Christmas Recipes

[Anonymous]

I'm going to post some and I hope to read others.



Asia, I stopped at Safeway tonight and have all the ingredients for the recipe you posted.



We will have it for supper tomorrow, so I will let you know how it turned out.



Peanut Brittle





1 cup white sugar





1/2 cuplight corn syrup





1/4 teaspoonsalt





1/4 cup water





1 cup peanuts





2 tablespoons butter, softened





1 teaspoon baking soda



Directions





1.Grease a large cookie sheet. Set aside.



2.In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.



3.Remove from heat; immediately stir in butter and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14x12 inches; cool. Snap candy into pieces.

[Anonymous]

Creamy Fudge





Ingredients





 1 can(s) (14-ounce) sweetened condensed milk

 1 pound(s) semisweet chocolate, chopped

1 ounce(s) unsweetened chocolate, chopped

1 1/2 teaspoon(s) vanilla extract

 1/8 teaspoon(s) salt



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Directions

1. Line 8" by 8" metal baking pan with foil, extending foil above edge at 2 sides.



2. In 2-quart saucepan, combine condensed milk and chocolates. Cook over medium-low heat 5 minutes or until chocolates melt and mixture is smooth, stirring constantly.



3. Remove saucepan from heat; stir in vanilla and salt. Pour chocolate mixture into prepared pan; spread evenly. Refrigerate until firm, at least 4 hours or overnight.



4. Remove fudge from pan by lifting edges of foil. Invert onto cutting board; discard foil. Cut fudge into 8 strips, then cut each strip crosswise into 8 pieces. Store fudge in tightly covered container, with waxed paper between layers, at room temperature up to 1 week, or in refrigerator up to 1 month.



You can add peanuts, raisins or shredded coconut to make it to your own individual tastes.



One thing I add between steps 3 and 4 is cut them into tiny rectangle, circle and square shapes with cutters.

[Anonymous]

Chewy Fudge Brownies



This is a favourite of my husband and children.





Ingredients





 4 ounce(s) unsweetened chocolate

 2 tablespoon(s) unsalted butter

 1 cup(s) whole-wheat pastry flour (see Tips & Techniques)

 1/4 cup(s) unsweetened cocoa powder

 1/4 teaspoon(s) salt

 4 large egg whites

 3 large eggs

 1 1/3 cup(s) packed light brown sugar

 3/4 cup(s) unsweetened applesauce

 2 tablespoon(s) canola oil

 1 teaspoon(s) vanilla extract

 1/2 cup(s) semisweet chocolate chips

 1/3 cup(s) chopped walnuts, or pecans (optional)



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Directions

1.Preheat oven to 350 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.

 2.Melt chocolate and butter in a double boiler over barely simmering water or in the microwave.

 3.Whisk flour, cocoa and salt in a medium bowl.

4.Beat egg whites, eggs and sugar in a large mixing bowl with an electric mixer or whisk until smooth. Add applesauce, oil and vanilla; beat until blended. Add the chocolate-butter mixture; beat until blended. Add the flour mixture and mix at low speed just until moistened. Stir in chocolate chips. Scrape the batter into the prepared baking dish, spreading evenly. Sprinkle with nuts, if desired.

 5.Bake the brownies until the top springs back when touched lightly, 20 to 25 minutes. Transfer to a wire rack and let cool completely. Cut into bars. Variation: For a mocha flavor, in Step 4 stir in 4 teaspoons instant coffee granules dissolved in 2 tablespoons hot water.



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Tips & Techniques





Make Ahead Tip: Wrap in plastic wrap and store at room temperature for up to 2 days or freeze for up to 2 months.



