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Christmas 2009 © by: Danielle Gawley
Table of Contents Page Cookies/Brownies 3 Cakes 14 Pies 31 Hot Chocolate 44 Candy and Fudge 52 Breads 61
Delectable Cookies and Brownies
With the Christmas season upon us now, it is time to pull out your favorite cookies recipes for friends and family. These simple cookie and brownies recipes are delicious and delectable.
Makes about 24
Chocolate Chip Blondies
2/3 cup butter 2-1/4 cups flour 2-1/2 teaspoons baking powder 1/2 teaspoon salt 2-1/4 cups firmly packed light brown sugar 3 eggs 1/2 teaspoon vanilla 1 cup semisweet chocolate chips Preheat oven to 350F. Grease a 9x13" baking pan and set aside. In the microwave, melt the butter. In a medium bowl, combine flour, baking powder and salt; set aside. In a large bowl using an electric mixer, beat butter and brown sugar. Slowly beat in the eggs and vanilla, mixing until batter is smooth. On low speed, gradually mix in the flour mixture. Batter will be very stiff. Stir in the chocolate chips. Spread the batter in the baking pan, smoothing it into the corners. Bake 25 minutes or until the blondies begin pulling away from the sides of the pan. Let cool to room temperature in the pan on a wire rack, then cut into bars.
Chocolate Chip Brickle Bars
Makes about 36 1/2 cup margarine or butter 1 1/2 cups graham cracker crumbs 14 ounces sweetened condensed milk 6 ounces Toll House Caramel Swirl Chocolate Chips 6 ounces semisweet chocolate morsels Melt margarine in 13-by-9-inch pan in a preheated 350-degree oven (325 degrees for glass pan). Sprinkle crumbs over margarine; pour sweetened condensed milk evenly over crumbs. Top with almond brickle chips, chocolate morsels and chopped nuts; press down firmly. Bake until lightly browned, 20 to 25 minutes. Let cool; chill if desired. Cut into bars. Store, covered, at room temperature.
2 cups firmly packed brown sugar 3/4 cup butter, softened 2 large eggs 2 teaspoons vanilla extract 2-1/2 cups Bisquick baking mix 3 cups quick-cooking oats
Oatmeal Fudge Bars
1 package (12 ounces) semisweet chocolate chips 1 cup sweetened condensed milk 2 tablespoons butter 1/2 teaspoon salt 1 cup chopped nuts 2 teaspoons vanilla extract Pre-heat oven to 350 F. Grease a jelly roll pan, 15-1/2 x 10-1/2 x 1inch. Mix sugar, 3/4 cup butter, the eggs and vanilla. Stir in baking mix and oats; reserve. Heat chips, milk, 2 tablespoons margarine and the salt in 2-quart saucepan over low heat, stirring constantly, until smooth. Stir in nuts and vanilla. Press about 2/3 of the oatmeal mixture in pan with greased hands. Spread chocolate mixture over oatmeal layer. Drop remaining oatmeal mixture by tablespoonfuls onto
top. Bake until light brown, about 30 minutes. Cool completely; cut into 2 x 1-inch bars.
Seven Layer Bars
1/2 cup butter or margarine 1 1/2 cups graham cracker crumbs 1 14-oz. can sweetened condensed milk 1 cup butterscotch flavored chips 1 cup semi-sweet chocolate chips 1 1/3 cups flaked coconut 1 cup chopped pecans Preheat oven to 350°, (325° for glass dish). Line a 13x9-inch baking pan with a sheet of foil, making sure to cover the sites well. Place the butter in the baking pan and melt it in the oven. Sprinkle crumbs over butter; pour condensed milk evenly on top of crumbs. Top with remaining ingredients in order listed; press down firmly with fork. Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store covered at room temperature.
Chocolate Chip Cookies
2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) butter, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 teaspoon vanilla extract 2 large eggs 2 cups (12-oz. pkg.) chocolate chips PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla 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 morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
SLICE AND BAKE COOKIE VARIATION: PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
2 3/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1 cup butter, softened 1 1/2 cups white sugar 1 egg 1 teaspoon vanilla extract Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.
