Kahlua Fudge Pecan Biscotti Recipe

2 T. Kahlua Liqueur
2 1/2 C. All-purpose Flour
3/4 C. Unsweetened Cocoa
1 T. Baking Powder
1/2 t. Salt
1 stick Butter, softened
1 1/3 C. Sugar
3 large Eggs
3/4 C. chopped Pecans

Preheat oven to 350� F. Grease and flour a large cookie sheet.

Combine flour, cocoa, baking powder and salt.

In a large bowl, beat butter and sugar until light and fluffy. Add eggs, one at a time, until blended. Add Kahlua and beat until blended. Add flour mixture until just blended, then knead in nuts.

With floured hands (dough will be very sticky), divide dough in half. Shape into two 12� x 3� loaves and place a few inches apart on the cookie sheet. Bake 30 minutes.

Cool the loaf about 10 minutes, then cut each loaf crosswise into 1/2-inch thick slices. Place cookies cut-side down on the same cookie sheet. Return to oven and bake 15 - 20 more minutes. Remove from oven and cool.

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Gingerbread Coffee Syrup Recipe

2 C. Molasses
1 C. Brown Sugar
2 T. Ground Ginger
2 T. Ground Cinnamon

Mix together ingredients until well blended. Put in a pretty glass jar with lid and refrigerate until ready for use.

If using as a gift, write down the following instructions on a recipe card and tie it to your jar:

To serve, stir in 1 tablespoon of gingerbread syrup into a cup of freshly brewed coffee. Add cream to taste. Top with whipped cream and a light dusting of ground cloves.

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Gingerbread Coffee Syrup Tags

Golden Rice Pilaf Mix Recipe

4 C. uncooked Long-grain White Rice
1 1/3 C. Seedless Golden Raisins
1 C. chopped Dried Apricots
1/4 C. Instant Minced Onion
1/4 C. Chicken Bouillon Granules
1 T. plus 1 t. Sugar
1 t. Ground White Pepper

Combine all ingredients in large bowl; mix well. Place 1 3/4 cups rice mix in each of 4 airtight containers or self-sealing plastic bags.

Makes 4 rice mixes.

Preparation instructions:
Combine 1 rice mix, 1 3/4 cups water and 1 tablespoon butter or margarine (optional) in 2- to 3-quart saucepan. Bring to a boil; stir once or twice. Reduce heat; cover and simmer 15 minutes, or until rice is tender and liquid is absorbed. Fluff with fork.

Makes 6 servings.

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Rice Gift Tag

Candied Tea Stirrers Recipe

Cooking Spray
34 Pieces Fruit Flavored Hard Candies or Peppermints - crushed
2 T. Light Corn Syrup
Heavyweight Plastic Spoons

Line a cookie sheet with sides with wax paper. Spray with cooking spray.

In a small heavy saucepan combine crushed candies and corn syrup over low heat.

Stir frequently until candies melts. Spoon candy into the bowl of each spoon. Do not completely fill to the top. Be careful as candy mixture will be very hot. Place spoons on cookie sheet with the handles resting on the rim of the pan. Allow candy to harden. Store in an airtight container.

You can also buy clear plastic bags at a candy supply store and individually wrap. Tie with a bow.

Use in any hot drink, depending on the flavor of the candy you used.

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Christmas Marmalade Recipe

1 large lemon
1 large (20 oz.) can crushed pineapple
3 oranges
1 jar maraschino cherries, drained and cut up
1/2 cup chopped walnuts (optional)
6 C. sugar
1/2 C. water

Grind lemon and oranges. Add pineapple and 1/2 cup water. Bring to a boil and cook about 45 minutes. Add 6 cups sugar and jar of cherries. Add nuts. Cook until it jells, about 30 minutes. Pour into 4 or 6-ounce sterilized jars; seal and process according to jar manufacturer's directions.

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