TURKEY POTATO SALAD
Ingredients :
2 cups cooked, diced turkey
2 stalks celery, chopped
2/3 cup diced water chestnuts
3 green onions, cut up
2 red potatoes, cooked and cut into cubes
1 cup lowfat plain yogurt, (or light or fat free mayonnaise)
2 tablespoons parsley flakes (or to taste)
2 teaspoons dill weed (or to taste) pepper to taste
Instructions :
1. Lightly mix the turkey, celery, onions, parsley, water chestnuts, potatoes and dill.
2. Add the yogurt or mayo and mix.
3. Add pepper to taste.
4. Serve with a roll or on a bed of lettuce with bean sprouts.
Source : Natasha Nalley &
Friday, November 18, 2005
Hot Spiced Christmas Punch
Hot Spiced Christmas Punch
Serving Size : Serves 12
Ingredients :
3 cups Pineapple juice
4 cups cranberry juice
2 cups apple cider
1 cup water
1/2 cup brown sugar
6 cinnamon sticks
1 orange, studded with cloves
1 apple, cored and sliced
Instructions :
1. Mix all ingredients in a large saucepan.
2. Add cinnamon sticks, orange studded with cloves, and one cored, sliced apple.
3. Simmer mixture for 4 hours.
4. Serve hot.
Source : Lisa Jane Morwald &
Serving Size : Serves 12
Ingredients :
3 cups Pineapple juice
4 cups cranberry juice
2 cups apple cider
1 cup water
1/2 cup brown sugar
6 cinnamon sticks
1 orange, studded with cloves
1 apple, cored and sliced
Instructions :
1. Mix all ingredients in a large saucepan.
2. Add cinnamon sticks, orange studded with cloves, and one cored, sliced apple.
3. Simmer mixture for 4 hours.
4. Serve hot.
Source : Lisa Jane Morwald &
Christmas Rum Balls
Christmas Rum Balls
Serving Size : About 5 dozen
Ingredients :
1 pkg (6 oz) semi-sweet chocolate chips
1/2 cup rum
3 tbsp light corn syrup
2 1/2 cups vanilla wafer crumbs
1/2 cup powdered sugar
1 cup chopped pecans
Powdered sugar
Instructions :
1. Melt the chocolate chips in the microwave.
2. Stir in the rum with corn syrup and set aside.
3. Combine vanilla wafer crumbs, powdered sugar and pecans.
4. Mix well then stir into chocolate mixture. Let it stand for 30 minutes.
5. Shape into 1" balls. Roll in powdered sugar.
6. Store in an airtight container in the refrigerator.
Source :
Serving Size : About 5 dozen
Ingredients :
1 pkg (6 oz) semi-sweet chocolate chips
1/2 cup rum
3 tbsp light corn syrup
2 1/2 cups vanilla wafer crumbs
1/2 cup powdered sugar
1 cup chopped pecans
Powdered sugar
Instructions :
1. Melt the chocolate chips in the microwave.
2. Stir in the rum with corn syrup and set aside.
3. Combine vanilla wafer crumbs, powdered sugar and pecans.
4. Mix well then stir into chocolate mixture. Let it stand for 30 minutes.
5. Shape into 1" balls. Roll in powdered sugar.
6. Store in an airtight container in the refrigerator.
Source :
Peppermint Cocoa Mix
Peppermint Cocoa Mix
Ingredients :
3 (4 1/2") peppermint sticks
1 c powdered sugar
1 c powdered non-dairy creamer
3/4 c Unsweetened cocoa
Instructions :
1. Place the peppermint sticks in a sealed plastic bag and beat them into a powder with a
hammer.
2. Mix the peppermint powder with powdered sugar, creamer and cocoa.
3. Store in a jar or plastic bag.
4. When you're ready to drink cocoa...
Add about 1/4 cup of this mix to 1 cup of boiling water for a serving. (Adjust this to your own
taste.)
Source :
Ingredients :
3 (4 1/2") peppermint sticks
1 c powdered sugar
1 c powdered non-dairy creamer
3/4 c Unsweetened cocoa
Instructions :
1. Place the peppermint sticks in a sealed plastic bag and beat them into a powder with a
hammer.
