Monday, June 3, 2013

December 2012 Christmas Recipes

This was originally posted as a separate page on this blog but as I am restructuring it is being moved as it's own post. To keep the recipes easy to find I will have a page on it's own tab with links to the individual recipe posts.


Last year, when I handed out my Christmas baking as gifts I had decided to include a booklet with all the recipes. This year I have decided to make those recipes available online on this special page of my blog.

So far this year I have already got the Brandy and Rum Balls made, I have made a large batch on instant hot cocoa mix, and I am just this afternoon baking a ridiculous amount of Gingerbread Apricot Biscotti. The only thing left for me to make now is the Amish Caramel Corn, but that must be made closer to Christmas as I doubt it will freeze well and who wants stale popcorn?

I will try to include links wherever possible to the original recipes that I have used (as I do have a tendency to make them my own) and will likely also bring some previously gifted recipes on here even though I may not be making those items this year.

Enjoy....





Gingerbread Apricot Biscotti

original recipe from www.cookingontheside.com
Makes 30 cookies

Ingredients
:

1/2 cup (1 stick) unsalted butter
1 cup sugar
1 teaspoon ground ginger
1/2 teaspoon allspice
2 eggs
2 tablespoons molasses
1/4 cup finely minced fresh ginger root
3 cups flour
1/2 teaspoon baking soda
3/4 teaspoon salt
3/4 cup chopped almonds
1/2 cup chopped dried apricots



Directions:Cream butter, sugar, ground ginger and allspice until light and fluffy. Beat in eggs, molasses and chopped ginger root. Combine flour, baking soda and salt; blend into butter mixture. Mix in almonds and apricots. Chill dough for ease of handling (I let the dough chill for about 30 minutes).
Preheat oven to 325°F.
Divide dough in half. On a lightly floured surface, shape each portion into two 12-inch long logs. Place logs on a lightly buttered or parchment lined cookie sheet (ensure there are several inches of space between the logs, as they will spread as they bake). Bake 30-35 minutes or until firm. Cool and cut diagonally into 3/8-inch slices. Place slices on a cookie sheet and bake at 250°F for approximately one hour to dry the biscotti.




Amish Caramel Corn

Original recipe from www.allrecipes.com
Makes enough for a crowd



Ingredients:
7 quarts plain popped popcorn
2 cups dry roasted peanuts (optional)
2 cups brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1 cup margarine
1/2 teaspoon baking soda
1 teaspoon vanilla extract

Directions:
Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside.
Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated.
Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.




Rum Balls
Original recipe from the Joy of Cooking

Makes about 60 1 inch balls

Ingredients:
1 cup Icing Sugar
2 tbsp Cocoa
¼ cup Rum
2 tbsp Corn Syrup
1 pkg of Ice Wafer Cookies crushed
1 cup Pecans or Walnuts chopped (optional)
½ cup Coconut (optional)

Directions:
Sift together icing sugar and cocoa in a medium bowl.
Whisk together rum and corn syrup in a small bowl until mixed. Stir into the cocoa mixture and set aside.
Combine ice wafer crumbs and walnuts then stir into cocoa mixture.
Roll the mixture into balls between your palms then roll in icing sugar.
Place in fluted candy cups. Store between layers of waxed paper in an air tight container at room temperature for up to 3 weeks.




Brandy Balls

Original recipe from the Joy of Cooking
Makes about 60 1 inch balls

Ingredients:
1 cup Icing Sugar
2 tbsp Cocoa
¼ cup Brandy
2 tbsp Corn Syrup
1 pkg of Ice Wafer Cookies crushed
½ cup finely diced Crystallized Ginger
Zest of 1 orange

Directions:
Sift together icing sugar and cocoa in a medium bowl.
Whisk together brandy and corn syrup in a small bowl until mixed. Stir into the cocoa mixture and set aside.
Combine ice wafer crumbs, ginger and zest then stir into cocoa mixture.
Roll the mixture into balls between your palms then roll in chocolate sprinkles.
Place in fluted candy cups. Store between layers of waxed paper in an air tight container at room temperature for up to 3 weeks.





Instant Hot Cocoa Mix
Original Recipe by Me! (I mix and matched about a dozen online versions)
Makes Way Too Much! I multiplied this by four and had enough for 32 gift bags and filled a jar for myself.

Ingredients:
4 1/2 cup Skim Milk Powder
1 3/4 cup Coffee Mate (you can use a flavored powder for a twist)
2 3/4 cup Cocoa
2 3/4 cup Icing Sugar
3/4 cup Sugar
1 1/4 cup Nesquik Powder
1 pkg Instant Chocolate Pudding
2 tbsp Salt
1 1/2 tsp Cinnamon

Directions:
Mix all the ingredients in a large bowl or clean Rubbermaid tote. You can put the ingredients through a food processor to get a fine uniform powder.

To Use mix a few tablespoons in a mug with boiling water or steamed milk (if you like it extra creamy) just as you would with Hot Chocolate mix. Enjoy.


That is it for now. Stay tuned for other holiday recipes :)




Related Posts Plugin for WordPress, Blogger...