Category Archives: CHRISTMAS RECIPES

DRIED CRANBERRY AND PECAN CREAM CHEESE SPREAD

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Well, for those of you who have been to this site before, I have a huge confession to make. (Those of you who are new to this blog, ignore my following comments. I don’t want you to shy away from this site because I went crazy this Thanksgiving and prepared way too much food!)

Anyway, I always considered myself a good judge of how much food to prepare for the size of any given group I planned to feed. But this year, I over-achieved in every single dish I prepared. Every – single – one! (Well except for the turkey gravy. No matter how much gravy I prepare, there is never any left.)   

Anyway, I should have known better than to fix so darn much food. We can’t eat like we did when we were, say, 25. So, what made me think that 12 adults between 65 and 80, 3 adults in their 50s, and 2 guests in their late teenage years were likely to put away a full complement of appetizers, a first course soup,  a 20 pound turkey, plus an extra turkey breast and 6 drumsticks (for the dark meat), 10 pounds of mashed potatoes, enough dressing to feed a small cavalry, and a huge casserole dish containing corn pudding! Not to mention all the lovely appetizers, side dishes, salads, and desserts brought by our guests. OMG. If I was ever in doubt that my brain was aging right along with my body, this Thanksgiving proved that my brain was totally in step with the rest of this old gal’s declining body parts! So, lesson learned. Next year, half as much as I think I need, and everything should come out just about right! And speaking of something that is right, this spread I found on the food.com site is absolutely, right on! The flavor is amazing, the prep time so short as to be almost nonexistent, and best of all – the spread must be made ahead of time. And I can’t think of a better spread to serve at Thanksgiving or Christmas. Festive looking and incredibly delicious.  Just like the other spread I made – Kalamata Olive Spread – to be published in the near future. Both absolutely perfect for any appetizer spread. So, do make these 2 spreads in the near future. They are simply yum!

So now that Thanksgiving is over, it’s time to think about Christmas. And this year I’m even more excited about baking cookies and putting up our holiday decorations. After not being able to spend the holidays with our family and dearest friends last year, I can hardly wait to sit in front of our Christmas tree with a Speculaas (Dutch Ginger Cookie) in one hand and a warm cup of Glögg in the other. (And yes, both recipes are on this site.)

So, have fun in your kitchen. Consider baking extra cookies this year and gift them to a friend or neighbor who might profit from a little extra Christmas cheer. Or invite them over for a special dinner or present them with cinnamon rolls to make their Christmas morning special. It’s the little things that remind people how much we care about them.

And as always, peace and love to all.

1 pkg. (8-oz.) cream cheese, room temp.

¼ c. orange juice concentrate

½ c. chopped dried cranberries

½ c. chopped toasted pecans, plus more for garnish

Beat the cream cheese until soft. Slowly add in the concentrate until creamy and completely smooth. Add the chopped cranberries and pecans.

Mound the spread on a small plate. Cover with plastic wrap and refrigerate at least overnight. Remove from fridge an hour before you plan to serve. Just before serving, decorate with a few chopped pecans.

Serve with crackers.

 

MINCEMEAT GALETTE

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One of the first pies I ever remember eating was a mincemeat pie. I don’t think I was very impressed, but then I was probably only 4 years old. So, I guess my reaction was only to be expected. Fast forward a few years, and my parents couldn’t keep me out of the mincemeat. And I still love the stuff. I mean really, what’s not to love about dried fruits and apples gently marinated in a slightly sweet, spicy, and boozy syrup?

But for all you purists out there, I must state up front, there are no chunks of beef or shredded beef suet in this recipe. As close as any cow gets to being an ingredient in this mincemeat, is by donating milk to be churned into butter. (And bossy dear, we thank you for that from the bottom of our dark little non vegan hearts.) So, purists, you may be excused. This post is not going to be to your liking.

But for all you mincemeat lovers out there, who willingly and joyfully accept that mincemeat can still be delicious sans meat and suet, and who find paying at least $9 a jar for decent mincemeat egregious, you are going to love this recipe. And no, it’s not inexpensive to make your own mincemeat. But it’s a heck of a lot cheaper and the quality is so much better than anything you can find in a jar. And yes, it does take some pre-planning. But it is not a long and tiring process.

So, next time you get the craving for a mincemeat tart, pie, bars, or galette, make up a batch of this heavenly concoction. And yes, I know, mincemeat is kind of an “old world” delicacy. But that only makes it more interesting as far as I’m concerned. And isn’t it fun to keep a centuries old tradition alive.

