Recipes – Christmastime All Year (2024)

Posted on October 26, 2012 by JennK79

Ingredients

2 1/4 cups all-purpose flour
3/4 teaspoon salt
2/3 cup butter-flavored shortening
8 – 10 tablespoons cold water
2/3 cup sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
3 1/2 pounds tart cooking apples (such as Rome Beauty or Granny Smith), peeled, cored, and cut into 1/4-inch-thick slices (10 cups)

Crumb Topping

Ingredients

1 cup quick-cooking rolled oats
1 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup butter
1/2 cup pecans

Directions

1. Line a 15x10x1-inch baking pan with 18-inch-wide foil, extending the foil up over the edges of the pan; set aside. For dough: In a large bowl, stir together the 2-1/4 cups flour and the salt. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs. Sprinkle 1 tablespoon of the cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon cold water at a time, until all of the flour mixture is moistened. Using your fingers, gently knead the dough just until a ball forms.

2. Preheat oven to 375F. On a lightly floured surface, roll dough into a 19×13-inch rectangle. Wrap it around the rolling pin; unroll it into the prepared baking pan. Ease dough into the pan and up the sides, being careful not to stretch it. Trim dough to 1/2 inch beyond edge of pan. Fold dough edge over and flute as desired.

3. In an extra-large bowl, combine sugar, the 1/3 cup flour, and the cinnamon; add apples. Toss lightly until apples are coated. Spoon apple mixture into dough-lined pan; spread evenly. Sprinkle with Crumb Topping (pan will be full).

4. Bake for 40 to 45 minutes or until apples are tender. If necessary to prevent overbrowning, cover top with foil for the last 5 to 10 minutes of baking. Cool slightly in pan on a wire rack.

5. Serve warm or cool completely. Cut into rectangles. Makes 25 servings.

Directions for crumb topping

1. In a large bowl, stir together quick-cooking rolled oats, packed brown sugar, and all-purpose flour. Using a pastry blender, cut in butter until topping mixture resembles coarse crumbs. Stir in chopped pecans.

Posted on October 26, 2012 by JennK79

Ingredients:
2/3 – cup whole milk
1/2 cup white chocolate baking chips
1/2 cup freshly brewed strong coffee
Whipped cream
cinnamon. garnish
white chocolate shavings, garnish

Directions:
Add milk and chocolate chips to saucepan or double boiler and heat until the white chocolate chips are melted and milk is hot.

While the chips are melting start the coffee.Pour about 1/4 cup of the milk mixture into a large coffee mug.

Add about 1/2 cup hot coffee and more of the milk mixture until it reaches the top of the mug. Make sure to save enough room for a dollop of whipped cream.

If desired, garnish with a sprinkle of cinnamon, or chocolate shavings. Makes enough for 2 small mugs or one large latte mug.

Recipe yields: 1- 2 Latte’s

Posted on October 26, 2012 by JennK79

Cookie:

1 c. all-purpose flour

Samoas Bars

from Crepes of Wrath

1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp salt
3 cups shredded coconut
12-oz chewy caramels
1/4 teaspoon salt
3 tablespoons milk
20 oz. chocolate chips

Make cookie base. Preheat oven to 350F. Cream together butter and sugar. Next beat in eggs and vanilla. Mix in flour and salt until just combined. The mixture will be pretty crumble. That’s okay! Press it into a baking dish (I used a jelly roll pan lined with parchment paper and pressed it into about half the pan, but you can probably just use a 9×13). Bake about 20-25 minutes or until the edges are…

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Posted on October 24, 2012 by JennK79

Ingredients

1 cup softened butter

1 cup granulated sugar

1/2 teaspoon salt

1 box (7.4 oz) Alpine Spiced Apple Cider Instant Original Drink mix -not sugar free- all 10 packets (I found this in my grocery store near the hot chocolate mixes.)

