Sweets and Treats (Favorite Holiday Recipes)
Gingerbread Man Cookie Recipe
5 cups all purpose flour- sifted
1 1/2 teaspoons baking soda
1 cup sugar1 1/2 teaspoons ginger
1 1/2 teaspoons cinnamon
1/4 teaspoons salt
3/4 cup dark corn syrup
1 teaspoon vinegar
1. In a large mixing bowl, add the sugar and butter.
2. In asaucepan, pour in the corn syrup and bring to a boil. Then pour over the sugar and butter. Add the vinegar and stir until it's smooth.
3. Add the egg and blend.
4. Sift in the flour, ginger, baking soda, cinnamon and salt. Mix well. Cover and allow to chill in refrigerator overnight.
5. Remove about 3/4 cup of dough at a time to create each gingerbread man, or roll out on floured surface and cut with large gingerbread man cookie cutter.
6. Place on greased cookie sheet about an inch apart.
7. Bake at 350 degrees for 10-12 minutes or until cookies are an even tone of golden brown.
8. Let cookies cool a little, then remove from pan and place on cooling rack.
9. When gingerbread man cookies are completely cooled, frost with sugar icing. Before the icing sets, add decorations to represent features such as raisins for eyes, nose, mouths and buttons. You can use chocolate chips, cinnamon candies or whatever you like to decorate as desired.
This recipe is for pure white traditional divinity and will make about 1 1/2 pounds.
2 1/3 cups sugar
2/3 cups light corn syrup
1/2 cup water
1/4 teaspoon salt
2 egg whites
1 teaspoon vanilla
In a heavy saucepan, add the sugar, corn syrup, water and salt.
Stir over low heat until the sugar is dissolved.
Cover and bring the sugar mixture to a boil and let cook one minute while boiling.
Remove the cover and cook over low heat setting without stirring until the candy thermometer reaches 265 degrees.
With an electric mixer; beat the egg whites until very stiff and peaks form, but is still moist.
Continue beating while slowly pouring the syrup mixture into the eggs in a steady stream, then add the vanilla and continue beating until the mixture loses its glossy appearance.
Drop by teaspoons onto waxed paper.
Let cool completely.
This recipe makes almost 3 pounds of candy. For a smaller amount cut the recipe in half.
1 pound butter
2 2/3 cups light brown sugar-packed down
1 1/2 cups toasted blanched almonds-chopped
6 Hershey's chocolate candy bars
(optional)1 cup toasted blanched almonds- chopped-for topping
In a heavy saucepan; combine the butter and sugar. On low heat setting and stirring constantly, cook the mixture until it comes to a boil.
Continue cooking, stirring occasionally until a small amount of mixture dropped into a cup of water becomes brittle or is 290 degrees on a candy thermometer.
Add the 1 1/2 cups almonds. Stir once to mix in but no more because at this point, stirring the mixture will cause it to sugar.
Immediately pour the mixture into a well greased or buttered cookie sheet or pan.
Let the mixture set, but while it's still warm, place the Hershey chocolate candy bars across the top of candy. As the chocolate melts, spread it with a spatula. (Optional) Sprinkle with the 1 cup of almonds and press lightly.
Let cool completely and break into pieces.
New York Style Cheesecake
Cheesecake is an all American favorite during the holiday season, although it's great to enjoy anytime of year. I've made many different types of cheesecake during my lifetime, but this my all time favorite
4 - 8 ounce packages of cream cheese
1-16 ounce container of sour cream
1/2 cup of real butter
2 tablespoons cornstarch
1 1/4 cups sugar
1 1/4 teaspoons vanilla
2 teaspoons lemon juice
In large mixing bowl; add sour cream, cream cheese and butter. let sit for about an hour or until it reaches room temperature.
Pre-heat oven to 375 degrees
heavily grease a 9" spring form pan.
When cream cheese, sour cream and butter has reached room temperature, blend well.
Add the sugar, corn starch, lemon and vanilla. Beat until well bended together.
Beat in egg, one at a time. Continue beating until mixture is creamy and smooth. Making sure there are no lumps.
Pour into greased spring form pan.
place spring form pan into a baking pan.
Pour water into the baking pan. fill the water level until it's halfway up the side of the spring form pan.
Bake for one hour, turn the oven off and let the cheesecake remain in the oven with oven door open for about an hour.
Remove from oven and allow the cheesecake to stand for about two hours.
Cover it and place in the fridge overnight, before you remove it from the pan.
Applesauce Spice Cake
2 cups sugar
1 cup butter
2 cups applesauce
3 cups of all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla
1 cup raisins
1 cup pecans-chopped
Preheat oven to 325 degrees.
Grease and flour a 9" tube pan or two 9"loaf pans.
In large mixing bowl, cream sugar, eggs and butter together.
Fold in the applesauce.
In a separate bowl, add the flour, baking soda, spices and salt.
Add the vanilla, then fold flour mixture into the creamed mixture. Stir a little to mix.
Fold in the raisins and nuts. Stir to mix in.
Pour into prepared pan(pans) and cook for 1 hour and 20 minutes or until done.