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A Christmas Potpourri

Combine the juniper, rosebuds, bay leaves, cinnamon chips, cloves, and cones in a big ceramic bowl. In a separate dish, mix the oils with the orrisroot. Stir this mixture into the first one and put into a closed container to mellow for a few weeks, stirring occasionally. Place the potpourri in a dish and scatter the roses blossoms and cinnamon sticks on top.
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Antlers

Cut each glove into 2 sections, making a straight cut through the palm between the middle & ring finger. Start with 3 fingered sections. Turn inside out. Stitch the cut edges together. Turn right side out. Stuff fingers with fiberfill, making sure they are packed tight & leaving a short section at the cuff unstuffed. Wrap cuff tightly around headband. Pin in place to the stuffed part of the glove. Using double thread, stitch the cuff to the glove, pulling thread tightly so antlers stand up. Repeat with other glove. Paint. Make bows from ribbons & stitch onto base of antlers. Stitch a few bells in center of bows.
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Boozey Rich Eggnog From A Cooked Base

FOR BASE: In a heavy medium-sized saucepan, barely boil the milk with the vanilla bean, which has beens split lengthwise, scraped with the back edge of a knife and added to the milk--seeds, pod, and all (if using vanilla extract, you'll add it after eggnog base has cooked).
Meanwhile, place a large fine-mesh strainer over a bowl set in a large bowl of ice.
Beat the yolks and sugar together in the top of a double boiler, by hand or with electric beaters, until thick and smooth, about 1 minute. Whisk in the hot vanilla milk. Cook in the double boiler set over simmering water, stirring constantly all around the bottom and corners with a rubber or wooden spatula. In time, foam will subside. The eggnog base is done when it coats a wooden spoon without bare spots, 12 to 15 minutes.
Immediately pour through strainer, stirring to cool. When cool to the touch, slowly whisk in all liquors (if using vanilla extract instead of vanilla bean, add this now, too). Store eggnog base in refrigerator overnight or up to three days, to ripen.
TO COMPLETE EGGNOG: At serving, remove vanilla bean and pour eggnog base into a large punch bowl.
Beat egg whites with 3 tablespoons sugar to stiff peaks; fold into eggnog mixture. Beat cream to stiff peaks and fold it in, too. Let some lumps of the cream and egg whites float on surface. Sprinkle with nutmeg. Serve immediately, using a ladle.

