Candy Cane Cheesecake

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Candy Cane Cheesecake

Author: Annette1990 of Montana

Ingredients

  • 1 1/3 c. chocolate cookie crumbs
  • 2 tbsp. granulated sugar
  • 1/4 c. butter melted
  • 1 1/2 c. sour cream
  • 1/2 c. granulated sugar
  • 3 eggs
  • 1 tbsp. flour
  • 2 tsp. vanilla extract
  • 1/4 tsp. peppermint extract
  • 3 8 oz. pkgs. cream cheese
  • 2 tbsp. butter softened
  • 2/3 c. crushed peppermint candy
  • Sweetened whipped cream 1/2 of recipe

Instructions

  • Preheat oven to 325 degrees. Combine first 3 ingredients and press into the bottom of a 9-inch spring form pan; set aside. In blender, blend sour cream, 1/2 cup sugar, eggs, flour, and extracts until smooth. Add cream cheese and 2 tablespoons butter, blending until completely smooth. Stir in crushed candy. Pour into crust. Bake on lowest rack of oven for 50-60 minutes or until firm. Allow to cool (cheesecake may crack while cooling), refrigerate overnight. To serve, use knife to loosen sides of cheesecake from pan; remove spring form. Spread top of cheesecake with sweetened whipped cream. Garnish with round candy cane. Serves 10.
  • Sweetened Whipped Cream Topping:
  • c. heavy cream
  • /2 c. granulated sugar
  • /2 tsp. vanilla extract
  • Place all ingredients in a large mixing bowl. Beat at high speed until soft peaks form. Serves 4

 

Russian Tea Cakes

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Russian Tea Cakes

Author: Lauriebear of New York

Ingredients

  • 1 cup softened butter
  • 1 tsp vanilla
  • cup powdered sugar
  • tsp salt
  • 2 ¼ cups flour
  • cup finely chopped walnuts or whole walnuts you chop down to ¾ cup
  • additional powdered sugar

Instructions

  • Preheat oven to 350 degrees. In mixing bowl combine butter and sugar on low speed until combined. Next add vanilla and salt, mix well. Gradually add flour at low speed until just combined; add nuts (some people like to stir the nuts with a spoon, I keep the mixer on low). Roll dough into 1 inch balls (about the size of a walnut); place about 1 inch apart on ungreased cookie sheet and bake for 8-10 minutes until firm to the touch but not brown. Do not over-bake. While still warm, roll in additional powdered sugar. Cool and re-roll in powdered sugar (you may want to do this right before to serve them).

Notes

Do not over-bake these cookies, you should keep a good eye on the oven. Mrs. Lucy Walters shared this with me. I love these cookies and just like the name says they are perfect with a cup of Christmas Tea.

 

Soft Batch Snickerdoodle Cookies

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Soft Batch Snickerdoodle Cookies

Author: Trinityjae

Ingredients

  • 1 stick of butter softened
  • 1/2 cup of sugar
  • 1/3 cup of brown sugar
  • 1 large egg
  • 1/2 teaspoon of vanilla extract
  • 1 1/2 cups of all purpose flour
  • 1/4 teaspoon of salt
  • 1/2 teaspoon of baking soda
  • 1/4 teaspoon of cream of tartar
  • Topping: Granulated sugar & cinnamon

Instructions

  • In a large bowl, cream together the butter and sugars with an electric mixer on high speed. Add the egg and vanilla and beat until smooth. In another bowl, combine the flour, salt, baking soda, and cream of tartar. Pour the dry ingredients into the wet ingredients and mix well. Preheat oven to 300° while you let the dough rest for 30 to 60 minutes in the refrigerator. In a small bowl, combine the sugar with the cinnamon for the topping. Take about 2 1/2 tablespoons of the dough and roll it into a ball. Roll this dough in the cinnamon/sugar mixture and press it onto an ungreased cookie sheet. Repeat for remaining cookies. Bake the cookies 12-14 minutes. The cookies may seem undercooked, but will continue to develop after they are removed from the oven. When the cookies have cooled they should be soft and chewy in the middle.

Notes

It is VERY important to allow the cookies to cool before handling or they will fall apart due to the softness.

