ONEMAGICAL CHRISTMAS RECIPE THREAD (190+ Recipes)

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CANDY CANE STICKS

These cookies are yummy and especially good for Christmas time. They have stripes like real candy canes and that great peppermint taste. Easy to make too.

16 oz tube refrigerated sugar cookie dough
1/2 cup finely crushed peppermint candy canes
1/2 tsp mint extract
3/4 cup all purpose flour
3/4 cup confectioners sugar

Line 2 baking sheets with foil, set aside. In a bowl, knead together cookie dough, 1/4 cup crushed candy canes, mint extract and flour until combined. Break off a level tsp of dough and roll into a 5" long rope. Transfer to baking sheet. Repeat until entire sheet is full. Cover dough and refrigerate in between batches. Bake at 350 degrees for 7 min. or until puffed and just beginning to color, DO NOT OVERBAKE. Remove cookies to a wire rack to cool completely. Repeat using all dough.

To form a glaze, stir together confectioners sugar and 4 tsp water until smooth, spreading consistency. Brush some of the glaze over sticks and let dry completely. With a small paintbrush, use remaining glaze to paint stripes diagonally across sticks, spacing 1/2" apart. Immediately sprinkle stripes with some of the remaining crushed candy to resemble a candy cane. Let dry completely. MAKES 60 COOKIES.*

[onemagicalchristmas]

Coal Candy
Christmas tradition says that boys and girls who have been naughty get a
lump of coal in their stocking rather than a fun to or a sweet treat.
But in the mining towns of Pennsylvania, coal would never be used to
signify bad behavior. Here, coal is a good thing, and children are
delighted to find lumps of coal in their Christmas stocking. Coal candy,
that is.

At the cash register in the old diner section of the Dutch Kitchen, you
can buy locally made coal candy by the bucketfuls. It is licorice, black
and shiny like a nugget of freshly mined anthracite. It comes in large,
irregular chunks packaged with a small hammer. The way to enjoy is to
set a hunk out on a clean surface and use the hammer to smash it into
little bite size fragments.

The unique confections was invented over in the neighboring town of
Pottsville, where Ned Buckley's family has been running the Mootz Candy
Store on Main Street since 1908. Mootz is know for chocolate covered
nuts, creamy peanut rolls, molasses coconut strips and chocolate
novelties made in molds that look like hairdressers tools, golf clubs,
antique cars and bingo boards. It was Ned Buckley's grandmother who came
up with the idea for coal candy some time in the 1950s when the coal
industry was still thriving. Mootz sells its coal candy, known as Black
Diamonds, in boxes, miniature miner's buckets, and toy train cars. And
at Christmas, you can buy stockings already filled with it.
............ ......... ......... ........
Coal Candy
http://recipes. howstuffworks. com/coal- candy-recipe. htm

Yield: Makes about 1-1/2 pounds

2 cups sugar
3/4 cup light corn syrup
1/2 cup water
1 teaspoon anise extract
1/2 teaspoon black paste food coloring

Preparation:
Line 8-inch square baking pan with foil, extending edges over sides of
pan. Lightly grease foil with butter; set aside. Measure sugar, corn
syrup and water into heavy 2-quart saucepan. Stir over medium-low heat
until sugar is dissolved and mixture comes to a boil, being careful not
to splash sugar mixture on side of pan. Carefully clip candy thermometer
to side of pan (do not let bulb touch bottom of pan). Cook about 15
minutes until thermometer registers 290°F, without stirring. Immediately
remove from heat. Stir in anise extract and food coloring. Pour mixture
into prepared pan. Cool completely.

Lift candy out of pan using foil; remove foil. Place candy between 2
layers of heavy-duty foil. Pound with mallet to break candy into 1- to
2-inch pieces.

Famous Dutch Kitchen Restaurant Cookbook
Jane and Michael Stern (2004)

[onemagicalchristmas]

YAM AND RAISIN COOKIES

from the McLean Estate in Irving, TX

1 cup shortening

1 egg

1 vanilla

1 cup cooked mashed yams

2 cups flour

1/4 teaspoon allspice

1/2 teaspoon salt

1/2 teaspoon nutmeg

1/2 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

1 cup raisins

Preheat oven to 350. Combine dry ingredients and set aside. Cream shortening, eggs and vanilla then add yams and mix well then stir in dry ingredients and

raisins. Mix well then drop by rounded spoonfuls on greased cookie sheets. Bake for 12 minutes. Allow to cool a few minutes on cookie sheet then transfer

to wire rack to cool completely.

[onemagicalchristmas]

MARVELOUS MACAROONS

Source: The Cooking Club Newsletter

8 ounces crushed pineapple, in juice

1 can sweetened condensed milk

7 ounces flaked coconut

1/2 cup chopped almonds, toasted

1/2 cup margarine, melted

1 grated peel of lemon

1/4 teaspoon almond extract

1 cup all-purpose flour

1 teaspoon baking powder

Drain pineapple well. Reserve juice for beverage. Combine drained pineapple, sweetened condensed milk, coconut, almonds, margarine, 1-teaspoon lemon peel

and almond extract in large bowl; mix well. Combine flour and baking powder in small bowl. Beat into pineapple mixture until blended. Drop by heaping tablespoonfuls,

1 inch apart, onto greased cookie sheets. Bake in 350 degree f. Oven 13-15 minutes. Cool on wire racks. Store in refrigerator.

