Gingersnap Cookie Truffles Recipe
By Kirsten Nunez

If you love gingersnap cookies, you'll adore this gingersnap cookie truffle recipe. It calls for simple ingredients like gingersnap crumbs, cream cheese, and spices. Together, they create a flour-less, dough-like filling that's hard to resist

You can also take it up a notch and add even more spices for a stronger flavor. And, like most truffle recipes, the finished product looks fancier than it really is. This easy holiday recipe is perfect for parties, potlucks, and gifts!

Things You'll Need
4 cups gingersnap cookies, broken

8 ounces cream cheese, room temperature

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon vanilla extract

1 tablespoon olive or coconut oil

1 1/4 cup chocolate chips of choice

Step 1
Crush the gingersnaps into crumbs. You can do this with a coffee bean grinder, high-powered blender or food processor.

Step 2
In a large bowl, combine the gingersnap crumbs with cinnamon, ginger, and nutmeg. Mix well.

For an extra kick, add more spices.

Step 3
Add the softened cream cheese and vanilla extract. Mix well.

Step 4
Continue mixing until the ingredients form a dough-like consistency. You should be able to form a large ball. If the mixture is too crumbly, add more softened cream cheese or butter, one tablespoon at a time. If it's too creamy, add more gingersnap crumbs.

Step 5
With clean hands, roll the dough into 18 balls. Each one should be about the size of a standard meatball.

Place on a metal baking sheet lined with parchment paper. Chill in the refrigerator for at least 30 minutes.

Step 6
Meanwhile, melt the chocolate chips. Fill a small pot about 1/3 full with water. Bring to a boil, then reduce to a simmer.

Place a stainless steel bowl on top of the pot, making sure the bottom does not touch the water. Place the chocolate chips and oil in the bowl. Stir occasionally until melted and smooth.

Tip
Keep an eye on the chocolate. Make sure it doesn't bubble or burn.

Step 7
Insert a toothpick into each gingersnap ball. Dip into the melted chocolate, making sure to cover all sides.

Return to the parchment-lined baking sheet. You can use a second toothpick to push the truffle off of the first toothpick.

Step 8
Repeat with the remaining truffles. Let the chocolate set completely.

To speed up this step, pop the truffles in the refrigerator.

The truffles are ready to eat once the chocolate has set.

You can leave the truffles as they are, or decorate them. One idea is to drizzle melted white chocolate on top.

For one batch of truffles, 1/4 cup of white chocolate chips is enough. Once melted, place the white chocolate in a plastic sandwich bag, cut off the tip and drizzle onto the truffles. You can also use microwavable candy melts and a piping bag. For a more festive touch, add sprinkles or edible glitter before the chocolate melts. The possibilities are endless with these sweet and simple treats!

Cranberry Brie Flatbread Recipe
By Jackie Dodd

With pre-made pizza dough and cranberry sauce you're already making, these couldn't be simpler for holiday entertaining. Just slice some cheese, sprinkle with rosemary, and they're ready for the oven. Even at the last minute, you can still pull these off in under 20 minutes.

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With pre-made pizza dough and cranberry sauce you're already making, these couldn't be simpler for holiday entertaining. Just slice some cheese, sprinkle with rosemary, and they're ready for the oven. Even at the last minute, you can still pull these off in under 20 minutes.

Things You'll Need
2 cups fresh cranberries

1 large naval orange

1/2 cup granulated sugar

1 ball (1 lbs) pre-made pizza dough

1 tablespoon olive oil

1 (8 oz) wheel of brie cheese

2 teaspoons chopped fresh rosemary

Kosher or sea salt

Step 1: Make the Cranberry Sauce
Preheat oven to 425°F.

Add the cranberries, juice from one orange (about 1/2 cup), and sugar to a pot over medium-high heat. Simmer until cranberries have broken down and the mixture reaches the consistency of a thick jam, about 15 minutes. Remove from heat.

Tip
Need cranberry sauce for your holiday table? Just make a double (or triple!) batch, and you'll have enough for the flatbreads and more than enough leftover for the table! You can also substitute 1 cup of your favorite cranberry sauce for the topping on these flatbreads.

