~~Pattianne's Christmas Desserts~~

Christmas Desserts

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Pumpkin Pies, and Pumpkin Desserts, Cakes, Peanut Butter, Mint cakes/Squares, Cookies, Cheescakes, Desserts, frostings, Mince Meat..with some Christmas Beverages also...
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"Chestnuts Roasting On An Open Fire":-)

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Recipe #1 Praline Pumpkin Dessert Cake mix 1 can (15 oz) pumpkin (not pumpkin pie mix) 1 can (12 oz) evaporated milk 3 eggs 1 cup sugar 4 teaspoons pumpkin pie spice 1 box Betty Crocker® SuperMoist® yellow or spice cake mix 1 1/2 cups chopped pecans or walnuts 3/4 cup butter or margarine, melted Whipped cream, if desired Additional pumpkin pie spice, if desired Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom and sides of 13x9-inch pan. In medium bowl, beat pumpkin, milk, eggs, sugar and 4 teaspoons pumpkin pie spice with wire whisk until smooth. Pour into pan. Sprinkle dry cake mix over pumpkin mixture. Sprinkle with pecans. Pour melted butter evenly over top. Bake 50 to 60 minutes or until knife inserted in center comes out clean. Cool 30 minutes. To serve, cut dessert into 4 rows by 3 rows. Serve warm or chilled with dollop of whipped cream sprinkled with pumpkin pie spice. Store covered in refrigerator. Use canned pumpkin, not pumpkin pie mix, for this dessert. Pumpkin pie mix contains sugar and spices, not just pumpkin. Pattianne's "Christmas Kitchen"!

Recipe #2 Praline-Pumpkin Cake Cake mix 1/2 cup butter or margarine 1/4 cup whipping cream 1 cup packed brown sugar 3/4 cup coarsely chopped pecans 1 box Betty Crocker® SuperMoist® yellow cake mix 1 cup (from 15-oz can) pumpkin (not pumpkin pie mix) 1/2 cup water 1/3 cup vegetable oil 4 eggs 1 1/2 teaspoons pumpkin pie spice 1 container (1 lb) Betty Crocker® Rich & Creamy cream cheese frosting Caramel topping, if desired Additional coarsely chopped pecans, if desired Heat oven to 325°F. In 1-quart heavy saucepan, stir together butter, whipping cream and brown sugar. Cook over low heat, stirring occasionally, just until butter is melted. Pour into 2 (9- or 8-inch) round cake pans; sprinkle evenly with 3/4 cup pecans. In large bowl, beat cake mix, pumpkin, water, oil, eggs and 1 teaspoon of the pumpkin pie spice with electric mixer on low speed until moistened. Beat 2 minutes on medium speed. Carefully spoon batter over pecan mixture in each pan. Bake 43 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans to cooling rack. Cool completely, about 1 hour. Stir remaining 1/2 teaspoon pumpkin pie spice into frosting. To assemble cake, place 1 layer, praline side up, on serving plate. Spread with half of the frosting. Top with second layer, praline side up; spread remaining frosting to edge of layer. Drizzle with caramel topping and additional pecans. Store loosely covered in refrigerator. High Altitude (3500-6500 ft): Bake 9-inch pans 43 to 45 minutes, 8-inch pans 48 to 50 minutes. Cool layer cakes in their pans on wire racks for 5 minutes. This keeps the cake from breaking apart while it's too warm and tender. Pattianne's "Christmas Kitchen"!

Recipe #3 Pumpkin Jelly Roll Cake It makes a lovely presentation when the roll-up is placed on a festive Christmas platter and sliced. The round slices of pumpkin cake and cream cheese filling swirled together is enough to make your mouth water! Cake Mixture: 3 eggs 1 cup brown sugar, firmly packed 2/3 cup canned or cooked, mashed pumpkin 1 tablespoon lemon juice 3/4 cup flour 1 teaspoon cinnamon 1 teaspoon nutmeg 1 teaspoon ginger 1/4 teaspoon salt 1 teaspoon baking powder Beat eggs on high speed of electric mixer for 5 minutes. Gradually add sugar while beating. Stir in pumpkin and lemon juice. Mix flour, cinnamon, nutmeg, ginger, salt and baking powder and add to pumpkin mixture, blending well. Spread batter evenly in a 15×10x1-inch well greased and floured jellyroll pan. Bake at 350° for 15 to 17 minutes. Turn cake onto a clean dishtowel, which has been sprinkled with ¼ cup of the powdered sugar. Roll towel and cake together like a jellyroll. Set aside to cool. Cream Filling Mixture: Combine the following ingredients and blend until smooth and creamy. 1 1/4 cups powdered sugar 1 8-ounce package cream cheese, softened 1 teaspoon vanilla 1/2 cup finely chopped pecans 1 tablespoon grated orange rind 1/4 cup butter or margarine, softened Unroll the cooled cake and spread the creamy mixture evenly over the surface. Roll up again without the towel. Place on a serving dish with seam side down. Slice and serve with whipped cream sweetened and flavored with vanilla extract. Pattianne's "Christmas Kitchen"!

Recipe #4 Traditional Pumpkin Pie 1 1/2 cups Cooked, strained pumpkin(or canned) 2/3 cup Sugar 1/4 cup Brown Sugar 1 1/2 cups Evaporated Skim Milk 3 Eggs 3/4 teaspoon Cinnamon 1/8 teaspoon Ground cloves 1/4 teaspoon Ginger 1 teaspoon Grated Orange Peel 1/4 teaspoon Nutmeg 1/4 teaspoon Salt 1 Unbaked Pie Shell Preheat oven to 425 degree. Mix pumpkin, sugars, orange peel and spices in large bowl. Add evaporated milk and eggs. Mix all ingredients well Pour pumpkin filling into pie shell. Bake at 450 degrees for fifteen minutes. Reduce heat to 350 degrees and bake for 45 minutes more. TIP: If crust begins to get too brown, loosely cover crust only with foil. Variations: Substitute allspice for nutmeg. Add 2 tablespoons of Bourbon for Bourbon Pumpkin pie. Pattianne's "Christmas Kitchen"!

