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Lets exchange recipes for favorite holiday candies and gifts - Page 3

post #31 of 568
Okay, I'm off of here for a wee bit. Keep those recipes coming!
Out to pick up my son for a well needed leave!!!!
I'm soooo excited to see him!!!!
My son, my soldier, my hero.
God Bless him and keep him safe.
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My son, my soldier, my hero.
God Bless him and keep him safe.
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post #32 of 568
Oh Vicky ..Awesome !I'm soooo excited for you !!
Enjoy your time with him,and fatten him up while you can ! icon_lol.gifthumbs_up.gif
post #33 of 568
Oh SNAP!!! Lily, you thought you could outrun me, but my spies clued me in to this thread!! Well, I'm going to pretend not to be offended, and share one of my favorite Xmas candy recipes!!

Butter toffee
1 cup sugar
1 cup real Butter
pinch salt
1 cup semi-sweet real chocolate chips (mini chips work really well)
1/4 cup finely chopped pecans (optional)

Line 15x10x1-inch jelly-roll pan with waxed paper.

Combine sugar, butter, and salt in 2-quart saucepan. Cook over low heat, stirring occasionally, until candy thermometer reaches 300°F (25 to 30 minutes). Quickly spread into prepared pan. Sprinkle chocolate chips over hot candy; let stand 5 minutes. Spread melted chocolate evenly over candy; sprinkle with nuts. Cool completely; break into pieces.

Simple but delicious.

SO... is anyone saving these recipes yet, or do you want me to start a google doc like the cookie thread?
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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post #34 of 568
Yes please start a google doc like the cookie thread? please please!! icon_lol.gif
Funny but thats one of my all time favorite Holiday candies to!. Only I use Hershey bars for the choc part. thumbs_up.gif
My 1 son has to always take home a tin full, and always eats so much ( WHILE VISITING ) (he gets a very bad stomach) And he is a grown man icon_lol.gif
post #35 of 568
Boys will be boys, I guess! icon_rolleyes.gif

Ok, I'll start a doc and send you the link for your signature! Hope that's alright Lily, I don't want to step on your toes at all, just want to be helpful!
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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post #36 of 568
Thread Starter 
Vicky---you and I are on the same wave length when it comes to fruitcakes. My SIL gave me a recipe years ago that is a light colored lemony fruitcake that we just love. It makes 3 smaller loaves so I wrap them in brandy soaked towels and wrap them tightly and freeze them. I only have to do it every other year. I am definitely going to try your recipe also this year.

Fiddle--you can definitely add and subtract any of the fruit and nuts in this type of recipe. Just keep the amounts the same overall.

Mel--LOL I thought for sure I had outsmarted you, but I should have known better!!! I love your recipes and will surely try this one. Is that all you have or are you saving the very best ones for yourself icon_biggrin.gificon_eek.gif

If you want to put these recipes together that would be really great. Thanks--thanks--thanks
"IT IS A PRIVILEGE & A PLEASURE TO HELP THOSE WHO CANNOT HELP THEMSELVES" We are volunteers raising money to send severely disabled children to summer camp. Helping those less fortunate can dramatically change your own life for the better!
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"IT IS A PRIVILEGE & A PLEASURE TO HELP THOSE WHO CANNOT HELP THEMSELVES" We are volunteers raising money to send severely disabled children to summer camp. Helping those less fortunate can dramatically change your own life for the better!
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post #37 of 568
Thanks Lily, Thats good to know. Thanks Mel for doing this again. I know its a lot to keep up with when your doing it from several threads now.
post #38 of 568
Ohhhhhhh..can I play too? icon_biggrin.gif This is an awesome thread! I'm going to go through my recipes and see what I can dig up!
post #39 of 568
Sorry lily, I'm an accomplished stalker... just ask Johnny Depp! icon_lol.gif

SO MAD!! I created the doc and was almost to the end of posting these recipes to it, and poof... it shut down. Now I have to go back and see what got saved and what was killed. ERGH!!!

But no, that's not my only recipe that I'll share, just the first one as a peace offering. icon_razz.gif
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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post #40 of 568
Crap, it stopped with floophs truffles on page one. Back to work for me!! Good thing the boys are napping so I can play!
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
post #41 of 568
Be carefull talking about Johnny Depp! We will be hearing pirate talk soon LoL!
post #42 of 568
Aye matey, she be tellin' the truth! Arrrrr!! Hehehe, sorry, couldn't resist.

Ok Smarty McTeasyPants!! http://docs.google.com/Doc?id=dgjqsjjc_2hhxzqgdv

There's your recipe doc!! I named it differently than the cookie doc because it's not just candy, and it's not just christmas. I think I am going to change the Christmas, just so other religions or beliefs are not scared away from some great recipes! Or, scared away from sharing them!!
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
post #43 of 568
Okay..I found one of my recipes that I made last year. Its from W.W. but they are YUMMY!

Almond-Fudge Truffles

1/2 cup + 2 tbsp unsweetened cocoa powder
1/2 cup light cream cheese at room temp.
1/2 tsp almond extract
1 cup sifted confectioners sugar

Reserve 2 tbsp of the cocoa powder on a sheet of wax paper. In a food processeor or in a medium bowl with an electric mixer on high speed, blend the remaining 1/2 cup of cocoa powder, the confectioners sugar, cream cheese and almond extract.
Drop the cream cheese mixture by rounded teaspoons into reserved cocoa powder, making 24 truffles. Roll into balls and refridgerate until firm approx 1-2 hrs.

