Christmas Peppermint Bark
With these semisweet chocolate overtop that give it a two tone zebra color treats you are sure to want these in your stockings or gift baskets. They are sure to please kids of all ages.
Ingredients:
10 regular size candy canes
2 pounds (1 kg) white chocolate
Cooking Instructions:
Take wax paper or parchment paper and line your cookie sheet with this.
Let your kid(s) help you unwrap the candy canes then place them in a zip lock bag and then take a hammer or rolling pin and crush the candy canes into chunks of less than 1/4 of an inch then set aside.
Christmas Peppermint Bark
To melt your white chocolate place in a boiler or a sauce pan and set over hot water make sure it is not boiling water and be careful not to scorch your chocolate as you may know that white chocolate can scorch very easily keep stirring till smooth.
Now you and your kid(s) can stir in all of the crushed candy cane except for about 1/4 cup into the chocolate mix and then pour onto the cookie sheet in a even layer then let your kid(s) use the 1/4 cup of left over candy canes and sprinkle on the top then you place it in the Refrigerate for at least 20 minutes or until it is set.
Remove the peppermint bark from the wax or parchment paper and then break it into chunks by hand then place in an air tight container.
If you would like to make your treat a two toned color then before it goes in the refrigerator take some melted semisweet chocolate and drizzle it over the mix and it will have that Zebra look.
Servings: About 2 lbs. (1 kg)
By Tasha Slone, Copyright 2009 ChristmasChimney.com
Dried Fruit 7-Up Cake Recipe
The 7-up cake was really popular in the 1960′s and 1970′s but this one is not the original 7-up cake this one is made with real dried fruit and a delicious colorful lime glaze.
Ingredients:
1 (12 ounce can) 7-Up or lemon-lime carbonated soda (divided use)
1 cp mixed dried fruit (cranberries, strawberries, blueberries, cherries) or you can use your own choice of fruit
1-1/2 cps (3 sticks) butter or margarine, at room temperature
2 cps sugar
4 eggs
3 cps flour
2 tablespoons of lemon extract
Preparation:
Prepare your bunt cake or angel food cake pan with grease and flour. Preheat your oven to 325
In a measuring cup place in 3/4 cup of your 7-up then set aside.
Cut up your dried fruit if they are in large pieces and keep in mind that most stores has the dried fruit packages. Take the remaining soda and pour it over the dried fruit that you have cut up then let it set to get plump for a bout 30 minutes then drain fruit and pat dry with a paper towel.
Cream your butter or margarine and sugar until very smooth. Add your eggs one at a time beating well after each one is added.
Take your flour and pour into a bowl then add your fruit and toss till all fruit is coated well (The reason for this is that it will to help keep the fruit suspended in the cake rather than it all sinking to the bottom.) After you have sifted the flour from the dried fruit set aside. Now add your flour, lemon extract and the 3/4 of 7-up that you measured out earlier to the cream butter or margarine and sugar and mix well. Now fold the flour dried fruit and then pour the cake mix into your prepared bunt cake or angel food cake pan.
Then let bake for one (1) hour or until the center of the cake tests done with a tooth pick or a butter knife then let your cake cool to room temperature.
Glaze Ingredients:
1 cp confectionery sugar
1 teaspoon of lime juice
1 tsp grated lime zest
1 to 2 Tablespoon of heavy cream or milk
Preparation to make Glaze:
Combine your confectionery sugar, grated zest, lime juice(you can use lemon juice instead of lime juice or zest but lime works better with the 7-up and gives your cake more color to the finished cake.) then add just enough cream or milk to make a glaze that can be drizzled. Mix well until stiff enough for drizzling.
You can put this mix in a small sandwich bag and cut the end off so you can drizzle the glaze on to your cake.
(This is optional: If you would prefer this Sift confectionery sugar over the cake instead of the glaze.)
12 to 16 servings, depending on cut slice size
Prep Time: 45 minutes
Cook Time: 1 hours.
Kids really enjoy this desert. It can be fixed at any time but holidays are great for this as well.
Sent in by Tasha Slone, Copyright 2009 ChristmasChimney.com
Coca-Cola cake
If you are a cake lover during the holidays or just any time then this is great treat for you. The popular Coca-Cola cake.
This also includes the great home made frosting as well.
Ingredients:
2 cps of self-rising flour
2 cps of granulated sugar
3 tablespoons cocoa
1 cp Coca-Cola
1 cp butter or margarine
1 1/2 cps miniature marshmallows
2 eggs, well beaten
1/2 cp buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
Cake Preparation:
Coca-Cola Cake
Preheat your oven to 350 degrees
Take a 9 by 13 inch pan grease and flour it then set to the side and in a large bowl combine your flour and sugar set aside for the moment.
Take med sauce pan and combine your cocoa, Coca-Cola, butter, and marshmallows, bring this to a boil. Now put the boiled mix into the flour and sugar.
In another separate bowl mix eggs, baking soda, buttermilk and vanilla add to the first mixture.
After you have mixed all of the ingredients then place it into your prepared pan and let bake for about 35 minutes or until the cake testes done using a tooth pick or a butter knife.
For the frosting you will need:
1/2 cup butter or margarine
1 tablespoon cocoa
6 tablespoons Coca-Cola
1 pound of Confectionery sugar
1/2 cup chopped pecans (optional) you may use any other nuts to your tasting
Bring the butter or margarine, coca and Coca Cola to a boil Stir the confectionery sugar in and mix very well. If you want to use chopped pecans or other nuts of your choice then you can mix these in too.
Spread your frosting over the cake while both frosting and cake are still warm.
Hope you enjoy this great cake.
Sent in by Tasha Slone, Copyright 2009 ChristmasChimney.com