Recipes for Hollidays......

[WVsnowflake]

Ok guys Holidays are close on our heels.... Who has some really good recipes for candies and cookies they want to share? We can share them here ... This is one of my favorites... it does take a lil time but it is soooo yummy!!! and the good thing is it makes alot !! Just a 1 inch square per serving it is soo rich...
;D

Snickers Fudge
Bottom Layer

1 cup milk chocolate chips - 6 oz.
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

Filling

1/4 cup butter
1 cup sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow cream
1/4 cup peanut butter
1 teaspoon vanilla
1 1/2 cups chopped salted peanuts

Caramel Layer

14 oz. package caramels
1/4 cup whipping cream

Icing

1 cup milk chocolate chips - 6 oz.
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

Combine the first 3 ingredients in a small saucepan; stir over low heat until melted and smooth. Spread onto the bottom of a lightly greased 13 x 9 x 2 in. pan. Refrigerate until set.

For filling:
Melt butter in a heavy saucepan over medium-high heat. Add sugar and milk. Bring to a boil; boil and stir for 5 min. Remove from heat; stir in the marshmallow creme, peanut butter and vanilla. Add peanuts. Spread over first layer. Refrigerate until set.

Carmel Layer:
Combine caramels and cream in a saucepan; stir over low heat until melted and smooth. Spread over the filling. Refrigerate until set.

Icing:
In another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour. Cut into 1 in. squares. Store in the refrigerator.

Yield 8 dozen.

[WVsnowflake]

Truffles:

8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces

3/4 cup (180 ml) heavy whipping cream

2 tablespoons (28 grams) unsalted butter

2 tablespoons alcohol (Cognac, brandy, Grand Marnier, kirsch, rum, bourbon, or Kahlua to name a few) (optional)

Different Coatings for Truffles:

Dutch-Processed Cocoa Powder

Confectioners Sugar (Icing or Powdered)

Toasted and Chopped Nuts (pecans, walnuts, almonds, hazelnuts)

Toasted Coconut

Shaved Chocolate


For Truffles: Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. Bring to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur. Cover and place in the refrigerator until the truffle mixture is firm (this will take several hours or overnight).

Place your coatings for the truffles on a plate. Remove the truffle mixture from the refrigerator. With your hands, or else a melon baller or small spoon form the chocolate into round or mis-shaped bite-sized balls. Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray. Cover and place in the refrigerator until firm. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. Bring to room temperature before serving.

Makes 30 small truffles.

To Toast Nuts: Preheat oven to 350 degrees F (177 degrees C) and bake nuts (pecans, walnuts or almonds) about 8 - 10 minutes or until brown and fragrant. For hazelnuts toast about 15 minutes or until the skins start to blister. Remove from oven and roll in a clean dish towel. Let the nuts 'steam' for about 5 minutes and then remove the skins. Once the nuts have cooled, chop coarsely

For Chocolate Cups: It is easier to make the chocolate cups if you first cut each egg carton into the 12 individual egg cups . Altogether you will need 24 individual cups. Melt the chocolate and shortening in a heatproof bowl placed over a saucepan of simmering water. Dip the bottoms of the egg carton cups into the melted chocolate. Turn the cups upside down so the chocolate coating is facing up . Place the remainder of the melted chocolate into a parchment paper cone with a small opening. Pipe loops around each cup, piping down from the chocolate base and back up. Refrigerate the egg carton cups until the chocolate has completely set. Once the chocolate has set, gently remove the chocolate cups from the egg carton cups. Be careful as the chocolate cups can easily break. Place a truffle into each chocolate cup and refrigerate until ready to serve.

Makes about 2 dozen chocolate cups






ENJOY!!!

[WVsnowflake]

Jam Thumbprints


45 min 20 min prep Makes 32 cookies

3/4 lb unsalted butter, at room temperature
1 cup sugar
1 teaspoon vanilla extract
3 1/2 cups flour
1/4 teaspoon salt
1 egg, beaten with 1 tablespoon water for egg wash
7 ounces sweetened flaked coconut
( crushed walnuts may be used instead of coconut)
raspberry jam or apricot jam

Cream butter and sugar in mixer and add vanilla.
Sift together flour and salt and add to the creamed mixture.
Mix until dough starts to come together.
Dump onto a floured board and roll into a flat disk.
Wrap in plastic wrap and chill for 30 minutes.
Roll dough into 1 1/4-inch balls and dip each one into the egg wash and then roll it in the coconut. ( or crushed walnuts)
Place on an ungreased cookie sheet and press a light indentation into the top of each with your finger.
Drop 1/4 teaspoon of jam into each indentation.
Bake at 350° for 20 to 25 minutes until coconut is golden brown.
Cool on wire rack.

