Christmas Recipes

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Re: Christmas Recipes

Post  justmecookin on Wed Jun 18, 2008 9:20 pm

Chocolate Pecan Pie

3 eggs, lightly beaten
1 cup light or dark corn syrup
1/2 cup sugar
1/2 cup semisweet chocolate chips
2 tablespoons butter or margarine, melted
1 teaspoon vanilla extract
1-1/2 cups pecan halves
1 unbaked pastry shell (9 inches)

In a large bowl, combine eggs, corn syrup, sugar, chips, butter and vanilla until well blended. Stir in pecans. pour into pastry shell. bake at 350° for about 50 minutes or until knife inserted near center comes out clean. Makes 8 servings.

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Re: Christmas Recipes

Post  justmecookin on Wed Jun 18, 2008 9:20 pm

Roast Pork with Onion Stuffing

1 boneless pork loin roast (3 pounds)
1 tablespoon olive or vegetable oil
2 teaspoons salt
1 teaspoon dried thyme
1/2 teaspoon pepper

Stuffing
4 large onions, chopped
1/4 cup butter or margarine
1/4 cup all-purpose flour
1 tablespoon lemon juice
1 teaspoon chicken bouillon granules
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1 cup water

Rub roast with oil. Combine salt, thyme and pepper; sprinkle over roast. Place roast in a shallow baking pan. Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a meat thermometer reads 160°. Meanwhile, in a skillet, saute onions in butter for 8-10 minutes or until tender. Stir in flour, lemon juice, bouillon, salt, nutmeg and pepper; add water.

Cook over medium heat for 2 minutes, stirring constantly. Cut roast almost all the way through into 3/8-in. slices. Spoon 1 tablespoon of stuffing between each slice. Spoon remaining stuffing over roast. Bake, uncovered, at 325° for 30 minutes If desired, thicken pan juices to make gravy. Makes 10 servings.

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Re: Christmas Recipes

Post  justmecookin on Wed Jun 18, 2008 9:22 pm

Spinach Squares

2 tablespoons butter, divided
1 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon pepper
3 eggs
1 cup milk
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 cups (8 ounces) shredded cheddar cheese
2 cups (8 ounces) shredded Monterey Jack cheese
1 cup chopped onion
Sliced pimientos, optiona

Brush the bottom and sides of a 13-in. x 9-in. x 2-in. baking dish with 1 tablespoon butter; set aside. In a large mixing bowl, combine the flour, baking powder, seasonings, eggs, milk and remaining butter. Stir in the spinach, cheeses and onion.

Spread in pan. Bake, uncovered, at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean and edges are lightly browned. Cut into squares. Garnish with pimientos if desired. Makes 4 dozen.

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Re: Christmas Recipes

Post  justmecookin on Wed Jun 18, 2008 9:22 pm

Sweet Potato Puff

3 cups cold mashed sweet potatoes (without added milk or butter)
1/2 cup sugar
1/2 cup butter, melted
2 eggs, beaten
1/3 cup milk
1 teaspoon vanilla extract
1/2 cup flaked coconut
TOPPING:
1/2 cup packed brown sugar
1/2 cup chopped pecans
2 tablespoons butter, melted
1/4 cup all-purpose flour

In a mixing bowl, beat sweet potatoes, sugar, butter, eggs, milk and vanilla until fluffy. Stir in coconut. Spoon into a greased 2-1/2-qt. baking dish. Combine topping ingredients until well blended; sprinkle over sweet potatoes. Bake, uncovered, at 350° for 35-40 minutes or until golden brown. Makes 8 servings.

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Re: Christmas Recipes

Post  justmecookin on Wed Jun 18, 2008 9:27 pm

Christmas Cookie Ornaments

1/2 cup butter, softened
1/3 cup shortening
1 cup sugar
1/4 cup honey
1 egg
1/2 teaspoon vanilla extract
3 cups all-purpose flour
1/4 teaspoon salt
FROSTING:
6-2/3 cups confectioners' sugar
1/2 cup water
1 tablespoon light corn syrup
1 teaspoon vanilla extract
Assorted liquid or paste food coloring
9 yards of 1/8-inch-wide ribbon in Christmas colors of your choice
Christmas cookie cutters or sizes of your choice

In a mixing bowl, cream the butter, shortening and sugar. Beat in the honey, egg and vanilla. Gradually add the flour and salt. Turn the dough onto a floured surface and roll to an 1/8-inch thickness. Cut into shapes using cookie cutters dipped in flour. Transfer cutouts to ungreased baking sheets.

