Sweet Treats Always Welcome Gifts For Christmas

A couple of months ago, I found all-white snowman plates at a bargain price. Thinking they’d make a great base for Christmas gifts to neighbors and friends, I bought several. Now I’m deciding what to put on them.

It’s too late for friendship breads or cakes; I should have started them a month ago, when many of you were writing to request the recipes. Instead, I think I’ll assemble an assortment of small confections to fill the plates.

I’ll probably include some of that white fudge that I’ve been testing for the Cook’s Notebook column (see the note at the end of this column for final instructions about that). It will need little foil or holiday paper cups to set it off against the white plates.

We’ve been getting requests for rum ball recipes. That sounds good. I found a couple, and can’t decide which type to make. They’re a quick mix, so maybe I’ll make them both.

Mom used to make a really tasty pink or green divinity with flavored gelatin. If I can find a recipe, I’ll add it to finish filling the plates and provide a variety of colors and shapes.

Since I don’t have enough plates for all those to whom I would like to give a gift, I think I’ll fill some decorative tins with Cinnamon Popcorn. I saw the recipe in a new locally produced cookbook, “Sweet Traditions, Cookies, Candies and Etc.” by Vera White, Jerry Hall and Linda Lewis. (It’s available at selected stores throughout North Idaho or by mail for $9.60, including shipping and handling, while supplies last. Send money orders to: Jerry Hall, 1013 S. Logan, Moscow, ID 83843.)

I’d like to wish you all the joy of shared gifts from your kitchens and Happy Holidays!

Cinnamon Candy Popcorn

Adapted from “Sweet Traditions, Cookies, Candies and Etc.” by Vera White, Jerry Hall and Linda Lewis.

16 cups popped corn

1/2 cup margarine or butter

1/4 cup light corn syrup

1/2 cup red-hot cinnamon imperial candies

Place the popped corn in a large container; set aside.

Mix remaining ingredients in a heavy saucepan and bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring occasionally.

Pour syrup over the popcorn; mix thoroughly with a wooden spoon. Place on a greased 10- by 15-inch baking pan; bake at 250 degrees for 1 hour, stirring gently every 15 to 20 minutes.

Turn out onto waxed paper to cool. When cool, break apart and store in airtight container or plastic bags. Tie bags with holiday ribbon and place in gift baskets or tins.

Divinity

Adapted from “Sweet Traditions, Cookies, Candies and Etc.” by Vera White, Jerry Hall and Linda Lewis.

3 cups sugar

3/4 cup water

3/4 cup light corn syrup

1/4 teaspoon salt

2 egg whites, room temperature

3-ounce (4-serving size) package flavored gelatin

1 teaspoon vanilla

1/2 cup flaked coconut, optional

1/2 cup chopped pecans or other nuts, optional

Mix sugar, water, corn syrup and salt in a 2-quart pan; cover with a tight lid and bring mixture to a boil. Remove lid; place thermometer in pan and cook to 250 degrees without stirring.

Meanwhile, use mixer to beat egg whites until fluffy; gradually add the gelatin. Continue beating eggs while slowly pouring in the hot syrup. Continue beating on high speed until mixture holds definite peaks and loses its gloss.

Quickly stir in vanilla and coconut and nuts, if desired. Drop by teaspoons onto waxed paper; or pour into a buttered pan and cut into squares.

Yield: About 65 pieces.

Rum Balls

Adapted from “Country Fair Food and Crafts,” (JB Fairfax Press Pty Limited).

4 cups plain cake crumbs

3/4 cup finely chopped raisins

14-ounce can sweetened condensed milk

2 cups shredded coconut

2 teaspoons grated lemon rind

1 tablespoon lemon juice

1 tablespoon unsweetened cocoa powder

2 tablespoons rum or rum extract

Chocolate sprinkles

Combine cake crumbs, raisins, condensed milk, coconut, lemon rind, lemon juice, cocoa powder and rum in a large bowl and mix well.

Form mixture into small balls and toss to coat in chocolate sprinkles. Cover and refrigerate until firm.

Yield: About 60 balls.

Mocha Walnut Rum Balls

8-1/2-ounce package chocolate cookie wafers

2 cups powdered sugar, divided

1-1/4 cups chopped toasted walnuts

2 tablespoons instant coffee powder, divided

2 tablespoons light corn syrup

1/3 to 1/2 cup rum

Break cookies and crush into fine crumbs. (A food processor fitted with metal blade speeds the process.) You should have about 2 cups.

Add 1-1/2 cups of the sugar, the walnuts and 1-1/2 tablespoons of the coffee powder to the crumbs; mix thoroughly. Add corn syrup and gradually mix in rum to form a paste that holds its shape. Form into 1-inch balls.

In a small bowl, combine the remaining 1/2 cup powdered sugar and the remaining 1/2 tablespoon coffee powder. Roll balls in sugar mixture to coat. Store loosely packed between sheets of wax paper or foil in airtight container up to 2 weeks.

Yield: About 48 balls.

Final fudge words

It appears that there’s still some confusion over the revised recipe for White Mallow Fudge that appeared in my Cook’s Notebook column on Nov. 29. The 2/3 cup of low-fat milk called for should be unsweetened, evaporated milk, NOT sweetened, condensed milk. With the unsweetened milk, the recipe should work just fine. Thanks for your patience!

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