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MOOSE TRAIL ACRES CHRISTMAS GOODIES COOKBOOK ~2001~ As a gift to our friends and visitors to our websites, Moose Trail Acres and Homeschool Country, this small cookbook shares my favorite Christmas recipes. I hope they bring delight to your homes and families! God bless, †~~Cari~~† ~~SCROLL ON DOWN TO SEE THE RECIPES~~ Homeschool Country – http://www.geocities.com/homeschoolcountry If you would like an MS Word document that you can save to your computer and print the actual cookbook, click below. Printable MTA Christmas Goodies Cookbook. And as one more option for those who just want a quick and easy way to save or copy or quickly print the recipes, I offer a simple Notepad text version. Quick View & Print - MTA Christmas Goodies Cookbook ©2001 Moose Trail Acres – Permission granted to print for personal use. No part of this document may be sold or used for profit. ~This background from Graphic Garden~ |
CHRISTMAS COOKIES
These are my number one hit at our church's annual Ladies' Christmas Cookie Exchange, and with my husband, too! J 1 cup semi-sweet chocolate chips 1 c. brown sugar 1/3 cup oil 2 eggs 1/2 tsp. peppermint extract OR 1/8 tsp. peppermint oil 1 cup flour 1 tsp. baking powder 1/4 tsp. salt About 1/2 cup powdered sugar Melt chocolate – I find this easiest to do in the microwave. Combine with sugar and oil. Add eggs one at a time; beat well. Add peppermint. combine flour, baking powder and salt. Add to chocolate mixture. Chill dough to make it more manageable. Roll tablespoonfuls of dough into balls, then roll in powdered sugar to coat. Place on cookie sheets. Bake at 350F for 8 to 10 minutes – we like ours a little chewy, so we cook them only 7 or 8 minutes and cool on the counter, not racks. Makes about 3 dozen.
These are second only to the Chocolate Peppermint Crackles – absolutely yummy! If you have a weakness for cookie dough, as I do, this one will get ya! 1 cup shortening 1 cup sugar 1/2 cup molasses 1 egg 2 cups flour 1/4 tsp. salt 1 tsp. each cloves OR allspice, ginger, cinnamon 2 tsp. baking soda 1 1/2 cups rolled oats Granulated sugar Cream shortening and sugar, add molasses and egg; blend well. Add dry ingredients. Mix well. Roll in small balls, roll in sugar to coat. Place two inches apart on cookie sheet. Bake 8 to 10 minutes at 350F – we tend to like our cookies a bit chewy, so we bake these only 6 or 7 minutes and cool on the counter, not racks.
These are scrumptious! For Christmas, colored sugars can be used for coating. Cream together: 1 cup shortening 1 1/2 cups sugar 1 tsp vanilla Add & beat: 2 eggs Combine and add to sugar mix: 2 3/4 cup flour 2 tsp cream of tartar 1 tsp baking soda 1/2 tsp salt Mix well. Roll into balls and roll in combined cinnamon & sugar. Bake at 400F about 5 to 7 minutes.
From Taste of Home magazine These are yummy as can be. We bake them, eat some hot, then freeze them on wax paper, then transfer to freezer bags. They can be eaten straight out of the freezer or warmed in the microwave. They go quick! 1/2 cup butter, softened 1 cup brown sugar 1/4 cup sugar 2 TB honey 1/2 tsp vanilla 1 egg 1 cup flour 1 tsp cinnamon 1/2 tsp baking powder 1/4 tsp salt 1 1/2 cups quick cooking oats 1 1/4 cup rice crispies 1 cup raisins (optional) 1 cup chocolate chips In a mixing bowl, cream butter and sugars. Add honey, vanilla and egg; mix well. Combine dry ingredients; add to creamed mixture. Stir in oats and cereal. Add raisins and chips. Press into a greased 13x9 pan. Bake 25 to 30 minutes at 350F, until top is lightly browned.
