Christmas Recipes

Find great ideas for Christmas Recipes at 123EasyAsPie.com

Q: Christmas Recipes?
I need a Christmas side dish or main dish recipe to take to a party this weekend. A website or just recipes would be great. Thanks a lot for your help.

A: Broccoli Salad
1/2 c mayonaise,1&1/2 tblsp Wine Vinegar,1/4 c sugar ,1 head broccoli ,cut into small pieces ,1/2 med onion,1/2 c raisins,1/2 lb bacon ,fully cooked and crumbled .
Mix all ingredients together . It will get better as it sits in the refrigerator. serves 15. good luck and god bless.

Q: Christmas recipes???
does anyone know any nice recipes for xmas? i’m planning on cooking a turkey but as for other stuff i havent a clue what else to cook! plz help

A: Here’s a few recipes you might like to choose from:

Mrs. Hoggle’s Stuffed Cranberry Sauce Recipe courtesy Paula Deen Show:
Paula’s Home Cooking Episode: Thanksgiving

1 (8-ounce) package cream cheese, softened
2 tablespoons good-quality mayonnaise
1/4 to 1/2 cup chopped pecans
1 (16-ounce) can jellied cranberry sauce, chilled (make sure its chilled, I forgot and it was hard to slice it evenly)

Mix cream cheese and mayonnaise until creamy. It needs to be spreadable. Add pecans and mix well. Slice cranberry sauce in 1/4-inch rounds and spread cream cheese mixture on 1 round and place another round on top, sandwich style. Cut each round in half like a sandwich and place in shallow container, covered. Keep in refridgerator until time to serve.

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Apple-Almond Stuffing:

1/2 cup butter or margarine
3 celery ribs, diced
1 medium onion, diced
2 large Granny Smith apples, coarsely chopped
24 white bread slices, cubed
1 1/2 cups chicken broth
1 cup almonds, chopped and toasted
1/4 cup almond liqueur*
2 tablespoons chopped fresh parsley
1 tablespoon fresh sage sprigs
1 1/2 teaspoons poultry seasoning
1 teaspoon salt
1/4 to 1/2 teaspoon pepper
Garnish: chopped fresh sage

Melt butter in a Dutch oven over medium heat. Add celery and onion; sauté 5 minutes or until tender. Add apple; cook, stirring often, 5 minutes. Remove from heat.

Add bread and next 8 ingredients to Dutch oven, tossing gently to combine. Spoon into a lightly greased 13- x 9-inch baking dish.

Bake, covered, at 325° for 35 minutes. Uncover and bake 10 more minutes or until golden. Serve with baked or grilled pork chops, if desired. Garnish, if desired.

* 2 teaspoons almond extract may be substituted for 1/4 cup almond liqueur.

Yield: 8 cups
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Cranberry Fluff

INGREDIENTS:

- 4 cups fresh or frozen cranberries
- 3 cups miniature marshmallows
- 3/4 cup sugar
- 2 cups finely chopped peeled tart apples
- 1/2 cup halved green grapes
- 1/2 cup chopped nuts
- 1/4 teaspoon salt
- 1 cup whipping cream, whipped or 1 cup Cool Whip or other frozen topping

DIRECTIONS:
- Place cranberries in a food processor or blender; cover and process until finely chopped.
- Transfer to a bowl; add the marshmallows and sugar.
- Cover and refrigerate for 4 hours or overnight. Just before serving, stir in the apples, grapes, nuts and salt.
- Fold in whipped cream.
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Boston Market Sweet Potato Casserole

3 large sweet potatoes
1 cup granulated sugar
2 eggs
1/2 cup (1 stick) butter, softened
1 teaspoon vanilla extract
Crunch Topping
1/2 cup (1 stick) butter
1/3 cup flour
1 cup rolled oats
1 cup brown sugar
1 cup chopped pecans or walnuts
1 tablespoon cinnamon

Boil potatoes until tender. Remove skins when cooled. (Actually I peel them first, then boil them. It takes less time). Put into a large bowl and whip them until fluffy. Add remaining ingredients. Pour into a greased casserole dish and top with the Crunch Topping. Cover with tin foil about 1/2 hour after start baking. Bake at 350 degrees F for 45 minutes to an hour.
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Strawberry Spinach Salad

INGREDIENTS

* 2 tablespoons sesame seeds
* 1 tablespoon poppy seeds
* 1/2 cup white sugar
* 1/2 cup olive oil
* 1/4 cup distilled white vinegar
* 1/4 teaspoon paprika
* 1/4 teaspoon Worcestershire sauce
* 1 tablespoon minced onion
* 10 ounces fresh spinach – rinsed, dried and torn into bite-size pieces
* 1 quart strawberries – cleaned, hulled and sliced
* 1/4 cup almonds, blanched and slivered

DIRECTIONS

1. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
2. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.
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Make-Ahead Mashed Potatoes

You can make these ahead several days and store in the fridge. If baking cold, let stand 30 minutes first.

