During the Christmas Season I always seem to go back to more nostalgic, old fashioned recipes.Things my Mom passed down to us or recipes I have learned from friends or from my favorite vintage cookbooks. I just love making these recipes every year! There is just something special about old time recipes, like snippets of history and a peek into the past. Or having fun updating a recipe from long ago, by changing a few things to make it just as delicious, however saving time and clean up. Many of these recipes are also perfect for holiday parties, for family and friends, hostess gifts, coworkers, gift bags etc. Nothing warms the heart more then a tray of sweet goodies! Happy Holidays!
Peppermint Fudge-
1 1/2 teaspoons butter, softened
2 ounces cream cheese, softened
2 cups confectioners' sugar
3 tablespoons baking cocoa
1 teaspoon milk
1/2 teaspoon vanilla extract
1/4 cup chopped nuts
Peppermint Layer:
2 ounces cream cheese, softened
2 cups confectioners' sugar
1 1/2 teaspoons milk
1/2 teaspoon peppermint extract
1/4 cup crushed peppermint candy
Line the bottom and the sides of an 8-in x 4-inch loaf pan with foil. Grease foil with 1 1/2 teaspoons butter; set aside.In a small bowl , beat cream cheese until creamy.Gradually beat in confectioners' sugar, cocoa , milk and vanilla until smooth. Stir in nuts. Spread into prepared pan. Chill for 1 hour or until firm. For the peppermint layer, beat cream cheese in a small bowl until creamy. Gradually beat in confectioners' sugar, milk and extract until smooth. Stir in peppermint candy. Spread evenly over chocolate layer. Chill for 1 hour or until firm.Using foil , lift fudge from pan. Gently peel off foil. Cut into squares.
Chewy Coconut Macaroons-
2 1/2 cups flaked coconut
3/4 cup all purpose flour
1/8 teaspoon salt
1 can (14 ounces) fat free sweetened condensed milk
1 1/2 teaspoons almond extract
In a bowl, toss together the coconut, flour and salt. Stir in sweetened condensed milk and almond extract until blended.( mixture will be thick and sticky.)Drop by rounded teaspoonfuls 3 inch apart on baking sheets lightly coat with cooking spray. Bake at 300'F for 18-22 minutes or until edges are lightly browned . Cool for 2 minutes before removing to wire racks. Store in a airtight container, So yummy!
Rocky Road Fudge-
4 -41/2 -ounce milk chocolate bars
3 cups miniature marshmallows
3/4 cup coarsely chopped walnuts
Partially melt chocolate bars in microwave; remove beat until smooth. Stir in marshmallows and nuts. Spread in a buttered 8x8x2 inch pan. Chill - Cut when firm.
Penuche- (Rich and creamy brown sugar fudge)
1 1/2 cups granulated sugar
1 cup brown sugar
1/3 cup light cream
1/3 cup milk
2 tablespoons butter or margarine
1 teaspoon good vanilla
1/2 cup chopped pecan's
Butter sides of heavy 2 quart saucepan. In it combine sugars, cream, milk, and butter.
Cook over medium heat, stirring constantly, till sugars dissolve and mixture comes to boiling. Then cook to soft ball stage (238'), stirring only if necessary.Immediately remove from heat and cool to lukewarm(110') without stirring. Add vanilla ,beat vigorously till fudge becomes very thick and starts to lose it's gloss. Quickly stir in nuts and spread in buttered shallow pan or small platter, score in squares while warm; cut when cool and firm.
*Helpful Tip*When making any kind of fudge or candy I like to always use a candy thermometer. I have also learned by trail and error while making fudge, to always make sure the granulated sugar is totally dissolved or it will give the fudge a grainy texture. And you can't fix it after that point.
~ This next recipe is a new take on my Family's Classic Holiday favorite, Cherry Cheesecake.
White Chocolate Cherry Pie-
1 1/2 cups chocolate graham cracker crumbs
3 tablespoons sugar 1/2 cup butter, melted
6 (1 ounces) squares white chocolate
3 tablespoons heavy whipping cream
2 (8 ounce) packages cream cheese, softened
1/2 cup confectioners' sugar
1 (21 ounce)can cherry pie filling
Preheat oven to 350'F, in a medium bowl, combine cracker crumbs and sugar. Add butter, stirring to combine. Press mixture into bottom and up sides of a 9 inch deep dish pie plate. Bake for 5 minutes. Cool Completely. In a medium bowl , combine white chocolate and cream. Microwave on high in 30- second intervals, stirring between each, until chocolate is melted and smooth; cool for 10 minutes. Add cream cheese, and beat at low speed with an electric mixer until smooth. Beat in confectioners' sugar until smooth. Spoon mixture into prepared crust; chill for 2 hours. Just before serving, spoon pie filling evenly over white chocolate mixture. Cut into wedges to serve. So Decadent and Delicious!
1 1/2 teaspoons plus 2 cups butter, softened, divided
2 cups sugar
1/3 cup water
2 tablespoons light corn syrup
1 package (11-1/2 ounces) milk chocolate chips
1 cup finely chopped almonds, toasted
Line the bottom and sides of a 15-in. x 10 in.-x 1 inch pan with foil . Grease the foil with 1 1/2 teaspoons butter; set aside. In a large heavy saucepan, melt remaining butter. Add sugar, water, and the corn syrup. Cook and stir over medium heat until a candy thermometer reads 290'(soft-cracked stage).
Pour into prepared pan. Cool for 4 minutes. Sprinkle with chocolate chips; let stand for 3 minutes. Spread melted chocolate evenly over candy. Sprinkle with almonds; press down lightly. Cool until chocolate is firm. Break into bite size pieces. Store in airtight containers.
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