Christmas Tree Bread

Christmas Tree Bread

2/3 cup milk
1/2 cup granulated sugar
1 large egg, yolk and white separated
3/4 cup (4 ounces) diced dried fruit mix
2 1/2 cups all-purpose flour
1 tablespoon
baking powder
1 1/2 teaspoons pumpkin pie spice (or 3/4 teaspoon
ground cinnamon and 3/4 teaspoon ground cloves)
1/2 teaspoon salt
1/2 cup (1 stick) cold, unsalted butter, cut to small pieces
Granulated sugar

Check to see that one rack is in bottom third of oven and heat oven to 425 degrees F.
Measure milk in a 2-cup measure. Add sugar and egg yolk, stirring to mix well. Stir in dried fruit. Let stand until ready to use.

Put flour, baking powder, spice and salt into a large bowl; stir to mix well. Add butter and cut in with pastry blender or rub in with fingers, until mixture looks like fine granules. Stir milk mixture and pour over flour mixture.

Stir with a fork until a soft dough forms. Turn out dough onto a lightly floured surface and knead 10 times. (If very sticky, let stand 3 or 4 minutes or add a little more flour.) Cut off about one-fourth of the dough. Put remaining dough on an ungreased cookie sheet at least 16 inches long.

Using both rolling pin and fingers, pat and roll dough into a flat triangle about 12 inches long and 9 inches wide across the bottom. With scissors, make about ten diagonal cuts down each long side of  the triangle, cutting to within about 1 inch of the center.

Shape a small piece of reserved dough into a trunk at bottom of tree and remaining dough into a "pot." Dough may now be covered with plastic wrap and refrigerated for a couple of hours or frozen for up to 2 weeks.

Bake tree 10 minutes.

Beat egg white with a fork until broken up. Brush over hot bread, then sprinkle with sugar.
Bake 5 to 8 minutes longer, until light brown. With two spatulas, carefully transfer tree to a wire rack. If possible, cool at least 2 hours before serving.

Let guests break off small pieces.

Yield, 10 to 12 servings. Enjoy.

Christmas Morning Almond Pound Cake

Christmas Morning Almond Pound Cake

2/3 cup butter, softened
8 oz. almond paste
1 tsp. almond extract
1 tsp. vanilla extract
1 1/4 cup sugar
4 eggs
1 tsp. baking powder
1/4 cup sour cream
2 1/2 cup all-purpose flour
3/4 cup milk
Garnish: powdered sugar, whipped cream and maraschino cherries with stems

In a bowl, blend together butter, almond paste and extracts until smooth. Slowly add sugar and beat again. Add eggs, one at a time, beating after each addition. Add baking powder to sour cream; beat together and add to above mixture. Slowly add flour alternately with milk until you have a nice smooth batter.

Pour into a greased and floured 12-cup Bundt pan. Bake at 325 degrees for 50 to 55 minuted or until the top is golden brown and it springs back when touched.

Turn off oven and open oven door. Let sit about 30 minutes and then remove to counter on rack or cutting board.

When cool, remove to a serving dish. Garnish wih powdered sugar, dollop of whipped cream and maraschino cherries.

Serve while the presents are being opened on Christmas Morning and Enjoy!

Submitted by Jennifer

Greek Christmas Bread Recipe

Greek Christmas Bread Recipe

1 package (or 1 tablespoon) active dry yeast
1/4 cup warm water (110 to 115° F.)
1/3 cup sugar
1 teaspoon ground cardamon
1/4 teaspoon salt
1 egg
1/4 cup milk
1/4 cup vegetable oil
1 1/2 cups whole wheat flour
1 cup flour
1/4 cup golden raisins
1/4 cup walnuts, chopped
Extra flour, as needed

Dissolve the yeast in the warm water. Combine the sugar, cardamon, salt, egg, milk and oil in a large bowl. Mix well. Add the yeast mixture, flours, raisins and nuts. Mix well. Add enough extra flour to make soft dough. Turn the dough out onto a floured surface and knead until smooth and elastic, about 5 minutes. Shape into a round loaf.

Put the dough into a lightly-oiled 8-inch-round cake pan. Cover with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour.

Bake in a 350° F. oven 35 to 40 minutes, or until brown.

Christmas Banana-Nog Bread

Christmas Banana-Nog Bread

2 1/2 cups of granulated sugar
1 stick of butter(warm but not melted)
4 large eggs
8 large ripe bananas
1 cup or your favorite eggnog
2 teaspoons of vanilla
5 cups of all-purpose flour
2 teaspoons of baking soda
2 teaspoons of salt
2 cups of chopped pecans

In large mixing bowl,using an electric mixer, blend, sugar, butter and eggs.

