Best 7 O Christmas Tree Recipes

CHEESY GARLIC PULL-APART CHRISTMAS TREE

Steps:

• Heat oven to 350°F. Line 18x14-inch cookie sheet with cooking parchment paper.
• Cut each cheese stick into 4 pieces to make 64 pieces. Separate each can of dough into 8 biscuits. Separate each biscuit into 2 layers for a total of 32 biscuit rounds. Flatten each biscuit round into 4-inch circle.
• Place 2 pieces of the same type of cheese on center of each round. Fold edges up and over cheese; pinch firmly to seal. Using photo as a guide, place biscuits randomly by assorted cheeses, seam sides down and next to each other in a tree-shaped pattern on cookie sheet, starting with trunk and working up to the top.
• In small microwavable bowl, microwave butter uncovered on High 30 to 60 seconds or until melted. Stir in garlic powder and Italian seasoning. Brush mixture on tops of biscuits. Bake 29 to 33 minutes or until golden brown and biscuits are no longer doughy in center.
• Top with chives. In small microwavable bowl, microwave pizza sauce covered on High 60 to 90 seconds, stirring halfway through, until warmed through. Serve cheese-stuffed biscuits with pizza sauce.

CHRISTMAS TREE "FOOD"

Steps:

• DISCLAIMER: This should go without saying, but - DO NOT DRINK THIS. THIS MIXTURE IS NOT MEANT TO BE CONSUMED BY HUMANS OR ANIMALS. IT SHOULD ONLY BE USED TO WATER YOUR CHRISTMAS TREE.
• IMPORTANT: DO NOT MIX VINEGAR AND BLEACH TOGETHER DIRECTLY - IF YOU MIX THEM DIRECTLY THE MIXTURE WILL PRODUCE TOXIC VAPORS. MIX THE VINEGAR WITH THE WATER FIRST, THEN PROCEED WITH THE REST OF THE RECIPE INSTRUCTIONS.
• In a large bowl, mix together the water and the vinegar.
• Add the corn syrup or the sugar, and stir well until all is combined or the sugar is dissolved. If you are using sugar, it may help to use half hot water first to dissolve the sugar, then add the second half, using cold water.
• Add the bleach, if using, and mix well to combine.
• Place your Christmas tree securely in the Christmas tree stand.
• Place a penny in the reservoir of the Christmas tree stand, then fill it with the water mixture.
• Store the remainder of the mixture in a gallon jug, and check the tree every day to see if it needs more of the mixture. Christmas trees which are not watered and which dry out become fire hazards, so make sure your tree is kept watered. If you have used bleach in the mixture label the container appropriately so that no one will drink from it.

CHRISTMAS TREE SOURS

Steps:

• Make the cordial: Bring 4 cups water, 1 1/2 cups superfine sugar, the zest of 2 lemons, the juice of 5 lemons and 7 ounces spruce or fir needles to a boil. Reduce the heat to low and simmer 2 hours. Strain through a fine-mesh sieve, repeating to remove all the needles; let cool. Make the drinks: Combine 1/3 cup each sparkling water and bourbon, 3 tablespoons of the cordial, the juice of 2 limes and 3 dashes bitters in a shaker with ice. Shake, then strain into 2 ice-filled glasses and garnish with spruce or fir sprigs. Refrigerate the remaining cordial for up to 2 weeks.

CHRISTMAS TREE MERINGUES

Steps:

• Heat the oven to 120C/100C fan/gas ½. Line two baking sheets with baking parchment and fit a large piping bag with a star nozzle. Put the egg whites in a clean bowl with a pinch of salt and whisk to soft peaks using electric beaters, about a minute or two. Add the sugar while whisking, a spoonful at a time, whisking well between each addition, until all of the sugar has been added and you have a thick, glossy meringue. Whisk in the cornflour and vinegar, then enough of the green food colouring to create a light green colour.
• Spoon the meringue into the piping bag. Start by piping the circular base, then spiral up so you have a Christmas tree shape. Put an edible star on top, if using, and sprinkle with hundreds and thousands. Repeat until you have 12 trees. Put the trees in the oven for 1 hr until crisp to the touch. Turn off the heat and leave in the oven for 1 hr to cool gradually.

CHEESE TWIST CHRISTMAS TREE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line 2 baking sheets with a silicone liner (such as Silpat®).
• Roll pastry into a 14-inch square, sprinkling with flour if necessary.
• Cut from the bottom corners up to the center top to make a triangle. Place the triangle on a prepared baking sheet and place in the refrigerator.
• Overlap the long edges of the 2 remaining pieces of pastry by about ½ inch to form a second triangle. Roll to flatten slightly. Place on the second prepared baking sheet and chill until needed.
• Remove the first triangle from the refrigerator. Lift the silicone liner and pastry off the pan and onto the counter. Trim about 1 ½ inches off the bottom of the triangle and cut a 2-inch piece from that strip. Tuck that piece under the triangle to make a trunk.
• Spread all but 1 to 2 tablespoons pesto sauce over the entire triangle, leaving ¼ inch exposed at the edges. Grate most of the Parmigiano-Reggiano cheese over the pesto. Place the second pastry triangle over top; stretch and pull it to fit, and trim off any extra dough as needed. Lightly press the edges together to seal and pat over the whole surface of the dough.
• Use a pizza wheel to cut ¾-inch horizontal strips on one side of the tree going from the outside edge in to about ¼ to ½ inch from the center; leave the center part connected to form the trunk. As you move up the tree, it may be easier to place the pizza wheel at the trunk and cut out to the edge. Repeat on the other side, lining up the cuts with the first side.
• Lift up each strip and twist 3 to 4 times. As you get up to the shorter pieces near the top, twist as many times as you can, but don't worry if you can't twist the strips at the very top.
• Brush remaining pesto over the center of the tree and any other spots you feel need it. Transfer the silicone liner back onto a baking sheet. Grate remaining cheese over top.
• Bake in the center of the preheated oven until pastry is fully cooked and well browned, 30 to 35 minutes; do not undercook.
• Transfer to a wire rack and cool for 15 minutes before serving.

O SWEET CHRISTMAS TREE

Steps:

• Combine all ingredients well, except chocolate, using as much food coloring as desired.
• While 'dough' is still warm and pliable, take about a tablespoon amount (decide how large you would like your trees) and with fingertips, shape into an upsidedown cone/a standing fir-tree.
• Do not try rolling. Squeeze your amount firmly so it adheres toegther, then stand one end on work surface and shape into a fir-tree, pressing fairly firmly.
• Do not make tip too sharp in order to accomodate the decorative ball later.
• When all the 'dough' is shaped, melt chocolate and dip tops of trees.
• While chocolate is still soft, place silver ball on the tip.
• A thought: would white chocolate look like snow?

CHRISTMAS TREE COOKIES

Steps:

• Mix confectioners' sugar, butter or margarine, egg, vanilla, and almond extract. Stir in flour, baking soda, and cream of tartar. Cover and refrigerate for 2 hours.
• Heat oven to 375 degrees F (190 degrees C). Divide dough into halves. On lightly floured cloth-covered board, roll each half out to 3/16 inch thick. on lightly floured cloth-covered board. Cut into Christmas shapes.
• Bake on parchment lined baking sheets for 7 to 8 minutes. Let cool on wire racks and decorate as desired.