Christmas Recipes

White Christmas Cake

1/2 cup water
4 ounces white candy coating or vanilla or white chips
1 cup butter, softened
2 cups sugar
4 eggs, separated
1 tablespoon vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup flaked coconut
1 cup chopped pecans

Frosting
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar
1 tablespoon milk

In a saucepan, bring the water to a boil. Remove from the heat; stir in confectionery coating until melted. Cool for 20 minutes. Line three greased 8-in. square baking dishes with waxed paper and grease the paper; set aside.

Meanwhile, in a mixing bowl, cream butter and sugar. Add egg yolks; mix well. Beat in coating and vanilla. Combine flour, baking powder and baking soda; add to creamed mixture alternately with buttermilk. Mix well. Stir in the coconut and pecans. Beat egg whites until stiff peaks form; fold into the batter.

Pour into prepared dishes. Bake at 350° for 25-30 minutes or until cake tests done. Cool for 10 minutes before removing from dishes to wire rack to cool completely.

For frosting, in a large mixing bowl, beat cream cheese and butter until light. Add confectioners' sugar, milk and vanilla; beat until smooth. Spread frosting between layers and over top and sides of cake. Makes 10-12 servings.

Christmas Gift Cake

2 packages (18-1/4 ounces each) chocolate cake mix
1 cup butter, softened
1 cup shortening
8 cups confectioners' sugar
6 to 8 tablespoons milk
2 teaspoons vanilla extract
Red gel food coloring
2 pieces (about 36 inches each) cherry fruit by the foot fruit roll
Assorted candies

Line two 15-in. x 10-in. x 1-in. baking pans with waxed paper. Prepare one cake mix according to package directions; pour into one prepared pan. Repeat with remaining cake mix. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing to wire racks to cool completely. Gently peel waxed paper from cakes. Trim tops to level cake.

In a large mixing bowl, cream butter and shortening. Beat in confectioners' sugar alternately with milk. Beat in vanilla. Remove 2 cups frosting to a bowl; tint red. Referring to diagram below, cut each cake. (Save remaining cake pieces for another use.)

Place one large cake layer on a 16-in. x 12-in. covered board. Frost top with 1/3 cup white frosting; top with second large layer. Frost top and sides white. Top with one medium cake layer; frost top with 1/3 cup white frosting. Top with remaining medium layer; frost top and sides red. Top with small cake layer; spread top with white frosting. Top with remaining small layer; frost top and sides white.

For ribbon, cut one fruit roll into a 19-in. long strip; set aside remaining piece. Starting at the bottom short side of the cake, center fruit roll and drape over each layer, ending at bottom of opposite side. Cut another fruit roll into a 15-in. strip; set aside remaining piece. Repeat draping for the long side.

For the bow, cut a 12-in. and 3-in. strip from a reserved fruit strip. Loop each end of the 12-in. strip toward center; pinch together to seal. With the 3-in. strip, form a circle. Place in center of bow and press to hold. Place on cake. Insert 1-1/4-in. foil balls inside bow loops and a 3/4-in. foil ball inside center loop to hold open. Cut the remaining fruit strip into four 3-1/2-in. strips; cut a "V" in one end of each. Tuck straight ends under base of bow. Decorate cake with candies. Remove foil balls just before serving. Makes 12-14 servings.

Baked Ham with Pineapple

1 fully cooked bone-in ham (6 to 8 pounds)
Whole cloves
1/2 cup packed brown sugar
1/4 cup pineapple juice
1 can (8 ounces) sliced pineapple, drained
5 maraschino cherries

Place ham in roasting pan. Score the surface with shallow diagonal cuts, making diamond shapes; insert cloves into diamonds. Cover and bake at 325° for 1-1/2 hours. Combine brown sugar and pineapple juice; pour over ham. Arrange pineapple and cherries on ham. Bake, uncovered, 30-45 minutes longer or until a meat thermometer reads 140° and the ham is heated through. Makes 16-20 servings.

