Photo by Scott Bauer, ARS/USDA
Every year we make cookies and candies for the holidays! I love the smell of baking breads, cookies, pies and cakes. For those of you who want to try candy making and cookie baking or who already do here is a list of recipes for your enjoyment.
Marbled Peanut Bark
This is an easy to make candy for anytime but looks wonderful amid other candies on a tray for the holidays!
Ingredients:
8 oz. white almond bark or white candy coating pieces
12 oz. semisweet chocolate chips
1 1/2 c. roasted peanuts
Line a cookie sheet with wax paper and set aside. In a small saucepan, melt the white almond bark or candy coating pieces over low heat. Stir constantly as it melts. Set aside. In a double-boiler, melt the chocolate chips over low heat and stir constantly. When melted stir in peanuts. Pour chocolate/peanut mixture onto the lined cookie sheet and use a spatula to spread. Gently pour white almond bark or white candy coating over the top of the chocolate and use a knife to swirl together. Place in refrigerator until set, about one hour. Break into pieces and store in airtight container. Yield about 30 pieces.
Homemade Lemon Gumdrops
2 c. granulated sugar
1/2 c. water
1 box (four packets) plain gelatin and 1/2 c. water for dissolving gelatin
juice of 1 lemon
Zest of 1 lemon
2 - 4 drops yellow food coloring
1/2 c. superfine sugar for rolling gumdrops
Butter the baking pan and set aside. Combine the sugar and 1/2 c. water in a medium saucepan and bring to a boil over medium heat. Stir constantly and wash down the sides of the pan with a pastry brush that has been dipped in cold water several times, to prevent sugar crystalization. In a small mixing bowl, dissolve the gelatin in 1/2 c. water for five minutes. Add dissolved gelatin to the sugar mixture and continue to boil for 15 minutes stirring constantly. Add the lemon juice and zest to the syrup and boil for five more minutes. Add food coloring. Pour the mixture into the buttered baking dish and set aside to set up for about three hours. After three hours, butter a knife, your fingers and culinary scissors thoroughtly. Cut the gummy substance into pieces (with the knife and/or scissors), roll into balls, and roll balls in superfine sugar. The balls will flatten out somewhat as they settle. Stored in an airtight container, these drops will last for weeks. Yield about 70 gumdrops.
Classic Chocolate-Covered Cherries
One of the most popular traditional candies in my house each year! These are impressive when served at any holiday event!
1 box confectioners' sugar
1/2 c. light corn syrup
1/2 c. unsalted butter
1 tsp vanilla extract
2 jars maraschino cherries, approx. 100 cherries
12 oz. semisweet chocolatte chips
Cover a cookie sheet with wax paper and set aside. In a medium mixing bowl, mix together confectioners' sugar, corn syrup, butter, and vanilla extract. Knead or stir mixture until ingredients are well mixed and smooth. Pinch a small piece of dough off and wrap around each cherry, rolling between hands quickly to prevent sticking and to form a smooth ball. Place on prepared cookie sheet and refrigerate until firm. Melt chocolate chips in a double boiler over simmering heat, stirring frequently with a rubber spatula. Dip cherries in chocolate, using toothpicks, a fork, or any other dipping tool. Place on wax paper and chill until firm. Store in refrigerator in an airtight container. Yield about 100 cherries.
Lime Jelly Treats
1/2 c. water
2 c. granulated sugar
2 1/2 TBSP gelatin
1/4 c. cold water
3/4 c. lime juice
several drops green food coloring
1/8 c. superfine sugar
Butter the baking pan and set aside. Combine water and sugar in a medium saucepan and clip thermometer to the side of the pan. Cook over medium heat until the mixture reaches 255ºF. Soak gelatin in the cold water in a small mixing bowl for about five minutes, then add to cooked syrup. Remove from heat, add lime juice and food coloring, and use whisk to blend mixture. Pour mixture into prepared baking pan. Set aside for several hours or until firm. Turn out of pan onto a cutting surface, cut into squares, then roll in superfine sugar. Yield: about 50 pieces
Candy Pops
Caramel Pieces, about 25
Miniature marshmallows, about 50
14 oz. milk chocolate chips
2 c. toasted coconut
Push a miniature marshmallow onto the end of a sucker stick, then do the same with a caramel square, then with another marshmallow. Repeat procedure with remaining sucker sticks until caramels and marshmallows are all used. (Each stick should have two marshmallows and one piece of caramel.) Line a cookie sheet with wax paper. Melt milk chocolate over simmering heat in a double boiler, stirring with a rubber spatula. Dip candy (by the sucker stick) into the melted chocolate and immediately roll in toasted coconut. Place candy stick on wax paper, then put in refrigerator for 10 minutes or until set. Yield 25 candy sticks.
Easy Confetti Candy
8 oz white chocolate or almond bark
2.3 oz container of confetti sprinkles
Melt white chocolate or almond bark over simmering water in a double boiler, stirring frequently with a rubber spatula. When chocolate is completely melted, transfer to the squeeze bottle or cake decorating bag with small round tip. Cut the tip off the squeeze bottle. Spread confetti sprinkles on the cookie sheet in a thin, even layer. Squeeze small circles of white chocolate onto the confetti candy. Make sure the circles do not run together, but do not space them too far apart, as this wastes confetti candy. Place the cookie sheet in the refrigerator for about 10 minutes or until the candy has set up. Yield: About 75 pieces, depending on size.
For Brownies and Cookies here is a whole list to check out!
Deb's Brownies
Pumpkin Walnut Cookies
Danish Cherry Balls
Danish Christmas Cookies
Peanut Patties
Two Tone Cookies
Oatmeal Raisin Spice Cookies
Orange Slice Cookies
Spicy Ginger Cookies in a Jar
Decorative Brownies in a Jar
Gingerbread Cookies
Ginger Snap Cookies
Chocolate Covered Raisin Cookies
M&M's Cookie Mix
Hawaiian Cookies
Reese's Peanut Butter Cups Cookies
Trail Mix Cookies
Raisin Crunch Cookie
Sugar Cookies
Snickerdoodle Cookies
Peanut Butter Cookies
Orange Cookies
Chocolate Chip Cookies
Oatmeal Raisin Cookies
Applesauce Cookies
Chocolate Cookies
Cornflake Cookies
Hanukkah Dreidel Brownie
Caramel Apple Cookies
Most of all enjoy the holidays and if you are traveling please be safe. I wish you all Peace and Happiness now and always.
