Spicy Orange Nuts

1 1/2 c Unsifted powdered sugar
2 T Cornstarch
1 t Cinnamon
3/4 t Cloves
1/4 t Allspice
1/8 t Salt
2 T orange peel.,Freshly Grated
2 Egg whites,slightly beaten
3 T Freshly squeezed orange juice
2 c Walnut (or pecan halves)

Sift together sugar, cornstarch, spices and salt. Stir in grated peel.
Blend egg whites with orange juice; stir in nuts, coating each half
completely. Drain thoroughly. Then roll in sugar mixture to coat well.
Spread on cookie sheet. Do not allow nuts to touch. Bake at 250 for
20 to 25 minutes (or until dry). Cool before storing in container.

Springerle (Molded Christmas Cookies)

4 Eggs,large
1 t Anise extract
2 c Sugar
4 1/2 c Cake flour,sifted

Beat eggs until very light and fluffy. Gradually add sugar; beat for
15 minutes. DO NOT underbeat. Fold in anise extract and flour.
Roll dough 3/8-inch thick. Thoroughly flour springerle mold or rolling
pin. Press molds firmly to dough. Cut cookies apart and place on greased and floured cookie sheet. Let dry overnight at room temperature, covered with paper towels, or uncovered. Preheat oven to 375 degrees F. Place cookies in oven and immediately reduce temperature to 300 degrees F. Bake for 15 minutes. Cookies should not brown. Store cookies 2 to 3 weeks to mellow flavor. These cookies are very hard and may be used
for dunking in coffee, tee or cocoa. For Christmas, paint designs with egg yolk colored with food coloring.

Makes 6 dozen.

Stained Glass Candies

4 oz Chocolate,semisweet (4 squ
1 c  Sugar,icing
1    Egg,beaten
3 c  Marshmallows,coloured mini
1/2 c  Walnuts
2 t  Butter

Melt chocolate, add sugar and egg, pour over nuts and
marshmallows. Form into rolls, wrap in wax paper and refrigerate.
When cool, slice into round candies.

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Stained Glass Candy

3 3/4 c  White sugar
1 1/2 c  Lily white syrup (or Karo-must be colorless)
1 c  Water
Food coloring
Oil based flavorings such as
- Wiltons
Tin foil
Icing sugar,approximately 10 cups,can be reused over and over
Sharp pair of scisors
Candy thermometer

Mix the white sugar, white syrup, and water in a medium sized pot.
Add the food coloring you want (green for spearmint, orange for
orange) Bring to a boil, and boil until candy thermometer reaches 300
F degrees. (Can take up to 20 minutes)   Stir to mix all the
ingredients, but once it starts to boil, do not touch.  Pot must be
big enough to allow for double, as it rises as it boils

While the candy mixture is boiling, shape a large piece of tin foil by
folding up the sides and ends to create a large cookie sheet type shape.
Put the icing sugar on the foil to completely cover it, and bank up the
sides with icing sugar.

When the candy mixture has reached 300F, remove from heat.  Let sit
about 10 seconds and stir to cool slightly (heavy emphasis on SLIGHTLY) Then add about 1 to 1-1/2 tsp of the oil based flavorings depending on
how strong you want the flavor.  Stir until mixed (may boil a bit and
DON’T stand over top of pot as flavor with escape in the air and up your nose!! 8-} ) Once flavoring is combined, pour mixture onto the icing sugar and use rubber spatula to scrape all mixture out of pot.  Put pot, spatula
and candy thermometer into sinkful of hot soapy water. If you allow it to harden you won’t be saying nice things about me at all!!  As candy is
cooling, keep checking by trying to pull up the edges.  Once it gets to
the consistency that you can lift it a little, start cutting it FAST! The
outside will cool first so you have to watch it. If it hardens to
quickly you will end up with a good size lollipop that you won’t be
able to cut. It will shatter like glass. Continue working your way
around until all is cut. Then take all the candy and put it in a
strainer that is sitting over a bowl. Shake some of the excess icing
sugar off candy and allow to cool thoroughly. Pack in airtight
containers.
This recipe makes about 2 lbs candy.