As always, keep having fun in your kitchen. Keep celebrating life. And stay positive. It’s much nicer being around someone who gives off positive vibes rather than displaying negativity. And CHEERS to 2021. We are all in need of a HAPPY NEW YEAR. So, let’s be part of making it the best year ever. Peace and love to all.  

Mincemeat: (needs to be prepared at least a week ahead of time)

1½ c. raisins

1½ c. golden raisins (sultanas)  

1½ c. dried currents

2/3 c. bourbon

2 tart apples, peeled, cored, and finely minced

8-oz. container candied orange peel

½ c. (1 stick) unsalted butter, melted

¾ c. brown sugar

½ tsp. ground nutmeg

½ tsp. ground cinnamon

¼ tsp. ground mace

¼ tsp. ground allspice

1/8 tsp. ground cloves

finely grated zest and juice of 1 lemon

finely grated zest and juice of 1 orange

¼ c. cognac

Place the raisins, sultanas, and dried currents in a small saucepan. Add the 2/3 cup bourbon, bring just to a boil, stir to coat all the fruit, remove from heat, and set aside to cool.

Meanwhile, combine the apples, candied orange peel, butter, brown sugar, spices, and the zest and juice of the lemon and orange, in a large ovenproof dish. When the raisins and currents are cool, stir into the apple mixture. Cover the dish and place in a cool place overnight.  

The following day, place the ovenproof dish in a cold oven, bring the temperature to 200 degrees, and bake for three hours, stirring every hour or so. Remove from oven, let cool completely, and stir in the cognac. The mincemeat will look quite runny. But do not be concerned. After it has rested in the refrigerator for a few days it will be perfect.

Store covered in your refrigerator until ready to use. (Best if left to mellow at least 4 weeks, but if you are like me, the mince only gets to age for about a week. It’s still good, so no worries.)

This recipe makes enough mincemeat for 2 10-inch tarts, 2 8-inch pies, or 3 10-inch galettes.

Crust: (makes enough crust for 1 10-inch galette)

1¼ c. unbleached all-purpose flour, fluffed

1 T. granulated sugar

¼ tsp. kosher salt

½ tsp. cinnamon

½ c. (1 stick) unsalted butter

¼ c. + 1 T. ice water

In the bowl of a food processor, pulse the flour, sugar, salt, and cinnamon together. Cut the butter into small pieces, then add to the food processor. Pulse at 1 second intervals until butter is the size of tiny peas. Should take about 10 quick pulses. Add the ice water and pulse again about 10 times until the mixture is crumbly but holds together when pinched. 

Dump the crumbly dough onto a lightly floured work surface. Using your hands, press the dough into a flat, thick disk. Roll the dough out into a 12- or 13-inch round. Use as much flour as needed to prevent the dough from sticking.

Place on a parchment-paper lined baking sheet.

To assemble the Galette:

1 10-inch galette crust

1½ c. mincemeat

3-5 very thin apple slices  

1 egg, plus a few drops of water beaten together, for brushing

finishing sugar for sprinkling (turbinado, demerara, or any large-grained sugar)

ground cinnamon, for sprinkling

whipped cream, for serving

Place the mincemeat in the center of the galette crust, then spread evenly to about 2-inches from the edge. Fold the edge of dough towards the center to make a rustic enclosure. (See picture above.) Lay the apple slices on top of the mincemeat in whatever pattern works for you. Brush the dough with egg and water mixture. Sprinkle the entire galette with finishing sugar and cinnamon.

Bake in a pre-heated 400-degree oven for 30-35 minutes or until the crust is a light golden brown. (Don’t over-bake.) Remove from oven and let rest on a cooling rack for 5 to 10 minutes before carefully lifting the parchment paper and galette off the pan onto a serving or cake plate. To serve, cut into wedges, warm in your microwave, and dollop with whipped cream (see recipe for Vanilla Bean Paste Whipped Cream below) or vanilla ice cream.

Vanilla Bean Paste Whipped Cream

1 c. heavy whipping cream

2 tsp. vanilla bean paste or vanilla extract

2 T. powdered sugar

Whip the cream in a mixing bowl using an electric mixer on medium-high until hard peaks form. Add the vanilla bean paste and powdered sugar. Whip until blended.

CREAMY MASHED SWEET POTATOES

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I’ve said it before, and I’ll say it again – I love sweet potatoes. Love them! And this year for Christmas I served ham. And along with the ham I wanted to serve some type of sweet potato dish because ham and sweet potatoes are just a fabulous combination. But I didn’t want a pecan topping on my sweet potatoes this time, because I was serving a salad (Roasted Beets, Candied Pecans, and Feta Cheese Salad with a Balsamic Vinegar Dressing) which included pecans as an ingredient. So, my Sweet Potato Casserole with Butter Pecan Crumble Topping would have been just a bit too much pecan.

