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Cookies, Candy, and Other Sweet Recipes
These are some of my favorite Christmas recipes. There are other Christmas recipes on Main Dishes and Salads and Appetizers.
Choco-Peanut
Butter Ice Cream Pie
Crust
11/2 cups graham cracker crumbs
tablespoons sugar
2 tablespoons chopped salted
peanuts
1/4 cup butter melted
Filling
2 cups chocolate ice cream softened
slightly
4 cups vanilla ice cream, soften
slightly
1/3 cup peanut better
2 tablespoons chopped salted
peanuts
Chocolate flavored syrup
A 9-inch or 10-inch pie pan. Do not use
an 8-inch pie pan.
Heat oven to 3500. In small bowl stir
together all crust ingredients. Press on bottom and up sides of pie
pan. Bake for 6 to 8 minutes or lightly browned. Cool
completely.
Spread softened chocolate ice cream over bottom
of cooled pie crust. Freeze until firm (about 30 minutes).
In large mixer bowl combine vanilla ice cream
and peanut butter. Beat at low speed, scraping bowl often, until
peanut butter is evenly distributed. Freeze until ice cream and
peanut butter mixture holds sot mounds (30 to 40 minutes).
Spoon ice cram and peanut butter mixture over
chocolate ice cream layer. Spread to edges of crust, mounding
slightly higher in center. Sprinkle with 2 teaspoons chopped peanuts.
freeze for 4 to 5 hours or until firm.
Let stand at room temperature 5 minutes before
serving; drizzle with chocolate syrup.
Chocolate Pixels
1/4 cup of butter
4 (1-ounce squares unsweetened baking
chocolate
2 cups all purpose flour
2 cups sugar
4 eggs
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chopped walnuts or
pecans
Powdered sugar
In a saucepan melt butter and chocolate over
low heart (8 to 10 minutes); cool.
In large mixer bowl combine melted chocolate
mixture, 1 cup flour and all remaining ingredients except nuts and
powdered sugar. Beat at medium speed, scraping bowl often until well
mixed (2 to 0 minutes). By hand, stir in remaining flour and nuts.
Cover; refrigerate at least 2 hours.
Heat oven to 3000. Shape rounded
teaspoonfuls of dough into 1-inch balls; roll in powdered sugar.
Place 2 inches apart on greased cookie sheets. Bake for 12 to 15
minutes or until firm to the touch.
EggNog Cookies
2 and 1/4 cups flour
1 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 and 1/4 cups white sugar
3/4 cups salted butter, softened
1/2 cup eggnog
1 tsp pure vanilla extract
2 large egg yolks
1 Tbsp ground nutmeg
1. Preheat oven to 3000
2. Combine flour, baking powder, cinnamon, and
nutmeg
3. Mix well with wire whisk and set
aside
4. Cream sugar and butter with electric mixer
until forms a grainy paste
5. Add eggnog, vanilla, and egg yolks and beat
at medium speed until smooth
6. Add flour mixture and beat at low speed just
until combined -- do not over mix!
7. Drop by rounded teaspoonfuls onto ungreased
baking sheets -- 1 " apart.
Sprinkle lightly with nutmeg
8. Bake for 23-25 minutes or until bottoms turn
light brown transfer to cool, flat surface immediately.
Fresh Raspberry Cream
Cheese Pie
Curst
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
Filling
1 (10-ounce) package frozen raspberries
in syrup, thawed
1 (1/4 ounce) envelope unflavored
gelatin
1/4 cup water
1/4 cup sugar
2 tablespoons raspberry-flavored
glatin
1/4 cup water
1/2 cup powdered sugar
1 (8-ounce) package cream cheese or
light cream cheese
1 cup whipping cream, whipped
2 (6-ounce) conainers fresh raspberries
, washed drained.
reserve 1/2 cup
Heat oven to 3500. In medium bowl stir
togeter all crust ingredients. Press on bottom and up sides of 9-inch
pie pan. Bake for 10-12 minutes or until lightly browned; cool
completely.
In 5 cup blender container place raspberries
and syrup. Cover; blend on high speed until pureed (i minute). Strain
sauce to remove seeds.
In 1-quart sauce pan sprinkle gelatin over
water; let stand 5 minutes to soften. Cook over low heat until
gelatin is dissolved 91 to 2 minutes). Remove from heat; stir in
raspberry puree, 1/4 cup sugar and liqueur. cover; refrigerate
untilmixture mounds when dropped from sppon (30 to 40
minutes).
In small mixer bowl beat powdered sugar and
cream cheese until smooth (1 to 2 minutes). Gently stir in 1 cup
whipped cream. Spread cream cheese mixture into cooled crust. Arrange
raspberries over cream cheese mixture. Pour gelatin misture over
raspberries, spreading to cover. Cover; refrigerate until gelatin is
set (2 to 3 hours). Using pastry bag, pipe remaining whipped
creamon to pie and garnish with reserved fresh raspberries, if
desired.
