Top 10 Recipes For Christmas Sweets

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10 mouthwatering recipes for Christmas.

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Top 10 Recipes For Christmas Sweets

  1. 1. Top 10 Recipes For Christmas Sweets Photo credit: Kristin Ausk
  2. 2. Almond Coconut Christmas Balls Ingredients 1 1/2 cups confectioners sugar 1 1/2 cups shredded coconut divided 2 tablespoons cream 1/3 teaspoon almond extract 1/4 teaspoon melted butter Red food coloring Green food coloring Directions Photo credit: Rimshot Mix together the confectioners sugar, 1 cup coconut cream, almond extract and melted butter. Stir until all are well combined. Now divide the mixture into three equal parts. Color one red, one green and leave the other one white. Shape into 3/4- to 1-inch fat balls. Roll the balls in remaining coconut and let stand about 24 hours to become firm.
  3. 3. Peppermint Patties Ingredients 1 cup butter softened 1 1/2 cups granulated sugar 1 egg 1 1/4 teaspoons peppermint extract 2 1/2 cups flour 1 1/2 teaspoons baking powder Photo credit: Evan-amos 1/4 teaspoon salt Red food coloring Directions Cream butter; add sugar beating until light and fluffy. Add egg and peppermint extract; beat well. In small bowl combine flour baking powder and salt; add to butter mixture. Divide dough in half. Add a few drops red food coloring to one half; refrigerate both halves until firm. Divide each portion into 2 equal portions. On floured wax paper roll one white portion and one red portion into an 8-inch square. Invert white dough onto red dough; remove wax paper. Tightly roll dough jellyroll fashion peeling wax paper from red dough as you roll. Repeat with remaining dough. Cover with wax paper; chill. Cut dough into 1/4-inch slices; place on ungreased baking sheets. Bake at 350 degrees F for 10 minutes. Remove to wire racks to cool.
  4. 4. Candy Cane Bark Ingredients 1 pound of white chocolate 1 cup toasted almonds 1 cup crushed candy canes or starlight mints Directions Microwave the chocolate on high for 1 minute. Stir. Microwave another 20 to 30 seconds to finish melting. Stir in the almonds and the candy. Photo credit: Amy_b Spread out onto a piece of wax paper to desired thickness. Cool and break into pieces.
  5. 5. Chocolate Amaretto Truffles Ingredients 4 ounces semisweet chocolate 1 tablespoon amaretto liqueur 1/4 cup butter 1/2 cup finely chopped nuts Directions Melt chocolate and remove from heat. Stir in amaretto. Add butter and beat until smooth and creamy. Photo credit: David Leggett Chill for 5 to 10 minutes until mixture firms. Drop by teaspoon and roll in nuts. Keep truffles refrigerated until ready to serve.
  6. 6. Chocolate Liqueur Shells Ingredients Chocolate Cases 3 ounces semisweet or bittersweet chocolate 3 ounces milk chocolate 3 ounces white chocolate Melt each chocolate in a different bowl. With a spoon smear melted chocolate evenly over inside of 12 paper cups. Turn cups upside down on a plate. Refrigerate until set. Gently peel off the paper. Mousse Photo credit: André Karwath 3 ounces white chocolate chopped 2 eggs separated 1 tablespoon Tia Maria 1 tablespoon creme de menthe 1 tablespoon Cointreau Food coloring if desired Directions Slowly melt white chocolate. Remove from heat; quickly beat in egg yolks. Set aside. In a separate bowl beat egg whites until stiff. Divide egg yolk mixture into three separate bowls and add 1 teaspoon of a different liqueur to each bowl. Add a drop or two of green food coloring to bowl containing creme de menthe. A drop or two of yellow coloring can be added to Cointreau mixture. Gently fold a third of the egg whites into each of the bowls. Spoon into chocolate shells. Refrigerate for 2 hours.
  7. 7. Christmas Caramel Crunch Ingredients 4 cups popped popcorn 4 cups mini pretzels 2 cups pecan halves 3/4 cup firmly packed brown sugar 1/2 cup butter 2 tablespoons water 2 tablespoons light corn syrup 1/4 teaspoon baking soda Photo credit: Rainer Zenz Photo credit: Logicaldisaster Photo credit: Jonathan M Directions Preheat oven to 275 degrees F. Spray a large roasting pan with cooking spray. Distribute popcorn pretzels and pecans in roasting pan. Place in oven to warm while preparing the caramel syrup. In a large saucepan combine brown sugar butter water and corn syrup. Bring to a boil over medium heat stirring constantly. Boil 2 minutes. Remove from heat and stir in baking soda. Pour over warmed popcorn mixture. Stir to coat. Bake 1 hour stirring every 15 minutes. Place roasting pan on cooling rack. Stir several times while cooling so that mixture doesn't clump together. Store airtight.
  8. 8. Magic Rum Balls Ingredients 3 cups finely crushed vanilla wafers 1 cup finely chopped walnuts 1 (15 ounce) can sweetened condensed milk 1/3 cup rum Confectioners sugar or colored or chocolate sprinkles Directions Photo credit: Sebastian Zurkuhl Combine wafer crumbs and nuts. Add sweetened condensed milk and rum; blend well. Chill for one hour. Dip palms of hands in confectioners' sugar. Shape by teaspoonful into small balls. Roll in confectioners' sugar or sprinkles. Store in covered container in refrigerator with wax paper between layers. Rum balls can be kept moist and fresh for weeks.
  9. 9. Christmas Cherry Fudge Ingredients 1 small box cherry gelatin 3 1/2 cups granulated sugar 1/4 teaspoon baking soda 1 1/2 cups milk 1/4 cup butter Photo credit: Veganbaking.net Photo credit: Cary Bass 1/2 cup chopped candied cherries 1/2 cup chopped walnuts Directions Cook gelatin sugar baking soda and milk slowly until sugar is dissolved. Clip a candy thermometer to the side of the saucepan. Cook without stirring until the mixture reaches 236 degrees F. Remove from heat. Add butter. Pour onto a large platter. Cool without stirring until lukewarm. Beat until it loses its gloss. Stir in cherries and walnuts. Pour into a buttered 8-inch square pan.
  10. 10. Christmas Marshmallow Squares Ingredients 1 can sweetened condensed milk 1 teaspoon vanilla extract Few grains of salt Photo credit: Smith609 Photo credit: JayKeaton 1/3 cup maraschino cherries (half red half green) 30 large marshmallows cut into quarters 2 cups graham cracker crumbs (or vanilla wafer crumbs) 2 1/2 cups coconut Directions Photo credit: Kelly Sue DeConnick Blend together milk vanilla extract and salt. Add cherries marshmallows and wafer crumbs. Line an 8- or 9-inch pan with half the coconut. Add marshmallow mixture spreading evenly over the pan. Top with remaining coconut. Press firmly. Place in refrigerator for 24 hours to ripen. Unmold and cut into squares.
  11. 11. Creme de Menthe Balls Ingredients 1 cup vanilla wafer crumbs 3/4 cup finely chopped pecans 1 cup confectioners’sugar 2 tablespoons white corn syrup Photo credit: Fotoos VanRobin 1/3 cup white creme de menthe Directions • Mix all ingredients together thoroughly. Form into 1-inch balls; roll in additional confectioners’sugar. Photo credit: Matt McGee Photo credit: Andrew Filer Cover with wax paper and chill overnight. For more Christmas recipes, visit: FindTheBest.com

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