Favorite family recipes...: December 2008

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Date Nut Bread

2 cups chopped dates 1 1/2 cup boiling water 1 Tablespoon butter or margarine 2 teaspoons baking soda 1 egg 2 cups brown sugar 3 cups flour 1 teaspoon salt 1 teaspoon vanilla 1 cup chopped walnuts
Pour water over dates, add butter and soda. Allow to cool. Add egg, brown sugar, flour, salt, and vanilla. Mix well. Stir in chopped walnuts. Spoon into loaf pans. Bake at 350 degrees for one hour. If using smaller pans, less baking time. Cool and slice. May also be made into sandwiches with cream cheese filling.

Candy Turtles

I know I said I was through making goodies for the season. I do have the ingredients and I think I will make these on Tuesday.

CANDY TURTLES

1/2 lb. caramels
2 tbsp. cream
1 1/4 c. pecans, sm. pieces
1/2 c. semi-sweet chocolate chips

Melt caramels in top of double boiler. Add 2 tbsp. cream. Stir until smooth. Add pecans. Drop by teaspoon onto a greased cookie sheet. Let stand until firm and not sticky to touch.

Melt chocolate chips over hot water. Remove from heat. Spread one teaspoon of chocolate over each caramel piece. Let stand until chocolate is firm. Keep in a cool place.

Fudge Puddles

1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup light brown sugar (packed)
1 egg
1/2 teaspoon vanilla extract
1 & 1/4 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt

Fudge filling:

1 cup milk chocolate chips
1 cup semisweet chocolate chips
1 can sweetened condensed milk
1 teaspoon vanilla extract
chopped peanuts

Directions:

In a large mixing bowl, cream the butter, peanut butter and sugars. Beat in egg and vanilla. Combine the flour, baking soda and salt, gradually add to creamed mixture. Chill for at least 1 hour.

Shape into 48 balls, 1 inch each. Place in lightly greased mini muffin tins. Bake in preheated 325 degree oven for 14 - 16 minutes or until lightly browned. Using the end of a wooden spoon handle, make a 1/2 deep indentation in the center of each ball. Cool in pans for 5 minutes, before removing to wire racks to cool completely.

For filling, melt choclate chips in the microwave a few seconds or until melted. Stir in sweetened condensed milk and vanilla until smooth. Fill each shell with filling. Sprinkle with peanuts. Leftover filling can be stored in the fridge and served warm over ice cream.