Recipe #5 Pumpkin Pie #2 (With walnut topping) 1 9" pie crust 2 cups 2 cups solid pack pumpkin 2 large eggs 3/4 cup brown sugar 1 1/3 cups milk 1/2 tsp. salt 1 tsp. nutmeg 1/4 tsp. cloves 1 /2 tsp. ginger 1/2 tsp. vanilla Beat eggs. Add sugar and spices, mix well. Add milk and pumpkin, beat until smooth. Pour into prepared pie crust. Bake 15 minutes at 425. While pie is baking, make topping. Topping: 1/4 cup brown sugar 2 Tbsp flour 2 Tbsp cold butter 1/2 tsp. cinnamon 1/16 tsp. ginger 1/16 tsp. cloves 3/4 cup chopped walnuts Stir flour and spices thoroughly, then cut in butter until fine balls form. Add nuts and mix. Remove pie from oven and sprinkle topping on hot pie. Return pie to oven, reduce temperature to 350 and bake for another 40-45 minutes, or until knife inserted into center comes out clean. Serve warm with ice cream, or cool and serve with whipped topping. Pattianne's "Christmas Kitchen"!

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Recipe #6 Pumpkin Cake #2 Cake mix 1 29 oz. can pumpkin (or use fresh) 12 ounces evaporated milk (1 can) 4 eggs 1 cup sugar (brown sugar is OK too) 2 teaspoons cinnamon 1/2 teaspoon nutmeg 1 teaspoon allspice 1 package yellow cake mix 1 cup melted butter 1 cup chopped nuts (walnuts, pecans) Pre-heat oven to 350 degrees. Mix first 7 ingredients well. Pour into greased 9 x 13 pan. Sprinkle dry cake mix on top of mixture. Sprinkle nuts over cake. Sprinkle butter over cake. Bake at 350 degrees for 1 hour, or until cake tester comes out clean. From Marie Calgary, AB Canada "Thnak-you"! Marie Pattianne's "Christmas Kitchen"!

Recipe #7 Pumpkin Crunch Cake Mix This is so easy to make! 1 package 1 package yellow cake mix 1 can (16oz) solid pack pack pumpkin 1 can (12oz) evaporated milk 3 eggs 1 1/2 cups sugar 4 teaspoons pumpkin pie spice 1/2 teaspoon salt 1 cup chopped pecans 1 cup melted butter whipped topping Preheat oven to 350 degrees. Grease bottom of 9x13 pan. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt in large bowl. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle with melted butter. Bake for 50-55 minutes or until golden. Cool completely. Serve with whipped topping. Refrigerate leftovers. If you have any leftover, that is!!! Variations: Add 2 tablespoons of Bourbon for Bourbon Pumpkin pie. From Marie Calgary, AB Canada "Thnak-you"! Marie Pattianne's "Chrismas Kitchen"!

Recipe #8 Layers Of Love Chocolate Brownies 3/4 cup all-purpose flour 3/4 cup Baking Cocoa 1/4 teaspoon salt 1/2 cup (1 stick) butter, cut in pieces 1/2 cup granulated sugar 1/2 cup packed brown sugar 3 large eggs, divided 2 teaspoons vanilla extract 1 cup chopped pecans 3/4 cup NESTLÉ® TOLL HOUSE® Premier White Morsels 1/2 cup caramel ice cream topping 3/4 cup Semi-Sweet Chocolate Morsels Preheat oven to 350° F. Grease 8-inch-square baking pan. Combine flour, cocoa and salt in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Add 2 eggs, one at a time, beating well after each addition. Add vanilla extract; mix well. Gradually beat in flour mixture. Reserve 3/4 cup batter. Spread remaining batter into prepared baking pan. Sprinkle nuts and white morsels over batter. Drizzle caramel topping over top. Beat remaining egg and reserved batter in same large bowl until light in color. Stir in semi-sweet morsels. Spread evenly over caramel topping. Bake for 30 to 35 minutes or until center is set. Cool completely in pan on wire rack. Cut into bars. Pattianne's "Christmas Kitchen"!

Recipe #9 Pecan Puffs 1/2 cup butter 2 tbs. sugar 1 tsp. vanilla 1 cup ground pecans 1 cup cake flour Cream butter and sugar; add pecans and flour; roll into balls. Bake at 300 degrees *F. for 45 minutes. While warm roll in powdered sugar and again when cooled. Pattianne's "Christmas Kitchen"!

Recipe #10 Smurtles 1 1/2 cups quick oats 1 1/2 cups all-purpose flour 1 cup packed brown sugar 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup (2 sticks) butter, melted 1 pkg. (14 oz.) vanilla caramels 1/2 cup heavy whipping cream 1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels Preheat oven to 350° F. Lightly grease 13 x 9-inch baking pan. Combine oats, flour, brown sugar, baking soda and salt in large bowl. Add melted butter; stir until well combined. Press half of mixture onto bottom of prepared pan. Bake for 10 minutes. Combine caramels and whipping cream in medium saucepan. Cook over medium-low heat, stirring occasionally, until caramels are melted and mixture is smooth. Sprinkle morsels over baked crust. Drizzle caramel mixture evenly over the chocolate morsels. Sprinkle remaining crumb mixture over caramel layer. Bake 18 to 20 minutes or until top is light brown. Cool in pan on wire rack. Cut into bars. Pattianne's "Christmas Kitchen"!

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Recipe #11 Peanut Butter Cream Cheese Pie 2 cups (about 22) finely crushed chocolate sandwich cookies 1/2 cup plus 2 tablespoons granulated sugar, divided 1/4 cup (1/2 stick) butter, melted 1 3/4 cups plus 1 1/2 tablespoons heavy whipping cream, divided 1 1/2 cups (9 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided 1/3 cup plus 2 tablespoons peanuts, coarsely chopped, divided 2 tablespoons vanilla extract 1 pkg. (3 oz.) cream cheese, softened 1 cup chunky peanut butter Preheat oven to 350° F. Refrigerate small mixer bowl. Combine crushed cookies, 2 tablespoons sugar and butter in medium bowl. Press onto bottom and up sides of 9-inch pie plate. Bake for 5 minutes. Cool on wire rack for 15 minutes. Freeze for at least 10 minutes. Heat 3/4 cup cream just to a boil. Remove from heat. Add 1 1/4 cups morsels and 1/3 cup peanuts. Stir until chocolate is melted. Spread chocolate mixture over bottom and up sides of pie shell. Freeze for at least 15 minutes. Beat 1 cup cream in chilled mixer bowl to stiff peaks, adding vanilla extract one tablespoon at a time. Beat cream cheese and remaining sugar in large mixer bowl for 4 minutes or until sugar is dissolved. Gradually beat in peanut butter. Fold in whipped cream mixture. Spoon mixture into pie shell. COMBINE remaining morsels and remaining cream in small, heavy-duty plastic bag. Microwave on HIGH (100%) power for 1 minute; knead. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut small hole in corner of bag; squeeze to drizzle over pie. Sprinkle with remaining peanuts. Freeze for 1 hour or until chocolate is set. Cover. LET stand at room temperature for 30 minutes before serving. Pattianne's "Christmas Kitchen"!

