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Category: Holiday Baking

Peanut Butter Squares

Peanut Butter Squares

Peanut Butter Square Recipe

Peanut Butter Square Recipe

This is a simple no bake recipe from my mom. My kids love this recipe anytime of the year. I do make it mostly for holidays and it gets eaten up quickly. Never makes it to the freezer.

Just one note, don't over boil the syrup and sugar as it will make the squares hard and dry and very difficult to cut once they set in the pan.

Enjoy!

Ingredients

  • • 1/2 c. white sugar
  • • 1/2 c. white corn syrup
  • • 1 c. peanut butter, crunchy
  • • 3 c. corn flakes
  • • 1 1/2 c. chocolate chips, melted

Instructions

  1. Grease a 9” square cake pan with cooking spray.
  2. In a saucepan over low heat, cook sugar and corn syrup until it starts to boil, stirring constantly until sugar is dissolved. Boil for 30 seconds to 1 minute.
  3. Remove from heat and stir in peanut butter until well blended.
  4. In large bowl, add 3 cups corn flakes. Pour hot peanut butter mixture over the corn flakes and stir well.
  5. Press firmly into casserole dish.
  6. Add melted chocolate chips and spread a thin layer over peanut butter mixture.
  7. Cool in refrigerator about 1 hour.
  8. Remove from refrigerator and cut into small pieces
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Melting Moments (Mexican Wedding Cake)

Melting Moments (Mexican Wedding Cake)

Melting Moments

Melting Moments

This recipe comes from an old Cookie Cookbook that I've had for years.. It 's a very thin recipe book published by Robin Hood called The Canadian Flour Cook Book. I think I picked it up for free at a grocery store years ago.. It has quite a few recipes that have become part of my standard Christmas baking list.

And Melting Moments (Pecan balls, or sometimes called Mexican Wedding Cake) are one of my favourite recipes from this small cookbook.

They have few ingredients, and take minutes to make, and less to eat. They are like a shortbread, but much tastier and sweeter. And they taste amazing with a cold glass of milk or a hot cup of coffee.

The recipe is small, so if you want to make more you can double it. I usually just make the recipe twice, as sometimes it doesn't work well to double recipes.

I hope you enjoy them. The one ingredient in these Melting Moments that is different than all the Mexican Wedding Cake recipes on the internet is that it uses brown sugar in the dough, instead of icing sugar.

I haven't tried any other recipe like this so I don;t know if the taste or texture is different when using brown sugar for the dough.

If anyone has made Mexican Wedding Cakes please try this recipe and compare and send me a comment to let me know what the difference is.

Thanks and enjoy your holiday baking!

Ingredients

  • • 3/4 c. softened butter
  • • 1/3 c. brown sugar
  • • 1 tsp. vanilla
  • • 1 1/4 c. flour
  • • 1 c. pecans, chopped

Instructions

  1. Preheat oven to 350’F and line 2 baking sheets with parchment paper.
  2. In a large bowl with an electric mixer, cream butter, brown sugar, and vanilla until light and fluffy (about 2-3 min on high).
  3. Add flour and mix well.
  4. Stir in chopped pecans.
  5. Form dough into small balls. Place 12 cookies on each baking sheet.
  6. Bake for 13-18 minutes, or until golden brown. (If using convection oven, bake less time).
  7. Remove from oven and cool on wire rack for 5 minutes. Then roll cookies in icing sugar.
  8. When completely cool, sprinkle tops with more icing sugar.
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Holiday Sugar Cookies

Holiday Sugar Cookies

Sugar Cookie Recipe

Sugar Cookie Recipe

These cookies originated from an old Robin Hood Cookbook picked up at the supermarket many years ago. I tried to find the same recipe on Robin Hood's website, but the Sugar Cookie recipe there was different.

This one is the best I have ever used and is not too sweet. Be careful not to over-bake them so they won't be hard as rocks when they cool. It's best to take them out when the edges are just starting to turn light brown, then let them sit in the pan to cool for a few minutes before cooling completely on a wire rack.

They are a favourite in our family with or without icing. They freeze well too. Just pop them out of the freezer and thaw about 10 minutes and enjoy with a glass of cold milk.

Ingredients

  • • 1 c. margarine, softened (2 squares)
  • • 1 1/2 c. white sugar
  • • 3 large eggs
  • • 1 tsp. vanilla
  • • 3 1/2 c. white flour
  • • 1 tsp. salt
  • • 2 tsp. baking powder

Instructions

  1. Preheat oven to 350’F and line 2 baking sheets with parchment paper.
  2. In a large bowl with an electric mixer, cream margarine and sugar until light and fluffy (about 2-3 min on high). Add eggs and vanilla and beat well.
  3. In medium-size bowl, mix flour, salt, and baking powder. Add to creamed mixture and stir well. Chill dough in fridge for 30 minutes
  4. Remove from fridge and roll dough into a large circle (1-4” thick). Use shaped cookie cutters dipped in flour to cut out cookies. Place about 12 cookies on each baking sheet.
  5. Bake for 8-10 minutes until light brown.
  6. Remove from oven and place on a wire rack to cool completely. Decorate with icing and coloured sugar.
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Lemon Bars

Lemon Bars

Lemon Bar Recipe

Lemon Bar Recipe

This recipe comes from Company's Coming Pint Size Books by Jean Pare. The only ingredient I don't use is lemon zest.

When baking the crust before putting the filling on, make sure to only bake until the crust is a very light brown.

These are greats squares or bars for any occasion, but make a great addition to your Christmas Baking.

Ingredients

  • Crust:
  • • 2 c. white flour
  • • 3/4 c. icing sugar
  • • 1 c. butter or margarine, softened
  • Topping::
  • • 4 large eggs
  • • 5 tbsp. lemon juice
  • • 1/4 c. flour
  • • 1 1/2 c. sugar
  • • 1 tsp. baking powder

Instructions

  1. Crust: Mix flour, icing sugar and margarine together until crumbly and well mixed. Press firmly into a 9"X 13" greased baking pan. Bake in 350º F oven for approx. 18 - 20 min, or until edges start to brown lightly.
  2. Topping: Beat eggs with an electric mixer until frothy. Add lemon juice and beat well.
  3. Combine flour, sugar, and baking powder in another bowl and stir to blend. Add to egg mixture and beat well.
  4. Pour over pre-baked crust and return to oven for approx. 15-20 min. more. When squares are a golden brown colour, remove from oven and cool on wire rack.
  5. Sprinkle icing sugar over slightly cooled bars. When completely cooled, cut into squares.
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Mom Cooke’s Butter Tarts

Mom Cooke’s Butter Tarts

Butter Tart Recipe

Butter Tart Recipe

These butter tarts are a simple, sweet and buttery dessert from my mom that I usually make at Christmas time. They are great with a cup of coffee.

If you don't like raisins, leave them out and add a few more pecans, or walnuts if you prefer.

Ingredients

  • 1 c. brown sugar
  • 1/4 c. butter or margarine, room temperature or slightly melted
  • 1 egg
  • 1/3 c. raisins
  • 1/2 c. chopped walnuts or pecans

Instructions

  1. Cream butter, sugar and egg. Beat until smooth.
  2. Add chopped nuts and raisin and stir in well.
  3. Place teaspoonfuls or small scoops into prepared butter tart shells.
  4. Place on paper-lined baking sheet and bake in 400º F oven for 8 minutes. Reduce temperature to 350º F for 5-8 minutes more, or until the centres are set and the shells are golden brown.
  5. Remove from oven and cool on wire rack.
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