copyright © leanne ely all rights reserved. may be copied ......if you’d like to share, please...

VOLUME 11. Honey Bunches2. Surprise Snowballs3. Cashew Crescents4. Orange Pecans5. Peanut Butter Fudge6. Golden Pumpkin Muffins7. Easy Eggnog Bread8. Chocolaty Orange Muffins9. Gingerbread Cake10.Cran Apple Muffins11.Veinnese Christmas Trees12.Gingerbread Snowmen13.Chocolate Biscotti

VOLUME 21. Chocolate Peanut Butter Popcorn Balls2. Snowy Coconut Bars3. Peppermint Fudge4. Creamy Mints5. German Chocolate Fudge6. Panettone7. Julekake8. Chocolate Pumpkin Muffins9. Chai Bread10.Cranberry Oatmeal Muffins

TABLE OF CONTENTS

Copyright © 2020 Leanne Ely All Rights Reserved. May be copied for individual personal use only. If you’d like to share, please share our free menus available on the web at

www.SavingDinner.com

VOLUME 31. Classic Peanut Brittle2. Irish Cream Fudge3. Cinnamon Sugar Holiday Popcorn4. Peppermint Divinity5. Walnut Christmas Toffee6. Quick Cran-Pumpkin Bread7. Cinnamon Date Bread8. Cinnamon Pecan Rolls9. Gingerbread Muffins10.Red Velvet Cupcakes11.Madeleines12.Florentine Cookies13.Holidat Rugelach

VOLUME 41. White-Chocolate Praline Truffles2. Chocolate-Almond Ginger Bark3. Quick Salted Caramels4. Mom's Almond Joys5. Cranberry Christmas Jelly Candies6. Rosemary Orange Pound Cake7. Cherry Cordial Muffins8. Maple Pecan Scones9. Very Banana Bread10.Honey Cherry Pound Cake

Copyright © 2020 Leanne Ely All Rights Reserved. May be copied for individual personal use only.

If you’d like to share, please share our free menus available on the web at www.SavingDinner.com

Holiday Treats – Volume 1



Holiday Treats – Volume 1 — Page 2 of 14

Ingredients for Holiday Candies:

C1: Honey Bunches

C2: Surprise Snowballs C3: Cashew Crescents C4: Orange Pecans

C5: Peanut Butter Fudge

CONDIMENTS

Honey (1/3 cup) [C1] Cashews (1 cup finely chopped) [C3] Pecans (1 cup chopped plus 1 1/2 cups whole)

[C1,C4] 1 (12-oz.) jar peanut butter (creamy is best but

chunky works great too!) [C5]

1 (7-oz.) jar Marshmallow crème [C5]

PRODUCE

Oranges (5 teaspoons zest plus 2 teaspoons juice) [C4]

CANNED GOODS 1 (12-oz.) can evaporated milk [C5] Flaked coconut (need 1 cup) (may also find in the

freezer section) [C1]

SPICES

Salt (3/4 teaspoon) [C2,C4] Cinnamon (dash) [C4] Vanilla [C2]

DAIRY/DAIRY CASE 2 eggs [C3] Butter (3 cups) [C1,C2,C3,C5]

Whipping cream (1/3 cup) [C4]

DRY GOODS

Brown sugar (1 1/2 cups) [C1] Sugar (6 cups) [C2,C3,C4,C5] Powdered sugar (3/4 cup plus additional for garnish)

[C2,C3] Flour (4 1/4 cups) [C1,C2, C3] Rolled oats (3 cups) [C1]

OTHER Muffin pan [C1]

Baking cup liners (optional) [C1] Parchment paper or wax paper [C4] Candy thermometer [C4]

Bag of candy (such as M&M’s, jelly beans, etc) (about 36 pieces of candy) [C2]

QUICK TIP Make sure you are using the right shopping list

if buying all of the ingredients to make the

breads or the candies at different times. There are two different lists.




Ingredients for Holiday Breads:

B1: Golden Pumpkin Muffins B2: Easy Eggnog Bread

B3: Chocolaty Orange Muffins B4: Gingerbread Cake B5: Cran Apple Muffins

CONDIMENTS Pecans (1/2 cup, chopped) [B5]

Molasses (3/4 cup) [B4] Dried cranberries (1/2 cup) [B5] Golden raisins (1 1/4 cup) [B1]

PRODUCE Oranges (2 teaspoons zest plus 1/2 cup juice) [B4]

CANNED GOODS 1 (30-oz.) can pumpkin pie filling [B1]

SPICES Salt (1 teaspoon) [B3,B4]

Cinnamon (2 tablespoons) [B4,B5] Ground ginger (1/2 tablespoon) [B4] Pumpkin pie spice (garnish) [B1] Nutmeg (1/2 teaspoon) [B2]

DAIRY/DAIRY CASE

8 eggs [B1,B2,B3,B4] Orange juice (1 3/4 cups) [B3,B4] Butter (1/2 cup plus 3 tablespoons) [B3,B4]

Buttermilk (1/2 cup) [B4] Sour cream (1/4 cup) [B3] Eggnog (3/4 cup plus 2 tablespoons) [B2]

DRY GOODS Brown sugar (3/4 cup) [B3,B5]

Sugar (1 cup) [B3,B4] Powdered sugar (1 cup) [B2] Flour (4 ½ cups) [B3,B4]

Baking soda (3/4 teaspoon) [B3,B4] Baking powder (1/2 tablespoon) [B3] Steel cut oaks (3/4 cup) [B5]

Mini chocolate chips (1 cup) [B3] 1 (19-oz.) package Apple Cinnamon Muffin Mix [B5] 2 (15-oz.) packages Nut Bread Mix [B1]

1 (16-oz.) package Pound Cake Mix [B2]

OTHER

2 mini-muffin pans [B3,B5] 4 (3 x 6 inch) mini loaf pans [B2,B4] Baking cup liners [B1]


if buying all of the ingredients to make the breads or the candies at different times. There

are two different lists.




Holiday Candies With a bonus shopping list to make all 5

Honey Bunches Surprise Snowballs Cashew Crescents

Orange Pecans Peanut Butter Fudge

Holiday Breads With a bonus shopping list to make all 5

Golden Pumpkin Muffins Easy Eggnog Bread

Chocolaty Orange Muffins Gingerbread Cake Cran Apple Muffins

BONUS: Holiday Cookies Viennese Christmas Trees

Gingerbread Snowmen Chocolate Biscotti




Holiday Candies Recipe 1 – Makes 4 to 5 dozen

INGREDIENTS: Baking cup liners (optional) 3 cups rolled oats

1 cup flaked coconut 1 cup flour

1 cup chopped pecans 1 1/2 cups brown sugar

1 cup butter 1/3 cup honey

COOKING INSTRUCTIONS: Preheat oven to 350 degrees.

Lightly grease muffin pan or line with baking cup liners.

In a large bowl, combine oats, coconut, flour and pecans.

In a heavy saucepan, combine remaining ingredients and bring to a boil. Pour over dry ingredients in bowl, and blend well. Drop by the teaspoon into greased or lined muffin cups. Bake for 12 minutes.

Copyright © 2020 Leanne Ely All Rights Reserved. May be copied for individual personal use only. If you’d like to share, please share our free menus available on the web at www.SavingDinner.com

Holiday Candies Recipe 2 – Makes 36

INGREDIENTS: 3/4 cup butter

1/2 cup sugar 1/4 teaspoon salt 1 egg, beaten 1/2 teaspoon vanilla

1 3/4 cups flour Bag of candy (such as M&Ms, jelly beans,

chocolate covered raisins) (about 36 pieces)

3/4 cup powdered sugar

DIRECTIONS: Preheat oven to 350 degrees.

