Christmas Recipes

Merry Christmas Wishes
From 101lifeStyle.com

A.Christmas Cakes(Contd.):

6.Christmas Morning Coffee Cake:

Ingredients:
1/3 cup butter; 1/2 cup granulated sugar; 1/4 cup brown sugar; 1 egg; 1 cup all purpose flour; 1/2 tsp. baking soda; 1/4 tsp. salt; 1/4 tsp cinnamon; 1/4 tsp nutmeg; 1/2 cup sour cream; 1/3 cup chopped nuts; 1/2 cup golden raisins;
Topping:
1/4 cup brown sugar; 1/4 tsp cinnamon.

Method:
Buy a 9" or 10" round glass dish suitable for microvaving. Cream together butter, sugars and egg. Stir together flour, soda, salt, cinnamon and nutmeg. Stir in half the flour mixture, then half the sour cream, beating the mix well. Add remaining flour mixture, then sour cream. Fold in nuts and raisins. Spread in greased 9" round glass baking dish. Mix topping ingredients; sprinkle over batter. Cover and refrigerate overnight. Microwave, uncovered, at HIGH 8 minutes, turning if necessary, until moisture disappears on top and cake tester inserted in several places comes out clean. Let stand 5 minutes.

7.Christmas Applesauce Cake:

Ingredients:
3 c. applesauce; 4 tsp. soda; 1 c. oleo (2 sticks); 2 c. sugar; 2 tsp. cinnamon; 2 tsp. cloves; 2 tsp. nutmeg; 4 c. all-purpose flour; 1/2 c. cherry preserves; 1/2 c. pineapple preserves; 1 c. chopped pecans.

Method:
Combine applesauce, soda and oleo; heat and let cool. Mix sugar, cinnamon, cloves, nutmeg and flour; combine with applesauce mixture. Add preserves and nuts and bake at 325 degrees for 1 hour and 20 minutes in well greased and floured tube pan. No eggs in this cake...

8.Christmas Strawberry Cake:

Ingredients:
1 1/3 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 3/4 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature; 1/2 cup (packed) light brown sugar; 1/2 cup sugar; 3 large eggs, at room temperature; 1 teaspoon pure vanilla extract; 2 ounces bittersweet chocolate, melted and cooled; 1/2 cup buttermilk or whole milk, at room temperature; 1/2 cup boiling water; 4 ounces semisweet or milk chocolate, finely chopped, or 2/3 cup store-bought mini chocolate chips; 3 cups of fresh strawberries, sliced.

Method
Preheat your oven to 350 F.Sift together the flour, cocoa, baking soda, baking powder and salt. Butter & flour your pan(s) and set aside.Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add the sugars and continue to beat for another 3 minutes. Add the eggs one by one, beating for 1 minute after each addition. Beat in the vanilla; don’t be concerned if the mixture looks curdled. Reduce the mixer speed to low and mix in the melted chocolate. When it is fully incorporated, add the dry ingredients alternately with the buttermilk, adding the dry ingredients in 3 additions and the milk in 2 (begin and end with the dry ingredients); scrape down the sides of the bowl as needed and mix only until the ingredients disappear into the batter.
At this point, the batter will be thick, like frosting. Still working on low speed, mix in the boiling water, which will thin the batter considerably. Switch to a rubber spatula, scrape down the bowl and stir in the chopped chocolate. Pour the batter into a 10 inch pan and smooth the top with the rubber spatula.
Bake at 350 F for 35 to 40 minutes. When fully baked, the cake will be springy to the touch and a thin knife inserted into the center will come out clean. Transfer the cake pan to a rack and cool for about 5 minutes, then run a knife around the side of the cake, unmold it and peel off the paper liner. Invert and cool to room temperature right side up. (The cooled cake can be wrapped airtight and stored at room temperature overnight or frozen for up to 2 months.) After cooling, if you notice that the cake has crowned, use a long serrated knife and a gentle sawing motion to even the top. With the same knife, slice the layer horizontally in half.
Assembly: Put the bottom layer cut side up on a cardboard cake round or a cake plate protected by strips of waxed or parchment paper. Using a long icing spatula, cover the layer generously with pastry cream(recipe below). Place sliced strawberries on top of the pastry cream and top with the second layer. Cover the sides and top of the cake with the pastry cream, trying to smooth as much as possible. For the Chocolate Christmas Trees, temper 9 ounces of milk chocolate (makes 10-12 trees), spread tempered chocolate on a parchment paper (1/4 inch thick), transfer to refrigerator for 5 minutes. Just before the chocolate hardens, press a cookie cutter of your choice and with a back and forth motion leave cut marks for easy peeling. Once the chocolate is hardened (takes around 30 minutes in the refrigerator), peel the chocolate trees, dust with icing sugar (if you want to add a snow effect) and press on the sides of the cake.
Refrigerate cake until serving.

9.Chocolate Pastry Cream For Topping(Yield-2 1/2 cups):

Ingredients:
1 cups whole milk; 4 large egg yolks; 6 tablespoons sugar; 3 tablespoons cornstarch, sifted; 7 ounces bittersweet chocolate, melted; 2 1/2 tablespoons unsalted butter, at room temperature.

Method
Fill a large bowl with ice and water. Set aside a smaller bowl that can hold the finished cream and be placed in this bath. Set aside a fine-meshed strainer too. In a small saucepan, bring the milk to boil. Meanwhile, whisk the yolks, sugar and cornstarch together in a heavy-bottomed medium saucepan. Whisking all the while, very slowly drizzle a quarter of the hot milk into the yolks. Still whisking, pour the rest of the liquid in a steady stream into the tempered yolks. Strain mixture into the saucepan, place the pan over medium heat, and, whisking vigorously and without stop, bring the mixture to the boil. Keep the mixture at the boil for 1 to 1 minutes. Still over heat, stir in the chocolate, then remove the pan from the heat and scrape the pastry cream into the small bowl. Set the bowl into the ice-water bath and, stirring frequently, cool the cream to 140F (60 C). Remove cream from ice-water bath and stir in the butter in three or four additions. Return the cream to the water bath and keep it there, stirring occasionally, until it is completely cool. Covered tightly with plastic wrap, pastry cream can be refrigerated for 2 days.

10.No Bake Pumpkin Cheesecake:

Ingredients:
1 pkg. (8 oz.) Cream Cheese, softened; 1 cup canned pumpkin; 1/2 cup sugar; 1/2 tsp. pumpkin pie spice; 1 tub (8 oz.) Cool Whip Whipped Topping, thawed, divided; 1 Graham Pie Crust (6 oz).

Method
Beat cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended. Gently stir in 2-1/2 cups of the whipped topping. Cover and refrigerate remaining whipped topping for later use. Spoon cream cheese mixture into crust. Refrigerate 3 hours or overnight. Serve topped with remaining whipped topping. Store leftover cheesecake in refrigerator.

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