Merry Christmas!
This will be my last chance to wish you a Merry
Christmas for 2008 and to thank you for a wonderful year as
your hometown newspaper’s cooking columnist and editor
of All About Women of the High Country magazine.
The recent responses to both have been overwhelming – I
cannot begin to tell you what it means to me, personally. Thank
you for the cards, calls and e-mails that you’ve sent our
way. We all here at Mountain Times Publications thank you for
reading our papers and magazine, as well as the special seasonal
projects we put out every year. It’s because of you –
our readers and generous advertisers – that we are not
only able to continue our work but are motivated to do a better
job with each opportunity we are given.
It is a joy to connect with you each week and it is my hope
that your home will be filled with great food, much love and
the real reason for the season, which is Jesus Christ.
Hot Spiced Fruit Tea
1 qt. prepared tea
2 cups sugar, added to tea
Juice of 3 or 4 lemons
Juice of 3 or 4 oranges, depending on taste
3 cups pineapple juice
1 cinnamon stick
¼ tsp. whole cloves
Bring cinnamon stick and cloves to boil with 1 cup water; add
tea and juices. Add enough water to make one gallon. Serve heated.
Sugar-Free Chocolate Mousse
1 envelope unflavored gelatin
¼ cup cold water
1 ¼ cup skim milk
Artificial sweetener equivalent to 1/3-cup sugar
¼ cup baking cocoa
1 tsp. vanilla extract
1¾ cups light whipped topping, divided
In a small saucepan, sprinkle gelatin over water; let stand
for 5 minutes. Cook over low heat until gelatin is dissolved.
In a blender or food processor, combine milk, sweetener, cocoa
and vanilla. Slowly add gelatin mixture. Fold in 1½ cups
whipped topping. Garnish with remaining topping. Cover and chill
for at least one hour.
Snowballs
1 (12-oz.) tub Cool Whip, thawed
24 baked cupcakes, cooled
8 cups Baker’s Angel Flake Coconut
Spread whipped topping on bottom and side of cupcakes, holding
cupcakes top-side down, in palm of hand. Press coconut into
whipped topping. Place cupcakes, top side down, on serving platter.
Refrigerate until ready to use. Delicious!
Faye Brown’s Reece’s Candy
(The most requested recipe I’ve ever received
– Thanks, Faye!)
1 box powdered sugar
1 (12-oz.) jar peanut butter, smooth or crunchy
1 stick of butter, softened
1 (6 oz.) pkg. chocolate chips
Mix together sugar, peanut butter and butter and press into
a prepared tray or pan.
Melt chocolate chips and spread over peanut butter mixture.
Cool and cut into squares
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