Holiday Recipes2

Reader Submitted Recipe:
Submitted by : Judy Clark
Location: Jacksonville, Florida

1 pkg yellow cake mix -- Moist Deluxe 3 eggs 2/3 cup Bailey's Irish Cream 1/3 cup oil For Swirl:Tint green		1 can cream cheese frosting - - or Vanilla Creamy 1 pkg white chocolate chips 1/4 cup Bailey's Irish Cream

Preheat oven to 350degrees. Prepare a jelly roll pan (about 15" x 10" x1"). Mix cake mix with eggs, Irish Cream and oil. Set aside 1/2 cup of prepared cake batter for swirl. Pour cake batter into prepared pan. In a small bowl, blend all swirl ingredients. Drop large spoonfuls of this mixture over the cake batter. Swirl with a fork to make a marble effect. Bake 25 - 30 minutes. Cool and cut into squares.

Irish Inside Outside Cake
A delightful Irish treat !!
Cake: 1 pkg. white cake mix 1 small pkg. pistachio Instant pudding 3 eggs 1 cup club soda 1 cup oil		Frosting: 1 1/2 cup cold milk 1 envelope Dream whip whipped topping mix 1 small pkg pistachio instant pudding 1/2 cup chopped nuts

For cake: Blend all ingredients in large mixer bowl, then beat two minutes at medium speed. Bake ingreased, floured 10-inch bundt pan at 350 degrees. for 45 to 50 minutes. Cool 15 minutes; removefrom pan and cool on rack. Split into 3 layers. Chill.For frosting: Blend all ingredients except nuts. Whip until thickened (about 5 minutes). Spread frosting between layers and complete cake. Garnish with chopped nuts.

Irish Bread Pudding
An old family favorite !!
3 to 4 cups of bread cubes 2 cups milk 3 Tbsp. butter 1/4 cup sugar (1/2 cup for sweeter taste)		2 eggs 1/8 tsp. salt 1/2 tsp. vanilla 1/2 cup raisins

Cut day or day older bread into 1/2-inch cubes. Place cubes in 1 quart baking dish.Mix the milk, butter and sugar together and heat til sugar is dissolved and butter melts.Beat eggs slightly. Add salt and stir into warm (not hot) milk. Stir in vanilla.Pour over bread cubes and set the baking dish in a pan of hot water and bake in a 350 degree oven at least one hour or until a knife comes out clean when insertedin center of pudding.
Variations: Top pudding with marshmallows and brown in oven.
My favorite is to add 1/4 to 1/2 cup raisins before baking.

Reader Submitted Recipe:
Submitted by : Judy Clark
Location: Jacksonville, Florida

1 pkg. (4-serving size) Pistachio Flavor Instant Pudding & Pie Filling 1 can (20 oz.) crushed pineapple in juice		1 cup miniature marshmallows 1/2 cup chopped nuts 1-3/4 cups thawed Whipped Topping

STIR pudding mix, pineapple with juice, marshmallows and nuts in large bowl until well blended. Gently stir in whipped topping.REFRIGERATE 1 hour or until ready to serve.

Easter

Apricot Jello Salad
A great Easter salad!!
1 large package apricot Jello 1/2 cup sugar 2 jars Jr. size babyfood apricots		1 (8 oz.) pkg. cream cheese 1 (16 oz.) can crushed pineapple 1 (8 oz.) carton Cool Whip

Mix Jello, sugar and 2 cups boiling water, then beat in softened cream cheese;add baby apricots and pineapple (juice included). Let sit in refrigerator for 1 hour, then add Cool Whip, folding it into the mixture. It is best to make this a day in advance. Regular can of apricots may be usedin place of Babyfood apricots, then use only 1/2 cup juice, blend in blender.

Reader Submitted Recipe:
Submitted by : Judy Clark
Location: Jacksonville, Florida

2 cups white flour 2 cups whole wheat flour 2 cups sugar 4 teaspoons soda 4 teaspoons cinnamon 1 teaspoon salt 1/2 teaspoon cloves 4 cups (5 med.) apples (peeled & shredded)		1 cup carrots shredded 1 cup coconut 1 cup raisins 1 cup nuts, chopped 3 eggs beaten 1 1/2 cups oil 1/2 cup milk 4 teaspoons vanilla

Mix all dry ingredients together and set aside. Shred apples, carrots & measure into another bowl. Add coconut, raisins & nuts to apples & carrots. In large mixing bowl, beat eggs, oil, milk & vanilla. Add dry ingredients, finish with apples, carrots, coconut, raisins & nuts. Bake in greased muffin tins at 350 degrees for 20 mins. Yield: 36 - 40 muffins. NOTE: The muffins keep well in freezer. Recipe can be cut in half.

