Entrepreneur Stand: Good treats and warm winter scarves to celebrate the Christmas Season Greetings
- Katherine Victoria Vananderland
- Dec 16, 2021
- 26 min read
Updated: Dec 19, 2021
A reminder that we are doing the Entrepreneur Stand this week and will hand out crafts and baked goods on Thursday but, Not Sunday Due to Christmas on Saturday
Mini Fruitcakes
Total Time Prep: 40 min. + cooling Bake: 15 min. Makes 2.5 dozen
Fruitcake always looked so festive to me but I did not like the hard citron fruit so I came up with my own recipe using dried fruits and nuts. I place these in Christmas themed petit fours paper cups and give them to neighbors and friends along with the many other cookies and candies I bake. These keep well in the freezer in an airtight container. Just thaw to room temperature and they taste fresh baked and moist. —Lisa McDermith, Highland, California
Ingredients
1/2 cup sherry
6 tablespoons sugar
2 tablespoons margarine
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1 large egg
1/4 teaspoon vanilla extract
1/2 cup finely chopped dried apricots
1/2 cup finely chopped dates
1/2 cup finely chopped green candied cherries
1/2 cup finely chopped red candied cherries
3/4 cup finely chopped candied pineapple
1/4 cup raisins
1/4 cup golden raisins
1/2 cup finely chopped walnuts
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Directions
Preheat over to 350°. In a small saucepan, heat sherry, sugar and margarine until sugar is dissolved. Cool. In a small bowl, whisk together flour, baking powder, baking soda and cinnamon. In another bowl, beat egg and vanilla; stir into cooled sherry mixture until thoroughly combined. Add sherry mixture to flour mixture; stir just until moistened.
In a large bowl, toss fruits and nuts to combine. Stir in batter. Fill 30 greased mini muffin cups with 1 tablespoon of mixture. Bake until a toothpick inserted in centers comes out clean, 15-20 minutes. Cool in pan 3-4 minutes before removing to a wire rack to cool completely.
Nutrition Facts 1 mini fruitcake: 93 calories, 2g fat (0 saturated fat), 6mg cholesterol, 53mg sodium, 17g carbohydrate (12g sugars, 1g fiber), 1g protein.
This recipe pairs white and dark chocolate with whole, natural ingredients for an unbelievably delicious treat! These candies are perfect to give as a gift for Christmas. —Kelly Zdrowak, Orchard Park, New York
Total Time Prep: 10 min. + chilling Makes about 1/2 pound
Ingredients
6 ounces white baking chocolate, coarsely chopped
1/4 cup flaked coconut, toasted
1/4 cup pomegranate seeds
2 ounces dark chocolate, chopped
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Directions
Line an 8-in. square pan with foil; grease foil with butter. In a microwave, melt white chocolate; stir until smooth. Stir in coconut and pomegranate seeds.
Spread into prepared pan. In a microwave, melt dark chocolate. Drizzle over white chocolate mixture. Refrigerate until chocolate is firm, about 1 hour. Using foil, lift chocolate mixture out of pan. Remove foil; break candy into pieces. Store in an airtight container.
Nutrition Facts 1 ounce: 155 calories, 9g fat (7g saturated fat), 1mg cholesterol, 23mg sodium, 20g carbohydrate (19g sugars, 1g fiber), 2g protein.
Every Christmas, my family would visit a display of the most amazing gingerbread houses. Of course, we’d get to munch on gingerbread cookies along the way! I created my recipe with fresh grated ginger and cream cheese icing—it's the perfect mix of sweet and spicy. —Rebekah Jackson, San Jose, California
Total Time Prep: 20 min. + chilling Bake: 15 min./batch + cooling Makes about 3 dozen
1/2 cup butter, softened
1/3 cup packed dark brown sugar
1/3 cup molasses
1 large egg
2 teaspoons minced fresh gingerroot
2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves
Confectioners' sugar
frosting:
1/2 cup butter, softened
4 ounces cream cheese, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar
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Directions
Cream butter and brown sugar until light and fluffy. Beat in molasses, egg and ginger. In another bowl, whisk next six ingredients; gradually beat into creamed mixture. Divide dough in half. Shape each half into a disk; wrap in plastic. Refrigerate until firm enough to roll, about 1 hour.
Preheat oven to 350°. On a surface dusted with confectioners' sugar, roll each portion of dough to 1/8-in. thickness. Cut with a floured 3-1/2-in. gingerbread man cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake until edges are firm, 15-18 minutes. Cool completely on pans on wire racks.
For frosting, beat butter, cream cheese and vanilla. Beat in confectioners' sugar. Spread or pipe frosting over cookies.
Nutrition Facts
1 cookie: 127 calories, 6g fat (4g saturated fat), 22mg cholesterol, 80mg sodium, 16g carbohydrate (11g sugars, 0 fiber), 1g protein.
My toffee has been a traditional must-make treat for my family and friends for over 40 years. My Dad taught me to make great fudge from scratch but my toffee was his favorite candy and each time I make it, I think of him. —Barbara Estabrook, Rhinelander, Wisconsin
Ingredients
2 teaspoons plus 1 cup butter, divided
2/3 cup honey-roasted peanuts, coarsely chopped
1/2 cup miniature pretzels, coarsely chopped
1 cup sugar
2 tablespoons water
2 tablespoons honey
1 cup 60% cacao bittersweet chocolate baking chips
Sea salt, optional
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Directions
Line bottom of a greased 9-in. square baking pan with foil; grease foil with 2 teaspoons butter. Sprinkle peanuts and pretzels onto foil.
