Peppermint Creams

Peppermint Creams (from Super Food Ideas) Makes 50

2 eggwhites, at room temp
4 cups (600g) pure icing sugar, sifted
1/4 teaspoon of peppermint essence
400g good-quality dark cooking chocolate, melted

Place eggwhites in clean dry bowl, Using balloon whisk, whisk until frothy. Add icing sugar and peppermint essence. Using a wooden spoon, stir until mixture almost comes together. Using clean hands, bring mixture together to form a ball.

Turn mixture onto clean surface lightly dusted with icing sugar. Knead until smooth and not sticky. Work in extra icing sugar if necessary. Place mixture between 2 large sheets baking paper lightly dusted with icing sugar. Roll out until 1cm thick.

Line 2 large, flat baking trays with baking papers. Using a 3.5cm round cutter, cut out rounds of dough. Press leftover dough together and repeat. Place rounds on prepared trays. Set aside, uncovered overnight, turning once, to allow peppermint creams to dry out.

Half dip each peppermint cream in melted chocolate (make sure chocolate is not too hot or it will melt the peppermint mixture). Return peppermint creams to trays. Refriugerate until chocolate is set.

Store peppermint creams in an airtight container, layered between greaseproof paper, for up to 6 weeks.

White Christmas

White Christmas

1 1/2 cups rice bubbles
1 cup powdered milk
1 cup sugar
1 cup desiccated coconut
1/3 cup chopped red glace cherries
1/3 cup chopped green glace cherries
1/3 cup sultanas
250gm white vegetable shortening (COPHA)

1. Line the base and sides of a shallow 28 x 18cm tin with foil

2. Combine the rice bubbles, powdered milk, sugar, coconut and fruit in a large bowl. Make a well in the centre
3. Melt the shortening over low heat. Cool slightly then stir into dry ingredients
4. Spoon into the tin and smooth the surface. Chill for 30 mins or until set. Cut

Rum Balls

Rum Balls

8 weet bix
2 tablespoons cocoa
1 tin condensed milk
1/2 cup coconut
Handful of sultanas
Rum to taste

Crush the weet bix with youor hands, then combine with the other ingredients mixing as you go, adding the rum last. Roll the mix into balls and roll in coconut. Store in an airtight container in the fridge.

Note: I make my rumballs really strong, but don't add too much rum, as they get stronger the longer they are in the fridge for. Also, it is better to make double batches, as single batches don't last long enough around here!!!

"SAND ART" Brownies in a Jar

SAND ART" Brownies in a Jar

Add to a wide mouth preserving jar (750ml) in this order:

3/4 tsp salt
1/2 tsp Baking Powder
1/2 + 1/8 cup flour
1/3 cup cocoa
1/2 cup flour
2/3 cup brown sugar
2/3 cup sugar
1/2 cup chocolate chips
1/2 cup white choc (chopped)
1/2 cup nuts

This should pack nicely into the jar.

Include a decorative tag with these instructions for making these brownies:

Combine contents of jar with:
1 tsp vanilla
2/3 cup vegetable oil
3 eggs

Pour into a greased 9x9inch pan. Bake at 180 degrees Celsius for about 30 minutes.

there was a thread on this but I am hopeless at finding things on EB; I got this off EB ages ago and feel compelled to post it every year, the people who have made them are so impressed...one year I will make them myself . I think someone said last year that they used a 1L jar, the 750ml was too small.

Shortbread

Shortbread

2 cups Plain Flour
3/4 cup icing sugar
2 large Tablespoons rice flour (or cornflour or arrowroot)
250gm butter

Wizz all ingredients together in a kitchen wizz.

Press teaspoons of mixture into round shpes...or roll quickly in your hands and slighty flatten with a fork onto a bakepare lined baking tray

Bake in a moderate oven for 10-15 mins until slightly golden
Cool on a wire rack

Rudholf Noses

Rudholf Noses
rum balls
pktwhite choc melts
pkt jaffas

make rum ball things as per normal with the marie biscuits cocoa condensed milk coconut, roll in coconut.
then when they are all made and hard put white choc melt on bench (flat side down)
then melt some more white choc, l just put in a freezer bag and snip a small hole in corner for piping bag, squeeze a small amount of melted choc onto white bud, enough to stick rum ball so it stands alone, then another small blob of white melted choc then top with a jaffa, mmmmm these look really cute and a nice pressie too, put in fridge to set hard....
l put a few in a little white dish and wrap in cello and tie red ribbon on top, looks really nice....