Ingredient Note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large super markets and natural-foods stores. Store in the freezer



Nutritional Information per serving



Calories-141

Total Fat-6g

Saturated Fat-3g

Cholesterol-29mg

Sodium-49mg

Total Carbohydrate-21g

Dietary Fiber--

Sugars--

Protein-3g

Calcium-0

[Anonymous]

Chocolate molds of Santa



Ingredients

•One pound of your favorite chocolate (milk, bittersweet, or semi-sweet)



Instructions

1.Melt the chocolate slowly over a Bain Marie until it is completely melted and smooth.



2.Take your mold out of the freezer and use a ladle to pour enough chocolate to fill each candy mold.



3.Using your scraper, scrape the excess chocolate off the top of the mold.

 

4.Give the mold several good hard whacks with the side of the scraper to force any air bubbles out.



5.You may have to do this for a minute or two.

 

6.Replace the mold back in the freezer and let the chocolate set.



7.Once the chocolate is set, take the mold out of the freezer and turn the mold over a clean towel.



8.If any of the chocolates stick, you can try to loosen them by hitting the mold with whatever is handy. I use a large spoon.

[Anonymous]

All chocolate that is available to the public is tempered and ready to eat. The trick is to melt the chocolate without un-tempering it. The easiest way to accomplish this is to melt your chocolate in a Bain Marie over a low heat. Don't try to rush this part of the process because if your chocolate gets too hot, it will lose temper and then you will have to go through a rather elaborate process to re-temper it. If you happen to have an instant read thermometer, and you should always have one handy, do not let the chocolate go higher than these temperatures.

•Dark Chocolate - No higher than 90 degrees Fahrenheit

•Milk Chocolate - No higher than 89 degrees Fahrenheit

•White Chocolate - No higher than 88 degrees Fahrenheit



The reason we want the chocolate to keep temper is that tempered chocolate sets quickly without streaks of cocoa butter and is hard and shiny. Un-tempered chocolate will set slowly, have pale streaks of cocoa butter, and will be soft and dull.

[Anonymous]

Crunchy Roacky Road Bars



Ingredients

125g/4½oz soft unsalted butter



300g/10½oz best-quality dark chocolate, broken into pieces



3 tbsp golden syrup



200g/7¼oz rich tea biscuits



100g/3½oz mini marshmallows



2 tsp icing sugar, to dust



Preparation method

1 .Heat the butter, chocolate and golden syrup in a heavy-based saucepan over a gentle heat. Remove from the heat, scoop out about 125ml/4½fl oz of the melted mixture and set aside in a bowl.



2. Place the biscuits into a plastic freezer bag and crush them with a rolling pin until some have turned to crumbs but there are still pieces of biscuit remaining.



3. Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, then add the marshmallows.



4. Tip the mixture into a 24cm/9in square baking tin and smooth the top with a wet spatula.



5. Pour over the reserved 125ml/4½fl oz of the melted chocolate mixture and smooth the top with a wet spatula.



6. Refrigerate for about two hours or overnight.



7 .To serve, cut into 24 fingers and dust with icing sugar.

[Anonymous]

Turtles



Prep Time: 30 minutes



Total Time: 30 minutes



Ingredients:

•12 ounces of unwrapped soft caramels, homemade or store-bought

•6 oz (about 1.5 cups) toasted pecan halves

•8 ounces semi-sweet chocolate or chocolate chips



Preparation:





1. Prepare a cookie sheet by covering it with aluminum foil and spraying it with nonstick cooking spray.

 

2. Arrange the pecans in clusters of 4 with each pecan pointing in a different direction (like turtle legs).

 

3. Unwrap the caramels and place them in a microwave-safe bowl. If they are very stiff, add a spoonful of water so the final product will be softer. Microwave them until melted, stirring after every 30 seconds.

 

4. Allow the caramel to cool slightly, then use a spoon to drop a spoonful of caramel over the pecan clusters. They are meant to be a rustic candy, so don't worry about keeping the turtles round or about having some of the pecans poking through.

