1. food and drink
2. desserts and baking

Favorite
Holiday Recipes
A Real Food for Real People Publication
ISSN#1528-9621
(c)2002, 2009 Kaylin White/Real Food for Real People
Index
Introduction
3
Wonderful Fudge
29
Mailing Food Mixes
3
English Toffee
30
Christmas Mice
4
White Hot Chocolate
31
After-Thanksgiving Dinner
6
Chocolate Bon Bons
32
All Purpose Mix
7
Snowflake Pretzel Treats
33
Velveeta Fudge
8
Hot Wassail
34
Sugar Cookie Suckers
9
Spiced Cider
34
Gift Sized Gourmet Cookie MIx
10
Apple Mulling Spice
35
Yule Log
11
Egg-free Eggnog
36
Cinnamon Pancake Mix in a Jar
12
Hot Cocoa Mix
36
Jiminy Cricket Cookie Suckers
13
Raspberry Cream Puffs
37
Filled Cookies
14
Fool’s Toffee
38
Holiday Cookies
15
Lemon Squares
39
Red’s Holiday Muffin Mix
16
Chocolate Clay
40
Holiday Brownie Buttons
17
Vanilla Fudge
41
Chocolate Mint Pinwheels
18
Butter Pecan Fudge
42
Cookie Crumb Crust
19
Irish Cream Caramels
43
Chocolate Spoons
20
Pumpkin Mousse
44
Cinnamon Candied Spoons
22
Christmas Special Fruitcake
44
Potpourri Gel Jars
23
Cathedral Cookies
45
Classic Salt Dough Ornaments
25
Jack Daniel’s Balls
45
No Bake Dough Ornaments
26
Fondant
46
Cinnamon Dough Ornaments #1
27
Holiday Mints
47
Cinnamon Dough Ornaments #2
28
Grandma Vesta’s Dressing
48
Introduction:
I have been asked for years now, to put together a holiday collection. I
wanted this collection to be special- not just another holiday recipe
collection, and so I have very carefully chosen the recipes which are
included in this collection. These recipes are a combination of family
heirlooms, original recipes, and favorites of my family and friends. It is
my holiday wish to you, that you and yours enjoy these recipes as much
as we have.
Mailing Food Mixes
Mailing treats and mixes can be challengingespecially when mailing them to locations outside of
your country! Many times, it is wise to limit the
size of your package to 2 pounds or less. An
excellent packing filler, is always popcorn- and it is much less expensive
than the Styrofoam puffs. Plastic jars mail more safely than glass
jars. Disposable plastic containers or zip baggies are always nice
choices as well. Last, decorate a large 10 x 13 inch or larger envelope in
which to put your mix-in-a-zip baggie. These are thin, light, a pleasure to
look at and ship well- this also saves wrapping the gift!
Christmas Mice
8 ounces Dipping Chocolate - or Almond Bark
24 large Maraschino Cherries - with stems
24 roasted Peanuts or 48 sliced almonds
24 Hershey's Kisses candies - un-wrapped
Round Candy Sprinkles
tweezers
Line two baking sheets with waxed paper, then set aside.
Remove cherries from jar/juice, and drain well on paper towels, making
sure stem stays firmly attached to each cherry. Set aside.
Carefully separate peanut halves from each other, making sure not to
break the individual halves- place these in a small bowl and set aside.
In a microwave safe bowl, melt dipping chocolate or almond bark in
microwave oven, on low heat, stirring frequently to dissolve lumps. Place
bowl of melted chocolate on your work surface (I prefer the kitchen table
for this), and arrange other ingredients, and baking sheets on work
surface so they are all within easy reach.
(continued next page)
Now you are ready to dip your
mouse bodies! Take a cherry by the
stem, and dip into melted chocolate,
covering entire cherry and stem.
Carefully lay dipped cherry onto
waxed paper lined baking sheet, so
stem (tail) turns upward. Place one
unwrapped Hershey's Kiss, flat side
next to the 'body' so it forms a head
for your mouse. Hold it in place
until chocolate is set enough to hold
by itself. Add two peanut half or
sliced almond 'ears' by cementing
them on with small dots of melted
chocolate- then using tweezers and
round candy sprinkles, add a tiny
nose to the pointed end of the head, and place eyes in appropriate area,
also cementing with melted chocolate. (A toothpick is handy to use for
adding chocolate 'cement').
You now have one Christmas Mouse
completed! Repeat process until all 24 mice are assembled.
Store mice in re-shaped paper cup cake liners, in a cool, dry place - do
not refrigerate because this will cause the mice to get white streaks.
After Thanksgiving Dinner
2 ½ cups Turkey Gravy
3 cups Turkey - cooked & cubed
1 ½ cups Peas - frozen
1 ½ cups Mushrooms - sliced
1/4 cup Water
2 Tbsp. Parsley, chopped - divided
2 1/4 cups Bisquick® baking mix -- (or All Purpose Mix)
1/4 tsp. Black Pepper - freshly ground
5/8 cup Milk
Preheat oven to 450 degrees Fahrenheit. In a large saucepan, combine
gravy, turkey, peas, mushrooms, water, 1 tablespoon of the parsley and
½ teaspoon of the poultry seasoning. Stir occasionally over medium-low
heat until mixture comes to a boil. Meanwhile, in bowl combine the baking
mix, the remaining parsley and poultry seasoning, the pepper and milk; mix
just to blend thoroughly. Pour turkey mixture into shallow 2-quart
casserole or 9-inch square baking dish. Top with baking mix mixture,
dropping with spoon in six equal mounds. Place on baking sheet and bake
about 20 minutes until turkey mixture is bubbly and topping is golden
brown.
*To freeze for later use, do not top with dough mixture.
tightly covered, labeled container for 3 - 6 months.
Freeze in
When ready to serve, thaw overnight in refrigerator. Heat meat mixture
in large saucepan until mixture comes to a boil. Meanwhile, in bowl combine
the baking mix, the remaining parsley and poultry seasoning, the pepper
and milk; mix just to blend thoroughly.
Pour turkey mixture into shallow 2quart casserole or 9-inch square
baking dish. Top with baking mixture,
dropping with spoon in six equal
mounds. Place on baking sheet and bake
about 20 minutes until turkey mixture
is bubbly and topping is golden brown.