[onemagicalchristmas]

Chocotini

Prep Time: 10 min.

Difficulty: Easy

Yield: Makes 2 drinks.

4 pieces DOVE® Dark Chocolate

1 tablespoon cocoa powder

4 ounces vodka

2 ounces coffee liqueur

1 tablespoon instant espresso

Special Equipment:

Resealable plastic bag

Shaker

2 martini glasses

1. Heat DOVE® Dark Chocolate in plastic bag in microwave until

melted, about 10-15 seconds. Snip corner of bag and drizzle

inside chilled martini glasses. Rim edge of glass in cocoa and

chill until ready to serve.

2. Shake vodka, coffee liqueur, instant espresso, and ice cubes.

Pour into prepared glasses and serve chilled.

3. * Not intended for creation or consumption by persons under

21 years of age.

[onemagicalchristmas]

Gingerbread Pudding Cake

1/4 cup butter, softened
1/4 cup sugar
1 egg white
1 teaspoon vanilla extract
1/2 cup molasses
1 cup water
1 1/4 cups flour
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/2 cup chopped pecans

Topping
6 tablespoons brown sugar
3/4 cup hot water
2/3 cup butter, melted

Cream butter and sugar, add egg white and vanilla.

Combine molasses & water until blended. Mix flour, baking soda,
cinnamon, ginger, salt, allspice and nutmeg; add to creamed mixture
alternately with molasses mixture, beating well after each addition
then fold in pecans.

Grease a 3 quart slow cooker, pour batter into cooker.

Topping:
Sprinkle with brown sugar. Combine hot water and butter; pour over
batter but DO NOT STIR.

Cover and cook on high for 2 to 2 1/2 hours or until a toothpick
inserted near the center of cake comes out clean. Turn off heat. Let
stand for 15 minutes. Serve warm.

Enjoy!


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Sweet Potato Souffle
1 large can of sweet potato (drained and mashed)
1 scant cup sugar
2 eggs
1/2 cups milk reg or 2 %
1/2 teaspoon salt
1/3 stick margarine , melted
1 tsp vanilla

mix well, pour into a buttered dish (1 1/2 Qt. pyrex) TOPPING1 cup light brown sugar1/2 cup flour1/3 cup melted butter3/4 cup pecans (crushed into small pieces crumble over potato mixturebake 350degrees for 35 to 45 minutes. uncovered good luck

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3 MINUTE CHOCOLATE MUG CAKE
1 Coffee Mug (microwave safe) 4 tablespoons flour (that's plain
flour, not self-rising)
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk 3 tablespoons oil
3 tablespoons chocolate chips (optional) mini chips would be the best
Small
Splash of vanilla

Add dry ingredients to mug, and mix well.
Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla, and mix again.

Put your mug in the microwave and cook for 3 minutes at 1000 watts (a
bit
less time if your microwave is stronger). The cake will rise over the
top of
the
mug, but don't be alarmed!

Allow to cool a little, and tip out onto a plate if desired.

EAT! (This can serve 2 if you w ant to share!)

And why is this the most dangerous cake recipe in the world? Because
now we
are all only 5 minutes away from chocolate cake at any time of the
day or
night!

[onemagicalchristmas]

Miniature Chocolate-Peanut Butter Pies

1 1/4 c Graham cracker crumbs

5 tb Unsalted butter, melted

1/2 c Plus 2 T sour cream

2 1/2 tb Powdered sugar

2 tb Whipping cream

1/2 c Plus 2 T creamy peanut

-butter..do not use old- Fashioned style or freshly -ground!

1/2 c Whipping cream (in addition

-to above)

4 oz Semisweet chocolate, chopped

Mix graham cracker crumbs and butter in a small bowl. Press crumb
mixture on bottom and up sides of 24 mini- muffin tins (each about 1
3/4 inches in diameter). Place in freezer for 20 minutes.

Whisk sour cream, powdered sugar and 2 T whipping cream in bowl to
blend. Add peanut butter and whisk until smooth. Spoon 1 T peanut
butter mixture into each graham cracker crust; freeze 3 hours. Bring
1/2 C cream to simmer in heavy saucepan. Reduce heat to low. Add
chocolate; stir until melted. Cool completely, stirring
occasionally. Spoon 2 teaspoons chocolate mixture over each peanut-
butter pie. Place in freezer until set. (can be prepared 1 week
ahead. Keep frozen.) Using tip of small sharp knife as an aid,
gently pry pies from tins. Let stand at room temperature for 10
minutes before serving.

[onemagicalchristmas]

Chocolate Chip Sour Cream Pound Cake

3 c Unsifted flour

1/4 ts Baking soda

2 c Sugar

1 c Butter, softeded

6 Eggs

1 ts Vanilla extract or flavor

1 pk Sour cream (8 oz)

1 c Mini chocolate chips

Preheat oven to 350 degrees. Stir together flour and baking soda. In
mixer bowl, beat sugar and butter until fluffy. Beat in eggs, one at
a time, until smooth; add vanilla. Beat in sour cream alternately
with flour mixture. Fold in chocolate chips. Pour into well-greased
and floured 10- inch fluted tube cake pan. Bake 1 hr. and 15 min. or
until wooden pick comes out clean. Cool; remove from pan. Sprinkle
with confectioners' sugar if desired.
Yield: 1 ten-inch cake