Christmas Goodies & Cookie Recipes

[Breeze]

Let's start sharing our recipes for holiday goodies and cookies here. Please remember to be specific in your recipes (such as if a recipe calls for all purpose flour or cake flour or self rising OR white sugar, powdered sugar, brown sugar etc.)

SECRET KISS COOKIES

1 cup butter
½ cup sugar (just plain regular sugar)
1 teaspoon vanilla extract
1 3/4 cups flour (all purpose flour)
1 cup finely chopped walnuts or pecans
6 ounce package of chocolate/choklit kisses (take the silver foil off)
Powdered sugar

Cream butter, sugar, and vanilla in a large bowl. Gradually add the flour and nuts. Beat on low speed until well blended (if you have double or tripled this then about half way through you may need to just use a large mixing spoon or your hands if you do not have a heavy duty mixer)

Chill the dough for about an hour or until it can be handled (if you double or triple this recipe, chilling time may be longer)

Pre-heat the oven to 375 degrees.

Mold a piece of dough around the kiss making sure that the kiss is completely covered. Bake on an UN-greased cookie sheet for 12-13 minutes (depending on your oven) or until the cookies are set but NOT brown.

While still warm roll in the powdered sugar and let cool.

A single recipe makes about 36 cookies.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

RUM BALLS

3 cups vanilla wafer cookies
1 cup ground nuts (I use pecans)
3 Tablespoons lite corn syrup
1/3 cup rum
1 cup powdered sugar

Stir everything together except the powdered sugar. Make little balls and place on rack or some waxed paper and let them sit for about an hour or until dry. Then roll the balls in the powdered sugar and store in a cookie tin/sealed container for at least a week before serving.


Makes about 50 balls.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

FAST & EASY MELT IN YOUR MOUTH COOKIES

1 pound butter
1 pint (2 cups) vanilla ice cream
4 cups all purpose flour
½ cup sugar
Your favorite flavor jelly/jam (NOT jello)

Soften the ice cream with a mixer till smooth, add butter and sugar and mix till smooth, slowly add flour and mix till dough is smooth on LOW setting (if you have double or tripled this then about half way through you may need to just use a large mixing spoon or your hands if you do not have a heavy duty mixer)

Make small balls (if dough is too sticky to work with, just chill for about an hour)and then press with your thumb to make a small indent. Put a small dab of your favorite jam/jelly to the indent.

Bake at 350 degrees on an UN-greased cookie sheet for 20-25 minutes. When still warm (NOT HOT) sprinkle with powdered sugar.

Ummm.......can't remember how many this recipe makes.

[gu_angel]

Ooh those sound delicious :D I will drag out our recipe box later to share some of our faves -- like our Peanut Butter Kisses, Pizzelles, and some others :D

Great idea to have a place to share our recipes!

[OKWTink]

You expect me to even come close to making cookies that have ICE CREAM in them? :lmao: Boy, that is hysterical!

But the cookies do sound wonderful Breeze. I'll take a dozen each! :wink:

[Breeze]

You expect me to even come close to making cookies that have ICE CREAM in them? :lmao: Boy, that is hysterical!

But the cookies do sound wonderful Breeze. I'll take a dozen each! :wink:

There is low carb ice cream out there, but I wonder if it would work for this recipe :unsure:

[Johnie]

I know how to make Baked Alaska and the meringue is what keeps the ice cream from melting. What keeps the ice cream from melting in those cookies?

mmm rum balls. I may make some today. I can have birthday rum balls tomorrow!

[Breeze]

I know how to make Baked Alaska and the meringue is what keeps the ice cream from melting. What keeps the ice cream from melting in those cookies?

mmm rum balls. I may make some today. I can have birthday rum balls tomorrow!

The ice cream does melt, it's the ice cream flavor that makes these cookies taste so good :thumbs:

[luvthemouse]

No Johnie, you can make them today, but they need to sit for a few days....until, say..ummm next saturday????

[Johnie]

if I did make them today then next week would be when I could eat them. Do you think they would go well with margaritas?

So, you want the ice cream to melt? Doesn't that make a big mess? I am having a hard time with this one.....

[Breeze]

So, you want the ice cream to melt? Doesn't that make a big mess? I am having a hard time with this one.....

Take the ice cream out of the container by dumping/spooning it into a bowl. If it is rock hard, then just let it SIT IN THE BOWL till it starts to soften up. Then with your mixer just get it all creamy (think of the consistency of soft serve ice cream). Then add the softened butter, etc. :thumbs:

[luvthemouse]

if I did make them today then next week would be when I could eat them. Do you think they would go well with margaritas?



