As stated last week, I have been reorganizing my recipes this year and found four great ones to share for holiday surprises for friends. View last week's post for the first two: Peanut Brittle and Pumpkin Seeds.
Two additional easy sweet gift ideas:
Rachel Ray's 5 Minute Fudge
Ingredients
12 oz chocolate chips
8 oz butterscotch chips
1 can sweetened condensed milk
1 teaspoon vanilla
1/2 cup walnuts and/or dried currants/cranberries/cherries
Directions
Dump all ingredients except nuts and currants into a heavy-bottomed warmed pot over low heat and stir until soft. Once fully melted, add nuts and currants and pour into a round, greased, Angel Food Cake pan. Don't smooth out the top, and put in fridge to set for 30 minutes. Pull out and cut into pieces.
Wrap and give!
Frozen Lemon Mousee (GREAT for warmer climates seeking winter-y goodies!)
Ingredients
1/4 cup fresh lemon juice
4 large egg yolks
5 tablespoons sugar
4 tablespoons unsalted butter, chilled and cut into pieces
3/4 cup heavy cream
Directions
In a small, heavy-bottomed saucepan combine lemon juice, yolks, and sugar. Cook, stirring, over medium-low heat, until mixture thickens, 5 to 6 minutes. Remove from heat and pour through a fine strainer into large bowl to remove any lumps. Add the butter and stir until melted. Cover with plastic wrap, pressing the plastic against the surface of the mixture to eliminate any air bubbles. Refrigerate until chilled, about 30 minutes. Meanwhile, beat the heavy cream to form stiff peaks. Fold in cream into chilled mixture until well combined. Divide into a small-muffin tin with paper liners and freeze.
Wrap and give, bring to parties. Keep frozen.
Happy Holidays from the Elven Idea Factory!
Two additional easy sweet gift ideas:
Rachel Ray's 5 Minute Fudge
Ingredients
12 oz chocolate chips
8 oz butterscotch chips
1 can sweetened condensed milk
1 teaspoon vanilla
1/2 cup walnuts and/or dried currants/cranberries/cherries
Directions
Dump all ingredients except nuts and currants into a heavy-bottomed warmed pot over low heat and stir until soft. Once fully melted, add nuts and currants and pour into a round, greased, Angel Food Cake pan. Don't smooth out the top, and put in fridge to set for 30 minutes. Pull out and cut into pieces.
Wrap and give!
Frozen Lemon Mousee (GREAT for warmer climates seeking winter-y goodies!)
1/4 cup fresh lemon juice
4 large egg yolks
5 tablespoons sugar
4 tablespoons unsalted butter, chilled and cut into pieces
3/4 cup heavy cream
Directions
In a small, heavy-bottomed saucepan combine lemon juice, yolks, and sugar. Cook, stirring, over medium-low heat, until mixture thickens, 5 to 6 minutes. Remove from heat and pour through a fine strainer into large bowl to remove any lumps. Add the butter and stir until melted. Cover with plastic wrap, pressing the plastic against the surface of the mixture to eliminate any air bubbles. Refrigerate until chilled, about 30 minutes. Meanwhile, beat the heavy cream to form stiff peaks. Fold in cream into chilled mixture until well combined. Divide into a small-muffin tin with paper liners and freeze.
Wrap and give, bring to parties. Keep frozen.
Happy Holidays from the Elven Idea Factory!
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