Sweetie Staff Recipes

This super yummy white fudge with cherries and almonds will make all your thoughts about cold winter weather disappear! 

• 3 C. sugar
• 1 ½ C. milk
• ¾ tsp. salt
• 3 Tbsp. butter
• 2 tsp. vanilla
• ½ C. chopped dried cherries
• ½ C. marshmallow cream
• 1/3 C. chopped almonds 

Butter sides of a 3-quart saucepan. Mix sugar, milk, and salt in pan. Stir and heat until the sugar dissolves and the mixture boils. Cook without stirring, to soft-ball stage (238 degrees). Stir in butter and vanilla. Place in a pan of cold water and cool to lukewarm without stirring. Add dried cherries and beat till the mixture holds shape. Stir in marshmallow cream and almonds; beat until glossy. Spread fudge in buttered 9” square pan. When fudge sets, but into 32 squares. (Adapted from the Ideals “Christmas Gifts from the Kitchen” cookbook.)

Submitted by LindaHundt
 

This is a wonderful cookie that my sweet mommy made all the time, as I know they were her favorite too! To make them a little fresher I have added some lemon zest to the original recipe. We make a similar, very popular cookie at the shop! The secret to these and all cookies really, is to underbake them!

• 1 C. sugar
• ¾ C. Crisco shortening
• 1 egg
• ¼ C. Blackstrap molasses
• 2 C. flour
• 2 tsp. baking soda
• 1 ¼ tsp. cinnamon
• 1 ¼ tsp ginger
• 1 tsp. of lemon zest
• Pinch of salt

Cream the sugar and shortening together. Add egg, molasses, and lemon zest in sugar and shortening mixture, mix well. Whisk flour, salt, soda, spices together. Add to other ingredients. Mix together well, but do not over-beat. Roll dough into small balls and roll in sugar, raw or granulated. Bake at 350 degree preheated oven for 8 - 11 minutes.

These are so delicious and festive!

• I 15 oz can of sweetened condensed milk
• 2- 1 ounce squares of unsweetened chocolate
• 1/4 tsp salt
• 3 cups of coconut
• 1/2 cup of crushed candy canes
• Bag of Hershey Mint Kisses

Place sweetened condensed milk and salt in medium pan. Cook over medium heat, stirring constantly to avoid scorching until thickened. Remove from heat. Stir in coconut and crushed candy canes. Drop by teaspoons, shaping into round mounds, placing one inch apart on well greased baking pan. Bake at 350 degree oven for 10-12 minutes until edges are dry. Remove from pan immediately. Let cool for 10 minutes. Place mint kiss in the center of each cookie. Cool. Makes 25-30 cookies.