Add in mashed bananas, eggnog, and vanilla. Sift in flour, baking soda, and salt.

Finally, add chopped pecans. Do not overblend. Preheat oven to 350 degrees.

Cover the bottom of 4 medium loaf pans with a light coat of non-stick cooking spray.

Cover only the bottom to allow the loaves to rise.
(Clean sides helps bread rise and hinders a lip around the edge of the loaf.)

Spoon batter evenly into each of the 4 pans. Place all four loaves on the center of your preheated oven. (Do not stack.) If you have a small oven you may need to cut the recipe in half or bake 2 at a time.

Bake for 45 minutes to 1 hour, until bread center is done. To test doness, inserted tooth pick will come out generally clean. Bread will not be wobbly and a center split might be noticed on the top of the bread.

Remove from oven and let cool a few minutes. Gently remove bread from pans and place them on their sides too finish cooling. Wrap and store in a cool place

Christmas Peppermint Cookies

Christmas Peppermint Cookies


1 cup margarine
1 cup brown sugar
1 egg
2 cups sifted flour
1 tsp. baking soda
1/2 tsp. salt
2 cups quick cooking oatmeal
1/2 cup crushed peppermint candy

Beat in bowl the margarine and brown sugar until light and fluffy.

Blend in egg. Sift together flour, baking soda and salt and add to creamed mixture. Stir in oatmeal and peppermint candy and mix well.

Roll in 1" balls and bake on greased cookie sheet at 350 for 8 to 10 minutes. Cool completely and glaze.

GLAZE
1-1/2 cups sifted powdered sugar
3 Tbs. milk
1 drop food color (opt.)
3 Tbs. crushed peppermint candy

Combine powdered sugar, milk and food color and mix well. Drizzle on cookies and sprinkle on candy.

Gingerbread House Directions

Gingerbread House Directions

http://dinnercoop.cs.cmu.edu/dinnercoop/Recipes/karen/GingerbreadHouse.html

Pistachio Christmas Ribbon Bars

Pistachio Christmas Ribbon Bars
Makes about 36

1/2 pound unsalted butter or margarine, softened
1 cup granulated sugar
1 large egg
2 cups all-purpose flour
1/8 teaspoon salt (omit this if your pistachios are salted)
1/2-2/3 cup raspberry or strawberry jam
2/3 cup pistachios, chopped

Preheat oven to 325 F. Combine butter, sugar and egg; beat until thoroughly blended. Stir in flour and salt. Spread one-half of dough into 9 inch square pan. Bake 10 minutes; remove from oven. Spread jam to within 1/2 inch of edge. Add pistachios to remaining dough. Drop by spoonfuls over jam to cover. Bake 35 minutes until top is golden brown; cool. Cut into squares.

DARK CHRISTMAS FRUIT CAKE

DARK CHRISTMAS FRUIT CAKE

1 pound dates cut up (2-cup measure, packed)
12 ounces red glace cherries (2-cup measure)
12 ounces green glace cherries (2-cup measure)
12 ounces mixed peels (2-cup measure)
4 ounces pecans (heaping 1-cup measure)
8 ounces whole almonds (1-1/3 cups)
8 ounces chopped walnuts (2 cups)
1-1/2 pounds sultana raisins (5 cups, packed)
1 cup (mixed colors) candied pineapple (cut up)
3/4 cup cooking sherry or wine or brandy
1/2 cup corn syrup
1/2 cup butter (OR 1/4 cup each butter and margarine)
1-1/2 cups sugar
1 tsp lemon extract
6 large eggs (yolks and whites divided)
3 cups sifted cake and pastry flour
1/2 tsp baking soda
1 tsp cream of tartar
3/4 tsp salt
1/2 tsp cinnamon
1 tsp nutmeg
1/4 tsp cloves

Combine all fruits and nuts in clean large dishpan. Add sherry or brandy and corn syrup; mix well and let stand while you go on to the next two steps: Cream together butter, sugar and lemon extract till very light. Add egg yolks and beat for 5 minutes.

Sift and measure flour and sift again with soda, cream of tartar, salt and spices.

Stir butter-sugar mixture into fruits along with sifted dry ingredients.

Beat reserved egg whites till stiff and stir in till mixture is thoroughly blended.

Have ready 4 triple wax-paper-lined and buttered loaf pans (or set of 3 graduated round or square pans) and turn batter into them, pushing into corners and smoothing tops. In bottom of oven have water pan (broiler pan will do) filled with boiling water and at centre of oven place cakes.