INGREDIENTS

* 5 pounds Yukon Gold potatoes, cooked and mashed
* 2 (3 ounce) packages cream cheese
* 8 ounces sour cream
* 1/2 cup milk
* 2 teaspoons onion salt
* ground black pepper to taste

DIRECTIONS

1. Combine mashed potatoes, cream cheese, sour cream, milk, onion salt, and pepper to taste. Mix well and place in a large casserole.
2. Cover and bake at 325 degrees F (165 degrees C) for 50 minutes.
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Carrots and Onions Au Gratin

INGREDIENTS

* 1 (16 ounce) package baby carrots, sliced
* 2 medium onions, sliced
* 1 cup shredded Cheddar cheese
* 3 tablespoons butter
* 3 tablespoons all-purpose flour
* 1 1/2 cups milk
* 1/2 teaspoon salt
* 1/8 teaspoon ground black pepper
* 1 tablespoon butter
* 1 cup fine dry bread crumbs

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place carrots and onions in a pot with enough lightly salted water to cover, and bring to a boil. Cook 5 minutes, or until tender but firm. Drain, and spread 1/2 the carrots and onions in a baking dish. Cover with 3/4 cup cheese, layer with remaining carrots and onions, and top with remaining cheese.
3. In a saucepan, melt 3 tablespoons butter and mix in flour until smooth. Gradually stir in milk until thickened, and season with salt and pepper. Pour over the carrots, onions, and cheese in the baking dish.
4. Melt 1 tablespoon butter in a small pot, and mix in bread crumbs. Sprinkle evenly in the baking dish.
5. Bake 20 minutes in the preheated oven, or until bubbly and lightly browned.
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Christmas Wreath Cake

INGREDIENTS

* 1 1/2 cups raisins
* 1 cup red and green candied cherries
* 3/4 cup dates, pitted and chopped
* 3/4 cup finely diced candied pineapple
* 3/4 cup chopped walnuts
* 1/2 cup flaked coconut
* 3 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1 cup butter
* 1 1/4 cups white sugar
* 1 teaspoon lemon zest
* 4 eggs
* 2 teaspoons lemon juice

DIRECTIONS

1. Preheat oven to 300 degrees F (150 degrees C). Line a tube pan with 2 layers of brown paper, and grease well.
2. In a large bowl, whisk together flour, baking powder, and salt. Mix in raisins, dates, cherries, pineapple, nuts, and coconut. Stir until all fruit is coated.
3. In another large bowl, cream the butter or margarine with the white sugar. Add lemon rind, lemon juice, and eggs; mix well. Stir in fruit mixture. Spread batter into prepared pan.
4. Bake for 2 hours. Cool.

Enjoy and Merry Christmas!

Q: christmas recipes.!?
hola. =)
my mom asked me to look
online for some interesting
and easy christmas recipes..
so i was wondering if anyone
had some they’d like to share
i would very much appreciate
some if you’ve got `em! =D
deserts, sorry!
desserts* haha.

A: for main dish, side dishes, dessert, or what?

Q: Easy Christmas recipes for a complete kitchen novice?
I fancy doing a bit of baking this weekend and I wondered if anyone knew any really easy recipes for Christmas snacks or puddings or cakes?

A: Morrisons..

Q: Do you know Christmas recipes to cook now and to freeze?
I am looking for Christmas recipes to cook at the end of november and to freeze because I won’t have much time the week before Christmas to cook everything.

Cheers!

A: Hi,
I found this very useful page where are listed a lot of Christmas recipes that can be frozen 4 weeks before and the tips to cook them on Christmas day:

Casserole
Mince pies
Desserts and sweets
Pastry
Sausage rolls
Sauces and stuffing
Ice creams
Bread

Check this out:

http://www.mydish.co.uk/news/299/get_ready_for_christmas%3A_some_great_ideas_of_meals_that_can_be_frozen_for_christmas

Q: What are good Christmas recipes you can make with kids?
What are some yummy, cute cookie/dessert recipes you can make with
kids? (made with handy ingredients)
We’re expecting snow on Saturday and I wanted to make something
warm and ymmuy, what are some of your family’s traditional snow day/Christmas cookie/dessert recipes?

A: This isn’t a dessert exactly, but my mom used to make it on snowy days to help warm us up and the kids might enjoy some of this with their cookies.

Spiced Apple Cider
3/4 gallon apple juice
6 oz orange juice concentrate (don’t mix up according to directions just add the frozen or thawed concentrate as it comes out of the can)
3 c cranberry juice
10 whole cloves
1 tsp ground all spice
1/2 c brown sugar
2 cinnamon sticks

Combine all ingredients and mix well. Heat in a Crock Pot or in a roasting pan on the stove top.

In the Crock Pot we usually put it on the higher setting to heat it up to start, then turn it down to low. We leave it in the Crock Pot on low all day ladling it out to drink as wanted and then put leftovers in a pitcher in the fridge at the end of the day to be heated up cup by cup in the microwave in the future.

Q: Christmas Recipes – I need some good recipes for …..?
Christmas Eve finger foods. I’m having my family over, and we all are bringing food, but I need some more ideas and recipes. I am already planning on making a vegetable pizza, meatballs, maybe some shrimp, spinach dip – maybe – anyone else have some ideas – I would love to hear ideas and recipes. Thanks for all your help.

