Christmas, Hanukah & Kwanzaa Recipes

[Kitchen Witch]

SANTA'S VICTORIAN CANDY CANES

2 c. sugar
1/2 c. light corn syrup
1/2 c. water
1/4 tsp. cream of tartar
3/4 tsp. peppermint extract
1 tsp. red food coloring

Mix the sugar, corn syrup, water and cream of tartar in large, heavy bottomed saucepan. Stir until the sugar dissolves. Place a candy thermometer in the mixture, and cook without stirring until the thermometer reaches 265 degrees. Turn off the heat and add the peppermint extract. Divide the mixture in half by carefully pouring part of it into another pan. Add the red food coloring to one of the pans. While waiting for the candy to cool, grease three cookie sheets (two as working space, and the third to provide a non stick surface for the canes to cool). Butter your hands, and use a buttered spatula to cut off a portion of one of the clear taffy. Have a helper do the same with the red taffy. Pull and fold the pieces repeatedly on your cookie sheet until they appear glossy, then roll them into an 8 inch long coil. Give the head of the cane a twist before setting it aside to cool on the third greased cookie sheet. Makes 6 medium sized candy canes.

[Kitchen Witch]

PEPPERMINT PRETZEL CANES

6 oz. vanilla flavor candy coating, cut into pieces
2 tbsp. shortening
2/3 c. peppermint candy; finely crushed
12 pretzel rods

Line cookie sheet with waxed paper. Melt candy coating and shortening in a medium saucepan over low heat, stirring occasionally. Pour into a 11 x 7 inch or other shallow baking pan. Carefully set baking dish in hot water to keep coating soft carefully, so that you do not get any water in coating. Sprinkle crushed peppermint candy over separate sheet of waxed paper. Roll pretzels in coating, allowing excess to drip off. Roll in crushed candy. Place on lined cookie sheet; let stand until set.

[Kitchen Witch]

WHITE CHOCOLATE ICICLE COOKIES

1 c. sugar
3/4 c. butter, softened
1/2 c. milk
1 tsp. vanilla
1 egg
1 c. white baking chips, melted and cooled
3 1/2 c. flour
1 tsp. baking powder
1/4 tsp. salt

WHITE GLAZE:

2 c. powdered sugar
2 tbsp. milk
1/4 tsp. almond extract, white edible glitter or decorating sugar (optional)

Mix sugar, butter, milk, vanilla, egg and melted chips in a large bowl with a spoon until creamy. Stir in flour, baking powder and salt. Cover and refrigerate at least 4 hours until chilled. Heat oven to 375 degrees. For each cookie, divide 1 round teaspoon of dough in half. Roll each half into a 5 inch rope, tapering the ends. Twist the ropes together. Place 2 inches apart on ungreased cookie sheet.

To hang icicles, poke a hole in the top of each cookie with a toothpick. Bake 5 to 7 minutes or until set and very light brown. Cool 2 minutes. Remove from cookie sheet to a wire rack. Cool completely. Brush with White Glaze (mix all glaze ingredients until smooth or of desired brushing consistency. Add more milk, a few drops at a time if necessary) and sprinkle with glitter or sugar. Thread string through the hole in each cookie to hang if desired.

[Kitchen Witch]

CHRISTMAS CHEER COOKIES

1 c. butter, softened
1 1/2 c. brown sugar
3 eggs
3 c. unsifted flour
1 tsp. baking soda
1 lb. dates, chopped
1 lb. walnuts, chopped
1/2 lb. golden raisins
1/2 c. whiskey
1 (10 oz.) maraschino cherries, drained and cut in halves

Cream butter and sugar until light and fluffy. Add eggs. Beat until ingredients are combined. Mix flour and soda. Stir in dates, walnuts, raisins and whiskey. Batter will be stiff.

Drop from teaspoon onto ungreased cookie sheet. Top each with cherry halves. Bake in preheated oven 350 degrees 12 minutes or until done. Store in airtight container. Makes 6 dozen.

