CHRISTMAS RECIPES
FUDGE CAKE :
Ingredients :
Quantity/Servings:
(i.e., Serves 6-8)
2 cups flour
2 cups sugar
1/2 cup margarine
3 tbsp baking cocoa
1/2 cup shortening
1/2 cup water
1/2 cup Amaretto Liquer
1/2 cup buttermilk
1 tsp baking soda
1 tsp vanilla
2 eggs...................and cinnamon to taste
Preparation :
1. Combine flour and sugar in mixer bowl, mix well.
2. Combine margarine, cocoa, shortening, and water in saucepan; bring to boil,
stirring frequently. Add to flour mixture, beat well. Add amaretto liq., mix well. Mix
remaining ingredients in bowl.
3.Pour batter into greased cake pan (I prefer bundt cake pan). Bake at 350 F for 25
minutes or until done.
4. Cool in pan. Frost with fudge frosting.
Bake:
Bake at 350 F for 25 minutes or done.
This cake can also be topped off with walnuts or pecans
TOASTED BUTTER PECAN CAKE :
Ingredients :
1. Preheat oven to 350 F, toast pecans with 3 tbsps butter for 20 to 25 minutes,
stirring frequently; then cool.
2. Cream remaining butter and sugar until fluffy. Add eggs, one at a time, beating
well after each one. The add vanilla.
3. Sift together flour, baking powder and salt. Add to creamed mixture alternating
with milk. Stir in 1 cup of pecans.
4. Pour batter into greased and floured pan. Bake for 25 to 30 minutes till done;
cool.
5. Frost with Butter Pecan Frosting and top with remaining pecans.
Preparation :
Bake:
Bake at 350 F for 25 to 30 minutes.
Add a wondeful taste by using (store bought) caramel flavored frosting. Warm
frosting in microwave, pour over cake, then top with remaining pecans.
PUMPKIN CHEESE PIE :
Ingredients :
1 (8 ounce) cream cheese
2 cups pumpkin puree
14 ounces sweetened condensed milk
3 eggs
1 teaspoon pumpkin pie spice
1 -9 inch unbaked pie shell
Preparation :
Preheat oven to 350 degrees F. Mix cream cheese and condensed milk together
until smooth. Stir in the pureed pumpkin, pumpkin pie spice and eggs. Mix until well
combined. Pour batter into the pie shell. Bake at 350 degrees F (175 degrees C) for
45 minutes or until a knife inserted 1 inch from the edge comes out clean. Serve
warm.
CHRISTMAS CAKE :
Ingredients :
2 (2 ounce) packages slivered, blanched almonds
2 (8 ounce) packages candied cherries
1 (8 ounce) package mixed peel
2 cups raisins
1 cup currants
1 cup chopped dates
1/2 cup brandy
1/2 cup all-purpose flour
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup butter
2 cups brown sugar
6 eggs
3/4 cup molasses
3/4 cup apple juice
Preparation :
Combine fruits, nuts, and brandy. Dredge with 1/2 cup flour, and allow to stand 2
hours or overnight. Preheat oven to 275 degrees F (135 degrees C). Grease, line
with brown paper, and grease again an 8 x 8 x 3 inch fruit cake pan. Stir or blend
together flour, baking soda, spices, and salt. In a large bowl, cream butter.
Gradually blend in brown sugar and eggs. Mix together molasses and apple juice.
Add sifted dry ingredients alternately with liquid to the creamed mixture. Make 4 dry
and 3 liquid additions, combining lightly after each addition. Fold in floured fruit.
Turn into prepared pan. Bake for 3 to 3 1/2 hours, or until cake tests done with a
toothpick. Remove from pan, and lift off brown paper. Cool cake completely, and
then wrap loosely in wax paper. Store in an airtight container.
LIGHT FRUIT CAKE :
Ingredients :
1 pound candied cherries, halved
5 candied pineapple rings, cut up in to small pieces
6 cups golden raisins
1 1/2 cups mixed peel
1 cup pecans or almonds
1 cup all-purpose flour
2 cups butter, softened
2 cups white sugar
6 eggs
1 teaspoon vanilla extract
1/4 cup orange juice
5 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
6 almonds, split
Preparation :
Preheat oven to 275 degrees F. Line the bottom and sides of two greased 9 x 5 x 3
inch loaf pans, and 1 round 4 1/2 inch x 3 inch deep pan with brown paper. Grease
the paper. In a large bowl, stir together cherries, pineapple, raisins, mixed peel, 1
cup pecans, and 1 cup flour. Mix until fruit is coated with flour.
