Favorite Christmas Recipes

[Photon440]

What do you like to make or eat at this time of the year? Let's start with this +100 year old recipe for eggnog....it looks expensive.

 

[kiwigtx]

What do you like to make or eat at this time of the year?

Too much as usual.

 

[kiwigtx]

I have a recipe for disaster on the diet front if that helps....(from a previous year)

PLUS

AND

EQUALS

A close up on that shirt.

 

[Photon440]

Every Christmas season, VIA Rail made up their famous Plum Pudding, and offered it for sale to employees as well as serving it on the 'Canadian' trans continental passenger train.

So, here's their recipe:

Plum pudding
Start a new Holiday tradition with VIA Rail’s plum pudding recipe.

INGREDIENTS (SERVES 10–12)
¾ cup (170 ml) Chopped beef suet
¾ cup (170 ml) Breadcrumbs
¾ cup (170 ml) Currants
½ cup + 2 tbsp. (145 ml) Seedless raisins
½ cup + 2 tbsp. (145 ml) Flour
½ cup + 2 tbsp. (145 ml) Sultanas
½ cup (115 ml) Mixed peel
½ cup (115 ml) Apples, finely chopped
½ cup (115 ml) Brown sugar
2 Eggs
¼ cup (60 ml) Walnuts
¼ cup (60 ml) Almonds
¼ cup (60 ml) Rum
¼ cup (60 ml) Stout
1 tbsp. (15 ml) Lemon juice and zest (finely grated)
1 tbsp. (15 ml) Orange juice and zest (finely grated)
½ tsp. Vanilla extract
½ tsp. Baking soda
½ tsp. Cinnamon
¼ tsp. Almond extract
1 pinch each Ginger, Nutmeg, Allspice, Salt

INSTRUCTIONS
1. Wash raisins, sultanas and currants. Steam these ingredients for a few minutes to soften, then add the rum, orange and lemon juices (keep zest for step 2), and the vanilla and almond extracts. Let stand for 12 hours.
2. Whip eggs thoroughly. Mix in the chopped apples, zest and mixed peel. Add the raisin mixture from Step 1. Mix well.
3. Combine the remaining dry ingredients with the chopped nuts and chopped suet. Add the wet mixture from Step 2. Mix well.
4. Pour the mixture into a mould and cover with a well-floured cloth.
5. Tie the cloth securely around the mould with string. Plunge in boiling water and simmer for 4–5 hours.
Tips for making your plum pudding extra special:
Include small coins in the pudding mixture! This once common tradition dictates that those lucky enough to find a coin in their share will have a prosperous year. Kids will especially love the treasure hunt. Wash the coins before adding to the mixture and remember to warn the family before they dig in.
Flame it up! Pour hot rum or whiskey around the pudding and either ignite it in the kitchen and rapidly bring it forth, or flame it at the table. The flame will burn out once the alcohol is consumed. Keep out of reach of children!
Make it saucy! Plum pudding is best served with a sauce – a simple hard sauce or something sweeter flavoured with lemon, caramel or vanilla.

https://www.viarail.ca/en/plum-pudding

 

[33 IMP]

Ham, mashed potatoes with beef gravy, hawaiian rolls, with real butter, coffee with baileys and whipped cream, and i'm good.

 

[Photon440]

I'm not a big fan of turkey. I can eat it, it just isn't my favorite. So for those special occasions when everyone's carving the bird, I make beef wellington. I went larger and got a 7 lb. roast this year.

• BEEF WELLINGTON

2 lbs beef tenderloin (trim fat)

2 Tbsp unsalted butter

> Freshly ground pepper

> Coarse salt

1 Small onion finely chopped

2 cups mushrooms finely chopped

¼ cup dry sherry

1 lb frozen puff pastry, thawed

4 oz. chicken or goose liver paté at room temperature

1 Large egg, lightly beaten

All Purpose Flour for rolling





Season the beef’s surface with salt and pepper. Put it in a heated skillet with butter and sear side and ends, for about 1 ½ minutes each. Place tenderloin in fridge until cool.



Put onion, mushrooms, salt and pepper in skillet and cook until almost tender. Add sherry and cook until no liquid remains. Season to taste and let cool.



On a floured surface, roll puff pastry until ¼” thick and large enough to cover beef. (Note: the President’s Choice pastry is the right thickness out of the package, and both sheets can be used to completely cover the meat without stretching it.)