Recipe #12 Yummy Brownie Peanut Butter Bonbons Brownie Cups: Nonstick cooking spray 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels 1/2 cup (1 stick) butter 2 packets (1 oz. each) NESTLÉ® TOLL HOUSE® CHOCO BAKE® Pre-Melted Unsweetened Chocolate Flavor 1 1/2 cups granulated sugar 3 large eggs 3/4 teaspoon vanilla extract 3/4 cup all-purpose flour Peanut Butter Filling: 1/2 cup chunky peanut butter 1/3 cup sifted powdered sugar 2 oz. cream cheese, softened 2 tablespoons milk 1/2 teaspoon vanilla extract For Brownie Cups: PREHEAT oven to 350° F. Lightly coat 12 mini muffin cups with cooking spray. (If 2 pans [24 cups] are available, coat cups with nonstick spray and prepare 2 pans at a time.) MELT 1 1/2 cups morsels, butter and Choco Bake in medium saucepan over low heat, stirring constantly until morsels are melted. Remove from heat. Stir in granulated sugar. Add eggs, one at a time, beating with a wooden spoon after each addition just until combined. Stir in 3/4 teaspoon vanilla extract. Stir in flour just until combined. Spoon rounded tablespoon of batter into each prepared muffin cup, filling each about 3/4 full. Cover and refrigerate remaining batter while baking the first batches. BAKE brownies for 12 minutes. Cool for 15 minutes in muffin cups on wire racks. Make an indentation into the top of each brownie with the handle of a wooden spoon. Remove brownies from muffin cups to cool completely on wire racks. Wipe out muffin cups; lightly coat with cooking spray and repeat with remaining batter, using a total of four 12-cup pans. For Peanut Butter Filling: BEAT peanut butter, powdered sugar, cream cheese, milk and 1/2 teaspoon vanilla extract in medium mixer bowl until light and fluffy. Transfer mixture to a resealable plastic bag. Seal bag; snip off a small corner. Pipe peanut butter mixture into the indentation in each brownie. For Drizzle: PLACE remaining 1/2 cup morsels in small, havy-duty plastic bag. Microwave on HIGH (100%) power for 30 to 45 seconds; knead. Cut a tiny corner from bag and drizzle over tops of bonbons. Store in airtight container in refrigerator. Pattianne's "Christmas Kitchen"!

Recipe #13 Amaretto Ice Cream Cake 1 Angel food cake 1/2 cup Amaretto 1 pt Pistachio ice cream 1 pt Strawberry ice cream 1/2 pt Whipping cream or 2 cups Cool Whip 1 pkg Semi sweet chocolate morsels With a sharp serrated knife, using a sawing motion, cut the cake into 3 layers. Sprinkle each layer with 3 tablespoon of the amaretto. Place one layer on a serving platter. Cut ice cream into slices and place pistachio ice cream on bottom layer. Top with second cake layer and a layer of strawberry ice cream. Top with third cake layer. Place in freezer. In a bowl mix heavy cream and remaining amaretto and beat until very thick. Frost top and sides of cake. Place in freezer. Melt chocolate over very low heat until smooth. Spread chocolate in 1/4 inch thick layer on foil and chill until it hardens. With a small cookie cutter cut hearts (for Valentines day), bunnies and chickens for Easter. Garnish top and base of cake. Freeze until ready to serve. Pattianne's "Christmas Kitchen"!

Recipe #14 Orange or Lemon Cheesecake Bars CRUST: 2 cups [500 mL] graham crumbs 1/2 cup [125 mL] butter, melted FILLING: 2 pkg [8 oz/250 g each] regular or light cream cheese, softened 1 cup [250 mL] sugar 3 [3] eggs 1/4 cup [50 mL] Robin Hood® All Purpose Flour 4 tsp [20 mL] finely grated orange zest 1/4 cup [50 mL] freshly squeezed orange juice, strained 1 can [370 mL] Regular Carnation® Evaporated Milk fruit and icing sugar for garnish Preheat oven to 325°F (160°C). Combine graham crumbs and butter in small bowl; press firmly onto bottom of 9" x 13" (3 L) pan. FILLING: Beat cream cheese and sugar with electric mixer on medium speed until well blended. Add eggs, flour and orange zest, beating well after each addition. With mixer on low speed, fold in orange juice and evaporated milk. Pour batter into prepared pan and bake in preheated oven for 30-35 minutes or until centre is set. Cool in pan on wire rack. Chill for 4 hours or overnight. Garnish with fruit and icing sugar before serving. Keep refrigerated. If using 2% or Fat Free Carnation® Evaporated Milk, increase baking time to 45-50 minutes. Variation: For lemon cheesecake bars, use lemon zest and juice instead of orange. Pattianne's "Christmas Kitchen"!

Recipe #15 Classic Pumpkin Pie pastry for 10-inch (25 cm) single-crust pie 1-3/4 cups [425 ml] pumpkin purée 1 cup [250 ml] packed brown sugar 2 [2] eggs 2 tbsp [30 ml] All Purpose Flour 1 tsp [5 ml] cinnamon 1/2 tsp [2 ml] ground ginger 1/2 tsp [2 ml] ground nutmeg 1/4 tsp [375 ml] ground cloves 1/2 tsp [2 ml] salt 1 can [370 mL] Regular or 2% carnation Evaporated Milk Preheat oven to 350°F (180°C). On floured surface, roll out pastry to 1/8-inch (3 mm) thickness. Fit pastry into 10-inch (25 cm) pie plate; press into bottom and up sides of plate. Trim overhang and flute edges. Whisk together pumpkin, sugar, eggs, flour, spices and salt in large bowl until smooth and well combined; gradually whisk in evaporated milk. Fill pie shell with evaporated milk mixture. Bake in bottom third of oven for 60 to 70 minutes or until set. Let cool completely on rack. **Filling can be split between two 9-inch (23 cm) frozen pie shells. Place filled pie shells on large baking sheet. Bake 40 to 45 minutes or until set. **Pies can be well covered in plastic wrap and refrigerated up to 3 days or frozen up to 1 week. **Garnish pie with pastry cutouts by rolling out pastry trimmings. Use cookie cutters to cut out shapes. Transfer to baking sheet; bake at 400°F (200°C) for 10 minutes or until golden. Pattianne's "Christmas Kitchen"!