Step 2: Cut the Dough into Portions
On a lightly floured surface, cut the dough into 8 equal sized portions (you can also make small, two-bite flatbreads by cutting the dough into 16 equal sized pieces).

Press and pull them into circles about 4 inches in diameter.

Tip
Want to make it even simple? Use packaged (pre-cooked) Naan flatbread, top, and bake for 6 minutes!

Step 3: Top
Place the circles on a baking sheet and brush dough with olive oil. Slice the cheese (with the rind on) into thin slices. Add two slices to each circle. Top with about 1 tablespoon of cranberry sauce, and sprinkle with rosemary.

Step 4: Bake
Bake at 425°F for 10-12 minutes or until the dough is browned and the cheese has melted. Remove from oven, sprinkle with salt. Serve warm.

This is an old recipe, sent to me by a half-step-cousin, Pat (I think).  His Aunt Lauretta was my dad's first cousin.  He also sent me earlier, many other old family recipes that I have not posted.  Those are more family size, but this one is huge.  It is mentioned that only 1/4 of it is used and that makes 150 cookies.  I'm not suggesting anyone make it, I just wanted to have others see this old recipe.  I'm not sure if the comments are Lauretta's or Pat's.

Mary Ann


This has been a yearly tradition for the Quigg family since Erna Tock died and stopped bringing Aunt Lauretta's cookies for Christmas. We use them only for Christmas. Being the last in my family I still keep the tradition alive every Christmas. I use Christmas cookie cutters to cut the rolled out dough. The hardest part is the fact that the dough must be rolled out paper thin. To cut the cookie shapes out is really hard. It took me years to get the hang of it.

Again, word for word as it appears on the letter from Aunt Lauretta Tock (Schiel).

Let Stand overnight - easier to roll. can cut recipe in half or quarter.

           Mrs. Krieck's Brown Xmas Cookies
1# brown sugar
1 qt molasses - 1/2 mol + 1/2 syrup
4 eggs - 2 whole ones - 2 yolks - the 2 white for icing
2 tsp baking soda
1# shortening - butter or other kind
1/2 tsp salt
5& ground Cardamon seed
5& star anise seed - ground,
flour enough to make a stiff dough.

mix and let stand overnite. roll out & bake next day. This is the original recipe , but if you made it all, you would bake for a week. You can use half, if you want a lot of cookies I use only 1/4 of the recipe. makes about 100 cookies.
Now about the seeds, you can still buy cardamon seed, which is already ground or buy the seeds and grind them. I have an old coffee mill which I use. Star anise you can not buy anywhere, as it grows in Red China and we don't deal with them. You can buy ground anise. (plain) or use the seeds & grind them or you can use anise oil.
    This year I used seeds & ground them. also the cardamon seed. They come ice (probably in) little white pods & you can grind the whole thing or take the seeds out, which I did & grind them Cardamon seed is expensive. 65 cents for 1/2 oz. or 35 for 1/4 oz of the ground. It's easier to buy the seeds already ground, but I like to grind mine. This sounds like a lot of work, but it really isn't.
   Hope you can make it all out
Put as much as you want of the seed in the dough & taste it.

This is the tried and true 1/4 recipe;
1/2 Cup Dark Brown Sugar (packed)  Sometimes I use 1/4 Cup Brown Sugar & 1/4 Cup of Dark Karo Syrup
1 egg plus 1 egg yolk (Save extra egg white for Icing)
1/2 Cup Butter, margarine or shortening
1/4 Tsp. Salt
1 Tsp Ground cardamon seeds
1 Tsp ground anise seed. I grind my own with a pepper grinder.
Flour enough to make a stiff dough ( about 4 cups) ... a little stiffer than peanut butter.
Mix and let stand overnight... I keep it refridgerated. Roll out very thinly, cut and bake. Bake at 350 degrees F until lightly browned (10-12 minutes) Watch very closely as they burn quickly. I can make about 150 cookies

BOILED ICING FOR BROWN CHRISTMAS COOKIES
1 egg white                                        Combine in top of double boiler & place over boiling water. Beat till very light, about
3/4 Cup sugar                                     7 min. Remove from heat and fold in flavor (vanilla) and food coloring.
1/8 Tsp Cream of Tartar
3 Tblsp. of water

MaryAnn, I sent the recipe to my younger sister who is the only one of us with chef's training. I'm curious as to if she'll try it!

