What are some good Christmas/Holiday Recipes (NOT COOKIES!)?
Jan 10th, 2010 by admin
What are some yummy holiday desserts that are NOT cookies, we already make cookies, and want to make some different type of dessert for christmas dinner. If you could, would you please put in a link from where you got the recipe? Or just type it out if you got it from a recipe book? Thanks!!
Do not say "Do a web Search" I did and there wasn’t crap.
Fabulous Baklava
Rated: 5 out of 5 by 793 members Yields: 18 servings
"A Greek favorite that makes everyone think you are a master chef and is sooo easy to make!! I taught a Greek friend how to make apple pie and she taught me this fabulous recipe. The phyllo dough for this recipe is found in the freezer section of most grocery stores. Add a little lemon zest to the sugar sauce, if desired."
INGREDIENTS:
1 (16 ounce) package phyllo
dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon 1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey
DIRECTIONS:
1. Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9×13 inch pan.
2. Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 – 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 – 8 sheets deep.
3. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
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4. Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
5. Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.
Mom’s Best Peanut Brittle
Rated: 5 out of 5 by 304 members
Yields: 16 servings
"This is a wonderful peanut brittle that is easy to make and wows everyone! Have all the ingredients for this recipe measured out and ready. This recipe requires that you react quickly. You do not have time to measure ingredients in between steps."
INGREDIENTS:
1 cup white sugar
1/2 cup light corn syrup
1/4 teaspoon salt
1/4 cup water 1 cup peanuts
2 tablespoons butter, softened
1 teaspoon baking soda
DIRECTIONS:
1. Grease a large cookie sheet. Set aside.
2. In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
3. Remove from heat; immediately stir in butter or margarine and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14×12 inches; cool. Snap candy into pieces.
Chocolate Angel Pie
3 lg. egg whites
¼ tsp. salt
¼ tsp. cream of tartar
2½ tsp. vanilla extract
2¼ c. confectioners sugar
½ c. unsweetened cocoa
1 tsp. instant espresso-coffee powder
2 c. heavy or whipping cream
2 tbsp. milk
chocolate curls for garnish
Preheat oven to 300°. Grease and flour 9-inch metal pie pan.
In small bowl, with mixer at high speed, beat egg whites, salt, and
cream of tartar until soft peaks form. Beating at high speed, add 1
tsp. vanilla and sprinkle in 1 cup confectioners sugar, 2 tbsp. at a
time, beating well after each addition until sugar dissolves and
whites stand in stiff, glossy peaks.
With metal spatula, evenly spread meringue over bottom and up sides
of pie pan, making an edge above pie pan rim. Bake meringue for 1
hour. Turn off oven and let meringue remain in oven 1 hour to dry
out. Cool meringue shell in pie pan on wire rack.
Meanwhile, prepare filling: Sift cocoa with remaining 1¼ cups
confections sugar. In cup, dissolve espresso powder in 1 tsp. hot
water. In large bowl, with mixer at medium speed, beat heavy or
whipping cream, dissolved espresso, and remaining 1½ tsp. vanilla
just until soft peaks form. Reduce speed to low; gradually beat in
cocoa mixture until thoroughly blended and stiff peaks form (do not
overbeat). Beat in milk.
With rubber spatula, spread cocoa cream into cooled meringue shell.
If not serving pie right away, cover and refrigerate until ready to
serve. Garnish with chocolate curls.
Makes 10 servings
Eggnog Chiffon Pie
baked pastry shell
1/4 cup sugar
1 envelope unflavored gelatin
1 1/2 cups eggnog
2 slightly beaten egg yolks
1/4 cup rum
2 egg whites
2 tablespoons sugar
3/4 cup whipping cream
caramel sauce
For filling, in a medium saucepan combine the sugar and gelatin. Add eggnog and egg yolks. Cook and stir till sugar and gelatin dissolve and mixture thickens slightly and bubbles. Cool 10 minutes; stir in rum. Chill till consistency of corn syrup; stir occasionally. Remove from refrigerator; let stand till partially set (consistency of unbeaten egg whites. Meanwhile, in a large mixer bowl beat egg whites till soft peaks form (tips curl). Gradually add the remaining 2 tablespoons sugar, beating till stiff peaks form (tips stand straight).
