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Holiday Recipes

Janice's famous super-easy butter tarts

1 cup white sugar
1 cup seedless raisins
2 eggs
1 tsp. Vanilla
1/3-cup butter
4 tbsps of half&half cremo
½ cup chopped pecans (optional)

Directions:

In a saucepan, beat eggs; add all ingredients - except nuts. Boil at medium heat for three minutes - stir and then add nuts. Fill your own tart shells or frozen shells and bake for 15 minutes at 375 degrees.

Easy brunch cheese frittata

5 eggs
4 oz. Cream cheese
2 cups cheddar cheese (grated)
½ cup water
2 green onions

Blend eggs and cream cheese. Blend in cheese, water, onions and ¼ tsp salt and ¼ tsp pepper. Pour into a greased 8" square baking dish and dot with butter. Bake at 375 degrees fir 30-35 minutes. Let stand 10 minutes before cutting. (You can add chopped, steamed asparagus or whatever you have on hand)

Snow attractions: A cake-like cookie that's irresistible!

4 squares unsweetened chocolate
½ cup shortening
2 cups sugar
2 tsps vanilla
4 eggs
2 cups flour
2 tsps baking powder
1 cup chocolate chips
½ cup icing sugar

Melt chocolate squares and shortening, but do not boil. Stir in sugar and allow it to cool. Spoon mixture into a bowl, add vanilla and beat well. Add eggs, one at a time, beating well after each addition. Combine flour and baking powder; add to creamed mixture. Beat well. Fold in chocolate chips. Preheat oven to 350 degrees. Roll dough into 1" balls and roll in icing sugar until coated. Bake on greased sheets for 10-12 minutes. Makes about five dozen cookies.

Cranberry shortbread

2	cups	butter (room temperature)
1	cup	icing sugar
3 ¼	cups	flour
¾	cup	cornstarch
¾	cup	dried cranberries, chopped

Cream butter. Gradually beat in sugar. Combine flour and cornstarch (separate bowl). Gradually stir in butter mixture. Mix in cranberries. Turn dough out on a lightly floured board and knead lightly until dough forms a ball. Divide dough in half and flatten each piece into a disk about ¾ inch thick. Wrap each disk in wax paper and chill for 45 minutes. Roll dough out on lightly floured board until about 3/8 inch thick. Cut with cookie cutter. Place on baking sheet and pierce a couple of times with a fork. Chill in fridge for 30 minutes. Bake at 300 degrees for 25 - 30 minutes (do not brown)

Chocolate armagnac truffles

Makes 5 dozen

12 	oz	semi sweet chocolate 
                (lindt, ghirardelli, callebaut)
½	cup	heavy cream
2	t	armagnac (brandy or gran marnier or cognac)
½	cup	dutch-processed unsweetened cocoa, sifted

Chop chocolate and place in a bowl. Bring cream to boil in small heavy saucepan; pour over chocolate. Let stand for 5 minutes - stir until smooth. Stir in liqueur. Refrigerate until firm, at least 3 hours or overnight. Scoop up ½ tsp of chilled chocolate and quickly roll into a ball. Continue until mixture is used up. Store in an airtight container in the fridge for up to two weeks.