Christmas Recipes

• 3-1/2 cups sugar
• 1 cup light corn syrup
• 1 cup water
• 1/4 to 1/2 teaspoon cinnamon or peppermint oil
• 1 teaspoon red or green food coloring

Christmas Hard Candy

Desserts

Author: Taste Of Home

When You Make A Batch Of This Beautiful Jewel-toned Candy, Your Whole House Fills With The Wonderful Scent Of Mint Or Cinnamon. My Mom Always Makes This Candy, And People Request It Every Year. She Puts It In Clear Jars With A Holiday Calico Fabric On The Lid. Now I've Started Making It, Too.-jane Holman, Moultrie, Georgi

Time: 1h5m

Yield: about 2 pounds.

Number Of Ingredients: 5

• In a large heavy saucepan, combine sugar, corn syrup and water. Cook on medium-high heat until candy thermometer reads 300° (hard-crack stage), stirring occasionally. Remove from the heat; stir in oil and food coloring, keeping face away from mixture as the scent of the oil is very strong. , Immediately pour onto an oiled baking sheet. Cool; break into pieces. Store in airtight containers.

Calories 114 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 13mg sodium, Carbohydrate 30g carbohydrate (26g sugars, Fiber 0 fiber), Protein 0 protein.

• ½ cup butter
• 30 large marshmallows
• 1 ½ teaspoons green food coloring
• 1 teaspoon vanilla extract
• 4 cups cornflakes cereal
• 2 tablespoons cinnamon red hot candies

Christmas Wreaths

Desserts , Dessert , Cookies , Kidney Friendly , Peanut Free , Tree Nut Free , Soy Free , Kid-Friendly , Candy , Winter , Small Plates , Christmas , Christmas Eve , Edible Gift , No-Bake Cookie Recipes , Marshmallow

Author: Canadakate

These Christmas Wreaths Are Made Using Corn Flakes And Cinnamon Candies. They're Fun To Make And Eat. If The Mixture Is Cooling Too Quickly, Set The Pan In A Skillet With One Inch Of Very Hot Water To Keep The Dough Manageable.

Time: 30m

Yield: 18

Number Of Ingredients: 6

• Melt butter in a large saucepan over low heat. Add marshmallows, and cook until melted, stirring constantly. Remove from heat, and stir in the food coloring, vanilla, and cornflakes.
• Quickly drop heaping tablespoonfuls of the mixture onto waxed paper, and form into a wreath shape with lightly greased fingers. Immediately decorate with red hot candies. Allow to cool to room temperature before removing from waxed paper, and storing in an airtight container.

Calories 112.4 calories, Carbohydrate 16.7 g, Cholesterol 13.6 mg, Fat 5.2 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 3.3 g, Sodium 91.5 mg, Sugar 8.5 g

• 20 large marshmallows
• 2 tablespoons butter
• Green food coloring
• 3 cups cornflakes
• Red M&M's minis (about 2 tablespoons)

No-bake Christmas Wreath Treats

Desserts

Author: Taste Of Home

Cornflakes Take The Place Of Traditional Rice Cereal In These Sweet No-bake Christmas Cookies From Our Test Kitchen. Dressed Up With Green Food Coloring And Red Candies, They're A Fun Addition To Cookie Platters And Dessert Buffets. -taste Of Home Test Kitchen

Time: 25m

Yield: 8 servings.

Number Of Ingredients: 5

• Place marshmallows and butter in a microwave-safe bowl; microwave, uncovered, on high until butter is melted and marshmallows are puffed, about 45 seconds. Tint with green food coloring. Stir in cornflakes. , On a waxed paper-lined baking sheet, divide mixture into 8 portions. With buttered hands, working quickly, shape each portion into a 3-in. wreath. Decorate immediately with M&M's, pressing to adhere. Let stand until set.

Calories 134 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 116mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.

• ½ cup butter
• 4 cups miniature marshmallows
• 1 teaspoon green food coloring
• ½ teaspoon almond extract
• ½ teaspoon vanilla extract
• 4 cups cornflakes cereal
• 1 (2.25 ounce) package cinnamon red hot candies

Christmas Cornflake Wreath Cookies

Desserts , Cookies , Drop Cookie Recipes

Author: Sharon P.

