Best 20 Poinsettia Recipes

POINSETTIA

Steps:

• Pour cranberry juice into a champagne flute or wine glass. Add Triple Sec if desired. Top with champagne. Garnish as desired.

CHRISTMAS POINSETTIA PUNCH

Steps:

• Combine chilled cranberry juice, club soda, vodka, and Champagne (see Cook's Note).
• Garnish with fresh cranberries.

POINSETTIA COCKTAIL

Steps:

• Combine the vodka, Champagne and juice in a large-stemmed red wine glass. Add crushed ice and stir until the mixture is well chilled. Twist the orange strips over the glass, drop them in, and serve.

POINSETTIA COCKTAIL

Steps:

• In a large pitcher, mix together vodka and cranberry juice. (This can be done ahead of time and refrigerated until ready to serve.)
• Fill six champagne flutes with crushed ice. Add champagne to pitcher and pour mixture into prepared glasses. Twist two strips of orange zest over each drink and drop in; serve immediately.

POINSETTIA COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with aluminum foil or parchment paper.
• In a large bowl, cream together the butter, sugar and cream cheese until light and fluffy using an electric mixer. Add egg and vanilla; mix until well blended. Stir in flour by hand using a sturdy spoon while adding enough red food coloring to make the dough turn a pretty red color.
• Roll the balls in the red decorator sugar and place them on the prepared cookie sheets, spacing 1 inch apart. Refrigerate the cookies on their cookie sheets until firm, about 10 minutes.
• When the cookies are firm, make three slices across each cookie to make 6 slices like a pie, cutting only about 2/3 of the way through the cookie balls.
• Bake in the preheated oven for 10 to 12 minutes, until cookies appear dry. Cool on the cookie sheets, then peel away from the aluminum foil.
• Make the icing for the cookies by mixing the confectioners' sugar and water until it reaches a piping consistency. Add a drop of yellow food coloring. Put icing into a pastry bag or resealable bag and cut a small piece off of the corner. Pipe small dots onto the center of the cookies. Allow icing to dry before storing cookies in an airtight container at room temperature. Cookies can be stored for up to two weeks.

POINSETTIA COOKIES

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and extracts. Combine flour and salt; gradually add to creamed mixture and mix well. Divide dough in half; wrap in plastic. Chill overnight or until firm., On a lightly floured surface, roll out one portion of dough into a 12x10-in. rectangle, about 1/8-in. thick. Cut into 2-in. squares. In each square, make 1-in. slits in each corner. Bring every other corner up into center to form a pinwheel; press lightly. Sprinkle cookies with red sugar and press a candied cherry piece into the center of each., Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes. Cool 1-2 minutes before removing to wire racks.

POINSETTIA

Steps:

• Pour into a fluted champagne glass.
• Stir and serve.

POINSETTIA BALLS

Steps:

• In a large mixing bowl, beat butter until softened. Beat in honey. Add egg yolk, orange peel and orange juice and mix well.
• In a separate bowl, stir together the flour, baking soda, nutmeg and salt. Add flour mixture to the butter mixture and beat until well mixed. Cover and chill at least 3 hours.
• Preheat oven to 325 degree F.
• Separate egg and slightly beat egg white. Shape dough into 1-inch balls. Roll in egg white and then in the nuts. Place 2 inches apart on an ungreased cookie sheet.
• Cut each cherry into 6-8 wedges. Place 4 or 5 wedges atop each ball so that it looks like a flower; press lightly. Bake for 15-18 minutes. Remove and cool on rack.

POINSETTIA PARTY PUNCH

Steps:

• Stir together all ingredients in a 2 quart pitcher.
• Put on tray with Champagne flutes. Garnish tray, punch, or flutes with cranberries as you see fit. It'll look great, I promise!

POINSETTIA CUPCAKE WREATH

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Grease and flour muffin cups or spray with baking spray with flour. In medium bowl, mix flour, baking powder and 1/ teaspoon salt; set aside
• In large bowl, beat butter with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla. On low speed, alternately add flour mixture, about one-third of mixture at a time, and milk, half at a time, beating just until blended. Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until two-thirds full.
• Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pans 5 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
• In large bowl, beat 1/2 cup butter and the shortening with electric mixer on medium speed until light and fluffy. Beat in 1 teaspoon vanilla and 1/8 teaspoon salt. On low speed, beat in powdered sugar, 1 cup at a time, scraping down side of bowl occasionally. Add 2 tablespoons milk; beat on high speed until light and fluffy. Gradually beat in just enough remaining milk to make frosting smooth and spreadable. Frost cupcakes.
• In small microwave bowl, microwave 2 candies uncovered on High 10 to 15 seconds or until warm enough to be pliable. Cut candies in half. Form each half into flower petal, 1 1/4 inches long. Use toothpick or paring knife to make marks on petals to look line veins. Repeat with remaining candies.
• On each cupcakes arrange 5 candy petals in shape of poinsettia. Using leaf tip, pipe green icing between some of the petals for leaves. Using round tip and yellow icings, pipe dots in center of petals for stamen. To form wreath, arrange 12 cupcakes in circle on serving platter. Serve remaining cupcakes on another platter.

