Holiday Recipes

Get into the Spirit by Cooking Up Something Sweet!

“Christmas Hot Chocolate”
	Ingredients  12 oz. of milk 1 ¼ oz. of finely chopped white chocolate 1 oz. of crushed peppermint or candy canes Pinch of salt Whipped Cream

Directions:

1. Pour the milk into a saucepan and bring to a simmer of medium heat
2. Reduce the heat to medium-low
3. Add the chocolate, half of the crushed candy canes, and a pinch of salt
4. Whisk until smooth and creamy, then pour into a coffee mug
5. Top with whipped cream and the remaining crushed candy canes 

 (Source: www.holistic.com)

 

“Chocolate Almond Yule Log”

Ingredients  1/2 cup granulated sugar 1/2 cup water 6 large eggs, separated 3/4 teaspoon cream of tartar 2/3 cup granulated sugar, divided use 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract 1/4 teaspoon salt 1/2 cup ground almonds 1/4 cup all-purpose flour Confectioner’s (powdered) sugar 1 tablespoon almond or cherry-flavored liqueur, optional Chocolate frosting (about 2 cups) Sliced blanched almonds, optional Cinnamon candies, optional Sliced green glace cherries, optional

Directions

1.      Lightly grease 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Line bottom with waxed paper. Grease again. Set aside.

 

2.      In small saucepan, bring 1/2 cup sugar and water to boiling. Reduce heat. Simmer 1 minute. Set aside to cool.

 

3.      In large mixing bowl, beat egg whites with cream of tartar at high speed until foamy. Add 1/3 cup of the sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved (rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved) and whites are glossy and stand in soft peaks.

 

4.      In small mixing bowl, beat egg yolks at high speed until thick and lemon-colored, about 3 to 5 minutes. Gradually beat in remaining 1/3 cup of the sugar until blended. Beat in vanilla, almond extract and salt. In small bowl, stir together ground almonds and flour. Sprinkle over whites. Add beaten yolk mixture. Gently, but thoroughly, fold yolk mixture and almond mixture into whites. Pour into prepared pan. Gently spread evenly.

 

5.      Bake in preheated 400°F oven until top springs back when lightly touched with finger, about 10 to 12 minutes. Dust clean tea towel with confectioner’s sugar. With spatula, loosen cake from sides of pan and invert onto prepared towel. Carefully pull waxed paper off bottom of cake. Trim all edges with serrated knife.

 

6.      Stir liqueur, if desired, into cooled, reserved sugar syrup. Spoon evenly over inside surface of hot cake. Starting from short edge, roll up cake, rolling towel with cake. Place wrapped roll seam-side down on wire rack until cool, about 30 minutes.

 

7.      Carefully unroll cake. Spread with about 1 cup chocolate frosting. Reroll. Place seam-side down on serving platter. Spread with about 1 cup additional frosting, using small spatula to create tree-bark effect. Garnish with sliced almonds, candies and cherries, if desired.

(Source: www.cooksrecipes.com)

 

“Cookie Cutter Sugar Cookies”
	Ingredients 1 cup butter, softened 1 cup granulated sugar 1 large egg 1 ½ teaspoons vanilla 3 cups all-purpose flour 1 ¼ teaspoons baking powder

 

Directions

1.      Beat together butter and sugar until light and fluffy.

2.      Add egg and vanilla, mix until just combined. Add flour and baking powder in intervals. Dough will seem as if doesn't have enough moisture but continue to mix with mixer until combined (it will come together when chilled).

3.      Divide the dough into four equal parts, shape into four disks, wrap with plastic wrap and refrigerate about an hour or until firm.

4.      Preheat oven to 375 F. Lightly grease baking sheets or line with parchment paper or a non-stick baking mat.

5.       Roll out dough between 2 sheets of waxed paper, about 1/4 inch thick for crispier cookies and 1/3 inch thick for softer cookies.

6.      Cut out shapes with cookie cutters and place on prepared baking sheets.

7.      Bake for 7-8 minutes or until edges just start to turn a golden color. For softer cookies, do not allow the cookies to take on color.

8.      Remove from oven, let cool for one minute and then transfer to wire rack. Allow cookie sheet to cool thoroughly before placing uncooked dough on it and decorate with frosting and sprinkles!

(Source: www.christmas-cookies.com)