Christmas Recipes

[Thy Geekdom Come]

Chocolate Peppermint Meringues (old family recipe):

2 egg whites, room temperature
1/8 tsp salt
1/8 tsp cream of tartar
3/4 cup sugar
1/4 tsp vanilla extract (clear)
1/4 tsp peppermint extract
1 cup chocolate chips (semi-sweet, dark, or combination)
1 cup chopped pecans
3 Tbsp peppermint candies, crushed

Beat the eggs at high speed until foamy. Mix in salt and cream of tartar. Add sugar slowly (1 Tbsp at a time), beating well in between. Fold in vanilla extract, peppermint extract, chocolate chips, pecans, and peppermint candies. Spoon out with teaspoon on parchment paper 1 1/2" apart and bake at 250*F for 40 minutes. Do not overbake.

Best Christmas cookies ever. For a variation, try Andes mint chips instead of chocolate chips to add a bit of green to the red and white of the cookies.

[CatherineM]

The problem I have with sharing Christmas recipes, is that they aren't written down, and telling someone to cook until done or add manteca until the dough is right texture doesn't really help much. I make tamales as a minimum, and sheet cake or fudge and divinity depending on how much time I have.

[Thy Geekdom Come]

[quote name='CatherineM' date='14 December 2009 - 11:20 PM' timestamp='1260850827' post='2020810']
The problem I have with sharing Christmas recipes, is that they aren't written down, and telling someone to cook until done or add manteca until the dough is right texture doesn't really help much. I make tamales as a minimum, and sheet cake or fudge and divinity depending on how much time I have.
[/quote]
I'd love to learn how to make divinity. I'm not that great with candies.

[CatherineM]

I make it in the microwave. It's one of the easiest things I make. I have had trouble making it here, I think because of the altitude. When I did out my recipes, I will PM it to you.

[Old_Joe]

My mom usually makes angel squares, pecan tarts, and sugar cookies.

What I'd really like is a really good punch recipe.

[quote name='Raphael' date='14 December 2009 - 11:59 PM' timestamp='1260853187' post='2020824']
I'd love to learn how to make divinity. I'm not that great with candies.
[/quote]

I thought Divinity had more to do with one's nature and not with something made.

[CatholicCid]

[quote name='CatherineM' date='15 December 2009 - 12:04 AM' timestamp='1260853449' post='2020828']
I make it in the microwave. It's one of the easiest things I make. I have had trouble making it here, I think because of the altitude. When I did out my recipes, I will PM it to you.
[/quote]

Could you forward it to me as well? I've always wanted to try cooking it, but it always seemed daunting. Even the microwave recipes that I've seen are a bit for me.

[homeschoolmom]

[quote name='CatherineM' date='15 December 2009 - 12:04 AM' timestamp='1260853449' post='2020828']
I make it in the microwave. It's one of the easiest things I make. I have had trouble making it here, I think because of the altitude. When I did out my recipes, I will PM it to you.
[/quote]
Uh, no... post it.

Microwave divinity sounds easy enough I could do it. My candy thermometer broke a couple of years ago...

I remember trying to make divinity one SUMMER when I was nannying (I was 14)... I did not realize that you can't make divinity in Minnesota in the summer... we made little pools of white goo.

So far, I've made caramel corn, chocolate penguins (with a candy mold), chocolate prezels... just easy stuff. I think tomorrow, we are going to do more baking (cinnamon and/or ginger spritz cookies-- also easy)... I still want to make fudge....

[Archaeology cat]

I'd like to learn how to make crumbly fudge. I made fudge last year, but it was really hard. It did taste good (I made clotted cream fudge). This year I have to stay away from really sugary things in order to keep the morning sickness at bay, so won't do a whole lot. I like to make soft sugar cookies, and I made some really good oatmeal cookies last year. Oh, and some chocolate, chocolate-chip cookies.

[Thy Geekdom Come]

My friend Travis' mom has the best sugar cookie recipe...if you eat them right out of the oven, they dissolve in your mouth like cotton candy.
======

1 c. sugar
2 sticks butter
1 egg
2.5 c. flour
.5 tsp soda
pinch salt
1 tsp vanilla

Cream sugar and margarine. Beat well. Add egg. Beat well. Mix in flour, soda, and salt. Beat well. Add vanilla. Continue to beat. Roll into balls. Dip balls in sugar. grease pan, flatten balls of dough (but not too much). Bake at 375 for 6-8 min.

