A little Christmas story…

Every year we read this essay at Christmas time and it makes us immeasurably happy.  We wanted to share the joy and hilarity with you…

With Christmas love,

Rebecca and Val.

 

TRADITION
A Trapp Family Christmas
Shouldn’t this year be more spiritual? Good luck!

by: ALOÏSE BUCKLEY HEATH

 

One of the reasons — I say one of the reasons because I could think of several others if I put my mind to it — that I kept on having babies for years after all my classmates were taking turns being president of the Planned Parenthood Association was that I always thought a big family would be such fun at Christmas. Which who doesn’t, including people like me, who know? I know why Ben Heath, who is tied to me by the bonds of marriage, has the spirit of Christmas around Thanksgiving and the spirit of Ash Wednesday around Christmas. I keep telling him I know. “I know,” I say. “I know. I know. I know.”

 

I know we always get more glitter and glue on the floor than on the candles, and that I never remember to wipe it up until the dining-room carpet (new last January) is permanently (though not uninterestingly, I always think) spangled. I know I look absolutely insane crawling around in the snow for weeks before Christmas, putting candy canes on window sills and then galloping madly off in the dark, jingling sleighbells and shouting, “Ho! Ho! Ho!” I know the newsboy would rather have two dollar bills than a $1.95 flashlight wrapped in green paper and silver ribbon with “MERVYN” spelled out in red Scotch tape. I know no one can eat those Cut ’n’ Bake cookies after the children have decorated them with green sugar and cinnamon hearts (Christmas trees), and then with more cinnamon hearts and melted marshmallow (Santa Clauses), and then with more melted marshmallow and pink crayon (angels). I know it’s un-Gesell and not even altogether Spock to match candid blue eye to candid blue eye with a ten-year-old and say: “But, sweetie, how should I know why Polly’s Santa Claus is really her father? Maybe her father has to be her Santa Claus, poor little thing! Maybe Santa Claus just doesn’t like Polly. Ever think of that?”

 

I also know ten children who aren’t going to see this issue of National Review.

 

I know all that. What I didn’t know till this year was what Ben meant, every Christmastide, when he tossed out, not at all at random, the words “materialistic” and “spiritual.” What I always thought he meant was that it would be materialistic for Alison and Betsey and Jennifer and Timothy to get a Chatty Cathy apiece, but spiritual for them to share one. I mean, that’s what I thought until one afternoon last week.

 

That afternoon they were all in the coat closet (well, they were, that’s all; they like the coat closet) making out their Christmas lists. Pam, who can spell, was helping the ones who can’t write; and Alison, who is magic, was helping the ones who can’t talk. I had my ear at the crack in the door, listening, because I’m still trying to hear one of those childhood conversations whose innocent candor tears at your heartstrings. You’ve read about them, I’m sure.

 

What I heard was my dear little ones calculating how much more each of them would get for Christmas if they didn’t have so many brothers and sisters to share the loot. They itemized, giving reasons for their choice, the siblings they would gladly exchange for a hockey stick or an army bugle or a Barbie doll with a different dress for every single day of the week. From what I could hear through the crack, nobody kept Buckley and Timothy, which is understandable — let’s face it — but not nice.

 

Then and there I decided (yes, again) that there is more to old Ben than meets the eye, and that this Christmas the Heaths would be spiritual. Spiritual also, I mean. At my age you can’t just cut those old materialistic ways right out of your life. And by coincidence I happened to be reading, at the time, a book called Around the Year with the Trapp Family. Actually, I was reading it to find out why the Trapps play the recorder better than we do, a fact which is widely bruited by those who have heard us, though not necessarily the Trapps. It turned out, though, that the Trapp family spends its year not practicing the recorder, as I had hoped, but “Keeping the Feasts and Seasons of the Christian Year,” which is, in fact, the subtitle of the book. We plunged into keeping the Christmas Season of the Christian Year like the Trapps. Some of us (me) plunged more enthusiastically than others (Jim, Pam, John, Priscilla, Buckley, Alison, Betsey, Jennifer, Timothy, Janet, and their father).

