Christmas Recipes

FRESH CRANBERRY ORANGE RELISH

1 12 oz pkg fresh cranberries
1 orange

Put washed, drained cranberries in a food processor with 1 orange which has been peeled and quartered with all seeds being removed.

Pulse for a few seconds, just until coarsely chopped. Stop and scrape down sides of bowl, if necessary, to chop evenly.

Add 3/4 to 1 cup of sugar and taste adjusting sweetness as desired.

Stir well and refrigerate for at least 2 hours before serving.

Cranberry Orange Relish may be frozen for up to 2 months.

Makes about 2 1/2 cups.

PUMPKIN COOKIES

2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoons salt
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1 cup butter, softened
1 cup sugar
1 cup canned pumpkin
1 large egg
1 teaspoon vanilla
1 cup chopped pecans or walnuts
1 cup dried cranberries
1 cup pecan halves

Preheat oven to 375°F.

In a medium mixing bowl, combine flour, baking powder, baking soda, cinnamon, salt and allspice.

In the bowl of an electric mixer at medium speed, cream together butter and sugar until light and fluffy, scraping down sides of bowl once or twice.

Add pumpkin, egg and vanilla; beat for 1 minute.

Gradually add flour mixture, beating at low speed until well combined. stir in chopped nuts and cranberries.

Drop by large tablespoons onto ungreased baking sheets lined with parchment paper. flatten lightly using the back of a spoon or spatula. Press half of a pecan or walnut into the top of each cookie.

Bake 10 to 12 minutes or until golden brown. Remove from oven and let stand for 1 minute before removing with a spatula to a wire rack to .

Store in an airtight container. May be frozen up to 3 months.

GLOGG -- SWEDISH CHRISTMAS PUNCH

Glogg, which means "glow", derives its name from the glow which is created during the burning of the sugar over the , and the warm glow which it creates when imbibed.

It is a traditionally served in the Swedish Christmas punch bowl and is appreciated as well by Danes and Finns as it helps to warm the climates during the long dark Winter season.

It is often made exclusively of dry red wine, with the most potent ingredient, Aquavit, being omitted. Glogg spices, pre-mixed in convenient packages accompanied by instructions are sold in many Scandinavian delicatessen stores, but if you're not shopping in Nordic climes this Winter, it's easy to prepare your own using the recipe given here.

1 bottle Claret, Burgundy, or other dry red wine
10 cardamom seeds
5 whole cloves
3 pieces fresh or dried orange peel
4 dried figs
1 1/2" cinnamon stick
1 cup raisins
1/2 lb. sugar cubes
1 cup blanched slivered almonds

In a large decorative kettle, pour Claret, or wine. Add whole cardamom seeds, and orange peel. Poke holes into the figs with the cloves and insert them. Add the cloved figs, cinnamon sticks, and raisins. Stir in the almonds. Cover and simmer over low heat until the mixture just begins to boil, then remove from heat. Carry the kettle away from the stove.

Place sugar cubes into an all metal sieve which has a long handle. Wearing a silicone hot mitt or other long-armed oven mitt, dip the sugar cubes into the hot liquid to moisten them. Light sugar with a match and allow to burn. Continue dipping sieve into liquid until sugar has melted completely into the glogg.

Cover kettle if you need to put out the flame and when you are done. Put mixture through the sieve to strain. Cool.

Keep in closed bottles.

Heat glogg before serving, but do not boil. Serve hot in wine glasses with a few raisins and almonds in each glass.

WARNING: Flaming alcohol can be dangerous! Never attempt this anywhere near a stove, especially one with a gas burner. Consider practice tests outdoors in a safe place where there are no children or pets until you become familiar with this technique, or alternatively, skip the step where the alcohol is lit and simply dissolve the sugar in the .

This can be prepared and served successfully using a Crock-Pot.

RICE KRISPIE TREAT (CHRISTMAS
VARIATION)

Make Rice Krispie Treats using the normal recipe listed on cooks.com.
green food coloring
Red Hots or other small cinnamon candies
thin red licorice string

CHRISTMAS VARIATION: Add green food coloring to the mixture. Using buttered hands or a sheet of waxed paper, shape into wreaths and on waxed paper.