I decided instead, to just prepare the sweet potato part and leave the pecan topped version for another dinner. And oh am I glad I made this dish to serve along-side the ham. Sweet and delicious, and a perfect creamy textural compliment to the crunchy pecans in the salad. I also tried a new cornbread muffin recipe to complete the menu. You will not be seeing that recipe on this site because the muffins simply did not live up to my expectations. (See, I can be polite when I choose to be!)

So, for all of you out there who love sweet potatoes, give this simple recipe a try. It can be prepared a day or two in advance, so it is perfect for dinner parties, or holiday meals, or anytime preparing a dish ahead of time helps keep chaos in check on the day of the event.

As always, keep smiling and stay positive. And stay tolerant of your own foibles, as well as those of your family members. After all, it’s those idiosyncrasies that make us human. And ultimately make us lovable. Peace and love to all. And HAPPY NEW YEAR.  

2 very lg. ruby or garnet sweet potatoes (sometimes labeled incorrectly as yams)

⅓ c. brown sugar, packed

2 T. whole milk

¼ c. (½ stick) unsalted butter, softened

1 lg. egg

½ tsp. vanilla

¼ tsp. kosher salt

Bake sweet potatoes in a pre-heated 400-degree oven for about 90 minutes or until tender. Remove from oven and allow to cool to touch. Remove peel and throw the flesh into your food processor. Add the brown sugar, milk, butter, egg, vanilla, and salt. Whirl until smooth. Pour mixture into a buttered baking dish.

Bake in a pre-heated 350-degrees for 30-40 minutes. Remove from oven; let stand 10 minutes before serving.

 

CHOCOLATE PEPPERMINT SHORTBREAD REFRIGERATOR COOKIES

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Ok, ok! I know. Everyone is totally done with baking cookies, making candy, and building sweet treats of every sort for the year! I get that. Believe me, I get that! My kitchen counter is still piled with Christmas tins containing all sorts of edible delicacies. But I just had to share this recipe with you for next Christmas.

I know, by then you will have forgotten about this recipe and will be sunning yourself somewhere in the Caribbean rather than baking 500 cookies to send and give to friends and family. And I plan to be right there with you. Using plenty of sunscreen of course. (Had to write that so my dermatologist wouldn’t get on my case.) But I have myself to think about too. I need to get this recipe off my desk because every time I look at it, I’m reminded of the tin, just a few steps away, wherein the last few of these cookies reside. So, like I said, I need to file this recipe away. Kind of a “get thee behind me Satan” reflex on my part.  

Of course, part of me simply wants to share this recipe with you because it turned out pretty darn good. And the cookies are stinkin’ easy to build. The flavor is fabulous, the shortbread is crunchy, and who can resist soft peppermint candy? No one I know. In fact, our good friend Jim would never forgive me if I didn’t build him some kind of chocolate peppermint cookie every year for Christmas. We all have our sacred seasonal treats, and for Jim its chocolate cookies decorated with peppermint. Of course, Mr. C. is also a great fan of peppermint. So, on all counts, baking chocolate peppermint cookies at Christmas time is a no brainer.

So, I hope you give this recipe a try. And for the sake of variety, I also have 3 other chocolate and soft peppermint cookie recipes on this site. Chocolate Chip Peppermint Shortbread Cookies, Chocolate Peppermint Sandwich Cookies, and Peppermint Candy and Chocolate Chip Biscotti. All are delicious and sure to make someone’s Christmas even brighter.

So as always, here’s to happy times in your kitchen. Stay safe. We still have a long way to go in our fight against covid-19. Please don’t let your guard down. I know how hard it is not to hug your grandchild or have your nearest and dearest over for dinner. Or go visit your grown kids. Or travel to foreign lands. Or go to a play or concert. Believe me, I know. But we simply can’t put ourselves or our loved ones at risk. The consequences are just too great.   

There’s an old saying that I have lived by my entire adult life. “This too shall pass.” Apparently, it’s an old Persian adage. And where I first heard it, I have no idea. Probably from my dad. I know it’s the kind of phrase he would have flung my way when I was being my usual obstreperous teenage self all those many years ago. (How he survived those years I will never understand.) Anyway, regardless of where and when I first heard the saying, it has helped me through several life altering incidents. And it still applies today. So dear friends, what we are living through right now shall eventually pass. So, stay strong. Peace and love to all.     

