December’s "White Christmas" tablescape includes pyramid trees and coastal decor plus a hint of Spode Christmas with lots of candles!!
Here are the links to the top three December recipes plus
some additional new recipes:
EGGNOG
BISCOTTI
1/2c butter
1c sugar
2 eggs
1/2c eggnog
1tsp rum extract
3 1/4c flour
2tsp baking powder
2tsp fresh nutmeg
1/2tsp salt
Combine butter, sugar and eggs until well blended then add eggnog and extract. Combine dry ingredients and add to butter mixture in small batches until well blended. Divide dough in half and shape into a long roll on a floured surface, then place on greased or parchment lined baking sheet. Press down each roll to ½” then bake at 350 degrees for 25 minutes or until golden brown. Cool 10 minutes then cut into ½” diagonal slices and return to baking sheet, cut side down. Bake 10 minutes, turning once, then transfer to wire racks to completely cool. Drizzle with a combination of 1c powdered sugar, 1/2tsp rum extract and enough eggnog to create the right consistency.
1/2c butter
1c sugar
2 eggs
1/2c eggnog
1tsp rum extract
3 1/4c flour
2tsp baking powder
2tsp fresh nutmeg
1/2tsp salt
Combine butter, sugar and eggs until well blended then add eggnog and extract. Combine dry ingredients and add to butter mixture in small batches until well blended. Divide dough in half and shape into a long roll on a floured surface, then place on greased or parchment lined baking sheet. Press down each roll to ½” then bake at 350 degrees for 25 minutes or until golden brown. Cool 10 minutes then cut into ½” diagonal slices and return to baking sheet, cut side down. Bake 10 minutes, turning once, then transfer to wire racks to completely cool. Drizzle with a combination of 1c powdered sugar, 1/2tsp rum extract and enough eggnog to create the right consistency.
ALMOND
BISCOTTI
2/3 toasted almonds, chopped
2 eggs
1tsp almond extract
2/3c sugar
1 1/2c flour
1tsp baking powder
1/4tsp salt
Beat eggs until fluffy, then gradually beat in almond extract and sugar until mixture is thick and lemon colored. Fold in combination of dry ingredients just until combined, then fold in the almonds. Spoon half of the dough down center of a greased cookie sheet to make a log. Bake at 350 degrees for 30 minutes, then remove from oven and cool 5-10 minutes. With a serrated knife, cut each log diagonally into ½” slices. Place the slices, flat sides down, back on cookie sheets and return to oven for 10 minutes, turning once to brown both sides. Remove to racks and cool completely. Store in a tightly covered container.
2/3 toasted almonds, chopped
2 eggs
1tsp almond extract
2/3c sugar
1 1/2c flour
1tsp baking powder
1/4tsp salt
Beat eggs until fluffy, then gradually beat in almond extract and sugar until mixture is thick and lemon colored. Fold in combination of dry ingredients just until combined, then fold in the almonds. Spoon half of the dough down center of a greased cookie sheet to make a log. Bake at 350 degrees for 30 minutes, then remove from oven and cool 5-10 minutes. With a serrated knife, cut each log diagonally into ½” slices. Place the slices, flat sides down, back on cookie sheets and return to oven for 10 minutes, turning once to brown both sides. Remove to racks and cool completely. Store in a tightly covered container.
CHAMOMILE
BISCOTTI
1Tbs
chamomile
1 orange, zest + juice
2/3c sugar
2 eggs
3Tbs honey
1/2tsp vanilla extract
2 1/4c flour
1tsp baking powder
1/2tsp baking soda
1/4tsp salt
Steep
chamomile in 1/4 c boiling water and the orange juice for 10 minutes, then
strain and cool. Whisk together sugar
and eggs, then stir in honey, vanilla, zest
and 1Tbs of the chamomile tea mixture.
Add in the combination of dry ingredients, folding just until
combined. Divide batter in half and form
each into a log and place on greased cookie sheet. Bake at 350 degrees for 30 mins. Allow to cool 10 mins., reduce oven temperature to 325 degrees and cut logs
diagonally into 1/2 “ slices. Return to
cookie sheet and bake for another 10 mins., turning once. Cool then drizzle with a combination of 1 c
confectioner’s sugar and 2Tbs of the chamomile tea mixture.
