After my sister gave me her salsa recipe, we had to try it right away. My children and I have been making batches of it ever since. We pair pint jars with packages of tortilla chips for neighborly gifts.
—PAMELA LUNDSTRUM BIRD ISLAND, MINNESOTA
PREP: 1½ HOURS PROCESS: 20 MIN. MAKES: 10 PINTS
36 medium tomatoes, peeled and quartered
4 medium green peppers, chopped
3 large onions, chopped
2 cans (12 ounces each) tomato paste
1¾ cups white vinegar
½ cup sugar
1 medium sweet red pepper, chopped
1 celery rib, chopped
15 garlic cloves, minced
4 to 5 jalapeno peppers, seeded and chopped
¼ cup canning salt
¼ to ½ teaspoon hot pepper sauce
1. In a large stockpot, cook tomatoes, uncovered, over medium heat for 20 minutes. Drain, reserving 2 cups liquid. Return tomatoes to the pot.
2. Stir in the green peppers, onions, tomato paste, vinegar, sugar, red pepper, celery, garlic, jalapenos, canning salt, hot pepper sauce and reserved tomato liquid. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring frequently.
3. Ladle hot mixture into hot jars, leaving ¼-in. headspace. Adjust caps. Process for 20 minutes in a boiling-water bath.
Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
A similar recipe to this one was given to me many years ago. I changed it over time to come up with my own sweet-hot version. My father-in-law enjoys it with ham, and my husband enjoys it on any food that needs a punch of flavor.
—SUSIE GIBSON ALTA LOMA, CALIFORNIA
PREP: 15 MIN. + STANDING COOK: 20 MIN. + COOLING MAKES: 4 CUPS
1 can (4 ounces) ground mustard
1 cup white wine vinegar
3 eggs
¾ cup sugar
1 tablespoon molasses
1 teaspoon honey
2 cups mayonnaise
1 tablespoon mustard seed, optional
1. In a small bowl, combine mustard and vinegar. Cover and let stand at room temperature for 8 hours or overnight.
2. In a large saucepan, whisk the eggs, sugar, molasses, honey and mustard mixture. Cook and stir over low heat until mixture is thickened and a thermometer reads 160°, about 20 minutes. Cool. Stir in mayonnaise and mustard seed if desired. Cover and refrigerate for up to 3 weeks.
Buffalo-Style Snack MixI like to dress up popcorn with corn chips and peanuts. The hot sauce adds a bit of kick that no one can resist.
—DEIRDRE DEE COX KANSAS CITY, KANSAS
PREP/TOTAL TIME: 25 MIN. MAKES: 2½ QUARTS
2½ quarts popped popcorn, divided
2 cups corn chips
1 cup dry roasted peanuts
¼ cup butter, cubed
2 tablespoons Louisiana-style hot sauce
1 teaspoon celery seed
1. In a large bowl, combine 2 cups popcorn, corn chips and peanuts. In a small saucepan, melt butter; add hot sauce and celery seed. Remove from the heat. Pour over popcorn mixture and toss to coat.
2. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 10-15 minutes or until crisp. Place in a large bowl; add remaining popcorn and toss to coat. Store in an airtight container.
There’s just enough heat in these sugar and spiced almonds to make them addictive.
—CARLA HUTTON LAKESIDE, MONTANA
PREP: 10 MIN. BAKE: 20 MIN. + COOLING MAKES: 2 CUPS
1 egg white
2 cups unblanched almonds
2 teaspoons canola oil
⅓ cup sugar
¾ teaspoon cayenne pepper
½ teaspoon salt
½ teaspoon ground coriander
¼ teaspoon ground cinnamon
⅛ teaspoon ground allspice
1. In a large bowl, beat egg white until frothy. Add almonds and oil; stir gently to coat. Combine the remaining ingredients; add to egg white mixture and gently stir to coat.
2. Spread into a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 300° for 18-22 minutes or until lightly browned, stirring once. Cool completely. Store in an airtight container.
I came up with this recipe when a neighbor gave me an armload of pears. Jam-packed with fruity flavor, it’s a nice change of pace from strawberry.
