Your Christmas Recipes

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TheRealJuliane

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Since another poster started a “Christmas” thread, and many foods have been mentioned, I thought I would start a thread to gather Christmas recipes. I am requesting that the recipe for “cranberry cinnamon buns” be posted here, as it sounds delightful.

Favorite baked goods or other Christmas foods, post your recipe!

Thanks!

:christmastree1:
 
Some favorites (with cranberries!):

Harvest fruit pie

pastry for 2-crust pie (I use refrigerated, but you can make your own)
2 lbs. Granny Smith apples (peeled, cored and coarsely chopped)
1 lb. Bosc pears (peeled, cored and coarsely chopped)
1 cup fresh cranberries
3/4 cup sugar
1/3 cup flour
1 Tbsp. fresh lemon juice

Place bottom crust in deep dish 9" pie plate. Toss apples, pears and cranberries in a large bowl with sugar, lemon juice and flour. Pour into pie pan and top with second crust. Seal and flute as usual. Brush with egg wash or sprinkle additional sugar on top if desired. Cut vents in top crust. Bake at 400 degrees for 1 hr. 10 minutes (cover edges with foil for the first 45 minutes to prevent over browning) until golden. Let cool on wire rack before serving.

Cranberry Punch

5 tea bags (regular orange pekoe)
5 cups boiling water
1/2 tsp. allspice
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 cup sugar
1 quart cranberry juice
3 cups water
1 cup orange juice
3/4 cup lemon juice

Pour boiling water over tea bags and spices and steep for 5 minutes. Strain, add sugar and let cool. Add remaining ingredients and mix. Pour into punch bowl. For fun, use mini ring pound cake pans to freeze water with orange slices and fresh cranberries to float in punch.
 
Sigh…

My mom would make cannoli, buccelati (a cookie filled with a nut, fig, marsala wine, currants filling. The filling was made with a hand grinder…not a food processor) sicilian cassata, honey balls.

All wonderful stuff. And none of these recipes is written down.😦

Maybe I’ll have her bake some things and video her. I think she hasn’t made cannoli in over 20 years. She is starting to become forgetful…so I hope she can remember.😦

My aunt would make cream puffs ( mom and aunt were competitive cooks). They had different recipe’s for “Pan di Spagna” a very light sponge cake.

My aunt’s differed slightly. After she passed away, my mother admitted that my aunt’s was better, now she makes it my aunt’s way. I tried making it once, and it came out very flat.

We used to make “Baccala’” on Christmas eve. It’s dried salted cod. It needs to be rehydrated with water. The process takes a day or so. Then it would be breaded and fried with potatoes on the side, Or prepared with a tomato sauce, with I think capers and olives…

I’ve never made that, but perhaps we’ll try.
 
My mom made spritz cookies every year when I was little. She gave me her old-fashioned cookie press years ago, when I married and moved away. More recently, I received a more newfangled (automatic) cookie press, but it’s collecting dust in the cabinet. I prefer my mom’s old hand-crank press. 🙂

Now that I’m a vegan, I’m going to look into “veganizing” the recipe.

My elder daughter is the cook in the family. Her husband won a very large ham (pork isn’t even allowed in my home) and is looking at various ways to prepare it. I don’t think she’s decided anything yet. She’s a very creative cook, and likes to put her own personal touch on traditional recipes.

My younger daughter is a adult picky eater, and she usually makes easy snack foods to take to holiday parties, like Rolo turtles, etc.

Jala
 
Hmm. I’ll have to think of some! One of our traditional desserts, off the top of my head, are Mexican Wedding cookies. Combine finely chopped walnuts, butter, flour, white sugar, + vanilla; chill for an hour; roll into little balls; bake at 325 for 15 minutes, then let cool completely before rolling in powdered sugar. Yum!
 
As requested.

I found this recipe in a December issue of Canadian Living probably 25 years ago. They later printed a hardcover book, The Canadian Living Christmas Book, that has everything from crafts to do with the kids to Boxing Day recipes with leftover turkey to New Year’s Eve & New Year’s Day menus.

