Open House Recipes

Every year we get requests for the same three recipes so I have re-posted an old recipe blog from 2009. ENJOY!!! 
Beth

Serenity Knits celebrated its 7th Annual Christmas Open House this past Saturday, November 17th. All the treats were well received but we had repeated recipe requests for three in particular. So here they are!!


Karen’s Chocolate Christmas cake

Ingredients:
3 cups semi-sweet chocolate chips
1 250 g pkg Philadelphia cream cheese, softened
2 cups miniature marshmallows
1 cup candied cherries, cut into quarters
1 cup candied mixed fruit
1 tsp almond extract

Directions:
Melt chocolate chips in microwave oven (medium setting, stirring often) or in top of double boiler over hot water. Add softened cream cheese, stirring until well blended and no visible streaks of cream cheese remain. Stir in candied fruit, cherries and almond extract. Add marshmallows last, stirring gently. Press batter (thick) into a waxed paper lined loaf (approximately 4 x 8 inch) pan or 8 x 8 inch cake pan (if you prefer squares). Chill well before slicing into slices or squares. Store covered in the refrigerator. Enjoy!



Leslie's Cheese Dip

1 lb shredded cheddar cheese
1 1/2 medium white onion, finely diced
2 cups Hellmans Mayo (full fat, not lite & only Hellmans)
Mix well. Place in oven proof container. Bake at 350 until top is brown. Serve with crackers or bread.
Note: This dip can be made in advance, stored in frig and reheated by stove or microwave to serve.




Sugar Plums: From “Victorian Christmas Crafts”by Barbara Bruno

Sugar Plums are an ancient treat probably originating in the Middle East where whole figs were transformed into the original glace fruit by long and repeated simmering in sugary syrup. Victorians, always ready to guild the lily, added nuts, orange rind, a variety of dried fruits and brandy, to create the “Sugar Plum visions dancing in heads” in the Victorian Christmas poem, the Night Before Christmas.
Ingredients:
3 pounds of dried mixed figs, dates, raisins & currants
1 ½ pounds of blanched almonds
½ pound unsalted shelled pistachio nuts
½ pound of crystallized ginger
finely grated rind of 2 oranges
2-3 tbsps brandy (or orange juice if you prefer)
white granulated sugar

Method:Finely chop and mix all ingredients except brandy and sugar. Use a food processor or grinder because you want the ingredients to be well chopped/ground. Add 2-3 tablespoons of brandy to help make the mixture stick together. If you would prefer not to use brandy, use the juice of one of the oranges instead. Mix WELL. Form the mixture by hand into small balls, approximately a tablespoon at a time. Roll them in sugar. Store the Sugar Plums in a covered container. It is best to let them meld for a few days but they can be served right away. They will keep for several weeks in a covered container.


We are glad you enjoyed our Christmas treats and are pleased to share these recipes with you.



Beth & Karen