HOMEMADE TREATS WILL FILL DESSERT BUFFET TABLE

A selection of favorite holiday treats will be served as part of the Lutheran Family and Children's Servfices holiday home tour. Below are a number of recipies that will be served during the buffett at the home of David and Jerrie Gerlach. The buffet will feature 30 holiday treat favorites, which include:

Holiday Fruit Slices

Martha Bender from her mother, Mattie Stovall

1 c. butter (use real butter)

1 c. sifted powdered sugar

1 egg

1 tsp. vanilla

2 1/4 c. sifted all-purpose flour

1 c. pecans

2 c. soft candied cherries (red or red & green, cut in halves)

Cream butter and powdered sugar; blend in egg and vanilla. Add flour and mix well. Stir in nuts and cherries. Chill 1 hour. Divide dough in thirds. Shape into rolls 12 inches long. Wrap in wax paper and chill overnight. Cut in 1/8-inch slices and bake on ungreased cookie sheets at 325 degrees 13-15 min. until delicately browned on edges. Sprinkle with powdered sugar when cool.

Raspberry-Walnut Shortbread Bars

Noretta Blattner

Shortbread Base: Combine 1 1/4 c. flour and 1/2 c. sugar. Cut in 1/2 c. butter until mixture is like fine meal. (I blend in food processor.)

1/3 c. raspberry jam

2 eggs

1/2 c. packed brown sugar

1 c. chopped walnuts

2 tbsp. flour

1/8 tsp. salt

1/8 tsp. soda

1 tsp. vanilla

Prepare shortbread. Press into bottom of lightly-greased 9-inch square pan. Bake at 350 degrees for 20 min. or until edges are lightly golden. Remove from oven and spread raspberry jam over shortbread. Beat eggs with brown sugar and vanilla until well blended. Stir in flour mixed with salt and soda. Add walnuts. Spoon over jam and spread to corners of pan. Return to oven and bake 20-25 min. or until top is set. Cool in pan; then cut into bars. (I double the recipe and use a 9x13 pan.)

Spiders

Larry Bohnsack

Melt three 6-oz. pkgs. butterscotch bits. Stir in one 12-oz. can cocktail peanuts and one large can chow mein noodles. Drop on waxed paper. (You may add 1 c. peanut butter.)

Applesauce Spice Bars

Becky Hicks

1 c. applesauce

2/3 c. packed brown sugar

1/4 c. vegetable oil

2 eggs

2 c. Bisquick

1 tsp. pumpkin pie spice

1/2 c. chopped nuts

Heat oven to 350 degrees. Grease 9x13x2 pan. Beat applesauce, brown sugar, oil, and eggs in large mixer bowl on medium speed, scraping bowl occasionally, 1 min. Stir in baking mix, pumpkin pie spice, and nuts. Spread in pan. Bake until wooden pick inserted in center comes out clean, about 25 min. Cool. Spread with Browned Butter Glaze. Cut into bars about 3x1 in. Makes 3 dozen.

Browned Butter Glaze

1/4 c. margarine or butter

2 c. powdered sugar

1 tsp. vanilla

1 to 2 tbsp. hot water

Heat margarine over low heat until golden brown; remove from heat. Beat in powdered sugar and vanilla. Stir in water, 1 tsp. at a time, until smooth and of desired consistency.

Cloud-Topped Peanut Butter Fudge

Judy Holcomb

Bring to a boil: 1 c. evaporated milk

2 c. sugar

1 tsp. salt

1/4 c. butter or margarine

Boil 8 min., stirring constantly. Remove from heat. Add 12 oz. (2 c.) Nestle's Peanut Butter Morsels. Stir until smooth. Pour into a foil-lined 9-inch square pan. Cool 30 min.

In a heavy pan, stir together: 1/2 c. brown sugar

6 tbsp. butter or margarine

1/2 c. light corn syrup

Heat this mixture to boiling. Remove from heat.

Add: 2 c. powdered sugar and 1 c. chopped peanuts or pecans.

Spread this over the other layer. Chill 2 hrs. Makes 3 1/4 lbs. Cut into small squares and store in a tightly-covered container in the refrigerator.

Graham Cracker Cookies

Ellie Knight

1 stick oleo

1 stick butter

1 c. brown sugar

1 c. chopped nuts

12 whole graham crackers

Preheat oven to 350 degrees. Lay graham crackers side by side on cookie sheet (cookie sheet must have raised lip on all sides). Into saucepan put oleo, butter, brown sugar; melt. When mixture starts to roll, add nuts; stir once or twice and pour over graham crackers spreading nuts evenly. Put in oven for 5 min.; remove; allow to cool; break apart and enjoy.

