YUMMY CHRISTMAS DESSERTS PLZ?!
Answers:
These easy Christmas cake recipes are taken from old recipe books and scrapbooks, circa 1929!.
Coconut Layer Cake For Christmas
2 cups sugar, 3/4 cup butter, 4 eggs, 1/2 cup milk, 2-1/2 cups flour, 2 teaspoons baking powder, vanilla, coconut!. Mix ingredients as usual, reserving the egg whites for filling!.
Beat whites with 2-1/2 cups sugar added gradually until stiff, white, and smooth!. Then add coconut, spread filling, and sprinkle thickly top and sides with coconut!.
Frosty Fruitcake Recipe
1/3 cup butter, 1 cup sugar, 2 eggs, 1 teaspoon vanilla extract, 1 cup milk, 2 cups pastry, or bread flour, 3 teaspoons baking powder, 1/4 teaspoon salt!.
Cream butter well; add sugar; add yolks of eggs and vanilla; mix well; add milk, then flour, baking powder, and salt which have been sifted together; mix in beaten egg whites!. Bake in 3 greased and floured layer tins in moderate oven at 375oF about 20 minutes!. Put cake together with fruit filling and cover thickly with white icing!. Makes 3 layers baked in 8-inch pans!.
Fruit Filling and Icing: 2-1/2 cups granulated sugar, 3/4 cup boiling water, 1 teaspoon baking powder, 1 teaspoon lemon juice, 1 cup mixed figs, cherries, and pineapple, cut fine; whites of 2 eggs!.
Boil sugar, water, and baking powder without stirring until syrup spins a thread (238oF); beat egg whites until dry; add syrup gradually, beating constantly until right consistency to spread; add flavouring and cool!.
Add fruit to 1/3 this icing and spread thickly between layers!. Cover top and side of cake with remaining plain icing!. Decorate top with nuts if desired!. Some of the fruits can be omitted, and the choice is a matter of taste!.
Easy Cake Icing Recipe
You will find this icing easy to make: Heat 2 tablespoons cream and add very gradually confectioners' sugar, stirring constantly until the mixture is of the right consistency to spread; then add 2 tablespoons melted butter and 1/2 teaspoon vanilla!.
Snow Flake Cake
Half a cupful of butter, one and a half of sugar, two of pastry flour, one-fourth of a cupful of milk, the whites of five eggs, one teaspoonful of cream of tartar, half a teaspoonful of soda, or a teaspoonful and a half of baking-powder, the juice of half a lemon!. Beat the butter to a cream!. Gradually add the sugar, then the lemon, and when very light, the milk, and whites of the eggs, beaten to a stiff froth; then the flour, in which the soda and cream of tartar are well mixed!. Bake in sheets in a moderate oven!. When nearly cool, frost!.
Snow Flake Frosting Recipe: The whites of three eggs, two large cupfuls of powdered sugar, half a grated coconut, the juice of half a lemon!. Beat the whites to a stiff froth!. Add the sugar, gradually, and the lemon and coconut!. Put a layer of frosting on one sheet of the cake!. Place the other sheet on this, and cover with frosting!. Or, simply frost the top of each sheet, as you would any ordinary cake!. Set in a cool place to harden!.
Gingerbread Brownies
Ingredients
* 1 1/2 cups all-purpose flour
* 1 cup sugar
* 1/4 cup unsweetened cocoa powder
* 1 tsp!. ground ginger
* 1 tsp!. ground cinnamon
* 1/2 tsp!. baking soda
* 1/2 tsp!. ground cloves
* 1/4 cup unsalted butter, melted
* 1/3 cup molasses
* 2 eggs
* Powdered sugar
Method
Combine flour, sugar, cocoa powder, ginger, cinnamon, baking soda, and cloves in a large mixing bowl!. In a separate bowl, combine melted butter, molasses, and eggs!. Add to flour mixture, stirring until combined!. Do not beat (the batter will be thick)!. Spread batter in a greased 13x9x2-inch baking pan!. Bake in a 350 degree oven for 20 minutes!. Do not over bake!. Cool on a wire rack!. Dust with powdered sugar sprinkled through a paper doily!. Cut into squares!.
