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  <title>Latest Christmas Recipes recipes @ FreeRecipes.eu - online free recipes collection from all over the world </title>
  <link>http://freerecipes.eu/category/christmas-recipes/23/1/index.html</link>
  <description>These are the latest recipes to be added at FreeRecipes.eu - online free recipes collection from all over the world </description>
  <lastBuildDate>Tue, 7 Feb 2012 13:37:10 GMT</lastBuildDate>
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  <managingEditor>ivanov@freerecipes.eu (Ivan Ivanov)</managingEditor>
    <webMaster>ivanov@freerecipes.eu (Ivan Ivanov)</webMaster>
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  <item>
   <title><![CDATA[Recipe: Old Fashioned Christmas Cake]]></title>
   <link>http://freerecipes.eu/free-recipe/christmas-recipes/old-fashioned-christmas-cake/561/index.html</link>
   <pubDate>Tue, 15 Dec 2009 14:03:07 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/christmas-recipes/old-fashioned-christmas-cake/561/index.html</guid>
   <description><![CDATA[ Cream butter and sugar; beat in eggs. Fold in half of flour mixed with spices. Dust fruits and nuts with a little flour and mix in. Fold in remainder of flour. The batter will be stiff. Grease and flour a 10-inch loaf pan or a round baking pan 3 inches deep. 

Bake at 325 degrees for 2 hours. Test for doneness with a fine skewer. If it shows any batter, bake for up to 30 minutes more. If top is too dark before cake is ready, cover lightly with foil.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Chocolate Praline Christmas Mud Squares]]></title>
   <link>http://freerecipes.eu/free-recipe/christmas-recipes/chocolate-praline-christmas-mud-squares/560/index.html</link>
   <pubDate>Tue, 15 Dec 2009 13:57:30 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/christmas-recipes/chocolate-praline-christmas-mud-squares/560/index.html</guid>
   <description><![CDATA[ Combine first 4 ingredients, stirring well. Press crumb mixture into bottom of a greased 9" square pan. Bake at 350 degrees for 6 to 8 minutes. Cool slightly. Combine caramel topping and 3 tablespoons flour, stirring well. Spread topping on crust to within 1/4" from edge of pan. Set aside. Combine 1 cup butter or margarine and unsweetened chocolate in a heavy saucepan; cook over low heat until melted. Stir in sugar and next 3 ingredients, pour mixture over caramel topping in pan. 

Bake at 350 degrees for 50 minutes. Cool and spread with chocolate frosting. Lightly sift powdered sugar over frosting if desired. Decorate with pecan halves and candied cherries, if desired. 
]]></description>
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  <item>
   <title><![CDATA[Recipe: Mocha Walnut Christmas Cookies]]></title>
   <link>http://freerecipes.eu/free-recipe/christmas-recipes/mocha-walnut-christmas-cookies/559/index.html</link>
   <pubDate>Tue, 15 Dec 2009 13:49:55 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/christmas-recipes/mocha-walnut-christmas-cookies/559/index.html</guid>
   <description><![CDATA[ Preheat oven to 350 degrees. Melt over hot (not boiling water), 1/2 cup chocolate morsels. Stir until smooth and cool to room temperature. In small cup, dissolve coffee in boiling water and set aside. In small bowl, combine flour, soda, and salt. Set aside. In large bowl, combine butter, sugars, and coffee. Beat until creamy. Add egg and melted chocolate morsels. Mix well. Then gradually add flour mixture. Stir in the remaining chocolate morsels and walnuts. 

Drop by rounded measuring tablespoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes. Allow to stand 2-3 minutes before removing from cookie sheets; cool completely. Yield: about 24 three inch cookies.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Merry Christmas Cheese Cakes]]></title>
   <link>http://freerecipes.eu/free-recipe/christmas-recipes/merry-christmas-cheese-cakes/558/index.html</link>
   <pubDate>Tue, 15 Dec 2009 13:43:29 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/christmas-recipes/merry-christmas-cheese-cakes/558/index.html</guid>
   <description><![CDATA[ Preheat oven to 350 degrees. In 3 quart bowl combine flour, margarine, and brown sugar. Blend with mixer. Stir in nuts. Reserve 1 cup of mixture for topping. Pat remaining in ungreased 8 inch square pan. Bake near center of oven 8 to 10 minutes. 