Using a straw, make a hole in the top of each cookie. Remove the center circle of dough. Bake the cookies at 350° for 6 minutes o until the edges are lightly browned. Remove the cookies to wire racks to cool.

For frosting, combine the confectioners' sugar, water, corn syrup and vanilla. Beat until smooth. Tint the frosting with liquid or paste food coloring in desired colors.

Place each color of frosting in a pastry or plastic bag. Cut a small hole in the tip of each bag. Spread and pipe frosting onto cookies as desired. If desired, create stitch marks on a stocking or veins on holly leaves by dipping a toothpick in food coloring and painting on the lines.

For hanging loops, cut forty 8-inch strips of 1/8-inch-wide ribbon. Thread a ribbon strip through the hole in each cookie and tie the ends into a bow. Makes40(3-inch) cookies.

Crafter thoughts: —To help give your frosting a smooth look, work quickly when spreading it on the cookies. —Write a name on each treat by painting the letters with a toothpick dipped in food coloring or by piping them using plain or tinted frosting. Then serve the cookies after a holiday meal.

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Re: Christmas Recipes

Post  justmecookin on Wed Jun 18, 2008 9:29 pm

Almond Cream Parfaits

1 cup sugar, divided
1/4 cup cornstarch
3 cups milk
4 egg yolks
1 tablespoon butter or margarine
1/2 teaspoon almond extract
3/4 cup chopped toasted almonds
1/2 cup shortbread cookie crumbs
1 cup whipping cream
6 to 8 maraschino cherries

In a medium saucepan, combine 3/4 cup sugar and cornstarch. Gradually add milk; cook and stir over medium heat until thickened and bubbly. In a small bowl, beat egg yolks; gradually add 1 cup of hot milk mixture. Return all to pan. Bring to a boil; boil for 1-2 minutes or until thickened. Add butter and extract; mix well.

Chill for 1 hour or until cool. Add almonds. Pour into six to eight parfait glasses; sprinkle with cookie crumbs. In a mixing bowl, beat cream and remaining sugar until soft peaks form. Spoon over parfaits. Chill. Just before serving, garnish with cherries. Makes 6-8 servings.

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Re: Christmas Recipes

Post  justmecookin on Wed Jun 18, 2008 9:34 pm

Frosted Nutmeg Logs

1 cup butter, softened
3/4 cup sugar
1 egg
2 teaspoons vanilla extract
1/2 to 1 teaspoon rum extract
3 cups all-purpose flour
1 teaspoon ground nutmeg
1/4 teaspoon salt

Frosting
1/3 cup butter, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 to 1 teaspoon rum extract
1 to 2 tablespoons half-and-half cream

In a large mixing bowl, cream butter and sugar. Add egg and extracts; mix well. Combine the flour, nutmeg and salt; gradually add to the creamed mixture.

On a lightly floured surface, shape dough into 1/2-in.-wide logs. Cut into 2-in. pieces. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 11-14 minutes or until center is set and edges are lightly browned. Cool for 2 minutes before removing from pans to wire racks.

For frosting, in a mixing bowl, combine the butter, confectioners' sugar, extracts and enough cream to achieve a spreading consistency. Frost cooled cookies. Makes 4-1/2 dozen.

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Re: Christmas Recipes

Post  justmecookin on Wed Jun 18, 2008 9:35 pm

Chocolate Billionaires

1 package (14 ounces) caramels
3 tablespoons water
1-1/2 cups chopped pecans
1 cup crisp rice cereal
3 cups milk chocolate chips
1-1/2 teaspoons shortening

Line two baking sheets with waxed paper; grease the paper and set aside. In a large heavy saucepan, combine the caramels and water; cook and stir over low heat until smooth. Stir in pecans and cereal until coated. Drop by teaspoonfuls onto prepared pans. Refrigerate for 10 minutes or until form.

Meanwhile, in a small heavy saucepan, melt chocolate chips and shortening over low heat; stir until smooth. Dip candy into chocolate, coating all sides; place on prepared pans. Refrigerate until set. Store in an airtight container. Makes about 2 pounds.

