Christmas Recipes

Ingredients

• 1/2 cup sugar
• 1/2 cup shortening
• 1/2 cup dark molasses
• 1/4 cup water
• 3/4 teaspoon salt
• 3/4 teaspoon ground ginger
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground allspice
• 2 1/2 cups Gold Medal all-purpose flour
• Raisins or currants

Directions

1. Beat the sugar, shortening, molasses, and water in a large bowl on low speed until blended. Beat on medium speed for 1 minute. Stir in the remaining ingredients except the raisins or currants.
2. Cover and refrigerate until chilled, 1 to 2 hours.
3. Heat the oven to 375°F.
4. Lightly flour a cloth-covered surface and turn the dough onto it. Roll the dough 1/4 inch thick and cut it with a 5- to 8-inch gingerbread cutter. Use a large spatula to lift the cookies onto an ungreased cookie sheet.
5. Decorate the cookies with raisins or currants.
6. Bake until set, 8 to 10 minutes. Let the cookies cool for 3 minutes, then carefully lift them off the sheet with a spatula. Let cool completely and decorate with frosting if desired.

Ingredients

• 3 tablespoons margarine
• 6 cups Kellogg’s Rice Krispies cereal
• 1 package (10 ounces, about 40) Jet-Puffed marshmallows or 4 cups miniature marshmallows
• Vegetable cooking spray

Directions

1. Melt the margarine in a large saucepan over low heat. Add the marshmallows and stir until completely melted. Remove from the heat.
2. Add the cereal and stir until well coated.
3. Coat a 13 × 9 × 2-inch pan with cooking spray. Using a buttered spatula or waxed paper, press the mixture evenly into the pan. Cut into 2-inch squares when cool.

Microwave directions

Microwave the margarine and marshmallows on high for 2 minutes in a microwave-safe bowl. Stir to combine. Microwave on high for 1 minute more and stir until smooth. Add the cereal, stir until coated, and press into the pan as in step 3.

Ingredients

• 4 cups raspberry-cranberry drink, chilled
• 1 liter lemon-lime soda, chilled

Directions

1. Just before serving, combine both drinks in a 2-quart pitcher and stir gently.

Ingredients

• 1 package (12 ounces) fresh or frozen cranberries
• 1 1/2 cups sugar
• 3/4 cup water

Directions

1. Heat the oven to 350°F. Arrange the cranberries evenly in a 10 × 8-inch glass baking dish.
2. Combine the sugar and water in a small bowl, mix well, and pour over the cranberries.
3. Bake for 50 to 60 minutes, until the juice thickens and the cranberries are glazed.

Ingredients

• 1 box strawberry cake mix
• Green food coloring
• 1 can vanilla icing
• Red cinnamon candies
• 1 or 2 packages of coconut
• 1 Christmas bow, for decoration

Directions

1. Bake the cake in a Bundt pan according to the package directions. Let it cool completely, then remove it from the pan.
2. Tint the icing with green food coloring. Ice the cake completely and let it sit for 10 minutes.
3. Place the coconut in a plastic bag, add green food coloring, and shake vigorously. Sprinkle the coconut over the cake to make it look like a wreath. Add the red cinnamon candies as berries.
4. Place the bow at the bottom of the wreath. Refrigerate for 1 hour to set.

Ingredients

• 6 egg yolks
• 1 cup granulated sugar
• 2 quarts light cream
• 1 pint Cognac
• 1 cup light rum
• 6 egg whites
• 1/2 cup confectioners’ sugar

Directions

1. In a large bowl, beat the egg yolks until thick. Gradually add the granulated sugar and beat until light.
2. Add the cream and beat until well combined. Slowly stir in the Cognac and rum. Cover and refrigerate until well chilled.
3. About 1 hour before serving, beat the egg whites until foamy. Gradually add the confectioners’ sugar, beating well after each addition. Continue beating until soft peaks form.
4. Gently fold the egg whites into the yolk mixture.
5. Cover and refrigerate until serving.

Ingredients

• 1 pound butter (Annie used Challenge)
• 3 cups granulated sugar
• Chopped almonds (see note)
• About 12 ounces chocolate chips or chocolate candy bars (Annie used semisweet)

Directions

1. Melt the butter.
2. Add the sugar and blend well. Bring to a boil and boil for 5 minutes.
3. Add the almonds, reserving about 1/2 cup for the topping. Boil for another 7 minutes or until caramel-colored. Test a spoonful in cold water for brittleness.
4. Pour onto a cookie sheet. Put the chocolate on top and spread it when melted.
5. Sprinkle the reserved almonds on top and let cool.