Psst: Baking time might varry in ovens!!! In my gas oven cookies bake faster ...

[califgirl]

Cookie Fudge
Makes about 64

3 6-ounce packages white chocolate baking squares
1 14-ounce can sweetened condensed milk
1/8 teaspoon salt
3 cups (about 20 cookies) coarsely crushed cookies of your choice (Oreos or chocolate chip cookies are good choices)

In heavy saucepan, over low heat, melt white chocolate squares, condensed milk and salt. Remove from heat; stir in cookies. Spread evenly into foil-lined 8-inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into 1-inch squares. Store tightly covered at room temperature or in refrigerator.

[califgirl]

Peanut Butter Munchies


Ingredients

* 1-1/2 cups all-purpose flour
* 1/2 cup unsweetened cocoa powder
* 1/2 teaspoon baking soda
* 1/2 cup butter, softened
* 1/2 cup granulated sugar
* 1/2 cup packed brown sugar
* 1/4 cup peanut butter
* 1 egg
* 1 tablespoon milk
* 1 teaspoon vanilla
* 3/4 cup sifted powdered sugar
* 1/2 cup peanut butter
* 2 tablespoons granulated sugar

Directions

1. Preheat oven to 350 degree F. In a medium mixing bowl stir together flour, cocoa powder, and baking soda; set aside.

2. In a large mixing bowl beat together butter, the 1/2 cup granulated sugar, brown sugar, and the 1/4 cup peanut butter with an electric mixer until combined. Add egg, milk, and vanilla; beat well. Beat in as much of the dry ingredients as you can with mixer. Stir in remaining dry ingredients by hand with a wooden spoon. Form chocolate dough into 32 balls about 1-1/4 inches in diameter. Set aside.

3. For peanut butter filling, in a medium mixing bowl combine powdered sugar and the remaining 1/2 cup peanut butter until smooth. Shape mixture into 32 (3/4-inch) balls.

4. On a work surface, slightly flatten a chocolate dough ball and top with a peanut butter ball. Shape the chocolate dough over the peanut butter filling, completely covering the filling. Roll dough into a ball. Repeat with the remaining chocolate dough and peanut butter filling balls.

5. Place balls 2 inches apart on an ungreased cookie sheet. Lightly flatten with the bottom of a glass dipped in the 2 tablespoons granulated sugar.

6. Bake cookies in preheated oven for 8 minutes or until they�re just set and surface is slightly cracked. Let cookies stand for 1 minute. Transfer cookies to wire racks; cool. Makes 32 cookies.

To Store: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Peanut Butter Munchies

[shyangel]

anybody got one for Almond Rocha?
I remember it needs butter, chocolate chips, chopped nuts, and brown sugar.
But I don't remember how much and if I'm missing something.
HELP

[califgirl]

ALMOND ROCHA CANDY

1 stick butter (1/2 cup)
1 stick margarine (1/2 cup)
1-1/3 cups sugar
1 cup of sliced almonds
1/2 large Hershey chocolate bar
1/2 cup of almonds

In heavy iron pan put in butter, margarine and sugar, cook until mixture is lemon colored and grease is absorbed. Add sliced almonds. Cook until velvety brown and mixture begins to smoke but is not burnt. Pour onto cookie sheet lined with foil. Melt 1/2 large Hershey chocolate bar and then top with almonds. Wait until candy sets and then break into pieces.

[shyangel]

YUP that's the one!
I don't remember the margarine though
Do ya have to use margarine? I heard it was really bad for ya.

Thank you

[califgirl]

I use butter when I cook.

[shyangel]

so 2 sticks of butter instead of 1 butter and 1 margarine?

[califgirl]

That is what I do Shy. ;D

[joyce]

These are some of my favorite recipes using sweet potatoes. I made the cake yesterday and well let's just say half of it is already gone.