In a large heavy saucepan, combine sugar, water, honey and remaining butter; bring to a boil over medium-high heat, stirring constantly. Cook 4 minutes without stirring. Stirring constantly, cook 2-3 minutes longer or until mixture is caramel-colored (a candy thermometer should read 300° for hard-crack stage). Remove from heat. Immediately pour over peanuts and pretzels.
Sprinkle with chocolate chips; let stand until chocolate begins to melt. Spread evenly. If desired, sprinkle with salt. Cool 15 minutes at room temperature. Refrigerate until set, about 30 minutes.
Break toffee into pieces. Store between layers of waxed paper in an airtight container.
Nutrition Facts 1 ounce: 169 calories, 12g fat (7g saturated fat), 21mg cholesterol, 92mg sodium, 16g carbohydrate (14g sugars, 1g fiber), 1g protein.
Chocolate is popular at our house, especially during the holidays, so these double chocolate gems never last long! —Anne Drouin, Dunnville, Ontario
Ingredients Total Time Prep: 20 min. + chilling Makes about 2 dozen
1/2 cup shortening
1/2 cup packed brown sugar
1/2 cup molasses
1/4 cup water
3 cups all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/2 teaspoon baking soda
1/2 teaspoon salt
Vanilla frosting and nonpareils, optional
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Directions
In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in molasses and water. In another bowl, whisk flour, spices, baking soda and salt; gradually beat into creamed mixture.
Divide dough in half. Shape each into a disk; placed in covered freezer container, separated with waxed paper. Freeze until firm enough to roll, about 1 hour.
Preheat oven to 375°. On a floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 5-in. moose-shaped cookie cutter. Carefully place 1 in. apart on ungreased baking sheets. Bake until set, 7-9 minutes. Cool on pans 5 minutes. Remove to wire racks to cool. If desired, pipe with vanilla frosting and decorate with nonpareils. Freeze option: Transfer wrapped disks to a covered freezer container, separated by waxed paper; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare and bake as directed.
Nutrition Facts 1 cookie: 157 calories, 5g fat (1g saturated fat), 0 cholesterol, 95mg sodium, 26g carbohydrate (11g sugars, 1g fiber), 2g protein.
JoJo’s Ginger Cookies
Total Time Prep: 40 min. + freezing Bake: 10 min./batch Makes about 1-1/2 dozen
It's so much fun to decorate cookies with children's help. We created gingery moose-shaped cookies to go with a book made especially for my niece's third-grade class. The crispy golden brown cookies stole the show.—Jenet Cattar, Neptune Beach, Florida
Ingredients
1/2 cup shortening
1/2 cup packed brown sugar
1/2 cup molasses
1/4 cup water
3 cups all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/2 teaspoon baking soda
1/2 teaspoon salt
Vanilla frosting and nonpareils, optional
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Directions
In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in molasses and water. In another bowl, whisk flour, spices, baking soda and salt; gradually beat into creamed mixture.
Divide dough in half. Shape each into a disk; placed in covered freezer container, separated with waxed paper. Freeze until firm enough to roll, about 1 hour.
Preheat oven to 375°. On a floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 5-in. moose-shaped cookie cutter. Carefully place 1 in. apart on ungreased baking sheets. Bake until set, 7-9 minutes. Cool on pans 5 minutes. Remove to wire racks to cool. If desired, pipe with vanilla frosting and decorate with nonpareils. Freeze option: Transfer wrapped disks to a covered freezer container, separated by waxed paper; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare and bake as directed.
Dutch Apple Pie Tartlets
Total Time Prep: 15 min Bake: 20 min. Makes 2-1/2 dozen
These adorable mini apple pie pastries make a delightful addition to a dessert buffet or snack tray. The recipe calls for convenient frozen phyllo shells, so they're surprisingly easy to prepare. The lemon curd filling adds a unique flavor twist. —Mary Ann Lee, Clifton Park, New York
Ingredients
1 cup finely chopped peeled apple
1/4 cup lemon curd
2 packages (1.9 ounces each) frozen miniature phyllo tart shells
topping:
1/2 cup all-purpose flour
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 cup cold butter
Confectioners' sugar
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Directions
In a small bowl, combine apples and lemon curd. Spoon into tart shells.
In another bowl, combine the flour, sugar and cinnamon; cut in butter until mixture resembles fine crumbs. Spoon over apple mixture. Place on an ungreased baking sheet.
Bake at 350° for 18-20 minutes or until golden brown. Cool on wire racks for 5 minutes. Dust with confectioners' sugar. Serve warm or at room temperature. Refrigerate leftovers.
Nutrition Facts 1 tartlet: 57 calories, 3g fat (1g saturated fat), 6mg cholesterol, 22mg sodium, 7g carbohydrate (3g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.
I combined a couple of recipes to create these crunchy, chocolaty peanut butter marshmallow bars that burst with flavor. The bars could also pass for fudge! —Dawn Lowenstein, Huntingdon Valley, Pennsylvania
Total Time Prep: 15 min. + chilling Cook: 5 min. Makes 5 dozen
Ingredients
1 can (14 ounces) sweetened condensed milk
1 package (11 ounces) peanut butter and milk chocolate chips
1/2 cup milk chocolate chips
1/2 cup creamy peanut butter
1 teaspoon vanilla extract
1-1/2 cups miniature marshmallows
1 cup broken miniature pretzels
1 cup Rice Krispies
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Directions
Place first 5 ingredients in a large heavy saucepan; cook and stir over low heat until smooth and blended, about 5 minutes (mixture will be very thick). Remove from heat; stir in remaining ingredients. Spread into a greased 13x9-in. pan.
