"Raspberry Fudge Balls"
Ingredients:
1 pkg - 8oz Cream Cheese, softened
1 pkg - 6oz Chocolate Chips, melted
3/4 C. Vanilla Wafer Crumbs
1/4 C. Raspberry Preserves
One or more of the following:
Finely Chopped Almonds
Cocoa
Powdered Sugar
Directions:
Combine cream cheese & chocolate chips
until blended..
Stir in wafer crumbs & preserves
Chill several hours or overnight
Shape into 1 inch balls
Roll in almonds, cocoa, or powdered sugar
Makes aprox. 3 dozen
"Quick Biscuit Tortoni"
Ingredients:
1 quart Pure Vanilla Ice Cream, softened
1 Tbsp Brandy OR Brandy Extract
1 tsp Almond Extract
6 Almond Cookies-crushed
Directions:
In a bowl, mix with an electric mixer,
the ice cream, brandy & extract until
creamy & well blended..
Line a cupcake pan with muffin paper
liners & spoon in ice cream mixture.
Sprinkle with crushed almond cookies..
Put a cherry on top & freeze
"Chocolate Covered Peanut Butter Balls"
Ingredients:
1 stick Butter or Margarine
1 lb Powdered Sugar
3 C. Rice Crispies, crushed
2 C. Peanut Butter (chunky or smooth)
For Coating:
6 oz Hersey Bar
6 oz Chocolate Chips
one slab Parafin Wax
Directions:
Mix all ingredients & form into 1" balls
(larger if you prefer)
If too dry, add a little more peanut butter,
or 1/2 stick margarine
Place on foil & refrigerate
Coating:
In double boiler, melt:
Hersey bar, chocolate chips, parafin wax
Dip balls in coating. Put on foil to dry
You can dip them twice.. but not necessary
May be frozen..
"Grandma's Holiday Fudge"
Ingredients:
4-1/2 C. Sugar
1 Sm Can of Evaporated Milk
1 tsp of Vanilla
3 pkgs - 6 oz each Chocolate Chips
1/2 lb Butter or Margarine (2 sticks) melted
1 C. of Nuts
Directions:
Combine and cook sugar and milk for
7 minutes from when it starts to boil..
Add remaining ingredients (except vanilla),
mix well.. then add vanilla..
Spread in a greased pan and let cool..
Variations:
Subsitute other flavored chips in place of
chocolate.. eg. Butterscotch, Peanut Butter,
Chocolate-Mint etc..
Or.. Make with Vanilla Chips and add chopped
red and green cherries for a festive fudge..
Makes aprox. 1 lb
"Christmas Bow Cookies"
Ingredients:
2 Eggs
1 stick Butter or Margarine, softened
1/2 C. Sugar
2 tsps Vanilla
2 tsps Baking Powder
2-3 C. Flour
Directions:
Preheat oven to 400 degrees F.
Mix first 5 ingredients together..
By hand, mix in just enough flour until
it feels like a nice moist dough..
Roll in 1/2" strips and cut into 2" long
pieces, form each piece into a bow..
Mix 1 egg yolk and 1 Tbsp milk and brush top
of bows, then dip or put sprinkles on top..
Bake 15 minutes or until done.
"Cherry Chocolate Chippers"
Ingredients:
1-1/4 C. Light Brown Sugar, firmly packed
3/4 C. Butter Flavored Crisco
1 tsp Vanilla Extract
1 tsp Almond Extract
1 Egg
1-3/4 C. Flour
1 tsp Salt
3/4 tsp Baking Soda
1 C. Semi-Sweet Chocolate Chips
1 C. Maraschino Cherries well drained,
coarsely chopped
Directions:
Preheat oven to 375 degrees F.
Place brown sugar, shortening, vanilla
and almond extract in a large bowl..
Beat at medium speed until well blended
Add egg; beat well
Combine flour, salt & baking soda..
Add to shortening mixture..
Beat at low speed just until blended..
Stir in chocolate chips & cherries..
Drop by rounded teaspoon onto
ungreased cookie sheet
Bake at 375 for 8 to 10 minutes..
Cool for 2 minutes on baking sheet,
then remove to cool completely..
"Kentucky Bourbon Cake"
aka.. Kentucky Pecan Cake
This is THE CAKE for people who don't like
fruitcake! Fantastic for the Holidays
as it makes a very large cake !
