The Twelve Tastes of CHRISTmas
Source of Recipe
saint-nick.com
List of Ingredients
Day 1: Rolled Christmas Sugar Cookies
Day 2: Date-Nut Pudding
Day 3: Mocha Truffles
Day 4: Swedish Cinnamon Cookies
Day 5: Double Chocolate Mud Bars
Day 6: Wassail
Day 7: Chocolate Peanut Butter Cup Cookies
Day 8: Cranberry Nut Bread
Day 9: Martha Washington Candy
Day 10: Chocolate Chip Pie
Day 11: Turtle Brownies w/Caramel Frosting
Day 12: Chocolate Raspberry Crumb Bars
Recipe
Day 1: Rolled Christmas Sugar Cookies
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons butter or margarine
1/3 cup shortening
3/4 cup sugar
1 egg
1 tablespoon milk
1 teaspoon vanilla
Stir together flour, baking powder, and 1/4 teaspoon salt. Beat butter and shortening for 30 seconds; add sugar and beat till fluffy. Add egg, milk, and vanilla; beat well. Add dry ingredients to beaten mixture, beating till well blended. Cover and chill at least 3 hours. Working with 1/2 of the dough at a time, on a lightly floured surface roll to 1/8-inch thickness. Cut into desired shapes. Place on an ungreased cookie sheet. Bake in a 375 oven for 8 minutes or till done. Makes 36 - 48 cookies.
Day 2: Date-Nut Pudding
1/2 cup (1 stick) unsalted butter
1 cup sugar
2 eggs, beaten
1 cup milk
1 1/2 tablespoons all-purpose flour
1 1/2 teaspoons baking powder
1 cup coarse-chopped pitted dates
1 cup coarse-chopped shelled walnuts
1 cup heavy cream, chilled
8 PORTIONS
Preheat oven to 325 degrees. Grease will a 9-by-13-by-2-inch glass or ceramic baking dish.
Cream the butter, gradually adding the sugar and beating until light.
Add the eggs, milk, flour, and baking powder; mix well. Fold in dates and walnuts.
Turn into the prepared baking dish and place on the middle rack of the oven. Bake for 50 to 60 minutes, or until set.
Serve slightly warm or at room temperature with spoonfuls of the cream, whipped to soft peaks, on the side.
Day 3: Mocha Truffles
Tip: If the warmth of your hands makes the truffle mixture stick to them, rinse your hands with cold water, shake off the excess and continue rolling.
1/3 cup heavy (whipping cream)
1/2 stick (1/4 cup) butter or margarine (not spread), cut up
1 Tbsp instant espresso crystals
2 cups (12 oz) semisweet chocolate chips
1/3 cup white-chocolate vanilla chips
Decoration: white-chocolate (vanilla) chips and chocolate coffee beans and/or unsweetened cocoa powder and confectioners' sugar
1. Have ready a glass pie plate of 8 or 9-inch baking dish, cookie and paper candy cups.
2. Heat cream and butter in a small saucepan over medium heat, or in a medium bowl in microwave on high, until cream simmers and butter melts. Whisk in espresso crystals until completely dissolved.
3. Add semisweet and white-chocolate chips. Stir over low heat or microwave on medium stirring often, until melted and smooth.
4. Pour into pie plate or dish and chill 2 hours or until the consistency of soft fudge. (If mixture get too firm, let stand at room temperature until the right consistency.)
5. Line cookie sheet with waxed paper. Roll heaping teaspoonfuls truffle mixture into 3/4-inch balls (they don't have to be perfectly round). Place on lined sheet and chill 1 hour or until firm.
6. To decorate with white chocolate and chocolate coffee beans: Melt white-chocolate chips according to package directions. Scrape into corner of a gallon-size ziptop bag. Snip tip off corner and squeeze chocolate through opening over truffles. Top each with a coffee bean while chocolate is wet. Refrigerate until set. If coating with cocoa or confectioners' sugar; Place coating(s) on waxed paper. Roll truffles in coating to cover. Place a fresh sheet of waxed paper on cookie sheet, add truffles and refrigerate until firm.
7. Place each truffle in a paper candy cup. Refrigerate in a single layer in airtight containers.
8. Makes 36
Day 4: Swedish Cinnamon Cookies
2/3 cup butter
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 1/3 cup sifted all-purpose flour (sift, then measure)
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 cup walnuts - finely chopped
2 tablespoons ground cinnamon; to roll dough in
CREAM butter and gradually add 1 cup sugar; beat in egg and vanilla.
SIFT flour with baking powder and cinnamon; add to egg mixture; blend throughly.
