Makes 5 1/2 dozen
Ingedients:
1/2 cup butter or margarine, softened
3/4 cup brown sugar
2 cup all purpose flour
1 (14 oz) can sweetened condensed milk
1 tsp vanilla extract
1/2 cup mini chocolate chips
1/2 cup chopped walnuts
1 1/2 lb chocolate candy coating, chopped
Directions:
In a medium bowl, cream butter and brown sugar until light and fluffy. Add the flour, milk and vanilla; mix well. Stir in the chocolate chips and walnuts. Shape into 1 inch balls; place on waxed paper lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.
In a microwave safe bowl, melt candy coating, stirring often until smooth. Dip balls in coating; place on waxed paper lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in refrigerator.
Hint-of-Berry Bonbons
Makes about 4 1/2 dozen
Ingredients:
1 pkg cream cheese (8 oz), softened
1 cup milk chocolate chips, melted and cooled
3/4 cup crushed vanilla wafers (about 40)
1/4 cup strawberry preserves
15 oz milk chocolate candy coating, chopped
2 squares (1 oz each) white baking chocolate
Directions:
In a large mixing bowl, beat the cream cheese until fluffy. Beat in melted chocolate chips. Stir in wafer crumbs and preserves. Cover and refrigerate for 2 hours or until easy to handle.
Divide mixture in half. Return one portion to refrigerator. Shape remaining mixture into 1 inch balls. Refrigerate. Repeat with remaining mixture. In a microwave safe bowl, melt candy coating.
Dip balls in coating; place on waxed paper lined baking sheets. Refrigerate until set.
In a microwave safe bowl, melt white chocolate; stir until smooth. Transfer to a heavy duty resealable bag; cut a small hole in a corner of bag. Drizzle white chocolate over candies. Store in the refrigerator.
Holiday cookies on a stick
Makes 12 large cookies
Ingredients:
2 1/4 cup all purpose flour
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla extract
2 large eggs
1 3/4 cups (10 oz pkg) Nestle Toll House holiday shapes & morsels, divided
12 wooden craft sticks
1 container (16 oz) prepared cream cheese frosting
Directions:
Preheat oven to 350 f.
Combine flour, baking soda and salt in a small bowl. Beat butter, granulated sugar, brown sugar andvanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in 3/4 cup shapes & morsels (set aside remaining shapes & morsels). Drop dough by level 1/3 cup measure 3 inches apart on ungreasedbaking sheets. Shape into mounds with floured fingers; press down slightly. Insert wooden stick into side of each mound.
Bake fore 14 to 18 minutes or unntil golden brown. Cool on baking sheets on wire racks for 3 minutes, remove to wire racks to cool completely.
Spread frosting on tops of cookies. Sprinkle with remaining shapes and morsels.
Holiday vanilla sugar cookies
Makes 6 dozen
Beat 1 cup (2 sticks) butter, softened, and 1 1/4 cups sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in 1 egg and 2 tsp pure vanilla extract. Gradually stir in 2 1/3 cups flour, 1 tsp baking soda and 1/4 tsp salt until well mixed.
Refrigerate dough 2 hours or until firm. Roll out on lightly floured surface to 1/8 inch thickness. Cut into shapes with holiday cookie cutters. Place 1 inch apart on greased baking sheets. Decorate with colored sugar or sprinkles.
Bake in preheated 375`F. oven 8 minutes or until lightly browned. Cool 1 mintue. Remove to wire racks; cool completely.
Sweet Santa cookie pops
Makes 10 pops
Ingredients:
2/3 cup flour
1 roll (18 oz) refrigerated cookie dough from supermarket
1 can (16 oz) vanilla frosting
red food coloring
1 bag mini marshmallows
1 bag (14 oz) holiday colored milk chocolate candies (M&M's)
Directions:
Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper or grease with nonstick cooking spray.
Knead flour into refrigerated cookie dough until smooth. Roll dough until scant 1/4 inch thick. Cut out 10 triangles and 10 circles, re-rolling scraps if necessary.
Line up circles on prepared pans and press 1 lollipop stick halfway into each circle. Arrange 1 triangle on top of each circle, overlapping by 1/2 inch, then curve tip to resemble hat.
Bake in preheated oven 12 to 17 minutes until golden brown. Remove from oven, transfer to wire rack and let cool completely.
Tint 3/4 cup frosting light pink. Tint remaining frosting red and spoon into resealable plastic bag.
For best results, work with one cookie at a time. Snip one corner from bag and pipe red frosting to cover hat. Decorate with chocolate candies. Place mini marshmallows at very top.
Spread pink frosting onto circle part. Arrange more candies on face for eyes, nose and mouth. Use marshmallows cut in half for beard, whole mini marshmallows for hat brim.
Serving ideas:
Present cookie pops in 10 large cupcakes iced with red frosting.
As a gift, wrap individually in piece of cellophane (about 12 inches square). Tie closed with curling ribbon.