In another large bowl, cream the butter or margarine and sugar together. Beat in
eggs 1 at a time. Mix in orange juice and vanilla. Combine 5 cups flour, baking
powder, and salt; stir into the creamed mixture. Stir in floured fruit and nuts. Mix.
Spoon batter into prepared pans. Fill each pan 3/4 full. Arrange split almonds over
tops. Bake for about 3 hours, until toothpick comes out clean. Cover with foil if top
gets too dark while baking
IRISH PLUM CAKE :
Despite its name, plum cake contains no plums.
Ingredients :
8 oz. butter
8 oz. sugar
3 eggs
3/4 tsp. almond extract
3 Tbsp. Lyle's Golden syrup
3 oz. finely ground almonds
4 cups unbleached white flour
1 tsp. baking soda
pinch salt
12 oz. milk
2 cups sultanas (golden raisins)
2 1/2 cups currants
Grated rind of 3 oranges
Grated rind of two lemons
Preparation :
Cream butter with sugar until fluffy. Add the eggs, one at a time and beating well
after each addition. Beat in the syrup, almond extract and ground almonds.
Reserving 1/2 cup of the slour, sieve the remainder with baking soda and salt. Add
flour mixture to butter mixture alternately with the milk, beating well after each
addition. Coat sultanas and currants with reserved flour and fold into batter along
with grated peels. Mix well and pour into a well-buttered tube pan, distributing batter
evenly. Bake at 300 deg. F. 1 1/2 to 1 3/4 hours. Let pan cool for 45 minutes, then
turn out onto wire rack to further cool.
CHRISTMAS BUTTER TARTS :
Ingredients :
1/3 cup butter
1/3 cup margarine
1 cup slightly packed, golden brown sugar
1 cup shredded coconut
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon allspice
1/2 cup chopped walnuts
1/2 teaspoon salt
2 large eggs, beaten
2 teaspoons fresh lemon juice
2/3 cup dark corn syrup
1 recipe pie pastry
Preparation :
Roll pie dough out to 1/4 inch thickness. Cut out circles of dough to fit cups of
standard muffin tin. Gently place into muffin cups. In a saucepan, melt butter and
margarine over low heat just until melted. Stir in brown sugar, coconut, spices, nuts,
salt, eggs, lemon juice, and corn syrup. Mix well. Fill prepared muffin cups halfway
with this mixture. Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes, or
until golden and bubbly.
BREADS
DEE'S DATE AND NUT BREAD :
Ingredients :
1 1/2 cups hot water
1 1/2 cups dates, chopped
2 teaspoons baking soda
1 cup white sugar
1 teaspoon salt
1 tablespoon butter, melted
1 egg
1 teaspoon vanilla extract
1 cup walnuts, chopped
2 3/4 cups all-purpose flour
Preparation :
Preheat oven to 350 degrees F. Grease loaf pan. Pour the hot water over the dates
and let stand until cooled. Sift the flour and baking soda together add the sugar and
salt. Stir in the cooled dates and water. Add the melted butter, beaten egg vanilla
and walnuts. Mix well. Pour batter into the prepared pan. Bake at 350 degrees F
(175 degrees C) for 1 hour or until a toothpick insert near the center comes out
clean. Let bread cool in pan for 10 minutes. Remove bread from pan and let cool on
a wire rack. Makes 1 -9x5 inch loaf pan Back to the top of page
CRANBERRY AND NUT BREAD :
Ingredients :
2 cups all-purpose flour
3/4 cup white sugar
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup coarsely chopped cranberries
1/2 cup chopped nuts
1 tablespoon grated orange peel
1 egg
2 tablespoons vegetable oil
3/4 cup orange juice
Preparation :
Preheat oven to 350 degrees F. Grease one 9x5 inch loaf pan. Combine the flour,
sugar, salt, baking powder and baking soda. Add the cranberries and chopped
nuts, stir to coat with flour. Combine the egg, oil, orange juice and grated orange
peel. Add the egg mixture to the flour mixture and stir until just combined. Spoon
the batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 50
minutes or until a toothpick comes out clean. Let bread sit for 10 minutes and then
remove from the pan and place on a cooling rack. Let cool completely before
slicing. Back to the top of page
SUGAR PLUM BREAD :
Ingredients :
1 teaspoon white sugar
1 cup warm water
