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Home : About Christmas : Christmas Recipes

 

Baked Cream Cheese Appetizer

INGREDIENTS:

1/2 (8 ounce) package refrigerated crescent rolls
1 (8 ounce) package cream cheese
1/2 teaspoon dried dill weed
1 egg yolk, beaten

DIRECTIONS:

First unroll the dough on a lightly floured surface. Now press together seams to form a 12 x 4 inch rectangle. Sprinkle one side of the cream cheese with half of the dill weed. Place brick of cream cheese dill side down in center of dough. Sprinkle dill on top of cream cheese. Enclose cream cheese by bringing sides of dough together and pressing edges to seal. Place dough on lightly greased cookie sheet. Brush with beaten egg.

Bake at 350 degrees F (175 degrees C) for 15 to 18 minutes and serve it warm



Baked Walnuts

INGREDIENTS:

2 egg whites, stiffly beaten
1 cup white sugar
1/2 cup butter, softened
1 pound walnut halves

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Now add sugar, walnuts and butter to the stiff egg whites. This should be mixed till the nuts are well coated. Now spread this out on a cookie sheet. Bake in preheated oven for 20 to 30 minutes, stirring a couple of times, until browned.



Chilean Christmas Bread

INGREDIENTS:

2 cups SR flour,
1 cup milk,
1 teaspoon baking powder,
100 grams glaced cherries,
1 teaspoon cognac or brandy,
1 cup plain flour,
1 cup sugar,
1 cup sultanas and chopped almonds (mixed),
1/2 cup glace fruit,
2 eggs,
115 grams butter, and
1 lemon grated rind.

METHOD:

Begin with sifting the flour. Cut butter into pieces. Cream butter and sugar and then add eggs and mix well. Add sultanas and almonds, glace fruit, lemon rind, vanilla, cherries, and cognac to flour. Mix well and pour into a buttered mould.
Bake at 150 Celsius for 1 1/2 hours.



Christmas Eggy nod

INGREDIENTS:

4 egg yolks
1 (5 ounce) can sweetened condensed milk
1 tablespoon white sugar
1 teaspoon vanilla extract
4 1/2 cups milk
4 egg whites
1 fluid ounce rum
1/4 teaspoon ground nutmeg

DIRECTIONS:

In a large mixing bowl, beat egg yolks until they are thickened and light. Gradually stir in condensed milk, sugar, vanilla and milk. Beat the egg whites until stiff, then add them to the milk mixture. Stir rum into the mixture (to taste). Garnish with nutmeg.



Christmas Seafood casserole

INGREDIENTS:

20 pounds bone-in ham
1 (20 ounce) can sliced pineapple
2 (12 fluid ounce) cans beer

DIRECTIONS:

Preheat oven to 325 degrees F (165 degrees C). Grease an 18 quart roasting pan. Place the ham, with the fattier side up, in the roaster. Use toothpicks to secure pineapple rings on the ham. Pour the beer over the ham. Place lid on roasting pan.
Bake 6 to 8 hours, or until cooked through.

Remove the pineapple rings and let sit 15 minutes before slicing.



Caramel filled chocolate cookies

INGREDIENTS:

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 cup unsweetened cocoa powder
1 cup chopped walnuts
1 tablespoon white sugar
48 chocolate-covered caramel candies

DIRECTIONS:

Beat butter until creamy. Gradually beat in white sugar and brown sugar. Beat in eggs and vanilla. Combine flour, baking soda, and cocoa. Gradually add to butter mixture, beating well. Stir in 1/2 cup walnuts. Cover and chill at least 2 hours.
Preheat oven to 375 degrees F (190 degrees C).

Combine remaining 1/2 cup nuts with the 1 tablespoon sugar. Divide the dough into 4 parts. Work with one part at a time, leaving the remainder in the refrigerator until needed. Divide each part into 12 pieces. Quickly press each piece of dough around a chocolate covered caramel. Roll into a ball. Dip the tops into the sugar mixture. Place sugar side up, 2 inches apart on greased baking sheets.

Bake for 8 minutes in the preheated oven. Let cool for 3 to 4 minutes on the baking sheets before removing to wire racks to cool completely.



