Lets exchange recipes for favorite holiday candies and gifts

Baking By Cookies4kids Updated 20 Dec 2009 , 6:56pm by bobwonderbuns

vickymacd Posted 24 Sep 2008 , 3:02pm
post #31 of 568

Okay, I'm off of here for a wee bit. Keep those recipes coming!
Out to pick up my son for a well needed leave!!!!
I'm soooo excited to see him!!!!

fiddlesticks Posted 24 Sep 2008 , 4:53pm
post #32 of 568

Oh Vicky ..Awesome !I'm soooo excited for you !!
Enjoy your time with him,and fatten him up while you can ! icon_lol.gif

Melvira Posted 24 Sep 2008 , 5:35pm
post #33 of 568

Oh SNAP!!! Lily, you thought you could outrun me, but my spies clued me in to this thread!! Well, I'm going to pretend not to be offended, and share one of my favorite Xmas candy recipes!!

Butter toffee
1 cup sugar
1 cup real Butter
pinch salt
1 cup semi-sweet real chocolate chips (mini chips work really well)
1/4 cup finely chopped pecans (optional)

Line 15x10x1-inch jelly-roll pan with waxed paper.

Combine sugar, butter, and salt in 2-quart saucepan. Cook over low heat, stirring occasionally, until candy thermometer reaches 300°F (25 to 30 minutes). Quickly spread into prepared pan. Sprinkle chocolate chips over hot candy; let stand 5 minutes. Spread melted chocolate evenly over candy; sprinkle with nuts. Cool completely; break into pieces.

Simple but delicious.

SO... is anyone saving these recipes yet, or do you want me to start a google doc like the cookie thread?

fiddlesticks Posted 24 Sep 2008 , 5:45pm
post #34 of 568

Yes please start a google doc like the cookie thread? please please!! icon_lol.gif Funny but thats one of my all time favorite Holiday candies to!. Only I use Hershey bars for the choc part. thumbs_up.gif My 1 son has to always take home a tin full, and always eats so much ( WHILE VISITING ) (he gets a very bad stomach) And he is a grown man icon_lol.gif

Melvira Posted 24 Sep 2008 , 5:48pm
post #35 of 568

Boys will be boys, I guess! icon_rolleyes.gif
Ok, I'll start a doc and send you the link for your signature! Hope that's alright Lily, I don't want to step on your toes at all, just want to be helpful!

Cookies4kids Posted 24 Sep 2008 , 5:49pm
post #36 of 568

Vicky---you and I are on the same wave length when it comes to fruitcakes. My SIL gave me a recipe years ago that is a light colored lemony fruitcake that we just love. It makes 3 smaller loaves so I wrap them in brandy soaked towels and wrap them tightly and freeze them. I only have to do it every other year. I am definitely going to try your recipe also this year.

Fiddle--you can definitely add and subtract any of the fruit and nuts in this type of recipe. Just keep the amounts the same overall.

Mel--LOL I thought for sure I had outsmarted you, but I should have known better!!! I love your recipes and will surely try this one. Is that all you have or are you saving the very best ones for yourself icon_biggrin.gif
If you want to put these recipes together that would be really great. Thanks--thanks--thanks

fiddlesticks Posted 24 Sep 2008 , 5:57pm
post #37 of 568

Thanks Lily, Thats good to know. Thanks Mel for doing this again. I know its a lot to keep up with when your doing it from several threads now.

ebear Posted 24 Sep 2008 , 5:58pm
post #38 of 568

Ohhhhhhh..can I play too? icon_biggrin.gif

Melvira Posted 24 Sep 2008 , 6:00pm
post #39 of 568

Sorry lily, I'm an accomplished stalker... just ask Johnny Depp! icon_lol.gif
SO MAD!! I created the doc and was almost to the end of posting these recipes to it, and poof... it shut down. Now I have to go back and see what got saved and what was killed. ERGH!!!