 

5. Melt chocolate chips in the microwave or over a double boiler. Spoon the melted chocolate over the caramel layer.

 

6. Allow the turtle candies to set fully, either at room temperature or in the refrigerator for about 30 minutes. Store refrigerated in an airtight container for up to a week, but bring them to room temperature before serving so the caramel can soften.

[Frost]

Oh yummy, what a tasty thread :-)



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[@realAzhyaAryola]

I'm quite good at making meals but I haven't spent much time on making desserts such as cookies, cakes, and others. This year, I'd like to make some Christmas cookies. We'll see how that works.

[Anonymous]

I'm quite good at making meals but I haven't spent much time on making desserts such as cookies, cakes, and others. This year, I'd like to make some Christmas cookies. We'll see how that works.

You have some very good recipes Azhya.



I completed all my Christmas baking over the weekend.



All that is left now is to place in boxes with a card, wrap them and give them out.



Chocolate Truffles



Ingredients

 8 ounces of semi-sweet or bittersweet chocolate (high quality, 62% cacao or higher), well chopped into small pieces

 1/2 cup of heavy whipping cream

 1 teaspoon of vanilla extract



Optional base flavorings:

 Mint leaves (1 bunch, stems removed, chopped, about 1 cup)

 Cinnamon and cardamon (1 cinnamon stick, 2 cardamom pods)

 Amaretto (1-2 tablespoons)

 Almond extract (1 teaspoon)



Truffle coatings

 Cocoa powder

 Finely chopped walnuts

 Finely chopped almonds





Method





1 In a small, heavy saucepan bring the heavy whipping cream to a simmer (this may take a while, be sure to stir and scrape down the sides with a rubber spatula every few minutes).



If you are using one of the other recommended flavorings, stir it in with the cream (and ignore vanilla in the next step). If adding mint or other solids, after the cream simmers, remove from heat and let seep for an hour. Then strain away solids, and return the cream to a simmer and proceed with recipe.



2 Place the chocolate in a separate bowl. Pour the cream over the chocolate, add the vanilla, and allow to stand for a few minutes then stir until smooth. (This chocolate base is called ganache.)



3 Allow to cool, then place in the refrigerator for two hours. Remove and with a teaspoon roll out balls of the ganache. Roll in your hands quickly (as it will melt from the heat of your hands) and place on a baking sheet lined with parchment paper. Place in the refrigerator overnight.



4 Roll in cocoa powder or chopped nuts and serve, or place back in the refrigerator until needed.

 



Yield: Makes 30-40 chocolate truffles.

[Frost]

National Cookie Day today, I had good old Chocolate Chip :)

Look in the link for the Recipes



http://www.examiner.com/article/free-cookies-on-national-cookie-day-25-killer-cookie-recipes-for-the-holidays">http://www.examiner.com/article/free-co ... e-holidays">http://www.examiner.com/article/free-cookies-on-national-cookie-day-25-killer-cookie-recipes-for-the-holidays



25 Killer Cookie Recipes



    Chocolate Reindeer Cookies – Santa will love this recipe!

    Chocolate Candy Cane Cookies – Fair warning. These cookies, from The Pioneer Woman, look amazing!

    Peppermint Biscotti – This refreshing cookie calls for butter, granulated sugar, eggs, all-purpose flour, baking powder, peppermint extract, peppermint candies, semisweet chocolate chips and shortening.

    Peppermint-Chocolate Sandwich Cookies – Giada De Laurentiis shares this holiday cookie recipe that calls for refrigerated sugar cookie dough, semisweet chocolate chips, heavy cream, peppermint extract and  crushed candy canes or peppermint.

    Original NESTLE Toll House Chocolate Chip Cookies – This recipe is from the inventor of the chocolate chip cookies, Ruth Wakefield.

    Martha Stewart's Chocolate Chunk Cookies – If you love chocolate chip cookies, this recipe is touted at the "best cookies of your life!"

