Christmas recipes

[The Jail Bird]

Berry Christmas Jam

INGREDIENTS

3 cups Fresh cranberries
1 medium Seedless orange, peeled and quartered
1 package (10 oz size) frozen sliced strawberries, slightly thawed
1/4 teaspoon Ground cloves
1/4 teaspoon Ground cinnamon
4 cups Sugar
1/2 cup Water
1 Pouch (3 oz size) liquid fruit pectin

DIRECTIONS

In a food processor, combine the cranberries and orange quarters; process until coarsely chopped. Add strawberries, cloves and cinnamon; process until mixture is finely chopped.

In a heavy large saucepan, combine fruit mixture, sugar and water until well blended. Stirring constantly over low heat, cook two minutes. Increase heat to high and bring mixture to a rolling boil. Stir in liquid pectin.

Stirring constantly, bring to a rolling boil again and boil one minute. Remove from heat;skim off foam. Pour into heat resistant jars with lids.


Pacific Christmas Cake

INGREDIENTS

100 ml dry sherry, dark rum or brandy
125 g each dried papaya, pineapple, mango slices and apricots, chopped
350 g sultanas
100 g cut mixed peel
350 g glace cherries, halved
250 g butter, softened
250 g light soft brown sugar
5 large eggs, beaten
250 g plain flour

DIRECTIONS

Place the chosen alcohol and dried fruits, mixed peel and cherries in a large bowl, mix well, cover and leave to soak for at least 12 hours but up to 48 hours.

Line a 23cm/9in round tin with a double layer of greaseproof paper, then tie a thick layer of newspaper around the outside of the tin. Preheat the oven to 150C/300F/gas mark 2.

Cream the butter and sugar until fluffy. Beat in the egg a little at a time. Fold in the flour then stir in the fruit.

Transfer the mixture to the prepared tin and level the surface. Cook in the centre of the oven for 2 1/2-3 hours until risen and firm to the touch, and when a skewer inserted into the cake comes out clean.

Leave to cool in the tin, then turn out and wrap in greaseproof paper and then foil. Store in a cool, dry place.


Amish Christmas Cookies

Ingredients:

1/2 cup butter
1 cup brown sugar
1 cup light molasses
1 egg, beaten
4 cups flour
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground cloves
1/2 teaspoon nutmeg

Procedure:

1. Preheat oven to 350 degrees F. Grease cookie sheets.

2. Cream butter and sugar. Blend in molasses and eggs.

3. Sift dry ingredients together and stir into molasses-egg mixture. Roll out dough on lightly floured board and cut into shapes with cookie cutters.

4. Bake for 10 to 12 minutes.


Cream Cheese Christmas Wreath Dip

Ingredients:

2 (8 oz.) Pkgs. Cream Cheese (Softened)
1/2 Cup Miracle Whip Salad Dressing,
1/3 Cup Grated Parmesan Cheese
10 Crisply Cooked Bacon Slices (Crumbled)
1/4 Cup Green Onions (Sliced)
Parsley and Pimento Strips (For Garnish)

Procedure:

Combine cream cheese and salad dressing until well blended. Add remaining ingredients and mix well. Form around a small bowl in the middle of a plate to make a wreath. Remove bowl. Add parsley for holly and make a bow out of pimento strips. Chill

White Christmas

Ingredients:

2 1/2 cups gluten free rice puffs or cornflakes
20g coconut
60g silvered almonds
60g milk powder
40g pure icing sugar
50g currants
1 tbsp mixed peel
1 tbsp chopped glazed cherries
30g diced apricots, chopped
150g copha

Procedure:

Lightly grease an 18 x 28cm baking tray, line with baking paper
Combine rice puffs, coconut, almonds, milk powder and icing sugar in a bowl. Add currants, mixed peel, cherries and apricots.
Melt copha in a saucepan over gentle heat. Pour melted copha over dry ingredients, stir well until combined.
Spread evenly in baking pan. Refrigerate for 1 hour before cutting into fingers and serving.
Alternatively leave out rice puffs/cornflakes and spoon into small patty cases.

[The Jail Bird]

Christmas Shortbread

Ingredients:

375g margarine
185g pure icing sugar
1/2 tsp vanilla essence
2 tbsp honey
500g white rice flour

Procedure:

Preheat oven to 160
Prepare a 24cm x 20cm x 1cm flat oven tray with cooking spray
Cream margarine, icing sugar, vanilla and honey
Add rice flour to creamed mixture and mix well
Press mixture into prepared tray
Decorate with desired tray
Place shortbread into oven and bake for approx 45minutes or until very pale golden brown
When cooked, remove from oven and leave in tray for 2 minutes
Cut into squares and leave in tray to cool


Christmas Muffins

Ingredients:

1 cup yoghurt (plain or fruit is fine)
1 cup milk
100 grams butter, melted
70 gram packet whole almonds
3 cups flour
2 tsp baking powder
1 tsp each baking soda and salt
2 tsp mixed spice
1 cup caster sugar
1 cup Christmas fruit mince
2 eggs, beaten

Procedure:

1. Sift the flour, baking powder, baking soda, salt, mixed spice and caster sugar into a bowl and make a well in the centre.
2. In a jug blend together the fruit mince, eggs, yoghurt and milk and blend into the dry ingredients folding in the melted butter as you go.
3. Divide evenly between 12 well-greased muffin tins and top each with 2-3 whole almonds.
4. Bake at 220 degrees Celsius for 18-20 minutes until well risen, golden and cooked.
5. Cool in the tin for 5 minutes before serving .