 

Certainly some of the things the Trapp family does at Christmas are not entirely suited to the Heath family. I know. I know. And some — give me that much — I didn’t even try. Like baking the traditional Spekulatius on December 6 (St. Nicholas’s Day), for instance; or the traditional Kletzenbrot on December 21 (St. Thomas’s Day); or even the traditional Lebzelten, Lebkuchen, Spanish Wind, Marzipan, Rum Balls, Nut Busserln, Coconut Busserln, Stangerln, Pfeffernüsse, and Plain Cookies on December 23. Especially since the freezer was bulging with all those still Uncut ’n’ Unbaked rolls of cookie dough. Nor did I consider for more than one mad moment suggesting that all the children take a nap before Midnight Mass and that their father awaken them by initiating a procession from room to room with a lighted candle, singing “Shepherds Up!” (each verse pitched a half-tone higher than the last), though I think it would be lovely, myself. Maybe when Ben is older . . . mellower . . .

 

We did make an Advent Wreath with four red candles, and it was beautiful; but John and Priscilla are Junior Fire Marshals, and though they said it was all right to hang the wreath from the ceiling on four red ribbons, they wouldn’t even discuss letting us light the candles after the wreath was hung. Anyway, I know perfectly well that Ben Heath would light off for the South Seas before he would light the candles, stand under the wreath, read the Gospel for the day, and listen to the children sing: “Ye heavens, dew drop from above and rain ye clouds the Just One . . .” Even if I could get the children to sing it. Are your children giggly?

 

The Trapps say that “Silent Night” should be sung for the first time on Christmas Eve, and I agree with them, and the children agreed with me, which would have been enough to make me abandon the whole idea if I hadn’t been so bemused with good will and all. It wasn’t till I got the notes from Mr. Jones, Mrs. Miano, Mr. Segar, Mrs. Arnold, Miss Billingham, Mrs. Brown, Mrs. Larratt, and Miss Bates that I remembered that the Fourth Form Glee Club Concert, the Grade VII Carol Sing, the Grade VI Christmas Vespers, the Grade III Christmas Play, the Grade II Christmas Chapel, the Grade I Christmas Assembly, the Kindergarten Christmas Program, and the Nursery School Christmas Party (to all of which I have been kindly invited) have three things in common: rehearsals, Heaths, and “Silent Night.” I quite understand, I wrote Mr. Jones, Mrs. Miano, Mr. Segar, Mrs. Arnold, Miss Billingham, Mrs. Brown, Mrs. Larratt, and Miss Bates.

 

I really didn’t see how the Christkindl custom could go wrong, though. I still don’t. In the Trapp family, at the beginning of Advent, everyone writes his name on a piece of paper and the papers are put in a basket, which is passed around as soon as the children have finished singing “Ye heavens, dew drop from above.” Everybody picks a name from the basket, and the pickee, if you follow me, becomes the picker’s secret Christkindl, and the idea is, you do your Christkindl a good turn every day until Christmas without letting him know who you are. It sounds simple, spiritual, and also fun, doesn’t it? And it works out beautifully in the Trapp family. In fact, through Advent until Christmas, the Trapp household resounds with the glad cries of Christkindlen who have found their shoes shined, their dollhouses tidied up, or the table already set the day it was their turn. But there are a few technical problems that I feel you should know about, just in case you plan to be spiritual next Christmas.

