Saturday, December 19, 2009

More Baking!

Thursday was our Holiday Breakfast at work. It's when all of us employees get together, each bringing a breakfast dish and we exchange gifts (we draw names the end of November). It's alot of fun and we are stuffed the rest of the day! So much good food!

Wednesday, I came home from work and made sausage gravy for my contribution. Then, I made fudge, Hidden Kisses (Paula Deen!), and Choco-Cherry Nut Drops. (The same night I made the Star Sugar Cookies, I also made Magic Cookie Bars.)

Fantasy Fudge

I have not made this in a few years. I absolutely love it. It's not too sweet like some fudge. The first time I made it was in 1982 with my first mother in law, Betty. I remember me scooping the marshmallow creme into bowl, and her stirring!

3 cups sugar
5 oz evaporated milk
1 1/2 sticks butter
12 oz Baker's semi-sweet chocolate, chopped
7 oz marshmallow creme
1 cup walnuts
1 tsp vanilla extract


Line 9 inch square pan with foil, letting foil hang over edges.

In heavy sauce pan, combine sugar, milk and butter. Melt over medium heat, bringing to boil. Stir often to prevent scorching for approximately 4 minutes or until candy themometer reaches 234 degrees.

Remove pan from heat. Add chocolate and marshmallow creme. Stir until melted. Add vanilla and walnuts.

Pour into pan. Refrigerate til set.

Makes 3 lbs.

Hidden Kisses

The recipe was from Paula Deen's The Lady & Sons, Too! cookbook. I was looking for something else to make and these looked yummy. Another recipe I had all the ingredients for! That is always a big plus! These were really good - like a pecan sandy with a Hershey's kiss in the middle.
1 cup butter, at room temperature
2/3 cup sugar
1/2 tsp vanilla extract
1/4 tsp almond extract
1 3/4 cup all-purpose flour
3/4 cup finely chopped pecans
9 oz package of Hershey's Kisses
1 1/2 cups confectioners' sugar


In a large bowl, cream the butter, sugar and vanilla and almond extracts. Stir in the flour and blend well. Add the pecans and blend well. Cover the bowl and refrigerate the dough for one hour. Preheat the oven to 375 degrees.

Unwrap the Kisses. Press a scant tablespoon of dough around each Kiss, covering it completely; shape into balls.

Place the cookies on ungreased cookie sheets and bake for 10 minutes. Cool slightly, then transfer to a rack to cool completely. Roll the cookies in the confectioners' sugar (I skipped this step; and they still tasted great).

Yields: 3 1/2 - 4 1/2 dozen

Choco-Cherry Nut Drops

These are one of my absolute favorite cookies that get made at the holidays. I remember my mom making these back when I was young. I didn't make them for some reason last year, but I vow to always be sure I make them every year!

Preheat oven to 375 degrees. Sift together:

2 1/2 cups flour

1 tsp. soda

1/2 tsp. salt

Cream: 1 cup butter

Gradually add 1 cup brown sugar and 1/2 cup sugar

Blend in 1 unbeaten egg adn 1 1/2 tsp vanilla

Add dry ingredients, blending well.

Stir in 1 cup (6 oz pkg) semi-sweet semi-sweet chocolate morsels

1/2 cup chopped nuts

1/4 cup copped marashino cherries.

Drop by rounded teaspoonfuls onto greased cookie sheets. Bake 10-12 minutes until golden brown.


Donna-FFW said...

Fantastic round up of cookies, lucky lucky co workers.

Sweet and Savory said...

I would not know how to pick one. They all look yummy. You are one H... of a baker.