Here is a review of the recipes I have used for the series.
Buckeyes or peanut butter balls
2 cups peanut butter
1 stick margarine, melted
3 cups sifted confectioners sugar
16 ounces chocolate chips
Directions
- In a large bowl combine the peanut butter, margarine and confectioners sugar and mix well.
- Chill, form into walnut size balls.
- Melt chocolate chips in a double boiler.
- Dip balls into chocolate mixture to coat.
- Place on wax paper until firm.
Dreamcicle Fudge
11/2 stick butter
2/3 cup cream
3 cups sugar
7 ounces marshmallow cream
12 ounces white chocolate chips
9 drops red food coloring
12 drops yellow food coloring
1 TBS orange extract
mix butter,cream,sugar and bring to rolling boil for 6 minutes
then add;marshmallow cream and white chocolate chips.
Take out 1/ 1/2 cup put to side in remaining put food coloring and extract.
Put in 9×13 greased pan:Pour orange mixture into pan and swirl the 1 1/2 of white into pan
Gingerbread cookies
125 grams unsalted butter
1/3 cup soft brown sugar
1/4 cup golden syrup
1 egg, lightly beaten
2 cups plain flour
1 tablespoon ground ginger
1 teaspoon bicarbonate of soda
1 tablespoon of currants
Icing:
1/2 teaspoon lemon juice
1 1/4 cups icing sugar
assorted food coloring
1 egg white
Directions
- Preheat oven to moderate 180c degrees.
- Line 2 or 3 oven trays with baking paper.
- Using electric beaters, beat butter, sugar, and syrup in a small mixing bowl until light and creamy.
- Add egg gradually, beating thoroughly after each addition.
- Transfer mixture into large bowl, sift dry ingredients onto well floured surface and knead for 1-2 minutes or until smooth.
- Line a large chopping board with baking paper, roll out dough on board to 5mm thickness (flour rolling pin if necessary to prevent sticking), refrigerate on board for 15 minutes so dough is firm to cut.
- Cut dough into shapes with a 13cm gingerbread man cutter.
- Press remaining dough together and reroll. Cut out shapes. Place biscuits on prepared trays. Place currants as eyes and nose on men.
- Bake for 10 minutes or until lightly browned. Cool biscuits on trays.
Peanut Butter Cups
18 ounce jar of creamy peanut butter
2 3/4 cups sifted confectioners sugar
1/2 cup melted butter
melting chocolate-about 2 pounds
Mix all ingredients except chocolate together.
Take small pieces and roll into balls.
Place balls into small fluted candy cups.
Melt chocolate over hot water or in the microwave and cover peanut butter ball with chocolate.
Place into refrigerator until set.
**Note**
When I made this I put a little bit of chocolate in the bootom of the candy cup (mini cupcake liners) and then put them in the freezer to set up faster. Then I added the peanut butter mixture and then put more chocolate on top of that and put them back in the freezer.
Snowball Cupcakes
Ingredients:
1 package (8.25 ounces) chocolate cake mix
3 eggs
1/3 cup vegetable oil
1 1/4 cups water
2 cups whole milk
6 tablespoons flour
2 cups (4 sticks) butter, room temperature
2 cups sugar
1/2 teaspoon salt
2 large bags (14 ounces each) sweetened flaked coconut
Preparation:
Prepare cake batter using eggs, oil and water as called for on package.
Pour into standard-size muffin cups and bake according to package directions.
While cypcakes bake, make frosting: In a heavy, medium-sized saucepan combine
milk and flour and cook, over medium heat, until thick, about 6 minutes,
stirring occasionally.
In another bowl, cream together butter, sugar and salt.
When flour mixture has cooled, add to butter mixture and beat until fluffy using
a whisk attachment. This will take 6 to 8 minutes.
When cupcakes are done, cool completely, then frost all around.
To frost: Place a large portion of frosting in a wide shallow bowl. Press each
cupcake down firmly into the frosting to coat the bottom of the cupcake. Using
an offset spatula, apply frosting to the top and sides. Use spatula to lift
frosted cupcake onto bed of coconut. Pour coconut over cupcake and roll firmly
to coat completely. When cupcake is well coated, roll with hands to make a round
snowball shape. Store in an airtight container.
Oreo Balls
1 Package of Oreos
1 Large package cream cheese, softened
Almond bark in white or milk chocolate…or both!
Crush the Oreos.
Add crushed Oreos to the cream cheese.
Mix.
Roll into small balls.
Referigerate until nice and firm.
Melt the chocolate per directions on package
Dip balls into chocolate
Place on waxed paper and refrigerate until they are really cold.
