Recipe File: Christmas
Christmas Snickerdoodles
Ingredients:
2 tbsp red sprinkles
1 tbsp ground cinnamon, divided
2 tbsp green sprinkles
1-1/2 cups sugar
125g cooking margarine*
125g butter, softened
2 eggs
2-3/4 cups plain flour
2 tsp cream of tartar
1 tsp bicarbonate soda
1/4 tsp salt
Method:
Heat oven to 205 degrees Celsius.
Prepare the sprinkles: Get out 2 shallow bowls. In one put the red sprinkles and 1-1/2 teaspoons of the cinnamon, in the other put the green sugar sprinkles and remaining 1-1/2 teaspoons of cinnamon. Mix the sprinkles and cinnamon together; set aside.
Prepare the dough: In large bowl, put the sugar, shortening, butter, and eggs and beat with an electric mixer on medium speed until fluffy.
In a separate bowl, sift together the flour, cream of tartar, bicarb soda, and salt.
With electric mixer running on low, slowly add the flour mixture until incorporated and a dough forms.
Using a melon baller or teaspoon, shape balls out of the dough, about 2 to 3cm in diameter.
Roll the balls of dough through the sugar sprinkle mixtures, some in each, combinations of colors, or as you like.
Place the dough balls on an ungreased biscuit tray, keeping about 5cm between each one.
Bake in preheated oven for 8 to 10 minutes.
Remove and let cool on biscuit tray for 1 minute, then remove to a cooling rack.
Let cool completely before putting away.
Cool completely, about 30 minutes.
*I use Fairy cooking margarine in this recipe. Don't be tempted to increase the butter, the recipe won't be the same. The cooking margarine helps to make the dough lighter and the finished biscuit crisper.
Tip of the Day 2nd December 2014
Ingredients:
2 tbsp red sprinkles
1 tbsp ground cinnamon, divided
2 tbsp green sprinkles
1-1/2 cups sugar
125g cooking margarine*
125g butter, softened
2 eggs
2-3/4 cups plain flour
2 tsp cream of tartar
1 tsp bicarbonate soda
1/4 tsp salt
Method:
Heat oven to 205 degrees Celsius.
Prepare the sprinkles: Get out 2 shallow bowls. In one put the red sprinkles and 1-1/2 teaspoons of the cinnamon, in the other put the green sugar sprinkles and remaining 1-1/2 teaspoons of cinnamon. Mix the sprinkles and cinnamon together; set aside.
Prepare the dough: In large bowl, put the sugar, shortening, butter, and eggs and beat with an electric mixer on medium speed until fluffy.
In a separate bowl, sift together the flour, cream of tartar, bicarb soda, and salt.
With electric mixer running on low, slowly add the flour mixture until incorporated and a dough forms.
Using a melon baller or teaspoon, shape balls out of the dough, about 2 to 3cm in diameter.
Roll the balls of dough through the sugar sprinkle mixtures, some in each, combinations of colors, or as you like.
Place the dough balls on an ungreased biscuit tray, keeping about 5cm between each one.
Bake in preheated oven for 8 to 10 minutes.
Remove and let cool on biscuit tray for 1 minute, then remove to a cooling rack.
Let cool completely before putting away.
Cool completely, about 30 minutes.
*I use Fairy cooking margarine in this recipe. Don't be tempted to increase the butter, the recipe won't be the same. The cooking margarine helps to make the dough lighter and the finished biscuit crisper.
Tip of the Day 2nd December 2014
Cranberry Hootycreeks
Cranberry Hootycreeks is one of the most popular recipes in the Cheapskates Recipe File. These are so good, you'll love them. They are the perfect Christmas cookie.
Ingredients:
1/2 cup butter
1 egg
1 tsp vanilla extract
1 1/4 cups plain flour
1/2 cup rolled oats
1/2 teaspoon bi-carb soda
1/2 teaspoon salt
1/3 cup packed brown sugar
1/3 cup white sugar
1/2 cup dried cranberries
1/2 cup white chocolate chips
1/2 cup chopped pecans
Method:
Preheat oven to 175 degrees Celsius. Line a cookie sheet with baking paper. In a medium bowl, beat together softened butter, egg and vanilla until fluffy. Add the dry ingredients, and mix together by hand until well blended. Drop by heaping teaspoonfuls onto the prepared baking sheets. Bake for 8 to 10 minutes, or until edges start to brown. Cool on baking sheets.
