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Recipe, Preparation, Serving, Food Cooking Menu

 

Christmas Cookie Recipe, Preparation, Serving, Food Cooking Menu: Chocolatey Church Windows

When it comes to the holiday season, there are just certain things we can’t live without. Or at least, there are certain things we think we can’t live without. One of those items for me is a family Christmas cookie Recipe, Preparation, Serving, Food Cooking Menu that has been handed down for at least three generations. It’s called Church Windows.

Now, this nifty little cookie gets its name because it resembles a stained glass “church” window. The chocolate will form the frame and the marshmallows are the colored ...

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When it comes to the holiday season, there are just certain things we can’t live without. Or at least, there are certain things we think we can’t live without. One of those items for me is a family Christmas cookie Recipe, Preparation, Serving, Food Cooking Menu that has been handed down for at least three generations. It’s called Church Windows.

Now, this nifty little cookie gets its name because it resembles a stained glass “church” window. The chocolate will form the frame and the marshmallows are the colored “glass” inside. Take my word for it, because if you see a plate of these cookies go by, grab one. I’ve never seen anyone sit and study the design, only devour the cookie.

Even though this cookie doesn’t have any decoration on it that resembles Christmas, like a tree or Santa Claus, it is only made near the holidays. Why? I’ll never know, nor will I ever make it during a “non-holiday” time of year! Family tradition says so!

So, what makes this little cookie so great, you ask. First, it is simple to make. The kids can play a large role in making them, however they need supervision since it involves use of the stove. Second, they are very colorful and brighten up any holiday dessert table. Last, they have chocolate in them! What else needs to be said? Without further ado, here is the Recipe, Preparation, Serving, Food Cooking Menu for Church Windows.

Church Windows

1 package semi-sweet chocolate chips (milk chocolate won’t work, I’ve tried)
1 stick margarine (NOT butter)
½ c walnuts, optional

1 10 oz bag of colored marshmallows
2 c coconut
Wax paper

In a large saucepan, melt the margarine and the chocolate chips over medium heat. Stir often and watch closely so the chocolate does not scorch. When the mixture is completely smooth, set aside to cool slightly, for about five to ten minutes.

While you are waiting, prepare the wax paper. Tear off two sheets that are both approximately 18” in length. Lay on a flat surface. Cover each sheet evenly with 1 cup of the coconut.

When the chocolate mixture is slightly cooled, stir in the walnuts and the marshmallows just until coated. Stirring too long will make the marshmallows melt (and that’s bad!)

Pour half of the mixture on the prepared wax paper lengthwise, in order to form a log. Pour the second half on the second sheet of wax paper. Using the extra coconut on the wax paper, cover the top of the chocolate mixture. The coconut will prevent the wax paper from sticking in the future. Take one side and roll over the mix, and keep rolling to form a log. Shape it so it makes a nice circle. Twist the edges so they are secure and to keep coconut from escaping! Immediately place in the fridge or freezer until they harden, at least 6 hours. When hardened, slice off ½ to 1” thick slices.

Church Windows can be stored in the refrigerator or the freezer one month. Keep in an air-tight container or bag to keep it from drying out.

 

Christmas Recipe, Preparation, Serving, Food Cooking Menus: Delicious Christmas Puddings

Easy to cook and absolutely delicious Pudding Recipe, Preparation, Serving, Food Cooking Menus to make your Christmas celebrations a memorable experience. Enjoy these Puddings with your loved ones during this Christmas.

Christmas Recipe, Preparation, Serving, Food Cooking Menus: Delicious Christmas Puddings

Pudding Recipe, Preparation, Serving, Food Cooking Menus given here are easy to cook and absolutely delicious. Properly made Christmas puddings will be extremely tasty and make your Christmas celebrations a memorable experience. Enjoy these Puddings with your loved ones during this Christmas.

Christmas Pudding (1).

Ingredients of Christmas Pudding:-

1 lb. raisins (stoned), 1 lb. chopped apples, 1 lb. currants, 1 lb. breadcrumbs, 1/2 lb. mixed peel, chopped fine, 1 lb. shelled and ground Brazil nuts, 1/2 lb. chopped sweet almonds, 1 oz. bitter almonds (ground), 1 lb. sugar, 1/2 lb. butter, 1/2 oz. mixed spice and 6 eggs.

Instructions:-

Wash, pick, and dry the fruit, rub the butter into the breadcrumbs, beat up the eggs, and mix all the ingredients together; if the mixture is too dry, add a little milk. Fill some greased basins with the mixture, and boil the puddings from 3 to 4 hours.

Christmas Pudding (2).

Ingredients:-

12 oz. breadcrumbs, 1/2 lb. currants, 1/2 lb. raisins, 1/2 lb. sweet almonds, 1 doz. bitter almonds, 3/4 lb. moist sugar, 3 oz. of butter, 2 oz. candied peel, 8 eggs, 1 teaspoonful of spice and 1 teacupful of apple sauce.

Instructions:-

Rub the butter into the breadcrumbs, wash, pick, and dry the fruit, stone the raisins, chop or grind the almonds, beat up the eggs, mixing all well together, at the last stir in the apple sauce. Boil the pudding in a buttered mould for 4 hours, and serve with white sauce.

Christmas Pudding (3).

Ingredients:-

1 lb. each of raisins, currants, sultanas, chopped apples, and Brazil nut kernels; 1/2 lb. each of moist sugar, wholemeal breadcrumbs, wheatmeal, and sweet almonds and butter; 1/4 lb. of mixed peel, 1/2 oz. of mixed spice, 6 eggs, and some milk.

Instructions:-

Wash and pick the currants and sultanas; wash and stone the raisins; chop fine the nut kernels, blanch and chop fine the almonds, and cut up fine the mixed peel. Rub the butter into the meal and breadcrumbs. First mix all the dry ingredients, then beat well the eggs and add them. Pour as much milk as is necessary to moisten the mixture sufficiently to work
it with a wooden spoon. Have ready buttered pudding basins, nearly fill them with the mixture, cover with pieces of buttered paper, tie pudding cloths over the basins, and boil for 4 hours.

Christmas Plum Pudding (1)

Ingredients of Christmas Plum Pudding:-

One cupful of finely-chopped beef suet, two cupfuls of fine bread crumbs, one heaping cupful of sugar, one cupful of seeded raisins, one cupful of well-washed currants, one cupful of chopped blanched almonds, half a cupful of citron, sliced thin, a teaspoonful of salt,
one of cloves, two of cinnamon, half a grated nutmeg and four well-beaten eggs.

Making of Christmas Plum Pudding:-

Dissolve a level teaspoonful of soda in a tablespoonful of warm water. Flour the fruit thoroughly from a pint of flour; then mix the remainder as follows: In a large bowl put the
well-beaten eggs, sugar, spices and salt in one cupful of milk. Stir in the fruit, chopped nuts, bread crumbs and suet, one after the other, until all are used, putting in the dissolved soda last and adding enough flour to make the fruit stick together, which will take all the pint. Boil or steam three to four hours. Serve with wine or any well-flavored sauce.

Christmas Plum Pudding (2)

Ingredients:-

2 cups ground suet, 2 cups bread crumbs, 2 cups flour, 2 teaspoons Baking Powder, 2 cups sugar. 2 cups seeded raisins. 2 cups currants, 1 cup finely cut citron, 1 cup finely cut figs, 1 tablespoon finely cut orange peel, 1 tablespoon finely cut lemon peel, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground mace, 1 tablespoon salt, 1 cup water or prune juice and 1 cup grape or other fruit juice

Instructions:-

Mix thoroughly all dry ingredients and add fruit; stir in water and fruit juice and mix thoroughly. Add more water if necessary to make stiff dough. Fill greased molds 2/3 full, and steam two or three hours. This pudding should be prepared and cooked a week or more before used. Before serving steam one hour and serve with hard, lemon or foamy sauce.

 

Christmas Cheesecake

This is a cheesecake that I have been making for over 20 years if you follow the Recipe, Preparation, Serving, Food Cooking Menu to the “T” you won't have any problem, it is also colorful as well as the most wonderful piece of pastry that you ever put in your mouth.

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This is a cheesecake that I have been making for over 20 years if you follow the Recipe, Preparation, Serving, Food Cooking Menu to the “T” you won't have any problem, it is also colorful as well as the most wonderful piece of pastry that you ever put in your mouth.

1 1/4 cups graham cracker crumbs
2 tablespoons sugar
3 tablespoons butter or margarine melted
2 pounds cream cheese
1cup sugar
8 ounces sour cream
2 eggs
1cup flour
¾ cup heavy whipping cream
2 cup in total chopped candied cherries red and green raisins, walnuts, candied pineapple
½ cup small chocolate chips

In a 5 quart mixing bowl place 2 pounds of cream cheese and 1 cup granulated sugar and mix on low speed until cream cheese is softened and smooth, place in bowl 8 ounces sour cream and continue mixing until well blended, at this time add 2 eggs, mix for 2 minutes then add 1 cup flour, and 3/4 cup heavy whipping cream, mix on second speed until your cheesecake batter is smooth and creamy. At this time your cheesecake mixture should be fluffy like ice cream as it comes out of the ice cream machine.
Add the candied fruit, raisins, walnuts, pine apple, chocolate chips, fold everything together.


Prepare your 10 inch x 2 inches spring form pan, in a large bowl place your graham cracker crumbs and 2 tablespoons sugar, and your melted butter or margarine, then with a wire whisk, whisk them together until well combined, brush onto the sides of your spring form pan a little softened butter so the crumbs have something to hold to, place the crumbs on the sides and bottom of the pan.
Now you add slowly to the pan your cheesecake mix as not to disturb the crumbs too much, now you should have a full pan.
The total weight of the cheesecake with the crumbs on the sides should be 5 to 5-1/4 pounds if you have some batter leftover just chill it, put some whip cream on it and enjoy.

Preheat your oven to 275 degrees and not more, when your oven is hot place the cheesecake in it and bake for 55 minutes then shut off the oven and let it in there for 3 hours, at the end of this time you should have the most beautiful cheesecake you ever seen, let the cheesecake on the table for 1 1/2 hours then place it in the refrigerator for about 2-3 hours. Now remove it from the pan and enjoy.
Before serving sprinkle some red and green edible glitter t




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