I want to add recipes to this post that are really good For Christmas.
I will be adding cookies, cakes, Mains and Desserts.
Come back and keep checking as I add more recipes
@Penny4 @Veggiepatch @Knell @DLHM @Ricki @Irene Anthony @Lennie @Clancieblue @Luckyus @Ezzy

 

[Suzanne rose]

Gingerbread Men

I made these with my grandkids the other day , not only were they easy to make but they were so good to eat.
Wrap it cello or pop in bags with a ribbon and they make great little gifts

Recipe by tasteofhome

Ingredients​

• 1/2 cup butter, softened
• 3/4 cup packed dark brown sugar
• 1/3 cup golden syrup or treacle
• 1 large egg, room temperature
• 2 tablespoons water
• 2-2/3 cups plain flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• Frosting of choice

Directions​

1. Cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in molasses, egg and water. In another bowl, whisk together remaining ingredients minus frosting; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; cover. Refrigerate until easy to handle, about 30 minutes.
2. Preheat oven to 180°C or 160°C fan-forced
3. . On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 4-in. gingerbread man cookie cutter. Place 2 in. apart on greased .
4. Bake until edges are firm, 8-10 minutes. Remove to wire racks to cool completely. Frost as desired.
5. Gingerbread Men Cookies Tips
   

   Can you skip chilling the gingerbread cookie dough?​

   No, don't skip the chilling step. Chilling cookie dough makes it easier to handle.
   

   How can you decorate gingerbread men cookies?Dress up gingerbread cookies in frosted outfits, buttons and decorative piping. If you like, you can even tint white frosting with liquid, gel or paste food coloring. Liquid coloring will produce a pastel color, while gel and paste food coloring will create deeper hues. Use smartness or MMs for buttons n eyes
   Can you make gingerbread men cookies ahead of time?
   These gingerbread men are fantastic make ahead biscuits . Just make sure you know how to store them properly, and frost them closer to when you plan to serve them. Like other cutout cookies, gingerbread men cookies last for about a week at room temperature in an airtight container. You can also freeze baked cutout cookies or gingerbread cookie dough for 6 months
   
   
   
   ​

 

[Suzanne rose]

Christmas Sandwich Cremes​

These also make a gorgeous gift either buy putting in a plastic bag with ribbon or little gift boxes


Total Time
Prep: 40 min. + chilling
Bake: 10 min.
Makes 48

Ingredients​

• 1 cup butter, softened
• 1/3 cup thickened cream
• 2 cups plain flour
• Sugar to coat maybe 1 cup
• filling:
• 1/2 cup butter, softened
• 1-1/2 cups icing sugar
• 2 teaspoons vanilla extract
• Food coloring

Directions​

1. In a small bowl, combine the butter, cream and flour. Cover and refrigerate for 2 hours or until dough is easy to handle.
2. Divide into thirds; let one portion stand at room temperature for 15 minutes (keep remaining dough refrigerated until ready to roll out). Preheat oven to 190°C or 170C fan-forced
3. On a floured surface, roll out dough to 1/8-in. thickness. Cut with a 1-1/2-in. round cookie cutter. Place cutouts in a shallow dish filled with sugar; turn to coat. Place on ungreased  baking tray lined with baking paper. Prick with a fork several times. Bake 7-9 minutes or until set. Cool on wire racks.
4. For filling, in a small bowl, cream butter and sugar until light and fluffy. Add vanilla. Tint with food coloring. Spread about 1 teaspoon filling over half of the cookies; top with remaining cookies.

 

[Suzanne rose]

Stuffed Mushrooms

Ingredients
375g Mushrooms
2 bacon rashers, chopped
1/4 cup grated tasty cheese
1/4 teaspoon French mustard
1 cup breadcrumbs
1 egg lightly beaten
1/4 cup milk
1 tablespoon chopped parsley
2 slices tasty cheese
1 tomato

Method

1. Remove stems from Mushrooms.
cook bacon in frypan until crisp.

2. Remove from heat and stir in grated cheese, mustard and breadcrumbs.

3. Stir in egg ,milk and parsley. Spoon mixture into Mushrooms. Cut cheese slices into 1cm squares, slice tomato, then cut each slice into 8 small segments. Place a square of cheese on top of each Mushroom ; top with a segment of tomato.