Decorate with Red Hots to add some festive red. Thin red licorice can be twisted into a bow shape and added to the bottom.

CEREAL CHRISTMAS TREES AND WREATHS

2 tbsp. butter
24 lg. or 2 c. miniature marshmallows
1 tsp. vanilla
1 tsp. green food color
3 c. Cheerios cereal
Red hot candies

YOU'LL NEED:

Lg. saucepan
Measuring spoons
Measuring cups
Mixing spoon
Wax paper

In a large saucepan, heat the butter and marshmallows over low heat, stirring until the marshmallows are melted. Remove from heat; stir in the vanilla and food color. Stir in the cereal until well coated. Lightly spread butter over your hands. On wax paper, quickly shape warm mixture into Christmas tree and wreath shapes, using about 1/2 cup of the mixture for each. For ornaments, press red hot candies onto trees and wreaths. Makes 6 ornaments.

CEREAL CHRISTMAS TREES AND WREATHS

Have Ready:

2 tbsp. butter
2/4 lg. or 2 c. mini marshmallows
1 tsp. vanilla
1 tsp. green food color
3 c. Cheerios
Red hot candies

In a large saucepan, heat the butter and marshmallows over low heat, stirring until melted. Remove from heat; stir in the vanilla and food color. Stir in the cereal until well coated. Lightly spread butter over your hands. On wax paper, quickly shape warm mixture into Christmas tree and wreath shapes, using about 1/2 cup of the mixture for each. For ornaments, press red hot candies onto shapes. Makes 6 shapes.

CEREAL CHRISTMAS TREES

24 lg. marshmallows
1/4 c. butter
1 tsp. vanilla extract
1 tsp. green food color
3 c. crisp round oat cereal (like Cheerios)
Additional butter
Red hot candies

Melt marshmallows and butter in a heavy saucepan over low heat, stirring frequently. Remove from heat and stir in vanilla and food color. Add cereal and stir until well coated. Lightly coat hands with butter. On wax paper, QUICKLY shape mixture into Christmas tree shapes, using about 1/2 cup for each. (If mixture becomes too stiff, place pan over low heat to soften.) Press candies into trees for decorations. Allow trees to stand until set. Makes 6.

CEREAL CHRISTMAS TREES

3 tbsp. butter
32 lg. or 3 c. miniature marshmallows
1/2 tsp. vanilla
1/2 tsp. green food color
4 c. Cheerios cereal
Sm. gumdrops

In a large saucepan, heat butter and marshmallows over low heat, stirring constantly, until marshmallows are melted. Remove from heat; stir in vanilla and food color. Fold in cereal until evenly coated.

On waxed paper, quickly shape warm mixture with buttered hands into Christmas tree shapes, using about 2/3 cup mixture for each large tree or 1/4 cup for each small tree. For ornaments, cut gumdrops into slices and press onto trees. Makes 6-8 large trees or 16-20 small trees.

CEREAL CHRISTMAS TREES

3 tbsp. butter
32 lg. or 3 c. miniature marshmallows
1/2 tsp. vanilla
1/2 tsp. green food color
4 c. O-shaped puffed oat cereal
Small gumdrops

In large saucepan, heat butter and marshmallows over low heat, stirring constantly, until marshmallows are melted. Remove from heat; stir in vanilla and food color. Fold in cereal until evenly coated. On waxed paper, quickly shape warm mixture with buttered hands into Christmas tree shapes, using about 2/3 cup mixture for each place-card-size tree or 1/4 cup mixture for each cookie-size tree. For ornaments, cut gumdrops into 3 or 4 slices and press onto trees. Makes 6 to 8 place-card-size trees or 16 to 20 cookie-size trees.

Cereal Christmas Balls: Shape mixture into balls, using about 1/2 cup mixture for each. Cut gumdrops into fourths and press onto balls. Makes 8 balls.

CEREAL CHRISTMAS TREES

3 tbsp. butter
32 lg. marshmallows
1/2 tsp. vanilla
1/2 tsp. green food color
4 c. Cheerios cereal
Sm. asst. colored gumdrops

In large saucepan, heat butter and marshmallows over low heat, stirring constantly until marshmallows are melted. Remove from heat. Stir in vanilla and food color. Fold in cereal until evenly coated. On waxed paper quickly shape warm mixture with buttered hands into Christmas trees, using 2/3 cup mixture for each tree. Decorate with gum drops.

