Christma recipe collection
ready in over 4 hours
Quick, easy and delicious recipe for you to make your own mincemeat that can be used for cookies, pies and other desserts!
When there's a big bird in the oven save the space with this stuffing that's prepared in your slow cooker.
These cookies are sweet and they really don't need any frosting, but they should be sprinkled with colored sugar before baking. They are very pretty at Christmas time.
Try this unique recipe that creates a bread bowl that can be used to hold and eat dip. Perfect for dinner parties!
An Eastern European pastry with a rich history and cultural significance. They are traditionally made from a simple dough consisting of cream cheese, butter, and flour, and filled with sweet fillings like jam, nuts, or cheese.
Absolutely delicious! I love pumpkin but hate making pie crust, so this is a great alternative. Very easy, too. The maple syrup is a nice subtle flavor. The honey glazed walnuts are really a nice touch. Going to be using them in other things, too. I presented this two ways, one still in the ramekin, and one unmolded. Thanks for a great new addition to the fall dessert line-up.
For a Thanksgiving or Christmas main course this roasted turkey is perfect. The recipe uses a speed roasting technique to save time.
Wrapping your turkey in parchment while roasting yields a bird that is moist and delicious.
Get the jump on your Christmas baking by making this classic fruit cake now. Wrap it well and it will be perfect to serve, or give as a gift, on Christmas Day!
Make your own marshmallows, then cut out shapes into snow flakes; elegant looking with delicious flavour will definitely impress your family and friends at your Christmas party!
Perfect make ahead breakfast casserole for Christmas morning. Make it ahead the day before and pop in the oven in the morning for a great breakfast that can feed a crowd.
"This cake is a rich, dark, moist fruit cake, very flavorful at Christmas. Try icing with almond paste for a more festive touch. This recipe is started in October or November so as to let it mellow before the holidays. I remember very well my mother storing her fruit cake in an old butter churn that belonged to my grandmother and great grandmother. I wish that I had that old crock."
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