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Re: Christmas Recipes

Post  justmecookin on Wed Jun 18, 2008 9:40 pm

Chocolate Snowballs

3/4 cup butter, softened
1/2 cup sugar
1 egg
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1 cup chopped nuts
1 cup (6 ounces) chocolate chips
Confectioners' sugar

In a mixing bowl, cream butter and sugar. Add egg and vanilla; mix well. Combine flour and salt; stir into creamed mixture. Fold in nuts and chips. Roll into 1-in. balls.

Place on ungreased baking sheets. Bake at 350° for 15-20 minutes. Cool cookies slightly before rolling in confectioners' sugar. Makes about 4 dozen.

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Re: Christmas Recipes

Post  justmecookin on Fri Jun 20, 2008 10:46 pm

Santa Claus Cookies

2 packages (6 ounces each) white baking chocolate, chopped
1 package (1 pound) Nutter Butter sandwich cookies
Red colored sugar
32 vanilla or white chips
64 miniature semisweet chocolate chips
32 red-hot candies

In a heavy saucepan over low heat, melt white chocolate, stirring occasionally. Dip one end of each cookie into melted chocolate. Place on wire racks. For Santa's hat, sprinkle red sugar on top part of chocolate. Press one vanilla chip off-center on hat for pom-pom; let stand until set.

Dip other end of each cookie into melted chocolate for beard, leaving center of cookie uncovered. Place on wire racks. With a dab of melted chocolate, attach semisweet chips for eyes and a red-hot for nose. Place on waxed paper until chocolate sets. Makes 32 cookies.

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Re: Christmas Recipes

Post  justmecookin on Sun Jun 22, 2008 4:04 pm

Chocolate Mint Whoopie Pies

1/2 cup sugar
3 tablespoons canola oil
1 egg
1 cup all-purpose flour
1/4 cup baking cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons milk, divided
2 tablespoons butter, softened
1-1/3 cups confectioners' sugar
1/8 teaspoon mint extract
4 drops green food coloring, optional

In a bowl, beat sugar and oil until crumbly. Add egg; beat for 1 minute. Combine flour, cocoa, baking soda and salt. Gradually beat into sugar mixture. Add 2 tablespoons milk; mix well. With lightly floured hands, roll dough into 36 balls.

Place 2 in. apart on baking sheets coated with cooking spray. Flatten slightly with a glass coated with cooking spray. Bake at 425° for 5-6 minutes or until edges are set and tops are cracked. Cool for 2 minutes before removing to wire racks to cool.

In a mixing bowl, combine butter and confectioners' sugar until crumbly. Beat in extract, food coloring if desired and remaining milk. Spread on the bottom of half of the cookies; top with remaining cookies. Makes 1-1/2 dozen.

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Re: Christmas Recipes

Post  BakerCindy on Thu Jun 26, 2008 4:06 pm

Apple Gingerbread Cobbler

4 medium tart apple, peeled and sliced
1 cup water
1/2 cup packed brown sugar
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
1 egg
1/4 cup sugar
1/2 cup 1% buttermilk
1/4 cup molasses
2 tablespoons canola oil
1 cup all-purpose flour
1/2 teaspoon each baking powder, baking soda and ground ginger
1/4 teaspoon each salt and ground nutmeg
2 teaspoons cornstarch
1 tablespoon cold water

In a saucepan, combine the apples, water, brown sugar, lemon juice and cinnamon. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until apples are tender. Remove from the heat and set aside.

In a bowl, beat the egg, sugar, buttermilk, molasses and oil. Combine the flour, baking powder, baking soda, ginger, salt and nutmeg; stir into buttermilk just until combined. Combine cornstarch and cold water until smooth; stir into apple mixture. Pour apple mixture into 8-in. square baking dish coated with cooking spray. Spread gingerbread mixture over apples. Bake at 350° for 25-30 minutes or until a toothpick inserted into the topping comes out clean. Makes 8 servings.

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Re: Christmas Recipes

Post  justmecookin on Wed Jul 02, 2008 9:32 am

Cream Cheese-Coconut-Pecan Pound Cake

1 1/2 cups butter, softened
1 (8-ounce) package cream cheese, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/2 teaspoon salt
1/4 cup bourbon
1 1/2 teaspoons vanilla extract
1 cup chopped pecans, toasted
1/2 cup shredded coconut
Powdered Sugar Glaze (optional)

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until the yellow yolk disappears.
Sift together flour and salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in vanilla, pecans, and coconut. Pour batter into a greased and floured 12-cup tube pan.