Notes:
Number of Servings: 24
Cranberry Nut Pie Recipe
1 1/4 C!. fresh or frozen cranberries
1/4 C!. brown sugar
1/4 C!. chopped walnuts
1 egg
1/2 C!. sugar
1/2 C!. all-purpose flour
1/3 C!. butter, melted
Preheat oven to 325° F!. Butter a 9-inch pie plate!.
Layer cranberries on bottom of pan!. Sprinkle with brown sugar and nuts!. In a bowl, beat egg until thick; gradually add sugar, beating until thoroughly blended!. Stir in flour and melted butter; blend well!. Pour over cranberries!. Bake 45 minutes!. Cut in wedges!.
Makes 6 servings!.
Eggnog Cheesecake Recipe
Crust:
1 cup finely ground cashews
1 cup crushed graham crackers (14 squares)
1/2 cup sugar
1/2 cup butter, melted
Filling:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 tablespoon rum (optional)
1 teaspoon vanilla
1/4 teaspoon ground nutmeg
3 eggs
1-1/2 cups dairy eggnog
Cashews for garnish (optional)
In medium bowl, stir together ground cashews, cracker crumbs and sugar!. Drizzle with butter, toss until mixed and press onto bottom and 1-1/2 inches up sides of 10-inch springform pan!. Set aside!.
In large mixing bowl, beat cream cheese with electric mixer on medium-high speed 3 to 4 minutes or until light and fluffy!. Gradually beat in sugar, beating 2 to 3 minutes or until mixture is smooth, scraping sides of bowl!. Reduce speed to medium, beat in rum (if using), vanilla and nutmeg!. Add eggs, all at once; beat on low speed until just combined!. Stir in eggnog!.
Pour filling into crust-lined pan and place in shallow roasting pan!. Bake at 350° F!. 45 to 50 minutes or until center appears nearly set when pan is lightly shaken!. Cool 15 minutes on wire rack!. Loosen crust from sides of pan and cool 30 minutes!. Remove sides of pan and cool completely!. Cover with plastic wrap and refrigerate up to 2 days!. Garnish with cashews, if desired!.
Serves 16!.Www@FoodAQ@Com
Coconut Layer Cake For Christmas
2 cups sugar, 3/4 cup butter, 4 eggs, 1/2 cup milk, 2-1/2 cups flour, 2 teaspoons baking powder, vanilla, coconut!. Mix ingredients as usual, reserving the egg whites for filling!.
Beat whites with 2-1/2 cups sugar added gradually until stiff, white, and smooth!. Then add coconut, spread filling, and sprinkle thickly top and sides with coconut!.
Frosty Fruitcake Recipe
1/3 cup butter, 1 cup sugar, 2 eggs, 1 teaspoon vanilla extract, 1 cup milk, 2 cups pastry, or bread flour, 3 teaspoons baking powder, 1/4 teaspoon salt!.
Cream butter well; add sugar; add yolks of eggs and vanilla; mix well; add milk, then flour, baking powder, and salt which have been sifted together; mix in beaten egg whites!. Bake in 3 greased and floured layer tins in moderate oven at 375oF about 20 minutes!. Put cake together with fruit filling and cover thickly with white icing!. Makes 3 layers baked in 8-inch pans!.
Fruit Filling and Icing: 2-1/2 cups granulated sugar, 3/4 cup boiling water, 1 teaspoon baking powder, 1 teaspoon lemon juice, 1 cup mixed figs, cherries, and pineapple, cut fine; whites of 2 eggs!.
Boil sugar, water, and baking powder without stirring until syrup spins a thread (238oF); beat egg whites until dry; add syrup gradually, beating constantly until right consistency to spread; add flavouring and cool!.