POINSETTIA COOKIES

Steps:

• With a paddle attachment beat butter, cream cheese and egg yolk until smooth, reserving the white for later. Stir in flour and baking powder. Mix until stiff dough forms. Cover with plastic wrap and refrigerate for 1 hour. Lightly beat egg white and set aside.
• Preheat oven to 350 degrees F.
• On lightly floured surface, roll dough, 1/2 at a time, into a 15 by 9-inch rectangle. With sharp knife, cut dough into 3-inch squares. Place 3 inches apart on ungreased, parchment-lined cookie sheets.
• Brush with egg white. Lightly press about 1 1/2 inches of wooden stick into bottom center of each dough square. With sharp knife, cut the dough diagonally from each corner to within 1/2-inch of center of each square. Sprinkle about 1 teaspoon red sugar over each square. Fold alternate corners of the square to the center to form pinwheel, overlapping the dough at the center pushing down gently to seal in center. Press one M & M in center of each pinwheel.
• Bake for 9 to 12 minutes or until set. Using spatula, immediately remove from cookie sheets.

POINSETTIA CAKE ROLL

Steps:

• For poinsettia dough, divide corn syrup between two bowls. Stir red candy coating into one bowl and green into the other just until blended. Spread each mixture onto a sheet of waxed paper to 1/2-in. thickness (about 4-in. square). Let stand, uncovered, at room temperature for 2-3 hours or until dry to the touch. Remove each mixture from waxed paper and gather into a ball. Wrap tightly in plastic wrap; let stand overnight., Make leaf and petal patterns and trace onto waxed paper and cut out, or use leaf-shaped cookie cutters. Knead a portion of green dough until pliable but not soft. Roll between waxed paper to 1/8-in. thickness. Cut out four large and four small leaves; with a toothpick, score veins. Arrange in two circles on waxed paper with center points touching. , Knead and roll out a portion of red dough as above. For each poinsettia, cut out five to seven large flower petals. Shape petals as shown in photo; place in between green leaves, matching centers. Cut out 10 to 14 smaller flower petals from red dough (use additional dough if needed). Shape as shown; arrange between large red petals., For flower stamens, form tiny balls of green dough. Place several in center of each flower, covering all petal centers. Melt white chips; stir in yellow food coloring. Transfer to a resealable heavy-duty plastic bag; cut a small hole in corner of bag. Pipe onto green centers. Store poinsettias in an airtight container at room temperature., For cake, let egg whites stand at room temperature for 30 minutes. Meanwhile, sift flour, baking powder and salt; set aside. In a large bowl, beat egg yolks until slightly thickened. Gradually add 1/4 cup sugar, beating until thick and lemon-colored. Beat in vanilla. Add sifted ingredients; mix well., In another bowl, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold a fourth of egg whites into batter; fold in remaining whites., Line a greased 15x10x1-in. baking pan with waxed paper and grease the paper. Spread batter evenly into pan. Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a large bowl, cream butter until fluffy. Beat in 2 cups confectioners' sugar, cocoa, 3 tablespoons milk and vanilla. Add remaining confectioners' sugar and enough milk to achieve desired consistency. Unroll cake; spread filling evenly to within 1/2 in. of edges. Roll up again. Place on a wire rack over a baking sheet; cover and set aside., Place chocolate chips in a small bowl. In a heavy saucepan, bring cream to a boil over low heat. Pour over chips; whisk gently until smooth. Chill for 35-45 minutes or until ganache begins to thicken, stirring occasionally. , Pour half of the ganache over cake, allowing excess to drip off. Chill cake and remaining ganache, uncovered, for 30 minutes or until remaining ganache has cooled and a thermometer reads about 62°. Pour ganache slowly in a thin stream over cake; chill until set. , If piping is desired, transfer ganache that dripped from cake into a bowl; chill for 45 minutes. Whisk until thickened, about 1 minute. Place cake on a serving platter. Place thickened ganache in a pastry bag with a #21 star tip; pipe around bottom of cake. Position poinsettias on top of cake; gently press into ganache. Store in the refrigerator.

POINSETTIA PINWHEEL COOKIES

Steps:

• In a large bowl, cream butter and confectioners' sugar. Beat in egg and food coloring. Combine flour and salt; gradually add to the creamed mixture. Stir in red-hots. Divide dough in half; wrap in plastic. Refrigerate for at least 1 hour or until firm., On a lightly floured surface, roll out one portion of dough into a 12x10-in. rectangle. With a sharp knife or pastry wheel, cut dough into 2-in. squares. Place 1 in. apart on lightly greased baking sheets. Cut through dough from each corner of square to within 1/2 in. of center. Fold alternating points of square to center to form a pinwheel; pinch gently at center to seal. Repeat with remaining dough., Bake at 350° for 7-9 minutes or until set. Remove to wire racks to cool completely. Combine the confectioners' sugar and milk. Pipe 1/2 teaspoon frosting in center of each cookie; top with red-hot.