Refrigerate, covered, until firm, about 4 hours. Cut into squares. Store in an airtight container in the refrigerator.
TEST KITCHEN TIPS
For easier cutting, line your pan with greased foil, letting the ends extend up the sides. This makes it simple to pull the candy out and cut even pieces without scratching your pan. For more of a rocky road visual, sprinkle the top with chopped peanuts. Nutrition Facts 1 square: 85 calories, 4g fat (2g saturated fat), 3mg cholesterol, 50mg sodium, 12g carbohydrate (8g sugars, 0 fiber), 1g protein.
Baklava has amazing memories for me: My best friend made it for my bridal and baby showers. And then, she taught me how to make it! These delicious little miniatures give you the taste of baklava in a bite-sized package. —Margaret Guillory, Eunice, Louisiana
Total Time Prep: 20 min. Bake: 10 min. + cooling
Makes about 2-1/2 dozen
Ingredients
1/2 cup butter
1/4 cup sugar
1 teaspoon ground cinnamon
1 cup finely chopped pecans
1 cup finely chopped walnuts
2 packages (1.9 ounces each) frozen miniature phyllo tart shells
Honey
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Directions
Preheat oven to 350°. In a small saucepan over medium heat, melt butter. Stir in sugar and cinnamon. Bring to a boil. Reduce heat; add pecans and walnuts, tossing to coat. Simmer, uncovered, until nuts are lightly toasted, 5-10 minutes.
Place phyllo shells on a parchment paper-lined baking sheet. Spoon nut mixture and butter sauce evenly into shells. Bake until golden brown, 9-11 minutes. Cool completely on pan on a wire rack. Drizzle a drop of honey into each shell; let stand, covered, until serving. Serve with additional honey if desired.
Nutrition Facts 1 filled phyllo cup: 105 calories, 9g fat (2g saturated fat), 8mg cholesterol, 33mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 1g protein.
These miniature trifles are so fun for fall holiday parties! The assembly takes a little longer than making one big trifle, but it's worth it to see everyone's reaction to getting their own! —Rhiannon Brownell, Newport News, Virginia
Total Time Prep: 40 min. Bake: 20 min. + cooling Makes 8 servings
Ingredients
1 cup all-purpose flour
1 tablespoon instant espresso powder
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 cup canned pumpkin
3/4 cup sugar
1/2 cup canola oil
2 large eggs, room temperature
filling:
6 ounces cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
2-3/4 cups confectioners' sugar
Additional ground cinnamon, optional
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Directions
Preheat oven to 350°. Whisk together the first 8 ingredients. In another bowl, beat pumpkin, sugar and oil until smooth; add eggs, one at a time, beating well after each addition. Gradually add flour mixture; beat until well blended.
Line a 9-in. square baking pan with parchment; grease paper. Pour in batter. Bake until a toothpick inserted in center comes out clean, about 20 minutes. Cool in pan 10 minutes on a wire rack. Remove from pan; cool completely on wire rack.
For filling, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners’ sugar until smooth.
To assemble, cut cake into 1/2-in. cubes. In 8 juice glasses or small parfait glasses, alternate layers of cake and filling, ending with filling. If desired, sprinkle with additional cinnamon.
TEST KITCHEN TIPIf you like, you can sprinkle the cake cubes with a little brandy, schnapps or rum. Nutrition Facts 1 cup: 573 calories, 29g fat (9g saturated fat), 83mg cholesterol, 419mg sodium, 76g carbohydrate (61g sugars, 2g fiber), 5g protein.
I can't seem to make enough of these cornflake wreaths around the holidays. The cookies firm up quickly, so you'll need to place the Red Hots right away. —Kathleen Hedger, Fairview Heights, Illinois
Total Time Prep/Total Time: 15 min.
Makes 16 cookies
Ingredients
1/2 cup butter, cubed
40 large marshmallows
4 cups frosted cornflakes
Red Hots
Assorted sprinkles
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Directions
In a 6-qt. stockpot, melt butter over medium heat. Add marshmallows; cook and stir until melted. Remove from heat.
Fold in cornflakes. Working quickly, fill 16 greased muffin cups two-thirds full. Using the end of a wooden spoon, make holes in centers to resemble wreaths. Decorate immediately with Red Hots and sprinkles.
Nutrition Facts 1 cookie: 147 calories, 6g fat (4g saturated fat), 15mg cholesterol, 109mg sodium, 24g carbohydrate (14g sugars, 0 fiber), 1g protein.
Pineapple adds a fun twist to this holiday quick bread, plus it wakes each delicious bite nice and moist. My family prefers this to traditional fruitcake. —Dolores Peltier, Warren, Michigan
Total Time Prep: 15 min. Bake: 1-1/4 hours + cooling Makes 3 loaves (16 slices each)
Ingredients
1-3/4 cups butter, softened
2 cups sugar
8 large eggs, room temperature
1 teaspoon vanilla extract
3-3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
2 cans (8 ounces each) pineapple chunks, drained
1 jar (10 ounces) red maraschino cherries, drained and halved
1 jar (10 ounces) green maraschino cherries, drained and halved
2 cups chopped walnuts
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Directions
In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
Combine the flour, salt and baking powder; add to creamed mixture until well blended. Stir in pineapple, cherries and nuts. Pour into three greased and floured 8x4-in. loaf pans.
