Hanson Holiday Recipes

Thanksgiving Favorites

Salads

Raspberry Pretzel Salad

A Jeanie Hanson favorite

1 1/2 Cups Crushed Pretzels, 9 Oz Pkg.

1/2 Cup Light Margarine

4 Tablespoons Sugar

8 Ounces Cream Cheese

1 Cup Sugar

2 Cups Cool Whip, 12 Oz Tub

1 Large Pkg. Raspberry Jello

2 Cups Boiling Water

1 (12 oz) Pkg Frozen Raspberries

      1 (16 oz) Can Crushed Pineapple, Drained

Combine pretzels, butter and sugar.  Press into

bottom of 9 x 13 inch glass baking dish.  Bake

10 minutes at 350 degrees.  Set aside to cool.

Beat cream cheese and sugar until smooth. 

Gently fold in Cool Whip.  Spread over pretzel

layer.  Mix raspberry jello in boiling water.

Add raspberries and pineapple.  Spoon

carefully over cream cheese layer.  Refrigerate

until set.  Note:  You can substitute the following for the cream cheese layer:  1 cup sour cream, 8 oz cream cheese, 1 cup sugar. 

Note:  If you don't want all of that High Fructose Corn Syrup that is found in Cool Whip, you can substitute the following for the cream cheese layer:  1 cup sour cream, 8 oz cream cheese, 1 cup sugar. 

        I started making it this way when I was in Hungary, because they didn't have Cool Whip and you couldn't always trust the whip cream to whip up.  I actually like it better than using cool whip.

Christmas Jello

A Jeanie Hanson favorite

Ingredients:

1 pkg. Lime Jello
1 pkg. Lemon Jello
2 cups boiling water
1 pound can crushed pineapple
1 pint cottage cheese
¼ pint sour cream (1/2 cup)
½ pint heavy whipping cream
 Directions:
Mix jellos and boiling water together.  Stir until dissolved.  Add undrained crushed pineapple.  Set partially about 2 hours.  Add cottage cheese, sour cream and stir through well.  Whip the whipping cream until thick.  Fold into salad and set. 

Pies

French Apple Pie

A Jeanie Hanson favorite

1 Cup Sugar

1/3 Cup Flour

1/2 Teaspoon Cinnamon

1 Dash Salt

8 Cups Apples, thinly sliced

1 Cup Flour

1/2 Cup Butter

1/2 Cup Brown Sugar

Stir together sugar, flour, cinnamon and salt.  Mix with apples.  Turn into pastry-lined pie pan.  Mix Crumb Topping:  flour, butter and brown sugar, until crumbly.  Top apple filling with Crumb topping.  Bake 50 to 60 minutes at 425.  Cover topping with aluminum foil last 10 minutes of baking.

Pumpkin Pie

A Betty Hanson favorite

Ingredients:

2 Each Eggs, well beaten

3/4 Cup Brown Sugar

1 1/2 Cups Canned Strained Pumpkin

1/4 Teaspoon Ginger

1 Teaspoon Cinnamon

1/2 Teaspoon Salt

1 Cup Milk

1/2 Cup Light Cream

Directions:

Mix ingredients together and turn into pie shell.  Bake at 425 for 15 minutes.  Turn down to 350 for 45 to 55 minutes, or until a knife inserted halfway between the center and the edge comes out clean.

Christmas Favorites

Cherry Chip Cookies

Ingredients:

1 1/3 cups butter

1 1/2 cups sugar  (+ 1 1/2 Tablespoons)

1 teaspoon vanilla

2 eggs

2 1/2 Tablespoons milk

1/2 cup cherry juice

1 cup chopped cherries

4 1/2 cups flour

1 Tablespoon baking powder (-1/8 teaspoon)

1/2 teaspoon salt

48 Hershey Kisses

Directions:

· Cream the butter, sugar and vanilla together.

· Add the eggs and beat until light and fluffy.

· Add milk, cherry juice and cherries and blend into batter.

· Add flour, baking powder and salt and mix well.

· Chill in refrigerator for a few hours or overnight.

· Roll dough into 1 inch balls and place on parchment covered cookie sheet about 2 inches apart.

· Using the bottom of a glass dipped in sugar, flatten the balls until they are about 1/2 inch thick.

· Bake at 350 degrees for 8 to 10 minutes.

· As soon as they come out of the oven, place a chocolate kiss into the center of each cookie                            and then transfer to a wire rack to cool.

Note:  High altitude adjustments in parentheses.