Time-Saving Christmas Treats

My mother, like her mother and grandmother before her, spent most of the month of December in the kitchen, baking, candy-making, and washing endless bowls, pots, pans, and cookie sheets. And she worked full time too! I have a little more time than she did, but a lot less energy, so I've tried to put together some easy recipes for cookies and candies. I'm starting with the easiest and quickest first. All of these recipes came from my mother or my sister, although I'm sure they can be found in many cookbooks, too.

CANDY

Easy Microwave Fudge

1 pound powdered sugar
1/2 cup baking cocoa (unsweetened)
1/2 cup butter (you can use margarine if you must, but not the whipped kind)
1/4 cup plus 1 tablespoon milk
1 tablespoon pure Vanilla extract
1/2 cup chopped nuts (optional; Mom used walnuts)
1 cup miniature marshmallows

Combine all the ingredients in a 3 quart glass or microwave-safe bowl. Microwave on high for two minutes (30 seconds longer if your microwave is less than 1000 watts). Stir until well-mixed, then pour into an 8 by 8 inch pan that has been sprayed with cooking spray or buttered. Cover and refrigerate until set, then cut into one inch squares, for 64 pieces. This is really easy, and in a pretty tin from a dollar store, makes a great gift for someone who has "everything." You can also vary the recipe by adding crushed peppermint candy canes after microwaving.

Easy Peanut Butter Fudge

2 cups (1 16 oz bag) semi-sweet chocolate chips
1/2 cup butter
1/4 cup milk
1 tablespoon vanilla
one pound powdered sugar
1 cup creamy peanut butter (I use Skippy ^TM but pick your favorite!)
1 8 oz. package cream cheese at room temperature

Mix chocolate chips and butter in a 2 qt (heavy) saucepan. Cook over low heat until everything is melted. Remove from heat and stir in milk and vanilla, and let cool just a little. Sift the powdered sugar into a large mixing bowl (I just pour it in, and it seems to work), stir in peanut butter, cream cheese, and chocolate blend. Beat with an electric mixer at medium speed until the fudge is well-blended and smooth. Pour or spoon it into a buttered 9 by 13 inch pan. Cover and refrigerate until firm. Cut into 1 1/2 inch squares. This should be kept in the refrigerator because of the cream cheese. Kids love the peanut butter flavor in this, and so do I.

Quick Mini-Almond Delights

1/4 pound marshmallows (about 15 large, or 1 1/2 cups mini-sized)
1 tablespoon water
3/4 cup flaked coconut
about 1 cup WHOLE almonds

Dip: about 1/2 cup chocolate chips and one tablespoon shortening

Melt water and marshmallows in the top of a double boiler (it can probably be done in the microwave but I've never tried that). Remove from heat and stir in coconut. Coat each almond in the resulting mixture, making a ball (this is sticky!), and place on waxed paper in the refrigerator to cool until it's set. Once they are firm, melt the chocolate chips and shortening in a double boiler or over low heat in a small pan. Dip each ball into the chocolate, then return to refrigerator until well set.

Easy Chocolate-Covered Cherries

1/3 cup butter, softened
1/3 cup light corn syrup
1/2 teaspoon vanilla
1/2 teaspoon salt
3 1/2 to 4 cups powdered sugar
1 16 oz jar maraschino cherries with stems, well-drained
2 8 ounce bars milk chocolate (or 16 1 oz baking pieces of milk chocolate)

Beat together the butter, corn syrup, and vanilla in large mixing bowl using a hand mixer on medium spoon; beat until smooth. Gradually add salt and 3 cups of the powdered sugar, mixing well. When it gets too stiff to beat, switch to a spoon, and slowly add enough of the remaining sugar to make the mixture firm enough to be kneaded. Form it into a 10 inch roll, wrap it in plastic wrap or waxed paper and refrigerate until firm, about 2 hours. Cut the roll into 1" slices, then cut each slice into quarters. Flatten each piece in your hands; put a cherry in the center of the piece and fold up the chocolate around the cherry to cover it completely. Place on waxed paper on a platter or cookie sheet and refrigerate. Keep in refrigerator when they're not adorning a plate at a party.

Nancy's Swedish Nuts

1/2 pound whole (shelled) almonds
1/2 pound walnut halves
2 egg whites
1 cup granulated sugar
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon cardamom (optional)
1/2 cup butter.

Toast the nuts in an oven pre-heated to 325 degrees until they are light brown (if you want to substitute pecans or another nut, feel free!). Beat egg whites and a dash of salt until soft mounds form; gradually add sugar and keep beating until stiff peaks form. Fold nuts and spices into the meringue. Melt butter in a 9 by 13 inch pan. Spread nut mix over butter and bake at 325 degrees for 30 minutes, stirring every 10 minutes or until nuts are coated with a brown covering and no butter remains in pan. Cool. Makes 5 to 6 cups of nuts. These are also great for home-made gifts!