AllAll-Purpose Mix
10 cups Flour
1 ½ tsp. Baking Soda
1 ½ Tbsp. Baking Powder
1 3/4 cups Powdered Milk
3 tsp. Cream of Tartar
2 ½ cups Vegetable Shortening
In a large bowl, sift together all dry ingredients. Blend well. With butter
knives or a pastry blender, cut in the shortening until evenly distributed.
Mixture will be rough in texture. Put into an airtight container or large
zip baggies. Label. Store in a cool, dry place.
Use within 10—12 weeks. Makes about 14 cups of ALL PURPOSE MIX.
Variation: Use 5 cups all-purpose flour and 5 cups whole wheat flour
instead of 10 cups all-purpose flour. Increase baking powder to 4
tablespoons.
Note: If you are using ALL PURPOSE MIX at high altitudes, add ½ cup
flour when making mix.
You can use ALL PURPOSE MIX with any recipe you may already have
for ‘Bisquick'!
Velveeta Fudge
1 pound Butter or Margarine
1 pound Velveeta brand cheese
4 pounds Powdered Sugar
1 cup Cocoa - powdered, unsweetened
2 tsp. Vanilla
1 dash Salt
1 cup Walnuts - chopped (optional)
Melt cheese and butter or margarine together in medium sized saucepan
on medium-low heat. Remove from heat and add vanilla. Mix well. Mix
powdered sugar and cocoa in a large mixing bowl until blended well. Add
melted mixture to sugar/cocoa mixture and mix until completely blended.
Work nuts into dough, and spread evenly in 2 (9"x13") pans. Cool and
cut into 1 inch squares. (1 square = 1 serving)
Yield: 6 to 6 ½ pounds candy.
NOTES : This fudge is one of the very best!!! No one ever guesses it is
made from cheese, and folks who do not like chocolate even like it!
Sugar Cookie 'Suckers'
2/3 cup Vegetable Shortening
3/4 cup Sugar
1 1/4 Tbsp. Milk
1 tsp. Vanilla
1 Egg
2 cups Flour
1 ½ tsp. Baking Powder
1/4 tsp. Salt
24 Flat Popsicle Sticks -- wooden
Assorted decorations -- choc.
raisins, etc.
chips, candy,
Cream vegetable shortening, sugar, milk and vanilla in large bowl with an
electric mixer until well blended. Add egg and mix well. Combine flour,
baking powder and salt in another bowl, then add to creamed mixture.
Cover
and refrigerate for several hours or overnight. Pre-heat oven to 375
degrees F. Shape dough into 1-1/2 inch balls. Push ice cream sticks into
the centers of the dough balls. Place dough 'suckers' about 3 inches
apart on an ungreased baking sheet. Flatten to ½ inch with the bottom of
a large glass drinking glass which has been dipped into sugar. Decorate
as desired. Be sure to press decorations into dough so they won't fall
off after baking. Bake at 375 degrees F for 8 to 10 minutes. Cool on
baking sheet 2 minutes, then remove to cooling racks.
Variation: Flatten dough balls with a greased, flat spatula instead of
glass dipped into sugar.
To
'paint' cookie 'suckers' mix one
egg yolk and 1/4 teaspoon
water. Divide evenly into 3 small
cups. Add 2 to 3 drops
different food colors to each
cup. Stir. Use water color
brushes to paint cookies before
baking. Decorate if desired and
bake as directed above.
Gift Sized Gourmet Cookie Mix
1 cup Flour
½ tsp. Baking Powder
½ tsp. Baking Soda
1 1/4 cups Rolled Oats
1 Milk Chocolate Bar - single serving size
½ cup White Sugar
½ cup Brown Sugar
½ cup chopped Nuts - your choice (optional)
½ cup Chocolate Chips
In a large bowl, combine flour, baking powder, and baking soda. Layer
ingredients in order given in a quart sized canning jar. Mix oatmeal in a
blender. Grate chocolate bar and mix into the oatmeal. It is helpful to
tap jar lightly on a padded surface (towel on counter) as you layer
ingredients to make all ingredients fit neatly. Use scissors to cut a 9
inch-diameter circle from fabric of your choice. Center fabric circle
over lid and secure with a rubber band. Tie on a raffia or ribbon bow to
cover the rubber band. Attach a card with the following directions:
~Gourmet Cookies~
Remove chocolate chips from jar with a large spoon.
Empty jar of cookie mix into a large mixing bowl. Stir
mix with a large wooden spoon to evenly distribute
ingredients. Add ½ cup softened butter or margarine.
Stir in one egg and 1 teaspoon vanilla. Mix until completely blended. Mixture will be thick, so you may need
to use a wooden spoon to finish mixing. Stir in chocolate
chips. Shape into walnut size balls and place onto a
greased cookie sheet 2 inches apart. Bake at 375 degrees F for 8 to 10
minutes until edges are lightly browned. Cool 5 minutes on cookie sheet
and then place cookies on baking racks to finish cooling. Yield 3 dozen.
Yule Log
4 cups Rice Krispies cereal
½ cup Peanut Butter
3/4 cup Light Corn Syrup
½ cup Butter or Margarine
1 dash Salt
1 tsp. Vanilla
12 ounces Chocolate Chips - melted
In a large saucepan, combine butter, corn syrup and
peanut butter, and cook over medium heat until butter is
melted and ingredients are mixed well. Remove from heat,
and add salt and vanilla. Mix well, then add rice Krispies
cereal to mixture and stir until all cereal is coated with
mixture. Pour warm mixture into a wax paper lined 9 x 13
inch pan, and spread, then lightly pack with buttered
hands, to form a flattened crust.
Spread melted
chocolate chips onto top of crust. You will need to work
quickly to roll your Yule logs. First, using a sharp knife,
cut the crust down the center forming two separate
squares of crust. Next, working from the center-out,
roll the logs jelly roll style, toward the outer ends of the
pan, making two separate Yule logs. Tightly wrap logs
for slicing later, or slice immediately, and place slices into
a sealed container to retain softness.
