Tuesday, December 24, 2013
Dear readers and friends: my Christmas wish for you this year is health, happiness and humor! Lots of humor! But since I can't personally deliver a gift to each and everyone, here's a collection of my favorite recipes for the holidays. I like to make something sweet, something sweet-and-salty and something lemony, so in no particular order, here we go.
I'd love to hear from you at my e-mail address below, if you try any of these out. Thanks in advance. Enjoy. Oh, and Merry Christmas from my family to yours.
Mama Lou's Nutty Fingers
2 C. plain flour
1-1/2 sticks butter
¼ C. brown sugar
1 T. water
1-1/2 t. vanilla
1 C. nuts
Cream butter and sugar. Add water, vanilla, flour and nuts. Mix well together. Form into small rolls. Bake at 350 degrees for 15-20 minutes. Roll in powered sugar.
Kelly's Peanut Butter Balls (no bake)
1 box powdered sugar
2 C. crunchy peanut butter
3 C. rice Krispies
1 stick melted butter
Mix together and form 1 inch balls. Melt 1 bag of chocolate chips in microwave. Dip balls into melted chocolate. Cool on waxed paper in fridge.
Easy Magic Macaroons
Can color these red, green or plain
½ C. Eagle Brand condensed milk
2 C. sweetened coconut
Mix milk and shredded coconut together. Drop by spoonfuls on greased baking sheet, about 1” apart. Bake in 350 degree oven for 10 minutes or until a delicious brown. Remove from pan at once. Makes 24. Note: you can add food dye, red or green, and the children love this!
Luscious Anytime Lemon Bars
(Cut into 4 x 1” bars — makes 16)
1 C. all-purpose flour
1/3 C., plus 1 T. confectioners' sugar
½ C. butter
4 large eggs
¾ C. granulated sugar
½ C. lemon juice (bottled, from concentrate)
Mix flour & 1/3 C. confectioners' sugar in medium-size bowl. Cut in butter until mixture resembles small peas. Mixture will be dry and crumbly. Press in bottom of ungreased 9-inch square baking pan. Bake in preheated 350 degree oven 15 minutes or until lightly golden. Meanwhile, beat eggs with electric mixer at high speed in medium size bowl 3 minutes until pale and thickened. Gradually add granulated sugar and continue beating 1 minute longer or until mixture is thick. Stir in lemon juice. Pour into hot crust and bake 15 minutes or until golden and toothpick inserted in center comes out clean. Sprinkle with remaining 1 T. confectioners' sugar. Cool on rack
Bunko Crockpot Chocolate Peanut Candy
1 box German cooking chocolate
12 ounces sweet chocolate chips
48 ounces white almond bark
16 ounces dry salted roasted peanuts
16 ounces dry unsalted roasted peanuts
Place ingredients as listed into crockpot. Set to LOW, put on lid and let stand 3 hours. (Do not lift lid or stir.) Afterwards, stir candy well, for about 2-3 minutes. Pour out onto wax paper. When set (about 2 hours), cut into squares. Can cut easily with a pizza cutter. Enjoy!
Ann Ipock – “Life is Short, I Wish I Was Taller” email@example.com www.annipock.com.
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