Prepare filling. Spread over partially baked crust. Sprinkle reserve crumb mixture on top. Return to oven 23 to 30 minutes. Cool, cut and store in refrigerator.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Christmas Stuffed Baked Ham]]></title>
   <link>http://freerecipes.eu/free-recipe/christmas-recipes/christmas-stuffed-baked-ham/557/index.html</link>
   <pubDate>Tue, 15 Dec 2009 13:35:29 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/christmas-recipes/christmas-stuffed-baked-ham/557/index.html</guid>
   <description><![CDATA[ Trim rind off ham, if any. Trim fat to 1/4 inch thickness. Make X-shaped cuts with a small paring knife,2 inches deep and 1 inch apart; stagger the rows, all over fat side. Cook hole in boiling salted water to cover, following directions on package; drain; cool; squeeze out excess water with hands. Combine kale, fresh spinach, onion, fresh watercress, fresh celery leaves, salt and pepper in a medium-sized bowl. Press greens mixture into pockets in ham; pack down well with fingertips. 

Place ham, fat side up, in a large shallow pan. Bake in a slow oven (325 degrees) for 2 minutes. Stir honey with vinegar and dry mustard; brush part over ham. Continue baking and brushing with the remaining honey mixture, 30 minutes or until top of ham is richly glazed. 

Remove ham from pan. Let stand 20 minutes before carving. Carve ham carefully, holding slices together to keep the stuffing intact. Garnish platter with glazed carrots and fresh watercress leaves!
]]></description>
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  <item>
   <title><![CDATA[Recipe: Christmas Crab Dip]]></title>
   <link>http://freerecipes.eu/free-recipe/christmas-recipes/christmas-crab-dip/556/index.html</link>
   <pubDate>Tue, 15 Dec 2009 13:29:23 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/christmas-recipes/christmas-crab-dip/556/index.html</guid>
   <description><![CDATA[ Mix the first six ingredients in the top of a double boiler or chafing dish over a medium heat. When the ingredients have melted and mixed well add the crab, reduce the heat to just warm. 

Serve with crackers. Great for a party!]]></description>
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  <item>
   <title><![CDATA[Recipe: Neujahrspretzel (New Year's Pretzels)]]></title>
   <link>http://freerecipes.eu/free-recipe/christmas-recipes/neujahrspretzel-new-year-s-pretzels-/551/index.html</link>
   <pubDate>Tue, 8 Dec 2009 14:19:13 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/christmas-recipes/neujahrspretzel-new-year-s-pretzels-/551/index.html</guid>
   <description><![CDATA[ Heat milk and butter until very warm (120-130 degrees F.).  Mix yeast, salt, sugar, and 1 cup flour.  Slowly beat into warm milk. 
Beat for 2minutes.  Add eggs and 1 cup of flour.  Beat for an additional 2 minutes. Add enough flour to form a soft dough.  Knead until smooth and elastic, about 5 minutes.  Place dough in a greased bowl.  Let rise in a warm place until doubled in bulk, about 1 hour.  Punch dough down and let rise again until doubled. (1 hour more).  Divide dough in half.  

Shape pretzel as follows:  Roll dough into a rope about 30 inches long and 1 1/2 inches in diameter.  Cross the ends leaving a large loop in the center.  Flip loop back onto crossed ends to form a pretzel.  Repeat with remaining dough. Place pretzels on greased baking sheets.  Let rise 15 minutes more.  

Bake at 375 degrees F for 25 to 30 minutes or until golden brown.  Cool on wire racks.  Mix confectioners' sugar, water and vanilla to form a thin icing. Spread icing on pretzels and sprinkle with chopped almonds.

Makes 2 large pretzels.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Jingle Bell Fudge]]></title>
   <link>http://freerecipes.eu/free-recipe/christmas-recipes/jingle-bell-fudge/549/index.html</link>
   <pubDate>Tue, 8 Dec 2009 14:12:10 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/christmas-recipes/jingle-bell-fudge/549/index.html</guid>
   <description><![CDATA[ Combine butterscotch chips and peanut butter in top of double boiler.

Place over, not boiling water until butterscotch melts; remove from water. Stir until blended; add milk and stir just until blended. Spread in foil-lined 8-inch square pan. Press chopped nuts into surface, if desired, and chill until firm. Cut into 1-inch squares.

