Christmas Goodies....

For Christmas I'm going to make both my parents & my ILs a basket with some Christmas goodies. So far I'm making

* The evil BellyBelly fudge ;)
* Rum balls (some white choc, some dark choc)
* Peanut butter squares
* Edinburough rock (I've made it before years ago, so might be adventurous & do it again!)

The only things I can't use is coconut - so coconut ice & rocky road are out.

So who has some more suggestions for me.......
Christy I know you do this sort of thing as well - what do you usually make?

Sarah I always include shortbread and gingerbread biscuits in mine.
And I often do hand made choccies (all sorts including truffles - i have receipes for craisin, port and dark choc; dark choc and ginger; peanut butter and milk choc).
What about fruit cake? I have heaps of different receipes and they're not all those really complex ones you have to start in the middle of the year! Even have one for 'frozen choc fruit cake pudding'.
I also have a "receipe" for a choc christmas tree I can post.
Are you into making jam/conserve/jelly at all? What about preserved lemons/nectarines etc. They don't have to be eaten but can be put in a nice jar for display.
My IL's love to put dried fruit in the baskets they make for church. They have one of those things where you stew (I think) the fruit, put it on this tray thing and let it dry then cut/break it into pieces and it's like those fruit straps you buy. I always make them bring me a batch when they visit from interstate!
What about mince slice bites? (Can post the receipe)
almond nougat?
pistachio shortbread mounds
passionfruit butter yoyo bites
cream cheese filled brandied dates
stained glass christmas cookies (really really popular when I took them to work!)

If there is anything you want receipes for - let me know and I will post them.

What is the Edinburough Rock? Sounds interesting!

MG :)

When I was a kid mum and I used to make stuff that looked like mini puddings we'd pour white chocolate on top of them (custard) and them mum brought green glaze stuff and just it into small strips for leaves, and then we'd finely chop a cherry and place it on top. They were fiddly to make and we did it for a couple of years till mum couldn't be bothered anymore, and I wasn't interested in helping anymore LOL. But they were totally awesome and heaps yummy. She probably still has the receipe for them too.

Love

MG Edinburourgh Rock is a hard lolly. Can you post the recipes for your truffles, mint slice biscuits & stained glass biscuits please :) No so much into the fruity thing this time, we're going totally norti ;)

Kathryn sounds similar to what we make sometimes - it was a biscuit base with choc covered marshmallow thing as the pudding.

Yep Edinburough Rock is pretty well the same thing Jillian. You just have to be really careful at the pulling stage cos it is really really HOT! Your popcorn ideas are good Jillian, thanks. What's Hawaiian Crunch though?

Edinburgh Rock
1pound sugar
½ pint water
pinch cream of tartar
icing sugar
peppermint essence
cochineal (red food colouring)

Dissolve sugar in water, stirring gently all the time.
When solution is nearly boiling, add cream of tartar.
Boil until a temperature of 285oF is reached.
Remove from heat and pour onto and oiled surface.
Allow to cool slightly.
With a spatula, turn sides to middle.
Divide the mixture into 2 parts; add peppermint essence to one and cochineal to the other.
Coat fingers with icing sugar.
Pull each portion, keeping it straight until it is dull and almost set.
Twist lengths around each other, cut into equal lengths.
Leave on wax paper in a warm room for at least 24hrs, until it becomes powdery.

oooooo the rock sounds great! Will have to make that! I'm at work at the minute Sarah but will post those receipes as soon as I get home tonight.

MG :)

Sarah, I do a hamper full of goodies for my great Aunt and as well as the things you have mentioned, I also do a few pots of homemade jam or marmalade.......(I use the breadmaker) and label them up and trim them nicely......

Sarah where can I find this evil fudge recipe????

hmmm in the Breadmaker Lucy??? and here I was going to sell mine. What a great idea.

Great idea Sarah! I think I'll be doing this too, you know my fave white christmas mmmmmmm!