Peanut Butter Cookies
1 cup butter 1 cup peanut butter 1 cup white sugar 1 cup packed brown sugar 2 eggs 2 1/2 cups all-purpose flour 1 teaspoon baking powder 1 1/2 teaspoons baking soda Cream together butter, peanut butter and sugars. Beat in eggs. In a separate bowl, sift together flour, baking powder and baking soda. Stir into batter. Put batter in refrigerator for 1 hour. Roll into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown. Do not overbake.
1 c. butter 1/2 c. confectioners' sugar 1/2 tsp. salt 2 tsp. vanilla 2 c. sifted flour 1 c. chopped nuts (pecans) Additional confectioners' sugar (for rolling) Beat butter and sugar until creamy. Add remaining ingredients, mix. Use a teaspoonful of dough and roll into small ball. Bake at 375 degrees for 12 to 15 minutes. Cool slightly and roll in confectioners' sugar.
Cakes are an important part of all holidays, whether it is Easter, Halloween, or even the 4th of July.
Hot Chocolate Layer Cake with Homemade Marshmallows
For the cake 6 oz. (3/4 cup) unsalted butter; more for the pans 13-1/2 oz. (3 cups) unbleached all-purpose flour; more for the pans 3/4 cup canola oil 4-1/2 oz. bittersweet chocolate, finely chopped 3 cups granulated sugar 2-1/4 oz. (3/4 cup) natural unsweetened cocoa powder 3 large eggs, at room temperature 3/4 cup buttermilk, at room temperature 2 Tbs. pure vanilla extract 2-1/2 tsp. baking soda 1/2 tsp. kosher salt For the frosting 2-1/2 cups heavy cream 3 oz. (6 Tbs.) unsalted butter 1 vanilla bean, split lengthwise and seeds scraped out 6 oz. bittersweet chocolate, finely chopped
2 cups granulated sugar 6 oz. (2 cups) natural unsweetened cocoa powder; more for decorating 1/2 cup Lyle’s Golden Syrup 1/4 tsp. kosher salt For the marshmallows Three 1/4-oz. envelopes unflavored powdered gelatin 2 cups granulated sugar 1 cup light corn syrup 1/4 tsp. kosher salt 1 tsp. pure vanilla extract 1 cup plus 2 Tbs. confectioners’ sugar; more as needed Make the cake Position racks in the bottom and top thirds of the oven and heat the oven to 350°F. Butter three 9x2-inch round cake pans and line each with a parchment round. Butter the parchment, then dust with flour and knock out the excess. In a 3-quart saucepan, combine the butter, oil, chopped chocolate, and 1 cup water. Heat over medium heat until melted. .In a large bowl, whisk the flour, sugar, and cocoa powder. Pour the hot chocolate mixture into the sugar mixture and whisk until combined.
Whisk in the eggs, one at a time, then whisk in the buttermilk, vanilla, baking soda, and salt. Divide the batter evenly among the prepared pans Set two pans on the top rack and the third on the lower rack. Stagger the pans on the oven racks so that no pan is directly over another. Bake, swapping and rotating the pans’ positions after 20 minutes, until a toothpick inserted in the center of each cake comes out clean, 35 to 40 minutes. Cool on racks for 10 minutes. Invert the cakes onto the racks, remove the parchment, and cool completely. Make the frosting In a 4-quart saucepan over low heat, combine the cream, butter, and vanilla bean and seeds and stir until the butter is melted. Remove the vanilla bean and whisk in the chopped chocolate until melted. Whisk in the sugar, cocoa powder, syrup, and salt until smooth—be sure the cocoa powder dissolves completely. Pour into a 9x13-inch pan and freeze until firm, about 2 hours, or refrigerate overnight. Make the marshmallows Pour 3/4 cup cold water into the bowl of a stand mixer. Sprinkle the gelatin over the water. Attach the bowl to the mixer and fit it with the whisk attachment.
