Christmas Recipes

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Re: Christmas Recipes

Post  justmecookin on Sun Jul 06, 2008 1:28 pm

Twinkling Star Cake

3/4 cup butter, softened
1 (3-ounce) package cream cheese, softened
1 1/2 cups sugar
3 large eggs
2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup coconut milk (not cream of coconut)
1 (6-ounce) package frozen coconut, thawed
1/2 teaspoon coconut extract
Nutty Cranberry Filling
White Chocolate Frosting
White sparkling sugar
Edible white glitter
Edible gold luster dust
White Chocolate Stars
Crushed rock candy (optional)

Beat butter and cream cheese at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.

Combine flour, baking powder, and salt; add to butter mixture alternately with coconut mlk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in coconut and coconut extract. Pour batter into 2 greased and floured 8- x 1 3/4-inch round cakepans.

Bake at 350º for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and wrap in plastic wrap. Freeze 2 hours. (Freezing makes layers easier to cut.)

Cut domed top off each cake layer, using a serrated knife.

Cut each cake layer evenly into eight wedges. Arrange 5 wedges, point side out, in a star shape on a cake plate. Place about 1 1/2 cups Nutty Cranberry Filling inside center opening of cake wedges to maintain star shape, pressing them into filling.

Repeat procedure to form a second layer to wedges and filling.

Top each section with another cake wedge to form a third layer. (One cake wedge will remain; enjoy while completing cake.) Fill center with about 1 1/2 cups filling. Filling should be level with cake wedges. Adjust wedges to maintain star shape, pressing them into filling.

Spread a thin layer of White Chocolate Frosting over top and sides of cake, smoothing with a wet metal spatula. Chill 30 minutes. Set aside 1/2 cup frosting. Spread remaining frosting evenly over top and sides of cake, smoothing with a wet metal spatula. Sprnkle frosting evenly with white sparkling sugar and edible white glitter.

Spoon reserved 1/2 cup frosting in a small heavy-duty zip-top plastic bag; seal. Snip a tiny hole in 1 corner of bag, and outline top edge of cake.

Brush gold luster dust onto piped edge, using a paintbrush. Garnish with White Chocolate Stars and, if desired, rock candy. Store cake in refrigerator; let stand at room temperature 30 minutes before serving. To serve, cut each point in half vertically. Makes 1 (3-layer) cake

Nutty Cranberry Filling

1 (12-ounce) package white chocolate morsels
1 cup butter, softened
1 (14-ounce) package flaked coconut
2/3 cup coconut milk (not cream of coconut)
1 (3.5-ounce) jar macadamia nuts, chopped
2 (6-ounce) packages sweetened dried cranberries, chopped

Microwave morsels in a glass bowl at high 1 minute, stirring once; cool. Beat butter at medium speed with an electric mixer until fluffy; add melted white chocolate, beating until blended. Stir together coconut and coconut milk; add nuts and cranberries. Stir in chocolate mixture until blended. Makes 5 cups

White Chocolate Frosting

1 1/2 cups whipping cream
2 (12-ounce) packages white chocolate morsels
4 (2-ounce) vanilla candy coating squares, chopped

Cook cream in a saucepan over medium heat 3 to 4 minutes. (Do not boil.) Remove from heat; stir in morsels and candy coating until melted. Cool 1 1/2 hours. (Mixture should reach room temperature.)

Beat at medium speed with an electric mixer 4 to 5 minutes or until spreading consistency. (Do not overbeat.) Makes 4 1/2 cups

White Chocolate Stars

8 (2-ounce) vanilla candy coating squares
Clear vanilla extract
Edible gold luster dust or pearl luster dust
White sparkling sugar
Edible white glitter

Microwave candy coating in a glass bowl at HIGH 1 1/2 minutes or until melted, stirring twice. Pour candy into a wax paper-lined 8-inch square pan, spreading evenly. Cool at room temperature until firm to the touch (25 to 30 minutes).

Cut into star shapes with lightly greased graduated star-shaped cutters. (Gently press each point of star, working around the star until it can be removed from the cutter.) Brush tops of stars with clear vanilla extract. Using a small, dry paintbrush, brush luster dust over stars. Sprinkle stars with sparkling sugar and glitter. Makes 1 (5-inch), 1 (3 1/2-inch), 5 (2-inch), and 15 (1-inch) stars

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Re: Christmas Recipes

Post  justmecookin on Sun Jul 06, 2008 1:34 pm

Holiday Lane Cake

1 (18.25-ounce) package white cake mix
3 large eggs
1 1/4 cups buttermilk
1/4 cup vegetable oil
1 (7.2-ounce) package fluffy white frosting mix
1/2 cup boiling water
Assorted red candies
Candy Bow
Fruit-shaped candies (optional)
White sugar crystals
Nutty Fruit Filling
Holly Leaves

Beat first 4 ingredients at medium speed with an electric mixer 2 minutes. Pour into 3 greased and floured 8-inch round or square cakepans.

Bake at 350° for 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.

Spread Nutty Fruit Filling between layers. Set aside. Beat frosting mix and 1/2 cup boiling water at low speed 30 seconds. Scrape down sides of bowl; beat at high speed 5 to 7 minutes or until stiff peaks form.

Spread frosting on top and sides of cake. Arrange Holly Leaves around top of cake to resemble a wreath. Arrange candies for berries and place Candy Bow on wreath. Place fruit candies between leaves, if desired. Sprinkle cake with sugar crystals. Makes 1 (3-layer) cake

Nutty Fruit Filling

1/2 cup butter or margarine
8 egg yolks
1 cup sugar
1 cup chopped pecans, toasted
1 cup chopped sweetened dried cranberries or dried cherries
1 cup flaked coconut
1/2 cup diced red or green candied cherries
1/3 cup orange juice

Melt butter in a heavy saucepan over low heat. Whisk in egg yolks and sugar; cook, whisking constantly, 11 minutes or until mixture thickens. Stir in remaining ingredients. Cool. Makes 3 1/2 cups

Holly Leaves

1 (14-ounce) package green candy melts
1/3 cup light corn syrup

Microwave candy melts in a glass bowl at medium (50% power), stirring once, 1 minute or until melted. Stir in corn syrup. Place in a zip-top plastic bag; seal and let stand 8 hours.