But no, that's not my only recipe that I'll share, just the first one as a peace offering. icon_razz.gif

Melvira Posted 24 Sep 2008 , 6:02pm
post #40 of 568

Crap, it stopped with floophs truffles on page one. Back to work for me!! Good thing the boys are napping so I can play!

fiddlesticks Posted 24 Sep 2008 , 6:03pm
post #41 of 568

Be carefull talking about Johnny Depp! We will be hearing pirate talk soon LoL!

Melvira Posted 24 Sep 2008 , 6:10pm
post #42 of 568

Aye matey, she be tellin' the truth! Arrrrr!! Hehehe, sorry, couldn't resist.

Ok Smarty McTeasyPants!! http://docs.google.com/Doc?id=dgjqsjjc_2hhxzqgdv

There's your recipe doc!! I named it differently than the cookie doc because it's not just candy, and it's not just christmas. I think I am going to change the Christmas, just so other religions or beliefs are not scared away from some great recipes! Or, scared away from sharing them!!

ebear Posted 24 Sep 2008 , 6:19pm
post #43 of 568

Okay..I found one of my recipes that I made last year. Its from W.W. but they are YUMMY!

Almond-Fudge Truffles

1/2 cup + 2 tbsp unsweetened cocoa powder
1/2 cup light cream cheese at room temp.
1/2 tsp almond extract
1 cup sifted confectioners sugar

Reserve 2 tbsp of the cocoa powder on a sheet of wax paper. In a food processeor or in a medium bowl with an electric mixer on high speed, blend the remaining 1/2 cup of cocoa powder, the confectioners sugar, cream cheese and almond extract.
Drop the cream cheese mixture by rounded teaspoons into reserved cocoa powder, making 24 truffles. Roll into balls and refridgerate until firm approx 1-2 hrs.

And for all of you counting calories..they are 45 cal each..1 gr fat, 1 gr Sat fat..

Enjoy! icon_biggrin.gif

dandelion56602 Posted 24 Sep 2008 , 6:55pm
post #44 of 568

Thanks ebear. Since I'm back on WW I'm going to try these truffles. And I believe I'm on the wrong post if I'm on WW icon_smile.gif
This recipe came from my dh's grandmother. I have substituted Pecans too. I upped the amount of nuts b/c there was always so much candy left & I felt I wasted.

Coffee Walnuts

1 C Brown Sugar
1/2 C Granulated Sugar
1/2 C Sour Cream
1 T Instant Coffee
1 tsp Vanilla
4 C Walnut Halves (or Pecans)

Combine sugars, sour cream, & coffee in a saucepan. Cook over medium-high heat until mixture reaches soft ball stage (236 F). Remove from heat; add vanilla and nuts. Stir gently until all nuts are coated. Pour onto wax paper. Separate with forks and let cool. Store in an airtight container.

nickshalfpint Posted 24 Sep 2008 , 7:07pm
post #45 of 568

These are the 2 fudge recipes I make. The first one take a little longer, but it's sooo good! The 2nd one is sooo easy and very good. I usually make this when I don't have alot of time.

Homemade Chocolate Fudge!
http://dyannbakes.com/index.php?post_id=195049

3 cups granulated sugar
10 fluid ounces of half and half
2 1/2 ounces of light corn syrup
Pinch of salt
7 ounces unsweetened chocolate, finely chopped
1 1/2 ounces unsalted butter, cut into cubes
1 1/2 teaspoon vanilla extract
1 cup walnuts, coarsely chopped (optional)
Instructions
1. Line an 8-inch square baking pan with foil so that the foil extends 2
inches beyond the sides of the pan. Lightly butter the bottom and
sides.

2. In a heavy saucepan add the sugar, half-and-half, and corn syrup.
Stirring constantly with a wooden spoon, cook the mixture over mediumlow
heat for 5 to 10 minutes, or until the sugar crystals are completely
dissolved. Do not let the mixture boil. Remove the pan from the heat.
Add the chocolate and salt, and stir until completely smooth.

