Heirloom Holiday Recipes

JEANNE'S FUDGE

1 12 oz. semi-sweet chocolate chips

1 14 oz. Eagle brand (sweetened condensed) milk

1 tsp. vanilla

1 cup chopped nuts (optional)

Combine chocolate chips and milk in a microwave-safe bowl and heat for 30-60 seconds at a time, stirring in between, until melted completely.  Stir in vanilla (and some of nuts, if using).  Pour into 8x8 pan.  Top with remaining nuts, if using.  Chill 2 hours until firm.

GRANDMA'S SHORTBREAD

1 lb. butter (room temp)

1 1/2 cups sugar

2 egg yolks

5 cups unsifted flour

Cream butter until soft and smooth.

Gradually beat in sugar until light and fluffy.

Beat in egg yolks.

Gradually add flour, working until thoroughly blended.

Knead in bowl one minute.

Divide and pat dough in 9x13 pans - the dough should be 1/4" thick.

(Mom somehow got this into 4 pans - I'm lucky if I get it in 2, so obviously mine is thicker)

Cut each pan of dough into 24 squares and prick with a fork.

Bake at 325, 20-30 minutes.  Should be pale yellow - do not let it brown.

Cut into squares again while hot.

Cool.

SCOVIL BAKERY GINGERBREAD (I consider this heirloom because I got the recipe from the Scovil Bakery in Nauvoo and I have ancestors who lived in Nauvoo in the early 1800's.  I've been making it for many years.)

1 cup sugar

3/4 oil (or lard)

1 cup molasses (or sorghum)

1/2 cup hot water

Combine the above ingredients.  (Using the same glass measuring cup for everything, in the order listed, will make it easiest to get each ingredient out.)

Add 2 eggs.

Combine the following:

6-7 cups flour

1 tsp. baking soda

1/2 tsp. salt

2 tsp. cinnamon

2 tsp. ginger

Add dry ingredients to wet ingredients.

Refrigerate dough overnight.

Roll out and cut with cookie cutter (use Pam instead of flour).

Bake at 350 for 10 minutes.

The cookies freeze well and are softer and more flavorful after freezing.

OMA'S PEPPERMINT BARK

2 lbs. white chocolate

12 candy canes, crushed

1/2 tsp. peppermint extract

Unwrap candy canes and put them in a Ziploc freezer bag.  Whack them with a rolling pin until they are your preferred size (I like mine a little bigger than crumb-sized).  The kids like to help with this part.

Melt white chocolate in the microwave for 30-60 second increments, stirring between.

Stir in candy canes and peppermint extract.

Pour onto a cookie sheet lined with parchment paper.

Chill until firm.

Break into pieces.

NOT PICTURED:

MOM'S MUD COOKIES (Chocolate Cottage Cheese Cookies)

2 eggs

3/4 cup shortening

1/2 tsp. baking soda

1 cup cottage cheese

1 3/4 cup sugar

2 1/2 cups flour

2 tsp. vanilla

1 tsp. baking powder

1/2 tsp. salt

1/2 cup nuts

1/2 cup cocoa

Beat eggs.  Add the rest of the ingredients.

Chill dough.

Roll teaspoon of dough into a ball and roll in powdered sugar.

Bake 12 minutes at 350.

Makes 7-8 dozen.

OMA'S CHEESEBALL (great for snacking on Thanksgiving/Christmas/New Year's Eve)

2 8-ounce cream cheese 

1 large container dried beef, diced

1 tsp Worcestershire sauce

8 green onions, tops chopped fine

1 tbsp Accent

1 tbsp milk

Soften cream cheese and mix all together, using 1/2 pkg dried beef.  Form into a ball and chill.  Roll chilled ball in rest of chopped beef. Chill again.  Serve with crackers.

MOM'S WASSAIL
20 minutes before serving, combine:

64-oz. cranberry juice (I like cran-apple, I think Mom used cran-raspberry)

20 cups water
4 cups sugar
1/2 cup lemon juice
8 whole cinnamon sticks
2 Tbs. whole cloves

Simmer for 10 minutes in a very large pot.  Don't boil.
Add 2 cups orange juice
Serve warm.