Christmas Recipes

Merry Christmas Wishes
From 101lifeStyle.com

A.Christmas Cakes(Contd.):

11.Cranberry Streusel Cake:

Ingredients For Cake:
9 ounces (2 cups) all-purpose flour, more for the pan; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon ground nutmeg; 1/4 teaspoon table salt; 8 Tablespoons (1 stick) unsalted butter, well softened at room temperature, more for the pan; 1-1/3 cups sugar; 1 teaspoon vanilla extract; 3 large eggs, at room temperature; 1 cup plain, low-fat yogurt; 1/2 cup fresh cranberries, chopped;
For the streusel:
1/4 cup packed light brown sugar; 2 Tablespoons all-purpose flour; 1/2 teaspoon ground cinnamon; 2 Tablespoons cold unsalted butter, cut into 4 pieces; 1/4 cup chopped walnuts; 1/4 cup fresh cranberries, chopped.

Method:
Position a rack in the middle of the oven and heat the oven to 325 degrees F. Lightly butter and flour a 9-inch-square baking pan. In a medium bowl, whisk the flour, baking powder, baking soda, nutmeg, and salt until blended. With an electric mixer, beat the butter, sugar, and vanilla extract on medium speed until well blended, about 3 minutes. Reduce the speed to medium low and add the eggs one at a time, mixing until just incorporated. Using a wide rubber spatula, alternately fold the flour mixture and the yogurt into the butter mixture, beginning and ending with the flour mixture. Add the chopped cranberries with the last addition of flour. Scrape the batter into the prepared pan and spread it evenly. Tap the pan gently on the counter to release any air bubbles. Bake for 40 minutes.
Make the streusel: While the cake is baking, combine the brown sugar, flour, and cinnamon in a medium bowl. Add the butter and mix, using a fork, until the ingredients are well blended and form small crumbs. Stir in the walnuts and cranberries. After the cake has baked for 40 minutes, sprinkle the streusel evenly over the top of the cake. Continue baking until a pick inserted in the center comes out clean, another 10 to 15 minutes. Cool in the pan on a wire rack until warm or room temperature. Cut into squares and serve.
Cooking Right Tips: Add the topping 40 minutes into baking rather than at the beginning, when it would sink too far into the cake, or at the end, when it wouldn't sink in at all.
To flour a pan: Spoon a generous amount of flour into the greased pan. Tilt the pan so that the flour slides all over the inside surfaces of the pan. Dump out the extra flour and give the pan a few hard knocks over the garbage can to get rid of any excess.

12.Tutti Frutti Christmas Cake:

Ingredients:
2 cups chopped dried peaches or apricots; 2 cups golden raisins; 1 cup chopped dried pears; 1 cup chopped dried pineapple; 1 large Granny Smith apple, peeled, cored, and coarsely chopped; 1-3/4 cups bourbon or dark rum; 3/4 cup fresh orange juice; 2-1/2 cups unbleached all-purpose flour; 3/4 teaspoon ground cloves; 3/4 teaspoon freshly grated nutmeg; 1/2 teaspoon salt; 1/2 teaspoon baking soda; 1 cup blanched slivered almonds, toasted; 12 tablespoons (1-1/2 sticks) unsalted butter, at room temperature; 1/2 cup sugar; 4 large eggs; 2/3 cup heavy (or whipping) cream or buttermilk; 1/4 cup honey.

Method:
In a large mixing bowl, combine the dried fruits, apple, and 1-1/4 cups of the bourbon or rum. Heat the orange juice in a small saucepan over low heat until warmed through. Pour it over the fruits. Cover and let stand at room temperature, tossing frequently, until the liquid has been absorbed, about 2 hours, or refrigerate overnight. Adjust an oven rack to the middle shelf and preheat the oven to 325 degrees F. Generously butter a 10-cup Bundt pan. Dust the pan with flour, shaking off any excess. Sift 1 cup of the flour with the cloves, nutmeg, salt, and baking soda into a small bowl. Set aside. Add the remaining 1-1/2 cups flour and the toasted almonds to the fruits, and toss thoroughly. Set aside. With an electric mixer at medium speed, beat the butter and sugar in another large mixing bowl until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the sifted flour mixture in 3 parts, alternating with the cream or buttermilk, mixing well after each addition. Fold the batter into the fruit mixture, mixing well. Scrape the mixture into the prepared pan. Smooth the top. Bake until a bamboo skewer inserted in the center of the cake comes out clean, about 1 hour 20 minutes. Cool the cake in the pan for 10 minutes, then turn it out onto a rack.
Combine the honey and the remaining 1/2 cup bourbon in a small saucepan, and cook over low heat, stirring, until the honey has dissolved, about 2 minutes. Brush half of the hot glaze over the top and sides of the cake. Gently turn the cake over, and brush the remaining glaze over the top. Let the cake cool thoroughly. Wrap the cake tightly in plastic wrap, then in heavy-duty aluminum foil. Let the cake mellow a couple of days at room temperature before serving.

13.Easy Champagne Cake:

Ingredients:
2 3/4 cups flour; 3 teaspoons baking powder; 2/3 cup butter; 1 1/2 cups white sugar; 3/4 cup champagne; 6 egg whites; several drops of red food coloring (optional).

Method
Preheat the oven to 350 degrees. Butter a 10 inch round cake pan. In a large bowl, cream the butter and sugar together with a mixer until light and fluffy. Sift the flour, baking powder, and salt together in a separate bowl. Alternate pouring some of the champagne and some of the flour mixture into the butter and sugar mixture and keep beating until thoroughly blended. In a large, clean bowl, beat the egg whites until stiff peaks form. Fold 1/3 of the whites into the batter to lighten it, then fold in the remaining egg whites. Add food coloring if desired, and pour into the prepared pan. Bake at 350 degrees for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. .

14.Lemon Custard Pudding Cake:

Ingredients:
6 tablespoons butter, melted; 6 tablespoons all-purpose flour; 2 cups white sugar; 4 eggs; 1 1/2 cups milk; 1 1/2 tablespoons grated lemon zest; 2 tablespoons lemon juice; 1/4 cup confectioners' sugar for dusting.

Method
Preheat oven to 350 degrees F (175 degrees C). Grease one 2 quart baking dish. Separate the eggs. In a large bowl, combine the flour, butter and 1 1/2 cups of the white sugar. Beat the egg yolks and add to the sugar mixture along with the milk and lemon zest. Mix well and add the lemon juice. In another bowl beat egg whites until stiff, slowly adding the remaining 1/2 cup white sugar. Fold the egg whites into the batter. Pour batter into the prepared dish. Place the dish in a shallow pan of hot water and bake at 350 degrees F (175 degrees C) for 55 to 60 minutes or until lightly browned. Serve warm of chilled with confectioners' sugar dusted on top.

15.Cherry Nut Dump Cake:

Ingredients:
2 cups all-purpose flour; 1 cup white sugar; 1 teaspoon salt; 1 teaspoon baking soda; 2/3 cup vegetable oil; 2 eggs; 1 (21 ounce) can cherry pie filling; 1/2 cup chopped walnuts.

Method
Place flour, sugar, salt, baking soda, oil, eggs, cherry pie filling, and chopped nuts in a 9x13 inch pan and mix thoroughly with a fork. Bake in a preheated 350 degrees F (175 degrees C) oven for 45 minutes. Serve with whipped topping.

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