Mom's Peanut Butter Fudge

One thing my mother always made at least once during the holidays was peanut butter fudge. It was never chocolate or any other kind . . . always peanut butter, but we didn't mind because we loved it so very much. It was a real treat!



She always made it in the same pot, an old aluminum one that she had gotten in her original set of Wearever cookware back in 1955. I think it cost almost as much as a house, but here we are 2011 and she is still using it. Money well spent, I'd say!



She never measured anything. She didn't need to . . . it was all done by memory, and she knew exactly how much of each thing she needed to add by sight alone . . . and it always worked like a charm, every time. (Me . . . I made fudge sometimes for my children when they were growing up, and 9 times out of 10 they'd end up having to eat it with a spoon.



We'd watch her as it went together . . . as if by magic . . . and then sometimes she would let us beat it when it was ready, with her big old wooden spoon . . . if we'd been very good . . .we'd be given the pot and spoon to lick clean . . . we did a pretty good job of that, coz it would always be as clean as a whistle by the time we were done.



The beaten fudge would be poured into the same pan each time . . . it was an old aluminium tin, blackened through use . . . it's bottom engraved in a swirly pattern of raised tin. Some how those little traced swirls on the bottom of each piece only added to it's flavour . . . cakes used to come out with that swirly pattern as well. Nom! Nom!



After I grew up, I was determined to learn how to make it for myself and my family, and so I had her dump in the ingredients one at a time one evening . . . and I carefully measured them as she did so. It worked out pretty well, as I have had a great peanut butter fudge recipe for years that I can count on to turn out every single time.



It never quite tastes quite as good as the memory of the taste of hers . . . but then . . . I don't have that special touch of magic mother's love that she put into it . . . nor do I have a swirley bottomed pan.



*Mom's Peanut Butter Fudge*
Makes one 8 inch square pan
Printable Recipe

It just wouldn't be Christmas without a pan of this to munch on! Creamy and peanut buttery. If you don't like peanut butter, look away now!

21 ounces of white sugar (3 cups)
3 TBS smooth peanut butter
250ml of whole milk (1 cup)
2 ounces butter (1/4 cup)
1 tap vanilla

Butter an 8 inch square pan. Set aside.

Place the sugar, peanut butter and milk into a LARGE saucepan. (You will need a really big one as it really increases in volume when it is boiling. Trust me on this.) Heat, whisking, until the peanut butter is completely melted into the mixture. Increase the heat slightly and bring to a rolling boil. Reduce the heat to a medium boil and continue to boil, stirring occasionally to help prevent it from catching. You will want to boil it to the soft ball stage, (115*C/235*F) This should take between 18 to 25 minutes or so. Once this happens, remove from the heat immediately.

Stir in the butter and vanilla. Beat with a wooden spoon until it begins to look creamy and begins to lose it's gloss. Pour into the prepared pan immediately. (Don't wait too long or it will harden in the pot and you won't be able to pour it into the prepared pan. You just want it to begin losing it's gloss.) Allow to set for about an hour at room temperature, before cutting into squares to serve.

Store in an airtight container. This also freezes well.



Over in The Cottage today, a delicious Cauliflower Cheese Pie in a Potato Crust.

Rolo Pretzel Turtles

Don't you just love it when all your ducks line up in a row. This is something that I have wanted to make for a very long time, but I just never happened to have all the ingredients in the house at the same time.



I had some rolo's leftover from my Pampered Chef Party last month and I wanted to use some of them up. We are invited out for supper tonight so I thought that if I made some Rolo Pretzel Turtles I would have something really scrummy and homemade to bring as a hostess gift.



I never like to go visiting empty handed, do you?

Oh my . . . these are sooooo yummy. And so very easy to make! Almost too easy. They're too easy to eat as well . . . so I think I'm taking some flowers instead of . . . um . . . Rolo Pretzel Turtles. Gifts you make for other people don't have any calories in them . . . right?



Don't judge me. Sigh . . . I am so wicked, and I have zip willpower. Obviously!




*Rolo Pretzel Turtles*
Makes as many as you have pretzels, rolos and nuts to make
Printable Recipe

This recipe is a doddle and oh so scrummy. Dangerous.

Rolo chocolate candies
mini salted pretzels
toasted whole pecan nuts



Preheat the oven to 180*C/350*F/ gas mark 4. Lay out your pretzels on a lightly buttered baking sheet. Top each pretzel with a rolo candy, top side up. Bake in the oven for 3 to 5 minutes. You want the rolo to be soft, but not melted. Remove from the oven and immediately press a toasted pecan nut onto the top of each, squashing the rolo down a bit. Don't be too heavy handed though as you don't want the goodness to squish out the bottoms. Eat warm. Eat cold. Just EAT! Yummo!

Figgy Pudding Truffles

The song, "We Wish You a Merry Christmas" has firmly immortalized figgy pudding in the Christmas lexicon. But what exactly is a "Figgy Pudding?"



The figgy pudding dates back to the 16th century in England, where traditionally it was served at the very end of the large Christmas meal. It was so much a part of the culture that even Charles Dickens references figgy pudding sitting on the table of Bob Cratchit in his masterpiece “A Christmas Carol.”



