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Borden Home for the Holidays Recipes (1990)

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Borden Home for the Holidays Recipes (1990) SA/E3OO SA/E 2OO on your next purchase of on any 16 oz., 24 oz., or 32 oz. EAGLE'BRAND bottle of REALEMON= i Sweetened Condensed Milk Lemon Juice from n Concentrare - rrnSBoRogr-rB ,[!f*otHh'frruSBonon-n3@ffi GOIIO B€ GOOD GOIM B€GOOD e STOR RETAILER: Borden, lnc. will redeem BETAILER: Borden, lnc. will redeem for face value plus 80 provided you have for face value plus 80 provided you have complied with its terms and redemption complied with its terms and redemption policy. ANY OTH ER USE CONSTITUTES policy. ANY OTH ER USE CONSTITUTES FRAUD. Send to Borden, lnc., PO. Box FRAUD. Send to Borden, lnc., PO. Box 870026, El Paso, Texas 88587-0026. 870026, El Paso, Texas 88587-0026. Cash value 1/200. Void where restricted. Cash value 1/200. Void where restricted. Limit one coupon per purchase. Limit one coupon per purchase. illiltililillililll lill|]Illilmlilililt ,&- --S ltr i' &' 'fr . /.!&t ."t*&*** d',,i:"- CREAMY BAKED Raspberry Topping: ln saucepan, cook and CHEESECAKE stir % cup syrup drained from 1 (lGounce) Makes one 9-inch cheesecake package thawed frozen red raspberries, cup red currant jelly or red raspberry cups graham % iam 1l cracker crumbs and 1 tablespoon cornstarch until slightly % cup sugar thickened. Cool. Add raspberries. % cup margarine or butter, molted 2 (8-ounce) packages cream cheese, softened FRUIT MEDLEY PUNCH 1 (l4-ounce) can Eagle@ Brand Makes about 3% quarts Sweetened Condensed Milk (NOT evaporated milk) 2 (1O-ounce) packagos lrozen 3 eggs strawberries in syrup, thawed % cup ReaLemon@ Lemon Juice 3 cups eacfi apricot nectarand cold water from Concentrate 1 cup ReaLemon@ Lemon Juice 1 (8-ounce) container Borden@ Sour from Concentrate Cream, at room temperature 1 (6-ounce) can frozen orange juice thawed Preheat oven to 30Oo. Combine crumbs, concentrate, sugar and margarine; press firmly on bottom 1 cup sugar of f-inch springform pan. ln large mixer 3 (12-ounce) cans ginger ale, chilled bowl, beat cheese until fluffy. Gradually beat ln blender, pur6e strawberries. ln punch in sweetened condensed milk until smooth. bowl, combine strawberries and remaining Add eggs and Realemono brand; mix well. ingredients except ginger ale; stir until Pour into prepared pan. Bake 50 minutes sugar dissolves. Before serving, add ginger or until center is set; top with sour cream. ale and ice ring. Bake 5 minutes longer. Cool. Chill. Serve lce Bing: Freeze2y2cups water in 1-quart with Raspberry Topping if desired. ring mold. Arrange assorted fruits on top Ref rigerate leftovers. of ice. Slowly pour % cup water over fruit; treeze. ti. Ii*. r. .,k' , ',.. q-_"_.{..r i'l,fffirilr. i:l ! .:ll \.r rf.g.*-? p *, frn.bl tu.. ..\ ,s'\ \ -4t \ RASPBERRY % cup rum, optional CHAMPAGNE PUNCH ln large pitcher, combine ingredients. Chill. Stir before serving; garnish with nutmeg if Makes about 3 quarts desired. Ref rigerate leftovers. 2 (lO-ounce) packages trozon red raspberries in syrup, thawed % cup RoaLemon@ Lemon Juics from LEMON BARS Concentrato Makes 30 bars % cup sugar 1% cups plus 3 tablespoons unsifted llour 1 (750 mL) bottle red ros6 wine, chilled % cup confectioners' sugar 1 quart Bordon@ Raspberry Sherbet % cup cold margarine or butter 1 (750 mL) bottlo Asti Spumante or 4 eggs, slightly beaten champagne, chilled 1% cups granulated sugar ln blender container, pur6e raspberries. 