Plantation Cake
'Our Daily Bread', Providence Baptist Church, Jayess, MS
1 Duncan Hines Butter Flavor yellow cake mix
4 eggs
1 (8-oz.) carton sour cream
3/4 cup cooking oil
1 cup sugar
1 medium can coconut
1 cup chopped pecans
Mix all ingredients well. Pour into a greased and floured tube or Bundt pan.
Bake at 325 degrees for about 1 hour and 20 minutes.
from the April 2006 issue of Today in Mississippi
Mississippi Cooks: Featured Cookbook
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Friday, November 23, 2012
Tuesday, November 20, 2012
[CHRISTMAS-RECIPE] Pumpkin Muffins
Pumpkin Muffins
1 1/4 cups vegetable oil
3 2/3 cups sugar
5 eggs
4 1/4 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 1/3 cups water
3 1/4 cups canned pumpkin
Using an electric mixer, beat oil, sugar, and eggs until smooth.
Combine dry ingredients. Combine water and pumpkin.
Alternately add dry ingredients and water/pumpkin mixture to eggmixture.
Spray standard-sized muffin cups with vegetable spray coating or
insertpaper liners. Fill muffin cups three-fourths full.
Bake in 350 degree oven 20 to 25 minutes or until top of muffins spring
back when pressed gently with finger.
Makes 24 muffins
~ Shar ~
Life is unsure, always eat your dessert first. ~Anon
[Non-text portions of this message have been removed]
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1 1/4 cups vegetable oil
3 2/3 cups sugar
5 eggs
4 1/4 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 1/3 cups water
3 1/4 cups canned pumpkin
Using an electric mixer, beat oil, sugar, and eggs until smooth.
Combine dry ingredients. Combine water and pumpkin.
Alternately add dry ingredients and water/pumpkin mixture to eggmixture.
Spray standard-sized muffin cups with vegetable spray coating or
insertpaper liners. Fill muffin cups three-fourths full.
Bake in 350 degree oven 20 to 25 minutes or until top of muffins spring
back when pressed gently with finger.
Makes 24 muffins
~ Shar ~
Life is unsure, always eat your dessert first. ~Anon
[Non-text portions of this message have been removed]
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[CHRISTMAS-RECIPE] Bacon cheddar Muffins
Bacon cheddar Muffins
Yield 12
2 cups biscuit baking mix
2/3 cup milk
1/4 cup vegetable oil
1 egg
1 cup finely shredded Cheddar cheese
8 slices bacon -- cooked and crumbled
In a bowl, combine baking mix, milk, oil, and egg just until moistened.
Fold in cheese and bacon.
Fill greased muffin tins three fourths full.
Bake at 375° for 20 minutes or until golden brown.
Cool for 10 minutes, remove from pan to wire rack.
~ Shar ~
Life is unsure, always eat your dessert first. ~Anon
[Non-text portions of this message have been removed]
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Yield 12
2 cups biscuit baking mix
2/3 cup milk
1/4 cup vegetable oil
1 egg
1 cup finely shredded Cheddar cheese
8 slices bacon -- cooked and crumbled
In a bowl, combine baking mix, milk, oil, and egg just until moistened.
Fold in cheese and bacon.
Fill greased muffin tins three fourths full.
Bake at 375° for 20 minutes or until golden brown.
Cool for 10 minutes, remove from pan to wire rack.
~ Shar ~
Life is unsure, always eat your dessert first. ~Anon
[Non-text portions of this message have been removed]
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[CHRISTMAS-RECIPE] Honey Apple Spice Muffins
Honey Apple Spice Muffins
Source: Shape Magazine
Yield: Makes 12 muffins
Ingredients:
½ baking apple, cored, peeled and halved
1 cup (250 mL) granulated sugar
½ cup (125 mL) cold shortening or unsalted butter, cut into chunks
2 eggs
¾ cup (175 mL) milk
3 tbsp (45 mL) liquid honey
1 tsp (5 mL) vanilla
2½ cups (625 mL) cake flour
1 tbsp (15 mL) baking powder
½ tsp (2 mL) salt
½ tsp (2 mL) ground cinnamon
¼ tsp (1 mL) freshly ground nutmeg
Equipment:
One 12-cup muffin tin, sprayed with nonstick spray
Directions:
Preheat oven to 375°F (190°C).