A: Bacon Pasteries:
8 strips of bacon, cooked 3/4 C grated cheese
1 sm onion, chopped 1/2 C mayo
1 med tomato, chopped 1T Fresh Basil Chopped
1 Large can refrigerated biscuits( Flaky Style)

In a mixing bowl combine bacon, onion, tomato, cheese, mayo and basil. Seperate each biscuit into 2 to 3 layers and flatten slightly in your hand. Press the flattened section of biscuit into mini muffin pans. Spoon filling mixture into each biscuit. Bake at 375 for 15 minutes

Mushroom Puffs:
4 ounces cream cheese, cubed
1 can (4 ounces) mushroom stems and pieces, drained
1 tablespoon chopped onion
1/8 teaspoon hot pepper sauce
1 tube (8 ounces) crescent roll dough

In a blender, combine the cream cheese, mushrooms, onion and hot pepper sauce; cover and process until blended. Unroll crescent dough; separate into four rectangles. Press perforations to seal. Spread mushroom mixture over dough.
Roll up jelly-roll style, starting with a long side. Cut each roll into five slices; place on an ungreased baking sheet. Bake at 425° for 8-10 minutes or until puffed and golden brown.

Truffle Brownie Cups:
1 2/3 c. chocolate chips
2 T. butter (not margarine)
1/2 c. sugar
1 egg
2/3 c. flour
3/4 c. heavy whipping cream

garnishes: orange zest, maraschino cherries, toasted sliced almonds, whipped topping

Preheat oven to 325. Spray mini-muffin pan with Pam. Microwave 2/3c. Chocolate Chips with butter for 40-60 secs. stirring every 20 seconds – until melted and smooth. Add sugar and egg and stir until smooth. Add flour. Fill mini- muffin cups 2/3 full. Using mini-tart shaper, tap batter to create level tops. Bake 10-12 mins. or until edges are set. (Do not overbake.)

Meanwhile heat cream in microwave for 1-2 minutes until hot. Pour over remaining Chocolate chips, and whisk until smooth. Place in freezer 10-12 mins. stirring every 5 mins. until mixture is cooled and starting to thicken. Spoon ganache into resealable plastic bag.

After removing brownies from oven, let cool 2 mins. Press tops of brownies ith mini-tart shaper to make indentations. Coll 3 more mins. Carefully remove brownie shells from pan. Trim corner of ganache bag, and pipe into each shell. Garnish as desired.

French Onion Tartlets:
Olive oil cooking spray
12 very thin slices white bread, crusts trimmed (recommended: Pepperidge Farm)
2 tablespoons butter
1 tablespoon extra-virgin olive oil
2 large onions, very thinly sliced
1 bay leaf, fresh or dried
2 teaspoons ground thyme or poultry seasoning
Salt and black pepper
1 pound Swiss cheese, shredded

Heat oven to 350 degrees F.
Spray both sides of bread and press bread into small 12 cup muffin tin. If you do not own a muffin tin, disposable tins are available on the baking aisle of market. Place bread in oven and toast until golden, 7 or 8 minutes. Remove and reserve.

In a skillet, melt butter into oil. Add onions and bay leaf, season with thyme, salt and pepper. Cook onions until caramel colored, 15 to 18 minutes.

Turn broiler on.

Place spoonfuls of cooked onions in toasted bread cups. Discard bay leaf. Cover onions with cheese and set tarts under hot broiler to bubble and brown cheese. Serve hot.

Ths website shows a cream cheese appetizer that looks like a wrapped gift and cupcakes that look like tree ornaments. Its cute. http://jas.familyfun.go.com/recipefinder…
Good luck.

Q: What are your favorite Christmas RECIPES?
What are some of your favorite Chritmas recipes that you can’t live without on Christmas? Do not forget to put the recipe! Thank you all in advance!

A: FRUIT CAKE
Preparation Time 30 minutes
Cooking Time 210 minutes

Ingredients
500g sultanas
1 x 375g pkt raisins, coarsely chopped
3 x 100g pkts mixed glace cherries, coarsely chopped
1 x 300g pkt currants
250ml (1 cup) brandy
Melted butter, to grease
250g butter, at room temperature
155g (3/4 cup, firmly packed) brown sugar
4 eggs, at room temperature
115g (1/3 cup) breakfast marmalade
300g (2 cups) plain flour
75g (1/2 cup) self-raising flour
1 tsp mixed spice
Blanched almonds, to decorate
80ml (1/3 cup) brandy, extra

Method
Combine the sultanas, raisins, cherries, currants and brandy in a large glass or ceramic bowl. Cover with plastic wrap and set aside, stirring occasionally, for 6 hours to macerate.
Preheat oven to 150°C. Brush a round 22cm (base measurement) cake pan with melted butter to lightly grease. Line the base and sides with 2 layers of non-stick baking paper to reach 6cm above the edge of the pan.
Use an electric beater to beat the butter and sugar in a bowl. Add the eggs, 1 at a time, beating well after each addition until combined (the mixture may curdle at this stage – this is due to the high proportion of eggs to butter and doesn’t affect the result). Add the marmalade and beat until well combined. Add the combined flour and mixed spice, and fold until just combined. Stir in the sultana mixture. Spoon into prepared pan and smooth the surface. Tap the pan on the benchtop to settle the mixture. Arrange the almonds over the top.
Wrap the outside of the pan with 3 layers of newspaper, rising slightly higher than the baking paper. Secure with kitchen string. Bake, covering with foil if necessary to prevent overbrowning, for 3 1/2 hours or until a skewer inserted into the centre comes out clean.
Pour the extra brandy over the hot cake. Wrap the pan in a clean tea towel and set aside overnight to cool completely. Serve.