Patricia, I'll be interested in what she thinks, if she'll try it.  Let me know.

Mary Ann

I'll do that!

Mary Ann,  that cookie recipe sounds interesting. I know I won't be making any from your recipe.  I have my mother-in-law's recipe for cut-out cookies that I used to use, but I don't think I could roll out the dough anymore.  But, her recipe called for 8 cups flour and it made a lot of cookies.  I used to only make 1/2 of the recipe and it still made a lot.  They were my husband's favorite cookies and they were usually the only kind I would make.  And, they were really thin.  My sister-in-law still makes them, but she has help from her daughter and grand daughter.  I don't have any girls to help me and my 2 daughter-in-laws don't like to cook nor bake. So, I just have to go without.  And, I do miss them.  I have tried buying some at our local farmers market, but they are just way too thick.  We do have a real old bakery in Baltimore,  called Otterbeins and they do make real thin ones. Sometimes I can get them at the local grocery store.  And, I could order them online, but since they are so thin, I wonder if they would still be in one piece when they arrived. 

Joy

Joy, I have an idea that bakery has been shipping thin cookies for years and probably has a way to protect them.  I won't be making the cookies myself.  I should give the recipe to Dot because she always bakes cookies at Christmas time, but she likes a variety. 

Mary Ann

MaryAnn, I heard back from my sister and she said, "They had big families back then ... and lots of neighborly visits! : )


Then she suggested spiced molasses cookies or a German pfeffernusse cookie or Lebkuchen cookies. So, I went Googling.

Spiced Molasses cookies

Spiced Molasses Cookies
Author: Sydney
Prep time:  20 MINS Cook time:  40 MINS Total time:  1 HOUR
Serves: 30 cookies
 
Chewy on the inside, crunchy on the outside molasses cookies with plenty of winter spices to keep you warm!
Ingredients
3 cups all purpose flour
3 teaspoons baking soda
2 teaspoons ground ginger
2 teaspoons ground cinnamon
½ teaspoon salt
¼ teaspoon cloves
⅛ teaspoon ground star anise (optional)
⅛ teaspoon ground black pepper
1 cup packed brown sugar
¾ cup unsalted butter, room temperature
1 egg
1 egg yolk
⅔ cup molasses
1 cup raw or granulated sugar, for rolling
Instructions
Preheat your oven to 350 degrees F. Whisk together the flour, baking soda, ginger, cinnamon, salt, cloves, star anise and black pepper. If you have whole spices, you can grind up the ginger, cinnamon, salt, cloves, star anise and black pepper in a mortar and pestle or spice grinder, otherwise pre-ground is fine. Set aside.
In the bowl of your mixer, combine your brown sugar and butter, and beat until well combined, at least 3 minutes (if you do not incorporate your sugar and butter properly, the cookies will fall flat). Add in your egg, beat to combine, then add in your egg yolk, and beat to combine. Pour in your molasses and beat to combine, scraping down the sides of the bowl as needed. Gradually add in the flour, 1 cup at a time, scraping down the sides of the bowl as needed, until smooth and just moistened.
Place your 1 cup of raw or granulated sugar in a bowl and line your baking sheets with parchment and/or grease well. Place 2-tablespoon sized dollops (or use a cookie scoop, my secret weapon) in the bowl, and roll them around until they are covered well in the sugar. Place the cookies about 1-1/2 inches apart on your baking sheet (I did about 8 cookies per sheet) and bake for 10-12 minutes, until just set but now browned. Allow to cool slightly before storing and/or serving. These will keep well in an airtight container for up to 1 week or frozen for up to 3 months.