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Recipe #16 Cappuccino Nog YUM! Eggnog and Cappuccino...You don't even need an espresso machine! 6 eggs, slightly beaten 2/3 cup granulated sugar 1/8 teaspoon salt 5 cups milk 2 teaspoons vanilla 2 cups hot espresso coffee 1 cup coffee liqueur or brandy 2 cups whipping (heavy) cream 2 tablespoons packed brown sugar Ground cinnamon Stir together eggs, granulated sugar and salt in heavy Dutch oven. Gradually stir in milk. Cook over low heat 15 to 20 minutes, stirring constantly, just until mixture coats a metal spoon; remove from heat. Stir in vanilla. Stir together coffee and liqueur. Gradually stir coffee mixture into egg mixture; keep warm. Just before serving, beat whipping cream and brown sugar in chilled large bowl with electric mixer on high speed until stiff. Gently stir 2 cups of the whipped cream into egg mixture. Pour into mugs. Top with dollops of remaining whipped cream. Sprinkle with cinnamon. Serve immediately. Immediately refrigerate any remaining nog. Makes: 16 servings (about 3/4 cup each) Make espresso coffee from instant espresso powder, or use any strong (regular or decaf) coffee. Nutrition Information: 1 Serving: Calories 250 (Calories from Fat 115 ); Total Fat 18 g (Saturated Fat 7 g); Cholesterol 120 mg; Sodium 90 mg; Total Carbohydrate 20 g (Dietary Fiber 0g); Protein 6 g Percent Daily Value*: Vitamin A 12 %; Vitamin C 0%; Calcium 12 %; Iron 2 % Exchanges: 1 1/2 Milk; 3 Fat From Kathy Bellingham WA U.S.A. Delicious! "Thankyou"! Kathy Pattianne's "Christmas Kitchen"!

Recipe #17 Alpine Mint Hot Chocolate 1 cup whipping cream 2 tablespoons powdered sugar 1 tablespoon unsweetened baking cocoa 1/4 teaspoon peppermint extract 6 cups milk 3 cups white vanilla baking chips 1/2 teaspoon peppermint extract Candy cane or crushed hard peppermint candy, if desired In chilled small bowl, mix whipping cream, powdered sugar, cocoa and 1/4 teaspoon peppermint extract with electric mixer on high speed until stiff peaks form. Cover and refrigerate until serving time. In 2-quart saucepan, heat milk just to simmering over medium-low heat - do not boil. Reduce heat to low. Add baking chips; stir constantly with wire whisk until melted and smooth. Stir in 1/2 teaspoon peppermint extract. Pour hot chocolate into cups or mugs. Top each serving with whipped cream. Garnish with candy cane for stirring, or sprinkle with crushed candies. From Kathy Bellingham WA U.S.A. "Thankyou"! Kathy Pattianne's "Christmas Kitchen"!

Recipe #18 Creamy Chocolate Almond Coffee 1/2 cup whipping (heavy) cream 2 teaspoons powdered sugar 1/8 teaspoon almond extract 4 scoops (about 1/4 cup each) chocolate ice cream 4 cups strong hot coffee Chocolate shavings or toasted sliced almonds, if desired In chilled small bowl, beat whipping cream, powdered sugar and almond extract with electric mixer on high speed until stiff peaks form. Place 1 scoop ice cream in each of 4 cups or mugs. Pour coffee over ice cream. Top with whipped cream. Garnish with chocolate shavings or almonds. Serve immediately. From Kathy Bellingham WA U.S.A. "Thankyou"! Kathy Pattianne's "Christmas Kitchen"!

Recipe #19 Carnation Caramel Latte Blender 1 can [370 mL] Fat Free Carnation® Evaporated Milk, hot 1 1/2 cups [375 mL] hot coffee 1/2 cup [125 mL] butterscotch chips Place ingredients in blender. Process until smooth and butterscotch chips are melted. Serve hot. Makes 4 servings. Pattianne's "Christmas Kitchen"!

Recipe #20 Mexican Coffee 1-1/2 cups coffee 1/2 cup heavy cream 4 teaspoonfuls chocolate syrup 3/4 teaspoonful cinnamon 1/4 teaspoonful nutmeg Begin with a fine dark brew of hot coffee. Stir the cream until it's thickened almost like whipped cream. Pour the chocolate syrup evenly into 4 warmed cups. Add the coffee to the chocolate syrup and blend well. Then, sprinkle on the cinnamon and nutmeg and top with cream. YUM! Pattianne's "Christmas Kitchen"!

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Recipe #21 Mincemeat Apple Crumb Pie pastry for single crust pie 2 cups peeled sliced apples 2 cups canned mincemeat 2 teaspoons lemon juice 1/2 cup brown sugar, firmly packed 1/3 cup sifted all purpose flour 1/4 cup butter or margarine 1/4 teaspoon mixed nutmeg and cinnamon Line 9 inch pie plate, with pie crust. Arrange apples and mincemeat in pastry, and sprinkle with lemon juice. Make a crumble topping by blending sugar, flour, butter and spices together until fat is well distributed. Sprinkle over apples. Bake at 425°F for 20 minutes. Reduce heat to 350°F and bake until apples are tender, about 20 minutes. Pattianne's "Christmas Kitcehn"!

Recipe #22 Delicious Christmas Squares Cooking time 5 mins Preparation time 15 mins 1 package (300 g) milk chocolate chips 1 can (300 ml) Eagle Brand condensed milk 2 tbsp (30 grams) butter or margarine 2 cups (500 ml) peanuts, unsalted 1 package (250 g) miniature marshmallows Cherries, cut into pieces (to taste) Melt butter with chocolate. Add the Eagle Brand milk. In a large bowl, combine peanuts, marshmallows and cherries. Add chocolate mixture to peanut mixture. Pour into a dish (33 cm x 23 cm) with wax paper at the bottom. Refrigerate for 2 hours. Remove from dish and remove the waxed paper. Cut into squares and enjoy. Makes 20. Pattianne's "Christmas Kitchen"!

