Mustard Sauce

1/4 c Dry mustard
1/8 t Salt
1 Egg
2 T Sugar
1/4 c Cider vinegar
1/2 c Mayonnaise

In small saucepan, combine dry mustard, sugar, salt, vinegar and egg.

Cook over low heat 2 to 3 minutes until thickened, stirring
constantly. Chill 10 to 15 minutes; stir in mayonnaise.

Refrigerate leftovers 3/4 cup.

Neujahrspretzel (New Year’s Pretzels)

2 Servings

2 c Milk
2 pk Yeast,Active, Dry
1/2 c Sugar
2 Eggs,Large
1 ,Water
1/4 c Almonds,Chopped
1/2 c Butter (Or Margarine)
2 t Salt
7 c Flour,Unbleached
1 c Confectioners’ Sugar
1 t Vanilla Extract

Heat milk and butter until very warm (120-130 degrees F.). Mix yeast, salt, sugar, and 1 cup flour. Slowly beat into warm milk. Beat for 2minutes. Add eggs and 1 cup of flour. Beat for an additional 2 minutes. Add enough flour to form a soft dough. Knead until smooth and elastic, about 5 minutes. Place dough in a greased bowl. Let rise in a warm place until doubled in bulk, about 1 hour. Punch dough down and let rise again until doubled. (1 hour more). Divide
dough in half. Shape pretzel as follows: Roll dough into a rope about 30 inches long and 1 1/2 inches in diameter. Cross the ends leaving a large loop in the center. Flip loop back onto crossed ends to form a pretzel. Repeat with remaining dough.

Place pretzels on greased baking sheets. Let rise 15 minutes more.

Bake at 375 degrees F for 25 to 30 minutes or until golden brown.

Cool on wire racks. Mix confectioners’ sugar, water and vanilla to form a thin icing. Spread icing on pretzels and sprinkle with chopped almonds.

Makes 2 large pretzels

New England Cranberry Sauce

1 Servings

4 c Cranberries
1 c Water
2 c Sugar

Mix all ingredients in a saucepan. Heat to boiling, stirring until sugar has dissolved. Cook about 10 minutes, or until berries have all burst and liquid is reduced somewhat. Sauce will thicken more as it cools. A pinch of cinnamon or cloves; a tsp. of lemon or orange zest are optional additions.

Old Fashioned Butterscotch Cookies

30 Servings

1/2 c Butter,melted
1 Egg
3/4 c Brown sugar
1 T Milk
1/2 t Vanilla (or almond extract)
1 1/4 c Flour
1/4 t Salt
1/4 t Baking powder

Melt butter and add brown sugar; dissolve well. Add egg and vanilla.
Beat well. Add milk, flour, salt,and baking powder. Mix and drop by teaspoons-full onto a greased cookie sheet one inch apart.

Bake 8 minutes or until light brown at 375F.

Old Fashioned Corn Bread

12 Servings

1 c flour,Sifted
3 t Baking powder
1/2 t Salt
1 c Yellow cornmeal
1 c Milk
2 Eggs,beaten
1/4 c Honey,or maple syrup
1/4 c Butter,melted or bacon dri

Preheat the oven to 425 degrees. Sift together the flour, baking powder, and salt. Add the cornmeal and stir until well mixed.

In another bowl combine the milk, eggs, honey or maple syrup, and the butter or bacon drippings. Add the liquids to the dry ingredients and stir just until all are moistened.

Pour the batter into an oiled 8 inch square baking pan and bake about 20 minutes or until done in the center and lightly browned. To test for doneness insert a toothpick or cake tester in the center. If it comes out dry the corn bread is done.

Orange Cranberry Bread

6 Servings

3 c All-purpose flour
1 c Fresh (or cranberries)
-Frozen
-chopped
3/4 c Granulated sugar
1/2 c Walnuts,chopped
1 1/2 t Baking powder
1/2 t Baking soda
1 lg Egg
1/2 c Prepared cranberry-orange
-sauce
1/3 c Milk
1/4 c Butter (or margarine),melted
2 T Apple jelly (or apricot)
-preserves
Whole cranberries,Optional
Green candied cherries
-Optional
Confectioners’ sugar
-Optional

Preheat the oven to 350F. Grease a 4-cup fluted ring mold. Stir the flour, chopped cranberries, sugar, walnuts, baking powder, and baking soda in a large bowl to mix well. Beat the egg, cranberry-orange sauce, milk, and melted butter in a second bowl with a wire whisk or a fork; when thoroughly blended, stir in the flour mixture until just mixed.

