Favourite Holiday Recipies...

[SensualCealy]

Stealing this idea from a request for my Favourite Christmas Cake recipe.

If you have a favourite recipe you make for the holidays, why not share it?

Here is mine from the Secret Santa thread:

Cealy's Special Christmas Cake

2 eggs
1 (28 oz.) ready to use mincemeat
16 oz. mixed candied fruit (about 2 c.)
(I prefer to use marachino cherries verses red candied cherries)
(I use dates, presoaked in Brandy, Rum, or Bourbon, heat the alcohol in a pan until almost boiling, then pour it over the dates to soften them up and add 'flavour')
1 (14 oz.) can sweetened condensed milk
1 cup of pecans, coarsely chopped
2 1/2 cups of all-purpose flour
1 teaspoon of baking soda


Heat oven to 300ºF. Generously grease and flour 12 cup Bundt cake pan or tube pan 10 x 4 inches. Beat eggs slightly in large bowl. Stir in mincemeat, candied fruit, sweetened condensed milk and pecans. Stir in flour and soda. Pour batter into pan. Bake until wooden pick inserted in center comes out clean, about 1 hour and 50 minutes. Cool 15 minutes; remove from pan. Cool completely.

Hope you enjoy it!
C

 

[Vermilion]

I love peppermint creams Making them is so much a part of my childhood Christmas memories.

When you make the Royal Icing to cover the Xmas cake, make a bit extra. Add icing sugar to the extra until it's a much firmer mix - firm enough to roll out later. Add a few drops of peppermint essence to the extra icing, keep adding until it's the strength you like. If you want you can add a little blue or green food colouring to make the sweets a lovely icy shade, I like a selection of white and palest blue.

Mix the colour in well, dust a flat surface with icing sugar and roll out to about half an inch thick. Use really tiny cookie-cutters to cut out shapes and arrange them in a pretty box. Really excellent minty digestive aids after too much Christmas lunch! Nice fresh or when they've dried a little and firmed up.

x
V

ps- great for kidlets to make/help make

pps- Recipe for Royal icing using dried egg-whites
Recipe for Royal Icing using fresh egg whites

 

[SensualCealy]

I love peppermint creams Making them is so much a part of my childhood Christmas memories.

When you make the Royal Icing to cover the Xmas cake, make a bit extra. Add icing sugar to the extra until it's a much firmer mix - firm enough to roll out later. Add a few drops of peppermint essence to the extra icing, keep adding until it's the strength you like. If you want you can add a little blue or green food colouring to make the sweets a lovely icy shade, I like a selection of white and palest blue.

Mix the colour in well, dust a flat surface with icing sugar and roll out to about half an inch thick. Use really tiny cookie-cutters to cut out shapes and arrange them in a pretty box. Really excellent minty digestive aids after too much Christmas lunch! Nice fresh or when they've dried a little and firmed up.

x
V

ps- great for kidlets to make/help make

pps- Recipe for Royal icing using dried egg-whites
Recipe for Royal Icing using fresh egg whites

Sound really good, I think Wilton carries a selection of tiny cutters that come in a container a bit thicker than a ladies compact. Winners/ TJ Max has them too, saw them last week.

C

 

[Vermilion]

Sound really good, I think Wilton carries a selection of tiny cutters that come in a container a bit thicker than a ladies compact. Winners/ TJ Max has them too, saw them last week.

C

there's a good range here...

 

[Guest]

Wreaths -

1 regular bag fruit flavored mini-marshmallows
1/4 tsp vanilla
1/2 cup smooth peanut butter
2 tbs butter
green food coloring


5 cups cornflakes
raspberry jam

garnishes

melt first four ingredients together
pour over cornflakes and mix
form balls, squish 'em flat, poke depression in the middle
fill depression with jam

sprinkle with your favorite cookie decorations

 

[neonlyte]

Figgy Puddings.

Semi-dried figs, remove the stem and pulferize in food processor
half the quanity of figs in ground almonds
half the quanity of figs in fine grated dark chocolate
brandy or rum to your taste
combine the four ingredients and work to form a firm paste
depending upon how sticky the mix, add extra ground almond or gradually, a small amount of extra alcohol.
add the finely grated zest of orange to your taste.

