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Wonderful White Christmas recipe

Wonderful White Christmas recipe

  • Recipes
  • Dish type
  • Drink
  • Cocktails
  • Vodka cocktails

This cocktail is the perfect drink to serve around Christmastime. Cream is shaken with ice, vodka, peppermint schnapps and white creme de cacao, then served with a candy cane.

11 people made this

IngredientsServes: 2

  • 2 tablespoons double cream
  • 2 tablespoons vodka
  • 2 tablespoons peppermint schnapps
  • 2 tablespoons white creme de cacao
  • 1 cupful ice cubes
  • 1 small candy cane

MethodPrep:5min ›Ready in:5min

  1. Pour the double cream, vodka, schnapps and white creme de cacao into a cocktail shaker over ice. Cover and shake until the outside of the shaker has frosted. Strain into a chilled glass and garnish with a candy cane to serve.

Ingredients

Candy canes can be purchased in speciality shops during Christmastime or online.

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Reviews & ratingsAverage global rating:(13)

Reviews in English (12)

by TJ

good, but VERY pepperminty... think I might try 1/2 oz of peppermint schnapps next time.UPDATE: I did 1/2 oz schnapps and it was MUCH better!-26 Dec 2009

by Jean Guarino

This is very minty, next time I'll just add a drop or two of schnapps. This drink is also excellent with Godiva chocolate liquor. I recommend a two drink limit with this tasty cocktail! It is so delicious and goes down very smoothly. I think it may be the large amount of sugar in the drink because the headache the next morning is quite awful!-18 Jan 2011

by Julia

Prepared as listed. Was a huge success at my party. Several people had seconds, I had thirds. ;-) I actually ran out. One note: if you're going to be using 10oz martini glasses the batch listed really only makes one glass.-01 Jan 2010


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Recipe Summary

  • 1 (.25 ounce) package unflavored gelatin
  • ¼ cup cold water
  • 1 cup white sugar
  • 4 tablespoons all-purpose flour
  • ½ teaspoon salt
  • 1 ½ cups milk
  • ¾ teaspoon vanilla extract
  • 1 cup flaked coconut
  • ½ cup heavy whipping cream
  • 3 egg whites
  • ¼ teaspoon cream of tartar
  • 1 (9 inch) pie crust, baked
  • 2 tablespoons flaked coconut

Sprinkle gelatin over cold water set aside to soften.

Combine 1/2 cup sugar, flour, and salt in a saucepan. Gradually stir in milk. Cook over low heat, stirring until it boils. Boil for 1 minute, and remove from heat. Transfer to a large bowl. Stir in softened gelatin. When partially set, beat with a rotary mixer until smooth. Blend in vanilla and 1 cup coconut.

Whip the cream until stiff. Gently fold into coconut mixture.

In a clean bowl, beat egg whites until frothy. Beat in cream of tartar and 1/2 cup sugar. Continue beating until egg whites form stiff peaks. Fold into coconut mixture. Pile filling into cooled pie shell. Sprinkle with additional coconut. Chill pie for at least 2 hours or overnight.


White Truffle Cake Ingredients

The sponge layer only has three ingredients. Eggs, sugar and flour. It&rsquos a simple sponge that compliments a rich truffle layer very well.

The truffle layer also consists of three ingredients. White chocolate, whipping cream or double cream and mascarpone.

The fat content in both cream and mascarpone is responsible for the ability of this white chocolate truffle layer to set. Using lower fat dairy and chocolate chips will result in the truffle not setting.

Tips for making White Chocolate Truffle Cake

  • I live in England and what I have found through 4 years of blogging is that dairy products differ between countries, especially mascarpone cheese. Ours comes from Italy and made with no stabilisers and is higher in fat, so for best results buy the highest quality ingredients you can afford.
  • Also the fat content of double cream in England is 48%, which is responsible for the firmness of the truffle layer. Mix the mascarpone in after the chocolate and cream mixture cools.
  • Overbeating mascarpone will result in the mixture splitting.
  • The chocolate has to be measured by weight. 12 oz equals 3 ½ chocolate bars, avoid chocolate chips.
  • Please read the recipe directions and all comments before starting on your cake. Enjoy!

