Chocolate Christmas Cups

Ingredients:

10 ounces unsweetened chocolate, chopped
6 ounces cold cooked Christmas pudding
5 tbsp brandy or whiskey
Candied cranberries

Preparing:

Melt the chocolate and use to coat the bottom and sides of about 35 candy wrappers.
Let set, then repeat, and let cool and set.
Reserve the remaining chocolate.

Crumble the Christmas pudding into small bowl, sprinkle with brandy and let stand for 40 minutes.

Spoon the pudding mixture into each cup, smoothing the top.
Spoon over it the remaining chocolate, let set, peel off the wrappers and place in foil cases.
Decorate with cranberries.

Thanksgiving Whiskey Pecan Pie

Ingredients:

2 1/2 cups flour
220 g margarine
3 ounces granulated sugar
1 egg
1 tsp vanilla

Filling:
6 ounces brown sugar
4 ounces clear corn syrup
3 ounces molasses
2 ounces melted butter
220 g pecans
4 eggs
1 tsp vanilla
1/8 cup whiskey

Preparaing:

Beat butter with the sugar.
Add the egg and vanilla.
Incorporate the flour gradually, and finished knead by hand.
Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Put the dough into a greased mold, remove and refrigerate while preparing the filling.

Filling:
Preheat oven to 180°C (370°F).

Beat the eggs.
Mix corn syrup with sugar, molasses, vanilla and whiskey, and add to the eggs.
Incorporate pecans and melted butter.

Pour the mixture on the crust.
Bake for 30 minutes.