Find Recipes Instantly! (Type the Recipe name or any Ingredient) Candy Cane Cocoa 4 cups milk 3 squares 3 ounces chocolate chopped 4 red and white striped peppermint candies crushed 4 small red and white striped candy canes whipped cream In a sauce pan bring the milk to a simmer. Add the chocolate and crushed candies. Whisk until smooth. Divide hot cocoa between 4 mugs and garnish with whipped cream and serve with a candy candy stirring stick. serves 4 Christmas Pound Cake 1 lb. butter or margarine 1 lb. sugar 1 lb. flour (4 C. all-purpose or 4 1/2 C. cake flour) 2 C. white raisins 1 lb. pecans, coarsely chopped 1/2 to 1 C. candied cherries 1/2 to 1 C. candied pineapple 1 1/2 tsp. baking powder 1/2 tsp. salt 4 T. lemon extract (2 oz.) bottle) 6 eggs Cream butter, sugar and lemon extract. Sift flour once, then measure. Sift twice more, adding baking powder and salt to last sift. Add eggs, one at a time, to creamed mixture, alternating with flour, beating well after each addition. This makes a very stiff batter so will probably have to be beaten by hand. Then add nuts, raisins and candied fruits which have been coated with a little of the flour. Bake in a large round tube pan which has been lined with brown paper and greased. Bake at 300ºF for 2 hours, or until done when Chocolate Christmas Candies 1 Cup Butter Or Regular Margarine 1/2 Cup Peanut Butter; Cream Style 2 1/3 Cup Graham Cracker Crumbs 2 Cup Confectioners' Sugar; Sifted 2 Cup Flaked Coconut 1 Cup Walnuts; Chopped 6 Ounce Chocolate Chips; Semi-Sweet 1 Paraffin Piece; 2 1/2",CutUp Combine the peanut butter and butter in a 2-quart saucepan. Cook, over medium heat, stirring constantly, until melted. Remove from the heat. Combine the graham cracker crumbs, confectioners' sugar, coconut, and walnuts in a bowl. Pour the peanut butter mixture over all then toss until well blended. Shape the mixture into 1/2-inch balls. Place on waxed paper lined baking sheets. Cover with aluminum foil. Chill in the refrigerator. Combine the chocolate chips and paraffin in the top of a double boiler. Place over hot water and stir until melted. Dip the balls in the chocolate.Place on waxed paper lined baking sheets and let stand until the chocolate is set. Cover with aluminum foil and store in the refrigerator. Makes about 2 lbs of candy Easy Holiday Fruitcake Ingredients: 2 eggs 1 half of a cup of water 2 (435 gram, 15.4 ounce) packages of nut quick bread mix 1 (750 gram, 27 ounce) jar ready to use mincemeat 2 cups (455 grams, 1 pound) chopped candied fruit, Directions: Preheat the oven to 350*. In a large bowl, beat eggs and water. Add the remaining, ingredients; mix well. Pour into well greased and floured 25 centimeter, 10 inch tube or fluted pan. Bake 1 hour or until wooden pick inserted near center, comes out clean. Cool 15 minutes; remove from pan. Cool. Store tightly wrapped. If desired, glaze with warm corn syrup; garnish with candied fruit. Mrs. Santa's Peppermint Cream Fudge 2 1/2 cups sugar 2/3 cup evaporated milk 1 stick butter or margarine 8 ounces vanilla milk morsels 1 7 ounce jar marshmallow creme 1/2 cup chopped pecans 1/4 cup crushed peppermint hard candies 1 teaspoon vanilla 1/4 teaspoon peppermint extract 1 tablespoon crushed peppermint candy Bring first 3 ingredients to a boil in a heavy sauce pan; stirring constantly. Boil stirring constantly until mixture reaches 238 Degrees; about 5 minutes. Remove from heat. Stir in all remaining ingredients except the 2 tablespoons crushed candy. Stir until blended. Pour in to greased 9 inch square pan. Sprinkle with remaining crushed candy. Cool and cut. Makes 2 1/2 pounds. from Southern Living. ABM Fruited Pull-Apart Bread for Christmas/Yule 3/4 cup tepid water 1 tablespoon butter -- softened 3 tablespoons sugar 1 teaspoon salt 1 tablespoon nonfat dry milk 2 1/4 cups bread flour 1 1/2 teaspoons dry active yeast Add ingredients to bread machine in order recommended