SUMMER BERRY TRIFLE
Ingredients (serves 10)
1 x 85g pkt quick-set strawberry & raspberry jelly crystals
14 bought jam rollettes, cut into 1cm-thick slices
80ml (1/3 cup) apple juice or sweet sherry
2 x 250g punnets strawberries, washed, hulled, halved
2 x 150g punnets blueberries
500ml (2 cups) vanilla custard
250ml (1 cup) thickened cream, whipped

Method
Prepare the jelly following packet directions. Pour into a large container and place in the fridge for 1 hour or until set. Coarsely chop.
Place half the rollettes in the base of a 3L (12-cup) capacity serving bowl. Drizzle half the apple juice or sherry over the rollettes. Top with half the jelly and one-third of the combined strawberries and blueberries. Spoon over half the custard. Repeat with the remaining rollettes, apple juice or sherry, jelly and half the remaining strawberries and blueberries. Top with the remaining custard.
Spoon the cream over the trifle and top with the remaining strawberries and blueberries. Place in the fridge until required.

MINCE TARTS WITH CRUMBLE TOPPING
Preparation Time 10 minutes
Cooking Time 20 minutes

Makes 12

Ingredients
12 frozen sweet tart cases
40g (1/4 cup) plain flour
25g butter, melted
40g (1/4 cup) slivered almonds
1 tbs brown sugar
1 x 410g jar fruit mince
Icing sugar mixture, to dust

Method
Preheat oven to 180°C. Place the tart cases on a baking tray. Bake in oven for 10 minutes or until golden brown.
Meanwhile, combine the plain flour and butter in a small bowl. Add the almonds and sugar and stir to combine.
Spoon the fruit mince among the tart cases. Top with the almond mixture. Bake for 10 minutes or until the crumble is golden. Dust with icing sugar to serve.

HONEY SESAME CARROTS
Ingredients
3 bunches (500g) Dutch (baby) carrots, trimmed, scrubbed
1 tablespoon sesame seeds
1 1/2 tablespoons honey

Method
Place carrots in a large saucepan. Cover with cold water. Cover and bring to the boil. Cook for 5 minutes or until tender. Drain. Remove to a serving plate. Cover to keep warm.
Meanwhile, place sesame seeds in a small non-stick frying pan over medium heat. Cook, stirring often, for 3 to 4 minutes or until lightly toasted. Add honey. Cook, stirring, for 1 minute or until honey has melted. Drizzle honey mixture over carrots. Serve.

Q: easy christmas recipes or sweets and treats to give in a basket?
wanting to give family a personal present along with their gifts
any ideas for treats and sweets would be greatly appreciated also any christmas recipes

A: I make cookies and candies for my friends and family every year at Christmas and these are some of my favorite recipes.

I have been making these cookies for years – the first one was my grandmother’s and all but the last are from the Better Homes and Gardens Cookbook, I don’t remember were I got the last one from but everybody loves them.

These melt in your mouth and you don’t even know that they contain sour cream.

Sour Cream Cutouts Cookies

TIME: Prep: 25 min. + chilling
Bake: 10 min.

Ingredients:
1 cup butter, softened
1-1/2 cups sugar
3 eggs
1 cup (8 ounces) sour cream
2 teaspoons vanilla extract
3-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda

FROSTING:
1/3 cup butter, softened
2 cups confectioners’ sugar
2 to 3 tablespoons milk
1-1/2 teaspoons vanilla extract
1/4 teaspoon salt

Directions:

In a mixing bowl, cream butter and sugar. Beat in eggs. Add sour cream and vanilla; mix well. Combine flour, baking powder and baking soda; add to the creamed mixture and mix well. Chill dough at least 2 hours or overnight.

Roll on a heavily floured surface to 1/4-in. thickness. Cut with a 3-in. cutter. Place on lightly greased baking sheets. Bake at 350° for 10-12 minutes or until cookie springs back when lightly touched. Cool. Mix all frosting ingredients until smooth; spread over cookies. Yield: about 3-1/2 dozen.
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I love these sugar cookies – they are buttery and versitile.

Sugar Cookie Standouts
about 36 cookies
Prep: 45 minutes
Chill: 2 hours
Bake: 7 minutes/batch

Ingredients
2/3 cup butter, softened
3/4 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 tablespoon milk
1 teaspoon vanilla
2 cups all-purpose flour
Edible glitter, sparkling sanding sugar, or granulated sugar (optional)

Directions
1. In a large mixing bowl beat butter on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and, vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover and chill dough for 2 to 3 hours or until easy to handle.

2. On a lightly floured surface, roll half the dough at a time to 1/8 inch thickness. Using a 2-1/2-inch cookie cutter, cut into desired shapes. Sprinkle with edible glitter, sparkling sanding sugar, or granulated sugar, if desired. Place 1 inch apart on ungreased cookie sheets.

3. Bake in a 375 degree oven for 7 to 8 minutes or until edges are firm and very lightly browned. Transfer to a wire rack and let cool. Makes about 36 cookies.

Powdered Sugar Icing: In a small bowl stir together 1-1/2 cups sifted powdered sugar, 4 teaspoons milk, and 1/2 teaspoon vanilla. If necessary, add milk, 1/2 teaspoon at a time, to reach piping or spreading consistency. (Or, stir together 1/2 cup purchased vanilla icing and enough milk to reach piping or spreading consistency.) Makes 1/2 cup.

