Kris Kringle Kookies
1/2 cup butter
2/3 cup brown sugar
1 egg beaten
1-1/2 cups flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cloves
1/4 teaspoon salt
1 teaspoon soda
1-1/2 tablespoons milk
1/4 cup orange juice
1 lb. candied pineapple, chopped
1 lb. candied cherries, chopped
6 cups pecans, chopped
Cream butter and sugar. Beat in
egg. Sift dry ingredients together,
except soda. Dissolve soda in
milk. Add dry ingredients alternately
with milk and orange juice. Mix
fruit and pecans together. Add to
butter. Mixture will be very stiff.
Drop by teaspoonfuls onto greased
baking sheet.
Bake at 300 degrees for 20-25
minutes. Do not overbake.
Gladys Lankford's recipe
Nanie's Festive
Fruit Cookies
A Christmas Tradition
1/2 cup shortening
1/2 cup brown sugar
3/4 cup granulated sugar
1 tsp vanilla
1 egg, slightly beaten
1 (6 oz) can frozen orange juice
2-1/2 cups sifted flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
3/4 cup coconut
3/4 cup chopped nuts
2 cups powdered sugar
1/2 cup butter (melted)
Cream shortening with granulated
sugar and brown sugar until light and fluffy. Add vanilla and egg. Add 1/2 cup
orange juice, reserve remainder for icing. Stir until well blended.
Sift flour, soda, baking powder, and salt together. Add to orange mixture, stirring until smooth. Add coconut and nuts.
Drop by teaspoon onto an ungreased
baking sheet. Bake at 350 degrees for 9-11 minutes. Ice warm cookies.
Icing:
Blend powdered sugar with butter and reserved orange juice.
Loviebelle Boles Cox Recipe
Rosemary's Lemon Fruit Cake
Rosemary Chitsey
1 Lemon Cake Mix
1-1/4 c Orange Juice
1-2 Tbsp. Orange Rind
1 c Raisins
1c chopped dried apricots
1 c dried cranberries
1 c pecans (chopped)
1 box Powered Sugar
Make a lemon cake mix like the directions, except replace the water with orange juice. Mix well. Add orange rind, raisins, chopped dried apricots, dried cranberries, and pecans.
Bake at 300 degrees in bundt pan until done.
Glaze: Make a glaze of powdered sugar, orange juice, and grated orange rind. Pour over warm cake while in pan.
Christmas Mice
Terre Duchesne McGill
Use cherries with stems (Maraschino)
Dipping chocolate (melted Hershey bars work, too)
Slivered almonds
Hershey's Kisses
Red and white tube icing.
The Hershey’s Kiss is the face. Put slivered almonds between kiss and dipped cherry while cherry is still wet from dipping chocolate. Stem is mouse’s tail. Place on “Pam’d” wax paper to cool. After it hardens, dot (make) eyes with icing.
Grandma Raulston’s Christmas Punch
Derrelline Raulston
2 gallon Lime Sherbet
2 liters gingerale
Cut 1 gallon lime sherbet up and place in punch bowl. Add 1 liter gingerale. It won’t last long, so when the bowl is low, repeat!
Banana Punch (serves 15)
Paula Raulston Duchesne
6 ripe bananas, mashed
One 6-oz can frozen lemonade
One 12-can frozen orange juice
2 cups sugar
7-Up or Gingerale
Mix together the bananas, lemonade, and orange juice. Separately, mix 3 cups water, 2 cups sugar. Stir until dissolved. Add to above ingredients. Mix well and freeze. When ready to use, thaw some, add one liter bottle of 7-Up or Gingerale.
Sausage Balls
Eloise Duchesne
1 lb hot bulk sausage
3-1/2 cup Bisquick
1-10 oz package shredded cheddar cheese
Mix well.
Roll in small balls.
Bake @ 350 degrees for 15 to 20 minutes
Yields 100 small balls. May freeze before baking.