CHEERIOS CHRISTMAS TREES

3 tbsp. butter
32 lg. or 30 miniature marshmallows
1/2 tsp. green food coloring
1/2 tsp. vanilla
1 drop peppermint extract
4 c. Cheerios
Sm. gumdrops

In a big pan melt the butter and the marshmallows. Keep the heat low and stir it all the time. Take it off the heat and stir in the food coloring and the vanilla. Put in the Cheerios and mix it until all of it is covered with marshmallows. Get a piece of wax paper and butter you hands. Take a scoop of the Cheerios mixture and roll it to make the shape of a Christmas tree. Use about 2/3 cup of the mixture for each tree. (Slant your hands slightly and press the mixture in and down at the same time turning to make a rounded tree.)

For ornaments, cut the gumdrops into 3 or 4 slices each and press them onto the trees. This will make about 6-8 trees. For smaller trees, use only 1/4 cup of the Cheerios mixture and cut the gumdrops into quarter pieces. This will make about 16-20 trees.

CHEERIOS CHRISTMAS TREES

3 tbsp. butter
3 c. miniature marshmallows
1/2 tsp. green food color
1/2 tsp. vanilla
4 c. Cheerios
Gumdrops
Red lace licorice

Heat butter in 3-quart saucepan. Add marshmallows. Cook over low heat, stirring constantly until marshmallows are melted and mixture is smooth. Remove from heat; stir in food color and vanilla. Fold in cereal until evenly coated.

Quickly shape warm cereal mixture about 2/3 cup into Christmas tree shapes on waxed paper, using buttered hands. Press gumdrop slices onto trees for ornaments. Press pieces of licorice onto trees for garland.

CHEERIOS CHRISTMAS TREES

3 tbsp. butter
32 lg. or 3 c. mini marshmallows
1/2 tsp. green food color
1/2 tsp. vanilla
4 c. Cheerios cereal
Small gum drops, sliced
Red lace licorice

Heat butter in 3 quart saucepan until melted. Add marshmallows. Cook over low heat, stirring constantly, until marshmallows are melted and mixture is smooth; remove from heat. Stir in food color and vanilla. Fold in cereal until evenly coated. Quickly shape warm cereal mixture by about 2/3 cupfuls into Christmas tree shapes on waxed paper, using buttered hands.

Press gum drop slices into trees for ornaments. Press pieces of licorice onto trees for garland. Makes 6-8 trees.

CHOCOLATE BUNDT CAKE (CHRISTMAS)

1 pkg. chocolate cake mix (any kind)
1 (4 oz.) pkg. instant chocolate pudding
1 c. sour cream
4 eggs
1/2 c. oil
1/2 c. water
1 (12 oz.) pkg. Nestle chocolate chips

Mix all ingredients except chocolate chips in large mixing bowl. Mix for 4 minutes. Add chocolate chips. Mix well. Pour batter in greased Bundt pan and bake at 350 degrees for 50 minutes. Remove from oven and let sit for 5 minutes. Remove from pan. Sprinkle powdered sugar on top if desired. At Christmas time garnish with holly.

CHRISTMAS AROMA

1 qt. pineapple juice
1 qt. apple cider
1 qt. water
1 tsp. allspice
3 cinnamon sticks
16 whole cloves
1-2 tsp. pickling spice

Place all ingredients in large kettle and allow to come to a boil for several minutes. Turn burner to low so liquid just simmers and fills the room with a wonderful Christmas time aroma. Add water and stir as needed.

CHRISTMAS BELLS

1 c. butter/butter
1 c. sugar
2 eggs, just add
2 tsp. vanilla
3 c. flour
1/2 tsp. soda

Cream shortening, sugar, eggs and vanilla well. Add flour, soda and salt; blend well. Color 2/3 of the dough red or green. Mold into 10 x 11 1/2 inch roll. Shape as a bell or Christmas ball. Roll out rest of dough on waxed paper into rectangle large enough to cover colored roll. Wrap around roll. Chill again. When ready to bake slice 1/8 inch thick. Place on cookie sheet 1/2 inch apart. Bake 350 F. 10 minutes. Yields 60 servings.

