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Christmas Pudding with Sauce Recipe

Ingredients

  • 1 1/4 cup flour
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • 1/2 tsp salt
  • 1 1/2 cup butter, frozen and grated
  • 4 cups raisins, a mixture of dark and golden
  • 1 cup chopped figs
  • 1 1/2 cup mixed peel, put through a food processor
  • 1 cup red cherries
  • 1/2 cup honey
  • 4 eggs beaten
  • 1/2 cup orange juice
  • 1/2 cup milk
  • 1/2 tsp baking soda, dissolved in 3 tsp warm water

Directions

  1. Add all ingredients into a very large mixing bowl and mix together well.
  2. Christmas pudding is often made in a mold or large bowl, but grandma filled 3 wide mouth mason jars with this mixture. Dividing it to fill the jars 3/4 full. Seal loosely with new canning lids.
  3. To avoid scorching the bottom of the pudding while streaming, place small Pyrex bowls, or other heat proof dishes or extra canning jar lids in the bottom of the pot to set jars on top of. Place jars on top of the Pyrex bowls in a large pot of hot water on the stove top. The water should sit about half way up the jars. Steam pudding in jars for 3 hours adding boiling water to the pot as needed during steaming.
  4. Once the pudding has steamed, remove from heat and tighten lids. Lids will snap shut as the pudding cools, and pudding will be sealed. Store in a dark cool place or in the refrigerator. Pudding is best if it has a few weeks to sit. Because this pudding is sealed once steamed, it will keep well for up to a year stored in a cool dark place. 
  5. When ready to serve. Remove lid. Place jar or pudding in a pot, again setting the jars onto a Pyrex or heat proof bowl to avoid scorching the pudding while re steaming. Add water about 1/2 way up the jar. Steam pudding for at least an hour to re heat. Serve warm with Christmas Pudding Sauce. Recipe follows.

Chocolate Cheesecake Mousse Recipe

Ingredients

  • 1 envelope unflavoured gelatin
  • 2/3 cup water
  • 16 ounces / 1 500 ml tub light spreadable cream cheese
  • 1 cup chocolate chips
  • 1 teaspoon instant coffee powder  (optional)
  • 1 14 ounce / 300 ml can sweetened condensed milk
  • 1 cup whipping cream, whipped to soft peaks

Garnish

  • 1 cup whipping cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla
  • 1 envelope whipped cream stabilizer (if you are garnishing more than an hour ahead of time)

Directions

  1. Sprinkle gelatin over the water in a small saucepan.  Let stand one minute to soften before warming to dissolve over low heat.   Set aside.
  2. Melt chocolate over low heat or in microwave. Add coffee powder and cool to room temperature.
  3. Beat together cream cheese,  chocolate and sweetened condensed milk until smooth.
  4. Stir in gelatin and then whipped cream.  Stir until smooth.
  5. Pour into 6 individual glasses.  Chill 3 hours or until firm.
  6. Beat together whipping cream with sugar, vanilla, and stabilizer.
  7. Fill a pastry bag fitted with a star tip and swirl whipped cream over mousse to garnish.
  8. Chill until serving.

Christmas Tiramisu Recipe

Ingredients

  • 4 shots espresso, or a four-cup cafetiere of strong coffee
  • 2 tbsp caster sugar
  • 50ml/2fl oz amaretto liqueur, or to taste
  • 1 ready-made panettone, cut into1cm/½in thick slices
  • 500g/1lb 2oz mascarpone
  • 1 vanilla pod, split, seeds scraped out
  • 150g/5oz icing sugar
  • 200ml/7fl oz double cream, whipped until soft peaks form when the whisk is removed
  • cocoa power, for dusting
  • dark chocolate, grated, to garnish

Directions

  1. Mix the espresso, caster sugar and amaretto, to taste, in a large bowl. Add the panettone slices to the coffee mixture and set aside.
  2. Place the mascarpone, vanilla seeds and icing sugar into a separate bowl and mix together. Fold in the whipped double cream.
  3. Place pieces of soaked panettone into a large serving dish to line the bottom. Spread half the mascarpone and cream mixture across the soaked panettone slices, then place another layer of panettone slices on top.
  4. Spoon more cream over the top and sprinkle with the cocoa powder. Transfer to the fridge to chill for up to 2 hours. To serve, sprinkle with gratings of dark chocolate.

Cheddar Cookies Recipe

ingredients

  • 2 cups self-rising flour
  • 3/4 cup cold butter, cut into pieces
  • 2 cups shredded sharp Cheddar cheese (8 oz)
  • 3/4 teaspoon ground red pepper (cayenne)
  • 3 tablespoons ice water
  • Salted toasted pecan halves, if desired

Directions

  1. Heat oven to 400ºF. In food processor, place flour and butter. Cover; process until mixture looks like coarse meal. Add cheese and red pepper. Cover; process, using quick on-and-off motions, until combined. With food processor running, gradually pour water through feed tube; process just until dough forms a ball.
  2. Onto ungreased cookie sheets, drop dough by tablespoonful’s 2 inches apart. Flatten each cookie with bottom of drinking glass; gently press 1 pecan half into center of each cookie.
  3. Bake 12 minutes. Cool 2 minutes; remove from cookie sheets to cooling racks. Store cooled cookies tightly covered.

