For the next 3 weeks I’m going to try and continue with a sweet treat and a winter beverage in each column. Believe it or not the sweet treats are about the hardest for me because we don’t do a great deal of candies, at our home. I’m the one with the sweet tooth, if I make it, I’ll eat it. My husband, Ervin, and son, Phillip, don’t care much for desserts. Me, on the other hand, I’m horrible.
If you’re looking for a ‘décor’ update this week, there isn’t one. Hopefully I’ll get the décor up this week, because the next week is ‘wrap’ week. I am seeing a batch of cookies on the horizon. Maybe there’s still hope for this tardy elf.
I’m getting ready to make a batch or two of wassail and freeze it for the holidays and cold winter nights. I’m also taking my own advice, from last week and making beverage baskets for my staff, at work. Mine are going to have chocolate, teas, cocoa, coffee and cookies.
One great thing about making fudge is how long it will last. I’ve held fudge in the garage refrigerator until summer. (Told you my family doesn’t eat a great deal of sweets.) The white fudge recipe I’m sharing is one of my all-time best fudge recipes. I’ve had guests write back for the recipe because they misplaced theirs.
Another fudge recipe that I really like making is pumpkin fudge. I’ll see if I can locate that one for next week, it is sooo….good. Of course there are tons of other fudge yummies out there, not to mention great ways to enhance old standbys.
As you begin to gather trays for gifts and gatherings remember to keep interest on the tray. This means different colors and flavors, along with various shapes of goodies. Reach for washed pine, cranberries and oranges to add a bit more décor. If you use solid red paper napkins during the holidays the leftovers can be used in February!
Need something to do with the kiddos? The Missouri Conservationist has a terrific section on making yummies for the birds. This can be found in the new December issue, 2020. You’ll also want to cut out the ‘bird-watching’ section so they little ones can learn their Missouri bird species. That reminds me of another good gift, a bird house! They aren’t too pricey and can add hours of entertainment, for those on the home front. (That includes me!)
I still have a bit more shopping to accomplish, I’m saving that for next weekend.
We’re planning a 20th birthday for our son, Phillip, in a few more days. The calendar is filling in, and we are spinning into the holiday crunch. Stay focused and take time to enjoy the reason for the season.
Simply yours, The Covered Dish, www.thecovereddish.com.
Sparkling Wassail
1 quart cranberry-raspberry juice
2 cups pear nectar
3 ounces frozen white grape juice
4, (4 inch) cinnamon sticks
Fresh Ginger: Peel and slice into nickel size rounds about an 1/8th of an inch thick.
Use 5-6 rounds.
Mix all ingredients together in a saucepan. Bring to a boil and reduce heat to a simmer. Cover if at all possible and mull ingredients for at least an hour before serving. Yields 6, (8 ounce) servings.
Chocolate Fudge White
1 stick (1/2 cup) salted butter
3/4 cup sour cream
2 cups white sugar
1/2 teaspoon salt
12 oz. white chocolate chips
1-(7oz.) jar marshmallow crème
1/2 teaspoon clear/white vanilla
1/2 cup dried, chopped cranberries
1 tablespoon orange zest
1/3 cup chopped almonds, optional
Line an 8 x 8 baking dish with aluminum foil and spray with vegetable spray or butter. Set to the side
Place butter, sour cream, sugar and salt in a 4 quart saucepan, over medium heat. Stir until all ingredients are blended and the mixture comes to a hard boil. You will need to stir continuously for a full five minutes at the hard boil. If you choose to use a candy thermometer it should reach about 235 degrees. Remove from heat and stir in the chips and marshmallow crème. Stir until candy is smooth. Once in a while you may need to return to the heat, to complete the dissolving of the white chips. Lastly add the vanilla, cranberries, orange zest and nuts if desired. Stir to blend ingredients evenly.
Pour into prepared baking pan. Allow to cool 2-3 hours setting on the counter, or you may choose to refrigerate. If using dried fruits or zests the candy must be refrigerated. The recipe yields approximately 40 pieces of fudge.