Pecan Pie Bars

1 pkg. yellow cake mix

1 egg

1 1/2 c. corn syrup

3 eggs

1/2 c. melted oleo

1/2 c. packed brown sugar

1 tsp. vanilla

1 c. chopped nuts

Preheat oven to 350 degrees. Reserve 2/3 c. cake mix. Combine remaining mix with oleo and 1 egg. Mix until crumbly; press into bottom of greased 9x13 pan. Bake 15-20. or until golden brown. Meanwhile, combine 2/3 c. reserved cake mix with brown sugar, corn syrup, vanilla, and 3 eggs. Mix well. Pour over baked crust. Sprinkle with pecans. Bake 35-40 min.

Mincemeat Drop Cookies

Robbie Schmitt

3/4 c. shortening

1 1/2 c. sugar

3 well-beaten eggs

3 c. flour

3/4 tsp. salt

1 tsp. soda

1 4-oz. pkg. mincemeat

3 tbsp. water

1 c. pecans

Cream shortening and sugar; add eggs and beat well. Add one half sifted dry ingredients to creamed mixture. Add finely-crumbled mincemeat and water; stir until blended. Add nuts and remaining flour; mix well. Drop from teaspoon onto greased cookie sheet. (1 c. canned mincemeat may be used.) Makes 4 dozen.

Cowboy Cookies

Kay Sides

2 1/4 c. shortening

2 1/4 c. granulated sugar

2 1/2 c. brown sugar

5 eggs

2 1/2 tsp. vanilla

3/4 c. chunky peanut butter

4 1/2 c. flour

3 tsp. baking soda

2 tsp. baking powder

2 tsp. salt

3 c. rolled oats

2 1/2 c. bran flakes

2 c. chocolate chips

1 1/2 c. chopped nuts

Cream together first six ingredients. Sift flour, soda, baking powder, and salt together. Add to creamed mixture. Add oats, bran flakes, chocolate chips, and nuts. Drop by heaping tablespoonful onto greased cookie sheet. Bake at 350 degrees about 10 min. until edges are brown, while centers are soft. Yield: 6 dozen.

Chocolate Chip Peanut Cookies

Carol Tenholder

1 1/4 c. flour

1/2 tsp. baking soda

1/2 tsp. salt

1 c. chunky peanut butter

1/4 lb. butter--room temp.

1/2 c. brown sugar

1/2 c. granulated sugar

1/2 tsp. vanilla

1 egg

1 c. (6 oz.) chocolate chips

Heat oven to 350 degrees. Combine flour, soda, and salt. Cream peanut butter and butter. Beat in the sugars, then the vanilla and egg. Beat in the flour mixture. Stir in the chocolate chips. Spoon the dough by rounded tablespoons onto ungreased cookie sheets and flatten slightly. Bake until the edges of the cookies start to brown, about 8-10 min.

Tropical Oatmeal Cookies

Laura C. Lewis

Cream together: 1/2 c. shortening

1 c. granulated sugar

1 c. brown sugar

1 egg, beaten

1 c. undrained crushed pineapple

1 1/2 c. oatmeal

1 c. flour

1/2 tsp. soda

1/2 tsp. salt

1 tsp. orange extract

1/2 tsp. almond extract

1/8 tsp. nutmeg

1/2 c. chopped nuts

Add last 9 ingredients to sugar mixture. Bake at 375 degrees for 15 min. Makes about 3 dozen.

Snickerdoodles

Donna Magwitz

Mix thoroughly:

1 c. soft shortening

1 1/2 c. sugar

2 eggs

Sift together and stir in:

2 3/4 c. flour

2 tsp. cream of tarter

1 tsp. soda

1/4 tsp. salt

Roll into balls the size of walnuts. Roll in mixture of 2 tbsp. sugar and 2 tsp. cinnamon. Place 2" apart on ungreased baking sheet. Bake until lightly browned but still soft. (These cookies puff up at first, then flatten out.) Bake at 400 degrees for 8-10 min. Makes 5 dozen 2" cookies.

Coconut Joys

Brenda McCowan

1/2 c. butter or margarine

2 c. powdered sugar

3 c. coconut

2 oz. unsweetened chocolate, melted

Melt butter in saucepan. Remove from heat. Add sugar and coconut; mix well. Shape into teaspoon-size balls. Make in indention in the center of each and place on cookie sheets. Fill the centers with melted chocolate (or green and red cherry halves). Chill until firm. Store in refrigerator. Makes 3 dozen.

Healthy Oatmeal Cookies

Joyce Miller

3/4 c. oil

1 1/2 c. packed brown sugar

2 egg whites

1/4 c. lowfat milk

1 tsp. vanilla

1 c. flour

1/2 tsp. salt

1/2 tsp. baking soda

4 c. quick oats

1 1/2 c. raisins

Mix oil, sugar, egg whites, milk; then add rest and drop by small teaspoonful on sprayed cookie sheet. (You may have to press dough together to form cookies.) Bake at 375 degrees for 10-15 min. Makes 8-10 dozen.

