Christmas Puddings 1 cup plain flour 2 oz butter 1 cup firmly packed brown sugar 8 oz sultanas 8 oz raisins 8 oz currants 4 oz mixed peel 4 oz dates 2 cups fresh bread crumbs 1 tablespoon grated lemon rind 1/2 teaspon nutmeg 1/2 teaspoon salt 3 eggs 2/3 cup milk 1/4 cup brandy 1/4 cup rum Sift flour, rub in butter until mixture resembles fine breadcrumbs. Chop raisins and dates, add to the flour mixture with sugar, sultanas, currants, chopped peel, breadcrumbs, lemon rind, nutmeg and salt, Beat eggs lightly, add to fruit with milk, brandy and rum mix well. Fill mixture into pudding cloth, tie with string 1" above top of pudding. Lowere carefully into large saucepan of boiling water, cover, boil for 5 hours. Re-boil 2 hours on day of serving. Hints 1. Check saucepan regularly so that it doesn't boil dry 2. Alcohol may be varied or replaced by a lemon juice/milk/water mixture 3. It is cheaper to buy calicoe from a fabric store than to buy a pudding cloth and they are the same thing 4. If you have silver coins add them during the stirring stage. 5. It is good luck to stir a pudding and every body around should have a stir. 6. I hang my pudding from a hook in the pantry and they will keep like this for several months
EGGNOG CHEESECAKE 2 packages chocolate-laced pirouette cookies 1/3 cup graham cracker crumbs 3 tablespoons margarine, melted 16 ounces cream cheese, softened 2 cups cold eggnog 2 cups cold milk 2 packages vanilla instant pudding mix, (4 serving size) 1 tablespoon rum 1/8 teaspoon ground nutmeg Cool Whip, thawed (optional) ribbon, optional Reserve one cookie for garnish, if desired. Cut 1" piece off 1 end of each of the remaining cookies. Crush 1" pieces into crumbs; set aside remaining cookies for sides of cake. Combine cookie crumbs, graham cracker crumbs and margarine until well mixed. Press crumb mixture firmly into bottom of 9" springform pan. Beat cream cheese at low speed until smooth. Gradually add 1 cup of the eggnog, blending until mixture in very smooth. Add remaining eggnog, milk, pudding mix, rum and nutmeg. Beat until well blended, about 1 minute. Pour cream cheese mixture carefully into pan. Chill until firm, about 3 hours. Run hot metal spatula or knife around edges of pan before removing sides of pan. Press remaining cookies, cut side down, into sides of cake. Garnish with Cool Whip and reserved cookie, if desired. Tie ribbon around cake, if desired.
Cherry Christmas Coffee Bread 3/4 cup milk 1/4 cup water 1 egg 1/4 cup margarine or butter -- cut up 3 1/2 cups bread flour 1/4 cup sugar 3/4 teaspoon salt 1 teaspoon active dry yeast or bread machine yeast 1 cup dried tart cherries 1/2 cup sugar 1 tablespoon bread flour 1 teaspoon ground cinnamon 3 tablespoons margarine or butter 1 cup sifted powdered sugar 1/2 teaspoon vanilla Milk Halved candied red and green cherries 1. Add the first 9 ingredients to the bread machine pan according to the manufacturer's directions. Select the dough cycle. When cycle is complete, remove dough from machine. Punch down. Cover and let rest for 10 minutes. 2. Meanwhile, for filling, in a bowl combine the 1/2 cup sugar, 1 tablespoon bread flour, and 1 teaspoon cinnamon. With a pastry blender, cut in 3 tablespoons margarine or butter until crumbly. Set aside. 3. Divide the dough in half. On a lightly floured surface, roll 1 half into a 12x6-inch rectangle. Sprinkle the rectangle with one-third of the filling, then fold in half to make a 12x3-inch rectangle. Cut into twelve 3x1-inch strips. Twist the strips. Arrange twisted strips on a greased large baking sheet to form a tree shape. Use 10 strips for the lower branches, placing cut ends toward the center, and one strip for the base. Cut remaining strip in half; use for top branches. 4. Repeat with remaining dough, forming another tree shape on a second baking sheet. Cover; let rise in a warm place about 30 minutes or until nearly double. 5. Bake in a 375 degree F oven for 12 to 15 minutes or until golden brown. Remove from baking sheets; cool on wire racks. 6. In a small bowl stir together powdered sugar and vanilla. Stir in enough milk (3 to 4 teaspoons) to make a glaze of drizzling consistency. Drizzle over breads. Garnish with cherries. Makes 16 servings. Nutrition facts per serving: 257 calories, 6 g total fat, 1 g saturated fat, 14 mg cholesterol, 170 mg sodium, 46 g carbohydrate, 1 g fiber, 5 g protein.
