HAPPY HOLIDAY
’Tis the season for
homemade treats.
These festive recipes,
using maraschino
cherries, caramels and
marshmallows, are sure to
warm the hearts and taste buds of
family and friends. Because they are
so quick and easy, the recipes also give
the cook extra time to spend with family and
friends. After all, that’s really what the holiday
season is all about.
Nutty Caramel
Chip Bars
Makes 3 dozen
3/4 cup butter
3/4 cup sugar
2 cups all-purpose flour
1 (14-ounce) package
caramels
1/4 cup water
2 eggs, beaten
1 cup peanuts, coarsely
chopped
1 cup miniature
marshmallows
1 cup semisweet chocolate chips
1 Beat butter and sugar in bowl
with mixer until creamy; blend
m flour. Press into ungreased
15 x 10 x 1-mch baking pan.
Bake at 350°F for 15 minutes.
2. Melt caramels and water in
saucepan over low heat, stirring
until smooth.
3. Gradually blend caramel sauce
into eggs in medium bowl. Stir in
peanuts; pour over baked crust.
Sprinkle with marshmallows and
chocolate chips.
4. Bake for 8 to 10 minutes more
or until marshmallows are
lightly browned. Cool
completely. Cut into bars.
Microwave' To melt caramels m
microwave, reduce water to 2
tablespoons. Microwave
caramels and water in small
deep glass bowl on HIGH
(100% power) for 2 1/2 to 3
1/2 minutes or until sauce is
smooth, stirring every minute.
Pink Cherry Mallow Pie
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Caramel
Brownies
Makes 16 brownies
1/2 cup butter
5 ounces unsweetened
chocolate, chopped
1 3/4 cups sugar
2 eggs
2 teaspoons vanilla extract
1 cup flour
2/3 cup walnuts, chopped
25 caramels (about 1/2
[l4-ounce] bag)
3 tablespoons heavy cream
1. Melt butter and chocolate in
saucepan over low heat,
stirring constantly. Cool
slightly.
2. Beat sugar, eggs and vanilla
with mixer at high speed for 5
minutes. Beat in chocolate
mixture at low speed; stir in
flour and walnuts just until
blended (mixture will be
thick).
3. Heat caramels and cream in
small saucepan over low heat,
stirring constantly until
smooth. Set aside.
4. Spread half the brownie
mixture into lightly greased
foil-lined 9 x 9 x 2-inch pan.
Bake at 350°F for
8 minutes. Pour caramel
mixture over brownies
in pan. Crumble remaining
brownie mixture over caramel
layer. Bake for 20 minutes
more. Cool completely in pan.
Caramel-Cherry
Sticky Buns
Makes 10 buns
12 caramels
3 tablespoons heavy cream
or milk
1/2 cup well-drained red
and/or green maraschino
cherries, halved
1/4 cup pecans, chopped
1 (12-ounce) package
refrigerated buttermilk
biscuits (10 biscuits per
package)
1. Melt caramels and cream or
milk in small heavy saucepan
over low heat, stirring
constantly until smooth. Pour
caramel mixture into well
greased 9-inch glass pie plate.
2. Place cherries, rounded sides
down, over caramel mixture;
sprinkle with pecans.
3. Separate biscuits and place
snugly in pan. Bake at 350°F
for 22 to 25 minutes or until
golden brown. Invert
immediately onto serving
platter, scraping any remaining
caramel over biscuits. Serve
warm
Pink Cherry
Mallow Pie
Makes 8 servings
4 cups miniature
marshmallows
1 (16-ounce) jar red
maraschino cherries,
drained and juice reserved
1 1/2 cups heavy cream,
whipped, divided
1 (6-ounce) graham cracker
crust
1. Heat marshmallows and
maraschino juice in heavy
saucepan over low heat,
stirring constantly until melted
and smooth. Cool completely,
stirring occasionally to prevent
a skin forming on mixture.
2. Reserve 8 cherries for garnish;
quarter remaining cherries. Set
aside.
