Maple Walnut Fudge

From Nestle
makes about 50 pieces

Ingredients:
2 T butter
2/3 c evaporated milk
1 1/2 c sugar
1/4 t salt
2 c miniature marshmallows
2 c white chocolate chips (12 oz package)
1/2 c walnuts
1 1/2 t maple extract
walnuts (chopped- optional)

Directions:
1. Combine butter, evaporated milk,sugar and salt in medium, heavy duty saucepan.
2. Bring to a full rolling boil, stirring constantly, over medium heat. Boil, stirring constantly for 4-1/2 to 5 minutes.
3. Remove from heat. Stir in marshmallows, morsels, nuts and maple flavoring.
4. Stir vigorously for 1 minute or until marshmallows are melted.
5. Pour into buttered 13x9 inch baking pan. Cool until firmed.
6. Cut into squares. Makes about 50 pieces. Enjoy!

Gingerbread Houses

All info from Gingerbread Lane Kitchens

Gingerbread

1 c vegetable shortening
1 c sugar
1 c dark molasses or corn syrup (dark gives dark, chocolate colored dough; corn syrup gives light dough...or use half molasses and half corn syrup for a medium colored dough)

Melt these 3 in a pot over low heat.

Remove from heat and add:
1 t baking soda
1/2 t salt
1 t ginger
1 t nutmeg
1 t cinnamon

Then stir in 4-4 1/2 cups of flour, 1 cup at a time. (You may have to enlist the help of an electric mixer on the last cup as the dough gets quite thick and hard to stir. Split the dough into manageable balls, wrapping excess in plastic wrap. Roll out, cut pieces, bake at 375 for 6-12 minutes.

If dough isn't working well, then microwave for 10 seconds and try again to knead out.


Icing recipe
(makes 2 cups so you'll probably have to make several batches)

3 egg whites
1/2 teaspoon cream of tartar
1 (16 oz box) confectioners powdered sugar

In a large bowl combine all ingredients. Beat 7 minutes with an electric mixer until smooth and thick.. A good test is when a knife blade drawn through the icing leave a clean cut. Store in a tightly sealed container if you are not using it right away.



Here's a basic house design that you can improvise on and make it better. (Click on the image to make bigger).

Pumpkin corn bread

From BH & G. Serves 12.

6 T butter, melted
2 c cornmeal
1/3 c sugar
2 T corn flour
2 t baking powder
1 t baking soda
1 t salt
1/4 t pumpkin pie spice
1 c buttermilk
1 8oz carton sour cream
1 lightly beaten egg
3/4 cup canned pumpkin

1. Heat oven to 350. Generously brush a 12 inch cast iron skillet w/ 2 T butter; set aside remaining butter.

2. In large mixing bowl combine cornmeal, sugar, corn flour, baking powder, baking soda, salt, and pumpkin spice. In another bowl combine remaining butter, buttermilk, sour cream, egg, and pumpkin; whisk into cornmeal mixture. Pour into prepared pan.

3. Bake for 22 to 25 mins or til a toothpick inserted of center comes out clean. Cool on wire rack.

Can also be prepared as muffins. Prepare as above except brush 22 1 3/4 inch muffin tin cups w/ 2 T butter. Spoon in batter. Bake 8 to 10 minutes or until toothpick comes out cleanly.

G'ma's Pumpkin bars

Ingredients:
Crust: 2 c gingersnaps; 1/2 c chopped pecans or walnuts; 1/4 c melted butter; 1/4 c br sugar; 1/2 t cinnamon
Filling:
1/2 c pumpkin; 1 T flour; 1/2 t cinnamon; 1/4 t nutmeg; 1/4 t cloves; 3 (8 oz) packages of cream cheese (softened); 1 c sugar; 1 1/2 t vanilla; 3 eggs

Directions:
Preheat oven to 325F. Line bottom and sides of a 9"x13" baking pan with parchment paper or aluminum foil, leaving an overhang on all sides. Set aside.
CRUST: Blend cookies, sugar, and cinnamon in a food processor until finely ground; add pecans and butter and combine. Transfer crumb mixture to prepared pan, and press gently into bottom. Bake until fragrant and slightly firm, 12 to 15 minutes.
PUMPKIN BATTER: In a medium bowl stir together pumpkin, flour, cinnamon, nutmeg, and cloves until combined; set aside.
CREAM CHEESE BATTER: In a large mixing bowl beat cream cheese until smooth. Add sugar and vanilla, beating until combined. Add eggs, one at a time, beating at low speed after each addition just until combined.
Stir 1/3 of the cream cheese batter (about 1 1/2 cups) into the pumpkin batter until smooth. Pour remaining cream cheese batter over crust.
Place large spoonfuls of pumpkin batter randomly over cream cheese batter. Using the tip of a table knife or a thin metal spatula, gently swirl the two batters together. This should have a marbled look. Bake for 25 to 30 or until center is just set.
Cool completely in pan on a wire rack. Cover and chill for 4 to 24 hours before lifting out of pan and cutting into squares or bars. Store any remaining bars in the refrigerator.

Fruit glazed turkey

(for 10-12 lb turkey)

Stuffing:
14 oz package unseasoned cubes
1 small chopped onion
1 medium tart apple (pealed/ chopped)
1 celery rib (chopped)
1 c raisins
1 c hot water
1 c melted butter
1 T poultry seasoning
1 10-12 lb turkey

Glaze:
2 cans (8 oz) unsweetened crushed pineapple, undrained.
1 can (11 oz) mandarin oranages, undrained
1/8 t ground cinnamon
1/8 t cloves

Gravy
3 T flour
1/2 t salt
1/4 t pepper

1. In large bowl, combine first 8 ingredients. Loosely stuff in turkey just before baking. Place remaining in greased 1 qt baking dish. Cover and refrigerate until ready to bake. Tie drumsticks together. Place breast side up on rack in roasting pan. Bake uncovered 325 for 1 hour.
2. Meanwhile, combine glaze ingredients in blender. Cover and process until smooth. Cover and refrigerate 1 c for gravy. Brush on turkey with remaining glaze. Add 1/2 inch hot water in roasting pan. Bake 2 1/2 to 3 hours or until meat temperature measures 180 inside turkey and 165 for stuffing. Basting with glaze and pan drippings 2-3 times. Cover if the turkey browns to quickly.
3. Discard unused glaze. Cover and bake stuffing for 30-40 mins. Uncover and bake 10 mins or until light brown.
4. Cover turkey and let stand 20 mins before removing stuffing and carving turkey

For Gravy:
1. Loosen brown bits from pan. Pour fat drippings and browned bits into bowl. Skim fast reserving 1/4 c. In c measuring cup combine drippings and broth/ water to measure up to 2 c. In saucepan combine flour, salt, and pepper. Whisk in fat drippings. Cook over medium heat until thick and bubbly. Stir in glaze. Boil. Cook for 2 mins or until thickened.

Wisconsin Maple Honey Ham

I love Wisconsin ham. I may be a bit biased. But I love sweet meat!
bakes at 300 for 2-2 1/2 hr depending on size of ham...

1 bone-in Spiral Half ham, Butt of Shank Portion Ham or Half Ham
2 c brown sugar
1 c maple syrup (pure works best, but regular pancake syrup works fine too)
1 c honey
1 t ground allspice
1 t ground nutmeg
1 t ground cloves
1 t ground English mustard

Prepare ham according to package directions

Make glaze; stir together brown sugar, syrup, honey, allspice, nutmeg, cloves, and mustard in a medium bowl; set aside.

Brush on ham when 30 mins remain. Continue baking ham uncovered. Carve ham and serve.