Herb-Roasted Turkey

1 turkey (14 pounds)
1 tablespoon salt
1 teaspoon pepper
18 sprigs fresh thyme, divided
4 medium onions, sliced
4 celery ribs, sliced
2 medium carrots, sliced
3 bay leaves
1 tablespoon peppercorns
1/2 cup butter, melted
1 teaspoon minced fresh sage or 1/2 teaspoon rubbed sage
1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon minced chives

Rub the surface of the turkey and sprinkle cavity with salt and pepper. Place 12 sprigs of thyme in cavity. In a large heavy roasting pan, place onions, celery, carrots, bay leaves, peppercorns and remaining thyme sprigs. Place the turkey, breast side up, over vegetables. Drizzle butter over turkey and sprinkle with minced herbs.

Cover loosely with foil. Bake at 325° for 2-1/2 hours. Remove foil; bake 1-1/2 to 2 hours longer or until a meat thermometer reads 180°, basting every 20 minutes.

Cover and let stand for 20 minutes before carving. Discard bay leaves and peppercorns; thicken pan drippings for gravy if desired. Makes 12-14 servings.

Christmas Day Chicken

16 boneless skinless chicken breast halves (4 ounces each)
2 cups (16 ounces) sour cream
1/4 cup lemon juice
4 teaspoons Worcestershire sauce
2 teaspoons celery salt
2 teaspoons pepper
2 teaspoons paprika
1 teaspoon seasoned salt
1 teaspoon garlic salt
1-1/2 to 2 cups crushed butter-flavored crackers
1/2 cup canola oil
1/2 cup butter, melted

Place the chicken in two large resealable plastic bags. In a bowl, combine the sour cream, lemon juice, Worcestershire sauce and seasonings. Pour over chicken; seal bags and toss to coat. Refrigerate overnight.

Drain and discard marinade. Coat chicken with cracker crumbs; place in two greased 13-in. x 9-in. x 2-in. baking dishes. Combine oil and butter; drizzle over chicken. Bake, uncovered, at 350° for 50-60 minutes or until juices run clear. Makes 16 servings.

Gingerbread Snowflakes

1 cup butter, softened
1 cup sugar
1 cup molasses
1/4 cup water
5 cups all-purpose flour
2-1/2 teaspoons ground ginger
1-1/2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt

Frosting:
3-3/4 cups confectioners' sugar
1/4 cup water
1-1/2 teaspoons light corn syrup
1/2 teaspoon vanilla extract

In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in molasses and water. Combine the flour, ginger, baking soda, cinnamon, allspice and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle.

On a lightly floured surface, roll out to 1/4-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in flour. Place 2 in. apart on ungreased baking sheets.

Bake at 350° for 10-12 minutes or until edges are firm. Remove to wire racks to cool. In a small mixing bowl, combine frosting ingredients; beat until smooth. Transfer to a plastic bag. Cut a small hole in a corner of the bag; pipe frosting onto cookies.Makes about 5 dozen.

Frosted Nutmeg Logs

1 cup butter, softened
3/4 cup sugar
1 egg
2 teaspoons vanilla extract
1/2 to 1 teaspoon rum extract
3 cups all-purpose flour
1 teaspoon ground nutmeg
1/4 teaspoon salt

Frosting:
1/3 cup butter, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 to 1 teaspoon rum extract
1 to 2 tablespoons half-and-half cream

In a large mixing bowl, cream butter and sugar. Add egg and extracts; mix well. Combine the flour, nutmeg and salt; gradually add to the creamed mixture.

On a lightly floured surface, shape dough into 1/2-in.-wide logs. Cut into 2-in. pieces. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 11-14 minutes or until center is set and edges are lightly browned. Cool for 2 minutes before removing from pans to wire racks.

For frosting, in a mixing bowl, combine the butter, confectioners' sugar, extracts and enough cream to achieve a spreading consistency. Frost cooled cookies. Makes 4-1/2 dozen.

Chocolate Pretzel Cookies

1/2 cup butter, softened
2/3 cup sugar
1 egg
2 squares (1 ounce each) unsweetened chocolate, melted and cooled
2 teaspoons vanilla extract
1-3/4 cups all-purpose flour
1/2 teaspoon salt

Mocha Glaze
1 cup (6 ounces) semisweet chocolate chips
1 teaspoon shortening
1 teaspoon light corn syrup
1 cup confectioners' sugar
4 to 5 tablespoons strong brewed coffee
2 squares (1 ounce each) white baking chocolate

In a large mixing bowl, cream butter and sugar until light and fluffy. Add the egg, chocolate and vanilla; mix well. Combine flour and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until firm.

