This is a family traditional holiday cookie. I usually have to hide the dough while it is chilling. Time and time again I’ve gone to bake the cookies and the dough is half gone from two-legged Christmas mice, with the last name of Sibbett, stealing it before it is baked!

Cream together:
2 cups brown sugar
1 cup shortening

Add:
1 well-beaten egg

Sift together:
3 ½ cups freshly-ground whole wehat flour
1 tsp baking soda
1 tsp cream of tarter

Add dry ingredients to creamed sugar and shortening, then add:

1 cup chopped nuts
1 cup chopped dates
1 tsp vanilla
few drops either maple or almost flavoring

Mix thoroughly. This makes a thick batter, and I usually mix it with my hands towards the end. Form into 6-7 inch rolls. Wrap in plastic wrap or waxed paper and chill overnight.

Slice thin and place on well-oiled baking sheet. Bake in hot (410˚) oven for 10 minutes or until delicate brown. Do not over bake. Makes 100 servings.

Because I use whole wheat flour, I add a little more milk. Dough should not stick to hands, and should be easily handled. Add a little flour or milk until makes good rolls.

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1 package French vanilla instant pudding (small)
2 cups milk
1/4 tsp salt
1 tsp vanilla

Combine in blender and blend well. Place in large container. Add 3 cups milk; fold in 1 cup whipping cream, whipped.

Add dash of nutmeg, cinnamon and cloves. Cook before serving. Keep refrigerated.

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1 (3 oz) lemon jello
1 cup boiling water
1 (14 oz) can crushed pineapple, with juice
1 cup whole cranberry sauce
1/2 cup celery, chopped fine

Combine jello and water; stir to dissolve. Add pineapple. Chill until syrupy. Fold in celery and sauce. Pour into bowl or mold and chill.

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1 (8 oz) container whipped topping
1 package instant butterscotch pudding (dry)
1 (8 oz) can crushed pineapple with juice
3 cups apples, diced
1 cup dry roasted nuts
1 cup miniature marshmallows

Mix whipped topping, butterscotch pudding and pineapple with juice. Stir in remaining ingredients and keep refrigerated until ready to serve.

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1 bag cranberries
2 cups sugar
8 oz cream cheese, softened
large can crushed pineapple, drained
8 oz Cool Whip
marshmallows

Grind cranberries.  Add sugar, pineapple and cream cheese. The next day, add cool whip and marshmallows.

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4 medium sweet potatoes
1 cup pineapple chunks, drained
1 cup pecans, broken
1/4 cup orange juice
1 cup mayonnaise
1 tsp vinegar
1 tsp curry powder
1 tsp grated orange rind
1/4 to 1/2 tsp dried tarragon
2 T half and half cream
Prepared chutney

Cook sweet potatoes until tender but firm. Peel and cut into chunks the size of the pineapple chunks. Gently toss potatoes, pineapple, nuts and orange juice. In a small bowl, combine remaining ingredients except chutney. Pour dressing over potato mixture and gently toss. Chill salad several hours.

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1 can (20 oz) pineapple tidbits
5 medium firm bananas, halved lengthwise and sliced
1 can (16 oz) whole-berry cranberry sauce
1/2 cup sugar
1 carton (12 oz) frozen whipped topping, thawed
1/2 cup chopped walnuts

Drain pineapple juice into a medium bowl; set pineapple aside. Add bananas to the jice. In a large bowl, combine cranberry sauce and sugar. Remove bananas, discarding juice, and add to cranberry mixture. Stir in pineapple, whipped topping and nuts.

Pour into a 13x9x2″ dish. Freeze until solid.

Remove from freezer 15 minutes before cutting.  Yields 12-16 servings.

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1 lb. flaked crab meat
2/3 cup celery, chopped
1/2 cup onion, finely chopped
4 hard-boiled eggs, finely chopped
2 T chili sauce
salt and pepper to taste
1 T fresh parsley, minced
1 1/2 or 2 cups mayonnaise

Mix above ingredients together until well blended, adding enough mayonnaise to make the mixture bind together. Refrigerate this mixture until shortly before serving. You will use this mixture to fill the puffs (recipe below).  Yields 4 cups filling.

Puffs:
1 cup water
1/2 cup butter
1 cup flour, sifted
4 eggs

Bring water to a boil; add butter. Stir this mixture until butter i melted. Add flour, stirring until dough forms a ball. Cool dough mixture. Beat eggs in a separate bowl, until very thick and lemon colored. Stir eggs into cooled dough and mix thoroughly. Drop onto a baking sheet by teaspoonfuls. Bake for 15 minutes at 400 degrees. Cool puffs on rack.

Slice and fill with crab mixture just before serving. Do not fill puffs very far in advance of serving; the result will be soggy puffs.

This recipe can be made ahead of time, filling just before serving. Puffs can be frozen for later use.

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3 pounds garlic gloves
5 cups water

Boil 20 minutes and set aside.

Pour garlic into large kettle.  Add:

4 cups white vinegar
4 cups boiled water (save the rest of the water in case you need it to finish the last jar)
1/2 cup sugar
1/3 cup salt

Bring everything to a boil and simmer 5 minutes.

In each heated jar put 1/2 tsp dill weed and pour garlic mixture into jar.  Apply hot lids and rings to seal. Set 2-3 weeks before eating.  You may hot water bath for a few minutes to seal.

Note: This makes pretty Christmas presents.  Flavor is wonderful.  Buy the cans of garlic at Costco.

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1 (8 oz) package cream cheese
1 1/2 cup grated mild cheddar cheese
1 (5 oz) jar smoke-flavored processed cheese spread
1 tsp. Worcestershire sauce
1/2 tsp dry mustard
1/2 tsp salt
1 can chopped black olives
crushed walnuts

Soften cream cheese; blend with cheddar cheese, cheese spread, Worcestershire sauce, mustard and salt. Beat until smooth. Fold in chopped olives and shape into a ball. Roll the ball in chopped walnuts. Makes 1 1/2 lb.

Note: Can also put crushed pineapple, chopped green peppers or chopped onions in this recipe

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