Ingredients:
2 cups quartered maraschino cherries (well drained)
1 (14 oz) can sweetened condensed milk (not evaporated milk)
1 tsp baking powder
1 tsp vanilla extract
1 1/4 cup butter, sofened
3 cups all purpose flour
1/4 tsp salt
2 3/4 cup sugar
5 eggs
Directions:
1. In a large bowl, beat butter, sugar, eggs and vanilla with electric mixer (low speed) until blended. Then on high speed 5 minutes until light and fluffy.
2. Combine flour, baking powder and salt. Add dry ingredients alternately with sweetened condensed milk to creamed mixture, mixing lightly after each addition.
3. Fold in cherries; turn batter into greased mini loaf pans (6).
4. Bake at 350`F. for 55 minutes or until toothpick inserted near center comes out clean. Let cool.
5. Dust with powdered sugar.
Hot cocoa sticky bundt
Ingredients:
24 Rhodes dinner rolls, thawed but still cold
1 1/2 cups milk chocolate chips
1/2 cup milk chocolate hot cocoa mix
1/2 cup packed brown sugar
1/2 cup butter, melted
2/3 cup toffee bits
1/4 cup pecans
Directions:
Cut rolls in half. Wrap each half around 1 tsp of chocolate chips and completely enclose. Dip each bundle in cocoa mix until coated. Place in large bundt pan sprayed with nonstick cooking spray. Sprinkle pecans and toffee bits over each new layer of rolls. Sprinkle any remaining cocoa mix over the rolls. Combine butter and brown sugar in a bowl and microwave for 30 seconds. Stir until combined and pour over rolls. Cover pan with plastic wrap and let rise almost to the top of the pan. Bake at 350`F for 35 minutes. Cover with foil last 10 minuts. Invert onto a serving plate.
Jewish apple cake
Servings: 12
Ingredients:
5 apples, peeled and cored
3 teaspoons sugar and 3 teaspoons cinnamon, blended
3 cups flour
2 cups sugar
1/2 teaspoon salt
4 eggs
1 cup vegetable oil
2 teaspoons vanilla
5 tablespoons orange juice
1/2 teaspoon baking soda
1 tablespoon baking powder
Directions:
Preheat the oven to 350 degrees F.
Slice the apples 1/4 inch thick. In a medium bowl, gently toss the apples with the sugar and cinnamon mixture. Set aside.
In a large bowl, mix the flour, sugar, salt, eggs, oil, vanilla, orange juice, baking soda and baking powder.
In the bottom of a greased Bundt pan, spoon in 1/3 of the dough. Cover with 1/2 of the apples. Add another 1/3 of the dough, the rest of the apples and the remaining dough.
Bake the cake for 30 minutes. Let cool. Unmold carefully.
Peppermint chocolate cake
Makes 16 servings
Ingredients:
CAKE
3/4 cup unsalted butter
5 oz semisweet chocolate, chopped
1 1/2 cup sugar
3 eggs
1 1/2 tsp peppermint extract
1 tsp vanilla extract
2 1/4 cup cake flour
1 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
1 1/2 cup sour cream
ICING
1/2 cup unsalted butter, softened
1 (8 oz) pkg cream cheese, softened
3 1/2 to 3 3/4 cup powdered sugar
GLAZE
1 oz semisweet chocolate, chopped
1 Tbsp unsalted butter
1/2 tsp vanilla extract
Directions:
1. Heat oven to 325 degrees F. Grease bottom of 9 inch springform pan. Line bottom with parchment paper; grease and flour paper.
2. Microwave 3/4 cup butter and 5 oz chocolate in medium microwave safe bowl on medium 3 to 4 minutes or until melted; stir until smooth. Pour into large bowl; cool 10 to 15 minutes.
3. Beat sugar into chocolate mixture at low speed. Beat in eggs, peppermint extract and 1 tsp vanilla. Whisk flour, baking soda, baking powder and salt in medium bowl. Alternately beat sour cream and flour mixture into chocolate mixture, begining with sour cream. Pour into pan.
4. Bake 1 1/4 to 1 1/2 hours or until toothpick inserted in center comes out clean. Cool completely on wire rack.
5. Meanwhile, beat 1/2 cup butter and cream cheese in large bowl at medium speed 1 to 2 minutes or until smooth and creamy. Slowly beat in powdered sugar at low speed until well blended.
6. Remove sides from springform pan; invert cake onto cardboard round or platter. Remove parchment paper. Frost cake with icing.
7. Microwave 1 oz chocolate and 1 Tbsp butter in small microwave bowl on medium 1 minute or until melted; whisk until smooth. Whisk in 1/2 tsp vanilla; cool until slightly thickened. With small fork or whisk, drizzle glaze over cake. Cover and store in refrigerator.
