My mother always made fudge on this plate at Christmas time so now I carry on the tradtion! I can remember her making Fudge and Divinity by hand and sitting on the back porch while doing it. I have been able to master the Fudge but the Divinity is another story. Other than my neighbor across the street no one makes Divinity like my mom. Many people don't like Divinity but they never had the really good stuff!
Fudge
4½ c. sugar
1 can evaporated milk
2 sticks butter
1 pint jar of marshmallow cream
1 t. vanilla
1 pkg. semi sweet or milk chocolate chips
nuts, optional
In a medium heavy saucepan combine sugar, milk, and butter. Boil hard for 12 minutes. Take off of the heat and add chocolate chips, vanilla and marshmallow. Beat until the fudge stands in peaks or changes in texture. Pour and let stand 24 hours.
Divinity
2 c. sugar
2 egg whites, beaten stiff
½ c. corn syrup
½ t. salt
½ c. hot water
1 t. vanilla
nuts as desired
Dissolve sugar, salt, and syrup in hot water. Cook without stirring to spin with thread or when it cracks in cold water. Remove from heat and gradually pour over stiffly beaten egg whites beating constantly. Add vanilla and continue beating until mixture stands in peaks. Drop by the spoonful on wax paper.
Toffee, Divinity, Fudge
When we see a certain pan come out of the cupbaords we know that it is time for Kerry to make Toffee, yum, yum. He has made this candy every year since we got married thirty years ago. Now he is teaching all of our girls to make it. *This can't be made on a humid night or the toffee will turn to sugar. The same with Divinty and Fudge.
Toffee
1 lb. butter
2 T. corn syrup
2½ c. granulated sugar
½ c. water
1 c. slivered almonds
1 pkg. chocolate chips
Boil in a heavy pan to 300 on candy thermometer. Stir until dark golden brown. Turn onto a cookie sheet and top with chocolate chips. Spread nuts on top.
This is a new favorite for the family, so easy and yummy! Thanks to Natalie
Oreo Yummies
1 Package of Oreos, Crushed up fine (food processor)
1 Package Cream Cheese, Softened
Mix together and roll into balls.
Dip in melted chocolate and place on wax-paper-lined-cookie sheet. Put sheet into fridge until hardened.
If you want, drizzle with white chocolate. (Or coat with white and drizzle with brown... whatever!)
Introduced to us by my sister, Rosemarie many years ago this has been a fun tradition for us all to make and to give to neighbors as a simple gift. They can actually be molded into any shape we just started out with "Bears and Bunnies!"
“Bears and Bunnies”
6 oz. bag puffed rice or wheat
2 c. brown sugar
2 sticks butter
1 c. corn syrup
1 can sweetened condensed milk
Boil butter, sugar, syrup and milk for about 6 minutes. Place cereal in a large bowl and pour the mixture over the tip, mix well. Spray mold with a vegetable spray and fill with the mixture. Remove from mold immediately.
Hopscotch
½ c. peanut butter
2 c. mini marshmallows
2 c. chow mein noodles
6 oz. butterscotch chips
Melt peanut butter and butterscotch chips. Pour over noodles and marshmallows and turn into a 9x13 pan, chill. Cut into squares and serve.
Caramel Corn
1 can sweetened condensed milk
1 lb. brown sugar
1 c. corn syrup
1 stick butter
Combine ingredients and bring to a boil, to a soft ball stage. Cover 10 quarts popped popcorn.
Peanut Butter Cups
1 pkg. graham crackers
2 c. peanut butter
4 c. powdered sugar
2 sticks softened butter, not melted
1 pkg. chocolate chips.
Mix together graham crackers, peanut butter, powdered sugar and softened butter, blend well. Form into balls or place in mini cupcake holders. Melt chocolate chips and spread over the peanut butter mixture.
(Grandpa Smith really loved these for special treats.)
This cookie recipe is a year round favorite! One special memory for me is a Christmas one when my three oldest girls were quite little. We had a cookie decorating party at our house with their friends. What a mess!! But at the same time so much fun. Everyone certainly left our home on a sugar high that day. And who doesn't like to leave Sugar Cookies for Santa Claus?
Sugar Cookies
1½ c. powdered sugar
1 c. butter or margarine, softened
1 egg
1 t. vanilla
½ t. almond extract
2½ c. all purpose flour
1 t. baking soda
1 t. cream of tartar
Mix powdered sugar, butter, egg, vanilla and almond extract. Mix in flour, baking soda and cream of tartar. Cover and refrigerate for at least 2 hours. Preheat oven to 375. Divide dough into halves. Roll each half on to a lightly floured board. Cut into shapes. Bake until edges are light brown 7-8 minutes.
Swiss Cheese Pie
1 prepared pie crust
4 eggs
1 can evaporated milk
2 t. instant minced onion
1 t. salt
dash cayenne pepper
dash nutmeg
6 oz. Swiss cheese, grated
½ lb-1 lb. bacon cooked, crumbled or
½ lb-1 lb. cooked ham, cut into small cubes.
Combine eggs, milk, minced onion, salt, cayenne, and nutmeg. In the bottom of the pie crust place the bacon or ham, top with the Swiss cheese and then pour the egg mixture on top. Bake in a 450 degree oven for 15 minutes, reduce heat to 325 and bake for an additional 15 minutes or until a knife inserted comes out clean.
(The first time I ever ate this was in Portland when I went to meet Kerry’s family for the first time. I had never had Quiche so it sounded really strange to me. I loved it of course and it has become a Christmas morning tradition for our family over the years.)
Peppermint Brittle(Jessica)
1 bag white chocolate chips, preferably Guittard
1/4 c. crushed peppermint candy canes
1/2 t. peppermint extract
In a glass bowl place the chocolate chips and place int microwave. Heat for 30 seconds at a time and stir between each heating. When chips are melted and smooth add the extract and stir until smooth. Finally add the candy and stir. Pour the mix onto a wax paper covered cookie sheet and chill until firm. Later break the candy up into pieces and serve.
