Top Secret Christmas Food Recipes {MrTPB}

2011

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Main Site Recipes2u.tk

12/12/2011

Top Secret Christmas Food Recipes

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Contents:

1. Downeast Maine Pumpkin Bread

2. Apple Pie by Grandma Ople

3. Banana Sour Cream Bread

4. Peanut Butter Cup Cookies

5. Sweet Potato Pie I

6. Pumpkin Bread IV

7. Pumpkin Gingerbread

8. Cranberry Hootycreeks

9. Ruth's Grandma's Pie Crust

10. Molasses Sugar Cookies

11. Soft Gingersnaps

12. Banana Nut Bread Baked in a Jar

13. Whole Wheat Ginger Snaps

14. Creamy Coconut Cake

15. Pumpkin Cheesecake II

16. Finnish Pulla

17. Meringue Mushrooms

18. Pineapple Bread Pudding

19. Southern Style Banana Split Cake

20. Company Cheesecake


Downeast Maine Pumpkin Bread

Prep Time: 15 Min Cook Time:50 Min Ready In:1 Hr 5 Min

Servings To 25 people

Ingredients

1 (15 ounce) cans pumpkin puree

4-1/4 eggs

1 cup and 1 tablespoon vegetable oil

2/3 cup and 1 teaspoon water

3 cups and 2 tablespoons white sugar

3-2/3 cups all-purpose flour

2 teaspoons baking soda


1-1/2 teaspoons salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/4 teaspoon ground ginger

Directions

This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe

yield of 3 - 7x3 inch loaf pans.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.

In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl,

whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the

pumpkin mixture until just blended. Pour into the prepared pans.

Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out

clean.

Nutritional Information

Amount Per Serving Calories: 263 | Total Fat: 10.3g | Cholesterol: 35mg


Apple Pie by Grandma Ople

Prep Time:30 Min Cook Time:1 Hr Ready In:1 Hr 30 Min

Servings 8 people

Ingredients

1 recipe pastry for a 9 inch double crust pie

1/2 cup unsalted butter

3 tablespoons all-purpose flour

1/4 cup water

1/2 cup white sugar

1/2 cup packed brown sugar

8 Granny Smith apples - peeled, cored and sliced


Directions

1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a

paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.

2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust.

Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.

3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C).

Continue baking for 35 to 45 minutes, until apples are soft.

Nutritional Information Amount Per Serving Calories: 512 | Total Fat: 26.7g | Cholesterol: 31mg

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Banana Sour Cream Bread


Servings 32 peoples

Ingredients

1/4 cup white sugar


3/4 cup butter

3 cups white sugar

3 eggs

6 very ripe bananas, mashed

1 (16 ounce) container sour cream

2 teaspoons vanilla extract

2 teaspoons ground cinnamon

1/2 teaspoon salt


4 1/2 cups all-purpose flour

1 cup chopped walnuts (optional)

Directions

1. Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir

together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar

mixture.


2. In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and

cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.

3. Bake for 1 hour, until a toothpick inserted in center comes out clean.



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Peanut Butter Cup Cookies

Prep Time:25 Min Cook Time:10 Min Ready In:1 Hr 35 Min

Servings 40 Peoples


http://allrecipes.com/recipe/banana-sour-cream-bread/detail.aspx




Ingredients


1/2 teaspoon salt

1 teaspoon baking soda

1/2 cup butter, softened

1/2 cup white sugar

1/2 cup peanut butter


1 egg, beaten

1 teaspoon vanilla extract

2 tablespoons milk

40 miniature chocolate covered peanut butter cups, unwrapped

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.

2. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and

milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin

pan.

3. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter

cup into each ball. Cool and carefully remove from pan.



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Sweet Potato Pie I

Prep Time:30 Min Cook Time:1 Hr 50 Min Ready In:2 Hrs 20 Min

Servings 8 peoples

Ingredients

1 (1 pound) sweet potato

1/2 cup butter, softened

1 cup white sugar

1/2 cup milk

2 eggs

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon


1 (9 inch) unbaked pie crust

Directions

1. Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato,

and remove the skin.

2. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs,

nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an

unbaked pie crust.

3. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out

clean. Pie will puff up like a souffle, and then will sink down as it cools.


http://allrecipes.com/recipe/sweet-potato-pie-i/detail.aspx




Pumpkin Bread IV


Servings 36 peoples

Ingredients

3 cups canned pumpkin puree

1 1/2 cups vegetable oil

4 cups white sugar

6 eggs


1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 1/2 teaspoons salt

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons ground nutmeg

1 1/2 teaspoons ground cloves

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.


2. In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder,

baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide

the batter evenly between the prepared pans.

3. Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly

pressed.

Footnotes

Variations

Add raisins, mini chocolate chips (the best), pecans, or walnuts.



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Pumpkin Gingerbread

Prep Time:15 Min Cook Time:45 Min Ready In:1 Hr

Servings 24 peoples

Ingredients

3 cups sugar

1 cup vegetable oil

4 eggs

2/3 cup water

1 (15 ounce) can pumpkin puree

2 teaspoons ground ginger

1 teaspoon ground allspice


1 teaspoon ground cloves




1/2 teaspoon baking powder

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.

2. In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended.

Stir in pumpkin, ginger, allspice cinnamon, and clove.

3. In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture

and blend just until all ingredients are mixed. Divide batter between prepared pans.

4. Bake in preheated oven until toothpick comes out clean, about 1 hour.



Amount Per Serving Calories: 263 | Total Fat: 10.2g | Cholesterol: 35mg


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Cranberry Hootycreeks

Prep Time:25 Min Ready In:25 Min

Servings 18 peoples

Ingredients

5/8 cup all-purpose flour

1/2 cup rolled oats


1/2 teaspoon baking soda

1/2 teaspoon salt


1/3 cup white sugar

1/2 cup dried cranberries

1/2 cup white chocolate chips

1/2 cup chopped pecans


http://allrecipes.com/recipe/pumpkin-gingerbread/detail.aspx




Directions

1. Layer the ingredients in a 1 quart or 1 liter jar, in the order listed.

2. Attach a tag with the following instructions: Cranberry Hootycreeks 1. Preheat oven to 350 degrees F

(175 degrees C). Grease a cookie sheet or line with parchment paper. 2. In a medium bowl, beat

together 1/2 cup softened butter, 1 egg and 1 teaspoon of vanilla until fluffy. Add the entire jar of

ingredients, and mix together by hand until well blended. Drop by heaping spoonfuls onto the prepared

baking sheets. 3. Bake for 8 to 10 minutes, or until edges start to brown. Cool on baking sheets, or

remove to cool on wire racks.

Footnotes


Amount Per Serving Calories: 95 | Total Fat: 2g | Cholesterol: 1mg

Ruth's Grandma's Pie Crust

Prep Time:10 Min Ready In:10 Min

Servings 32 peoples

Ingredients

4 cups all-purpose flour

1 3/4 cups shortening

3 tablespoons white sugar

2 teaspoons salt

http://allrecipes.com/recipe/cranberry-hootycreeks/detail.aspx




1 egg

1/2 cup water

Directions

1. In a large mixing bowl, combine all-purpose flour, shortening, sugar, and salt. Blend together with a

pastry cutter until crumbly.

2. In a small bowl, mix egg with water. Blend into flour mixture. Chill in refrigerator until ready to use.



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Molasses Sugar Cookies

Prep Time: 25 Min Cook Time:15 Min Ready In:3 Hrs 40 Min

Servings 72 peoples

Ingredients

1 1/2 cups shortening

2 cups white sugar


http://allrecipes.com/recipe/ruths-grandmas-pie-crust/detail.aspx




1/2 cup molasses

2 eggs





1 teaspoon ground ginger

1 teaspoon salt

Directions

1. Melt the shortening in a large pan on the stove, and cool.

2. Add sugar, eggs, and molasses, beat well.

3. In a separate bowl, sift dry ingredients together and add to the pan. Mix well and chill 3 hours or

overnight.

4. Form into walnut-size balls. Roll in granulated sugar. Place on greased cookie sheet about 2 inches apart.

5. Bake at 375 degrees F (190 degrees C) for 8-10 minutes.

6. Store in an airtight container to keep from getting overly crisp. If they do lose their softness, an easy way

to restore it is to place one slice of fresh bread in the container with the cookies for a couple of hours or

overnight and they will be soft again!



