Eggnog Fudge

https://kitchenfunwithmy3sons.com/eggnog-fudge/

Christmas coal candy

Unfortunately, the Christmas holidays are gone.  But I will post this recipe for the 2011 Christmas holiday and beyond.

1. Line an 8-inch square baking pan with a piece of aluminum foil large enough to overhang the sides by about 2 inches. Set aside.
2.  Bring sugar, corn syrup and 3/4 cup water to a boil in a medium saucepan over medium-high heat. Stir to dissolve sugar, and wash down sides of pan with a pastry brush dipping inwater to prevent crystals from forming.
3.  Once mixture comes to a boil and all the sugar has dissolved, clip a candy thermometer to pan, and raise heat to high. Continue cooking without stirring until mixture registers 300 Fahrenheit (hard crack stage). Remove from heat.
4.  Carefully add food coloring, extract and baking soda; stir slowly with a clean    wooden spoon until thoroughly combined and mixture no longer bubbles, about 2 minutes.
5.  Pour into prepared pan, and let cool completely.
6.  Lift foil to remove candy from pan, and transfer candy to a large plastic bag. use a kitchen mallet or hammer break candy into pieces.

Sugar Cookie Icing

1 cup powdered sugar

2 teaspoons milk

2 tsp corn syrup

1/2 teaspoon extract (vanilla or almond!)

Simple ingredient list, right? 

Add your powdered sugar to a medium sized bowl and to that bowl add your milk and your corn syrup.  Mix well.  Then add your extract and slowly add more milk and corn syrup until you get the consistency you prefer. 

Pineapple Cranberry Ham

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Puppy Chow or Monkey munch

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The Pie of the South (Sweet Potato Pie!)

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Mocha Almond Pie

     1 teaspoon instant coffee granules
     2 tablespoons boiling water
     1 milk chocolate candy bar with almonds (7 ounces)
     1 carton (8 ounces) frozen whipped topping, thawed
     1 pastry shell (9 inches), baked
     Chocolate curls and additional whipped topping, optional

     In a small bowl, dissolve coffee in boiling water; set aside. In a microwave,
     melt candy bar; stir until smooth. Cool slightly. Fold in half of the whipped   
     topping.     Fold in coffee and remaining whipped    topping. Pour into
     pastry shell; freeze.       Remove from the freezer 15 minutes before
     serving. Garnish with chocolate curls and additional whipped topping
     if desired. Yield: 6-8 servings.

How to cook a turkey and more

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Pumpkin Dip

8 oz cream cheese
1 (15 oz) can solid packed pumpkin
2 cups of powdered sugar
1 TBS ground cinnamon
1 TBS pumpkin pie spice
1 tsp of frozen orange juice concentrate

In a bowl mix cream cheese and powdered sugar.  Gradually add pumpkin. 
Stir in remaining ingredients.  Chill until served.  Serve with ginger snaps
or vanilla wafers.

Another sweet potato recipe

5 large sweet potatoes
1/2 cup maple syrup
3/4 cup milk
2 eggs
1 teaspoon vanilla extract
1 teaspoon salt
1 cup brown sugar
1 cup pecans, chopped
1/2 cup flour
5 tablespoons butter

Bake the sweet potatoes in a preheated 375˚F about 45 minutes.  Take the potatoes out of the oven and increase temperature to 400˚F.  Peel the skins off the potatoes and scoop the insides into a large mixing bowl.  Add the maple syrup, milk, eggs, vanilla and salt and mash with a potato masher until they are a little chunky. In a small bowl, combine the brown sugar, pecans, flour and butter with a pastry blender.
Spread the potato mixture evenly into a baking dish. Sprinkle with the pecan topping.  Bake at 400˚F until golden brown on top, about 25 minutes.

Reese’s Peanut Butter Cup S’mores Pie

I got this recipe from a site called GrinandBakeIt.com  Sounds yummy!

1 1/2 c. graham cracker crumbs

1/4 cup sugar

1/3 c. butter, melted

ice cream fudge topping

1/2 gallon Dryer’s Reese’s Peanut Butter ice cream, softened

1 jar Marshmallow Cream

Mini Marshmallows (enough to cover top of pie)

Directions:

   In a small bowl, combine the crumbs and sugar; add butter
   and blend well. Press onto the bottom and up the sides
   of a lightly greased 9-in. pie plate. Bake at 375 degrees F
   for 8-10 minutes or until crust is lightly browned. Cool
   on a wire rack completely and freeze for 15 minutes.
   Spread a layer of fudge sauce onto frozen crust and refreeze
   (about 30 minutes). Spread softened ice cream onto fudge
   layer and refreeze until firm. Spread a layer of marshmallow
   cream and sprinkle with mini marshmallows. Refreeze for about
   4 hours. (Freezing overnight is best). Prior to serving broil
   pie until mini marshmallows are lightly toasted. Watch closely.
   It will only take a minute or two and will burn quickly.
   Garnish each slice with 1/2 of a Reese’s Peanut Butter Cup.

