Helloo ladies and gentlemen. Welcome to today's recipes we are going to make French Christmas cookies, gingerbread trifle and French Christmas chocolatesThe Christmas cookiesIt's a simple and sweet treat for our teeth let's get ready and cook...1/2 c. butter3/4 c. sugar1/2 c. honey2 egg yolks1/4 c. milk1 tsp. vanilla3 1/2 c. sifted cake flourCream butter until soft, add sugar and beat. Add honey and egg yolks. Add milk, vanilla, and beat. Add flour gradually. Beat after addition. Chill dough. Roll out and cut. Bake 10 minutes at 375 degrees. Cool and frost with white or chocolate icing.My comment:Yumm they were delicious and a great batch for kidsGingerbread trifleWhat you'll needFOR THE GINGERBREAD:1 1/2 teaspoons baking soda2 1/2 cups flour1 teaspoon ground cinnamon and1 teaspoon ground ginger1/2 teaspoon salt1/2 cup butter, slightly softened1/2 cup sugar3/4 cup dark molasses2 large eggs, at room temperature3/4 cup buttermilkFOR THE VANILLA CUSTARD:9 large eggs3/4 cup sugar and1/4 cup flour3 cups whole milk1 1/4 teaspoons vanilla extractFOR THE FILLING AND GARNISH:3 (12-ounce) packages frozen unsweetened raspberries, thawed and drained1 cup chilled heavy cream3 tablespoons sugar and2 teaspoons confectioners' sugar1/2 pint fresh raspberriesMake the Gingerbread: Heat the oven to 350. Generously grease and flour a 9-inch round cake pan. In a small bowl, whisk together the flour, baking soda, ginger, cinnamon, and salt.In a large bowl with an electric mixer set on medium-high speed, beat the butter until it's soft and creamy, about 1 minute. Use a spatula to scrape down the sides of the bowl, then add the sugar and molasses and beat again until the mixture is well blended and fluffy, about 2 minutes more. Add the eggs one at a time, beating 30 seconds after each addition. Slowly pour in the buttermilk and beat well. Reduce the mixer's speed to low and slowly add half the flour mixture to the bowl and beat until blended. Repeat with the other half.Pour the batter into the cake pan and bake until a wooden toothpick inserted into the center of the cake comes out clean, about 45 minutes. Let the cake cool completely on a wire rack, then cover it tightly with plastic wrap until ready to use. It can be stored in the pan at room temperature for up to two days.Make the Custard: Divide the egg yolks and whites by carefully tipping each yolk back and forth between the shell halves, letting the whites spill into a bowl. Place the yolks in a separate bowl. In a large bowl with an electric mixer set on medium-high speed, beat the yolks and sugar until the mixture is pale yellow and thick, about 2 to 3 minutes. Reduce the speed to low and beat in the flour.In a medium saucepan, bring the milk to a boil. Slowly pour half the milk into the egg mixture and beat until blended then pour the mixture into the remaining milk in the pan. Over medium heat, bring the ingredients to a boil while whisking constantly. Allow the custard to boil for 1 minute as you continue to whisk. Remove the pan from the heat and stir in the vanilla.Let the custard cool slightly, then cover its surface with a piece of plastic wrap to prevent a skin from forming. Let the custard cool completely, then refrigerate it until ready to use (up to three days).Assemble the Trifle: In a medium bowl, toss the thawed raspberries and sugar. Remove the gingerbread from the pan and use a serrated knife to slice it into four equal wedges. Turn each wedge on its side and slice it into three equal pieces. Stack them, slice the pile in half, and cut off 1 1/2 inches from the tips, reserving the pieces.Arrange a layer of six cake wedges over the bottom of a 2 1/2-quart bowl. Fill the center with a few of the trimmings. Spoon and spread 3/4 cup of the raspberry mixture over the cake, then top the fruit with 1 cup of custard. Repeat the layering three more times with the remaining ingredients. Cover the bowl with plastic wrap and refrigerate it for at least 3 hours to let the flavors meld (the dessert can be stored overnight).Before serving, make the whipped cream. In a medium bowl with an electric mixer on medium-high speed, whip the cream with the confectioners' sugar until soft peaks form, about 3 minutes. Use a spatula to spread the whipped cream on top of the trifle, and garnish it with the fresh raspberries.My comment:A great dessert for the Christmas dinner absaloutley lovelyHope it turns out good for yeThe French Christmas Chocolate Candy12 oz. pkg. chocolate chips1 c. chopped walnuts3/4 c. Eagle Brand Milk1 tsp. vanilla1/8 tsp. salt2 or 3 bottles chocolate sprinklesMelt chocolate chips over medium heat, stir in nuts, milk, vanilla and salt. Cool 5 minutes and shape into 2 inch balls and roll in chocolate sprinkles. Makes about 50 pieces of candy.My comment:It was a lovely little treat unfortunately I had only one because the greedy pigs that live with me decided they were going to have the rest of the batch but other than that it was an absaloutly lovely treat for Christmas day in teh sitting roomHappy cooking TAYour sincerelyMarie G.
updated by @georgiana-fitzherbert-grace: 06 Oct 2016 06:16:59AM

Gingerbread trifle...omg that looks so delicious!

Ouu, that sounds sooooo delicious <333

Yes they were they were absolutely delicious I especially loved the trifle