christmas recipe

A classic gingerbread recipe!&nbsp; Closely adapted from Good Housekeeping (affiliate).

Gingerbread

unsalted butter

dark brown sugar (tightly packed (100 grams))

unsulphured molasses ((235 milliliters) (I use Grandma's brand))

vanilla extract

all-purpose flour ((312 grams))

baking soda

cinnamon

ginger

cloves

salt

water ((235 milliliters))

Whipped Cream (for topping, optional)

Preheat oven to 350F (175C) and prepare a 9"x9" baking pan by either generously greasing and flouring or by lining with parchment paper.&nbsp; Set aside.

Combine butter and brown sugar in a large bowl and use an electric mixer to beat until creamy.&nbsp;&nbsp;

Add molasses and stir until well combined.

Add egg and vanilla extract.&nbsp; Stir well.

In a separate bowl, whisk together flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt.&nbsp;&nbsp;

Gradually add dry ingredients to wet until completely combined.

Carefully stir in boiling water until ingredients are smooth and well-combined.

Pour batter into prepared baking pan and bake on 350F (175C) for 40 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Allow to cool before slicing and serving.&nbsp; This Gingerbread tastes best when topped with whipped cream!

https://www.youtube.com/watch?v=I_sNeFlZ188

A timeless, classic recipe for traditional gingerbread! 
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PRINTABLE RECIPE: https://sugarspunrun.com/gingerbread/

Ingredients
½ cup unsalted butter (preferably European butter) softened to room temperature (113g)
½ cup dark brown sugar tightly packed (100g)
1 cup unsulphured molasses (235ml) (I use Grandma's brand)
1 large egg
1 teaspoon vanilla extract
2 ½ cups all-purpose flour (312g)
1 ½ teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
¾ teaspoon salt
1 cup boiling water (235ml)
Whipped Cream for topping, optional

Instructions
Preheat oven to 350F (175C) and prepare a 9"x9" baking pan by either generously greasing and flouring or by lining with parchment paper.  Set aside.

1.  00:26  Combine butter and brown sugar in a large bowl and use an electric mixer to beat until creamy.  Add molasses and stir until well combined.
Add egg and vanilla extract.  Stir well.

2.  01:42  In a separate bowl, whisk together flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt.  

3.  02:08  Gradually add dry ingredients to wet until completely combined.
Carefully stir in boiling water until ingredients are smooth and well-combined.

4.  03:24  Pour batter into prepared baking pan and bake on 350F (175C) for 40 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Allow to cool before slicing and serving.  This Gingerbread tastes best when topped with whipped cream

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How to Make Gingerbread

Looking for a pull-apart recipe? This Pull-Apart Christmas Tree from Delish.com is the best. 

Pull-Apart Christmas Tree

lb. refrigerated pizza dough

Egg wash (1 egg whisked with 1 tbsp water)

mozzarella sticks

c. butter

c. Parmesan

tbsp. basil

parsley

rosemary

Marinara, warmed (for serving)

Being Italian I added some garlic powder instead of the rosemary and it was great.  The canned pizza dough is much easier to work with.

I followed the recipe exactly and found that there was too much green stuff on the tree after you add the spices.  I think the spices should be tsp. not tbsp.  Your picture shows very little green.    If it is tbsp.  then you need 1/2 c of butter instead of 1/4 and you have a really green tree.  It was delicious and well received.

This was a big hit! Everyone loved them. Would recommend. Getting the pizza dough to stretch was challenging. I got two rolls of it. Next time I will get the thinner pizza dough. Very yummy.

I used Wewalka Classic Pizza dough because my grocery store was out of Pillsbury. To my delight, it is rolled to a perfect 10” x 14” rectangle, which saved me considerable time. It was a hit at our friends’ Christmas party!