Cover and refrigerate overnight.

Make small balls no bigger than 1 inch across and arrange in festive mini muffin cases.

Make topping of white chocolate slackened with brandy over a low heat or in a double saucepan. Spoon a little topping onto each figgy pudding to look like a minature Christmas Pudding with custard dribbling over the top. Decorate with 'holly berries & leaves' using red and green icing pens.

These keep for weeks and are a great make with slightly older kids. Also make great presents.

 

[Vermilion]

OMG... I read that as Froggy Puddings and 'dried frogs'

<blinks> I need to go back to bed... where are those antacids?

 

[adetaildiva]

Gee, wished I'd saved my 2 favs for this thread

oh, well ........

 

[Vermilion]

Gee, wished I'd saved my 2 favs for this thread

oh, well ........

Can't you post them here, too?
x
V

 

[English Lady]

Figgy Puddings.

Semi-dried figs, remove the stem and pulferize in food processor
half the quanity of figs in ground almonds
half the quanity of figs in fine grated dark chocolate
brandy or rum to your taste
combine the four ingredients and work to form a firm paste
depending upon how sticky the mix, add extra ground almond or gradually, a small amount of extra alcohol.
add the finely grated zest of orange to your taste.

Cover and refrigerate overnight.

Make small balls no bigger than 1 inch across and arrange in festive mini muffin cases.

Make topping of white chocolate slackened with brandy over a low heat or in a double saucepan. Spoon a little topping onto each figgy pudding to look like a minature Christmas Pudding with custard dribbling over the top. Decorate with 'holly berries & leaves' using red and green icing pens.

These keep for weeks and are a great make with slightly older kids. Also make great presents.

I jsut sat reading this going "oooh, yeah. Oooh yeah, Ooooh, Yeah!" hubby thinks I'm mad .*L* I'm going to make some of these, definitely!

 

[English Lady]

Cheats Christmas Cookies.

(I made these up myself, but I'm sure osmeone else must have thought of'em before.)

Ingredients:

1 pack ready made puff pastry

flour (for dusting)

3 tablespoons granulated sugar

1-2 tsp cinnamon (to your taste, we lurrrrve cinnamon)

a beaten egg.

First, mix the sugar and cinnamon together in a small bowl, put to the side next to the little bowl with the beaten egg in.

Roll out your pastry and cut out christmassy shapes with cookie cutters -you can just do stars if you don't have christmas specific cutters -I did christmas trees and santas.


Prick the shapes all over with a fork (so the pastry won't puff up too much) then brush with beaten eggand sprinkle on cinnamon sugar.

bake at about gas mark 5 for oooh, 10 minutes or so till golden.

tasty little treats with very little effort -great for kids to do.

 

[SensualCealy]

Are we allowed to post other websites here? I think so, so here is a link for all those who like quick easy recipies.

http://www.northpole.com/Kitchen/Cookbook

Don't think that worked right so just copy and paste it. The one that says fudge and candy has some awesome ideas in it. Im copying the recipies I like and making a mini cookbook for my daughter and my neice and maybe the sisters in law if I get to them.

C

 

[tickledkitty]

I made these last year. Fabulous.

Nanaimo Bars

 

[tickledkitty]

I've posted this one before.

Martha's Gingerbread Cookies

I've used this recipe several times now. The dough is very nice to work with, and the cookies are really good. They are very set and crisp on the outside but somewhat soft on the inside.

Obviously, you can cut them into whatever shapes you like, and if you use a smaller cookie cutter, you'll get more cookies than the recipe claims. Martha says to only roll the dough out once, but I usually do it twice and get even more cookies. The second time around they may not be as nice, but they're still quite acceptable, especially if you're decorating them.

http://images.marthastewart.com/images/content/pub/special_issues/2007Q1/special_gingrsnwflkes_l.jpg

 

[SweetMerry]

Not exactly a recipe here, but a moification. Instead of topping sweet potato casserole with marshmellows, try sliced bananas. I know, I know, the marshmellows are sacred, but really, the bananas are just as sweet and they are great if you have someone in the family that has to limit their sugar intake. This tastes really nummy if you mix crushed pineapple into the casserole. I got the idea from Food Network and so far, everyone I've made it for has liked it.

