Heat oven to 350°F. Grease bottom, and sides of two 9x5-inch loaf pans with shortening or butter and lightly flour.
In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat flour mixture into sugar mixture alternately with milk on low speed, beating just until smooth after each addition.
Pour into pan(s).Bake in loaf pans 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan(s) cool.
Combine all ingredients in a large pot; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Uncover and simmer an additional 20 minutes. Strain and discard cinnamon and cloves. Serve hot.
Makes approx: 3 quarts
Flaming Rum Punch (alcoholic and prepare with caution)
Stick oranges full of cloves and bake in oven until they soften, 20 to 30 minutes at 350. Place oranges in a punch bowl, pour warmed rum and granulated sugar over them to taste. With a long match, set fire to the rum, and after a few moments slowly add cider to extinguish flame. Stir in cinnamon and nutmeg. Keep mixture warm, simmering on low on the stove top.
Easy (non-alcoholic) Eggnog
(contributed by The Crystal Crone)
In a large bowl, beat the eggs using an electric beater (if available). By turn, add milk & sugar. Continue beating until mixture thickens slightly. Add in the vanilla essence & ground nutmeg.Cover with plastic wrap and refrigerate until chilled (at least 3 hours).
(contributed by Linda Bostic)
Blend all ingredients until smooth makes 1 rock glass~enjoy!
Holiday Cheese Ball
Preheat the oven to 350. Spread out chopped pecans on a cookie sheet. Bake for 8 minutes or until toasted, tossing once.
In a small bowl, mix the cream cheese, onions, mustard, red pepper sauce, and garlic with mixer at a medium speed for 3 minutes. Stir in the cheddar cheese. Allow to set and then shape into approx. 4" ball, wrap in plastic wrap or wax paper and refrigerate for 15 minutes. After it has chilled, unwrap the cheese ball and carefully roll it in the pecan and parsley mix , covering it completely. Rewrap the cheese ball and place in refrigerator until time to serve. Serve with crackers or fresh vegetables.