 

 

In our house, the first technical problem was Jim. Jim said he was too old for this kind of thing, and I said, what did he mean, too old: Most of the Trapps are older than he is; and he said, not those dumb kids that sang that dumb Do-Re-Mi song aren’t older than he is; and I said, well, if he thought he was too old at 15, what did he think I was?; and he said too old at 42 (never tell your children your age), but anyhow, I won, because after all, I’m the one who has to sign his driver-education permission slip — and also, if I didn’t drive all over New England every Saturday to see the Kingswood JV wrestle, who would? Then the others said, what about Timothy and Janet? Timothy and Janet were too little to do good turns to their Christkindlen, so why should they be anybody else’s Christkindlen? I said, I must say, this didn’t sound very much like the spirit of Christmas to me, and I would take care of the babies’ Christkindlen if everyone was so worried, and let’s draw, for heaven’s sake!

 

So we drew, and five of them drew their own names and Janet ate one, which turned out, after we hit her on the back, to be John. So we made another slip for John (a piece of paper our baby has eaten is distinctive) and we drew again and eight of them drew their own names. I said, maybe it would work out better if I drew a name for each of them, and they said, no sir, not and have you know who everybody’s Christkindl is and comparing what everybody did for their Christkindlen, no sir, Mother, none of that stuff. Jim and Pam said that if they could have paper and pencil and peace and quiet they could probably work it out by mathematical probabilities, but it was getting pretty late, so I called them up by ages, and before Jim drew I took out his name, and before Pam drew I took out her name and put back Jim’s, and so on. (Well, unless I tell you, how will you ever know how to do it?)

 

When we had all drawn (which took far more time to do than to read about, no matter what you’re thinking), everybody opened his little slip of paper “at a given signal.” That’s how the Trapps do it, and that’s how we did it. I said: “Everybody ready? One. Two. Three. Open. Well, pick it up and open it now, Alison! Everybody does not have to fold their paper up again and forget the names they drew. . . . Besides, how could they? . . . Not fold the papers, for heaven’s sake; forget the names! . . . Well, all right . . . all right, I said; we’re starting over. Everybody ready? One. Ready — Alison, anybody would think you were five and a half. Two. Three. Open. ALISON!!”

 

So we opened our little slips of paper at a given signal (the Trapps said “a” given signal, after all, not which) (what irritates me is that Alison can’t even read!) and everybody learned the name of his secret — secret, mind you — Christkindl. This is another uniformly joyful moment in the Trapp family. At this moment in the Heath family, Jim looked up from his slip, glared at John, and groaned. John looked up from his slip, glared at Jim, and made vomiting noises. Priscilla said: “Oh, Mother, do I have to have that pest?”

 

Buckley said: “Mother, how do you think that makes a poor little boy feel to have everybody in this whole absolute world call him a pest every absolute minute?”

 

Everybody nudged everybody else. “Jim has John. John has Jim. Priscilla has Buckley,” they told each other.

 

The non-readers came running up to find out who their Christkindlen were. “Pam,” I whispered into Betsey’s ear.

 

“Pam,” shrieked Betsey.

 

“Betsey has Pam,” everybody told everybody else.

 

“Tim-Tim, but don’t tell,” I whispered into Jennifer’s ear.

 

She flung her arms around Timothy’s head. “Tim-Tim, I know sumpeen. I know sumpeen, Tim-Tim,” she roared.

 

“Jennifer has Timothy,” everybody told everybody else. The baby ate her paper again, but it was all right this time: I knew whose name she had eaten. I had arranged for us to draw each other, because we’re in love.

 

A few minutes later they thundered upstairs to homework or bed, and even over the rattling of the window panes I heard the negotiations starting. “Well, then, will you trade Priscilla for Alison and a nickel? For Alison and a dime? For me not hiding your shell collection? For me not hitting you in the stomach as hard as I can?”

