Christmas Macaroons

CHRISTMAS MACAROONS

Ingredients :

1 (7 oz.) pkg. of shredded coconut

2 egg whites

3/4 cup of sugar

1/8 teaspoon of salt

1 teaspoon of vanilla

1/4 cup of flour

1/4 cup of pecans, chopped

1/2 cup of assorted colored gum candy, cut into sm. pieces

Method :

Heat oven to 325 degrees.

Whip egg whites slightly and add sugar, salt, vanilla, flour, pecans and candy.

Mix well and drop by teaspoonfuls on greased cookie sheet, leaving a space between each.

Bake about 15 minutes or until slightly brown.

Let cool for 1 minute before removing from cookie sheet.

Christmas Pickles

CHRISTMAS PICKLES

Ingredients :

10 pickles, sliced thin

1 cup of green peppers

1 cup of red peppers

1/2 cup of onions, diced

1 cup of vinegar

2 cups of white sugar

1 tablespoon of mustard seed

1 tablespoon of dill seed

1 tablespoon of salt

Method :

Heat vinegar and sugar until it comes to boil.

Do not boil.

Cool and pour over pickles, peppers and onions.

Will keep without sealing for months in refrigerator.


  

Triple Choclate Fudge

TRIPLE CHOCOLATE FUDGE


Ingredients :


4 1/2 cups of sugar
1 teaspoon of salt
1/2 cup of butter
1 – 13 oz. can of evaporated milk
1 12 oz. bag of chocolate chips
4 – 4 oz. bars of German's sweet chocolate, broken into 1 inch chunks
9 oz. of milk chocolate, broken into 1 inch chunks
2 teaspoons of vanilla
4 cups of coarsely chopped toasted nuts




Method :


In 6 quart Dutch oven, combine sugar, salt, butter and milk.


Bring to simmer,stirring constantly, over medium heat.


As soon as first bubble is seen, boil mixture exactly 8 minutes.


Remove from heat immediately.


Quickly stir in remaining ingredients. Blend thoroughly.


Pour into two oiled 9 x 13 inch pans.


Cover with foil and refrigerate until firm.


Slice as desired. Bring to room temperature before serving for fullest flavor.


Store in refrigerator or freezer.

Christmas Punch Recipes - Cranberry Christmas Punch

CRANBERRY CHRISTMAS PUNCH

Makes about 25 servings

Ingredients :

1 - 3 oz. package of cherry flavored gelatin

1 cup of boiling water

1 - 6 oz. can of frozen lemonade or pineapple-orange juice concentrate

3 cups of cold water

1 - 1 quart bottle of cranberry juice cocktail, chilled

1 - 1 pint of ginger ale, chilled

Method :

Dissolve cherry flavored gelatin in boiling water.

Stir in lemonade or pineapple-orange juice concentrate.

Add the cold water and the cranberry juice cocktail.

Place in a large punch bowl two trays of ice cubes or a molded ice ring.

Pour punch over ice.

Slowly pour in chilled ginger ale.

Fruit flavored sherbet may be added if desired.

CHRISTMAS PUNCH

Ingredients :

2 cups of boiling water

3/4 cup of sugar

1/2 teaspoon of ground cinnamon

1 - 46 oz. can of pineapple juice, chilled

1 - 32 oz. bottle of cranberry juice, chilled

1 - 28 oz. bottle of ginger ale, chilled

Method :

Combine water, sugar and cinnamon in a saucepan.

Bring to a boil, and stir until sugar dissolves and chill.

Combine sugar, syrup, fruit juices and ginger ale.

Serve over ice.

Yield 3 3/4 quarts.

Source : Career Builders Club

New England Christmas Cookies

New England Christmas Cookies

Ingredients :

3/4 cup of melted shortening

3/4 cup of melted butter

1 cup of brown sugar

1 cup of white sugar

1 teaspoon of cinnamon

1 cup of sliced blanched almonds

3 eggs, beaten

1 teaspoon of salt

3 1/2 cups of flour

1 1/2 teaspoons of soda

Method :

Cream sugar and melted ingredients.

Beat eggs and add to creamed mixture.