Clip a candy thermometer to a 3-quart saucepan; don’t let the tip of the thermometer touch the bottom of the pan. In the saucepan, boil the sugar, corn syrup, salt, and 3/4 cup water over medium heat without stirring until it reaches 234°F to 235°F, about 10 minutes. With the mixer on low speed, pour the hot sugar mixture into the gelatin in a slow, thin stream. Add the vanilla, carefully increase the speed to high, and beat until the mixture has thickened and cooled, about 5 minutes (the bottom of the bowl should be just warm to the touch). Line a 9x13-inch pan with foil, leaving an overhang on 2 sides. Sift 1 Tbs. of the confectioners’ sugar into the bottom of the pan, then pour the marshmallow mixture into the pan and sift another 1 Tbs. confectioners’ sugar on top. Let sit at room temperature until set, at least 2 hours. Assemble the cake Remove the frosting from the freezer or refrigerator. Transfer to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed for 2 minutes to soften. Change to a whisk attachment and beat at medium-high speed until light and fluffy, about 3 minutes. Put a cake layer on a flat serving platter or a cake stand lined with
strips of waxed paper to keep it clean while icing. Top the layer with 11/2 cups of the frosting, spreading it evenly with an offset spatula to the cake’s edge. Repeat with another cake layer and 1-1/2 cups frosting. Top with the last cake layer. Put 1-1/2 cups of the frosting in a small bowl. With an offset spatula, spread this frosting in a thin layer over the top and sides of the cake. Refrigerate the cake until the frosting firms enough to seal in the crumbs, 20 to 30 minutes. Spread the remaining frosting in a smooth layer over the top and sides of the cake. If necessary, you can rewhip the remaining frosting to loosen and lighten it. Remove the waxed paper strips. Use the foil overhang to lift the marshmallow from the pan. Using a knife that has been dipped in cold water, cut along the edge of the marshmallow to release it from the foil. Transfer to a cutting board and remove the foil. Put the remaining 1 cup confectioners’ sugar in a medium bowl. Cut the marshmallow into cubes of different sizes, from 1/4 to 3/4 inch (you will need to continue to dip the knife in cold water as you cut the marshmallows). The marshmallows will be very sticky— dip the cut edges in the confectioners’ sugar to make them easier to handle. As you work, toss a few cubes at a time in the sugar to coat,
then shake in a strainer to remove the excess. Mound the marshmallows on top of the cake (you’ll need only a third to half of them). Sift some cocoa powder over the marshmallows.
1 (18.25 ounce) package chocolate cake mix 1 (16 ounce) container prepared chocolate frosting 1 (3 ounce) bar chocolate flavored confectioners coating
Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended. Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth. Use a melon baller or small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.
Chocolate Lover's Cheesecake
2 (8 ounce) packages PHILADELPHIA Cream Cheese, softened 1/2 cup sugar 1/2 teaspoon vanilla 2 eggs 4 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate, melted, cooled slightly 1 (6 ounce) OREO Pie Crust Preheat oven to 325 degrees F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Stir in melted chocolate. Pour into crust. Bake 40 minutes or until center is almost set; cool. Refrigerate several hours or overnight. Store leftover cheesecake in refrigerator.
Chocolate Yule Log
5 eggs, separated 1 cup sugar, divided 1/2 cup cake flour 1/4 cup baking cocoa 1/4 teaspoon salt 1/2 teaspoon cream of tartar MOCHA CREAM FILLING: 1 cup whipping cream 1/2 cup confectioners' sugar 1 1/2 teaspoons instant coffee granules MOCHA BUTTERCREAM FROSTING: 1/3 cup butter, softened 1/3 cup baking cocoa 2 cups confectioners' sugar 1 1/2 teaspoons vanilla extract 1 tablespoon brewed coffee 2 tablespoons milk Line a 15-in. x 10-in. x 1-in. baking pan with parchment paper; grease the paper. Place egg whites in a small mixing bowl; let stand at room
temperature for 30 minutes. In a large mixing bowl, beat egg yolks on high until light and fluffy. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Combine flour, cocoa and salt; gradually add to egg yolk mixture until blended. Beat egg whites on medium until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining sugar, beating on high until stiff peaks form. Stir a fourth into chocolate mixture. Fold in remaining egg whites until no streaks remain. Spread batter evenly in prepared pan. Bake at 350 degrees F for 12-15 minutes or until cake springs back (do not overbake). Cool for 5 minutes; invert onto a linen towel dusted with confectioners' sugar. Peel off parchment paper. Roll up in the towel, starting with a short side. Cool on a wire rack. In a mixing bowl, beat cream until it begins to thicken. Add sugar and coffee granules. Beat until stiff peaks form; chill. Unroll cooled cake; spread filling to within 1/2 in. of edges. Roll up again. Place on serving platter; chill. In a mixing bowl, beat frosting ingredients until smooth. Frost cake. Using a fork, make lines resembling tree bark.
