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 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.
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
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.
2 c. sugar
lemon juice from lemons
Mix together and pour over hot bread. Makes 4 regular loaves.