In a large mixing bowl, cream butter and sugar. Add salt, egg and vanilla and beat until fluffy. Gradually add flour to

mixing bowl and beat on low until well incorporated.

Shape dough into one inch balls. Push one piece of candy into each dough ball and reshape dough ball as needed, making sure candy is totally covered.

Place balls on cookie sheet and bake for 15 minutes. While balls are baking, place powdered sugar into plastic bag.

Remove 2 to 3 balls at a time from baking sheet and place into plastic bag. Shake bag to coat with powdered sugar and remove to cooling rack. Repeat powdered sugar process until all balls are coated.



http://savingdinner.com/menu_mailer/free_dinner_menu.html






INGREDIENTS: 3/4 cup butter, softened 1/2 cup sugar

1 egg yolk

1 1/2 cups flour 1 cup finely chopped cashews

Powdered sugar

DIRECTIONS: Preheat oven to 350 degrees. Lightly grease baking sheet.

In a mixing bowl, cream butter and sugar until fluffy. Add egg yolk, stirring until smooth. Add flour and cashews and stir until dough forms.

Shape a tablespoon of dough into a crescent and place 1 inch apart on baking sheet. Bake for 12 minutes or until golden brown.

Remove from baking sheet and immediately sprinkle with powdered sugar.

Cool on rack.


Holiday Candies Recipe 4 – Makes 1 1/2 cups INGREDIENTS: 1 cup sugar 1/3 cup whipping cream 1/2 teaspoon salt Dash of cinnamon

5 teaspoons orange zest 2 teaspoons orange juice 1 1/2 cups whole pecans Candy thermometer Parchment or wax paper

DIRECTIONS: Line baking sheet with parchment or wax paper.

Combine sugar, cream, salt and cinnamon in heavy saucepan and cook, stirring frequently. Bring to 235 degrees.

Stir in orange zest and juice. Remove from heat and add pecans. Stir well to coat.

Spread pecans over lined baking sheet to cool.








INGREDIENTS: 1/2 cup butter 1 (12-oz.) can evaporated milk

4 cups sugar 1 (7-oz.) jar marshmallow crème 1 (12-oz.) jar peanut butter

DIRECTIONS: Grease a 9- x 13-inch pan.

Combine butter, milk, and sugar in heavy saucepan. Bring to a low boil, stirring frequently.

Remove from heat. Add marshmallow crème and peanut butter. Cool for about 5 minutes, while stirring occasionally. Beat until creamy and thick. Pour into prepared pan. Let set until completely cooled and firm. Cut into small pieces.






Holiday Breads Recipe 1 – Makes 3 dozen

INGREDIENTS: Baking cup liners

2 (15-oz.) packages nut bread mix 1 1/4 cups golden raisins

2 eggs, beaten

1 (30-oz.) can pumpkin pie filling Pumpkin pie spice

DIRECTIONS: Preheat oven to 400 degrees. Line muffin pan with baking cup liners.

Stir together bread mix and raisins in a large mixing bowl. Next add eggs and pumpkin pie filling. Stir just until moist

ingredients are incorporated into dry ingredients.

Fill muffin cups two thirds full with batter. Lightly sprinkle tops with pumpkin pie spice.

Bake for 15 minutes or until muffins are done. Remove from oven and cool.


Holiday Breads Recipe 2 – Makes 4 loaves

INGREDIENTS: 1 (16-oz.) package pound cake mix

3/4 cup plus 2 tablespoons eggnog, divided 1/2 teaspoon nutmeg

2 eggs, beaten 1 cup powdered sugar 4 small (3- x 6-inch) loaf pans

DIRECTIONS: Preheat oven to 350 degrees. Lightly grease 4 small (3- x 6-inch) loaf pans.

Mix together cake mix, 3/4 cup eggnog, nutmeg and eggs until ingredients are well incorporated. Evenly pour batter into loaf pans. Bake for 30 minutes or until loaf is cooked through. Test loaf by putting toothpick into center.

Remove bread from oven and let cool on countertops. While bread is cooling, mix together remaining 2 tablespoons eggnog with powdered sugar. Stir well to form icing. Drizzle eggnog icing over bread. Once bread has been iced, store in refrigerator until bread is served.

Tip: You can also freeze the loaves and then thaw and top with icing at later time.







Holiday Breads Recipe 3 – Makes 2 to 3 dozen

INGREDIENTS: 2 1/2 cups flour 1/2 tablespoon baking powder

1/4 teaspoon baking soda 1/2 teaspoon salt 3 tablespoons butter, softened

1/4 cup sour cream 3/4 cup orange juice 1/2 cup sugar

1/4 cup brown sugar 2 eggs, beaten 1 cup mini chocolate chips

DIRECTIONS: Preheat oven to 375 degrees. Lightly grease 2 mini muffin pans.

In a large mixing bowl, combine dry ingredients (flour, baking powder, baking soda and salt).

In a different mixing bowl combine butter, sour cream and orange juice. Gradually add both sugars and eggs and continue to blend.

Add wet ingredients into dry ingredients and stir until all is incorporated together. Gently fold in chocolate chips. Spoon dough into each muffin tin. Bake for 25 minutes or until toothpick inserted in center of muffin comes out clean.



Holiday Breads Recipe 4 – Makes 2 loaves

INGREDIENTS: 2 cups flour

1/2 tablespoon orange zest 1/2 tablespoon baking soda 1/2 tablespoon ground ginger 1 teaspoon cinnamon 1/2 teaspoon salt 1/2 teaspoon allspice

1/2 cup butter, softened 1/2 cup sugar 2 eggs, beaten 3/4 cup molasses 1/2 cup buttermilk 1/2 cup orange juice 2 small (3- x 6-inch) loaf pans

DIRECTIONS: Preheat oven to 350 degrees. Lightly grease two small (3- x 6-inch) loaf pans.

In a large mixing bowl, combine dry ingredients (flour, orange zest, baking soda, ginger, cinnamon, allspice and salt). Into a different mixing bowl, cream butter and sugar. Gradually add eggs and continue to blend until fluffy.

To the wet ingredients, beat in molasses, 1/2 of the flour mixture and the buttermilk until dry ingredients are moistened. Add remaining flour along with the orange juice and continue to stir until well blended.

Pour batter into loaf pans and bake for 30 minutes or until toothpick inserted in center comes out clean.








Holiday Breads Recipe 5 – Makes 2 dozen mini muffins INGREDIENTS: 1 (19-oz.) package of Apple Cinnamon Muffin Mix 1 cup water 1/2 cup dried cranberries

1/2 cup pecans, chopped 3/4 cup steel cut oats 1/4 cup brown sugar 1 1/2 tablespoons cinnamon

DIRECTIONS: Preheat oven to 400 degrees. Lightly grease two mini muffin pans.

Stir together bread mix and water in a large mixing bowl. Gently fold in cranberries and pecans. Set aside In a different mixing bowl, stir together oats, brown sugar and cinnamon. Set aside.

Spoon muffin batter into pan filling cups two thirds full. Sprinkle oat crumb topping mixture over batter.

Bake for about 18 minutes or until toothpick inserted in center comes out clean.






