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Are you frustrated with your search for “just-the-right-present” for some of the names on your shopping list? This column should be of help to you. Last summer when Lindsey Rangel was awarded the Culinary Superintendents’ Award at the Delaware State Fair for her Cranberry Gumdrops, I immediately knew that this would be a perfect recipe to share with you for holiday gifting and entertaining.
For years I have been trying to duplicate the wonderful hot fudge sauce that my mother used to make. I do not know what happened to her recipe but I’ve tried and tried with no success. And then, very recently, I discovered a Southern Living recipe for Ultimate Chocolate Sauce. I was expecting yet another disappointment but – finally – I think that I’ve found a recipe very much like the one that mother made. Wow! Someone you know would surely love a jar of this – if you can bear to part with it.
Earlier this fall I made this Land o’ Lakes recipe for Gingersnap Muffins when we needed a “fall flavor” for a tea at the Dorchester Historical Society. This recipe makes about 48 mini-muffins so just one recipe can make a lot of people happy that they know you. Pack these in those holiday decorated see-through bags and play Santa.
Cranberry Gumdrops
(from Taste of Home Treasury of Christmas Recipes)
2 envelopes unflavored gelatin
1/2 cup cold water
1 (16-ounce) can jellied cranberry sauce
2 cups granulated sugar, divided usage
3 (3-ounce) packages raspberry gelatin
Spray an 8-inch square baking dish with nonstick cooking spray and set aside. Place cold water in a saucepan and sprinkle unflavored gelatin over water; let stand for 2 minutes to soften. Add cranberry sauce and 1 cup of the sugar to the saucepan and cook over LOW heat until sauce is melted and sugar is dissolved – about 10 minutes. Whisk until smooth. Remove from the heat and stir in dry raspberry gelatin until gelatin is completely dissolved – about 3 minutes. Pour into prepared baking dish. Cover and let stand at room temperature for 12 hours or overnight. DO NOT REFRIGERATE. Cut into 1-inch squares; roll in remaining 1 cup granulated sugar. Place on baking sheets lined with waxed paper and let stand at room temperature for 3 hours. Turn pieces over and let stand for 3 hours longer. Roll in additional sugar if desired. IF liquid begins to pool around the bottom of the gumdrops, roll them in sugar again and let stand for additional time before storing them in an airtight container. Store at room temperature. Makes about 5-dozen squares.
Are you frustrated with your search for “just-the-right-present” for some of the names on your shopping list? This column should be of help to you. Last summer when Lindsey Rangel was awarded the Culinary Superintendents’ Award at the Delaware State Fair for her Cranberry Gumdrops, I immediately knew that this would be a perfect recipe to share with you for holiday gifting and entertaining.
For years I have been trying to duplicate the wonderful hot fudge sauce that my mother used to make. I do not know what happened to her recipe but I’ve tried and tried with no success. And then, very recently, I discovered a Southern Living recipe for Ultimate Chocolate Sauce. I was expecting yet another disappointment but – finally – I think that I’ve found a recipe very much like the one that mother made. Wow! Someone you know would surely love a jar of this – if you can bear to part with it.
Earlier this fall I made this Land o’ Lakes recipe for Gingersnap Muffins when we needed a “fall flavor” for a tea at the Dorchester Historical Society. This recipe makes about 48 mini-muffins so just one recipe can make a lot of people happy that they know you. Pack these in those holiday decorated see-through bags and play Santa.
Cranberry Gumdrops
(from Taste of Home Treasury of Christmas Recipes)
2 envelopes unflavored gelatin
1/2 cup cold water
1 (16-ounce) can jellied cranberry sauce
2 cups granulated sugar, divided usage
3 (3-ounce) packages raspberry gelatin
Spray an 8-inch square baking dish with nonstick cooking spray and set aside. Place cold water in a saucepan and sprinkle unflavored gelatin over water; let stand for 2 minutes to soften. Add cranberry sauce and 1 cup of the sugar to the saucepan and cook over LOW heat until sauce is melted and sugar is dissolved – about 10 minutes. Whisk until smooth. Remove from the heat and stir in dry raspberry gelatin until gelatin is completely dissolved – about 3 minutes. Pour into prepared baking dish. Cover and let stand at room temperature for 12 hours or overnight. DO NOT REFRIGERATE. Cut into 1-inch squares; roll in remaining 1 cup granulated sugar. Place on baking sheets lined with waxed paper and let stand at room temperature for 3 hours. Turn pieces over and let stand for 3 hours longer. Roll in additional sugar if desired. IF liquid begins to pool around the bottom of the gumdrops, roll them in sugar again and let stand for additional time before storing them in an airtight container. Store at room temperature. Makes about 5-dozen squares.
Ultimate Chocolate Sauce
( from 2008 Christmas with Southern Living)
1 cup heavy cream
3/4 cup granulated sugar
8-ounces unsweetened chocolate, finely chopped
1/3 cup corn syrup
1/4 cup unsalted butter
1 1/2 teaspoons pure vanilla extract
1/8 teaspoon salt
Combine heavy cream and sugar in a heavy saucepan. Place over medium heat and cook, stirring constantly, until sugar dissolves. Stir in chocolate, corn syrup and butter. Cook over medium-low heat, stirring occasionally, until chocolate melts and all ingredients are blended. Remove from heat; stir in vanilla and salt. Let cool to room temperature. Transfer sauce to jars with tight-fitting lids. Store in refrigerator. To serve: spoon sauce into a microwave-safe bowl and microwave on HIGH for 20-second intervals until pourable. Makes 2 1/2 cups.
Gingersnap Muffins
(a Land o’ Lakes recipe)
1/4 cup granulated sugar
1/4 cup dark brown sugar, packed
2/3 cup molasses
1 egg
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
2 teaspoons lemon zest
2 1/2 cups all-purpose flour
1 cup sour cream
Preheat oven to 375 degrees. Lightly grease 48 mini-muffin cups or 24 regular muffin cups. Combine sugars, molasses, egg, baking soda, spices and lemon zest in large mixer bowl and beat at medium speed until well mixed. Add flour, 1/3 at a time, and sour cream, 1/2 at a time, beginning and ending with flour and mix just until well blended. Spoon batter into prepared muffin tins, filling 3/4 full. Bake mini-muffins for 13 minutes and regular muffins for 17 to 18 minutes. Allow to cool in pans for 5 minutes then remove to wire rack to cool completely.