OooOooooOooo Lucy you are a gem :) I'll be making some jam this year I think :)

Breadmaker jam is easy peasy! I can never be bothered with all the faff of making a huge pan of jam......too much laborious prep and too many sticky heavy pans.......but breadmaker recipes usually make a smaller amount, and it is just set and forget.......most of the breadmaker instruction books have a recipe section with a jam recipe in it.....but if anyone wants mine, let me know.........

Yes please Lucy, can you post a recipe for me, I lost my breadmaker recipe book!

OMG I just searched the entire recipe forum & the fudge recipe is goooooone :crying: Someone pretty pretty please can I get a copy of it.

I didn't find the fudge straight away - I'm sure I've got it somewhere - but I did find this. I don't even remember making it but it sounds good. :)

Malteser Fudge Slice

Serves 16

1 Cup self raising flour
¾ cup cocoa powder
120g maltesers
2 eggs lightly beaten
¾ cup sugar
2 tbs vegetable oil
2x 200g light vanilla fruche
Icing sugar (optional)

1. Preheat oven to 180 and coat a lamington tin with cooking spray

2. Sift the flour and cocoa powder into a large bowl. Stir in the maltesers.


3. combine the eggs, sugar, oil and Fruche and fold into the flour mixture

4. Spread into the prepared tin and bake for about 30 mins or until firm to touch.


5. Cool in the pan. Cut into 16 pieces and dust with icing sugar

Can someone please post the recipe for this "evil fudge"? This year we're making sweet treats for the adults and only buying presents for the kids (BIG family) and that fudge would be an awesome inclusion in a hamper :)

I think it might be Nell's recipe.... Might have to con her into coming in here to post!

that would be great Sarah! I think it would be an AWESOME addition to our xmas hampers :)

I thought the fudge recipe was mel's? The really easy one with condensed milk and chocolate? I might have it in an email.

Searching for the recipe too...

Sarah I do these for friends yep, I put in fudge, rocky road and generally a shortbread. Sometimes I get really creative & make butter biscuits cut out into Christmas shapes like stars and trees and put icing & hundreds & thousands on them, YUM! LOL... but thats about all I do.

MIL has it she's finding it for me so its a race between her and mel LOL!

Melting moments are always a favourite with my family. I usually package them up in a 'tube' shaped package and tie a pretty ribbon at each end...
I have a recipe for triple chocolate fudge brownies, if that's not too much along with your evil fudge. They usually go down pretty well too.
Oh, and lemon butter is really nice as well if you have a double saucepan.
Those little mini christmas puddings that Kathryn was talking about look really effective as well. We used to cheat and buy ready-made puddings and just scoop it out and roll it into balls... Much easier.

Yes I think you are right there Cai. Sorry Mel. Should have known, she was the one in that thread all the time ;)

I have an easy fudge recipe;
3 Cups choc melts
1 1/2 tsp vanilla essence
40g unsalted butter
1x 395g can sweetened condensed milk

place choc melts, vanilla essence, butter and condensed milk in a pan, stir over low heat until melted. Remove from heat and allow to cool.
pour into a prepared 20cm tin, cover and refrigerate until firm.

My kids love this !!! and, they love helping to make it too.

Yaaaaaay Lisa, that's it!! That's the one :D Thank you soooo much :)

I could only find mine which uses marshmallow cream... but hard to get in Australia ;) Unless Cai can hook you up with USA foods... Lisa's is very similar to Mel's... easier too!

You're welcome Sarah !!!
Oh... it is the yummiest, most addictive fudge ever :)
Hope you enjoy it

Well there ya go Shannon, the original thread must've been chopped up & combined into that one!

https://www.bellybelly.com.au/forums...ad.php?t=23062

Ta daaaa!

Thaaaaaanks :D

Oh duh me... nevermind *oops*

*hugs*

Hi Sarah, here are those receipes...

