This recipe is my oldest son, Jet Paul's favorite Christmas treat that I make! He will be asking for these no matter what - EVERY CHRISTMAS! So....I hope ya'll enjoy these as much as he does. They are so pretty and they're really pretty easy to make - but most of all, they are wonderful! These require a glass of ice cold milk!

SCANDINAVIAN ALMOND BARS

From the files of Saundra Carriker

1/2 cup butter

1 cup sugar

1 egg

1/2 tsp almond extract

1 3/4 cups all purpose flour

2 tsp baking powder

1/4 tsp salt

1/2 cup sliced almonds

2 T milk

1 cup powdered sugar

1/4 tsp almond extract

1/4 cup milk

Preheat oven to 325 degrees.

In a medium bowl, cream butter and sugar. Add egg and almond extract; mix until fluffy. Stir in flour, baking powder and salt; mix well.

Divide dough into 4 pieces and roll each one into a log about 12 inches long. Place 2 logs per cookie sheet about 4 to 5 inches apart. Flatten each roll by hand until it is about 3 inches wide. Brush flattened roll with milk and sprinkle with sliced almonds.

Bake in a preheated oven 12 to 15 minutes or until edges are slightly browned. While the cookies are still warm, cut them crosswise at a diagonal, into slices about 1 inch wide. When cool, drizzle with almond icing.

Almond icing: in a small bowl, mix powdered sugar, almond extract and milk till smooth then drizzle over the cookies.

Happy Holidays!

Saundra

SWEET POTATO BALLS

This is a little different twist to your usual Sweet Potatoes that are served every holiday. Try this and let me know what you think! These are delicious when you serve with turkey or ham and all the other holiday trimmings!

SWEET POTATO BALLS

From the Files of Saundra Carriker

4 large sweet potatoes

2/3 cup packed brown sugar

2 T orange juice

1 tsp orange zest

1/2 tsp freshly grated nutmeg

2 cups shredded coconut

1/2 cup granulated sugar

1 tsp cinnamon

8 large marshmallows

Bake the potatoes until tender, then peel and mash them - I always bake the potatoes the day before I want to use them. Stir in the sugar, orange juice, zest, and nutmeg. Toss the coconut with the sugar and cinnamon. Press mashed potatoes around each marshmallow, then roll the balls in the coconut mixture. Bake at 350 degrees for 15 to 20 minutes. Be sure to watch these the last few minutes in the oven. The marshmallows will expand and could possibly cause the potato balls to burst open.

Happy Holidays!

Saundra

PARTY OYSTER CRACKERS

Store this recipe in air-tight containers - these are great by themselves or with your favorite soup.

PARTY OYSTER CRACKERS

20 oz oyster crackers

1 pkg Hidden Valley Ranch dressing mix

1 1/4 cup vegetable oil

1 tsp dried dill weed

1/2 tsp garlic salt

Mix oil and ranch dressing mix. Add dill weed and salt. Pour over crackers and mix well. Put in shallow pan and bake at 250 degrees for 1 hour. Stir every 15 minutes. Drain and cool on paper towels.

Happy Holidays!

Saundra Carriker

Black Eyed Pea Dip

Great to serve with assorted chips and crackers.

BLACK EYED PEA DIP

From the Files of Saundra Carriker

4 cups canned black eyed peas

4 jalapeno peppers

1 T pepper sauce

4 oz can green chilies

dash garlic powder

10 oz sharp cheddar cheese, grated

1 stick margarine

Mix peas, peppers, pepper sauce, chilies and garlic powder in large sauce pan. Add cheese and margarine and heat over medium heat, stirring constantly, until bubbly.

Happy Holidays!

Saundra

QUICK FRUIT SALAD

My apologies for not posting more already - It is very busy in my world, trying to work, get ready for the holiday and trying to get all of the presents wrapped! But this is a quick fruit salad and is delicious! Enjoy.

Quick Fruit Salad

From the Files of Saundra Carriker

1 can cherry pie filling

1 can Eagle Brand condensed milk

1 can (8 oz) crushed pineapple, drained

1 carton (8 oz) Cool Whip

2 T lemon juice

Combine all ingredients and chill. Yum-Yum!

Happy Holidays!

Saundra

7-LAYER DIP

This recipe is a good standard to keep around for WHENEVER.....it's great for any party, any weekend, and especially during Bowl games when it's cold outside and there's a good game on TV.

7-LAYER DIP

1 can (16 oz) refried beans

1 T taco seasoning mix

1 cup Sour Cream

1 cup salsa

1 cup shredded lettuce

1 cup Mexican Style shredded cheese

1/2 cup chopped green onions

2 T sliced pitted ripe olives

Mix beans & taco seasoning mix. Spread onto bottom of 9-inch pie plate

Layer remaining ingredients over bean mixture; cover. Refrigerate several hours or until chilled.

Serve with tortilla chips or assorted crackers.

Happy Holidays!!!

