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More candy, cookies and cakes for Christmas

Here are more of the sweet stuff for the Christmas holiday that has been featured in columns and special inserts in the newspaper.

Possibly the most popular recipe to come out of the cooking columns since Shelley began Sharing the Best in December 1991 is Peanut Butter Chocolate Fudge. It is credited with emptying the supply of old-fashion chocolate crème drops at Carlisle and a store at Cabot. For a number of years, requests for a re-print would begin in November.

In 1993, Shelley noted, “This is the third year to print this recipe, but I’ve already had calls for it again. This is the easiest fudge you’ll ever make.”

The directions are for microwave ovens, but, as noted in the recipe, it would work well with a double boiler.

In 1992, Shelley wrote that the recipe had, “Spread like wildfire in 1991,” and employees at the store had been asked by customers for the recipe.

Shelly also said the Cabot Fred’s manager had ordered 100 extra cases of the candy because the store had sold out of the candy the year before, after the recipe was published.

“Beware - the fudge is rich and not for those watching calories and fat grams!” she warned.

PEANUT BUTTER CHOCOLATE FUDGE

1 lb. pkg. old-fashioned crème drops (chocolate covered, white inside)

1 cup peanut butter, plain or crunchy

2 Tbsp. butter or margarine

Place the creme drops, peanut butter and butter or margarine in a large microwave-safe bowl. Cover and microwave only long enough to melt the candy (do not overcook). Stir until well blended and then spread in a buttered dish. Cool and cut into squares.

(A double boiler should work nicely for those who do not have a microwave oven.)

Chopped pecans can be added for flavor and variety.

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While on the subject of fudge, the Dec. 22, 1993 Sharing the Best featured this unique form:

WHITE FUDGE

3 cups sugar

1 cup evaporated milk

3/4 stick margarine

1 pint jar marshmallow crème

1 cup chopped nuts

1 12 oz. pkg. Angel Flake coconut (optional)

Mix sugar, milk and margarine in a large saucepan and cook until mixture comes to a boil, stirring constantly. Boil for 5 minutes. Remove from heat and stir in marshmallow creme and nuts. Stir until creamy and smooth. Pour into buttered pan. When cool, cut into squares as desired. – Melba Bogard, Cabot.

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From the Austin Volunteer Fire Department Ladies Auxiliary cookbook, Mail Order Recipes (date uncertain, likely early 1990s, and it, too, had a copy of the Peanut Butter Chocolate Fudge recipe):

ORANGE SLICE CAKE

1 cup margarine (or butter)

2 cups sugar

4 eggs

1/2 cup buttermilk

1 tsp. baking soda

3 1/2 cups flour

1 lb. orange slice candy, chopped

1 can coconut

1/2 lb. dates

2 cups chopped nuts

Topping:

1 cup orange juice

2 cups powdered sugar

Dredge the fruit and nuts with a little of the our. Cream margarine and sugar until fluffy. Add eggs one at a time, beating well. Combine buttermilk and baking soda, then add alternately with flour. Add fruit and nuts. Pour into a tube pan and bake at 250 degrees for 2 to 2 1/2 hours. Remove from oven and pour topping over immediately. Let stand 24 hours. – Betty Sue Walker.

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One more from the same book, simply because it is simple:

CAKE MIX COOKIES

Put 1/2 box cake mix, eggs and oil in a bowl and mix with an electric mixer. Next put the other 1/2 of cake mix in the bowl and mix. Then using a spoon put them on a cookie sheet and put them in a 350-degree oven for 5 to 7 minutes. – Miranda Ryan.

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Maybe one more from the AVFDLA:

DISHPAN COOKIES

2 cups brown sugar

2 cups white sugar

2 tsp. vanilla

2 cups cooking oil

4 eggs

4 cups flour

2 tsp. baking soda

1 tsp. salt

1 1/2 quick oats

4 cups corn flakes

Cream together the first 5 ingredients. Add flour, baking soda and salt in the first mixture. Fold in quick oats and corn flakes. Drop on cookie sheet and bake at 350 degrees for 7 to 8 minutes or until light brown. Makes a dishpan full. These are also good frozen. – Brenda Overturf Ryan.