Strawberry-Orange Spread

20 oz Frozen Strawberries,Thawed
1 3/4 oz Fruit Pectin,Powdered, 1 Pk
1 T  Orange Peel,Grated
1/2 c  Orange Juice
3 1/2 c  Sugar

Mix the strawberries, pectin, orange peel and orange juice in a
3-quart saucepan until the pectin is dissolved.  Heat over high heat,
stirring constantly, to a rolling boil, about 2 minutes.  Add the
sugar and bring back to a rolling boil, stirring constantly, then
remove from the heat. Skim off the foam and immediately pour into hot
sterilized jars or glasses or freezer containers.  Cover tightly and
cool to room temperature. Refrigerate or freeze no longer than 3
months.

Makes 4 half pints of spread.

Struffoli (Honey Balls)

3    Large eggs
1 T  Butter,softened
1 t  Sugar,plus
1/2 c  Sugar
2 c  All-purpose flour
1/2 t  Baking powder
1 c  Honey
Vegetable oil, for deep-frying
Colored sprinkles

Whisk together:  eggs, butter, 1 tsp sugar until foamy. Add baking
powder; add flour.  Work the mixture into a soft dough with your
hands. Divide dough into 4 pieces.  On a floured surface, roll each
piece into a rope about the width of your index finger and 12 inches
long. Cut the ropes into 1″ pieces.  Toss the pieces with enough
flour to dust them lightly and shake off excess flour. Heat oil to
375F in a deep fryer. Fry the struffoli a few handfuls at a time
until they puff up and are golden brown. Using a slotted spoon,
transfer to a paper towel to drain. Combine the honey and the 1/2
cups sugar in a large saucepan over low heat; stirring until the
sugar has dissolved; keep warm over low heat. Add the fried balls, a
few at a time, and turn them with a wooden spoon to coat on all
sides. Transfer the balls to a large platter and mound them into a
pyramid, shaping with wet hands. Sprinkle with the colored sprinkles
and let stand for 1 to 2 hours.  Then just break off some pieces with
your hands to eat.

Succotash

16 Servings

3 lb Corn  (frozen whole kernel)

3 c  Vegetable white sauce

3 lb Baby lima beans, frozen
1    Season salt and pepper to taste

Heat the vegetables through and mix thoroughly.  Add the prepared
vegetable white sauce and mix.  Bring to boil, then remove from heat,
cover and keep warm until ready to serve. This is an old home recipe,
made in large quantities, at Thanksgiving and Christmas.

Super Chocolate Fudge

34 Servings

1 pk Semi sweet chocolate chips (350gr)
1 cn Sweetened condensed milk
1 1/4 c  Icing sugar
1 pn Salt
1 t  Vanilla
1/2 c  nuts, Chopped

In heavy saucepan, over low heat, melt chocolate chips with
condensed milk; stir in remaining ingredients.  Spread evenly in
waxed paper lined 8 inch square pan.  Chill 2-3 hours or until firm. Turn
fudge onto cutting board, peel of paper, cut into squares. Store loosely
coved at room temperature. Makes about 3/4 of a pound.  May be
wrapped and frozen for up to six weeks. Thaw at room temperature
before serving.

Swedish Ginger Cookies (Pepparkakor)

1/2 c  Molasses
1/2 c  Sugar
1/2 c  Butter
1    Egg,well beaten
2 1/2 c  all-purpose flour,Sifted
1/4 t  Salt
1/4 t  Baking soda
1/2 t  Ginger
1/2 t  Cinnamon

Heat molasses in small saucepan to boiling point.  The boil 1 minute.

Add sugar and butter and stir until butter is melted.  Cool.  Beat in
egg. Sift together flour, salt, soda and spices.  Add to first
mixture and mix thoroughly. Cover bowl tightly and chill overnight.
Roll out a portion of the dough at a time on lightly floured pastry
cloth. Roll out thin. Cut into desired shapes. Bake in a moderate
oven (350) 6 to 8 minutes.  10 dozen cookies Note: The dough
may be shaped into a roll and wrapped in waxed paper. Chill
thoroughly overnight or longer. Slice thin and bake in moderate oven
(350). These should be stored in an air-tight container – allow
flavor to “ripen”.

Swedish Limpa Bread

2 1/4 c  Bread flour
1/4 c  (1 oz.) rye flour
2 T  Brown sugar
1 T  Dry milk
1 t  Salt
1 T  Butter
1 T  Orange peel,chopped
1 1/2 t  Caraway seeds
1/2 t  Fennel seed
15/16 c  (7-1/2 fl. oz.) water
1 t  Dry yeast

Combine ingredients in order according to your own bread machine
instructions.