Cinnamon Pancake Mix in a Jar
3 cups Flour
2 Tbsp. Sugar
2 Tbsp. Baking Powder
4 ½ tsp. Cinnamon
1 1/4 tsp. Salt
In a large bowl, combine all ingredients. Place mixture into a quart sized
jar. It is helpful to tap jar lightly on a padded surface (towel on
counter) as you layer ingredients to make all ingredients fit neatly. To
decorate, use scissors to cut a 9 inch-diameter circle from fabric of
your choice. Center fabric circle over lid and secure with a rubber band.
Tie on a raffia or ribbon bow to cover the rubber band. Store in a cool,
dry place up to 6 months before using. Use the following recipe when you
are ready to make pancakes, or copy it onto a recipe card and attach it
to your decorated jar to give as a gift:
Cinnamon Pancakes
In a medium bowl, combine 3/4
cup Milk, 1 Egg and 2 Tbsp.
Vegetable Oil. With a wire whisk,
blend in 1-1/3 cups Pancake Mix
until moistened but still lumpy.
Cook on a lightly greased griddle
or skillet. Makes about 10- 5
inch pancakes.
NOTE:
This
recipe
makes
wonderful waffles as well! Simply
make batter a bit thicker by
adding less liquid when mixing it
up.
Enjoy!
Jiminy Cricket Cookie Suckers
24 whole Oreo Double Stuff Cookies
24 Lollipop Sticks
1 pound Dipping Chocolate -- or Almond Bark
½ tsp. Peppermint Extract
Assorted Candy Sprinkles
Carefully remove one side from each cookie so the
middle is exposed. Using the end of a potato peeler,
carve a trench wide and deep enough to snug-ly insert a
lollipop stick into each cookie. Firmly re-attach side to
each cookie, being careful not to break or crush it. (It
may be helpful to lightly brush frosting middle with
water before re-attaching cookie side). Set cookies
aside.
Line 2 baking sheets with waxed paper and set aside.
In a glass bowl or double boiler, melt dipping chocolate or almond bark. Once
chocolate has become liquid, add peppermint extract and stir well. Now you
are ready to coat your prepared cookies. Dip each cookie carefully, making
certain they do not separate in the melted chocolate. Hold each dipped
cookie over chocolate after dipping to let excess chocolate run back into
bowl, then carefully lay onto wax paper lined baking sheets. Quickly sprinkle
wet cookie with candy sprinkles, then let
dry.
Repeat process with each cookie
sucker until all are complete. (If you experience trouble dipping your cookie suckers,
you can also paint sucker with chocolate
mixture, using pastry brush, one side at a
time.)
When cookie suckers have set and dried,
wrap each with a small square of plastic
wrap, then tie securely with a short length
of ribbon or yarn. Store in a cool dry
place, but do not refrigerate.
Filled Cookies
1 cup Sugar
1 ½ Tbsp. Vegetable Shortening
3 Eggs
1 cup Milk
2 tsp. Baking Powder
½ tsp. Salt
1 tsp. Vanilla
1 cup Raisins
1 cup Chocolate Chips
1 cup Nuts - chopped
Cornstarch - as needed
Flour - as needed
Cream sugar, shortening & eggs. Add milk, baking powder, salt and
vanilla and mix well. Add enough flour to make a dough which can be
rolled out. Roll out dough and cut into 4 inch circles with the lip of a
drinking glass or a biscuit cutter.
Filling:
Barely cover raisins and nuts with hot water until they swell. Heat and
thicken with cornstarch. Partly cool and add chocolate chips. Drop 1
teaspoon of filling onto a dough circle. Fold over to make a half-circle
and seal edges. Bake at 375 degrees F on greased cookie sheets for 10 12 minutes. Cool and frost/decorate as
desired. Store in closed container to keep
soft.
These
cookies
freeze
well.
Source: "Grandma Vesta McIlrath"
Holiday Cookies
1 cup Butter or Margarine
1 cup Sugar
3/4 cup Brown Sugar
2 Eggs
1 tsp. Vanilla
1 tsp. Almond Extract
2 cups Whole Wheat Flour
½ tsp. Baking Powder
½ tsp. Baking Soda
½ tsp. Salt
2 cups Chocolate Chips, M&Ms® plain chocolate candy, raisins, etc.
1 ½ cups Nuts - chopped
1 cup Oatmeal
1 cup Dates
Mix butter or margarine and sugars well, then add eggs. Mix well, then
add vanilla and almond extracts. Mix well, then add flour, baking powder,
baking soda and salt. Add oatmeal, then add chocolate chips, etc,
walnuts and last, the dates. Drop by teaspoonfuls onto greased cookie
sheets and bake at 350 degrees F for 12-15 minutes. Yield: "5 dozen"
Red's Holiday Muffin Mix
5 cups Flour
1 cup Whole Wheat Pastry Flour
1 ½ cups Sugar
1 cup Instant Non-Fat Dry Milk
1/4 cup Baking Powder
2 tsp. Salt
2 Tbsp. Cinnamon
½ tsp. Cloves
Spoon flour into measuring cup; level off. In large bowl, combine all
ingredients; blend well. Store in airtight container in a cool, dry place. About
8 cups mix. High Altitude- Above 3500 Feet: Decrease baking powder to 2 ½
tablespoons.
For gift giving, measure 2 cups mix, and place in airtight container or zip
baggie. A pint jar is the perfect size for giving this mix as a gift. To
decorate, cut a 9 inch-diameter circle from fabric of your choice. Center
fabric over lid and secure with a rubber band. Tie on raffia or ribbon bow to
cover the rubber band. Attach card with the following directions:
Red's Holiday Muffins
2 cups Holiday Muffin Mix
2/3 cup water
1 egg, slightly beaten
1/4 cup oil
Heat oven to 400 deg. Fahrenheit. Line 2 muffin cups with paper baking
cups. In medium bowl, place muffin mix, water, egg and oil.
Stir until dry
ingredients are just moistened. DO NOT OVER MIX. Fill prepared muffin
cups approximately ½ full. Bake at 400 degrees F for 10 to 15 minutes or
until toothpick inserted in center comes out clean. Immediately remove from
pan. Serve warm. Yield: 12 muffins.
Tip: ½ cup miniature chocolate chips or ½ cup pecan pieces can be added to
batter. High Altitude- Above 3500 Feet: Bake at 425 deg. for 10 to 15
minutes.
