Recipes for the holidays

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      Eggnog Cheesecake Recipe


      1 cup finely ground cashews
      1 cup crushed graham crackers (14 squares)
      1/2 cup sugar
      1/2 cup butter, melted


      4 packages (8 ounces each) cream cheese, softened
      1 cup sugar
      1 tablespoon rum (optional)
      1 teaspoon vanilla
      1/4 teaspoon ground nutmeg
      3 eggs
      1-1/2 cups dairy eggnog
      Cashews for garnish (optional)

      In medium bowl, stir together ground cashews, cracker crumbs and
      sugar. Drizzle with butter, toss until mixed and press onto bottom
      and 1-1/2 inches up sides of 10-inch springform pan. Set aside.

      In large mixing bowl, beat cream cheese with electric mixer on medium-
      high speed 3 to 4 minutes or until light and fluffy. Gradually beat
      in sugar, beating 2 to 3 minutes or until mixture is smooth, scraping
      sides of bowl. Reduce speed to medium, beat in rum (if using),
      vanilla and nutmeg. Add eggs, all at once; beat on low speed until
      just combined. Stir in eggnog.

      Pour filling into crust-lined pan and place in shallow roasting pan.
      Bake at 350° F. 45 to 50 minutes or until center appears nearly set
      when pan is lightly shaken. Cool 15 minutes on wire rack. Loosen
      crust from sides of pan and cool 30 minutes. Remove sides of pan and
      cool completely. Cover with plastic wrap and refrigerate up to 2
      days. Garnish with cashews, if desired.

      Serves 16.

      Sugar Free Recipe Section

      Sugar-Free Lemon Cream Pie


      1/2 C ground nuts (macadamias or walnuts)
      2 packets Splenda
      1/4 C bake mix
      3 T melted butter

      1/2 Pint (8 fl oz) heavy cream
      1 package sugar-free Lemon Jell-o
      3/4 C water
      1 packet Splenda

      How to Prepare:

      Chop nuts in a food processor, or by hand. Try to get as fine a
      grind as possible without turning them to butter. Combine nuts, bake
      mix, and Splenda in a bowl. Add in melted butter and blend until you
      have a crumbly mixture that will hold its shape if pressed together
      (you may not need the entire 3 T of butter).

      Grease a pie dish (7-8″ works best), and pour in crust mixture.
      Press firmly into the bottom and sides of the pan, coming up the side
      about 2″. Bake this in a 300 F Degree preheated oven for about 10-14
      minutes, until it just barely begins to darken (careful – don’t
      overbake). Remove from oven and cool.


      Heat 3/4 C water in a small saucepan. When boiling, add the
      package of Jell-o. Stir to dissolve completely, then take off heat.
      Chill until the Jell-o liquid is cold, but not starting to set (about
      20 mins in the refrigerator).

      Pour 3/4 C of heavy cream into a chilled bowl (the other 1/4 C
      will be whipped for a topping, but this is to be done just before
      serving). Beat until very stiff peaks form. Add the chilled Jell-o
      liquid to the whipped cream. Beat for a few seconds, just enough to
      fully mix. Pour the filling into the cooled pie crust and spread to
      form an even top. Place in the refrigerator and chill for at least 3

      Just before serving, beat the remaining 1/4 C of heavy cream,
      adding Splenda to taste. Cut the pie into pieces and serve with a
      dollop of whipped cream.

      ~~~ Homemade candy Recipe ~~~

      Cedar Crest Peppermint Stick Ice Cream Cake Recipe

      1 box (16 oz.) white angel food cake mix
      1 1/2 gallon peppermint stick ice cream, softened 10 to 15 minutes
      1 can (12 oz.) evaporated milk
      2 C. sugar
      3 squares (1 oz. each) unsweetened baking chocolate, chopped
      1 t. vanilla extract
      Red and green peppermint candy, broken into pieces

      Move oven rack to lowest position in oven. Preheat oven to 350° F.

      Wash and dry 10 x 4-inch angel food (tube) pan. Follow directions for
      making angel food cake according to package directions. Cool cake
      completely before removing from pan. Run knife around edges of pan
      and remove cake from pan. Place cake on large plate upside down.
      Remove any large crumbs from sides and top of cake.

      Using sharp knife, remove 1-inch layer from top of cake. Scoop out
      center from cake, leaving walls and bottom about 1 inch thick. Spoon
      ice cream into cake. Replace top. Put covered cake in freezer until
      ice cream is frozen again (2 hours or overnight).

      Prepare hot fudge sauce by mixing together evaporated milk, sugar,
      chocolate and vanilla in heavy saucepan. Bring to simmer over low
      heat and cook 5 minutes. Remove from stove and let cool slightly.
      Drizzle warm sauce over individual servings of cake and top with
      broken pieces of peppermint stick candies.

      Makes 12 to 16 servings.

      Note: For a shortcut, substitute prepared hot fudge sauce in a jar
      for homemade sauce.

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