Sunday, October 21, 2007

5 Christmas Candies & 2 Hot beverages (for a crowd)

Chocolate Peanut Butter Truffles

Recipe By : Cherylann
Categories : Candy

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup crunchy peanut butter
1/4 cup butter -- softened
2 cups Holiday Rice Krispies
1 cup powdered sugar
14 ounces almond bark
2 ounces unsweetened baking chocolate
2 Tablespoons vegetable shortening
14 ounces white candy coating multicolored sprinkles

In large bowl, combine peanut butter and butter. Add cereal and sugar, mixing
until evenly combined. Drop mixture by rounded measuring teaspoons onto waxed
paper-lined tray; roll into balls and set aside. [It's very sticky. If you
refrigerate it first, it's not as messy.]

In top of double boiler, over hot water, melt chocolate coating and
shortening. [I do it in the microwave.] Dip each peanut butter ball in chocolate and
place on waxed paper-lined tray. [Let stand till hardened.] Dip balls in melted
white candy coating and top with sprinkles. Refrigerate until firm. [I like to
drizzle chocolate over the tops instead of using sprinkles.]

To serve, place balls in small candy paper liners.

French Chocolate

Recipe By : Cherylann
Serving Size : 64
Categories : Beverage

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
18 ounces unsweetened chocolate
3 cups cold water
40 ounces granulated sugar
1/2 teaspoon salt
3 1/2 cups whipping cream
2 1/2 gallons milk

Combine chocolate and water. Cook over direct heat, stirring constantly, for
5 minutes or until chocolate is melted. Remove from heat. Beat with a wire
whip until smooth.

Add sugar and salt to chocolate mixture. Return to heat. Cook over hot water
20-30 minutes or until thick. Chill.

Whip cream. Fold into cold chocolate mixture.

Heat milk to scalding. To serve, place 1 Tbsp (rounded) chocolate mixture in
each serving cup. Add hot milk to fill cup. Stir until well blended. Serve

"3 gallons"

NOTES : Potentially hazardous food. Food Safety Standards: Hold for service
at 185°F. Cool leftover product quickly (within 4 hours) to below 41°F. See p.
44 for cooling procedures. Reheat leftover product quickly (within 2 hours) to
185°F. Reheat product only once; discard if not used.

The milk must be kept at 185°F during the serving period.

The chocolate mixture may be stored for 24 hours in the refrigerator.

To make in quantity, prepare chocolate syrup and add hot milk. Whip cream to
soft peaks and fold into hot chocolate. Keep hot.

Spiced Tea

Recipe By : Cherylann
Serving Size : 48
Categories : Beverage

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 gallons boiling water
24 ounces granulated sugar
1/4 cup lemon juice
1 lemon peel -- grated
1 cup orange juice
1 grated orange peel
4 teaspoons whole cloves
8 cinnamon sticks
1 (1-ounce) tea bag

Mix all ingredients except tea. Simmer 20 minutes. Strain.

Add tea bag to hot liquid. Steep for 5 minutes. Remove tea bags. Serve hot.

"1 1/2 gallons"

Almond Roca

Recipe By : Cherylann
Categories : Candy

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound unsalted butter
2 cups sugar
1/4 cup water
2 Tablespoons corn syrup
1 1/3 cups slivered almonds -- toasted
8 squares semisweet chocolate -- cut up
2/3 cup slivered almonds -- toasted and finely chopped

Melt butter in heavy saucepan over low heat. Add sugar. Stir to dissolve,
Stir in water and corn syrup. Cook over low heart, stirring often but gently,
until candy thermometer reads 290 deg F (142C) Be patient this will take 30-40
minutes. remove from heat and stir in first amount of slivered almonds. Pour on
to greased 10 X 15 jelly roll pan about 1/4 inch deep. Let cool.

Melt 4 squares of chocolate. Cool until you can hold you hold your hand on
sauce pan but it still feels hot. Spread over candy.

Sprinkle with 1/2 of remaining almonds. Wait until chocolate hardens. Cover
with waxed paper, put another pan over top. Invert. Melt 4 more squares of
chocolate and spread over candy and sprinkle with last of the almonds. Allow to
harden then break into pieces.

"tastes similar to a Skor bar"

Bavarian Mints

Recipe By : Cherylann
Categories : Candy

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound chocolate almond bark
1 unsweetened chocolate square
1 Tablespoon unsalted butter
1 can sweetened condensed milk
2 teaspoons peppermint extract

Melt chocolate almond bark, unsweetened chocolate and butter in saucepan.
Add sweetened condensed milk and peppermint extract. Beat 1 minute, cool 5
minutes, beat 1 minute, cool 5 minutes, beat 1 minute, cool 5 minutes. Pour in wax
paper lined 9x13" pan. Let stand 2 days & cut in very small pieces.

Candy Cane Fudge

Recipe By : Cherylann
Categories : Candy

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package vanilla milk (white) chips
1 can vanilla creamy icing
1/2 teaspoon peppermint extract
4 drops red food coloring
2 Tablespoons peppermint candy canes -- chopped

Put vanilla chips in pan on the stove at medium heat. Continue stirring until
the chips have melted. Add icing to pan and continue stirring.

Take off heat and add peppermint extract until dissolved. Pour mixture into
pan. Take food coloring and add one drop in each corner of pan. Take butter
knife and begin stirring until the food coloring has been swirled into the fudge.
Add chopped peppermint pieces to top of fudge.

Cover the pan with plastic wrap and place in the refrigerator until the fudge
has harden. Cut into small pieces.

Chocolate-Covered Cherries

Recipe By : Cherylann
Categories : Candy

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
maraschino cherries
2 semisweet chocolate squares

Pat cherries dry with paper towels; set aside. Microwave chocolate on High 1
minute; stir until melted. Dip cherries in chocolate; place on wax
paper-covered baking sheet. Refrigerate until firm.

Christmas Fudge

Recipe By : Cherylann
Serving Size : 120
Categories : Candy

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
36 ounces semisweet chocolate chips
1/2 pound unsalted butter
12 ounces evaporated milk
4 1/2 cups sugar
1/4 teaspoon cream of tartar
2 teaspoons vanilla extract

Place chocolate chips and butter in a large mixing bowl; set aside.

Blend together milk, sugar and cream of tartar in a 3-quart saucepan; bring
to a boil. Continue to boil for 6 minutes, stirring constantly.

Pour mixture into bowl of chocolate chips and butter have melted and are

Spray a 15X10 baking sheet with non-stick spray, line with wax paper, then
coat wax paper with non-stick spray. Pour chocolate mixture into baking sheet;
set aside until cooled.

Chill one hour or until firm. To remove fudge, lift wax paper off of baking
sheet; turn out onto a flat surface. Cut in bars, cover with plastic wrap and
store in the refrigerator.

"5 pounds"

No comments: