More Christmas Recipes
Cranberry Bread Recipe
Christmas Fruitcake Cookies Recipes
1 c. butter, softened
1 1/2 c. sugar
2 eggs
2 1/2 c. flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
2 (8 oz.) pkgs. pitted dates, chopped
3 c. pecans, chopped
1 (8 oz.) pkg. candied pineapple,
chopped
1 (8 oz.) pkg. candied cherries,
quartered
Cream butter and sugar. Add eggs, beat well. Add dry ingredients
and mix well. Add the rest. Drop on lightly greased cookie sheet.
Bake at 375 degrees for 13 minutes.
Grandma's Christmas Candy
Makes 1 pound (24 servings).
2 cups semisweet chocolate chips
1/2 cup butter
2 cups crunchy peanut butter
Directions
1 Line a 9 X13 inch pan with foil. Set aside.
2 In the top pot of a double boiler set, slowly melt
chocolate pieces and butter until smooth. Add peanut butter and
stir until well mixed.
3 Pour chocolate mixture into pan; cover and chill in
refrigerator until hardened. Cut into small squares and serve.
Perfect Resipes for Christmas and Thanksgiving
I find it easier to double the recipe and make two loaves at once
since we have so many elves to feed (not to mention Santa himself).
Sift: 2 cups flour (sifted), 1 cup sugar, 1 and 1/2 tsp baking
powder, 1 tsp salt (I never use it), and 1/2 tsp baking soda.
Cut in 1/4 cup butter (I use Promise Extra Light margarine sticks-it
makes the bread really moist) until mixture is crumbly (I use a mixer
to crumble-ize it)
Add 1 beaten egg, 1 tsp grated orange peel (I use a grater/peeler
doohickey and grate an entire orange for every two loaves.), and 3/4
cup orange juice. (If you can get your Elves to do the grating, it
will help) mix until mixture is evenly moist.
Fold in as many light raisins as you think looks good (the recipe
calls for 1 and 1/2 cups, I never measure) and about a half bag of
chopped cranberries per loaf. spoon into a greased 9 x 5 x 3 loaf pan
bake at 350' for 1 hour and 10 mins or until toothpick in center
comes out clean. I never use the toothpick test, but I suppose it is
a good idea.
Cool out of pan on a wire rack. keep stored in aluminum foil, unless
you eat it all before it cools.
If it doesn't come out well the first time, that is OK, it took Mrs.
Claus 3 or 4 attempts before she learned to make it consistently
excellent.
Hard Sauce
Perfect for Christmas and Thanksgiving pies or bread or even by the
spoonful
Ingredients:
1 stick of butter, softened
1 egg
2 boxes of powdered (confectionary) sugar
Sherry (Harvey's Bristol Cream works well)
Directions:
Mix butter and egg
Add sugar slowly, mixing as you add.
As it gets thicker, add a little sherry at a time until it is desired
consistency (generally like icing for a cake).
Refrigerate
American Indian Cold Christmas Cake Recipe
1 lb. pecans or walnuts, chopped
1 lb. shredded moist coconut
1 lb. raisans
1 lb. vanilla wafers
1 regular can sweetened condensed milk
Combine dry ingredients well. Pour in sweentened condensed milk and
work through with hands so that dry ingredients are thoroughly
saturated. Press into spring foam pan. Refrigerate for 2 days. My
Cherokee ancestors used hazelnuts, dates and thick goats milk, then
wrapped the cake in watertight leaves bound with vine and placed in
cold running stream for several days. This is delicious and easy.
Quick and easy popcorn balls
3 oz. Jell-O (any flavor)
1 cup sugar
1 cup corn syrup
4 quarts freshly popped popcorn
Cook the first three ingredients, bringing to a boil. Pour over
popped corn. Quickly shape into balls with buttered hands.