Recipe #23 Cookie Surprise's Cooking time 10 mins Preparation time 15 mins Each cookie is a surprise as different ones contain different fillings: Caramilk, Oh Henry, etc. or use fruit! 1 cup butter 3/4 cup packed brown sugar 3/4 cup sugar 2 eggs 1 tsp vanilla 2-1/4 cup flour 1/3 cup cocoa 1 tsp baking soda About 3 chocolate bars (50g) of various types, cut into cubes Cream together butter, brown sugar and sugar. Mix in eggs one at a time, then vanilla. Sift together cocoa and baking soda. Stir into the existing mixture. (You can also omit the cocoa and then add a little more flour, or divide the dough in half to make half chocolate biscuits and half white cookies.) Let the dough stiffen in the refrigerator for a little while. Take a tablespoon of dough in the palm of your hand and widen the center to put a piece of chocolate in it. Close dough by rolling in the palm of your hand. (This is the surprise part!) Line cookie sheet with parchment paper. Bake cookies at 350°F for 8 to 12 minutes (depending on your oven) or until cookies flatten. Remove from oven and let cool on metal rack. Makes 12. Fruit Suggestions: strawberry, raspberry, etc. Pattianne's "Christmas Kitchen"!

Recipe #24 Bailey's Cream Blender Alcoholic Preparation time 10 mins This delicious recipe will keep for a month in the refrigerator. 1 can (300 ml) Eagle Brand condensed milk 1-1/4 cup (310 ml) of whiskey 1 cup (250 ml) 15% cream 3 eggs 1 tablespoon (15 ml) chocolate syrup Mix all ingredients in the blender until the mixture is smooth and the desired consistency. Pattianne's "Christmas Kitchen"!

Recipe #25 Magical Pumpkin Pie 1 uncooked pie crust (9-inch) 1-2/3 cup (420 mL) canned pumpkin puree or mashed pumpkin 1 can (300 mL) Eagle-brand milk 1 egg 1/2 tsp (2 g) salt 1/2 tsp (2 g) nutmeg 1/2 tsp (2 g) ginger 3/4 tsp (3 g) cinnamon 1/4 cup (65 mL) water Preheat oven to 375°F. In a large bowl, mix all the ingredients together. Pour the mixture into the pie crust and bake at 375°F for 50 to 55 minutes or until the blade of a knife inserted near the center of the pie comes out clean. Cool at least one hour in the refrigerator. From Lorraine Vancouver, B.C. Canada it's very good! "Thankyou"! Lorraine Pattianne's "Christmas Kitchen"!

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Recipe #26 Chocolate Kahlua Cake Cake Mix 1 chocolate cake mix (I use Pillsbury Plus) 1/2 c. vegetable oil 1 box instant chocolate pudding 4 eggs 3/4 c. strong instant coffee (made with 2 tsp. coffee with 1 c. water; cool before adding) 3/4 c. creme de cacao or Kahlua or coffee liqueur 1 c. sifted powdered sugar 2 tbsp. cooled coffee 4 tbsp. creme de cacao, Kahlua or coffee liqueur Combine first 6 ingredients and beat for 4 minutes. Grease and flour a tube pan. Bake at 350 degrees for 45 minutes. Check for doneness with a toothpick which must come out clean. Cool. Combine the following in a small bowl: 1 cup sifted powdered sugar, 2 tablespoons cooled coffee, 4 tablespoons creme de cacao, Kahlua or coffee liqueur; mix well. Use a short skewer to poke holes in top of cake and let this mixture drip in. It is not a glaze. Dust with confectioners' sugar for an attractive finish. Serve with your favorite ice cream. A chocolate lover's delight! Pattianne's "Christmas Kitchen"!

Recipe #27 Mint Cake Squares 1/2 cup butter 4 eggs 1 cup + 1 Tbsp flour 1 cup sugar 1 (1 lb.) can Hershey's syrup 1 tsp. vanilla Cream together butter and sugar. Add eggs, chocolate syrup, flour and vanilla. Mix together and bake in 13x9-inch pan at 350 degrees for 30 minutes. Cool completely. TOPPING #1: Mix together 2 cups powdered sugar, 1/2 cup softened butter, 2 tablespoons milk, 1 teaspoon peppermint extract. Add 4 drops of green food coloring. Spread evenly on cooled cake and refrigerate. Allow to cool long enough for topping to get firm. TOPPING #2: Melt 1 cup (6 ounces) chocolate chips with 6 tablespoons butter in double boiler. Cool. Pour over topping #1 and spread evenly. Cut into squares. Pattianne's "Christmas Kitchen"!

Recipe #28 Creme de Mint Cake Cake Mix 1 pkg. white cake mix or chocolate cake mix 3 tbsp. Creme de Mint (or 1/2 tsp. mint extract & green food coloring) 1 can Hershey's fudge topping 1 lg. container Cool Whip Green food coloring Bake cake according to mix directions. Cool. Spread cooled cake with fudge topping. Mix Creme de Mint into Cool Whip plus appropriate amount of green food coloring. Spread Cool Whip over fudge topping. Refrigerate. Pattianne's "Christmas Kitchen"!

Recipe #29 Marshmallow Creme Frosting Chocolate cake and marshmallow creme frosting the flavors of childhood. 1/4 cup Margarine or butter, softened 1 jar (7 oz) Marshmallow crème 1 tsp Vanilla 1 pkg (16 oz) Powdered sugar 1 - 2 Tbsp Milk, one Tbsp at a time Place margarine, marshmallow creme and vanilla in small bowl; beat on medium speed until well blended. Gradually add sugar, beating after each addition until well blended. Blend in 1 Tb of the milk. Add remaining 1 Tb milk if necessary for desired spreading consistency. Pattianne's "Christmas Kitchen"!

Recipe #30 White Snow Frosting 1/4 cup Shortening 1/4 cup Butter 1 Egg white 1/2 tsp Coconut extract 1/2 tsp Vanilla extract 2 cups Confectioners' sugar, sifted Combine shortening, butter, egg white and extracts in a medium mixing bowl. Beat at medium speed of an electric mixer until blended. Gradually add sifted sugar to cream mixture, beating at medium speed until frosting reaches spreading consistency. Pattianne's "Christmas Kitchen"!

