Category : Databases and related files
Archive   : CHRISTMA.ZIP
Filename : XMAS

------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

Title: Apple-Pepper Jelly
Categories: Christmas Jelly Fruits Gifts
Servings: 4

2 c Water
6 oz Frozen Apple Juice; Thawed
1 3/4 oz Powdered Fruit Pectin; 1 Pk
3 3/4 c Sugar
1 x Red Pepper; Crushed,To Taste
1/8 ts Red Food Coloring

Stir the water, apple juice concentrate and pectin in a 3-quart saucepan,
until the pectin is dissolved. Heat to boiling, stirring constantly. Add
the sugar and red pepper then heat to a rolling boil, stirring constantly.
Remove from the heat and strain. Add the red food color. Immediately
pour into hot sterilized jars or glasses or freezer containers. Cover
tightly and cool. Refrigerate no longer than 4 weeks or freeze no longer
than 2 months. Serve with meat.

Makes 4 half pints of jelly.

GRAPE JELLY:

Substitute 1 can (6 oz) of frozen grape juice concentrate for the apple
juice concentrate. Omit the red pepper and food color.

TANGERINE JELLY:

Substitute 1 can (6 oz) frozen tangerine juice concentrate for the apple
juice concentrate. Omit red pepper and food color.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

Title: Lime Jelly
Categories: Christmas Gifts Jelly Fruits
Servings: 4

3 c Sugar
1 c Water
6 oz Frozen Limeade; Thawed
2 tb Lemon Juice
5 dr Green Food Coloring
2 dr Yellow Food Coloring
3 oz Liquid Fruit Pectin; 1 Pouch

Heat the sugar and water to boiling in a Dutch oven, stirring
occasionally. Boil and stir for 1 minute more then remove from the heat.
Stir in the limeade concentrate, lemon juice, and food colorings. Add the
fruit pectin and skim off the foam. Immediately pour into hot sterilized
jars, glasses, or freezer containers. Cover tightly and cool to room
temperature. Store no longer than 4 weeks in the refrigerator or 2 months
in the freezer.

Makes six 5-oz glasses of jelly.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

Title: Strawberry-Orange Spread
Categories: Christmas Fruits Gifts Jelly
Servings: 4

20 oz Frozen Strawberries; Thawed
1 3/4 oz Fruit Pectin; Powdered, 1 Pk
1 tb 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.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

Title: Pineapple-Apricot Jam
Categories: Christmas Fruits Gifts Jam
Servings: 5

20 oz Pineapple; Crushed, 1 Cn
6 oz Maraschino Cherries; 1 Jar,*
8 oz Dried Apricots; Cut Into 1/4
1/4 c Water
3 1/2 c Sugar
2 tb Lemon Juice
3 oz Fruit Pectin; Liquid,1 pouch

* Drain, reserving 1/3 cup of the syrup, the cherries and cut up in
small pieces.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Heat the pineapple, with the syrup, the reserved cherry syrup, the
apricots and the water to boiling in a Dutch oven, stirring occasionally
then reduce the heat and cover. Simmer, stirring occasionally, until the
apricots are tender, about 10 minutes. Stir in the sugar, lemon juice,
and cherries. Heat to a full rolling boil over high heat, stirring
constantly. Boil and stir for 1 minute. Remove from the heat and stir in
the pectin. Pour into hot sterilized jars or glasses or freezer
containers. Cover and cool to room temperature and store in the
refrigerator or freezer no more than 3 months.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

Title: Cranberry Conserve
Categories: Christmas Fruits Gifts Relishes
Servings: 5

2 c Water
2 c Brown Sugar; Firmly Packed
24 oz Cranberries; Fresh, *
2 tb Orange Peel; Grated
4 ea Oranges; Peeled & Chopped
2 ea Apples; Cored,Pared &Chopped
1 c Nuts; Chopped

* Use 2 packages (12 ozs each) of fresh cranberries. There should be 6
cups of cranberries.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Mix the water with the brown sugar in a Dutch oven and heat to boiling.
Boil for 1 minute. Stir in the remaining ingredients except the nuts and
heat to boiling. Boil rapidly until the cranberries pop and mixture
thickens, about 20 minutes. Stir in the nuts. Immediately pour into
sterilized jars or glasses or freezer containers and cover tightly,
letting them stand until they reach room temperature. Refrigerate or
freeze no longer than 3 months.

