Beech Tree News Network

Many of us cook more than usual in December. After all, food plays a big part in holiday celebrations. We cook for holiday gatherings as well as cooking or baking some of our gifts. Perhaps you’ll try one of the following recipes. If so, enjoy!

Aunt Dorris’ Pumpkin Fudge
3 c. sugar
¾ c. melted butter
2/3 c. evaporated milk
½ c. canned pumpkin
2 T. corn syrup
1 tsp. pumpkin pie spice
1 12-oz. package white chocolate chips
1 7-oz. jar marshmallow cream
1 c. chopped pecans
1 tsp. vanilla

Stir together sugar, butter, milk, pumpkin, corn syrup, and pie spice in sauce pan over medium heat and cook, stirring constantly until mixture comes to a boil. Continue to cook, stirring constantly, until candy registers 243 degrees or for about 12 minutes.
Remove pan from heat, stir in remaining ingredients until well blended. Pour into a buttered pan. Let stand 2 hours or until completely cool.

Britney’s Peanut Butter Fudge
2 ½ c. sugar
1 stick butter
3 oz. evaporated milk (½ of a 6 oz. can)
1 small jar (7 oz.) marshmallow cream
1 c. peanut butter

Cook sugar, butter, and milk on medium heat until a soft ball forms.
Take off heat, and add peanut butter and marshmallow cream. Mix well, using a spoon.
Pour into a buttered dish.

Kayla’s Chess Cake
Bottom of cake
1 yellow cake mix
1 stick of butter
1 egg

Press mixture into bottom of cake pan.

Top of cake
1 8 oz. cream cheese, softened
2 1/2 c. powdered sugar
2 eggs
1 tsp. vanilla

Cream the cream cheese and sugar together, then add eggs and vanilla. Pour mixture on top of crust. Bake at 350 degrees until golden brown.

Creamy Caramel Icing
(Copied from the Ladies Home Journal magazine, March 2012)
1/3 c. plus 1 T. shortening
¼ c. hot milk plus ½ c. cold milk
2 ½ c. confectioners’ sugar
1 tsp. vanilla
1 T. light corn syrup
2 c. light brown sugar

Combine 1/3 c. shortening, ¼ c. hot milk, confectioners’ sugar, and vanilla and beat until smooth, about 2 minutes.
Boil together 1 T. shortening, ½ c. cold milk, corn syrup and brown sugar until temperature reaches 235 degrees (soft-ball stage) on a candy thermometer, about 10 minutes. Pour over shortening mixture and beat until smooth and creamy, about 2 minutes. If icing isn’t smooth enough, add 1 T. hot water. Makes 2 cups (Good on spice cake).

Debbie’s Easy “Boiled” Custard
1 pkg. instant vanilla pudding mix
¾ c. sugar
½ c. whipping cream
1 tsp. vanilla extract
6 c. whole or 2% milk
Optional: ground nutmeg and rum flavor

Mix together pudding mix, sugar, whipping cream, vanilla and a small portion of the milk. Then add and mix in remainder of milk. Chill in refrigerator before serving. Makes ½ gallon.
Variation: For an eggnog taste, add ½ tsp. ground nutmeg and ½ tsp. rum flavor, or season to taste.