I'm sure they would!!!! If not, we'll just destroy the evidence...
:wink:

[Johnie]

hey Breeze, is there a specific type of rum to use for the rum balls?

[luvthemouse]

Isn't dark rum usually used for cooking?

[Johnie]

:shrug: I've never cooked with any type of alcohol.

[Redkop]

so who is shipping redkop some cookies........i am getting hungry here...........i like the ones with alcohol in them :lol:

[Breeze]

:shrug: I've never cooked with any type of alcohol.

You can use any rum that you like and if you'll notice, you don't cook these little tasty pastries :D Straight up rum ladies, they are soooo good :wink:

[Breeze]

so who is shipping redkop some cookies........i am getting hungry here...........i like the ones with alcohol in them :lol:


Okay Chris, you check and make sure that there's no rule against mailing home made cookies and I will send you some honey :thumbs:

[Johnie]

is this going to be the equivalent of jello shooters? :lol:

[Breeze]

is going to be the equivalent of jello shooters? :lol:


Christmas jello shots should always be made with only red or green jello :wink:

[Johnie]

:rotfl:

good point

[mistybeatle]

no fail sugar cookies

2 c. sugar
1 c. butter crisco
2 eggs
1 c. sour milk
2 tsp. baking powder
1 tsp. baking soda
5 c. flour
1 tsp vanilla

bake at 350 10-12 min.

buttercream frosting

5 c. powdered sugar
1/2 c. shortening
1/2 c. butter
1/8 tsp salt
1 1/2 tsp vanilla
1/4 c plus 2 tbs milk

food coloring

this is my family's favorite christmas cookie recipe the kids love to cut out and frost them

as soon as i can dig it out i also have a pumpkin struesel coffee cake that is lovely

[Redkop]

comming soon.............pics of redkop trying to make these cookies.............the pics maybe blurred with mrs redkop laughing too much

[Johnie]

Here is the recipe for Christmas Rocks

Christmas Rock Cookies

1 cup butter
1/2 cup candied cheeries or mixed fruit for fruit cakes
1 1/2 cups sugar
3 eggs
1 teaspoon baking soda
2 tablespoons hot water
1 pound raisins
1 pound dates
1 pound nuts (I use walnuts)
3 cups plain flour
1 tablespoon cloves
Pinch of salt
1 teaspoon cinnamon


Cream butter and sugar, add eggs and blend well.

Dissolve the baking soda in the hot water. Add to creamed mixture.

Add Raisins,nuts, dates, cloves, salt, flour and the cinnamon mixed together then add candied cherries.

Add this mixture to the creamed mixture.
Drop by teaspoons full on cookie sheets.

Bake at 350 degrees for 5-8 minutes

This makes a lot of cookies.

[Breeze]

Mistybeatle could you explain sour milk please :confused:

[Breeze]

Does anyone have an easy fruitcake recipe. My DH loves fruit cake and the stupid things are really expensive to buy for him.

[Johnie]

It might be more cost effective to actually buy a ready made fruitcake.

My Christmas Rock recipe is similar to fruit cake. I don't like fruit cake at all but my cookies are good :D

I found a bunch of fruit cake recipes here: http://search.allrecipes.com/recipe/quick.asp?q1=fruit+cake&lnkid=65&x=10&y=3

[Breeze]

Thanks hun, I forgot all about that site :thumbs:

[candyman]

they sound so nice but i think we should have an English/American dictionary next to this thread.


not only for the measurements but what is all purpose flour ?

corn syrup?

I'm getting lost think ill join red and buy them !

Steve

[Cindernaenae]

OK - found this new thread and thought I'd better post these here as well as the other thread:

Well, this is a TOP SECRET family recipe, but seeing as how we're all family here, I'll share with you

Sugar Cookies
1 Cup Sugar
1 Cup Butter
2 Eggs, well beaten
3 and 1/2 Cups Flour
2 Teaspoons Baking Powder
2 Teaspoons Vanilla
Roll out to desired thickness and cut using decorative cookie cutters. (My mom likes her cookies thin and crispy, I like mine thicker and soft)
Bake at 350 degrees F for 7 to 8 minutes, or until golden brown on bottom.

Icing
3 Cups Powdered Sugar
1/3 Cup butter or margarine, softened
1 1/2 teaspoon Vanilla
2 Tablespoons milk
Mix powdered sugar and butter. Stir in vanilla and milk.

Once mixed separate into different bowls for each color of icing desired using food coloring drops, or gels (I like the gels, because they don't thin out the icing too much.)

