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                      Star Of Bethlehem (Coffeecake)
 

                        Dough--------------------------
   2      Env           Dry Yeast
     1/2  Cup           Sugar
   1      Cup           Warm Water -- 105F-115F
     1/2  Cup           (1 Stick) Unsalted Butter, -- melted and cooled
   3      Lg            Eggs -- ROOM Temp.
   1      Tsp           Salt
   4      Cups          All-Purpose Flour -- unbleached
                        Apricot Nut Filling-------------
   1      c             Apricots, Dried -- chopped
     1/2  c             Golden Raisins
     1/4  c             Apricot Brandy
   3      Tbls.         Sugar
     1/2  c             Chopped Pecans (About 2 Oz)
   1      Egg           Beaten With 2 Tablespoons Milk (Glaze)
     1/2  c             Chopped Pecans
                        Icing--------------
   1      c             Powdered Sugar
   2      -3 Tsps.      Whipping Cream Or Milk
   1      tsp           Vanilla Extract

For Dough:
Sprinkle yeast and pinch of sugar over warm water in large bowl; stir to dissolve.  Let stand until foamy, about 5 minutes.  Mix in butter, eggs, salt and remaining sugar.  Mix in enough flour 1 cup at a time to form stiff dough. Cover and chill at least 2 hours.  (can be prepared 1 day ahead)

For Filling:
Stir first 4 ingredients in heavy small saucepan over low heat until sugar dissolves.  Cover and simmer until mixture thickens and apricots soften, about 10 minutes.
Butter two 12 inch diameter pizza pans.  Divide dough into 4 pieces.  Roll out 1 piece on lightly floured surface into 8 inch round.  Transfer to 1 prepared pan.  Spread half of the filling over, leaving 1/2 inch border at edge.  Sprinkle with 1/4 cup pecans.  Roll second dough piece into 8 inch round.  Place atop filled round; press edges to seal.
Using lightly floured 2 inch diameter cookie cutter, cut round all the way through center of dough; do not remove dough round.  Using lightly floured pastry wheel and starting 1/4 inch from edge of inner round, cut all the way through dough to outside edge.  Repeat 11 times, spacing cuts 1 1/2 inches apart at outer edge.  Pick up end of 1 dough strip, twist once and replace on baking sheet.  Repeat with remaining dough strips, forming star shape.
Repeat rolling,filling,cutting and twisting with remaining dough and filling.  Let dough rise in warm area until almost doubled, 35 minutes.
Preheat oven to 375F.  Brush glaze over breads. Sprinkle 1/4 cup pecans over each.  Bake until tops are golden brown, about 15 minutes.  Transfer to racks. (Can be prepared ahead). Wrap tightly. Store 1 day at room temperature or freeze up to 1 month, rewarm before continuing.
For Icing:
Place sugar in small bowl.  Mix in enough cream by teaspoonfuls to form pourable icing.  Mix in vanilla.  Drizzle icing over warm coffee cakes.  Serve warm or at room temperature.

                  Ho Ho Ho Cake

   2      Tbsp          Cornstarch
   1      C             Milk
   1      Pkg           Chocolate cake mix
   1      C             Sugar
     1/2  C             Shortening
     1/2  C             Butter -- softened
   1      Tsp           Vanilla
     1/2  C             Plus 2 T melted butter
   6      tbsp          Baking cocoa
   3      c             Confectioner's sugar
   1                    Egg
   2 1/2  tbsp          Hot water
   1      tsp           Vanilla

1.  Combine the milk and cornstarch in a saucepan, and cook over medium heat until thickened, stirring constantly. Set aside and let cool at room temperature.

 2.  Prepare the cake mix as per directions for a 9 x 13 inch pan. Bake.

 3.  Cream sugar, shortening, and butter in a mixing bowl until light and fluffy. Add 1 tsp vanilla, and milk mixture. Spread over warm cake; let cool completely!
 4.  Combine melted butter and cocoa in a bowl; mix well. Add confectioners sugar, egg, hot water and vanilla. Mix well. Pour over cooled frosted cake.
Chill in refrigerator until set.

Christmas Peppermint Candy Cheesecake

Preheat oven to 325.  Blend graham cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter in bottom of ungreased 8" springform pan; press mixture evenly over bottom.  In blender or food processor, blend sour cream, remaining 1/2 cup sugar, eggs, flour and vanilla until smooth.  Add cream cheese and blend; then blend in 2 tablespoons remaining melted butter until completely smooth.  Stir in crushed candy canes, then pour mixture over crust in pan.  Bake in lower third of oven for 45 minutes.  Remove; allow to cool, then refrigerate for at least 4 hours, preferably overnight.

 The chocolate leaves will form the petals of a poinsettia flower, with the crushed candy canes in the very center.

Christmas Stollen

Pour milk into a saucepan. Heat to scalding. Turn off heat; stir in 1/2 cup of the granulated sugar and the salt. Let mixture cool to lukewarm. In a large bowl, dissolve yeast in the 1/2 cup warm water; let mixture rest for 5 minutes. Pour lukewarm milk mixture into yeast solution. Stir in 1 cup of the flour. Beat dough with electric mixer or egg beater until smooth. Cover bowl with cloth towel; let dough rise in a warm place 1 hour and 30 minutes or until double in bulk.

 Punch down dough in bowl; fold in citron, cherries, almonds, lemon rind and raisins. Add eggs, 3/4 cup (1 1/2 sticks) of the softened butter and the nutmeg. Stir in 3 more cups flour; mix dough until smooth. Turn dough out onto a lightly floured surface. Knead, working in enough of remaining flour to make dough smooth and elastic. Divide dough into halves; roll each portion into an oval, about 1/2" thick.

 In a small saucepan, melt remaining butter; brush it over ovals. In a small bowl, combine cinnamon with remaining 2 Tbsp granulated sugar; sprinkle mixture over ovals. Fold ovals in half, lengthwise. Place them on buttered baking sheet. Twist ends of each oval toward each other to form a crescent. Loosely cover ovals with wax paper and a cloth towel. Let Stollen rise in a warm place about 1 hour or until double in bulk.

 Preheat oven to 350 degrees. Bake Stollen 45 minutes or until golden.
In a small bowl, combine confectioners' sugar with enough of the hot water to make a thick icing. Dribble icing over hot Stollen; let Stollen cool before slicing. Makes 1 Stollen.