Sift together all dry ingredients and beat into dough.

Stir in almonds.

Form dough into small rolls and wrap in wax paper.

Refrigerate overnight.

Slice thin and bake at 350 degrees for 8 to 10 minutes.

DO NOT OVERBAKE.

CHRISTMAS CHEESE SPREAD

CHRISTMAS CHEESE SPREAD



Ingredients :


1 lb. of sharp cheddar cheese
1/2 cup of mayonnaise
1/4 cup of heavy cream
1 cup of chopped pecans
1 tablespoon of garlic
2 dashes of Tabasco sauce
1 teaspoon of cayenne pepper


Method :


Shred cheese.


Mix all ingredients,shape in mold, refrigerate.


Remove from mold prior to serving.


Serve with crackers.

CHRISTMAS - PINEAPPLE CHEESE BALL RECIPE

CHRISTMAS - PINEAPPLE CHEESE BALL

Ingredients :

2 (8 oz.) pkgs. of cream cheese

1 (8 1/2 oz.) can of crushed pineapple, drained

2 cups of chopped pecans

1/4 cup of chopped green pepper or 1/4 cup of chopped pimiento

2 tablespoons of finely chopped onion

1/2 teaspoon of seasoned salt

Method :

Beat softened cheese with a fork.

Stir in well drained pineapple, 1 cup pecans, pepper or pimiento, onion and salt.

Shape into 1 or 2 balls and roll in remaining pecans.

Wrap and store in refrigerator for 24 hours.

Serve with assorted crackers.

Hard Sauce

Hard Sauce

Perfect for Christmas and Thanksgiving pies or bread or even by the spoonful

Ingredients:

1 stick of butter, softened
1 egg
2 boxes of powdered (confectionary) sugar
Sherry (Harvey's Bristol Cream works well)

Directions:

1. Mix butter and egg
2. Add sugar slowly, mixing as you add.
3. As it gets thicker, add a little sherry at a time until it is desired consistency (generally like icing for a cake).
4. Refrigerate

Choclate Covered Strawberries

Chocolate Covered Strawberries


Ingredients :
1 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips (you can substitute all semi-sweet or all milk chocolate according to your own tastes)
1 tbsp. shortening (do not use butter, margarine, or oil)
2 pints fresh strawberries, rinsed and patted dry


Directions :
1. Cover tray with wax paper.
2. Place chocolate chips and shortening in a medium microwave safe bowl.
3. Microwave at high for 1 minute. Stir.
4. If necessary, microwave an additional 30 seconds or until chips are melted and
mixture becomes smooth when stirred vigorously. DO NOT over heat.
5. Holding the strawberry by the top, dip the bottom two-thirds of each strawberry into melted mixture.
6. Shake gently to remove excess chocolate.
7. Place on prepared tray.
8. Cover and refrigerate approximately 1 hour, or until coating is firm.
9. For best results, eat within 24 hours.

Broccoli Cream Cheese & Pear & Almond Soup

Broccoli Cream Cheese & Pear and Almond Soup

Ingredients :
1 x 250g head of broccoli,
1 large onion,
2 white parts of leek, chopped,
40g butter,
855ml vegetable stock,
150g low fat soft cheese,
2 x 15ml spoons fine oatmeal,
4 ripe pears,
175g toasted, flaked almonds,
570ml milk, salt and freshly ground black pepper.

Directions :
1. Trim the broccoli into tiny florets, chop the stalky parts quite small.
2. In a large saucepan, melt the butter and add the chopped leeks, onion and
broccoli stalks (leave aside the florets for later).
3. Stir well and leave to sweat for ten minutes.
4. Add chopped pears.
5. Stir in the oatmeal, almonds and milk a little at a time,
stirring well after each addition.
6. When the milk is stirred in, add the stock and seasoning.
7. Whisk well and simmer gently for ten minutes.
8. While the soup is cooling, steam the broccoli florets for about 5 minutes.
9. Pour the soup and place the soft cheese into a food processor, and blend until smooth.
10. Return the soup to a rinsed out pan, add the broccoli florets and re-heat gently,
adjusting the seasoning.
11. Serve with crusty French bread.

Courtesy : My Dear Valentine

Stir Fry Shrimp Scramble

Stir Fry Shrimp Scramble Recipe
Make this delicious dish to amuse your beloved with the exotic taste of stir fry scrambled shrimps. The recipe of this dish is pretty simple and does not take much of time.

Ingredients :
3 eggs
2 ounces medium-large frozen shrimps
1 1/2 teaspoons vegetable oil
3 ounces frozen pea pods
2 tablespoons green onions (chopped)
1 garlic clove (minced)
4 ounces water chestnuts (drained and sliced)
1/4-teaspoon ground ginger
1/4-teaspoon salt
Green onion fans

Directions :
1. Cook shrimp, onions, pea pods and garlic in medium hot oil in a
10-inch omelet pan until pea pods can be broken apart with a fork.
2. Add water chestnuts, cooking and stirring occasionally for 5 minutes.
3. Beat together eggs, ginger and salt, until they blend smoothly.
4. Add the vegetables.
5. Gently lift and turn mixture until it is thickened and
no visible liquid egg mixture remains.
6. Garnish with green onion fans (optional).
7. To make green onion fans, slit the white part of the green onion lengthwise.
8. Put them in a glass of cold water in the refrigerator and it will curl.

Courtesy : I Love India

Dessert Recipe - Pecan Pudding

Pecan Pudding

Ingredients :
1 tb Butter or Margarine
1 ea Large Beaten Egg White
1/3 c Dark Corn Syrup
1/4 ts Vanilla
2 tb Unbleached Flour
1/8 ts Baking Powder
1/4 c Chopped Pecans
1 x Powdered Sugar

Preparation :
1. Microwave the butter or margarine, in a 15-ounce custard cup (uncovered),
on 100% power for 30 to 40 seconds or until it has melted.
2. Swirl the butter in the custard cup, coating sides and bottom.
3. Now pour the excess butter from the custard cup into the beaten eggs.
4. Stir it in the dark corn syrup and vanilla.
5. Stir flour and baking powder together until they blend properly.
6. Mix and blend flour mixture into egg mixture.
7. Now gently fold in chopped pecans.
8. Pour the pecan mixture into the buttered 15-ounce custard cup and microwave it,
uncovered, on 50% power for 3 to 4 minutes or till the pecan mixture is settled firmly,
rotating the custard cup a half-turn every minute.
9. Sieve a little powdered sugar atop.
10. Serve warm with light cream topping, if desired.


Courtesy : My Dear Valentine

Drink Recipe - Paradise Drink

Paradise Drink Recipe

Ingredients :
1 1/2 oz. Apricot Brandy
1/2 oz. Gin
1 oz. Orange Juice
1/2-teaspoon Sweet Vermouth

Directions :
1. Take a mixing glass and fill it half way with ice cubes.
2. Mix all the above ingredients in that glass.
3. Next, take a cocktail glass and strain the mixture in it.

Courtesy : I Love India

Unbaked Candy

Unbaked Candy

Ingredients :
Cookies, Candies, No-bake
2 c Sugar
1 Stick oleo
1/2 c Peanut butter
3 c Quick oats
1/3 c Cocoa
1/2 c Milk
1 ts Vanilla

Directions :
1. Put butter, sugar, milk and cocoa in pan.
2. Boil 1 or 2 minutes.
3. Add peanut butter, oats, and vanilla.
4. Drop on wax paper; cool.


Courtesy : The Holiday Spot

Raisin Choco Oat Cookie

RAISIN CHOCO OAT COOKIE

Ingredients :
3/4 cup Fine Wheat Flour (Maida)
1 tsp Baking Soda
1/4 tsp Salt
3/2 cup Sugar
3/2 cup Brown Sugar
3/2 cup Butter
1 tsp Vanilla Essence
1 big sized Eggs
1 1/2 cups uncooked oats
1/2 cup Currants (Kishmish)
1 cup Dark Chocolate Chips

Directions :
1. Before you begin preheat the oven to 175 degrees.
2. Grease a baking tray.
3. Mix flour, baking soda, and, salt.
4. Cream sugar and butter.
5. Add vanilla essence, and, eggs one by one while mixing .
6. Add the flour and mix the oats.
7. Mix well and then add currants and chocolate chips.
8. Now drop one spoonful of the batter on inch apart on the greased baking tray.
9. Bake for 12 - 14 minutes or till golden in color.