Eggnog
Pound Cake: Combine 1 1/2c flour, 1tsp baking powder, 1/4tsp
salt, 1/2tsp fresh grated nutmeg and 1c sugar in a mixer. Add 1/2c softened butter and mix on low speed
until it holds its shape when pinched together.
Combine 2 eggs, 1tsp vanilla, and 3/4c eggnog and then gradually add to
the flour mixture and then mix on medium high until very light and fluffy. Spoon batter into greased loaf pan and bake
at 350 degrees for 50-55 minutes, until
toothpick inserted in center comes out clean.
Remove from pan and allow to cool fully on rack. Glaze with a combination of eggnog and
powdered sugar, then sprinkle with candied pecans
No
Bake Eggnog Bites: Combine 1 3/4c quick oats, 1/4c flour, 2Tbs
brown sugar, a pinch of sea salt, nutmeg and cloves and mix well. Heat 1/4c nut butter with 1/4c honey in
microwave, then add to dry mixture with 1/4c eggnog and mix well. Using your hands, form into small bite sized
balls. Roll balls in nutmeg/sugar mixture and place on a tray. Refrigerate for at least 10 minutes to firm
up.
Eggnog
Cheesecake Crumble Bars: Beat together 1 vanilla cake mix, 1/3c melted
butter, 1/3c eggnog, and 1/2tsp rum extract until a soft dough forms. Press half the mixture into the bottom of a
greased 8x8 baking dish. Beat 1(8oz)
cream cheese and 1/4c sugar until creamy, then add 1/4c eggnog, 1/4tsp fresh
grated nutmeg, and 1/2tsp rum extract and beat again. Pour onto the crust in
the pan and then crumble the rest of the dough over the top. Bake at 350
degrees for 40 minutes. Cool completely
then drizzle with a combination of powdered sugar and eggnog and sprinkle with
nutmeg. Store in a sealed container in
the refrigerator.
Eggnog
Fudge: Combine 1/2c butter, 2c sugar, and 3/4c eggnog and bring
to a boil. Cook until the temperature
reaches 234 degrees on a candy thermometer.
Remove from heat and stir in 2c white chocolate chips until melted. Stir in 1(7oz) jar marshmallow creme, 2tsp vanilla,
and 1/2tsp fresh grated nutmeg. Evenly
spread into a foil lined and greased 9x9 pan. Garnish with more grated nutmeg
if desired.
Eggnog
Bread Pudding: Generously butter 1 loaf of French bread cut
into slices, then cube the slices and pile into a 2-quart baking dish. Heat 3c eggnog and 2c milk until bubbling but
not boiling. Combine 5 eggs, 4 egg
yolks, 1c sugar, 1tsp rum extract and pinch salt and whisk until light and
frothy. Whisk one cup of the eggnog mixture into the eggs to warm them, then
whisk in the remaining eggnog mixture. Pour the custard over the bread cubes,
and gently mash down with your hands to make sure all of the bread gets
saturated. Chill overnight in the
refrigerator. Place the casserole dish
inside of a large roasting pan and transfer to the oven, then carefully pour
boiling water into the roasting pan, so that it comes halfway up the sides of
the baking dish. Bake at 360 degrees for
45-50 minutes, until the custard is set and the top is light golden brown.
Remove the roasting pan from the oven, then carefully lift the casserole dish
out of the water and cool for 5 to 10 minutes before serving sprinkled with
powdered sugar.
