Sherried Butter Nut Drops Food

BUTTER-NUT DROPS

Steps:

• Cream butter and sugar well.
• Add egg yolk, vanilla, orange and lemon zest and salt; beat well.
• Stir in lemon juice and flour.
• Cover and chill 3 or more hours.
• Preheat oven to 350F.
• Roll dough into 40 small balls of about 1/2 rounded teaspoon each.
• Dip balls into the slightly beaten egg white, then roll in the chopped nuts.
• Place 1 inch apart on a greased cookie sheet, and press 1/2 candied cherry on top of each.
• Bake 25 minutes.

SHERRIED WALNUTS

Steps:

• Line 2 cookie sheets with waxed paper. Combine first 5 ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves. Cook without stirring until clip-on candy thermometer registers 240°F., about 10 minutes. Remove from heat. Add nuts and stir until syrup begins to look cloudy, about 2 minutes. Divide mixture between cookie sheets. Working quickly, separate nuts with fork. Cool. (Can be made 1 week ahead. Store airtight at room temperature.)

LINDA'S BUTTER NUT BALLS - CHRISTMAS

Steps:

• Preheat oven to 300.
• Cream butter thoroughly.
• Add the rest of the ingredients except confectionary sugar. Mix well.
• Roll into walnut size balls.
• Place on ungreased cookie sheet.
• Bake for 35 minutes.
• Roll in confectionary sugar immediately, and cool on waxed paper.

ALMOND BARK CRISPY DROPS

Steps:

• In a microwave oven or double boiler, melt the almond bark, stirring frequently until smooth.
• Remove from heat and stir in peanut butter until well blended.
• Fold in peanuts, cereal and mini marshmallows.
• Drop by heaping spoonfuls onto waxed paper lined baking sheets.
• Cool completely before serving.

HOMEMADE NOSE DROPS

Steps:

• Mix all together and use a nose sprayer or dropper to put a couple drops into each nasal passage. Repeat as needed. Store in a small container and use within a week. Cheap and easy to make and clears sinuses.