Combine crushed vanilla wafers, 3/4 cup confectioners’ sugar, cocoa and nuts. Blend in
corn syrup and rum.

Shape into 1-inch balls;

Melt chocolate and paraffin in top of double boiler.

Stick a toothpick in the candy ball and dip into the chocolate mixture

Place on waxpaper to dry

Store in an airtight container several days to develop flavor. 

Roll again in confectioners’ sugar before serving.

1 cup vanilla wafer crumbs
3/4 cup finely chopped pecans
1 cup powdered sugar
2 tablespoon light corn syrup
1/3 cup green creme de menthe
additional powdered sugar

Combine wafer crumbs, pecans, 1 cup powdered sugar, corn syrup and creme de menthe,
blending to make a stiff dough. Roll into 1″ balls, then roll in additional powdered sugar to
coat.

• 4 cups finely crushed vanilla wafers
• 1 cup finely chopped pecans or walnuts
• 1/4 cup cocoa
• 1/2 cup bourbon
• 1 can (14oz) sweetened condensed milk
• Powdered or granulated sugar

Mix crushed wafers, powdered sugar, pecans and cocoa. Stir in bourbon and corn syrup. Shape mixture into 1-inch balls. Roll in powdered sugar. Refrigerate in tightly covered container several days before serving.

Can roll in powdered cocoa drink mix instead of sugar for a chocolate covered bourbon ball.
Can use rum instead of bourbon for rum balls.

• four cups of mini marshmallows, or 40 regular ones
• 1/4 cup (1/2 stick) margarine
• 1/2 tsp vanilla
• 1/2 tsp green food coloring
• 5 cups corn flakes or rice crispies
• Red m&m’s or red hots, for decorations

1. Place butter and marshmallows in a saucepan over low heat stirring until melted.
2. Remove from heat and stir in vanilla and food coloring.
3. Fold in cereal until evenly coated.
4. When mixture is cool enough to touch, pinch off a piece, and form it into a 2″ ball
5. Shape the ball into a wreath, and add m&m’s or red hots

1 cup butter, softened
1 cup sugar
1 egg yolk
1 teaspoon vanilla
1/4 teaspoon almond extract
1/8 teaspoon salt
2 cups flour
1 egg white
2 tablespoons sugar
1/4 teaspoon ground cinnamon
1/2 cup finely chopped almonds

Preheat oven to 350 F. Beat together butter and 1 cup sugar until light and fluffy. Stir in
egg yolk, vanilla, almond extract and salt. Stir in flour and mix well. Pat into a 15-1/2-inch
by 10- 1/2-inch baking pan. Beat egg white till stiff, then beat in 2 tablespoons sugar and
cinnamon. Fold in almonds and spread over base. Bake for 25 to 30 minutes. Remove
from oven and let cool 10 minutes. Cut into bars while still warm.

Ingredients
24 packets stevia
1 cup butter
1 teaspoon vanilla
1/2 teaspoon almond extract
1 egg
2 1/3 cups all purpose flour
1/2 teaspoon baking soda

Directions
Preheat oven to 375°F.
Beat together butter and sugar on low speed of mixer until light and fluffy. Stir in flavorings and egg. Mix. Stir in flour and baking soda.

Using a small cookie scoop or two spoons, shape dough into balls. Drop by teaspoonfuls onto ungreased cookie sheet, 2 inches apart. Press cookie down slightly to flatten using the bottom of a glass which has been dipped in sugar. Colored or white sugar may be used.

Bake for 9-11 minutes, just until cookies have set. Remove cookies to a wire rack to cool.

Big Soft Ginger Cookies

Ingredients
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
24 packets Stevia
1 egg
1 tablespoon water
1/4 cup molasses
3 packets Stevia

Directions
1.Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
2.In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
3.Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Ingredients
1 8-ounces can crushed pineapple, drained, reserving juice
1/2 cup Ocean Spray® Cranberry Juice Cocktail
2 tablespoons lemon juice
1 3-ounce package raspberry-flavored gelatin
1 14-ounce can Ocean Spray® Whole Berry Cranberry Sauce
1/2 cup chopped celery

Directions
Combine reserved pineapple juice, cranberry juice cocktail and lemon juice in a medium saucepan. Bring to a boil. Remove from heat. Add gelatin, stirring until it is completely dissolved. Break up cranberry sauce with a fork. Stir into gelatin mixture.
Refrigerate until mixture begins to set. Stir in pineapple and celery. Pour into a 4-cup mold. Chill until firm. Yield: 8 servings.

Cranberry Nut Bread Recipe

Quick Bread Recipes Ocean Spray Cranberry Walnut Dessert Bread
Great recipe to make mini loaves as gifts.

Ingredients
•3 cups all-purpose flour
4 Tablespoons baking powder
4 teaspoons salt
5 cups sugar
1 1/4 cup vegetable or canola oil
5 large eggs
1 Tablespoon orange extract
4 1/2 cup whole milk
5 cups cranberries, chopped
2 1/2 cups walnuts, chopped

Directions:
1.Preheat oven to 350 degrees F.
2.Spray 5 large or 10-12 mini loaf pans with vegetable spray.
3.Combine flour, baking powder and salt in a medium bowl and set aside.
4.In a large mixing bowl, with a stand mixer using a whip attachment, hand mixer using the whisk attachments, or by hand using a large whisk, mix together sugar and oil. Add eggs and whisk again. Add orange extract and milk and mix well.
5.Add dry ingredients and mix only until moistened. Fold in cranberries and walnuts.
6.Pour equal amounts of batter into greased loaf pans.
7.Bake at 350 degrees for 50-60 minutes for large loaves, 30-35 minutes for mini loaves, or until pick comes out clean and tops are lightly browned.
8.Cool completely before wrapping for freezer storage.
9.Makes 5 large loaves or 10-12 mini loaves.