Cranberry Hootycreeks is one of the most popular recipes in the Cheapskates Recipe File. These are so good, you'll love them. They are the perfect Christmas cookie.
Ingredients:
1/2 cup butter
1 egg
1 tsp vanilla extract
1 1/4 cups plain flour
1/2 cup rolled oats
1/2 teaspoon bi-carb soda
1/2 teaspoon salt
1/3 cup packed brown sugar
1/3 cup white sugar
1/2 cup dried cranberries
1/2 cup white chocolate chips
1/2 cup chopped pecans
Method:
Preheat oven to 175 degrees Celsius. Line a cookie sheet with baking paper. In a medium bowl, beat together softened butter, egg and vanilla until fluffy. Add the dry ingredients, and mix together by hand until well blended. Drop by heaping teaspoonfuls onto the prepared baking sheets. Bake for 8 to 10 minutes, or until edges start to brown. Cool on baking sheets.
Quick and Easy Shortbread
Ingredients:
250g butter
1/3c icing sugar
1/3c cornflour
1/4c sugar
1/2tsp vanilla
2 1/3c plain flour
Method:
Melt butter and add vanilla. Sift icing sugar and cornflour into a bowl, add sugar. Add melted butter and vanilla and beat until the mixture is thick and creamy. Add the sifted flour and mix well. Press the mixture into a 18cm x 28cm lamington tin, smooth over and mark into fingers with a sharp knife. Prick each finger decoratively with a fork. Bake in a moderate oven for 30 minutes or until a light golden colour. Cut into fingers while still warm and cool in tin. Alternatively, using cookie cutters, cut into Christmas shapes, lay on an oven tray and bake until golden. When cool, dip half into melted white chocolate.
Ingredients:
250g butter
1/3c icing sugar
1/3c cornflour
1/4c sugar
1/2tsp vanilla
2 1/3c plain flour
Method:
Melt butter and add vanilla. Sift icing sugar and cornflour into a bowl, add sugar. Add melted butter and vanilla and beat until the mixture is thick and creamy. Add the sifted flour and mix well. Press the mixture into a 18cm x 28cm lamington tin, smooth over and mark into fingers with a sharp knife. Prick each finger decoratively with a fork. Bake in a moderate oven for 30 minutes or until a light golden colour. Cut into fingers while still warm and cool in tin. Alternatively, using cookie cutters, cut into Christmas shapes, lay on an oven tray and bake until golden. When cool, dip half into melted white chocolate.
Christmas Morning Breakfast Tart
Ingredients:
250g sausage mince, browned, drained and crumbled
1/2 cup grated Swiss cheese*
1/2 cup grated Tasty cheese
1 x 22cm unbaked pastry shell (bought or make one using Elaine's Easy Pastry recipe)
3 eggs, lightly beaten
1/2 cup milk
1/4 cup chopped onion
1/4 cup chopped red capsicum
1/4 cup chopped green capsicum
1 large tomato, sliced
Method:
Preheat oven to 175 degrees Celsius. Place cooked crumbled mince in a large mixing bowl. Fold in both cheeses. Place pie shell in a pie plate. Place the sausage mixture in the pie shell. Whisk eggs, milk, onion and capsicum in a separate bowl, making sure eggs are blended in well. Pour the egg mixture over mince mixture. Place the sliced tomato on top of the casserole. Bake one hour or until knife inserted in the middle comes out clean. Let stand 10 minutes before cutting and serving.
*If you don't have Swiss cheese, and I often don't, use cheddar, mozzarella, or whatever cheese you have.
Ingredients:
250g sausage mince, browned, drained and crumbled
1/2 cup grated Swiss cheese*
1/2 cup grated Tasty cheese
1 x 22cm unbaked pastry shell (bought or make one using Elaine's Easy Pastry recipe)
3 eggs, lightly beaten
1/2 cup milk
1/4 cup chopped onion
1/4 cup chopped red capsicum
1/4 cup chopped green capsicum
1 large tomato, sliced
Method:
Preheat oven to 175 degrees Celsius. Place cooked crumbled mince in a large mixing bowl. Fold in both cheeses. Place pie shell in a pie plate. Place the sausage mixture in the pie shell. Whisk eggs, milk, onion and capsicum in a separate bowl, making sure eggs are blended in well. Pour the egg mixture over mince mixture. Place the sliced tomato on top of the casserole. Bake one hour or until knife inserted in the middle comes out clean. Let stand 10 minutes before cutting and serving.
