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

Christmas Recipe - Chocolate Fudge Waffles

Chocolate Fudge Waffles

Serve these waffles as a decadent brunch entrée or a delicious dessert.

Makes : 6 servings

Ingredients :
2 ounces unsweetened baking chocolate
4 tablespoons butter
3 large eggs
2/3 cup granulated sugar
1 teaspoon vanilla extract
1 cup buttermilk
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 pinch salt
3 ounces semisweet chocolate, chopped

Optional Toppings : Sweetened whipped cream Sliced strawberries Fudge Sauce


Directions :
1. Prepare waffle maker according to manufacturer's directions.
2. Melt unsweetened chocolate and butter together in the microwave on HIGH for 1 minute, stir until smooth; set aside to cool.
3. In a large bowl, beat eggs, sugar and vanilla together until well combined
4. Stir in buttermilk. Add reserved melted chocolate and mix well.
5. Stir in flour, baking soda, baking powder and salt until smooth.
6. Fold in semisweet chocolate and cook in prepared waffle maker.
7. Serve warm with desired toppings, sweetened whipped cream, sliced strawberries and fudge sauce.

Courtesy : Cooks Recipes

Christmas Recipe - Cherry Pound Cake

Cherry Delicious Pound Cake

Makes : 3 loaves, 10 slices per cake.


Filling:
1 (21-ounce) can or 2 cups cherry pie filling
2 tablespoons granulated sugar
2 tablespoons cornstarch
1 teaspoon almond extract

Cake:
2 12 cups all-purpose flour
2 cups granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cup solid vegetable shortening
3/4 cup milk
4 large eggs


Directions :
1. Puree cherry filling;
2. Pour into a saucepan.
3. Combine cornstarch and sugar. Add to puree; mix well.
4. Cook, stirring constantly, over low heat until thick and bubbly.
5. Stir in almond extract. Set aside to cool.
6. Combine flour, sugar, baking powder and salt; mix will with electric mixer.
7. Add shortening; mix on low speed for 2 minutes.
8. Scrape down bowl; mix 2 minutes.
9. Combine milk and eggs; add in thirds to shortening mixture, scraping bowl
often.
10. Mix on low speed 5 minutes.
11. Portion 8-ounces of batter into each of 3 lightly greased 8 x 4 x 3-inch
baking pans.
12. Using a pastry bag, pipe 1/3 cup cherry puree over batter in each pan;
13. Swirl cherry mixture through batter. Divide remaining batter evenly between
pans.
14. Pipe an equal portion of remaining cherry puree over batter in each pan;
swirl through batter.
15. Bake at 350*F 40 to 45 minutes, or until golden brown and wooden pick
inserted near center comes out clean. These cakes freeze well.


Courtesy : The Cherry Marketing Institute.

Indian Snack Recipe - Cheese Corn Tikki

CHEESE CORN TIKKI

INGREDIENTS :

100 gm American corn,

25 gm cheddar cheese (grated),

50 gm paneer (grated),

3 gm cumin powder,

3 gm cardamom powder,

3 gm salt,

2 gm green chilli (finely chopped),

3 gm coriander leaves,

5 gm cornflour

DIRECTIONS :

1. Blanch the American corn, squeeze to remove excess water.

2. Mince roughly in blender. Mix with cheese, paneer, cumin powder, garam masala, cardamom powder, salt, green chillies and cornflour.

3. Divide mixture into small balls and pat them into coin shaped tikkis.

4. Shallow fry till they turn light brown and serve with mint chutney.

Indian Vegetable Recipe - Malai Kofta

Malai Kofta

Ingredients :

For the Kofta:

1 1/2 lb. potatoes
2 heaped tablespoons each of crumbled paneer,
khoya and thick malai
(You can substitute this with baked ricotta
cheese and heavy cream)
4-5 cashewnuts chopped
1 tablespoon raisins
2-3 finely chopped green chillies
1/4 tsp sugar
1 tsp coriander powder
1 tsp cumin powder
1 tsp red-chilli powder
1/2 tsp cardammom powder
Salt to Taste
3 tbsp cooking oil/ghee(clarified butter)
Oil for frying the koftas


For the gravy :

2 medium onions,chopped
3 flakes garlic,crushed
1 inch ginger,crushed
3 large tomatoes,pureed
1 tsp red-chilli powder
1/2 tsp garam masala powder
1/2 tsp dhania(corainder) powder
1/2 tsp cumin powder
2 tsp powdered poppy seeds
1/2 tsp sugar
1 tbsp ground peanuts/cashewnuts


Directions :

Boil the potatoes till tender.