CHILL for 30 minutes
ROLL into balls and roll in cinnamon-sugar mixture
PLACE on greased and floured cookie sheet 3 inches apart
BAKE for 12 minutes @ 350 degrees
Makes 3 dozen cookies
Day 5: Double Chocolate Mud Bars
1/2 cup ( 1 stick) butter, softened
1 cup granulated sugar
2 large eggs, separated
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped walnuts
1/2 cup semisweet chocolate chips
1 cup miniature marshmallows
1 cup firmly packed brown sugar
1. Preheat oven to 350 F. Grease a 13x9-inch baking pan.
2. Beat together butter and sugar at medium speed until light and fluffy. Beat in egg yolks, one at a time, until blended.
3. Mix together flour, baking powder, and salt. Fold flour mixture into butter mixture.
4. Press mixture into prepared pan. Pack down firmly. Sprinkle nuts, chocolate chips, and marshmallows over the top of mixture in pan.
5. Beat egg whites at high speed until stiff peaks form. Fold in brown sugar. Spread over mixture in pan.
6. Bake for 35 minutes or until a crust is formed. Transfer pan to a wire rack to cool completely. Cut cooled bars into squares.
7. Makes 36 bars
Day 6: Wassail
The best time to "come a-wassailing" is, of course, Christmas week.
CORE and bake 1 dozen apples
COMBINE in a saucepan and boil for 5 minutes:
1 cup water
4 cups sugar
1 tablespoon grated nutmeg
2 teaspoons ground ginger
1/2 teaspoon ground mace
6 whole cloves
6 allspice berries
1 stick cinnamon
BEAT until stiff but not dry:
1 dozen egg whites
BEAT separately until light in color:
1 dozen egg yolks
FOLD whites into yolks, using large bowl. Strain sugar and spice mixture into eggs, combining quickly.
BRING almost to boiling point separately:
4 bottles sherry or Madeira
2 cups brandy
INCORPORATE the hot wine with the spice and egg mixture, beginning slowly and stirring briskly with each addition. Toward the end of this process, add the brandy. Now, just before serving and while the mixture is still foaming, add the baked apples.
Wassail can also be made with a combination of beer and wine, preferably sherry, in which case the proportion should be roughly 4 of beer to 1 of sherry.
Day 7: Chocolate Peanut Butter Cup Cookies
Cookies:
1 cup semi-sweet chocolate chips
2 squares (1 ounce each) unsweetened baking chocolate
1 cup sugar
1/2 cup BUTTER FLAVOR CRISCO
2 eggs
1 teaspoon salt
1 teaspoon vanilla
1 1/2 cups plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 cup finely chopped peanuts
36 miniature peanut butter cups, unwrapped
DRIZZLE
1 cup peanut butter chips
1. Heat oven to 350 F
2. For Cookies, combine chocolate chips and chocolate squares in microwave-safe measuring cup or bowl. Microwave at 50% (MEDIUM) 2 minutes, stir. Repeat until smooth (or melt on rangetop in small saucepan on very low heat). Cool slightly.
3. Combine sugar and Butter Flavor Crisco in large bowl. Beat at medium speed of electric mixer until blended and crumbly. Beat in eggs, one at time, then salt and vanilla. Reduce speed to low. Add chocolate slowly. Mix until well blended. Stir in flour and baking soda with spoon until well blended. Shape dough into 1 1/2-inch balls. Roll in nuts. Place 2 inches apart, on ungreased cookie sheet.
4. Bake at 350 F for 8 to 10 minutes or until set. Immediately press peanut butter cup into center of each cookie. Press sides of cookie up against cup. cool 2 minutes on cookie sheet before removing to cooling rack. Cool completely.
5. For Drizzle, place peanut butter chips in heavy resealable sandwich bag. Seal. Microwave at 50% (MEDIUM) 1 minute. Knead bag. Repeat until smooth (or melt by placing bag in hot water). Cut tiny tip off bottom corner of bag. Squeeze out and drizzle over cookies.
6. Makes about 3 dozen cookies.
Day 8: Cranberry Nut Bread
3 cups all-purpose flour
1 cup sugar
1 tbsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
2 tsp. finely shredded orange peel
1 beaten egg
1 2/3 cup milk
1/4 cup cooking oil
1 cup coarsely chopped cranberries
3/4 cup chopped nuts
In a mixing bowl stir together flour, sugar, baking powder, salt, baking soda, and orange peel. In another mixing bowl combine beaten egg, milk, and cooking oil. Add to flour mixture, stirring just till combined. Stir cranberries and nuts into batter.
