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Lets exchange recipes for favorite holiday candies and gifts - Page 4

post #46 of 568
This is the favorite cookie at my house for Christms

Chocolate Covered Cherry cookies

1/2 cup butter (no substitutes) softened
1 cup sugar
1 egg
1 1/2 teaspoons vanilla extract
1 1/2 cup all purpose flour
1/2 cup baking cocoa
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 baking soda
48 maraschino cherries blotted dry

Frosting:
1 cup (6oz) semisweet chocolate chips
1/2 cup sweetened condensed milk
1 to 3 teaspoons maraschino cherry juice

In a mixing bowl, cream butter and sugar until fluffy, beat in egg and vanilla.
Combine Dry ingredients, gradually add to creamed mixture. (Batter will be very firm)
Shape into 48 balls, about 1 in. Place on ungreased baking sheets. Push 1 ball halfway into each ball.

For frosting, melt chocolate chips in condensed milk in a small saucepan over low heat, stirring constantly. Remove from heat, add enough cherry juice to achieve spreading consistency, stir until smooth. Spoon 1 teaspoon of frosting over each cherry (frosting will spread during baking). Bake at 350 degrees for 10-12 minutes. Remove to wire racks to cool.

Yields 4 dozen.
post #47 of 568
Hey can I play too? Here is my recipe for Peanutbutter fudge that I have to make every year for fear of death from all my family members, I usually make about 40 lbs each x-mas. And it is yummy.

2c sugar
1/2 c milk
1 7oz jar marshmellow cream
2 c peanutbutter
2 tsp vanilla

Heat sugar and milk on med-high stove to soft ball stage.
Turn stove to low, add marshmellow cream, peanut butter and vanilla.
Quickly stir until creamy.
Pour into buttered pan, let cool until warm to touch, and cut
Hope you enjoy,
Polly
"Serenity is not found by avoiding the storm, but by finding peace within the storm"
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"Serenity is not found by avoiding the storm, but by finding peace within the storm"
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post #48 of 568
Quote:
Originally Posted by PollyMaggs

Hey can I play too? Here is my recipe for Peanutbutter fudge that I have to make every year for fear of death from all my family members, I usually make about 40 lbs each x-mas. And it is yummy.

2c sugar
1/2 c milk
1 7oz jar marshmellow cream
2 c peanutbutter
2 tsp vanilla

Heat sugar and milk on med-high stove to soft ball stage.
Turn stove to low, add marshmellow cream, peanut butter and vanilla.
Quickly stir until creamy.
Pour into buttered pan, let cool until warm to touch, and cut
Hope you enjoy,
Polly



This is the same PB Fudge I make. It is sooooooo YUMMY thumbs_up.gifthumbs_up.gifthumbs_up.gifthumbs_up.gif
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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post #49 of 568
Mmm yummy!! You can play if you're bringing good recipes like that! It's been added!
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 #50 of 568
My computer hates me. I'm having seriouse modem problems but will try to post this for the fourth time.

Cocolate Peanut butter truffles
1 pkg. (8 squares) semi-sweet baking chocolate
1/2 cup peanutbutter
1 tub 8 oz. cool whip whipped topping thawed

Melt chocolate in lg. microwaveable safe bowl for 2 minutes on high or until chocolate is all melted. Stiring after one minute. Stir in peanut butter until well blended. Cool to room temp. Gently stir in cool whip and refrigerate at least one hour. This is the key to them not melting in your hands as you roll them into 1 inch balls. Roll the balls in powder sugar, sprinkles, crushed cookies, chopped nuts, or coconut. Store in refrigerator.
post #51 of 568
Yeah!!! My post finely went through. Seems the only way I can post is to use the quick reply, but as long as it's working I'll try to post somemore recipes on here and in the fall favorites thread.
Sherri
post #52 of 568
The last few years I've made peppermint marshmellows and my grandmother's recipe for "frosted nuts" Both are always a hit.

