Dessert: Christmas Treats

A few of my family's favorite Christmas treats.

Gingersnaps

Rachel's updated version in notes

Mix thoroughly
3/4 c. shortening
1 c. brown sugar
1 egg
1/4 c. molasses
1/4 c. applesauce if you want soft cookies

Blend in and mix together:
2 tsp. soda
1 tsp. cinnamon
1 tsp (1-3 tsp.) ginger
1/2 tsp. cloves
1/4 tsp. salt
(if you wish add in some grated fresh ginger)

Cover. chill at least 1 hour. Heat oven to 375. Shape dough by rounded tsp. into balls. Dip top in granulated sugar. Place balls sugared side up 3" apart on lightly greased baking sheet. Bake 10-12 minutes or until just set. Immediately remove from baking sheet. Makes 4 dozen cookies.

Notes: for a softer cookie add 1/4 c. applesauce per batch. For a more intensely flavored cookie, double or triple the ginger. You can also add some of the ginger as fresh grated ginger.

Danish Butter Cookies


These cookies freeze great! They taste delicious too.

1 c. butter
1 c. sugar
1 egg
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. vanilla
2 1/4 c. flour
nuts raisins, or cherries (optional)

Cream the butter. Add sugar gradually. Add in egg and mix thoroughly. While egg is mixing add baking soda, salt & vanilla. Turn mixer off. Add flour all at once and mix gently until barely incorporated.

Shape into small, marble or tsp. sized balls. Place on ungreased cookie sheets or parchment lined sheets about 1" apart. Press nut or candy on each if desired. Bake at 350 for 10-15 minutes until set but not brown.

Cool before removing from the pan. Makes about 5 dozen very small cookies.

Candy Cake Cookies


These are a pain to make but look really cool.

Preheat oven to 375.

Mix together:
1 c. shortening
1 c. powdered sugar
1 egg
1 tsp. vanilla

Add and mix thoroughly:
2 1/2 c. flour
1 tsp. salt

Divide dough in half.
Blend 1 half with 1/2 tsp. red food coloring.

Using 1 tsp. uncolored dough, roll a 4" strip and then another 4" strip of red dough. Lay strips together and twist like a rope. Place on un-greased cookie sheet. Curve top down to form handle of cane. Continue with the rest of the dough. Bake at 375 for 9 minutes.

While baking, crush peppermint candy to make 1/2 c. mix with 1/2 c. sugar.

Sprinkle candy sugar mixture over warm cookies.


Butterballs (a.k.a Mexican Wedding Cookies)


1 c. butter
1/2 c. powdered sugar
1/2 tsp. salt
1 c. finely chopped pecans
1 Tlb. good vanilla
2 c. sifted flour

Cream butter. Add powdered sugar and salt gradually. Continue creaming until light and fluffy. Add nuts and vanilla and mix thoroughly. Turn off mixer. Add flour all at once and blend in gently until barely incorporated.

Shap into balls or crescents using 1 tsp for each cookie. Place on ungreased or parchment lined cookie sheets.

Bake at 325 for 10+ minutes until set but not brown. Cool slightly. Roll in additional powdered sugar.

These freeze well for a few weeks. Separate layers with waxed or parchment paper.

Grandma's Rocky Road Fudge


Grease 2 9x13 pans with margarine or create a parchment strip to line the bottom and go up and over the sides. Spread both pans with a single layer of mini marshmallows, about half a bag.

In a large bowl place:
  • 12 oz. chocolate chips
  • 1 8 oz. Hershey bar with almonds chopped (or plain if you don't want nuts)
  • 1 7 oz. jar marshmallow cream
  • additional almonds if desired
In a large saucepan place:
  • 1 cube butter
  • 1 13 oz. can evaporated milk
  • 4 1/2 c. cugar
Bring to a boil. When boiling, stir constantly and boil for 5 minutes. Pour hot mixture over chocolate chip/marshmallow cream mixture and stir until melted. Pour into pans of mini marshmallows. Stir marshmallows in gently so some of them mint and they are covered with fudge.

Place pans in fridge to harden. It freezes well if you need.

Alternate: omit mini marshmallows. Makes 1 pan of very rich fudge.

 Peanut Butter Fudge

 From the Food Network.

Ingredients

  • 4 cups sugar
  • 1/2 cup light corn syrup
  • 1/2 pound (2 sticks) unsalted butter
  • 1 cup evaporated milk
  • 1 tablespoon pure vanilla extract
  • 9 ounces (1 cup) smooth peanut butter
  • 2 heaping tablespoons marshmallow cream

Directions

  • Lightly grease a 9 x 13-inch baking pan and set aside.
  • Combine the sugar, corn syrup, butter, and evaporated milk in a large saucepan. Cook over medium heat, stirring occasionally, until the mixture reaches 242.5 degrees F on a candy thermometer, between the soft- and hard-ball stages.
  • Remove from the heat and stir in the remaining ingredients. Beat the mixture with a large wooden spoon until it gets very stiff. Pour into the prepared pan and let harden.
  • To serve, cut into pieces about 1 1/2 inches square.
  • Store in an airtight container, with layers of fudge separated by waxed paper.

 

Peanut Butter Brittle


1 c. light corn syrup
1/2 c. water
2 c. sugar
3 c. crunchy peanut butter
1 tsp. vanilla
2 tsp. soda (rounded tsp.)
1 c. chocoalte chips

Using heavy pan, combine syrup, water and sugar. Boil to 295 F. Remove from heat. Add warmed peanut butter and vanilla. Add soda. When mixed well, pour onto a 10x14 buttered pan. Cover with melted chocolate.

When cool, cut into bars.

Divinity

 1/2 c. light corn syrup
1/2 c. water
2 c. sugar
2 egg whites
1 tsp. vanilla

Combine sugar, syrupa nd water. Boil to 252 F. While boiling, Beat egg whites to stiff peak.

Pour boiling mixture   in a fine stream over egg whites while continuing to mix. Beat until mixture stands in stiff peaks. Add vanilla (and finely chopped nuts or crushed candy canes). Beat until candy holds its shape when dropped onto wax paper.

Drop candy quickly by rounded Tlb. onto parchment or waxed paper. Work quickly as it sets fast.

Peanut Brittle

1 c. light corn syrup
2 c. sugar
1/2 c. water
2 tsp. soda (rounded tsp.)


 2 c. raw peanuts (or Spanish)

Combine syrup, water and sugar in heavy pan. Cook to 230 F. Add peanuts. Cook to 300 F. Remove from heat. Add vanilla. Stir in soda until candy foams up. Pour onto buttered cookie sheets and stretch when edges start to harden. Turn candy over and stretch as thin as possible without pulling apart. When cool, break into pieces.


Popcorn Balls


1/2 c. butter
22 marshmallows
food coloring

Heat ingredients until mixed and smooth, then pour over 2 quarts popcorn. Shape balls with hands and place on waxed paper to set.

Popcorn Balls


1/4 c. margarine
40 big marshmallows -or- 4 c. mini marshmallows
5 c. popped popcorn, sorted

Melt margarine. Add marshmallows. Stir over low heat until melted. Add food coloring if desired. Pour over popcorn.




No comments:

Post a Comment