MAMA'S SWEET POTATO CAKE

3 eggs, beaten separately
2 c. sugar
1 c. sweet mashed potatoes
1 c. chopped nuts
1 tsp. cloves
1 tsp. soda
1/2 c. butter
2 c. flour
1/2 c. sweet milk
1 tsp. cinnamon
1 tsp. vanilla
1 c. raisins
1 c. coconut, if desired

Mix as 1-2-3 layer cake and bake.

ICING:

1/2 c. butter
1/3 c. milk
1 c. light brown sugar
2 to 2 1/2 confectioners' sugar

Melt butter and add brown sugar. Cook over low heat 2 minutes, stirring constantly. Add milk and bring to boil. Remove from heat and add confectioners' sugar. Cool and ice cake. Decorate with whole pecans on top.






FANTASTIC SWEET POTATO BAKE

1 lg. can of sweet potatoes, mashed
3/4 c. brown sugar
2 eggs
3/4 stick butter, melted
1/2 c. milk
1/2 tsp. nutmeg
1/2 tsp. cinnamon

Grease casserole dish. Mix above ingredients. Pour into casserole and bake at 400 degrees for 20 to 30 minutes.

TOPPING:

3/4 c. corn flake crumbs
1/3 c. chopped nuts
1/2 c. brown sugar
3/4 c. stick melted butter

Place topping on top of casserole. Bake 10 minutes longer. Serves 8 to 10.



SOUTHERN SWEET POTATO BREAD

1/4 c. butter
1/2 c. firmly packed brown sugar
2 eggs (beaten)
1 c. mashed, cooked sweet potatoes (fresh or canned)
3 tbsp. milk
1 tsp. grated orange rind
2 c. self rising flour
1/4 tsp. nutmeg
1/4 tsp. allspice
1/2 c. chopped nuts

Heat oven to 350 degrees. Grease a 9 x 5 x 3 inch loaf pan. Cream butter; add brown sugar and beat until light and fluffy. Add eggs, sweet potatoes, milk, and orange rind. Beat with mixer until thoroughly combined. Add flour, nutmeg and allspice to sweet potato mixture with nuts. Mix thoroughly until smooth. Turn batter into prepared pan. Bake for 45 to 50 minutes. Let cool in pan 10 minutes. Cool before slicing. This bread is great sliced thin with orange cream spread.

ORANGE CREAM SPREAD:

Into a 3 ounce package of cream cheese blend in 1 tablespoon of orange juice and 1 teaspoon grated peel.

[WVsnowflake]

Hard Candy

Single Batch :
2 cups sugar
2/3 cup light corn syrup
3/4 cup of water
1 dram ( 1 teaspoon) LorAnn Gourmet Flavoring
1/2 teaspoon food coloring
Powdered Sugar

in large sauce pan ( I use cast Iron ) mix together sugar, corn syrup, water. Stir over med. heat until sugar disolves.. Bring mixture to a boil WITHOUT STIRING When mixture reaches 260* F add coloring. Do not Stir boiling action will incorporate coloring. Remove from heat at 300*F ( which is hard crack stage.. Take a small spoonful and drop into cold water and it will make a cracking noise And make brittle threads. It will also "Spin" a thread when you dip a spoon into it and tilt the spoon to drop back into a pot . It looks like a spider web . After it ceases to boil add flavor and stir. ( stand well back when stiring flavoring Especially Cinnamon!!! It will burn your nostrils !!! Pour onto lightly greased cookie sheet ( Pam works well) or into candy molds. Score with pizza cutter. Cool and break. coat with powdered sugar to keep from sticking. Store in air tight container.

I have to make this quite often. Today I have to make Cinnamon, Butter Rum, Rootbeer, and Watermellon.. If you go here you can see all the different oils available.

www.lorannoils.com/Products.asp?CategoryID=3&SubColumnName=Flavorings

Enjoy !! ;D

[buzzard]

No-Oven Peanut Butter Squares

Prep Time: 10 min
Total Time: 1 hr 10 min
Makes: 4 doz. or 24 servings, 2 squares each


1/2 cup (1 stick) butter or margarine
2 cups powdered sugar
1-1/2 cups NABISCO Graham Cracker Crumbs
1 cup peanut butter
1-1/2 pkg. (12 squares) BAKER'S Semi-Sweet Baking Chocolate

LINE 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Set aside.