Bake at 325° for 1-1/4 hours or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts 1 slice: 187 calories, 11g fat (5g saturated fat), 53mg cholesterol, 136mg sodium, 21g carbohydrate (13g sugars, 1g fiber), 3g protein.
People say they love my coconut macaroon-like Christmas trees because they look so festive. Once decorated, these trees light up a room—just like the real thing. —Michelle Retterer, Marysville, Ohio
Total Time Prep: 15 min. + chilling Makes 2 dozen
People say they love my coconut macaroon-like Christmas trees because they look so festive. Once decorated, these trees light up a room—just like the real thing. —Michelle Retterer, Marysville, Ohio
Ingredients
3 cups sweetened shredded coconut
2 cups confectioners' sugar
1/4 cup butter, softened
1/4 cup half-and-half cream
1 teaspoon almond extract
2 to 4 ounces dark chocolate candy coating
Vanilla frosting, green sugar and assorted sprinkles
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Directions
In a large bowl, combine the first five ingredients. Drop by tablespoonfuls onto a waxed-paper lined baking sheet; refrigerate, covered, 1 hour. Shape into trees; return to baking sheet.
In a microwave, melt chocolate coating; stir until smooth. Spoon over or dip trunks of trees; allow excess to drip off. Place on waxed paper; let stand until set. Decorate trees as desired with frosting, green sugar and sprinkles.
EDITOR'S NOTE:Dark, white or milk chocolate confectionery coating is found in the baking section of most grocery stores. It is sometimes labeled "almond bark" or "candy coating" and is often sold in bulk packages (1 to 1-1/2 pounds). It is the product used for dipping chocolate. A substitute for 6 ounces chocolate coating would be 1 cup (6 ounces) semisweet, dark or white chocolate chips and 1 tablespoon shortening melted together.
Nutrition Facts 1 serving: 130 calories, 7g fat (6g saturated fat), 6mg cholesterol, 51mg sodium, 17g carbohydrate (15g sugars, 1g fiber), 0 protein.
Each Christmas I teach myself a new candy recipe. Last year I started with my caramel recipe and added a splash of orange extract for fun. This year I just might try buttered rum extract. —Shelly Bevington-Fisher, Hermiston, Oregon
Total Time Prep: 10 min. Cook: 30 min.+ standing
Makes about 2-1/2 pounds (80 pieces)
Ingredients
1 teaspoon plus 1 cup butter, divided
2 cups sugar
1 cup light corn syrup
1 can (14 ounces) sweetened condensed milk
1 teaspoon rum extract
1 teaspoon vanilla extract
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Directions
Line an 11x7-in. dish with foil, letting ends extend over sides by 1 in.; grease foil with 1 teaspoon butter.
In a large heavy saucepan, combine the sugar, corn syrup and remaining butter. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low; boil gently, without stirring, for 4 minutes.
Remove from the heat; gradually stir in milk. Cook and stir until a candy thermometer reads 244° (firm-ball stage). Remove from the heat; stir in extracts. Immediately pour into prepared dish (do not scrape saucepan). Let stand until firm.
Using foil, lift out candy; remove foil. Using a buttered knife, cut caramel into scant 1-1/2x1-in. pieces. Wrap individually in waxed paper; twist ends.
Candy Thermometers We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test. Nutrition Facts 1 piece: 69 calories, 3g fat (2g saturated fat), 8mg cholesterol, 27mg sodium, 11g carbohydrate (11g sugars, 0 fiber), 0 protein.
This speedy candy recipe can be varied depending on the type of fruit or nuts you have on hand. Since we have a walnut tree, I use walnuts, but pecans could also be substituted, as well as dried cherries in place of the cranberries. —Marcia Snyder, Grand Junction, Colorado
Total Time Prep: 20 min. + chilling Makes 2 pounds (64 pieces)
Ingredients
1 tablespoon butter, melted
2 packages (10 to 12 ounces each) white baking chips
1-1/2 cups walnut halves
1 cup dried cranberries
1/4 teaspoon ground nutmeg
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Directions
Line a 15x10x1-in. baking pan with foil. Brush with butter. Microwave white chips on high until melted; stir until smooth. Stir in walnuts, cranberries and nutmeg. Spread into prepared pan. Chill until firm. Break into pieces.
Microwave-1,100 watt This recipe was tested in a 1,100-watt microwave. Nutrition Facts 1/2 ounce: 46 calories, 3g fat (1g saturated fat), 1mg cholesterol, 6mg sodium, 5g carbohydrate (1g sugars, 0 fiber), 1g protein.
I don’t drink alcohol, so after I’ve had company over for dinner, I have to do something with the leftover wine. These unusual jelly candies make a nice hostess gift during the holidays. I make the mulled red wine version for the winter holidays, and a white wine variation in spring and summer.—Jennifer Mack, Pensacola, Florida
Total Time Prep: 10 min. Cook: 25 min. + standing Makes 1-3/4 pounds (3 dozen)
Ingredients
1 cup dry red wine
4 orange peel strips (3x1 inches each)
1 tablespoon orange juice
1 cinnamon stick (3 inches)
3 whole cloves
1/2 cup powdered fruit pectin
3/4 teaspoon baking soda
1-1/3 cups sugar
1-1/3 cups light corn syrup
coating:
1/4 cup sugar
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Directions
In a small saucepan, combine wine, orange peel, juice, cinnamon stick and cloves; bring just to a simmer (do not boil) over medium-low heat. Reduce heat; simmer gently, uncovered, 10 minutes to allow flavors to blend. Let stand 1 hour.
