Angel Food Christmas Candy

 

Ingredients

1 cup sugar
1 cup dark corn syrup
1 tablespoon white vinegar
1 tablespoon baking soda
1 pound milk chocolate candy coating, melted

Directions

1. In a heavy saucepan, combine the sugar, corn syrup and vinegar. Cook over medium heat, stirring constantly, until sugar dissolves. Cook without stirring until the temperature reaches 300° (hard-crack stage) on a candy thermometer. Do not overcook.


2. Remove from the heat and quickly stir in baking soda. Pour into a buttered 13-in. x 9-in. pan. Do not spread candy; mixture will not fill pan.


3. When cool, break into bite-size pieces. Dip into melted chocolate; place on waxed paper until the chocolate is firm. Store candy tightly covered.

Yeast-Free Cinnamon Rolls

 

Ingredients
cooking spray
3/4 cup all-purpose flour
2 tablespoons white sugar, divided
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
5 tablespoons milk
1/4 cup butter, melted, divided
1 teaspoon apple cider vinegar
3 tablespoons light brown sugar
1 teaspoon ground cinnamon


Directions

1. Preheat oven to 375 degrees F (190 degrees C). Spray 4 muffin cups with cooking spray.

2. Mix flour, 1 tablespoon white sugar, baking powder, baking soda, and salt together in a bowl.

3. Whisk milk, 2 tablespoons butter, and apple cider vinegar together in a small bowl. Pour over the flour mixture; mix until a soft dough forms.

4. Dust a flat work surface with flour. Roll dough out to a 6x7-inch rectangle. Spread remaining 2 tablespoons butter on top.

5. Mix remaining 1 tablespoon white sugar, brown sugar, and cinnamon in a small bowl. Sprinkle evenly over the buttered dough.

6. Roll dough lengthwise into a log. Cut into 4 pieces using a sharp serrated knife. Place 1 piece in each muffin cup.

7. Bake in the preheated oven until golden brown on all sides, 13 to 15 minutes.

Merry Christmas

Crazy Good Cranberry Orange Cookies

Ingredients

1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 tsp vanilla extract
1 tsp orange zest
2 1/2 cups all-purpose flour
1/2 tsp baking soda
12 tsp salt
1 1/2 cups fresh cranberries, halved
1/2 cup chopped hazelnuts

Directions

1.  Preheat the oven to 375F. Line two baking sheets with parchment paper.

2.  In a large bowl, cream the butter, granulated sugar and brown sugar with a hand mixer on medium-high speed until smooth. Add the egg and vanilla and mix well.

3.  Mix in the orange zest and orange juice.

4.  In a large bowl, combine the flour, baking soda and salt, then fold the flour mixture into the orange mixture.

5.  Stir in the cranberries and hazelnuts.

6.  Using a cookie scoop, shape the dough into 1-inch balls and place on the prepared baking sheets about 2 inches apart.

7.  Bake for 12 to 14 minutes.

8.  Cool on wire racks.

Yields: 36 cookies

MY NOTES: I recommend greasing the cookie sheet with butter and/or margarine or cooking spray.

I recommend hand mixing using a spatula when creaming the butter, granulated sugar and brown sugar.  

Courtesy of Addie Gundry (Easy Cookie Recipes)

Holiday White Fruitcake

 

Total Time
Prep: 20 min. Bake: 50 min. + cooling
Makes 4 loaves (16 slices ea
Ingredients 

1 package (8 ounces) chopped mixed candied fruit
1-1/4 cups golden raisins
1 cup chopped walnuts, toasted
3 cups all-purpose flour, divided
2 cups butter, softened
2 cups sugar
6 large eggs

Directions 

1.  Preheat oven to 275°. Line bottoms of four greased 9x5-in. loaf pans with parchment paper; grease paper.

2.  In a small bowl, toss candied fruit, raisins and walnuts with 1/2 cup flour. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually beat in remaining flour. Fold in fruit mixture.

3.  Transfer to prepared pans. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool.

Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Tea Mail (Dec 22)

Wassail Bowl Punch

 

Ingredients 

4 cups hot brewed tea
4 cups cranberry juice
4 cups unsweetened apple juice
2 cups orange juice
1 cup sugar
3/4 cup lemon juice
3 cinnamon sticks (3 inches)
12 whole cloves

Directions 

1.  In a 5-qt. slow cooker, combine the first six ingredients. Place the cinnamon sticks and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to slow cooker.