1 c. (2 sticks) unsalted butter, room temperature

1 c. powdered sugar

½ tsp. kosher salt

1 tsp. good peppermint extract

1½ c. unbleached all-purpose flour, fluffed

½ c. good quality cocoa powder

2/3 c. milk or semi-sweet chocolate chips, or more as needed

soft peppermint candy*, crushed  

Beat the butter until pale and creamy in the bowl of your stand mixer. Add the powdered sugar, salt, and peppermint extract; beat until well combined. Whisk the flour and cocoa powder together in a small bowl. Add to the butter mixture and mix until a soft dough is formed.  

Place the dough on a long piece of plastic wrap. Using your hands, wrap the dough into the plastic wrap gently shaping it into a round log 1-1½-inches wide. (Your choice.) Refrigerate for at least 1 hour. Preheat oven to 350-degrees.  

Un-wrap logs and using a serrated or thin knife, slice dough between ¼-⅓-inch thick. (If dough feels too hard, leave at room temperature for 10 to 15 minutes before slicing).

Arrange slices, about 1-inch apart on a parchment paper lined baking sheet. Bake until set, 15-18 minutes. (Do not under-bake.) Cool on baking sheets 1 to 2 minutes, then transfer to a wire rack to cool completely.  

Melt the chocolate chips in the microwave. Spread the top of each cookie with the melted chocolate.  Sprinkle the warm chocolate with crushed soft peppermint candy.  Allow the chocolate to set completely before storing in an airtight container.

*I use King Leo Soft Peppermint Sticks or See’s Peppermint Twists. I don’t use regular candy canes because they are not of the same quality. Soft peppermint is the way to go.   

          

BOURBON, BROWN SUGAR, AND DIJON MUSTARD GLAZED HAM

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One of my favorite Christmas day dinner menus begins with a spiral cut half ham. Including ham on the menu reduces my work by a considerable amount. And after playing Mrs. Santa for a month, and therefore tired of baking, shopping, wrapping, sending, delivering, cooking something special for Christmas eve etc., etc., this old gal is ready for a break on Christmas day. So, what can be easier or more delicious than a big old ham for the Christmas dinner entrée? Nothing I know of, that’s for sure.

So, when it was going to be just the two of us at table this Christmas, we decided a 10-pound ham was not out of the question. After all, we could always pawn some off on our neighbors Mark and Vicki. And then there was scrambled eggs with chopped ham, green onion, and sharp cheddar cheese for breakfasts for the next 6 weeks. And of course, Navy Bean Soup. And leftover ham freezes beautifully. So, it made good sense at the time.

In retrospect, it may not have been my best idea since we still don’t have a new freezer even after waiting for over 9 months! But I think there’s still a bit of room in our garage refrigerator/freezer. So, it should be OK. But I sure don’t regret fixing the ham with this new glaze recipe. It made for some pretty-fine eating. Not overly sweet. Just a perfect combination of flavors.

So, next time you want to serve guests (you remember the good old days of having company for dinner, right?), think about serving ham with this glaze.

I don’t know about you, but I only think about ham for holiday dinners. Why is that? It’s a wonderful pork product. So as soon as it’s once again safe to entertain, I plan to have a big old dinner party, and you can bet your last package of pork rinds, the star of the show is going to be ham!

Speaking of which, the ham bone that is currently in residence in our refrigerator is calling to me. Along with some dried Navy beans, an onion, and a few stalks of celery, I hear my name being bantered about in the kitchen by a few of the main soup ingredients. So, I better end this post and get my own butt in gear. There is soup to be made. (And ingredients to appease!)

As always, have fun in your kitchen. Experiment with different flavor combinations, and if something doesn’t work, don’t get discouraged.

If you only knew how many times my cooking experiments weren’t successful. But, of course, you couldn’t possibly know because you will never find my less than sterling attempts on this site. Simply know that in many cases, to achieve a great dish, there have been a succession of modifications along the way. But when I do find that magic combination that makes my taste buds sing, that’s what makes cooking so fun for me! May it be the same for you. Peace and love to all.

9-10 lb. spiral sliced half ham (butt end if possible*)

¼ c. (½ stick) unsalted butter

½ c. brown sugar, packed

3 T. Dijon mustard

3 T. bourbon

¼ tsp. ground cloves

freshly ground black pepper

Remove the ham from packaging and let sit 1 hour before proceeding. (If the ham comes with a glaze packet, throw it away.) Wrap the ham tightly in foil and bake approximately 10 minutes per pound in a pre-heated 325-degree oven.

Meanwhile, melt the butter and whisk in the brown sugar, mustard, bourbon, ground cloves, and black pepper.

Remove ham from oven, carefully remove the foil, and spread about ¾ of the glaze over the entire ham. Pull apart the ham slices and slather the glaze between the slices too. Place ham back in the oven and let bake uncovered for 20 minutes. Slather the remaining glaze over the top and bake for an additional 10-15 minutes, or until the glaze is slightly brown and crispy.

