Family Recipe's

Wharton Texas Christmas

Where The Sprit Of Christmas Comes To Life

Helping others in need is the true meaning of Christmas

Family Recipe's

Do you have a favorite Family recipe that you would like to share. Email me the recipe and I will post here for all to enjoy.

In my family, I am known for my candy's that I make during the holidays. Below, is my favorite Fudge recipe. If you give it a try, let me know if you liked it

Remarkable Fudge

4 Cups of Sugar
1 12 Oz can of evaporated milk
1 cup of butter
1 12 oz package of semi-sweet chocolate pieces, or 12 oz of peanut butter. (peanut butter is our favorite)
1 7 oz jar of marshmellow creme
1 cup of chopped Walnuts (optional)
1 Teaspoon of vanilla

Butter the sides of a 3 qt saucepan. In it combine the sugar, evaporated milk, (less 1 oz from the can) for a total of 11 oz. and the butter. Mix together to combine. Cook and stir over medium heat. Not hi, this will burn the mix. I usually use #8 on the burner control. Cook to 236 degrees on a baking thermometer. Be sure to stir continuously to keep the mixture from sticking to the pan. Once at 236 degrees, remove from the burner. Immediately add the remaining ingredients. Stir till combined, and the chocolate or peanut butter as well the marshmellow cream is melted and combined. Pour into a lighty buttered 9x9x2 or 13x9x2 pan. Allow time to set. Chill for a short period if the fudge is soft. Cut into squares.

This yields about 3-1/2 pounds of fudge. And yum, yum

Santa’s Cookie Cake

A wonderful mistake turned amazing.

Good day boys and girls.

You wouldn’t believe what happened to me last night.

Last night I decided to make a batch of Mrs. Claus’ cookies because I was feeling a bit hungry and earlier that day T’min ate the last one.

So there I was mixing and stirring, pouring, measuring and humming along to Christmas tunes. I thought I followed the instructions on Mrs. Claus’ recipe perfectly.

I looked at the cookie dough and thought to myself that it looks rather runny. Hmmm I thought to myself.
No matter. I spooned out six cookies on a baking tray and put them in the oven. Ten minutes later I went to check on them and they were so thin they looked like crepes (thin pancakes) and not cookies. So I thought to myself instead of trying to make the rest of the cookies and have them turn into little pancakes, I am going to put the rest of the dough (actually more like batter) in a cake pan and bake it.

IT TURNED OUT TO BE AMAZING.

I call it Santa’s Cookie Cake.

I asked Mrs. Claus what I did wrong and she told me that I accidentally put two cups of flour in the blow when I should have put three.
What turned out to be my mistake is now a new favourite recipe.
Here is my recipe for Santa’s Cookie Cake

INGREDIENTS
• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons hot water
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Pour into cake pan and bake.
3. Bake for about 15 minutes in the preheated oven, or until top is nicely browned.

Love,
Santa Claus

Buckeyes

From the kitchen of Alicia Mulkey

2 cups peanut butter 1 stick margarine, melted 3 cups sifted confectioners sugar 16 ounces chocolate chips 1/3 bar paraffin wax
In a large bowl combine the peanut butter, margarine and confectioners sugar and mix well. Chill, form into walnut size balls. Melt chocolate chips and paraffin in a double boiler. Dip balls into chocolate mixture to coat. Place on wax paper until firm.

Peanut Brittle

Anonymous

2 cups sugar
1 cup light karo syrup
1/2 cup water
1 cup butter
2 cups peanuts
1 teaspoon soda

Combine sugar, syrup and water. Cook and stir until sugar dissolves. Bring to boil and add butter. Stir frequently after it reaches 230 degrees. Add peanuts at soft crack (280 degrees). Stir constantly until it reaches hard crack (305 degrees). Remove from heat quickly and stir in 1 teaspoon soda, mix thoroughly. Pour onto 2 baking sheets that have been well buttered. Cool and break by tapping with a knife handle.

Mocha Truffles

Anonymous

2 packages semi-sweet chocolate chips 1 (8 ounce) package cream cheese, softened 3 tablespoons instant coffee 2 tablespoons water 1 pound dark chocolate candy coating
Melt chocolate chips in the microwave in a double boiler on top of the stove. Mix coffee and water in a cup to dissolve coffee. Add cream cheese and coffee/water to the melted chocolate chips, stirring well to mix. Refrigerate for 2 hours and then roll into small balls. Dip balls into melted dark chocolate coating and let dry on wax paper.

Maple Rum Balls

Makes 5 dozen small cookies

Anonymous

1cup unsalted butter at room temp 1/4 cup maple syrup 2 Tablespoons granulated sugar 2 Tablespoons rum 2 cups all-purpose flour 1 cup finely chopped pecans 1/4 teaspoon salt
Preheat oven to 350 degrees. Beat together, unsalted butter, maple syrup, sugar, and rum. In another bowl, stir together, flour, chopped pecans, and salt. Gradually stir into butter mixture. Shape dough into 1 inch balls. Place on greased baking sheet. Bake for 15-18 minutes or until golden.

Divinty

Makes about 4 dozen

From the kitchen of Carol Jean Weeks

2 2/3 cups sugar
2/3 cup light corn syrup
1/2 cup water
2 egg whites
1 teaspoon vanilla
2/3 cup broken nuts (pecans)

Stir sugar, corn syrup and water over low heat until sugar dissolves. Cook without stirring, to 260 degrees on candy thermometer or until small amount of mixture dropped into very cold water forms a hard ball. In mixer bowl, beat egg whites until stiff peaks form. Continue beating while pouring hot syrup in a thin stream into egg whites. Add vanilla, beat until mixture holds its shape and becomes slightly dull. Mixture may become too stiff for mixer. Fold in nuts. Drop mixture from tip of buttered spoon onto wax paper.

Chocolate Covered Pretzels

From the kitchen of Linda Marie Cuvo

3 bags large pretzels
2 bags small pretzels
1 bag each Christmas colors of chocolate
Assortment of toppings: Nuts, colored sprinkles and drizzled colored cocoa

Melt chocolate colors individually on a low burning stove. When chocolate is completely melted, drop pretzels in and coat with a layer of chocolate, drain off excess and lay on a sheet of wax paper. While still wet. Sprinkle on your toppings. Wait till dry and then wrap as many as you like in "special" holiday cello bags, tied with pretty ribbons. What a wonderful way to say "Thank You" to someone who did something nice for you during the year. Looks festive on a pretty clear dish. Enjoy!