Christmas Recipes

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Christmas Recipes

Post  justmecookin on Tue Jun 17, 2008 3:25 pm

White Christmas Cake

1/2 cup water
4 ounces white candy coating or vanilla or white chips
1 cup butter, softened
2 cups sugar
4 eggs, separated
1 tablespoon vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup flaked coconut
1 cup chopped pecans

Frosting
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar
1 tablespoon milk

In a saucepan, bring the water to a boil. Remove from the heat; stir in confectionery coating until melted. Cool for 20 minutes. Line three greased 8-in. square baking dishes with waxed paper and grease the paper; set aside.

Meanwhile, in a mixing bowl, cream butter and sugar. Add egg yolks; mix well. Beat in coating and vanilla. Combine flour, baking powder and baking soda; add to creamed mixture alternately with buttermilk. Mix well. Stir in the coconut and pecans. Beat egg whites until stiff peaks form; fold into the batter.

Pour into prepared dishes. Bake at 350° for 25-30 minutes or until cake tests done. Cool for 10 minutes before removing from dishes to wire rack to cool completely.

For frosting, in a large mixing bowl, beat cream cheese and butter until light. Add confectioners' sugar, milk and vanilla; beat until smooth. Spread frosting between layers and over top and sides of cake. Makes 10-12 servings.

justmecookin

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Christmas Gift Cake

Post  justmecookin on Tue Jun 17, 2008 3:40 pm

Christmas Gift Cake

2 packages (18-1/4 ounces each) chocolate cake mix
1 cup butter, softened
1 cup shortening
8 cups confectioners' sugar
6 to 8 tablespoons milk
2 teaspoons vanilla extract
Red gel food coloring
2 pieces (about 36 inches each) cherry fruit by the foot fruit roll
Assorted candies

Line two 15-in. x 10-in. x 1-in. baking pans with waxed paper. Prepare one cake mix according to package directions; pour into one prepared pan. Repeat with remaining cake mix. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing to wire racks to cool completely. Gently peel waxed paper from cakes. Trim tops to level cake.

In a large mixing bowl, cream butter and shortening. Beat in confectioners' sugar alternately with milk. Beat in vanilla. Remove 2 cups frosting to a bowl; tint red. Referring to diagram below, cut each cake. (Save remaining cake pieces for another use.)

Place one large cake layer on a 16-in. x 12-in. covered board. Frost top with 1/3 cup white frosting; top with second large layer. Frost top and sides white. Top with one medium cake layer; frost top with 1/3 cup white frosting. Top with remaining medium layer; frost top and sides red. Top with small cake layer; spread top with white frosting. Top with remaining small layer; frost top and sides white.

For ribbon, cut one fruit roll into a 19-in. long strip; set aside remaining piece. Starting at the bottom short side of the cake, center fruit roll and drape over each layer, ending at bottom of opposite side. Cut another fruit roll into a 15-in. strip; set aside remaining piece. Repeat draping for the long side.

For the bow, cut a 12-in. and 3-in. strip from a reserved fruit strip. Loop each end of the 12-in. strip toward center; pinch together to seal. With the 3-in. strip, form a circle. Place in center of bow and press to hold. Place on cake. Insert 1-1/4-in. foil balls inside bow loops and a 3/4-in. foil ball inside center loop to hold open. Cut the remaining fruit strip into four 3-1/2-in. strips; cut a "V" in one end of each. Tuck straight ends under base of bow. Decorate cake with candies. Remove foil balls just before serving. Makes 12-14 servings.


Last edited by justmecookin on Thu Sep 04, 2008 1:56 pm; edited 1 time in total

justmecookin

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Baked Ham with Pineapple

Post  justmecookin on Tue Jun 17, 2008 3:56 pm

Baked Ham with Pineapple

1 fully cooked bone-in ham (6 to 8 pounds)
Whole cloves
1/2 cup packed brown sugar
1/4 cup pineapple juice
1 can (8 ounces) sliced pineapple, drained
5 maraschino cherries

Place ham in roasting pan. Score the surface with shallow diagonal cuts, making diamond shapes; insert cloves into diamonds. Cover and bake at 325° for 1-1/2 hours. Combine brown sugar and pineapple juice; pour over ham. Arrange pineapple and cherries on ham. Bake, uncovered, 30-45 minutes longer or until a meat thermometer reads 140° and the ham is heated through. Makes 16-20 servings.


Last edited by justmecookin on Thu Sep 04, 2008 1:56 pm; edited 1 time in total

justmecookin

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Herb-Roasted Turkey

Post  justmecookin on Tue Jun 17, 2008 4:01 pm

Herb-Roasted Turkey

1 turkey (14 pounds)
1 tablespoon salt
1 teaspoon pepper
18 sprigs fresh thyme, divided
4 medium onions, sliced
4 celery ribs, sliced
2 medium carrots, sliced
3 bay leaves
1 tablespoon peppercorns
1/2 cup butter, melted
1 teaspoon minced fresh sage or 1/2 teaspoon rubbed sage
1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon minced chives

Rub the surface of the turkey and sprinkle cavity with salt and pepper. Place 12 sprigs of thyme in cavity. In a large heavy roasting pan, place onions, celery, carrots, bay leaves, peppercorns and remaining thyme sprigs. Place the turkey, breast side up, over vegetables. Drizzle butter over turkey and sprinkle with minced herbs.

Cover loosely with foil. Bake at 325° for 2-1/2 hours. Remove foil; bake 1-1/2 to 2 hours longer or until a meat thermometer reads 180°, basting every 20 minutes.

Cover and let stand for 20 minutes before carving. Discard bay leaves and peppercorns; thicken pan drippings for gravy if desired. Makes 12-14 servings.


Last edited by justmecookin on Thu Sep 04, 2008 1:57 pm; edited 1 time in total

justmecookin

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Christmas Day Chicken

Post  justmecookin on Tue Jun 17, 2008 9:11 pm

Christmas Day Chicken

16 boneless skinless chicken breast halves (4 ounces each)
2 cups (16 ounces) sour cream
1/4 cup lemon juice
4 teaspoons Worcestershire sauce
2 teaspoons celery salt
2 teaspoons pepper
2 teaspoons paprika
1 teaspoon seasoned salt
1 teaspoon garlic salt
1-1/2 to 2 cups crushed butter-flavored crackers
1/2 cup canola oil
1/2 cup butter, melted

Place the chicken in two large resealable plastic bags. In a bowl, combine the sour cream, lemon juice, Worcestershire sauce and seasonings. Pour over chicken; seal bags and toss to coat. Refrigerate overnight.

Drain and discard marinade. Coat chicken with cracker crumbs; place in two greased 13-in. x 9-in. x 2-in. baking dishes. Combine oil and butter; drizzle over chicken. Bake, uncovered, at 350° for 50-60 minutes or until juices run clear. Makes 16 servings.


Last edited by justmecookin on Thu Sep 04, 2008 1:57 pm; edited 1 time in total

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Registration date: 2008-04-23
Location: Germany/USA

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