Quizzes & Puzzles10 mins ago
sweets, biscuits, candy etc to make for christmas
14 Answers
Hi there
if anyone has any good easy recipes for the above to make for christmas, preferably with freezing options etc, I would be most appreciative
happy christmas
if anyone has any good easy recipes for the above to make for christmas, preferably with freezing options etc, I would be most appreciative
happy christmas
Answers
1 to 14 of 14
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Here are a couple of pies I invented - they don't freeze, but are REALLY easy. The chocolate will be better if you make it a day or two earlier and the other takes about 10 minutes.
B�s Chocolate Pie
1 - 8� Store Bought Chocolate Cookie or
Graham Cracker Pie Crust
1 pack Semi-Sweet Chocolate Chips
1 Can Eagle Brand Milk
1 � Small Pack Philadelphia Cream Cheese or � Big One
1 teaspoon Vanilla
Pinch of Salt
In a bowl � mix the Cream Cheese and the Eagle Brand.
Put it in the microwave and get it hot � usually 2 minutes in my microwave � they are all different.
Stir in the Chocolate Chips � (they will totally melt), vanilla & salt.
Pour it into the Chocolate Cookie or Graham Cracker Crust (I use the Keebler Hershey�s Chocolate Cookie Crust from the grocery � it is the best for this pie).
DON�T EAT IT UNTIL THE NEXT DAY � it shouldn�t make a difference in the taste, but it does!!! If you wait 2 or 3 days it is even better than that!!!
This tastes like one of those luxurious desserts you get at a good restaurant.
It doesn�t really need anything else, but if you want to:
You can decorate it with whipped cream/Cool Whip/Reddi-Whip and dust it with cocoa powder if you want to and/or chocolate chips.
You can add Black Walnuts/Pecans/Coconut if you want to.
B�s Cherry Pie
Put everything in the fridge and let it get cold - yes even the Cherry Pie Filling.
1 - Pre-made Store Bought Graham Cracker Pie Crust
1 can Cherry Pie Filling (chilled in the fridge)
1 pack Jello Instant Pudding � Cheesecake Flavor
Mix up the pudding using the directions on the package � I usually use a little less milk than the directions say � pour it in the pie crust. Put in the fridge until it sets up � 5 minutes or more.
Spoon on the Cherry Pie Filling and spread it out.
You
B�s Chocolate Pie
1 - 8� Store Bought Chocolate Cookie or
Graham Cracker Pie Crust
1 pack Semi-Sweet Chocolate Chips
1 Can Eagle Brand Milk
1 � Small Pack Philadelphia Cream Cheese or � Big One
1 teaspoon Vanilla
Pinch of Salt
In a bowl � mix the Cream Cheese and the Eagle Brand.
Put it in the microwave and get it hot � usually 2 minutes in my microwave � they are all different.
Stir in the Chocolate Chips � (they will totally melt), vanilla & salt.
Pour it into the Chocolate Cookie or Graham Cracker Crust (I use the Keebler Hershey�s Chocolate Cookie Crust from the grocery � it is the best for this pie).
DON�T EAT IT UNTIL THE NEXT DAY � it shouldn�t make a difference in the taste, but it does!!! If you wait 2 or 3 days it is even better than that!!!
This tastes like one of those luxurious desserts you get at a good restaurant.
It doesn�t really need anything else, but if you want to:
You can decorate it with whipped cream/Cool Whip/Reddi-Whip and dust it with cocoa powder if you want to and/or chocolate chips.
You can add Black Walnuts/Pecans/Coconut if you want to.
B�s Cherry Pie
Put everything in the fridge and let it get cold - yes even the Cherry Pie Filling.
1 - Pre-made Store Bought Graham Cracker Pie Crust
1 can Cherry Pie Filling (chilled in the fridge)
1 pack Jello Instant Pudding � Cheesecake Flavor
Mix up the pudding using the directions on the package � I usually use a little less milk than the directions say � pour it in the pie crust. Put in the fridge until it sets up � 5 minutes or more.
Spoon on the Cherry Pie Filling and spread it out.
