Christmas Gift Giving
AFTON'S SUGAR COOKIES
CREAM TOGETHER:
1 c. margarine
1 1/2 c. sugar
1 tsp. vanilla
Add one at a time:
2 eggs
Add alternately with dry ingredients:
1 c. sour cream
Dry ingredients:
5 c. flour
2 t. baking powder
1 t. soda
1/2 t salt
Chill overnight, roll out. Bake on ungreased cookie sheet at
350 deg. for 10 to 12 min. (don't over bake)
PEANUT BRITTLE
Butter large cookie sheet or spray with Pam. Arrange wax paper under cookie sheet for stretching brittle later.
Measure peanuts; have butter, soda and vanilla measured and ready to add.
1 c. water
2 c. sugar
1 c. white Karo Syrup
2 c. raw spanish peanuts
2 t. soda
1 t. vanilla
1/4 c. butter
In heavy saucepan, combine first 3 ingredients. Cook to soft crack or 250 deg.; add 2 c. peanuts, cook to 300 deg., stirring constantly.
Remove pan from heat, immediately add 2 t. soda; 1 t. vanilla and 1/4 c. butter. Beat with wooden spoon un til mixture foams up and mixed well. Pour onto prepared cookie sheet. (Optional - You may stretch the candy if you want it thin. Use spatula sprayed with Pam and stretch out over wax paper around cookie sheet. The candy in the center is stretched to the outer edges of the cookie sheet.
FIVE POUNDS OF FUDGE
2-12 oz pkg. of semi-sweet chocolate chips
1 c. butter
1 jar (7 1/2 oz) marshmallow cream
1 can (13 oz) evaporated milk
4 1/2 c. sugar
2 T. vanilla
1-2 c. chopped nuts
Put chocolate, butter, and marshmallow cream in Mixing Bowl equipped with Wire Whisks. In a heavy 4 quart saucepan bring evaporated milk and sugar to a boil stirring constantly. When mixture reaches a full rolling boil, start timing and cook 8 min., stirring frequently (mixture scorches easily). Pour over chocolate mixture in the Mixing Bowl. Beat on Speed 1 until well mixed. Beat on Speed II until fudge begins to hold its shape. Beat in vanilla. Stir in the chopped nuts. (Nuts can be chopped using the Slicer Drum on the food processor.)
Pour into greased pan, 15x10x1 in., and spread evenly with spatula. Refrigerate until cold. Cut into 60 squares. Store in a cool place.
JIGGLERS
4 sm. boxes or 2 large boxes gelatin
2 1/2 c. boiling water (Do not add cold water)
Stir boiling water into gelatin. Dissolve completely.
Pour mixture slowly into 13x9 in. Pam sprayed pan.
Chill at least 3 hrs. Jigglers will be firm after 1 hr., but may be difficult to remove from pan.
To cut Jigglers dip bottom of pan in warm water for 15 seconds to loosen gelatin. Cut shapes with cookie cutters all the way through the gelatin. Lift from the pan with index finger or metal spatula.
CRISPY CHRISTMAS TREE
1/4 c. regular margarine or butter
1 6-10 oz. pkg. regular marshmallows (about 40) or 4 c. mini marshmallows
5 c. rice krispies
Measure margarine into 3 qt. saucepan; melt over low heat. Add marshmallows and cook, stirring constantly, until marshmallows are melted and mixture is very syrupy. Remove from heat.
Add rice krispies cereal; stir until well-coated
Butter Christmas tree cake pan; sprinkle Rascals tropical candies like lights/ornaments on a tree.
Spread warm mixture in well buttered Christmas tree shaped pan. Using waxed paper or buttered spatula press firmly into an even layer.
When cool pop out of pan and wrap in cellophane. Place a bow at top of tree as the star. Or fill the top of the Christmas tree pan with yellow Skittles before you put the rice krispy treat mixture in the pan!
ENGLISH SHORTBREAD COOKIES
2 c. flour
1 c. butter
1/2 c. sugar
Mix well (5-10 minutes) so that it sticks into a ball. Divide dough in half, roll into cylinders and wrap in wax paper or cellophane. Cool in freezer for 1/2 hr. Slice 1/4 in. thick. Bake at 300 deg. for 15 min.
MOLASSES COOKIE
1 c. butter 1 t. soda
3 1/2 c. flour 1 t. ginger
1/2 c. brown sugar 1/2 t. cinnamon
1/2 c. white sugar 1/2 t. cloves
1 c. molasses
Mix well. Divide dough in thirds, roll into cylinders and wrap in wax paper or cellophane. Cool in freezer for 1/2 hr. Slice 1/4 in thick. Bake at 325 deg. for 12-15 min.
DIVINITY
2 1/2 c. sugar
1/2 c. light corn syrup
2 egg whites
1 t. vanilla
In 2-quart saucepan, combine sugar, corn syrup, 1/4 t. salt, and 1/2 c. water. Cook to hard ball stage (260 deg.) stirring only till sugar dissolves. Meanwhile, beat egg whites to stiff peaks. Gradually pour syrup over egg whites, beating at high speed on electric mixer. Add vanilla and beat till candy holds its shape, 4-5 minutes. Quickly drop from a teaspoon onto waxed paper. Makes about 40 pieces.
ENGLISH TOFFEE
1 lb. butter
2 c. sugar
1/2 t. salt
1 t. vanilla
Combine ingredients in heavy sauce pan. Cook to 275 deg. until light brown in color. Spread thinly on cookie sheet. Sprinkle with 1 c. choc. chips. When they are soft and pliable, spread with a spatula and then sprinkle with sliced almonds. Allow to cool for an hour or more. Break into pieces.
