DeeDee's Christmas Recipes

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Christmas Recipes!

Cheese Ball Hot Crab Dip Dee's Date and Nut Bread
Cranberry and Nut Bread Sugar Plum Bread Orange and Onion Salad
Cranberry Salad Grandma's Bread Stuffing Cranberry, Apple & Sausage Stuffing
Broccoli Cheese Cassarole Brandied Sweet Potatoes Sweet Potato Fluff
Mince and Pumpkin Pie Pumpkin Cheese Pie Christmas Cake
Light Fruit Cake Steamed Christmas Pudding Christmas Butter Tarts
Christmas Cheese Cake Raspberry Triffle Snowballs
Almond Toffee Bars Cherry Macaroons 3 Layer Peanut-Butter Bars

Steamed Pudding
Cheese Ball
2 (8 ounce) packages cream cheese
12 - 16 ounces sharp cheddar cheese, grated
1 (1 ounce) package ranch dressing mix
chopped pecans
4 pecan halves
Mix together cream cheese, grated cheddar, and dressing mix. Form into one large ball or two smaller balls. Roll in chopped pecans to cover. Decorate the top with pecan halves. Refrigerate at least a couple of hours or overnight before serving.
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Hot Crab Dip
6 tablespoons cream cheese
1/2 cup mayonnaise
7 1/2 ounces canned crabmeat, drained
4 tablespoons minced onion
1 tablespoon lemon juice
1/2 teaspoon Tabasco sauce
Preheat oven to 350 degrees F. Beat cream cheese and mayonnaise until smooth. Stir in the crabmeat, minced onion, lemon juice and Tabasco sauce. Spoon mixture into a small oven-proof dish that has been sprayed with cooking spray. Bake at 350 degrees F (175 degrees C) for 20 minutes or until the sauce is bubbly. Serve with crackers, potato chips or tortilla chips. You can also use fresh crabmeat in place of the canned crabmeat.
Makes 10 servings
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Dee's Date and Nut Bread
1 1/2 cups hot water
1 1/2 cups dates, chopped
2 teaspoons baking soda
1 cup white sugar
1 teaspoon salt
1 tablespoon butter, melted
1 egg
1 teaspoon vanilla extract
1 cup walnuts, chopped
2 3/4 cups all-purpose flour
Preheat oven to 350 degrees F. Grease loaf pan. Pour the hot water over the dates and let stand until cooled. Sift the flour and baking soda together add the sugar and salt. Stir in the cooled dates and water. Add the melted butter, beaten egg vanilla and walnuts. Mix well. Pour batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 1 hour or until a toothpick insert near the center comes out clean. Let bread cool in pan for 10 minutes. Remove bread from pan and let cool on a wire rack.
Makes 1 -9x5 inch loaf pan
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Cranberry and Nut Bread
2 cups all-purpose flour
3/4 cup white sugar
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup coarsely chopped cranberries
1/2 cup chopped nuts
1 tablespoon grated orange peel
1 egg
2 tablespoons vegetable oil
3/4 cup orange juice
Preheat oven to 350 degrees F. Grease one 9x5 inch loaf pan. Combine the flour, sugar, salt, baking powder and baking soda. Add the cranberries and chopped nuts, stir to coat with flour. Combine the egg, oil, orange juice and grated orange peel. Add the egg mixture to the flour mixture and stir until just combined. Spoon the batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 50 minutes or until a toothpick comes out clean. Let bread sit for 10 minutes and then remove from the pan and place on a cooling rack. Let cool completely before slicing.
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Sugar Plum Bread
1 teaspoon white sugar
1 cup warm water
2 packages active dry yeast
1/2 cup white sugar
1/2 cup butter or margarine, melted
2 teaspoons salt
1 teaspoon grated lemon rind
5 1/2 - 6 cups all-purpose flour
4 eggs
1/2 cup candied fruit
1 cup raisins
3/4 cup pine nuts or slivered almonds
1 cup confectioners sugar
1 1/2 tablespoons water, optional
1/2 teaspoon vanilla extract, optional
cherries or toasted slivered almonds, optional
Dissolve 1 teaspoon sugar in 1 cup warm water in large mixer bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well. Add 1/2 cup sugar, melted butter or margarine, salt, lemon rind, and 2 cups flour. Beat for 2 minutes at medium speed with electric mixer. Add 2 cups more flour and eggs; beat 3 minutes. Stir in almost all remaining flour, using enough flour to make a soft dough. Knead dough on floured board until smooth and elastic, about 8 minutes. Place in lightly greased bowl. Cover with greased waxed paper and a tea towel. Let rise in warm place 75 - 85 degrees F (25 - 30 degrees C)until doubled in volume, about 2 hours.