Fold egg whites into gelatin mixture. Beat whipping cream till soft peaks form. Fold cream into eggnog mixture. Chill till the mixture mounds when spooned; pile into baked pastry shell. Chill several hours or until set. About 1 hour before serving, prepare Caramel Filigree and drizzle atop pie. Pipe additional whipped cream around pie, if desired.
Caramel Filigree: In a heavy 1-quart saucepan heat 1/2 cup sugar over medium-low heat without stirring. When sugar begins to melt, heat and stir constantly till mixture is almost a medium caramel color (syrup will darken after removed from heat). Stir in a few drops of hot water. Let stand for 1 minute. Using a spoon quickly drizzle the caramelized sugar over the top of the pie till a web of caramel is built up.
Turtle Cheesecake Dip
2 8 oz pkgs cream cheese softened
2 Tbsp brown sugar
1 c powdered sugar
1/2 c pecans
1 /2 c mini chocolate chips
1/2 c pecans
1 c caramel sauce
1/2 c chocolate syup
Mix cream cheese,brown sugar,powdered sugar , 1/2 cup pecans and
chocolate chips. Shape into a ball or loaf. (I use saran wrap for a
neater way to do this.) Place on a platter, drizzle with caramel,
second 1/2 cup pecans, and chocolate sauce. Serve with vanilla wafers
or graham crackers
References :
Do a web search for Holiday Recipes.
References :
Fabulous Baklava
Rated: 5 out of 5 by 793 members Yields: 18 servings
"A Greek favorite that makes everyone think you are a master chef and is sooo easy to make!! I taught a Greek friend how to make apple pie and she taught me this fabulous recipe. The phyllo dough for this recipe is found in the freezer section of most grocery stores. Add a little lemon zest to the sugar sauce, if desired."
INGREDIENTS:
1 (16 ounce) package phyllo
dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon 1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey
DIRECTIONS:
1. Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9×13 inch pan.
2. Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 – 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 – 8 sheets deep.
3. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
4. Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
5. Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.
Mom’s Best Peanut Brittle
Rated: 5 out of 5 by 304 members
Yields: 16 servings
"This is a wonderful peanut brittle that is easy to make and wows everyone! Have all the ingredients for this recipe measured out and ready. This recipe requires that you react quickly. You do not have time to measure ingredients in between steps."
INGREDIENTS:
1 cup white sugar
1/2 cup light corn syrup
1/4 teaspoon salt
1/4 cup water 1 cup peanuts
2 tablespoons butter, softened
1 teaspoon baking soda
DIRECTIONS:
1. Grease a large cookie sheet. Set aside.
2. In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
3. Remove from heat; immediately stir in butter or margarine and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14×12 inches; cool. Snap candy into pieces.
References :
allrecipes
I haven’t made it yet, but this one looks yummy:
http://thehungryhousewife.blogspot.com/2008/12/peppermint-bark.html
References :
Sweet Potatoes and Marshmallow Bake
Ingredients
2 tablespoons butter, plus more for baking dish
2 cups brown sugar
1 1/2 cups water
2 1/2 pounds sweet potatoes
1 lemon, sliced and seeded
1/2 cup chopped pecans
3 cups marshmallows
Directions
Heat oven to 350 degrees F.
In a large pot melt 2 tablespoons butter. Stir in brown sugar and water. Bring to a boil, then lower and simmer while stirring until reduced and thickened, about 10 minutes.
Peel potatoes and cut lengthwise, then again making long quarters. Cut these into 1-inch pieces ending up with pie slice-shaped wedges. Place in a separate large pot of boiling water and cook for about 5 minutes. Potatoes should give a bit when poked with a fork.
Drain the potatoes and arrange in a single layer in a buttered 13 by 9-inch baking dish. Pour the syrup over the potatoes; making sure it covers the potatoes. Place lemon slices on top and bake for 35 minutes, spooning syrup over potatoes twice during that time. Potatoes are done when they are tender to the fork.
Remove from the oven, remove the lemon slices, and stir in pecans. Arrange the marshmallows evenly on top. Place back in the oven turning it up to 400 degrees F and cook until marshmallows puff up and turn brown, approximately 10 more minutes.
References :
Sunny Anderson