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Homemade Vanilla Extract Recipe

November 22, 2018

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Savory Puff Pastry Christmas Tree Recipe

November 22, 2018

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Christmas (Red, White and Green) Salsa Recipe

November 22, 2018

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Oven-Roasted Turkey Breast Recipe

November 22, 2018

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Scrambled Egg Brunch Bread Recipe

November 22, 2018

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Sweet and Sour Christmas Fish Soup Recipe

November 22, 2018

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Tina's Shortbread Chocolate Chip Cookies Recipe

November 22, 2018

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Overnight Blueberry French Toast Recipe

November 22, 2018

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Christmas Fruit Cookies Recipe

November 22, 2018

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Wine Jelly Recipe

November 22, 2018

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Christmas Spice Cookies Recipe

November 22, 2018

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Christmas Stollen II Recipe

November 22, 2018

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Christmas Eve Salad Recipe

November 22, 2018

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Popular Posts

Pull-Apart Christmas Tree Recipe

Ingredients: Dough: 1 (.25 ounce) package active dry yeast 3 tablespoons lukewarm milk 2 1/4 cups all-purpose flour 2 tablespoons freshly grated Parmesan cheese 1/4 cup plain yogurt 1 egg 1 teaspoon salt freshly ground black pepper to taste Filling: 5 slices mortadella 1 (7 ounce) container fresh ricotta cheese, well drained 1 tablespoon grated Parmesan cheese 1 egg yolk 1 tablespoon milk Instructions: Dissolve yeast in warm milk in a bowl. Let stand until yeast softens and forms a creamy foam, about 5 minutes. Combine yeast mixture with flour and Parmesan cheese in the bowl of a stand mixer fitted with the dough hook attachment; mix well. Add yogurt and egg and slowly mix together. Add salt and pepper; mix until dough has pulled together. Turn it out onto a lightly floured surface and knead until smooth, elastic, and no longer sticky, about 10 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. C

Savory Puff Pastry Christmas Tree Recipe

Ingredients: 2 tablespoons sun-dried tomato pesto 2 tablespoons soft goat cheese (such as Chavrie®) 2 sheets puff pastry 2 tablespoons freshly grated Pecorino-Romano cheese, divided 1 egg, beaten 1/2 teaspoon dried oregano Instructions: Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Combine sun-dried tomato pesto and goat cheese in a small bowl and stir well. Unroll 1 puff pastry sheet onto the prepared baking sheet. Cut away 2 strips at the bottom of the sheet to form a tree trunk, about 1 inch wide and tall. Cut diagonally to the top of the puff pastry sheet to create a long triangular shape, removing excess pastry on either side. Spread a thin layer of the pesto mixture over the pastry, all the way to the sides. Sprinkle 1 tablespoon Pecorino-Romano cheese on top. Roll up the second puff pastry sheet and place at the ti

Christmas Couscous Recipe

Ingredients: 6 ounces quick-cooking couscous 1/2 green bell pepper, diced 1/2 red bell pepper, chopped 1/4 cup grated Parmesan cheese 1 tablespoon butter 4 cups water Instructions: Place dry couscous, red and green peppers, and Parmesan cheese in 2 quart saucepan. Mix well. In a large saucepan, bring water to a boil. Stir in butter. Pour water into saucepan with couscous mixture. Cover for about 5 minutes. When you remove cover, couscous will be ready. Fluff with a wooden spoon.

Christmas Spice Cookies Recipe

Ingredients: 1 cup packed brown sugar 2 cups molasses 1/2 cup butter 1/2 cup vegetable oil 2 teaspoons ground ginger 4 cups all-purpose flour 1 1/2 tablespoons baking soda 1 tablespoon ground cinnamon 2 teaspoons ground cloves Instructions: Beat the sugar, molasses, butter or margarine, and oil together. Add 2 cups of the flour and the baking soda, cloves, ginger, and cinnamon. Mix in the remaining flour 1/2 cup at a time until the dough is stiff. Flatten into disks and cover with plastic wrap. Refrigerate for at least 1 hour. Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface roll the dough out to 1/4 inch thick and use cookie cutters to cut into desired shapes. Place cookies on a baking sheet and bake at 350 degrees F (175 degrees C) for 8 minutes.

