Sweet Treats for the Holidays
With the holidays quickly approaching, it is time to plan out your Christmas meal this year! Whether you are hosting your family gathering or bringing a dish to a friend’s home, a scrumptious treat will be enjoyed by all! The best real estate agent in Eldon, Missouri has provided some delicious holiday treat ideas for a memorable desert table this year!
-1 ½ cups white sugar
-1 ½ cups raw peanuts
-½ cup white corn syrup
-¼ cup water
-½ teaspoon salt
-1 ½ teaspoons baking soda
Spray two cookie sheets with non-stick spray coating.
In a 4-quart saucepan over medium-high heat, combine the sugar, corn syrup and water. Heat to boiling and add peanuts. Cook until peanuts become golden in color and syrup mixture beads off nuts when raised out of pan. Quickly mix in the salt and baking soda until well blended.
Pour the mixture onto the prepared cookie sheets. Allow mixture to spread on its own. Cool completely, and break into pieces. Store in air-tight container or plastic bag.
-4 ½ cups white sugar
-2 cups chopped nuts
-12 oz. package semi-sweet chocolate chips
-12 1 oz. squares German sweet chocolate
-2 cups marshmallow cream
-1 can (12 oz.) evaporated milk
-2 tablespoons butter
-1 pinch salt
Butter two 9x9 inch baking pans and set aside.
Place chocolate chips, German chocolate, marshmallow creme, and nuts into a large mixing bowl. Set aside.
In a 4 quart saucepan, combine sugar, salt, butter, and evaporated milk. Stir over low heat until the sugar dissolves. Bring to a boil, and cook for 6 minutes.
Pour boiling syrup over ingredients in bowl, beat until all chocolate is melted. Pour into prepared pans. Let stand a few hours before cutting.
-2 ½ cups un-popped popcorn
-5 tablespoons vegetable oil
-¼ cup butter
-1 cup packed light brown sugar
-½ cup light corn syrup
-2/3 cup sweetened condensed milk
-½ teaspoon vanilla extract
Add 1 tablespoon of the oil to a 4 quart saucepan, and heat over high heat. When oil is hot, add 1/2 cup of popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Place popped corn in oven to keep warm. Repeat until all corn has been popped. Set aside.
In a medium saucepan with a candy thermometer inserted, combine butter, sugar, and corn syrup. Stir well and bring to boiling over medium heat. Stir in condensed milk; simmer, stirring constantly, until thermometer reads 238 degrees F (114 degrees C). Stir in vanilla.
Pour caramel over popped corn and stir to coat. Butter hands lightly; shape popcorn into balls about 3 1/2 inches in diameter.
-8 ounces high-quality semisweet chocolate, broken into pieces
-8 ounces high-quality white chocolate, broken into pieces
-2 teaspoons canola oil, divided
-25 peppermint candies, crushed
-1/2 teaspoon peppermint extract, divided
Lightly grease a 9x9 inch pan and line with waxed paper, smoothing out wrinkles; set aside.
Place the semisweet chocolate and 1 teaspoon of the canola oil in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. When the chocolate is melted, stir in 1/4 teaspoon of the peppermint extract. Pour the melted chocolate into the prepared pan, and spread evenly over the bottom of the pan. Sprinkle half of the crushed peppermints over the chocolate layer. Refrigerate until completely hardened, about 1 hour.
Place the white chocolate and the remaining 1 teaspoon canola oil in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. When the chocolate is melted, stir in the remaining 1/4 teaspoon peppermint extract. Pour the white chocolate directly over the semisweet chocolate layer; spread evenly. Sprinkle the remaining crushed candy over the top and gently press in. Refrigerate until completely hardened. Remove from pan; break into small pieces to serve.
Now that you have some yummy ideas for holiday treats to make, you are ready for your upcoming holiday gathering. Start making your shopping list and head to the store in order to be prepared to make your delicious treat this year. Your trusted real estate agent at the Lake of the Ozarks wants to help you prepare for your upcoming Christmas gathering by providing some treats that will be crowd pleasers at your holiday dinner.