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Soft Gingersnaps

Prep Time:30 Min Cook Time:10 Min Ready In:40 Min

Servings 66 peoples

Ingredients

1 1/2 cups butter (no substitutes), softened

2 cups sugar

2 eggs

1/2 cup molasses




1 teaspoon ground ginger


1/2 teaspoon salt

1/2 teaspoon ground nutmeg

Additional sugar

Directions

1. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat

in molasses. Combine the flour, baking soda, cinnamon, ginger, cloves, salt and nutmeg; gradually add to

creamed mixture. Refrigerate for 1 hour or until dough is easy to handle.


2. Roll into 1-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for

8-12 minutes or until puffy and lightly browned. Cool for 1 minute before removing to wire racks.


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Banana Nut Bread Baked in a Jar

Prep Time:10 Min Cook Time:45 Min Ready In:1 Hr 5 Min

Servings 24 peoples

Ingredients

2/3 cup shortening

2 2/3 cups white sugar

4 eggs

2 cups mashed bananas

2/3 cup water


1/2 teaspoon baking powder





2/3 cup chopped pecans

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease insides of 8 (1 pint) straight sided, wide mouth

canning jars.

2. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs, bananas, and water. Sift

together flour, baking powder, soda, salt, cinnamon, and cloves. Add to banana mixture. Stir in nuts.

3. Pour mixture into greased WIDE MOUTH pint jars, filling 1/2 full of batter. Do NOT put lids on jars for

baking. Be careful to keep the rims clean, wiping off any batter that gets on the rims.


4. Bake at 325 degrees F (165 degrees C) for 45 minutes. Meanwhile, sterilize the lids and rings in boiling

water.

5. As soon as cake is done, remove from oven one at a time, wipe rims of jars and put on lid and ring. Jars

will seal as cakes cool. Place the jars on the counter and listen for them to "ping" as they seal. If you

miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at

all, it's sealed.

6. Jars should be eaten immediately or kept sealed in refrigerator for up to a week.


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Whole Wheat Ginger Snaps


Servings 60 peoples

Ingredients

1 cup butter or margarine

1 1/2 cups white sugar

2 eggs, beaten

1 cup molasses

4 cups whole wheat flour

1 tablespoon baking soda

2 teaspoons baking powder

1 tablespoon ground ginger

1 1/2 teaspoons ground nutmeg




1 1/2 teaspoons ground cloves

1 1/2 teaspoons ground allspice

1 cup white sugar for decoration

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.

2. In a large bowl, cream together the butter and 1 1/2 cups of sugar until smooth. Mix in the eggs, and

then the molasses. Combine the whole wheat flour, baking soda, baking powder, ginger, nutmeg,

cinnamon, cloves, and allspice, heaping the measures if you like a lot of spice. Stir the dry ingredients

into the molasses mixture just until blended.

3. Roll the dough into small balls, and dip the top of each ball into the remaining white sugar. Place the

cookies about 2 inches apart on the cookie sheets.

4. Bake for 10 to 15 minutes in the preheated oven, until the tops are cracked. Bake longer for crispy

cookies, less time for chewy cookies. Cool on wire racks.



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Creamy Coconut Cake


Servings 12 peoples


http://allrecipes.com/recipe/whole-wheat-ginger-snaps/detail.aspx




Ingredients

1 (16 ounce) package white cake mix

1 (14 ounce) can cream of coconut

1 (14 ounce) can sweetened condensed milk

1 (16 ounce) container frozen whipped topping, thawed

1 (10 ounce) package flaked coconut

Directions

1. Prepare cake according to package directions. Bake in a 9x13 inch pan. Cool completely.

2. In a small bowl combine cream of coconut and condensed milk.

3. Poke holes in cake with a straw. Pour milk mixture over cake and spread with whipped topping. Sprinkle

coconut over cake.