Puppy Chow
1/2 Cup butter
1 C peanut butter
12 oz pkc of chocolate chips
12.5 oz pkg of Crispix cereal
Powdered sugar, at least 3 cups

Melt butter, peanut butter, and choc chips together just until smooth. Put cereal in large bowl and pur melted mixture over it. Stir gently to coat all pieces - it will clump together.

Put at least three cups powdered sugar in large paper bag. Add cereal mixture. Roll top of bag closed and start shaking. Add more powdered sugar until each piece is coated.

Ok who's next?

[miraclemoments]

I think I gained 15 pounds just READING this thread!!!

[mistybeatle]

sure, sour milk is just a cup of milk with 1 tsp of vineger in it to curdle it a little let it set about 3 minutes.

[mistybeatle]

sour cream struesel coffee cake

batter:
3/4 c. sugar
1/2 c. butter
3 eggs
1 tsp. baking powder
1 tsp. baking soda
1 c. sour cream
2 c. flour

pumpkin:
1 16 oz can pumpkin
1 egg slightly beaten
1/3 c. sugar
1 tsp pumpkin pie spice

Streusel:
1 c. packed brown sugar
1/3 c. butter
2 tsp. cinnamon
1 c. chopped walnuts

step 1: cream butter, sugar and vanilla; add 3 eggs, beat well. in a separate bowl combine dry batter ingredients add to cream mixture alternately with sour cream. in another bowl combine pumpkin, egg, sugar, and pumpkin pie spice. combine streusel ingredients in another bowl

step 2: spoon half of batter into lightly greased 9-13 pan. spread in corners; sprinkle 1/2 of streusel over batter; spread pumpkin over streusel,carefully spread remaining batter over pumpkin. sprinkle remainder of streusel over top of batter

bake at 325 for 50-60 minutes

[OKWTink]

All purpose flour is regular weight flour that is meant to be ok for most uses. It's not a cake flour though, and can make a heavy cake, but still can be used for it.

Corn syrup. It comes in dark and light (clear). It is made from corn and is as wicked sweet as any other syrup.

I'm sure Whitequeen and Lisaw will be able to help with this translation better than I. As chefs they both know the ingredients and which is what where! :lol:

[candyman]

sure, sour milk is just a cup of milk with 1 tsp of vineger in it to curdle it a little let it set about 3 minutes.
that does not sound too nice
steve

[Whitequeen]

Corn Syrup, I think we decided was Golden Syrup and I'll hazard a guess that all purpose flour is Plain Flour as opposed to strong flour you use for bread. As Cookies aren't required to rise I'll assume self-raising flour isn't used. :D

[lisaw]

Yep Queenie is right about the corn syrup - golden syrup works fine as a substitute :thumbs:

The flour I'm never sure of but I would go with plain for cookie recipes and self-raising for cakes if there is no other raising agent in the recipe :)

I'm going to find my macaroon recipe that I make every christmas but forst i have to have a go of that coffee streusal cake before halloween :thumbs:

[OKWTink]

That sounds right for the flours. Although you can make bread with all purpose flour, there is a bread flour that allows the gluten to develop better, there is the previously mentioned caked flour too. Self rising is a different beast altogether and is only used when the recipe specifies self rising. It's high in sodium and best avoided (at least the ones in this country are).

Golden syrup. I knew you'd remember! Corn Syrup really doesn't have much flavor, as compared to maple syrup or other types like that. It's just a bunch of sticky, sweet goo, so what ever syrup you have that fits that bill should be ok!

Vinegar in milk is a method of souring milk, which when used in a recipe helps with leavening and tenderness. It doesn't make the product taste sour!

[Breeze]

This is a fun one for the kids to help with :D

Swedish Sugar Cookies

1 cup sugar (regular white sugar)
1 cup brown sugar (either light or dark)
1 cup butter
1 large egg
2½ cups all purpose flour
2 teaspoons cream of tarter
2 teaspoons baking soda
1 teaspoon vanilla extract
pinch of salt
Colored sugars, sprinkles, etc.

Cream butter and both sugars together. Add the egg and vanilla
Slowly blend in flour, cream of tartar, baking soda, and salt.

Take a walnut sized piece of dough and make it into a ball. Then take the ball and dip ONE side into the colored sugar, sprinkles etc. (if the dough becomes to warm to work with, chill for about 30 minutes)

Place sugar side up about 1 inch apart on a ungreased cookie sheet. (These cookies spread and flatten out as they cook, so do not place them too close together).

Bake at 350 degrees for 10 minutes or until slightly brown for chewy or for 12 minutes if you want them a little crisper. Let the cookies cool slightly before removing from cookie sheet.

