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How about a thread for your favourite Xmas baking recipe.

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Posted 12/20/2009 8:50 PM (GMT 0)
I'll post a few of mine later. They are downstairs right now and I am resting in bed. I thought it would be fun to share some recipes.

Suzane

Posted 12/20/2009 10:15 PM (GMT 0)
I got a great Christmas Pudding recipe somewhere from Delia Smith (had a cooking show on the BBC). I'll post it later. ALso got some eggnog recipe.
Posted 12/21/2009 1:53 AM (GMT 0)
Great idea Suzanne!

I'll share a 'family secret' recipe for Baklava if anyone wants it. One of my 'extra' daughters is Greek and this is from their family.

Baklava

This is a layered, Greek ‘bar cookie’ that one you’ve tasted it you will never settle for store bought again. You will layer sheets of Phyllo dough and butter with a filling of ground nuts spiced and sweetened. It is a simple recipe but does take some time to complete all of the layers. Find a hardy helper if you can.

Syrup: do this step first as it has to chill
1/2 c. water
1 slice orange
1c. sugar
1 cinnamon stick
1/4 c. honey

In small saucepan combine water, orange slice, sugar and cinnamon stick, heat to boiling, stir in honey and refrigerate. (If you don’t have cinnamon sticks, I have used about a ½ tsp of ground cinnamon as a substitute.)

Filling:
2 c. walnuts
1 ¾ - 2 c. pecans
1/4 c. sugar
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg

Pastry:
1 lb package Phyllo dough
1 lb butter, melted and warm for spreading

Nuts: The original recipe calls for chopped nuts, but I put them through my course grinder. It’s simple and makes a nice product. Now, mix the filling ingredients in bowl and you’re ready.

The Phyllo comes, most often, two rolls per package. You will use both rolls but only open one at a time since it dries out rapidly. We use a 9”X13” pan since we already have one and cut about 1 ½” off the length of the dough, plus we clip the corners. Measure your pan and the sheets of dough. If the dough is too long for the pan then trim it to fit. You don’t want the layers building up at the corners or ends. The need to lay flat.

Now the fun and layering begins. Brush butter on bottom of the pan. Place 1 Phyllo sheet on bottom of pan & brush w/ butter. Repeat 15 times. Sprinkle 16th sheet with about 2 Tbls. of filling. Repeat till you have 10-12 sheets left. Layer last 10 brushing each w/butter. Pour remaining butter over top. Cut into diagonal diamond shaped pieces before baking. This is tradition, but any shape will do. Optional: Place a whole clove in center of each piece before baking.

Bake at 375 for 30 minutes then at 350 for additional 30 minutes. Remove from oven and immediately pour cold syrup over baklava. This step in vital! By pouring cold syrup over the hot baklava it won’t get soggy. Remove clove before eating (unless you really like cloves!) Good luck!

Chutz
Posted 12/21/2009 2:10 AM (GMT 0)
Suzane what a great idea. I love to look at recipes I don't always make what I read but find it interesting.

Chocolate or Peanut Butter Fudge
2 1/4 C. sugar
1/4 C. butter
3/4 C. evaporated milk
1 small jar of Marshmellow Cream (5-7 oz)
Mix these ingredients together stirring continuously on a medium heat setting. When mixture hits a rolling boil cook 6 minutes.
The add chocolate chips, peanut butter chips, cherry chips or any type of chip you'd like a 14-15 oz pkg
1 C. of nuts is optional
1 teas of vanilla
Pour into a 8x8 or 9x9 greased pan.
Couple of hints: I put my marshmellow cream in the microwave for about 45-60 seconds so it comes out of the container easier;
I spray my spoon with Pam or something similiar so it cleans up faster; I never add the vanilla because you never taste it and it is expensive just to add because it says to; this one hint has really helped me. What is a rolling boil? A rolling boil is when the mixture boils even when you stir it and that is when you start your timing; I many times double the recipe and put it in a 9x13 pan; and I usually put foil into the pan and spray it let it cool and still have a clean pan. I have added peanuts to the peanut butter fudge and it seems to dry it out so I didn't do it anymore.

Microwave Peanut Brittle
1 C. sugar
1/2 C. Karo syrup
Stir together and put into a microwave safe container and cook for 4 minutes. Remove from microwave and stir in:
1 C. raw peanuts
1 teas. salt
Return to the microwave for 3 1/2 minutes; remove and add:
1 teas. vanilla
1 teas butter or margarine
Return to the microwave for 1 1/2 minutes
Remove from microwave and add 1 teas. soda (this will be foamy) stir well
Pour out onto a well greased pan and spread it as thin as you want it. Let it set up and break into pieces.
Hints: I spray my spoon and dish for easier clean up; I line my cookies sheet with foil and grease the foil with butter or pam that way I can use the cookie sheet again and it cools quicker.
Posted 12/21/2009 2:49 AM (GMT 0)
Privey (Cathy) Thanks for the fudge recipe, I was looking for one...sounds good...

