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| Welcome to my Christmas Recipe page. The recipes are divided up into different categories, which are: Beverages Breads Desserts Cakes Cookies Pies Breakfast Dishes Vegetarian Dishes Vegetarian Appetizers Vegetarian Main Dishes Vegetarian Desserts |
| Beverages Creamy Hot Cocoa Makes 4 servings Ingredients: 1/3 cup unsweetened coca powder 3/4 cup white sugar 1 pinch salt 1/3 cup boiling water 3 1/2 cups soy milk 3/4 teaspoon vanilla extract 1/2 cup non-dairy creamer Directions: 1. Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn't scorch. Stir in 3 1/2 cups of milk and heat until very hot, but don't boil. Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature. Hot Apple Cider Makes 6 servings Ingredients: 6 cups apple cider 1/4 cup real maple syrup 2 cinnamon sticks 6 whole cloves 6 whole allspice berries 1 orange peel, cut into strips 1 lemon peel, cut into strips Directions: 1. Pour the apple cider and maple syrup into a large stainless steel saucepan. 2. Place the cinnamon sticks, cloves, allspice berries, orange peel, and lemon peel in the center of a washed square of cheesecloth; fold up the sides of the cheesecloth to enclose the bundle, then tie it up with a length of kitchen string. Drop the spice into the cider mixture. 3. Place the saucepan over moderate heat for 5 to 10 minutes, or until the cider is very hot but not boiling. 4. Remove the cider from the heat. Discard the spice bundle. Ladle the cider into mugs, and add a fresh cinnamon stick to each serving if desired. Non-Alcholic Holiday Punch Makes 20 servings Ingredients: 4 cups cranberry juice 8 cups prepared lemonade 2 cups orange juice 1 (4 ounce) jar maraschino cherries 1 liter gingerale 1 orange, sliced in rounds Directions: 1. In a large punch bowl, combine cranberry juice, lemonade, and orange juice. Stir in the maraschino cherries. When ready to serve, pour in the ginger ale. Garnish glass with orange slice. Alcoholic Christmas Punch Makes 12 servings Ingredients: 1/2 cup white sugar 2 cups orange juice 2/3 cup lemon juice 1 (4 ounce) jar maraschino cherries with juice 1 fluid ounce triple sec liquor 1 (750 milliliter) bottle light rum 1 orange, sliced into rounds 1 lemon, sliced into rounds 1 (8 ounce) can pineapple chunks 1 liter carbonated water Directions: 1. In a punch bowl, combine sugar, orange and lemon juice, stirring until sugar dissolves. Add cherries, triple sec, light rum, orange slices, lemon slices, and pineapple chunks. Set for 1-2 hours to allow flavors to blend. 2. Add carbonated water and ice just before serving. Eggnog Extreme Makes 20 servings Ingredients: 12 egg replacers 2 cups white sugar 1 (750 milliliter) bottle white rum 1 quart non-dairy creamer 1 quart heavy cream 12 egg replacers 1 cup white sugar 1/4 teaspoon ground nutmeg Directions: 1. In a large bowl, combine egg yolks, 2 cups sugar and rum. Mix well, cover and refrigerator for 24 hours. 2. Stir half-and-half into cooled yolk mixture. In a large bowl, whip the heavy cream until soft peaks form; set aside. 3. In a seperate clean bowl, with a clean whisk, whip egg whites until thick, then gradually add sugar and whip until peaks form. Fold the whipped cream into the egg whites, then fold into the yolks mixture. Sprinkle top with nutmeg. Breads Banana Nut Bread Makes 2 8x4 inch loaf pans Ingredients: 1 3/4 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1 cup white sugar 1/2 cup chopped pecans 2 egg replacers 1 cup mashed bananas 1/2 cup vegetable oil 1 teaspoon vanilla extract Directions: 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans. Set aside. 2. Sift together flour, baking powder, baking soda, salt and sugar. Stir in nuts, eggs, bananas, oil, and vanilla extract. 3. Pour into prepared pans. Bake for 45-60 minutes. Cool on wire rack for 10 minutes before removing from pans. Desserts Cakes Chocolate Cookie Cheesecake Makes 14 servings Ingredients: 2 cups chocolate sandwich cookie crumbs 2 tablespoons butter, melted 1/4 cup packed brown sugar 1 teaspoon ground cinnamon 2 pounds cream cheese, softened 1 1/4 cups white sugar 1/3 cup heavy non-dairy whipping cream 2 tablespoons all-purpose flour 1 1/2 teaspoons vanilla extract 4 egg replacers 1 1/2 cup chocolate sandwich cookie crumbs 16 ounces sour cream 1/4 cup white sugar 1 teaspoon vanilla extract 1 cup heavy whipping cream 1 1/2 cup semisweet chocolate chips 1 teaspoon vanilla extract Directions: 1. Combine 2 cups cookie crumbs, melted butter, brown sugar and cinnamon in medium bowl; firmly press mixture evenly onto bottom and 1 inch up sides of a 10-inch springform pan. 2. Bake at 350 degrees F (175 degrees C) for 5 minutes; set aside. 