Cranberry Bars Adapted from Vegetarian Times Makes one 8x8 pan Ingredients: For the Crust: 1/2 cup unsalted butter, softened1/4 cup sugar1 cup all-purpose flour1/4 teaspoon salt For the Filling: 1 lb. fresh or frozen cranberries1/2 cup water3/4 cup fat-free or low-fat sweetened condensed milk 3 large egg yolks Directions: Preheat oven to 350°F. Line an 8x8 pan with aluminum foil or parchment paper (this will help with removing the bars later). In a medium bowl, mix together the softened butter, flour, sugar, and salt until combined (mixture will be crumbly). Press into the bottom of the prepared pan. Bake for 15 minutes at 350°F, until crust is firm and starting to turn golden brown around the edges. Let cool on a wire rack. Reduce oven temperature to 300°F. Meanwhile, bring cranberries and water to a simmer in a medium saucepan. Reduce heat to medium and cook 10 minutes, or until berries have burst and are tender. Let cool, then blend in a blender until smooth.Strain mixture through a sieve. You should end up with about 1 cup of smooth cranberry purée. Transfer purée to bowl, and whisk in condensed milk and egg yolks until smooth. Pour mixture over cooked crust, and bake in 300°F oven for 25-28 minutes, until filling is set. Cool at room temperature, then chill in refrigerator for at least one hour before cutting into bars or hearts, if desired.
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Fun With Santa Cookies Recipe INGREDIENTS 1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies1/4 cup all-purpose flourAdditional 1/4 cup all-purpose flour1 cup vanilla creamy ready-to-spread frosting (from 1-lb container)Red food color (liquid or paste)Miniature candy-coated chocolate baking bits and/or chocolate chips DIRECTIONS 1. Heat oven to 350ºF. In large bowl, break up cookie dough. Stir or knead in 1/4 cup flour until well blended. Remove half the dough, and refrigerate remaining dough until needed. Sprinkle 2 tablespoons flour onto work surface. With floured rolling pin, roll out dough 1/4 inch thick. 2. With cookie cutters, cut dough into 2 1/2-inch rounds, ovals, stars and half moon shapes (see shapes in photo). On ungreased cookie sheets, place shapes 2 inches apart. Repeat with remaining half of dough and flour. 3. Bake 6 to 8 minutes or until light golden brown. Immediately remove from cookie sheets to cooling racks. Cool completely, about 15 minutes. 4. In small bowl, mix 1/2 cup of the frosting and food color until well blended and desired red color. Decorate each cookie to look like Santa with red frosting, white frosting and baking bits.
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Egg Nog {Cooked}Ingredients:3 1/2 cups milk1 1/2 teaspoons pure vanilla extract1 teaspoon ground cinnamon1 cinnamon stickgenerous pinch of ground clove6 egg yolks3/4 cup granulated sugar1 cup rum (optional)1 cup heavy cream1/4 teaspoon nutmegDirections:Over low heat combine milk, vanilla extract, cinnamon, cinnamon stick and clove in a medium saucepan. Slowly rise the heat to bring to a slow boil (it takes about 7 minutes to bring to a boil.) Once starting to boil take off heat and let the cinnamon stick seep for 2 minutes, then take out.In the bowl of a standing mixer combine egg yolks and sugar. Whisk together until pale and fluffy. With the mixer on low, pour the hot milk mixture into the egg yolks (tempering the yolks) whisk until well incorporated. Pour the mixture back into the saucepan and heat on med/med-low for about 5 minutes, continually stirring, until thickened and creamy.  Do not let it boil, or the nog will curdle.Stir in the rum, heavy cream and nutmeg and refrigerate over night. When ready to serve garnish with a sprinkle of cinnamon.
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Bat and Cat Cookies INGREDIENTS: 1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies 1 container (1 lb) vanilla creamy ready-to-spread frosting Orange gel food color Black string licorice 32 green miniature candy-coated semisweet chocolate baking bits 1 tube (0.68 oz) black decorating gel 24 miniature semisweet chocolate chips DIRECTIONS: Heat oven to 350°F. Make and cool cookies as directed. Remove 1/2 cup of frosting; tint remaining frosting with orange gel food color. Frost 8 cookies with white frosting. Frost 8 cookies with orange frosting. Place remaining orange frosting in food-storage plastic bag, and cut small hole in 1 corner. For bats, use white-frosted cookies. Place 1-inch spiral of string licorice in center of each cookie for body. Pipe wings on sides of body with orange frosting. For eyes, attach 2 green baking bits onto body of each with frosting; squeeze a dot of black decorating gel in middle of each eye. Place 2 miniature chocolate chips on each for ears. For cats, use orange-frosted cookies. Unroll and separate string licorice; place pieces of string licorice on cookies to look like ears and whiskers. Attach 2 green baking bits to each for eyes and 1 miniature chocolate chip for nose.
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