Raspberry Sandwich Cookies: Prepare as above, except use a 3 1/2-inch scalloped square-shaped cutter to cut dough. Use a 2-inch alphabet-shaped cutter to cut desired letter out of center of half the cookie cutouts. Bake and cool as above (bake letter cutouts as above and decorate as desired). Before serving, spread 1 teaspoon of seedless raspberry jam over each uncut cookie. Top with remaining cookies with center cutouts to create sandwich cookies. Makes about 14 sandwich cookies.

Merry ABCs: Prepare as above, except do not divide dough in half. Tint one-third of the dough red with 3/4 teaspoon liquid red food coloring before chilling. On a lightly floured surface form a mound by dropping small amounts of each of the doughs close together in a random pattern. Gently shape the mound into a ball. Divide in half. Cover and chill until easy to handle. Roll, cut and bake as above, except use 3-inch alphabet-shaped cutters. Gently gather scraps of dough together to reroll.

Sugar and Spice Cookies: Prepare as above, except reduce granulated sugar to 1/2 cup. Add 1/4 cup packed brown sugar, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground cloves with the sugar. Roll, cut, and bake as above except use a 4-inch hexagonal-shaped or round cutter. Use Powdered Sugar Icing to pipe snowflake design on cooled cookies. Makes about 20.

Honey-Ginger Cookies: Prepare as above, except reduce sugar to 1/2 cup. Add 2 teaspoons ground ginger with the sugar. Omit the milk and beat in 1/4 cup honey with the egg and vanilla. Roll, cut and bake as directed above, except use a 3-1/4- to 3-1/2-inch hexagonal-shaped cutter and decrease baking time to 6 to 7 minutes per batch. Decorate as desired.
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Gingerbread People
about 25 gingerbread people
Prep: 30 minutes
Chill: 3 hours
Bake: 5 minutes per batch

Ingredients
3 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 cup butter
1/2 cup sugar
1 egg
1/2 cup molasses
1 teaspoon vanilla
1/4 cup grated fresh ginger
Royal Icing
Assorted colors of paste food coloring

Directions
1. In a medium mixing bowl stir together flour, baking soda, cinnamon, and ground cloves; set aside. In a large mixing bowl beat butter for 30 seconds with an electric mixer. Add sugar; beat until fluffy. Add egg, molasses, and vanilla; beat until combined. Beat in ginger and as much of the flour mixture as you can with the mixer. Stir in remaining flour with a wooden spoon. Cover; chill dough about 3 hours, or overnight, or until easy to handle.

2. Preheat oven to 375 degree F. On a lightly floured surface roll dough to about 1/8-inch thickness. Cut dough using 5-inch gingerbread people cookie cutters. Arrange the cutouts about 1 inch apart on a lightly greased cookie sheet.

3. Bake for 5 to 6 minutes or until edges are firm and bottoms are light brown. Cool cookies on a wire rack. Pipe designs on cookies with tinted Royal Icing. Makes about 25 gingerbread people.

To Store: Place in layers separated by waxed paper in an airtight container; cover. Store piped cookies at room temperature for up to 3 days. Freeze unfrosted cookies for up to 3 months. Thaw, and if desired, pipe with icing.

Royal Icing: In a small bowl combine 2 cups sifted powdered sugar, 4 teaspoons meringue powder, and 1/4 teaspoon cream of tartar. Stir in 1/4 cup warm water. Beat with an electric mixer on low speed until combined, then on high speed 7 to 10 minutes or until very stiff. Add 1 to 2 tablespoons additional warm water, 1 teaspoon at a time, until of glazing consistency. To tint, divide the glaze into small portions. Add enough paste food coloring or liquid food coloring to each portion to make desired color.
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Molasses Ginger Cookies
Prep: 30 minutes
Chill: 3 hours
Bake: 9 minutes per batch

Ingredients
2 1/4 cups all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/2 cup butter, softened
3/4 cup granulated sugar
1/2 cup dark molasses
1 egg
1/2 cup coarse raw sugar or granulated sugar

Directions
1. In a medium bowl stir together flour, baking soda, cinnamon, ginger, nutmeg, and cloves. In a large mixing bowl beat butter with an electric mixer on low speed for 30 seconds. Add the 3/4 cup granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in molasses and egg until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture. Cover and refrigerate 3 hours or until easy to handle.

2. Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Roll balls in the 1�2 cup raw sugar. Place balls on parchment-lined cookie sheet or on ungreased cookie sheet.

3. Bake for 9 to 11 minutes or until edges are firm and tops are puffed; do not overbake. Cool on cookie sheet for 1 minute. Transfer cookies to wire racks. Cool. Makes 4 dozen cookies.

Test Kitchen Tip: To store, arrange in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
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Tender Sugar Cookies
about 60
Prep: 40 min.
Chill: 30 min.
Bake: 15 min. per batch

Ingredients
1 cup butter, softened
1-1/4 cups sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
2-1/4 cups all-purpose flour

Directions
1. Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add 1 cup of the sugar, the baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough in the refrigerator for 30 to 60 minutes or until dough is easy to handle.

2. Preheat oven to 300F. Shape dough into 1-inch balls. Roll balls in the remaining 1/4 cup sugar. Place 2 inches apart on ungreased cookie sheets. Bake in preheated about 15 minutes or until tops are slightly crackled and sides are set (do not let edges brown). Transfer cookies to wire racks and let cool. Makes about 60 cookies.

3. Tip: For a colorful platter of cookies, roll the dough balls in different colored sugars instead of the white granulated sugar.

