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Christmas Holiday Recipes
A 2-Minute Fudge
36 Servings
1 lb Powdered sugar
1/2 c Cocoa
1/4 t Salt
1/4 c Milk
1 T Vanilla extract
1/2 c Butter
1 c Nuts,chopped
In a 1 1/2 qt. casserole, mix sugar, cocoa, salt, milk and vanilla together until partially blended (it will be too stiff to blend thoroughly). Put butter over top in center of dish. Microwave at high for 2 minutes, or until smooth. Don’t worry if not all the butter has melted while cooking, it will as the mixture is stirred . Blend in nuts. Pour into a lightly buttered 8x4x3″ dish. Chill 1 hour in refrigerator or 20 to 30 minutes in freezer. Cut into squares. Makes about 36 squares.
Almond Rocca
6 Servings
1 c Pecans,chopped (we use
-chopped almonds on some
-batches)
3/4 c Brown sugar (packed)
1/2 c Butter (or margarine
-(butter)-makes it richer)
1/2 pk (6 oz size) semisweet
-chocolate chips. (1/2 cup)
Toffee: Butter square pan, 9x9x2 inches. Spread chopped nuts in pan. Heat sugar and butter to boiling, stirring constantly. Boil over medium heat, stirring constantly, 7 minutes (watch it real close the last minute or two ). Immediately spread mixture evenly over nuts in pan. Sprinkle chocolate pieces over hot mixture; place a baking sheet over pan so contained heat will melt chocolate. Spread melted chocolate over canndy. While hot, cut into 1 1/2 inch squares. chill until firm.
Americana Peanut Cheesecake
12 Servings
3/4 c Chopped roasted peanuts,div
2 T Chopped roasted peanuts,div
1 c Graham cracker crumbs
1/3 c Butter (or margarine),melted
2/3 c Creamy peanut butter
4 pk (3 ounces each) cream cheese -softened
1 cn (14 ozs) sweetened condensed
1/3 c Lemon juice
1 t Vanilla extract
1 pk (4 ozs) whipped toppi,Frozen -thawed
In small bowl, combine 3/4 cup chopped peanuts, graham cracker crumbs and melted butter; mix well. Press crumb mixture into bototom and 1″ up sides of 9-inch springform pan. Refrigerate crust 20 minutes or until set. In large bowl with electric mixer at medium speed, beat softened cream cheese and peanut butter until fluffy. Slowly beat in condensed milk and mix well. Add lemon juice and vanilla; blend well. Fold in whipped topping. Pour mixture into prepared crust; garnish top with remaining 2 tablespoons chopped peanuts. Refrigerate 2 to 3 hours, or until well chilled.
Angel Food Candy
10 Servings
2 c Light Corn Syrup,Karo
2 c Brown Sugar,Firmly Packed
4 t Baking Soda
4 oz Semi-Sweet Chocolate,Cut Up
12 oz Chocolate Chips,1 Pk
1/4 c Butter (Or Regular
-Margarine)
Paraffin,*
NOTE: The first 4-Oz of semi sweet chocolate is in the block style. Also the chocolate chips should be semi-sweet. * The paraffin should be a 2 1/2 X 3-inch piece that has been cut up.
Mix the corn syrup and brown sugar in a 4-quart heavy Dutch oven. Cook over medium heat, stirring constantly, until the mixture boils. Continue cooking the mixture until it reaches the hard crack stage (300 degrees F) on the candy thermometer, stirring occasionally.
Remove from the heat and carefully mix in the baking soda being careful as the mixture will foam up. Pour the mixture at once in to a greased 13 X 9 X 2-inch baking pan. When cool, turn out of the pan.
Break into pieces using a meat mallet or wooden spoon. Combine the semi-sweet chocolate pieces and the chocolate chips, butter and
paraffin wax in the top of a double boiler. Place over simmering water, stirring until melted. Remove form the heat, but keep over
the hot water. Dip the candy into the chocolate using a large cooking fork. Place on waxed paper lined baking sheets. Let stand
until chocolate is set. Store the candy in a cool place in covered containers. If you wish, do not coat the candy with the chocolate
Candy can be stored for several months in the freezer.
Makes 3 pounds of candy.
For The Perfect Personalized Gifts. Personalized Christmas Gifts, Personalized kids gifts.
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