2018-12-05 / Recipes

Country Cooking With Sue Davis

If you are looking for ideas for homemade Christmas gifts or some great surprises for your family, why not make a batch of candy or cookies? Everyone enjoys homemade treats and this week’s recipes are great choices. Fill Christmas gift box tins with these goodies from your own kitchen and you are sure to get rave reviews! Oh, they are not fattening if you eat them standing up!

Buckeyes By Taylor and Katie Butler

1 lb. powdered sugar
1 ½ c. peanut butter
½ c. butter
1 tsp. vanilla
½ t. salt
12 oz. pkg. chocolate chips
¼ lb. paraffin

Blend all ingredients together except chocolate chips and paraffin. Shape into ½ inch balls. Melt chocolate chips and paraffin and dip balls into it. Cool on waxed paper and store in refrigerator.

Santa’s Whiskers By Cayden Davis

1 c. butter
2 T. milk
1 c. sugar
1 t. vanilla
2 ½ cup sifted all-purpose flour
1 c. finely chopped red and green cherries
¾ c. chopped nuts
¾ c. flaked coconut

Cream butter and sugar. Blend in milk and vanilla. Stir in flour, cherries and nuts. Form into 12” logs and roll in coconut. Wrap in waxed paper and freeze until firm. Slice thinly, bake at 350 degrees for 12 minutes until lightly brown.

5-Minute Divinity By Beverly Poole

7 oz. Kraft Marshmallow crème
2 c. sugar
½ c. water
Dash salt
1 c. pecans
1 t. vanilla

Combine sugar, salt and water. Cook until spins thread – this is done by dropping a little sugar mixture in cold water. Pour over marshmallow cream and beat with heavy duty mixer for 3-5 minutes. Don’t over mix Add pecans and vanilla, just combine.

Fantasy Fudge

3 c. sugar
¾ c. margarine
2/3 c. evaporated milk
12 oz. pkg. semi-sweet chocolate pieces
7 oz. jar marshmallow crème
1 c. chopped nuts
1 t. vanilla

Combine, sugar, margarine and milk and bring to a boil. Stir five minutes over medium heat to soft ball stage, 238 degrees. Remove from heat. Stir in chocolate pieces. Add marshmallow crème, nuts and vanilla. Beat until well blended. Pour into 13x9 inch pan, cool, cut in squares.

Praline Pecans

2 c. sugar
1 c. brown sugar packed
1 c. evaporated milk
2 c. chopped pecans
2 T. butter
1 t. vanilla extract
1/8 t. salt

Combine sugars and evaporated milk in a 4 qt. microwave safe dish. Microwave on high for 6 minutes. Stir well and add nuts, butter, vanilla and salt. Microwave 6 more minutes. Stir until thickened. Working fast, drop by heaping teaspoons onto wax paper and let cool

Fruit Cake Cookies Submitted by Elly Motes

2 lb. candied cherries, chopped
2 lb. candied pineapple, chopped
4 lb. nuts, chopped
1 t. each – cinnamon, cloves, allspice, salt
1 lb. butter
1 lb. sugar
10 eggs
5 c. self-rising flour
1 c. whiskey

Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Sift flour and add the spices, salt. Add whiskey and fruit to batter. Fold in nuts. Roll dough into a ball and flatten with hands and place on a greased cookie sheet lined with parchment paper. Bake at 200 degrees for 25 minutes or until golden brown. Repeat to cook all cookies.

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