Christmas Page
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  Christmas
Holiday Recipes
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Peppermint Puffs
1 cup firmly packed
light brown sugar
3/4 cup butter flavor Crisco
2 Tbsp. milk
1 Tbsp. vanilla
1 egg
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1 3/4 cups flour
1 tsp. salt
3/4 tsp. baking soda
2/3 cup crushed
peppermint candy canes
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Heat oven to 375 degrees. Place sheets of foil on counter top for cooling cookies. Combine brown sugar,
3/4 cup shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well
blended. Beat egg into creamed mixture. Combine flour, salt and baking soda. Mix into creamed mixture
at low speed just until blended. Stir in crushed candy. Shape dough into 1-inch balls. Place 2 inches
apart on ungreased baking sheet. Bake one baking sheet at a time at 375 degrees for 8 to 10 minutes for
chewy cookies or 11 to 13 minutes for crisp cookies. Do not overbake! Cool 2 minutes on baking sheet.
Remove cookies to foil to cool completely. Makes about 3 dozen cookies.
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Butterscotch-Chocolate Divinity
2 cups sugar
1/3 cup light corn syrup
1/3 cup water
2 egg whites
1/8 tsp. cream of tartar
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1 tsp. vanilla
1/2 cup milk chocolate chips
1/2 cup butterscotch chips
1/2 cup chopped nuts
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Line 2 or 3 baking sheets with buttered waxed paper; set aside. Combine sugar, corn syrup and water in
heavy, medium saucepan. Cook over medium heat, stirring constantly, until sugar dissolves and mixture
comes to a boil. Wash down side of pan frequently with pastry brush dipped in hot water to remove sugar
crystals. Add candy thermometer. Continue to cook until mixture reaches the hard-ball state (225 degrees
F). Meanwhile, beat egg whites and cream of tartar with heavy-duty electric mixer until stiff but not
dry. Slowly pour hot syrup into egg whites, beating constantly. Add vanilla; beat until candy forms soft
peaks and starts to lose its gloss, Stir in both kinds of chips and nuts. Immediately drop tablespoonfuls
of candy in mounds on prepared baking sheets. Store in refrigerator in airtight container between layers
of waxed paper or freeze up to 3 months.
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Quick and Easy Rocky Road Fudge
1 (12-oz.) pkg. (2 cups)
semi-sweet chocolate chips
1 (16-oz.) can Chocolate Fudge Frosting
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1 1/2 cups miniature marshmallows
3/4 cup (3 1/2 oz) chopped
mixed nuts
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Line 8-inch square pan with foil, extending foil over edges. LIghtly butter foil. Melt chips in large
saucepan over very low heat, stirring until smooth. Remove from heat; stir in frosting. Add marshmallows
and mixed nuts; mix until well coated. Spread in buttered foil-lined pan. Refrigerate until firm, about
1 hour.
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Courtesy of:
Isaac Rainwater, Enid, Oklahoma
Cherokee Cold Christmas Cake
1 lb. pecans or walnuts, chopped
1 lb. shredded moist coconut
1 lb. raisins
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1 lb. vanilla wafers
1 regular can sweetened
condensed milk
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Combine dry ingredients well. Pour in sweentened condensed milk and work through with hands so that dry
ingredients are thoroughly saturated. Press into spring foam pan. Refrigerate for 2 days. My Cherokee
ancestors used hazelnuts, dates and thick goats milk, then wrapped the cake in watertight leaves bound
with vine and placed in cold running stream for several days.
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Submitted Recipe
Courtesy of:
Tony, Ft. Smith, Arkansas
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Eggnog
6 eggs, separated
3/4 cup sugar
2 tsps. vanilla
1/4 tsp. ground nutmeg
3/4 cup brandy
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1/4 cup rum plus 2 Tbsps.
3 cups whipping cream
2 cups milk
1/4 cup sugar
nutmeg for garnish
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Beat egg yolks until thick and lemon colored, gradually add 3/4 cup sugar, vanilla and 1/4 tsp. nutmeg,
beating well at medium speed. Slowly stir in brandy and rum. Cover and chill 8 hours.
