THE SOUTHERN LADY COOKS: A SWEET CHRISTMAS

 

The Holiday Season is here! This is the time of year when we all take a moment and enjoy amazing food with our family and friends. Time to reminisce and catch up with the events of the year that is coming to an end. Family and friends gather around the kitchen to be festive and indulge! These dessert recipes from Judy Yeager of The Southern Lady Cooks will be the perfect addition to your Christmas!

 

The Southern Lady's Peppermint Fudge

Ingredients:

3 1/2 cups white chocolate chips

1 (14 ounce) can sweetened condensed milk

1 1/2 cups finely crushed peppermint candy canes (I used 18 of the ones that are about 6 inches long.)

1/2 teaspoon peppermint extract

Couple drops red food coloring
(Optional)

Preparation:

Line an 8 inch square dish with aluminum foil. Grease the foil with butter or margarine. Combine the chips and milk in a saucepan and melt on the stove on medium heat stirring often to keep from burning. Once melted remove from heat and stir in crushed candy canes and extract.  Pour into 8 x 8 dish.  If using the food coloring you can add along with the candy canes, but I found it makes the fudge pink. I dipped a toothpick in the food coloring and kind of swirled it into the candy once it was in the dish for a festive look. Put in refrigerator for about 1 1/2 hours or until fudge sets up and you can cut it with a knife.  Makes about 24 pieces.

 

Crunchy Peanut Butter Balls

Ingredients:

2 cups crunchy peanut butter (could use smooth)

1 stick butter or margarine or 1/2 cup or 8 tablespoons

2 cups confectioners (powdered) sugar

2 cups Rice Krispies cereal

2 cups semi-sweet chocolate chips

2 tablespoons shortening, Optional (This is solid shortening like Crisco and you cannot substitute butter or margarine)

Preparation:

Melt the peanut butter and butter together. (You can do it over low heat on the stove or in the microwave. I do mine 2 minutes in the microwave) Mix together the powdered sugar and the Rice Krispies.  Mix the sugar and krispies with the melted peanut butter and butter.  I just use a wooden spoon to mix them together. Form into balls about 1 inch in size or whatever size you like. Cover a baking sheet with wax paper and place peanut butter balls on the sheet and chill in the refrigerator for about an hour.  

Melt the chocolate and shortening, either on the stove or in the microwave. I do it in the microwave for about 2 1/2 minutes and stir well.  Dip peanut butter balls into chocolate and place back on cookie sheet. Keep chilled until firm or about an hour. Makes 3 dozen depending on size you make them.

 

Bourbon Pumpkin Spice Cake

Cake Ingredients:

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

3 eggs

1 1/2 cups sugar

1/2 cup oil (I used Canola)

2 teaspoons vanilla flavoring

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon ground cloves

1 teaspoon allspice

1/2 teaspoon salt

1/2 cup buttermilk

1/2 cup Kentucky bourbon

1 cup pumpkin

1 cup raisins

1 cup walnuts, chopped

Pumpkin Cream Cheese Frosting Ingredients:

1/2 stick or 4 tablespoons butter or margarine, softened

4 ounces cream cheese, softened

1 1/2 cups confectionery sugar

1/2 teaspoon cinnamon

1/8 teaspoon ginger

1/8 teaspoon nutmeg

1/4 cup pumpkin

1 teaspoon bourbon

2 tablespoons milk

Cake Preparation:

Pour the bourbon into a small bowl and add the raisins. Set aside to let the raisins soak up the bourbon while mixing the other ingredients. (The raisins probably won’t soak up the entire 1/2  cup of bourbon, but allow to set for at least several minutes.)

In a large mixing bowl mix the eggs, sugar, oil, buttermilk.  Add flour, baking powder, baking soda, spices, salt and vanilla and mix well. Mix in the 1 cup of pumpkin. Fold in the raisins, walnuts and what is left of the bourbon into your batter. 

Pour into a greased or sprayed bundt pan and bake in preheated 350 degree oven for 45–50 minutes.  Let cake cool 20 to 25 minutes before removing from pan.

Frosting Preparation:

Wait for cake to cool completely. Mix ingredients together with mixer. Pour over cake. You may add more milk for thinner frosting or more sugar for thicker frosting until you reach the desired consistency. Note: If you bake this cake in a 9 x 13 pan, you will probably need to double the frosting recipe.  If you have frosting left over, it is wonderful to heat in the microwave and pour over the cake once it is sliced, too.

 

Judy Yeager of The Southern Lady Cooks had no idea when she started her food blog in 2008, she would have such an amazing following... 800k and growing on Facebook! She loves to feature many traditional Southern recipes, along with family recipes and dishes created in her Kentucky Kitchen.

She has two published cookbooks and a third on the way! For more great Southern Lady recipes, visit www.TheSouthernLadyCooks.com


Posted on 2015-12-10 by The Southern Lady Cooks
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