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Christmas Recipes |
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Christmas Recipes |
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Chocolate Fudge
Ingredients:
2 cups vanilla wafer crumbs
1/4 cup packed brown sugar
1/2 cup butter (no substitutes), melted
Topping:
1/2 cup butter (no substitutes)
1/2 cup packed brown sugar
1 cup semisweet chocolate chips
1/2 cup finely chopped pecans
Directions:
1.Combine crumbs, brown sugar and butter. Press into an ungreased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 8-10 minutes or until lightly browned. In a saucepan, bring butter and brown sugar to a boil over medium heat; boil and stir for 1 minute. Pour evenly over crust. Bake at 350 degrees F for 10 minutes. Remove from oven; let stand for 2 minutes. Sprinkle with chocolate chips; let stand until chocolate is melted. Spread evenly over top; sprinkle with pecans. Cool completely before cutting.
Angel Cookies
Ingredients:
1 cup butter
1 cup lard
1 cup white sugar
1 cup packed brown sugar
2 teaspoons salt
2 eggs
2 teaspoons vanilla extract
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cream of tartar
1 cup chopped walnuts
Directions:
1.Cream butter, lard and sugars together. Add eggs one at a time and mix thoroughly. Add vanilla and dry ingredients, stir in chopped nuts.
2.Chill dough until easy to work with.
3.Shape into balls and roll in sugar. Bake at 350 degrees F (175 degrees C) for about 20 minutes.
Strawberries 'n' Cream Trifle
Ingredients:
1/2 cup sweetened condensed milk
1 1/2 cups cold water
1 (1 ounce) package sugar-free instant vanilla pudding mix
1 (8 ounce) container frozen reduced-fat frozen whipped topping, thawed
1 (9 inch) prepared angel food cake
4 cups sliced fresh strawberries
3 whole fresh strawberries
Directions:
1.In a bowl, whisk the milk and water. Whisk in the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in the whipped topping. Cut cake into 1/2-in. cubes.
2.Spoon a third of the pudding mixture into a 4-qt. trifle or glass bowl. Top with half of the cake cubes and sliced strawberries. Repeat layers once. Top with remaining pudding mixture. Garnish with whole strawberries.
Coconut Walnut Biscotti
Ingredients:
1 cup white sugar
1/2 cup butter, softened
1 teaspoon coconut extract
2 eggs
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup flaked coconut
1 cup chopped walnuts
Directions:
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a medium bowl, cream together the sugar and butter. Stir in the coconut extract and the eggs. Combine the flour, baking powder, and salt, stir into the creamed mixture. Finally, fold in the coconut and walnuts.
3.Divide dough into 2 pieces. Roll each piece out into a log about 10 inches long. Place them on an unprepared cookie sheet and flatten them until they are about 3 inches wide.
4.Bake for 30 to 35 minutes in the preheated oven, until firm. Cool on baking sheet for 10 to 15 minutes.
5.Slice the logs crosswise into 1/2 inch wide slices. Place slices cut side down onto the baking sheet.
6.Return to the oven for an additional 15 minutes, until crisp and light brown. Cool and store in an airtight container.
Tiger Butter
Ingredients:
1 pound white chocolate
1 pound semisweet chocolate, melted
1 1/3 cups crunchy peanut butter
Directions:
1.Line a 10x15 inch pan with parchment. Set aside.
2.In the top of a double boiler set over simmering (not boiling) water, heat white chocolate and peanut butter. Stir constantly until white chocolate and peanut butter melts.
3.Spread onto prepared pan. Pour melted semi-sweet chocolate over top and swirl through with a knife, to create a marble pattern. Chill until firm. Cut into 1 /2 x 1" pieces. |
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