Winter Snow Fudge

What You Need:

4 C confectioner’s sugar
1 (8 oz) pkg. cream cheese, room temperature
1 1/2 t vanilla extract
1 (12 oz) pkg. white chocolate, chopped
3/4 C walnuts, chopped

How to Make It:

Place the sugar into a large mixing bowl.
Add the cream cheese and vanilla extract.
Beat with an electric mixer on low speed until very smooth, about 3 minutes.
Place the chocolate in a double boiler.
Bring the water of the boiler to a simmer.
Melt the chocolate, stirring constantly, until the chocolate has completely melted and is a smooth consistency.
Remove from the heat and allow cooling 1 minute.
Fold the chocolate into the sugar mixture.
Add the walnuts and mix until completely incorporated together.
Spread the mixture evenly into a square baking pan lined with wax paper.
Refrigerate at least one hour or until the fudge becomes firm.

Serving Size: 18 pieces

If you don’t have a double boiler you can use two sauce pans and generate the same effect.  The bottom pan needs to be just slightly larger than the top pan.  Place enough water in the bottom pan to not quite reach the bottom of the top pan when it is resting inside the other pan.

It wouldn’t be Christmas without some sweet treats. Besides Valentine’s Day, Christmas is another holiday where people give food as gifts. What better gift to give to another or your family than a tin full of fudge.

Holiday fudge is sweet and not tooth-friendly. But, it is the Christmas and it only comes once a year. Your teeth will forgive you as long as you brush afterwards. Fudge looks good and is easy to make. Be sure not to leave it unattended or the ingredients may overcook and ruin your batch of fudge.

The main utensil that is needed for fudge making is a candy thermometer. Candy thermometers are used to determine the stage that the mixture is in at the time. The ingredients will either be soft, firm, or brittle depending on the temperature. Fudge will be soft but firm enough to hold its shape in the pan when cut.

Experiment with different types of fudge. The most popular flavor is probably chocolate but there are others. I like peanut butter fudge. It is smooth, creamy, and oh so delicious. Consider the type of fudge flavors that others like so that there is a variety.

Recipe For Whipped Peanut Butter Glazed Fudge

What You Need:

3 C semi sweet chocolate chips
1 (14 oz) can sweetened condensed milk
1/8 t salt
1 C peanut butter chips, divided
1 1/2 t vanilla extract
1/2 C whipping cream

How to Make It:

Place the chocolate chips into a heavy saucepan and place the pan over low heat.
Add the condensed milk and the salt.
Stirring often, melt the chips into the milk until the mixture becomes smooth.
Remove from the heat.
Quickly stir in 1/2 C of the peanut butter chips and the vanilla.
Place a piece of wax paper into a square baking pan.
Spread the mixture evenly into the pan.
Place the fudge into the refrigerator for 2 hours or until firm.
When firm make the glaze.
Place the remaining peanut butter chips in a saucepan.
Pour in the whipping cream.
Place the pan over low heat and stirring often melt the peanut butter chips into the cream until smooth.
Spread the glaze over the top of the chilled fudge.
Let the fudge stand 5 minutes before cutting.

Serving Size:  12 pieces

Nuts can be added to just about any type of fudge.  Pecans, walnuts or almonds all work well.  Be sure to chop the nuts into pieces before adding them.  Stir them into the fudge mixture just before spreading it into a prepared pan.

The basics of fudge making are the same for most kinds. It is just a matter of adding other ingredients. Nuts are a great addition to fudge. Whole or chopped pecans, chopped walnuts, or chopped almonds add a different texture to the fudge.

Recipe For Maple Syrup Pecan Fudge

What You Need:

3 C maple syrup
1 C milk
1/2 C pecans, chopped

How to Make It:

Pour the maple syrup into a large heavy saucepan.
Add the milk and place the pan over medium heat.
Bring to a rapid boil and continue boiling until mixture reaches 235 degrees on a candy thermometer.
Remove from the heat and allow to cool 3 minutes.
Beat the mixture with an electric mixer on low speed until it becomes creamy.
Carefully stir in the pecans.
Spread the mixture into a square baking pan lined with wax paper.
Cool until the fudge becomes firm and then cut into bite sized pieces.