2. Mix the peppermint powder with powdered sugar, creamer and cocoa.
3. Store in a jar or plastic bag.
4. When you're ready to drink cocoa...
Add about 1/4 cup of this mix to 1 cup of boiling water for a serving. (Adjust this to your own
taste.)
Source :
Key Lime Pie
Key Lime Pie
Ingredients :
3 eggs, separated
1 (14-oz.) sweetened condensed milk
1/2 cup lime juice
2 drops green food coloring (optional)
1 (9-inch) unbaked pie crust
1/2 teaspoon cream of tartar
1/3 cup sugar
Instructions :
1. Preheat the oven to 325 deg.
2. With a mixer, beat the egg yolks in medium-sized bowl.
3. Gradually beat in the sweetened condensed milk and the lime juice. Stir in food coloring.
4. Pour into the pie crust. Bake for 30 minutes and remove from oven.
5. Increase oven temperature to 350.
Preparing Meringue :
6. Beat egg whites with cream of tartar to soft peaks.
7. Beat in sugar 1 tablespoon at a time. Beat 4 minutes longer or until stiff, glossy peaks form
and sugar is dissolved.
8. Immediately spread meringue over hot pie, carefully sealing to edge of crust to prevent
meringue from shrinking.
9. Bake 15 minutes and Cool for about 1 hour.
10.Chill at least 3 hours before serving. Store left-overs covered in the refrigerator.
Source :
Ingredients :
3 eggs, separated
1 (14-oz.) sweetened condensed milk
1/2 cup lime juice
2 drops green food coloring (optional)
1 (9-inch) unbaked pie crust
1/2 teaspoon cream of tartar
1/3 cup sugar
Instructions :
1. Preheat the oven to 325 deg.
2. With a mixer, beat the egg yolks in medium-sized bowl.
3. Gradually beat in the sweetened condensed milk and the lime juice. Stir in food coloring.
4. Pour into the pie crust. Bake for 30 minutes and remove from oven.
5. Increase oven temperature to 350.
Preparing Meringue :
6. Beat egg whites with cream of tartar to soft peaks.
7. Beat in sugar 1 tablespoon at a time. Beat 4 minutes longer or until stiff, glossy peaks form
and sugar is dissolved.
8. Immediately spread meringue over hot pie, carefully sealing to edge of crust to prevent
meringue from shrinking.
9. Bake 15 minutes and Cool for about 1 hour.
10.Chill at least 3 hours before serving. Store left-overs covered in the refrigerator.
Source :
Sunday, November 13, 2005
Chocolate Turtle Cheesecake !!
Chocolate Turtle Cheesecake
Ingredients :
1 (7-oz.) package caramels
1/4 cup evaporated milk
3/4 cup chopped pecans,
divided1 (9-inch) chocolate crumb piecrust
2 (3-oz.) packages cream cheese,
softened 1/2 cup sour cream
1 1/4 cups milk
1 (3.9 oz.) package chocolate instant pudding mix
1/2 cup fudge topping
Instructions :