*If you don't have Swiss cheese, and I often don't, use cheddar, mozzarella, or whatever cheese you have.
Christmas Cake
Sufficient for an 8 inch round or square tin
Ingredients:
500g/ 1lb sultanas
250g/ 8 oz raisins, seedless
125g/ 4 oz currants
125g/ 4 oz glace cherries, chopped
60g/ 2 oz glace pineapple, chopped
60g/ 2 oz glace peaches or apricots, chopped
60g/ 2 oz mixed peel, chopped
60g/ 2 oz dates, chopped
60g/ 2 oz blanched and chopped almonds
2 tablespoons brandy or rum or sherry
250g/ 8 oz (2 cups) plain flour
1 teaspoon ground nutmeg
½ teaspoon ground cinnamon
½ teaspoon mixed spice
grated rind of 1 orange
60g/2 oz ground almonds
185g 6 oz butter or good quality margarine
185g 6 oz moist brown sugar
4 eggs
extra 2 tablespoons brandy, rum or sherry
Method:
Prepare fruit and nuts as required. Mix together sultanas, raisins, currants, cherries, glace fruits, mixed peel, dates and chopped almonds in a mixing bowl, sprinkle with brandy, cover and leave to stand overnight.
Sieve flour, nutmeg, cinnamon and mixed spice into a bowl, add orange rind and ground almonds. Place butter and brown sugar in a mixing bowl and beat until light and creamy in texture. Add beaten eggs, one at a time, and beat well after each addition. Using a metal spoon fold in half the flour mixture. Mix in the fruit mixture and finally the remaining flour mixture.
Put the mixture into a lined, greased 8 inch cake tin and smooth with the back of a wet metal spoon, making a slight hollow in the centre.
Place cake in the centre of a moderately slow oven (160°C) for 1 hour, than reduce temperature to slow (150°) and bake for a further 11/2 -2hours or until a warm fine skewer comes out clean.
Allow cake to stand in a cake tin on a cooling rack for 30 minutes then turn out (do not remove paper) and leave to cool on cooling rack. When cold, prick the surface in a few places and pour in extra spirit.
Wrap the cake securely in aluminium foil or in greaseproof paper and brown paper and place in an airtight container to store before decorating and serving.
Preparation of tin:
Line the cake tin with two thicknesses of brown paper first , or 1 thickness of aluminium foil, then thickness of greaseproof paper. Mitre corners and bottom edge of cake carefully to give a good shape. Allow paper to come 1-2 inches above top of tin. Stand tin in centre of square of doubled brown or newspaper, cut in from corners to bottom of tin. Draw paper up around tin and secure in place with string.
Guide to quantities:
½ quantity for a 5 or 6 inch cake tin
11/2 quantities for a 9 inch cake tin
2 quantities for a 10 or 11 inch cake tin
3 quantities for a 12 inch cake tin
Sufficient for an 8 inch round or square tin
Ingredients:
500g/ 1lb sultanas
250g/ 8 oz raisins, seedless
125g/ 4 oz currants
125g/ 4 oz glace cherries, chopped
60g/ 2 oz glace pineapple, chopped
60g/ 2 oz glace peaches or apricots, chopped
60g/ 2 oz mixed peel, chopped
60g/ 2 oz dates, chopped
60g/ 2 oz blanched and chopped almonds
2 tablespoons brandy or rum or sherry
250g/ 8 oz (2 cups) plain flour
1 teaspoon ground nutmeg
½ teaspoon ground cinnamon
½ teaspoon mixed spice
grated rind of 1 orange
60g/2 oz ground almonds
185g 6 oz butter or good quality margarine
185g 6 oz moist brown sugar
4 eggs
extra 2 tablespoons brandy, rum or sherry
Method:
Prepare fruit and nuts as required. Mix together sultanas, raisins, currants, cherries, glace fruits, mixed peel, dates and chopped almonds in a mixing bowl, sprinkle with brandy, cover and leave to stand overnight.
