I was thinking that with Christmas coming maybe we could start this thread. Anyone with some interesting christmas recipies post them here. I am always looking for something new and safe to try. I will be making the cream cheese mints I got from this site. Maybe someone has more ideas. Thanks Claire
On Nov 30, 2000
Mattsmom, I went out and bought the stuff to make the cream cheese mints. The kids want to do it NOW!! I was going to give it until tomorrow,but I know who will win. take care claire
On Dec 4, 2000
Any ideas yet? I need to start baking soon and I am still looking for ideas. I sick of the same thing all the time. thanks claire
On Dec 5, 2000
I'm going to be starting my baking this week, I think. I have a few recipes that I am going to try and adapt and I'll post those here. Promise. =) I just don't have time to do it tonight. They'll be up here by tomorrow night, though it may be late tomorrow night. Mostly what I have is cookies. I'm with you, Claire, I'm tired of the same ole thing. I hope somebody else has some new ideas. =)
On Dec 5, 2000
SOY BUTTER CUPS
1/2 cup softened butter 1/2 cup smooth soy butter 1/2 cup firmly packed brown sugar 1/2 cup white sugar 1 egg 1/2 tsp. vanilla 1 1/4 cups all-purpose flour 1 tsp. baking soda 1 1/2 cups miniature chocolate chips
Heat oven to 375 degrees. Beat butter, soy butter and both sugars until light and fluffy. Add egg and vanilla, mixing well.
Combine flour and baking soda; add to butter mixture, mixing well. Roll into 1 inch balls. Place in lightly greased miniature muffin pans. Bake for 12 to 14 minutes.
Remove from oven and immediately place 1 tsp. chocolate chips in centre of each cup cake. Allow to cool slightly and remove from muffin pans.
Makes approximately 42 cupcakes.
NOTE: I found the mini-chocolate chips retained their shape even after being "melted" on the top, so spread it around after a few minutes for a smoother appearance on top.
These are like reverse Reeses PB cups - the chocolate is on the inside instead of the outside. I made these for several years in a row using PB, but I have used Soy Butter successfully in place of PB for several recipes now. I intend to make these this year, to give the PB loving relatives something to eat that won't endanger my daughter (that is, if our local grocery store can get soy butter in, in time for Christmas!) [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]
On Dec 5, 2000
This recipe can be assembled Christmas Eve, then refrigerated overnight, to be baked and enjoyed Christmas morning! It is an EASY and impressive recipe. Jaws will drop in awe around the Christmas tree when you serve this great breakfast snack (gee, I should write for recipe books...)!
AMAZING STICKY BUNS
1/3 cup butter 3/4 cup firmly packed light brown sugar 1/3 cup dark corn syrup 1 cup raisins (OR dried cranberries/blueberries) 1 lb. frozen bread dough, thawed
Spray 9" x 9" baking pan with vegetable cooking spray. Melt butter, sugar and corn syrup in medium saucepan, over medium heat, stirring constantly. Pour 1/2 cup of the mixture into the pan. Add 1/2 cup of the raisins.
On a floured surface, roll bread dough into a 14" x 12" rectangle. Spread remaining syrup over dough and sprinkle with remaining raisins. Roll up, starting from long side. With serrated knife, cut into 9 slices (about 1 1/2" thick) and arrange rolls flat side down in pan.
At this point, you can EITHER stop until the following day, or allow dough to rise. If you stop, cover the surface of the dough in the pan with wax paper and refrigerate overnight.
(Remove dough from refrigerator and remove wax paper) Cover buns with plastic wrap and let rise in a warm place about 45 minutes, until they fill the pan.
Heat oven to 350 degrees. Bake buns about 35 minutes, until lightly browned and dough is cooked through, checking with a toothpick. Invert onto a serving dish - remember the syrup in the bottom of the pan will run off, so make sure you invert onto a large enough plate. Serve warm. Makes 9 servings.
Frozen bread dough is available in the freezer section (where else?!) in most grocery stores. Check ingredients!