4. To store: Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.
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COCONUT OATMEAL COOKIES DIPPED IN CHOCOLATE

1 cup Flour
1 tsp Baking Powder
½ tsp Baking Soda
1 tsp Salt
¾ cup Butter – softened
1 2/3 cup Sugar
2 Eggs – large or bigger (I prefer to use Jumbo)
1 ½ tsp Pure Vanilla Extract
2 ½ cup Quick Oats
1 cup Flaked Coconut
16 oz Milk Chocolate – Melted (I prefer Droste a Milk Chocolate candy bar from Holland)

Preheat oven to 375 F.

Stir together flour, baking powder, baking soda, and salt; set aside. Cream together butter and sugar until light and fluffy. Beat in eggs one at a time. Stir in flour mixture, vanilla and oats. Add coconut. Bake for 10-15 minutes, or until lightly browned at the edges. Cool on a wire rack. One cool dip half of each cookie in the melted chocolate and let harden. Makes about 60 cookies. Cookies will spread when baking.
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This is a variation of Fantasy Fudge that is even better than the original. If you use vanilla extract in place of the liqueur, you have the Original Fantasy Fudge recipe.

Irish Crème Fudge

I also use other liqueurs in place of the Irish Creme such as Kahlua, bandy, Kirsch, spiced/flavored rum and the new flavors of Kahlua mixing and matching nuts, coconut and dried fruits to match the liqueurs. You can use 2 teaspoons of vanilla extract in place of the liqueur.

3/4 cup of butter
3 cups sugar
2/3 cup evaporated milk
1 7-ounce jar Kraft marshmallow crème
12 ounce bag semi-sweet chocolate chips
1 bottle (airline size or nip) or 1 shot Irish Crème
2 cups walnuts or pecans – optional
2 8-inch square pans sprayed with non-stick spray

In a heavy 3 quart sauce pan – I prefer an enameled cast iron -melt butter, sugar and evaporated milk. Bring to a boil, turn down heat to a low boil and cook for 5 minutes.

Turn off heat and mix in marshmallow crème. Once that is incorporated, mix in the chocolate chips until mixture is an even chocolate color then add the Irish crème and nuts, mixing thoroughly.

Pour mixture into pans and cool thoroughly before cutting into squares and serving.
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Fantasy Fudge – the Original recipe

3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
1 12-oz. (340 g) package semi-sweet chocolate chips
1 7-oz. (198 g) jar Kraft Marshmallow crème
1 cup chopped nuts
1 tablespoon vanilla
Traditional method:
Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow crème, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.

Microwave method:
Microwave margarine in 4-quart microwave-safe bowl on HIGH (100%) 1 minute or until melted. Add sugar and milk; mix well. Microwave on HIGH 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. Continue microwaving on HIGH 5-1/2 minutes; stir after 3 minutes. Stir in chips until melted. Add remaining ingredients; mix well. Pour into greased 13 x 9-inch baking pan. Cool at room temperature; cut into squares. Makes 3 pounds.

Note: Can be made in a smaller pan for thicker squares (yield will be reduced).
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Pink Coconut, Triple Chocolate, and Square Truffles
Prep: 45 minutes
Chill: 1-1/2 hours
Freeze: 10 minutes

Ingredients
10 oz. semisweet chocolate, chopped
1/2 cup whipping cream
1/4 cup butter, cut up
2 cups shredded coconut
Pink gel food coloring or red food coloring (optional)
6 oz. chocolate-flavored candy coating, cut up
1/4 cup white chocolate baking pieces
1 tsp. shortening

Directions
1. In a medium microwave-safe bowl combine semisweet chocolate, whipping cream, and butter. Microcook, uncovered, on 100 percent power (high) for 1 minute. Remove from microwave and stir until smooth. If necessary, return chocolate mixture to microwave and cook on high for 30 seconds more; stir until smooth. Use to make Coconut Truffles, Triple Chocolate Truffles, or Square Truffles. Let truffles stand at room temperature for 15 minutes before serving.

PINK COCONUT TRUFFLES: After melting chocolate mixture, stir 2/3 cup coconut into the chocolate mixture. Cover bowl and refrigerate for 1-1/2 hours. Line two baking sheets with nonstick foil or lightly greased foil. Drop chocolate mixture from rounded teaspoons onto prepared sheets. Cover with waxed paper; freeze for 10 minutes. Meanwhile, tint remaining coconut, if desired, by combining coconut and 1 to 2 drops of gel pink food coloring or red food coloring; toss until coconut is tinted. Roll the chocolates between the palms of your hands into round balls, wetting hands if necessary. Roll the chocolate balls in remaining coconut; cover and refrigerate. Makes 35 truffles.

TRIPLE CHOCOLATE TRUFFLES: After melting chocolate mixture in Step 1, above, cover bowl and refrigerate for 1-1/2 hours. Line two baking sheets with nonstick foil or lightly greased foil. Drop chocolate mixture from rounded teaspoons onto prepared sheets. Cover with waxed paper; freeze for 10 minutes. In a small microwave-safe bowl microcook the chocolate-flavored candy coating on high for 1 minute. Stir until smooth. If necessary, return to microwave and cook on high for 30 seconds more; stir until smooth. Using a fork, quickly dip the chocolate balls, one at a time, into coating. Draw the fork across the rim of the bowl to remove excess coating. Return to baking sheet. Let stand about 30 minutes or until coating is set.
In another small bowl combine the white chocolate baking pieces and the shortening. Microcook on high for 30 seconds; stir until melted. If necessary, return to microwave and cook on high for 15 seconds more; stir until smooth. Drizzle over tops of chocolate-covered truffles. Let stand until set. Refrigerate truffles, tightly covered, up to 2 weeks. Makes 35 truffles.

