According to the National Confectioners Association, 77 percent of adults include candy in Christmas stockings or gifts, 62 percent celebrate with a candy bowl at work or at home and 62 percent bake with candy or chocolate at the holidays. From candy canes to chocolate Santas, seasonal varieties are nearly endless and emerge long before Rudolph makes his rounds each Christmas Eve.

A nostalgic addition to the candy aisle this winter, the Nestlé Crunch Peanuts Collection inspired by Charles Schulz’s beloved Peanuts gang is fully decked for the holidays, complete with Charlie Brown, Snoopy and all of the characters you love. Hailing from the most influential comic strip of all time, read every day by 355 million people in 75 countries, the beloved characters span across newspapers, Emmy-winning television specials, a full length film and now, Nestlé Crunch chocolates.

The holiday collection includes the perfect stocking stuffer – the Nestlé Crunch Gift Cardholder Bar – and the oversized Nestlé Crunch 1 pound Candy Bar, which will surprise and delight candy lovers of all ages. For decorative bowls around the house, Nestlé Crunch Jingles and Miniatures are an irresistible treat that will have everyone coming back for more.

Looking for a treat to bring to your next holiday gathering? In just 20 minutes, you can whip up these heartwarming Peppermint Crunch Fudge bars, featuring Nestlé Crunch miniatures. Your guests will love the texture of the crunchy milk chocolate paired with a burst of peppermint flavor. Plus, it’s a recipe so simple even the kids can join in on the baking fun.

Peppermint Crunch Fudge

Prep time: 10 minutes

Cook time: 10 minutes

Total time: 20 minutes

Serves: 25

Ingredients:

28        Nestlé Crunch Bar Minis

3          cups Nestlé Toll House Bittersweet Chocolate Morsels

1          can (14 ounces) Nestlé Sweetened Condensed Milk

1/2       teaspoon of peppermint extract

1/4       cup crushed candy canes (or peppermint discs), divided in half

Directions:

Line 9-by-9-inch pan with foil and spray with cooking spray. Place bars in even layer on bottom of pan.

Place chocolate chips, sweetened condensed milk and peppermint extract in medium saucepan over low heat. Stir until chips and milk are melted together. Mix in 1/8 cup crushed candy canes.

Once everything is melted together, spread evenly over bars in prepared pan. Immediately sprinkle with remaining crushed candy canes, pressing lightly into fudge. Cool until firm, then cover with plastic and place in refrigerator to harden completely. Cut into squares and serve.

For more holiday inspiration, visit VeryBestBaking.com.

*FF

The post ’Tis The Season – Heartwarming treats for the holidays appeared first on AKAMom Magazine.

Show Santa how much your really care by spending a little extra time in the kitchen baking fresh batches of cookies inspired by different cultures and traditions. Quick, grab the kids and throw on an apron – things might get messy. Just try not to eat them all before Old Saint Nick gets his fill!  (click on images for recipes)

Chrusciki

Fondly called “Polish angel wings,” Chrusciki are bowtie-shaped cookies deep-fried and mixed with lip-licking liquor like rum or brandy. These heavenly confections are sure to have your holiday guests asking for more and more.

Cucidati

These Yuletide delicacies include fig-date-nut filling wrapped inside a thin cookie shell topped with icing and colorful sprinkles. They’re like Fig Newton cookies but on steroids, and made even more delicious with their added candy coating!  These Sicilian treats are definitely on our recipe radar this Christmas.

Melomakarona

Sound Greek to you? That’s because it is! These scrumptious mini honey-dipped cookies, -also known as Filikia- are not only easy to make, but are dairy free.  Have a nut allergy? These treats taste just as great without the called-for walnuts sprinkled on top. We dare you to eat just one!

Pebernodder

These tiny peppernut cookies are a staple in Denmark, but don’t let the name fool you.  These eaten-by-the-handful shortbread cookies are nut free, but they remain chalk full of delicious goodness like cardamom, ground cinnamon, nutmeg and clove, just to name a few ingredients.

Alfajores

This South American Christmastide treat includes one of our favorite ingredients: dulce de leche.  This creamy confection goodness is the center that holds together the outer crumbly cookies that are generously dusted with powered sugar. Imagine an Oreo (or similar American sandwich cookie), just yummier and much more decadent.

Baba B’Tamar

Prepared mainly during the holidays, this Persian treat – also known as date disks – are sure to become an instant favorite in your home! We recommend making enough for your friends and colleagues as well to give them a little taste of Middle Eastern delights.

Spesiur

Christmas cookies from Iceland, who would have thought?! This easy-to-make Nordic nosh contains only four simple ingredients that your kitchen most likely already has stocked.  Be sure to make the dough the night before and enjoy with a cold glass of milk.  We’re positive Santa will approve.

Kifli

Hungarians have mastered the art of cookies with this mini morsel. Kifli, an Italian cannoli look-a-like, is a delicate crescent-shaped pastry that lends to flaky crusts oozing with your favorite jams, preserves, nuts and/or seeds. The ingredients may be simple, but the flavors abound!

Kue Nastar

A common Christmas and New Years Eve treat in exotic Indonesia, these fragrant pineapple tarts are quite simple to make, but be prepared to spend some serious time in the kitchen! Recruit some helpers for this baking project and savor the delicious results.

Zimtsterne

Fill your home with the aromas of cinnamon and vanilla during the holidays!  A customary Christmas offering in both Germany and Switzerland, these star-shaped Zimtsterne cookies are a Bavarian delight that are a must try.

The post 10 Christmas Cookies Recipes from Around the World appeared first on AKAMom Magazine.

