The Trib’s very own holiday treats
Dec 11, 2012 | 3953 views | 0 0 comments | 19 19 recommendations | email to a friend | print
Venita's Peppermint Fudge
Venita's Peppermint Fudge
Alan and Holly's "Carn-oaties"
Alan and Holly's "Carn-oaties"
Katherine's Gingerbread Critters
Katherine's Gingerbread Critters
David's Delectable Oreo Balls
David's Delectable Oreo Balls
Emily's Sugar Cookies

–Photos by Katherine Doty/ Tribune-Courier
Emily's Sugar Cookies –Photos by Katherine Doty/ Tribune-Courier
Emily’s Traditional Sugar Cookies

• 3.5 cups all purpose flour

• 1.5 tsp salt

• 2 tsps baking powder

• 1 cup margarine, butter or shortening

• 1.5 cup sugar

• 3 eggs

1 tsp vanilla

Combine dry ingredients, set aside. Cream butter & sugar, slowly add eggs, one at a time. Mix in vanilla. Slowly add in dry ingredients until thouroughly mixed. Refrigerate dough for 1 hour. Roll out dough on a lightly floured surface to 1/8” thickness. Cut with cookie cutter, sprinkle with sugar if desired. Bake 10 to 15 minutes on a lightly greased cookie sheet af 350 degrees. Options -Add food coloring to dough or top with frosting if desired.


Alan & Holly Reed’s “Cran-oaties”

•Original No-Stick Cooking Spray

• 3/4 cup butter Shortening

• 3/4 cup sugar

• 3/4 cup firmly packed brown sugar

• 2 large eggs

• 2 teaspoons vanilla extract

• 1 cup all purpose flour

• 1 teaspoon baking soda

• 1 teaspoon ground cinnamon

• 1/4 teaspoon salt

• 2 3/4 cups old-fashioned rolled oats

• 1 cup dried cranberries

• 1 cup chopped walnuts

Heat oven to 350 degrees F. Coat baking sheets with no-stick cooking spray.

Beat shortening, sugar and brown sugar in large bowl at medium speed with electric mixer until blended. Beat in eggs and vanilla. Combine flour, baking soda, cinnamon and salt in small bowl. Beat into shortening mixture until smooth. Stir in oats, dried cranberries and walnuts. Drop by rounded tablespoonfuls about 2-inches apart on prepared baking sheets.

Bake 10 to 12 minutes or until light brown. Cool on baking sheets 2 minutes.


Katherine’s Christmas Gingerbread Critters

•4.5 cups all-purpose flour

•1 tbsp ground cinnamon

•2 tsps ground ginger

•1/2 tsp cloves

•1/4 tsp baking soda

•1/2 cup butter, softened

•1/2 cup packed brown sugar

• 2 large eggs

• 1/2 cup sorghum

Sift the flour, cinnamon, ginger, cloves, and baking soda in a bowl.

In a large mixing bowl, blend the butter and brown sugar until combined. Add the eggs, 1 at a time, and then the sorghum. Slowly add the flour mixture. Mix well after each addition of flour. The dough will be stiff.

Preheat oven to 350 degrees F.

Refrigerate until firm enough to flatten and roll.

Roll out, cut into desired shapes and bake 10 - 15 minutes. Let cool. Decorate with icing.


Venita’s Easy Peppermint Fudge

• (1) 12 oz. bag vanilla

baking chips

• 1 can vanilla frosting

• 1/2 tsp. peppermint


• several drops red food


• 3 crushed peppermint


Grease the bottom of a small cake pan or baking dish with butter or cooking spray. Melt chips in glass bowl in mirowave for about two minutes at 30 second intervals, stirring frequently. Mix in cake frosting and peppermint extract. Pour into pan and dot with several drops of red food coloring, then swirl with knife. Top with crushed peppermint, pressing lightly.

Allow to harden for about an hour.

Note-You can make this easy fudge n several variations. My favorite is dreamsicle made with vanilla cake frosting, vanilla baking chips, orange extract and orange food coloring. Use your imagination-any baking chips and cake frosting will harden to consistency of fudge. I’ve been making this for years and it’s always a hit.


David’s Delectable

Chocolate Covered Oreo Balls

• 1 (18 ounce) package Oreo cookies

• 1 (8 ounce) package cream cheese (softened to room temp)

• 1 (12 ounce) bag white, milk or dark chocolate chips

Crush the Oreos to bits, either in a processor or plastic bag. You don’t want a powder, but you don’t want chunks.

Mix the room temperature, softened cream cheese and Oreo bits together. If you use a hand mixer, be prepared for the mixture to get “stuck” in the paddles.

Roll mixture into bite-sized pieces.

Chill the balls on waxed paper for about an hour, or until firm to the touch.

Melt the (white) chocolate chips in double boiler or in the microwave as instructed by the packaging.

Stick a toothpick in each ball, then dip into the melted the (white) chocolate. Spin/roll excess off (slowly).

Add additional decorations such as sprinkles.

Allow to harden on wax paper, approximately 15-20 minutes.

Drizzle with more chocolate and allow to harden again.

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