The Recipes
Cranberry Sauce
12 oz. - 340 G of fresh cranberries.
1 cup of water
1 cup of sugar
Combine all ingredients in a sauce pan and bring to the boil reduce heat and simmer for a minimum of 10 minutes or up to 20 minutes if you want a thicker sauce.
Peanut-butter Balls
1 cup of peanut-butter either smooth or crunchy
2 tablespoons soft butter
1 cup icing sugar
1/2 cup chopped walnuts
1/2 cup chopped dates
1 to 2 cups Shredded coconut
Glaze
1 cup icing sugar
1 to 2 tablespoons of milk
Combine all of the ingredients and mix well . Chill for 30 minutes in the refrigerator. Form into balls about 1 inch in diameter . Make a glaze with the icing sugar and milk thin enough to dip the balls in then roll them in the shredded coconut. Refrigerate to firm them . Store in the refrigerator . They also freeze well for longer storage.
Sugar Cookies
1/2 cup of butter
3/4 cup of sugar
1 large egg
1/2 teaspoon of vanilla
1 1/2 cups of flour
1/4 teaspoon of salt
1/4 teaspoon of baking powder
1 tablespoon of milk
Cream together butter and sugar until light and fluffy, them beat egg and vanilla in well. Sift together flour salt and baking powder them mix them into the creamed mixture along with the milk . Wrap the dough and refrigerate for one hour.
Rol out the dough on a floured surface until thin. Cut with cookie cutters of your choice and transfer to an ungreased cookie sheet . Bake at 375 F for 8 minutes or until light brown around the edges.