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While we were in the Pacific Northwest last year, we ran across a local Mom & Pop distillery that makes Loganberry and Blackberry Liqueur from grapes that are grown at a local winery. After they blend their secret recipe, it rests for a while here to infuse the flavors before distillation. The free sample is all we needed to bring some home.

THANK YOU everyone for your visits, comments and favs!

I appreciate your invites and awards very much!


© ALL RIGHTS RESERVED. Use without permission is illegal.


I baked a loaf of Pumpkin Bread and over 9 dozen Christmas cookies this year and places these on a Christmas plate dated 1974 from my in-laws.

The cookies included Cherry Winks, Spritz, Chocolate Chip, M&M, Peanut Butter-Chocolate Chip and Chocolate Kiss Cherry Cookies.

In the background is my miniature Christmas tea set on placemat and napkins that hubby quilted.


This is the recipe for that one (it doesn't require any eggs) :


Chocolate Kiss Cherry Cookies


1 Cup powdered sugar

1 Cup butter, softened

2 teaspoons Maraschino Cherry Liquid

1/2 teaspoon almond extract

4 Drops red food coloring

2 1/4 cups flour

1/2 teaspoon salt

1/2 cup Maraschino Cherries, drained and chopped

48 Milk Chocolate Candy Kisses


Preheat oven to 350.

Combine powdered sugar, butter, cherry liquid, extract and food coloring in a mixing bowl.

Mix well.

Add flour and salt.

Mix well.

Stir in the cherries.

Shape dough into 1 inch balls.

Place 2 inches apart on ungreased cookie sheet.

Bake for 8 minutes or until golden brown.

Remove from oven and press a candy kiss into the top of each cookie.


YIELD: 48 cookies




I'd like to take the opportunity to thank you all for your support and friendship over the past year. Have a wonderful and peaceful Christmas and festive season everyone!


Flypapers used in processing and a before after and recipe are on the flypaper blog


I don't use sherry as can't stand it. Instead, I use Bacardi Oakheart. But you could make sans alcohol or with any you like. Bailey's Chocolate Orange would probably be amazing as would Cherry Southern Comfort or Cointreau.

Wishing you all a joyous and peaceful Christmas and festive season.

....and thank everyone for your support and friendship over the past year.


I thought these red currants looked a little like Christmas baubles, had to hunt to find a bunch that included ripe berries as the birds have been having an early Christmas dinner :-)

Flypaper processing, recipe will be coming to the flypaper blog soon (with luck).

My family's favorite holiday treat, gingerbread cookies. I am sharing my recipe over on my blog if you would like to make these yummy treats.


I processed this image using my Winter Wonderland Texture.

The recipe is up on my blog, find it here!


I just wanted to say a big thank you to all of the kind people who have always supported me with comments and favs. So thank you, really. Have a wonderful festivity time ♥


meet me here: Facebook Page / Instagram / Blog


I didn't have any red gumdrops in this one so I made some more but didn't get time to take photos because my visitors arrived and we have been busy socializing.


It is SNOWING!!! we have had about 8 inches of fuffy wet snow in the past 4 pretty!!


Merry Christmas!!!!

Our Daily Challenge ... festive food.


My pudding recipe was passed down from my husband's Mother. It's really easy and cheap. I suspect it was her Mother's recipe because it reflects the austerity of the war years. It is, however, really delicious and I make a couple each Christmas. One gets consumed almost straight away but one is kept for Christmas Day lunch. Wonderful warmed a little and served with cold custard and dollop of cream.


Some Christmas wishes for you all. Christmas is ultimately about giving. We are meant to be presents given away to each other. Jesus puts His love inside of us and then we give ourselves away! His love is more pure and generous than any love I could manufacture on my own.


I hope this past year, I have given something of value to you as I have shared my Photoshop recipes and art. I love because He first loved me.


"Have Yourself A Merry Little Christmas" ~ Judy Garland


Recipe ~ Orange Pecan Squares

Happy Macro Monday to everyone! Well - it is the time of year to go a little 'over the top' ;o)

For the Macro Monday challenge (December 8th 2014) All that Glitters

Small glitter balls from the Christmas tree, and a bokeh of strands of tinsel ... on a bed of seasonal foliage and berries (sounds like a recipe! Maybe I should used 'drizzled' in there somewhere!!)


