Christmas Chocolate Mayonnaise Cake

Christmas Chocolate Mayonnaise Cake

Ingredients :
2 cups flour
1/2 cup cocoa
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup sugar
3/4 cup mayonnaise
1 cup water
1 teaspoon vanilla

Directions :
1. Sift together the flour, cocoa, soda and salt.
2. Cream together the sugar, mayonnaise, water and vanilla.
3. Add dry ingredients to the creamed mixture; stir until well blended.
4. Pour batter into greased and floured layer cake pans (or a 9- x 13-inch pan).
5. Bake at 350°F. for about 25 minutes.
6. Top with your favorite frostings and holiday sprinkles when cool.

Source : Christmas4Home

Christmas Dump Cake

Christmas Dump Cake

Ingredients :
1 (16 oz.) can whole cranberries
1 (21 oz.) can apple pie filling
1 box yellow cake mix
1 cube of butter
1/2 c. chopped walnuts, almonds or granola

Directions :
1. Heat oven to 325 degrees.
2. Dump cranberries into an ungreased 9 x 13 inch baking pan.
3. Dump apple pie filling into pan.
4. Spread mixture evenly and spread dry cake mix on top.
5. Cut up butter and dot top of cake.
6. Sprinkle nuts and/or granola over cake.
7. Bake for 1 hour and 15 minutes.

Source : Christmas4Home

Christmas Rum Cake

Christmas Rum Cake

Ingredients :
1 c. chopped nuts
4 eggs
1 pkg. yellow cake mix
1/2 c. cold water
1 (3 3/4 oz.) pkg. vanilla instant pudding
1/2 c. dark rum
1/2 c. salad oil

Glaze :
1/4 lb. butter
1 c. sugar
1/4 c. water
1/2 c. dark rum

Directions :
1. Preheat oven to 325 degrees.
2. Grease and flour a 12- cup bundt pan.
3. Pour nuts only in bottom of bundt pan.
4. Mix all other ingredients together.
5. Pour over nuts.
6. Bake 1 hour and cool.
7. Invert on serving plate.
8. Prick top.

Glaze :
1. Melt butter.
2. Stir in water and sugar.
3. Boil 5 minutes, stirring constantly.
4. Remove from heat, add rum, and drizzle over top and sides of cake.

Source : Christmas4Home

Pistachio Christmas Cake

Pistachio Christmas Cake

Ingredients :
1 box white cake mix
3 eggs
1 c. vegetable oil
1 c. 7-Up
2 oz. chopped walnuts
1 pkg. pistachio instant pudding mix

Frosting :
1 pkg. instant pistachio pudding
1/2 pt. whipping cream1 c. milk


Directions :
1. Mix all cake ingredients together.
2. Bake in bundt pan at 350 degrees for 40 to 45 minutes. Do not over bake.
3. Cool cake and remove from pan.
4. Mix frosting ingredients and frost cake.
5. Add cut cherries (red and green) to make wreaths on top of cake.


Source : Christmas4Home

Christmas Plum Cake

Christmas Plum Cake

Ingredients :
2 cup self-rising flour
2 cup sugar
1 cup cooking oil
1 tsp. cloves
1 tsp. cinnamon
1 tsp. vanilla
2 jars plum baby food
3 eggs

Glaze :
1 cup confectioner's sugar juice of one lemon

Directions :
1. Beat sugar and oil together.
2. Add eggs one at a time.
3. Then add plums and vanilla.
4. Finally, add flour, cloves, and cinnamon.
5. Pour into tube pan or bundt pan and bake at 350 degrees for one hour.

Glaze :
Mix confectioner's sugar and lemon juice together and pour over warm cake.

Source : Christmas4Home

Stollen

Stollen

Serving Size : 1 large loaf

Ingredients :

1/4 oz Yeast (dried), active 1 package
3 1/2 c Flour
3 lg Eggs
1 Egg yolk
1/2 c Butter,soft
1/2 c Sugar, granulated
1 T Lemon peel, grated
3/4 c Water, warm
1 c Almonds (blanched), chopped
1/2 c Citronat (candied lemon peel), cut into small pieces
1/2 c Orangenat (candied orange peel), cut into small pieces

1/2 c Raisins

Directions :

1. Dissolve the yeast in the water and proof it.
2. Add the eggs, egg yolk, sugar, butter and half of the flour.

Beat for 10 minutes.
3. Blend in the remaining flour, fruits, nuts, and peel.

