Wishing you a Christmas filled with Delicious Sweetness
It's holiday cookie, candy and sweet time again. As of this post Christmas is fast approaching. Bake the perfect gift - after all who doesn't love receiving holiday baking? The aroma of Christmas cookies baking in the oven creates an unforgettable holiday memory, especially if baking with family and/or friends. Celebrate the season by giving Christmas cookies/candy and sweet gifts to loved ones and friends, while creating a holiday tradition that everyone will look forward to.
When presenting cookies, candy and sweets as gifts, the presentation makes the gift stand out and shows the recipient that a lot of thought and love was put into the gift, so finding pretty and unusual ways of wrapping are part of the fun. These types of gifts are easy to create and are sure to be appreciated by all.
Cookies are Made with Butter and Love!
Some helpful tips for making your baking easy and stress free
* Reminder, all eggs in any of my recipes are large eggs, unless otherwise noted.
* Coat a glass measuring cup with cooking spray for easy removal when measuring sticky items
* Before cutting bar cookies, place them in the freezer to slightly harden
* Start your holiday baking with fresh boxes of baking soda and baking powder, as well as other ingredients
* Coat your knife or scissors lightly with flour before chopping candied fruits
* Grate fruit zest with a zester, it makes it very easy
* Store nuts in heavy duty storage bags in freezer for longer shelf life
* Arrange baked and cooled cookies in airtight containers. Line bottom with foil, plastic wrap or wax paper. Separate each layer with foil or wax paper. Seal container and label with contents and date before freezing.
* Most cookie doughs can be tightly wrapped and stored in the fridge up to one week or in the freezer up to three months.
* And the most important tip - have fun, play some wonderful Christmas music, laugh, sing, dance with your kids or husband and have a most joyous blessed holiday!
I hope you enjoy the recipes listed below and remember make someones day special by bringing them some cookies/candy filled with love.
"Winter came down to our home one night quietly pirouetting in on
silvery-toed slippers of snow...." Bill Morgan Jr.
Why don't you start your holiday baking off with some Mulled Wine? Sounds good to me and here is a perfect recipe for you to enjoy.
Mulled Wine
1 bottle of Merlot
1 large orange
2-inch piece of fresh ginger, peeled and sliced
3 cinnamon sticks
1/2 tsp. ground cloves
1/3 cup brown sugar or honey
1/4 cup brandy
With a vegetable peeler remove the orange peel into long strips and try not to get any white part. Juice the orange when you are done getting the peel. In a large heavy bottomed pot, add wine, orange juice, peels, ginger, cinnamon sticks, cloves, brown sugar and mix to combine the sugar. Over low heat, (do not boil) cover and heat the mixture for about 1 hour, stirring occasionally. Remove from heat and stir in brandy. Ladle wine into each mug.
Cherry Macaroons
3 cups all purpose flour
1 cup sugar
1 cup butter, soft
1/4 cup milk
1 egg
1 tsp. baking powder
1 tsp. pure almond extract
1/4 tsp. salt
1/2 cup maraschino cherries, chopped and drained
1/2 cup chopped pecans
2 cups flaked sweet coconut
Preheat oven to 350 degrees. In a small bowl combine; flour, baking powder and salt. In a large mixer bowl of electric mixer, beat butter and sugar together, add egg to mix, add flour mixture, milk, almond extract and mix to combine. Beat on low scraping sides of bowl for about 3 minutes. By hand stir in cherries and pecans. Place coconut into a large bowl or plate. Drop dough by teaspoonfuls into coconut and roll into 1-inch balls. Place on baking sheets and bake for 15 to 20 minutes until lightly browned. Let stand 1 minute before removing from baking sheets.
Orange Glazed Cutout Cookies
2 cups all purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup sugar
1/4 cup cream cheese (you can use low-fat)
3 Tbl. unsalted butter, soft
1 egg white
2 Tbl. orange zest
Glaze
1 1/2 cups powdered sugar
3 Tbl. orange juice
In a bowl combine flour, baking powder and salt. In bowl of electric mixer beat cream cheese, sugar and butter until light and fluffy. Beat in egg white and orange zest. On low beat in flour mixture until blended. Gather dough into a ball and wrap in plastic wrap, place in fridge and chill for 2 hours. Preheat oven to 350. Lightly spray 2 baking sheets with cooking spray or use parchment paper. On a lightly floured work surface roll dough into 1/4-inch thickness and using Christmas cookie cutters cut out cookies. Place 1-inch apart onto baking sheets, reroll scraps and cut out more cookies. Bake for about 10 minutes. Let cookies cool a couple of minutes on baking sheets then remove to cooling racks. For glaze; in a bowl add powdered sugar and whisk in orange juice for spreading consistency. Note: instead of using the glaze you can of course frost and decorate them or use colored sprinkles before baking or make Royal icing.
