Christmas/Celebration food & Food Gifts
Mini Christmas mock Puddings - posted by firemansgirl
You will need the following
A light or dark fruit cake (i use homebrand from Woolies)
Some rum or brandy
Nestle white choc melts
Red and green glaice cherries
Take the fruit cake and place in a big mixing bowl and break apart into fine crumbs.. ( i sometimes wear disposable latex gloves) then splash in enough alcohol so that you can make the cake mixture into small round balls... about 2.5 cms round. Set aside into the fridge.
Cut the green cherries into thin green strips and the red ones into little round/square pieces as these will resemble holly on top of your puddings. Set aside.
Melt the white chocolate in a double saucepan. When melted drizzle the white chocolate over your fruit balls to resemble custard and then top with the sliced cherries to resemble the holly.. ie, two red pieces and two green strips.
Place into the fridge to set.. These are so easy and simple and are just so sweet to give away as gifts.
Chocolate Rum Balls - posted by Cailin
Ingredients
1 packet of Arrowroot Biscuits
400g tin of sweetened condensed milk
2 tablespoons of cocoa
1 cup of coconut (desiccated)
3 drops of Rum essence or one teaspoon of sweet sherry
Method:
Crush arrowroot biscuits by either rolling pin or food processor
Add ½ cup of coconut and cocoa
Stir mix well
Add condensed milk and essence
Stir and mix well
Using your hand pick up approx. one teaspoon and roll into a ball
Place ball and roll in the remainder of coconut
Place of a tray and set in the fridge
Keep refrigerated for up to 1-2 weeks
Mixed Fruit Rum Balls - posted by Kate
1/4 cup butter
1/2 cup mixed dried fruit
1/2 cup icing sugar
1 cup cake crumbs
2 tablespoons coconut
2 tablespoons fruit juice
1/4 teaspoon rum essence
1/2 cup chocolate sprinkles
White Christmas - posted by Gabysmum
makes around 36. Prep 10 mins plus chilling time, Cooking 5 mins.
250g copha
2 cups rice bubbles
1 cup des coconut
1 cup icing sugar - sifted
1 cup milk powder
3/4 cup sultanas
1/4 cup chopped red glace cherries
1/4 cup chopped green glace cherries
Lightly grease a 20 x 30 cm slice pan and line base and sides with baking paper.
Place copha in a small pan on low heat. Cook, stirring, for 4-5 mins until melted. Cool slightly.
Meanwhile combine remaining ingredients in a large bowl. Add copha and mix well. Press mixture firmly into pan.
Freeze 15 mins until set then chill until ready to serve. Serve cut into small sqaures. Store white christmas in an airtight container in fridge.
Craisin, Port and Dark Choc Truffles - Posted by Mothergoose
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 - posted by Mothergoose
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 - posted by Mothergoose
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 - posted by Mothergoose
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 - posted by Mothergoose
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.
Edinburgh Rock - posted by Sarah_H
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.
Malteser Fudge Slice - posted by Wardygirl
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
Easy Fudge - posted by Lisa
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.
Booze Bombs - posted by Caro
200g Chocolate chips pr pieces melted
100g Golden Syrup
75ml Brandy
100ml Whisky Or Dark Rum
400g plain biscuits finely crushed
200g nuts,preferably pecans processed until finally chopped
Icing Sugar for Dredging
Combine all ingredients except icing sugar in a mixing bowl
Blend Well
Roll teaspoons of the mixture into balls
Coat in Icing sugar then put on trays and refrigerate until hard
Store in covered containers
These can be kept in the fridge for up to 3 weeks
Fruit and Nut slice - posted by Trish
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
Preheat the oven to 200°C
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 pr1ck the base.
Scatter the cherries & almonds evenly over the pastry, fill the gaps with sultanas.
In a microwave dish or small saucepan melt the butter & syrup, remove & leave to cool before beating in eggs, vanilla & flour.
Pour evenly into the pan & bake for approx 35 minutes, until the filling is set & firm to the touch.
When cool, carefully slide onto a board & cut into rectangles.
Decoration: Melt 80g dark chocolate & drizzle in lines over the top.
Fruit Mince Pies - posted by Trish
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
Coarsely chop fruit & transfer to a heatproof dish.
Stir in sugar, rind & juice, spices, melted butter & brandy.
Cover & microwave on high for 4 minutes, stirring every minute.
Remove & set aside covered for 5 minutes, then chill for 2-3 hours.
To make pies
Preheat oven to 180°C
Use a biscuit cutter to cut out bases & cut Christmas tree shapes. Press bases into non-stick pie pans.
Chop almonds coarsely in a food processor & stir into fruit mixture.
Fill bases with mixture & place tree shape on top. Brush with milk.
Bake for 15 minutes or until lightly browned. Sprinkle with icing sugar to serve.
Christmas Shortbread - posted by Trish
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
Preheat the oven to 150ºC
Cut butter into small cubes.
Into the large bowl of a food processor add the flour, rice flour & icing sugar.
Add the butter pieces & chop until mixed to crumbs.
Add the nuts & fruit & mix in. Do not overwork.
Tip out & knead very gently into a soft, slightly dry dough.