 

Rum Raisin Fudge

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Rum Raisin Fudge

Author: Seawaters of California

Ingredients

  • 1 cup raisins
  • 1 cup dark rum
  • 2 1/2 cup granulated sugar
  • 1/2 cup butter
  • 1 cup evaporated milk
  • 1 7 oz jar marshmallow cream
  • 2 cup semi-sweet chocolate chips
  • 1/2 cup chopped pecans
  • 1 tsp vanilla extract

Instructions

  • In a small bowl, combine raisins and rum. Marinate overnight or until raisins plump up; drain. In a large, heavy saucepan, combine sugar, butter, and milk. Cook over medium heat, stirring constantly until mixture reaches soft ball stage (238 degrees on a candy thermometer, about 5 minutes). Remove from heat. Stir in marshmallow crème, chocolate chips, pecans, extract, and raisin mixture. Spread mixture into a lightly greased 10x8x2-inch baking pan. Cool and cut into squares.

 

Old Fashioned Potato Candy

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Old Fashioned Potato Candy

Author: One Spoiled Brat of North Carolina

Ingredients

  • Teaspoon of vanilla
  • 1 small potato
  • 2 pounds confectioner's sugar
  • Peanut butter

Instructions

  • In small sauce pot, cover potato with water and cook over medium heat until soft. Drain potato and place in mixing bowl. Beat until mashed. Add 1/2 sugar and mix well. Mix in remaining sugar, scraping down sides as needed. Line a countertop with a sheet of waxed paper dusted with confectioner's sugar. Scrape out dough onto waxed paper and dust top with more confectioner's sugar. Roll out to a thickness of about 1/4 of an inch. Spread dough with peanut butter and roll up like you are making cinnamon rolls. Once you have rolled up into a log, roll log up in your waxed paper and cut in half. Place halves in saran wrap and store in the fridge until ready to serve. When ready to serve remove waxed paper and slice into 1/4 inch slices. Store leftovers in the refrigerator.

Notes

Don't forget to chill this before trying to slice. This is a Oma favorite, and one that Christmas would not be the same without..... I do hope you enjoy this as much as our family has for so many years. And remember Jesus Is The Reason For The Season...Wise Men Still Seek Him...Merry CHRISTmas....

 

Kentucky Bourbon Balls

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Kentucky Bourbon Balls

Servings: 36
Author: Rob from Louisville Kentucky

Ingredients

  • 1 1/2 tablespoons light corn syrup
  • 1/4 cup Kentucky Bourbon from Bourbon County Kentucky
  • 1 cup pecans or walnuts
  • 2 cups vanilla wafer cookies finely crushed, or graham crackers
  • 1/2 cup confectioners' sugar
  • 2 tablespoons cocoa powder can use Dutch processed or regular unsweetened cocoa powder

Instructions

  • First toast nuts: Preheat oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven. Put the pecans on a baking sheet and bake for about 8 minutes, or until lightly browned. Let cool completely and then finely chop. Put the vanilla wafer cookies in food processor or blender until finely chopped. Add the crumbs to the chopped pecans. To this mixture add the confectioners' sugar and cocoa powder and stir until combined. Add the corn syrup and bourbon and mix well. Add more bourbon if necessary. Chill the batter and then shape into 1 inch (2.5 cm) balls. Roll the bourbon balls in confectioners' sugar, finely chopped nuts, or cocoa powder. If dipping in chocolate, put about 3 ounces of chopped dark chocolate and 1 teaspoon of shortening or butter in a heat proof bowl placed over a saucepan of water. Once melted, remove from heat and dip the balls, one at a time, in the melted chocolate, making sure the entire ball is coated with chocolate. Then, remove the bourbon balls from the melted chocolate, allowing any excess chocolate to drip back into the bowl. Place the chocolate covered balls on a baking sheet lined with wax paper. When all the balls have been dipped in the chocolate, place in the refrigerator until the chocolate has set. Once the chocolate has hardened you can drizzle the bourbon balls with melted white chocolate

Notes

You can always change out coatings and or flavors even omit the Bourbon add your favorite spirit. Legend has it that the balls were invented by Ruth Booe, of Rebecca Ruth Candies still in operation today in Frankfort Kentucky.