Sieve flour, nutmeg, cinnamon and mixed spice into a bowl, add orange rind and ground almonds. Place butter and brown sugar in a mixing bowl and beat until light and creamy in texture. Add beaten eggs, one at a time, and beat well after each addition. Using a metal spoon fold in half the flour mixture. Mix in the fruit mixture and finally the remaining flour mixture.
Put the mixture into a lined, greased 8 inch cake tin and smooth with the back of a wet metal spoon, making a slight hollow in the centre.
Place cake in the centre of a moderately slow oven (160°C) for 1 hour, than reduce temperature to slow (150°) and bake for a further 11/2 -2hours or until a warm fine skewer comes out clean.
Allow cake to stand in a cake tin on a cooling rack for 30 minutes then turn out (do not remove paper) and leave to cool on cooling rack. When cold, prick the surface in a few places and pour in extra spirit.
Wrap the cake securely in aluminium foil or in greaseproof paper and brown paper and place in an airtight container to store before decorating and serving.
Preparation of tin:
Line the cake tin with two thicknesses of brown paper first , or 1 thickness of aluminium foil, then thickness of greaseproof paper. Mitre corners and bottom edge of cake carefully to give a good shape. Allow paper to come 1-2 inches above top of tin. Stand tin in centre of square of doubled brown or newspaper, cut in from corners to bottom of tin. Draw paper up around tin and secure in place with string.
Guide to quantities:
½ quantity for a 5 or 6 inch cake tin
11/2 quantities for a 9 inch cake tin
2 quantities for a 10 or 11 inch cake tin
3 quantities for a 12 inch cake tin
$3.90 Christmas Cake
Ingredients:
2 cups SR flour
2 tabs butter
2 eggs
375g mixed fruit
1 cup sugar
1 cup milk
1/2 tsp nutmeg
1 tbsp golden syrup or treacle
Flaked almonds to decorate
Method:
Pre-heat oven to 180 degrees Celsius. Grease a 20cm round cake tin and line with baking paper. Place all ingredients into a bowl and beat for 3 minutes until well combined. Pour batter into prepared cake tin. Bake in moderate oven for 1-1/2 hours until skewer inserted in centre comes out clean. If the cake starts to brown too much on top before it is cooked cover with foil.
Note: This cake does not keep; it is best used within a day of baking.
Ingredients:
2 cups SR flour
2 tabs butter
2 eggs
375g mixed fruit
1 cup sugar
1 cup milk
1/2 tsp nutmeg
1 tbsp golden syrup or treacle
Flaked almonds to decorate
Method:
Pre-heat oven to 180 degrees Celsius. Grease a 20cm round cake tin and line with baking paper. Place all ingredients into a bowl and beat for 3 minutes until well combined. Pour batter into prepared cake tin. Bake in moderate oven for 1-1/2 hours until skewer inserted in centre comes out clean. If the cake starts to brown too much on top before it is cooked cover with foil.
Note: This cake does not keep; it is best used within a day of baking.
Brandy Cream
Ingredients:
2 eggs - separated
1/4 cup castor sugar
4 tbsp brandy
300ml cream
Method:
Separate eggs and beat whites until fluffy. Add sugar slowly, beating continuously. Add egg yolks and beat well. Stir in cream and brandy, beat well and serve over hot Christmas pudding.
Contributed by Pamela
Ingredients:
2 eggs - separated
1/4 cup castor sugar
4 tbsp brandy
300ml cream
Method:
Separate eggs and beat whites until fluffy. Add sugar slowly, beating continuously. Add egg yolks and beat well. Stir in cream and brandy, beat well and serve over hot Christmas pudding.
Contributed by Pamela
Caramel Jelly Pie
Ingredients:
1 qty sweet shortcrust pastry - or two sweet shortcrust pastry sheets
1 tin condensed milk
2 pkts port wine jelly
Method:
Put the tin of condensed milk into a medium saucepan and cover with cold water. Bring to a boil, then turn the heat down until the water is simmering. Cook for two hours, checking the water occasionally, making sure the can is always covered. If the water gets low, top up with boiling water from the kettle.
While the condensed milk is cooking, line a slice tray with the shortcrust pastry, making sure it goes up the sides of the tray. Rest in the fridge for 30 minutes. Place a piece of baking paper over the pastry and fill with rice or dried beans or pastry weights if you have them. Bake at 220 degrees Celsius for 18 - 20 minutes, until the pastry is cooked and golden.
