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Old 11-11-2018, 06:15 PM   #1
Suselit
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Holiday Recipes not low-carb

Recipe for Hot Rolls (from school food service 1968--1990)
2 Cups warm water
2 pkg.dry yeast-----
61/2 cups All Purpose white flour
1 tsp. salt--------------
1/2 cup melted shortening or oil
1/2 cup white sugar----
2 eggs

Dissolve 2 pkg.s yeast in 2 cups warm water(in mixing bowl)
Let stand until yeast dissolves.
Add 2 cups flour, 1/2 cup sugar and 1 tsp. salt.
Beat w/mixer for 2 minutes.
Add melted shortening and 2 eggs.
Beat 2 minutes.
Slowly add 41/2 cups flour and mix well.

Let rise in warm place undisturbed til double in size.
Punch down and make into rolls.
Let rolls rise about 1 hour in warm spot undisturbed.
Bake for about 30 minutes (or until golden brown) in 350* oven.
Gently rub tops with butter!
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Old 11-12-2018, 08:46 AM   #2
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ÉCLAIR CAKE

INGREDIENTS
1 package graham crackers
2 packages 3.4 oz instant French Vanilla pudding mix
8 ounces Cool Whip thawed
3 cups milk
16 ounces chocolate frosting

INSTRUCTIONS
In a large bowl, mix together the pudding mix, Cool Whip, and milk. Beat well.
Arrange graham crackers in a single layer on the bottom of a 9x13 baking dish.
Pour half of the pudding mixture over the graham crackers.
Add another layer of graham crackers and pour remaining pudding on top.
Add the final layer of graham crackers and spread with chocolate frosting. You may need to soften the frosting up a bit in the microwave to help it spread easily.
Refrigerate for at least four hours before serving.

https://www.culinaryhill.com/chocola...0f1f9d214fc3b5

Last edited by Suselit; 11-12-2018 at 11:27 AM. Reason: Forgot link to original recipe
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Old 11-12-2018, 11:20 AM   #3
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Peppermint Bark Fudge
Peppermint bark fudge -- An easy no-bake fudge that can be made with condensed milk and without a candy thermometer.

Prep Time 15 minutes
Total Time 15 minutes
Servings 32
Calories 128 kcal
Author Samantha Merritt

Ingredients

1 14 oz can sweetened condensed milk (396g)
1 cup dark chocolate chips (175g)
1 cup premium white chocolate chips (175g)
1/2 teaspoon vanilla extract
1/4 teaspoon peppermint extract optional
1/3 cup crushed candy canes divided. About 5 regular-sized candy canes, crushed (75g)

Instructions
Line an 8x8 square pan with aluminum foil and lightly butter the sides and bottom of the foil. Set aside.

Divide condensed milk equally into two separate small/medium saucepans (just over 1/2 cup in each pan).

Add dark chocolate chips to one pan and white chocolate chips to the other.

Melt chocolate chips over medium heat, stirring constantly until completely melted.

Once chocolate has melted, remove dark chocolate mixture from heat and stir in vanilla extract. Immediately spread evenly into prepared pan.

Once white chocolate has melted, remove from heat and stir in mint extract, if using. Stir in 1/4 cup (50g) crushed peppermint pieces and immediately spread evenly over chocolate layer.

Immediately sprinkle with remaining crushed peppermint pieces.

Allow fudge to harden completely before slicing and serving (about 4-6 hours at room temperature, or about 1-2 hours in refrigerator).

Even a video here:
https://sugarspunrun.com/peppermint-bark-fudge/
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Old 11-13-2018, 02:56 PM   #4
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Peppermint Pretzel Crisps




Ingredients
24 oz. white chocolate almond bark, melted according to package instructions
1 to 2 drops peppermint oil/extract
1 large bag plain pretzel crisps/thins
1/2 cup finely crushed peppermint candies (candy canes)

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Old 11-27-2018, 06:20 PM   #5
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Old Fashioned Breaded Tomatoes



1 quart (32. oz.) canned tomatoes, do not drain (if buying store bought, buy the crushed tomatoes)
10 slices of day old white bread (like sandwich bread)
1/2 cup sugar
4 Tbs. butter (1/2 stick)

Pour the tomatoes in a 2 quart casserole that has been sprayed with nonstick spray. Stir in the sugar. Tear 8 slices of the bread in pieces (leave the crusts on) and gently mix into the tomatoes.

Break the other two slices in pieces and lay right on top. Cut the butter in thin pats and just cover the top.


Place in a 375 degree oven and bake for 45 minutes.



https://sweetteaandcornbread.blogspo...-pPiJYXfRyacro

Last edited by Suselit; 11-27-2018 at 06:25 PM.
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Old 12-18-2018, 01:42 PM   #6
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“A friend from California shared this dip with me sometime ago.
I made one little addition. Besides the ground ginger, I added a "knob" of freshly grated ginger. It gave it a really nice, zippy kick!

I used a 29 ounce can of pumpkin puree and doubled all the other ingredients to take and share with friends and their other guests on Christmas Day afternoon. Everyone who tried it liked it and our bowl came home empty!”

From Teacups and Cupcakes group


Spiced Pumpkin Dip

1 - 8 ounce package cream cheese, softened
2 cups confectioner's sugar
1 - 15 ounce can pumpkin puree
1 tablespoon pumpkin pie spice
1 teaspoon pure orange extract
1/2 teaspoon ground ginger, or to taste
Gingersnaps cookies, apple slices

Blend cream cheese and confectioner's sugar until smooth in food processor. Remove cover; add pumpkin and remaining ingredients. Blend thoroughly.

Chill 30 minutes or until ready to serve.
Serve with cookies and/or apple slices.

Yield: approximately 20 servings
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Old 12-19-2018, 11:03 AM   #7
SHOW GAL
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Quote:
Originally Posted by Suselit View Post
“A friend from California shared this dip with me sometime ago.
I made one little addition. Besides the ground ginger, I added a "knob" of freshly grated ginger. It gave it a really nice, zippy kick!

I used a 29 ounce can of pumpkin puree and doubled all the other ingredients to take and share with friends and their other guests on Christmas Day afternoon. Everyone who tried it liked it and our bowl came home empty!”

From Teacups and Cupcakes group


Spiced Pumpkin Dip

1 - 8 ounce package cream cheese, softened
2 cups confectioner's sugar
1 - 15 ounce can pumpkin puree
1 tablespoon pumpkin pie spice
1 teaspoon pure orange extract
1/2 teaspoon ground ginger, or to taste
Gingersnaps cookies, apple slices

Blend cream cheese and confectioner's sugar until smooth in food processor. Remove cover; add pumpkin and remaining ingredients. Blend thoroughly.

Chill 30 minutes or until ready to serve.
Serve with cookies and/or apple slices.

Yield: approximately 20 servings
Sounds great. I love anything with a pumpkin flavor.

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