The Twelve Days of Christmas Cookbook is a collection of recipes and menus for celebrating the festive Christmas season. The Golden Ring Slaw and Chicken à la Reine on Cranberry Ring are on the menus for the fifth day of Christmas when my true love gave to me, five golden rings. And ten lords a-leaping will relish Lord Ney's Bean Soup, the first course in a lordly dinner...and piping hot tea for the eleven pipers piping along with Scotch lace Wafers and Dundee Cake
Authors Ruth Moorman and Lalla Williams share their talents for cooking and entertaining with menu ideas for the holiday season...morning coffees, ladies luncheons, cocktail buffets, midnight breakfasts, Christmas dinners, a party for Twelfth Night Revellers...150 carefully selected recipes for delightful holiday menus enhancing each of The Twelve Days of Christmas.
This is the first cookbook Quail Ridge Press published in 1978, when the entire business was located on Gwen McKee's dining room table. To attest to its being a delightful and delicious cookbook, after twelve printings and thirty-three years, this lovely little cookbook is still selling steadily.
- by Ruth Moorman and Lalla Williams
- Comb-bound
- Soft cover
- 80 pages
- 5.5 x 8.5 inches
- Illustrated
- ISBN-10: 0-937552-00-3
- ISBN-13: 978-0-937552-00-1
- Language: English
- Publisher: Quail Ridge Press (©1978)
Chocolate Dream Pie
On the second day of Christmas, my true love gave to me...dinner for two, with this delicious ending!
GRAHAM CRACKER CRUST:
9 graham crackers
2 tablespoons sugar
2 tablespoons butter, melted
1/4 cup chopped pecans
Roll out crackers and mix in sugar, butter, and pecans. Press into pie pan and bake at 400º for about 5 minutes.
PIE FILLING:
4 ounces German chocolate
2 tablespoons water
3 eggs, separated
Few grains salt
1 teaspoon vanilla
1 teaspoon rum flavoring
1/2 pint whipping cream, whipped and sweetened
Melt chocolate in water. Beat yolks until light, then beat in melted chocolate. Add salt to egg whites and beat until stiff. Fold into chocolate. Add flavorings. Pour into Graham Cracker Crust. Chill overnight or freeze. Serve with sweetened whipped cream.
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A Must Have For Every Cook 
