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Last Updated: Sep 17th, 2002 - 12:21:38 
 

December

Holiday Treats - Part 1
By ClassBrain Staff
Dec 20, 2001, 12:40am

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Holiday Treats from the Staff at ClassBrain

Holiday Treats from the Staff at ClassBrain

Part 1

 

With the holidays upon us, we’re all scrambling to prepare for get-togethers with family and friends.  One of the best parts of these occasions is, of course, the holiday treats. 

 

The staff members at ClassBrain went through their special family recipes, and decided to share some of their favorites.  These are recipes that have been handed down within their families!  So, from our homes to yours – We wish you a Merry Christmas, Happy Chanukah, and Happy Holiday Season.

 

Quick Jumps:      Grandma Elenore’s Persimmon Cookies

Mom’s Jam Thumbprints

Aunt Nancy’s Peanut Brittle

Cheesecake for Diabetics

 

From Melissa & Daniel Gruber

 

Grandma Elenore’s Persimmon Cookies

 

Quantity                               Ingredients

1 Cup

1 teaspoon

1 Cup

1/2 Cup

2 Cups

1 teaspoon

1/2 teaspoon

1/4 teaspoon

1/2 teaspoon

1 whole

Persimmon Pulp

Baking Soda

Sugar

Margarine

Flour

Cinnamon

Nutmeg

Ground Cloves

Salt

Egg

 

In a medium bowl, combine persimmon pulp, baking soda, sugar, margarine, and egg.  Beat well for about 2 minutes.  Add remaining ingredients until completely moistened.

 

Add raisins and walnuts if desired.  Drop by spoonfuls onto a cookie sheet.

 

Bake at 375ºF for 15 minutes or until golden brown.

 

Let cool, they should be slightly spongy to the touch.       Top of Page

 

Mom’s Jam Thumbprints

 

Quantity                               Ingredients

2/3 Cups

1-1/2 Cups

1/2 Cup

1 teaspoon

2 lightly beaten

1 Cup

1 jar

Butter or margarine

Flour

Sugar

Vanilla

Egg Yolks

Finely Chopped Walnuts

Jam - any kind

 

In a large mixing bowl, beat butter until soft.  Add half of the flour, and all of the sugar, egg yolks, and vanilla.  Beat until combined.  Beat in the remaining flour.  Cover and chill at least one (1) hour. 

 

Shape dough into 1” balls.  Roll dough into egg whites and then into the nuts.  Place on a greased cookie sheet about 1” apart.  Make an indent in the dough with your thumb. 

 

Bake at 375ºF for 10- 12 minutes.

 

Fill the centers with your favorite jam when the cookies have cooled.                Top of Page

 

Aunt Nancy’s Peanut Brittle

 

Quantity                               Ingredients

1 Cup

1 Cup

1/2 Cup

1/8 teaspoon

1 teaspoon

1 teaspoon

1 teaspoon

Raw Peanuts

Sugar

White Corn Sugar

Salt

Butter or margarine

Vanilla

Baking Soda

 

Combine peanuts, sugar, corn syrup, and salt in a 1-1/2 quart bowl and microwave on high for 7-8 minutes, stirring once.

 

Add butter and vanilla and Microwave on high for two (2) minutes.  Add baking soda, stir until foamy, and spread quickly on a greased cookie sheet.

 

When the brittle cools and hardens, it’s ready to eat.

 

The next two recipes are included for those in your life that have difficulty with diabetes.          Top of Page

 

Cheesecake for Diabetics

 

Quantity                               Ingredients

4 Large

1-1/2 teaspoons

1 teaspoon

1 (white only)

1 Tablespoon

1/2 Cup

1/2 Cup

2 Tablespoons

2 Cups

1-1/2 teaspoons

1-1/2 packets

1-1/2 packets

1/2 Cup

6 whole

Graham crackers

Grated lemon rind

Margarine

Egg

Granulated gelatin

Instant non-fat milk powder

Cold water

Fresh lemon juice

Plain low-fat yogurt

Vanilla extract

Sugar substitute

Sugar substitute

Iced water

Strawberries (garnish)

 

Put crackers in a plastic bag and tie the top.  Crush with a rolling pin to make fine crumbs.

 

Melt margarine and spread evenly over the bottom of a 9” round cake pan.  Sprinkle cracker crumbs evenly over the bottom only and press gently. Chill in refrigerator.

 

Soak gelatin in cold water; place in double boiler to dissolve gelatin.  Combine yogurt and first measure of sugar substitute and beat with mixer at moderate speed, adding dissolved gelatin gradually.  Chill until it has the consistency of an unbeaten egg white.

 

Meanwhile, combine iced water, lemon rind, egg white, and dry milk powder in a bowl and beat with a rotary beater until soft peaks form.  Add lemon juice, vanilla, and second measure of sugar substitute and beat at high speed until stiff. Fold into partially set yogurt mixture and blend very well.  Spoon mixture on top of crumbs in pan and chill 4 or more hours or until set.

 

To unmold: loosen around edge of mold with thin spatula right down to the bottom of the pan.  Turn a large plate upside down and place on top of the mold.  Turn plate and pan over and cover the top of the pan for a few seconds with a hot cloth.  Remove cloth and lift pan from mold.  Garnish with strawberries.

 

Serves 6            Top of Page

 

 

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