Posts Tagged ‘Holiday Recipes’

December 17th, 2012

Fun Christmas Kids Recipe – Santa Hot Dog Crescent Rolls

Guest post from Tracy at Having Fun Saving.

Are you guys excited for tonight’s Christmas contest with Operation Santa and twentieth Century Fox?  I know we are!  I thought everyone would like a nice and fun recipe to get the kids even more excited about Santa’s upcoming visit.

Look how adorable these Santa Hot Dog Crescent Rolls are… they are fun to make and your kids will LOVE them.

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Ingredients:

  • Hot dogs
  • Crescent rolls

Instructions:

  • Slice the hot dog in the middle so that it has legs
  • Make small slices on the sides to give Santa some arms
  • Form the Crescent Roll dough to form the hat and accessories
  • Bake until golden brown (about 11-13 minutes) at 350 degree

If you are looking for ways to save money this holiday season – either on your holiday shopping or your groceries, be sure to visit Tracy at Having Fun Saving. She has fun, frugal ways to enjoy the holiday season and save while doing it.

Click here to learn how you can make a child’s Christmas wish come true.

Donate to Operation Letters To Santa - Help us answer more "Dear Santa" letters from needy children this Christmas

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April 5th, 2012

Easter Peep Lemon Tart

Did you buy a pallet of the ubiquitous Easter peeps this year? We actually found some fun and VERY cute recipes to help you deal with those sugar confections.

Easter Peep Lemon Tart

Easter Peep Lemon Tart

The Easter peeps take the place of meringue in these fun and easy to make Easter treats.

Ingredients

  • Frozen pie shells OR mini tart shells
  • Easter Peeps - your choice of color but the yellow ones work best for the lemon theme
  • Lemon curd or lemon pie filling
  • Juice of one lemon

Instructions

  1. Bake pie or tart shells at 450 degrees until golden brown.
  2. Fill with lemon curd. If you make your own, reduce the sugar by about 1/3 as the peeps will make the whole concoction too sweet to eat.
  3. For store-bought lemon curd, add 1-2 tablespoons of fresh lemon juice before placing mixture in tarts.
  4. For tarts: Cut 3 peeps per tart into half-inch pieces. Trim the back off of one whole rabbit shaped peep.
  5. Place the bunny peep in the middle and surround with the other peep pieces.
  6. Broil for about 2 minutes, or until the topping is slightly melted and golden brown.
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September 29th, 2011

Pumpkin Donuts

Pumpkin Donut recipeFall has arrived, and in many parts of the country it is chilly outside, windows are open to the cool crisp weather and leaves are falling. It is lovely weather to enjoy some homemade donuts and a steaming cup of hot chocolate.

Gather your family in the kitchen to make this delicious recipe and then enjoy them outside while you chat about your day. This is a wonderful weekend tradition!

Ingredients

  • 2 cups all-purpose or white whole wheat flour
  • 1/2 cup brown sugar, packed
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1/2 cup canned pumpkin
  • 2 eggs
  • 1/4 cup milk
  • 1/4 cup butter, softened
  • Cinnamon and sugar, for rolling
  • 1/2 cup butter, for dipping

Directions

  1. If using a babycakes donut maker, turn it on to preheat. Otherwise, preheat the oven to 375 degrees. Grease a donut pan or regular cookie sheet.
  2. In the bowl of your stand mixer, mix together the dry ingredients.
  3. Beat in the pumpkin, eggs, milk, and butter until well combined.
  4. Fit a pastry bag with a large tip and fill with the donut batter. Alternately, fill a large ziploc bag and snip off the end.
  5. Pipe into the donut maker, donut pan, or just pipe in circles on a greased cookie sheet. The dough is thick enough that it should stay in the general shape you pipe it in while in the oven.
  6. If using the donut maker, cook for about 3-5 minutes, checking for doneness with a toothpick.
  7. If using the oven, bake for about 10-12 minutes or until golden brown and cooked through.
  8. Cool on a wire rack.
  9. Melt the 1/2 cup of butter in a small dish and mix together cinnamon and sugar in a second dish for dipping.
  10. Dip the donuts in the butter and then the cinnamon-sugar mixture.
  11. Store in an air-tight container.

