Twelve Tastes of CHRISTmas Two
Source of Recipe
saint-nick.com
List of Ingredients
Day 1: Plum Cake
Day 2: Chocolate Turtle Cheesecake
Day 3: Pumpkin Pie
Day 4: Peanut Butter Balls
Day 5: Chocolate-Chip Cake
Day 6: Stained Glass Cookies
Day 7: Fudge
Day 8: Forgotten Cookies
Day 9: Cheese Ball
Day 10: Cocktail Cheese Biscuits
Day 11: Chocolate Chip and Cherry Cookies
Day 12: Frozen Peppermint Cheesecake
Recipe
Day 1: Plum Cake
2 cup self-rising flour, sifted
2 cup sugar
1 cup cooking oil
1 tsp. cloves
1 tsp. cinnamon
1 tsp. vanilla
2 jars plum baby food
3 eggs
Beat sugar and oil together. Add eggs one at a time. Then add plums and vanilla. Finally, add flour, cloves, and cinnamon. Pour into tube pan or bundt pan and bake at 350 degrees for one hour.
Glaze:
1 cup confectioner's sugar
juice of one lemon
Mix together well, and pour over warm cake
Day 2: Chocolate Turtle Cheesecake
1 (7-oz.) package caramels
¼ cup evaporated milk
¾ cup chopped pecans, divided
1 (9-inch) chocolate crumb piecrust
2 (3-oz.) packages cream cheese, softened
½ cup sour cream
1 ¼ cups milk
1 (3.9 oz.) package chocolate instant pudding mix
½ cup fudge topping
Place caramels and evaporated milk in a heavy saucepan. Heat over medium-low heat, stirring continually until smooth, about 5 minutes. Stir in ½ cup chopped pecans. Pour into piecrust. Combine cream cheese, sour cream, and milk in a blender. Process until smooth. Add pudding mix; process for about 30 seconds longer. Pour pudding mixture over caramel layer, covering evenly. Loosely cover pie and chill until set, about 15 minutes. Drizzle fudge topping over pudding layer in a decorative pattern. Sprinkle top of cake with remaining pecans. Loosely cover pie and chill until serving time. Serves 12.
Day 3: Pumpkin Pie
homemade or frozen crust for one-crust pie
3 large eggs, beaten
½ cup light or dark brown sugar, firmly packed
½ cup cane syrup
1 cup heavy cream
1 ½ cup pumpkin puree
1 tbsp. Rum, optional
½ tsp. salt
½ tsp. nutmeg or ginger, depending on preference
½ tsp. cinnamon
½ cup pecan halves or sugared nuts, optional
Line a 10-inch pie pan with crust and pre-bake the crust. Preheat the oven to 350 degrees. In a large mixing bowl, beat eggs, brown sugar, cane syrup, cream, pumpkin puree, seasonings, and rum (if desired). Pour the filling into the pre-baked shell. This recipe can also be made without a crust or with a gingersnap-crumb crust, in which case it should not be pre-baked.
Cut pastry leaves for top of pie. Dab them with milk and sprinkle them with sugar. Layer uncooked leaves around the edges of the pie. Place some leaves on a cookie sheet and bake separately until golden brown.
Bake pie for 40 minutes or until the filling has set around the edges. Remove the pie from the oven and decorate the top with additional leaves. Cool thoroughly before serving.
Makes 8 servings.
Day 4: Peanut Butter Balls
½ cup and 2 tbsp. butter
2 cup chunky peanut butter
1 tsp. vanilla
3 cup powdered sugar
3 cup Rice Krispies
18 oz. Chocolate chips
¼ bar paraffin
Melt butter and peanut butter together. Mix in sugar and vanilla. Stir in Rice Krispies, using your hands, and form the mixture into balls. Melt the chocolate and paraffin in a double boiler. Dip the balls in the chocolate-paraffin mixture. Place them on a cookie sheet, which has been covered with waxed paper. Pop into freezer for 5 minutes to set. Note: If mixture is too dry, add a little water, 1 teaspoon at a time. If mixture is too wet, put in refrigerator before forming into balls.
Day 5: Chocolate-Chip Cake
2 ½ cups all-purpose flour
1 tbsp. baking powder
1 tsp. salt
¾ cup (1 ½ sticks) unsalted butter, at room temperature
1 cup firmly packed light-brown sugar
1 tbsp. vanilla
2 eggs
2 egg whites
2/3 cup milk
1 ½ cups semi-sweet chocolate chips
Glaze:
2 tsp. unsalted butter
2 tsp. dark corn syrup
2 tsp. water
¾ cup semisweet chocolate chips
3 tbsp. milk
½ tsp. vanilla
Garnish (optional):
Chocolate curls
Chocolate leaves
Sugared cranberries
Preheat oven to 350 degrees. Grease and flour 10-inch (12-cup) flute tube pan. Combine flour, baking powder, and salt in a medium bowl. Beat butter, sugar, and vanilla in another bowl until smooth and creamy. Add eggs and whites, 1 at a time, beating well after each addition. On low speed, beat in flour mixture alternately with milk. Stir in chips. Spoon mixture into tube pan. Bake in preheated 350 degree oven for 45 minutes or until wooden pick inserted in center comes out clean. Transfer pan to wire rack to cool 15 minutes. Remove cake from pan and cool on rack.