Makes 64 Servings.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Harrod's Christmas Pudding]]></title>
   <link>http://freerecipes.eu/free-recipe/christmas-recipes/harrod-s-christmas-pudding/547/index.html</link>
   <pubDate>Tue, 8 Dec 2009 14:06:10 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/christmas-recipes/harrod-s-christmas-pudding/547/index.html</guid>
   <description><![CDATA[ Thickly butter and dust with flour two 1-quart molds (or dome-shaped china, ceramic or glass bowls).  Set aside. Beat the 1/2 lb. butter until  soft.  Add sugar and beat until fluffy. Gradually beat in the eggs and syrup.

Sift flour with salt and spices; fold into the butter mixture with the lemon juice, grated rinds, bread crumbs, fruits, mixed peel and
brandy.

Spoon mixture into the 2 prepared molds.  If molds don't have lids, cover each with a circle of waxed paper, then a piece of foil pleated
across the center and securely tied in place.  Leave overnight in refrigerator.

Put molds in a large saucepan with enough water to come halfway up the sides of the molds.  Cover and steam for 5 hours; remove from the water.

Let cool completely, then cover with a clean piece of waxed paper and a pudding cloth (muslin or closely woven cheesecloth) secured with a string and ends of the cloth tied in a knot over the pudding mold. Leave in the refrigerator to mature before using.  Before serving,
steam about 3 hours.  Remove from mold.  
]]></description>
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  <item>
   <title><![CDATA[Recipe: Christmas Oyster Soup (Soupe Aux Huitres De Noel)]]></title>
   <link>http://freerecipes.eu/free-recipe/christmas-recipes/christmas-oyster-soup-soupe-aux-huitres-de-noel-/545/index.html</link>
   <pubDate>Tue, 8 Dec 2009 13:59:11 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/christmas-recipes/christmas-oyster-soup-soupe-aux-huitres-de-noel-/545/index.html</guid>
   <description><![CDATA[ Peel and grate in long thin shreads, the carrots and add finely diced celery. Melt butter in saucepan and add the vegetables. Stir. Cover
and simmer over very low heat for 20 minutes, without browning the vegetables. Add milk (or use 1/2 milk, 1/2 cream); bring to a boil.
Heat oysters in enamelled cast iron pan over medium heat; do not boil. Pour into milk and serve. Uase salt and pepper to taste.

The soup should be served as soon as ready, otherwise it tend to curdle. The milk and vegetables can be be prepared ahead of time and
the oysters heated and served at the last minute.

Makes 4 Servings.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Chocolate Christmas Candies]]></title>
   <link>http://freerecipes.eu/free-recipe/christmas-recipes/chocolate-christmas-candies/544/index.html</link>
   <pubDate>Tue, 8 Dec 2009 13:56:08 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/christmas-recipes/chocolate-christmas-candies/544/index.html</guid>
   <description><![CDATA[ Combine the peanut butter and butter in a 2-quart saucepan.  Cook, over medium heat, stirring constantly, until melted.  Remove from the heat. Combine the graham cracker crumbs, confectioners' sugar, coconut, and walnuts in a bowl.  Pour the peanut butter mixture over all then toss until well blended.  

Shape the mixture into 1/2-inch balls.  Place on waxed paper lined baking sheets.  Cover with aluminum foil.  Chill in the refrigerator. Combine the chocolate chips and paraffin in the top of a double boiler. Place over hot water and stir until melted.  Dip the balls in the chocolate.  

Place on waxed paper lined baking sheets and let stand until the chocolate is set.  Cover with aluminum foil and store in the refrigerator.

Makes about 2 lbs of candy
]]></description>
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  <item>
   <title><![CDATA[Recipe: Aunt Sadie's Brisket Of Beef]]></title>
   <link>http://freerecipes.eu/free-recipe/christmas-recipes/aunt-sadie-s-brisket-of-beef/542/index.html</link>
   <pubDate>Tue, 8 Dec 2009 13:46:23 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/christmas-recipes/aunt-sadie-s-brisket-of-beef/542/index.html</guid>
   <description><![CDATA[ Remove any excess fat from brisket, but leave a little on top. Place one half of the onions on bottom of pan.

Season the onions with a little salt, pepper, garlic powder and lots of Hungarian paprika.  Place brisket on top of onions, then other
half of onions and allspice on top of the brisket. Cover and roast in a 300 degree F. oven for 3 hours.

Test your brisket and when it is fork tender, take it out. Let it cool and then slice it very thin.  Strain juice and either thicken it with a little cornstarch or serve it au jus. You will have a very dark brown juice. NOTE: Best when made one day in advance
]]></description>
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   <title><![CDATA[Recipe: White Christmas Fruit Cake]]></title>
   <link>http://freerecipes.eu/free-recipe/christmas-recipes/white-christmas-fruit-cake/541/index.html</link>
   <pubDate>Tue, 8 Dec 2009 13:39:48 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/christmas-recipes/white-christmas-fruit-cake/541/index.html</guid>
   <description><![CDATA[ Beat butter, sugar, egg yolks and lemon extract well. Mix in flour, nuts and fruits. Do not chop nuts and fruits. Beat egg whites until stiff and fold into batter. Fill 2 well greased and floured 9 x 5 x 3 inch pans. Bake at 300 degrees for 1 1/2 to 2 hours. 

Turn oven to 350 degrees and bake 7 minutes. Turn heat off and leave cake in oven 7 minutes. Remove and cool in pan. When completely cool, take out of pan and wrap in foil. 

Store in airtight container in cool place. Keeps for weeks. Makes 2 cakes.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Christmas Sweet Potato Casserole]]></title>
   <link>http://freerecipes.eu/free-recipe/christmas-recipes/christmas-sweet-potato-casserole/532/index.html</link>
   <pubDate>Thu, 3 Dec 2009 12:40:52 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/christmas-recipes/christmas-sweet-potato-casserole/532/index.html</guid>
   <description><![CDATA[ In one bowl, mix sweet potatoes, eggs, sugar, milk, salt; add 1/2 stick butter and vanilla. In another bowl add brown sugar, flour, nuts, and 1/2 stick butter. Add 1/2 nut and flour mixture in potato mixture. Save 1/2 nut and flour mixture for topping. 

Place in baking dish and add topping. Bake 350 degrees for 1/2 hour.
]]></description>
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   <title><![CDATA[Recipe: Christmas Wreaths]]></title>
   <link>http://freerecipes.eu/free-recipe/christmas-recipes/christmas-wreaths/468/index.html</link>
   <pubDate>Sun, 1 Nov 2009 14:19:04 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/christmas-recipes/christmas-wreaths/468/index.html</guid>
   <description><![CDATA[ Melt butter in a large saucepan over low heat. Add marshmallows, and cook until melted, stirring constantly. Remove from heat, and stir in the food coloring, vanilla, and cornflakes. 

Quickly drop heaping tablespoonfuls of the mixture onto waxed paper, and form into a wreath shape with lightly greased fingers. Immediately decorate with red hot candies. Allow to cool to room temperature before removing from waxed paper, and storing in an airtight container.

Makes 1 1/2 dozen.
]]></description>
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   <title><![CDATA[Recipe: Jelly Christmas Eyes]]></title>
   <link>http://freerecipes.eu/free-recipe/christmas-recipes/jelly-christmas-eyes/333/index.html</link>
   <pubDate>Mon, 19 Oct 2009 15:33:20 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/christmas-recipes/jelly-christmas-eyes/333/index.html</guid>
   <description><![CDATA[ Cream margarine and sugar in mixing bowl.  Add egg, lemon juice and lemon rind.  Mix until smooth.  Add flour and nuts.  Wrap in plastic
wrap and flatten.  Refrigerate dough 30 minutes.

Heat oven to 350 degrees.  Roll out dough on lightly floured surface to 1/8-inch thickness.  Use a round 2-inch cookie cutter to cut
out circles from dough.  Cut out an inner circle with a smaller round cookie cutter from half of the circles to make a "cookie ring."