CREAM TOGETHER:
1 c. margarine
1 1/2 c. sugar
1 tsp. vanilla
Add one at a time:
2 eggs
Add alternately with dry ingredients:
1 c. sour cream
Dry ingredients:
5 c. flour
2 t. baking powder
1 t. soda
1/2 t salt
Chill overnight, roll out. Bake on ungreased cookie sheet at
350 deg. for 10 to 12 min. (don't over bake)
PEANUT BRITTLE
Butter large cookie sheet or spray with Pam. Arrange wax paper under cookie sheet for stretching brittle later.
Measure peanuts; have butter, soda and vanilla measured and ready to add.
1 c. water
2 c. sugar
1 c. white Karo Syrup
2 c. raw spanish peanuts
2 t. soda
1 t. vanilla
1/4 c. butter
In heavy saucepan, combine first 3 ingredients. Cook to soft crack or 250 deg.; add 2 c. peanuts, cook to 300 deg., stirring constantly.
Remove pan from heat, immediately add 2 t. soda; 1 t. vanilla and 1/4 c. butter. Beat with wooden spoon un til mixture foams up and mixed well. Pour onto prepared cookie sheet. (Optional - You may stretch the candy if you want it thin. Use spatula sprayed with Pam and stretch out over wax paper around cookie sheet. The candy in the center is stretched to the outer edges of the cookie sheet.
FIVE POUNDS OF FUDGE
2-12 oz pkg. of semi-sweet chocolate chips
1 c. butter
1 jar (7 1/2 oz) marshmallow cream
1 can (13 oz) evaporated milk
4 1/2 c. sugar
2 T. vanilla
1-2 c. chopped nuts
Put chocolate, butter, and marshmallow cream in Mixing Bowl equipped with Wire Whisks. In a heavy 4 quart saucepan bring evaporated milk and sugar to a boil stirring constantly. When mixture reaches a full rolling boil, start timing and cook 8 min., stirring frequently (mixture scorches easily). Pour over chocolate mixture in the Mixing Bowl. Beat on Speed 1 until well mixed. Beat on Speed II until fudge begins to hold its shape. Beat in vanilla. Stir in the chopped nuts. (Nuts can be chopped using the Slicer Drum on the food processor.)
Pour into greased pan, 15x10x1 in., and spread evenly with spatula. Refrigerate until cold. Cut into 60 squares. Store in a cool place.
JIGGLERS
4 sm. boxes or 2 large boxes gelatin
2 1/2 c. boiling water (Do not add cold water)
Stir boiling water into gelatin. Dissolve completely.
Pour mixture slowly into 13x9 in. Pam sprayed pan.
Chill at least 3 hrs. Jigglers will be firm after 1 hr., but may be difficult to remove from pan.
To cut Jigglers dip bottom of pan in warm water for 15 seconds to loosen gelatin. Cut shapes with cookie cutters all the way through the gelatin. Lift from the pan with index finger or metal spatula.
CRISPY CHRISTMAS TREE
1/4 c. regular margarine or butter
1 6-10 oz. pkg. regular marshmallows (about 40) or 4 c. mini marshmallows
5 c. rice krispies
Measure margarine into 3 qt. saucepan; melt over low heat. Add marshmallows and cook, stirring constantly, until marshmallows are melted and mixture is very syrupy. Remove from heat.
Add rice krispies cereal; stir until well-coated
Butter Christmas tree cake pan; sprinkle Rascals tropical candies like lights/ornaments on a tree.
Spread warm mixture in well buttered Christmas tree shaped pan. Using waxed paper or buttered spatula press firmly into an even layer.
When cool pop out of pan and wrap in cellophane. Place a bow at top of tree as the star. Or fill the top of the Christmas tree pan with yellow Skittles before you put the rice krispy treat mixture in the pan!
ENGLISH SHORTBREAD COOKIES
2 c. flour
1 c. butter
1/2 c. sugar
Mix well (5-10 minutes) so that it sticks into a ball. Divide dough in half, roll into cylinders and wrap in wax paper or cellophane. Cool in freezer for 1/2 hr. Slice 1/4 in. thick. Bake at 300 deg. for 15 min.
MOLASSES COOKIE
1 c. butter 1 t. soda
3 1/2 c. flour 1 t. ginger
1/2 c. brown sugar 1/2 t. cinnamon
1/2 c. white sugar 1/2 t. cloves
1 c. molasses
Mix well. Divide dough in thirds, roll into cylinders and wrap in wax paper or cellophane. Cool in freezer for 1/2 hr. Slice 1/4 in thick. Bake at 325 deg. for 12-15 min.
DIVINITY
2 1/2 c. sugar
1/2 c. light corn syrup
2 egg whites
1 t. vanilla
In 2-quart saucepan, combine sugar, corn syrup, 1/4 t. salt, and 1/2 c. water. Cook to hard ball stage (260 deg.) stirring only till sugar dissolves. Meanwhile, beat egg whites to stiff peaks. Gradually pour syrup over egg whites, beating at high speed on electric mixer. Add vanilla and beat till candy holds its shape, 4-5 minutes. Quickly drop from a teaspoon onto waxed paper. Makes about 40 pieces.
ENGLISH TOFFEE
1 lb. butter
2 c. sugar
1/2 t. salt
1 t. vanilla
Combine ingredients in heavy sauce pan. Cook to 275 deg. until light brown in color. Spread thinly on cookie sheet. Sprinkle with 1 c. choc. chips. When they are soft and pliable, spread with a spatula and then sprinkle with sliced almonds. Allow to cool for an hour or more. Break into pieces.
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