Figgy pudding became quite popular in England because many English gardens contained fig trees. And while many recipes called for actual figs to be used, those recipes slowly replaced figs with the cheaper product raisins instead.



I think we can safely say that, in these modern times, a "Figgy Pudding" is more or less what we have come to know and love as "Christmas Pudding." A delightful steamed concoction of vine fruits, spices, eggs, flour, etc. A must have with Christmas dinner along with hard sauce or brandy cream!



These delicious little concoctions are wonderful little chocolate truffles made using leftover Christmas Pudding, chocolate and sherry. Topped with some melted white chocolate and some green and red snipped glace cherries, they manage to look just like a traditional Figgy Pudding!



I think Dickens would approve.




*Figgie Pudding Truffles*
Makes about 3 dozen
Printable Recipe

Even if you think you don't like Christmas Pudding, I think you will like these! Messy to make but on-so-scrummy when done!

125g of good quality dark chocolate, finely chopped (4 ounces)
350g of leftover or freshly cooked and cooled Christmas pudding (about a cup and a half, packed)
60ml of sweet sherry (1/3 cup) (Can use fruit juice)
2 TBS of golden syrup (or corn syrup)

To finish:
100g of good quality white chocolate, finely chopped (3.5 ounces)
6 red glace cherries, chopped into small bits
6 green glace cherries, sliced into slivers
(Can use green sprinkles if that's all you have)

Line a large baking sheet with cling film. Melt the dark chocolate in a bowl over simmering water, making sure that the bottom of the bowl doesn't touch the water. Crumble the pudding into a bowl and crush somewhat with a fork. Stir in the sherry, golden syrup and melted chocolate, mixing all together well. Now comes the messy part. Using cold hands that you have just washed and dried, pinch out walnut sized balls of the mixture and shape between your palms into balls about 1 inch in diameter. Place on the prepared baking sheet. Repeat, washing hands again as necessary, until you have used up all the mixture. Place in the refrigerator to chill for about an hour. Remove and place each in a tiny paper case.

Melt the white chocolate in a bowl over simmering water, making sure that the bottom of the bowl doesn't touch the water. Whisk until melted and smooth. Remove from the heat.

Have all your decorations ready. Using a teaspoon, spoon a little white chocolate over each truffle, one at a time, and apply the cherries to resemble holly leaves and berries on top. ( I like to use tweezers to apply these. It's a lot easier than using the fingers.)

To give away, place in small decorative boxes, lined with tissue paper. They are also lovely handed around with drinks after dinner.

Sugar Plums

Twas the night before Christmas
and all through the house . . .
not a creature was stirring,
not even a mouse!
The children were nestled,
all snug in their beds . . .
While visions of sugar plums,
danced in their heads . . .

"A Visit From Saint Nicholas" by Clement C Moore, has long been a favourite Christmas verse of many. I had a little Golden Story Book, beautifully illustrated, of the poem when I was a child, and one year I memorized the whole poem to recite during our local village's Christmas Pageant.



I can still remember how excited I felt about that . . . I did put my whole heart and soul into it. 'Twas a wonderful experience indeed! I was no Shirley Temple, but I did my bes



I was never quite sure what Sugar Plums were back then . . . but I kinda thought they were candies and such. Sweet Treats that Santa was sure to leave for all the good boys and girls in the world!



These infamous sugar plums that filled children's heads in Clement Moore's time were actually sugar coated coriander, a treat that offered a sweet start and then a spicy burst of flavor. Later the recipe included small bits of fruit and nuts, becoming the confection we know today.


Tasty little balls of dried fruit, nuts, jam and spices, their name comes from the prunes or "dried plums" which you find in the recipe.

I have chosen to use dates and cranberries along with the "plums" in mine, but there is no reason why you could not substitute them with other fruits, such as dried apricots, or cherries. All would give a pretty jewel like appearance.



Of course you could make these extremely healthy by rolling them into chopped nuts or dessicated coconut instead . . . but it is Christmas after all . . .

It just wouldn't be the same without an indulgence here and there! The Toddster just loves these!



*Sugar Plums*
Makes 18 to 2
Printable Recipe

These keep for weeks in the refrigerator. The perfect gift when presented in pretty litte paper cups and a lovely gift tin!

3 ounces (1/2 cup) chopped pitted dates
3 ounces (1/2 cup) chopped toasted walnuts
1 ounce (1/4 cup) dried cranberries
1 ounces (1/4 cup) chopped pitted prunes
1 ounce (1/4 cup) chopped toasted hazlenuts
2 TBS fruit jam
1/2 tsp ground cinnamon
1/8 tsp ground cloves
3.5 ounces (1/2 cup) granulated sugar

You can do this by hand, but a food processor does a quick and easy job of it.

Begin by placing the chopped dates, walnuts, cranberries, prunes and hazelnuts in the bowl of a food processor. Pulse until everythig is chopped very small and they begin to clump together a bit. Add the jam and spices and pluse until it all begins to come together. (when you press some of the mixture between your fingers it should hold itself into a ball. Don't over process, so keep checking. You want to see individual pieces of the fruit and nuts, not a paste.

