Homemade Turtles

1 (14 oz.) package caramels
3-4 T. milk
2 c. pecan pieces
butter
1/4 bar paraffin
1 (12 oz.) bag semi-sweet chocolate morsels

Melt caramels in milk over low heat; add pecan pieces. Drop by teaspoonfuls onto buttered wax paper. Chill until set. Melt paraffin and chocolate morsels in heavy saucepan over low heat. Dip chilled caramel clusters into chocolate and return to wax paper. Chill for at least an hour.

Christmas Through the House

To keep that Christmas-y scent wafting through my house even when I'm not baking, I keep a little pot on the stove, about half full of water and put in a couple of sticks of cinnamon, some nutmeg, a few whole cloves and the orange peels whenever someone eats an orange. If it's on the back burner, it warms while I'm cooking, but if I'm not, I just leave the eye on low for a little while. You could add just about anything you like -- lemon peels, vanilla, maybe even a sprig of the tree. It's just that special blend of smells that only fills our home this time of year and makes your home smell extra welcoming to all those out-of-town guests!

Merry Christmas!!

Fudge in Five .... No Fudgin'!

This is by far the easiest fudge recipe I've ever come across. My Mama gave it to me and I actually think she found it in the book that came with her microwave. This is a NEVER FAIL recipe, so easy even the kids can do it, and mine have -- successfully.

Fudge
1 bag (12 oz.) chips (can use peanut butter, milk chocolate, semi-sweet, white or Swirls)
1 can sweetened condensed milk
1/4 c. butter
1 c. chopped walnuts (optional)

Place all ingredients (except nuts) in a large bowl. Microwave at medium (50%) until chips are melted, 3-5 minutes, stirring once or twice during cooking. Stir in nuts. Pour into well-greased 8x8 baking dish. Refrigerate until set.

Variation: Can substitute 6 oz. peanut butter chips for 6 oz. of chocolate chips to make a chocolate-peanut butter fudge.

Or, you could stir in a cup of broken pretzel pieces instead of nuts to make a chocolaty-salty treat.

My family loves, loves, LOVES this fudge and it is so easy that I make several varieties throughout the season. I've even packaged it in tins and given as teacher gifts.

Enjoy!

The 12 Cookies of Christmas

December is a month steeped in tradition and one of ours is the 12 Cookies of Christmas. Throughout the month I bake -- excessively, and we eat -- excessively. I do some of this at a friend’s cookie exchange each year, where we gather with our cookie dough, bake, eat, have tea and talk! If you’re having or attending a cookie exchange this year, or even if you just bake at home, this column will give you a couple of new ideas. The cookies I bake aren’t always sweet, some are savory and I’m giving you one of each to satisfy all the taste buds. So this month, let’s have “Dessert @ 6”, with each of the treats having 6 or less ingredients, which will help us wedge in some baking between all that shopping and wrapping!

Cheese Crisps

½ lb. extra sharp cheddar cheese
2 sticks butter
2 c. all purpose flour
2 c. Rice Krispies
¼ t. salt
½ - 1 t. cayenne pepper (depending on tastes)

Grate cheese into large bowl. Place sticks of butter in bowl with cheese. Let stand at room temperature until both are soft. Cream together butter and cheese very well; add flour, salt and cayenne pepper. Mix will; stir in Rice Krispies. Roll about 1 tablespoon of mixture into a ball. Place on cookie sheet and press with the tines of a fork. Bake at 325 degrees for 15-20 minutes, watching carefully after 15 minutes to make sure they don’t overcook. These will not brown, but should be crispy, not soft.

Now for the sweet! These remind me of the date nut roll my grandmother used to make and they are so deliciously different, yet extremely quick and easy to make. They will also help use up the rest of the box of Rice Krispies you bought to make the Cheese Crisps. The great thing about the next recipe is that it’s all done on the stovetop – no baking!

Date Crisps

1 stick butter
2 c. Rice Krispies
1 (8 oz.) pkg. chopped dates
1 c. brown sugar
1 c. chopped pecans
Powdered sugar

In a medium saucepan, place butter, brown sugar and dates. Cook over medium heat until butter and sugar melt. Add Rice Krispies and chopped pecans, stirring to combine. Cool until mixture is warm enough to touch. Form mixture into 1” balls and roll in powdered sugar.

I'd love to collect a few more recipes from some of you. I invite you to email me at lwhite_bloomingdalegazette.com and share your favorite Christmas cookie.

Also, I'll be posting a few more treats this month that your family is sure to love, so check back often.

Happy baking!