Red Velvet Cake Balls
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper
1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)
Ultimate Reeses Cheesecake Brownie Bars
1 pkg. brownie mix
1 pkg. (8 oz.) cream cheese
2 tbsp. butter, softened
1 can (14 oz.) sweetened condensed milk
1 tbsp. cornstarch
1 egg
1 tsp. vanilla
Reeses candy bars
Preheat oven to 350*. Mix brownies according to package. Spread in greased 9×13 pan. Chop up as many reeses candy bars as you think best for your taste. (save the reeses pieces for later) Beat cream cheese, butter and cornstarch until fluffy. Beat in milk, egg, and vanilla until smooth. Stir in your chopped candy bars. Spoon cheesecake batter on top of the brownie batter. Bake 40-45 minutes. Cool. Cut into bars and drizzle with peanut butter and chocolate candy melts and sprinkle reeses pieces on top of that. Keep refrigerated….if you have any left:-)
Chocolate-Almond Fudge Squares
Prep: 10 min.
Chill: 4 hr.
Yield: 64 squares
Cost per serving: 42 cents
1 lb. bittersweet or semisweet chocolate, chopped
3/4 cup heavy cream
1/2 tsp. vanilla extract
Pinch salt
1/3 cup sliced almonds
1. Lightly oil an 8-inch square baking pan and line bottom with waxed paper.
2. Melt 12 oz. chocolate with cream in a heatproof bowl set over a medium pan of 1 1/2 inches of simmering water, whisking until smooth (do not let bottom of bowl touch water). Remove pan from heat and whisk in vanilla and salt until smooth. Set aside.
3. Melt remaining chocolate in another bowl set over same pan of simmering water, whisking until smooth. Pour plain chocolate into prepared pan and spread to coat bottom evenly. Refrigerate for about 10 minutes to set chocolate.
4. Spread chocolate and cream mixture over set chocolate. Sprinkle evenly with almonds and gently press into chocolate. Let cool to room temperature, and then refrigerate, covered, until very firm, 3 to 4 hours, or overnight.
5. Run a thin, sharp knife around edges of pan. Turn mixture out onto a cutting board and peel away waxed paper. Turn fudge right-side up and, with a sharp knife, cut into 64 (1-inch) squares. Let stand at room temperature for a few minutes before serving.
Snowman cookies
16 1/2 oz. rool refrigerated sugar cookie dough
1. Preheat oven to 350 F. Knead 2/3 cup of all-purpose flour into a 16 1/2-oz. roll of refrigerated sugar-cookie dough.
2. Tear off a piece of dough and roll it in your palms to form a 3/4-inch ball. Roll a slightly larger piece into a 1-inch ball, and a still slightly larger piece into a 1 1/4-inch ball. Repeat with remaining dough. Place 1 of each size ball close together on parchment-lined baking sheets; flatten balls slightly.
3. Bake cookies for 12 minutes. Cool on rack. Pipe frosting for scarves and to attach M&M’s Minis buttons, mini-chocolate-chip eyes, snowflake sprinkles and Hershey’s Kisses for hats. Makes 18.
Ingredients
1 cup milk
1/2 cup (1 stick) unsalted butter, room temperature
2 cups all purpose flour
1 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon salt
4 large eggs
1 3/4 cups sugar
1 teaspoon vanilla extract
Directions
Preheat oven to 350°F. Line two 12-cup muffin tins with cupcake liners.
Heat milk and butter in a small saucepan over medium heat until butter melts. Remove from heat. In a medium bowl, whisk together flour, baking powder, cinnamon and salt.
Using a stand mixer with a whisk attachment, beat eggs and sugar until thick ribbons form, about 5 minutes. Add flour mixture and beat on low just until incorporated. Add milk mixture and vanilla, and beat until blended.
Divide evenly among baking tins. Bake at 350°F for 16-18 minutes, or until a toothpick comes out clean. Cool in pans for 5 minutes, then transfer to wire racks to cool completely.
Ingredients
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1/4 cup light corn syrup
1/2 cup powdered sugar
1/4 cup NESTLÉ® CARNATION® Evaporated Milk
1 teaspoon vanilla extract
1 1/4 cups OCEAN SPRAY® Fresh or Frozen Cranberries
1/3 cup chopped walnuts or pecans
Directions
LINE 8-inch-square baking pan with plastic wrap.
MELT morsels and corn syrup in medium, heavy-duty saucepan over lowest possible heat. When morsels begin to melt, remove from heat; STIR. Return to heat for a few seconds at a time, stirring until smooth. Remove from heat.
