Christmas Goodies My daughters and I love to fill the house with the smells of cookies and candy we made at Christmas time. Soon after Thanksgiving we start so that by the time school breaks for vacation we have lots of goodies for all the teachers. Of course my husband has to take trays full into work. It's a lot of work and I could buy most of the things I make, but it's so special to do it yourself. Of course working women don't always have the time. When I worked we didn't make quit as much but some things had to get done. Just wouldn't have been the holidays without them. So grab a cup of coffee or hot chocolate and browse my favorite holiday recipes. Take what you'd like, it's much better to share them with others. Enjoy... Carmel Crunch 1 1/3 cups sugar 1 cup butter or margarine 1/2 cup light corn syrup (Karo Syrup) 1 teaspoon vanilla 8 cups popped corn 1 cup pecan halves, toasted 1 cup whole unblanched almonds, toasted Butter a shallow baking pan. (jelly roll or cookie sheet) Spread popped corn on pan with the nuts on top. In saucepan combine sugar, butter, and corn syrup. Bring to a boil over medium heat. Continue boiling till mixture turns a light caramel color. Watch it closely or it will burn! Remove mixture from heat and stir in vanilla. Pour slowly and evenly over popped corn and nuts. Separate into clusters with two forks or break apart after cooled. Store in tightly closed bag or container. Makes about 2 pounds. Great during the holidays. Peanut Brittle 2 cups sugar 1 cup light corn syrup 1 cup water 2 cups raw Spanish peanuts 1/2 teaspoon salt 1 tablespoon butter 1 teaspoon baking soda Heat and stir sugar and water in heavy 3-quart saucepan till sugar dissolves. Cook over medium heat to soft ball stage (234 deg). Add nuts and 1/2 teaspoon salt. Cook to hard crack stage (305 deg), stirring often, but don't leave. Once you add the nuts it will burn very easily if the fire is too hot or you don't stir enough. Remove from heat. Quickly stir in butter and soda. Pour at once onto 2 well buttered cookie sheets or jellyroll pans, spreading with spoon. If desired, cool slightly and pull with forks to stretch thin. Break up when cold. Makes about 1 1/2 pounds. Bourbon Balls *Caution* These are definitely not for anyone who doesn't drink. Watch the kids too! 1 package (12 oz.) vanilla wafers, finely crushed (ab. 3 cups) 1 cup confectioners sugar 1 cup finely chopped pecans 1/4 cup light corn syrup 2 tablespoons unsweetened cocoa 1/2 cup bourbon 1/2 sugar (I prefer to roll them in powdered sugar) In large bowl, thoroughly mix all ingredients except granulated sugar (or extra powdered sugar). Shape into 1-inch balls: roll in sugar of choice. Store in tightly covered container for at least 3 days before serving to allow flavors to mellow. Keeps up to 2 weeks. Do not freeze. Makes about 3 1/2 dozen balls. Kraft Fantasy Fudge 3/4 cup (1 1/2 sticks) butter or margarine 3 cups sugar 1 can (5oz.) evaporated milk (2/3 cups) 1 pkg. (12 oz.) Semi-sweet chocolate chips 1 jar (7 0z.) marshmallow creme 1 cup chopped nuts (optional) 1 teaspoon vanilla Lightly grease a 13x9-inch pan. Mix butter, sugar, and milk in heavy 2 1/2 to 3 quart saucepan; bring to full rolling boil on medium heat, stirring constantly. Continue boiling 5 minutes on medium heat or until candy thermometer reaches 234 deg; stirring constantly to prevent scorching. Remove from heat. Gradually add in chips until melted. Add remaining ingredients; mix well. Pour into prepared pan. Cool at room temperature; cut into squares. *DO NOT substitute sweetened condensed milk for evaporated milk.* I made this recipe for about 10 years without a candy thermometer and it never failed. When I finally got a thermometer I used it once and said forget it! Pecan Pie Squares Crust: 3 cups all-purpose flour 1/4 cup plus 2 tablespoons sugar 3/4 cup butter or margarine, softened 3/4 teaspoon salt Heat oven to 350 deg. Grease a jellyroll pan, 15 1/2 x 10 1/2 x 1-inch. Beat flour, sugar, butter and salt in large bowl on medium speed until crumbly (mixture will be dry). Press firmly in pan. Bake until light golden brown, about 20 minutes. Prepare filling. Pour over baked layer; spread evenly. Bake until Filling is set, about 25 minutes, cool. Cut into 1 1/2-inch squares. 70 squares. Filling 4 eggs, slightly beaten 1 1/2 cups sugar 1 1/2 cups Karo light or dark syrup 3 tablespoons butter or margarine, melted 1 1/2 teaspoons vanilla 2 1/2 cups chopped pecans Mix all ingredients except pecans until well blended. Stir in pecans. Or you can use a mini muffin pan to make this recipe. Place a small piece of the crust mixture into muffin cups to make a thin crust, press up the sides. Bake for about 8-10 minute watching to make sure you don't over bake. Add filling and cook about 10 more minutes or until set. Watch the first batch to gauge baking time fore each. Great for a brunch, cookie exchange or to put out for company. Return to My Merry Christmas Page This page created on November 24, 1997 Background by: