HOLLY FUDGE

 Another recipe from Mr. Food where I have gotten some of my best recipes.

1 cup granulated sugar

1/2 cup (1 stick) butter
1/2 cup heavy cream
1/8 teaspoon salt
2 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup red and green candied cherries, chopped

Directions:
Coat 8-inch square baking dish with cooking spray.

In large saucepan, bring granulated sugar, butter, heavy cream, and salt to boil over medium heat, stirring frequently. Allow to boil 5 minutes, stirring constantly.

Remove from heat and slowly add confectioners' sugar and vanilla, stirring until smooth and well combined. Stir in cherries until evenly distributed.

Spoon into baking dish and chill 1 hour, or until firm. Cut into squares and serve or store in an airtight container.

Mr Food photo

PAULA DEEN'S ICEBOX FRUITCAKE

1 can (14-oz) sweetened condensed milk

1 bag (16-oz) miniature marshmallows
1 box (16-oz) graham crackers, crushed to crumbs
4 cups chopped pecans
1 can (3.5-oz) flaked coconut (1 1/3 cups)
2 (8-oz each) packages chopped dates
1 jar (16-oz) maraschino cherries, well drained and halved
1/2 cup bourbon

Spray 10 mini loaf pans with nonstick cooking spray; set aside.

In a 2-qt saucepan, heat the milk and marshmallows together over low heat. Stir constantly to prevent scorching until marshmallows are melted. Remove from the heat.

Combine cracker crumbs, pecans, coconut, dates, and cherries in a large bowl.

Add bourbon to the milk mixture; pour over crumb mixture. Using your hands, mix well. Scoop mixture evenly into the prepared pans; press down firmly to mold into the pans. Cover with plastic wrap and refrigerate 2 days or longer before serving.

file photo used for reference only

GINGERSNAP PUMPKIN DESSERT

2 1/2 cups finely crushed gingersnaps

1/2 cup butter, melted
1 block (8-oz) cream cheese, softened
1/2 cup powdered sugar
2 tbsp milk
3 cups cold milk
2 pkgs (3.4-oz each) instant vanilla pudding mix
1 can (15-oz) solid pack pumpkin
2 1/2 tsp pumpkin pie spice
2 cups whipped topping
Additional whipped topping for garnish, optional

In a small mixing bowl combine the crushed gingersnaps and butter; press into an ungreased 9 x 13 inch baking pan.

Bake at 325 degrees for 10 minutes.  Remove from oven and cool.

In a mixing bowl beat the cream cheese, powdered sugar, and 2 tablespoons milk until fluffy; spread over the cooled crust.

In another mixing bowl, beat the milk and pudding mix together for 1 minute.  Add the pumpkin and the pumpkin pie spice; beat until well blended. Fold in the whipped topping and spread the mixture over the cream cheese layer.

Refrigerate dessert for at least 3 hours.

To serve, cut dessert into squares and garnish with whipped cream, if desired.  Dust lightly with cinnamon or pumpkin pie spice, if desired.

file photo

DOUBLE CHOCOLATE MOUSSE

1 1/2 cups cold milk, divided

2 squares semi-sweet baking chocolate
1 pkg (4 servings) chocolate flavored instant pudding and pie filling mix
2 cups thawed frozen whipped topping, divided
1/2 cup fresh raspberries or blueberries

In a large microwave-proof bowl, combine the chocolate with 1 cup of the milk.  Microwave on high for 2 minutes then stir until the chocolate is completely melted.  Stir in the remaining milk.

Add the dry pudding mix and beat with a wire whisk for a couple of minutes or until well blended.  Refrigerate for 20 minutes then gently stir in 1 1/2 cups of the whipped topping.  Spoon mixture into 6 individual dessert dishes.  Refrigerate, covered, until ready to serve.

To serve, divide the remaining whipped topping evenly between the 6 dishes placing a dollop atop each.  Garnish with the fresh berries.

File Photo

CANDIED POPCORN FOR GIFTING

Of course this is tasty to enjoy yourself but it makes great little gifts when packaged in airtight jars.

2 cups sugar
2 cups light brown sugar, packed firm
2 cups light cream
1 tsp soft butter
3/4 tsp vanilla extract
1/2 cup whole almonds or pecans
6 cups popped popcorn, with any unpopped kernels removed

Combine the sugars and cream in a saucepan; stir until sugar is dissolved. Boil without stirring, uncovered, until syrup reaches 235-240 degrees on a candy thermometer (soft-ball stage). Remove from heat and allow to cool for 10 minutes.

Beat syrup mixture with a silicone spatula or wooden spoon until thickened.  Add the vanilla extract, nuts, and popcorn; mix well. Pour onto sheets of parchment paper to cool. Break apart the larger pieces and package in airtight jars.

Tie a pretty ribbon suitable to the gifting occasion around the jar when giving as a gift.

file photo

CHOCOLATE PUNCH BOWL DESSERT

1 (2-layer) chocolate cake mix

3 (4-serving size) chocolate instant pudding mix

2 cartons frozen whipped topping, thawed

6 Heath Bars or Skor Toffee Bars

Bake cake according to the package directions. Cool cake until you can handle, break into bite-size pieces.

Make the pudding according to the package directions.

To assemble:

In a punch bowl, place about half the cake pieces. Top with 1 carton of the thawed whipped topping. Lyer 1/2 of the pudding over the whipped topping. Sprinkle with half the crushed candy bars. Repeat the process with the remaining ingredients.

file photo for reference only - not this exact recipe

EGGNOG COFFEE CAKE

I got this recipe last year from a Food Network magazine.