Decadent Chocolate Chunk Cheesecake
18 OREO Chocolate Sandwich Cookies, crushed 1/4 cup butter, melted 3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened 3/4 cup sugar 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream 3 eggs 12 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate, divided 1/2 cup whipping cream Preheat oven to 350 degrees F if using a 9-in. silver springform pan (or to 325 degrees F if using a 9-in. dark nonstick springform pan.) Combine crumbs and butter. Press firmly onto bottom of pan Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Chop 8 of the squares of chocolate; stir into batter. Pour over crust. Bake 45 to 50 min. or until center is almost set. Run knife or metal spatula around side of pan to loosen cake. Cool completely. Chop remaining 4 squares of chocolate. Bring cream to simmer in small
saucepan on low heat. Remove from heat. Add chocolate; stir until completely melted. Cool slightly. Pour over cheesecake. Refrigerate at least 3 hours or overnight. Remove side of pan before serving.
1/2 cup white sugar 1/2 cup butter 1 egg 1 cup molasses 2 1/2 cups all-purpose flour 1 1/2 teaspoons baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground cloves 1 cup hot water Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch square pan. Cream together the sugar and butter or margarine. Add egg, and beat well. Mix in the molasses. Sift together the flour, baking soda, salt, cinnamon, ginger and clove. Add dry ingredients to the creamed mixture; add the hot water, and mix well. Pour batter into pan and bake for one hour. Allow to cool in pan and serve.
2 baked 9-inch round white cake layers, cooled 2 cups boiling water
Christmas Poke Cake
1 pkg. (4 serving size) JELL-O Brand Gelatin, any red flavor 1 pkg. (4 serving size) JELL-O Brand Lime Flavor Gelatin 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
Place cake layers, top sides up, in 2 clean 9-inch round cake pans. Pierce layers with large fork at 1/2-inch intervals. Stir 1 cup of the boiling water into each flavor of dry gelatin mix in separate bowls at least 2 minutes until completely dissolved. Carefully pour red gelatin over 1 cake layer and lime gelatin over second cake layer. Refrigerate 3 hours. Dip 1 cake pan in warm water 10 seconds; unmold onto serving plate. Spread with about 1 cup of the whipped topping. Unmold second cake layer; carefully place on first cake layer. Frost top and side of cake with remaining whipped topping. Refrigerate at least 1 hour or until ready to serve. Decorate with fresh raspberries, if desired. Store leftover cake in refrigerator.
1 (18.25 ounce) package chocolate cake mix 1 quart vanilla ice cream, slightly softened 1/2 cup mint chocolate chips 1/2 cup light corn syrup 1 tablespoon whipping cream 1/2 teaspoon vanilla extract
Ice Cream Tunnel Cake
Prepare cake mix according to package directions. Pour batter into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Cool completely. Slice top fourth off cake; set aside. Using a sharp knife, carefully hollow out bottom, leaving a 1-in. shell (save removed cake for another use). Place cake shell in freezer for 1 hour. Fill tunnel with ice cream; replace cake top. Cover and freeze for at least 6 hours. Just before serving, melt chips and corn syrup in a microwave; stir until smooth. Stir in cream and vanilla. Spoon over cake
4 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate 1/2 cup butter 1 cup powdered sugar 2 eggs 2 egg yolks 6 tablespoons flour 1/2 cup thawed COOL WHIP Whipped Topping
Molten Chocolate Cakes
Preheat oven to 425 degrees F. Butter 4 (3/4-cup) custard cups or souffle dishes. Place on baking sheet. Microwave chocolate and 1/2 cup butter in large microwavable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour. Divide batter between prepared custard cups. Bake 13 to 14 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately each topped with 1 Tbsp. of whipped topping
Though I'm more of a cake person, I do enjoy a nice pie.
1 unbaked 9-inch (4-cup volume) deep-dish pie shell 2 large eggs 1/2 cup all-purpose flour 1/2 cup granulated sugar 1/2 cup packed brown sugar 3/4 cup (1 1/2 sticks) butter, softened 1 cup (6 oz.)
NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
Toll House Pie
Sweetened whipped cream or ice cream (optional)
PREHEAT oven to 325° F. BEAT eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell. BAKE for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream, if desired.
