DECK THE HOLIDAY'S

Maple Cheesecake with Maple-Cranberry Compote The key to this deeply flavored cheesecake? Reduced maple syrup. The sweet-tart compote is a delicious—and pretty—accompaniment. 10 to 12 servings Recipe by Abigail Johnson Dodge Ingredients reduced maple syrup 1 1/2 cups pure maple syrup (preferably grade A dark amber) crust 2 cups ground graham crackers (about 17 whole crackers ground in processor) 3 tablespoons sugar 1/2 teaspoon (scant) ground cinnamon 6 tablespoons (3/4 stick) unsalted butter, melted filling 3 8-ounce packages cream cheese, room temperature 1/2 cup maple sugar or (packed) golden brown sugar 3 tablespoons all purpose flour 1/4 teaspoon salt 1 cup reduced maple syrup (see above) 2/3 cup s sour cream 2 teaspoons vanilla extract 4 large eggs Maple-Cranberry Compote (click for recipe) Special Equipment Heavy-duty stand mixer 9-inch-diameter springform pan with 2 3/4-inch-high sides Preparation REDUCED MAP...

   Boxing Day is a bank or public holiday that occurs on December 26, or the first or second weekday after Christmas Day, depending on national or regional laws. It is observed in the United Kingdom, Australia, Canada, New Zealand, and some other Commonwealth nations.    In South Africa, Boxing Day was renamed Day of Goodwill in 1994. In Ireland it is recognized as St. Stephen's Day (Irish: Lá Fhéile Stiofáin) or the Day of the Wren (Irish: Lá an Dreoilín ). In the Netherlands, Lithuania, Austria, Germany, Scandinavia and Poland, December 26 is celebrated as the Second Christmas Day .    Although the same legislation – the Bank Holidays Act 1871 – originally established the bank holidays throughout the UK, the day after Christmas was defined as Boxing Day in England, Scotland and Wales, and the feast day of St. Stephen in Ireland.  A "substitute bank holiday in place of 26 December" is only possible in Northern Ireland, reflecting the legal di...

  The Original Christmas Tree Ship    The story of the beginning of the Christmas Tree Ship is the story of the Schuenemann family, and most particularly the story of Capt Herman Schuenemann and his last ship, the Rouse Simmons.    In approximately 1885 August and his brother Herman Schuenemann moved to Chicago to seek out their fortune. Chicago’s Harbor was one of the busiest in the world at this time with over 20,000 vessels entering and leaving annually. As competition was fierce, the brothers became excellent businessmen as well as sailors. Although they made a relatively good living, two-thirds of their annual income was generated between Thanksgiving and Christmas with the sale of trees. August had become a truly competitive trader and by 1895 had a well-established reputation as a Christmas tree merchant. In early November of 1898, August was in Sturgeon Bay looking for trees that he would bring to Chicago on a ship named the S. Thal...

   This diy comes from www.bhg.com .   Something to add to your holiday table so your guests know where they are being seated on Christmas dinner night.  Enjoy! Santa Hat Place Cards for Christmas    Craft these Santa hats to help guests find their places at the Christmas table. What You'll Need: Tracing paper or a copier; pencil Square of stiff red glitter felt Scrap of white fluffy, furry fabric Fabrics glue Hand-sewing needle; red sewing thread Straight pins; scissors 20-mm gold jingle bell Download  pattern                                  How to Make It: Trace the pattern using tracing paper or a copier. Place the pattern on the red glitter felt, and cut out one shape for each holder. Cut 1-1/2x8-inch piece of white fabric. F...

Maple-Gingerbread Layer Cake with Salted Maple Caramel Sauce In this delicious dessert, tender spice cake is layered with maple-sugar frosting, candied pecans, and a salty-sweet caramel sauce. 10 servings PREP: 1 hour TOTAL: 3 hours (includes cooling time) Recipe by Lori Longbotham Ingredients Maple-Coated Pecans 3/4 cup pecan halves, toasted 1/4 cup pure maple syrup (preferably Grade B) Coarse kosher salt Cake 2 1/2  cups all purpose flour 1 1/2  teaspoons Chinese five-spice powder 1  teaspoon baking soda 1/2 teaspoon coarse kosher salt 1/3 cup chopped crystallized ginger (1 1/2 to 2 ounces) 1 cup mapl...

Butterfinger Truffles    This recipe makes enough to serve at the party and to send home with guests. Put them in small boxes or cellophane bags, tie with pretty ribbon, and hand them out as friends and family head out the door. Makes about 80 Recipe by The Bon Appétit Test Kitchen Ingredients 10 ounces semisweet chocolate (do not exceed 61% cacao), chopped 1 tablespoon unsalted butter 1 cup heavy cream 1 1/2 cups chopped Butterfinger candy bars (about 8 ounces) 4 teaspoons unsweetened cocoa powder Chopped roasted unsalted peanuts or peanut halves Preparation Place chocolate and butter in a medium bowl. Bring cream to a boil in a small saucepan; pour hot cream over chocolate mixture. Let stand for 1 minute, then stir until chocolate is melted and mixture is smooth. Stir in chopped candy. Cover and chill until firm, about 2 hours. Line a rimmed baking sheet with foil. Using a melon baller, scoop 3/4” balls (or heaping te...

Peppermint Ice Cream Candyland Cake Store-bought peppermint ice cream will vary in color from pale pink to bright pink. Makes 12 servings Recipe by Sarah Tenaglia Ingredients Cake 1 1/2 cups unbleached all purpose flour 1 1/2 cups sugar 3/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (1 1/2 sticks) unsalted butter 6 tablespoons bittersweet or semisweet chocolate chips 3/4 cup water 1/2 cup unsweetened cocoa powder 1 1/2 teaspoons vanilla extract 1 large egg, room temperature 3 1/2 quarts (about) peppermint stick ice cream, slightly softened Candy Brittle 1 1/2 cups sugar 1/2 cup water 1 1/2 tablespoons light corn syrup 1 to 2 cups assorted candies (such as sliced gummy candies, spice drops, Swedish mints, butter mints, rock candy pieces, and candy cane pieces) Chocolate Sauce 1/2 cup water 8 ounces bittersweet or semisweet chocolate chips Preparation Cake Preheat oven to 350°F. Butter 15x10x1-inch baking sheet; line ...