Holiday recipes?!
Holiday recipes?
Anybody have any interesting recipes for the holidays? I'm on the lookout for gift foods and entertaining ideas. Thanks
Additional Details7 months ago
to Jessified: Thanks! These recipes look great! I can't wait to try the peanut brittle. I've never made it before.
7 months ago
to Lulupooh and Raynelley: Thanks a bunch! I should have done this a long time ago. What great ideas! I'm starting a notebook!
7 months ago
To Sugarcandice: Thanks! I think I'll make these to take to work. Yum!
To Robert: Holy Cow what a great site! I've added it to my favorites list. Thanks
Answers:
7 months ago
to Jessified: Thanks! These recipes look great! I can't wait to try the peanut brittle. I've never made it before.
7 months ago
to Lulupooh and Raynelley: Thanks a bunch! I should have done this a long time ago. What great ideas! I'm starting a notebook!
7 months ago
To Sugarcandice: Thanks! I think I'll make these to take to work. Yum!
To Robert: Holy Cow what a great site! I've added it to my favorites list. Thanks
German chocolate fudge!!!
INGREDIENTS
2 cups semisweet chocolate chips
12 (1 ounce) squares German sweet chocolate
1 (7 ounce) jar marshmallow creme
4 1/2 cups white sugar
2 tablespoons butter
1 (12 fluid ounce) can evaporated milk
1/8 teaspoon salt
2 cups chopped pecans
DIRECTIONS
Combine chocolate chips, German sweet chocolate and marshmallow creme in large bowl.
Combine sugar, butter, evaporated milk and salt in heavy skillet. Bring to a boil over medium heat. Cook for 6 minutes, stirring constantly.
Pour hot syrup over chocolate mixture. Stir with wooden spoon until smooth. Stir in pecans.
Spread into buttered 10x15 inch pan. Let stand until firm; cut into squares.
Peanut Brittle!! (easy to make..great gift!!)
INGREDIENTS
1 cup white sugar
1/2 cup light corn syrup
1/4 teaspoon salt
1/4 cup water
1 cup peanuts
2 tablespoons butter, softened
1 teaspoon baking soda
DIRECTIONS
Grease a large cookie sheet. Set aside.
In a heavy 2 quart saucepan, over medium heat, bring to a boil, sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
Remove from heat; immediately stir in butter or margarine and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14x12 inches; cool. Snap candy into pieces.
Christmas Eve mice. (Recipe follows)My mother made these last Christmas for a party and then she wouldn't let anyone eat them! Unless you're special of course. They are yummy and will definitely be a hit!
Also, you can make rice crispy treats and shape them like Christmas trees, sprinkle with green candy sprinkles and arrange on a plate. You can be creative with this one and decorate with red candies for ornaments.
Those are great ideas. I just wanted to add that peanut brittle works even better if poured onto marble or granite just be sure to butter both well. For gift foods you can also consider peppermint or almond bark. they are simple and always a holiday hit.
You just take your White (for pepp.) or Milk(for almond) chocolate and melt it down in a double boiler. When it is a thin liquid consistency mix in your chopped or slivered almonds or your crushed candy canes. Poor again onto your marble or granite (cookie sheet will work) surface and let cool.
Bourbon Candy Apples
"Bourbon adds a rich flavor to these hand dipped caramel apples."
Original recipe yield: 8 caramel apples
PREP TIME 10 Min
COOK TIME 20 Min
READY IN 30 Min
INGREDIENTS
8 Granny Smith apples
8 wooden sticks
1 (16 ounce) package brown sugar
2/3 cup dark corn syrup
3/4 cup water
2 tablespoons bourbon whiskey
DIRECTIONS
Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil.
Combine sugar, corn syrup and water in a large saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until thermometer registers 290 degrees F (143 degrees C). Remove from the heat and stir in the bourbon if desired.
Keep the saucepan over low heat to keep the caramel liquid for dipping the apples. Working quickly, carefully dip apples in the caramel. Place apples on the greased aluminum foil until coating has cooled and hardened.
You will find some great holiday recipes and gift ideas on this site:
http://www.gourmet-food-revolution.com/i...