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1/2 cup soft unsalted butter
12 slices bread
3/4 cup raisins (plump first)
1/3 cup brown sugar
1 tablespoon cinnamon
1/4 teaspoon nutmeg
6 eggs and two yolks
3 cups milk
1 cup cream
1 teaspoon vanilla
one half cup apricot jam (optional)

I love to make this up the night before. You can bake it the morning
you want to eat it, or bake it the night before and just heat up
individual servings in the microwave.

Butter bread on both sides. Line pan with one layer of bread. Cut to
fit, using a 9 x 13 pan. Preheat oven to 350. Combine plumped raisins
(pour boiling water over them and them drain and dry thoroughly) brown
sugar, cinnamon, and nutmeg. Sprinkle bread with some of the mixture.
Repeat the layers until everything is used. Top with layer of bread.
Beat eggs and yolks with sugar. Add milk, cream, and vanilla. Pour
over bread mixture and allow to stand 30 minutes. Bake at 350 for 30
minutes, then check and cover loosely with foil. Bake an additional 20
minutes. Heat jam and brush on pudding. If desired, omit the apricot
jam and serve with any kind of jam, preserves, or syrup.

Honey Garlic Appetizer Meatballs

2 pounds lean ground beef
1 cup dry bread crumbs
3/4 cup milk
1/2 cup finely chopped onion
2 eggs
2 teaspoons salt
1 tablespoon butter
3 cloves garlic
3/4 cup ketchup
1/2 cup liquid honey
1/4 cup soya sauce

Preheat oven to 500. Put meat in a bowl and break with fork. Add and
mix together: bread crumbs, milk, onion, eggs, and salt. Shape
meatballs into 1 inch balls. They taste better when they are small.
Place in single layer on a jelly roll pan and bake 12 to 15 minutes.
Drain well. Melt butter in a saucepan and saute garlic until tender.
Ad ketchup, honey, and soya sauce. Bring to boil, reduce heat, cover
and simmer five minutes. Add meatballs to sauce. Return to boil and
simmer uncovered for 5 to 10 minutes, stirring occasionally or until
sauce glazes meatballs. These freeze well too.

Rolled Scottish Shortbread

1 cup butter
1/2 cup brown sugar
1 egg yolk
1 teaspoon vanilla
2 cups all purpose flour

Cream butter. Add sugar and continue to cream thoroughly. Add egg yolk
and vanilla and beat by hand until light and fluffy. Add flour
gradually to creamed mixture until completely combined. Turn dough out
onto board. Roll out to 1/4 of an inch thick. Cut unto shapes with
cutter. Decorate with bits of candied cherries if desired. Bake same
sized cookies together at 300 for about 10-12 minutes on an ungreased
pan until edges are light brown
These keep well in a covered tin.

Simple Sesames

1 pound butter
1 and 1/2 cups sugar
3 cups flour
1 cup white sesame seeds
2 cups shredded coconut
1/2 cup finely chopped almonds

These cookies won a contest and I came across it several years ago.
They are somewhat unique, easy, and everyone loves them.

In a large bowl, cream butter with electric mixer. Gradually add sugar
and continue beating until light and fluffy. Add flour and mix just
until combined. Stir in rest of ingredients. Divide dough into thirds.
Place one third of dough on a long sheet of waxed paper. Shape into a
roll two inches in diameter. Continue this with the other two pieces
of dough. Place rolls in fridge for a while to become firm. Preheat
oven to 300. (Yes, 300) Cut dough into 1/4 inch slices. Bake on
ungreased sheets for 14-14 minutes. Remove to wire racks to cool.

Crispy Crunch Bars

1/4 cup white sugar
1 cup butter
2/3 cup brown sugar
6 ounces chocolate chips
3/4 cup peanut butter

Melt butter, add both sugars and oats, and press into an ungreased 9 x
13 pan. Bake 12-14 minutes in a preheated 350 degree oven or until
bubbly and edges are slightly brown. Cool, then place in the fridge
for a short while. Melt chocolate chips and peanut butter together in
double boiler, and spread on the cooled base. Refrigerate until firm.
These are my favourite squares, they are easy and no-fail. The only
trick is having the base and the topping very cool when cutting,
otherwise they will separate into two layers. If you make sure that
the base is cool and so is the topping, you will be really happy with
these bars.

Christmas Almond Cherry Bars

1 cup butter
1 cup sugar
1 egg
one half teaspoon almond extract
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 and one half cups chocolate chips
1 cup maraschino cherries, coarsely chopped and drained
1/2 cup slivered almonds
1/2 cup shredded coconut
Preheat oven to 350
In a large bowl, cream butter and sugar until light and fluffy. Beat
in egg and almond extract. Stir in flour, baking, powder and salt just
until blended. Stir in chocolate chips, cherries, almonds, and
coconut. Spread into a 9 x 13 pan which has been lightly greased. Bake
25 -28 minutes or until done. Cool completely before cutting.

1 cup unsalted butter
4 tablespoons fruit sugar
1/2 teaspoon almond extract
1/2 teaspoon vanilla
1/4 tsp. salt
2 cups flour
3/4 cup finely chopped pecans
icing sugar

Cream butter well with electric mixer, add sugar gradually, cream
thoroughly. Preheat oven to 325. Add vanilla, almond, and vanilla, and
1 tablespoon water. Combine flour, nuts, and salt and ad to creamed
mixture, a little at a time, beating well after each addition. Roll in
date sized balls. Bake at 325 degrees for 13-14 minutes. Roll in icing
sugar while warm and re-roll when cool.

Crumb Bars

1 and 3/4 cups flour
1/2 cup finely chopped pecans
3/4 cup butter
1/2 cup icing sugar
1/4 teaspoon finely shredded lemon peel
3/4 cup raspberry jam (Laura Secord, or good quality jam)
1 tablespoon flour

Preheat oven to 375. Stir together 1 and 3/4 cups flour and nuts. Set
aside. In a large bowl beat butter until soft. Add sugar and lemon
peel and beat until fluffy. Add flour and beat until crumbly. Do not
overbeat. Press 2/3 of crumb mixture into bottom of ungreased 9 inch
square pan. Stir jam until softened, then spread onto base. Stir 1
tablespoon flour into remaining crumb mixture and sprinkle on top.
Bake at 375 for 24-25 minutes.

Neighbourhood Mounds

1 part butterscotch chips
1 part chocolate chips
1 part salted nuts
1 part chow mein noodles (dried style that you buy in a can or in
Chinese section of grocery store that people use to sprinkle onto chow
mein or other dishes after cooking) They are not like pasta noodles -
do not confuse the two.

Melt chips. Stir in nuts and noodles. Drop onto wax paper. Chill in
freezer until firm.


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