Holiday Recipes


1 C. GOOD THOUGHTS                                    2 C. SACRIFICE

1 C. KIND DEEDS                                             2 C. WELL-BEATEN FAULTS

1 C. CONSIDERATION                                      3 C. FORGIVENESS

Mix thoroughly.  Add tears, joy, sorrow, sympathy.  Flavor with love and kindly service; fold in four cups prayer and faith after pouring all this into daily life; bake well with heat of human kindness.  Serve with a smile; it will satisfy the hunger of starved souls.


1 EGG WHITE                                                2/3 C. SUGAR

1 TBSP. WATER                                            1 TSP. SALT

1 C. PECAN HALVES                                     2 TSP. CINNAMON

1 C. WALNUT HALVES                                   3/4 TSP. GROUND GINGER

1 C. ALMONDS OR CASHEWS                       3/4 TSP. GROUND ALLSPICE


Preheat oven to very slow (250 degrees).  Whisk egg white and water in medium-size bowl until foamy.  Stir in nuts; mix well.  Drain if necessary for 3 minutes.

Combine sugar, salt, cinnamon, ginger, allspice and coriander with nuts in medium-size paper or plastic bag and shake well to coat.  Spread nuts out on large cookie sheet making sure they do not touch.  Use a little Pam on cookie sheet if needed.  Bake in preheated oven for 15 minutes.  Stir nuts and spread out again.  Lower oven temperature to 225 degrees; bake, stirring occasionally, 1 hour and 15 minutes or until nuts are well dried and crispy.  Turn off oven; let nuts cool with oven door open.

Cool nuts completely at room temperature.  Store in airtight container.  Nuts can be refrigerated for several weeks or frozen for 6 months.  Makes about 4 cups.


2 EGGS                                                        1 C. PERSIMMON PULP

3/4 C. SUGAR                                               1 1/2 C. FLOUR

1/2 TSP. SALT                                               1 TSP. CINNAMON

1/2 C. OIL                                                      1/2 C. WALNUTS

1 TSP. BAKING SODA                                   1/2 C. RAISINS

Blend eggs, sugar, salt and oil.  Mix baking soda with persimmon pulp; add to sugar mixture and blend.  Fold in flour and cinnamon, then nuts and raisins.  Pour into 1 regular loaf pan or 2 small load pans, oiled.  Bake in 350 degree oven for about 60 minutes for large loaf, less for small loaves.

Join us in our Monterey bed and breakfast and try some incredible breakfast and hor ‘dourves today!

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