[Kitchen Witch]

NO COOK CHRISTMAS COOKIES

1 box vanilla wafers
1 box powdered sugar
1 stick margarine, melted
1/2 c. chopped nuts
1 sm. (6 oz.) frozen orange juice

Crush vanilla wafers in blender or with rolling pin. Mix with other ingredients and roll in balls and then in coconut. Chill.

[Kitchen Witch]

ITALIAN CHRISTMAS COOKIES

2 c. + 2 tbsp. flour
4 tsp. baking powder
1/4 tsp. salt
3 eggs
5 tbsp. sugar
1/4 c. oil
1 tsp. vanilla
1 tsp. anise or almond extract
1 box confectioners' sugar

Mix dry ingredients in a bowl. In another bowl beat 3 eggs and add sugar, vanilla and oil; beat again. Add to dry ingredients.

Grease cookie sheet (2 sheets) spray with Pam in place of oil or butter. After all mixed together divide dough and able to make shapes; dough may be moist, add more flour. Take small amount, roll in your hand whatever length and shape.

Bake at 400 degrees for 10-12 minutes.

ICING:

1/2 box powdered sugar, 1 teaspoon anise and enough water to texture. Dip cookies in icing and sprinkle with colored sprinkles.

[coloneldan]

Easy Scratch Dinner Rolls

½ cup sugar
1 tsp salt
¼ cup Crisco
¾ cup boiling water
¾ cup cold water
1 egg
1 package dry yeast
½ cup warm water
5 ½ cups flour

Dissolve sugar, salt and Crisco in ¾ cup boiling water

Dissolve Yeast in ½ cup arm water, then add in sugar…salt Crisco mixture

Blend in flour

place in Refrigerator in covered bowl until ready to use..can save several days

Grease hands as dough will be sticky

Pinch off 3 small balls for each muffin cup or separate into 3 small loaves

Let raise for 2 ½ hours

Bake 12-15 minutes at 450 degrees for muffins or 325 for loaves

about 36 muffins, depending on size

[Colgreen]

These are heaven to a heat freak!


Santa's Spicy Balls

Ingredients:


2 slices white bread
1/4 cup milk
1 package ground beef(1 - 1 1/2 lbs)
1/2 cup parmesan cheese, shredded
1 tsp oregano, dried
1/2 tsp garlic salt
1 egg
1 Tbsp olive oil
2 cans Rotel tomatoes and chiles, extra hot (14 oz)


Directions:


- Soak bread in milk until soggy, squeeze out milk and discard.
- Mix bread together with meat, parmesan, oregano, and garlic salt.
- Combine egg with mixture, form into small meatballs about the size of a quarter or a little bigger.
- In a large pot over medium heat, add oil and saute onions until they are soft and translucent, a few minutes.
- Add both cans of Rotel, bring to a simmer, reduce heat to low.
- Add meatballs, cook 30-45 minutes, until meat is no longer pink in the center.

[valerie2855]

Eggnog

Serves 26
This eggnog's rich, cloudlike texture is produced by separating the eggs and beating the whites before adding them to the milk mixture. The eggnog base can be made one day in advance; just beat in the stiff egg whites and whipped cream just before serving.


12 eggs, separated

1 1/2 cups superfine sugar

1 quart whole milk

1 1/2 quarts heavy cream

3 cups bourbon

1/2 cup dark rum

2 cups cognac

Freshly grated nutmeg

1. In a very large bowl, beat egg yolks until thick and pale yellow. Gradually add sugar to yolks. With a wire whisk, beat in milk and 1 quart cream. Add bourbon, rum, and cognac, stirring constantly.

2. Just before serving, beat egg whites until stiff. Fold into mixture. Whip remaining 1/2 quart heavy cream until stiff, and fold in. Sprinkle with nutmeg.

[Kitchen Witch]

CHRISTMAS TORDELIA COOKIES

1 doz. eggs
1 water glass brandy
1/2 glass olive oil

Add a little salt to flour on bread board. Make a hole in center of flour to put mixture in, and work in the flour to a stiff dough. Roll out 1/2 inch round, and a long rope. Cut in 2 or 3 inch long pieces and with your finger roll on some kind of grader to make a shell-like. Let stand 20 minutes and then fry in deep fat. After all are fried put some warm honey on them.