Holiday Bonus Recipe 1 – Makes 4 dozen

INGREDIENTS: 3/4 cup hazelnuts

2 1/2 sticks butter, softened 2/3 cups sugar 2 cups flour 1 cup blanched almonds, ground

1 teaspoon cinnamon Flour Seedless raspberry jam Powdered sugar Christmas tree cookie cutter Plastic drinking straw

DIRECTIONS: Spread hazelnuts onto rimmed baking sheet or jelly roll pan. Toast for about 10-15 minutes. Shake pan about every 3-4 minutes. Let hazelnuts cool completely.

Place hazelnuts into a clean dishcloth and fold up to completely enclose nuts in cloth. Rub cloth briskly and vigorously over nuts to remove as much of the skin as possible. Place skinned nuts into food processor and whiz until ground.(or chop finely with a knife)

Cream butter and sugar together in a bowl until mixture is light and fluffy. Using a spoon, stir in flour, almonds, hazelnuts and cinnamon to make a stiff dough. Wrap in plastic wrap and refrigerate for at least 1 hour.

Preheat oven to 350 degrees. Lightly grease cookie sheet.

Roll out dough 1/8 inch thick on a lightly flour surface. Cut out cookies with Christmas tree cookie cutter and place on cookie sheet.

Using plastic drinking straw, cut holes into each cookie. Bake cookies until golden brown or about 10-12 minutes. Allow cookies to cool.

Once cookies are cool, fill your holes with raspberry jam. Dust tree with powdered sugar.






Holiday Bonus Recipe 2 – Servings vary

INGREDIENTS: 1 1/2 cups dark molasses 1 cup brown sugar

2/3 cup cold water 1/3 cup shortening 7 cups flour 2 teaspoons baking soda 1 teaspoon salt 1 teaspoon allspice

1 teaspoon ground ginger 1 teaspoon ground cloves

1 teaspoon cinnamon 2 cups powdered sugar 2 to 3 tablespoons water Red food coloring Snowman shaped cookie cutter Cake decorating tube and tips

DIRECTIONS: Mix molasses, brown sugar and shortening together in a bowl. Slowly mix in remaining ingredients. Cover and refrigerate at least 2 hours.

Preheat oven to 350 degrees. Lightly grease cookie sheet.

Roll out dough onto a lightly floured surface to 1/4-inch thick. Cut out with snowman cookie cutter. Place about 2 inch on cookie sheet. Bake for about 10 to 13 minutes. Cool completely.

Mix together powdered sugar and water. Add just enough water to make frosting that is not too thick nor too thin and easily workable in decorator tube.

Using the writer’s tip, make small dots of white frosting all over the snowman’s body. Do all snowmen bodies at one time.

Take remaining frosting and add red food coloring. Stir well to blend in food coloring. Make dots on snowmen’s hats, pipe a frosting scarf and add eyes and buttons to head and body.

*The number of cookies this recipe makes will vary depending on how large your cookie cutter is.






Holiday Bonus Recipe 3 – Makes 4 dozen

INGREDIENTS: 4 (1-oz.) squares unsweetened chocolate 4 tablespoons butter

3 eggs 1 cup sugar

2 cups flour 2 teaspoons baking powder 1/8 teaspoon salt

1 cups walnuts, toasted and chopped Powdered sugar

DIRECTIONS: Melt chocolate and butter in a small saucepan.

Beat eggs and sugar in a large bowl till blended. Stir in chocolate to egg mixture until chocolate is incorporated. Slowly add flour, baking powder and salt. Continue to mix until all ingredients are well blended. Add nuts and gently stir until incorporated.

Form dough into a ball. Cut into 3 pieces. Wrap and chill until firm or for at least 1 hour.

Preheat oven to 350 degrees.

With floured hands, roll out each one piece of cookie dough into a 9 inch log. Repeat with remaining 2 pieces of dough. Place all 3 logs on cookie sheet about 3 inches apart.

Once logs are on cookie sheet, flatten with hands until logs are about 1 1/2 to 2 inches thick. Bake for 30 minutes.

Carefully remove logs from cookie sheet with a spatula to a cutting board. Cut each log diagonally into 1/2 inch slices. Sprinkle with powdered sugar if desired.

Arrange slices upright on cookie sheet. Bake an additional 20 minutes longer. Allow to cool.







Got Questions?

Need Help? Send a message to Customer Service at [email protected]

Visit our website at


for all of the details and any assistance you need.

http://www.savingdinner.com/





C1: Chocolate Peanut Butter Popcorn Balls

C2: Snowy Coconut Bars C3: Peppermint Fudge C4: Creamy Mints

C5: German Chocolate Fudge

CONDIMENTS

Smooth peanut butter (1/2 cup) [C1]

CANNED GOODS

Evaporated milk (2/3 cup) [C3] 1 (14-oz.) can sweetened condensed milk [C5]

SPICES Vanilla extract [C1,C4,C5] Peppermint extract [C3,C4]

DAIRY/DAIRY CASE Butter (3/4 cup plus 2 tablespoons plus additional for

pans) [C1,C2,C3,C5] Light cream cheese (3 ounces) [C4]

DRY GOODS White sugar (1 2/3 cup) [C3] Powdered sugar (1 pound plus 4 1/2 cups) [C2,C4]

Semi-sweet chocolate chips (3 1/2 cups) [C1,C3,C5] 3 (4-oz.) packages German sweet chocolate [C5] Shredded coconut (1 1/2 cups) [C2]

Peanuts, cashew or pecans (1 cup chopped) [C2] Pecans (1 cup chopped) (optional) [C5] Miniature marshmallows (2 cups) [C3]

1 (3.5 oz) bag microwave or stovetop popcorn [C1] 1 (12-oz.) box vanilla wafers [C2]

FREEZER 1 (6-oz.) can frozen orange juice concentrate [C2]

OTHER Green food coloring [C4] Waxed paper [C1,C4]








B1: Panettone B2: Julekake

B3: Chocolate Pumpkin Muffins B4: Chai Bread B5: Cranberry Oatmeal Muffins

CONDIMENTS Vegetable oil [B3]

Honey (2 tablespoons) [B5]

PRODUCE

Lemons (1 tablespoon zest) [B1]

CANNED GOODS

Pureed pumpkin (3/4 cup) [B3]

SPICES

Vanilla extract [B1,B3,B4] Ground cardamom [B2,B4] Ground cinnamon [B3,B4]

Ground nutmeg [B3] Ground cloves [B4]

DAIRY/DAIRY CASE

Eggs (7) [B1,B3,B4,B5] Butter (1 cup plus additional for pans) [B1,B2,B4,B5] Milk (1 1/3 cups) [B2,B4]

Buttermilk (1 cup) [B5] Plain Greek yogurt (1/2 cup) [B1]

DRY GOODS All-purpose flour (12 1/2 cups plus additional for

kneading) [B1,B2,B3,B4,B5]

White sugar (1 1/2 cups plus 2 tablespoons) [B1,B2,B3,B4]

Brown sugar (3/4 cup plus 2 tablespoons) [B1,B4,B5]

Powdered sugar (1 tablespoon) [B1] Baking powder [B3,B4,B5] Baking soda [B3,B5]

Oats (1 3/4 cup) [B5] 2 (0.25-oz.) packages active dry yeast [B1,B2] Semi-sweet chocolate chips (1 cup) [B3]

Dried currants or cranberries (1/4 cup) [B1] Dried cranberries (1 cup) [B5] Raisins (1/4 cup) [B1]

Mixed candied fruit (1 cup) [B2] Chai tea (1/2 cup prepared) [B4]

OTHER

Toothpicks [B1,B3,B4,B5] Muffin tin liners [B3,B5]








Chocolate Peanut Butter Popcorn Balls Snowy Coconut Bars Peppermint Fudge

Creamy Mints German Chocolate Fudge


Panettone Julekake

Chocolate Pumpkin Muffins Chai Bread

Cranberry Oatmeal Muffins




Holiday Candies Recipe 1 – Makes 8 popcorn balls

INGREDIENTS: 1 (3.5-oz) bag microwave or stovetop popcorn 1 cup semi-sweet chocolate chips

1/4 cup butter

1/2 cup smooth peanut butter 1 tablespoon vanilla extract

Waxed paper

DIRECTIONS: Lightly grease an 8- or 9-inch square baking pan with butter.