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Recipe #31 Christmas Cheesecake Cookies Crust/Topping: 1/3 Cup melted butter 1/3 Cup packed brown sugar 1 Cup flour 1/2 Cup chopped walnuts Filling: 1-8oz. package or cream cheese 1/4 Cup sugar 1 1/2 tsp. vanilla 1 egg 2 Tbls. Milk Mix brown sugar, nuts and flour. Stir in butter. [Save approx 3/4 cup of this mixture for the topping.] Press the rest into a 8"square pan. Beat the cream cheese and sugar til smooth. Beat in the remaining ingredients. Pour over the crust and sprinkle the 3/4 Cup of reserved topping on top. Bake at 350 *F. for 25 minutes. Cool and cut into tiny squares. Pattianne's "Christmas Kitchen"!

Recipe #32 Filled Christmas Cookies 2 Cup granulated sugar 1/2 Cup shortening 2 eggs 1 Cup sour milk (you can sour 1 cup milk by adding 1 Tbls. cider vinegar) 1 Cup boiling water 2 tsp. baking soda 1/2 tsp. baking powder 1/2 tsp. salt 1/2 Cup cocoa 4 Cups all purpose flour Preheat oven to 400 º F. Cream shortening, add sugar then eggs (1 at a time). Sift dry ingredients. Add milk, water and flour mixture alternately to shortening and sugar mixture. Beat well. Drop on ungreased cookie sheet. Bake for 5-10 minutes (depending on size of cookie). When cool, put together with filling (below): **Filling: 1 Cup milk 5 Tbsp. all purpose flour 1/2 Cup margarine 1/2 Cup shortening 1 Cup confectioners sugar 1/2 tsp. salt 1 tsp. vanilla Boil milk and flour until thick and cool in refrigerator. Combine remaining ingredients and beat until fluffy. Add to cooled milk mixture. Spread between cookies just before eating. **Filling will not keep long if not refrigerated. Pattianne's "Christmas Kitchen"!

Recipe #33 Jan Hagel Cookies 1 cup butter 1 cup white sugar 2 cups all-purpose flour 1/2 teaspoon ground cinnamon 1 egg yolk 1 egg white 1/2 cup finely chopped walnuts Cream the butter and sugar. Add the egg yolk and beat thoroughly. (This should be very creamy.) Add the flour and cinnamon and mix well. Spread thinly on 1 1/2 cookie sheets. Press down mixture with fingers, then score with a fork. Brush on a film of egg white mixed with a little water. Sprinkle the nuts over the top. Bake 1/2 hour at 300 degrees F (150 degrees C). Remove from oven and cut into squares or oblongs. When cold, remove from cookie sheet. Pattianne's "Christmas Kitchen"!

Recipe #34 Rudolph's Kisses 1 cup margarine; softened 1 teaspoon vanilla 2/3 cup sugar 1 2/3 cup flour 1/4 cup coca 1 bag (9 oz) chocolate kisses Beat margarine, sugar and vanilla until creamy. In separate bowl, stir together flour and cocoa. Blend into other mixture, mixing well. Refrigerate for about 1 hour or until dough is easy to handle. Mold a scant tablespoon dough around each kiss, covering completely. Shape into balls, then bake at 350°F for 10 to 12 minutes or until set. Roll in powdered sugar. Makes 4 1/2 dozen. Pattianne's "Christmas Kitchen"!

Recipe #35 Peppermint Pound Cake Pound Cake Mix 1/4 cup butter 2 eggs, beaten 1/2 cup water 1/2 to 3/4 tsp. peppermint extract 1 (16 oz.) pkg. pound cake mix 12 drops red food coloring Mint fudge sauce Cream butter in a large mixing bowl; add eggs, one at a time, beating well after each addition. Add water and peppermint extract, beating well. Add pound cake mix, and beat at medium speed of an electric mixer 3 minutes, scraping bowl often. Drop red food coloring over surface of batter; stir gently just to swirl color. Bake at 350 degrees for 35 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes; remove from pan, and cool completely on wire rack. Serve with Mint Fudge Sauce. Yields 1 8-inch cake. Mint Fudge Sauce: 4 (1 oz.) squares unsweetened chocolate 3/4 cup milk 1 cup sugar Dash of salt 1/4 cup plus 2 tbsp. butter 2/3 cup finely crushed peppermint Combine chocolate and milk in the top of a double boiler. Place over simmering water and stir frequently until chocolate melts and mixture is well blended. Stir in sugar and salt; cook about 5 minutes or until sugar is slightly thickened. Remove from heat, and add butter; stir gently until butter melts. Serve warm or cool completely and spoon into decorative jars. Cover tightly and refrigerate up to 3 weeks. Yields 2 1/2 cups. Pattianne's "Christmas Kitchen"!

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Recipe #36 Chocolate Ho Ho Cake Cake Mix 1 box Moist chocolate fudge cake mix 1 cup Sugar 2/3 cup Vegetable shortening 1/2 cup Butter 5 oz. Evaporated milk 2 tsp Vanilla extract 1 can Chocolate frosting Prepare cake mix as directed on package in a 9x13-inch pan. Chill cake thoroughly. Prepare filling mixture by creaming together the sugar, shortening, and butter. Stir in evaporated milk and vanilla. Cream till light and fluffy. Spread over chilled chocolate cake. Refrigerate until set. Melt chocolate frosting in microwave 30 seconds (until runny). Pour over the cream topping of cake and spread lightly. Let cake set in refrigerator Pattianne's "Christmas Kitchen"!

Recipe #37 "OBAMA" CHOCOLATE CAKE Cream cheese mixture: 1 package (8 oz) cream cheese, softened 1 large egg 2 tablespoon sugar 1/4 cup Hazelnut-flavored coffee creamer Moist Chocolate Cake: 3/4 hot water 1 tablespoon Instant coffee powder 3/4 cup unsweetened cocoa powder 1/2 cup sour cream 1 tablespoon vanilla extract 1 1/4 cups all-purpose flour 1/2 tablespoon baking soda 1/2 teaspoon baking powder 2 sticks (1 cup) margarine,softened 1 1/2 cups sugar 3 large eggs 13 x 9 x 2 baking pan cooking spray wax paper Topping:(optional) store-bought sauce caramel, chocolate, raspberry) or canned pudding/pie filling raspberry, cherry, apple. Preheat oven to 350 degrees. Spray baking pan with cooking spray and you may line it with wax paper. Prepare Cream cheese mixture. Combine softened cream cheese, 1 egg and 2 tablespoons sugar in a small bowl . Beat with electric mixer until smooth and combined. Slowly beat in coffee creamer, continue mixing until smooth. Set aside. Prepare Chocolate Cake batter. In a small bowl, combine hot water, coffee powder and cocoa powder; stir until smooth. Add sour cream and 1 tablespoon vanilla to make a creamy chocolate mixture. Set aside. In another small bowl, combine together flour, baking soda and baking powder. In a large mixing bowl, cream margarine with sugar until light and fluffy. Add eggs, one at a time. Alternately add flour mixture with chocolate mixture. Pour half of cake batter into prepared pan. Drop spoons of cream cheese mixture. Repeat layers and run spatula through the cake batter and cheese mixture to make swirls. Bake 35 to 40 minutes until toothpick inserted comes out clean or top springs back when touched. Cool in pan in wire rack. To serve, cut into squares and top with sauce or pudding toppings. From Sandy Santa Rosa CA U.S.A. ("this is really delicous") Pattianne's "Christmas Kitchen"!