Knead 2 to 3 minutes or until soft (about 12 times). Turn out onto a surface dusted with powdered sugar. Roll to 1/16-inch thickness. Cut with 1- and 2-inch holly leaf-shaped cutters. Score leaves with a knife. Place on wax paper and over sides of an inverted cakepan for a curved shape. Let stand 3 to 4 hours. Store in an airtight container up to 3 days, if desired. Makes 8 dozen

Candy Bow

1 (14-ounce) package red candy melts
1/3 cup light corn syrup

Microwave candy melts in a glass bowl at MEDIUM (50% power), stirring once, 1 minute or until melted. Stir in corn syrup. Place in a zip-top plastic bag; seal and let stand 8 hours.

Knead 2 to 3 minutes or until soft (about 12 times). Turn out onto a surface dusted with powdered sugar. Roll to 1/16-inch thickness.

Cut into 6 (12- x 1/2-inch) strips and 1 (1/2-inch) square using a fluted pastry cutter. Place ends of 2 strips together to form loops. Shape each loop into a heart. Place tops of hearts together to form half of bow. Place ends of 2 strips together to form 2 more loops, and place each on top of bow half.

Wrap 1/2-inch square around center of bow. Place bow on side of an inverted cake-pan. Place ends of remaining 2 strips under center of bow. Shape strips into streamers; place them on sides of cakepan. Let dry at least 30 minutes. Store in an airtight container up to 3 days. Makes 1 bow

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Re: Christmas Recipes

Post  justmecookin on Sun Jul 06, 2008 7:17 pm

Bûche de Noël

4 large eggs, separated
2/3 cup sugar, divided
2 tablespoons water
1 teaspoon vanilla extract
1/2 cup ground almonds
1/2 cup sifted cake flour
3 tablespoons cocoa
1/2 teaspoon cream of tartar
Dash of salt
2 to 3 tablespoons powdered sugar
Rich Chocolate Buttercream
1/2 cup chopped pistachios
Meringue Mushrooms (optional)

Grease bottom and sides of a 15- x 10-inch jellyroll pan; line with wax paper, and grease and flour wax paper. Set aside.

Beat egg yolks in a large mixing bowl at high speed with an electric mixer 5 minutes or until thick and pale. Gradually add 1/3 cup sugar, beating well. Add water and vanilla. Fold in ground almonds. Gradually fold in cake flour and cocoa.

Beat egg whites at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add remaining 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold into egg yolk mixture.

Spread batter evenly into prepared pan. Bake at 375° for 10 minutes or until top springs back when touched.

Sift powdered sugar in a 15- x 10-inch rectangle on a cloth towel. When cake is done, immediately loosen from sides of pan, and turn out onto sugared towel. Peel off wax paper. Starting at narrow end, roll up cake and towel together; cool completely on a wire rack, seam side down.

Unroll cake, and remove towel. Spread cake with half of Rich Chocolate Buttercream; carefully reroll. Cover and chill. Cut a 1-inch-thick diagonal slice from 1 end of cake roll.

Place cake roll on a serving plate, seam side down; position cut piece against side of cake roll to resemble a knot. Spread remaining Rich Chocolate Buttercream over cake.

Score frosting with the tines of a fork or a cake comb to resemble tree bark. Garnish with pistachios and, if desired, Meringue Mushrooms. Store cake (but not mushrooms) in refrigerator. Makes 10 servings

Rich Chocolate Buttercream

2 (1-ounce) squares unsweetened chocolate
2 (1-ounce) squares semisweet chocolate
1 cup butter or margarine, softened
4 cups sifted powdered sugar
1/4 cup cocoa
1/4 cup milk
2 teaspoons vanilla extract

Place chocolate in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts, stirring often. Remove from heat.

Beat butter at medium speed with an electric mixer until creamy. Add chocolate, powdered sugar, and remaining ingredients; beat until spreading consistency. Makes 3 3/4 cups

Meringue Mushrooms

3 egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup superfine sugar
1/2 cup (3 ounces) semisweet chocolate morsels, melted
2 teaspoons cocoa

Combine first 5 ingredients; beat at high speed with an electric mixer until foamy. Add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes).

Spoon mixture into a decorating bag fitted with a large round tip. Pipe 32 (1 1/4-inch-wide) mounds to resemble mushroom caps and 32 (1-inch-tall) columns to resemble stems onto a parchment paper-lined baking sheet.

Bake at 200° for 1 1/2 hours; turn oven off. Let meringues stand in closed oven 2 hours.

Spread a thin layer of melted chocolate on flat side of caps. Trim rounded end of stems to make them flat; press stems against chocolate to attach them to caps. Sprinkle meringues lightly with cocoa. Makes 32 mushrooms

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Re: Christmas Recipes

Post  Bakerman on Sun Jul 06, 2008 7:59 pm

Ambrosia Cheesecake

1 1/2 cups almond shortbread cookie crumbs (about 12 cookies)
3 tablespoons sugar
3 tablespoons butter or margarine, melted
4 (8-ounce) packages cream cheese, softened
3 large eggs
1 cup sugar
1 (14-ounce) package sweetened flaked coconut
2 teaspoons vanilla extract
2 cups Fresh Orange Curd
1 cup sweetened flaked coconut, lightly toasted (optional)
Decorated Pastry Strips (optional)

Stir together first 3 ingredients; press mixture into bottom of a 10-inch springform pan. Bake at 350° for 8 minutes. Cool. Beat cream cheese, eggs, and 1 cup sugar at medium speed with an electric mixer until fluffy. Stir in 14-ounce package coconut and vanilla. Pour into prepared crust. Bake at 350° for 1 hour. Cool completely on a wire rack.

Cover and chill 8 hours. Release sides of springform pan, and place cheesecake on serving platter or cake stand. Spread Fresh Orange Curd evenly over top of cheesecake. Sprinkle 1 cup toasted coconut around outer edge of top, if desired. Arrange Decorated Pastry Strips on sides of cheesecake, if desired. Garnish top of cake, if desired. Makes 12 servings

Fresh Orange Curd

1 cup sugar
1/4 cup cornstarch
2 cups fresh orange juice (about 4 pounds navel oranges)
3 large eggs, lightly beaten
1/4 cup butter
1 tablespoon grated orange rind

Combine sugar and cornstarch in a 3-quart saucepan; gradually whisk in fresh orange juice. Whisk in lightly beaten eggs. Bring to a boil (5 to 6 minutes) over medium heat, whisking constantly.