[Kitchen Witch]

CHRISTMAS HONEY FRUIT DROPS

1/2 c. each mixed chopped candied fruits and peels, chopped candied cherries, raisins, and chopped pecans
1/4 c. bourbon
1/2 c. packed brown sugar
1/4 c. honey
1/2 c. butter or margarine
2 eggs
2 3/4 c. all purpose flour
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. baking powder
1/4 c. dairy sour cream

Combine fruits, nuts, and bourbon. Cover, let stand several hours. In mixer bowl cream sugar, honey, and butter or margarine. Beat in eggs. Mix dry ingredients. Add to creamed mixture alternately with sour cream. Stir fruit mixture into creamed mixture. Drop by teaspoons onto greased cookie sheet. Bake in 350 degree oven for 10 to 12 minutes. Cool on wire rack. Frost, if desired. Makes about 5 dozen cookies.

[Kitchen Witch]

CHRISTMAS CRUNCH

3 c. Corn Chex
3 c. Rice Chex
3 c. Cheerios
3 c. Wheat Chex
1 can peanuts
1 c. pretzel pieces
1 pkg. M & M's red and green candy
1 to 1 1/4 lb. of wht. chocolate wafers.

Mix first 6 ingredients in large bowl. Melt chocolate in microwave 2 minutes. Pour over mixture and stir to coat. Add M & M's. Spread out on waxed paper. After hardens, break apart and store. Can be frozen.

[Kitchen Witch]

CHRISTMAS CHOCOLATE CHIP COOKIES

2 1/4 c. unsifted flour
1 tsp. baking soda
1 c. butter or margarine
1/4 c. granulated sugar
3/4 c. firmly packed brown sugar
1 c. crushed candy canes
1 (4 serving) pkg. instant vanilla pudding mix
1 tsp. vanilla
2 eggs
1 (12 oz.) pkg. chocolate chips

Mix flour and baking soda. Combine butter, sugars, pudding mix, and vanilla in large bowl; beat until smooth. Beat in eggs. Gradually add flour mixture, then stir in chips and candy canes. Drop by rounded teaspoonfuls (or roll into balls) and place on ungreased baking sheets. Bake at 375 degrees for 8 to 10 minutes. Makes about 7 dozen.

[Kitchen Witch]

CHRISTMAS BUTTER COOKIES

1 c. butter (no substitute)
1/2 c. powdered sugar
2 c. flour
1 tsp. vanilla

Cream butter and powdered sugar. Stir in flour. Add vanilla and mix well. Drop by teaspoon on ungreased baking sheets and bake at 325 degrees until cookies begin to brown on bottom (don't overbake).

ALMOND CRESCENTS: Shape teaspoonfuls of dough into crescents and roll in ground almonds. Bake as above.

THUMB-PRINT COOKIES: Shape into 1" balls, place on baking sheets and flatten with fingers to about 1/4" thick. Bake several minutes, then make an indentation in center of each with the thumb. Bake until done as above. Cool and fill centers with red currant jelly or mint jelly.

[Kitchen Witch]

CHRISTMAS CREAM CHEESE COOKIES

1 stick soft butter
4 oz. cream cheese
1/2 c. sugar
1 1/2 c. flour
1 tsp. baking powder
1 egg
1/4 tsp. salt
1 tsp. vanilla

Cream butter and cheese together until fluffy. Stir in 1/2 cup sugar, salt, egg, and vanilla. Combine flour and baking powder, stir into cheese mixture. Roll out dough thinly on lightly floured board. Cut with floured cookie cutter. Put on cookie sheet and bake at 325 degrees for 12 to 15 minutes or until brown.