K-Bars

Sarah Borchelt

1 c. white corn syrup

1 c. sugar

6 c. Rice Krispies

1 1/2 c. crunchy peanut butter

Bring sugar and syrup to a boil in large pan. Remove from heat and add peanut butter. Mix well. Add cereal and mix thoroughly. Spread in 9x13 greased pan. Press down. Spread with topping.

Topping

Melt 1 c. chocolate chips and 1 c. butterscotch chips together in double boiler or microwave. Spread on cookies. Cut in squares or bars.

Russian Tea Cakes

Betty Deardorff

Cream 1 c. butter or margarine. Add 1/4 c. confectioner's sugar. Add 2 tsp. vanilla and 1 tbsp. water. Add 2 c. sifted flour. Mix. Add 1 c. chopped pecans. Make small rolls 1 1/2 inch long. Bake on ungreased cookie sheet in slow oven--300 degrees--20 min. or until browned. While hot, roll in confectioner's sugar. Makes 3 dozen tea cakes.

Snowflakes

Linda Engelmann

1 c. shortening

1 3-oz. pkg. cream cheese

1 c. sugar

1 egg yolk

1 tsp. vanilla

1 tsp. finely-grated orange rind

2 1/2 c. flour

1/2 tsp. salt

1/4 tsp. cinnamon

Cream shortening, sugar, and cheese together. Beat in egg yolk, vanilla, and rind. Sift flour, salt, cinnamon, and add to creamed mixture. Bake at 350 degrees for 12-15 min. (It is also good when a bit more cheese and some orange juice is added.)

Snowdrop Cookies

Kerrye Foley

1/2 c. margarine

4 squares unsweetened chocolate

2 c. sugar

4 eggs

2 tsp. vanilla

2 c. flour

2 tsp. baking powder

1/4 tsp. salt

Melt butter and chocolate. Add sugar, eggs, vanilla, and beat. Sift dry ingredients, and add to mixture. Chill several hours. Form into balls. Roll in powdered sugar. Bake at 350 degrees 11-12 minutes.

Lacey Oatmeal Cookies

Pat B. Tipton

1/2 c. butter, melted

1 1/2 c. quick oats

3/4 c. sugar

1 egg, beaten with 2 tsp. vanilla

1 tsp. flour

1 tsp. baking powder

1/2 tsp salt

1/2 c. pecans

Bake at 350 degrees. Line cookie sheet with foil. Pour butter over oats; toss; stir in sugar; add eggs and flour, baking powder and salt; stir in nuts. Drop level teaspoon 2" apart. Bake until light brown, about 10 minutes. Cool on sheet. Gently peel off foil. Makes 5 dozen.

Ground Almond Cookies

("Ice Box" Cookies; Slice Rather Thick"

Betty Haas

1 c. ground almonds

1 c. butter

1/2 c. sugar

2 c. sifted flour

1/2 tsp. baking powder

1 1/2 tsp. vanilla

Cream butter, add sugar. Mix flour and baking powder; add to creamed mixture; add vanilla and ground almonds. Roll and wrap in wax paper. Refrigerate overnight. Bake at 300 degrees until "light" tan, 15-20 min. Remove from cookie sheet. Dip both sides in granulated sugar while still warm.

Oatmeal Cookies

Mary Ellen Gerlach

Mix together:

1 c. shortening

1 c. white sugar

1 c. brown sugar

2 eggs

Add:

1 1/2 c. sifted flour

1 tsp. baking soda

1 tsp. salt

Stir in:

3 c. quick cooking oats

Add:

1 tsp. vanilla

Drop on cookie sheet and press down with fork. Bake at 350 degrees for 10 minutes. About 5 dozen.

Chocolate Buttersweets

Virginia Goodwin

1/2 c. butter or oleo

1/2 c. powdered sugar

1/4 tsp. salt

1 tsp. vanilla

1 to 1 1/4 c. flour

Cream butter in bowl. Add next three items; cream thoroughly. Slowly add flour. Shape into balls using tsp. for each. Place on ungreased cookie sheets. Press hole in center with finger. Bake at 350 degrees for 12-15 minutes until delicately browned on edges. Fill while warm. Cool. Frost.

Creamy Nut Filling

3 oz. pkg. cream cheese

1 c. sifted powdered sugar

2 tbsp. flour

1 tsp. vanilla

1/2 c. chopped nuts

1/2 c. flaked coconut

Soften cream cheese. Blend in sugar, flour, and vanilla; cream well. Stir in nuts and coconut.

Chocolate Frosting

1/2 c. semi-sweet chocolate chips

2 tbsp. water

2 tbsp. butter

1/2 c. sifted powdered sugar

Combine chocolate, water, and butter in small pan. Cook over low heat, stirring occasionally until chips melt. Remove from heat. Add sugar; beat until smooth.

Magic Cookie Bars

Joyce Hemmann

1 stick margarine

1 c. chocolate chips

1 c. coconut

1 1/4 c. graham cracker crumbs

1 14-oz. can condensed milk

1 c. chopped nuts