I like the "Merry Christmas" cookies from the Betty Crocker Cooky Book, and I substitute the vanilla for lemon..
and I use the butter cream icing and substitute the lemon for the vanilla, but the lemon is strong so I use a little less,
like 1/2 tsp instead of 1 tsp...

wow I like this...
Thanks for starting this thread...
anyone else got an easy good fudge recipe and I don't have a double boiler so please keep it simple....
I remember when they had little fudge kits with a white tray sure wish they'd come out with those for Christmas and Valentines day....
Posted 12/21/2009 6:46 PM (GMT 0)
What a great thread!

We call these Butterfinger cookies b/c they kinda taste like Butterfinger candy bars. Now don't turn up your nose when you read it....it may not sound good to many but they are really delicious and everyone begs me for them every year!

1 box of Cheeze-Its

1 package candy Bark coating (its a special holiday item in many grocery stores but it's not chocolate so don't try and substitute chocolate it tastes nasty lol)

Peanut Butter

Sugar sprinkles (we use red and green)

Make little sandwiches using the peanut butter and Cheeze-It crackers. Once you have all the sandwiches made melt the bark coating acording to package instructions.....careful its hot! Coat the sandwiches completely with the bark coating and place on a cookie sheet lined with wax paper, top with sprinkles. Place in the fridge until the cookies have hardened then store in an airtight container.

Enjoy!!!

Posted 12/21/2009 8:13 PM (GMT 0)
Cherry Twinkles


1 cup butter
½ cup sugar
2 eggs
2 Tbsp grated orange rind
4 tsp grated lemon rind
1 tsp vanilla
2 Tbsp lemon juice
2 cup flour

Mix ingredients thoroughly and chill over night!

2 slightly beaten egg whites in a
In a small bowl
2 cups at least of coarse chopped
Pecans put in small bowl
Candied Cherries red or green

Roll chilled dough into small balls and dip one side of each ball into slightly beaten egg whites then dip that side of the ball into the chopped pecans, and put on cookie sheet with pecan side up! Lightly Press into center of each one a ½ candied cherry ( after I fill the cookie sheet I take a small juice glass and very lightly press down on each cookie to press the cherry into the dough) you do not want to flatten cookie, it will flatten out in baking! Note you might want to re-chill dough between cookie sheets, I use rubber gloves as the heat from your hands will make the dough soft and sticky and hard to use! Bake 350 degrees 15 to 20 minutes

These are a soft light colored citrus flavored cookie that for me spells CHRISTMAS! ......White Beard
Posted 12/21/2009 8:18 PM (GMT 0)
   Hey! I'm on a diet!...What in the world do you people think you are doing to me here? You know I like to cook, and eat! :)
Posted 12/21/2009 8:24 PM (GMT 0)
Snow Balls

1/3 cup sugar
1 cup butter
2 tsp water
2 tsp vanilla
2 cup flour
1 cup chopped nuts ( I use ½ Pecans
And ½ walnuts)

Mix and chill dough at least 3 or 4 hours( I chill over night) Shape into balls and place on ungreased cookie sheet.
Bake 325 for 20 minutes. Cool and roll in powdered sugar! Enjoy!!

If you really would like a tasty treat, replace the Pecans and Walnuts, with one cup of Chopped Black Walnuts! I tried this just a few days ago and it is absolutely fantastic! For me every since I was very very small it just wasn't Christmas without Cherry Twinkles and SnowBalls! After my mom passed away I continue to make them every Christmas, This year I made 15 dozen Cherry Twinkles and 150 SnowBalls and another 75 or so Black Walnut Snow balls!

