Struttin' their tastiest stuff

Sherrie Balderston slices "Cranberry Layer Cake" at Home Town Agency, during Cambridge's annual holiday tasting tea. A new twist at the tasting tea this year was a trivia contest that asked questions about the Christmas movie favorite, "It's a Wonderful Life." Do YOU know what George offers Mary, when, after the dance, Mary won't tell George her wish? (Connie Jo Discoe/McCook Daily Gazette)

CAMBRIDGE -- Tart, Christmas-red cranberries ... pepperminty candy ... dark, rich, decadent chocolate.

These ingredients made up the best-of-the-best holiday goodies offered by Cambridge businesses during the Chamber of Commerce's annual Christmas tasting tea Friday.

The word on the street was: You have to try the smoothie at the Clarion. The pretzels dipped in chocolate and peppermint candies at the Tri Valley clinic are wonderful. And, hey! The fudge at Borland's has pinto beans! But it's great!

Other holiday goodies included: "Nut and Bolts" at Faw Motors, the Reuben Spread at Tri Valley, Cranberry Layer Cake at Home Town Agency, Brushetta at State Farm Insurance, Southwest Stew at the City of Cambridge, Bedford Falls Caviar at Tom Patterson's law office and the Warm Strawberry Butterscotch Fondues at Pinpoint Communications.

PEPPERMINT

PRETZEL DIPPERS

Tri Valley Health Systems Clinics

2 cups (12 oz.) semi-sweet chocolate chips

1 tbsp. shortening

1 10-oz. pkg. pretzel rods

40 red and/or green hard mint candies, crushed

Place chocolate chips and shortening in a 2-cup microwave-safe measuring cup; heat until melted. Stir until smooth.

Break each pretzel rod in half. Dip the broken end about halfway into the melted chocolate; roll in crushed candies. Place on a waxed paper-lined baking sheet. Chill until set. Yield: about 4 dozen.

SURPRISE LOW-FAT CHOCOLATE FUDGE

Borland's Floral and Gift

1 15-oz. can pinto beans, rinsed and drained

1 cup baking cocoa

3/4 cup butter or stick margarine, melted

1 tbsp. vanilla extract

7 1/2 cups confectioner's sugar

1 cup chopped walnuts or pecans.

In a microwave-safe dish, mash beans with fork until smooth; cover and microwave for 1 1/2 minutes or until heated through. Add cocoa, butter and vanilla. Mixture will be thick.

Slowly stir in sugar; add nuts. Press mixture into a 9-inch square pan coated with non-stick cooking spray. Cover and refrigerate until firm.

Cut into 1-inch pieces. Yield: about 80 pieces.

Nutritional analysis: 76 cal., 3 g fat, 1 g sat. fat, 4 mg cholesterol, 20 mg sodium, 13 g carbohydrate, 1 g fiber, 1 g protein; diabetic exchange: 1 starch.

Cookbooks, for $2 each, are available at the Cambridge Telephone and First National and First Central banks.

CRANBERRY PACIFIC RASPBERRY SMOOTHIE

Cambridge Clarion

6 oz. Ocean Spray Premium 100% Juice Cranberry and Pacific Raspberry Blend

1/4 cup fresh or frozen cranberries

1 banana, cut into pieces

1/2 cup crushed ice

Put all ingredients in a blender. Blend for a few seconds on high speed or until ingredients are thoroughly combined. Pour into a large glass. Makes 1 serving.