[Jamestown1630]

Unfortunately, I’m the only member of my circle who really likes cranberry sauce; usually I settle for my old Granny’s canned stuff; but once in a while I make it, and damn the others ;-)

[mylife]

It aint hard to make.

[bgill]

Everyone here wants the canned sauce.

[Liz]

Sugar-frosted fruit makes a nice table centerpiece. One year I sugared bunches of grapes for arranging around the turkey.
Only problem it tasted so good, before I got it to the table, the sampling depleted my supply. Have a sign nearby---"hands off the fruit."

Looks magnificent but very easy to do. Just take some egg white and combine w/ a bit water---do not froth.
Brush onto fruit then sprinkle w/ superfine sugar. Let dry.

Looks nice on cookie trays, too.

[Liz]

Did you miss this post from last year?
Martha Stewart does these adorable brown paper bag gift holders.
Good for giving Christmas cookies to friends and neighbors.

Insert cookies....foldover top. Punch two holes to close with ribbon.
Dangle a snowflake or glittering Christmas star from the ribbon.

[Liz]

At last---a chocolate recipe. Fast and easy.

WHITE CHOCOLATE RUM TRUFFLES

Melt 8 oz white baking chocolate as per pkg. Elec/mixer smooth on med 4 oz cr/cheese, 1/4 c conf, 1/4 tea ea nutmeg, rum extract.
Add melted chocolate; beat well. Cover/frige firm 4 hours. Shape 24-3/4" balls; refridge on wax papered tray til ready to dip.

COATING Micro/melt/stir 4 oz white chocolate on MED (50% power) 1 1/2 min W/ fork, dip truffle. Tap back of fork
against edge of dish to drip off excess. Place on wax paper-lined tray. (dribble "bald" spots w/ melted chocolate on fork.)

Sprinkle truffles w/ nutmeg. Repeat with rest. Refrigerate/set an hour. Store airtight w/ wax paper layers.

Tip: When dipping, do 2 batches; coldness of truffles may cause melted chocolate to harden.