Craisin, Port and Dark Choc Truffles

Ingredients:
¼ cup (60ml) thickened cream
200g dark eating choc, chopped coarsely (cc)
2 tablespoons port
1/3 cup (50g) craisins, cc
300g dark eating choc melted.

1. Combine cream and chopped choc in small saucepan; stir over low heat until smooth, stir in port and craisins. Transfer to small bowl, cover; refrigerate 3 hours or overnight.
2. Working with a qtr of choc mix at a time (keeping remainder under refrigeration), roll rounded teaspoons into balls; place on tray. Freeze truffles until firm.
3. Working quickly, dip truffles in melted choc then roll gently in hands to coat evenly, return to tray; refrigerate until firm.

Dark Choc and Ginger Truffles
Ingredients:
1/3 cup (80ml) thickened cream
200g dark eating choc, CC
½ cup (115g) glace ginger, chopped finely (cf)
¼ cup (25g) cocoa powder

1. Combine cream and choc in small saucepan; stir over low heat until smooth, stir in ginger. Transfer to small bowl, cover; refrigerate 3 hours or overnight.
2. Working with ¼ of choc mix at a time (keeping remainder under refrigeration) roll rounded teaspoons into balls; place on tray. Refrigerate truffles until firm.
3. Working quickly, roll balls in cocoa, return to tray; refrigerate truffles until firm.

Peanut Butter and Milk Choc Truffles
Ingredients:
1/3 cup (80ml) thickened cream
200g milk eating choc, cc
¼ cup (70ml) unsalted crunchy peanut butter
¾ cup (110g) crushed peanuts

1. Combine cream and choc in small saucepan; stir over low heat until smooth; stir in peanut butter. Transfer to small bowl, cover and refrigerate 3hrs or overnight.
2. Working with ¼ of choc mix at a time (keeping remainder under refrigeration) roll rounded teaspoons into balls; place on tray. Refrigerate truffles until firm.
3. Working quickly, roll balls in peanuts, return to tray; refrigerate truffles until firm.

Stained Glass Christmas Cookies
Ingredients:
250g butter, softened
2teaspoons finely grated lemon rind
½ teaspoon almond essence
¾ cup (165g) caster sugar
1 egg
1 tablespoon water
2 1/4 cups (335g) plain flour
90g individually wrapped sugar-free fruit drops, assorted colours.

1. Preheat oven to moderate. Line two oven trays with baking paper.
2. Beat butter, rind, essence, sugar, egg, and the water in small bowl with electric mixer until smooth (do not overbeat). Transfer to large bowl; stir in flour. Knead dough on floured surface until smooth, cover with plastic wrap; refrigerate 30 minutes.
3. Meanwhile, using rolling pin, gently tap wrapped lollies to crush slightly.Unwrap lollies; separate by colour into small bowls.
4. Roll dough between sheets of baking paper until 4mm thick. Cut shapes from dough using medium-sized cookie cutters; use very small cookie cutters to cut the centre of each cookie.
5. Place cookies on prepared oven trays; bake, uncovered, in moderate oven (180-190 degrees celcius) for 5 minutes. Remove trays from oven; fill cut-out centre of each cookie with a different colour lolly. Return to oven for 5 minutes. Cool cookies on tray.

Mint Slice Bites:
Ingredients:
125g butter, chopped
200g dark choc, CC
½ cup (110g) caster sugar
2 eggs, beaten lightly
1 ¼ cups (185g) plain flour
1 ½ cups (240g) icing sugar mixture
1 teaspoon butter, extra
¼ teaspoon peppermint essence
2 tablespoons milk, approximately
50g dark choc, melted, extra

1. Preheat oven to moderate. Grease deep 19cm square cake pan; line base with baking paper
2. Combine butter and choc in medium saucepan; stir over low heat until choc melts. Stir in caster sugar and egg then flour. Spread mix into prepared pan; bake in moderate oven about 20 min. Stand cake in pan 15 minutes; turn onto wire rack to cool.
3. Meanwhile, combine icing sugar, extra butter and essence in small heatproof bowl; gradually stir in enough milk to make mixture form a thick paste. Stir mixture over small saucepan of simmering water until icing is of spreadable consistency. Spread icing over cake; allow to set at room temp.
4. Using serrated knife, trim crisp edges from cake. Cut cake into 3cm squares; drile each square with melted extra choc.