18 graham crackers 30 marshmallows 1/2 cup milk
Chocolate Chip Pie II
4 tablespoons butter
1 cup whipped cream 1/2 teaspoon vanilla extract 2 (1 ounce) squares unsweetened chocolate
Roll graham crackers to fine crumbs; there should be about 1 cup. Melt the butter or margarine, and combine with the crumbs. Pat into 9 inch pie plate. Chill. Heat 24 to 30 large marshmallows slowly in the milk. Cool. Fold in whipped cream, vanilla and grated bitter chocolate. Pour filling into crust, and refrigerate l hour.
Christmas Eclair Pie
PASTRY 1/2 cup butter 1 cup water 1 cup all-purpose flour 3 eggs FILLING 1 pint heavy cream, whipped 2 (3.4 ounce) packages instant vanilla pudding mix 2 1/2 cups milk FROSTING 1 (16 ounce) container prepared chocolate frosting 1 cup heavy cream, whipped Preheat oven to 400 degrees F (200 degrees C). Grease and flour a pizza pan. Grease the bottom of a small glass bowl and place in center of pan. In a small saucepan over medium heat, combine butter and water; bring to a boil. Remove from heat and stir in flour, stirring until thickened. Stir in eggs, one at a time, stirring well after each. Pour batter around bowl, forming a ring. Bake in preheated oven for 40 minutes. Turn off the heat and allow pastry to rise another 15 minutes. Do not open the oven door while pastry is rising. After the 15 minutes,
remove pastry from oven and cool completely. Cut through the pastry horizontally, making a bottom and a top. Beat together the milk and pudding mix. Stir pudding mixture into whipped cream and beat until thick. Spread filling in pastry bottom, and then replace pastry top. Heat the prepared chocolate frosting for a few seconds in the microwave, to make it pourable. Pour over filled pastry, letting it drip down the sides. If desired, pipe dots of whipped cream on top
Coconut Banana Chocolate Cream Pie
1 1/3 cups cold water 2/3 cup nonfat dry milk powder 1 (1.4 ounce) package sugar-free instant chocolate pudding mix 1 cup reduced-fat whipped topping, divided 1/2 teaspoon coconut extract, divided 2 medium ripe bananas, cut into 1/4-inch slices 1 chocolate crumb crust (9 inches) 1 tablespoon flaked coconut, toasted
In a bowl, stir water and milk powder until powder is dissolved. Add pudding mix; whisk for 1-2 minutes or until thickened. Fold in 1/4 cup whipped topping and 1/4 teaspoon extract. Layer banana slices in the crust; top with pudding mixture. Cover and refrigerate. Combine remaining whipped topping and extract; spread over pudding. Sprinkle with coconut. Cover and refrigerate for at least 1 hour before serving.
Melt In Your Mouth Pie
1 (14 ounce) can sweetened condensed milk 1/3 cup lemon juice 1/3 cup flaked coconut 1/3 cup chopped nuts 1 (8 ounce) can crushed pineapple, drained 1 (12 ounce) container frozen whipped topping, thawed 1 (10 inch) pie crust, baked and cooled
Gently combine the sweetened condensed milk, lemon juice, coconut, chopped nuts and drained crushed pineapple. Fold in the whipped topping. Pour batter into the prepared pie shell(s). Refrigerate for several hours before serving.
Old-Fashioned Chocolate Pie
1/2 cup water 1 1/2 (1 ounce) squares unsweetened chocolate 1/4 cup butter or margarine 2/3 cup sugar 1 1/2 teaspoons vanilla extract FILLING: 1/4 cup shortening 3/4 cup sugar 1 egg 1 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup milk 1 (9 inch) unbaked pastry shell 2 tablespoons chopped nuts In a saucepan, bring water, chocolate and butter to a boil; boil for 1 minute. Remove from the heat; add sugar and vanilla. Set aside. In a mixing bowl, cream shortening and sugar until light and fluffy. Add egg; beat well. Combine flour, baking powder and salt; add to creamed
mixture alternately with milk. Pour into pastry shell. Carefully pour reserved chocolate mixture over filling. Sprinkle with nuts if desired. Cover edges of pastry with foil. Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean.