Pop bag of popcorn according to package directions.

Meanwhile, in a large saucepan, melt chocolate and butter. Stir in peanut butter and vanilla until smooth.

Toss popcorn in chocolate mixture, then gently form into 8 even balls. Allow to cool completely on waxed paper.



Holiday Candies Recipe 2 – Makes 12 bars

INGREDIENTS: 1 (6-oz.) can frozen orange juice concentrate, thawed 1 (12-oz.) box vanilla wafers, crushed 1 (1-lb.) bag powdered sugar

1/2 cup butter, melted 1 cup chopped peanuts, cashews or pecans 1 1/2 cups shredded coconut, divided

DIRECTIONS: In a large bowl, combine orange juice, vanilla wafers, powdered sugar, butter, nuts and 1 cup shredded coconut.

Sprinkle 1/4 cup shredded coconut on bottom of 9- x13-inch baking pan, then spread mixture into pan, gently pressing evenly over coconut. Sprinkle top of mixture with remaining 1/4 cup shredded coconut. Refrigerate, then cut into 12 even bars.







Holiday Candies Recipe 3 – Makes 32 pieces

INGREDIENTS: 2/3 cup evaporated milk 1 2/3 cups white sugar

2 tablespoons butter 1/2 teaspoon salt

2 cups miniature marshmallows 1 1/2 cups semi-sweet chocolate chips 1/2 teaspoon peppermint extract

1/2 teaspoon vanilla extract Butter for pan

DIRECTIONS: Butter an 8- x8-inch baking pan.

In a medium saucepan, stir together evaporated milk, sugar, butter and salt, then bring to a boil. Boil for 5 minutes,

stirring constantly. Remove from heat and stir in remaining ingredients until well mixed. Pour into prepared pan and score into 32 even pieces with a knife. Refrigerate 6 to 8 hours or until set. Cut into squares along score marks.


Holiday Candies Recipe 4 – Makes 7 dozen mints

INGREDIENTS: 1 (3-oz) package light cream cheese 2 drops green food coloring 1/8 teaspoon vanilla extract

1/4 teaspoon peppermint extract 4 1/2 cups powdered sugar Waxed paper

DIRECTIONS: In a mixing bowl, combine cream cheese, food coloring, vanilla and peppermint. Mix with an electric or hand-held mixer on low speed until creamy, about 30 seconds. Gradually add 4 1/4 cups powdered sugar and mix until mixture is stiff.

Roll mixture into 1-inch balls, then roll in remaining 1/4 cup powdered sugar. Place mints on waxed paper, then gently flatten with thumb to 1/4-inch thickness. Refrigerate.







Holiday Candies Recipe 5 – Makes 32 pieces

INGREDIENTS: 3 (4-oz.) packages German sweet chocolate, broken into

pieces

1 cup semi-sweet chocolate chips 1 (14-oz.) can sweetened condensed milk

1 cup chopped pecans (optional) 2 teaspoons vanilla extract

1/4 teaspoon salt Butter for pan

DIRECTIONS: Butter an 8- x 8-inch baking pan.

In a medium saucepan, melt chocolates until smooth. Add milk, pecans, vanilla and salt, stirring to blend. Pour into prepared pan and score into 32 even pieces with a knife. Refrigerate 6 to 8 hours or until firm. Cut into squares along score marks.






Holiday Breads Recipe 1 – Serves 12 INGREDIENTS: 1 (0.25-oz.) package active dry yeast 1 cup warm water 2 tablespoons brown sugar

2 tablespoons white sugar 2 eggs, lightly beaten 1/2 cup plain Greek yogurt 2 teaspoons vanilla extract 1 tablespoon lemon zest

1/4 teaspoon salt 4 cups all-purpose flour plus more for

kneading 1/4 cup dried currants (can substitute dried

cranberries) 1/4 cup raisins 1 tablespoon powdered sugar Butter for pan Toothpicks

DIRECTIONS:

In a medium bowl, combine yeast, water and sugars. Cover and let stand until yeast foams, about 10 minutes.

Fold in eggs, yogurt, vanilla extract, lemon zest and salt. Gently whisk in flour, 1 cup at a time, until dough ball forms. Turn dough out onto lightly floured surface and knead 10 minutes, adding flour as necessary until dough is elastic but not sticky. Cover and let dough rise in a warm place until doubled, about 1 hour.

Meanwhile, in a medium bowl, toss currants and raisins with powdered sugar.

Preheat oven to 350 degrees. Lightly grease an 8-inch cake pan with butter.

Punch down dough and knead in sugared dried fruit. Form dough into a ball and place in prepared pan. Cover with a dish towel and let rise another 30 minutes.

Remove dish towel and bake 45 minutes or until toothpick inserted in center comes out clean. Allow to cool on a wire rack,

then slice into 12 equal wedges.


Holiday Breads Recipe 2 – Makes 1 loaf

INGREDIENTS: 1/4 cup butter 1 cup milk 1/4 cup water 4 cups all-purpose flour, divided

1 (0.25-oz) package active dry yeast

1/4 cup white sugar 1 teaspoons salt 1/4 teaspoon ground cardamom 1 cup mixed candied, dried fruit

Butter for pans

DIRECTIONS: Grease loaf pan with butter.

In a medium saucepan, melt butter. Whisk in milk and water.

In a large bowl, stir together 2 cups flour, yeast, sugar, salt and cardamom. Beat in butter mixture on medium speed, about 2 minutes. Stir in candied fruit.

Knead in remaining 2 cups flour until dough is elastic but not sticky, about 8 minutes. Shape dough into a ball, then cover and allow to rise in a warm place until doubled, about 1 hour.

Punch down dough, then form into a loaf. Place dough into prepared loaf pan. Cover and allow to rise a second time until

doubled, about 45 minutes.

Preheat oven to 350 degrees. Bake 25 to 30 minutes or until golden on top.








INGREDIENTS: 3/4 cup sugar 1 teaspoon vanilla extract

1/4 cup vegetable oil 2 eggs 3/4 cup canned pureed pumpkin 1/4 cup water 1 1/2 cups all-purpose flour

3/4 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt

1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 cup semi-sweet chocolate chips Muffin tin liners Toothpicks

DIRECTIONS:

Preheat oven to 400 degrees. Line muffin tin with muffin liners.

In a large bowl, stir together sugar, vanilla, oil, eggs, pumpkin and water. Carefully stir in flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir in chocolate chips.

Fill muffin cups 2/3 full with batter, then bake 20 minutes, or until toothpick inserted in center comes out clean.


Holiday Breads Recipe 4 – Makes 1 loaf

INGREDIENTS: 1/2 cup white sugar 1/4 cup brown sugar 1/2 cup butter, softened 1/2 cup prepared Chai tea 1/3 cup milk 1 tablespoon vanilla extract 2 eggs

2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon ground cardamom 1/2 teaspoon salt 1/4 teaspoon ground cinnamon 1/8 teaspoon ground cloves Toothpicks

DIRECTIONS: Preheat oven to 400 degrees. Grease bottom of loaf pan with butter.