Punch down dough. Turn out onto a lightly floured board, and knead in raisins, candied fruit, and nuts. Shape into two round loaves. Place each in a well greased, 9 inch, round cake pan. Cover with tea towel. Let rise in warm place until doubled, 1 - 1 1/2 hours. Bake at 350 degrees F ( 175 degrees C) for 45 to 55 minutes. Remove from pans immediately. Cool on wire racks.
Mix together confectioners sugar, 1 1/2 tablespoons water, and 1/2 teaspoon vanilla. Spoon onto loaves. Decorate with cherries or almonds. Alternatively, dust loaves with confectioners sugar.
Makes 2 round loaves
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Orange and Onion Salad
6 oranges, large, firm, juicy
3 tablespoons red wine vinegar
6 tablespoons olive oil
1 teaspoon dried oregano
1 purple onion, peeled and sliced paper thin
1 cup black olives
1/4 cup fresh chives, snipped
ground black pepper
Peel the oranges and cut each one into 4 or 5 crosswise slices. Transfer them to a shallow serving dish and sprinkle them with the vinegar, olive oil, and oregano. Toss gently, cover, and refrigerate for 30 minutes. Toss the oranges again, arrange the sliced onion and black olives over them decoratively, sprinkle with chives and grind on fresh pepper.
Makes 6 servings
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Cranberry Salad
2 cups fresh or frozen cranberries
1 orange
1 cup white sugar
1 cup finely chopped walnuts
1 cup finely chopped celery
1 cup crushed pineapple
1 (3 ounce) package cranberry, cherry or raspberry gelatin
2 cups hot water
Combine the gelatin with hot water (don't let stand). Grind cranberries and orange (including rind) mix with sugar. Stir in nuts, celery and pineapple. Mix with prepared gelatin and chill.
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Grandma's Bread Stuffing
9 cups soft white bread, cubed
3 cups chopped celery
2 teaspoons baking powder
1/2 cup melted shortening
2 onions, chopped
3 teaspoons paprika
3 teaspoons salt
3 teaspoons ground poultry seasoning
2 eggs
Saut� onions in melted shortening. Mix together bread cubes, celery, baking powder, saut�ed onions, paprika, salt, poultry seasoning, and slightly beaten eggs. Mixture will be dry. Pack lightly into uncooked turkey. Roast turkey as directed. Makes 12 servings
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Cranberry, Apple and Sausage Stuffing
12 cups cubed white bread, baked until slightly dry
1 pound sausages, Sweet Italian or Herbed Chicken, casings removed
1/4 cup butter or margarine
6 cups chopped leeks or 4 cups chopped onions
4 teaspoons poultry seasoning
2 cups chopped celery
2 to 3 tart green apples, peeled, cored and chopped
1 cup dried cranberries
2 teaspoons chopped dried rosemary
1 1/3 cups chicken stock
salt
ground black pepper
Saut� sausage in a large skillet over medium heat, crumbling coarsely, for about 10 minutes. Remove sausage to a large bowl with a slotted spoon. Empty pan of grease. Into the same pan melt the butter. Add the leeks or onions, apples, celery and poultry seasoning. Saut� until softened, about 10 minutes. Add the rosemary, dried cranberries and cooked sausage. Mix all with the dried breadcubes. Season to taste with salt and pepper. Moisten with the chicken stock.
Stuff turkey with about 5 cups for a 14 pound turkey. Add additional chicken stock to moisten stuffing if needed. Remaining stuffing can be baked in a covered buttered casserole at 350 degrees for about 45 minutes. Uncover and bake for another 15 minutes to brown top.
