Ideas on christmas preparation and any true and tried christmas recipes?  

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* Exported from MasterCook *

Norwegian Christmas Bread

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter
1 cup sugar
4 1/2 cup milk -- scalded
2 pkg yeast
2 cups raisins
1/4 lb mixed fruit
1 egg
7 cups flour -- (7 to 8)

Stir butter and sugar into milk in large bowl. Cool to lukewarm.
Add yeast; stir to dissolve. Add remaining ingredients; mix well.
Turn onto floured board. Knead until smooth and elastic. Place in
greased bowl, turning to grease surface. Cover. Let rise until
doubled in bulk. Punch down. Shape into 4 loaves. Place in greased
9x5 inch loaf pans. Let rise until doubled in bulk. Bake at 350
degrees for 45 minutes to 1 hour.

Source: Holiday Season Cookbook with Menus
Formatted by ckpenner77@hotmail.com


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Per Serving (excluding unknown items): 7356 Calories; 236g Fat (28.5%
calories from fat); 151g Protein; 1181g Carbohydrate; 43g Dietary
Fiber; 858mg Cholesterol; 2546mg Sodium. Exchanges: 44 Grain
(Starch); 1 1/2 Lean Meat; 17 Fruit; 4 1/2 Non-Fat Milk; 43 1/2 Fat;
13 1/2 Other Carbohydrates.

Eggnog Punch

1-3/4 to 2 quarts French vanilla or cinnamon ice cream
8 cups (2 quarts) dairy eggnog or canned eggnog, chilled
1 liter cream soda, chilled
Peppermint sticks, cinnamon sticks, and/or candy canes, optional
1/8 tsp. ground cinnamon

Place ice cream in an extra large punch bowl. Add half the eggnog. Stir and
mash mixture
using a potato masher until ice cream is melted and mixture is well combined.


Stir in remaining eggnog.

Slowly pour in cream soda, stirring to combine.

To each glass add a peppermint stick, cinnamon stick, or candy cane.

Sprinkle lightly with cinnamon (about 1/8 teaspoon per serving).

Makes about 24 (6 oz.) servings.

Christmas Fudge

1 cup sugar
1/2 cup butter
1/2 cup heavy cream
1/8 tsp salt
2 cups powdered sugar
1 tsp vanilla
1/2 cup red candied cherries, chopped
1/2 cup green candied cherries, chopped

Spray an 8x8" baking dish with cooking spray. In a large saucepan, bring the sugar, butter, cream and salt to a boil over medium heat, stirring frequently. Let boil for 5 minutes, stirring constantly. Remove from heat and slowly add the powdered sugar and vanilla, stirring until smooth and well combined. Stir in the cherries until evenly distributed. Spoon into baking dish and chill for 1 hour or until firm. Cut into squares. Store in an airtight container.

Christmas Bonbons
1/3 cup sugar
1/4 cup margarine; softened
1/4 cup plus 2 tablespoons frozen orange juice concentrate, thawed
and undiluted
1/4 cup honey
1 1/2 teaspoons grated orange rind
1 teaspoon vanilla extract
1 egg
1/2 cup plus 2 tablespoons all purpose flour
3/4 teaspoon ground cinnamon
1/8 teaspoon baking soda
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
1/2 cup dried cranberries
1/3 cup golden raisins
1/3 cup finely chopped dried apricots
3 tablespoons chopped almonds

Cream sugar and margarine, using an electric mixer set at medium speed, until mixture is light and fluffy (about 5 minutes). Add juice concentrate, honey, orange rind, vanilla, and egg; beat at medium speed until blended. Combine flour, cinnamon, baking soda, cloves and allspice. With mixer running at low speed, gradually add to orange mixture. Stir in cranberries, raisins, apricots, and almonds. Spoon batter evenly into 33 paper lined miniature muffin pans. Bake at 350F for 20 minutes or until lightly browned. Cool in pans 3 minutes; remove from pans and cool on wire rack.

Rudolph Cinnamon Cookies

1 cup flour
1/2 cup melted butter
1 teaspoon baking soda
1-1/2 teaspoons cinnamon
2 eggs
1 teaspoon vanilla
package of red gumdrops

Mix all ingredients in a large bowl.

Put quarter size amounts of dough on a buttered pan.

Cook for 10-20 minutes at 350 degrees.
Add one gumdrop to each cookie for a red Rudolph nose.

Cream Cheese Christmas Cookies
SUBMITTED BY: DeeDee

"These look so nice for Christmas with the red and green sprinkles."

INGREDIENTS
1 cup butter, softened
1 (8 ounce) package cream cheese
1 cup white sugar
1/2 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup chopped pecans
1/2 cup green sugar crystals
1/2 cup red sugar crystals
1 cup pecan halves
DIRECTIONS
Cream together the butter and cream cheese. Add sugar and vanilla; beat until light and fluffy.
Combine the flour and salt; gradually add to creamed mixture, beating until well blended. Stir in chopped pecans. Cover bowl with plastic wrap and refrigerate for 15 minutes.
On four sheets of aluminum foil, shape dough into four 6 inch rolls, 1 1/2 inches in diameter. Wrap each roll tightly in foil and refrigerate over night.
Preheat oven to 325 degrees F (165 degrees C). Line cookie sheets with foil. Remove rolls of dough from refrigerator one at a time. Coat each roll with red or green sugar crystals; cut dough into 1/4 inch slices.
Place on prepared cookie sheets; top each cookie with a pecan half. Bake for 15 to 18 minutes or until bottom of cookie is lightly browned when lifted.


Black Walnut Cookies
SUBMITTED BY: Julie Stokes


"A wonderful variation of Mexican Wedding Cookies that won first prize at the state fair!"

INGREDIENTS
1 cup butter
1 cup sifted confectioners' sugar
3 tablespoons brandy
1 tablespoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1 cup chopped black walnuts
1/8 cup confectioners' sugar
DIRECTIONS
Cream butter and 1 cup confectioners sugar until fluffy. Stir in brandy and vanilla. Add flour, salt and nuts. Mix well.
Shape dough into 1 inch balls and place 2 inches apart on an ungreased cookie sheet.
Bake at 325 degrees F (165 degrees C) for 20 minutes, or until lightly browned. Sprinkle confectioner sugar over cookies.