4. Serve chilled.



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Pumpkin Cheesecake II

Servings 16 peoples

Ingredients

3/4 cup graham cracker crumbs

1/2 cup ground pecans


http://allrecipes.com/recipe/creamy-coconut-cake/detail.aspx





2 tablespoons brown sugar

1/4 cup butter

3/4 cup white sugar

3/4 cup canned pumpkin

3 egg yolks


1/2 teaspoon ground mace

1/2 teaspoon ground ginger

1/4 teaspoon salt

3 (8 ounce) packages cream cheese

3/8 cup white sugar

1 egg

1 egg yolk

2 tablespoons heavy whipping cream

1 tablespoon cornstarch

1/2 teaspoon vanilla extract

1/2 teaspoon lemon extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Combine the graham cracker crumbs, ground pecans, 2 tablespoons white sugar, 2 tablespoons brown

sugar, and the melted butter or margarine and mix well. Firmly press mixture into one 9 inch springform

pan.

3. Combine 3/4 cup of the white sugar, the pumpkin, 3 egg yolks, ground cinnamon, ground mace, ground

ginger and salt in a medium bowl. Mix well, and set aside.

4. Beat cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 tablespoons

white sugar and mix well. Add the whole egg, remaining egg yolk and the whipping cream, beating well.

Add cornstarch and vanilla and lemon flavorings, beat batter until smooth. Add pumpkin mixture and mix

well. Pour batter into the prepared pan.

5. Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Do not overbake. Center may be soft but it

will firm up when chilled. Let cheesecake cool on a wire rack, then refrigerate.

Nutritional Information Amount Per Serving Calories: 305 | Total Fat: 22g | Cholesterol: 121mg


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http://allrecipes.com/recipe/pumpkin-cheesecake-ii-2/detail.aspx


Finnish Pulla

Prep Time:30 Min Cook Time:30 Min Ready In:3 Hrs 20 Min

Servings 36 peoples

Ingredients

2 cups milk

1/2 cup warm water (110 degrees F/45 degrees C)

1 (.25 ounce) package active dry yeast

1 cup white sugar

1 teaspoon salt

1 teaspoon ground cardamom

4 eggs, beaten


1/2 cup butter, melted

1 egg, beaten


Directions

1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.

2. Dissolve the yeast in the warm water. Stir in the lukewarm milk, sugar, salt, cardamom, 4 eggs, and

enough flour to make a batter (approximately 2 cups). Beat until the dough is smooth and elastic. Add

about 3 cups of the flour and beat well; the dough should be smooth and glossy in appearance. Add the

melted butter or margarine, and stir well. Beat again until the dough looks glossy. Stir in the remaining

flour until the dough is stiff.

3. Turn out of bowl onto a floured surface, cover with an inverted mixing bowl, and let rest for 15 minutes.

Knead the dough until smooth and satiny. Place in a lightly greased mixing bowl, and turn the dough to

grease the top. Cover with a clean dishtowel. Let rise in a warm place until doubled in bulk, about 1 hour.

Punch down, and let rise again until almost doubled.


4. Turn out again on to a floured surface, and divide into 3 parts. Divide each third into 3 again. Roll each

piece into a 12 to 16 inch strip. Braid 3 strips into a loaf. You should get 3 large braided loaves. Lift the

braids onto greased baking sheets. Let rise for 20 minutes.

5. Brush each loaf with egg wash and sprinkle with sugar.

6. Bake at 400 degrees F (205 degrees C) for 25 to 30 minutes. Check occasionally because the bottom

burns easily.



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http://allrecipes.com/recipe/finnish-pulla/detail.aspx


Meringue Mushrooms


Servings 36 peoples

Ingredients

1/2 cup egg whites

1/4 teaspoon cream of tartar

1/4 teaspoon salt


1 cup white sugar

1 tablespoon unsweetened cocoa powder

4 ounces chocolate confectioners' coating

Directions

1. Preheat the oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with parchment paper or

aluminum foil.

2. In a large glass or metal bowl, use an electric mixer to whip egg whites until foamy. Add cream of tartar,

salt, and vanilla. Continue whipping until the whites hold soft peaks. Gradually sprinkle in the sugar so

that it does not sink to the bottom, and continue whipping until the mixture holds stiff shiny peaks.

3. Place a round tip into a pastry bag, and fill the bag half way with the meringue. To pipe the mushroom

caps, squeeze out round mounds of meringue onto one of the prepared cookie sheets. Pull the bag off to

the side to avoid making peaks on the top. For the stems, press out a tiny bit of meringue onto the other

sheet, then pull the bag straight up. They should resemble candy kisses. Do not worry about making all

of the pieces exactly the same. The mushrooms will look more natural if the pieces are different sizes.