SQUARE TRUFFLES: Line an 8-inch-square baking pan with nonstick foil or lightly greased foil, extending foil over edges of pan; set aside. Melt chocolate, whipping cream, and butter as in Step 1. Pour 3/4 cup chocolate mixture in prepared pan. Spread evenly. Sprinkle coconut evenly over chocolate layer. Pour remaining chocolate mixture over coconut; spread evenly. Freeze 1 to 48 hours. Use edges of foil to lift chocolate from pan. Cut chocolate into 36 squares. Place about 1/3 cup cocoa powder in a small bowl. Dredge truffles in cocoa powder. Refrigerate until 15 minutes before serving. Makes 35 truffles.
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Hazelnut Truffles
120 candies
Prep: 1 hour
Chill: 3 hours

Ingredients
1 14-ounce can sweetened condensed milk
1 13-ounce jar (about 1-1/4 cups) chocolate-hazelnut spread
4 ounces unsweetened chocolate, chopped
1 tablespoon Irish cream liqueur or vanilla
2/3 cup halved hazelnuts (filberts), toasted*
Finely or coarsely chopped toasted hazelnuts (filberts)
Unsweetened cocoa powder

Directions
1. In a heavy medium saucepan combine sweetened condensed milk, chocolate-hazelnut spread, and unsweetened chocolate. Cook over low heat until chocolate melts, stirring constantly. Remove saucepan from heat. Cool slightly. Stir in liqueur or vanilla until smooth. Transfer to a mixing bowl; cover and chill about 3 hours or until firm.

2. Line a baking sheet with waxed paper. For each truffle, form about 1 teaspoon of the chocolate mixture around 1 toasted hazelnut half to make a 3/4-inch ball. Roll in chopped toasted nuts or cocoa powder.

3. Store in a tightly covered container in the refrigerator for several weeks or freezer up to 3 months. Makes 120 candies.

*To Toast Hazelnuts: Place nuts in a skillet. Cook over medium-low heat, stirring or shaking skillet often for 7 to 10 minutes or until skins begin to flake and nuts are light golden brown. Watch carefully to avoid overbrowning. Remove nuts from skillet and place on a clean kitchen towel. When hazelnuts are cool enough to handle, rub the nuts together in the towel, removing as much of the brown skin as possible.
**************************************…

Santa’s Snack Truffles
Start to Finish: 30 minutes

Ingredients
1/2 cup flaked coconut
3 tablespoons powdered sugar
3/4 cup coarsley chopped walnuts
8 ounces pitted dates
1/2 cup raisins
1/2 cup dried cranberries
1/3 cup flaked coconut
1 tablespoon unsweetened cocoa powder
1/4 teaspoon ground cinnamon
1/4 cup creamy peanut butter

Directions
1. For coating, place the 1/2 cup coconut and powdered sugar into food processor bowl. Cover and process until cocnut is finely chopped. Transfer mixture to shallow dish; set aside. (Be sure to have an adult operate the food processor, remove the blade, and transfer the contents to a shallow dish.)

2. For truffles, place walnuts, dates, raisins, cranberries, the 1/3 cup coconut, cocoa powder, and cinnamon in a food processor bowl. Cover and process or blend until finely chopped, stopping to scrape down sides as necessary.

3. Add peanut butter. Cover and process until mixture is moist enough to form a ball. (Be sure to have adult opearate food processor.)

4. Using hands, shape the mixture into 1-inch balls. Dredge or roll balls in coconut mixture, gently patting the mixture onto sides of balls. Transfer to storage container. Cover; store at room tmperature up to 7 days.
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Toffee Butter Crunch
about 1-1/2 pounds (48 servings)
Prep: 20 minutes
Chill: 15 minutes
Cook: 20 minutes

Ingredients
1/2 cup coarsely chopped almonds or pecans, toasted
1 cup butter
1 cup sugar
3 tablespoons water
1 tablespoon light-colored corn syrup
3/4 cup semisweet chocolate pieces
1/2 cup finely chopped almonds or pecans, toasted

Directions
Line a 13×9x2-inch baking pan with foil, extending foil over edges of pan. Sprinkle the 1/2 cup coarsely chopped nuts in pan. Set pan aside.

Butter sides of a heavy 2-quart saucepan. In saucepan melt butter. Add sugar, water, and corn syrup. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, till thermometer registers 290 degree F, soft-crack stage (about 15 minutes). Watch care-fully after 280 degree F to prevent scorching. Remove saucepan from heat; remove thermometer. Pour candy into the prepared pan.

Let candy stand about 5 minutes or till firm; sprinkle with chocolate. Let stand 1 to 2 minutes. When chocolate has softened, spread over candy. Sprinkle with the 1/2 cup finely chopped nuts. Chill until firm. When candy is firm, use foil to lift it out of pan; break into pieces. Store tightly covered. Makes about 1-1/2 pounds (48 servings).
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Brown Sugar Toffee
about 48 pieces or 1-1/4 pounds
Prep: 25 minutes
Cook: 20 minutes

Ingredients
1/2 cup coarsely chopped walnuts
1 cup butter
1-1/4 cups packed brown sugar
3 tablespoons water
1 tablespoon light-colored corn syrup
1/2 cup finely chopped walnuts

Directions
1. Line a 13×9x2-inch baking pan with foil, extending foil over edges of pan. Sprinkle the 1/2 cup coarsely chopped walnuts on bottom of foil-lined pan; set pan aside.

