Three Christmas Eve Family Dessert Ideas
It’s the most wonderful time of the year! The time for loved ones to share Christmas family recipes. So from our table to yours, here are a few of our home and family Christmas cookbook secrets and Christmas recipes to try with family of your own. Keep reading for a list of the best Christmas Eve food ideas for you and your family. The best Christmas cookies
These lightly spiced cookies are the perfect combination of crispy and chewy. They are the ideal treat to make with the little ones and leave Santa with a tall glass of milk. In the unlikely event that you end up with extras, put them in the freezer for a later date. Check out the easy Christmas cookie recipes below.
- 1/2 cup margarine
- 2 cups sugar
- 2 eggs
- 1/2 cup molasses
- 4 cups flour
- 2 tsp cinnamon
- 2 tsp ground ginger
- 2 tsp ground cloves
- 2 tsp baking soda
- 1 tsp salt
- 1/4 cup sugar for garnish
- Preheat oven to 350°F.
- Cream margarine, sugar and eggs together, then stir in molasses.
- In a separate bowl, combine all dry ingredients.
- Add dry ingredients to wet ingredients, stirring until combined. Do not over-mix.
- Roll dough into 1-inch balls, then coat it with extra sugar by rolling it in a small bowl. Add more sugar to the bowl as needed.
- Place onto an ungreased cookie sheet and press lightly with a floured fork—bake for 12 minutes.
The batch makes about four dozen cookies.
Delicious Christmas Cake Did you know Christmas fruit cake is an English tradition that initially began as plum porridge? Affluent families with ovens began making fruit cakes for Christmas using seasonal dried fruit and spices. The spices represented the exotic eastern spices brought by the Wise Men. This cake became known as the "Christmas cake’’ we enjoy today. Check out Mary Berry’s rich fruit cake recipe below and ideas on how to decorate your cake for the festive season here.
- 425g currants
- 250g each sultanas and raisins
- 300g glacé cherries, quartered, rinsed and drained
- 150g ready-to-eat dried apricots, snipped into small pieces
- 75g mixed candied peel, roughly chopped
- 4 tbsp brandy, plus extra for pouring
- 300g plain flour
- 1 tsp ground mixed spice
- ½ tsp freshly grated nutmeg
- 300g softened unsalted butter, plus extra for greasing
- 300g dark muscovado sugar
- 5 medium free-range eggs
- 1 tbsp black treacle
- Finely grated zest of 1 large lemon
- Finely grated zest of 1 large orange
- 60g whole unblanched almonds, roughly chopped
- Combine the dried fruit and candied peel in a large bowl. Add the 4 tbsp brandy and stir in to mix well. Cover and leave overnight.
- Preheat the oven to 140°C/fan120°C/gas. Put the remaining ingredients except for the almonds in a large bowl. Beat with a hand-held electric mixer until well combined. Stir in the nuts and the soaked fruit with any soaking liquid.
- Grease a deep 23cm round tin or 20cm square cake tin with butter, line with a double layer of baking paper and grease the paper (see Golden Rules). Spoon the mixture into the prepared tin. Level the top and cover with a disc of baking paper.
- Bake for 4-5 hours until firm to the touch and a skewer pushed into the middle comes out clean. Leave the cake to cool in the tin.
- When the cake has cooled, remove the baking paper disc, pierce the top in several places with a skewer, then pour over a bit of brandy. Remove the cake from the tin but keep it on the baking paper.
- Wrap with more baking paper, then wrap with foil. Store in a cool place for up to 3 months to mature, occasionally unwrapping and spooning over 1-2 tbsp brandy.
- Decorate the cake with glacé fruit, marzipan or ready-to-use icing. Tie a ribbon around the cake if you like before serving.
Christmas Candy Cane
These homemade candy canes that you can use to decorate your tree will have you eating your decor. The Spruce Eats candy cane recipe is easy to make with simple ingredients you may already have in your cupboards. Some advice: invest in a candy thermometer for more accurate results.
Ingredients Cooking spray for baking sheets 3 cups granulated sugar 1 cup light corn syrup 1/2 cup water, divided 1 1/2 teaspoons peppermint extract 1 teaspoon red gel food colouring 1 teaspoon white gel food colouring, optional
Check out the directions here with pictures and useful tips to help you along the way.
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