—DELORES WARD DECATUR, INDIANA
PREP: 20 MIN. COOK: 20 MIN. + STANDING MAKES: ABOUT 7 CUPS
7 cups sugar
5 cups chopped peeled fresh pears
1 cup crushed pineapple, drained
2 tablespoons lemon juice
2 packages (3 ounces each) orange gelatin
1. In a Dutch oven, combine the sugar, pears, pineapple and lemon juice. Bring to a full rolling boil over high heat, stirring constantly. Reduce heat; simmer for 15 minutes, stirring frequently. Remove from the heat; stir in gelatin until dissolved.
2. Pour into jars or containers; cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but no longer than 24 hours. Refrigerate for up to 3 weeks.
top tip
Fun Jam Jar
For a thoughtful presentation, wrap up a jar of jam in a vintage recipe box and include the recipe. You can find old recipe boxes at yard and garage sales, thrift shops and antique stores.
Back when my children were young, I put up about 100 jars of jams and jellies each summer, including this freezer version.
—DONN WHITE WOOSTER, OHIO
PREP: 10 MIN. COOK: 10 MIN. + STANDING MAKES: ABOUT 5 CUPS
1¼ cups finely chopped peaches
2 cups fresh raspberries
2 tablespoons lemon juice
4 cups sugar
¾ cup water
1 package (1¾ ounces) powdered fruit pectin
1. Place peaches in a large bowl. In a small bowl, mash the raspberries; strain to remove seeds if desired. Add raspberries and lemon juice to peaches. Stir in sugar. Let stand for 10 minutes. In a small saucepan, bring water and pectin to a full rolling boil. Boil for 1 minute, stirring constantly. Add to fruit mixture; stir for 2-3 minutes or until sugar is dissolved.
2. Pour into jars or freezer containers; cool to room temperature, about 30 minutes. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 1 year.
Our family eagerly waits for Christmas morning, knowing this fruit-filled delight will be on the table. I make several extras for our friends’ breakfasts, too.
—LORANELL NELSON GOODLAND, KANSAS
PREP: 55 MIN. + RISING BAKE: 25 MIN. MAKES: 2 LOAVES
4½ to 5 cups all-purpose flour
½ cup sugar
2 packages (¼ ounce each) active dry yeast
1½ teaspoons salt
½ cup water
½ cup 2% milk
¼ cup butter, cubed
2 eggs, lightly beaten
FILLING
2 cups chopped dried apricots
1 can (8 ounces) crushed pineapple, undrained
1 cup packed brown sugar
¾ cup water
¼ cup orange juice
GLAZE
1 cup confectioners’ sugar
¼ teaspoon vanilla extract
1 to 2 tablespoons 2% milk
1. In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a saucepan, heat the water, milk and butter to 120°-130°. Add to dry ingredients; beat until moistened. Beat in eggs until smooth. Stir in enough remaining flour to form a stiff dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Meanwhile, combine the filling ingredients in a large saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened. Cool.
4. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each half into a 16-in. x 8-in. rectangle. Place on greased baking sheets.
5. Spoon filling down the center third of each rectangle. On each long side, cut 1-in.-wide strips about 2½ in. into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal and tuck under. Cover and let rise until doubled, about 30 minutes.
6. Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool.
7. For glaze, combine the confectioners’ sugar, vanilla and enough milk to achieve desired consistency. Drizzle over warm braids.
I have included this treat in my Christmas baking for years, much to the delight of my family. Instead of almonds, I’ll sometimes use pecans, and they’re equally loved.
—ADA ROST HERNANDO, FLORIDA
PREP: 15 MIN. BAKE: 15 MIN./BATCH + COOLING MAKES: 5 DOZEN
¾ cup butter, softened
⅓ cup confectioners’ sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ teaspoon salt
½ cup chopped almonds
60 red and/or green candied cherries
Additional confectioners’ sugar
1. In a small bowl, cream butter and sugar until light and fluffy. Add vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in almonds.
2. Roll 1 teaspoon of dough around each cherry. Place on greased baking sheets. Bake at 325° for 15-20 minutes or until lightly browned. Remove to wire racks to cool slightly; roll in confectioners’ sugar.
With only three ingredients, these chocolate-swirl treats take just moments to whip up! Kids just love helping out with the stirring, swirling and drizzling.