[Cindernaenae]

You can use any rum that you like and if you'll notice, you don't cook these little tasty pastries :D Straight up rum ladies, they are soooo good :wink:

I'm now picturing myself making rum balls specific to the kind of rum we drink...

My friend Karen would get Captain Morgan rum balls, I'd get Malibu rum balls... :eek:

[Breeze]

I'm now picturing myself making rum balls specific to the kind of rum we drink...

My friend Karen would get Captain Morgan rum balls, I'd get Malibu rum balls... :eek:


Parrot bay rum balls with bits of coconut in in them....yep, gotta try this one :thumbs:

BTW, I just use regular bacardi rum for my rum balls.

[Dawn]

What's butter crisco?

[Cindernaenae]

It's a butter flavored solid veg oil?? I think that sounds right.

[marivigi]

whats cream of tarter?? :confused:

[OKWTink]

A white powder leavening agent. Also used to stabilize whipped cream sometimes. McCormick sells it in little tins. At least here they do.

[marivigi]

oh.... thanks Tink

I had never heard of it... but will look into it...

[Johnie]

I'm now picturing myself making rum balls specific to the kind of rum we drink...

My friend Karen would get Captain Morgan rum balls, I'd get Malibu rum balls... :eek:


:lol: I'm making Captain Morgan Spiced Rum balls in about an hour

[BevW]

All I can say is "Thank goodness for Cut and Paste!" I'd be finger sore for sure typing all these recipes!

Dawn if the recipe calls for butter flavor Crisco, you can use butter instead.

[Sungal]

Hot n Crunchy Pickled Onions
These are hot and a bit winky :wink:

Large bag of baby onions or shallots
Large jar of Sarsons Malt Pickling Vinegar
Schwartz Pickling Spice
Black peppercorns
Dried chillies (small)
Sterile glass jars to store

Peel and trim the onions, place them in the jars until almost full. Top up with the vinegar, throw in some pickling spice, black peppercorns and a few dried chillies. Seal tightly and leave to pickle for at least 1 week. Eat within 6 weeks.

To help peel the onions they can be soaked in salt water for up to 12 hours - but I don't bother because it takes away some of the crunch.

Best served on Boxing Day with cold meat, mash potato, pickled red cabbage and a big dollop of salad cream...yum! :eat:

[Breeze]

whats cream of tarter?? :confused:

I was doing a search to see if any UK sites sell this and I found this

cream of tartar, white crystalline powder. Chemically it is potassium hydrogen tartrate, KC4H5O6, the acidic potassium salt of tartaric acid. It is used as the leavening agent in baking powders. An impure form, called tartar or argol, forms naturally during the fermentation of grape juice into wine and crystallizes in the wine casks.

AND I found these nifty facts too in all sorts of different cooking sites and in some of my cook books.

American Liquid Measures

1 liquid pint 473 ml ( 16 fl oz)
1 dry pint 551 ml ( 19 fl oz)
1 cup 237 ml ( 8 fl oz)
1 tablespoon 15 ml (1/2 fl oz)
1 fluid ounce 30 ml

British Liquid Measures

1 pint 568 ml ( 20 fl oz)
1 breakfast cup ( 10 fl oz) 1/2 pint
1 tea cup 1/3 pint
1 tablespoon 15 ml
1 dessertspoon 10 ml
1 teaspoon 5 ml 1/3 tablespoon

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Flours

US all-purpose flour and UK plain-flour can be substituted for one
another without adjustment. US cake flour is lighter than these. It is
not used much anymore, but if it does come up, you can substitute
all-purpose/plain flour by removing three tablespoons per cup of flour
and replacing it with corn starch or potato flour.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Sugar and other sweeteners

UK castor/caster sugar is somewhat finer than US granulated sugar.
There is a product in the US called superfine sugar, which is about the
same as UK castor/caster sugar. It is called "berry sugar" in British
Columbia. Usually, you can use granulated sugar in recipes calling for
castor/caster sugar and vice versa, but I've got reports of times this
didn't work so well! As usual, give the recipe a trial run with the
substitute some time when it doesn't need to be perfect.

(US) Confectioner's sugar is (UK) icing sugar. Sometimes these
are marketed as mixtures containing about 5% cornflour (cornstarch).
This can interfere use in making candy such as marzipan.

Corn syrup is common in the US but not always elsewhere. Sugar (golden)
syrup can be substituted.

Corn syrup comes in two flavours - dark and light. Light corn syrup is
just sweet, dark has a mild molasses flavour. Some people have
substituted dark corn syrup for golden syrup in ANZAC biscuits and found
it successful. A common US brand is Karo.

