Cranberry broccoli Salad

Christmas Cranberry Cherry Punch

Gazpacho from Epicurious

Farmstand Gazpacho
2 cups peeled and diced (1/4 inch) hothouse cucumber
2 cups diced (1/4 inch) red bell pepper
2 cups diced (1/4 inch) ripe tomato
1/2 cup diced (1/4 inch) red onion
2 cups tomato juice
1/2 cup red-wine vinegar
1/3 cup extra-virgin olive oil
2 dashes Tabasco sauce


1. Place all of the diced vegetables in a large bowl. Add the tomato juice, vinegar, oil, and Tabasco. Season with salt and pepper and toss.
2. Transfer half of the mixture to a blender or food processor and pulse the machine on and off to coarsely puree the contents. Return the pureed mixture to the bowl and stir to combine. Refrigerate for 4 to 6 hours before serving. You can easily double this recipe for a large party.

Braunschweiger Cheese Ball

BRAUNSCHWEIGER Cheese Ball

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1 (8 oz.) pkg. Braunschweiger
1 (8 oz.) pkg. cream cheese
1 grated onion (3") or 2 tbsp (to taste)
1 tsp lemon juice
4 tsp. Worcestershire sauce
1 tbsp. salad dressing
Stuffed olives

Mix Braunschweiger, cream cheese (three-fourths of package), onion and Worcestershire sauce, and lemon juice with electric mixer. Shape into a ball; chill.
Combine remaining cream cheese, 1 tablespoon salad dressing, and 1 tsp juice from olives. Frost chilled ball with mixture and decorate with sliced olives. Serve with crackers or party bread.

Loyce's Cranberry Compote

Loyce's Cranberry Compote


2 medium tart apples - peeled and sliced
1 package (12 oz.) fresh or frozen cranberries   -  I used fresh
1-1/4 cups sugar   -  I used Splenda instead of sugar
1  cup    golden raisins -  I used regular raisins
1/4      cup orange juice
1 tsp     grated orange peel
1 tsp     salt
l/4 tsp   allspice
1/4 tsp    cinnamon
1 can     (15-1/4 oz) sliced peaches, drained
1 can     (15 oz) apricot halves, drained  -  I couldn't find them
1 cup     pecans

In a saucepan, combine the first nine ingredients.  

Bring to a boil.  

Reduce heat, simmer uncovered for 10 minutes or until cranberries pop 

and apples are tender.  Add the peaches and apricots; heat through.  
Stir in pecans; serve warm or chilled.  
Store in the refrigerator. 

Marion'a Neiman Marcus Cookies

Note: recipe may be halved. Preheat oven to 375 degrees.

2 cups butter softened to room temp
24 oz chocolate chips
4 cups flour
2 cups brown sugar
2 tsp soda
1 tsp salt
2 cups white sugar
1 8oz Hershey bar grated
5 cups blended oatmeal
4 eggs
2 tsp baking powder
2 tsp vanilla
3 cups chopped nuts (your choice)

Measure oatmeal and blend in a blender to a fine powder.

Cream the butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, grated Hershey bar, and nuts. Roll into balls and place two inches apart on a cookie sheet.

Bake for 10 minutes at 375 degrees.

Makes 112 cookies.

Queen Elizabeth Cake

1 cup boiling water
1 cup dates, pitted and chopped
¼ cup butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla
1 ½ cups flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ cup chopped walnuts (I put ¾ cup)
1 cup flaked coconut
2/3 cup packed brown sugar
6 tablespoons butter
¼ cup cream

Pour boiling water over dates in a small bowl, and let
stand until cool.
Measure flour, baking powder, soda, salt, and nuts
into a small bowl.
Stir to mix.

Cream 1/4 cup butter or margarine and white sugar
together in a mixing bowl;
beat in egg and vanilla. Add flour mixture to 
creamed mixture in three
parts alternately with date mixture in two parts,
beginning and ending with dry mixture.
Spread batter into a greased 9 x 13 inch pan.

Bake at 350F for 30 to 40 minutes, or until an 
inserted wooden pick comes out clean.

To Make Topping:
Mix coconut, brown sugar, 6 tablespoons butter and
cream in a small
saucepan over medium heat. Boil for three minutes.

Take a toothpick or a knitting needle, and make 
little holes all
over the cake, pushing down all the way,
without damaging the cake.
Spread the topping over the warm cake, and
brown under broiler.