Christmas Parfait with Homemade Granola

 

Homemade Granola

1. In a bowl add 3 Tbsp oil,  2 Tbsp maple syrup, 2 Tbsp honey and whisk to combine

2. Add in I cup old fashioned oats, 1/4 cup sliced almonds, 1/4 cup sunflower seeds and stir to coat

3. Spread out on a parchment paper lined baking sheet and bake for 15 min at 325 degrees 

4. Let cool, break apart and serve 

Sweet Sweets: Christmas Candy Classics

I have many great memories of being in the kitchen with my mom and eating her yummy food and goodies.  Around Christmas each year she would make fudge and divinity just like her mother and grandmother before her.  The tradition will some day be passed on to me.  I loved having her as a guest host in this episode to show us how to make these delectable holiday candies.  Candy making can be tricky but knowing a few secrets can help.  We hope you try making these recipes with your loved ones and make unforgettable memories in the process. 

Chocolate Fantasy Fudge

3/4 cup butter
3 cup sugar
2/3 cup evaporated milk
12 oz. semi sweet chocolate chips
1 tsp vanilla extract
7 oz jar marshmallow cream
1 cup chopped pecans

*optional for a slightly less sweet flavor add a pinch of salt and 1/4 cup cocoa powder 

1. In a saucepan melt butter, sugar and evaporated milk over medium hight heat, stirring constantly to prevent burning.  Once the mixture starts to boil reduce heat to medium.
2. Still stirring, bring to a full rolling boil for 4 min. or until candy thermometer reads 234 degrees.
3. Remove from heat and add chocolate chips stir until melted and combined
4. Add vanilla and marshmallow cream. Stir, stir and stir some more until it becomes smooth and glossy.
5. Add pecans and stir again. Stir until the mixture has cooled a little
6. Line a pan with foil and press the fudge evenly into the pan with a spatula
7 Allow to cool and cut into cubes. Store in a foil lined tin.

Microwave Peanut Brittle

•           1 1/2 c Spanish peanuts

•           1 c sugar

•           pinch of salt

•           1/2 c corn syrup

•           1 tsp butter

•           1 tsp vanilla extract

•           1 tsp baking soda

1. In a glass bowl add 1 1/2 cup Spanish peanuts, 1 cup sugar, a pinch of salt (or use salted nuts) and 1/2 cup corn syrup. Stir to combine.

2. Microwave for 4 min at 80% power, remove and stir, then microwave again for 4 min at 80% power.

3. Remove and stir in 1 tsp butter and 1 tsp vanilla and microwave a final time for 2 min at 80% power.

4. Spray a cookie sheet with cooking spray and set aside.

5. Add 1 tsp baking soda and stir until light and foamy and immediately turn out onto the grease pan, spreading as thinly as possible.

6. Allow to cool and break into pieces.

Divinity

•           1/2 c water

•           2 c sugar

•           1/2 c corn syrup

•           pinch of salt

•           2 egg whites

•           1 c chopped pecans

•           1 tsp vanilla extract

•           2 Tbsp powered sugar

1. In a saucepan over medium high heat combine 1/2 cup water, 2 cups sugar, 1/2 cup corn syrup, and a pinch of salt.  Bring to a boil the reduce the heat to medium (the syrup should continue to boil)

2. Meanwhile, beat 2 egg whites to stiff peaks

3. Bring to syrup to soft ball stage, using a candy thermometer. (10 min or so)

4. Slowly beat 1/2 of the syrup mixture into the egg whites.

5. Put the remaining half of the syrup back on the stove and bring to soft crack stag

6. Slowly beat the rest of the syrup into the egg whites

7. Add 1 cup chopped pecans and 1 tsp vanilla and continue to beat.

8. Add 2 Tbsp powered sugar and continue to beat until the mixture is no longer glossy.

9. Spoon onto wax paper and allow to cool. Store in a tin.

Christmas Curry

 This is our traditional Christmas meal.  It started with my Grandma and Grandpa Gibson and now it's going strong 2 generations later.  The recipe was given to my grandma from a missionary friend of hers. We love this unique Gibson family tradition. 

