Holiday Recipe Thread

[Dan and Ali 3]

This recipe is not necessarily a holiday themed recipe but I do typically only make it at Christmas because it's sooo sweet and if you had this too many times a year it would take its toll ;P lol!

Anyway ... here goes!

Caramilk Fudge

- 2 cups of packed brown sugar

- 1 can of condensed milk

- 3/4 cup butter

- 1 cup icing sugar

- 1 tsp. vanilla

- 5 Caramilk bars

1) Heat brown sugar, condensed milk and butter until fully melted. I would suggest doing this under medium-low heat on the stove ... alternately, it takes about 10 minutes in the microwave. Make sure you stir it every 2-3 minutes.

2) Add icing sugar and vanilla. Mix with a hand mixer until mixture begins to thicken slightly (approximately 3-4 minutes).

3) *Note* This needs to be done quickly as mixture begins to harden pretty quickly! Place half of the mixture in well-greased 8x8 pan.

4) Lay Caramilk bars on top of mixture.

5) Pour rest of mixture on top of Caramilk bars, smooth with a spatula.

6) Set aside 30 minutes.

... and I do apologise to everyone who is reading this from the US; I know that Caramilk bars are hard to come by!

[Krikit 1,164]

OMG, I think I love you guys! I am trying every one of these.

Thank you.

Kelly. How you doing?

[CdnMN 0]

Frangellico Bread Pudding

1 large panettone, about 2 pounds

1/2 cup sugar

3 cups whole milk

Zest of 1/2 lemon

4 extra large eggs

1 stick butter, melted

White Chocolate

Cream

Frangellico Liqueur

In a saucepan, bring the milk and lemon zest to a simmer, remove from the heat and allow to cool for a few minutes. In a large bowl, mix the 3/4 cup sugar with the eggs. Gradually stir in the hot milk. Add Frangellico to taste – about 1.5 ounces.

Trim one slice of panettone so that it fits into the bottom of the souffle dish. Spoon 2 or 3 tablespoons of melted butter over it and then enough of the custard mixture to cover the panettone. Let it absorb the custard, adding more if necessary to cover. Repeat with additional slices of panettone, melted butter, and custard until the dish is filled to the very top. With each slice (and especially the last), use your palm to hold down the panettone until it completely submerged and saturated with custard. Do not compress the panettone, or the pudding will be too dense. Drizzle any remaining butter over the top.

Place the souffle dish into a larger pan filled with enough very hot tap water to come three-quarters of the way up the side of the dish. Bake for about an hour and a half. The top should be puffed and brown, the pudding should begin to pull away from the sides of the dish, and the internal temperature should rise to between 160 and 170 degrees. Allow the pudding to cool for at least 15 minutes.

While cooling, melt some white chocolate in a saucepan over low heat. Add some cream and 2 ounces of Frangellico. Pour over individual servings of pudding before serving.

[darkchilde794 5]

OOOooOOOHhHhhhhhh

I have to figure out a holiday recipe, but am sure going to try a couple of these yummy ones this coming Christmas!!!!

[Nina~ 431]

Whipped Shortbread Cookies

Ingredients:

1 lb soft butter

1 cup 10X sugar (icing sugar)

1/2 cup corn starch

3 cups flour

1tbsp vanilla

1/2 tsp. almond extract

MoP:

Beat butter until creamy. Add remaining ingredients until well blended. Drop by tsp full on baking sheet 2 inches apart (like you would chocolate chip cookies).

Top with candied cherries or sprinkles.

Bake at 300 for 10 minutes. Cookies should be set but not brown.

Enjoy the melting in your mouth

Peachy,

I am trying your recipie out tonight... I already have set the butter on the counter to soften it. But I got a couple of questions for you.. Do I need to grease the cookie sheet before baking the shortbread? I dont have almond extract.. can I substitue it with lemon extract for some Lemon shortbread? Sorry for being such a noob

[Malrothien 6]

You wouldn't grease the cookie sheet since there is enough butter in the cookie. You only grease sheets when you're making a cookie that doesn't have much butter in it - like a regular sugar cookie.

I've never used extract in my shortbread - don't think it would be a requirement in making those ones.

[Krikit 1,164]

I agree with Mal on both points.

Hmm. Maybe I'll make some cookies tonight too.

[Marilyn. 340]

i always use parchment paper when I bake cookies...

oh and if you want to use an extract you could always use vanilla...

[Nina~ 431]

I got another question.. I have unsalted butter... so should I add like a pinch of salt or something?

[Malrothien 6]

Most cookie recipes have salt if required. I always use unsalted butter, never noticed much of a difference in taste.

[Marilyn. 340]

nah i wouldn't bother with the salt

[Krikit 1,164]

My shortbread recipe calls for unsalted butter, vanilla extract, no additional salt.

[Nina~ 431]

I Canada Forum... Off I go to bake some cookies!

[Marilyn. 340]

my Christmas goodie baking time is going to be the 14 and the 15th....

I have to make enough goodies for 12 Christmas tins that I am selling to the lady I work for...

[Malrothien 6]

I've started already. Got sugar cookies and snickerdoodles done.