Popcorn Candy Clusters
1 cup freshly popped popcorn
1 cup (8 oz.) semi-sweet chocolate chips
1 cup nuts
In a saucepan, melt chocolate chips. Add popcorn and nuts and stir
until they are well coated. Drop by spoonfuls (clusters) onto a
cookie sheet or wax paper and let set until firm. If you are in a
hurry to eat these, chill the clusters in the freezer for five
minutes. When firm, store in plastic bags.
Christmas Fudge
2 cups sugar
1 cup light cream
1/4 cup butter
1/4 cup light corn syrup
1/2 teaspoon salt
1 cup marshmallows, miniature
1 teaspoon vanilla extract
1/2 cup pecan halves
1/3 cup candied cherries, chopped
1/3 cup green candied cherries, chopped
Combine sugar, cream, butter, syrup and salt in a heavy saucepan.
Bring to a gentle boil over low heat. Cook, stirring constantly,
until sugar melts. Continue cooking, stirring occasionally, until
mixture reaches 240 degrees on candy thermometer. This is the soft
ball stage. Remove from heat; stir in marshmallows and vanilla.
Stir until marshmallows melt and candy starts to lose its gloss. Stir
in pecan halves and chopped cherries. Continue stirring until candy
starts to set.
Pour into buttered 8-inch square pan. Cool, then cut into squares.
Chocolate Covered Pretzels
3 bags large pretzels
2 bags small pretzels
1 bag each Christmas colors of chocolate
Assortment of toppings: Nuts, colored sprinkles and drizzled colored
chocol
Melt chocolate colors individually on a low burning stove. When
chocolate is completely melted, drop pretzels in and coat with a
layer of chocolate, drain off excess and lay on a sheet of wax paper.
While still wet. Sprinkle on your toppings. Wait till dry and then
wrap as many as you like in "special" holiday cello bags, tied with
pretty ribbons. What a wonderful way to say "Thank You" to someone
who did something nice for you during the year. Looks festive on a
pretty clear dish. Enjoy!
Gingerbread Ornaments
1/2 cup butter
1/2 teaspoon salt
6 Tablespoons baking soda
1/4 cup brown sugar
2 teaspoons cinnamon
1/2 cup molasses
1 1/2 teaspoons ginger
1 egg
2 cups flour
2 teaspoons baking powder
Cream butter with sugars, molasses and egg yolk. Mix all remaining
ingredients, except egg white. Stir into butter mixture to form stiff
dough. Chill for 1 hour, then roll out onto a floured surface to 1/8
inch thickness. Use Christmas cookie cutters or knife to cut our
shapes. Preheat oven to 350 degrees. Butter cookie sheets and place
shapes on sheet. Brush shapes lightly with egg whites. Bake 8 minutes
until crisp. Make a hole 1 inch from the top, then cool. Ice
ornaments as you wish. Thread holes with gold cord.
Kool Whip Cookies
Ingredients
1 cake mix any flavor you prefer
1 large container Kool Whip
nuts or candies, use your imagination
Method
Mix together, and drop on ungreased cookie sheet.
Bake until tops are firm in a 350 F. oven.
Yield: 4 dozen
These are quick and easy for the working parents, and children love
to help, with Christmas cookies.
To top it off they melt in your mouth
CHOCOLATE CHRISTMAS LOG
Chocolate Sponge:
1/4 cup plus 2 tablespoons sugar
6 egg yolks
6 egg whites
3/4 tsp cream of tartar
1 tbsp cocoa powder
4 oz. bittersweet chocolate, melted
Mix 1/4 cup sugar with yolks until light and fluffy. Set aside. Whip
whites until soft peaks form, slowly add 2 tablespoons sugar and
continue mixing. Add cream of tartar, cocoa powder and chocolate into
yolks. Gently fold whites into yolks. Spread evenly on prepared sheet
pan. Bake at 350 degrees for 15 to 20 minutes.
