What is your favorite Christmas recipe?

Question

If you make Christmas treats, what is your favorite? I'm looking to expand my collection this year for holiday parties and get-togethers; it seems like I always make the same thing.

Answer 1

EGGNOG CHEESECAKE

1 1/4 cups finely crushed vanilla wafers (30 wafers)
3 tablespoons margarine or butter, melted
1/3 cup sugar
1 envelope unflavored gelatin
1 cup canned eggnog or dairy eggnog
4 beaten egg yolks
1/4 teaspoon ground nutmeg
2 (8 ounce) packages cream cheese, softened
2 tablespoons rum or milk
4 egg whites
1/2 cup sugar
1/2 cup whipping cream
chocolate shavings or crushed vanilla wafers (optional)


In a small mixing bowl, combine the 1 1/4 cups crushed wafers and melted margarine or butter; toss to thoroughly combine.
Press crumb mixture into bottom and 1/2" up sides of a 9" springform pan to form a firm, even crust.
Chill about 1 hour or till firm.
Meanwhile, in a medium saucepan combine the 1/3 cup sugar and gelatin.
Stir in eggnog, egg yolks, and nutmeg.
Cook over medium heat, stirring constantly, till mixture just comes to a boil.
Remove from heat.
In a large mixer bowl beat cream cheese with electric mixer on medium speed for 30 seconds or till softened; gradually beat in gelatin mixture.
Stir in rum or milk.
Chill till partially set.
In a medium mixer bowl beat egg whites on medium speed of electric mixer till soft peaks form (tips curl).
Add remaining sugar, beating to stiff peaks (tips stand straight).
In a small mixer bowl beat whipping cream to soft peaks.
Fold whites and whipped cream into gelatin mixture.
Turn into crumb-lined pan.
Cover; chill till firm, several hours or overnight.
Loosen sides of cheesecake from pan with a spatula; remove sides.
Sprinkle shaved chocolate or wafer crumbs around the top edge of the cheesecake.

Answer 2

My favorite is rum cake. I love to bake them and give them to friends, family and the neighbors at Christmas time. The recipe is easy.


Batter:
1 cup pecans; finely chopped (I prefer crushed)
1 package of yellow cake mix w/o pudding (I use Duncan Hines)
1 package of vanilla instant pudding, small
4 eggs
1/2 cup cold water
1/2 cup cooking oil
1/2 cup dark rum (any brand will do)

Preheat oven to 325, grease and flour a 10 cup bundt pan, sprinkle pecans in bottom of pan. Pour batter over the nuts, bake 1 hour until done by toothpick test. Cool and invert over cake rack.

Glaze:
1/4 lb butter (one stick)
1/4 cup water
1 cup sugar
1/2 dark rum

Melt and stir all ingredients except rum over low flame for 5 minutes, stirring constantly and wiping sides of pan. Take an ice pick and make tons of holes in the top of the cake through the nut coating. Add rum to the glaze and remove from heat and drizzle the glaze over the top of the cake slowly until all the glaze is absorbed. Let the cake sit for a few hours before eating. This cake keeps well and is better the next day, it will always be very moist.

Answer 3

I like something we do in my country called NATILLA is is a kind of flan but not so sweet

Natilla (Sweet Custard)

8 large egg yolks
4 cup milk
1/4 cup cornstarch
1 cup sugar
1 tsp vanilla extract

Cinnamon for dusting or 1 cup sugar for the crust

In a bowl, mix the egg yolks with 1 cup of the milk. In another bowl, mix the cornstarch with another cup of milk, then add the sugar and the remaining milk. Strain the egg-yolk mixture through a fine strainer into the cornstarch mixture and stir to combine well.

In a heavy, medium-size saucepan over medium heat, cook the mixture, stirring constantly, until thickened, 20 minutes. Remove from heat, add the vanilla, and stir to blend.

Pour into a serving bowl, let cool to room temperature, cover, and refrigerate 2 hours or overnight. Before serving, dust with cinnamon.

If you are caramelizing the custard, cook the sugar in a small, heavy saucepan over medium heat, stirring constantly after it starts to bubble, until it is golden brown, 6 to 8 minutes. Drizzle it over the custard and refrigerate until the caramel sets. If you want a crisp sugar crust, pour the custard into an ovenproof mold, and refrigerate as directed above.

Before serving, sprinkle the sugar over the top, and place under a preheated broiler just until the sugar melts. Watch closely, as the sugar burns quickly.

Serve within 10 to 15 minutes.

Makes 6 to 8 servings

Servings: 6

Answer 4

Mince Pies and Custard

Ingredients

2 grated apples
2 grated carrots
finely chopped walnut pieces
lemon
orange
vegan margarine
sultanas
mixed spice
pastry

To make the vegan mince meat for the pies combine 2 grated apples, 2 grated carrots, finely chopped walnuts (the same looking quantity as apple), lemon juice from 1 lemon plus grated rind, Orange juice from 1 orange plus grated rind, knob of vegan margarine, a generous handful sultanas (you cannot have too many) and lots of mixed spices to taste. Leave the ingredients in a covered bowl in the fridge for at least 24 hours for the flavours to come out. Use the pastry of your choice for the pies and place the mixture generously into each one.

These are delicious served warm with custard which I make from a vegan custard powder and sweetened soya milk or you can buy in the shops, and a large serving of vegan cream.

Answer 5

These frosted mint brownies rock! You have to read the entire recipe before you start.


1 cup flour
1 cup sugar
1/2 cup butter, softened
4 eggs
1 1/2 cups (16 oz can) Hershey's syrup

Heat oven to 350. Grease rectangular pan 13x9x2.

In large mixer bowl, beat flour, sugar, butter, eggs and Hershey's
syrup until smooth. Pour into prepared pan and Bake 25 to 30 min or until
top springs back when lightly touched (to may still appear wet).
Cool completely

Spread with mint cream layer (see recipe below) and chill

Pour chocolate topping (see recipe below) cover and chill



Mint cream layer

In small bowl combine 2 cups confectioner's sugar, 1/2 cup butter,
softened, 1 TBSP water, 1/2 tsp mint extract and 3 drops green food color.
Beat until smooth



Chocolate topping

In saucepan melt 6 TBSP butter or margerine and 1 cup semi-sweet chips on low. Heat until chips are melted and mixture is smooth when stirred

NOTE: we double the above chocolate recipe. We use 1 1/2 sticks butter with 1 12oz pkg semi sweet chips

Answer 6

Imake a cheese dip everyone loves.
1 8oz. cream cheese
4 oz. shreded cheddar
1 teaspoon green onions
1/4 cup miracle whip
8 slices crispy bacon crumbled up
Combine all ingredients except bacon. Put in 8" round pan and sprinkle with bacon and bake at 350 for 15 mins. Serve warm

Answer 7

I like Rotel dip with ground beef. All you do is melt a pound of velveeta with a can of Rotel tomatoes, whatever level of heat you desire. Then, add a pound of browned ground beef. Serve with tortilla chips. I really don't know why I don't make this more often but it just seems that I just make it around the holidays.

Answer 8

My favorite ?? Simple. Take gifts and cafefully wrap them. Place under tree until done, usually Christmas Day. Then wait for my 2 year old Granddaughter to open and enjoy.

I know not what you wanted, but nothing beats family.

Answer 9

Sour cream twists rock! My mom still makes them for me at Christmas and I'm 37!

Answer 10

Russian Tea Cakes- Easy to make and Fun to Eat.

Simple yet tasty recipe:
http://allrecipes.com/recipe/russian-tea-cakes-i/detail.aspx