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Xmas treats for you ...
#1
ET
Ingredients:

* 15 ml Crème de Menthe (green)
* 15 ml Bailey’s Irish Cream
* 15 ml Jack Daniels


Method:

1. Pour the ingredients into the glass in the order listed to form layers.
2. Serve in shot glass.



Tip: Handle glasses by the stem. You don’t want to warm the glass after you’ve chilled it or leave fingerprints.
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#2
Christmas Rum Punch
Ingredients:

* 1 Lemon
* 4 Cloves
* 1 cup Rum
* ¼ cup Sugar
* 1 1/3 cup Water
* Pinch of Nutmeg


Method:

1. Place the sugar and water in a saucepan.
2. Cut the lemon into thin slices, and add it along with the cloves and nutmeg.
3. Bring to a simmer and stir until sugar is dissolved.
4. Add the rum and heat until the mixture is piping hot.
5. Serve immediately in heated mugs.


Serves: 6



Tip: Mix a drink in the proper order, which is usually: Ice, Alcohol, iller (e.g. juice or soda), Any secondary ingredient.
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#3
Hot Buttered Rum
Ingredients:

* 1 tsp Butter
* 60 ml Dark Rum
* 1 tsp Brown sugar
* 120 ml Boiling Water
* ¼ tsp Grated Nutmeg


Method:

1. Dissolve the sugar into boiling water in an Irish Coffee glass.
2. Add rum and butter and stir.
3. Garnish with nutmeg on top.



Tip: To rim a cocktail glass with sugar or salt, run a piece of lemon or lime around the edge and dip in salt or sugar.
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#4
Black Currant Shortcake
Ingredients:

* 150 gms Flour
* 175 gms Butter
* 1 tbsp Icing Sugar
* 50 gms Castor Sugar
* 25 gms Chopped Nuts
* 150 gms Ground Almonds


For the Mousse:
* 4 tsp Gelatine
* 2 Eggs, separated
* 50 gms Castor Sugar
* 450 gms Black Currants
* 300 ml Double cream, lightly whipped


Method:

1. Preheat the oven to 180° C.
2. Sift the flour into a bowl and stir in the ground almonds. Rub in the butter, stir in the sugar and bring the mixture together to make firm dough.
3. Cut the dough into two halves and press one half onto a baking tray. Cut out a circle using a 20 cm/8 inch spring-form tin. Sprinkle over the chopped nuts.
4. Press the remaining dough into the bottom of a 20 cm/8 inch spring-form tin. Bake both rounds for 25 minutes until golden. Cool slightly and then cut the round on the baking tray into 8 equal, triangular wedges.
5. Pick over the blackcurrants and reserve 9 good ones for decoration. String the remaining blackcurrants (remove from stalks) and place the berries in a pan with 4 tbsp water. Bring to the boil, cover and simmer for 5 minutes until softened. Rub the fruit through a sieve.
6. Sprinkle the gelatine over 4 tbsp water in a small pan, stir and leave until spongy – about 5 minutes. Stir over low heat until dissolved.
7. Whisk the egg yolks and sugar together until pale and creamy. Stir the puree into the yolks with the dissolved gelatine.
8. Whisk the egg whites to form soft peaks and fold into the mixture with three-quarters of the cream.
9. Line the sides of the tin with baking parchment; pour in the mousse over the shortcake and chill for 2-3 hours until set
10. . Remove the mousse from the tin and put on a serving plate. Use the remaining cream to pipe 8 rosettes evenly around the top. Arrange the wedges at an angle on the cream. Pipe more cream rosettes on the shortcake and decorate with the blackcurrants.
11. Sift the icing sugar over the top if wished.



