Christmas Recipes

Ingredients: 2 3/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1 cup butter, softened 1 1/2 cups white sugar 1 egg 1 teaspoon vanilla extract Instructions: Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside. Watch Now In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets. Watch Now Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks. Watch Now

Ingredients: 1 1/2 cups shortening 2 cups white sugar 1/2 cup molasses 2 eggs 4 cups all-purpose flour 4 teaspoons baking soda 2 teaspoons ground cinnamon 1 teaspoon ground cloves 1 teaspoon ground ginger 1 teaspoon salt Instructions: Melt the shortening in a large pan on the stove, and cool. Add sugar, eggs, and molasses, beat well. In a separate bowl, sift dry ingredients together and add to the pan. Mix well and chill 3 hours or overnight. Form into walnut-size balls. Roll in granulated sugar. Place on greased cookie sheet about 2 inches apart. Bake at 375 degrees F (190 degrees C) for 8-10 minutes. Store in an airtight container to keep from getting overly crisp. If they do lose their softness, an easy way to restore it is to place one slice of fresh bread in the container with the cookies for a couple of hours or overnight and they

Ingredients: 1/2 cup walnut halves 1/4 cup sugar 3 cups mixed greens 1/2 cup dried cranberries 1/2 cup crumbled Gorgonzola cheese 1 tablespoon raspberry vinaigrette 1 tablespoon white vinegar 1 tablespoon olive oil Instructions: Place walnuts and sugar in a skillet over medium heat, stirring constantly until the sugar dissolves into a light brown liquid and coats the walnuts. Remove walnuts from skillet, and spread them out on a sheet of aluminum foil to cool. Place in a large salad bowl the mixed greens, cranberries, cheese, vinaigrette, vinegar, and olive oil. Toss gently; add candied walnuts, and toss again.

Ingredients: 1/8 cup chopped dried cherries 1/8 cup chopped dried mango 1/4 cup dried cranberries 1/4 cup dried currants 2 tablespoons chopped candied citron 1/4 cup dark rum 1/2 cup butter 1/4 cup packed brown sugar 1 egg 1/2 cup all-purpose flour 1/8 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 1/4 cup unsulfured molasses 2 tablespoons milk 1/4 cup chopped pecans 1/4 cup dark rum, divided Instructions: Soak cherries, mango, cranberries, currants, and citron in 1/4 cup rum for at least 24 hours. Cover tightly, and store at room temperature. Preheat oven to 325 degrees F (165 degrees C). Butter a 6x3-inch round pan or loaf pan and line it with parchment paper. In a large bowl, cream together butter and brown sugar until fluffy. Beat in egg. Whisk together flour, baking soda, salt, and cinnamon; mix into butter and sugar in three batches, alternating with molasses and milk. Stir in soaked f

Ingredients: 1 tablespoon butter, melted 1 tablespoon white sugar 5 teaspoons butter, melted 5 teaspoons all-purpose flour 1/4 cup cold milk 2 egg yolks 1 teaspoon freshly grated orange zest 1 tablespoon brandy-based orange liqueur (such as Grand Marnier®) 1/8 teaspoon vanilla extract 2 egg whites 1/4 cup white sugar, divided Instructions: Preheat oven to 400 degrees F (200 degrees C). Brush the insides of 2 (8-ounce) ramekins with 1 tablespoon melted butter and sprinkle with 1 tablespoon sugar. Place on a baking sheet lined with aluminum foil. Melt 1 tablespoon butter and 2 teaspoons butter in a saucepan over medium-low heat; cook and stir flour in the melted butter until golden brown and fragrant, about 2 minutes. Pour in milk and cook, stirring continuously, until smooth and thick, 3 to 4 minutes. Remove from heat and transfer to a mixing bowl. Stir orange zest and 1 tablespoon brandy-based orange liqueur into butte

Ingredients: 2 1/2 cups finely chopped red bell peppers 1 1/4 cups finely chopped green bell peppers 1/4 cup finely chopped jalapeno peppers 1 cup apple cider vinegar 1 (1.75 ounce) package powdered pectin 5 cups white sugar Instructions: Sterilize 6 (8 ounce) canning jars and lids according to manufacturer's instructions. Heat water in a hot water canner. Place red bell peppers, green bell peppers, and jalapeno peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin. Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar. Return to full rolling boil, and boil exactly 1 minute, stirring constantly. Remove from heat, and skim off any foam. Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly. Place jars in rack, and slowly lower jars into canner. The water should cover the j