Holiday Brownie Buttons
1 can Sweetened Condensed Milk
12 ounces Milk Chocolate Chips
48 unwrapped Hershey's Kisses candies
2 cups Flour
½ cup Pecans - chopped finely
1 tsp. Vanilla
1 dash Salt
Topping:
Powdered Sugar -- or White Almond Bark
Preheat oven to 350 degrees Fahrenheit. Set aside unwrapped kiss candies. In a large mixing bowl, combine remaining ingredients and mix well
until you have a thick dough. Next, wrap a walnut sized piece of dough
around a kiss candy, then place onto a greased baking sheet. Repeat
with remainder of dough and kiss candies. Bake for 8 - 10 minutes, or
until firm to the touch. Cool on wire cooling racks, then sprinkle lightly
with powdered sugar or
drizzle with melted white
almond bark.
Chocolate Mint Pinwheels
4 ounces Semisweet chocolate - (broken in pieces)
½ cup Butter or Margarine - (softened)
½ cup Sugar
1/4 cup Brown Sugar - (packed)
1 Egg
2 cups Flour
1/4 cup Sour Cream
½ tsp. Baking Powder
1/8 tsp. Baking Soda
½ tsp. Salt
1 tsp. Vanilla
1/4 tsp. Peppermint Extract
Melt the chocolate in a double boiler over hot, not boiling water.
occasionally until the chocolate is smooth. Set aside.
Stir
In a large mixing bowl, cream the butter, sugar and brown sugar until fluffy.
Add the egg and sour cream, mixing well. In a separate bowl, combine the
flour, baking powder, baking soda and salt. Gradually add the flour mixture
to the large mixing bowl and mix well.
Divide the dough in half. To one half, add the melted chocolate and the
vanilla. To the other half, add the peppermint extract. Cover both bowls of
dough and chill for one hour.
Roll the chocolate dough between sheets of waxed paper to form a 15 x 81/2 inch rectangle, 1/8 inch thick. Repeat with the peppermint dough. Place
the rectangle of peppermint dough on top of the chocolate dough rectangle.
Trim edges to make a neat rectangle. Roll tightly, jelly-roll style, beginning
with the long side. Wrap in waxed paper and chill 1 hour.
Preheat the oven to 375 degrees Fahrenheit. Slice the dough roll into 1/4
inch thick slices. Place the rounds on an ungreased cookie sheet. Bake 6 to 8
minutes, or until the peppermint sections of the cookies are light golden
brown. Let cool for 1 minute on the cookie sheet, then transfer to a wire
rack to cool completely. Store in a tightly covered container.
Cookie Crumb Crust Mix
6 cups Flour
1 ½ cups Brown Sugar - packed
1 ½ cups Nuts - chopped
1 pound Butter or Margarine - softened
Preheat oven to 375 degrees F. In a large bowl combine dry ingredients
and blend well. With a pastry blender cut in butter or margarine until
mixture resembles cornmeal in texture.
Press mixture firmly into 2
un-buttered shallow baking pans (9 x 13 inches). Bake about 15 minutes.
Cool. Crumble and put in a large airtight container and label. Store in
refrigerator and use within 4 to 6 weeks, or freeze for up to 6 months.
Yield:
"10 1/2 cups"
Cookie Crumb Crust
2 Cups Cookie Crumb Crust Mix
Press about 2 cups crumb mix in a baking pan or
9-inch pie plate and bake 10-12 minutes or according
to directions for the filling you have chosen to use.
Chocolate Spoons
If you have attended craft fairs recently, you will see that
these delicious gift items are selling for an average of $3.00
US each! You can make them yourself, for a fraction of the
cost, and you also have some very creative variations to
use! My favorite spoons to use for these gifts, are the gold
plastic spoons which I find at a local party shop, but I have also used
heavy duty clear spoons with great success. For gifts for that 'special
person', you can also go to thrift shops and purchase ornate silverware,
either stainless, or silver/gold plated for making very elegant spoons. I
once found a spoon which had a porcelain area on the handle, with the
correct initial of the person I was making a gift for! These spoons make
great gifts for neighbors, friends and teachers, and if you wish the gift
to be larger, simply include a mug, or china cup and saucer (thrift shop
again) to complete the set. The candy molds in the directions may be
purchased at your local craft store, as well as colored chocolate melts
which are used for dipping and molded candies. You can also purchase
flavorings and colorings made especially for candy making, usually on the
same aisle. Enjoy!
12 Spoons (your choice, see above suggestions)
Dipping Chocolate
(available in assorted colors and flavors)
Candy Molds, small (no larger than 1 ½ inches)
Waxed Paper
Plastic Wrap
Ribbon
1. Pour melted chocolate as desired into 12 small candy
molds, and set aside until hardened. Remove candies from
molds and set aside. (Do not refrigerate these, because the
chocolate may become white and streaked).
2. Line a baking sheet with waxed paper.
(continued next page)
3. Melt chocolate (either double boiler or
microwave method) and place near paper lined
baking sheet. Also place spoons near by.
4. Dip spoons into chocolate, covering only
about 3/4 of the spoon bowl, and lay facing
down (bowl of spoon down) onto lined baking
sheet. Do this with each spoon, and leave
alone until chocolate is fairly well set.
5. Repeat dipping of spoons, again laying spoons face down onto lined
baking sheet. Leave undisturbed until chocolate is completely set.
6. Using a small paint brush, apply melted chocolate to the back of one
molded candy and apply to the bowl side of one chocolate coated spoon.
The chocolate surface on this side of the spoon should have filled the
bowl of the spoon by now, and will be fairly flat so very little chocolate
will be needed. Rest spoon with attached molded candy into lined baking
sheet. Repeat with other spoons until all 12 coated spoons have a
molded candy attached. Leave undisturbed again until chocolate is
completely set.
7. Cut squares of plastic wrap about 4 or 5 inches square,
and loosely wrap chocolate covered end of spoons, securing
in place with a 6 - 8 inch length of ribbon. Your spoons are
ready for gift giving now! They may be used by filling a mug
2/3 full of scalded milk, or coffee, and stirring with the
chocolate covered spoon.