    Cherry Double-Chocolate Cookies – This blue ribbon recipe, from Melissa Roberts, is perfect for chocolate lovers! You'll need all-purpose flour, cocoa powder, baking soda, butter, light brown sugar, eggs, milk chocolate, pecans and dried sour cherries.

    Snickerdoodles – This 5-star recipe, from country singer Trisha Yearwood, calls for all-purpose flour, salted butter, vegetable shortening, sugar, eggs, cream of tartar, baking soda, cinnamon and fine salt.

    Basic Sugar Cookies - This cookie recipe, from Martha Stewart, includes a homemade icing. Mmmmm...

    My Favorite Christmas Cookies – This holiday cookie recipe, from The Pioneer Woman, would make the perfect gift for teachers, neighbors or, well, you!

    Eskimo Snowballs – You'll need quick-cooking oats, butter, vanilla, cocoa powder, granulated and powdered sugar, nuts and flaked coconut.

    Coconut Orange Snowballs - Speaking of snowballs, this recipe calls for all-purpose flour, sweetened flaked coconut, unsalted butter, powdered sugar, vanilla and coconut extracts and grated orange peel.

    Ambrosia Macaroons – This blue ribbon recipe, from Bon Appetit, calls for unsalted butter, sugar, orange peel, eggs, flaked coconut and bittersweet chocolate. Yum!

    Glittering Lemon Sandwich Cookies – This recipe calls for lemon zest and lemon juice.

    Gingersnap Stackers – This 5-star recipe, from Guy Fieri, looks amazing! You'll need all-purpose flour, baking soda, unsalted butter, molasses, vanilla extract, cinnamon, ginger, cloves, nutmeg, sugar, eggs,       crystallized ginger and vanilla ice cream.

    Turtle Shortbread Cookies – If you love decadent chocolate, ooey gooey caramel and nuts, check out this recipe from Betty Crocker!

    Dipped Peanut Butter Sandwich Cookies – You'll need creamy peanut butter, round butter-flavored crackers, chocolate chips and shortening for this simple-to-make 5-star recipe from Taste of Home.

    Madeleines – This blue-ribbon recipe, from Bon Appetit, is a classic.

    Triple Chocolate Cranberry Oatmeal Cookies – 'Nuff said!

    Cranberry Decadent Cookies – Bite into these rich and decadent cookies filled to the brim with chocolate and cranberries.

    Rugelach – This blue-ribbon winner, calls for all-purpose flour, cream cheese, unsalted butter, sugar, cinnamon, apricot preserves or raspberry jam, golden raisins, walnuts and milk.

    Pecan Pie Cookies Recipe – This recipe calls for dark corn syrup, sugar, butter, eggs, powdered sugar, flour and pecans or walnuts, peanuts or macadamia nuts.

    Bess London's Pecan Tassies – Trisha Yearwood shares another one of her 5-star recipes.

    Red Velvet Sandwich Cookies – If you are a red velvet cake fan, check out this recipe from Ms. Paula Deen.

    Edible Photo Decal Cookies – If you're looking for a one-of-a-kind gift, check out these amazing Photo Decal Cookies. They are too beautiful to eat!

[Anonymous]

National Cookie Day today, I had good old Chocolate Chip :)

Look in the link for the Recipes



http://www.examiner.com/article/free-cookies-on-national-cookie-day-25-killer-cookie-recipes-for-the-holidays">http://www.examiner.com/article/free-co ... e-holidays">http://www.examiner.com/article/free-cookies-on-national-cookie-day-25-killer-cookie-recipes-for-the-holidays



25 Killer Cookie Recipes



    Chocolate Reindeer Cookies – Santa will love this recipe!

    Chocolate Candy Cane Cookies – Fair warning. These cookies, from The Pioneer Woman, look amazing!

    Peppermint Biscotti – This refreshing cookie calls for butter, granulated sugar, eggs, all-purpose flour, baking powder, peppermint extract, peppermint candies, semisweet chocolate chips and shortening.

