Share your favorite holiday recipes!

by Scully 8 Replies latest jw friends

  • Scully

    I'll start
    Cranberry Butter Tart Squares
    This recipe is from "Chatelaine" magazine a couple of years ago.

    • ½ cup brown sugar
    • ½ cup butter at room temperature
    • 1 ½ cups all-purpose flour
    • 4 eggs
    • 2 tsp vanilla
    • Generous pinch of salt
    • 2/3 cup granulated sugar
    • ½ cup flour
    • 2/3 cup corn syrup
    • 1 ½ cups golden raisins
    • ½ cup coarsely chopped fresh cranberries (slightly thawed frozen ones before chopping)

    Preheat oven to 350F. Lightly butter a 9 x 13 pan or 2 8-inch square pans. Cream brown sugar and butter until well blended. Gradually stir in 1 ½ cups flour. Firmly and evenly press mixture into bottom of pan(s). Bake in centre of 350F oven until light brown and set, about 12-14 minutes. Cool slightly.

    For filling, whisk eggs with vanilla and salt until foamy. Beat in granulated sugar. Gradually beat in remaining ½ cup of flour. Stir in corn syrup until evenly mixed, then raisins and cranberries. Divide filling over partially cooked base(s) and evenly spread out. Return pan(s) to oven and continue baking until squares are browned and edges start to pull away from sides of pan, 20–23 minutes. Remove to a rack and cool at least 30 minutes. Cut in squares. Serve or store in fridge. Can be frozen and kept for up to 6 months.

  • jula71
    Traditional Egg Nog

    12 eggs, separated
    1 c. sugar
    1 1/2 c bourbon
    1/2 c. brandy
    6 c. milk
    ground nutmeg
    1 c. heavy cream

    Beat egg yolks with sugar on low speed in a large bowl until mixed. At high speed, beat until thick and lemon-coloured (about fifteen minutes).

    Add alcohol, one tablespoon at a time, to mixture. Cover and chill.

    In the meantime, chill a 5-6 quart punch bowl. About twenty minutes before you will be serving your egg nog, stir the yolk mixture, milk, and 1 1/4 tsp. nutmeg in the bowl.

    In another large bowl beat egg whites at high speed until soft peaks form.

    In a smaller bowl (you can use the same beaters), beat cream at medium speed until stiff peaks form.

    Using a whisk, gently fold egg whites, cream, and yolk mixture just until blended. Serve cold (no ice).

    Makes 32 one-half cup servings.

    NOTE FROM JULA: feel free to increase the booze!!

  • Scully

    This is another version of the Cranberry Butter Tart Bar recipe... it's a little richer with the chopped Skor bars and extra eggs... but hey, it's Christmas time!! If you aren't crazy about raisins, this is the recipe to try.

    Cranberry Butter Tart Bars


    1 1/2 cups all-purpose flour
    1/2 cup icing sugar
    2/3 cup cold, unsalted butter, cut into chunks


    3 (39g) Skor bars
    6 eggs
    1 1/4 cups corn syrup
    1 cup brown sugar
    2 tbsp freshly squeezed lemon juice
    1 tsp vanilla
    1/2 tsp salt
    1/3 cup all-purpose flour
    1 cup coarsely chopped pecans
    1 cup frozen cranberries

    1. Preheat oven to 350 °F. Lightly butter a 9 x 13 baking dish. For base,
    place 1 1/2 cups flour and icing sugar in a food processor. Whirl
    until blended. Add butter. Pulse until mixture starts to form a ball.
    Or, in a medium-sized bowl, stir flour with icing sugar until
    blended. Using a pasty blender or three knives, cut in butter until
    mixture starts to resemble coarse crumbs.

    2. Turn mixture into baking dish. Press evenly over bottom. Bake in
    centre of preheated 350 °F oven until edges are golden-tinged, 20 to 25
    minutes. Remove from oven but leave oven turned on.

    3. While base is baking, prepare topping. Finely chop Skor bars. In a
    large bowl, whisk eggs with corn syrup, sugar, lemon juice, vanilla
    and salt. Gradually whisk in 3/4 cup flour. When evenly mixed, stir
    in pecans, cranberries and chopped Skor bars. Pour mixture over warm
    or room-temperature base and evenly spread out.

