Favorite Holiday Recipes A Real Food for Real People Publication ISSN#1528-9621 (c)2002, 2009 Kaylin White/Real Food for Real People Index Introduction 3 Wonderful Fudge 29 Mailing Food Mixes 3 English Toffee 30 Christmas Mice 4 White Hot Chocolate 31 After-Thanksgiving Dinner 6 Chocolate Bon Bons 32 All Purpose Mix 7 Snowflake Pretzel Treats 33 Velveeta Fudge 8 Hot Wassail 34 Sugar Cookie Suckers 9 Spiced Cider 34 Gift Sized Gourmet Cookie MIx 10 Apple Mulling Spice 35 Yule Log 11 Egg-free Eggnog 36 Cinnamon Pancake Mix in a Jar 12 Hot Cocoa Mix 36 Jiminy Cricket Cookie Suckers 13 Raspberry Cream Puffs 37 Filled Cookies 14 Fool’s Toffee 38 Holiday Cookies 15 Lemon Squares 39 Red’s Holiday Muffin Mix 16 Chocolate Clay 40 Holiday Brownie Buttons 17 Vanilla Fudge 41 Chocolate Mint Pinwheels 18 Butter Pecan Fudge 42 Cookie Crumb Crust 19 Irish Cream Caramels 43 Chocolate Spoons 20 Pumpkin Mousse 44 Cinnamon Candied Spoons 22 Christmas Special Fruitcake 44 Potpourri Gel Jars 23 Cathedral Cookies 45 Classic Salt Dough Ornaments 25 Jack Daniel’s Balls 45 No Bake Dough Ornaments 26 Fondant 46 Cinnamon Dough Ornaments #1 27 Holiday Mints 47 Cinnamon Dough Ornaments #2 28 Grandma Vesta’s Dressing 48 Introduction: I have been asked for years now, to put together a holiday collection. I wanted this collection to be special- not just another holiday recipe collection, and so I have very carefully chosen the recipes which are included in this collection. These recipes are a combination of family heirlooms, original recipes, and favorites of my family and friends. It is my holiday wish to you, that you and yours enjoy these recipes as much as we have. Mailing Food Mixes Mailing treats and mixes can be challengingespecially when mailing them to locations outside of your country! Many times, it is wise to limit the size of your package to 2 pounds or less. An excellent packing filler, is always popcorn- and it is much less expensive than the Styrofoam puffs. Plastic jars mail more safely than glass jars. Disposable plastic containers or zip baggies are always nice choices as well. Last, decorate a large 10 x 13 inch or larger envelope in which to put your mix-in-a-zip baggie. These are thin, light, a pleasure to look at and ship well- this also saves wrapping the gift! Christmas Mice 8 ounces Dipping Chocolate - or Almond Bark 24 large Maraschino Cherries - with stems 24 roasted Peanuts or 48 sliced almonds 24 Hershey's Kisses candies - un-wrapped Round Candy Sprinkles tweezers Line two baking sheets with waxed paper, then set aside. Remove cherries from jar/juice, and drain well on paper towels, making sure stem stays firmly attached to each cherry. Set aside. Carefully separate peanut halves from each other, making sure not to break the individual halves- place these in a small bowl and set aside. In a microwave safe bowl, melt dipping chocolate or almond bark in microwave oven, on low heat, stirring frequently to dissolve lumps. Place bowl of melted chocolate on your work surface (I prefer the kitchen table for this), and arrange other ingredients, and baking sheets on work surface so they are all within easy reach. (continued next page) Now you are ready to dip your mouse bodies! Take a cherry by the stem, and dip into melted chocolate, covering entire cherry and stem. Carefully lay dipped cherry onto waxed paper lined baking sheet, so stem (tail) turns upward. Place one unwrapped Hershey's Kiss, flat side next to the 'body' so it forms a head for your mouse. Hold it in place until chocolate is set enough to hold by itself. Add two peanut half or sliced almond 'ears' by cementing them on with small dots of melted chocolate- then using tweezers and round candy sprinkles, add a tiny nose to the pointed end of the head, and place eyes in appropriate area, also cementing with melted chocolate. (A toothpick is handy to use for adding chocolate 'cement'). You now have one Christmas Mouse completed! Repeat process until all 24 mice are assembled. Store mice in re-shaped paper cup cake liners, in a cool, dry place - do not refrigerate because this will cause the mice to get white streaks. After Thanksgiving Dinner 2 ½ cups Turkey Gravy 3 cups Turkey - cooked & cubed 1 ½ cups Peas - frozen 1 ½ cups Mushrooms - sliced 1/4 cup Water 2 Tbsp. Parsley, chopped - divided 2 1/4 cups Bisquick® baking mix -- (or All Purpose Mix) 1/4 tsp. Black Pepper - freshly ground 5/8 cup Milk Preheat oven to 450 degrees Fahrenheit. In a large saucepan, combine gravy, turkey, peas, mushrooms, water, 1 tablespoon of the parsley and ½ teaspoon of the poultry seasoning. Stir occasionally over medium-low heat until mixture comes to a boil. Meanwhile, in bowl combine the baking mix, the remaining parsley and poultry seasoning, the pepper and milk; mix just to blend thoroughly. Pour turkey mixture into shallow 2-quart casserole or 9-inch square baking dish. Top with baking mix mixture, dropping with spoon in six equal mounds. Place on baking sheet and bake about 20 minutes until turkey mixture is bubbly and topping is golden brown. *To freeze for later use, do not top with dough mixture. tightly covered, labeled container for 3 - 6 months. Freeze in When ready to serve, thaw overnight in refrigerator. Heat meat mixture in large saucepan until mixture comes to a boil. Meanwhile, in bowl combine the baking mix, the remaining parsley and poultry seasoning, the pepper and milk; mix just to blend thoroughly. Pour turkey mixture into shallow 2quart casserole or 9-inch square baking dish. Top with baking mixture, dropping with spoon in six equal mounds. Place on baking sheet and bake about 20 minutes until turkey mixture is bubbly and topping is golden brown. AllAll-Purpose Mix 10 cups Flour 1 ½ tsp. Baking Soda 1 ½ Tbsp. Baking Powder 1 3/4 cups Powdered