Christmas Recipes

I have had a special request for some Christmas recipes so here are a few.  The fudge I make every year and it is one of Julie's favs.  The Jewish Cookies are an easy bar cookie and guys love them.  The Peanut Blossom Cookies are the ones with the Hershey Kisses in them and the Peanut Clusters are a super easy candy to make, but be aware, it makes a lot!  Have fun!

FUDGE

I got this recipe from Nancy, but I think it came from my grandmother, Elcy.  Where she got it, I do not know.

Special equipment needed:

Candy thermometer

Recipe:

4 cups sugar

¼ lb butter (1 stick)

1 large can evaporated milk

1 bag (12 oz) milk chocolate chips

1 jar marshmallow crème

1 cup chopped nuts

1 t. vanilla

Cook the sugar, evaporated milk and butter until the soft ball stage. 

Remove from heat and add the milk chocolate chips and marshmallow crème. 

Mix well and add 1 cup chopped nuts and vanilla.  Stir until mixed well and starts to thicken. 

Pour into well buttered or sprayed pan.  Let harden.  

Lick spoon and cooking pan before cleaning. 

JEWISH COOKIES

This is from my grandmother, Elcy, Nancy’s mom.  She always made them at Christmas time and they were one of Bucko’s favorites.  They are low in fat and guys really like them for some reason.

ATTENTION:  You will need to have the icing ready to go as it needs to be poured over the cookies while they are hot.

Special equipment needed:

Mixer (stand or hand)

Recipe:

4 eggs, beaten

1 lb box brown sugar

1 ½ cups flour

1 t. vanilla

1 cup chopped nuts

Mix ingredients well and pour into a greased and floured 12 x 16 inch pan.  Bake in 350 degree oven for 30 minutes. 

Icing:

1 cup powdered sugar

1 t. cinnamon

Milk

Mix powdered sugar and cinnamon well.  Add milk to make a thin paste that is kind of runny.  Spread over cookies while they are hot.

PEANUT BLOSSOM COOKIES

I can’t even remember where or when I first got this recipe and used it.  It is an absolute staple for Christmas and I always make at least two double batches.  The recipe actually calls for Hershey’s Kisses as the chocolate in the center, but I use Brach’s chocolate discs decorated with red, green and white sprinkles for a more festive look.

Special equipment needed:

Stand mixer – dough is too thick for hand mixer

Cookie sheets

Recipe:

½ cup shortening (Crisco)

½ cup peanut butter

½ cup sugar

½ cup brown sugar

1 egg

2 T milk

1 t. vanilla

1 ¾ cups flour

1 t. baking soda

½ t. salt

Beat shortening and peanut butter.  Cream with sugars.  Add milk, egg and vanilla.  Beat well.  Blend in dry ingredients.  Mix thoroughly.  Shape into balls.  Roll in granulated sugar.  Bake at 375 degrees for 8 minutes.  Remove and add chocolate kisses or candies.

FYI: 

-I never make a single batch of these, but always a double. 

-Make sure you press in the candies while the cookies are hot or they won’t stick.  -If you use a small candy it kind of melts and you will have to let the chocolate firm up before you store the cookies.

PEANUT CLUSTERS

I really don’t remember where I got this one, but I make them every year.  They are really easy and very yummy.

Recipe:

2-12 oz. packages milk chocolate chips

2 lbs. almond bark (white)

2 lbs. salted, roasted Spanish peanuts

Microwave chocolate chips and almond bark on high for 1 minute.  Stir and then return to microwave for 30 second intervals, stirring after each one.

Add peanuts and mix until well coated.

Drop by spoonfuls onto waxed paper or parchment paper.  Let harden and store.

FYI:

-You may use one package of semi-sweet chocolate chips to make the clusters a little less milk chocolatey.

-You can freeze these, although I prefer to keep them in covered containers.

-You will need a really big bowl to mix these in.