MG :)

I've saved it in my recipe folder as "bellybelly evil fudge" in case Mel's recipe gets lost again. Oh and in case I need to find it in a hurry. ;)

Thanks so much MG :)

You can always make the fruity things norti by dipping them in chocolate ;)

Caro, what on earth are booze bombs? They sound intriguing! *licks her lips!*

You girls have inspired me to do home made baskets this year as pressie, I was just wondering how I go about this and just generally need some ideas.Thanks.

hugs xoxo

Amanda I have stocked up over the last few months of chinese take away containers (not the plastic clear ones, but the noodle boxes) and plan on having Matilda help decorate them with Christmas stickers or silver stars and use silver ribbon for wrapping, that way I can pop it all in with baking paper and it looks very cool as well.

Depending on how creative I am - I wrap my individual things in cellophane. When my sister was living with me she would decorate the clear ellophane and then we'd wrap stuff in it. I often buy cheap baskets and containers from the $2 shop and lincraft etc and put all the goodies in that. You can buy various boxes from craft stores to put the goodies in. Another thing I've done in the past is buy glass containers from various places and decorated those with special paints (which you can get from any craft or hardwear store). Last time I did one for my Grandparents I actually bought a cane laundry basket and packed everything into it (supporting it with crushed cellophane so it looked right) and then wrapped that in cellophane and put Christmas stuff on it. It worked well because Grandma needed a new basket at the time.

HTH

MG

Thanks girls I'm so excited to be doing this and it's great to get all these ideas off you, thank you very much.

hugs xoxo

oh MG thats another thought too... putting them individually into celophane so they don't melt everywhere!! I found last year I had kept all the pressies in the fridge because here in QLD summer they were melting. I kept the esky in the car & would put them in as we were visiting people. LOL... funny to think about now. I like the idea of bigger baskets too. I can't get alot into the noodle boxes but I thought that would be for friends & neighbours.

Christy, I know that you can get noodle box's now from places like Spotlight and in some of the cheapy shops like The Reject Shop. I think you can get them in various sizes too.

OK, I have been wanting to make a fruit cake for Christmas for so many years now. Every year someone talks me out of it saying how much cheaper it is to buy one from Woolies. I know that this it true, and it will probably taste better than mine but I still want to give it a go.

Does anyone have any fail safe recipes for a fruit cake ????

LOL Christy - I'm so slack when it comes to doing cooking for work. Every easter and christmas I make something. The first year I was so good and individually wrapped everyone's edible gift in cellophane (and the biscuits had little holes in the top with ribbon through it - made stain glass biscuits). Now they're lucky if I put them on a decorative plate! ROFL!!!! Last Christmas I put them on a HUGE frosted glass Christmas plate I have. This Easter I took chocolates in a tupperware container....and I have a feeling this Christmas will be the same!!!! ROFL. Do you keep the noodle boxes open? I find that sometimes I can fit more in if I arrange them "decoratively" and leave them open. Still get a nice presentation and more in them.

Trish - I have a couple of receipes for fruit cake that I get out of the Women's Weekly Christmas Cookbook. I haven't made any of them though so can't tell you if they work (although I am yet to come across a WW receipe that doesn't). I will post them tomorrow as I am suppose to be doing an essay and DH just busted me and is NOT happy! ROFL!