Before serving place in a chilled punch bowl. Stir in cream and milk. Beat egg white (room temp) in a
large bowl until soft peaks form. Gradually add 1/4 cup sugar and beat until stiff. Fold into contents
in punch bowl. Sprinkle with nutmeg and serve.
Makes 3 quarts and can be doubled easily.
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Submitted Recipe
Courtesy of:
Judy from Jacksonville, Florida
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Mississippi Delta Eggnog
8 Lg Eggs -- separated
3/4 C Sugar
1 C Bourbon
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1/2 C Heavy Cream
Nutmeg
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Put the egg yolks and sugar into the bowl of an electric mixer and beat until light and lemon-colored.
Gradually add the bourbon, beating on low speed. In a seperate bowl whip the cream until stiff. Fold it
into the egg-yolk mixture. In a clean bowl whip the egg whites until stiff and fold them into the eggnog.
Serve in goblets, with a generous grating of nutmeg on top.
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Honey-Lime Fruit Dip
4 oz. (one-half 8-oz. tub) fat free cream
cheese with pineapple or strawberries
1/4 cup lime juice (from concentrate)
3 Tbsp. honey
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1/2 tsp. ground ginger
1/2 cup light sour cream
Assorted fresh fruit dippers
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With mixer, beat cream cheese, lime juice, honey and ginger in small bowl until smooth. With wooden spoon,
stir in sour cream. Cover and chill until serving time. Serve with assorted fresh fruit dippers. Garnish
as desired. Store leftovers covered in refrigerator. Makes 1 1/2 cups.
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Chocolate Nut Squares
1 cup (6 oz) semisweet chocolate chips
1 cup milk chocolate chips
1 Tbsp. shortening
1 pkg. (14 oz.) caramels
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2 Tbsp. butter or margarine
3 Tbsp. milk
2 cups coarsely chopped pecans
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Line an 8-inch square pan with buttered foil; set aside. Melt both kinds of chips with shortening in heavy,
small saucepan over very low heat, stirring constantly. Spoon half the chocolate mixture into prepared
pan, spreading evenly over bottom and 1/4 inch up sides of pan. Refrigerate until firm. Meanwhile, combine
caramels, butter and milk in heavy, medium saucepan. Cook over medium heat, stirring constantly. When
mixture is smooth, stir in pecans. Cool to lukewarm. Spread caramel mixture evenly over chocolate in pan.
Melt remaining chocolate mixture again over very low heat, stirring constantly; spread over caramel layer.
Refrigerate until almost firm. Cut into squares. Store in refrigerator. Makes about 2 pounds.
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Holiday Pie
2 cups sugar
1 stick butter or margarine, melted
1 tsp. vanilla
4 eggs
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1 Tbsp. corn meal
1 cup angel flaked coconut
1 small can crushed pineapple
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Beat eggs. Add sugar, butter and vanilla; mix well. Add pineapple and coconut. (Mix coconut and corn meal
together.) Bake in unbaked pie crust for about 1 hour in 350 degree oven.
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Easy Golden Gingersnaps
1 pkg Duncan Hines Golden Sugar Cookie Mix
1 egg
1 Tbsp. water
1 Tbsp. light molasses
1 1/2 tsp. ground ginger
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1 tsp. ground cinnamon
1/2 tsp. baking soda
1/4 cup granulated sugar
1 Tbsp. milk
1/3 cup finely chopped pecans
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Preheat oven to 375 degrees. Grease cookie sheets. Combine cookie mix, egg, water, molasses, ginger, cinnamon
and baking soda in large bowl. Stir until thoroughly blended. Form tablespoon size balls. Roll formed
balls in sugar. Place 2 inches apart onto prepared cookie sheets. Flatten lightly with bottom of drinking
glass dipped in sugar (to prevent sticking). Brush tops lightly with milk. Sprinkle with pecans. Bake
9 minutes for chewy cookies or 10 minutes for crisp cookies. Cool 2 minutes on cookie sheets. Remove to
cooling racks. Makes about 3 dozen cookies.
