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Favorite Christmas RecipesPublished: Fri, 01 Dec 2006 00:04:00 -0500 Baking makes Christmas a lot of fun. No one denies this. Whether you enjoy the actual baking process or would rather eat the results, special Christmas recipes do a lot to make the holiday special and fun. Here are a few recipes from various TPS students. Enjoy! Almond Biscotti ~ 1 cup all purpose flour ~ Pinch salt ~ 2 medium eggs ~ 1/2 teaspoon vanilla extract ~ 1/2 teaspoon almond extract ~ 1 cup toasted almonds In bowl, combine flour, sugar, soda, and salt. In another bowl, whisk together eggs, vanilla, and almond extract; stir into dry ingredients. Add almonds. Divide dough in halves or thirds. On a well-floured surface, shape into logs. Transfer logs to a parchment paper-lined or lightly sprayed baking sheet. Bake in a preheated 300 degree oven for 30 minutes or until firm and lightly browned. Cool on a rack for at least 5 minutes. Cut logs on diagonal into 3/4 inch slices. Return slices to baking sheet, leaving space around each slice, and continue baking for 15 minutes or until desired crispness. Cool completely on rack. Enjoy! Fajitas ~ 4 total red, yellow, and orange bell peppers ~ 2 medium onions ~ 1 twist tie fresh cilantro [around 1 1/2 cups] ~ 3-5 limes ~ 3-5 lemons ~ 3 garlic cloves ~ 1 1/2 - 2 cups dry rice ~ olive oil ~ tobasco chipotle sauce ~ cheeses (cheddar and Monterey Jack work well) ~ salt, pepper, chili powder, garlic powder, onion powder, oregano, basil, thyme, rosemary, parsley, red pepper powder, and cinnamon to taste ~ optional: chili peppers, habanero peppers ~ tortillas Wrap the defrosted chicken in plastic wrap and pound with a tenderizing mallet until it's thin and flat. (If you don't have one, a rolling pin achieves the same results.) Take tenderized chicken and place in a sealable water-tight tupperware container. Cut up cilantro. Place 1/3 of it in with the chicken along with 2-4 teaspoons of tobasco sauce. Juice 2 lemons and 2 limes and add them and the skins in with the chicken along with 3 teaspoons of olive oil. Allow to marinate in the refrigerator for at last 1 hour, turning the container over at least once. Slice into thin strips and thoroughly cook chicken [whether on the grill or in a pan, it's your choice] until golden-brown. Remove from grill/pan. Season with the spices to taste. While you're waiting for the chicken to cook, cook the rice according to the instructions on the package. Juice 1 lemon and 1 lime and add to the cooking rice along with 1/3 of the cilantro, and oregano, parsley, basil, rosemary, thyme, salt, pepper, and butter to taste. Wash the peppers and onions. Slice them to desired thickness and put them in a pan coated with olive oil, heating until carmelization occurs. Add the remaining lemon's juice and lime's juice to the peppers and onions. Add seasonings to peppers and onions. Warning: Be sure not to touch your eyes until you've washed your hands several times! Heat the oven to 350 degrees. Place tortillas on a baking sheet, sprinkle them with water, and heat. Put all the things you prepared before onto the tortillas, and enjoy! Marshmallow Clouds ~ 1/2 teaspoon baking soda ~ 1 cup white sugar ~ 1 cup packed light brown sugar ~ 1 cup softened salted butter ~ 2 large eggs ~ 2 teaspoons pure vanilla extract ~ 2 cups mini semisweet chocolate chips ~ 8 ounces fresh mini marshmallows Preheat the oven to 325 degrees. In a medium bowl, combine flour, cocoa, and baking soda. Combine the sugars in a different bowl. Blend in the butter, eggs, and vanilla, and beat at medium speed until light and fluffy. Add the flour mixture and chocolate chips. Blend at low speed until combined. Gather 4-5 marshmallows in the palm of your hand and cover them with a heaping tablespoon of dough. Wrap the dough around the marshmallows, completely encasing them and forming a 2-inch diameter. Place balls on ungreased baking sheet 2 inches apart. Bake for 15 minutes.
~ 2 cups milk chocolate chips ~ 1 cup butter, chilled and cut into bits ~ 1 1/2 cups light brown sugar, firmly packed Preheat oven to 325 degrees. Spread almonds on baking sheet and toast in preheated oven, stirring occasionally until lightly browned (about 5 minutes). Allow to cool completely. Chop the chocolate chips by hand or in a food processor. Transfer to a medium-sized mixing bowl. Coarsely chop the toasted almonds. Add to chocolate chips. Toss to combine. Spread half of mixture evenly over the bottom of a well-greased 13-by-9 inch baking pan. In a heavy medium saucepan [don't use a nonstick pot], bring butter and brown sugar to a boil, stirring constantly over medium heat. Cook 5 to 7 minutes or until syrup is light golden-brown and just reaches the hard-crack stage (300 degrees on a candy thermometer). Pour hot syrup evenly over nut mixture. Top with remaining nut mixture, smoothing and pressing down gently with a spatula. Refrigerate until toffee is set and chocolate is firm, about 1 1/2 hours. Cut into squares or break into irregular shaped pieces. Store in a tightly sealed container. Cheddar Carousel ~ 1 pound grated sharp cheddar cheese Note: If you chill it, it makes it easier to take out of the mold. Remarkable Fudge ~ 4 cups granulated sugar Butter sides of heavy 3-quart saucepan. Add sugar, milk, and butter. Cook over medium heat to soft ball stage (236 degrees), stirring often. Remove from heat. Stir in chocolate pieces until almost melted. Stir in marshmallow creme, vanilla, and walnuts. Beat until chocolate melts. Pour into buttered 13x9x2 inch pan. Score while warm; cut when firm. Pumpkin Bread Jello Cake ~ 1 pkg Supermoist white cake mix Prepare cake mix as directed on package. Bake in two 8 or 9 inch round layer pans. Cool. Place cake layers, top sides up, in 2 clean layers pans. Prick each cake with utility fork at 1/2 inch intervals. Dissolve gelatin packages in 2 cups boiling water and carefully spoon over the two cake layers. Chill 3 to 4 hours. Dip one cake pan in warm water for 10 seconds, turn out onto serving plate. Top with one cup of the whipped topping. Unmold second cake layer. Place carefully on first layer. Frost top and sides with remaining whipped topping. Chill. If desired, garnish with flattened gum drops to resemble holly.
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