There’s nothing better to get youngsters to the table for breakfast on Christmas morning than a candy cane-shaped coffeecake with cherries on top. It’s a great treat to accompany their cereal or scrambled eggs. Grownups also will enjoy it with a hot cup of coffee.
The coffeecake is easy to make, and it can be made the day before so it’s ready when you want breakfast Christmas morning.
It’s also nice to have a batch of homemade fudge to offer friends or family who might stop by later on Christmas day. This foolproof fudge recipe is not only delicious, but also it’s easy to make, leaving lots of time to enjoy the holiday. Merry Christmas!
CHERRY-ALMOND CANDY CANE COFFEECAKE
1 (3-ounce) package cream cheese, softened
2 tablespoons sugar
1 teaspoon almond extract
1/4 cup chopped almonds
1/4 cup chopped maraschino cherries, drained
1 (8-ounce) can refrigerated crescent dinner rolls (any brand)
1 egg, slightly beaten
Glaze:
1/2 cup powdered sugar
2 teaspoons milk or maraschino cherry liquid
1/8 teaspoon almond extract
Heat oven to 375 degrees. Grease cookie sheet. In a small bowl, combine cream cheese and sugar; beat until light and fluffy. Stir in almond extract, almonds and cherries; set aside.
On greased cookie sheet, unroll dough into 2 long rectangles. Overlap long sides to form 13-by-7-inch rectangle; firmly press perforations and edges to seal. Spoon cream cheese mixture down center third of rectangle. On each long side of rectangle, make cuts 1 inch apart to edge of filling. Fold opposite strips of dough over filling to form a braided appearance. Seal ends. Form braid into candy cane shape. Brush top of braid with beaten egg.
Bake at 375 degrees for 15-20 minutes or until golden brown. Cool completely.
In a small bowl, combine glaze ingredients, blend until smooth. Drizzle over coffee cake. If desired, garnish with additional cherries and sliced almonds.
Makes 12 serving slices. Store in refrigerator.
EASY CHOCOLATE FUDGE
3 (6-ounce) packages semisweet or 2 (6-ouncce) semisweet chocolate chips and one (6-ounce) package milk chocolate chips
1 (14-ounce) can sweetened condensed milk, not evaporated
Dash of salt
1/2 to 1 cup chopped nuts
1 1/2 teaspoons vanilla
1/2 cup miniature marshmallows
In a heavy saucepan, over low heat, melt chips with sweetened condensed milk and salt. Remove from heat; stir in nuts and vanilla.
Spread half of chocolate mixture into wax paper-lined 8- or 9-inch square pan. Sprinkle miniature marshmallows over chocolate mixture, then pour and spread remaining chocolate mixture over all. Refrigerate and chill two hours or until firm.
Turn fudge onto cutting board, peel off paper and cut into squares. Store loosely covered at room temperature. Makes about 2 pounds.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