Spice Cookies - I absolutely love these. Originally came from my grandmother, Villa (my mom's mother)
2 cups all purpose flour
1 cup sugar
3/4 cup butter, soft
1/4 cup molasses
1 egg
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground cloves
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/2 cup raisins
1/2 cup chopped walnuts
Preheat oven to 350 degrees. In a bowl combine; flour, baking soda, salt, cloves, cinnamon and ginger. In large bowl of electric mixer, beat butter and sugar together, add molasses and egg. Combine dry ingredients and mix well beating on low to combine. By hand stir in raisins and walnuts. Drop dough by tablespoonfuls 2-inches apart onto baking sheets. Bake for about 10 to 12 minutes or until set. Let stand 1 minute on baking sheets before removing to cooling racks.
Dried Fruit Candy - these are addicting
2 cups milk chocolate chips (good quality)
1 cup semi sweet chocolate chips (good quality)
1 (14 oz.) can sweetened condensed milk
1/4 tsp. salt
1 1/2 cups macadamia nuts, chopped
1 cup dried cranberries, cherries, papaya, or mango chopped (or combo of your choice)
1 cup flaked sweetened coconut
Line baking sheets with wax paper; set aside. In a double boiler add chips, milk and salt, stirring until melted. Add other ingredients, stirring to combine. Drop by spoonfuls onto prepared pans and let chill for 1 hour. Store in airtight container.
Delicious Date Bars - from my mom Dorothy's archives, she loved anything with dates
Crust
1 cup all purpose flour
1 cup quick cooking oats
1/2 cup brown sugar
1/2 cup butter, soft
Filling
3/4 cup water
1/4 cup brown sugar
1 (8 oz.) package chopped dates
In a saucepan combine water, brown sugar and dates. Cook over medium high heat stirring occasionally until mixture thickens about 5 minutes. Cool to room temperature. Preheat oven to 350 degrees. In a large bowl of electric mixer, beat butter and sugar, add flour, and oats mixing until crumbly. Reserve 1 cup and press remaining crumbs into a 9-inch baking pan. Spoon filling over crust; sprinkle with reserved crumbs and bake for 20 to 25 minutes or until lightly browned. Remove to cooling rack, cool and cut into bars.
Orange Cranberry Frosted Cookies - a nice soft old fashioned cookie
2 1/2 cups all purpose flour
3/4 cup sugar
1/2 cup butter, soft
1/2 cup sour cream
1/4 cup honey
2 eggs
2 tsp. fresh orange zest
1 tsp. pure vanilla extract
1/2 tsp. baking soda
1/2 tsp. salt
1 cup dried cranberries, chopped
Frosting
1 1/2 cups powdered sugar, sifted
1 Tbl. butter, soft
2 tsp. fresh orange zest
1 to 3 Tbl. fresh orange juice
Preheat oven to 350 degrees. In a large bowl of electric mixer, beat butter until fluffy, beat in sugar and honey. Add eggs one at a time, add sour cream, vanilla extract and orange zest. In a smaller bowl, add dry ingredients and mix. Incorporate dry ingredients into wet mixture and mix to combine. Stir in dried cranberries. Drop dough by rounded teaspoonfuls 1-inch apart onto lightly greased baking sheets. Bake for 7 to 9 minutes or until edges just begin to brown. Remove to cooling racks. Frosting; in a bowl, combine powdered sugar, zest and butter beating on low to well combined. Beat in enough orange juice to desired consistency.
