Do you make a " Christmas cake or pudding"?

Answer 1

both, I'm Aussie

Answer 2

Easy Christmas Cake
Make a regular white cake mix(Can subsitute Chocolate or confetti)
Let Cool
Cover with a tub of cool whip
Spoon on a can of cherry pie filling

Done Easy and Festive!

Answer 3

STAINED GLASS CAKE

Prepare 1 (3 ounce) package each of orange, cherry and lime flavored Jello. Dissolve each flavor in 1 1/2 cups boiling water. Put each flavor in a separate 8 inch square pan or dish. Chill until firm. Cut into 1/2 inch cubes. Dissolve 1 (3 ounce) package of lemon Jello in 1 cup boiling water. Add 1/2 cup pineapple juice. Chill until it is slightly thickened. Blend in 1 carton (12 ounce) of Cool Whip. Fold in the Jello cubes. Line a springform pan with lady fingers. Put mixture in pan. Cool in refrigerator overnight. Run spatula around sides of pan. Gently remove sides. This is really easy and Merry christmas to you and yours.

Answer 4

I've never tried either of them. But here is a great chocolate cake recipe:

Chocolate Ribbon Cake

Prep time: 45 min.
Baking time: 27-32 min.
Decoration time: 60 min.
Difficulty: Challenging

What you'll need:

2 bags DOVE® Brand Rich Dark Chocolate
1 bag SNICKERS® Brand Minis
1 bag M&M'S® Brand Milk Chocolate Candies for the Holidays
1 cup heavy cream
1/2 cup light corn syrup
1 18.25-oz. box Devil's food cake mix
2 16-oz. cans vanilla frosting
Plastic wrap
2 9-inch round cake pans
Waxed paper
Small, sharp knife
Resealable plastic bag or pastry bag
Rolling pin


What to do:

For the bow & ribbon mixture:
Unwrap the first bag of DOVE® Brand Rich Dark Chocolate pieces and place them in a large, microwave-safe bowl. Microwave until just melted, about 1 minute. Stir in the corn syrup until thoroughly blended. Cover with plastic wrap; set aside at room temperature for at least 4 hours. (If you find this mixture is still too soft, refrigerate about 15 minutes.) The mixture can be made up to 2 days in advance, if kept covered at room temperature.
For the chocolate filling:
Bring the heavy cream to a simmer in a large pot over medium heat. Remove from the heat and add the second bag of DOVE® Brand Rich Dark Chocolate. Cover and set aside for 5 minutes. Then uncover and stir until the mixture is smooth. Refrigerate until chilled and slightly thickened, about 30 minutes.
For the cake:
Preheat oven to 350 degrees. Line the two cake pans with the wax paper; grease and flour them. Roughly chop 20 SNICKERS® Brand Minis (2 cups); set aside. Prepare the cake mix according to the package directions. Fold the chopped SNICKERS® Brand Minis into the batter before dividing the batter between the prepared cake pans. Bake for 27 to 32 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool, about 10 minutes. Invert and let cool completely.
For the frosting:
Place the chocolate filling into a large mixing bowl and beat until thick and fluffy. Set one cake layer on a serving platter. Spread this layer’s top with the fluffy filling. Place the remaining cake layer on top of the first, and set both in the refrigerator about 20 minutes.
Meanwhile, spoon 1-1/2 cups of the vanilla frosting into a pastry bag fitted with a 1/4-inch round tip (or a resealable plastic bag with a 1/4-inch corner removed); set aside. Frost the cake with the remaining vanilla frosting; return it to the refrigerator until ready to decorate.
For the ribbon and bow:
Divide the chocolate mixture in half. For the bow, roll one piece between two sheets of wax paper into a 9 x 10-inch rectangle. Cut this into 18 strips, each about 4-1/2 x 1 inches wide; set aside. For the ribbon, roll the remaining piece between two sheets of wax paper into a 5 x 14-inch rectangle. Cut this into two 14-inch-long strips; trim the strips edges just to make them straight. Place the strips into the refrigerator until they’re ready to use.
Remove the cake from the refrigerator. Peel the small chocolate strips off of the wax paper. Shape the strips into loops and pinch the ends closed. Using the photo as a guide, arrange nine loops on top of the cake: place 6 loops in the center, and top with 3 more loops to make the ribbon.
Peel the waxed paper from the two larger strips. Wrap them around the sides of the cake, pressing them in slightly. Trim the ends if they overlap so that they make one continuous ribbon.
Pipe a frosting border around the cake’s base. Randomly pipe dots of vanilla frosting around the chocolate on the cake’s sides. Press an M&M’S® Brand Milk Chocolate Candies for the Holidays piece into each dot.
Tip: If you don’t wish to make the chocolate bow, but want the same dramatic look, try replacing the continuous chocolate strips with a continuous line of store-bought ladyfingers. Wrap a piece of ribbon (3 inches wide and 16 inches long) around the ladyfingers. To replace the top chocolate bow, top the cake with a full, pre-made satin bow.


