A Sweet Southern Holiday

The holidays have arrived, and with them cocktail parties, celebrations, feasts and sweets galore! Dixie Crystals Sugar is a staple for everything from the main dish to the delectable dessert spread. This month we are featuring fabulous and festive recipes that will be sure to raise a cheer from your
friends and family.

Since 1917, Dixie Crystals Sugar has been a trusted name in family kitchens all across the Southeast. Generations have grown up baking with Dixie Crystals Sugar products. Dixie Crystals Sugar provides high-quality, pure cane sugar and sweeteners. Products include granulated sugar, light and dark brown sugar, free-flowing sugar, powdered sugar and sugar shakers.

Dixie Crystals Sugar has gathered thousands of new and vintage recipes for your enjoyment, as well as, baking tips, videos, kid-friendly recipes and crafts, printables, coupons and more.  All this can be accessed at www.dixiecrystals.com

One of the coolest features is an amazing collection of vintage cookbooks that can be dowloaded as a digital file for free. “From our kitchen to yours, we’ve saved some of our most popular cookbooks and we want to share them with you. You’ll have a lot of fun trying these recipes and you’ll get a kick out of seeing American history through these cookbooks.” Whether you are looking for the perfect side dish to serve with your traditional holiday dinner, or a special dessert treat for that special event, this collection of recipes will provide more options than you can cook in a lifetime!”

Apple Crumb Pie with Butter Rum Sauce
Prep time: 45 mins  |  Cook time: 2 hrs  |  Yields: One 9-inch pie

1 (9-inch) Pure butter pie crust
1 cup Dixie Crystals extra fine granulated sugar
1 Tbsp Lemon juice
1 Tbsp Vanilla extract
2 Tbsps Cinnamon
⅛ tsp Salt
7 Apples (4 Granny Smith + 3 Golden delicious)
3 Tbsps + 2 tsps All-purpose flour
4 Tbsps (½ stick) Unsalted butter
Crumble Topping
1½ cups Unbleached all-purpose flour*
½ cup + 2 Tbsps packed Dixie
Crystals light brown sugar
1 tsp Cinnamon
½ tsp Salt
½ cup (1 stick) Cold unsalted butter
Rum Sauce
½ cup Heavy whipping cream
½ cup (1 stick) Unsalted butter
¾ cup packed Dixie Crystals dark brown sugar
Pinch salt
1 Cinnamon stick
1 tsp Vanilla extract
2 Tbsps Dark Rum


Preheat oven to 375°F. Prepare or thaw a 9-inch pie crust and place on an aluminum foil lined cookie tray for easy clean up after baking. Set aside. In a large bowl, combine sugar, lemon juice, vanilla, cinnamon and salt.

Peel apples one at a time. Quarter apples and cut each into 5-6 slicess. Cut each slice crosswise in half. Toss in sugar mixture to prevent browning of apples. Once all apples are incorporated add flour. Arrange apple filling in a huge dome shape in piecrust. It will seem like a lot, but try to get all apple filling in pie, as pie will settle down after baking. Melt butter and pour over apple filling.

Prepare Crumble Topping: Combine flour, sugar, cinnamon and salt in a bowl. Using a cheese grater, grate very cold butter into small pieces directly onto flour mixture. Rub between your hands to turn into small lumps and consequently into crumbles. Sprinkle crumble topping generously over the apples and place in oven. Bake until apple filling makes thick bubbles (consistency of honey) which are visibly dripping out of pie, about 2 hours. If pie gets too dark during baking cover loosely with aluminum foil.

If desired, cut leaves using pie dough and place on a cookie sheet. Using a paring knife cut veins. Brush lightly with water and sprinkle with granulated sugar. Place in oven until golden, about 15 minutes. Place on the baked pie.

For Rum Sauce: In a saucepan combine cream, butter, brown sugar, salt and cinnamon stick and stir to a full boil. Reduce heat and simmer on low for 2-3 minutes. Once cooled, add vanilla and rum. Cut pie in wedges and place on plates. Heat sauce until lukewarm and pour sauce on each slice.


Peppermint Stick Marshmallow Stirrers
Prep time: 30 mins  |  Cook time: 11 mins  |  Yields: 12 marshamallow stirrers

12 peppermint sticks
12 Cornsyrup free Marshmallows
2 oz. White chocolate
2 oz. Milk chocolate
Nonpareils/sprinkles

Push a peppermint stick through each marshmallow. In separate pans, melt chocolates over a simmering pan of water. Gently dip bottoms of marshmallows into chocolate. Let extra chocolate drip off. Dip bottoms into nonpareils/sprinkles. Let set at room temperature. Wrap in bags.