INGREDIENTS:
  • 1/4 cup granulated sugar
  • 1/2 cup lukewarm water
  • 1 pkg. active dry yeast (or 1 tablespoon/15 ml)
  • 1/2 cup sour cream
  • 1/4 cup butter, cubed
  • 1 teaspoon salt
  • 2 eggs
  • 1 1/2 cups whole wheat flour
  • 2 cups all-purpose flour
FILLING:
  • 2 cups cranberries
  • 1/2 cup water
  • 1-1/4 cups packed brown sugar, divided
  • 1 cup chopped pecans
  • 1 tablespoon ground cinnamon
  • 1/4 cup butter, melted

    TOPPING:
  • 1/4 cup corn syrup
  • 3/4 cup icing (confectioner’s) sugar
  • 1 tablespoon milk
  • Cranberries and red and green candied cherries, halved

    DIRECTIONS
  • Dissolve 1 teaspoon of the granulated sugar in the lukewarm (120°-130°) water. Sprinkle in yeast; let stand for 10 minutes or until frothy.
  • In a small saucepan, heat the sour cream, remaining granulated sugar, butter and salt over low heat until sugar dissolves. Let cool.
  • In bowl, beat eggs with sour cream and yeast mixtures; gradually beat in whole wheat flour. Beat for 2 minutes or until smooth.
  • With wooden spoon, gradually beat in enough of the all-purpose flour to make a soft, slightly sticky dough. On a lightly floured surface, knead for 8-10 minutes or until smooth and elastic. Place in a greased bowl, turning to grease all over. Cover with plastic wrap and let rise in a warm draft-free area for 1 1/2 hours or until doubled in bulk (or in refrigerator overnight).
  • FILLING: Meanwhile, in saucepan, bring cranberries and water to a boil. Cover and boil gently for 5 minutes. Stir in 1/4 cup of the brown sugar; reduce heat and simmer, uncovered, for 5 minutes or until thickened, stirring occasionally. Let cool.
  • Combine the pecans, cinnamon and remaining brown sugar; set aside.
  • Punch down dough; divide in half. On a lightly floured surface, roll out one half to a 14x12-inch rectangle. Brush with 1 tablespoon of the melted butter; spread with half of the pecan mixture. Starting at the long side, roll up tightly, pinching seam to seal. Brush with another tablespoon of melted butter.
  • Using a serrated knife, cut a 2-inch thick slice from end: reserve. Cut remaining roll into 15 slices. Cover a large baking sheet with foil and grease well. Center smallest slice near the top of the foil-covered baking sheet. Snugly arrange the slices in four more rows, adding one more slice to each row. Center reserved slice, lengthwise under the tree. Repeat with remaining dough. Cover and let rise until doubled, about 45-50 minutes.
  • Bake at 350° for 25-30 minutes or until golden brown.
  • In a saucepan, heat corn syrup over low heat. Transfer foil with trees onto wire racks; brush with corn syrup. Cool for 20 minutes.
  • In a small bowl, combine the confectioners’ sugar and milk (I sometimes use fresh orange juice for this). Fill a small pastry or plastic bag; cut a small hole in corner of bag. Pipe on trees for garlands. Garnish with cranberries and candied cherries. Yield: 2 trees (16 rolls each).
 
Now THAT’S what I’m talking about!!! A true recipe, with quantities of ingredients and everything!

The outcome is spectacular!

I will have to substitute gluten free flour for the regular flour, but I have a good blend from England and all I have to add is a little xanthan gum for texture, so they should work out. Have to make a batch ahead of time to make sure of course, because that’s quite a bit of work and it would be a disappointment if it failed.

Thanks again!!!

:love::love::love:
 
Bluerose I think I might try those recipes. They both sound delightful.
I would of never thought to add cranberries to cinnamon buns. Are they the fresh kind? That would be terrific. I for some reason don’t like dried cranberries in baked goods. I have a recipe for cranberry bread that is awesome. It tastes best made a day in advance. Will post after I dig it out.

Now I keep thinking about cinnamon buns ( lol typing on my iPad and typed cinnamon nuns. HA)
 
petitfleur said:
Bluerose I think I might try those recipes. They both sound delightful.
I would of never thought to add cranberries to cinnamon buns. Are they the fresh kind? That would be terrific. I for some reason don’t like dried cranberries in baked goods. I have a recipe for cranberry bread that is awesome. It tastes best made a day in advance. Will post after I dig it out.

Now I keep thinking about cinnamon buns ( lol typing on my iPad and typed cinnamon nuns. HA)
Click to expand...
My recipe calls for fresh but either fresh or frozen cranberries will work. Dried won’t. There is a similar “Taste of Home” recipe on the net.