1/2 cup water 1 1/2 (1 ounce) squares unsweetened chocolate 1/4 cup butter or margarine 2/3 cup sugar 1 1/2 teaspoons vanilla extract FILLING: 1/4 cup shortening 3/4 cup sugar 1 egg 1 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup milk 1 (9 inch) unbaked pastry shell 2 tablespoons chopped nuts 2 egg whites 1/8 teaspoon salt 1/8 teaspoon cream of tartar 1/2 cup sugar
2 peppermint candy canes, crushed
In a mixing bowl, beat egg whites until foamy. Sprinkle with salt and cream of tartar; beat until soft peaks form. Gradually add sugar, beating until stiff peaks form, about 7 minutes. Drop by teaspoonfuls onto ungreased foil or paper-lined baking sheets; sprinkle with the crushed candy. Bake at 225 degrees F for 1-1/2 hours. Turn off heat; leave cookies in the oven with the door ajar for at least 1 hour or until cool. Store in an airtight container.
White Christmas Pie
1 (.25 ounce) package unflavored gelatin 1/4 cup cold water 1 cup white sugar 4 tablespoons all-purpose flour 1/2 teaspoon salt 1 1/2 cups milk 3/4 teaspoon vanilla extract 1 cup flaked coconut 1/2 cup heavy whipping cream 3 egg whites 1/4 teaspoon cream of tartar 1 (9 inch) pie crust, baked 2 tablespoons flaked coconut Soften gelatin in cold water.
Combine 1/2 cup sugar, flour, and salt in a saucepan. Gradually stir in milk. Cook over low heat, stirring until it boils. Boil for 1 minute, and remove from heat. Transfer to a large bowl. Stir in softened gelatin. When partially set, beat with a rotary mixer until smooth. Blend in
vanilla and 1 cup coconut. Whip the cream until stiff. Gently fold into coconut mixture. In a clean bowl, beat egg whites until frothy. Beat in cream of tartar and 1/2 cup sugar. Continue beating until egg whites form stiff peaks. Fold into coconut mixture. Pile filling into cooled pie shell. Sprinkle with additional coconut. Chill for 2 hours.
Ahhhh! Whether it's warm hot cocoa on a cold winter night or it's a nice cider at a party, drinks are an important part of life during Christmas time (and all the time!)!
Candy Cane Cocoa
4 cups milk 3 (1 ounce) squares semisweet chocolate, chopped 4 peppermint candy canes, crushed 1 cup whipped cream 4 small peppermint candy canes
In a saucepan, heat milk until hot, but not boiling. Whisk in the chocolate and the crushed peppermint candies until melted and smooth. Pour hot cocoa into four mugs, and garnish with whipped cream. Serve each with a candy cane stirring stick.
Creamy Hot Cocoa
1/3 cup unsweetened cocoa powder 3/4 cup white sugar 1 pinch salt 1/3 cup boiling water 3 1/2 cups milk 3/4 teaspoon vanilla extract 1/2 cup half-and-half cream
Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn't scorch. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature.
White-Hot Hot Cocoa
3 1/4 cups milk 6 ounces white chocolate, chopped 1 egg, beaten 1/4 teaspoon cayenne pepper 1/2 teaspoon ground cinnamon
Place the white chocolate in a medium metal bowl over a pan of barely simmering water, or in the top half of a double boiler. Allow the chocolate to melt, stirring occasionally until smooth. Stir in cayenne pepper and cinnamon. Whisk in the egg until smooth. Gradually whisk in one cup of the milk until completely incorporated, about 2 minutes. Gradually whisk in remaining milk, and heat until hot, but not simmering. You do not want a skin to form on top of the milk. It will be ready to drink when either the taste of the cayenne is masked by the temperature of the milk (the spiciness of the pepper will remain), or when the hot chocolate is at your desired temperature. Ladle the hot chocolate into mugs and garnish with a sprinkle of cinnamon.
Snow Flake Cocoa
2 cups whipping cream 6 cups milk 1 teaspoon vanilla 1 (12 ounce) package white chocolate chips Garnish: Whipped cream Candy canes Stir together the whipping cream, milk, vanilla, and white chocolate chips in a slow cooker. Cover and cook on low for 2 to 2 1/2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Stir again before serving. Garnish with whipped cream and candy canes, as desired.
2 1/2 cups milk 4 cups eggnog
Eggnog Hot Cocoa
12 ounces bittersweet chocolate chips
1 teaspoon vanilla extract 1/4 cup coffee flavored liqueur (optional) whipped cream (optional) 8 cinnamon sticks, garnish
In a medium saucepan, melt chocolate in milk over medium-low heat. Remove from heat, and let stand for 2 minutes. Whisk the chocolate until melted and smooth. Stir in the eggnog, and heat gently over low heat until very warm but not boiling. Remove from heat, and stir in the vanilla and coffee liqueur. Pour into mugs, and serve with whipped cream and a cinnamon stick garnish.