Chocolate Dipped Orange Biscotti

INGREDIENTS:

1 cup all-purpose flour
1/2 cup white sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 egg white
1/2 cup chopped almonds
2 tablespoons orange zest
4 (1 ounce) squares bittersweet chocolate

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet. In a medium bowl, stir together flour, sugar, baking powder, baking soda, and salt. Beat in the egg and egg white, then mix in almonds and orange zest. Knead dough by hand until mixture forms a smooth ball. Roll the dough into a log about 10 inches long; place on the prepared cookie sheet. Press down, or roll with a rolling pin, until log is 6 inches wide.

Bake for 25 minutes in preheated oven. After baking, cool on a rack. With a serrated knife, cut into 1 inch slices. Place slices, cut side down, back onto the baking sheet. Return them to the oven for an additional 20 to 25 minutes; turning over half way through the baking. Melt the chocolate over a double boiler or in the microwave oven. Allow chocolate to cool but not harden before dipping one side of the biscotti into it. Place cookies on wire racks, chocolate side up, until cool and dry.



Easy Spritz Cookies

INGREDIENTS:

1 (1 pound 1.5 ounce) pouch Betty Crocker® sugar cookie mix
1/2 cup butter, melted
1 egg
1/2 cup Gold Medal ® all-purpose flour
1 teaspoon almond extract
Colored sugars or colored sprinkles

Heat oven to 375 degrees F. In large bowl, stir cookie mix, butter, egg, flour and almond extract until soft dough forms.
Fit cookie press with desired template. Fill cookie press with cookie dough; press cookies onto ungreased cookie sheets. Decorate as desired using colored sugars and sprinkles.
Bake 6 to 8 minutes or until set. Cool 1 minute; remove from cookie sheet to wire rack.



Baked Corn

INGREDIENTS:

1 (15.25 ounce) can whole kernel corn
1 (14.75 ounce) can cream-style corn
1/2 cup sour cream
1 cup butter or margarine, melted
2 eggs
1 (12 ounce) package corn muffin mix

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Combine the whole-kernel corn, cream-style corn, sour cream, melted butter or margarine, beaten eggs and corn muffin mix. Mix well and pour into one 9x13 inch baking pan.

Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes.



Cheesy Sweet and Savory Spuds

INGREDIENTS:

6 Yukon Gold potatoes, peeled and cubed
2 sweet potatoes, peeled and cubed
2 tablespoons butter
1/2 cup heavy cream
1 tablespoon chicken bouillon granules
1 2/3 tablespoons brown sugar
2 teaspoons black pepper
2 cups shredded Monterey Jack cheese

DIRECTIONS:

Place the potatoes and sweet potatoes in a large pot with enough water to cover. Bring to a boil. Cook about 15 minutes, until tender but firm. Remove from heat, and drain.

Preheat the oven broiler.

In a large bowl, mash the potatoes. Gradually mix in butter, heavy cream, chicken bouillon, brown sugar, and pepper. Transfer the mixture to a medium baking dish, and top with Monterey Jack cheese. Broil uncovered in the preheated oven 10 minutes, or until the cheese is melted and lightly browned.



Baked Apples with Mint

INGREDIENTS:

4 Red Delicious apples
1/2 cup raisins
1/4 cup brown sugar
1 tablespoon chopped fresh mint leaves
4 teaspoons butter

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C).

Core apples and peel off a 1 inch strip around the hole on the top of each apple. Place apples in a shallow baking dish.
Combine raisins, brown sugar, and mint leaves. Fill apples with the raisin mixture. Top the raisin filling in each apple with 1 teaspoon butter.

Bake in a preheated 350 degrees F (175 degrees C) oven for 50 minutes, until apples are tender.



Brandied Fruit Topping

INGREDIENTS:

1/2 cup raisins
1/2 cup mandarin oranges
1 cup pitted prunes
3/4 cup white sugar
water to cover
1 (15 ounce) can sliced peaches, chopped
1 (15 ounce) can pineapple chunks
3/4 cup brandy

DIRECTIONS:

In a large saucepan combine raisins, mandarin oranges, prunes, sugar and water to cover. Simmer over medium heat until syrupy, about 10 minutes.

Stir in peaches, pineapple and brandy. Store in refrigerator.

 


 
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