I love cranberries so Thanksgiving and Christmas are favourite times if only because it’s ‘Cranberry Season’.😉

I make a Cranberry Sorbet which, I’m happy to say, not many people appreciate, preferring instead the high fat content pastries. I get to eat most of it.:extrahappy:
Cranberry Sorbet

1/2 cup (100g) sugar
1/2 cup (125ml), plus 1/4 cup (60ml) water
12 ounces (340g) fresh or frozen cranberries (if frozen, thaw first)
pinch of salt
1/2 cup (125ml) orange or tangerine juice, preferably freshly squeezed
optional: 1 tablespoon orange-flavored liqueur, such as Cointreau or Grand Marnier
  1. In a medium saucepan, heat the sugar with 1/2 cup (125ml) water then add the cranberries and a pinch of salt.
  2. Cover, and cook at a low boil for about 10 minutes, or until the cranberries are completely softened.
  3. Remove from heat and let the cranberries sit until room temperature, covered.
  4. Once the cranberries have cooled, puree the cranberries with any liquid and the orange juice, 1/4 cup water (60ml), and the orange-flavored liqueur, if using.
  5. Chill thoroughly, then freeze in your ice cream maker according to the manufacturer’s instructions.
If you don’t have an ice cream maker, just pour the mixture in a metal cake pan and put in the freezer. Once it’s frozen set (stiff but still a little soft in the center), place in food processor and process until fluffy. Pour into airtight container and freeze. Let sit for 10 minutes before serving.
 
petitfleur said:
Bluerose I think I might try those recipes. They both sound delightful.
I would of never thought to add cranberries to cinnamon buns. Are they the fresh kind? That would be terrific. I for some reason don’t like dried cranberries in baked goods. I have a recipe for cranberry bread that is awesome. It tastes best made a day in advance. Will post after I dig it out.

Now I keep thinking about cinnamon buns ( lol typing on my iPad and typed cinnamon nuns. HA)
Click to expand...
Think I will call them “cinnamon NUNS” from now on!! Haha ahahhaa good old Apple self-correction…
 
FRUIT CAKE. YUM YUM YUM!!!

1 cup butter
1/2 cup light brown sugar
1/2 cup dark brown sugar
3 large eggs
3 tablespoons brandy or rum + extra for brushing…Just buy a 1/2 pint 🙂
Juice and zest of one orange
zest of one lemon
3/4 cup almond meal (ground almond)
1 cup favorite nuts or mix of nuts
1 pound assorted dried fruits
1 pound dried cherries
3/4 pound raisins. I use the package with 3 kinds of rasins in it.
2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Butter spring form pan. line bottom and sides of pan with buttered parchment paper. Cut paper for side of pan so it will extend above the side of the pan two inches. preheat oven to 325 degrees F or 160 degrees C.
In a mixing bowl beat butter and sugars until lite and fluffy. Add eggs one at a time beating well after each egg. Add brandy or rum, juice and zest of orange and zest of lemon Than fold in almond meal, nuts and all dried and candied fruits. In a separate bowl mix the flour, salt and baking powder together and than fold into the cake batter. Now put your batter into your prepared pan and place it on top of a larger baking sheet. Decorate top of cake at this time if you wish. Whole nuts, candired fruits, heck be creative pretzels might work. Bake in preheated oven one hour than reduce the oven temperature to 300 degrees F or 150 degrees C and bake another one hour and thirty minutes. or until the ol toothpick comes out clean. Remove cake from oven and let it cool completely. Now poke a bunch of holes in top of cake with a skewer and brush the top of the cake with brandy or rum. Wrap cake in plastic wrap and than aluminum foil and put in cake tin. Continue brushing cake with brandy or rum a couple of times a week until Christmas. You should start making this cake a month or so before you plan to serve it.
P.S. This fruit cake is a whole lot easir to make than it reads above.
 
Thank you for the fruit cake recipe! I would never disgrace a proper fruit cake with such an abomination as that nasty candied “fruit!” I have never yet made a Christmas cake but one of these years…

👍
 
TheRealJuliane said:
Now THAT’S what I’m talking about!!! A true recipe, with quantities of ingredients and everything!

The outcome is spectacular!

I will have to substitute gluten free flour for the regular flour, **but I have a good blend from England **and all I have to add is a little xanthan gum for texture, so they should work out. Have to make a batch ahead of time to make sure of course, because that’s quite a bit of work and it would be a disappointment if it failed.

Thanks again!!!

:love::love::love:
Click to expand...
Do you know what is in the mix?

Yes, I may want to try to duplicate it. :o
 
maryjk said:
Do you know what is in the mix?

Yes, I may want to try to duplicate it. :o
Click to expand...
Here’s the ingredient list:

Flour blend: (Rice, Potato, Tapioca, Maize (corn), Buckwheat) It doesn’t say what the proportions are (probably proprietary).