Meanwhile, prepare glaze. Combine butter, corn syrup, and water in small saucepan. Bring to boil. Remove from heat. Add chips, stirring constantly, until melted and smooth. Stir in milk and vanilla until well blended. Pour the glaze over the top of cooled cake. Let stand at room temperature until the glaze is set. Garnish with chocolate curls, chocolate leaves, and sugared cranberries, if you wish.
Serves 12.
Day 6: Stained Glass Cookies
Pre-made sugar cookie dough
2 (8-oz) bags sour-ball candies or Life Savers of assorted colors
Preheat oven to 350 degrees. Remove dough from the refrigerator. Line 2 baking sheets with aluminum foil.
Roll out the dough on a lightly floured surface. Use cookie cutters to cut dough into various shapes. Cut out a shape from the center of each cookie. Be careful not to cut too close to the edges, or the cookies will break. Place the cookies on the lined baking sheet. Gather up scraps, re-roll, and cut, always working with chilled dough.
Note: If you are making the cookies for decoration, use a drinking straw to cut a hole in the top of each cookie. You can later string them with ribbon for hanging.
Separate the candy by color and place each color group in a double-thickness of plastic bags. Place 1 bag at a time in a dish towel. Crush the candies with a hammer or mallet into approximately ¼-inch pieces. Fill the cut-out shapes with the crushed candies. Bake for 10 to 12 minutes until candy has melted and is bubbly. Cool for 15 minutes until candies harden before peeling cookies from foil. Thread a ribbon through the hole to hang. Store between layers of wax paper in an airtight cookie tin. The cookies will keep for 1 week.
Yeild: about 3 dozen 3-inch cookies.
Day 7: Fudge
4 ½ cup sugar
1 tall can evaporated milk
1/8 lb. butter
16 marshmallows
1 lb. sweet milk chocolate
24 oz. semi sweet chocolate chips
1 cup nuts
1 Tbs. vanilla
Quarter marshmallows. Chop chocolate into chunks. Combine sugar, milk, and butter in heavy pan. Bring to rolling boil. Boil for 5 minutes. Stir constantly. Remove from stove. Add remaining ingredients. Pour into buttered 9 x 13 inch pan. Allow fudge to cool for about 2 hours before cutting.
Day 8: Forgotten Cookies
3 egg whites
1 cup sugar
pinch of salt
8 oz chocolate, peanut butter, and/or butter scotch chips
1 cup pecans, chopped (optional)
Directions:
Preheat oven to 375 degrees. Line a baking sheet with foil. Beat the egg whites until light and fluffy. Fold in sugar and salt while mixing. Add chips and pecans. Drop spoonfuls of the mixture onto baking sheet. Place in oven. Turn off oven, and leave cookies inside overnight.
Day 9: Cheese Ball
1 lb grated sharp cheddar cheese
2 bunches green onions
1 ½ cup pecans, crushed
enough mayonnaise to make the cheese stick together
strawberry preserves
Grate cheese in food processor. Pour cheese into a bowl. Mix in enough mayonnaise to make the cheese stick together. Form cheese into a flat ball. Coat the ball with strawberry preserves. Refrigerate until served.
Day 10: Cocktail Cheese Biscuits
1 stick butter
I cup sharp yellow New York Cheese
1 tsp salt
½ tsp. red cayenne pepper
1 cup flour
pecan halves
Preheat oven to 350 degrees. Cream butter in a medium-sized bowl. Add cheese, followed by salt, pepper and flour. Roll dough into small balls. Press a half-pecan on each ball to flatten. Place on cookie sheet and bake 15 minutes in a 350 degree oven. Makes 40-45 biscuits.
Day 11: Chocolate Chip and Cherry Cookies
1 stick (1/2 cup) plus 1 tbs. margarine
2/3 cup soft brown sugar
½ tsp. vanilla extract
1 cup whole-wheat flour
1 tsp. baking powder
pinch of salt
1 1/3 cup rolled oats
2 to 3 tbs. milk
1 cup Maraschino cherries
1 cup semisweet chocolate chips
Preheat oven to 375 degrees. Grease two large baking sheets with one tablespoon of margarine. Set aside.
In a large mixing bowl, cream the remaining margarine until it is soft and fluffy. Gradually add brown sugar and blend it into the margarine. Stir in vanilla extract.
Coarsely chop half of the cherries. Stir them into the sugar mixture. Slice the remaining cherries in half, and set aside.
In a small bowl, sift together flour, baking powder, and salt. Gradually add this to sugar mixture. Add rolled oats and milk, and blend to make a firm dough. Add chocolate chips and stir until they are evenly distributed.
Roll the dough into balls. Place on cookie sheets. Imprint each with thumb and place a cherry half on top. Bake in oven for about 15 minutes or until golden brown.
Day 12: Frozen Peppermint Cheesecake
1 ¼ cup chocolate wafer cookie crumbs (about 24 wafers)
¼ cup sugar
¼ cup margarine or butter, melted
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can Eagle Brand sweetened condensed milk (not evaporated milk)
1 cup crushed hard peppermint candy
Red food coloring, optional
2 cups (1 pint) whipping cream, whipped (or nondairy whipped topping)
Combine crumbs, sugar, and margarine. Press on bottoms and halfway up sides of two 9-inch springform pan. In a large mixing bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk. Stir in crushed candy and food coloring if desired. Fold in whipped cream. Pour into prepared pan, and cover. Freeze 6 hours or until firm. Garnish as desired. Return leftovers to freezer.
Alternate crust: Purchase two prepared chocolate pie crusts. Follow rest of recipe.
Yield: Two 9" pies.
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