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Buche de noel

Have ready: clean lint-free dish towel and cookie sheet larger than jelly roll pan. Preheat oven to 400; prepare 10"x15"x1" jelly roll pan by greasing it, lining bottom and sides with wax paper, and greasing wax paper. Bring eggs to room temperature and separate. Mix flour, baking powder, and salt; set aside. Beat yolks until thick and pale. Gradually add 6T sugar, beating well after each addition. Mixture should fall in thick ribbon when beaters are lifted. Add vanilla and beat again. With clean dry beaters, beat egg whites until foamy. Gradually add remaining sugar, beating constantly, until whites stand in firm, glossy, moist peaks. Fold 1/3 whites into yolk mixture to lighten it, then fold remaining whites in too. Gradually fold dry ingredients into egg mixture; fold in gently but thoroughly. Spread batter evenly in prepared pan, making sure to get it into the corners. Put pan into oven immediately. Bake 10-12 minutes, just until cake is golden on top and tester comes out clean. Do not overbake. Remove from oven; working quickly, cover jelly roll pan FIRST with clean towel, then with inverted cookie sheet. Turn over pan, towel, and sheet to turn out cake. Remove jelly roll pan; peel off wax paper. Slide towel and cake onto counter; cake is wrong side up. Cut off any crisp edges, fold one end of towel over short end of cake, and roll cake in towel. Place rolled cake seam side down on wire rack or cookie sheet to cool completely. CHESTNUT BUTTERCREAM FILLING: combine sugar, egg yolk, salt, vanilla, and cream; beat for 8 minutes at medium speed. Without washing beaters, cream butter until light. Add yolk mixture a little at a time, beating well after each addition. Gradually add powdered sugar, beating well after each addition. Set basic buttercream aside. Puree chestnuts with butter, cream, and powdered sugar. Stir chestnut puree into buttercream, blending thoroughly. If necessary, thin with a little more cream to bring to very spreadable consistency. MOCHA SILK FROSTING: powder instant coffee by placing in plastic bag and crushing with rolling pin. Mix together sugar, cocoa, and coffee. Add remaining ingredients and beat for 1 minute at medium speed. If necessary, add a little more cream to make frosting easy to spread. Unroll cooled cake, leaving it on towel; don't worry about the cake looking deflated, it will perk up soon. Spread 1/2 c frosting evenly over cake, all the way to the edges. Spread 2 c filling over thin layer of frosting, pushing generous amount into curved end. Roll up again, without towel but using it to help roll. Place cake, seam side down, on cake plate or tray. Remove any excess villing from ends and seam edge. Refrigerate for 1 hour to firm filling. Trim and discard (or eat!) a thin slice from one end of chilled cake; cut and reserve wedge from other end. Spread a small amount of filling on top center of cake and press reserved wedge on it to make the "knothole." Frost entire cake with remaining frosting, building frosting up around sides of "knothole." Do NOT cover knothold top! Work frosting as far under roll as possible. Repeatedly draw narrow metal spatula lengthwise through frosting to simulate rough texture of bark. Snip pieces of angelica into leaf shapes and cut glace cherries in half to make log decorations. Keep cake refrigerated until serving; it is much easier to slice when cold and firm. Before serving, surround cake with holly and cranberries.
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Candy Cane Rolls

In a large mixing bowl, dissolve yeast in warm water. Add warm milk, sugar, shortening, salt, egg and 2 cups flour; beat until smooth. Stir in cherries. Add enough of the remaining flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rest for about 10 minutes. Divide dough into half. Roll each half into a 12x7-inch rectangle. Cut twelve 1-inch strips from each rectangle. Twist each strip and place 2-inches apart on greased baking sheets, shaping one end like a cane. Cover and let rise until doubled, about 45 minutes. Bake at 375øF for 12-15 minutes or until golden brown. Cool completely. Combine confectioner\'s sugar and milk; frost rolls.
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Chocolate Chip Cookie Wreath

Preheat oven to 375 degrees; line 4 cookie sheets with foil and lightly grease the foil. In a large bowl with an electric mixer on medium speed, beat the brown sugar, shortening, milk and vanilla extract until well blended. Beat in the egg. In a medium bowl, combine the flour, salt and baking soda. With a spoon, stir into the shortening mixture just until blended. Stir in the chocolate chips and pecans. Divide the dough into quarters; divide each quarter into 12 pieces. Roll each piece into a 1-inch ball. Arrange the balls on the cookie sheets almost touching to form an 8-inch circle. Flatten the balls slightly with your fingers. Repeat with the remaining balls to make 3 more wreaths. Bake one cookie sheet at a time for 12 to 14 minutes, or until the wreaths are lightly browned. Do not overbake. Cool completely before removing from the cookie sheet.
Meanwhile, prepare the icing. In a small bowl with the mixer on medium speed, beat the powdered sugar, shortening, milk and corn syrup until smooth. If too thick, thin with a little milk; if too thin, add more powdered sugar. The icing may be covered and refrigerated for up to 1 week. Makes 1 1/2 cups. Spread or pipe the icing over the cooled wreaths. Cut the red and green candies as needed for flowers and leaves. Place in clusters around the wreath. Makes 4 wreaths.