Let rise about 1 1/2 hours, until doubled. Punch down,

cover and refrigerate overnight.
4. Knead the dough. Roll into one or two rectangles,

butter it, and fold over the edges to make a rolled loaf.

Place on a greased cookie sheet with the folded edges down.
5. Spread with a combination of 1 egg white and

about 1 T water. Let rise until doubled in size

(45 to 60 minutes).
6. Bake 30-35 minutes at 375 degrees F. until golden brown.

Yogurt Pumpkin Pie

Yogurt Pumpkin Pie

Ingredients :

1 1/2 cups plain yogurt
15-oz canned pumpkin
3/4 cup dark brown sugar
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg
5 egg yokes
1/8 tsp salt
9-inch frozen pie shell

Instructions :

1. Heat oven to 350 degrees.
2. In a large bowl, combine all ingredients and whisk until smooth.
3. Pour batter in the pie shell and place on a cookie sheet.
4. Bake for 50-55 minutes.
5. Remove from oven and cool for 1 hour.
6. Cover and refridgerate for 2 hours before cutting.

Source : Christmas4Home

New Orleans Pralines

New Orleans Pralines

Ingredients :

1 1/4 cups of Sugar
3/4 cups of brown sugar
1/2 cup of evaporated milk
1/2 stick butter
1 tablespoon vanilla
1 1/2 cups pecans

Instructions :

1. Put sugars and milk in heavy bottom pan.
2. Cook to soft ball stage.
3. Take off stove and add butter, vanilla and pecans.
4. Stir until shine leaves mixture.
5. Spoon on waxed paper. Cool it well.


Source : Christmas4Home

Snowball Cookies

Snowball Cookies

Ingredients :

2 cups butter
1/2 cup cornstarch
3 cups flour
1 cup confectioner sugar

Instructions :

1. Cream butter. Add remaining ingredients and mix well.
2. Drop on cookie sheet (1/2-1 inch balls).
3. Bake at 350 degrees for approx. 20 minutes.
4. Cool and then roll in confectioner sugar.


Source : Christmas4Home

Double Chocolate Cookie Bars

Double Chocolate Cookie Bars

Ingredients :

24 chocolate oreo type cookies, finely crushed
1/2 cube butter or margarine, melted
2 cups semi-sweet choc. chips, divided
1 14 oz can SWEETENED condensed milk
1 tsp. vanilla1 cup chopped nuts

Instructions :

1. Mix cookie crumbs and melted marg.
2. Press firmly into the bottom of a 9 x 12 inch baking dish.
3. Melt 1 cup chocolate chips, sweetened milk, and vanilla over low heat.
4. Pour evenly over cookie crust.
5. Top with remaining one cup chocolate chips and nuts.
6. Bake at 350 for about 20 minutes.
7. Cool it completely and then cut into small squares.

Source : Christmas4Home

Chocolate Fudge

Chocolate Fudge

Serving Size : Makes 5 pounds

Ingredients :

1 lb. milk chocolate Hershey bar
2 pkg. chocolate chips
1 7-oz jar marshmallow creme
1 lb. walnuts
4 1/2 c. white sugar
1 12-oz can evaporated milk
1/3 cube butter


Instructions :

1. Break chocolate bar into small pieces.
2. Put chocolate bar pieces, chocholate chips, marshmallow creme and nuts into mixing bowl.
3. In small pan put sugar, milk and butter and cook 4 1/2 minutes.
4. When a rolling boil has been reached (watch closely for burning), pour mixture over
ingredients in mixing bowl. Stir throughly.
5. Pour about 1 inch thick in several greased pans.
6. Sit for 24 hours before cutting.


Source : Christmas4Home

Eggnog Bread

Eggnog Bread

Ingredients :

2 eggs

1 cup sugar

1 cup eggnog

1/2 cup butter, melted

1/4 tsp. nutmeg

2 tsp. rum extract

1 tsp. vanilla

2 1/4 cup flour

2 tsp baking powder

Instructions :

1. Preheat oven to 350 degrees. Grease bottom of bread pan.

2. Beat eggs. Add the sugar, eggnog, butter, rum and vanilla and blend well.

3. Add the flour, baking powder and nutmeg. Stir until just moistened and pour into greased pan.

4. Bake for 45-50 minutes or until toothpick comes out clean.

5. Cool for 10 minutes. Remove from pan. Cool bread completely before slicing.

Source : Christmas4Home

Chocolate Pizza

Chocolate Pizza

Ingredients :