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Submitted Recipe
Courtesy of:
Judy Clark
Jacksonville, Florida
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Party Meatballs
2 pounds lean ground round
1 cup dry bread crumbs
1/2 cup finely chopped onion
1/2 cup milk
2 eggs beaten
1 tablespoon snipped parsley
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1 tsp salt
1 tsp Worcestershire suace
1/8 tsp pepper
1 bottle (12 oz.) chili sauce
1 jar (10oz. grape jelly
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Mix first 9 ingredients. Shape into 1-inch balls. Drop the meatballs in a crockpot. Heat chili sauce and
jelly in saucepan, stirring constantly, until jelly is melted. Add onto the meatballs and stir until coated.
Simmer uncovered 45 minutes. Serve hot or warm.
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Cookies 'n' Creme Fudge
3 (6-ounce) pkgs. white chocolate
baking squares or white baking squares
1 (14-ounce) can Eagle Brand
Sweetened Condensed milk
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1/8 tsp. salt
2 cups coarsely chopped chocolate
creme-filled sandwich cookies
(about 20 cookies)
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Line 8 or 9 inch square pan with foil. Set aside. In large heavy saucepan, over low heat, melt baking
squares with Eagle Brand milk and salt. Remove from heat. Fold in cookies. Spread evenly into prepared
pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. (or
use small round cookie or hors d'oeurvre cutter to cut into rounds.) Store tightly covered at room temperature.
Makes about 2 1/2 pounds.
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Submitted Recipe
Courtesy of:
Judy Clark
Jacksonville, Florida
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Grandma's Walnut Angel Wings
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For the filling:
12 ounces walnuts, crushed
3/4 cup sugar
1 3/4 cup milk
1 teaspoon vanilla
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For the dough:
1 pound butter
(use the real stuff, it's worth it)
1/2 cup sugar
1 egg
3/4 cup milk
6 cups flour
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For the filling:
Combine walnuts, sugar, milk and vanilla in a saucepan and cook over medium heat, stirring often, until
the milk has evaporated. Set aside to cool.
For the dough:
Cream the first four ingredients in a large mixing bowl. Add the flour, one cup at a time, mixing each
cup into the batter. Roll a portion of the dough out on a large flat surface until it is thin (about 1/8-inch
thick.) Cut out circles three inches in diameter. Place a heaping teaspoon of the filling lengthwise in
the center of each circle and fold the dough over to form a semi circle. With the tine of a fork, gently
press the edges to seal the dough around the filling, then bend the semi circle slightly to form a crescent
shape, and place on an ungreased cookie sheet. Bake cookies at 350 degrees until light golden brown. Dust
with powdered sugar.
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Courtesy of:
Pam Watkins
Moundville, Missouri
Fruit Cake
1 cup water
1 cup sugar
4 large brown eggs
2 cups dried fruit
1 tsp. salt
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1 cup brown sugar
lemon juice
nuts
1 bottle whiskey
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Sample the whiskey to check for quality. Take a large bowl. Check the whiskey again. To be sure it's the
highest quality, pour one level cup and drink. Repeat. Turn on the electric mixer, beat one cup of butter
in a large fluffy bowl. Add one teaspoon of sugar and beat again. Make sure the whiskey is still okay.
Cry another tup. Turn off the mixer. Beat two leggs and add to the bowl and chuck in the cup of dried
fruit. Mix on the tuner. If the fired druit gets stuck in the beaterers, pry it loose with a drewscriver.
Sample the whiskey to check for tonsisticity. Next, sift two cups of salt. Or something. Who cares? Check
the whiskey. Now sift the lemon juice and strain your nuts. Add one table. Spoon. Of sugar or something.
Whatever you can find. Grease the oven. Turn the cake tin to 350 degrees. Don't forget to beat off the
turner. Throw the bowl out of the window.
Check the whiskey again and go to bed.
Hoppy halidaze!
Please share free to feel this recipe with others.
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Spiced Tea
2 26oz. Tang
1 3oz. bottle Instant Unsweetened Tea
2 8 1/2 oz Red hots
1 6oz. Pkg. Lemonade (Wylers)
1 cup sugar
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2 tsp. cinnamon
2 tsp. nutmeg
2 tsp. ground cloves
2 tsp. allspice
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Mix all ingredients together well. With each gift make sure you add a note that states: One tablespoon
+ one teaspoon per cup of hot water.
