Kathy teaches at an parochial elementary school in Jacksonville, Florida. She spent her youth in the Methodist tradition, but later choose to become an Episcopalian and is now a leader in the formation of a new Episcopal church in Jacksonville. Kathy will tell you that the joys of her life are her two grandchildren.

For color, texture, and taste to the Christmas dinner this year, include the following "Cranberry-Orange Relish." The true beauty of this relish is its versatility, being equally superb with beef, ham, or fowl.

"Cranberry-Orange Relish"

12 oz. fresh cranberries
1/2 cup water
1/2 tsp. cinnamon
1 cup sugar
1 tbsp. orange rind, or orange extract
1/4 tsp. ground ginger
3/4 cup raisins
3/4 cup pecans

Combine all but the raisins and pecans in a saucepan. Bring to a boil, and then reduce the heat and simmer until the desired consistency is reached. Add the raisins and pecans and refrigerate.

Note: This recipe can be made several days in advance.

Would you like a new finger food to take to a church or friend's Christmas gathering this year? Here's one that's both delicious and EASY.

"Orange Balls"

Combine one 14-oz. box of "Nilla Wafer crumbs, 1/4 cup soft butter, 1 small can of orange juice (thawed), 1 cup broken pecans, and 1 can coconut. Refrigerate the mixture for 30 minutes, and then roll into balls. Then, roll the orange balls in powdered sugar.

We've all heard the jokes about "fruit cake" at Christmas, so's here a rich variation on a theme. It's the perfect hybrid of a fruit cake and spice cake that's sure to please the family!

"Strawberry Jam Cake"

2 cups sugar
1 cup butter
4 eggs
1 cup buttermilk
2-1/2 cups flour
1 tsp. soda
1 tsp. salt
1 tsp. rum extract
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. cloves
1 tsp. vanilla extract
1 cup raisins
1 cup strawberry preserves
1 cup pecans, optional

Cream sugar and butter. Beat the eggs into the batter, one at a time. Reserve 1/2 cup flour, and then sift all dry ingredients. Add these ingredients alternatively with the buttermilk (to which the vanilla and rum extracts have been added). Dredge the nuts and raisins in the reserved flour and add to the batter. Last, add the preserves. Pour into three 8" paper-lined (or greased) cake pans. Bake about 35 minutes in a 325-degree oven.

Icing
In a saucepan, cCombine 1 large can evaporated milk, 1 tsp. vanilla, 2 cups sugar, and 1 egg white. Cook until the mixture forms a soft ball in cold water. Ice between the cake layers, as well as top and sides.

Here's another alternative to the dreaded fruit cake, a much lighter, yet festive dessert. Bake your favorite white cake recipe, and in between the layers add the following "Amalgamation Filling." Then, atop the cake and on the sides, spread whipping cream. Make the whipped cream in an electric mixer at home, adding 1 tsp. sugar or Splenda and 1-2 tsp. vanilla extract per pint of cream.

“Amalgamation Filling"

Combine in a bowl, and set aside, the following:

1 lb. chopped raisins
1 lb. chopped almonds
1 lb. English walnuts
1 small jar of cherries, drained and chopped (optional)
1 can Angel Flake coconut
8 egg yokes
2 cups sugar
1 cup (2 sticks) butter.

Cook these ingredients in a double boiler until the mixture is a frosting consistency. Next, add the bowl contents to the egg mixture, and spread between the cake layers.

And, finally, here's a fantastically-reliable cake for those wanting a change from the traditional cakes of the holiday season.

"Italian Cream Cake"

1 stick margarine
1/2 cup shortening
2 cups sugar
5 eggs
2 cups cake flour
1 tsp. baking soda
1 cup buttermilk
1 tsp. vanilla extract
1 small can coconut
1 cup pecans, optional

Cream the margarine and shortening, afterwards adding the sugar, and beat until the mixture is smooth. Add the eggs and beat well. Combine the flour and baking soda, and add to the creamed mixture alternatively with the buttermilk (to which the vanilla extract has been added). Finally, stir in the coconut and peaces. Pour the batter into three greased and floured 8" cake pans, and bake in a 350-degree oven for approximately 25 minutes.

Cream Cheese Frosting
Beat together: one 8-oz. pkg. cream cheese (already softened), 1/2 stick margarine, 1 box powdered sugar, and 1 tsp. vanilla extract. Spread the icing between the cake layers, atop, and down the sides.

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