 

 

 

 

Bourbon Chocolate Pecan Cookies
Prep time: 20 mins  |  Cook time: 8-9 mins  |  Yields: 36 cookiea

1 cup (2 sticks) Unsalted butter
1½ cups packed Dixie Crystals dark brown sugar
1 egg + 1 yolk
¼ cup bourbon
1 tsp Baking soda
1 tsp Kosher salt
2½ cups + 2 Tbsps All-purpose flour*
1 cup Pecans, chopped
2 cups Semi-sweet chocolate chips

In a medium-sized saucepan over medium heat melt the butter. Once the butter is melted continue cooking, swirling the pan constantly until the butter has reached a deep amber color. Remove it from the heat and allow it to cool for 20 minutes.

Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside. In the bowl of a stand mixer fitted with the paddle attachment, mix together browned butter and sugar, mixing until combined. Add in egg, yolk, bourbon, baking soda and salt mixing on medium speed until smooth. Turn mixer to low and add in flour until just combined. Stir in pecans and chocolate chips until incorporated. Using a medium cookie scoop drop dough onto prepared baking sheet 2 inches apart. Bake cookies for 8-9 minutes until edges are lightly browned. Transfer cookies to a wire rack to cool.

Christmas Peppermint Patties
Prep time: 45 mins  |  Plan For: Freeze for 1 hour  |  Yields: 36 candies

4 cups Dixie Crystals Confectioners Powdered Sugar
3 Tbsps Corn syrup
3 Tbsps Milk
3 Tbsps Shortening
2 tsps Peppermint extract
½ tsp Vanilla extract
1 lb. Dark dipping chocolate
Red and green food coloring (gel colors work best)
Optional: 3 Tbsps Colored sprinkles

In a stand mixer combine powdered sugar, corn syrup, milk, shortening, peppermint and vanilla extract. Once mostly together, turn onto a work surface dusted with powdered sugar.  Using your hands, knead  dough until it is a smooth ball of dough. Add a tiny bit more milk or more powdered sugar if necessary.

Divide dough into 3 even balls.  In a bowl mix red food coloring into one ball, and green into the other. Roll each ball of dough into a log about 6 inches long.  Start by placing one log between 2 sheets of parchment paper or plastic wrap.  Using a rolling pin, gently roll until it is a rectangle about 10x12.  Complete this step with the remaining 2 colors.  Set sheets on a baking tray, still in parchment paper, and let set in fridge for 15-20 minutes.

Once sheets are chilled, remove top layer of parchment paper from each color. Lay one sheet on work surface. Top with another color, remove parchment paper.  Top with last layer, removing parchment paper.

Once three layers are stacked, gently roll to seal and get rid of any bubbles. Trim edges, to create a neat rectangle.  Starting with long side, use bottom layer of parchment paper to help roll into a log.  Freeze dough for 1 hour. Remove frozen log from freezer. Cut into ¼ inch disks.

Melt dark dipping chocolate according to the package directions.  Using a fork dip each disk into  chocolate, gently shaking off excess.  Place on a lined cookie sheet. Top immediately with sprinkles, if using.  Repeat with remaining disks. Let harden completely before serving.

Chocolate Rum Balls
Prep time: 30 mins  |  Cook time: 20-25 mins  |  Yields: 24

¾ cup (1½ stick) Unsalted butter
1¼ cups Dixie Crystals extra fine granulated sugar
¾ cups plus 2 Tbsps Cocoa powder
¼ tsp Salt
2 tsps Vanilla
2 Eggs
½ cup Flour
½ cup Dark rum
For Rolling:
Dixie Crystals extra fine granulated sugar
Dixie Crystals confectioners powdered sugar
Chocolate sprinkles
Cocoa powder

Preheat oven to 325°F. Line an 8x8 baking pan with parchment, spray with cooking spray. Set aside.
On top of a double boiler, melt butter, sugar, cocoa and salt, stirring occasionally.  Let cool for 10 minutes. Add eggs one at a time.  Stir in vanilla. Mix in flour until completely combined. Pour batter into prepared pan. Bake for 20 to 25 minutes. Let cool completely.

Break up brownie into small pieces and add to bowl of an electric mixer. Add rum and mix until crumbs form a ball. Shape into 1-inch balls. Roll in extra sugar, confectioners sugar, cocoa, and chocolate sprinkles. Keep chilled.

Chocolate Snowball Cookie
Plan for Refrigerate for 1 hour Prep time: 15 mins  |  Cook time: 13-16 mins  |  Yields: 12-18 cookies

8 oz. Semi-sweet baking chocolate, chopped
6 Tbsps Salted butter, diced
½ cup Dixie Crystals extra fine
granulated sugar
3 Eggs, room temperature
1 tsp Vanilla extract
1½ cups All-purpose flour*
¼ cup Unsweetened cocoa powder
½ tsp Baking powder
pinch of salt
1½ - 2 cups Dixie Crystals confectioners powdered sugar*

In a medium size pan, add chocolate and butter. Heat over medium low flame until butter and chocolate are melted and mixture is smooth. Remove from heat and stir in granulated sugar, mixing constantly until sugar dissolves, about 2 minutes. Let mixture cool for 5 minutes then transfer to a mixing bowl. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract. Gently fold in flour, cocoa powder, baking powder and salt. Stir until just combined. Cookie dough will be soft. Don’t be tempted to add more flour.