Peanut Butter Balls These are my hubby's favorite, hands down! It's the simple recipe usually found on the back of the almond bark packages. 1/2 cup melted butter or margarine 1 cup peanut butter 2 cups powdered sugar 1/2 lb. chocolate almond bark candy coating 1/2 lb. white almond bark candy coating Mix butter, peanut butter, and powdered sugar well. Form into 1/2-inch balls, place on wax paper-covered cookie sheets, and chill till firm. In saucepan melt and stir candy coatings over low heat till smooth. Dip the balls in melted coatings using a large fork. Refrigerate till firm, then remove from wax paper to airtight container. Store in refrigerator.
Very simple, yet so yummy! Almond bark candy coating in various flavors – vanilla, chocolate, strawberry, butterscotch Pretzel sticks & mini-twists Stir & melt the candy coating over low heat. With a large fork, dip pretzels individually and place on wax paper-covered cookie sheets. While "wet," sprinkle with colored sugars or candy sprinkles. Another option is to drizzle a thin line of another flavor of candy coating in a zig-zag pattern over the coated pretzels. Let cool to set, then remove from wax paper and place in covered container in refrigerator.
I often form a large wreath around the outer edge of a decorative Christmas plate, then fill the center with other goodies. 16 oz. small marshmallows ½ cup butter ½ tsp. vanilla ¼ tsp. green food coloring 4 c. cornflakes Candy redhots Over medium heat & stirring constantly, melt marshmallows & butter together. Stir in vanilla & food coloring. Remove from heat. Stir in cornflakes & mix well. Divide into portions according to the size of wreath you wish to form. Place one portion on a decorative plate and form into a wreath. Decorate with candies for hollyberries. The wreath will firm up as it cools.
My moma makes these – I like things easy, so I prefer to use the chocolate almond bark candy coating instead of the chocolate chips and paraffin. 3/4 c. prepared instant potatoes 1 lb. powdered sugar 1 lb. coconut 12 oz. pkg. chocolate chips 1/3 bar paraffin wax OR chocolate almond bark Knead into large ball. Making sure it is well mixed. Form into small bars or balls and place on rack to dry for several hours. Dip in chocolate. Use 12-ounce package chocolate chips and 1/3 bar paraffin wax. For dark chocolate use semi-sweet. Melt in double-boiler, stir until smooth. Dip pieces, place almond on top [optional]. Let dry well, then dip again.
I got this from Christmas Treasures [www.stormloader.com/lynette/goods.html] I gave these along with packets of cocoa to all the nieces and nephews one Christmas. As an alternative to the crushed peppermint candy, I found colored sugar sprinkles or candy sprinkles work beautifully as well. Buy a package of plastic spoons, preferably in festive colors. Dip them in almond bark candy coating and shake off the excess. Place them on wax paper and sprinkle with crushed peppermint candy. After they dry, wrap them in colored cellophane and tie with a ribbon. Put a few spoons in a coffee mug along with some individual hot cocoa or coffee packets and you have a great gift for those chilly nights!
From Kraft Marshmallow Crème – It's the easiest and most reliable one I've found! 6 c. sugar 1 1/2 c. margarine [3 cubes] 1/3 c. [12 oz] evaporated milk 2 pkgs [12 oz ea] chocolate chips 1 13-oz jar marshmallow crème 2 tsp vanilla 2 c. chopped nuts [optional] Stir together margarine, sugar and milk in heavy 5-qt pan; bring to a full boil; stirring contstantly. Boil 5 minutes over medium heat, or until candy thermometer reaches 234F, stirring constantly to prevent scorching. Remove from heat. Gradually stir in chips until melted. Add remaining ingredients; mix until well blended. Pour into 3 greased 9" OR 2 greased 13x9 baking pans. Cool at room temperature; cut into squares. Makes about 6 dozen.
This is a rich, yummy, and easy pie to make. I've had the recipe for a lot of years, but don't recall where it originated. 8 oz cream cheese, softened 1 cup sour cream 1/2 cup milk 1 small pkg instant vanilla pudding 1 can (21 oz) cherry pie filling 1 9-inch graham cracker pie crust Beat first 3 ingredients on slow speed on mixer. Fold inpudding mix. Reserve 1/2 can cherry filling; marble remainder into cheese mixture. Pour into pie shell. Top with remaining cherry filling. Chill well.
