What’s Cooking in the Kitchen of Santa?


1 c creamy peanut butter 1 c salted peanuts 1/2 c butter 1/4 c milk 2 T vanilla pudding mix 3 c powdered sugar 1 t maple flavoring


Te Christmas countdown


is on! We hope you and your family are finding time to enjoy the holidays together amidst the busyness of it all. Tis is our final week of Santa’s cooking column and we hope you have enjoyed the many holiday reci- pes printed throughout this last month. We wish each of you a very Merry Christmas and a Happy New Year! See you again in 2011!


Paulette Sackett of Weaver-


ville Mom’s Bon-Bons


1 lb powdered sugar 1/2 c butter, softened but not melted


1/4 c sweetened condensed milk


1/2 t vanilla pinch of salt 2 c coconut flakes 1 lb semi-sweet choc. chips 1/4 cake paraffin wax walnuts or maraschino cher- ries for the middle


Cream powdered sugar and


butter, then add in sweetened condensed milk, vanilla, salt and coconut. Mixture should be thick enough to be rolled into balls. If needed, add more co- conut until it is firm enough to hold a ball shape. Using about a tablespoon amount, roll mixture around a nut or cherry and place on cookie sheet lined with wax paper. Freeze overnight. Slowly warm wax and chocolate until fully melted and mixed. Using toothpick or small skewer, dip frozen bonbons into chocolate, and then place back onto wax paper. Once chocolate has hard- ened, serve and enjoy. Tese can be stored in freezer for long peri- ods if needed.


Nut Goodie Bars


6 oz semi-sweet chocolate chips


6 oz butterscotch chips Line 9x13 pan with foil. Melt


chips and peanut butter over low heat. Divide mix in half. Pour half into the foil-lined pan and place in freezer or fridge to cool. Add pea- nuts to remaining mix and set aside. Place butter, milk and vanilla pud- ding mix into saucepan and bring to boil. Remove from heat and add powdered sugar and maple flavor- ing. Beat until smooth. Spread onto refrigerated chocolate layer. Pour remaining chocolate mix- ture on top and refrigerate. Once cooled and solid, cut into 48 bite sized pieces and separate to serve.


Old Fashioned Caramels


2 c sugar 1/2 lb butter 1 3/4 c white corn syrup 1 1/2 t vanilla nuts or coconut


Combine all ingredients except


vanilla and nuts. Cook on high heat until it reaches 210º. Remove from heat, add vanilla and nuts, stir quickly and pour into but- tered 9 x 13 cake pan. Refrigerate to cool. Once cool and firm, cut into 48 bite-size pieces and wrap in- side small squares of waxed paper. Twist papers at two ends to resem- ble small, wrapped candies.


Marsha Boone of Weaverville Cranberry Chutney


1 – 10 oz pkg fresh cranberries ¾ c brown sugar, packed ½ c light raisins ½ c chopped celery (optional) ½ c chopped apple ½ c orange juice ½ c coarsely chopped nuts, wal- nuts or pecans


2 T lemon juice ¼ t cloves


Combine all ingredients in large


saucepan. Bring to boil, stirring constantly. Simmer uncovered for 15 minutes, stirring occasionally. Store, covered in refrigerator. Serve chilled. Makes 3 cups.


8 THE TRIBUNE/LEADER - December 9 - December 15, 2010 Mama’s Raisin Loaves


7-8 c all-purpose flour 2 pkgs yeast (or ½ oz yeast) ½ c sugar 2 t salt 1 ½ c milk 1 stick butter, cubed 2 eggs 2 ½ t vanilla extract 2 t almond extract 3 t lemon juice 2 ½ c raisins melted butter cinnamon sugar


Combine three cups flour, sug-


ar, yeast and salt in large bowl. Heat milk, water and butter to 120º. Add to dry ingredients and beat until moistened. Add eggs, extracts and lemon juice. Beat until smooth. Add jumbo raisins. Stir in enough remain- ing flour to form soft dough (dough will be sticky; do NOT knead). Cover and let rise in warm place until doubled, about an hour. Punch dough down. Divide into thirds; place in three greased loaf pans. Cover and let rise until almost doubled, about 45 minutes. Bake at 350º for 30 minutes. Brush with melted butter and sprinkle with cinna- mon sugar. Bake 5-10 minutes until golden brown.


Sausage-Egg Casserole


10 eggs 2 ¼ c milk 1 ½ t ground mustard ½ t salt 1 lb pork sausage, cooked and drained


at least 6 slices bacon, cooked and drained


2 c white bread, cubed 1 ½ c shredded cheddar cheese


In large bowl, whisk eggs,


milk, mustard and salt. Stir in sausage, bread cubes and cheese. Pour into greased 9x13 bak- ing dish. Cover and refrigerate overnight. Christmas morning, get dish out and let stand 30 minutes before baking. Bake uncovered, at 350º for 30-40 minutes. Let stand for 10 min- utes before serving.


Tis report filed by Loren Metts for the Tribune.


www.weavervilletribune.com


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