Do We Eat on Christmas Festival

 

Christmas Pudding Recipe

Christmas Pudding Recipe: Christmas celebrations seem incomplete without a delicious dessert. That's why today we bring you a wonderful recipe for Christmas pudding. It forms the centerpiece of the traditional Christmas dinner.

Ingredients Christmas Pudding

Dry:
6 kg Currants
12 kg Sultanas
5 kg Mixed Peel
2.25 kg Plums
750 kg Ginger Stalks
2.6 kg Muscave Sugar
Mixed Spices
Liqueur:
7 liters 7.5 ml) Grand Marnier
1.2 liter Maderia
1.2 liter sherry
1.2 liter dark rum
7.5 pints London Pride/Peroni
Fruit:
4 kg Apples
2.250 kg Orange slices
5 Lemon zest
4 4 kg For whole eggs: 1.844 kg
2.7 kg flour
1.5 kg breadcrumbs
1.5 kg vegetarian

 

How to Make Christmas Pudding

1. Mix all the dry ingredients in a container.

2. Add liqueur to the dry ingredients and keep it soaked in the fridge for 2 months. 

3. Mix it well every day so that the fruits absorb the liqueur properly.

4. Grate apple, orange segment and its peel and mix well. 

5. Mix all purpose flour and bread crumbs well in this mixture.

6. Add egg and vegetarian suit to it. 

7.Finally mix it with the fruit mix. 

8.Put this mixture in the molds according to your wish at 90 degrees.

9. Steam for four hours at 9.C.

10. Serve.

Gingerbread Recipe

This is my favorite gingerbread cookie recipe and one of the most popular Christmas cookie recipes on this site. Soft on the inside, crunchy on the edges, perfectly seasoned, a holiday delicacy sweetened with molasses and brown sugar.

This easy gingerbread recipe is perfect to bake with the kids and makes a great homemade Christmas gift. Make gingerbread man and other shapes!

Each serving contains 161 kcal, 2 g protein, 25 g carbs (of which 11.5 g sugars), 6 g fat (of which 3.5 g saturated fat), 0.7 g fiber, and 0.3 g salt is included.

Ingredients

12 oz / 350 g cake flour plus extra for rollout
1 teaspoon baking soda
2 teaspoons ginger
1 teaspoon cinnamon
4½ oz / 125 g butter
6 oz / 175 g light light soft brown 4 free-range sugar 4 1 egg
4 tbsp golden syrup

Method

Sift the flour, baking soda, ginger and cinnamon into the bowl of the food processor. Add butter and mix until crumbly. Stir in sugar.

Lightly whisk eggs and golden syrup, place in food processor and pulse until mixture comes together. Turn the dough over, knead until smooth, wrap in plastic wrap and refrigerate for 15 minutes.

Preheat oven to 180°C/160°C for fan/gas. Line two baking sheets with parchment paper.

Roll out the dough to a thickness of 0.5 cm on a lightly floured surface. Use cookie cutters to cut out gingerbread men and space them out on a baking sheet.

Bake 12 to 15 minutes or until lightly golden brown. Let stand on baking sheet for 10 minutes, then transfer to wire rack to cool.When cool, decorate with lettering icing and cake decorations if desired.

Candy Cane Recipe

Delicious mint chocolate, these chocolate candy cane cookies are going to be your new favorite holiday treat!

Ingredients 

2 Tassen Allzweckmehl

¾ Tasse ungesüßtes Kakaopulver

½ Teelöffel Natron

½ Teelöffel Salz

1 Tasse brauner Zucker

¾ Tasse Margarine

2 große Tassen Margarine

2 große Tassen Vanilleextrakt
Eierlöffel 4

1/2 teaspoon baking powder

1 tablespoon peppermint extract

1 cup semi-sweet chocolate chips 

Directions

 Preheat the oven to 350 degrees F (175 degrees C). Line 2 cookie sheets with parchment paper.

Sift together flour, cocoa powder, baking soda, and salt into a bowl.

Cream brown sugar and margarine in a bowl with an electric mixer until well blended. Beat in eggs, vanilla, and peppermint extract until light and creamy. Add dry ingredients and mix until completely blended. Stir in chocolate chips.

Place 1/4 cup batter's ball on prepared sheet. Cookies should be about 3 inches apart.

Bake in preheated oven until edges are lightly browned, 15-17 minutes. Allow to cool slightly on a baking sheet, then transfer to a wire rack to cool completely (about 20 minutes).