Golden syrup is a thick, golden brown (fancy that) by-product of cane
sugar refining. The taste is mostly sweet, although there is a slight
acidic, metallic component. Lyle's is a common brand spoken about in
rec.food.cooking, the New Zealand brand name is Chelsea.

Sugars

light/dark soft brown sugar light/dark brown sugar
8 oz(P) 1 cup (firmly packed)
castor/caster/granulated sugar granulated sugar
7 1/2 oz(P) 1 cup
icing sugar sifted confectioners' sugar
4 1/2 oz(P) 1 cup

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Fats

Shortening is solid, white fat made from hydrogenated vegetable oil. (A
popular brand name is Crisco, and many people call all shortening
Crisco.) It is common in the US, tougher to find in some other parts of
the globe. In my experience, you can usually but not always substitute
butter or margarine for shortening. The result will have a slightly
different texture and a more buttery taste (which in the case of, say,
chocolate chip cookies seems to be an advantage!).
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Chocolates

If you don't have unsweetened baking chocolate, substitute three
tablespoons of unsweetened cocoa powder plus one tablespoon of fat
(preferably oil) for each one ounce square.

US dark chocolate is the same as UK plain chocolate, that is, the
darkest and least sweet of the chocolates intended for eating (also
called bittersweet). What is called milk chocolate in the UK is called
milk chocolate in the US, too, but many people simply refer to it as
"chocolate". The stuff called "semi-sweet chocolate" by some folks is
the US dark or UK plain. "Bitter chocolate" is, apparently, the UK term
for high quality plain chocolate.

Some manufacturers apparently distinguish between "sweet dark,"
"semi-sweet" and "bittersweet" (Sarotti is one), but they seem to be
minor variations on a theme.

Chocolate chips are not necessarily a substitute for bar chocolates,
because the chips have something added to them to slow down melting.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Oven Temperatures

An approximate conversion chart(P):-

Electric Gas mark Description

Fahrenheit Celcius

225°F 110°C 1/4 Very cool/very slow
250°F 130°C 1/2
275°F 140°C 1 cool
300°F 150°C 2
325°F 170°C 3 very moderate
350°F 180°C 4 moderate
375°F 190°C 5
400°F 200°C 6 moderately hot
425°F 220°C 7 hot
450°F 230°C 8
475°F 240°C 9 very hot


I hope some of this helps you guys

[OKWTink]

Hey! Helps me a lot! :D

I do disagree with the substitution of butter for shortening though. Not that it can't be done, of course, but that it will make a difference in the baked goods, especially cookies. If a chewy soft cookie is wanted, shortening is necessary. If butter is used, a thin crispy cookie will be the result. Not earth shattering differences, but different none the less.

I wonder if you could whirr regular US cane sugar in a blender for a finer product and use it in place of UK caster sugar?

The chocolate bit gave me a headache! :wink: Semi, bittersweet and dark all taste different to me! (I'm not a fan of milk chocolate).

[Breeze]

Hey! Helps me a lot! :D

I do disagree with the substitution of butter for shortening though. Not that it can't be done, of course, but that it will make a difference in the baked goods, especially cookies. If a chewy soft cookie is wanted, shortening is necessary. If butter is used, a thin crispy cookie will be the result. Not earth shattering differences, but different none the less.

I wonder if you could whirr regular US cane sugar in a blender for a finer product and use it in place of UK caster sugar?

The chocolate bit gave me a headache! :wink: Semi, bittersweet and dark all taste different to me! (I'm not a fan of milk chocolate).

Hmm........well I almost always use butter, but then my troops like crisper cookies rather than the soft chewy ones.

Whirl in a blender would work I guess :shrug: But, I usually just buy the super fine stuff if I need it.

I love choklit in most any flavor, although my favorite is dark. When I have time I will post my sure fire, no boil, can't mess up no matter what you do, secret fudge recipe just for Dawn :thumbs:

[Dawn]

Nope, not falling for it. Still not getting me in the kitchen. :tut:

[OKWTink]

Is that Mamie Eisenhower's Never Fail Fudge? Dawn, you should like that one if only for the historical significance! :D

[JuniorMickey]

Ohhhhh no cooking fudge? My mom loves fudge

[mumof2]

Hmm........well I almost always use butter, but then my troops like crisper cookies rather than the soft chewy ones.

Whirl in a blender would work I guess :shrug: But, I usually just buy the super fine stuff if I need it.