I made this for a Christmas party and it turned out great! The hardest part was cutting/ rolling it out, but the out great and delicious.  Everyone wanted the recipe and ate it all,  so that's always desired outcome.  Definitely recommend.

https://streaming.hearstdigitalstudios.com/64c6329b-c42f-4d80-881d-f3d7197e42b1/video_rover_16x9_1080p_hd_1542655233_89537.mp4

This Cheesy Pull-Apart Christmas Tree Will Disappear In Seconds

This orange cranberry bread is incredibly moist, dense, and full of orange and cranberry in every bite. It's even topped with a sweet orange glaze that puts it over the top. We think it's the best orange cranberry bread around!

Orange Cranberry Bread with Glaze

Cups All-Purpose Flour

Teaspoon Baking Powder

Teaspoon Salt

Cup Granulated Sugar

Orange Zest

Cup Buttermilk

Cup Canola or Vegetable Oil

Orange

Large Eggs

Teaspoon Vanilla

Cups Fresh Cranberries

Cup Powdered Sugar

Preheat the oven to 350 degrees, and grease...

Preheat the oven to 350 degrees, and grease a 9 x 5 - inch loaf pan. 

In a medium bowl, whisk together the flour,...

In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.

In a separate small bowl, use a spoon...

In a separate small bowl, use a spoon to mix the sugar and orange zest until the sugar becomes light orange in color. Set aside.

Add to the bowl of a stand mixer...

Add to the bowl of a stand mixer (or a large bowl and hand mixer), the buttermilk, oil, orange juice, eggs, and vanilla. Mix on low speed until the ingredients are combined.

Add the flour mixture and the orange zest/sugar...

Add the flour mixture and the orange zest/sugar mixture. Continue to mix on low speed until all the ingredients are smooth like muffin batter. 

Next, add the cranberries and use a wooden...

Next, add the cranberries and use a wooden spoon or spatula to stir until well incorporated.

Transfer the batter to the greased loaf pan....

Transfer the batter to the greased loaf pan. Place in the oven and baked for 70-75 minutes. If the bread begins to become too brown, place a piece of aluminum foil loosely over the top to prevent burning.

The bread is done when a toothpick inserted...

The bread is done when a toothpick inserted in the center comes out with a very light crumb. Remove the bread from the oven and allow to cool for 5-7 minutes before transferring from the pan to a cooling rack.

While the bread cools, make the glaze.

In a medium bowl, combine the powdered sugar...

In a medium bowl, combine the powdered sugar and orange juice. 

Whisk or use a hand mixer on low...

Whisk or use a hand mixer on low until the glaze is smooth and creamy. Adjust the amount of orange juice to reach desired consistency.

After the bread cools completely, drizzle the glaze...

After the bread cools completely, drizzle the glaze over the top, slice, and serve. 

Store any leftovers in the refrigerator for up...

Store any leftovers in the refrigerator for up to 3 days.

https://mediavine-res.cloudinary.com/video/upload/b6wiqrzulxk1inmrmksk.mp4

An instructional, step-by-step video showing how to make orange cranberry bread with glaze.

Ricardo's Recipe : Sautéed Beets with Red Onions

Sautéed Beets with Red Onions

beets

(30 ml) butter

red onion,

(30 ml) balsamic vinegar

(30 ml) honey

lemon

Salt and pepper

In a saucepan, cook the beets in boiling water for about 1 hour or until <i>al dente</i>. Cool them under cold running water and drain. Carefully remove the skin. Cut beets into strips. Set aside.

In a skillet, sauté the onions in the butter. Add the beets, balsamic vinegar and honey. Caramelize for about 5 minutes. Deglaze with the lemon juice. Remove from the heat. Add the lemon zest. Season with salt and pepper. Serve hot.

This dish was delicious &amp; easy to cook.  I had cooked-peeled and frozen 10 lbs of beets as they're in season right now=not expensive.  I thawed out my pre-cooked beets which made cooking this tasty side dish quick &amp; nutritious.

These sweet and spicy Slow Cooker Spiced Nuts are made with cinnamon, sugar, and a little spice, for candied nuts that make a great holiday snack!