German Lebkuchen Christmas Cookies

yield:
18 COOKIES
prep:
15 MINUTES (ACTIVE) 2 HOURS (INACTIVE)
cook:
10-12 MINUTES
total:
2 HOURS 45 MINUTES

INGREDIENTS:
For the Cookies:
3 cups all-purpose flour, plus extra for kneading
1¼ teaspoons ground nutmeg
1¼ teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground allspice
1 egg
¾ cup light brown sugar
½ cup honey
½ cup molasses

For the Glaze:
1 cup confectioner's sugar
2 Tablespoons water
1 Tablespoon lemon juice

DIRECTIONS:
1. Preheat the oven to 350°F. Grease two baking sheets or line them with parchment paper.

2. Sift together the flour, nutmeg, cinnamon, cloves and allspice. Set aside.

3. Beat the egg and sugar together on medium speed until light and fluffy, about 2 minutes. Scrape down the bowl.

4. Beat in the honey and molasses until thoroughly combined.

5. On low speed, stir in the flour mixture until just combined.

6. Turn the dough out from the bowl onto a well-floured surface. Knead the dough, adding more flour as kneaded, until a stiff dough is formed.

7. Wrap the dough in plastic wrap and chill until firm, about 2 hours or overnight.

8. On a well-floured surface, roll out the dough into a 9x12-inch rectangle. Cut the dough into 18 3x2-inch rectangles. Bake for 10-12 minutes.

9. Transfer the cookies to a wire rack and let cool. Whisk together the confectioner's sugar, water and lemon juice and brush or spread on top of the cookies.

10. Allow the glaze to firm, and then store the cookies in an airtight container at room temperature.

German Pfeffernusse Cookies

Ingredients Serves 18

1⁄2 cup molasses
1⁄4 cup honey
1⁄4 cup shortening
1⁄4 cup margarine
2 egg
3⁄4 cup white sugar
1⁄2 cup brown sugar
2 tsp anise extract
4 cup all-purpose flour
1 1⁄2 tsp ground cardamom
1 tsp ground nutmeg
1 tsp ground cloves
1 tsp ground ginger
2 tsp ground cinnamon
1 1⁄2 tsp baking soda
1 tsp white pepper
1⁄2 tsp salt
1 cup powdered sugar, for dusting
Directions
Prep 15 min Cook 15 min Ready 30 min
Mix together molasses, honey, shortening, and margarine in a saucepan over medium heat. Cook and stir until creamy. Remove from heat and allow to cool to room temperature. Stir in eggs, white sugar, brown sugar, and anise extract.
Combine flour, cardamom, nutmeg, cloves, ginger, cinnamon, baking soda, white pepper, and salt in a large bowl. Add the molasses mixture and stir until thoroughly combined. Refrigerate for at least 2 hours.
Preheat oven to 325 degrees F (165 degrees C).
Roll dough into acorn sized balls and place at least 1 inch apart on baking sheets.
Bake cookies for 10 to 15 minutes, then transfer to a wire rack to cool. Dust cooled cookies with powdered sugar.

Patricia, I've seen recipes for both of those cookies over the years, but never made any of them.  I used to have a rolling pin with designs in it that you would roll over the dough and I think there were squares so you could cut them for individual cookies.  I wonder what I did with that?  I think it would be used for one of those cookies.

Appleton was a German and Scandinavian community "back in the days" and Mrs Krieck sounds German.  I looked her up in Ancestry but didn't pay attention to her family or any dates.

Mary Ann

  I was shocked yesterday when I went to add a new recipe to the Indexes in the cooking section of Seniors and Friends to find that all of the link are now broken.  I am hopeful this problem can be fixed as I spent many hour preparing the Indexes.  I have emailed Michael about this problem and asked for his help. I will let you know if the problem can be fixed. Obviously I will not be doing any more updating until he problem can be fixed but glad to have Mary Ann's big cookie recipe as the starting point for the future.   

Thank you Larry, it does seem as if this new regime has been more problems and issues than help. I hope Michael is able to regain access to the indexes.

