Love Candied Fruit….
Category Archives: Christmas Recipes
Holiday Fruitcake – 2(Large and Small)
Fruitcake Bars
Heirloom Fruitcake Bread
| 32 Servings | Prep: 15 Min. Bake: 1 Hour + Cooling |
- Ingredients
- 1/3 cup butter, softened
- 3 tablespoons brown sugar
- 2 eggs
- 3 tablespoons honey
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground nutmeg
- 2 tablespoons half-and-half cream
- 1 cup raisins
- 1 cup chopped dates
- 1 package (6 ounces) dried apricots, finely chopped
- 3 cups pecan halves
- In a large bowl, cream butter and brown sugar. Beat in eggs and honey. Combine the flour, baking powder, salt, allspice and nutmeg; add to creamed mixture alternately with cream. Stir in raisins, dates, apricots and pecans.
- Pack into two greased and floured 8-in. x 4-in. loaf pans. Place pans on middle rack of oven; place a shallow pan of hot water on lowest rack.
- Bake at 300° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool completely in pan. Loosen edges with a knife and remove from pan. Store in an airtight container in the refrigerator. Yield: 2 loaves (16 slices each).
Directions
Eggnog Bread
| 16 Servings | Prep: 15 Min. Bake: 70 Min. |
- Ingredients
- 1/4 cup butter, melted
- 3/4 cup sugar
- 2 eggs, beaten
- 2-1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup eggnog
- 1/2 cup chopped pecans
- 1/2 cup raisins
- 1/2 cup chopped red and green candied cherries
- In a large bowl, combine butter, sugar and eggs; mix well. Combine the flour, baking powder and salt. Stir into butter mixture alternately with eggnog; mix only until dry ingredients are moistened. Fold in pecans, raisins and cherries.
- Spoon into a greased 8-in. x 4-in. loaf pan. Bake at 350° for 70 minutes or until bread tests done. Yield: 16 servings.
Directions
Christmas Bread
| 16 Servings | Prep: 20 Min. Bake: 70 Min. + Cooling |
- Ingredients
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1-1/4 cups mashed ripe bananas (about 3 medium)
- 1/2 cup chopped walnuts
- 1/2 cup semisweet chocolate chips
- 1/4 cup chopped maraschino cherries
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; gradually add to creamed mixture. Beat in the bananas just until combined. Stir in the walnuts, chocolate chips and cherries.
- Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350° for 70-80 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (16 slices).
Directions
Cherry Christmas Slices
| 66 Servings | Prep: 20 Min. + Chilling/ Bake: 10 Min. |
- Ingredients
- 1 cup butter, softened
- 1 cup confectioners’ sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2-1/4 cups all-purpose flour
- 2 cups red and green candied cherries, halved
- 1 cup pecan halves
- In a bowl, cream the butter and sugar. Add egg and vanilla; beat until fluffy. Add flour; mix well. Stir in cherries and pecans. Chill for 1 hour.
- Shape dough into three 10-in. rolls; wrap in plastic wrap and place in a freezer bag. Freeze up to 2 months or until ready to bake. To bake, cut frozen rolls into 1/8-in. slices.
- Place on ungreased baking sheets. Bake at 325° for 10-12 minutes or until edges are golden brown. Cool on wire racks. Yield: about 11 dozen.
Directions
Cherry Bonbon Cookies
| 48 Servings | Prep: 15 Min. Bake: 50 Min. + Cooling |
- Ingredients
- 1/2 cup butter, softened
- 3/4 cup confectioners’ sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1/8 teaspoon salt
- 24 maraschino cherries
- GLAZE:
- 1 cup confectioners’ sugar
- 1 tablespoon butter, melted
- 2 tablespoons maraschino cherry juice
- Additional confectioners’ sugar
- In a large bowl, cream butter and sugar until light and fluffy. Add milk and vanilla. Combine the flour and salt; gradually add to the creamed mixture.
- Divide dough into 24 portions; shape each portion around a cherry, forming a ball. Place on ungreased baking sheets. Bake at 350° for 18-20 minutes or until lightly browned. Remove to wire racks to cool.
- For glaze, combine the sugar, butter and cherry juice until smooth. Drizzle over cookies. Dust with confectioners’ sugar. Yield: 2 dozen.
Directions
‘Tis the Season Heath Bark
A New Family Favorite
8 oz. Dark chocolate baking bar, finely chopped of 1 1/2 C. Semi Sweet Morsels
1/4C. White Morsels
1 tsp. Vegetable Oil
1/2 C. Chopped or crushed Heath Bars
Line baking sheet with parchment or was paper.
Melt 2/3 of dark chocolate in uncovered, microwave-safe bowl on high power 45 seconds; Stir. If pieces retain some of their original shape, microwave an additional 10-15 second intervals, stirring just until melted. Add remaining dark chocolate and stir until melted. Spread chocolate into 10-by-8 in. rectangle on baking sheet.
Microwave white morsels in small, heavy-duty plastic bag on medium-high power for 30 seconds. Knead bag until morsels are smooth. Add oil; knead to combine. Cut tiny corner from bag; squeeze to drizzle over dark chocolate. Immediately sprinkle chopped heath bars over bark.
Refrigerate 30 min. or until firm. Break into 24 pieces. Store in airtight container for up to 1week.