Divide dough into fourths form each portion into a 6-in. roll. Cut each roll into 1/2-in. slices; roll each into a 9-in. rope. Place ropes on greased baking sheets; form into pretzel shapes and space 2 in. apart. Bake at 400° for 5-7 minutes or until firm. Cool 1 minute before removing to wire racks to cool completely.

For glaze, melt the chocolate chips and shortening with corn syrup in a heavy saucepan or microwave; stir until smooth. Stir in confectioners' sugar and enough coffee to make a smooth glaze. Dip pretzels; place on waxed paper until set. Melt white chocolate; drizzle with white chocolate; let stand until chocolate is completely set. Store in an airtight container. Makes 4 dozen.

Peanut Butter Cutout Cookies

1 cup creamy peanut butter
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
1/3 cup milk
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Vanilla frosting
Red, green, yellow and blue gel food coloring
Assorted colored sprinkles

In a large mixing bowl, cream peanut butter and sugars. Beat in the eggs, milk and vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle.

On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with 2-in. to 4-in. cookie cutters. Place 2 in. apart in ungreased baking sheets.

Bake at 375° for 7-9 minutes or until edges are browned. Cool for 1 minute before removing from pans to wire racks to cool completely. Frost and decorate as desired. Makes About 4-1/2 dozen.

Gingerbread House Cookies

1 cup shortening
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs
1 cup molasses
5-1/2 cups all-purpose flour
3 teaspoons baking soda
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup water
Frosting and food coloring of your choice

In a large mixing bowl, cream shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in molasses and orange peel. Combine flour, baking soda, salt and spices; add to creamed mixture alternately with water. Cover and refrigerate for 3 hours or until easy to handle.

On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a 3-1/2-in. gingerbread house cookies cutter dipped in flour.

Place 1 in. apart on greased baking sheets. Bake at 350° for 8-10 minutes or until edges are firm. Cool for 2 minutes before removing to wire racks. Decorate cooled cookies as desired with tinted frosting. Makes 4 dozen.

Gingerbread Men Cookies

3/4 cup butter, softened
1 cup packed brown sugar
1 egg
3/4 cup molasses
4 cups all-purpose flour
2 teaspoons ground ginger
1-1/2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1/4 teaspoon salt
Vanilla frosting of your choice
Red and green paste food coloring

In a large mixing bowl, cream butter and brown sugar until light and fluffy. Add egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 4 hours or overnight or until easy to handle.

On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges are firm. Remove to wire racks to cool. Tint some of the frosting red and some green. Decorate cookies. Makes 5 dozen.

Lemon Nut Star Cookies

1 cup butter, softened
2 cups confectioners' sugar
2 eggs
2 tablespoons lemon juice
4 teaspoons half-and-half cream
2 teaspoons grated lemon peel
3-1/4 cups all-purpose flour
1/2 cup ground almonds
1/2 teaspoon baking soda
1/8 teaspoon salt

Glaze
2 cups confectioners' sugar
1/4 cup light corn syrup
2 tablespoons lemon juice
Red and blue food coloring

In a large mixing bowl, cream butter and confectioners' sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice, cream and lemon peel. Combine the flour, almonds, baking soda and salt; gradually add to creamed mixture. Cover and refrigerate for 2 hours or until easy to handle.

On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured star-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.

For glaze, in a small bowl, combine the confectioners' sugar, corn syrup and lemon juice until smooth. Divide into three bowls. Tint one portion red and one portion blue; leave the third portion plain. Spread over cookies; let stand overnight for glaze to harden. Makes about 5-1/2 dozen.

Almond Butter Cutouts

1 cup butter, softened
1 cup sugar
2 egg yolks
1 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup ground almonds
Colored sugar and frosting, optional

In a mixing bowl, cream butter and sugar. Beat in egg yolks and extract. Combine flour, salt and baking powder; gradually add to creamed mixture. Stir in ground almonds. Cover and chill at least 2 hours.

