MARRY CHRISTMAS TO ALL! (my 500th post...)

PEAR PRESERVE

INGREDIENTS:
4 large pears , cored and sliced,
1-1/2 lb sugar,
1/2 cup fresh lemon juice,
1-1/2 teaspoon vanilla extract;
DIRECTIONS:
In a large cooking pot, layer the pears, lemon juice and sugar. Continue until all the pears, lemon and sugar are used. Allow to sit four hours. This will draw the juice out of the pears. There will be plenty of liquid without having to add water.
Stir gently and bring to a slow boil. Lower heat and continue to boil gently for an hour.
Stir in vanilla extract; remove from heat.Using a slotted spoon, ladle the pears slice into the sterile jars. Fill with pear syrup. You might have some syrup left over but this is good on ice cream , pancakes or tea.

CARAMEL APPLES - FOR DECORATION PURPOSE ONLY -

"THE SWEETEST THING" - PEARS -

SNOWFLAKE COOKIES WITH CHOCOLATE ICING - CHRISTMAS COOKIES 2009 -

STRAWBERRY CRINKLE COOKIES - CHRISTMAS COOKIES 2009 -

INGREDIENTS:
1 box Strawberry Cake Mix,
1 egg,
1/3 cup vegetable oil,
powder sugar;
DIRECTIONS:
Combine Cake Mix, egg and oil. Form 1-1/2 in. balls. Roll in powder sugar to coat. Bake at 350 F for 18 to 2o minutes.
Enjoy!

SNOWFLAKE COOKIES - CHRISTMAS COOKIES 2009 -

INGREDIENTS:
1/2 cup (1 stick) unsalted butter, softened,
1/2 cup sugar,
3 oz. cream cheese,
1/4 cup light corn syrup, (or honey),
1 egg,
1/2 teaspoon vanilla extract,
2-1/2 cups flour,
1 teaspoon baking powder,
1/4 teaspoon salt,

ICING :
For 1 cup powder sugar add 2 tablespoons water or milk.

"TWO LITTLE STARS" - CHRISTMAS COOKIES 2009 -

INGREDIENTS:
1/2 cup (1 stick) unsalted butter, softened,
1/2 cup sugar,
3 oz. cream cheese,
1/4 cup light corn syrup, (or honey),
1 egg,
1/2 teaspoon vanilla extract,
2-1/2 cups flour,
1 teaspoon baking powder,
1/4 teaspoon salt,
1/4 cup powder sugar,
1/3 cup your favorite jam,
1 spoon butter softened;
DIRECTIONS:
Beat butter, sugar, cream cheese, corn syrup (honey), egg and vanilla in a large bowl with electric mixer until creamy. Stir in flour,baking powder and salt until well blended. Form dough into ball; wrap in plastic wrap and flatten. Refrigerate about 2 hours or until firm.
Preheat oven to 350 F. Lightly grease cookie sheets. Roll out dough, working with one small portion at a time, to 1/4 in. thickness on floured surface with lightly floured rolling pin. Keep remaining dough wrapped in refrigerator. Cu dough with 2-1/2 star cookie cutter. Place 2 inches apart on prepared cookie sheets.
Bake 8 to 10 minutes or until edges are lightly browned. Let cookies stand on cookie sheets 1 to 2 minutes before removing to wire racks to cool completely.
Pair stars with a mixture of 1/3 cup jam and 1 spoon butter. Dust with powder sugar.
Enjoy!

MINT CHOCOLATE VANILLA CAKE WITH CHOCOLATE BUTTER CREAM

SHRIMP AND HOMEMADE FRENCH FRIES WITH GARLIC AND FRESH PARSLEY