Spoon the batter into the prepared mold. Bake for 1 hour until a wooden pick inserted in the center comes out clean. Cool the bread in the pan on a wire rack for 10 minutes. Remove from the pan and cool completely. Stir the apple jelly in a small saucepan over low heat until warm and melted; brush over the top of the cooled bread.

Decorate, if desired, with whole cranberries, green candied cherries, and a light dusting of confectioners’ sugar.

Store, wrapped in plastic, in the refrigerator for up to 1 week; brush with jelly and decorate after storing.

Makes one 6-inch ring loaf or about 12 servings.

Orange Sweet Potatoes

6 Servings

6 Med Sweet potatoes, cooked
1/2 c Brown sugar
5 t Butter
2 Med Orange,sliced thin
1/4 c Honey
1/2 c Orange juice
1/4 c Bread,cornflake crumbs

Build up following layers in a medium size, buttered
casserole:potatoes, sprinkled with brown sugar then dotted with
butter, and then orange slices. Repeat until potatoes and oranges are
used up.Heat honey(enough to make it liquid) and mix with orange
juice. Pour over casserole. Combine crumbs with whatever butter and
sugar are left and spread over top. Cover and bake 30-40 minutes at
350 degrees for 25 minutes. Remove cover after 15 minutes.

Orange-Glazed Sweet Potatoes

6 Servings

4 lb Sweet potatoes,peeled and
-cut into 1-inch
Chunks (about 8 cups)
1 sm Bright-skinned orange
1/3 c Butter (or margarine)
1 T Light brown sugar,firmly
-packed
1 t Salt
1/2 t black pepper,Freshly Ground

Place the potatoes in a 5-quart saucepan and cover with water; bring
to a boil over high heat. Reduce heat to low and simmer, covered,
for 10 minutes until almost tender. Meanwhile, use a small sharp
knife to remove the peel only, no white pith, from the orange. Cut
the peel into thin strips to make about 1/4 cup; set aside. Melt the
butter in a 12 inch skillet over medium-high heat. Drain the
potatoes well and add to the butter in the skillet; cook and stir for
about 5 minutes until the potatoes are lightly browned. Stir in the
orange peel, brown sugar, salt, and pepper; cook and stir for about 1
minute longer until the sugar is dissolved and the potatoes are well
glazed. Serve spooned into a serving dish.

Makes 6 to 8 servings.

Oranged Cranberry Sauce

6 Servings

2 Packs fresh Cranberries 1
-pint Orange Juice
rind of 1 Orange,Grated
-2 + cups Brown sugar
3 Pieces Cinnamon stick or
-Water to cover cranberries
1 T Ground

Throw everything into a pot, and boil for approx. 1 hour, or until
it has thickened. Taste for sweetness, and adjust the sugar as you need
to. You cannot overcook, so make sure you have a nice, thick
consistency. Let it cool, and bottle the excess. It keeps
indefinitely in the refrigerator.

Outrageous Chocolate Chip Cookies

24 Servings

1/2 c Granulated sugar
1/3 c brown sugar,Packed
1/2 c Butter,softened
1/2 c Peanut butter
1/2 t Vanilla
1 Egg
1 c Flour
1/2 c Oats,quick or regular
1 t Baking soda
1/4 t Salt
1 pk 6 oz semisweet chocolate
Chips

1. Heat oven to 350F. Beat sugars, butter, peanut butter, vanilla
and
egg in a medium bowl, until creamy and well blended. Mix in flour,
oats, baking soda and salt. Stir in chocolate chips.

2. Drop dough by rounded teaspoonfuls about 2 inches apart onto
ungreas- ed cookie sheet.

3. Bake 10-12 minutes or until light golden brown. Cool 1 minute
before removing from cookie sheet.