Roll out on a lightly floured board & cut into desired shapes.
Line baking trays with baking paper & arrange the shortbreads, leaving some room between pieces.
Bake for 30-40 minutes at 150ºC until dry on the surface & slightly firm.
Leave to cool. Store in an airtight container.
Rum and Raisin Truffles - posted by Trish
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
Break biscuits into a food processor & chop to crumbs.
Chop the almonds in the processor & add half to the biscuit crumbs, with chopped raisins.
Combine butter, cream & chocolate in a bowl & microwave for 2 minutes. Beat smooth & stir in the rum or rum essence.
Pour over the dry ingredients & mix well, then form into bite sized balls.
Add the nuts & fruit & mix in. Do not overwork.
Roll in the remaining almonds or pistachios or cover in melted chocolate
Choc Fruit and Nut Christmas Tree - posted by Trish
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
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.
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.
Spread chocolate mixture on prepared baking paper to form stars and refrigerate until set.
Place remaining chocolate mixture in the microwave on high for approximately 1 minute or until softened.
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
Christmas Crackles - posted by Trish
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
Place rice bubbles, sugar, coconut and Sunbeam Mixed Fruit in a bowl and stir to combine.
Place copha in a small saucepan and cook over medium heat until melted. Stir through dry mixture.
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 - posted by Trish
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
In a heatproof bowl break up chocolate & melt in the microwave for about 3 minutes, checking & stirring every 40 seconds. Leave to cool slightly.
In another bowl whip cream to firm peaks & gently stir in chocolate, 2-3 tablespoons of coconut & three-quarters of the chopped cherries.
Mix well, then cover & refrigerate until the mixture is firm enough to shape into small balls.
Coat some of the balls with left over glace cherries & remaining with desiccated coconut. Store in the refrigerator until ready to serve.
Christmas Cake
Ingredients
1kg mixed dried fruit (raisins, sultanas and currants)
100g glace cherries - halved
150ml brandy or dark rum
175g polyunsaturated margarine
175g unrefined light or dark muscovado sugar
4 eggs - beaten
finely grated zest and juice of 1 small orange
300g plain flour
1/4 tsp salt
1 heaped tsp ground mixed spice
For the Almond Paste
225g ground almonds
50g golden caster sugar
50g golden icing sugar
1 large egg white - lightly beaten
2-3 drops lemon juice
2 tsp apricot jam or honey
For the Royal Icing
1 egg white
225g icing sugar
Method
Put the mixed dried fruit and cherries into a large bowl and cover with boiling water. Leave for 10 minutes, then drain really well. Add the brandy or rum, stir well and cover. Leave for three days, or overnight at least.
Grease and line a 20cm square cake tin with double thickness greaseproof paper. Preheat the oven to 170 degrees celsius.
In a very large bowl, beat together the margarine and sugar until light and fluffy. Gradually beat in the eggs, then add the orange zest and juice.
Sift the flour, salt and spice together. Fold into the creamed mixute and using a metal spoon, then stire in the soaked dried fruit with any remaining brandy or rum, mixing thoroughly. Turn into the prepared tin and level the surface, making a slight depression in the middle.
Bake for approximately 2 1/2 hours. Check after 2 hours, covering the surface with double-thickness brown paper to prevent it from getting too brown. To test if cooked, pierce with a fine skewer. If it does not come out clean, cook for a little longer. Cool in the tin. Wrap in greaseproof paper, then store in an airtight tin.
To make the almond paste, mix together the almonds, caster sugar and all but 2 tsps of the icing sugar. Bind together with egg white and lemon juice.
Dust a worktop with icing sugar, then roll out the paste to a 20cm square. Brush the surface of the cake with jam or honey and cover with the almond paste.
Lightly beat the egg white, then gradually sift in the sugar using a nylon sieve, beating until the icing is smooth and glossy. Use to decorate the top of the cake.
Note - freezing is not recommended for this cake.
Easy Christmas Cake - posted by Lucy
3 eggs
400g fruit mince (out of the jar)
170g caster sugar
375g mixed dried fruit
125g chopped walnuts
310g plain flour
1 teaspoon baking powder
1/4 cup brandy
~ Preheat oven to 150`c
~ Grease a 23cm cake tin and line the sides and the base of the tin with 3 layers of baking paper
~ In a large bowl, beat together the eggs & milk
~ Then add the fruit mince, the sugar, the mixed fruit and the walnuts, and stir well until combined
~ Sift in the flour and baking powder and mix well
~ Spoon the cake mixture into the tin and bake for approx 2 hours 15 mins (test with a skewer...if the skewer comes out clean, then it is cooked)
~ Remove from oven and pour the brandy over the top of the warm cake
~ Leave to cool/allow the brandy to fully soak in whilst the cake is still in the tin
~ Wrap a few layers of tin foil and store
A few days before Christmas (optional)
~ Heat 2 tablespoons apricot jam and 2 tabslespoons of water together in a small pan, stirring until melted and combined
~ Strain through a fine sieve and brush the glaze over the cake.
~ After an hour or so, the cake is ready to ice with firstly a layer of marzipan and then a layer of royal icing.
We normally have waffles xmas morning too...
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