What are some good treats to make for christmas?!


Question: please if you can provide the recipe


Answers: please if you can provide the recipe

CINNAMON CANDY POPCORN


6 quarts freshly-popped popcorn (1 cup kernels)
12 ounces cinnamon red hots
Granulated sugar
1 cup butter
? cup light corn syrup
1 tsp. salt
? tsp. baking soda
1 tsp. cinnamon oil


Heat oven to 250 degrees F. Butter large roasting pan. Place popcorn in prepared pan. Place in oven while preparing glaze. Place red hots in 2-cup measure & fill to top w/sugar. Boil red hots, sugar, butter, syrup & salt for 5 minutes. Remove from heat & add soda and oil. Stir well & pour over popped corn, tossing quickly to distribute evenly. Bake for 1 hr., stirring every 15 min. Remove from oven. Using metal spatula, scrape popcorn from bottom of pan. Let cool completely in pan. Break into clumps. Store in airtight container at room temperature for up to 1 week.


Yield: 6 Quarts

RUM BUTTER CASHEWS


1 cup granulated sugar
? cup rum
2 cups whole, unsalted cashews
2 oz. butter


Bring sugar & rum to boil in medium saucepan. Cook for 3 minute, or until candy thermometer reaches 234 degrees F. Remove from heat & add cashews, stirring constantly to coat w/syrup. The sugar will become white & grainy after about 30 seconds. Return saucepan to heat & re-melt sugar, adding a few drops of water if needed. Watch carefully; do not burn. When syrup has turned a rich caramel color (about 2 minutes) & the nuts sound hollow at the tap of a spoon, remove from heat & stir in butter. Turn onto oiled baking sheet, spreading out in one layer, separating any pieces that are stuck together. Cool completely. Store in airtight container for up to 2 weeks.


Yield: 2 Cups

STRAWBERRY NUT BREAD

1 16-oz. bag frozen strawberries, thawed & drained
2 cups granulated sugar
1-? cups oil
2 large eggs
3 cups flour
3 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. salt
1 cup coarsely-chopped walnuts

Preheat oven to 350 degrees F. Grease bottoms only of two 9” loaf pans & set pans aside. Slightly mash berries; set aside. In large bowl, mix sugar & oil. Stir in berries until well mixed. Stir in eggs until well blended. Stir in remaining ingredients, except walnuts., just until moistened. Gently stir in walnuts. Turn into prepared pans & bake for 60 to 70 minutes, or until done. Cool for 10 minutes in pans. Transfer to wire racks & cool completely. Wrap tightly in plastic wrap. Store at room temperature for up to four days or refrigerate for up to 10 days

Yield: 2 Loaves

EGGNOG BREAD


4-? cups flour
? cups sugar
4 tsp. baking powder
? tsp. salt
? tsp. ground nutmeg
2-? cups eggnog
2 large eggs
? cup oil
? cup chopped dried apricots
? cup chopped pecans

Icing:

2/3 cup powdered sugar
1 tablespoon eggnog


Lightly grease two 8” x 4” x 2” loaf pans & set aside. Preheat oven to 350 degrees F. In large bowl, combine flour, sugar, powder, salt & nutmeg. In small bowl, combine eggnog, eggs & oil; add to dry ingredients, stirring just until moistened. Fold in apricots & pecans. Turn into prepared pans & bake for 50 to 60 minutes, or until done. Cool in pan for 10 minutes; Transfer bread to wire rck & cool completely. Combine icing ingredients until smooth. Drizzle over bread.


Yield: 2 Loaves

CHOCOLATE-PEPPERMINT LAYERED FUDGE


1-? teaspoons butter, softened (no substitutes)
2 ounces cream cheese, softened
2 cups powdered sugar
3 tablespoons baking cocoa
1 teaspoon whole milk
? teaspoon vanilla extract

Peppermint Layer:

2 ounces cream cheese, softened
2 cups powdered sugar
1-? teaspoons whole milk
? teaspoon peppermint extract
? cup crushed peppermint candy

Line 8” square pan w/foil; lightly grease foil w/butter & set pan aside. In small bowl, beat cream cheese. Gradually beat in powdered sugar, cocoa, milk & vanilla extract. Turn into prepared pan. Chill for 1 hour, or until firm. For peppermint layer, beat cream cheese in small bowl. Gradually beat in powdered sugar, milk & peppermint extract. Stir in peppermint candy. Spread evenly over chocolate layer. Chill for 1 hour, or until firm. Turn fudge onto cutting board; peel off foil & cut into squares.

