In a previous question I asked What Christmas treats would you like to see recipes for. I have compiled some of my classic family recipes along with some new ones I found online that were really cute. I love Christmastime culinary delights. It really brings out the best cooking and baking skills in people. Growing up my grandma always made fudge every Christmas and we would pack up the fudge (not in a sexual manner mind you) and give it to our family for Christmas. I can still taste it now! Without further ado let's get to our first treat!
Candy Cane Cookie Sleds
You can make these using candy canes and cookies of any variety. But for the sake of this recipe we're going to use the traditional candy canes.
2 5 1/2- to 6-inch candy canes Royal Icing 2 2- to 2 1/2-inch tea biscuits or cookies Granulated sugar
Hold a candy cane so the curve of the cane is upright. Pipe royal icing along the length of the candy cane. Repeat with remaining candy cane. Place the cookies across each cane on the royal icing, holding in place for a few seconds. Spread granulated sugar on a plate. Set the sled in the sugar and let stand to allow the icing to dry.
Makes: 2 servings Yields: 1 toboggan Start to Finish: 10 mins
Also like the picture shows above if you want to add little candies or teddy grahams etc... to the sled it will make it look cuter.
In fact a lot of my ideas that are not family recipes will be coming from "Better Homes and Gardens" or "Food Network". My family recipes I will have a star * next by them.
Chocolate fudge
This is a tradtional fudge recipe from my Grandmother that my stepmom also uses.
1 can sweetened condensed milk 1 lb. semisweet chocolate 1 oz. unsweetened chocolate 1½ tsp. vanilla extract .13 tsp. salt
Line 8" by 8" metal baking pan with foil, extending foil above edge at 2 sides. In 2-quart saucepan, combine condensed milk and chocolates. Cook over medium-low heat 5 minutes or until chocolates melt and mixture is smooth, stirring constantly. Remove saucepan from heat; stir in vanilla and salt. Pour chocolate mixture into prepared pan; spread evenly. Refrigerate until firm, at least 4 hours or overnight. Remove fudge from pan by lifting edges of foil. Invert onto cutting board; discard foil. Cut fudge into 8 strips, then cut each strip crosswise into 8 pieces. Store fudge in tightly covered container, with waxed paper between layers, at room temperature up to 1 week, or in refrigerator up to 1 month. So this fudge will last a while even if you decide to freeze it.
Peanut Butter Fudge
1 cup Unsalted butter 1 cup creamy peanut butter 1 teaspoon pure vanilla extract 16 ounces Confectioners Sugar
Original recipe makes 64 Servings
Butter the bottom and sides of an 8- x 8-inch pan, then line with parchment paper. (The butter helps the paper stick to the pan.) Lightly butter the top of the parchment paper, as well. Combine the 1 cup butter and peanut butter in a large microwave safe bowl, cover with plastic wrap and microwave on full power for 2 minutes. Carefully remove from the microwave, stir, then microwave on full power for an additional 2 minutes.
Remove the bowl from the microwave. Carefully stir in the vanilla and confectioners' sugar with a wooden spoon or rubber spatula until evenly combined. The mixture may become a little crumbly at first, but continue to stir until the ingredients are smooth and a nice "dough" forms.
Pour the mixture into the prepared pan and spread into an even layer, pushing to fill the corners. Place an additional square piece of parchment paper directly on the surface of the fudge. Refrigerate at least 2 hours. Use a large knife to cut into 1-inch cubes. Store in an airtight container at room temperature for up to 1 week.
Melty Snowman Cupcakes
Press a vanilla wafer cookie vertically into the top of a cupcake as far as it will go. Melt canned vanilla frosting by microwaving on high, stirring every 5 seconds until a thick drizzling consistency is reached. (If frosting melts to much, let it stand at room temperature to firm up slightly.) Carefully spoon frosting over cupcake and wafer to coat, allowing some to drip down the sides. For hat, dip half of a mini chocolate sandwich cookie with white filling (such as Oreo brand) onto melted chocolate, letting excess drip off. Place on a sheet of waxed paper; immediately top with a miniature chocolate peanut butter cup. Let stand until firm. Add dots of melted chocolate to wafer head for eyes, and place an orange jimmy sprinkle on cupcake for nose. Place hat near head; if necessary, secure with frosting.
1/2 cup creamy peanut butter 2 tablespoons unsalted butter, softened Pinch of salt 1/2 cup whipping cream Sliced almonds Red shoestring licorice Decorative nonpareils
Directions In a small heat-proof bowl combine chocolate pieces, peanut butter, butter and salt; set aside. In a small saucepan bring whipping cream just to boiling over medium-high heat. Remove from heat and pour over chocolate mixture (do not stir). Let stand 5 minutes. Whisk until mixture is smooth. Let mixture stand at room temperature for 1 hour or until it has thickened to the consistency of a thick chocolate frosting. Line two baking sheets with parchment or waxed paper; set aside. Spoon chocolate mixture into a pastry bag fitted with a large round tip. Pipe mixture into quarter-size mounds on the prepared baking sheets, lifting the tip at an angle to create a pointy nose. Before chocolate has set, add 2 almond slices for ears, a 2- to 3-inch piece of shoestring licorice for the tail and nonpareils for the eyes. Chill at least 1 hour or until ready to serve.
Line two baking sheets with parchment or waxpaper.
