Holiday Recipes

Cherry Almond Nanaimo Bars

1/2 cup butter 1/4 cup sugar

1/3 cup cocoa 1 tsp. vanilla

1 egg beaten

1 cup coconut

1 3/4 cup graham wafer crumbs 1/2 cup chopped almonds

Filling

1/4 cup butter 2 Tblsp. cherry juice

1 tsp. almond extract

1/3 cup maraschino cherries 2 cups powdered icing sugar

Bottom layer: Place butter, sugar, cocoa, vanilla and beaten egg

in a saucepan over low heat. Stir constantly until thickened.

Remove from heat and stir in coconut, graham crumbs and almonds.

Pat into greased 9 inch square cake pan. Chill for 1 hour.

Filling: Cream butter, cherry juice and almond extract together.

Gradually beat in icing powder until smooth. Stir in cut up

cherries. Spread over first layer. Chill until firm. Cut into

squares and Enjoy!

Drizzled Chocolate Mint Bars

cup icing sugar, 1 egg, 1 1/2 cups graham wafer crumbs, 1/2 cup

chopped walnuts

Top Layer: 1/4 cup butter, 2 cups icing sugar, 2 Tblsp. milk,

green food coloring

Bottom Layer - Melt chocolate chips and butter (reserve 1/4 cup

for drizzling) Add icing sugar and egg to remainder and mix

well. Stir in graham wafer crumbs, and nuts. Press into an 8 x 8

inch pan. Chill.

Top Layer - Cream butter, icing sugar and milk until fluffy. Add

green food coloring. Spread over base in pan. Drizzle reserved

melted chocolate chips over top.

Chill until firm and cut into bars.

Shortbread

pound butter at room temperature.

Place all ingredients in bowl and mix until smooth.

Roll out onto floured surface. Cut out cookies with your

favorite holiday cookie cutters.

Bake at 325 degrees for 15 to 20 minutes or until lightly

browned.

Frost and enjoy.

Christmas
Dessert Ideas
Spring Picnic Ideas
Picnic Food Ideas
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