My 2014 Macro Mondays set: 2014 Macro Mondays

My Bokeh set: Elisa Bokeh set


Fresh cocktails with pomegranate on festive shiny table

Although it is only mid-November, is never too early to start preparing for Christmas.


Recipe and story on my blog: Food and Life in photos

© ALL RIGHTS RESERVED. Use without permission is illegal.


I have been baking these Cherry Wink cookies for many years now as they are a family favorite.


Please view in lightbox ~




Cherry Winks

2 2/3 cups Corn Flakes cereal

2 1/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoons salt

3/4 cup butter, softened

1 cup sugar

2 eggs

2 tablespoons milk

1 teaspoon vanilla flavoring

1 cup chopped nuts *

1 cup finely cut, pitted dates *

1/2 cup finely chopped maraschino cherries

15 maraschino cherries, cut into quarters


• * optional


Measure Corn Flakes cereal and crush into 1 1/3 cups.

Set aside.

Stir together flour, baking powder and salt.

Set aside.

In large mixing bowl, beat butter and sugar until light and fluffy.

Add eggs.

Beat well.

Stir in milk and vanilla.

Add flour mixture gradually.

Mix until well combined.

Stir in chopped nuts, dates and cherries.

Portion dough using level measuring tablespoon.

Shape into balls.

Roll in crushed Corn Flakes cereal.

Place about 2 inches apart on greased baking sheets.

Top each with a cherry quarter.

Bake in pre-heated oven at 375 for 10 minutes or until lightly browned.

Remove immediately from baking sheets.

Cool on wire racks.

YIELD: 5 dozen.




Individually baked layers to symbolize the rings of a tree trunk. With a subtle hint of vanilla and a rich Chocolate Coating. Perfect for Christmas or story time!


On the blog:

Paul and I have made our Gingerbread House for Christmas again this year. If you would like the recipe and "how to" please pop over to the blog

...The magic of Christmas in my kitchen: Gingerbread man




My Friends,

Everywhere lights and joy and music...Christmas was in buy kitchen....

those were the most magic days of the year...

my precious gifts for YOU wherever you are all over the world...


♪ ℳℰ℘ ♪ ♪ ℳℰ℘ ♪ ♪ ℳℰ℘ ♪ ♪ ℳℰ℘ ♪ ♪ ℳℰ℘ ♪


Michael Bublé - "Santa Claus Is Coming To Town"


or from the movie "Polar Express": "Believe"


and for Christams is Love:

Diana Krall - Love is where you are

The Power Of Love - Frankie Goes To Hollywood


♪ ℳℰ℘ ♪ ♪ ℳℰ℘ ♪ ♪ ℳℰ℘ ♪ ♪ ℳℰ℘ ♪







... to smell a lot like christmas.

but it didn't taste very good...

wanna try it for yourself?


happy december 1st and advent 1st!


december 1, 2013

Cooking during Christmas holidays

My last photo of my 25 Days project until Christmas/ Mi última foto de mi proyecto de 25 días hasta Navidad






1. Noche buena [01/25] Countdown to Christmas!, 2. With all my heart... [02/25] Countdown to Christmas!, 3. SOON! [03/25] Countdown to Christmas!, 4. The Whos of Whoville [04/25] Countdown to Christmas!, 5. Xtmas, it's practically here! [05/25] Countdown to Christmas!, 6. It's Cold Outside [06/25] Countdown to Christmas!, 7. Backstage [07/25] Countdown to Christmas!, 8. Details [08/25] Countdown to Christmas!, 9. Christmas Blur-keh [09/25] Countdown to Christmas!, 10. Sweet Red Stripes [10/25] Countdown to Christmas!, 11. Rudolph the red-nosed reindeer [11/25] Countdown to Christmas!, 12. When You Wish Upon a Star [12/25] Countdown to Christmas!, 13. He's a very Special Bear [13/25] Countdown to Christmas!, 14. Merry Christmas [14/25] Countdown to Christmas!, 15. Angel Guardian [15/25] Countdown to Christmas!, 16. Y - Yo.................. [16/25] Countdown to Christmas!, 17. Frosty the Snowman [17/25] Countdown to Christmas!, 18. [18/25] Countdown to Christmas!, 19. Coca-Cola [19/25] Countdown to Christmas!, 20. Spirit of Christmas [20/25] Countdown to Christmas!, 21. Ginger's Cinnamon Cookies Recipe [21/25] Countdown to Christmas!, 22. Sweet Candy Canes [22/25] Countdown to Christmas!, 23. Rita's Snowman [23/25] Countdown to Christmas!, 24. Shining [24/25] countdown to Christmas!