Cook, whisking constantly, 1 to 2 minutes or until mixture reaches a pudding-like thickness. Remove from heat, and whisk in butter and grated orange rind. Cover, placing plastic wrap directly on curd, and chill 8 hours. Makes about 3 cups

Decorated Pastry Strips

Poster board or sturdy cardboard at least 12 x 2 3/4 inches
1/2 (15-ounce) package refrigerated piecrusts
1/3 cup powdered sugar
12 ounces vanilla bark coating, divided

Cut 1 (12- x 2-inch) strip and 1 (12- x 3/4-inch) strip from poster board, using a ruler as a guide.

Unfold piecrust on a lightly floured surface; gently roll to press out fold lines. Lay the 12- x 2-inch cardboard template horizontally across piecrust; cut piecrust into 5 (2-inch) strips. The bottom cut of each strip will be the top cut of new strip; do not separate strips. Lay the 12- x 3/4-inch template vertically across piecrust; cut piecrust into 3/4-inch strips. Separate into individual pieces. (There will be about 40 [2- x 3/4-inch] pieces.) Arrange pastry pieces on an ungreased baking sheet 1/4 inch apart.

Bake at 425° for 4 to 5 minutes or until golden brown. Remove from oven. Remove half of pastry pieces on baking sheet to wire rack to cool; sprinkle remaining warm pieces evenly with powdered sugar. Let all pastry pieces cool completely.

Microwave half of vanilla coating in a glass bowl at medium (50% power) 1 minute or until melted, stirring once; spoon into a small zip-top plastic bag, and seal. Snip a small hole in 1 corner of bag; pipe lace design (continuous string of melted coating without touching) on top side of each unsugared pastry piece. Let stand until coating is firm.

Repeat melting procedure with remaining vanilla candy coating. Pipe a small amount of melted coating on the back of all pastry pieces; carefully press onto sides of cheesecake, alternating the patterned strips with the powdered sugar strips. (Tip: Press each pastry piece onto cheesecake as it is piped; do not allow candy coating to harden before pressing onto cheesecake.) Makes about 4 dozen

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Re: Christmas Recipes

Post  Bakerman on Sun Jul 06, 2008 8:11 pm

Festive Pina Colada Cheesecake

6 tablespoons unsalted butter, melted
1 3/4 cups graham cracker crumbs
3/4 cup chopped pecans, toasted
1 tablespoon sugar
3 (8-ounce) packages cream cheese, softened
1/2 cup sugar
5 large eggs
1 (8-ounce) can crushed pineapple, drained
1 cup cream of coconut
1 cup sour cream
1/3 cup light rum
4 teaspoons coconut extract
Glaze
Garnishes: whipped cream and toasted coconut

Stir together first 4 ingredients, and press into bottom and 1 1/2 inches up sides of a lightly greased 10-inch springform pan.

Beat cream cheese and 1/2 cup sugar at medium speed with an electric mixer 3 minutes or until fluffy. Add eggs, 1 at a time, beating well after each addition. Add pineapple and next 4 ingredients, beating until blended. Pour mixture into crust.

Bake at 325° for 1 hour and 15 minutes or until center is almost set. Cool on a wire rack. Spread Glaze over top of cheesecake. Cover and chill at least 8 hours. Garnish, if desired. Makes 1 (10-inch) cake

Glaze

1 tablespoon cornstarch
1 tablespoon water
1 (8-ounce) can crushed pineapple
1/4 cup sugar
2 tablespoons lemon juice

Stir together cornstarch and 1 tablespoon water until smooth. Combine cornstarch mixture, crushed pineapple, 1/4 cup sugar, and lemon juice in a saucepan over medium heat; cook, stirring constantly, 5 minutes or until mixture is thickened and bubbly. Remove from heat; let cool completely. Makes 1 cup

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Re: Christmas Recipes

Post  Bakerman on Sun Jul 06, 2008 8:14 pm

Praline-Pumpkin Torte

3/4 cup brown sugar
1/3 cup butter or margarine
3 tablespoons whipping cream
3/4 cup chopped pecans
4 large eggs
1 2/3 cups sugar
1 cup vegetable oil
1 (15-ounce) can pumpkin
1/4 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon salt
Whipped Cream Topping
Chopped pecans

Cook first 3 ingredients in a saucepan over low heat, stirring until sugar dissolves. Pour into 2 greased 9-inch round cakepans; sprinkle evenly with 3/4 cup pecans. Cool.

Beat eggs, sugar, and oil at medium speed with an electric mixer. Add pumpkin and vanilla; beat well. Combine flour and next 4 ingredients; add to pumpkin mixture, beating until blended. Spoon batter evenly into prepared cakepans.

Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool cake layers in pans on wire racks 5 minutes; remove from pans, and cool on wire racks.

Place 1 cake layer on a serving plate, praline side up; spread evenly with Whipped Cream Topping. Top with remaining layer, praline side up, and spread remaining Whipped Cream Topping over top of cake. Sprinkle cake with chopped pecans. Store in refrigerator. Makes 1 (9-inch) layer cake

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Re: Christmas Recipes

Post  Bakerman on Sun Jul 06, 2008 8:35 pm

Double Chocolate Bombe

1/2 cup pecan pieces, toasted
1/4 cup butter, softened
1/4 cup shortening
1 cup sugar
1 1/2 teaspoons vanilla extract
3 large eggs, separated
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 cup buttermilk
Chocolate Mousse
White Chocolate Mousse
Chocolate Ganache
Garnish: chocolate curls

Process pecans in a food processor until ground; set aside. Beat butter and shortening at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add vanilla, beating until blended. Add egg yolks, 1 at a time, beating until blended after each addition.

Combine flour, soda, and pecans; add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Beat egg whites until stiff peaks form; fold into batter. Pour into a well-greased and floured 15- x 10-inch jellyroll pan.

Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and cool on wire rack. Line a 3-quart mixing bowl (8 1/2 inches across) with plastic wrap.

Cut cake lengthwise into 2-inch strips; line prepared bowl with cake strips, reserving remainder. Spread Chocolate Mousse over cake in bowl; cover and chill 1 hour.

Pour White Chocolate Mousse into bowl over chocolate layer; cover and chill 1 hour. Cover with remaining strips. Cover and chill at least 8 hours. Invert bombe onto a cake plate, and spread with ganache. Garnish, if desired. Makes 8 to 10 servings

Chocolate Mousse

1 cup whipping cream, divided
1 (8-ounce) package semisweet chocolate squares
1/4 cup light corn syrup
1/4 cup butter
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

Cook 1/4 cup cream, chocolate, corn syrup, and butter in a heavy saucepan over low heat, stirring until chocolate melts. Cool.

