Christmas receipts?

Question

Does anyone out there have something that they make for dinner on Christmas that everyone just loves and can you share your recipe. Here is one for you and if you like eggnog you got to try it. In a bowl put one gallon of whole milk two packages of vanilla pudding mix, and about a table spoon of nutmeg and vanilla extract. for a little extra taste put in just a little rum extract (optional) let set for awhile taste you might have to put a touch more nutmeg.. another option is putting spoonfuls of whip cream on the top makes it taste great.. I know at my parties this gets sucked down with a lot of compliments. if you wanted im sure you could go low fat??? But its Christmas.... HAPPY HOLIDAYS:!!!!!

Sorry about the misspelled word thats what I get when trusting spell check..

The Vanilla that I use is just plain old instant pudding no cooking....

Answer 1

Marshmallow Squares

INGREDIENTS

* 1 1/2 cups all-purpose flour
* 1/3 cup packed brown sugar
* 3/4 cup butter
* 3/4 cup cold water
* 1 (1 ounce) package unflavored gelatin
* 3/4 cup white sugar
* 1/8 teaspoon salt
* 3/4 cup confectioners' sugar
* 3/4 teaspoon baking powder
* 1/2 teaspoon vanilla extract
* 1/2 teaspoon almond extract
* 1 dash food coloring

DIRECTIONS

1. Preheat the oven to 325 degrees F (165 degrees C). In a medium bowl, mix together the flour, brown sugar and butter until crumbly and well blended. Press the mixture into the bottom of an ungreased 9x9 inch baking pan.
2. Bake for 20 minutes in the preheated oven, until firm and golden. Set aside to cool.
3. Pour cold water into a medium saucepan and sprinkle the gelatin over it. Let stand 5 minutes. Stir in the white sugar and salt. Cook over medium heat, stirring to dissolve sugar and gelatin. When the mixture is clear, remove from heat and stir in the confectioners' sugar. Set aside until cool.
4. When the mixture has cooled to luke warm, stir in the baking powder, vanilla and almond extracts and any color of food coloring. Beat at high speed with an electric mixer until the mixture can hold a peak. Pour over the shortbread base and cool until the gloss disappears. Cut into 36 squares and enjoy!

Answer 2

sounds yummy, will have to try that this year. Here is one of my family favs
Christmas Pudding




A traditional recipe for a rich dark moist pudding. Ideal to be served with a brandy or whisky sauce.

The Ingredients
To make 2 x 2 pound or 4 x 1 pound puddings
3 ounces of flour
5 ounces of bread crumbs
5 ounces of suet
1¼ pounds of mixed dried fruit
1 small orange
1 small lemon
1 small cooking apple
2 eggs
1 tablespoonful of treacle
½ teaspoonful of mixed spice
½ teaspoonful of cinnamon
½ teaspoonful of nutmeg
1 small carrot
6 ounces of sugar (brown or white)
4 ounces of candid peel
Pinch of salt


To make 4 x 2 pound or 8 x 1 pound puddings
5 ounces of flour
10 ounces of bread crumbs
10 ounces of suet
2½ pounds of mixed dried fruit
2 small oranges
2 small lemons
1 cooking apple
4 eggs
2 tablespoonfuls of treacle
1 teaspoonful of mixed spice
1 teaspoonful of cinnamon
1 teaspoonful of nutmeg
1 carrot
11 ounces of sugar (brown or white)
6 ounces of candid peel
1 pinch of salt


The Method of Mixture
Mix flour, bread crumbs, suet, and mixed dried fruit into a large bowl. Add grated orange and lemon rind and juice. Add grated cooking apple. Mix well. Add eggs, treacle, spices and grated carrot. Add sugar, candid peel and salt. Mix well. (Optional ingredient tablespoon of whisky or brandy).

Allow mixture to stand over night in a covered bowl.

Place mixture into well greased pudding bowls. Cover with grease proof paper and secure with string.

Pressure cook according to pressure cooker instructions.

Allow to mature for approximately one month before final serving.

The Serving
Warm through using a saucepan of water on a low heat for two hours approximately, being careful not to let any water enter the pudding or the saucepan to boil dry. DO NOT MICROWAVE.

The pudding may then be flamed at the table. Pour over the pudding two tablespoons of high proof whisky and set alight.

Ideally serve with a brandy or whisky sauce.

Answer 3

A NOTE TO PETUNIA: "Receipts" is correct usage. In USA we say recipe, in Europe, its receipt. We butchered "receipt" to turn it into "recipe" in our bastardized American English...

Asker: Is that instant pudding, or pudding one cooks on the stove?

Sorry, I don't have any family favorites to share with you - have a lovely holiday anyway.
Clarkie

Answer 4

MONKEY BREAD

Answer 5

try recipe...not receipts...