All of us at Christmas have been getting ready for the most Wonderful time of the year and now the wait is almost up with some early announcements.
Yuletide Yggdrasil will be hosting a ornament contest where you can display your artistic skills. Each accepted ornament will be displayed for one day on the regional flag. Get more info We would be delighted to receive submissions from across the many regions, and representing the great diversity that NationStates has to offer. Accepted submissions will be flown as the regional flag of Christmas for a period of time during the Christmas Season. Should we receive more submissions than can be properly displayed on our flag, we will choose from among the best, but all accepted submissions will be compiled into a dispatch in order to be displayed more permanently. Feel free to be as creative or traditional in your design as you please. Perhaps you may wish to create a "classic" Christmas decoration? Or something a bit more contemporary? Or perhaps you may simply wish to design something that speaks more to you. Whatever you decide, let your creativity shine! Please be respectful in your design. We here at Christmas reserve the right to refuse to display any submissions that we deem offensive or controversial. You may utilize the Christmas Ornament Template provided below in the dispatch, or create your own. Send your submissions to Yuletide Yggdrasil If you wish for your submission to be displayed during the holiday festivities, please submit as early as possible. We will begin displaying submissions starting the 1st of December. (We will be accepting submissions throughout the Christmas Season, should you not complete your design in time but still wish for it to be included)
We would be delighted to receive submissions from across the many regions, and representing the great diversity that NationStates has to offer. Accepted submissions will be flown as the regional flag of Christmas for a period of time during the Christmas Season. Should we receive more submissions than can be properly displayed on our flag, we will choose from among the best, but all accepted submissions will be compiled into a dispatch in order to be displayed more permanently. Feel free to be as creative or traditional in your design as you please. Perhaps you may wish to create a "classic" Christmas decoration? Or something a bit more contemporary? Or perhaps you may simply wish to design something that speaks more to you. Whatever you decide, let your creativity shine! Please be respectful in your design. We here at Christmas reserve the right to refuse to display any submissions that we deem offensive or controversial. You may utilize the Christmas Ornament Template provided below in the dispatch, or create your own. Send your submissions to Yuletide Yggdrasil If you wish for your submission to be displayed during the holiday festivities, please submit as early as possible. We will begin displaying submissions starting the 1st of December. (We will be accepting submissions throughout the Christmas Season, should you not complete your design in time but still wish for it to be included)
Accepted submissions will be flown as the regional flag of Christmas for a period of time during the Christmas Season. Should we receive more submissions than can be properly displayed on our flag, we will choose from among the best, but all accepted submissions will be compiled into a dispatch in order to be displayed more permanently.
Feel free to be as creative or traditional in your design as you please. Perhaps you may wish to create a "classic" Christmas decoration? Or something a bit more contemporary? Or perhaps you may simply wish to design something that speaks more to you. Whatever you decide, let your creativity shine!
Please be respectful in your design. We here at Christmas reserve the right to refuse to display any submissions that we deem offensive or controversial.
You may utilize the Christmas Ornament Template provided below in the dispatch, or create your own.
Send your submissions to Yuletide Yggdrasil
If you wish for your submission to be displayed during the holiday festivities, please submit as early as possible. We will begin displaying submissions starting the 1st of December. (We will be accepting submissions throughout the Christmas Season, should you not complete your design in time but still wish for it to be included)
This year we had decided that we would as a region attempt to answer a question that has plagued many for many years now. Just what is the best Christmas film of all time? And to answer this question we are using the regional poll system for the whole month.We want suggestions from you so we can find the answer to this never ending question.
How to Enter:
You just need to send your favourite Christmas film(s) by telegram to Finmany
We are only accepting Christmas themed films..Sorry, but Die Hard doesnt qualify.
How the Grinch stole Christmas
The Santa Clause
Santa Clause is coming to town
Bell, Book and Candle (1958)
The Polar express
National Lampoons Christmas Vacation
Olive, The other Reindeer
A Christmas Story
While You Were Sleeping
Charlie Brown Christmas
Miracle on 34th street
Rudolph the Red Nose Reindeer
A Christmas carol (1984)
Its a wonderful life
Deck the Halls
The Nightmare before Christmas
Muppets Christmas Carol
The Christmas Cookbook
Scrumptious Savory dishes
Scrumptious Savory dishes
-2 1/2 cloves garlic
-2 tb flour
-1 tsp turmeric
-a large pinch of salt
-some black pepper (to taste)
-2 cups dill, chopped
-2 cups chives, chopped
-2 cups parsley, chopped
-2 cups cilantro, chopped
-3 tb walnuts, chopped
-3 tb dried cranberries
-4 tb butter
Preheat the oven to 400. Whisk together the eggs, garlic, flour, turmeric, salt, and black pepper. Whisk in the herbs, walnuts, and cranberries.