MaryAnn, my mom also had one of those rollers, with white handles and a tan body of stamps. My younger sister has it now.

https://www.google.com/search?q=rolling+pin+with+a+body+of+stamps+for+short+bread+or+cookies&oq=rolling+pin+with+a+body+of+stamps+for+short+bread+or+cookies&aqs=chrome..69i57.36692j0j7&sourceid=chrome&ie=UTF-8

She thought one or more of these recipes might have originated from or at least been influenced by your recipe or a similar one.

Patricia, I followed the link to the rolling pins, then for some reason things went to Norm's B&T and I could not find your post.  Anyway, my carved rolling pin looked exactly like the Springerle one, color and everything.

So, I haven't lost my mind, I've just lost my way.

My new-found cousin said they used Christmas cookie cutters with their dough.  Which reminds me I have a goose cookie cutter than my grandmother gave me years ago.  It looks homemade with a flat top with a hole for your finger.  It must be well over 100 years old.
 
Mary Ann

The Spruce Eats' Traditional British Fruit Cake Recipe

Total:
3 hrs
Prep:
30 mins
Cook:
2 hrs 30 mins
Yield:
Serves 10

The success of this deliciously rich, moist cake lies in soaking the dried mixed fruits in strong dark tea the evening before; the tea adds a subtle depth of flavor to the cake. For this reason, you will need a little planning to allow time to soak the fruits. It is worth it though so don't be put off.

Ingredients
450 g./1 lb.  mixed dried fruit
300 ml./10 fl. oz. black tea (cold, strong)
225 g./8 oz. all-purpose (or plain flour)
150 g./5 1/2 oz. butter (slightly softened)
150 g/5 1/2 oz. dark Muscovado sugar
4 medium-sized eggs
1 tablespoon dark treacle (cane molasses)
100 ml./3 f.l oz. brandy (or sherry)
1/2 tsp. freshly ground nutmeg
2 tsp. lemon juice
1 tsp. baking powder
110 g./4 oz. ground almonds
225 g./8 oz. candied peel (chopped)
225 g./8 oz. glace cherries (halved)
Steps to Make It

1: The day before place the dried fruits in a large bowl, add the tea and stir well. Cover and leave overnight.

2: Preheat the oven to 325 F/170 C/Gas 3.

3: Line an 8-inch round cake tin with greaseproof paper or baking parchment.

4: Place the butter and sugar into a large baking bowl.

5: Using an electric hand whisk or fork, cream the butter into the sugar until light, smooth and creamy.

6:  Beat one egg into the creamed butter, then beat in a quarter of the flour. Repeat until all the eggs and flour are used up.

7:  Add the treacle, brandy or sherry, nutmeg, lemon juice to the cake mixture and stir gently using a spoon or spatula. Finally, stir in the baking powder.

8: Drain the dried fruits and add the ground almonds, glace cherries, and mixed peel. Stir well then add to the cake mixture stirring gently until all the fruits are incorporated into the mixture. Stir gently so as not to 'flatten' the cake mixture.

9: Spoon the mixture into the prepared cake tin and gently level the surface.

10: Cook in the preheated oven for 2 to 2 1/2 hours or until dark, golden brown.

The Spruce Eats' Traditional Scottish Dundee Cake

Total:
2 hrs 45 mins
Prep:
15 mins
Cook:
2 hrs 30 mins
Yield:
1 Cake (6 to 8 Servings)

A traditional Dundee cake comes from, no surprises, Dundee in Scotland. The cake is distinctive alongside other rich fruit cakes by circles of blanched almonds on the surface of the cake.

There are many versions of the Dundee Cake, all claiming to be 'the one," but usually any lovely rich fruit cake will do the job. This cake is as near as we can get to an actual, traditional cake as it contains the almonds, whiskey, and the orange peel.

Dundee is also the birthplace of British marmalade, thanks to the Keiller family, who are generally credited with making the first commercially available, breakfast preserve. As such, a pure and true Dundee cake will include the zest of an orange, thus linking it to the marmalade making in the town. This recipe includes a little of both, and so has quite a citrus tang to it.

As this is also a Scottish cake, traditionally, a malt whiskey would be used to flavor the cake. However, if whiskey is not your tipple, then feel free to use brandy or even sherry.

