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  • Writer's pictureVirginia Cornue and Linda Lombri

Homemade Treats for the Holidays

Looking for a sweet treat to make as a hostess gift, Silent Santa surprise or special holiday goody to gift this year? Our new Culinary Clues around the World 2.0 is full of sweet recipes you can whip up, gift wrap and deliver to family, friends, co-workers, class mates, and neighbors this holiday season. Try your hand at these two from Masquerade on the Net.

Peppermint Bark from Russia

Candy canes or peppermint candies

2 pounds, white chocolate

Peppermint flavoring, if desired

Place candy canes or candies between sheets of waxed paper. Using a rolling pin, hammer or a heavy object, crush candy. Melt chocolate in a double boiler over low heat; stir in crushed candy. Pour mixture on a baking sheet lined with parchment paper and cool in refrigerator for 20 minutes or so. Break “bark” into pieces as you would peanut brittle.

Shuku Shuku (Nigerian Coconut Balls) from Nigeria

1 cup unsweetened coconut flakes

1/4 cup fine (caster) sugar

3 egg yolks

1/2 cup self-rising flour

Preheat oven to 350°F. In a medium-size mixing bowl, combine coconut flakes and sugar; add egg yolks and beat into a stiff dough. Form balls, 1” in diameter, and roll in flour until completely coated. Place on a greased baking sheet 2” apart. Bake 20 minutes or until golden brown.

To take advantage of all of the many recipes in Culinary Clues around the World 2.0, you can order a copy of the book - in paperback and eBook formats - at Also available as an eBook only from Apple, B&N and Kobo.

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