All my pictures are under ©Copyright and all Rights Reserved

Please don't use my pictures without my absolute permission.




1 roll (16.5 oz) Pillsbury® refrigerated gingerbread cookies

1/2 cup ready-to-spread frosting

100 red cinnamon candies or other small red candies




1. Heat oven to 350°F. Remove half of cookie dough from wrapper; refrigerate remaining dough until needed.


2. Sprinkle about 1/4 cup of flour onto work surface; coat sides of half of dough with flour. With rolling pin, roll out dough to 1/4-inch thickness, adding additional flour as needed to prevent sticking. With floured 2 1/2- to 3-inch gingerbread boy or girl cutter, cut out dough boys or girls. Gently brush excess flour from shapes; place 2 inches apart on ungreased cookie sheet. Repeat with remaining half of dough.


3. Bake 7 to 9 minutes or until light golden brown. Cool 1 minute; remove from cookie sheet to cooling racks. Cool completely. Place icing in piping bag, decorate with icing and candies for eyes and buttons, as desired.

EXPLORE ...... jan 3 '08 ...


The last of the Christmas Almond Butter Crunch ... thought I would share the last bite with you ... delicious to View On Black


Almond Butter Crunch


2 cups butter

2 2/3 cups sugar

2 tablespoons corn syrup

6 tablespoons water

2 cups coarsely chopped almonds, toasted

2 cups finely chopped almonds, toasted

4 (8 oz) milk chocolate bars, melted


In large saucepan melt butter; add sugar, corn syrup and water. Cook, stirring occasionally, to hard-crack stage *(300 degrees). Quickly stir in coarsely chopped nuts; spread in ungreased jellyroll pan; cool thoroughly. Turn out on waxed paper; spread top with half the chocolate; sprinkle with half the finely chopped nuts. Cover with waxed paper, invert. Spread reverse side with chocolate; Sprinkle remaining nuts on top. Chill until chocolate if firm; crack in pieces.


(the recipe says to "break in pieces" ... but I cut mine instead ... here is my method .. to fit the pieces into my tins, I make a template of the inside of my tin (usually give out several each Christmas all the same size) ... after I have coated both side of the brick of almond candy with the chocolate and the finely chopped almonds, I lay the template on top of my sheet of candy and score the WARM chocolate coating on the top side of the brick of candy ... then I figure out how many pieces of candy that I can divide that section into ... then I duplicate that pattern across the whole top of the brick of candy ... I score the WARM chocolate into individual serving pieces that will fit inside of each tin with room to pick the pieces up ... when the warm chocolate has cured, then I take a large Chef's knife and cut the pieces in between the scored lines of the chocolate ... it seems to work best this way without the chocolate chipping off of the almond crunch pieces and fits my tins perfectly ...


(To roast almonds: Bake whole-unblanched almonds for 15 minutes in a 300-degree oven)


Recipe and more about the photo on my blog My2Penn'orth

Paul and I have made our Gingerbread House for Christmas again this year. If you would like the recipe and "how to" please pop over to the blog

Here's another shot from my N.E.E.T. Magazine Christmas shoot...focaccia tiles. Recipe and more awesome pictures on my blog!


and you can view it in the magazine here!


Danke, Tak, Xièxie, Thanks, Gracias, Merci, Grazie, Obrigado, Arigatô, Dhanyavad, Chokrane, paldies, bayarlalaa (Баярлалаа), спасибо (spacibo)

for all kind comments !.


see more photos here:


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Thank you.

Home-made Brownie in a Jar, with a recipe, a good Christmas present.


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