White Chocolate Cheesecake with White Chocolate Brandy Sauce
Sugar Cookies with Butter cream Frosting
Gingerbread Cupcakes with Cream Cheese Frosting
Carrot Cupcakes with White Chocolate Cream Cheese Icing
Chewy Walnut-Apricot Candies
INGREDIENTS
4 cups apricot nectar or apple juice
4 3/4 cups sugar, divided
4 envelopes unflavored gelatin
1 cup cold water
3 cups finely chopped walnuts
1 1/2 teaspoons orange extract
Pinch salt
DIRECTIONS
Line a 13-in. x 9-in. x 2-in. pan with foil and butter the foil; set aside. In a heavy saucepan, combine the apricot nectar and 4 cups of sugar. Bring to a boil over medium heat until a candy thermometer reads 238 degrees F (soft-ball stage), stirring occasionally. Remove from the heat and set aside. In a bowl, soften gelatin in water; let stand for 1 minute. Stir into apricot mixture until the gelatin is dissolved. Stir in the walnuts, orange extract and salt. Pour into the prepared pan. Cover and let stand at room temperature overnight. Place the remaining sugar in a shallow bowl. Cut the candy into 1-in. squares and roll in sugar. Place on baking sheet. Let stand for at least 1 hour. Roll candies in additional sugar if desired. Store in an airtight container at room temperature.