PUMPKIN
PIE COOKIES
2c flour
1/2tsp cinnamon
1/4tsp baking powder
1/4tsp salt
1c butter
1 1/4c sugar
1 egg
1/4tsp vanilla extract
1/4tsp almond extract
1c canned pumpkin
1tsp pumpkin pie spice
1/4c brown sugar
Cream butter and sugar until light and fluffy. Combine egg and extracts, add to creamed mixture, and then add the combined dry ingredients. Roll out between sheets of parchment paper to 9"x12" rectangle and place in freezer for 15 minutes. Combine the pumpkin, spices and 1/4c brown sugar. Remove dough from freezer and thinly spread filling over the dough. Start at one end and roll up keeping it tight and even. Wrap in parchment and place back in the freezer for an hour. Slice cookies 1/4" thick and place on a greased cookie sheet and sprinkle with more brown sugar. Bake at 350 degrees for 8-10 mins. Cool. Serve with a dollop of whipped cream and a sprinkle of nutmeg!
2c flour
1/2tsp cinnamon
1/4tsp baking powder
1/4tsp salt
1c butter
1 1/4c sugar
1 egg
1/4tsp vanilla extract
1/4tsp almond extract
1c canned pumpkin
1tsp pumpkin pie spice
1/4c brown sugar
Cream butter and sugar until light and fluffy. Combine egg and extracts, add to creamed mixture, and then add the combined dry ingredients. Roll out between sheets of parchment paper to 9"x12" rectangle and place in freezer for 15 minutes. Combine the pumpkin, spices and 1/4c brown sugar. Remove dough from freezer and thinly spread filling over the dough. Start at one end and roll up keeping it tight and even. Wrap in parchment and place back in the freezer for an hour. Slice cookies 1/4" thick and place on a greased cookie sheet and sprinkle with more brown sugar. Bake at 350 degrees for 8-10 mins. Cool. Serve with a dollop of whipped cream and a sprinkle of nutmeg!
TRIPLE
GINGER COOKIES
2 1/2c flour
1/3c minced crystallized ginger
2tsp baking soda
1/4tsp salt
3/4c butter
1c brown sugar
1 egg
1/4c light molasses
1 1/2tsp finely grated fresh ginger
1 1/2tsp ground ginger
1tsp ground cinnamon
1/2tsp ground cloves
1/3c sugar
Combine in medium bowl. Beat butter until creamy and light, then gradually beat in brown sugar until creamy. Add egg, molasses, fresh ginger, ground ginger, cinnamon, and cloves until well blended. Add mixture of flour, crystallized ginger, baking soda, and salt until just blended. Roll 1Tbs dough into ball, then roll in sugar to coat and place on a parchment lined baking sheet. Repeat, spacing cookies 1 1/2 to 2 inches apart. Bake cookies at 350 degrees until surfaces crack and cookies are firm around edges but still slightly soft in center, about 15 minutes. Cool completely, then store in airtight containers at room temperature.
PEPPERMINT SHORTBREAD
3⁄4c butter
9Tbs sugar
11⁄2Tbs brown sugar
1 egg
1⁄4tsp vanilla extract
2c flour
2Tbs finely chopped fresh peppermint leaves
1⁄8tsp salt
Cream butter and sugar until light and fluffy, then beat in egg and extract. Add flour, peppermint leaves and salt. Divide dough into three portions, roll into logs, wrap in plastic wrap and chill for 1 hour or until firm. Unwrap dough, slice into 1⁄4-inch-thick slices and place on greased baking sheets. Bake at 350 degrees for 8-10 minutes, until bottom edges are just barely brown.
2 1/2c flour
1/3c minced crystallized ginger
2tsp baking soda
1/4tsp salt
3/4c butter
1c brown sugar
1 egg
1/4c light molasses
1 1/2tsp finely grated fresh ginger
1 1/2tsp ground ginger
1tsp ground cinnamon
1/2tsp ground cloves
1/3c sugar
Combine in medium bowl. Beat butter until creamy and light, then gradually beat in brown sugar until creamy. Add egg, molasses, fresh ginger, ground ginger, cinnamon, and cloves until well blended. Add mixture of flour, crystallized ginger, baking soda, and salt until just blended. Roll 1Tbs dough into ball, then roll in sugar to coat and place on a parchment lined baking sheet. Repeat, spacing cookies 1 1/2 to 2 inches apart. Bake cookies at 350 degrees until surfaces crack and cookies are firm around edges but still slightly soft in center, about 15 minutes. Cool completely, then store in airtight containers at room temperature.