Makes about 5 half pints of conserve.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

Title: Candied Pickle Sticks
Categories: Christmas Gifts Vegetables Pickles
Servings: 8

1 qt Pickles; Sour Or Dill; Drain
3 c Sugar
1/4 c Pickled Sweet Cherry Peppers
2 ts Onion; Instant, Minced
1 ts Celery Seed
1 ts Mustard Seed
1/2 ts Dried Hot Peppers; Crushed

NOTE: The pickled sweet cherry peppers should be coarsely chopped.

Remove the tips from the pickles. Cut the pickles into medium sticks,
drain. Mix the pickles and the remaining ingredients in a glass bowl and
cover. Refrigerate for at least 12 hours. Stir the pickle mixture until
all the sugar is dissolved. Pack the pickles in small jars and add the
syrup to cover them. Cover and refrigerate for at least 24 hours before
using but no longer than 2 weeks.

Makes 1 quart of candied pickle sticks.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

Title: English Toffee
Categories: Candies Christmas Gifts
Servings: 10

2 c Butter Or Regular Margarine
2 c Sugar
2 tb Light Corn Syrup; Karo
6 tb Water
1 c Almonds; Blanched, Slivered
6 oz Chocolate Chips; Semi-sweet
2 tb Vegetable Shortening
3/4 c Almonds; Toasted, Sliced

Melt the butter in a heavy 10-inch skillet. Add the sugar, corn syrup,
water and 1 cup of almonds. Cook over medium heat, stirring constantly,
until the mixture boils. Continue to coo, stirring occasionally, until
the mixture reaches the soft crack stage, (290 degrees F on a candy
thermometer). Pour the mixture into a greased 17 X 14-inch baking sheet,
(jelly roll pan). Melt the chocolate chips with the shortening, over hot
water, stirring until smooth. Spread on the toffee, which has been scored
with a sharp knife in to bars. Sprinkle with 3/4 cup of toasted almonds.
When the chocolate has set, break apart at the scores and store in a cool
place in tins.

Makes 3 lbs of candy.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

Title: Peanut Brittle Deluxe
Categories: Candies Christmas Gifts
Servings: 4

2 c Sugar
1 c Light Corn Syrup; Karo
1/4 c Water
1 1/2 c Salted Peanuts
4 tb Butter Or Regular Margarine
2 tb Baking Soda
1 ts Vanilla

Combine the sugar, corn syrup and water in a heavy 3-quart saucepan. Cook
over medium heat, stirring constantly, until the sugar is dissolved.
(Note: Be very careful when you make this recipe as the syrup is
dangerous if spilled on you.) Continue cooking, stirring occasionally,
until the mixture reaches the soft crack stage (285 degrees F.) on the
candy thermometer. Add the peanuts and butter. Cook, stirring
constantly, to the hard crack stage (300 degrees F.) on the candy
thermometer. Remove from the heat. Rapidly stir in the baking soda and
vanilla. (Mixture will foam up.) Turn the mixture onto 2 greased baking
sheets (Jelly roll pans work nicely). Spread out with a metal spatula as
thin as possible. When the candy begins to set, loosen from the baking
sheets. Turn the brittle over, then stretch and pull brittle as thin as
possible using two forks. When completely cooled, break into pieces.

Makes about 2 pounds of brittle.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

Title: Angel Food Candy
Categories: Candies Christmas Gifts Chocolate
Servings: 10

2 c Light Corn Syrup; Karo
2 c Brown Sugar; Firmly Packed
4 ts Baking Soda
4 oz Semi-Sweet Chocolate; Cut Up
12 oz Chocolate Chips; 1 Pk
1/4 c Butter Or Regular Margarine
1 x Paraffin; *