Addicting Chocolate Cookies - you will need a glass of milk with these
4 cups semi sweet chocolate chips, divided (good quality)
2 2/3 cups all purpose flour
1 tsp. baking soda
1 tsp. salt
2 sticks butter, soft
1 cup brown sugar, packed
1/2 cup sugar
1/2 tsp. pure vanilla extract
2 tsp. orange extract
3 eggs
Preheat oven to 375 degrees. In a nonstick saucepan, add 2 cups chips and melt over low heat, stirring until smooth, remove from heat. Combine flour, baking soda and salt in a small bowl. In bowl of electric mixer, beat butter until fluffy, beat in sugars and extracts. Add eggs one at a time, beating well after each addition. Beat in melted chocolate. Gradually beat in flour mixture. Stir in remaining chips and drop by tablespoonfuls on ungreased baking sheets. Bake for about 9 minutes or until cookies are puffed. Cool on baking sheets for 2 minutes then remove to wire racks to cool.
Sugar and Spice Make Christmas Nice!
Candy - my daughter and her friends loved making these in high school
1 (14 oz.) package caramels
3 Tbl. water
1 1/2 cups chopped pecans
1 cup rice crispy cereal
3 cups milk chocolate chips (good quality)
1 1/2 tsp. shortening
Line two baking sheets with waxed paper; grease the paper and set aside. In large saucepan, combine the caramels and water cooking and stirring over low heat until smooth. Stir in pecans and cereal until well coated. Drop by teaspoonfuls onto prepared pans. Refrigerate about 10 minutes or until firm. In a double boiler melt the chocolate chips and shortening stirring until smooth (or you can use microwave.) Dip each candy into chocolate coating all sides, allowing excess to drip off. Place on prepared pans and refrigerate until set. Store in airtight container.
Rich Chocolate Brownies
9 oz. bittersweet chocolate, coarsely chopped and divided
3/4 cup butter, cubed
3 eggs
1 1/2 cups sugar
1 1/2 tsp. pure vanilla extract
1 1/2 cups all purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
1 cup apricot preserves (good quality)
Glaze
6 oz. bittersweet chocolate, coarsely chopped
1/4 cup heavy whipping cream
2 Tbl. butter
Preheat oven to 325 degrees. Smoothly line a 15x10x1-inch baking pan with foil and grease the foil. In a double boiler melt butter and chocolate together, cool. In a bowl of electric mixer beat eggs and sugar, stir in vanilla and cooled chocolate mixture. Combine the flour, baking soda and salt and gradually add to chocolate mixture. Pour into prepared pan and bake 15 to 20 minutes, or until wooden pick inserted comes out clean. Cool for 10 minutes before removing to wire rack to cool completely. Place preserves into food processor; cover and process until smooth. With a sharp serrated knife slice brownies in half and spread on preserves. Cover and freeze for 20 minutes, remove and cut into squares. For glaze; in a double boiler combine chocolate, cream and butter melting until smooth. Cool slightly and then drizzle over brownies.
Fruitcake Cookies - I love and adore these delicious cookies, but then again anything fruit cake makes me deliriously happy. This recipe makes a lot of cookies which is great for Christmas baking and I have used it on numerous occasions for catering
1/2 lb. dried figs, chopped
1/4 lb. golden raisins
1/2 lb. candied cherries, chopped
1 Tbl. honey
1 Tbl. fresh lemon juice
2 Tbl. dry sherry
pinch of salt
2/3 cup walnuts, chopped
2 sticks butter, soft
1/2 tsp. ground cloves
1/2 cup superfine sugar (just put granulated sugar into food processor and whirl)
1/3 cup light brown sugar, packed
1 egg
2 3/4 cups all purpose flour, sifted
In a bowl, combine the fruits, honey, sherry, lemon juice, salt and walnuts. Cover and marinate overnight. In a bowl of electric mixer, cream the butter, cloves, and sugars until smooth. Add the egg and mix. Slowly add the flour and salt mixing between adding, do not overmix. Mix in the fruit, nuts and any liquid. Chill dough then divide into 6 equal portions and roll into logs with lightly floured hands. Put in freezer for about 1 hour. Preheat oven to 350 degrees. Cut the chilled logs with a very sharp knife into thin rounds about 1/4-inch thick. Place on ungreased baking sheets about 1/2-inch apart. Bake for 10 to 13 minutes or until light golden brown. Remove to cooling racks.
Orange Cranberry Cookies - a neighbor of mine years ago made these when our daughters were young. These are delicious cookies.
