Monday, December 15, 2008

Christmas Goodies

I just thought I'd share some recipes for the goodies that I make every year. Sometimes I try a new recipe here or there, but these ones always make the cut!

Connie's Peppermint Bark

2 or 3 bags of milk chocolate chips
2 or 3 bags of white chocolate chips or vanilla melting bars
red starlight mints or peppermint candy canes, enough to make 1 cup when crushed
1/2 tsp. peppermint extract

Melt the milk chips in the microwave for 1 to 1.5 minutes, stirring every 30 seconds. When melted, spread on a jelly roll pan lined with parchment paper. Put in the fridge and let harden, about 30-45 minutes. Melt white chips the same way. When melted, add crushed candy and stir. Add about 1/2 tsp. of peppermint or however much you want, to taste. Spread on hard milk chocolate and refrigerate until hard. Break into pieces with butter knife. Store in airtight container in a cool place.

Sugar Molasses Cookies (similar to Paradise Bakery's Ginger Molasses Cookies, but better!)

1 1/2 c. shortening
2 cups sugar
1/2 c. molasses
2 eggs
2 tsp. cinnamon
1 tsp. ginger
4 cups flour
2 tsp. baking soda

Melt the shortening in a saucepan and let cool. Set aside. Cream eggs, sugar and molasses. Add remaining ingredients, then melted shortening. Store dough in the fridge 1-2 hours. Roll dough into about 1.5 inch balls. Roll into sugar. Cook on lightly greased cookie sheet for 10 minutes at 350 degrees. Don't overcook! These are supposed to be chewy, not crunchy.

Spiced Pecans

2 1/2 c. pecans
1 large egg white, beaten in a small bowl

Add pecans to egg white. In a separate bowl, mix:

1/4 c. sugar
2 tsp. cinnamon
1/4 tsp. allspice
1/2 tsp. salt

Mix dry ingredients. Pour coated pecans into dry ingredients and coat. Spread out and bake on a jelly roll pan lined with parchment paper. Bake 30 minutes at 350 degrees. Slide paper onto counter to cool. Store in airtight container. Great on salads or as a snack.

Lemon Bread (you can 1/2 this recipe)

2 c. shortening
4 cups sugar
6 eggs
2 1/4 c. milk
6 c. flour
1 Tbs. salt
1 Tbs. baking powder
4 lemon rinds, grated

Mix in order given. Pour into loaf tins. Bake for 50-55 minutes at 300 degrees.

Topping:
2 c. sugar
lemon juice from lemons

Mix together and pour over hot bread. Makes 4 regular loaves.

5 comments:

  1. I love those nuts in salads! I'd forgotten about them. I haven't made them for a while... I'll have to try your lemon bread. The glaze sounds like it would make it extra yummy.

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  2. Connie- somehow I missed the link to your craft blog until now but it is pretty cool. I have been looking and looking for something to give to our neighbors for Christmas and I think your nut recipe is the winner. I am excited to add this to one of my frequently visited blogs.

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  3. I just made your peppermint bark and it was a huge hit! I used milk choc chips like you suggested and vanilla almond bark for the top because that's what I already had on hand. I have learned the hard way that you can't add any liquid to melted almond bark or it clumps up, so I didn't add the peppermint extract to it. Next time, I'll use real vanilla chips so I can add the extract successfully!

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  4. Hi! I have a peppermint bark recipe that is very similar. I make candy for gifts every year. that lemon bread does sound good!

    Amanda

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  5. the lemon bread was YUMMY! Thanks for sharing.

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