2 packages active dry yeast
1/2 cup white sugar
1/2 cup butter or margarine, melted
2 teaspoons salt
1 teaspoon grated lemon rind
5 1/2 - 6 cups all-purpose flour
4 eggs
1/2 cup candied fruit
1 cup raisins
3/4 cup pine nuts or slivered almonds
1 cup confectioners sugar
1 1/2 tablespoons water, optional
1/2 teaspoon vanilla extract, optional
cherries or toasted slivered almonds, optional
Preparation :
Dissolve 1 teaspoon sugar in 1 cup warm water in large mixer bowl. Sprinkle in
yeast. Let stand 10 minutes, then stir well. Add 1/2 cup sugar, melted butter or
margarine, salt, lemon rind, and 2 cups flour. Beat for 2 minutes at medium speed
with electric mixer. Add 2 cups more flour and eggs; beat 3 minutes. Stir in almost
all remaining flour, using enough flour to make a soft dough. Knead dough on
floured board until smooth and elastic, about 8 minutes. Place in lightly greased
bowl. Cover with greased waxed paper and a tea towel. Let rise in warm place 75 -
85 degrees F (25 - 30 degrees C) until doubled in volume, about 2 hours. Punch
down dough. Turn out onto a lightly floured board, and knead in raisins, candied
fruit, and nuts. Shape into two round loaves. Place each in a well greased, 9 inch,
round cake pan. Cover with tea towel. Let rise in warm place until doubled, 1 - 1 1/2
hours. Bake at 350 degrees F ( 175 degrees C) for 45 to 55 minutes. Remove from
pans immediately. Cool on wire racks. Mix together confectioners sugar, 1 1/2
tablespoons water, and 1/2 teaspoon vanilla. Spoon onto loaves. Decorate with
cherries or almonds. Alternatively, dust loaves with confectioners sugar. Makes 2
round loaves
BROWN BREAD :
Ingredients :
2 cups unbleached flour
1 cup whole wheat pastry flour
3/4 cup wheat bran
1/4 cup oat bran
2 Tbsp sugar
1 egg, beaten
2 cups (16 oz.) buttermilk
2 Tbsp. unrefined canola oil
2 tsp baking powder
1 tsp. baking soda
Preparation :
Mix dry ingredients in bowl; add milk, oil, and the beaten egg. Stir just until blended.
Place in a greased and floured tin and slash top of dough with a knife to make an
"X" in the center. Bake in a 400 degree oven for 30 minutes. Lower heat to 350
degrees and bake an additional 15 minutes. Leaving bread in oven, turn heat off
and let stand 15 minutes more. Turn onto a rack to cool.
BREAD STUFFINGS
CHRISTMAS BREAD STUFFING :
Ingredients :
9 cups soft white bread, cubed
3 cups chopped celery
2 teaspoons baking powder
1/2 cup melted shortening
2 onions, chopped
3 teaspoons paprika
3 teaspoons salt
3 teaspoons ground poultry seasoning
2 eggs
Preparation :
Sauté onions in melted shortening. Mix together bread cubes, celery, baking
powder, sautéed onions, paprika, salt, poultry seasoning, and slightly beaten eggs.
Mixture will be dry. Pack lightly into uncooked turkey. Roast turkey as directed.
Makes 12 servings
CRANBERRY, APPLE AND SAUSAGE STUFFING :
Ingredients :
12 cups cubed white bread, baked until slightly dry
1 pound sausages, Sweet Italian or Herbed Chicken, casings removed
1/4 cup butter or margarine
6 cups chopped leeks or 4 cups chopped onions
4 teaspoons poultry seasoning
2 cups chopped celery
2 to 3 tart green apples, peeled, cored and chopped
1 cup dried cranberries
2 teaspoons chopped dried rosemary
1 1/3 cups chicken stock
salt
ground black pepper
Preparation :
Sauté sausage in a large skillet over medium heat, crumbling coarsely, for about 10
minutes. Remove sausage to a large bowl with a slotted spoon. Empty pan of
grease. Into the same pan melt the butter. Add the leeks or onions, apples, celery
and poultry seasoning. Sauté until softened, about 10 minutes. Add the rosemary,
dried cranberries and cooked sausage. Mix all with the dried breadcubes. Season
to taste with salt and pepper. Moisten with the chicken stock. Stuff turkey with about
5 cups for a 14 pound turkey. Add additional chicken stock to moisten stuffing if
needed. Remaining stuffing can be baked in a covered buttered casserole at 350
degrees for about 45 minutes. Uncover and bake for another 15 minutes to brown
top.
