Jingle Bell Spread Recipes

JINGLE BELL BUNDT CAKE

Steps:

• Make the cake: Preheat the oven to 325 degrees F. Brush a 10- to 12-cup Bundt pan with olive oil; dust with flour and tap out the excess. Whisk the all-purpose flour, almond flour, baking powder and salt in a medium bowl; set aside.
• Combine the granulated sugar and eggs in a large bowl; beat with a mixer on medium-high speed until thick and pale yellow, about 3 minutes. Reduce the mixer speed to medium and slowly beat in the olive oil until the batter is smooth. Beat in the vanilla and almond extracts. Reduce the mixer speed to low; beat in the flour mixture in two additions, alternating with the almond milk, until just combined.
• Pour the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into the middle comes out with a few moist crumbs, 50 to 60 minutes. Transfer to a rack and let cool 15 minutes in the pan. Loosen with an offset spatula, then invert onto the rack to cool completely.
• Make the glaze: Whisk the confectioners' sugar and 2 tablespoons milk in a bowl until smooth; stir in the remaining 1 tablespoon milk if the glaze is too thick. Spoon the glaze over the cake, letting it drip down the sides. Sprinkle with pomegranate seeds and chopped almonds. Let the glaze set, about 20 minutes.

JINGLE BELL CRANBERRIES ON BOSTON LETTUCE

Steps:

• Preheat oven to 350. Spread cranberries evenly in a shallow baking dish and sprinkle sugar evenly over them. Cover tightly with foil. Bake 1 hour, stirring every 15 minutes.
• Cool to room temperature. Refrigerate until needed (can be done ahead, up to 2 days).
• In a small bowl, whisk together honey, vinegar, mustard powder, poppy seeds, salt, pepper, and orange juice. Gradually whisk in oil until blended. Use immediately, or refrigerate up to 2 days.
• Toss lettuce & oranges with dressing so that they are lightly coated. Arrange on chilled salad plates. Garnish generously with the candied cranberries.

JINGLE BELL FUDGE

Steps:

• Combine chips and peanut butter in top of a double boiler.
• Place over but not boiling water until chips melt, remove from water.
• Stir until blended, add milk and stir just until blended.
• Spread in foil lined 8 inch square pan.
• Press chopped nuts into surface and chill until firm.
• Cut into 1 inch squares.

JINGLE BELL POPCORN BALLS

Steps:

• In a large bowl, combine popped corn, gumdrops,yogurt raisins, and nuts. In heavy saucepan, combine corn syrup, honey, vinegar and salt. Bring to boiling. Cook mixture over medium heat to hard-ball stage (260^). Add butter and vanilla, stirring till butter is melted. Pour over popcorn mixture, stirring to coat evenly. With buttered hands form into mini balls or stuff into buttered mini-muffin tins; or spread out in jelly roll pan -press down to compress.