Bake 275 for 2-1/2 to 2-3/4 hours fro loaf pans, and longer for largest of the graduated pans. After 1 hour of baking, position of pans should be turned and switched in oven.

Cool cakes in pans and then turn out on racks to thoroughly cool. Wrap in triple plastic bags and store in refrigerator.

NOTE: Cake freezes well and slices better when it is cold.

Christmas Morning Rolls

Christmas Morning Rolls
1 bag frozen dinner rolls
One 3/4 ounce package of butterscotch pudding (not instant)
1/2 cup of butter
3/4 cup of brown sugar
3/4 teaspoon of cinnamon
1/2 cup of chopped nuts

Arrange rolls in a greased tube pan, sprinkle dry pudding mix over the rolls, cook the butter and cinnamon and brown sugar until sugar melts and mixture bubbles (over low heat).

Pour over the rolls, cover tightly with foil, let stand on counter top overnight.

Next morning bake at 350ºF. for 30 minutes. Let stand 5 minutes and invert carefully onto a plate.

Dutch Christmas Wreath

Dutch Christmas Wreath

Pastry
1 1/3 cups all-purpose flour
1/4 teaspoon salt
1 stick butter chilled and cut up
3 tablespoons ice water
2 tablespoons unsalted butter softened

Filling
1 cup finely pulverized blanched almonds
1/2 cup sugar
1 large egg white
1 tablespoon lemon juice

Glaze
1 tablespoon whipping cream
1/2 cup powdered sugar
1 teaspoon lemon juice

Pastry- Combine flour and salt. Cut the 1 stick butter in to the flour until the mixture resembles coarse crumbs. Add the water and toss with a fork until the pastry holds together in a ball. Knead lightly once or
twice. Shape in to a ball.

 On a floured board roll the dough out to 1/8 inch thickness. Spread evenly with the soft butter and roll up tightly. With a rolling pin pound then roll the pastry in to a rectangle with a thickness of
about 3/4 inch.

Measuring about 15 by 3 inches. Fold in to thirds: folding 5 inches of the dough from each short end 5 inches over the center to make three layers. Wrap the dough in plastic and chill 1 hour. Preheat oven to 400 degrees.

To make the filling: in a bowl mix the almonds with the sugar, egg white and lemon juice until the mixture resembles a paste. Shape the mixture in to a roll about 1 inch thick. Dust the roll lightly with flour. Cover and set aside.

On a lightly floured surface roll the pastry to make a rectangle about 20 inches by 5 inches. Lay the almond roll down the center of the rectangle and bring the pastry up over the roll to enclose the filling: overlapping the pastry slightly. Brush the pastry with water and arrange seam side down on an ungreased baking sheet in the shape of a wreath.

Bake for 40 minutes or until golden brown. Remove from the pan and cool on a rack. To make the glaze: in a small bowl stir the cream in to the powdered sugar. Then blend in the lemon juice. Spread the glaze over the baked wreath. Cut in slices to serve.

Makes 12 slices.

Lighter Christmas Milk Punch

Lighter Christmas Milk Punch

1 gallon of 1- or 2-percent milk
1 qt. fat free half-and-half
1 qt. Silk Nog (or reduced fat eggnog)
1 cup Kahlua
1/2 to 1 cup brandy
Sugar or sweetener to taste
Dash pumpkin pie spice

Mix milk, half-and-half, Silk Nog and Kahlua. Taste and add brandy and sugar or sweetener to suit your taste. Chill half of the mixture in the refrigerator and put the remaining half in the freezer until soft-frozen. To serve, mix halves and sprinkle pumpkin pie spice over the top.

Note: Want to make a naughty version to go with this nice one? Replace the skim milk with whole milk, use a half-gallon of store-bought eggnog or boiled custard in place of the fat-free half-and-half and the Silk nog, and up the brandy amount to 1 to 2 cups.

FANCY CHRISTMAS COOKIES

FANCY CHRISTMAS COOKIES

1 c. butter
1 c. sugar
2 eggs
1 1/4 tsp. vanilla
3 1/2 c. flour
1/2 tsp. baking powder
1/2 tsp. salt

Cream butter and sugar. Add eggs, one at a time, beating thoroughly. Add vanilla. Sift together flour, baking powder and salt, add and mix well. Wrap in waxed paper and chill. Roll out small amount of dough at a time on lightly floured board. Cut into shapes with fancy cutters. Place on a greased baking sheet and bake 15 minutes at 350 degrees. Glaze before putting in oven with egg whites and sprinkles.

