“Favorite Holiday Treats Pt. 1”
“BEST EVER FRUITCAKE COOKIES”
1 c. raisins
1 c. candied cherries (red & green), coarsely chopped
1 c. candied pineapple, coarsely chopped
1 c. Brazil nuts, coarsely chopped
1/2 c. golden Crisco shortening
3/4 c. sugar
1 tsp. vanilla
1/2 tsp. almond extract
1 1/4 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
Combine fruit, nuts and half of the flour; mix well. Cream together the shortening and sugar. Then add the egg & flavorings. Beat until light & creamy. Stir in fruit mixture & remaining flour, baking soda, & salt; mix well. Drop onto parchment lined or greased baking sheets & bake at 350 for 10-12 mins. Let cool on cooling racks.
“CROCK POT CARAMEL APPLE CIDER”
2 quarts apple cider
1/2 c. packed brown sugar
2 tsp. vanilla extract
3 cinnamon sticks
1/2 c. caramel sundae sauce
Pour cider into 4 quart crock pot. Add brown sugar & vanilla, and stir well. Tie cinnamon sticks in small square of cheesecloth, and add to cider. Cover and cook on low for 3 hours. After 3 hours, remove cinnamon sticks & discard, then add caramel sauce. Stir well and cook for 30 more mins. Stir again prior to serving.
“BACON JALAPENO PECANS”
4 c. pecan halves
1/8 c. sugar
6 slices bacon, sliced
1 jalapeno, halved, seeded, & diced
2 Tbsp. maple syrup
1/4 tsp. nutmeg
1 egg white
Preheat oven to 300. Line a baking sheet with parchment paper. Add bacon and cook for 10 mins. While bacon is cooking, whisk the egg white in large mixing bowl until foamy and no liquid remains. Add sugar, nutmeg, jalapenos, and maple syrup. Mix. Pour into pecans and toss until well combined. Toss with bacon on sheet and bake for 15 mins. Toss pecans, lower the temp of oven to 250 and cook for another 15-25 mins. Allow to cool on baking sheet and store in airtight container.
“BLUEBERRY CHRISTMAS SUGAR COOKIES”
1 1/2 c. fresh blueberries
1 c. butter
2 c. flour
3/4 c. sour cream
1 egg yolk
3/4 c. sugar
3/4 c. chopped pecans
1 tsp. cinnamon
Cut butter into flour with pastry blender until mixture resembles coarse crumbs. Add blueberries, sour cream and egg yolk into separate bowl. Add to flour mixture. Cover and chill for several hours. Mix sugar, pecans and cinnamon and set aside. Divide dough into 5 equal portions. Roll each portion into an 8″ circle pan. Sprinkle with sugar mixture. Cut circle into eighths using sharp knife. Roll up each piece starting at wide ends and seal points firmly. Place on ungreased baking sheets with point side down. Bake at 350 for 25 mins or until lightly browned. Remove to wire rack and cool. Makes 40 cookies.
“CRUNCHY BUTTER TOFFEE”
1 c. sugar
1/2 tsp. salt
1/4 c. water
1/2 c. butter (no substitutions)
1/2 c. chopped walnuts or pecans
Cook sugar, salt, water and butter to 285 degrees (light crack stage). Takes about 28 mins to reach. When you take off stove, add pecans. Pour into a well greased cookie sheet. Cool. Melt 2 (6 oz) pkg. semi sweet chocolate chips. Spread 1/2 on top and sprinkle with 1/2 c. nuts. Cool. Turn it over and repeat with rest of chips and nuts. When cool, break into pieces.
Size of pan would depend on how thin you want it. (Listener uses a 12×17 pan).
2 c. sweetened flaked coconut
1 6 oz pkg dried apricots, finely chopped (about 1 c.)
2/3 c. sweetened condensed milk, not evaporated
Mix all together and heat oven to 350 and grease cookie sheet. Roll teaspoon size into balls and place 1″ apart onto cookie sheet and bake for 12 mins or until set (Listener said to do less than 12 mins so you don’t overbake) and remove wire rack to cool. Store in airtight container for up to 2 weeks.
=====Raisin cookies or raisin bars (with or without frosting)