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Lets exchange recipes for favorite holiday candies and gifts - Page 35

post #511 of 568
10/30/08 at 8:00pm
Ok, I added that yummy looking fudge to the recipe file!

I love that Northpole website! I also love that it's up all year so you can play with the recipes when you have more time! The Holidays are always so busy! I can't believe tomorrow is Halloween! I am not ready yet!!!!
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 #512 of 568
10/31/08 at 5:16am
Thread Starter 
Long ago, when I was doing wedding flowers for a living, I learned the value of having several sizes of corsage bags around the house. When I do the caramel and chocolate covered pretzel rods, I stand them in regular sized Christmas coffee mugs and put them down into a med. size bag and tie up the top with a ribbon. When I fill the bigger, wide mouthed bugs with little cookies, I use the larger corsage bags and do the same things. The little bags I use for individual cookies that are large enough to just put one in a bag. They come in boxes of 100 and are just pennies for each. You can get them at your local, wholesale floral supply house. The following recipe looks really great in these bags and it tastes just like the expensive stuff from Target!!!

CAN'T RESIST CARAMEL CORN

1/3 cup unpopped regular popcorn--popped
1 cup butter or margarine
2 cups packed light brown sugar
1/2 cup light corn syrup
1 tsp. salt
1/2 tsp. baking soda 1 tsp. vanilla
chocolate for drizzling

Adding nuts to this is optional but adds a little more to it for gift giving. Put them on top of the popped corn before pouring on the caramel.

Coat bottom and sides of 1 or 2 very large cake pans. I have 2 oversized Wilton sheet cake pans. Put popped corn in these pans.
In heavy saucepan melt butter over low heat. Add the sugar, corn syrup and salt. Bring to boiling, stirring constantly. Boil without stirring for 5 minutes. Remove from heat. and stir in baking soda and vanilla.
Gradually pour caramel over popcorn and mix well. Bake in a 300 degree oven for 40 minutes strirring every 10 minutes. Remove from oven and cool in pan or tip out on parchment paper. When cool, break apart and drizzle a thin line of chocolate on caramel corn.
You can package this in the corsage bags with a pretty bow or watch for neat glass containers at garage sales throughout the year.
"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 #513 of 568
10/31/08 at 5:30am
Thread Starter 
In between all these wonderful rich recipes, I am going to share something light that I served twice in the last 2 weeks. The dinners were fairly rich, so I wanted something that was light and refreshing. I didn't say "no calorie" LOL, just light tasting. King Arthur flour has been showing these darling new skinny dessert glasses and I found some at the Goodwill store. I filled them with light Mousse and served little puff pastry stars with them.

MOUSSE: Make your favorite mousse recipe that you cook using sugar, eggs, cornstarch and fruit juice. I used lemon for one and my pink grapefuit juice from my Mom's trees in Texas ( i keep it frozen for the year ahead). When the mixture is cooked and thickened, you whisk in a half of 7 oz. jar of marshmallow fluff. Let that cool completely and then fold in the whipped, whipped cream.

PUFF PASTRY STARS: Thaw and unroll a sheet of puff pastry. Cut out with a 1 inch or so star cookie cutter. You can use anything you want for a cutter, but I liked the stars. Some of them I sprinkled with the flavored sanding sugars I got at TJMax---raspberry, lemon, butter pecan and cappaccino before I baked them. Some of them I baked first and when they were somewhat cooled, I brushed them with a thin powdered sugar glaze that I had thinned with flavored coffee creamer. I stuck one star in the top of the mousse filled glass and I served the rest in a dish.

These stars could be served with a dish of ice cream, etc. I just baked them according to the package directions.
"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 #514 of 568
10/31/08 at 5:43am
Thread Starter 
I have made several versions of the candy cane cookies but I like this one from an old Midwest Living magazine the best.

MISSOURI CANDY CANE COOKIES

1/2 cup butter
12 cup shortening
1 cup sifted powdered sugar
1/4 tsp. salt
1 egg
1-1/2 tsp. almond or 1/2 tsp. peppermint extract
1 tp. vanilla
2-1/2 cups all purpose flour
1/2 tsp. red food coloring
thin powdered sugar frosting

Beat the butter and shortening for 30 seconds. Add the powdered sugar and salt, and beat till combined.
Beat in the egg and flavorings till combined well.
Beat the flour into the butter mixture.
Divide the dough in half and add the red coloring to one half. Chill dough for 1 to 2 hours.
Divide each color dough into 4 portions. Using one portion of each color, roll each color into a pencil thick rope. Lay the two colors side by side and gently roll and twist to look like a straight candy cane. I cut them into 3 " lengths and leave them straight. You can shape them into a candy cane with the curve on top if you wish.
Place on ungreased or parchment lined cookie sheets. Bake at 375 for 6-8 minutes or just until the bottom is lightly browned. I don't like these to get brown edges because they are prettier if the brown edges don't show.