Remove from oven, tent loosely with foil, and let sit for 15 to 20 minutes before serving.

*I prefer the butt end of a ham. But most of the time the butt end and shank end aren’t marked on the package. The meat on the shank end (leg portion) tends to be leaner. The meat on the butt end is more tender and fatty which results in a richer flavor. But when push comes to shove, I purchase what’s available. And butt or shank end, I’m never disappointed.   

  

RUDI’S ROSEMARY MAKER’S MARK PECANS

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I may have baked my pecans a minute too long. They look dark, but in no way do they taste burned. In fact, they taste perfect!

Well, have I got a lovely recipe to share with you today. And just in time for Christmas too. Because if these savory and slightly sweet glazed nuts aren’t Christmas gift fare, then I’m Ebenezer Scrooge! And I’m not miserly enough to be Scrooge. (Old enough true. But not miserly enough!) And, even if you make a batch of these nuts just for yourself, you are going to feel totally pampered. Because these shining examples of culinary ingenuity, are a special treat. And don’t we all deserve a treat, especially this year? You bet your sweet bippy we do!

This recipe was sent to me by our friend Rudi, who along with her husband Bert spend their summers here on Camano Island. (Well, not this year, for obvious reasons, but most summers.) And while here, we got to know them because they attended some of the jazz concerts we hosted. We hit it off right away. They are true food lovers, as are we. So of course, we became friends. And now Rudi reads my blog and thought I might like these nuts. So, she sent me her recipe. Well, liking them is an understatement! I love them. So, thank you, thank you, thank you Rudi for the recipe.

So, aside from the fact that these nuts are delicious, you should know that building them is stinkin’ easy. But you really do need to use fresh rosemary in this recipe. And if you don’t have a rosemary plant or two in your yard or on your deck, why the heck not? This amazing herb can be grown outdoors as a perennial shrub in Zones 7 and warmer. In colder areas, it needs to be kept in a pot and brought indoors for the winter. Believe me, if I can make it grow, you can too. Of course, I my have an advantage. I’ve been growing some of my own herbs (rosemary, sage, oregano, bay leaves, and thyme) for decades now. I also grow my own chives and Italian parsley. Chives are a perennial, so every year they re-appear as if by magic. Parsley, however, is a biennial so I’m still required to regularly buy parsley at the grocery store. And I use a lot of parsley. But I digress. Back to these nuts.

You simply must give them a try. They are so simple to make and so delightful to munch on. Thanks again Rudi for the recipe.

So, as always, have fun making great food. Keep trying new recipes. And keep counting your blessings. Peace and love to all.

2 T. unsalted butter

2 tsp. finely chopped fresh rosemary

½ tsp. kosher salt

½ tsp. ground chili pepper

1 T. brown sugar, packed

1 T. Maker’s Mark bourbon

2 c. pecan halves

Melt butter in a small frying pan. Add the chopped fresh rosemary, salt, chili powder, brown sugar, and bourbon. Stir to combine. Add the pecans and stir to coat.

Bake in a single layer on a parchment paper lined baking sheet in a pre-heated 375-degree oven for 13-17 minutes, or until the nuts darken a bit and become fragrant. Stir halfway through the baking time. (Watch carefully. They burn easily.)

Remove from oven and allow to cool completely before storing in an airtight container.   

My furry helpers. Max to the left on Andy’s desk. Miles spread out as far as possible on mine. And yes, this recipe is what appears on my computer screen. So any punctuation errors, etc. are because of Miles!

  

HONEY ROASTED NUTS

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This recipe from noted NW culinary figure Greg Atkinson appeared in the December 13th Pacific NW section of the Seattle Times. Now of course, most of you who are refined, sophisticated, and savvy denizens of greater Seattle probably also subscribe to the Times. And have undoubtedly already made a batch of these nuts. But if you don’t subscribe to the Times, or don’t live in the area, or haven’t had the time or inclination to build a batch, then boy oh boy, do I have a treat for you.

These nuts are absolutely perfect. They aren’t too sweet. They aren’t too salty. They are, as Goldilocks would put it, “just right”! And extremely easy to throw together. And I’m telling you true; even a beginning cook should be able to make these nuts with no trouble at all. And what a lovely gift for someone or just as a special treat for your family. So, a big thank you to chef Atkinson for this marvelous recipe.

As always, continue to stay safe, continue to have patience with your family members, and continue to take super good care of yourself. It’s very easy to get so wrapped up in everyone else’s needs, that we forget about our own. I know how it goes, because once upon a time I was “mommy” to 4 kids. Some of those years are still a blur in my memory banks. I’m hoping that when I get really old, as opposed to just old like I am now, some of those memories will re-surface crystal clear. Because I loved being a mom, even with all the hassles, hard work, inconvenience, and exhaustion not mentioned in the original job description.

