Ingredients

• 2 1/2 c. flour
• 1/2 c. chopped red or green maraschino cherries
• 3/4 c. sugar
• 1 tbsp.baking powder
• 1 tsp. salt
• 1 egg ,beaten
• 1 1/4 c. eggnog
• 1/3 c. vegetable oil
• 1/2 c. chopped walnuts or pecans

Directions

Sift together flour,baking powder and salt.
Mix egg,eggnog and oil.Stir in dry ingredients,mixing well.Fold in nuts and cherries after they have been coated with flour.Pour into greased and floured 8×4 inch loaf pans.Bake at 350 degrees for 40 to 50 minutes or until tests done.
Cool 10 minutes before removing from pans.

Ingredients

• 2 tbsp.cinnamon
• 1/2 c. sugar
• 1 small pkg.butterscotch pudding (not Instant)
• 1 pkg.(18-20)frozen roll dough
• 1 c. walnuts or pecans ,broken
• 1 tbsp.butter,melted,i use more

Directions

Before going to bed on Christmas Eve,place frozen dough in greased bundt pan.
Mix pudding mix,sugar,cinnamon and nuts.
Sprinkle over frozen dough.Pour melted butter over top as evenly as possible.Cover with a towel and leave on counter overnight.
In the morning,bake at 350 degrees for about 30 minutes or until done and lightly browned on top.
To serve,invert bundt pan on serving dish. Lift carefully as “sticky sauce” will run out.

Ingredients

• 3-ounce package cherry flavored gelatin
• 1 cup boiling water
• 6-ounce can frozen lemonade concentrate
• 3 cups cold water
• 1-quart bottle cranberry juice cocktail, chilled
• Cranberry Ice Wreath (see following recipe)
• 1 (1-liter) bottle ginger ale, chilled

Directions

Dissolve cherry-flavored gelatin in boiling water. Stir in lemonade concentrate. Add the cold water and the cranberry juice cocktail. May be refrigerated overnight. Place cranberry ice wreath in a large punch bowl. Pour punch over ice. Slowly pour in chilled ginger ale.

Cranberry Ice Wreath
3 cups cranberry juice
2 cups water
10 to 12 fresh garden leaves, (optional)
such as lemon or camellia
1/2 cup fresh cranberries

Mix cranberry juice with water. Pour half of it into a 6-cup ring mold. Freeze solid. Remove from freezer; place leaves shinny side up, on frozen ring. Carefully pour enough cranberry water over leaves to hold them in place. Freeze until solid. Add fresh cranberries and enough cranberry juice mixture to fill to top. Return to freezer until frozen. Add more cranberry water to fill mold to the top, if necessary. Freeze overnight or until solid.

Unmold ice ring by dipping bottom of mold in cold water; turn out on heavy foil. If not using immediately, wrap ring securely in foil and return to freezer. May be frozen for up 2 two weeks. Punch may be refrigerated overnight before adding ginger ale.

Yield: Makes about 25 4-ounce servings

contributed by Holly

Ingredients

• 3 – 4 INCH CINNAMON STICKS
• 3 BAY LEAVES
• 1/4 CUP WHOLE CLOVES
• 1/2 LEMONS, HALVED
• 1/2 ORANGE, HALVED
• 1 QT. WATER

Directions

COMBINE ALL IN TEA KETTLE OR LARGE SAUCEPAN AND BRING TO BOIL. REDUCE HEAT AND SIMMER AS LONG AS DESIRED. CHECK OFTEN AND ADD MORE WATER IF NEEDED. CAN BE STORED IN REFRIGERATOR SEVERAL DAYS AND REUSED. MAKES THE WONDERFULL CHRISTMAS SCENT LINGER IN YOUR HOME.

Ingredients

• 2 Tbsp. chopped fresh parsley or cilantro
• 1 Tbsp. Freshly squeezed lime juice
• 1/4 Cup Tarragon vinegar
• pinch – crushed hot red pepper
• 1/2 Cup Corn kernels, fresh or frozen
• 1/4 tsp ground white pepper
• salt to taste

Directions

Start with the *Sweet Red Pepper Soup

Stir into the soup base and bring to a boil. Simmer 7 minutes.

1/2 pound baby shrimp, peeled & deveined
1/4 pound baby scallops, halved

Add to simmering soup, turn off heat immediately and cover pot. Allow to sit 5 minutes. Serve immediately in heated bowls.

*Sweet Red Pepper Soup can be found in the Soup section as well.