From Better Homes & Gardens Cookbook 1976 This fluffy white confection is the recipe my family has enjoyed since childhood. I find it really is best to have a second person helping with this so that the egg whites and syrup are ready at the same time and so the candy doesn't begin to cool and "dry out" before I can get it all dropped onto the wax paper. 2 1/2 c. white sugar 1/2 c. light corn syrup 1/4 tsp. salt 1/2 c. water 2 egg whites 1 tsp. vanilla In 2-quart saucepan, combine sugar, cornsyrup, salt and water. Cook to hard ball stage (260F), stirring only untill sugar dissolves. Meanwhile, beat egg whites to stiff peaks. Gradually pour syrup over egg whites, beating at high speed on electric mixer. Add vanilla and beat till candy holds its shape, 4 to 5 minutes. Quickly drop from a teaspoon onto waxed paper.
Buttermilk Coffee Cake This works great for the Christmas morning birthday cake for Jesus. Put in a candle, sing a quiet song of Happy Birthday To Jesus, and let everyone blow out the candle. This is also excellent as muffins—freeze separately on wax paper, then bag up and keep frozen for quick, help-yourself breakfasts. 1 1/4 cup flour 3/4 cup brown sugar 1/4 tsp salt 1/3 cup shortening 1 tsp baking powder 1/4 tsp baking soda 1/4 tsp cinnamon 1/4 tsp nutmeg 2/3 cup buttermilk OR sour milk* 1 beaten egg Combine flour, brown sugar and salt. cut in shortening till crumbly; set aside 1/4 cup crumb mixture. To remaining crumb mixture add baking powder, soda, cinnamon and nutmeg. Add buttermilk and egg; mix well. Spread batter into a greased 8x8x2 baking pan OR drop by tablespoonfulls into greased muffin pan. Sprinkle reserved crumb mixture atop batter. Bake 20 to 30 minutes at 350F. *Sour Milk: 2/3 cup milk PLUS 2 tsp lemon juice OR vinegar – let stand 5 minutes Sour Cream Variation Prepare as above, except substitute 1/2 cup sour cream for the buttermilk.
From Gold Medal Flour bag – I discovered these in 1994. They are yummy! 1 1/2 cups brown sugar 1/2 cup margarine or butter, softened 2 eggs 1 tsp vanilla 2 cups whole wheat flour 2 tsp baking soda 3/4 tsp cinnamon 1/2 tsp nutmeg 1/4 tsp ground cloves 1 1/2 cups shredded zucchini 1 cup raisins (optional) Cream Cheese Frosting (see below)
Cream Cheese Frosting 6 TB (3 oz) cream cheese, softened 1/4 cu plus 2 TB margarine or butter, softened 1 tsp vanilla 2 cups powdered sugar Mix cream cheese, butter, and vanilla. Gradually beat in powdered sugar until smooth and of spreading consistency.
Hot Orange Cider This is the best stuff! I keep it simmering in a crock on the counter nearly every day through autumn and most the winter. 6 cups apple juice or cider 6 cups orange juice 1/2 tsp cinnamon 1/2 tsp allspice 1/2 tsp nutmeg 1/2 cup sugar (optional-it really isn't needed) Combine juice in saucepan or crock. Whisk in spices. Heath through. Serve hot in mugs. Chilled Punch Chill above mixture and mix 50/50 with ginger ale.
From Fannie Farmer 1 1/2 cups sugar 1 quart strong hot tea 1 quart orange juice 1 cup lemon juice 1 quart ginger ale Fresh mint leaves (optional) Dissolve the sugar in the hot tea. Mix together with the citrus juices. Pour over a large block of ice and just before serving add the giner ale and scatter fresh mint leaves on top. You can also add fresh fruits to the bowl: shredded pineapple, strawberries, sliced peaches or mangoes.
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