Note: These spoons are beautiful used with candies which are different
colors, for example, molded chocolate roses
(red with green leaf) onto either white or
brown chocolate dipped spoon. Also use theme
molds,
such
as
Christmas,
Valentines,
Halloween, or children's themes. It is becoming
popular to use mint flavored spoons for
wedding receptions and bridal/baby showers,
as well.
Cinnamon Candied Spoons
7 ½ ounce pkg. Cinnamon Candies (such as Red Hots)
1 bottle Red Decorating Sugar
6 Tbsp. Light Corn Syrup
Heavy duty spoons
Line a baking sheet with waxed paper, spray with cooking spray. Place
cinnamon candies in a heavy-duty re-sealable plastic bag; crush with a
rolling pin or heavy object. In a heavy small saucepan, combine crushed
candies and the light corn syrup over medium-low heat.
Stirring
frequently, heat until candies melt. Remove from heat (if candies being
to harden, return to heat.) Place decorating sugar in a small bowl. Dip
spoons into candy mixture and then into decorating sugar, pressing
sugar into candy. Place spoons on baking sheet and let candy harden.
These are a wonderful addition to the chocolate covered spoons.
Go great with tea, and especially hot cider!
Potpourri Gel Jars
2 cups Distilled Water
4 envelopes Un-flavored Gelatin
50 drops Essential Oil - (for fragrance)
Food Coloring - as desired
Heat one cup water in medium sized saucepan. Add gelatin,
stirring to dissolve. Remove from heat and add remaining 1
cup of liquid as well as food coloring, and stir until dissolved. Put drops of
essential oil into jars then add gelatin mixture.
Place in fridge for
approximately 2 hours. Remove, cover with plastic wrap or lid if you have
one, and store at room temperature. To release the scent simply remove the
lid... and when you are finished make sure you re-cover the jar so all the
scent doesn't evaporate.
This recipe makes four gel jars/ approximately 4 oz each.
To decorate for gifts, tie ribbon or lace around the neck of the
jar or add silk/dried flowers to the bow. It works very well to
cut a circle of lace which can be reapplied after removing lid, by
screwing the band on over the lace. This will allow the scent to
be enjoyed as well as keeping the jar decorative while it is being
used. Decorative rocks, silk flowers or leaves, etc. can be
added to make these more decorative.
Note: Some folks in humid areas had trouble with their gel accumulating a
thin layer of mold when stored for a long time. If you are in an area like
this, or plan to store your jars for an extended period of time, you may
want to store them in your refrigerator or a cool, dark place, such as a
cellar.
Additional note: Since I first published this recipe in my ezine,
Real Food for Real People, folks have sent in ideas to add to
it. One of these, was to use the ‘Easter Egg Coloring' kit dye
tablets to color the gel- another, to use recycled candle jars
or potted cheese jars. Another reader sent in the following
additional recipes & ideas:
(continued next page)
“Kaylin, Here's another method of making these
cute little jars. They really make nice gifts. You
will need:
Clear glycerin soap
Essential Oil
Coloring if desired-to compliment the fragrance
you choose.
Grate or chop soap and place in glass measuring cup. Heat in microwave
until thoroughly melted. Stir in your essential oil and coloring. Pour into
jars and decorate as desired. This will also be a thick enough mixture
that you can suspend things like lemon slices or orange slices in them.
I have also made these gel jars this way. You will need:
4 envelopes Plain Gelatin
16 ounce bottle *Potpourri Oil
In heat proof 4 cup glass cup, place 8 oz. of potpourri oil. Heat in
microwave until really hot. This will give off a VERY STRONG fragrance
so you may want to open a window. Stir in gelatin until completely
dissolved. Add the remaining 8 oz. potpourri oil. Pour into jars and
decorate.
*The potpourri oil is available in most Wal-Mart stores and craft
stores. It has coloring added to it so you don't need to add any
additional coloring.
Linda G.”
Classic Salt Dough Ornament Recipe
2 cups Flour
1 cup Salt
1 cup Water, Coffee or Water colored with Food Coloring
1. Mix salt and flour.
2. Add in half the water, then gradually add the remaining water.
3. Knead until the dough is smooth, this can take up to 10 minutes.
4. For flat dough ornaments roll out the dough on baking paper, or be
creative and make odd shapes and wreaths (takes longer to bake).
Create:
Use cookie cutters, cut-out templates, or just use your hands. Dust
dough with flour and begin to add details to the ornaments with a
toothpick, popsicle stick, and knife.
Don't Forget to use a straw to
make a hole so you can hang the ornament.
Baking: Time varies based on thickness of ornament
Temperature: 325 degrees
Time: 1 ½ hours - or until dry
Decorate: Let cool before you begin. Paint with acrylic paints. Glue on
beads, buttons, or any fun accessory.
If you would like your ornaments
to last a long time, coat them
each with acrylic varnish when
everything is dry.
NoNo-Bake Dough Ornament Recipe
3 ½ cups Flour
1 ½ cups Corn Starch
½ cup Salt
1 ½ cups very hot Water
1 Tbsp. Glycerin or Petroleum Jelly
1. Mix flour and corn starch
2. Combine water, salt and glycerin until salt is dissolved
3. Add flour and starch mixture to liquid mixture, mix until it clumps
4. Form into a ball, then knead for 5-10 minutes until smooth. Once
complete, place dough plastic bag so it doesn't dry out.
Form ornaments - when connecting, braiding, layering pieces, coat them
with water - this will act as a glue. Insert hanging hook or ribbon while
dough is soft. Let dry 2-3 hours before coating, adding decorations, or
painting.
If you would like your ornaments to last a long time, coat them each with
acrylic varnish when everything is dry.
Cinnamon Dough Ornament
Recipe #1
2 cups Flour
1 cup Salt
5 tsp. Cinnamon
3/4 to 1 cup Water
1. Combine dry ingredients in a bowl
2. Stir in water gradually to make dough. If dough sticks to your hands
- add more flour. If it crumbles - add water.
3. Knead for 5-10 minutes until smooth.
4. Refrigerate for 30 minutes.
5. Roll out dough to desired thickness can range from1/4 - 3/4 inch
thick. The thicker the dough, the longer it will take to bake.
