Peppermint Delight

3 jars marshmallow cream

2 large cartons Cool Whip, thawed

1-1/2 cups pecan pieces

1-1/2 cups crushed peppermint candy canes

Mix marshmallow cream and Cool Whip. Add nuts and crushed candy canes. Let set in fridge overnight. Mix well the next day. 

Cherry Tortillas

1 can (21oz.) cherry pie filling 

10 small soft flour tortillas

1-1/2 cups sugar

3/4 cup margarine

2 cups water

Preheat oven to 350 degrees. Spoon pie filling on each tortilla, dividing equally. Roll up to enclose filling. Place, seam side down, in greased 9x13 inch baking dish. Combine sugar, margarine and water in saucepan. Cook until sugar is dissolved. Pour over tortillas. Bake, covered, for 40 minutes. 

• Recipes

Pound Cake

2 sticks butter

1-2/3 cups sugar

5 eggs

2 cups flour

1 teaspoon vanilla

Cream butter and sugar ubtil fluffy. Add eggs and mix well. Add vanilla and flour. Mix until well blended. Bake at 350 degrees for 1 hour. 

Apple Cider Cookies

• 3/4 cup plus 2 ½ tablespoons apple cider, divided
• 1 cup unsalted butter
• 3 cups all purpose flour
• 2 teaspoons ground cinnamon
• 1 teapsoon baking soda
• ½ teaspoon kosher salt
• ¼ teaspoon ground ginger
• 1 cup packed light brown sugar
• ¾ cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 1 ½ cups unsifted powdered sugar

Bring 3/4 cup of apple cider to a boil in a small saucepan over medium heat. Boil, stirring occasionally, until the cider reduces to 1/4 cup, 8 to 10 minutes. Remove from heat and transfer to a small heat-proof bowl. Chill, uncovered, until room temperature, about 10 minutes.

While cider reduces, place butter in a separate small saucepan and melt gently over medium-low (alternatively, melt butter in a microwave-safe bowl on 50% power until melted, about 2 minutes, stirring every 30 seconds). Pour melted butter into a stand mixer bowl and refrigerate until room temperature, about 10 minutes.

While cider and butter chill, whisk flour, cinnamon, baking soda, salt, and ginger together in a medium bowl until no lumps remain. Add brown sugar and granulated sugar to stand mixer bowl with butter; beat with a paddle attachment on medium speed until fluffy, about 1 minute. Add egg, egg yolk, and reduced apple cider, beating until just combined. Reduce mixer speed to low and gradually add flour mixture until just combined, stopping to scrape down sides of the bowl as needed, about 2 minutes total. Cover and chill dough until just firm, about 30 minutes. Meanwhile, preheat the oven to 350 degrees F (175 degrees C) with a rack in the center position. Line 2 large-rimmed baking sheet with parchment paper. Scoop chilled dough using a 1 1⁄3 oz. scoop (#24, about 2 ½ tablespoons) and place on prepared baking sheet about 3-inches apart. Cover and chill remaining dough while the first two pans are baking. 

Bake in the preheated oven, one baking sheet at a time, until edges are golden brown and center is set, 12 to 14 minutes, rotating baking sheets front to back halfway through. Cool cookies on baking sheet for 5 minutes; transfer cookies to a wire rack to cool completely, about 20 minutes. Repeat with remaining cookie dough.

While cookies are cooling, whisk together powdered sugar and the remaining 2 tablespoons apple cider in a small bowl until smooth (if too thick, add remaining 1 ½ teaspoons cider, 1/2 teaspoon at a time, until mixture is loose enough to drizzle). 

Drizzle evenly over cooled cookies and let the drizzle set before serving.