December Recipes of the Month
Here is a trio of
great recipes that you could incorporate into your Holiday menus. The grape
salad comes from my sons friend Diana, the cookies from Karen M. (We sampled
them at our Quilt Show), and the last from an internet group.
Grape Salad
Mix
together :8 oz sour cream, 8 oz cream cheese, 1/2 c Splenda, 1 tsp vanilla
Stir in:
4 lbs grapes (cut in half)
Topping:1
c brown sugar1 c pecans (sprinkle on top)
1 1/2 C sugar 1/2 C soft margarine/butter
1 tsp vanilla 2 eggs
2 1/4 C flour 1/2 C unsweetened cocoa
1 tsp cream of tarter 1/2 tsp baking soda
1/4 tsp salt 2 T. sugar
2 tsp cinnamon
Heat oven to 400. In large bowl, cream sugar and margarine until light and fluffy; blend in vanilla and eggs. Lightly spoon flour into measuring cup; level off. Blend flour, cocoa, cream of tartar, baking soda and salt into creamed mixture.
Pineapple
Upside Down Cake
3 Tablespoons butter 1
Teaspoon baking soda
3/4 Cup brown sugar 1
Teaspoon cinnamon
5 peach halves canned 1
Teaspoon ground ginger
5 cherries 1/4 Teaspoon ground cloves
1/3 Cup butter 1/4 Teaspoon salt
1 egg 1/2 Cup
light molasses
1 1/4 Cups flour 1/2
Cup boiling water
Whipped topping
In an 8 by 8 inch-baking pan, melt 3 tablespoons butter. Add 1/4 cup brown
sugar and blend. In hollow of each peach half, place a cherry. Invert peach
halves in pan at corners and center. Cream butter and remaining 1/2 cup brown
sugar. Add egg and beat well. Sift together flour, baking soda, cinnamon,
ginger, cloves and salt. Combine molasses and water and add alternately with
dry ingredients to creamed mixture. Pour mixture carefully over fruit. Bake 45-50
minutes or until done. Let stand 5 minutes on cake rack. Invert over serving
plate and remove pan. Serve warm with whipped topping.