Melt the butter in a skillet over medium heat and pour the mixture into the pan. Spread it out evenly. Cook it until it starts to like set around the edges. Place the skillet into the now-heated oven and bake until the eggs are set. Serve in wedges like pie and with yogurt (a good rule of thumb with Iranian food is that it is served with yogurt. Otherwise, you just ain't doing it right)
This is a vegetarian one that is optimal for breakfast. Closest Western equivalent would be like quiche or frittata
-1 pound lamb or beef
-1/2 cup walnuts
-1/3 pomegranate syrup
-1 tablespoon olive oil
-1/2 cup parsley
-salt and pepper
-1 1/2 cloves garlic
Combine the walnuts, syrup, olive oil, and garlic in a food processor into a thick puree. Add parsley and pulse some more. Pour the marinade over the beef/lamb in a large casserole dish and toss it so that it is nice and drenched. Cover it and refrigerate it overnight (preferably like 12 hours). Take it out and cut the meat into like bite-sized chunks. Thread it onto skewers and wipe off the excess marinade. Heat up the grill to high heat and leave the meat out to come to room temperature. Oil the grill and grill the kebabs. Should be a lil charred on the outside and pink on the inside. Serve it with like rice or flatbread
3 cups fresh or thawed frozen cranberries, chopped 1 can (20 ounces) unsweetened crushed pineapple, drained 2 cups miniature marshmallows 1 medium apple, chopped 2/3 cup sugar 1/8 teaspoon salt 2 cups heavy whipping cream 1/4 cup chopped walnuts
In a large bowl, mix first six ingredients. Refrigerate, covered, overnight. To serve, beat cream until stiff peaks form. Fold whipped cream and walnuts into cranberry mixture
Brussel Sprout crumbles, courtesy of Earthbound Immortal Squad
(cant post actual recipe due to copyright)
1 pound leann ground beef
1/2 pound ground pork
1/2 pound ground ham
1 cup uncooked long grain rice
1 onion finely chopped
1/2 teaspoon of garlic powder
1 teaspoon of salt
1 teaspoon of ground black pepper
1 pound of sauerkraut
1 cup tomato juice
water to cover
. Place cabbage in the freezer for a few days. The night before making the rolls, take it out to thaw.
. In a large bowl, combine the beef, pork, ham, rice, onion, egg, garlic powder, salt and pepper. Mix well. Form meat mixture into oblong balls, using 1/2 cup of the mixture at a time. Then, wrap a cabbage leaf around each ball.
. Spread the sauerkraut in the bottom of a large pot, then layer cabbage rolls on top, placing them seam-side down. Pour tomato juice over rolls, then add enough water to cover. Bring to a boil, then reduce heat to low and simmer for about 3 hours, adding more water as necessary.
Kielbasa and Sauerkraut with Beer, courtesy of Yuletide Yggdrasil
1 Kielbasa ring
1 can of beer (we use a lager, good flavor for cooking -- Yuengling Lager, being the regional favorite)
1 large can of Sauerkraut (32oz?)
Brown Sugar (optional)
Cut kielbasa into links or large chunks. Place in crock pot (or large deep pan, for oven)
Pour entire large can of sauerkraut over. (Do not strain -- loses flavor)
Pour entire can of lager over.
(If using brown sugar: first combine beer and brown sugar in a small saucepan, and cook until melted together and thicker)
Add horseradish to preference. (We use LOTS)
Slow cook for around 6 to 8 hours -- Nothing is actually raw (Kielbasa is usually already smoked), so this is for flavor, mostly, get all those juices combined and seeped in. Stir and mix occasionally
Grandmoms Punch courtesy of Gypsy Lands
Christmas recipe: Grandmom's Punch (served on Christmas Eve in our family for over 50 years, long after Grandmom's death.)
3-six ounce cans of frozen concentrated lemonade (NOT pink lemonade). If the store no longer sells the 6 ounce cans, like ours, use 1 1/2 cans of 12 ounce.
1 qt. ginger ale
1 small package of frozen strawberries
1 pint vanilla ice cream
Directions: Dilute lemonade as directed. Add strawberries and soda right before serving. Add ice cream and a few ice cubes.
