Winter of Wishes (33 page)

½ C. milk
½ C. softened butter (no substitutes)
½ C. shortening
½ tsp. salt
1 tsp. vanilla
1 tsp. lemon flavoring
6 to 8 C. (about a pound) confectioners sugar

 

In a large mixing bowl, blend the milk, butter, shortening, and flavorings with a
mixer. Blend in the sugar a cup or two at a time, scraping the bowl, until the frosting
is thick and forms peaks.

 

For colored frosting, use paste coloring to ensure the frosting will be thick enough
to hold its shape during decorating. Makes enough to decorate/frost 6 batches of sugar
cookies, or a cake.

¾ C. boiling water
1 C. sliced dates
1 C. chocolate chips
¼ C. butter
1 egg
¾ C. milk
1 tsp. vanilla
2½ C. all-purpose flour
1 C. chopped nuts
C. sugar
2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda

 

Preheat the oven to 350°F. Combine the water and dates and set aside. Melt the chocolate
chips and butter, and set aside. In a large bowl, mix the egg, milk, and vanilla,
then stir in the chocolate, the date mixture, and the combined remaining ingredients.

 

Pour the batter into a 9-by-5-inch loaf pan that’s been sprayed or greased. Bake for
about an hour (start checking for doneness in the center after 45 minutes). When a
toothpick inserted into the center comes out clean, take the bread from the oven.
Cool in the pan for 15 minutes before removing it to cool completely.

8 oz. cream cheese
1 can sweetened condensed milk
1 20-oz. can crushed pineapple, drained well
1 can cherry pie filling
8 oz. tub of whipped topping

 

Cream the cream cheese, then add the sweetened condensed milk. Next stir in the pineapple
and pie filling, then stir in the whipped topping. Pour into a large glass serving
bowl and chill for several hours.

6 squares (6 oz.) unsweetened chocolate
1 C. shortening
6 eggs
3 C. sugar
3 tsp. vanilla extract
2 C. flour
3 C. walnuts, chopped

2 squares (2 oz.) unsweetened chocolate
4 T. each butter and light corn syrup
2 C. powdered sugar
2 T. milk
2 tsp. vanilla extract
C. raspberry jelly

 

Preheat oven to 325°F and spray/grease a 9-by-13-inch pan. Melt the chocolate with
the shortening in a double boiler over warm water or in a microwave-safe bowl for
about a minute, stirring after thirty seconds. Cool slightly. Blend eggs, sugar, and
vanilla, add the melted chocolate, and then stir in the flour and walnuts. Spread
batter evenly in the prepared pan and bake about 40 minutes, until center is firm.
Carefully spread the jelly to cover the brownies. Let cool.

 

For the frosting, melt the chocolate, then stir in the butter and corn syrup. Mix
in the remaining ingredients until smooth and velvety. Spread on the cooled brownies.
Cut in 6 columns by 8 rows to make 4 dozen sinfully rich brownies.

½ stick (¼ C.) butter or margarine
¾ C. packed brown sugar
1 bag of fresh or frozen cranberries
½ C. golden raisins (regular raisins are fine, too)

1 stick (½ C.) butter or margarine (not spread), softened
¾ C. packed brown sugar
1 T. vanilla extract
1½ tsp. baking powder
2 large eggs
C. milk
1¼ C. all-purpose flour
C. yellow cornmeal

 

Preheat the oven to 350°F. Spray an 8- or 9-inch round cake pan. For the topping,
put the butter in the cake pan and melt it in the oven, tilting the pan to spread
it evenly and coat the sides. Sprinkle the brown sugar evenly on the bottom, then
add the cranberries in one layer. Scatter the raisins over the top of the berries.

 

For the cake, cream the butter, brown sugar, vanilla, and baking powder with a mixer
until well blended. Beat in the eggs (mixture might look curdled). On a lower speed,
mix in the milk, flour, and cornmeal just until blended. Spread batter over the topping.
Bake about an hour, until top is browned and a toothpick inserted near the center
comes out with moist crumbs. Cool in the pan for 5 minutes before inverting onto a
serving plate. Serves 8–10.

 

 

Kitchen Hint
: The cooled cake keeps well for a couple of days at room temperature, or it can be
wrapped well and frozen. Rewarm in the oven or microwave.