MG

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Fruit and Nut slice

Preparation time: 25 minutes
Cooking time: 30-40 minutes
Makes approx 36

1 ½ cups (300g) Sunbeam Glace Cherries
2 cups (260g) Sunbeam Natural Almonds
1 cup (150g) Sunbeam Sultanas
1 sheet frozen shortcrust pastry
100g butter
1/3 cup maple syrup or golden syrup
2 eggs
1 tsp vanilla essence
2 Tbs plain flour
80g dark chocolate to decorate (optional)

Method

1. Preheat the oven to 200°C
2. Line a 24cm square cake tin with baking paper & press in thawed pastry, lifting the edges to form a 1cm rim. Use a fork to ***** the base.
3. Scatter the cherries & almonds evenly over the pastry, fill the gaps with sultanas.
4. In a microwave dish or small saucepan melt the butter & syrup, remove & leave to cool before beating in eggs, vanilla & flour.
5. Pour evenly into the pan & bake for approx 35 minutes, until the filling is set & firm to the touch.
6. When cool, carefully slide onto a board & cut into rectangles.
   
   Decoration: Melt 80g dark chocolate & drizzle in lines over the top.

Fruit Mince Pies

Preparation time: 45 minutes (allow 2-3hrs for soaking)
Cooking time: 15 minutes
Makes approx 40

5 cups (750g) Sunbeam Mixed Fruit
3/4 cup (100g) Sunbeam Slivered Almonds
1 ½ cups brown sugar
Rind & juice of 1 small lemon
Rind & juice of 1 small orange
1 ½ tsp mixed spice
½ tsp nutmeg
100g butter, melted
3/4 cup brandy
1 packet frozen shortcrust pastry
¼ cup milk
¼ cup icing sugar to decorate

Fruit Mince

1. Coarsely chop fruit & transfer to a heatproof dish.
2. Stir in sugar, rind & juice, spices, melted butter & brandy.
3. Cover & microwave on high for 4 minutes, stirring every minute.
4. Remove & set aside covered for 5 minutes, then chill for 2-3 hours.

To make pies

1. Preheat oven to 180°C
2. Use a biscuit cutter to cut out bases & cut Christmas tree shapes. Press bases into non-stick pie pans.
3. Chop almonds coarsely in a food processor & stir into fruit mixture.
4. Fill bases with mixture & place tree shape on top. Brush with milk.
5. Bake for 15 minutes or until lightly browned. Sprinkle with icing sugar to serve.

Christmas Shortbread

Preparation time: 25 minutes
Cooking time: 30-40 minutes
Makes approx 45

2 Tbs (30g) Sunbeam Cashews, chopped
3 Tbs (30g) Sunbeam Currants
2 Tbs (40g) Sunbeam Glace Cherries, finely chopped
250g butter (room temperature)
2 cups plain flour
2 Tbs rice flour
1/3 cup icing sugar


Method

1. Preheat the oven to 150ºC
2. Cut butter into small cubes.
3. Into the large bowl of a food processor add the flour, rice flour & icing sugar.
4. Add the butter pieces & chop until mixed to crumbs.
5. Add the nuts & fruit & mix in. Do not overwork.
6. Tip out & knead very gently into a soft, slightly dry dough.
7. Roll out on a lightly floured board & cut into desired shapes.
8. Line baking trays with baking paper & arrange the shortbreads, leaving some room between pieces.
9. Bake for 30-40 minutes at 150ºC until dry on the surface & slightly firm.
10. Leave to cool. Store in an airtight container.

Rum and Raisin Truffles

Preparation time: 25 minutes
Cooking time: 2-3 minutes
Makes approx 36

3/4 cup (100g) Sunbeam Slivered Almonds, toasted
1 cup (150g) Sunbeam Raisins, roughly chopped
1/3 cup (40g) Sunbeam Pistachios, chopped (optional)
300g chocolate chip biscuits
1 Tbs butter
1 Tbs thickened cream
100g dark cooking chocolate
1/3 cup dark rum or 1 Tbs rum essence