3. Beat cream cheese at medium speed of an electric mixer until smooth. Gradually add 1 1/4 cups sugar, beating well. Add 1/3 cup whipping cream, flour, and 1 teaspoon vanilla; beat well. Add eggs, one at a time, beating after each addition. Pour 1/3 of batter into prepared pan. Top with 1 1/2 cups cookie pieces; pour in remaining batter. 4. Bake at 350 degrees F (175 degrees C) for 45 minutes. 5. Combine sour cream, 1/4 cup sugar, and 1 teaspoon vanilla; spread evenly on cheesecake. 6. Bake at 350 degrees C (175 degrees C) for 7 minutes. Turn oven off and leave in oven for 30 minutes. Remove cheesecake and let cool completely on a wire rack. 7. Combine 1 cup whipping cream and chocolate chips in a saucepan; stir over low heat until chocolate melts, stir in 1 teaspoon vanilla. Pour mixture over cheesecake while still warm. 8. Refrigerate until serving time. Should be at least 8 hours for refrigerator time, remove about 1/2 hour to 1 hour before serving, remove ring from springform pan, decorate and enjoy! Christmas Cheesecake Makes 10-12 servings Ingredients: 1 (3 ounce) package ladyfinger cookies 3 (8 ounce) packages cream cheese 1 cup white sugar 4 egg replacers 1 1/2 pints sour cream 1 tablespoon vanilla extract 1 tablespoon almond extract 1 (21 ounce) can cherry pie filling Directions: 1. Preheat oven to 375 degrees F (190 degrees C). Line the sides of one 10 inch springform pan with ladyfingers then line the bottom with ladyfingers (cutting ladyfingers.) 2. Cream the cream cheese and sugar together. Add the eggs, one at a time, beating after each addition. Stir in the extracts and fold the sour cream. Pour batter into the prepared pan. Cover tops of ladyfingers with foil. 3. Bake at 375 degrees F (190 degrees C) for 50-60 minutes, until almost set in the middle. Remove cake from oven and let stand for 1/2 hour, then remove sides of pan. Place in the refrigerator for at least 24 hours. Before serving top with canned pie filling. Favorite Old Fashioned Gingerbread Makes 1-9 inch square cake Ingredients: 1/2 cup white sugar 1/2 cup butter (imitation) 1 egg replacer 1 cup molasses 2 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground cloves 1 cup hot water Directions: 1. Preheat oven to 350 degreees F (175 degrees C). Grease and flour one 9-inch square pan. 2. Cream together the sugar and butter or margarine. Add egg, and beat well. Mix in the molasses. 3. Sift together the flour, baking soda, salt, cinnamon, ginger and cloves. Add dry ingredients to the creamed mixture; add hot water, and mix well. 4. Pour batter into pan and bake for one hour. Allow to cool in pan and serve. Mini Cheesecakes Makes 48 mini cakes Ingredients: 2 (8 ounce) packages cream cheese 3/4 cup white sugar 2 egg replacers 1 teaspoon vanilla extract 1 (12 ounce) package vanilla wafers 1 (21 ounce) can cherry pie filling Directions: 1. Preheat oven to 350 degrees F (175 degrees C). Line minature muffin tins (tassie pans) with minature paper liners. 2. Crush the vanilla wafers and place 1/2 tablespoon of the crushed vanilla wafers into the paper lined minature muffin tins. 3. Cream together with an electric mixer the cream cheese, sugar, eggs, and vanilla. Fill each minature muffin liner with this mixture almost to the top. 4. Bake at 350 degrees F (175 degrees C) for 15 minutes. Cool and then top with a teaspoonful of cherry (or any other flavor) pie filling. Santa's Favorite Cake Makes 1-3 layer cake Ingredients: 1 (18.25 ounce) package white cake mix 3 egg replacers 1 1/3 cups buttermilk 2 tablespoons vegetable oil 1 (9 ounce) package yellow cake mix 1/2 cup soymilk 1 egg replacer 1 1/2 tablespoons cocoa 2 tablespoons red food coloring 1 teaspoon cider vinegar 1 (8 ounce) package cream cheese, softened 1 cup margarine (imitation), softened 2 pounds confectioners' sugar 2 teaspoons peppermint extract Directions: 1. Beat white cake mix, 3 egg whites, 1 1/3 cups buttermilk, and vegetable oil according to cake mix package directions. 2. Beat yellow cake mix and 1/2 cup buttermilk, 1 egg, cocoa, food coloring, and vinegar according to package directions. 3. Spoon red batter alternatively with white batter into 3 greased and floured 9-inch round cake pans. Swirl batter gently with a knife. 