Use cookie cutters to create teddy bears, gingerbread people, and
holiday shapes. Use a straw to make a hole so you can hang the
ornament.
Baking: Check After :45 minutes - 1 hour
Temperature: 325 degrees Fahrenheit
Time: 1 ½ hours - varies based on thickness, bake till dry
Let cool before you begin decorating your ornaments. Paint with acrylic
paints. Glue on fun eyes, buttons, ribbon, or any fun accessory.
If you would like your ornaments to last a long
time, coat them each with acrylic varnish when
everything is dry.
Cinnamon Dough Ornament
Recipe #2
1 ½ cups Ground Cinnamon
1 cup Applesauce
1/4 cup White School Glue - like Elmer's
1. Mix cinnamon, applesauce, and glue together in a bowl.
2. Mixture should have a consistency of cookie dough. If it seems hard
- add a little water.
3. Knead dough for 5-10 minutes, place in bowl, cover with plastic wrap
so it doesn't dry out, and let sit for 30-45 minutes.
4. Knead dough again until smooth
5. Roll out dough between waxed paper until thickness is 1/8 to 1/4 inch.
Use cookie cutters or molds to create teddy bears, gingerbread people,
gingerbread house panels, and holiday shapes. Use a straw to make a hole
so you can hang the ornament. Place ornaments on wax paper for drying.
Drying will take 3-5 days, turn ornaments over a few times a day in
order for them to dry flat and prevent curling of the edges. Ornaments
will shrink a little while drying.
Wonderful Fudge
12 ounces Semi-sweet Chocolate Chips
8 ounces Cream Cheese, softened
1 pound Powdered Sugar, sifted
1 tsp. Vanilla
1 cup Nuts (optional)
Butter a 8x8 inch square pan. Set aside. Melt chocolate in a double
boiler or the microwave until completely smooth. Place melted chocolate
and next 3 ingredients in a large bowl. Butter hands. Mix with hands.
This is a bit messy, but the most efficient. When completely mixed, add
nuts. Spread in buttered pan. Cover with plastic wrap and refrigerate
overnight. Set out on counter about an hour before trying to cut the
pieces.
English Toffee
1 cup Sugar
1 tsp. Vanilla
1 cup Butter (do not use margarine)
1 cup Semi-sweet Chocolate Chips
3 Tbsp. Water
1 cup Nuts, chopped
Combine the sugar, butter, water and vanilla in a medium saucepan. Cook
over low to medium heat, stirring constantly, to hard crack stage (300310 degrees Fahrenheit). Remove from heat and pour onto a greased
cookie sheet. While hot, cover with chocolate chips. Spread when melting.
Sprinkle with chopped nuts. Break into pieces when cooled.
White Hot Chocolate
3 cups Half-and-Half Cream, divided
2/3 cup Vanilla Baking Chips
1 Cinnamon Stick (3 inches)
1/8 tsp. ground Nutmeg
1 tsp. Vanilla
1/4 tsp. Almond Extract
Ground Cinnamon (optional)
In a saucepan, combine 1/4 cup cream, vanilla chips, cinnamon stick and
nutmeg. Stir over low heat until chips are melted; discard cinnamon. Add
remaining cream and stir until heated through. Remove from the heat,
add extracts. Sprinkle each serving with ground cinnamon if desired. 4
servings.
Chocolate Bon Bons
1 pound Milk Chocolate Bar
8 ounces Non-Dairy Whipped Topping
Crushed Nuts, Vanilla Wafers or Cereal
Melt chocolate bar in a glass bowl in the microwave (about 2 minutes on
medium/low). Cool slightly, then beat in with whipped topping, and beat
until smooth. Drop by teaspoonfuls into crushed nuts, cookies or cereal.
Store these in a covered container in refrigerator until serving.
Snowflake Pretzel Treats
1 pound White Chocolate or Almond Bark
120 small Pretzels - traditional knotted shape
Line two large baking sheets with waxed paper, and set aside. Next, melt
white chocolate in a glass bowl, in your microwave on medium heat. It is
best to do this in one minute sessions, stirring between each sessionthis will take 2 - 3 minutes. If your chocolate becomes stiff or lumpy,
add vegetable shortening, 1 Tbsp. at a time until it becomes the proper
consistency again. Now you are ready to make snowflakes!
Using a fork, place 5 pretzels into the melted coating. Remove them one
at a time, tapping to remove excess coating, and place them with the
single hole sides facing toward each other, in a small ring, with sides
touching. Next, using a small bit of chocolate, drizzle a bit of coating
where each pretzel touches (to insure they will stick together) and then
make a lacy pattern with the coating, in the hole in the center of the
pretzel ring. Repeat until all pretzels have been used. Let these dry until
they are no longer glossy- about 30 minutes.
NOTE : These also make great Christmas tree ornaments when a loop of
curling ribbon is added through one loop, for hanging on the tree
branches.
Hot Wassail
4 cups Apple Juice
1 Cinnamon Stick
3 cups Pineapple Juice
3 Whole Cloves
2 cups Cranberry Juice Cocktail
Lemon slices
1/4 tsp. Ground Nutmeg
Combine all the ingredients in a large kettle and
simmer for 10 minutes. Serve hot.
Spiced Cider
1 gallon Cider
2 packages Red Hots cinnamon candies
Heat cider and red hots together in a pan until candy is melted and cider
is hot. Serve hot.
Note: You can also do this in a stainless steel percolator & put the red
hots in the percolator basket.
Apple Mulling Spice
3 ounces Cinnamon Sticks
1 ounce Whole Nutmeg
1/3 cup Dried Orange - chopped
1/3 cup Dried Lemon Peel - chopped
1/4 cup Whole Allspice
1/4 cup Whole Cloves
1 ounce Crystallized Ginger - chopped finely
Cut doubled layers of cheesecloth into fourteen 5-inch squares. Have
fourteen 10-inch-long pieces plain white string ready. Put cinnamon
sticks and nutmegs in a plastic bag and crush with a rolling pin or a small
heavy skillet until broken in small pieces. Mix with remaining ingredients.
Tie 3 generous tablespoonfuls in each cheesecloth square. Makes 14
bags.
