xmas recipe for ....?

Question

some kind of a cake..but not christmas pudding...and something not too hard to make please

Answer 1

CHRISTMAS STRAWBERRY CAKE
1 box white cake mix
4 tbsp. flour
3/4 c. vegetable oil
3 eggs, beaten
1/2 c. water
1 pkg. strawberry Jello
1 c. crushed, fresh or frozen
strawberries
1 c. sugar (omit sugar if strawberries are sweetened)

Mix the cake mix, flour and Jello together, add water and oil, blend well. Add the beaten eggs and sugar and mix well. Add strawberries and stir until thoroughly blended. Pour into two or three greased and floured cake pans. Bake at 350 degrees for 35 or 40 minutes.

FROSTING:
1 box confectioners' sugar, sifted
1/2 c. melted butter
Crushed strawberries
Dash of salt


nfd♥

Answer 2

Yule log
Serves 6-8



Preparation time 30 mins to 1 hour

Cooking time 10 to 30 mins






This is a great alternative to a Christmas fruit cake that kids and adults will all love.
Ingredients
30g/1oz plain flour
30g /1oz cocoa powder
7frac14; tsp of salt
3 large eggs, separated
¼ tsp of cream of tartar
110g/4oz caster sugar
2 drops almond essence
For the buttercream filling:
100g /3½ oz butter
150g/5oz icing sugar
55g/2oz cocoa powder
a splash of brandy or rum
caster sugar for, dusting
cocoa powder, for sifting



Method
1. Preheat the oven to 180C/350 Gas 4. Grease a 23 cm x 33 cm Swiss roll tin and line with baking parchment.
2.To make the sponge: sift the flour, cocoa and salt together and set aside. Sprinkle a large piece of greaseproof paper with caster sugar and set aside.
3. Put the egg whites in a clean bowl and whisk until frothy. Add the cream of tartar and whisk until stiff. Gradually add the sugar until the mixture forms soft peaks.
4. Place the sugar in a bowl and the egg yolks and whisk until pale and thick. Add the almond essence.
5. Using a large metal spoon stir in the reserved flour and cocoa mixture. Finally, lightly fold in the egg whites until well blended - take care not to beat the air out of the mixture.
6. Spoon the mixture into the Swiss roll tin and level the top. Bake for 15-20 minutes or until sponge-like to the touch.
7. Turn the sponge onto the greaseproof paper dusted with caster sugar. Peel away the baking parchment and roll the sponge with the greaseproof paper inside. Leave to cool.
For the Buttercream:
1. Beat the butter in a mixing bowl until smooth and then gradually beat in the icing sugar and cocoa powder. Add the brandy and mix well.
2. Once the sponge has cooled unroll it carefully and spread it with half the filling and roll it up again - without the greaseproof paper this time.
3. Spread the rest of the filling over the cake to cover it. Score it with a fork to resemble a log and dust with cocoa powder. Decorate with a sprig of holly.

Answer 3

This is one my 3 year old loves to make and is great.
Need a 9x13 pan
butter
box of white cake mix
2 bags of frozen fruit (peaches, strawberries, or some other with moisture)
1 can of crushed pineapple
brown sugar

put drained pineapple on bottom of the pan, top with one of the bags of fruit, then sprinkle on the cake mix (still dry) top with second bag of fruit, brown sugar, and butter.

cook at 350 for 30-60 minutes, untill it looks good.

great with ice cream, and the measurments do not matter too much, just measure to what you like.

Answer 4

We make and sell this at the restaurant I cook at....
"BETTER THAN SEX" CAKE
1 (18.25-ounce) box yellow cake mix, plus ingredients to prepare
1 (20-ounce) can crushed pineapple
1 1/3 cups sugar
1 (3.4-ounce) box French vanilla pudding, plus ingredients to prepare
1 1/2 cups heavy cream
1 cup flaked, sweetened toasted coconut

Preheat oven to 350 degrees F.
Prepare yellow cake mix as directed using a greased 13 by 9 by 2-inch pan and bake for 30 to 35 minutes. While cake is baking, combine the pineapple and 1 cup of sugar in a saucepan, and bring to a boil over medium heat stirring constantly. Remove from heat and allow to cool slightly.

Remove cake from oven and using a fork, pierce holes into cake. Pour pineapple mixture over hot cake and set aside.

Prepare pudding according to package directions. Spread pudding over cake and refrigerate until thoroughly chilled. Whip heavy cream and remaining sugar until stiff. Cover top of cake with whipped cream and sprinkle toasted coconut on top.

Answer 5

those are like chocolate lined pretzels... aspects * 40 8 pretzel jewelry or mini twists * a million (8 ounce) equipment milk chocolate kisses * a million/4 cup M&M's guidelines a million. place the pretzels on greased baking sheets; place a chocolate kiss interior the midsection of each and every ring. Bake at 275 stages F for 2-3 minutes or until chocolate is softened. get rid of from the oven. place an M&M on each and every, pressing down extremely so chocolate fills the ring. Refrigerate for 5-10 minutes or until chocolate is enterprise. save at room temperature. you additionally can placed a Rolos candy interior the pretzel and press a pecan 0.5 on precise, for a turtle candy.