Tip: If fruit pies boil over in the oven, shake some salt into the spill. This will cause the spills to burn to a crisp, then they can easily be removed with a spatula.
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#5
Christmas Cake
Ingredients:

* 75 gms Raisins
* 75 gms Sultanas
* 75 gms Currants
* 2 tsp Mixed Spice
* 250 ml Apple Juice
* 120 ml Skimmed Milk
* 120 ml Sunflower Oil
* 3 tbsp Brandy or Rum
* 2 tbsp Pumpkin Seeds
* 50 gms Cut Mixed Peel
* Apricot Jam, for brushing
* 225 gms Self-raising Flour
* 25 gms toasted Hazelnuts
* 75 gms Baked Glace Cherries
* Finely Grated Rind of 1 Lemon
* 2 pieces Stem Ginger in Syrup, chopped


Method:

1. Place the sultanas, raisins, currants, halved cherries and mixed peel in a bowl and tir in the apple juice. Cover and leave to soak overnight.
2. Preheat the oven to 150 degrees C/300 degrees F/Gas 2.
3. Lightly grease and line a 7 in (15 cm) square cake tin.
4. Add the bazelnuts, pumpkin seeds, ginger and lemon rind to the fruit. Stir in the milk, oil, sifted flour and spice, and the brandy or rum.
5. Spoon into the prepared tin and bake for 1½ hours, or until golden brown and firm to the touch. Turn out and cool on a wire rack.
6. Brush with sieved apricot jam and decorate with glace fruits, if desired.



Tip: To prevent icing from running off your cake, try dusting the surface lightly with cornstarch before icing.
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#6
Christmas Cookies
Ingredients:

* 1 Egg
* 1 Egg Yolk
* 1¼ tsp Salt
* 285 gms Plain Flour
* 1 tsp Vanilla Essence
* 285 gms Castor Sugar
* 170 gms Unsalted Butter
* Greased Rind of 1 Lemon
* Coloured Icing & small decorations.


Method:

1. Preheat a 350 degrees F/180 degrees C/Gas 4 oven.
2. With an electric mixer, cream the butter and soft. Add the sugar gradually and continue beating until light and fluffy.
3. Using a wooden spoon, slowly mix in the whole egg and the egg yolk. Add the vanilla, lemon rind and salt. Stir to mix well.
4. Add the flour and stir until blended. Gather the mixture into a ball, wrap in graseproof paper, and refrigerate for at least 30 minutes.
5. On a floured surface, roll out the mixture about 3 mm thick.
6. Stamp out shapes with biscuit cutters.
7. Bake until lightly coloured, about 8 minutes. Transfer to a rack and let cool completely before icing, if wished.



Tip: Cover rising dough with waxed paper coated with a vegetable spray to prevent sticking. Allow kneaded dough to rest, covered with a cloth or bowl, for ten to fifteen minutes before shaping or rolling.
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#7
Chocolate Swiss Roll
Ingredients:

* ¼ tsp Salt
* 3 tbsp Water
* 7 Eggs, separated
* 170 gms Castor Sugar
* Icing Sugar, for dusting
* 350 ml Whipping cream
* 225 gms Plain Chocolate
* 2 tbsp Rum, Brandy or Strong Coffee


Method:

1. Preheat a 350 degrees F/189 degrees C/Gas 4 oven. Line a 15 x 13 m (38 x 33 cm). Swiss roll tin with greaseproof paper and grease the paper.
2. Combine the chocolate, water and rum or other flavouring in the rop of a double boiler, or in a heatproof bowl set over hot water. Heat until melted. Set aside.
3. With an electric mixer, heat the egg yolks and sugar until thick.
4. Stir in the melted chocolate.
5. In another bowl, heat the egg whites and salt until they hold stiff peaks. Fold a large dollop of egg whites into the yolk mixture to lighten it, then carefully fold in the rest of the whites.
6. Pour the mixture into the pan; smooth evenly with a metal spatula.
7. Bake for 15 minutes. Remove from the oven, cover with greaseproof paper and a damp cloth. Let stand for 1-2 hours.
8. With an electric mixer, whip the cream until stiff. Set aside.
9. Run a knife along the inside edge to loosen, then invert the cake onto a sheet of greaseproof paper that has been dusted with icing sugar.
10. Peel off the baking paper. Spread with an even layer of whipped cream, then roll up the cake with the help of the sugared paper.
11. Refrigerate for several hours. Before serving, dust with an even layer of icing sugar.