I love choklit in most any flavor, although my favorite is dark. When I have time I will post my sure fire, no boil, can't mess up no matter what you do, secret fudge recipe just for Dawn :thumbs:

so Breeze, did you post this secret fudge recipe somewhere??!! :)

[Breeze]

so Breeze, did you post this secret fudge recipe somewhere??!! :)


Is someone having a fudge craving :wink:

I've just put a sticky note on the edge of my computer monitor to remind me to dig it out and post it for you either later today or tomarrow morning :thumbs:

[mumof2]

Is someone having a fudge craving :wink:

I've just put a sticky note on the edge of my computer monitor to remind me to dig it out and post it for you either later today or tomarrow morning :thumbs:



:rotfl: I'm in a "mummy does home cooking" mode & thanks, I'll keep a look out for it :thumbs:

[wdwgrandma]

Here's one from my grandma:

Mashed Potato Candy

1 lg. potato, cooked & peeled
Confectioners' sugar
Peanut butter

Mash potato with sugar, may take 1 pound or more. Mix until stiff. Sprinkle confectioners' sugar on board. Roll out like dough. Spread with peanut butter. Roll up like jelly roll. Cut in slices.

[mumof2]

Here's one from my grandma:

Mashed Potato Candy

1 lg. potato, cooked & peeled
Confectioners' sugar
Peanut butter

Mash potato with sugar, may take 1 pound or more. Mix until stiff. Sprinkle confectioners' sugar on board. Roll out like dough. Spread with peanut butter. Roll up like jelly roll. Cut in slices.


potato with sugar and peanut butter - what does it taste like Grandma?

[wdwgrandma]

Believe it or not, it tastes like peanut butter fudge!

This was a candy my grandmother made to give to the grandkids because it was less expensive to make than regular fudge.

[mumof2]

Believe it or not, it tastes like peanut butter fudge!

This was a candy my grandmother made to give to the grandkids because it was less expensive to make than regular fudge.

wow, so do you think you could put different flavours in it or would that not really work?

[wdwgrandma]

No, you could replace the peanut butter with shredded coconut or chopped nuts (walnuts, pecans, etc).

The white part, by itself, tastes like the white icing in the middle of Oreos. The filling is what gives the candy its flavor. Once you've mixed in the sugar, it doesn't taste like mashed potatoes at all!

There is a candy sold here in the States that looks similar to Mashed Potato candy - except sort of backwards. They take caramel and roll it thin. Then they spread the white icing stuff on top, roll it up like a jellyroll, and slice it in approx 1/2 inch slices. It is sold in packs of 8, I think.

[mumof2]

No, you could replace the peanut butter with shredded coconut or chopped nuts (walnuts, pecans, etc).

The white part, by itself, tastes like the white icing in the middle of Oreos. The filling is what gives the candy its flavor. Once you've mixed in the sugar, it doesn't taste like mashed potatoes at all!

There is a candy sold here in the States that looks similar to Mashed Potato candy - except sort of backwards. They take caramel and roll it thin. Then they spread the white icing stuff on top, roll it up like a jellyroll, and slice it in approx 1/2 inch slices. It is sold in packs of 8, I think.

do you know, i may just try that one day!

oooh, what about mixing melted chocolate into it - but that might just make it runny though?

[Johnie]

There is a candy sold here in the States that looks similar to Mashed Potato candy - except sort of backwards. They take caramel and roll it thin. Then they spread the white icing stuff on top, roll it up like a jellyroll, and slice it in approx 1/2 inch slices. It is sold in packs of 8, I think.


mmmm that sounds like the candy I love.

[wdwgrandma]

All you can do is try!

[mumof2]

All you can do is try!

you're quite right - and I'll let you know if I do!

[Johnie]

hey Donna,
Are these the candies you are talking about? http://www.goetzecandy.com/prod_carcrm.cfm LOVE these...mmmmm

[Dawn]

:unsure:

Christmas food recipes already. :eek:

Should I start baking cookies yet? :unsure:

[wdwgrandma]

hey Donna,
Are these the candies you are talking about? http://www.goetzecandy.com/prod_carcrm.cfm LOVE these...mmmmm
Yeah! The Caramel Cremes!

[Breeze]

:tada: QUICK AND EASY FANTASTIC FUDGE:tada:

3 six ounce bags of semi-sweet chocklit chips
1 fourteen ounce can of CONDENSED MILK (NOT evaporated)
Dash of salt
1½ tsp vanilla

Melt all together in microwave or in double boiler stirring occasionally. When completely melted and mixed just spread out on a wax paper lined cookie sheet and put in the fridge till it is set. Remove from cookie sheet, peel off wax paper and cut into squares or just break it up by hand into pieces.