1. Place the caramels and evaporated milk in a heavy saucepan.
2. Heat over medium-low heat, stirring constantly until smooth (about 5 minutes).
3. Stir in 1/2 cup chopped pecans and pour into the piecrust.
4. Combine cream cheese, sour cream, and milk in a blender. Blend until smooth.
5. Add the pudding mix and blend for about 30 seconds longer.
6. Pour the pudding mixture over the caramel layer in the pie shell.
7. Loosely cover the pie and chill at least 15 minutes.
8. Drizzle the fudge topping over the top of the pudding layer in a decorative pattern.
9. Sprinkle the top of cake with the rest of the pecans.
10. Loosely cover pie and kept in the refridgerator until ready to serve.
Source : Home4Christmas
Ingredients :
1 (7-oz.) package caramels
1/4 cup evaporated milk
3/4 cup chopped pecans,
divided1 (9-inch) chocolate crumb piecrust
2 (3-oz.) packages cream cheese,
softened 1/2 cup sour cream
1 1/4 cups milk
1 (3.9 oz.) package chocolate instant pudding mix
1/2 cup fudge topping
Instructions :
1. Place the caramels and evaporated milk in a heavy saucepan.
2. Heat over medium-low heat, stirring constantly until smooth (about 5 minutes).
3. Stir in 1/2 cup chopped pecans and pour into the piecrust.
4. Combine cream cheese, sour cream, and milk in a blender. Blend until smooth.
5. Add the pudding mix and blend for about 30 seconds longer.
6. Pour the pudding mixture over the caramel layer in the pie shell.
7. Loosely cover the pie and chill at least 15 minutes.
8. Drizzle the fudge topping over the top of the pudding layer in a decorative pattern.
9. Sprinkle the top of cake with the rest of the pecans.
10. Loosely cover pie and kept in the refridgerator until ready to serve.
Source : Home4Christmas
Easy Fruit Cake !!
Easy Fruitcake
Ingredients :
1 pound candied cherries,
halved5 candied pineapple slices
6 cups golden raisins
1 1/2 cups candied mixed fruit peel
1 cup pecans
1 cup all-purpose flour
2 cups butter,
softened2 cups white sugar
6 eggs
1 teaspoon vanilla extract
1/4 cup orange juice
5 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
6 pecans
Instructions :
1. Preheat oven to 275 degrees F (135 degrees C).
2. Line the bottom and sides of two greased 9 x 5 x 3 inch loaf pans with greased brown paper.
3. In a large bowl, stir together cherries, raisins, 1 cup pecans, pineapple, mixed peel, and 1 cup
flour.
4. Mix until the fruit is coated with flour.
5. In another large bowl, cream the butter or margarine and sugar together.
6. Beat in eggs 1 at a time. Mix in orange juice and vanilla.
7. Combine 5 cups flour, baking powder, and salt; stir into the creamed mixture.
8. Stir in floured fruit and nuts. Mix. Spoon batter into prepared pans.
9. Fill each pan 3/4 full. Arrange pecans over tops.
10. Bake for about 3 hours, until toothpick comes out clean.
11. Cover with foil if top gets too dark while baking.
Source : Home4Christmas
Ingredients :
1 pound candied cherries,
halved5 candied pineapple slices
6 cups golden raisins
1 1/2 cups candied mixed fruit peel
1 cup pecans
1 cup all-purpose flour
2 cups butter,
softened2 cups white sugar
6 eggs
1 teaspoon vanilla extract
1/4 cup orange juice
5 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
6 pecans
Instructions :
1. Preheat oven to 275 degrees F (135 degrees C).
2. Line the bottom and sides of two greased 9 x 5 x 3 inch loaf pans with greased brown paper.
3. In a large bowl, stir together cherries, raisins, 1 cup pecans, pineapple, mixed peel, and 1 cup
flour.
4. Mix until the fruit is coated with flour.
5. In another large bowl, cream the butter or margarine and sugar together.
6. Beat in eggs 1 at a time. Mix in orange juice and vanilla.
7. Combine 5 cups flour, baking powder, and salt; stir into the creamed mixture.
8. Stir in floured fruit and nuts. Mix. Spoon batter into prepared pans.
9. Fill each pan 3/4 full. Arrange pecans over tops.
10. Bake for about 3 hours, until toothpick comes out clean.
11. Cover with foil if top gets too dark while baking.
Source : Home4Christmas
Chocolate Orange Truffles !!
Chocolate Orange Truffles
Ingredients :
1/4 cup unsalted butter
3 tablespoons heavy cream
4 (1 ounce) squares semisweet chocolate, chopped
2 tablespoons orange liqueur
1 teaspoon grated orange zest
4 (1 ounce) squares semisweet chocolate, chopped
1 tablespoon vegetable oil
Instructions :
1. In a medium saucepan over medium-high heat, combine butter and cream.
2. Bring to a boil, and remove from heat.
3. Stir in 4 ounces chopped chocolate, orange liqueur, and orange zest; continue stirring until
smooth.