Roll out on a lightly floured surface to 3/8-in. thickness. Cut with cookie cutters; place on ungreased baking sheets. Sprinkle with sugar if desired. Bake at 375° for 10-13 minutes or until the edges begin to brown. Cool on wire racks. Frost if desired. Makes 3-4 dozen.

Hidden Mint Morsels

1/3 cup shortening
1/3 cup butter, softened
3/4 cup sugar
1 egg
1 tablespoon milk
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/3 cup baking cocoa
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon ground cinnamon

Peppermint Layer
4 cups confectioners' sugar
6 tablespoons light corn syrup
6 tablespoons butter, melted
2 to 3 teaspoons peppermint extract

Chocolate Coating
2 packages (11-1/2 ounces each) milk chocolate chips
1/4 cup shortening

In a large mixing bowl, cream the shortening, butter and sugar until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, cocoa, baking powder, salt and cinnamon; gradually add to the creamed mixture. Cover and refrigerate for 8 hours or overnight.

On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a lightly floured-1/2-in. round cookie cutter; place on ungreased baking sheets.

Bake at 375° for 6-8 minutes or until set. Cool for 2 minutes before removing to wire racks to cool completely. In a large bowl, combine all the peppermint layer ingredients. Knead for 1 minute or until smooth. Shape into 120 balls, 1/2 in. each. Place a ball on each cookie and flatten to cover cookie. Place on waxed paper-lined baking sheets; refrigerate for 30 minutes.

In a microwave, melt chips and shortening; stir until smooth. Spread about 1 teaspoonful over each cookie. Chill until firm. Makes about 10 dozen.

Cream Puff Christmas Tree

1-1/4 cups water
2/3 cup butter
1-1/4 cups all-purpose flour
1/4 teaspoon salt
5 eggs
Filling:
2-1/2 cups heavy whipping cream
1/3 cup confectioners' sugar
1/4 to 1/2 teaspoon rum extract, optional

Icing
3 cups confectioners' sugar
1/4 to 1/3 cup half-and-half cream
Green liquid or paste food coloring, optional
Red candied cherries, optional
Additional confectioners' sugar, optional

In a large saucepan, bring water and butter to a boil over medium heat. Add flour and salt; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add the eggs, one at a time, beating well after each addition. continue beating until mixture is smooth and shiny.

Drop by rounded teaspoonfuls 2-in. apart onto greased baking sheets. (You will need about 62 puffs to make the tree.) Use a moistened finger to smooth any peaks. Bake at 400° for 30-35 minutes or until golden brown. Transfer to wire racks to cool.

For filling, in a large mixing bowl, beat cream until soft peaks form. Gradually beat in sugar and rum extract if desired until stiff peaks form. Insert round tip #7 into a pastry or resealable plastic bag; fill with the whipped cream. With a sharp knife, cut a small slit in the side of each puff. Insert pastry tip into slits; fill each puff with whipped cream. Refrigerate for up to 2 hours.

For icing, combine confectioners' sugar and enough cream to achieve desired consistency. Stir in food coloring if desired.
To assemble tree: Separate puffs according to size and shape, choosing the flattest ones for the bottom layer and the smallest ones for the top. Spread the bottom of 18 puffs with icing. Place on the serving platter, forming a 9-in.-diameter solid circle.

For the second layer, spread icing on the bottoms of 18 puffs, then position above the space of the base layer of puffs. Continue building tree in this manner using about 14 puffs in third layer, about seven puffs in fourth layer, about four puffs in fifth layer and one puff on top.

To decorate: Insert round tip #7 into a pastry or resealable plastic bag and fill with remaining icing. Drizzle over tree. Trim with cherries if desired. The completed tree may be loosely covered with plastic wrap and refrigerated for up to 2 hours. Just before serving, dust with confectioners' sugar if desired. Makes 30 servings.