You
-- answer removed --
mimififi - I saw one of your posts in another question - where you said you sometimes eat fried eggs and steamed spinach for breakfast. Do me a favor - try it the way I fix it just one time and tell me what you think? I put the eggs in a bowl and scramble them up - drain as much water off the spinach as I can get and dump it in the same bowl with the eggs and scramble it in with them - it will look disgusting!!! Now just cook them like you would regular scrambled eggs - I LOVE them that way!!! I also like them put in a tortilla wrap with a little mayo after they have cooled down or leftover!!!
How about some fudge...
900g (2lb) Sugar
225g (8oz) Unsalted Butter
1 large tin Evaporated Milk
Water (quarter of the volume of Evaporated Milk)
Vanilla Essence
Place the sugar, butter, milk, water and vanilla essence into a saucepan.
Heat gently until the sugar is dissolved.
Rapidly boil to 114 - 118�C (238 - 245�F).
Remove from the heat and let it cool for 2 - 3 mins.
Beat rapidly with a wooden spoon until it thickens and becomes rough.
Pour into a 20cm (8 inch) baking tin, lined with silicon paper.
Allow to cool a little and mark into squares.
Leave in a cool place to set, cut into squares and store in an airtight container.
You can add all sorts such as nuts, brandy, whisky, essences, whatever you fancy :)
900g (2lb) Sugar
225g (8oz) Unsalted Butter
1 large tin Evaporated Milk
Water (quarter of the volume of Evaporated Milk)
Vanilla Essence
Place the sugar, butter, milk, water and vanilla essence into a saucepan.
Heat gently until the sugar is dissolved.
Rapidly boil to 114 - 118�C (238 - 245�F).
Remove from the heat and let it cool for 2 - 3 mins.
Beat rapidly with a wooden spoon until it thickens and becomes rough.
Pour into a 20cm (8 inch) baking tin, lined with silicon paper.
Allow to cool a little and mark into squares.
Leave in a cool place to set, cut into squares and store in an airtight container.
You can add all sorts such as nuts, brandy, whisky, essences, whatever you fancy :)
Or Treacle Toffee...
450g (1lb) Soft Brown Sugar
225g (8oz) Black Treacle
110g (4oz) Unsalted Butter
2 tbsp Water
1 tbsp White Vinegar
Place the butter, water and vinegar into a heavy bottomed saucepan, heat gently until the butter has melted.
Add the sugar and black treacle, allow to fully dissolve, about 20 mins.
Boil the mixture to 138�C (280�F).
Remove from the heat, let the bubbles decrease.
Pour into a well oiled 18cm (7 inch) sandwich tin.
When the mixture has cooled a little mark the surface into squares with a knife.
When cold break into squares, wrap in cellophane and store in an airtight container.
450g (1lb) Soft Brown Sugar
225g (8oz) Black Treacle
110g (4oz) Unsalted Butter
2 tbsp Water
1 tbsp White Vinegar
Place the butter, water and vinegar into a heavy bottomed saucepan, heat gently until the butter has melted.
Add the sugar and black treacle, allow to fully dissolve, about 20 mins.
Boil the mixture to 138�C (280�F).
Remove from the heat, let the bubbles decrease.
Pour into a well oiled 18cm (7 inch) sandwich tin.
When the mixture has cooled a little mark the surface into squares with a knife.
When cold break into squares, wrap in cellophane and store in an airtight container.
Christmas Pud Truffles
175g (6oz) Digestive Biscuit Crumbs
50g (2oz) Dried Fruits (Apricots, Currants, Dates, Figs, Raisins, Sultanas etc), chopped
50g (2oz) Toasted Mixed Nuts, chopped
50g (2oz) Ground Almonds
50g (2oz) Raspberry or Blackcurrant Jam
1 Orange, grated zest only
Dark Rum or Brandy, to taste
White Marzipan,
Angelica
Glace cherries
Icing Sugar
Dark Chocolate or Cocoa Powder
Mix biscuit crumbs, dried fruit, nuts, ground almonds, jam and zest in a large bowl.
Add enough rum to make a stiff mixture.