3. Return the pan to the heat and insert a candy thermometer, taking
care that it does not touch the bottom of the pan. Bring the mixture to
a gentle boil over medium-low heat. Cook the syrup without stirring
until the thermometer registers 234° (soft ball stage). If necessary,
adjust the heat to low; the surface of the syrup must boil evenly and
gently to avoid scorching the fudge. Carefully take the pan off the heat
and remove the candy thermometer. Immediately wash the
thermometer in hot water.

4. To cool the fudge, drizzle and evenly distribute cold water on a marble
slab or an inverted sheet pan set on a wire rack. Holding the saucepan
containing the hot fudge close to the surface of the marble/sheetpan,
slowly pour the fudge on to the surface. Do not scrape out the fudge
that clings to the bottom and sides of the pan. Evenly distribute the
butter cubes on the surface of the fudge, and allow them to melt.

5. Using a bench scraper, manipulate the fudge across the surface of the
marble/sheetpan until the butter is completely incorporated. Spread
the fudge out on the marble/sheetpan and sprinkle the vanilla on the
surface. Work in the vanilla until it is incorporated. If adding nuts,
sprinkle into mixture at this point. Continue cooling the fudge, working
it until it loses itâs shine the surface becomes dull. The fudge will
become sticky and more difficult to move across the work surface as it
cools.

6. Once the fudge has thickened and is dull in appearance, transfer it to
the prepared pan. Smooth the fudge into the corners of the pan, and
allow it to rest for at least 2 hours before serving.

7. Cut into bit-sized pieces and enjoy!


This one I got from Rachel Rays 5 min fudge wreath, I just changed a few things. The wreath idea is pretty cool, I just haven't tried it yet.
http://www.rachaelraymag.com/recipes/kids-recipes/kids---fabulous-five-minute-fudge-wreath/article.html

Five-Minute Fudge


1 (12-ounce) bag semisweet chocolate morsels
1 (12-ounce )bag milk chocolate morsels
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract (or whatever flavor you want)
8-inch pan, lightly greased with softened butter

Place a heavy pot on the stove and preheat it over low heat. Add chips and milk and stir until chips are melted and milk combined. Stir in vanilla and remove fudge from heat.

The fudge will set up almost immediately. Garnish can only be added in the first minute or 2 the fudge is in the pan, so work quickly. Chill covered in the refrigerator and slice fudge very thin when ready to serve, a little goes a long way.

32 servings (2 pounds)

For Nut Fudge:

Add 1/2 cup chopped nuts to fudge before pouring into pan.

For Peppermint Fudge:

Sprinkle 1/4 cup coarsely broken peppermint candy over top of fudge in pan.

I've made it orange, peppermint, mint, almond and vanilla. They were all good!

chassidyg Posted 24 Sep 2008 , 7:28pm
post #46 of 568

This is the favorite cookie at my house for Christms

Chocolate Covered Cherry cookies

1/2 cup butter (no substitutes) softened
1 cup sugar
1 egg
1 1/2 teaspoons vanilla extract
1 1/2 cup all purpose flour
1/2 cup baking cocoa
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 baking soda
48 maraschino cherries blotted dry

Frosting:
1 cup (6oz) semisweet chocolate chips
1/2 cup sweetened condensed milk
1 to 3 teaspoons maraschino cherry juice

In a mixing bowl, cream butter and sugar until fluffy, beat in egg and vanilla.
Combine Dry ingredients, gradually add to creamed mixture. (Batter will be very firm)
Shape into 48 balls, about 1 in. Place on ungreased baking sheets. Push 1 ball halfway into each ball.

For frosting, melt chocolate chips in condensed milk in a small saucepan over low heat, stirring constantly. Remove from heat, add enough cherry juice to achieve spreading consistency, stir until smooth. Spoon 1 teaspoon of frosting over each cherry (frosting will spread during baking). Bake at 350 degrees for 10-12 minutes. Remove to wire racks to cool.