Filling:
1 cup heavy cream
1/2 teaspoon vanilla
1 tablespoon sugar (whip together)
Frosting:
12 oz. bittersweet chocolate
1-2/3 cup heavy cream
2 tablespoons cognac
Chop chocolate. Add boiling cream and cognac. Blend and chill to
proper consistency.
Meringue Mushrooms:
3/4 cup plus 2 tablespoons superfine sugar
4 egg whites
1/2 teaspoon cream of tartar
1/2 cup cocoa powder for dusting
Whip whites to soft peaks, add tartar and sugar slowly. Pipe meringue
into mushroom shape, sprinkle cocoa powder over top for natural look
and bake at 200 degrees, until dry. (Approximately 6 hours.)
Spread the filling on the sponge and carefully roll up the cake.
Spread the frosting on the log and decorate with the mushroom
meringues. You might like to add leaves, berries and powdered sugar
as well, being careful to avoid anything toxic.
Light Christmas Fruit Cake
1/2 pound Butter or Margarine
1 cup White Sugar
3 Eggs, separated into whites and yolks
1 tsp Baking Powder
2 3/4 cups Pastry Flour
1 cup heated Pineapple Juice
2 tsp Vanilla Extract
2 cups Golden Raisins
1 1/2 cups Red Glazed Cherries
1 1/2 cups Green Glazed Cherries
1 cup Mixed Peel
2 cups Brazil Nuts (or your favourite nut)
Cream together the butter and sugar. Add the egg yolks, extract and
pineapple juice and mix well. In a separate bowl, combine the fruit
and 1/2 of the flour. Add the remaining flour and baking powder to
the fruit. Mix the two mixtures together. Add 3 stiffly beaten egg
whites. Bake for 1 hour at 350 F and another hour at 300 F. To keep
the cake moist, add a pan of water to the oven while baking.
Christmas - Egg Nog Pie Recipe
4 3/4 ounce package vanilla pudding and pie filling mix
2 cups eggnog
1 1/4 cups milk
1 tablespoon light rum
1/8 teaspoon ground nutmeg
9" graham cracker pie shell
Whipped cream
Nutmeg
Cook pudding mix for for pie filling using 2 cups eggnog and
1 1/4 cups milk. Stir in rum and nutmeg; pour into crust. Cover
surface with plastic wrap; chill several hours. Garnish with
whipped cream and nutmeg.
CHRISTMAS CRESCENT COOKIES Recipe
1/2 lb. butter (2 sticks)
2 c. flour
2 c. chopped pecans
5 tbsp. sugar
2 tsp. vanilla
1 tbsp. water
1/2 tsp. salt
Cream butter and sugar; add vanilla and water. Sift flour and salt,
stir into mixture. Add pecans and mix well. Shape into size of
walnut and shape into crescent. Bake slowly at 325 degrees about
20 minutes. While warm, roll into powdered sugar.
Christmas Date Swirl Cookies Recipes
DOUGH
1 c. white sugar
1 c. brown sugar (or 1 c. white sugar with 1/4 c. molasses)
3 eggs
4 c. flour (whole wheat or add wheat germ and bran to unbleached flour)
1 tsp. baking soda
1 tsp. lite salt
1 tsp. cinnamon
FILLING
1 lb. (or 2 1/2 c.) chopped dates
1/2 c. sugar
1 c. water
Cook filling over medium heat, stirring constantly until consistency
of jam. Mix dough ingredients in order. Divide in half. Roll out each
half to 1/2 inch thickness. Take cooled filling and spread over dough
and roll up like a jelly roll. Wrap rolls in unwaxed paper and freeze;
freeze hard. Turn frozen rolls as you slice them. Place slices on
greased cookie sheets and bake at 350 degrees for approximately 15
minutes. (The time to bake depends on how thick you want to slice them.)
