Any ideas?: No cherries this year

[lorilei]

For the past four years or so, I have made hundreds of hand dipped chocolate covered cordial cherries to give as Christmas gifts. Beautiful, delicious things -- and always appreciated by friends and relatives.

Unfortunately, the spark is gone for me. I no longer feel a little giggle rising in my throat when I think of setting aside an entire day in December to make a zillion cherries. So, this year, I'm breaking tradition.

The question is: What, in the world, can I make as a substitute for those delicious cherries without disappointing my gracious family?


PS
I think the blood, sweat and tears put into a gift like this are well worth the effort http://www.cookinglight.com/bbs/smile.gif I just need a new twist!

[emilycat]

What about homemade turtles? They're most likely a bit easier to make, and in my opinion, every bit as delicious. My mom looooves these...and you won't have spent $2.00 each on them at Godiva. http://www.cookinglight.com/bbs/smile.gif

[peg levy]

How about an assortment of biscotti? I would love a pretty tin packed with an assortment to enjoy over the Holidays. Previous posts suggest some great ideas.

[lindrusso]

Mmmmmm...truffles with assorted coatings - white chocolate, chocolate, chocolate drizzled with white chocolate, white chocolate drizzled with chocolate, chocolate with chopped hazelnuts or walnuts, I could go on and on....

[lorilei]

Turtles, biscotti, truffles... all of these things sound wonderful. Any excellent recipes out there?

It took me years to perfect my cherry recipe... I'd really love tried & true http://www.cookinglight.com/bbs/smile.gif

[lorilei]

wendylee - I just got done printing about half a zillion recipe off of epicurious. I'll definitely make one or two for the holidays, regardless of what my plans for gifts turn out to be!

mightyh - great looking fudge sauce recipe http://www.cookinglight.com/bbs/smile.gif mmmm...

Speaking of sauces, anyone have any idea how I might store/jar sauces if I took this route? Would they keep well if I put them in canning jars in the fridge?

I'd hate to give anyone food poisoning, after all http://www.cookinglight.com/bbs/smile.gif

[This message has been edited by lorilei (edited 11-27-2000).]

[tammy/MN]

how about dipping something like dried apricots & maybe in white/almond bark.

[Linda I LIght]

How about either peanut butter or hazlenut cups. I make the peanut butter every year and will try the hazlenut for the first time next week.

[Susan]

lorilei~

My hubby adores chocolate covered cherries! Could you be persuaded to share your perfected recipe? I have never made them before and this would be a delightful Christmas suprise for him.

~~Susan~~

[mightyh]

I store the hot fudge sauce in canning jars in the fridge. I can't tell you how long that will work, though, as the fudge sauce usually doesn't last too long around here.

I'll be interested to see if anyone else has better feedback on that question.

[lorilei]

Susan - I believe I posted the recipe on this link: www.cookinglight.com/bbs/Forum1/HTML/002253.html (http://www.cookinglight.com/bbs/Forum1/HTML/002253.html)

http://www.cookinglight.com/bbs/smile.gif Enjoy!

[Susan]

Originally posted by lorilei:
Susan - I believe I posted the recipe on this link: www.cookinglight.com/bbs/Forum1/HTML/002253.html (http://www.cookinglight.com/bbs/Forum1/HTML/002253.html)

http://www.cookinglight.com/bbs/smile.gif Enjoy!



Oh thank you! I can't wait to try it!

[Susann]

I think I just gained 5 lbs. from reading this thread http://www.cookinglight.com/bbs/smile.gif http://www.cookinglight.com/bbs/smile.gif

[Beth]

If you have a Kitchenaid, you could try divinity. One year I made the divinity into balls dipped in dark chocolate for my father; they were like ones we used to buy him at a local candy store for special occassions when I was little. I have a recipe from Better Homes & Gardens that ran about 20 years ago, and I think they dipped the divinity in a caramel coating, which also sounds yummy. Have you ever tried homemade caramels or taffy?

Also, we had a neighbor who made a fudge sauce for holiday gifts each year, and we always looked forward to that. I will probably be making brittle (peanut and mixed nut, maybe cashew), biscotti and marmalade in addition to the usual cookies.

[mightyh]

Here is, in my family's humble opinion, the BEST hot fudge sauce to ever hit ice cream. Decidedly not low fat, but that's how we like our hot fudge sauce. We spent one holiday season testing millions of recipes and this one won, so it's tried and true http://www.cookinglight.com/bbs/smile.gif

From Bon Appetit, August 1981

1 c. sugar
1/4 c. cocoa powder
1 tsp. instant coffee powder
1 c. whipping cream
1/4 c. unsalted butter

Blend sugar, cocoa, and coffee in a medium saucepan. Add 1/2 c. whipping cream. Blend to a smooth paste. Add remaining cream. Blend well. Cook over medium heat, stirring constantly until sugar is dissolved. Add butter. Cook until smooth and thick (5 to 8 minutes).

[This message has been edited by mightyh (edited 11-27-2000).]

[wendylee]

Try the Epicurious (epicurious.com) site for some great truffle recipes -- Chocolate Caramel Truffles, White Chocolate Pecan Truffles, Dutch Chocolate-Mint Truffles -- the list goes on. Just do a recipe search for Chocolate Truffles to access the recipes.

I made 3 varieties of truffles for each guest at my wedding. It was very labor intensive but everyone loved them and since money was tight, it was a great solution for us.