Milk 3 tsp. Cream of Tartar 2 ½ cups Vegetable Shortening In a large bowl, sift together all dry ingredients. Blend well. With butter knives or a pastry blender, cut in the shortening until evenly distributed. Mixture will be rough in texture. Put into an airtight container or large zip baggies. Label. Store in a cool, dry place. Use within 10—12 weeks. Makes about 14 cups of ALL PURPOSE MIX. Variation: Use 5 cups all-purpose flour and 5 cups whole wheat flour instead of 10 cups all-purpose flour. Increase baking powder to 4 tablespoons. Note: If you are using ALL PURPOSE MIX at high altitudes, add ½ cup flour when making mix. You can use ALL PURPOSE MIX with any recipe you may already have for ‘Bisquick'! Velveeta Fudge 1 pound Butter or Margarine 1 pound Velveeta brand cheese 4 pounds Powdered Sugar 1 cup Cocoa - powdered, unsweetened 2 tsp. Vanilla 1 dash Salt 1 cup Walnuts - chopped (optional) Melt cheese and butter or margarine together in medium sized saucepan on medium-low heat. Remove from heat and add vanilla. Mix well. Mix powdered sugar and cocoa in a large mixing bowl until blended well. Add melted mixture to sugar/cocoa mixture and mix until completely blended. Work nuts into dough, and spread evenly in 2 (9"x13") pans. Cool and cut into 1 inch squares. (1 square = 1 serving) Yield: 6 to 6 ½ pounds candy. NOTES : This fudge is one of the very best!!! No one ever guesses it is made from cheese, and folks who do not like chocolate even like it! Sugar Cookie 'Suckers' 2/3 cup Vegetable Shortening 3/4 cup Sugar 1 1/4 Tbsp. Milk 1 tsp. Vanilla 1 Egg 2 cups Flour 1 ½ tsp. Baking Powder 1/4 tsp. Salt 24 Flat Popsicle Sticks -- wooden Assorted decorations -- choc. raisins, etc. chips, candy, Cream vegetable shortening, sugar, milk and vanilla in large bowl with an electric mixer until well blended. Add egg and mix well. Combine flour, baking powder and salt in another bowl, then add to creamed mixture. Cover and refrigerate for several hours or overnight. Pre-heat oven to 375 degrees F. Shape dough into 1-1/2 inch balls. Push ice cream sticks into the centers of the dough balls. Place dough 'suckers' about 3 inches apart on an ungreased baking sheet. Flatten to ½ inch with the bottom of a large glass drinking glass which has been dipped into sugar. Decorate as desired. Be sure to press decorations into dough so they won't fall off after baking. Bake at 375 degrees F for 8 to 10 minutes. Cool on baking sheet 2 minutes, then remove to cooling racks. Variation: Flatten dough balls with a greased, flat spatula instead of glass dipped into sugar. To 'paint' cookie 'suckers' mix one egg yolk and 1/4 teaspoon water. Divide evenly into 3 small cups. Add 2 to 3 drops different food colors to each cup. Stir. Use water color brushes to paint cookies before baking. Decorate if desired and bake as directed above. Gift Sized Gourmet Cookie Mix 1 cup Flour ½ tsp. Baking Powder ½ tsp. Baking Soda 1 1/4 cups Rolled Oats 1 Milk Chocolate Bar - single serving size ½ cup White Sugar ½ cup Brown Sugar ½ cup chopped Nuts - your choice (optional) ½ cup Chocolate Chips In a large bowl, combine flour, baking powder, and baking soda. Layer ingredients in order given in a quart sized canning jar. Mix oatmeal in a blender. Grate chocolate bar and mix into the oatmeal. It is helpful to tap jar lightly on a padded surface (towel on counter) as you layer ingredients to make all ingredients fit neatly. Use scissors to cut a 9 inch-diameter circle from fabric of your choice. Center fabric circle over lid and secure with a rubber band. Tie on a raffia or ribbon bow to cover the rubber band. Attach a card with the following directions: ~Gourmet Cookies~ Remove chocolate chips from jar with a large spoon. Empty jar of cookie mix into a large mixing bowl. Stir mix with a large wooden spoon to evenly distribute ingredients. Add ½ cup softened butter or margarine. Stir in one egg and 1 teaspoon vanilla. Mix until completely blended. Mixture will be thick, so you may need to use a wooden spoon to finish mixing. Stir in chocolate chips. Shape into walnut size balls and place onto a greased cookie sheet 2 inches apart. Bake at 375 degrees F for 8 to 10 minutes until edges are lightly browned. Cool 5 minutes on cookie sheet and then place cookies on baking racks to finish cooling. Yield 3 dozen. Yule Log 4 cups Rice Krispies cereal ½ cup Peanut Butter 3/4 cup Light Corn Syrup ½ cup Butter or Margarine 1 dash Salt 1 tsp. Vanilla 12 ounces Chocolate Chips - melted In a large saucepan, combine butter, corn syrup and peanut butter, and cook over medium heat until butter is melted and ingredients are mixed well. Remove from heat, and add salt and vanilla. Mix well, then add rice Krispies cereal to mixture and stir until all cereal is coated with mixture. Pour warm mixture into a wax paper lined 9 x 13 inch pan, and spread, then lightly pack with buttered hands, to form a flattened crust. Spread melted chocolate chips onto top of crust. You will need to work quickly to roll your Yule logs. First, using a sharp knife, cut the crust down the center forming two separate squares of crust. Next, working from the center-out, roll the logs jelly roll style, toward the outer ends of the pan, making two separate Yule logs. Tightly wrap logs for slicing later, or slice immediately, and place slices into a sealed container to retain softness. Cinnamon Pancake Mix in a Jar 3 cups Flour 2 Tbsp. Sugar 2 Tbsp. Baking Powder 4 ½ tsp. Cinnamon 1 1/4 tsp. Salt In a large bowl, combine all ingredients. Place mixture into a quart sized jar. It is helpful to tap jar lightly on a padded surface (towel on counter) as you layer ingredients to make all ingredients fit neatly. To decorate, use scissors to cut a 9 inch-diameter circle from fabric of your choice. Center fabric