1 teaspoon baking powder ln large punch bowl, combine pureed rasp- % cup Realemon@ Lemon Juice from berries, ReaLemon@ brand, sugar and Concentrate wine; stir until sugar dissolves. Just before serving, scoop sherbet into punch bowl; add Preheat oven to 3500. ln medium bowl, ps Asti Spumante. Stir gently. combine 1 % cu llour and confectioners sugar; cut in margarine until crumbly. Press onto bottom of lightly greased 13x9-inch MAPLE EGG NOG baking pan; bake 15 minutes. Meanwhile, in large bowl, combine eggs, granulated Makes about 5 cups sugar, 3 tablespoons flour, baking powder 1 (32-ounce)can Borden@Egg Nog, and Realemon@ brand; mix well. Pour over golden. chilled crust. Bake 20 minutes or until Cool. Cut into bars. Store covered in refrigerator; % cup Cary's@, Vermont Maple Orchards serve at room temperature. or MacDonald's Pure Maple Syrup Hol Cranberry Cider Caramel Fudge Cake Maple Pecan Pie whole cloves MAPLE PECAN PIE 8 2 cinnamon sticks Makes one 9-inch pie ln saucepan, bring ingredients to a boil. 1 (9-inch) unbaked pastryshell Reduce heat; simmer 10 minutes. Remove 3 eggs, beaten spices. 1 cup Cary's@, Vermont Maple Orchards gr MacDonald's Pure Maple Syrup % cup lirmly packed light brown sugar CARAMEL FUDGE CAKE 2 tablespoons butter or margarine, Makes one 13x9-inch cake melted 1 (18%- or1Bz2-ounce) package 1 teaspoon vanilla extract chocolate cake mix 1% cups pecan halves or pieces 1 (14-ounce) package caramels preheat Place rack in lowest position in oven; % cup margarine or butter oven to 3500. ln large bowl, combine all 1 (14-ounce) can Eagle@ Brand pastry ingredients except shell. Pour into Swsetened Condensed Milk pastry shell. Bake 35 minutes or until golden. (NOT Cool. Ref rigerate leftovers. evaporated milk) 1 cup coarsely chopped pecans Preheat oven to 3500. Prepare cake mix HOTCRANBERRYCIDER as package directs. Pour 2 cups batter into Makes about 2 quarts greased 13x9-inch baking pan; bake 15 min- utes. ln heavy saucepan, over low heat, 1 quart apple cider or iuico melt caramels and margarine. Remove from 1 (32-ounce) bottle cranberry juice heat; add sweetened condensed milk. Mix cocktail wel/. Spread caramel over cake; spread % cup ReaLemon@ Lemon Juice from remaining cake batter over caramel. Top with Concentrate nuts. Bake 30 minutes or until cake springs back when lightly touched. Cool. % cuplirmly packed light brown sugar APPLE STREUSEL MINCE PIE TBADITIONAL PUMPKIN PIE Makes one 9-inch Pie Makes one 9-inch pie 1 (9-inch) unbaked pastryshell 1 (g-inch) unbaked pastry shell 3 alFpurpose apples, pared and 1 (16-ounce) can pumpkin (about 2 cups) thinly sliced 1 (l4-ounce) can Eagle@ Brand % cup plus 3 tablespoons unsifted llour Sweelened Condensed Milk 2 tablespoons margarino or butter, meltsd (NOTevaporated milk) 1 iar None Such@ Ready-to-Use Mince- 2 eggs meat (Regular or Brandy & Rum) 1 teaspoon ground cinnamon % cup firmly packed light brown sugar % teaspoon ground gingel 1 toaspoon ground cinnamon % teaspoon ground nutmeg % cup cold margarine or butter % teaspoon salt % cup chopped nuts Preheat oven to 4250.ln large mixer bowl, pastry ln large bowl, toss apples with 3 tablespoons combine all ingredients except shell; flourand melted margarine;arrange in pastry mixwell. Pour into pastryshell. Bake 15 min- shell. Top with mincemeat. ln medium bowl, utes. Reduce oven temperature to 3500; bake or knife inserted combine remaining % cu p llour, sugar and 35 to 40 minutes longer until cinnamon; cut in cold margarine until crumbly. 