English Toffee

Ingredients 

1 tablespoon plus 2 cups butter, softened, divided
2 cups sugar
1 tablespoon light corn syrup
1/4 teaspoon salt
1 cup milk chocolate chips
1 cup chopped pecans

Directions

1.  Grease a 15x10x1-in. pan with 1 tablespoon butter; set aside. In a large heavy saucepan, melt the remaining butter. Add the sugar, corn syrup and salt; cook and stir over medium heat until a candy thermometer reads 295° (hard-crack stage). Quickly pour into prepared pan. Let stand at room temperature until cool, about 1 hour.

2.  In a microwave, melt chocolate chips;stir until smooth. Spread over toffee. Sprinkle with pecans. Let stand for 1 hour Break into bite-size pieces. Store in an airtight container at room temperature.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Easy Chocolate Clusters

 

Ingredients

2 pounds white candy coating, broken into small pieces
2 cups (12 ounces) semisweet chocolate chips
4 ounces German sweet chocolate, chopped
1 jar (24 ounces) dry roasted peanuts

Directions

1.  In a 3-qt. slow cooker, combine the candy coating, chocolate chips and German chocolate. Cover and cook on high for 1 hour. Reduce heat to low; cover and cook 1 hour longer or until melted, stirring every 15 minutes.

2.  Stir in peanuts. Drop by teaspoonfuls onto waxed paper. Let stand until set. Store at room temperature.

Grandma's Christmas Cake

 

TOTAL TIME: Prep: 25 min. Bake: 45 min. + cooling
MAKES: 12 servings

Ingredients

2 cups sugar
2 cups raisins
2 cups water
1 cup butter, cubed
3-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon each ground nutmeg and cloves
1 cup chopped pecans

BRANDY BUTTER SAUCE

1 cup heavy whipping cream
1 cup butter, cubed
1 cup sugar
4 egg yolks, lightly beaten
1/4 cup brandy

Directions

1. In a large saucepan, combine the sugar, raisins, water and butter. Bring to a boil. Reduce heat to medium; cook, uncovered, for 5 minutes or until sugar is dissolved. Remove from the heat; cool.

2. In a large bowl, combine the flour, baking soda, cinnamon, nutmeg and cloves. Add raisin mixture; beat until blended. Fold in pecans.

3. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 45-55 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

4. For sauce, in a large saucepan, bring cream to a boil; stir in butter and sugar until smooth. Reduce heat; stir a small amount of hot liquid into egg yolks. Return all to the pan, stirring constantly. Cook until sauce is slightly thickened and coats the back of a spoon (do not boil). Remove from the heat; stir in brandy. Serve warm with cake. Yield: 12 servings.

White Chocolate Raspberry Thumbprints

 

Ingredients 

3/4 cup butter, softened
1/2 cup packed brown sugar
2 eggs, separated
1-1/4 cups all-purpose flour
1/4 cup baking cocoa
1-1/4 cups finely chopped pecans or walnuts

FILLING 

4 squares (1 ounce each) white baking chocolate, coarsely chopped
2 tablespoons butter
1/4 cup seedless raspberry jam

Directions

1.  In a small mixing bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolks.

2.  Combine flour and cocoa; gradually add to creamed mixture and mix well.

3.  Cover and refrigerate for 1-2 hours or until easy to handle.

4.  In a shallow bowl, whisk egg whites until foamy.

5.  Place nuts in another shallow bowl. Shape dough into 1-in. balls.

6.  Dip in egg whites, then roll in nuts.

7.  Using a wooden spoon handle, make an indentation in center of each cookie.

8.  Place 1 in. apart on greased baking sheets.

9.  Bake at 350° for 8-10 minutes.

10.  Remove to wire racks to cool.

11.  In a small microwave-safe bowl, melt white chocolate and butter at 70% power; stir until smooth.

12. Spoon about 1/2 teaspoon into each cookie.

13. Top each with about 1/4 teaspoon jam.

14. Store in an airtight container.

Yield: about 3 dozen

Special Fruit Cake

TOTAL TIME: Prep: 25 min. Bake: 1 hour + cooling
MAKES: 24 servings

Ingredients 

2 packages (8 ounces each) pitted dates, chopped
1 pound chopped candied pineapple
1 pound red candied cherries
1/2 pound walnut halves
1/2 pound Brazil nuts
1 cup all-purpose flour
1 cup sugar
2 teaspoons baking powder
Dash salt
4 eggs, separated
1 teaspoon vanilla extract

Directions 

1. Preheat oven to 300°. Grease well and flour two 8x4-in. loaf pans. In a large bowl, combine dates, pineapple, cherries and nuts. In a small bowl, whisk flour, sugar, baking powder and salt; stir into fruit mixture until well coated.

2. In a small bowl, whisk egg yolks until slightly thickened. In another bowl, beat egg whites and vanilla until stiff peaks form. With a spatula, stir a fourth of the egg whites into egg yolk mixture until no white streaks remain. Fold in remaining egg whites until combined. Add to fruit mixture; gently fold until blended. Pour into prepared pans.

3. Bake 1 to 1-1/2 hours or until a toothpick inserted near the center comes out clean. Cool in pans 20 minutes before removing to wire racks to cool completely. Wrap tightly and store in a cool dry place. Using a serrated knife, cut into slices.

Yield: 2 loaves (12 slices each).