We had the Hanging of Greens at church Sunday night. Thank you to all who helped with making everything so beautiful. For the month of December, I’m going to be doing a lot of Christmas foods. I hope you enjoy some of them.

APPLE RAISIN BUNDT CAKE

3/4 cup butter soft

3 1/2 cups flour all purpose

1 1/2 sugar cup

1 cup, plus 2 T of strawberry jam

1 1/2 t baking powder

1 1/2 t baking soda 

1 1/2 t nutmeg

3/4 t of each ground allspice cloves and cinnamon 

1 1/2 cups buttermilk

1 3/4 cups raisins

3/4 cup chopped walnuts

3/4 cups peeled chopped apples

Glaze

1 cup confections sugar

4 t milk

In large bowl, combine butter, sugar and stir in jam. Then add flour, baking soda and spices. Beat into creamed mixture. Add buttermilk, then raisins, walnuts and apples. Mix well. Pour in greased and floured fluted tube pan. Bake at 350 degrees for one hour. Cool for 10 minutes. Combine glaze and drizzle over cake. Makes 12 to 16 servings.

SHRIMP SPREAD

1 package cream cheese, softened

1 1/2 t lemon juice

1 t Worcestershire sauce

1/8 t salt

Dash pepper

1 can small shrimp, rinsed and drained

1 T fine chopped onion

In a small bowl, beat cream cheese and lemon juice, Worcestershire sauce, salt, pepper until smooth. Fold in shrimp and onion. Refrigerate until serving. Makes 1 1/2 cups.

Have a great week and like I always say live, laugh and love and remember to spend time with family friends. God bless you all.