Turkey with Country Ham Stuffing

3 cups cubed crustless day-old white bread
3 cups cubed crustless day-old whole wheat bread
1-1/2 cups cubed fully cooked ham
1/2 cup butter or margarine
3 cups chopped onion
2 cups chopped celery
1-1/2 teaspoons rubbed sage
1-1/2 teaspoons dried thyme
1/2 teaspoon pepper
1 to 1-1/2 cups chicken broth
1 turkey (12 to 14 pounds)

Place bread cubes in a single layer in a 13-in. x 9-in. x 2-in. baking pan. Bake at 325° for 20-25 minutes or until golden, stirring occasionally. Place in a large bowl; set aside. In a large skillet, cook ham in butter for 5-10 minutes or until edges are crisp. Remove with a slotted spoon and place over bread cubes. In the same skillet, saute the onion, celery, sage, thyme and pepper until vegetables are tender; toss with bread and ham.

Stir in enough broth to moisten. Just before baking, stuff the turkey. Skewer openings; tie drumsticks together. Place on a rack in a roasting pan. Bake at 325° for 4-1/2 to 5 hours or until the thermometer reads 185°. When the turkey begins to brown, cover lightly with a tent of aluminum foil and baste if needed. Remove all stuffing. Makes 10-12 servings.

Christmas Cheese Ball

2 packages (8 ounces each) cream cheese, softened
2 cups (8 ounces) shredded sharp cheddar cheese
1 tablespoon finely chopped onion
1 tablespoon diced pimientos
1 tablespoon diced green pepper
2 teaspoons Worcestershire sauce
1 teaspoon lemon juice
Chopped pecans, toasted
Assorted crackers

In a mixing bowl, combine the first seven ingredients; mix well. Shape into two balls; roll in pecans. Cover and chill. Remove from the refrigerator 15 minutes before serving. Serve with crackers. Makes 2 cheese balls (1-1/2 cups each).

Christmas Breakfast Casserole

7 slices white bread, crusts removed and cubed
2 cups (8 ounces) shredded cheddar cheese
6 eggs
3 cups milk
1 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon pepper
6 bacon strips, cooked and crumbled


In a greased 11-in. x 7-in. x 2-in. baking dish, combine the bread cubes and cheese. In a large bowl, whisk the eggs, milk, mustard, salt and pepper; pour over bread and cheese. Top with bacon. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-55 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving. Makes 6-8 servings.

Mustard-Glazed Pork Roast

1 boneless rolled pork loin roast (3 to 4 pounds), trimmed
1 garlic clove, peeled and cut into lengthwise strips
1 bottle (8 ounces) Italian salad dressing
1/4 cup red wine vinegar
1/4 teaspoon onion salt
Salt and pepper to taste
1/4 cup apricot preserves
1/4 cup prepared mustard
2 tablespoons brown sugar
2 tablespoons butter, melted

Cut slits in top of roast and insert garlic strips. Place roast in a large resealable bag; add salad dressing and vinegar. Seal bag and refrigerate overnight.

Drain and discard marinade. Place roast on a rack in a shallow roasting pan. Season with onion salt, salt and pepper. Bake, uncovered, at 325° for 1-3/4 to 2 hours or until meat thermometer reads 160°. Combine the preserves, mustard, brown sugar and butter; brush over roast during the last 15 minutes of baking. Makes 8 servings.

Christmas Cutouts

1/3 cup butter, softened
1/3 cup butter-flavored shortening
3/4 cup sugar
1 egg
4 teaspoons milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
8 squares (1 ounce each) white baking chocolate
Food coloring

In a large mixing bowl, cream the butter, shortening and sugar until light and fluffy. Beat in egg, milk and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture.

Divide dough in half. On a lightly floured surface, roll out one portion to 1/8-in. thickness. Cut into desired shapes with floured 2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Repeat with remaining dough. Bake at 350° for 7-9 minutes or until edges begin to brown. Remove to wire racks to cool.

In a microwave-safe bowl, melt white chocolate; stir until smooth. Tint with food coloring. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe designs on cookies. Makes 6 dozen.

Gingerbread Cutouts

1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup molasses
1 egg
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 to 2 tablespoons cold water

In a large mixing bowl, cream the butter and brown sugar until light and fluffy. Beat in molasses and egg. Combine the flour, baking soda, ginger, salt, cinnamon and cloves; gradually add to the creamed mixture alternately with water. Cover and refrigerate for 1 hour or until easy to handle.