Yields 4 dozen.

PollyMaggs Posted 24 Sep 2008 , 7:40pm
post #47 of 568

Hey can I play too? Here is my recipe for Peanutbutter fudge that I have to make every year for fear of death from all my family members, I usually make about 40 lbs each x-mas. And it is yummy.

2c sugar
1/2 c milk
1 7oz jar marshmellow cream
2 c peanutbutter
2 tsp vanilla

Heat sugar and milk on med-high stove to soft ball stage.
Turn stove to low, add marshmellow cream, peanut butter and vanilla.
Quickly stir until creamy.
Pour into buttered pan, let cool until warm to touch, and cut
Hope you enjoy,
Polly

nickshalfpint Posted 24 Sep 2008 , 7:55pm
post #48 of 568
Quote:
Originally Posted by PollyMaggs

Hey can I play too? Here is my recipe for Peanutbutter fudge that I have to make every year for fear of death from all my family members, I usually make about 40 lbs each x-mas. And it is yummy.

2c sugar
1/2 c milk
1 7oz jar marshmellow cream
2 c peanutbutter
2 tsp vanilla

Heat sugar and milk on med-high stove to soft ball stage.
Turn stove to low, add marshmellow cream, peanut butter and vanilla.
Quickly stir until creamy.
Pour into buttered pan, let cool until warm to touch, and cut
Hope you enjoy,
Polly




This is the same PB Fudge I make. It is sooooooo YUMMY thumbs_up.gif

Melvira Posted 24 Sep 2008 , 8:01pm
post #49 of 568

Mmm yummy!! You can play if you're bringing good recipes like that! It's been added!

justgale Posted 24 Sep 2008 , 8:05pm
post #50 of 568

My computer hates me. I'm having seriouse modem problems but will try to post this for the fourth time.

Cocolate Peanut butter truffles
1 pkg. (8 squares) semi-sweet baking chocolate
1/2 cup peanutbutter
1 tub 8 oz. cool whip whipped topping thawed

Melt chocolate in lg. microwaveable safe bowl for 2 minutes on high or until chocolate is all melted. Stiring after one minute. Stir in peanut butter until well blended. Cool to room temp. Gently stir in cool whip and refrigerate at least one hour. This is the key to them not melting in your hands as you roll them into 1 inch balls. Roll the balls in powder sugar, sprinkles, crushed cookies, chopped nuts, or coconut. Store in refrigerator.

justgale Posted 24 Sep 2008 , 8:07pm
post #51 of 568

Yeah!!! My post finely went through. Seems the only way I can post is to use the quick reply, but as long as it's working I'll try to post somemore recipes on here and in the fall favorites thread.
Sherri

sweetpea1972 Posted 24 Sep 2008 , 8:15pm
post #52 of 568

The last few years I've made peppermint marshmellows and my grandmother's recipe for "frosted nuts" Both are always a hit.

I'm always looking for fun ways to package gifts. I usually candy boxes decorated with different ribbons.

jennym0904 Posted 24 Sep 2008 , 8:24pm
post #53 of 568

THESE ARE DELICIOUS!!! I made this (sort of by accident) last year and it is SOOO good!!! Good post!
[quote="

Cocolate Peanut butter truffles
1 pkg. (8 squares) semi-sweet baking chocolate
1/2 cup peanutbutter
1 tub 8 oz. cool whip whipped topping thawed

Melt chocolate in lg. microwaveable safe bowl for 2 minutes on high or until chocolate is all melted. Stiring after one minute. Stir in peanut butter until well blended. Cool to room temp. Gently stir in cool whip and refrigerate at least one hour. This is the key to them not melting in your hands as you roll them into 1 inch balls. Roll the balls in powder sugar, sprinkles, crushed cookies, chopped nuts, or coconut. Store in refrigerator.[/quote]

jennym0904 Posted 24 Sep 2008 , 8:25pm
post #54 of 568

I ACTUALLY WAS TRYING TO QUOTE JUSTGALE! sorry!!! icon_smile.gif

Quote:
Originally Posted by jennym0904

THESE ARE DELICIOUS!!! I made this (sort of by accident) last year and it is SOOO good!!! Good post!
[quote="