1. In work bowl fitted with metal blade, process apple until coarsely
chopped, about 20 seconds. Transfer to a bowl. Set aside.
2. In same work bowl fitted with metal blade, process sugar and shortening
until smooth, about 30 seconds. With the motor running, add eggs, milk,
honey and vanilla through the feed tube. Remove lid and add cake flour,
baking powder, salt, cinnamon and nutmeg. Cover and pulse just until
incorporated, about 10 times. Add apple chunks and pulse until mixed, about 5 times.
3. Divide batter evenly into prepared muffin tin. Bake in preheated oven
until a toothpick inserted in center comes out clean, 18 to 22 minutes. Let
cool in tin on a wire rack for 15 minutes. Transfer to rack to cool
completely.
Variation: Add ½ cup (125 mL) chopped walnuts to the batter with apple.
Notes:I like to dust the tops of the muffins with a little sugar and
cinnamon prior to baking.
Freeze cooled muffins in a resealable plastic bag for up to 30 days.
Nutrition Information
Amount per serving
Nutritional information based on 6 servings.
Calories: 278kcal (14%)
Calcium: 98mg (10%)
Vitamin C: 0mg (1%)
Vitamin A: 84mcg RAE (3%)
Potassium: 74mg
Magnesium: 8mg
Protein: 4g
Sugar: 23g
Fiber: 1g
Total Carbohydrate: 45g
Cholesterol: 57mg (19%)
Sodium: 239mg (10%)
Saturated Fat: 5g (27%)
Fat: 9g (14%)
Iron: 2mg (13%)
~ Shar ~
Life is unsure, always eat your dessert first. ~Anon
[Non-text portions of this message have been removed]
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Source: Shape Magazine
Yield: Makes 12 muffins
Ingredients:
½ baking apple, cored, peeled and halved
1 cup (250 mL) granulated sugar
½ cup (125 mL) cold shortening or unsalted butter, cut into chunks
2 eggs
¾ cup (175 mL) milk
3 tbsp (45 mL) liquid honey
1 tsp (5 mL) vanilla
2½ cups (625 mL) cake flour
1 tbsp (15 mL) baking powder
½ tsp (2 mL) salt
½ tsp (2 mL) ground cinnamon
¼ tsp (1 mL) freshly ground nutmeg
Equipment:
One 12-cup muffin tin, sprayed with nonstick spray
Directions:
Preheat oven to 375°F (190°C).
1. In work bowl fitted with metal blade, process apple until coarsely
chopped, about 20 seconds. Transfer to a bowl. Set aside.
2. In same work bowl fitted with metal blade, process sugar and shortening
until smooth, about 30 seconds. With the motor running, add eggs, milk,
honey and vanilla through the feed tube. Remove lid and add cake flour,
baking powder, salt, cinnamon and nutmeg. Cover and pulse just until
incorporated, about 10 times. Add apple chunks and pulse until mixed, about 5 times.
3. Divide batter evenly into prepared muffin tin. Bake in preheated oven
until a toothpick inserted in center comes out clean, 18 to 22 minutes. Let
cool in tin on a wire rack for 15 minutes. Transfer to rack to cool
completely.
Variation: Add ½ cup (125 mL) chopped walnuts to the batter with apple.
Notes:I like to dust the tops of the muffins with a little sugar and
cinnamon prior to baking.
Freeze cooled muffins in a resealable plastic bag for up to 30 days.
Nutrition Information
Amount per serving
Nutritional information based on 6 servings.