Ingredients

5 1/2 ounces/150 grams butter (slightly softened)
5 1/2 ounces/150 grams dark brown sugar (soft)
1 large orange (zested)
8 ounces/225 grams all-purpose flour (or plain flour)
2 teaspoons baking powder
1 teaspoon mixed spice (Pumpkin Pie mix makes a good alternative)
3 large free-range eggs
1 pound/450 grams dried fruit (like sultanas, currants, and raisins)
2 ounces/55 grams candied peel (chopped)
Optional: 2 ounces/55 grams glace cherries (halved)
1 tablespoon malt whiskey (or brandy, if you prefer)
4 ounces/115 grams whole almonds (blanched)

Steps to Make It
Gather the ingredients.

Preheat the oven to 300 F/150 C/Gas 2.

Line an 8 1/2-inch cake tin with greaseproof paper or baking parchment and grease lightly with a little butter.

Place both the butter, sugar, and zest into a large roomy baking bowl. Cream the butter into the sugar until light, smooth and creamy using either a fork or electric hand whisk.

In another bowl, mix the flour with the baking powder and mixed spice.

Beat one egg into the creamed butter, then beat in a third of the flour. Repeat until all the eggs and flour are used up.

Add the dried fruits, citrus candied peel, and cherries (if using) to the mixture and stir well, but gently - you don't want to flatten the cake batter too much - until all the fruits are incorporated into the mixture.

Finally, stir in the whiskey using a spoon or spatula.

Spoon the mixture into the prepared cake tin and gently level the surface.

Cook in the preheated oven for 1 1/2 hours, then arrange the blanched almonds into circles on the top and return the cake to the oven.

Cook for another hour or until the cake is a deep, golden brown.

Remove the cake from the oven and place onto a cooling rack and leave the cake to cool in the tin.

Once cooled it is ready to eat. Serve and enjoy!

From Shirley;  Today at 03:21:57 pm #38
Boy, I am with you on that music being butchered, Mary Ann! 

Okay, Amy, I copied the German Sweet Chocolate recipe but don't know what to do with it. Hear tell those recipes got scrambled but since I don't know where they are, I'm going to post the recipe right here & if anyone wants to move it, "have at it".  I finished the spaghetti sauce & fixed some pasta, ate & "boxed up" the rest for freezer & frig. Must say, I think this is the best batch I ever made, but could be I was just hungry for it.
***********
German Sweet Chocolate Cake
1 package (4 oz) Baker's German Sweet Chocolate
1/2 cup water
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) margarine or butter-softened (I use half & half)
2 cups sugar
4 egg yolks
1 teaspoon vanilla
1 cup buttermilk
4 egg whites
*******
Heat oven to 350° F. Line bottoms of 3- 9" round cake pans with wax or parchment paper
Microwave chocolate & water in large bowl on high 1 1/2-2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted.
Mix flour, baking soda and salt: set aside. Beat marg/butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beating after each addition until smooth.
Beat egg whites in another large bowl with electric mixer on high speed until stiff peaks form. Gently stir/fold into batter. Pour into prepared pans. Bake 30 minutes or until cake springs back when lightly touched in center. Immediately run spatula or knife around edges of pans. Cool on cake racks for 15 minutes, remove from pan & remove paper before it cools.  Cool completely on wire racks.  Spread coconut-pecan frosting between layers & top (not sides)
*******
Coconut-Pecan filling/frosting
1 can (12 oz) evaporated milk (I use Carnation)
1 & 1/2 cups sugar
3/4 (stick & 1/2) butter or Blue Bonnet Margarine (I use butter)
4 egg yolks slightly beaten
1& 1/2 teaspoons vanilla
1 package (7 oz) Baker's Angel Flake Coconut
1 & 1/2 cups broken pecans (or more)
Mix milk, sugar marg or butter, egg yolks & vanilla in large saucepan. Cook & stir over
medium heat about 12 minutes or until thickened & golden brown. Remove from heat.
Stir in coconut and pecans. Cool to room temperature and spreading consistency.
*******
Can't throw those egg whites away so I add 1/2 teaspoon salt, scant teaspoon cream of tartar, and cup of sugar...whip them to peaks & drop spoon full onto baking sheet with nice peaks. Bake at 250°  for half an hour, don't open oven for hours as the crisp.  Or you can squash them in the middle to hold fruit. Good stuff!