circle over lid and secure with a rubber band. Tie on a raffia or ribbon bow to cover the rubber band. Store in a cool, dry place up to 6 months before using. Use the following recipe when you are ready to make pancakes, or copy it onto a recipe card and attach it to your decorated jar to give as a gift: Cinnamon Pancakes In a medium bowl, combine 3/4 cup Milk, 1 Egg and 2 Tbsp. Vegetable Oil. With a wire whisk, blend in 1-1/3 cups Pancake Mix until moistened but still lumpy. Cook on a lightly greased griddle or skillet. Makes about 10- 5 inch pancakes. NOTE: This recipe makes wonderful waffles as well! Simply make batter a bit thicker by adding less liquid when mixing it up. Enjoy! Jiminy Cricket Cookie Suckers 24 whole Oreo Double Stuff Cookies 24 Lollipop Sticks 1 pound Dipping Chocolate -- or Almond Bark ½ tsp. Peppermint Extract Assorted Candy Sprinkles Carefully remove one side from each cookie so the middle is exposed. Using the end of a potato peeler, carve a trench wide and deep enough to snug-ly insert a lollipop stick into each cookie. Firmly re-attach side to each cookie, being careful not to break or crush it. (It may be helpful to lightly brush frosting middle with water before re-attaching cookie side). Set cookies aside. Line 2 baking sheets with waxed paper and set aside. In a glass bowl or double boiler, melt dipping chocolate or almond bark. Once chocolate has become liquid, add peppermint extract and stir well. Now you are ready to coat your prepared cookies. Dip each cookie carefully, making certain they do not separate in the melted chocolate. Hold each dipped cookie over chocolate after dipping to let excess chocolate run back into bowl, then carefully lay onto wax paper lined baking sheets. Quickly sprinkle wet cookie with candy sprinkles, then let dry. Repeat process with each cookie sucker until all are complete. (If you experience trouble dipping your cookie suckers, you can also paint sucker with chocolate mixture, using pastry brush, one side at a time.) When cookie suckers have set and dried, wrap each with a small square of plastic wrap, then tie securely with a short length of ribbon or yarn. Store in a cool dry place, but do not refrigerate. Filled Cookies 1 cup Sugar 1 ½ Tbsp. Vegetable Shortening 3 Eggs 1 cup Milk 2 tsp. Baking Powder ½ tsp. Salt 1 tsp. Vanilla 1 cup Raisins 1 cup Chocolate Chips 1 cup Nuts - chopped Cornstarch - as needed Flour - as needed Cream sugar, shortening & eggs. Add milk, baking powder, salt and vanilla and mix well. Add enough flour to make a dough which can be rolled out. Roll out dough and cut into 4 inch circles with the lip of a drinking glass or a biscuit cutter. Filling: Barely cover raisins and nuts with hot water until they swell. Heat and thicken with cornstarch. Partly cool and add chocolate chips. Drop 1 teaspoon of filling onto a dough circle. Fold over to make a half-circle and seal edges. Bake at 375 degrees F on greased cookie sheets for 10 12 minutes. Cool and frost/decorate as desired. Store in closed container to keep soft. These cookies freeze well. Source: "Grandma Vesta McIlrath" Holiday Cookies 1 cup Butter or Margarine 1 cup Sugar 3/4 cup Brown Sugar 2 Eggs 1 tsp. Vanilla 1 tsp. Almond Extract 2 cups Whole Wheat Flour ½ tsp. Baking Powder ½ tsp. Baking Soda ½ tsp. Salt 2 cups Chocolate Chips, M&Ms® plain chocolate candy, raisins, etc. 1 ½ cups Nuts - chopped 1 cup Oatmeal 1 cup Dates Mix butter or margarine and sugars well, then add eggs. Mix well, then add vanilla and almond extracts. Mix well, then add flour, baking powder, baking soda and salt. Add oatmeal, then add chocolate chips, etc, walnuts and last, the dates. Drop by teaspoonfuls onto greased cookie sheets and bake at 350 degrees F for 12-15 minutes. Yield: "5 dozen" Red's Holiday Muffin Mix 5 cups Flour 1 cup Whole Wheat Pastry Flour 1 ½ cups Sugar 1 cup Instant Non-Fat Dry Milk 1/4 cup Baking Powder 2 tsp. Salt 2 Tbsp. Cinnamon ½ tsp. Cloves Spoon flour into measuring cup; level off. In large bowl, combine all ingredients; blend well. Store in airtight container in a cool, dry place. About 8 cups mix. High Altitude- Above 3500 Feet: Decrease baking powder to 2 ½ tablespoons. For gift giving, measure 2 cups mix, and place in airtight container or zip baggie. A pint jar is the perfect size for giving this mix as a gift. To decorate, cut a 9 inch-diameter circle from fabric of your choice. Center fabric over lid and secure with a rubber band. Tie on raffia or ribbon bow to cover the rubber band. Attach card with the following directions: Red's Holiday Muffins 2 cups Holiday Muffin Mix 2/3 cup water 1 egg, slightly beaten 1/4 cup oil Heat oven to 400 deg. Fahrenheit. Line 2 muffin cups with paper baking cups. In medium bowl, place muffin mix, water, egg and oil. Stir until dry ingredients are just moistened. DO NOT OVER MIX. Fill prepared muffin cups approximately ½ full. Bake at 400 degrees F for 10 to 15 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm. Yield: 12 muffins. Tip: ½ cup miniature chocolate chips or ½ cup pecan pieces can be added to batter. High Altitude- Above 3500 Feet: Bake at 425 deg. for 10 to 15 minutes. Holiday Brownie Buttons 1 can Sweetened Condensed Milk 12 ounces Milk Chocolate Chips 48 unwrapped Hershey's Kisses candies 2 cups Flour ½ cup Pecans - chopped finely 1 tsp. Vanilla 1 dash Salt Topping: Powdered Sugar -- or White Almond Bark Preheat oven to 350 degrees Fahrenheit. Set aside unwrapped kiss candies. In a large mixing bowl, combine remaining ingredients and mix well until you have a thick dough. Next, wrap a walnut sized piece of dough around a kiss candy, then place onto a greased baking sheet. Repeat with remainder of dough and kiss candies. Bake for 8 - 10 minutes, or until firm to the touch. Cool on wire cooling