 

Sweet Potato Cheesecake

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Sweet Potato Cheesecake

Servings: 8
Author: ReineV of Atlanta, Georgia

Ingredients

  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon of almond extract
  • 3 eggs
  • 3 packages of cream cheese room temp
  • 1/4 cup of sour cream
  • 1 1/2 sticks of melted sweet cream butter
  • 1 3/4 cup of sweet potato puree
  • 1 cup of graham cracker crumbs
  • 3/4 cup of crumbled ginger snaps
  • 3 tablespoons of light brown sugar
  • 1/2 teaspoon of cinnamon
  • 1 1/2 cups of sugar
  • 2 tablespoons of flour
  • 1/8 teaspoon of ground cloves
  • 1/8 teaspoon of nutmeg
  • 1/2 teaspoon of cinnamon
  • Preheat your oven to 350 F.

Instructions

  • For the crust:
  • In a medium sized mixing bowl, combine graham cracker crumbs, ginger snap crumbs, brown sugar, almond extract, cinnamon and melted butter. Stir until well combined. Press down evenly on the bottom of your cheesecake pan. Set aside (or in refrigerator).
  • For the filling:
  • Using an electric mixer, beat cream cheese until smooth, then add sour cream, eggs, vanilla extract and sweet potato puree. Mix on medium-high speed until well blended. In a separate bowl, combine flour, cloves, nutmeg, sugar and cinnamon. Mix well. Set your electric mixer on low speed as you slowly add your dry ingredients to your cream cheese mixture. When you're done combining ingredients, turn your electric mixer up to medium speed and mix until completely blended. Pour your filling into your cheesecake pan, on top of your crust. Bake in 350 F oven for 1 hour

Notes

Before removing the outer shell of your cheesecake pan, be sure to allow your cheesecake to cool for at least 20 minutes. Wrap in plastic wrap, then set in your refrigerator to chill for 4 hours before serving. If you have a husband who has a sweet tooth, you might want to double this recipe and make two! My husband usually sneaks a taste while it's still cooling on the counter! Try explaining that when you show up to a Christmas party with a piece missing!
I love sweet potatoes. Ever since I was a little girl, one of my favorite side dishes at Christmas dinner was my mom's sweet potatoes. She added nutmeg, sugar, cinnamon and cloves to them until they were deliciously sweet. I always thought it was more dessert than side dish. The flavors of my mom's sweet potato side dish, combined with the traditional cheesecake helped me create this Christmas dessert table favorite. If you love cheesecakes, and you love sweet potato pie, you will fall head over heels for this treat!

 

Old Fashioned Chocolate Meringue Pie

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Old Fashioned Chocolate Meringue Pie

Author: Rob of Kentucky

Ingredients

  • 1 1/4 cups + 6 TBL sugar
  • 1/2 cup cocoa powder
  • 1/3 cup cornstarch
  • 1/4 tsp salt
  • 3 cups milk
  • 3 eggs separated
  • 3 TBL butter
  • 1 1/2 tsp vanilla
  • 1 baked 9" pastry shell
  • 1/4 tsp cream of tartar

Instructions

  • Combine 1 1/4 cups sugar into the cocoa powder, cornstarch & salt in a heavy saucepan. Whisk to remove any lumps. Gradually whisk in the milk. Cook over medium heat, stirring constantly, until the mixture thickens & comes to a boil. Boil 1 minute, remove from the heat. Beat the egg yolks until thick & lemon colored. Stir 1/4 of the hot mixture into the yolks; add the yolks to the remaining hot mixture, stirring constantly. Cook over medium heat for 2 minutes. Remove from the heat & stir in the butter & vanilla. Pour into the pastry shell. Preheat oven to 400°. Combine the egg whites & cream of tartar. Beat until foamy. Gradually add the remaining 6 TBL sugar, 1 TBL at a time, beating until stiff peaks form. Spread over the filling, sealing to the edge of the pastry. Bake 8 minutes or until lightly browned. Cool before serving.