Homemade Candy Canes

I have never tried this recipe but it sure looks like a fun activity to do during the Christmas season and the kids will love you. Who doesn't like candy canes? Try this recipe for a very tasty Christmas candy treat!

Ingredients:

1 cup of corn syrup
1 cup of sugar
1 cup of water
½ teaspoon peppermint oil
¼ teaspoon cream of tartar
Red food coloring
Powdered sugar
A metal cookie sheet
A metal saucepan

Prepare your cookie sheet

Sprinkle your cookie sheet with a single layer of powdered sugar. This will sweeten your candy and keep it from sticking to the sheet.

Combine your ingredients.

Add your cup of corn syrup, cup of sugar, and ¼ teaspoon cream of tartar to your one cup of water in your metal saucepan. Stir to combine them thoroughly.

Heat your ingredients.

Heat the saucepan containing your sugar, corn syrup, cream of tartar and water over medium heat until it reaches the soft crack stage which is between 270 degrees and 290 degrees Farenheit. At this stage, your mixture should form hard threads which are pliable when removed from the water.

Add your peppermint flavoring and coloring.

Once your mixture has reached the soft crack stage, add a half teaspoon of peppermint oil. Divide into two parts and add 2 drops of red food coloring to half of the mixture.

Pour your mixtures.

Pour your red and white mixtures in strips onto your powdered cookie sheet. Allow your strips to cool until you just cool enough to handle.

Form your candy canes.

Roll your strips into rolls and twist one red roll with one white roll. Form a "u" shape at the top and lay them out on the powdered cookie sheet to dry. Your candy canes will harden as they cool.

Peppermint Bark

Everyone will love this christmas candy treat. Who can resist chocolate and peppermint? I know I can't.

Ingredients:

• 8 ounces (about 1-1/3 cup) dark chocolate, chopped
• 8 ounces (about 1-1/3 cup) white chocolate, chopped
• 6 peppermint candy canes

Preparation:

1. Unwrap the candy canes and place them in a food processor. Pulse several times until the candy canes have been chopped into small pieces. You could also place the candy canes in a large Ziploc bag and seal tightly. Use a rolling pin to smash the candy canes until they are the size you want.

2. Prepare a cookie sheet by covering it with smooth aluminum foil.

3. Melt and temper the dark chocolate. Pour the chocolate onto the prepared cookie sheet, use an offset spatula to spread it to a unform 1/8” thickness. The chocolate does not have to reach all sides of the sheet, as it will be broken up later. Place the tray in the refrigerator to firm up for 15 minutes.

4. While the dark chocolate hardens, temper the white chocolate.

5. Remove the tray from the refrigerator and spread the white chocolate in an even layer over the dark chocolate.

6. While the white chocolate is still wet, sprinkle the chopped candy cane pieces over the entire surface evenly. Press down very slightly to ensure they stick. Place the tray back in the refrigerator to firm up for 30 minutes.

7. Once bark is completely set, break into small, uneven pieces by hand.

Cook Time: Approx. 25 minutes

Annie's Fruit Salsa

I don't know Ann Page but I do know her recipe for fruit salsa and cinnamon chips and it is delicious. A perfect snack during this holiday season.

INGREDIENTS

• 2 kiwis, peeled and diced
• 2 Golden Delicious apples - peeled, cored and diced
• 8 ounces raspberries
• 1 pound strawberries
• 2 tablespoons white sugar
• 1 tablespoon brown sugar
• 3 tablespoons fruit preserves, any flavor
• 10 (10 inch) flour tortillas
• butter flavored cooking spray
• 2 cups cinnamon sugar

DIRECTIONS

1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture

Peppermint Candy

Here is a very tasty peppermint candy recipe, enjoy:

4 oz. cream cheese, softened
1 tablespoon margarine
1 tablespoon light corn syrup
1/4 teaspoon peppermint extract or a few drops of peppermint oil
4 cups powdered sugar
Green and red food coloring
Sifted powdered sugar
Green, red and white decorating icing (optional)

Beat cream cheese, margarine, corn syrup and extract.

In large mixing bowl at medium speed with electric mixer until well blended. Gradually add 4 cups powdered sugar; mix well. Divide mixture into 1/3's.

Knead few drops green food coloring into one third. Repeat with red food coloring and second third. Wrap each third in plastic wrap.

Working with one color mixture at a time, shape into 3/4-inch balls. Place on waxed paper-lined cookie sheet.

