This year of holiday baking is complete. Sweets have been made, packed and, if need be, sent in the mail.
Now comes the time to share the recipes. Some, like fudge, are usually reserved for the holidays but others, like the shortbread, can be made other times of the year.
I made a few of these recipes last year and because they were so good, they became repeaters. Others are new this year and if they are as well received by my friends as they were by Bo, they will be made again.
Enjoy the holidays, the goodies, and hopefully you will find a gem to make for your family!
Double Ginger Crackles
These were Bo's favorite because it had a certain level of spice which tempered the sweet.
Tuscan Rosemary and Pine Nut Bars (Short & Sweet: Sophisticated Desserts in
No Time at All by Melanie Barnard)
I loved these but because of the level of butter involved, they won't be frequent guests
in our home!
1/4 cup pine nuts
1/2 cup (1 stick) butter
1/2 cup powdered sugar
1 tablespoon chopped fresh rosemary
1/2 teaspoon salt
1 cup all-purpose flour
Preheat oven to 325 degrees. Spread pine nuts on baking sheet and toast in oven, stirring
once or twice to prevent burning, until they are a shade darker, about 5 minutes. Remove
from baking sheet
to prevent further browning and set aside.
In medium saucepan over medium heat, melt butter. Remove pan from heat and stir in
sugar, rosemary, salt and pine nuts. Combine until sugar is dissolved. Stir in flour to make
a stiff dough.
Spread the dough evenly into an ungreased 8-inch square baking pan. Bake about 20
minutes until the dough is golden around the edges and firm in the center. Cool pan on a
rack for a few minutes, then cut dough into bars or squares. Let cool in the pan for at least
15 minutes before removing. Makes 18 bars or 16 squares.
Yum-Rum Balls (Recipe by Southern Living)
These are a repeat from last year and I see them being made for several more!
1 (14-ounce) can sweetened condensed milk
3 cups semisweet chocolate morsels
3 tablespoons dark rum
1/2 cup chocolate cookie crumbs
1/2 cup powdered sugar
Cook sweetened condensed milk and chocolate morsels in a heavy saucepan over
medium heat, stirring often, until chocolate morsels melt.
Remove from heat, and stir in rum. Pour into a lightly greased 8-inch square pan. Cover
and chill 3 hours or until firm.
Shape mixture into 1 1/4-inch balls; roll in chocolate cookie crumbs and then in powdered
sugar. Place balls in miniature paper baking cups, if desired. Store in an airtight container
in the refrigerator up to 1 week.
Cinnamon-Chocolate Fudge (Recipe courtesy Giada De Laurentiis)
Also a repeater that will be used again!
Butter the bottom and sides of an 8 by 8-inch baking pan. Line the pan with a sheet of
parchment paper, about 14-inches long and 7-inches wide, allowing the excess to
overhang the sides. Set aside
In a medium glass or stainless steel bowl, combine the condensed milk, cinnamon, and
vanilla. Stir in the chocolate chips and butter. Put the bowl on a saucepan of barely
simmering water and mix until the chocolate chips have melted and the mixture is smooth,
about 6 to 8 minutes (mixture will be thick). Using a spatula, scrape the mixture into the
prepared pan and smooth the top. Sprinkle with salt, if desired. Refrigerate for at least 2
hours until firm.
Run a warm knife around the edge of the pan to loosen the fudge. Remove the fudge to
a cutting board. Peel off the parchment paper and cut the fudge into 1-inch pieces. Store
refrigerated in an airtight container or freeze.
Cook's Note: The fudge can also be made using 1 pound (about 2 1/2 cups) of semisweet