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CREAM CHEESE PIE WITH FRUIT TOPPING

This was always a favorite pie when our children were growing up. The grandchildren also love it, so I always have one in my kitchen for birthdays, Thanksgiving and Christmas.

Butter Crust:

1 stick butter or margarine

1 cup flour

2 Tbsp. sugar

Melt butter or margarine. Remove from heat and add flour and sugar. Mix and spread evenly in a 10-inch pie pan. Bake at 375 degrees for 10 minutes until lightly browned. Cool.

Filling!

1 8-oz. pkg. cream cheese

1/4-oz. can sweetened condensed milk

1/3 cup lemon juice

1 tsp. vanilla

Soften cream cheese to room temperature and beat until fluffy. Gradually add milk to Cream cheese, beating on low speed until well blended. Slowly add lemon juice and vanilla. Pour into crust and chill 2 hours.

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Tasteful Traditions, by the Carlisle Alumni Association, has pages of sweet treats that go well with the season. An easy no-bake, except for the crust, recipe from Bernice Calvert Mashburn, Carlisle High School Class of 1948:

MILLIONAIRE PIE

1 8-oz. pkg. cream cheese

1 cup sugar

1 8 oz. carton of Cool Whip

1 16-oz. can crushed pineapple

1/2 cup coconut

1 3-oz. jar Maraschino cherries, chopped

1/2 cup nuts, chopped

Cream the cream cheese and sugar until fluffy; add Cool Whip, the drained pineapple, cut up cherries, coconut and nuts. Mix well and pour into cooled crust. Chill well, serve cold.

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And, a couple savory treats to cut down on the sugar. I think this aptly-named cheese ball recipe is particularly good because it is easy to make yet tastes great. This is as it was printed 20 years ago in Sharing the Best; I would use butter instead of margarine.

CHEESE BALL

8 oz. cream cheese, softened

4 oz. blue cheese

1/2 stick (1/4 cup) margarine, softened

3 oz. ripe olives, chopped

1/2 Tbsp. Worcestershire sauce “Slurp” of horseradish, to taste

Blend the cream cheese, blue cheese and margarine. Add olives, Worcestershire sauce and horseradish. Mix well, then chill. When chilled, form into a ball and roll in chopped pecans and chives. -Liz Rice, Tupelo, Miss .

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Shelly Magie Moran, before getting into the newspaper world, taught eighth-grade science and home economics at Cabot from 1969-73. A former student, Kristine (Grow) Johnson, sent Shelly a number of contributions:

CHRISTMAS HOLIDAY SPREAD WREATH

2 8-oz. cream cheese, softened

1/2 cup mayonnaise

1/3 cup grated parmesan cheese

10 slices bacon, fried crisp (or use chopped ham)

1/4 cup green onion (or use green pepper and onion)

Fresh parsley

Pimento for garnish

Combine cream cheese and mayonnaise, mix well; add remaining ingredients and chill. Place drinking glass in middle of serving platter and drop mixture around to form a wreath. Remove glass and smooth with spatula. Garnish top with parsley and make a bow shaped from pimento just before serving. Serve with crackers.

- Kristine Grow Johnson St. Peters, Mo.

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CORRECTION: This recipe ran last week with a couple errors. This is the corrected copy:

BEA’S PECAN PIE - Sharon Dixon, Cabot (Nov. 15, 2000)

“This is my mother’s recipe and was handed down to her by my great-grandmother.”

1 unbaked pie shell

1 cup white Karo syrup

1/2 cup granulated sugar

3 eggs

Pinch of salt

1/4 cup butter or oleo

1 cup broken pecans

1 tsp. vanilla

Mix all together and put into pie shell.

Bake 35 minutes at 350 degrees.

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