These Cookies Look Like Little Christmas Wreaths And Are Great Fun For The Kids To Help With. Very Easy. People Always Look At These Suspiciously, But Once They Try Them, They Can't Get Enough. Recipe May Be Halved.

Yield: 18

Number Of Ingredients: 7

• Microwave marshmallows and butter on High for 2 minutes. Stir, then microwave on High for 2 minutes more. Stir. (This can be done in a double boiler if one doesn't have a microwave.)
• Add and mix quickly the coloring, extracts, then cornflakes. Drop by spoonfuls in clumps on greased wax paper and decorate with 3 red hots each.
• Once cool, transfer to lightly greased serving/storage tray with lightly greased fingers.

Calories 117.5 calories, Carbohydrate 17.9 g, Cholesterol 13.6 mg, Fat 5.2 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 3.3 g, Sodium 91.5 mg, Sugar 9.3 g

• 1 cup butter, softened
• 3/4 cup packed brown sugar
• 1 large egg, room temperature
• 1/2 teaspoon vanilla extract
• 1-2/3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1-1/2 cups dates, finely chopped
• 4 ounces red candied cherries, halved
• 4 ounces candied pineapple, diced
• 1/2 cup whole hazelnuts, toasted
• 1/2 cup coarsely chopped pecans
• 1/2 cup coarsely chopped walnuts

Fruitcake Christmas Cookies

Desserts

Author: Taste Of Home

As Holiday Gifts, These Rich Fruit-and Nut-filled Cookies Are Pretty And Practical. These Are Great Make Ahead Christmas Cookies -the Taste Actually Gets Better Over Time! -julia Funkhouser, Carson, Iowa

Time: 40m

Yield: about 3-1/2 dozen.

Number Of Ingredients: 13

• Preheat oven to 325°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk together flour, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients., Drop dough by teaspoonfuls onto greased baking sheets. Bake until golden brown, about 15 minutes. Store in an airtight container. (Cookies are best after a few days.)

Calories 265 calories, Fat 15g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 168mg sodium, Carbohydrate 33g carbohydrate (23g sugars, Fiber 2g fiber), Protein 3g protein.

• 2 (8 ounce) containers candied cherries
• 1 (8 ounce) container candied mixed citrus peel
• 2 cups raisins
• 1 cup dried currants
• 1 cup dates, pitted and chopped
• 2 (2.25 ounce) packages blanched slivered almonds
• ½ cup brandy
• ½ cup all-purpose flour
• 2 cups all-purpose flour
• ½ teaspoon baking soda
• 1 teaspoon ground cloves
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 1 cup butter
• 2 cups packed brown sugar
• 6 eggs
• ¾ cup molasses
• ¾ cup apple juice

Christmas Cake

Desserts , Specialty Dessert Recipes , Brandy , Liqueur Dessert Recipes

Author: Carol

This Cake Is A Rich, Dark, Moist Fruit Cake, Very Flavorful At Christmas. Try Icing With Almond Paste For A More Festive Touch. This Recipe Is Started In October Or November So As To Let It Mellow Before The Holidays. I Remember Very Well My Mother Storing Her Fruit Cake In An Old Butter Churn That Belonged To My Grandmother And Great Grandmother. I Wish That I Had That Old Crock.

Time: 6h

Yield: 16

Number Of Ingredients: 19

• In a medium bowl, combine cherries, citrus peel, raisins, currants, dates, and almonds. Stir in brandy; let stand 2 hours, or overnight. Dredge soaked fruit with 1/2 cup flour.
• Preheat oven to 275 degrees F (135 degrees C). Grease an 8x8x3 inch fruit cake pan, line with parchment paper, and grease again. In a small bowl, mix together 2 cups flour, baking soda, cloves, allspice, cinnamon, and salt; set aside.
• In a large bowl, cream butter until light. Gradually blend in brown sugar and eggs. Mix together molasses and apple juice. Beat into butter mixture alternately with flour mixture, making 4 dry and 3 liquid additions. Fold in floured fruit. Turn batter into prepared pan.
• Bake in preheated oven for 3 to 3 1/2 hours, or until a toothpick inserted into the center of cake comes out clean. Remove from pan, and lift off paper. Cool cake completely, then wrap loosely in waxed paper. Store in an airtight container.