COOKIES

No-Bake Mint Haystacks

1 (12 oz) package WHITE chocolate chips
1 3-oz can crunchy chow mein noodles
1/2 cup flaked coconut
1/2 cup crunched peppermint candy canes
1 cup peanuts

Melt the white chocolate chips in the top of a double boiler or in the microwave (be careful to just melt, not cook, in the microwave; chips don't always change their shape when they melt). Cool to room temperature, then stir in the remaining ingredients one at a time and mix until evenly coated. Drop by heaping teaspoons onto wax-paper lined cookie sheet, and chill until set.
ALTERNATE: use semi-sweet or milk chocolate chips; add raisins instead of peppermint

Easy Sandwich Cookies

2 boxes Devil's food cake mix
1/2 cup vegetable oil
4 eggs

Filling: 8 oz. cream cheese, softened
3 1/2 to 4 cups powdered sugar
1/4 cup butter, softened
1 tsp vanilla extract
1 tsp peppermint extract (or omit and add another tsp vanilla)
Red food coloring

Combine cake mixes, oil and eggs in large mixing bowl until well mixed. Form dough into marble-sized balls. Bake at 350 degrees on ungreased cookie sheets for about 9 minutes. Let cookies cool slightly before removing from the cookie sheet, then cool completely on wire racks. While they are cooling, beat together cream cheese and butter until smooth. Add vanilla and peppermint extracts, then slowly add powdered sugar until the mixture reaches spreading consistency. Add enough food coloring to reach the shade of pink or red that you like best (or leave it white if you prefer). Spread the filling onto the bottom of one cookie and top it with the bottom of another cookie, so that both inside sides are the flat ones. Do this for each pair of cookies, then chill slightly. Because of the cream cheese it's best to keep these refrigerated.

Mix-Ahead Mocha Flats

(These are an "ice box" or refrigerator cookie; the dough is formed into rolls and wrapped in plastic wrap or waxed paper, then baked when you need them)

2 sq baking chocolate (unsweetened)
1/2 cup shortening
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tablespoon instant coffee crystals
1 teaspoon water
2 cups flour
1 teaspoon cinnamon
1/2 teaspoon salt

1 1/2 cup chocolate chips
3 tablespoons shortening

Melt chocolate and allow to cool slightly. While it's cooling, stir together flour, cinnamon, and salt. In a large bowl, cream together the 1/2 cup shortening, butter, sugar, and brown sugar. Beat until fluffy. Beat in egg. Dissolve coffee crystals in water and add. Add the melted chocolate and mix well. Stir in dry ingredients. Shape the dough into two logs about 7 inches long (if dough is too sticky, cover it and let it chill for about an hour first). Wrap the rolls in plastic wrap or waxed paper and refrigerate overnight, or freeze until you need them. When it's time to bake, thaw to refrigerator temperature if you've frozen them. Then slice each roll into 1/4 inch thick slices, place on ungreased cookie sheet, and bake at 350 degrees for 10 to 12 minutes. Cool completely. While they're cooling, melt the chocolate chips and shortening in small pan and cool slightly. Dip one end of each cooled cookie into the chocolate mix, and place on waxed paper until the chocolate sets. (If dipping isn't working for you, drizzle the chocolate over the surface)

Jello ^TM Cookies

3/4 cup vegetable shortening
1/2 cup sugar
1 3 oz package Jello^TM -- use a red or green for Christmas!
2 eggs
1 teaspoon vanilla extract
2 1/2 cup flour
1 teaspoon baking powder
1 teaspoon salt

Heat oven to 400 degrees. Mix shortening, sugar, eggs, and vanilla until smooth, then stir in remaining ingredients. Shape dough into 3/4 inch balls, and place about 3 inches apart on ungreased cookie sheet. Flatten each ball with the bottom of a glass dipped in sugar. Bake 6-8 minutes. (These cookies can also be shaped into logs and refrigerated or frozen, then sliced and baked as needed) Makes about 5 dozen small cookies.

Candy Cane Cookies

1 cup shortening
1 cup sifted powdered sugar
1 egg
1 1/2 teaspoon peppermint extract
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon salt

Thoroughly mix shortening, sugar, egg, and extracts. Stir in flour and salt. If desired, add 1 teaspoon red food coloring. Form into balls, place on cookie sheet, and flatten slightly with bottom of glass. Sprinkle with a mix of red and white decorating sugar. Bake at 375 degrees for about 9 minutes or until the edges look slightly golden.
OPTION: These can be sprinkled with crushed peppermint candy canes, either before or just after baking, but even using parchment paper I haven't been able to do that without making a huge mess.

OTHER DESSERTS

Erik's Dessert
(This is named for my oldest nephew, because it is his favorite)

About half a package of vanilla wafers, crushed
2 sq. baking chocolate (unsweetened)
1/2 cup butter
2 cups powdered sugar
3 eggs, separated
1 teaspoon vanilla
1/2 teaspoon salt
1/2 gallon vanilla ice cream from rectangular box

Line large (9 by 13 inch) pan with wafers. Melt chocolate and butter over low heat in 2 qt sauce pan. When just slightly cooled, add sugar, then the egg yokes one at a time. Add 1 vanilla and salt, and cool completely. While that is cooling, beat the egg whites until stiff peaks form. Fold the chocolate mixture into the egg whites. Pour mixture over the cookie crumbs. Slice ice cream and place over the mixture. Cover the top with more vanilla wafer crumbs. Store covered in freezer.

Grandma's Peppermint Dessert

(This comes from a recipe that gave no amounts; adjust if you need to!)
1 cup whipping cream
1/2 cup powdered sugar
1 tsp vanilla
1 cup crushed peppermint candy canes
1 cup chopped walnuts (optional)
1 bag miniature marshmallows
Graham cracker crumbs

Beat whipping cream until soft peaks form. Gradually add sugar and vanilla while beating. When fairly stiff, fold in candy, nuts, and marshmallows. Cover bottom of greased or buttered 9 by 13 inch pan completely with graham cracker crumbs. Spoon peppermint mixture evenly over the crumbs. Top the mixture with another layer of crumbs. Refrigerate before serving, and keep left-overs refrigerated - if you have any.

This is only a small portion of the wonderful things women in my family made, and still make, at Christmas. The other things are neither quick nor very easy!