—HOLLY DEMERS ABBOTSFORD, BRITISH COLUMBIA
PREP: 10 MIN. + CHILLING MAKES: ABOUT 2½ POUNDS
1 pound white candy coating, coarsely chopped
2 cups (12 ounces) semisweet chocolate chips
1½ cups creamy peanut butter
1. In a large microwave-safe bowl, melt candy coating; stir until smooth. Stir in peanut butter; thinly spread onto a waxed paper-lined baking sheet.
2. In another microwave-safe bowl, melt chocolate chips; stir until smooth. Drizzle over candy coating mixture; cut through with a knife to swirl the chocolate. Chill until firm.
3. Break into pieces. Store in an airtight container in the refrigerator.
A container of this treat was left in my mailbox several Christmases ago, and it disappeared in a heartbeat! My neighbor shared the recipe, and I’ve since added peanut butter because I love it so much.
—CINDY LUND VALLEY CENTER, CALIFORNIA
PREP: 20 MIN. + COOLING MAKES: ABOUT 9 CUPS
1¼ cups Golden Grahams
1¼ cups Apple Cinnamon Cheerios
1¼ cups miniature pretzels
1 cup chopped pecans, toasted
1 package (10 to 12 ounces) white baking chips
2 tablespoons creamy peanut butter
In a large bowl, combine the cereals, pretzels and pecans. In a microwave-safe bowl, melt chips; stir until smooth. Stir in peanut butter. Drizzle over cereal mixture; toss to coat. Spread evenly on a waxed paper-lined baking sheet. Cool completely; break into pieces. Store in an airtight container.
I make this tangy seasonal treat to give to friends and family. I especially like serving it for brunch along with some muffins or toast and fruit.
—SANDEE BERG FORT SASKATCHEWAN, ALBERTA
PREP: 20 MIN. PROCESS: 10 MIN. MAKES: 5 HALF-PINTS
2 cups fresh or frozen cranberries
1 medium orange, peeled and broken into sections
1 carton (16 ounces) frozen sliced strawberries, thawed
3 cups sugar
1 pouch (3 ounces) liquid fruit pectin
1. In a food processor, coarsely process cranberries and orange sections. Place in a Dutch oven with strawberries and sugar. Bring to a full rolling boil over high heat, stirring constantly. Boil for 1 minute.
2. Remove from the heat and stir in the pectin. Skim off the foam. Carefully ladle into hot half-pint jars, leaving ¼-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
Editor’s Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Invite your buds over for brownies and send them home with the recipe—and the ingredients, too. With a little luck, when they whip up their batches, you’ll be invited.
—TRAVIS BURKHOLDER MIDDLEBURG, PENNSYLVANIA
PREP: 15 MIN. BAKE: 35 MIN. + COOLING MAKES: 16 BROWNIES
BROWNIE MIX
1 cup plus 2 tablespoons all-purpose flour
⅔ cup packed brown sugar
¾ teaspoon salt
⅔ cup sugar
1 teaspoon baking powder
⅓ cup baking cocoa
½ cup semisweet chocolate chips
½ cup chopped walnuts
ADDITIONAL INGREDIENTS
3 eggs
⅔ cup canola oil
1 teaspoon vanilla extract
Pour the flour into a 1-qt. glass container with a tight-fitting lid. Layer with brown sugar, salt, sugar, baking powder, cocoa, chocolate chips and nuts (do not mix). Cover and store in a cool dry place for up to 6 months.
To prepare brownies: In a large bowl, beat the eggs, oil and vanilla. Stir in the brownie mix until well combined. Spread into a greased 9-in. square baking pan. Bake at 350° for 34-38 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Mom always used the same round-headed cookie cutter to make these boys. They always came out of the oven soft and chewy with plenty of traditional molasses-ginger flavor.
—DONNA SASSER HINDS MILWAUKIE, OREGON
PREP: 1 HOUR + CHILLING BAKE: 10 MIN./BATCH MAKES: 3-4 DOZEN
½ cup butter, cubed
½ cup sugar
½ cup molasses
2 teaspoons white vinegar
1 egg, lightly beaten
3 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon salt
Decorating icing, nonpareils, red-hot candies or candies of your choice, optional
1. In a large saucepan, combine the butter, sugar, molasses and vinegar; bring to a boil, stirring constantly. Remove from the heat; cool to lukewarm. Stir in egg. Combine the flour, baking soda, ginger, cinnamon and salt; stir into molasses mixture to form a soft dough.
