Christmas Crack

Ingredients
48 saltine crackers , 1 1/2 sleeves
1 cup (2 sticks) salted butter
1 cup light brown sugar, packed (7.5 ounces)
2 cups milk chocolate chips

Instructions
Preheat the oven to 325°F. Line a large jelly roll pan (15×10) with foil and spray foil with non-stick spray.

Line the bottom of the pan evenly with saltine crackers. There will be a small gap on one side.

In a medium pot, combine 2 sticks butter and 1 cup brown sugar over medium heat (6 on our stove). Stirring constantly, bring to a rolling boil and cook until it reaches 260 on a candy thermometer. Remove pan from heat mix well then and pour evenly over saltine crackers. Spread brown sugar mixture quickly with a spatula.

Bake 8 minutes. Remove pan from oven and sprinkle 2 cups chocolate chips evenly over the top and let sit 5 minutes. Spread chocolate evenly with a spatula. Let cool completely until chocolate is set.

Break into pieces and enjoy!

For 8 batches:
3 16 ounce boxes saltines
8 cups butter
2 32 ounce bags brown sugar
3 34.5 ounce bags milk chocolate chips (or 8 regular size bags)

Citrus Cream Cheese Pull-Aparts
The cream cheese mixture sinks to the bottom of the rolls Place some foil under the pan in case the sugar mixture runs over.

1 (25 ounce) package frozen roll dough
Cooking spray
1/4 cup butter, melted
1/2 cup sweetened dried cranberries
1 cup granulated sugar, divided
2/3 cup (6 ounces) 1/3 less fat cream cheese, softened
2 tablespoons fresh orange juice
1 large egg
1 tablespoon grated lemon peel
1 tablespoon grated orange peel
1 cup powdered sugar
5 teaspoons fresh lemon juice

Thaw roll dough at room temperature for 30 minutes.

Cut rolls in half.  Place 24 halves, cut sides down, in bottom of each of 2 (9-inch) round cake pans coated with cooking spray.  Brush butter evenly over rolls. Cover; let rise in a warm place, free from drafts, 30 minutes.  Sprinkle with dried cranberries.  Combine 1/4 cup granulated sugar, cream cheese, orange juice, and egg; beat a medium speed of a mixer until well blended.  Pour cream cheese mixture evenly over rolls. Combine 3/4 cup granulated sugar and peel.  Sprinkle evenly over rolls. Cover and let rise 1 hour or until doubled in size.

Preheat oven to 350 degrees.

Bake at 350 degrees for 20 minutes. Cover with foil. Bake an additional 5 minutes or until rolls in center are done.  Remove from oven; cool 15 minutes. Combine powdered sugar and lemon juice.  Drizzle over rolls.

Overnight variation: After pouring the cream cheese mixture over rolls, cover with plastic wrap and refrigerate 12 hours.  Gently remove plastic wrap from rolls; sprinkle with sugar and peel mixture.  Let stand at room temperature 30 minutes or until dough has doubled in size.  Proceed with recipe as directed.

Makes 24 servings
Cooking Light

All Butter Pie Crust

Not as flaky as a pie crust made with shortening but more delicious!  This is an easy dough to work with.

2 1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar
1 cup (2 sticks) cold butter, cut into small pieces
1/4 to 1/2 cup ice water

In a food processor, place the flour, salt, and sugar and pulse 5-6 times to combine. Add the butter and pulse until the mixture resembles coarse meal.  Pour 1/4 cup water into the mixture and pulse to combine.  Add more water, a tablespoon at a time until the dough starts to clump together when pinched, it should just be starting to come together and should not be a solid ball of dough.

Turn the dough out onto your work surface and gather it into a ball. Divide the dough into two equal pieces, flatten each portion a disk, cover with plastic wrap, and refrigerate at least one hour.  If you wanted to make this ahead of time, at this point you can also leave the dough overnight or freeze it for up to a month.

On a lightly floured surface, roll out the dough to fit into your pie dish.  Use the dish as a guide and roll it out two inches wider than the pie dish. To prevent the dough from sticking to the counter, keep lifting and turning the dough a quarter turn as you roll.