Candy Tree 2 -13 ounce packages miniature candy bars -- unwrapped assorted decorator frosting 1 -12 inch Styrofoam cone foil 1 -18 ounce package large gumdrops Decorate candy bar miniatures as desired with decorator frosting. Let stand about 30 minutes or until frosting is set. Wrap cone in foil to cover. Attach candy bars and gumdrops to cone with decorator frosting
Chile Pepper Christmas Cookies Cookie: 12 T unsalted butter 3/4 cup sugar 1 large egg 1 T finely grated lemon zest 1 tsp pure vanilla extract 2 1/4 cups all-purpose flour 1/4 tsp salt Cookie Paint: 2 large egg yolks, lightly beaten and separated in equal portions into 2 or more bowls or cups food coloring Preheat oven to 350 F. Soften the butter. In a mixing bowl, cream the sugar and butter and add the egg, lemon zest and vanilla. Beat until blended. Whisk together the flour and salt and gradually add them to the creamed mixture, on low speed. Add water, a few drops at a time, until the dough starts to come away from the side of the bowl. Roll out dough to 1/8-inch thickness on a lightly floured surface. Cut out chile pepper shapes,using a cookie cutter or freehand. Transfer shapes to greased or nonstick cookie sheets. Using a few drops of food coloring at a time, color the egg yolk in each cup, as desired. Using a small, clean paint brush, paint the chile pepper red and its stem green. Bake 8-12 mins, or until the cookies begin to brown around the edges. Dust with red or green sprinkles if desired. Yield: about 4 dozen 3-inch cookies
Cherry Almond Christmas Wreath 3 1/2 cups all-purpose flour (3 1/2 to 4 cups) 3 tablespoons sugar 1 package Fleischmann's Active Dry or Rapid Rise Yeast 1/2 teaspoon salt 1/2 cup water 1/2 cup dairy sour cream 1/4 cup butter or margarine 1 egg 1/2 cup chopped red candied cherries Almond Filling: 1/2 cup almond paste (5 ounces) 1 egg white 1/2 cup blanched almonds -- toasted Icing: 1 cup confectioner's sugar 2 tablespoons milk 1/4 teaspoon almond extract In large bowl combine 3/4 cup flour, sugar, undissolved yeast, and salt. Heat water, sour cream and butter until very warm (120� to 130�F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. (With Rapid Rise Yeast, cover kneaded dough; let rest on floured surface 10 minutes. Proceed with recipe.) Prepare Almond Filling: Combine almond paste with 1 egg white. Beat with fork until blended. Stir in chopped, blanched almonds, toasted. Punch dough down. On lightly floured surface, roll dough to 9- x 16-inch rectangle. Spread filling to within 1/2-inch of edges; sprinkle with cherries. Roll up from long side as for jelly roll; pinch seam to seal. Form into ring and pinch ends to seal. Place ring, seam side down, on greased baking sheet. With sharp knife, cut slits, 3/4 through dough, a1-inch intervals. Turn each section on its side. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Bake at 375�F for 25 minutes or until done. Remove from baking sheet; cool on wire rack. Frost with Almond Icing.