1 1/2 cups brown sugar, packed
2 sticks butter, soft
1 tsp. pure vanilla extract
2 eggs
2 1/2 cups all purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 cups quick cooking oats
1 cups dried cranberries (make sure they are from a fresh bag)
1 cup candied orange slices, chopped (easy to do if you flour your kitchen scissors) or you can use orange gumdrops, chopped
Glaze
1 1/2 cups powdered sugar
4 to 6 tsp. orange juice
Preheat oven to 350 degrees. In a large bowl of electric mixer beat butter and sugar until light and fluffy. Add vanilla and eggs blending well. Add the flour, baking powder, baking soda and salt and mix well. Stir in the oats, cranberries and orange chopped candies. Drop the dough by teaspoonfuls 2-inches apart on ungreased baking sheets and bake for 9 to 11 minutes or until lightly golden brown. Cool for 1 minute on pans and remove to cooling racks. For glaze; whisk powdered sugar adding orange juice to drizzling consistency. Drizzle over cooled cookies.
Apricot Balls
2 1/4 cups dried Turkish apricots, diced
1 (14 oz.) package flaked coconut
1 cup chopped pecans
1 (14 oz.) can sweetened condensed milk
1/2 powdered sugar, sifted
Combine apricots, coconut and pecans in a large bowl; add condensed milk, stirring well. chill and shape into 1-inch balls. Roll each ball into powdered sugar. Store in an airtight container in the fridge.
Rum Cherry Cookies - a nice refrigerator cookie to slice and bake
1 cup butter, soft
1 cup sugar
1 egg
2 Tbl. fresh orange juice
2 tsp. fresh orange zest
2 tsp. rum extract
3 cups all purpose flour
1/2 tsp. baking soda
1/2 cup dried cherries, chopped
3 drops red floor coloring paste (don't use the liquid type)
1/2 cup sanding sugar (to sprinkle on top)
In bowl of electric mixer combine butter and sugar until creamy. Add egg, orange juice, zest, rum and salt beating to combine. Reduce speed and add flour and baking soda, beating until well mixed. Remove half of dough from bowl. Add cherries and food color paste to remaining dough in bowl Beat on low just to combine. Divide each dough in half again. Line the bottom and sides of a 9x5-inch loaf pan with waxed paper. Press half of the cherry dough evenly onto bottom of pan. Top with half of white dough. Repeat with remaining cherry and white dough, pressing each layer firmly and evenly. Cover with plastic wrap and refrigerate for at least 1 hour. Heat oven to 375 degrees. Invert pan to remove dough. Peel off waxed paper. Place layered dough onto a cutting surface. Cut loaf crosswise into 1/4-inch slices using a very sharp thin bladed knife. Cut each slice in half crosswise. Place 2-inches apart onto ungreased
baking sheets. Sprinkle with sanding sugar. Bake for about 9 minutes or until edges are firm and bottoms are lightly brown. Cool 1 minute then remove to cooling racks.
Ginger Cookies
4 1/2 cups all purpose flour
4 tsp. ground ginger
2 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. ground cloves
1/4 tsp. salt
1 1/2 cups shortening
2 cups sugar
2 eggs
1/2 cup molasses
3/4 cup coarse sugar (for rolling cookies in)
Preheat oven to 350 degrees. In a bowl combine together flour, ginger, baking soda, cinnamon, cloves and salt; set aside. In large bowl of electric mixer beat shortening on low to soften. Gradually add the 2 cups sugar and beat until combined, scraping down sides of bowl. Beat in eggs and molasses. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture. Shape dough into 1-inch balls and roll in the coarse sugar. Place 2-inches apart on ungreased baking sheets. Bake for 12 to 14 minutes or until light browned and puffed. Do not over bake. Cool on baking sheets for about 2 minutes before removing to cooling racks.
Oatmeal Cookies - I have always enjoyed a good oatmeal cookie
2 cups uncooked regular oats
1 3/4 cups all purpose flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. pumpkin pie spice
1/2 cup shortening
1 1/2 cups sugar
1/2 cup molasses
2 eggs
2 cups raisins
3/4 cup chopped pecans
Note: sometimes I like to take these up a notch and add butterscotch chips or even chocolate chips
In a bowl of electric mixer beat shortening, sugar and molasses until blended. Add eggs beating until blended. Combine flour, baking soda, salt, pumpkin pie spice and cinnamon; add to wet mixture, beating until well blended. Stir in oats, raisins and pecans (also if you are adding chips add them now) Drop by heaping teaspoonfuls on lightly sprayed baking sheets. Bake for about 10 to 12 minutes or until golden brown. Remove to wire racks.
