Holiday Pecan Log

Ingredients:

2 teaspoons plus 1/2 cup butter, softened, divided

3-3/4 cups confectioners’ sugar
1/2 cup nonfat dry milk powder
1/2 cup sugar
1/2 cup light corn syrup
1 teaspoon vanilla extract
1 package (14 ounces) caramels
1 tablespoon milk or half-and-half cream
2 cups chopped pecans

Directions:

Butter an 8-in. square pan with 2 teaspoons butter; set aside.

Combine confectioners sugar and milk powder; set aside.

In a heavy saucepan, combine 1/2 cup butter, sugar and corn syrup; cook and stir until sugar is dissolved and mixture comes to a boil.

Stir in confectioners’ sugar mixture, about a third at a time, until blended.

Remove from the heat; stir in vanilla.

Continue stirring until the mixture mounds slightly when dropped from a spoon.

Spread into prepared pan. Cool.

Cut candy into four strips; cut each strip in half.

Shape each into a log; wrap in waxed paper and twist ends.

Freeze or refrigerate until firm.

Meanwhile, in a microwave, melt caramels with milk, stirring often.

Roll logs in caramel mixture, then in pecans. Wrap in waxed paper.

Store at room temperature in airtight containers.

Cut into slices with a serrated knife.

Yield: about 3-1/4 pounds.

Easy Pan de Polvo

by Edward Slonaker
El Pilon Poolside Grill & Wine House

Ingredients:

1 lb butter-flavor Crisco
1 C sugar
1/2 tsp anise extract
1 tsp anise seed
2 tsp cinnamon
5 C flour
Cinnamon/sugar mix

Directions:

Preheat oven to 400°.

Cream Crisco and sugar together in large mixing bowl.

Turn mixer to low and add anise extract, seeds and cinnamon. Slowly start adding the flour, making a dough.

Roll pieces of dough into one-inch balls and press on cookie sheet that's been sprayed with Pam.

Bake for 10 minutes or until golden brown on the sides.

Remove from oven and, using two forks, roll each cookie in cinnamon/sugar mix and set on cooling rack.

Makes 5-6 dozen.

Peppermint Melts

Ingredients:

1 cup butter, softened

1/2 cup confectioners' sugar
1/2 teaspoon peppermint extract
1-1/4 cups all-purpose flour
1/2 cup cornstarch

for the frosting:
2 tablespoons butter, softened
1-1/2 cups confectioners' sugar
2 tablespoons milk
1/4 teaspoon peppermint extract
2 to 3 drops red food coloring, optional
1/2 cup crushed peppermint candies

Directions:

In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in extract. Combine flour and cornstarch; gradually add to creamed mixture and mix well.

Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets.

Bake at 350° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.

In a small bowl, beat butter until fluffy. Add the confectioners’ sugar, milk, extract and food coloring if desired; beat until smooth.

Spread over cooled cookies; sprinkle with crushed candies.

Store in an airtight container. Makes approx. 3-1/2 dozen.

Eggless Nog #3

1/2 gallon French Vanilla ice cream (Make sure it doesn't have eggs in it)
1 quart milk
1/4 cup Maple syrup
2 tsp vanilla extract
cinnamon
nutmeg

Blend all together until smooth.

Crock Pot Hot Fudge Sundae Cake

1 cup flour
1/2 cup granulated sugar
2 tbsp cocoa
2 tsp baking powder
1/2 tsp salt
1/2 c milk
2 tbsp vegetable oil
1 tsp vanilla
1/2 cup chopped nuts
3/4 cup packed brown sugar
1/4 cup cocoa
1 1/2 cups hot water

Spray inside of crock pot with non stick cooking spray.

Mix flour, granulated sugar, baking powder and salt in a medium bowl. Stir in milk, oil, and vanilla until smooth. Stir in nuts. Spread batter evenly in crock pot.

Mix brown sugar and 1/4 cup cocoa in small bowl. Stir in hot water until smooth. Pour evenly over batter in crock pot.

Cover and cook on high 30-35 minutes, or until toothpick inserted into center comes out clean. Turn off slow cooker, uncover and allow to cool slightly before serving.

**Note: The original recipe says to cook 2 to 2 1/2 hours, but my crock pot cooks much faster than that.

Scotch Cookies

1/2 cup cornstarch
1 cup flour
1/2 cup confectioner's sugar
3/4 cup butter, softened

Sift cornstarch, sugar, and flour together. Blend in butter. Work with hands until smooth dough forms. If necessary, refrigerate 1 hour until easy to handle.

Roll dough to 1/4 inch thickness and cut into desired shapes. Bake at 300' for 10-15 minutes or until edges are lightly browned. Remove to wire rack and cool completely.

Note to self: be sure not to roll the dough too thin.

Another Eggless Nog Recipe

1 Pkg (3 oz) French Vanilla Instant Pudding
8 cups whole milk
1/2 cup brown sugar
2 tsp vanilla extract
1/2 tsp nutmeg

DIRECTIONS: In a large bowl, mix pudding with 1 cup of milk. When pudding is formed, add remaining ingredients & mix very well. Chill.

*If you are a person who prefers thinner egg nog, skim milk may be substituted for whole.

Note to self: I like this one better.