I fist made these cookies when Bob was about 8 or 9. He took them to school and all the kids loved them.

CHRISTMAS BIRTHDAY CAKE

Tips for today's cook: The original cake is for a big pioneer family. Half size is for today's family:

2 c. flour
1 c. sugar
1 c. raisins
2 tbsp. honey
1/4 tsp. each nutmeg & cloves
Pinch of salt
3/4 c. butter
1 c. figs
1/2 c. almonds
1 tsp. cinnamon
2 eggs
1 tbsp. baking powder

Pioneers used double yolked eggs so double the eggs in the old recipe. Use canned or fresh figs; dried figs must be soaked to replace moisture. Store flour is drier than the early day home grown, homemade flour. Add water to make the batter thin enough to sheet off the spoon.

Bake in a 325 to 350 degree oven. Wood stoves didn't have controls. The cook bakes until the cake springs back to the touch.

Serve unfrosted, or with sifted powdered sugar topping, or confectioners' sugar frosting moistened with orange juice, jewelled with fruit cake mix or candies, a candle in a gum drop holder at each star point and a holly wreath completes our Christmas Birthday Cake.

CHRISTMAS BOIL

2 c. water
1 tbsp. whole cloves
3 cinnamon sticks
1 whole nutmeg, or 1 tsp. ground nutmeg

To fill the house with the aroma of Christmas spices, simmer, all ingredients in a medium sized pan. Add additional water and spices when needed. I use one of the little potpourri crock pots, so only use 1/2 of recipe.

CHRISTMAS BRAID

3 pkgs. yeast
2 1/4 c. scalded milk
3/4 c. sugar
3 eggs
1 c. sugar
4 1/2 tsp. cinnamon
3/4 tsp. nutmeg
6 tbsp. warm water (1/3 c.)
3/4 c. butter
3 tsp. salt
9 c. flour

Sprinkle yeast in water. Let stand a few minutes, then stir until dissolved. Pour hot milk over butter, sugar and salt. Cool to lukewarm. Add yeast, egg and half of flour. Beat well and add remaining flour. Knead, let rise (1 hour). Punch down and let rise again. Divide dough into 9 equal parts.

Roll each into 12 x 7 inch rectangle. Brush with melted butter. Mix sugar, cinnamon and nutmeg and sprinkle on dough. Roll each piece up tightly from the 12 inch side, put on greased sheet and braid 3 pieces together, pinching ends together.

Brush with melted butter. Rise 30 minutes and bake at 350 degrees for 30 minutes. Decorate with frosting, green and red cherries and crushed nuts. Makes 3 braids and freezes very well. Makes for a nice Christmas food gift.

CHRISTMAS BREAD ORNAMENTS

4 c. flour
1 c. salt
1 1/2 c. water

Combine flour with salt; add water. Stir the mixture with a spoon until it starts to form a smooth dough. Knead dough about 5 minutes.

To make ornaments, pinch off bits of dough and form shapes. Such as bears, Christmas trees, gingerbread people and snowmen or roll out the dough and use cookie cutters.

To make hair, push a piece of dough through a garlic press. Bake at 350 degrees for 45 minutes or until golden brown. Paint with acrylic paints, then spray with clear acrylic spray. On the back of the ornament, write the name and the year.

CHRISTMAS BREAKFAST CASSEROLE

12 slices white bread
2-3 tbsp. butter, softened
1/2 c. butter
1/2 lb. fresh mushrooms, sliced
2 c. yellow onions, thinly sliced
Salt & pepper to taste
1 1/2 lb. wild sausage
1 lb. cheddar cheese, grated
5 eggs
2 1/2 c. milk
3 tsp. Dijon mustard
1 tsp. dry mustard
1 tsp. nutmeg
2 tbsp. chopped fresh parsley

Remove bread crusts and butter bread with soft butter. Melt 1/2 cup butter in a 10-12 inch skillet and brown onions and mushrooms over medium heat until tender (about 5 minutes). Season with salt and pepper. Cook sausage and cut in bite- size pieces.

Grease an 11 x 7 inch casserole. Layer 1/2 of bread, mushroom mixture, sausage and cheese. Repeat layers with cheese on top. Mix eggs, milk, mustards, nutmeg, 1 teaspoon salt and 1/8 teaspoon pepper in a medium mixing bowl. Pour over casserole. Cover and refrigerate overnight.