A far easier way to slice the dough into rolls is to use a strong piece of thread, rather than a serrated knife. Place the thread under the dough, pull ends up and pull in opposite directions. Much cleaner cut and fast, too!
On Dec 6, 2000
Sorry I didn't make it back in with my limited # of recipes. I honestly didn't forget, I have just been sick in bed. UGG I just love how helpful dh gets when I am sick, too. NOT!!! Anyway, here is what I have actually tried and turned out good.
Cappuccino Crinkles (Mom calls these brownie cookies, because she says they taste like brownies)
1/3 c butter or margarine 1 c packed brown sugar 2/3 cup unsweetened cocoa powder 1 Tbsp instant coffee granules 1 tsp baking soda 1 tsp ground cinnamon 2 egg whites 1/3 c low-fat vanilla yogurt 1 1/2 c all-purpose flour 1/4 c granulated sugar
1. In large mixing bowl beat the butter or margarine with an electric mixer on medum to high speed about 30 seconds or till softened. Add the brown sugar, cocoa powder, coffee granules, baking soda, and cinnamon. Beat till combined, scraping sides of bowl occasionally. Beat in the egg whites and yogurt till combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. 2. Place the granulated sugar in a small bowl. Drop dough by tsp into sugar and roll into balls (MESSY!!!!). Place 2 in apart on an ungreased cookie sheet. Bake in a 350 degree oven for 8 to 10 minutes till edges are firm. Transfer cookies to a wire rack and let cool. Makes about 40 cookies.
On Dec 6, 2000
Snickerdoodles 1/2 c butter or margarine 1 c sugar 1/4 tsp baking soda 1/4 tsp cream of tartar 1 egg 1/2 tsp vanilla 1 1/2 c all-purpose flour 2 Tbsp sugar 1 tsp ground cinnamon
1. IN a medium bowl beat the butter or margarine with an electric mixer for 30 seconds. Add the 1 c sugar, baking soda, and cream of tartar. Beat till combined, scraping sides of bowl. Beat in the egg and vanilla till combined. Beat in as much of the flour as you can with the mixer. Stir in the remaining flour. Cover and chill 1 hr. 2. COmbine the 2 Tbsp sugar and the cinnamon. SHape dough into 1 in balls. ROll balls in sugar-cinnamon mixture to coat. Place 2 in apart on an ungreased cookie sheet. Bake in a 375 degree oven for 10 to 11 min or till edges are golden. Transfer cookies to a wire rack and let cool. Makes about 36 cookies.
On Dec 6, 2000
Thank you to all, I am going to get going on these reciepes. Keep them coming in they all sound so good. Christopher will be so happy to see that so many care about him and others. I try to teach my kids that this is the part of christmas that is best when family is baking and enjoying the decorations. My 2 year old is walking around singing happy birthday to Jesus. christopher is so funny because he is at the age where he hopes Stephen doesn't get to loud in church and everyone knows he is with us. I love it, but 14 year old get nervous knowing their friends may see this. Thanks again. claire
On Dec 6, 2000
I have an easy recipe for delicious fudge. Also, I've found that the kids like cookies with frosting, chocolate and sprinkles, so we're planning to make lots of sugar cookies and gingerbread cookies. We made some spritz cookies last week and then dipped one half of each cookie in melted chocolate. They looked pretty good! We might dip them in colored sprinkles after the chocolate next time for a little extra holiday pizazz!
The Fudge Recipe:
Melt 1/2 cup butter and 12 oz of semi sweet chocolate morsels over low heat.
Stir in 1 14 oz can of condensed milk, 1 lb. of confectioner's sugar (that's one box).
Stir in 1 tsp of vanilla.
Put into greased 13x9 pan and refrigerate until firm. Then cut into squares.
On Dec 6, 2000
Last year this was a big hit and simple. We made regular choc. chip cookies then dipped half in melted chocolate. You can also make sugar cookies and dip them in melted white choc.(very sweet). People just died over these and they were easy as pie!