4. Pour truffle mixture into a shallow bowl or a 9X5 in loaf pan. Chill until firm for about 2
hours.
5. Line a baking sheet with waxed paper.
6. Shape chilled truffle mixture by rounded teaspoons into small balls. (a melon baller also
works well for this part).
7. Place on prepared baking sheet. Chill until firm, about 30 minutes.
8. In the top of a double boiler over lightly simmering water, melt remaining 4 ounces chocolate
with the oil, stirring until smooth. Cool to lukewarm.
9. Drop truffles, one at a time, into melted chocolate mixture.
10. Using 2 forks, lift truffles out of the chocolate, allowing any excess chocolate to drip back into
the pan before transferring back onto baking sheet. Chill until set.
Source : christmas.allrecipes.com
Ingredients :
1/4 cup unsalted butter
3 tablespoons heavy cream
4 (1 ounce) squares semisweet chocolate, chopped
2 tablespoons orange liqueur
1 teaspoon grated orange zest
4 (1 ounce) squares semisweet chocolate, chopped
1 tablespoon vegetable oil
Instructions :
1. In a medium saucepan over medium-high heat, combine butter and cream.
2. Bring to a boil, and remove from heat.
3. Stir in 4 ounces chopped chocolate, orange liqueur, and orange zest; continue stirring until
smooth.
4. Pour truffle mixture into a shallow bowl or a 9X5 in loaf pan. Chill until firm for about 2
hours.
5. Line a baking sheet with waxed paper.
6. Shape chilled truffle mixture by rounded teaspoons into small balls. (a melon baller also
works well for this part).
7. Place on prepared baking sheet. Chill until firm, about 30 minutes.
8. In the top of a double boiler over lightly simmering water, melt remaining 4 ounces chocolate
with the oil, stirring until smooth. Cool to lukewarm.
9. Drop truffles, one at a time, into melted chocolate mixture.
10. Using 2 forks, lift truffles out of the chocolate, allowing any excess chocolate to drip back into
the pan before transferring back onto baking sheet. Chill until set.
Source : christmas.allrecipes.com
Jingle Bell Fudge !!
Jingle Bell Fudge
Serving Size : 64 servings
Ingredients :
12 oz Butterscotch chips
1/2 c Chunky peanut butter
2/3 c Sweetened condensed milk
1/2 c Walnuts (chopped)
Instructions :
1. Combine butterscotch chips and peanut butter in top of double boiler.
2. Place over, not boiling water until butterscotch melts; remove from water.
3. Stir until blended;
4. Add milk and stir just until blended.
5. Spread in foil-lined 8-inch square pan.
6. Press chopped nuts into surface, if desired, and chill until firm.
7. Cut into 1-inch squares
Source : Home4Christmas
Serving Size : 64 servings
Ingredients :
12 oz Butterscotch chips
1/2 c Chunky peanut butter
2/3 c Sweetened condensed milk
1/2 c Walnuts (chopped)
Instructions :
1. Combine butterscotch chips and peanut butter in top of double boiler.
2. Place over, not boiling water until butterscotch melts; remove from water.
3. Stir until blended;
4. Add milk and stir just until blended.
5. Spread in foil-lined 8-inch square pan.
6. Press chopped nuts into surface, if desired, and chill until firm.
7. Cut into 1-inch squares
Source : Home4Christmas
Traditional Christmas Pudding With Brandy Sauce !!
Traditional Christmas Pudding With Brandy Sauce
Serving Size : 8 servings
Ingredients
8 oz Currants
4 oz Sultanas
4 oz Raisins
4 oz Chopped candied peel
1 oz Skinned & chopped almonds
4 oz Wholewheat flour
1/2 ts Salt
1/2 ts Grated nutmeg
1/2 ts Ground ginger
1 1/2 ts Mixed spice
8 oz Brown sugar
4 oz Wholewheat breadcrumbs
8 oz Vegetable suet
1 ea Lemon, juice & rind
1 tb Molasses
5 tb Water & rum mixed
Instructions
1. Grease a 2 pint pudding basin & use a large saucepan to hold the basin.
2. Wash currants, sultanas & raisins in warm water & pat dry.
3. Put fruit in large bowl with candied peel & almonds.
4. Sift flour, salt & spices into bowl & add sugar, breadcrumbs & suet.
5. Mix well then stir in lemon juice, rind & molasses with enough of the water & rum mixture to
make a soft mixture.
