Holiday baking and a Saturday of Waiting

I am taking a break from the busy pre-holiday things to write about the last couple of days.  We have been busy with crafts, cooking, baking, and decorating.  I have the crown roast for our feast and today I will pick up my Bountiful Basket and add ons.  Sometimes it is hard waiting for our afternoon pick up time but I know it is worth it.  After I see what we got in the basket, I can finish the grocery list and head to the store.  The promise of a great basket today will hopefully give us most of what we need for our holiday dinner.

Yesterday I spent the day baking cookies, making fudge, and a nice big pot of chicken and dumplings.

I was lucky with the cookies to find some red and green holiday chocolate chips.  Hooray for my normal oatmeal chocolate chip cookies becoming Christmas cookies.

This is a slightly modified version of the Quaker Oats container Vanishing Oatmeal  Cookies recipe.

Chocolate Chip Oatmeal Cookies:

1/2 cup of butter, softened
3/4 cup packed dark brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups of flour
1 teaspoon baking soda
1/2 teaspoon of salt
3 cups of oatmeal
1 12oz bag of chocolate chips (minus what the kids eat while mixing)

Directions:

1. Preheat oven to 350.
2. In a large bowl beat butter and sugars on medium until creamy and a little fluffy.
3. Add Eggs and Vanilla and beat well.
4. Add combined flour, baking soda, and salt and mix well.
5. Add oats and chocolate chips and mix well (supposed to stir in but I just use the mixer).
6. Drop dough by rounded tablespoonfuls onto lined (silicon or parchment) or lightly greased (cooking spray) cookie sheets.
7. Bake about 10 minutes until light golden brown.  Cool 1 minute on cookie sheet before removing to cooling racks.  Makes about 4 dozen cookies.


 The fudge was more of a problem since I needed a double batch and my stove is less than consistent on temperature (the joy of renting).  It made a huge mess as I watched it bubble over but the end result was a 14X11 pan of tasty fudge (and a lot of scrubbing the stove).

 I used this recipe from a friend and  it will probably become a favorite for making fudge.  Because I needed a double batch I will post what I used.  Also be warned this bubbles up a lot and I would recommend a large pot.

Cocoa Can Fudge

originally from Hershey’s

Ingredients

6 cups sugar
1 1/3 cup cocoa
2/3 teaspoon salt
3 cups milk
1/2 cup real butter, no substitute
 2 teaspoon vanilla extract

Directions

1. Line 14X11-or 13X 9-inch pan with foil, extending foil over edges of pan. Butter foil.
2. Mix sugar, cocoa and salt in heavy 2 gallon or bigger saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, until mixture reaches 234°F on candy thermometer or until small amount of mixture dropped into very cold water, forms a soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.)
3. Remove from heat. Add butter and vanilla. DO NOT STIR. Cool at room temperature to 110°F (lukewarm). Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss. Quickly spread in prepared pan; cool completely. Cut into squares. Store in tightly covered container at room temperature.


As for Chicken and Dumplings, this is a family favorite.  I always add a little more salt and pepper and a carrot or 2 when making the stock.  Even when I mess it up and it isn't as great, it is still good.  I should have known something wouldn't go right as I rushed to get dinner done.  Apparently I didn't add enough milk and the dumplings were a little tough but it still received rave reviews from the kids and husband.  Next time I will measure the milk instead of eyeballing it.  Sorry no picture since everyone was starving and it was almost instantly wiped out.

Happy Saturday
~Jennifer