Bake at 325° for 1 hour and 30 minutes to 1 hour and 35 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan; cool completely on wire rack. Makes 10 to 12 servings

Note - The bourbon gives this pound cake a wonderful aroma and flavor, but you may substitute an equal amount of milk, if desired.

Powdered Sugar Glaze - Stir together 2 cups powdered sugar, 3 tablespoons milk, and 1 teaspoon vanilla extract until smooth, adding another 1 tablespoon milk, if necessary, for desired consistency. Makes about 1 cup

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Re: Christmas Recipes

Post  justmecookin on Wed Jul 02, 2008 9:51 am

Chocolate-Mint Cake

1 1/2 cups semisweet chocolate morsels
1/2 cup butter, softened
1 (16-oz.) package light brown sugar
3 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (8-oz.) container sour cream
1 cup hot water
2 teaspoons vanilla extract
Peppermint Frosting
Chocolate Ganache

Melt chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes). Stir until smooth.

Beat softened butter and brown sugar at medium speed with an electric mixer about 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.

Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla. Spoon batter evenly into 2 greased and floured 10-inch round cake pans.

Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and let cool completely on wire racks. Spread Peppermint Frosting evenly between cake layers. Spread Chocolate Ganache evenly on top and sides of cake. Makes 16 servings

Peppermint Frosting

1/2 cup butter, softened
1 (16-oz.) package powdered sugar
1/3 cup milk
1/4 teaspoon peppermint oil

Beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar alternately with milk, beginning and ending with powdered sugar. Beat at low speed just until blended after each addition. Stir in peppermint oil. Makes about 3 cups

Chocolate Ganache

1 (12-oz.) package semisweet chocolate morsels
1/2 cup whipping cream
3 tablespoons butter

Microwave semisweet chocolate morsels and whipping cream in a 2-qt. microwave-safe bowl at medium (50% power) 2 1/2 to 3 minutes or until chocolate begins to melt. Whisk until chocolate melts and mixture is smooth. Whisk in butter, and let stand 20 minutes. Beat at medium speed with an electric mixer 3 to 4 minutes or until soft peaks form. Makes about 2 cups

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Re: Christmas Recipes

Post  justmecookin on Wed Jul 02, 2008 9:59 am

Red Velvet Peppermint Cake

1 (18.25-ounce) package white cake mix
3 egg whites
1 1/3 cups buttermilk
2 tablespoons vegetable oil
1 (9-ounce) package yellow cake mix
1/2 cup buttermilk
1 large egg
1 1/2 tablespoons cocoa
1/2 teaspoon baking soda
2 tablespoons liquid red food coloring
1 teaspoon cider vinegar
Peppermint Cream Cheese Frosting
Garnishes: Holiday Trees, 6 (5-inch) red and white peppermint candy canes, crushed; 12 (5-inch) green candy canes, broken; 12 round peppermint candies

Beat first 4 ingredients according to cake mix package directions. Beat yellow cake mix and next 6 ingredients according to package directions. Spoon red batter alternately with white batter into 3 greased and floured 9-inch round cakepans. Swirl batter gently with a knife.

Bake at 350° for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool on wire racks.

Spread Peppermint Cream Cheese Frosting between layers and on top and sides of cake. (Cake may be chilled up to 2 days or frozen up to 1 month.) Garnish, if desired. Serve within 2 hours. Makes 1 (3-layer) cake

Peppermint Cream Cheese Frosting

1 (8-ounce) package cream cheese, softened
1 cup butter or margarine, softened
1 (2-pound) package powdered sugar
2 teaspoons peppermint extract

Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at low speed until smooth. Add extract, beating until blended. Makes about 5 cups

For Quick Peppermint Frosting, stir together 3 (16-ounce) containers ready-to-spread cream cheese frosting and 2 teaspoons peppermint extract.