When the dough is rolled to the desired size, lightly roll dough around your rolling pin, dusting off any excess flour as you roll. Unroll onto the top of your pie pan and gently press the dough onto the bottom and sides of the dish.  Remove any excess dough around the edges and flute the edges to seal the dough. Chill the pie crust 30 minutes before filling and baking.

Makes two - 9 inch pie crusts.

Soft Gingerbread Cookies

2-1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup butter, softened
1 cup sugar
1 large egg
1/4 cup molasses
Additional sugar

Preheat oven to 350 degrees.

In a large bowl, combine flour, ginger, soda, cinnamon, cloves and salt.

In a mixing bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses.  Add flour mixture to the creamed mixture and mix well.

Roll into 1-1/2-in. balls and roll in additional sugar. Place two inches apart on ungreased baking sheets. Bake in preheated oven until puffy and set, 10-12 minutes. Remove to wire racks to cool.

Makes 2-1/2 dozen
12 min in my oven

Rum Cake

2 cups All-Purpose Flour
1 1/2 cups sugar
1/2 cup unsalted butter, softened
3.4-ounce box instant vanilla pudding mix
2 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable oil
1/2 cup milk
4 large eggs
1/2 cup rum, plain or spiced
2 teaspoons vanilla extract
1/4 teaspoon butter-rum flavor (optional but excellent)

Rum Soaking Syrup
8 tablespoons (1/2 cup) unsalted butter
1/4 cup water
1 cup sugar
1/4 teaspoon salt
1/2 cup rum, light or dark, plain or spiced
1/2 teaspoon vanilla extract

Instructions

Preheat oven to 325°F.

Place all of the cake ingredients except the rum, vanilla, and butter-rum flavor in a bowl and beat on medium speed for 2 minutes. Be sure to scrape down the bowl after one minute. Add the rum, vanilla, and flavor to the batter and beat at low speed for another minute.

Spritz a 10- to 12-cup Bundt pan with cooking spray. Pour the batter into the prepared pan and spread level with a spatula.

Bake the cake for 50 to 60 minutes. When done, the cake will test clean using a cake tester.

Leave the cake in the pan to cool slightly while you make the soaking syrup.
In a medium-sized saucepan combine the syrup ingredients, except vanilla. Bring to a rapid boil then reduce to a simmer and cook (without stirring) for about 5 to 8 minutes, until the syrup thickens slightly. Remove from the heat and stir in the vanilla.

Use a long skewer to poke holes all over the cake. Pour about 1/4 cup of the syrup over the cake (still in the pan). Allow the syrup to soak in, then repeat again and again until all the syrup is used.

Cover the pan loosely with plastic wrap and allow the cake to sit overnight at room temperature to cool completely and soak in the syrup. When ready to serve, loosen the edges of the cake and invert onto your serving plate. If the cake won’t release, place it in the oven, turn the oven to 350°F, and warm for 5 to 10 minutes, to soften the syrup. Remove from the oven, and tip the cake onto the serving plate.

Serve with hot coffee or tea. The cake is very moist, fragrant and potent.

Wrap securely (or place under a cake cover) and store at room temperature for several days. Freeze for longer storage, up to 1 month.

Wassail Drink Mix

2 cups Tang dry drink mix
1 cups sugar
1/2 cup dry lemonade mix
1 tsp cinnamon
1/2 tsp ground cloves
pinch of nutmeg

Combine all ingredients. Add 2 tbsp of mix to one cup boiling water.

Store in airtight container.

Holiday Wassail

1 quart apple cider
1 cup lemon juice
2 cups orange juice
2 cinnamon sticks
8 allspice berries
10 whole cloves

Mix and simmer for at least 1 hour.  Strain off spices.  Serve hot.

Recipe from Grandma Robin

Christmas Egg Nog

½ gallon egg nog
½ gallon whole milk
½ gallon vanilla ice cream
Nutmeg

Mix 1 hour before serving so ice cream can melt.  Sprinkle with nutmeg and serve.