Slow Cooker Spiced Nuts

Almonds (raw)

Pecans (raw)

Cashews (raw)

Brown sugar

White sugar

Chili powder

Water

Spray the cooking pan of your slow cooker with non-stick spray.

In a small bowl, mix together brown sugar, white sugar, cinnamon, an chili powder.

Add nuts to the slow cooker and sprinkle the sugar and spices over them.

Add water and stir until fully combined.

Place a paper towel over the top of the slow cooker pot and then place the lid on it.

Set the slow cooker to LOW and cook for 3 hours stirring every 30 minutes or HIGH for 1 hour stirring every 30 minutes.

When the cook time is up remove the nuts from the slow cooker and spread them out in a single layer on a lined baking sheet. Let the nuts cool completely.

Store in an airtight container until ready to serve.

These pecan pie bars are the perfect dessert. A shortbread base covered with a gooey pecan pie filling - they&#x27;re so easy to make and everyone loves them!

Pecan Pie Bars

all purpose flour

sugar

corn starch

unsalted butter, cold,

brown sugar

corn syrup

vanilla

chopped pecans, toasted at 350F

Line an 8x8 inch baking dish with aluminum...

Line an 8x8 inch baking dish with aluminum foil, and spray it with non-stick cooking spray.

In a food processor, combine the flour, powdered...

In a food processor, combine the flour, powdered sugar, corn starch, and salt for the crust. Pulse a couple of times to mix everything.

Add the butter to the food processor and...

Add the butter to the food processor and pulse until the mixture is pale yellow and resembles coarse crumbs.

Press this crumb mixture into the prepared pan,...

Press this crumb mixture into the prepared pan, pressing it down firmly to cover the bottom and up the sides of the pan (about 1/2” up the sides).

Chill the crust for 30 minutes.

Preheat the oven to 350 degrees F. Bake...

Preheat the oven to 350 degrees F. Bake the chilled crust for 18-20 minutes, or until the edges are just starting to brown.

While the crust is baking, prepare the filling.

In a medium saucepan, over medium heat, melt...

In a medium saucepan, over medium heat, melt the butter. Whisking constantly, continue cooking the butter until small brown bits start to appear on the bottom of the pan, then remove the butter immediately from the heat and let it cool for 2-3 minutes.

Whisk the brown sugar, salt, corn syrup, and...

Whisk the brown sugar, salt, corn syrup, and vanilla into the cooled, melted butter until smooth.

Add the egg and whisk until smooth.

Stir in the toasted pecans.

Once the crust is finished baking, remove it...

Once the crust is finished baking, remove it from the oven and pour the filling onto the warm crust, spreading it evenly across the crust.

Return the baking dish to the oven and...

Return the baking dish to the oven and bake for another 22-25 minutes, until the filling is browned and bubbling.

Let the bars cool for one hour before...

Let the bars cool for one hour before lifting them out with the foil liner and slicing them into bars.

These Pimento Cheese Deviled Eggs are a great twist on a classic.&nbsp;

Pimento Cheese Deviled Eggs

eggs

cheddar cheese

black pepper

honey Dijon mustard

garlic powder

mayonnaise (I use Dukes Mayo)

jar chopped pimentos, drained

Smoky Paprika

Remove cooked yolks from eggs into a bowl, add the sharp cheddar cheese, black pepper, salt, mustard, garlic powder and mayonnaise. Mix with a mixer.  Stir in pimentos. Fill each egg half with filling and sprinkle smoky paprika on top.  Makes 24 deviled eggs.

Chocolate sponge, salted buttercream and chocolate ganache frosting all rolled into a swiss roll recipe that dreams are made of.