Make the jelly up using 500ml of boiling water only. Pour into a shallow dish and place in the fridge to set.
After two hours, take the condensed milk off the stove and remove from the saucepan. Leave to cool for 10 minutes before opening. This stops the milk spurting and potentially burning you. After the 10 minutes, very carefully open the can of condensed milk, which is now a delicious caramel. Pour the caramel into the cooked pastry shell and chill.
When the jelly is set use a butter knife to cut it into rough shreds. Spread these over the caramel pie filling and return to the fridge until ready to slice and serve. Drizzle with a little cream to serve.
This pie sounds complicated but it's not really. The most difficult part is opening the can of condensed milk - be careful because it is very hot and can really burn.
It looks spectacular on a plate drizzled with cream. You can change the colour of the jelly or use two different colours for a jewel effect. This is one of my childhood favourites, that I have always made and it has become a Christmas tradition in our family.
Contributed by Cath Armstrong
Ingredients:
1 qty sweet shortcrust pastry - or two sweet shortcrust pastry sheets
1 tin condensed milk
2 pkts port wine jelly
Method:
Put the tin of condensed milk into a medium saucepan and cover with cold water. Bring to a boil, then turn the heat down until the water is simmering. Cook for two hours, checking the water occasionally, making sure the can is always covered. If the water gets low, top up with boiling water from the kettle.
While the condensed milk is cooking, line a slice tray with the shortcrust pastry, making sure it goes up the sides of the tray. Rest in the fridge for 30 minutes. Place a piece of baking paper over the pastry and fill with rice or dried beans or pastry weights if you have them. Bake at 220 degrees Celsius for 18 - 20 minutes, until the pastry is cooked and golden.
Make the jelly up using 500ml of boiling water only. Pour into a shallow dish and place in the fridge to set.
After two hours, take the condensed milk off the stove and remove from the saucepan. Leave to cool for 10 minutes before opening. This stops the milk spurting and potentially burning you. After the 10 minutes, very carefully open the can of condensed milk, which is now a delicious caramel. Pour the caramel into the cooked pastry shell and chill.
When the jelly is set use a butter knife to cut it into rough shreds. Spread these over the caramel pie filling and return to the fridge until ready to slice and serve. Drizzle with a little cream to serve.
This pie sounds complicated but it's not really. The most difficult part is opening the can of condensed milk - be careful because it is very hot and can really burn.
It looks spectacular on a plate drizzled with cream. You can change the colour of the jelly or use two different colours for a jewel effect. This is one of my childhood favourites, that I have always made and it has become a Christmas tradition in our family.
Contributed by Cath Armstrong
Ice Cream Christmas Pudding
This is the easiest dessert ever.
Ingredients:
2 litres chocolate ice-cream
1 375g jar fruit mince
1 pkt glace cherries, chopped
Method:
Soften a two-litre tub of chocolate ice cream. Stir in a jar of fruit mince and a packet of chopped glace cherries. Spread into a freezer safe pudding basin. Cover with greaseproof paper and re-freeze until almost ready to serve. To serve, take out of the freezer and soften for a few minutes before turning out onto a serving platter.
This is the easiest dessert ever.
Ingredients:
2 litres chocolate ice-cream
1 375g jar fruit mince
1 pkt glace cherries, chopped
Method:
Soften a two-litre tub of chocolate ice cream. Stir in a jar of fruit mince and a packet of chopped glace cherries. Spread into a freezer safe pudding basin. Cover with greaseproof paper and re-freeze until almost ready to serve. To serve, take out of the freezer and soften for a few minutes before turning out onto a serving platter.
Simple Ice-cream Christmas Pudding
Ingredients:
2l tub chocolate ice-cream
1bottle prepared fruit mince
Method:
Soften the ice-cream and mix the fruit mince through. Put into a pudding shaped basin or bowl and re-freeze. About ½ hour before serving, remove from freezer and allow to soften. Run a knife around the edges and then turn out onto the serving plate. Drizzle with cream and return to the freezer for a few minutes to harden.
Ingredients:
2l tub chocolate ice-cream
1bottle prepared fruit mince
Method:
Soften the ice-cream and mix the fruit mince through. Put into a pudding shaped basin or bowl and re-freeze. About ½ hour before serving, remove from freezer and allow to soften. Run a knife around the edges and then turn out onto the serving plate. Drizzle with cream and return to the freezer for a few minutes to harden.
