1. Preheat oven to 350 degrees.
2. Beat eggs and sugar until thickened and light, about 7 minutes.
3. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes.
4. Mix in butter and vanilla.
5. Mix in flour just until combined.
6. Stir in cranberries.
7. Bake in 9X13 until light brown about 40-50 minutes.
8. Top with Orange Glaze.

1. Preheat oven to 350F.
2. Arrange crackers close together on foil- or parchment-lined baking sheet.
3. Melt butter and brown sugar together in saucepan. Cook, stirring constantly until it boils, them boil for 2 minutes. Pour over graham crackers. Bake 6-7 minutes or until sugar mixture is bubbly.
4. Remove from oven and sprinkle chocolate chips on top. Let sit a few minutes until chocolate is melted, then spread chocolate evenly. Top with optional nuts (or whatever). Let sit for 2 hours before cutting.

I found this recipe among some of my Dad’s old files (he passed away in 2013). This was a special family treat that he often made around the holidays. I think he wrote the document I found for my niece, and he even included his picture in the title . I’ve left the wording just as he wrote it. A great way to remember him…

To a 2 qt. sauce pan¹ place the following:

• 2 cups sugar
• 2 gobs of peanut butter²  
• ¼  teaspoon of salt.

Mull the sugar, peanut butter and salt thoroughly until the two are completely mixed.

Add the following to the saucepan and stir together³.

• ½ cup of milk
• ⅓ cup of Karo syrup.

Cook the mixture over light heat until it starts to boil and then continue until the soft ball stage is reached. (238º F).  Occasional stirring is okay but shouldn’t be required.  (A pan with poor heat distribution will require stirring in  order to minimize the amount of charring.)

Remove the sauce pan from the heat and start to cool by submerging the  lower portion in a sink previously filled with cold water.

Add the following to the saucepan:

• ¼ stick of butter
• 1 tsp. of vanilla extract.

Continue cooling by submerging the  lower portion in the sink previously filled with cold water with continued beating.  Do not stop beating until the fudge starts to thicken but don’t wait too long.  Then pour the fudge into a previously buttered pan large enough to hold the fudge at the desired thickness.

Set aside to cool.  After it becomes cool it can be cut to appropriate sized squares.  Cleaning the saucepan with the spoon is best left for the kids to enjoy, but adults have been known to join the fun.  Give everybody their own spoon.

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1 – The saucepan needs to be heavy aluminum or have a bottom which has good heat conduction.  Otherwise the fudge will form a char while cooking (which also tastes good).

2 – A gob of peanut butter is a variable quantity and is about as  much peanut butter as it will scoop up (probably a little over a quarter cup).

3 – It’ s easiest to first add the milk to a measuring cup, then fill the cup almost to the seven ounce line with the syrup and, then stir together before adding to the mix.

1. Heat oven to 350F. Grease bottoms only of 2 loaf pans, 9x5x3, or 3 loaf pans, 8.5 x 4.5 x 2. (Or muffin tins). Mix shortening and sugars. Add eggs, pumpkin and water. Blend in flour, cocoa, baking powder, baking soda, salt, cinnamon and cloves. Stir in apple, nuts and craisins.
2. Pour into pans. Bake until wooden pick inserted in center comes out clean, about 60 – 70 minutes.
3. Cool slightly. Remove from pans. Cool completely before slicing. To store, wrap and refrigerate no longer than 10 days. Freezes well.

1. Preheat oven to 350°F. Line a baking sheet with parchment paper or a Silpat liner. In a large bowl, sift together flour, sugar, cocoa, baking soda, and salt. In a separate bowl, whisk together eggs and vanilla. With an electric mixer, beat the eggs and melted butter into the dry ingredients. Stir in the cranberries and almonds.
2. Turn the dough out onto a floured surface. Flour your hands so that the dough won’t stick to them, and divide the dough into 3 equal 8x2x3/4-inch logs. Place one log on the baking sheet and bake 24 minutes or until firm and dry to touch. Remove from oven.
3. Reduce oven to 325°F. Transfer baked log to a cutting board. Using a serrated knife, cut the log diagonally into 1/2-inch-thick slices. Place slices, cut side down, on the baking sheet. Bake about 10 minutes or until dry and dark. Transfer to racks; cool. Repeat with the other two logs.
4. Melt the white chocolate in the microwave or over a double boiler. Dip each biscotti into the chocolate, at an angle, coating the end. Return to a cooled baking sheet and chill about 20 minutes or until chocolate is set.

1. Bake almonds 10 minutes at 350°F, let cool, then roughly chop.
2. Cream sugar, molasses and butter. Add eggs, mix in one at a time. Add minced ginger.
3. Mix flour, baking powder, cinnamon, nutmeg, ground cloves and all spice. Add flour mix into butter and eggs mix, one third at a time. Add Almonds. (At this point sometimes it is helpful to refrigerate dough for several hours to make it more easy to form into logs.)
4. Turn out onto a well-floured board, and divide into two portions. With floured hands, shape into logs about 9-11 inches long, 2 inches wide and 1/2 inch high, and transfer to a greased and floured baking sheet. Bake until golden brown and firm to the touch in the center, 25 to 30 minutes. Remove from oven, and let stand until cool enough to handle.
5. On cutting board, cut logs on diagonal into 1/2-inch-thick slices. Return pieces cut side down to baking sheet. Re-bake 15-18 minutes. Cool on wire rack. Store in airtight container.

1. In a medium bowl, sift the flour, cocoa, baking powder, and salt onto a piece of parchment or wax paper. Set aside. In a mixer, beat the butter and sugar until fluffy, about 2 to 3 minutes. Add eggs and vanilla, and mix until combined. On low speed gradually add the flour mixture and mix until incorporated. With a wooden spoon, mix in the nuts. Add the melted chocolate and milk and stir to combine well.
2. Preheat the oven to 350º. Roll dough into 1½ inch logs and refrigerate until firm, about 30 minutes or more. Cut logs into 1 inch slices and roll in confectioners sugar. Transfer to an ungreased cookie sheet and bake until golden around the edges, about 10-12 minutes. Cool on wire racks.

1. On a sheet of waxed paper, stir together flour, baking powder and salt. In large bowl, with mixer at medium speed, beat butter, ½ cup sugar, and powdered sugar until creamy. Beat in vanilla, lemon zest and juice until blended. Reduce speed to low and beat in flour mixture just until combined. Divide dough in half. Shape each half into 6 inch long log. Wrap each log in waxed paper and refrigerate dough overnight.
2. Preheat oven to 350º. Keep remaining log refrigerated, cut 1 log into scant ¼ inch slices. Place slices, 1½ inches apart, on ungreased large cookie sheet. Sprinkle lightly with some of remaining 2 tablespoons sugar. Bake 12 minutes or until lightly browned at edges. Cool on cookie sheet on wire rack 2 minutes. With wide spatula, transfer to wire rack to cool completely. Repeat with remaining dough and sugar.

1. Sift together flour, confectioners sugar and salt in large mixer bowl. Add the shortening, vanilla and chopped nuts. Using low speed of an electric mixer, mix all ingredients until just blended.
2. Roll dough on floured counter into 1½ inch cylinders. Refrigerate for at least 30 minutes until firm enough to slice.
3. Preheat oven to 350º. Line cookie sheets with parchment paper. Remove dough from the refrigerator and slice into 3/8 inch thick slices. Place cookies on prepared cookie sheets.
4. Bake cookies at 350º for 10 minutes. Cookies should be white; if they turn brown, reduce the cooking time.