It’s official, the Christmas season is upon us. In case you missed it, the season “officially” started this past weekend when we poured coffee & Baileys and started the Boney M CD at our second annual Christmas baking day. If you are over 60 years old or grew up in Manitoba, you likely refer to these types of baked goods as “dainties”. Here is what the 4 of us managed to accomplish on Sunday afternoon:
Skor Ritz Squares
1 – 225g package of Ritz crackers, finely crushed
1 can sweetened condensed milk
1/2 package Skor chips
1 cup icing sugar
1 lb butter
3 cups flour
1/2 cup cornstarch
– Whip sugar and butter until stiff and creamy (it will become pale in colour). Gradually add flour and cornstarch. Beat until mixed in.
– Drop in mounds on an ungreased cookie sheet and top with sprinkles.
– Bake at 325 degrees for approximately 15 minutes or until bottoms are light brown.
2 cups crushed vanilla wafers
1/2 cup chopped walnuts
1 cup sugar
1/3 cup butter
1/4 cup Baileys
– Mix all the ingredients together and roll into balls. Re-roll the balls in icing sugar. This is basically a rum ball made with Bailey’s instead. They go well with everything!
2 – 1oz squares of semi-sweet chocolate
2 tbsp grated paraffin wax
– Mix butter, sugar, flour and milk together. Form into a ball and knead until soft and pliable.
– Mix in nuts. Shape into fingers and place on an ungreased cookie sheet. Bake at 375 degrees for about 10 minutes. Cool.
– Melt chocolate and wax in a double boiler. Dip ends of fingers and place on wax paper to set. We ended up using white chocolate for the dipping as we had extra from the cherry flip recipe. After the cookies are dipped, sprinkled crushed almonds on top.
3/4 cup brown sugar
1/2 cup butter
2 tbsp cocoa
– Melt above and add 1 egg. Put back on stove and bring to a boil. Add:
1/2 tsp vanilla
1/2 cup coconut
1/4 crushed pecans or walnuts
2 cups graham crumbs
– Mix together and press into a 9×9 pan (double recipe for 9×13 pan)
4 tbsp butter
3 tbsp milk
1/2 tsp vanilla
2 tbsp custard powder
2 cups icing sugar
– Cream together and spread over the crust. Chill to set.
1/2 cup chocolate chips
2 tbsp butter
– Melt together on low heat, don’t over cook. Spread over middle layer and chill. (It’s easier to spread with the back of a spoon, once it’s been poured on top.) Once you’ve had a Nanaimo bar and a shortbread cookie, it’s another signal that Christmas is on the way.
1 package chocolate chips
1/4 bar paraffin wax
– Mix the first set of ingredients together and form into small balls. Melt the chocolate and wax over water in a double boiler and dip each ball into the chocolate. Place on waxed paper and cool until chocolate sets.
2 cups white sugar
3 tbsp cocoa powder
1/2 cup butter
1/2 cup canned evaporated milk
1 pinch salt
2 cups quick cooking oats
1 cup flaked coconut
1/2 cup peanut butter
1 teaspoon vanilla extract
– In a saucepan bring the sugar, cocoa, butter, canned milk, and salt to a rapid boil. Continue cooking for 1 minute, stirring frequently. Remove from the heat.
Add the oats, coconut, peanut butter and vanilla and mix well.
– While still warm, drop the cookies by spoonfuls onto waxed paper and let cool.
Turtle Oat Squares
1 cup butter or hard margarine
1/2 tsp vanilla
2 cups quick rolled oats
2 cups flour
1/2 cup brown sugar
1 tsp baking soda
1/2 tsp salt
1 cup chocolate chips
1 1/2 cups caramel sundae topping
1/4 cup flour
– Melt butter with vanilla in large saucepan. Add oats, flour, brown sugar, baking soda and salt. Stir well. Press 2/3 of the mixture in an ungreased 9×13 pan. Sprinkle with chocolate chips.
– Stir caramel and last amount of flour together. Drizzle over chocolate chips. Sprinkle with remaining 1/3 rolled oat mixture.
– Bake at 350 degrees for about 25 minutes until golden brown.
(My very efficient Mom made the Turtle Bars the night before our baking day started, so I didn’t catch any pictures of these squares!)
The Cherry Flip recipe was posted recently and can be found here: https://areyoubusy.wordpress.com/2011/11/17/cherry-flips/. When I made them this time I rolled them all so that the cherry was completely covered and then dipped the cooled cookies in white chocolate which had been flavoured with a little bit of almond oil. Next time I will probably add red sprinkles or crushed almonds on top. They are divine.
With all of this Christmas baking in our house I didn’t want to set myself up for disaster. So in an effort to rein in the Christmas gorging I signed up for a free account at www.fitday.com. It tracks calories and activities and hopefully this year I will make it though to New Years without having to go buy bigger jeans in January!