Red/Green Hawaiian Punch
Rainbow Sherbert Icecream
Dry Ice (effect and optional)
Yummy Hot Chocolate courtesy of The Gold Mines
Mix the liquid with warmed milk
Add some whip cream
Add some marshmallows
Crush a candy cane and add crushed candy cane to the hot chocolate
Christmas Crepes, courtesy of Little St Nick
30g butter 150g plain flour 325ml milk 1 large egg 1 tsp ground cinnamon
Melt the butter. Whisk the other ingredients thoroughly in a bowl. Add the melted butter & give a final whisk.
Melt a little butter into a frying pan. Add a few spoonfuls of the batter, and swirl it around the pan to cover as much of the pan as possible. Flip the crepe over after about a minute to cook the other side
9 oz brown wheatmeal flour
3 oz. porridge oats
3/4 teaspoons bicarbonate of soda
1 1/2 teaspoons ground ginger
9 oz. "hard" margarine
9 oz. soft brown sugar
Preheat oven to 325 degree, or gas mark 3. Grease a shallow 14 inch tin. In a bowl, combine the flour, oats, bicarb., cream of tartar, and ginger. Cut the margarine into small pieces and rub into the dry ingredients until mixture resembles breadcrumbs. Stir in the sugar. Press into the tin and press down with a floured fork. Bake 20-30 minutes, until pale brown. While still warm, cut into squares, and leave in tin until cooled. Keeps well in an airtight tin
Makes about 30 cookies.
225g butter 250g granulated sugar 50g dark brown sugar 1.5 tsp vanilla essence 0.5 tsp lemon juice
325g plain flour 1 tsp salt 0.25 tsp ground cinnamon 1 egg
250g choc chips 300g fudge bits
Preheat oven to 180°c. Melt the butter. Mix in the sugars, vanilla and lemon until smooth. Mix in flour, salt, cinnamon and the egg. Mix in choc-chips and fudge pieces. Spoon the mixture onto a baking sheet, keeping the cookies about 5cm / 2” apart. Check the oven after ten minutes. As soon as the edges of the cookies start going brown, take them out. Cool them on a rack.
The fudge helps make the cookies chewy. If you switch the fudge for something else, then switch some of the granulated sugar for brown sugar
Joyce Hardcastle Official Nanaimo Bar Recipe
(Preparation time: 30 minutes)
• ½ cup unsalted butter (European style cultured)
• ¼ cup sugar
• 5 tbsp. cocoa
• 1 egg beaten
• 1 ¼ cups graham wafer crumbs
• ½ c. finely chapped almonds
• 1 cup coconut
Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8" x 8" pan.
• ½ cup unsalted butter
• 2 Tbsp. and 2 Tsp. cream
• 2 Tbsp. vanilla custard powder
• 2 cups icing sugar
Cream butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer.
• 4 squares semi-sweet chocolate (1 oz. each)
• 2 Tbsp. unsalted butter
Melt chocolate and butter over low heat. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator. Cut the chilled sheet into square bars and serve
Nukacola, courtesy of Nuclear Wastelands
Get a rather large sized mixing bowl and a large spoon (or other mixing instrument) of your choosing. -Start by pouring in the following: -A mostly Coca-Cola base
-Add your second drink of choice. I personally prefer Mountain Dew, but I imgaine any similar drink would work, for example: Mello Yellow, Sprite, Seven Up, etc.
-Finally, I like to very slowly add cream soda into my mixture so that the cream soda taste doesn't overwhelm the other tastes and it's a perfect mixture. -After mixing your ingredient-Cola or other soda products. Just one thing to keep in mind is that an open container will allow the drink to go flat. So either bottle it, contain it securely in some other fashion, or drink it relatively quick
Blondie Bar, courtesy of Nuclear Wastelands
Cookie Dough (Using package of Ghirardelli Dark Chocolate Chip Cookie Mix): 1 Package of Cookie Dough of your choice (Ghirardelli Dark Chocolate chip cookie mix preferred)
1/2 Cup butter, softened
Brownie Batter (Using Ghirardelli Double Chocolate Brownie Mix): 1 package Ghirardelli Double Chocolate Brownie Mix
1/4 Cup water
1/3 cup vegetable oil
Preparation: Heat oven to 325*F. Lightly grease 13x9x2-inch pan. In medium bowl, stir together cookie mix, egg, and butter until dough forms, hand kneading if necessary; set aside. In a second bowl, stir together brownie mix, water, oil, and egg until fully blended. Spread brownie batter into prepared pan. Spoon cookie dough on top of brownie batter (hand kneading into flat circles to put on top works best). Bake 40-45 minutes or until cookie is golden brown. Makes ~24 servings.
