Ambrosia Holiday Fruit Salad

1 cup sour cream
2 cups sweetened whipped cream (or whipped topping)
1 (20-ounce) can pineapple tidbits, drained
2 (11-ounce) cans mandarin oranges, drained
2 cups sweetened flaked coconut
2 cups mini-marshmallows

In a large mixing bowl combine sour cream with the whipped cream. Add remaining ingredients and gently fold until just combined.
Pour into serving dish. Cover and refrigerate at least 2 hours before serving.
Makes 8 to 10 servings.

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Sweet Potato Casserole

Sweet, rich, and crunchy. A lovely addition to your holiday feast.

1 (40 ounce) can cut sweet potatoes, undrained
1 cup white sugar
2 eggs
1/3 cup butter
1/3 cup milk
1 teaspoon vanilla extract

1 cup packed brown sugar
1 cup chopped pecans
1/3 cup all-purpose flour
1/3 cup butter, melted

Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish.
Place the sweet potatoes and their liquid in a medium saucepan, and bring to a boil. Cook 15 minutes, or until tender. Remove from heat, drain, and mash.
In a medium bowl, mix the mashed sweet potatoes, white sugar, eggs, 1/3 cup butter, milk, and vanilla extract. Spread evenly into the prepared baking dish.
In a separate bowl, mix the brown sugar, chopped pecans, flour, and 1/3 cup melted butter. Sprinkle over the sweet potato mixture.
Bake 35 minutes in the preheated oven, or until a knife inserted near the center comes out clean.

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Easter Basket Cupcakes

1 (18.25 ounce) box cake mix (any flavor desired)
Confectioners' sugar icing (tinted green)
Coconut (tinted green)
Jelly beans
Colored pipe stems

Prepare cupcakes as directed on cake mix package. Ice with white icing that has been tinted green like grass with green food coloring. Add green tinted coconut. Next, place jelly bean "eggs" on "grass." Add colored pipe stems, bending to resemble Easter basket handles.

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Lemon Poppyseed Easter Cake

Cake:
2-2/3 cups sifted cake flour
2-1/4 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons poppyseeds
2 lemons
Not quite 1 cup milk
1 1/2 teaspoons vanilla extract
1 cup butter, softened but fairly firm
1-3/4 cups granulated sugar
4 eggs

Glaze:
1 cup sifted confectioners' sugar
Grated zest of 1 lemon (yellow part of peel)
2 tablespoon fresh lemon juice

Heat oven to 350 degrees F. Grease a 10-inch tube pan or similar Bundt pan. Sprinkle a little flour into the pan and shake to coat all over. Shake out excess flour.
Sift together flour, baking powder and salt. Sift again. Add poppyseeds.

Grate the zest, the yellow part of the rind, on the lemons. Set aside. Halve the lemons, squeeze out their juice and pour into a glass measuring cup. Add milk to measure a total of 1 cup. Add vanilla. (Combining lemon juice and milk causes the milk to curdle. Batter may be lumpy, but that is okay.)

In a large bowl, beat butter until creamy and no lumps remain, a minute or so. Beat on high speed as you gradually add sugar and lemon zest. Beat 3 to 5 minutes until the mixture is light. Add eggs, 1 at a time, beating well after each addition until the color is uniform. Scrape the sides of the bowl after each beating.
Add the flour mixture in 3 parts, alternating with the milk in 2 parts, stirring with wooden spoon or with the beaters set on low.
Spoon into pan and bake 60 to 70 minutes, or until the cake is golden brown and springs back when lightly pressed with your finger. Cool 10 minutes in the pan, turn it out on a wire rack. Cool a few minutes more then drizzle with glaze.

To make the glaze: Mix sugar, grated lemon zest and lemon juice. Pour over warm cake.

Serves 12 to 16.

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Custardy Bread Pudding

This is a very "custardy" bread pudding. Very delicious!!
Yields 10 servings.

1 (1 pound) loaf white bread
2 tablespoons butter
5 cups half-and-half cream
12 eggs
3 cups white sugar
3 tablespoons vanilla extract
2 pinches ground cinnamon
1 pinch ground nutmeg

Butter each slice of bread on both sides. Tear buttered bread into little pieces, and put into a very large mixing bowl.
Beat eggs with vanilla, and then pour over bread. Stir in half-n-half and sugar. Pour into a large baking dish, 13 x 9 inches or larger. Sprinkle with the spices.
Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes. Remove from oven, and cool. Serve hot or cold.

