Saturday Bake and Craft Sale due to Blizzard Conditions and My Health; Our apologies to you
- Katherine Victoria Vananderland
- Dec 23, 2020
- 9 min read
Source:
$30.00 Frozen Grasshopper Torte
$25.00 Batch of My Christmas Fudge
$20.00 Batch of Coconut Joys
$30.00 Frozen Peppermint Delight
$25.00 Cherry Cheese Cupcakes
$20.00 White Candy Bark
$20.00 Cinnamon Sugar Crackle Cookies
$20.00 Cranberry-White Chocolate Cookies
$30.00 Irish Crème Chocolate Trifle
$25.00 Chocolate Chip Raspberry Bars
$10.00 for 3 Loafs Little Amaretto Loaf Cakes
$10.00 for 3 Loafs Holiday White Fruitcake
$20.00 for a batch of Lemon-Butter Spritz Cookies
Frozen Grasshopper Torte
Ingredients
4 cups crushed Oreo cookies (about 40 cookies)
1/4 cup butter, melted
1 pint (2 cups) vanilla ice cream, softened if necessary
2 cups heavy whipping cream
1 jar (7 ounces) marshmallow creme
1/4 cup 2% milk
1/4 to 1/2 teaspoon peppermint extract
3 drops green food coloring, optional
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Directions
In a large bowl, combine crushed cookies and melted butter; toss until coated. Reserve 1/4 cup mixture for topping. Press remaining mixture onto bottom of a 9-in. springform pan or 13x9-in. dish. Freeze 10 minutes. Spread ice cream over crust. Freeze, covered, until firm.
In a bowl, beat cream until soft peaks form. In a large bowl, mix marshmallow creme, milk, extract and, if desired, food coloring until blended. Fold in whipped cream.
Spread over ice cream. Sprinkle with reserved cookie mixture. Freeze, covered, until firm.
Nutrition Facts 1 piece: 385 calories, 24g fat (12g saturated fat), 56mg cholesterol, 256mg sodium, 41g carbohydrate (26g sugars, 2g fiber), 3g protein.
My Christmas Fudge
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.
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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.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts
1 piece: 127 calories, 6g fat (2g saturated fat), 6mg cholesterol, 18mg sodium, 17g carbohydrate (15g sugars, 1g fiber), 2g protein.
Coconut Joys
Ingredients
1-1/2 cups sweetened shredded coconut
1 cup confectioners' sugar
1/4 cup butter, melted
1 ounce milk chocolate, melted
2 tablespoons chopped pecans
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Directions
In a large bowl, combine the coconut, confectioners' sugar and butter. Form into 1-in. balls.
Using the end of a wooden spoon handle, make an indentation in the center of each ball. Fill with chocolate. Sprinkle with pecans. Place on a waxed paper-lined baking sheet. Chill until chocolate is firm. Store in the refrigerator.
Nutrition Facts 1 each: 101 calories, 6g fat (4g saturated fat), 7mg cholesterol, 38mg sodium, 11g carbohydrate (10g sugars, 0 fiber), 0 protein. Diabetic Exchanges: 1 starch, 1 fat.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.
Frozen Peppermint Delight
Ingredients
1 package (14.3 ounces) Oreo cookies, crushed
1/4 cup butter, melted
2 containers (1-1/2 quarts each) peppermint ice cream, slightly softened
1 carton (12 ounces) frozen whipped topping, thawed
Hot fudge ice cream topping, warmed
Crushed peppermint candy
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Directions
In a large bowl, combine cookie crumbs and butter. Press into an ungreased 13x9-in. dish. Spread ice cream over crust; top with whipped topping. Cover and freeze until solid. May be frozen for up to 2 months.
Just before serving, drizzle with hot fudge topping and sprinkle with peppermint candy.
Nutrition Facts 1 piece: 425 calories, 22g fat (11g saturated fat), 24mg cholesterol, 296mg sodium, 52g carbohydrate (35g sugars, 2g fiber), 4g protein.
Cherry Cheese Cupcakes
Ingredients
3 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar, divided
1-1/2 teaspoons vanilla extract, divided
5 large eggs
1 cup sour cream
1-1/2 cups cherry pie filling
Mint leaves, optional
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Directions
In a large bowl, beat cream cheese, 1 cup sugar and 1 teaspoon vanilla until smooth. Add eggs, one at a time, beating well after each addition.
Spoon into foil-lined muffin cups. Bake at 300° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes.
In a small bowl, combine sour cream and the remaining sugar and vanilla until smooth. Spoon onto cupcakes. Return to the oven for 6-8 minutes or until set. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Top with pie filling; garnish with mint if desired. Store in the refrigerator.
