ONEMAGICAL CHRISTMAS RECIPE THREAD (190+ Recipes)

[onemagicalchristmas]

Macadamiafudge Designer Brownies

2 1/2 c Sugar
1 1/2 c Butter or margarine
5 oz Unsweetened chocolate
6 lg Eggs, lightly beaten
2 c Flour
1 c Coarsley chopped macadamia
Nuts or almonds
Fudge frosting (below)
Chopped macadamia nuts for
Garnish
-----FUDGE FROSTING---- -
1 c Whipping cream
12 oz Semisweet chocolate
(squares)

Brownies: Combine sugar, butter and chocolate in a large saucepan;
cook over low heat, stirring often, until chocolate melts. Remove
from heat and cool 10 minutes. Stir in eggs, flour and nuts. Pour
into a greased 13x9x92" pan. Bake at 350 degrees 30-35 minutes. Cool
on a wire rack. Pour frosting over top; chill 15 minutes, and cut
into aquares. Garnish if desired. Makes 4 doaen. Frosting: Heat
whipping cream in a medium saucepan over medium heat; add chocolate,
stirring until smooth. remove from heat and cool to room
temperature. Makes 2 1/2 cups.
Servings: 4
Southern Living 2/94

[onemagicalchristmas]

Kahlua Fudge Brownies

1 1/2 c Flour -- sifted
1/2 ts Baking powder
1/2 ts Salt
2/3 c Butter
3 Squares unsweetened baking
Chocolate
3 lg Eggs
2 c Sugar
1/4 c + 1 Tb Kahlua
3/4 c Walnuts -- chopped

Grease a 9" square pan. Preheat oven to 350 degrees. Sift flour,
baking powder, and salt together. Melt butter and chocolate together
over low heat. Beat eggs and sugar until light. Add flour mixture,
chocolate mixture and 1/4 cup Kahlua. Blend well. Stir in nuts. Bake
30 minutes or until done. Cool in pan. Brush with remaining Kahlua.
From Becky Witter Recipe By : Concord Hospital Admitting Cookbook -
Concord, NH

[onemagicalchristmas]

CRANBERRY CASSEROLE DESSERT

2 c. chopped apples
2 c. fresh cranberries
2 c. sugar
Chopped nuts
1/2 c. oatmeal
1/2 c. brown sugar
1/3 c. flour
1 stick butter, melted

Mix apples, cranberries. Place in buttered casserole pan;
pour granulated sugar over mixture. Mix oats, brown sugar,
butter and flour; sprinkle on top of cranberries, sugar and
apples. Top with nuts; pat gently, bake 1 hour at 325
degrees. Cut in squares when cool.

[onemagicalchristmas]

1 (14oz) can sweetened condensed milk
1 2/3 cup water
1 box instant french vanilla pudding mix( I use Banana Cream)
1 (12oz frozen cool whip thawed
! (11oz) box vanilla wafers
8 medium ripe bananas

In large bowl combine sweetened condensed milk, water and pudding mix beat with electric mixer til smooth. CHill 5 minutes fold in whipped topping. Pour in serving dish to cover bottom, spread cookies then layer bananas and repeat garnish with whip topping and a few vanilla wafers

Serve immediately.

[onemagicalchristmas]

Ingredients
1 5.9 oz. pkg. butterscotch pudding mix
3/4 C. butter
3/4 C. firmly packed brown sugar
1 egg
2 1/4 C. all-purpose flour
1 tsp. baking soda
1 Tbs. ground ginger
1 1/2 tsp. ground cinnamon
Directions

Cream pudding mix with butter and sugar; add egg, and blend well. Combine flour, baking soda, ginger, and cinnamon; blend into pudding mixture. Chill dough for 1 hour or until firm. Roll dough on a floured board to about 1/4 inch thickness and cut with cookie cutter. Place on greased baking sheets; use a straw to make a hole in the top of the cookie for hanging on the tree, if desired. Bake at 350 degrees for 10-12 minutes. Remove from oven and cool on wire rack. Decorate if desired.

[onemagicalchristmas]

NEVER FAIL DIVINITY


4 c. Sugar
1 c. Light corn syrup
3/4 c. Water
Dash of salt
3 egg whites
1 tsp. Vanilla extract
1/2 c. Chopped pecans (optional)

Combine sugar, corn syrup, water and salt in a 2-quart glass casserole. Microwave on HIGH for 19 minutes, stirring every 5 minutes.

