Christmas Recipes

Christmas Recipes: 

Click on the photo for the recipe with step-wise picture instructions...

Cake Recipes: Cake, Pudding,Brownies,Bread

Christmas Fruit Cake

Chocolate Christmas Cake

White Fruit Cake

Christmas Stollen

Yule Log

Chocolate Swiss Roll

Christmas Pudding

Black Forest cake

Spiced Carrot cake

Tutti Frutti Cake

Banana Dates Walnut cake

Chocolate Mousse Cake

Double Chocolate-chip cupcakes

Cherry Clafoutis

Braided Christmas Tree Bread

Santa Bread

Coconut Bun

Rose Rolls

Whole wheat Hot cross Bun

Cinnamon Roll

Cookies: Cookies, Tart and Pies

Ginger Bread men Cookies

Christmas Sugar Cookies

Snow Ball Cookies

Tutti Frutti Cookies

Linzer Cookies

Stained Glass Cookies

Crinkle Cookies

Butter Cookies

Banoffee Pie

Star topped Mince Pies

Apple Pie

Main Course:

Meat Loaf

Schezwan Roast Chicken

Roast Chicken(Chinese style)

Tandoori Chicken

Spicy Roast Chicken

Chicken Pizza

Meat Lasagna

Apple Chicken Curry

Kashmiri Chicken

Snacks:

Achappam| Rose Cookies

Kuzhalappam

Spicy Diamond Cuts

Sweet Diamond cuts

Kulkuls

Unniyappam| Sweet Paniyaram

Vattayappam

Others:

Candied Orange Peel

Candied Ginger

Read More »

Easy Sugar Cookies

Christmas Sugar cookies| Sugar Sprinkle cookies are basically butter cookies iced with Royal Icing and some times garnished with sugar sprinkles or chocolates. These are easy to prepare and also could be used as a edible garnish to hang on the Christmas tree or tinsel. Looks pretty and also tastes delicious. A perfect snack for the Christmas season. Kids love to make the icing with colours and sugar sprinkles. You could have fun by involving your kids to make these cookies.

Preparation Time: 30 minutes
Cooking Time: 15 minutes
Garnishing Time: 30 minutes
Makes: 25-30 nos

INGREDIENTS:
All purpose flour/ Maida- 1 ¼ to 1½ cups
Baking powder- 1 teaspoon
Salt- pinch
Butter, softened- 1/2 cup
Sugar, powdered- 1/2 cup
Egg yolk-1 (optional;Vegetarians use 3 tablespoons of milk)
Vanilla essence- 1 teaspoon
Crushed candies/ lollipops (different colours and flavours)- as required

Royal Icing:
Icing Sugar - 1/4 cup
Cornflour - 3/4 tsp
Lemon Juice - 1/2 tsp
Milk - 1 to 2 tsp

Food Colours of choice

Sugar Sprinkles

PROCEDURE:

• Mix all purpose flour, baking powder and salt together using a whisk in a bowl or pass the mixture through a strainer/ sieve to uniformly mix together. 
• In a bowl beat the butter till fluffy and add the powdered sugar and beat well. Now add the vanilla essence and beat well.
• Add quarter cup at a time and mix well like wise add all the dry mixture into the butter and sugar mixture and make a dough. 
• Using hand roll the dough into a ball. Chill the dough by wrapping in a cling film or wax paper for about 30 minutes. (Divide the dough into two balls for easy chilling process) 
• Once the dough is chilled roll the dough in to a flat sheet using rolling pin.
• Using cookie cutters of your choice cut the cookies as desired. 
• Transfer the cut cookies on a baking tray lined with wax paper. 
• Now cut the inside of the cookies using desired small cookie cutters or plunger cutters. 
• Using a skewer keep a hole on top of all cookies to pass the thread over it and hang later on.(If you wish to hang it on the tree or tinsel)
• Preheat the oven to 180 degrees for 10 minutes and transfer the cookies and bake them for about 10-15 minutes or the edges of the cookies starts to turn golden. 
• Allow to cool the cookies thoroughly before ice them.

