Well, it’s that time of year again. That’s right, holiday goody time. Where we all loosen our belts a little and enjoy the sweets like never before. Because after all, everyone’s diet starts January 2nd. I thought some of you might be interested in knowing what we delivered to our neighbors and perhaps you might even give some of these recipes a try. Enjoy!!!
Nutter Butter Santas
Makes about 32 cookies
- 1 Package Nutter Butter Cookies
- White Chocolate
- Shredded Coconut
- Mini Chocolate chips
- Small round red hot candies
- Red decorating sugar
Line a cookie sheet with wax paper. Next, melt chocolate in a double boiler (You can make your own double boiler by filling a large pot up with a few inches of water and then putting a metal bowl inside). Dip bottom of Nutter Butter cookie in white chocolate. Sprinkle bottom with coconut and let cool. Next dip top of Nutter Butter cookie in white chocolate and sprinkle with red sugar. Assemble eyes of Santa with mini chocolate chips by dabbing a little white chocolate where you would like the eyes to go. Use the red hot candy for nose.
- 2 Packages Cream Cheese
- 2 Eggs
- 3/4 Cup Sugar
- 1 tsp Vanilla
- 12 Vanilla Wafers
- Canned Fruit Pie Filling
Preheat oven to 325 degrees. In a mixer or food processor combine softened cream cheese, eggs, sugar, and vanilla. Mix well. Line a muffin tin with foil cup cake liners and place a vanilla wafer in the bottom of each foil cup. Pour mixture into each cup until 3/4 full. Bake for 25 minutes. Let cool, fill the middle of each mini cheesecake with a table spoon of pie filling. Refrigerate and serve.
Makes about 26 Truffles
- 1 Package Oreo Cookies
- 1 Package Cream Cheese
- 1 Package Semi-Sweet Chocolate Chips
- 2 Tablespoons Shortening
- Chocolate Sprinkles
Place Oreo cookies in food processor and blend until cookies are broken down into crumbs. Next add cream cheese and mix well. Scoop mixture up with table spoon and roll into balls. Place Oreo balls onto a parchment-lined cookie sheet and refrigerate for at least 45 minutes. Next, melt chocolate in a double boiler and add shortening. Mix well until chocolate is smooth and shiny. Dip Oreo balls in chocolate using two spoons and place on wax paper. Sprinkle each Oreo ball with chocolate sprinkles. Let cool and then refrigerate.
- 3 to 3 1/4 cups all purpose or bread flour
- 1/4 cup sugar
- 1 1/2 teaspoons salt
- 1 package regular or quick active dry yeast (2 1/4 teaspoons)
- 1 cup very warm water (120 to 130 degrees)
- 2 tablespoons vegetable oil
- 1 large egg
- Mix 1 1/2 cups of the four, the sugar, salt and yeast in food processor. Add warm water and oil. Blend in food processor on low for 30 sec. Add egg, blend until smooth. Mix in enough remaining flour to make dough easy to handle.
- Place dough on lightly floured surface. Knead about 10 minutes or until dough is smooth and springy. place dough in large bowl greased with shortening, turning dough to grease all sides. (At this point, dough can be refrigerated up to 24 hours.) Cover bowl loosely with plastic wrap and let rise in warm place for about 1 hour or until doubled in size. Dough is ready if indentation remains when touched.
- Lightly grease cookie sheet with shortening. After pushing fist into dough, divide into 3 equal parts. Roll each part into 14-inch rope. Place ropes close together on cookie sheet. Braid ropes gently and loosely; do not stretch. Fasten ends; tuck ends under braid securely. Brush with vegetable oil. Cover loosely with plastic wrap and let rise in warm place 40 t0 50 minutes or until doubled in size. Heat oven to 375 degrees. Mix 1 egg yolk and 2 tablespoons water; brush over braid. Bake 25 to 30 minutes or until golden brown.