This recipe is courtesy of Buns In My Oven.com

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November 16th, 2010

Deep South Sweet Potato Pie

Table of contents for Holiday Pie and Cake Recipes

  1. Deep South Sweet Potato Pie
  2. Southern Pecan Pie
  3. Orange and Pecan Cake
  4. 5 Minute Chocolate Cake in a Coffee Cup

In most households, food is always at the heart of the Thanksgiving and Christmas celebrations. During the winter holidays sweet deserts figure prominently in our meals and gatherings. These recipes are created from fresh local ingredients typically found in the Deep South - sweet potatoes, pecans, oranges and Satsuma’s which are plentiful now.

This Sweet Potato Pie recipe is a wonderful Southern desert which can be doctored up with cinnamon and other spices to closely resemble Pumpkin Pie. However this pie is flavored only with cane syrup and vanilla which preserves the taste of the sweet potato.

This pie is easy to make and isn’t very time intensive.  I have included a recipe for pie crust but if you are pressed for time, or just don’t trust your pie-crust-making chops, you can always substitute a store-bought pie shell.

Sweet Potato Pie

Sweet Potato Pie

Sweet Potato Pie

2 cups baked, peeled and mashed sweet potatoes

3 eggs, separated (Note:  you can simplify this recipe by not separating the eggs, but it is not recommended. The pie will be much lighter and fluffier if the egg whites are whipped and folded into the filling.)

1/3 cup heavy cream

1/2 cup Steen’s cane syrup

2 pinches salt

1 teaspoon pure vanilla extract

1 unbaked pie crust

Whipped cream (The real stuff — not frozen dairy topping)

Directions

  1. Preheat oven to 450 degrees.
  2. Place an inverted, heavy-duty baking sheet on a shelf in the lower third of the oven. This will ensure that your pie produces an evenly brown crust.
  3. In a mixing bowl, beat mashed sweet potatoes and egg yolks. Cream until light and fluffy.
  4. Add cane syrup, salt and vanilla. Mix until thoroughly combined.
  5. In separate bowl, beat egg whites until stiff. Fold into sweet potato mixture.
  6. Turn mixture into unbaked pie shell and smooth out the surface with a rubber spatula.
  7. Place pie on inverted baking sheet and bake at 450 degrees for 5 minutes.
  8. Reduce heat to 375 degrees and bake until pie is set in the middle, about 30 minutes.
  9. Cool and serve with fresh whipping cream. You can also garnish by adding a few pecans on top of the whipping cream. Delicious!

 Pie Crust

This pie crust recipe is made light and flaky by the addition of White Lily flour, which is made from soft winter wheat. The rising agents in the flour also help produce a brown bottom crust which is quite difficult to do. As the crust rises, it pushes up against the pie filling, which presses it back against the pan and promotes browning.

1 cup all-purpose flour

1/4 cup White Lily self-rising flour

1/4 teaspoon salt

1/4 pound very cold butter (not margarine)

3 tablespoons ice-cold water

Directions

  1. In the bowl of a food processor fitted with a metal blade, combine flours and salt. Pulse 3 times to mix.
  2. Cut butter into 8 tablespoon size pieces, then quarter each piece.
  3. Add to bowl of food processor and pulse 2 or 3 times until mixture resembles coarse cornmeal.
  4. Add water and pulse just to combine.
  5. Turn dough out onto a lightly floured surface and form into a ball.
  6. Place ball between 2 sheets of wax paper and press into a disc about 5 inches in diameter.
  7. Cover with plastic wrap and refrigerate for at least an hour.
  8. Roll out dough, positon in pie plate, trim and crimp edges as desired.

Yield: Makes one pie crust

Whipped Cream

1/2 pint very heavy whipping cream

3 tablespoons powdered sugar. You can also use granulated sugar if necessary.

1/2 teaspoon pure vanilla extract

Directions

  1. Combine whipping cream, sugar and vanilla in a mixing bowl and beat with electric mixer until cream forms soft peaks.
  2. Refrigerate in tightly covered bowl.

Yield: Makes about 2 cups. 

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