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Christmas Recipes, Crafts, Ideas etc.

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judyb57

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Feb 20, 2008
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Eggnog Trifle Recipe

Ingredients

3/4 cup cold milk
1 package (3.4 ounces) instant vanilla pudding mix
2 cups eggnog
1/2 teaspoon almond extract
1-1/2 cups heavy whipping cream, whipped, divided
1 loaf-shaped angel food cake (10-1/2 ounces) or sponge cake
1 cup raspberry jam or preserves
2 tablespoons confectioners' sugar
1/2 teaspoon Spice Islands® pure vanilla extract
Maraschino cherry halves

Directions

In a bowl, whisk milk and pudding mix until blended. Gradually add eggnog; mix well. Fold in extract and 1 cup whipped cream; set aside.
Cut cake into 1/2-in. slices; place a fourth in a 2-qt. serving bowl. Top with 1/3 cup jam. Spoon 1 cup of eggnog mixture over all. Repeat twice. Cover and chill for at least 2 hours.
Fold sugar and vanilla into remaining whipped cream; spoon on top of trifle. Garnish with cherries.

Yield: 8-10 servings.
 

sorcer3ss

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Feb 25, 2008
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Apricot balls


1 tin condensed milk (light is OK)
1 cup dried apricots, chopped finely
2-3 tablespoons dry sherry
1 packet dessicated coconut


Combine all ingredients other than coconut in a large bowl. Add just enough coconut to the mixture so that it is firm enough to roll into balls. Pour more coconut onto a plate. Take teaspoons of the apricot ball mixture, roll into balls between your palms, then roll in the coconut until coated and no longer sticky. Repeat with the remaining mixture. Store in an airtight container in the refrigerator until ready to serve.


These simple but tasty treats are best made at least a couple of weeks in advance so that the alcohol can permeate them properly. They are delightful served as an after dinner treat, or any time, really!
 

CareyG

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<img src="http://img.photobucket.com/albums/v448/CareyG/Capture-12.jpg">​
 

CareyG

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<img src="http://img.photobucket.com/albums/v448/CareyG/mints.jpg">​
 

CareyG

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CareyG

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Gingerbread Sandwich Trees

<img src="http://img.photobucket.com/albums/v448/CareyG/exps45890_SD1785597D57B.jpg">

Ingredients
3/4 cup butter, softened
1 cup packed brown sugar
1 egg
3/4 cup molasses
4 cups all-purpose flour
3 teaspoons pumpkin pie spice
1-1/2 teaspoons baking soda
1-1/4 teaspoons ground ginger
1/4 teaspoon salt
M&M's miniature baking bits
3/4 cup vanilla frosting
1/4 cup confectioners' sugar
Green food coloring, optional

Directions
In a large bowl, cream butter and brown sugar until light and fluffy. Add egg and molasses. Combine the flour, pumpkin pie spice, baking soda, ginger and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle.
On a lightly floured surface, roll dough to 1/8-in. thickness.
Cut with a floured 3-in. tree-shaped cookie cutter. Place 2 in. apart on ungreased baking sheets. Gently press baking bits into half of the cookies.
Bake at 325° for 8-10 minutes or until edges are firm. Remove to wire racks to cool completely.
In a small bowl, combine frosting and confectioners' sugar until smooth; tint green if desired. Spread over the bottoms of plain cookies; top with decorated cookies. Store in the refrigerator. Yield: 2 dozen.
 

MotelPrisoner

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Feb 25, 2008
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Ingredients:
1/2 cup butter
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup raspberry jam
1 cup confectioners' sugar
1/4 teaspoon almond extract
1 tablespoon hot water
1/4 cup candied cherries, chopped

Directions:
1.Cream butter. Add sugar, creaming well. Beat in egg and vanilla. Combine flour and baking powder; gradually add to creamed mixture.
2.On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut into 2 inch rounds, and place on ungreased baking sheets.
3.Bake at 350 degrees F (175 degrees C) for 10 minutes, or until very lightly browned at edges. Cool thoroughly.
4.Spread half of the cookies with jam, and top with remaining cookies.
5.Combine confectioners' sugar, almond extract, and enough hot water to make a thin icing. Frost tops of cookies. Top each with a small piece of candied cherry.
 

judyb57

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Feb 20, 2008
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Crab Spread Recipe


Ingredients

1 package (8 ounces) cream cheese, softened
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon minced garlic
Paprika
Assorted crackers or vegetables

Directions

In a small bowl, combine the first six ingredients. To serve chilled, cover and refrigerate until serving. Sprinkle with paprika.
To serve warm, spoon into a greased 3-cup baking dish. Bake, uncovered, at 375° for 15 minutes or until heated through. Serve with crackers or vegetables. Yield: 2 cups.
 

judyb57

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Feb 20, 2008
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Candy Bar Fudge
Yield: 4 Pounds (about 7 Dozen)


RECIPE INGREDIENTS

6 Snickers candy bars (2.07 ounces each)
3 cups sugar
3/4 cup butter (no substitutes)
2/3 cup evaporated milk
2 cups (12 ounces) semisweet chocolate chips
1 jar (7 ounces) marshmallow crème
1 teaspoon vanilla extract


DIRECTIONS

Line a 9-inch square pan with foil. Butter the foil and set pan aside. Cut candy bars into 1/2-in. slices; set aside.

In a heavy saucepan, bring sugar, butter and milk to a boil over medium heat. Cook and stir until a candy thermometer reads 234 degrees F (soft-ball stage), about 3 minutes. Remove from the heat.

Stir in chocolate chips, marshmallow creme and vanilla until smooth. Pour half into prepared pan. Sprinkle with candy bar slices. Top with remaining chocolate mixture and spread evenly.

Let stand at room temperature to cool. Lift out of pan and remove foil. Cut into squares.
 

CareyG

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