Calories: 278kcal (14%)
Calcium: 98mg (10%)
Vitamin C: 0mg (1%)
Vitamin A: 84mcg RAE (3%)
Potassium: 74mg
Magnesium: 8mg
Protein: 4g
Sugar: 23g
Fiber: 1g
Total Carbohydrate: 45g
Cholesterol: 57mg (19%)
Sodium: 239mg (10%)
Saturated Fat: 5g (27%)
Fat: 9g (14%)
Iron: 2mg (13%)
~ Shar ~
Life is unsure, always eat your dessert first. ~Anon
[Non-text portions of this message have been removed]
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Saturday, November 17, 2012
[CHRISTMAS-RECIPE] Raspberry Fudge Balls
Raspberry Fudge Balls
Source: Unknown
8 oz. cream cheese, softened
6 oz. chocolate chips, melted
3/4 C. vanilla wafer cookie crumbs
1/4 C. raspberry preserves, seedless
1/3 C. almonds, finely chopped
Combine cream cheese and chocolate. Mix until well blended. Stir in crumbs and preserves. Shape into 1 inch balls and roll in chopped almonds. Chill several hours. Makes 30 balls.
[Non-text portions of this message have been removed]
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Source: Unknown
8 oz. cream cheese, softened
6 oz. chocolate chips, melted
3/4 C. vanilla wafer cookie crumbs
1/4 C. raspberry preserves, seedless
1/3 C. almonds, finely chopped
Combine cream cheese and chocolate. Mix until well blended. Stir in crumbs and preserves. Shape into 1 inch balls and roll in chopped almonds. Chill several hours. Makes 30 balls.
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[CHRISTMAS-RECIPE] Rocky Road M&M Fudge
Rocky Road M&M Fudge
Source: Unknown
3 C. mini marshmallows
14 oz. chocolate
M&Ms-as many as you want
Melt chocolate, then fold in marshmallows. Pour into flat pan. Sprinkle M&M's on top. Refrigerate for 1 hour; cut into squares, then serve.
[Non-text portions of this message have been removed]
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Source: Unknown
3 C. mini marshmallows
14 oz. chocolate
M&Ms-as many as you want
Melt chocolate, then fold in marshmallows. Pour into flat pan. Sprinkle M&M's on top. Refrigerate for 1 hour; cut into squares, then serve.
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Thursday, November 15, 2012
[CHRISTMAS-RECIPE] Fwd: Coffee, Cardamom, and Orange Caramel Lollipops
Coffee, Cardamom, and Orange Caramel Lollipops
Ingredients
• 1 cup sugar
• 1 cup cream
• 3 oz. dark chocolate
• 2 oz. milk chocolate
• 1 cup ground coffee
• 1 tsp vanilla
• 1 tsp cardamom powder
• orange zest
• additional chocolate for dipping
• lollipop sticks
Directions
1. Lightly heat up the cream with vanilla.
2. Place sugar in a medium size pot with a very small amount of water,
just to make it the consistency of wet sand.
3. Cook without stirring until the sugar turns into a dark amber caramel.
4. Then pour the hot cream into the caramel little by little.
5. Bring the caramel mixture to a boil and cook to about 240 degrees
Fahrenheit.
6. Pour onto the chopped chocolate, add butter and vigorously mix until
shiny texture.
7. Add coffee, orange zest, and cardamom and immediately pour in a baking
pan, let harden for 3 hours in the refrigerator.
8. Cut circles with a cutter (or pillbox container) and stick in lollipop
sticks.
9. Melt chocolate and dip lollipops in to coat and decorate with spices
and nuts.
Source: LiveWellNetwork.com & Cacao and Cardamon.
~ Shar ~
Life is unsure, always eat your dessert first. ~Anon
[Non-text portions of this message have been removed]
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Ingredients
• 1 cup sugar
• 1 cup cream
• 3 oz. dark chocolate
• 2 oz. milk chocolate
• 1 cup ground coffee
• 1 tsp vanilla
• 1 tsp cardamom powder
• orange zest
• additional chocolate for dipping
• lollipop sticks
Directions
1. Lightly heat up the cream with vanilla.
2. Place sugar in a medium size pot with a very small amount of water,
just to make it the consistency of wet sand.
3. Cook without stirring until the sugar turns into a dark amber caramel.
4. Then pour the hot cream into the caramel little by little.
5. Bring the caramel mixture to a boil and cook to about 240 degrees
Fahrenheit.
