Christmas Recipes

Chocolate Almond Silk Pie

2/3 cup all-purpose flour
1/4 cup butter, softened
3 tablespoons finely chopped almonds, toasted
2 tablespoons confectioners' sugar
1/8 teaspoon vanilla extract

Filling
3/4 cup sugar
3 eggs
3 squares (1 ounce each) unsweetened chocolate, coarsely chopped
1/8 teaspoon almond extract
1/2 cup butter, softened
Sweetened whipped cream and toasted sliced almonds, optional

In a small mixing bowl, combine the first five ingredients. Beat on low speed until well combined, about 2-3 minutes. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 400° for 8-10 minutes or until golden. Cool on a wire rack.

For filling, combine sugar and eggs in a small saucepan until well blended. Cook over low heat, stirring constantly until mixture coats the back of a metal spoon and reaches 160°. Remove from the heat. Stir in chocolate and almond extract until smooth. Cool to lukewarm (90°), stirring occasionally.

In a large mixing bowl, cream butter until light and fluffy. Add cooled egg mixture, beat on high speed for 5 minutes. Pour into cooled pie shell. Refrigerate for at least 6 hours before serving. Garnish with whipped cream and almonds if desired. Refrigerate leftovers. Makes 8-10 servings.

Cashew Crickle Candy

2 cups sugar
1 cup light corn syrup
1/2 cup water
3 tablespoons butter
1 teaspoon vanilla extract
1/2 teaspoon baking soda
2 cups salted cashews

In a large saucepan, combine the sugar, corn syrup and water. Bring to a boil, stirring constantly, until sugar is dissolved. Cook, without stirring, over medium heat until a candy thermometer reads 300° (hard-crack stage).

Remove from the heat; stir in butter, vanilla and baking soda. Add cashews. Pour into a buttered 15-in. x 10-in. x 1-in. pan. Cool; break into pieces. Makes about 2 pounds.

Festive Potato Salad

8 medium red potatoes, cooked and cubed
2 celery ribs with leaves, thinly sliced
2 green onions with tops, chopped
4 hard-cooked eggs, chopped
1/2 cup chopped peeled cucumber
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
1-1/4 cups mayonnaise
1/4 cup sour cream
1/4 cup plain yogurt
1 tablespoon each minced fresh basil, marjoram and dill or 1 teaspoon each dried basil, marjoram and dill weed
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
4 plum tomatoes, coarsely chopped
1 cup frozen peas, thawed
1 cup (4 ounces) shredded cheddar cheese

In a large bowl, combine the first seven ingredients. In another bowl, combine the mayonnaise, sour cream, yogurt and seasonings. Pour over potato mixture; toss to coat. Gently stir in tomatoes, peas and cheese. Cover and refrigerate until serving. Makes 14 servings.

Holiday Truffles

3 packages (12 ounces each) semisweet chocolate chips, divided
2-1/4 cups sweetened condensed milk, divided
1/2 teaspoon orange extract
1/2 teaspoon peppermint extract
1/2 teaspoon almond extract
1-1/2 pounds white candy coating, melted
3/4 pound dark chocolate candy coating, melted
1/3 cup crushed peppermint candies
1/2 cup ground almonds
1/3 cup flaked coconut
Paste food coloring, optional

In a microwave-safe bowl, melt one package of chips; stir until smooth. Add 3/4 cup milk; mix well. Stir in orange extract. Repeat twice, adding peppermint extract to one portion and almond extract to the other.

Cover and refrigerate for 45 minutes or until firm enough to shape into 1-in. balls. Place on three separate waxed paper-lined baking sheets. Chill for 1-2 hours or until firm.

Dip orange-flavored truffles twice in white candy coating; place on waxed paper to harden. Dip peppermint-flavored truffles in dark chocolate coating; sprinkle with peppermint candies. Dip almond-flavored truffles in dark chocolate, then sprinkle with almonds or coconut. If desired, tint white coating with food coloring; drizzle over white truffles. Makes about 7 dozen.

Holiday Squash

3/4 cup all-purpose flour
3/4 cup packed brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/4 teaspoon salt
1/2 cup butter or margarine
1 butternut squash (about 3 pounds)
1 cup chopped pecans
1 cup maple syrup

In a medium bowl, combine flour, brown sugar, cinnamon, allspice and salt; cut in butter until crumbly. Peel squash; cut into 1/2-in. slices, removing seeds when necessary. Put a third of the squash slices in a greased 11-in. x 7-in. x 2-in. baking dish.

Sprinkle with 3/4 cup crumb mixture. Layer the remaining squash on top, overlapping when necessary. Sprinkle remaining crumb mixture over top. Top with pecans. Drizzle with maple syrup. Cover with foil; bake at 350° for 1 hour. Remove foil; bake 10 minutes more or until squash is done. Makes 10-12 servings.