In a large bowl, cream together white sugar, brown sugar and butter. Carefully beat in tea, milk, vanilla and eggs. Stir in remaining ingredients (flour through ground cloves) until well mixed. Pour into pan.

Bake 1 hour, or until toothpick inserted in center comes out clean.








INGREDIENTS: 1 3/4 cups oats 1 cup all-purpose flour

1/2 cup brown sugar 2 tablespoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt

1/4 cup butter, softened 1 cup buttermilk 2 tablespoons honey

1 egg 1 cup dried cranberries Muffin tin liners Toothpicks

DIRECTIONS: Preheat oven to 350 degrees. Line muffin tin with liners.

In a large bowl, combine oats, flour, sugar, baking powder, baking soda and salt.

In a small bowl, whisk together butter, buttermilk, honey and egg. Add cranberries, tossing to coat. Fold cranberry mixture into dry ingredients.

Fill muffin cups 2/3 full with batter, then bake 20 minutes, or until toothpick inserted in center comes out clean.






Got Questions?

Need Help? Send a message to Customer Service at [email protected]







SAVING DINNER with

Holiday Treats Volume 3




Holiday Candies Shopping List Ingredients needed to make the 5 recipes for yummy holiday candies


Classic Peanut Brittle Irish Cream Fudge Cinnamon Sugar Holiday Popcorn Peppermint Divinity Walnut Christmas Toffee

SHOPPING LIST:

CONDIMENTS Light corn syrup (1 cup plus 1 tablespoon) [C1,C4,C5] Irish cream liqueur (1 1/4 cups) [C2]

SPICES Sea salt [C3,C4] Ground cinnamon [C3] Vanilla extract [C3] Peppermint extract [C4]

DAIRY/DAIRY CASE Butter, unsalted (1 1/4 cups plus 1/3 cup plus 2

tablespoons) [C2,C3,C5] Eggs (2) [C4]

DRY GOODS Sugar (4 2/3 cups) [C1,C3,C4,C5] Powdered sugar (3 cups) [C2] Baking soda [C1] Spanish peanuts, raw (1 cup) [C1] Walnuts (1 1/2 cups chopped) [C5] Nuts of your choice (1 1/2 cups chopped) [C2] Chocolate chips (6 ounces) [C5] Semi-sweet chocolate chips (4 cups) [C2] White chocolate chips (1 1/2 cups) [C2] Popcorn, un-popped (1 cup) [C3]

OTHER Aluminum foil wrap [C1] Plastic wrap [C2] Waxed paper [C4,C5]







Holiday Breads Shopping List Ingredients needed to make the 5 recipes for yummy holiday breads


Quick Cran-Pumpkin Bread Cinnamon Date Bread Cinnamon Pecans Rolls Gingerbread Muffins Red Velvet Cupcakes

SHOPPING LIST:

CONDIMENTS Olive oil [B1,B4] White vinegar [B5] Molasses (1/4 cup) [B4]

PRODUCE Lemons (1 1/2 tablespoons juice) [B3]

CANNED GOODS Applesauce, unsweetened (1/4 cup) [B4] Pumpkin puree (not pie filling!) (1 cup) [B1]

DAIRY/DAIRY CASE Butter, unsalted (1 3/4 cups plus 2 tablespoons) [B2,B3,B5] Eggs (8) [B1,B2,B3,B4,B5] Whole milk (1/2 cup) [B3] Buttermilk (1 cup) [B5]

DRY GOODS Flour (13 1/4 cups) [B1,B2,B3,B4,B5] Baking soda [B1,B2,B4,B5] Active dry yeast [B3] Sugar (4 1/2 cups plus sprinkles) [B1,B3,B4,B5] Powdered sugar (1 cup) [B3] Brown sugar (1 cup) [B3] Light brown sugar (1/2 cup) [B2] Cocoa powder, unsweetened (1/3 cup) [B5] Pitted dates (1 1/2 cups chopped) [B2] Dried cranberries (1 cup chopped) [B1] Walnuts (1 cup chopped) [B2] Pecans (2 cups chopped) [B3]

SPICES Sea salt [B1,B2,B3,B4,B5] Pumpkin pie spice [B1] Ground cinnamon [B3,B4] Ground cloves [B4] Ground ginger [B4] Ground nutmeg [B4] Vanilla extract [B5] Red food coloring [B5]

OTHER Wooden toothpicks [B2] Parchment paper [B3] Paper muffin liners (optional) [B5]







Saving the Holidays with Holiday Treats Candies, Breads and Cookies


Classic Peanut Brittle Irish Cream Fudge

Cinnamon Sugar Holiday Popcorn Peppermint Divinity

Walnut Christmas Toffee


Quick Cran-Pumpkin Bread Cinnamon Date Bread Cinnamon Pecans Rolls Gingerbread Muffins Red Velvet Cupcakes

BONUS: Holiday Cookies Madeleines

Florentine Cookies Holiday Rugelach




Classic Peanut Brittle Holiday Candies Recipe 1

INGREDIENTS: 1 cup sugar 1/2 cup light corn syrup

1/2 cup water 1 cup raw Spanish peanuts 1 teaspoon baking soda

COOKING INSTRUCTIONS: Lay out several sheets of foil to spoon the hot peanut brittle onto. In a large saucepan, combine sugar, syrup and water over medium-high heat, stirring regularly, until mixture reaches the hard ball consistency (250 to 265 degrees) or until a small amount of syrup dropped into cold water forms a rigid ball. Add raw peanuts. When mixture starts to turn a light, clear brown (as if it's starting to burn), remove from heat. Add baking soda and stir (mixture will foam). Spoon bite-sized pieces onto unbuttered foil wrap, stirring constantly between each couple of pieces. Mixture can also be poured onto foil as one big piece and broken into smaller pieces once cooled.


Irish Cream Fudge Holiday Candies Recipe 2

INGREDIENTS: 4 cups semi-sweet chocolate chips, divided 1 1/2 cups white chocolate chips, divided 6 tablespoons unsalted butter, divided

3 cups powdered sugar 1 1/4 cups Irish cream liqueur, divided 1 1/2 cups chopped nuts, your choice

DIRECTIONS: Butter an 8- x 8-inch pan. In the top half of a double boiler, melt the 3 cups of semisweet chocolate chips, 1 cup of white chocolate chips and 1/4 cup of butter until soft enough to stir. Stir in powdered sugar and 1 cup of the liqueur until mixture is smooth. Stir in nuts. Place mixture in prepared pan and lay a sheet of plastic wrap over the top; press and smooth top down. In the top half of a double boiler, melt remaining chocolates until soft. Remove from heat and, using a fork, beat in the butter and liqueur until smooth. Spread mixture over the cooled fudge. If a smooth top is important, place plastic wrap over the top. Refrigerate until firm, 1 to 2 hours at least. This fudge can be easily frozen.







Cinnamon Sugar Holiday Popcorn Holiday Candies Recipe 3

INGREDIENTS: 1 cup un-popped popcorn 1/3 cup unsalted butter 2/3 cup sugar

2 teaspoons ground cinnamon 1/2 teaspoon sea salt 1/2 teaspoon vanilla extract

DIRECTIONS: Preheat oven to 250 degrees. Pop the popcorn (air-popped is best) and place it in a large bowl; set aside. Melt the butter in a small saucepan over medium heat. Stir in sugar, cinnamon, salt and vanilla; cook until thick and bubbly then pour over the popcorn; stir until popcorn is evenly coated. Spread the mixture in a large roasting pan and bake for 10 minutes. Turn oven heat off and allow the popcorn to stay in the oven for 20 minutes. Remove from oven and cool completely before serving.