2.  Cover and cook on high for 1 hour or until punch begins to boil. Discard spice bag. Serve warm.

Slow Cooker Cider

Ingredients

2 cinnamon sticks (3 inches)
1 teaspoon whole cloves
1 teaspoon whole allspice
2 quarts apple cider
1/2 cup packed brown sugar
1 orange, sliced

Directions

1. Place cinnamon, cloves and allspice on a double thickness of cheesecloth; bring up corners of cloth and tie with a string to form a bag.

2. Place cider and brown sugar in a 3-qt. slow cooker; stir until sugar dissolves. Add spice bag. Place orange slices on top. Cover and cook on low for 2-3 hours or until heated through. Discard spice bag.

Cookbook Library Haul (Dec 14)

1.  The Good Housekeeping Christmas Book
2.  Taste of Home: Cookies, Cakes and Pies

Cozy Hot Chocolate

 

Ingredients

2 tablespoons baking cocoa
2 tablespoons sugar
1/4 cup water
2 cups 2% milk
1/2 teaspoon vanilla extract
1/4 cup whipped cream
Ground cinnamon, optional

Directions 

1.  In a small saucepan, mix cocoa and sugar. Add water; stir until smooth. Bring to a boil, stirring constantly. Boil for 1 minute. Reduce heat; stir in milk and heat through.

2.  Remove from heat and stir in vanilla. Serve with whipped cream; if desired, sprinkle with cinnamon.

Cookbook Mail (Dec 8)

In Festive Holiday Recipes, Food Network star Addie Gundry offers easy, delightful holiday recipes all in one place for everyone looking for that last minute recipe for entertaining. There’s a reason it’s called the most wonderful time of the year. From easy appetizers for holiday and New Year’s Eve entertaining, like Caramelized Onion Tartlets, to recipes for The Best Roast Turkey and all your favorite sides, pies, and even leftover ideas, this book is a home cook’s trusty sous chef for easy and elegant entertaining throughout the holiday season. Three words to remember: Salted Caramel Eggnog. Each recipe is paired with a four-color, full-bleed photo.

Blueberry Crunch Breakfast Bake

Ingredients

1 loaf (16 ounces) day-old French bread, cut into 1-inch slices
8 large eggs
1 cup half-and-half cream
1/2 teaspoon vanilla extract
1 cup old-fashioned oats
1 cup packed brown sugar
1/4 cup all-purpose flour
1/2 cup cold butter
2 cups fresh or frozen blueberries
1 cup chopped walnuts

Directions

1. Arrange half of the bread slices in a greased 13x9-in. baking dish.

2. In a large bowl, whisk the eggs, cream and vanilla. Slowly pour half of the cream mixture over the bread. Top with remaining bread and egg mixture. Let stand until liquid is absorbed, about 5 minutes.

3. Meanwhile, in a small bowl, combine the oats, brown sugar and flour; cut in butter until crumbly. Sprinkle over top. Top with blueberries and walnuts.

4. Bake, uncovered, at 375° until a knife inserted in the center comes out clean, 30-35 minutes. Let stand for 5 minutes before serving.

Cranberry Nut Swirls

Ingredients

1/2 cup butter, softened
3/4 cup sugar
1 large egg
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup finely ground cranberries
1/2 cup finely chopped walnuts
1 tablespoon grated orange zest
3 tablespoons brown sugar
2 teaspoons milk

Directions 

1.  Combine butter, sugar, egg and vanilla. Beat until light and fluffy, scraping the bowl occasionally. In another bowl, whisk together flour, baking powder and salt; add to creamed mixture, beating well. Refrigerate at least 1 hour.

2.  Combine cranberries, walnuts and orange zest; set aside. On a lightly floured surface, roll dough into a 10-in. square. Combine brown sugar and milk; brush over dough. Sprinkle with cranberry mixture to within 1/2 in. of edges. Roll up tightly, jelly-roll style. Wrap in plastic; refrigerate until firm, several hours or overnight.

3.  Preheat oven to 375°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on well-greased baking sheets. Bake until edges are light brown, 14-15 minutes. Remove from pans to wire racks to cool.

Dec Tea Book Releases

11th
Tea: History, Terroirs, Varieties - Kevin Gascoyne, François Marchand, Jasmin Desharnais and Hugo Américi