Lemon Pound Cake - lemon, lovely lemon one of my favorite ingredients, plus I adore pound cake - who wouldn't love receiving this wrapped in beautiful cellophane tied with a pretty green Christmas bow and a sprig of holly tucked in the bow?
3 cups all purpose flour
3 cups sugar
1/4 tsp. salt
1/4 tsp. baking soda
1 cup butter, soft
1 (8 oz.) container sour cream
6 eggs
2 Tbl. fresh lemon juice
1 Tbl. fresh lemon zest
1/2 tsp. pure vanilla extract
Glaze
1 cup powdered sugar
2 Tbl. fresh lemon juice
1/2 tsp. pure vanilla extract
1 tsp. fresh lemon zest
Preheat oven to 325 degrees. Grease and flour a 10-inch tube pan. In a bowl of electric mixer add, butter and sugar, mix to combine, add sour cream, eggs, lemon juice, lemon zest and vanilla. Mix in flour, salt, baking soda, scraping down sides and beating for about 2 minutes to combine, pour batter into pan. Bake for 1 hour and 30 minutes or until wooden pick inserted in center comes out clean. Cool cake in pan on wire rack for 10 minutes then remove from pan and cool on wire rack. When cake is cool drizzle with glaze. For glaze; whisk together all ingredients until smooth.
Amazing Fruitcake - love, love, love - my mom who also loved fruitcake got this recipe back in the 70's
3 cups all purpose flour
1 tsp. baking powder
1/4 tsp. salt
2 tsp. cinnamon
1 tsp. ground allspice
1 tsp. ground cloves
1 tsp. freshly grated nutmeg
2 sticks butter, soft
2 cups sugar
6 eggs, well beaten
1/2 cup dry sherry
2 cups pecans, coarsely chopped
2/3 cup walnuts, coarsely chopped
2 cups golden raisins
1 1/2 cups candied citron, diced
1 1/2 cups candied pineapple, diced
1/2 cup candied orange peel, diced
Preheat oven to 300 degrees. Grease a 10-inch tube pan and line the bottom with parchment paper. Grease the paper and flour the inside of the entire pan. Sift the flour, baking powder, salt, cinnamon, allspice, cloves and nutmeg. In a bowl of electric mixer, beat butter and sugar until fluffy. Beat in the eggs well then add the sherry and mix well. Mix in the nuts and fruits. Add the dry mixture in 4 parts, mixing thoroughly after each addition. Pour batter into the prepared pan. Bake for about 2 hours or until wooden pick inserted in center comes out clean. Allow cake to cool in pan on wire rack then loosen edges with a sharp thin bladed knife and invert onto a serving platter.
Rocky Road Fudge - be sure follow exact instructions
2 cups sugar
3/4 cup evaporated milk
2 oz. unsweetened baking chocolate
1 Tbl. light corn syrup
2 Tbl. butter
1 tsp. pure vanilla extract
1/2 cup mini marshmallows
1/2 cup chopped walnuts or pecans
Smoothly line a 9x5x3-inch loaf pan with foil, extending foil over pan side edges. Butter the foil; sprinkle with marshmallows over the bottom of pan then put in freezer while making fudge. Lightly butter the inside of a 2-qt saucepan; add sugar, milk, chocolate and corn syrup. Cook over medium high heat until mixture begins to boil. Continue boiling gently, stirring frequently until the mixture reaches soft ball stage or registers about 236 degrees on candy thermometer. Remove pan from heat; add butter and vanilla without stirring. Let cool for about 30 minutes then beat with a wooden spoon until the fudge just beings to thicken. Add chopped nuts and beat for a few more minutes until it begins to lose its gloss but is still pourable. Pour over marshmallows. When fudge is firm, remove from pan using foil to lift out. Slice and cut into squares and store tightly covered.
Easy Peanut Butter Fudge
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
1/2 cup creamy peanut butter (I use Jiff)
1 (12 oz.) package white chocolate chips (good quality)
3/4 cup chopped peanuts
1 tsp. pure vanilla extract
Smoothly line a 8-inch square pan with foil, extending over edges of pan. In a heavy saucepan, add milk and peanut butter over medium heat stirring constantly until bubbly. Remove from heat and stir in white chocolate until smooth. Immediately stir in peanuts and vanilla. Spread evenly in prepared pan and cool. Chill covered 2 hours or until firm. Remove from pan using foil. Cut into squares.