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Cinnamon Christmas Ornaments
1/2 cup ground cinnamon
1/3 cup applesauce
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1 Tbs. Tacky glue
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Mix in bowl and stir until well blended. Work mixture in hands for three minutes to form a ball. If it
is too dry, add applesauce, if too wet, add more cinnamon. Knead ball on cinnamon-sprinkled surface until
it holds together well. I roll this out and use cookie cutters for the shapes. I also use a drinking straw
to cut a hanging hole. These can be air dried for 24 to 48 hours. Turn several times. They can also be
baked in a slow oven.
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Merry Meringues
2 egg whites
1/8 tsp. cream of tartar
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1/2 cup sugar
1 (12 oz.) pkg M&M's mini baking bits, divided
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Preheat oven to 250. Grease and flour large baking sheet. In small bowl beat egg whites with cream of
tartar until soft peaks form when beater is lifted. Add sugar 1 tsp. at a time. Beat until stiff and glossy.
Stir in 1 cup M&M's mini baking bits. Drop mixture by heaping teaspoonfuls onto prepared baking sheet.
Top each with additional M&M's. Bake for 30 minutes until cookies are firm to the touch but still
white. Cool slightly on baking sheets; cool completely on wire racks or waxed paper. Store in tightly
covered container.
Makes about 2 1/2 - 3 dozen cookies.
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Submitted Recipe
Courtesy of:
Judy Clark
of Jacksonville, Florida
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Peanut Butter Balls-Reindeer Food
3 C rice krispies cereal
2 C powdered sugar
1 18 oz jar of chunky Peanut Butter
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1 stick of melted margarine
3 C semi sweet chips
1 to 2 inch square of paraffin
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In a large bowl combine the rice krispies, powdered sugar, peanut butter and margarine. Mix well with
hands and shape into 1/2 to 1 inch balls and chill 1 hour. While the balls are chilling Melt 3 C semi
sweet chips and a 1 to 2 inch square of paraffin in a double boiler. Using fork and spoon dip balls in
chocolate mixture place on wax paper and chill.
This is a good do ahead recipe the can be made months ahead and frozen until needed.
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Submitted Recipe
Courtesy of:
Toni
of Van Buren, Arkansas
Maple Fudge with Walnuts
2 cups sugar
1/2 cup milk
3 Tbsp. maple syrup
1 tsp. light corn syrup
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1/2 cup walnuts -- roughly chopped
2 Tbsp. butter
1 tsp. vanilla extract
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In a pot, put the sugar, milk, maple butter, and corn syrup. Bring the mixture to a boil and with a candy
thermometer cook the mixture to 235. Remove from the heat and add the butter and vanilla. Let cool to
110, do not mix. Once it reaches 110, add the walnuts and beat vigorously until the fudge loses its gloss
and gets thick. Pour mixture into a dish lined with plastic wrap. Let cool until hard, turn out onto a
cutting board and cut into squares.
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Christmas Breakfast Sausage Casserole
1 pound sausage
6 slices toast, cubed
1/2 pound grated mild cheddar cheese
1 teaspoon dry mustard
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1/2 teaspoon salt
4 eggs, beaten
2 cups milk
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Crumble sausage into a skillet. Cook over medium heat. Drain. Mix together cooked sausage, toast, cheese,
mustard, salt, eggs, and milk. Pour into a greased, 9 x 13 inch baking dish. Cover. Refrigerate overnight.
Bake, covered, at 350 degrees F (175 degrees C) for 45 to 60 minutes. Uncover, and reduce temperature
to 325 degrees F (165 degrees C). Bake for an additional 30 minutes, or until set.
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Submitted Recipe
Courtesy of:
Toni
Van Buren, Arkansas
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Gingerbread Boys And Girls
1/3 cup shortening
1 cup packed brown sugar
1 1/2 cups dark molasses
2/3 cup cold water
7 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon allspice
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1 teaspoon ground ginger
1 teaspoon crushed cloves
1 teaspoon ground cinnamon 2 egg yolks
food coloring
1/2 teaspoon water
raisins, candied cherries, and citron for decorations
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1 Mix shortening, brown sugar, and molasses thoroughly. Stir in 2/3 cup water. Blend flour, soda, salt,
and spices; stir into molasses mixture. Chill for about 1 hour.
