How would you like to win these holiday stamps?
Well, all you have to do is leave a post here with your favorite cookie and/or candy recipe for the holidays. I'm looking for some new things to make this year!
So...hurry to your cookbooks and then hurry back here! You have till Monday morning at 6:00a.m. Arizona time.
Jane
11 comments:
I love to bake this time of year. Here is one of my favortie candy treats that is so simple but will wow em for sure.
Peppermint Bark
2 lbs white chocolate (preferably Guittard brand white chocolate chips- they seem to melt smoother)
12 candy canes, crushed into 1/4 inch pieces
1 teaspoon peppermint extract (1/2 tsp. if using oil)
1 bag dark chocolate chips
Melt white chocolate either in a double boiler or in a bowl over a pot of boiling water.
Stir in crushed candy cane and peppermint flavoring into melted white chocolate.
Line a 11x17" baking pan with wax paper.
Pour and spread chocolate mixture onto wax paper.
Chill until firm and break into pieces.
Melt the dark chocolate. Lay out the broken up pieces of candy on some wax paper and drizzle with melted dark chocolate.
Refrigerate until ready to serve.
This one is nice and easy to make. ENJOY!!!
Raspberry Lemon Thumbprint Cookies
1/2 cup raspberry jam or jelly
1 tablespoon Chambord or kirsch
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 sticks (1 cup) butter, at room temperature
2/3 cup sugar
2 large egg yolks
1 tablespoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
Preheat the oven to 350 degrees F. Lightly butter 2 large baking sheets.
In a small bowl, combine the jam and Chambord. Stir to combine.
In a medium bowl, combine the flour, baking powder, and salt and whisk to blend.
In a large bowl using an electric mixer, beat the butter and sugar until light and creamy. Beat in the egg yolks, lemon zest, lemon juice and vanilla. Add the flour mixture in 2 additions and beat just until moist clumps form. Gather the dough together into a ball.
Pinch off the dough to form 1-inch balls. Place on the prepared baking sheets, spacing 1-inch apart. Use your floured index finger or 1/2 teaspoon measuring spoon to create depressions in the center of each ball. Fill each indentation with nearly 1/2 teaspoon of the jam mixture. Bake until golden brown, about 20 minutes.
Transfer the cookies to wire racks to cool completely.
This is my all time favorite Christmas recipe.
Fudge
1 1/2 sticks margarine
3 cups of sugar
2/3 cup of evaporated milk
1 (12oz) packages of chocolate chips
1 jar of marshmallow cream
1 tsp vanilla
grease 9 inch pan
Place sugar, butter, and evaporated milk in large heavy saucepan. Stirring constantly. Boil 5 minutes (or until 234 degrees with a candy thermometer) Remove from heat.
Add chocolate and marshmallow creme; stir until completely melted. Add vanilla.
Pour into pan. Smooth and let stand at room temperature 4 hours or until completely cooled.
OK I'll bite.
I really enjoy a chi tea mix. I even made it healthier by taking out the creamer and using stevia instead of sugar. Here it is
3 cups of powdered milk
1 cup of instant tea
1/4 cup of sugar
1 teaspoon of vanila
mix the sugar with the vanila until is is well mixed
add enough stevia to equal 1 cup of sugar. You can get stevia at any health food store.It is a natural sweetner--very powerful. It only takes a little.
1 teaspoon of ginger
1 teaspoon of cardimon
2 teaspoons of cinimon
1 teaspoon of ground clove
mix every thing together then blend the mixture a little at a time until very fine.
add two tablespoons of the powder with a cup of hot water or warm milk then relax and enjoy
Oh, I've got a good one....it's got alcohol in it so if you eat enough you'll get the giggles!!
Bailey's Fudge:
- 3 cups semi sweet choc. chips melted
-1 cup white choc. chips melted
-1 cup Bailey's Irish Cream
- 3 cups powdered sugar
- 1/4 cup butter
Mix all until smooth and put in pan and refridgerate for 2 hours.
Enjoy!
Cheryl KVD
cak_ie@hotmail.com
Carrot Cake with Cream Cheese Icing by Scratch (Ukranian recipe originally calls for NO nuts)
I am not a baker, but this is a very easy recipe to mix together, you need 3 mixing bowls at once:
I use my mini chopper to chop up 1 pkg. of mini carrots - less work).