1/2 cup semisweet chocolate chips 1/2 cup milk 1/4 teaspoon ground cinnamon 1 dash hot chili powder
Triple Rush Hot Chocolate
1 teaspoon instant coffee granules 1/2 cup cold milk
Combine the chocolate chips and milk in a glass or plastic dish, and microwave on high, stirring every 20 to 30 seconds, until melted and smooth. Mix in the coffee, cinnamon, and hot chili powder until the instant coffee has dissolved. Stir in the cold milk. Strain into 2 mugs. Thin with additional milk, if desired.
8 teaspoons sugar 4 cups milk
Fluffy Hot Cocoa
4 teaspoons baking cocoa
1 1/2 cups miniature marshmallows 1 teaspoon vanilla extract
In a saucepan, combine the first four ingredients. Cook and stir over medium heat until the marshmallows are melted, about 8 minutes. Remove from the heat; stir in vanilla. Ladle into mugs.
Candy and Fudge
Seriously, who doesn't like candy and fudge?
1 cup butter 2 cups flour 1 tsp vanilla 1 cup firmly packed brown sugar 1 egg yolk 8 oz semi-sweet chocolate morsels 1/2 cup finely chopped walnuts or pistachios Preheat oven to 350F. Use a food processor or mixer to combine butter, flour, vanilla, brown sugar and egg yolk. Press into an ungreased 10x15-inch pan. Bake 15 minutes. Remove from the oven; sprinkle with chips. Let stand several minutes to melt the chocolate; spread chocolate evenly over the surface. Sprinkle with nuts. Cover with a piece of waxed paper; press gently to make nuts adhere. Score into bars while still warm; chill to harden chocolate. For added flavor, melt 1 cup chocolate chip with 1 cup butterscotch chip and spread on top.
1 cup butter or margarine, softened 1 cup sugar 1 egg 2 cups all-purpose flour 1 teaspoon ground cinnamon 1 cup chopped pecans or walnuts
English Toffee Squares
Preheat oven to 275F. In large bowl with an electric mixer, beat butter and sugar until creamy. Separate egg, then beat yolk into butter mixture; cover and reserve the egg white. In another bowl, stir together flour and cinnamon; add to butter mixture. With your hands, spread dough evenly over bottom of a greased 10 by 15-inch rimmed baking pan. Beat egg white lightly, then brush over dough to cover evenly. Sprinkle pecans over top; press in lightly. Bake for 1 hour or until firm when lightly touched. While still hot, cut into 1/2-inch squares. Let cool in pan on a rack. Store airtight.
7 quarts plain popped popcorn 2 cups brown sugar 1/2 cup light corn syrup 1 teaspoon salt 1 cup margarine 1/2 teaspoon baking soda 1 teaspoon vanilla extract
2 cups dry roasted peanuts (optional)
Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside. Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly. Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated.
Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.
1 cup white sugar 1/2 cup light corn syrup 1/4 teaspoon salt 1/4 cup water 1 cup peanuts
2 tablespoons butter, softened 1 teaspoon baking soda
Grease a large cookie sheet. Set aside. In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads. Remove from heat; immediately stir in butter or margarine and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14x12 inches; cool. Snap candy into pieces.
3 cups semi-sweet chocolate chips Dash salt 1 1/2 teaspoons vanilla extract
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
In heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk and salt. Remove from heat; stir in nuts (optional) and vanilla. Spread evenly into wax-paper-lined 8- or 9-inch square pan. Chill 2 hours or until firm. Lift fudge out of pan and place onto cutting board; peel off paper and cut into squares. Store covered in refrigerator.
Peanut Butter Fudge
3 cups granulated sugar 1/2 cup butter or margarine 2/3 cup Evaporated Milk 1 2/3 cups creamy peanut butter 1 (7 ounce) jar marshmallow creme 1 teaspoon vanilla Line a 13 x 9 x 2-inch pan with aluminum foil and then spray with a nostick cooking spray. Combine sugar, butter and milk in large saucepan, stirring constantly on medium heat, until mixture comes to a boil. Boil 5 minutes, stirring constantly. Remove from heat. Add peanut butter. Stir until well blended. Add marshmallow creme and vanilla. Beat until well blended. Spread in prepared pan. Cool. Cut into candy-sized pieces. Store in covered container.