Tip: If you want the chocolate chips in chocolate chip cookies to retain their shape better, freeze them before adding to your cookie or cake batters.
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#8
Chocolate-Chip Cake
Ingredients:

* 2 Eggs
* 1 tsp Salt
* 2 Egg whites
* 2/3 cup Milk
* 2½ cups Maida
* ¾ cup unsalted Butter
* 1 tbsp Vanilla Essence
* 1 tbsp Baking powder
* 1 cup light Brown sugar
* 1½ cups semi-sweet Chocolate chips


Glaze:
* 3 tbsp Milk
* 2 tsp Water
* 2 tsp Corn syrup
* 2 tsp unsalted Butter
* ½ tsp Vanilla Essence
* ¾ cup semisweet Chocolate chips


Method:

1. Preheat oven to 350 degrees.
2. Grease and flour 10-inch (12-cup) flute tube pan.
3. Combine flour, baking powder, and salt in a medium bowl.
4. Beat butter, sugar, and vanilla in another bowl until smooth and creamy. Add eggs and whites, one at a time, beating well after each addition.
5. On low speed, beat in flour mixture alternately with milk. Stir in chips.
6. Spoon mixture into tube pan.
7. Bake in preheated oven for 45 minutes or until wooden pick inserted in center comes out clean.
8. Transfer pan to wire rack to cool 15 minutes. Remove cake from pan and cool on rack.


9. For glaze combine butter, corn syrup, and water in small saucepan. Bring to boil. Remove from heat.
10. Add chips, stirring constantly, until melted and smooth.
11. Stir in milk and vanilla until well blended.
12. Pour the glaze over the top of cooled cake. Let stand at room temperature until the glaze is set.
13. Garnish with chocolate curls, chocolate leaves, and sugared cranberries, if you wish.


Serves: 12



Tip: Grate orange, lemon, and grapefruit rinds instead of discarding. Store in an air-tight container in refrigerator and use to flavor breads and cakes.
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#9
Whisky Cake
Ingredients:

* 1 Egg
* ¼ tsp Salt
* 2 cups Raisins
* 3/4 cup Butter
* 2½ cups Maida
* 4 large Egg whites
* 1 tsp Baking powder
* 2 tsps ground Cardamom
* 2 cups Walnuts, chopped
* 1 2/3 cups light Brown sugar
* ½ cup Bourbon, Scotch whisky


Method:

1. Lightly grease a 9 x 9 x 2-inch baking pan. To keep cake from overbrowning, line pan with parchment paper; lightly grease paper.
2. In a medium-size bowl, pour enough boiling water over the raisins to cover. Let stand for 30 minutes or until water cools to room temperature; drain well.
3. In a medium-size bowl, toss drained raisins and walnuts with ½ cup of the flour.
4. Preheat the oven to 325°.
5. In another medium-size bowl, stir together the remaining flour, the cardamom, baking powder, and salt.
6. In a large bowl, with an electric mixer on medium, cream the brown sugar and butter until light and fluffy, scraping side of bowl often.
7. Add the egg whites and beat well. Add the egg and beat well.
8. Using a wooden spoon, stir in one-third of the flour mixture, then half of the bourbon.
9. Repeat, then stir in the remaining flour mixture. Fold in the raisin mixture.
10. Spread batter evenly into prepared pan; smooth the surface.
11. Bake about 55 minutes or until a toothpick inserted in the center comes out clean. Place the pan upright on a wire rack for 20 minutes.
12. Using a narrow metal spatula, loosen sides of cake from the pan, then invert the cake onto the rack. Cool completely. Remove the paper.



