Easy Christmas Pudding Dessert Cookie Baking Recipes Menus Xmas 2016

Easy Christmas Pudding Dessert Cookie Baking Recipes Menus Xmas 2016 : Festive season is on and everyone must be preparing for Christmas. Christmas is one of the important festival and it is celebrated in all over the world. People on the occasion of Christmas host parties at their home and make different and delicious food for the guest. People celebrate Christmas Day in many ways. In the days or even weeks before Christmas Day, many people decorate their homes and gardens with lights, Christmas trees and much more. It is common to organize a special meal, often consisting of turkey and a lot of other festive foods, for family or friends and exchange gifts with them. Decorating Christmas tree is one of the important culture of Christmas festival. One the day of Christmas people want to make something special and different in food. Now a days internet is the best way to have food recipe, it instruct in easy and simple way. So guys if you are looking for pudding, dessert and cookie recipe, then you are on the right place, below we have collected a recipes and menus for you on the occasion of Christmas. Merry Christmas Wishes

Christmas Dessert Recipes

Gingerbread Cheesecake Dip

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INGREDIENTS
  • 1 8-ounce package cream cheese, softened
  • ¼ cup brown sugar
  • ¼ cup powdered sugar, sifted
  • 3 Tablespoons molasses
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • dash nutmeg
  • 4 oz Cool Whip (or 2 cups freshly whipped cream)
  • Graham crackers for serving
INSTRUCTIONS
  1. Beat the cream cheese until smooth, about 1 minute.
  2. Add the sugars and molasses and beat on medium speed until smooth and combined, about 1 minute.
  3. Add the ginger, cinnamon, and nutmeg and mix until combined.
  4. Add the Cool Whip and beat until combined, about 30 seconds.
  5. Transfer dip to a serving bowl and chill until ready to serve. Serve with graham crackers. Dip can be stored in an airtight container for up to 1 week in the refrigerator.

Candied Popcorn Stars

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INGREDIENTS

 

  • 1 c. sugar
  • ⅓ c. light corn syrup
  • ⅓ c. water
  • 2 tbsp. butter
  • ¼ tsp. salt
  • 1 tsp. vanilla
  • 8 c. Popped Corn
  • ⅓ c. red and/or green nonparells
  • ¼ c. cinnamon candies

INSTRUCTIONS

  1. Combine sugar and next 3 ingredients in a heavy sauce pan. Cook over medium-low heat, stirring often, until butter melts and sugar dissolves. Increase heat to medium; bring to a boil. Cook, without stirring, until candy thermometer registers 255 degrees F.
  2. Remove from heat; stir in salt and vanilla. Quickly pour mixture over popcorn; toss gently to coat. Add nonparells, tossing gently to combine.
  3. Moisten or grease hands. Working quickly, press the mixture into 5-inch star-shaped cookie cutter. If candied corn becomes too hard to shape, place in a warm (200 degrees F) oven for a few minutes to soften.

Easy Homemade Cherry Cordails

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INGREDIENTS

  • 10 oz Maraschino Cherries
  • 2 tbsp softened Butter
  • 1 tsp Corn Syrup
  • 1 tbsp liquid from Mariaschino Cherry
  • 1/2 tsp Invertase
  • 1 1/2 cup Powdered Sugar
  • 12 oz Semi Sweet Chocolate

INSTRUCTIONS

  1. Remove cherries from liquid and place on paper towel lined sheet to drain.
  2. Line a cookie sheet with parchment paper.
  3. Combine butter, corn syrup, 1 tablespoon of liquid from cherries and invertase.
  4. Stir until blended.
  5. Gradually add powdered sugar. Mixture should come together and not be too sticky.
  6. Form into i/2″ balls and flatten. Place a drained cherry in the middle and wrap to completely cover cherry. Roll to round out ball. Return to prepared sheet.
  7. Place in freezer for at least 30 minutes.
  8. Melt chocolate by microwaving fo 45 seconds, stirring and repeating until smooth and melted.
  9. Dip balls in chocolate with a fork, shaking off excess and return to prepared sheet.
  10. Refrigerate for 15 minutes to set chocolate.
  11. Use a knife to carefully trim excess chocolate from candies.
  12. Place in sealed container and allow to sit for a week or so for invertase to liquify sugar.