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Almond Christmas Cutups:
Same as Fancy Christmas Cookies except use brown sugar and cake flour and 1 cup of crushed almonds.

Christollen Bread

Christollen Bread

Contributed to Recipe Goldmine from the kitchen of Judy/AZ. I make this bread every Christmas - we love it! I got it out of a Good Housekeeping magazine a few years ago.

4 3/4 to 5 1/4 cups all-purpose flour
2 packages active dry yeast
1 teaspoon ground cardamom
1 1/4 cups milk
1/2 cup granulated sugar
1/2 cup margarine or butter
3/4 teaspoon salt
1 egg
1 cup diced mixed candied fruits and peels
1 cup raisins
3/4 cup chopped walnuts
1 tablespoon finely shredded lemon peel
Milk

In a large mixing bowl stir together 2 cups of the flour, the yeast and cardamom.

In a medium saucepan heat and stir the milk, sugar, margarine or butter, and salt until warm (120 to 130 degrees F) and margarine or butter is almost melted.

Add to flour mixture along with the egg. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes.

Using a spoon, stir in candied fruits and peels, raisins, walnuts and lemon peel; then stir in as much of the remaining flour as you can.

Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes)

Shape into a ball. Place in a greased bowl; turn once. Cover and let rise in a warm place until double (about 1 to 1 1/2 hours).

Punch dough down. Turn out onto a lightly floured surface. Divide dough in half; divide each half into thirds. Cover and let rest for 10 minutes.

With hands, roll each piece into a 1-inch-thick rope about 15 inches long. Line up 3 of the ropes, 1 inch apart, on a greased baking sheet.

Starting in the middle, braid the dough bringing the left rope underneath lay down. Repeat to end of loaf. On the other end, braid by bringing outside ropes alternately over center rope to center. (Braid the ropes loosely so the bread has room to expand). Repeat braiding with the remaining 3 ropes on another greased baking sheet. Cover and let rise until nearly double ( about 1 hour)

Brush loaves with milk.
Bake in a 350 degrees F oven for 20 to 25 minutes or until golden and loaves sound hollow when tapped. If necessary, cover with foil the last few minutes to prevent over browning. Remove from baking sheets. Cool on a wire rack.

Makes 2 loaves (32 servings).

Christmas Coffee

Christmas Coffee

1/2 c. powdered non dairy creamer
1 c. mini chocolate chips
2 T. vanilla powder
1/4 c. sifted powdered sugar
2 c. nonfat dry milk powder
2/3 c. instant coffee crystals
Chocolate Stir Spoons

Combine nondairy creamer, powdered sugar, powdered vanilla, and milk powder. Layer with coffee and chips into two cup jars. Tap between layers to settle before adding next layer.

GIFT TAG DIRECTIONS:

For each mug, place 1/4 cup of mix in a mug, and add 2/3 cup boiling water. Stir until dissolved.

Danish Christmas Cookies

Danish Christmas Cookies

1 cup plain flour
just under 1/2 cup butter
1/2 cup superfine sugar
1 large egg, separated
1-3/4 teaspoons cinnamon or ground cardamom
pinch of salt
blanched almonds to decorate

Pre-heat oven to 300 F (150 C). Put aside the egg white, 1 ounce of  the sugar and 1 teaspoon of cinnamon or cardamom for glazing. Rub the butter into the flour until the mixture resembles fine breadcrumbs.

Add the yolk of the egg, the sugar, salt and spice. Mix the dough with a wooden spoon and then knead until smooth. Roll the dough out on a floured surface until 1/4 inch thick. Cut out cookie shapes with your favorite cookie cutter. Mix the egg white with 1 level tablespoon of sugar and 1 teaspoon of spice and brush over the cookies. Put one blanched almond in the centre of each cookie. Bake until light brown.

FRUIT FILLED BRAID FOR CHRISTMAS

FRUIT FILLED BRAID FOR CHRISTMAS (Newspaper clipping)
(Bohemian)

DOUGH
2 pkg granular yeast
1 tsp sugar
1/2 c lukewarm water
1 c scalded milk
1/2 c sugar
1 tsp salt
1/2 c shortening
2 eggs
4 c sifted all purpose flour (divided)
1 c light sultana raisins or chopped dates
1/2 tsp mace OR nutmeg
1 tsp grated lemon rind

TOPPING

1 c unsifted icing sugar
5 tsp warm water
2 tsp lemon juice
8 red maraschino cherries, halved
8 green maraschino cherries, halved
About 24 whole medium pecans or equivalent in sliced almonds

To make dough, into large mixing dough put yeast, sugar (first amount) and lukewarm water and let soak 10 minutes. To scalded milk add sugar (second amount), salt and shortening, and cool to lukewarm. Add to risen yeast liquid along with eggs and 3-1/2 cups of the flour and beat 100 times.