Beat remaining 3/4 cup whipping cream, powdered sugar, and vanilla at high speed with an electric mixer until stiff peaks form; fold into chocolate mixture. Cover and chill at least 30 minutes. Makes 2 1/2 cups

White Chocolate Mousse

1/2 cup whipping cream, divided
3 (1-ounce) white chocolate baking squares
2 tablespoons light corn syrup
2 tablespoons butter
1 tablespoon powdered sugar
1/4 teaspoon vanilla extract

Cook 2 tablespoons cream, white chocolate, corn syrup, and butter in a heavy saucepan over low heat, stirring until smooth. Cool.

Beat remaining whipping cream, powdered sugar, and vanilla at high speed with an electric mixer until stiff peaks form; fold into white chocolate mixture. Makes 1 1/4 cups

Chocolate Ganache

1 (8-ounce) package semisweet chocolate squares
1/4 cup whipping cream

Cook chocolate and cream in a heavy saucepan over low heat, stirring until melted. Makes 3/4 cup

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Re: Christmas Recipes

Post  Bakerman on Sun Jul 06, 2008 8:39 pm

Chocolate-Vanilla Holiday Torte

2 (8-ounce) packages semisweet chocolate squares, chopped
1 cup butter or margarine, cut into pieces
3 cups sugar, divided
11 large eggs, divided
3 (8-ounce) packages cream cheese, softened
3 tablespoons all-purpose flour
1 (8-ounce) container sour cream
4 (1-ounce) white chocolate squares, grated
1 tablespoon vanilla extract
White Chocolate Ganache
Burgundy food paste color
White Chocolate Ribbons and Bow
Garnish: silver ornaments

Line 2 (9-inch) square cakepans with aluminum foil; grease foil. Cook semisweet chocolate and butter in a small saucepan over low heat, stirring until blended. Cool. Beat 2 cups sugar and 8 eggs at medium speed with an electric mixer 3 minutes or until foamy. Gradually add chocolate mixture, beating at low speed until blended. Pour into 1 prepared pan.

Bake at 325° for 1 hour or until set. Cool on a wire rack. Cover and chill 8 hours. Remove from pan, discarding foil. Trim edges, if necessary.

Beat cream cheese at medium speed with an electric mixer until creamy. Add remaining 1 cup sugar and flour, beating well. Add remaining 3 eggs, 1 at a time, beating just until blended after each addition. Stir in sour cream, white chocolate, and vanilla. Pour into remaining prepared pan.

Bake at 325° for 1 hour. Turn oven off. Leave cake layer in oven, with oven door partially opened, 30 minutes. Remove cake from oven; cool in pan on a wire rack. Cover cake, and chill 8 hours. Remove from pan, discarding foil. Reserve 1 cup White Chocolate Ganache. Place chocolate layer, bottom side up, on a serving plate. Spread with 1/2 cup White Chocolate Ganache, and top with white chocolate layer, bottom side up. Spread top and sides of cake with remaining ganache.

Stir desired amount of food paste into reserved 1 cup ganache. Insert metal tip No. 2 into a large decorating bag; fill with ganache. Pipe lace design (continuous string of frosting without touching) on top and sides of cake.

Arrange 2 (17- x 2 1/2-inch) White Chocolate Ribbons on cake. Form bow with 1 (13- x 2 1/2-inch) strip; arrange 2 (4- x 2 1/2-inch) strips and 2 (3- x 2 1/2-inch) strips for bow ends. Place 1 (2 1/2- x 1-inch) strip in center of bow for knot.

Store cake in refrigerator. Remove from refrigerator, and let stand at room temperature 1 hour before serving. Garnish, if desired. Makes 1 (2-layer) torte

White Chocolate Ganache

2 (12-ounce) packages white chocolate morsels
1 cup whipping cream

Cook chocolate morsels and cream in a heavy saucepan over low heat, stirring often, until chocolate melts. Chill 45 minutes or until thickened. Beat at medium speed with an electric mixer until spreading consistency. Makes 5 cups

White Chocolate Ribbons and Bow

6 ounces vanilla candy coating
3 1/2 tablespoons light corn syrup
Burgundy food paste color

Melt coating in a small saucepan over low heat. Remove from heat; stir in corn syrup and desired amount of food paste. Cover; chill 1 hour.

Knead mixture until the consistency of dough. (Kneading with warm hands keeps mixture soft; letting it stand on a cool surface hardens it.)

Roll candy coating mixture out onto a cool surface to 1/8-inch thickness. Using a fluted pastry wheel, cut into 2 (17- x 2 1/2-inch) ribbons. Cut remaining mixture into 1 (13- x 2 1/2-inch) strip, 2 (4- x 2 1/2-inch) strips, 2 (3- x 2 1/2-inch) strips, and 1 (2 1/2- x 1-inch) strip. Makes enough for 2 ribbons and bow

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Re: Christmas Recipes

Post  peachcobbler on Mon Jul 07, 2008 1:37 pm

Cranberry Chutney

1 cup chopped Granny Smith apple
1 cup raisins
1 cup chopped onion
1 cup sugar
1 cup white vinegar
3/4 cup chopped celery
3/4 cup water
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/4 teaspoon ground cloves
1 (12-ounce) bag fresh or frozen cranberries

Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes or until slightly thick, stirring occasionally. Serve with turkey, chicken, roast pork, or ham.

Note: Refrigerate remaining chutney. Makes 4 cups (serving size: 1/4 cup)

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Re: Christmas Recipes

Post  peachcobbler on Mon Jul 07, 2008 1:40 pm

Cranberry-Apple Cobbler with Cinnamon Biscuits

4 cups fresh or frozen cranberries
1 1/4 cups sugar, divided
1/3 cup maple syrup
5 Rome apples, peeled and sliced
3 tablespoons all-purpose flour
3 teaspoons ground cinnamon, divided
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or margarine
3/4 cup buttermilk
1/2 cup sliced blanched almonds
1 tablespoon sugar

Cook cranberries, 1 cup sugar, and maple syrup in a nonaluminum saucepan over medium heat, stirring occasionally, 8 minutes or until cranberries pop. Toss together apple and 3 tablespoons flour; add to cranberry mixture. Stir in 1 teaspoon cinnamon; cool and set aside.