Spread tenderloin with paté and the mushroom mixture on alternating sections. Fold up dough to enclose tenderloin and chill for a half hour. Brush with egg.



Cook at 425°F (230°C) for 30 minutes to reach an internal temperature of 135°F (57°C).

 

[MrJLR]

3 parts Jack Daniels
0 parts ice
Stir - optional

Enjoy

Jeff

 

[Photon440]

People at work love it when I bring in these shortbread cookies. Only three ingredients! I usually use star shaped or Christmas tree cookie cutters at this time of the year.

Ingredients

• 2 cups butter, softened
  
  
• 1 cup packed brown sugar
  
  
• 4 to 4-1/2 cups all-purpose flour

Directions

• Preheat oven to 325°. Cream butter and brown sugar until light and fluffy. Add 3-3/4 cups flour; mix well. Turn dough onto a floured surface; knead for 5 minutes, adding enough remaining flour to form a soft dough.
  
  
• Roll to 1/2-in. thickness. Cut into 3x1-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with fork. Bake until cookies are lightly browned, 20-25 minutes. Cool.

 

[kiwigtx]

Every Christmas season, VIA Rail made up their famous Plum Pudding, and offered it for sale to employees as well as serving it on the 'Canadian' trans continental passenger train.

So, here's their recipe:

Plum pudding
Start a new Holiday tradition with VIA Rail’s plum pudding recipe.

INGREDIENTS (SERVES 10–12)
¾ cup (170 ml) Chopped beef suet
¾ cup (170 ml) Breadcrumbs
¾ cup (170 ml) Currants
½ cup + 2 tbsp. (145 ml) Seedless raisins
½ cup + 2 tbsp. (145 ml) Flour
½ cup + 2 tbsp. (145 ml) Sultanas
½ cup (115 ml) Mixed peel
½ cup (115 ml) Apples, finely chopped
½ cup (115 ml) Brown sugar
2 Eggs
¼ cup (60 ml) Walnuts
¼ cup (60 ml) Almonds
¼ cup (60 ml) Rum
¼ cup (60 ml) Stout
1 tbsp. (15 ml) Lemon juice and zest (finely grated)
1 tbsp. (15 ml) Orange juice and zest (finely grated)
½ tsp. Vanilla extract
½ tsp. Baking soda
½ tsp. Cinnamon
¼ tsp. Almond extract
1 pinch each Ginger, Nutmeg, Allspice, Salt

INSTRUCTIONS
1. Wash raisins, sultanas and currants. Steam these ingredients for a few minutes to soften, then add the rum, orange and lemon juices (keep zest for step 2), and the vanilla and almond extracts. Let stand for 12 hours.
2. Whip eggs thoroughly. Mix in the chopped apples, zest and mixed peel. Add the raisin mixture from Step 1. Mix well.
3. Combine the remaining dry ingredients with the chopped nuts and chopped suet. Add the wet mixture from Step 2. Mix well.
4. Pour the mixture into a mould and cover with a well-floured cloth.
5. Tie the cloth securely around the mould with string. Plunge in boiling water and simmer for 4–5 hours.
Tips for making your plum pudding extra special:
Include small coins in the pudding mixture! This once common tradition dictates that those lucky enough to find a coin in their share will have a prosperous year. Kids will especially love the treasure hunt. Wash the coins before adding to the mixture and remember to warn the family before they dig in.
Flame it up! Pour hot rum or whiskey around the pudding and either ignite it in the kitchen and rapidly bring it forth, or flame it at the table. The flame will burn out once the alcohol is consumed. Keep out of reach of children!
Make it saucy! Plum pudding is best served with a sauce – a simple hard sauce or something sweeter flavoured with lemon, caramel or vanilla.

https://www.viarail.ca/en/plum-pudding

My brother and sister never liked the Christmas (Plum) pudding ....and refused to try it. That was until one year when my Grandfather pulled a $10 note out of his mouth while eating his. Mum carried on the tradition of adding silver threepences to the mix, and upon seeing this money in the pudding, all of a sudden they were into it. That was over 45 years ago, and we still laugh about it.
My brother tends to follow Jeff's recipe just above on post #7 these days.