Cocolate Peanut butter truffles
1 pkg. (8 squares) semi-sweet baking chocolate
1/2 cup peanutbutter
1 tub 8 oz. cool whip whipped topping thawed

Melt chocolate in lg. microwaveable safe bowl for 2 minutes on high or until chocolate is all melted. Stiring after one minute. Stir in peanut butter until well blended. Cool to room temp. Gently stir in cool whip and refrigerate at least one hour. This is the key to them not melting in your hands as you roll them into 1 inch balls. Roll the balls in powder sugar, sprinkles, crushed cookies, chopped nuts, or coconut. Store in refrigerator.


[/quote]

MsTonyasCakes Posted 24 Sep 2008 , 8:37pm
post #55 of 568

One of my families favorites is Peanut Butter Ritz crackers dipped in chocolate. Oh so good!!!......and super easy! icon_wink.gif

KKC Posted 24 Sep 2008 , 9:02pm
post #56 of 568

I haven't seen anyone post any nuts so I'll post a few....

Sugar & Spice Pecans (makes 4 1/2 cups)

3 cups pecans
1 cup sugar
1/3 cup water
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon salt
1 1/2 teaspoon vanilla

Heat oven to 275°F. Grease cookie sheet.
Spread nuts on cookie sheet and bake ten minutes. In a medium saucepan, combine sugar, water, cinnamon, cloves and salt. Bring to a boil, cook for 2 minutes.

Remove from heat, stir in vanilla and nuts. Using a slotted spoon, remove nuts to foil or waxed paper.

Separate with fork. Let dry.

Store in airtight container in a cool dry place


HERES ANOTHER...FROM EMERIL LAGASSE


2 tablespoons butter
1/4 cup light brown sugar
2 tablespoons water
1/4 teaspoon ground cumin
1/4 teaspoon cayenne
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups mixed nuts, such as walnuts, pecans, hazelnuts and almonds

Mix spices and reserve.
Heat nuts in a dry skillet and cook, stirring frequently, until begin to toast, about 4 minutes. Transfer to a small bowl and set aside. Add the butter, sugar, water and spices to the hot skillet and cook, stirring, until a glaze forms, about 1 minute. Return the nuts to the skillet and toss to combine with the glaze. Cook for about 1 to 2 minutes, or until the nuts are glazed and golden brown.

Remove from the heat and transfer to a baking sheet lined with aluminum foil, separating with a fork. Let rest until cooled and the sugar has hardened, about 10 minutes. Store in an airtight container.


ANOTHER....

CANDIED CINNAMON NUTS

2 cups whole almonds
2 cups pecan halves
6 cups water
1 cup granulated sugar
1 cup firmly packed brown sugar
1/4 cup ground cinnamon
1 Tbsp. ground ginger
2 tsp. ground allspice
1 tsp. ground cloves
2 egg whites

Preheat oven to 300 degrees. In a large saucepan, cover almonds and pecans with water. Bring to boil, reduce heat to medium-low, and simmer 1 minute. Drain well. In a large bowl, combine next 6 ingredients. In a medium bowl, whisk egg whites until foamy. Add nuts and stir until nuts are well coated. Pour nuts into sugar mixture, stirring until well coated. Spread evenly on a greased baking sheet. Stirring occasionally, bake 25 to 30 minutes. Cool completely on baking sheet. Store in an airtight container.

aundrea Posted 24 Sep 2008 , 9:07pm
post #57 of 568

what a great thread!
a really quick treat/gift that my girl scouts make for their family-friends is s'mores.
crumble graham crackers in a large bowl and add mini marshmellows.
melt chocolate w/alittle oil in microwave.
pour over mixture.
scoop onto wax paper until cooled.
we package these mini treats in pretty christmas boxes.
they should be about bit size or a two bit size.
it reminds us of summer camping eating s'mores!