Combine 2 cups flour, remaining 1/4 cup sugar, baking powder, soda, and salt. Cut butter into flour mixture with a pastry blender until crumbly; add buttermilk, stirring until dry ingredients are moistened.

Turn dough out onto a lightly floured surface sprinkled with 1 teaspoon cinnamon; knead 3 or 4 times. Pat dough to 3/4-inch thickness; cut with a 2 1/2-inch round cutter.

Pour cranberry mixture into a 13- x 9-inch baking dish. Top with cinnamon biscuits. Stir together remaining 1 teaspoon cinnamon, sliced almonds, and 1 tablespoon sugar; sprinkle over cobbler. Bake at 400° for 30 minutes. Makes 6 to 8 servings

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Re: Christmas Recipes

Post  peachcobbler on Mon Jul 07, 2008 2:06 pm

Maple-Glazed Turkey

1/2 cup maple syrup
1/4 cup orange juice
1 12- to 15-pound turkey, rinsed and dried well
3 tablespoons olive oil
1 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
3 tablespoons chopped fresh thyme
3 tablespoons chopped fresh sage
4 tablespoons butter, softened
1/2 cup dry vermouth
1/2 cup chicken broth
Chestnut Fig Stuffing
Cider-Roasted Vegetables

Heat oven to 450º F. In a small bowl, combine the maple syrup and orange juice to make a glaze; set aside.
Place the turkey in a large metal roasting pan, breast-side down. Rub the turkey with half the oil and sprinkle with half the salt and pepper. Turn the turkey over and carefully separate the skin from the breast.

Combine the thyme, sage, and butter and spread it under the skin. Tie the legs together with cooking twine. Rub the surface of the turkey with the remaining oil and sprinkle with the remaining salt and pepper. (The recipe can be prepared to this point up to 1 day ahead; cover and keep refrigerated.)

Place the turkey and the Chestnut-Fig Stuffing in the oven. After 30 minutes, pour the orange-maple glaze over the turkey and cover loosely with aluminum foil. Continue roasting, basting with the pan drippings every 30 minutes. Roast the turkey for 1 1/2 to 2 hours or until a thermometer inserted into the thigh registers 165º F. Remove the stuffing after 1 hour and set aside. Put the Cider-Roasted Vegetables in the oven.

Remove the turkey from the roasting pan and let rest, covered, for 15 minutes. Pour off the excess fat from the pan, add the vermouth, and cook over medium heat on the stovetop until the liquid is reduced by half, about 2 minutes. Add the chicken broth and simmer until thickened, 4 to 5 minutes. Carve the turkey, serve, and pass the pan gravy. Makes 8 servings

Chestnut-Fig Stuffing

5 cups day-old multigrain or whole-wheat bread, cut into 1/2 - inch cubes
5 cups day-old white bread, cut into 1/2-inch cubes
2 7.4-ounce jars dried chestnuts (2 cups), chopped
1 cup dried figs, chopped
2 tablespoons olive oil
1 medium onion, finely chopped (1 cup)
2 stalks celery, finely chopped (1 1/2 cups)
1 cup chicken stock or broth
1 teaspoon fresh thyme leaves
2 eggs, lightly beaten
1 teaspoon kosher salt
1/8 teaspoon freshly ground pepper

In a large bowl, combine the bread, chestnuts, and figs; cover and set aside. In a large skillet, heat the oil, onion, and celery over medium-high heat and cook 5 minutes, stirring occasionally. Add the chicken stock and thyme, heat to a boil, and remove from heat. (The recipe can be made to this point up to 1 day ahead. Cover and refrigerate the stock and bread separately.)

Add the stock to the bread mixture, along with the eggs, salt, and pepper. Toss to combine. Place in a baking dish and cover with aluminum foil. Bake with the turkey during the first hour of cooking. Let rest at room temperature while the turkey continues to roast. If desired, warm in the oven for 10 minutes before serving. Makes 8 servings

Cider-Roasted Vegetables

1 1/2 pounds beets (1 bunch), peeled and cut into wedges
1 1/2 pounds parsnips, peeled and cut into 2-inch chunks
1 1/2 pounds baby carrots, peeled (or 1 1/2 pounds carrots cut into 2-inch chunks)
4 tablespoons brown sugar
4 tablespoons olive oil
2 tablespoons apple cider vinegar
1 pound shiitake or cremini mushrooms, cleaned and stemmed

Heat oven to 450º F. Place the vegetables in two small roasting pans. In a medium bowl, whisk together the brown sugar, oil, and vinegar. Pour over the vegetables and toss to coat well. Cook until tender, about 1 hour, stirring halfway. Add the mushrooms during the last 10 minutes, toss to coat well, and finish roasting. Season to taste with salt and freshly ground pepper. Makes 8 servings

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Re: Christmas Recipes

Post  peachcobbler on Mon Jul 07, 2008 2:19 pm

Southern Corn Bread Dressing

Speckled Corn Bread
1 (12-ounce) can refrigerated buttermilk biscuits
2 tablespoons rubbed sage
1 teaspoon poultry seasoning
1/4 to 1/2 teaspoon pepper
1 teaspoon margarine
Cooking spray
1 cup chopped celery
1 cup chopped onion
4 (10 1/2-ounce) cans chicken broth
2 large egg whites, lightly beaten

Crumble Speckled Corn Bread; set aside. Bake biscuits according to package directions; let cool. Tear 8 of the biscuits into small pieces; reserve remaining 2 for another use. Combine crumbled corn bread, torn biscuits, sage, poultry seasoning, and pepper in a large bowl; set aside.
Preheat oven to 350°.

Melt margarine over medium-high heat in a medium nonstick skillet coated with cooking spray. Sauté celery and onion 8 minutes or until tender. Let cool slightly. Add vegetable mixture to dressing mixture, and gently stir in broth and egg whites. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Bake at 350° for 55 minutes. Makes 10 servings

Speckled Corn Bread

1 teaspoon margarine
Cooking spray
1 cup frozen whole-kernel corn, thawed
1 cup chopped red bell pepper
1 1/3 cups self-rising yellow cornmeal mix
2/3 cup self-rising flour
1 teaspoon sugar
1/8 teaspoon ground red pepper
1 1/4 cups skim milk
2 large egg whites, lightly beaten

Preheat oven to 400°. Melt margarine over medium-high heat in a nonstick skillet coated with cooking spray. Saute corn and bell pepper 8 minutes or until corn is lightly browned and pepper is tender; stir frequently. Let cool.