On a well-floured surface, roll out dough to 1/4-in. thickness. Cut with a lightly floured rocking horse cookie cutter or cutter of your choice. Place 2 in. apart on greased baking sheets. Bake at 350° for 9-11 minutes or until edges are firm. Remove to wire racks to cool. Makes about 2 dozen.

Christmas Bread Pudding

8 cups day-old bread cubes, crust removed
2 medium tart apples, peeled and chopped
1/2 cup dried cranberries or raisins
6 egg yolks
3 eggs
1 cup heavy whipping cream
1/2 cup milk
1 cup sugar

Cream Sauce
1 cup heavy whipping cream
3 tablespoons sugar
1 to 2 teaspoons vanilla or rum extract
Dash ground cinnamon and nutmeg

In a bowl, combine the bread cubes, apples and cranberries. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. In a bowl, combine the egg yolks, eggs, cream, milk and sugar. Pour over bread mixture.

Place dish in a larger baking dish. Fill larger dish with boiling water halfway up the sides. Bake at 350° for 50-55 minutes or until a knife inserted near the center comes out clean. Remove from water bath. Cool for 15 minutes.

For the cream sauce, in a saucepan, combine cream and sugar. Cook and stir until sugar is dissolved. Remove from the heat. Stir in the vanilla, cinnamon and nutmeg. Serve warm with pudding. Makes 6-8 servings.

Chocolate Mint Crisps

1-1/2 cups packed brown sugar
3/4 cup butter, cubed
2 tablespoons plus 1-1/2 teaspoons water
2 cups (12 ounces) semisweet chocolate chips
2 eggs
2-1/2 cups all-purpose flour
1-1/4 teaspoons baking soda
1/2 teaspoon salt
3 packages (4.67 ounces each) mint Andes candies

In a heavy saucepan, combine the brown sugar, butter and water. Cook and stir over low heat until butter is melted and mixture is smooth. Remove from the heat; stir in chocolate chips until melted. Transfer to a mixing bowl. Let stand for 10 minutes. With mixer on high speed, add eggs one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to chocolate mixture, beating on low until blended. Cover and refrigerate for 8 hours or overnight.

Roll dough into 1-in. balls. Place 3 in. apart on lightly greased baking sheets. Bake at 350° for 11-13 minutes or until edges are set and tops are puffed and cracked (cookies will become crisp after cooling). Immediately top each cookie with a mint. Let stand for 1-2 minutes; spread over cookie. Remove to wire racks; let stand until chocolate is set and cookies are cooled. Makes 6-1/2 dozen.

Holiday Banana Bread

1/2 cup butter, softened
1 cup sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1-1/4 cups mashed ripe bananas (about 3 medium)
1/2 cup chopped walnuts
1/2 cup semisweet chocolate chips
1/4 cup chopped maraschino cherries

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; gradually add to creamed mixture. Beat in the bananas just until combined. Stir in the walnuts, chocolate chips and cherries.

Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350° for 70-80 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Makes 1 loaf (16 slices).

Christmas Petits Fours

2 eggs
2 egg yolks
1 cup sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup milk
5 tablespoons butter, melted

Glaze:
4 cups sugar
2 cups water
1/4 teaspoon cream of tartar
3 cups confectioners' sugar
1 tube each red and green decorating frosting
Holiday sprinkles

In a large mixing bowl, beat eggs and egg yolks until slightly thickened. Gradually add sugar, beating until thick and lemon-colored. Combine flour and baking powder. Add to egg mixture gradually with milk and butter; mix well. (Batter will be thick).

Spread evenly into a greased and floured 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 12-15 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack to cool completely. Cut a thin slice off each side of cake. Cut cake into 1-1/4-in. squares. Freeze cakes.

In a large saucepan, combine the sugar, water and cream of tartar. Bring to a boil, without stirring, until a candy thermometer reads 226°. Cool to 100°; beat in confectioners' sugar until smooth. Keeping glaze warm, dip cake squares into glaze with a two-tine fork, allowing excess to drip off. Place on wire racks over waxed paper. Add hot water, 1 teaspoon at a time, if glaze becomes too thick. Let dry completely. Decorate with frosting and sprinkles. Makes 70 petit fours.