White Beard
Posted 12/21/2009 8:37 PM (GMT 0)
Hey Screaming what ya doin on a diet at Christmas time......crazy lil buddy you can diet all you want after Christmas....at least this week let it all hang out!!
Posted 12/21/2009 8:53 PM (GMT 0)
Oreo cheesecake balls

1 package of oreo cookies
1 8 oz package of cream cheese
1 package of semi sweet chocolate bits



crush oreos into fine crumbs

combine with softened cream cheese


roll into 1 inch balls


put in fridge

when chilled, dip into melted chocolate bits

refrigerate and enjoy
Posted 12/21/2009 9:50 PM (GMT 0)
OK Suzane you started this thread where is your recipe?????? Come on now give it up.......
Posted 12/21/2009 10:42 PM (GMT 0)

Screaming Eagle said...
   Hey! I'm on a diet!...What in the world do you people think you are doing to me here? You know I like to cook, and eat! :)

Yeah, I'm in trouble as well. i need to lose weight now never mind all this xmas baking. May have to wait until jan 2. LOL!!! No, seriously though i need to do something about this weight problem. All the meds certainly don't help the situation.

 

Posted 12/22/2009 12:49 AM (GMT 0)
I know we'll get slammed here, but a few of us need to start some healthy eating threads!

I can't eat all these goodies because of my GI issues, and as well the weight has come back on since my lumbar fusion. Healthy eating doesn't have to be boring!!!

TMJ and ScreamingEagle - you've got a friend here! I need to just skip over this thread! :-)

PaLady
Posted 12/22/2009 12:54 AM (GMT 0)
Like Cathy said, cough up a recipe! Like NOW! Make it Snappy too! If I'm going to let it all hang out, I better fill the Steam Engine! :)

Lil Buddy

Michael

A side note: Suzane, I have never met a woman who ask as many questions as you! You and Witt make me laugh!
Keep the e/mails coming, but don't' expect me to answer all 1 million questions! :) You know, I'm just pulling your Chain! :)
Posted 12/22/2009 3:57 AM (GMT 0)
I am under weight for the first time ever...seems my past year has taken its toll on me...before gastric by-pass wt. 399.9 lbs in Jan 2002 my friends..there was no buying clothes locally, looking for chairs that I thought I could fit in. Now with all of my surgeries, ileostomy I'm a whole 113 lbs and 5'4" the doc is actually telling me I need to gain weight. At least I gained 7 lbs since my last hospital stay. I don't even feel like I look like me anymore. The trouble is I don't like chocolate anymore or sweets a few bites and I'm done. I still make the candy and desserts for the family but could care less if I have a piece I have maybe a bite to taste it and I'm done.
Posted 12/22/2009 6:03 AM (GMT 0)
Privey,
Wow - that was a huge change for you! I hope you can get to a healthy weight and enjoy it a bit, but I kind of understand what you mean by losing your taste for some things.

Hugs,

PaLady
Posted 12/22/2009 7:39 AM (GMT 0)
I think my favorite recipe for the holidays is the Double Layer Pumpkin Pie! It is delicious and a great alternative to plain old pumpkin pie! Here's the recipe!

Ingredients

4 ounces cream cheese, softened
1 tablespoon milk
1 tablespoon white sugar
1 1/2 cups frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
1 cup cold milk
2 (3.5 ounce) packages instant vanilla pudding mix
1 (15 ounce) can solid pack pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Directions

In a large bowl, whisk together cream cheese, 1 tablespoon of milk, and sugar until smooth. Gently stir in whipped topping. Spread into bottom of crust.
Pour 1 cup of milk into large bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon, ginger, and cloves. When thickened, spread over cream cheese layer.
Refrigerate 4 hours, or until set.


It's very easy to make since you don't have to bake it! Just refrigerate and it's done!
Posted 12/23/2009 2:55 AM (GMT 0)
Here I am finally, with a recipe

Shortbread cookies (they melt in your mouth)

1 cup butter
1 tsp vanilla
1/2 cup icing sugar
1/4 cup corn starch
1 1/2 cups flour

Sift dry ingrediets together
Mix with butter and whip until it is like whipped cream

325
10-15 minutes
Posted 12/23/2009 3:06 AM (GMT 0)
Here's another:

Fudge

Bring to a boil:

2 cups brown sugar

1/2 lb. butter

Add 1/2 cup carnation milk, 1 tsp vanilla

Boil 5 min. on low heat, no stirring

Cool 2 min.

Add 4 cups icing sugar (sifted)

Stir vigourously

Add 1/4 cup peanuts if you like

Pour into 8x8 dish and refridgerate

And one more

Spiced cookies

1/2 cups marg.

1 cup shortening

2 cups sugar

1/2 cup molasses

2 eggs

4 cups flour

4 tsp baking soda

2 tsp. cinnamon

1 tsp cloves

1 tsp ginger

1 tsp salt

Mix together

Form into balls

Dip the top into white sugar

Place on cookie sheet

375   10min.

Enjoy.

And thank you for sharing your recipes. i am going to make a photocopy of all the recipes so I can try them.

Suzane

 

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