IRISH BREAD PUDDING :
Ingredients :
3 eggs
2 cups milk
1 teaspoon vanilla
2 tablespoons sugar
butterscotch sauce (ready-made)
1/2 loaf of good-quality white bread
2 tablespoons raisins
1 tablespoon Irish whiskey
Preparation :
Combine eggs, milk, vanilla, and sugar in a mixing bowl. Break bread into chunks
or cut into cubes. Add
bread to egg mixture along with raisins and whiskey (optional). Preheat oven to 350
degrees. Pour mixture into a buttered 1 1/2-quart baking dish. Bake until top is
golden-brown and puffy (Approximately 40 minutes). Serve warm with a dab of
butterscotch sauce
CHRISTMAS PUDDING :
Ingredients :
4 ounces self-rising flour
6 ounces bread crumbs
4 ounces margarine
8 ounces brown sugar
4 ounces currants
8 ounces sultanas
8 ounces raisins
1 ounce mixed orange or lemon
1 grated apple
1 ounce chopped almonds
1 orange, juice and rind of
1 teaspoon mixed spice
3 eggs, beaten
1/4 pint beer
1 teaspoon salt
Preparation :
Mix together all dry ingredients. Stir in all liquids. Grease 1 or 2 pudding basins.
Pour in mixture and cover with Reynolds Wrap making a fold on the top to allow for
rising. Steam for 4 hours. Serve with cream or custard. Happy eating.
serves 8
HOLIDAY CHOCOLATE ROLL :
Ingredients :
8 lg. eggs
1 cup sugar
8 oz. German sweet chocolate bar
2 tbsp. water
½ quart heavy whipping cream
1 cup nuts (optional)
Powdered sugar
Preparation :
Preheat oven to 350. Separate eggs. Melt chocolate bar with 2 tbsp. water in
microwave. Let cool for ten minutes. Beat egg yolks with one cup sugar. They
should be pale yellow in color and have fluffy consistency. Add egg mixture to
chocolate. In separate bowl, beat egg whites until stiff peaks are formed. Combine
with other mixture. Grease bottom of jelly roll pan. Place a piece of wax paper onto
pan making sure sides and bottom are covered. Pour batter into pan. Bake for 18
minutes. A toothpick inserted will come out clean when done. Let cool for ten
minutes. Place one dry kitchen towel and two damp ones over top of roll.
Refrigerate for at least one hour. Remove cake from refrigerator and remove
towels. Dust roll with powdered sugar and nuts if desired. Red and green icing may
applied in a criss cross pattern after chocolate roll cools.
PUMPKIN CHEESE PIE :
Ingredients :
1 (8 ounce) cream cheese
2 cups pumpkin puree
14 ounces sweetened condensed milk
3 eggs
1 teaspoon pumpkin pie spice
1 -9 inch unbaked pie shell
Preparation :
Preheat oven to 350 degrees F. Mix cream cheese and condensed milk together
until smooth. Stir in the pureed pumpkin, pumpkin pie spice and eggs. Mix until well
combined. Pour batter into the pie shell. Bake at 350 degrees F (175 degrees C) for
45 minutes or until a knife inserted 1 inch from the edge comes out clean. Serve
warm.
GRANDMA'S FUDGE :
Ingredients :
2/3 cup cocoa
3 cups sugar
1 ½ cups Minot
2 tbsp. butter
½ tsp. vanilla
Preparation :
Measure 1 cup Minot then fill remaining half cup with water. Put all ingredients into
medium sauce pan. On high heat bring mixture to a full boil for ten minutes. Turn
down temperature to medium. Stir constantly to avoid mixture sticking to bottom of
pan. After ten minutes, take a drop of the batter and drop into cold water. If a small
ball forms, the fudge is ready. If not, cook on medium for another fifteen minutes.
Remove from heat. Add 2 tbsp. butter and ½ tsp. vanilla. Keep stirring. Put pan into
sink filled half way with cold water. If mixture should harden, add leftover Minot to
reverse the process. Spoon teaspoonfuls of fudge onto wax paper and let harden.
