Holiday Treats

 

a candy

Christmas Rice Krispie Popsicles

Make Rice Krispie Square recipe from the  cereal box

Place small square on the end of a popsicle stick

Dip into melted chocolate or almond bark or any of your favorite chips (melted)

Roll in chopped nuts, chipped maraschino cherries or crushed peppermint candies

 

a toffee

Toffee

Butter a square pan

Sprinkle 1/2-3/4 cup pecan pieces in the pan ( or nuts of your personal choice)

Heat 1/2 cup butter to melting

Add 3/4 brown sugar and cook on medium or lower for 7 minutes

Pour over pecans

Optional top with 3/4 cup- 1 cup semisweet or dark chocolate/

other topping peanut butter chip etc. may be substituted

Melt topping in double boiler and spread or drizzle on toffee

Cut toffee while still very warm using a knife dipped in boiling water

 

a divinity

Divinity (Grandmother Reiter’s German Recipe)

Heat 2 2/3 cup sugar

2/3 cup white Karo corn syrup

And 1/2 cup water on low heat until sugar is dissolved Shake do not stir

Turn heat to medium, cook to hard ball stage, stir as necessary

Hard Ball= a drop when placed in ice water will form a firm ball when rolled with your finger

Beat 2 large egg whites to stiff peaks

Continue beating egg whites while pouring in warm syrup

Add 1 tsp (only) real vanilla Continuing to beat and when stiff

Fold in 2/3 cups chopped nuts pecans, walnuts, almonds your choice

1/2 cup well drained maraschino cherries  or coconut may be folded in

1 or 2 drops (no more) red or green or other food coloring may be added for appearance

Drop by teaspoon fulls onto wax paper

Top with a nut or cherry

 

a nut

Peanut Brittle

The key to quality is thinness.

Warm cookie sheet before spreading brittle mixture

Butter 2   (12X16) cookie sheets & keep them warm

Cook 3 cups sugar

1 1/4 cup white Karo corn syrup

1 cup water to soft ball stage /threading stage 240 degrees

Add 1 pound unsalted peanuts bring to 320 degrees

Stir in 3 tbsps salted butter (not margarine) & remove from heat

Add 1 tsp real vanilla

1 1/2 tsp baking soda dissolved in 1 tsp water

!/2 tsp salt

Pour 1/2 mixture into each heated sheet

Cool & break

 

a corn

Caramel Corn

Pop 8 cups of popcorn

Heat oven to 350 degrees

Heat 2/3 cup brown sugar

With 1/2 cup white Karo corn syrup

And 1/4 cup butter (not margarine)

When melted & well mixed remove from heat

Add popcorn

1 cup toasted almonds

1 cup pecan pieces

Coat the popcorn well

Butter a cookie sheet

Pour popcorn onto sheet

Bake 15 minutes

 

a lemon

Preheat oven to 350 degrees

Mix until crumbly

1/12 cup soft butter

3 cups flour

3/4 cup powdered sugar

Pat into 9X12 baking pan

Bake 15 minutes

Mix 6 eggs

3 cups sugar

6 tbsps lemon juice

3 1/2 tsps grated lemon rind

6 tbsps flour

1 1/2 tsp baking powder

Pour over baked mixture

Bake 20-25 minutes at 350 degrees

Sift 1/4 cup powdered sugar over top

Cool and cut into bars

Pretzel Dippers

a pretzel

Melt 16 oz or more almond bark or white chocolate in a double boiler

melt 16 oz or more semi-sweet or dark chocolate in a separate double boiler

2 sacks pretzel sticks

14-20 oz granola cereal

2-3 cups of crushed peppermints, candy canes or other hard Christmas candy

your favorite crushed nuts also make a good coating choice

Dip pretzel stick in white or dark chocolate or both & roll in cereal, candy or nut coating

lay on waxed paper to dry and set

 

Christmas Granola

 

a candy canea granola 2.jpg

Heat oven to 300 degrees

MIX:

1 cup quick oats

1/2 cup bran buds or grapenuts or other bran cereal. If using flakes crush.

1/2 cup coconut

1 cup almond (toasted) other nut choice okay

Heat 1/2 cup honey or white Karo syrup

with 1/2 cup butter (not margarine)

with 1 1/2 tsp real vanilla

Pour over mix & stir

Spread in a baking dish

Bake 30-35 minutes

Optional add any or all

1/4-1/2 cup raisins or dates

1/4-1/2 cup dried fruit of your choice

1/2 to 1 cup any flavored chips

At Christmas add 1/2 cup crushed candy cane

Store in plastic container or baggie

Pretty served in a bowl with candy canes placed around th edge.

 

Holiday Fudge

a fudgeFudge Basics

1 can sweetened condensed milk

12-16 oz your choice of chips

1/2 cup your choice of nuts

1 tbsp real butter (margarine will not set up as a fudge square)

2 tsps real vanilla (not imitation)

1 jar marshmallow cream 16 oz or less (optional for those wanting marshmallow fudge)

Melt and mix in the top of a double boiler

Line a 5X9 inch baking dish with waxed paper, pour hot fudge mixture into dish, spread and wait until setup before cutting. Fudge may be refrigerated to speed cooling.

To cut once cooled and set insert knife blade into boiling water, dry, cut. Reheat knife blade as needed.

Choc fudge use milk or semisweet or dark chocolate chips. 1/4 cup drained, diced  maraschino cherries and or 1/4-1/2 cup coconut make wonderful additions.

 

Rocky Road Fudge to the chocolate fudge mixture  remove from heat and immediately add 1/2 cup coconut and 1 cup mini marshmallows. Stir quickly and pour up.

 

White Fudge use almond bark or white chocolate chips, Cherries and or coconut make good additions. Also jelly beans, colored-flavored snipped or mini marshmallows, gum drops, orange slices, dried fruit, crushed hard christmas candy are all good and colorful additions.

 

Peanut Butter Fudge use either peanut butter chips or 12-16 oz real peanut butter (creamy or crunchy)

Tips: Keep in mind once your hot fudge mixture in freshly poured and spread any flavor chip like butterscotch, winter mint, bunca crunch, S’more ,butterfinger  pumpkin spice and or m&m type candy may be pressed into it. And don’t forget crushed peppermint is a great addition. Try different colored layers. Substitute rum, mint , orange flavorings for vanilla.