Archive for the ‘Christmas’ Category

Christmas Cherry Fudge

1 small box cherry gelatin
3 1/2 cups granulated sugar
1/4 teaspoon baking soda
1 1/2 cups milk
1/4 cup butter
1/2 cup chopped, candied cherries
1/2 cup chopped walnuts

Cook gelatin, sugar, baking soda and milk slowly until sugar is dissolved. Clip a candy thermometer to the side of the saucepan. Cook, without stirring, until the mixture reaches 236 degrees F.

Remove from heat. Add butter. Pour onto a large platter. Cool, without stirring, until lukewarm.

Beat until it loses its gloss. Stir in cherries and walnuts. Pour into a buttered 8-inch square pan.

Christmas Oyster Roll

16 ounces cream cheese
2 teaspoons Worcestershire sauce
1/8 teaspoon garlic powder
1/2 small onion, grated
3 tablespoons mayonnaise
1/8 teaspoon salt
2 cans smoked oysters, well drained and finely chopped
1/4 cup fresh parsley, chopped

Cream together cream cheese, Worcestershire sauce, garlic powder, onion, mayonnaise and salt. Spread mixture on wax paper until it is about 12 x 8 inches and less than 1/2 inch thick. Chill in refrigerator about one hour.

Spread oysters on top of cheese mixture, and roll up into a log. Roll log in chopped parsley and chill refrigerator for 24 hours before serving.

Serve with crackers.

Serves 10-25, depending on serving size

Tiny Christmas Fruit Cakes

1/4 pound candied cherries, chopped
3 candied pineapple slices, chopped
2 1/4 cups chopped pecans
1 (6 ounce) can coconut
1 (14 ounce) can sweetened condensed milk
3 tablespoons butter (do not melt)
2 teaspoons vanilla extract

Preheat oven to 300 degrees F.

Cut or chop fruit and nuts. Add fruit, nuts and coconut to milk, butter and vanilla extract. Mix well.

Grease tiny muffin tins very well and fill three-fourths full. Bake for 30 to 35 minutes or until golden on top. Remove carefully when cool.

Chocolate Christmas Cake

This old, traditional holiday recipe yields a dense cake that is much like a dark, spicy fruitcake. It will keep for quite a long time if you wrap it well. You can also bake the cake in mini-loaf pans or mini-Bundt pans to make individual servings.

2 cups sifted flour
1 1/2 cups granulated sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 tablespoons unsweetened cocoa powder
1/2 cup shortening
1 1/2 cups unsweetened applesauce
2 eggs
1/2 cup chopped walnuts
1/2 cup chopped raisins
1/2 cup dates
1/2 cup chopped candied red cherries
1/3 cup candied fruit mix
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 teaspoon vanilla extract

Preheat oven to 325 degrees F. Grease 10-inch tube pan; line with greased paper or parchment paper.

Sift together first 5 ingredients in large mixing bowl. Add shortening and applesauce. Mix thoroughly at low speed for 2 minutes, scraping bowl and beaters; then add eggs and beat again.

Put walnuts, fruit and spices in a separate bowl; toss with 1/4 cup flour to coat well. Add to applesauce mixture with vanilla extract. Blend well. Pour batter into prepared pan. Bake 1 1/2 to 2 hours until knife inserted in center comes out clean. Invert and cool on rack. When cold, slice thinly.