2. Divide dough into thirds. Shape each portion into a disk; wrap in plastic wrap. Refrigerate for at least 2 hours or until easy to handle.
3. On a lightly floured surface, roll dough to ¼-in. thickness. Cut with a floured 3-in. gingerbread boy cookie cutter. Place on greased baking sheets. Bake at 375° for 7-9 minutes or until edges are firm. Remove to wire racks; cool completely. Decorate as desired.
Ranch salad dressing mix, buttery pistachios and a hit of cayenne put a zesty spin on traditional snack mix. This is the gift that will have everyone reaching for more.
—KIM VOGT CREIGHTON, NEBRASKA
PREP: 20 MIN. BAKE: 45 MIN. + COOLING MAKES: 3 QUARTS
3 cups Crispix
3 cups Wheat Chex
2 cups cheddar-flavored snack crackers
1 cup pretzel sticks
1 cup almonds
1 cup mixed nuts
1 cup pistachios
½ cup butter-flavored popcorn oil
1 envelope ranch salad dressing mix
1 teaspoon dill weed
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1. In a large bowl, combine the first seven ingredients. In a small bowl, combine the oil, dressing mix, dill, garlic powder and cayenne. Drizzle over cereal mixture; toss to coat.
2. Transfer to two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 250° for 45-55 minutes, stirring every 15 minutes. Cool on wire racks.
3. Store in an airtight container.
This is my favorite candy to make at Christmas. Not only is it easy, it’s delicious as well. I like to place small bags or boxes of it inside gift baskets.
—NANCY SHELTON BOAZ, KENTUCKY
PREP: 15 MIN. + CHILLING MAKES: ABOUT 1½ POUNDS
2 tablespoons butter, divided
1 pound white candy coating, coarsely chopped
1 tablespoon canola oil
1 cup crushed peppermint candies or candy canes
1. Line a baking sheet with foil and grease the foil with 1 tablespoon butter; set aside.
2. In a microwave-safe bowl, melt candy coating; stir until smooth. Stir in oil and remaining butter until smooth. Stir in peppermint candies.
3. Pour onto prepared baking sheet, spreading to desired thickness. Refrigerate for 30 minutes or until firm. Break into pieces. Store in an airtight container in the refrigerator.
Put a homemade touch on store-bought crackers or pita with a garlicky cream cheese spread. Packaged in an 8-ounce jar and wrapped with ribbon, this quick recipe also makes a tasty hostess gift.
—TASTE OF HOME TEST KITCHEN
PREP: 10 MIN. + CHILLING MAKES: 1 CUP
1 package (8 ounces) cream cheese, softened
1 tablespoon olive oil
3 tablespoons grated Parmesan cheese
2 tablespoons minced green onion
1 garlic clove, minced
¼ teaspoon pepper
Flatbread, focaccia bread or assorted crackers
1. In a small bowl, beat cream cheese and oil until fluffy. Add the Parmesan cheese, onion, garlic and pepper; beat until well blended.
2. Spoon into a small container. Cover and refrigerate at least 1 hour. Serve with flatbread, focaccia or crackers. Store in the refrigerator.
Chocolate SauceI make different toppings to enjoy on our favorite dessert—ice cream sundaes. This smooth chocolate sauce is always a big hit and could easily be packaged in a cute squeeze bottle with a homemade label.
—NANCY MCDONALD BURNS, WYOMING
PREP/TOTAL TIME: 15 MIN. MAKES: ABOUT 3⅓ CUPS
½ cup butter
2 ounces unsweetened chocolate
2 cups sugar
1 cup half-and-half cream or evaporated milk
½ cup light corn syrup
1 teaspoon vanilla extract
1. In a large heavy saucepan, melt butter and chocolate; stir until smooth. Add the sugar, cream and corn syrup. Bring to a boil, stirring constantly. Boil for 1½ minutes. Remove from the heat.
2. Stir in vanilla. Serve warm or cold over ice cream or pound cake. Refrigerate leftovers.
The rewards of homemade candy don’t get much sweeter than these divine morsels. If you can bear to part with them, they make priceless holiday gifts.