Christmas Fruitcake Cookies
1 c. butter, softened
1 1/2 c. sugar
2 eggs
2 1/2 c. flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
2 (8 oz.) pkgs. pitted dates, chopped
3 c. pecans, chopped
1 (8 oz.) pkg. candied pineapple,
chopped
1 (8 oz.) pkg. candied cherries,
quartered
Cream butter and sugar. Add eggs, beat well. Add dry ingredients
and mix well. Add the rest. Drop on lightly greased cookie sheet.
Bake at 375 degrees for 13 minutes.
Grandma's Christmas Candy
Makes 1 pound (24 servings).
2 cups semisweet chocolate chips
1/2 cup butter
2 cups crunchy peanut butter
Directions
1 Line a 9 X13 inch pan with foil. Set aside.
2 In the top pot of a double boiler set, slowly melt
chocolate pieces and butter until smooth. Add peanut butter and
stir until well mixed.
3 Pour chocolate mixture into pan; cover and chill in
refrigerator until hardened. Cut into small squares and serve.
Cranberry Bread Recipe
Perfect Resipes for Christmas and Thanksgiving
I find it easier to double the recipe and make two loaves at once
since we have so many elves to feed (not to mention Santa himself).
Sift: 2 cups flour (sifted), 1 cup sugar, 1 and 1/2 tsp baking
powder, 1 tsp salt (I never use it), and 1/2 tsp baking soda.
Cut in 1/4 cup butter (I use Promise Extra Light margarine sticks-it
makes the bread really moist) until mixture is crumbly (I use a mixer
to crumble-ize it)
Add 1 beaten egg, 1 tsp grated orange peel (I use a grater/peeler
doohickey and grate an entire orange for every two loaves.), and 3/4
cup orange juice. (If you can get your Elves to do the grating, it
will help) mix until mixture is evenly moist.
Fold in as many light raisins as you think looks good (the recipe
calls for 1 and 1/2 cups, I never measure) and about a half bag of
chopped cranberries per loaf. spoon into a greased 9 x 5 x 3 loaf pan
bake at 350' for 1 hour and 10 mins or until toothpick in center
comes out clean. I never use the toothpick test, but I suppose it is
a good idea.
Cool out of pan on a wire rack. keep stored in aluminum foil, unless
you eat it all before it cools.
If it doesn't come out well the first time, that is OK, it took Mrs.
Claus 3 or 4 attempts before she learned to make it consistently
excellent.
Hard Sauce
Perfect for Christmas and Thanksgiving pies or bread or even by the
spoonful
Ingredients:
1 stick of butter, softened
1 egg
2 boxes of powdered (confectionary) sugar
Sherry (Harvey's Bristol Cream works well)
Directions:
Mix butter and egg
Add sugar slowly, mixing as you add.
As it gets thicker, add a little sherry at a time until it is desired
consistency (generally like icing for a cake).
Refrigerate
American Indian Cold Christmas Cake Recipe
1 lb. pecans or walnuts, chopped
1 lb. shredded moist coconut
1 lb. raisans
1 lb. vanilla wafers
1 regular can sweetened condensed milk
Combine dry ingredients well. Pour in sweentened condensed milk and
work through with hands so that dry ingredients are thoroughly
saturated. Press into spring foam pan. Refrigerate for 2 days. My
Cherokee ancestors used hazelnuts, dates and thick goats milk, then
wrapped the cake in watertight leaves bound with vine and placed in
cold running stream for several days. This is delicious and easy.
Chocolate Covered Pretzels
3 bags large pretzels
2 bags small pretzels
1 bag each Christmas colors of chocolate
Assortment of toppings: Nuts, colored sprinkles and drizzled colored
chocol
Melt chocolate colors individually on a low burning stove. When
chocolate is completely melted, drop pretzels in and coat with a
layer of chocolate, drain off excess and lay on a sheet of wax paper.
While still wet. Sprinkle on your toppings. Wait till dry and then
wrap as many as you like in "special" holiday cello bags, tied with
pretty ribbons. What a wonderful way to say "Thank You" to someone
who did something nice for you during the year. Looks festive on a
pretty clear dish. Enjoy!