Pour nut-bread batter into a greased a 9x5x3 inch loaf pan or two 7 1/2 x 3 1/2 x 2 inch loaf pans. Bake in a 350 oven for 1 to 1 1/4 hours for single pan or for 40 - 45 minutes for the smaller pans or till toothpick inserted near the loaf center comes out clean
Cool in the pan for 10 minutes. Remove; cool thoroughly on wire racks. Wrap and store overnight before slicing. Makes 1 large loaf, or 2 small loaves. (18 servings)
Day 9: Martha Washington Candy
2 lbs. Powered Sugar
4 cups Pecans
1 lb. Chocolate (1 Semi-Sweet 1 Unsweetened)
1 can Eagle brand milk
1 tbsp. Vanilla
1/4 lb. Parafin
1/2 lb. butter
Cream butter. Add powered sugar and milk. Add vanilla and pecans.
Drop on waxed paper. Refrigerate 3 hours.
Dip in chocolate with a toothpick.
Day 10: Chocolate Chip Pie
30 large marshmallows
2 squares semi-sweet chocolate (shaved)
2 tbsp. butter or margarine
1 tbsp. vanilla
1/4 cup milk
1/2 pint whipping cream
1 - 8" - 9" graham cracker pie shell
Melt marshmallows in microwave or double boiler. Add vanilla & butter. Set aside or refrigerate and cool to room temperature.
Beat whipping cream to stiff peak stage with mixer on high speed.
Gently fold cooled marshmallows and shaved chocolate together.
Pour mixture into 8" or 9" graham cracker pie shell. Refrigerate 1 hour.
Variation: Add 1 tsp. mint extract when melting marshamallows for Chocolate Chip Mint Pie.
Day 11: Turtle Brownies w/Caramel Frosting
4 squares BAKER'S Unsweetened Baking Chocolate
3/4 cup (1 1/2 sticks) Butter or margarine
2 cups sugar
4 eggs
1 cup flour
1 pkg. ( 14 oz.) caramels, unwrapped
1/3 cup heavy cream
2 cups pecans or walnut halves, divided
1 pkg. (12 oz.) BAKER'S Real Semi-sweet Chocolate Chips (optional)
Heat oven to 350?F. grease foil-lined 13x9-inch baking pan.
Microwave chocolate squares and butter in microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted.
Stir sugar into chocolate until well blended. Mix in eggs. Stir in flour. Spread 1/2 of batter in prepared pan.
Bake 25 minutes, or until batter is firm to the touch.
Meanwhile, microwave caramels and cream in microwavable bowl on HIGH 3 minutes or until caramels begin to melt. Whisk until smooth. Stir in 1 cup of nuts. Gently spread caramel mixture over brownie batter in pan.
Sprinkle with chocolate chips, if desired. Pour remaining unbaked brownie batter evenly over caramel mixture, sprinkle with remaining nuts. (Some caramel mixture may peek through.)
Bake additional 30 minutes. Cool in pan. Run knife around the edge of pan to loosen brownies from sides. Lift from pan using foil as handles.
Cut into 24 fudgy brownies or add frosting below
Caramel Frosting
1/2 cup margarine or butter
1 cup packed brown sugar
1/4 cup milk
2 cups powered sugar
Heat margarine in 2-quart saucepan until melted. Stir in brown sugar. Heat to boiling, stirring constantly. Boil and stir over low heat 2 minutes; stir in milk. Heat to boiling; remove from heat. Cool to lukewarm. Gradually stir in powdered sugar. Place pan of frosting in bowl of cold water; beat until smooth and spreading consistency. If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time. Frosts a 13x9-inch cake or fills and frosts two 8- or 9- inch cake layers.
15 servings; 185 calories per serving.
Day 12: Chocolate Raspberry Crumb Bars
1 cup (2 sticks) LAND O LAKES Butter, softened
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/4 teaspoon salt
2 cups (12-oz pkg) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels, divided
1 1/4 cups (14-oz can) NESTLE CARNATION Sweetened Condensed Milk
1/2 cup chopped nuts (optional)
1/3 cup seedless raspberry jam
PREHEAT oven to 350 degrees F. Beat butter in large mixer bowl until creamy. Beat in flour, sugar, and salt until well mixed. With floured fingers, press 1 3/4 cups crumb mixture onto bottom of greased 13 x 9-inch baking pan; reserve remaining mixture. Bake for 10 to 12 minutes or until edges are golden brown.
COMBINE 1 cup morsels and sweetened condensed milk in small, heavy-duty saucepan. Melt over low heat, stirring until smooth. Spread over hot crust.
STIR nuts into reserved crumb mixture; sprinkle over chocolate filling. Drop teaspoonfuls of raspberry jam over crumb mixture. Sprinkle with remaining morsels. Continue baking for 25 to 30 minutes or until center is set. Cool completely on wire rack. (Makes 3 dozen bars)
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