I guess what I’m trying to say, is treasure the time you have with your family. Your kids will be grown and gone sooner than you can say, for the millionth time, “I said clean up your room, and I mean now, not tomorrow!”

Peace, joy, and love to all. And a very, very Merry Christmas.

8 c. whole pecans, walnuts, macadamia nuts, or almonds (I use 2 cups of each)

¼ c. granulated sugar

1 T. kosher salt  

1 T. brown sugar, packed

1 T. water

2 T. honey

2 T. canola oil

Preheat the oven to 375-degrees. Spread the nuts out on a rimmed baking pan. Toast in the oven until a light golden brown and they begin to smell toasted, about 8 minutes.

Meanwhile, stir the sugar and salt together in a large bowl; set aside.

When the nuts are toasted, remove them from the oven and make the glaze.

In a large frying pan over high heat, combine the brown sugar, water, honey, and oil. Stir until the mixture is boiling. Reduce heat and immediately stir in the warm, toasted nuts and cook, stirring just until the glaze is stuck to the nuts and the pan is almost dry, about 2 minutes.

Remove from heat and toss the hot, glazed nuts in the sugar and salt mixture. Gently stir the nuts until every single one is coated. Return them to the baking sheet and spread them out in a single layer. Pop them back in the oven for one minute to set the glaze and the sugar coating.

Remove from oven and allow the nuts to cool completely on the pan before you move them around. (Tossing or packaging them before they are completely cool could cause the coating to come off.) When the nuts are completely cooled, store in an airtight container.

CHOCOLATE AND ALMOND COVERED OLD ENGLISH TOFFEE

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I have been making this toffee now for about 50 years. I don’t make it every year, because frankly, I can’t stop eating most of it myself. It is truly my favorite candy. It’s basically better than Almond Roca. And I know, is that even possible? But you’ve just got to trust me here. It is better, and a hell of a lot cheaper and fresher than the stuff you get in a can. (No offense, Brown & Haley!) And the best part of all, it’s really easy to make. You do, however, need a heavy pan (I use one of my smaller Le Creuset Dutch ovens) and a good candy thermometer. And you must have patience. Not easy at Christmas time. But a must if you are going to produce perfect toffee.

Anyway, as you can see from the list of ingredients, this is not a complicated recipe. In fact, if you use salted butter you don’t even need the ¼ teaspoon of salt. So, it would take a little bit of work to find a candy recipe with fewer ingredients.

The only thing I have left to say about this candy, is that it makes a wonderful hostess gift, or a thank you offering, or a way to say Merry Christmas to loved ones. Once you make this candy however, there’s no turning back. It will haunt you every Christmas if you don’t make it. It’s kind of like being a character in the Nutcracker. You can just be lying in bed trying to go to sleep when a vision of English toffee dances through your head. Believe me, it has happened to me more than once. So, don’t let that happen to you.

As always, have fun in your kitchen. Create delicious and healthy food for yourself and your family. And this Christmas, let’s all be especially grateful for our many blessings. And thankful for those special friends and relatives that so greatly enrich our lives.

In years past, it has been all too easy for me to take my family and close friends somewhat for granted. This year, if there has been any positive outcome to all the stress and sacrifice, it’s been my realization of how much I love and cherish my dear friends and my amazing family. Their importance in my life will never again be considered a given. Peace, joy, and love to all.  

1 lb. (4 sticks) unsalted butter

2 c. granulated sugar

¼ tsp. kosher salt

2 c. milk or semi-sweet chocolate chips (I use a combination)

1-1½ c. chopped toasted almonds 

Line an 18 x 12-inch jelly roll pan (also called a half-sheet pan) with parchment paper.

Using your favorite wooden spoon, combine the butter, sugar, and salt in a heavy saucepan. Bring to a boil over medium low heat, stirring constantly to dissolve the sugar. Once the candy is boiling, reduce the heat a bit and slowly and evenly stir the mixture until the candy reaches 300 degrees. (I find myself adjusting the heat the whole time I am making this toffee. If it seems to be getting too hot, I turn down the heat. If it appears not to be getting any hotter, I add a few more BTUs. Kind of a constant reevaluation of existing conditions.  

When the temperature reaches 300-degrees*, remove from heat and quickly pour the very hot mixture onto the prepared pan. Spread the hot candy out using an offset spatula. (I must admit that Mr. C. helps me with this part. He holds the pan while I scrape out the candy with a silicone spatula. Then he goes away, and I spread the toffee out as quickly as I can.)  