On Dec 7, 2000
Hi everyone, My kids want to make candy cane Reindeer for school. they look fun,just add little eyes and pipe cleaner for the antelers. Not a recipe,but an idea. take care claire
On Dec 7, 2000
thanks claire for the reindeer idea, now there is something i think even me, one of the "baking/cooking challenged" people could do. it sounds like another holiday thing i can do, the "ghost" lollipops (tie a tissue around the head of the lollipop and put on th e eyes) LOL
On Dec 7, 2000
does anyone have any ideas for a really SIMPLE hannukah/cupcake or candy idea? I was thinking of just making cupcakes with vanilla frosting and getting blue icing and making dreidel pictures on top. I am really not very creative sigh!
On Dec 8, 2000
Originally posted by Cayley's Mom: [b](that is, if our local grocery store can get soy butter in, in time for Christmas!) [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img][/b]
Cayley's Mom-I order my soybutter online at [url="http://www.nutbusters.com"]http://www.nutbusters.com[/url] They have great service and I've always received my orders very quickly. It says this right on the website
All products, other than the Sweet (confection coated) Soynuts are processed on PEANUT-FREE Machinery.
*** W A R N I N G *** The sweet soynuts are processed on machinery that also processes PEANUTS and TREE NUTS. There is a possibility of PEANUT CROSS-CONTAMINATION in the Sweet Soy Medley.
The first time I ordered, I e-mailed them first to find about it, because they didn't have that on the website. He got back to me very quickly and gave me the name and number of the place he buys the soy butter from. He also warned me about the items above. I called the place that makes the soy butter and they told me they don't make anything but soy butter products. He felt so bad that we couldn't have the other items, especially since he had sent free samples of all of them. Shortly after that the allergy information was posted, so he is now aware. I buy it by the case. LOL.
edit-nevermind, cayley's mom. I see that he doesn't ship to canada. Bummer. [img]http://uumor.pair.com/nutalle2/peanutallergy/frown.gif[/img]
[This message has been edited by gw_mom3 (edited December 08, 2000).]
On Dec 11, 2000
Hi again, I just tried this recipe. It is very much like the no bake cookies except there is of course no peanut butter. Fudge balls. Ingredients, 1cup sugar, 1/2cup milk,6 Tablespoons butter,1/4cup unsweetened cocoa powder, 1 teaspoon vanilla, 3 cups rolled oats.
On Dec 11, 2000
Hi again, I just tried this recipe. It is very much like the no bake cookies except there is of course no peanut butter. Fudge balls. Ingredients, 1cup sugar, 1/2cup milk,6 Tablespoons butter,1/4cup unsweetened cocoa powder, 1 teaspoon vanilla, 3 cups rolled oats. 1.combine sugar,milk,margarine,and cocoa in a heavy saucepan. Bring mixture to a boil over medium heat, stirring frequently. 2.Continue to boil for 5 to 6 minutes, stirring frequently, until mixture thickens to a sauce consistency. 3.Remove cocoa mixture from the stove to a heatproof surface. Add vanilla and oats and stir to combine. 4. Drop mixture by teaspoons onto wax paper using @ spoons, one to scoop battter, and the other to push batter onto wx paper. Let dough cool and harden slightly, then roll into small balls using your hands. Store in the refrigerator in an airtight container. I could not get over how good these were. Have a happy holiday. claire
On Dec 11, 2000
gw_mom3 - Thanks! I really appreciate all your trouble posting re:soy butter. Don't worry, we Canucks are used to doing without - you guys have ALL the good stuff (LLBean, anyone?)! [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img] Believe me, once the local store stocks it again, I'll be buying it by the case!
[This message has been edited by Cayley's Mom (edited December 11, 2000).]
On Dec 17, 2000
Here's a really easy one for Apricot Squares.
