Southwest Blend Magazine’s
Holiday
Recipe Guide -
Chocolates, Sweets & Confections
These sweet treats make great homemade gifts and are fun for Holiday
parties and gatherings.
Butterfield B&B’s Cocoa
Peanut Logs
Christmas Candy Balls
Christmas Goodies
Microwave Peanut Brittle
Peanut Yummies
Pine Nut Balls
Butterfield B&B’s
Cocoa Peanut Logs
This is a quick and easy treat to make for the holidays. This recipe
is from Dawn Glass. Dawn and her husband Ed, own and operate
Butterfield Bed & Breakfast
and Black Oak Cabin – both tucked under majestic cedar and oak trees on
a serene ivy-covered hillside within the quaint historic district of
Julian, CA.
Read more.
1 6-oz. pkg. (1 cup) semi-sweet chocolate chips
1/3 cup peanut butter
4 cups Kellogg’s Cocoa Krispies cereal
Place the chocolate chips and peanut butter in a small saucepan over low
heat. Stir constantly until the chocolate is melted and the mixture is
well blended. Remove from heat. Place the cereal in a large mixing bowl.
Add the melted chocolate mixture and stir until well coated.
Lightly butter a 9" x 9" x2" pan. Pour in the cereal mixture and press
firmly into the pan. Cover with plastic wrap and store in the
refrigerator until firm. Cut into bars. Recipe may be doubled into a 9"
x 13" x 2" pan. Serves 36.
Christmas Candy Balls
This
is a sweet and traditional Mexican recipe.
4 Potatoes
2 Cups Sugar
2 tsp. Vanilla
4 Cups pecans, chopped
2 Cups Confectioners' sugar
2 tsp. Cinnamon
Red and green maraschino cherries, halved
Cook potatoes in their skins. Peel, and put through a food mill.
Mix in sugar, vanilla, and the pecans. Roll mixture into little balls.
In a separate bowl, mix the confectioners' sugar and cinnamon.
Dust the balls with the cinnamon sugar mixture.
Garnish with the cherries. Keep refrigerated until served.
Christmas Goodies
Featuring chocolate covered walnuts, pecans and maraschino cherries,
this recipe is by Cay Dickey, and is from the Brandon Gallery’s ‘Edible
Art’ Cook Book. Located in Fallbrook, California, Brandon Gallery is a
co-operative gallery that showcases regional art and fine art crafts.
Read more.
Walnuts
Pecans
Maraschino Cherries
Nestle’s Chocolate Chips – mint, milk chocolate or dark chocolate.
Melt chip in a double broiler. Add a few nuts or cherries at a time.
Stir with a spoon until covered.
Drop on a foil-covered cookie sheet.Cool. Store in refrigerator.
Microwave Peanut Brittle
This holiday
favorite is from ‘Farmhouse Favorites’, a cookbook published by the
Antique Gas & Steam Engine Museum. Nestled
on 55 acres of rolling farm ground in Vista, California; the
museum preserves the early days of the American farm and rural
community.
Read more.
1 cup
sugar
1 cup roasted
salted peanuts
1 tsp. vanilla
½ cup white corn
syrup
1 tsp. butter
1 tsp. baking soda
Lightly coat a
cookie sheet with non-stick vegetable spray or a thin coat of oil.
Place sugar and
corn syrup in a microwave-safe bowl; mix, and microwave on high for 4
minutes; add peabuts and microwave for another 4 minutes.
Add butter and
vanilla to syrup and blend, returning to the microwave for 1-2 minutes
more.
Carefully add
baking soda, stir gently until fluffy and foamy.
Pour on cookie
sheet, cool for about an hour, then break and store in an airtight
container.
Hint: It helps to
spray spoons and spatula with vegetable spray.
Peanut Yummies
This nutty treat by Ruth Ann Machado, is featured in the
Amado Territory Ranch Inn's Cookbook. Amado
Territory Ranch is a popular Southern Arizona destination featuring a
charming western-themed Bed & Breakfast Inn, fine dining, art and
shopping, birding and more.
Read more.
½ cup light corn syrup
¾ cup powdered sugar
¾ cup peanut butter
½ Tbsp. vanilla
2 cups cereal cornflakes
Bring sugar and syrup to a full boil. Add peanut butter and vanilla.
Fold in cornflakes. Drop on waxed paper and let cool.
Pine Nut Balls
This is a sweet Mexican treat.
½ lb. pine nuts
½ cup sweetened condensed milk
2 cups confectioners’ sugar
Grind pine nuts, then mix with the condensed milk and 1 ½ cups sugar.
Roll into 1 inch balls. Coat them with the balance of the sugar, and
place on a waxed paper lined tray.
Let stand until set. Serves about 3 dozen.
Resource
Guide