6. Pour onto the chopped chocolate, add butter and vigorously mix until
shiny texture.
7. Add coffee, orange zest, and cardamom and immediately pour in a baking
pan, let harden for 3 hours in the refrigerator.
8. Cut circles with a cutter (or pillbox container) and stick in lollipop
sticks.
9. Melt chocolate and dip lollipops in to coat and decorate with spices
and nuts.
Source: LiveWellNetwork.com & Cacao and Cardamon.
~ Shar ~
Life is unsure, always eat your dessert first. ~Anon
[Non-text portions of this message have been removed]
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[CHRISTMAS-RECIPE] Fwd: Lemon Grass Coconut Truffles
Lemon Grass Coconut Truffles
Ingredients
•6 1/4 oz milk chocolate, chopped
• 3 1/2 tablespoons heavy cream
• 2 tablespoons coconut milk
• 1 thick stalk fresh lemongrass
• 1 teaspoon light corn syrup
• 1 ½
• teaspoons salted butter, soft but not melted
• extra chocolate for coating of truffles
• shredded coconut
• sprinkles
• nuts
• confectioner's sugar
• cocoa powder
Directions
1. Combine heavy cream, coconut milk, lemongrass, in a saucepan and boil.
Take the pot off the heat, cover and steep for 15 minutes.
2. Place the saucepan back on the stove and add the corn syrup. Cook over
medium-high heat and once the mixture reaches a rolling boil, pour through
a fine mesh sieve directly over the chocolate.
3. Let the cream and chocolate sit for a minute and then slowly
incorporate all the ingredients working from the center outwards.
4. Once the ganache has cooled to around 95 degrees Fahrenheit, add the
butter and stir well.
5. Let the ganache sit for about an hour till it become firm enough to
scoop into round balls.
6. To finish the truffles off, roll each truffle in some chocolate and
coat with shredded coconut, or any other toppings you please!
Source: LiveWellNetwork.com & Cacao and Cardamon.
~ Shar ~
Life is unsure, always eat your dessert first. ~Anon
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Ingredients
•6 1/4 oz milk chocolate, chopped
• 3 1/2 tablespoons heavy cream
• 2 tablespoons coconut milk
• 1 thick stalk fresh lemongrass
• 1 teaspoon light corn syrup
• 1 ½
• teaspoons salted butter, soft but not melted
• extra chocolate for coating of truffles
• shredded coconut
• sprinkles
• nuts
• confectioner's sugar
• cocoa powder
Directions
1. Combine heavy cream, coconut milk, lemongrass, in a saucepan and boil.
Take the pot off the heat, cover and steep for 15 minutes.
2. Place the saucepan back on the stove and add the corn syrup. Cook over
medium-high heat and once the mixture reaches a rolling boil, pour through
a fine mesh sieve directly over the chocolate.
3. Let the cream and chocolate sit for a minute and then slowly
incorporate all the ingredients working from the center outwards.
4. Once the ganache has cooled to around 95 degrees Fahrenheit, add the
butter and stir well.
5. Let the ganache sit for about an hour till it become firm enough to
scoop into round balls.
6. To finish the truffles off, roll each truffle in some chocolate and
coat with shredded coconut, or any other toppings you please!
Source: LiveWellNetwork.com & Cacao and Cardamon.
~ Shar ~
Life is unsure, always eat your dessert first. ~Anon
[Non-text portions of this message have been removed]
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[CHRISTMAS-RECIPE] Fwd: Turtles
Turtles
Ingredients Print Recipe
• 1 1/2 cup butter
• 3 1/2 cup brown sugar
• 1 1/2 cup corn syrup, light
• 1 1/2 condensed milk
• 2 teaspoons vanilla
• 1 lb pecans
• 1 lb cashews
• 1/2 lb chocolate
Directions
1. In a saucepan, first melt the butter.
2. Then incorporate the sugar, still until the sugar has dissolved.
3. Then add corn syrup, followed by condensed milk.
4. Continuing stirring over medium heat until around 245 degrees
Fahrenheit.
