Christmas Cake Recipe - Cranberry Christmas Cake

MERRY CHRISTMAS !!!

Cranberry Christmas Cake
This unique holiday fruitcake features fresh cranberries and dried dates, rather than the candied fruit of traditional fruitcake.

Makes : 12 to 14 servings

Ingredients :
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup granulated sugar
1 cup chopped walnuts
1 cup fresh cranberries
1 cup chopped dates
2 1/2 tablespoons grated orange rind
2 large eggs, beaten
3/4 cup vegetable oil
1/3 cup buttermilk
1 cup granulated sugar
1 cup orange juice
1/4 cup brandy
Whipped cream for accompaniment


Directions :
1. Preheat oven to 350*F (175*C).
2. Generously grease a 12-inch Bundt pan or 10-inch tube pan and set aside.
3. Combine flour, baking powder, baking soda, salt and sugar in a large bowl;
4. Stir in walnuts, cranberries, dates, and orange rind.
5. Combine eggs, oil and buttermilk, mixing well;
6. Stir egg mixture into flour mixture, mixing until well blended.
7. Spoon batter into the prepared pan.
8. Bake for 1 hour or until a wooden pick inserted in center comes out clean.
9. Cool in pan on a wire rack for 15 minutes;
10. Remove from pan and place on wire rack.
11. Place rack in a large shallow pan.
12. Combine 1 cup sugar, orange juice and brandy in a small bowl and mix well.
13. Slowly drizzle the mixture over the cake.
14. Retrieve any juice from the bottom of the pan and reapply as needed.
15. Allow cake to cool completely on wire rack.
16. Wrap cake tightly in plastic wrap and then in heavy-duty aluminum foil.
17. Refrigerate for a minimum of 24 hours or up to 8 weeks. 18. Serve cake with whipped cream, if desired.


Courtesy : Cooks Recipes

Christmas Cookie Recipe - Chocolate Chip Oatmeal Cookies

Chocolate Chip Oatmeal Cookies
Try these moist and chewy classics loaded with 'goober peas' and sweet chocolate chips. Your cookie jar will empty in a flash !

Makes : 36 cookies

Ingredients :
1 cup granulated sugar
1 cup firmly packed brown sugar
1/2 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3 cups quick-cooking oats
1 (12-ounce) package semisweet chocolate chips
12 ounces peanuts

Directions :
1. Preheat oven to 350°F.
2. Cream sugar, brown sugar and butter in a mixing bowl
3. Stir in eggs and vanilla, blending well.
4. Sir in flour.
5. Add oatmeal, chocolate chips and peanuts; mix well.
6. Drop by rounded teaspoons onto an ungreased cookie sheet.
7. Bake for 10 minutes or until golden brown.
8. Allow to cool on sheet for 1 minute; remove to a wire rack to cool completely.

Courtesy : Cooks Recipes

Christmas Rum Cake

Christmas Rum Cake

Ingredients :
1 c. chopped nuts
4 eggs
1 pkg. yellow cake mix
1/2 c. cold water
1 (3 3/4 oz.) pkg. vanilla instant pudding
1/2 c. dark rum
1/2 c. salad oil

Glaze :
1/4 lb. butter
1 c. sugar
1/4 c. water
1/2 c. dark rum

Directions :
1. Preheat oven to 325 degrees.
2. Grease and flour a 12- cup bundt pan.
3. Pour nuts only in bottom of bundt pan.
4. Mix all other ingredients together.
5. Pour over nuts.
6. Bake 1 hour and cool.
7. Invert on serving plate.
8. Prick top.

Glaze :
1. Melt butter.
2. Stir in water and sugar.
3. Boil 5 minutes, stirring constantly.
4. Remove from heat, add rum, and drizzle over top and sides of cake.


Source : Christmas4Home

Christmas Cookie Recipe - Browned Buttercream Sandwitch Cookies

Browned Buttercream Sandwich Cookies

A browned butter filling gives a wonderful flavor to these slice and bake pecan cookies.

Makes : 3 1/2 dozen sandwich cookies

Cookie Ingredients :

1 cup Butter, softened

2/3 cup firmly packed brown sugar

2 large egg yolks

1/2 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1/3 cup finely chopped pecans

1/4 teaspoon salt

Filling Ingredients :

1/4 cup Butter

2 cups powdered sugar

1/2 teaspoon vanilla extract

2 to 3 tablespoons half & half*

Directions :

1. Combine 1 cup butter and brown sugar in large mixer bowl.

2. Beat at medium speed, scraping bowl often, until creamy.

3. Add egg yolks and vanilla; continue beating until well mixed.

4. Add flour, pecans and salt. Reduce speed to low;

5. Beat until dough forms a ball.

6. Divide dough in half; shape each half into 10-inch long roll (about 1 1/2 inches in diameter). 7. Wrap each roll tightly in plastic food wrap.

8. Refrigerate 3 hours or overnight.

9. Heat oven to 350°F. Unwrap dough;

10. Cut each roll with sharp knife into 1/8-inch slices;

11. Place 2 inches apart onto ungreased cookie sheets.

12. Bake for 7 to 9 minutes or until edges are lightly browned.

13. Let stand 1 minute; remove from cookie sheets. Cool completely.

14. Meanwhile, melt 1/4 cup butter in 2-quart saucepan over medium heat, stirring occasionally, until butter just starts to brown (5 to 6 minutes). (Butter will bubble and foam. WATCH CLOSELY.)

15. Immediately remove from heat. Cool 5 minutes.

16. Stir in powdered sugar, vanilla and enough half & half for desired spreading consistency.

17. Spread 1 level teaspoonful filling on flat-side of 1 cookie;

18. Top with second cookie, flat-side down. Squeeze together gently.

19. Repeat with remaining cookies.

*Substitute whipping cream.

TIP : If dough is too crumbly to easily form a log, add 1 tablespoon of very soft butter. Continue beating until dough forms a ball (2 to 3 minutes).

TIP : Rather than making sandwich cookies simply frost each cookie with about 1/2 teaspoonful filling mixture.

Nutrition Facts (1 sandwich cookie):

Calories: 120

Fat: 7 g

Cholesterol: 25 mg

Sodium: 70 mg

Carbohydrates: 15 g

Dietary Fiber: 0 g

Protein: 1 g

Recipe Courtesy : Land O Lakes.

Christmas Pie Recipe - Raspberry Glaze Pie

Raspberry Glaze Pie

This simple, no-bake raspberry pie is an easy way to transform fresh summer berries into a cool, sweet treat, ideal after a light warm-weather supper.

Makes : 8 servings.

Ingredients :
1 cup granulated sugar
3 tablespoons cornstarch
1/2 cup water
1 cup crushed rinsed raspberries
1 (3-ounce) package cream cheese, softened
5 cups raspberries, rinsed and drained well
1 (9-inch) baked pie crust

Directions :
1. In a heavy medium saucepan, stir together sugar and cornstarch.
2. Gradually stir in water and crushed raspberries.
3. Cook over medium heat, stirring constantly as the mixture thickens.
4. Let it come to a boil. Continue cooking and stirring for 1 minute.
5. Remove from heat and let cool.
6. In a small mixing bowl, beat cream cheese until smooth.
7. Spread in bottom of a 9-inch baked pie crust.
8. Fill with raspberries.
9. Pour cooked raspberry mixture on top.
10. Refrigerate for 3 hours or until set.

Courtesy : Cooks Recipes