Add fruit to 1/3 this icing and spread thickly between layers!. Cover top and side of cake with remaining plain icing!. Decorate top with nuts if desired!. Some of the fruits can be omitted, and the choice is a matter of taste!.
Easy Cake Icing Recipe
You will find this icing easy to make: Heat 2 tablespoons cream and add very gradually confectioners' sugar, stirring constantly until the mixture is of the right consistency to spread; then add 2 tablespoons melted butter and 1/2 teaspoon vanilla!.
Snow Flake Cake
Half a cupful of butter, one and a half of sugar, two of pastry flour, one-fourth of a cupful of milk, the whites of five eggs, one teaspoonful of cream of tartar, half a teaspoonful of soda, or a teaspoonful and a half of baking-powder, the juice of half a lemon!. Beat the butter to a cream!. Gradually add the sugar, then the lemon, and when very light, the milk, and whites of the eggs, beaten to a stiff froth; then the flour, in which the soda and cream of tartar are well mixed!. Bake in sheets in a moderate oven!. When nearly cool, frost!.
Snow Flake Frosting Recipe: The whites of three eggs, two large cupfuls of powdered sugar, half a grated coconut, the juice of half a lemon!. Beat the whites to a stiff froth!. Add the sugar, gradually, and the lemon and coconut!. Put a layer of frosting on one sheet of the cake!. Place the other sheet on this, and cover with frosting!. Or, simply frost the top of each sheet, as you would any ordinary cake!. Set in a cool place to harden!.
Gingerbread Brownies
Ingredients
* 1 1/2 cups all-purpose flour
* 1 cup sugar
* 1/4 cup unsweetened cocoa powder
* 1 tsp!. ground ginger
* 1 tsp!. ground cinnamon
* 1/2 tsp!. baking soda
* 1/2 tsp!. ground cloves
* 1/4 cup unsalted butter, melted
* 1/3 cup molasses
* 2 eggs
* Powdered sugar
Method
Combine flour, sugar, cocoa powder, ginger, cinnamon, baking soda, and cloves in a large mixing bowl!. In a separate bowl, combine melted butter, molasses, and eggs!. Add to flour mixture, stirring until combined!. Do not beat (the batter will be thick)!. Spread batter in a greased 13x9x2-inch baking pan!. Bake in a 350 degree oven for 20 minutes!. Do not over bake!. Cool on a wire rack!. Dust with powdered sugar sprinkled through a paper doily!. Cut into squares!.
Notes:
Number of Servings: 24
Cranberry Nut Pie Recipe
1 1/4 C!. fresh or frozen cranberries
1/4 C!. brown sugar
1/4 C!. chopped walnuts
1 egg
1/2 C!. sugar
1/2 C!. all-purpose flour
1/3 C!. butter, melted
Preheat oven to 325° F!. Butter a 9-inch pie plate!.
Layer cranberries on bottom of pan!. Sprinkle with brown sugar and nuts!. In a bowl, beat egg until thick; gradually add sugar, beating until thoroughly blended!. Stir in flour and melted butter; blend well!. Pour over cranberries!. Bake 45 minutes!. Cut in wedges!.
Makes 6 servings!.
Eggnog Cheesecake Recipe
Crust:
1 cup finely ground cashews
1 cup crushed graham crackers (14 squares)
1/2 cup sugar
1/2 cup butter, melted
Filling:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 tablespoon rum (optional)
1 teaspoon vanilla
1/4 teaspoon ground nutmeg
3 eggs
1-1/2 cups dairy eggnog
Cashews for garnish (optional)
In medium bowl, stir together ground cashews, cracker crumbs and sugar!. Drizzle with butter, toss until mixed and press onto bottom and 1-1/2 inches up sides of 10-inch springform pan!. Set aside!.