Royal Icing:

• In a mixing bowl add the icing sugar and cornflour. Mix well evenly. 
• Now add the lemon juice. Finally add the milk little by little till you get a slightly thick but flowing paste. It has to flow if you drop from spoon.

• Divide the icing in to small bowls and add the food colour you wish to add. 
• Take piping bags and fill them and seal the edges with clip of cello tape. 
• Once the cookies are thoroughly cooled cut the edge of the piping bag and pipe the icing over the cookies and immediately sprinkle with sugar sprinkles before the royal icing get dried.
• Allow to set the icing for 10-15 minutes and store in airtight jars (or)Tie with thread and hang on the Christmas tree or tinsel.

Read More »

Gingerbread men Cookies| Christmas Recipes

Ginger bread men  cookies the spiced short bread cookies always my favourite. I wanted them to make for Easter. But one or the other reason made me to delay making them. I am posting this recipe after 5 days but still i can feel the scent of the spices in the cookies. I feel so christmassy when i grind the spices and when the cookies were baking the smell makes me feel like heaven.

I have referred here for the recipe and made some changes according to my taste.Making of these cookies takes some time but each and every minute spent absolutely worth it. They are crispy and full of flavours and looks so beautiful. What else more we want for christmas?

Preparation Time: 50 minutes
Cooking time: 15 minutes
Makes: 30 nos

INGREDIENTS:
All purpose flour| Maida- 1 and 1/2 cups
Brown sugar-1/4 cup
Honey| Molasses- 1/4 cup
Unsalted butter- 1/3 cups (75 grams) (room temperature)
Baking powder- 1/2 teaspoon
Baking soda-1/2 teaspoon
Salt- 1/4 teaspoon
Dry ginger- 1 tablespoon (1 inch)
Cinnamon- 2 pieces
Clove- 5 nos
Pepper- 1/4 teaspoon(optional)

Royal icing:
Icing Sugar - 1/4 cup
Cornflour - 3/4 tsp
Lemon Juice - 1/2 tsp
Milk - 1 to 2 tsp

PROCEDURE:

• Measure the flour and add inside a bowl; add the baking powder, baking soda and salt.
• Crush the spices slightly in a mortar and pestle and then powder well using a blender jar.

• Pass the spices through a sieve and add into the flour mixture. Sieve the whole flour and spices to combine well. Or else mix well with a whisk to uniformly mix.
• Powder the brown sugar in a blender jar. Cream the butter using a whisk or fork and add the powdered brown and beat well without lumps to make a creamy batter.

• Add the honey and beat well.Now add the flour mixture into two equal lots and mix well with hands and combine to make a dough.
• Wrap the dough with clingfilm and keep refrigerated for 1 hour. Now divide the dough in to two equal parts and start to roll them on a butter paper| wax paper kept on top and bottom of the dough.

• Preheat the oven to 180 degrees for 10 minutes.
• Roll them in to 1/4 inch thickness. Refrigerate the rolled dough if it is soft. Cut the dough with cookie cutter and carefully take and place the cookies on a baking tray lined with wax paper.
• After removing the cookies again roll the leftover dough and cut them to make cookies. Refrigerate in between if required.

• Keep the baking tray inside the preheated oven and bake for about 12-15 minutes depends on the size of the cookies. The edges of the cookies turn brown indicates the doneness.

• Cool completely and store them. If you prefer ice the cookies with royal icing.

Royal icing:
• In a mix ing bowl add the icing sugar and cornflour. Mix well evenly.
• Now add the lemon juice. Finally add the milk little by little till you get a slightly thick but flowing paste. It has to flow if you drop from spoon.

• Divide the icing in to small bowls and add the food colour you wish to add.
• Take piping bags and fill them and seal the edges with clip of cello tape.
• Once the cookies are thoroughly cooled cut the edge of the piping bag and pipe the icing over the cookies.

• Allow to set the icing for 10-15 minutes and store in airtight jars.

Read More »