MANGO AND STRAWBERRY CHUTNEY

MANGO AND STRAWBERRY CHUTNEY

3 x 250g punnets strawberries, hulls removed
1 mango, peeled and chopped
1 onion, finely chopped
1 1/4 cups red wine vinegar
2/3 cup brown sugar
1/2 teaspoon coriander seeds
pinch hot paprika
1/2 cup chopped fresh coriander

Place strawberries, mango and onion into a medium sized pan. Add red wine vinegar, sugar and spices.

Simmer for 15-20 minutes over a low heat or until mixture thickens, stirring often. Add coriander, stir to combine. Spoon into 4 x 1 cup sterilised jars. Cool, then chill until required.

White Chocolate Peppermint Truffles

White Chocolate Peppermint Truffles

Preparation Time 30 minutes

Cooking Time 10 minutes

Makes 60

Ingredients
625g white chocolate melts
125ml (1/2 cup) thickened cream
2 35g Peppermint Crisp chocolate bars (Nestle brand), roughly chopped

Method
Combine 375g of chocolate with the cream in a medium heatproof bowl and place over a medium saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir occasionally until the chocolate melts and the mixture is smooth. (See microwave tip 1.) Remove bowl from the pan and set aside for 5 minutes to cool slightly. Stir in the chocolate bars. Cover with plastic wrap and place in the fridge for 6 hours or until firm enough to roll into balls.
Line 2 trays with non-stick baking paper. Use a melon baller or a teaspoon to scoop out 1 1/2 tsp of the chocolate mixture and use your hands to roll into a ball. Place on a lined tray. Repeat with remaining truffle mixture. Place in the freezer for 10 minutes or until firm.
Place remaining chocolate in a medium bowl and place over the saucepan of simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to gently stir for 4 minutes or until the chocolate melts and is smooth. (See microwave tip 2.) Remove from pan.
Use 2 forks to evenly coat each truffle in the melted chocolate. Remove the truffle, tapping the fork handle gently on the edge of the bowl to shake off any excess chocolate mixture. Use a small spatula to carefully slide the truffle onto the remaining lined tray. Repeat with the remaining truffles and melted chocolate. Set the coated truffles aside at room temperature for 5-10 minutes or until set.
Notes & tips
Microwave tip 1: Combine 375g of chocolate and the cream in a medium heatproof, microwave-safe bowl. Heat, uncovered, stirring every minute, on Medium-High/650watts/70% for 2-3 minutes or until smooth.
Microwave tip 2: Place remaining chocolate in a small, heatproof microwave-safe bowl. Heat, uncovered, on High/800watts/100%, in 1 minute bursts, stirring every minute with a metal spoon, for 3 minutes or until chocolate melts and is smooth.

Dark Chocolate Chip and Craisin Cookies

Dark Chocolate Chip and Craisin Cookies
2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, at room temperature
1 cup white sugar
1 large egg
1 orange, zest of (about 2-3 teaspoons)
1/2 cup dried cranberries (you know, craisins)
1/2 cup dark chocolate chips
1. Preheat oven to 350F and line a couple of baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
3. In a large bowl, cream together the butter and the sugar, beating with an electric mixer until light.
4. Beat in the egg and orange zest.
5. With the mixer on low speed, gradually add in the flour mixture, stirring only until just combined.
6. Stir in the cranberries and chocolate chips.
7. Drop the dough by rounded tablespoonfuls (about 1 1/4-inch balls) onto the prepared cookie sheets and bake for 9-12 minutes, until the edges are very lightly browned.
Cool for 3-4 minutes on baking sheet then transfer to a wire rack to cool completely.

Pecan Pie Cookies

Pecan Pie Cookies

Cookie:
1C. firmly packed brown sugar
3/4 C. Butter softened
1 egg
1 tsp. vanilla
2C. all purpose flour
1tsp. baking powder

Filling:

1C. chopped pecans
1/2 C. firmly packed brown sugar
1/4 C. heavy whipping cream
1 tsp. vanilla

Heat oven to 350 degrees. Combine all cookie ingredients except flour and baking powder in large bowl. Beat at medium speed until creamy. Reduce speed to low, add flour and baking powder. Beat until well mixed.

