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Thread: Recipes for Christmas Goodies :)

  1. #1
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    Default Recipes for Christmas Goodies :)

    Thought I would share some recipes for some of the snacks I make for the Holidays! Perhaps some would interest you
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    Rum Balls (for those of legal drinking age only!)

    2 1/2 cups finely crushed vanilla wafers
    1 cup pecans, finely ground
    1 cup confectioners sugar
    2 tablespoons cocoa

    2 tablespoons white corn syrup
    1/2 cup rum
    1/4 cup bourbon
    Extra confectioners sugar to roll balls in

    Mix dry ingredients together. Add corn syrup, rum and bourbon and blend well.
    The mixture should be just wet enough to form into one big ball while stirring it.
    If the mix is too dry, add a touch more liquor. If it's wet or runny, at a little more crushed vanilla wafers.
    Form into one-inch balls and roll in confectioners sugar.

    The balls turn out best if left the mixture is left to sit in a covered bowl in the refrigerator a day or two before rolling to let the flavors blend.

    ^^^These little things pack a punch. Make sure you have a designated driver. (I'm not kidding!)

    Variation: Schnapps Balls
    Replace bourbon with peppermint schnapps and add a tablespoon or so (to taste) of peppermint extract to the mixture.
    For added flavor, add crushed peppermint to the confectioners sugar in which you roll the balls.
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    Lemon Bombs

    1 box vanilla wafers, finely crushed
    1/2 cup pecans, finely ground
    1/2 cup powdered sugar

    1 tablespoon white corn syrup
    1/4 cup rum
    juice of one lemon
    zest of two lemons, divided
    Extra powdered sugar to roll balls in

    Directions

    Mix dry ingredients together.
    Add corn syrup, rum, lemon juice and the zest of one lemon to the mixture and blend well.
    The mixture should be just wet enough to form into one big ball while stirring it.
    If the mix is too dry, add a touch more liquor or lemon juice. If the mixture is wet or runny, at a little more crushed vanilla wafers.
    Form into half-inch balls.
    Add the remaining lemon zest to the extra powdered sugar.
    Roll balls in powdered suger/zest mixture.
    The lemon bombs turn out best if left the mixture is left to sit in a covered bowl in the refrigerator a day or two before rolling to let the flavors blend.
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    Honey Banana Bread

    1/2 cup honey
    1 cup (2 medium) mashed bananas
    1/2 cup margarine or butter, softened
    2 tablespoons milk
    1 teaspoon vanilla
    2 eggs

    2 cups all purpose flour
    1/2 cup chopped nuts (optional)
    1 teaspoon soda
    1/2 teaspoon salt

    Heat oven to 350 degrees F.
    Grease (not oil) bottom only of 9x5 or 8x4-inch loaf pan.
    In large bowl, blend first 6 ingredients; beat 1 minute at medium speed. Add remaining ingredients.
    Stir just until dry ingredients are moistened.
    Pour batter into prepared pan.
    Bake at 350 degrees F for 50 to 60 minutes or until toothpick inserted in the center of the loaf comes out clean.
    Cool 5 minutes; remove from pan. Cool completely.

    Tip: I also cut wax paper to fit the bottom of my loaf pan and put it in after greasing the pan.
    This helps keep the bottom from sticking and makes getting the bread out of the pan a lot easier.
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    Fudge

    3 cups sugar
    3/4 cup butter or margarine (1 1/2 sticks)
    2/3 cup (1 small 5 oz. can) evaporated milk (NOT sweetened condensed milk--that's another recipe)
    1 jar (7 oz.) marshmallow creme
    1 package chocolate chips (12 oz. or so)
    1 teaspoon vanilla
    1 cup nuts, chopped (optional)

    Heat sugar, butter, and milk over medium heat to a full, rolling boil in 3 qt. heavy sauce pan, stirring constantly.
    Boil on medium heat until candy thermometer reaches 234 degrees F (about 4 minutes), stirring constantly.

    Remove from heat. Stir in chocolate and marshmallow creme until melted. Add vanilla and nuts.
    Spread immediately into foil-lined 9-inch square pan.
    Let cool for at least 4 hours.
    Cut into squares and store in airtight container.

    Makes about 3 lbs.

    Variations
    Use peanut butter-flavored chips instead of chocolate to make peanut butter fudge.

    Prepare as directed, substituting 1 pkg. (10 oz.) marshmallows or 1 pkg. (10-1/2 oz.) minimarshmallows for the marshmallow creme.

