Sunday, November 27, 2011

Maple Sponge Candy

Maple Sponge Candy

"This candy is like the kind that people refer to as seafoam candy. It's crunchy and has a sugary-maple flavor. Just TRY to have only one piece!"
Yields 0.5 pound.
1 cup maple flavored syrup
1/2 cup white sugar
2 teaspoons distilled white vinegar
2 teaspoons baking soda
Butter a 9x9 inch pan and set aside.
2 In a heavy 2 quart saucepan, combine the syrup, sugar and vinegar. Bring to a boil over medium heat, stirring constantly until sugar dissolves. Continue cooking without stirring until a candy thermometer reads 300 degrees F (150 degrees C).
3 Remove from heat and quickly stir in the soda; mix well. I
4 Immediately pour candy into prepared pan, Do not spread. Cool and break into pieces.
Makes 8 servings

Santa's Favorite Cake

Santa's Favorite Cake
This cake is a red velvet cake with a peppermint twist,
and a delicious peppermint cream cheese frosting. Prep
Time: approx. 45 Minutes. Cook Time: approx. 25 Minutes.
Ready in: approx. 2 Hours 10 Minutes. Makes 1 - 3 layer cake
(12 servings).

1 (18.25 ounce) package white
cake mix
3 egg whites
1 1/3 cups buttermilk
2 tablespoons vegetable oil
1 (9 ounce) package yellow
cake mix
1/2 cup buttermilk
1 egg
1 1/2 tablespoons unsweetened
cocoa powder
2 tablespoons red food coloring
1 teaspoon cider vinegar

1 (8 ounce) package cream
cheese, softened
1 cup margarine, softened
2 (16 ounce) packages
confectioners' sugar
2 teaspoons peppermint extract

1 Preheat oven to 350 degrees F (175 degrees C). Grease
and flour three 9 inch round cake pans.
2 In a large bowl, combine white cake mix, 3 egg whites,
1 1/3 cups buttermilk, and 2 tablespoons vegetable oil.
Mix with an electric mixer for 2 minutes on high speed. In
a separate bowl, combine yellow cake mix, 1/2 cup
buttermilk, 1 egg, cocoa, red food coloring, and vinegar. Use an
electric mixer to beat for 2 minutes on high speed.
3 Spoon white batter alternately with red batter into the
prepared cake pans. Swirl batter gently with a knife to create
a marbled effect.
4 Bake in preheated oven for 22 to 25 minutes, or until a
wooden pick inserted into the centers comes out clean. Let
cool in pans for at least 10 minutes before turning out
onto a wire rack to cool completely.
5 In a large bowl, beat cream cheese and margarine until
smooth. Gradually blend in sugar until incorporated and
smooth. Stir in peppermint extract. Spread peppermint cream
cheese frosting between layers, and on top and sides of cake.

Christmas Butter Cookies

Christmas Butter Cookies

1-1/2 c. confectioners sugar

1 c. margarine

1 egg

1-1/2 tsp. vanilla

2-1/2 c. all-purpose flour

1 tsp. soda

1 tsp. cream of tartar

Cookie decorations

Mix sugar and margarine; add egg and vanilla. Mix thoroughly. Mix

flour, soda and cream of tartar; blend. Refrigerate for 2-3 hours.

Roll a portion of dough into 1/8-inch thickness; cut into desired

shapes. Sprinkle on decorations. Place on lightly greased cookie

sheets. Bake at 375 degrees for 7-8 minutes.

Snickerdoodle Cookies

Snickerdoodle Cookies

Old-fashioned cinnamon cookies with a whimsical name.

a.. 1 tablespoon sugar
b.. 1 tablespoon ground cinnamon
c.. 1 cup shortening
d.. 1 1/2 cups sugar
e.. 2 eggs
f.. 1 teaspoon vanilla extract
g.. 2 3/4 cups all-purpose flour
h.. 1 teaspoon baking soda
i.. 1/2 teaspoon salt
j.. 2 teaspoons cream of tartar

In a shallow bowl, combine 1 tablespoon sugar and cinnamon; set aside. Cream shortening; gradually add 1 1/2 cups sugar, beating well. Add eggs; beat well. Stir in vanilla.
In a separate bowl, sift together flour, soda, salt and cream of tartar. Add sifted ingredients to creamed mixture; stir until well blended.

Shape dough into 1-inch balls and roll in cinnamon-sugar mixture. Place snickerdoodles 2 inches apart on lightly greased baking sheets.

Bake snickerdoodles at 400° for 6 minutes or until lightly browned. Remove to wire racks to cool. Makes about 4 dozen snickerdoodles.

Rudolph's Cookie Kisses

Rudolph's Cookie Kisses

1 cup softened margarine
1 teaspoon vanilla
2/3 cup sugar
1 2/3 cup flour
1/4 cup cocoa
1 bag (9 oz) chocolate kisses

Beat margarine, sugar & vanilla until it is creamy. In separate bowl, stir
together flour and cocoa. Blend into other mixture, mixing well. Refrigerate
for about 1 hour or until dough is easy to handle. Mold a tablespoon of dough around each kiss, covering completely. Shape into balls, then bake on
cookie sheet for 10 to 12 minutes or until set. Cool, then roll in powdered
sugar. Makes 4 1/2 dozen