grease and flour baking dish.
4. Bake in pre-heated oven at 350′ for 50 minutes or longer if necessary.
5. Cool and ice.

Spice Cake Icing

1 stick of butter
1 box of confectioners sugar
1 T of vanilla
1-3 T of milk

1. Cream butter and gradually add confectioners sugar.
2. Add milk as needed to keep frosting at spreading consistency
3. Add vanilla
4. Frost cake when completely cool.
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Mint Bars
Perfect for entertaining


1. Mix 1/2 cup margarine, 4 eggs, 1 cup sugar, 1 cup flour, and 16 oz Hershey’s syrup
2. grease a 9 x13″ jelly roll pan
3. Bake at 350′ for 25-30 minutes
4. Cool
5. Melt 1 and 1/2 sticks of margarine and mix with 3 cups powdered sugar and 1 teas. mint extract.
6. Spread on first layer
7. Cool
8. Melt 1 and 1/2 cup semi-sweet chocolate chips, 3 squares of bakers chocolate, and 1 stick margarine.
9. Mix
10. Spread on top
Thanks to Pam and Dick Jones, Medford, NJ.

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Mini-Chocolate Chip Cheesecakes
Bowl 1:
1. 1.2 lb of cream cheese
2. 1 egg
3. 1/3 cup of sugar
4. Mix
5. Add 1 and 1/4 cups of mini choc. chips.
Bowl 2:
1. 1 and 1/2 cup of flour
2. 1 cup of sugar
3. 1/4 cup of cocoa
4. 1 tsp. vanilla
5. 1 tsp. baking soda
6. 1 cup of water
7. 1/3 cup of oil
8. Mix

1. Put chocolate mixture into mini-muffin cups.
2. Add 1 tsp. of cream cheese mixture per mini muffin cup
3. Fill each cup 2/3 full
4. Bake at 350′ for about 20 minutes
5. makes about 4 dozen.

Thanks to Pam and Dick Jones, Medford, NJ.

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Cinnamon Crinkles
2 and 2/3 cup of sifted flour
2 tsp cream of tartar
2 tsp baking soda
1/2 tsp salt
1 cup butter or margarine
1 and 1/2 cup of sugar
2 eggs
2 T ground cinnamon
3 T sugar
halved pecans or walnuts (optional)

1. Sift together flour, cream of tartar, baking soda, and salt — set aside
2. Cream butter and sugar. Add eggs one ata a time; beat well after adding each.
3. Add dry ingredients. Refrigerate 1 hour.
4. Drop by teaspoonfuls onto lightly greased cookie sheet
5. Press half a nut into center — sprinkle with cinnamon and sugar mixture
5. Bake at 350′ for 12-15 minutes.

Thanks to Sharon and Rick Winter, Wernersville, Pa.

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EggNog Cookies


2 and 1/4 cups flour
1 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 and 1/4 cups white sugar
3/4 cups salted butter, softened
1/2 cup eggnog
1 tsp pure vanilla extract
2 large egg yolks
1 Tbsp ground nutmeg

1. Preheat oven to 300′
2. Combine flour, baking powder, cinnamon, and nutmeg
3. Mix well with wire whisk and set aside
4. Cream sugar and butter with electric mixer until forms a grainy paste
5. Add eggnog, vanilla, and egg yolks and beat at medium speed until smooth
6. Add flour mixture and beat at low speed just until combined — do not over mix!
7. Drop by rounded teaspoonfuls onto ungreased baking sheets — 1 ” apart. Sprinkle lightly with nutmeg.
8. Bake for 23-25 minutes or until bottoms turn light brown — transfer to cool, flat surface immediately.

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1. 1 and 1/2 cups graham cracker crumbs
2. 2 sticks of butter or margarine (1/2 lb) softened
3. 1 lb of confectioners sugar
4. 1 small can or 1/2 bag of Angel Flake coconut
5. 1 and 1/2 cups peanut butter
6. 2 tsp. vanilla
1. Mix all ingredients thoroughly and chill several hours.
2. Roll into small balls and dip into:
1 x 12 oz package of semi-sweet choc. chips, melted w/ 1 small cake parafin wax over a double boiler.
3. Drop onto wax paper and cool
4. Store in cool place

Thanks to Pam and Dick Jones, Medford, NJ.

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Holiday Punch

Perfect for large gatherings and making those family encounters a little easier to bear.

1/5 white rum
1/5 white wine
6 oz frozen lime juice
6 oz frozen lemonade
1 qt gingerale
1 qt club soda

chopped oranges, lemons & limes
large block of frozen strawberries

Mix and drink (slowly). Do not drive.

alternative recipe
1 qt rum
1/2 gallon white wine
3 x 6 oz cans lemon-lime juice
2 qts club soda
1 qt ginger ale
Thanks to Sharon and Rick Winter, Wernersville, Pa.

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Spiced Tea

36 tsps loose tea
1 T orange peel
1/2 T lemon peel
1/2 tsp. nutmeg
1/2 tsp cloves
1 tsp. cinnamon
Mix together and store in a tightly closed container.

Thanks to Sharon and Rick Winter, Wernersville, Pa.

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Chocolate Coffee

Perfect to make after sledding or for a party!

1 heaping teaspoons of cocoa mix

1 scant teaspoon of instant coffee mix cinnamon

Makes one serving.

Thanks to Sharon and Rick Winter, Wernersville, Pa.

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Squash Casserole

Serves 4-8 3 1/2 C cooked squash 1/2 small onion chopped 1 C shredded cheddar cheese

1 beaten egg 1/2 pint (8 oz.) sour cream

1 stick margarine or butter melted 24 Ritz crackers crushed

Cook squash and onion together until tender. Drain well. Mix cheese, sour cream, margarine, egg and half of the crushed crackers in the baking dish. Fold in the drained squash/onion. Season with salt and pepper to taste. Sprinkle the rest of the crushed crackers on top. Bake at 350 degrees for 30 minutes.