Bunny Cake
A unique Easter treat!!
Chocolate or vanilla cake mix (either your favorite recipe or store-bought) White frosting (either your favorite recipe or store-bought) (Mom always made Seven-minute frosting)		Food coloring (pink and another color of your choice) 1/4 cup coconut (optional) Licorice Jellybeans

Bake two cakes in 8" or 9" circular pans. Use one cake as the bunny's head and the other to make ears and a bow tie. Cut the two ears out of either side of the second cake (diagram A). What you're left with becomes a bow tie. Assemble the pieces (Diagram B) and spread white frosting over the entire cake. Separate the remainder of frosting into two bowls. Add pink food coloring and coconut (optional) to one half and the second color to the other. Use the pink frosting for the inside of the ears and the second color for the bow tie. Construct the face by using Jelly Beans for the eyes, nose and mouth. Place the licorice outward from the nose to create whiskers. Use remainder jellybeans to decorate the bow tie.

Reader Submitted Recipe:
Submitted by : Polly McIntire
Location: Birmingham, Alabama

One, 9" deep dish pie shell 1 cup chopped Ham cup chopped onion cup cooked broccoli florets or spinach (chopped) cup mozzarella cheese-grated		cup half & half cup whipping cream cup ricotta cheese 2 eggs salt & pepper butter (to dot quiche)

Pour first 4 ingredients into pie shell. In large mixing bowl, beat half & half with eggs and whipping cream. Stir in ricotta cheese and season as desired. Pour mixture into pie shell evenly then dot with butter. Shield crust with foil. Place pie in center of preheated oven at 350*. Bake for 25-30 minutes until lightly browned and set. Let stand for 10 minutes before cutting and serve with your favorite fruit and/or salad.

ITALIAN EASTER BREAD
A colorful addition to your Easter meal!!
1/4 c Sugar 1 tsp Salt 1 pk Dry yeast 2 1/2 To 3-1/2 cups flour 2/3 cup Milk 2 Tbsp. Butter 2 Eggs, at room temperature 1/2 cup mixed candied fruit 1/3 cup chopped blanched almonds 1/2 tsp Anise seed 2 Tbsp. Melted shortening 5 Uncooked eggs colored with Easter Egg Dye		Icing: 1 cup powdered sugar 1 tbsp. Milk 1/8 tsp Vanilla colored sprinkles

In a large mixing bowl, blend the sugar, salt, and yeast well with 1 cup of the flour. In a saucepan, combine milk and butter, heating slowly until liquid is warm and butter is melted. Pour the milk into the dry ingredients and beat 125 strokes with a wooden spoon. Add eggs and 1/2 cup flour or enough to make a thick batter. Beat vigorously for 2 minutes. Then stir in enough flour to make a ball of dough that draws away from the sides of the bowl. Turn out onto a floured board and knead for about 10 minutes, working in additional flour to overcome stickiness. Place the dough in a greased bowl, turning to grease the top. Cover tightly with plastic wrap and put in a warm, draft-free place until doubled in bulk about 1 hour. Meanwhile, combine the fruit, nuts, and anise seed. Punch down the dough and return it to a lightly floured board. Knead in the fruit mixture, keeping the syrupy pieces dusted with flour until they are worked into the dough. Divide the dough in half. Carefully roll each piece into a 24 inch rope - the fruit and nuts will make this slightly difficult. Loosely twist the two ropes together and form a ring on a greased baking sheet. Pinch the ends together well. Brush the dough with melted shortening. Push aside the twist to make a place for each egg. Push eggs down carefully as far as possible. Cover the bread with wax paper and let rise in a warm,draft-free place until double in bulk, about 1 hour. Bake the bread in a preheated 350 F oven for about 35 minutes or until a toothpick inserted in a twist comes out clean. Place on a wire rack to cool. Once the bread is cool, drizzle the icing on top between the eggs, and decorate with colored sprinkles. Makes 1 loaf.

Reader Submitted Recipe:
Submitted by : Judy Clark
Location: Jacksonville, Florida

Ingredients: 1 cup soft butter 2 tsp salt 4 tsp vanilla 1 can condensed milk (Eagle Brand)		10 cups icing sugar 1 tsp. yellow food coloring 1 lb. semisweet chocolate

Method:Beat butter, salt and vanilla until fluffy. Add milk, beat in sugar. Blend until stiff. Dust with brown sugar. Knead til smooth.Set aside more then 2/3 of mixture. To the remaining mixture add yellow food coloring. Blend in well. Divide yellow and white into 16 or 24 pieces. Shape yellow into ball, mould white around yellow to form an egg shape. Dry at room temperature on paper towels for 24 hours.Melt chocolate in double boiler or in microwave until smooth. Dip eggs in chocolate. (paraffin wax may be added and melted with chocolate to prevent chocolate from melting in your hands). Once dipped cool at room temperature. Refrigerate after cool.When sliced these eggs will have a white cream filling with a yellow filling that appears to be the yolk. They look nice sitting in an Easter basket!!
These delicious cream filled eggs taste just like a very famous store bought one. They are easy to make and kids and adults love them.