Peel, mash and add salt to taste. Keep aside.

Mix all the other ingredients for the kofta into a paste.

Make rounds of the potato dough and place a
little of the prepared mixture in the center
of each round.

Seal the edges and shape into stuffed rounds.

Deep fry each kofta till golden brown.

Drain and keep aside.

Blend together the onions, ginger, garlic and the
poppy seeds and fry in 3 tbsp of oil till brown
and the oil begins to seperate.

Add the pureed tomatoes and the masala powders.

Add the sugar and the ground peanuts.

The gravy will begin to thicken.

You can also add some malai to thicken it some more.

Mix in some water if necessary.

When the gravy comes to a boil, add the koftas.

Heat through and serve.

Note : The koftas should be put in just before eating
the dish or else they will turn soggy.

Indian Non-Veg Curry Recipe

Spicy Egg Curry

Ingredients :

4 boiled eggs
2 medium sized onions
1 Tomato
3 green chilli's
2 tsp. coriander powder
5 cloves of garlic
1" ginger
1 tsp. jeera
1/2 tsp. garam masala pinch of turmeric powder
3 tbsp oil,
Salt to taste,
water

Directions :

1.Make a paste of 1 onion, garlic, ginger and green chilli's.
2.In a pan add oil when heated add jeera, when it splutters add the remaining onion (slit lengthwise) keep frying till it is golden brown then and finely chopped tomato fry it is smashed properly then add the ground paste, add turmeric powder, coriander powder and salt.
3.Keep frying till you see the oil seperating on the top and there is no raw smell.
4.Add water if the curry sticks on the bottom of the pan.Finally add the boiled eggs (make vertical slits on the sides of the egg).
5.Toss the eggs into the curry and let it simmer for 2 minutes,sprinkle garam masala and remove from heat when the curry is thick in consistency.

Indian Rice Recipe - Puliyogare Rice

Puliyogare Rice

Ingredients :
2 cups Cooked Rice
1 cup Tamarind Juice
1 tbsp Sugar
4 tsp Coriander Seeds
2 tsp Mustard Seeds
2 tsp Cumin Seeds
4 tsp Seasme Seeds
1 cup Grated Coconut
1 tsp Hing
2 tsp Urad Dal
1 tsp Channa Dal
Jaggery (1 small piece)
5 Red Chillies
1/2 cup Oil
Few Curry Leaves


Directions :
Roast 1 tsp mustard seeds, 4 tsp coriander seeds, cumin seeds, 2 tsp sesame seeds, ½ tsp channa dal, 1 tsp urad dal one by one.
Grind it to make a fine powder.
Roast the coconut.
Mix the roasted coconut and powder.
Heat oil and add the remaining mustard seeds, sesame seeds, red chillies, urad dal and chana dal.
Add the tamarind juice and jaggery.
Mix salt and allow it to boil.
Add the powdered masala and boil till it turns thick.
Mix it with the cooked rice.
Serve hot

Indian Chutney Recipe - Pear & Mango Chutney

Pear and Mango Chutney

Making time : 1 hour
Shelf life : 1 month
Makes 1.5 kgs. chutney


Ingredients :

250 gms. raw firm mango
250 gms. pears.
500 gms. sugar
2 tsp. salt
1 tsp. red chilli powder
1 tsp. garam masala
1 tbsp. marshmelon (kharbooja) seeds.
1 tbsp. raisins.
2 cloves powdered
8 each almonds and cashews chopped finely.

