For the Love of Christmas (16 page)

Santa's Spicy Molasses Cookies

Makes 20 Cookies

1/2 cup Splenda 1 teaspoon ground cinnamon

Brown Sugar Blend for Baking 1/2 teaspoon ground cloves

1/2 cup Land O'Lakes Soft Baking 1/2 teaspoon ground ginger

Butter with Canola Oil 1/2 teaspoon salt

1/2 cup molasses 1/2 cup water

1 egg 1/4 cup brown sugar

2-1/2 cups whole wheat pastry flour

Combine sugar blend and baking butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add the molasses and the egg; beat well.

In a separate bowl, combine flour, baking soda, cinnamon, cloves, ginger, and salt, stirring with a whisk. Add the flour mixture to the sugar mixture; beat at low speed just until blended. Cover and freeze dough for one hour..

Preheat oven to 375 degrees F.

Place water in a small bowl, and place brown sugar in another bowl. Shape chilled dough into two-inch balls, and then flatten slightly into the shape of a cookie. Dip one side of each unbaked cookie in water; dip wet side in sugar.

Place the cookies, sugar side up, one inch apart on baking sheets coated with cooking spray.

Bake for 12–15 minutes or until cookies begin to brown. Remove from the pan and cool on a wire rack. Allow to cool or refrigerate for 10 minutes before serving.

Ivy Larson, recipe developer and coauthor,
The Gold Coast Cure
, www.thegoldcoastcure.com

Chocolate Fudge

Makes 1-1/2 lbs.

W
ith all the hustle and bustle of the holidays, it seems there is always another party to go to. Here is my so-simple recipe for fudge that never fails. To jazz up the presentation, place the fudge in a decorative Christmas tin and finish off with some holiday dishtowels wrapped around it secured with some ribbon or raffia. Or, for a nice hostess gift, wrap the fudge in cellophane and place it in a gift bag tied with raffia and an ornament.

1-2/3 cups sugar

2 tablespoons butter

1/2 teaspoon salt

2/3 cup evaporated milk

1-1/2 cups semisweet chocolate chips

2-1/2 cups mini marshmallows

3/4 cup chopped pecans

1-1/4 teaspoons vanilla extract

Combine sugar, butter, salt, and evaporated milk in a saucepan; cook over medium heat until boiling, stirring constantly.

Reduce heat to low and cook at a slow boil for 8 minutes without stirring; remove from heat.

Add chocolate chips, marshmallows, pecans, and vanilla; stir until marshmallows are melted.

Pour mixture into a greased 9 × 9-inch baking pan. Cool and cut into squares.

Jeanne Bice,
For the Love of Christmas
author

North Pole Peppermint Pie

Makes 8 Slices

2/3 cup butter

1 cup sugar

3 eggs, beaten

Two 1-ounce squares of unsweetened chocolate

1/3 cup semi-sweet chocolate chips, melted

One 9-inch premade graham cracker crust pie shell

1 cup heavy cream, whipped; or use store-bought whipped cream

1/3 cup crushed peppermint sticks, candies, or candy canes

Cream the butter and sugar together until they're lightly mixed. Hand-mix the eggs until blended. Add the chocolate squares and the chocolate chips and mix well.

Pour the mixture into a graham cracker crust. Refrigerate for three to four hours. Just before you serve it, spread the whipped cream on top and sprinkle with the crushed candy canes.

Jeanne Bice,
For the Love of Christmas
author