 

[kiwigtx]

We have a Brandy Sauce (hard sauce) with our pudding normally. Consists of butter and fine sugar (Castor sugar) beaten together, and then slowly beat in at least half a cup of brandy....making sure not to curdle the mix. Melts on a hot pudding.....and usually also have some whipped cream on the side.

 

[Photon440]

Just made a batch of Almond Crescent cookies, delicious! A very soft, delicate cookie.

Ingredients:

1/2 cup butter
1/3 cup icing sugar
1 tsp. Vanilla extract
1 tsp. Almond extract
1/8 tsp. salt
3/4 cup + two Tbsp. flour
1/2 cup finely chopped almonds

In mixer, beat butter and icing sugar together. When blended, add vanilla and almond flavours and salt, then gradually blend in the flour. Finally, mix in the ground almonds, mix until smooth but don't overmix.

Form into small crescents, if dough is too sticky, cool in the refrigerator for an hour first. Place on ungreased baking sheet.

In preheated 325 degree oven, bake until lightly brown, around 15 minutes.

Cool on the baking sheet for 5 minutes, lightly dust with icing sugar. Refrain from eating them all at once.

 

[khryslerkid]

Just made a batch of Almond Crescent cookies, delicious! A very soft, delicate cookie.
View attachment 1372927

Ingredients:

1/2 cup butter
1/3 cup icing sugar
1 tsp. Vanilla extract
1 tsp. Almond extract
1/8 tsp. salt
3/4 cup + t Tbsp. flour
1/2 cup finely chopped almonds

In mixer, beat butter and icing sugar together. When blended, add vanilla and almond flavours and salt, then gradually blend in the flour. Finally, mix in the ground almonds, mix until smooth but don't overmix.

Form into small crescents, if dough is too sticky, cool in the refrigerator for an hour first. Place on ungreased baking sheet.

In preheated 325 degree oven, bake until lightly brown, around 15 minutes.

Cool on the baking sheet for 5 minutes, lightly dust with icing sugar. Refrain from eating them all at once.

Oh I'm saving this one. When I was younger they were found at any Christmas activity. Now days I'll ask about them and most don't have an idea of what I'm talking about. So I guess I'll make a batch to take along to the couple of get togethers that I attend this season. Thanks for sharing!

There is a similar cookie with lemon flavor that I really like also. Another rare treat.

 

[Photon440]

Oh I'm saving this one. When I was younger they were found at any Christmas activity. Now days I'll ask about them and most don't have an idea of what I'm talking about. So I guess I'll make a batch to take along to the couple of get togethers that I attend this season. Thanks for sharing!

There is a similar cookie with lemon flavor that I really like also. Another rare treat.

Okay, but you'll note that I edited it to fix the flour measurement...should have read 'two Tbsp.' of flour but it wasn't all there.

 

[kiwigtx]

No doubt my mother is preparing to make another Christmas pudding about now....that's about the right time to have it made.

The pavlova that my wife helped me construct last year for her work catalog is published again......it was the cover photo last year for their catalog. I was even given a store poster (A3) of the finished article.....I have been published.

This was from last year......current one due out soon.

I actually made three of them and chose the best looking one for the photo. The advertising staff in house decorated it.

 

[Photon440]

No doubt my mother is preparing to make another Christmas pudding about now....that's about the right time to have it made.

The pavlova that my wife helped me construct last year for her work catalog is published again......it was the cover photo last year for their catalog. I was even given a store poster (A3) of the finished article.....I have been published.



View attachment 1372953

This was from last year......current one due out soon.

View attachment 1372954

I actually made three of them and chose the best looking one for the photo. The advertising staff in house decorated it.

Wow, expensive mixer. We got the same one here a few years ago, was on sale for $200. They're around $350 on Amazon otherwise.
But...great looking pavlova!!

 

[kiwigtx]

Wow, expensive mixer. We got the same one here a few years ago, was on sale for $200. They're around $350 on Amazon otherwise.
But...great looking pavlova!!

Thanks.

Because our voltage supply is different, we are a smaller market - hence the higher price.

 

[Photon440]

Thanks.

Because our voltage supply is different, we are a smaller market - hence the higher price.

I guess, although most of Europe also seems to use 230V / 50Hz. Let's get back to baking.

 

[Photon440]

Who doesn't like a nice Boston Cream Pie to take care of any empty spots after a meal?

