EGGNOG RUM CAKE

1/2 cup butter, softened
1 cup eggnog
1/4 cup rum or use 1/4 cup more of the eggnog with 1 teaspoon rum flavoring
1 tsp ground nutmeg
2 tsp vanilla
3 large eggs
1 package (18.25 ounces) white cake mix

Grease and flour a 12-cup Bundt cake pan.
Heat oven to 325°.
Beat butter until light; beat in eggs and eggnog and rum or rum flavoring.
Add vanilla, nutmeg, and cake mix; beat slowly to combine, then beat on high speed for 2 minutes.
Spoon into the prepared baking pan.
Bake for 35 to 45 minutes, or until a cake tester or wooden pick comes out clean when inserted in the middle of the cake.
Cool in the pan on a rack for 15 minutes.
Invert the cake onto a serving tray and cool completely before frosting or dusting with powdered sugar.

FAVORITE FRUITCAKE

3 cups flour
1 1/2 cups sugar
2 tsp. salt
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. nutmeg
1 cup orange juice
1 cup oil
4 eggs
1/4 cup dark corn syrup

2 cups golden raisins
1 pound candied mixed fruit
2 cups pecan halves

Preheat oven to 275 degrees.
Line two loaf pans with foil and spray with cooking spray.
Combine all ingredients (EXCEPT FRUITS AND NUTS) in a large mixing bowl. Mix on low until combined then beat for 3 minutes on medium-high, scraping bowl occasionally.
Stir in fruits and nuts.
Divide mixture into prepared pans.
Bake 2 1/2 - 3 hours or until toothpick inserted comes out clean. Cover with foil the last hour of baking to prevent over-browning, if necessary.
Brush with glaze. (Recipe follows)
Wrap in plastic wrap and store in the refrigerator.

Glaze: (optional)
1/2 cup sugar
1/2 cup water

Boil sugar and water together about 10 minutes. Cool then brush over cooked fruitcakes.

SANTA BROWNIE

(RECIPE POSTED BY SHEILA BELL MCKAY)
Use mini brownies, butter cream icing or whip cream with pepermint flavoring or cream cheese icing

SUPREME CHRISTMAS EGGNOG

(RECIPE POSTED BY CAROLE WESTLAKE) 

Great centrepiece for a crowd

In a large punch bowl combine the following:

12 Egg yolks
1 c sugar

Beat together and slowly add:
13 oz brandy
26 oz Barardi white rum or rye
2 c light cream

Blend well and chill for at least one hour or overnight then add:
12 egg whites beaten till stiff
3 c whipping cream beaten

Sprinkle with grated nutmeg
Enjoy!

STRAWBERRY SANTA

EGGNOG

(It is the best I have ever tasted)

6 eggs, separate the yolks from the whites
1 cup sugar
2 cans evaporated milk
1/2 gallon milk (8 cups)
nutmeg (opt)
whatever whiskey you choose if you want to spike it

Mix yolks and sugar. Set aside
Add milks and *simmer* for about 15 minutes.
Add egg yolks and sugar mixture and *simmer* for about 3 (yes 3) hours. Stirring often. Add nutmeg if you want.
Beat egg whites until stiff and fold into mixture. Serve with or without whiskey. If you have any left overs, refridgerate them and just microwave when ready to enjoy

CINNAMON ORNAMENTS

3/4 cup applesauce

1 bottle (4.12 ounces) McCormick® Cinnamon, Ground (or 1 cup plus 1 TBSP generic cinnamon- go to H&H near Somerset or a bulk foods place)

Supplies needed:
Cookie cutters
Drinking straw
Colorful ribbon

1. Preheat oven to 200°F. Mix applesauce and cinnamon in small bowl until a smooth ball of dough is formed. (You may need use your hands to incorporate all of the cinnamon.) Using about 1/4 of the dough at a time, roll dough to 1/4-inch to 1/3-inch thickness between two sheets of plastic wrap. Peel off top sheet of plastic wrap. Cut dough into desired shapes with 2- to 3-inch cookie cutters. Make a hole at top of ornament with drinking straw or skewer. Place ornaments on baking sheet.

2. Bake 2 1/2 hours. Cool ornaments on wire rack. (Or, to dry ornaments at room temperature, carefully place them on wire rack. Let stand 1 to 2 days or until thoroughly dry, turning occasionally.)

3. Insert ribbon through holes and tie to hang. Decorate with opaque paint markers, found in arts and crafts stores, if desired.

SALT DOUGH ORNAMENTS

(made those with my daughter Julie to give as x-mas presents, was a lot of fun)

4 cups flour
1 cup salt
1 1/2 cups hot water

Dissolve salt in hot water. Add flour. To make colored dough, add coloring or glitter before adding flour.
Knead dough well until consistency of sugar cookie dough.
Roll out to 1/4 inch thickness on floured surface. Cut into shapes. Place on baking sheets. Bake 250'F for 20 minutes.
Cool. Bake again 20 minutes. Cool and paint.
Let dry overnight.

CHRISTMAS ORANGE POTPOURRI

This smell really nice while it's simmering on the stove... really puts you in the Christmas spirits. :))

2 cinnamon sticks
10 whole cloves
1 bay leaf
1 lemon, sliced
1 orange, sliced
Water to cover

Place in pot and set on the stove top to low.
Add more water as water evaporates.