5. Remove from heat and add vanilla, set aside.
6. While the caramel cools, arrange the pecans and cashews in the shape of
a turtle, with about five nuts per cluster.
7. Use a spoon to pour the caramel on the nut clusters.
8. Melt the chocolate and pour the chocolate on top of the caramel.
Source: LiveWellNetwork.com & Cacao and Cardamon.
~ Shar ~
Life is unsure, always eat your dessert first. ~Anon
[Non-text portions of this message have been removed]
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Ingredients Print Recipe
• 1 1/2 cup butter
• 3 1/2 cup brown sugar
• 1 1/2 cup corn syrup, light
• 1 1/2 condensed milk
• 2 teaspoons vanilla
• 1 lb pecans
• 1 lb cashews
• 1/2 lb chocolate
Directions
1. In a saucepan, first melt the butter.
2. Then incorporate the sugar, still until the sugar has dissolved.
3. Then add corn syrup, followed by condensed milk.
4. Continuing stirring over medium heat until around 245 degrees
Fahrenheit.
5. Remove from heat and add vanilla, set aside.
6. While the caramel cools, arrange the pecans and cashews in the shape of
a turtle, with about five nuts per cluster.
7. Use a spoon to pour the caramel on the nut clusters.
8. Melt the chocolate and pour the chocolate on top of the caramel.
Source: LiveWellNetwork.com & Cacao and Cardamon.
~ Shar ~
Life is unsure, always eat your dessert first. ~Anon
[Non-text portions of this message have been removed]
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[CHRISTMAS-RECIPE] Fwd: Mendiants (Candy)
Mendiants
Ingredients
1 lb of chocolate of your choice
Nuts (cashews, hazelnuts, pistachios, almonds, macadamia nuts, etc.)
Dried Fruit (apricots, cranberries, sour cherries, figs, etc.)
Other (crystallized ginger, rose petals, fluer de sel, etc.)
Directions
1. Pipe chocolate on parchment paper in circles.
2. Use any toppings, fruits, and nuts you have laying around the house and
create designs and combination on the chocolate disks.
Source: LiveWellNetwork.com & Cacao and Cardamon.
~ Shar ~
Life is unsure, always eat your dessert first. ~Anon
[Non-text portions of this message have been removed]
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Ingredients
1 lb of chocolate of your choice
Nuts (cashews, hazelnuts, pistachios, almonds, macadamia nuts, etc.)
Dried Fruit (apricots, cranberries, sour cherries, figs, etc.)
Other (crystallized ginger, rose petals, fluer de sel, etc.)
Directions
1. Pipe chocolate on parchment paper in circles.
2. Use any toppings, fruits, and nuts you have laying around the house and
create designs and combination on the chocolate disks.
Source: LiveWellNetwork.com & Cacao and Cardamon.
~ Shar ~
Life is unsure, always eat your dessert first. ~Anon
[Non-text portions of this message have been removed]
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[CHRISTMAS-RECIPE] Fwd: How To Make Candy - Link Included
_http://livewellnetwork.com/Deals/episodes/DIY-Candy/8852917_
(http://livewellnetwork.com/Deals/episodes/DIY-Candy/8852917)
I watch the LiveWellNetwork for an hour in the am and today they had a
segment on making candy. I thought you'd like the video link as it looks
really easy! You can make candy for Christmas gifts. What gal wouldn't like home
made turtles or other chocolate creation? There are links for the recipes
too. I'm going to post those for you, but you can use their links if you
prefer.
I don't usually give links, but rather post the whole recipe. But I did
think you might like the link so you can check it out further and see how
easy it is.
Do any of you make candy for Christmas gifts?
~ Shar ~
Life is unsure, always eat your dessert first. ~Anon
[Non-text portions of this message have been removed]
------------------------------------
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(http://livewellnetwork.com/Deals/episodes/DIY-Candy/8852917)
I watch the LiveWellNetwork for an hour in the am and today they had a
segment on making candy. I thought you'd like the video link as it looks
really easy! You can make candy for Christmas gifts. What gal wouldn't like home
made turtles or other chocolate creation? There are links for the recipes
too. I'm going to post those for you, but you can use their links if you
prefer.