 

Actually, it didn’t turn out too badly. After a few days of such good turns as reporting that a Christkindl hadn’t done his arithmetic because he was going to copy Georgie’s before school tomorrow (and he just can’t learn anything that way, can he, Mother?), or throwing a Christkindl’s cherished leather jacket into the washing machine (because it was so absolutely filthy he could have got germs from it, Mother), or taking the batteries out of a Christkindl’s flashlight because she reads under the covers after bedtime (and that’s why practically everybody practically constantly goes blind, isn’t it, Mother?), everybody was getting pretty tense, not to mention bloody, until one of them — I haven’t asked which — found a solution: Every Sunday now, they each buy seven penny lollipops, and every night they slip a lollipop under their Christkindl’s pillow. Well, I know that doesn’t sound so terribly spiritual, but it’s better than what they used to do. What they used to do was steal each other’s lollipops.

 

I wouldn’t want anybody to think that my baby and I have sunk to such a mundane relationship, though. We haven’t had to change our routine at all. Every morning Janet allows her Christkindl to rock her a little; and every evening I rock my Christkindl a little.


 

Apricots, Almonds and Chocolate: Foodie Gift #23

In rounding up the bits and pieces from all my Christmas Baking (See Foodie Gift #21), I find that I have a couple dozen pretty dried apricots, half a cup of toasted slivered almonds and a half bag of semi-sweet chips. I also have a few minutes, so I’ll do a very quick and easy gift to pass on to a couple friends and family members. These make a really lovely addition to a Christmas cookie platter as well.

 

Chocolate-Dipped Apricots with Almond Clusters

 

8 oz. dried apricots

1/2 c. toasted slivered almonds

6 oz. semi-sweet chocolate chips

1 T. shortening

 

Place the chips and shortening in a glass bowl, and place over a pan of lightly simmering water. Stir and melt the chocolate and shortening together till smooth. Taking one apricot at a time, dip one third into the chocolate and place them on waxed paper to cool and dry. Once the apricots are done, stir the almonds into the remaining chocolate and drop by small clusters onto the waxed paper as well, till they are set.

 

It’s easy to do these with other fruit and nut combinations as well, and it’s a wonderful way to not let anything go to waste.

 

Merry Christmas!  Happy Holidays!

Bacon and Horseradish Dip

From as far back as I can remember, Christmas Eve was all about snacking–we would have a table loaded down with various cold meats and cheeses, special dark and light rye and pumpernickel breads, my mother’s Christmas punch, lots of chips and crackers with accompanying dips and spreads, and of course, platters of cookies. While we had a bit of time when we were all gathered for the evening meal of Christmas Soup, it was the prolonged evening of grazing that we really looked forward to as children. to be honest, as adults as well!

 

One of my favorite dips was one that was bought, already prepared, Heluva Good’s brand of Bacon Horseradish Sour Cream Dip.  I would zero in on where that dip was placed, and once we were given the go ahead, I did my best to ensure a healthy (??) helping made it to my plate. Others could have their fill of onion dip, liptauer cheese, etc.–it was bacon and horseradish for me every time!

 

So imagine my dismay, when shopping for our own quiet Christmas eve meal this year, when I could find no such item in any of the upper MI grocery stores we frequent. I went from store to store, finding plenty of sour cream, and plenty of variations on the French Onion dip theme, but nothing else. To say I was distraught is understatement. However, necessity being the mother of invention, I grabbed the onion dip and decided I would dress it up myself and see if I could come close to my Christmas Eve favorite.

 

Well, needless to say, I have found some good degree of success with this, or would not be sharing it with you now!!  Very fast, super easy, this would make a wonderful addition to your own snacking regimen, or a tremendous gift for a friend who would enjoy this combination of flavors.

 

Easy Bacon Horseradish Dip

 

1 12-oz. container French onion dip

6 oz. thin-sliced bacon, cut in half

3 T. prepared horseradish

 

Cook bacon over very low heat, letting it crisp slowly. Drain the bacon, and while it drains, lightly whisk together the onion dip and horseradish. Once the bacon has drained and cooled a bit, chop into fairly small bits, and give it all a final crumble with your hands, making sure no large bits remain. Gently stir into the dip, pour into an appropriate container, cover and refrigerate. Yes. Good.

