Wow! My Christmas goodies were a huge hit! Just warms
my little cockles.
Since some of you are halfway round the world, I thought I'd post the recipes here.
Never Fail Fudge ~ This recipe has been on the Marshmallow Fluff label since WWII.
5 c. granulated sugar (could use a little less ~ we
will next time)
1 (12oz.) can evaporated milk
¼ lb. butter or margarine
12 oz. Marshmallow Fluff
1 tsp. salt
1 tsp. vanilla extract
1 c. walnuts (or you own favorite nut) (I didn't use any)
24 oz. chocolate chips
Combine sugar, evaporated milk, butter, marshmallow, & salt in a 6-qt. Saucepan. Stir over medium heat. Boil slowly for 5 minutes, stirring constantly, (overcook, rather than undercook).
Remove from heat and stir in vanilla, nuts, and chocolate chips. Pour into a buttered 13 X 9" pan or 2 9" sq. pans.
Tip: line your pan with plastic wrap instead of butter. Makes removal & cutting SO much easier.
Holiday Cookies ~ Started at FoodTV, but changed it all up to get this:
1 (16oz.) roll of refrigerated sugar cookie dough. (or your favorite recipe)
1 c. pistachios, lightly chopped ~ we like it lumpy!
1 c. dried cranberries
1 (11oz.) bag white chocolate chips (I skip this or use lots less) (We really prefer them W/Out the chocolate!) (See NOTE at end of this recipe)
Preheat the oven to 350º. Allow dough to come to room temperature.
Put chopped nuts & dried fruit into a large bowl and add chocolate chips. (I leave these out entirely most of the time or use about ½ as much.)
Mix to combine, and then begin pressing in the dough with your hands. The resulting dough will be very stiff ~ forget about trying to use a spoon or mixer.
Drop onto prepared cookie sheets in small balls using a teaspoon. I like small cookies, but you may make them however you want – just adjust the baking time.
Bake 7 – 11 minutes until golden around the edges. Let cool in the pan about 1 minute, then transfer to cooling racks.
The original recipe suggested that you melt the chocolate in a double boiler, then dip the bottom ½ of the finished cookie, then cool on waxed paper or parchment. Haven't tried it; just too many steps for me. ; )
Sugar Plum Drops ~ This came from a magazine I read in the dentist's office but I don't remember which one! Sorry.
½ c. raisins
½ c. dried apricots
½ c. pitted dates, lightly chopped (or boxed chopped dates ~ but those are tougher/drier)
¾ c. dried cranberries
¾ c. pecans
1 c. blanched almonds (I started with slivered)
¼ c. sugar, granulated or powdered (I used powdered, obviously) for rolling; NO, the balls, not YOU! (hmmm - rolling around in powdered sugar...sounds like a possible topic for a whole other post... )
Combine the fruit & nuts in a food processor and pulse until you get a coarse mixture, about 1 minute. Add the orange juice (hold back a bit to make sure you need it all), and pulse again until the mixture sticks together, about 15 seconds.
Shape the mixture into 1 in. balls, then roll them in sugar for a sweet coating. Refrigerate. Makes about 2 ½ dozen depending on how big you make them.
And a Bonus Recipe: The BEST Cranberry Punch Ever!
2 cans (16 oz. ea.) jellied cranberry sauce – no, I'm
1 ½ c. Orange Juice (pulp free, if that's available to you)
1 ½ c. lemon juice
2 bottles (3 liters ea.) ginger ale, chilled
In a large pitcher or punch bowl, whisk cranberry
sauce until smooth. Whisk in OJ and lemon juices. Whisk a lot! Then I added a bit of the juice and whisked some more.
Just before serving, slowly stir in ginger ale. Add ice cubes. Yield: 3 ½ qt.
Several recipes similar to this call for red wine to be added (or served on the side to add or not). I've also used this recipe with vodka for holiday cocktails with great success.