OR buy those little tiny paper candy cups and put some of the fudge into each one and press a candied cherry on the top.

We've also coated those big fat stick pretzels about half way down with the hot fudge mix and rolled them in nuts.

[mumof2]

:tada: QUICK AND EASY FANTASTIC FUDGE:tada:


Thank you very much - sounds easy enough :blush: !!

I used to love "Fussells condensed milk" straight out of the tin when i was younger- oh yummy yummy!! :p

[wdwgrandma]

Hey, Breeze, I found it!!! Thanks for the fudge recipe!

[Breeze]

Hey, Breeze, I found it!!! Thanks for the fudge recipe!


:thumbs:

[Johnie]

Does anyone want to take pity on me and send me some holiday treats?

[BevW]

I'm gone for a week and a half and this place goes all gooey on me! :lol:

[wdwgrandma]

To resurrect this thread, here is a recipe that I've made many times over the years. It's easy, fast, and yummy!

Chocolate Fudge Oatmeal Drops

2 cups sugar
1/2 cup milk
1/2 cup cocoa
1/2 cup butter
1 tsp. vanilla
1/2 cup peanut butter
3 cups uncooked oatmeal

Combine sugar, milk, cocoa and butter in a saucepan and bring to a boil over medium heat, cook for 1 minute. Remove from heat and add vanilla, peanut butter and when smooth, add oatmeal. Mix well and drop teaspoonfuls on waxed paper. Allow to cool and remove from waxed paper.

------------------

Modifications to this recipe can include adding raisins, mini marshmallows, chopped nuts, etc.

[JuniorMickey]

Oh my, I think I'm going to have to try those :) Thanks Donna!

[SleepinCatz]

My DH is currently experimenting on new variations of Rum Balls. Alot more would make it to the powedered sugar stage is the taste testing would slow down lol. Once we are sure it's tasty I will post the recipe. :)

Catz

[wdwgrandma]

I've done some variations on rum balls. Instead of rum I've used good bourbon - like Maker's Mark - and chopped walnuts instead of pecans. I've also used Amaretto and chopped almonds, and I rolled them in cocoa powder mixed with sugar.

[ThinkTink]

OK, I have one I tried Friday night with DD6. I can't remember what they are called but they end up like fudge balls.

Ingredients:
8 semi-sweet Bakers (that's the name brand) chocolate squares
1/2 cup peanut butter (smooth or crunchy should work fine)
1 tub cool whip at room temperature.

Directions:
Melt the chocolate squares in a glass bowl in the microwave. Only needs 1 - 2 minutes of cooking. Soften them so you can stir them. Stir in the peanut butter then leave out till about room temperature. Once at room temperature, mix in the cool-whip. Refrigerate for 1 hr.

After you're done refrigerating, roll into balls (about the size of those rum balls) and then run through powdered (confectioners) sugar or coconut or some kind of crushed nuts. They were sort of stickey when we were trying to roll them, so we put the powdered sugar on our hands and it went much smoother :yes:

Keep them refrigerated until you're ready to eat. I would assume that chocolate whipped cream or the vanilla would be good as well as the plain.
This will make about 30 - 40 fudge balls.

[wdwgrandma]

The kids always liked these cookies:

PEANUT BUTTER KISS COOKIES

1 3/4 c. flour
1/2 c. sugar
1/2 c. brown sugar
1 tsp. soda
1/2 tsp. salt
1/2 c. butter
1/2 c. peanut butter
1 egg
2 tbsp. milk
1 tsp. vanilla
Chocolate kiss candy

Combine ingredients. Roll into balls, roll balls in sugar. Bake on cookie sheet at 350 degrees for about 10 minutes. Top with chocolate Kiss immediately upon removal from oven.

Once you've placed a kiss in the center of each cookie, you can put them back into the oven for a minute or two to melt the chocolate a bit more, if you prefer them that way.

[wdwgrandma]

This is one I loved when I was child:

Mexican Wedding Cakes

1/2 cup powdered sugar
1 cup butter, softened
2 teaspoons vanilla
2 cups all-pupose flour
1 cup finely chopped almonds or pecans
1/4 teaspoon salt
powdered sugar

Pre-heat oven to 325 F. In a large bowl combine 1/2 cup powdered sugar, butter and vanilla. Blend well. Stir in flour, nuts and salt until dough holds together. Shape into 1-inch balls. Place inch apart on ungreased cookie sheets. Bake for 15-20 minutes until set but not brown. Immediately remove from cookie sheets. Cool slightly and roll in powdered sugar. Cool completely and reroll in powdered sugar. Makes approx 48 cookies

[foreverducky]

Oh the recipe with the oatmeal sounds delicious! :D

[Rosie0610]

The kids always liked these cookies:

PEANUT BUTTER KISS COOKIES


A'hem. When you say kids do 28 year olds count??:wink: These are my favorites!!

