2 Responses to “Favorite Christmas Recipe?”

1. 
   crazylilwhitewoman
   July 25th, 2009 - 9:40 pm

   Fancy Dipped Apples

   4 small, crisp apples, no spots or bruises (Granny Smith or Red delicious)
   2 14 oz bags Kraft caramels
   2 12 oz bags milk chocolate chips
   2 cups chopped nuts (pecans, walnuts or peanuts)
   4 Popsicle sticks (available in craft stores)

   Wash and dry apples thoroughly and twist off stem, if still attached. Push Popsicle stick into top center of each apple about half way. Apples must be completely dry!
   Put unwrapped caramels in a double boiler or in a metal bowl set over a pan of boiling water; heat till thoroughly melted, stirring often. Dip apples into caramel to coat completely. Set aside on waxed paper to harden.
   Put chopped nuts in small bowl and set aside.
   Melt chocolate chips in microwave (be careful not to burn). When caramel is hardened, dip apples halfway in melted chocolate and roll in chopped nuts. Let cool completely on waxed paper.
   Wrap each apple in plastic wrap and tie a ribbon around the stick to secure wrap.
2. 
   Sugar PIe
   July 25th, 2009 - 9:40 pm

   Gourmet Hot Chocolate Mix

   1 25-oz. box non-fat dry milk
   1 16-oz. jar non-dairy creamer
   1 15- or 16-oz. container Nestle’ Quik
   1 13-oz. jar malted milk powder
   1 cup powdered sugar
   1 cup Ghirardelli Sweet Ground Chocolate and Cocoa

   Mix all of the ingredients in a very large container. Use a wire whisk to be sure it is distributed evenly. Divide mixture into jars with tight lids, decorate w/ ribbon and candy cane.

   To make hot cocoa: place 2 to 3 Tablespoons of mix into a mug. Add boiling water (or hot milk for richer cocoa) and stir well. You may use more or less mix to taste or depending on the size of the mug.
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   SPICED PECANS
   – Southern Living® Ultimate Quick & Easy Cookbook.

   2 cups pecan halves
   ¼ cup sugar
   4 Tbsp. butter, melted
   2 tsp salt
   ½ tsp ground red pepper
   4 tsp Worcestershire sauce

   Stir together all ingredients: spread in a lightly greased 13- x 9-inch baking pan. Bake at 350º for 10 to 12 minutes or until lightly toasted, stirring mixture once.

   Yield: 2 cups.
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   Lemon Meltaways

   1½ sticks unsalted butter, room temperature
   1 cup confectioners sugar
   3 Tbsp. fresh lemon juice
   2 Tbsp. lemon zest
   1 tsp. pure vanilla extract
   1 3/4 cup flour
   2 Tbsp. cornstarch
   ¼ tsp. salt

   Preheat oven to 350ºF. Line cookie sheet with parchment paper.

   Cream butter and 1/3 c. confectioners sugar until light and fluffy. Add in the lemon juice, rind and vanilla and continue beating. In another bowl whisk together the flour, cornstarch and salt. Add to butter mixture and beat until well combined.

   Wrap in plastic wrap and form into a log. Refrigerate for 1 hour.

   Slice 1/8 inch thickness slices. Bake for 13 minutes until just lightly golden. Cool slightly. Roll in the rest of the confectioner’s sugar.
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   Coconut Lime Sours
   –Calling All Cooks, FoodTV

   2 cups flour
   4 tablespoons sugar
   1/8 teaspoon salt
   1 stick plus 2 1/2 tablespoons margarine
   4 eggs — beaten
   1 cup almonds — chopped
   2 cups light brown sugar — firmly packed
   3 cups sweetened flaked coconut
   1 1/2 cups powdered sugar
   2 tablespoons fresh lime juice
   2 teaspoons lime zest

   Preheat oven to 350 degrees F.

   Combine flour, sugar, and salt in a bowl. Cut in margarine until mixture resembles coarse meal. Press crust into ungreased 10 by 15-inch baking pan. Bake for 15 minutes or until golden brown.

   Mix eggs, nuts, brown sugar, and coconut until well blended; spread over baked crust. Bake an additional 30 minutes or until set.

   While still warm, loosen the edges with a metal spatula. Mix together the powdered sugar, lime juice, and zest with a fork. Working quickly, spread the lime paste all over the top with a spatula while still warm. Let cool to room temperature and cut into bars. Cut 11 cuts crosswise and 3 cuts lengthwise.
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   Stained Glass Cookies
   yield: 4 dozen

   1 cup sugar
   2 sticks butter
   2 eggs
   1 teaspoon pure vanilla extract
   3 cups all-purpose flour
   Assorted brightly colored, hard candies (like Jolly Rancher or LifeSavers)
   1 (2 to 3-inch) star cookie cutter
   Special Equipment: 1 small triangle cookie cutter

   Preheat oven to 350 degrees F.
   In a mixer with a paddle attachment, cream the sugar and butter until smooth. Add the egg and the vanilla extract. Mix in the flour. Remove the dough from the mixer and press into a rectangular shape. Wrap in plastic wrap and refrigerate for at least 1 hour.

   Remove from the refrigerator and cut dough into 1/3. Roll out dough, 1 piece at a time to a 3/16-inch thickness. Cut out as many large stars as possible. Repeat with all of the dough. Cut a small triangle out of each the arms on each star.

   Place the hard candy, by color, into small plastic bags. Place a towel over the bags and crush the candy with a meat mallet. Place all of the cookies on parchment lined sheet pans. In each of the triangle holes, fill with different colors of crushed hard candy. Bake in the oven for 10 to 15 minutes or until lightly golden brown, and the candy has melted.

   –Emeril, FoodTV

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