To mull wine, stir ½ cup water and 1/3 cup sugar in a 1-1/2 to 2-quart
pan over medium heat until sugar dissolves. Add 3-1/4 cups wine and the
spice bag. Reduce heat to low, cover and heat very gently until mixture
is very hot but not boiling, about 20 minutes. Discard spice bag.
To mull cider, just add spice bag to 8 cups apple cider in a 2 ½ to 3quart pan. Bring to a boil, reduce heat, cover, and simmer 30 to 35 minutes. Discard spice bag.
(Each spice bag holds enough to mull a 750 ml bottle of red wine - about
3-1/4 cups - or a half gallon - 8 cups - apple cider.)
EggEgg-free Eggnog
1 3-ounce box Instant Vanilla Pudding
12 cups Milk
1/3 cup Sugar
1 tsp. Rum Extract
2 tsp. Vanilla
dash Nutmeg
Mix well in a large pitcher or punch bowl. Chill well, and serve.
Hot Cocoa Mix
10 cups Powdered Milk - instant
4 3/4 cups Powdered Sugar
1 3/4 cups Unsweetened Cocoa Powder
1 3/4 cups Non-Dairy Creamer
Mix all ingredients well in a large sized bowl and store in an airtight
container in a cool, dry place.
To make Hot Cocoa, Mix 4 heaping teaspoons to each 8 ounce mug (about
6 - 7 ounces hot water).
Variations:
Use any of the flavored coffee creamers if you like them. Try French
Vanilla or Mint for interesting flavors, or use 1 package of unsweetened
raspberry Kool-Aid for every 3 cups of hot chocolate
mix for chocolate-raspberry hot chocolate.
Note: This makes a great gift for Christmas! Place in a
container and include instructions on how to make it.
The dollar stores are a great place to look for
containers when giving them with home made mixes inside.
Raspberry Cream Puffs
Shells:
½ cup Water
1/4 cup Butter or Margarine
½ cup Flour
2 Eggs
1 tsp. Powdered Sugar
Filling:
2 cups Cool Whip - Non-dairy Topping
½ cup Raspberries, frozen - thawed & mashed (or Raspberry Jam)
Shells:
Pre-heat oven to 400 degrees Fahrenheit. In a large saucepan, bring
water and butter or margarine to a full rolling boil. Reduce heat to low,
and using a wire whisk, stir in flour vigorously, until mixture forms a
ball (about one minute). Remove from heat. Beat in eggs, all at one time,
and continue beating until smooth. It is best to use a sturdy spoon,
such as a wooden spoon for this step.
Drop dough by heaping
teaspoonfuls onto an ungreased baking sheet. (About 12 evenly spaced
mounds). Bake until puffy and golden colored, 30 - 35 minutes. Cool in
draft-free area. Using a serrated knife, cut off tops and pull out
filaments of soft dough, leaving a hollow shell with a lid. Fill each shell
with filling (below) and dust with the powdered sugar (optional) a few
minutes before serving.
Filling:
In a medium sized mixing bowl, fold
together whipped topping and
raspberries (or jam) until mixed well.
Spoon into baked shells according to
instructions above.
Fool's Toffee
1 cup Butter (no substitutes)
1 cup Brown Sugar
36 Saltine Crackers
12 ounces Milk Chocolate Chips
½ cup chopped Pecans or Walnuts (optional)
In a small saucepan over medium-high heat, blend butter and brown sugar
together. Heat to boiling and boil 4 minutes. Cover 10x13 inch jelly roll
pan with foil and butter the foil lightly. Place a single layer of saltines
closely together on foil. Pour butter mixture over crackers, spreading
evenly. Bake at 375 degrees for 5 minutes. After removing from oven,
immediately sprinkle chocolate chips on top. Allow chocolate to soften
and spread evenly over cooked crackers. Sprinkle with nuts, if desired.
Refrigerate until cool. Break into pieces. Store in the refrigerator; will
keep 1-2 weeks.
Lemon Squares
Crust:
1 cup Butter or Margarine - softened
½ cup Powdered Sugar
2 cups Flour
1 dash Salt
Filling:
4 Eggs - beaten slightly
2 cups Sugar
6 Tbsp. Lemon Juice
1/4 cup Flour
Crust:
Mix first four ingredients together in a medium sized bowl. Press into
bottom of a 9 x 13 inch cake pan. Bake at 350 degrees F for 15
minutes. Set aside.
Filling:
Beat all remaining ingredients together in a large mixing bowl. Spread
onto top of hot bottom layer. Bake at 350 degrees F for 25 minutes.
Sprinkle powdered sugar onto cooled squares just before serving.
Chocolate Clay
Chocolate modeling clay is made by combining melted
chocolate and light corn syrup. American pastry
chefs invented the recipe and have been using this
delicious edible clay to make garnishes and unique decorations. Here is
their secret!
10 ounces Chocolate (chopped chunks or chips)
1/3 cup Light Corn Syrup
Melt the chocolate in a microwave for 1 minute. Stir. If the chocolate is
not completely melted, return to the microwave for 30 seconds at a time
and stir until smooth. When the chocolate is melted, add the corn syrup
and blend. Pour the mixture onto a waxed paper sheet. Spread the
chocolate with your fingers until it's about ½ inch thick. Cover loosely
with waxed paper and let it stiffen for at least a couple hours or
overnight. The chocolate will become very pliable.
Vanilla Fudge
1 ½ cups Sugar
½ cup Butter or Margarine -- melted
5 ounces Evaporated Milk
7 ounces Marshmallow Cream
1 1/3 cups White Chocolate Chips or Almond Bark discs
1 tsp. Vanilla
Line a 9 inch square pan with foil extending over sides of pan; butter
foil. In a saucepan, combine sugar, margarine, and milk. Bring to a boil
over medium heat, stirring constantly. Boil 5 minutes, stirring constantly. Remove from heat. Add marshmallow cream and white chocolate;
blend until smooth. Stir in vanilla extract. Pour into prepared pan. Cool
to room temperature. Cut into 1 inch squares to serve.
Butter Pecan Fudge
1 ½ cups Sugar
1 cup Brown Sugar
1/3 cup Half-and-Half Cream
1/3 cup Milk
2 Tbsp. Butter or Margarine
1 tsp. Vanilla
½ cup Pecan Halves
1- Butter a baking sheet. Butter the sides of a heavy, 2-quart saucepan.