2 Roll the dough about 1/4 inch thick. Cut with boy and girl cookie cutters.
3 Make egg yolk paint by blending egg yolks and 1/2 teaspoon water. Divide the yolk among a few small
bowls, and add food coloring to each cup for desired color. Paint the clothes and decorations on the cookies
as desired. Carefully transfer to a lightly greased baking sheet. Using a toothpick, make a hole in the
top of each cookie. Press raisins into dough for eyes, nose, mouth. Use bits of candied cherries for coat
buttons, and strips of citron for ties.
4 Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Cool slightly, then carefully remove from
baking sheet. Makes 21/2 dozen
Note from Toni: These cookies are formed by cookie cutters. By using a toothpick to make a hole in the
top of the cookie, you can hang them on the tree. You can also make paint out of egg yolks, and food coloring
to make them more colorful. My girls and I would spend hours making these cookies each Christmas so we
could hang them on the tree.
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Breakfast Christmas Tree
2 pkgs. refrigerated crescent rolls
2 Tbsp. melted butter
2 oz. cream cheese
1 c. confectioners' sugar
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Red and green sugar
1 tsp. grated orange peel
3 Tbsp. sugar
2 Tbsp. orange juice
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Preheat oven to 375 degrees. Slice 2 packages of crescent rolls (do not unroll) into 11 equal pieces and
flatten. On ungreased cookie sheet, arrange 10 pieces into a triangle to form tree. Use last piece to
make trunk. Combine butter, sugar, and grated orange peel; brush on dough. Bake 20 minutes. Meanwhile,
cream the cream cheese with powdered sugar and orange juice. Brush on baked rolls and sprinkle with red
and green sugar.
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Submitted Recipe
Courtesy of:
Gina Fletcher
Delavan, Wisconsin
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Fruitcake
4 Oz. Fruit Bits
1 Railroad Tie
Wood Saw
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Large Rubber Mallot
Safety Goggles
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WEAR YOUR SAFETY GOGGLES. (Children: Get help from an adult!)
Cut a one-foot section from the middle of your railroad tie. The resulting block of wood should be the
size and shape of a loaf of bread.
Then, take some fruit bits and pound them into the block with your rubber mallot. Spread the colors around,
or you might wind up with an ugly fruitcake. Don't be afraid to throw some elbow grease into that mallot!
Good fruit bits should be much harder than the railroad tie, so you can't break anything.
For best result, you should pre-treat the fruit bits by setting them on top of your garage for a year
(or by microwaving them on HIGH for 30 minutes).
Finally, cover it tightly in plastic wrap, and give your loved ones the timeless and enduring gift of
fruitcake!
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Christmas Cinnamon Ornaments
1 cup applesauce
1 ounce cinnamon
1 ounce ground cloves
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1 ounce ground nutmeg
1 ounce ground ginger
cinnamon for cutting board
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Combine ingredients to make a stiff dough. Roll out on board dusted with ground cinnamon. Cut shape of
your choice with cookie cutters. Use a straw to place hole in top for string. Lay out flat to dry. Turn
every 12 hours until completely dry.
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Holiday Potato Casserole
Submitted by: Leslie Michelle Hunt
Location: Aurora, Colorado
3 pounds potatoes, peeled & quartered
1 cup butter
2 (3oz) pkg cream cheese, softened
1 cup Cheddar cheese, shredded
1 (2oz) jar pimiento, drained
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1 small green pepper, finely chopped
1 bunch green onions, finely chopped
1/2 cup Parmesan cheese
1/4 cup milk
1 teaspoon salt
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Cook potatoes in boiling water to cover 15 minutes or until tender; drain and mash. Add butter and cream
cheese; beat at medium speed with and electric mixer until smooth. Stir in 1/2 cup Cheddar cheese and
next 6 ingredients; spoon into lightly buttered 11x7x1 1/2 inch baking dish. Bake at 350F for 30 to 40
minutes, or until thoughly heated. Sprinkle with remaining cheese; bake 5 minutes or until cheese melts.
Leslie's Tip: You may prepare the night before (except for cheese topping) and refrigerate, covered, overnight.
Let stand at room temperature 30 minutes before baking.