Immediately sprinkle the chocolate chips evenly over the toffee. Let sit for a couple minutes while the chocolate melts. Then again using your offset spatula, spread the softened chocolate into an even layer over the toffee. Immediately sprinkle the chopped almonds over the chocolate. Gently and carefully press the almonds into the melted chocolate.

Let the candy cool completely (that means the chocolate too) before breaking into serving size pieces. Store in an airtight container in a cool place.

*If it’s an especially humid (rainy) day, let the candy go to about 302 degrees. That will help keep the toffee brittle.

    

CANDIED PECAN BOURBON PRALINE FUDGE

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I love pralines. Can’t help myself. But I’ve never had the patience or the perfect recipe to replicate the pralines that reside in my memory. But then, my memory ain’t what it used to be either. Plus, I’m not in New Orleans where I first tasted pralines that I firmly believe were made in heaven by angels who just happen to love jazz. Then transported somehow into the candy shops all throughout the greater New Orleans environs.

And yes, I know, most theories revolve around French settlers arriving in New Orleans bringing with them the current candy’s predecessor, a sugar-coated almond confection. It is said that African American cooks working in the French colonists’ kitchens transformed the sugared-almond candy into the pralines we know today. And because of their abundance, pecans replaced the almonds. The final product, which is what we have today, is a sweet, brown sugary, creamy patty filled with pecans. And as much as this theory makes sense, my bet is still with the angels. Because pralines are heavenly. Who can argue with that? So, this is not a recipe for a true praline. But, it is a recipe for one heck of a wonderful fudge.

The candied pecan part of this recipe is based on a cookiesandcups.com post I found on-line. The fudge part is from my original cooking instructor – Betty Crocker. I put the two together, and if I say so myself, which of course I will, these two recipes were a marriage made in heaven. (There I go again with that praline “heaven” theme!)

But seriously, once you taste this fudge, if heaven isn’t the first thing that comes to your mind, there is no hope for the human race. (It’s kind of iffy anyway, but this would leave no doubt!)

So, dear readers, if you want to impress the pickles out of yourself and even your friends, I suggest you mix up a batch of this candy at your earliest convenience. And guess what? Christmas is just around the corner. So why not gift some of this amazing fudge to a particularly wonderful neighbor, or your kid’s teacher who is zooming in every day so that your child can continue to learn and stay motivated during the weirdest time most of us have ever experienced. Or that friend who could use a special treat. This is the season of sharing. Let it begin with you.

Peace, joy, and love to all.

Candied Pecans:  

2 T. unsalted butter

3 c. chopped pecans

½ c. brown sugar, packed

1 tsp. kosher salt  

¼ c. water

1 tsp. vanilla

Line a baking sheet with parchment paper and set aside.

In a large skillet, melt the butter over medium heat. Add the pecans and stir continuously for 3 minutes, to lightly toast the pecans.

Add in the brown sugar; stir for an additional 2 minutes to melt the sugar.

Stir in the salt and the water. Cook, stirring continuously, until the water is evaporated, 3-4 minutes. Add in the vanilla and stir to coat. Remove from the heat and spread evenly on the prepared baking sheet.

Bake in a pre-heated 350-degree oven for 5-7 minutes, or until the nuts are fragrant and lightly crisp.

Remove from oven and allow to cool completely on the baking sheet. When cool, break apart.

Bourbon Praline Fudge:  

4½ c. powdered sugar

4½ tsp. bourbon

3 c. brown sugar, packed

1 c. (2 sticks) + 2 T. unsalted butter

pinch kosher salt 

¾ c. evaporated milk

3 c. candied pecans (from recipe above)

Place the powdered sugar and bourbon in the bowl of your stand mixer. (I use my Kitchenaid mixer.) Set aside.

In a heavy 4-quart saucepan, cook the brown sugar, butter, salt, and evaporated milk over medium heat for 2 minutes, stirring constantly, or until the butter has melted and the brown sugar is dissolved. Gradually heat to a full rolling boil and stir constantly for 1 minute. Remove from heat and scoop into the bowl of your stand mixer right on top of the powdered sugar and bourbon.

Using the paddle attachment, beat on low speed for 1 minute. Then beat for 7-10 minutes on medium speed or until the mixture begins to hold its shape and is warm to the touch. (My fudge took 7½ minutes on speed “4”.) Using a spatula, quickly stir in the candied pecans.

Immediately pour/scoop the mixture into a lightly buttered parchment paper lined 10×16 pan or 2 9-inch square baking dishes. Smooth out the fudge with an offset spatula. Refrigerate for 2 hours or until firm.