Chocolate Gingerbread Cookies 1/2 cup shortening 1/2 cup sugar 1 egg 1/2 cup molasses 1 Tbsp. vinegar 2 + 1/2 cups sifted all purpose flour 1/2 tsp. baking soda 1/4 cup melted chocolate chips 2 ground ginger 1/2 tsp. ground cinnamon 1/2 tsp. ground cloves 1. Cream shortening and sugar. 2. Beat in egg, molasses, and vinegar. 3. Sift together dry ingredients. 4. Blend into creamed mixture. 5. Beat chocolate until smooth. 6. Chill 3 hours. 7. Roll dough on lightly floured surface to 1/8 inch thick. 8. Cut in shapes. 9. Place 1 inch apart on cookie sheet. 10.Bake at 375F for 5 to 6 minutes. 11.Cool slightly on cookie sheet. 12. Remove to rack.
Chocolate Christmas Candies 1 cup Butter Or Regular Margarine 1/2 cup Peanut Butter -- Cream Style 2 +1/3 cups Graham Cracker Crumbs 2 cups Confectioners' Sugar -- Sifted 2 cups Flaked Coconut 1 cup Walnuts -- Chopped 6 ounces semisweet chocolate chips 1 Paraffin Piece (2 1/2 inch) -- cut up Combine the peanut butter and butter in a 2-quart saucepan. Cook, over medium heat, stirring constantly, until melted. Remove from the heat. Combine the graham cracker crumbs, confectioners' sugar, coconut, and walnuts in a bowl. Pour the peanut butter mixture over all then toss until well blended. Shape the mixture into 1/2-inch balls. Place on waxed paper lined baking sheets. Cover with aluminum foil. Chill in the refrigerator. Combine the chocolate chips and paraffin in the top of a double boiler. Place over hot water and stir until melted. Dip the balls in the chocolate. Place on waxed paper lined baking sheets and let stand until the chocolate is set. Cover with aluminum foil and store in the refrigerator. Makes about 2 lbs of candy
Christmas Bears Snack Mix 2 cups Bear-shaped chocolate graham snacks 2 cups Mini oreos with red frosting 4 cups Popped popcorn 2 cups Red, white & green candy --coated chocolates 1 cup Red & green gummi bears Mix all ingredients in a large bowl. Store in plastic bags or covered container. NOTE: Can change this by changing the chocolate graham bears and mini oreos for any small cookies or snacks desired.
Chocolate Spoons Ingredients: 1 cup semisweet chocolate chips 3/4 cup milk chocolate chips 20 to 24 plastic spoons Directions: 1) In a microwave safe bowl, melt semisweet chocolate pieces in microwave for 2 to 3 minutes and stir until smooth. Dip spoons into chocolate. Put spoons onto wax paper and refrigerate until chocolate hardens. 2) Melt milk chocolate pieces in microwave for 2 to 3 minutes and stir until smooth. Place chocolate into plastic bag and cut off a corner. Drizzle melted chocolate over spoons. Refrigerate until chocolate hardens. 3) Wrap each spoon separately and store in a cool dry place. Makes 20 to 24 spoons
Christmas Bonbons 1/3 cup sugar 1/4 cup margarine -- softened 1/4 cup plus 2 tablespoons frozen orange juice --concentrate -- thawed & undiluted 1/4 cup honey 1 +1/2 teaspoons grated orange rind 1 teaspoon vanilla extract 1 egg 1/2 cup plus 2 tablespoons all-purpose flour 3/4 teaspoon ground cinnamon 1/8 teaspoon baking soda 1/8 teaspoon ground cloves 1/8 teaspoon ground allspice 1/2 cup dried cranberries 1/3 cup golden raisins 1/3 cup finely chopped dried apricots 3 tablespoons chopped almonds Cream sugar and margarine, using an electric mixer set at medium speed, until mixture is light and fluffy (about 5 minutes). Add juice concentrate, honey, orange rind, vanilla, and egg; beat at medium speed until blended. Combine flour, cinnamon, baking soda, cloves, and allspice. With mixer running at low speed, gradually add to orange mixture. Stir in cranberries, raisins, apricots, and almonds. Spoon batter evenly into 33 paper-lined miniature muffin pans. Bake at 350 degrees F for 20 minutes or until lightly browned. Cool in pans 3 minutes; remove from pans and cool on a wire rack.