Old-Fashioned Peanut Brittle by Del Lockamy
 |
| Old-Fashioned Peanut Brittle by Del Lockamy |
-1 ½ cups white sugar
-1 ½ cups raw peanuts
-½ cup white corn syrup
-¼ cup water
-½ teaspoon salt
-1 ½ teaspoons baking soda
Spray two cookie sheets with non-stick spray coating.
In a 4-quart saucepan over medium-high heat, combine the sugar, corn syrup and water. Heat to boiling and add peanuts. Cook until peanuts become golden in color and syrup mixture beads off nuts when raised out of pan. Quickly mix in the salt and baking soda until well blended.
Pour the mixture onto the prepared cookie sheets. Allow mixture to spread on its own. Cool completely, and break into pieces. Store in air-tight container or plastic bag.
Million Dollar Fudge by BethJ1
-4 ½ cups white sugar
-2 cups chopped nuts
-12 oz. package semi-sweet chocolate chips
-12 1 oz. squares German sweet chocolate
-2 cups marshmallow cream
-1 can (12 oz.) evaporated milk
-2 tablespoons butter
-1 pinch salt
Butter two 9x9 inch baking pans and set aside.
Place chocolate chips, German chocolate, marshmallow creme, and nuts into a large mixing bowl. Set aside.
In a 4 quart saucepan, combine sugar, salt, butter, and evaporated milk. Stir over low heat until the sugar dissolves. Bring to a boil, and cook for 6 minutes.
Pour boiling syrup over ingredients in bowl, beat until all chocolate is melted. Pour into prepared pans. Let stand a few hours before cutting.
Caramel Popcorn Balls by Suzanne
-2 ½ cups un-popped popcorn
-5 tablespoons vegetable oil
-¼ cup butter
-1 cup packed light brown sugar
-½ cup light corn syrup
-2/3 cup sweetened condensed milk
-½ teaspoon vanilla extract
Add 1 tablespoon of the oil to a 4 quart saucepan, and heat over high heat. When oil is hot, add 1/2 cup of popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Place popped corn in oven to keep warm. Repeat until all corn has been popped. Set aside.
In a medium saucepan with a candy thermometer inserted, combine butter, sugar, and corn syrup. Stir well and bring to boiling over medium heat. Stir in condensed milk; simmer, stirring constantly, until thermometer reads 238 degrees F (114 degrees C). Stir in vanilla.
Pour caramel over popped corn and stir to coat. Butter hands lightly; shape popcorn into balls about 3 1/2 inches in diameter.
 |
| Peppermint Bark by Andrea |
Peppermint Bark by Andrea
-8 ounces high-quality semisweet chocolate, broken into pieces
-8 ounces high-quality white chocolate, broken into pieces
-2 teaspoons canola oil, divided
-25 peppermint candies, crushed
-1/2 teaspoon peppermint extract, divided
Lightly grease a 9x9 inch pan and line with waxed paper, smoothing out wrinkles; set aside.
Place the semisweet chocolate and 1 teaspoon of the canola oil in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. When the chocolate is melted, stir in 1/4 teaspoon of the peppermint extract. Pour the melted chocolate into the prepared pan, and spread evenly over the bottom of the pan. Sprinkle half of the crushed peppermints over the chocolate layer. Refrigerate until completely hardened, about 1 hour.
Place the white chocolate and the remaining 1 teaspoon canola oil in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. When the chocolate is melted, stir in the remaining 1/4 teaspoon peppermint extract. Pour the white chocolate directly over the semisweet chocolate layer; spread evenly. Sprinkle the remaining crushed candy over the top and gently press in. Refrigerate until completely hardened. Remove from pan; break into small pieces to serve.
Now that you have some yummy ideas for holiday treats to make, you are ready for your upcoming holiday gathering. Start making your shopping list and head to the store in order to be prepared to make your delicious treat this year. Your trusted real estate agent at the Lake of the Ozarks wants to help you prepare for your upcoming Christmas gathering by providing some treats that will be crowd pleasers at your holiday dinner.
Comments
Post a Comment