Holiday Trees

Royal Icing
6 (4-inch) sugar ice-cream cones
12 (5-inch) red and white candy canes, coarsely crushed
12 (5-inch) green candy canes, coarsely crushed
Edible glitter or sparkling sugar (optional)

Spoon icing into a zip-top plastic bag; seal. Snip a 1/4-inch hole in 1 corner of bag. Pipe 2 rows of points around 1 cone, beginning at large end and working upward, to resemble a tree. Sprinkle with candy and, if desired, glitter. Repeat procedure until cone is decorated. Invert 2 cones; stack, securing with icing.

Repeat decorating procedure. Invert remaining 3 cones, and stack, securing with icing; repeat decorating procedure. Insert larger candy pieces into trees, if desired. Let stand 8 hours. Store in a cool, dry place up to 1 month.

NOTE: For fuller trees, double icing recipe, and repeat piping procedure.

For the kids: Cut marshmallows from 1 (16 ounce) package in half with powdered sugar-coated scissors; cut each half into 4 pieces. Spread cones with 1 (16 ounce) container ready-to-spread cream cheese frosting. Press marshmallow pieces in rows around cones according to directions, adding frosting as necessary. Insert candy into icing between marshmallows; lightly rub additional icing on marshmallow leaves. Sprinkle with candy and glitter. Makes 3 trees

Royal Icing

1 (16-ounce) package powdered sugar
3 tablespoons meringue powder
6 to 8 tablespoons warm water

Beat all ingredients at low speed with a mixer until blended. Beat at high speed 4 minutes or until stiff peaks form. If needed, add water, 1/4 teaspoon at a time, until desired consistency. Makes about 3 cups

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Re: Christmas Recipes

Post  justmecookin on Thu Jul 03, 2008 9:54 am

Rum Cake

1 1/2 cups butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 egg yolk
2 teaspoons vanilla extract
2 tablespoons grated lemon rind
1/2 cup dark rum
1/4 cup banana liqueur
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup whipping cream
Rum Syrup
Powdered sugar

Beat butter and granulated sugar at medium speed with an electric mixer until light and fluffy. Add eggs, egg yolk, and vanilla, beating until blended. Add lemon rind, beating until blended. Gradually add rum and banana liqueur, beating until blended. (Batter will look curdled.)

Stir together flour and next 3 ingredients; add to batter alternately with whipping cream, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch Bundt pan.

Bake at 350° for 55 to 60 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 15 minutes. Pierce cake multiple times using a metal or wooden skewer. Pour Rum Syrup evenly over cake. Let stand 45 minutes. Remove from pan; cool completely on a wire rack. Sprinkle evenly with powdered sugar before serving. Makes 10 to 12 servings

Note - 1/4 cup dark rum may be substituted.

Rum Syrup

10 tablespoon butter
3/4 cup sugar
1/4 cup dark rum
1/4 cup banana liqueur

Melt butter in a 2-quart saucepan over medium-high heat; stir in remaining ingredients. Bring to a boil, stirring often; reduce heat to medium, and cook, stirring often, 8 to 10 minutes or until slightly thickened. Remove from heat, and cool 10 minutes. Makes about 1 cup

Note - 1/4 cup dark rum may be substituted.

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Re: Christmas Recipes

Post  justmecookin on Thu Jul 03, 2008 10:56 am

Bourbon-Glazed Ham

1 (10-pound) smoked fully cooked ham
3/4 cup bourbon or apple juice, divided
2 cups dark brown sugar
1 tablespoon dry mustard
3/4 cup whole cloves
2 navel oranges, sliced

Wrap ham in aluminum foil, and place in a lightly greased 13- x 9-inch pan; bake at 325° for 2 hours.
Remove ham from oven, and increase heat to 450°. Unwrap; discard foil. Remove skin and excess fat from ham. Score fat on ham in a diamond pattern and insert cloves at 1-inch intervals.

Stir together 1/4 cup bourbon, sugar, and mustard in a small bowl; set aside. Brush ham with remaining 1/2 cup bourbon. Pat sugar mixture evenly over ham; arrange orange slices over sugar and secure with wooden picks. Lightly baste with drippings; bake for 15 to 20 minutes or until sugar has melted and formed a glaze.