[Kitchen Witch]

HOLIDAY LIZZIES


Christmas is time for cakes and fruit. Make them small, extra nice and cute.
1/2 c. sugar
1/2 c. butter
2 eggs, beaten
1 1/2 tsp. soda
1/2 tsp. salt
1 1/2 c. flour
1 lb. dates, chopped
1/2 lb. each candied red and green cherries and pineapple
4 c. pecans, broken
1/2 c. whiskey

Cream butter and sugar real well, add beaten eggs and half the flour that has been sifted with the soda and salt. Dice fruit and blend together. Put other half of flour with the fruit and nut mixture, add whiskey. Stir all together and the dough will become stiff. On greased cookie sheet, drop teaspoon of dough, bake for 20 minutes at 300 degrees.

[Kitchen Witch]

CHRISTMAS SUGARPLUMS

1/8 c. golden raisins
1/8 c. shredded coconut
1/8 c. pitted dates
1/4 c. dried apricots
1/4 c. walnuts or pecans
1 tbsp. brandy
1/4 c. sugar

In a small processor, finely chop together first 5 ingredients. Do not puree. Stir in brandy. Roll into small balls between hands using a teaspoon to measure each one.

Roll balls in sugar to coat. Will keep several days in an airtight container. Makes about 20 sugarplums.

[Kitchen Witch]

CHRISTMAS PRESERVES

2 oranges
4 c. cranberries
3 c. sugar
1 c. raisins
1/4 tsp. salt
1/2 c. chopped nut meats

Grate the rind of the oranges and remove the white membrane from the pulp. Cut pulp in small pieces. Add 2 cups water to peel and pulp and cook for 20 minutes. Add remaining ingredients except the nuts and boil over high heat to jelly stage. Add nuts and boil 5 minutes. Pour into hot jars and seal.

[Kitchen Witch]

CHRISTMAS CANDY

1 can condensed Eagle Brand milk
2 pkgs. chocolate chips

Melt chocolate in double boiler, stir in milk and mix well. 1 c. chopped dates 1 c. nuts, chopped

Cook in double boiler. Be sure and leave in double boiler when spooning out on wax paper. Let cool gradually.

DOUBLE RECIPE:

4 pkgs. chips
2 cans milk
1 qt. + 2/3 c. fruit & nuts

[Kitchen Witch]

RICH CHRISTMAS EGGNOG

1/4 c. sugar
6 egg yolks, beaten
6 c. milk, scalded
1/4 tsp. salt
6 egg whites
1/4 c. sugar
2 c. whipping cream, whipped
2 tsp. vanilla

Beat 1/4 cup sugar into egg yolks. Stir in milk slowly. Cook over hot water until mixture coats spoon, stirring constantly. Chill. Add salt to egg whites and beat until stiff. While beating add remaining 1/4 cup sugar gradually. Fold egg whites and whipped cream into mixture separately. Add vanilla. Chill for several hours. Pour into cups and sprinkle with nutmeg. Makes about 20 cups.

[Kitchen Witch]

CHRISTMAS COBBLER WITH PEAR 'N CRANBERRIES

1/2 c. Karo light corn syrup
1/3 c. sugar
1 tbsp. cornstarch
1 1/2 c. fresh OR frozen cranberries
2 med. pears, peeled & sliced
3/4 c. all-purpose flour
1/2 c. sugar
1/3 c. (5 1/3 tbsp.) margarine OR butter
1 c. Quaker Oats (Quick or Old Fashioned), uncooked
1 egg, slightly beaten

Heat oven to 400 degrees. Grease 9 inch square or round baking pan. In medium saucepan, combine first 3 ingredients. Stir in cranberries. Heat to a boil and reduce heat. Simmer 5 minutes or until cranberries pop open. Stir in pears. Pour into pan. Combine flour and 1/2 cup sugar (in medium bowl). Cut in margarine until mixture resembles coarse crumbs. Stir in oats and mix well. Add egg, mixing until moistened. Crumble evenly over fruit. Bake 30-35 minutes or until top is golden brown. 8 servings.

