Christmas Recipes 2011

Dec 22, 2011

Chipits Noel Crisps By Ruth Wendorf

Manitoulin Cream Cheese Balls By Jean Brown

Mincemeat Hermits by Marilyn Meeks

Orange Waffles with Burst of Cranberry Topping

Rainbow marshmallow Fudge

Chipits Noel Crisps Submitted by Ruth Wendorf 1/2 cup butter3/4 cup granulated sugar1 egg1/4 tsp almond extract1 cup all-purpose flour1/2 tsp baking powder1/2 tsp salt1 cup semi-sweet Chipits3/4 cup coconut3/4 cup chopped maraschino cherries, well drained

Cream the butter and sugar. Beat in the egg and almond extract. Combine flour, baking powder and salt. Stir into creamed mixture. Mix in Chipits, coconut and cherries. Drop from tsp onto greased or parchment lined cookie sheet. Bake at 350o for 12 – 15 minutes. Makes about 3 1/2 dozen.

Manitoulin Cream Cheese Balls by Rev. Jean Brown 1 – 8 oz. pkg. cream cheese1/8 tsp salt1- 10 oz. can crushed pineapple, drained10 graham wafers, crushed1 Tbsp. Sugar1/3 cup icing sugar½ cup coconut10 maraschino cherries, choppedsmall lump of butter

Combine cream cheese, icing sugar, salt, coconut, pineapple and cherries. Chill mixture for 1 hour (will be soft). Combine graham wafers, butter and sugar. Drop teaspoon of chilled mixture in to wafer crumbs and roll in balls. Freeze. Takes 10 minutes to thaw. This is an old Manitoulin favourite- for sure.

Mincemeat Hermits By Marilyn Meeks 1/2 cup butter or margarine1/2 cup soft shortening2 cups brown sugar2 eggs1&1/4 cups mincemeat1 cup walnuts3 1/2 cups flour1 tsp soda1 tsp salt1 tsp cinnamon1/2 tsp nutmeg1/4 tsp cloves

Heat oven to 350o. Grease cookie sheet.

Beat butter, shortening, sugar and eggs until fluffy.

Stir in mincemeat and walnuts. Mix flour, soda, salt and spices together. Stir into butter mix until blended. Drop by teaspoons onto cookie sheet. Bake about 12 minutes.

Orange Waffles with Burst of Cranberry Topping

Orange Waffles:

8 tbsp. unsalted butter, softened (4 oz.)2 cups cake flour (lightly spooned into cup and leveled off) (8 oz.)4 tsps. baking powder¼ tsp. salt1 Tbsp. orange zest2 large eggs 1 cup buttermilk 1 cup whole milk

In a small saucepan over low heat, or microwave-safe container, melt the butter. Allow it to cool to room temperature. In a large bowl whisk the flour, baking powder, salt, and orange zest until evenly blended. In a medium bowl, whisk eggs, buttermilk, and whole milk until well blended. Add this mix to the flour mixture and mix with a fork just until all the flour is moistened. Stir in the butter just until evenly blended. The batter should be lumpy. Use batter immediately after preparation. Cook the waffles and remove them to the oven racks to keep warm until serving. Serve with hot cranberry topping. Of note, these waffles freeze perfectly and reheat in just a few minutes in a toaster or oven preheated to 300˚F.

Burst of Cranberry Topping

1 cup water 1 ½ cups sugar 3 tbsps cornstarch 4 cups fresh (or thawed frozen) cranberries

In a medium saucepan, stir together the water, sugar, cornstarch, and cranberries. Bring the mixture to a boil over medium heat, stirring constantly. Stop stirring, reduce the heat, and simmer for 1 minute, swirling the pan occasionally. The mixture will be thickened but pourable. Keep it warm or reheat it before serving.

Rainbow Marshmallow Fudge 3 cups semi-sweet or milk chocolate chips2 Tbsp butter1 can regular Eagle Brand MilkPinch of salt1 – 2 tsp vanilla2 cups coloured miniature marshmallows

Melt chocolate chips with butter, Eagle Brand milk and salt. Remove from heat. Stir in vanilla.

Fold in 2 cups miniature marshmallows. Spread evenly onto parchment lined 8x8 inch square pan. Chill 2 hours or until firm. Cut into squares.