Christmas Recipes

Fantasy Fudge
submitted by Della Emmett

3 c. sugar
3/4 c. margarine
2/3 c. evaporated milk (5 1/3 oz. can)
1 (12 oz.) pkg. chocolate chips (2 cups)
2 c. marshmallow cream
1 t. vanilla
nut meats (optional)
Combine sugar, margarine, and milk. Bring to a rolling boil, stirring constantly. Remove from heat. Stir in chocolate chips until melted and well blended. Pour into greased 13” x 9” pan. Cool. Cut in squares.
(Nuts may be added before poured into pan, as desired.)

Fruitcake cookies
submitted by Betty Cunningham

1 c. shortening
2 c. packed brown sugar
1 1/2 t. vanilla
2 eggs
3 1/2 c. flour
1 t. salt
1 t. soda
2/3 c. buttermilk
2 c. chopped dates
1 c. candied cherries
1 c. candied pineapple
1 c. chopped nuts
Cream shortening, sugar and vanilla. Add egg. Beat well. Sift flour, salt and soda and add alternately with buttermilk. Stir in fruit and nuts.
Drop by spoonful 2” apart on cookie sheet. Bake at 350 for 10 min. Makes about 10 dozen.

Lil’s French Dressing
submitted by Verlene Simmerman

1 c. oil
1/2 c. vinegar
2 t. Worcestershire sauce
1/2 c. sugar (or 3 pkg of Equal)
2 t. paprika
2/3 c. catsup
1 t. salt
1 T. mustard
1 T. onion
Blend well.

Spread for Crackers
submitted by Linda Smith

6 oz. cream cheese
1/2 c. mayonnaise
1/2 c. chopped pecans
2 t. olive juice (green w/pimento)
olives chopped (green w/pimento)
Mix well. Refrigerator for 24 hours before serving.

White Christmas Fudge
submitted by LaVon “Vonnie” Adair

3 C. sugar
1 1/2 C. whipping cream
1 C. light corn syrup
1 tsp. salt
2 tsp. vanilla
2 C. pecan halves
1 1/2 broken walnuts
1 C. diced candied pineapple
1 C. halved candied cherries
In a 3 qt. saucepan, stir first 4 ingredients, cover and bring to boil. Boil 1 minute. Remove cover. Cook and stir occasionally to soft ball stage. Remove from heat. Add vanilla. Beat with mixer at medium speed until fudge loses shine and becomes satiny - about 10 minutes. Mix in remaining ingredients. Press into 2 nine inch square pans. Chill until firm enough to cut. Best served after 24 hours. This candy freezes beautifully.

Rum Fudge
submitted by LaVon “Vonnie” Adair

2 C. sugar
1/2 C. sour cream
1/3 C. white syrup
2 Tbs. butter
1/4 tsp. salt
1 tsp. vanilla
2 tsp. rum*
1 C. nuts
Combine first 5 ingredients. Bring to boil slowly; stirring over medium heat to soft ball stage. Remove from heat. Let stand 15 min. Add flavoring. Beat. Stir in nuts. *May substitute brandy or bourbon for rum.

Caramel Brownies
submitted by Glenda Skillen Robison

1 pkg. German Chocolate cake mix
1/3 c. evaporated milk
1/2 c. butter, melted
Grease and flour 9x13 pan. Spread 1/2 - 3/4 mixture in pan and bake at 350 for 12 minutes.
Melt:
1/3 c. evaporated milk
14 oz. pkg. of caramels
Spread on top of baked mixture. Sprinkle with 1-2 c. chocolate chips. Put remainder of mixture on top and spread around. Bake at 350 for additional 15-20 minutes. (Top layer will be soft.) Cool completely before cutting.

Sugar Cookies
submitted by Belva Arvik

Mix together:
1 c. butter
1 c. sugar
1 egg
1 t. vanilla
1/2 t. cream of tartar
1/2 t. soda
2 1/2 c. flour
Make into small balls and place on cookie sheet. Mash with a fork and sprinkle with colored sugar. Bake at 350 for 12 minutes.

Strawberry Cream Squares

submitted by Belva Arvik

Dissolve 1 (6 oz.) pkg. strawberry jello in 2 cups of boiling water.
Add to jello mixture:
1 pkg. frozen strawberries
2 bananas diced up small
1 can of crushed pineapple
Mix well and pour 1/2 of mixture into a 9x13 pan. Chill until firm. Spread 1 container of sour cream over jello. Then pour the remaining jello mixture on top and chill until firm. Cut into squares and garnish with a dab of sour cream on each square.
(Leave the second half of the jello mixture set out until you are ready to use it. That way it won’t set up.)

Orange Walnut Biscotti
submitted by Mary Swanson

1 c. sugar
1/2 c. margarine or butter, softened
3 1/2 c. flour
2 t. baking powder
3/4 t. cinnamon
1/4 t. nutmeg
1/4 t. allspice
2 large eggs
1/2 t. salt
1 T. grated orange peel
1 t. vanilla
1/2 c. coarsely chopped walnuts
1. After mixing the above ingredients, shape dough in two long loaves - about 10”x3”. Flatten each loaf to 1/2 inch thick.
2. Bake about 20 min. or until firm
3. Cool and then cut each loaf crosswise in 1/2 inch slices. Place cut sides down on cookie sheet.
4. Return to oven & bake about 10 min. more.
5. Frost each piece with orange frosting: 1 c. powdered sugar, 1 - 1 1/2 t. orange juice & 1 t. grated orange peel.

White Chocolate Brandy Alexander

3 1/2 c. milk
1/2 t. vanilla extract
1/8 t. salt
6 oz. white chocolate, finely chopped
1/3 c. brandy
3 T. white crème de cacao
Garnishes: whipped cream, white chocolate shavings
Combine first three ingredients in a medium saucepan; cook over medium heat until thoroughly heated (do not boil). Remove from heat; gradually stir about one-fourth of hot mixture into chocolate in a small bowl, stirring with a wire whisk until chocolate melts. Add to remaining hot mixture, stirring constantly.
Stir in brandy and crème de cacao. Pour into glasses. Garnish, if desire. Serve immediately. Yield: 4 1/2 cups. Print this post