“The blessing of the Lord makes us rich and He adds no sorrow to it!! Proverbs 10:22
Blessings in sweet, tasty packages be the subject for today. Here are ‘a few of my favourite things’ I’m baking today, and later on this month with family! The recipes are easy, and actually not originals–each one can be found on the product packaging..so anyone can make them. But I still like to call them my own 🙂
Place in stovetop pan:
1 1/2 cups butter
3 cups sugar
2/3 cup evaporated milk
Set burner on HI. Stir CONSTANTLY while bringing ingredients to a boil. Lower heat to Med Hi and ensure mixture does not burn. Keep a cup of cold water nearby to check consistency:
Place small tsp of mixture in cold water and see if it will form into a ball that will keep its own shape. Keep testing mixture until it forms a soft ball… Then…..
Take turn off burner and add the following in order:
1 1/2 or 2 cups semi-sweet chocolate chips
1 tsp vanilla
1 jar (12 oz) marshmallow cream or fluff.
Stir well! While still warm, pour into 9 x 13 inch pan that has been greased with butter. Place pan in fridge, cold garage, (or freezer, if in a hurry!) and let candy harden. Ready when you are!
Danish Almond Macaroons
Preparation: Line baking sheets with parchment paper or brown paper. Preheat oven to 325.
1 can Almond Paste
2 egg whites
1 1/4 cup sugar
Break almond paste into small pieces and place in food processor or bowl. Add sugar and beat with electric mixer or processor until mixture is smooth. Add egg whites and mix well. Spoon by rounded teaspoonfuls onto lined baking sheets, about 1 inch apart.
Bake 15-18 minutes at 325 until lightly browned. Cool completely on baking sheets. Peel macaroons off parchment paper when completely cool.
Note: To remove macaroons from brown paper, brush underside of paper with water under each cookie, one at a time.
Raspberry Almond Thumbprint Cookies
Preparation: Preheat oven to 350. Grind up at least 1 cup of walnuts or pecans for later. Prepare glaze for later. Set aside 1/2 to 1 cup of raspberry jam.
Glaze: Mix these in a small bowl for a light glaze for later (optional):
1 cup powdered sugar
1/2 tsp almond extract
2-3 Tablespoons water.
In large mixing bowl combine:
2/3 cup sugar
1 Cup butter
1/2 tsp. almond extract.
Beat at medium speed, scraping bowl often, until creamy (1-2 mins.)
Reduce speed and add:
2 cups unbleached flour.
On low speed, beat minute for another 1-2 minutes.
Shape dough into 1-inch balls. Roll in ground walnuts or pecans. Place 2 inches apart on cookie sheets. With thumb, make indentation in center of each cookie. Fill each indentation with about 1/4 tsp of raspberry jam. Bake for 15-17 minutes or until edges are lightly browned. Then, drizzle the light glaze over cooled cookies. YUM!
The best part about of these goodies is sharing them! Sharing divides the calories and multiplies the blessings! Share with neighbors, friends and family!
Worship the Lord as you bake! Put on a Christmas CD, praise music, or listen to the songs uploaded in the blue Music Box.
“With the angelic hosts proclaim, ‘Christ is born in Bethlehem!'”