Line a 9x5-in. loaf pan with foil; coat foil with cooking spray. Strain wine mixture, discarding orange peel and spices. Return mulled wine to saucepan; stir in pectin and baking soda. Heat over medium-high heat.
Meanwhile, in a large saucepan, combine sugar and corn syrup; bring to a full rolling boil over high heat, stirring constantly. Stir in wine mixture. Continue to boil 1 minute, stirring constantly. Remove from heat; skim off foam, if necessary. Immediately pour into prepared pan. Let stand until set, about 5 hours or overnight.
For coating, sprinkle 2 tablespoons sugar over a 14x12-in. sheet of parchment. Invert candy onto sugar. With a knife dipped in warm water, cut candy into 1-in. squares; coat with remaining sugar.
Transfer candies to a wire rack. Let stand, uncovered, at room temperature overnight. Store in airtight containers up to 1 week.
Nutrition Facts 1 piece: 77 calories, 0 fat (0 saturated fat), 0 cholesterol, 35mg sodium, 19g carbohydrate (19g sugars, 0 fiber), 0 protein.
Homemade Holiday Marshmallows
27 reviews Test Kitchen Approved
Total Time Prep: 55 min. + standing Makes about 9-1/2 dozen
This marshmallow recipe was my grandpa's favorite. At Christmastime, he would be busy making homemade marshmallows for his family and friends. —Diana Byron, New London, Ohio
video on how to make them
Ingredients
2 teaspoons butter
3 envelopes unflavored gelatin
1 cup cold water, divided
2 cups sugar
1 cup light corn syrup
1/8 teaspoon salt
1 teaspoon clear vanilla extract
Optional toppings: Melted chocolate, hot fudge and/or caramel ice cream topping
Optional garnishes: Baking cocoa, confectioners' sugar, crushed assorted candies, chopped nuts, colored sugars and/or sprinkles
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Directions
Line a 13x9-in. pan with foil and grease the foil with butter; set aside.
In a large metal bowl, sprinkle gelatin over 1/2 cup water; set aside. In a large heavy saucepan, combine the sugar, corn syrup, salt and remaining water. Bring to a boil, stirring occasionally. Cook, without stirring, until a candy thermometer reads 240° (soft-ball stage).
Remove from the heat and gradually add to gelatin. Beat on high speed until mixture is thick and the volume is doubled, about 15 minutes. Beat in vanilla. Spread into prepared pan. Cover and let stand at room temperature for 6 hours or overnight.
Using foil, lift marshmallows out of pan. With a knife or pizza cutter coated with cooking spray, cut into 1-in. squares. Dip or drizzle marshmallows with toppings if desired; coat with garnishes as desired. Store in an airtight container in a cool, dry place.
MARSHMALLOW RECIPE TIPS What can homemade marshmallows be used for? Homemade marshmallows are one of many great food gift ideas—not only for the holiday season but for year-round giving. These marshmallows are delicious on their own but you can also drop them into a cup of homemade hot cocoa or turn them into s'mores.How do you store homemade marshmallows? To keep homemade marshmallows fresh, place them in an airtight cookie storage container, separating the layers with parchment or wax paper. Since marshmallows have a high sugar content, you don't want to refrigerate them. If you keep them in a cool, dry place, then they should last for about 3 to 4 weeks. You can also freeze them for up to 6 months.How do I stop my marshmallows from getting sticky? If you live in a humid area, you may find your marshmallows getting a little sticky after a few days. To prevent sticking, simply dust them with a little powdered sugar or cornstarch.How do you rehydrate hard marshmallows? While it's best to eat marshmallows while they're fresh, sometimes they do dry out a little. To revive them a bit, place a couple of slices of fresh bread in the same container as the marshmallows and seal it up. You can also try microwaving them for 5 to 10 seconds.Can I melt these marshmallows for homemade Rice Krispies Treats? While these marshmallows will melt if you heat them, we don't recommend using them for making Rice Krispies Treats. Research contributed by James Schend, Taste of Home Deputy Editor, Culinary
Nutrition Facts 1 each: 22 calories, 0 fat (0 saturated fat), 0 cholesterol, 5mg sodium, 6g carbohydrate (4g sugars, 0 fiber), 0 protein.
Turn a box of red velvet cake mix into this easy dessert—or breakfast! The icing tastes good and makes a pretty contrast with the rolls. —Erin Wright, Wallace, Kansas
Ingredients
Total Time Prep: 20 min. + rising Bake: 15 min. Makes 12 servings
1 package red velvet cake mix (regular size)
2-1/2 to 3 cups all-purpose flour
1 package (1/4 ounce) active dry yeast
1-1/4 cups warm water (120° to 130°)
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 cup butter, melted
icing:
2 cups confectioners' sugar
2 tablespoons butter, softened
1 teaspoon vanilla extract
3 to 5 tablespoons 2% milk
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Directions
Combine cake mix, 1 cup flour and yeast. Add water; beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a lightly floured surface; knead gently 6-8 times. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 2 hours. Meanwhile, in another bowl, mix brown sugar and cinnamon.
Punch down dough. Turn onto a lightly floured surface; roll dough into an 18x10-in. rectangle. Brush with melted butter to within 1/4 in. of edges; sprinkle with sugar mixture.
Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut crosswise into 12 slices. Place cut sides up in a greased 13x9-in. baking pan. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 1 hour.
Preheat oven to 350°. Bake until puffed and light brown, 15-20 minutes. Cool slightly.
Beat confectioners’ sugar, butter, vanilla and enough milk to reach a drizzling consistency. Drizzle icing over warm rolls.
TEST KITCHEN TIPSWant 'em even more decadent? Spread a fluffy layer of cream cheese frosting over the top. Make these morning beauties your own by swapping in your favorite flavor of cake mix. We particularly love spice cake, devil's food and orange.
Nutrition Facts 1 cinnamon roll: 429 calories, 10g fat (5g saturated fat), 16mg cholesterol, 311mg sodium, 81g carbohydrate (48g sugars, 1g fiber), 5g protein.
These no-fuss candied fruit cookies are both nutty and fruity, so they're always a hit at holiday time. —Florence Monson, Denver, Colorado
Total Time Prep: 15 min. Bake: 10 min./batch
Makes 7 dozen
Ingredients
1/2 cup butter, softened
3/4 cup sugar
1 large egg
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2-1/2 cups pitted dates, chopped
1/2 cup each chopped candied cherries and pineapple
3/4 cup coarsely chopped Brazil nuts, toasted
3/4 cup chopped almonds, toasted
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Directions
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda, salt and cinnamon; gradually add to the creamed mixture and mix well. Fold in fruits and nuts.
Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks.
Nutrition Facts 1 each: 59 calories, 3g fat (1g saturated fat), 5mg cholesterol, 35mg sodium, 9g carbohydrate (6g sugars, 1g fiber), 1g protein.
With its melt-in-your-mouth texture and scrumptiously rich flavor, this is the ultimate toffee! Layered on top are three kinds of melted chips plus a sprinkling of walnuts. Packaged in colorful tins, these pretty pieces make impressive gifts. —Lana Petfield, Richmond, Virginia
Ingredients
1/2 teaspoon plus 2 cups butter, divided
2 cups sugar
1 cup slivered almonds
1 cup milk chocolate chips
1 cup chopped walnuts
1/2 cup semisweet chocolate chips
1/2 cup white baking chips
1-1/2 teaspoons shortening
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Directions
Butter a 15x10x1-in. pan with 1/2 teaspoon butter. In a heavy saucepan over medium-low heat, bring sugar and remaining butter to a boil, stirring constantly. Cover and cook for 2-3 minutes.
Uncover; add almonds. Cook and stir with a clean spoon until a candy thermometer reads 300° (hard-crack stage) and mixture is golden brown.
Pour into prepared pan (do not scrape sides of saucepan). Surface will be buttery. Cool for 1-2 minutes. Sprinkle with milk chocolate chips. Let stand for 1-2 minutes; spread chocolate over the top. Sprinkle with walnuts; press down gently with the back of a spoon. Chill for 10 minutes.
In a microwave, melt semisweet chips; stir until smooth. Drizzle over walnuts. Refrigerate for 10 minutes. Melt vanilla chips and shortening; stir until smooth. Drizzle over walnuts. Cover and refrigerate for 1-2 hours. Break into pieces.
EDITOR'S NOTE:We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212° Adjust the recipe temperature up or down based on your test. If toffee separates during cooking, add 1/2 cup hot water and stir vigorously. Bring back up to 300°, and proceed as the recipe directs.
Nutrition Facts 1 piece: 397 calories, 30g fat (15g saturated fat), 52mg cholesterol, 197mg sodium, 32g carbohydrate (26g sugars, 1g fiber), 4g protein.
These big, soft spice cookies created by our staff have a sweet frosting that makes them an extra-special treat. Enjoy! —Taste of Home Test Kitchen
Total Time Prep: 15 min. Bake: 20 min./batch + cooling Makes about 2-1/2 dozen
Ingredients
1 package yellow cake mix (regular size)
1/2 cup quick-cooking oats
2 to 2-1/2 teaspoons pumpkin pie spice
1 can (15 ounces) solid-pack pumpkin
1 large egg, room temperature
2 tablespoons canola oil
frosting:
3 cups confectioners' sugar
1 teaspoon grated orange zest
3 to 4 tablespoons orange juice
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Directions
Preheat oven to 350°. Combine cake mix, oats and pie spice. In another bowl, beat pumpkin, egg and oil; stir into dry ingredients just until moistened.
Drop by 2 tablespoonfuls onto baking sheets coated with cooking spray; flatten with the back of a spoon. Bake until edges are golden brown, 18-20 minutes. Remove to wire racks to cool.
For frosting, combine confectioners' sugar, orange zest and enough orange juice to achieve desired consistency.
Spread over cooled cookies.
Nutrition Facts 1 cookie: 118 calories, 2g fat (0 saturated fat), 6mg cholesterol, 109mg sodium, 26g carbohydrate (18g sugars, 1g fiber), 1g protein.
Toasted pecans add a nutty crunch to this creamy fudge, perfect for holiday giving. People always seem to rave about its wonderful caramel flavor. —Pam Smith, Alta Loma, California
Ingredients
1 teaspoon plus 1/2 cup butter, cubed
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup heavy whipping cream
1/8 teaspoon salt
1 teaspoon vanilla extract
2 cups sifted confectioners' sugar
1 cup coarsely chopped walnuts, toasted
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Directions
Line an 8-in. square pan with foil; grease foil with 1 teaspoon butter.