Saundra

RUM GLAZED SHORTBREADS

These cookies have just enough rum in them to be a favorite holiday cookie!

RUM GLAZED SHORTBREADS

1 3/4 cups all-purpose flour

1 cup butter, softened

1/2 cup powdered sugar

1 teaspoon vanilla

Heat oven to 350 degrees. Combine all ingredients in large bowl and beat at low speed, scraping bowl often, until well mixed.

Shape the dough into 1/2 inch balls. Place 1 inch apart onto ungreased cookie sheet; flatten balls with bottom of glass. Bake for 13 to 16 minutes, or until lightly browned. Cool completely.

GLAZE

1 cup powdered sugar

1 T butter, softened

1/2 tsp rum extract

1 to 2 T hot water

1/2 cup chopped pecans

Stir together powdered sugar, butter, rum extract and enough hot water for desired glazing consistency in small bowl. Spread onto cookies; sprinkle with chopped pecans.

Happy Holidays!!

Saundra

FLAVORED BUTTERS

These are quite simple to make and great to put into a decorative jar to give family and friends. Enjoy!

FLAVORED BUTTERS

ALMOND-PEACH BUTTER

1/2 cup butter, softened

1/3 cup peach preserves

1/2 tsp almond extract

1/2 tsp confectioners sugar

HONEY-ORANGE BUTTER

1/2 cup butter, softened

1/4 cup honey

2 Tablespoons orange marmalade

CINNAMON-MAPLE BUTTER

1/2 cup butter, softened

2 Tablespoons maple syrup

1/2 tsp ground cinnamon

STRAWBERRY BUTTER

1/2 cup butter, softened

1/3 cup strawberry preserves

1/2 tsp lemon juice

1/2 tsp confectioners sugar

For each flavor of butter, whip butter with electric mixer in a small bowl until smooth and fluffy; gradually add remaining ingredients. Store in an airtight container in refrigerator. Yield: four flavored butters about 3/4 to 1 cup each. Fits nicely into 4 oz jar.

Happy Holidays!

Saundra

PEANUT BUTTER FUDGE

I'm going to try and catch up on postings since I promised a recipe a day throughout the holidays. I went out of town last Friday so I got behind a little. I'm posting the easiest Fudge recipe that I've ever made. It's for Peanut Butter Fudge - I don't remember whose recipe it was, I just remember that one of the boys who lived with us when we were houseparents at Hendrick Home brought this home. He'd eaten it at a girlfriend's house and asked her mom to write it down for him. I've had it ever since - it is delicious and easy to make! That young man, Berry Huffman, brought this recipe to me when he was around 14 years old. He's now 34 and has been blessed with a beautiful wife and 3 beautiful children - the best thing is that he turned out to be a great person and we still love him to this day. So....thanks, Berry, for the recipe, but thanks most of all for allowing us to be a part of your life! There is never a time that I make this recipe, that I don't think of Berry.

Peanut Butter Fudge

From the Files of Saundra Carriker

1 cup sugar

1 cup brown sugar, packed

1/2 cup milk

1 1/2 cups peanut butter (12 oz jar)

Mix sugars and milk; Heat just to rolling boil. Remove from heat and stir in peanut butter. Pour into buttered 8" or 9" pan.

Happy Holidays!

Saundra

Margaret Turnerhill's Pound Cake

I call this Margaret Turnerhill's Pound Cake because she shared this recipe with me probably 25 years ago. She was an employee at Hendrick Home for Children for many years and part of that time I was lucky enough to become a friend of Margaret's. She was always full of wisdom and great advice. I miss her so much and would love to sit down and have another conversation with her. I believe she got this recipe from someone who grew up at the Home, but I don't know who. However, it is a delicious recipe. Enjoy!

Margaret Turnerhill's Pound Cake

From the files of Saundra Carriker

3 sticks butter

3 cups sugar

3 cups cake flour

8 oz cream cheese

1 Tablespoon almond extract

6 eggs

Cream butter and cream cheese with sugar. Add eggs and flour alternately. Add almond extract and mix well.

Pour into greased and floured pan. Bake 1 hour in moderate oven. (I always do 350 degrees)

Happy Holidays!

Saundra

Rum Cake

I've made this rum cake for years - and let me tell ya!! It's pretty good - you will want to share this with friends during the holidays:

Rum Cake

Saundra Carriker

1 cup chopped pecans or walnuts

1 - 18 1/2 oz yellow cake mix

1 - 3 3/4 oz Jelllo vanilla instant pudding

4 eggs

1/2 cup cold water

1/2 cup Wesson oil

1/2 cup dark rum

Grease & flour a bundt pan, then sprinkle nuts in bottom; mix the next 6 ingredients, pour over the nuts and Bake at 325 for 1 hour.

Glaze:

1/4 pound of butter

1/4 cup water

1 cup sugar

1/2 cup rum

Melt butter, stir in water, sugar and boil 5 minutes - add rum and pour carefully over cake so that it soaks it all up.

Happy Holidays!

Saundra