Christmas Recipes

Recipes for Christmas – Holiday Recipes

Christmas Recipes – Brown Sugar Spritz Cookies November 27, 2007

Countdown to Christmas 

Brown Sugar Spritz Cookies

1 cup butter

1/2 cup packed brown sugar

1 teaspoon baking powder

1 egg

1/2 teaspoon finely shredded lemon peel

1/2 teaspoon vanilla

2-2/3 cups all-purpose flour

Beat butter in a large mixing bowl with an electric

mixer on medium speed for 30 seconds. Add brown sugar

and baking powder and beat well. Add egg, lemon peel,

and vanilla. Beat till well combined. Beat in as much

flour as you can. Stir in any remaining flour with a

wooden spoon. Do not chill dough.

Pack dough into a cookie press. Force dough through

press onto ungreased cookie sheets. Bake in a 375 F.

oven for 9 to 10 minutes or till edges of cookies are

firm but not brown. Remove cookies and cool on wire

racks. Makes 70 to 80.

Make-ahead tip: Bake and 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: 46 calories, 3 g total

fat (2 g saturated fat), 10 mg cholesterol, 33 mg

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

Daily Values: 2% vitamin A, 0% vitamin C, 0% calcium,

1% iron.

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Easy Maple Creams November 26, 2007

EASY MAPLE CREAMS

CANDIES

1/2 c. butterscotch flavored chips

1/4 c. butter

1 (3 oz.) pkg. cream cheese, softened

1 tsp. maple extract

2-1/2 c. sifted powered sugar

TOPPING

1-1/2 squares (1-1/2 oz.) semi-sweet baking chocolate, broken

1 tsp. shortening

In saucepan melt butterscotch chips, butter, cream cheese and extract

over low heat (3-5 minutes). Remove from heat. With wire whisk, stir

in powdered sugar, 1 c. at a time, until smooth. Refrigerate 30

minutes. Shape mixture into 3/4″ balls. Place on waxed paper-lined

baking sheet. Flatten balls with bottom of glass to 1/4″ thickness.1n

1-quart saucepan melt chocolate and shortening over low heat until

smooth (1-2 minutes). Using fork, drizzle melted chocolate over

candies. Refrigerate until firm (2 hours). Store refrigerated. Makes

48 candies.

 

No fail Fudge November 25, 2007

Ingredients

3 (6-ounce) packages semi-sweet chocolate chips (3 cups)

1 (14-ounce) can Sweetened Condensed Milk (NOT evaporated milk)

Dash salt

1/2 to 1 cup chopped nuts

1 1/2 teaspoons vanilla extract

Instructions

In heavy saucepan, over low heat, melt chips with Sweetened Condensed Milk and salt. Remove from heat; stir in nuts and vanilla. Spread evenly into waxed paper lined 8- or 9-inch square pan.

Chill  2 hours or until firm.

Turn fudge onto cutting board; peel off paper and cut into squares.

Store covered in refrigerator.

 

Holiday Spritz Cookies November 24, 2007

Holiday Spritz Cookies Recipe

Spritz are rich buttery cookies that can be formed

into a variety of shapes using a cookie press. In

minutes, you can have an entire pan of fancy cookies

that are ready to bake.

Spritz

1-1/2 cups butter, softened

1 cup granulated sugar

1 teaspoon baking powder

1 egg

1 teaspoon vanilla

1/4 teaspoon almond extract

3-1/2 cups all-purpose flour

Colored sugar

Beat butter with an electric mixer on medium to high

speed for 30 seconds. Add sugar and baking powder.

Beat until combined, scraping sides of bowl

occasionally. Beat in egg, vanilla, and almond extract

until combined. Beat in as much flour as you can.

Using a wooden spoon, stir in remaining flour.

Filling press

Do not chill the dough. It will be too firm to force

through the cookie press. Before you fill the cookie

press, select the design plate that you would like to

use to shape your cookies. Assemble the cookie press

following the directions that come with the cookie

press. Pack the dough into the cookie press using a

rubber spatula or small metal spoon. Place the top on

the cookie press and adjust the plunger to compress

the dough.

 

Chewy Molasses Ginger Cookies November 23, 2007

Christmas Cookies – Chewy Molasses Ginger Cookies

Nonstick cooking spray

1/3 cup margarine, softened

2/3 cup packed brown sugar

1 teaspoon baking soda

1 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1 egg

1/4 cup dark molasses

1-1/2 cups all-purpose flour

1/2 cup whole wheat flour

1/4 cup granulated sugar

1 teaspoon ground cinnamon

Directions

1. Spray cookie sheet with nonstick spray; set aside.

2. In a large mixing bowl beat the margarine with an electric mixer

on medium to high speed for 30 seconds. Add the brown sugar, baking

soda, ginger, and 1/2 teaspoon cinnamon; beat until combined. Beat in

egg and molasses. Beat in as much of the all-purpose and whole wheat

flour as you can with the mixer. Stir in any remaining flour with a

wooden spoon. Cover and chill in the refrigerator for 1 hour.

3. Shape dough into 1-inch balls. Combine the granulated sugar and 1

teaspoon cinnamon. Roll balls in sugar-cinnamon mixture. Place 2

inches apart on prepared cookie sheet. Bake in a 350 degree F oven

for 10 to 11 minutes or until set and tops are cracked. Remove from

cookie sheet. Cool on a wire rack. Makes about 4 dozen.

 

Christmas Recipes – 4-Cheese Mexican Tortilla Appetizers November 7, 2007

4-Cheese Mexican Tortilla Appetizers

6 (6 inch) fajita-size flour tortillas

1 16 oz.can Refried Beans

1/2 cup Medium Taco Sauce

1/2 cup chopped green bell pepper

1/2 cup chopped red bell pepper

1/2 cup sliced (about 3) green onions

1/4 teaspoon crushed red pepper

2 cups (8 ounces) 4 cheese Mexican blend

Directions

PREHEAT oven to 400 F. Place tortillas on baking sheet(s).

BAKE for 3 to 4 minutes or until crisp.

SPREAD refried beans evenly on tortillas. Spread 1 tablespoon taco

sauce over beans. Top with bell peppers, green onions and crushed red

pepper. Sprinkle with cheese.

BAKE for 7 to 8 minutes or until cheese is melted. Cut into wedges.

 

Christmas Recipes – Chocolate Peanut Butter Chip Cookies October 25, 2007

Chocolate Peanut Butter Chip Cookies

2 sticks butter

1&1/2 cups sugar

2 eggs

2 tsp. vanilla

2 cups all purpose flour

2/3 cup cocoa

3/4 tsp. baking soda

1/2 tsp. salt

12 oz. (or 2 cups) Reese’s Peanut Butter Chips

In large bowl, cream together butter, sugar, eggs (one at a time) and

vanilla until fluffy. Combine dry ingredients (except chips); add to

creamed mixture. Beat well. Fold in chips. Drop dough by

tablespoonfuls onto ungreased baking sheet. Flatten slightly with

fork. Bake at 350 for 8-10 minutes. Cool. Makes 4 dozen 2&1/2-inch

cookies.