Recipe #38 Raspberry Cream Cheese Brownie Swirl 1 cup butter (2 sticks) 1 cup(s) baking cocoa 1 cup(s) sugar 1 jar(s)(10 ounces) seedless raspberry preserves 4 large eggs 1 teaspoon(s) vanilla extract 1 1/4 cup(s) all-purpose flour 1/4 teaspoon(s) baking soda Swirl Topping 1 package (8-ounce) cream cheese 1/3 cup sugar 1 large egg 1/2 teaspoon vanilla extract 1 cup raspberries Preheat oven 325°*F. Lightly spray 9" x 13" glass baking dish with nonstick cooking spray. In 2 to 3 quart heavy saucepan, melt butter on medium-low. Whisk in cocoa and cook until mixture bubbles. Remove from heat and whisk in sugar and raspberries. Whisk in the eggs and vanilla until thoroughly blended. In a large mixing bowl, stir together the flour and baking soda; add in the chocolate mixture, stirring just until blended. Pour half of the batter into baking dish and smooth top. With a mixer or food processor on medium speed, beat cream cheese, sugar, egg, and vanilla until blended. Fold in one cup of raspberries. Pour the raspberry cream cheese mixture over the top of the brownie mixture and smooth. Spoon the remainder of the brownie batter over the cream cheese, spacing evenly. Pull knife blade through the batter to swirl the topping. Bake 30 to 35 minutes or until toothpick inserted in center comes out almost clean with a few moist crumbs attached. Cool cake completely in pan on wire rack. Cut into 24 squares. Pattianne's "Christmas Kitchen"!

Recipe #39 Overnight Cinnamon Rolls II Easy! 3/4 cup raisins 20 frozen dinner rolls 1 cup brown sugar 1/4 cup instant vanilla pudding mix 1 tablespoon ground cinnamon 1/4 cup butter, melted Soak the raisins in warm water for 10 minutes; drain. Place the rolls in a lightly greased 10 inch Bundt pan or a 13x9 inch cake pan. In a medium mixing bowl combine the brown sugar, pudding mix and cinnamon. Sprinkle the soaked raisins and the cinnamon mixture over the rolls. Pour the melted butter over the rolls, cover with a clean damp cloth and let stand overnight at room temperature. In the morning, preheat oven to 350 degrees F (175 degrees C). Bake rolls for 25 minutes or until golden brown. Let cool in the pan for 5 minutes and then turn out onto a serving plate. Pattianne's "Christmas Kitchen"!

Recipe #40 Buttermilk Banana Bread #1 1/2 Cup butter, softened to room temperature 1 Cup granulated sugar 2 large eggs, beaten 1 Cup fresh buttermilk 2-1/4 Cups flour 1/2 teaspoon salt 2 teaspoons baking soda 1 teaspoon baking powder 1-1/2 c. mashed bananas (about 3 medium extra ripe bananas) 1/2 c. walnuts, finely chopped Preheat oven to 375 degrees. In a medium mixing bowl, cream the butter and sugar; add beaten eggs and mix well. Slowly stir in the fresh buttermilk and mix until fully incorporated. In a separate large mixing bowl, sift together the flour, salt, baking soda and baking powder. Add in the wet ingredients from the first bowl to the dry ingredients and mix well.Stir in the mashed bananas. Stir in the chopped walnuts. Pour into a greased and floured loaf pan. Bake at 375 degrees for 1 hour. Pattianne's "Christmas Kitchen"!

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Recipe #41 Buttermilk Banana Bread #2 4 cups all-purpose flour 4 tsp. baking powder 1 tsp. baking soda 1 tsp. salt 1/2 cup butter 1 cup granulated sugar 4 large eggs 4 medium ripe bananas, mashed 1 cup fresh buttermilk 2 tsp. vanilla 1 cup pecans or walnuts, chopped Preheat oven to 350 *F. Mix the flour, baking powder, soda, and salt, and put aside. It's important to mix the dry ingredients separately. In large bowl of an electric mixer, cream the butter and sugar, and beat until fluffy. At low speed, add the eggs and mashed bananas. At low speed, add the buttermilk alternately with the flour mixture. After each addition, beat just until all the ingredients are fully incorporated. Add the vanilla and nuts, and mix at low speed only until all the nuts are incorporated. Don't overbeat at any time or the bread will be too dry. Pour the batter into two greased loaf pans. Bake for 55 minutes to 1 hour until a toothpick inserted in the middle of the loaf comes out dry. Cool on a rack. These loaves keep quite well for up to 5 days at room temperature or 3 months in the freezer. Makes 2 loaves. Pattianne's "Christmas Kitchen"!

Recipe #42 Heavenly Chocolate Mousse Bars Cookie Mix 1 pouch (1 lb 1.5 oz.) Betty Crocker® sugar cookie mix Butter and egg called for on cookie mix pouch 1 cup semi-sweet chocolate chips 1 package (8 oz) cream cheese, softened 1 cup whipping cream 1 cup semi-sweet chocolate chips 1/2 cup whipping cream Make cookie dough as directed on package. Spread in bottom of ungreased13x9-inch pan. Bake at 350°F 12 to 15 minutes or until light golden brown; cool. Microwave 1 cup chocolate chips uncovered on High 1 to 2 minutes or until melted. In medium bowl, beat cream cheese with electric mixer until smooth. Beat melted chocolate into cream cheese. Beat 1 cup whipping cream with electric mixer on high speed until stiff peaks form. Fold whipping cream into chocolate-cream cheese mixture until well blended. Spread over cooled cookie base. Cover; refrigerate 1 hour or until set. Microwave 1 cup chocolate chips uncovered on High 1 to 2 minutes or until melted. Whisk or stir in 1/2 cup whipping cream until blended. Spoon warm chocolate mixture over mousse; spread evenly. Refrigerate 30 minutes or until set. Nutrition Information: 1 Bar: Calories 180 (Calories from Fat 110); Total Fat 12g (Saturated Fat 7g, Trans Fat 1g); Cholesterol 30mg; Sodium 85mg; Total Carbohydrate 17g (Dietary Fiber 0g, Sugars 11g); Protein 1g Percent Daily Value*: Vitamin A 6%; Vitamin C 0%; Calcium 0 From Dianne White Rock, B.C. Canada "Thnakyou"! Dianne Pattianne's "Christmas Kitchen"!