Best Punch
From the kitchen of Joan Langley, daughter of Christine Boles
5 cups sugar
6 cups water
1 large box Cherry Jello
1 large can frozen lemonade
1 large can pineapple juice
Bring sugar and water to a boil. Add Jello. Mix until dissolved. Let cool. When this is cool, add frozen lemonade, pineapple juice (into 5-gallon bucket), then add water to call. Mix well. Freeze. Thaw in punch bowl. Serve in icy form as a slush.
Banana Punch
(serves 15)
6 ripe bananas, mashed
One 6-oz can frozen lemonade
One 12-can frozen orange juice
2 cups sugar
7-Up or Gingerale
Mix together the bananas, lemonade,
and orange juice. Separately, mix 3 cups water, 2 cups sugar. Stir until
dissolved. Add to above ingredients. Mix well and freeze.
When ready to use, thaw some, add
one liter bottle of 7-Up or Gingerale.
Charlie Roden’s
Fudge Oatmeal (No Bake) Cookies
A Christmas Tradition from
childhood
2 cups sugar
1 stick butter
1/2 cup evaporated milk
4 Tablespoons cocoa
1/4 teaspoon salt
1/2 cup peanut butter
1/2 cup pecans
1/2 cup coconut
2 cups quick-cooking oats
1 tsp vanilla
Mix and boil sugar, butter,
evaporated milk, cocoa, and salt one minute in heavy saucepan.
Add peanut butter, pecans, coconut,
quick oats, and vanilla. Stir together well and drop by teaspoons on waxed
paper to harden.
A Christmas Tradition for 40 years.
MICROWAVE FUDGE (BEST AND EASIEST)
(Carol Newton for Paula Duchesne)
1 stick butter
2 cups sugar
Small can (or 2/3 cup) Carnation
Evaporated Milk
12-oz package semi-sweet chocolate
chips
Small jar Kraft Marshmallow crème
1 tsp vanilla
1 cup chopped nuts (walnuts or
pecans)
Using large bowl, melt one stick of
butter in microwave (1 minute on high most microwaves). Blend in sugar and
Carnation milk. Stir with a wooden spoon.
Cook on 80% Power for 10 Minutes...
stirring every two minutes. This will come to the soft ball stage naturally at
80% power.
Remove from Microwave and add
chocolate chips, marshmallow creme and vanilla. Stir until smooth. Add nuts.
Butter wax paper and spread on thin, or use Pam and pour into a Pyrex casserole pan. Refrigerate. Cut.
RUM CAKE JUBILEE
1 Yellow cake mix (with pudding in
mix)
3 eggs
1/3 cup Wesson Oil
1/2 cup sour cream
1 cup Rum
1-21-oz can Cherry pie filling
1-16 oz can whole Cranberry sauce
Combine cake mix, eggs, Wesson Oil,
sour cream, and 1/2 cup Rum. May add a little bit of cold water if it doesn't
look moist enough).
Baker's Joy a pan and cook for one
hour at 325 degrees. Let cool 10 minutes.
Topping: Heat Cherry pie filling
and Cranberry sauce in cast iron skillet until it comes to a slow boil. Pour
the rum on top (do not stir) around the edges and ignite. After the fire goes
out, ladle on to the top of cake or serve topping separately.
A great Christmas cake!!
Texas Pecan Cake
A Christmas Tradition
1 lb. butter
1 lb. sugar (2-1/4 cups)
6 eggs
1 lb. flour (4 cups)
1 quart pecans
1 lb. raisins (white)
1 tsp baking soda
2 oz lemon extract (pure Adams)
Cream butter and sugar. Add beaten
egg yolks. Add extract, flour, nuts, baking powder, and raisins. Add beaten
egg whites last. Mix well. Bake in moderate oven about 2 hours. Use tube cake
pan.
Pralines by Stanley
Paula Duchesne (Stanley Poynor)
A Christmas Tradition
2 cups sugar
1/2 cup Karo syrup
1/2 cup evaporated milk
Bring to a boil over medium heat.
Then add 2 cups pecans.
Stir occasionally until candy thermometer is just over 235 degrees.
Remove from heat.
Stir continuously 7-8 minutes or until the proper consistency to drop by spoonfuls on waxed paper.