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Broccoli Cheese Cassarole
1 can (10 3/4-ounce) condensed cream of mushroom soup
1 cup mayonnaise
1 large egg, beaten
1/4 cup finely chopped onion
3 (10-ounce) packages frozen cut broccoli
8 ounces (2 cups) grated sharp cheddar cheese
salt
ground black pepper
paprika
Preheat oven to 350 degrees F. Butter a 13x9x2 inch baking dish. In a medium mixing bowl, whisk together condensed soup, mayonnaise, beaten egg, and chopped onion. Place frozen broccoli into a very large mixing bowl. Break up the frozen broccoli. Using a rubber spatula, scrape soup-mayonnaise mixture on top of broccoli and mix well. Sprinkle on cheese and mix well. Using a rubber spatula, scrape and pour mixture into prepared baking dish. Smooth top of casserole using spatula. Season to taste with salt, pepper, and paprika.
Bake at 350 degrees F (175 degrees C) for 45 minutes to 1 hour. Serve hot.
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Brandied Sweet Potatoes
1/2 cup butter or margarine
1/2 cup packed brown sugar
1/2 cup brandy
1/2 teaspoon salt
2 pounds sweet potatoes, peeled, cut into 2 inch chunks, and boiled until soft
In a large skillet melt the butter or margarine. Stir in the brown sugar, brandy and salt. Stir until smooth. Add the sweet potatoes. Cook over low heat, stirring gently, until sweet potatoes are heated through and well glazed.
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Sweet Potato Fluff
3 cups cooked and mashed sweet potatoes
1 cup white sugar
2 eggs
1/2 cup butter or margarine
1/2 teaspoon vanilla extract
1 cup flaked coconut
1 cup brown sugar
1/3 cup all-purpose flour
1 cup chopped pecans
1/3 cup butter or margarine
Preheat oven to 350 degrees F. Mix the mashed sweet potatoes, white sugar, eggs, 1/2 cup of the butter or margarine, vanilla and flaked coconut. Place in heat proof 2 quart sized casserole dish. With a fork mix the brown sugar, flour, pecans and the remaining 1/3 cup of butter or margarine. Sprinkle over the top of the potato mixture. Bake at 350 degrees for 30 minutes.
Makes 10 servings
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Mince and Pumpkin Pie
1 1/2 cups canned mincemeat, nonmeat variety
1 egg, beaten
1 cup pumpkin puree
1/2 cup white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 - 8 inch pastry shell
whipped cream
Preheat oven to 425 degrees F. Beat together egg, pumpkin, sugar, spices, and salt with rotary beater. Spread mincemeat into the bottom of the pastry shell. Pour pumpkin mixture over mincemeat. Bake for 35 to 40 minutes. Serve with whipped cream, slightly warm or cool, but not cold.
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Pumpkin Cheese Pie
1 (8 ounce) cream cheese
2 cups pumpkin puree
14 ounces sweetened condensed milk
3 eggs
1 teaspoon pumpkin pie spice
1 -9 inch unbaked pie shell
Preheat oven to 350 degrees F. Mix cream cheese and condensed milk together until smooth. Stir in the pureed pumpkin, pumpkin pie spice and eggs. Mix until well combined. Pour batter into the pie shell. Bake at 350 degrees F (175 degrees C) for 45 minutes or until a knife inserted 1 inch from the edge comes out clean. Serve warm.
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Christmas Cake
2 (2 ounce) packages slivered, blanched almonds
2 (8 ounce) packages candied cherries
1 (8 ounce) package mixed peel
2 cups raisins
1 cup currants
1 cup chopped dates
1/2 cup brandy
1/2 cup all-purpose flour
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup butter
2 cups brown sugar
6 eggs
3/4 cup molasses
3/4 cup apple juice
Combine fruits, nuts, and brandy. Dredge with 1/2 cup flour, and allow to stand 2 hours or overnight. Preheat oven to 275 degrees F (135 degrees C). Grease, line with brown paper, and grease again an 8 x 8 x 3 inch fruit cake pan. Stir or blend together flour, baking soda, spices, and salt.
In a large bowl, cream butter. Gradually blend in brown sugar and eggs. Mix together molasses and apple juice. Add sifted dry ingredients alternately with liquid to the creamed mixture. Make 4 dry and 3 liquid additions, combining lightly after each addition. Fold in floured fruit. Turn into prepared pan.
Bake for 3 to 3 1/2 hours, or until cake tests done with a toothpick. Remove from pan, and lift off brown paper. Cool cake completely, and then wrap loosely in wax paper. Store in an airtight container.