6. Turn into the basin, cover with waxed paper & aluminum foil & put basin into pot.
7. Pour enough water into the pot to reach halfway up the side of the basin.
8. Bring to a boil, cover saucepan & let pudding steam gently for 4 hours, watching the water
level & topping up with boiling water if necessary.
9. When cooked, cool the pudding & store in a cool dry place for up to 2 months.
10. Before serving, steam pudding again for 3 hours. Turn out onto a serving platter & flame
with brandy if you desire.
TIPS :
(1) The pudding can be cut in half & make 2 smaller puddings.
(2) Keeps up to 3 months in the fridge.
Source : iChef
Serving Size : 8 servings
Ingredients
8 oz Currants
4 oz Sultanas
4 oz Raisins
4 oz Chopped candied peel
1 oz Skinned & chopped almonds
4 oz Wholewheat flour
1/2 ts Salt
1/2 ts Grated nutmeg
1/2 ts Ground ginger
1 1/2 ts Mixed spice
8 oz Brown sugar
4 oz Wholewheat breadcrumbs
8 oz Vegetable suet
1 ea Lemon, juice & rind
1 tb Molasses
5 tb Water & rum mixed
Instructions
1. Grease a 2 pint pudding basin & use a large saucepan to hold the basin.
2. Wash currants, sultanas & raisins in warm water & pat dry.
3. Put fruit in large bowl with candied peel & almonds.
4. Sift flour, salt & spices into bowl & add sugar, breadcrumbs & suet.
5. Mix well then stir in lemon juice, rind & molasses with enough of the water & rum mixture to
make a soft mixture.
6. Turn into the basin, cover with waxed paper & aluminum foil & put basin into pot.
7. Pour enough water into the pot to reach halfway up the side of the basin.
8. Bring to a boil, cover saucepan & let pudding steam gently for 4 hours, watching the water
level & topping up with boiling water if necessary.
9. When cooked, cool the pudding & store in a cool dry place for up to 2 months.
10. Before serving, steam pudding again for 3 hours. Turn out onto a serving platter & flame
with brandy if you desire.
TIPS :
(1) The pudding can be cut in half & make 2 smaller puddings.
(2) Keeps up to 3 months in the fridge.
Source : iChef
Yummy Oatmeal Cookies !!
Oatmeal Cookies
Serving Size : About 3 dozen
Ingredients & Instructions :
Mix the following in a large bowl. Beat well.
3/4 cups cooking oil
1/2 cups subar
1/2 cups brown sugar
2 eggs
Mix the following in a second large bowl.
2 cups flour
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
2 cups oatmeal
After both bowl are mixed, mix them together. Then add :
12 ounces of choc. chips
1-3/4 cup chopped walnuts (optional)
(1) Blend together.
(2) Put tablespoon size lumps on a greased cookie sheet.
(3) Bake at 375 for 14 minutes.
Source : John & Lisa Gardner &
Serving Size : About 3 dozen
Ingredients & Instructions :
Mix the following in a large bowl. Beat well.
3/4 cups cooking oil
1/2 cups subar
1/2 cups brown sugar
2 eggs
Mix the following in a second large bowl.
2 cups flour
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
2 cups oatmeal
After both bowl are mixed, mix them together. Then add :
12 ounces of choc. chips
1-3/4 cup chopped walnuts (optional)
(1) Blend together.
(2) Put tablespoon size lumps on a greased cookie sheet.
(3) Bake at 375 for 14 minutes.
Source : John & Lisa Gardner &
Delicious Apple Pie !!
Apple Pie
Ingredients:
A.
1 home made crust or use a pre-made one
1 large egg white (slightly beaten)
B.