Answer 6

Pina colada cake
1 white cake mix as directed ,1(151/2 oz) can coco lopez
cream of coconut,1 can eagle brand condensed milk ,1(8oz) cool whip,shredded coconut
mix and bake white cake as directed only use 2 eggs instead of 3. Mix cream of coconut with the condensed milk,punch holes in cake and pour mixture over cake while it is still hot. chill and frost with cool whip. sprinkle shredded coconut on cake. Keep refrigerated.

Answer 7

Chocolate buttermilk cake

This recipe can be made 5 days ahead. Store in an airtight container or freeze for up to 3 months.

INGREDIENTS


200g dark chocolate, chopped (dark eating chocolate, not compound chocolate)
125g butter, chopped
1 3/4 cups (375g) caster sugar
1½ cups (375ml) buttermilk
3 eggs, beaten lightly
1¾ cups (260g) plain flour
¼ cup (35g) self-raising flour
½ cup (50g) cocoa powder
1 teaspoon bicarbonate of soda



METHOD


Preheat the oven to moderate (180’C/160’C fan-forced). Grease selected pan/s (see below), line base and sides with baking paper.

1 quantity (6 cups batter) of cake mix in a deep 22cm round = 1 hour 15 mins

&frac;12 quantity (3 cups batter) of cake mix in a deep 15cm round = 1 hour 5 mins.

Combine chocolate and butter in a large heatproof bowl over a pan of simmering water; stir until melted. Whisk in sugar, buttermilk and eggs.

Whisk in combined sifted flours, cocoa and soda. Pour mixture into prepared pan/s. Bake in a moderate oven for time specified for individual cakes (deep 15cm round = 1 hour 5 mins and deep 22cm round = 1 hour 15 mins), or until cooked when tested with a skewer. Cool cake in pan for 5 minutes before turning onto a wire rack to cool.

Suitable to freeze.

Chocolate mixture suitable to microwave.

Answer 8

Right! 2lb mincemeat in jar from store. 1 egg, 1.5lb plain flour (add brandy, nuts, treacle, peel etc to taste) Mix and bake in greased tin for 50-60 min at 200deg C. Leave to cool,cover with marzipan then sugar icing (butter+icing sugar 50-50) and put your ornaments holly etc on top!

Answer 9

Traditional Christmas cake

Makes 23cm/9in cake

Preparation time overnight
Cooking time over 2 hours

Ingredients

For the cake:
500g/1lb 2oz sultanas
255g/9oz lexia raisins
200g/7oz glacé cherries, halved
110g/4oz currants
110g/4oz cut mixed peel
110g/4oz ready-to-eat dried figs, roughly chopped
110g/4oz ready-to-eat dried apricots, roughly chopped
110g/4oz ready to-eat dried pitted prunes, roughly chopped
150ml/5fl oz brandy
1 small orange, grated zest and juice
255g/9oz unsalted butter, at room temperature
200g/7oz dark muscovado sugar
5 medium eggs
300g/10½oz plain flour
200g/7oz macadamia nuts, roughly chopped

For the decoration:

3 tbsp apricot jam
500g/1lb 2oz white marzipan
140g/5oz ready-to-roll white icing
packet royal icing mix
silver balls, to decorate
icing sugar, to dust

Method
1. Put the sultanas, raisins, glacéé cherries, currants, peel, figs, apricots and prunes in a large bowl and pour over the brandy, orange zest and juice. Mix well, cover and leave to stand overnight.

2. Line the base of a 23cm/9in cake tin with a double thickness of parchment paper. Line the sides of the tin with a double thickness of parchment paper, so that it comes 4-5cm/1½-2in above the edge of the tin. Wrap a sheet of folded newspaper around the outside of the tin and secure with string. Stand the prepared tin on a folded sheet of newspaper on a baking sheet. Preheat the oven to 150C/300F/Gas 2.

3. In a large bowl, beat the butter and sugar together until pale and fluffy. Gradually beat in the eggs, adding a little of the flour if the mixture starts to curdle. Add the fruit, its soaking liquid and the nuts and mix well. Stir in the flour, taking care not to over mix it. Spoon the mixture into the prepared tin and level the surface with the back of a spoon. Bake for 3-4 hours or until a skewer inserted into the centre comes out clean. If the top of the cake starts to get too brown, cover with a sheet of baking parchment.

4. When the cake is cooked, remove it from the oven and leave to cool completely in the tin. Store the cake in an airtight tin, wrapped in greaseproof paper and foil for between two and three months. Feed the cake with brandy every 2-3 weeks until you are ready to decorate it.

5. Pass the jam through a sieve and warm it in a pan with 1 tbsp of water. Invert the cake onto a serving plate or board. Use a little of the marzipan to fill any gaps between the cake and the plate. Brush the jam all over the cake. Roll out the remaining marzipan and lift carefully onto the cake, easing it around the sides. Trim off any excess with a sharp knife.

6. Roll out the ready-to-roll icing to a 0.5cm/¼in thickness and cut out as many star shapes as you can, re-rolling the trimmings. Set aside on parchment paper to harden. Meanwhile, make up the royal icing according to the instructions on the packet. Spread the icing over the cake to cover it, then roughly peak it using a spatula. Arrange the stars on top and scatter over the silver balls. Leave the icing to harden, then dust the cake with icing sugar.

http://www.bbc.co.uk/food/recipes/database/traditionalchristmas_14567.shtml