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PRALINE PIE
1/4 cup butter, melted
1/2 cup brown sugar
2/3 cup pecans, broken
2 small boxes fat-free, sugar-free instant butterscotch pie filling
2 cups skim milk
8 ounces fat-free whipped topping
9 inch pie shell, unbaked
Melt butter. Add brown sugar and nuts. Mix well. Pour into pie shell. Bake at 400° until pie shell is light golden brown. Remove from oven. Allow to cool. Mix pie fillings and milk until thick. Fold in 1/4 of whipped topping. Pour into pie shell. Cover with remaining whipped topping. Refrigerate for 2 - 3 hours.
Norma Penn
Hartselle, AL
Morgan Farmers Co-op - Hartselle
This pie will keep for several days. So make it earlier to give you more time with your family.
ORANGE JELLO PIE
8 ounces cream cheese, softened
1 orange sugar-free jello, dry
1/2 cup orange juice
8 ounces whipped topping
Graham cracker crust
Mix cheese, dry jello and orange. Blend in 1/2 of whipped topping. Put in crust. Spread on remaining whipped topping. Chill and serve.
Marjorie H. Stroud
Double Springs, AL
Winston Farmers Co-op
PEPPERMINT DIVINITY
3 cups sugar
1/2 cup water
1/2 cup white corn syrup
1/4 teaspoon salt
2 egg whites, stiffly beaten
1/2 teaspoon peppermint flavoring
1 cup pecans, chopped
Mix water, sugar and syrup until dissolved. Bring to a boil and let boil to 250°, using a candy thermometer to test temperature. Pour mixture into egg whites. Add flavoring and pecans, beating until stiff enough to drop by spoonfuls onto waxed paper.
Doris V. Jones
Mobile, AL
Pecans! Not Just For Pies
Note: If desired, tint divinity pink or green by adding a few drops of food coloring after pouring mixture into the stiffly beaten egg whites.
COOKED EGG NOG
1 quart non-fat milk
4 eggs, lightly beaten
1/4 cup powdered sugar
1 teaspoon vanilla extract
Ground nutmeg for garnish
In a heavy saucepan, combine milk, lightly beaten eggs and powdered sugar, and mix well using a wire whisk. Slowly bring to a simmer, over low heat, for 5 minutes, stirring frequently with the whisk. Remove from heat. Add vanilla extract and mix well. Refrigerate until cold. To serve, heat eggnog in the microwave, garnish with nutmeg, and serve warm as a morning drink. For a cold variation, pour mixture into blender container and add one cup of crushed ice. Blend until frothy.
Makes 10 one cup servings.
A festive holiday favorite, eggnog has been avoided
recently because of the concern about raw eggs. This recipe eliminates that concern.
www.ichef.com
Looking forward to hearing from you and remember to keep the ‘Reason For the Season’ in your mind and hearts!
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LOW-FAT BANANA PUDDING
2 large packages vanilla instant pudding,
fat-free, sugar-free
4 cups skim milk
12 bananas
1 large whipped topping, fat-free
1 box vanilla wafers, low-fat or
8 ounces plain yogurt, fat-free
Mix milk and pudding. Fold in (do not beat) cool whip and yogurt. Layer cookies, bananas and pudding.
Myra Edmondson
Priceville, AL
AFC Main Office - Accounting Services
GINGERBREAD MEN
1/2 cup creamed shortening
1/2 cup granulated sugar
1/2 cup dark molasses
1 medium egg
2-1/2 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ginger and ground cloves (each)
1-1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Mix together the shortening, sugar, and molasses. Next, add egg and beat completely. Combine all dry ingredients and add to the creamed ingredients—using 1/2 cup increments. Beat well after each addition. Refrigerate the dough until cold. Roll out until the dough is about 1/4 inch thick. Use cookie cutters to form the figures. Place in a 350°F oven and back for 10 - 12 minutes.
Yields about 3 - 4 dozen.
CARROT FRUITCAKE
1 cup carrots, grated
1 cup raisins
3/4 cup honey
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon cloves
2 tablespoons margarine
1-1/2 cup water
1-1/2 cup whole wheat flour
1 teaspoon baking soda
1/2 cup wheat germ
1/2 cup walnuts, chopped
Preheat oven to 300ºF. Cook carrots, raisins, honey, spices and margarine in the water for 10 minutes, then allow to cool. Mix together the flour, soda, wheat germ and walnuts and combine with other ingredients. Pour into small well greased loaf pans. Bake for 45 minutes. Makes 2 small loaves, 6" x 3-1/4".
www.basic-recipes.com
This is an interesting mixture of two classic recipes!
I guess the National Food Holiday people knew we eat all kinds of goodies between Thanksgiving, Christmas and New Years that they decide not to designated any particular types of food for the month of December. I hope you enjoy the ones we selected for this wonderful season.
Also, thank you for making the Recipe Page the #1 favorite on the Questionnaire to date!
Happy Holidays!
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