NOTE: The first 4-Oz of semi sweet chocolate is in the block style. Also
the chocolate chips should be semi-sweet.
* The paraffin should be a 2 1/2 X 3-inch piece that has been cut
up.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Combine the corn syrup and brown sugar in a 4-quart heavy Dutch oven.
Cook over medium heat, stirring constantly, until the mixture boils.
Continue cooking the mixture until it reaches the hard crack stage (300
degrees F) on the candy thermometer, stirring occasionally. Remove from
the heat and carefully stir in the baking soda being careful as the mixture
will foam up. Pour the mixture at once in to a greased 13 X 9 X 2-inch
baking pan. When cool, turn out of the pan. Break into pieces using a
meat mallet or wooden spoon. Combine the semi-sweet chocolate pieces and
the chocolate chips, butter and paraffin wax in the top of a double
boiler. Place over simmering water, stirring until melted. Remove form
the heat, but keep over the hot water. Dip the candy into the chocolate
using a large cooking fork. Place on waxed paper lined baking sheets.
Let stand until chocolate is set. Store the candy in a cool place in
covered containers. If you wish, do not coat the candy with the
chocolate Candy can be stored for several months in the freezer.

Makes 3 pounds of candy.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

Title: Pecan Caramel Clusters
Categories: Candies Chocolate Christmas Gifts
Servings: 12

1 c Cream; Light
1 c Sugar
1/2 c Light Corn Syrup; Karo
1/4 ts Salt
3 tb Butter Or Regular Margarine
1/2 ts Vanilla
2 1/2 c Pecans; Chopped
6 oz Chocolate Chips; Semi-Sweet

Heat the light cream in a heavy 2-quart saucepan to lukewarm (110 degrees
F.). Reserve 1/2 c cream and set it aside. Add the sugar, corn syrup and
salt to the remaining 1/2 cup of cream in the saucepan. Cook over medium
heat, stirring constantly, until the mixture boils. Slow stir in the
reserved cream. Cook, stirring constantly, for 5 minutes. Stir in the
butter, 1 tsp at a time, stirring constantly. Cook over low heat,

stirring constantly, until the mixture reaches the soft ball stage, (234
Degrees F.) on the candy thermometer. Remove from the heat and stir in
the vanilla. Arrange the pecans on a waxed-paper lined baking sheet. Drop
the mixture by teaspoonfuls onto the pecans. As the clusters cool, remove
with a metal spatula to another waxed-paper lined baking sheet. Push the
remaining pecans together and repeat until all of the candy mixture is
used. If the mixture becomes too thick, heat over low heat. Melt the
chocolate chips over hot water and stir until smooth. Spread on the top
of each pecan cluster. Let stand until the chocolate is set and store the
candies in a cool place.

Makes about 4 dozen.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

Title: Scotch Black Bun
Categories: Cakes Christmas Gifts Fruits
Servings: 20

3/4 lb Unsalted Butter; Chilled, *
3 3/4 c Unbleached Flour; PLUS
3 1/3 c Unbleached Flour
1/2 ts Salt
8 tb Ice Water; May Use Up To 10
1/2 c Sugar
1/2 ts Baking Powder
1 ts Cinnamon
1/2 ts Mace
1/8 ts Allspice
1/4 ts Black Pepper; Freshly Ground
3 c Seedless Raisins
3 c White Or Golden Raisins
1/2 c Almonds; Ground
1 1/2 c Almonds; Coarsely Chopped
3 ea Eggs; Lg
1/2 c Buttermilk or Milk
1 c Brandy
1 ea Egg;Lg, Beaten

* The butter, 3 sticks, should be cut into small pieces.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

