A La Carte: Festive confections for the holidays

Every family has certain recipes they cook around the holidays and of course mine is no different. We make goodies for my mom’s clients, neighbors, teachers, grandparents and for Christmas parties. None of these recipes are low fat or healthy, but who’s worrying about calories this time of year?

I have tasted each of these 10 dishes many times over the years and I personally guarantee they are the best you can make.

These homemade marshmallows are so good you’ll never want to eat them out of a bag again. If you don’t like coconut, just leave it out.

Toasted Coconut Marshmallows
2 cups flaked sweetened coconut, toasted
2 1/2 envelopes unflavored gelatin (2 tablespoons plus 1 1/4 teaspoons)
3/4 cup cold water, divided
2 cups granulated sugar, divided
2/3 cup light-colored corn syrup
1 tablespoon vanilla extract
1/4 teaspoon salt
2 large egg whites
2/3 cup powdered sugar
3 tablespoons cornstarch

Line a 13 x 9-inch baking pan with heavy-duty plastic wrap, allowing plastic wrap to extend 1 inch over sides of pan. Lightly coat the plastic wrap with cooking spray. Spread coconut in an even layer in bottom of pan; set aside.

Sprinkle gelatin over 1/2 cup cold water in a small bowl; set aside.

Combine remaining 1/4 cup of water, 1 3/4 cups granulated sugar, and corn syrup in a large saucepan. Cook, without stirring, over medium-high heat until a candy thermometer registers 260° (about 15 minutes). Remove from heat; gradually stir in softened gelatin (mixture will appear foamy).

While sugar mixture cooks, beat the vanilla, salt and egg whites at high speed in a heavy-duty stand mixer with whisk attachment until foamy. Gradually add remaining 1/4 cup granulated sugar, 1 tablespoon at a time, until stiff peaks form. Gradually pour in gelatin mixture, beating until very thick (about 5 min.). Gently spread marshmallow mixture over coconut in prepared pan. Coat 1 side of another sheet of plastic wrap with cooking spray. Place plastic wrap, coated side down, over marshmallow mixture. Chill eight hours or until firm.

Sprinkle powdered sugar and cornstarch over a cutting board. Remove top sheet of plastic wrap. Invert marshmallow mixture over powdered sugar mixture. Using a dough scraper, cut mixture into about 1-inch squares. Store between sheets of wax or parchment paper in an airtight container.

Festive Cheese Ball
2 (8oz. each) packages cream cheese

(Heather Holland / Western Herald) A festive cheese ball makes a great holiday snack.

1 stick butter at room temperature
2 cups shredded cheddar cheese
4 green onion stalks, chopped
2½ tablespoons A-1 steak sauce
Dash ground black pepper
Dash garlic powder

Combine all ingredients by hand. Divide in half, form into logs, and roll in nuts (we use pecans).

Disneyland Cinnamon Rolls
½ cup warm water
2 packages yeast
2 tablespoons sugar
1 (3 1/2 oz.) package instant vanilla pudding
2 cups milk
½ cup unsalted butter, melted
2 large eggs, beaten
1 teaspoon salt
8 cups all-purpose flour
1 cup unsalted butter, melted
2 cups brown sugar
2 tablespoons cinnamon

In small bowl, combine water, yeast, and sugar. Stir until dissolved. Set aside.

In large bowl, mix pudding according to package instructions with milk. To this add 1/2 cup melted butter, egg and salt. Mix well, then add yeast mixture and blend well. Gradually add flour and knead until smooth. 

Place in a very large greased bowl. Cover and let rise in a warm place until double in size. Punch down and let rise again for second time.

Roll dough on a very large floured surface. Dough should roll out to a long rectangle, about 34 x 21 inches in size. Take the 1-cup of melted butter and spread over entire dough surface, using a pastry brush.

In a small bowl, mix together the brown sugar and cinnamon. Sprinkle over top of buttered dough. Roll dough up like a jellyroll pan. Measure dough every 2 inches and cut with a knife. Take each roll into the palm of your hand and gently pack the roll (this keeps it from coming apart during baking).

Place each roll in a buttered baking pan and allow to rise in a warm place for about 20 minutes. Bake in a preheated 350 degree oven until golden brown in color, about 15 to 20 minutes. Frost rolls while still warm.

Cream Cheese Frosting
8 oz. cream cheese, softened at room temperature
½ unsalted butter, softened
1 teaspoon vanilla
3 cups powdered sugar
2 tablespoons milk

In mixing bowl, combine all ingredients and mix until smooth. Spread on very warm rolls.

Grandma Holland’s Chocolate Fudge
4 cups sugar
11 oz. evaporated milk
90 small marshmallows
2 sticks margarine
2 teaspoons vanilla
12 oz. semi sweet chocolate chips

Nuts as desired (she uses 1 cups chopped walnuts)
Grease a 9×13 pan with margarine. Add chocolate chips and nuts if desired to a large heat safe bowl. Combine 2 sticks margarine, sugar and evaporated milk in a thick-bottomed 4-6 quart pan.
Turn on heat and stir right away. Add vanilla. Stir until melted, and keep stirring as it boils for 5 to 6 minutes. Cooking for just 5 minutes will make a softer fudge.
Pour into bowl with chocolate chips and nuts in it. Stir until chips are melted and it starts to congeal. Pour into prepared pan. Cool and cut.

Raw Peanuts
1 lb. raw peanuts
1 cup sugar
½ cup water

Boil everything together until it crystallizes. Stir. Put on cookie sheet and sprinkle with salt. Bake for 15 minutes at 300 degrees. Stir and sprinkle with more salt. Bake another 15 minutes. Cool on cookie sheet.

Microwave Caramel Corn
1 cup brown sugar
1 stick margarine
¼ cup white sugar
½ teaspoon salt

Boil for two minutes. Add ½ teaspoon baking soda. Put 3 to 4 quarts of plain popped corn in a large brown paper grocery bag. Pour over popped corn. Shake bag well and microwave 90 seconds. Repeat two more times, shaking and cooking a total of three times. Pour into a large bowl to cool.

Christmas Wreaths
40 large marshmallows
1 stick butter
2 teaspoons green food coloring
5 cups corn flakes
1 teaspoon vanilla

Melt marshmallows and butter in a large pan. Add food coloring and vanilla. Stir in corn flakes. Drop in wreath shape on cookie sheet lined with wax paper. Decorate with red hot candies.

Short URL: http://www.westernherald.com/?p=2735

Posted by HeraldAdmin on Dec 4 2008. Filed under Recipe, Weekend Scene. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

Cody Kimball
Web Manager: I'm a Communication Student at WMU, a SCUBA Diver, Boater, Ordained Minister, Notary Public, Web Designer, Film Maker, DJ, and of course a Journalist. Born and raised in Port Huron, MI and a graduate of SC4. http://www.codykimball.com