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Candy Cane Cookies
1 cup sugar
2/3 cup margarine, softened
1 egg
2 teaspoons vanilla
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1 teaspoon almond extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon red food coloring
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Beat sugar and margarine in large bowl with mixer at medium speed until creamy. Beat in egg, vanilla and
almond extracts. Mix flour and baking powder; stir into margarine mixture.
Divide dough in half; tint half with red food coloring. Wrap each half and refrigerate at least 2 hours.
Divide each half into 32 pieces. Roll each piece into a 5-inch rope. Twist 1 red and 1 white rope together
and bend 1 end to form candy cane shape. Place on ungreased baking sheets.
Bake in preheated 350 degree oven for 8 to 10 minutes or just until set and lightly golden. Remove from
cookie sheet; cool on wire racks. Store in airtight container.
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Easy Graham Cracker Gingerbread House
Graham Crackers
(5 per house)
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ORNAMENTAL FROSTING:
1/4 c butter or margarine
4 c sifted powdered sugar
2 unbeaten egg whites
1 tsp vanilla
1/4 tsp cream of tartar
1 to 2 tsp light cream
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To make an easy Graham Cracker gingerbread house, you'll need 5 graham crackers per house and either store-bought
frosting in a tube or the ornamental frosting above. (Caution: if the frosting you buy in a tube is intended
for cakes, IT WILL NOT HARDEN. You can decorate your graham cracker house with it, but intend on eating
your house soon, because it cannot be moved very easily.)
With pastry blender, cut butter into powdered sugar until its the consistence of cornmeal. (If you don't
have a hand pastry blender, a food processor -- or even a fork can work well for cutting.) Add egg whites,
vanilla, and cream of tartar. Beat thoroughly. Stir in a little light cream till the frosting is juts
a bit stiffer than spreading consistency. Tint frosting with a few drops of liquid food coloring, if desired.
Place in pastry tube and squeeze onto graham crackers to make decorations.
Decorate the walls and roof of your gingerbread house, either let dry or be VERY careful with your walls.
Later, set your graham crackers up like a house of cards, pipe frosting onto the joints to hold the house
together.
Use hard candy, chocolate chips, m&m's, etc. (let your imagination go wild!) to decorate your gingerbread
house.
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Toffee Bars
Submitted by: Judy Clark
Location: Jacksonville, Florida
2 sticks butter
1 cup brown sugar
1 package saltines
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1 12 oz bag chocolate chips
1/2 cup chopped nuts
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Spread out a layer of saltines to cover the bottom of a jelly roll pan. In a saucepan, melt the butter
and brown sugar and stir to mix well. Pour evenly over the crackers. Bake at 350 approximately 10 minutes,
the mixture should be bubbly. Remove from the oven and sprinkle evenly with chocolate chips. Return to
oven for 2 minutes, or until chocolate is softened. Spread chocolate with a spatula. Sprinkle with pecans,
pressing lightly onto the chocolate. Cool in refrigerator until chocolate hardens. Break up into uneven
pieces.
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Rolo Bars
Submitted by: Judy Clark
Location: Jacksonville, Florida
1 pk White cake mix
1/2 cup pecans, chopped
2/3 cup Evaporated milk
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1/4 cup Butter, melted
36 Rolo candy pieces, halved
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Combine cake mix and nuts in a medium bowl. Stir in evaporated milk and melted butter. Mix well. Spread
half of cake mixture into a greased 9x13 inch pan. Bake at 350 degrees for 15 minutes. Remove from oven.
Immediately place Rolo pieces, cut side down, over hot crust. Drop remaining cake mixture by teaspoonfuls
over Rolo pieces. Bake at 350 degrees for 25 minutes or until lightly browned. Cut in squares and enjoy.
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Creamy Carmels
Submitted by: Gina Fletcher
Location: Wisconsin
3 cups of heavy whipping cream
1/2 cup sweetened condemsed milk
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2 cups of sugar
2 cups of white corn syrup
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In a very large pan combine the above ingredients.
1. Bring to Rolling Boil
2. Continue cooking over medium heat, stirring constantly until mixture registers 238 degrees F on candy
thermometer. Note if raining take to 240 F, soft ball stage. It is done when it reaches that stage.
( This takes about 35 to 45 minutes )
Remove from heat and add 1 teaspoon vanilla.
Pour into a 9X13 buttered pan.Let stand at room temp for 8 hours or until set. Cut into squares ( one
inch ) wrap in candy wrap or dip in chocolate for chocolate dipped carmels. You can also use this for
your turtles, and pecan rolls.
This is very very very good!
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Vanilla And Chocolate Buttercreams
1977 State Fair Winner
Submitted by: Gina Fletcher
Location: Wisconsin
1 Cup Butter, no substitutes
3 Tablespoons of Milk or enough to make it creamy.
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1 Tablespoon of Vanilla, pure
2 Pounds of confectionairs sugar
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Work mixture with a fork until it resembles a pie crust. Shape into one big ball with hands. Refrigerate
for at least 4 hours. Take out and roll into walnut sized balls. Dip into Chocolate. You can use the chocolate
coating for these if you want and do not know how to use the real chocolate. They are very good either
way.
Chocolate Buttercreams: Add 3 Ounces of unsweetened chocolate. Mix into above mixture.
Note: Simple and you will be surprised at the very smooth and nice taste.
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English Toffee
Submitted by: Gina Fletcher
Location: Wisconsin
1 cup Butter- No Substitutes
1 cup sugar
1/2 cup roasted almonds
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1/2 cup of very fine chopped almonds
1 package of the mini hershey's plain or whatever small size you can get
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Butter Cookie sheet and set aside, this is very important. You will not have time to do this later as
this sets up very fast.
In a large sauce pan melt butter and sugar over a VERY HOT FIRE, stirring constantly.
You can tell when this gets done as it gets to a medium brown color or toffee color. This usually takes
about ten or fifteen minutes. I would wear gloves as it sometimes pops up and will burn you. Make sure
there are no small children around when making this as it is HOT. When done add almonds and stir and pour
right away onto buttered cookie sheet. Place hershey's on top while toffee is still hot and spread around.
When this is done and the chocolate is still warm put the finely chopped almonds on top.
Note: I sometimes use cashews, and do not use hershey bars, but dip the toffee into white coating. Yum
Yum
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Christmas Cranberry Fruit Salad
1 package fresh cranberries
1 cup sugar
2 oranges
1 small package lemon Jello
1 packet of unflavored gelatin
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Juice of half an orange
3/4 cup each:
Chopped pecans
Diced apples
Chopped celery
Crushed pineapple
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Grind cranberries in food processor. Squeeze juice out of one orange and scoop out the pulp. Chop the
other orange. Mix all the orange and juice with sugar and a pinch of salt and let stand. Dissolve Jello
and gelatin in 1 cup hot water; stir it for a long time until it is completely dissolved. Let it cool
for about 15 minutes, then add other ingredients. Place in mold and chill until firm.
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White Chocolate Peanut Butter Candy
Submitted by: Gina Fletcher
Location: Wisconsin
1 Box of Ritz Crackers
1 cup of Jiff Peanut Butter
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2 pounds of White Confectionairs coating
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Peanut Butter Cracker Treats, very popular This is something that does not last very long when it is made.
Spread peanut butter on one side of the Ritz cracker, place another cracker on top of that and set aside.
Continue until you have made the number needed.
Melt the coating in microwave on low until melted, I check every minute and stir. Usually takes 2 minutes
on low.
Dip crackers into white coating and set onto wax paper to dry. While wet I sprinkle chopped spanish peanuts
on top,( the salted ones or dry roasted peanuts)
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Christmas & Easter Cookies
(Italian Anise Cookies, family secret from Sicily)
Submitted by: Irene Jackson
Location: Newport Beach, California
4 C flour
1 C sugar
1 C butter
3 eggs
5 t. double acting baking powder
1/2 t. salt
2 t. anise oil
1 1/2 T. anise seed, crushed
almonds (chopped)
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Powdwered Sugar Frosting:
butter
2 C powdered sugar
milk
anise extract or oil
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Mix cookie ingredients to form dough. Bake at 400 degrees in oven on cookie sheet, 8-10 minutes, or untill
lightly browned near bottom of cookie, cool before frosting.
Mix frosting to stiff consistancy.
For Christmas, use dark red & green food coloring.