racks, then sprinkle lightly with powdered sugar or drizzle with melted white almond bark. Chocolate Mint Pinwheels 4 ounces Semisweet chocolate - (broken in pieces) ½ cup Butter or Margarine - (softened) ½ cup Sugar 1/4 cup Brown Sugar - (packed) 1 Egg 2 cups Flour 1/4 cup Sour Cream ½ tsp. Baking Powder 1/8 tsp. Baking Soda ½ tsp. Salt 1 tsp. Vanilla 1/4 tsp. Peppermint Extract Melt the chocolate in a double boiler over hot, not boiling water. occasionally until the chocolate is smooth. Set aside. Stir In a large mixing bowl, cream the butter, sugar and brown sugar until fluffy. Add the egg and sour cream, mixing well. In a separate bowl, combine the flour, baking powder, baking soda and salt. Gradually add the flour mixture to the large mixing bowl and mix well. Divide the dough in half. To one half, add the melted chocolate and the vanilla. To the other half, add the peppermint extract. Cover both bowls of dough and chill for one hour. Roll the chocolate dough between sheets of waxed paper to form a 15 x 81/2 inch rectangle, 1/8 inch thick. Repeat with the peppermint dough. Place the rectangle of peppermint dough on top of the chocolate dough rectangle. Trim edges to make a neat rectangle. Roll tightly, jelly-roll style, beginning with the long side. Wrap in waxed paper and chill 1 hour. Preheat the oven to 375 degrees Fahrenheit. Slice the dough roll into 1/4 inch thick slices. Place the rounds on an ungreased cookie sheet. Bake 6 to 8 minutes, or until the peppermint sections of the cookies are light golden brown. Let cool for 1 minute on the cookie sheet, then transfer to a wire rack to cool completely. Store in a tightly covered container. Cookie Crumb Crust Mix 6 cups Flour 1 ½ cups Brown Sugar - packed 1 ½ cups Nuts - chopped 1 pound Butter or Margarine - softened Preheat oven to 375 degrees F. In a large bowl combine dry ingredients and blend well. With a pastry blender cut in butter or margarine until mixture resembles cornmeal in texture. Press mixture firmly into 2 un-buttered shallow baking pans (9 x 13 inches). Bake about 15 minutes. Cool. Crumble and put in a large airtight container and label. Store in refrigerator and use within 4 to 6 weeks, or freeze for up to 6 months. Yield: "10 1/2 cups" Cookie Crumb Crust 2 Cups Cookie Crumb Crust Mix Press about 2 cups crumb mix in a baking pan or 9-inch pie plate and bake 10-12 minutes or according to directions for the filling you have chosen to use. Chocolate Spoons If you have attended craft fairs recently, you will see that these delicious gift items are selling for an average of $3.00 US each! You can make them yourself, for a fraction of the cost, and you also have some very creative variations to use! My favorite spoons to use for these gifts, are the gold plastic spoons which I find at a local party shop, but I have also used heavy duty clear spoons with great success. For gifts for that 'special person', you can also go to thrift shops and purchase ornate silverware, either stainless, or silver/gold plated for making very elegant spoons. I once found a spoon which had a porcelain area on the handle, with the correct initial of the person I was making a gift for! These spoons make great gifts for neighbors, friends and teachers, and if you wish the gift to be larger, simply include a mug, or china cup and saucer (thrift shop again) to complete the set. The candy molds in the directions may be purchased at your local craft store, as well as colored chocolate melts which are used for dipping and molded candies. You can also purchase flavorings and colorings made especially for candy making, usually on the same aisle. Enjoy! 12 Spoons (your choice, see above suggestions) Dipping Chocolate (available in assorted colors and flavors) Candy Molds, small (no larger than 1 ½ inches) Waxed Paper Plastic Wrap Ribbon 1. Pour melted chocolate as desired into 12 small candy molds, and set aside until hardened. Remove candies from molds and set aside. (Do not refrigerate these, because the chocolate may become white and streaked). 2. Line a baking sheet with waxed paper. (continued next page) 3. Melt chocolate (either double boiler or microwave method) and place near paper lined baking sheet. Also place spoons near by. 4. Dip spoons into chocolate, covering only about 3/4 of the spoon bowl, and lay facing down (bowl of spoon down) onto lined baking sheet. Do this with each spoon, and leave alone until chocolate is fairly well set. 5. Repeat dipping of spoons, again laying spoons face down onto lined baking sheet. Leave undisturbed until chocolate is completely set. 6. Using a small paint brush, apply melted chocolate to the back of one molded candy and apply to the bowl side of one chocolate coated spoon. The chocolate surface on this side of the spoon should have filled the bowl of the spoon by now, and will be fairly flat so very little chocolate will be needed. Rest spoon with attached molded candy into lined baking sheet. Repeat with other spoons until all 12 coated spoons have a molded candy attached. Leave undisturbed again until chocolate is completely set. 7. Cut squares of plastic wrap about 4 or 5 inches square, and loosely wrap chocolate covered end of spoons, securing in place with a 6 - 8 inch length of ribbon. Your spoons are ready for gift giving now! They may be used by filling a mug 2/3 full of scalded milk, or coffee, and stirring with the chocolate covered spoon. Note: These spoons are beautiful used with candies which are different colors, for example, molded chocolate roses (red with green leaf) onto either white or brown chocolate dipped spoon. Also use theme molds, such as Christmas, Valentines, Halloween, or children's themes. It is becoming popular to use mint flavored spoons for wedding receptions and bridal/baby showers, as