Mulled Apple Cider With Orange & Ginger
Candied Sweet Potatoes
Bread Stuffing With Mushrooms And Bacon
Toffee Angel Delight

Mulled Apple Cider With Orange & Ginger

8 cups unpasteurized apple cider
A 3-inch cinnamon stick
10 whole cloves
1 navel orange, peeled and sliced crosswise
A 2-inch piece of peeled fresh ginger, cut into 6 slices

In a large saucepan combine the cider, the cinnamon stick, the cloves, the orange and the ginger and simmer the mixture for 20 minutes. Strain the mixture through a fine sieve into a heat-proof pitcher and serve the mulled cider warm. Makes about 8 cups. in salt and water mixture until water is desired color. For white dough, add white paint to have a whiter looking dough, otherwise it comes out a yellowish color.) Assemble on aluminum foil lined cookie sheet.

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Candied Sweet Potatoes
Serves 8

3 pounds sweet potatoes, peeled and cut crosswise into 1/2-inch-thick slices
3/4 cup firmly packed light brown sugar
2 tablespoons water
3 tablespoons unsalted butter, cut into pieces 1 teaspoon salt

In a steamer set over boiling water steam the potatoes, covered, for 10 to 15 minutes, or until they are just tender, and let them cool, uncovered. Arrange the potato slices in one layer, overlapping them slightly, in a buttered 2-quart shallow baking dish. In a small saucepan combine the brown sugar, the water, the butter, and the salt, bring the mixture to a boil, stirring, and cook it over moderate heat for 5 minutes. Drizzle the syrup evenly over the potatoes, and bake the potatoes in the middle of a preheated 350°F. oven, basting them with the syrup mixture every 15 minutes, for 1 1/2 hours, or until the syrup is thickened and the sweet potatoes have deepened in color. The candied sweet potatoes may be made 1 day in advance, kept covered and chilled, and reheated.

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Bread Stuffing With Mushrooms And Bacon
12 servings

The turkey's flavors of bacon and sage are repeated in this robust stuffing. Mushrooms, which have long been hunted in the heartland, add a nice touch.

1 1/4 pounds sourdough bread, crusts trimmed, cut into 1/2-inch cubes (about 12 cups)
3/4 pound bacon (about 12 slices), cut into 1/2-inch pieces
3 cups chopped leeks (white and pale green parts only; about 2 medium)
3 cups chopped celery
1 pound mushrooms, sliced
1 1/2 tablespoons dried sage leaves
2 teaspoons dried thyme
1 teaspoon salt
3/4 teaspoon ground black pepper
2 1/2 cups (or more) canned low-salt chicken broth
2 large eggs
1 1/2 teaspoons baking powder

Preheat oven to 325°F. Spread bread cubes on 2 baking sheets. Bake until bread cubes are dry and crisp, stirring occasionally, about 25 minutes. Transfer bread to large bowl. Sauté bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Pour off all but 1/4 cup drippings from skillet. Add chopped leeks and celery to skillet and sauté until tender and beginning to brown, about 10 minutes. Add mushrooms, sage, thyme, salt and pepper and sauté until tender, about 10 minutes. Pour mushroom mixture over bread cubes. Add bacon and toss to blend. Mix in 2 cups broth. (Stuffing can be prepared 1 day ahead. Cover and refrigerate.) Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish. Beat eggs and baking powder in small bowl to blend. Mix eggs into stuffing; moisten stuffing with more broth if stuffing is dry. Transfer to prepared baking dish. Bake stuffing until cooked through and golden brown on top, about 1 hour.

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Toffee Angel Delight

1 Angel Food cakechocolate
1 large box regular Chocolate pudding
1 large container of Cool Whip
1 cup Enstrom's World Famous Almond Toffee, finely chopped

Cut prepared angel food cake into thirds. Mix ½ cup toffee crumbs into the pudding and spread evenly on the layers of the cake. Frost cake with the Cool Whip. Sprinkle remaining crumbs on sides and top of the cake. Refrigerate.

Variation: add ¼ teaspoon peppermint extract to cooled pudding.

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