No-Bake Chocolate Oatmeal Drops Recipe

These easy no-bake cookies, featuring oatmeal, cocoa and coconut, are perfect to add to your dessert spread.

Ingredients

  • 2 cups quick-cooking oats
  • 2/3 cup peanut butter
  • 1 can (31/2 oz) flaked coconut
  • 1/4 cup unsweetened baking cocoa
  • 1 teaspoon vanilla
  • 2 cups sugar
  • 1/2 cup milk
  • 1/4 cup butter or margarine

Directions

  1. Line cookie sheets with waxed paper. In medium bowl, mix oats, peanut butter, coconut, cocoa and vanilla; set aside.
  2. In 1-quart saucepan, heat sugar, milk and butter to boiling. Boil 1 minute, stirring constantly. Pour over oat mixture; quickly stir to mix well.
  3. Immediately drop by heaping teaspoonfuls onto cookie sheets; cool. Carefully remove from waxed paper to serve.

Brownie Cookie Recipe

Ingredients

  • 2 cups chopped pecans
  • 1/2 cup butter, cut into pieces
  • 4 oz unsweetened baking chocolate, chopped
  • 3 cups semisweet chocolate chips (18 oz)
  • 1 1/2 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 eggs
  • 1 1/2 cups sugar
  • 2 teaspoons vanilla

Directions

  1. Heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown. Set aside.
  2. In 3-quart heavy saucepan, cook butter, baking chocolate and 1 1/2 cups of the chocolate chips over low heat, stirring constantly, until butter and chocolate are melted. Remove from heat; cool.
  3. In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat eggs, sugar and vanilla with electric mixer on medium speed until well blended. On low speed, gradually beat in flour mixture. Add chocolate mixture; beat well. Stir in toasted pecans and remaining 1 1/2 cups chocolate chips.
  4. Line cookie sheets with cooking parchment paper. Onto cookie sheets, drop dough by 2 tablespoonfuls 1 inch apart. Bake 10 minutes. Cool 2 minutes; remove from cookie sheets to cooling racks.

M&M’s Pudding Cookies Recipes

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 box (4-serving size) vanilla instant pudding and pie filling mix
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups green and red M&M’s™ milk chocolate candies
  • 1 cup white vanilla baking chips

Directions

  1. Heat oven to 350°F. In medium bowl, mix flour, baking soda and salt; set aside.
  2. In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in dry pudding mix. Beat in eggs, one at a time, just until smooth. Beat in vanilla. On low speed, gradually beat flour mixture into butter mixture until well blended. Stir in chocolate candies and white chips until blended.
  3. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
  4. Bake 9 to 11 minutes or until light brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes. Store in airtight container at room temperature.

Chocolate Chip Meringue Cookie Recipe

Ingredients

  • 4 egg whites, warmed in the shell (submerge whole eggs in warm water)
  • 1/4 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon vanilla extract
  • 1 cup sugar
  • 12 ounces semisweet chocolate chips

Directions

  1. Preheat oven to 225 degrees. In a medium bowl, beat egg whites, salt, cream of tartar, and vanilla until soft peaks form. Gradually add sugar (1 tablespoon every five seconds), and continue to beat until meringue is stiff and glossy, about 1 1/2 minutes more. Gently fold in the chocolate chips.

  2. Drop meringue by scant 1/4 cups onto parchment-lined baking sheets. Bake until dry and just golden brown, about 1 to 1 1/2 hours. Let cool on baking sheets.

Norwegian Christmas Pudding Recipe

Ingredients

  • 1 lb butter
  • 2 c water
  • 6 tb flour
  • 1 1/4 c flour
  • 6 c milk
  • 1/2 ts salt
  • 1 beaten egg
  • 2 ts sugar
  • Cinnamon

Directions

  1.   Melt butter & water, bring to a boil for 5 minutes, add 6 tablespoons flour, stir in with a whisk. 
  2. Wait a few minutes & remove the fat that comes out (this is used later). 
  3. Add 1 1/4 cups flour & stir again, add milk which has been heated, use electric mixer to keep it from getting lumpy.  while beating, add salt, egg & sugar. 
  4. Put in crock pot to keep warm with the skimmed fat poured over pudding & add sugar & cinnamon.

Black Cat Cupcake Recipe

Ingredients

  • 1 1/4 c Reduced Fat Oreo® cookie crumbs
  • 18 1/4 ozs reduced fat chocolate cake mix
  • 24 pcs Halloween Oreo® cookies
  • 16 ozs reduced fat milk chocolate frosting
  • black string licorice
  • jelly beans
  • semisweet chocolate chips

Directions

  1.   Preheat oven to 350. Prepare 24-2 1/2″ muffin cups with cooking spray and flour; set aside.
  2. Prepare cake mix according to package directions; stir in cookie crumbs. Spoon batter into prepared muffin cups. Bake for 25 minutes.
  3. Remove from pans; cool on wire rack. Make cat faces on each of the  remaining 24 cookies: using some frosting, attach 4-1 1/2″ licorice strings  for whiskers, 2 jelly bean halves for eyes and 2 chocolate chips for ears.
    Let set at least 30 minutes. Frost cupcakes with remaining frosting. Stand cat faces on edge on each cupcake.
  4. Place 3″ piece licorice string on back half of each cupcake for tail.