well. Cinnamon Candied Spoons 7 ½ ounce pkg. Cinnamon Candies (such as Red Hots) 1 bottle Red Decorating Sugar 6 Tbsp. Light Corn Syrup Heavy duty spoons Line a baking sheet with waxed paper, spray with cooking spray. Place cinnamon candies in a heavy-duty re-sealable plastic bag; crush with a rolling pin or heavy object. In a heavy small saucepan, combine crushed candies and the light corn syrup over medium-low heat. Stirring frequently, heat until candies melt. Remove from heat (if candies being to harden, return to heat.) Place decorating sugar in a small bowl. Dip spoons into candy mixture and then into decorating sugar, pressing sugar into candy. Place spoons on baking sheet and let candy harden. These are a wonderful addition to the chocolate covered spoons. Go great with tea, and especially hot cider! Potpourri Gel Jars 2 cups Distilled Water 4 envelopes Un-flavored Gelatin 50 drops Essential Oil - (for fragrance) Food Coloring - as desired Heat one cup water in medium sized saucepan. Add gelatin, stirring to dissolve. Remove from heat and add remaining 1 cup of liquid as well as food coloring, and stir until dissolved. Put drops of essential oil into jars then add gelatin mixture. Place in fridge for approximately 2 hours. Remove, cover with plastic wrap or lid if you have one, and store at room temperature. To release the scent simply remove the lid... and when you are finished make sure you re-cover the jar so all the scent doesn't evaporate. This recipe makes four gel jars/ approximately 4 oz each. To decorate for gifts, tie ribbon or lace around the neck of the jar or add silk/dried flowers to the bow. It works very well to cut a circle of lace which can be reapplied after removing lid, by screwing the band on over the lace. This will allow the scent to be enjoyed as well as keeping the jar decorative while it is being used. Decorative rocks, silk flowers or leaves, etc. can be added to make these more decorative. Note: Some folks in humid areas had trouble with their gel accumulating a thin layer of mold when stored for a long time. If you are in an area like this, or plan to store your jars for an extended period of time, you may want to store them in your refrigerator or a cool, dark place, such as a cellar. Additional note: Since I first published this recipe in my ezine, Real Food for Real People, folks have sent in ideas to add to it. One of these, was to use the ‘Easter Egg Coloring' kit dye tablets to color the gel- another, to use recycled candle jars or potted cheese jars. Another reader sent in the following additional recipes & ideas: (continued next page) “Kaylin, Here's another method of making these cute little jars. They really make nice gifts. You will need: Clear glycerin soap Essential Oil Coloring if desired-to compliment the fragrance you choose. Grate or chop soap and place in glass measuring cup. Heat in microwave until thoroughly melted. Stir in your essential oil and coloring. Pour into jars and decorate as desired. This will also be a thick enough mixture that you can suspend things like lemon slices or orange slices in them. I have also made these gel jars this way. You will need: 4 envelopes Plain Gelatin 16 ounce bottle *Potpourri Oil In heat proof 4 cup glass cup, place 8 oz. of potpourri oil. Heat in microwave until really hot. This will give off a VERY STRONG fragrance so you may want to open a window. Stir in gelatin until completely dissolved. Add the remaining 8 oz. potpourri oil. Pour into jars and decorate. *The potpourri oil is available in most Wal-Mart stores and craft stores. It has coloring added to it so you don't need to add any additional coloring. Linda G.” Classic Salt Dough Ornament Recipe 2 cups Flour 1 cup Salt 1 cup Water, Coffee or Water colored with Food Coloring 1. Mix salt and flour. 2. Add in half the water, then gradually add the remaining water. 3. Knead until the dough is smooth, this can take up to 10 minutes. 4. For flat dough ornaments roll out the dough on baking paper, or be creative and make odd shapes and wreaths (takes longer to bake). Create: Use cookie cutters, cut-out templates, or just use your hands. Dust dough with flour and begin to add details to the ornaments with a toothpick, popsicle stick, and knife. Don't Forget to use a straw to make a hole so you can hang the ornament. Baking: Time varies based on thickness of ornament Temperature: 325 degrees Time: 1 ½ hours - or until dry Decorate: Let cool before you begin. Paint with acrylic paints. Glue on beads, buttons, or any fun accessory. If you would like your ornaments to last a long time, coat them each with acrylic varnish when everything is dry. NoNo-Bake Dough Ornament Recipe 3 ½ cups Flour 1 ½ cups Corn Starch ½ cup Salt 1 ½ cups very hot Water 1 Tbsp. Glycerin or Petroleum Jelly 1. Mix flour and corn starch 2. Combine water, salt and glycerin until salt is dissolved 3. Add flour and starch mixture to liquid mixture, mix until it clumps 4. Form into a ball, then knead for 5-10 minutes until smooth. Once complete, place dough plastic bag so it doesn't dry out. Form ornaments - when connecting, braiding, layering pieces, coat them with water - this will act as a glue. Insert hanging hook or ribbon while dough is soft. Let dry 2-3 hours before coating, adding decorations, or painting. If you would like your ornaments to last a long time, coat them each with acrylic varnish when everything is dry. Cinnamon Dough Ornament Recipe #1 2 cups Flour 1 cup Salt 5 tsp. Cinnamon 3/4 to 1 cup Water 1. Combine dry ingredients in a bowl 2. Stir in water gradually to make dough. If dough sticks to your hands - add more flour. If it crumbles - add water. 3. Knead for 5-10 minutes until smooth. 4. Refrigerate for 30 minutes. 