In a medium-sized mixing bowl, combine the butter, 3 3/4 c flour, and 1/4
ts of salt. With your fingers, work the ingredients together until you
form small granules that are fairly uniform in size. Sprinkle 8 tb of
the ice water over the granules and continue mixing until you can gather
the ingredients into a ball. If the dough crumbles, add additional ice
water, 1 tb at a time, until a soft ball can be formed. With the flat of
your hand, press the dough into a thick cake, wrap it in plastic wrap, and
refrigerate for at least 1 hour. Prepare the filling by sifting the 3 1/2
cups of flour, the sugar, baking powder, spices, and remaining 1/4 ts of
salt into a large bowl. Add the freshly ground black pepper, seedless and
white or golden raisins, ground and coarsely chopped almonds. Mix
thoroughly until all the fruits and nuts are coated well with the dry
ingredients. Add the 3 eggs, milk, and brandy mixing well. Preheat the
oven to 375 degrees F. and, on a lightly floured surface, roll two-thirds
of the chilled pastry to a thickness of 1/4-inch. Gently place a 9 X 3
1/2-inch springform pan on the pastry. With a small sharp knife,cut along
the outside of the pan to make a disk. Line the bottom of the pan with the
disk of pastry. Use the remaining pieces of rolled-out pasty to line the
sides of the pan, slightly overlapping the pastry on the bottom and
letting the pastry extend about 1/2-inch above the top of the form. Spoon
the filling into the pan, packing it down firmly and press the excess
pastry over the filling. Brush the pastry with a little of the beaten
egg. In the same fashion, roll out the remaining pastry into a circle
larger than the form. Roll the pastry around the rolling pin to lift it
and unroll it on the top of the form. Press the top pastry against the
filling and the pastry below to make a tight seal and trim off the excess.
Brush the entire top with the beaten egg. Cut a 1-inch round vent in the
middle of the bun, and if you like, use the pastry scraps to make leaves.
Roll the scraps together and cut out tear drop shapes to resemble leaves.
Score the top, with a small sharp knife, to resemble the ribs of the
leaves. Brush the undersides of the leaves with the remaining beaten egg
to make them adhere to the top of the bun. Then brush the top again with
the beaten egg. Bake on a rack in the middle of the oven for 2 to 2 1/2
hours, or until the pastry is a rich golden brown. If the decorations
color much faster than the top sheath of pasty, cover them with aluminum
foil to reflect the oven heat and retard the browning.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

Title: Glorious Golden Fruitcake
Categories: Cakes Christmas Fruits Gifts
Servings: 20

4 c Unbleached Flour; Sifted
1 1/2 ts Baking Powder
1/2 ts Salt
2 c Butter Or Regular Margarine
2 1/2 c Sugar
6 ea Eggs; Lg
1/4 c Milk
4 c Walnuts; Chopped
1 c Golden Raisins
1/2 c Candied Pineapple; Chopped
1/2 c Red Candied Cherries;Chopped
1/2 c Green Candied Cherries; Chop
1 tb Lemon Rind; Grated
1 x Pineapple Glaze
1 x Pecan Halves

Sift the flour, baking powder and salt together and reserve 1/4 c of the
flour mixture. Cream together the butter and sugar until light and
fluffy, using an electric mixer at medium speed. Add the eggs, one at a
time, beating well after each addition. Add the dry ingredients
alternately with the milk, beating well after each addition. Combine the
walnuts, raisins, pineapple, candied cherries, lemon rind and the 1/4 cup
of reserved flour mixture until all are very well coated. Stir into the
batter. Spread the batter in a greased and wax-paper lined 10-inch tube
pan. Bake in a 275 degree F. (That is correct, 275 degrees F.) oven for 2
hours and 45 minutes or until done. Cool in the pan for 30 minutes before
removing to a wire rack to completely cool. Wrap the fruitcake tightly in
foil. Store in the refrigerator up to 4 weeks. When ready to serve or to
make a gift of it, prepare the Pineapple glaze, and frost the top of the
cake, letting the glaze drip down the sides. Decorate with the pecan
halves.

Makes one 5 lb fruit cake.


PINEAPPLE GLAZE:

Combine 1 cup of sifted confectioners' sugar and 2 T of pineapple juice,
mixing until smooth.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

Title: Peanut Fudge
Categories: Candies Christmas Gifts
Servings: 4

2/3 c Milk
2 tb Light Corn Syrup
2 c Sugar
2 oz Baking Chocolate; Cut Up
2 tb Butter Or Regular Margarine
1 ts Vanilla
1 c Peanuts; Salted, Chopped

Combine the milk, corn syrup, sugar and chocolate in a heavy 2-quart
saucepan. Cook over medium heat, stirring constantly, until the sugar is
dissolved. Continue cooking over medium heat until the candy reaches the
soft ball stage (236 degrees F) on the candy thermometer. Stir
occasionally to prevent sticking. Remove from the heat and add the
butter. Cool to 110 degrees F without stirring, then add the vanilla.
Beat until the fudge begins to lose its shine. Stir in the peanuts and
quickly pour into a greased 8-inch square baking pan. Cut into squares
when candy is completely cooled.