Christmas Pinwheels
1 cup butter, soft
1 1/4 cups sugar
2 eggs
1/4 cup light corn syrup
1 Tbl. pure vanilla extract
3 cups all purpose flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. pure peppermint extract
Green food coloring
In large bowl of electric mixer, cream butter and sugar. Add eggs one at a time beating well after each addition. Beat in corn syrup and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture. Divide the dough in half. To one portion, add peppermint extract and food coloring (making the dough a pretty Christmas green color.) Wrap each portion in plastic wrap and refrigerate for 2 hours or until firm.
On a baking sheet, roll out each portion of dough between two sheets of waxed paper into a 14-inch x 9-inch rectangle. Refrigerate 30 minutes. Remove waxed paper. Place plain rectangle over green rectangle. Roll up tightly jelly roll style starting with long side, wrap in plastic and refrigerate 2 more hours. Unwrap and with a sharp knife cut into 1/4-inch slices. Place 2-inch's apart on greased baking sheets. Bake in 350 degree oven for 8 to 10 minutes or until set. Cool for 2 minutes before removing to cooling racks. Note: I also think these cookies look festive sprinkled with red sprinkles or sugar before baking.
Citrus Lemon Crinkle Cookies - lemon is my weakness, and these citrus lemon crinkle cookies make me melt with delight! If you enjoy the infamous chocolate crinkle cookies, you will LOVE these. Note: I would make many batches of these as they go fast.
1 stick butter, soft
1 cup sugar
1/2 tsp. pure vanilla extract
1 egg
2 tsp. fresh lemon zest
1 Tbl. fresh lemon juice
1/4 tsp. salt
1/4 tsp. baking powder
1/8 tsp. baking soda
1 1/2 cups all purpose flour
1/2 cup powdered sugar (for rolling cookies in)
In bowl of electric mixer cream butter and sugar until lightly and fluffy. Add vanilla, egg, lemon juice and zest, mixing to combine. Stir in dry ingredients, (not powdered sugar) just until combined. Scrape down sides of bowl and mix again just for about 1 minute. Wrap dough in plastic wrap and chill overnight. When ready to bake, preheat oven to 350 degrees. Line baking sheets with parchment paper. Pour powdered sugar into large bowl and roll dough into 1-inch balls and roll into powdered sugar. Place on baking sheets and repeat until all dough is used. Bake for about 9 to 11 minutes or until bottoms are barely brown and cookies have a matte look to them. Remove from oven and cool cookies about 2 to 3 minutes on baking sheets before placing onto cooling racks.
Chocolate Clusters - this is a very easy candy, almost effortless and a good one for your kids to make, maybe with your help
2 (4 oz.) white chocolate bars (good quality)
1 cup milk chocolate chips
1 cup semisweet chocolate chips
1 1/2 cups chopped pecans
1 1/2 cups broken pretzels (get a good quality pretzel)
Place some wax paper onto your counter and lightly grease it. In a heavy nonstick saucepan over low heat, add all three chocolates and melt stirring constantly. Stir in pecans and pretzels. Drop candy mixture by tablespoonfuls onto waxed paper. Cool until hardened. Store in airtight container.
Orange Date Nut Cake - this cake is rich and delicious and one of my mom's recipes. This is pretty to give wrapped up in a pretty round box and tied with a festive Christmas ribbon
1 cup butter, soft
4 cups sugar, divided
4 eggs
4 cups all purpose flour
1 tsp. baking soda
1 1/2 cups buttermilk
8 oz. chopped dates (I like to add a little more than that)
1 cup chopped pecans, lightly toasted and chopped
4 tsp. orange zest, divided
1 cup fresh orange juice
Preheat oven to 350 degrees. Grease and flour a 10-inch tube pan. In a bowl of electric mixer, beat butter until creamy. Gradually add 2 cups sugar, beating well. Add eggs one at a time beating until blended after each addition. Combine flour and baking soda; add to butter mixture alternating with buttermilk, beginning and ending with flour mixture. Beat on low until blended after each addition. Stir in dates, pecans and 2 tsp. orange zest. Pour into prepared pan. Bake for 1 hour and 10 minutes or until wooden pick inserted in center comes out clean. Remove cake to cooling rack. Glaze; in a saucepan, bring orange juice, remaining 2 cups of sugar and remaining 2 tsp. orange zest to a boil, cooking and stirring constantly for 1 minute. Run a thin bladed sharp knife around edges of cake and carefully remove to cooling rack. Place some wax paper or foil under cooling rack. With a wooden pick gently poke holes all over top of cake and drizzle over orange glaze. Let cool. To serve slice into pieces. If you like, whip some fresh heavy whipping cream with a touch of powdered sugar and a small amount of orange liqueur.