I'm always looking for fun ways to package gifts. I usually candy boxes decorated with different ribbons.
post #53 of 568
THESE ARE DELICIOUS!!! I made this (sort of by accident) last year and it is SOOO good!!! Good post!
[quote="

Cocolate Peanut butter truffles
1 pkg. (8 squares) semi-sweet baking chocolate
1/2 cup peanutbutter
1 tub 8 oz. cool whip whipped topping thawed

Melt chocolate in lg. microwaveable safe bowl for 2 minutes on high or until chocolate is all melted. Stiring after one minute. Stir in peanut butter until well blended. Cool to room temp. Gently stir in cool whip and refrigerate at least one hour. This is the key to them not melting in your hands as you roll them into 1 inch balls. Roll the balls in powder sugar, sprinkles, crushed cookies, chopped nuts, or coconut. Store in refrigerator.[/quote]
Jennifer
History Teacher and closet cake decorator!
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Jennifer
History Teacher and closet cake decorator!
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post #54 of 568
I ACTUALLY WAS TRYING TO QUOTE JUSTGALE! sorry!!! icon_smile.gif

Quote:
Originally Posted by jennym0904

THESE ARE DELICIOUS!!! I made this (sort of by accident) last year and it is SOOO good!!! Good post!
[quote="

Cocolate Peanut butter truffles
1 pkg. (8 squares) semi-sweet baking chocolate
1/2 cup peanutbutter
1 tub 8 oz. cool whip whipped topping thawed

Melt chocolate in lg. microwaveable safe bowl for 2 minutes on high or until chocolate is all melted. Stiring after one minute. Stir in peanut butter until well blended. Cool to room temp. Gently stir in cool whip and refrigerate at least one hour. This is the key to them not melting in your hands as you roll them into 1 inch balls. Roll the balls in powder sugar, sprinkles, crushed cookies, chopped nuts, or coconut. Store in refrigerator.

[/quote]
Jennifer
History Teacher and closet cake decorator!
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Jennifer
History Teacher and closet cake decorator!
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post #55 of 568
One of my families favorites is Peanut Butter Ritz crackers dipped in chocolate. Oh so good!!!......and super easy! icon_wink.gif
My husband says he'll leave me if I don't stop shopping....Lord, I'll miss that man!
Facebook.com/Tonya.Whitley
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My husband says he'll leave me if I don't stop shopping....Lord, I'll miss that man!
Facebook.com/Tonya.Whitley
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post #56 of 568
I haven't seen anyone post any nuts so I'll post a few....

Sugar & Spice Pecans (makes 4 1/2 cups)

3 cups pecans
1 cup sugar
1/3 cup water
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon salt
1 1/2 teaspoon vanilla

Heat oven to 275°F. Grease cookie sheet.
Spread nuts on cookie sheet and bake ten minutes. In a medium saucepan, combine sugar, water, cinnamon, cloves and salt. Bring to a boil, cook for 2 minutes.

Remove from heat, stir in vanilla and nuts. Using a slotted spoon, remove nuts to foil or waxed paper.

Separate with fork. Let dry.

Store in airtight container in a cool dry place


HERES ANOTHER...FROM EMERIL LAGASSE


2 tablespoons butter
1/4 cup light brown sugar
2 tablespoons water
1/4 teaspoon ground cumin
1/4 teaspoon cayenne
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups mixed nuts, such as walnuts, pecans, hazelnuts and almonds

Mix spices and reserve.
Heat nuts in a dry skillet and cook, stirring frequently, until begin to toast, about 4 minutes. Transfer to a small bowl and set aside. Add the butter, sugar, water and spices to the hot skillet and cook, stirring, until a glaze forms, about 1 minute. Return the nuts to the skillet and toss to combine with the glaze. Cook for about 1 to 2 minutes, or until the nuts are glazed and golden brown.

Remove from the heat and transfer to a baking sheet lined with aluminum foil, separating with a fork. Let rest until cooled and the sugar has hardened, about 10 minutes. Store in an airtight container.


ANOTHER....

CANDIED CINNAMON NUTS

2 cups whole almonds
2 cups pecan halves
6 cups water
1 cup granulated sugar
1 cup firmly packed brown sugar
1/4 cup ground cinnamon
1 Tbsp. ground ginger
2 tsp. ground allspice
1 tsp. ground cloves
2 egg whites

Preheat oven to 300 degrees. In a large saucepan, cover almonds and pecans with water. Bring to boil, reduce heat to medium-low, and simmer 1 minute. Drain well. In a large bowl, combine next 6 ingredients. In a medium bowl, whisk egg whites until foamy. Add nuts and stir until nuts are well coated. Pour nuts into sugar mixture, stirring until well coated. Spread evenly on a greased baking sheet. Stirring occasionally, bake 25 to 30 minutes. Cool completely on baking sheet. Store in an airtight container.
JACOB KOBE-MEKHI BORN 12/07/10 8LBS 1OZ!!!



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JACOB KOBE-MEKHI BORN 12/07/10 8LBS 1OZ!!!