Cool and put icing in piping bag and drizzle over randomly or cover. The icing should be thin enought so the cookies shows through. This cookie takes a little playing around with to get the thickness of each cookies that looks good to you. Enjoy!!!
"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 #515 of 568
10/31/08 at 6:01am
Thread Starter 
One of my favorite flavors for Christmas is cardamom. I make pizzelles with that spice and also the following cookie. These are very popular and you can make them any shape you wish. I make the tiny stars to put in coffee mugs and use as fillers. I make the larger stars to stack up , tie the stack with ribbon and put them in the corsage bags.

CARDAMOM SUGAR COOKIES

3-3/4 cups all purpose flour
1 tsp. baking powder
1/2 tsp. salt
2 cups sugar
1 cup unsalted butter, softened
1 tsp. ground cardamom
2 eggs
2 Tbs. vanilla

Spice Mixture:
1/4 cup sugar or sparkling sugar (crush the coarse sugar)
1/4 tsp. ground cardamom

Whisk dry ingredients together.
Beat 2 cups sugar, butter and 1 tsp. cardamom in large bowl at med. for 3-4 minutes. Beat in eggs and vanilla. Add flour just until blended. Place dough on counter and knead just until smooth. Divide dough into 4 flat rounds and refrigerate for up to 2 days.
To roll cookie dough put a large piece of parchment on the counter. Put the dough on this and cover with a piece of plastic wrap. Roll the dough as you normally would and lift the plastic wrap to cup out shapes. Dip the cookie cutter in plain sugar in between cuts if the cutter is sticking.
Place cutouts on parchment lined cookie sheets and place in frig. When all dough is done, start baking the coldest dough first.
Sprinkle some of the cardamom sugar mixture on the top of each cookie before baking. Bake at 350 degrees for 8-10 minutes or until pale golden on the edges. 6-1/2 dozen 3" cookies.

I roll out all my cutout cookies in between the parchment and plastic wrap. When the parchment starts to wrinkle a little, just lift the piece of dough and put back down. This method prevents the need to add flour to roll out the dough. Additional flour is what makes cookies tough.

That's it for now. Hope you will enjoy some of these as much as I have enjoyed making your recipes.
"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 #516 of 568
11/2/08 at 8:52am
Here's a recipe for Key Lime Fudge that I made for the first time last year at Christmas - all I can say is WOWZERS thumbs_up.gifthumbs_up.gifthumbs_up.gifthumbs_up.gifthumbs_up.gif

It is absolutely delicious and I haven't found anyone yet who didn't ask for the recipe!

http://www.recipezaar.com/193285
My mother's menu consisted of two choices - take it or leave it!
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My mother's menu consisted of two choices - take it or leave it!
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post #517 of 568
11/2/08 at 9:39am
Oh Luby, bless you for posting that... my sister is key lime crazy and this will hopefully knock her socks off!! AWESOME!!! I'll add it to the file right now!
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 #518 of 568
11/5/08 at 11:10pm
Quote:
Originally Posted by culinarycreations

Well, I can't really say if they taste the same or not. I haven't ever had Bailey's icon_redface.gif

I will be trying the recipe either way in a few weeks, I'll let you know how it works! Thanks!! thumbs_up.gif




Bailey's is a creamy liquor. Great in shots, ( i guess coffee since i don't drink it ) and mixed with butter scotch schnapps in shot form. I'm also going to try it in my hard candy one of these days I can pry it out of my best friend's hands lol.
I Like To Be The Kind Of Woman, That When My Feet Hit The Floor Each Morning The Devil Yells "Oh No, Shes Up!"
...............................................................
True Love Isn't Blind........It's Just A Little Out Of Focus.
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I Like To Be The Kind Of Woman, That When My Feet Hit The Floor Each Morning The Devil Yells "Oh No, Shes Up!"
...............................................................
True Love Isn't Blind........It's Just A Little Out Of Focus.
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post #519 of 568
11/6/08 at 10:26am
I know this was posted awhile back but can't find it for the life of me. Does anyone have the poem that goes with the fish seeds? Also, was there a poem to go with the angel seeds.
TIA,
Still digging for recipies,lol.
"Life is only as SWEET as you make it"
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"Life is only as SWEET as you make it"
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post #520 of 568
11/10/08 at 11:48am
Ok, here's a fun and festive roll that is perfect for Holiday breakfast, brunch, or just the heck of it.