Combine vegetable mixture, cornmeal mix, flour, sugar, and ground red pepper in a large bowl; add milk and egg whites, stirring until moist. Pour batter into a 9-inch round cake pan coated with cooking spray. Bake at 400° for 30 minutes or until a wooden pick inserted in center comes out clean. Remove from pan; let cool completely on a wire rack. Makes 12 servings (serving size: 1 wedge)

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Re: Christmas Recipes

Post  peachcobbler on Mon Jul 07, 2008 2:32 pm

Wild Rice Stuffing

Cooking spray
1 1/2 cups chopped celery
1 cup chopped onion
1 cup uncooked wild rice
2 garlic cloves, minced
4 cups fat-free, less-sodium chicken broth
1 1/2 tablespoons chopped fresh sage
1 cup uncooked long-grain brown rice
1/2 cup dried sweet cherries
1/2 cup chopped dried apricots
1/2 cup chopped pecans, toasted
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add celery, onion, wild rice, and garlic to pan; sauté 3 minutes. Stir in broth and sage; bring to a boil. Cover, reduce heat, and simmer 25 minutes.

Stir in brown rice, and bring to a boil. Cover, reduce heat, and cook for 30 minutes or until liquid is absorbed. Remove from heat; let stand, covered, 10 minutes. Stir in cherries and remaining ingredients. Makes 12 servings (serving size: 1/2 cup)

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Re: Christmas Recipes

Post  peachcobbler on Mon Jul 07, 2008 2:32 pm

Chestnut-Fig Stuffing

5 cups day-old multigrain or whole-wheat bread, cut into 1/2 - inch cubes
5 cups day-old white bread, cut into 1/2-inch cubes
2 7.4-ounce jars dried chestnuts (2 cups), chopped
1 cup dried figs, chopped
2 tablespoons olive oil
1 medium onion, finely chopped (1 cup)
2 stalks celery, finely chopped (1 1/2 cups)
1 cup chicken stock or broth
1 teaspoon fresh thyme leaves
2 eggs, lightly beaten
1 teaspoon kosher salt
1/8 teaspoon freshly ground pepper

In a large bowl, combine the bread, chestnuts, and figs; cover and set aside. In a large skillet, heat the oil, onion, and celery over medium-high heat and cook 5 minutes, stirring occasionally. Add the chicken stock and thyme, heat to a boil, and remove from heat. (The recipe can be made to this point up to 1 day ahead. Cover and refrigerate the stock and bread separately.)

Add the stock to the bread mixture, along with the eggs, salt, and pepper. Toss to combine. Place in a baking dish and cover with aluminum foil. Bake with the turkey during the first hour of cooking. Let rest at room temperature while the turkey continues to roast. If desired, warm in the oven for 10 minutes before serving. Makes 8 servings

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Re: Christmas Recipes

Post  peachcobbler on Mon Jul 07, 2008 2:36 pm

Butternut Squash Risotto

2 cups water, divided
2 (14 1/4-ounce) cans low-salt beef broth
2 teaspoons olive oil
1/2 cup finely chopped yellow onion
3 cups (3/4-inch) cubed peeled butternut squash (about 1 pound)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups Arborio rice or other short-grain rice
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
3 tablespoons unsalted butter
2 tablespoons finely chopped fresh parsley

Bring 1 1/2 cups water and broth to a simmer in a large saucepan (do not boil). Keep warm over low heat.
Heat the oil in a Dutch oven over medium heat. Add onion; cook 8 minutes or until golden, stirring frequently. Add 1/2 cup water, squash, salt, and pepper; cook 10 minutes or until squash is tender and water has almost evaporated.

Add rice; stir until combined. Stir in 1/2 cup broth mixture; cook until liquid is nearly absorbed, stirring constantly. Add the remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total). Stir in cheese, butter, and parsley. Serve immediately. Makes 8 servings (serving size: 2/3 cup)

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Re: Christmas Recipes

Post  peachcobbler on Mon Jul 07, 2008 2:55 pm

Roast Turkey with Sage and Orange Gravy

1 12- to 14-pound whole fresh or frozen turkey, thawed
2 tablespoons kosher salt
8 large oranges, scrubbed
1 large bunch fresh sage
3 heads garlic, cut crosswise in half
1 5.2- to 6.4-ounce package garlic-herb cheese spread (such as Boursin)
4 large carrots
3 small leeks, trimmed and rinsed, or 2 large onions, cut into quarters
Olive oil
6 tablespoons all-purpose flour

Remove the giblets, then rinse the turkey. Dry with paper towels. Rub the cavity with the salt. Cut 2 of the oranges into 2-inch chunks. Set aside a few sage sprigs for garnish later. Place the remaining sage, cut-up oranges, and garlic in the cavity. Loosen the skin from the breast and spread the cheese under the skin. Tuck the wings under the back; tie the legs together. Arrange the carrots and leeks in the roasting pan to create a "rack" and place the turkey on it; rub with oil. (The turkey can be prepared to this point up to 1 day ahead.

Cover the pan with plastic wrap and refrigerate.) Heat oven to 350ºF. Roast for 1 hour. Place a foil tent over the turkey and continue roasting for 2 1/2 to 3 hours more or until an instant-read thermometer registers 180ºF when inserted in the breast.

Remove the roasting pan from the oven. Carefully move the turkey to a platter, pouring any cavity juice back into the pan. Cover with foil to keep warm. Set oven to 500ºF. Cut the remaining 6 oranges into quarters and arrange in a shallow baking pan. Roast for 10 to 15 minutes or until brown.

Meanwhile, discard the vegetables from the roasting pan. Pour the pan drippings into a 4-cup measure. When the fat separates and rises to the surface, spoon 1/3 cup of it into a medium saucepan; discard any remaining fat. Squeeze the juice from 12 of the orange wedges into the defatted broth; if necessary, add water or chicken broth to make 4 cups. Whisk the flour into the fat in the saucepan and cook over medium heat, stirring constantly, for 3 minutes. Add the broth mixture and cook, stirring constantly, until the gravy thickens and boils, 5 to 7 minutes.

Arrange the remaining baked oranges with the sage on the platter around the turkey. Serve with the gravy.