Tip: When whipping heavy cream always whip in a stainless steel bowl. Aluminum bowls will cause the cream to turn grayish in color and the cream will taste metallic.
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#10
Cinnamon Rolls
Ingredients:

Basic Sweet Dough
* 2 Eggs
* 1 cup Milk
* ½ tsp Salt
* 4 cups Maida
* 1/3 cup Sugar
* 1/3 cup Butter
* ¼ ounce package active dry Yeast


Rolls
* 3 tbsp Butter
* 3/4 cup Raisins
* 2 tsp ground Cinnamon
* 1½ cup granulated Sugar


Icing
* ¼ tsp Vanilla Essence
* 1 cup sifted Sugar powder
* 3-4 tsp Milk or Orange juice


Method:

1. For basic sweet dough, in a large mixing bowl combine ond and a half cups of the Maida and the yeast; set aside.
2. In a saucepan heat and stir Milk, Sugar, Butter, and Salt till mixture is warm and butter is almost melted.
3. Add to flour mixture along with eggs. Beat with an electric mixer on low speed for half a minute, scraping bowl constantly.
4. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
5. For rolls, prepare basic sweet dough and let rise once. Punch dough down.
6. Turn out onto a lightly floured surface. Divide dough in half. Cover and let rest for 10 minutes.
7. Roll each half into a 12x8-inch rectangle. Brush with melted butter.
8. In a small mixing bowl stir together granulated Sugar and cinnamon; sprinkle onto dough. If desired, sprinkle with raisins.
9. Roll up each rectangle. press edges and ends together securely.
10. Cut each roll into 10 to 12 slices. Place slices, cut-side down, in single layers in two greased 9x12-inch round cake pans.
11. Cover and let rise in a warm place, for about 30 minutes.
12. Bake in a preheated 375° oven for 20 to 25 minutes, or till golden brown. Cool slightly. Transfer to a large platter.
13. For icing, in a small mixing bowl stir together powdered sugar and vanilla.
14. Stir in enough Milk or orange juice to make a smooth icing of spreading consistency.
15. Spread over rolls. Serve warm or cool.



Tip: Cadbury’s nutties & gems, gluced cherries, whipped cream, crumbled biscuits, dry fruits used inside, coloured sugar etc. make excellent decorations for party puddings.
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#11
Christmas Pudding
Ingredients:

* 4 Eggs, beaten
* ½ cup Brandy
* 1 cup Currants
* ½ tsp Nutmeg
* 1 tsp Cinnamon
* 1 cup Brown sugar
* 1 tsp ground Ginger
* 3/4 cup Flour, sifted
* 1 tsp ground Allspice
* 3/4 cup Golden raisins
* 240 gm unsalted Butter
* 1½ cups Bread crumbs
* Grated zest of 1 Lemon
* Grated zest of 1 Orange
* 1½ cups Kishmish, chopped
* 1 cup soft dried Figs, chopped
* 2/3 cup Dates, pitted and chopped
* 1 cup blanched Almonds, chopped


Method:

1. Grease a 2-quart ceramic mold or casserole.
2. In a large bowl, place all the fruit and pour the brandy over it. Stir well to disperse the brandy. Cover with a towel and set aside to macerate 12 to 24 hours.
3. In a large bowl, with an electric mixer on high, beat the butter and sugar until thick and creamy.
4. Beat in the zests and eggs. Fold in the fruit and almonds. Add the flour and spices, combining well, then fold in the bread crumbs.
5. Spoon the mixture into the prepared mold, press down well, and level the surface. Cut a sheet of wax paper 2 inches larger than the top of the mold. Pleat the wax paper twice through the center to allow for expansion as the pudding rises. Place the paper on top of the pudding and cover it with a twice-pleated double thickness of foil. Tie foil securely to the edge of the mold with string.
6. Place the mold on a rack in a Dutch oven or other large covered pot. Pour boiling water into the Dutch oven until it is halfway up the side of the mold. Keep water at a gentle boil. Steam for 4 hours, topping the boiling water to the same level when necessary.
7. Remove the mold from the Dutch oven and set on a rack to cool. When thoroughly cooled, rewrap with fresh wax paper and foil, and store in the refrigerator until ready to serve.
8. Steam again for 2 hours or microwave to reheat before serving.


