Holiday Sweets
From Our Readers

Mettas Holiday Fruitcake
Alex and Sam's Grandma's Fruitcake

Here is a wonderful recipe for Mettas Holiday Fruitcake. My grandmother made it all the time on holidays before she passed away and we loved it. Here it is:

You'll need:

• 1 pound crushed up graham crackers
• 4 cups chopped nuts
• 1 pound raisins(optional)
• 1 cup evaporated milk
• 1 pound mini marshmallows
• 2 large containers of fruitcake fruit
• 1 small container red pineapple rings
• 1 small container green pineapple rings
• 1 small container green cherries
• 1 small container red cherries

To Make It:

Line a Bundt Pan with wax paper strips to cover bottom and sides well.

Mix together in large bowl, graham crackers, nuts, raisins and cherries.

Place pineapple rings in bottom of Bundt Pan.

Melt marshmallows and evaporated milk in saucepan on low heat.

Pour into dry mixture.

Mix all ingredients together until well blended.

Press into Bundt Pan.

Cover with aluminum foil.

Refrigerate for 1 week before removing from pan. This allows the flavors to blend. May be kept in the fridge throughout the holidays.

I hope you enjoy this!

Highland Shortbread Cookies
Great for parties and gifts

This Highland Shortbread cookie recipe is generations old. It's perfect for cutting into turkey shapes for Thanksgiving. Double the batch, stack the cookies on top of each other with icing between, and write a message to each person who is going to be at Thanksgiving dinner. Tell them what you are thankful for. It can be silly or serious. Put the slip between the two cookies so it sticks out a little. They'll love the love and care and time you took.

You'll need:

• 1/2 stick of butter
• 1/3 cup of sugar
• 1 1/2 oz. Cream cheese (or 1/2 of a 3oz.pkg.
• 1 egg
• 1 tsp. flavoring (vanilla, rum or lemon)
• 1 1/2 cups of flour
• 1/4 tsp. salt
• 1 tsp. baking powder

To Make It:

1. Preheat your oven to 350 degrees.

2. Get a big bowl. Cream the butter, sugar and cream cheese together until the mixture is really fluffy.

3. Then, beat the egg up with a fork in a cup. Add the egg and your flavoring to your cream cheese and sugar mixture. Beat everything together until it's mixed.

4. Pour the flour, salt and baking powder together into another bowl. Mix them up together really good.

5. Slowly combine the flour mixture with the egg mixture. When it's all mixed together, you've got dough!

6. Put a couple of spoons of flour on a cutting board. That's so your dough won't stick. Then roll out your dough and use a cookie cutter to cut your cookies. You can also drop the dough by the tablespoon.

7. Put your cut or dropped cookies onto a greased baking sheet. Bake them at 350 degrees for 20-25 minutes. You can frost them if you want too. But they're so rich all by themselves that you don't have to do that unless you want to.

Submitted by Angela, 10, California

Dessert: Vanilla Ice Cream

You'll need:

• 4 eggs
• 2 1/2 cups sugar
• 7 cups milk
• 3 cups whipping cream
• 2 1/2 tablespoons vanilla
• 1/2 teaspoon salt

To Make It:

Beat eggs till light. Add sugar gradually, beating till thick. Add remaining ingredients; mix well. Freeze in 5-quart ice cream freezer. Makes 1 gallon.

Submitted by Nicole R., 10, Idaho, U.S.A

Pumpkin Cookies

You'll need:

• 1 cup of sugar
• 1 cup of canned pumpkin
• 1/2 cup of shortening
• 1 tablespoon of grated orange peel
• 2 cups of all purpose or whole wheat flour
• 1 teaspoon of baking powder
• 1 teaspoon of baking soda
• 1 teaspoon of ground cinnamon
• 1/4 teaspoon of salt
• 1/2 cup of raisins
• 1/2 cup of chopped nuts

To Make It:

Heat oven to 375. Mix sugar, pumpkin, shortening, and orange peel. Stir in flour, baking powder, baking soda, cinnamon, and salt. Stir in raisins and nuts. Drop dough by teaspoons on ungreased cookie sheet. Bake until light brown, 8 to 10 minutes. Immediately remove from cookie sheet, cool. makes about 4 dozen.

Submitted by: Stefanie P., 10, Florida

Black Forest Dump Cake
Delicious and Elegant Thanksgiving Dessert

You'll need:

• 1 20-ounce can crushed pineapple
• 1 21-ounce can cherry pie filling
• 1 2-layer package of devil's food cake mix
• 1 cup chopped pecans
• 1/2 cup melted margarine

To Make It:

Drain pineapple, saving juice. Spread pineapple in lightly greased 9 by 13-inch cake pan. Spoon pie filling over pineapple. Sprinkle with dry cake mix and pecans. Combine melted margarine and saved pineapple juice in a bowl, and mix well. Drizzle over layers. Bake at 350 degrees for 35 to 40 minutes or until brown. Cut into squares. Serves 15.

Submitted by Cassie A., 11, Missouri, USA

Rich Chocolate Oreo Brownies

You'll need:

• 7 cups of brownie mix
• 1/2 cup of Oreo cookie crumbs
• 3 and 1/2 cups of semi-sweet chocolate chips
• 2 cups of water
• 1 tablespoon of cinnamon
• 3/4 of a cup of semi-sweet chocolate chips
• A very big salad bowl or punch bowl
• a 7 by 14 inch pan
• 4 teaspoons of cinnamon

To Make It:

First pour half of the brownie mix in the bowl and add a cup of water. Mix thoroughly until smooth then add the 3 and a half cups of chocolate chips . Smash and mush the chocolate chips in the mix and then mix until smooth . Add ALL the Oreo crumbs and a tablespoon of cinnamon and mix them in the mix . Pour in the pan (Which should already have been greased) and smooth it out . Now take the rest of the brownie mix and the water and mix it together . Pour that on top of the mix already in the pan. Sprinkle the 4 teaspoons of cinnamon and the 3/4 of chocolate chips evenly over the mix and put in the oven which was pre-heating the whole time while you were mixing at 350 degrees F . Leave it in for aproximately 40 minutes . When you take it out it'll look like its burnt , but it's not ! Cut into 24 , cool for 5-10 mins and enjoy ! Store in the fridge

Submitted by Christine L., 13, Ontario , Canada

	Angela & Gina's Room |  Brigid & Kayla's Room | Christine & Erika's Room |  Lauren & Sarada's Room | Circle of Friends PenPal Club  | Site Map
	Since 1996, your space on the web : written and edited by girls and teens from all over the world. Media Kit   Feedback   Newsletter   Write FOR us   Contact Us