Place the granulated sugar in a bowl. Take out tablespoons of the fruit mixture and shape into balls by rolling it in the palms of your hands, Drop the balls into the granulated sugar and give them a good coating. Place into little paper cups. Repeat until all of the mixture is used up. Store in the refrigerator in an airtight container.

Almond Florentine

You can't get much easier than this deliciously tasty cracker snack! Seriously! I was so excited to find these Italian Crackers over here, coz it meant that I would be able to make one of my favourite Christmas Treats!



You can have it made and cooling in less than 15 minutes! This is a recipe that I got years and years ago from one of my father's friends and it's soooo delicious. I had been longing for it and despairing of being able to have it . . . until I found these crackers. They are just like the Saltine Soda Crackers from back home . . . or pretty close anyways!



Using simple ingredients and not a lot of skill, this is recipe is a real winner all round. I have a meeting to go to tonight and I thought I'd gift the ladies with this delightful treat!



And you know . . . there's no calories in gifts are there . . .



Shhh . . . don't burst my bubble!



Crispy, salty, buttery and sweet. M-O-R-E-I-S-H-L-Y unbelievably scrummily and dangerously addictive!! (Don't say I didn't warn you!!)



*Almond Florentine*
(i.e.Cracker Candy!)
Makes one baking sheet full
Printable Recipe

Easy peasy lemon squeezy!

Italian crackers
8 ounces butter (1 cup)
170g of light brown muscovado sugar (1 cup packed)
100g flaked almonds (1 cup)

Preheat the oven to 180*C/350*F/ gas mark 5. Line a baking sheet (with sides) with some aluminum foil. Butter the foil well. Lay out enough of the crackers in a single layer to completely cover the bottom of the baking sheet. Set aside.

Place the butter into a saucepan. Melt. Whisk in the brown sugar and heat over medium heat for 5 minutes without boiling, whisking until completely amalgamated and the sugar is dissolved. Pour this mixture evenly over top of the crackers. Sprinkle the flaked almonds evenly over top.

Bake for 7 minutes. Turn the oven off. Crack the oven door open and allow to sit for 3/4 to 1 hour in time. Cut into squares while still warm. Store in an airtight container.

If you like you can drop some chopped milk chocolate over top of the mixture, while it is still hot and spread it out to cover.

Cashew Nut Brittle

Around this time of year my mind turns to the art of making delectable homemade Christmas treats and gifts! Wrapped up in pretty packages and bows, they are a wonderful way to share the joys of the Christmas season.



I start in late November, so that by the time the week before Christmas rolls around I have a beautiful assortment ready to give to my friends. You'll find that most things can be quite easily frozen in airtight containers.



This helps to spread the expense and the work throughout the month, and helps to keep me in a Christmassy mood the whole month through.



I just love this exercise. I think it goes back to the times when I had a large and growing family. I always baked tons and tons for our Christmas holidays . . . with the size of our extended family and all of our friends, doing so just made sense.



I've never had anyone turn down a gift of a delicious homemade treat yet!



This tasty nut brittle makes the perfect gift. Not only is it quick to do, but it's also very easy. I do not recommend doubling the recipe. I always make it in single batches. It's so easy and quick though, that's not a problem really.



Buttery, crunchy and absolutely filled to the hilt with lovely buttery salty cashew nuts. This is everyone's favourite! The only problem you will have with this is to keep from eating it all yourself! Seriously!



*Cashew Nut Brittle*
Makes about 1 pound
Printable Recipe

Sweet, crunchy and buttery . . . and just stogged to the hilt with salty cashew nuts!! Quick and easy in the microwave!

7 ounces of caster sugar (1 cup)
4 fluid ounces of golden syrup (1/2 cup, can use light corn syrup)
8 ounces of whole salted cashews (2 cups)
(crush them a bit with your hands so that some are whole and some
are broken)
1 tsp unsalted butter
1 tsp vanilla extract
1 tsp bicarbonate of soda

Butter a large shallow baking tin and set aside.

Place the sugar and golden syrup into a deep 2 litre glass casserole dish. Stir together with a fork. Place in the microwave, uncovered. cook on high for 4 minutes. Remove from the microwave and stir in the cashew nuts. Return to the microwave and cook on high for 3 to 5 minutes. The time depends on the strength of your microwave. The nuts should only be light brown. Remove from the microwave and stir in the butter and vanilla. Return once again to the microwave and cook on high for 1 to 2 minutes longer, again this timing depends on the strength of your microwave. Remove from the microwave and carefully stir in the soda, mixing it in well. Pour onto the prepared baking sheet, spreading it out thin with a fork. Allow to cool and harden for about 60 minutes before breaking into pieces. Store in an airtight container.

NOTE - DO TAKE CARE WHEN HANDLING HOT SUGAR MIXTURES!!! They are very hot and you can get a really nasty burn!

This recipe can be easily varied by using different nuts, or a mixture of nuts, adding coconut, etc.