Courtesy : Indian Food Forever

Easy Party Turnovers

Easy Party Turnovers

Makes : 30 appetizers.

Ingredients :
1 pound ground beef
1 (1-ounce) package dry onion soup mix
1 cup shredded cheddar cheese
3 (8-ounce) packages refrigerator crescent rolls

Directions :
1.     Preheat oven to 375*F (190*C).
2.     In medium skillet, cook the hamburger until done; drain.
3.     Stir in soup mix and cheese.
4.     Separate crescent dough.
5.     Place a tablespoonful of meat mixture in center of each triangle, fold over and seal
        edges.
6.     Place on ungreased baking sheets and bake for 15 minutes or until golden brown.

Courtesy : Cooks Recipes

Christmas Recipe - Cherry Pound Cake

Cherry Delicious Pound Cake

Makes : 3 loaves, 10 slices per cake.

Filling:
1 (21-ounce) can or 2 cups cherry pie filling
2 tablespoons granulated sugar
2 tablespoons cornstarch
1 teaspoon almond extract
 
Cake:
2 12 cups all-purpose flour
2 cups granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cup solid vegetable shortening
3/4 cup milk
4 large eggs

Directions :
1.     Puree cherry filling;
2.     Pour into a saucepan.
3.     Combine cornstarch and sugar. Add to puree; mix well.
4.     Cook, stirring constantly, over low heat until thick and bubbly.
5.     Stir in almond extract. Set aside to cool.
6.     Combine flour, sugar, baking powder and salt; mix will with electric mixer.
7.     Add shortening; mix on low speed for 2 minutes.
8.     Scrape down bowl; mix 2 minutes.
9.     Combine milk and eggs; add in thirds to shortening mixture, scraping bowl often.
10.   Mix on low speed 5 minutes.
11.   Portion 8-ounces of batter into each of 3 lightly greased 8 x 4 x 3-inch baking pans.

12.   Using a pastry bag, pipe 1/3 cup cherry puree over batter in each pan;
13.   Swirl cherry mixture through batter. Divide remaining batter evenly between pans.
14.   Pipe an equal portion of remaining cherry puree over batter in each pan; swirl through batter.
15.   Bake at 350*F 40 to 45 minutes, or until golden brown and wooden pick inserted near center comes out clean.

         These cakes freeze well.

Courtesy : The Cherry Marketing Institute.

Christmas Cake Recipe - Cranberry Christmas Cake

Cranberry Christmas Cake
This unique holiday fruitcake features fresh cranberries and

dried dates, rather than the candied fruit of traditional fruitcake.

Makes : 12 to 14 servings

Ingredients :
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup granulated sugar
1 cup chopped walnuts
1 cup fresh cranberries
1 cup chopped dates
2 1/2 tablespoons grated orange rind
2 large eggs, beaten
3/4 cup vegetable oil
1/3 cup buttermilk
1 cup granulated sugar
1 cup orange juice
1/4 cup brandy
Whipped cream for accompaniment

Directions :
1.     Preheat oven to 350*F (175*C).
2.     Generously grease a 12-inch Bundt pan or 10-inch tube pan and set aside.
3.     Combine flour, baking powder, baking soda, salt and sugar in a large bowl;

4.     Stir in walnuts, cranberries, dates, and orange rind.
5.     Combine eggs, oil and buttermilk, mixing well;
6.     Stir egg mixture into flour mixture, mixing until well blended.
7.     Spoon batter into the prepared pan.
8.     Bake for 1 hour or until a wooden pick inserted in center comes out clean.

9.     Cool in pan on a wire rack for 15 minutes;
10.   Remove from pan and place on wire rack.
11.   Place rack in a large shallow pan.
12.   Combine 1 cup sugar, orange juice and brandy in a small bowl and mix well.

