Home Made Edible Christmas Gifts
Posted 05 November 2008 - 12:20 PM
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Posted 05 November 2008 - 12:38 PM
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Posted 05 November 2008 - 03:53 PM
fruit cake truffles
I packed them individually into cello bags and then into a box with a ribbon..
oh and rumballs
Here they are all bagged on the table to be sorted
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Posted 05 November 2008 - 04:06 PM
Update traditional festive fruit-mince tarts by filling them with a tempting combination of fresh raspberries and jam.
Preparation Time 30 minutes
Cooking Time 30 minutes
300g (2 cups) plain flour
45g (1/4 cup) icing sugar mixture
150g chilled butter, chopped
1 egg yolk
2 tbs water
90g (1/4 cup) raspberry jam
1 x 120g punnet raspberries
1 tbs white sugar
Preheat oven to 180°C. Place the flour, icing sugar and butter in the bowl of a food processor and process until it resembles fine breadcrumbs. Add the egg yolk and water and process until dough just comes together. Turn the dough onto a lightly floured surface and knead until smooth.
Heat the jam in a saucepan over medium heat for 5 minutes or until melted. Place the raspberries in a bowl and use a fork to coarsely mash. Add to the jam and stir to combine.
Roll out pastry between 2 sheets of non-stick baking paper until 3mm thick. Use a 6.5cm-diameter round pastry cutter to cut 22 discs from the pastry. Line twenty-two 30ml (1 1/2-tbs) capacity patty pans with pastry discs. Use a fork to prick the bases.
Roll out remaining pastry until 3mm thick. Use a 5cm-diameter star-shaped cutter to cut 22 stars. Spoon jam mixture among pastry cases. Top with stars and sprinkle with white sugar. Bake for 20-25 minutes or until golden. Set aside for 15 minutes to cool.
Notes & tips
Make this recipe up to 4 days ahead. Store in an airtight container.
Get a FREE Taste book when you buy participating magazines only at Woolworths and Safeway! www.taste.com.au/extras
Australian Good Taste - December 2006, Page 95
Recipe by Michelle Southan
And now for some tried and true recipes that I've made many, many times, always to requests for more.
Plum Pudding Christmas Truffles (Cadbury)
1 cup dried fruit mix
1/4 cup brandy or orange juice
11/4 cups cake crumbs
1/2 teaspoon grated orange rind
1/2 cup icing sugar, sifted
125 g (5 rows) Cadbury Dark Cooking Chocolate, melted
125 g (5 rows) Cadbury Milky White Chocolate, melted
chopped glacé cherries to decorate
1. Sprinkle the fruit with the brandy or juice, cover with plastic cling film and allow to stand for 1 hour.
2. Combine the cake crumbs, orange rind, icing sugar, melted dark chocolate with the marinated fruit mixture. Roll level teaspoons of the mixture into balls and place on paper-covered trays. Refrigerate until firm.
3. Spoon small amounts of the melted white chocolate (about the size of a 20 cent coin) onto an aluminium foil-lined tray. When the white chocolate is almost set, place a chilled truffle on each chocolate piece.
4. Drizzle the remaining white chocolate over each truffle to resemble custard, and decorate with tiny bits of cherries.
Also, my death by chocolate brownies, that I know I've posted the recipe for before. I'll go and hunt it down.
Ah ha, found it!
Death by Chocolate Brownies
140 grms dark chocolate chopped
140 grms butter (the normal variety, not the unsalted one )
4 Tbs cocoa powder
1 cup caster sugar
7 Tbs plain flour
100 grms dark chocolate (extra)
4 Tbs almond (optional - these days because of so many people having nut allergies I always leave them out)
Combine the chopped chocolate and butter in a microwave proof bowl. Pre heat oven to 180o C (fan forced). Melt butter and chocolate in microwave on high for 1 minute, stir and continue heating in 20 sec burst, stirring each time, until mix is melted and combined.
When melted, stir in the cocoa (did you know that cocoa stirred into warm chocolate intensifies the flavour of the chocolate? I only leant that recently and though "oh duh" that makes sense!), then add eggs and sugar. Mix well. Mixture should become thick and glossy. Then add flour, additional chocolate (roughly chopped) and almond (if using). Stir to combine. Pour into a slice tray lined with baking paper. Bake for 25 - 30 minutes until firm to touch.
Stand for 10 mins, dust with icing sugar and cut into squares. Serve warm with the cream. Makes approx. 15.
These are so good. Quick and super easy to make and you wont be disappointed I promise.
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Posted 06 November 2008 - 08:40 AM
I'm pretty sure I have a recipe book at home that has a whole bunch of christmas food gift ideas.
I will have a look when I get home and post some of the recipes.
I totally forgot I'm going out tonight but am home all weekend so I will aim to look and post over the weekend.
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Posted 06 November 2008 - 08:46 AM
Marthas packaging looks great!
Posted 10 November 2008 - 05:08 PM
This is made from stars of increasing sizes, all stacked and iced.
Homemade fudge sounds good too
Posted 11 November 2008 - 09:27 AM
Posted 17 November 2008 - 01:37 PM
If your a Coles shopper they have a Christmas Celebrations book they release every year with some great recipes and cooking ideas fro gifts.......They are free and come out around mid november so now. I have the last three years and still use them .................First had an especially good bluberry pancake recipe that we use once a month.
I picked up the coles mag this weekend, there are some great ideas and recipes in it.
Last year I made shortbread for the first time and it worked really well, I will probably make it again this year.
Camilla & Adam - 14 April 2007
Posted 17 November 2008 - 01:49 PM
I picked up a packet of large pretzels on the weekend.
I'm going to dip them in white and milk chocolate and add them to my boxes of home made chrissie goodies for my friends.
Posted 23 November 2008 - 07:35 PM
Will post some pics closer to the time, as its all still in the ideas stage ATM!
Posted 23 November 2008 - 07:45 PM
In the past I have made oven-roasted tomatoes in jars decorated similar to what was described in the OP, but I note the lack of available jars so obviously this idea would not be suitable.
Posted 23 November 2008 - 07:45 PM
The rum ball recipe is what we make - without the rum essence.
We've always called them truffles, and I've helped mum make them since I was about 4 Great fun!
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