Beat egg whites until very stiff. Pour hot syrup gradually over the egg whites, beating at high speed for about 12 minutes or until thick and candy begins to lose gloss. Fold in vanilla and nuts. Drop by spoonfuls onto waxed paper.

[onemagicalchristmas]

EASY FRUIT CAKE

1 lg. can sliced peaches or fruit cocktail
1 pkg. yellow cake mix
1/4 lb. butter
1 c. chopped nuts

Put fruit, including juice, into 9x13 pyrex pan. Sprinkle dry cake mix over top. Dot with butter and sprinkle nuts on top. Bake one hour at 350 degrees. Enjoy.

[onemagicalchristmas]

Butter Pecan Pumpkin Pie

1 quart butter pecan ice cream, softened
1 pastry shell (9 inches), baked
1 cup canned pumpkin
1/2 cup sugar
1/4 teaspoon each ground cinnamon, ginger and nutmeg
1 cup heavy whipping cream, whipped
1/2 cup caramel ice cream topping
1/2 cup chocolate ice cream topping, optional
Additional whipped cream

Spread ice cream into the crust; freeze for 2 hours or until firm.
In a small mixing bowl, combine the pumpkin, sugar, cinnamon, ginger
and nutmeg; fold in whipped cream. Spread over ice cream. Cover and
freeze for 2 hours or until firm. May be frozen for up to 2 months.
Remove from the freezer 15 minutes before slicing. Drizzle with
caramel ice cream topping. Drizzle with chocolate ice cream topping
if desired. Dollop with whipped cream.
Yield: 6-8 servings.
TASTE OF HOME

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Bavarian Mint Fudge

1-1/2 teaspoons plus 1 tablespoon butter, divided
2 cups (12 ounces) semisweet chocolate chips
1 package (11-1/2 ounces) milk chocolate chips
1 can (14 ounces) sweetened condensed milk
1 teaspoon peppermint extract
1 teaspoon vanilla extract

Line an 11-in. x 7-in. pan with foil and grease the foil with 1-1/2
teaspoons butter; set aside.
In a heavy saucepan, melt the chocolate chips and remaining
butter
over low heat; stir until smooth. Remove from the heat; stir in the
milk and extracts until well blended. Spread into prepared pan.
Refrigerate until set.
Using the foil, lift fudge out of the pan. Discard the foil; cut
fudge into 1-in. squares. Store in the refrigerator.
Yield: about 2-1/2 pounds.
TASTE OF HOME

[onemagicalchristmas]

Banana Cheesecake

3/4 cup all-purpose flour
3/4 cup finely chopped pecans
3 tablespoons sugar
2 tablespoons brown sugar
1-1/2 teaspoons vanilla extract
6 tablespoons butter, melted
FILLING:
1 cup mashed ripe bananas
2 tablespoons lemon juice
2 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
2 tablespoons cornstarch
1/8 teaspoon salt
3 eggs, lightly beaten
1 cup (8 ounces) sour cream
1-1/4 teaspoons vanilla extract
TOPPING:
1 cup (8 ounces) sour cream
1/4 cup sugar
1/4 teaspoon vanilla extract
1 cup assorted fresh fruit

Combine the first five ingredients; stir in butter. Press onto the
bottom of a greased 9-in. springform pan; place on a baking sheet.
Bake at 350 degrees for 10 minutes or until lightly browned. Cool on
a wire rack.
Combine bananas and lemon juice; set aside. In a large bowl,
beat the cream cheese, sugar, cornstarch and salt until smooth. Add
eggs; beat on low speed just until combined. Stir in the sour cream,
vanilla and banana mixture. Pour into crust. Place pan on a baking
sheet.
Bake at 350 degrees for 50-60 minutes or until center is almost
set. Let stand for 5 minutes. Combine sour cream, sugar and vanilla;
spread over top of cheesecake. Bake 5 minutes longer.
Cool on a wire rack for 10 minutes. Carefully run a knife around
edge of pan; cool 1 hour longer. Refrigerate overnight. Remove sides
of pan; garnish with fruit.
Yield: 12-14 servings.
TASTE OF HOME