1. Saute 3 diced onion and 3 cloves garlic in oil and 1 tsp chili powder, 3 Tbsp curry powder and 1 tsp salt until onions are tender

2. Add 1 1/2 lbs beef stew meat (or any cut of beef or lamb) and brown the meat

3. Add 2 cups tomato juice and 2 cups water and simmer until meat is tender (an hour or 2)

4. Add 1/2 head of chopped cauliflower and 4 diced potatoes and simmer until the veggies are soft

5. Meanwhile start on the cinnamon rice

6. In a stock pot boil 1/2 lb stew meat (chopped smaller), 1 diced onion, 3 cloves garlic, 4 whole cloves and 1 stick cinnamon until meat is cooked. 

7. Strain the solids and keep the liquid

8. Remove the garlic, cloves and cinnamon stick and add 1/2 cup peas to the meat and onions

9. Using the reserved liquid (2 cups) cook 1 cup rice (or more if needed)

10. Add the cooked rice to the meat and peas

Optional Salad topping

This gives the curry and nice zip and really adds to the dish

1. Dice 1 onion, 3 tomatoes and 1 bell pepper, add salt and pepper to taste

2. Add 3 Tbsp white vinegar and 1 Tbsp water

3. refrigerate for at least 1 hour before serving

**We will typically make this Christmas Eve, refrigerate and reheat for Christmas Day.  This gives the flavors a chance to develop before serving and its nice not to have cook it Christmas Day! 

Christmas Cookie Decorating

 Here is a video showing you some of my favorite Christmas cookie decorating techniques. 

Recipes can be found here 

Holly Jolly Hot Chocolate

Instant Hot Chocolate Mix

In a large bowl mix 

    1 lb powdered sugar

    1 large box of dry Nestle Quick

    8 qt. box of powdered milk

    1 lb container powdered coffee creamer

    1/2 cup or more cocoa powder 

Store in an air tight container

Stovetop Hot Chocolate

(Makes 4 servings)

1. In a saucepan melt 1/2 cup semi-sweet chocolate chips over medium heat. 

2. Add 4 cups milk and 1/4 cup sugar

3. Heat milk to scalding but not boiling. 

4. Stir in 1/2 tsp vanilla 

5. Serve hot and enjoy!

Add crushed peppermints or raspberry gelatin to make different flavors 

Sweet Sweets: Cherry Chocolate Chip Cake

I love to bake all the time, but especially at Christmas.  I have a whole roster of things I make each year, but I can't eat it all myself so I enjoy sharing it with family, friends and neighbors.  This recipe is perfect for sharing.  It's like my version of fruit cake that actually tastes good.

Cherry Chocolate Chip Cake

1. Mix together 1/2 cup oil, 1/2 cup butter (softened) 3/4 cup sugar and 3 eggs

2. Mix in 1 tsp vanilla extract, 1/4 tsp almond extract, 1 tsp salt, 

1/2 tsp baking soda and 1 & 1/2 tsp baking powder 

3. Mix in 2 cups flour (can use glutten free flour)

4. Throughly mix in 3/4 cup milk)

5. Chop a 10 oz jar of maraschino cherries and mix in

6. Add 1 (or more) cup of mini semi-sweet chocolate chips and stir a final time. 

7. Grease 4 mini loaf pans and divide the batter between them (about 1 cup in each)

8. Bake in a 350 degree oven for 35-45 min (until a toothpick comes our clean)

The Glaze

1. In a bowl combine 1 cup powdered sugar, 1 tsp vanilla extract

1/4 tsp almond extract and 2 tbsp water

2. Stir until smooth

3. Drizzle over cooled cakes 

4. Enjoy, share or freeze.