Christmas Tart

Ingredients:

400 gram block sweet short pastry, defrosted

Prune Mix
250 grams prunes, pitted
25 grams butter
2 tbsp caster sugar
1/4 cup dark rum

Almond Topping
125 grams butter
1/2 cup caster sugar
2 tbsp cornflour
3 eggs
3 tbsp milk
grated rind of 1 lemon
1 tbsp lemon juice
70 gram packet ground almonds
1/4 tsp almond essence
icing sugar to finish

Procedure:

Pastry
Roll the pastry out and use to line the base and sides of a 23cm loose-bottomed flan tin. Bake blind at 190°C for 12-15 minutes. Remove the baking blind material and return the flan to the oven for 2-3 minutes until the pastry is cooked. Do not over-cook at this stage, as the pastry will be further cooked once the filling goes in.

While the pastry is cooking prepare the prunes and topping.

Prune Mix
Roughly chop the prunes. Cover with boiling water and allow the prunes to stand for 2 minutes before draining of all the water. Add the butter and caster sugar and cook in a saucepan for 10 minutes on a low heat until the prunes are mushy and glazed. Add the rum and cook for 1 minute longer. Allow the prunes to cool. They should be mushy and without too much liquid.

Almond Topping
Beat the butter and sugar together until the mixture is quite white and pale. Beat in the cornflour. Add the eggs one at a time, beating well. Add the milk, lemon rind and juice, ground almonds and essence. Do not panic if the mixture curdles, as this is okay.

To Assemble
Spread the prunes randomly over the tart base. Pour the batter on top and level off carefully. Bake at 180°C for 30-35 minutes or until the mixture is set.

To Serve
Dust liberally with icing sugar. Heat 2-3 metal skewers over an open flame until very hot. Drag them though the icing sugar in straight lines. Their heat will slightly caramelise the sugar leaving the grill lines. Cut into wedges and serve with the praline icecream and quick Brandy Sauce.


Christmas Slice

Ingredients:

360 gram packet orange cake mix
1/2 cup coconut
2 eggs
50 butter, melted
1 orange (grated rind)
2 tblsp orange juice
400 gram pottle Christmas Fruit Mince
icing sugar to dust

Procedure:

1. In a mixing bowl blend together the cake mix, coconut, eggs, butter, orange rind and juice.
2. Spread into a 20cm x 30cm greased and paper lined slice tin.
3. Dot the Christmas fruit mince on top.
4. Bake at 180°C for 35-40 minutes until cooked.
5. Cool in the tin before cutting into slices to serve, dusted with icing sugar. Serve hot with cream as a dessert if wished or cold as a slice.
6. Keep in an airtight container.


Christmas Puffs

Ingredients:

1 packet pre-rolled frozen puff pastry sheets, defrosted
400 pottle Christmas Fruit Mince

Glaze
1 egg, beaten for glaze
about 2 tblsp caster sugar

Procedure:

1. Cut 9cm-10cm rounds from each sheet of pastry, layer and re-roll the scraps.

2. Place a teaspoon of Christmas fruit mince in the centre and bring the outside edges up to enclose. Pinch to seal.

3. Turnover so the join is underneath and roll the balls out with a rolling pin until the fruit mince can be seen under the pastry.

4. Make three shallow cuts in the top layer of pastry with a knife.

5. Brush with beaten egg to glaze and sprinkle each with a little caster sugar.

6. Bake at 220°C for 12-15 minutes until golden and the pastry cooked.

7. Cool on a wire rack.

8. These can be enjoyed hot with cream and icecream or served warm with coffee.

[mace]

Yum those biscuit recipes look great.

[caronz]

There's a christmas muffin & white chocolate crackle recipe in the RECIPES magazine if anyone is interested

[spirit21]

How to Cook Christmas Turkey





STEP 1: GO BUY A TURKEY

STEP 2: TAKE A DRINK OF WHISKEY (SCOTCH)

STEP 3: PUT TURKEY IN THE OVEN

STEP 4: TAKE ANOTHER 2 DRINKS OF WHISKEY

STEP 5: SET THE DEGREE AT 375 OVENS

STEP 6: TAKE 3 MORE WHISKEYS OF DRINK

STEP 7: TURN OVEN THE ON

STEP 8: TAKE 4 WHISKS OF DRINKY

STEP 9: TURK THE BASTEY

STEP 10: WHISKEY ANOTHER BOTTLE OF GET

STEP 11: STICK A TURKEY IN THE THERMOMETER

STEP 12: GLASS YOURSELF A POUR OF WHISKEY

STEP 13: BAKE THE WHISKEY FOR HOURS

STEP 14: TEST THE LURKEY FOR NUMBNESS

STEP 15: TAKE THE OVEN OUT OF THE LURKEY

STEP 16: FLOOR THE LURKEY UP OFF OF THE PICK

STEP 17: TURK THE CARVEY

STEP 18: GET YOURSELF NUTHER SCOTTLE OF BOTCH

STEP 19: TET THE SABLE AND POUR YOURSELF A GLASS OF TURKEY

STEP 20: BLESS THE SAYING, PASS AND EAT OUT