Holiday Recipe Thread

[Peachey 10]

Whipped Shortbread Cookies

Ingredients:

1 lb soft butter

1 cup 10X sugar (icing sugar)

1/2 cup corn starch

3 cups flour

1tbsp vanilla

1/2 tsp. almond extract

MoP:

Beat butter until creamy. Add remaining ingredients until well blended. Drop by tsp full on baking sheet 2 inches apart (like you would chocolate chip cookies).

Top with candied cherries or sprinkles.

Bake at 300 for 10 minutes. Cookies should be set but not brown.

Enjoy the melting in your mouth

[Kathryn41 3,205]

This is a no-bake cookie my Mom used to make at Christmas. She always had us help her and they really are great for children to help make.

Cherry Surprise

2 cups icing sugar (confectioner's sugar in the US)

1/2 cup butter, creamed

1 1/2 cups fine grated coconut

1 Tbsp cream

1 tsp almond flavouring

1 small bottle maraschino cherries

12 graham crackers, crushed

Blend together all of the ingredients except the cherries and graham crackers into a thick paste. Using a teaspoonful of paste at a time, wrap the cherries individually so they are completely enclosed in the paste. Roll the ball of paste with the cherry inside in the crushed graham crackers until coated. Set in fridge to harden. Enjoy!

[Malrothien 6]

I made these last year and they are quite good.

Chocolate Mint Cheesecake Bars

Ingredients

* 2 cups finely crushed creme-filled chocolate sandwich cookie crumbs

* 1/2 cup butter or margarine, melted

* 1 (8 ounce) package cream cheese, softened

* 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk

* 2 eggs

* 1 tablespoon peppermint extract

* 1/2 cup semi-sweet chocolate chips

* 2 teaspoons Crisco® All-Vegetable Shortening

* 14 creme de menthe thin candies, chopped

Directions

1. Preheat oven to 325 degrees F. In medium bowl, combine cookie crumbs and butter; mix well. Press crumb mixture firmly on bottom of 9-inch baking pan. Bake 6 minutes. Cool.

2. In medium bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk, eggs and peppermint extract until smooth. Pour over cooled cookie base and bake for 25 to 30 minutes. Cool 20 minutes; chill.

3. Just before serving, in heavy saucepan, melt chocolate chips and shortening. Drizzle over top of chilled cheesecake bars. Sprinkle chopped chocolate mint candies over the top. Cut into bars. Store leftovers covered in refrigerator.

[Kathryn41 3,205]

Peachy, I moved your recipe from the Holiday Hoopla thread over here so it wouldn't get lost among all the other posts .

Edited November 29, 2009 by Kathryn41

[Peachey 10]

lol I see that,

I was thinking of staring one today, and right now I was like "wait... I didn't start a thread did I?"

Thanks Kathryn!

[Marilyn. 340]

hmm, I have a lot of recipes I could share.. I will go through them and post my favourites sometime soon...

Edited November 30, 2009 by Marilyn.

[frenzyheart 2]

Mouth .. is watering... (I am SO trying those cookies, Peachy!!!)

I'll try and find my favorite recipe. You'd think I'd remember it, but alas... I does not.

[~PalmTreeGurl~ 154]

Ohhh!!! I like to make desserts and treats! Some of these recipes look simple and tasty!!! I might be trying some for the holidays!

[Rhiannercakes 14]

Every Christmas my mom would make Hashbrown Casserole for breakfast, it's the only time she ever makes it. It's also my favourite thing ever breakfast wise.

This recipe is actually from www.allrecipes.com so if it looks like I copied and pasted, I did a bit, just with some personal changes

Hashbrown Casserole

Ingredients:

1 (2lb) Package ~ Frozen Hash Brown Potatoes, Thawed

1/2 Cup ~ Butter, Melted

1 Can ~ Condensed Cream of Chicken Soup

1 (8oz) Container ~ Sour Cream (I use full fat, the low fat varieties are too watery)

1/2 Cup ~ Chopped Onion (We use up to 1 1/2 cups, we love onions and it really needs more than 1/2 cup)

2 Cups ~ Shredded Cheddar Cheese (I use sharp cheddar because I love it)

1 Tsp ~ Salt (Or to your taste, of course)

1/4 Tsp ~ Ground Black Pepper (Or to your taste, of course)

2 Cups ~ Crushed Corn Flakes

1/4 Cup ~ Butter, Melted

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a large bowl, combine hash browns, 1/2 cup melted butter, cream of chicken soup, sour cream, chopped onion, cheddar cheese, salt and pepper. Place mixture in a 3 quart casserole dish.

3. In a medium frying pan over medium heat, saute cornflakes in 1/4 cup melted butter until toasted, and sprinkle the mixture over the top of the casserole.