[wdwgrandma]

Absolutely, 28 year olds count!!!

[uscwest]

My mother used to make a NO BAKE fruitcake. It was sweeter than the dickens and you could only eat a small piece at a time. Of course that was when I was a kid. Not even sure I would like it now, but wish I had the recipe.

[JuniorMickey]

To resurrect this thread, here is a recipe that I've made many times over the years. It's easy, fast, and yummy!

Chocolate Fudge Oatmeal Drops

2 cups sugar
1/2 cup milk
1/2 cup cocoa
1/2 cup butter
1 tsp. vanilla
1/2 cup peanut butter
3 cups uncooked oatmeal

Combine sugar, milk, cocoa and butter in a saucepan and bring to a boil over medium heat, cook for 1 minute. Remove from heat and add vanilla, peanut butter and when smooth, add oatmeal. Mix well and drop teaspoonfuls on waxed paper. Allow to cool and remove from waxed paper.

------------------

Modifications to this recipe can include adding raisins, mini marshmallows, chopped nuts, etc.

I made these last night and they were a HUGE hit in my office :thumbs:

[Mister E]

I made these last night and they were a HUGE hit in my office :thumbs:

So good. :whistle:

I have a stash of them hoarded in my kitchen.

[wdwgrandma]

JM, I'm glad they turned out ok! It's been ages since I've fixed them.

[Larua]

All of these cookies sound delicious!!! I'm getting hungry!

Breeze: I have a question on the ingredients for your "fast & easy melt in your mouth cookies" How much sugar? In the recipe it has an A 1/2. I'm not sure what that means.

Thanks again for all of the ideas!

[wdwgrandma]

Here's another recipe that went over well at family gatherings:

Melt in Your Mouth Buttermilk Brownies

2 c sugar
2 c flour
1 stick butter
1 Tbl cocoa
1/2 c oil
1 c water
1/2 c buttermilk
2 eggs
1 tsp vanills
1 tsp baking soda

Put flour and suger in a bowl and set aside. In sauce pan put butter, cocoa, oil, and water. Bring to a boil. Pour over sugar and flour. Mix well. Add buttermilk, eggs, vanilla, and baking soda. Mix well. Pour onto a greased cookie sheet (the kind with sides) and bake no more than 15 minutes at 400 degrees. Ice with following recipe:

Brownie Icing

1 stick butter
4 Tbl cocoa
6 Tbl milk
1 box confectioner's suger
1/2 tsp vanilla
1 c chopped walnuts

In sauce pan melt butter and add cocoa and milk. Bring to a boil. Remove from the heat and stir in the sugar, vanilla, and nuts. Pour icing over warm brownies.

If you don't have buttermilk, add 1 Tbl vinegar or lemon juice to 1/2 c milk and allow to sit for 10 minutes. Since I never had buttermilk in the house, this was always my method to souring the milk.

[hayleyneeyore]

Bump!! Lots of delicious recipes here!!

[crazypooh]

This Fruit Cake is very, very easy to make.

Boiled Fruit Cake

8oz. Mixed Fruit
2oz. Cherries
2oz. Ground Almonds
4oz. Margarine
4oz. Dark Sugar or Muscavard Sugar
8oz. Self Raising Flour
Pinch of Baking Powder
Pinch of Mixed Spice
1/4 Pint of Fluid - u can use lemon juice , orange juice, water, sherry or brandy (it is down to personal choice)
1 or 2 Eggs depending on the texture of your mix (it should be moist & elasticy, not dry or runny)

Method
Place all the fruit, margarine, sugar & fluid into a saucepan & boil for 10-15 minutes.

Cool for 5 minutes then add self raising flour, baking powder, mixed spice & eggs - mix all this together.

Place in a loaf tin & cook for 1 1/4 hours. 3-4 Gas 320 Fahrenheit
180 Celcius
Test the centre with a skewer/knife. If uncooked leave another 10 minutes & check.


This Fruit Cake is sooooo yummy & moist, my family love it.
Bon Appetite!!

[katie]

The recipe for Melt in Your Mouth Buttermilk Brownies sounds really lovely. I hope I can find this thread again near Christmas. I daren't make them now or I'll eat the lot and all this week's diet & exercise will have been for nothing. Still, it's something to look forward to.

Katie :)