Eggnog Bread:

3-3 ½ cups flour

¼ cup sugar
½ teaspoon salt
1 pkg. yeast (1/4 ounce)
½ teaspoon ground nutmeg
1 ¼ cups eggnog
¼ cup butter
½ cup dried cranberries

1 cup powdered sugar

1-2 tablespoons eggnog
¼ teaspoon vanilla

Stuffed Mushrooms!
Orange Julius!
Glü hwein!

Pecan Puffs:

½ cup butter, room temp.

2tbsp gran sugar
1/8 tsp salt
1 tsp vanilla
I cup pecans, ground
1 cup cake flour
Powdered sugar

300˚- greased cookie sheets. Mix butter, sugar. Stir in salt and vanilla. Sift cake flour,
stir in nuts and mix with butter mixture. Roll into marble size balls. Bake 45 min.
While hot roll in powdered sugar. Cool. Roll again.

Touchdown Taco Dip:

1 can refried beans

1 pkg. cream cheese, softened
1 cup sour cream
2 tbsp taco seasoning
2 garlic cloves, pressed
2 oz. cheddar cheese, shredded ½ cup
½ cup olives, chopped
 1 medium tomato, chopped

Tortilla Chips

350˚. Spread refried beans on bottom of pan 8”. In bowl combine cream cheese, sour
cream, and taco seasoning. Press garlic into bowl and mix well. Spread over beans.
Shred cheese over top. Bake 15-18 min. or until hot. Chop olives. Sprinkle tomato,
olives.

Reuben Dressing:

I cup mayo.
¼ cup chili sauce
1 Tbsp. minced yellow onion
1 Tbsp. minced parsley
1Tbsp heavy cream
½ tsp. dry mustard
½ tsp Tabasco
Pinch sugar
Pinch salt

In a bowl, combine all ingredients and whisk until well blended. Refrigerate.

Sauerkraut Rye Bread:

¾ cup plus 1 Tbsp water

2 Tbsp Molasses
2 Tbsp. butter
1 cup kraut (drained and chopped)
1 Tbsp caraway seed
2 Tbsp brown sugar
1 ½ tsp salt
1 cup rye flour
2 cup white flour
Yeast

Spicy Gingerbread:
1 cup flour
½ tsp cloves
¾ tsp cinnamon
½ tsp powdered mustard
1/8 tsp salt
¾ tsp baking soda
½ tsp coffee powder
½ cup brown sugar
6 tsp molasses
 1 egg
1 egg white
2 ½ tbsp melted butter
2 ½ tbsp grated ginger
2 tbsp prunes (baby)
¼ cup boiling water

325˚ Whisk dry together (bowl #1) Mix soda and coffee. (bowl #2) Mix brown
sugar, molasses, eggs, butter, ginger, prunes, in mixer. Stir in dry ingredients(#1)
Pour boiling water into bowl #2, then stir into batter. Bake 25-30 min. in 8” round.