Method

1. Break biscuits into a food processor & chop to crumbs.
2. Chop the almonds in the processor & add half to the biscuit crumbs, with chopped raisins.
3. Combine butter, cream & chocolate in a bowl & microwave for 2 minutes. Beat smooth & stir in the rum or rum essence.
4. Pour over the dry ingredients & mix well, then form into bite sized balls.
5. Add the nuts & fruit & mix in. Do not overwork.
6. Roll in the remaining almonds or pistachios or cover in melted chocolate

Choc Fruit and Nut Christmas Tree

Preparation time: 30 minutes
Cooking time: 1-2 minutes

2/3 cup Sunbeam Apricots, halved
2/3 cup Sunbeam Sultanas
400g dark cooking chocolate, melted
125g blanched almonds



Method

1. Draw a star on a sheet of baking paper with a diameter of approximately 16cm. Continue for 6 more stars, reducing in size by approximately 1-2cm each time. An online star guide is available for download here - just trace each sized star onto a separate piece of baking paper. Lay out on trays.
2. Place chocolate in a microwave-safe bowl and heat on high for 1-2 minutes, stirring every 30 seconds until melted. Add almonds and fruit and mix well.
3. Spread chocolate mixture on prepared baking paper to form stars and refrigerate until set.
4. Place remaining chocolate mixture in the microwave on high for approximately 1 minute or until softened.
5. Assemble tree by placing the largest star on a plate and placing 2 teaspoons of the softened mixture in the centre. Repeat in order of size until the final star is on the top. Refrigerate until set then dust with icing sugar.
   
   Makes 1 tree
   
   

Stained Glass Slice

Preparation time: 10 minutes
Cooking time: 30 minutes

1 cup Sunbeam Raisins
1 cup Sunbeam Fruit Bites Pineapple, chopped
1 cup dried peaches, chopped
125g unsalted butter
1/2 cup caster sugar
1 teaspoon vanilla essence
1 egg
3/4 cup plain flour
1 teaspoon mixed spice
1/4 cup milk
200g Sunbeam Glacé Cherries, halved


Method

1. Pre-heat oven to 160ºC. Line a lamington tin with grease-proof paper.
2. Place butter, sugar and vanilla in a mixing bowl and beat until light and fluffy. Add egg and beat well.
3. Sift flour and spice together and fold into mixture alternately with milk. Stir through fruits.
4. Press into prepared tin with the back of a wet spatula and bake for 25-30 minutes. Leave to cool before cutting into slices.
   
   Makes 24 slices
   
   

Christmas Crackles

Preparation time: 10 minutes
Cooking time: 5 minutes

2/3 cup Sunbeam Mixed Fruit
2 cups rice bubbles
1/2 cup caster sugar
1/2 cup coconut
125g copha
1/2 cup choc bits

Method

1. Place rice bubbles, sugar, coconut and Sunbeam Mixed Fruit in a bowl and stir to combine.
2. Place copha in a small saucepan and cook over medium heat until melted. Stir through dry mixture.
3. Add choc bits, stir, then spoon into a patty pan tray lined with 16 paper cases. Refrigerate to set.
   
   Makes 16
   

White Chocolate and Cherry Truffles

Preparation time: 20 minutes (allow extra time for chilling)
Makes 36

1 cup (200g) Sunbeam Glace Cherries, chopped
300g white cooking chocolate
120 ml cream
1 cup desiccated coconut


Method

1. In a heatproof bowl break up chocolate & melt in the microwave for about 3 minutes, checking & stirring every 40 seconds. Leave to cool slightly.
2. In another bowl whip cream to firm peaks & gently stir in chocolate, 2-3 tablespoons of coconut & three-quarters of the chopped cherries.
3. Mix well, then cover & refrigerate until the mixture is firm enough to shape into small balls.
4. Coat some of the balls with left over glace cherries & remaining with desiccated coconut. Store in the refrigerator until ready to serve.

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If you want some more ideas or yummy recipes go to the sunbeam site. They have heaps of recipes and ideas on there. Including some for fruit cake :)