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Christmas Recipes

Walnut-Raisin Pudding

INGREDIENTS (Nutrition)

1/2 cup orange juice
1 egg yolk
1 teaspoon honey
1 teaspoon vanilla extract
2/3 cup cooked rice
1/4 cup raisins
1/4 cup chopped walnuts, toasted
3 egg whites
vegetable oil cooking spray

DIRECTIONS

Preheat oven to 325¡F. In a large mixing bowl, mix the orange juice with the egg yolk, honey, and vanilla extract.
Stir in the cooked rice, raisins, and toasted walnuts. In another bowl, whip the egg whites until soft peaks form, then carefully fold into the mixture with a large metal spoon.
Pour into 4 custard dishes that have been lightly coated with vegetable oil spray or lightly greased with vegetable oil.
Place custard dishes in a 13" x 9" x 2" baking pan and carefully add boiling water to the baking pan to a depth of 1 inch. Bake, uncovered, for 30 to 35 minutes or until just set.

Snowballs

INGREDIENTS (Nutrition)

2 cups sifted all-purpose flour
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter or margarine
1/2 cup granulated sugar
1 tablespoon vanilla extract
1 cup finely chopped pecans
3/4 cup sifted confectioners sugar

DIRECTIONS

Preheat the oven to 325°F; butter two baking sheets. Onto a piece of wax paper, sift the flour and salt. In a medium-size bowl, with an electric mixer on high, cream the butter and granulated sugar until light and fluffy. Blend in the vanilla.
Using a wooden spoon, stir in the flour mixture, then the pecans. Dust your hands with a little of the confectioners sugar and roll the dough into 1-inch balls. Place 2 inches apart on the baking sheets and bake for 25 minutes or just until light brown.
Transfer to racks to cool for 15 minutes, then roll in the confectioners sugar. These cookies keep well in an airtight container for up to 2 weeks. Do not freeze them.

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