What's Cooking: Try some new sweet treats for the holidays
By Marilyn Block

Every family expects their favorites at the holidays, but they’ll be happy to find some new surprises awaiting them. From snacks to breads to cookies, candies, fruit cakes and special desserts, this is a time when the pleasure of sharing these special holiday treats with others adds to the holiday cheer.

Here are some of the favorites we will be sharing in our holiday trays, and we will continue to share special recipes we have received from others who have shared their favorites with us.
It’s time to begin the holiday baking season, the most wonderful sharing time of the year.

Santa’s Caramel Apple Snack

7 cups hull-less popped popcorn

4 cups rice Crispix cereal

4 cups Apple Jacks cereal

2 cups cashews or mixed nuts

1 cup packed brown sugar

1/2 cup soft butter

1/2 cup white syrup

2 teaspoons vanilla

1/2 teaspoon baking soda

In a large roasting pan, toss to mix well popcorn, cereals and nuts.

In a large saucepan, combine sugar, butter and syrup; bring to a full rolling boil. Lower heat and cook, do not stir, until mixture turns a light amber color, which takes about 8 minutes. Remove from heat and quickly fold in vanilla and soda. Be careful, as it will foam up. Pour over popcorn mixture and stir until all is well-coated.

Bake at 250 degrees for 45 minutes. Stir mixture every 15 minutes during baking time. Pour out onto waxed paper. Cool completely. Store in air-tight container.

Makes about 5 quarts.

Apricot Quick Bread

2 cups flour

1 tablespoon baking powder

1 teaspoon salt

1 cup chopped dried apricots

1 cup granulated sugar

2 eggs

1/4 cup vegetable oil

1 cup milk

1/2 cup chopped pecans

1 (6-ounce) package white baking chips

Sift flour, baking powder and salt into large bowl; fold in apricots until well-coated. Set aside. In smaller bowl, beat sugar and eggs until light and fluffy. Gradually beat in oil and milk. Pour over dry mixture and fold together until all is moist. Fold in pecans and baking chips. Pour into greased and floured 9-by-5-inch loaf pan. Bake at 350 degrees for 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing. Cool completely before slicing.

Vanilla Yogurt Coffee Swirled Loaf

2 cups flour

1/2 teaspoon salt

1/4 teaspoon baking soda

1/4 teaspoon baking powder

1-1/4 cups sugar

1/2 cup soft butter or margarine

3 eggs

1 teaspoon vanilla

8 ounces vanilla yogurt

1/4 cup hazelnut instant coffee mix

Sift together flour, salt, soda and baking powder; set aside. In smaller bowl, beat sugar, butter, eggs and vanilla until light and fluffy. Pour over dry mixture, add yogurt and beat until smooth. Measure out 1 cup of batter and fold in coffee mix. Pour half of plain batter into greased and floured 9-by-5-inch loaf pan. Spoon coffee-blended batter over plain batter and top with remaining plain batter. With a knife, swirl batter slightly. Bake at 350 degrees for 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing. Remove from pan and cool completely.

Cranberry Apple Bread

1-1/2 cups flour

1-1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1 cup coarsely chopped cranberries

1/2 cup chopped walnuts

2 cups peeled, chopped apples

3/4 cup white sugar

2 tablespoons vegetable oil

1 egg

Sift together flour, soda, baking powder and cinnamon. Fold in cranberries and nuts until well-coated. Set aside. In smaller bowl, combine apples, sugar, oil and egg; beat until well-mixed. Pour over dry mixture and fold together until all is moist. Pour into greased and floured 8-by-41/2-inch loaf pan. Bake at 350 degrees for 1 hour or until it tests done. Cool in pan 10 minutes before removing.

Cracked Molasses Cookies

4 cups flour

4 teaspoons baking soda

1 teaspoon salt

1 tablespoon pumpkin pie spice

1-1/2 cups melted butter

2 cups granulated sugar

1/2 cup molasses

2 eggs

Sift together flour, soda, salt and spice; set aside. Combine remaining ingredients in large bowl and beat until creamy. Gradually beat in dry mixture. Roll into small balls. Roll balls in sugar to coat. Place on cookie sheets and press down slightly. Bake at 350 degrees for 10 minutes.

Pecan Sandies

1-3/4 cups flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon cream of tartar

1/2 cup butter

1/2 cup white sugar

1/2 cup powdered sugar

1 egg

1 teaspoon vanilla

1 cup finely chopped pecans

Sift together flour, soda, salt and cream of tartar; set aside. Combine butter, sugars, egg and vanilla; beat until light and fluffy. Gradually beat in dry mixture. Fold in pecans. Chill dough for about 1 hour. Roll dough into small balls and place on ungreased cookie sheets. Flatten balls to 1/4-inch thickness.Bake at 350 degrees for 12 minutes or until very lightly browned.

Chocolate Cranberry Chews

3 cups powdered sugar

1/2 cup flour

1/2 cup cocoa

2 eggs

1/2 cup quick oats

1/2 cup chopped pecans

1/2 cup dried cranberries

In large bowl combine sugar, flour, cocoa and eggs; beat until smooth and creamy. Add oats, pecans and cranberries. Drop by spoonful onto cookie sheets and bake at 350 degrees for 12 minutes. Make about 2 dozen.

White Chocolate Cranberry Cookies

1 cup soft butter

1 cup packed brown sugar

1 cup white sugar

2 eggs

1 teaspoon vanilla

3 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

2 tablespoons milk

1 cup chopped macadamia nuts

1 cup dried cranberries

1 (12-ounce) package white chocolate chips

Combine butter, sugars, eggs and vanilla until light and fluffy. Sift together flour, soda and salt; gradually beat into creamed mixture alternately with milk. Fold in nuts, berries and chips. Drop by spoonful onto cookie sheets. Bake at 350 degrees for 12 minutes or until cookies test done.

Marilyn Block can be reached at news@winonadailynews.com or Winona Daily News, P.O. Box 5147, Winona, MN 55987.

Advertisement