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Light Fruit Cake
1 pound candied cherries, halved
5 candied pineapple rings, cut up in to small pieces
6 cups golden raisins
1 1/2 cups mixed peel
1 cup pecans or almonds
1 cup all-purpose flour
2 cups butter, softened
2 cups white sugar
6 eggs
1 teaspoon vanilla extract
1/4 cup orange juice
5 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
6 almonds, split
Preheat oven to 275 degrees F. Line the bottom and sides of two greased 9 x 5 x 3 inch loaf pans, and 1 round 4 1/2 inch x 3 inch deep pan with brown paper. Grease the paper. In a large bowl, stir together cherries, pineapple, raisins, mixed peel, 1 cup pecans, and 1 cup flour. Mix until fruit is coated with flour.
In another large bowl, cream the butter or margarine and sugar together. Beat in eggs 1 at a time. Mix in orange juice and vanilla. Combine 5 cups flour, baking powder, and salt; stir into the creamed mixture. Stir in floured fruit and nuts. Mix. Spoon batter into prepared pans. Fill each pan 3/4 full. Arrange split almonds over tops. Bake for about 3 hours, until toothpick comes out clean. Cover with foil if top gets too dark while baking.
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Steamed Christmas Pudding with Orange Brandy Sauce
1/2 cup soft butter
1 cup brown sugar firmly packed
2 eggs
1 cup peeled grated potato
1 cup peeled grated carrots
1 cup peeled grated apples
2 cups raisins
1/2 cup dried cranberries
1 cup sifted flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon each of cinnamon, allspice, nutmeg & cloves
Sauce
1/2 cup butter
1 cup icing sugar
3 tablespoons brandy
1 teaspoon orange rind -- grated
1 teaspoon orange juice
1 teaspoon lemon juice
pinch nutmeg
Cream butter and sugar. Beat in eggs. Stir in carrots, apples, potato, raisons and cranberries. Add flour, soda, spices and salt to mixture.. Mix well. Spoon into well oiled 1 1/2 quart mold. Cover securely with several thickness of wax paper tied in place with string. Place mold on a rack in covered kettle of boiling water. Water should come halfway up on the mold. Steam for 4 hours. Unmold pudding onto serving platter. This can be frozen and warmed up to serve. Serve hot with sauce. Sauce: Cream the butter and icing sugar until very light. Add the remaining ingredients and beat well. Pack into a crock and refrigerate. The sauce improves over time.
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Christmas Butter Tarts
1/3 cup butter
1/3 cup margarine
1 cup slightly packed, golden brown sugar
1 cup shredded coconut
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon allspice
1/2 cup chopped walnuts
1/2 teaspoon salt
2 large eggs, beaten
2 teaspoons fresh lemon juice
2/3 cup dark corn syrup
1 recipe pie pastry
Roll pie dough out to 1/4 inch thickness. Cut out circles of dough to fit cups of standard muffin tin. Gently place into muffin cups. In a saucepan, melt butter and margarine over low heat just until melted. Stir in brown sugar, coconut, spices, nuts, salt, eggs, lemon juice, and corn syrup. Mix well. Fill prepared muffin cups halfway with this mixture. Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes, or until golden and bubbly.
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Christmas Cheese Cake
2 packages lady fingers
3 (8 ounce) packages cream cheese
1 cup white sugar
4 eggs
1 1/2 pints sour cream
1 tablespoon vanilla extract
1 tablespoon almond extract
1 (20 ounce) can cherry pie filling
Preheat oven to 375 degrees F. Line the sides of one 10 inch springform pan with lady fingers then line the bottom with lady fingers (cutting lady fingers, if necessary). Cream the cream cheese and sugar together. Add the eggs, one at a time, beating after each addition. Stir in the extracts and fold in the sour cream. Pour batter into the prepared pan. Cover tops of lady fingers with foil.
Bake at 375 degrees F (190 degrees C) for 50 to 60 minutes, until almost set in the middle. Remove cake from oven and let stand for 1/2 hour, then remove sides of pan. Place in the refrigerator for at least 24 hours. Before serving top with canned pie filling.
