Friday, December 21, 2007

"What about Santa's cookies? I suppose parents eat those too? " *

Fudge, Glorious Fudge

3 cups sugar
¾ cup butter
2/3 cup undiluted evaporated milk
12-oz package semisweet chocolate chips
1 7-oz jar marshmallow crème
1 tsp vanilla

In 2-qt saucepan, combine sugar, milk, and butter. Heat over medium heat to boiling, stirring constantly. Boil for 5 minutes over medium heat, stirring constantly to prevent burning.
Take pan off heat.
Add chocolate chips and stir till smooth.
Beat in vanilla and marshmallow crème.
Spread in greased 9x13 pan.
Let cool completely before cutting.

Makes 3 pounds.

I myself am not a huge fudge fan (if I were, I would be....get it?), but this fudge is exceptionally rich and creamy. If I eat fudge, this is the fudge I eat. And a pound of homemade fudge makes a nice gift for the chocoholic on your list, packaged up in a cute little Santa bucket from Big Lots...

Now, these biscotti, on the other hand?
I could eat an entire batch myself (and they are not even my favorite, I like my almond ones even better.) But the anise ones are H's favorites. And I figure if you have to pay anywhere from $1.25 to $2.00 for one biscotti (biscotte? biscotto?) at the local coffee shop or your Starbucks, then a dozen homemade biscotti wrapped up in parchment, tied with jute twine, and stuck with some holly or evergreen - nice enough teacher gift, yes? I mean, really, what teacher needs one more candle or mug or tree ornament or bottle of hand lotion? If I were a teacher (God forbid), I would like baked goods. You can eat them yourself, or feed them to other people, or whatever.

Anise biscotti

½ cup butter
¾ cup sugar
2 eggs
2 TBSP Sambuca or some sort of anise liqueur
1 TBSP anise/fennel seeds
2 cups plus 2 TBSP flour
1 ½ tsp baking powder
¼ tsp salt
2/3 cup slivered almonds, chopped up just a bit

Mix 1 TBSP liqueur with anise seeds.
Microwave on high for 10-15 seconds, or put in 325 oven for about 5 minutes. Set aside.

Cream butter and sugar in mixer until fluffy and light.
Add eggs one at a time.
Add seed/liqueur mixture and remaining TBSP of liqueur.

In small bowl, combine flour, baking powder, and salt.
Slowly add to egg/butter mixture, mixing just till combined.
Mix almonds in by hand.

Divide dough in half.
On a parchment-covered cookie sheet, form two logs, approximately 12 inches long, ½ inch high, and 2 inches wide. (This fluctuates, just do the best you can.)
Smooth with a spatula dipped in cold water, to make as even as possible.

Bake in preheated 325 oven for 25 minutes, until golden brown.

Remove logs from baking sheet (just slide the parchment over) and cool on rack for 5 minutes. Transfer each log to cutting board. Slice with sharp knife, on a 45-degree angle, into ½-inch slices. Line up on a cookie sheet and return to oven for 10 more minutes.

Cool on rack.

Recipe says this makes 3-1/2 to 4 dozen, but I have never gotten more than 3 dozen.


* Buddy (Will Ferrell), in "Elf"


blackbird said...

If *I* were a teacher (never gonna happen), I'd be delighted with those gifts...nice wrapping too!

Joke said...

Biscotto is singular, biscotti plural.

Excellent wrappage.


tut-tut said...

Thank you for posting the recipes! Merry Christmas to you.

lazy cow said...

Wine. I gave my daughter's teacher a bottle of wine as a teacher friend of mine said they never get enough of it (but she teaches at a Catholic school and says they're all big drinkers). It's been too hot to bake here, but today it's RAINING and COLD so on the oven goes. What on earth is marshmallow creme? Is it like marshmallow fluff?

Jess said...

Happy Christmas from Nova Scotia!

Iamthebookworm said...

Those sound so good! Thanks for posting the recipes.