Posted by Grandma Jeanne on December 13, 2007
This recipe is from a lady that works with my husband. She said it is “YUMMY”!
3 cups Rice Chex
3 cups Corn Chex
3 cups Cheerios
2 cups small pretzels
2 cups salted peanuts
1 (12-ounce) bag plain M&Ms
1 (12-ounce) bag peanut or almond M&Ms
2 (12-ounce) bags of white chocolate chips
Combine all of the ingredients except the white chocolate chips in a big bowl.
Melt the white chocolate chips in a saucepan according to the package instructions. These chips burn quickly, so be careful to not overcook them.
Pour the melted white chocolate over the mixture and, with a strong long-handled wooden spoon, toss well to coat.
Spread the Holiday Hash out on waxed paper and let set until the chocolate hardens.
Break into palm-sized pieces and store them in an airtight container or pour into gift bags.
(Hint: If you buy the red and green M&Ms you’ll have a very festive result.
Posted by Grandma Jeanne on February 10, 2007
Rosettes have a crisp, flaky texture and are so good. They usually are made around the Christmas holidays. Most people dust them with powdered sugar.
2 eggs, slightly beaten
2 teaspoons sugar
1/4 teaspoon salt
1 cup milk
1 cup flour
1 tablespoon lemon extract
Add sugar to slightly beaten eggs.
Add milk.
Sift flour before measuring and then sift together with salt.
Stir into first mixture, and beat until smooth (about the consistency of heavy cream).
Add flavoring.
Dip iron into hot fat, in a deep kettle, to heat it. Then drain excess fat on brown paper. Fat should be hot enough to brown a piece of bread while counting to 60.
Dip heated iron in batter to not more than 3/4 of its height. If only a thin layer of batter adheres to the iron, dip it again until a smooth layer forms. It will be partly cooked from the heat of the iron.
Plunge batter-coated iron quickly into the hot fat, and cook from 2 to 3 minutes (until active bubbling ceases.)
Remove from iron, and drain on brown paper.
If your rosettes are not crisp, the batter is too thick and should be diluted with milk.
While still warm, dip in powdered sugar.