Recipe #43 Chocolate Rum Cheesecake For the crust: 1 1/4 cups graham cracker crumbs 1 tablespoon granulated sugar 4 tablespoons (1/2 stick) unsalted butter, melted For the filling: 6 oz bittersweet baking chocolate 1/4 cup rum (I used dark rum) 1 lb cream cheese 3/4 cup superfine sugar 1/2 cup sour cream 1 tablespoon vanilla extract 4 extra-large eggs Position a rack in the center of an oven and preheat to 325 degrees. Butter a 9-inch springform pan and cover the outside with aluminum foil, shiny side out. In a mixing bowl, combine the graham cracker crumbs and granulated sugar and stir to mix. Add the melted butter and stir until blended. Press the mixture evenly into the bottom and halfway up the sides of the pan. Refrigerate until ready to use. In a small saucepan over low heat, combine the chocolate and rum and melt, stirring often, about 1 minute; set aside. In the bowl of an electric mixer, beat the cream cheese until smooth and fluffy. Gradually add the superfine sugar and continue beating until blended. Then beat in the sour cream and vanilla extract. Add the eggs one at a time, beating well after each addition. Remove the bowl from the mixer and set it over a pan of simmering water but not touching the water. Warm the mixture, stirring constantly, until completely smooth and very creamy, 2 to 3 minutes. Pour 1 1/3 cups of the batter into another bowl and set aside. Add the chocolate mixture to the remaining batter and whisk until blended. Set the bowl back over the simmering water and stir until creamy and smooth. Pour the chocolate batter into the prepared pan. Gently pour the plain batter over the top and make swirls in the batter with a fork. Bake until the cake is set around the edges and the center is still a little loose, 45 to 50 minutes. Cool to room temperature, remove the rim from the pan and refrigerate overnight. Serves 10 to 12. Pattianne's "Christmas Kitchen"!

Recipe #44 Christmas Berry Mocha Fudge 1/4 pound butter 12 oz. can of evaporated milk 3 1/2 cups of sugar 1 heaping tablespoon of instant coffee 10 ounces Hershey's Raspberry chocolate chips 2 ounces (2 squares) bittersweet chocolate 7 ounces marshmallow cream 1 teaspoon vanilla In a heavy saucepan melt the butter. Add evaporated milk, sugar, and coffee. Bring to a rolling boil, stirring constantly until the temperature reaches 235 degrees F. Remove from heat and add raspberry chocolate chips and the bittersweet chocolate. Stir the mixture until all ingredients are melted. Add the marshmallow creme and stir until blended. Stir in the vanilla. Pour into a lightly greased 9 X 13 inch pan. Cut in bite sized squares when cooled. Pattianne's "Christmas Kitchen"!

Recipe #45 Avocado Holiday Cake Avocados are the good fat used in this unusual and tasty fruitcake for the holidays or any day. May be made as a sheet cake or as loaves. 1 egg, slightly beaten 1/2 cup mashed avocado 1/2 cup buttermilk or sour milk 1 cup chopped pecans 1 cup chopped candied cherries 1 cup chopped candied pineapple, optional 2 cups sifted all-purpose flour 3/4 cup sugar 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt Preheat oven to 350 degrees F. Mix egg, avocado, buttermilk, pecans, cherries, and pineapple. Sift together remaining ingredients into a large bowl. Pour avocado mixture into flour mixture. Mix only until flour is moistened. Do not overblend. Pour into a well-greased 9 x 13-inch pan or 3 small 4 x 7-inch loaf pans. Fill slightly more than 1/2 full. Bake 1 hour, or 45 minutes if using small pans. Cool on rack. 24 servings Pattianne's "Christmas Kitchen"!

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Recipe #46 Holiday Apple Crumb Tart Dough: 6 ounces (1-1/2 sticks or 3/4 cup) butter 2 ounces 10x sugar (7 tablespoons powdered sugar) 1/2 teaspoon salt 1 Egg 1 tablespoon Milk 1/2 tablespoon Vanilla 2 Cups Flour Crumb Topping: 1 cup flour 1 cup Light Brown Sugar (packed) 1 cup walnuts 3-4 oz melted butter Apple Filling: 5 Granny Smith Apples 1 teaspoon Cinnamon 1/2 teaspoon Nutmeg 1/4 teaspoon Allspice 1/4 teaspoon Ginger 1/4 teaspoon Cloves 1/4 cup Currants 1/3 cup Walnuts 1 tablespoon Sugar 2 tablespoons Light Brown Sugar (packed) 1 ounce (2 tablespoons) butter Dough: In an electric mixer with the paddle attachment cream the butter and sugar until smooth. the egg, milk and vanilla and scrape the sides of the bowl. Mix until smooth. Add all of the flour and salt. Mix until dough is formed. Refrigerate before rolling out. Crumb: In a large bowl mix together flour and sugar with a fork or your hands. Add the chopped walnuts. Add the melted butter and mix with a fork. Filling: Peel, core and dice apple into 1/2 inch chunks. Add all the spices, sugars, walnuts and currants to the apples. Melt the butter in a pan at medium heat and cook the apples for 6-8 minutes. Remove from pan and let cool. Assembling the Tart: Roll out the dough to fit in pie plate (either one 9-inch tart pan or six 4-1/2 inch tartlet pans). Add apples to the dough. Sprinkle with crumb mixture. Bake at 375 degrees for 30-40 minutes. Makes Six 4-1/2 inch tartlets. Serve it warm with caramel ice cream and caramel sauce. Pattianne's "Christmas Kitchen"!

Recipe #47 RECIPE HERE Pattianne's "Christmas Kitchen"!

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Recipe #56 RECIPE HERE Pattianne's Country KItchen

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Recipe #61 RECIPE HERE Pattianne's Country Kitchen

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