Directions :

Peel and mash and pear.
Put 1 tbsp. sugar in a heavy saucepan.
Heat on a low flame, stirring and cooking till it turns brown.
Add 500 ml. water and boil.
When the sugar has fully dissolved in the water add remaining sugar.
When it begins to boil again add the mashed fruit, cashew, raisins, seeds, chilli and salt.
Boil till a thick jam consistency is obtained. Stir occasionally.
Add the clove powder and garam masala.
Cool a bit and transfer to clean airtight jar.


Source : DSD Email Group

Indian Snack Recipe - Vegetable Kababs

KHUMB NAWABI VEG. KABABS

INGREDIENTS :
200 gm mushroom,
2 gm cumin seeds,
2 green chillies,
10 gm onion (finely chopped),
5 gm garlic,
5 gm green chilli paste,
25 gm cheese (grated),
25 gm hung curd,
10 gm cream,
5 gm salt,
10 ml sesame oil,
10 ml mustard oil,
5 gm mint,
2 gm garam masala,
5 gm chickpea flour

DIRECTIONS :
Scoop out mushroom stem using a scooper.
Finely chop stem and temper with freshly chopped mint, onion, garlic, green chilli and cumin seed.
Mix in cheese and stuff into the mushroom cap.
In a bowl, mix green chilli paste, hung curd, cream, salt, sesame oil, mustard oil, mint, dry mint leaves, garam masala and chick pea flour slowly to avoid lumps.
Coat the mushroom with this marinade and cook in oven for 8 to 10 minutes at 180 degrees Celsius.
Serve with sauce of choice.

Indian Dessert Recipe - Chocolate & Strawberry Eggless Cake

Chocolate & Strawberry Eggless Cake

Ingredients :

250gms Sugar
250gms Maida
100ml Vegetable oil
10gms Baking powder
75gms condensed milk (milkmaid)
400ml water
25gms cake gel
50gms cocoa powder
250gms fresh cream
200gms dark Swiss chocolate
150gms strawberry filling
150gms rich topping cream
150gms fresh strawberry to decorate the cake

Directions :

Take a bowl and mix maida, cocoa powder, vegetable oil, baking powder, condensed milk (milkmaid) and sugar into a paste.
Bake the paste in oven for 30 to 40min at 180 to 200 celsius temperature.
Take fresh cream and dark Swiss chocolate, boil it on slow heat and let it cool down to make chocolate truffle.
Once the cake is ready, cut it into three layers.
Put chocolate truffle and strawberry filling in each layer.
Cover the cake with chocolate.
Decorate as you wish with fresh strawberries.

Source : TOI

Indian Vegetable Recipe - Aloo Palak

Aloo Palak

Making time : 45 minutes
Makes for : 6

Ingredients

3 cups chopped spinach
2 large onions chopped fine
2 large potatoes boiled and peeled
1 tomato grated
2 green chillies
1" piece ginger
1 tsp. lemon juice
1/2 tsp. wheat or other flour
1 tsp. red chilli powder
1 tsp. cinnamon-clove powder
1/4 tsp. turmeric powder
1/2 tsp cumin seeds
2 pinches asafoetida
1/2 tsp. garam masala
1/2 tbsp. butter
4 tbsp. ghee
salt to taste

Directions :

Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.
Cover and boil over a high flame for 2 minutes.
Cool quickly, or hold under running water in a colander.
Put in a mixie, add green chilli and run for a minute.
Keep slightly coarse, do not make very smooth. Keep aside.
Cut the potatoes into big pieces.
Heat ghee and fry potatoes till light brown.
Drain the potatoes, keep aside.
In the same hot ghee add the cumin seeds.
Add the ginger, onions and fry till very tender.
Add the tomato and further fry for two minutes.
Add all the dry masalas and fry till ghee separates.
Add spinach and potatoes.
When it resumes a boil sprinkle the flour and stir well.
Boil for 2-3 minutes.
Add lemon juice just before serving heat butter in a tiny saucepan.
Add the asafoetida.
Pour over the vegetable and mix gently.
Serve hot with naan or parathas or even rice.

Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of potatoes.