4. place stuffed Mushrooms on an oven tray. Bake in a preheated oven 210°C 190°C fan-forced for about 8 minutes or until cheese is melted

NOTES

1. Choose small even sized Mushrooms about 2cm in diameter

2. Mushrooms can be prepared the day before requiring and kept in fridge but bake on the day just before serving.

3. This recipe is not suitable to freeze or microwave

 

[Suzanne rose]

Mango and white chocolate Cheesecake

Prep time 15 minutes
Serves 8


recipe by women's weekly

Ingredients​

13 milk arrowroot biscuits
60 gram butter, melted
500 gram cream cheese, at room temperature
1/2 cup (110g) caster sugar
200 gram white chocolate, melted
300 mls cream, whipped
3 teaspoon gelatine
1/4 cup (60ml) hot water
2 mangoes, sliced

Method​

1.Place biscuits in a food processor and pulse until fine crumbs form. Add butter and pulse to combine. Press into base of a 20cm springform pan. Chill for 15 minutes, until base is firm.
2.Meanwhile, using an electric mixer, beat cream cheese and sugar together until smooth and creamy. Fold through chocolate and whipped cream.
3.Whisk gelatine with hot water until dissolved. Stir 1/4 cup of cream cheese mixture into gelatine. Return to cream cheese mixture and mix well.
4.Pour cheesecake over biscuit base. Cover with plastic wrap and refrigerate overnight. Arrange mango slices over top and cut into wedges to serve.

 

[Suzanne rose]

Festive Fruit and Nut Bread / Cake


Ingredients

250g ( 1 1/2 cups ) chopped raisins
250g (1 1/2 cups ) sultanas
125g (3/4 cups) currants
125g (3/4 cup) mixed peel
250g (1 1/ 2 cups) slivered almonds
2 x 7g dry yeast sachets
1 cup hot water
1 teaspoon sugar
2 tablespoons sugar extra
5 cups plain flour
1 teaspoon mixed spice
2 eggs lightly beaten
60g butter, melted
1/4 cup of Kirsch, ( see below for substitutions)

Glaze
1 cup icing sugar
1 teaspoon soft butter
2 tablespoons water approximately

Method

1. combine raisins, sultanas, currants,mixed peel and kirsh or substitutions . Stand over night.

2. Next day, stir in almonds.

3. Combine the dry yeast, water and 1 teaspoon of sugar In a bowl. Cover and stand in a warm place for about 5 minutes or until frothy.

4. sift flour, extra sugar and mixed spice into a large bowl, make a well in the centre, stir in yeast mixture, eggs and butter.

5. Turn onto a lightly floured surface, knead for about 10 minutes. Return dough to lightly oiled bowl, civer with gladwrap, stand in a warm place for about 1 hour or until dough has doubled in size.

6. Add fruit mixture and almonds in batches and knead after each addition. Divide dough in half , then divide each half into 3 equal portions. Roll and shape each portion into a 40cn rope.

7. Using 3 ropes Plait the ropes together . Repeat with other 3. So making 2 breads.

8. place both plaits on a greased and line with baking paper tray. Cover loosely with gladwrap. Let stand in a warm place for around 30 minutes or doubled in size.

9. Bake in preheated oven 190°C 170°C fan-forced. For about 35 minutes or when bread sounds hollow when tapped. Brush with glaze while hot

 Glaze

Place sifted icing sugar into a small bowl, stir in butter and enoght water to give a thick consistency

Note

substitute Kirsch with either brandy, apple juice or grape juice

 

[Leenie]

Gingerbread Men

I made these with my grandkids the other day , not only were they easy to make but they were so good to eat.
Wrap it cello or pop in bags with a ribbon and they make great little gifts

Recipe by tasteofhome

View attachment 37624

Ingredients​

• 1/2 cup butter, softened
• 3/4 cup packed dark brown sugar
• 1/3 cup golden syrup or treacle
• 1 large egg, room temperature
• 2 tablespoons water
• 2-2/3 cups plain flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• Frosting of choice

Directions​

1. Cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in molasses, egg and water. In another bowl, whisk together remaining ingredients minus frosting; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; cover. Refrigerate until easy to handle, about 30 minutes.
2. Preheat oven to 180°C or 160°C fan-forced
3. . On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 4-in. gingerbread man cookie cutter. Place 2 in. apart on greased .
4. Bake until edges are firm, 8-10 minutes. Remove to wire racks to cool completely. Frost as desired.
5. Gingerbread Men Cookies Tips
   

   Can you skip chilling the gingerbread cookie dough?​

   No, don't skip the chilling step. Chilling cookie dough makes it easier to handle.
   