Calories 644.7 calories, Carbohydrate 113.4 g, Cholesterol 100.3 mg, Fat 17.8 g, Fiber 3.9 g, Protein 7.4 g, SaturatedFat 8.2 g, Sodium 255.9 mg, Sugar 73.6 g

• ⅛ cup chopped dried cherries
• ⅛ cup chopped dried mango
• ¼ cup dried cranberries
• ¼ cup dried currants
• 2 tablespoons chopped candied citron
• ¼ cup dark rum
• ½ cup butter
• ¼ cup packed brown sugar
• 1 egg
• ½ cup all-purpose flour
• ⅛ teaspoon baking soda
• ¼ teaspoon salt
• ¼ teaspoon ground cinnamon
• ¼ cup unsulfured molasses
• 2 tablespoons milk
• ¼ cup chopped pecans
• ¼ cup dark rum, divided

Christmas Fruitcake

Desserts , Specialty Dessert Recipes , Liqueur Dessert Recipes , Rum

Author: Karen Uffelman

It's A Shame That Fruitcake As A Species Gets Such A Bad Rap. With Its Two Key Ingredients--rum And Butter--it Ought To Be A Hit. This Recipe Includes Dried Fruit, Instead Of The Glowing, Candied Stuff We've All Learned To Associate With Fruitcake, And Is Less Dense And More Cake-like Than Many Fruitcake Recipes. It Has Become A Favorite Of My Friends And Family Around The Holidays (even The Skeptical Ones), And Is Delicious By Itself, Or Covered With A Layer Of Almond Paste.

Time: P20DT6h57m

Yield: 8

Number Of Ingredients: 17

• Soak cherries, mango, cranberries, currants, and citron in 1/4 cup rum for at least 24 hours. Cover tightly, and store at room temperature.
• Preheat oven to 325 degrees F (165 degrees C). Butter a 6x3-inch round pan or loaf pan and line it with parchment paper.
• In a large bowl, cream together butter and brown sugar until fluffy. Beat in egg. Whisk together flour, baking soda, salt, and cinnamon; mix into butter and sugar in three batches, alternating with molasses and milk. Stir in soaked fruit and chopped nuts. Scrape batter into prepared pan.
• Bake in preheated oven for 40 to 45 minutes. Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum.
• Cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake. Moisten cheesecloth with 1 tablespoon rum. Arrange cheesecloth on top of parchment paper, and unmold cake onto it. Sprinkle top and sides of cake with remaining rum. Wrap the cheesecloth closely to the surface of the cake, then wrap with paper. Place in an airtight tin, and age for at least 10 weeks. If storing longer, douse with additional rum for every 10 weeks of storage.

Calories 302.3 calories, Carbohydrate 33.3 g, Cholesterol 54.1 mg, Fat 14.8 g, Fiber 1.3 g, Protein 2.5 g, SaturatedFat 7.8 g, Sodium 202.7 mg, Sugar 20.5 g

• 3 cups coarsely chopped Brazil nuts or other nuts (walnuts, pecans or hazelnuts)
• 1 pound pitted dates, coarsely chopped
• 1 cup halved maraschino cherries
• 3/4 cup all-purpose flour
• 3/4 cup sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3 large eggs
• 1 teaspoon vanilla extract

Christmas Special Fruitcake

Desserts

Author: Taste Of Home

I've Made This Quick And Easy Christmas Fruit Cake Many Times During The Past Several Years, Giving It To Family And Friends For Gifts. I Also Gave One To My Doctor, And He Claims It's The Best He's Ever Tasted.

Time: 2h

Yield: 24 servings.

Number Of Ingredients: 9

• Preheat oven to 300°. In a large bowl, combine the nuts, dates and cherries. Combine the flour, sugar, baking powder and salt; add to nut mixture, stirring until nuts and fruit are well coated. , In a small bowl, beat eggs until foamy; stir in vanilla. Fold into nut mixture and mix well. Pour into a greased parchment-lined 9x5-in. loaf pan. , Bake at 300° for 1-3/4 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Calories 230 calories, Fat 12g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 71mg sodium, Carbohydrate 29g carbohydrate (21g sugars, Fiber 3g fiber), Protein 4g protein.