Spicy Glazed Nut Mix: Foodie Gift #21

Okay, we’re getting down to the finish line here, and if you are like me, you have found that you have missed a couple of folks you wish to gift, and today is NOT a day you want to spend going shopping. So, you have to take a look at what is left from all the cooking, baking and preparing you’ve done so far and see what is left.

 

This recipe is great for all those leftover nuts that you may have on hand from preparing various cookies and candies, and is very flexible regarding the mix of nuts you can use. AND it’s darn good as well!  I know I found it on the web, but for once I have not remembered to keep the site info, so my apologies for not being able to credit the source. When I find it, I’ll be sure to add it here!

 

Very quick to fix and very tasty, here is the:

 

Spicy Glazed Nut Mix

About 4 cups

 

2 cups mixed nuts (untoasted); any combination of cashews, whole almonds, pecan halves, and hazelnuts1 tablespoon unsalted butter, melted

3 tablespoons dark brown sugar

1/2 teaspoon ground cinnamon

3/4 teaspoon cayenne pepper (optional if you don’t like this kind of spicy)

1 1/2 tablespoons maple syrup

1 1/2 teaspoons coarse or kosher salt (kosher is best, but regular salt will do)

2 cups small pretzel twists (or other pretzel bits, crispy cereal, whatever)

 

 

1. Spread the nuts on a baking sheet and roast in a 350 degree oven for 12 minutes, stirring once for even toasting.

2. In a medium bowl, mix together the melted butter, brown sugar, cinnamon, cayenne, and maple syrup. Add the warm nuts, pretzels, and salt, and stir until the nuts and pretzels are completely coated.

3. Spread the mixture back on the baking sheet and return to the oven for 10 minutes, stirring twice during cooking. Remove from oven and cool completely, separating the nuts and pretzels as they cool.

Once cool this mixture can be stored in an airtight container for up to a week.

Honey Caramel and Coconut Chocolate Bars: Foodie Gift #20

I think this might be a case of saving best for near the last, except that I didn’t know they’d be so dadburned good when I made them last night.  I didn’t even really plan on making them, but I had to play with some coconut I had in the pantry.  My sister’s kids have some serious dietary restrictions and I was trying to come up with a really decadent Christmas treat that I could give them.  My aunties plied me with sweets and I’m nothing if I’m not a slave to tradition.  Corn syrup was out so I boiled honey for long enough to begin caramelizing it, threw my bag of unsweetened dried coconut in, stirred vigorously, pressed it into a pan and waited with baited breath.  Actually I waited with pizza breath, but really, that just doesn’t sound good.

I’m not usually a real coconut lover so I figured if I found it palatable the kids would lurve it.  I sliced the slab-o-coconut and honey caramel into blocks that were roughly one inch by two inches.  I melted dark chocolate, dunked away and stashed the tray in the fridge for an hour.  The peanut gallery hovered around the fridge waiting to see if the candy was even edible.  (This from my six year old, Ty, who said, “Do people even eat this stuff?” while dangerously waving my open bag of flaked coconut.)  They were hopeful because, as Ty also said, “If it’s in chocolate, it can’t be half bad, right Mom?  I can at least lick off the chocolate even if the inside’s nasty.”  Such a ray of sunshine, this child.

The tray came out of the fridge and before I could blink it was half emptied.  Two candy bars were in each little set of hands hand and three were in the big mitts that belong to The Evil Genius.  And the ultimate testament to this candy?  They ate it slowly.  They actually savored it.  I will repeat myself.  They ate it slowly because they enjoyed it. so. much.  Normally, Hoover has nothing on my family for sheer speed of food consumption.  It is a wonder they ever taste anything at all with the vitesse with which they ingest.  This candy made them slow down and make happy noises.  I’d say that’s danged good for a couple minutes of work. 