Creamy Cinnamon Dip

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Meatballs

    1 package (32 ounces) frozen fully cooked homestyle meatballs, thawed
    1 bottle (14 ounces) ketchup
    1/4 cup A.1. steak sauce
    1 tablespoon minced garlic
    1 teaspoon Dijon mustard

    Place meatballs in a 3-qt. slow cooker. In a small bowl, combine the
    ketchup, steak sauce, garlic and mustard. Pour over meatballs. Cover
    and cook on low for 3-4 hours or until meatballs are heated through.
    Yield: about 6 dozen.

Kellogg's® Rice Krispies® - Chocolate Peanut Butter Balls

Kellogg's® Rice Krispies® - Chocolate Peanut Butter Balls

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Raspberry Pie

1 quart fresh raspberries
3/4 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons instant tapioca
4 tablespoons water
2 9" refrigerated pie crusts
1 egg white
3 tablespoons butter
Serving Size: 1 piece
Servings: 8

Preheat oven to 425°F.
Mix together raspberries, sugar, cornstarch, tapioca, and water in large bowl.
Line a 9" pie plate with 1 pie crust. Brush crust with slightly beaten egg white
(reserve some beaten egg white to brush top crust).  Spoon raspberry mixture
into bottom crust. Dot raspberry mixture with butter (see TIP). Top with
remaining crust, crimping top and bottom crust together. Cut 4-6 slits in top
crust to allow steam to escape while baking.  Bake at 425º F for 10 minutes.
Reduce heat to 350º F and bake for an additional 45 minutes. Cover edges
of pie crust with aluminum foil to prevent over browning.

TIP: To dot with butter, grate cold butter on a cheese grater and sprinkle grated
butter over pie filling.

Lorann Oils hard candy and Lollipop recipe

Lorann Oils is in my home town of Lansing in Michigan.  Their flavoring oils can be found in many grocery stores in the baked goods aisle.  This hard candy was a favorite of mine at Christmas time for years.  It is good flavored with peppermint,spearmint or anise oil.  Click on title to view.

Gin and Cranberry Juice

1 12-oz bag fresh cranberries
1/2 cup white sugar
1/4 cup water
1 cup seltzer/club soda
1 cup gin
2 tablespoons lime juice (about 3 limes)

In a medium saucepan, bring the cranberries, sugar and water to a simmer and simmer uncovered until berries hiss and pop.  Stir occasionally. This should only take a few minutes if the berries aren’t frozen or cold from the refrigerator, but if they are, it will take 5-8 minutes or so. Place your sieve/ricer/food mill over a large. Place 1 cup of cranberries aside for garnish, and force the remaining ones through the sieve. Throw away the solids remaining (seeds, skins, etc.), and add the whole berries to the cranberry syrup mix. Cool completely in the fridge for 2 hours, then add the rest of ingredients to the pitcher (soda, gin, and lime juice), stir, and serve over ice (or not) when ready. You can definitely make the cranberry puree a day or two ahead of time, but don’t add the soda and other ingredients until when you’re ready to serve.

Apple and Pumpkin Spice Muffins

1/2 Cup of skim milk
4 eggs whites, lightly beaten
1-16 oz of pumpkin
3 TBSP vegetable oil
2 Cups finely diced unpeeled green apple
1 Cup white flour
1 1/2 Cups of whole wheat flour
1 1/4 Cups  Sugar
4 tsp pumpkin pie spice
1 tsp baking soda

Preheat oven to 350. Combine milk, egg substitute or egg whites, pumpkin,oil and diced apple.  Mix flours, sugar, pumpkin pie spice and baking soda together and add to the other ingredients.  Stir just until moistened.  Spoon into muffin tins that have been sprayed with cooking spray or lined with papers.  Bake for 20 minutes or until a wooden toothpick inserted in the center comes out clean.

Cranberry Muffins

1 Cup of fresh cranberries
1/3 Cup of confectioners sugar
2 Cups of unbleached all purpose flour
2 tsp baking powder
1/2 tsp salt
1/3 Cup granulated sugar
1 egg slightly beaten
1 Cup of whole milk
3TBS unsalted butter, melted

Preheat oven to 400.  Grease muffin cups.  Pick over, wash and drain the cranberries.  Sprinkle with confectioners sugar and set aside.  In a small mixing bowl, sift together the flour, baking powder, salt and granulated sugar.  Sift a second time into a large bowl and set aside.  In a small bowl stir together the egg and milk and then the butter,  Add the milk mixture to the reserved flour mixture, stirring as little as possible, just enough to moisten the dry ingredients.  Fold in the cranberries.  Fill muffin cups 2/3 full and bake 20-25 minutes.  Cool briefly on a wire rack.

Pumpkin Cake Roll

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