Makes 12 to 16 servings



Tip: Take 2-3 healthy strawberries. Make incisions vertically from tip to base, to form slices. But do not cut fully. Stop just below the base. Now press sideways gently, to form a fan shaped strawberry. Use as topping decor for icecreams, puddings, etc.
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#12
I want a bottle of Vandermint :yum: :happydrunk:
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#13
Is it minty? I've never heard of it.
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#14
think liquour, like kailuha
Vandermint tastes like a Andres After dinner mint.
it is from Holland :yum: and it gets me so smashed!:alcoholic:

scared to drink anything now, not after that quake! Confusedhudder:
if the aquarium falls and breaks the mice will be running the living room :yikes:
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#15
Earth quake ...i have survived three ...no problems ,keep drinking or is it the aftreffects of too much elbow bending...
on a serious note Are you allright?
i am worried?
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#16
being too stoned to move wouldn't be good.
The dogs were on their feet, looking at me for direction.
When the bigger one hit, back in 1989 when the bridge broke and the freeway pancaked
I remember our grandfather dog wasn't phased a bit!
the shaking went on a good deal longer.
I had time tograb rhe bird cage and run out then come back in before it quit rattling the house.
Beau stared at me with laughing eyes "why are you running around?"
this time his grandson's eyes looked wide .. he jumped up and looked straight al me.
I waited to see was it going to get worse but it died down.
Even the wild mice were acting odd, they usually come out at first dark and they were not.
they seemed to be restless after.
My worry is I Must Make it to my destination, the one I wrote you about!
it is a few months away still, I just Have to get there!
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#17
Killer Zombie
Ingredients:

* 15 ml Triple sec
* 15 ml Light Rum
* 15 ml Dark Rum
* 15 ml Orange juice
* 15 ml Apricot brandy
* 15 ml Pineapple juice


Method:

1. Mix or shake the ingredients together.
2. Pour them into the large highball with ice.
3. Garnish with an orange slice/cherry and serve.



Tip: When shaking a cocktail, a short, snappy action is recommended.
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#18
Rum Martini

Ingredients:

* 4-5 Ice cubes
* 1 piece of Lemon rind
* 3 measures White Rum
* 1 measure dry Vermouth


Method:

1. Put the ice cubes into a mixing glass
2. Pour the vermouth and rum over the ice, stir vigorously, then strain into a chilled cocktail glass.
3. Twist the lemon rind over the drink and drop it in.



Tip: Rinse your shot glass frequently. Liquors can taint each other or cloud your drink
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#19
what is Maida
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#20
Annette Wrote:what is Maida

http://meetingplace.createmybb.com/showt...hp?tid=179
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#21
Christmas Cookies

Ingredients:

* 1 Egg
* 1 Egg Yolk
* 1¼ tsp Salt
* 285 gms Plain Flour
* 1 tsp Vanilla Essence
* 285 gms Castor Sugar
* 170 gms Unsalted Butter
* Greased Rind of 1 Lemon
* Coloured Icing & small decorations.


Method:

1. Preheat a 350 degrees F/180 degrees C/Gas 4 oven.
2. With an electric mixer, cream the butter and soft. Add the sugar gradually and continue beating until light and fluffy.
3. Using a wooden spoon, slowly mix in the whole egg and the egg yolk. Add the vanilla, lemon rind and salt. Stir to mix well.
4. Add the flour and stir until blended. Gather the mixture into a ball, wrap in graseproof paper, and refrigerate for at least 30 minutes.
5. On a floured surface, roll out the mixture about 3 mm thick.
6. Stamp out shapes with biscuit cutters.
7. Bake until lightly coloured, about 8 minutes. Transfer to a rack and let cool completely before icing, if wished.



Tip: Always preheat oven to the required temperature before placing the cake in the oven.
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#22
I have heard of raw sugar, brown sugar, pure cane sugar but not * 285 gms Castor Sugar { is that a brand name?
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