Christmas Stollen II Recipe

Ingredients: 3 tablespoons raisins 3 tablespoons dried currants 3 ounces candied mixed citrus peel 3 tablespoons chopped candied cherries 4 tablespoons rum 3/4 tablespoon active dry yeast 6 tablespoons white sugar 1 1/2 tablespoons warm water (110 degrees F/45 degrees C) 4 cups all-purpose flour 1/2 cup blanched slivered almonds 1/2 cup milk 1/4 teaspoon almond extract 1/2 tablespoon grated lemon zest 1/2 teaspoon salt 1 egg 6 tablespoons butter, diced and softened 1/4 cup butter, melted 2 tablespoons confectioners' sugar Instructions: Place the fruit in a bowl with the rum, and soak for at least 1 hour. Sprinkle 1 1/2 tablespoons flour into the fruit, together with the almonds. Stir until the flour is completely absorbed. In a small bowl, stir the yeast and 1 teaspoon sugar into the water. Let stand for 15 minutes. Warm the milk until it is lukewarm, and stir in the remaining sugar until it has dissolved

Dip For The Stars Recipe

Ingredients: 1 cup unsalted butter 3/4 pound feta cheese, crumbled 1 (8 ounce) package cream cheese, softened 2 cloves garlic, minced 1 shallot, minced 3 tablespoons dry vermouth ground white pepper, to taste 1/2 cup pine nuts, toasted 1 cup chopped sun-dried tomatoes 3/4 cup pesto sauce Instructions: In a food processor, combine the butter, feta cheese, cream cheese, garlic, shallot, vermouth, and white pepper. Process until smooth. Oil a medium bowl, or gelatin mold, and line with plastic wrap for easy removal. Layer the dip into the mold as follows: Sun-dried tomatoes, pine nuts, pesto, cheese mixture. Repeat. Pat down into the mold, and refrigerate for at least one hour. Turn the dip out onto a serving plate, and remove plastic wrap. Serve with crackers.

Schnitzbrot (German Christmas Bread) Recipe

Ingredients: 1 cup warm water (110 degrees F/45 degrees C) 2 (.25 ounce) envelopes active dry yeast 2 tablespoons white sugar 3 cups all-purpose flour 1 1/2 cups prune juice 1 (9 ounce) package condensed mincemeat 2 cups prunes, pitted and chopped 1/2 cup butter, softened 1 cup black raisins 1 cup walnuts, chopped 1 cup brown sugar, packed 2 teaspoons salt 7 cups all-purpose flour 3 teaspoons butter Instructions: Grease a large bowl. Lightly grease three 5 x 9-inch loaf pans. Pour the warm water into a large mixing bowl, and stir in the yeast until dissolved. Allow to rest until the mixture becomes creamy, about 15 minutes. Stir in 2 tablespoons of white sugar and 3 cups of flour until evenly blended. Pour the prune juice into a pan, and stir in the condensed mincemeat. Bring the mixture to a boil over medium heat, stirring occasionally, and cook 1 minute at a rolling boil. Remove from the heat, and stir in the prun

Christmas (Red, White and Green) Salsa Recipe

Ingredients: 7 radishes, cut into 1/4-inch chunks, or more to taste 1/4 cup chopped cilantro 1/4 onion, cut into 1/4-inch chunks 1 tablespoon finely chopped ginger 1 tablespoon oil 1/2 jalapeno pepper, finely chopped 1/2 lime, juiced Instructions: Mix radishes, cilantro, onion, ginger, oil, jalapeno pepper, and lime juice together in a bowl.

Apple and Carrot Christmas Pudding Recipe

Ingredients: 4 carrots, peeled and grated 2 apples - peeled, cored, and grated 1 cup raisins (optional) 1 cup fine bread crumbs 1 1/2 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons ground cinnamon 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground nutmeg 1 teaspoon ground allspice 2/3 cup butter 1/2 cup white sugar 4 eggs Instructions: Combine the carrots, apples, raisins, and bread crumbs in a bowl. Sift together the flour, baking powder, cinnamon, baking soda, salt, nutmeg, and allspice in a separate small bowl. Cream together the butter, sugar, and eggs in a separate large bowl; stir in the flour mixture. Add the carrot mixture and mix well. Transfer mixture to a lightly-greased, 2-quart mold. Place a steamer rack in the bottom of a large, deep pot. Set the filled mold on top of the steamer rack. Pour enough water into the bottom of the pot to cover the bottom 2/3 of the mold. Bring to a boil over medium heat. Reduce hea

Cream Puffs Recipe

Ingredients: 2 (3.5 ounce) packages instant vanilla pudding mix 2 cups heavy cream 1 cup milk 1/2 cup butter 1 cup water 1/4 teaspoon salt 1 cup all-purpose flour 4 eggs Instructions: Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set. Preheat oven to 425 degrees F (220 degrees C). In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet. Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry. When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.

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