Every year when my Mom and sister arrive for Christmas, they come bearing lots of her homemade baking and goodies. The kids love it and send their requests for their favourites.

This year, unfortunately, they won’t be able to come as my Mom still is recovering from her hip surgery. So, on top of my normal baking that I do, I am going to try to make some of her things so my kids can have a little bit of “Gran’s baking”. I decided I wanted to include all the recipes so that i will have them forever! (I’m including a few others too even though I will only make a few!)

CONFETTI FUDGE

1 pkg (170 g ) white chocolate squares
6 tbsps butter
1/3 cup water
1 pkg (4 oz serving size ) instant vanilla pudding
3 cups icing sugar
6 (or more) tbsps multi-colored sprinkles, divided

Line 8” square pan with foil (let extend over ends)- (I always grease the foil a little)
Microwave white chocolate and butter and water in microwave pan- about 2 minutes to melt all ingredients
Blend well and add in dry pudding mix and stir with whisk (2 mins)
Add sugar, one cup at a time, stirring well after each addition
Stir in a heaping ¼ cup of sprinkles
Press to pan and top with remaining sprinkles.
Refrigerate at least 2 hours (more is better)
Store and cut up fudge (keeps 2 weeks in the frig)

CHOCOLATE MARSHMALLOW ROLL

4-6 ozs chocolate ( I use 6)
1 tbsp butter
1 cup icing sugar
1 egg
3 cups mini marshmallows (I love the colored ones)
¾ cups chopped walnuts
2 cups shredded cocoanut

Melt chocolate with butter in microwave
Add in icing sugar and egg
Add marshmallows and nuts.
Cool slightly.
On 3 sheets of foil wrap, sprinkle coconut on one sheet making a 2 inch band with the coconut; then spoon 1/3 mixture of the choc. Marshmallow mixture over the coconut and wrap up foil to make a long roll and SEAL WELL.
Make 2 other rolls following same instructions as above.
Can freeze rolls for 2 months
Slice frozen (or a bit thawed) into ½ inch slices. ENJOY

BUTTERSCOTCH SQUARES (MAPLE FUDGE)

1 cup packed brown sugar
½ cup butter
1 ¾ – 2 cups icing sugar (probably 2 cups)
¼ cup cream (lite)
1 cup chopped walnuts

Butter 8 “ square pan
Sift icing sugar
Melt butter, and stir with brown sugar
Cook and stir over low heat – 2 minutes
Add cream. Cook till mixture boils 5 minutes and COOL
Beat/fold in icing sugar and add nuts; cool and spread in pan. Cut when set.

CHOCOLATE PHILADELPHIA FUDGE

1 – 8oz package SOFTENED cream cheese
4 cups icing sugar
4-6 ozs Bakers chocolate , MELTED ( 6 OZ is better)
½ cup chopped walnuts
1 tsp vanilla
Beat cream cheese till creamy; gradually add sugar and then add remaining ingredients and mix well
Spread to greased 8 “ pan & refrigerate till firm. Cut to 1” inch squares

VIENNESE BROWNIES

¾ cups flour
½ tsp baking powder
6 ozs chocolate squares
¼ cup butter
2 LARGE eggs, beaten
¾ cup sugar
½ tsp vanilla

Cheesecake batter:
1 pkg (8 ozs) cream cheese
2 tbsps sugar
1 large egg
½ tsp vanilla
Sliced almonds

-Line 9 “ pan with greased foil, Preheat oven to 325
-Make brownie batter. Combine flour, baking powder, sale and set aside
-combine butter and chocolate and microwave 1 min. or till melted and stir till smooth
-whisk eggs, sugar, choc. Mixture, vanilla together and stir in flour. Reserve one cup batter and spread remaining batter in pan.
-make CHEESECAKE BATTER/ Beat cream cheese, and add in sugar, egg, vanilla. SPREAD over brownie layer in pan.
– drop remaining one cup brownie batter over cheesecake batter and spread slightly.
-cover with sliced almonds, if desired and BAKE 40-45 mins ; cool in pan. Take out of pan and peel off foil and cut into bars. FREEZES WELL.

DATE SQUARES

(These are Rob’s fave)

Base:
1 ½ cups flour;
1 ½ tsps baking powder,
1 cup butter,
salt,
1 cup brown sugar,
1 ½ cups oatmeal
Sift flour, bp, and rub in butter with fingers,
Add sugar and oatmeal and mix well.
Spread ½ of crumbs on greased 9×13 pan

Filling:
1 pound (or more)- I use more – chopped dates
1 cup plus cold water
4 tbsps brown sugar
2 tsps lemon juice
1 large orange rind, grated
4 tbsps orange juice
Cook dates, orange rind, sugar, water in pan till thick and smooth
Remove from heat and add fruit juices
COOL before spreading on base
Add filling on top of oatmeal layer and then add other ½ of oatmeal mixture
Bake 30-35 minutes and then increase heat and bake a bit longer to brown squares
Cut into squares while still hot and cool in pan/ FREEZES well.

NANAIMO SQUARES

6-8 squares chocolate (semi-sweet , divided)
¾ cup plus 1 tbsp butter, divided
1 egg
1 tsp vanilla
2 cups crushed graham cracker crumbs
1 cup cocanut
½ cup chopped walnuts
2 tbsps BIRDS CUSTARD POWDER
3 tbsps milk or cream (I use cream)
2 cups icing sugar

Heat oven to 350
-Microwave 2 ozs chocolate and ½ cup butter about 2 mins till melted
-Blend in egg and vanilla; then stir in graham wafers and nuts
-Press to 9 “ pan (foil in bottom of pan), bake 8 mins AND COOL COMPLETELY
-Mix custard powder with milk(cream) and whisk till blended. Add ¼ cup of remaining butter and mix well
-Gradually beat in icing sugar and spread on crust
REFRIGERATE AT LEAST 15 MINUTES
Microwave remaining chocolate and butter 2-3 mins; Stir well and spread gently over custard layer/ REFRIGERATE AND CHILL
PINK OR GREEN BARS: add ½ tsp peppermint and drop of green or pink food color to filling