Peppermint Divinity Holiday Candies Recipe 4

INGREDIENTS: 2 cups sugar 1/2 cup light corn syrup 1/2 cup hot water

1/4 teaspoon sea salt 2 egg whites 1 teaspoon peppermint extract

DIRECTIONS: In a heavy, 2-quart saucepan, combine sugar, corn syrup, hot water and salt. Cook and stir until sugar dissolves and the mixture comes to a boil. Cook to the hard ball stage (250 degrees) without stirring. Using a pastry brush dipped in water, frequently wipe crystals that form on the sides of the pan. Remove from heat. Just as the syrup is reaching the desired temperature, begin whipping the egg whites: In a large glass or stainless steel mixing bowl, beat egg whites until stiff peaks form. Pour hot syrup in a thin stream over the beaten egg whites, beating constantly with the electric mixer at medium speed. Increase mixer speed to high and continue to beat egg whites for about 5 minutes. Add peppermint extract and continue to beat until mixture becomes stiff and begins to lose its gloss. If it is too stiff, add a few drops of hot water. Immediately drop by the teaspoon onto waxed paper. For a decorative flair, twirl the top with the spoon when dropping. Let stand until set then store in an airtight container at room temperature.







Walnut Christmas Toffee Holiday Candies Recipe 5

INGREDIENTS: 1 cup unsalted butter 1 cup sugar 1 tablespoon light corn syrup

3 tablespoons water 1 1/2 cups chopped walnuts, divided 6 ounces chocolate chips

DIRECTIONS: Butter a 9-inch square baking dish and set aside. Melt the butter in a large saucepan over medium heat. Stir in sugar and corn syrup until smooth; add the water and stir. Cook mixture until a candy thermometer reads 290 degrees then stir in 1 cup of chopped walnuts and cook for 3 more minutes, stirring constantly. Pour mixture into prepared dish and allow it to cool. Remove from the pan and place on waxed paper. Melt the chocolate chips in a metal bowl over a pan of simmering water, stirring frequently until smooth. Spread half of the melted chocolate on one side of the toffee slab and sprinkle with half of the remaining chopped walnuts. Allow mixture to cool until set then repeat with the other side. Break into bite-sized pieces when set.






Quick Cran-Pumpkin Bread Holiday Breads Recipe 1

INGREDIENTS: 2 eggs, slightly beaten 2 cups sugar 1/2 cup olive oil 1 cup pumpkin puree, not pie filling!

2 1/4 cups flour 1 tablespoon pumpkin pie spice 1 teaspoon baking soda 1/2 teaspoon sea salt 1 cup chopped dried cranberries

DIRECTIONS: Preheat oven to 350 degrees. In a medium bowl, combine eggs, sugar, oil and pumpkin; blend well. In a large bowl, combine flour, pumpkin pie spice, baking soda and salt; make a well in the center of the dry ingredients and add the pumpkin mixture. Stir in the cranberries. Spoon the batter into 2 greased and floured loaf pans and bake for 1 hour or until done. Cool in loaf pans then cut and serve.


Cinnamon Date Bread Holiday Breads Recipe 2

INGREDIENTS: 1 1/2 cups boiling water 1 1/2 cups chopped pitted dates 1/2 cup light brown sugar 2 tablespoons unsalted butter 1 egg

2 1/2 cups flour 1 teaspoon baking soda 1/2 teaspoon sea salt 1 cup chopped walnuts Wooden toothpicks

DIRECTIONS: Preheat oven to 350 degrees. Bring water to boil in a small saucepan; stir in dates then remove from heat and cool until lukewarm. Place brown sugar and butter in a mixer bowl; cream until well blended. Add egg and beat until smooth the blend in date/water mixture. In another bowl, combine flour, baking soda and salt; blend thoroughly then add wet ingredients, stirring just until blended (do not over mix—batter should be lumpy). Fold in chopped walnuts. Pour batter into a greased loaf pan or 3 mini-loaf pans. Bake until a toothpick inserted in the center comes out clean (60 to 75 minutes for a large loaf and 45 to 60 minutes for mini-loaves. Remove from oven and cool in pan(s) for 15 minutes. Remove from pan(s) and cool on a wire rack.








Cinnamon Pecan Rolls Holiday Breads Recipe 3

INGREDIENTS: 1/2 cup whole milk 1/2 cup sugar 1 teaspoon sea salt 1 1/4 cups unsalted butter, softened, divided, 1/2 cup

melted 2 tablespoons active dry yeast 1/2 cup warm water, 110 degrees

2 eggs, lightly beaten 4 to 5 cups flour 1 cup brown sugar 1 tablespoon ground cinnamon 2 cups chopped pecans 1 cup powdered sugar, sifted 1 1/2 tablespoons lemon juice

DIRECTIONS: In a small saucepan, scald the milk. In a small bowl, place sugar, salt and the 1/2 cup of softened butter; pour hot milk on top; cool to lukewarm. In the bowl of an electric mixer, dissolve yeast in warm water; let sit for 5 minutes or until bubbly then add milk mixture; blend well then whisk in the eggs. Fit your mixer with a dough hook and add the flour, 1 cup at a time, mixing until smooth. Add enough flour to make a soft dough then knead, adding small amounts of flour as necessary until the dough is smooth and elastic but not sticky. Place dough in a greased bowl, cover and let rise until doubled, about 45 minutes. Punch down. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Roll dough into a rectangle about 15 x 22 inches. In a small bowl, combine 1/2 cup melted butter and brown sugar. Using a spatula, spread this mixture over the top of the dough and up to 1/2 inch from the edges. Sprinkle cinnamon evenly over the sugar and butter then spread with a layer of chopped pecans. Roll the dough up lengthwise, to make a log, and pinch the edges to seal. Slice dough evenly into 12 pieces. Place each piece, cut side down, on baking sheets, 1 inch apart, cover with parchment paper allow rolls to rise for 15 minutes. Bake rolls until lightly browned on top (about 30 minutes). Remove from oven and prepare frosting: Beat together remaining 1/4 cup softened butter, powdered sugar and lemon juice until fluffy. Using a spatula, smear the icing on top of the warm rolls.


Gingerbread Muffins Holiday Breads Recipe 4

INGREDIENTS: 1 egg 1/4 cup unsweetened applesauce 3 tablespoons olive oil 1/4 cup molasses 1/2 cup sugar, plus garnish 1 1/2 cups flour

1 teaspoon baking soda 1/2 teaspoon sea salt 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/2 cup boiling water

DIRECTIONS: Preheat oven to 350 degrees. Grease 12 muffin cups/tins. In a medium bowl, beat together the egg, applesauce, oil, molasses and 1/2 cup of sugar. Combine dry ingredients in a medium bowl and add to egg mixture. Stir in the boiling water, blending well. Fill the muffin cups two-thirds full then lightly sprinkle with additional sugar. Bake for 20 to 25 minutes or until done.