    4. Reduce oven temperature to 325°F. Bake bars in centre of oven until
    centre is set and edges of base are deep golden (1 hour). Remove from
    oven and cool completely on a rack. Store in an airtight container in
    the fridge up to five days or freeze up to 2 months. Then cut into
    bars about 1 in. Bars are easier to cut when cold.

    (Nutrients per bar - 1.6g protein, 5.8 g fat, 18 g carbohydrates, 0.5
    mg iron, 14 mg calcium, 52 mgs sodium, 0.5 g fibre, 125 calories)

  • fairy

    My favourite christmas cake recipe.









    BUY ONE!

  • oldflame

    Crown Royal & Coke w/ a little bit of ice !!!!!!

  • rebel8

    Ribbon Layer Cookies

    8 oz almond paste

    1 cup white sugar

    4 eggs

    1.5 cups butter, at room temperature

    1 tsp almond extract or amaretto

    2 cups flour

    green and red food coloring

    12 oz. seedless raspberry jam

    4 oz semisweet chocolate

    2 tablespoons of milk

    Combine paste, sugar, and eggs in lg bowl with mixer. Beat at high speed until smooth (takes a while). Add butter and extract, blend. Add flour and continue mixing until smooth and fluffy.

    Preheat oven to 350 degrees. Divide into 3 parts, about 1.5 cups each. Add food colorings to make 1 uncolored batch, 1 red, and 1 green.

    Grease sides and bottom of 13x9x2 pan and line with wax paper. Pour green batter into pan 1st and bake for 15 mins (no longer). It looks undone in the center. Cool in the pan a few mins. and then place on wire rack. Repeat with yellow then red batter.

    Line a big cookie sheet with aluminum foil. Put the green layer on it and spread with half the jam. Put the yellow layer on top of that and cover with the rest of the jam. Top with red layer. Cover the whole thing tightly with foil. Place in fridge overnight, weighed down with a large heavy book or other weight.

    The next day, melt the chocolate and milk together over low heat or in a microwave. Spread on top. Cool completely and cut into small squares.

  • Pubsinger

    Guinness, Stella, Red wine, Bubbly, Sherry, dessert wine, port.

    Mix, stir, drink.


  • Scully

    If you are like me, we are always looking for that special cookie recipe to share with our family & friends for the holidays. This is one of my favorites, to make on Christmas Eve to be able to deal with the "families" on this joyous occasion, hahahahaha...

    1 cup of dark brown sugar
    1 cup (2 sticks) butter
    1 cup of granulated sugar
    4 large eggs
    2 cups of dried fruit, such as dried cranberries or raisins
    1 tsp baking soda
    1 tsp salt
    1 tsp fresh lemon juice
    1 cup coarsely chopped walnuts or pecans
    2 cups all-purpose flour
    1 bottle Jose Cuervo Tequila (silver or gold, as desired)

    • Sample the Cuervo to check quality.
    • Take a large bowl, check the Cuervo again, to be sure it is of the highest quality, pour one level cup and drink.
    • Turn on the electric mixer...Beat one cup of butter in a large fluffy bowl.
    • Add one teaspoon of sugar...Beat again.
    • At this point it's best to make sure the Cuervo is still OK, try another cup.... just in case.
    • Turn off the mixerer thingy.
      Break 2 leggs and add to the bowl and chuck in the cup of dried fruit, Pick the frigging fruit off floor... Mix on the turner.
    • If the fried druit gets stuck in the beaters just pry it loose with a
    • - Sample the Cuervo to check for tonsisticity.
    • Next, sift two cups of salt, or something. Check the Jose Cuervo.
    • Now shift the lemon juice and strain your nuts. Add one table. Add a spoon of sugar, or somefink. Whatever you can find.
    • Greash the oven. Turn the cake tin 360 degrees and try not to fall over.
    • Don't forget to beat off the turner.
    • Finally, throw the bowl through the window,
    • FINISH the Cose Juervo and make sure to put the stove in the dishwasher.

    **** CHERRY MISTMAS ****

  • Golden Girl
    Golden Girl



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