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post #57 of 568
what a great thread!
a really quick treat/gift that my girl scouts make for their family-friends is s'mores.
crumble graham crackers in a large bowl and add mini marshmellows.
melt chocolate w/alittle oil in microwave.
pour over mixture.
scoop onto wax paper until cooled.
we package these mini treats in pretty christmas boxes.
they should be about bit size or a two bit size.
it reminds us of summer camping eating s'mores!
Wilton Method Instructor. If you're lucky enough to be on a beach...you're lucky enough.
DANCE as though no one is watching you, LOVE as though you have never been hurt before, SING as though no one can hear you, LIVE as though heaven is on earth...souza
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Wilton Method Instructor. If you're lucky enough to be on a beach...you're lucky enough.
DANCE as though no one is watching you, LOVE as though you have never been hurt before, SING as though no one can hear you, LIVE as though heaven is on earth...souza
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post #58 of 568
typing with fingers crossed (not so easy to do) that this post goes through so I can include the picture. These are super easy to make when you need a quick something to take somewhere. They are good too. I've just picked up store brand stuff and can make a batch for around $3-4.00

Cathedral Window Fudge
1 12oz. pkg. semisweet chocolate chips
1 16oz. can of chocolate frosting
2 cups multicolored miniature marshmellows

Melt chocolate chips in the microwave on high for 30 seconds at a time until melted. Stir in frosting. Fold in marshmellows. Let stand 15 minutes or until cool enough to handle.
Divide mixture in half. Pour mixture onto sheet of plastic wrap, scraping mixture from bowl. Shape each half into a 9x2 inch log. Wrap tightly in wax paper and refrigerate until firm. With a thin sharp knife cut into 1/2 inch thick slices.
LL
post #59 of 568
Thread Starter 
Sweetpea mentioned packaging for holiday gifts, and I just spent the last two hours trying to get all my "stuff" together that I collected during the year.
The best investment I ever made was an 18" roll of clear cellophane, and 3 sizes of corsage bags starting with the smallest and going up. I collect holiday coffee mugs at garage sales and Goodwill stores. I also look for the bigger mugs with the small base and larger open tops. The smaller ones are used to stand caramel and chocolate covered pretzel rods in. They will fit in the larger corsage bags and you tie up the top with ribbon. The larger ones, I fill with pretty cookies and tie the tops on them.
I also collect pretty clear glass plates for .50cents and use them for my chocolate covered cake bites and other small candies. These I wrap with plastic wrap from the big roll at Sam's club (another good investment). Once in awhile I run across some darling little Christmas plates at my wholesalers.
When I have something in a basket that is too big for the bags, I set it in the middle of a large square of cellophane which you tie up with pretty ribbon. All my baking or gifts is tagged with those gorgeous holiday address labels that Paper Warehouse has every year.
I love the clear square containers (every size you can imagine) that Sam's uses for their various bakery items. You have to buy a whole case, but they are so cheap it is worth it. Two pretty cupcakes sit side by side in some and I tie them with pretty ribbon and add a sprig or two of greens under the ribbon. I use a lot of red raffia for bows as the holiday greens and berries look really nice with that.

Last year I brewed by own Kahlua (always have it that is about a year old) and gave all my friends wicker baskets with a bottle of Kahlua, a chocolate cake mix and the recipe for the cake and the Kahlua. It was a big hit and looked really pretty.

Please share your favorite ways to package things!!!
"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 #60 of 568
ok... I guess I will play too!

Lets see....


Plain ole Snack Mix

6 cups frosted mini chex (cereal)
6 cups frosted cheerios(cereal)
1/2 bag of pretzel sticks
1 small can of peanuts
1 medium bag of M&M's
1 bag of white chocolate chips (Nestle)
1 tblsp of oil

Directions:
Get a large bowl and combine the first 5 items, mix it up a little bit.
Use small bowl and place white choc chips and oil inside. Melt them in microwave. (use 15 sec bursts) and keep stiring. Once they are melted dump the melted mixture into the dry mix. Stir the mixture. I usually put the lid on the bowl and shake so it is completely covered. Place a piece of wax paper on your counter and spread the mixture out. Let dry for about 25 minutes and you should be able to break it up a little and place it in a bowl.
Everybody loves this and it is really easy. I usually leave out the nuts because my husband is allergic, of course unless I don't want him to have any. < insert evil laugh>

Does anybody have a recipe for vanilla fudge???

Thanks, Mary [/u]
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