Favorite Holiday Recipes

I promised to post my favorite recipes that I made for Christmas. So, here it goes. I was really into peppermint this year. :)

Peppermint Bark - recipe courtesy Food Network (some variations)



Crushed candy canes, to yield 1 cup
2 pounds white chocolate (try Ghirardelli White Chocolate Chips)
Peppermint flavorings, optional

Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller. Melt the chocolate in a double boiler (or try the microwave). Combine candy cane chunks with chocolate (add peppermint flavoring at this point if desired.) Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle.)

Peppermint Ice Cream - recipe courtesy Cooking Light (some variations)

1 1/4 cups 1% reduced-fat milk
2 large egg yolks
2 teaspoons vanilla extract
1 teaspoon peppermint extract
1 (14-ounce) can lowfat sweetened condensed milk
1 1/4 cups heavy whipping cream
2/3 cup crushed peppermint candies (about 25 candies)

Combine 1% milk and egg yolks in a heavy saucepan over medium heat. Cook until mixture is slightly thick and coats the back of a spoon (about 8 minutes), stirring constantly (do not boil). Cool egg mixture slightly.

Combine egg mixture, whipping cream, extracts, and condensed milk in a large bowl. Cover and chill completely. Stir in crushed candies. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon the ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.

Cranberry Upside-Down Cake with Cognac Cream - recipe courtesy Cooking Light (some variations)

2 tablespoons butter, melted
Cooking spray
1/2 cup packed brown sugar
1/4 cup chopped pecans, toasted
1 (12-ounce) package fresh cranberries
1 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
3/4 cup granulated sugar
3 tablespoons butter, softened
2 large egg yolks
1 teaspoon vanilla extract
1/2 cup lowfat milk
2 large egg whites
1 cup whipping cream, whipped (see recipe below)
1 tablespoon cognac

Preheat oven to 350°. Pour melted butter into an 8-inch square baking pan coated with cooking spray; sprinkle with brown sugar. Bake at 350° for 2 minutes. Remove from oven, and top with pecans and cranberries.

Lightly spoon flour into dry measuring cups; level with knife. Combine flour, baking powder, and salt in a bowl; stir with whisk.

Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add egg yolks, 1 at a time, beating well after each addition. Stir in vanilla.

Add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture; mix after each addition. Beat the egg whites with a mixer at high speed until stiff peaks form using clean, dry beaters; fold into batter. Spread batter over cranberries.

Bake at 350° for 45 minutes. Cool in pan for 5 minutes on a wire rack. Loosen edges of cake with a sharp knife. Place a plate upside down on top of cake pan; invert onto plate. Combine whipped cream and cognac, and serve with warm cake.

Homemade Whipped Cream

1 cup heavy whipping cream
1 teaspoon vanilla extract
1 Tablespoon confectioner's sugar

In a chilled mixer bowl whip cream using a wire whisk until stiff peaks begin to form (don't overwhip). Beat in sugar and vanilla until stiff peaks form. Keeps for 2-3 days in the refrigerator.

Wow! I didn't realize they would all be dessert recipes! Oh well, what are holidays for? Enjoy!