In a large heavy saucepan, combine remaining butter, granulated and brown sugars, cream and salt. Bring to a rapid boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer reads 234° (soft-ball stage). Remove from heat. Add vanilla to pan (do not stir).
Cool, without stirring, to 110°, about 30 minutes. Beat with a spoon until fudge just begins to thicken. Gradually stir in confectioners' sugar until smooth; add nuts and continue stirring until fudge becomes very thick and just begins to lose its sheen. Immediately spread into prepared pan. Cool.
Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.
Nutrition Facts 1 piece: 59 calories, 3g fat (1g saturated fat), 7mg cholesterol, 18mg sodium, 7g carbohydrate (7g sugars, 0 fiber), 0 protein.
My rich bars are studded with the all-American peanut. I like to think famed peanut farmer Jimmy Carter would approve. —Ann Marie Heinz, Sturgeon Bay, Wisconsin
Ingredients
1-1/2 cups all-purpose flour
3/4 cup packed brown sugar
1/2 cup cold butter, cubed
2 cups lightly salted dry roasted peanuts
1 cup butterscotch chips
1/2 cup light corn syrup
2 tablespoons butter
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Directions
Preheat oven to 350°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; grease foil. In a small bowl, mix flour and brown sugar; cut in butter until crumbly. Press into prepared pan. Bake until lightly browned, 8-10 minutes. Sprinkle peanuts over crust.
In a small saucepan, melt butterscotch chips, corn syrup and butter over medium heat; stir until smooth. Drizzle over peanuts. Bake until bubbly, 6-8 minutes longer. Cool completely in pan on a wire rack. Lifting with foil, remove from pan. Cut into bars.
Nutrition Facts 1 bar: 239 calories, 13g fat (7g saturated fat), 13mg cholesterol, 145mg sodium, 27g carbohydrate (9g sugars, 1g fiber), 4g protein.
This almond spritz cookies recipe can be left plain or decorated with colored sugar and frosting. In our house, it just wouldn't be Christmas without some cookie press recipes.—Tanya Hart, Muncie, Indiana
Total Time Prep: 15 min. Bake: 10 min./batch Makes about 7 dozen
1 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg, room temperature
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
Pink and red colored sugar, optional
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Directions
In a large bowl, cream butter and sugars and fluffy. Beat in egg and extracts. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well.
Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. If desired, sprinkle with colored sugar.
Bake at 375° for 7-9 minutes or until edges just begin to brown. Cool on wire racks.
TEST KITCHEN TIPSUnless otherwise specified, Taste of Home recipes are tested with lightly salted butter. Unsalted, or sweet, butter is sometimes used to achieve a buttery flavor, such as in shortbread cookies or buttercream frosting. In these recipes, added salt would detract from the buttery taste desired. Dark brown sugar contains more molasses than light or golden brown sugar. The types are generally interchangeable in recipes. But if you prefer a bolder flavor, choose dark brown sugar. Check out 150 of our very favorite Christmas cookies.
Nutrition Facts 1 cookie: 44 calories, 2g fat (1g saturated fat), 8mg cholesterol, 29mg sodium, 5g carbohydrate (2g sugars, 0 fiber), 0 protein.
There are incredible surprises in this festive bark, including dark chocolate, candy canes and cream-filled cookies. We keep a big supply ready for gift-giving. —Robin Turner, Lake Elsinore, California
Total Time Prep: 15 min. + chilling Makes about 1-1/2 lbs
There are incredible surprises in this festive bark, including dark chocolate, candy canes and cream-filled cookies. We keep a big supply ready for gift-giving. —Robin Turner, Lake Elsinore, California
Ingredients
2 packages (10 ounces each) dark chocolate chips
10 candy cane or chocolate mint creme Oreo cookies, split and chopped
1/3 cup white baking chips
1/8 teaspoon peppermint extract
2 candy canes, crushed
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Directions
Line a 15x10x1-in. baking pan with parchment. In the top of a double boiler or a metal bowl over hot water, melt dark chocolate; stir until smooth. Remove from heat. Stir in cookies; spread over prepared pan.
Microwave white baking chips on high until melted, stirring every 30 seconds. Stir in extract. Drizzle over dark chocolate mixture; sprinkle with crushed candy canes. Cool. Refrigerate until set, about 1 hour.
Break into pieces. Store in an airtight container.
TEST KITCHEN TIPSIf the bark hardens too quickly, you may have trouble getting toppings to stick. Try popping the pan into a warm oven for a minute to soften the chocolate before adding toppings. A resealable plastic bag with a corner cut off works well for drizzling white chocolate over the bark. Nutrition Facts 1 ounce: 158 calories, 9g fat (6g saturated fat), 1mg cholesterol, 36mg sodium, 21g carbohydrate (18g sugars, 2g fiber), 2g protein.
After trying a pumpkin scone at a coffee house, I was inspired to look for a recipe to try at home. The glaze nicely complements the pumpkin flavor.
Total Time Prep: 15 min. Bake: 15 min. + cooling Makes 16 scones
Ingredients
4-1/2 cups all-purpose flour
1/2 cup packed brown sugar
4 teaspoons baking powder
3 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cold butter
2 large eggs, room temperature
1-1/4 cups canned pumpkin
3/4 cup 2% milk, divided
glaze:
2 cups confectioners' sugar
3 tablespoons 2% milk
1/4 teaspoon pumpkin pie spice
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Directions
In a large bowl, combine the first 7 ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk the eggs, pumpkin and 1/2 cup milk. Stir into dry ingredients just until moistened.
Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into an 8-in. circle; cut each into 8 wedges. Separate wedges and place 1 in. apart on ungreased baking sheets. Brush with remaining milk.
Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks; cool for 10 minutes. Combine the glaze ingredients; drizzle over scones. Serve warm.
Nutrition Facts 1 scone: 338 calories, 13g fat (8g saturated fat), 59mg cholesterol, 348mg sodium, 51g carbohydrate (23g sugars, 2g fiber), 5g protein.
These pecan pie bars are rich and delicious - just like pecan pie! They're perfect for taking to potlucks and other gatherings...I always come home with an empty pan. These Kentucky Derby pecan pie bars are the perfect snack while watching the races. —Carolyn Custer, Clifton Park, New York
Total Time Prep: 10 min. Bake: 35 min. + chilling
Makes 4 dozen
Ingredients
2 cups all-purpose flour
1/2 cup confectioners' sugar
1 cup butter, softened
1 can (14 ounces) sweetened condensed milk
1 large egg, room temperature
1 teaspoon vanilla extract
Pinch salt
1 package (8 ounces) milk chocolate English toffee bits
1 cup chopped pecans
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Directions
In a large bowl, combine flour and sugar. Cut in butter until mixture resembles coarse meal. Press firmly onto the bottom of a greased 13x9-in. baking dish. Bake at 350° for 15 minutes.
Meanwhile, in a large bowl, beat the milk, egg, vanilla and salt until smooth. Stir in toffee bits and pecans; spread evenly over baked crust.
Bake until lightly browned, 20-25 minutes longer. Cool. Cover and chill; cut into bars. Store in refrigerator.
TEST KITCHEN TIPSPecans have a higher fat content than other nuts, so they’re more prone to going rancid. They’ll stay fresh for twice as long in the freezer as they would at room temperature. Place a damp paper towel under your cutting board to keep it from slipping on the counter while you chop your pecans Pecan Pie lovers can find more desserts here. Nutrition Facts 1 bar: 127 calories, 8g fat (4g saturated fat), 18mg cholesterol, 100mg sodium, 13g carbohydrate (9g sugars, 0 fiber), 2g protein.
Angel Food Christmas Candy
8 reviews Contest Winner Test Kitchen Approved
Total Time Prep: 20 min. Cook: 25 min. Makes 1-1/2 pounds (12 servings)
It was my dad who inspired me to first try making this candy. He remembered it from when he was a boy. The ultimate compliment was when he told me my version tasted even better! My husband is a driver with a parcel service, so he works long hours around the holidays—which gives me time to make treats! —Shelly Matthys, New Richmond, Wisconsin
Ingredients
1 cup sugar
1 cup dark corn syrup
1 tablespoon white vinegar
1 tablespoon baking soda
1 pound milk chocolate candy coating, melted
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Directions
In a heavy saucepan, combine the sugar, corn syrup and vinegar. Cook over medium heat, stirring constantly, until sugar dissolves. Cook without stirring until the temperature reaches 300° (hard-crack stage) on a candy thermometer. Do not overcook.
Remove from the heat and quickly stir in baking soda. Pour into a buttered 13x9-in. pan. Do not spread candy; mixture will not fill pan.
When mixture is cool, break into bite-sized pieces. Dip into melted chocolate; place on waxed paper until the chocolate is firm. Store candy in an airtight container.
Candy Thermometers We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test. Nutrition Facts 2 ounces: 337 calories, 11g fat (10g saturated fat), 0 cholesterol, 356mg sodium, 63g carbohydrate (61g sugars, 1g fiber), 1g protein.
This fudge is virtually foolproof and so creamy you won't believe it. I've searched for years for the richest fudge, and this one does it for me. You can add just about anything you like to customize it.—Barbara Miller, Oakdale, Minnesota
Total Time Prep: 15 min. Cook: 10 min. + cooling Makes 96 pieces (5-3/4 pounds)
Ingredients
4-1/2 cups sugar
1 can (12 ounces) evaporated milk
1/2 cup butter, cubed
2 packages (11-1/2 ounces each) milk chocolate chips
4-1/2 cups miniature marshmallows
2 ounces unsweetened chocolate, chopped
3 cups chopped walnuts, toasted
2 teaspoons vanilla extract
4 ounces white baking chocolate, melted
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Directions
Line a 13x9-in. pan with foil; coat with cooking spray.
In a heavy Dutch oven, combine sugar, milk and butter. Bring to a rapid boil over medium heat, stirring constantly. Cook and stir 5 minutes. Remove from heat.
Stir in chocolate chips, marshmallows and chopped chocolate until melted. Fold in walnuts and vanilla. Immediately spread into prepared pan. Drizzle with melted white baking chocolate; cool completely.
Using foil, lift fudge out of pan. Remove foil; cut fudge into 96 squares. Store between layers of waxed paper in airtight containers.
Get Homemade Gift Packaging Ideas TEST KITCHEN TIPSFor this recipe, make sure you use evaporated milk, not condensed milk. Sweetened condensed milk is milk with most of the water cooked off, to which sugar has been added. Evaporated milk is concentrated in the same way, but doesn’t contain added sugar. Find more of our favorite fudge recipes here.
Nutrition Facts 1 piece: 127 calories, 6g fat (2g saturated fat), 6mg cholesterol, 18mg sodium, 17g carbohydrate (15g sugars, 1g fiber), 2g protein.
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