Christmas Dessert Recipes

Ingredients

• 1 cup of all purpose flour
• 1½ cups of sugar
• ½ teaspoon salt
• 1 teaspoon baking powder
• 7 tablespoons butter (still cold)
• ¼ cup water, boiling
• ¼ cup water, cold
• 2 tablespoons cornstarch
• 1½ teaspoon lemon juice
• 4 cups blackberries (rinsed and pat dry)

Instructions

1. Preheat your oven to 400°F.
2. In one large bowl, mix ½ cup of the sugar, flour, salt and baking powder together and then cut in the cold butter until the flour mixture looks crumbly.
3. Next, stir in the boiling water into the flour mixture until it is moist evenly.
4. In a different bowl, mix the cold water and cornstarch together until dissolved.
5. Next, add the remaining sugar, lemon juice and blackberries, then pour in a large seasoned cast iron skillet.
6. Bring the berry mixture to a boil, constantly stirring so as to avoid burning.
7. The next step in the blackberry cobbler recipe is placement of the dough.
8. Take the berry mixture off the heat and drop spoonfuls of dough onto the top of the hot berry mixture, placing with an even hand.
9. Bake for approximately 20 – 30 minutes until the dough turns golden brown.

Ingredients

• 1 cup butter for shortening
• 5 over-ripe bananas, mashed well
• 2 ½ cups sugar
• 4 eggs
• ¾ cup buttermilk
• 3 cups flour
• 1 ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup chopped nuts
• 1 ½ teaspoon vanilla

Instructions

1. Combine shortening, bananas and sugar.
2. Slowly add eggs, one at a time and beat well.
3. Sift baking soda, flour and salt together.
4. Alternately add the other dry ingredients along with the buttermilk to the batter mixture.
5. Add the vanilla and nuts and mix the banana bread recipe mixture well.
6. Bake the mixture for 70 to 80 minutes at 325 degrees or until a toothpick comes out clean from the bread.

Notes

Ingredients

• 4 eggs
• 4 cups confectioners' sugar
• 2 teaspoons lemon zest
• 4 1/2 cups cake flour
• 1 teaspoon baking powder
• 4 drops anise oil

Instructions

1. Beat together sugar and eggs until very fluffy.
2. Add anise oil and lemon zest.
3. Gradually mix in the baking powder and flour blending well as you go.
4. Chill this dough for at least 4 hours or overnight, if you wish.
5. Flour a dough rolling area and roll out the chilled dough to roughly 1/8th to 1/4th inch thick.
6. Use a springerle rolling pin or a pressboard to make the designs these cookies are so well known for.
7. Cut into desired shapes.
8. Let these sit out overnight, uncovered.
9. The next day bake them for 15 minutes at 350 degrees F.
10. Cool on a wire rack then store in an airtight container.

Notes

Ingredients

• 1/3 C fresh cranberries
• 1/2 C sugar

Instructions

1. Place the cranberries in a large mixing bowl.
2. Add the sugar and toss to completely coat the cranberries.
3. Cover the bowl and place in the refrigerator for at least 1 hour.
4. Remove the cranberries and place in mini muffin cups.
5. Place in an airtight container in the refrigerator for 1 week.

Notes