Elegant Dipped Cherries
Makes 1 1/2 dozen
Ingredients:
1 (10 oz) jar marachino cherries with stems, well drained
3 Tbsp butter, melted
2 Tbsp light corn syrup
1 square (1 oz) unsweetened chocolate, melted
2 tsp half and half
2 cups powdered sugar
1 cup vanilla or white chips
2 1/2 tsp shortening, divided
1/2 cup chocolate chips
Directions:
Pat cherries dry with paper towels and set aside. In a bowl, combine the butter, corn syrup, unsweetened chocolate and cream. Stir in powdered sugar.
Knead until smooth. Roll into 18 balls; flatten each into a 2 inch circle. Wrap each circle around a cherry and lightly roll in hands. Place cherries, stem side up, in a shallow paper lined container. Cover and freeze for at least 2 hours.
The day before serving, remove the cherries from freezer. In a microwave safe bowl, melt vanilla chips and 1 1/2 tsp of shortening; stir until smooth.
Holding on to the stem, dip each sherry into vanilla mixture; set on waxed paper to dry. Melt chocolate chips and remaining shortening; stir until smooth. Drizzle over candies. Refrigerate until firm. Store candies in an air tight container.
Walnut Baklava
Makes about 3 dozen
Ingredients:
4 cups finely chopped walnuts
1/4 cup sugar
1 Tbsp ground cinnamon
1 cup butter, melted
1 pkg (16 oz) frozen phyllo dough, thawed
SYRUP:
1 cup sugar
1/2 cup water
1/4 cup honey
1 tsp lemon juice
1 tsp vanilla extract
Directions:
In a bowl, combine the walnuts, sugar and cinnamon; set aside. Grease a 13x9x2 inch baking dish with some of the melted butter. Unroll phyllo dough sheets (keep dough covered with plasitc wrap while assembling).
Place one sheet of phyllo dough in baking dish; brush with butter. Top with a second sheet; brush with butter. Fold short ends under to fit dish. Sprinkle with about 1/4 cup nut mixture. Repeat 18 times, layering 2 sheets, brushing with butter and sprinkling with nut mixture. Top with remaining dough; brush with butter. Cut into 2 inch diamonds with a sharp knife.
Bake at 350 degrees for 45-55 minutes or until golden brown. Meanwhile in a saucepan, combine the syrup ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Pour over warm baklava. Cool on a wire rack.
Holiday sugar plums
Makes 30 sugar plums
Ingredients:
30 maraschino cherries
1 cup butter
1/2 cup powdered sugar, plus additional for garnish
1 1/2 tsp vanilla extract
2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup ground pecans
1/4 cup quick rolled oats
Directions:
1. Heat oven to 350`F. Thoroughly drain maraschino cherries on paper towels. Set aside.
2. Mix butter and 1/2 cup powdered sugar in large bowl with an electric mixer on medium speed 3 to 4 minutes or until well mixed. Stir in vanilla.
3. In a separate bowl, stir together flour, baking powder and salt. Stir into butter mixture until well mixed. Stir in pecans and rolled oats.
4. Shape about 2 tsp of dough around each cherry. Place on an ungreased cookie sheet about 1 inch apart. Bake 12 to 15 minutes or until set but not brown.
5. Roll in powdered sugar while still warm and then let cool.
Monkey bread
Makes 32 rolls
Ingredients:
1 cup 2% reduced fat milk
1 1/2 cup, plus 1/3 cup, sugar
3/4 cup, plus 1/3 cup, butter
1/2 tsp salt
1 (1/4 oz) package active dry yeast
1/4 cup warm water (105 to 115`F)
3 eggs, well beaten
4 to 4 1/2 cup all purpose flour
2 to 3 Tbsp ground cinnamon
1 1/4 cups pecans, ground
Directions:
1. Heat milk in a small saucepan. Add 1/3 cup sugar, 1/3 cup butter and salt. Heat until butter melts and sugar dissolves. Remove from heat and cool to lukewarm.
2. Dissolve yeast in warm water and a spinkling of sugar in a large bowl; let stand 5 minutes until yeast bubbles. Stir in eggs and milk mixture. Stir in 2 cups flour; beat until smooth. Add 2 cups flour; mix well. If dough seems too wet, add another 1/2 cup flour. Cover and let rise until doubled in size. About 1 1/2 hours.
3. Combine remaining 1 1/2 cups sugar and cinnamon in a small bowl. Melt remaining 3/4 cup butter. Roll dough into walnut sized balls. (If dough is too wet to handle easily, scoop up portion of dough with a soup spoon.) Dop into melted butter, then in sugar mixture, then in pecans. Pile loosely in an ungreased bundt pan. Let rise 40 minutes.
4. Preheat oven to 400`F. Bake 10 minutes; reduce heat to 325`F. Bake 25 minutes. Remove from oven and invert immediately onto a large serving plate. Serve hot. Do not cut; let diners "pluck" a serving.
