Southern Christmas Goodies

I love traditional Southern foods, and there is no time better than Christmas to pull out some favorite sweet recipes of our past to eat and share.

I’ve just spent a better part of the day making peanut butter balls.  This is a recipe that my grandmother on my mom’s side handed down to me years ago.  I can remember anticipating them on Christmas Eve.  We all looked for that red tin full of them and snuck in a few throughout the entire day.  It was great!

After dinner, we shared homemade boiled custard.  This recipe was made days in advance from my great grandmother and later my grandmother.  Of course, we always chuckled when my “tee-totaller” grandfather would slip a bit of the “Jack” in it.  After all, we are from Tennessee, right?!  It was yummy.  To this day, when I sip some custard with sippin’ whiskey, I can see my Pop and smile.

At Puckett’s, we’d love to share some of these Christmas recipes for you to use and enjoy.  Each week throughout the holiday season, we’ll put a little Southern style into your day with some of our favorites.  Try them out, and let us know what you think.  Happy Christmas Eating!

 

Grandma’s Peanut Butter Balls

Ingredients:

  • 2 cups creamy peanut butter
  • 1/4 cup unsalted butter, room temperature
  • 1/4 teaspoon salt
  • 1/2 teaspoon pure vanilla extract
  • 2 1/2 cups powdered sugar
  • 9 oz. semi-sweet chocolate chips or chunks
  • 2 tablespoons Crisco shortening

Instructions:

  1. Mix together peanut butter, butter, salt, and vanilla extract.
  2. Work in the powdered sugar until it’s completely incorporated.
  3. Roll the peanut butter mixture into 1″ balls. Place on a parchment-lined baking sheet and freeze for 15-20 minutes.
  4. Melt the chocolate and shortening in a double boiler.
  5. Using a toothpick, dip the balls one at a time in the chocolate leaving a small circle undipped to resemble a buckeye. Or you can use two forks to roll the peanut butter balls in chocolate, completely coating them.

 

Keith’s Grandma’s Homemade Boiled Custard

1 1/2 cups eggs (beaten)
2 cups sugar
1 gallon whole milk
1 tsp salt
1 1/2 Tbl vanilla

Instructions:

Boil ingredients until it begins to thicken. Be careful for scorching (a double boil is recommended). Once thickened it should coat the back of a wooden spoon. Strain the mixture and serve. Drinks best out of a mason jar!!

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