Hot Cross Buns
Traditional Easter recipe!!
Among the most popular Easter foods are hot cross buns, which are marked with the symbol of the cross. The buns are believed to have originated in England during the 14th century. They are now customarily served during Lent.Bread has always played a major role in the observance of holidays, especially Easter and Christmas. Hot Cross Buns with their combination of spicy, sweet and fruity flavors have long been an Easter tradition. These little treats make a delicious addition to an Easter brunch. To give the buns a glossy appearance, brush beaten egg white over the top before baking.
3 to 3 1/2 cups all-purpose flour 3 tablespoons sugar 1 package Rapid Rise Yeast 1 teaspoon salt 1 teaspoon freshly grated lemon peel 1/4 teaspoon Ground Nutmeg 1/2 cup milk 1/4 cup water 1/4 cup (1/2 stick) butter or margarine 2 eggs		1/2 cup dried currants or raisins 1/4 cup finely chopped dried or candied pineapple 1 egg white, lightly beaten Icing: 3/4 cup sifted powdered sugar 1/2 teaspoon Pure Vanilla Extract 2 to 3 teaspoons milk

To make dough: In large bowl, combine 1 cup flour, sugar, undissolved yeast, salt, lemon peel and nutmeg. Heat milk, water and butter until very warm (120 to 130F); stir into dry ingredients. Stir in 2 eggs, currants, pineapple and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes. Divide dough into 12 equal pieces; form each into a ball. Place 2 inches apart, on greased large baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. With sharp knife, cut shallow cross in top of each bun. Brush egg white over tops. Bake at 375F for 15 to 18 minutes or until done. Remove from pan; cool on wire rack. To make icing: In small bowl, combine all icing ingredients; stir until smooth. Drizzle over buns in shape of cross. Makes 12 buns

Reader Submitted Recipe:
Submitted by : Judy Clark
Location: Jacksonville, Florida

1 1/3 cups (3 1/2 ounces) flaked coconut 1 cup (2 sticks) butter 1/2 cup granulated sugar 1 large egg		1/2 teaspoon vanilla extract 2 cups all-purpose flour 3/4 teaspoon salt Assorted Candies (for filling when done)

Preheat oven to 300F. Spread coconut on ungreased cookie sheet. Toast in oven, stirring occasionally until coconut just begins to turn a light golden color, about 25 minutes. Remove toasted coconut from cookie sheet; set aside. Increase oven temperature to 350F. In large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour and salt; add to creamed mixture, only until combined. Form dough into 1 1/4-inch balls. Roll heavily in toasted coconut. Place 2-inches apart on lightly greased cookie sheets. With thumb, press indentation in center of each cookie. Bake 12 to 14 minutes or until coconut is golden brown. Remove cookies to wire rack; immediately fill indentations with candies, using a scant teaspoonful in each. Cool completely. Wrap in plastic wrap and place in Easter basket.
Makes about 3 dozen cookies.

Bunny Patch Dessert
Make Easter dessert quick as a bunny !!
1 package (10 3/4 oz.) Sara Lee Pound Cake, frozen, cut into 10 slices 1 can (21 oz.) Comstock, Thank You or Wilderness Pie filling, any flavor		1 tub (12 oz.) Cool Whip Whipped Topping, thawed 1 cup Baker's Angel Flake Coconut (optional) Green food coloring (optional)

Line bottom of 12x8-inch baking dish with cake slices. Top with pie filling and all of the whipped topping. Refrigerate 1 hour or until ready to serve. Tint coconut pale green with food coloring. Sprinkle over center of whipped topping. Decorate with Easter candies and decorations like Marshmallow Bunnies and jelly beans. Makes 15 servings.

Reader Submitted Recipe:
Submitted by : Carol
Location: Florida

1 20oz. can pineapple chunks 1/2c.sugar 3Tbs.all-purpose flour 1c. shredded cheddar cheese		1/4c. melted butter or margarine 1/2 to 1 c. cracker crumbs (I use ritz or other buttery-flavored cracker)

Drain pineapple,reserving 3 Tbs. of the juice,combine sugar and flour, stir in pineapple juice add cheese and pineapple.Mix well. Spoon into greased 1qt. casserole,combine butter and cracker crumbs,sprinkle over casserole and bake at 350 degrees for 30 mins.Makes 4 servings. This can be doubled.