Found on back of Ghirardelli Double Chocolate Brownie Mix package
(Preparation time: 20 mins, Serves: 6-8)
1 prepared graham cracker crust
1⁄2 cup milk
16 large marshmallows
1 (8 ounce) hershey chocolate bars with almonds, chopped (or the equiv in smaller bars)
1 cup whipping cream
Heat milk and marshmallows in top of a double boiler.
Add Hershey bar and stir until melted and combined.
Allow to cool to room temperature.
Whip cream until stiff
Fold the whipped cream into the chocolate mixture and pour into the graham cracker crust.
Chill at least one hour or until firm
"Warm, delectable, and aromatic - apple pockets are the perfect treat on a cold fall or winter day." - The Southern Cascadian States
Ingredients: 1hr 6 servings
3 sweet apples -- peeled, cored, and thinly sliced
2 tablespoons sugar
2 tablespoon flour
Pinch of salt
1 unbeaten egg
1 tablespoon of vanilla extract
1 tablespoon of apple pie spice
1 (15 ounce) package prepared, unbaked pie crust, thawed
Directions: Prep: 20min Cook: 40min
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a bowl, toss apple slices together with sugar, flour, salt, apple pie spice, and vanilla extract until evenly coated.
3. Lay pie dough flat on a lightly greased baking sheet. Pile apples on one side of the dough, leaving a 1-inch border. Brush border and opposite half side of dough with milk. Fold dough over apples, being careful not to over-stuff or the dough will tear. Fold over edges and pinch together to seal. Cut several small slits in the top of the pocket with a sharp knife, then brush top with beaten egg
Pepperkaker - Gingerbread, courtesy of Nisse
250 g margarine
215 g brown sugar
1 dl syrup (the sticky stuff in your kitchen, not the Max Barry novel)
75 g chopped almonds
50 g chopped candied oranges
1 soup spoon cinnamon
1/2 soup spoon ground cloves
1/2 soup spoon natron
500 g wheat flour
Blend margarine, sugar and syrup in a pan. Heat gently. Don't let it boil. Remove from heat and add almonds, candied oranges and spices. Dissolve natron in a little water and add. Stir in the flour. Cover with a lid and let dough cool overnight. Heat oven to 180° Celsius. Roll out dough on a little flour to about 3-5 mm. Cut out all the shapes you want. Bake on a tray for about 6-10 minutes. It's better for the dough to remain a little sticky, than for the gingerbread to dry out and crack. Leave to cool. If you want to, decorate with sugar icing
Almond Spritz cookies, courtesy of Reploid Productions
2 cups sifted all-purpose flour
1 tsp baking powder
1/8 tsp salt
1 cup butter (softened)
3/4 cup sugar
1 egg yolk (unbeaten)
1 tsp almond extract (alternatives can use stuff like vanilla or peppermint)
Food coloring if you want colored cookies
1) Sift together the flour, baking power, and salt in a bowl.
2) In a different bowl (preferably a stand mixer, but a large bowl with a handheld electric mixer will work just fine as well), cream the butter on medium speed, gradually adding the sugar until the mix is very light and fluffy. Add the egg yolk and almond extract and beat until it's well blended.
3) On low speed, gradually add the flour mixture, beating until it is well mixed. At this point, start beating in the food coloring if you want colored cookies. Wrap the dough and refrigerate for about a half hour.
1) Preheat oven to 350F.
2) Press the dough through the shape disk of your choice on a cookie press onto a cold, ungreased baking sheet. (There's enough butter in the dough that the cookies basically grease the sheet themselves!) Holiday season, we usually do trees and wreathes. If the dough isn't running evenly through the press or isn't sticking neatly to the cookie sheet, it may be either too cold (and thus not pressing easily), or too warm (presses very easily but doesn't stick cleanly to the cookie sheet)- in which case chill the dough or let it warm up a little longer after pulling it out of the fridge.
3) Bake 8-10 minutes or until the edges are golden brown, cool on the sheet for 5-10 minutes before transferring to a cooling rack.
The decorating glaze:
The formal recipe says to mix 3/4 cup confectioners' sugar, 1/2tsp vanilla extract, and 3-4 tsp water until smooth, but for the volume of cookies my friends and I make, it's more like "Keep stirring in confectioners' sugar into this container of water (and a little vanilla extract) until it's sort of a thick runny goop." Cookie decorating generally entails drizzling the glaze on a cookie and then dusting with sprinkles to decorate them. As the glaze dries out, it glues the sprinkles to the cookie (and conveniently, can also be used to "glue" cracked cookies back together.) Once the glaze is dry, the cookies can be readily stacked on platters or in containers for storage and distribution
Mini nut Goodies, courtesy of GoodKingWenceslas
1 package store bought pie crust
4 oz of walnuts-pecans and pistachios will work also, finely chopped
7 oz can of tomato paste ( to make the rounds)
mini cupcake tin with 12 cavities.( mold) If using a one with 24, just double the recipe
Unfold dough and make rounds., by pressing the top or bottom of the can on the dough. It should make a clean cut.