Shape dough into 1 1/4 inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in each cookie with thumb, rotate thumb to hollow out slightly.

Combine all filling ingredients in small bowl, fill each cookie with 1 rounded teaspoon filling.

Bake for 8 to 12 minutes or until lightly browned. Cool 1 minute, remove from cookie sheets.

Yield: 3 dozen cookies

CHRISTMAS PUDDING

CHRISTMAS PUDDING

Group 1
3/4 cup raisins
3/4 cup currants
3 tablespoons Rum/Sherry/Brandy (one of choice)
3/4 cup sultans
1/2 cup flaked almonds
1 teaspoon glycerine

Group 2
2/3 cup butter
1 teaspoon vanilla essence
Zest of 1 orange finely grated
1/2 teaspoon mixed spice
3 tablespoons flour
1/2 cup brown sugar
2 x 50g eggs
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 cup cake or biscuit crumbs

METHOD:

Combine all of group 1 and soak overnight in a bowl
Mix all of group 2 to form a paste. Now blend together with group 1.
Place a large pot of hot water on stove top and bring to rolling boil.
Soak tea towel in cold water. Wring out so tea towel is still wet.
Lay tea towel out on table and sprinkle generously with plain flour, in a 40 cm circle and rub flour into wet tea towel
Place mixture in aball in the centre of tea towel.
Pull tea towel over mixture, tucking evenly and knot tightly with string, leaving just a little space for expansion. (It's easier if you have someone to help do this)
Place pudding in boiling water making sure the water is kept at a slow boil with the lid on the pot.
Ensure the water does not boil over or run dry. Always add boiling water when topping up.
Cook for 3.5 to 4 hours
When cooked, lift out and hang pudding to cool, or it can be eaten immediately.

Make sure when you hang the pudding, the towel does not fold over. I normally twist my string right up to the top of the towel (if that makes sense). If you don't, the towel will grow mould, spoiling the pudding.

Ferrero Rocher

Home-made Ferrero Rocher
You need:
400 grams milk chocolate melts
1 tblsp copha
1 small pkt hazelnuts or almonds
1 jar nutella
Approx 10 wafers
Crushed nuts

Method:
Melt chocolate and copha in glass jug.
Medium microwave (2-3 mins).
Rough crush wafers add to chocolate.
Place 1/2 teaspoon of chocolate mixture in each space of ice tray.
Place nut in each cover with nutella.
Fill with remainder of chocolate.
Sprinkle with crushed nuts on top.
Set in fridge 20 to 25 mins.

A couple of tips. Spray the ice cube trays with oil. Helps get them out. Make sure that the hazelnut sits in the middle or at least so the chocolate can get right down to the bottom to 'seal' the rocher.

Lemon Butter

Microwave Lemon Butter

This method can also be used to make Lime Butter, Orange Butter, Grapefruit Butter and Banana Butter! And it only takes a few minutes!

Degree of difficulty: Low

You need:
4 Eggs
3/4 Cup Sugar
1/2 Cup Lemon Juice
1/4 Cup Water
2 tsp finely grated Lemon Rind
125g Real Butter

Method:
Fill 2 glass jars with boiling water to sterilize.

Crack the eggs into a bowl and whisk well. Strain through a sieve into a microwave-safe bowl - glass is best. Add the sugar, Lemon Juice, Rind, Water and cubed Butter.

Microwave on High for 2 minutes. Whisk well, then microwave a further 2 minutes. Whisk again, and microwave for another 2 minutes.

The Lemon Butter should be done at this stage but if your microwave is low power and you think it needs more cooking, cook for 1 minute before checking and whisking again.

Pour into glass jars, put the lids on and store in the fridge.

Can be used on toast, pikelets or as a filling for pastry tarts.

Peanut Brittle

Peanut Brittle
1 cup raw peanuts
1 cup white sugar
1/2 cup light corn syrup
1/8 teaspoon salt
1 teaspoon margarine
1 teaspoon vanilla
1 teaspoon baking soda.

