Holiday Treats – Part 2
Enjoy these Holiday treats
from our home to yours.
Quick Jumps: Chocolate Cranberry Cookies
Peanut Butter and
Melissa & Daniel Gruber
Margarine or Butter
All Purpose Flour
Quick Cooking Rolled Oats
Coarsely Chopped Cranberries
Finely Chopped Walnuts or Pecans
large mixing bowl, beat margarine or butter with an electric mixer on medium to
high speed about 30 seconds or until softened.
Add the flour, sugar,
cinnamon, vanilla, egg, and baking powder. Scrape the sides of the bowl occasionally while mixing and
beat until thoroughly combined.
Stir in the rolled oats,
chocolate chips, cranberries, and walnuts or pecans.
Drop by rounded teaspoons
on to greased cookie sheets approximately 1” apart.
Bake at 375ºF for 10
to 12 minutes.
Cookies are done when the
edges are lightly browned.
Remove cookies from baking
sheet and cool on wire racks.
Makes approximately 42
cookies. Top of Page
1–15 oz. Package
1–16 oz. Can
1–12 oz. Can
16 packets OR
refrigerator unbaked pie crust (2 crusts)
Evaporated Skim Milk
Equal Sugar Substitute
piecrust according to package directions; reserve remaining pie crust for
garnish or another pie.
In a large saucepan
combine gelatin, cornstarch, cinnamon, nutmeg, ginger and salt. Stir in pumpkin and evaporated skin
milk. Let stand 5 minutes to
soften gelatin. Cook and stir over
medium heat until mixture bubbles; cook and stir for 2 minutes more. Remove from heat.
Gradually stir in one cup of
hot mixture into egg substitute; return all egg mixture to saucepan. Cook and stir over low heat for 2
minutes. DO NOT BOIL. Remove from heat. Stir in EQUAL. Pour into baked piecrust. Cover and chill 6 hours or
overnight. Makes 8 servings.
per serving: 237 calories, 8 grams
protein, 28 grams carbohydrates, 10 grams fat, 55 mg cholesterol, 175
Diabetic Exchange: 1/2
milk, 1- 1/2 bread, 2 fat. Top of Page
Butter and Jelly Fudge
Makes 16 two-inch squares.
If fudge is overcooked,
even a little, it will be dry and crumbly; it’s always better to err on
the side of undercooking. To
ensure success, remove fudge from heat just before it reaches the soft-ball
Just a pinch
Butter, chilled, plus extra for pan
Light Corn Syrup
Packed Light Brown Sugar
Creamy Peanut Butter
Pure Vanilla Extract
Red Currant OR Concord
Lightly butter an 8-inch
square baking pan and set aside.
Combine corn syrup, both sugars, milk, baking soda, and salt in a heavy,
medium-sized saucepan. Bring to a
boil over medium-high heat, stirring occasionally. Insert a candy thermometer. Cook, stirring frequently, until temperature registers
236ºF (just below soft-ball stage); don’t overcook.
saucepan from heat, and add chilled butter, then peanut butter and vanilla,
stirring until smooth. Pour the
mixture into prepared pan. Set
aside in a cool, dry place, and let fudge set.
Before the fudge cools
completely, cut into desired shapes.
Using a small melon baler, scoop out a small hole in the center of each
fudge shape. Set shapes aside to
cool completely. Fill a resealable
plastic bag with jelly; close, and cut off a corner. Squeeze the jelly into holes. Store fudge in an airtight container up to 1 week.
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Cold Strong Coffee
Beat eggs until
frothy. Add sugar and beat some
more. Alternately add liquid and
sifted dry ingredients.
Pour into greased 9 x 9
inch pan. Gently sprinkle almonds
on top of batter.
Bake at 350ºF for 45
minutes. Test by placing cake
tester or toothpick in center of cake.
Cake is done when toothpick comes out clean. Top of Page