Christmas Recipes
Egg Nog Recipe
Ingredients:
6 Eggs
1 cup + 1 tablespoon Sugar
½ teaspoon Vanilla extract
¼ teaspoon Ground Nutmeg
¾ cup Brandy
1/3 cup Dark Rum (Captain Morgan for best flavor, but Myers is OK)
2 cups Whipping Cream
2 cups Milk
Directions:
All liquids should be very cold. Refrigerate in advance. Beat the eggs for 2 or 3 minutes with an electric mixer at medium speed until very frothy. Gradually beat in the sugar, vanilla, and the nutmeg. Turn the mixer off and stir in the cold brandy, rum, whipping cream and milk Chill before serving. Sprinkle individual servings with more nutmeg.
Yield 2 ½ quarts
Dutch Babies
1/4 cup butter
3 eggs
3/4 cup flour
3/4 cup milk
1. Preheat oven to 425. Use a 2-3 quart cast iron pan. (Measure the volume by pouring quarts of water in the pan.)
2. Place the butter in the pan and melt it in the oven while mixing the batter.
3. In a food processor, blend the eggs at a high speed for one minute.
4. With the motor still running, pour in the milk, the add the flour. Continue blending for 30 seconds.
5. Remove the pan from the oven and add the batter. Return the pan to the oven and bake around 24 minutes, until pancake is browned and puffy.
6. Dust with nutmeg or cinnamon, if you wish.
If you wish serve with powdered sugar.
SUGGESTED fillings (optional but recommended) 29 ounces of any pie filling or fresh sliced strawberries, peaches or bananas. Top with yogurt, whipped cream or sour cream. If you want syrup instead, maple or fruit syrup will serve you well.
Serves 4
Basic Christmas Cookie Recipe Mix
2 c Unsifted all-purpose flour
1/4 c Sugar
1/4 ts Salt
1/2 c Butter, softened
In large bowl, combine flour, sugar and salt; mix well. With pastry blender or two knives, cut in butter until mixture resembles coarse cornmeal. Place in airtight container; store in refrigerator (mixture will keep for up to 8 weeks). Bring to room temperature before using. Recipe can be doubled or tripled.
Rolled Christmas Sugar Cookies:
1 Basic Christmas Cookie Recipe Mix
1 large egg
1 tsp vanilla extract
Preheat oven to 350F. Lightly grease 2 baking sheets.
In large bowl of electric mixer, combine ingredients; at low speed, beat until mixture forms a dough.Divide dough into thirds. Working with one third at a time, on
lightly floured work surface, roll out dough to 1/8" thick; cut out with 3" cookie cutters. Transfer to prepared baking sheets. Bake 8 min or until golden.
Transfer cookies to wire rack to cool; if desired, decorate with icing, candies and colored sugars.
Makes 3 dozen.
Candy Cane Christmas Cookies:
1 Basic Christmas Cookie Recipe Mix
1 large egg
1 tsp vanilla extract
Red paste food color
1/2 c (2 1/2 oz) crushed peppermint candy
Red edible glitter
Preheat oven to 350F. Lightly grease 2 baking sheets.
In large bowl of electric mixer, comibine cookie mix, egg and vanilla. At low speed, beat until mixture forms a dough. Divide dough in half; remove one half from bowl. With food paste, tint dough in bowl red; add candy. Mix well. On work surface, divide each half dough into 20 equal pieces; working with one piece at a time, roll dough into 8" rope. Place a plain and red rope side by side; press together lightly and twist. Place twist on prepared baking sheet; curve top to form cane. Repeat with remaining dough.
Bake cookies 10 to 12 min or until golden. Sprinkle with glitter; transfer to wire rack to cool.
Checkerboard Christmas Squares:
1 Basic Christmas Cookie Recipe Mix
1 lg Egg
1 ts Vanilla extract
2 tb Unsweetened cocoa powder
Chocolate icing and white icing
In large bowl of electric mixer, combine cookie mix, egg and vanilla. At low speed, beat until mixture forms a dough. Divide dough in half; remove one half from bowl.To dough in bowl, add cocoa powder; knead to mix well. On work surface, on separate sheets of waxed paper, roll each half of dough to 9x6" rectangle. Using paper to lift dough, invert plain dough onto top of chocolate dough. Remove paper from plain dough.
Using long chef's knife, cut doughs lentghwise into 2" wide strips. Stack strips, removing waxed paper and alternating colors. Cut stack lengthwise into three equal strips. Stack strips so colors alternate; gently press stack so dough layers stick together. Wrap stack in plastic wrap; refrigerate 2 hours. Preheat oven to 375F. Lightly grease 2 baking sheets. Remove plastic wrap from dough; cut stack crosswise into 1/4" slices.
Place slices checkerboard side down on prepared baking sheets; bake 8 min or until golden.Transfer to wire rack to cool. With pastry bag and writing, decorate cookies with dots of chocolate and white icing.
Makes 4 dozen cookies.
Christmas Gingerbread People:
1 Basic Christmas Cookie Recipe Mix
1/3 c molasses
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp grated nutmeg
3 tb water
White icing
Red cinnamon candies
Preheat oven to 350F. Lightly grease 2 baking sheets.
In large bowl of electric mixer, combine cookie ingredients; at low speed, beat until mixture forms a dough. Divide dough into thirds. Working with one third at a time, on lightly floured surface, roll out dough 1/8" thick; cut out with 3" cookie cutter. Transfer to prepared baking sheets. Bake 8 min or until just beginning to brown. Transfer to wire rack to cool. Decorate with icing and candies.