And for all of you counting calories..they are 45 cal each..1 gr fat, 1 gr Sat fat..

Enjoy! icon_biggrin.gif
post #44 of 568
Thanks ebear. Since I'm back on WW I'm going to try these truffles. And I believe I'm on the wrong post if I'm on WW icon_smile.gif

This recipe came from my dh's grandmother. I have substituted Pecans too. I upped the amount of nuts b/c there was always so much candy left & I felt I wasted.

Coffee Walnuts

1 C Brown Sugar
1/2 C Granulated Sugar
1/2 C Sour Cream
1 T Instant Coffee
1 tsp Vanilla
4 C Walnut Halves (or Pecans)

Combine sugars, sour cream, & coffee in a saucepan. Cook over medium-high heat until mixture reaches soft ball stage (236 F). Remove from heat; add vanilla and nuts. Stir gently until all nuts are coated. Pour onto wax paper. Separate with forks and let cool. Store in an airtight container.
Friends will enhance your life. Everyone else is just an acquaintance
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Friends will enhance your life. Everyone else is just an acquaintance
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post #45 of 568
These are the 2 fudge recipes I make. The first one take a little longer, but it's sooo good! The 2nd one is sooo easy and very good. I usually make this when I don't have alot of time.

Homemade Chocolate Fudge!
http://dyannbakes.com/index.php?post_id=195049

3 cups granulated sugar
10 fluid ounces of half and half
2 1/2 ounces of light corn syrup
Pinch of salt
7 ounces unsweetened chocolate, finely chopped
1 1/2 ounces unsalted butter, cut into cubes
1 1/2 teaspoon vanilla extract
1 cup walnuts, coarsely chopped (optional)
Instructions
1. Line an 8-inch square baking pan with foil so that the foil extends 2
inches beyond the sides of the pan. Lightly butter the bottom and
sides.

2. In a heavy saucepan add the sugar, half-and-half, and corn syrup.
Stirring constantly with a wooden spoon, cook the mixture over mediumlow
heat for 5 to 10 minutes, or until the sugar crystals are completely
dissolved. Do not let the mixture boil. Remove the pan from the heat.
Add the chocolate and salt, and stir until completely smooth.

3. Return the pan to the heat and insert a candy thermometer, taking
care that it does not touch the bottom of the pan. Bring the mixture to
a gentle boil over medium-low heat. Cook the syrup without stirring
until the thermometer registers 234° (soft ball stage). If necessary,
adjust the heat to low; the surface of the syrup must boil evenly and
gently to avoid scorching the fudge. Carefully take the pan off the heat
and remove the candy thermometer. Immediately wash the
thermometer in hot water.

4. To cool the fudge, drizzle and evenly distribute cold water on a marble
slab or an inverted sheet pan set on a wire rack. Holding the saucepan
containing the hot fudge close to the surface of the marble/sheetpan,
slowly pour the fudge on to the surface. Do not scrape out the fudge
that clings to the bottom and sides of the pan. Evenly distribute the
butter cubes on the surface of the fudge, and allow them to melt.

5. Using a bench scraper, manipulate the fudge across the surface of the
marble/sheetpan until the butter is completely incorporated. Spread
the fudge out on the marble/sheetpan and sprinkle the vanilla on the
surface. Work in the vanilla until it is incorporated. If adding nuts,
sprinkle into mixture at this point. Continue cooling the fudge, working
it until it loses itâs shine the surface becomes dull. The fudge will
become sticky and more difficult to move across the work surface as it
cools.

6. Once the fudge has thickened and is dull in appearance, transfer it to
the prepared pan. Smooth the fudge into the corners of the pan, and
allow it to rest for at least 2 hours before serving.

7. Cut into bit-sized pieces and enjoy!


This one I got from Rachel Rays 5 min fudge wreath, I just changed a few things. The wreath idea is pretty cool, I just haven't tried it yet.
http://www.rachaelraymag.com/recipes/kids-recipes/kids---fabulous-five-minute-fudge-wreath/article.html

Five-Minute Fudge


1 (12-ounce) bag semisweet chocolate morsels
1 (12-ounce )bag milk chocolate morsels
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract (or whatever flavor you want)
8-inch pan, lightly greased with softened butter

Place a heavy pot on the stove and preheat it over low heat. Add chips and milk and stir until chips are melted and milk combined. Stir in vanilla and remove fudge from heat.

The fudge will set up almost immediately. Garnish can only be added in the first minute or 2 the fudge is in the pan, so work quickly. Chill covered in the refrigerator and slice fudge very thin when ready to serve, a little goes a long way.

32 servings (2 pounds)

For Nut Fudge:

Add 1/2 cup chopped nuts to fudge before pouring into pan.

For Peppermint Fudge:

Sprinkle 1/4 cup coarsely broken peppermint candy over top of fudge in pan.

I've made it orange, peppermint, mint, almond and vanilla. They were all good!
Wife to Nick
Mommy to:
Drew-14, Jay-9, Rhian-6, Kaleb-4, and Sonny Marcelo Acosta (who's in heaven) July 24, 2008 You will always have my heart, and Nicholas 2
http://docs.google.com/Doc?id=ddmmx5vd_16gmqtmrg8 Appetizers
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Wife to Nick
Mommy to:
Drew-14, Jay-9, Rhian-6, Kaleb-4, and Sonny Marcelo Acosta (who's in heaven) July 24, 2008 You will always have my heart, and Nicholas 2
http://docs.google.com/Doc?id=ddmmx5vd_16gmqtmrg8 Appetizers
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