 

[English Lady]

I've posted this one before.

Martha's Gingerbread Cookies

I've used this recipe several times now. The dough is very nice to work with, and the cookies are really good. They are very set and crisp on the outside but somewhat soft on the inside.

Obviously, you can cut them into whatever shapes you like, and if you use a smaller cookie cutter, you'll get more cookies than the recipe claims. Martha says to only roll the dough out once, but I usually do it twice and get even more cookies. The second time around they may not be as nice, but they're still quite acceptable, especially if you're decorating them.

http://images.marthastewart.com/images/content/pub/special_issues/2007Q1/special_gingrsnwflkes_l.jpg

That looks very much like the gingerbread recipe I use and it's great one. I'll post it later, but I'll have to get my recipe book out for it

 

[cloudy]

I love this recipe, and its relatively easy, although cutting up the fruit does take some time:

1 pkg. refrigerator sugar cookie dough
1 (8 oz.) pkg. cream cheese
Several fresh or canned fruits of your choice
1/3 c. pineapple juice or milk
1/2 c. powdered sugar
1/3 c. peach or apricot preserves

Thinly slice cookie dough and arrange on pizza pan, overlapping slightly, so whole pan is covered (I usually pat it out, so that its a little more uniform). Bake according to package directions. Cool. Whip softened cream cheese, pineapple juice or milk and powdered sugar together and spread on cookie crust. Arrange fruit in circles according to your taste. Heat preserves and drizzle over finished pizza. Chill.

 

[adetaildiva]

Can't you post them here, too?
x
V

*smacks forehead* Sorry - obviously had a "duh" moment. Sure I can! And here they are. Please enjoy!

MORNING BREAKFAST CASSEROLE
(serves 4-6 really hungry folks or 8-10 not-so-hungry folks)


INGREDIENTS:
2 c milk
8 eggs, beaten
6 bread slices, torn in to small pieces
1 lb. breakfast sausage, cooked
1 c shredded cheese, separated
1 tsp. dry mustard
salt & pepper to taste
sliced jalapeno peppers, optional


PROCESS ON THE NIGHT BEFORE SERVING:
1. Crumble breakfast sausage & cook until thoroughly done.

2. While sausage is cooking, beat eggs in large bowl. Add mustard, salt, pepper & milk. Mix well.

3. Add cooked sausage, cheese & bread pieces. Stir well to be sure egg mixture covers all the bread.

4. Prepare 9 x 13 baking dish with cooking spray. Pour mixture into dish.

5. Cover dish with plastic wrap & refrigerate overnight.


PROCESS BEFORE SERVING:
1. Preheat oven to 350ºF. Remove casserole dish from refrigerator.

2. Cook for 40 - 45 minutes.

3. Serve immediately.

4. Salsa is a good addition to the table if guests want to spice up their portion.

************

MAMA JO’S PUMPKIN PIE
{Preheat oven to 425 F}

INGREDIENTS:
2 eggs, slightly beaten
1½ c. canned pumpkin {1 15 oz. can}
½ c. granulated sugar [or ½ c Splenda]
½ c. light brown sugar, firmly packed [or ¼ c Splenda Brown Sugar
Blend]
½ tsp. salt
1 tsp. cinnamon
¼ tsp. ginger
¼ tsp. ground cloves
¼ tsp. nutmeg
1 2/3 c. Carnation evaporated milk, undiluted, {1 12 oz. can} [or 11 oz
heavy cream] (not sweetened condensed milk)
1 Pillsbury pie crust, 9 or 10 inch

PROCEDURE:

1. In large mixing bowl, combine eggs, pumpkin, and sugars, mixing well.

2. Add salt and spices. Make sure all ingredients are incorporated by scraping sides of bowl often.

3. With mixer on low speed, gradually add milk and, again, mix well.

4. Arrange pie crust in a pie plate {or a deep-dish pie plate}. Be sure to get all air bubbles out of the bottom and sides.