Nutrition Facts 1 each: 202 calories, 13g fat (8g saturated fat), 82mg cholesterol, 105mg sodium, 18g carbohydrate (17g sugars, 0 fiber), 4g protein.
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White Candy Bark
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.
Editor's Note
This recipe was tested in a 1,100-watt microwave.
Nutrition Facts 1 each: 46 calories, 3g fat (1g saturated fat), 1mg cholesterol, 6mg sodium, 5g carbohydrate (1g sugars, 0 fiber), 1g protein.
Cinnamon Sugar Crackle Cookies
Ingredients
1 cup shortening
1-3/4 cups sugar, divided
2 large eggs, room temperature
2-3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
4 teaspoons ground cinnamon
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Directions
Preheat oven to 400°. In a large bowl, cream shortening and 1-1/2 cups sugar until light and fluffy. Beat in eggs. In another bowl, whisk flour, cream of tartar, baking soda and salt; gradually beat into creamed mixture.
In a small bowl, mix cinnamon and remaining sugar. Shape dough into 1-in. balls; roll in cinnamon sugar. Place 2 in. apart on ungreased baking sheets.
Bake 8-10 minutes or until golden brown. Cool 2 minutes before removing to wire racks to cool.
Nutrition Facts 1 cookie: 63 calories, 3g fat (1g saturated fat), 5mg cholesterol, 36mg sodium, 9g carbohydrate (5g sugars, 0 fiber), 1g protein. Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.
Cranberry-White Chocolate Cookies
Ingredients
1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 large eggs, room temperature
1/3 cup cranberry juice
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups dried cranberries
2 cups vanilla or white chips
GLAZE:
2 cups vanilla or white chips
2 tablespoons plus 1-1/2 teaspoons shortening
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Directions
In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs, cranberry juice and vanilla. In another bowl, combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Fold in cranberries and vanilla chips.
Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° until edges begin to brown, 10-12 minutes. Cool for 2 minutes before removing to wire racks to cool completely.
For glaze, microwave vanilla chips and shortening at 70% power until melted; stir until smooth. Drizzle over cookies.
Nutrition Facts 1 each: 103 calories, 5g fat (3g saturated fat), 11mg cholesterol, 47mg sodium, 14g carbohydrate (10g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch, 1 fat.
Irish Creme Chocolate Trifle
Ingredients
1 package devil's food cake mix (regular size)
1 cup refrigerated Irish creme nondairy creamer
3-1/2 cups 2% milk
2 packages (3.9 ounces each) instant chocolate pudding mix
3 cups whipped topping
12 mint Andes candies, chopped
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Directions
Prepare and bake cake mix according to package directions, using a 13x9-in. pan. Cool in pan on a wire rack 1 hour.
With a meat fork or wooden skewer, poke holes in cake about 2 in. apart. Slowly pour creamer over cake; refrigerate, covered, 1 hour.
In a large bowl, whisk milk and pudding mixes 2 minutes; let stand until soft-set, about 2 minutes.
Cut cake into 1-1/2-in. cubes. In a 3-qt. trifle or glass bowl, layer a third of each of the following: cake cubes, pudding, whipped topping and candies. Repeat layers twice. Refrigerate until serving.
Nutrition Facts 1 serving: 343 calories, 14g fat (5g saturated fat), 39mg cholesterol, 363mg sodium, 49g carbohydrate (32g sugars, 1g fiber), 5g protein.
Eggnog Cheesecake
Ingredients
1 cup graham cracker crumbs
2 tablespoons sugar
3 tablespoons butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
2 large eggs, room temperature, lightly beaten
3/4 cup eggnog
1/2 teaspoon rum extract
Dash ground nutmeg
Whipped cream and additional ground nutmeg, optional
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Directions
Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of pan. Place on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack.
In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Gradually stir in the eggnog, extract and nutmeg. Pour filling over crust.
Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
Bake at 325° until center is just set and top appears dull, 45-50 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Loosen sides from pan with a knife; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. If desired, top with whipped cream, then sprinkle with nutmeg.
Editor's Note This recipe was tested with commercially prepared eggnog. Nutrition Facts 1 slice: 275 calories, 19g fat (11g saturated fat), 79mg cholesterol, 195mg sodium, 24g carbohydrate (18g sugars, 0 fiber), 5g protein.
Chocolate Chip Raspberry Bars
Ingredients
1-3/4 cups all-purpose flour
1 cup sugar
1 cup cold butter, cubed
1 large egg
1/2 teaspoon almond extract
1 cup seedless raspberry jam
1/2 cup miniature semisweet chocolate chips
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Directions
In a large bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in egg and extract just until moistened. Set aside 1 cup crumb mixture for topping.
