CRISPY HOLIDAY TREATS
Provided by Sandra Lee
Categories dessert
Time 1h30m
Yield 15 crispy bars, or 10 of various shapes
Number Of Ingredients 8
Steps:
- In a large pot, melt the butter over medium heat. Add marshmallows, 1 handful at a time. Allow each addition to melt down just a bit to give room for the next handful. Continue stirring to avoid any scorching.
- Meanwhile, line a 13 by 9 by 2-inch cake pan/casserole dish with a piece of parchment paper. Allow the excess paper to flap over the side the dish. Spray the parchment lightly with nonstick cooking spray.
- Once the marshmallow mixture is gooey enough to stir freely, pour in green food coloring and mix until well blended. Fold in crispy rice. Once the crispy rice is thoroughly incorporated with the melted marshmallow add the cinnamon candy. Remove from heat. Using a rubber spatula, push out the melted mixture into the parchment lined pan.
- Spray the remaining piece of 12 by 10-inch parchment paper. Use like a "flat glove" to help mold the crispy treat into the pan. Allow treat to cool about 20 minutes.
- Spray the inside of various holiday shaped cookie cutters lightly with nonstick spray. Use your fingers to evenly spread the oil around.
- Using the parchment paper lift the entire treat out of the pan, onto a cutting board. Cut holiday shapes out of the rectangular treat.
- Meanwhile, melt the white chocolate in a microwave on medium power at 30-second intervals. Make sure to stir in between intervals to avoid scorching. Continue at 30-second intervals, stirring in between until chocolate is smooth and melted.
- Drizzle the melted chocolate over the treats and decorate with choice of sprinkles, and remaining cinnamon hard candies.
- Stack the treats on a fun platter or cake stand. Or pack in an airtight container and treats will stay fresh for up to 5 days.
UNCLE BILL'S CHRISTMAS FRUITCAKE WITH BRANDY
I first made this cake just over 30 years ago when our liquor was inexpensive. I continued this tradition ever since. The cake is nice and moist and has a most delightful flavor. Very Nutty and Fruity. Makes about 12 to 13 pounds of cake.
Provided by William Uncle Bill
Categories Dessert
Time 6h
Yield 70-80 serving(s)
Number Of Ingredients 20
Steps:
- Remove pineapple rings from syrup.
- DO NOT USE SYRUP IN CAKE.
- Cut both red and green pineapple rings into chunks (about 6 chunks of each ring.) In a large mixing bowl, add red and green pineapple chunks, pecans, almonds, red and green maraschino cherries, mixed peel and raisins and mix well.
- Add the entire bottle of Brandy and mix well.
- Cover the bowl tightly with food film wrap and let stand overnight.
- During this marinate, mix at least two times.
- THE NEXT DAY.
- Preheat oven to 275 degrees F.
- Sift 3/4 cup of flour over marinated fruit and mix well to coat.
- Now sift an additional 1/2 cup flour over fruit and mix well again.
- In a mixing bowl cream butter; set aside.
- In a separate mixing bowl, beat eggs with 2 tablespoons of milk.
- Add baking soda and almond extract to the beaten eggs and mix well.
- Add remainder of 1 1/2 cups of flour over the fruit and mix well.
- Add creamed butter and egg mixture over fruit and mix well.
- Add granulated sugar, brown sugar, mace and cinnamon and mix very well.
- Prepare 3 bread pans (4" x 8" x 3" deep) with parchment paper (or brown paper.) Pour cake mixture equally into each pan to about 3/4" below top of pan.
- The cakes should be between 2" and 2 1/2" in thickness.
- Bake in preheated 275 F oven for 4 to 5 hours on the middle rack.
- If top of cake starts to brown too much, cover with aluminum foil and continue baking.
- Test cake for doneness with a wooden testing stick.
- If stick comes out dry, the cakes are done.
- Remove cakes from oven and let cool in pans.
- When cooled, remove from pans and place on metal racks for about 3 hours.
- Remove the brown paper carefully and discard.
- Baste the tops of each cake with Apricot Brandy or if desired with 151 Overproof Rum.
- Wrap each cake in about 4 thicknesses of cheese cloth.
- Now wrap each cake with 2 layers of heavy duty aluminum foil.
- Store the cakes in a cool place for at least 1 month before using (this is when they are best.) A few days before serving, unwrap the top of the foil and baste the cake through the cheesecloth with brandy or rum.
- Re-wrap and let sit for a few days.
- This cake freezes very well.
Nutrition Facts : Calories 279.5, Fat 9.8, SaturatedFat 1.6, Cholesterol 18.6, Sodium 38.4, Carbohydrate 39.9, Fiber 3.8, Sugar 31.5, Protein 3.3
Tips:
- Mise en place: Before you start baking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any mishaps.
- Use high-quality ingredients: The better the ingredients you use, the better your cookies will taste. Look for high-quality butter, chocolate, and flour.
- Don't overmix the dough: Overmixing the dough will make your cookies tough. Mix the dough just until the ingredients are combined.
- Chill the dough: Chilling the dough before baking will help the cookies hold their shape and prevent them from spreading too much.
- Bake the cookies at the right temperature: The temperature of your oven will affect the way your cookies bake. Be sure to preheat your oven to the correct temperature before baking the cookies.
- Don't overbake the cookies: Overbaking the cookies will make them dry and crumbly. Bake the cookies just until they are set and the edges are just beginning to brown.
Conclusion:
Baking holiday cookies is a fun and rewarding experience. With a little planning and effort, you can create delicious and beautiful cookies that your family and friends will love. So get in the kitchen and start baking!
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