Thank you, Patricia... especially for the link to find my way here.

Shirley.
Now that recipe does sound like the Christmas Cakes we made in UK. Along with Christmas Puddings. They were started in November. Never heard of the Tea. The fruit was soaked in Rum.Some used Brandy or Whiskey.We didnt get to make them from 1939 to 1946 late.  Most of the stuff we could not buy during the war. Wedding cakes are made with just about the same mix.

JeanneP, to go with your comment, here is a link from the BBC for a traditional British Wedding Cake;

https://www.bbc.com/food/recipes/traditional_wedding_cake_68531

Oh! I remember eating those wedding cakes. You could keep them for years in freezer. Was bottom for Wedding Middle for Wedding Aniversery and small one for first baby born. I ate some pieces that were in freezer for years.

I think I may make the small size. I am the only one now that eats fruit cake. Would put a little sherry in so will keep a few months.

Sounds good to me!

eHow's Easy to Make Corn Casserole Recipe

Things You'll Need
8.5 oz. box cornbread mix, (2)
2 cans corn (drained)
2 cans cream of corn (not drained)
8 oz. sour cream
1 cup melted salted butter, (2 sticks)

Step 1
Preheat your oven to 350 degrees. Combine all ingredients into a large bowl and fold together until well combined.

Step 2
Pour the corn mixture into a greased casserole dish and spread evenly.

Step 3
Cover the casserole with aluminum foil and bake for 30 minutes covered, and then remove the cover and bake for another 30 to 45 minutes uncovered until the center of the casserole is firm and the edges are golden.

Probably a vegan dish because I'm trying to keep the Orthodox Christmas fast, although I'm failing miserably most days.

I still have not been able to update the recipe Indexes but came across this link for the Recipe Index I had made several years ago and the links still work so thought it could be of interest:
http://www.christianphotographers.com/recipes/recipeindex.html

Lucian...
...welcome, now about your " miserable failure " your words not mine...willpower is all I can suggest...or as my teacher would often say " must try harder..." boy that takes me back some years...

Thank you Larry. Those links look interesting. Chocolate gravy?

Hello Lucian, welcome to our little corner in the web.

This recipe is for Amy;  Rock Recipies' Cherry Vanilla Cheesecake Bars


Cherry Vanilla Cheesecake Bars
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
 
Servings: 18 large cookie bars
Author: Barry C. Parsons

Ingredients
FOR THE BASE & CRUMB TOPPING
1½ cups flour
⅓ cup firmly packed brown sugar
½ cup cold butter
FOR THE CHEESECAKE FILLING
1 cup (8 ounces) cream cheese
½ cup sugar
3 tsp vanilla extract
1 tbsp lemon juice
1 large egg
⅔ cup glace cherries, cut in quarters (well-drained maraschino cherries will also work, I rinse them and drain them on paper towels before cutting them)
Instructions
In a food processor pulse together the flour, brown sugar, and butter until crumbly (or just cut the butter through the flour and sugar with a pastry knife or two butter knives held between your fingers)
Save a ½ cup of this crumble mixture to sprinkle over the top later.
Press the rest of the crumble mixture into the bottom of a greased or parchment lined 8x8 inch square baking pan.
Bake at 350 degrees F for 15 minutes. Remove from oven and let cool for a few minutes while preparing the cheesecake filling.
Beat together the cream cheese, white sugar, lemon juice, and vanilla extract until smooth.
Beat in the egg.
Fold in the chopped cherries.
Spread the cheesecake mixture evenly onto the pre-baked cookie base and sprinkle the reserved cookie crumble over the surface.
Bake at 325 degrees F for 20 - 30 minutes or until the cheesecake is set at the center.
Let cool completely in the pan before cutting and serving.
Refrigerate in airtight containers. Freezes well too.

Recipe Notes
I've since made this recipe with fresh cherries that have been quartered, and they were delicious.