* Exported from MasterCook *
Autumn Jewels Gelatin Salad
Recipe By : Jo Anne Merrill
Serving Size : 12 Preparation Time: 3:00
Categories : Holiday Salads
Vegetables Healthwise
Amount Measure Ingredient -- Preparation Method
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1 cup cranberries
2 apples
1/2 cup sugar
6 ounces red gelatin
15 ounces crushed pineapple
1 cup celery -- diced
1/2 cup nuts -- chopped
2 cups boiling water

* Use pecans, walnuts, or a mixture of both.
Chop the cranberries, apples and celery into small pieces. Drain the pineapple and save juice. Combine cranberries, apples and sugar; cover and refrigerate while preparing rest of salad.
Combine gelatin with boiling water and stir until dissolved. Add enough water or fruit juice (apricot nectar, strawberry nectar etc.) to pineapple juice to equal 1 cup. Add this to the gelatin mixture. Chill in refrigerator until slightly thickened.
Combine the cranberry-apple mixture with celery, drained pineapple and nuts. Stir into gelatin mixture. Pour into lightly greased mold or into individual serving molds. Chill until firm. Unmold and serve on a bed of lettuce or garnish with sour cream or slightly sweetened whipped cream and a very light sprinkling of cinnamon.
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Serving Ideas : Serve with your Thanksgiving meal.

* Exported from MasterCook *

Marshmallow Creme Fudge

Recipe By : Nestle's
Serving Size : 1 Preparation Time :0:20
Categories : Desserts Holidays

Preparation Method
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1 10 ounce jar marshmallow cream
1 1/2 cups sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 teaspoon salt
1 12 ounce pkg semisweet chocolate chips
1 teaspoon vanilla
1/2 cup nuts -- chopped

Put first 5 ingredients into heavy saucepan.
Heat over moderate heat stirring CONSTANTLY. Bring to a full boil and boil 5 minutes still stirring CONSTANTLY. Remove from heat.
Add chocolate chips and stir until melted. Stir in nuts and vanilla.
Pour into a buttered 8 inch square pan. Chill til firm. Cut into squares.
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NOTES : Fondly referred to as "pudge".
Nuts are optional.

Sugar Cookies
by J. Brose

Delicious cut-out cookies
Makes 5 dozen

Ingredients:
1 1/2 cups confectioner's sugar
1 cup butter or margarine
1 egg
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp cream of tartar

Directions:
1. Mix sugar and butter. Add the egg and vanilla, mixing thoroughly.
2. In a separate bowl, mix together dry ingredients. Blend into butter mixture.
3. Refrigerate dough 2 to 3 hours.
4. Preheat oven to 375 degrees F. Divide the dough in half and roll 3/16 inch thick on floured surface.
5. Cut dough with cookie cutter and sprinkle with sugar. (or frost later)
6. Place on lightly greased cookie sheet and bake 7 to 8 minutes or until delicately golden.

We made these last year and loved them.

Chocolate-Covered Cherry Cookies
from Sandy Emerson

1 1/2 cup flour
1/4 tsp. salt
1/2 cup soft butter or marg.
1/4 tsp. baking soda
1 egg
1 tsp. vanilla
1/2 cup unsweetened cocoa powder
1/4 tsp baking powder
1- 10 oz. jar marachino cherries

FROSTING
1 cup sugar
1/2 cup sweetened condensed milk
1 1/2 tsp. vanilla
1- 6 oz package chocolate chips

In large bowl, stir together flour, cocoa powder, salt, baking powder, and baking soda. In mixer bowl, beat together butter or margarine and sugar on low speed until fluffy. Add egg and vanilla; beat well. Gradually add dry ingredients to creamed mixture; beat until well blended. Shape dough into one inch balls; place on ungreased cookie sheet. Press down center of dough with thumb. Drain cherries, reserving juice. Place a cherry in the center of each cookie. In small saucepan, combine chocolate pieces and sweetened condensed milk; heat until chocolate is melted. (May do last step in microwave). Stir in 4 tsp of the reserved cherry juice. Spoon about 1 tsp. frosting over each cherry spreading to cover cherry. Frosting may be thinned with additional cherry juice if necessary. Cookie is frosted before baking. Bake in a 350 degree oven about 10 minutes. Remove to a wire rack. Cool. (There are enough cherries and frosting to double dough part of recipe). Makes 5 dozen.