Ocean Spray Fresh Cranberry Orange Relish

Ingredients
2 cups cranberries (fresh or frozen, 1 12oz bag is also enough)
1 medium orange, quartered (ends removed)
3/4-1 cup sugar (or eqivalent artificial sweetener)

Directions
Slice unpeeled orange into eighths and remove any seeds. Place half of the cranberries and half of the orange in food processor. Pulse until evenly chopped. Tranfer to a bowl and repeat with the other half of orange and cranberries. Stir in sugar to taste and store in refrigerator of freezer.

You can also use a food grinder for the food processor step. The grinder is my preferred method, becaue that’s how my Mom made it so many many years ago.

Cranberry Christmas Brie

ingredients:
1 can Ocean Spray® Whole Berry Cranberry Sauce
wheel of brie or camembert
1/4 c walnuts, chopped
1 crusty loaf of bread, sliced

Directions
Preheat oven to 180c.

Place cheese wheel on a non-stick baking tray and place in pre-heated oven for 15 minutes or until centre of cheese is very soft. Meanwhile, cut bread slices into bite size rounds, and grill. Heat Cranberry Sauce in microwave for 1 minute or until warm. Remove cheese from oven and place on serving platter. Remove the rind from top of cheese and drizzle warm cranberry sauce on top and sprinkle with walnuts. Serve immediately with grilled bread.

Craisins® Nut Tart

ingredients:
1 8cm baked sweet pastry shell
1 cup soft brown sugar
1/4 c  unsalted butter, cubed
1/3 cup cream
2 tablespoons flour
2 cups mixed whole nuts
1 cup Ocean Spray® Craisins® sweetened dried cranberries

Directions
Melt sugar and butter, stir in cream and flour and bring to the boil. Remove from the heat, stir in nuts and Craisins® and fill into pastry shell. Leave 30 minutes before slicing. Individual pastry shells can also be used.

Ingredients

1 recipe pastry for a 9 inch double crust pie
2 large zucchini
2 tablespoons lemon juice
1 pinch salt
1 1/4 cups packed brown sugar
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons cream of tartar
1/4 tsp ground nutmeg
1/4tsp ground allspice
3 tablespoons all-purpose flour

Directions

1. Peel the zucchini. Cut into quarters lengthwise, then remove seeds and cut crosswise (as you would cut apples for apple pie). Toss together 4 cups chopped zucchini, lemon juice and salt. Place mixture into frying pan and cook until tender-crisp.
2. In a separate bowl, mix together the brown sugar, cinnamon, cream of tartar, nutmeg and flour. Add the cooked zucchini to sugar mixture and mix well. It will be a little runny, but that’s OK.
3. Place filling into a 9 inch pie crust, dot with butter, and place top crust on. Bake in oven at 400 degrees F (205 degrees C) for 40 minutes or until golden brown.

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Pie pumpkins are smaller, sweeter, less grainy textured pumpkins than the usual jack-o-lantern types. Pie pumpkins are small, usually only 6 inches in diameter. You can usually obtain about 2 or 3 cups or puree per pumpkin. The puree can be frozen so that you can use it later in the season.

Wash the exterior of the pumpkin in cool or warm water, no soap.Cut the pumpkin in half. A serrated knife and a sawing motion works best. Scrape the insides with a heavy ice cream scoop or large spoon.

Steam the pumpkin in a large pan with a steamer basket on the bottom.Cook until the pumpkin is soft. Let cool a bit so you don’t get burned. Use alarge broad spoon to lift and scoop the cooked pumpkin out of the skin. It should separate easily an in fairly large chucks, if the pumpkin is cooked enough.

Some pumpkins are more watery than others. If your pumpkin is watery, strain pureed pumpkin through a cloth for a few hours. If I use frozen pumpkin I do the same again as it thaws out.

Blend the cooked pumpkin in a blender to get a smooth puree. It is now ready to use in any recipe calling for pureed pumpkin.

Pie pumpkins are smaller, sweeter, less grainy textured pumpkins than the usual jack-o-lantern types. Pie pumpkins are small, usually only 6 inches in diameter. You can usually obtain about 2 or 3 cups or puree per pumpkin. The puree can be frozen so that you can use it later in the season.

Wash the exterior of the pumpkin in cool or warm water, no soap.Cut the pumpkin in half. A serrated knife and a sawing motion works best. Scrape the insides with a heavy ice cream scoop or large spoon.

Steam the pumpkin in a large pan with a steamer basket on the bottom.Cook until the pumpkin is soft. Let cool a bit so you don’t get burned. Use alarge broad spoon to lift and scoop the cooked pumpkin out of the skin. It should separate easily an in fairly large chucks, if the pumpkin is cooked enough.

Some pumpkins are more watery than others. If your pumpkin is watery, strain pureed pumpkin through a cloth for a few hours. If I use frozen pumpkin I do the same again as it thaws out.

Blend the cooked pumpkin in a blender to get a smooth puree. It is now ready to use in any recipe calling for pureed pumpkin.

Pumpkin Pie from Homemade Pumpkin Puree

INGREDIENTS

1 (9 inch) unbaked deep dish pie crust
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon allspice
2 eggs
2 cups pumpkin puree
1 (12 fluid ounce) can evaporated milk

DIRECTIONS

Preheat oven to 425 F. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Pour into pie shell. Bake for 15 minutes. Reduce temperature to 350 F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)