Friday, November 19, 2010

Fruitcake Cookies Recipe

If you are like me you start baking christmas cookies the day after Thanksgiving. I will start posting some everyday until christmas, so if you are looking for a christmas cookie recipe have a look at the blog

·         6 cups chopped pecans (about 1-1/2 pounds)
·         2 cups graham cracker crumbs
·         1-1/2 cup raisins
·         1-1/4 cups chopped candied cherries (about 1/2 pound)
·         1-1/4 cups chopped candied pineapple (about 1/2 pound)
·         4-1/2 cups miniature marshmallows
·         1/2 cup evaporated milk
·         1/4 cup butter, cubed
·         1-1/2 cups flaked coconut
·         In a large bowl, combine pecans, cracker crumbs, raisins, cherries and pineapple. In a large saucepan, combine marshmallows, milk and butter. Cook over low heat, stirring constantly, until melted.
·         Pour over pecan mixture and mix well. Shape into 1-in. balls and roll in the coconut. Yield: 7-8 dozen.
Nutrition Facts: 1 serving (2 each) equals 196 calories, 13 g fat (3 g saturated fat), 3 mg cholesterol, 49 mg sodium, 20 g carbohydrate, 2 g fiber, 2 g protein.

New York Cheesecake

My youngest son MJ loves cheesecake. He is a no thrills kinda of guy, I make him this fairly simple cheesecake every year during the holiday since he was a tot. He is a grown man now, but he still love cheesecake.



15 graham crackers, crushed

2 tablespoons butter, melted  

 2 tablespoons of sugar


4 (8 ounce) packages cream cheese

1 1/2 cups white sugar

3/4 cup milk

4 eggs

1 cup sour cream

1 tablespoon vanilla extract

1/4 cup all-purpose flour


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
  2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
  3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
  4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Caribbean Fudge Pie

This is the pie my daughter Kimberly anne loves, I make this for her on thanksgiving and christmas. It is pretty simple but worth the effort. I started making this when kimby was a little girl, and she is still in love with it as a grown 20 something woman.

1/4  cup  Butter Or Regular Margarine
3/4  cup  Brown Sugar, Firmly Packed
3    Eggs, Lg
12  ounces  Chocolate Chips, Melt & Cool
2  teaspoons  Instant Coffee Powder
1  teaspoon  Rum Flavoring
1/4  cup  Unbleached Flour
1  cup  Walnuts, Coarsely Chopped
1    Unbaked 9" Pie Shell
    Walnut Halves
Cream the butter and brown sugar together in a bowl until light and fluffy, using an electric mixer at medium speed. Add the eggs, one at a time, beating well after each addition. Add the cooled chocolate, coffee powder, and rum flavoring, blending well. Stir in the flour and the chopped walnuts and turn into the unbaked pie shell. Arrange the walnut halves in a circle around the edge of the pie. Bake in a preheated 375 degree F. oven for 25 minutes or until set around the edge. Cool on a wire rack.