CARAMEL CORN AND CRAISINS SNACK MIX

2 quarts popped popcorn (kernels removed)
? cup granulated sugar
? cup firmly-packed brown sugar
1/3 cup light corn syrup
1/3 cup water
3 tablespoons butter
? tsp. salt
? tsp. baking soda
? tsp. vanilla extract
1 (6-ounce) package Ocean Spray Original Sweetened Dried Craisins
1 cup semi-sweet chocolate chips
1 cup honey-roasted peanuts

Place popcorn in large bowl. Set aside. Combine both sugars, syrup & water in medium saucepan. Bring to a boil over medium heat, stirring occasionally. Brush sides of pan with pastry brush dipped in wter to remove any sugar crystals. Boil until mixture reaches 300 degrees F (hard-crack stage), about 6 to 8 minutes. Remove from heat. Carefully stir in butter, salt, soda & vanilla. Pour syrup over popcorn. Toss to coat. Spread on waxed paper to cool. Break up into chunks. Cool completely. Combine cooled caramel corn with craisins, chips & peanuts. Mix gently.

Yield: 1 Cups

COCOA-ALMOND MERINGUE KISSES

vegetable oil spray
Whites of 3 large eggs
1/8 tsp. cream of tartar
? cup granulated sugar
3 tablespoons unsweetened cocoa powder
? tsp. vanilla extract
? cup sliced almonds

Preheat oven to 325 degrees F. Lightly spray two large baking sheets with vegetable oil spray. In large bowl, beat egg whites and cream of tartar until stiff peaks form. Add sugar, 2 tablespoons at a time, beating well after each addition. Add the cocoa and vanilla; beat well to blend. Fold in the almonds. Drop the mixture by tablespoons onto prepared baking sheets. Bake for 25 minutes, or until the meringues are crisp on the outside. Remove from the baking sheets immediately and lt cool on wire racks. Store in an airtight container.

TIPS: Cocoas are different colors and have different acidities nd different tstes. Dutch-process cocoa has less acid than other cocoas, so its taste is mellower. Combine various cocoas to experience different flavors.

Yield: 14

CRANBERRY NUT BARS

2 large eggs
1 cup granulated sugar
1 cup all-purpose flour
1/3 cup butter, melted
1-? cups Ocean Spray fresh or frozen cranberries
? cup chopped walnuts

Preheat oven to 350 degrees F. Grease 8” square pan. Beat eggs in a medium mixing bowl until thick. Gradually add sugar, beating until thoroughly blended. Stir in flour and butter. Blend well. Add cranberries and walnuts, mixing gently just until combined. Spread evenly in pan. Bake for 40 to 45 minutes, or until golden brown. Cool and cut into bars.

Yield: 16

SUGAR-DUSTED MOCHA BROWNIES

vegetable oil spray
? cup all-purpose flour
? cup unsweetened cocoa powder
? tsp. baking powder
4 tablespoons butter
1 tablespoon instant coffee crystals
1 cup granulated sugar
2 large eggs
? cup prune baby food
2 tsp. vanilla extract
2 tablespoons powdered sugar

Preheat oven to 350 degrees F. Lightly spray an 8” square baking pan with vegetable oil spray and set pan aside. In small bowl, combine the flour, cocoa and baking powder; set aside. In a medium saucepan, melt the butter over medium-low heat. Stir in the coffee crystals until dissolved. Remove from the heat and let cool slightly. Using a wooden spoon, stir the sugar, eggs, prunes and vanilla into the coffee mixture. Fold the cocoa mixture into the sugar mixture until well combined. Spoon the batter into the prepared pan. Bake for 18 to 20 minutes. Cool the brownies in the pan on a ire rack. Sift the powdered sugar over the brownies.

TIP: For a decorative topping, place a paper doily on top of the brownies before sifting the powdered sugar. Remove the doily before cutting the brownies.

Yield: 12

PISTACHIO COOKIES

1 package instant pistachio pudding mix
? cup cooking oil
1 large egg
? cup Bisquick
a few drops of green food coloring

Preheat oven to 350 degrees F. Mix ingredients together to make dough. Roll dough into 1” balls. Place on cookie sheet (do not grease). Gently flatten each cookie. Bake 8 to 10 minutes. Cool on wire rack.

Yield: 15 Cookies

ANISE DROP COOKIES

6 large eggs, separated
1 cup powdered sugar
1 cup flour
3 tsp. anise seed

Lightly grease cookie sheets & set aside. Beat yolks until thick & lemon-colored. Beat whites until stiff & combine the two mixtures. Gradually beat in sugar; mix lightly. Sift flour & add to mixture. Stir in anise seed. Drop from the tip of a spoon, about 1” apart, on prepared cookie sheets. Refrigerate overnight. Preheat oven to 300 degrees F. Bake for 12 minutes. Cool on wire racks.

Yield: 3 or 4 Dozen

idk

Mini mince pies made from filo pastry

Cut pastry into squares and layer 4 together with a spray of low cal oil in between each layer. then put in spoon of mincemeat or alternative filling and make into a little parcel, bake in the oven on gas mark 6 for about 10 - 15 Min's until golden brown,.when cooled dust with icing sugar!!

they're bite size and addictive so make plenty!!!

COOKIES. And make sure to have some meet. someone needs a little junk in their trunk! LOL





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