Nutcracker Sweet Recipes

NUTCRACKER SWEETS RECIPE - (5/5)

Steps:

• Preheat oven to 350F degrees. Grease 15 x 10-inch baking pan with Butter Flavor Crisco(r). Set aside. *For Base:* Cream Butter Flavor Crisco(r) and peanut butter in large bowl at medium speed of electric mixer. Blend in brown sugar. Beat in eggs one at a time. Beat until creamy Combine flour baking powder and salt in small bowl. Set aside. Combine milk and vanilla in measuring cup. Add dry ingredients and milk alternately to creamed mixture. Mix at low speed of electric mixer. Scrape sides of bowl frequently. Beat until blended. Spread batter into prepared pan. Bake at 350F degrees for 18 - 20 minutes. Cool. *For Frosting:* Cream Butter Flavor Crisco(r) and peanut butter in large bowl at medium speed of electric mixer. Add sugar and milk. Beat until fluffy. Spread on cooled cookie base. *For Drizzle:* Melt chocolate pieces on very low heat in small saucepan. Drizzle chocolate from end of spoon back and forth over frosting. Cut into 2-inch squares. Refrigerate 15 to 20 minutes until chocolate is firm.

SWEET NUTCRACKER BRAID

Steps:

• Heat oven to 375°F. Spray large cookie sheet with nonstick cooking spray. In small bowl, combine 2/3 cup pecans, dates, raisins, sugar and cinnamon; mix well.
• Unfold puff pastry; place on sprayed cookie sheet. Roll to form 14x10-inch rectangle. Spread preserves in 4-inch-wide strip lengthwise down center of pastry. Sprinkle fruit and nut mixture over preserves.
• With scissors or sharp knife, make cuts 1 inch apart on long sides of pastry to within 1/2 inch of filling. Fold strips at an angle across filling mixture, overlapping ends and alternating from side to side.
• Bake at 375°F. for 20 to 25 minutes or until golden brown. Immediately remove from cookie sheet; place on serving platter. Cool 15 minutes.
• In small bowl, blend powdered sugar, vanilla and enough milk for desired drizzling consistency. Drizzle over cooled braid. Sprinkle with 1/4 cup pecans.

NUTCRACKER SWEETS

Steps:

• Lightly butter a shallow baking pan (15"x10") with 1" sides.
• Stir together the popcorn, nuts and melted butter and sprinkle lightly with the salt.
• Spread this mixture in the buttered pan.
• Combine the sugar, butter and corn syrup bringing to a boil, stirring constantly, over a medium-high heat for 5-10 minutes until it turns a light caramel color.
• Remove from heat and stir in vanilla.
• Pour over the popcorn and nuts and toss to coat.
• Spread the mixture out to cool and harden.
• Break apart after hardened and store in loosely covered container.
• Eat at home for a snack and/or give some to a friend as a holiday treat.

NUTCRACKER

Steps:

• Add the rum, vodka, gin, elderflower liqueur, peach schnapps, lemonade, fruit punch and orange juice to a very large pitcher and stir to combine. Keep chilled in the refrigerator until ready to serve or immediately pour into ice-filled rocks glasses.

NUTCRACKER SWEET® "LATTE" RECIPE - (4.5/5)

Steps:

• If you have an espresso machine: Clean coffee basket thoroughly. Cut open 3 tea bags and pour tea into basket. Compress tea, make a single "shot" and pour into coffee mug. Steam milk using espresso machine and pour over brewed tea. Add vanilla syrup and sprinkle with cinnamon. Without espresso machine: In a medium saucepan, gently heat milk over low heat until very warm but not boiling. Add 2 tea bags and simmer 5 minutes. Remove from heat, remove tea bags and add vanilla syrup. Using a whisk, beat milk until foam forms. Pour into coffee mug and sprinkle with cinnamon.

NUTCRACKER SWEET PIE

Steps:

• In a saucepan, steep two Nutcracker Sweet tea bags in boiling water for 4 minutes.
• Remove and discard tea bags, and lower the heat to simmer.
• Add chocolate and butter, stirring until melted.
• Remove saucepan from heat; cool for 10 minutes.
• Add sugar, salt, nuts, eggs, and mix well.
• Pour mixture into unbaked pie shell.
• Bake in preheated oven at 375° for 45 minutes.
• Serve warm or cold, alone or with whipped cream.