Cranberry Lemon Pistachio Wreath Cookies

Do you like this flavour combination, too? The tart lemon taste of the icing has to be my favourite part of these colourful Christmas cookies. They are almost too pretty to eat

1 Cup all purpose flour plus more for work surface
3/4 Cup cornstarch
1 Teaspoon baking powder
1/4 Teaspoon salt
1/2 Cup unsalted butter softened
1/2 Cup granulated sugar
2 egg yolks room temperature
5 Teaspoon lemon zest finely grated
2 Tablespoon lemon juice fresh squeezed
1 Teaspoon vanilla
1 3/4 Cups icing sugar
1 Cup pistachios shelled unsalted, toasted and coarsely chopped
1/2 Cup dried cranberries coarsely chopped

• Whisk flour, cornstarch, baking powder, and salt in a medium bowl.
• Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. 
• Mix on medium-high speed until pale and fluffy.
• Mix in yolks, lemon zest, and vanilla. 
• Reduce speed to low, and gradually mix in flour mixture. 
• Shape into a disk; wrap in plastic. 
• Refrigerate until firm, about 1 hour.
• Preheat oven to 350 F. 
• Transfer dough to a lightly floured work surface. 
• Roll out to 1/8 inch thick. 
• Using a 2 1/2 inch round fluted cutter, cut out wreaths. 
• Cut out centers of wreaths using a 7/8 inch round cutter.
• Space 2 inches apart on baking sheets lined with parchment paper. 
• Refrigerate until firm, about 15 minutes. 
• Bake until just golden, about 12 minutes.
• Let cool completely on wire racks.
• Stir together icing sugar and lemon juice in a small bowl. 
• Dip surface of each cookie in icing, and sprinkle with pistachios and cranberries.

Recipe: oxoxBella

Rich Fruit Bread

Fill your home with the cinnamon-rich aroma of the holidays with this festive holiday bread.This Rich Holiday Fruit Bread looks amazing!

¼ cup melted butter or margarine
1¾ cups milk
¼ cup sugar
1 package (2¼ tsp, ¼oz, 7g) Active Dry Yeast
1 tsp salt
4 cups bread flour
1 tsp cinnamon
⅔ cup mixed candied fruit
¼ cup currants
¼ cup raisins

• In a saucepan over medium heat melt the butter or margarine. 
• Add the milk and heat just until 110°-115°F.
• In a large bowl add the milk mixture, sugar, salt and Yeast. 
• Beat with a wire whisk until smooth. 
• Add 2 cups of flour, cinnamon, candied fruit, currants and raisins. 
• Again beat until smooth. 
• Sprinkle one more cup of flour over top, work in with a wooden spoon until all absorbed.
• Gradually add the last cup of flour by hand, pressing flour into dough and turning dough over, until all worked in.
• Place dough in lightly oiled bowl and turn to grease top. 
• Cover; let rise until dough tests ripe.
• Punch dough down and place on a floured surface. 
• With fingers press out to a square about 1-inch thick. 
• Cut in half.
• Oil two 9x5x2-inch loaf pans. 
• Roll up one half of dough and pinch seams together. 
• Do the same with the second half. 
• Place seam side down in loaf pans. 
• Cover and let rise until indentation remains after touching.
• Preheat oven and bake at 375°F for 25 - 30 minutes. 
• Remove from pans and cool on racks.
• If desired, while bread is still warm make a glaze of ½ cup icing sugar mixed with 1 TBSP milk. Drizzle over tops.

Recipe: Yesterfood

Coconut Snowflake Cupcakes

16.25 ounce box white cake mix
1/4 cup vegetable oil
3 egg whites
1 1/3 cups Daisy Sour Cream, divided
3/4 cup water
2 teaspoons coconut extract, divided
2 1/4 cups flaked coconut, divided
4 cups powdered sugar
1/3 cup very soft butter

• Heat the oven to 350 degrees. 
• Line 24 regular muffin cups with paper liners. 
• In a large bowl, combine cake mix, oil, egg whites, 1 cup sour cream, water, and 1 teaspoon coconut extract.
• Beat with an electric mixer on low speed until moistened. 
• Beat on medium speed for 2 minutes, scraping the sides of the bowl if necessary. 
• Stir in the coconut.
• Spoon evenly in the muffin cups, filling about 2/3 full. 
• Bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean. 
• Cool in the pans for 5 minutes and then remove to cooling racks. 
• Cool completely (about 20 minutes). 
• In a medium bowl, combine the powdered sugar, butter, 1/3 cup sour cream and 1 teaspoon coconut extract.
• Beat with an electric mixer on low speed until moistened. 
• Beat on medium speed until smooth and creamy. 
• If the mixture is too stiff to spread, stir in 1 to 2 teaspoons of additional sour cream. 
• Spread over the cupcakes.
• Sprinkle and press the remaining 1 ¼ cups coconut over the frosting. 
• Decorate as desired right before serving.
• Store covered in the refrigerator.