STIR in powdered sugar, evaporated milk and vanilla extract. Stir vigorously until the mixture is thick and glossy. Stir in cranberries and nuts; mix well. Pour into prepared pan; cover. Refrigerate until firm, about 8 hours. Lift from pan; remove plastic wrap. Cut into 48 pieces. Store covered in refrigerator. Serve at room temperature.
2 cups sugar
3 cups flour
2 teaspoons vanilla
1 cup coconut ( I never knew there was coconut in it until I got the recipe from my mom. You can leave it out if you don’t like coconut. You can replace with nuts if you want.)
3 eggs
1 teaspoon salt
2 cups mashed bananas
about that much cinnamon ( My mom said that this would probably equal out to a teaspoon or two. About that much is honestly what was written in the recipe.)
Mix together and bake at 350 degrees until done.
2 3/4 cups flour
2 teaspoons McCormick® Cream of Tartar
1 teaspoon baking soda
1 3/4 cups sugar, divided
1/2 cup (1 stick) butter, softened
1/2 cup shortening
2 eggs
2 teaspoons McCormick® Pure Vanilla Extract
1 tablespoon McCormick® Cinnamon, Ground
1. Mix flour, cream of tartar and baking soda in medium bowl. Set aside. Beat 1 1/2 cups of the sugar, butter and shortening in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate 1 hour.
2. Preheat oven to 400°F. Mix remaining 1/4 cup sugar and cinnamon. Shape dough into 1-inch balls. Roll in cinnamon sugar mixture to coat. Place 2 inches apart on baking sheets.
3. Bake 9 to 11 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
2 cups flour
1 tablespoon McCormick® Cinnamon, Ground
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup firmly packed light brown sugar
1 cup granulated sugar
2 eggs
1 teaspoon McCormick® Pure Vanilla Extract
2 cups quick-cooking oats
1 cup chopped pecans
1/2 cup chopped dried apples
1. Preheat oven to 350°F. Mix flour, cinnamon, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in oats, pecans and apples.
2. Drop by rounded tablespoons onto ungreased baking sheets.
3. Bake 10 to 12 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
Makes 5 dozen
Ingredients
1 pound pecans
1 1/2 cups corn syrup
2 cups butter or margarine
1 cup brown sugar, packed
1 cup sweetened condensed milk
2 cups chocolate chips
1/4 cup butter or margarine
1/2 bar of parawax
Directions
1.Spread pecans on cookie sheet.
2.Melt corn syrup, 2 cups butter, brown sugar and sweetened condensed milk in heavy saucepan, and boil until it reaches firm to hard ball stage.
3.Pour over pecans and put in fridge to cool.
4.Drop in clumps on to greased pan and freeze.
5.Melt chocolate chips, 1/4 cup butter and parawax together and dip frozen turtles into and place on waxed paper.
1 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, slightly softened
1 cup peanut butter
1 cup sugar
1 egg
2 teaspoons vanilla
Hershey’s Kisses or Reese’s Peanut Butter Cups, or both
Preheat oven to 350 degrees
Sift flour, soda and salt with a wire whisk and set aside.
Beat butter and peanut butter
Add sugar and beat until fluffy.
Add egg and vanilla.
Add flour mixture and combine.
Roll dough into 1 to 1-1/2 inch balls and then roll the balls in sugar to coat.
For Peanut Butter Kisses:
Place rolled balls on parchment paper covered baking sheet and bake for 8-10 minutes.
Remove from the oven and press an unwrapped Hershey’s Kisses candy into the center of each cookie.
Transfer to a wire rack to cool.
Chocolate Crackles
Ingredients
- 1 1/4 cups firmly packed light brown sugar
- 1 stick Crisco® Baking Sticks All-Vegetable Shortening OR 1 cup Crisco® All-Vegetable Shortening Sticks
- 1 teaspoon vanilla extract
- 2 cups Pillsbury BEST® All Purpose Flour
- 2 large eggs, lightly beaten
- 6 tablespoons unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 2/3 cup miniature semi-sweet chocolate chips
- 1/3 cup sugar
- 1/2 cup powdered sugar
Directions
2. COMBINE flour, cocoa, salt and baking soda. Add to shortening mixture; beat at low speed just until blended. Stir in chocolate chips. Cover and chill 3 hours.
3. HEAT oven to 375 degrees F. Shape dough into 1 1/4-inch balls. Roll in granulated sugar, then in powdered sugar to coat completely. Place 2 inches apart on ungreased cookie sheet.
4. BAKE 8 to 10 minutes or until cookies are set. Cool 2 minutes on cookie sheet. Remove cookies to wire rack to cool completely.