MISLETOE :
Ingredients :
2- 1 liter bottles of lemon-lime soda
Half-gallon of fat-free vanilla ice cream
1 tbsp. sugar
1 egg, white part only
2 tbsp. lime juice
Maraschino cherries
Sprigs of mint
Lime wedges
Preparation :
Mix entire containers of both bottles of lemon-lime soda and lime juice. Place in one
quart tray. Freeze soda until mushy consistency is formed. Beat egg white slightly.
Add egg mixture to lime mixture. Freeze again with one last stir making sure
mixture is firm. Remove tray from freezer after one hour. Breakup consistency with
a fork just before serving. Place dessert in shallow glass. Top each with two
maraschino cherries, a sprig of mint and a lime wedge. Serves 10 guests.
CHEESEBALL :
Ingredients :
1 pkg. cream cheese, spicy flavored (if you can find it)
2 tsp. pimento dip
2 tsp. green olives
2 tsp. black olives
1 pkg. bleu cheese
1 sm. jar cheddar
1 pkg. Swiss cheese
2 tbsp. finely chopped onions
1 tsp. garlic salt
1 tbsp. chopped sweet pickle
Chopped pepperoni
Chopped walnuts
Ground red pepper
Preparation :
Let cheese stand at room temperature before starting. It will mix together better if
you wait. Mix cream cheese, bleu cheese, Cheddar and Swiss together. Blend well.
Mixture must be creamy. Add pimento dip, green olives, and onions. Form into
balls. Roll in chopped pepperoni then in chopped walnuts. Top with ground red
pepper.
CHRISTMAS BUTTER TARTS :
Ingredients :
1/3 cup butter
1/3 cup margarine
1 cup slightly packed, golden brown sugar
1 cup shredded coconut
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon allspice
1/2 cup chopped walnuts
1/2 teaspoon salt
2 large eggs, beaten
2 teaspoons fresh lemon juice
2/3 cup dark corn syrup
1 recipe pie pastry
Preparation :
Roll pie dough out to 1/4 inch thickness. Cut out circles of dough to fit cups of
standard muffin tin. Gently place into muffin cups. In a saucepan, melt butter and
margarine over low heat just until melted. Stir in brown sugar, coconut, spices, nuts,
salt, eggs, lemon juice, and corn syrup. Mix well. Fill prepared muffin cups halfway
with this mixture. Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes, or
until golden and bubbly.
CHOCOLATE PECAN PIE :
Ingredients :
1 cup raisins
1 cup pecans
¾ cup sugar
2 eggs
¼ cup butter, melted
1/3 cup semi-sweet chocolate morsels
1 tsp. vanilla
Pinch of salt
Preparation :
Preheat oven to 350. Beat butter and sugar until creamy. Add vanilla and salt. Add
eggs and continue stirring. Beat on high for approximately 2 minutes until well
blended. Add raisins and pecans. Pour into 9 inch pastry crust. Bake for 45
minutes. Add chocolate morsels after 20 minutes of baking, and then continue. Let
pie cool and top with whipped cream.
AUSTRIAN CHRISTMAS SACHERTORTE :
Ingredients :
Torte :
1 cup butter
8 egg yolks
6 ounces cooking chocolate
1 cup confectioner's sugar
Vanilla
10 egg whites
1 cup flour
4 tablespoons apricot jam
Chocolate Frosting :
1 cup sugar
7 ounces cooking chocolate
1 cup water
Preparation :
Cream butter. Melt chocolate in a double boiler. Add gradually to creamed butter
melted chocolate, sugar , and the egg yolks, one by one, stirring constantly. Add
flour and a dash of vanilla and beat well. Beat egg whites until stiff and fold into
batter. Pour mixture into a well-greased 10-inch mold.
Bake at 300 degrees F. for about 1 hour. Let cool and turn out of mold. Split and
spread heated and slightly diluted apricot jam over the lower half of the cake.
Replace top and brush with apricot jam and cover with chocolate frosting. (Recipe
below.)
Chocolate Frosting :
Boil sugar and water until sugar is completely dissolved. Melt the chocolate
separately in a double boiler. Add sugar syrup gradually to chocolate, stirring
constantly. When cooled, frost the cake.
serves/makes 6