—SANDI FRIEST PAYNESVILLE, MINNESOTA
PREP: 20 MIN. COOK: 55 MIN. + COOLING MAKES: 2½ POUNDS
1 teaspoon plus ¼ cup butter, softened, divided
3 cups sugar, divided
⅔ cup plus 1¼ cups light corn syrup, divided
2 tablespoons water
2 egg whites
2 cups chopped walnuts, toasted
2 teaspoons vanilla extract
1 cup (6 ounces) miniature semisweet chocolate chips
2 to 3 drops each red and/or green food coloring, optional
1. Line a 9-in. square pan with foil; grease foil with 1 teaspoon butter and set aside. In a small heavy saucepan, combine 1 cup sugar, ⅔ cup corn syrup and water. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low. Cook, without stirring, until a candy thermometer reads 250°-266° (hard-ball stage).
2. Meanwhile, beat egg whites in a heat-proof large bowl until stiff peaks form. With mixer running on high speed, carefully add hot syrup in a slow steady stream, beating constantly at high speed until thickened; cover and set aside.
3. In a large heavy saucepan, combine remaining sugar and corn syrup. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low; cook, without stirring, until a candy thermometer reads 275° (soft-crack stage).
4. Meanwhile, melt remaining butter. Pour hot syrup into reserved egg white mixture; stir with a wooden spoon. Stir in the walnuts, vanilla and melted butter.
5. Pour half of nougat mixture into prepared pan; press evenly. Sprinkle with chocolate chips. Tint remaining nougat mixture with red and/or green food coloring if desired; spread over chocolate chips. Press down evenly with buttered fingers. Let stand for several hours until set.
6. Using a knife coated with cooking spray, cut nougat into 1-in. squares. Wrap in plastic wrap or waxed paper if desired. Store at room temperature.
Editor’s Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
My raspberry-walnut muffins make a special holiday treat for neighbors. I wrap up a few on a plate for a fresh-from-the-oven gift.
—PHYLLIS EISMANN SCHMALZ KANSAS CITY, KANSAS
PREP: 25 MIN. BAKE: 25 MIN. + COOLING MAKES: 8 MUFFINS
1 package (3 ounces) cream cheese, softened
2 tablespoons butter, softened
½ cup sugar
1 egg
1 egg white
3 tablespoons buttermilk
½ teaspoon vanilla extract
¾ cup all-purpose flour
½ teaspoon baking powder
⅛ teaspoon baking soda
⅛ teaspoon salt
¾ cup fresh raspberries
2 tablespoons chopped walnuts, toasted
¼ cup confectioners’ sugar
1 teaspoon 2% milk
1. In a small bowl, cream the cream cheese, butter and sugar until smooth. Beat in egg and egg white. Beat in buttermilk and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture just until moistened. Fold in raspberries and walnuts.
2. Fill paper-lined muffin cups three-fourths full. Bake at 350° for 25-28 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
3. Combine confectioners’ sugar and milk; drizzle over muffins.
Try using different flavors of spreadable fruit in these tender, melt-in-your-mouth cookies. They make a sensational gift paired with an herbal tea.
—LYNNE STEWART JULIAN, PENNSYLVANIA
PREP: 20 MIN. + CHILLING BAKE: 15 MIN./BATCH MAKES: 4 DOZEN
1 cup butter, softened
1 package (8 ounces) cream cheese, softened
2½ cups all-purpose flour
½ cup apricot spreadable fruit or seedless raspberry preserves
1. In a large bowl, cream butter and cream cheese until light and fluffy. Gradually add flour to the creamed mixture and mix well. Divide dough into four portions; cover and refrigerate until easy to handle.
2. On a lightly floured surface, roll one portion of dough at a time into a 10-in. x 7½-in. rectangle. Trim edges if necessary. Cut into 2½-in. squares.
3. Place ¼ teaspoon spreadable fruit or preserves near each end of two diagonal corners. Moisten the remaining two corners with water; fold over and press lightly.
4. Place on ungreased baking sheets. Bake at 350° for 12-15 minutes or until corners are lightly browned. Cool 2-3 minutes before removing to wire racks to cool.