PEPPERMINT SHORTBREAD
3⁄4c butter
9Tbs sugar
11⁄2Tbs brown sugar
1 egg
1⁄4tsp vanilla extract
2c flour
2Tbs finely chopped fresh peppermint leaves
1⁄8tsp salt
Cream butter and sugar until light and fluffy, then beat in egg and extract. Add flour, peppermint leaves and salt. Divide dough into three portions, roll into logs, wrap in plastic wrap and chill for 1 hour or until firm. Unwrap dough, slice into 1⁄4-inch-thick slices and place on greased baking sheets. Bake at 350 degrees for 8-10 minutes, until bottom edges are just barely brown.
GINGERBREAD
CRINKLE COOKIES
3c flour
3/4c brown sugar
3.4tsp baking soda
1Tbs cinnamon
1Tbs ginger
1/2tsp cloves
1/2tsp salt
12Tbs butter, cut into cubes
3/4c molasses
2Tbs milk
1/2c sugar
1/2c powdered sugar
Combine flour, sugar, baking soda, spices, sugar and salt in a food processor. Add butter pieces and process until the mixture is sandy and resembles fine meal, then add molasses and milk until thoroughly combined. Divide dough in half and working with one portion at a time, shape the dough into two round disks. Cover and refrigerate the dough 2 hours or overnight. Roll dough into 1” balls, roll in sugar, then roll in powdered sugar and place on greased cookie sheet. Bake at 350 degrees for 10-12 minutes. Cool the cookies 2 minutes, then remove the cookies to a wire rack to cool completely.
3c flour
3/4c brown sugar
3.4tsp baking soda
1Tbs cinnamon
1Tbs ginger
1/2tsp cloves
1/2tsp salt
12Tbs butter, cut into cubes
3/4c molasses
2Tbs milk
1/2c sugar
1/2c powdered sugar
Combine flour, sugar, baking soda, spices, sugar and salt in a food processor. Add butter pieces and process until the mixture is sandy and resembles fine meal, then add molasses and milk until thoroughly combined. Divide dough in half and working with one portion at a time, shape the dough into two round disks. Cover and refrigerate the dough 2 hours or overnight. Roll dough into 1” balls, roll in sugar, then roll in powdered sugar and place on greased cookie sheet. Bake at 350 degrees for 10-12 minutes. Cool the cookies 2 minutes, then remove the cookies to a wire rack to cool completely.
CHOCOLATE
ORANGE COOKIES
1c sugar
2/3 butter
1Tbs grated orange peel
1 egg
1 1/2c flour
1/3c cocoa powder
1/4tsp salt
1/4tsp baking powder
1/4tsp baking soda
1c semisweet chocolate chips
Combine sugar with the butter, orange peel and egg. Stir in flour, cocoa powder, salt, baking powder, and baking soda. Stir in chocolate chips. Roll into 1 ½” balls and roll in a combination of 1/3c sugar and 1tsp grated orange peel. Place on a greased baking sheet and flatten with the bottom of a glass. Bake at 350 degrees for 9-11 minutes until the edges are just starting to crisp, but the centers are still a little soft. Let cool slightly, then transfer to a wire rack to cool.
1c sugar
2/3 butter
1Tbs grated orange peel
1 egg
1 1/2c flour
1/3c cocoa powder
1/4tsp salt
1/4tsp baking powder
1/4tsp baking soda
1c semisweet chocolate chips
Combine sugar with the butter, orange peel and egg. Stir in flour, cocoa powder, salt, baking powder, and baking soda. Stir in chocolate chips. Roll into 1 ½” balls and roll in a combination of 1/3c sugar and 1tsp grated orange peel. Place on a greased baking sheet and flatten with the bottom of a glass. Bake at 350 degrees for 9-11 minutes until the edges are just starting to crisp, but the centers are still a little soft. Let cool slightly, then transfer to a wire rack to cool.
"So whether you eat or drink,
or whatever you do, do it all for the glory of God"
I Corinthians 10:31
or whatever you do, do it all for the glory of God"
I Corinthians 10:31
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