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Re: Christmas Recipes

Post  justmecookin on Thu Jul 03, 2008 10:58 am

Bread Pudding with Vanilla Sauce

3 large eggs, lightly beaten
1 1/2 cups sugar
2 tablespoons light brown sugar
1/2 teaspoon ground nutmeg
1/4 cup butter, melted
2 3/4 cups whipping cream
4 cups cubed French bread
3/4 cup raisins
Vanilla Sauce

Combine first 4 ingredients; stir in butter and whipping cream. Gently stir in bread and raisins. Pour into a lightly greased 2-quart soufflé or deep baking dish.

Bake at 375° for 50 to 55 minutes, shielding with aluminum foil after 30 minutes to prevent excessive browning. Let pudding stand 10 minutes before serving warm with Vanilla Sauce. Makes 6 to 8 servings

Vanilla Sauce

1/2 cup sugar
3 tablespoons light brown sugar
1 tablespoon all-purpose flour
Dash of ground nutmeg
1 large egg
2 tablespoons butter
1 1/4 cups whipping cream
1 tablespoon vanilla extract

Whisk first 7 ingredients in a heavy saucepan; cook over medium heat, whisking constantly, 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla. Serve warm or at room temperature. Makes 1 3/4 cups

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Re: Christmas Recipes

Post  justmecookin on Thu Jul 03, 2008 11:45 am

Roast Turkey with Classic Pan Gravy

1 (12-pound) fresh or frozen turkey, thawed
1/3 cup spicy brown mustard
1/4 cup packed chopped fresh sage leaves
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
2 cups chicken broth
Classic Pan Gravy

Preheat oven to 450°. Remove giblets and neck from turkey and reserve for Classic Pan Gravy. Rinse turkey with cold water, and pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between the skin and meat. Combine the mustard, sage, black pepper, and garlic. Rub the mustard mixture under loosened skin. Lift the wing tips up and over back; tuck under turkey.

Place turkey, breast side up, in a shallow roasting pan. Pour broth over turkey. Insert a meat thermometer into meaty part of thigh, making sure not to touch the bone. Place turkey in a 450° oven; immediately reduce the oven temperature to 325° (do not remove turkey from oven).

Bake for 2 hours or until thermometer registers 180°, basting turkey frequently with pan juices. Reserve 3 tablespoons drippings for Classic Pan Gravy; let turkey stand for 25 minutes. Discard skin. Serve with Classic Pan Gravy. Makes 12 servings

Classic Pan Gravy

4 cups water
1/2 cup parsley sprigs
1 teaspoon black peppercorns
2 medium carrots, each cut into 3 pieces
1 large onion, cut into 8 wedges
1 bay leaf
1 (14 1/2-ounce) can chicken broth
Reserved turkey neck and giblets
3/4 cup dry white wine
3 tablespoons all-purpose flour
3 tablespoons reserved turkey drippings
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Combine first 8 ingredients in a large saucepan. Bring to a boil. Reduce heat, and simmer over medium-low heat until reduced to 2 1/2 cups (about 1 1/2 hours). Strain the stock through a sieve into a bowl; discard solids.
Bring the wine to a boil in pan until reduced to 1/2 cup (about 3 minutes).

Combine flour and turkey drippings in a bowl, stirring with a whisk until smooth. Add to pan; cook over medium heat for 1 minute, stirring constantly. Stir in the strained stock, salt, and ground black pepper; cook over medium heat 15 minutes, stirring occasionally. Makes 2 1/2 cups

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Re: Christmas Recipes

Post  justmecookin on Thu Jul 03, 2008 1:13 pm

Lemon-Poppy Seed Pan Rolls

1 1/2 cups warm milk (100° to 110°)
1 tablespoon honey
1 package dry yeast (about 2 1/4 teaspoons)
3 cups all-purpose flour, divided
1 cup whole wheat pastry flour
2 1/2 teaspoons poppy seeds, divided
1 1/2 teaspoons salt
3 tablespoons butter, melted
4 teaspoons grated lemon rind
1 large egg, lightly beaten
Cooking spray
1 teaspoon water
1 large egg, lightly beaten

Combine first 3 ingredients in a large bowl, and let stand 5 minutes. Lightly spoon flours into dry measuring cups; level with a knife. Combine 2 3/4 cups all-purpose flour, pastry flour, 2 teaspoons poppy seeds, and salt; stir with a whisk. Add flour mixture to milk mixture; stir until a soft dough forms. Add butter, rind, and 1 egg. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rise for 1 hour or until doubled in size.