Slow Cooker Christmas Pudding
Ingredients:
500g mixed dried fruit
1/2 cup brown sugar
90g butter
1/3 cup sherry or brandy
1/2 teaspoon bi-carb soda
2 eggs, lightly beaten
1 cup SR flower
1/2 teaspoon mixed spice
Method:
In a saucepan, combined fruit, sugar, butter and sherry, heat until melted and mixture boils. Remove from heat add bi-carb and allow to cool completely. Grease a 6 cup capacity pudding bowl. Add eggs, flour, spice to cooled mixture and mix until well combined. Pour mixture into pudding bowl, cover with a double layer of foil and tie firmly with string to form a good seal. Place into slow cooker and pour sufficient water to come two thirds way up sides of bowl. Cover and cook on HIGH for 5-7 hours.
Contributed by Belinda Pettitt
Ingredients:
500g mixed dried fruit
1/2 cup brown sugar
90g butter
1/3 cup sherry or brandy
1/2 teaspoon bi-carb soda
2 eggs, lightly beaten
1 cup SR flower
1/2 teaspoon mixed spice
Method:
In a saucepan, combined fruit, sugar, butter and sherry, heat until melted and mixture boils. Remove from heat add bi-carb and allow to cool completely. Grease a 6 cup capacity pudding bowl. Add eggs, flour, spice to cooled mixture and mix until well combined. Pour mixture into pudding bowl, cover with a double layer of foil and tie firmly with string to form a good seal. Place into slow cooker and pour sufficient water to come two thirds way up sides of bowl. Cover and cook on HIGH for 5-7 hours.
Contributed by Belinda Pettitt
ZuccottoIngredients:
23cm-round sponge cake
1/3 cup (80ml) amaretto liqueur
300ml thickened cream
250g ricotta
250g mascarpone
100g icing sugar, plus extra to dust
50g blanched almonds, toasted, chopped
25g mixed peel
150g dark chocolate, finely chopped
1 tbsp cocoa powder, plus extra to dust
Method:
Line a 1.2-litre pudding basin with plastic wrap, leaving enough hanging over the edges to fold over the top of the pudding and cover securely. Slice the cake horizontally into 3 layers and set aside 1 layer, then cut both of the remaining layers into 8 triangular slices. Line the pudding basin with the cake slices, with the pointed ends at the bottom of the basin. Patch any holes with spare pieces of cake (you may not need all the slices) so the whole basin is lined with cake. Use a pastry brush to brush the cake with 2 tablespoons of the amaretto. Whip the cream until soft peaks form. Place the ricotta in a food processor with the mascarpone and icing sugar, and process until smooth. Add the ricotta mixture to the cream, then stir in 1 tablespoon amaretto. Transfer half the mixture to another bowl, and stir in the almonds, mixed peel and half the dark chocolate, then set aside. Place the remaining dark chocolate in a bowl over a saucepan of gently simmering water, making sure that the bowl does not touch the water. Melt the chocolate, stirring occasionally, then remove from heat and cool slightly. Stir into the other half of the ricotta mixture. Sift in the cocoa powder and stir until smooth, then cool completely. Spread the melted chocolate and ricotta mixture over the sides of the sponge cake in a thick layer, then fill the centre with the almond and ricotta mixture. Cover with the reserved round of sponge, trimming the edges to fit the basin. Brush the top with the remaining tablespoon of amaretto. Fold over the plastic wrap and cover tightly, then weigh down and refrigerate overnight. When ready to serve, carefully turn out zuccotto onto a plate. Cut out 2 triangular templates from baking paper, then dust the zuccotto with alternate triangles of cocoa powder and icing sugar, covering the dusted areas with the template as you go. Serve zuccotto in slices. Begin this recipe a day ahead. This recipe makes a larger cake than you will need, but zuccotto will keep for up to 3 days covered in the refrigerator.
Sponge
Ingredients:
6 eggs
175g caster sugar
2 tbsp cornflour, sifted
1 cup (150g) plain flour, sifted
80g unsalted butter, melted
Method:
Preheat oven to 180°C. Grease and line a 23cm springform cake pan. Beat eggs and sugar with a wire whisk in a heatproof bowl set over a pan of simmering water until thick. Remove from heat and sift in cornflour and half the flour. Fold into the egg mixture with a metal spoon. Add half the melted butter and sift in the remaining flour. Fold in, then add the remaining butter. Pour into the prepared pan and bake for 30-35 minutes or until a skewer inserted into the centre comes out clean. Cool slightly before turning out onto a wire rack to cool completely.
