inch thickness. Cut with Christmas cookie cutters and arrange on
ake will develop a crusty top).
Add the eggs, one
an, smoothing the top. Arrange almonds on top.
Bake for 3
00 degree oven, cut the top of each loaf with an
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.
he edges, stack them on top of one another on the
o 1/8-inch thickness. Top each masa-coated husk with
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.
uickly, combine ice cream and Christmas pudding in a medium bowl
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.
f white chocolate on the top.
Add the small decoration
Drain and chop beets.
Heat in microwave or on top of stove until warm.
Stir in French dressing.
Place in bowl.
Top with sour cream.
Sprinkle chopped green onions (include green tops) on top for garnish.
Mix lemon jello according to package directions.
Let cool. Mix the cream cheese and salad dressing together.
Add marshmallows, pineapple and whipping cream.
Mix in jello.
Pour into 1 1/2-quart dish (9 x 9-inch).
Refrigerate.
Mix up red jello according to package directions.
Let cool.
Pour over top of firmly set lemon jello mixture.
Refrigerate until red jello is firmly set (or overnight) before serving.
Prepare the smoker with wood chips.
Place steaks on rack, and season with salt & pepper.
Smoke until the thickest part of the salmon is warm and slightly opaque (for a medium fillet), 14 to 18 minutes after closing the smoker lid, a few minutes longer for a fully cooked fillet/steak.
Use the smoked salmon in related recipes: Smoked Salmon Gone to Heaven or Fettuccine with Smoked Salmon, Peas and Leeks.
Sprinkle each with cheese, then top with green sauce on one
Break up bread in pieces.
Pour milk over bread.
Put bread and all other ingredients in a baking dish.
Sprinkle 1/4 cup brown sugar over top.
Add bits of butter over top.
Bake for 45 minutes at 350\u00b0.
Butter a 9x13 glass baking dish. Cut croissants on an angle in 1 inch slices. Arrange in baking dish layering cut-side down. Sprinkle chocolate chunks and cherries on top.
In a separate bowl mix yolks, eggs, cream, Baily's, vanilla, sugar and salt. Pour mixture over croissants. Sprinkle a little raw sugar on top.
Bake in 300 degree oven for 30-40 minutes Serve warm.
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.
Dissolve lime jello in 1 cup water.
Place in top double boiler and add cut up marshmallows.
Stir until marshmallows are almost dissolved.
Then add pineapple after this is removed from heat.
Blend cream cheese and add to mixture.
Store in refrigerator until cool.
When cold, fold in whipped cream.
Pour into pan and let stand until firm.
Dissolve cherry jello in 2 cups water.
Cool, but do not allow to jell.
Pour over other mixture and let set.