The honey caramel is chewy and sweet and perfect and the coconut gives it wonderful texture and nutty flavor.  And topping it with dark chocolate?  Shave my legs and call me smoothie.  They’re good enough to make your tongue slap your brain silly.

Make a tray of these and pop them on a cute little plate from the local dollar store or in a pretty cellophane bag closed with ribbon. 

 

Honey Caramel and Coconut Chocolate Bars:  Foodie Gift #20

Consider this fair warning.  These are extremely addictive and horribly simple to make.  Filled with honey and coconut these might almost be health food, though, so go for it.  But, for the record, I did warn you.

 

Ingredients:

  • 12 ounces dried coconut flakes (I used unsweetened, you can use sweetened if that’s your only option)
  • 1 1/2 cups honey
  • 16 ounces good dark chocolate, chopped or dark chocolate chips
  • 3 Tablespoons unsalted butter

Line a cookie sheet with parchment or waxed paper.  Set aside.

Put honey in a heavy saucepan over medium high heat.  Stirring constantly, bring to a boil.  Allow to boil for exactly one minute and thirty seconds.  Turn off heat and stir in coconut until evenly moist.  Scrape contents onto the lined cookie sheet.  Use wet hands to firmly press the coconut and honey mixture into a square that is about 1/2′- 3/4″ thick.  The shape is not something to fret, just approximate the square and thickness.  Part of the charm of homemade candies is that they’re not always uniform.

Stash the cookie sheet in the freezer for an hour or two, just make sure it’s really firm and cold before proceeding.  Scooch the parchment onto a cutting board and cut into desired sizes.  I cut mine into bars that were about 1″ x 2.5″ but do whatever floats your boat.  Separate the bars, re-line your cookie sheet with parchment and turn your attention to the chocolate.

In a microwave safe bowl, add the chocolate chips or chunks and the butter.  Microwave on HIGH for about 45 seconds.  Remove bowl, stir well, and return to microwave for another 15 second burst.  Repeat until the chocolate is melted and smooth when you stir it.

Use two dinner forks to lower one bar at a time into the chocolate.  Flip the bar so it’s completely coated, scrape across the lip of the bowl to remove excess and place on the parchment paper to set up.  Repeat until all bars are coated or you run out of chocolate because little fingers keep dipping into your bowl.

Place pan back in fridge for one hour for the chocolate to firm up.  Share with friends or hide in the bathroom and eat several of them yourself.  Your call.  I won’t judge.

Last Minute Quick Breads: Foodie Gifts 18# and #19

They don’t call them quick breads for nothin’!  Here are a couple of recipes I’ve used to great acclaim over the years, and my source for these is my mother–a great baker in her own right.  These two breads in particular have been appreciated as Christmas gifts by my own family, and I just shipped a batch of them out–they are very good travelers, and keep wonderfully moist for a long time. So if you are looking for a couple more quick gifts, these may serve!

 

Dawn’s Applesauce Bread

 

1/2 c. shortening or butter, or half and half of each

1 cup sugar

2 eggs

1 t. vanilla

2 cups flour

1 t. baking powder

1 t. salt

1/2 t. baking soda

1/2 t. cinnamon

1/2 t. nutmeg

1 1/4 c. applesauce

1/2 c. walnuts (optional)

 

Glaze:  1/2 c. confectioner’s sugar mixed with 1 T. apple juice or cider

 

Cream sugar with shortening till light, mix in eggs and vanilla.  Whisk together dry ingredients, and mix half into the creamed mixture till blended; stir in applesauce, then follow with the rest of the dry mixture. Stir until just well blended.  Pour into a 9 x 5 loaf pan, or two 7 inch loaf pans, or four 5 inch loaf pans. Bake at 350 degrees for up to an hour, testing the smaller loaves beginning at 40 minutes.  Cool for 10 minutes, remove from the pans and glaze. Then let cool completely.