Turn dough out onto a floured surface. Lightly dust dough with flour; pat into an 8 x 10-inch rectangle. Divide dough by making 3 lengthwise cuts and 4 crosswise cuts to form 20 equal pieces; shape each piece into a ball. Arrange the balls in a 13 x 9-inch baking pan coated with cooking spray. Combine water and 1 egg, stirring with a whisk. Lightly brush rolls with egg mixture; sprinkle with 1/2 teaspoon poppy seeds. Cover with plastic wrap, and let rise in a warm place (85°), free from drafts, 20 minutes.

Preheat oven to 400°. Uncover dough. Bake at 400° for 20 minutes or until golden. Remove from heat; cool in pan 5 minutes. Serve warm, or cool completely on a wire rack. Makes 20 servings (serving size: 1 roll)

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Re: Christmas Recipes

Post  justmecookin on Thu Jul 03, 2008 1:48 pm

Sautéed Duck Breast with Cherry-Pistachio Salsa

1 1/2 cups dried sweet or tart cherries (about 8 ounces)
1 1/2 cups boiling water
1 dried chipotle chile
1/2 cup shelled dry-roasted pistachios, coarsely chopped
1/3 cup finely chopped red onion
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 teaspoon chili powder
1 teaspoon honey
1 jalapeño pepper, seeded and finely chopped
1 1/4 teaspoons salt, divided
1 teaspoon black pepper
8 (6-ounce) boneless duck breast halves, skinned
1 teaspoon vegetable oil
Cooking spray

Combine first 3 ingredients in a bowl; let stand 30 minutes. Drain well; discard chipotle chile. Combine cherries, pistachios, and next 6 ingredients (pistachios through jalapeño pepper). Stir in 1/4 teaspoon salt.

Sprinkle 1 teaspoon salt and pepper over duck. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add duck; sauté 6 minutes on each side or until desired degree of doneness. Serve with salsa. Makes 8 servings (serving size: 1 duck breast half and about 1/3 cup salsa)

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Re: Christmas Recipes

Post  justmecookin on Fri Jul 04, 2008 9:28 pm

String-of-Lights Cookie Wreath

1 cup butter, softened
1 cup margarine, softened
1 cup sifted powdered sugar
4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Plastic drinking straw
Frosting
20 to 25 chocolate-flavored candy coating drops, melted
Small pastry brush or paintbrush
Red or black licorice, cut into 8" strips
Several 20" x 30" sheets of green tissue paper or Christmas fabric

Beat butter and margarine at low speed of an electric mixer until creamy; gradually add sugar, beating well. Combine flour, baking powder, and salt; add to butter mixture. Mix at low speed until blended. Roll dough to 3/8" thickness on a lightly floured surface.

Cut out cookies, using a 3" spade-shaped cookie cutter (or use template on page 149). Place on ungreased baking sheets. Make a hole in "socket end" of each cookie, using a straw. Bake at 350° for 16 minutes. Let cookies cool on wire racks.

Spread Frosting on the "bulb end" of each cookie, using the back of a small spoon. Place frosted cookies on wire racks to dry. When frosting is dry, brush "socket end" of each cookie with melted chocolate, using a small brush. Let dry. When cookies are completely dry, lace licorice strips through holes in cookies. Place tissue in a large flat box, if desired. Arrange cookies in a loose circle on tissue paper to resemble a string of Christmas lights. Makes about 2 1/2 dozen

Frosting

7 cups sifted powdered sugar
1 (5-ounce) can evaporated milk
1 teaspoon vanilla extract
25 vanilla-flavored candy coating drops, melted
Paste food coloring

Combine first 3 ingredients in a large microwave-safe bowl; stir well. Gradually add melted vanilla-flavored drops, stirring slowly to avoid air bubbles. Microwave at high 45 seconds or until thin enough to spread; stir well. Divide frosting equally among four shallow bowls. Tint frosting to desired colors, using paste food coloring. Makes 3 cups


Last edited by justmecookin on Fri Jul 04, 2008 9:36 pm; edited 1 time in total

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Re: Christmas Recipes

Post  justmecookin on Fri Jul 04, 2008 9:35 pm

Gingerbread People Cookies

2 1/4 cups all-purpose flour
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
6 tablespoons granulated sugar
1/4 cup butter or stick margarine, softened
1/2 cup molasses
1 large egg white
Cooking spray
2 tablespoons dried currants
1 1/4 cups powdered sugar
2 tablespoons lemon juice
1/4 teaspoon vanilla extract

Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour and next 7 ingredients (flour through cloves) in a bowl, and set aside. Combine granulated sugar and butter in a large bowl; beat at medium speed of a mixer 5 minutes.

