Free online bonus recipes from
The Cape Cod Christmas Cookbook,
Written by Mark Jasper and Illustrated by Holly Shaker.

Christmas Grasshopper Pie

30 chocolate icebox cookies
4 ½ tablespoons melted butter
30 large marshmallows
1 cup cream (light or heavy)
½ ounce green crème de menthe
½ ounce white crème de cocoa
1 cup heavy cream, whipped

Roll cookies into crumbs and mix with melted butter. Line 9-inch pie plate with crumbs, bake 5 minutes at 300 degrees. Chill thoroughly. Melt marshmallows in cream in double boiler. Cool until thick. Add crème de menthe and crème de cocoa. Fold green mixture into whipped heavy cream. Pour into shell and refrigerate. Remove 5-10 minutes before serving. May be garnished with shaved chocolate.

Holiday Sweet & Sour Brisket

6 pound single brisket
2 onions, sliced
1 clove garlic, minced
¾ cup brown sugar
½ cup vinegar
1 cup ketchup
1 cup water
1 tablespoon salt
freshly ground pepper

Place brisket in heavy skillet and brown on all sides. Add and brown onions and garlic. Add remaining ingredients. Cook, covered until meat is tender, about 2 ¼ to 3 hours. Serves 10.

15 ½ ounce can salmon – remove skin and bones
1 tablespoon lemon juice
2 teaspoons grated onion
2 teaspoons horseradish
¼ teaspoon liquid smoke
salt and pepper to taste
8 ounces cream cheese

Blend ingredients well, shape into two logs on waxed paper. Wrap and chill. Roll in chopped nuts. Chill again.

Dozens of other fantastic recipes like these are available in The Cape Cod Christmas Cookbook. Click below to order your autographed copy today!