Cinnamon Pumpkin Rolls
Dough:
2 T. dry (active) yeast
1/2 c. warm water
4 eggs
1 c. shortening
1 c. pumpkin (canned is fine)
1 c. warm milk
1/2 c. sugar
1/2 c. brown sugar
2 (4 serving) pkgs pumpkin spice instant pudding (dry) divided
1 1/2 t. salt
7+ cups AP flour

Dissolve yeast in water and allow to proof. Add eggs, shortening, pumpkin, milk, sugars, 2 /3 c of dry pudding mix, salt and 6 cups flour. Mix with dough hook attachment (or spoon!) until smooth. Slowly add additional 1 c. flour until soft dough forms, it will remain sticky at this point. Turn out onto floured surface and knead 5-8 minutes until smooth and elastic, adding more flour as needed. Lightly grease dough surface and place in metal bowl, cover with towel and place in warm spot to double in size. (Approximately 1 hour) Meanwhile, mix filling ingredients (except butter) until combined.

Filling:
1/4 c. melted butter (do not mix with dry ingredients)
1 1/2 c. brown sugar
2 t. cinnamon
2 t. (rounded) pumpkin pie spice (or 1 t. ginger 1 t. nutmeg, 1/2 t. ground cloves)
1 c. chopped pecans (optional)
remaining dry pudding mix

Punch dough down and divide in two. Roll each half into a 12â x 8â rectangle. Brush dough generously with melted butter and sprinkle heavily with sugar filling mixture leaving a ½â edge on 1 long side (to seal). Roll dough from long side, pinch edge to seal and slice off ragged ends. Equally divide roll into 12 pieces. Repeat with second half of dough. Grease 2 9â x 13â baking pans and place 12 rolls in each. Allow to rise one more time until doubled. (Approximately 30 minutes) Bake 20+ minutes until golden brown and yummy! (Do not overbake, that is the enemy of delicious cinnamon rolls)

Icing

8-ounces cream cheese, softened
3 T. butter, softened
1 t. vanilla extract
2 c. powdered sugar
cream or milk as needed

Mix glaze ingredients until smooth, using enough milk or cream to make it thin enough to smooth over rolls. Rolls are delicious warm!

I experimented with using a little of the pudding mix in the glaze, and it's good too, but I think cream cheese icing is better.
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 #521 of 568
11/10/08 at 12:01pm
Oh man this sounds wonderful ! Thanks for sharing it with all of us!
http://docs.google.com/View?docid=dgjqsjjc_2hhxzqgdv Treat recipes
http://docs.google.com/View?docid=dtxcrsv_94f2877ghh cuppys
http://docs.google.com/View?docid=dgjqsjjc_0ct6gq9fg Xmas 2
http://docs.google.com/View?docid=ddmmx5vd_9dp5h9hhp pie
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http://docs.google.com/View?docid=dgjqsjjc_2hhxzqgdv Treat recipes
http://docs.google.com/View?docid=dtxcrsv_94f2877ghh cuppys
http://docs.google.com/View?docid=dgjqsjjc_0ct6gq9fg Xmas 2
http://docs.google.com/View?docid=ddmmx5vd_9dp5h9hhp pie
Reply
post #522 of 568
11/10/08 at 12:42pm
yum yum yum yum yum, I know whose house I wanna spend Thanksgivin at! icon_smile.gif
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post #523 of 568
11/10/08 at 1:00pm
Quote:
Originally Posted by chassidyg

yum yum yum yum yum, I know whose house I wanna spend Thanksgivin at! icon_smile.gif



You're all invited!! You bring the lattes and we'll eat rolls and talk cake! And gossip a little... come on... it's a holiday! icon_biggrin.gif
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 #524 of 568
11/10/08 at 3:23pm
Thanks for the recipe Mel. I will be at the party if we include a food fight. icon_lol.gif
I used to skinny dip but now I chunky dunk!!!
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I used to skinny dip but now I chunky dunk!!!
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post #525 of 568
11/10/08 at 3:31pm
OOOH! Sit around and eat and talk all day, thats my kind of day ! Im in too!
http://docs.google.com/View?docid=dgjqsjjc_2hhxzqgdv Treat recipes
http://docs.google.com/View?docid=dtxcrsv_94f2877ghh cuppys
http://docs.google.com/View?docid=dgjqsjjc_0ct6gq9fg Xmas 2
http://docs.google.com/View?docid=ddmmx5vd_9dp5h9hhp pie
Reply
http://docs.google.com/View?docid=dgjqsjjc_2hhxzqgdv Treat recipes
http://docs.google.com/View?docid=dtxcrsv_94f2877ghh cuppys
http://docs.google.com/View?docid=dgjqsjjc_0ct6gq9fg Xmas 2
http://docs.google.com/View?docid=ddmmx5vd_9dp5h9hhp pie
Reply
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