Add fresh tarragon sprigs to basic white wine vinegar in a decorative jar, and you’ll have a lovely, contemporary gift for a cook on your Christmas list.
—SUE GRONHOLZ BEAVER DAM, WISCONSIN
PREP: 10 MIN. + STANDING MAKES: 2 CUPS
1 cup tarragon sprigs
2 cups white wine vinegar
Additional fresh tarragon sprig
1. Wash tarragon and pat dry. Place in a sterilized jar. Using a wooden spoon, gently bruise the tarragon. Add the vinegar. Cover and store in a cool, dark place for 2-3 weeks to let flavors develop.
2. Strain and discard tarragon. Pour into sterilized bottle. Add additional tarragon. Store in cool, dark place up to 6 months.
My husband and I love this jam so much because it tastes just like apple pie without the crust!
—AUDREY GODELL STANTON, MICHIGAN
PREP: 30 MIN. PROCESS: 10 MIN. MAKES: 7 HALF-PINTS
4 to 5 large Golden Delicious apples, peeled and sliced (about 2 pounds)
1 cup water
5 cups sugar
½ teaspoon butter
1 pouch (3 ounces) liquid fruit pectin
1½ teaspoons ground cinnamon
1 teaspoon ground nutmeg
¼ teaspoon ground mace, optional
1. In a Dutch oven, combine apples and water. Cover and cook slowly until tender. Measure 4½ cups apples; return to pan. (Save remaining apple mixture for another use or discard.)
2. Add sugar and butter to pan; bring to a full rolling boil, stirring constantly. Quickly stir in pectin; return to a full rolling boil. Boil 1 minute, stirring constantly.
3. Remove from the heat; skim off foam. Stir in spices. Carefully ladle hot mixture into hot half-pint jars, leaving ¼-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
Editor’s Note: Processing time is for altitudes of 1,000 feet or less. See Editor’s Note on p. 273.
Thin and crispy, these ginger spice cookies stack well, making them a great gift to send to a loved one.
—TASTE OF HOME TEST KITCHEN
PREP: 45 MIN. + CHILLING BAKE: 5 MIN./BATCH MAKES: 16 DOZEN
1 cup butter, softened
¾ cup sugar
¾ cup packed brown sugar
1 egg
2 tablespoons light corn syrup
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
2 teaspoons grated orange peel
¼ teaspoon each ground allspice, cloves and nutmeg
Additional sugar, optional
1. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and corn syrup. Combine the flour, baking soda, ginger, orange peel, allspice, cloves and nutmeg; gradually add to creamed mixture and mix well.
2. Shape into four 6-in. rolls; wrap in plastic wrap. Refrigerate overnight.
3. Unwrap and cut into ⅛-in. slices. Place 2 in. apart on ungreased baking sheets. Sprinkle with additional sugar if desired.
4. Bake at 400° for 5-6 minutes or until lightly browned. Remove to wire racks to cool.
Welcome a new candy-making tradition with these caramel-like praline chews. The black-and-white candy coating gives them a modern, eye-catching twist.
—CHRISTINA MITCHELL HAUGHTON, LOUISIANA
PREP: 40 MIN. COOK: 45 MIN. + CHILLING MAKES: ABOUT 3 DOZEN
1 cup sugar
1 cup light corn syrup
Dash salt
¼ cup butter, cubed
2 teaspoons milk
2 cups pecan halves
½ teaspoon vanilla extract
6 ounces white candy coating, coarsely chopped
6 ounces milk chocolate candy coating, coarsely chopped
1. In a large heavy saucepan, combine the sugar, corn syrup and salt. Bring to a boil over medium heat; cook until a candy thermometer reads 245° (firm-ball stage), stirring occasionally. Gradually stir in the butter, milk and pecans. Continue cooking until temperature returns to 245°. Remove from the heat; stir in vanilla. Immediately drop by tablespoonfuls onto greased baking sheets. Cool.
2. In a microwave, melt white candy coating at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
3. Dip candies halfway into coating and allow excess to drip off. Place on waxed paper-lined baking sheets; refrigerate for 15 minutes or until set.