1 (12oz) pkg real semi- sweet chocolate chips
1 lb white almond bark, divided
2 cups miniature marshmallows
1 cup crisp rice cereal
1 cup peanuts
1 (6oz) jar red maraschino cherries, drained, cut in half
2 Tbsp green maraschino cherries, drained and quartered
1/3 cup angel flake coconut
1 tsp oil

Instructions :

1. Melt chocolate chips with 14 oz almond bark in large pan over low heat.
2. Stir in marshmallows, cereal and peanuts.
3. Pour onto greased 12" pizza pan.
4. Top with cherries, sprinkle with coconut.
5. Melt remaining 2 oz almond bark with oil over low heat, stir till smooth.
6. Drizzle over coconut.
7. Chill until firm.Store at room temperature.

Source : Christmas4Home

Bacardi Rum Cake

BACARDI RUM CAKE

Ingredients :

Cake:
1 cup chopped or ground pecans or walnuts
1 18 1/2 oz. pkg. yellow cake mix
1 3-3/4 oz. pkg. Jell-0 Vanilla Instant Pudding
4 eggs
1/2 cup cold water
1/2 cup liquid cooking oil
1/2 cup Bacardi dark rum (80 proof)

Note :
* If using yellow cake mix with pudding already in the mix: Omit instant pudding, use 3 eggs instead of 4, 1/3 cup oil instead of 1/2 cup.
* If you want a cake that has a lighter rum taste, use less rum.

Glaze:

1/4 lb. butter

1/4 cup water

1 cup granulated sugar

1/2 cup Bacardi dark rum

Instructions :

Cake:

1. Preheat oven to 325 degrees.

2. Grease and flour 10 inch tube or 12-cup Bundt pan. Sprinkle nuts over bottom of pan.

3. Mix all cake ingredients together using mixer, for 2 minutes. Pour batter over nuts.

4. Bake for 1 hour. Cool and then invert on serving plate.

5. Prick top to spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up.

Glaze:
1. Melt butter in saucepan. Stir in water and sugar.

2. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.

Hint: For faster preparation - you may split cake horizontally, and spoon 2/3 of glaze evenly over both cut halves. Spread seedless raspberry jam over bottom half. Put top half back on. Brush top and sides of cake with remaining glaze.

Source :

Bacardi Pineapple Rum Torte

BAKER'S AND BACARDI PINEAPPLE RUM TORTE

Ingredients :

1 (2-layer) yellow cake mix

3 eggs

1 cup Bacardi Amber Rum

1/2 cup water

1/3 cup oil

2-2/3 cups (7 oz)

Baker's Angel Flake Coconut

1 can (20 oz) crushed pineapple in juice

1 package (4-serving size) Vanilla Flavor Instant Pudding

3-1/2 cups (8 oz) Cool Whip Topping

Instructions :

1) Combine cake mix, 3/4 cup of the rum, eggs, water and oil in large bowl.

2) Beat the mixture at medium speed of mixer for 2 minutes.

3) Stir in 2/3 cup of the coconut.

4) Pour into greased, floured 15-by-10 inch pan.

5) Bake at 350 degrees for 30-35 minutes.

6) Cool for 10 minutes and remove from pan.

7) Cool on rack and cut into 3 10-by-5 inch pieces.

8) Drain pineapple, reserving 1/3 cup of the juice.

9) Combine pudding mix, 3/4 cup of the pineapple, reserved juice and remaining rum; stir to

blend. Fold in whipped topping.

10) Place 1 cake layer on plate; spread with some of the topping mixture; top with half the

remaining pineapple. Repeat layers, ending with cake.
11) Frost cake with remaining topping mixture. Cover with the rest of the coconut.

Source : Thanks to Natasha Nalley &

American Indian Cold Christmas Cake Recipe

American Indian Cold Christmas Cake Recipe

Ingredients :

1 lb. pecans or walnuts, chopped

1 lb. shredded moist coconut

1 lb. raisans

1 lb. vanilla wafers

1 regular can sweetened condensed milk

Instructions :

1. Combine dry ingredients well.

2. Pour in sweetened condensed milk and work through with hands so that dry ingredients are

thoroughly saturated.

3. Press into spring foam pan.

4. Refrigerate for 2 days.

5. Use hazelnuts, dates and thick goats milk and then wrap the cake in watertight leaves bound

with vine and placed in cold running stream for several days.

Source :