I don't usually give links, but rather post the whole recipe. But I did
think you might like the link so you can check it out further and see how
easy it is.
Do any of you make candy for Christmas gifts?
~ Shar ~
Life is unsure, always eat your dessert first. ~Anon
[Non-text portions of this message have been removed]
------------------------------------
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Sunday, November 4, 2012
[CHRISTMAS-RECIPE] Honeyed Pear Ambrosia
Honeyed Pear Ambrosia
Two 16 ounce cans of pear halves, juice pack
One 11 ounce can of mandarin orange sections, drained
1/4 cup of sliced maraschino cherries
2 tablespoons of honey
2 tablespoons of lime juice
2 tablespoons of shredded coconut, toasted
Drain the pears and reserve the juice.
In a compote drained pears, mandarin orange
sections, and maraschino cherries.
Combine the reserved pear juice, honey, and
lime juice.
Pour over fruit and stir carefully.
Chill thoroughly, about 2 hours.
Before serving, sprinkle toasted coconut
over the top.
Serves 6
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Two 16 ounce cans of pear halves, juice pack
One 11 ounce can of mandarin orange sections, drained
1/4 cup of sliced maraschino cherries
2 tablespoons of honey
2 tablespoons of lime juice
2 tablespoons of shredded coconut, toasted
Drain the pears and reserve the juice.
In a compote drained pears, mandarin orange
sections, and maraschino cherries.
Combine the reserved pear juice, honey, and
lime juice.
Pour over fruit and stir carefully.
Chill thoroughly, about 2 hours.
Before serving, sprinkle toasted coconut
over the top.
Serves 6
------------------------------------
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Friday, November 2, 2012
[CHRISTMAS-RECIPE] Bill's Wine Bar Nuts
Bill's Wine Bar Nuts
Makes: 6 cups
This recipe is from Great Host Leslie Hasenbush.
Ingredients:
2 cups pecan halves
2 cups walnut halves
2 cups whole raw almonds
¼ cup maple syrup
2 tablespoons extra-virgin olive oil
¼ teaspoon cayenne pepper
1 ½ teaspoons finely chopped fresh rosemary
1 ½ teaspoon finely chopped fresh sage
1 ½ teaspoons finely chopped fresh savory
1 ½ teaspoons finely chopped fresh thyme
Salt and freshly ground black pepper to taste
Preparation:
Preheat oven to 350 degrees.
In large bowl, toss together nuts, syrup, oil and all of the spices except salt and pepper.
Spread on foil-lined baking sheet and bake in preheated oven 15 minutes, stirring occasionally, until browned. Season to taste with salt and pepper. Toss frequently until cooled.
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Makes: 6 cups
This recipe is from Great Host Leslie Hasenbush.
Ingredients:
2 cups pecan halves
2 cups walnut halves
2 cups whole raw almonds
¼ cup maple syrup
2 tablespoons extra-virgin olive oil
¼ teaspoon cayenne pepper
1 ½ teaspoons finely chopped fresh rosemary
1 ½ teaspoon finely chopped fresh sage
1 ½ teaspoons finely chopped fresh savory
1 ½ teaspoons finely chopped fresh thyme
Salt and freshly ground black pepper to taste
Preparation:
Preheat oven to 350 degrees.
In large bowl, toss together nuts, syrup, oil and all of the spices except salt and pepper.
Spread on foil-lined baking sheet and bake in preheated oven 15 minutes, stirring occasionally, until browned. Season to taste with salt and pepper. Toss frequently until cooled.
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[CHRISTMAS-RECIPE] Cherry Nut Bells
Cherry Nut Bells
Makes: 8 ½ dozen
Laura Kapp of Mequon entered this attractive
cookie, which is from the old Wisconsin Electric
Co. cookie books. However, "I've never seen it on
any other holiday cookie plate beyond my mom's,
my sister's and mine," Kapp wrote. It's a putzy
recipe but worth it, she wrote.