Original Boston Cream Pie
Recipe shared with permission of Omni Parker House

Sponge Cake
7 Eggs, separated
8oz. Sugar
1 Cup Flour
1 oz. Melted butter

Pastry Cream
1 tbsp. Butter
2 cups Milk
2 cups Light Cream
½ cup Sugar
3 ½ tbsp. Cornstarch
6 Eggs
1 tsp. Dark rum

Icing
5 oz. Fondant for white icing
6 oz. Fondant for chocolate icing
3 oz. Semi-sweet chocolate, melted

Substitution for Fondant Icing

Chocolate Icing
6 oz Semi-sweet chocolate, melted
2 oz. Warm water

White Icing
1 cup Sugar (Confectioner’s)
1 tsp. Corn syrup
1 tsp. Water

1. Separate egg yolks and whites into two separate bowls. Add ½ of the sugar to each bowl. Beat both until peaked. When stiff, fold the whites into the yolk mixture. Gradually add flour, mixing with a wooden spatula. Mix in the butter. Pour this mixture into a 10-inch greased cake pan. Bake at 350 degrees for about 20 minutes, or until spongy and golden. Remove from oven and allow to cool fully.

2. Bring to a boil in a saucepan the butter, milk and light cream. While this mixture is cooking, combine the sugar, cornstarch and eggs in a bowl and whip until ribbons form. When the cream, milk, butter mixture reaches the boiling point, whisk in the egg mixture and cook to boiling. Boil for one minute. Pour into a bowl and cover the surface with plastic wrap. Chill overnight if possible. When chilled, whisk to smooth out and flavor with 1 tsp. dark rum.

3. Level the sponge cake off at the top using a slicing knife. Cut the cake into two layers. Spread the flavored pastry cream over one layer. Top with the second cake layer. Reserve a small amount of the pastry cream to spread on sides to adhere to almonds.

4. For chocolate fondant: Warm 6 oz. of white fondant over boiling water to approximately 105 degrees. Add melted chocolate. Thin to spreading consistency with water. For white fondant: Warm 5 oz. of white fondant over boiling water to approximately 105 degrees. Thin with water if necessary. Place in a piping bag with a 1/8-inch tip.
Alternate: Melt the chocolate. Combine with warm water. Combine ingredients and warm to approximately 105 degrees. Adjust the consistency with water. It should flow freely from the pastry bag.

5. Spread a thin layer of chocolate fondant icing on the top of the cake. Follow immediately with spiral lines starting from the center of the cake, using the white fondant in the pastry bag. Score the white lines with the point of a paring knife, starting at the center and pulling outward to the edge. Spread sides of cake with a thin coating of the reserved pastry cream. Press on toasted almonds.

 

[Photon440]

Mmmm.... baked these last night.

 

[Detective D]

We usually do a whole ham. Used to do Hillshire because they were made up the road, but since hillshire was bought twice? three times? Meh, we switched to Fricks.
Wife has a recipe for what is basically twice baked mashed potatoes. Make mashed potatoes. Then mash in some sour cream and cream cheese. Then put it in a cake pan, cover the entire top with slices of real butter(fake butter will kill you, stop eating it) and liberal amount of paprika. Put it in the oven till butter is all melted and potatoes thicken up again. No gravy required.
Sweet potatoes, no marshmallow. Orange juice and brown sugar. They come out candied.

This is WI, so we have sausage and cheese from local places as an appetizer.

Sugar cookies, spritzers, peanut butter balls(graham and peanut butter and a few other things, dunk in melted chocolate) almond cookies, pecan tassies(like tiny pecan pies) some thing I don;t know what it is called: take a square lattice bite size pretzel, put a rolo on top of it and an m&m on top of that. wax paper on a cookie sheet, oven only long enough to soften the rolo, press them down to flatten out. Super easy and fast and good. We make those sugar cookies with the hershey kiss pressed on top too, sometimes with a little peanut butter in them depends who makes them. 7 layer bars, toffee bars, grasshopper bars, Ma used to make those Julia Childs rasperry jelly cookies, but they are a lot of work..... well anyway enough to make me fat.
When I was a kid my Grandma on my Dad's side made this very spiced, soft and moist fruit cake that was outstanding with a little butter spread on a slice. Dad would usually hide that away though and tell us we have plenty of cookies lol.