MELT butter in large microwaveable bowl on HIGH 45 sec. until melted. Add sugar, cracker crumbs and peanut butter; mix well. Spread into prepared pan.

MICROWAVE chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until melted, stirring after each min. Cool slightly, then pour over peanut butter mixture in pan. Cool. Cut partially through dessert to mark 48 squares. Refrigerate 1 hour or until set. Lift from pan, using foil handles. Cut all the way through dessert into squares.


How To Make Thicker Squares
Reduce chocolate to 1 pkg. (8 squares). Prepare recipe as directed, using 9-inch square baking pan. Cut into 24 squares to serve. Makes 2 doz. or 24 servings, 1 square each.

[buzzard]

Rum Balls

(Makes 3 1/2 dozen)



• 2 1/2 cups crushed vanilla wafers

• 2 T. cocoa powder

• 1 cup confectioners sugar

• 1 cup finely chopped walnuts

• 3 T. corn syrup

• 1/4 cup dark rum



In a large bowl mix together wafers, cocoa, confectioners sugar and nuts; add corn syrup, then add rum. Mix well. Form into 1" balls, roll in confectioners sugar to coat. Store in air tight container or freeze up to one month.

Bring to room temperature before serving.

[buzzard]

Oatmeal Carmelitas

Crust/Topping: 1 and 2/3 cups all-purpose flour
2 and 1/3 cups quick-cooking oatmeal
1 cup brown sugar
1/2 tsp. cinnamon
Pinch of salt
1 tsp. baking soda
1 cup butter, softened

Filling:
1 cup caramel syrup
1/4 cup flour
1/3 cup pecans, chopped
1 cup semi-sweet chocolate chips

Combine all crust ingredients in a large bowl and mix well. Place half of the mixture in the bottom of a greased 13 x 9-inch baking pan. Press evenly along bottom of pan. Bake at 350 degrees for 10 minutes. Meanwhile, combine caramel, flour, pecans and chocolate chips and mix. Remove crust from oven and pour caramel mixture over crust and spread evenly. Sprinkle remaining crust mixture over the top and bake for about 20 minutes more at 350 degrees. Allow to cool and refrigerate for several hour before cutting into squares and serving.

[buzzard]

I make two kinds of sugar cookies, one that you can roll out and cut with cookie cutters (haven't found that recipe yet ( and then this one. These you can decorate with colored sugars, icing, candies, or press designs in with cookie presses. You just can't roll it out and cut it, the dough is too "wet" for that.

Sugar Cookies

Sugar Cookies

INGREDIENTS:

4-1/4 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup vegetable oil
1 cup sugar
1 cup confectioners' sugar
2 eggs
1 teaspoon vanilla extract

TO PREPARE:

Sift the flour, baking soda, cream of tartar and salt together. Beat the butter, oil, sugar and confectioners' sugar in a mixing bowl until creamy, scraping the bowl occasionally. Add the eggs and vanilla and beat until smooth. Add the dry ingredients gradually and beat until blended. Chill, covered, for 1 hour.

Shape the dough into 1-inch balls. Coat the balls with additional sugar. Arrange the balls on an ungreased cookie sheet. Flatten with the bottom of a glass dipped in sugar. Bake at 350 degrees for 8 to 10 minutes or until light brown. Cool on the cookie sheet for 2 minutes. Remove to a wire rack to cool completely. Store in an airtight container.

Try one of these variations for a different twist. Add 1 teaspoon almond extract or lemon extract, add 1/2 cup crushed almonds or hazelnuts, add 1 Tablespoon finely chopped lemon zest, add 1 Tablespoon crushed peppermint candies, roll in colored sugars for holidays, or use a decorative glass to create a pattern on each cookie.

