Christmas Recipes
 

Ok-

Mouseygirl says she makes killer fudge- I want to know how. :D

Let's share favorite Christmas/Holiday recipes here!

Rumballs...

Pirates of the Caribbean...

Yo ho effin' ho!!!:argghh:

I'll post the recipe when I get home...

OK, I'd love to see this rumball recipe. Sounds like something I'd like to make!

The way I used to do it in college--make rum balls (and bourbon balls) that is--was to crush up a bunch of vanilla wafers, add corn syrup, cocoa powder and liquor. Add a little more of this or that to obtain desired consistency. Chill.

Oh! Oh! I've got a recipe to share: Crack Candy

(okay, technically the "crack" comes from crackers...)

Ingredients
1 c. Brown Sugar
2 sticks butter
Saltines
Chocolate chips (dark recommended)

Melt butter and cook with sugar 5 minutes. Spread saltines on cookie sheet, pour sugar mix over. Bake at 325' for 6 minutes, remove from oven. Spread chocolate chips out over it and let them get melty. Spread over crackers. Cool in fridge a couple hours.

***

Now to be fair, I haven't made this myself yet, but it was served to me a couple months ago at a tailgate. Basically, the sugar stuff soaks up into the crackers, then when you put the choc. chips over the top, the heat melts them, you smear it, then stick the whole thing in the fridge so the chocolate hardens up. You basically have the sugar/salt on one side, and the chocolate on the other. It's awesome and somewhat addicting.

A staple for christmas in the lashbear household.
 

Rob's White Chocolate Eggnog

2 Qts 97% Fatfree readymade Custard (we'll add some naughtyness in a minute)
1 small carton pouring cream
9 oz Nestle White Choc Bits
2 Teaspoons ground Allspice
1.5 Cups Brandy
Milk for diluting

Pour the Custard into a 3 Qt jug or similar storage container.
Place the white chocolate into a bowl and microwave it in two lots of 1 minute, stirring in between, until melted.
Add cream to chocolate & stir.
Add creamed chocolate to custard, stirring until blended.
Add allspice and stir in well.
Add Brandy.
Add milk to bring up to 3 Qt mark.
Stir well, Refrigerate for 3 days (if you can :evil: ) and then enjoy.

PS: Note I altered the quantities for you ! :p

Know it well. We've been making it for years


... with some modification ;)

After the chips melt and you spread them across the sugared crackers, press some chopped nuts (we use pecans) into the soft chocolate.

Mmmmm...

(Is pouring cream like half and half?)

Sorry - Pouring cream = Single cream :)

I just made rum balls last night. Here is my recipe:

Rum Balls

2c finely crushed vanilla wafers
2c chopped nuts
2c powdered sugar
1/4c cocoa
1/2c bourbon, rum or brandy
1/4c light corn syrup

Mix wafers, nuts, sugar and cocoa in large bowl. Stir in rum and corn syrup until well blended. Shape into 1 inch balls. Roll in sugar( powdered or granulated) I prefer granulated personally. Refrigerate in atightly covered container for a few days.

I am making cookie trays this year for family and friends so I'm pulling out all the good old recipes!

I can tolerate a rum ball every once in a while, but one bite of Coaster Matt's balls was akin to having a cocktail. Strong stuff.

:eek: :evil:

My favorite thin to make for Xmas eve is Prime Rib and Yorkshire Pudding.

LOL! :D



(thanks for the cream clarification, lashbear!)

LOL It is really easy, but verrrrry good. I got the recipe out of a Baker's Chocolate cookbook pamphlet thingy that my mom had, the thing is from the 70's.

1 1/2 cups sugar
1/4 cup margarine
2/3 cup evaporated milk (NOT condensed)
around 35-40 large marshmellows
1/4 teaspoon salt
1 12 oz package of semi-sweet chocolate chips
1 teaspoon vanilla
1/2-1 cup of walnuts (optional)

mix everything but the vanilla and chocolate chips in a LARGE saucepan over medium heat, stirring constantly with a wooden spoon until it comes to a roiling boil. Once it boils, set the timer for 5 minutes and keep stirring. After 5 minutes add the chocolate chips until they melt then remove from heat. Add the vanilla and nuts. Pour immediatly into a very well greased metal 8-8 or 9-9 pan. Let set and cool for a few hours.

The hardest thing is the stirring. I make so much each year that my hands and wrist get sore. Start to finish it takes about 10 minutes. For greasing the pans I use butter flavor Pam, it beats trying to get margarine in the corners of the pan with my nails.
Also, you don't want to let it cool too much before pouring it into the pan. It sets up pretty quickly. As soon as the vanilla and nuts are mixed in completly pour it.

Thank you MG- I really wanted to try fudge this year. :)

Surely you were asking for it from this dirty-minded crowd. That's why I inserted my clarification:

"The way I used to do it in college--make rum balls (and bourbon balls) that is--was to crush up a bunch of vanilla wafers, add corn syrup, cocoa powder and liquor."

Heh, heh. I said "inserted."

Crack cooling as I speak- :)

Let's see how that came out-

So how were they?

I've seen the recipe but never thought crackers could be turned into candy. I saw a recipe this year that used graham crackers instead of saltines. I may have to try one of these.

The came out ok-

Messy business- I accidentally burned the first batch of sugar. Second try was good- but the sugar and the butter stayed seperate and never really came together in one mix.

Poured it over the crackers- and cooking it made the sugar carmelize- melted the chips and then put them in the fridge.