Salted caramel swiss roll

For the sponge

Butter

free-range eggs, separated

½ tsp cream of tartar

caster sugar

tbsp milk

cocoa powder

plain flour

Icing sugar

For the meringue buttercream

golden syrup

double cream

Maldon sea salt

granulated sugar

unsalted butter,

For the chocolate ganache frosting

dark chocolate

chopped toasted hazelnuts to decorate

Preheat the oven to 180°C/fan 160°C/gas 4. Grease and line a swiss roll tin (about 25cm x 35cm) with baking paper. To make the sponge, whisk the 3 egg whites in a clean bowl until soft peaks form, then add the cream of tartar and whisk until stiff. In a separate bowl, whisk the 3 egg yolks and the 100g caster sugar until thickened and pale yellow. Add the milk, then whisk again until just combined.

Sift the cocoa powder, flour and fine salt onto the egg yolk mixture then, using a large metal spoon, fold in until well combined. Gently fold in the egg whites, one third at a time, until well mixed, being careful not to knock out too much air, then pour into the prepared tin. Bake for 15 minutes until the top is springy and the sides begin to come away from the tin.

Leave the sponge to cool in the tin for 10 minutes, then transfer to a cooling rack. While still warm, roll the sponge up from a short end (with the baking paper on), leave to cool completely, then unroll carefully. This will help when rolling the cake.

To make the buttercream, combine the 120g caster sugar, 120ml water and the golden syrup in a heavy-based saucepan. Stir with a wooden spoon over a medium heat until the sugar has dissolved, then simmer for 3-5 minutes until it becomes a dark caramel (watch closely to make sure it doesn’t burn). Immediately remove from the heat, then carefully add the 120ml double cream and Maldon salt, stirring until smooth. Transfer to a bowl, then leave to cool completely.

In a large mixing bowl, whisk together the 2 egg whites and the granulated sugar. When soft peaks form, place the bowl over a pan a half-filled with simmering water (don’t let the water touch the bowl). Stir until the sugar has dissolved and the mixture begins to resemble a runny marshmallow. Remove from the heat, then whisk with an electric hand mixer until the base of the bowl feels cool. Add the butter, about 25g at a time, whisking continuously.

Add the cooled caramel to the butter and egg mixture, then whisk until just combined. Cover, then transfer to the fridge until needed.

For the frosting, break the dark chocolate into a heatproof bowl. Heat the 200ml cream in a pan until it just begins to boil, then pour over the chocolate. Stir with a wooden spoon until the chocolate has melted and the ganache is thick enough to spread. Allow to cool completely.

To assemble the cake, peel the baking paper from the sponge and place, smooth side down, on a fresh piece of baking paper dusted with icing sugar. Spread the buttercream over the sponge, then gently roll as in step 3. Place on a serving plate, then chill in the fridge for 15 minutes.

Spread the ganache over the cake, leaving the ends bare, using a palette knife to create a textured finish. Scatter with the nuts, then serve.

Make these holidays extra special by serving up Crispy Whole Roast Duck! This method ensures crispy skin with finger-licking glaze and super moist meat inside!

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The most viewed christmas recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 31 christmas recipe recipes from across the web

The most viewed christmas recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Gingerbread

Pull-Apart Christmas Tree

Orange Cranberry Bread with Glaze

Sautéed Beets with Red Onions

Slow Cooker Spiced Nuts

Pecan Pie Bars

Pimento Cheese Deviled Eggs

Salted caramel swiss roll

Crispy Whole Roast Duck

Roast turkey crown with lemon, pars...

Spiced stollen plait

Pigs In A Blanket Wreath

Christmas Pretzel Bark

Chocolate Pecan Turtle Clusters Rec...

Old-Fashioned Three Bean Salad

Grandma's Bread Pudding

Gingerbread Layer Cake {with Brown ...

Beigli - Traditional Hungarian Nut ...

Pear & mincemeat crumble cake

Chewy Gingerbread Man Cookies

Aunt Helen’s 30-Day Cake

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Individual Salmon en Croute

Cranberry Walnut Goat Cheese Ball

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Baked Macaroni Recipe

The most viewed christmas recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine