Post by The Jail Bird on Nov 20, 2008 21:58:55 GMT 12
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.
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.