Holiday Treats Sure to Please

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Holiday Cookies on a Stick
No-Bake Fruitcake
Eggnog Custard Pie
Million Dollar Fudge
Buttery Brittle

Cookies for the Kids: Children enjoy eating food off a stick, and a cookie on a stick? Well, that’s guaranteed to be a hit with the children in your house this holiday season. From Grit’s recipe archives come Holiday Cookies on a Stick.


HolidayCookies on a Stick

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 3/4 cups (10-ounce package) holiday shaped baking pieces and chocolate morsels, divided
12 wooden craft sticks
1 can (16 ounces) cream cheese frosting

Heat oven to 350ºF.

In small bowl, combine flour, baking soda and salt. In large mixing bowl, beat butter, granulated sugar, brown sugar and vanilla extract until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in 3/4 cup baking pieces.

Drop dough by level third-cup measure 3 inches apart on ungreased baking sheets. Shape into mounds with floured fingers; press down slightly. Insert wooden stick into side of each mound.

Bake 14 to 18 minutes or until golden brown. Cool on baking sheets on wire racks 3 minutes; remove to wire racks to cool completely.

Spread frosting on tops of cookies. Decorate with remaining baking pieces. Yields about 12 large cookies.

Easy Tradition: Fruitcake is a traditional holiday treat, although it can be cumbersome and time-consuming to prepare. And then all you hear are jokes about fruitcake. Try this No-Bake Fruitcake from Grit’s recipe archives – it’s easy to prepare and your guests won’t even be tempted to tease!

No-Bake Fruitcake

4 cups graham cracker crumbs
1 1/2 cups raisins
1 cup nuts
1 can (5 ounces) evaporated milk
1/4 cup candied orange peel
1/4 cup orange juice
1 tablespoon brandy
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt

Combine all ingredients. Put into buttered pan and press down. Chill for several hours.

Yields up to 12 servings.

Variations:
• Frosted Wreath: Press mixture in waxed-paper lined 5-cup ring mold. Chill and drizzle with powdered sugar frosting.
• Tiny Tims: Press mixture firmly into paper nut cups.
• Holly Treats: With wet hands, shape teaspoonfuls of mixture into 3/4-inch balls. Dip in evaporated milk and roll in shredded coconut or finely chopped nuts.
• Christmas Gems: With wet hands, shape teaspoonfuls of mixture into date-shaped pieces. Top with walnut halves.

Pie with a Kick: Add a special dessert to your holiday feast and make it pie, please! You can even make it an Eggnog Custard Pie, and your family and guests will have two holiday treats in one delectable dessert.

Eggnog Custard Pie

1 9-inch, prepared pie crust
1/2 cup sugar
2 1/2 cups eggnog
4 eggs
Freshly ground nutmeg

Heat oven to 425°F. Prepare pie crust according to directions for one-crust pie. Do not prick crust. Bake for 7 to 9 minutes or until light golden brown.

Remove, and reduce oven temperature to 350°.

In large bowl, combine sugar, eggnog and eggs; blend well. Pour into partially baked crust. Sprinkle with nutmeg.

Bake for 15 to 20 minutes; cover edge of crust with foil to prevent excessive browning. Return pie to oven and bake for another 15 to 20 minutes, or until filling is almost set. The center of the filling will be soft. Cool 2 hours or until the pie is completely cooled. Store in refrigerator.

The Fudge Question: To make fudge or to not make fudge, that is the question. We all know the answer, though – it wouldn’t be the holidays without fudge. And this recipe for Million Dollar Fudge is the perfect solution.

Million Dollar Fudge

1/2 cup margarine
4 1/2 cups sugar
1 can (12 ounces) evaporated milk
3 packages (12 ounces each) semisweet chocolate chips
1 jar (7 ounces) marshmallow crème
3 cups chopped nuts
1 teaspoon salt
1 teaspoon vanilla

Grease a 9-by-13-inch pan; set aside.

In heavy, 4-quart saucepan, bring margarine, sugar and milk to rolling boil, stirring constantly. Boil for 5 minutes over medium heat, stirring constantly to prevent scorching. Remove from heat.

Gradually stir in chocolate chips until melted. Add remaining ingredients; beat until well-blended.

Pour into prepared pan. Cool. Cut into squares.

Yields about 6 pounds.

Crunchy Twist: When we dig out candy recipes for the holidays, there is often a brittle recipe in the stack. Try a different twist on this crunch-worthy treat – Buttery Brittle uses cashews! The recipe comes from Grit’s recipe archives.

Buttery Brittle

1 cup sugar
1/2 cup light corn syrup
1 cup roasted cashews
1 teaspoon vanilla
1 1/2 teaspoons butter
1 teaspoon baking soda

In 4-cup glass measure, combine sugar and syrup. Microwave on high 4 minutes. Stir in cashews and microwave on high 3 to 4 minutes. Add vanilla and butter. Microwave on high 2 minutes. Quickly stir in baking soda and mix well. (Work fast because brittle hardens immediately.)

Turn mixture out onto a greased cookie sheet. Spread to desired thickness. Yields 3/4 pound.

Note: Roasted peanuts can be substituted for cashews.