Christmas Recipes from Melody Durant

CANDIED WALNUTS

1 ½ c. sugar	1 t. white corn syrup
½ c. milk	1 t. vanilla
4 drops red food color	2 ½ c. walnuts or other nut
¼ t. salt

    In a 2 quart pan add sugar, milk, color, salt & syrup.

2.  Look at your candy thermometer to see where ‘soft ball’ is located.  Place your candy thermometer onto the side of the pan.  Cook to soft ball.  This takes awhile.

3.  Add vanilla & nuts.  Stir until creamy.

4.  Quickly turn out on waxed paper & separated with fork.

You SOOO cannot eat just one!  This recipe came from my Aunt Delores Nixon.  When I asked Jesus to be my Savior at age 25 she was the first one I called.  I KNEW she’d understand – she was always a Christian witness in my life.  

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RED VELVET CAKE

2 c. flour	1 c. buttermilk
1 t. baking powder	2 eggs
1 t. salt	¾ c. oil
1 t. baking soda	1 t. vinegar
1 t. cocoa	1 t. vanilla
1 ½ c. sugar	1 oz (bottle) red food color
GLAZE	FROSTING
¾ c. milk	8 oz cream cheese, softened
½ c. sugar	½ c. margarine or butter, softened
	1 # powdered sugar, sifted
	1 t. vanilla
	¾ cup coconut

1.  Preheat oven to 375°F.

2.  In large bowl combine the dry ingredients.

3.  Add buttermilk, eggs, oil and vinegar  Beat at low  speed for 1 minute until combined.

4.  Beat at medium speed for 2 minutes.

5.  Add vanilla and food color and beat at low speed till blended.

6.  Pour into a greased 9x13 or two round cake plans.

7.  Bake for 25 to 28 minutes.

8.  While cake is baking, in a small saucepan, combine the milk and sugar.  Heat on low until the sugar is dissolved.

9.  After cake comes out of oven let cook for 5 minutes.
Pour milk/sugar mixture over the WHOLE cake.

10. Let cool and then place in fridge until cold.  This will make it extremely easier to ice.

11. FROSTING – In a large bowl cream the cheese and margarine. 

12. Stir in powdered sugar.  Beat with an electric mixer  until creamy.

13. Add vanilla and coconut, stir thoroughly.

14. Frost cake when cold.

    Every Red Velvet cake recipe calls for two bottles of food color but I have found that one is just fine.

    If making a two layer cake I always make a double batch of frosting.  There is more area to cover and you certainly do not want to cheat anyone!

Many, many years ago a favorite restaurant in our home town sold this most delicious cake.  I experimented with many recipes looking for the reason why the cake at this restaurant was so moist and sweet.  Every Red Velvet I have ever tasted is dry……sure folks brag on them but who wants to eat a dry cake?  After begging the dessert baker for a couple of years she finally got tired of me asking and gave me this recipe.  IT’S THE GLAZE!  Though I shared this new found cake with many, the recipe I kept under lock and key.  My husband would try the old guilt trip but even that wouldn’t work.  Eventually I shared it with just a few, one being my mother-in-law.  Years later I find out that she turned it in for their church cookbook – much to my dismay.  Well……there you have it – I guess I might as well share it with you!            

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TO DIE FOR UNCOOKED ICING 

1 stick margarine	3 T. flour
½ c. shortening	2/3 c. milk (room temperature)
1 c. sugar	2 t. vanilla

1.  In a medium bowl cream together the margarine, shortening and sugar.

2.  Stir in milk and vanilla.

3.  Using a mixer begin beating while adding one spoonful of flour at a time.

4.  Beat at least ten minutes. 

I feel like I’m confessing my sins.  I’ve never used this on a cake.  It goes in a bowl and lives in the refrigerator.  When I need a BIG spoonful, I don’t guess I need to tell you anymore.  I’ve thought that if I had a restaurant I would serve a cup of this as a dessert.  Light, fluffy, yummy!

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COCONUT CREAM DELIGHT

LAYER 1	LAYER 2
1 c. flour	8 oz cream cheese, softened
1 c. butter	1 c. powdered sugar
1 c. pecans, chopped	1 c. whip cream
LAYER 3	LAYER 4
3 c. milk	Rest of large whip cream
2 small instant vanilla pudding	2 c. toasted coconut
1 c. coconut

Preheat oven to 350°. Spread 2 cups coconut on a flat baking pan. Toast in oven, checking every 5 minutes. Stir.  You’ll wait a few minutes for it TO HAPPEN, and BANG…it’s almost too toasty….so watch it!

LAYER 1

    Cut flour into butter (smoosh together).  Add pecans.

    Spread in 9x13 pan.  Bake for 20 minutes.  Cool.

LAYER 2

    In a medium bowl cream together cheese and sugar. Gently stir in whip cream.

    Spread over cooled crust.

      LAYER 3

    In a medium bowl whisk together milk with puddings.  Let set for 30 minutes or till thickened. 

    Stir in coconut.

    Spread over cheese mixture.

       LAYER 4

    Top with remaining whip cream from a large container.

    Sprinkle toasted coconut over top.

    Refrigerate several hours.

  

* For my personal preference….I double the crust recipe!

This is a different version of the Chocolate Nut Delight….just think of what you can do with this recipe!  My friends have decided this is their favorite dessert that I make!

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BROCCOLI SALAD

2 bunches broccoli, chopped	1 c. Miracle Whip
1 large red onion, chopped	½ c. sugar
1# bacon, crumbled	2 T. white vinegar
8 oz. cheddar cheese, shredded	Black pepper to taste

                            

1.  In a large bowl combine broccoli, onion, bacon and cheese.

2.  In a medium bowl combine dressing ingredients.  Stir till                                          blended.

3.  Just prior to serving pour over salad and stir.

This recipe was a contest winner for me in the 90’s.  I like doing things the hard way….shredding the cheese, frying and crumbling the bacon, chopping the veggies…it takes awhile but you could take some shortcuts!

I have seen some variety’s of this recipe but my family likes this one best!