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Monday, 6 December 2010

Christmas Recipes - Recipes for Christmas - Christmas Food Recipes - Kaboose.com

Description


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UMM ! Delicious cookies for Christmas !


Ingredients

  • 3-3/4 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup butter or margarine, softened (not melted)
  • 1-1/2 cups granulated sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • vanilla frosting
  • food coloring (optional)
  • colored candies (optional)
  • fruit rolls (optional)
  • jelly beans (optional)
  • green and red decorating gel (optional)
  • sprinkles (optional)
  • powdered sugar (optional)
Additional Materials:
  • Cookie cutters

Cooking Instructions

  1. Sift flour, baking powder, and salt together in a medium sized bowl. Set aside.
  2. Beat butter or margarine, sugar, eggs, and vanilla in a large bowl with electric mixer until fluffy. Gradually add flour mixture and stir with wooden spoon until thoroughly mixed. Cover dough with plastic wrap and chill in the refrigerator for two hours.
  3. Preheat oven to 400 degrees F. On a lightly floured surface, roll out dough to 1/4 inch thick. Cut out circles with a cookie cutter or other round object, such as a glass or round plastic container. Place circles 2 inches apart on ungreased cookie sheet.
  4. Bake for 6-8 minutes, checking after 6 minutes. Cookies will be done when edges are lightly browned. Do not allow cookies to get too brown. Remove from oven and allow cookies to cool on cookie sheets for 5 minutes. Remove from cookies sheets to aluminum foil on a flat surface and allow to cool completely.
  5. Using a butter knife, spread frosting on top of each cookie. (If you want to color the frosting, use food coloring and mix it beforehand.)
  6. Let children decorate the cookies with sprinkles, powdered sugar, and candies.
  7. To make holly berry cookies, place two red candies or jelly beans toward the top of the cookie and draw on leaves with green decorating gel.
  8. For sugar stars, trees, and other shapes, gently place a miniature cookie cutter on top of the cookie after it's frosted. Carefully sprinkle a small amount of sugar into the cookie cutter with your fingers, being careful not to let the sugar fall outside. Gently remove cookie cutter.
  9. You can completely cover a cookie with decorative sugar by holding the frosted cookie upside down and dipping the frosted end into the sugar to coat.
  10. Use red decorating gel to write “Ho, Ho, Ho!” on your cookies.
  11. A snowman can be made from candies and fruit rolls (e.g., Fruit Roll-Ups). Cut a strip from a fruit roll, about 1/2 thick, and twist it into a rope. Place the fruit roll up around the top of the cookie as ear muffs and add jelly beans for the muffs themselves. Decorate face with colored candies.
  12. Use cherry raisins to form the petals of a poinsettia. Place a colored candy in the center.

Turkey recipe

Rosemary-Garlic Roast Turkey

Ingredients

  • 8 cloves garlic, crushed
  • 1/4 cup (50 mL) chopped fresh rosemary (or 2 tbsp./30 mL dried)
  • 1/4 cup (50 mL) olive oil
  • 1 tbsp. (15 mL) coarse salt
  • 1 tsp. (5 mL) black pepper
  • 12 to 15 lb. (5.5 to 7 kg) whole turkey, fully defrosted if frozen

Cooking Instructions

  1. Preheat oven to 325 degrees F (160 degrees C).
  2. In a small bowl or food processor, mash together garlic, rosemary, olive oil, salt and pepper so that it forms a thick paste.
  3. By hand, gently pull the skin away from the turkey breast at the front of the breast (near the neck opening) to form a sort of pocket. Rub some of the rosemary garlic paste onto the breast meat under the skin, reaching in as far as you can without tearing the skin. Rub the remaining rosemary garlic paste all over the skin of the turkey and in the cavity. Add the stuffing, if you're using it, and place the turkey, breast side up, on a rack in a shallow roasting pan. Tuck the wings underneath the bird and tie the legs together with kitchen string.
  4. Place the turkey into the preheated oven. Do not cover the pan. Roast, basting every 15 to 20 minutes with the pan juices, until a meat thermometer inserted into the inner thigh reaches 170 degrees F (77 degrees C) and the juices run clear when the thigh is pricked with a skewer. This will take anywhere from 3 to 4-1/4 hours (depending on the size of the turkey and whether it is stuffed or not). The only definite way to know if the turkey is cooked is by using a meat thermometer. Remove roasting pan from the oven and let the turkey rest at room temperature for about 15 minutes before carving.
  5. Serve turkey with pan juices or use the juices to make gravy (recipe follows).
Rosemary-Garlic Gravy: 
  1. 1/4 cup (50 mL) fat from the roasting pan
  2. 1/4 cup (50 mL) flour
  3. 2 cups (500 mL) defatted turkey pan juices, turkey broth, water, or a combination
  4. In a saucepan, combine the fat from the roasting pan and flour. Cook, stirring to eliminate any lumps, for just a minute or two. Whisk in turkey juices, broth or whatever liquid you're using and cook, stirring constantly, until the gravy thickens. Let simmer over low heat, whisking occasionally, for 6 to 8 minutes. Serve hot.
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