Stir together peanuts, sugar, syrup and salt in microwave safe bowl
Cook 4 minutes on high
Stir well and cook 4 more minutes on high.
Stir in margarine and vanilla
Cook 2 minutes longer on high
Add baking soda and stir quickly until light and foamy
Immediately pour on lightly greased baking tray
Cool and break

Chocolate Truffles

Chocolate Truffles

1 can condensed milk
1 packet of choc ripple biscuits, crushed
1tbsp cocoa powder
coconut

I mix the first 3 together, and then add enough coconut to make a firm mix that rolls into balls. Then I roll in some extra coconut and put in the fridge.

Icecream Plum Pudding

Icecream plum pudding

375g or more of good quality fruit mince
1 litre of good quality icecream.

Soften icecream, mix fruit mince through. Put into a pudding basin or dolly varden tin, lined with glad wrap. Cover and freeze.

Your First Christmas Cake

Your First Christmas Cake

FIRST DAY

Put in glass or china bowl the following fruit.

270 grams Sultanas
270 grams currants
270 grams seeded raisins (chopped roughly with a knife into size of sultanas)
270 grams Australian Dried apricots (chopped roughly with a knife into size of sultanas)
60 grams of pitted prunes (chopped roughly with a knife into size of sultanas)
60 grams of mixed peel
40 grams of slivered almonds

Add 150ml of brandy and soak the fruit and brandy overnight


SECOND DAY

1. Preheat oven to 150
2. Sift together:
1 cup plain flour
1 teaspoon of baking powder
1 teaspoon ground cinnamon
1 teaspoon mixed spice
¼ teaspoon ground nutmeg

3. Cream together with mixer until light and fluffy
250 grams brown sugar
270 grams of butter

4. Add
5 large beaten eggs and flour mixture alternately, then add soaked fruit
– mix well with large wooden spoon
5. Add
I tablespoon of Golden Syrup
1 Tablespoon of Marmalade
Grated rind and juice of 1 lemon

6. Mix really well with large wooden spoon

7. Turn mixture into prepared tin and scoop centre into a slight hollow to allow for rising.

8. Place whole blanched almonds in a circular pattern around the edges of the cake

9. Bake for 3 hours. Insert a fine skewer and if it does not come out clean cook for further 15 minutes at 110°

10. When cooked remove from oven and drizzle another 150ml of brand all over the cooked cake.

11. Let cool, then wrap cake in a layer of bake paper and then wrap in aluminium foil and store in airtight container until Christmas Day

Almond and White Choc Shortbread

Almond and White Choc Shortbread
125g butter, at room temperature
1/2 cup icing sugar
1/2 tsp almond essence
3/4 cup plain flour, sifted
1/4 cup ground almonds
1 tbs cornflour
Pinch of salt
100g white chocolate

Line 2 baking trays.

Beat butter, icing sugar and almond essence until pale and creamy.
Add the flour, ground almonds, cornflour and salt and mix with a spoon until almost combined. Use your hands to form a smooth dough. Cover and place in the fridge for 30 minutes or until firm.
Roll teaspoonsful into balls and pop onto trays. Flatten with your finger and pop back into the fridge for 15-20 minutes to chill.
Preheat oven to 160°C.
Bake in preheated oven, swapping the trays halfway through cooking, for 12-15 minutes or until a light golden colour. Remove and set aside on the trays to cool.

Drizzle with melted white chocolate.

White Choc Rocky Road

White Choc Rocky Road
1 packet white choc melts
1 packet raspberry lollies, halved
1 packet marshmallows (pink looks good), halved
3 or 4 cups ricebubbles
1/2 cup chopped macadamias (optional)

Melt chocolate. Mix everthing together and spread onto a lined tray. Refrigerate until set and break up to serve.

Cherry Marshmallow Fudge

Cherry Marshmallow Fudge
1 tablespoon water
90 g butter, chopped
250 g pink and white marshmallows
200 g dark cooking chocolate
1/4 cup chopped red glace cherries

Place the water, butter and marshmallows in a saucepan and heat over a very, very low heat, stirring regularly, until the marshmallows are melted.
Break the chocolate into squares and add to the pan. Remove from the heat. Stir until the chocolate is completely melted.
Stir through the cherries, then pour the mixture into a lined 16 cm square pan. Allow to cool, then refrigerate until set. Cut into small pieces when required. Store in an airtight container in the fridge. Makes approximately 50 pieces