Friday, December 23, 2011

Holiday Recipe Week (Friday)~ Featuring Editor Jennifer Moody

This week I have posted recipes I've received from individuals in the publishing world (authors, editors, etc). To read my original blog post requesting recipes, please click HERE. Today is Friday, and today will be my final day of posting recipes. IT'S NOW TIME FOR ME TO COOK FOR CHRISTMAS! I CAN'T WAIT TO TRY SOME OF THESE RECIPES I HAVE POSTED THIS WEEK!

I am so thankful to all those who sent me recipes and participated in my blog posts! I am truly grateful and blessed!

The FINAL featured recipe is from MY editor Jennifer McClennin-Moody. Love her!!!! HUGS! :-)

**Note** Jennifer did not edit this blog post, so if you happen to find any errors, it's on me. My apologies! LOL

God Bless!
T Denise Clary

Editor Jennifer Moody
and her "Struffoli"

Jennifer Moody has been an Editor, Writer, and Certified Grant Writer for the past 13 years and is the Copy Editor of a national magazine (LIFE+DOG - She is an avid dog lover and volunteers her time with Golden Beginnings Golden Retriever Rescue ( writing the website's bios for incoming/rescued goldens, editing fundraising materials such as the annual golden calendar, fostering senior goldens in her home, and volunteering her time at fundraisers and meet-n-greets. Her business, MoodyEdits (, donates 10% of every job to Golden Beginnings.

To visit Jennifer's website go to this LINK, her blog at this LINK,   Twitter at this LINK, and her Facebook page at this  LINK.

Jennifer's Holiday Recipe
"Gramma Carol's Struffoli"
"Gramma Carol's Struffoli"
(Stock photo)

"My Italian heritage runs strong in my family. Every year the grandkids get together at Gramma's house for a day of Christmas baking. Many different cookies are baked, but the one very special recipe that has been passed down for several generations is Struffoli (pronounced "STROOF-uh-lee"). Struffoli is tiny balls of fried dough that are dipped in chocolate, scooped into cupcake papers, and sprinkled with powdered sugar. There's nothing quite like grabbing one of those "cupcakes" and picking it apart popping each tiny ball in your mouth and savoring the flavor! This one is the grandkids' ultimate favorite! Buon Appetito!" -- Jennifer Moody

4 egg yolks
2 egg whites
4 tbs. sugar
1 tbs. oil
1 tbs. white vinegar
3 tbs. whiskey
1 tsp. vanilla
2.5 cups flour
1/4 tsp salt
1 tsp. baking powder
Beat together egg yolks, egg whites, and sugar. Add oil, vinegar, whiskey, and vanilla. Add flour, salt, and baking powder, and mix to a soft dough. (If dough is sticky, add a little flour at a time until it’s workable.)

Knead dough for a few minutes on a lightly floured board. Roll into two balls. (Keep one wrapped and in the fridge while you work with the other one.)

Take handfuls of dough and roll into “snakes” about the thickness of chick peas. Cut into small pieces (balls).

Deep fry in Crisco – ten or so at a time. Watch carefully – a “pale golden” is enough. Transfer with slotted spoon to paper towel to drain/cool. (Safety Note: Keep the kids at a distance during this step.)

While the dough balls are cooling, make the melted chocolate (1 stick butter, melted; 1 cup Hershey’s cocoa; 1 tsp vanilla; 3 cups powdered sugar; and milk as needed). Mix these ingredients in a large bowl. Add the cooled dough balls and stir until completely covered. Spoon into cupcake papers. Just before serving, shake some powdered sugar over them.

Common alternatives:
*Instead of chocolate: Honey and colored sprinkles
*Instead of individual/cupcake servings: Pile pyramid-style and use as centerpiece for dessert table.


Holiday Recipe Week (Friday)~ Featuring Author Melissa K. Norris

This week I have posted recipes I've received from individuals in the publishing world (authors, editors, etc). To read my original blog post requesting recipes, please click HERE. Today is Friday, and today will be my final day of posting recipes.

I am so thankful to all those who sent me recipes and participated in my blog postings! I am truly grateful and blessed!
Next featured recipes are from author Melissa K. Norris.

God Bless!
T Denise Clary

Author Melissa K. Norris
and her "Best Ever Fudge"
and "Molasses Sugar Cookies" 

Melissa K. Norris is a Christian fiction romance author who writes stories that inspire you closer to God and your pioneer roots. She writes a newspaper column Pioneering Today that bridges the usefulness of the past with our modern life. You can read the articles for free on her blog.

To visit Melissa's website go to this LINK, her blog at this LINK,  Twitter at this LINK,  and her Facebook page at this LINK.  

Melissa's Holiday Recipes
"Best Ever Fudge"
"Best Ever Fudge"
(Stock photo)

"Here’s my favorite fudge recipe. This fudge has the best texture I’ve ever tasted, very creamy and rich. I tasted it at our church’s annual ladies ornament exchange and after almost collapsing in delight, I asked for the recipe. I was blown away at the ease of it. I like awesome things without complications!" --Melissa K. Norris
3 cups chocolate chips (use peanut butter swirled chips for a fun twist)
1 14oz can sweetened condensed milk
¼ cup butter

Place buttered tin foil in an 8x8 baking dish

Stir together chips, butter, and milk in a microwavable bowl and microwave for 2 minutes (medium heat)

Mix and microwave for 2 more minutes

Mix then put in your buttered tin foil and let sit overnight. So easy and delicious!

"Molasses Sugar Cookies"
"Molasses Sugar Cookies"
(Stock photo)

"I want to share my favorite Christmas cookie recipe with you. A customer brought these in one year as a gift where I worked, they were so delicious I asked for the recipe. I’ve made these every year and passed on the recipe many times." -- Melissa K. Norris

3/4 cup softened butter
1 cup sugar
1/4 cup molasses
1 egg
2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg (original recipe called for cloves, but I don’t care for cloves so I substitute nutmeg)

In a large bowl beat together the butter and sugar until creamy. Add molasses and egg, beating until well blended.

In medium bowl, blend flour, soda, salt, cinnamon, nutmeg, ginger; add to molasses mixture, mix well. Cover and chill.

Form dough into 1 inch balls, roll each in sugar, place 2 inches apart on cookie sheet.

Bake at 375 degrees for 6-8 minutes. Let stand 1 minute before removing. Makes around 5 dozen. (I tend to get 3 dozen, they’re so good I like a bigger cookie)

To make Gingerbread, just cut 1/4 cup butter and increase the molasses.

These are a soft, melt in your mouth, one is never enough kind of cookie.