Honeyed Fruit Salad
Easy Easter salad!!
2 cups pineapple chunks 4 cups strawberries, hulled and cut in half 4 bananas, cut into 1 inch slices 4 oranges, peeled, with pith cut away and thinly sliced		2 cups red seedless grapes 1 cup plain yogurt 1/4 cup honey

Combine all ingredients in a mixing bowl and mix thoroughly. Let stand 15-20 minutes before serving.

Reader Submitted Recipe:
Submitted by : Melissa Hill
Location: Spring, Texas

1C. Whole Pecans 1 tsp. Vinegar 3 Egg whites Pinch salt 1C. Sugar		Zipper Baggie Wooden Spoon Tape Bible

Preheat oven to 300F.

Place pecans in zipper baggie and let children beat them with the wooden spoonto break into small pieces. Explain that after Jesus was arrested, the Romansoldiers beat him. Read John 19:1-3.

Let each child smell the vinegar. Put 1 tsp. Vinegar into mixing bowl.Explain that when Jesus was thirsty on the cross he was given vinegar todrink. Read John 19:28-30.

Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave Hislife to give us life. Read John 10:10-11.

Sprinkle a little salt into each child's hand. Let then taste it and brushthe rest into the bowl. Explain that this represents the salty tears shed byJesus' followers, and the bitterness of our own sin. Read Luke 23:27.

So far the ingredients are not very appetizing. Add 1C. sugar. Explain thatthe sweetest part of the story is that Jesus died because He loves us. Hewants us to know and belong to Him. Read Ps. 34:8 and John 3:16.

Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks areformed. Explain that the color white represents the purity in God's eyes ofthose whose sins have been cleansed by Jesus. Read Isa. 1:18 and John 3:1-3.

Fold in broken nuts. Drop by teaspoons into wax papered cover cookie sheet.Explain that each mound represents the rocky tomb where Jesus' body was laid.Read Matt. 27:57-60.

Put the cookie sheet in the oven close the door and turn the oven OFF.

Give each child a piece of tape and seal the oven door. Explain that Jesus'tomb was sealed. Read Matt. 27:65-66.

GO TO BED! Explain that they may feel sad to leave the cookies in the ovenovernight. Jesus' followers were in despair when the tomb was sealed. ReadJohn 16:20 and 22.

On Easter morning, open the oven and give everyone a cookie. Notice thecracked surface and take a bite. The cookies are hollow! On the first EasterJesus' followers were amazed to find the tomb open and empty. Read Matt.28:1-9.

Easter Eggs
Delicious Easter candy!!
1/4 lb.butter 8oz. cream cheese 1/2 tsp salt		1 1/2 tsp vanilla 1 1/2 c. peanut butter or coconut 4 c. confectioners sugar

Soften and mix cream cheese and butter. Add remaining ingredients and chill for 2 hours. Form into eggs and dip in melted chocolate.

Reader Submitted Recipe:
Submitted by : Judy Clark
Location: Jacksonville, Florida

cake mix 1- 8 ounce (oz.) can crushed pineapple, in own juice 1- 6oz. can unsweetened pineapple juice 3 large eggs 1/3 cup vegetable oil 2 envelopes unflavored gelatin		1/2 cup water 1 - can of cream of coconut 2 cups heavy whipping cream 2 tablespoons dark rum 2 cups shredded coconut, toasted

Preheat oven to 350 degrees. Grease and flour 2- 8 inch round pans.2 cups shredded coconut, toasted Mix first five ingredients with mixer on low until just combined. Mix on high for two minutes. Pour batter in pans and bake for 30-35 minutes. Cool in pans for 15 minutes. Cool completely on wire racks.For the frosting, sprinkle gelatin over cold water in saucepan. Heat over low heat for 3 - 5 minutes, stirring occasionally, until dissolved. Whisk cream of coconut in a large bowl until smooth. Whisk in gelatin until well blended. Refrigerate until mounds slightly when dropped from a spoon about 10 - 15 minutes. Beat cream and rum in bowl until stiff peaks form. Whisk 1/2 whipped cream mixture into coconut mixture. Fold in the rest of cream with a rubber spatula. Refrigerate until set, 15 - 20 minutes.Slice each layer in half horizontally. Place one half on the serving plate. Use 1/3 of the frosting to frost in between all the layers. Once all assembled, use the remaining 2/3 of the frosting to cover the top and the sides of the cake. Gently press the toasted coconut into the top and sides of the cake. Refrigerate for at least 1 Hour. Delicious and worth all the work!! Enjoy!

Halloween Recipes

Thanksgiving Recipes

Back To Main Menu

Home Page		Submit a Recipe	Recipe Archive	Links
			E-Mail Me	Shopping

Welcome to UBR, Inc.

Copyright © UBR, Inc., 1996-2007.