Time-savers: Use a bed of carrots and leeks instead of a roasting rack. The vegetables flavor the drippings, and there's no rack to scour. Spread garlic-herb cheese under the turkey skin instead of the traditional mixture of butter and herbs. It adds flavor to the turkey and eliminates extra chopping and dirty mixing bowls. Roasting the turkey unstuffed shaves about 30 minutes off the cooking time. Makes 10 servings

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Re: Christmas Recipes

Post  peachcobbler on Mon Jul 07, 2008 3:30 pm

Pork Tenderloin with Dried Apricot and Onion Marmalade

Pork:
1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground red pepper
2 (1-pound) pork tenderloins, trimmed
Cooking spray

Marmalade:
2 tablespoons butter
4 cups thinly vertically sliced yellow onion (about 2 large)
1 cup dried apricots, diced (about 7 ounces)
1 cup water
2 cups fat-free, less-sodium chicken broth
1 tablespoon grated orange rind
1 cup fresh orange juice (about 4 oranges)
1/4 cup sherry vinegar
4 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon ground cloves

Preheat oven to 350°. To prepare pork, combine first 4 ingredients; rub evenly over pork. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 3 minutes on each side or until browned. Remove from pan; wrap pork in foil. Place in a 13 x 9-inch baking dish. Bake at 350° for 25 minutes or until thermometer registers 160° (slightly pink). Let stand 5 minutes before slicing.

To prepare marmalade, heat 2 tablespoons butter in skillet over medium heat. Add onion; cook 8 minutes or until tender, stirring occasionally. Add dried apricots; cook 2 minutes, stirring occasionally. Stir in water, scraping bottom of pan to loosen browned bits. Stir in 2 cups broth and remaining ingredients; bring to a boil over medium-high heat. Reduce heat, and simmer 10 minutes or until liquid almost evaporates. Serve marmalade with pork. Makes 8 servings (serving size: 3 ounces pork and about 1/4 cup marmalade)

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Re: Christmas Recipes

Post  peachcobbler on Mon Jul 07, 2008 3:41 pm

Creamy Four-Cheese Macaroni

1/3 cup all-purpose flour
2 2/3 cups milk
3/4 cup (3 ounces) shredded fontina cheese or Swiss cheese
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 cup (2 ounces) shredded extra-sharp cheddar cheese
3 ounces light processed cheese (such as light Velveeta)
6 cups cooked elbow macaroni (about 3 cups uncooked)
1/4 teaspoon salt
Cooking spray
1/3 cup crushed onion melba toasts (about 12 pieces)
1 tablespoon butter, softened

Preheat oven to 375°. Place flour in a large saucepan. Gradually add milk, stirring with a whisk until blended. Cook over medium heat 8 minutes or until thick, stirring constantly. Add cheeses; cook 3 minutes or until cheese melts, stirring frequently. Remove from heat; stir in macaroni and salt.

Spoon mixture into a 2-quart casserole coated with cooking spray. Combine crushed toasts and butter in a small bowl; stir until well-blended. Sprinkle over macaroni mixture. Bake at 375° for 30 minutes or until bubbly.

Three-Pepper Variation: add these ingredients for a spicier version of our Creamy Four-Cheese Macaroni. Add 1 cup chopped bottled roasted red bell pepper, 1 tablespoon chopped seeded pickled jalapeño pepper, and 1/2 teaspoon ground red pepper at the same time the macaroni and salt are added. Makes 8 servings (serving size: 1 cup)

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Re: Christmas Recipes

Post  cupcake on Mon Jul 07, 2008 7:01 pm

Ranch Potatoes

1 1/2 pounds potatoes (about 4 medium)
2 tablespoons light butter
1/4 teaspoon salt
1/2 teaspoon pepper
1/3 cup Ranch dressing
2 bacon slices, cooked and crumbled

Bring potatoes and water to cover to a boil in a large Dutch oven; boil 15 to 20 minutes or until tender. Drain; peel, if desired.

Beat potatoes at low speed with an electric mixer just until mashed. Add butter, salt, and pepper, beating until butter is melted. Gradually add dressing, beating just until smooth. Top with crumbled bacon; serve immediately. Makes 4 servings

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Re: Christmas Recipes

Post  cupcake on Mon Jul 07, 2008 7:05 pm

Cornbread and Chorizo Dressing

1 butternut squash (1 1/4 to 1 1/2 lb.)
2 tablespoons firmly packed dark brown sugar
1 onion (6 oz.)
1 red bell pepper (8 oz.)
1 fresh fennel head (9 oz.)
1 pound mushrooms
1 pound chorizo sausage
1/4 cup (1/8 lb.) unsalted butter
1/2 cup chopped fresh cilantro
1 tablespoon chopped fresh sage leaves
1 tablespoon chopped fresh thyme leaves
2 large eggs
1 cup fat-skimmed chicken broth
Cornbread

Peel and seed squash. Cut into 1-inch chunks; you should have about 3 cups. In a 3- to 4-quart pan over high heat, combine 1/2 cup water with brown sugar and the squash. Bring to a boil, cover, reduce heat to medium, and cook, stirring once, until squash is almost tender when pierced, 8 to 10 minutes. Uncover and cook, occasionally stirring gently, until most of the water is evaporated, 3 to 5 minutes longer. Remove from heat and let cool.

Peel and chop onion. Rinse, stem, seed, and chop bell pepper. Rinse fennel and trim off and discard base of head and tough stalks. Chop enough fennel to make about 1 cup. Rinse mushrooms and slice 1/4 inch thick.

Squeeze sausage from casings and break into chunks into a 12-inch frying pan or 5- to 6-quart pan over medium-high heat; stir often until lightly browned and crumbly, 7 to 10 minutes. Pour sausage into a wire strainer to drain; discard fat.

Preheat oven to 350°. Add butter to unwashed pan over medium-high heat; when melted, add onion, bell pepper, and fennel and stir often until vegetables begin to soften, 7 to 8 minutes. Add mushrooms and stir until limp, about 3 minutes. Remove from heat and stir in sausage, cilantro, sage, and thyme. Add squash.

In a large bowl, whisk together eggs and broth. Break cornbread into 1/2-inch chunks and drop into bowl. Add sausage mixture and stir gently to combine. Scrape dressing into a buttered 9- by 13-inch baking dish and cover with foil.

Bake until hot in the center, 40 to 50 minutes. Uncover and bake until top is crisp and golden brown, 10 to 15 minutes longer.

