Lisa Baker

Soft Christmas Peppermints

Ingredients
1/2 cup unsalted butter, softened
1/4 cup sweetened condensed milk
4 cups powdered sugar
1 tsp peppermint extract
A pinch of salt
Red food coloring (optional)
Granulated sugar (for coating)

Directions
1. In a large bowl, use an electric mixer to beat the softened butter with sweetened condensed milk until the mixture is light and fluffy.
2. Gradually add the powdered sugar, mixing on low speed to prevent a cloud of sugar. Scrape down the sides of the bowl to ensure everything is well blended.
3. Add the peppermint extract and a pinch of salt, and mix until combined.
4. Divide the dough into two equal parts. If using, incorporate red food coloring into one half, kneading until the color is uniform.
5. With clean hands, roll each portion into small balls about the size of a teaspoon. Shape them into discs or keep them round as desired.
6. Pour granulated sugar into a shallow dish and roll each mint to coat evenly.
7. Place the mints on a parchment-lined baking sheet, leaving space between them, and let them rest for approximately 1 hour to firm up.
8. Once they have set, store the mints in an airtight container. They will stay fresh at room temperature for up to a week.

Prep Time 15 minutes
Cook Time 0 minutes
Total Time 1 hour 15 minutes
Yield 24-30 mints

Maple Cranberry Butter

Ingredients
- 24 ounces fresh cranberries (two 12-ounce bags)
- 1 cup pure maple syrup (or substitute with brown sugar if desired)

Directions
1. Begin by rinsing the fresh cranberries under cold water, removing any stems or damaged berries.
2. In a large heavy saucepan or Dutch oven, combine the cranberries with the maple syrup, mixing gently to ensure all the berries are coated.
3. Place the saucepan over medium-high heat and allow the mixture to come to a vigorous boil, stirring occasionally.
4. Once boiling, reduce the heat to medium and let it simmer for about 8-12 minutes. Watch for the cranberries to burst and release their juices, stirring occasionally to prevent burning.
5. After the cranberries have softened and the mixture has thickened, remove the pot from the heat and let it cool for about 10 minutes.
6. Carefully transfer the cooled mixture to a high-speed blender, and blend until smooth and creamy. If the mixture is too thick, you can add a tablespoon of water to help blend it.
7. If the desired consistency isn't achieved, pour the blended mixture back into the saucepan and simmer gently over low heat, stirring frequently, until it thickens to your liking.
8. Once ready, pour the cranberry butter into clean, sterilized jars. Seal tightly and let cool at room temperature before transferring to the refrigerator.
9. Enjoy your Maple Cranberry Butter spread on toast, muffins, or use as a flavorful addition to various dishes!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield about 3 cups

Cheese Stuffed Pretzels

Ingredients
- 1 ½ cups warm water (110°F to 115°F)
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 tablespoon granulated sugar
- 4 cups all-purpose flour
- 1 teaspoon salt
- ½ cup baking soda
- 1 large egg
- 1 tablespoon coarse sea salt
- 1 ½ cups shredded cheese (cheddar, mozzarella, or your choice)
- Olive oil for greasing

Directions
1. Start by mixing the warm water with the yeast and sugar in a large bowl and allowing it to activate for about 5 minutes until it bubbles.
2. Gradually incorporate the flour and salt into the yeast mixture, stirring until everything is combined well.
3. Transfer the dough onto a floured surface and knead for around 5 minutes until the dough is soft and stretchy.
4. Place the kneaded dough into a lightly oiled bowl, cover it with a damp cloth, and let it rest in a warm area for approximately 1 hour, or until it has doubled in size.
5. Once the dough has risen, preheat your oven to 425°F (220°C) and prepare a baking sheet lined with parchment paper.
6. In a substantial pot, simultaneously bring around 10 cups of water to a rolling boil, then carefully mix in the baking soda.
7. Gently punch down the dough and divide it into 12 evenly sized portions.
8. Roll each piece into a long rope, approximately 20 inches in length, and flatten it slightly before adding a dollop of cheese in the middle.
9. Fold the dough over the cheese and tightly pinch the seams to ensure they are sealed securely.
10. Carefully immerse each pretzel into the boiling baking soda solution for 30 seconds using a slotted spoon, then transfer them to the lined baking sheet.
11. Beat the egg in a small bowl and brush it generously over each pretzel, finishing with a sprinkle of coarse sea salt on top.
12. Bake the pretzels in the preheated oven for 12-15 minutes until they achieve a rich, golden brown hue.
13. Remove the pretzels from the oven and let them cool for a few moments before serving to enhance the cheesy experience.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Yield 12 pretzels