Jingle Bell Rock

Christmas Recipes

One of the best parts of Christmas is all the food. I can cook to my hearts content. All of the recipes here are tried and true winners. These are ones that I use every year and a few that are handed down to me.

Applets

Candied Cranberries

Chocolate Peanut Clusters

Divinity

Swedish Tea Ring

Applets

2 Tbs unflavored gelatin

1/2 c cold applesauce

3/4 c applesauce-room temp.

2 c sugar

1 c broken walnuts

1 Tbs vanilla

Soak gelatin in cold applesauce for ten minutes. Combine 3/4 cup applesauce with sugar and boil for ten minutes. Add gelatin and applesauce mixture and boil for about five to seven minutes more, stirring constantly so as not to burn it. Remove from heat and add walnuts and vanilla. May be colored as desired. Pour into slightly greased pan, 4x8. Set in refrigerator to cool. Cut into squares and roll in powdered sugar. Keep in a cool place.

Candied Cranberries

2 c large, firm cranberries

1 1/2 c sugar

Wash and drain cranberries. Spread in bottom of buttered baking dish. Sprinkle with sugar and cover tightly. Bake at 350^o for 1 hour. Let cranberries cool in syrup. Lift out onto waxed paper and sift a little sugar over berries. Let stand until all are dry and firm.

Chocolate Peanut Clusters

1 pkg. Chocolate pudding(not instant)

1/2 c evaporated milk

1 c small salted peanuts

1 c sugar

1 Tbs butter

Mix in a 1 1/2 quart sauce pan the chocolate pudding, sugar and butter. Cook and stir to a full all over boil. Lower heat and keep stirring while mixture boils slowly 6 minutes. Take off heat. Stir in all the peanuts all at once. Beat until candy starts to thicken. Drop by teaspoonfuls onto waxed paper. 24 clusters.

Divinity

3 c sugar

3/4 c white karo syrup

3/4 c water

2 egg whites

1 tsp vanilla

Chopped walnuts

Cook sugar, syrup and water to hard crack stage. Add slowly to stiffly beaten egg whites while beating with electric beaters. Add vanilla and nuts; beat by hand until it starts to set up and then drop by teaspoonfuls onto buttered pan.

Swedish Tea Ring

1 Tbsp. yeast
1/2 c warm water
2 c lukewarm buttermilk
2 beaten eggs
1/2 sugar
6 tsp. shortening
1 1/2 tsp. salt
1/2 tsp. baking soda
3 tsp. baking powder
6 c flour
1 1-2 pt jar of mincemeat

Dissolve yeast in warm water. Mix lukewarm buttermilk, eggs, sugar and shortening. In a separate bowl, mix the salt, baking soda, baking powder and flour together, Add yeast mixture to the flour mixture. Knead and rise. Roll out into a rectangle shape like for cinnamon rolls and spread on mincemeat filling. Roll up jelly-roll fashion and bring the two ends around and seal together to form a circle. Let rise on greased cookie sheet till fat and plump(about 1/2 hour). Make cross slits in the ring from about 1 inch from the center of the ring to the outside cutting all the way through. Lay the slices down at an angle so that the filling shows.
Bake at 350 degrees for 30 - 35 minutes. Drizzle with icing and serve.

Icing:
1 well beaten egg white blended with 1 1/2 c sifted powdered sugar and beat until smooth and glossy.

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