Sparkling Christmas Recipes
SPARKLING CHRISTMAS
Sparkling Christmas
Provided by Stevia In The Raw Bakers Bag
Time 5m
Yield 3 cups
Number Of Ingredients 4
Steps:
- Combine all ingredients in a 2-quart pitcher. Serve over ice.
SPARKLING HOLIDAY JAM
This Strawberry-Cranberry Jam is delightful. It looks beautiful in a jar with a ribbon in a Christmas basket.
Provided by ARANDYGAIL
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 50m
Yield 96
Number Of Ingredients 5
Steps:
- Sterilize jars and lids in boiling water for at least 10 minutes. Let simmer while making jam.
- In a large saucepan, combine strawberries, cranberries, pectin, and margarine. Bring to a boil. Stir in sugar, and return to a boil. Cook for 1 minute; remove from heat.
- Quickly fill jars to within 1/2 inch from top. Wipe rims clean, and put on lids. Process in a boiling water bath for 5 minutes.
Nutrition Facts : Calories 98.6 calories, Carbohydrate 25.3 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.1 g, Sodium 0.7 mg, Sugar 24.5 g
MAGICAL SPARKLING SNOWFLAKES: CHRISTMAS BUTTER BISCUITS-COOKIES
These sparkling Scandinavian style Christmas biscuits-cookies look just magical, especially when hung with ribbon from the Christmas tree! You need special snowflake biscuit-cookie cutters, and also edible glitter or sparkling silver or white dusting powder. If you cannot source edible sparkle or glitter dusting powder, they still look beautiful if decorated with white royal icing, piped into trellace work patterns to enhance the snowflake shape. These magical snowflakes make ideal Christmas gifts, and can be packaged in cellophane bags with a pretty and seasonal ribbon attached. They last for up to 14 days in an airtight tin & stored in a cool place, assuming they last that long!
Provided by French Tart
Categories Dessert
Time 45m
Yield 30 Snowflake Cookies
Number Of Ingredients 8
Steps:
- Place flour and the icing sugar in a food processor. Process for 30 seconds. Add butter. Process until mixture resembles fine breadcrumbs. Add egg and vanilla. Process until dough comes together. If it is too dry, add some milk.
- Transfer to a lightly floured surface. Knead dough until smooth. Press or roll into a 9"/20cm circle. Wrap in greaseproof paper. Refrigerate for 1 hour or until firm.
- Preheat oven to 180C/360F, and line 2 flat baking/cookie trays with baking paper. Roll out dough between 2 sheets of baking paper until about 1/4"/5mm thick.
- Using snowflake biscuit/cookie cutters, cut shapes out of dough. Place on them gently on to the trays. Press leftover dough together and repeat cutting out shapes. Refrigerate for 30 minutes or until firm.
- Bake the cookies/biscuits for 10 minutes, swapping trays after 5 minutes, or until light golden in colour. Allow to cool on trays completely.
- Pipe trellis-work patterns following the snowflake shapes, or drizzle glace icing over the top; then dust them with edible glitter/edible silver dusting powder whilst the icing is still wet.
- Dust with remaining sugar or edible glitter/silver dust just before serving.
- Note for making holes for hanging on the Christmas Tree: Just before baking, take a plastic drinking straw and press into the top of the snowflake shapes - to make a small hole - then gently wiggle the straw around a bit to widen the hole, and bake as before. On taking them out of the oven, if the holes have closed up a bit, gently wiggle around again with a plastic drinking straw, to make the holes bigger! Excuse the language, I don't know how else to put it! LOL!
SPARKLING CHRISTMAS TREE CAKES
These are so much fun to make at Christmas. Simple and very creative way to take 2 round cakes and cut them into eight wedges to resemble Christmas trees. Insert peppermint stick into bottom of each cake for the tree trunk.
Provided by Vseward Chef-V
Categories Dessert
Time 1h20m
Yield 16 tree cakes, 16 serving(s)
Number Of Ingredients 11
Steps:
- PREHEAT oven to 350°F Lightly grease and flour two 9-inch round cake pans; set aside.
- Prepare cake batter as directed on package. Tint batter green with food coloring. Pour evenly into prepared pans.
- BAKE as directed on package. Cool in pans 10 min.; remove to wire rack. Cool completely.
- BEAT cream cheese and powdered sugar in small bowl with electric mixer on medium speed until well blended. Add whipped topping; stir until well blended. Spread evenly onto tops and sides of cakes.
- CUT each cake into eight wedges to resemble Christmas trees. Insert peppermint stick into bottom of each cake for the tree trunk. Decorate trees with remaining ingredients. Store in refrigerator.
Nutrition Facts : Calories 307.7, Fat 16.5, SaturatedFat 7.8, Cholesterol 31.7, Sodium 296.8, Carbohydrate 37.9, Fiber 0.9, Sugar 24.7, Protein 3.8
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