‘C’ is for a Candy Coated Christmas — Here are some candy-inspired recipes to sweeten up your holidays
Abby Gayle Smith, a Brookhaven High School senior, has wanted to be Miss Merry Christmas since she was a little girl.
This year, that dream came true for her as she was crowned by the Brookhaven-Lincoln County Chamber of Commerce. Smith will be a guest of honor at the Brookhaven Christmas Parade Thursday.
The parade’s theme is “A Candy Coated Christmas.” The parade will begin at 6:30 p.m., flowing from Cherokee and South Jackson streets onto South Whitworth, turning onto Chickasaw Street then South Railroad Avenue.
The parade will then turn back onto Cherokee Street and then left on South First Street, before proceeding to Monticello Street, where the parade will end after crossing the railroad tracks by 1905/Fox’s Pizza.
“During the Christmas season, my mom and I bake lots of goodies,” said Smith. “A few years ago, we decided that it would be fun to have a Cookie Swap party with all of my friends. We found a unique red velvet cookie recipe, and it has been my favorite Christmas goody ever since. It is a very simple recipe that can be carried out in many different ways. Different Christmas candies can be added to the cookie to create the best cookie for your taste buds.”
RED VELVET COOKIES
Red velvet cake mix 2 eggs 1/3 cup canola oil Powdered sugar
chocolate chips, white chocolate chips, peppermint baking chips
(My personal favorite is the peppermint baking chips.)
Preheat oven time 375 degrees. Mix everything except the powdered sugar into a bowl. Spoon the batter into balls and roll them in powdered sugar. Place on cookie sheets about 2 inches apart. Bake 8 to 10 minutes until cookies are slightly brown on the edges. Enjoy.
From Abby Gayle Smith of Brookhaven.
WHITE CHRISTMAS FUDGE
6 oz. cream cheese, softened 16 oz. powdered sugar
12 oz. white chocolate baking bar, melted 1.5 tsp. vanilla
1 cup chopped toasted pecans
Beat cream cheese at medium speed until fluffy, gradually adding sugar. Add vanilla and melted white chocolate, stirring until blended. Stir in pecans. Spread into a buttered 8-inch dish. Store in refrigerator. Cut into small squares before serving. Serves many.
From ShyAnn James of Brookhaven.
BUTTERFINGER CARAMEL TRIFLE
5 lg. Butterfinger candy bars 1 pt. whipping cream
1 devil’s food cake mix 1 bottle caramel ice cream topping
2 sm. boxes white chocolate instant pudding 1/2 cup sugar
Prepare cake mix according to box directions. Bake in 9×12 pan; cool completely. Mix pudding according to directions. Refrigerate until set. Mix whipping cream with 1/2 cup sugar until it reaches soft peaks. Refrigerate. Crush candy bars. Reserve 1 for topping. In a clear large trifle bowl, crumble 1/2 of cake. Add 1/2 pudding mix. Layer half crushed candy bars. Layer or squeeze 1/4 cup caramel on candy bars. Spoon 1/2 whipped topping. Repeat process, except ending with whipping cream topping and adding reserved candy bar and caramel topping last. Refrigerate 3-4 hours.
From Jackie Powell of Jayess.
GOOEY TOFFEE BUTTER CAKE
1 (18.25 oz.) box yellow cake mix 1 lg. egg
1/2 cup (1 stick) unsalted butter, melted
1 (8 oz.) pkg. cream cheese, softened 2 lg. eggs
1/2 cup (1 stick) unsalted butter, melted 1 (8 oz.) pkg. toffee bits
1 tsp. pure vanilla extract 1 (16 oz.) box confectioner’s sugar
Preheat oven to 350 degrees. Lightly grease a 9x13x2 baking pan. For cake: In an electric mixer bowl, combine cake mix, egg and butter. Mix well. Pat into bottom of prepared pan and set aside. For filling: Using electric mixer, beat cream cheese until smooth. Beat in eggs and vanilla. Dump in confectioner’s sugar and beat well. Reduce speed and slowly pour in butter. Mix well. Fold in toffee bits. Pour filling onto cake mixture and spread evenly. Bake 40-50 minutes. You want the center to be a little gooey, so don’t bake past that point. Remove from oven and allow to cool completely. Cut into squares.
From Lydia R. King of Brookhaven.
1 cup graham cracker crumbs 3/4 cup saltine cracker crumbs
2 cups milk 1/4 cup sugar 1 stick butter, melted
2 (3.75 oz.) boxes instant vanilla pudding 1 bag bits of brickle
1 qt. butter pecan ice cream 1 (12 oz.) carton frozen whipped topping
In oblong pan, combine graham cracker crumbs, saltine cracker crumbs, sugar and butter. Mix milk with pudding for 2 minutes; spread over crumb mixture. Spread ice cream over pudding. Spread whipped topping over ice cream. Sprinkle bits of brickle over top. Freeze 3 hours. Cut in squares and serve. Serves 18.
From Karen Gould.