Recipe: Daisy Brand

Crimson Cranberry Chutney

Chutney is a welcome accompaniment to holiday meats. This Crimson Cranberry Chutney would also make a pretty gift-in-a-jar

1 1/4 cups granulated sugar

1/2 cup orange juice

1 12 - ounce package cranberries (3 cups)
1 cup peeled, cored and chopped apples
1 cup golden raisins
1/4 cup packed brown sugar
2 teaspoons minced fresh ginger

• In a 3-quart saucepan, combine granulated sugar and orange juice. 
• Cook and stir over medium-high heat until sugar is dissolved. 
• Bring to boiling without stirring.
• Stir in cranberries, apples, raisins, brown sugar, and fresh ginger. 
• Return to boiling. 
• Reduce heat to medium and simmer, uncovered, for 5 minutes or until berries have popped and mixture starts to thicken, stirring occasionally. 
• Remove from heat and let stand until cool, about 30 minutes. 
• Cover and refrigerate for up to 3 days.
• Before serving, let stand at room temperature for 30 minutes

Recipe: Midwest Living

Slow Cooker Cranberry Orange Pork Loin

A great alternative to turkey at the holidays! Pork loin rubbed in brown sugar, garlic, rosemary, salt and pepper then wrapped in bacon and topped with cranberry sauce, orange juice, orange zest and dijon mustard. So tender and delicious...and defnitely on my Christmas week menu this year.

1 (3 to 4-lb) center-cut pork loin
1/4 cup brown sugar
1 tsp garlic powder
1 tsp dried rosemary
salt and pepper, to taste
10 slices bacon, uncooked
¼ cup whole cranberry sauce
1 Tbsp dijon mustard
2 Tbsp orange juice
1 tsp orange zest

• Combine brown sugar, garlic powder, rosemary, salt and pepper.
• Season pork loin with brown sugar mixture on all sides.
• Wrap bacon around pork loin and place in slow cooker.
• Mix together cranberry sauce, dijon mustard, orange juice and orange zest. 
• Pour over pork loin.
• Cover and cook on LOW 2½ to 3 hours, until the internal temperature is 145ºF.
• Remove pork from slow cooker and place on an oven-safe baking sheet.
• Place under the oven broiler for 2 to 3 minutes to crisp up the bacon..

Recipe: Plain Chicken

Chocolate Peppermint Cake Roll

4 eggs, separated
3/4 cup sugar, divided
3/4 cup Daisy Sour Cream, divided
1/2 cup all purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons powdered sugar
1/4 cup cold milk
4 tablespoons white chocolate instant pudding mix
1/4 teaspoon peppermint extract
1 cup frozen whipped topping, thawed
1/2 cup , plus 2 tablespoons crushed peppermint candies, divided
2/3 cup bittersweet chocolate chips
1/3 cup heavy whipping cream
2 teaspoons light corn syrup