3. Fold 2 cups whipped cream
and quartered cherries into
marshmallow mixture; spread
into graham uacker crust.
Rcti igei ate at least 2 hours oi
until film
4 Garnish with lemaming
whipped ciearn and
reset ved chei nes
Creamy Fudge
Makes 4 pounds
1 1/2 cups sugar
1/2 cup butter
1 (5-fluid ounce) can
evaporated milk (about
2/3 cup)
1 (10 1/2-ounce) package
miniature marshmallows
3 cups semisweet chocolate
chips
1/2 teaspoon vanilla extract
2 cups walnuts, coarsely
chopped
1. Lightly grease a foil-lined 13 x
9 x 2-inch pan; set aside.
2. Heat sugar, margarine or butter,
milk and marshmallows over
medium heat until mixture
boils, stirring constantly. Boil
and stir for 5 minutes.
3. Stir in chocolate chips and
vanilla extract, stirring until
chips are melted. Remove from
heat; stir in walnuts.
4. Immediately spread into
prepared pan. Refrigerate
overnight. Cut into 1-inch
squares. Store in airtight
container in refrigerator. For
creamier fudge, let
stand at room temperature 1
hour before serving.
Rocky Road Variation: Stir an
additional 11/2 cups miniature
marshmallows into fudge
with walnuts, stirring just until
combined.
Party Cheeseball
Makes 1 (4-inch) cheeseball
2 (8-ounce) packages cream
cheese, softened
1 (8-ounce) can pineapple
chunks in juice, well
drained and minced
1/4 cup well-drained red
maraschino cherries,
chopped
1/4 cup well-drained green
maraschino cherries,
chopped
1/2 cup walnuts, chopped
Crackers or cut up
vegetables
1. Beat cream cheese with mixer
until creamy. Stir in pineapple
and cherries Refrigerate until
firm, about 1 hour.
2. Shape cheese mixture into 4-
inch ball Roll cheese ball in
walnuts, pressing nuts into
suiface to adhcte Refrigerate
about I hum oi until chilled.
3 Seive as a spicad with crackers
oi vegetables.
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The holidays are always busy.
Make use of these easy tips to
save time.
Always melt caramels with water,
milk or cream. As a rule of
thumb, use 24 caramels with 2
tablespoons liquid. Heat over low
heat, stirring constantly, or micro
wave for 1 to 3 minutes, stirring
every minute. Use as a glaze on
cakes or serve over ice cream,
® Chocolate-covered cherries are a
wonderful holiday treat that also
can be used as a garnish for
cakes, ice cream and other
desserts. Just drain red or green
maraschino cherries with stems
on paper towels, then dip them
in melted white or semisweet
chocolate. Set on waxed paper
and let harden.
W Add maraschino cherry juice to
ginger ale; garnish with red and
green maraschino cherries for a
festive nonalcoholic drink.
® For easy caramel candies, place
4 pecan halves in spoke fashion
on a microwaveable plate. Top
with a caramel and microwave
on High (100% power) 20 to 30
seconds or until softened. Top
with chocolate chips and let
stand to melt; spread chocolate.
Cool before eating.
® For a snack mix that’s good for
holiday get-togethers, combine
miniature marshmallows, dried
fruit (such as dried cherries),
nuts and cereal or popcorn.
Store in an airtight container.
Make brownies special by
topping a pan of hot, freshly
baked brownies with miniature
marshmallows. Allow to soften
slightly. Drizzle with melted
chocolate and a sprinkling of
nuts, if desired.
® Cherry ice cubes add a festive
touch to holiday punches and
other beverages. Just put one
maraschino cherry in each
compartment of an ice cube
tray. Cover with water (or
orange juice or lemonade);
freeze overnight.
® For a quick caramel sauce, melt
a 14-ounce bag of caramels with
2/3 cup light cieam or half-and
half Stu constantly until smooth.
Serve slightly warm ovei cake oi
use as a dipping sauce with licsh
fruits oi cookies
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