Bake circles and rings until light golden, 10 to 12 minutes. Transfer to wire rack to cool.  Spread a small amount of jelly on each
whole circle.  Press a cookie ring on top of it.  Shake the cookies one at a time in a bowl of sugar to coat well.  Store in a covered dish.
Note: Confectioners' sugar can be used to coat the cookies in place of granulated.
]]></description>
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   <title><![CDATA[Recipe: Christmas Bread]]></title>
   <link>http://freerecipes.eu/free-recipe/christmas-recipes/christmas-bread/303/index.html</link>
   <pubDate>Wed, 14 Oct 2009 14:37:25 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/christmas-recipes/christmas-bread/303/index.html</guid>
   <description><![CDATA[ Combine first six ingredients knead in flour. Let rise until double. Knead, again, add rest of ingredients, mix well. Form into loaves, let rise. Bake at 350 degrees. Time depends on loaf size.
]]></description>
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   <title><![CDATA[Recipe: Christmas Pudding]]></title>
   <link>http://freerecipes.eu/free-recipe/christmas-recipes/christmas-pudding/138/index.html</link>
   <pubDate>Sun, 20 Sep 2009 16:25:24 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/christmas-recipes/christmas-pudding/138/index.html</guid>
   <description><![CDATA[ STEAM for 2 to 2 1/2 hours.
 Sift together the flour, sugar, soda, salt, cinnamon, ginger, nutmeg and  cloves. Stir in suet, buttermilk or sour milk, raisins, and molasses.  Mix  until dry ingredients are moistened.  Turn into well-greased 2-quart mold or  casserole.  Cover with tight cover or aluminum foil.  Place on rack in large  steamer or kettle.  Add boiling water to height of 2 inches in steamer,  cover.  Steam 2 to 2 1/2 hours or until pudding springs back when touched  lightly in center.**  Serve hot, cut into slices with Butterscotch, Nutmeg,
 or Hard Sauce.  

 *For use with Pillsbury's Best Self-Rising Flour, omit soda and salt.
 **If desired, Christmas Pudding may be baked in a 300 degree oven.  
Place  a  pan of water in oven.  Cover pudding and bake 1 1/2 to 1 3/4 hours.
 
 Butterscotch Sauce:  Combine 1 cup firmly packed brown sugar, 2 tablespoons  flour and 1/8 teaspoons salt.  Stir in 1 cup cream and 1 cup milk. Cook over  medium heat, stirring constantly, until slightly thickened.
 
 Hard Sauce:  Cream 1/2 cup butter. Add gradually 2 cups sifted confectioners'  sugar, creaming until light and fluffy.  Blend in 1/8 teaspoon salt, 1  tablespoon boiling water, 1 teaspoon French's Vanilla and 2 teaspoons  French's Rum or Brandy Flavoring, if desired.  Chill until serving time.
 
 Nutmeg Sauce:  Cream 1/4 cup butter. Gradually add 1/2 cup sugar, creaming  until light and fluffy.  Blend in 1 egg yolk, 1 1/2 tablespoons flour and 1  teaspoon French's Vanilla. Gradually add 1 1/4 cups boiling water. Cook in  top of double boiler over boiling water, stirring constantly until slightly  thickened. Stir in 1/4 teaspoon French's Nutmeg.
]]></description>
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   <title><![CDATA[Recipe: Christmas Tree Cookies]]></title>
   <link>http://freerecipes.eu/free-recipe/christmas-recipes/christmas-tree-cookies/76/index.html</link>
   <pubDate>Sat, 12 Sep 2009 16:20:37 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/christmas-recipes/christmas-tree-cookies/76/index.html</guid>
   <description><![CDATA[ 1.  Put flour, sugar, butter, baking powder, salt, almond extract and
egg into large bowl of an electric mixer.  Mix together, using low
speed.  Dough will be crumbly.  Then knead dough with hands until
mixture holds together.

2.  Remove 1/3 cup of the dough; wrap and refrigerate.  Divide
remaining dough in thirds.  Using hands, roll each into a 6-inch log.

3.  Put sugar crystals on a sheet of wax paper.  Roll each log in the
sugar crystals to coat well; use the wax paper as a guide to press in
crystals.  Shape each log into a triangle, pressing gently on wax paper
to give three sharp corners.  Make sure to make 2 sides longer than the
third sid e.  Wrap each log well and refrigerate at least 4 hours or
until dough is firm enough to slice.  To this point, cookies can be
made up to a week in advance.

4.  Heat oven to 350 degrees.  To bake, slice logs crosswise into 1/4-
inch slices.  Put slices about 1 inch apart on ungreased cookie sheets.
For each cookie, shape about 1/2 teaspoon of the reserved 1/3 cup
dough into a tree trunk.  Attach to bottom underside of each tree.
Sprinkle each cookie lightly with candy decorations, if desired.  Bake
until lightly browned, about 10 minutes.  Carefully remove to wire
racks.  Cool completely.

Note: The logs can be divided and shaped into 3 sizes and sliced to
form a 3-tiered tree.  These second-place winning cookies are easily
shaped into trees that are edged with glittery green sugar.
]]></description>
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