Refrigerate cookie dough for at least one hour or until cold enough to handle. Heat oven to 325°F. Line 3 baking sheets with parchment paper. Place confectioners powdered sugar into a bowl or a bag. With a large size ice-cream scoop, drop cookie dough on one of the baking sheets. Roll each cookie dough into a ball and toss with confectioners sugar before placing on another baking sheet. Once all the cookies have been rolled, place into refrigerator for 10 minutes. Remove baking sheets from refrigerator and bake for 13-16 minutes. Cool completely before transferring to a sealed container.


3D Ornament Cookies
Prep time: 30 mins  |  Cook time: 10-12 mins
Yield: 36  |  Plan For: Chill dough for 2 hours

1 cup Butter, room temperature
1½ cups Dixie Crystals Extra Fine
Granulated Sugar
2 Eggs
2 tsps Vanilla extract
2 tsps Butter extract
3½ cups all-purpose flour*
1 tsp Baking powder
½ tsp Salt
Red food coloring
Royal Icing
Candy bows
Mini chocolate covered candies
Regular size chocolate covered candies

Cream butter and sugar until light and fluffy in an electric mixer, about 3 minutes. Add eggs and extracts. Scrape bowl. Add flour, baking powder and salt. Mix until just combined. Divide dough in half. Add red food coloring to one half. Wrap in plastic wrap and chill for 2 hours.

Roll out dough to ¼” to ⅜” thick. Cut out circles-2 small round cookies for top and bottom. Cut out 2 red and 2 white cookies that are larger in diameter. Cut a circle into middle using a small round cutter. Carefully transfer to a baking sheet lined with parchment paper. Bake in a preheated 350°F oven for 10-12 minutes. Let cool on the rack for 5 minutes, then transfer to a cooling rack to cool completely.

To assemble: Use a generous amount of icing on base. Add larger cookies to top. Add more royal icing to top of that cookie to act as glue. Stack, alternating colors, until you have 4 cookies. Make a lid by attaching a candy bow or stacked chocolate covered candies. Fill with mini chocolate covered candies.

Eggnog Cake
Prep time: 20 mins  |  Cook time: 35-40 mins  |  Yields: 1 Eggnog cake

2½ cups All-purpose flour
½ tsp Baking soda
1½ tsps Baking powder
1 tsp Nutmeg
¼ teaspoon Cloves
1 cup Vegetable oil
3 large Eggs
1½ cups Dixie Crystals extra fine granulated sugar
1 tsp Salt
½ cup Bourbon
½ cup Eggnog + 2 cups

Preheat oven to 350°F. Butter and flour a 9 x 13-inch deep baking pan. For easy removal of baked cake, place a piece of parchment paper on the bottom of the pan. Set aside.

Sift together flour, baking soda, baking powder, nutmeg and cloves. Set aside. In a bowl large enough to hold all ingredients, mix oil and eggs using a whisk. Add sugar and salt and mix smooth. Add bourbon and eggnog (½ cup amount) and whisk to combine. Add sifted flour and mix until blended. Do not overmix.

Pour batter in prepared pan and place in oven until center bounces back when lightly pressed with a finger or an inserted toothpick comes out clean. About 35-40 minutes. Allow to cool. Cake can be consumed as is, however for a very moist and flavorful result, prick holes on surface of cake using a toothpick. Gently pour remaining eggnog over the cake and allow it to be absorbed. Sprinkle with powdered sugar.

English White Chocolate Pecan Toffee
Prep time: 30 mins  | Yields: 3 dozen pieces

¾ cup (1½ sticks) Unsalted butter
1½ cups Dixie Crystals extra fine Granulated Sugar
2 Tbsps Honey
¼ tsp Salt
2 tsps Vanilla extract
1 cup White chocolate (preferably high quality bar)
1 cup Pecan halves and or pieces
Optional: Fleur de sel or coarse sea salt

Set aside a silicone baking mat or line a cookie sheet with aluminum foil and spread with a thin layer of cooking oil (not olive oil) set aside.

In a medium saucepan combine butter, sugar, honey and salt and stir to a boil with a heat resistant or flat bottom wooden spatula. Once boiling, turn heat to medium and stir until mixture reaches 295°F-300°F. Remove from heat and add vanilla extract. Stir to combine and immediately pour mixture on prepared surface. Allow to cool completely before working with chocolate.

Chop chocolate in small even pieces and place in a plastic bowl. Heat in microwave oven in 6-7 second increments and shake and/or stir in between heatings. When chocolate is about ⅔ melted, stir until the remaining chocolate is mostly melted. Even if some lumps remain it will not affect the final product. Overheating chocolate will result in chocolate that does not firm properly!

If a buttery-oily surface is present on toffee remove with paper towel. Spread chocolate onto cool toffee surface. Immediately scatter pecans onto chocolate followed by a sprinkle of salt. Place in a refrigerator for 10 minutes. Store in an airtight container.

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.