5. Roll out dough to desired thickness can range from1/4 - 3/4 inch thick. The thicker the dough, the longer it will take to bake. Use cookie cutters to create teddy bears, gingerbread people, and holiday shapes. Use a straw to make a hole so you can hang the ornament. Baking: Check After :45 minutes - 1 hour Temperature: 325 degrees Fahrenheit Time: 1 ½ hours - varies based on thickness, bake till dry Let cool before you begin decorating your ornaments. Paint with acrylic paints. Glue on fun eyes, buttons, ribbon, or any fun accessory. If you would like your ornaments to last a long time, coat them each with acrylic varnish when everything is dry. Cinnamon Dough Ornament Recipe #2 1 ½ cups Ground Cinnamon 1 cup Applesauce 1/4 cup White School Glue - like Elmer's 1. Mix cinnamon, applesauce, and glue together in a bowl. 2. Mixture should have a consistency of cookie dough. If it seems hard - add a little water. 3. Knead dough for 5-10 minutes, place in bowl, cover with plastic wrap so it doesn't dry out, and let sit for 30-45 minutes. 4. Knead dough again until smooth 5. Roll out dough between waxed paper until thickness is 1/8 to 1/4 inch. Use cookie cutters or molds to create teddy bears, gingerbread people, gingerbread house panels, and holiday shapes. Use a straw to make a hole so you can hang the ornament. Place ornaments on wax paper for drying. Drying will take 3-5 days, turn ornaments over a few times a day in order for them to dry flat and prevent curling of the edges. Ornaments will shrink a little while drying. Wonderful Fudge 12 ounces Semi-sweet Chocolate Chips 8 ounces Cream Cheese, softened 1 pound Powdered Sugar, sifted 1 tsp. Vanilla 1 cup Nuts (optional) Butter a 8x8 inch square pan. Set aside. Melt chocolate in a double boiler or the microwave until completely smooth. Place melted chocolate and next 3 ingredients in a large bowl. Butter hands. Mix with hands. This is a bit messy, but the most efficient. When completely mixed, add nuts. Spread in buttered pan. Cover with plastic wrap and refrigerate overnight. Set out on counter about an hour before trying to cut the pieces. English Toffee 1 cup Sugar 1 tsp. Vanilla 1 cup Butter (do not use margarine) 1 cup Semi-sweet Chocolate Chips 3 Tbsp. Water 1 cup Nuts, chopped Combine the sugar, butter, water and vanilla in a medium saucepan. Cook over low to medium heat, stirring constantly, to hard crack stage (300310 degrees Fahrenheit). Remove from heat and pour onto a greased cookie sheet. While hot, cover with chocolate chips. Spread when melting. Sprinkle with chopped nuts. Break into pieces when cooled. White Hot Chocolate 3 cups Half-and-Half Cream, divided 2/3 cup Vanilla Baking Chips 1 Cinnamon Stick (3 inches) 1/8 tsp. ground Nutmeg 1 tsp. Vanilla 1/4 tsp. Almond Extract Ground Cinnamon (optional) In a saucepan, combine 1/4 cup cream, vanilla chips, cinnamon stick and nutmeg. Stir over low heat until chips are melted; discard cinnamon. Add remaining cream and stir until heated through. Remove from the heat, add extracts. Sprinkle each serving with ground cinnamon if desired. 4 servings. Chocolate Bon Bons 1 pound Milk Chocolate Bar 8 ounces Non-Dairy Whipped Topping Crushed Nuts, Vanilla Wafers or Cereal Melt chocolate bar in a glass bowl in the microwave (about 2 minutes on medium/low). Cool slightly, then beat in with whipped topping, and beat until smooth. Drop by teaspoonfuls into crushed nuts, cookies or cereal. Store these in a covered container in refrigerator until serving. Snowflake Pretzel Treats 1 pound White Chocolate or Almond Bark 120 small Pretzels - traditional knotted shape Line two large baking sheets with waxed paper, and set aside. Next, melt white chocolate in a glass bowl, in your microwave on medium heat. It is best to do this in one minute sessions, stirring between each sessionthis will take 2 - 3 minutes. If your chocolate becomes stiff or lumpy, add vegetable shortening, 1 Tbsp. at a time until it becomes the proper consistency again. Now you are ready to make snowflakes! Using a fork, place 5 pretzels into the melted coating. Remove them one at a time, tapping to remove excess coating, and place them with the single hole sides facing toward each other, in a small ring, with sides touching. Next, using a small bit of chocolate, drizzle a bit of coating where each pretzel touches (to insure they will stick together) and then make a lacy pattern with the coating, in the hole in the center of the pretzel ring. Repeat until all pretzels have been used. Let these dry until they are no longer glossy- about 30 minutes. NOTE : These also make great Christmas tree ornaments when a loop of curling ribbon is added through one loop, for hanging on the tree branches. Hot Wassail 4 cups Apple Juice 1 Cinnamon Stick 3 cups Pineapple Juice 3 Whole Cloves 2 cups Cranberry Juice Cocktail Lemon slices 1/4 tsp. Ground Nutmeg Combine all the ingredients in a large kettle and simmer for 10 minutes. Serve hot. Spiced Cider 1 gallon Cider 2 packages Red Hots cinnamon candies Heat cider and red hots together in a pan until candy is melted and cider is hot. Serve hot. Note: You can also do this in a stainless steel percolator & put the red hots in the percolator basket. Apple Mulling Spice 3 ounces Cinnamon Sticks 1 ounce Whole Nutmeg 1/3 cup Dried Orange - chopped 1/3 cup Dried Lemon Peel - chopped 1/4 cup Whole Allspice 1/4 cup Whole Cloves 1 ounce Crystallized Ginger - chopped finely Cut doubled layers of cheesecloth into fourteen 5-inch squares. Have fourteen 10-inch-long pieces plain white string ready. Put cinnamon sticks and nutmegs in a plastic bag and crush with a rolling pin or a small heavy skillet until broken in small pieces. Mix with remaining ingredients. Tie 3 generous tablespoonfuls in each cheesecloth square. Makes 14 bags. To mull wine, stir ½ cup water and 1/3 