Christmas Baking–Recipes!

World’s Best Fudge

World's Best Fudge

World's Best Fudge

3 cups granulated sugar
1 1/2 cups milk
2-3 tbs. cocoa powder (more means darker chocolate)
Touch of salt
1 tsp. vanilla
1/2 cup butter

Mix sugar, salt and cocoa and work out all the lumps of cocoa.
Add milk slowly, mixing as you add. Bring to a rolling boil. Cook on medium heat stirring constantly to hard ball stage.

Remove from heat. Add vanilla and butter. Stir vigorously until it starts to thicken.
Pour into greased 9X13 pan. Make sure you pour it as soon as it starts to thicken or you won’t be able to spread it smoothly in the pan. It gets thick fast.

Doubly Chocolate Chip Cookies

Doubly Chocolate Chip Cookies

Doubly Chocolate Chip Cookies

1 cup margarine (softened)
1 1/2 cup sugar
2 eggs
2 tsp. vanilla extract
2 cups flour
2/3 cup cocoa
3/4 tsp. baking soda
1/4 tsp. salt
2 cups (or one 12 oz. bag) semi-sweet chocolate chips
(Optional) 1/2 cup chopped nuts
*Sometimes, I put 1 cup of semi-sweet chips and 1 cup of white chocolate chips. It makes the cookies extra yummy!

Preheat oven to 350*

In a large bowl, beat butter, sugar, eggs and vanilla until light and fluffy. Stir together flour, cocoa, baking soda and salt. Add dry ingredients to butter mixture, slowly. Stir in chocolate chips (and nuts, if preferred). Drop onto ungreased cookie sheet.

Bake 8-10 minutes.

Makes: about 4 1/2 dozen cookies

No Bake Cookies

No Bake Cookies

No Bake Cookies

1 cup margarine
4 cups sugar
1 cup milk
3/4 cup cocoa
1/2 tsp. salt

Combine ingredients in large pot and bring to a boil. Remove from heat and immediately add the following:

1 1/2 cup peanut butter
2 tsp. vanilla
1 cup nuts (optional)
6 cups oatmeal

Drop onto waxed paper or ungreased cookie sheets. Let cool.

Makes: 4 dozen

Traditional Chocolate Chip Cookies

Traditional Chocolate Chip Cookies

Traditional Chocolate Chip Cookies

2 1/4 cup flour
1 tsp. baking soda
1 tsp. salt
1 cup butter
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp. vanilla
2 eggs
2 cups (or one 12 oz. bag) semi-sweet chocolate chips

Preheat oven to 350*

Combine flour, baking soda and salt in small bowl. Beat butter, sugars and vanilla in mixer. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips (and 1 cup nuts, if desired). Drop by rounded tablespoon onto ungreased cookie sheet.

Bake for 9-11 minutes or until golden.

Makes: 5 dozen

Famous Oatmeal Cookies

Oatmeal Raisin Cookies

Famous Oatmeal Cookies

3/4 cup shortening (or margarine–shortening makes cake-like cookies, margarine makes flatter cookies)
1 cup packed brown sugar
1/2 cup granulated sugar
1 egg
1/4 cup water
1 tsp. vanilla
1 cup sifted flour
1 tsp. salt
1/2 tsp. soda
3 cups oats (uncooked)
Approximately 1 1/2 cup raisins

Preheat oven to 350*

Beat shortening, sugars, egg, water and vanilla together until creamy. Sift together flour, salt and soda. Add flour mixture gradually to creamed mixture. Blend well. Stir in oats. Drop on greased cookie sheets.

Bake 12-15 minutes.

Makes: 4 1/2 dozen

Peanut Butter Kiss Cookies

Peanut Butter Kiss Cookies

Peanut Butter Kiss Cookies

(Bonus: gluten free!)

1 cup peanut butter
1 cup sugar
1 egg
Chocolate kisses (one per cookie)

Preheat oven to 350*

Combine ingredients. Roll cookies into balls and roll in sugar. Press one kiss on top of each cookie.

Bake for 8-10 minutes.

(This recipe can be used for regular peanut butter cookies as well. Just flatten the cookies and use a fork to make the marks on top, instead of adding a kiss.)

Mexican Wedding Cake Cookies

Mexican Wedding Cakes

Mexican Wedding Cake Cookies

1 cup (2 sticks) butter, room temperature
2 cups powdered sugar
2 teaspoons vanilla extract
2 cups all purpose flour

Preheat oven to 325*

Combine ingredients. Roll into balls and place on cookie sheet.

Bake for 20 minutes.

Roll cookies in powdered sugar while hot, then again after they cool.

Makes: 4 dozen

Prezels and M&Ms

Prezels

Prezels and M&Ms

100 pretzel circles
1/2 package vanilla or chocolate almond bark
100 M&Ms

Melt almond bark according to package. Place pretzel circles on waxed paper. Fill circles with melted almond bark and place 1 M&M in the center. Let cool.

Bonus recipe, for your furry friends. (Sorry, no pictures because I ran out of time and didn’t make these.)

Fido’s Favorite Treats
1 cup rolled oats
1/3 cup margarine or butter
1 cup boiling water
3/4 cup cornmeal
1 tbs. sugar
2 tsp. chicken or beef bouillon
1/2 cup milk
4 oz. shredded cheddar cheese (1 cup)
1 egg
2 cups flour

Preheat oven to 325*

Combine rolled oats, margarine and water. Let stand for 10 minutes. Stir in cornmeal, sugar, bouillon, milk, cheese and egg. Mix well. Add flour, one cup at a time, mixing well after each addition to form stiff dough.

On floured surface, knead until dough is smooth and no longer sticky (3-4 minutes). Roll out dough to 1/2 inch thick and cut with cookie cutters (WalMart has doggie bone shaped cutters.) Place 1 inch apart on greased cookie sheets.

Bake for 35-45 minutes or until golden brown. Cool completely before offering to your dog.

Makes: 3 1/2 dozen large biscuits

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2 thoughts on “Christmas Baking–Recipes!

  1. This is an amazing collection of recipes, many of which I associate with Christmas at my Grandmother’s house, especially the chocolate fudge which was her specialty and everyone’s favorite. I had no idea the ingredients could be so simple — must be all about the technique? I’ll try this one soon for sure. Thanks again! (re-found you via the club :D)

    • It’s definitely about technique. If you don’t take it off the heat at the right time, you can end up with chocolate soup, instead of fudge. 😛 Still tastes great, but you might need a spoon to eat it.

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