Line 9 x 13-inch dish with crescent rolls, pushing dough up sides of pan.
Blend sauteed sausage, cheese and 3 eggs together. Pour in sausage mixture; cover with second can of crescent rolls. Brush top of rolls with 1 egg.
Bake at 350\u00b0 for 25 to 30 minutes. Make a day ahead and refrigerate.
I prepare this on Christmas Eve and bake it Christmas morning.
This is one of my family favorites.
ifted flours and spices to this bowl and stir lightly to
ough determines the number of morning buns ultimately cut.
Wet
Whisk the egg yolks with the sugar until thick and pale.
Break up the Christmas pudding with a fork and distribute it evenly through the yolk mixture.
Add the rum and mix.
Whip the cream until soft peaks and fold into the mixture.
Whip the egg whites, stiffly, and fold into the mixture.
Transfer to a container and freeze for several hours until set.
This ice cream does not require beating during freezing.
inch thickness. Cut with Christmas cookie cutters and arrange on
uickly, combine ice cream and Christmas pudding in a medium bowl
idn't make them this past Christmas and have never written down
eaped tablespoons of the meringue - this will be used to top
If you're using bread, toast bread in a large shallow baking pan in middle of oven until just dry, 25 to 30 minutes.
If you're using stuffing mix, you can skip this step.
Cook onions, celery, and herbs in butter in a large heavy skillet over moderately low heat, stirring occasionally, until celery is softened, about 10 minutes.
Stir together bread or stuffing mix, vegetables, broth, and salt and pepper to taste, then cool completely, uncovered.
Freezes extremely well.
Stuff in the turkey or bake at 350 for about 30 minutes.
Cream butter and sugar.
Add sherry and the milk in which soda has soaked.
Add well beaten egg yolks and then 2 cups of the flour.
Mix in the flour-coated nuts and fruits.
Fold in the stiffly beaten egg whites.
This is very stiff so you might as well mix with your hands.
Drop by teaspoonfuls on an ungreased cookie sheet.
Bake at 300\u00b0 for 20 minutes.
Makes lots.
Sift dry ingredients together.
Add shortening or margarine using a fork to combine with dry ingredients.
Add unbeaten eggs and vanilla.
Mix well.
Add ground pecans for added flavor. (This is how Grandma always mixed hers).
Whisk the dry ingredients together, add alternately with the eggs and vanilla.
Mix well.
Roll out thin on floured board and cut with floured cookie cutters.
Decorate with sugar.
Bake at 375\u00b0F for 8 minutes.
Makes about 6 dozen.
Process the lime juice, tequila, liqueur and ice cubes in a blender until smooth.
Pour into a wine glass, with a salted rim, if desired, and garnish with a morning glory.
Makes 1 drink.
Cut out picture from Christmas card, then with pinking shears, cut construction paper about 1/4 inch larger than the picture. Hold 2 pieces together and punch a hole in the top with hole punch.
Take approximately 4 inches of ribbon, double it over, put the looped end through punched hole and pull the two cut ends through the loop and tighten.
Tie tag to package.
These can be made from any size Christmas card.
Write to and from on the construction paper.
CHRISTMAS PUDDING:
Mix all ingredients for the Christmas Pudding together well.
Put into 1-pound coffee cans or other cans that have been greased.
Put a piece of foil over the top securely.
Set cans in water and steam for 3 hours, watching that the water does not boil away.
Serve with Sherry Sauce on top of each piece.
SHERRY SAUCE:
Beat eggs well.
Put sugar and butter in a bowl and work with fingers.
Add the beaten eggs and then beat again with mixer.
Add the sherry and mix well.
In a double boiler, melt caramels, butter, and milk. Keep water in the bottom of pot to a minimum boil.
Dip one marshmallow into melted mix using a fork (or something sharp).
Remove, and roll in Christmas colored Rice Krispies.
Place on tray covered with wax paper.
Repeat until bag of marshmallows is finished.
Freeze marshmallow balls if desired.
Enjoy.
Mix juice, syrup and ginger ale together well.
Add Christmas Ice Ring.
Place lime sherbet in bowl.
Stir in 1/4 Cool Whip until smooth*.
Spoon into crust.
Place raspberry sherbet in bowl.
Stir in 1/4 Cool Whip until smooth*.
Spoon on top of lime sherbet/Cool Whip mixture.
Cover with remaining Cool Whip.
Freeze about 4 hours or until firm.
Let stand about 10 minutes before serving. Garnish with Christmas candy.
Store pie in freezer.
Crumble Christmas pudding into a jug. Add the rest of the ingredients and blend with a hand blender until smooth and fluffy. Leave to chill in fridge for approximately 4 hours.
Blend the mixture again before serving with a little extra milk until you have froth. Pour straight into chilled shot glasses.
s cooked to your satisfaction. This could be all day or
n the refrigerator.
Some recipes call for the dough to