Christmas Kitchen: From Chaos to Candy, Cookies, and Cocoa
So, (and that's something I picked up from living in the STL area..."they" seem to begin every single sentence with "So...") yesterday was Baking Day here in HPNC. I got the Family Cookbook out (actually, it's never really "put away"), and gathered the ingredients for a few of our Holiday favorites...and one new addition.
3 (4 1/2-inch) soft peppermint candy sticks
1 cup sugar
3/4 cup instant nonfat dry milk
3/4 cup powdered nondairy coffee creamer
1/2 cup unsweetened cocoa
Mini marshmallows (opt.)
1. Place peppermint sticks in a zip-top plastic freezer bag; seal bag, and crush candy with a mallet.
2. Combine crushed candy and remaining ingredients in an airtight container, and store at room temperature up to 1 month.
3. Add 2-4 T. mix to a cup; fill with boiling water. Add milk to cool and make beverage even richer. Mmmmmm.
Note: I like to use King Leo Peppermint Sticks. They always remind me of both my Papaw (N/M/E's dad) and his youngest brother, Uncle Smiley. They both loved King Leos.
OK, after I make the perquisite Hello Dollies and No Bake Cookies tomorrow, I'll assemble the goody bags to deliver to neighbors and service-givers. I'm also wrapping up boxes to deliver to further-afield zip codes.
Tonight, I'll pause in the busy-ness of the Season to attend the Winston-Salem Symphony's performance of Handel's Messiah. That always makes my soul soar, especially when we stand for the Hallelujah Chorus, just like audiences have been doing since the mid-1700's. If it's good enough for King George II...