Cherished Christmas Memories--and the Recipes that Bring Them

Take a heap of child-like wonder

That opens up our eyes

To the unexpected gifts in life—

Each day a sweet surprise.

Mix in fond appreciation

For the people whom we know;

Like festive Christmas candles,

Each one has a special glow.

Add some giggles and some laughter,

A dash of Christmas food,

(Amazing how a piece of pie

Improves our attitude!)

Stir it all with human kindness;

Wrap it up in love and peace,

Decorate with optimism, and

Our joy will never cease.

If we use this healthy recipe,

We know we will remember

To be in the Christmas spirit,

Even when it's not December.

Tacey’s Hot Cocoa
Modified from “The Mitford Cookbook”

1 10.5 oz bag semi sweet chocolate chunks
1-2 Tablespoons Cocoa Powder
1 Can Sweetened Condensed Milk
1 Cup Boiling Water
¾ Cup Granulated Sugar
A Pinch or two of Salt
1/2 Teaspoon Vanilla
4 Cups Milk, Scalded

• In a heavy saucepan, melt chocolate chunks, with the cocoa, condensed milk boiling water sugar and salt.


• When the chocolate is melted and the ingredients well combined, remove from heat and let syrup cool.


• To make the hot chocolate, warm milk and vanilla on medium heat until milk is scalded.


• Add 8 tablespoons of syrup and stir until well combined. Delicious! (served with whipping cream, pictured above)

Michelle's One Hour Cinnamon Rolls

*This recipe makes 4 cookie sheets worth of rolls! If you are just making the rolls for your family definately cut the recipe by half.

Mix and let rest for 15 min:

3 1/2 c warm water

1 c oil

6 Tbsp dry yeast

3/4 cup sugar

Then Add:

1 Tbsp Salt

10 1/2 c flour

3 eggs beaten

• Mix and shape immediately into rolls: roll out dough to a thin layer; sprinkly generously with sugar and cinnamon (can add raisins) roll up like a jelly roll. Cut into individual rolls and place each roll on a greased cookie sheet.
• Let rise 10 minutes
• Bake at 400-425 degree oven for 10-12 minutes (ovens differ).
• Place on a cooling rack

Glaze:

1 stick margarine or butter

1/2 cup milk

1 lb powdered sugar

1 1/2 tsp vanilla

Leah--Easy Fudge

Combine chocolate chips and sweetened condensed milk in a bowl and heat in the microwave for 1 -2 minutes or until chocolate is melted.

Add walnuts and stir all together.

Pour into a baking dish and refrigerate overnight.

Alice--Microwave Cranberry sauce

• 2 cups fresh whole cranberries
• 3/4 cup sugar
• 1/2 cup water
• grated rind of 1/2 orange

Mix all ingredients together in large bowl, cook in microwave on high abut 5 minutes or until cranberries "pop". Chill

Michelle's Caramel Corn

1 stick butter

1 cup light karo syrup

2 cups brown sugar

1 tsp salt

Cook until sugar is dissolved. (Michelle cooks to ~240 degrees). Pour over 3 quarts of popped corn.

Gayle -CARAMEL SAUCE (LA Times)

1 cup sugar
1 tsp lemon juice
½ cup heavy cream at room temperature
¼ tsp sea salt

1. Place sugar, lemon juice and ¼ cup water into a large pot. On medium-high, bring to a boil, stirring occasionally


2. Cook until turns a deep bronze, about 8 minutes
   Remove from heat


3. Pour in the cream all at once--it will bubble and froth up
   Add salt and stir with a wooden spoon until smooth and stopped boiling.


4. Cool
   

Doris Lassen--Hot Fudge Sauce (Martha Stewart Revised)
3 cups cream
2/3 cup corn syrup
2 17.7-oz Belgium milk chocolate
¾ of 17.7-oz bar Belgium bittersweet chocolate

Bring cream and corn syrup to a boil, stirring constantly
Remove from heat and add broken up chocolate and stir until melted and smooth
Serve warm over ice cream or as fondue