Peppermint Bark:
- 12 oz. bag of white chocolate chips
- 1/2 cup broken peppermint candies
Pre-heat oven to 200* degrees F , spread chocolate chips in baking dish or cookie sheet lightly coated with cooking spray ( I used a 13x9 baking dish) . Sprinkle 1/3 of the broken candy over chips and place in oven until melted. (you may have to test the softness by touching the chips with tooth pic.) about 8-10 minutes. Remove from oven and spread chips and peppermint around to smooth out the bark. Garnish bark with remaining crushed peppermint candy. Refrigerate until hard and break into pieces, usually removing from pan does this.
This is one of my grandmas most delicious recipes. It was always the holiday favorite. I am not a fruitcake person, but i love this one! It is a lot like cookie dough; and who doesn't love cookie dough!
Rudolphs' Fruitcake Cookies ( AKA Icebox Fruitcake)
- 1 ( 12 oz. ) box graham crackers ( crushed finely)
- 1 (14 oz. ) can sweetened condensed milk
- 3 cups finely chopped pecans ( 1 cup pecan halves for garnish)
- 1 (10 or 16 oz) jar maraschino cherries, drained and chopped ( save a few halves for garnish)
- ¼ cup ( may not use all ) Maraschino cherry juice
-
1 lb raisins
Combine cracker crumbs, chopped cherries, raisins and pecans. Stir in sweetened condensed milk, mixing well until crumbs are moistened. Add 1 or 2 tbs. of reserved cherry juice.
Cookie prep- roll into golf ball size balls and roll in flake coconut store in airtight container for several days.
Loaf prep- press into foil lined loaf pan , garnish with pecan halves and marichino cherry halves. cover and refrigerate for several days. Slice and serve !