3 Cups Flour 3 Egg Yolks 2 sticks butter, melted 3/4 cup sugar rind of 1 lemon, grated 1 12 oz jar Apricot Preserves
Mix melted butter, egg yolks, flour, sugar and lemon rind. Mixture will be slightly crumbly. Grease a 13 X 9 inch baking pan. Spread 3/4 of the batter in the pan, pressing it down well and spreading it slightly up the sides. Spread jam over the dough. Crumble the rest of the dough over the top. Bake at 350 for 45 minutes. Cut into squares when cool.
This is a guaranteed crowd pleaser, and best of all, contains no nuts or chocolate.
I have another one for lemon slices, but am out of time. I'll try and post that one tomorrow.
On Dec 18, 2000
OK, I'm a little less rushed now. Here are the Lemon Slices. These need to chill overnite, so start the nite before.
2 cups flour 1/4 tsp. baking powder 1/4 tsp. salt 2-3 large lemons 1 1/2 sticks butter, softened 1/2 cup plus 2 Tbsps. granulated sugar 1/2 cup confectioners sugar 1/2 tsp. vanilla extract
Stir together flour, baking powder and salt. Grate 1 Tbsp. lemon peel and squeeze 2 Tbsps. lemon juice. Beat together butter and sugars until creamy. Beat in vanilla, lemon peel and juice until blended. Reduce mixer speed to low and add flour until just combined. Divide dough in half; form into 2 6" logs. Wrap each log in wax paper and refrigerate overnite. Preheat oven to 350. Keeping 1 log refrigerated, cut the other log into 1/4" slices. Place slices 1 1/2" apart on an ungreased cookie sheet. Sprinkle lightly with remaining granulated sugar. Bake 12 minutes, or until slightly browned at the edges. Cool on wire rack 2 minutes while still in the pan, then transfer cookies to wire rack. Repeat with remaining dough. Makes about 40 cookies.
Hint: If you can find it, sprinkle cookies with yellow colored sugar crystals at the end instead of granulated sugar for a more decorative look. You can also flatten one side of the log and make "section marks" with a tooth pick to make them look like real lemon slices.
This sounds difficult, but it really isn't. They are delicious, and contain no eggs (for those allergic to eggs). You can probably also substitute dairy-free margarine, but I would freeze the dough instead, and shorten the baking time.
On Dec 18, 2000
An extra-big thanks for all the egg-free recipes! It's great to have an alternative to shortbread. [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]
Keep 'em coming...
On Feb 8, 2001
I just wanted to open this thread because I wanted to let you know we have been making many Cream Cheese Mints the last few weeks. I babysit and the kids love these. The most fun about it is Christopher has been making up the colors. We had some that were tie dyied yesterday. It is great because the little ones i take care of enjoy the flattening of it. Thank you again for the receipe. claire
On Dec 10, 2001
Just bringing this up to the top for another Christmas baking season. [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]
On Dec 10, 2001
I noticed the mints called for cream cheese- What brand do you use? My son is tree nut and peanut allergic so I don't feel comfortable with Philadepha cream cheese. love to try these and today I copied a eggless cinnanom twirl cookie recipe down that calls for cream cheese too. I post later.
On Dec 17, 2001
Here is the recipe for "Christmas Morning Wife Saver" taken from the "Best of Bridge" cookbook. Just make it the day before and pop it in the oven in the morning. Serves 8.
16 slices white bread, with crusts removed slices of Canadian back bacon or ham Slices of sharp cheddar cheese 6 eggs 1/2 tsp. salt 1/2 tsp. pepper 1/2 to 1 tsp. dry mustard 1/4 cup minced onion 1/4 cup green pepper, finely chopped 1 to 2 tsp. worcestershire sauce 3 cups whole milk Dash red pepper (tabasco) 1/4 lb. butter Special K or crushed Corn Flakes
In a 9" x 13" buttered, glass baking dish, put 8 pieces of bread. Add pieces to cover dish entirely. Cover bread with slices of back bacon, sliced thin. Lay slices of cheddar cheese on top of bacon and then cover with slices of bread to make it like a sandwich. In a bowl beat eggs, salt and pepper. To the egg mixture add dry mustard, onion, green pepper, worcestershire sauce, milk and tabasco. Pour over the sandwiches, cover and let stand in refrigerator overnight. In morning, melt 1/4 lb. butter, pour over top. Cover with Special K or crushed Corn Flakes. Bake, uncovered, 1 hour at 350 degrees. Let sit 10 minutes before serving. Serve this with fresh, cut-up fruit and hot cinnamon rolls.
