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| White Christmas 250gm copha 1 cup rice bubbles 1 cup full cream milk powder 1 cup coconut 1 cup icing sugar 60gm red glace cherries 60gm green glace cherries 100gm white chocolate Melt chopped copha in saucepan over low heat. Combine in a large mixing bowl: rice bubbles, milk powder, coconut, sifted icing sugar and chopped cherries. Pour melted copha over the dry ingredients and mix thoroughly. Spoon into paper patty cases and refrigerate until set. Melt white chocolate then drizzle over the white christmas cups. Rich Shortbread 250gm real butter 1/4 cup pure icing sugar sifted 1 cup cornflour (not wheaten) 3/4 cup plain flour 1 teaspoon vanilla Have butter at room temperature. Place butter, vanilla and icing sugar in food processor and mix till creamed. Add sifted flour and cornflour and beat till smooth. Spoon into piping bag and fitted with a 1cm star nozzle. Pipe shapes about 5cm long onto baking paper lined biscuit tray. Bake in a moderate (180 deg.C) oven 12 - 15 minutes or until pale brown. Cool on wire cake cooler. Mince Pies 1 jar of fruit mince 1 x 425gm can of unsweetened pie apples pureed 1 cup plain flour 1 cup self raising flour 125gm butter 1 egg yolk 1 egg white beaten with 1 tablespoon water 2-4 tablespoons milk 1-2 tablespoons castor sugar Sift flours into a bowl. Rub butter in until mixture looks like fine breadcrumbs. Beat yolk and milk together and enough to flour to make a soft dough. Add more milk if needed. Divide in half, roll out to 1/2 cm thickness and cut into circles about 6cm across. Press half the circles into greased tartlet trays. Combine fruit mince and pureed apples. Spoon about a dessertspoon into each pastry shell. Brush edges with beaten egg white and place pastry tops on, crimping edges together. Brush with egg white and sprinkle with a very small amount of castor sugar. Bake in oven 200 deg.C 15 min or till golden brown. Cool in trays 15 min then gently release using a butter knife and turn onto wire cake cooler till cold. Store in air tight container till needed. If longer than a five days, freeze till needed. Serve hot or cold. |
| Cold Christmas Pudding Combine in a bowl: 1 cup each of raisins, sultanas,& currents 1/4 cup each of glace cherries, mixed peel 1/4 cup of brandy, rum or 1 teaspoon rum essence in 1/4 cup pear juice Cover and leave to soak overnight. Next day mix 1 litre of softened chocolate icecream, 1/2 cup almonds & 1/2 cup cream. Add fruit mix and stir through. Pour into a 5 cup pudding basin and place in freezer at least 12 hours. To serve whip 1 cup of cream till thick but still of pouring consistency, remove basin from freezer & stand in hot water for a 2-3 seconds, turn upside down onto serving plate and pour cream over upside down pudding. |
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