Dust the mushroom caps lightly with cocoa using a small sifter or strainer.

4. Bake for 1 hour in the preheated oven, or until the caps are dry enough to easily remove from the cookie

sheets. Set aside to cool completely. Melt the coating chocolate in a metal bowl over simmering water, or

in a glass bowl in the microwave, stirring occasionally until smooth.


5. Poke a small hole in the bottom of a mushroom cap. Spread chocolate over the bottom of the cap. Dip

the tip of a stem in chocolate, and press lightly into the hole. When the chocolate sets, they will hold

together. Repeat with remaining pieces. Store at room temperature in a dry place or tin.



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Pineapple Bread Pudding


Servings 8 peoples

Ingredients

10 slices white bread

3/4 cup butter or margarine, melted

5 eggs

1 (20 ounce) can crushed pineapple, drained

1/4 cup dried currants or raisins

1 cup sugar

1 1/2 teaspoons vanilla extract

3/4 teaspoon ground cinnamon

Whipped cream

Directions

1. Place bread on a baking sheet. Bake at 375 degrees F for 4 minutes; turn over and bake 4 minutes longer

or until very light brown. Cut toasted bread into 1-in. cubes. Toss with melted butter; set aside. In a

bowl, beat eggs until thick and lemon-colored. Add the pineapple, currants, sugar and vanilla; mix well.

Fold in bread cubes.

2. Pour into a greased 2-1/2-qt. baking dish. Sprinkle with cinnamon. Cover and bake at 350 degrees F for

30-35 minutes or until bubbly and golden brown. Serve warm with whipped cream if desired.


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Southern Style Banana Split Cake

Servings 12 peoples

Ingredients

2 cups graham cracker crumbs

3/4 cup white sugar

1/4 pound butter, melted

2 (8 ounce) packages cream cheese

1 1/2 cups confectioners' sugar

4 bananas, sliced

1 (15 ounce) can crushed pineapple, drained

1 (16 ounce) container frozen whipped topping, thawed

1 (16 ounce) jar maraschino cherries, drained

12 ounces crushed peanuts

Directions

1. Combine the graham cracker crumbs, white sugar and melted butter. Mix together and press into a 9x13

inch cake pan; refrigerate until chilled.

2. Beat together the cream cheese and confectioners sugar; spread over graham cracker crust.

3. Layer bananas and pineapple over cream cheese mixture; cover fruit with whipped topping.

4. Top with cherries and chopped nuts; refrigerate and serve chilled.



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http://allrecipes.com/recipe/southern-style-banana-split-cake/detail.aspx




Company Cheesecake

Prep Time:30 Min Cook Time:1 Hr 10 Min Ready In:1 Hr 40 Min

Servings 12 peoples

Ingredients


1/4 cup sugar

1/4 cup finely chopped pecans

1 teaspoon grated lemon peel

6 tablespoons cold butter (no substitutes)

1 egg yolk

1/2 teaspoon vanilla extract

FILLING:

5 (8 ounce) packages cream cheese, softened

1 3/4 cups sugar

3 tablespoons all-purpose flour


1/4 teaspoon salt

4 eggs

2 egg yolks

1/4 cup whipping cream

Directions

1. In a bowl, combine the flour, sugar, pecans and lemon peel, cut in butter until crumbly. Combine egg

yolk and vanilla; stir into flour mixture. Press onto the bottom of a greased 10-in. springform pan. Bake

at 400 degrees F for 8-11 minutes or until edges are lightly browned. Cool on a wire rack.

2. Fill a 13-in. x 9-in. x 2-in. baking dish with 8 cups water; place on lowest oven rack. Reduce heat to 325

degrees F.


3. In a mixing bowl, beat cream cheese until smooth. Gradually beat in sugar. Add the flour, vanilla and

salt. Combine eggs and egg yolks; add to cream cheese mixture just until combined. Beat in cream just

until combined. Pour over crust.

4. Bake on middle rack at 325 degrees F for 70-75 minutes or until center is almost set (top of cheesecake

will crack). Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1

hour longer. Refrigerate overnight. Remove sides of pan.


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Top Secret Christmas Food Recipes {MrTPB}

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Transcript of Top Secret Christmas Food Recipes {MrTPB}