justgale Posted 24 Sep 2008 , 9:10pm
post #58 of 568

typing with fingers crossed (not so easy to do) that this post goes through so I can include the picture. These are super easy to make when you need a quick something to take somewhere. They are good too. I've just picked up store brand stuff and can make a batch for around $3-4.00

Cathedral Window Fudge
1 12oz. pkg. semisweet chocolate chips
1 16oz. can of chocolate frosting
2 cups multicolored miniature marshmellows

Melt chocolate chips in the microwave on high for 30 seconds at a time until melted. Stir in frosting. Fold in marshmellows. Let stand 15 minutes or until cool enough to handle.
Divide mixture in half. Pour mixture onto sheet of plastic wrap, scraping mixture from bowl. Shape each half into a 9x2 inch log. Wrap tightly in wax paper and refrigerate until firm. With a thin sharp knife cut into 1/2 inch thick slices.
LL

Cookies4kids Posted 24 Sep 2008 , 9:20pm
post #59 of 568

Sweetpea mentioned packaging for holiday gifts, and I just spent the last two hours trying to get all my "stuff" together that I collected during the year.
The best investment I ever made was an 18" roll of clear cellophane, and 3 sizes of corsage bags starting with the smallest and going up. I collect holiday coffee mugs at garage sales and Goodwill stores. I also look for the bigger mugs with the small base and larger open tops. The smaller ones are used to stand caramel and chocolate covered pretzel rods in. They will fit in the larger corsage bags and you tie up the top with ribbon. The larger ones, I fill with pretty cookies and tie the tops on them.
I also collect pretty clear glass plates for .50cents and use them for my chocolate covered cake bites and other small candies. These I wrap with plastic wrap from the big roll at Sam's club (another good investment). Once in awhile I run across some darling little Christmas plates at my wholesalers.
When I have something in a basket that is too big for the bags, I set it in the middle of a large square of cellophane which you tie up with pretty ribbon. All my baking or gifts is tagged with those gorgeous holiday address labels that Paper Warehouse has every year.
I love the clear square containers (every size you can imagine) that Sam's uses for their various bakery items. You have to buy a whole case, but they are so cheap it is worth it. Two pretty cupcakes sit side by side in some and I tie them with pretty ribbon and add a sprig or two of greens under the ribbon. I use a lot of red raffia for bows as the holiday greens and berries look really nice with that.

Last year I brewed by own Kahlua (always have it that is about a year old) and gave all my friends wicker baskets with a bottle of Kahlua, a chocolate cake mix and the recipe for the cake and the Kahlua. It was a big hit and looked really pretty.

Please share your favorite ways to package things!!!

ladefly Posted 24 Sep 2008 , 9:25pm
post #60 of 568

ok... I guess I will play too!

Lets see....


Plain ole Snack Mix

6 cups frosted mini chex (cereal)
6 cups frosted cheerios(cereal)
1/2 bag of pretzel sticks
1 small can of peanuts
1 medium bag of M&M's
1 bag of white chocolate chips (Nestle)
1 tblsp of oil

Directions:
Get a large bowl and combine the first 5 items, mix it up a little bit.
Use small bowl and place white choc chips and oil inside. Melt them in microwave. (use 15 sec bursts) and keep stiring. Once they are melted dump the melted mixture into the dry mix. Stir the mixture. I usually put the lid on the bowl and shake so it is completely covered. Place a piece of wax paper on your counter and spread the mixture out. Let dry for about 25 minutes and you should be able to break it up a little and place it in a bowl.
Everybody loves this and it is really easy. I usually leave out the nuts because my husband is allergic, of course unless I don't want him to have any. < insert evil laugh>

Does anybody have a recipe for vanilla fudge???

Thanks, Mary [/u]

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