by manufacturer Select DOUGH cycle. Once cycle is finished, turn dough out onto floured surface and punch down. Divide into 40 portions. In a bowl combine: 1 cup sugar and 1-1/4 tsp ground cinnamon. Sprinkle 2 tsp in a greased 10" Bundt or fluted tube pan. Combine: 1/2 cup pecan halves 1/3 cup halved maraschino cherries 2 tbsp each: raisins and dried cranberries Arrange half of the fruit mixture in the bottom of the Bundt pan. Melt 1/3 cup butter. Dip half the dough pieces in melted butter, then roll in sugar/cinnamon mixture and arrange evenly in pan over the fruit in the bottom. Repeat. Arrange remaining pecans & fuirt over top and then cover with a tea towel and place in a warm place for an hour to rise until doubled. Baket at 350 F for 30 mins. Cool in pan for 5 mins. before inverting onto serving plate. You can also do this by hand and not in the bread machine. Chocolate-Filled Meringue Snowballs Prep Time: 1 hour 10 minutes 1/2 cup powdered sugar 1/2 cup chocolate cream-filled cookie crumbs 1/2 cup finely chopped pecans 1/2 cup miniature semisweet chocolate chips 2 tbsp water 1 tsp light corn syrup 2 egg whites 1/2 cup sugar 1/2 tsp vanilla -1- Heat oven to 250F. Generously grease cookie sheets. In medium bowl, combine powdered sugar, cookie crumbs, pecans, chocolate chips, bourbon and corn syrup; mix well. Shape 1/2 teaspoonfuls into balls; place on sheet of waxed paper. (You may have to flour your hands to shape the balls) -2- Beat egg whites in small bowl until soft peaks form. Gradually add sugar beating until stiff peaks form. Stir in vanilla. -3- Drop balls 1 at a time into meringue. With spoon, coat well to form 1-inch balls; place on greased cookie sheets. Swirl top of meringue with spoon. -4- Bake at 250F for 30 minutes or until meringue snowballs are crisp. immediately remove from cookie sheets. Makes 4 dozen snowballs. Christmas Lemon Lush 1/2 c. chopped peacans 1 stick margarine 1 c. flour 1 c. powdered sugar 1 ( 8oz. ) pkg. cream cheese 1 container Cool Whip 2 small pkg. instant lemon pudding 3 c. milk Mix together pecans, margarine and flour. Put into 9 x 13 - inch pan and bake 15 minutes at 350 degrees. Cool. Beat together powdered sugar, cream cheese and 1 cup Cool Whip. Spread on cooled crust. Mix lemon pudding with milk. Spread over cheese layer. Cover with remaining Cool Whip. May refrigerate up to 3 days before using. Cranberry Stuffing Balls 1 lb. bulk pork sausage 1/2 cup chopped celery 1/4 cup chopped onions 2 tablespoons minced fresh parsley 1 package (7 oz) herb-seasoned stuffing croutons 3/4 cup fresh cranberries, halved 2 eggs, well beaten 1 to 1 1/2 cups chicken broth In a skillet, brown sausage, celery and onion, drain. In a large mixing bowl combine the mixture, croutons, cranberries, eggs, parsley and enough broth to hold mixture together. Shape into 8 - 10 balls. Place in greased shallow baking dish. Bake at 325 for 30 minutes. Yield 8 - 10 servings. Eggnog Truffles Yield: 36 Servings TRUFFLES 2 c Milk chocolate chips 2 tb Butter or margarine 1/2 c Eggnog CHOCOLATE CUPS 2 c Semisweet chocolate chips 1 tb Shortening CHOCOLATE CUPS: 1. Melt chips with shortening in heavy, small saucepan over very low heat, stirring constantly. 2. Spoon about 1/2 tablespoon of the chocolate mixture into each of about 36 small foil candy cups. With back of spoon, bring some of the chocolate up side of each cup. Refrigerate until firm. TRUFFLES: 1. Melt chips with butter and eggnog in heavy, medium saucepan over low heat, stirring occasionally. Pour into pie pan. Refrigerate until mixture is thick, but soft, about 2 hours. 2. Spoon truffle mixture into pastry bag fitted with large star tip. Pipe mixture into chocolate cups. 3. Truffles can be refrigerated 2-3 days or frozen several weeks. Hint: To remove foil cups, cut slit in bottom of the cup and peel foil up from bottom. Do not peel down from the top edge. Makes about 36 truffles.