Christmas recipes

Christmas recipe by Nicko's Kitchen

Christmas Tree Cookies

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Christmas page

A simple Christmas recipe

Cranberry, Pecan and White Chocolate Cookies
recipe by Sweets simple bakes recipes blog

Makes 30

Ingredients
150g plain flour
½ tsp baking powder
½ tsp salt
75g rolled oats (not instant)
125g soft butter
75g dark brown sugar
100g caster sugar (superfine)
1 egg (large)
1 tsp vanilla extract
75g dried cranberries (or dried fruit of choice)
50g pecans, roughly chopped
150g white chocolate chips (or chocolate of choice)

Preheat the oven to 180oC/ 350°F/gas mark 4.

Measure out the flour, baking powder, salt and rolled oats into a bowl.

Put the butter and sugars into another bowl and beat together until creamy — this is obviously easier with an electric mixer of some kind, but you just need to put some muscle into otherwise — then beat in the egg and vanilla.

Beat in the flour, baking powder, salt and oat mixture and then fold in the cranberries, chopped pecans and chocolate chips.Roll tablespoonfuls of dough into a ball with your hands, and then place them on a lined or greased baking sheet and squish the dough balls down with a fork. You may need two baking sheets or be prepared to make these in two batches.

Cook for 12 to 15 minutes; when ready, the cookies will be tinged a pale gold, but be too soft to lift immediately off the tray, so leave the tray on a cool surface and let them harden for about 5 minutes. Remove with a spatula to cool fully on a wire rack.

Recipe: Apple pie

Materials needed:

measuring cups and spoons

large sauce pan wooden spoon rolling pin (marble works the best)Ingredients and Directions:

1/3 to 2/3 cup granulated or caster sugar

1/4 cup all-purpose flour

1/2 tsp ground cinnamon

1/4 tsp pumpkin pie spice

1/2 teaspoon ground nutmeg

Dash of salt

6 cups thinly sliced peeled green or tart baking
apples (approximately 8 medium apples)

2 TBLs Butter Flavor Crisco

Preheat your oven to 425°. Prepare the pastry for
a double crust as desribed below. Mix together the granulated or caster sugar, flour,
cinnamon, nutmeg, pumpkin pie spice and salt in large mixing bowl. Stir
in the thinly sliced apples.
2/3 cup Butter flavor Crisco
2 cups all purpose flour
1 teaspoon salt
5 to 7 tablespoons cold water

Using pastry blender, cut shortening into the flour
and salt, until the mixture resembles crumbs. Stir in the water with a
fork until desired moisture is achieved. Add more water if necessary.
Divide the pastry in half, making a ball to roll out into the crust.
Place the ball onto a lightly floured surface and roll out thin with the
lightly floured marble rolling pin. Roll up the crust onto the rolling
pin slowly and then place over the pie tin to cover evenly. Fit the
crust into the tin and then cut around the edge with a knife to make a
neat edge. Sprinkle the bottom pie crust lightly with granulated or
caster sugar.
Pour in apple pie filling from above and then repeat
rolling out the rest of the pie dough for the top crust. After dotting
the apple pie mixture with dots of Butter Flavor Crisco, place the top
crust over this mixture. Take a sharp knife and cut air vents into the
crust. Pinch the edges of the dough around the rim of the pie between
your thumb and closest finger using the same finger on your other hand.
Repeat this until all the crust in joined and crimped together. Lightly
sprinkle more granulated or caster sugar over the finished unbaked pie.

Bake at 425 degrees F for an hour or until the
apples are tender. You can check the tenderness by piercing the apples
through one of the vent holes with a knife and see if it easily goes
through the apple.

Let the pie cool off for at least 30 minutes to an
hour then either serve warm or refrigerate to serve later cold. This of
course tastes great with vanilla ice cream melting over it while it is
still warm or whip cream to garnish if served cold.

Rose Cake

A cake with rose water
Before vanilla became the dominant flavoring in cakes, cookies, and other confections, rosewater (made from rose petals steeped in water)was the common flavoring. Here's a cake recipe fit for royalty,
transcribed into modern English, from "The Queen's Closet Opened" an
eighteenth century cookbook


To make a cake with rose water,

the
way of the Royal Princess, the Lady Elizabeth,daughter to King Charles the First


Take
half a peck of flour, half a pint of rose water, a pint of ale yeast,
and a pint of cream. Add to it a pound and a half of butter, six egg
yolks, four pounds of currants, one half pound of sugar, five
tablespoons grated , and a little salt. Beat it very well and let it stand half an hour by the fire. Then beat it again and make
it up [into a baking pan] and let it stand an hour and a half in the
oven. Let not your oven be too hot