Cornbread: Preheat oven to 400°. In a bowl, mix 2 boxes (8 1/2 oz. each) corn muffin mix, 3/4 cup milk, and 2 large eggs until blended but still slightly lumpy. Pour batter into a buttered 9- by 13-inch baking pan. Bake until top is golden brown, 15 to 20 minutes. Let cornbread cool in pan on a rack. Makes 10 to 12 servings

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Re: Christmas Recipes

Post  cupcake on Mon Jul 07, 2008 7:46 pm

Giblet Gravy

Neck and giblets reserved from turkey
4 cups water
1 celery rib with leaves, cut into pieces
1 onion, quartered
1/2 cup all-purpose flour
1/2 cup water
1/2 teaspoon salt
1 teaspoon pepper

Combine first 4 ingredients in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 2 hours, removing liver after 20 minutes to prevent overcooking. Remove from heat. Pour broth through a wire-mesh strainer into a bowl. Remove neck meat from bone; chop, and set aside. Chop remaining giblets, and set aside.

Stir 3 1/2 cups broth into reserved turkey drippings in broiler pan that turkey roasted in, or in a large saucepan. Bring to a boil. Combine flour and 1/2 cup water, stirring until smooth; gradually whisk into boiling broth. Add salt and pepper. Reduce heat to medium, and cook, whisking constantly, 5 minutes or until thickened. Stir in chopped neck meat and giblets; cook until thoroughly heated. Makes 6 1/2 cups

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Re: Christmas Recipes

Post  Virgin Oil on Thu Jul 10, 2008 6:44 pm

Swedish Holiday Cookies

1 cup butter or margarine, softened
3/4 cup sugar
1 1/2 tablespoons dark molasses
2 teaspoons ground cinnamon
1/2 teaspoon ground cardamom
1 tablespoon water
1 teaspoon baking powder
2 1/2 cups all-purpose flour
2 egg whites, lightly beaten
Sugar

Beat butter at medium speed with an electric mixer until creamy. Add 3/4 cup sugar, beating until smooth. Add molasses, cinnamon, and cardamom, beating until blended.

Combine 1 tablespoon water and baking powder, stirring until baking powder is dissolved; add to butter mixture. Gradually add flour to butter mixture, beating until blended. Cover; chill 8 hours.

Turn dough out onto a lightly floured surface; roll to 1/4-inch thickness. Cut with a 2-inch round or other desired shape cutter. Place, 2 inches apart, on lightly greased baking sheets. Brush evenly with egg white, and sprinkle with sugar.

Bake at 375° for 8 minutes or until lightly browned. Cool on baking sheets 5 to 6 minutes. Remove to wire racks to cool completely. Makes 5 dozen

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Re: Christmas Recipes

Post  Chef Porker on Thu Jul 24, 2008 3:45 pm

Swedish Holiday Cookies

1 cup butter or margarine, softened
3/4 cup sugar
1 1/2 tablespoons dark molasses
2 teaspoons ground cinnamon
1/2 teaspoon ground cardamom
1 tablespoon water
1 teaspoon baking powder
2 1/2 cups all-purpose flour
2 egg whites, lightly beaten
Sugar

Beat butter at medium speed with an electric mixer until creamy. Add 3/4 cup sugar, beating until smooth. Add molasses, cinnamon, and cardamom, beating until blended.

Combine 1 tablespoon water and baking powder, stirring until baking powder is dissolved; add to butter mixture. Gradually add flour to butter mixture, beating until blended. Cover; chill 8 hours.

Turn dough out onto a lightly floured surface; roll to 1/4-inch thickness. Cut with a 2-inch round or other desired shape cutter. Place, 2 inches apart, on lightly greased baking sheets. Brush evenly with egg white, and sprinkle with sugar.

Bake at 375° for 8 minutes or until lightly browned. Cool on baking sheets 5 to 6 minutes. Remove to wire racks to cool completely. Makes 5 dozen

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Re: Christmas Recipes

Post  justmecookin on Wed Aug 06, 2008 1:34 pm

Citrus-Glazed Ham

1 (6- to 7-lb.) fully cooked, bone-in ham
30 to 32 whole cloves
1 (10-oz.) bottle orange juice-flavored soft drink
1 1/4 cups orange marmalade
1/2 cup firmly packed light brown sugar
1/4 cup Dijon mustard
Garnishes: apple slices, orange slices, orange rind, salad greens

Remove skin from ham, and trim fat to 1/4-inch thickness. Make 1/4-inch-deep cuts in a diamond pattern, and insert cloves at 1-inch intervals. Place ham in an aluminum foil-lined 13- x 9-inch pan. Stir together soft drink and next 3 ingredients until smooth. Pour mixture evenly over ham.

Bake at 350° on lower oven rack 2 hours and 30 minutes, basting with pan juices every 20 minutes. Remove ham; let stand 15 minutes before serving. Garnish, if desired. Makes 12 to 14 servings

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Re: Christmas Recipes

Post  justmecookin on Wed Aug 06, 2008 2:10 pm

Lamb with Herbs and Garlic

1 leg of lamb (about 6 lb.), boned and butterflied (boned weight 4 1/4 to 4 1/2 lb.)
4 cloves garlic, cut into thin slivers
1 cup dry red wine
1/4 cup olive oil
3 tablespoons lemon juice
3 tablespoons cream sherry
1 tablespoon chopped fresh thyme leaves
5 sprigs (4 to 6 in. long) fresh rosemary, rinsed
About 1/2 teaspoon salt
About 1/4 teaspoon pepper

Rinse lamb and pat dry; trim off excess surface fat. With a small, sharp knife, cut slits about 1/2 inch wide and deep all over lamb and insert slivers of garlic.

In a 9- by 13-inch noncorrosive baking dish or large bowl, mix wine, olive oil, lemon juice, sherry, thyme, rosemary sprigs, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add lamb and turn to completely coat with marinade. Cover the lamb and chill, turning occasionally, at least 2 hours or up to overnight.

Lift lamb from marinade and spread out flat on an oiled barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand just above grill level only 4 to 5 seconds). If cooking over charcoal, drop rosemary sprigs from marinade onto coals for aromatic smoke, if desired.

Discard marinade. Close barbecue lid. Cook lamb, turning once, until a thermometer inserted in center of thickest part registers 135° for medium-rare (still slightly pink; cut to test), 20 to 35 minutes; thin parts will be well done.

Transfer lamb to a rimmed cutting board or platter, cover lightly with foil to keep warm, and let stand 10 to 15 minutes. Slice meat thinly and sprinkle with salt and pepper to taste. Makes 8 servings

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