Candy and Christmas Goodies

 

 

Cereal Logs

Easy Treats - Lillian Knutz

Fattigman - Mary Hoeg (via Janice Peterson)

Haystacks - Lillian Knutz

Heloise's Fudge - Lillian Knutz

Julekake (Christmas Cake) - Lisa Hammer

Lefse - Lisa Hammer (courtesy of Cheryl Moody)

 

 

Peanut Brittle - Lillian Knutz

Peanut Butter Balls  - Millie Hammer

Peanut Clusters - Louise Ulmer and LaVerta Palmer

Popcorn Balls/Popcorn Cake - Lillian Knutz

Riskrem (Rice Cream) - Lisa Hammer

Scrabble - Louise Ulmer

Strawberry Divinity - Mabel Seigenthaler

 

 

 

 

 

 

 

 

Fattigman

 

6 egg yolks + 2 whole eggs

 

Beat until thick and light yellow.  Add:

 

6 T. cream

6 tsp. melted butter

1/2 tsp. cardamom

1 tsp. vanilla or brandy

4 C. flour

 

Mix well, roll thin, cut into appropriate shape and fry in hot oil as you do doughnuts.

 


 

 

 

 


 

Riskrem

 

3 C. rich milk (whole)

1/2 C. rice

 

Cook until rice is very well cooked and pudding-like.  Add:

 

1/2 C. sugar

1 T. vanilla.

 

and let stand until cool.  Beat 1 pt. whipping cream, then soak 1 pkg plain gelatin in a little cold water.  Then add 1/4 C. boiling water, and fold in cream and lastly boiled rice.  Finely ground also may also be added.  A whole almond meat may be put in the middle of the pudding and whoever gets it is supposed to have good luck, according to the Norwegian custom.  Stir occasionally while cooling so rice won't settle, then let stand and set and serve with cranberry sauce. (bottled cranberry juice thickened slightly with cornstarch and sweetened to taste makes a good sauce; it should be runny, not too thick)

 


 

Julekake

 

1 C. lukewarm milk

1/2 C. sugar

1/2 tsp. salt

1/2 t. ground cardamom

1 cake yeast

1 egg

2 T. soft butter

3 1/4 C. flour

3 1/3 C. chopped citron

1/2 C. raisins

 

Mix together milk, sugar, salt and cardamom.  Mix in yeast and stir until dissolved.  Then add egg and shortening, and finally flour and fruit.  Knead well and let rise twice.  Make a round loaf and place in a greased layer cake pan or loaf break pan. Cover and let rise until double.  Bake in a 350 degree oven until brown, about 30 minutes.  If you wish you can glaze before baking with a slightly beaten egg yolk, it adds to the appearance.  If you make it in a loaf pan it will have to bake longer.

 


 

Lefse

 

4 lbs cooked potatoes (bakers), riced without milk.  Cool overnight. Re-rice before adding:

 

1/2 C. cream

1/2 C. oil

2 T. salt

 

Mix together with hands.  Add flour (~3 C.) until dough is right to roll - not too sticky.  Roll thin as possible.  Fry on hot griddle until brown.  Cook other side.  Stack and cool.  Wrap in plastic wrap.  Freezer well.  Makes about 2 1/2 dozen.

 


 

Peanut Butter Balls

 

7 oz. jar marshmallow cream

1 C. peanut butter (creamy or crunchy)

1 1/2 C. Rice Krispies

Chocolate Almond Bark

 

Mix marshmallow cream, peanut butter and Rice Krispies.  Roll into balls.  Dip in melted almond bark and let set on wax paper covered pan.  These freeze well.  Recipe can easily be doubled.

 


 

Heloise's Fudge

 

4 1/2 C. sugar

1 can evaporated milk

8 oz. miniature marshmallows

6 oz. chocolate chips

1/2 C. butter or margarine

2 C. nut meats

1 tsp. vanilla

 

In a large, heavy saucepan, combine sugar and evaporated milk.  Bring slowly to a rolling boil.  Boil no longer than 8 minutes, stirring constantly.  Remove  from heat and add mini-marshmallows, chocolate chips, and butter or margarine and stir until everything is melted and well-blended.  Add nut meats and vanilla.  Spread on a large, ungreased 9x13" pan. When cool, cut into squares.  This freezes well, and melts in your mouth.

 


 

Easy Treats

 

1 can sweetened condensed milk

1/2 C. butter or margarine

pinch salt

1 (14oz) bag of caramels, unwrapped

large marshmallows

Rice Krispies

 

In a double boiler, combine sweetened condensed milk, butter, salt and caramels.  Melt and beat with a spoon until blended.  Dip marshmallows in the mixture and roll in Rice Krispies.  Let cool on waxed paper.

