Five recipes you can follow to sweeten up the holidays

A+chocolate%2C+peanut+butter+fudge%2C+Fantasy+Fudge+is+a+holiday+treat+all+will+enjoy.

IMAGE / Emilie Lewis

A chocolate, peanut butter fudge, Fantasy Fudge is a holiday treat all will enjoy.

Christmas is a time for miracles, and what better miracle is there than finding your new favorite sweets?

With Christmas quickly approaching, two staff members and three students have shared their favorite holiday recipes with The Eclipse.

Junior Emilie Lewis: Fantasy Fudge

Ingredients:

1 1/3 cups sugar

1/4 lbs. butter

2/3 cup pet milk

1 7-oz. jar marshmallow whip

peanut butter

chocolate chips

dash of salt

1 tsp vanilla

1 to 1 1/2 cups chopped walnuts (optional)

Non-stick spray

Instructions:

  1. Melt sugar, butter, and milk together
  2. Add marshmallow whip
  3. Stir until rolling boil
  4. After rolling boil, stir continuously for 5 minutes
  5. Add chopped walnuts and stir in completely
  6. Pour into sprayed cookie sheet
  7. cool and cut

Senior Steven Struck: Church Windows

Ingredients:

1 stick of butter

1 bag of chocolate chips

1 bag colored marshmallows

Powdered sugar

Instructions:

  1. Melt together butter and chocolate chips; set aside to cool.
  2. Add marshmallows when cool enough not to melt. Mix well.
  3. Sprinkled powdered sugar on wax paper.
  4. Scoop mixture onto wax paper and shape into log roll.
  5. Chill, cut into pieces.

Mrs. Sally Brandt: Seven-layer magic cookie bars

Serving size: 30 bars

Prep Time: 10 minutes

Cook Time: 25 minutes

Ingredients:

1 cup butterscotch-flavored chips

1 cup semi-sweet chocolate chips

1/2 cup butter, melted

1 cup chopped nuts

Crisco® Original No-Stick Cooking Spray

1 can Eagle Brand® Sweetened Condensed Milk

1 1/3 cup flaked coconut

1 1/2 cup graham cracker crumbs

Instructions:

  1. Heat oven to 350° F. Spray 9 x 13-inch baking pan with no-stick cooking spray.
  2. Combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly into bottom of prepared pan.Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork.
  3. Bake 25 to 30 minutes or until lightly browned. Loosen from sides of pan while still; cool on wire rack. Cut into bars or diamonds.
  4. For perfectly cut cookie bars, line entire pan with foil, extending foil over edge of pan. Coat lightly with no-stick cooking spray. After bars have baked and cooled. lift up by edges of foil to remove from pan. Cut into individual bars.

Mrs. Colleen Grathoff: Caramel Pull-Apart Pecan Rolls

Ingredients:

2 Loaves (16 oz. each) Frozen Bread Dough (Thawed)

1 Pkg. (3¾ or 4 oz.) Regular Butterscotch Pudding Mix

1 Cup Pecans (Chopped)

½ Cup Packed Brown Sugar

1 tsp. cinnamon

1 Stick Butter (Melted)

Instructions:

  1. Cut each loaf of thawed dough into 16 equal pieces and set aside.
  2. In medium bowl, combine pudding mix, pecans, brown sugar, and cinnamon, mixing well.
  3. Space half of the bread pieces unevenly on the bottom of a well-greased 9 x 13-inch baking pan.
  4. Pour half of the melted butter over them and sprinkle with half of the butterscotch mixture.
  5. Place the rest of the bread pieces among the first ones and cover with the remaining butter and butterscotch mixture.
  6. Let rise in warm place until doubled in bulk (about 1 to 1½ hours) or cover loosely and place in refrigerator overnight.
  7. When risen, dough should reach to top of pan.
  8. Bake at 350° for 30 minutes until well browned and puffed.
  9. Remove from oven and immediately invert onto cookie sheet or large serving tray.
  10. Serve warm.

Junior Hannah VanOoteghem: Sourdough cookies

Ingredients:

2 eggs

2 cups of sugar

1 cup cooled melted butter

1 teaspoon of baking soda

1 cup sour cream

5 cups flour

2 medium sized bowls

cookie cutters

cookie tray

rolling pin

spray grease

frosting

Instructions:

  1. Preheat oven to 350°
  2. In bowl one, combine sugar, flour, and cooled melted butter.
  3. In bowl two, mix eggs, sour cream, and vanilla.
  4. In bowl one, combine flour and baking soda.
  5. Add bowl two to bowl one and mix to make dough.
  6. Put mixture in fridge overnight or at least four hours.
  7. Take out dough and roll it to desired thickness.
  8. Cut out shapes with cookie cutters. Lightly spray the pan with spray grease and place cookies on there.
  9. Cook cookies 10-12 minutes or until lightly brown.
  10. Frost and enjoy.