    Note: If you don't have a candy thermometer, bring sugar mixture to full rolling boil,
    then begin timing 4 minutes while mixture continues to boil on medium heat, stirring constantly.
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    Snow Pie

    1 (10-inch) baked pie crust
    1/2 c. Hershey's cocoa
    1 1/8 c. sugar
    1/3 c. cornstarch, plus 1 Tbsp.
    1/4 tsp. salt
    3 c. milk
    3 Tbsp. butter
    2 tsp. vanilla
    whipped topping


    Mix sugar, cocoa, cornstarch and salt. Add milk and butter.
    Cook in double boiler until thick.
    Remove from stove, let cool. Add vanilla.
    Place in refrigerator to chill.
    Pour in baked pie crust and top with whipped topping.
    ************************************************** ************************************************** **********************
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  2. #2
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    hehe...found 2 more

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    Chocolate Crinkles

    1/2 cup butter
    4 oz melted unsweetened chocolate
    2 cups sugar
    3 eggs
    2 tsp vanilla
    2 cups flour
    2 tsp baking powder
    1/2 tsp salt
    1 cup powdered sugar

    Preheat oven to 350.

    Cream butter. Add sugar and chocolate. Beat in eggs one at a time.
    Add vanilla. Mix dry ingredients and add to butter mixture.
    Chill dough 2-3 hours.
    Drop dough (tsp balls) into powdered sugar and then transfer to ungreased cookie sheet.
    Bake for 10-12 minutes.
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    Russian Teacakes

    1 cup butter
    1/2 cup powdered sugar
    1 tsp vanilla
    2 1/4 cups flour
    1/4 tsp salt
    3/4 cup finely chopped pecans


    Heat oven to 400. Mix ingredients.
    Shape dough into 1-inch balls.
    Bake 10-12 minutes on ungreased cookie sheet.
    Roll in powdered sugar while warm. Roll again when cool.
    ************************************************** ************************************************** **********************
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  3. #3
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    Cajun Meat Pie

    1 rabbit (Chicken or Turkey will work too)
    1 equal amount of pork shoulder
    1 onion
    garlic
    Tony Chacere's cajun seasoning mix to taste (salt, pepper and other seasonings)
    poultry seasoning
    water

    Boil until meat falls apart. Take out bones and pork skin. Leave fat in and save the liqiuid. Tear the meat apart with your fingers and a fork until it's all small pieces. Mash up any fat so it will blend in with the rest of the meat. Put the meat mixture and liquid back on the stove and heat and taste for seasoning. Let simmer while you prepare the crust.

    Crust

    2 Cups flour
    1/2 tsp salt
    4 tsps baking powder
    1/2 tsp cream of tartar
    1 tblsp sugar
    1/2 cup shortening
    2/3 cup milk (or water)


    Roll out the crust about 1/8 inch thick and line the sides and bottom of a cake pan. Put in hot meat mixture (you want some juice or it will be dry) and then add the top crust with vents cut in it. Seal the edges good. I put water on the edge to help it seal. Put in a heated 400 oven for 3/4 to 1 hour or until it is well cooked. Put the pan in the bottom half of the oven so the bottom crust will cook. Let it cool. You can reheat it in the oven or eat it cold.

  4. #4
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    Christmas Eggnog

    Ingredients
    6 beaten eggs 2 cups milk
    1/3 cup sugar 3 tbsp light rum
    3 tbsp bourbon 1 tsp vanilla
    1 cup whipping cream 2 tbsp sugar
    nutmeg for topping


    Directions
    In a large heavy saucepan mix the egg yolks, milk and the 1/3 cup of sugar. Cook and stir over medium heat until the mixture just coats a metal spoon. Remove from heat.

    Place the pan in a sink or bowl of ice water and stir for 2 minutes. Stir in the rum, bourbon and vanilla. Cover and chill for at least 4 hours or up to 24 hours.

    Just before serving, in a mixing bowl beat the whipping cream and the 2 tablespoons sugar until soft peaks form. Transfer the chilled egg mixture to a punch bowl and fold in the whipped cream mixture. Serve at once. Sprinkle each serving with nutmeg.

    You can prepare the cooked custard mixture the day before. Cover and chill. Just before serving, complete as directed.

  5. #5
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    erm...there is a recipe thread..ahem * LOL


    nummy goodies!@!! woooo hoooooo
    www.etsy.com/shop/DazeDesigns
    ((((((((twelevepeeps)))))))))

  6. #6
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    This is for Christmas recipes!!! Not everyday things..jeez
    Like Contests???
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