[Gina O]

Beth- I would love to have your divinity recipe. I do have a Kitchenaid. Making divinity is a long standing joke between my mom and I. It is one of the things she loves but has never mastered. I would love to surprise her with some, but have always been afraid to try. Gina

[lorilei]

Linda - do you have recipes to post for hazelnut/peanut/other nut cups? The hazelnut cups sound particularly delicious. Let me know how they turn out?

[slknight]

Every year for Christmas, I make a zillion of what I call "death balls." They're a chocolate peanut butter ball that's a little different from the traditional "buckeye." They're a great gift packaged in cute tins. I posted the recipe a while ago on this thread:
http://www.cookinglight.com/bbs/Forum1/HTML/001566.html

[Beth]

Lorilei, have you ever made candied orange or grapefruit peel? It's s bit time consuming, but simple enough, and you can dip them in chocolate too. (dark is best!)

Gina O, here's the divinity recipe. I know I said it might be a couple of days, but I pulled out the recipe while I was putting away some other magazines, and from there, it was a trip down nostalgia lane. It turns out it was a 1971 magazine, and right after this recipe is the saltwater taffy we made one year. I think this was the first whole magazine I ever saved for recipes, ideas and because I loved the cover photo.

As I said above, we dipped the divinity balls in dark chocolate (see a theme here?). We also made them larger (2-3 inches, like the candy store we used to go to). And we added chopped pecans. These days, they'd probably be toasted pecans. Pure decadence, but that was the idea. Hope you'll enjoy them in any variation.


* Exported from MasterCook *

Caramel Divinity Dreams

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups sugar
1/2 cup light corn syrup
1/2 cup water
1/4 teaspoon salt
2 egg whites
1 teaspoon vanilla
caramel coating
3/4 cup brown sugar
1 1/3 cups sugar
1 cup evaporated milk
1/8 teaspoon baking soda
1/4 cup evaporated milk

In medium saucepan, combine 2 1/2 cups sugar, corn syrup, water and salt. Cook to hard ball stage (260 degrees), stirring only until sugar is dissolved. Meanwhile, beat egg whites to stiff peaks. Pour syrup gradually over egg whites, beating at high speed of a heavy electric mixer (a stand mixer makes this easier, the possibility of burning yourself with hot syrup much less, and I seem to recall that the first time we made this, my mom and I severely shortened the life of a hand mixer). Add vanilla and continue beating until candy holds its shape (but careful not to over beat or it will be dry).

With buttered hands, shape candy into 3/4 inch balls. Let stand on waxed paper until dry and firm. Drop balls, one at a time, into Dipping Caramel. Turn with tines of a fork until thinly coated. Lift out. Place on waxed paper to cool.

Dipping Caramel: in a large heavy saucepan, thoroughly blend brown sugar, 1 1/3 cup sugar, 1 cup evaporated milk and the soda. Coook and stir over medium heat until the mixture comes to a boil and sugar dissolves. Boil, stirring frequently, until candy reaches soft ball stage (230 degrees) . Remove from heat. Cool to 110 degrees without stirring. Beat until mixture is thick and creamy and loses its gloss. Beat in the remaining 1/4 cup evaporated milk. If caramel becomes too stiff, add additional evaporated milk a teaspoon at a time.

Yield:
"6 dozen"


[This message has been edited by Beth (edited 11-28-2000).]

[Gina O]

Beth- Thanks so much for the recipe. I asked my mom tonight if she would come over and make candy with me... maybe I can teach her! http://www.cookinglight.com/bbs/smile.gif

lorilei- the chocolate covered cherries are on the agenda too. Thanks for the thread and lots of wonderful ideas. Gina

[Beth]

Originally posted by Gina O:
Beth- I would love to have your divinity recipe. I do have a Kitchenaid. Making divinity is a long standing joke between my mom and I. It is one of the things she loves but has never mastered. I would love to surprise her with some, but have always been afraid to try. Gina

I'll dig out the recipe, but I'll have to type it up. May take a couple of days.

[almiter]

could somebody post the recipe for chocolate peanut butter balls? The one with rice crispies. Thanks!

[lorilei]

Beth - Wow. That brings back memories. My mother and I used to candy orange peels every year around the holidays... I don't think I have a "recipe" for it though. Please do share.

Also, should I be concerned with pesticides?? Use organic fruit? Any feelings?

[ElinorC]

Lorilei,
Spiced/sugary nuts are very nice for gifts. The recipe in NOvember Cl for sugary pecans was very good. The nuts don't last very long around here.

[Cbyerman]

How about Martha Washington Candy? That's a favorite with my Louisiana family, and it's easy, and makes a bunch. Some of the recipes call for coconut, and some do not, but my favorite does. You can increase the coconut also...

Martha Washington Candy

2 (1-pound) boxes powdered sugar
1 cup butter, softened
1 (14-ounce) can sweetened condensed milk
2 cups flaked coconut
2 cups finely chopped pecans
1/2 block paraffin wax
1 (12-ounce) package semisweet chocolate chips

1.Combine powdered sugar, butter, sweetened condensed milk, coconut and pecans together, mixing well. Roll into 1-inch balls and place on a waxed paper lined baking sheet. Chill.
2.Melt chocolate chips and paraffin in double boiler. Using a wooden pick, dip candy balls into chocolate mixture and place on prepared baking sheet. Chill until chocolate is firm.

Makes about 4 dozen candies.

[Wendy w]

Beth,

Thanks for posting the divinity recipe. I just got a KitchenAid mixer and am looking for excuses to play!

Thanks! http://www.cookinglight.com/bbs/smile.gif

Wendy