Makes 1 1/2 pounds

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

Title: Peanut Butter Bars
Categories: Christmas Cookies Gifts Chocolate
Servings: 12

1/2 c Butter Or Regular Margarine
1/2 c Brown Sugar; Firmly Packed
1/2 c Sugar
1 ea Egg; Lg
1 ts Vanilla
1/3 c Peanut Butter, Crunchy Style
1 c Unbleached Flour; Sifted
1/2 ts Baking Soda
1/4 ts Salt
1 c Oats; Quick Cooking
1 c Chocolate Chips; Semi-Sweet
-------------------------------VANILLA GLAZE-------------------------------
1/4 c Confectioners' Sugar
1/4 c Peanut Butter
2 tb Butter Or Margarine
1/4 c Milk; Hot
1/2 ts Vanilla

Cream the butter, brown sugar, and sugar in a mixing bowl until light and
fluffy, using an electric mixer at medium speed. Beat in the egg and
vanilla. Blend in the peanut butter. Sift the flour, baking soda and
salt together. Stir the dry ingredients into the creamed mixture,
blending well. Stir in the oats. Spread the mixture in a greased 13 X 9
X 2-inch baking pan. Sprinkle with the chocolate chips. Bake in a 350
degree F. oven for 25 minutes or until done. Cool in the pan on a rack.
While still warm drizzle with the vanilla glaze. When cooled, cut into 48
(2 X 1 1/2-inch) bars.

VANILLA GLAZE:

Combine all of the ingredients in a bowl and beat, with an electric mixer
set to high speed, until smooth.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

Title: Peanut Butter Sandwich Cookies
Categories: Christmas Cookies Gifts
Servings: 12

1 c Butter Or Regular Margarine
1 c Sugar
1 c Brown Sugar; Firmly Packed
2 ea Eggs; Lg
1 c Peanut Butter; Crunchy Style
1 ts Vanilla
3 c Unbleached Flour; Sifted
2 ts Baking Soda
1/4 ts Salt
---------------------------PEANUT BUTTER FILLING---------------------------
1/2 c Peanut Butter; Crunchy Style
3 c Confectioners' Sugar; Sifted
4 tb Milk
1 ts Vanilla

Cream the butter, sugar and brown sugar together in a mixing bowl, using
an electric mixer at medium speed, until light and fluffy. Add the eggs
one at a time, beating well after each addition. Beat in the peanut
butter and vanilla. Sift the flour, baking soda and salt together and
stir into the creamed mixture. Form the mixture into 1-inch balls.
Place about 2-inches apart on greased baking sheets. Press with floured
fork, making a criss-cross pattern on each. Bake in a preheated 375
degree F. oven for 8 minutes or until golden brown. Remove from the
baking sheets and cool on wire racks. When completely cooled, spread one
cookie with the peanut butter filling and top with another cookie making a
sandwich.

Makes 3 1/2 dozen cookies.


PEANUT BUTTER FILLING:

Mix all of the ingredients in a medium bowl and beat with an electric
mixer at medium speed until smooth and creamy.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

Title: Iced Ambrosia Drops
Categories: Christmas Cookies Fruits Gifts
Servings: 8

1/2 c Butter Or Regular Margarine
1/2 c Brown Sugar; Firmly Packed
2 ea Eggs; Lg
1 1/4 c Unbleached Flour; Sifted
1/2 ts Baking Powder
1/2 ts Salt
1/2 ts Cinnamon; Ground
1/2 ts Cloves; Ground
1/2 c Raisins
1/2 c Mixed Candied Fruits
1/2 c Dates; Chopped
1/2 c Walnuts; Coarsely Chopped
-------------------------------VANILLA ICING-------------------------------
1 c Confectioners' Sugar
1 tb Milk
1/2 ts Vanilla

Cream the butter and brown sugar together in a medium mixing bowl, using
an electric mixer on medium speed, until light and fluffy. Add the eggs,
one at a time, beating well after each addition. Sift the flour, baking
powder, salt, cinnamon and cloves together. Gradually stir into the
creamed mixture. Stir in the raisins, candied fruit, dates and walnuts.
Drop the mixture by teaspoonfuls, about 2-inches apart, on greased baking
sheets. Bake in a preheated 375 degree F. oven for 8 to 10 minutes or
until golden brown. Remove from the baking sheets and cool on wire racks.
Frost with Vanilla Icing when completely cool.

Makes 3 dozen.

