Holiday Treats

1. Wassail

By Terry L. Chapman

1/2 cup sugar

4 cups boiling water

3 whole allspice

6 whole cloves

1 tablespoon ground ginger

1 piece stick cinnamon 1″ (2.5 cm) long

1/3 cup orange juice

2/3 cup lemon juice

1. Pour sugar into 2 cups boiling water; boil 5 minutes.

2. Add spices; cover and let stand 1 hour.

3. Add remaining water and fruit juices; mix well, then strain.

4. Reheat to boiling. Serve warm.

2. Yum Yums

By Susan Hills

1 package caramels

1 package marshmallows

1/2 box crisp rice cereal

1. Unwrap caramels and place in heavy saucepan. Melt caramels over low heat, stirring constantly.

2. Pour cereal into deep bowl.

3. Stick fork into marshmallow, dip marshmallow into caramel sauce, then into cereal. Place finished candies on waxed paper.

4. Eat at room temperature, but refrigerate to keep fresh.

3. Fiddle Sticks

By Julie Wardell

1 can chocolate frosting

1 small box pretzel sticks

1. Line cookie sheet with waxed paper.

2. Spoon frosting into saucepan and stir over low heat until frosting is melted.

3. Dip two-thirds of pretzel stick into melted frosting, then place on waxed paper. Repeat with remaining pretzels. Let stand until dry.

4. Carob Delights

By Diane Taylor

6 tablespoons margarine, softened

1/2 cup honey

1/2 cup peanut butter

1 teaspoon vanilla

2 eggs, beaten

2 tablespoons milk

1 cup whole wheat flour

1/3 cup carob powder

1/2 cup quick oats

1/2 teaspoon baking soda

1. Cream margarine, honey, peanut butter, and vanilla together.

2. Add eggs and milk; mix well.

3. Stir in remaining ingredients.

4. Spread mixture in greased, oblong baking pan, and bake at 375° F (190° C) for 15 minutes. Cool before cutting into bars.

5. Gelatin Christmas Trees

By Terry L. Chapman

1 small package lime gelatin

1 cup boiling water

1 envelope unflavored gelatin

1/2 cup cold water

2 cups fruit cocktail, including juice

9 pointed paper cups

cottage cheese, sour cream, or whipped cream

1. Dissolve lime gelatin in boiling water.

2. Soften unflavored gelatin in cold water; add to first mixture and stir well.

3. Mix in fruit cocktail. Cool to room temperature.

4. Rinse paper cups with water and stand in glasses, pointed side down.

5. Pour cooled gelatin mixture into cups. Chill until firm.

6. To serve, carefully unwrap paper cup, place gelatin tree pointed side up on salad plate, and surround with cottage cheese, sour cream, or whipped cream.

6. Graham Cracker House

By Julie Wardell

For each house you will need: 1 graham cracker square plus 1/2 square that has been cut diagonally, frosting, small candies

1. Using frosting, glue long side of half cracker to top of whole cracker (see illustration).

2. Decorate house, using frosting and small candies.

7. Peanut Butter Granola

By Julie Wardell

2/3 cup peanut butter

1/2 cup honey

2 tablespoons cooking oil

1 teaspoon vanilla

1/4 teaspoon salt

2 cups rolled oats

1 cup wheat germ

1/2 cup sunflower seeds

1/2 cup coconut

1/2 cup raisins

1. Mix peanut butter, honey, oil, vanilla, and salt together.

2. Add other ingredients except raisins; stir until well coated.

3. Press mixture into oblong baking pan. Bake at 300° F (150° C) for about 45 minutes.

4. Remove from oven, break up mixture with pancake turner, when cool, stir in raisins. Store in covered container.

Photo by Philip Shurtleff