One of the things you learn very quickly when working for a newspaper is a deadline means just what it says. It isn’t to be put off until tomorrow or another day or even a few minutes as the next step is ready to go. To my surprise I opened this column which I often do at least by Friday afternoon and there was a big blank space that needed to be filled. With Thanksgiving last week I took Thursday and Friday off as my kids were coming on Saturday for our dinner. I try to do recipes well ahead of time but the rest is left up to the weekend before you get the paper.
I had made a list of what I wanted the kids to do when they came. Always a few things that age dictates you shouldn’t or couldn’t do without help. We couldn’t have asked for nicer weather to put up the Christmas lights. Usually, the tree goes up too but Leah had planned a few craft ideas that the little ones were most interested in. She brought two large containers of buttons they used to make Christmas trees and ornaments of popsicle stick trees. They also used the sticks to make a manger scene. This kept them busy for quite awhile. The wreath above the tv is up but I still have to add an extension cord so it can be lit. Over the years I have collected a lot of Christmas decorations and there is no reason to put them all on display. Sometimes less is better. Last year I gave each of the grandchildren a Santa Claus from my collection. It doesn’t look any less so perhaps that would be good to do again.
Back to Thanksgiving. Not all of the family could come but we still had about 25. I lose count until I write it down. Two babies and three others under five kept us alert all day. The leftovers were sent home with everyone except for a meal for me today along with some salad, fruit and a pie that went back in the freezer for another day. Everyone must have had enough to eat as only a few had ice cream before they went home in the evening.
Congratulations to grandson Jaden for making the All-Area Daily Globe offensive football team in spite of missing the first two games. Jaden is a senior and plans for next year are indefinite although he has been accepted so far at one college.
No Bake Cookie Balls
1 cup semisweet chocolate chips
3 cups confectioners’ sugar
1-3/4 cups crushed vanilla wafers (about 55 wafers)
1 cup chopped walnuts, toasted
1/3 cup orange juice
3 tablespoons light corn syrup
Additional confectioners’ sugar
In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Stir in the confectioners’ sugar, vanilla wafers, walnuts, orange juice and corn syrup. Roll into l inch balls roll in additional confectioners; sugar. Store in an airtight container. Yield: 5 dozen
Date Crackers
1 1/2 cups chopped dates
1/2 cup chopped walnuts
1 can sweetened condensed milk
Ritz crackers
2 cups powdered sugar
3 Tablespoons melted butter
Milk
1 teaspoon vanilla
Mix together in a small saucepan dates, nuts and sweetened condensed milk. Cook until thick. Watch carefully as it burns easily. Spread on crackers and bake 5 minutes at 350º. Mix powdered sugar, butter vanilla and enough milk to make a spreading consistency. Frost crackers.
Chocolate Macaroons
6 tablespoons cocoa
2 tablespoons oil
3 tablespoons sugar
1 can condensed milk
1 teaspoon vanilla
4 cups coconut
Heat cocoa, oil and sugar in saucepan. Add remaining ingredients, mix thoroughly. Drop by spoonful on cookie sheet. Bake 8 to 10 minutes at 350º.
Toffee Cranberry Crisps
1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
1 egg 1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup miniature semisweet chocolate chips
1 cup milk chocolate English toffee bits
1 1/2 cups all-purpose flour
1 1/2 cups quick-cooking oats
1 teaspoon baking soda
1 cup dried cranberries
In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the cranberries, chocolate chips and toffee bits.
Shape into three 12 inch logs, wrap each in plastic wrap. Refrigerate for 2 hours or until firm. Unwrap and cut into 1/2 inch slices. Place 2 inches apart on lightly greased baking sheets. Bake at 350º for 8-10 minutes or until golden brown. Remove to wire racks to cool.
Almond Roca Cookies
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup dark brown sugar
1/2 cup sugar
1 cup butter, room temperature
2 eggs, room temperature
2 teaspoons vanilla extract
1 bag toffee bits
1 cup coarsely ground almonds
(4-oz.) dipping chocolate
Preheat oven to 300). In a medium mixing bowl, whisk together flour, baking soda, and salt. In another bowl, blend sugars together. With electric mixer on medium add butter to sugars, and mix to form a grainy paste. Add eggs and vanilla and beat until light and fluffy. On low speed slowly add the flour mixture and then toffee bits. Mix until just blended. Roll balls of dough into 1 to 1 1/2 inch balls, then roll in the ground almonds. Place on cookie sheet several inches apart. Bake about 22 minutes and then transfer to cooling rack. Melt dipping chocolate in double boiler or microwave. Drizzle melted chocolate over cooled cookies. Let chocolate set-up. Makes 3 dozen.