4. Bake covered in preheated oven for 40 minutes.

(Depending on your casserole dish, this may need more than 40 minutes. Bake until hot all the way through)

[Marilyn. 340]

Snickerdoodles

* 1 cup margarine or butter

* 1 1/2 cups sugar

* 2 eggs

* 1/2 teaspoon vanilla

* 2 3/4 cups flour

* 2 teaspoons cream of tartar

* 1 teaspoon baking soda

* 1/4 teaspoon salt

Coating

* 3 tablespoons sugar

* 2 teaspoons cinnamon

1. Mix the cinnamon with the sugar in a bowl and set aside.

2. Mix the margarine, sugar and eggs.

3. Add the dry ingredients and form small balls.

4. Roll the balls in the cinnamon/sugar mixture.

5. Place on a greased or parchment paper lined cookie sheet.

6. Bake for 8-10 minutes at 375 F.

7. Remove from the tray immediately.

[Marilyn. 340]

Teddy S'More Bark

Ingredients:

2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate

1 cup TEDDY GRAHAMS Honey Graham Snacks, divided

1 cup JET-PUFFED Miniature Marshmallows, divided

Preparation:

MICROWAVE chocolate in large microwavable bowl on HIGH 1-1/2 minutes; stir. Microwave an additional 30 seconds. Stir until chocolate is completely melted.

STIR in 3/4 cup each of the graham snacks and marshmallows. Spread onto wax paper-covered baking sheet. Top with remaining 1/4 cup each graham snacks and marshmallows.

REFRIGERATE 1 hour or until firm. Break into pieces.

[Marilyn. 340]

White Chip Orange Cookies

2 1/4 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) butter or margarine, softened

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 large egg

2 to 3 teaspoons grated orange peel

2 cups (12-oz. pkg.) white chocolate chips

PREHEAT oven to 350° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Beat in egg and orange peel. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 10 to 12 minutes or until edges are light golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

[Marilyn. 340]

Decadent one Bowl Brownie Cookies

6 squares semi-sweet chocolate

4 squares unsweetened chocolate

1/3 cup margarine

1-1/4 cups white sugar

3 eggs

1 cup flour

1 teaspoon baking powder

1 cup chopped pecans (optional)

Melt chocolate and margarine over hot water or in the microwave on medium for 2 minutes or until margarine is melted. Stir until chocolate is completely melted. Stir in sugar until blended. Mix in eggs, one at a time, making sure to fully mix in egg before adding another one. Stir in flour and baking powder. Add nuts, if using. (mixture might be thin) Drop by rounded tablespoonfuls onto ungreased cookies sheets. Bake at 325 degrees for 8 to 11 minutes or until set. Do not over bake. Cool 5 minutes; remove to rack. Makes @ 30.

* Cookies have a brownie like texture. Half-dip cooled cookies in melted semi-sweet chocolate or white chocolate, if desired. Chill until set. I like using white chocolate because it is a nice contrast with the brown cookie.

[Marilyn. 340]

Cranberry Hermits

1/3 cup butter, softened

2/3 cup packed brown sugar

1 egg

1/3 cup corn syrup

1 teaspoon vanilla

1 teaspoon grated orange rind

2 tablespoons orange juice

1- 3/4 cups flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon cinnamon

1/2 teaspoon allspice

1/2 teaspoon nutmeg

2 cups dried cranberries

1. In a large bowl, beat butter with brown sugar, beat in egg, corn syrup, vanilla, orange rind and juice, until light and fluffy.

2. In a separate bowl, combine flour, baking powder, baking soda and spices. Mix into butter mixture. Stir in cranberries.

3. Drop by rounded teaspoonfuls, about 2 inches apart, onto a lightly greased baking sheet. Bake in centre of the oven at 350 degrees for 8 to 10 minutes or until golden. Let cool on pans for 2 to 3 minutes. Transfer to racks and let cool completely.

4. If desired you can drizzle them with icing, when cooled. Icing : Whisk together 1-3/4 cups icing sugar with 3 tablespoons orange juice. Drizzle over cooled cookies. (I don't usually drizzle the cookies, they are good just by themselves)

*Cookies can be stored in a airtight container at room temperature for up to a week or frozen for up to a month.

[Patrick808 0]

Sorry, I just noticed that I invaded Canada?

New York Cheesecake from Cooking For Engineers

(Click on the link, above.)

Graham Cracker Crust

4 oz. (110 g) graham crackers crumbs

4 Tbs. (55 g) melted butter

1 Tbs. (12 g) sugar

bake 325°F (160°C) 12 min.

Cheesecake

2-1/2 lb. (1.1 kg) cream cheese

1/8 tsp. (1 g) salt

1-3/4 cup (350 g) sugar

3 Tbs. (23 g) all-purpose flour (optional)

2 tsp. (10 mL) lemon juice

1 tsp. (5 mL) vanilla extract

1/2 cup (120 mL) heavy cream

2 large (34 g) egg yolks

6 large (300 g) eggs

1 graham cracker crust

bake 500°F (260°C) 10 min.

bake 200°F (93°C) 100 min. until 150°F (65°C)

Edited November 30, 2009 by Patrick808