Indian Rice Recipe - Brinjal Rice ( Marathi Dish )

Brinjal Rice (Vaangi Bhaat )

Ingredients :

Brinjal - 300 gms
Onions - 2-3 medium sized
Coriander powder, Chilli powder, Salt to taste
Rice - 1 cup
Water - 2 1/2 cups
Cooking oil - 2 tbsps
Finely chopped coriander leaves

Directions :

1. Cut the brinjal & onions to not very fine pieces.

2. If u cut the brinjals too fine, they will get mashed up and will lose their taste.

3. Saute the onions till they get transparent. Then, add the brinjals also.

4. Add the spice powders and saute the curry for 4-5 minutes.

5. Cook the rice in the quantity of water mentioned above. Do not overcook.

6. Allow it to cool and then mix it with the curry just prepared above taking care to see that u do not mash them up.

7. Garnish with finely chopped coriander leaves.

8. Serve hot.

Indian Pickle Recipe - Lime Pickle

Lime pickle

Ingredients :

Fresh lime(large size, thin skin, ripe) - 6
Salt- 4 spoons,
Red chilli powder - 4 spoons,
Asafoetida - 1/2 spoon
Sesame Oil - 1/4 cup
Mustard Seeds - 1/2 spoon
Fenugreek seeds - 1/2 spoon

Directions :

Cut into medium pieces. (Preseve the juice while cutting).
Add salt, red chilli powder, asafoetida and mix well.
Next day add sesame oil and leave it aside.
Next day, add mustard seeds to 4 spoons of oil and when it splatters
add fenugreek seeds and asafoetida.
Add this to the pickle and mix.
Store in refrigerator.


Source : DSD Group Email

Special Raita Recipe - Burhani Raita

Burhani Raita

Ingredients :

500 gms yoghurt;

50 gm roasted garlic (chopped);

10 gm black salt;

10 gm black pepper powder;

10 gm roasted cumin powder;

2 gm clove powder

Directions :

Beat the yoghurt in a bowl.

Add roasted garlic, black pepper powder, cumin powder, clove powder and whisk gently.

Season the raita with ghee and a pinch of clove powder.

Source : DSD Email Group

Indian Snack Recipe - Masala Vada

Masala Vada

Making time: 20 minutes (excluding soaking time)
Makes: 15 vadas (approx.)
Shelflife: Best fresh

Ingredients :

1 cup yellow gram flour (chana dal)
1/2 cup onion finely chopped
1/2 cup coriander finely chopped
1/2 cup dill leaves finely chopped
3-4 green chillies finely chopped
1/2 tsp. cumin seeds
oil to deep fry

Directions :

Wash and soak flour (dal) for 3-4 hours.
Keep 2 tbsp. dal aside, grind the rest, coarsely.
Mix all other ingredients, including whole dal.
Add 2-3 tbsp. hot oil to the mixture.
Heat oil, make pattie shaped rounds with moist palm.
Let carefully into the hot oil.
Fry first one side then the other till golden brown.
Serve hot with green chutney, tamarind chutney, or ketchup

Indian Stew Recipe - Warming Fish Stew

Warming Fish Stew

Servings: 4

Preparation Time: 15 min

Cooking Time: 22 min

The flavors of saffron and fennel give this healthy dish an exotic twist. Crusty bread rubbed with garlic is its perfect accompaniment.

Ingredients :

2 medium garlic clove(s), chopped
1 cup(s) canned crushed tomatoes
1 cup(s) wine, white, dry
1/4 tsp saffron
1 tsp fennel seed
4 medium potato(es), Russet, peeled and cubed
1 pound(s) haddock fillet(s), or other white-fleshed fish, cut into large chunks
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 Tbsp parsley, chopped

Directions :

Coat a nonstick saucepan with cooking spray and sauté garlic.

Stir in tomatoes, white wine, saffron and fennel seeds.
Stir in potatoes, cover and simmer until tender, about 12 minutes.
Gently stir in fish, cover and simmer until firm and opaque, about 6 minutes.

Season with salt and pepper.
Ladle stew into large, shallow bowls and sprinkle with parsley.

Source : WeightWatchers