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What type of goodies have you made so far this holiday?
I have made..... Cranberry Pecan Bark, Candy cane bark, Tiger Butter, Butter Mints, New Orleans style Pralines, and made "fillings" for Chocolates that I just need to dip.
I still have a lot to do, but unsure what else I want to make. Possibly make Cookie & Cream truffles and PB balls later. And will def. make some Pecan Brittle!
Last edited by Urban Cowgirl; 12-20-2010 at 09:01 PM.
Reason: misprint!
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12-18-2010 11:05 AM
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I am not going to make as much this year as I did last but today I am going to start with the buckeyes,peanut butter roll,dipped pretzels,turtles and later on this week I will make some cake balls. Maybe a few other things but not sure yet. Would love to know how you do tiger bark,butter mints,pralines......oh heck, just anything you would like to share,lol.
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My grand-daughter and I made some ginger bread cookies and some chocolate chip cookies and that is all we those to send to my son and his kids. My husband has a cousin that makes a lot of homemade cookies that are so so good and she sends them to us..we love it! I might make some rum balls.
Henderson Beach in Destin, Florida
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Butter Mint Pillows
1 stick (1/2 C) salted Butter, softened
1 Box (1 lb.) confectioners sugar
2 Tbsp heavy cream or milk (I used cream)
1 tsp mint extract (not peppermint)
red and green liquid food color
1. In a large bowl beat butter until creamy. Wt mixer on low, beat in sugar, cream and extract until creamy and smooth.
2. Turn sugar mixture out onto a work surface lightly dusted with confectioners sugar; knead until smooth and satiny. ( during this process I found I had to work in extra confectioners sugar because it was too sticky and soft to work) Divide mixture into thirds: Tint one pastel pink (2 drops of red food color), one pastel green (2 drops green food color) and leave one portion white. Wrap each portion in plastic wrap to keep from drying out.
3. Line two baking sheets with nonstick foil. Lightly dust work surface with confectioners sugar. Working with one color at a time, roll 1/4 cupfuls using your fingers, into a 1/2 inch thick rope. Cut rope into 1/2 in to 3/4 in pillows. Transfer mints to preparred bakig sheet (be careful- mints are soft and squish easily).
4. Let air dry at room temp for 1 -2 days until firm enough to handle. Transfer mints to covered containers.
Storage tip:
Store in an airtight container at cool room temp up to 2 weeks, or keep in fridge for one month.
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The Following User Says Thank You to Urban Cowgirl For This Useful Post:
nightrider127 (12-26-2010)
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The Following User Says Thank You to Urban Cowgirl For This Useful Post:
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So far, I have made seven dozen Buckeye's, Peanut Brittle, Hard tac candy (six different flavors) and four pumpkin rolls. Starting tomorow, I'm on vacation, so I will be making oatmeal butterscotch, chocolate chip, chocolate chip with walnuts, snickerdoodles, peanut butter and jam filled cookies.
Jaimie has two friends at the University and one c worker who aren't going home for the holidays , I have a open door policy during the holidays, so they will be comming here. They're all lucky I love to cook and bake lol.
Last edited by DAVESBABYDOLL; 12-20-2010 at 01:36 PM.
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Can you share the recipe for your hard tac candy? Also what is the best way to package hard candy with other candies and cookies? Thanks
I made molasses cookies today, and a type of brittle that instead of nuts has peanut butter chips in it....its very good!
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I havn't had time to do crap this year, with me working... I cannot for the life of me find the time, nor the energy of wanting to. By the time I get home, it's dinner, cleaning and baths..... and then bed.
The only thing I can see me doing is puupy chow, potato candy, cheesecakes, and chocolate pie. Maybe some fudge.
Every single year I attempt to make peanut brittle, and it ALWAYS turns chewy on me, so I give up. And I try a different recipe every year to.
Any one have a true and tried, no fail recipe for peanut brittle?
oh yeah, and I think I'll make some spiced pecans.
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The Following User Says Thank You to jasmine For This Useful Post:
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none!! 
oh and what are buckeyes?
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The Following User Says Thank You to Airbuswife For This Useful Post:
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I have never had a problem with making brittle and I have used several different recipes. The big thing is cooking over med/low heat and be sure you bring it all the way to temperature (you'll spend at least a good 40 minutes bringing it to temp, and never over high heat). If you had problems every time and always used the same thermometer it could be that your thermometer is not accurate. You could check it by testing the temp of boiling water.
Buckeyes are like peanut butter balls
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