Christmas Recipes

Ingredients: 2 cups white sugar 3/4 cup vegetable oil 3 eggs 1 teaspoon vanilla extract 3/4 cup buttermilk 2 cups grated carrots 1 cup flaked coconut 1 (15 ounce) can crushed pineapple, drained 2 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons ground cinnamon 1 1/2 teaspoons salt 1 cup chopped walnuts 1/2 cup butter 1 (8 ounce) package cream cheese Instructions: Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. Set aside. In a large bowl, mix together sugar, oil, eggs, vanilla, and buttermilk. Stir in carrots, coconut, vanilla, and pineapple. In a separate bowl, combine flour, baking soda, cinnamon, and salt; gently stir into carrot mixture. Stir in chopped nuts. Spread batter into prepared pan. Bake for 55 minutes or until toothpick inserted into cake comes out clean. Remove from oven, and set aside to cool. In a medium mixing bowl, combine but...

Ingredients: 1 pound lean ground beef 1 egg 2 tablespoons water 1/2 cup bread crumbs 3 tablespoons minced onion 1 (8 ounce) can jellied cranberry sauce 3/4 cup chili sauce 1 tablespoon brown sugar 1 1/2 teaspoons lemon juice Instructions: Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs. Bake in preheated oven for 20 to 25 minutes, turning once. In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar, and lemon juice. Add meatballs, and simmer for 1 hour before serving.

Ingredients: 1 cup water 1 cup white sugar 1 (12 ounce) package fresh cranberries 1 orange, peeled and pureed 1 apple - peeled, cored and diced 1 pear - peeled, cored and diced 1 cup chopped dried mixed fruit 1 cup chopped pecans 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg Instructions: In a medium saucepan, boil water and sugar until the sugar dissolves. Reduce the heat to simmer, and stir in cranberries, pureed orange, apple, pear, dried fruit, pecans, salt, cinnamon, and nutmeg. Cover, and simmer for 30 minutes, stirring occasionally, until the cranberries burst. Remove from heat, and let cool to room temperature.

Ingredients: Sauerkraut Filling: 2 tablespoons butter 1/3 cup chopped onion 1 1/2 cups sauerkraut, drained and minced salt and pepper to taste Potato Filling: 3 tablespoons butter 1/2 cup chopped onion 2 cups cold mashed potatoes 1 teaspoon salt 1 teaspoon white pepper Dough: 3 egg 1 (8 ounce) container sour cream 3 cups all-purpose flour 1/4 teaspoon salt 1 tablespoon baking powder Instructions: To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool. For the mashed potato filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Stir into the mashed potatoes, and season with salt and white pepper. To make the dough, beat toge...

Ingredients: 3 1/2 cups wine 1/2 cup fresh lemon juice 1 (2 ounce) package dry pectin 4 1/2 cups white sugar Instructions: Combine wine, lemon juice, and pectin in a large saucepot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam off top, if necessary. Ladle hot jelly into hot, sterilized jars, leaving 1/2 inch headspace. Tighten 2 piece lids. Process for 5 minutes in boiling water bath.

Ingredients: 3 cups semisweet chocolate chips 1 (14 ounce) can sweetened condensed milk 1/4 cup butter 1 cup chopped walnuts (optional) Instructions: Place chocolate chips, sweetened condensed milk, and butter or margarine in large microwaveable bowl. Zap in microwave on medium until chips are melted, about 3-5 minute, stirring once or twice during cooking. Stir in nuts, if desired. Pour into well-greased 8x8-inch glass baking dish. Refrigerate until set.

Ingredients: 10 vanilla beans, split lengthwise 1 liter vodka Instructions: Place the vanilla beans in the bottle of vodka and seal. Store in a cool, dark area such as a kitchen cabinet for 3 weeks, shaking the bottle every week. Three weeks is the minimum, store it 6 months for the best flavor. After using, replace with more vodka. The same beans will continue to flavor the vanilla for up to a year.