Category Archives: Holidays

June 18, 2010 · 10:00 pm

Fantasy Fudge

My mom made this every Christmas when I was little.  I made it for my children and now they make it for theirs.  Kent especially loved making it with us.  He always had to make sure we said, “It makes it shiny!” when we added the vanilla.

by Granny–Dolores Borel

3              cups  sugar
3/4          cup  butter
2/3          cup  evaporated milk
12             ounces  semisweet chocolate
7               ounces  marshmallow cream
1               cup  pecans — chopped
1               teaspoon  vanilla

In a large sauce pan, combine butter, sugar and milk.  Bring to a boil. Turn down the temp but it should still boil.  Stir over a low heat for 4 minutes. Drop a little in a glass of cold water and feel if its holding together. (Soft boil.  test by pushing down the ball with your finger.) Remove from heat and stir in the chocolate.  When melted, add marshmallow cream.  Add vanilla. (Fudge will turn glossy) We always say “It’s shiny!” Fold in pecans (toast pecans first for more flavor)
Pour into a butter dish and cool.  Cut into small squares.

NOTES : To roast pecans:  Preheat oven 450. Soak pecans in water to cover 20 minutes.  Drain well.  Sprinkle 2 Tbsp salt evenly over the bottom of a 15 x 10 jelly roll pan.  Arrange pecans in a single layer; sprinkle with 2 more Tbsp salt.  Place in hot oven and turn off.  Let stand in oven 1 hour and 30 minutes.  Toss pecans in a strainer to remove excess salt.  Cool.
Or to roast pecans:  Just put in a pan and cook for 10 minutes in a 350 oven.

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Filed under Candy, Dessert, Holidays

June 18, 2010 · 9:47 pm

Candied Orange Peel

Granny made these gumdrop-like candies every Christmas when we were little.

When David was getting married, Mary Ellen made them for Kayla’s wedding shower and served them with Chocolate Shots.  They looked great presented on a plate together.

We recommend using the leftover juice to make Granny’s Orange Pecans.

by Granny–Dolores Borel

6        medium  orange — peeled
1        Tablespoon  salt
2        cups  sugar

Peel the oranges by hand and scrape with a spoon to remove the membrane from the orange peel.  As an alternative, use a vegetable peeler to create long strips of peel that will later be trimmed.  A vegetable peeler will create thinner candies than the peel and scrape method.

Add salt and peel to 4 cups water.  Weigh down peel with something and keep submerged overnight.  Drain and rinse.

The next day, cover with cold water and heat to boiling.  Drain and repeat 3 times.

Cut peel with shears in strips.

In saucepan, combine peel, sugar and 1/2 cup water.  Heat and stir until sugar dissolves.  Cook until transparent.  Drain and roll in granulated sugar.  Dry on rack.  Makes 2 to 2 1/2 cups.

Transparent peels ready to be drained and sugared.

Drying on the rack.

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Filed under Candy, Dessert, Holidays, Lunch Box, Showers or Teas

June 18, 2010 · 5:31 pm

Hot Eggnog

Hot eggnog has always been a Christmas Eve tradition in both Kent’s family and mine (Pat).   It’s a family tradition to serve it warm right out of the pot.  Add a spoon of whiskey to taste.

by Granny–Dolores Borel

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Ingredients

1        cup  milk
1        egg — separated
1        Tablespoon  sugar
1        dash  salt
vanilla to taste

Method

Multiply these ingredients times the number of people to be served. Heat milk, but do not boil.  Separate eggs.  Beat egg yolks until fluffy.  Add sugar and beat until light yellow.  Take  some of the hot milk and add to the beaten eggs.  Now pour the egg mixture into the hot milk. Add salt (about 1/4 tsp to a large pot).  Add vanilla ( about 1 or 2 Tbsp to a large pot). Beat egg whites and add 1/2 Tbsp sugar per egg white.  Don’t beat too stiff.  Fold into hot eggnog.  Sprinkle with nutmeg if you wish and add whiskey if you like to the cup when you serve.

*Don’t boil or eggs will curdle.  Be careful if reheating in the microwave, eggs will curdle if too hot.

Mary Ellen and Granny

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Filed under Drink, Holidays

June 18, 2010 · 5:06 pm

Pesto Cheese Wreath

The red and green stripes make this look like a Christmas wreath.  Pat has been known to embellish it with holly and a ribbon.