cup sugar in a 1-1/2 to 2-quart pan over medium heat until sugar dissolves. Add 3-1/4 cups wine and the spice bag. Reduce heat to low, cover and heat very gently until mixture is very hot but not boiling, about 20 minutes. Discard spice bag. To mull cider, just add spice bag to 8 cups apple cider in a 2 ½ to 3quart pan. Bring to a boil, reduce heat, cover, and simmer 30 to 35 minutes. Discard spice bag. (Each spice bag holds enough to mull a 750 ml bottle of red wine - about 3-1/4 cups - or a half gallon - 8 cups - apple cider.) EggEgg-free Eggnog 1 3-ounce box Instant Vanilla Pudding 12 cups Milk 1/3 cup Sugar 1 tsp. Rum Extract 2 tsp. Vanilla dash Nutmeg Mix well in a large pitcher or punch bowl. Chill well, and serve. Hot Cocoa Mix 10 cups Powdered Milk - instant 4 3/4 cups Powdered Sugar 1 3/4 cups Unsweetened Cocoa Powder 1 3/4 cups Non-Dairy Creamer Mix all ingredients well in a large sized bowl and store in an airtight container in a cool, dry place. To make Hot Cocoa, Mix 4 heaping teaspoons to each 8 ounce mug (about 6 - 7 ounces hot water). Variations: Use any of the flavored coffee creamers if you like them. Try French Vanilla or Mint for interesting flavors, or use 1 package of unsweetened raspberry Kool-Aid for every 3 cups of hot chocolate mix for chocolate-raspberry hot chocolate. Note: This makes a great gift for Christmas! Place in a container and include instructions on how to make it. The dollar stores are a great place to look for containers when giving them with home made mixes inside. Raspberry Cream Puffs Shells: ½ cup Water 1/4 cup Butter or Margarine ½ cup Flour 2 Eggs 1 tsp. Powdered Sugar Filling: 2 cups Cool Whip - Non-dairy Topping ½ cup Raspberries, frozen - thawed & mashed (or Raspberry Jam) Shells: Pre-heat oven to 400 degrees Fahrenheit. In a large saucepan, bring water and butter or margarine to a full rolling boil. Reduce heat to low, and using a wire whisk, stir in flour vigorously, until mixture forms a ball (about one minute). Remove from heat. Beat in eggs, all at one time, and continue beating until smooth. It is best to use a sturdy spoon, such as a wooden spoon for this step. Drop dough by heaping teaspoonfuls onto an ungreased baking sheet. (About 12 evenly spaced mounds). Bake until puffy and golden colored, 30 - 35 minutes. Cool in draft-free area. Using a serrated knife, cut off tops and pull out filaments of soft dough, leaving a hollow shell with a lid. Fill each shell with filling (below) and dust with the powdered sugar (optional) a few minutes before serving. Filling: In a medium sized mixing bowl, fold together whipped topping and raspberries (or jam) until mixed well. Spoon into baked shells according to instructions above. Fool's Toffee 1 cup Butter (no substitutes) 1 cup Brown Sugar 36 Saltine Crackers 12 ounces Milk Chocolate Chips ½ cup chopped Pecans or Walnuts (optional) In a small saucepan over medium-high heat, blend butter and brown sugar together. Heat to boiling and boil 4 minutes. Cover 10x13 inch jelly roll pan with foil and butter the foil lightly. Place a single layer of saltines closely together on foil. Pour butter mixture over crackers, spreading evenly. Bake at 375 degrees for 5 minutes. After removing from oven, immediately sprinkle chocolate chips on top. Allow chocolate to soften and spread evenly over cooked crackers. Sprinkle with nuts, if desired. Refrigerate until cool. Break into pieces. Store in the refrigerator; will keep 1-2 weeks. Lemon Squares Crust: 1 cup Butter or Margarine - softened ½ cup Powdered Sugar 2 cups Flour 1 dash Salt Filling: 4 Eggs - beaten slightly 2 cups Sugar 6 Tbsp. Lemon Juice 1/4 cup Flour Crust: Mix first four ingredients together in a medium sized bowl. Press into bottom of a 9 x 13 inch cake pan. Bake at 350 degrees F for 15 minutes. Set aside. Filling: Beat all remaining ingredients together in a large mixing bowl. Spread onto top of hot bottom layer. Bake at 350 degrees F for 25 minutes. Sprinkle powdered sugar onto cooled squares just before serving. Chocolate Clay Chocolate modeling clay is made by combining melted chocolate and light corn syrup. American pastry chefs invented the recipe and have been using this delicious edible clay to make garnishes and unique decorations. Here is their secret! 10 ounces Chocolate (chopped chunks or chips) 1/3 cup Light Corn Syrup Melt the chocolate in a microwave for 1 minute. Stir. If the chocolate is not completely melted, return to the microwave for 30 seconds at a time and stir until smooth. When the chocolate is melted, add the corn syrup and blend. Pour the mixture onto a waxed paper sheet. Spread the chocolate with your fingers until it's about ½ inch thick. Cover loosely with waxed paper and let it stiffen for at least a couple hours or overnight. The chocolate will become very pliable. Vanilla Fudge 1 ½ cups Sugar ½ cup Butter or Margarine -- melted 5 ounces Evaporated Milk 7 ounces Marshmallow Cream 1 1/3 cups White Chocolate Chips or Almond Bark discs 1 tsp. Vanilla Line a 9 inch square pan with foil extending over sides of pan; butter foil. In a saucepan, combine sugar, margarine, and milk. Bring to a boil over medium heat, stirring constantly. Boil 5 minutes, stirring constantly. Remove from heat. Add marshmallow cream and white chocolate; blend until smooth. Stir in vanilla extract. Pour into prepared pan. Cool to room temperature. Cut into 1 inch squares to serve. Butter Pecan Fudge 1 ½ cups Sugar 1 cup Brown Sugar 1/3 cup Half-and-Half Cream 1/3 cup Milk 2 Tbsp. Butter or Margarine 1 tsp. Vanilla ½ cup Pecan Halves 1- Butter a baking sheet. Butter the sides of a heavy, 2-quart saucepan. 2- In the saucepan, stir together white sugar, brown sugar, cream, milk and butter or margarine and bring to a boil over medium heat. Heat, without stirring, to between 230 and 240 degrees Fahrenheit (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and cool to lukewarm (110 degrees). 