Christmas Tree Cookies with Sprinkles

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INGREDIENTS

  • 2 c. butter
  • 1½ c. sugar
  • 2 eggs
  • 3 egg yolks
  • 2 tsp. vanilla extract
  • 5 c. flour
  • 1 tsp. salt
  • 1¼ tsp. ground cinnamon
  • ¼ tsp. ground allspice

INSTRUCTIONS

  1. Beat the butter, using a mixer on medium-high speed. Beat in the sugar, eggs, yolks, and vanilla. Reduce mixer speed to medium-low and beat in the remaining ingredients. If tinting dough, add food coloring.
  2. For chocolate dough, reduce flour to 4 1/2 cups and add 2/3 cup cocoa. For hand-formed cookies, transfer to an airtight container. For rolled and cut cookies, divide dough in half, form into 1-inch-thick slabs, and cover tightly with plastic wrap. For sliced cookies, use parchment paper to roll dough into logs.
  3. Chill dough at least 2 hours. And chill formed cookies 20 minutes before baking at 350 degrees F on parchment-lined baking pans 10 to 15 minutes, depending on cookie size. For tinted-dough cookies, reduce oven temperature to 325 degrees F and bake 12 to 18 minutes.

Christmas Pudding Recipes

Christmas Dessert Recipes

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INGREDIENTS

  • 12 large field or portobello mushrooms, stalks removed
  • 2 tbsp olive oil, for frying
  • ½ onion, finely chopped
  • 100g mushrooms, finely chopped
  • 1 garlic clove, crushed
  • 1 egg, beaten
  • 50ml milk (or almond milk)
  • 2 tbsp ground almonds
  • 100g mixed nuts, finely chopped
  • 50g cooked spinach, squeezed and chopped
  • 1 tbsp each of tarragon, chives and parsley, chopped
  • 500-600g frozen puff pastry sheets
  • Salt and black pepper
  • 150g blue cheese, chopped
  • 6 tsp cranberry sauce
  • 1 egg, beaten, for glazing

INSTRUCTIONS

  1. Set the oven to 160C/325F/gas mark 3. Put the large mushrooms on a baking sheet, drizzle with a little olive oil and season. Bake for about 15 minutes, then set aside to cool on kitchen roll, to remove any excess moisture (as this will make pastry soggy).
  2. Fry the onions for 5 minutes, add the chopped small mushrooms and garlic, then cook over a high heat for another 5 minutes, until tender and all the liquid has disappeared. Allow to cool.
  3. In a large bowl, mix the egg, milk, almonds, nuts, spinach and tarragon until well blended. Season. Turn up the oven to 200C/400F/gas mark 6.
  4. Bake for 25 minutes, or until golden.

Red cabbage with radicchio

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INGREDIENTS

  • 1 red onion, thinly sliced
  • 1 tbsp olive oil
  • 2 tsp rosemary, finely chopped
  • 1 garlic clove, crushed
  • 1 tbsp balsamic vinegar
  • 2 tsp brown sugar
  • ½ red cabbage, cored and thinly sliced
  • 100ml madeira
  • 1 head radicchio, thinly sliced
  • Salt and black pepper

INSTRUCTIONS

  1. Cook the onion in the olive oil for about 10 minutes in a large frying pan over a low heat. Add the rosemary, garlic, vinegar and sugar and cook for another minute.
  2. Tip in the red cabbage, then stir-fry quickly for 5 minutes. Add the madeira and turn the heat up. Cook over a high heat for another 5 minutes, or until the cabbage has wilted. Season well, then stir through the radicchio and remove from the heat.