 


 

Scrabble*

 

2 boxes Crispix

1 box Corn Chex

1 box Rice Chex

1 box Wheat Chex

1/2 box Cheerios

2 bags pretzel sticks

2 lbs. peanuts

2 bags mixed nuts

4 C. Crisco Oil

6 T. garlic salt

4 oz. Worcestershire sauce

Celery Salt, Seasoning Salt

 

Mix cereals together in a large mixing bowl.  Mix oil and Worcestershire sauce together, and pour over cereal and stir well, coating each piece.  Transfer to large cookie sheets and sprinkle with garlic salt, celery salt, and seasoning salt.  Bake at 250F for 1 1/2 hours, stirring every 15 minutes.  Spread out on paper towels to cool and absorb excess oil.  Mix with nuts and pretzel sticks.

 

*Note - we could not find Louise's original, complete recipe, so between several of us and lots of notes and partial copies of her recipe, we put this together.  Gary recalls that she put the cereal into brown paper bags and put them in the oven, then every 15 minutes she removed them and shook them rather than stirring.  I tried this one year, and found that I had to transfer to new bags halfway through as they soaked with oil, but it was easier than stirring.  Also, be sure the bags sit on top of baking sheets to avoid dripping oil in the bottom of your oven.

 


 

Haystacks

 

1 C. butterscotch chips (can use 1 C. butterscotch and C. Chocolate)

C. peanut butter

C. salted peanuts (optional)

2 C. Chow Mein Noodles

 

Melt chips and peanut butter on top of a double boiler or in microwave. Blend.

Stir together peanuts and noodles and pour melted mixture over. Mix well.

Drop by spoonfuls on waxed paper, cool until set. These freeze really well.

 


 

Cereal Logs

 

3 C. powdered sugar

2 C. crunchy peanut butter

5 C. Rice Krispies cereal

1 C. margarine

12 oz chocolate chips

1/2 bar paraffin wax

 

Melt margarine over low heat, add powdered sugar, peanut butter and cereal.  Stir just enough to coat cereal well.  Lightly grease hands and shape cereal into finge-sized logs.  Place on cookie sheet and chill until set.  Melta a 12 oz package of chocolate chips in a double-boiler.  Add 1/2 bar of paraffin wax and blend.  Dip chilled logs into chocolate and place on waxed paper to set.  Chill or freeze.  Yield: 2 1/2 dozen logs


 

Strawberry Divinity

 

3 C. sugar

3/4 C. light corn syrup

3/4 C. water

2 egg whites (beaten)

1 (3z) package Strawberry jello

1/2 C. shredded coconut

1 C. chopped pecans

 

Combine sugar, syrup and water in saucepan and bring to a boil, stirring constantly.  Reduce heat and continue cooking, stirring occasionally to the hard ball stage (252 degrees on a candy thermometer).  Beat egg whites till fluffy - add jello a little at a time and beat until it forms a peak.  Pour hot syrup in a thin stream into the beaten egg whites, beating constantly.  Beat until the candy looses its gloss and holds its shape.  Fold in coconut and nuts.  Drop from a spoon onto greased cookie sheet.  Makes 5 dozen.

 

For Christmas, make a batch with strawberry jello and another batch with lime jello.

 


 

Peanut Brittle

 

1 C. white sugar

1 C. corn syrup

pinch of salt

1 tsp. baking soda

2 C. peanuts

 

Combine sugar, corn syrup and salt; cook 25 minutes in an iron skillet.  Remove and add baking soda and stir till light colored and foamy. Pour over peanuts in a buttered 9x13".

 


 

Popcorn Balls or Popcorn Cake

 

2-3 gallons of popped popcorn

10 oz pkg marshmallows

2 T. sugar

1/4 C. margarine

 

In a double boiler, melt marshmallows, sugar and margarine.  Add coloring if desired.  Pour over popcorn and mold into balls, or put into a greased angel food cake pan.

 


 

Peanut Clusters

 

2 lb. Almond Bark

12 oz pkg semi-sweet chocolate chips

12 oz pkg milk chocolate chips

 

Combine almond bark and chocolate chips in a cake pan and put in a 200 degree oven till melted, 15-20 minutes.  Remove from oven and add peanuts.  Mix well and drop by spoonfuls onto waxed paper.  Let set.  These freeze well.

 


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