[Kitchen Witch]

Lemon Cream Cheese Cookies
Makes 4 dozen


3/4 cup butter, room temperature
1 (3 ounces) package cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla flavoring
1 Tablespoon lemon zest
2 teaspoons lemon juice
2 cups cake flour
1 cup chopped pecans

Cream together butter and cream cheese until light and fluffy. Gradually add sugar and beat hard. Stir in vanilla, lemon juice, and lemon zest. Add flour, mixing well. Stir in nuts. Push small amount from spoon onto a greased baking sheet. Bake at 300 degrees for 20-25 minutes or until delicate brown. While hot, roll in powdered sugar

[colebees]

Makes 3 9-inch layers

[*]2 sticks butter [*]4 cups granulated sugar [*]Pinch of salt [*]4 eggs [*]2 tsp. vanilla extract [*]6 squares unsweetened chocolate, melted [*]2 cups buttermilk [*]4 cups sifted flour (sift before measuring) [*]1 cup boiling hot water [*]2 tsp. baking soda


Cream butter and sugar. Add salt and eggs and cream together until smooth and fluffy. Add vanilla extract, melted chocolate, buttermilk and flour. Continue beating until very smooth. Dissolve baking soda in boiling hot water and add to batter. Beat until well blended. Bake at 350 degrees for about 35 minutes.

Mint Filling
[*]½ cup (1 stick) butter[*]½ cup shortening[*]3 cups confectioners’ sugar[*]1 tbsp. heavy cream[*]½ tsp. peppermint extract[*]Few drops green food coloring


Beat butter and shortening together for approximately 1 minute. Add confectioners’ sugar and cream; continue to beat for approximately 3 minutes. Stir in peppermint extract and food coloring. Frost the tops of two of the cakes, stack and leave the top cake and all sides unfrosted.

Dark Chocolate Ganache:
[*]10 oz. package dark chocolate[*]½ heavy cream[*]3 tbsp. butter


Melt ingredients over low heat, stirring occasionally. Let sit for 20 minutes. Beat with electric mixture until slightly stiffened. Frost top and sides of cake. Decorate with peppermint candies if desired.

[jambored]

Sharing holiday treats I've enjoyed whipping up...

SNICKER COOKIES

Makes about 60
1 cup margarine
1 cup creamy peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
60 miniature (bite-size) Snickers candy bars
chocolate glaze (recipe below)
Preheat oven to 350 F. Cream margarine, peanut butter, sugar and brown sugar. Add eggs and vanilla. Combine dry ingredients and add to peanut butter mixture. Take 1
tablespoon of dough and flatten into round shape in palm of your hand. Place Snickers bar in center and fold dough around it. Roll in palms of your hand to form a smooth ball with the Snickers bar totally covered with the dough. Place on an ungreased cookie sheet. Bake for 10-12 minutes. Remove from cookie sheet and place on a wire rack to cool. Drizzle top of cookies with chocolate glaze.
Chocolate Glaze
1 cup powdered sugar
2 tablespoons unsweetened cocoa
1 tablespoon milk
Mix powdered sugar, unsweetened cocoa and milk. Add additional as needed to thin
mixture enough to drizzle from a spoon.

[jambored]

PECAN PIE BARS

5 eggs, separated
6 tablespoons sugar
2 ounces chocolate, melted
1/2 cup blanched ground almonds
1/2 teaspoon vanilla
1 cup heavy cream
1 tablespoon sugar
1 teaspoon vanilla
Beat the egg yolks until light, add the sugar gradually, and continue beating. Beat in the
melted chocolate. Mix in the almonds and vanilla. Beat the egg whites until stiff and fold
them into the batter. Spoon into a 8 x 12" baking pan lined with brown paper or
parchment well buttered. Bake in a moderate oven 325 degrees F. for about 30 minutes.
Turn out on a sheet of waxed paper dusted with confectioners' sugar, and roll while it is
hot. Cool. Beat the cream until stiff; add the sugar and vanilla. Unroll the cake, spread with the cream and roll it again. Allow it to stand in the refrigerator until thoroughly chilled. Serve in slices. This cake should be served the day it is made.

[Kitchen Witch]

Thank you for sharing!!!!