Kelly’s Christmas Shop

Posts Tagged ‘Christmas Recipes’

This tasty fudge is soft, but not gooey. Be careful; it tends to splatter as it cooks. If you live at a high altitude, decrease cooking time to about 3 minutes or 222 degrees on a candy therm.

Yield: 30 pieces

• 2 cups sugar
• 2/3 cup evaporated milk
• 12 regular marshmallows
• 1/2 cup butter
• 1/8 teaspoon salt
• 1 cup (6 ounces) semisweet chocolate chips
• 1 cup chopped walnuts
• 1 teaspoon vanilla

In a 2-quart saucepan combine the sugar, evaporated milk, marshmallows, butter, and salt. Cook, stirring constantly, over medium heat until the mixture comes to a boil and is bubbling. Boil and stir for 5 minutes; remove from the heat. Stir in the chocolate chips until completely melted; stir in the walnuts and vanilla. Spread into a buttered 8-inch-square pan and cool before cutting.

This recipe is very easy to make and is a hit with any of your family or friends that love peppermint!

Ingredients

2 lbs. white chocolate
30 small peppermint candy canes

Directions

Line a jellyroll pan with parchment paper or heavy tin foil. In a microwave safe container add the white chocolate and heat on medium in the microwave for about 4-6 minutes. Stop during heating and stir occasionally until the chocolate is smooth and melted.

In a large plastic bag add the candy canes. Using a rolling pin or another similar tool, begin breaking the candy into small pieces. Stir the candy into the melted chocolate and spread in the pan, evenly.

Place in refrigerator for about 60 minutes and then break the candy into pieces.

Here’s an idea:  Take a piece of Peppermint Brittle and add it to a steaming cup of hot chocolate.  YUM!

When was the last time you had REAL eggnog?  Not the kind you buy in the jug at the store.  Enjoy this recipe just once and you’ll never go back!

6 eggs
1 cup sugar
1/2 teaspoon salt
1 quart light cream
1 cup golden rum
nutmeg

Directions

Beat eggs until light and foamy. Add sugar and salt, beating until thick. Combine egg mixture and 2 cups light cream in a large saucepan. Stirring constantly, cook over low heat until mixture coats the back of a metal spoon and reaches 160 degrees on a candy thermometer. Remove from heat. Stir in rum and remaining light cream. Chill several hours. Sprinkle with nutmeg just before serving.

Ingredients

1 cup real butter, softened
1 1/4 cup granulated sugar
1 large egg
1 1/2 teaspoons pure vanilla extract
3 cups all purpose flour
1 1/4 teaspoon baking powder
1/2 teaspoon almond extract, optional (reduce vanilla to 1 teaspoon if used)
Assorted holiday cookie cutters

Directions

Mix butter and sugar together until very light and creamy. Add egg and extract(s); mix well. Slowly add flour and baking soda. Divide dough into equal parts; wrap and refrigerate for at least an hour. Preheat oven to 375 degrees. Roll out dough on waxed paper to about a 1/4 to 1/3 inch in thickness; cut into desired shapes. Bake on greased cookie sheets for 7 minutes, or until edges turn slightly golden. Cool and decorate.