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Story last updated at 7:35 PM on Wednesday, December 13, 2006

Holiday Festival



By Teri Robl

It’s time at my house to make cookies and candy to share with family and friends. As traditions are a big part of Christmas in our family, we make no less than 13 different varieties. Favorites are made, as well as an occasional new recipe.



 
 
One evening this week found me sitting on the floor up in the loft surrounded by my unorganized collection of handwritten recipes searching for our favorites. I found myself smiling and feeling nostalgic while reading the treasured recipes written out by grandmas, moms, aunts and girlfriends. This reminiscing made me feel like I was able to spend a little time with each one these special people.


CATHEDRAL COOKIES

This is a fun recipe to make with the little kitchen helpers in your house.

Ingredients:

Two cups semi-sweet chocolate chips 1/4 cup butter 2 eggs One (10 and a half oz.) package of colored miniature marshmallows 3/4 cups chopped walnuts

Melt chocolate with butter over a warm heat, stirring to blend. Remove from heat and stir in eggs until mixture is smooth.

Put marshmallows in large mixing bowl. Pour chocolate mixture over marshmallows and stir until all marshmallows are coated. Cover bowl with plastic wrap and chill one hour stirring occasionally.

Form into 3 rolls about 11 inches long on waxed paper; chill about 30 minutes. Roll in nuts and chill overnight. Cut into one third inch thick slices. Keep refrigerated.


PEANUT BUTTER CRUNCHIES

For the peanut butter lovers in your family! A fun recipe to try.

Ingredients:

1/2 cup butter 1/2 cup brown sugar, packed 1 cup all purpose flour

Oven 350 degrees

Cream butter, add sugar gradually and then blend in flour. Spread into greased 9 x 9 x 2 inch pan. Bake at 350 degrees until golden brown in color, about 15 minutes. Cool.

Make crunch noodle topping.

Crunch Noodle Topping

Ingredients:

1 cup chunk style peanut butter 1/2 cup brown sugar, packed 1/4 cup half and half cream

5 cups miniature marshmallows 1 (5.8 oz.) can chow mein noodles,  slightly crushed 1/4 cup maraschino cherries, diced 1/2 cup semi-sweet chocolate chips

Combine peanut butter, sugar, cream and marshmallows in a saucepan. Cook over low heat until marshmallows are melted, stirring constantly.

Mix in noodles and cherries.

Sprinkle chocolate chips over crust, spread marshmallow mixture evenly over chocolate chips. Cool. Cut into squares. Makes about 3 dozen


Until next time, have lots of fun in your holiday kitchen.

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