In large mixing bowl, beat cream cheese with electric mixer on medium-high speed 3 to 4 minutes or until light and fluffy!. Gradually beat in sugar, beating 2 to 3 minutes or until mixture is smooth, scraping sides of bowl!. Reduce speed to medium, beat in rum (if using), vanilla and nutmeg!. Add eggs, all at once; beat on low speed until just combined!. Stir in eggnog!.
Pour filling into crust-lined pan and place in shallow roasting pan!. Bake at 350° F!. 45 to 50 minutes or until center appears nearly set when pan is lightly shaken!. Cool 15 minutes on wire rack!. Loosen crust from sides of pan and cool 30 minutes!. Remove sides of pan and cool completely!. Cover with plastic wrap and refrigerate up to 2 days!. Garnish with cashews, if desired!.
Serves 16!.Www@FoodAQ@Com
Red Velvet Cake
1 cup butter, softened
3 cups white sugar
6 eggs
1 ounce red food coloring
3 tablespoons unsweetened cocoa powder
3 cups all-purpose flour
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking soda
1 tablespoon white vinegar
2 (8 ounce) packages cream cheese
12 ounces white chocolate
1 cup butter, softened
Preheat oven to 325 degrees F (165 degrees C)!. Grease and flour three 8 inch pans!.
In a large bowl, cream 1 cup butter with sugar!. Add eggs one at a time, beating well after each addition!. Mix food coloring with cocoa and add to mixture!.
Add flour alternately with buttermilk!. Add vanilla and salt!.
Mix baking soda with vinegar, and gently stir into mixture!. Be careful not to over mix!.
Divide batter into three prepared 8 inch round pans!. Bake at 325 degrees F (165 degrees C) for 25 minutes!. Allow to cool!.
To make the White Chocolate Cream Cheese Icing: Melt the white chocolate and allow to cool to lukewarm!. In a large bowl, beat the cream cheese until light and fluffy!. Gradually beat in melted white chocolate and softened butter!. Beat until it is the consistency of whipped cream, then use to fill and frost the cake!.
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German Christmas Gingerbread
1 cup butter, softened
2 cups packed brown sugar
3 eggs
2/3 cup honey
1/4 cup orange liqueur
1 cup sour cream
1/2 cup orange juice
1 2/3 cups all-purpose flour
1 cup whole wheat flour
4 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup raisins
1 cup blanched slivered almonds
Whisk together the flours, baking powder, and spices!.
In a large bowl, cream the butter or margarine with the brown sugar!. Beat in the eggs, then the honey, orange liqueur, sour cream, and orange juice!. Beat the flour mixture into the creamed mixture, and then stir in the raisins and almonds!. Turn batter into a greased and floured tube pan!.
Bake cake at 350 degrees F (175 degrees C) for 80 minutes, or until it tests done with toothpick!. Transfer to a rack to cool!.
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Christmas Fruitcake
1/8 cup chopped dried cherries
1/8 cup chopped dried mango
1/4 cup dried cranberries
1/4 cup dried currants
2 tablespoons chopped candied citron
1/4 cup dark rum
1/2 cup butter
1/4 cup packed brown sugar
1 egg
1/2 cup all-purpose flour
1/8 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
2 tablespoons milk
1/4 cup unsulfured molasses
1/4 cup chopped pecans
1/4 cup dark rum, divided
Soak cherries, mango, cranberries, currants, and citron in 1/4 cup rum for at least 24 hours!. Cover tightly, and store at room temperature!.
Preheat oven to 325 degrees F (165 degrees C)!. Butter a 6x3 inch round pan, and line with parchment paper!.
In a large bowl, cream together butter and brown sugar until fluffy!. Beat in egg!. Whisk together flour, baking soda, salt, and cinnamon; mix into butter and sugar in three batches, alternating with molasses and milk!. Stir in soaked fruit and chopped nuts!. Scrape batter into prepared pan!.
Bake in preheated oven for 40 to 45 minutes!. Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum!.
Cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake!. Moisten cheesecloth with 1 tablespoon rum!. Arrange cheesecloth on top of parchment paper, and unmold cake onto it!. Sprinkle top and sides of cake with remaining rum!. Wrap the cheesecloth closely to the surface of the cake, then wrap with paper!. Place in an airtight tin, and age for at least 10 weeks!. If storing longer, douse with additional rum for every 10 weeks of storage!.
--------------------------Www@FoodAQ@Com
1 cup butter, softened
3 cups white sugar
6 eggs
1 ounce red food coloring
3 tablespoons unsweetened cocoa powder
3 cups all-purpose flour
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking soda
1 tablespoon white vinegar
2 (8 ounce) packages cream cheese
12 ounces white chocolate
1 cup butter, softened
Preheat oven to 325 degrees F (165 degrees C)!. Grease and flour three 8 inch pans!.
In a large bowl, cream 1 cup butter with sugar!. Add eggs one at a time, beating well after each addition!. Mix food coloring with cocoa and add to mixture!.
Add flour alternately with buttermilk!. Add vanilla and salt!.
Mix baking soda with vinegar, and gently stir into mixture!. Be careful not to over mix!.
Divide batter into three prepared 8 inch round pans!. Bake at 325 degrees F (165 degrees C) for 25 minutes!. Allow to cool!.
To make the White Chocolate Cream Cheese Icing: Melt the white chocolate and allow to cool to lukewarm!. In a large bowl, beat the cream cheese until light and fluffy!. Gradually beat in melted white chocolate and softened butter!. Beat until it is the consistency of whipped cream, then use to fill and frost the cake!.
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German Christmas Gingerbread
1 cup butter, softened
2 cups packed brown sugar
3 eggs
2/3 cup honey
1/4 cup orange liqueur
1 cup sour cream
1/2 cup orange juice
1 2/3 cups all-purpose flour
1 cup whole wheat flour
4 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup raisins
1 cup blanched slivered almonds
Whisk together the flours, baking powder, and spices!.
In a large bowl, cream the butter or margarine with the brown sugar!. Beat in the eggs, then the honey, orange liqueur, sour cream, and orange juice!. Beat the flour mixture into the creamed mixture, and then stir in the raisins and almonds!. Turn batter into a greased and floured tube pan!.
Bake cake at 350 degrees F (175 degrees C) for 80 minutes, or until it tests done with toothpick!. Transfer to a rack to cool!.
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Christmas Fruitcake
1/8 cup chopped dried cherries
1/8 cup chopped dried mango
1/4 cup dried cranberries
1/4 cup dried currants
2 tablespoons chopped candied citron
1/4 cup dark rum
1/2 cup butter
1/4 cup packed brown sugar
1 egg
1/2 cup all-purpose flour
1/8 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
2 tablespoons milk
1/4 cup unsulfured molasses
1/4 cup chopped pecans
1/4 cup dark rum, divided
Soak cherries, mango, cranberries, currants, and citron in 1/4 cup rum for at least 24 hours!. Cover tightly, and store at room temperature!.
Preheat oven to 325 degrees F (165 degrees C)!. Butter a 6x3 inch round pan, and line with parchment paper!.
In a large bowl, cream together butter and brown sugar until fluffy!. Beat in egg!. Whisk together flour, baking soda, salt, and cinnamon; mix into butter and sugar in three batches, alternating with molasses and milk!. Stir in soaked fruit and chopped nuts!. Scrape batter into prepared pan!.
Bake in preheated oven for 40 to 45 minutes!. Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum!.
Cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake!. Moisten cheesecloth with 1 tablespoon rum!. Arrange cheesecloth on top of parchment paper, and unmold cake onto it!. Sprinkle top and sides of cake with remaining rum!. Wrap the cheesecloth closely to the surface of the cake, then wrap with paper!. Place in an airtight tin, and age for at least 10 weeks!. If storing longer, douse with additional rum for every 10 weeks of storage!.
--------------------------Www@FoodAQ@Com