Christmas is here once again. The summer seemed to drag on and the fall was cut short. Thanksgiving rushed in, and then the quick descent to Christmas. It’s the one time of year the whole world pauses and reflects on Christmas.
As a child, I remember the joy and fun of Christmas. Between church and school, the singing of Christmas hymns and carols abounded. Crafts were made and stories told, all reflecting Christmas. Every year I am transported back in time to the fun and joy through food and music. Enjoy these recipes! If you missed last Christmas’s recipes, you can catch 2020 recipes here, and here.
Well, friends, back on track from a small Prime Rib detour. Not a bad detour right? We return to discuss more Christmas baked goods, candies and confections. Grab a pen or pencil and a slip of paper because we have some yummy recipes to share.
The following recipe is from allrecipes.com, with all credit due to BECKE as the recipe author. I enjoy using the recipe as part of my Christmas baked goods, candies and confections. Please note my asterisked notes.
2 cups semisweet chocolate chips *(these 2 cups didn’t make enough chocolate for dipping so I used 3 1/2 cups- I like a good coating on my
Combine the butter, peanut butter, confectioners’ sugar, vanilla, and maple flavoring. Cream well and knead well.
Melt the chocolate chips over low heat. Roll the dough into 1 inch balls. Dip into melted chocolate chips.
Refrigerate overnight (or at least for about 15 minutes) on a cookie sheet lined with wax paper.
My sister loves PBB’s so much, one Christmas she ate 16! I can’t imagine eating 16 PBB’s, but she did it. She had no room for anything else that day.
Chocolate Whipped Creams
This is an old recipe from my Grandma Jennie Syens. I have googled, Pinterest and allrecipes this recipe for some comparison. No site seems to have anything like this. All I get back is chocolate whipped cream – as in a topping. Nope, that’s not what I mean. Ug! So I am typing this out to the best of my abilities. What you read is how the recipe was written out.
You need to do a read-through of the recipe first. Collect all your items and then proceed.
3 cups white cane sugar
1 1/2 cups whipping cream
Put in a large saucepan, stir well and put on the stove, and bring SLOWLY to boil. When boiling add 1/4 tsp cream of tartar. DO NOT STIR. Dip in a spoon to try. When soft-ball in cold water, remove and pour into a buttered pan but DO NOT scrape the pan because it will become grainy. Let it get cold and hard. Beat or knead till hard, add vanilla or any flavoring of choice. Roll into soft-balls and set aside to get cold. Overnite is best.
1/2 cake sweet chocolate
3 square bitter chocolate
2 tsp paraffin wax
In the top of a double boiler melt the sweet chocolate, bitter chocolate, and paraffin wax. Dip the white balls you made previously in this and place it on wax paper to harden. You may press a walnut or pecan into the top of the ball or insert a toothpick. Enjoy.
I read and re-read that recipe at least 5 times. The paper has browned but has a lovely patina from spatters and greasy fingers. The author added notes at the end of the recipe, so that got me confused until I realized she was referring to.
I know I have been talking about Christmas baked goods, candies and confections but I want to share one drink recipe that has been my favorite for years, SLUSH. Grandma Jennie Syens always had the SLUSH on the front porch. The front porch kept all the drinks nice and cool and the slush was fun to drink.
7 cups of water
2 cups of sugar
Boil water and sugar together and cool. This is your syrup base.
4 bags of green tea
2 cups boiling water
Place green tea bags into boiling water and cool.
1 -12oz can frozen orange juice thawed
1-12 oz can frozen lemonade thawed
2 cups Brandy OR Gin, NOT BOTH
Put all the ingredients together in a clean ice cream bucket and freeze for 24 hours. During those 24 hours, you will want to stir the bucket contents to disperse the alcohol. Once it is frozen you are ready to serve it. Put 2 scoops of slush in a glass and serve with sweet or sour soda and a stirring stick. Enjoy!
There you go friends, a few recipes of Christmas baked goods, candies, and confections. I wish you all Merry Christmas and Happy New Year. Blessings of health, joy, and peace to you and your family.
I like to watch Food Network as time allows, but mostly I listen to Food Network as I hover around the house. All the holiday food shows and competitions making Christmas baked goods, candy and confections piqued my interest. So, to my recipe drawer, I went.
I know you probably have a recipe box, drawer, binder… closet! Ha- that would be something, a recipe closet. I would like to see your recipe closet if you have one! Anyway… I was reminiscing about Christmas baked goods, candy and confections that I have made over the years and I would like to share them with you. Please enjoy!
It’s beginning to look a lot like Christmas
My favorite item to bake is Festive Fruitcake. This recipe I cut off the box of a Pillsbury Date Bread Mix. My Grandma Syens used this recipe religiously for her Christmas Fruitcake for better than 30 years. I wrote to you last year about Fruitcake. Making fruitcake is part of my celebrating Christmas and remembering family members who have gone home.
All credit is given to SMUCKERS (they own Pillsbury) for this delicious recipe. It is important to note that the Date Bread Mix sells out quickly so get ahead of the rush and order it in September- you’ll thank me later. Last year I waited till Thanksgiving to order the Date Bread Mix and it was back-ordered. GASP!
HEAT oven to 350°F. Coat 12-cup fluted tube pan or 10-inch tube pan with baking spray with flour.
WHISK water, oil, and eggs in an extra-large bowl until blended. Add a quick bread mix. Stir until evenly moistened. Stir in pecans, raisins, cherries, and pineapple. Spoon into prepared pan.
BAKE 1 hour 20 minutes to 1 hour 30 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 30 minutes. Remove from pan. Cool 1 hour longer or until completely cooled.
WRAP tightly in plastic wrap or foil. Chill at least 8 hours. Store in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
HEAT jelly or syrup* in a microwave on HIGH 10 to 20 seconds or until melted and smooth. Brush over fruitcake. Garnish with additional cherries and pecans, if desired.
*These are all new editions to the recipe compared to the early 90’s recipe that I cut off the box. I do not do the jelly or the corn syrup… instead, I like to soak the loaves in brandy. After baking and you have the loaves cooling on the counter( still IN the bread tin), while they are still warm, take your favorite brandy and pour some over top your loaf. Let them sit for 24 hours covered. The brandy really gives the loaves a nice flavor. They freeze well. A nice slice of cheddar cheese or some co-jack on top of a buttered piece of fruitcake is great as well. Enjoy!
This next recipe is like a Pay-Day candy bar crossed with a Nut Goodie. But whatever the mix… it is delicious.
Ingredients for Base and Top layer mixture
12 oz. chocolate chips
12 oz. butterscotch chips
18 oz. creamy peanut butter
Melt these 3 ingredients together. Spread HALF the mixture on the bottom of a jelly roll pan. Chill.
Boil for one minute the butter, milk, and vanilla pudding. Add to it the 2 lbs of powdered sugar, stirring together well and cool. Then spread cooled middle filling over the chilled base from above.
16 oz dry roasted peanuts
the remaining mixture of the base
Then add the dry roasted peanuts to the remaining base/top mixture and spread it over the middle filling layer. Chill again and then cut into small squares. This recipe is another great addition to your Christmas baked goods, candy, and confections recipe collection.
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