I haven’t had these since I was a kid. Then we saw them at a bake sale and decided they were something that needed to be brought back into fashion for Christmas this year.
So far we’ve made two batches. I don’t know how they disappear so quickly. Fortunately, they are very easy (and kid-friendly) to make.
Boiled Chocolate Drops AKA Chocolate Haystacks
1/2 cup butter or margarine (125mL)
1/2 cup milk (125mL)
2 cups granulated sugar (500mL)
1/2 cup cocoa (125mL)
2 1/2 cups rolled/quick oats (625mL)
Put first 4 ingredients in a saucepan. Bring to a boil, stirring constantly. Boil for 5 full minutes.
Remove from heat. Stir in rolled oats. Drop by teaspoon full onto trays covered with waxed paper. Let harden. Makes 4 dozen.
Coconut fans can replace 1/2 cup of oats with 2/3 cup of coconut.
These harden quickly, so get them onto the tray ASAP.
(The recipe books says is great for first-time cooks, and they are. Easy and quick to make – there is no downtime to get bored.)
These cookies taste like a pepperminty dream. Making them is a … less pleasant dream. Unlike other recipes on my blog, DO NOT MAKE THESE WITH CHILDREN. As a grown-up, I get exasperated trying to roll and shape the delicate cookie dough. With kids, it will be an exercise in frustration.
But I promise you they are worth every single fiddly minute.
Candy Cane Cookies
1 cup butter or margarine, softened
1 cup icing (confectioner’s) sugar
1 tsp vanilla flavoring
2½ cups all-purpose flour
1 tsp baking powder
1 tsp salt
1 tsp almond flavoring
¼ tsp peppermint flavoring
½ tsp red food coloring
Mix first 4 ingredients together well. Add flour, baking powder and salt. Mix well.
Divide dough into two equal portions. To one half, add almond flavoring. To the other half, add the peppermint flavoring and food coloring. Refrigerate for at least 2 hours. (DO NOT SKIP THIS STEP)
Roll 1 tsp of each color dough into ropes about 5-6 inches long. Lay side by side. Pinch ends together. Twist to form a spiral. Keep dough and rolling surface cool. Place on ungreased cookie sheet and shape to form a cane. Bake at 350F for about 10 minutes until pale gold. Cool on baking sheet 2-3 minutes then remove. (Transfer with care; these cookies are delicate.) Makes about 2 to 3 dozen, depending on how big you make them.
Based on recipe from “Company’s Coming: Cookies” by Jean Pare, 1988
Christmas isn’t Christmas without holiday baking, so let’s start with something easy to make, and a good way to get the kids involved in baking.
Unfortunately, these can’t be sent to school because they do contain nuts (I’ve heard of a Wow-butter version but have not tried it myself.) They are fine – and always popular – at home and work potlucks.
Peanut Butter Marshmallow Squares
1/2 cup butter
1 cup peanut butter
1-300 gram bag of butterscotch chips
1-200 gram bag of mutli-coloured mini-marshmallows (you can use white but why be plain?)
Melt the butter, peanut butter and butterscotch chips over a low heat. Remove and let cool a little as to not melt the marshmallows. Pour in marshmallows. Coat thoroughly. Press into a 9″x13″ pan. Chill in fridge for 1 hour. (You can line the pan with parchment paper for easier removal.) Cut and serve.
For those of you who like a fresh salsa but are allergic to tomatoes – or who just want a change – this one is for you.
3 Granny Smith apples
2 jalepeno peppers
1/2 bunch of fresh cilantro
Juice the limes.
Core the apples and dice them into small pieces. Toss immediately with lime juice to keep from turning brown.
Dice the jalepenos finely. For hotter salsa, do not remove the seeds.
Chop the cilantro.
Mix all ingredients. Serve with salsa chips.
Refrigerate. It will keep for days in the fridge.