||The Breakfast Show Saturday Challenge: Christmas tree decorating...more
||Lemax 2012 *sneak preview*...more
||Christmas Tips Newsletters...more
|Childrens Christmas Puddings
A nice and simple recipe that looks effective and is sure to be a hit with children and adults alike.
1 Packet of Mallowpuffs
White Cooking Chocolate
Green Fruit Jubes (cut in half length ways)
1. Melt the chocolate in the microwave
2. Drizzle melted chocolate over mallowpuff to resemble custard covering a Christmas pudding
3. Before the chocolate has set, place a jaffa on the top with 2 cut green fruit jubes to make a holly shape.
|Christmas Nut Pies
A great alternative to Christmas mince pies, these delicious tarts are always a favourite at our store openings with our customers.
125 gm Butter
1 Cup Flour
½ Cup Icing Sugar
¾ Cup Mixed Nuts (Macadamias, Hazelnuts, Pecans, Almonds, Brazil)
60 Gm Butter – melted
1 Cup Brown Sugar
1 Tsp Vanilla Essence
Place first measure of butter, flour and icing sugar into the food processor and run the machine till the pastry clumps into a ball.
Divide into 24 balls and with floured hands press the pastry into the bases and up the sides of non-stick (or greased) mini muffin tins.
Refrigerate for 30 mins.
Mix egg, brown sugar and vanilla essence into the melted butter and beat with a wooden spoon till smooth and a little “gluey”.
Divide nuts between the cold pastry cases and spoon over filling mixture. Do not overfill the cases.
Bake in a preheated oven at 180°C for 20 minutes or until pastry is golden.
Take out of the oven and leave a few minutes. Give each pie a little turn to loosen the bottom and gently lift from tin to a cooling rack.
Serve warm with cream or dusted with icing sugar.
Note: the cases can be filled with Christmas fruit mix if desired.
|Christmas Rocky Road
Thank you Christine for sending us your yummy rocky road recipes, it is so good we even served it at our store preview evenings this year! Yum yum yum
Milk Chocolate Rocky Road
Packet of Soft Jubes
Packet of Marshmallows
Cup of salted or unsalted peanuts
Two Blocks of chocolate
Break up the chocolate and melt in an oven proof pyrex jub or bowl on high till the chocolate is just melted.
Cut up the jubes and marshmallows. Add all ingredients into the melted chocolate. Pour into a tin and refridgerate until set. Cut into cubes.
White Chocolate Variety
Packet of white marshmallows - 500gm
Packet of macadamia nuts
Cup of long dessicated coconut
Two blocks of chocolate
Break up the chocolate and melt in an open proof pyrex jog or bowl on high for 2 minutes in the microwave.
Cut up the marshmallows. Add all the ingredients into the melted chocoate.
Pour into a tin and refridgerate until set. Cut into cubes
|Cranberry and Pistachio Biscuit Slice
*as used at our 2009 demonstration evenings in Ellerslie, Hamilton and Tirau.
350g Butter - chopped
2 cups icing sugar
4½ cups Plain flour
2 tsp vanilla essence
2 tsp grated orange rind
¼ cup milk
1 egg yolk
1 cup dried cranberries
1½ cups chopped pistachio nuts
Cream butter and sugar
Add flour, vanilla, orange rind, milk and egg yolk.
Mix until combined.
Divide mixture in half.
Add cranberries and nuts to one half and mix well.
Lightly grease 20x30cm tin and line with baking paper (including sides of tin).
Press cranberry mixture into tin and refrigerate for 30 minutes until firm.
When firm, press remaining dough on top and smooth, refrigerate for a further 15 minutes.
Remove dough from tin and cut in half. Place one half on top of the other and press gently together to form 4 layers. Refrigerate 30 minutes until firm.
Preheat oven to 180°C.
Slice biscuit into 1 cm strips, cut slices into strips.
Bake on baking paper and bake for 6-8 minutes or until golden.
Store in airtight container for up to 2 weeks.
|Oatmeal spice cookie
Incredibly easy to make with standard ingrediants.
Dry ingredients (makes 36)
3/4 cup brown sugar
1/2 cup white sugar
3/4 cup raisins
2 cups rolled oats
1 cup flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp baking soda
1/2 tsp salt
Throw all of these ingredients into a large mixing bowl and give it a good mix up with your (clean!) hands.
3/4 cup butter or margarine (softened at room temp)
1 egg (slightly beaten)
1 tsp vanilla essence
Add all of the above to the dry ingredients and mix thoroughly until completely blended. Get your hands in there to make sure it's completely mixed.
Shape into balls the size of walnuts and place on a cookie sheet (I prefer to grease and flour the sheet).
Bake at 175 degrees C for 10 - 13 minutes until edges are slightly browned.
* Cook for slightly longer to have crunchy cookies or a bit shorter for softer ones, depending on how you like them!
