Posts Tagged ‘holiday food’

Halloween Caramel Apples

Halloween Caramel Apples

1 package (11-1/2 ounces) milk chocolate chips
2 tablespoons shortening
2 packages (14 ounces each) caramels
1/4 cup water
8 large tart apples, room temperature
8 Popsicle sticks
3 to 4 Butterfinger candy bars (2.1 ounces each), coarsely crushed

In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth and set aside. In another microwave-safe bowl, microwave the caramels and water, uncovered, on high for 1 minute; stir. Heat 30-45 seconds longer or until caramels are melted; stir until smooth.

Line a baking sheet with waxed paper and grease the paper; set aside. Wash and thoroughly dry apples. Insert a Popsicle stick into each; dip into caramel mixture, turning to coat. Place on prepared pan. Drizzle with melted chocolate.

Sprinkle with crushed candy bars. Refrigerate until set. Remove from the refrigerator 5 minutes before serving; cut into wedges. Yield: 8 servings.

Recipe found here: Halloween Caramel Apples

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coconut fruitcake

Coconut Fruitcake

1/2 cup butter, softened
1 cup Imperial Sugar® / Dixie Crystals® Granulated Sugar
3 eggs
1 teaspoon lemon extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup orange juice
1 pound chopped mixed candied fruit
1-1/2 cups flaked coconut
1 cup golden raisins
1 cup chopped nuts
Additional candied fruit or nuts, optional

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with orange juice. Stir in the candied fruit, coconut, raisins and nuts.

Press into a greased and waxed paper-lined 10-in. tube pan. Bake at 300° for 80-90 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Garnish with candied fruit or nuts if desired. Yield: 16 servings.

Recipe found here: Coconut Fruitcake

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