Fudge
4 cups sugar
1 can evaporated milk
package milk chocolate chips
1/2lb butter
vanilla
walnuts (opt)
Add sugar and evaporated milk on stove stirring
constantly. Boil for 11 min. Pour over chocolate chips and butter.
Stir well untill mixed, add nuts and vanilla. Pour into greased cake
pan and cool.
Holiday Braid
(coffee cake)
1 pkg active dry yeast
1/4 cup warm water (105 to 115 degrees)
3/4 cup lukewarm milk (scalded then cooled)
1/4 cup sugar
1/4 cup shortening
1 tsp. salt
1 egg
1/2 cup raisins
1/2 cup chopped almonds
1 tsp. grated lemon peel
1/8 tsp. ground mace
3 1/2 to 3 3/4 cups all-purpose flour
1 egg yolk
2 Tbsp. cold water
Powdered Sugar Glaze (following)
Dissolve yeast in warm water in large bowl. Stir in milk, sugar, shortening, salt, egg, raisins, almonds, lemon peel, mace and 1 3/4 cups of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until doubled, about 1 1/2 hours. (Dough is ready if indentation remains when touched.)
Punch down dough. Divide into 4 equal parts; roll 3 of the parts into 14-inch strips. Place close together on lightly greased cookie sheet. Braid loosely; pinch ends together and fold under. Divide remaining part into 3 pieces and roll each into 12-inch strip. Braid strips; place on large braid. Cover and let rise until double, 45 to 60 minutes.
Heat oven to 350*F. Mix egg yolk and cold water; brush on coffee cake. Bake until golden brown, 30 to 40 minutes. Spread with Powdered Sugar Glaze while warm.
Holiday Gift Cakes
from Best Recipes From the Back of Boxes, Bottles,
Cans, and Jars by Ceil Dyer
1 8 oz package Philadelphia
Brand Cream Cheese
I cup butter
1 1/2 cups sugar
1 1/4 vanilla
4 eggs
2 1/2 cups sifted cake
flour
1 1/2 tsps baking
powder
3/4 cup well-drained chopped
Maraschino Cherries
1/2 cup chopped pecans
1/2 cup finely chopped
pecans
1 1/2 cups sifted
confectioners sugar
2 tbs milk
Combine softened cream cheese,
butter, sugar and vanilla, mixing until well blended. Add
eggs, one at a time, mixing well after each addition.
Gradually add 2 cups flour sifted with baking powder, mixing
well after each addition. Toss remaining flour with cherries
and chopped nuts; fold into batter. Grease a 10 inch bundt
or tube pan; sprinkle with finely chopped nuts. Pour butter
into pan; bake at 325 0, 1 hour and 20 minutes. Cool 5
minutes; remove from pan. Cool thoroughly. Glaze with a
mixture of confectioners sugar and milk. Garnish with
cherries and nuts, if desired. Makes 1 cake.
Microwave Peanut
Brittle
1 cup raw peanuts
1 cup sugar
1/8 teaspoon salt
1/2 cup white corn syrup
1 teaspoon butter
1 teaspoon vanilla
1 teaspoon baking soda
Stir peanuts, sugar, and salt together in a 1
1/2 quart microwave bowl. Add syrup and stir. Microwave on high 7 to
8 minutes stirring well after 4 minutes. At the end of 8 minutes add
butter and vanilla. Blend well. Return to microwave and cook on high
1 or 2 minutes longer. Remove from oven and add baking soda. Stir
until light and foamy. Pour immediately onto greased cookie sheet.
Cool 30 minutes to an hour. Break into pieces and store in airtight
containers.
· This peanut brittle tastes great and is
very quick and easy to make. I make several batches at Christmas and
place it in tins or decorative plastic bags to give as gifts.
· For a change try substituting the
peanuts for cashews, pecans, or sunflower seeds. Each one produces a
different taste.
Red
Velvet Cake
A family favorite -- great for the
Christmas holiday.
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 tablespoons cocoa
4 tablespoons red food coloring
1 teaspoon salt
1 teaspoon vanilla extract
1 cup buttermilk
2 1/2 cups sifted all-purpose
flour
1 1/2 teaspoons baking soda
1 tablespoon vinegar
5 tablespoons all-purpose flour
1 cup milk
1 cup white sugar
1 cup butter or margarine
1 teaspoon vanilla extract
1 Grease two 9 inch round pans. Preheat oven to
350 degrees F (175 degrees C).
2 Cream shortening and 1 1/2 cups sugar WELL.
Add eggs and beat well.