Gingerbread Ornaments
1/2 cup butter
1/2 teaspoon salt
6 Tablespoons baking soda
1/4 cup brown sugar
2 teaspoons cinnamon
1/2 cup molasses
1 1/2 teaspoons ginger
1 egg
2 cups flour
2 teaspoons baking powder
Cream butter with sugars, molasses and egg yolk. Mix all remaining
ingredients, except egg white. Stir into butter mixture to form stiff
dough. Chill for 1 hour, then roll out onto a floured surface to 1/8
inch thickness. Use Christmas cookie cutters or knife to cut our
shapes. Preheat oven to 350 degrees. Butter cookie sheets and place
shapes on sheet. Brush shapes lightly with egg whites. Bake 8 minutes
until crisp. Make a hole 1 inch from the top, then cool. Ice
ornaments as you wish. Thread holes with gold cord.
Kool Whip Cookies
Ingredients
1 cake mix any flavor you prefer
1 large container Kool Whip
nuts or candies, use your imagination
Method
Mix together, and drop on ungreased cookie sheet.
Bake until tops are firm in a 350 F. oven.
Yield: 4 dozen
These are quick and easy for the working parents, and children love
to help, with Christmas cookies.
To top it off they melt in your mouth
CHOCOLATE CHRISTMAS LOG
Chocolate Sponge:
1/4 cup plus 2 tablespoons sugar
6 egg yolks
6 egg whites
3/4 tsp cream of tartar
1 tbsp cocoa powder
4 oz. bittersweet chocolate, melted
Mix 1/4 cup sugar with yolks until light and fluffy. Set aside. Whip
whites until soft peaks form, slowly add 2 tablespoons sugar and
continue mixing. Add cream of tartar, cocoa powder and chocolate into
yolks. Gently fold whites into yolks. Spread evenly on prepared sheet
pan. Bake at 350 degrees for 15 to 20 minutes.
Filling:
1 cup heavy cream
1/2 teaspoon vanilla
1 tablespoon sugar (whip together)
Frosting:
12 oz. bittersweet chocolate
1-2/3 cup heavy cream
2 tablespoons cognac
Chop chocolate. Add boiling cream and cognac. Blend and chill to
proper consistency.
Meringue Mushrooms:
3/4 cup plus 2 tablespoons superfine sugar
4 egg whites
1/2 teaspoon cream of tartar
1/2 cup cocoa powder for dusting
Whip whites to soft peaks, add tartar and sugar slowly. Pipe meringue
into mushroom shape, sprinkle cocoa powder over top for natural look
and bake at 200 degrees, until dry. (Approximately 6 hours.)
Spread the filling on the sponge and carefully roll up the cake.
Spread the frosting on the log and decorate with the mushroom
meringues. You might like to add leaves, berries and powdered sugar
as well, being careful to avoid anything toxic.
Light Christmas Fruit Cake
1/2 pound Butter or Margarine
1 cup White Sugar
3 Eggs, separated into whites and yolks
1 tsp Baking Powder
2 3/4 cups Pastry Flour
1 cup heated Pineapple Juice
2 tsp Vanilla Extract
2 cups Golden Raisins
1 1/2 cups Red Glazed Cherries
1 1/2 cups Green Glazed Cherries
1 cup Mixed Peel
2 cups Brazil Nuts (or your favourite nut)
Cream together the butter and sugar. Add the egg yolks, extract and
pineapple juice and mix well. In a separate bowl, combine the fruit
and 1/2 of the flour. Add the remaining flour and baking powder to
the fruit. Mix the two mixtures together. Add 3 stiffly beaten egg
whites. Bake for 1 hour at 350 F and another hour at 300 F. To keep
the cake moist, add a pan of water to the oven while baking.
More Christmas Recipes