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Crockpot Breakfast Casserole

1 32 oz bag of frozen southern style hashbrown potatoes
1 lb of bacon cut into pieces, fried and drained
1/2 cup diced onions
3/4 lb cheddar cheese diced
1 dozen eggs
1 cup milk
1/2 tsp dry mustard
salt & pepper

Layer the frozen potatoes, bacon, onions, and cheese in the crockpot in two or three layers. Finish up with cheese. Beat the eggs, milk and mustard, salt & pepper together. Pour over the whole mixture. Cook on low for ten to twelve hours.

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Cranberry Banana Jam

An unusual jam that is excellent, and much requested as gifts.

3 cups cranberries
1-1/2 cups water
2 cups mashed bananas
7 cups white sugar
1/2 (6 fluid ounce) container liquid pectin
1 teaspoon lemon juice

In a large saucepan over medium heat combine cranberries and water; simmer for 10 minutes. Stir in mashed banana and sugar. Increase heat to medium-high; boil 1 minute. Stir in pectin and lemon juice.
Seal in hot, sterilized jars.

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Bread Pudding

May substitute Craisins for a more festive Holiday touch

10 slices white bread, cut into cubes
1/4 cup margarine, melted
1/2 cup raisins
1 teaspoon ground cinnamon
6 eggs
3/4 cup white sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
3 cups hot milk
1 pinch ground nutmeg

Heat oven to 375 degrees F(190 degrees C)
In a large bowl, combine bread cubes, melted margarine, raisins, and cinnamon; mix well, and transfer to a 2 quart baking dish.
Use the same bowl to beat the eggs. Stir in sugar, vanilla, and salt until sugar is dissolved. Slowly whisk in the hot milk. Pour egg mixture over bread cubes, sprinkle with nutmeg, and set aside to soak for 5 minutes.
Bake in preheated oven for 25 to 30 minutes, or until a knife inserted into the center comes out clean.

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Slovenian Potica

An incredible sweet and yummy Slovenian treat.

1-1/2 teaspoons active dry yeast
1/4 cup milk, lukewarm
1 teaspoon white sugar
3 tablespoons all-purpose flour

1 cup butter
4 tablespoons white sugar
6 egg yolks
5 cups all-purpose flour
1 teaspoon salt
1-1/3 cups milk

1 cup butter, melted
12 ounces honey
2 cups raisins
1-1/2 pounds chopped walnuts
1 pinch ground cinnamon

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one large baking sheet. Dissolve yeast in 4 tablespoons lukewarm milk. Add 1 teaspoon sugar and 3 tablespoons flour. Stir well and set aside.
Cream 1 cup butter with 4 tablespoons sugar. Add egg yolks, one at a time. Add yeast mixture and mix well.
Add 5 cups sifted flour, salt and 1-1/3 cup milk and beat well. Beat dough for 10 minutes or until bubbles form. Cover with flour and let rise 2 hours.
Cut dough in half and roll out each half as thin as possible on floured board.

Spread each half with melted butter, honey, raisins, walnuts and douse with cinnamon.
Roll up like jelly roll, place on baking sheet, allow to rise and bake for one hour.

Makes 24 servings

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Easter Bunny S'Mores in a Jar

Reduce 1 sleeve graham crackers to crumbs. Layer 2/3 of the crumbs in a 1-quart jar. Place 8 marshmallow bunny peeps standing up, facing out around the inside of the jar. Press them up against the glass, but don't squash them. Carefully spoon remaining crumbs in the center of the jar to support the bunnies, pressing down to keep it snug. On top of this pour 1-1/4 cup Easter M&M's. Spoon 1/3 cup brown sugar into center of M&M's, gently pressing with a spoon.

Attach a gift tag as follows:

Easter Bunny S'Mores

Empty the jar contents into a bowl. Snip the bunnies into bits with kitchen sheers or cut up with a knife. Return the bunny bits to the mixture. Mix well.

Melt 1/2 cup butter; add 1 teaspoon vanilla extract. Pour this over the dry ingredients, mixing well. Pat into a greased 9-inch square pan. Bake at 350 degrees F for 15 minutes. Cool and cut into bars.

Makes 9 to 12 bars.

* Option - leave bunnies whole; combine remaining ingredients and place the bunnies on top; then bake as directed.

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