5 cups fresh peeled apples
1/2 cup powdered sugar
1/4 cup brown sugar
3 tablespoons whole wheat flour
1/4 teaspoon salt
1/2 teaspoon cinnamon
C.
3/4 cups whole wheat flour
1/4 cup powdered sugar
1/4 cup brown sugar
Bit over 1/3 cup melted butter
Instructions :
1. Brush egg white on crust, bake until light brown for about 6 minutes.
2. Combine B ingredients and mix well, spoon into crust.
3. Mix C ingredients and put on as the top of the pie in thin sheets.
4. Bake at 375 for about 50 minutes5. Cool for about 4 hours.
Tip : Goes well with vanilla ice cream and hard sauce.
Ingredients:
A.
1 home made crust or use a pre-made one
1 large egg white (slightly beaten)
B.
5 cups fresh peeled apples
1/2 cup powdered sugar
1/4 cup brown sugar
3 tablespoons whole wheat flour
1/4 teaspoon salt
1/2 teaspoon cinnamon
C.
3/4 cups whole wheat flour
1/4 cup powdered sugar
1/4 cup brown sugar
Bit over 1/3 cup melted butter
Instructions :
1. Brush egg white on crust, bake until light brown for about 6 minutes.
2. Combine B ingredients and mix well, spoon into crust.
3. Mix C ingredients and put on as the top of the pie in thin sheets.
4. Bake at 375 for about 50 minutes5. Cool for about 4 hours.
Tip : Goes well with vanilla ice cream and hard sauce.
Snowballs for Christmas !!
Mint Snowballs
Serving Size : 4 dozen
Ingredients :
1/2 Cup Icing Sugar
1/2 Cup Shortning
1/2 Cup Butter
1/2 Tsp Peppermint Flavoring
2 Cups All Purpose Flour
1/2 Tsp Salt
Instructions :
(1) Cream sugar, shortning, butter, and extract thoroughly.
(2) Measure flour WITHOUT sifting into wax paper,
(3) Add salt and blend well.
(4) Now add dry ingredients to creamed mixture. Mix well and form into one inch balls.
(5) Place on cookie sheet and cook in 400F oven 8-10 minutes.
(6) Cool on rack. Dip tops in icing, pink and green, then in coconut.
Serving Size : 4 dozen
Ingredients :
1/2 Cup Icing Sugar
1/2 Cup Shortning
1/2 Cup Butter
1/2 Tsp Peppermint Flavoring
2 Cups All Purpose Flour
1/2 Tsp Salt
Instructions :
(1) Cream sugar, shortning, butter, and extract thoroughly.
(2) Measure flour WITHOUT sifting into wax paper,
(3) Add salt and blend well.
(4) Now add dry ingredients to creamed mixture. Mix well and form into one inch balls.
(5) Place on cookie sheet and cook in 400F oven 8-10 minutes.
(6) Cool on rack. Dip tops in icing, pink and green, then in coconut.
Wednesday, November 02, 2005
Rich Christmas Cake for Christmas Time !!
Rich Christmas Cake
Ingredients :
450 g Sultanas
450 g Seedless raisins
230 g Currants
230 g Mixed peel
230 g Glace pineapple
230 g Glace apricots
4 tbls Brandy
4 tb Sherry
230 g Prunes
450 g Butter
450 g Brown sugar
12 eggs large
450 g Plain flour
115 g Rice flour
1 ts Parisian essence (caramel - will give a darker color)
2 tb Ultra-strong coffee.
Instructions :
Clean and prepare all fruit except the prunes. Pick over vine fruit and remove any stems. Chop the larger fruit into small pieces. Mix the fruits in a bowl and add brandy and sherry. Cover tightly and leave overnight or longer.
Prepare one deep 25 cm (10") square cake tin (OR one 20 cm (8") square tin and one 15 cm (6") square for one cake to keep and one to give). Grease the interior of the tins with butter. Line with two layers of brown paper cut to fit and to project above the sides of the tin by about 5 cm (2").