3- Stir in vanilla and beat vigorously until mixture loses its gloss. Quickly stir in pecans and spread on prepared sheet. Score into squares while warm; cut when firm. Makes 24 pieces Irish Cream Caramels 2 cups Whipping Cream 1 cup Sugar ½ cup Light Corn Syrup 2 tsp. Butter or Margarine 1 tsp. Irish Cream Extract 1 tsp. Vanilla 1/3 cup chopped Walnuts Combine cream, sugar, syrup and butter in large heavy saucepan. Using a candy thermometer, heat to 245 degrees Fahrenheit, stirring constantly. Remove from heat at once. Stir in extracts; pour into a buttered 8 x 8 x 2 inch pan. Cool just until firm. Loosen candy around edges with a knife; invert on cutting surface. Cut into 1-inch squares with a sharp knife. Cool completely and wrap each in waxed paper. Store in a cool place. Note: These caramels keep well, and may be made several weeks in advance. Pumpkin Mousse 8 ounces Non-dairy Whipped Topping 15 ounces Pumpkin, canned or cooked 6ounce package Instant Pudding Mix, any flavor desired Mix together in a large bowl. Chill, then serve. Christmas Special Fruitcake 3 cups coarsely chopped Nuts (Walnuts, Pecans, Hazelnuts or Brazil nuts) 1 pound pitted Dates, coarsely chopped 1 cup halved Maraschino Cherries 3/4 cup Flour 3/4 cup Sugar ½ tsp. Baking Powder ½ tsp. Salt 3 Eggs 1 tsp. Vanilla In a mixing bowl, combine nuts, dates and cherries. In another bowl, stir together flour, sugar, baking powder and salt; add to nut mixture, stirring until nuts and fruit are wellcoated. Beat eggs until foamy. Stir in vanilla; fold into nut mixture. Mix well. Pour into a greased and wax paper-lined 9-in x 5-in x 3-inch loaf pan. Bake at 300 degrees Fahrenheit for 1 hour and 45 minutes. Cool 10 minutes in pan before removing to a wire rack. Cathedral Cookies 1/2 cup Butter or Margarine 12 ounces Milk Chocolate Chips 1 bag Multicolor Miniature Marshmallows Melt both butter and chocolate chips in a double-boiler or in a microwave. Mix with marshmallows. Pour onto a large piece of foil and roll into a log. Pour excess chocolate over log. Refrigerate 4 or 5 hours until hard. Cut into small slices. Jack Daniel’s Balls 1 1/2 cups Vanilla Wafer Crumbs 1/4 cup Jack Daniels Whiskey 1/4 cup Honey 2 cups ground Walnuts Powdered Sugar In a medium bowl, combine all ingredients except powdered sugar. Shape into 1" balls. Roll balls in powdered sugar. Store in airtight container. Makes about 3 ½ dozen. Fondant 2 pounds Powdered Sugar ½ pound Butter or Margarine 1 Tbsp. Light Corn Syrup 1 tsp. Extract -- (any flavor) Food Coloring -- (as desired) Mix butter, corn syrup, extract and food coloring in a large mixing bowl. Beginning with a fork work powdered sugar into the mixture, eventually using hands to mix when mixture begins to resemble a dough. Add sufficient powdered sugar to form a stiff dough that can be molded. Make balls the size of small walnuts, and place on cookie sheets. When finished, dip nougats in melted dipping chocolate to make finished candies. Variations: Add 3 tablespoons cocoa powder to powdered sugar for chocolate nougats, or substitute 3 tablespoons of peanut butter for an equal amount of butter for peanut butter nougats. Suggested flavors: Almond or Cherry extract for cherry chocolates, orange extract, maple extract, vanilla extract, mint extract, coconut extract or other flavors you would like to use. You may also add chopped fruit or nuts to fondant when mixing before forming the nougats. Holiday Mints 1 Egg White 2 cups Powdered Sugar 2 Tbsp. Butter or Margarine 1/2 tsp. Mint Flavoring Mix powdered sugar and butter using a pastry blender or butter knives. Add egg white and flavoring, as well as any food coloring desired. Mix well, adding extra powdered sugar if needed to make a soft dough. Roll into balls the size of large marbles and press with a fork to flatten and add ridges. Serve as they are now, or dip in melted dipping chocolate if desired. Grandma Vesta's Dressing 1 medium Onion - chopped 1/2 pound Sausage 1/4 cup Butter or Margarine 2 cups Celery - sliced thin 3 Eggs - beaten 1 cup Carrots - shredded 1 Tbsp. Poultry Seasoning Salt & Pepper -- to taste 12 cups Day Old Bread - cubed Several days before you need to make your dressing, cube or break up about 12 cups of day old bread. Store, loosely covered so partial drying will take place during storage. De-fat sausage by cooking in a sieved double boiler over low heat until all sausage is cooked and fat has dripped into hot water below. Set aside to cool. In a very large container, toss dried bread with vegetables and poultry seasoning. Mix melted butter and eggs, then sprinkle over bread/ vegetable mixture and mix well. If dressing is too dry, sprinkle with milk until it feels the right consistency. (Please note that the dressing will become moister during the baking process). Finally, add the sausage and mix well. Stuff turkey just prior to baking, or cook stuffing in a crockpot for approximately 3-1/2 hours on low. Disclaimer: As with all home-processed foods, the recipes in this collection are prepared at your own risk, and Real Food for Real People makes no guarantees as to the safety of the finished product, due to the differing and uncontrolled conditions in each household kitchen. Copyright Notice: This email copy is protected under US copyright laws, and may NOT be re-distributed in any way, shape or form without express written permission of the author. It may be printed or kept on your personal computer for personal use only. It may NOT be forwarded on to anyone, in whole or in part. Thank you for observing this notice and respecting the wishes of the author.
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