The perfect morning snack.
Bread Machine Breads
2 cups all-purpose flour
1 teaspoon baking powder 1/2 teaspoon baking soda 3/4 cup white sugar 3 tablespoons vegetable oil 2 eggs 2 bananas, peeled and halved lengthwise Place ingredients in the pan of the bread machine Select the Dough setting, and press Start. Mix the bread for 3 to 5 minutes until the bananas are mashed and all ingredients are thoroughly combined. If necessary, use a rubber spatula to push the dough from the sides of the bread pan. When 3 to 5 minutes have passed on the clock display, press Stop. Do not continue mixing. Smooth out the top of the loaf with the rubber spatula.. Select the Bake setting, and press Start. The Bake cycle time may vary with machines, but should be about 50 minutes. To test the bread for doneness, insert a toothpick into the center top. Remove the toothpick. If the bread is done, the toothpick will come out clean. If there is dough on the toothpick, reset the machine on Bake and
continue to bake an additional 10 to 15 minutes. Test again with the toothpick to assure the bread is completely baked. Remove the pan from the machine, but allow the bread to remain in the pan for 10 minutes. Remove the bread to cool completely on a wire rack.
1 1/2 cups water 4 1/4 cups bread flour 3 tablespoons sugar 2 tablespoons dry milk 1 1/2 teaspoons salt 2 tablespoons butter
2 teaspoons active dry yeast Select Basic setting. Add ingredients to the pan according to manufacturer's instructions. When baking cycle ends, remove bread and place on a rack. Let cool to room temperature before slicing
1 1/3 cups milk 1/4 cup water
2 tablespoons honey or sugar 4 teaspoons margarine or butter 2 cups whole wheat flour 2 cups bread flour 1 teaspoon salt 1 1/4 active dry yeast Add ingredients according to manufacturer's instructions. Select Basic cycle. When baking cycle has ended, let cool to room temperature before slicing.
1 cup plus 2 tablespoons water
1/2 cup unsweetened cocoa powder 2 1/2 teaspoons active dry yeast 3 cups bread flour 3/4 cup sugar 1 1/2 teaspoons salt 2 tablespoons oil 1 egg 1 egg yolk Bring the water to a boil. Add the cocoa and stir until completely dissolved. Let cool to room temperature. Add the cocoa and all remaining ingredients except the nuts in the order suggested by your manual. Select raisin bread setting. Start. Add the nuts at the beeper.
1 1/8 cups milk
2 tbsp butter or margarine 1 egg 1 tsp vanilla extract 1/4 cup sugar 1 tsp salt 4 cup flour 2 tsp yeast Additional: 6 tbsp butter, melted 1 cup finely chopped nuts Remove dough from the machine when the dough cycle completes. Form into 1 inch balls, then roll them first in the melted butter and then in the chopped nuts. Placed balls in a greased tube pan or bundt pan. Cover and let rise for about 1 hour. Bake in a preheated 350° oven for 30 to 35 minutes.
Home Made Breads
2 eggs 2/3 cup sugar 1 cup mashed bananas
1 3/4 cups all-purpose flour 3 teaspoons baking powder 1/2 teaspoon salt 1 cup mixed candied fruit 1/2 cup raisins 1/2 cup chopped walnuts In a mixing bowl, beat eggs and sugar. Add bananas; mix well. Combine the flour, baking powder and salt; gradually add to egg mixture. Fold in fruit, raisins and walnuts. Transfer to three greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350 degrees F for 30-35 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
1 cup sugar 2 eggs
Chocolate Chip Banana Bread
1/2 cup shortening
2 teaspoons vanilla extract 2 bananas, mashed 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup semisweet chocolate chips In a mixing bowl, cream sugar and shortening. Beat in eggs, vanilla and bananas until thoroughly blended. Combine flour, baking soda and salt; add to creamed mixture and stir just until combined. Fold in chocolate chips. Spoon into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees F for 60-70 minutes or until the bread tests done with a wooden pick. Cool in pan for 10 minutes before removing to a wire rack to cool completely.
Danielle's Christmas Dessert Cookbook
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