Ingredients:
1 cup (2 sticks) butter, room temperature
1 ¼ cups packed brown sugar
¼ cup dark corn syrup
1 egg
1 tablespoon heavy whipping cream
3 cups flour
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon ground cinnamon
Nut Filling (see recipe)
Candied cherry pieces
Nut filling:
1/3 cup packed brown sugar
3 tablespoons maraschino cherry juice
1 tablespoon butter
1 ½ cups finely chopped pecans
Preparation:
In bowl, cream butter. Add sugar and syrup
gradually. Beat in egg and cream. Blend in dry
ingredients. Cover and chill.
Make Nut Filling.
Preheat oven to 350 degrees.
Roll out dough on lightly floured surface to 1/8-inch
thickness. Cut out circles with 2-inch round cookie
cutter. Place on ungreased cookie sheets. Place ½
teaspoonful of filling in center of each round.
Shape into a bell by folding sides of dough over to
meet over the filling. Pinch sides together. Place a
piece of candied cherry at the open end of each
bell for a clapper.
Bake in preheated oven 10 to 15 minutes.
Nut filling:
In bowl, combine all ingredients.
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Makes: 8 ½ dozen
Laura Kapp of Mequon entered this attractive
cookie, which is from the old Wisconsin Electric
Co. cookie books. However, "I've never seen it on
any other holiday cookie plate beyond my mom's,
my sister's and mine," Kapp wrote. It's a putzy
recipe but worth it, she wrote.
Ingredients:
1 cup (2 sticks) butter, room temperature
1 ¼ cups packed brown sugar
¼ cup dark corn syrup
1 egg
1 tablespoon heavy whipping cream
3 cups flour
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon ground cinnamon
Nut Filling (see recipe)
Candied cherry pieces
Nut filling:
1/3 cup packed brown sugar
3 tablespoons maraschino cherry juice
1 tablespoon butter
1 ½ cups finely chopped pecans
Preparation:
In bowl, cream butter. Add sugar and syrup
gradually. Beat in egg and cream. Blend in dry
ingredients. Cover and chill.
Make Nut Filling.
Preheat oven to 350 degrees.
Roll out dough on lightly floured surface to 1/8-inch
thickness. Cut out circles with 2-inch round cookie
cutter. Place on ungreased cookie sheets. Place ½
teaspoonful of filling in center of each round.
Shape into a bell by folding sides of dough over to
meet over the filling. Pinch sides together. Place a
piece of candied cherry at the open end of each
bell for a clapper.
Bake in preheated oven 10 to 15 minutes.
Nut filling:
In bowl, combine all ingredients.
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[CHRISTMAS-RECIPE] Leane's Brazil Nut Fudge
Leane's Brazil Nut Fudge
Makes: 5 pounds
Ingredients:
15 ounces plain Hershey's chocolate bars, broken
into small pieces
2 squares (1 ounce each) unsweetened chocolate
1 package (12 ounces) chocolate chips
1 ½ jars (about 10 ounces total) marshmallow
cream
1 ½ teaspoon salt
4 ½ cups sugar
1 can (12 ounces) evaporated milk
1 cup chopped Brazil nuts (see note)
1 teaspoon vanilla extract
Preparation:
Butter a 13-by-9-inch pan. Set aside.
In large bowl, combine broken chocolate bars,
chocolate squares and chips. Add marshmallow
cream and salt. Set aside.
In a very large pan bring sugar and milk to a full
rolling boil. Cook 4 ½ minutes, stirring constantly.
Pour half of the hot sugar mixture over chocolate
mixture and mix well. Add remaining hot mixture
and mix until smooth.
Add nuts and vanilla and then pour into buttered
pan. Cool and cut into squares.
Notes: This fudge freezes well. Although it's called
Brazil nut fudge, walnuts can be used or nuts can
be omitted.