3 Make a paste of cocoa and red food coloring.
Add to creamed mixture. Mix salt, 1 teaspoon vanilla and buttermilk
together. Add alternately the flour with the milk mixture to the
creamed mixture. Mix soda and vinegar and fold into cake batter. Don't beat the batter
now.
4 Bake for 30 minutes.
5 To Make Icing: Cook 5 Tablespoons flour and
milk over low heat till thick, stirring constantly. Let cool
completely! While cooling, cream 1 cups sugar, butter and 1 teaspoon
vanilla. Beat this well till light and fluffy. Add to flour mixture
and beat until of a good spreading consistency.
Santa's
Whiskers
1 c Butter or margarine; -softened
1 c Sugar
2 ts Milk
1 ts Vanilla
2 1/2 c All-purpose flour
1/4 c Finely chopped red or green
Candied cherries
1/2 c Finely chopped pecans
3/4 c Flaked coconut
In mixing bowl cream together butter or
margarine and sugar; blend in milk and vanilla or rum flavoring. Stir
in flour, chopped candied cherries, and chopped pecans. Form dough
into two 8-inch rolls. Roll in flaked coconut to coat outside. Wrap
in waxed paper, chill thoroughly. Cut into 1/4 -inch slices. Place on
ungreased cookie sheet. Bake at 375 till edges are golden; about 12
minutes. Makes 60.
Snowball Cookies
2 cups all-purpose flour
2 cups finely chopped pecans
1/4 cup sugar
1 cup butter softened
1 teaspoon vanilla
Powdered sugar
Heat oven to 3500. In large mixer bowl
combine all ingredients except powdered sugar. Beat at low speed,
scraping bowl occasionally, until well mixed (2 to 3 minutes).
Shape rounded teaspoonfuls of dough into 1-inch
balls. Place 1 inch apart on cookie sheets. Bake for 18 to 25 minutes
or until very lightly browned. Cool 5 minutes; roll in powdered sugar
while still warm and again when cool.
Triple Chocolate Fudge
From Pillsbury’s The Best of Classic Cookbooks
4 ½ cups sugar
½ cup butter
1 (12-oz.)can (1 ½ cups) evaporated milk
4 1/2 cups miniature marshmallows
1 (12 oz) pkg. (2 cups) semi-sweet chocolate chips
12 oz. Sweet baking chocolate, cut into pieces
2 oz. Unsweetened chocolate, cut into pieces
2 teaspoons vanilla
¼ teaspoon almond extract
1 cup chopped walnuts or pecans
Colored sugar, if desired
Line 15x10x1-inch baking pan with foil so foil extends over sides of pan; grease foil. In large saucepan, combine sugar, butter and evaporated milk; cook and stir over medium heat until sugar is dissolved. Bring to a full boil, stirring constantly. Boil uncovered over medium heat without stirring for 5 minutes.
Remove saucepan from heat. Add marshmallows; stir until melted. Add chocolate chips, sweet chocolate and unsweetened chocolate, stirring constantly until all chocolate is melted and mixture is smooth. Stir in vanilla, almond extract and walnuts. Quickly spread mixture in greased foil lined pan. Sprinkle with colored sugar. Cool 1 hour or until completely cooled.
Remove fudge from pan by lifting foil; remove foil from sides of fudge. With long knife cut fudge into squares.
Turtle Cookies
1/2 cup packed brown sugar
1/2 cup margarine or butter, softened
2 Tbsps. water
1 tsp. vanilla
1 1/2 cups all-purpose flour
1/8 tsp salt
Pecan halves
8 caramels, each cut into fourths
Chocolate Glaze (following)
Preheat oven to 350*F
Mix brown sugar, margarine, water and vanilla. Stir in flour and salt until dough holds together. (If dough is dry, stir in 1 to 2 teaspoons water.)
For each cookie, group 3 to 5 pecan halves, split if necessary, on ungreased cookie sheet. Shape dough by teaspoonfuls around caramel pieces; press firmly onto center of each group of nuts. Bake until set but not brown, 12 to 15 minutes; cool. Dip tops of cookies into Chocolate Glaze.
Chocolate Glaze
Beat 1 cup powdered sugar, 1 Tbsp. water, 1 ounce melted unsweetened chocolate (cool) and 1 tsp. vanilla until smooth.
If necessary, stir in water, 1 tsp. at a time, until frosting is of desired consistency.
Yeilds: 2 1/2 Dozen cookies
White Fudge
2 c Sugar
1/2 c Sour cream
1/3 c White corn syrup
2 tb Margarine
1/4 ts Salt
2 ts Vanilla
1/4 c Candies cherries, chopped
1 c Pecans, chopped
In large heavy skillet, mix first 5
ingredients; cook to softball stage or 236øF. Remove fromheat;
let stand 15 minutes. Add vanilla and beat; add cherries and nuts.
Pour into buttered 8x8 inch pan.
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