2- In the saucepan, stir together white sugar, brown sugar, cream, milk
and butter or margarine and bring to a boil over medium heat. Heat, without stirring, to between 230 and 240 degrees Fahrenheit (112 to 116
degrees C), or until a small amount of syrup dropped into cold water
forms a soft ball that flattens when removed from the water and placed
on a flat surface. Remove from heat and cool to lukewarm (110 degrees).
3- Stir in vanilla and beat vigorously until mixture loses its gloss.
Quickly stir in pecans and spread on prepared sheet. Score into squares
while warm; cut when firm. Makes 24 pieces
Irish Cream Caramels
2 cups Whipping Cream
1 cup Sugar
½ cup Light Corn Syrup
2 tsp. Butter or Margarine
1 tsp. Irish Cream Extract
1 tsp. Vanilla
1/3 cup chopped Walnuts
Combine cream, sugar, syrup and butter in large heavy saucepan. Using a
candy thermometer, heat to 245 degrees Fahrenheit, stirring
constantly. Remove from heat at once. Stir in extracts; pour into a
buttered 8 x 8 x 2 inch pan. Cool just until firm. Loosen candy around
edges with a knife; invert on cutting surface. Cut into 1-inch squares
with a sharp knife. Cool completely and wrap each in waxed paper. Store
in a cool place.
Note: These caramels keep well, and may be made several weeks in
advance.
Pumpkin Mousse
8 ounces Non-dairy Whipped Topping
15 ounces Pumpkin, canned or cooked
6ounce package Instant Pudding Mix, any flavor
desired
Mix together in a large bowl. Chill, then serve.
Christmas Special Fruitcake
3 cups coarsely chopped Nuts (Walnuts, Pecans, Hazelnuts or Brazil
nuts)
1 pound pitted Dates, coarsely chopped
1 cup halved Maraschino Cherries
3/4 cup Flour
3/4 cup Sugar
½ tsp. Baking Powder
½ tsp. Salt
3 Eggs
1 tsp. Vanilla
In a mixing bowl, combine nuts, dates and
cherries. In another bowl, stir together flour,
sugar, baking powder and salt; add to nut
mixture, stirring until nuts and fruit are wellcoated. Beat eggs until foamy. Stir in vanilla;
fold into nut mixture. Mix well. Pour into a
greased and wax paper-lined 9-in x 5-in x 3-inch
loaf pan. Bake at 300 degrees Fahrenheit for 1
hour and 45 minutes. Cool 10 minutes in pan
before removing to a wire rack.
Cathedral Cookies
1/2 cup Butter or Margarine
12 ounces Milk Chocolate Chips
1 bag Multicolor Miniature Marshmallows
Melt both butter and chocolate chips in a
double-boiler or in a microwave.
Mix with
marshmallows. Pour onto a large piece of foil and
roll into a log. Pour excess chocolate over log. Refrigerate 4 or 5 hours
until hard. Cut into small slices.
Jack Daniel’s Balls
1 1/2 cups Vanilla Wafer Crumbs
1/4 cup Jack Daniels Whiskey
1/4 cup Honey
2 cups ground Walnuts
Powdered Sugar
In a medium bowl, combine all
ingredients except powdered sugar.
Shape into 1" balls. Roll balls in
powdered sugar. Store in airtight
container. Makes about 3 ½ dozen.
Fondant
2 pounds Powdered Sugar
½ pound Butter or Margarine
1 Tbsp. Light Corn Syrup
1 tsp. Extract -- (any flavor)
Food Coloring -- (as desired)
Mix butter, corn syrup, extract and food coloring in a large mixing bowl.
Beginning with a fork work powdered sugar into the mixture, eventually
using hands to mix when mixture begins to resemble a dough. Add
sufficient powdered sugar to form a stiff dough that can be molded.
Make balls the size of small walnuts, and place on cookie sheets. When
finished, dip nougats in melted dipping chocolate to make finished
candies.
Variations: Add 3 tablespoons cocoa powder to powdered sugar for
chocolate nougats, or substitute 3 tablespoons of peanut butter for an
equal amount of butter for peanut butter nougats.
Suggested flavors: Almond or Cherry extract for
cherry chocolates, orange extract, maple extract,
vanilla extract, mint extract, coconut extract or
other flavors you would like to use.
You may also add chopped fruit or nuts to fondant
when mixing before forming the nougats.
Holiday Mints
1 Egg White
2 cups Powdered Sugar
2 Tbsp. Butter or Margarine
1/2 tsp. Mint Flavoring
Mix powdered sugar and butter using a pastry blender or butter knives.
Add egg white and flavoring, as well as any food coloring desired. Mix
well, adding extra powdered sugar if needed to make a soft dough. Roll
into balls the size of large marbles and press with a fork to flatten and
add ridges.
Serve as they are now, or dip in melted dipping chocolate if desired.
Grandma Vesta's Dressing
1 medium Onion - chopped
1/2 pound Sausage
1/4 cup Butter or Margarine
2 cups Celery - sliced thin
3 Eggs - beaten
1 cup Carrots - shredded
1 Tbsp. Poultry Seasoning
Salt & Pepper -- to taste
12 cups Day Old Bread - cubed
Several days before you need to make your dressing, cube or break up
about 12 cups of day old bread. Store, loosely covered so partial drying
will take place during storage.
De-fat sausage by cooking in a sieved double boiler over low heat until all
sausage is cooked and fat has dripped into hot water below. Set aside
to cool.
In a very large container, toss dried bread with vegetables and poultry
seasoning.
Mix melted butter and eggs, then sprinkle over bread/
vegetable mixture and mix well. If dressing is too dry, sprinkle with milk
until it feels the right consistency. (Please note that the dressing will
become moister during the baking process). Finally, add the sausage and
mix well.
Stuff turkey just prior to baking, or cook stuffing in a crockpot for
approximately 3-1/2 hours on low.
Disclaimer: As with all home-processed foods, the recipes in this
collection are prepared at your own risk, and Real Food for Real People
makes no guarantees as to the safety of the finished product, due to
the differing and uncontrolled conditions in each household kitchen.
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