======

I usually end up beating the mixture for 5 minutes straight or more until the cream, sugar, and egg form peaks, then I add the flour and everything else.

[rhetoricfemme]

[quote name='Raphael' date='14 December 2009 - 11:03 PM' timestamp='1260849819' post='2020793']
Chocolate Peppermint Meringues (old family recipe):
[/quote]
I am so trying this! Thank you! Also, where do you find cream of tartar???

[quote name='Raphael' date='15 December 2009 - 09:05 AM' timestamp='1260885915' post='2020901']
My friend Travis' mom has the best sugar cookie recipe...if you eat them right out of the oven, they dissolve in your mouth like cotton candy.
[/quote]
The .5 tsp soda... Is that baking soda or club soda or something else?

Can you tell that I am not properly kitchen-trained yet? Also, if I can pull these off then I'll label them as Raphael's Phatmass Christmas desserts.

[Thy Geekdom Come]

[quote name='rhetoricfemme' date='15 December 2009 - 11:18 AM' timestamp='1260893896' post='2020977']
I am so trying this! Thank you! Also, where do you find cream of tartar???
[/quote]

Spice aisle at your grocery store. Usually comes in one of those short cylinders from McCormick. You could buy one of those and not use the whole container for years...it's used in almost nothing.

[img]http://www.blogcdn.com/www.slashfood.com/media/2006/03/cream-of-tartar.jpg[/img]

[quote]

The .5 tsp soda... Is that baking soda or club soda or something else?

Can you tell that I am not properly kitchen-trained yet? Also, if I can pull these off then I'll label them as Raphael's Phatmass Christmas desserts.
[/quote]

Baking soda. The sugar cookies should be called "Mrs. Todd's Sugar Cookies."

[homeschoolmom]

Cream of tartar is used in homemade play dough. It's the only reason I have it on my shelf.

[Archaeology cat]

I usually use cream of tartar when making a mocha chiffon cake (awesome cake, BTW). Or if I'm out of baking powder, since you can use a combo of baking soda & cream of tartar as a substitute for that if needed.

[rhetoricfemme]

[quote name='Raphael' date='15 December 2009 - 11:28 AM' timestamp='1260894513' post='2020984']
Spice aisle at your grocery store. Usually comes in one of those short cylinders from McCormick. You could buy one of those and not use the whole container for years...it's used in almost nothing.

[img]http://www.blogcdn.com/www.slashfood.com/media/2006/03/cream-of-tartar.jpg[/img]



Baking soda. The sugar cookies should be called "Mrs. Todd's Sugar Cookies."
[/quote]
Got it, thanks!

[CatherineM]

Okay here's the Divinity recipe

2 cups sugar
1/3 cup water
1/3 cup light corn syrup
1/4 teaspoon salt
2 egg whites
1 teaspoon vanilla
1/2 cup chopped nuts

1. Combine sugar, water, corn syrup and salt in 2 quart casserole; cover. Microwave at HIGH for 5 minutes. Stir well. Microwave, uncovered at HIGH until a hard ball forms when a small amount is dropped in cold water, 4-6 minutes. Cool 3 to 4 minutes.

2. Beat egg whites until very stiff. Pour sugar mixture in a steady stream over egg whites, beating constantly until mixture holds its shape and starts to lose its gloss. Stir in vanilla and nuts. Drop by teaspoonfuls onto waxed paper.

Makes about 3 dozen candies. From the Sharp Microwave cookbook, 1981.

I actually use those big 4 cup glass measuring cups. Make sure you whip your eggs in a completely, clean, and dry metal or glass bowl. Plastic won't work. If you make more than one batch, you have to use another bowl, or completely clean the first one, or the eggs won't stiffen. I think the mistake I made last year was not cooking it long enough. New microwave, and I was used to my old one. I also use Mexican vanilla, and fresh pecans. Nothing worse than a stale nut.