We are having some cold weather up here in the panhandle. Yesterday it rained, hailed, and snowed and with strong winds it was brutal! Today is warmer (36 degrees for the high) but with wind our wind chill is 29. So, I am continuing on with my Christmas cooking!
My second day of Christmas cooking started out by making my sister Jan’s “Hot Crackers”. These are really good…everybody loves them! They will rescue an ole cheeseball like you can’t believe! Jan always has great recipes to share, she’s an excellent cook. We always ask her to make the same recipes as a tradition every time we get together, her pink salad comes to mind first and foremost!
1 box (4 sleeves) original saltine crackers
1- 1/4 c. CANOLA oil
2 to 3 Tablespoons red pepper flakes (Jan said she uses 1 T. so that is how I tried it and it is perfect for medium spicy.)
1 package Ranch salad dressing mix (I use “original”)
Put all of the ingredients in a very large tupperware bowl with a tight lid, or as Jan does it, a plastic cake taker with the big dome lid. Then you just start rolling the bowl slowly in your hands for 5 minutes. The crackers should be evenly coated. Let the crackers set for a while to absorb the ingredients.
My next project was to make Mikie’s White Fruitcake Fudge. While living with Mikie and Dwayne in California one summer while I was in high school, they took me to the “pizza parlor”…my first experience with pizza! She also introduced me to Asian food, her Japanese Tempura was delish! It was always a treat to eat from her table! It was always something new and different!
White Fruitcake Fudge
3/4 cup chopped walnuts, toasted
3/4 cup finely chopped dried apricots
1/2 cup finely chopped golden raisins
2 cups sugar
3/4 cup sour cream
1/2 cup butter
12 oz. white baking chocolate, coarsely chopped. I used Ghirardelli white chocolate chips.
1 (7 oz) jar marshmellow creme
Combine walnuts, apricots, and raisins. Reserve 1/4 cup. Line a 9×13 pan with foil; extend foil over edges of pan. Butter the foil.
Butter the sides of a heavy 3 qt. saucepan. In saucepan combine sugar, sour cream, and butter. Cook and stir over medium heat until mixture boils. Clip on a candy thermometer to side of pan. Reduce heat to medium low; continue boiling at a moderate , steady rate, stirring occasionally, until thermometer registers 236 degrees (18 to 20 minutes. It took mine about 15 minutes to get to 236). Adjust heat as necessary to maintain a steady boil.
Remove from heat and stir in chocolate and marshmellow creme. Continue stirring until chocolate is melted and mixture is combined. Stir in fruit and nut mixture. Immediately spread fudge evenly in prepared pan. Top with reserved 1/4 cup fruit and nut mixture. Chill until firm Use foil to lift fudge out of pan. Cut into squares. Store in the refrigerator. Makes about 3 lbs.