Link to parent teacher section  Link to conact Classbrain  Link to Classbrain copyright and privacy statements  Link to Classbrain homepage  Link to Classbrain corporate info
 Link to classbrain home page
 link to winter holidays
Last Updated: Sep 17th, 2002 - 12:21:38 
 

December

Holiday Treats - Part 2
By ClassBrain Staff
Dec 20, 2001, 12:30am

Email this article
 Printer friendly page
Holiday Treats from the Staff at ClassBrain

Holiday Treats – Part 2

 

Enjoy these Holiday treats from our home to yours.

 

Quick Jumps:       Chocolate Cranberry Cookies

Diabetic Pumpkin Pie

Peanut Butter and Jelly Fudge

Honey Cake

 

From Melissa & Daniel Gruber

 

Chocolate Cranberry Cookies

 

Quantity                         Ingredients

1/2 cup

1 cup

3/4 cup

1 whole

2 teaspoons

1/2 teaspoon

1/2 teaspoon

1 cup

1 cup

1/2 cup

1/2 cup

Margarine or Butter

All Purpose Flour

Sugar

Egg

Vanilla

Baking Powder

Cinnamon

Quick Cooking Rolled Oats

Coarsely Chopped Cranberries

Finely Chopped Walnuts or Pecans

Chocolate Chips

 

In a 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

 

Diabetic Pumpkin Pie

 

Quantity                         Ingredients

1–15 oz. Package

 

1 Envelope

2 tablespoons

1 teaspoon

1/2 teaspoon

1/4 teaspoon

1/8 teaspoon

1–16 oz. Can

1–12 oz. Can

1/2 cup

16 packets OR

      5 teaspoons

Folded refrigerator unbaked pie crust (2 crusts)

Unflavored gelatin

Cornstarch

Ground Cinnamon

Ground Nutmeg

Ground Ginger

Salt

Pumpkin

Evaporated Skim Milk

Egg Substitute

Equal Sugar Substitute

 

Bake one 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.

 

Nutritional information per serving:  237 calories, 8 grams protein, 28 grams carbohydrates, 10 grams fat, 55 mg cholesterol, 175 milligrams sodium.

Diabetic Exchange: 1/2 milk, 1- 1/2 bread, 2 fat.      Top of Page

 

Peanut 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 stage.

Quantity                         Ingredients

2 Tablespoons

 

3 Tablespoons

1 Cup

3/4 Cup

3/4 Cup

Just a pinch

1/2 teaspoon

6 Tablespoons

1 teaspoon

2 Tablespoons

Unsalted Butter, chilled, plus extra for pan

Light Corn Syrup

Granulated Sugar

Packed Light Brown Sugar

Milk

Baking Soda

Salt

Creamy Peanut Butter

Pure Vanilla Extract

Red Currant OR Concord Grape Jelly

 

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.

 

Immediately remove 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.

Top of Page

 

Honey Cake

 

Quantity                         Ingredients

3/4 cup

2 cups

2 whole

2 teaspoons

1 tablespoon

1/2 teaspoon

1/2 cup

1/2 teaspoon

1/3 cup

1 teaspoon

1/4 teaspoon

1/2 cup

Sugar

Flour

Eggs

Baking Powder

Oil

Baking soda

Honey

Allspice

Cold Strong Coffee (brewed)

Cinnamon

Ground Ginger

Shelled Almonds

 

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

 

 

© Copyright 2001 by ClassBrain.com

Top of Page

Google

Search ClassBrain
Search WWW