Christmas Recipes

Recipes for Christmas – Holiday Recipes

Christmas Recipes – English Christmas Cookies December 18, 2007

ENGLISH CHRISTMAS COOKIES

2 c. brown sugar

2/3 c. shortening

2/3 c. milk

3 eggs

1 tsp. salt

3 tsp. baking powder

1/2 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. cloves

1 c. raisins

1 c. pecans

Cream the shortening, adding 1 cup sugar, gradually. Beat the eggs

very light and the remaining sugar and combine the mixture. Sift 2

cups flour with baking powder, salt and spices. Add alternately with

milk. Add the fruit and nuts dredged with flour and enough flour to

make a stiff dough. Drop by teaspoons on greased baking sheet. Bake

in moderate oven until golden brown.

 

Christmas Recipes – Quick and Easy Popcorn Balls December 15, 2007

Quick and easy popcorn ball Recipe
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.

 

No Bake Chocolate Balls December 14, 2007

No-bake chocolate balls Chocolate, Christmas, Cookies Yield: 48

servings

1 c Brown sugar

1 c Granulated sugar

1/2 c Milk

1 t Vanilla

1/2 c Cocoa powder

3 c Quick cooking oats

1 c Sweetened desiccated coconut

1 c Diced glac, or maraschino

Cherries

1/2 c Chopped walnuts, optional

Icing sugar

In medium saucepan, combine brown sugar, granulated sugar, cocoa powder and

milk. Over medium heat, bring to a boil, stirring, until

sugar is dissolved. Pour into bowl; stir in vanilla, add oatmeal,coconut, cherries and walnuts if using. Cool to room temperature(about 1 hour). Shape into 1 1/2″ balls. Roll in icing sugar. Store in airtight container in single layers between waxed paper.

 

Cappuccino Caramels December 4, 2007

Cappuccino Caramels Recipe

1 c. butter or margarine

2-1/4 c. (16 oz.pkg.) brown sugar

1 (14 oz.) can sweetened condensed milk

1 c. lt. corn syrup

3 T. instant coffee crystals

1 c. chopped walnuts

1 tsp. vanilla

1/2 to 1 tsp. finely shredded orange peel

Line baking pan with foil, extending foil over edges. Grease the foil

with butter and set aside. Melt margarine or butter over low heat.

Stir in brown sugar, condensed milk, corn syrup and coffee crystals.

Cook over medium heat, stirring constantly, until candy reaches firm-

ball stage (248°). Remove saucepan from heat and remove candy

thermometer. Immediately stir in walnuts, vanilla and orange peel.

Pour into prepared baking pan, smoothing the surface; cool. Use foil

to remove from pan. Cut into squares using buttered knife.

 

Christmas Cake December 3, 2007

Christmas Cake

1 cup plain flour
1 cup chopped nuts and glace fruits
3/4 cup brown sugar
1/2 cup ghee*
1 tbs cocoa powder
1 tbs golden syrup
1 tsp rose water
1 tsp orange essence
1/2 tsp nutmeg powder
1/2 tsp cardamom powder
1/2 tsp cinnamon powder
1/4 cup rum
1/4 cup orange juice
1/2 tsp baking powder
1/2 tsp baking soda
2 eggs

* Available in any Indian grocery shop.

Sieve plain flour with cocoa, spice powders and baking powder and
baking soda.  Beat ghee and brown sugar till fluffy.  Beat in the eggs
one at a time.Mix rum, essence,rose water and orange juice.  Fold in
the flour mixture and rum mixture alternately till well mixed.  Bake
in a greased and floured 8″ tin at 180C for 30-35 minutes.

 

Almond Creme Spritz Cookies December 1, 2007

Almond Creme Spritz Cookies

1 cup butter, softened

1 3-ounce package cream cheese, softened

1/2 cup sugar

1/2 teaspoon almond extract

1/4 teaspoon vanilla

2 cups all-purpose flour

Finely chopped almonds

Beat butter and cream cheese in a large mixing bowl

till well combined. Add sugar, almond extract, and

vanilla; beat till combined. Beat in flour. Cover and

chill dough for 30 minutes or till easily worked but

not too stiff.

Pack dough into a cookie press. Force dough through

press onto ungreased cookie sheets. Sprinkle with

almonds. Bake in a 375 F. oven for 8 to 10 minutes

or till edges of cookies are firm but not brown.

Remove cookies and cool on wire racks. Makes about 60.

Make-ahead tip: Cool cookies completely. In an

airtight or freezer container, arrange cookies in a

single layer; cover with a sheet of waxed paper.

Repeat layers, leaving enough air space to close

container easily. Freeze up to 1 month.

Nutrition facts per serving: 59 calories, 4 g total

fat (2 g saturated fat), 10 mg cholesterol, 35 mg

sodium, 5 g carbohydrate, 0 g fiber, 1 g protein.

Daily Values: 3% vitamin A, 0% vitamin C, 0% calcium,

1% iron.

 

Double Decker Fudge November 28, 2007

DOUBLEDECKER FUDGE

2 c. (12 oz. pkg.) Reese peanut butter chips, divided

1/4 c. butter, melted

1/2 c. cocoa

1 tsp. vanilla

4-1/2 c. sugar

12 oz. can evaporated milk

1 jar marshmallow creme

1/4 c. butter

Line 13x9x2 inch pan with foil. Place 1 c. peanut butter chips in

medium bowl, set aside. In second medium bowl, blend 1/4 c. melted

butter, cocoa and vanilla until smooth. Add 1 c. peanut butters

chips. In heavy, large pan, combine sugar, M.M. creme, evaporated

milk and 1/4 c. butter. Cook, stirring constantly, over medium heat

until mixture comes to a rolling boil and stir 5 minutes. Remove from

heat, immediately add half of hot mixture to bowl with peanut butter

chip only. Pour remainder into cocoa mixture, stir to blend. Beat

peanut butter mixture until chips are completely melted, spread

evenly in pan. Beat cocoa mixture until chips are melted and mixture

thickens. Spread evenly over peanut butter layer. Let cool, remove

from pan. Remove foil. Cut into squares. Store in airtight container.

Makes 4 lbs.