Add molasses and egg white; beat well. Add flour mixture to sugar mixture; beat at low speed until well-blended. Divide dough in half, and shape each half into a ball, and wrap in plastic wrap. Chill 1 hour. Preheat oven to 350°.

Working with 1 half of dough at a time (keep remaining half chilled until ready to use), roll the dough to a 1/8-inch thickness on a heavily floured surface; cut with a 2 1/2-inch boy or girl cookie cutter. Place gingerbread cookies 1 inch apart on baking sheets coated with cooking spray. Arrange currants on cookies as buttons. Bake at 350° for 8 minutes. Remove from pans; cool on wire racks.

Combine the powdered sugar, lemon juice, and vanilla in a small bowl. Spoon into a decorating bag or a heavy-duty zip-top plastic bag with a tiny hole snipped in 1 corner of bag, and decorate as desired. Makes 4 dozen (serving size: 1 cookie)

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Re: Christmas Recipes

Post  justmecookin on Fri Jul 04, 2008 10:59 pm

Candy Cane Cookies

1 cup (1/2 lb.) butter, at room temperature
1 cup sugar
2 large egg yolks
3 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
5 tablespoons milk
1 teaspoon vanilla
1/4 teaspoon peppermint extract
Red food coloring

In a large bowl, with an electric mixer on high speed, beat butter and sugar until smooth; beat in egg yolks. In another bowl, mix flour, baking powder, and salt. In a small bowl, combine milk, vanilla, and peppermint extract. Stir flour mixture into butter mixture alternately with milk mixture, blending thoroughly after each addition.

Divide dough in half. Leave one half in the mixing bowl and stir in a few drops of red food coloring. Divide each half of dough in half again (four portions total); wrap dough portions in waxed paper or cooking parchment and chill until firm but still pliable, about 1 hour.

Unwrap dough and roll each of the four pieces into a smooth rope about 15 inches long. Twist each white rope with a red rope into a 13-inch-long combined rope (for a total of two ropes). Wrap twisted rolls in waxed paper; chill until firm, at least 4 hours, or up to 1 week.

Unwrap dough. Using a sharp knife, cut rolls into 1/8-inch-thick slices; place slices about 1 inch apart on buttered 12- by 15-inch baking sheets. Bake cookies in a 350° oven until light golden, about 10 minutes; transfer to racks to cool completely. Makes about 80 cookies

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Re: Christmas Recipes

Post  justmecookin on Fri Jul 04, 2008 11:00 pm

Rudolph's Christmas Sugar Cookies

1 (16.5-oz.) package refrigerated sugar cookie dough
36 pretzel twists
36 semisweet chocolate mini morsels
18 red cinnamon candies

Freeze dough 15 minutes. Roll dough to a 1/4-inch thickness on a floured surface. Cut dough with a 3-inch round cutter, and place 2 inches apart on ungreased baking sheets. Using thumb and forefinger, pinch opposite sides of each slice about two-thirds of the way down to shape face.

Break curved sides away from center of each pretzel twist to form antlers. Press bottom of 1 set of antlers on each side at top of each reindeer face.

Bake at 350° according to package directions or until lightly browned. Remove from oven; press in 2 chocolate mini morsels for eyes and 1 red cinnamon candy for nose. Let cool 1 minute on baking sheets. Remove to wire racks; cool 20 minutes or until completely cool.

Christmas Tree Sugar Cookies: Omit pretzels, chocolate mini morsels, and cinnamon candies. Freeze dough 15 minutes. Roll dough to a 1/4-inch thickness on a floured surface, and cut with a 3-inch Christmas tree-shaped cookie cutter. Place 2 inches apart on ungreased baking sheets. Bake at 350° according to package directions or until lightly browned. Remove from oven, and cool as directed. Frost tops of cookies with ready-to-spread vanilla frosting, and sprinkle with red and green colored sugars and sprinkles. Makes 1 1/2 dozen

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Re: Christmas Recipes

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