Caramel Oatmeal Bars
Crust
2 cups quick cooking oats
2 cups all purpose flour
1 1/2 cups brown sugar, packed
2 1/2 sticks butter, soft
1 tsp. baking soda
1/2 tsp. salt
Filling
2 cups white chocolate chips (good quality)
1/2 cup pecans, chopped
1 cup caramel topping (good quality)
3 Tbl. all purpose flour
Preheat oven to 350 degrees. Grease a 13x9 baking pan and set aside. In a large bowl of electric mixer, beat butter, add sugar and beat until fluffy; add flour and baking soda and beat until crumbly. Beat in oats on low speed just until combined. Press half of the mixture into bottom of pan. Bake for about 10 minutes, remove from oven and cool for 2 minutes on cooling rack. Evenly sprinkle crust with chips and nuts. In a bowl add caramel topping and flour, mixing well. Drizzle this over the chips and nuts and crumble on remaining half of the crust topping. Bake an additional 18 to 22 minutes or until golden brown. Remove to cooling rack and cool completely. Cut into bars.
Southern Pralines - why darlin I just love these
1 1/2 cups sugar
1 1/2 cups light brown sugar, packed
1/8 tsp. salt
3 Tbl. dark corn syrup
1 cup evaporated milk
2 Tbl. butter
1 tsp. pure vanilla extract
1 1/2 cups pecan halves
Waxed paper (have this ready on your work surface)
Butter the sides of a heavy 2-qt. saucepan. Put the sugars, salt, corn syrup, milk and butter in pan. Over medium heat stir mixture constantly with a wooden spoon until sugars have dissolved and mixture comes to a boil. Continue to cook to soft ball stage about 236 degrees on candy thermometer. Remove from heat and allow to cool for 10 minutes. Add the vanilla and nuts and beat with a wooden spoon by hand for about 2 minutes or until candy is slightly thick and begins to lose its gloss (bet you didn't know you would get exercise while making candy did you?) Quickly drop heaping tablespoons of candy mixture onto waxed paper. If candy becomes stiff, add a few drops of hot water.
Shortbread Cookies with Chocolate Filling - shortbread cookies are my weakness, YUMMM
2 1/2 cups all purpose flour
1 cup finely chopped almonds, lightly toasted and divided
1/4 tsp. salt
1 1/4 cups butter, soft
1 cup powdered sugar
1 tsp. pure vanilla extract
Filling
3/4 cup semisweet chocolate morsels
3 Tbl. whipping cream
Combine flour, 1/2 cup almonds and salt, mix together and set aside. In bowl of electric mixer beat butter until creamy; gradually add powdered sugar beating until light and fluffy. Add flour mixture to butter mixture, beating just until blended. Stir in vanilla, cover dough and chill 1 hour. Shape dough into 1-inch balls; roll balls in remaining 1/2 cup finely chopped almonds. Place about 1-inch apart on lightly greased baking sheets; gently press an indentation into center of each cookie with your thumb. Bake at 350 for 14 minutes or until set; remove from pans to wire racks to cool completely. Spoon or pipe about 1/2 tsp. chocolate filling into indentation of each cookie. For filling; In a double boiler or microwave bowl, add chocolate and cream, whisking until smooth. Cool about 20 minutes, stir well and cool about 10 more minutes. If using microwave turn on high for about 30 seconds.