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Christmas Candy Molds

Prepare a saucepan with cooking spray. Add sugar, corn syrup, and water. Bring to a boil; stirring constantly until sugar dissolves. Cook to hard-ball stage or until 300 degrees on candy thermometer. Remove from heat; add extract and food coloring. Cool to 200 on candy thermometer. Meanwhile, spray inside of Christmas molds well with cooking spray. Using a wooden spoon, push cooled mixture into molds. Working fast. Cool until firm.
Per serving: 155 Calories; 0g Fat (0% calories from fat); 0g Protein; 41g Carbohydrate; 0mg Cholesterol; 25mg Sodium

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Christmas Conserve

In saucepan, combine cranberries, finely chopped oranges, undrained pineapple, crushing some of the cranberries with potato masher; cook over medium heat for 15 min. Stir in finely chopped apricots and pectin crystals; bring to full rolling boil over high heat. Stir in sugar. Bring to full rolling boil over high heat; boil for 1 1/2 minutes. Remove from heat; stir and skim off foam. Ladle into sterilized jars, leaving 1/4 inch headspace. Process in boiling water bath for 5 minutes. Makes 8 cups.
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Christmas Eve Salad

Pomegranate seeds Mayonnaise or salad dressing Milk
Remove crown of fresh pineapple. Peel pineapple and remove eyes; quarter and remove core. Cut pineapple into chunks. (Or drain canned pineapple.)
Peel oranges; section over a bowl to catch juice. Peel and slice bananas. Core and slice apple. Toss apple and banana with orange sections and orange juice.
Drain fruits; arrange with pineapple chunks, sliced beets, jicama and sugar cane on large lettuce lined platter. Sprinkle with peanuts and pomegranante seeds. Thin mayonnaise or salad dressing with a little milk to make drizzling consistency. Pass with salad. Makes 6 to 8 servings.

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Christmas Scent

Combine all ingredients in a kettle or saucepan. Bring to a boil. Reduce heat and simmer for as long as desired. Check water level frequently and add more as needed. Mixture may be stored in refrigerator and re-used.
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Christmas Spiced Tea

Mix together all the ingredients and store in air-tight container. ADD 2 HEAPING teaspoons for each mug of boiling water for tea.
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Christmas Wreaths

Melt marshmallows and oleo in double boiler; add vanilla and coloring. Stir in whole cornflakes while warm, drop on foil and shape into wreaths. Trim with red hots and silver decorations; keep cool or refrigerate. Yield: 1 1/2 dozen cookies.
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Cinnamon Ornaments

Drain the moisture from the applesauce for 10 or 15 minutes (or longer if necessary) by putting it in a colander or strainer which you've lined with a coffee filter (or something similar). Pour the whole container of cinammon into a bowl and add just a little applesauce at a time; stir; keep adding but check carefully each time; until you have a VERY STIFF dough. Roll out the dough between two sheets of waxed paper until it's around a quarter inch thick, then cut it with cookie cutters. Make holes in the dough cutouts with drinking straws. Put the cookies in a very low oven (only about 175-200 degrees F) for several hours; watch carefully so they don't burn (if they start to, lower oven). Or you can air-dry them for several days, turning them over carefully each day. When COMPLETELY DRY, put ribbons thru the holes and hang on the tree.
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Christmas Tree Coffee Cake

Soften yeast in lukewarm water. (Use warm water for dry yeast.) Pour scalded milk over sugar, salt and butter. Cool to lukewarm. Stir in 1 cup flour and eggs. Add softened yeast and oats. Combine 1/4 cup flour and candied fruits; stir to coat fruits evenly with flour. Add to dough; mix well. Stir in enough more flour to make a soft dough.
Turn out on lightly floured board or canvas; knead until smooth and satiny, about 10 minutes. Round dough into ball; place in greased bowl; brush lightly wtih melted shortening. Cover and let rise in warm place until double in size, about 1 hour.
Punch dough down; cover; let rest 10 minutes. Divide dough in half. From one half, pinch off 17 pieces of dough; shape to form balls. Arrange balls in the shape of a Christmas tree on greased cooky sheet. Brush lightly with melted butter. Repeat with other half of dough. Cover; let rise in warm place until nearly double in size, about 1 hour.
Bake in preheated moderate oven (375 F.) about 20 minutes. Decorate with confectioners' sugar frosting and candied citron.