 

 

Dawn’s Banana Bread, with Christmas Bread Option

 

1 cup mashed ripe banana

2 eggs

1/2 c. oil

1/3 c. buttermilk or sour milk

1 t. vanilla

1 3/4 c. flour

1 1/2 c. sugar (Yep, 1 1/2 cups!)

1 t. baking soda

1/2 t. salt

1 t. cinnamon (optional)

1/2 t. nutmeg (optional)

Christmas bread additions:  1/2 c. chopped pecans or walnuts, 1/2 c. chocolate chips, 1/2 c. dried fruit (cherries, cranberries, chopped apricots all work well)

 

Mix together banana, eggs, oil, milk and vanilla. Whisk together dry ingredients and combine well with the liquid mixture. Add the Christmas bread additions if desired, and pour into prepared 9 x 5 loaf pan, or two 7 inch pans, or four 5 inch pans. Bake at 350 for up to 1 hour and 15 minutes for the large loaf, and begin checking smaller loaves at 45 minutes, baking until a toothpick is clean of batter when checking for doneness. Cool for 10 minutes and remove from pans, then cool completely. These loaves are best served a day or more after baking.

 

Merry Christmas!

Never-ending Vanilla Sugar: Foodie Gift #17

A jar of vanilla sugar is one of the most underrated and sublime items to keep in your pantry.  A sprinkle on top of cookies or muffins, or in coffee or tea takes something that’s already good and transforms it into something amazing.  If you’re wondering how to procure this ambrosia I have a couple pieces of advice for you.  For starters, do not pay crazy amounts of money to buy vanilla sugar from some very reputable food places.  The prices are ridiculous.  $26 and change for 3 pounds of sugar?  I don’t think so.  And making something so divine?

Well, shoot.  It’s so easy it doesn’t even count as a recipe, but I’m putting it up here anyway because it’s the gift that keeps on giving.  If you give someone vanilla sugar they need never be without it again.  You just keep adding sugar to the jar and giving it a shake and the vanilla flavor just keeps on kicking.  Are you ready?  Here’s how you do it.

 

Never-Ending Vanilla Sugar:  Foodie Gift #17.

Pretty this up by tying a wooden spoon and a recipe card containing a sugar cookie recipe with raffia or satin ribbon to the jar.  It’ll look as good as it tastes. 

 

Ingredients:

  • 2 vanilla beans
  • 4 cups granulated sugar

Split the vanilla bean lengthwise and pry open a bit.  Place beans in a quart jar that has a tight fitting lid.  Pour sugar over the beans.  Screw the lid down tight and shake.  You’re done.  REALLY!  It’s that simple.

No-Cook Mint Patties: Foodie Gift #16

I remember coming across this recipe years ago–it was an instant hit then, and its been the same in all the years I’ve shared it since. These creamy, buttery mints are easy to put together, store well, and make a lot, so there is plenty to share. I usually make a double batch at a time, since there is enough room on my table and cake racks to handle the drying needed for these candies.

 

From Cooks.com, here is the recipe (with a couple of my own tweaks included):

 

NO COOK MINT PATTIES

Printed from COOKS.COM


1/2 c. light corn syrup
1/4 c. butter, softened
1 tsp. peppermint extract
4 c. sifted powdered sugar
2 drops red food coloring
2 drops green food coloring

In small bowl combine corn syrup, butter and peppermint. Beat until well combined.

Gradually add 2 cups of sugar beating well. Stir in as much of the remaining sugar you can to mix with a spoon. Turn out onto a surface lightly coated with powdered sugar. Knead in remaining sugar-enough to make a stiff dough that is smooth. Divide into thirds.

Leaving one of the three white (I actually used yellow food coloring for the third portion)-Knead in food coloring-red and green-in the other two.

Shape into 3/4 inch balls. Place 2 inches apart on baking sheet lined with waxed paper. Press with fork. Let dry several hours (or overnight), then move to a cooling rack to complete the drying process (usually 24 hours is enough). Place in an airtight container and store in a cool place.