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Christmas Recipes
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Christmas Recipes
We wish you a Merry Christmas
We wish you a Merry Christmas
We wish you a Merry Christmas
And a Happy New Year!
The songs of carolers along the streets of town and cities
across America have been ringing out for decades. What do they
want for bringing this holiday cheer? Christmas treats, of course!
Christmas recipes might have been handed down from generation
to generation, or you may have concocted a new recipe of your
own in recent years. In any case, Christmas is a time for good
company, good food and happy times.
These Christmas recipes will leave all your company satisfied
with good food and we know that good foods naturally lead to
good times!
Gingerbread Man
1/2 cup margarine
1/2 cup sugar
1/2 cup molasses
1 egg yolk
2 cups sifted all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ginger
1/2 teaspoon ground nutmeg
In a large bowl, cream together the margarine and sugar until
smooth. Stir in molasses and egg yolk. Combine the flour, salt,
baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg;
blend into the molasses mixture until smooth. Cover, and chill
for at least one hour.
Preheat the oven to 350 degrees F (175 degrees C). On a lightly
floured surface, roll the dough out to 1/4 inch thickness. Cut
into desired shapes with cookie cutters. Place cookies 2 inches
apart on ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until firm.
Remove from cookie sheets to cool on wire racks. Frost or decorate
when cool.
Christmas Chocolate Logs
18 sweet biscuits
1 teaspoon cocoa powder
small pot double cream
1 teaspoon icing sugar
knife and fork
whisk
basin
foil
plate
1. Put the cream, sugar and cocoa in a basin. Whisk cream until
until it is just stiff enough to stand in peaks.
2. Spread the cream on the biscuits. Sandwich them together
in a long roll. Use about half the cream.
3. Wrap the roll of biscuits in foil. Put it in the fridge with
the rest of the cream.
4. Next day, unwrap the roll, put it on a plate and cover it
with the rest of the cream.
5. Drag a fork over the cream to make a 'bark' on the 'log'.
Decorate it with icing sugar snow and holly.
6. This cake is rich so serve small slices.
Whiskey Eggnog
Brandy or rum can be substituted for whisky.
Makes 6 cups.
Total time: 3 hours 45 minutes.
Step 1:
In a saucepan, beat the eggs and sugar until creamy. In a second
saucepan over low heat, heat 2 cups of the milk until hot. Slowly
add to the egg mixture, stirring continuously. Cook over low
heat, stirring, for 15 to 20 minutes or until the mixture reaches
170°F and has thickened. Stir in the remaining milk, vanilla,
whisky, and half the nutmeg. Chill 3 hours.
Step 2:
In a medium bowl, beat the cream until soft peaks form. Fold
into the milk mixture. Ladle the eggnog into a punch bowl and
sprinkle with the remaining grated nutmeg.
Honey Glazed Ham
1 (12 pound) bone-in ham
3/4 cup butter, softened
3/4 cup honey
1/2 cup whole cloves (optional)
Preheat the oven to 350 degrees F (175 degrees C).
Cut 1 inch deep criss-crosses into the flat side of the ham.
In a small bowl, mix together the butter and honey. Slather
onto the ham, making sure to get in the crevices too. Insert
cloves into the ham if desired. Place in a roasting pan.
Bake for 4 hours in the preheated oven, or 20 minutes per pound.
The internal temperature should reach 160 degrees F (70 degrees
C). Baste every 20 minutes with the drippings. Remove, slice,
serve, savor.
Chopping
Blocks