Butterscotch Cookies
1/2 cup butter, soft
1 cup sugar
1 cup brown sugar, packed
2 cups all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. pure vanilla extract
2 eggs
3/4 cup honey roasted peanuts, coarsely chopped
1 1/2 cups butterscotch chips
Preheat oven to 375 degrees. In large bowl of electric mixer, beat butter for about 30 seconds. Add sugars, baking powder, baking soda and salt and beat until combined scraping sides of bowl. Beat in eggs one at a time, add vanilla. Beat in as much of the flour you can with mixer. With a wooden spoon stir in any remaining flour, honey roasted nuts and butterscotch chips. Drop by rounded teaspoonfuls 2-inches apart onto ungreased baking sheets. Bake 8 to 10 minutes or until edges are light brown. Transfer to wire racks to cool.
Peanut Butter Snowballs
1 cup butter, soft
2/3 cup sugar
2/3 cup chunky peanut butter (don't use natural)
2 1/2 cups all purpose flour
1/4 tsp. salt
3/4 cup powdered sugar
White edible glitter
Preheat oven to 350 degrees. In bowl of electric mixer beat butter until creamy; gradually add sugar beating well. Stir in peanut butter until blended. Combine flour and salt; gradually add to peanut butter mixture, beating until well combined. Roll dough into 1-inch balls and place 1-inch apart on parchment lined baking sheets. Bake for 12 to 15 minutes. Cool on baking sheets about 5 minutes then roll cookies into powdered sugar. Dust with white edible glitter. How pretty and festive!
Christmas Cookies Make Happy Hearts
Gingerbread Girls and Boys - get out the cookie cutters, these make a nice spicy cookie and the house smells wonderful when they are baking
3 cups all purpose flour
1 tsp. baking soda
2 Tbl. ground ginger
1 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. allspice
1/4 tsp. salt
1 stick butter, room temp.
1/4 cup vegetable shortening, room temp.
1/2 cup light brown sugar, packed
2/3 cup molasses
1 egg
Royal Icing for decorating
In a bowl whisk flour, baking soda, spices and salt together. In a large bowl of electric mixer cream butter and shortening. Add sugar and beat until fluffy. Beat in molasses and egg. Scrape down sides of bowl and stir in flour mixture to form a stiff dough. Divide dough in half and form into 2 disks, wrapping in plastic wrap and refrigerate at least 4 hours. Preheat oven to 350 degrees. Line baking sheet with parchment paper. Roll out 1 disk of dough 1/8th to 1/4-inch thick (I personally like mine about 1/4-inch). Cut out cookies with gingerbread girl and boy cutters. Place cookies 1-inch apart on baking sheets. Gather scraps and reroll to form more cookies. Repeat with remaining dough disk. Bake cookies about 10 to 12 minutes, switching baking pans half-way through cooking time. Let cool 5 minutes on pans before removing to wire racks to cool completely. When cool, you can decorate if desired.
Shortbread Espresso Cookies
1 cup butter, soft
3/4 cup powdered sugar
1/2 cup almond toffee bits (such as Hershey's Heath bits) I know Amazon has these
1 Tbl. espresso powder
2 tsp. pure vanilla extract
2 cups all purpose flour
1/4 tsp. baking powder
1/8 tsp. salt
Wax paper
In bowl of electric mixer beat butter until creamy. Add powdered sugar, beating until smooth. Stir in toffee bits, espresso powder and vanilla until blended. Stir together flour, baking powder and salt. Gradually add flour mixture to butter mixture beating until blended. Shape shortbread dough into 2 (7-inch) logs. Wrap in wax paper and chill 4 hours. Preheat oven to 350 degrees. With a sharp knife cut each log into 1/4-inch slices and place 1-inch apart on lightly greased or parchment paper line baking sheets. Bake for 10 to 12 minutes or until edges are slightly golden in color. Remove from baking sheets onto cooling racks and let cool completely.
Bon Appetit
"With God's help we will do mighty things." - Psalm 60:12
"We are God's masterpiece. He has created us anew in Christ Jesus,
so we can do the good things He planned for us long ago." - Ephesians 2:10
The Christmas Cross - Always remember the true meaning of Christmas
A gentle humble couple
Had traveled long and far
To a little town called Bethlehem
And a stable beneath a star
There among the cattle
God sent His Son to earth
With only an angel chorus
To celebrate His birth
Yet shepherds heard their message
And knelt there in the straw
Amazed and filled with wonder
At the Baby whom they saw
Then wise men came to worship
With precious gifts to bring
Knowing that before them
Was their Savior and their King
Christ came to us from heaven
And did not count the cost
Yet behind His humble manger
Stood a waiting rugged cross
By: R. Fogle