Update: So because I love you all and it&rsquos Christmas I finally filmed a video, so now you can see exactly how this cake made!

Watch for the consistency of the truffle layer in the extended video in the recipe card to ensure yours sets properly and is ready to wow everyone at Christmas dinner!


Christmas Pie

One dessert that he can’t say no to, though, is my grandmother’s Christmas pie. It’s something that she made every Christmas, and I am sure that’s why. You know, the whole childhood/nostalgia thing. I mean, besides that fact that it’s delicious, of course.

My grandmother was a phenomenal cook. Everything she made was delicious. And visually perfect. I wish I had her eye for detail. Maybe one of these days I’ll have the time to perfectly measure my cookie dough then roll it into perfect little balls so that every cookie is the same size and shape. Not that she wasn’t busy, but perfection in the kitchen was important to her.

Christmas Dessert Recipe

Anyway, back to Christmas pie. Honestly, I do not remember it. Not.One.Bit. I don’t remember her ever making it, though I’m told (as I mentioned before) that she made it every Christmas. As a kid I hated coconut, so that’s probably why I don’t remember this pie.

It’s okay, though. When you have an aunt who loves to cook as much as you do and as much as her mother did, and who has amazingly organized binders of all of her favorite recipes, you can always ask for the recipe. That’s just what I did.

Easy Christmas Recipe

This Christmas pie recipe is just as my grandmother made it. I did add a little decoration, you know, for pictures. Everything else, though…it’s exactly as my aunt wrote it down. No cheating here, and no embellishment.

Really, this Christmas pie is so simple, it just reminds you that food doesn’t have to be difficult or fancy to be perfect and tasty. This delicious Christmas dessert takes a little time, but every step is so easy! Definitely worth it to bring back my dad’s childhood memories.


Eggnog French Toast Bake

A Pretty Life in the Suburbs

Creamy, decadent, and spiced with nutmeg, eggnog is so rich it's probably a good thing we're only treated to it during the holiday season. But because it's a limited-time treat, and because Christmas only happens once a year, why not indulge while it's here?

This French toast recipe will remind you of bread pudding, but it's especially on-brand for the holidays because it's made with eggnog and spiced with cinnamon. You can prep it overnight so it's ready to bake in the morning, then drizzle it with a homemade caramel sauce.

Want to switch things up this year? Don't miss these 19 Best Non-Traditional Christmas Dinner Recipes.


“Great eggnog without the worry of the raw eggs. The spices in here really make this a nice treat. Wonderfully seasoned and tasty!”

The traditional Italian cannoli is officially transformed into a chocolate blanket-covered delicious eggnog filling, with a dust of powdered sugar for oomph!


HOW TO MAKE CREAMY CHRISTMAS PUNCH

This punch only has a few steps. First you dissolve sugar in hot water, then add evaporated milk and almond extract. (The almond extract is what gives this punch its delicious flavor.)

You can make this mixture up a couple days ahead and just store it in the fridge if you want. Makes for super easy preparation the day you want to serve it!
When you&rsquore ready to serve the punch, pour the cooled milk mixture into a large punch bowl. Scoop the ice cream on top, and use a potato masher to smash the ice cream till it is smooth and creamy. It is fine if it has a few small chunks.

Next slowly pour in your 7UP®, Sprite®, or other lemon lime soda. It gives the punch that yummy fizz that everyone loves!

That&rsquos it! Your punch is ready to serve as is, or you can top it with whipped cream. Everyone will rave about it!


Wonderful White Christmas recipe - Recipes

posted by Amanda and Debbie at 2:46 pm

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White mountain frosting

Combine the sugar, corn syrup and water in a small heavy saucepan. Insert a candy thermometer and partly cover the pan. Bring to a boil over medium heat. Remove the lid and boil without stirring until a drop on the tip of a spoon will spin a 6-to 8-inch thread, or the thermometer registers 240 to 242 degrees.

Just before the syrup reaches the proper temperature, beat the egg whites with an electric mixer until soft peaks form, 2 to 3 minutes. When the syrup reaches the correct temperature, set the mixer at high speed and pour the syrup into the whites in a slow thin stream. Beat until glossy and firm enough to hold their shape, 3 to 4 minutes. Beat in the vanilla.


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