Elizabeth served this at her annual Christmas Sweet Swap luncheon for the ladies at church.

by Pat Savoie

2         cups  parsley
1/4     cup  almonds — slivered
2         tablespoons  parmesan cheese — grated
2         cloves  garlic
1          tablespoon  basil — dried
1/4      teaspoon  salt
2          tablespoons  olive oil
24        ounces  cream cheese
1/2      cup  mayonnaise
1/4      cup  whipping cream
1          teaspoon  sugar
1          teaspoon  onion salt
1/3      cup  pimiento — drained

Prepare parley-basil pesto with first 6 ingredients in small food processor or blender.

Beat cream cheese and mayo in small bowl until smooth.  Beat in whipping cream, sugar and onion salt.

Line 5 cup ring mold or bundt pan with plastic wrap.  Spoon half the cheese mixture into prepared mold; spread evenly.  Spread parsley-basil pesto evenly over cheese.  Top with chopped red pimentoes.  Spoon remaining cheese mixture over pimentoes.  Spread evenly cover, refrigerate until cheese is firm;  8 hours or overnight.

* If you don’t have a ring mold, you can use two different sized bowls by placing the smaller one inside the larger one.

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Filed under Appetizer, Holidays, Vegetarian

June 18, 2010 · 4:49 pm

Marinated Cheese

Pat’s friend, Janis, made this for a luncheon and everyone liked it.  The marinade gives the cheeses a spicy flavor that is a welcome change to the appetizer buffet.  The red and green in the marinade make this a nice choice for Christmas.

by Pat Savoie

1/2     cup  white wine vinegar
3        Tablespoons  green onions — chopped fine
3        Tablespoons  fresh parsley
1         teaspoon  sugar
3/4     teaspoon  basil
1/2      teaspoon  salt
1/2      teaspoon  pepper
3          cloves  garlic — chopped
2          ounces  pimento — chopped
8          ounces  cheddar cheese
8          ounces  cream cheese

Shake first 9 ingredients in a jar.

Cut block of cheddar cheese and cream cheese in half.  Slice halves into thin slices.  Stack together alternating cheeses.  Place in serving dish and pour marinade over.  Chill 8 hours.

Cut cheese in half and then into squares.

Arrange in a checkerboard pattern in a rimmed dish.

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Filed under Appetizer, Holidays, Vegetarian

June 17, 2010 · 1:12 pm

Triple Chocolate Nut Clusters


These candies are a wonderful treat during the Christmas season. They also make nice gifts or party favors.  I served them at a Christmas Sweet Swap I hosted for the ladies at church.  Everyone wanted the recipe.  The slow cooker makes these candies a snap!

by Elizabeth Savoie Dronet from Southern Living

1  16oz jar dry-roasted peanuts
1  9.75oz can salted whole cashews
2 cups pecan pieces
18  2oz chocolate bark coating squares, cut in half
1  12oz pkg semisweet chocolate morsels
4  1oz bittersweet chocolate baking squares, broken into pieces
1  Tbsp shortening (Crisco)
1  tsp vanilla extract

Combine first 7 ingredients in a 5 quart slow cooker, cover and cook on low for 2 hours.  Stir to coat and add vanilla.  Drop by spoonfuls onto wax paper. (You’ll need a lot.)  Let stand for 2 hours.  Store in airtight container.  Makes about 6 dozen.  They keep for some time, so you can plan to serve them at more than one function.

*If the candies look too dry and chalky, add a Tbsp more of Crisco to bring back the gloss.

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Filed under Candy, Holidays

June 16, 2010 · 8:09 pm

Onion Cheese Tart

by Terry Sullivan–Elizabeth’s neighbor.  This makes a great covered dish for a pot luck or Thanksgiving side.

Saute:
1/4 cup butter
2 large onions thinly sliced

Mix in:
1 cup cheddar cheese
1 cup Monterey Jack cheese

Beat together and add in:
2 eggs
3/4 cup half & half
1 tsp salt
pinch of pepper

Mix and top with:
1 cup Ritz cracker crumbs
2 Tbsp melted butter

Bake in a square casserole dish for 25 minutes at 350.

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Filed under Holidays, Side Dish, Vegetarian