Scrape down sides of bowl, cover and let rise in warm place till doubled (about 1-3/4 hours). Punch down dough and let rise a second time until doubled.

Sprinkle kneading board with remaining flour, turn risen dough out on it, cover with raisins or date, mace and lemon rind and knead until all are evenly distributed through dough. If you nee more flour to prevent sticking, sprinkle it on the board.

To shape braid cut dough into two pieces: one piece should be two-thirds of the dough, the other one-third. Cut the larger piece evenly into three and shape each into 18" long strips rolling them under your palms. Place about 1" apart on cookie sheet and braid loosely, broadening braid at centre and pinching ends together. Repeat making a shorter braid to place on top of first braid. Glaze by brushing with mixture of 2 tbsp each of water and sugar. Let rise in warm place until doubled and puffy. Bake at 350' about 50 minutes - until it has a deep golden crust.

While warm drizzle with icing made of mixture of icing sugar, water and lemon juice, then decorate artistically with halved cherries and whole pecans or sliced almonds. This should be served warm and reheats satisfactorily at 275' wrapped in foil in about 20 to 25 minutes.

Christmas Buttered Rum

Christmas Buttered Rum

1 cup butter or margarine, softened
1/2 cup brown sugar
1/2 cup sifted powdered sugar
1 tsp. ground nutmeg
1 tsp. cinnamon
1 pint vanilla ice cream, softened
Rum or brandy
Boiling water

Cream together butter or margarine, brown sugar, powdered sugar, nutmeg and cinnamon with electric mixer. Blend in softened ice cream.
Turn into a 4 cup freezer container. Seal and freeze, mixture will not freeze solid. To serve, spoon 2-4 Tbs. ice cream mixture into each mug. Add 3 Tbs. rum and 1/2 cup boiling water to each mug. Stir well. Garnish with a cinnamon stick, if desired.

-Women's Circle Home Cooking's Christmas Snacks, 1986

Mincemeat Bars

Mincemeat Bars

3/4 cup sugar
1/3 cup molasses
1 1/2 cups flour
2 cups old-fashioned oats
1/2 tsp salt
3/4 cup (1 1/2 sticks) butter
1 (27 ounce) jar mincemeat

Preheat the oven to 350 F. Grease a 9-inch square baking pan. Combine the sugar, molasses, flour, oats, and salt in a large bowl. Using 2 knives or a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Press half of the oat mixture into the prepared pan. Spoon the minemeat over the top. Crumble the remaining oat mixture evenly over the mincemeat. Bake for 25 minutes, or until lightly browned. Cool completely on a wire rack before cutting. Makes 16 bars

Christmas Party Pie

Christmas Party Pie

Shell:

1 cup flour
1 stick butter
1 cup chopped pecans

--Bottom Layer:

1 cup whipped topping
8 oz cream cheese
1 cup powdered sugar

--Middle Layer:

1 small pkg vanilla instant pudding
1 small pkg chocolate instant pudding
3 cups milk

--Top Layer:

Whipped topping
chopped pecans
shredded chocolate bar

Melt butter, mix with flour and pecans. Pat into 9x13 pan. Bake 20 minutes at 350 degrees. Remove and let cool.

Mix whipped topping, cream cheese and powedered suger with mixer and layer over above.

Mix puddings and milk and layer over above. Cover last layer with whipped topping. Sprinkle with chopped pecans or shredded chocolate bar.

Keep cool in refrigerator.
Found on recipesource

Christmas Morning Cranberry Muffins

Christmas Morning Cranberry Muffins
From the kitchen of C Cook

1 cup chopped cranberries (chopped in food processor)
1/2 cup sugar
2 cups flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
1 egg beaten
3/4 cup buttermilk
1/4 cup shortening (melted)
1/2 cup chopped pecans (optional)

Preheat oven to 400 degrees. Mix 1/2 cup sugar and cranberries and soak together overnight. Mix together flour, baking soda, salt and sugar. Add 1 beaten egg, buttermilk and shortening. Mix in cranberries. Grease muffin tins or use non stick muffin tins and spray with a non stick spray. Cook at 400 degrees for 20 minutes. For a short cut mix the dry ingredients the night before.