The December Festive Friday, hosted by Christine Jensen and Barbra Jones from Utah State Univeristy Extension Service was loaded with great ideas for holiday decorations, foods, and gifts. Decoration ideas included a wooden Nativity set that seemed very easy to make. Also there was a table runner and bathroom decorations on display.
Gift ideas included aprons for children and adults which were made from towels, and mixes in jars with cute sayings. Everyone who attended brought a dish to serve on the buffet. Foods included orange fudge, white chocolate peppermint fudge, dipped and decorated pretzels, dips and chips, soups, sandwiches, salads, and much more.
Jensen handed out recipes for a deluxe chocolate cake mix and five recipes for flavored hot chocolate drink mixes. She explained a unique way to package the mix in a pastry bag to give as a gift.
White chocolate fudge: line a 9×9 inch square pan with foil and then generously butter, set aside. In a large heavy pan, combine 1/4 cup butter, 2 cups sugar, and 1/2 sour cream. Bring mixture to a boil and cook over medium heat until it reaches 234 degrees, which takes about five minutes. Remove from heat and stir in 12 ounces white baking chocolate which had been chopped into small pieces and one 7-ounce jar of marshmallow creme. When mixture is smooth, fold in 1/2 cup crushed peppermint candy and 1/2 teaspoon peppermint extract. Pour into prepared pan and chill until firm. Lift candy out of pan using foil and cut the fudge into one inch squares. Yield is two pounds of fudge.
Watch for Festive Friday to be held througout the year at the courthouse in Castle Dale.
Festive Friday finishes year with activity
"Festive projects to make on display at Festive Friday."