2. Butter the sides of a heavy 2-quart saucepan. In the saucepan melt the 1 cup butter over low heat. Stir in brown sugar, water, and corn syrup. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take about 4 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan.

3. Cook over medium heat, stirring frequently, until thermometer registers 290 degree F, soft-crack stage. Mixture should boil at a moderate, steady rate over the entire surface. Reaching soft-crack stage should take about 15 minutes. Watch carefully after candy mixture reaches 280 degree F.

4. Remove pan from heat; remove thermometer. Pour mixture into the prepared pan. Sprinkle with the 1/2 cup finely chopped walnuts. When firm, lift candy out of pan; break candy into pieces. Store tightly covered. Makes about 48 pieces or 1-1/4 pounds.

Make-Ahead Tip: Up to 2 weeks ahead, prepare toffee. Store in the refrigerator in a tightly covered container.

Q: what are some good gluten free christmas recipes?
i am gluten intolerant and my dad is on a fairly strict diet (low salt/sodium and sugar) so we’ll have to make most of the food for christmas ourselves. I found a christmas cake recipe but it had 900 calories per serving!! so what are some good christmas recipes that are gluten free and low in fat?
i’m mainly thinking about sweet things, so like christmas cakes and biscuits.
i’m making for 3 people.

A: Rice crispies have barley malt and are NOT gluten free. If the person who made that is a celiac, PLEASE stop eating Rice Krispies immed. and do NOT serve that to anyone who must be gluten free!!!
Instead please use crushedMiDel ginger cookies, and butter as an alternative crust (like a cheesecake crust).

Here is the blog you need for all things holiday cooking. Shawna is a celiac and her husband is a chef, and all of these are tried and true:

http://glutenfreegirl.blogspot.com/

and, have you not tried the gluten free pantry spice cake mix? It is awesome! I add a coconut and cream cheese frosting and it is great!
Also, try here:

http://www.recipezaar.com/recipes/gluten-free

over 7000 gluten free ideas!
enjoy and happy holidays!

Q: Do you know any websites for christmas recipes?
I need links. The recipes need to be for something such as yule log, christmas pudding. Please help me, it’s for my Food technology project. Thanks in advance. xxx

A: Here are a bunch of Christmas Recipes http://www.ornament-shop.net/holiday-recipes.htm

and here are some Christmas Dessert Recipes: http://www.gourmet-living.com/category.html?category=christmas+dessert

Q: What are some good Christmas cookie recipes?
I always make the traditional sugar cookies, and they get kind of boring. Do you know of any good Christmas cookie recipes, or any names of cookies that you bake for Christmas?

A: I don’t know if you like watching cooking videos, but this site has quite a few good christmas cooking recipes. Here are a few I found but search around on the site, there are a ton more:

http://www.cookingvideocafe.com/item-Sugar_Cookie_Recipe__Christmas_Sugar_Cookies!54wBqNPNgqY.html

http://www.cookingvideocafe.com/item-How_to_Make_Candy_Cane_Cookies__How_to_Beat_Butter_for_Candy_Cane_Cookie_Recipe!cWib__HfrNg.html

http://www.cookingvideocafe.com/item-How_to_Make_Christmas_Stuffed_Stocking_Cookies__How_to_Decorate_Christmas_Stocking_Cookies!B1pBCXujEeY.html

Q: What are some great christmas recipes, I want to do some baking?
I am already making a gingerbread house but I wanted to know some great christmas treats – maybe some christmassy cookies. What do you have at christmas? And what can I have as an alternative to christmas cake for us kids?

A: http://www.allrecipes.com

Q: what are some good original or simple christmas cookie recipes?
id like to make some of my own christmas cookies…i moved out n like to help my mom make cookies but just have my own recipes. i don’t care if they’re chocolate chip or cream cheese cookies etc.. a lot of the recipes i loved were lost when my grandma passed. i appreciate it thank you
thank you for all the recipes

A: nestle’s toll house choco-chip cookies
peanut butter cookies (any recipe)
soft sugar cookies
snicker doodles
gingerbread cookies
oatmeal raisen cookies
and brownies

these are our holiday favorites

Q: If you have started to look at Christmas recipes, could you recommend something to take as a gift?
Something that would be nice as a hostess gift, or to take as a gift for an evening party?
Especially for Christmas Eve?
Thank you!
Forgive me ~ I am looking for recipes for *edible* gifts ~

A: I can see why this is in recipes – The questioner is asking for a recipe to take to give as a gift.

I have found that I can put all the dry ingredients for my favorite chocolate chip or brownie recipe in a quart jar, then write the recipe on a card, and give that.

Or you can make hot chocolate powder, and give in a pint jar.

Or, layer (again in a quart jar), white northern beans, kidney beans, black beans, black-eye peas, lentils, dry yellow peas, dry green peas, and/or any other kind of beans or peas you like; in a small ziplok bag, put your favorite spices, and give this jar of soup mix!

Anything you make and package yourself becomes a very special and thoughtful gift.

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