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Cranberry and Orange Sauce

Put all the ingredients in a large saucepan. Stir over medium heat until sugar is dissolved. Increase heat, cover and let boil until cranberries burst, stirring occasionally, about 8 minutes.
Transfer mixture to bowl. Cover and refrigerate until cold (the sauce will thicken when cooled). The sauce can be made 4 days in advance. Store sauce in the refrigerator.

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Egg Nog

Beat egg yolks until thick and pale yellow. Add sugar to yolks and beat adding milk and 1 quart of heavy cream. Add bourbon, rum and cognac while stirring. Beat the other quart of heavy cream and egg whites seperately and fold into the mixture and add nutmeg on top. Makes 4 1/2 litres.
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Dark Fruitcake

THE DAY BEFORE combine all dried fruits, nuts and zest in a mixing bowl. Add the candied ginger and the spices and toss well to mix. Add molasses and liquids and mix well. Cover and let stand overnight at room temperature. When ready to bake, preheat oven to 275F. Grease 4 (9-by-5-by-3-inch) loaf pans, line them with waxed paper and grease the paper. Coat lightly with flour. Sprinkle 1 cup flour over fruit mixture and stir it. Combine the remaining 3 cups of flour with baking powder, baking soda and salt and sift them together on a sheet of waxed paper. Cream the butter, add the brown sugar and beat well. Add eggs, 2 at a time, beating well after each addition. Add the vanilla. Add all dry ingredients and beat until batter is blended and smooth. Pour batter over fruit, mix well until everything is coated with batter. Divide batter among loaf pans, filling to 1/2 inch below top. Bake for 2 hours. Don't worry if they crack on top. Cakes are done when a straw inserted in the center comes out clean.
Makes 4 Cakes.

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Fortune Christmas Cooky Tree

Wrap cookies in the squares of saran wrap enclosing the fortune slips on the bottom. Close with fine wire on the bottom of the cooky.
After tying, cut saran wrap close to cooky, leaving just enough to pin on tree.
Cut 4" lengths from the white ribbon. Starting at lower corner of tree, place a white ribbon loop and a red Fortune Christmas cooky on the tree with a straight pin stuck in on the diagonal. Pin another white loop on the other side.
For the second row, pin on a white loop, a pink cooky, a white loop, another pink cooky and another white loop.
For the third row, pin on a green tailored bow the size of the space on the tree.
Continue placing cookies and ribbons in this manner until the tree is completely covered.
Finish edge of tree with loops of green ribbon.

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Gingerbread House Dough

In a 5 qt pan, heat shortening, sugar and molasses on low, stirring constantly until sugar is dissolved. Remove from heat; add cinnamon, baking soda and salt. Stir in flour, 1 cup at a time, until dough can be formed into a ball. Using remaining flour, lightly flour a wooden board. Turn dough onto the board; knead until even in color and smooth (not crumbly or dry), adding more flour if needed Form into a log. Cut into 5 equal pieces; wrap in plastic wrap.
Cut patterns out of paper or cardboard. Line a baking sheet with foil and lightly grease the foil. Lay a damp towel on counter; place prepared pan on towel (to prevent slipping). Unwrap one portion of dough. Using a very lightly floured rolling pin, roll out dough directly on baking sheet to a 15x10-1/2" rectangle about 1/4" thick. position patterns at least 1/2" apart on dough as shown. Cut around patters with a sharp knife or pizza cutter; remove patterns. Remove dough scraps; cover and save to re-roll if needed. Bake at 375 degrees for 10-14 minutes or until cookie springs back when lightly touched. Remove from oven; immediately replace patterns on dough. Cut around the edges to trim off excess cookie. Cool 3-4 minutes or until cookies begin to firm up. Carefully remove to a wire rack; cool. Repeat with remaining dough and patterns.

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Holiday Crescent Rolls From Pillsbury

Unroll dough; separate into 8 triangles. Combine remaining ingredients; spread evenly over each triangle. Roll, place and bake Crescents as directed on package label.
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