[califgirl]

Rum Balls........yummmmm

[WVsnowflake]

Chocolate Cheesecake !! YUMMY !!!!! ;D



18 OREO Chocolate Sandwich Cookies , crushed
1/4 cup butter, melted
3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
3 eggs
12 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate, divided
1/2 cup whipping cream
Nutrition InfoPer Serving






2. Cooking Directions
Preheat oven to 350 degrees F if using a 9-in. silver springform pan (or to 325 degrees F if using a 9-in. dark nonstick springform pan.) Combine crumbs and butter. Press firmly onto bottom of pan.
Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Chop 8 of the squares of chocolate; stir into batter. Pour over crust.
Bake 45 to 50 min. or until center is almost set. Run knife or metal spatula around side of pan to loosen cake. Cool completely.
Chop remaining 4 squares of chocolate. Bring cream to simmer in small saucepan on low heat. Remove from heat. Add chocolate; stir until completely melted. Cool slightly. Pour over cheesecake. Refrigerate at least 3 hours or overnight. Remove side of pan before serving. Store leftover cheesecake in refrigerator.
Yield: 16 servings

For those of you watching calories ...
Calories: 429 kcal
Carbohydrates: 31 g
Dietary Fiber: 1 g
Fat: 32 g
Protein: 6 g
Sugars: 25 g

( Psst !! It's the holidays live a little!! )

[joyce]

Rocky Road No-Bake Cheesecake

3 squares BAKER'S Semi-Sweet Baking Chocolate, divided

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/3 cup sugar

1/4 cup milk

2 cups thawed COOL WHIP Whipped Topping

3/4 cup JET-PUFFED Miniature Marshmallows

1/3 cup chopped PLANTERS COCKTAIL Peanuts

1 OREO Pie Crust (6 oz.)


MICROWAVE 1 of the chocolate squares in small microwaveable bowl on HIGH 1 min; stir until chocolate is completely melted. Set aside.

BEAT cream cheese, sugar and milk in large bowl with electric mixer on medium speed until well blended. Add melted chocolate; mix well. Gently stir in whipped topping, marshmallows and peanuts. Coarsely chop remaining 2 chocolate squares; stir into cream cheese mixture. Spoon into crust.

REFRIGERATE 4 hours or until set. Store leftover pie in refrigerator.

This is my favorite one.





Very Strawberry Cheesecake


Prep Time: 10 min
Total Time: 3 hr 10 min
Makes: 8 servings


1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/3 cup sugar

2 cups thawed COOL WHIP Strawberry Whipped Topping or COOL WHIP Whipped Topping

1 HONEY MAID Graham Pie Crust (6 oz.)

1 cup sliced strawberries


BEAT cream cheese and sugar in large bowl with electric mixer until well blended. Stir in whipped topping.

SPOON into crust.

REFRIGERATE 3 hours or until set. Top with strawberries just before serving. Store leftovers in refrigerator.













Caramel Cheesecake


Prep Time: 30 min
Total Time: 3 hr 30 min
Makes: 12 servings, one slice each


20 FAMOUS Chocolate Wafers, finely crushed (about 1 cup)

1/4 cup sugar

1/4 cup (1/2 stick) butter or margarine, melted

1 jar (12.5 oz.) caramel ice cream topping, divided

4 cups JET-PUFFED Miniature Marshmallows

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 tsp. vanilla

1 cup whipping cream, whipped


MIX wafer crumbs, sugar and butter; press firmly onto bottom of 9-inch springform pan. Remove 1/4 cup of the caramel topping; refrigerate until ready to use.

PLACE remaining caramel topping and the marshmallows in saucepan; cook on low heat until marshmallows are completely melted and mixture is well blended, stirring frequently. Remove from heat.

BEAT cream cheese and vanilla in large bowl with electric mixer on medium speed until well blended. Add marshmallow mixture; mix well. Gently stir in the whipped cream; pour over crust. Refrigerate at least 4 hours or until firm. Drizzle with reserved 1/4 cup caramel topping just before serving. Store leftover cheesecake in refrigerator.











PHILADELPHIA® No-Bake Chocolate Cherry Cheesecake


Prep Time: 10 min
Total Time: 3 hr 10 min
Makes: 10 servings

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate, melted, cooled

1/3 cup sugar

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

1 HONEY MAID Graham Pie Crust (6 oz.)

1 can (20 oz.) cherry pie filling


BEAT cream cheese, chocolate and sugar in large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping.

SPOON into crust.

REFRIGERATE 3 hours or overnight. Top with pie filling just before serving. Store leftover cheesecake in refrigerator.