By the time you read this, Christmas will be three days
away.
I hope you have your big meal planned and the shopping done,
your gifts bought and wrapped, and all other serious preparations
well in hand.
By the time you read this, Christmas will be three days away.
I hope you have your big meal planned and the shopping done, your gifts bought and wrapped, and all other serious preparations well in hand.
That will leave you time for an important task: preparing a treat for Santa when he visits your house, to give him energy for all the deliveries he must make.
Undomesticated reindeer in the Arctic eat grasses, sedges, flowering plants, horsetails and the leaves of willowsin the spring and summer, and lichens this time of year. Since these can be hard to find, I understand it is also acceptable to leave them carrots and hay, as one would for a horse.
Santa himself, on the other hand, is known to be partial to sweets and other snacks. So I have rounded up some easy recipes to give you a variety of ideas for what to leave on the kitchen table next to the glass of milk, or perhaps a thermos of hot chocolate.
Most of these recipes also have the advantage of being fun to make with children, or easy enough for older children to make with minimal supervision.
Peppermint Sandwich Cookies
These were inspired by holiday sandwich cookies from Trader Joe’s. By the time I went back for more, they were sold out, so I created this reasonable substitute.
1 package Famous Chocolate Wafers
1 can buttercream frosting (or make your own)
candy canes or other peppermint candy
Step 1: Crush the peppermint candy by placing it in a plastic bag and rolling over it with a rolling pin, or banging on it with a plate.
Step 2: Stir the crushed candy bits into the frosting.
Step 3: Spread a wafer with some of the frosting and top with another cookie.
Peanut Butter Sandwich Cookies
These have a flavor somewhere between Reese’s Peanut Butter cups and Butterfingers.
1 package Famous Chocolate Wafers
1 cup creamy peanut butter
1/4 teaspoon salt
1/2 cup powdered sugar
Step 1: Mix the peanut butter, salt and powdered sugar until firm.
Step 2: Spread between chocolate wafers as above.
Five Minute Fudge
This was adapted from a Rachael Ray recipe by my husband. Santa will be grateful for the vitamin C in the cranberries.
1-1/2Â (12-ounce) bag semisweet chocolate morsels
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 (8-ounce) can walnut halves
1/2 cup (a couple of handfuls) dried cranberries
9″ by 13″ cake pan, lightly greased with softened butter
Step 1: Place a heavy pot on the stove and preheat it over low heat. Add chips and milk and stir until chips are melted and milk combined.
Step 2:Â Stir in vanilla and remove fudge from heat. Add nuts and currants and stir in immediately.
Step 3: Spoon fudge into pan. The fudge will set up almost immediately.
Step 4: Cut into small squares. For a festive presentation ( and in case Santa wants to take a few with him), wrap pieces in tissue paper, twisting the ends of the paper to seal.
Here is another Rachael Ray adaptation, this time for a savory taste, in case Santa is craving some variety:
Easy Cheesy Snacks
(Adapted from Rachael Ray)
softened butter
1 container soft herb cheese (recommended: Boursin)
1/4 cup sun-dried tomato spread or tapenade
2 tablespoons chopped flat-leaf parsley
1 package flat bread crackers
Step 1: Spread each cracker with a bit of butter to help keep it crisp.
Step 2: Mix the herb cheese, tomato spread or tapenade, and chopped parsley
Step 3: Spoon a dollop of cheese mixture on each cracker and top with a bit more parsley.
Here is a recipe for a Cracker Jack replica that Santa can enjoy by the handful. Because this recipe involves heating sugar, it should not be made by children without close supervision.
Borden-style Cracker Jack
(From “Top Secret Recipes” by Todd Eberle)
4 quarts popped popcorn (or 2 bags microwave popcorn)
1 cup Spanish peanuts
4 tablespoons peanuts
1 cup brown sugar
1/2 cup light corn syrup
2 tablespoons molasses
1/4 teaspoon salt
Step 1: Preheat the oven to 250 degrees.
Step 2: Combine the popcorn and peanuts in a metal bowl or on a rimmed cookie sheet and place in the preheated oven.
Step 3: Combine all of the remaining ingredients in a saucepan.
Step 4: Stirring over medium heat, bring the mixture to a boil.
Step 5: Using a cooking thermometer, bring the mixture to the hard ball stage (260 to 275 degrees) or the point at which the syrup, when dropped into cold water, forms a hard but pliable ball. This will take 20 to 25 minutes, or until you notice the mixture turning a slightly darker brown.
Step 6: Remove the popcorn and peanuts from the oven and, working quickly, pour the caramel mixture in a fine stream over them. Then place them back in the oven for 15 minutes.
Step 7: Mix well every five minutes, so that all of the popcorn is coated.
Step 8: Cool and store in a covered container until time to serve.
Elizabeth Gage is a writer who lives in Hollister. She can be reached at ee******@***oo.com.