(If it sets up before time, add a few drops of milk and reheat, but I’ve never had to do that. Here’s a tip, it’s better to run than to lump so error on the side of caution and work fast dropping those onto the waxed paper. Mom and I do it together and it works out perfect. These are AWESOME pralines!!)
Date Loaf Candy
Paula Duchesne (Anna Wooley)
3 cups white sugar
1 can Carnation milk (small)
1 8-oz package chopped dates
1 cup pecans
1 stick butter
Combine and bring to boil sugar and milk. Add dates and butter. Let cook to fudge stage. Add nuts. Beat until stiff.
Dampen kitchen towel in cold water. Spread candy on towel and form into roll. Refrigerate. Slice cooled candy into thin pieces.
Puppy Chow
Sandra Raulston Galley
1 stick butter
1/2 c. peanut butter
1 c. chocolate chips
6 c. Rice or Corn Chex
powdered sugar
Melt butter, peanut butter and chocolate chips together. Stir in Rice or Corn Chex to coat. Put powdered sugar in paper bag or Tupperware container. Mix Chex mixture with powdered sugar. Shake until Chex are covered with powdered sugar.
Nadine’s Haystacks
One 12 ounce butterscotch morsels
1/2 cup peanut butter
One cup peanuts
One cup corn flakes
One 3 ounce chow mein noodles
In double broiler – melt butterscotch morsels and peanut butter
Add last 3 items and drop by teaspoons on wax paper.
Pecan Clusters
Rosemary Chitsey
1 pkg (6 oz) butterscotch chips
1 pkg German Sweet chocolate
1 cup pecans
Melt chips and chocolate over low heat. Stir in pecans. Drop by teaspoons onto waxed paper. (Recipe written for Paula Duchesne by Aunt Rosemary in 1980).
Microwave Peanut Brittle
Paula Duchesne (Judy Childers, December 1997)
E-mail Paula Duchesne
1 cup sugar
1/2 cup corn syrup
1 cup raw peanuts
1 tsp baking soda
1/8 tsp salt
1 tsp butter
1 tsp vanilla
Mix sugar and syrup in large bowl. Microwave for four minutes on High.
Stir in peanuts and salt. Microwave for four minutes on high.
Stir in butter and vanilla. Microwave for two minutes on high.
Stir in baking soda – foams – pour onto cookie sheet to cool.
Ice Cream From Snow (Snow Ice Cream)
Derrelline Raulston
1 cup of milk
1/2 teaspoon vanilla
1/2 cups sugar
CLEAN Snow
Go outside and get 4 - 5 cups of fresh, clean snow. Don't pack the snow! Bring it in the house and set it in the freezer until you need it.
Mix together the milk, vanilla, and the sugar. Stir this mixture until the sugar is dissolved. Slowly add the snow to your mixture, stirring constantly, until it is as thick as ice cream! Eat up!
Diamond Nut Cookies
By Jane Cannon
(A Christmas tradition at the Duchesnes)
Sift together in bowl and reserve:
2 cups flour
1/2 tsp. salt
1 t. cinnamon
Put 1 cup soft (not runny) butter in large bowl (or half butter half Crisco)
Add:
1 cup brown sugar
1 tsp vanilla
1 egg yolk
Beat with mixer or spoon until light and fluffy
Add flour mixture
Add 1/2 cup ground pecans
Mix well (dry and pasty)
Spread in greased jelly roll pan (cookie sheet)
Brush with 1 egg white (beaten)
Sprinkle with 1/2 cup ground nuts pushing them into dough.
Cook 15-20 (17) minutes at 350 degrees.
Cut in 2” diamonds
Makes 2-1/2 dozen
While still warm – roll them in powdered sugar.
Cheese Crisps
Eloise Duchesne
1 cup butter, softened
2 cups shredded sharp cheese
2 cups all purpose flour
1/4 tsp salt
1/4 tsp hot sauce
2 cups rice crispies
Combine butter, cheese, flour, salt and hot sauce. Mix well. Stir in cereal. Roll into balls. Place on ungreased cookie sheet.
Flatten with fork. Bake @ 350 degrees for 10 minutes.