Spread the melted white chocolate over the cookies. Sprinkle crushed candy on top. Allow white chocolate to cool completely (15-20 minutes) before serving.

Eggnog cupcakes Recipe

The perfect cupcake recipe for the holiday season! Garnish with furikake. Store in refrigerator.

Ingredients

Cupcakes:

Flour 1 ¼ cup

White sugar 1 cup

Ground nutmeg ½ tsp

Baking powder ½ tsp

Baking soda ¼ tsp

Salt 1/4 tsp eggnog ½ cup 44

Frosting

1 cup white sugar

¼ cup all-purpose flour

1 cup eggnog

1 teaspoon

Instructions

Preheat the oven to 175 °C. Line 12 muffin tins with parchment paper cups.

Whisk flour, sugar, nutmeg, baking powder, baking soda, and cupcake salt in a medium bowl. In a large bowl, beat 1/2 cup butter until creamy, about 1 minute. Add the cake flour all at once and mix until it is no longer powdery.
adds
eggs. Beat for about 30 seconds. Scrape sides and bottom of bowl and whisk until light in color and slightly fluffy, about 1 minute. Scrape the bowl again. Gently stir until the eggnog is well mixed and the batter is silky smooth. Divide batter evenly among prepared muffin cups.

Bake in preheated oven for 25 to 28 minutes, until cupcakes spring back when touched lightly and are clean with a toothpick in center. Cool in the mold for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.

Meanwhile, whisk together the glaze sugar and flour in a 2-quart saucepan. Mix the eggnog and nutmeg until there are no lumps.
Reduce heat to medium-high and whisk until mixture is thick and thick enough to coat a spoon. Remove from heat and scrape mixture into a bowl. Let cool completely, about 45 minutes.

Cream the butter and salt in a large bowl with a hand mixer. Pour in the chilled eggnog mixture and whisk until lightly creamy. If the glaze seems to harden or separate, keep beating. I'll join you in a few minutes.

Spread or squeeze frosting onto chilled cupcakes.

How to Make Yule Log Cake. Recipe

If you are baking a Christmas cake, start by preparing the chocolate cake. If you've ever made a pumpkin pie roll, it's very similar, but using a larger pan size. It can be clipped on. Line the baking sheet with parchment paper that will be used later to roll the cake.

After the cake is baked, while it is still hot, use parchment paper to lift it out of the pan. Start with one of the short ends and use the parchment paper it is lying on to roll the cake up tightly.Let the cake cool completely. This keeps the cake in shape and prevents it from breaking when rolled out and stuffed.

Make the filling and spread evenly over the chilled cake, then roll again. Wrap the cake in plastic wrap and refrigerate until cold and firm.

How to Decorate a Yule Log Cake

When it’s take to decorate the cake, you’ll make the chocolate ganache. I whipped the chocolate ganache to make it a little lighter (in color and texture), but you could also use it as is – without whipping it.

So while the cake is chilling, make the chocolate ganache. Allow the ganache to come to room temperature, then whip it on high speed until lightened, fluffy and spreadable.

Cut a piece of the log off (about 3 inches in length) and use a little chocolate ganache to attach it to the side of the cake to make it look like a little branch.

Spread the chocolate ganache over the cake, leaving the ends exposed. Use a fork to create bark lines in the cake, then decorate with sugared cranberries and rosemary sprigs.

When you’re done, you’ll have an amazing chocolate Yule Log to serve for Christmas!

Why is that this exceptional Chocolate yule Log Recipe?

There’s so much to like approximately this specific yule Log Recipe.

    The cake itself. I tried so many desserts even as trying out this recipe and maximum just didn’t get me excited about consuming them. They have been tough and lacked flavor. This cake makes use of a little bit distinctive method wherein simplest the egg whites are whipped and brought on the end. It lends a far more soft cake. It additionally makes use of darkish cocoa for higher flavor.
    The filling. rather than filling it with a easy whipped cream, I used a mascarpone whipped cream. It doesn’t take over the cake, but lends a flavor this is only a little more special and deserving of being your Christmas centerpiece.
    The whipped chocolate ganache. The whipped texture of the ganache lightens it up and keeps this cake from feeling heavy when eating it. for the reason that cake and filling are so mild, it wishes a mild frosting. The whipped chocolate ganache has wealthy taste, with a mild texture. Perfection!