Serving Size: 18 pieces

Since it is holiday time, sprinkle some crushed candy canes on top of the fudge. A greater minty taste requires adding something like Crème de Menthe to the fudge mixture. Candy canes come in many flavors and colors. Decorate the fudge squares with a different candy cane flavor.

If mint isn’t your favorite flavor, add some sprinkles or white chocolate treats. During the holidays, white chocolate is sold in various shapes like snowflakes, snowmen, and stars. If that is too much white chocolate, top your confection with chocolate shavings instead. It may seem like overkill, but the taste of white chocolate is not the same as milk chocolate and the contrast may be enjoyed by the family.

Fudge is a wonderful Christmas dessert. It keeps well in airtight containers with waxed paper. Most people like it and if not they know a kid who does. Since you are making the fudge, tone down the sugar for a hint of sweetness instead of a sugar rush. Now go out and make someone’s day.

Eggnog has been served as a holiday drink for centuries. However, as we become more aware of the dangers of consuming raw eggs many people seek alternatives to this rich yummy delight.

This version of eggnog will not let you down.

Note, the recipes listed below call for rum flavor extract, however, you can add liquor if you prefer.

Ingredients

5 cups milk
1 (3 oz) package Jello instant vanilla pudding
1/2 cup sugar
2 tsp vanilla
1/2 tsp nutmeg
1/4 tsp ground cinnamon (optional)
1 tsp rum flavored extract (optional)

Directions:

In a large bowl, using a mixer, blend instant pudding with 1 cup of milk.

Allow pudding to sit until thickened, about 10 minutes.

Once thick, add the nutmeg.

Add the vanilla.

Add the sugar, rum and cinnamon (if using them).

Mix well. Chill for several hours or overnight if possible.

Pour into serving cups and dust with nutmeg or cinnamon.

Egg Substitute Eggnog:

You can also make eggnog with egg substitute such as egg beaters. Here’s how…

1/2 cup Egg Beaters egg substitute*
1 tsp sugar or sugar substitute
12 ounces evaporated skim milk
3/4 cup skim milk
1 tsp vanilla
1/4 tsp nutmeg
1 tsp rum flavored extract (optional)

In a large bowl using a mixer, beat Egg Beaters and sugar together. Add the remaining ingredients and mix well.

Chill for several hours or overnight if possible.

Pour into serving cups and dust with nutmeg or cinnamon

* Use ¼ cup egg substitute for each egg a recipe calls for.

Traditional Eggnog:

And for those who prefer to make traditional eggnog, here’s a thick and creamy recipe for you.

4 eggs (separate yolks from whites – save both)
1/3 cup sugar plus 1 tbsp. sugar
1 pint whole milk
1 cup heavy cream
1 tsp. freshly grated nutmeg
1 tsp. rum flavored extract (optional)

In a large bowl, using a mixer beat the egg yolks until light. Slowly add the sugar and continue to beat until sugar is dissolved.

Next add the milk, whipping cream, nutmeg and rum flavoring. Stir to combine.

In a separate bowl, beat the egg whites until they form soft peaks. Mix these into the egg/milk mixture.

Chill for several hours or overnight if possible.

Pour into serving cups and dust with nutmeg or cinnamon.

Who doesn’t love cake? They are popular for birthdays, weddings, and the holidays. We eat cake for all types of occasions but there are some cakes that are made at Christmas more than any other time. Here are a few ideas for adding delicious holiday cakes to your repertoire.

Spongy cakes like pound cakes are great for holiday gatherings. They are light (you wouldn’t know it with six eggs in the recipe) and easy to adapt to any taste. If someone is a fan of chocolate, melt some dark chocolate in the batter for a chocolate pound cake.

Baked in a Bundt pan, pound cakes provide a large number of servings from one cake. They can be covered with a citrus glaze, powdered sugar, custard, or icing. Some recipes may combine glaze with fresh berries or Christmas sprinkles. Pound cakes are also a complement to ice cream and dessert liqueur. The taste has just a hint of sweetness that won’t overpower the taste of the drink.

