Christmas dessert recipes
Lemon European cake recipe
3/4 cup butter or margarine
1-1/2 cups sugar
3 cups sifted all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground mace
1 cup milk
1-1/2 teaspoons lemon peel
3 tablespoons lemon juice
1 teaspoon vanilla
3/4 cup raisins
3/4 cup broken walnuts
Cream together butter or margarine and sugar; add eggs, one at a time, beating well after each addition. Sift together flour, baking powder, salt, and mace; add to creamed mixture alternately with milk. Stir in lemon peel and juice, vanilla, raisins and nuts, blending lightly. Turn into greased 10 inch fluted tube pan. Bake in 325 F oven for 1 hour 15 minutes or till done. Cool 10 minutes; remove from pan and cool on rack. Drizzle with lemon glaze.
Lemon Glaze: Add 1 teaspoon lemon juice to one cup sifted confectioners’ sugar. Stir in enough milk to make glaze desired consistency.
Gumdrop nut wreath recipe
1 package hot roll mix
1/2 cup snipped red and green gumdrops
1/2 cup chopped walnuts
Prepare roll dough from mix according to package directions. Stir in gumdrops and nuts. Cover and let rise in warm place till double, 30 to 45 minutes. Punch down; divide dough in half. Cover and let rest 10 minutes. Roll each half into a rope about 24 inches long.
Twist together; transfer to greased baking sheet and form into a ring. Cover and let rise until almost double, 30 to 45 minutes. Bake in 375 F oven for 25 to 30 minutes. (Cover with foil after first 20 minutes if browning too quickly.) Cool. Frost with confectioners’ sugar icing; decorate with gumdrops.
Holly: use red gumdrops for berries; roll green gumdrops flat with rolling pin and trim to leaf shapes.
Popcorn snowman recipe
4 quarts popped corn
2 cups sugar
1-1/2 cups water
1/2 cup light corn syrup
1 teaspoon vinegar
1/2 teaspoon salt
1 teaspoon vanilla
Keep popcorn warm in 300 F oven. Cover outside of an empty 8 ounce coffee can with brown wrapping paper and secure with tape. Turn right side up and place on waxed paper.
In buttered saucepan, combine sugar, water, corn syrup, vinegar, and salt. Cook and stir to dissolve sugar. Continue cooking, without stirring, to soft crack stage (280 F). Stir vanilla into cooked syrup. Pour slowly over popped corn, tossing just to mix thoroughly. Butter hands lightly; working quickly, use about 2/3 mixture to shape snowman’s “body” around covered can. Fill in additional popcorn to curve over edges of can.
Shape remaining mixture into ball for “head.” Use candy for face and features. Put snowman together; add a yarn “scarf.” Fill can inside with additional candies, if desired. Top with a hat made from red felt.
Frosty Cake recipe
1 2 layer size white cake mix
1 package fluffy white frosting mix
Prepare cake mix according to package directions. Pour 1=-1/2 cups of the batter into well greased and floured deep 1 quart oven proof glass mixing bowl. Pour remaining batter into well greased and floured deep 1-1/2 quart oven proof glass mixing bowl. Bake in 350 F oven for 40 to 50 minutes or till cakes test done. Cool 10 minutes; turn out on rack and cool completely. Place larger cake, flatter side down, on serving plate. Place smaller cake atop bottom layer, top side down.
Trim small cake to make head round. Prepare frosting mix according to package directions; frost cake. Decorate with peppermint candies, gumdrops, chocolate wafers, and licorice strings. Top with a construction paper hat.