For Easter, use light pink and light green frosting, use little food coloring, it will mix for pastel
colors with white base frosting.
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Cranberry Cordial by Bearmistress
Submitted by: Robin
Location: Springdale, Arkansas
1 package (12 ounces) fresh cranberries
1 cup sugar
2 cups light corn syrup
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2 cups vodka
1 cup water
1/2 cup brandy
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Coarsely chop the cranberries and mix in a large bowl with the rest of the ingredients. Stir until well
mixed and the sugar is dissolved. Pour the mixture into a large glass jar, cover, and store in a cool,
dark place for at least one month, stirring or shaking the jar every few days. Strain through a strainer
lined with dampened cheesecloth or fine metal strainer.
Store at room temperature for up to three months, or refrigerate for longer storage. Makes about one quart.
Very beautiful red color. I saved pretty glass bottles through out the year (from different grocery items)
and am giving as gifts for the holidays. Use the leftover strained fruit in place of any recipe calling
for fruit (breads and cookies). I used it in place of chopped candied fruit in my Christmas Fruit Bars.
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Christmas Dip
Submitted by: Linda Pombriant
Location: Biddeford, Maine
1 1/2 cups Sour Cream
1/3 cup Picante Sauce
2 tsp. Lemon Juice
7 oz. can medium shrimp drained
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4 oz. can sliced ripe olives, drained
1 hard Boiled Egg, finely chopped
Package Italian Salad Dressing Mix
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Combine all ingredients in bowl and stir until well mixed. Cover and chill. Serve with chips or crackers.
Yields 2 1/4 cups.
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Maraschino Pecan Bread For the Bread Machine
1 1/8 cup water
3 cups flour
1 1/2 Tablespoons nonfat dry milk
2 Tablespoons sugar
1 1/4 teaspoons salt
1 Tablespoon butter
1/4 cup raisins
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1/4 cup red and green Maraschino cherries, whole
1/4 cup sunflower seeds
1/4 cup pecans, chopped
1/8 teaspoon cinnamon
1/8 teaspoon ground ginger
3 teaspoons yeast
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Add ingredients according to manufacturer's suggestions. Drain cherries well on a paper towel; add whole
for best appearance. Add the fruit and nuts at the beep at the end of the first kneading cycle.
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Coconut BonBons
Submitted by: Ruth McCarver (Granny)
Location: Springdale, Arkansas
1 stick oleo, softened
1 small package coconut
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2 pounds powdered sugar
1 can Eagle Brand Milk
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Combine all ingredients and chill. Form into walnut size balls.
Melt:
1 (12 ounce) package chocolate chips
1/3 cake of paraffin
Dip coconut balls in chocolate and let cool on waxed paper.
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Super Choc Chip Muffins
Submitted by: Ashlyn McKenzie
Location: Perth, Australia
125g butter
1/2 c sugar
2 eggs
1 c milk
1/2 c plain yoghurt
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1 tsp vanilla essence
3/4 c of choc chips
3 c of selfraising flour
3 tbsp coca
1 c boiled water
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Beat butter and sugar thoughly, add eggs and mix.
Mix coca ans sugear together and add to sugar mixture.
Add milk, yoghurt and vanilla.
Gently fold in choc chips and flour.
Spoon mixture into muffin pans.
Bake at 170 degees celcius for 15-20 mins.
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Rare Cake
Submitted by: Alamay Wood
Location: New Zealand
Custard:
1 cup grated chocolate or chocolate chips
1/2 cup milk
1 cup brown sugar
1 egg yolk
1 tsp. vanilla
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Cake:
2 eggs
4 oz butter
1 cup brown sugar
1/2 cup milk
2 cups flour
1 tsp. baking soda
1 Tbsp. warm water
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To make Custard:
Heat all together in a saucepan, stir and cook slowly, for 10 minutes. Take of heat and allow to cool.
To make the cake:
Seperate the eggs, then cream the butter & sugar, add egg yolks, then add milk, sifted flour, and
stifly beaten egg whites.
Beat all together, then stir in cooled custard.
Lastly add baking soda dissolved in warm water.
Pour into two 8 inch cake tins, and bake at 350 d or 160 c for 30-40 minutes.
Ice and fill as desired.
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More Christmas
Holiday Recipes
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