4. In a microwave, melt milk chocolate coating at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
5. Dip other half of each candy and allow excess to drip off. Return to baking sheets; refrigerate until set.
Editor’s Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Orange Caramel Ice Cream SauceWe added a touch of orange extract to a creamy caramel sauce to make a rich, homemade ice cream topping you won’t find in stores. Try it drizzled over butter pecan, vanilla or chocolate.
—TASTE OF HOME TEST KITCHEN
PREP/TOTAL TIME: 20 MIN. MAKES: 1⅓ CUPS
1 cup packed brown sugar
1 cup heavy whipping cream
½ cup sweetened condensed milk
½ teaspoon orange extract
Butter pecan ice cream
Orange spirals, optional
1. In a large saucepan, cook and stir brown sugar and cream over medium heat until sugar is dissolved. Bring to a boil; cook for 5 minutes or until mixture is reduced by half. Remove from the heat. Stir in milk and orange extract. Cover and refrigerate.
2. Just before serving, warm over low heat. Serve with ice cream. Garnish with orange spirals if desired.
There are lemon trees in our backyard, so I’m always on the prowl for new ways to use the fruit. When we shared some of our homegrown citrus with neighbors, they repaid us by giving us this recipe!
—JEAN GAINES BULLHEAD CITY, ARIZONA
PREP/TOTAL TIME: 25 MIN. MAKES: 3 CUPS
3 egg, lightly beaten
2 cups sugar
¾ cup lemon juice
2 teaspoons grated lemon peel
1 cup butter, cubed
1. In a large heavy saucepan over medium heat, whisk the eggs, sugar, lemon juice and peel until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled.
2. Spread on muffins or rolls, or serve over waffles or ice cream.
This savory canned sauce is a tomato-grower’s dream come true! Use up garden bounty and share it with neighbors year-round.
—TONYA BRANHAM MOUNT OLIVE, ALABAMA
PREP: 1½ HOURS + SIMMERING PROCESS: 40 MIN. MAKES: 9 QUARTS
25 pounds tomatoes
4 large green peppers, seeded
4 large onions, cut into wedges
4 cans (6 ounces each) tomato paste
1 cup canola oil
⅔ cup sugar
¼ cup salt
8 garlic cloves, minced
4 teaspoons dried oregano
2 teaspoons dried parsley flakes
2 teaspoons dried basil
2 teaspoons crushed red pepper flakes
2 teaspoons Worcestershire sauce
2 bay leaves
1 cup plus 2 tablespoons bottled lemon juice
1. In a Dutch oven, bring 8 cups water to a boil. Using a slotted spoon, place tomatoes, one at a time, in boiling water for 30-60 seconds. Remove each tomato and immediately plunge in ice water. Peel and quarter tomatoes.
2. In a food processor, cover and process green peppers and onions in batches until finely chopped.
3. In a stockpot, combine the tomatoes, green pepper mixture, tomato paste, oil, sugar, salt, garlic, oregano, parsley, basil, pepper flakes, Worcestershire sauce and bay leaves. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 hours, stirring occasionally. Discard bay leaves.
4. Add 2 tablespoons lemon juice to each of nine hot 1-qt. jars. Ladle hot mixture into jars, leaving ½-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 40 minutes in a boiling-water canner.
Editor’s Note: The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
These cookies are among my favorites to add to the holiday cookie trays I make. They have the traditional flavor of gingerbread cookies, the refinement of Italian biscotti and a playful, cheery “snow-dipped” decoration.
—TRISHA KRUSE EAGLE, IDAHO
PREP: 45 MIN. + CHILLING BAKE: 35 MIN. + COOLING MAKES: 2½ DOZEN
⅓ cup butter, softened
1 cup packed brown sugar
¼ cup molasses
3 eggs
3¼ cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon ground allspice
½ teaspoon ground cloves
1 cup hazelnuts, toasted and chopped
¼ cup finely chopped crystallized ginger
1 cup butterscotch chips, melted
1 cup vanilla or white chips, melted
1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in molasses. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon, nutmeg, baking powder, salt, allspice and cloves; gradually add to creamed mixture and mix well. Stir in hazelnuts and ginger.
2. Divide dough in half. Cover and refrigerate for 30 minutes.
3. On a lightly floured surface, shape dough into two 10-in. x 3-in. logs. Transfer to greased baking sheets. Bake at 350° for 20-25 minutes or until lightly browned and firm to the touch.