POINSETTIA PULL APART COOKIES

Steps:

• Beat butter in standing mixer fitted with a paddle attachment until creamy. Add confectioners' sugar and beat. ?Add granulated sugar and beat. Scrape down sides. Add almond extract and beat. Add flour in two additions, beat until combined after each addition.
• Transfer 2 tablespoons of dough to a small bowl.
• Transfer ½ cup of dough to another bowl and color green with gel food coloring using a small spatula.
• Add ¼ teaspoon of red gel coloring to remaining dough in stand mixer and beat on low until combined.
• Roll out all the dough to about ¼ each thick between two sheets of parchment. Chill in refrigerator at least 1 hour.
• Preheat oven to 350 F and line 3 baking sheets with parchment paper.
• Cut a 2-inch round from the plain uncolored dough. Transfer to prepared baking sheet.
• Cut 6 leaves with a large leaf cutter from the green dough. Transfer to the same baking sheet as the 2-inch round. Top the green leaves with coarse green sanding sugar. ?Chill for at least 30 minutes.
• Cut 17 leaves with a large cutter from the red dough. Transfer to prepared baking sheet. Make a crease in center with a skewer. Sprinkle 8 with fine red sanding sugar. Chill at least 30 minute.
• Cut 5 leaves with a small leaf cutter from the remaining red dough, rolling out again if needed. Transfer to prepared baking sheet. Make a crease in center with a skewer. Chill at least 30 minutes.
• Transfer chilled baking sheets to oven and bake for 13-15 minutes. Let cool completely.
• Spread yellow decorating frosting over the uncolored round cookie with a small offset spatula. Dip in yellow sanding sugar to coat.
• To arrange the cookies on a large platter, work from the outside inches First, place the green cookies evenly spaced around the border. Then place the large plain red leaves in between the green leaves. Next add the large red sugared cookies, slightly overlapping the layer of the plain red leaves. Add in the small red leaves slightly overlapping the layer of large red sugared leaves. Finally, add the round yellow cookie in the center.
• Tools:.
• For large leaves: https://www.amazon.com/gp/product/B074P6BRKM/.
• For small leaves: https://www.amazon.com/gp/product/B010L79FOI/ (use the largest of this set).
• For the flower center: https://www.amazon.com/OUNONA-Circle-Cookie-Biscuit-Cutter/dp/B077RX5JXB/.

POINSETTIA

Steps:

• In a cocktail shaker filled with ice, combine vodka and cranberry juice. Cover and shake vigorously. Strain into a martini glass and top with generous splashes of Champagne.

POINSETTIA BLOSSOM COOKIES

Steps:

• Preheat oven to 350 degrees.
• In bowl, cream together the butter, sugar, dry Jell-O powder, eggs and extract. Add baking powder, salt, and food coloring. Add flour and mix well. Cover bowl with plastic wrap and refrigerate about 2 hours or until dough is firm. Shape dough into 1 1/4-inch balls and roll in red-colored sugar. Place balls about 2 inches apart on greased baking sheets. Using a sharp knife, make cuts in top of each ball, not quite all the way through, to make 6 pie-shaped wedges. Spread wedges apart very slightly to form flower petals; cookies will separate and flatten as they bake. Bake 8-10 minutes or until set. If using candies, immediately press one candy in center of each cookie. Let cookies cool on baking sheet a minute and then remove to wire rack to cool completely. If not using candies, pipe a dab of prepared cake frosting in center of each cookie when they are completely cooled.

EMERIL'S CHRISTMAS POINSETTIA COCKTAIL

Steps:

• Combine the vodka, Champagne and juice in a large-stemmed red wine glass.
• Add crushed ice and stir until the mixture is well chilled.
• Twist the orange strips over the glass, drop them in, and serve.

POINSETTIA PUNCH

Steps:

• Chill champagne well.
• Once champagne is chilled, tir all liquid ingredients together in a 2 quart pitcher immediately before serving.
• Serve in champagne flutes with a fresh cranberry at the bottom.

SPARKLING POINSETTIA

Steps:

• Put 1 piece crystallized ginger and the pomegranate seeds in a champagne flute. Top with the bitters. Pour in the ginger liqueur and pomegranate juice. Top with the sparkling wine and garnish with the remaining crystallized ginger.

POINSETTIA CUPCAKES

Steps:

• In a bowl, cream shortening and sugar. Beat in the egg and vanilla. Add buttermilk and sour cream. Combine the flour, cocoa and baking soda; add to the creamed mixture alternately with water. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Frost cupcakes., Trace petal pattern at right onto waxed paper; cut out. Cut petal from cardboard. Use cardboard petal from sharp knife to cut 15 petals from each fruit roll. Arrange six petals on each cupcake. Use frosting to attach three candies to each poinsettia.