Form mixture into little balls and coat lightly in cocoa powder or dip in melted chocolate and allow to set.
Decorate the top with a small piece rolled out of white marzipan to resemble icing.
Add glace cherries and angelica to resemble holly berries and leaves.
175g (6oz) Digestive Biscuit Crumbs
50g (2oz) Dried Fruits (Apricots, Currants, Dates, Figs, Raisins, Sultanas etc), chopped
50g (2oz) Toasted Mixed Nuts, chopped
50g (2oz) Ground Almonds
50g (2oz) Raspberry or Blackcurrant Jam
1 Orange, grated zest only
Dark Rum or Brandy, to taste
White Marzipan,
Angelica
Glace cherries
Icing Sugar
Dark Chocolate or Cocoa Powder
Mix biscuit crumbs, dried fruit, nuts, ground almonds, jam and zest in a large bowl.
Add enough rum to make a stiff mixture.
Form mixture into little balls and coat lightly in cocoa powder or dip in melted chocolate and allow to set.
Decorate the top with a small piece rolled out of white marzipan to resemble icing.
Add glace cherries and angelica to resemble holly berries and leaves.
Hi guys, these recipes all sound wonderful, thank you for taking the time to reply to me! BBWCHAT, I will try your method for eggs and spinach too, I am always up for a new thing so will let you know what I think when I have done so. Cheers.
happy christmas to you all also, and thanks again for your help.
XX
happy christmas to you all also, and thanks again for your help.
XX
BUTTERCREAMS
These homemade buttercream candies are easily made with powdered sugar, butter and cream cheese.
Filling Ingredients:
1/2 cup unsalted Butter, softened*
1 (3-ounce) package cream cheese, softened
1 1/2 teaspoons vanilla, etc.**
4 cups powdered sugar
Coating Ingredients:
1 (12-ounce) package (2 cups) real semi-sweet chocolate chips
2 tablespoons shortening
Instructions:
Combine butter and cream cheese in large bowl. Beat at medium speed, scraping bowl often, until smooth. Add vanilla; continue beating until well mixed. Reduce speed to low. Beat, gradually adding powdered sugar, until well mixed. (If mixture is too soft, cover and refrigerate 1 hour or until firm enough to form balls.)
Shape rounded teaspoonfuls of mixture into 1-inch balls. Place onto waxed paper-lined baking sheets. Cover loosely; refrigerate until firm (2 hours or overnight).
Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring constantly, until smooth (3 to 4 minutes). Dip buttercreams into chocolate mixture using toothpicks; let excess chocolate drip off. Place onto waxed paper-lined baking sheet. Refrigerate at least 30 minutes to set.
**Substitute 1 1/2 teaspoons almond, maple, strawberry, lemon, orange, peppermint or rum extract.
Yield: 5 dozen candies
These homemade buttercream candies are easily made with powdered sugar, butter and cream cheese.
Filling Ingredients:
1/2 cup unsalted Butter, softened*
1 (3-ounce) package cream cheese, softened
1 1/2 teaspoons vanilla, etc.**
4 cups powdered sugar
Coating Ingredients:
1 (12-ounce) package (2 cups) real semi-sweet chocolate chips
2 tablespoons shortening
Instructions:
Combine butter and cream cheese in large bowl. Beat at medium speed, scraping bowl often, until smooth. Add vanilla; continue beating until well mixed. Reduce speed to low. Beat, gradually adding powdered sugar, until well mixed. (If mixture is too soft, cover and refrigerate 1 hour or until firm enough to form balls.)
Shape rounded teaspoonfuls of mixture into 1-inch balls. Place onto waxed paper-lined baking sheets. Cover loosely; refrigerate until firm (2 hours or overnight).
Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring constantly, until smooth (3 to 4 minutes). Dip buttercreams into chocolate mixture using toothpicks; let excess chocolate drip off. Place onto waxed paper-lined baking sheet. Refrigerate at least 30 minutes to set.
**Substitute 1 1/2 teaspoons almond, maple, strawberry, lemon, orange, peppermint or rum extract.
Yield: 5 dozen candies
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