Soft Raisin Christmas Cookies
Ingredients
1 cup Butter, softened
3/4 cup Packed brown sugar
1/2 cup Granulated sugar
2 Eggs
1 1/2 tsp Vanilla
3 cup All-purpose Flour
1/2 cup Wheat germ
2 tsp Baking Powder
3/4 tsp Baking Soda
1/2 tsp Salt
1/2 tsp Nutmeg
1/2 cup Milk
1 cup Raisins
Beat butter, sugars, eggs and vanilla in large mixer bowl. Combine flour, wheat germ, baking powder, baking soda, salt and nutmeg in medium bowl. Add to butter mixture alternately with milk, mixing well after each addition. Stir in raisins. Drop dough by teaspoonfuls, 2" apart, onto ungreased cookie sheets. Bake in 350'F. oven 10-12 minutes or until light brown. Immediately remove to wire racks to cool.
Rolled Sugar Cookies
Ingredients
1/2 cup Butter
1/2 cup Sugar
1 tsp Vanilla Extract 1 Egg
2 cup Flour
2 tsp Baking Powder
Cream together the margarine, sugar, vanilla and egg until light and fluffy. Add the flour and baking powder. Blend until well mixed. Chill the dough for 2 hours (or overnight). Roll out on a lightly-floured surface until 1/8-inch thick. Cut with a cookie cutter. Place on an ungreased baking sheet. Bake in a 375-degree oven until lightly browned, about 10 minutes. Cool before storing.
Walnut Crescents
Ingredients
1 cup soft butter
1 cup icing sugar
2 tsp. vanilla
1/4 tsp. salt
1 cup chopped walnuts
1 3/4 cup flour
Chill dough for 1 hour. Divide into 8 pieces. Roll into 1/2" rolls. Cut in 2" lengths. Taper ends and; shape into crescents. Bake for 15 minutes at 300F. Yield - 4 dozen.
Gingerbread Cookies
Ingredients
1 1/4 cups margarine
2 eggs
2 cups sugar
4 cups flour
2 tsp. cinnamon
2 tsp. ginger
2 tsp. baking powder
2 tsp. cloves
1/2 cups molasses
Cream margarine, eggs, molasses and sugar. Sift dry ingredients in a separate bowl. Add dry ingredients to liquid ingredients. Roll into balls and dip in sugar or roll and cut out desired shapes with cookie cutters.
Bake 10 minutes for round balls and 8 minutes for rolled cookies at 350F. Let stand before taking out of pan. Cookies will be soft but will harden as they cool. These aren't a really hard gingersnap (unless you overcook them!!).
Christmas Cakes
Ingredients500 gm mixed dry fruits
400 gm cooking butter
375 gm flour
250 gm sugar
50 gm caramel color
120 ml rum
120 ml brandy
7 eggs
For Marzipan
200 gm almonds
200 gm sugar
100 gm milk
1 drop almond essence
2 egg whites
For Royal Icing
200 gm stiff white eggs
200 gm icing sugar
½ tsp vanilla essence
Add all the ingredients together into a mixing bowl and blend well.
Grease mould with butter and put cake mixture into mould. Heat the oven to 190 degree C and bake cake for 45 minutes.
Make sure that the cake is well baked and de-mould and cool for 45 minutes.
For the Marzipan, make an almond paste and add the egg whites, milk, sugar, essence, color and make leaves and flowers.
Make the royal icing by mixing all ingredients and spread over the cake.
Chocolate and Almond Cakes
Ingredients (Serves 4)
300 gm ground almonds
300 gm sugar
300 gm butter
125 gm melted chocolate
6 eggs - separated
To Serve
Whipped cream
Grated chocolate
Icing sugar to dust
Cream butter and sugar until light and fluffy. Beat in egg yolks and fold in ground almonds and cool melted chocolate. Whip the whites until stiff. Fold into chocolate mixture. Pour into a 9" greased and lined cake tin. Bake at 180 degrees C until the cake is firm to the touch. Turn out and cool. Decorate and serve.
Whipping Cream Pound Cakes
Ingredients
2 1/2 cups white sugar
1 cup butter
7 eggs
6 tbsp cornstarch
2 5/8 cups all-purpose flour
1 cup heavy whipping cream
2 tbsp vanilla extract
Preheat oven to 350 degrees F(175 degrees C). Grease and flour a 10 inch tube pan. Set aside. Cream together the sugar and butter until light. Continue beating and add 7 eggs, one at a time; beating well after each egg In a separate bowl, mix together flour and cornstarch. Beat half of the flour mixture into the egg and sugar mixture. Beat in 1/2 cup whipping cream, and then beat in the remainder of the flour mixture. Finish by beating in 1/2 cup more of whipping cream and vanilla. Pour into prepared pan and bake for about 60 to 75 minutes. Cool on rack for 10 minutes before turning it out onto a serving plate.
Mocha Pudding Cakes
Ingredients
1 cup unbleached all-purpose flour or whole grain pastry flour
1 cup sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Pinch of ground cinnamon
1/2 cup organic 2% milk
1/4 cup GMO-free or organic canola oil
1 teaspoon vanilla extract
1/2 cup packed brown sugar
1 cup hot brewed coffee
Preheat the oven to 350 degrees. Coat a 10" deep-dish pie plate with oil spray. In a large bowl, mix the flour, 3/4 cup sugar, 1/4 cup cocoa, the baking powder, baking soda, salt, and cinnamon. Stir in the milk, oil, and vanilla (the batter will be thick). Spread in the prepared pie plate and sprinkle with the brown sugar, remaining 1/4 cup sugar, and remaining 1/4 cup cocoa. Pour the hot coffee over top.
Bake until the cake is set on top and the pudding starts to bubble up through the cake, 30 minutes. Cool in the pan for 10 minutes. Use a spoon to serve. Helping Hand: Use decaffeinated coffee, if you prefer. Or make Chocolate Pudding Cake by omitting the hot coffee and using hot water instead.
Christmas Cane Candy
Ingredients
3 cups Sugar
1 tsp Peppermint flavoring
1/2 cup Water
3/4 c Lt. corn syrup
3/4 tsp Red vegetable coloring
1/4 tsp Cream of tartar
The sugar, water, syrup, and cream of tartar you combine and heat till the sugar's dissolved real fine. Divide into two saucepans, boil, but don't stir, until each lot is 280F. Add 1/2 tsp peppermint to each lot and add the coloring to one, the other not: place on an enamel or marble table to cool. (First oiling the table, as a general rule). Like taffy you stretch and pull and form into ropes of red and white, now twist them around again and again. And form them into your candy cane. Now on an oiled surface you allow them to harden.
Turkish Delight Recipe
Ingredients
2 cups granulated sugar
1 1/4 cups water
1 lemon, the peel cut into strips, the juice squeezed
1 orange, the peel cut into strips, the juice squeezed
4 tablespoons unflavoured powdered gelatin
2 tablespoons confectioners' sugar
1 tablespoon cornstarch
Method Dissolve the granulated sugar in half of the water over medium heat. Add the strips of lemon and orange peel and the juices. Bring the mixture to a boil and simmer for 15 minutes. Soften the gelatin by soaking it for 5 to 10 minutes in the rest of the water. Add the gelatin to the sugar syrup stirring well, and boil for 10 minutes, until the syrup reaches the thread stage. Strain the mixture into shallow dampened pan or onto platters, and let it set for 24 hours. Cut the candy into 1-inch squares. Sift the confectioners' sugar and cornstarch together into a shallow dish. Roll the pieces of candy in the mixture. Store the squares in boxes with more confectioners' sugar and cornstarch between each layer.
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