Ingredients:
2 C. Bourbon or Seagram's 7 Crown
1/2 lb Golden Raisins
1 lb Red Candied Cherries, halved
3 sticks Butter
1 lb Sugar
6 Eggs, separated
1 lb Light Brown Sugar
2 tsp Nutmeg, grated
1 tsp Baking Powder
5 C. Sifted Flour
1 lb Pecans, chopped
More Bourbon to Soak Cake
Directions:
Pour 2 cups bourbon or whiskey over raisins &
cherries Soak in covered container 48 hours
Before mixing in cake, drain well,
reserve bourbon..
Soften butter at room temperature &
cream until light..
Add granulated sugar, beat until fluffy..
Beat egg yolks until very light,
than add brown sugar..
Beat well to dissolve sugar..
In a very large bowl, combine 2 sugar
mixtures and blend well..
Mix nutmeg & baking powder with 4-1/2 cups
flour, Mix other 1/2 cup flour with nuts..
Add flour mixture alternately with bourbon
to sugar/butter/egg mixture, mixing well
after each addition..
Add soaked fruit, fold in..
Then the nuts & fold in..
Beat egg whites until stiff but not dry..
Fold into batter until evenly distributed
Pour in greased 10" tube pan lined with
greased brown grocery bag..
Place pan of water in bottom of oven..
Bake 4-5 hrs. at 275.
Watch baking time as ovens vary..
Test with toothpick about 2" from outer
edge of cake. May take longer than 5 hrs.
Remove from oven..
Allow to cool for 15 min. before turning out
When almost cool, sponge sides & inside hole
heavily with bourbon-saturated cheesecloth
Cover cake with this cloth, then in plastic wrap
Let set overnight & saturate again
Recover with plastic wrap & foil
Store for at least 2 weeks (a month preferred)
"Egg Nog"
Ingredients:
1 quart Milk (heated to warm)
6 Eggs, beaten
1/2 C. Sugar
1/4 tsp Salt
1 tsp Vanilla Extract
1/2 tsp Rum or Brandy Extract (optional)
1 C. Heavy Cream
Nutmeg
Directions:
Mix together first four ingredients and
reheat to 160 degrees, using a candy
thermometer to check temperature..
Add vanilla and other extract as desired
and cool by placing pan in bowl of ice cubes
and stirring until cooled..
Pour in a bowl which has 1 cup of
heavy cream which has been whipped..
Garnish with nutmeg sprinkled over..
"Egg Nog Pie"
Ingredients:
1 pkg Vanilla Pudding Mix (NOT Instant)
2 tsp Unflavored Gelatin
2 C. Egg Nog (Homemade or Commerical)
1/2 tsp Rum Extract (optional)
1 C. Whipping Cream
9" baked pie shell
Directions:
Combine pudding mix and gelatin in saucepan..
Blend in egg nog & cook on low heat, stirring
until thickened & bubbly Remove from heat and
stir in rum extract..
Chill in fridge, stirring frequently to prevent
a skin from forming on top**
Whip cream till stiff..
Beat egg nog mixture until smooth and fold
in whipped cream..
Pour into baked shell & chill several hours
until set..
Garnish with chocolate shavings,
whipped cream or nutmeg..
For chocolate Egg Nog Pie, substitute
chocolate pudding mix for vanilla..
**Hint**
To keep skin from forming without stirring,
after you have finished cooking, put a piece
of plastic wrap directly on the food.
The heavier plastic wraps work the best...
Makes 6-8 servings..
"Egg Nog Cookies"
Ingredients:
2 1/4 C. Flour
1 tsp Baking Powder
1/2 tsp ground Cinnamon
1/2 tsp ground Nutmeg
1 1/4 C. White Sugar
3/4 C. Salted Butter, softened
1/2 C. Eggnog (Homemade or Commerical)
1 tsp Pure Vanilla Extract
2 lg Egg Yolks
1 Tbsp ground Nutmeg
Directions:
Preheat oven to 300 degrees F.
Combine flour, baking powder, cinnamon,
and nutmeg. Mix well with wire whisk
and set aside..
Cream sugar and butter with electric mixer
until forms a grainy paste..
Add eggnog, vanilla, and egg yolks and beat
at medium speed until smooth..
Add flour mixture and beat at low speed
just until combined -- do not over mix!
Drop by rounded teaspoonfuls onto ungreased
cookie sheets -- 1 " apart...
Sprinkle lightly with nutmeg.
Bake for 23-25 minutes or until bottoms
turn light brown..
Cool, on flat surface immediately...
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