The following recipes are our staff’s favorite holiday treats! What traditional treats do you make this time of year?
Graham Cracker Treats
- 2 sticks (1 cup) butter
- 1 cup brown sugar
- 1 cup chopped pecans
- Graham crackers
Preheat oven to 350 degrees. Lightly spray a 10″x15″ jelly roll pan with no-stick cooking spray. Break each graham cracker into four small rectangles and completely cover the pan. Melt butter over low heat. Stir in brown sugar. Raise heat to medium and bring mixture to a boil. Boil 2 minutes stirring constantly. Add nuts and pour mixture over graham-cracker lined pan. Bake for 7-9 minutes. Use a metal spatula to remove from pan and place on wax paper while still hot. Cool before serving.
Ohio Buckeyes
- 1 cup melted butter
- 1 cup creamy peanut butter
- 4 cups powdered sugar
- 12 oz chocolate chips
- 1/3 bar paraffin (chopped)
Knead butter, peanut butter, and sugar together into small 1 inch balls. Melt chocolate and paraffin in a double boiler over low heat. Use a toothpick to dip each ball into the chocolate 3/4 of the way and place on wax paper to cool.
Rolo Pretzel Rings
- 1 bag O-shaped pretzel rings
- 1 bag red and green M&M’s
- 1 bag Rolos
Preheat oven to 350 degrees. Place one Rolo in the center of each pretzel ring. Bake in the oven for about 3 minutes, or until Rolos soften (do not melt completely). Remove from oven and gently push one M&M into the center of each Rolo. Place the tray in the fridge for about 30 minutes to cool and set.
Surprise Teacakes
- 1 cup butter
- 1/2 cup powdered sugar
- 1 tsp vanilla
- 2 cups sifted flour
- 1 cup finely chopped walnuts
- Hershey’s Kisses
Preheat oven to 375 degrees. Cream together butter and powdered sugar. Add vanilla and mix well. Mix in flour and walnuts. Take a spoonful of dough and cover a Hershey’s Kiss completely. Place on ungreased cookie sheet and bake for 12 minutes. Let cool and roll in powdered sugar.
Homemade Oatmeal Cream Pies
For the cookies
- 1 cup unsalted butter, room temperature
- 3/4 cup dark brown sugar
- 1/2 cup sugar
- 2 eggs
- 1 tsp vanilla
- 1 Tbsp honey
- 1 and 3/4 cup flour
- 1 tsp baking soda
- 1/8 tsp cinnamon
- 1/2 tsp salt
- 1 and 1/2 cups quick cooking oats
Preheat oven to 350 degrees. Cover baking sheets with parchment paper, set aside. Cream together butter, brown sugar, and sugar until light and fluffy. Add eggs, honey, and vanilla and beat until incorporated. In a separate medium bowl, whisk together flour, baking soda, cinnamon, and salt. Slowly add the flour mixture into the butter mixture until just incorporated. Stir in oats. Chill dough for 15 minutes. Bake for 8 to 10 minutes just until the edges start to brown. Cool on baking sheet until set and transfer to a rack to cool completely.
For the marshmallow frosting
- 2 egg whites
- 1/2 cup sugar
- 1/4 tsp cream of tartar
- 1/2 tsp vanilla
In a double boiler, add egg whites, sugar, and cream of tartar and heat over simmering water. Whisking frequently, heat until egg whites become very frothy and sugar is dissolved (about 160 degrees). Remove from heat and whisk on high speed for several minutes until mixture is light and will hold stiff peaks. Carefully fold in vanilla. When cookies are cool, add frosting to the bottom of one cookie and top with another cookie. Store in airtight container.
Grandma’s Caramels
- 2 cups sugar
- 3/4 cup light corn syrup
- 1/2 cup unsalted butter
- 2 cups heavy cream
- 50 wrapping papers
Mix all ingredients except 1 cup of cream and bring to a boil on medium heat. Slowly add in remaining cup of cream and continually stir until it thickens and is at 240 degrees. Pour mixture into greased pan and allow to cool to room temperature. Cut into 1×2 inch sections and wrap.
Angel Food Candy
- 1 cup sugar
- 1 cup dark corn syrup
- 1 Tbsp vinegar
- 1 Tbsp baking soda
- 1 lb. chocolate bark
Butter a 9×13 pan, set aside. In saucepan, combine sugar, corn syrup, and vinegar on medium heat. Stir constantly until sugar dissolves. Cook without stirring until it reaches 300 degrees (hard crack stage). Do not overcook. Remove from heat and quickly stir in baking soda. Pour into prepared pan; do not spread. Cool completely, then break into pieces and coat completely in melted chocolate.
Meemom’s Chocolate Pie
Use your favorite recipe for the pie crust and pre-bake, or buy a pre-baked pie shell.
For the Chocolate filling
- 1 and 1/2 cups sugar
- 4 full Tbsp flour
- 3 egg yolks
- 3 full Tbsp cocoa
- 2 cups milk
- 1 tsp vanilla
Mix dry ingredients and slowly add milk, stir constantly over medium heat until thick. Remove from heat, add vanilla and pour into pie shell.
For the Meringue topping
- 3 egg whites
- 3 Tbsp water
- 1 heaping Tbsp cornstarch in a 1/2 cup measuring cup, fill the rest with sugar
Beat egg whites until stiff frothy peaks form. Gradually add mixture of cornstarch and sugar, beat constantly until fully mixed. Completely cover the chocolate filling with meringue. Bake at 425 degrees until meringue turns light brown.