Cake:
Cooking spray
2 cups all-purpose flour
1 tsp baking powder
1 tsp freshly grated nutmeg
1/2 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
10 tbsp unsalted butter, room temperature
1 cup granulated sugar
2 large eggs + 1 egg yolk
1 tbsp pure vanilla extract
1 cup sour cream

Topping and Glaze:
3/4 cup all-purpose flour
3/4 cup packed light brown sugar
1/2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
Pinch of salt
5 tbsp cold unsalted butter, cut into small pieces
1 1/2 cup confectioners' sugar
3 to 4 tbsp eggnog

To Make the Cake:
Preheat oven to 350 degrees.
Coat a 9-inch springform pan with the cooking spray.

Whisk flour, baking powder, nutmeg, cinnamon, soda, and salt in a medium bowl.

Beat butter and granulated sugar in a large bowl with mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs, egg yolk, and vanilla extract until combined.

Reduce mixer speed to low and add the flour mixture in three batches, alternating with the sour cream in two batches. Increase speed to medium high and beat until well combined, about 30 seconds. Pour batter into the prepared pan and set aside.

To make the topping:
Combine the flour, brown sugar, cinnamon, nutmeg and salt in a medium bowl. Work in the butter with your fingers until clumpy. Scatter topping over the cake batter.

Bake at 350 degrees 1 hour to 2 hour and 10 minutes or until a wooden toothpick inserted in the center comes out clean. Transfer to a wire rack and let cool 20 minutes, then remove the springform ring and allow to cool completely.

To Make the Glaze:
Whisk the confectioners' sugar with 3 tablespoons of the eggnog in a medium bowl until smooth. If the glaze is too thick, gradually whisk in the remaining tablespoon of eggnog as needed. Before serving, drizzle the glaze over the cake.

Yield: 8 servings
Note: Can be made ahead and glazed up to three days ahead of planned serving. Store covered at room temperature.

BROWN SUGAR-GINGER SNOWFLAKE COOKIES

I got this cookie recipe from a Woman's Day magazine several years ago.

2 3/4 cup(s) all-purpose flour

1/2 teaspoon(s) baking powder

1/4 teaspoon(s) kosher salt

1 cup(s) (2 sticks) unsalted butter, at room temperature

1/4 cup(s) granulated sugar

1/2 cup(s) firmly packed dark brown sugar

2 teaspoon(s) grated fresh ginger

1 large egg

1 1/2 teaspoon(s) pure vanilla extract

2 cup(s) confectioners' sugar

2 tablespoon(s) whole milk

 Sanding sugar, for decorating

In a large bowl, whisk together the flour, baking powder, and salt.

Using an electric mixer, beat the butter, granulated and brown sugars, and ginger until light and fluffy, about 3 minutes. Beat in the egg and then the vanilla.

Reduce the mixer speed to low and gradually add the flour mixture, mixing just until incorporated. Shape the dough into 4 disks and roll each between 2 sheets of wax paper to 1/8 inch thick. Chill until firm, 30 minutes in the refrigerator or 15 minutes in the freezer.

Heat oven to 350 degrees F. Line baking sheets with parchment paper. Using floured snowflake-shaped cookie cutters, cut out cookies. Place on the prepared sheets. Reroll, chill, and cut the scraps.

Bake, rotating the positions of the pans halfway through, until the cookies are lightly golden brown around the edges, 10 to 12 minutes. Let cool on the sheets for 5 minutes before transferring to wire racks to cool completely.

In a medium bowl, stir together the confectioners' sugar and whole milk until smooth. If desired, tint the icing blue. Transfer the icing to a piping bag fitted with a small round tip, and pipe patterns on the cooled cookies. While the icing is wet, sprinkle with sanding sugar, if desired.

CARAMEL BROWNIES FROM CAKE MIX

1 box German Chocolate Cake Mix

1 cup chopped nuts

1/3 cup evaporated milk

3/4 cup melted butter

Preheat oven to 350-degrees. Grease bottom of a 9" X 13" baking pan.

Combine the above ingredients and spread 1/2 the mixture in the prepared pan. Bake at 350-degrees 6 minutes.

1 bag (14-oz) caramels

1/3 cup evaporated milk

6-oz chocolate chips

Melt the caramels with the milk and spread over the baked layer. Sprinkle the chocolate chips over the caramel layer. Crumble the remaining cake mixture over the top.

Bake at 350-degrees for 15 minutes.

Cool before cutting into squares to serve.

clipart used for reference only - not this exact recipe

CRANBERRY PECAN PIE

Pastry for 1 crust pie (I recommend the Holiday Pastry on this blog)

1 cup fresh or frozen cranberries
3 large eggs
2/3 cup sugar
1 cup dark corn syrup
6 tbsps unsalted butter, melted
1 tsp vanilla extract
1/4 tsp mace
speck of salt
3/4 to 1 cup pecan halves

Prepare pastry and line a 9-inch pie plate; flute edges and set aside.

Preheat oven to 350 degrees.

Process the cranberries in a food processor or blender until finely chopped; arrange over the bottom of the pie shell; set aside.

In a large mixer bowl, beat the eggs until frothy.  Mix in the sugar, corn syrup, butter, vanilla, mace, and salt. Pour mixture over the cranberries and arrange the pecan halves decoratively over the top in a circular pattern.

Bake pie at 350 degrees 45 to 50 minutes or until golden brown and almost set (a little shaky but will firm up as it cools).

file photo