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December 2000


‘Tis the season to be baking…..and who doesn’t enjoy goodies? Well, there are certainly some scrumptious cookie recipes here, but I’ve also included some no-bake fun for those with limited time or those who might have smaller hands helping! Whatever your pleasure, enjoy….and a peaceful holiday season to all of you from me.

Pretzel Nut Balls

1 1/4 pounds almond bark (check your candy and bake stores)
1 large bag thin stick pretzels
1 16-ounce package nut pieces of your choice

Melt the almond bark according to the package directions. Then break pretzels into small pieces. Add pretzel and nut pieces to the melted bark; mix well. Lay waxed paper onto a flat surface, and drop rounded teaspoonfuls of the mixture onto the waxed paper. (Note: these may actually be shaped however you’d like; i.e., logs, wreaths, stars) Let dry at room temperature for 20 minutes. Makes about 2 dozen.

Chocolate Macaroonies

1 package devil’s food cake mix
1/2 cup rolled oats, toasted
3/4 cup margarine
2 teaspoons vanilla extract
2 eggs, slightly beaten
1 cup flaked coconut
4 Hershey bars, plain
1/2 cup flaked coconut, optional

Preheat oven to 350║ F. To toast rolled oats, spread on baking sheet and set in the preheated oven for 10 minutes. In a large bowl, combine all ingredients except Hershey bars and the optional coconut. Blend well. Chill mixture for 15 minutes. Form chilled mixture into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets. Bake 10 to 12 minutes or until cracked and soft to the touch. After removing from the oven, immediately place one square of Hershey bar on top of the hot cookie and spread to frost. Sprinkle with optional coconut, if desired. Makes 3 1/2 dozen

Pecan Plops

2 cups pecan halves
1 egg white, room temperature
3/4 cup brown sugar
1 teaspoon vanilla extract

Preheat oven to 250║ F. Whip egg white to fluffy white peaks. Gradually add brown sugar, then vanilla extract. Stir in pecan halves and coat well. Using a fork, drop coated pecans onto greased cookie sheets. Bake for 30 minutes of until they smell like they are burning. These are by far one of the most enjoyable sweets of the holiday season. I highly recommend them! Makes a bunch.

Orange Marmalade Drops

2/3 cups sugar, sifted
1/3 cup butter
1 whole egg
6 Tablespoons orange marmalade
1/2 cups all-purpose flour
1 1/4 teaspoons double-acting baking powder

Preheat oven to 375║ F. In a large bowl, beat butter until soft. Gradually add sifted sugar and blen until light and creamy. Add the egg and marmalade; mix well. In a separate bowl, sift together the flour and baking posder. Stir these sifted ingredients into the butter mixture. Drop from a teaspoon, well apart, onto a greased cookie sheet. Bake 8 minutes.

NOTE: Because marmalades differ in consistency, it is difficult to dictate the right amount of flour. Follow the recipe and try 1 or 2 cookies. If they are too dry, add more marmalade. If they are too moist, add a bit more flour
and some grated lemon rind. Makes 4 dozen.

Muddie Buddies

9 cups wheat, rice, corn cereals
1 cup chocolate chips
1/2 cup peanut butter
1/4 cup margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

Place 9 cups of cereal into a large bowl. Cereal may be all one kind or a mixture of your choice, but use the ones like Chex«, not flakes. Melt the chocolate chips, peanut butter and margarine in a 1-quart microwave safe bowl using HIGH setting. Stir after one minute. Continue microwaving for another 30 seconds and stir again. If the mixture is not smooth, continue to microwave in 10-second increments. Most microwaves will heat this in the 1 1/2 minutes. The mixture will be smooth but slightly thick. Add the vanilla and stir.

NOTE: This step may also be done on top of the stove. I would use a double boiler method heating over hot water, instead of directly over the burner.

Pour the melted mixture over the cereals and stir to coat evenly. Pour the powdered sugar into a large bag (oven roasting bags do a great job here) and add the coated cereal. Shake to coat with the sugar. Pour onto waxed paper or aluminum foil to cool. Makes 9 cups.

Visit The whole kit'n kaboodle for more great recipes!