Before baking, sprinkle with fresh parsley. Bake uncovered at 350 degrees for 1 hour, or until bubbly.

A good make ahead breakfast that cooks while the presents are being opened Christmas morning.

CHRISTMAS BREAKFAST CASSEROLE

Night before Christmas... in 9x13 oblong baking dish... 2 c. grated cheddar 2 lbs. sausage, hot or mild 4 eggs 2 1/2 c. milk 3/4 tsp. dry mustard 1 can cream of mushroom soup 1/2 c. milk

Place cubed bread in greased 9x13 baking dish. Top with cheese. Brown sausage in skillet and drain. Place meat on top of cheese. Beat eggs with 2 1/2 cups milk and dry mustard. Pour over sausage.

Cover and refrigerate overnight. Christmas morning, dilute soup with 1/2 cup milk and pour over top. Bake in 300 degree oven for 1 1/2 hours. Serves 12-15 people. Serve with fruit and biscuits.

CHRISTMAS BREAKFAST

8 slices white bread (not thin bread)
4 oz. shredded sharp cheddar cheese
1/2 tsp. salt
6 strips bacon, cut into 2-inch pieces
6 eggs
3 c. milk
1/2 tsp. dry mustard

Trim crusts, crumble bread. Mix bread and cheese and spread on bottom of a 7x12 inch pan. Put eggs, milk, seasonings into blender and mix well. Layer bacon on top. Refrigerate overnight and bake it Christmas morning while you open presents. Bake at 350 degrees for 50-55 minutes. Serves 6.

CHRISTMAS CAKE

1 c. white raisins
1/2 c. dates, chopped
1/2 c. red cherry halves
1/2 c. walnuts, chopped
1/2 c. candied pineapple
1/2 c. unsweetened coconut
1/2 c. pecans, chopped

Add choice of fruits and nuts to above applesauce cake for Christmas cake. Soak overnight in 1 cup water and 1/2 cup rum. All except coconut. Bake in a 13 x 9 inch pan or 8 inch loaf pan. Bake at 350 degrees for 15 minutes. Reduce heat to 325 degrees for 45 minutes. Makes 12 servings.

CHRISTMAS CAKE

10 oz. flour
Pinch of salt
1/2 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. mixed spice
1 tbsp. cocoa powder
1 lb. mixed dried fruit chopped
12 oz. sultanas
1/2 lb. currants
1/2 lb. glace cherries chopped
4 oz. blanched almonds (optional)
1/2 lb. butter, softened
1/2 lb. dark soft brown sugar
4 eggs beaten
Finely grated rind and juice treacle, (substitute with molasses)
1 tbsp. brandy, or rum
A little milk if necessary
Finely grated rind and juice of 1 lemon

Sift the flour and salt into a large mixing bowl and stir in the baking powder, cinnamon, mixed spice and cocoa. Add the dried fruit, sultanas, currants, glace cherries and almonds, if used, and stir to mix. Set aside.

In another mixing bowl, cream together the butter and sugar until fluffy, then beat in the eggs a little at a time. Fold in half the flour and fruit mixture, then fold in the reminder. Stir in the lemon rind and juice, black treacle and brandy or rum. Stir the mixture until well mixed, adding a little milk if it seems too dry.

Pour the mixture into a greased deep 8 inch, or 9 inch round or square cake tin, double lined with greased greaseproof (waxed) paper. Make a slight indentation in the center of the mixture. Tie double layer of brown paper around to outside of the tin and extending at least 2 inches above the tin to prevent over browning. Bake in a oven, 300 degrees for 1 hour then reduce the heat to 275 degrees and continue baking for a further 3 to 3 1/2 hours, or until a skewer inserted in the center of the cake comes out clean. If the top of the cake becomes too brown during the cooking, cover with brown paper or foil.

When cooked, remove from oven and leave to in the t in before turning out. Before storing, make holes with skewer all over surface of cake and pour in about 2 tablespoons of brandy or rum. Re-cover with greaseproof paper and foil and store in a place, but not in the refrigerator. For best results make in October. A few days before Christmas cover with almond paste and ice.