Inside the brown paper, fit a layer of grease proof paper, projecting similarly. Butter the inside of the grease proof. Pit and chop the prunes. Cream the butter and sugar well. Add the eggs, one at a time, mixing each in thoroughly. Add prunes. Sift flours together and add the butter-sugar mixture alternately with the fruit. Add the essence and coffee.
Put the mixture into the prepared tins(s). Dip one hand in cold water and pat the surface of the cake flat. (The thin layer of water keeps the surface moist for a long time and lessens the chance of the cake rising in the middle.) Bake in a preheated 150 C (300 F) oven for 1 hour, then reduce the heat to 135C (275 F) and bake for a further 2 1/4 hours. Take the cake from the oven and fold the extra paper layers over the top of the cake, tin and all, while still hot in at least 4 layers of newspaper. Place on a rack and leave overnight. (This process keeps the cake moist and prevents it cracking on top while it cools.) In the morning, remove from the tin, peel off the paper and store the cakes(s) in an airtight tin.
Ingredients :
450 g Sultanas
450 g Seedless raisins
230 g Currants
230 g Mixed peel
230 g Glace pineapple
230 g Glace apricots
4 tbls Brandy
4 tb Sherry
230 g Prunes
450 g Butter
450 g Brown sugar
12 eggs large
450 g Plain flour
115 g Rice flour
1 ts Parisian essence (caramel - will give a darker color)
2 tb Ultra-strong coffee.
Instructions :
Clean and prepare all fruit except the prunes. Pick over vine fruit and remove any stems. Chop the larger fruit into small pieces. Mix the fruits in a bowl and add brandy and sherry. Cover tightly and leave overnight or longer.
Prepare one deep 25 cm (10") square cake tin (OR one 20 cm (8") square tin and one 15 cm (6") square for one cake to keep and one to give). Grease the interior of the tins with butter. Line with two layers of brown paper cut to fit and to project above the sides of the tin by about 5 cm (2").
Inside the brown paper, fit a layer of grease proof paper, projecting similarly. Butter the inside of the grease proof. Pit and chop the prunes. Cream the butter and sugar well. Add the eggs, one at a time, mixing each in thoroughly. Add prunes. Sift flours together and add the butter-sugar mixture alternately with the fruit. Add the essence and coffee.
Put the mixture into the prepared tins(s). Dip one hand in cold water and pat the surface of the cake flat. (The thin layer of water keeps the surface moist for a long time and lessens the chance of the cake rising in the middle.) Bake in a preheated 150 C (300 F) oven for 1 hour, then reduce the heat to 135C (275 F) and bake for a further 2 1/4 hours. Take the cake from the oven and fold the extra paper layers over the top of the cake, tin and all, while still hot in at least 4 layers of newspaper. Place on a rack and leave overnight. (This process keeps the cake moist and prevents it cracking on top while it cools.) In the morning, remove from the tin, peel off the paper and store the cakes(s) in an airtight tin.
Tuesday, November 01, 2005
Rocking Horse shaped Cookies !
Gingerbread Cutouts
Serving Size : About 2 dozen
Ingredients :
1/2 cup butter (no substitutes), softened
1/2 cup packed brown sugar
1/2 cup molasses
1 egg
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 to 2 tablespoons cold water
Instructions :
Take a mixing bowl and cream the butter and brown sugar.
Beat in molasses and egg. Combine the flour, baking soda, cloves, cinnamon, ginger and salt;
Mix well to the creamed mixture alternately with water.
Cover and refrigerate for 1 hour or until easy to handle.
On a well-floured surface, roll out dough to 1/4-inch thickness. Cut with a rocking horse cookie cutter or cutter of your choice dipped in flour. Place 2 inches apart on greased baking sheets.
Bake at 350 F for 9-11 minutes or until edges are firm. Remove to wire racks to cool
Source: PastryWiz Food Resource Center
Serving Size : About 2 dozen
Ingredients :
1/2 cup butter (no substitutes), softened
1/2 cup packed brown sugar
1/2 cup molasses
1 egg
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 to 2 tablespoons cold water
Instructions :
Take a mixing bowl and cream the butter and brown sugar.