On Dec 17, 2001
I tried the Apple Glaze Bread that was in last month's FANN newsletter last night. It's safe for just about everyone except Wheat allergies. My husband loved it! I don't have it here (I'm at work) or I would post it. I bet it's available on their website, or maybe someone else had it.
On Dec 10, 2002
Hello everyone i would like to know if anybody no a reicipe for gingerbread witout all the nuts but the same flavour any help is wellcome thanks thomas
On Dec 20, 2002
I have to laugh every time I see Concerned Mom's "Christmas Morning Wife Saver." I made that last year on Christmas Eve. However, Christmas morning I started coming down with the flu (along with my daughters!). You know how you associate a food with a sickness and you actually remember feeling nauseous when you smell it? Well every time I think of this, even though I know it is really delicious, I swear I can smell that smell. How I wish I had NOT made it last year because then I would make it this year and enjoy it! You see, I got my flu shot this year!!!
On Nov 3, 2003
I just found these. Don't they sound yummy???
Yuletide Butter Mints
1/2 cup butter, softened 4 cups confectioner's sugar 1 T. whipping cream 8 drops peppermint extract or flavoring red and green food coloring
Preparation - In a mixing bowl, beat butter at medium speed with an electric mixer for about 2 minutes. Cream butter and sugar together, beating at medium speed for about 2 more minutes. Add cream and peppermint extract, and mix just until well blended. Divide batter in 3. In a small bowl, add a few drops of red food coloring to 1 portion. In a separate small bowl, add a few drops of green food coloring. Using a cake decorating bag with a large tip, press small shapes onto a waxed paper lined tray. Repeat with remaining batter. Let stand at room temperature for about an hour before placing butter mints in an airtight storage container. Store in a cool place, rather than in the refrigerator.
Candy Mints Recipe
1 lb Powdered sugar 1/2 c Butter 2 tb Evaporated milk 4 dr Peppermint flavoring 2 dr Or more green food coloring
Combine all ingredients in bowl and beat at high speed until well blended. Knead until smooth. Shape mints in candy molds. Then place on cookie sheets which have been covered with paper towels. Cover with paper towels. Leave overnight to set. Makes 9 Dozen.
Triple-Chocolate Candy Cane Kisses Recipe
4 - 3oz. chocolate bars;2 semisweet, 1 milk, 1 white chocolate 1/2 c Crushed candy canes
Melt the 3 kinds of chocolate in 3 separate bowls. Stir half of the crushed candy into the semisweet chocolate. Reserve a bit for sprinkling; stir the remainder into the milk and white chocolates. Drop teaspoons of the semisweet onto a parchment-lined tray. Top with 1 dollop each of the milk and white chocolates. Sprinkle with crushed candy. Let harden. Makes 100 pieces.
On Dec 2, 2003
This is one of our family favorites-egg, peanut, and tree nut free.
MERRY BERRY CHEESE BARS
Ingredients: 2 cups unsifted flour 1 1/2 cups oats 3/4 cup + 1 tbsp. Firmly packed brown sugar 1 cup butter or margarine, softened 1 (8-oz.) package of cream cheese, softened 1 (14-oz.) can of Sweetened Condensed Milk 1/4 cup of Lemon Juice Concentrate 1 (16-oz.) can of whole berry cranberry sauce 2 tbsp. Cornstarch
1.Preheat oven to 350
On Nov 27, 2006