4. Bake at 350 degrees F (175 degrees C) for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. 5. Remove from pans; cool on wire racks. Spread peppermint cream cheese frosting between layers and on top and sides of cake. 6. To make peppermint cream cheese frosting: beat cream cheese and 1 cup margarine at medium speed with an electric mixer until creamy. Gradually add sugar, beating at low speed until smooth. Add peppermint extract, beating until blended. Southern Style Banana Split Cake Makes 12 servings Ingredients: 2 cups graham crackers 3/4 cup white sugar 1/4 pound butter, melted 2 (8 ounce) packages cream cheese 1 1/2 cup confectioners' sugar 4 bananas, sliced 1 (15 ounce) can crushed pineapple, drained 1 (16 ounce) container frozen non-dairy whipped topping, thawed 1 (16 ounce) jar maraschino cherries, drained 12 crushed peanuts Directions: 1. Combine the graham cracker crumbs, white sugar, and melted butter. Mix together and press into a 9x13 inch cake pan; refrigerate until chilled. 2. Beat together the cream cheese and confectioners' sugar; spread over graham cracker crust. 3. Layer bananas and pineapple over cream cheese mixture; cover fruit with whipped topping. 4. Top with cherries and chopped nuts; refrigerate and serve chilled. Cookies Chocolate Cookies Chocolate Kiss Cookies Makes 3 dozen cookies Ingredients: 1 cup butter (imitation) 1/2 cup white sugar 1 teaspoon vanilla extract 1 3/4 cups all-purpose flour 1 cup finely chopped walnuts 1 (6 ounce) bag milk chocolate candy kisses 1/3 cup confectioners' sugar for decoration Directions: 1. Cream the butter or margarine with sugar and vanilla until light and fluffy. Add the flour and walnuts, beating on low speed of an electric mixer until well blended. Cover and refrigerate dough for 2 hours or until firm enough to handle. 2. Preheat oven to 375 degrees F (190 degrees C). 3. Remove wrapper from chocolate kisses. Shape approximately 1 tablespoon of dough around each chocolate kiss, and be sure to cover completely. Place cookies on an ungreased cookie sheet. 4. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes. While cookies are still warm, roll them in confectioners' sugar. Forgotten Kisses Makes 7 dozen cookies Ingredients: 3 egg replacers 3/4 teaspoon cream of tartar 1/4 teaspoon salt 1 1/2 cups white sugar 3/4 teaspoon vanilla extract 2 cups semisweet chocolate chips 3 drops red food coloring Directions: 1. Preheat oven to 375 degrees F (190 degrees C). Spray cookie sheets with non-stick spray. 2. Beat egg whites until frothy. Add cream of tartar and salt. Beat until very stiff. 3. Add sugar slowly by teaspoonful. Beat until glossy. 4. Fold in vanilla, food coloring, and chips. 5. Drop by spoonfuls onto greased sheet. Place in oven. Turn OFF oven. Leave till oven is cold. Don't open door to peak. The cookies will turn into gummy bears! Winter Wonder Bars Makes 16 bars Ingredients: 12 ounces white chocolate 4 (1 ounce) squares bittersweet chocolate 1 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/8 teaspoon salt 10 tablespoons unsalted butter (imitation) 3/4 cup white sugar 3 egg replacers 3 teaspoons vanilla extract 3/4 cup chopped and toasted macadamia nuts Directions: 1. Preheat the oven to 325 degrees F (165 degrees C). Grease one 9-inch sqaure baking pan. Line the bottom of the pan with parchment paper and set aside. 2. Chop 1/2 of the white chocolate into very small pieces. Chop the remaining white chocolate and the bittersweet chocolate into large chunks, set aside. 3. Sift together flour, baking powder, and salt. Melt the butter in a small saucepan. Do not allow the butter to bubble or to color. Remove from the heat and add the finely chopped white chocolate. Do not stir the choclate in, set aside. 4. Beat the sugar, eggs, and vanilla together until thick and lemon colored, about 5 minutes. Lower the mixer speed and add the butter mixture. Mix just to blend. Add the flour mixture and mix just until the flour is mixed in. Use a rubber spatula to fold in the two chocolates and the nuts. Scrape the batter into the prepared pan. 5. Bake at 325 degrees F (165 degrees C) until the brownies are just set, about 30 minutes. A toothpick inserted in the center should come out with moist crumbs still attached. As with all brownies it is better to underbake than to overbake. Allow to cool about 1 hour then cut into squares. |