Beethoven's Last Night - Requiem (Fifth

Transiberian Orchestra

Top 10 uses for fruitcake

10. Use slices to balance that wobbly kitchen table.

9. Use instead of sand bags during El Nino.

8. Send to U.S. Air Force, let troops drop them.

7. Use as railroad ties.

6. Use as speed bumps to foil the neighborhood drag racers.

5. Collect ten and use them as bowling pins.

4. Use instead of cement shoes.

3. Save for next summer’s garage sale.

2. Use slices in next skeet-shooting competition.

1. Two words: pin cushion.

Christmas Has Gone To The Dogs

Golden State Dates

Servings: 5 dozen cookies




Ingredients:1/2 cup (1 stick) plus 2 tablespoons butter, softened

3/4 cup light brown sugar, packed

1 1/2 cups sugar, divided

1 egg

1 teaspoon almond extract

1 1/2 cups flour

1 teaspoon baking soda

1 teaspoon salt

3 cups quick or old fashioned oats (uncooked)

3/4 cup dates, chopped

3/4 cup salted pistachios

1 cup semi-sweet chocolate chunks or morsels

Cooking Directions:Preheat oven to 375°F. Beat together butter, brown sugar and 1/2 cup sugar in large bowl with electric mixer until light and fluffy. Add egg and almond extract; mix to combine.


In separate bowl, combine flour, baking soda and salt; add to butter mixture, mixing well. Stir in oats until combined. Add dates, pistachios and chocolate; mix well.

Shape dough into 1-inch balls; roll balls in a shallow bowl containing 1 cup sugar. Place on parchment-lined baking sheets. Bake 8 to 10 minutes. Cool cookies on pan for one minute or until set; transfer to wire rack to cool completely.

Store cookies in airtight container at room temperature for up to 1 week.

Benne Wafer Sandwich Cookies

Servings: Makes 3 dozen sandwich cookies




Ingredients:Cookies:

1 cup flour

1/4 teaspoon salt

1/4 teaspoon baking powder

1 cup sesame seeds, lightly toasted*

1 1/2 cups light brown sugar, packed

3/4 cup (1 1/2 sticks) butter, melted

1 egg

1 teaspoon pure vanilla extract



Filling:

1 cup dark, semisweet or milk chocolate, chopped



Cooking Directions:Cookies:

Preheat oven to 375°F. In a large mixing bowl, whisk together flour, salt and baking powder. Add sesame seeds, brown sugar, melted butter, egg and vanilla extract; mix until blended.

Shape dough into dime-sized balls, place 2 inches apart on parchment-lined baking sheets (cookies will spread).

Bake 4 to 6 minutes, or until lightly browned. Cool cookies directly on baking sheet until set (about 3 minutes). Transfer to rack to cool completely.

Filling:

Place chocolate in medium microwave-safe dish. Microwave 30 seconds on high, stir and continue to microwave in 10- to 20-second intervals, stirring after each until chocolate is melted and smooth. Spread 1 teaspoon chocolate between two cookies; allow chocolate to set. Store cookies in airtight container at room temperature, separating layers with parchment paper, for up to 5 days.

*To toast sesame seeds: Place the sesame seeds on an ungreased baking sheet and toast for about 10 minutes, watching closely, until lightly browned.