Billie's Christmas Corner for Dec 10

 

 

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Holiday Punch

 

2 quarts cider
1 quart cranberry juice
1/2 cup sugar
1 teaspoon nutmeg
1 stick of cinnamon
1 inch slice of lemon, (including rind)

 

Simmer the seasonings for 15 minutes in 2 cups of cider. Do not boil. Strain. Add sugar, stir to dissolve.
Add cranberry juice and the remaining cider. Serve

 

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A great little stocking stuffer or little gift idea for your guest.

 

Candied Pecans

 

1 teaspoon ice water
1 egg white
1/4 teaspoon Nutmeg
1 teaspoon cinnamon
1 teaspoon salt
1 cup sugar
1 lb. Pecans halves

 

Preheat Oven: 225 º

 

Beat egg white and water until frothy. Add Pecan halves to mixture and coat evenly. Mix all dry ingredients together, coat pecans making sure they are well coated.
Bake on a cookie sheet 225 º for 1 hour, stirring at least twice. Allow to cool and store, un-refrigerated, in an air tight container.

 

 

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Turtle-Bars

 

1 3/4 cups all purpose flour - - divided
1 1/2 cups quick oats
3/4 cup firmly packed brown sugar
1/2 teaspoon salt
3/4 cup butter or margarine melted
1 (6 ounce) package semi-sweet chocolate pieces
1/2 cup chopped pecans
1 (12 ounce) jar caramel ice cream topping

 

Combine 1 1/2 cups flour, oats, brown sugar and salt.
Add butter, mixing until crumbly, reserve 3/4 cup mixture for topping. Press remaining mixture onto bottom of greased 13x9 inch baking dish. Bake in preheated oven 375º 10 minutes.
Sprinkle chocolate and nuts over partially baked oat base. Combine caramel topping and remaining 1/4 cup flour; Drizzle over chocolate and nuts.
Sprinkle reserved crumb mixture over caramel mixture.
Continue baking for an additional 20 minutes.
Cool thoroughly: chill to set chocolate.
Cut into bars.

 

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May your day be blessed and full of love. May you find joy in the small things.

Billie C.