VANILLA ICING:

Combine all of the ingredients in a small mixing bowl and beat until
smooth.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

Title: Chocolate Covered Peanuts
Categories: Candies Chocolate Christmas Gifts
Servings: 6

6 oz Chocolate Chips; Semi-Sweet
1/4 c Light Corn Syrup; Karo
1 tb Water
2 c Peanuts; Salted

Combine the chocolate pieces, corn syrup, and water in a double boiler
top. Place over hot water and stir until melted. Remove from the heat
and stir in the peanuts stirring until well coated. Drop the mixture by
teaspoonfuls onto waxed paper lined baking sheets. Cover with aluminum
foil and chill in the refrigerator until firm.

Makes about 36 pieces.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

Title: Chocolate Christmas Candies
Categories: Candies Chocolate Christmas Gifts
Servings: 10

1 c Butter Or Regular Margarine
1/2 c Peanut Butter; Cream Style
2 1/3 c Graham Cracker Crumbs
2 c Confectioners' Sugar; Sifted
2 c Flaked Coconut
1 c Walnuts; Chopped
6 oz Chocolate Chips; Semi-Sweet
1 ea Paraffin Piece; 2 1/2",CutUp

Combine the peanut butter and butter in a 2-quart saucepan. Cook, over
medium heat, stirring constantly, until melted. Remove from the heat.
Combine the graham cracker crumbs, confectioners' sugar, coconut, and
walnuts in a bowl. Pour the peanut butter mixture over all then toss
until well blended. Shape the mixture into 1/2-inch balls. Place on
waxed paper lined baking sheets. Cover with aluminum foil. Chill in the
refrigerator. Combine the chocolate chips and paraffin in the top of a
double boiler. Place over hot water and stir until melted. Dip the balls
in the chocolate. Place on waxed paper lined baking sheets and let stand
until the chocolate is set. Cover with aluminum foil and store in the
refrigerator.

Makes about 2 lbs of candy

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

Title: Peanut Butter Candy Squares
Categories: Candies Christmas Gifts
Servings: 6

4 c Toasted Rice Cereal
1/4 c Butter Or Regular Margarine
7 oz Marshmallow Creme; 1 Jar
1/3 c Peanut Butter

Heat the rice cereal on a 15 1/2 X 10 1/2 X 1-inch jelly roll pan in a 350
degree F. oven for 10 minutes. Meanwhile, combine the butter, marshmallow
creme and peanut butter in the top of a double boiler. Place over hot
water and stir until melted. Remove from the heat. Place the cereal in a
large buttered bowl. Pour the peanut butter mixture over all and mix
well. Turn the mixture into an aluminum foil lined 9-inch square baking
pan. Press into an even layer. Cool and cut into 36 (1 1/2-inch)
squares.

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

Title: Holiday Fruit Bars
Categories: Christmas Cookies Fruits Gifts
Servings: 8

1 1/3 c Unbleached Flour; Sifted
3/4 ts Baking Powder
1/4 ts Salt
1/2 c Brown Sugar; Firmly Packed
1/2 c Butter Or Regular Margarine
2 tb Water
3 ea Eggs; Lg
1/4 c Brown Sugar; Firmly Packed
1/4 c Butter Or Margarine; Melted
1/2 c Raisins
1/2 c Golden Raisins
2 tb Red Candied Cherries;Chopped
2 ts Lemon Rind; Grated
1/8 ts Allspice; Ground
1/8 ts Cinnamon; Ground

Stir the flour, baking powder, and salt together in a mixing bowl. Mix
in the 1/2 c brown sugar and then cut in the 1/2 c butter with a pastry
blender or two knives until the mixture is crumbly. Stir in the water and
press the mixture into the bottom of a 13 X 9 X 2-inch baking pan. Bake
in a preheated 350 degree F. oven for 15 minutes or until golden brown.
Meanwhile beat the eggs in a bowl until well blended, using an electric
mixer at medium speed. Beat in the 1/4 cup of brown sugar and 1/4 cup of
melted butter and blend well. Stir in the raisins, both kinds, the
candied cherries, lemon rind, and spices. Spread the mixture over the
baked crust. Bake in the 350 degree F. oven for 15 more minutes. Cool in
the pan on a wire rack and when cool cut into 24 (2 X 1 1/2-inch) bars.

Makes 24 bars.

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