Press the remaining mixture into a greased 11x7-in. baking pan. Bake at 350° for 5 minutes. Spread with jam and sprinkle with reserved crumb mixture. Bake 35-40 minutes longer or until golden brown.
Sprinkle with semisweet chips. Return to the oven for 30 seconds or until chips are glossy. Cool completely on a wire rack. Cut into bars.
Little Amaretto Loaf Cakes
Ingredients
4 large eggs
1 cup sugar
1/2 cup water
1/2 cup amaretto
1/2 cup canola oil
1/4 cup butter, melted
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
3/4 cup sliced almonds
GLAZE:
1/2 cup sugar
1/2 cup water
1/4 cup butter, cubed
1/4 cup amaretto
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Directions
Preheat oven to 325°. Grease and flour four 5-3/4x3x2-in. loaf pans.
In a large bowl, beat eggs, sugar, water, amaretto, oil and melted butter until well blended. In another bowl, whisk flour, baking powder and salt; gradually beat into egg mixture. Stir in almonds.
Transfer to prepared pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean.
Meanwhile, for glaze, combine sugar, water and butter in a small saucepan; bring to a boil. Cook and stir 3 minutes. Remove from heat; stir in amaretto.
Remove cakes from oven; cool in pans on a wire rack 5 minutes. Pour glaze over cakes while in pans; let stand until glaze is absorbed, about 30 minutes. Remove cakes from pans. Store cooled cakes, covered, in refrigerator.
Nutrition Facts 1 slice: 217 calories, 11g fat (3g saturated fat), 45mg cholesterol, 188mg sodium, 24g carbohydrate (16g sugars, 1g fiber), 3g protein.
Buttery Coconut Bars
Ingredients
2 cups all-purpose flour
1 cup packed brown sugar
1/2 teaspoon salt
1 cup butter, melted
FILLING:
3 large eggs
1 can (14 ounces) sweetened condensed milk
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup butter, melted
3 teaspoons vanilla extract
1/2 teaspoon salt
4 cups sweetened shredded coconut, divided
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Directions
Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides.
In a large bowl, mix flour, brown sugar and salt; stir in 1 cup melted butter. Press onto bottom of prepared pan. Bake until light brown, 12-15 minutes. Cool 10 minutes on a wire rack. Reduce oven setting to 325°.
In a large bowl, whisk the first 7 filling ingredients until blended; stir in 3 cups coconut. Pour over crust; sprinkle with remaining coconut. Bake until light golden brown, 25-30 minutes. Cool in pan on a wire rack. Lifting with parchment, remove from pan. Cut into bars.
Nutrition Facts 1 bar: 211 calories, 12g fat (8g saturated fat), 36mg cholesterol, 166mg sodium, 25g carbohydrate (18g sugars, 1g fiber), 3g protein.
Ingredients
1 package (8 ounces) chopped mixed candied fruit
1-1/4 cups golden raisins
1 cup chopped walnuts, toasted
3 cups all-purpose flour, divided
2 cups butter, softened
2 cups sugar
6 large eggs, room temperature
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Directions
Preheat oven to 275°. Line bottoms of four greased 9x5-in. loaf pans with parchment; grease parchment.
In a small bowl, toss candied fruit, raisins and walnuts with 1/2 cup flour. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually beat in remaining flour. Fold in fruit mixture.
Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pans 10 minutes before removing to wire racks to cool.
Editor's Note To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally. Nutrition Facts 1 slice: 133 calories, 7g fat (4g saturated fat), 33mg cholesterol, 61mg sodium, 16g carbohydrate (10g sugars, 1g fiber), 2g protein.
Lemon-Butter Spritz Cookies
Ingredients
2 cups butter, softened
1-1/4 cups sugar
2 large eggs
Grated zest of 1 lemon
2 teaspoons lemon juice
1 teaspoon vanilla extract
5-1/4 cups all-purpose flour
1/4 teaspoon salt
Colored sugar
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Directions
In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, lemon zest, lemon juice and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well.
Using a cookie press fitted with the disk of your choice, press dough 1 in. apart onto ungreased baking sheets. Sprinkle with colored sugar.
Bake at 350° for 8-10 minutes or until lightly brown around the edges.
Nutrition Facts 1 cookie: 47 calories, 3g fat (2g saturated fat), 9mg cholesterol, 25mg sodium, 5g carbohydrate (2g sugars, 0 fiber), 1g protein.
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