• Heat the oven to 375 degrees. 
• Grease a 15x10x1-inch baking pan. 
• Line the bottom with parchment paper. 
• Grease the parchment paper. 
• In a large bowl, beat the eggs whites with an electric mixer on high speed until foamy. 
• Gradually beat in 1/4 cup of the sugar. 
• Beat until stiff peaks form. Set aside.
• In another bowl, beat the egg yolks on high speed for 5 minutes or until pale yellow and thick.
• Gradually beat in the remaining 1/2 cup sugar. 
• Beat in ¼ cup sour cream until blended. 
• Add the flour, cocoa powder, baking powder, baking soda, and salt on low speed until blended. 
• Beat on medium speed until creamy.
• Pour over the egg whites. 
• Fold in and stir until well blended. 
• Spread evenly in the pan.
• Bake for 12 to 15 minutes or until the center springs back when tapped. 
• Run a knife around the edges to loosen; let stand for 2 minutes.
• Meanwhile, lay a smooth kitchen towel on the work surface. 
• Sprinkle generously with the 2 tablespoons of powdered sugar. 
• Turn the cake onto the towel. 
• Remove the paper. 
• Spray another piece of parchment paper with cooking spray.
• Lay the sprayed side down over the top of the cake. 
• Loosely roll the paper-topped cake up in the towel. 
• Cool on a cooling rack until completely cooled (about 1 hour).
• In a medium bowl, beat 1/2 cup sour cream, milk, pudding mix and extract until thick and smooth. 
• Fold in the whipped topping and ½ cup crushed candy.
• Carefully unroll the cake and remove the paper. 
• Spread the filling over the cake. 
• Roll the cake over the filling without including the towel. 
• Place on a serving platter, seam side down and refrigerate while preparing the frosting.
• Place the chocolate chips in a small bowl. 
• In small saucepan, heat the cream until bubbles start to form around the edges. 
• Pour over the chocolate chips. 
• Let stand for 3 minutes. 
• Stir just until the chocolate is melted. 
• Stir in the corn syrup. 
• Let stand for 10 minutes or until the mixture is thick enough to spread.
• Cut long strips of waxed paper and tuck under the sides of the cake to protect the serving platter. 
• Spread the frosting over the top and sides of the cake. 
• Sprinkle with 2 tablespoons candy. 
• Refrigerate for 15 minutes or until the frosting is set enough to cut before serving. 
• Store loosely covered in the refrigerator.

Recipe: Daisy Brand

Peppermint Brownie Bars

Delicious brownie bars, filled with the flavors of both chocolate and peppermint

1 package (family-size) fudge brownie mix
2 1/2 cups confectioners’ sugar
1/2 cup (1 stick) plus 7 tablespoons butter, divided
1 1/2 tablespoons heavy cream
1 teaspoon McCormick® Pure Peppermint Extract
12 ounces semi-sweet baking chocolate, coarsely chopped
Crushed peppermint candies (optional)

• Preheat oven to 350°F.
• Prepare brownie mix as directed on package.
• Spread in greased foil-lined 15x10x1-inch baking pan.
• Bake 15 minutes or until toothpick inserted into center comes out almost clean.
• Cool in pan on wire rack.
• Meanwhile, beat confectioners’ sugar, 7 tablespoons of the butter, melted, cream and peppermint extract in large bowl until well blended and smooth.
• Spread evenly over cooled brownie.
• Refrigerate 30 minutes.
• Microwave chocolate and remaining 1/2 cup (1 stick) butter in large microwave bowl on HIGH 2 minutes or until butter is melted.
• Stir until chocolate is completely melted.
• Spread over top of chilled brownie.
• Sprinkle with crushed peppermint candies, if desired.
• Cut into bars.

Recipe:  Love from the Oven

Candy Cane Kiss Sugar Cookie Bars

Christmas just isn't the same without at least one batch of Sugar Cookies with Buttercream Frosting, but you may not feel like rolling out and cutting each cookie. So Sugar Cookie Bars come to the rescue. You still get a soft and chewy cookie, but with way less hassle.

 

1/2 c. unsalted butter, room temp.
1 c. sugar
1 tsp. vanilla
2 eggs
2 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. baking soda
25 chopped Candy Cane Kisses

Buttercream Frosting:
1/2 c. unsalted butter, room temp.
pinch of salt
1 tsp. vanilla
a few drops of red food coloring, opt.
2 c. powdered sugar
milk, only if needed

• Preheat oven to 375 degrees.  
• Cream together butter and sugar.  
• Mix in the vanilla.  
• Add the eggs, one at a time, beating after each addition.  
• Add 1 cup of flour, salt and baking soda and mix until combined.  
• Add the remaining 1 cup of flour and chopped Candy Cane Kisses 
• Mix until just combined.  
• Press dough into a greased 9x13-inch pan.  
• Bake for 14-15 minutes.  
• Cool completely.
• Meanwhile beat butter until creamy.  
• Add a pinch of salt, vanilla, red food coloring and one cup of powdered sugar 
• Mix until combined.  
• Add the remaining one cup of powdered sugar and mix until smooth and creamy. 
• Add a little milk, if needed, to reach desired consistency.  
• Spread over cooled sugar cookie bars.  
• Garnish with chopped candy canes or Candy Cane Kisses, if desired.

Recipe : Eat Cake for Dinner