Christmas Bells Rich, buttery cookies that aren't only for Christmas. Ingredients 3/4 cup LAND O LAKES� Butter, softened 1/2 cup C&H Pure Cane Granulated Sugar 1 egg yolk 1 +3/4 cups flour 1 teaspoon vanilla 12 maraschino cherries, halved Directions In a large mixing bowl on medium speed, beat butter and sugar until fluffy. Add egg yolk and beat until creamed. Reduce speed to low; add flour and vanilla. Roll into an 8-inch log, 1-1/2-inches thick. Wrap in plastic wrap and refrigerate 2 hours. Preheat the oven to 375�F. Cut the log into 1/4-inch slices and place 1-inch apart on ungreased cookie sheet. Fold 2 edges of cookie over so each cookie has a point on end and a rounded bell shape on the other. Tuck a cherry half into each cookie. Bake 10 to 12 minutes, or just until light golden brown. Transfer cookies to a wire rack and let cool completely. Makes about 24 cookies. Yields: 24 cookies
Christmas Bows Dough: 2 cups all-purpose flour (2 to 2 1/4 cups) 1 package Fleischmann's Rapid Rise Yeast 1/2 cup sour cream 1 tablespoon water 1/2 cup butter or margarine (1 stick)-- softened 1 egg Granulated sugar Powdered sugar Fruit Filling: 1/3 cup cherry or raspberry preserves 1/4 cup dry bread crumbs 1/4 cup granulated sugar 2 tablespoons butter or margarine -- softened 1/2 teaspoon pure almond extract To make dough: In a large bowl, combine 1/2 cup flour and undissolved yeast. Heat sour cream and water until very warm (120 to 130�F); stir into dry ingredients. Stir in butter, egg and enough remaining flour to make soft dough. Divide dough in half; wrap each in plastic wrap. Refrigerate 2 to 24 hours. To make filling: In small bowl, combine cherry preserves, bread crumbs, 1/4 cup sugar, butter and almond extract. To shape: Sprinkle work surface with granulated sugar. Roll one half of dough to 18 x 8-inch rectangle. Spread half of filling lengthwise over half of dough. Fold dough, lengthwise in half, to form 18 x 4-inch rectangle; trim uneven edges, if desired. Cut crosswise into 12 (1 1/2-inch wide) strips; twist each in center to form "bow". Place on lightly greased baking sheets. Bake at 375�F for 15 to 20 minutes or until golden brown, switching position of pans halfway through baking for more even browning. Remove from pans; cool on wire racks. Sift powdered sugar over cookies before serving.
Christmas Cake Cookies Ingredients: 1 pound pitted dates 1/2 pound candied cherries 1/2 pound candied pineapple 1/2 pound shelled almonds 1/2 pound shelled Brazil nuts 2 1/2 cups sifted all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cinnamon 1 cup butter (no substitutions) 1 + 1/2 cups sugar 2 eggs Directions: Cut dates in chunks; cut candied cherries in quarters; slice pineapple in thin slivers; blanch the almonds, chop them coarsely and toast until golden; chop Brazil nuts. Sift flour, baking soda, salt and cinnamon together. Start your oven at 350F or moderately hot. Work butter until soft and creamy. Add sugar gradually and continue working the mixture until quite smooth. Now beat in the eggs thoroughly, then stir in sifted flour combination and all the fruits and nuts. (Batter will be rather stiff.) Drop cookie batter from a teaspoon onto ungreased cookie sheets and bake ten minutes. DON'T OVERBAKE as cookies are nicer when soft in texture. Remove from oven, cool slightly and remove from cookie sheets. Makes from 150 to 170 delicious little cookies which keep extremely well.
Christmas Candy Cane 3 c Sugar 1 ts Peppermint flavoring 1/2 c Water 3/4 c Lt. corn syrup 3/4 ts Red vegetable coloring 1/4 ts Cream of tartar The sugar, water, syrup, and cream of tartar you combine and heat till the sugar's dissolved real fine. Divide into two saucepans, boil, but don't stir, please, until each lot is 280F. Add 1/2 ts peppermint to each lot and add the coloring to one, the other not: place on an enamel or marble table to cool. (First oiling the table, as a general rule). Like taffy you stretch and pull and form into ropes of red and white, now twist them around again and again. And form them into your candy cane. Now on an oiled surface you allow them to harden.