Roasted squash and sprouts with chilli and sage

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INGREDIENTS

  • 400g squash, peeled and cut into 2cm chunks
  • 250g sprouts, peeled and cut in half
  • 2 tbsp olive oil
  • 2 red chillies, finely chopped
  • 1 garlic clove, finely chopped
  • 10 sage leaves, chopped
  • Salt and black pepper

INSTRUCTIONS

  1. Preheat the oven to 180C/350F/gas mark 4. Toss the squash pieces and sprouts in the olive oil and season well. Place on a baking dish and bake for about 20 minutes, or until the vegetables are almost cooked.
  2. Remove from the oven and stir through the other ingredients. Return to the oven for 5 minutes, then serve.\

Steamed Christmas Pudding

INGREDIENTS

INSTRUCTIONS

  1. Grease one 2-quart lidded pudding mold. Sift together the flour, sugar and cinnamon; set aside.
  2. In a large bowl, mix together the eggs, butter, mincemeat, cranberry sauce and pumpkin. Add to flour mixture and mix until smooth; pour into pudding mold.
  3. Place a rack in the bottom of a large pot, over medium heat, and fill 1/2 way up with boiling water. Place the pudding on the rack. Steam for 2 1/2 hours.
  4. Check the pan occasionally and add more water if needed. Check for doneness by inserting a toothpick in the center. When firm, place the pudding mold on a rack outside of the water for 10 minutes and unmold.
  5. Prepare a sauce by blending together the sour cream, cream cheese and confectioners sugar. Spoon dollops over warm pudding and serve.

Frozen Christmas Pudding

INGREDIENTS

INSTRUCTIONS

  1. n a medium bowl, combine fruit with fruit juice and spices. Cover, and allow to stand overnight.
  2. The next day mix together soaked fruits, almonds, cream, and ice cream. Pour mixture into a large mold, and cover with foil. Freeze for at least one week to allow flavour to develop.
  3. Unmold by quickly dipping into hot water, and inverting onto serving plate.

Christmas Cookie Recipes

Spritz Cookies

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INGREDIENTS

  • 1 cup of butter
  • ½ cup of sugar
  • 1 egg, beaten
  • 1 teaspoon (generous) of almond extract, or ½ teaspoon of almond extract and ½ teaspoon of vanilla extract
  • 2 ¼ cup of flour
  • ½ teaspoon of salt
  • Sprinkles

INSTRUCTIONS

  1. Cream together butter and sugar. Add in egg and extracts and blend well. Add in flour and salt and mix.
  2. Fill cookie press and press out on non-stick cookie sheet. Sprinkle with sprinkles. Bake at 400 degrees for 6 to 9 minutes. The cookies should be set but not brown. This recipe makes five dozen cookies.

Pecan Cups

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INGREDIENTS

Pastry ingredients:

  • 3 ounces of softened cream cheese
  • ½ cup of butter, softened
  • 1 cup of flour
  • Filling ingredients:
  • 1 tablespoon of butter, softened
  • 1 egg, beaten
  • Dash of salt
  • ¾ cup of packed brown sugar
  • 1 teaspoon of vanilla extract
  • 2/3 cup of broken pecans

INSTRUCTIONS

  1. Blend pastry ingredients together and shape into 24, 1-inch balls.
  2. Put each ball in a mini muffin pan and press with a pie pusher or fingers to make little pie crusts.
  3. Blend all filling ingredients and put 1 teaspoon in each pastry so they are nearly full. You will have some leftover filling.
  4. Bake at 325 degrees for 25 to 30 minutes. Remove from muffin pan immediately to cool. Makes two dozen cookies.

