Christmas is coming soon

It’s beginning to seem a lot like Christmas. Kitchens are humming with the making of Christmas goodies. Here are a few request for you Christmas bakers. Enjoy yourselves and remember, I’ll be seeing you around. -Agnes

Pecan Pie Squares

Crust: 1 box yellow cake mix (take out 2/3 cup and set aside); 1/2 cup butter or margarine; 1 egg

Directions: Mix together and press into the bottom of a 9×13 or larger pan that has been coated with a vegetable cooking spray. Bake 15 to 20 minutes at 350 degrees. Remove from oven and pour in the following filling.

Filling: 2/3 cup cake mix; 1/2 cup brown sugar; 1 1/2 cup Karo syrup; 1 teaspoon vanilla; 1 cup chopped pecans (or more)

Directions: Beat together cake mix, sugar, syrup and vanilla. When well mixed, stir in pecans and pour over the crust. Bake 30-35 minutes at 350 degrees. Cut into squares to serve.

Mama’s aka Memaw’s Chocolate Fudge

5 cups sugar

1 (12 ounce) can evaporated milk

1 cup butter (2 sticks)

16 ounce package chocolate chips

1 (14 ounce) jar marshmallow crème

1 teaspoon vanilla extract

1 (4 ounce) plain Hershey bar

Combine sugar, milk and butter in a heavy sauce pan and bring to a rolling boil over medium heat. Remove from heat and stir in chocolate chips and Hershey bar and stir till melted. Stir in marshmallow crème and vanilla. Mix well and pour into a buttered 11×14 inch dish. Let stand until firm. Cut into squares and store in an air-tight container in a cool place. If nuts are desired, stir in 2 cups of chopped nuts.

Crock Pot Candy

2 pounds white almond bark

4 ounce bar German chocolate

12 ounce package semi-sweet chocolate chips

24 ounce jar dry roasted peanuts

Put all ingredients in the crock pot (do not stir) and cook on high for one hour. Turn crock to low and cook for one hour, stirring every 15 minutes. Drop by spoonfuls on wax paper and let cool till set. Store in airtight container. This recipe makes a lot.

Oatmeal Fudge

3 cups minute oatmeal

6 tablespoons cocoa

1 cup chopped nuts

1 can coconut

1 teaspoon vanilla

2 cups sugar

1 stick butter or margarine

1/2 cup milk

Combine oatmeal, cocoa, nuts, and coconut in a large mixing bowl and set aside. In a large saucepan mix sugar, cocoa, butter and milk and bring to a boil and boil for 2 minutes. Stir in vanilla. Pour over mixture that is in the mixing bowl and stir to mix thoroughly. Drop by spoonfuls onto wax paper or press into a buttered pan and cut into small squares.

Bull Dog Nuts

2 cups raw peanuts

1 cup granulated sugar

1/2 cup water

Drop of red food coloring

Put all ingredients in a heavy pan and bring to a boil. Reduce heat and cook, stirring until sugar crystallizes and all water has evaporated. Spread nuts on a large baking sheet — like a jelly roll pan — and bake at 275 degrees till peanuts are done. Cool. (Remember that the nuts will continue to cook for a short while being removed from oven.)

Chocolate Covered Peanuts: Melt a 12 ounce package of chocolate chips in microwave and stir in 2 cups dry roasted peanuts. Drop on wax paper or greased pan. Cool.

White Trash

1 pound white chocolate

2 cups pretzel sticks (small)

1 (6 1/2 ounce) can salted peanuts

Make sure that pretzels are in about one inch pieces and mix with peanuts in a medium size mixing bowl. Melt chocolate in a double boiler or in the microwave. Stir in melted chocolate. Spread on a wax paper lined baking pan (large one) in a very thin layer. When cool, break into pieces.

Nut Crunch: Line a 11×15 pan (with sides) with foil and spray with Pam. Line pan completely with graham crackers and set aside. Bring the following to a boil: 1 stick butter or margarine; 1/2 cup sugar; and 1 teaspoon Vanilla. Boil for 1 minute. Stir in 2 cups chopped pecans. Spread over the graham crackers, making sure all crackers are covered. Bake at 400 degrees for 8 minutes. Let cool and break into pieces.

Haystacks

1 (12 ounce) package butterscotch morsels

2 cups chow mien noodles

1 cup dry roasted peanuts

Melt butterscotch morsels in the microwave. Stir in noodles and peanuts. Mix well and drop by teaspoonful on wax paper and let cool.

Buckeyes

1 pound Jar creamy Peanut Butter (I always use Jif)

1 pound Butter, soften

3 pounds confectioners’ sugar

1 large package chocolate almond bark (coating chocolate)

Toothpicks

Cream peanut butter and butter. Slowly add sugar — mixing well. Shape into small balls and chill for one hour. Melt chocolate in microwave or double boiler. Using a toothpick, dip balls into chocolate and place on wax paper to cool. Store in tins lined with wax paper. (Makes a lot.)

Pecan Kisses: Beat 1 egg white till stiff, adding 3/4 cup brown sugar as you beat. Stir in 1 quart pecan halves. Stir to make sure all pecans are coated. Drop onto well-greased cookie sheet. Drop so that they do not touch. Bake at 200 degrees for 30 minutes. DO NOT OPEN OVEN. Turn off oven and leave in over for approximately 10 minutes. Remove from oven and cool

Brownies: Sift together: 2 cups plain flour and 2 cups sugar. Bring to a boil: 2 sticks butter; 4 tablespoons cocoa; and 1 cup water. Pour cocoa mixture over sugar/flour mixture and mix

Beat in: 2 eggs, 1/2 cup buttermilk, 1 teaspoon vanilla, and 1 teaspoon soda. Beat until smooth

Pour into a greased 9×13 pan and bake at 350 degrees for about 30 minutes. As soon as it comes from oven, ice with the following; bring to a boil: 1 stick oleo, 4 tablespoons cocoa and 6 tablespoons milk. Beat in 1 pound box 10X sugar and stir in 1 cup chopped nuts.

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