Red Velvet Cupcakes Holiday Breads Recipe 5

INGREDIENTS: 1/2 cup unsalted butter, softened 1 1/2 cups sugar 2 eggs 1 cup buttermilk 2 tablespoons red food coloring

1 teaspoon vanilla extract 1/2 tablespoon baking soda 1 tablespoon white vinegar 2 cups flour 1/3 cup unsweetened cocoa powder 1 teaspoon sea salt

DIRECTIONS: Preheat oven to 350 degrees. Grease two 12-cup muffin pans or line with 20 paper baking cups. In a large bowl, using an electric mixer, beat together the butter and sugar until light and fluffy. Add the eggs, buttermilk, red food coloring and vanilla. Scrape the bowl well with a spatula. Stir in baking soda and vinegar. In a medium bowl, combine flour, cocoa powder and salt; stir mixture into the batter just until blended. Evenly spoon the batter into the prepared muffin cups; bake for 20 to 25 minutes or until tops spring back when lightly pressed. Cool in the pan set over a wire rack. When cool, arrange cupcakes on a serving platter and frost with desired frosting.






Madeleines Holiday Bonus Recipe 1

INGREDIENTS: 2 eggs 1/2 teaspoon vanilla extract 1/2 teaspoon lemon zest 1 cup powdered sugar

3/4 cup flour 1/4 teaspoon baking powder 1/2 cup unsalted butter, melted and cooled Powdered sugar, sifted OR semi-sweet

chocolate chips, melted

DIRECTIONS: Preheat oven to 375 degrees. Grease and flour twenty-four (3-inch) Madeleine molds. In a medium bowl, using an electric mixer, beat eggs, vanilla and lemon zest on high speed for 5 minutes. Gradually beat in powdered sugar for 5 to 7 minutes or until thick and satiny. In a medium bowl, sift together flour and baking powder. Sift one-fourth of the flour mixture over the egg mixture then gently fold in. Fold in remaining flour by fourths then fold in the melted and cooled butter. Spoon the batter into the prepared molds, filling 3/4 full. Bake for 10 to 12 minutes or until the edges are golden and the tops spring back. Cool in the molds for 1 minute then loosen the cookies with a knife and invert them onto a wire rack to cool. Sift powdered sugar over the tops or melt semi-sweet chocolate chips and dip the tips of the cookies in the chocolate. Store them in an airtight container.


Florentine Cookies Holiday Bonus Recipe 2

INGREDIENTS: 1/2 cup sugar 1/3 cup heavy cream 1/3 cup raw honey 6 tablespoons unsalted butter, divided

1/2 cup ground candied orange peel 6 ounces blanched sliced almonds 3 tablespoons flour Milk 8 ounces semi-sweet chocolate

DIRECTIONS: Preheat oven to 400 degrees. In a medium saucepan, combine sugar, cream, honey and 1/4 cup of the butter; boil until a firm ball is formed or until a candy thermometer registers 240 degrees. Stir in candied orange peel, almonds and flour. Drop small teaspoons of this batter on well-greased cookie sheets, leaving at least 2 inches between cookies. Flatten each cookie with a fork dipped in milk then bake for 8 to 10 minutes or until cookies are golden. Meanwhile, melt chocolate with remaining 2 tablespoons of butter. Immediately upon removing from oven, shape each cookie with a greased round cutter. When firm, remove from baking sheets and cool. Thinly coat the back of each cookie with melted chocolate and butter mixture and refrigerate briefly to set up.







Holiday Rugelach Holiday Bonus Recipe 3

INGREDIENTS: 1 cup unsalted butter 1 (8-oz.) package cream cheese 2 cups flour 1/4 teaspoon sea salt

1/3 cup sour cream 1/2 cup sugar 1 tablespoon ground cinnamon 1 cup finely chopped walnuts 1/2 cup finely chopped raisins

DIRECTIONS: Cut cold butter and cream cheese into small pieces. In a food processor, pulse flour, salt, butter, cream cheese and sour cream until crumbly; shape mixture into 4 equal disks. Wrap each disk in plastic wrap and chill for 2 hours. Roll each disk into a 9-inch round, keeping the other disks chilled until ready to roll them. In a small bowl, combine sugar, cinnamon, walnuts and raisins. Sprinkle each disk with sugar/nut mixture then press lightly into the dough. With a chef’s knife or pizza cutter, cut each round into 12 wedges. Roll wedges from wide to narrow, you will end up with point on outside of cookie. Place on ungreased baking sheets and chill rugelach for 20 minutes before baking. Preheat oven to 350 degrees. Bake chilled rugelach in the center rack of your oven for 22 minutes or until lightly golden. Cool on wire racks. Store in airtight containers.






Got Questions?

Need Help? Send a message to Customer

Service at [email protected]







www.SavingDinner.com Holiday Treats – Volume 4

SAVING DINNER with

Holiday Treats Volume 4


www.SavingDinner.com Holiday Treats – Volume 4 — Page 2 of 9

Saving the Holidays with Holiday Treats

Recipe 1: White-Chocolate Praline Truffles

Recipe 2: Chocolate-Almond Ginger Bark

Recipe 3: Quick Salted Caramels

Recipe 4: Mom's Almond Joys

Recipe 5: Cranberry Christmas Jelly Candies

Recipe 6: Rosemary Orange Pound Cake

Recipe 7: Cherry Cordial Muffins

Recipe 8: Maple Pecan Scones

Recipe 9: Very Banana Bread

Recipe 10: Honey Cherry Pound Cake



Holiday Treats Shopping List SHOPPING LIST:

CONDIMENTS Honey [R6] [R10] Light corn syrup [R3] Maple syrup [R8] Vegetable oil [R7] Dark rum [R7]

PRODUCE Orange zest [R6] Orange juice [R6] Cranberry juice [R5] Lime juice [R5] Lemon zest [R10] Bananas (overripe) [R9] Fresh rosemary [R6] Dark sweet cherries [R7]

DAIRY/DAIRY CASE Eggs [R6] [R7] [R8] [R9] [R10] Butter [R1] [R3] [R6] [R8] [R9] [R10] Sour cream [R7] Heavy whipping cream [R1] [R8] Whole milk [R7]

CANNED GOODS Sweetened condensed milk [R3] [R4]

DRY GOODS Flour [R7] [R8] [R9] [R10] Cake flour [R6] Sugar [R5] [R6] [R7] [R8] Brown sugar [R3] [R9] Powdered sugar [R1] [R4] [R6] [R8] Cocoa powder [R7] Baking powder [R6] [R7] [R8] [R10] Baking soda [R7] [R9] Rolled oats [R8] Semi-sweet chocolate chips [R2] [R4] [R7] White chocolate [R1] Dark chocolate [R2] Pecans [R1] [R8] Almonds [R2]

SPICES Sea salt [R1] [R4] [R7] [R8] [R9] [R10] Flaked sea salt [R3] Vanilla extract [R3] [R4] [R8] [R9] [R10] Almond extract [R7] Nutmeg [R9] Cinnamon [R9]



White-Chocolate Praline Truffles Recipe 1

INGREDIENTS: 8 ounces white chocolate, (chopped and divided) 5 tablespoons butter, (cubed) 4 tablespoons heavy whipping cream

pinch of sea salt 1/4 cup pecans, (toasted and chopped) 1/2 cup powdered sugar, (for rolling truffles in)

DIRECTIONS: Melt 6 ounces white chocolate, cream, butter, and salt in a double boiler. Once melted remove from the heat and stir in the remaining 2 ounces of white chocolate until melted. Add in the chopped and toasted pecans. Refrigerate this mixture until firm enough to scoop, a couple of hours.

Using a teaspoon scoop chilled mixture into 1” balls. Roll them in powdered sugar. Store in an airtight container in the refrigerator until 30 minutes before time to serve.