   How can you decorate gingerbread men cookies?Dress up gingerbread cookies in frosted outfits, buttons and decorative piping. If you like, you can even tint white frosting with liquid, gel or paste food coloring. Liquid coloring will produce a pastel color, while gel and paste food coloring will create deeper hues. Use smartness or MMs for buttons n eyes
   Can you make gingerbread men cookies ahead of time?
   These gingerbread men are fantastic make ahead biscuits . Just make sure you know how to store them properly, and frost them closer to when you plan to serve them. Like other cutout cookies, gingerbread men cookies last for about a week at room temperature in an airtight container. You can also freeze baked cutout cookies or gingerbread cookie dough for 6 months
   
   
   ​

I love anything with ginger .

 

[Suzanne rose]

I love anything with ginger .

All these recipes are so easy to make and really delicious

 

[Suzanne rose]

Creamy Cajun chicken pasta salad​

• 15m prep
• 20m cook
• 4 servings

Recipe by Taste​

Ingredients

• 160g (2/3 cup) Mayonnaise
• 
  2 tbsp crème fraîche
• 
  2 tsp chipotle sauce
• 
  1 1/2 tbsp Cajun seasoning
• 
  300g penne pasta
• 
  500g s  Chicken Breast fillets
• 
  1 tbsp olive oil
• 
  1 small red capsicum, deseeded, chopped
• 
  1 small green capsicum, deseeded, chopped
• 
  2 green shallots, trimmed, thinly sliced
• 
  Fresh continental parsley leaves, to serve

Method

• Step 1
  Combine the mayonnaise, crème fraîche, chipotle sauce and 1 tablespoon seasoning in a large serving bowl.
• 
  Step 2
  Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain and refresh under cold running water.
• 
  Step 3
  Meanwhile, place the remaining 2 teaspoons seasoning on a plate. Add the chicken and press to coat.
  
  Step 4
  Heat the oil in a large non-stick frying pan over medium-high heat. Cook the chicken for 6 minutes each side or until just cooked through. Transfer to a plate. Set aside for 5 minutes to rest before slicing.
  
  Step 5
  Add the pasta, capsicum and half the chicken and half the shallot to the mayonnaise mixture. Toss to combine. Top with the remaining chicken and shallot. Season and scatter over parsley to serve.

 

[Suzanne rose]

Violet Crumble Ice-cream Cake​

My weakness is icecream and violet crumble chocolate.
This recipe is a combination of both. It's easy and only 5 ingredients.

See my notes at the bottom

Serves 12

Ingredients

• 1 cup pure cream
• 
  300g dark chocolate, chopped
• 
  3 litres vanilla ice-cream
• 
  5 x 50g Violet Crumble chocolate bars
• 
  1/2 x 250g packet butternut snap biscuits, roughly chopped

Method :

Step 1
Grease a 9cm-deep, 11.5cm x 20cm (base measurement) loaf pan. Line base and sides with baking paper, extending paper 4cm above edges on all sides.

• Step 2
  Place cream and chocolate in a medium saucepan over low heat. Cook, stirring, for 2 to 3 minutes or until smooth. Set aside to cool for 5 minutes. Spread chocolate mixture over base of prepared pan. Freeze for 20 minutes or until firm.
• 
  Step 3
  Meanwhile, place ice-cream in a large bowl. Stand for 10 minutes or until softened (ice-cream should not be melted).
• 
  Step 4
  Meanwhile, roughly chop 3 chocolate bars. Fold chopped bars through ice-cream. Spoon ice-cream mixture into prepared pan. Smooth surface with a spatula.
• 
  Step 5
  Arrange chopped biscuits on top of ice-cream, pressing down gently to form a crust that will become the base. Cover. Freeze overnight.
• 
  Step 6
  Cut remaining chocolate bars into long shards. Remove ice-cream cake from freezer. Stand for 5 minutes. Carefully turn onto a serving plate. Arrange chocolate bar shards on top. Serve immediately.

Notes :

1. Buy chocolates in advance when on sale or use homebrand chocolate.

2. You need to use Pure cream you can't substitute it

3. I use homebrand icecream which is half the price yet just as nice.