[Non-text portions of this message have been removed]
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Makes: 5 pounds
Ingredients:
15 ounces plain Hershey's chocolate bars, broken
into small pieces
2 squares (1 ounce each) unsweetened chocolate
1 package (12 ounces) chocolate chips
1 ½ jars (about 10 ounces total) marshmallow
cream
1 ½ teaspoon salt
4 ½ cups sugar
1 can (12 ounces) evaporated milk
1 cup chopped Brazil nuts (see note)
1 teaspoon vanilla extract
Preparation:
Butter a 13-by-9-inch pan. Set aside.
In large bowl, combine broken chocolate bars,
chocolate squares and chips. Add marshmallow
cream and salt. Set aside.
In a very large pan bring sugar and milk to a full
rolling boil. Cook 4 ½ minutes, stirring constantly.
Pour half of the hot sugar mixture over chocolate
mixture and mix well. Add remaining hot mixture
and mix until smooth.
Add nuts and vanilla and then pour into buttered
pan. Cool and cut into squares.
Notes: This fudge freezes well. Although it's called
Brazil nut fudge, walnuts can be used or nuts can
be omitted.
[Non-text portions of this message have been removed]
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[CHRISTMAS-RECIPE] Sweet and Savory Spiced Nuts
Sweet and Savory Spiced Nuts
Makes: 4 cups
Delicious appetizers for a Christmas Eve buffet
include Sweet and Savory Spiced Nuts, which can
be made days ahead.
Ingredients:
3 tablespoons sugar
½ teaspoon paprika
½ teaspoon coriander
1 teaspoon cinnamon
½ teaspoon cumin
Pinch of cloves
¾ teaspoon salt
1 egg white
4 cups nuts (mix of pecans, walnuts and blanched
hazelnuts)
Preparation:
Preheat oven to 350 degrees. Spray sheet pan with
cooking spray. In a small bowl, whisk together
sugar, spices and salt. Set aside. In large bowl,
whisk egg white until frothy. Stir in nuts. Add spice
mix. Toss to coat. Spread in single layer on
prepared cookie sheet.
Bake, stirring once or twice, until dry and toasted,
about 20 minutes. Loosen from pan and cool
completely. Store up to 1 week at room
temperature.
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Makes: 4 cups
Delicious appetizers for a Christmas Eve buffet
include Sweet and Savory Spiced Nuts, which can
be made days ahead.
Ingredients:
3 tablespoons sugar
½ teaspoon paprika
½ teaspoon coriander
1 teaspoon cinnamon
½ teaspoon cumin
Pinch of cloves
¾ teaspoon salt
1 egg white
4 cups nuts (mix of pecans, walnuts and blanched
hazelnuts)
Preparation:
Preheat oven to 350 degrees. Spray sheet pan with
cooking spray. In a small bowl, whisk together
sugar, spices and salt. Set aside. In large bowl,
whisk egg white until frothy. Stir in nuts. Add spice
mix. Toss to coat. Spread in single layer on
prepared cookie sheet.
Bake, stirring once or twice, until dry and toasted,
about 20 minutes. Loosen from pan and cool
completely. Store up to 1 week at room
temperature.
[Non-text portions of this message have been removed]
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[CHRISTMAS-RECIPE] Peanut Butter Frosting
Peanut Butter Frosting
"Feeding the Faithful", Cursillo Movement of South Mississippi
1 cup butter, softened
1 cup creamy peanut butter
4 cups powdered sugar, divided
1/4 cup milk
2 tsp. vanilla
Cream butter and peanut butter together. Add half the powdered sugar and blend. Blend in milk and vanilla. Add remaining powdered sugar. Stir until smooth and well blended. This is really good on chocolate cake.
from the Feb. 2012 issue of Today in Mississippi
Mississippi Cooks: Featured Cookbook
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"Feeding the Faithful", Cursillo Movement of South Mississippi
1 cup butter, softened
1 cup creamy peanut butter
4 cups powdered sugar, divided
1/4 cup milk
2 tsp. vanilla
Cream butter and peanut butter together. Add half the powdered sugar and blend. Blend in milk and vanilla. Add remaining powdered sugar. Stir until smooth and well blended. This is really good on chocolate cake.
from the Feb. 2012 issue of Today in Mississippi
Mississippi Cooks: Featured Cookbook
------------------------------------
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