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Raspberry Triffle
1/2 cup custard powder -- such as Bird's or
2 pk (vanilla pudding) large
1/2 cup granulated sugar
5 cups homogenized milk
1/2 cup sherry and rum
1 tsp vanilla
Trifle
6 mini jelly rolls
1 pkg frozen raspberries
1 cup whipped cream
To make custard, stir custard powder with sugar in a heavy-bottomed saucepan until blended. Gradually whisk in milk and 1/2 cup each of sherry and rum. Cook over medium heat, stirring frequently, until mixture comes to a boil, about 6 minutes. Then, stir constantly until custard thickly coats a metal spoon, about 2 minutes. Remove from heat and stir in vanilla. Press a piece of plastic wrap directly on surface to prevent a skin fromforming. Refrigerate until cooled, about 45 minutes .Meanwhile cut jelly roll into 1/2-inch- (1-cm-) thick slices. Place over sides and bottom of a slightly rounded glass bowl that will hold 3 L (12 cups) Cover cake with half of custard then a layer of whipped cream.. Add some raspberries. Add another layer of cake Cover cake with remaining custard. Refrigerate, covered, for at least 6 hours or overnight Just before serving, Spoon whipped cream over trifle and drizzle with raspberry sauce. Decorate with fresh raspberries and mint.
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Snowballs
2 cups crushed graham wafers about 30 wafers
1 cup icing sugar
1 teaspoon vanilla
1 beaten egg
2 squares semi sweet chocolate
2 tablespoons butter
shredded coconut
Melt together the chocolate & 2 tblsp. butter, crush the graham wafers and add the icing sugar, vanila, egg and the melted chocolate. Mix well with a fork. Form into a ball in the palm of your hand & roll into finely shredded coconut.
You may find it helps to grease the palms of your hands, Keep refridgerated.
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Almond Toffee Bars
1/2 cup confectioners' sugar
1 1/2 cups unsifted flour
3/4 cup cold butter
1 (14-oz) can Sweetened Condensed Milk (NOT evaporated milk)
1 egg, beaten
1 teaspoon almond extract
6 skor bars, cut into small pieces
1 cup slivered almonds
Preheat oven to 350� (325� for glass dish). In medium bowl, combine flour and sugar; cut in margarine until crumbly. Press firmly on bottom of 13x9-inch baking pan. Bake 15 minutes. Meanwhile, in large bowl, combine condensed milk, egg and extract; mix well. Stir in toffee pieces and almonds.
Spread mixture evenly over prepared crust. Bake 25 minutes or until golden brown. Cool. Cut into bars. Store covered in refrigerator.
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Cherry Macaroons
3 cups flour
1 cup sugar
1 cup butter -- softened
1/4 cup milk
1 egg
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon almond extract
1/2 cup pecans -- chopped
1/2 cup maraschino cherries -- chopped
2 cups flaked coconut
Heat oven to 350*. In large mixing bowl combimne all ingredients except pecans, cherries and coconut. Beat at low speed until well mixed. By hand, stir in nuts and cherries. Drop teaspoons of dough into coconut, roll into 1 inch balls. Place 1 inch apart on a cookie sheet and flaten slightly with a fork. Bake 15 to 20 minutes, or until lightly browned. Let stand 1 minute and then remove from cookie sheets.
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3 Layer Peanut-Butter Bars
1 cup unsifted flour
1/4 cup firmly packed brown sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup cold margarine or butter
1 tablespoon vanilla extract
3 cups Miniature Marshmallows
1 (14-ounce) can Condensed Milk (NOT EVAPORATED MILK)
1/2 cup creamy peanut butter
3 ounces chow mein noddles
1 cup coarsely chopped peanuts
Preheat oven to 350�. In medium bowl, combine flour, sugar, baking powder and baking soda; cut in margarine and 1 teaspoon vanilla until crumbly. Press firmly on bottom of ungreased 13x9-inch baking pan. Bake 15 minutes or until lightly browned. Top evenly with marshmallows; bake 2 minutes longer or until marshmallows begin to puff. Remove from oven; cool. Meanwhile, in heavy saucepan, over medium heat, combine condensed milk and peanut butter ; cook and stir until slightly thickened, 6 to 8 minutes. Remove from heat; stir in noodles, nuts and remaining 2 teaspoons vanilla. Spread evenly over marshmallows. Cool. Chill. Cut into bars. Store loosely covered at room temperature.
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