Cake: mix together in 1 bowl:
1. 3 cups grated carrots
2. 2 cups white sugar
3. 1 cup oil
4. 4 eggs beaten
mix together in 2nd bowl:
1. 2 cups flour
2. 2 tsp. baking soda
3. 1 tsp. All Spice
4. 2 tsp. Cinnamon(i use a bit
less-personal preference
Mix 2 bowls together, bake at 350degrees on middle rack in 9x13 pan greased, for 1 hour.
NOTE: I use a fair size greased bundt pan with the grooves in (shorter bundt pan), and the nice sized slices go alot further - this is an popular cake.
Cream Cheese Icing: Beat:
- 1/2 cup of Butter (or margarine)
- 4 oz Philadelphia Cream cheese
(1 brick)
- 2 cups icing sugar
- 1/2 tsp. vanilla
smother icing over bundt/cake when cool.
ENJOY, HAPPY HOLIDAYS!!
bluemoonbynite@yahoo.com
Peanut Clusters
1 bag chocolate chips
1 bag Butterscotch morsels
peanuts
Melt the morsels together in the microwave and add peanuts. Drop by spoonfuls and freeze until set.
These are so easy to make and can be kept in the freezer. Mine never make it to the freezer thought. lol
Hi, I don't make anything specific for Christmas, but I found this great looking recipe on one of the blogs I stalk, so I'm hoping you'll like making it.
Here's the link to it.
http://thepioneerwomancooks.com/
Tejal
I'm getting hungry reading all these recepies!!! Here's mine!!
Fudgy Macaroons
1 cup evaporated milk
1 1/2 cup granulated sugar
1/4 cup butter or margarine
1 tsp. vanilla
2 cups butterscotch chips
4 cups corn flakes pushed down slightly in cup
2 1/2 cups medium coconut
1 cup walnuts
Combine eva.milk,sugar & butter in saucepan.Bring to a full rolling boil over med.heat. Remove from heat.
Add vanilla & butterscotch chips. Stir until chips are melted.
Stir in corn flakes,coconut & walnuts. Spread in greased 9x9 oab, Chill well before cutting. Cuts into 36 squares.
Enjoy!!!
Thanks for the chance at your yummy candy and thanks to everyone
for the wonderful recipies!!
Happy Holidays to all!!!
Im not the greatest at baking but I love doing it ....for sure !!!
Candy Cane Brittle
Makes 2 pounds
1/2 cup light corn syrup
1 cup sugar
1 cup crushed candy canes OR 1-1/2 cups nuts of your choice
1 teaspoon butter or margarine
1 teaspoon vanilla
1 teaspoon baking soda
In a round 1-1/2 quart microwave safe dish, combine corn syrup and sugar. Stir well until blended. Microwave on high for 4 minutes. Stir mixture (if using nuts instead of candy canes, stir nuts in now). Microwave on high 4-5 minutes or until light brown. Stir in butter and vanilla-blend well. Microwave on high 1-2 minutes. Add baking soda-stir lightly until foamy. Quickly pour onto lightly greased baking sheet (you can use Pam or shortening). Pour crushed candy canes over brittle while warm and press lightly onto surface. Let cool.
Thanks for sharing all your recipes ladies ......Im deff taking some of these !!! And will try some
This one is from a very good friend of mine - we've made them every year since she gave it to us:
Chocolate-filled BonBons
3/4 c. Crisco shortening
1/2 c. sugar
1/4 c. brown sugar
1 egg
2 tsp. vanilla extract
1/2 tsp. almond extract
1 3/4 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
chocolate kisses
Preheat oven to 350 degrees. Cream shortening and sugars til fluffy. Add egg and extracts and beat well. Add flour, baking powder and salt, mixing until blended well. Form dough into 1" balls. Press each dough ball around a chocolate kiss, so kiss is completely enclosed. Bake about 12 minutes. Frost and decorate. makes about 2 1/2 dozen BonBons.
Icing
1 c. confectioners' sugar
2 tsp. milk or cream
1 tsp. vanilla
Mix all together. If desired, add food coloring (divide icing first for more colors).
Enjoy! I wonder what these would taste like with the candy cane kisses?!
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