Beat in molasses and egg. Combine the flour, baking soda, cloves, cinnamon, ginger and salt;
Mix well to the creamed mixture alternately with water.
Cover and refrigerate for 1 hour or until easy to handle.
On a well-floured surface, roll out dough to 1/4-inch thickness. Cut with a rocking horse cookie cutter or cutter of your choice dipped in flour. Place 2 inches apart on greased baking sheets.
Bake at 350 F for 9-11 minutes or until edges are firm. Remove to wire racks to cool
Source: PastryWiz Food Resource Center
Chewy & Nutty Cookies
Leckerli
Serving Size : 5 dozen cookies
Ingredients :
3/4 cup acacia honey
1/2 cup granulated sugar
1/2 teaspoon finely grated lemon zest
1/4 teaspoon cinnamon
1/4 teaspoon freshly ground black pepper
Pinch of freshly grated nutmeg
Pinch of ground ginger
Pinch of ground cloves
Pinch of freshly ground white pepperScant
2/3 cup finely diced candied lemon and orange rind
1 1/4 cups plus 2 tablespoons sliced almonds (4 1/2 ounces)
1/4 cup kirsch (unsweetened cherry liquor)
2 cups plus 2 tablespoons all-purpose flour, plus more for dusting
1/2 teaspoon baking soda
2/3 cup confectioners' sugar (powdered sugar)
1 1/2 tablespoons water
Instructions :
Remove the pan from the heat and add the candied citrus rind, 1 cup plus 2 tablespoons of the almonds and 3 tablespoons plus 1 teaspoon of the kirsch. Sift the 2 cups plus 2 tablespoons of flour and the baking soda over the mixture and stir to incorporate.
Source: PastryWiz Food Resource Center
Serving Size : 5 dozen cookies
Ingredients :
3/4 cup acacia honey
1/2 cup granulated sugar
1/2 teaspoon finely grated lemon zest
1/4 teaspoon cinnamon
1/4 teaspoon freshly ground black pepper
Pinch of freshly grated nutmeg
Pinch of ground ginger
Pinch of ground cloves
Pinch of freshly ground white pepperScant
2/3 cup finely diced candied lemon and orange rind
1 1/4 cups plus 2 tablespoons sliced almonds (4 1/2 ounces)
1/4 cup kirsch (unsweetened cherry liquor)
2 cups plus 2 tablespoons all-purpose flour, plus more for dusting
1/2 teaspoon baking soda
2/3 cup confectioners' sugar (powdered sugar)
1 1/2 tablespoons water
Instructions :
Take a medium saucepan, combine the honey with the granulated sugar, cinnamon, cloves, black pepper, lemon zest, nutmeg, ginger, and white pepper. Stir occasionally while cooking over low heat, until the honey and sugar are melted for about 3 minutes.
Remove the pan from the heat and add the candied citrus rind, 1 cup plus 2 tablespoons of the almonds and 3 tablespoons plus 1 teaspoon of the kirsch. Sift the 2 cups plus 2 tablespoons of flour and the baking soda over the mixture and stir to incorporate.
Line a baking sheet with plastic wrap. Scrape the dough onto the plastic and flatten into a disk. Wrap and refrigerate until firm for about 2 hours.
Liberally flour a work surface. Roll out the dough to a 12-inch square about 3/8 inch thick. Line a large cookie sheet with parchment paper and slide the dough onto it.
Prick all over with a fork. Scatter the remaining 1/4 cup of almonds on top. Cover with plastic wrap and refrigerate overnight.
Preheat the oven to 400 F. In a small bowl, mix the confectioners' sugar with the water and the remaining 2 teaspoons of kirsch. Bake the cookie square for 14 minutes, or until golden. Immediately brush the glaze on top. Slide the parchment onto a rack and let the cookie cool completely. On a work surface, using a large, sharp knife, trim the edges of the square, then cut it into four 3-inch-wide strips. Cut each strip into 3/4-inch bars.
Tip : The cookies can be stored in an airtight container at room temperature for up to 1 week or frozen for up to 2 months.
Source: PastryWiz Food Resource Center
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