4. Transfer to a cutting board; cut diagonally with a sharp knife into ½-in. slices. Place cut side down on greased baking sheets. Bake for 7-9 minutes on each side or until lightly browned. Remove to wire racks to cool.
5. Dip biscotti halfway into melted butterscotch chips; shake off excess. Place on waxed paper until set. Dip butterscotch-coated ends partially into melted vanilla chips; shake off excess. Place on waxed paper until set. Store in an airtight container.
I give this cookie mix in a jar on numerous occasions for teacher gifts and Christmas stocking stuffers. One teacher told me these were the best cookies she’s ever made!
—SHELLEY FRIESEN LEDUC, ALBERTA
PREP: 15 MIN. BAKE: 10 MIN./BATCH MAKES: 2½ DOZEN
1¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¾ cup packed brown sugar
1 cup (6 ounces) semisweet chocolate chips
½ cup dried cranberries
½ cup chopped walnuts
½ cup quick-cooking oats
ADDITIONAL INGREDIENTS
⅔ cup butter, softened
1 egg
¾ teaspoon vanilla extract
In a small bowl, combine the flour, baking soda, salt and cinnamon. In a 1-qt. glass container, layer the flour mixture, brown sugar, ½ cup chocolate chips, cranberries, walnuts, oats and remaining chips. Cover and store in a cool dry place for up to 6 months. Yield: 1 batch (about 4 cups total).
To prepare cookies: In a large bowl, beat the butter, egg and vanilla until blended. Add cookie mix and mix well. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-15 minutes or until golden brown. Remove to wire racks.
I rely on vanilla and almond extracts to get two wonderful flavors from one hot beverage mix. At Christmastime, you can package these fun mixes in pretty jars, decorative tins or holiday mugs to make great-tasting gifts.
—EDNA HOFFMAN HEBRON, INDIANA
PREP/TOTAL TIME: 5 MIN. MAKES: 1 SERVING PER BATCH
1½ cups powdered nondairy creamer
1 cup sugar
½ cup instant coffee granules
½ cup baking cocoa
Dash salt
¼ teaspoon vanilla extract
¼ teaspoon almond extract
ADDITIONAL INGREDIENTS
¾ cup boiling water
Whipped cream, optional
In a large bowl, combine the first five ingredients. Divide mixture in half. Stir in vanilla to one portion and almond extract to the other. Store in airtight containers in a cool dry place for up to 1 year. Yield: 14-16 batches (7-8 batches vanilla mocha mix; 7-8 batches almond mocha mix), about 3 cups total.
To prepare beverage: Dissolve about 3 tablespoons mix in water; stir well. Top with whipped cream if desired.
On a cold-weather day, these mini loaves, loaded with rich macadamia nuts and topped with toasted coconut, offer a taste of the tropics.
—KIM GILLILAND SIMI VALLEY, CALIFORNIA
PREP: 20 MIN. BAKE: 40 MIN. + COOLING MAKES: 5 LOAVES
1 jar (3½ ounces) macadamia nuts, divided
⅓ cup flaked coconut
1½ cups sugar, divided
¾ cup butter, softened
2 eggs
3 cups all-purpose flour
1 teaspoon baking powder
½ cup 2% milk
3 tablespoons lemon juice
2 teaspoons grated lemon peel
1½ teaspoons vanilla extract
1. Finely chop enough of the macadamia nuts to measure ⅓ cup; set aside. Coarsely chop remaining nuts; toss with coconut and 1 tablespoon sugar. Set aside.
2. In a large bowl, cream butter and remaining sugar until light and fluffy. Beat in eggs. Combine flour and baking powder; gradually add to creamed mixture alternately with milk, beating well after each addition. Stir in the lemon juice, lemon peel, vanilla and reserved finely chopped nuts.
3. Spoon into five greased 5¾-in. x 3-in. x 2-in. loaf pans. Sprinkle with reserved coconut mixture. Bake at 325° for 40-45 minutes or until a toothpick inserted near the center comes out clean (cover loosely with foil if top browns too quickly). Cool for 10 minutes before removing from pans to wire racks to cool completely.
Editor’s Note: If top begins to brown too quickly, cover loosely with heavy-duty aluminum foil.