• 1 ½ cups white sugar
• 1 cup butter
• 3 eggs
• 3 cups all-purpose flour
• 1 tablespoon unsweetened cocoa powder
• ½ teaspoon ground ginger
• ½ teaspoon ground allspice
• ¾ teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground mace
• 1 teaspoon ground nutmeg
• 1 tablespoon strong brewed coffee
• ½ cup currants
• 1 cup raisins
• 1 pound pecan halves
• ¼ cup candied cherries
• ¼ pound candied pineapple, coarsely chopped
• ¼ pound chopped candied citron
• ¼ pound pitted dates
• ¼ pound chopped candied orange peel

Christmas Rocks

Desserts , Cookies , Fruit Cookie Recipes , Date

Author: Lilli Cheatham

Cookies With Currants, Pecans, Raisins, Candied Pineapple, Citron, Dates And Spices.

Yield: 96

Number Of Ingredients: 20

• Cream butter and sugar until light and fluffy. Beat eggs until foamy, add to mixture. Sift flour with spices, cocoa and soda. Save out 1/2 cup of flour mixture. Add the rest of flour mixture to butter mixture. Stir in coffee.
• Cut fruits into small slivers and dredge fruit and chopped pecans lightly in flour saved out for this. Add to fruit and the rest of flour to batter, mixing thoroughly.
• Preheat oven to 325 degrees F (170 degrees C). Grease cookie sheets.
• Drop by teaspoon onto cookie sheet. Do not place too close together. Bake for 12 to 15 minutes. Do not over-brown. Store cookies in jars.

Calories 100.5 calories, Carbohydrate 12.5 g, Cholesterol 10.9 mg, Fat 5.6 g, Fiber 0.8 g, Protein 1.2 g, SaturatedFat 1.6 g, Sodium 30.5 mg, Sugar 6.5 g

• 1 ½ cups graham cracker crumbs
• ½ cup chopped pecans
• ¼ cup white sugar
• 6 tablespoons butter, melted
• 2 cups fresh cranberries, ground
• 1 cup white sugar
• 2 pasteurized egg whites
• 1 tablespoon frozen orange juice concentrate, thawed
• 1 teaspoon vanilla extract
• ⅛ teaspoon salt
• 1 cup whipping cream
• ½ cup white sugar
• 1 tablespoon cornstarch
• ¾ cup fresh cranberries
• ⅔ cup water
• 1 orange, sliced, or as needed

Best Christmas Cranberry Torte

Desserts , Fruit Dessert Recipes , Cranberry Dessert Recipes

Author: Sue74

This Recipe Is My All-time Favorite Dessert! We Serve It Every Year At Christmas And I Always Devour Many Helpings! Its Frozen Cranberry Filling Is Almost Like An Ice Cream Cake, And The Graham Cracker Crust Is Simply Luscious.

Time: 9h10m

Yield: 8

Number Of Ingredients: 16

• Combine graham cracker crumbs, pecans, sugar, and butter in a mixing bowl for crust. Press into the bottom and up the sides of an 8-inch springform pan. Chill.
• Meanwhile, combine cranberries and sugar for filling in a large mixing bowl. Let stand for 5 minutes. Add egg whites, orange juice, vanilla extract, and salt. Beat using an electric mixer on low speed until frothy. Beat on high until stiff peaks form (when the tips stand straight), 6 to 8 minutes.
• Whip cream in a small mixing bowl until soft peaks (or until the tips curl over); fold into cranberry mixture. Turn into crust and freeze until firm, 8 hours to overnight.
• Stir sugar and cornstarch for glaze together in a saucepan. Stir in cranberries and water. Cook and stir over medium-low heat until bubbly, about 5 minutes. Continue to cook, stirring occasionally, just until cranberry skins pop, about 5 minutes. Let cool to room temperature, about 30 minutes; do not chill.
• Remove torte from the pan. Place on a serving plate. Spoon cranberry glaze in the center; place orange slices around the outside.

Calories 493.7 calories, Carbohydrate 64.5 g, Cholesterol 63.7 mg, Fat 26.2 g, Fiber 2.9 g, Protein 3.6 g, SaturatedFat 13 g, Sodium 219.7 mg, Sugar 51.7 g