1 inch from edge comes out clean. Cool. Add nuts; sprinkle over mincemeat. Bake in Garnish as desired. Refrigerate leftovers. lower half of 4250 oven lO minutes. Reduce oven temperature to 3750; bake 25 minutes longer or until golden. Cool. Garnish as desired. .'alE.ft,." & ,&r& '.t,!*.rt 'd #,\*,f/ fr * t'-g'+ -r.rx+f Fruited Easy Peanut \tfup{ Shortbread Cookies Butter Cookies FRUITED SHORTBREAD EASY PEANUT BUTTER COOKIES cooKrEs Makes about 5 dozen Makes about 3 dozen 1 (14-ounco) can Eagle@ Brand 2% cups unsiftod floul Sweetened Condensed Milk 1 teaspoon baking soda (NOT ovaporated milk) 1 toaspoon cream of tartar % to 1 cup peanut buttol 1 cup margarine or butter, softened 1 egg 1% cups conlectioners sugar 1 teaspoon vanilla extract 1 egg 2 cups biscuit baking mix 1 (g-ounco) package None Such@ Preheat oven to 35Oo. ln large mixer bowl, Condensed Mincemeat, crumblod beat sweetened condensed milk, peanut 1 teaspoon vanilla extract butter, egg and vanilla until smooth. Add biscuit mix; mix well. Chill at least t hour. Preheat oven to 3750. Combine llour, baking Shape into 1-inch balls. Place 2 inches apart soda and cream of tartar. ln large mixer bowl, on ungreased baking sheets. Flatten with beat margarine and sugar until fluffy; beat fork. Bake 6 to I minutes or until ,ight y in egg. Stir in mincemeat and vanilla. Add browned (do not overbake). Cool. Store (dough will flour mixture; mix well be stiff). tightly covered at room temperature. Roll into 1%-inch balls. Place on ungreased baking sheets; tlatten slightly. Bake 10 to Poanut Blossoms: Shape as above; 12 minutes or until lightly browned. Cool. do not tlatte n. Bake as above. Press solid Frost if desired. milk chocolate candy drop in center of each cookie immediately after baking. Foolprool Chocolate Double Chocolate Cookie Bars FOOLPROOF DARK DOUBLECHOCOLATE CHOCOLATE FUDGE COOKIE BARS Makes about 2 pounds Makes 24 to 36 bars 3 (6-ounce) packages semi-sweet 2 cups finely crushod creme-filled chocolate chips (3 cups) chocolate sandwich cookies 1 (14-ounce) can Eagle@ Brand (24 cookies) Sweetened Condensed Milk % cup margarine or butter, melted (NOT evaporated milk) I (l2-ounce) package semi-sweet Dash salt chocolate chips % to 1 cup chopped nuts 1 (14-ounce) can Eagle@ Brand 1ll2 teaspoons vanilla extract Sweetened Condensed Milk ln heavysaucepan, over low heat, meltchips (NOT evaporated milk) with sweetened condensed milk and salt. 1 teaspoon vanitla extract Remove from heat; stir in nuts and vanilla. 1 cup chopped nuts Spread evenly into wax paper-lined 8- or Preheat oven to 35Oo. Combine crumbs 9-inch square pan. f Chill 2 hours or until irm. and margarine; press firmly on bottom of Turn fudge peel paper onto cutting board; off 13x9-inch baking pan. ln medium saucepan, and cut into squares. Store loosely covered over medium heat, melt 7 cup chips with at room temperature.
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