No xanthan or guar gum included, so depending on the recipe, I’d have to add 2 tsp or more.

I can get you a few recipes for GF flour blends, if you’d like. It’s a bit of a pain to have to keep several different types of flour on hand, but no one substitute for glutenous flour really gives the perfect texture or taste, so that’s why a lot of folks use a blend. I prefer mostly corn starch, myself.
 
TheRealJuliane said:
Here’s the ingredient list:

Flour blend: (Rice, Potato, Tapioca, Maize (corn), Buckwheat) It doesn’t say what the proportions are (probably proprietary).

No xanthan or guar gum included, so depending on the recipe, I’d have to add 2 tsp or more.

I can get you a few recipes for GF flour blends, if you’d like. It’s a bit of a pain to have to keep several different types of flour on hand, but no one substitute for glutenous flour really gives the perfect texture or taste, so that’s why a lot of folks use a blend. I prefer mostly corn starch, myself.
Click to expand...
I normally use Pamela’s Baking and Pancake mix. It works for pancakes, waffles and banana bread. I also use it if I need to bread something or make gravy. And I have used Bette Hagman’s mix in the past.

But if you had one you really like, I was going to try it. 🤷
 
DavidWJackson said:
FRUIT CAKE. YUM YUM YUM!!!

1 cup butter
1/2 cup light brown sugar
1/2 cup dark brown sugar
3 large eggs
3 tablespoons brandy or rum + extra for brushing…Just buy a 1/2 pint 🙂
Juice and zest of one orange
zest of one lemon
3/4 cup almond meal (ground almond)
1 cup favorite nuts or mix of nuts
1/2 pound assorted dried fruits
1 pound dried cherries
3/4 pound raisins. I use the package with 3 kinds of rasins in it.
2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Butter spring form pan. line bottom and sides of pan with buttered parchment paper. Cut paper for side of pan so it will extend above the side of the pan two inches. preheat oven to 325 degrees F or 160 degrees C.
In a mixing bowl beat butter and sugars until lite and fluffy. Add eggs one at a time beating well after each egg. Add brandy or rum, juice and zest of orange and zest of lemon Than fold in almond meal, nuts and all dried and candied fruits. In a separate bowl mix the flour, salt and baking powder together and than fold into the cake batter. Now put your batter into your prepared pan and place it on top of a larger baking sheet. Decorate top of cake at this time if you wish. Whole nuts, candired fruits, heck be creative pretzels might work. Bake in preheated oven one hour than reduce the oven temperature to 300 degrees F or 150 degrees C and bake another one hour and thirty minutes. or until the ol toothpick comes out clean. Remove cake from oven and let it cool completely. Now poke a bunch of holes in top of cake with a skewer and brush the top of the cake with brandy or rum. Wrap cake in plastic wrap and than aluminum foil and put in cake tin. Continue brushing cake with brandy or rum a couple of times a week until Christmas. You should start making this cake a month or so before you plan to serve it.
P.S. This fruit cake is a whole lot easir to make than it reads above.
Click to expand...
P.S. should have been 1/2 Lb. assorted dried fruit. Sorry. I made the change here.

You can’t use fresh fruit in a real fruit cake. There would simply be to much liquid to deal with. Dried fruit would be to tough. Sorry. The last time I purchased a good fruit cake in a store was in the late nineteen eighties and they sold at around thirty dallars. I would guess if you were to buy a good fruit cake today, you might have to spend around fifty dollars. I seen a two x six inch frut cake in my local super market the other day for eleven dollars. It might have been a good one. But, I don’t know. I make my own.
 
DavidWJackson said:
P.S. should have been 1/2 Lb. assorted dried fruit. Sorry. I made the change here.

You can’t use fresh fruit in a real fruit cake. There would simply be to much liquid to deal with. Dried fruit would be to tough. Sorry. The last time I purchased a good fruit cake in a store was in the late nineteen eighties and they sold at around thirty dallars. I would guess if you were to buy a good fruit cake today, you might have to spend around fifty dollars. I seen a two x six inch frut cake in my local super market the other day for eleven dollars. It might have been a good one. But, I don’t know. I make my own.
Click to expand...
There’s a bakery in Corsicana Texas that makes wonderful fruit cakes. They call them “pecan cakes.”

I know you can’t use fresh fruit, but you can use raisins and currants. And that candied “fruit” stuff…😛 yuck, just yuck.
 
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