13.   Slowly drizzle the mixture over the cake.
14.   Retrieve any juice from the bottom of the pan and reapply as needed.
15.   Allow cake to cool completely on wire rack.
16.   Wrap cake tightly in plastic wrap and then in heavy-duty aluminum foil.

17.   Refrigerate for a minimum of 24 hours or up to 8 weeks.
18.   Serve cake with whipped cream, if desired.

 

 

Courtesy : Cooks Recipes

Christmas Cookie Recipe - Browned Buttercream Sandwitch Cookies

Browned Buttercream Sandwich Cookies
A browned butter filling gives a wonderful flavor to these slice and bake pecan cookies.

Makes : 3 1/2 dozen sandwich cookies

Cookie Ingredients :
1 cup Butter, softened
2/3 cup firmly packed brown sugar
2 large egg yolks
1/2 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/3 cup finely chopped pecans
1/4 teaspoon salt

Filling Ingredients :
1/4 cup Butter
2 cups powdered sugar
1/2 teaspoon vanilla extract
2 to 3 tablespoons half & half*

Directions :
1.     Combine 1 cup butter and brown sugar in large mixer bowl.
2.     Beat at medium speed, scraping bowl often, until creamy.
3.     Add egg yolks and vanilla; continue beating until well mixed.
4.     Add flour, pecans and salt. Reduce speed to low;
5.     Beat until dough forms a ball.
6.     Divide dough in half; shape each half into 10-inch long roll
        (about 1 1/2 inches in diameter).
7.     Wrap each roll tightly in plastic food wrap.
8.     Refrigerate 3 hours or overnight.
9.     Heat oven to 350°F. Unwrap dough;
10.   Cut each roll with sharp knife into 1/8-inch slices;
11.   Place 2 inches apart onto ungreased cookie sheets.
12.   Bake for 7 to 9 minutes or until edges are lightly browned.
13.   Let stand 1 minute; remove from cookie sheets. Cool completely.
14.   Meanwhile, melt 1/4 cup butter in 2-quart saucepan over medium heat,
        stirring occasionally, until butter just starts to brown (5 to 6 minutes).
        (Butter will bubble and foam. WATCH CLOSELY.)
15.    Immediately remove from heat. Cool 5 minutes.
16.   Stir in powdered sugar, vanilla and enough half & half for
        desired spreading consistency.
17.   Spread 1 level teaspoonful filling on flat-side of 1 cookie;
18.   Top with second cookie, flat-side down. Squeeze together gently.
19.   Repeat with remaining cookies.

*Substitute whipping cream.

TIP : If dough is too crumbly to easily form a log, add 1 tablespoon of very soft butter. Continue beating until dough forms a ball (2 to 3 minutes).

TIP : Rather than making sandwich cookies simply frost each cookie with about 1/2 teaspoonful filling mixture.

Nutrition Facts (1 sandwich cookie):
Calories: 120
Fat: 7 g
Cholesterol: 25 mg
Sodium: 70 mg
Carbohydrates: 15 g
Dietary Fiber: 0 g
Protein: 1 g

Recipe Courtesy : Land O Lakes.

Christmas Cookie Recipe - Chocolate Chip Oatmeal Cookies

Chocolate Chip Oatmeal Cookies
Try these moist and chewy classics loaded with
'goober peas' and sweet chocolate chips.
Your cookie jar will empty in a flash!

Makes : 36 cookies

Ingredients :
1 cup granulated sugar
1 cup firmly packed brown sugar
1/2 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3 cups quick-cooking oats
1 (12-ounce) package semisweet chocolate chips
12 ounces peanuts

Directions :
1. Preheat oven to 350°F.
2. Cream sugar, brown sugar and butter in a mixing bowl
3. Stir in eggs and vanilla, blending well.
4. Sir in flour.
5. Add oatmeal, chocolate chips and peanuts; mix well.
6. Drop by rounded teaspoons onto an ungreased cookie sheet.
7. Bake for 10 minutes or until golden brown.
8. Allow to cool on sheet for 1 minute; remove to a wire rack to cool completely.


Courtesy : Cooks Recipes