Red velvet cake is another favorite. Deep red color is produced when food coloring is added to cocoa and mixed together. Others use a devil’s food cake batter and combine food coloring for a deeper red hue. This cake, combined with a butter cream or cream cheese icing sets the mood for a fabulous evening. You’ll almost wish that dessert came before dinner. Red velvet cake scan be one, two, or three layers. The bigger the cake, the better it’ll taste in my opinion.

A traditional Christmas cake is Twelfth Night Cake. It doesn’t have anything to do with the Shakespearean play, either. The twelfth night celebrates the finding of the Christ child by the Magi. It is commemorated on January sixth which is twelve days after the Christmas celebration.

The cake is baked with a bean or a bean and a pea. The person who’s slice contained an object where the king and queen for the night. At the very least, the person would be blessed for their good fortune. The celebration, the Feast of the Epiphany is still celebrated in many cultures.

Cakes involving candy canes, peppermint, or any other type of mint as an ingredient, garnish, or topping are often prepared around the holidays. Any cake can be adapted for the holidays with a little bit of creativity. But, don’t forget to include the traditional cake recipes we have come to know and love over the years.

Let it be your turn to throw the neighborhood Christmas party this year. Send out invitations early so that people have time to R.S.V.P. we want the party to be a success. The more people you invite, the more you can stay in the kitchen and cook until party time.

Parties are mostly finger foods surrounded by people standing around. Food should complement the party – not be the main attraction. I’m not saying to skimp on the goodies, but let the food, especially the dessert be the final end to a perfect day.

Before coming up with a dessert menu (yes, we’ll have that many desserts!), know who will be attending the Christmas party. People with various food allergies will have to be careful when eating your scrumptious sweets. For example, someone who is allergic to peanuts or nuts in general will have to be careful. Many desserts will have a nut component or have been created in the presence of nuts so they are all around.

For allergic folks, omit the nuts and add some dried or fresh fruits to your desserts. Rarely have I heard of anyone being allergic to chocolate, but it can happen. This may require coming up with an entirely new menu. So, hopefully no one will be allergic to anything except having a bad time.

The typical Christmas party desserts consist of: brownies, cupcakes, muffins, hard candy, chocolate candy, and cookie bars. Cookie bars are great because they can be turned into a lower fat confection if the situation calls for it. Lemon bars don’t have a lot of fat and are light. Pumpkin bars are equally at home at a Christmas party as at a Thanksgiving dinner.

Eggnog is a traditional Christmas drink. It is a dairy drink that can also be added to Christmas desserts as an ingredient. For eggnog lovers add a cup to your cheesecake mixture to produce an eggnog cheesecake. Regular eggnog has eggs in it but it can be bought in the store with some of the ingredients omitted for people with food allergies or alternative diets.

When it is time for the annual Christmas party at work, at church, or with the family, think of what types of desserts you can contribute to the shindig. There is room for cakes, cookies, pies, puddings, and sweet breads to be served and enjoyed. Use the festive celebration as a way of getting people to try new sweets or put a twist on the old ones.

The northern part of the United States is known for the buckeyes.  These fruits have been said to bring luck to those who carry them.  Just don’t put these little wonders in your pocket eat them up.  Bet you can’t eat just one.

Blissful Buckeyes

What You Need:

6 C powdered sugar
2 sticks butter, room temperature
2 C peanut butter
1 (12 oz) pkg. semi sweet chocolate chips

How to Make It:

Place the powdered sugar into a large mixing bowl.

Cut the butter into small pieces and place in the bowl.

Add the peanut butter.

Use a pastry blender to cut the ingredients together.

Mixture should be crumbly.

Roll the mixture with your hands into 1 in. balls.

Place the chocolate chips into a microwave safe bowl.

Microwave the chocolate on high for 1 minute then stir.

Continue microwaving at 30 second intervals until the chocolate is completely melted and smooth being sure to stir each time.

Place waxed paper over a large cookie sheet.

Use a toothpick inserted into each ball to dip them into the melted chocolate.

Be sure to cover the ball completely with the chocolate.

Place the dipped balls onto the prepared baking sheet.

Allow the buckeyes to cool completely.

Serving Size:  24 balls