Place the peanut butter, unsalted butter, and salt in a microwaveable bowl, and heat in the microwave for about one minute or until just soft (check and stir the ingredients every 20-30 seconds). Stir in the vanilla extract and confectioners sugar and mix until it has the consistency of a stiff dough (add more sugar if necessary).
Roll the dough into 1 inch (2.5 cm) round balls. Place on thecookiesheetsand refrigerate until firm (several hours or even overnight). You can also place the peanut butter balls in the freezer and freeze until firm (I find this makes it easier to dip them in the melted chocolate).
Melt the chocolate and shortening in a heatproof bowl placed over a saucepan of simmering water. Dip the balls, one at a time, in the melted chocolate, making sure the entire ball is coated with chocolate. Then, with two spoons or a dipping fork, remove the peanut butter ball from the melted chocolate, allowing any excess chocolate to drip back into the bowl. Place the chocolate covered balls back on the baking sheet. If desired, sprinkle the balls with finely chopped peanuts. When all the balls have been dipped in the chocolate, place in the refrigerator until the chocolate has set. Store in anairtightcontainerfor up to two weeks. They can also be frozen. To serve: place in small fluted candy cups.
Note: If you want to make Buckeyes: place a toothpick into each peanut butter ball and dip, one ball at a time, into the melted chocolate, leaving the top quarter of each ball undipped.
Makes about 60 pieces, depending on size. Preparation time30 minutes.
Watch the video for a better demonstration
Gingerbread House cookies!
FOR THE COOKIE: 6 cups All-purpose Flour 1 teaspoon Salt 1/2 teaspoon Allspice 1/2 teaspoon Ground Cloves 1/2 teaspoon Ground Ginger 1/2 teaspoon Ground Nutmeg 1/2 teaspoon Ground Cinnamon 3/4 cups Margarine Or Softened Butter 1-1/2 cup Firmly Packed Dark Brown Sugar 1 cup Molasses 2 whole Eggs 1 Tablespoon Maple Extract FOR THE ROYAL ICING: 2 pounds Powdered Sugar, Sifted 1/3 cup Whole Milk, Plus More If Needed For Thinning 2 whole Large Egg Whites Miscellaneous Candies, Sprinkles, And Other Decorations
In a large bowl, combine the flour, salt, allspice, cloves, ginger, nutmeg, and cinnamon. Set aside.
In a mixer, beat the margarine (or butter) and brown sugar until fluffy. Drizzle in the molasses, mixing well and scraping the sides of the bowl a couple of times to make sure it's evenly combined. Add the eggs and maple extract and mix. Add the flour mixture in three batches, beating until just combined after each addition.
Wrap the dough in plastic wrap and refrigerate for at least 2 hours or more if you have time!
When you're ready to bake the cookies, remove the dough from the fridge and preheat the oven to 350 F. When the dough is soft enough to roll but still firm, divide it in half and roll out each half between 2 sheets of plastic wrap (dividing it in half just makes it more manageable.) Cut out shapes of your choosing and place on a baking sheet lined with parchment or a baking mat. Bake for 12-15 minutes, depending on the size of cutters used, until the cookies are baked through but still soft. Remove with a spatula and allow to cool completely.
***IMPORTANT NOTE: Bake for less time if you desire a softer cookie and if cookies are small. Keep an eye on them and don't let them get too crisp.
To make the royal icing, beat the powdered sugar, milk, and egg whites until thick but still able to be piped. Transfer to a piping bag fitted with a fine tip (or a squirt bottle.)
Decorate the cookies however you'd like, using icing as an accent and as glue to hold on the candies. Allow icing to set before transporting or serving.
1.Into large bowl, measure cereal; set aside. 2.In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag. 3.Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator. TIPS Healthy: Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change. Substitution: Peanut butter and chocolate are a favorite flavor combo, but peanut butter lovers can substitute peanut butter chips for the chocolate chips to intensify that flavor.
Peppermint Bark
Crushed candy canes, to yield 1 cup 2 pounds white chocolate Peppermint flavorings, optional
Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller. Melt the chocolate in a double boiler. Combine candy cane chunks with chocolate (add peppermint flavoring at this point if desired.) Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle.)
Butter a 10x15 inch jellyroll pan. In a heavy skillet, over medium heat, melt butter. Stir in sugar and water. Bring to a boil and add almonds. Cook, stirring constantly until nuts are toasted and the sugar is golden. Pour the mixture into the prepared pan and sprinkle the chocolate chips on top. Let stand for a minute then spread the chocolate over the top. Let cool completely then break into pieces.
1 h 45 m Mix cream cheese and cookie crumbs until well blended. Shape into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Refrigerate 1 hour or until firm.
No Bake cookies
2 cups sugar
1/2 cup milk 1 stick (8 tablespoons) unsalted butter 1/4 cup unsweetened cocoa powder 3 cups old-fashioned rolled oats 1 cup smooth peanut butter 1 tablespoon pure vanilla extract Large pinch kosher salt
Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.
Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.
In a large bowl, combine the first seven ingredients. Shape into two balls; roll in pecans. Cover and chill. Remove from the refrigerator 15 minutes before serving. Serve with crackers. Yield: 2 cheese balls (1-1/2 cups each).
There you have it! Just like there are 12 days of Christmas here are 12 days of recipes for your Holiday appetite. A big thank you to all of those who commented on my question, this mytake is for you all :) Well, It's for all GAGers! Have a happy Holiday season and Happy eating!
I'm also considering on working on a future mytake for Superbowl party recipes, but I will do that whe the time comes, we're still 2 months away from that
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