Allow to cool for 5 minutes on cookie sheet before placing on rack.
|Toffee Pop Truffles
This is a very simple and very yummy recipe. We served this at our Mid-Winter Christmas evenings in our stores and has proved to be very popular! Thank-you to Mara for sharing this delightful truffle recipe with us.
A packet of Toffee Pop biscuits (NZ) or Toffee Caramels (Australia)
2 Tablespoons of cream cheese
Cadbury flake chocolate bar
In a food processor whiz the cadbury flake until just broken up. Alternatively crush in a plastic bag with a rolling pin. Set aside.
In processor chop up the biscuits and cream cheese until well mixed.
Roll mixture into balls and coat with flake.
Makes about 20 depending on truffle size. Chill & enjoy!
|Christmas Apple Pie
Serve with vanilla ice cream and hard sauce
a. Graham cracker crust (you can make your own or use a pre-made one)
1 large egg white (slightly beaten)
b. 5 Cups fresh peeled apples
1/2 cup powdered sugar
1/4 cup brown sugar
3 Tablespoons whole wheat flour
1/4 teaspoon salt
1/2 teaspoon cinnamon (we generally add a bit more)
c. 3/4 cups whole wheat flour
1/4 cup powdered sugar
1/4 cup brown sugar
1 stick melted butter (a bit over 1/3 cup)
1. Brush egg white on crust, bake until light brown -- about 6 minutes (if store bought)
2. Combine b mix well, spoon into crust
3. Mix c put on as the top of the pie in thin sheets
4. Bake at 375 farenheit for about 50 minutes
5. Cool for about 4 hours.
|Christmas Chocolate & Fruit Pudding with Warm Chocolate Sauce
A brilliant recipe for a large group of people with very little preparation time needed. Yummy!
300g wholemeal flour
1 tsp mixed spice
2 tsp baking soda
250ml golden syrup
100g chopped dried apricots
100g chocolate chips
200g Belgian style cooking chocolate chopped
Berries to garnish
Bring a large pot, half full of water to the boil. Mix the flours, mixed spice and baking soda together in a bowl, then make a well in the middle and pour in the milk and golden syrup. Slowly incorporate the liquid, then mix together well. Stir in the dried apricots and chocolate chips.
Brush a tin with butter and dust with flour, and pour in the mixture, cover with buttered tin foil and then carefully place in a pot of boiling water. The water should be half way up the side of the tin at all times. Cook the pudding for 1 hour at a steady simmer. Once cooked, cool on a cooling rack.
Melt the chocolate in a stainless steel bowl over a pot of simmering wter. Heat the cream slightly in another pan, then quickly mix into the warm melted chocolate. Remove fromt he heat, but keep warm.
Slice the warm or cold pudding into portions, pour over some chocolate sauce, and garnish with fresh berries and mint. Serve immediately
Recipe provided by Anita Burton-Hunt
|Nut and Fruit Stuffing for Turkey
This full of flavour stuffing made a delicious change from the usual bread based variety. Easy to make and makes a generous quantity, easily fills a 6.5 turkey. Enjoy!
6 rashers bacon, finely diced
1 onion, peeled and finely chopped
1 cup whole almonds
1½ cups diced plump dried figs
½ cup chopped parsley
½ cup sherry
1 cup fresh wholemeal breadcrumbs
100g butter, softened
Salt and pepper to season
In a frying pan, cook the back and onion in a knob of butter until onion is lightly coloured, but not burnt. Add almonds, continue to cook until they are lightly toasted. Stir in figs, parsley and sherry, simmer for a few minutes until sherry has evaporated. Add breadcrumbs and season with salt and pepper. Cool completely before stuffing poultry.
|Sweet and sour sauce
A quick and easy sweet and sour recipe. We made this with left over chicken as it was too early for turkey! But I am sure this is great with turkey as well.
Christmas Turkey leftovers in Sweet and Sour Sauce
1/2 cup sugar
2 tbsp cornflour
1/4 cup of water - combine these three ingredients in microwave dish
Add 1 small tin of crushed pineapple
1/2 cup of cider vinegar
1/4 chopped green capsicum (green pepper)
1/4 chopped red capsicum (red pepper)
2 tbsp of soya sauce
Clove of garlic (optional)
Microwave on high for approximately 7 minutes - stir every two minutes.
Add small pieces of turkey (or chicken, or make your own meatballs) and stir through.
Serve with rice or your favourite vegetables.
For larger servings double the mixture but cut down on the sugar.
8 Egg yolks combined with 8 tablespoons of sugar
1/2 cup of rum
1/2 cup of brandy
1 cup of whisky
3 cups of cream
8 Eggs whites, beaten milk nutmeg.
Beat the yolks until thick then add the sugar and continue beating.
Add the liquors and let the yolks "settle" for several hours, covered, in the refrigerator.
Fold in the whipped cream and stiffly beaten egg whites, when ready to serve.
If the eggnog is too thick, add a little milk. Serve in cups and garnish with nutmeg.
Most importantly enjoy!