Crispy Roast Duck with Giblet Gravy

Servings: 8

• 2 Maple Leaf Farms Whole Ducks (5 pounds each), thawed if frozen
• 2 cups chicken broth
• 1 cup water
• 1 onion, unpeeled and quartered
• 2 large carrots, cut into 1/2-inch chunks
• 2 small sprigs fresh sage
• 1 large bay leaf
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon black peppercorns
• 3/4 cup dry vermouth or dry white wine
• 1/4 cup all-purpose flour
•  Salt and pepper, to taste

Remove giblets and orange sauce packets from ducks and reserve for another use. Rinse ducks; pat dry with paper towels. Place breast sides up on rack in large shallow roasting pan. Roast according to package directions.

Place remaining duck giblets and necks in large saucepan. Add broth, water, onion, carrots, sage sprigs, bay leaf, thyme and peppercorns. Bring to a boil over high heat. Reduce heat; simmer gently uncovered 1 hour. Strain broth; set aside giblets and discard remaining solids. If broth measures less than 2 cups add water to equal 2 cups.

Remove roast ducks from oven and transfer to rack of broiler pan. Preheat broiler. Pour off and reserve drippings from roasting pan. Add vermouth to pan and cook over medium high heat, stirring constantly with wooden spoon, until mixture is reduced by about half, 2–3 minutes.

Spoon off 1/4 cup fat from reserved drippings; transfer to medium saucepan. Add flour; cook, stirring constantly, over medium heat 1 minute. Add 2 cups strained duck broth and wine mixture to saucepan. Add drippings to saucepan. Cook, stirring frequently, until gravy thickens. Chop reserved giblets and add to gravy. Simmer 3 minutes. Season to taste with salt and pepper.

Broil ducks 5–6 inches from heat source until skin is well browned and crispy, 6–8 minutes. Cut each duck into quarters and transfer to serving plates. Pass gravy separately. Garnish with sage sprigs, if desired.

For more recipes, visit www.mapleleaffarms.com. 

Creamy Scalloped Potatoes

Prep time: 45 minutes

Servings: 14

• 2 1/2 pounds Yukon gold potatoes, scrubbed
• 1/4 cup butter
• 1/4 cup chopped onion
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 1/2 cups 2 percent milk
• 1 cup Daisy Sour Cream
• 1 1/2 cups shredded Asiago cheese
• 1/8 teaspoon paprika

Butter 11-by-7-inch (2 quart) baking dish and set aside. Slice potatoes to 1/8-inch-thick circles. Place potatoes in large saucepan or Dutch oven; add water to cover by 1 inch. Cook until tender and cool slightly.

Heat oven to 350°F. In 2 1/2-quart saucepan, melt butter over medium heat. Add onion; cook 1 minute. Stir in flour and salt. Cook until mixture bubbles. Gradually stir in milk and cook until mixture boils. Reduce heat to low. Stir in sour cream and cheese. Cook on low until cheese is melted, stirring constantly. Layer half of potatoes in baking dish. Pour half the sauce over potatoes. Repeat with remaining potatoes and sauce. Sprinkle potatoes with paprika. Bake for 30–35 minutes or until bubbly and top starts to brown.

For more recipes, visit www.daisybrand.com.

Brown Sugar Pecan Pie

Prep time: 35 minutes

Chill time: 1 1/2 hours or overnight

Bake time: 15–20 minutes

Cook time: 40–45 minutes

Servings: 8

Crust:

• 1 cup all-purpose flour
• 1/2 cup (2 ounces) ground pecans
• 1/2 teaspoon salt
• 1/2 cup vegetable shortening, cold
• 1 egg yolk
• 3–4 tablespoons ice water, divided
•  2 teaspoons fresh lemon juice

Filling:

• 3 eggs
• 1 cup packed dark brown sugar
• 1/2 cup sugar
• 1/3 cup butter, melted
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 1 cup pecan halves

To make crust, mix flour, nuts and salt in large bowl. Cut in shortening with pastry blender until pieces are size of small peas. Mix egg yolk, 3 tablespoons ice water and lemon juice in small bowl. Add to flour mixture, 1 tablespoon at a time, stirring lightly and tossing with fork until moistened and dough just holds together. Add remaining ice water, if needed. Gather dough and shape into 1-inch-thick disk.

Refrigerate, wrapped in plastic wrap, 1 hour or overnight.

Heat oven to 425°F. Roll out dough on lightly floured surface, rolling from center to edge, to form 12-inch circle. Fold into quarters; ease and unfold into 9-inch pie plate. Press pastry gently against bottom and sides of pie plate, easing out any air. Trim edge leaving 1/2-inch overhang. Fold overhang under; flute edge. Refrigerate, covered, at least 30 minutes.

Line piecrust with aluminum foil; fill with pie weights. Bake in oven until pastry is set, 8–10 minutes. Remove foil and weights; pierce pastry all over with fork. Bake until pastry is golden brown, 5–7 minutes longer. Cool completely on wire rack.

Heat oven to 350°F. Beat eggs, brown sugar, sugar, butter, vanilla and salt in medium bowl until well blended. Arrange pecan halves evenly in bottom of piecrust. Carefully pour egg mixture over pecans.

Bake in center of 350°F oven until knife inserted midway between center and edge of pie comes out clean, 40–45 minutes. Cool on wire rack.

Note: Pastry dough can be made in food processor. Also, ground almonds, walnuts or hazelnuts can be substituted for pecans.

For more recipes, visit www.IncredibleEgg.org.

*Family Features

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