Listed below are a selection of Holiday recipes we have complied from family, friends, emailed from readers, and other sources. Only some of these have been tested by this writer, therefore use your common (cooking) sense and enjoy!

Have a favorite holiday recipe? A special tip you would like to share? EMAIL them to us!

Directions:
1. Put chocolate mixture into mini-muffin cups. Add 1 tsp. of cream cheese mixture per mini muffin cup. Fill each cup 2/3 full. Bake at 350' for about 20 minutes. (makes about 4 dozen)

Thanks to Pam and Dick Jones, Medford, NJ.

Rinse turkey, pat dry. Place turkey pieces in a large skillet. Add enough water to cover turkey. Add sliced onion and bouillon granules. Bring mixture to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or till turkey is tender and no longer pink.

Remove turkey; cover and keep warm. Reserve the poaching liquid. Strain liquid and reserve 1/2 cup; discard remaining liquid. Return reserved liquid to skillet. Add cranberry-orange relish, lemon juice, honey, cornstarch, and salt. Cook and stir till mixture is thickened and bubbly. Cook and stir 2 minutes more. Arrange tenderloins on a serving platter; spoon sauce over turkey. If desired, serve with hot cooked long grain and wild rice. Makes 4 servings. (Better Homes and Gardens)

Whip eggs and superfine bar sugar together until sugar is dissolved. Add liquor (try apricot or other flavored brandy instead of vodka). Whip well. Add light cream. Break up ice-cream small and add 1/2 ice-cream and 1/2 whipped cream and stir in well. Float remaining ice-cream and whipped cream on top. Grate fresh nutmeg and cinnamon over top lightly. Serve with butter cookies. Yield: about a gallon

Whipped Cream
Chill bowl and beater. Whip 1 qt heavy cream till tracks show. Add 4 oz sifted 10x sugar. Add 1/2 oz Virginia DareVanilla. Continue beating, add Gran Marnier slowly while beating if you are adding it. Whip to medium soft peaks. Makes the 3 qt's required.

Chocolate Version
Use Double dark chocolate ice-cream. Add 6-8 oz (about a cup) of Gran Marnier to the whipped cream with the vanilla slowly. Or add a pint of Gran Marnier or Sabra Orange Chocolate liqueur instead of the vodka. Garnish with chocolate curls or grated dark chocolate. NOTE: Be sure to have a Happy Holiday and New Year by not driving after drinking

Preheat oven to 350°F. Lightly butter eight 3/4-cup custard cups or soufflé dishes. Melt butter in heavy small skillet over medium heat. Add shallots and poblano chili; sauté until chili is tender, about 3 minutes.

Puree corn in processor. Add half and half and next 6 ingredients. Using on/off turns, process until mixture is smooth. Transfer to large bowl. Add crabmeat and chili mixture; stir to blend. (Can be made 8 hours ahead. Cover; chill.)

Divide custard among prepared cups. Sprinkle 1/2 tablespoon cheese over each. Place cups in large roasting pan. Pour enough hot water into pan to come halfway up sides of cups.

Bake until custards are set in center and knife inserted into center comes out clean, about 50 minutes. Serves 8. - Bon Appétit, November 1997

The traditional way is to mix all dry ingredients on a board using your hands, rubbing and sifting them until well mixed. Make a mound and put a hole in the center. Pour oil and water in center and make into a dough. Kneed the dough for about 1 minute.

1.Put all the dry ingredients in a bowl if you must, and mix well. Add the oil and water and make a dough, kneed for 1 minute or so.

2.Place dough in a greased, use oil, 9" pan. Bake in a pre heated oven at 350 for 1 hour. remove and allow to cool.

The Honey Syrup

1.In a pot over medium high heat cook honey, water, lemon juice and zest. Allow to reduce by 1/4 .

2.Place cake in a shallow plate and with a fork, make holes all over the top of the cake. Pour the warm syrup over the cake and allow to sit 1 hour before serving.
From: foodstop.com