5. Pour pumpkin mixture into unbaked pie crust. If not all mixture will fit into pie plate, pour remainder into an oven-safe dish to be baked with pie.

6. Bake for 15 minutes at 425 , then reduce heat to 350 and bake for approximately 40 minutes or until an inserted knife tip comes out clean.

7. Remove from oven when done and cool on wire rack. Refrigerate, covered, after cooling.

 

[SensualCealy]

This thread has got me into the Christmas spirit!

Helped the young one make fudge to take to her new (one month) boyfriend's parents last night. It was a great success!

Here is the recipe:

Super Easy Fudge

2 cups bittersweet chocolate chips
1 can sweetened condensed milk
2 tsp vanilla
handful or two Nuts your choice, I use pecans


Line an 8x8 inch cake pan with wax paper.

In a double boiler or in my case a metal bowl and a pot of water that the bowl fits on top of, put your sweetened condensed milk, two cups chocolate chips and two tsp vanilla. Stir constantly until chips are melted.

Pour half the mixture into the bottom of the pan then sprinkle enough nuts to cover the fudge nicely. Add remaining fudge, spreading to cover the nuts, then finish the top off with the left over nuts.

Cool in freezer just until the centre is set, dont let them freeze or you wont be able to cut them.

*I chopped up a handful of caramels and added them to the nut layer in the middle. You could do the same with peppermints, toffee bits, pretty much any candy that will go with chocolate.

Makes a great teacher gift if you omit the nuts and just add the candy.
Enjoy!
C

 

[SensualCealy]

The extra fudge is all gone, kids brought stragglers home at lunch with them and they ate it up. Time to make something else, likely rice Krispie squares...
C

 

[SensualCealy]

Try this one if you haven't already:

Turtles

Ingredients:
1 pound pecans
1 1/2 cups corn syrup
1 pound butter or margarine
1 cup brown sugar, packed
1 cup sweetened condensed milk
2 cups chocolate chips
1/4 cup butter or margarine
1/2 bar of parawax Directions:
Spread pecans on cookie sheet. Melt corn syrup, butter, brown sugar and sweetened condensed milk in heavy saucepan, and boil until it reaches firm to hard ball stage.
Pour over pecans and put in fridge to cool.
Drop in clumps on to greased pan and freeze.
Melt chocolate chips, butter and parawax together and dip frozen turtles into and place on waxed paper.

Easy peazy lemon squeezy!
C

 

[Vermilion]

Try this one if you haven't already:

Turtles

Ingredients:
1 pound pecans
1 1/2 cups corn syrup
1 pound butter or margarine
1 cup brown sugar, packed
1 cup sweetened condensed milk
2 cups chocolate chips
1/4 cup butter or margarine
1/2 bar of parawax Directions:
Spread pecans on cookie sheet. Melt corn syrup, butter, brown sugar and sweetened condensed milk in heavy saucepan, and boil until it reaches firm to hard ball stage.
Pour over pecans and put in fridge to cool.
Drop in clumps on to greased pan and freeze.
Melt chocolate chips, butter and parawax together and dip frozen turtles into and place on waxed paper.

Easy peazy lemon squeezy!
C

What's parawax?

And is the corn syrup entirely necessary? I'm a bit leery of using it after all the bad press it's had...
You know, at some point I'll get off my arse and type out my Great Grandmother's recipe for Traditional Christmas Pudding...

x
V

 

[SensualCealy]

What's parawax?

And is the corn syrup entirely necessary? I'm a bit leery of using it after all the bad press it's had...
You know, at some point I'll get off my arse and type out my Great Grandmother's recipe for Traditional Christmas Pudding...

x
V

Parawax is parafin wax it use to be used for home perserving of jams and jellies. You melt it on the top of the set jam and it makes a seal on the top. I think they use it to add to chocolate to make a harder to melt crust of chocolate for candies and treats.

As for the corn syrup, I didnt know it had bad press, it is what actually makes the toffee centres so I guess you could do it the old fashioned way and just boil more sugar and water mix as if you were making a hard candy coating.

Any other suggestions from other bakers?

C