Christmas Candle - Kid Friendly 1 pineapple slice 1/2 banana 2 maraschino cherries 1 candy mint leaf 1 leaf of lettuce Place lettuce on plate, put pineapple slice on lettuce, put the cut end of the banana in hole of pineapple, top with cherry. Place mint leaf on side with another cherry.
Christmas Cherry Cookies 1 cup butter or margarine -- softened 1/4 cup sifted powdered sugar 2 cups all-purpose flour 1 cup chopped pecans 1 tsp vanilla extract 36 candied cherries Powdered sugar Cream butter and 1/4 cup sugar, beating well at medium speed with an electric mixer. Add flour, pecans and vanilla; mix until well blended. Shape dough into 1 inch balls, place on ungreased cookie sheets. Press a cherry in center of each cookie. Bake at 325� for 30 minutes. Remove to wire racks to cool slightly. Roll cookies in powdered sugar and cool completely on wire racks
Christmas Cappuccino Mix 1 cup chocolate-flavored drink mix 1 cup powdered instant nondairy creamer 3/4 cup instant coffee 1/2 cup sugar 1 teasp ground cinnamon 1/4 teasp ground nutmeg Combine all the ingredients in a medium bow. Store in an airtight container. Makes 3 1/2 cups -------------------------------------------------- Cappuccino 2 tbs Cappuccino Mix 6 oz boiling water Whipped cream and shaved chocolate Place the Cappuccino Mix in the bottom of a mug. Add the boiling water and stir until the cappuccino is smooth. Garnish with whipped cream and shaved chocolate.
Christmas Kisses 2 + 1/2 cups all-purpose flour 1 cup butter -- softened 1/2 cup granulated sugar 1 egg 2 teaspoons vanilla 1 cup finely chopped pecans 8 ounces Hershey Kisses (unwrapped) 1 cup powdered sugar 1 Large bowl 1 Large zip-lock bag 1 Large plate Baking sheet Preheat oven to 350 degrees. 1. In a bowl mix flour and butter until crumbly. 2. Then add the sugar, egg and vanilla, mix until blended. 3. Place this mixture on a flat surface. 4. Knead until thoroughly mixed. (1 minute) 5. Place dough in plastic bag. 6. Add the nuts to the bag of dough. 7. Mix dough by squeezing the bag. 8. Break off 1-inch pieces of dough. 9. Shape piece of dough around a chocolate kiss. 10. Roll into a ball with candy in center. 11. Repeat with the rest of dough and chocolate kisses. 12. Place cookies on an ungreased baking sheet. 13. Bake 18-20 minutes or until bottoms are slightly brown. 14. Sprinkle the powered sugar on a large plate. 15. Roll each cookie in the powered sugar. 16. Allow to cool. 17. Then roll the cookies in the powered sugar once again. Makes about 4 dozen
Christmas Coffeecake 1 cup flour 1 tsp. soda 1/2 tsp. salt 1 1/2 cup chopped fresh cranberries 1 stick unsalted butter -- melted 1 egg -- lightly beaten 1/2 cup light brown sugar 1/2 cup granulated sugar 1/4 tsp. ground cloves 1/4 tsp. ground nutmeg 1 tsp. ground cinnamon 1/2 cup chopped walnuts powdered sugar -- for dusting Preheat oven to 350 degrees. Sift together flour, soda, & salt�set aside. Combine all remaining ingredients and mix well. Stir in flour mixture. Spread in a buttered 8-inch square baking pan. Bake 40-45 min., until knife inserted in center comes out clean. Let sit 10 min., cut into squares, sift over powdered sugar, & serve. Serves 9
Cinnamon Ornaments 1 c. ground cinnamon 1 tsp. ground allspice 1 tsp. ground cloves 1 tsp. ground nutmeg 1 c. applesauce Mix all together; add appesauce a little at a time. Add 1 to 2 talespoons of applesauce if necessary. Roll out 1/4 to 1/3 inch thick. Cut with your choice of cookie cutters. Air dry 4 to 5 days. Decorate with ribbons and lace. Makes 2 dozen ornaments.
