Holiday Fudge

This is a family favorite! My Aunt Julie sent this one to me as well.

In a very large mixing bowl dump:

4, 1/2 cups semi sweet chocolate chips
7 oz bottle marshmallow cream
2 sticks butter (not margarine)
2 cups chopped walnuts
1 tsp vanilla

In a large pot bring to a boil for 10 minutes, stir constantly:

4, 1/2 cups sugar
12 oz can evaporated milk


After 10 minutes of boiling, dump the hot liquid over top the ingredients in your mixing bowl. Mix for 2 minutes with large wooden spoon. Then dump into a cookie sheet with rims. I like to have the cookie sheet lined with parchment paper strips. Put in refrigerator for the day. I like to score, or cut, the fudge when it is still quite soft.

Macaroons

This recipe came from my Aunt Julie while my little family was alone and living in Seattle. I have made them every Christmas since. These are really simple. They turn out soft and chewy. This recipe makes 24 cookies


In a medium bowl mix:

1/4 cup flour
3/4 cup sugar
1/8 tsp salt

now add and mix well:

1 tsp vanilla
2 egg whites

now add and mix well:


2, 1/2 cup coconut (I uses sweetened, but you can use unsweetened)


using wet hands form rounded balls and place one inch apart on waxed paper lined cookie sheets.

Bake at 350 for 17 minutes. I let them cool on the cookie sheet. Then dip in melted chocolate chips. Put the chocolate dipped cookies back onto wax paper for the chocolate to harden

Oaty Gingerbread Men

I found this recipe from the kitchen cafe blog here. I added the oat flour to make them extra chewey. It added a unique flavor to this Christmas classic!

In a mixer dump and mix:

3 cups flour (1/4 cup of this is oat flour)
3/4 cup brown sugar
3/4 tsp baking soda
1 T cinnamon
1 T ginger
1/2 tsp cloves
1/2 tsp salt

Now add and mix on high until crumbly:

12 T butter cold and cut into 12 pieces.

Now add and mix on high until just mixed:

3/4 cup molasses
2 T milk

Divide into 3 parts. Place each section of dough onto a piece of waxed paper. Place another piece of wax paper on top of the ball of dough. Using a rolling pin, flatten the dough to 1/4 inch. Place the waxed covered dough in the freezer for 10 minutes. Remove cold dough and cut out the men. Place on cookie sheet lined with fresh wax paper. Bake at 375 for 9 minutes. Allow to cool on cookie sheets.

Winter Pasta

Now that Thanksgiving is over we can officially begin eating the tomatoes we bottled in July! Most people do not have fresh tomatoes in their gardens this time of year. This recipe will help you use your bottled tomatoes!

Boil according to instructions:

1 lb penne pasta

In a food processor blend:

1/2 cup spinach
1 cup basil cup basil
1/2 cup Parmesan cheese
1/4 cup chopped walnuts
1 large garlic clove
1/4 tsp salt

now slowly add while slowly processing:

1/3 cup olive oil

Drain pasta and return pasta to pot.

Add:

1 quart bottled tomatoes, drained.

Add spinach/basil blend. Toss till warm. Serve with walnuts.

Streusel Pumpkin Pie

This pumpkin pie is a combination of Libby's pumpkin pie recipe and a streusel I really like. This recipe makes two pumpkin pies.

Make pie crusts. The recipe can be found here.

In a large bowl mix:

1, 1/2 cup sugar
1 tsp salt
2 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
4 large eggs
1 large can Libby's pumpkin (29 oz)
2 cans evaporated milk (12 oz each)

Pour the pumpkin mix into the two unbaked pie crusts. Bake at 425 for 15 minutes. Reduce temp to 350 and bake 20 minutes. Then open the oven door and carefully sprinkle streusel over the two pies. Close door and bake another 30 minutes.

Streusel

In a medium bowl mix:

1/2 cup brown sugar
1/2 cup flour

Then cut into flour:

1/4 cup firm butter

Now add:

1/4 cup chopped pecans

Green Smoothie

I did another experiment with baby spinach and thought this smoothie was really yummy!


In a blender mix:


6 ice cubes
1, 1/2 cup milk
1 banana

1/2 cup strawberry yogurt
1 cup spinach
1 cup frozen fruit mix (peach, mango, pineapple, strawberry)
2 T sugar

Pumpkin Cheesecake

I made this pie for Thanksgiving this year to switch things up a bit. It came from Joy of Cooking, my favorite recipe book for the basics.


Graham Cracker Crust

In a food processor dump:



10 large graham crackers (this is one package)
1 tsp cinnamon


After processing crackers into crumbs, add:

1/4 cup sugar
6 T butter, melted and cooled



Dump mixture into pie tin. Press into place. You can press another pie pan of the same size into the dough. Remove the top pan and you have a perfectly even crust. Bake at 350 for 10 minutes.

Cream cheese filling

In a small bowl combine:

2/3 cup brown sugar
3/4 tsp cinnamon
1/4tsp cloves
1/4 tsp ginger
1/8 tsp nutmeg

In a larger bowl or mixer beat for 60 seconds:

2 (8 oz packages) cream cheese

Add one at a time:

2 eggs
2 egg yolks
add:

1 cup canned pumpkin

Pour mixture into cooled pie crust. Bake at 350 for 30 minutes. Reduce the oven to 325 and bake another 10 minutes.

Meanwhile, whisk:

1, 1/2 cup sour cream
1/3 cup brown sugar
1 tsp vanilla

Remove pie and spread sour cream mixture on top. Also spread a couple tablespoons of ground up graham crackers. Bake another 7 minutes.Let the pie cool in the microwave for an hour for a slow cooling process. Refrigerate for 6 hours.