Peanut Butter Balls

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INGREDIENTS

  • 2 ½ cup of Rice Krispies cereal (do not crush)
  • 2 cup of super chunky peanut butter
  • ½ cup of butter
  • 3 cup of powdered sugar
  • 1 pound of chocolate almond bark
  • 6 ounces of dark chocolate chips

INSTRUCTIONS

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  1. Combine Rice Krispies, peanut butter, butter and powdered sugar and mix well. Roll into small, 1-inch balls.
  2. Chill on cookie sheet lined with waxed paper for one hour.
  3. Melt almond bark and chocolate chips in a microwavable-save bowl. Dip each ball into chocolate mixture using a toothpick and place on cookie sheet to harden. Tip: Take out a small number of balls from the fridge at a time so they stay cold and re-melt the chocolate mixture frequently to make the dipping easier. Makes 5 dozen.

Spiced Pumpkin-Toffee Bread

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INGREDIENTS

  • 1/2 cup granulated sugar
  • 1/2 cup packed dark brown sugar
  • 1 egg
  • 1 egg yolk
  • 1/2 cup vegetable oil
  • 3/4 cup pumpkin purée (Jensen prefers Libby’s)
  • 1/3 cup sour cream
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon grated fresh ginger
  • 1 cup all-purpose flour
  • 1/4 cup almond meal or almond flour
  • 1/2 teaspoon sea salt
  • 1 teaspoon freshly grated nutmeg
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground cardamom
  • 3/4 teaspoon baking soda
  • 3/4 cup Heath toffee bits
  • 1/2 cup semisweet or bittersweet chocolate chips

INSTRUCTIONS

  1. Preheat oven to 350 degrees. Grease and flour an 8½-by-4½-inch loaf pan. Line the bottom and two longer sides with a piece of parchment paper, letting it hang over the edges to make it easier to lift out the loaf.
  2. In a medium bowl, whisk together the granulated sugar, brown sugar, egg, egg yolk, vegetable oil, pumpkin purée, sour cream, vanilla extract and fresh ginger.
  3. In a separate bowl, whisk together the all-purpose flour, almond flour, sea salt, nutmeg, cinnamon, cardamom and baking soda. Stir the flour mixture into the pumpkin mixture until fully combined. Fold in the toffee bits and chocolate chips.
  4. Pour batter into the prepared pan. Bake on the middle rack for 45 to 55 minutes, or until golden brown and a knife inserted in the center comes out clean. Allow to cool on a wire rack before removing from the pan.

Lucia Bread

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INGREDIENTS

  • 4-1/2 teaspoons (or two envelopes) dry yeast
  • 2 cups whole milk, lukewarm (110 to 115 degrees)
  • 1/2 teaspoon saffron threads
  • 3/4 cup unsalted butter, melted and cooled
  • 8 cups all-purpose flour, plus more for kneading
  • 1 teaspoon salt
  • 1/2 cup superfine (baker’s) sugar
  • 3/4 cup raisins, plus more for decoration
  • 1 egg, beaten

INSTRUCTIONS

  1. In a mixing bowl, dissolve the yeast into the warm milk, then stir in the saffron until mixture becomes yellow. Add melted butter.
  2. In a separate mixing bowl, mix the flour, salt, sugar and raisins. Add to the yeast mixture and mix until well incorporated. Turn onto a floured counter and knead well. Put into lightly buttered bowl, cover with a wet dish towel or plastic wrap, and allow to rise for 1-1/2 hours, or until doubled.
  3. Lightly knead the dough again and divide into about 22 portions. Roll each portion into a long, thin rope about 12-inches long and form different shapes, most commonly an S shape, an inverted S, or two S shapes crossing. Decorate each with a few extra raisins.
  4. Place the breads on cookie sheets lined with parchment or Silpat, cover with clean dish towels, and allow to rise again until doubled, about 30 minutes.
  5. Preheat the oven to 350 degrees. Brush the breads with the beaten egg and bake for 20 to 25 minutes or until golden brown then cool on wire rack.

Merry Christmas Images

 

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Updated: December 25, 2016 — 4:44 am

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