Chocolate-Almond Ginger Bark Recipe 2

INGREDIENTS: 1 1/2 cups semi-sweet chocolate chips 1/2 cup dark chocolate, (chopped)

1/2 cup whole almonds, (toasted) 1/4 cup candied ginger, (chopped

DIRECTIONS: Melt all chocolate in a double boiler, until just melted. Stir in the almonds and candied ginger. Pour out onto a sheet pan lined with parchment paper. Let cool completely. Break into pieces and serve.


Quick Salted Caramels Recipe 3

INGREDIENTS: 1 small can sweetened condensed milk 2 cups brown sugar 1 cup light corn syrup

1/2 lb. butter 1 teaspoon vanilla extract flaked sea salt, (for sprinkling over the top)

DIRECTIONS: Grease a 9x13 inch pan, set aside.

Melt brown sugar, sweetened condensed milk, corn syrup, and butter together in a medium saucepan. Stirring constantly, cook over low to medium heat until soft to medium ball stage is reached. Remove from heat and add in vanilla. Pour into greased pan. Sprinkle a light layer of sea salt over the top.

Let caramel cool completely. Cut into squares and serve.




Mom’s Almonds Joys Recipe 4

INGREDIENTS: 7 ounce can sweetened condensed milk 1 cup powdered sugar 1 tablespoon vanilla pinch of salt

2 1/2 cups unsweetened flaked coconut 12 ounce bag whole almonds, (toasted) 1 1/2 bags semi-sweet chocolate chips, (12 ounce bags)

DIRECTIONS: Mix together coconut, powdered sugar, vanilla, salt and sweetened condensed milk. Form into 11/2 inch balls and place on parchment lined sheet pans. Press one toasted almond into the top of each ball long ways.

Melt chocolate chips in a double boiler. Dip each ball in melted chocolate until coated. Shake off any excess chocolate and return to lined sheet pan. Once chocolate completely sets serve on a decorative platter.


Cranberry Christmas Jelly Candies Recipe 5

INGREDIENTS: 5 envelopes unflavored gelatin, (1/4 ounce each) 1/2 cup granulated sugar

2 cups 100% cranberry juice 2 tablespoons lime juice, (fresh squeezed)

DIRECTIONS: In medium saucepan mix together gelatin and sugar. Add in cranberry juice. Wait 5 minutes. Bring to a boil and reduce the heat, continue to cook, all the while stirring, until the gelatin completely dissolves. Add in lime juice and remove from heat.

Pour mixture onto a parchment lined sheet pan. Refrigerate until firm.

Cut into squares or use small decorative cookie cutters. Chill until ready to serve.




Rosemary Orange Pound Cake Recipe 6

INGREDIENTS: 1 cup butter, (room temperature) 1 cup granulated sugar 1/4 cup honey 5 eggs, (room temperature) 2 cups cake flour

1 teaspoon baking powder 1 tablespoon fresh rosemary, (chopped) 1 1/4 teaspoon orange zest 1 1/2 teaspoons orange juice, (fresh) powdered sugar, (for dusting)


Grease and flour two loaf pans. Set aside.

Cream together butter and sugar until light and fluffy. Beat in honey. Add eggs, one at a time, scraping bowl and mixing well after each addition. In a separate bowl mix together flour and baking powder. Gradually add the flour mixture to the sugar mixture, beating on low speed just until blended. Fold in rosemary, orange juice and zest until just mixed.

Bake for 45 minutes or until cake is baked thru. Cool on wire racks. Dust with powdered sugar. Slice and serve.


Cherry Cordial Muffins Recipe 7

INGREDIENTS: 2 1/3 cups all-purpose flour 1 1/4 cups granulated sugar 1/3 cup cocoa powder 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup sour cream

1/2 cup whole milk 1/3 cup vegetable oil 2 eggs, (beaten) 1 teaspoon almond extract 1 tablespoon dark rum 1 1/2 cups dark sweet cherries, (pitted and chopped) 1 cup semisweet chips

DIRECTIONS: Preheat an oven to 400 degrees. Grease or line 2 12-cup muffin pans.

Mix together flour, sugar, cocoa powder, baking powder, baking soda, and salt in a mixing bowl. Set aside.

In a separate bowl mix together the sour cream, milk, vegetable oil, eggs, rum and almond extract until smooth. Add the sour cream mixture into the middle of the flour mixture until just combined. Fold in the cherries and chocolate chips, do not over mix.

Scoop into prepared muffin cups, filling half full. Bake for 20 to 25 minutes, or until done. Remove from oven and let cool. Un-pan and store in airtight container at room temperature.




Maple Pecan Scones Recipe 8

INGREDIENTS: 1 cup old fashioned oats 1 1/2 cups all-purpose flour 2 tablespoons granulated sugar 1/2 teaspoon salt 1 tablespoon baking powder 2 tablespoons pure maple syrup 2 1/2 tablespoons butter, (chilled and cubed)

1 egg 1/2 cup heavy cream 1/2 teaspoon vanilla 2/3 cup pecans, (chopped) Glaze- 1 1/2 cups powdered sugar 1/4 cup pure maple syrup


In a mixer, mix flour, oats, sugar, salt and baking powder. Add maple syrup and butter until butter is in small chunks throughout mixture. Set aside.

In a separate small bowl, beat the egg with the cream and vanilla. Mix the egg mixture into the flour mixture until incorporated. Stir in pecans until just mixed.

Turn out dough onto a floured surface. Roll out to a 10 inch circle and cut into 8 wedges. Place wedges on parchment lined sheet pan 2 inches apart. Top with a pecan half and bake for 13 to 15 minutes, or until light brown.Remove scones from oven and let cool. Mix glaze ingredients until smooth. Drizzle scones with glaze and let set before serving.


Very Banana Bread Recipe 9

INGREDIENTS: 2 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon nutmeg 1 teaspoon cinnamon

1/2 cup butter, (room temperature) 3/4 cup brown sugar 2 eggs, (slightly beaten) 1 teaspoon vanilla 2 1/3 cups overripe bananas, (mashed)

DIRECTIONS: Preheat oven to 350 degrees. Grease a loaf pan.

In a large mixing bowl mix together flour, baking soda, nutmeg, cinnamon and salt. Set aside. In a separate bowl, cream together butter and brown sugar until light and fluffy. Stir in eggs and mashed bananas, mix well. Stir banana mixture into flour mixture until just incorporated. Pour batter into greased loaf pan.

Bake for 1 hour, or until baked thru . Let bread cool on wire rack. Slice and serve.




Honey Cherry Pound Cake Recipe 10

INGREDIENTS: 1 cup dried cherries, (chopped) 3 cups all-purpose flour 3 teaspoons baking powder 1/2 teaspoon salt 1/2 lb. butter, (room temperature)

1 cup honey 4 eggs, (beaten) 1 teaspoon vanilla 1 teaspoon lemon zest 3/4 cup walnuts, (chopped)

DIRECTIONS: Preheat oven to 300 degrees. Grease and flour a loaf pan.

Mix together flour, baking powder and salt. Cream butter and honey until light and fluffy. Add in eggs, one at a time. Beat thoroughly, scrape down bowl. Add dry ingredients until incorporated. Add vanilla, lemon zest, dried chopped cherries and nuts and mix well. Pour into greased loaf pan. Bake 1 1/2-2 hours, until done. Remove from oven and cool on wire rack. Slice and serve.




Got Questions?

Need Help? Send a message to Customer

Service at [email protected].




copyright © leanne ely all rights reserved. may be copied ......if you’d like to share, please...

Documents