Place rounds in the center of each mold, pressing on the center.
Add 1/4 teaspoon of honey, a dash of cinnamon and nutmeg, Fill with nuts, leaving some space at the top
Sprinkle with brandy and bake for 6 minutes at 370 degrees or until lightly golden.
let cool and remove
1 C Pecan Halves (It’s puh-con, not pee-can, ok?)
1/2 C Sugar
2 Tbsp Melted Butter
1 Cup original Yellow Label Syrup (hard to find in stores, may have to order on the internet)
1/8 tsp Salt
1 tsp Vanilla Extract
Beat the eggs.
Mix in all the other ingredients.
Pour into an 8″ unbaked pie shell (yeah, store bought’s fine).
Bake @ 350 degrees for 45 minutes to 1 hour, or until the center is set.
If you want to get really decadent, serve hot with a scoop of vanilla ice cream, caramel topping and cinnamon
2 cups all purpose flour
1 cup sugar
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/2 cup butter or margarine
1 slightly beaten egg
1/4 cup milk
2/3 cup raspberry jam
2 cups sifted powdered sugar
1/2 teaspoon vanilla
2 to 3 teaspoons milk
red cinnamon candies
green food coloring
Note before starting: This makes 54 cookies, you should probably set aside an afternoon to make these and you will need a small paintbrush to finish.
In a medium mixing bowl combine flour, sugar, cinnamon, baking powder and 1/4 teaspoon salt. Cut in butter or margarine till pieces are the size of spall pea. Make a well in the center. Combine the egg and the 1/4 cup milk, add all at once to dry mixture. Stir till moistened.
One a lightly floured surface roll dough to 1/8th inch thickness. Cut into two inch circles with cookie cutter. place on ungreased baking sheet. Bake in a 375* oven for 8 to 10 minutes or till light brown on the bottom. Cool on a wire rack.
Place about 1/2 teaspoon raspberry jam on the bottom of of 1 round, top with another, repeat with remaining cookies.
In a small mixing bowl stir together powdered sugar, vanilla and enough milk to make of glazing consistency. Spread on top of each cookie with some of the glaze. for holly berries, while icing is still wet place 2 to 3 cinnamon candies on each cookie. Allow icing to completely dry. Using a small paintbrush paint several holly leaves and a stem on each cookie with the green food coloring
Cormama's Peanut Butter Pie, courtesy of Cormactopia Prime
1 cup creamy peanut butter
1 tsp vanilla
1 1/2 cups sugar
1/2 tsp salt
2 eggs (beaten)
1 1/2 cups milk
Prepare 9'' pie shell.
Preheat oven to 375.
In large bowl, beat peanut butter and vanilla at low speed.
Combine sugar and salt, gradually add to peanut butter, creaming after each addition until fluffy.
With mixer at medium speed, add eggs gradually.
At low speed, blend in milk and beat until mixture is smooth.
Pour into unbaked shell and bake 40 to 50 minutes, or until filling is set in center.
(makes an 8x8 pan)
- 3 cups of milk chocolate chips (you can use Semi-sweet or dark if you prefer)
- 1 14 ounce can of sweetened condensed milk
- 2 tsp vanilla extract
- a dash of salt
-(optional) 1/2 cup pecans (you monster)
(I also like to add 2 teaspoons extra cocoa because, more chocolate)
Spray your 8x8 pan with cooking oil, or put some oil on a paper towel and coat the sides of the pan. (you can also use butter. It tastes better, but oil is cheaper)
in a saucepan, heat chocolate, sweetened condensed milk, and salt (and extra cocoa if you like) over low heat and stir continuously until the mixture is smooth (make sure you stir it, or else you'll end up with a burnt-sugar flavored mess that is impossible to get off the bottom of your pan)
Add in vanilla and, if you absolutely must, nuts.
Pour the mixture into your oiled pan and set aside for several hours to cool and cut as desired.
Many Thanks and a Very Merry Christmas to all our chefs.
Please submit your recipes to GoodKingWenceslas
And to conclude, our Nice List also returns for our unsung heroes of NationStates. Submit a name to Little St Nick with a few words on what makes them special.
We hope to hear from many of you over the coming weeks
Wishing you a Merry Christmas,
From your friends at Christmas.