Christmas Recipes

Here Are Recipes For A Great Christmas

Many Christmas recipes have been passed down through the generations. Christmas Recipes,Classic Christmas Recipes,Christmas Recipes 2011, can be fairly simple or can take days to prepare. Here are Recipes for a Great Christmas,Classic Recipes for a Great Christmas andRecipes for a Great Christmas 2011. In the meantime, while the cook is working in the kitchen, the kids and the guests can participate in Christmas yard decoration, stuffing thoseChristmas stockings and Christmas home decoration.


Here’s one of the Recipes for a Great Christmas 2011.

Fig Cake 1 3/4 fig preserves 3 large eggs 1 cup sugar 1 cup vegetable oil 2 cups all purpose flour 1 tsp. baking soda 1 tsp. salt 1 tsp. ground cinnamon 1 tsp. ground allspice 1/2 tsp. ground nutmeg 1/2 cup buttermilk 1 cup prunes, chopped fine 1 cup pecans, toasted and chopped 1 to 2 tbs. fresh rosemary, chopped (optional) Vanilla or cream cheese frosting Garnish Fresh sprigs of rosemary Preheat oven to 350 degrees F. Chop large pieces of fig preserves and set aside. Beat the eggs, sugar and oil at medium speed with an electric mixer till well blended. Combine the flour and the baking soda, salt, cinnamon, allspice and nutmeg and slowly add to the egg mix. Add sugar alternately with the buttermilk, beginning and ending with the flour mix. Fold in the fig preserves, one cup of the chopped pecans, the prunes and some chopped rosemary. Pour the batter into 2 greased and floured 8 inch round cake pans. Bake for 45 minutes or until a wood toothpick comes out with only a few crumbs. Cool the cakes in pans on wire racks, for about 10 minutes, then remove them from pans and cool on wire racks. Spread frosting between the layers and sides of cake. Garnish with rosemary sprigs.

Here’s another of the Classic Christmas Recipes!

Ham and Lentil Stew 2 leeks 1 meaty ham bone 4 carrots, sliced 1/2 green bell pepper, chopped 1 cup dried lentils 1/3 cup chopped fresh parsley 1 can of diced tomatoes, undrained 1 small onion, chopped 1 can beef broth 1 can beef consommé 1 1/2 cups water 1/4 tsp. freshly ground pepper. Put all the ingredients in a large oven. Boil, cover, reduce heat and simmer for one and one half hours. Remove the ham bone, cut off and chop the meat. Return the meat to the stew, heat through and serve.