Some of them stayed kinda sticky- some did not. They are very sweet and good but not very attractive- not company worthy anyway. :)

It's something I'll play with- but for a first try it was ok.

I think I'll grab a picture- maybe someone who knows can tell me if they are supposed to look like that? LOL

I also have crack cooling at the moment. My waistline thanks you all. I did use fat free crackers though so that should count for something, right? Right?

The tray came out of the oven bubbly and caramelly (yep, I'm making up words). Still, it wasn't quite hot enough to melt the chips, which I might add were a combination of chocolate and butterscotch. I'm crazy that way. Also, I should mention that I added a dash of vanilla to the butter/sugar concoction. It just seemed like the thing to do.

Anyway... after struggling with the spreading of said chips, I ended up throwing the whole thing back in the oven, chips and all, for an additional couple of minutes. At this point, the chips spread like frosting.

I'll give an update when they have cooled. They should go nicely with the baked ziti I am preparing. Matthew is damn lucky that one of us can cook. :)

You may want to back off the pain pills before trying this. It looks to be a little tricky. I was on Oxycodine for a while before my surgery, so I know....

The guys at work would tease that I was on Oxycandy :rolleyes: :D .....

LOL- I did this too- I sprinkled on the chips and melted them in the oven- spread much better that way!

Can you post a pic (I will tonight) so I can compare?

Well, it's a matter of whether I can get a chance to get batteries for my camera before we finish eating them. ;)

They cooled nicely and broke apart similar to peanut brittle. My only problem is that I lined the cookie sheet with aluminum foil and didn't grease it first, so it was a little bit of a struggle to separate the two.

Also, I was kind of hoping that they would be something that could sit out but they get pretty messy to eat if they aren't cold. Still, yummy as sin.

Neph, you mentioned that the butter and sugar never really came together. I think that may have been a temperature thing. I let mine come to a boil first and it seemed to work well. Once chilled, they almost have the consistency of an english toffee, just not quite as hard.

Oh, and I dusted them with cinnamon afterwards, just because it seemed like the thing to do. :)

My butter t'would not boil without dire consequences to the brown sugar. Should I have melted and boiled the butter first, then added the sugar?

Methinks fudge is on the agenda next.

Perhaps. I let the butter melt over a medium heat until there was probably a half inch of melted butter in the pot, then added the brown sugar, stirring somewhat frequently. The whole concoction came to a boil soon after and I let it continue for a minute or two before pouring.

Might be worth another try. These things are to die for and I would have no apprehension about serving them to guests, other than the fact that there would be less for me to consume. :)

I would serve them based on taste- but I still need to work on appearance.

Nephy, did you use a double-boiler?

:blush: No- what is that?

Chocolate goes in the top, boiling water in the bottom, chocolate gets gentle melting heat.

Also good for non-burnt custards, sauces, etc.

in lieu of a double boiler, you can also place a heat resistant bowl over a pan of boiling water (if you can find pieces that fit together and that you can get apart without burning yourself.

since the chips melt on the crackers I would use the double boiler for the butter and sugar?

Here's one that's nummy good...

Easy Holiday Rush Cookies

Makes approx. 4 dozen

Ingredients:
1 box yellow cake mix
8 oz. cream cheese, softened
1/4 C. butter, softened
powdered sugar

In large microwave-safe bowl, microwave the butter and cream cheese until very soft.
Stir in the cake mix.
Roll in to 1/2" balls and put on baking sheet.
Bake at 350degrees for 7-10 minutes.
Sprinkle warm cookies with powdered sugar.
Store in refrigerator.

:D

Well, it's not the greatest pic, due to my lousy camera but here goes...

I forgot to get a pic of mine-and then they got ruined by excess humidity in the fridge- they drowned in condensation.

I will try them again- (oh, can't see the pic yet cause I am at work- will look again at home-Thanks!)

I've never tried this recipe, but it sounds like it would help. Otherwise keep the heat really low and never stop stirring.

P.S. My double-boiler looks nothing like the one lashbear posted. That looks like a coffeepot. Mine looks like regular pots that sortof "nest." The top one has a round bottom, and a ridge around the side so that it doesn't fall into the bottom one. NA's alternative works, too--if you have one of those metal mixing bowls, that should work.

My double-boiler is any convenient bowl balanced on top of a pot of some sort.

Okies- I saw the pics MBC- and I am glad to say mine looked as your do (or did if you guys have munched them all ;) )

Well- next on the agenda- fudge. I have all the ingredients so....Sunday (or tomorrow night) is fudge time.

I haven't been watching this thread closely, but I'm a little confused about the need for the double boiler. I've never needed it.

It's possible the sugar mixture is not getting hot enough, so I pulled my recipe and gave it a look-see for diffs.

Here's the one I use...

Notice the few differences...

Sugar, instead of brown sugar

Boil the sugar and butter together

400 degrees instead of 325

ahhhh- okies, will try sugar instead of brown sugar. Thanks!!

Ok, so you're modern and have one of there then.

That is exactly the one I have. I AM a very modern girl.

Mine's Farberware and has a metal lid and black handles. Does that make me more or less modern than NA?

It was a gift and I hear that it was hard to find. But if anyone's looking for one right now, I spotted the Revereware (good stuff!) version at Bed, Bath, and Beyond this morning.

I have that same Farberware double boiler... I have never used it.

I need to start with the fudge tonight, but I am just not in the mood.