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Christmas Recipes


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.

Ingredients :
(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 at 350 F for 25 minutes or done.
This cake can also be topped off with walnuts or pecans.


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.


Ingredients :
1 c. butter
1 c. sugar
1/4 c. orange juice
1/2 t. orange extract
3 c. sifted flour
1/2 t. baking soda
1 t baking powder
1/2 t salt
Preparation :
Cream butter until very light. Add sugar gradually and continue creaming until light and fluffy.
Add orange juice and extract.

Sift together flour, salt, soda and powder. Add to creamed mixture bit by bit.
When well mixed, cover bowl with plastic wrap and chill at least 1 hour (or overnight) in the refrigerator.

Roll out on floured surface and cut with cookie cutters. Brush lightly with water and add colored sprinkles if desired.
Place on ungreased cookie sheets or use baking parchment (easiest) and bake at 350 degrees F for about 13 minutes or until delicately brown. Cool before storing.

Cooking necessary. Very easy to make. A tasty treat!

Ingredients :
2 cups firmly packed brown sugar
2 cups flour
1/2 cup butter, softened
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1 cup milk
1 egg
1 cup semi-sweet chocolate chips
1/2 cup walnuts
1/4 cup flaked unsweetened coconut

Preparation :
Mix the brown sugar and flour together. Using a pastry cutter or two knifes cut in the butter until mixture resembles coarse crumbs. Remove one cup of mixture and set aside. To the rest of mixture add baking powder and salt. Using a fork, lightly beat in vanilla, milk and egg. Continue beating until smooth. Pour batter in greased 13x9 baking pan. Gently mix chocolate chips, nuts, and coconut together. Sprinkle reserved crumbs over top of batter. Then sprinkle chocolate chip mixture over top of crumbs. Spread evenly over top of batter. Bake at 350 degrees for 35 minutes. Cools bars completely before cutting. Cut into 24 bars. Store in air tight container for up to 5 days.


Ingredients :
1 cup butter, softened
1/3 cup whipping cream
2 cups all purpose flour
Granulated sugar
1/2 cup softened butter
1 1/2 cups confectioners sugar
1 teaspoon vanilla

Preparation :
Peanut butter mixture :
red or green food coloring With electric mixer, thoroughly mix butter, cream, and flour. Cover; refrigerate dough for 1 hour. Divide into 3 pieces. Work with one piece at a time, keeping remaining pieces refrigerated until needed. Roll out dough 1/8 inch thick on floured surface. Cut into 1 1/2 inch circles. Transfer circles to a sheet of waxed paper that has been heavily coated with granulated sugar. Coat both sides with sugar. Place on un greased baking sheet. Prick each circle with a fork about 4 times. bake in preheated 350 degree oven 7 to 9 minutes, or just until set but not brown. Let cool on wire racks. For creamy filling. With electric mixer, cream butter, confectioners sugar and vanilla until smooth and fluffy. Tint with few drops of food coloring. A few drops of water may be added for proper spreading consistency. Spread one side of half the circles with filling. Top with remaining circles. Store in air tight container or freeze until needed. Makes about 5 dozen cookies.


Ingredients :
2 eggs, separated
1/3 cups sugar
1/3 cup instant coffee
Dash salt 1 tablespoon vanilla extract
2 cups milk, chilled
1 cup heavy cream
1 cup whipped Shaved unsweetened chocolate

Preparation :
In a small bowl using an electric mixer, beat at high speed, beat egg whites until soft peak forms. In large bowl, beat egg yolks until lemon colored. Gradually beat in coffee, salt, vanilla, milk, and 3/4 cut water. Stir in egg-white mixture and whipped cream; mix well. Serve well chilled, with chocolate sprinkled over each serving. Makes 12 servings.


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


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.


Ingredients :
Torte :
1 cup butter
8 egg yolks
6 ounces cooking chocolate
1 cup confectioner's sugar
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


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.


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
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.

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