- 3 cups miniature marshmallows
- 1 cup cool whip
- 1 cup ground cranberries
- 1/2 cup sugar (can use sugar substitute per the package directions)
- 1 cup chopped walnuts
- 1 can (9 ounce) crushed pineapple (drained)
Fold marshmallows into cool whip. Chill for two hours. Combine cranberries and sugar and let that stand for two hours at room temperature. Then add the drained pineapple into the cranberry mixture. Fold all into the cool whip and marshmallows. Chill overnight.
Recipe from Terry Schuessler (the featured stitcher)
Every Christmas my husband makes Scottish Shortbread. It melts in your mouth and is gone by the third day! It is our all-time favorite.
(Note: The trick in making successful shortbread is the kneading. The more it is hand-kneaded*, the better it gets!).
*I wouldn’t use a stand mixer as it doesn’t incorporate the ingredients as well as they should be.
- 1 pound of butter (don’t use margarine…I did this the first time I made it, and it was awful!)
- 1 measuring cup (heaping) fine Baker’s sugar
- 5 measuring cups (could be sifted if you wish) flour (I used King Arthur’s ™ all-purpose flour (the best flour around!), or the flour of your choice.
- 1. Put butter and sugar in a very large bowl. Add 2 cups flour and knead in bowl (you could also add one cup of flour at a time).
- 2. Add 2 more cups flour and knead.
- 3. Add the final cup of flour and knead until nothing is sticking to the bowl.
- 4. Using a rectangular glass pan (8″ x 12-1/2″), line the bottom of the pan with heavy-duty aluminum foil of your choice (I use Reynolds ™ foil) to 3/4 in” thick. (This prevents burning on the bottom).
- 5. Scrape the mixture onto the glass pan, making sure that the dough fills the bottom of the pan. Pick the dough with a fork across the width and length of the pan.
- 6. Bake in a 350 degree oven until the top is light brown. Make sure you bake the shortbread for no longer than 45 minutes.
- 7. Cut the shortbread immediately into squares (whatever size you choose), and let it cool. It is now ready to eat! (We only make this shortbread during the Christmas season because it is so rich and also gives us a special food to think about the rest of the year! (I was given this recipe in 1972 by an acquaintance who got it from a Scotsman).
Blend in a heavy pan or double boiler and mix thoroughly:
- One and one-half cup white sugar (or a little less)
- One-fourth tsp. salt
- One-third cup corn starch
- Add grated rind of 1 lemon
- One-third cup freshly squeezed lemon juice
Separate whites from yokes of three eggs. Set aside the whites. Stir the yokes and mix in with the rest of the ingredients.
Boil one and one-half cups water. Pour this in and mix well. Stir over heat until mixture thickens. Stir continually so it doesn’t form lumps or scorch.
Add one Tablespoon butter and stir so it melts. Remove from heat.
Pour into a baked pie shell or a graham cracker crust. Set aside as you prepare the meringue. Beat the three egg whites with one-fourth tsp. cream of tartar. Gradually add five to six Tablespoons sugar. Beat until peaks form. Spread over the top of the lemon pie, sealing to the crust so it doesn’t shrink away from the edges. Bake at 375 degree for 8-10 minutes, on center rack, watching carefully so it doesn’t burn.
Cool and serve. YUM.
The recipe this week is a quick and simple cookie recipe that has only 4 ingredients! My mom got the recipe from her sister-in-law and made these and then Harold made a batch and added little chocolate chips and they were great as well! I can’t believe how tasty these are!
- One cup butter
- One-half cup white sugar
- One and one-fourth cup flour
- One and one-half cup regular oatmeal
Cream the first three ingredients well and then add the oatmeal and mix well.
Roll into small balls and flatten with hand and fork. Bake at 350 for 15-20 minutes. While still hot sprinkle with powdered sugar (Let sit on cookie sheet a few minutes before removing to firm up a bit) DELICIOUS!
- Mix one cup quick oats
- one stick butter (one-half cup), cut in pieces.
- Pour 1/5 cups boiling water over and stir until butter melted.
In separate bowl mix:
- 1.5 cups flour
- 1 t salt
- 1 t baking soda
- 2 level tsp cinnamon
Mix 2 slightly beaten eggs with 1 cup each brown and white sugar. Add this to the flour mixture, then to the oat mixture. Pour in greased baking pan (between brownie pan and 9 x 13 works best but can use a 9 x 13 if needed).
Bake 30 minutes in 350 oven
Bake until cake tester comes out clean (30 minutes at 5200 feet, not sure what it would be at lower elevation). Remove from oven and immediately sprinkle with brown sugar, shredded coconut. Squeeze the juice of a fresh lemon overall.
This cake is great, makes up quick, and tastes great while still warm. The lemon gives it a tartness that is fabulous. The coconut is optional for people who don’t like it.
- 1/2 c. butter
- 1 c. Flour
- 1/4 c. Powdered sugar
Mix and press into pan. Bake 15 min at 350. Check after 12 minutes.
- 8 oz cream cheese
- 1/3 c sugar
- 1 tsp vanilla
Spread over cooled crust.
Layer fruits of choice. Suggestions would be blueberries, strawberries, raspberries, kiwi and canned mandarin oranges, and pineapple.
- 2 T cornstarch
- 1 tsp lemon juice
- 1/4 c. Sugar
- 1 c. Fruit juice from drained oranges and pineapple
Cool and pour over fruit. Refrigerate and serve cold.