Saturday, December 5, 2009

Holiday Favorites


1 cup Sugar

1 cup Karo

3 oz. package of your favorite Jello

Combine all ingredients and bring to a rolling boil. Pour over popped pop corn.

Stir until well coated. Store in an airtight container.



2 gallons of popped popcorn.

2 cups brown sugar

1 cup white Karo syrup

2 sticks oleo

1 cup raw peanuts

Bring all to a rolling boil. Boil 5 minutes. Remove from heat. Add 1/2 teaspoon

soda and 1 teaspoon vanilla. Pour syrup over the popped corn. Stir until the

corn is well coated. Bake in a 250 degree oven for 1 hour, stirring every

15 minutes



6 cups popped popcorn

32 large marshmellows

1/4 cup butter

Melt butter and marshmellows over low heat. Add food coloring if desired.

Pour over popped popcorn and press into balls. I spray Pam on my hands

to keep them from sticking to me. They are pretty sticky at first, but let them

set for a few hours and they will be just right..



1 medium potato, peeled

1 teaspoon butter

1/2 teaspoon almond extract

1 pkg (1#) powdered sugar

1 package flaked coconut (7 oz)

Cherries and Nuts

In a small saucepan, cook the potato in water to cover until tender.

Drain and mash. Measure 1/2 cup into bowl and stir in butter and

almond extract. Gradually stir in the powdered sugar (mixture will

be thin at first). Mix until smooth. Then stir in coconut. Drop by

teaspoons onto waxed paper. Top each with a cut candied cherry

or nut. When cold, pack into airtight containers. Makes about 45

pieces of candy.


Graham Cracker Cookies

1 cup packed brown sugar

2 sticks oleo

1 cup chopped pecans

1 cup coconut

1 TBSP Vanilla

Mix all ingredients together and bring to a boil. Spoon over graham crackers lined up

in a rimmed cookie sheet.(about 24 graham crackers) Bake 8 minutes at 350 degrees.

Cut into squares while still warm. So easy, and so good. Make great gifts. I sometimes

omit the coconut. and add extra nuts.


Jan Baker's German Fruitcake

3/4 cup margerine

2 cups sugar

4 eggs

3 cups flour

1/2 teaspoon of Allspice,Nutmeg,and Cinnamon

1 cup buttermilk

3/4 teaspoon soda

2/3 cup cherry preserves

2/3 cup apricot preserves

2/3 cup pineapple preserves

1 2/3 cups pecans

1 teaspoon vanilla

Mix in order. Grease and flour 10" tube pan. Bake at 325 degrees

for 1 1/2 hours.


Brandied Fruit Cake

To begin the fruit:
Week one.....1 cup pineapple, drained. Add one cup sugar. Stir with a wooden spoon.
Week two....1 cup drained peaches,add 1 cup sugar
Week three...1 cup drained apricots, add 1 cup sugar
Week four......1 cup marischino cherries, drained, add 1 cup sugar
I keep all this in a big glass jar, stir every day with a wooden spoon, leave on a shelf, covered with some saran wrap.
Week five......the recipe:

Brandied Fruit Cake
1 1/2 cups oil
2 cups sugar
3 cups flour
3 cups brandied fruit
3 eggs, beaten
1 teaspoon soda
1 teaspoon salt
2 teaspoons vanilla
2 cups pecans
Mix oil and eggs, beat well. Add flour,soda,vanilla, etc. and mix well.
Add the brandied fruit and nuts by hand last.
Bake at 325 degrees for 1 1/2 hours.

This is an old,old recipe, have had it for years. It is also good on ice cream.

I always love to sneak pieces out of the is soooo goood.

Be sure to check out the appetizer recipes for other Holiday favorites...