Makes 20 servings.


FOR MORE GREAT RECIPES GO TO http://www.marsbrightideas.com/christmas/recipes/ !!!!

Answer 5

Whatever sounds appetising...

Answer 6

Hi..
jump into here and find ur food...

Answer 7

STRAWBERRY NUT BREAD

1 16-oz. bag frozen strawberries, thawed & drained
2 cups granulated sugar
1-¼ cups oil
2 large eggs
3 cups flour
3 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. salt
1 cup coarsely-chopped walnuts

Preheat oven to 350 degrees F. Grease bottoms only of two 9” loaf pans & set pans aside. Slightly mash berries; set aside. In large bowl, mix sugar & oil. Stir in berries until well mixed. Stir in eggs until well blended. Stir in remaining ingredients, except walnuts., just until moistened. Gently stir in walnuts. Turn into prepared pans & bake for 60 to 70 minutes, or until done. Cool for 10 minutes in pans. Transfer to wire racks & cool completely. Wrap tightly in plastic wrap. Store at room temperature for up to four days or refrigerate for up to 10 days

Yield: 2 Loaves

EGGNOG BREAD


4-¾ cups flour
¾ cups sugar
4 tsp. baking powder
½ tsp. salt
½ tsp. ground nutmeg
2-¾ cups eggnog
2 large eggs
½ cup oil
¾ cup chopped dried apricots
¾ cup chopped pecans

Icing:

2/3 cup powdered sugar
1 tablespoon eggnog


Lightly grease two 8” x 4” x 2” loaf pans & set aside. Preheat oven to 350 degrees F. In large bowl, combine flour, sugar, powder, salt & nutmeg. In small bowl, combine eggnog, eggs & oil; add to dry ingredients, stirring just until moistened. Fold in apricots & pecans. Turn into prepared pans & bake for 50 to 60 minutes, or until done. Cool in pan for 10 minutes; Transfer bread to wire rck & cool completely. Combine icing ingredients until smooth. Drizzle over bread.


Yield: 2 Loaves

FRUITED PUMPKIN BREAD

2 large eggs
2/3 cup water
½ cup apricot nectar
3 tbs. cooking oil
1 14-o. package pumpkin quick bread mix
½ cup apricots, cut into small pieces
½ cup dried cranberries
½ cup coarsely-chopped walnuts

Apricot Icing:

¾ cup powdered sugar
3 to 4 tsp. apricot nectar

Preheat oven to 350 degrees F. Grease bottom & half up the sides of 8” loaf pan. In large bowl, beat eggs with whisk; whisk in water, nectar & oil. Using wooden spoon, stir pumpkin quick bread mix into egg mixture until combined. Stir in apricots, cranberries & nuts. Turn into prepared pan & bake for 55 to 65 minutes, or until done. Cool in pan for 10 minutes; transfer to wire rack & cool completely (about 2 hours). In small bowl, combine powdered sugar & enough apricot nectar to reach drizzle consistency.. Drizzle icing over bread.

Serves 6

DUTCH SPICE BREAD


1 cup dark corn syrup
½ cup packed brown sugar
1 large egg
2-½ cups flour
1-½ tsp. baking soda
2 tablespoons ground cinnamon
2 tsp. ground ginger
1 tsp. ground cloves
1 tsp. ground nutmeg
¼ tsp. salt
1 cup whole milk


Preheat oven to degrees F. Lightly grease 9” loaf pan & set aside. In large bowl, combine syrup, sugar & egg. Mix well. Combine dry ingredients. Add to egg mixture alternately w/milk & mix well. Bake for 80 to 90 minutes, or until done. Cool in pan for 10 minutes. Turn bread onto wire rack & cool completely. Wrap tightly in plastic wrap. Let stand 24 hours before slicing.


Yield: 1 Loaf