Recipe from Grandma Robin

Orange Rolls

Dough:
2 cups whole milk
1/2 cup vegetable oil
1/2 cup granulated sugar
1 package (2 1/4 teaspoons) active dry yeast
4 1/2 cups all-purpose flour
1/2 rounded teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt

Filling:
1 stick (8 tablespoons) butter, softened
zest from two oranges
1 cup lightly packed brown sugar, or to taste

Glaze:
1/4 cup fresh orange juice
1/2 teaspoon vanilla extract (orange extract may be substituted)
2 cups confectioners' sugar
pinch salt, optional and to taste (helps balance the sweetness)
about 3 tablespoons milk or cream, or as needed for consistency
zest from two oranges

For the dough: In a large saucepan over a low heat, heat the milk, oil and granulated sugar until warm but not hot (if you have a candy thermometer, it should be 125 degrees F). Remove from the heat and add the yeast and 4 cups of the flour and stir together. 

Cover the pan and leave to rise for at least an hour. Stir in the remaining 1/2 cup flour, the baking powder, baking soda and salt.  If refrigerating, place in the fridge now until ready to use.

For the filling:  Mix together softened butter and orange zest.  Roll the dough into a long rectangle, about 30 inches wide by 10 inches deep. Spread the softened butter mixture all over the surface of the dough.   Sprinkle brown sugar all over the butter mixture.

Using both hands in a back-and-forth motion, gradually roll the dough towards you into one long log. Pinch the seam to seal it. Then slice into 24 even pieces.

Preheat the oven to 375 degrees F. Place the rolls in a buttered baking dish and allow them to rise for 20 minutes.  Bake for 15 to 17 minutes.

While the rolls are baking, make the glaze by mixing all ingredients together and adding as much milk or cream to get the right consistency.  Drizzle glaze over rolls right out of the oven.  Serve warm.

Cranberry Orange Bread

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon grated orange zest
1 1/2 cups fresh cranberries
1/2 cup pecans, coarsely chopped
1/4 cup butter, softened
1 cup white sugar
1 egg
3/4 cup orange juice

Preheat the oven to 350 degrees. Grease and flour a 9x5 inch loaf pan. Whisk together flour, baking powder, baking soda, and salt. Stir in orange zest, cranberries, and pecans. Set aside.

In a large bowl, cream together butter, sugar, and egg until smooth. Stir in orange juice. Mix in flour mixture until just moistened. Pour into prepared pan.

Bake for 1 hour in the preheated oven, or until the bread springs back when lightly touched. Let stand 10 minutes, then turn out onto a wire rack to cool. 

Christmas Wreath Cookies

½ cup butter
3 cups mini marshmallows
½ teaspoon almond extract
½ teaspoon vanilla extract
1 teaspoon green food coloring
4 cups corn flakes

In a large saucepan, melt butter and marshmallows until smooth. Remove from heat and add extracts and food coloring. Mix until completely blended. Add corn flakes and mix thoroughly. Place in mounds on wax paper. With hands shape into wreaths and allow to cool completely. Using licorice whips and chocolate or cinnamon candies, decorate before serving.

Christmas Popcorn

4-5 quarts of popped corn
(air popped* or 2 bags of regular sized microwave popcorn)
2 cups nuts (we use cashews)
2 cups mini marshmallows
1 cup butter
½ cup light corn syrup
1 1/3 cup white sugar
1 teaspoon vanilla
½ teaspoon baking soda

In a SUPER LARGE bowl, mix popcorn, nuts and marshmallows.

In a heavy saucepan melt butter slowly. Add syrup and sugar and increase heat. Stir continuously until it begins to boil. Allow to boil without stirring for one minute. Remove from heat and add vanilla and baking soda. Stir rapidly; mixture will get lighter and frothy. Pour over popcorn mixture and stir until completely covered and marshmallows are melted. Allow to cool.

Note:

If using air popped popcorn, you will need to add salt. You can add to the popcorn, to the syrup mixture or just sprinkle evenly at the end.

Recipe doubles well!