    Peppermint-Chocolate Sandwich Cookies – Giada De Laurentiis shares this holiday cookie recipe that calls for refrigerated sugar cookie dough, semisweet chocolate chips, heavy cream, peppermint extract and  crushed candy canes or peppermint.

    Original NESTLE Toll House Chocolate Chip Cookies – This recipe is from the inventor of the chocolate chip cookies, Ruth Wakefield.

    Martha Stewart's Chocolate Chunk Cookies – If you love chocolate chip cookies, this recipe is touted at the "best cookies of your life!"

    Cherry Double-Chocolate Cookies – This blue ribbon recipe, from Melissa Roberts, is perfect for chocolate lovers! You'll need all-purpose flour, cocoa powder, baking soda, butter, light brown sugar, eggs, milk chocolate, pecans and dried sour cherries.

    Snickerdoodles – This 5-star recipe, from country singer Trisha Yearwood, calls for all-purpose flour, salted butter, vegetable shortening, sugar, eggs, cream of tartar, baking soda, cinnamon and fine salt.

    Basic Sugar Cookies - This cookie recipe, from Martha Stewart, includes a homemade icing. Mmmmm...

    My Favorite Christmas Cookies – This holiday cookie recipe, from The Pioneer Woman, would make the perfect gift for teachers, neighbors or, well, you!

    Eskimo Snowballs – You'll need quick-cooking oats, butter, vanilla, cocoa powder, granulated and powdered sugar, nuts and flaked coconut.

    Coconut Orange Snowballs - Speaking of snowballs, this recipe calls for all-purpose flour, sweetened flaked coconut, unsalted butter, powdered sugar, vanilla and coconut extracts and grated orange peel.

    Ambrosia Macaroons – This blue ribbon recipe, from Bon Appetit, calls for unsalted butter, sugar, orange peel, eggs, flaked coconut and bittersweet chocolate. Yum!

    Glittering Lemon Sandwich Cookies – This recipe calls for lemon zest and lemon juice.

    Gingersnap Stackers – This 5-star recipe, from Guy Fieri, looks amazing! You'll need all-purpose flour, baking soda, unsalted butter, molasses, vanilla extract, cinnamon, ginger, cloves, nutmeg, sugar, eggs,       crystallized ginger and vanilla ice cream.

    Turtle Shortbread Cookies – If you love decadent chocolate, ooey gooey caramel and nuts, check out this recipe from Betty Crocker!

    Dipped Peanut Butter Sandwich Cookies – You'll need creamy peanut butter, round butter-flavored crackers, chocolate chips and shortening for this simple-to-make 5-star recipe from Taste of Home.

    Madeleines – This blue-ribbon recipe, from Bon Appetit, is a classic.

    Triple Chocolate Cranberry Oatmeal Cookies – 'Nuff said!

    Cranberry Decadent Cookies – Bite into these rich and decadent cookies filled to the brim with chocolate and cranberries.

    Rugelach – This blue-ribbon winner, calls for all-purpose flour, cream cheese, unsalted butter, sugar, cinnamon, apricot preserves or raspberry jam, golden raisins, walnuts and milk.

    Pecan Pie Cookies Recipe – This recipe calls for dark corn syrup, sugar, butter, eggs, powdered sugar, flour and pecans or walnuts, peanuts or macadamia nuts.

    Bess London's Pecan Tassies – Trisha Yearwood shares another one of her 5-star recipes.

    Red Velvet Sandwich Cookies – If you are a red velvet cake fan, check out this recipe from Ms. Paula Deen.

    Edible Photo Decal Cookies – If you're looking for a one-of-a-kind gift, check out these amazing Photo Decal Cookies. They are too beautiful to eat!

There are some delicious looking cookies on that list Blue.



Maybe I will save that for next year.

[Frost]

Best part is they are all together :) this thread will be handy with the ones on it, someone could print out a cookbook from it .