Thursday, December 1, 2011


Twas the Night Before Christmas and all through the house, not a creature was stirring, not even a mouse.
This the beginning of my favorite Chrsitmas story. When it comes to the part, Visions of Sugarplums dancing in their heads, I always wondered what a sugarplum was. A few years ago I was given a lovely Chrsitmas recipe book and I found the recipe for sugarplums within its beautiful pages.  I made sugarplums that year and they were a big hot with young and old. Beware they are very sweet and sticky.  I plan to make these these year again and will serve them in mini gold foil cups.  Can't wait!

1 c. dried apricots
1 c. pecans
1/2 c. pitted dates
1/2 c. golden raisins
2 c. vanilla wafers
1 c. flaked coconut
1/2 c. orange juice
1/2 c. sugar

1. Finely chop the apricots, pecans, dates, and raisins in a food processor or with a sharp knife.
2. Place several wafers in a plastic bag.  Use a rolling pin to make 1 cup of crumbs.
3. Place the fruit and nut mixture and the crumbs in a large bowl and toss with the coconut and orange juice.
4. Using your fingers, form into 1/4-inch balls.  On a plate, roll the balls in sugar.
5. Place in paper candy cups or wrap in a little squares of clear cellophane, twist at the top and tie with a gold cord or narrow ribbon.
Makes 5 dozen sugarplums.

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