2 eggs

1 teaspoon vanilla extract

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

3 cups all purpose flour

1 bag Kraft Caramels (14 oz)

Directions

Preheat oven to 350° F. Line cookie sheets with parchment. (You really need the parchment!)
In a small bowl whisk together flour, baking soda, baking powder and cinnamon.
With your mixer (or an energetic spoon) cream together butter, sugar, salt and all 10 packages of apple cider drink mix powder, until light and fluffy.
Beat in eggs, one at a time. Add vanilla and mix well.
Gradually add flour mixture to butter/egg mixture. Mix until just combined.
Refrigerate for about an hour. (If you’re really impatient you don’t have to do this, but it makes it so much easier to work with.)
When you are ready to bake, unwrap your caramels.
Scoop out cookie dough ball about the size of a walnut. (I used a rounded cookie scoop-full. My scoop holds about a Tablespoon.)
Flatten the ball of dough slightly in the palm of your hand. Press the unwrapped caramel into the center of your dough and seal the dough around it, covering it completely. Place on parchment covered cookie sheets 2 inches apart.
Bake 12-14 minutes, or until very lightly browned around the edges. Please don’t over-bake! Once the cookies are done, slide the parchment off of the baking sheet right out onto the counter. Allow cookies to partially cool on the parchment. When cookies are cool enough to be firm but still slightly warm, carefully twist off of parchment and allow to finish cooling upside down (either on the parchment or on a rack.) If you forget about them and they cool too much and stick to your parchment, put them into the freezer for a few minutes and they’ll pop right off.
Yield: about 4 dozen, depending on how large you make your cookies (or how many caramels have been snitched out of your bag before you begin.) Store in an airtight container.

Posted on October 24, 2012 by JennK79

Bite-size versions of this delicious fall/fair/carnival treat, these little apples are a great party snack.

4-inch lollipop sticks/ straws/pretzel sticks/coffee stirrers
Melon baller
Granny Smith apples (one apple makes about 8 mini apples)
Kraft caramel bites (and a touch of cream or milk to smooth out the caramel while melting)
Chopped nuts, sprinkles, shredded coconut, cookie crumbles to coat (or whatever floats your boat)
Small paper candy cups or mini cupcake wrappers

Step 1
First, cut the your sticks at an angle (the pointy end will go into the apple pieces easier). With the melon baller, scoop little balls out of the apple. Each ball should have a section of apple peel. Push half of a stick into the peel of each ball. Pat the apple pieces dry.

Step 2
Using a double boiler method, melt the caramels and cream. Stir often to prevent the caramels from over cooking.

Step 3 Dip and swirl the mini apples in the melted chips, then roll the apples in nuts, sprinkles, cookies, or coconut, if desired. Place the mini apples in paper candy cups to set.

Allow caramel to cool for 2-5 minutes, and enjoy!!!!

Posted on October 24, 2012 by JennK79

Ingredients:

For the yellow ring
4 1/2 cups rice krispies cereal
5 cups mini marshmallows
3 tablespoons butter and Yellow food coloring

For the orange ring
2 3/4 cups rice krispies cereal
3 1/2 cups mini marshmallows
2 tablespoons butter and Orange food coloring

For the white center
2 cups rice krispies cereal
2 1/2 cups mini marshmallows
2 tablespoons butter

Directions:

Assemble your ingredients you’ll need a large bowl, a pan to melt the butter and marshmallows, two rubber spatulas, two 8″ cake pans and non-stick cooking spray.

Also, have a stick of butter out, which you will need to use to grease your hands as you handle the krispie treat mixture.

Spray the cake pans with non-stick spray and set aside. Also, lightly spray two rubber spatulas with cooking spray.

For the yellow ring-
Add 5 cups mini marshmallows and 3 tablespoons butter to pan.

Heat the butter and marshmallows until warm, smooth and very puffy.

In the large bowl, measure 4 1/2 cups rice krispies cereal.

Add yellow food coloring (I used 2 drops of yellow Wilton gel).

Stir the melted marshmallows, butter and coloring until smooth and fully combined. Immediately, pour the marshmallow mixture into the bowl with the cereal. Use an oiled spatula and stir quickly until fully incorporated.

Divide yellow rice krispie mixture between the two cake pans, and use your hands to create a “ring” around the inside edge of the cake pan (as shown below), about 1 1/2 inches wide. Rub a bit of butter on your hands as necessary to prevent the mixture from sticking to your hands. Work quickly, as the mixture is more difficult to mold as it cools.

Wash your bowls and spatulas and repeat the same process with the ingredients for the orange ring, and then the white center.

Once your three colors are pressed into the pans, allow to fully cool and set, at least 30 minutes. When you want to cut the triangles (candy corn shapes), flip over your cake pans onto a cutting surface, and tap pan on cutting board to remove krispie treat round. Cut the round large round in half, then quarters, then cut each quarter in half.

To add a cookie stick, or paper straw as the handle, create a hole with a wooden skewer.

Adorable treats for any age!!!!

Posted on October 24, 2012 by JennK79

This is such a great and tasty idea! Just bake and add spices and marshmallows to your liking!