3. PREPARE SOME TRADITIONAL CHRISTMAS TREATS

Here are recipes for some tasty treats to prepare for your party. And they're all traditional (people love traditional).

Gingerbread men/women
Eggnog
Roasted chestnuts

Gingerbread men/women

These cookies necessitate a three-hour chilling period, so don't decide to make them at the last minute.

Ingredients:

  • 5 cups all-purpose flour
  • 1 tsp. ground cinnamon
  • 2 tsp. baking powder
  • 1½ tsp. ground ginger
  • 1½ tsp. ground cloves
  • 1 tsp. baking soda
  • 1 tsp. ground nutmeg
  • 1 tsp. salt
  • 2 sticks unsalted butter
  • 1 cup sugar
  • 2 eggs
  • 1 cup molasses
  • 2 tbsp. water

You'll also need:

  • People-shaped cookie cutters
  • Rolling pin
  • Icing pens (to draw their little faces)

Directions:

  1. In a large bowl, mix the butter and sugar until it forms a creamy consistency.

  2. Add the molasses, eggs, and water, then continue mixing.

  3. In a separate bowl, mix together the salt, cinnamon, baking powder, ginger, cloves, baking soda, nutmeg, and salt.

  4. Dump this dry mixture into the wet one and mix.

  5. Chill the mixture for at least 3 hours in the refrigerator.

  6. Roll the dough out into a flat disk over a floured surface and use the cookie cutters to cut out shapes.

  7. Place the cookies an inch apart on a cookie sheet and bake for five minutes at 375° F.

  8. Decorate the cookies after they've been cooled with fine-tipped icing pens.

Eggnog

We have thoughtfully included directions on how to make alcoholic and non-alcoholic eggnog. You're welcome! (This recipe makes enough for eight small servings.)

Ingredients:

  • 6 egg yolks
  • ½ cup half and half
  • ½ tsp. nutmeg
  • ¾ cup sugar
  • 1 tsp. vanilla extract
  • 2 cups whole milk

for alcoholic eggnog add:

  • 1/3 cup bourbon
  • 1/3 cup rum

for non-alcoholic eggnog add:

  • An extra ½ cup half and half
  • 1 tsp. rum extract or ½ tsp. orange extract

Directions:

  1. Beat the egg yolks, nutmeg, and vanilla in a bowl.

  2. Heat the milk in a saucepan over low heat until it starts to steam. Ladle one scoop of the milk into the egg mixture bowl, then turn the heat off and slowly pour the egg/milk mixture into the saucepan, stirring the mixture in the pot as you pour.

  3. Set the heat on low and continuously stir the mixture as it cooks, being careful to keep the bottom from burning.

  4. Cook for 20 minutes, or until the consistency of the mixture is thick and doesn't run.

  5. When the mixture ready, pour it into a heat-safe bowl and add all the remaining ingredients.

  6. Chill the concoction thoroughly before serving.

  7. Sprinkle some nutmeg on top of each cup for decoration.

Roasted chestnuts

You can roast chestnuts the traditional way (over a fire), or the 21st century way (in the oven). Here's how:

  1. Thoroughly clean the dirt off of chestnuts with paper towels.

  2. Cut an X into the shell of each chestnut with a thin, sharp knife.

  3. If you're using an open fire, place chestnuts in a large pan with the X-ed sides up and cover it, then roast them over the fire for 15 to 25 minutes, or until the shells begin to open.

  4. If you're using an oven, preheat it to 425° F, arrange the chestnuts on a baking sheet with the X-ed sides up, and bake for 15 to 25 minutes, or until the shells begin to open.

  5. Let the chestnuts cool a little, peel the shells back, and eat. Try adding a bit of salt for extra flavor.