Makes 3 dozen cookies.
Ingredients:
6 Eggs
1 cup + 1 tablespoon Sugar
½ teaspoon Vanilla extract
¼ teaspoon Ground Nutmeg
¾ cup Brandy
1/3 cup Dark Rum (Captain Morgan for best flavor, but Myers is OK)
2 cups Whipping Cream
2 cups Milk
Directions:
All liquids should be very cold. Refrigerate in advance. Beat the eggs for 2 or 3 minutes with an electric mixer at medium speed until very frothy. Gradually beat in the sugar, vanilla, and the nutmeg. Turn the mixer off and stir in the cold brandy, rum, whipping cream and milk Chill before serving. Sprinkle individual servings with more nutmeg.
Yield 2 ½ quarts
Dutch Babies
1/4 cup butter
3 eggs
3/4 cup flour
3/4 cup milk
1. Preheat oven to 425. Use a 2-3 quart cast iron pan. (Measure the volume by pouring quarts of water in the pan.)
2. Place the butter in the pan and melt it in the oven while mixing the batter.
3. In a food processor, blend the eggs at a high speed for one minute.
4. With the motor still running, pour in the milk, the add the flour. Continue blending for 30 seconds.
5. Remove the pan from the oven and add the batter. Return the pan to the oven and bake around 24 minutes, until pancake is browned and puffy.
6. Dust with nutmeg or cinnamon, if you wish.
If you wish serve with powdered sugar.
SUGGESTED fillings (optional but recommended) 29 ounces of any pie filling or fresh sliced strawberries, peaches or bananas. Top with yogurt, whipped cream or sour cream. If you want syrup instead, maple or fruit syrup will serve you well.
Serves 4
Basic Christmas Cookie Recipe Mix
2 c Unsifted all-purpose flour
1/4 c Sugar
1/4 ts Salt
1/2 c Butter, softened
In large bowl, combine flour, sugar and salt; mix well. With pastry blender or two knives, cut in butter until mixture resembles coarse cornmeal. Place in airtight container; store in refrigerator (mixture will keep for up to 8 weeks). Bring to room temperature before using. Recipe can be doubled or tripled.
Rolled Christmas Sugar Cookies:
1 Basic Christmas Cookie Recipe Mix
1 large egg
1 tsp vanilla extract
Preheat oven to 350F. Lightly grease 2 baking sheets.
In large bowl of electric mixer, combine ingredients; at low speed, beat until mixture forms a dough.Divide dough into thirds. Working with one third at a time, on
lightly floured work surface, roll out dough to 1/8" thick; cut out with 3" cookie cutters. Transfer to prepared baking sheets. Bake 8 min or until golden.
Transfer cookies to wire rack to cool; if desired, decorate with icing, candies and colored sugars.
Makes 3 dozen.
Candy Cane Christmas Cookies:
1 Basic Christmas Cookie Recipe Mix
1 large egg
1 tsp vanilla extract
Red paste food color
1/2 c (2 1/2 oz) crushed peppermint candy
Red edible glitter
Preheat oven to 350F. Lightly grease 2 baking sheets.
In large bowl of electric mixer, comibine cookie mix, egg and vanilla. At low speed, beat until mixture forms a dough. Divide dough in half; remove one half from bowl. With food paste, tint dough in bowl red; add candy. Mix well. On work surface, divide each half dough into 20 equal pieces; working with one piece at a time, roll dough into 8" rope. Place a plain and red rope side by side; press together lightly and twist. Place twist on prepared baking sheet; curve top to form cane. Repeat with remaining dough.
Bake cookies 10 to 12 min or until golden. Sprinkle with glitter; transfer to wire rack to cool.
Checkerboard Christmas Squares:
1 Basic Christmas Cookie Recipe Mix
1 lg Egg
1 ts Vanilla extract
2 tb Unsweetened cocoa powder
Chocolate icing and white icing
In large bowl of electric mixer, combine cookie mix, egg and vanilla. At low speed, beat until mixture forms a dough. Divide dough in half; remove one half from bowl.To dough in bowl, add cocoa powder; knead to mix well. On work surface, on separate sheets of waxed paper, roll each half of dough to 9x6" rectangle. Using paper to lift dough, invert plain dough onto top of chocolate dough. Remove paper from plain dough.
Using long chef's knife, cut doughs lentghwise into 2" wide strips. Stack strips, removing waxed paper and alternating colors. Cut stack lengthwise into three equal strips. Stack strips so colors alternate; gently press stack so dough layers stick together. Wrap stack in plastic wrap; refrigerate 2 hours. Preheat oven to 375F. Lightly grease 2 baking sheets. Remove plastic wrap from dough; cut stack crosswise into 1/4" slices.
Place slices checkerboard side down on prepared baking sheets; bake 8 min or until golden.Transfer to wire rack to cool. With pastry bag and writing, decorate cookies with dots of chocolate and white icing.
Makes 4 dozen cookies.
Christmas Gingerbread People:
1 Basic Christmas Cookie Recipe Mix
1/3 c molasses
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp grated nutmeg
3 tb water
White icing
Red cinnamon candies
Preheat oven to 350F. Lightly grease 2 baking sheets.
In large bowl of electric mixer, combine cookie ingredients; at low speed, beat until mixture forms a dough. Divide dough into thirds. Working with one third at a time, on lightly floured surface, roll out dough 1/8" thick; cut out with 3" cookie cutter. Transfer to prepared baking sheets. Bake 8 min or until just beginning to brown. Transfer to wire rack to cool. Decorate with icing and candies.
Makes 3 dozen cookies.
