When you hear the word "Christmas" what do you think of? FOOD!
Toasted Oats
Place 1-2 c. oats (quick or old-fashioned) on an ungreased baking sheet. Bake in 350°F oven for 15 to 20 minutes, until light golden brown. Cool, then store in tightly covered container in the refrigerator.
Honey Crunch Peanut Spread
1 ¼ c. peanut butter 2/3 c. toasted oats ½ c. honey
Combine all ingredients and mix well. Use as a spread on bread or celery or in recipes. Store in covered jar.
No Bake Chocolate Peanut Butter Drop Cookies
1 six-oz bag semi-sweet chocolate pieces or chips ½ c. honey crunch peanut spread 3 Tbs. Butter 1 c. Oats (Quick or Old-Fashioned (uncooked) ¾ c. raisins (opt.) ½ c. chopped nuts Melt together chocolate, peanut spread, and butter in a medium saucepan over low heat, stirring occasionally until well blended. Remove from heat. Stir in remaining ingredients. Drop by spoonfuls onto wax paper. Chill until firm. Store in refrigerator.
Dipping Chocolates
Prepare your centers ahead of time. Chill them so they are firm and not sticky. You can use white chocolate coating, sometimes called Almond Bark, chocolate chips, milk or dark chocolate candy bars, flavored chips (butterscotch, cherry, peanut butter). I use a combination of semi sweet chocolate chips, milk chocolate, and white chocolate coating. The chocolate coating will help melt your chocolate smoothly and make it easier to work with.
There are 2 ways you can melt your chocolate:
Method 1
Put chocolate in top of a double boiler. The bottom of the double boiler should be about half full of water. Be VERY careful not to get ANY water or steam in the chocolate.
Method 2
Use a crock pot or slo cooker.
To dip chocolates:
Use a fork to stir the chocolate gently, you don’t want air bubbles in it. Using your fork, dip the center into the chocolate and coat thoroughly. Bring the coated piece out of the chocolate bath and tap the fork on the side of the pan to remove excess chocolate. Have ready a cookie sheet covered in waxed paper OR a large plastic lid OR a marble slab to put your coated centers on. While chocolate is still soft, you can add decorations: frosting flowers, cake décor, or drizzle a different color of chocolate. To set chocolate, place tray in freezer until candy is firm, usually about 10 minutes.
Candy centers for dipping:
Caramels
2 cups sugar 1 ½ cup light corn syrup 2 cups evaporated milk ½ cup butter 1 tsp. vanilla
Combine sugar and corn syrup in a heavy saucepan. Stir occasionally and heat to 300°F. Add evaporated milk and butter. Stirring continuously, cook to 250°F. Remove from heat and add vanilla. Pour onto a lightly buttered baking sheet. Cut in 1 inch squares. Chill 1 hour to dip in chocolate or wrap individually in waxed paper.Peanut Butter Cups
4 oz. Cream cheese 2 Tbs. Butter 1 cup peanut butter 1 tsp vanilla 1½ - 2 cups powdered sugar
Combine softened cream cheese, butter, peanut butter, and vanilla until well blended, being careful not to beat. Add enough powdered sugar until candy becomes somewhat stiff. Shape dough into small balls. Chill 1 hour to dip in chocolate.
Coconut Balls or Eggs
2 lbs. Powdered sugar 1 can sweetened condensed milk 1 cup coconut ½ cup butter
Mix all ingredients in a large bowl and knead for about 5 minutes. Shape into balls or small eggs. Chill 1 hour to dip in chocolate.
Sponge Candy
1 cup sugar 1 cup dark corn syrup 1 Tbs. vinegar 1 tsp. baking soda
Combine sugar, corn syrup and vinegar in a heavy saucepan. Cook over medium heat, stirring until sugar dissolves. Continue cooking WITHOUT stirring until temperature is 300°F. Remove candy from heat. Quickly stir in baking soda. Mix well. Pour into 9 X 9 buttered pan for fat pieces or 9 X 13 for thinner pieces. When cool, break into pieces. Dip in chocolate and enjoy. This is a cold weather treat – the candy does not keep well in hot weather.
Mississippi Mud
2 sticks butter, melted 2 c. sugar 4 eggs 1 ½ c. flour 1/3 c. cocoa 1 small can coconut (or 1 c.) 1 ½ c. chopped pecans or walnuts pinch of salt 1 ½ tsp. Vanilla 1 jar marshmallow cream OR 2 c. miniature marshmallows
Mix sugar, flour, cocoa, and salt in a large bowl: set aside. In small bowl, beat eggs. Add the butter, vanilla, coconut, and nuts. Add to dry mixture, blend well. Bake in a 13" X 9" X 2" pan at 350°F. for 30 minutes. Remove from oven and immediately spread marshmallow cream or marshmallows on hot cake. Cool thoroughly and frost with recipe below.
Dark Chocolate frosting for Brownies or Mississippi Mud Cake
1 box pwd. sugar ½ c. butter ½ c. cocoa ½ c. evaporated milk 1 tsp. vanilla ½ c. chopped pecans or walnuts
Mix all ingredients except nuts until smooth. Spread on top of cake and sprinkle with nuts.