Friday, December 5, 2008

christmas recipes-Hot Chocolate Espresso

If this recipe for Christmas is home made it is best made here is the recipe-

1/2 cup strong hot coffee
1 to 3 teaspoons sugar (optional)
1/2 cup cream, or 1/4 cup half-and-half and 1/4 cup milk
1 1/2 teaspoons unsweetened cocoa
whipped cream
1 tablespoon milk chocolate, grated
cinnamon stick

Makes about 1 cup.
Total time: 10 minutes.

Step 1:
In a large cup or mug, mix the coffee and sugar, if desired.

Step 2:
In a small saucepan over low heat, warm the cream. Add the cocoa and mix well.

Step 3:
Add the cream mixture to the coffee and top with a dollop of whipped cream and the grated chocolate. Serve with a cinnamon stick.

christmas recipes-Fun balls

here is a recipe the kids would like Fun balls here is the recipe-

1 cup softened butter
2/3 cup sugar
1 egg
1 teaspoon vanilla
1/4 teaspoon salt
2-1/4 cups flour
Powdered sugar

Mix ingredients together. Then form into 1" balls, stuffing a cherry, candy kiss, nut, mint, gumdrop, etc., into each one for a surprise. Bake at 350 degrees at 2-inches apart on ungreased cookie sheet for 14-16 minutes or until lightly browned (watch as they can burn quickly). Cool 10 minutes then roll in powdered sugar.

christmas recipes-Maryland Crab Cakes

here is a recipe Maryland Crab Cakes, a appetizer for Christmas-

1 1/2 pounds lump crab meat, picked over and flaked
3 green onions, with tops, finely chopped (6 tablespoons)
1/4 cup minced parsley
3 tablespoons plain low-fat yogurt
3 tablespoons fresh lemon juice
2 cloves garlic (minced)
1 1/2 teaspoons dry mustard
1 1/2 teaspoons Old Bay or Creole seasoning (optional)
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon salt, or to taste
1/2 teaspoon hot red pepper sauce
1 cup plain dry bread crumbs
3 large egg whites
4 tablespoons vegetable oil
3 large unpeeled lemons (thinly sliced to garnish)

Makes 6 servings.
Preparation time: 30 minutes.
Chilling time: 1 hour.
Cooking time: 17 minutes.

Step 1:
In a large bowl, lightly toss the crab with the green onions, parsley, yogurt, lemon juice, garlic, mustard, Old Bay seasoning if you wish, Worcestershire, salt, and red pepper sauce. Stir in 1/4 cup of the bread crumbs.

Step 2:
In a small, clean bowl, beat the egg whites with an electric mixer on High until soft peaks form, then fold into the crab mixture. Form the mixture into 4-inch-round patties, about 1 inch thick. On a piece of wax paper, spread the remaining 3/4 cup of bread crumbs and use to coat each patty. Refrigerate for 1 hour.

Step 3:
In a 12-inch nonstick skillet, heat 1 tablespoon of the oil over moderately high heat. Cook the crab cakes for 3 minutes on each side or until brown, adding the remaining 3 tablespoons of oil as needed. Serve with the lemon slices and tartar sauce.

christmas recipes-Ice-cream Tree

here is a recipe that the children would surely love Ice-cream is the recipe-

Ice cream or Sherbet,
Gumdrops, Edible glitter

1. For each one, first roll a piece of waxed paper into a cone and slip it inside a paper party hat set upside down in a freezer-safe glass.

2. Spoon 3/4 cup of slightly softened ice cream or sherbet into the hat, then set the glass in the freezer to harden (about 2 1/2 hours). Meanwhile, use a rolling pin to flatten gumdrops, then cut out stars using a small cookie cutter.

3. At serving time, invert the hats onto bowls, squeezing them gently to release the paper and the ice cream, then peel away the paper. Let the ice cream soften slightly, then sprinkle the trees with colored edible glitter and top each one with a gumdrop star, using a toothpick to secure it in place if needed.

christmas recipes-Holiday Roast Turkey With Old-Fashioned Corn Bread Stuffing

here is a recipe Holiday Roast Turkey With Old-Fashioned Corn Bread Stuffing that the family would like to have-

Makes 12 servings.
Preparation time: 20 minutes.
Cooking time: 6 minutes.
Roasting time: 3 hours.
Standing time: 15 minutes.

In a medium-size saucepan, melt the butter over moderate heat. Add the onion and cook for 5 minutes or until tender. Remove from the heat. In a very large bowl, combine the corn bread, bread crumbs, baking powder, poultry seasoning, and pepper. Stir in the onion mixture. In a small bowl, whisk together broth and egg. Stir into the corn bread mixture. Toss to coat well.

Step 2:
Preheat oven to 325°F. Rinse turkey, drain and pat dry. Remove neck and giblets; set aside to make the Giblet Gravy. Stuff and truss turkey. Place, breast-side-up, on a rack in a large roasting pan. Brush with oil. Insert roasting thermometer in turkey thigh without touching bone. Spoon remaining stuffing into a lightly greased 2-quart casserole; cover and refrigerate.

Step 3:
Roast turkey for 3 to 3 1/2 hours or until thermometer registers 180°F, basting often and covering with foil to prevent over browning if necessary. Bake the covered casserole of stuffing alongside turkey during the last 30 minutes of roasting, adding an additional 2 to 3 tablespoons chicken broth if stuffing is dry. Let turkey stand for 15 to 20 minutes before carving.

Step 4:
Meanwhile, cook neck and giblets for giblet gravy. Reserve 2 tablespoons of the pan drippings from roast turkey for giblet gravy. Prepare gravy. Carve turkey, discarding skin. Serve turkey and dressing with gravy.