When ready to cut, lift the parchment paper out of the pan(s). Peel off the parchment paper and cut the fudge into small pieces. (This fudge is very rich!)

Store in an airtight container at room temperature. Gift to anyone you feel is worthy.

  

NOT YOUR ORDINARY GINGERBREAD MEN (AND WOMEN)

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Ok, you know I am always up for a cooking adventure. But today my good karma must have been hiding in a closet, or my stars were not in alignment, or I simply drew the short straw. Whatever!! Because in trying my hand at decorating the delicious gingerbread men and women I made with this recipe, I not only made a ginormous mess, my decorated gingerbread “people” came out looking demented. I’m not kidding. (The picture below will attest to the fact. And these were the best of the lot!) But then, I was trying out a new icing recipe.

The frosting recipe I use for decorating cookies like “Pink Cookies” (delicious BTW), has cream cheese in it. I just didn’t know how that frosting would hold up being stuffed into a container and mailed across the states. So, I wanted an icing that would set up really well. Well, it set alright. So much so, that I could barely entice it out of the brand new, super duper, guaranteed to make decorating easy enough for any normal 6 year-old, squeeze bottle. Now granted, my hand strength isn’t what it used to be. But I’m not a weakling either. And apparently, from the looks on the faces of the cookies I did manage to “decorate”, they were as glad I was finished massacring them as I was! Not a good working relationship when the cookies themselves are begging for mercy!

Good grief! Who left me alone with these poor babies. I have humbly apologized to these cookies, if that makes you feel any better. But rightly so, they are still not speaking to me.

So, before I could totally mess up the entire population of perfectly wonderful gingerbread men and women I created, I threw the whole mess of icing down the drain. And even that wasn’t easy! The icing resisted every attempt I made to dislodge it from the squeeze bottles. I finally just blasted them with hot water and set them in the sink to think about the error of their ways. They are still there. I am simply too tired to go another round with them until after I’ve had my before dinner martini! And perhaps if I wait long enough, Mr. C. will get tired of looking at them and try his hand at dislodging the edible (I think) plaster of Paris like icing I inadvertently concocted. But enough about my trials and tribulations. Sigh…. And more about these cookies.

This is basically my favorite spice cookie recipe. I’ve been making these cookies – Speculaas (Dutch Spice Cookies) since I was introduced to them in 2004 by our dear friends Nile and Sarah at a cookie exchange party we hosted at our Bellevue home. And yes, I make them every year. I’m actually fearful that if I don’t send these cookies in my kids Christmas goodies packages, things might turn ugly. So, I’ve never taken the chance.

So dear readers, if you want to make a fantastic cookie to share with your friends and family that travels well and stays fresh for weeks, this is the cookie to build. And no, you don’t need to cut the cookies into gingerbread men and women. You can choose any shape you wish, or just cut into squares. That works too.

As always, stay happy and healthy. Keep remembering that for many of us, the true meaning of Christmas is in Christ’s own message of peace and goodwill towards man.

There’s a wonderful old gospel song, “This Little Light of Mine” that I feel is very relevant for our world today.  It became an anthem of the civil rights movement in the 1950’s and 60’s. People sang it and other spirituals during the Civil Rights Movement as a way of expressing unity as they fought for equal rights and freedom for everyone. So, dear readers, let your own little light shine. Bring the joy of the holidays to as many people as you can. Peace and love to all.

1 c. unsalted butter, room temperature

1½ c. brown sugar, packed

3 T. brandy or rum (I use brandy)

3 c. unbleached all-purpose flour

4 tsp. baking powder

1 T. ground cinnamon

1 tsp. ground cloves

1 tsp. ground nutmeg

½ tsp. ground ginger

½ tsp. salt

Beat butter and brown sugar together until light and fluffy, about 4 minutes. Add the brandy. Whisk the flour, baking powder, spices, and salt together and add to the butter mixture. Beat until completely combined. 

Form dough into a ball. Knead the ball on a surface sprinkled with a bit of flour. Roll the dough between ¼ – ⅓ inch thick. (I go more towards the ¼-inch thickness). Using your gingerbread men and women cookie cutters, cut as many cookies as possible and place on an ungreased cookie sheet one inch apart. With the dough that is left, form it into another ball and roll out as before. Keep going until all the dough is used. (The last bit can always just be rolled into a flat circle and enjoyed by the cook.)

Bake in a preheated 375-degree oven for 12-15 minutes or until brown and firm. Do not under-bake. Cool on baking sheets 1 to 2 minutes, then transfer to a wire rack to cool completely. Decorate when completely cool if so inclined. Just don’t ask me for an icing recipe. I am ill equipped for that task.

 Store the cooled cookies in an airtight container. And then, nibble away.