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Holiday Recipes
[Divinity] [Chocolate Pretzel Rings] [Peanut Butter Snowballs] [Peanut Butter Fudge] [Pecan Tassies] [Martha Washington Candy] [Red Velvet Cake] [Pumpkin Roll] [Praline Pumpkin Torte] [Orange Candy Slice Cake]
Divinity
2 2/3 cup sugar
2/3 cup light corn syrup
½ cup water
2 egg whites, stiffly beaten
1 teaspoon vanilla
2/3 cup broken nuts
Mix sugar, corn syrup and water in saucepan. stir over low heat until sugar is dissolved. Then cook, without stirring, to 260º(a little dropped into cold water forms a hard ball). Remove from heat and pour, beating constantly, in a fine stream into beaten egg whites. Add vanilla and continue beating until mixture holds it's shape and becomes slightly dull. Fold in nuts. Drop quickly from tip of buttered spoon onto waxed paper in individual peaks. makes 48 pieces.
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Chocolate Pretzel Rings
48 to 50 pretzel rings
1 package (8 ounces) milk chocolate kisses
½ cup M&M's
Place the pretzels on greased baking sheet; place a chocolate kiss in the center of each ring. Bake at 275º for 2-3 minutes or until chocolate is softened. Remove from the oven. Place an M&M on each, pressing down slightly so chocolate fills the ring. Refrigerate for 5-10 minutes or until chocolate is firm. Store at room temperature. Yield: about 4 dozen.
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Peanut Butter Snowballs
1 cup confectioners' sugar
½ cup creamy peanut butter
3 Tablespoons butter or margarine, softened
1 pound white confectionery coating
In a mixing bowl, combine sugar, peanut butter and butter; mix well. Shape into 1-in. balls and place on a waxed paper-lined cookie sheet. Chill for 30 minutes or until firm. Meanwhile, melt the white coating in a double boiler or microwave-safe bowl. Dip balls using a toothpick and place on waxed paper to harden. Yield: 2 dozen.
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Peanut Butter Fudge
2 cups sugar
½ cup milk
1 1/3 cups peanut butter
1 jar (7 oz.) marshmallow creme
In a saucepan, bring sugar and milk to a boil; boil for 3 minutes. Add peanut butter and marshmallow creme; mix well. Quickly pour into a buttered 8-in. square pan; chill until set. Cut into squares.
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Pecan Tassies
Crust:
½ cup butter, softened
3 oz. cream cheese, softened
1 cup flour
Filling:
2 Tablespoons butter, melted
3/4 cup brown sugar
1 egg
1 teaspoon vanilla
1½ cups chopped pecans
Crust:
Beat butter and cream cheese, add flour to make soft dough. Chill for at least an hour. Preheat oven to 350º. Make walnut size balls. Roll in powdered sugar and press into mini muffin pans.
Filling:
Bake 20 - 25 minutes. Sprinkle powdered sugar on top.
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Martha Washington Candy
1½ lb. Confectioners sugar
1 stick butter or oleo
1 can sweetened condensed milk
1 large can flake coconut
3 cups pecans, chopped
12 oz. package chocolate chips
½ block paraffin
Mix well first 5 ingredients; roll into balls and freeze overnight. Dip in melted coating made of chocolate chips and paraffin using a toothpick. Place on waxed paper to harden.
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Red Velvet Cake
Cake:
½ cup shortening
1½ cup sugar
2 eggs
1½ or 2 oz. bottle red food coloring
1 teaspoon vanilla
2 Tablespoons cocoa
½ teaspoon salt
1 cup buttermilk
1 Tablespoon vinegar
2½ cups all-purpose flour
1 teaspoon soda
Cream shortening and sugar in mixing bowl. Add eggs and beat until light and fluffy. Mix red food coloring and cocoa; add to sugar mixture, beat well. Add flour and salt alternately with buttermilk and vanilla. Continue beating. Add vinegar and soda; mix until well blended. Put in three 9-inch greased and floured pans. Bake at 350º. For 15 to 20 minutes. Cool.
Cream Cheese Frosting:
1 (8 oz.) cream cheese
1 stick oleo or butter
1 lb. Powdered sugar
1 teaspoon vanilla
chopped pecans
Cream sugar and cream cheese. Add powdered sugar and vanilla. Spread frosting between layers and on top. Add chopped pecans between layers and on top after putting the frosting on cake.
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Pumpkin Roll
3 eggs
2/3 cup pumpkin
1 cup sugar
3/4 cup flour
1 teaspoon salt
1 teaspoon baking soda
½ teaspoon cinnamon
Filling:
8 oz. cream cheese (room temperature)
2 Tablespoon butter or margarine
1 teaspoon vanilla
1 cup powdered sugar
Combine and beat all ingredients. Grease cookie sheet and cover with wax paper (also spray wax paper with cooking spray). Spread dough on pan. Sprinkle with chopped pecans or walnuts. Bake at 375º for 15 minutes.
Sprinkle powdered sugar on linen towel to cover the entire space for the cake to be placed. Place cake on towel while hot and remove wax paper. Roll cake like jelly roll in towel. Cool in refrigerator for 1 hour. Unroll cake and spread with filling. Reroll and refrigerate.
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Praline Pumpkin Torte
3/4 cup packed brown sugar
1/3 cup butter
3 Tablespoons whipping cream
3/4 cup chopped pecans
CAKE:
4 eggs
1 2/3 cups sugar
1 cup vegetable oil
2 cups cooked or canned pumpkin
1/4 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon salt
TOPPING:
1 3/4 cups whipping cream
1/4 cup confectioners' sugar
1/4 teaspoon vanilla extract
Additional chopped pecans
In a heavy saucepan, combine brown sugar, butter and cream. Cook and stir over low heat until sugar is dissolved. Pour into two well greased 9 in. round baking pans. Sprinkle with pecans; cool. In a mixing bowl, beat eggs, sugar and oil. Add pumpkin and vanilla. Combine dry ingredients; add to pumpkin mixture and beat just until blended. Carefully spoon over brown sugar mixture. Bake at 350 deg. for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes; remove from pans to wire racks to cool completely. Place one cake layer, praline side up on a serving plate. In a mixing bowl, beat cream until soft peaks form. Beat in sugar and vanilla. Spread two-thirds over cake. Top with second layer and remaining whipped cream. Sprinkle with additional pecans if desired. Store in the refrigerator.
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Orange Candy Slice Cake
2 sticks butter
2 cups sugar
4 eggs
1½ cups buttermilk
1 teaspoon soda
¼ teaspoon salt
4 cups flour
1 pound orange jelly candy slices, cut small
1 pound dates, chopped
2 cups mixed nuts, chopped
1 cup (maybe more) powdered sugar
½ cup orange juice concentrate
1 teaspoon vanilla
¼ teaspoon almond
Cream butter and sugar. Add eggs, one at a time, beating well. Add buttermilk. Combine dry ingredients; add orange slices. Add dates and nuts; blend. Grease and flour pan real good. Bake at 275º for 2 hours and 30 minutes. Add powdered sugar to orange juice concentrate. Let stand while cake bakes. Pour on cake while hot. Let cake cool in pan before removing. Note: I bake mine in mini muffin pans, if you do this, the time will be a lot less.
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