Flatten each ball with bottom of glass that has been lightly dipped in sugar. Repeat with remaining mixtures.

Decorate with icing. Chill.

Makes 5 dozen (thatsmyhome.com)

Creamy Rice Pudding

A very easy and tasty treat for your holiday party!

INGREDIENTS

• 3/4 cup uncooked white rice
• 2 cups milk, divided
• 1/3 cup white sugar
• 1/4 teaspoon salt
• 1 egg, beaten
• 2/3 cup golden raisins
• 1 tablespoon butter
• 1/2 teaspoon vanilla extract

DIRECTIONS

1. In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
2. In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm.

Cranberry Almond Apple Pie

Very tasty apple pie recipe.

1 cup sugar
1/4 cup all-purpose flour
3 Tbsp. butter or margarine, melted
1/2 tsp ground nutmeg
1/8 tsp salt
6 med. baking apples, peeled and thinly sliced
1 cup fresh or frozen cranberries
1 pastry shell (9")

TOPPING:

1/2 cup packed brown sugar
1/3 cup all purpose flour
1/2 tsp ground cinnamon
3 Tbsp. butter or margarine
1/3 cup sliced almonds, toasted

In a bowl, combine sugar, flour, butter, nutmeg and salt; mix well. Add apples and cranberries; stir gently. Pour into pie shell. In a small bowl, mix the brown sugar, flour and cinnamon; cut in butter until crumbly. Stir in almonds; sprinkle over filling. Bake at 350°F for 1 hour or until apples are tender.

Cranberry Nut Sweet Rolls

Very tasty rolls:

Cranberry Nut Sweet Rolls

1/3 c. sweetened dried cranberries
1/4 c. orange juice
1/4 c. butter
1 c. buttermilk
2 eggs
1/4 c. sugar
1 t. salt
1 T. active dry yeast
4 C. bread flour
1/3 c. chopped pecans or walnuts
6 T. butter (softened)
zest of one orange finely diced
1/2 c. sugar
1/2 c. heavy cream

Bring orange juice to boil and pour over cranberries. Let stand for 10 minutes. Strain and save liquid. Heat butter with buttermilk until warm (not more than 115° F.). Place in mixing bowl; add eggs, sugar, salt, and yeast. Mix. Add flour and knead until smooth and elastic. Add nuts and cranberries; and distribute evenly throughout the dough. Shape into a ball and place in a greased bowl. Turn dough over to coat. Cover with damp cloth and let rise until double - about 1 hour. Divide in half.

Roll one half into a 12" x 8" rectangle. Smooth 3 tablespoons softened butter on dough. Sprinkle with one-half of the orange zest and 1/4 cup sugar. Roll up from long side. Seal seam. Cut 12 even slices. Place rolls cut side down into greased 9" x 1 1/2" round baking pan. Repeat with remaining dough. Cover. (Each pan of rolls can be refrigerated at this point for up to four days.) Let rise till double - about 30 minutes. For a creamier roll drizzle 1/4 cup heavy cream over each pan of rolls. Bake at 375° F. for 20 minutes or until golden brown. Cool slightly. Drizzle with icing. Makes 24 rolls.

Icing:
Combine 2 cups sifted powdered sugar, 1/4 teaspoon orange extract and enough strained orange juice for drizzling.

Maple Walnut Fudge

Who doesn't like Fudge. Everybody likes a great fudge. This is one!

Maple Walnut Fudge

Ingredients

2 cups packed brown sugar
half of a 10 oz can evaporated milk - not condensed!
1/2 pound butter
2 cups powdered (confectioners') sugar
1 cup walnuts
1/2 teaspoon vanilla
1/2 teaspoon maple flavoring (if desired)

Butter a 9x13-inch pan and set aside. Lining the pan with foil or paper and buttering makes cutting and removing much easier. In a medium saucepan, combine sugar, butter and milk. Bring to a boil over medium heat. Reduce heat very slightly and boil 10 minutes while stirring constantly. No longer!

Remove from heat and add icing sugar, vanilla, and maple flavoring. Mix thoroughly with hand mixer on medium until thick and glossy - just a couple of minutes. Fold in walnuts and pour in prepared pan.
Refrigerate until set.

Note: This recipe also doubles easily. For really succulent double fudge still use the one pan. It is thick and decadent, just like it should be. This fudge freezes very well, just make sure it is wrapped up good and tight.