Enjoy, this is my favourite, discovered whilst on my Honeymoon in Italy in 1974, it is just heavenly! Merry Christmas.
Contributed by Giovanna Romano
23cm-round sponge cake
1/3 cup (80ml) amaretto liqueur
300ml thickened cream
250g ricotta
250g mascarpone
100g icing sugar, plus extra to dust
50g blanched almonds, toasted, chopped
25g mixed peel
150g dark chocolate, finely chopped
1 tbsp cocoa powder, plus extra to dust
Method:
Line a 1.2-litre pudding basin with plastic wrap, leaving enough hanging over the edges to fold over the top of the pudding and cover securely. Slice the cake horizontally into 3 layers and set aside 1 layer, then cut both of the remaining layers into 8 triangular slices. Line the pudding basin with the cake slices, with the pointed ends at the bottom of the basin. Patch any holes with spare pieces of cake (you may not need all the slices) so the whole basin is lined with cake. Use a pastry brush to brush the cake with 2 tablespoons of the amaretto. Whip the cream until soft peaks form. Place the ricotta in a food processor with the mascarpone and icing sugar, and process until smooth. Add the ricotta mixture to the cream, then stir in 1 tablespoon amaretto. Transfer half the mixture to another bowl, and stir in the almonds, mixed peel and half the dark chocolate, then set aside. Place the remaining dark chocolate in a bowl over a saucepan of gently simmering water, making sure that the bowl does not touch the water. Melt the chocolate, stirring occasionally, then remove from heat and cool slightly. Stir into the other half of the ricotta mixture. Sift in the cocoa powder and stir until smooth, then cool completely. Spread the melted chocolate and ricotta mixture over the sides of the sponge cake in a thick layer, then fill the centre with the almond and ricotta mixture. Cover with the reserved round of sponge, trimming the edges to fit the basin. Brush the top with the remaining tablespoon of amaretto. Fold over the plastic wrap and cover tightly, then weigh down and refrigerate overnight. When ready to serve, carefully turn out zuccotto onto a plate. Cut out 2 triangular templates from baking paper, then dust the zuccotto with alternate triangles of cocoa powder and icing sugar, covering the dusted areas with the template as you go. Serve zuccotto in slices. Begin this recipe a day ahead. This recipe makes a larger cake than you will need, but zuccotto will keep for up to 3 days covered in the refrigerator.
Sponge
Ingredients:
6 eggs
175g caster sugar
2 tbsp cornflour, sifted
1 cup (150g) plain flour, sifted
80g unsalted butter, melted
Method:
Preheat oven to 180°C. Grease and line a 23cm springform cake pan. Beat eggs and sugar with a wire whisk in a heatproof bowl set over a pan of simmering water until thick. Remove from heat and sift in cornflour and half the flour. Fold into the egg mixture with a metal spoon. Add half the melted butter and sift in the remaining flour. Fold in, then add the remaining butter. Pour into the prepared pan and bake for 30-35 minutes or until a skewer inserted into the centre comes out clean. Cool slightly before turning out onto a wire rack to cool completely.
Enjoy, this is my favourite, discovered whilst on my Honeymoon in Italy in 1974, it is just heavenly! Merry Christmas.
Contributed by Giovanna Romano
Christmas Punch
Punch is always good for Christmas. The following makes nearly 8 litres.
Ingredients:
4 litres dry ginger ale
1 litre orange juice
1 litre pineapple juice
1 litre strong black tea
2 cups of lemon cordial
Method:
Just mix all ingredients and chill. Delicious!! You can also add sprigs of mint for colour and flavour.
Contributed by Sarah Docherty
Punch is always good for Christmas. The following makes nearly 8 litres.
Ingredients:
4 litres dry ginger ale
1 litre orange juice
1 litre pineapple juice
1 litre strong black tea
2 cups of lemon cordial
Method:
Just mix all ingredients and chill. Delicious!! You can also add sprigs of mint for colour and flavour.
Contributed by Sarah Docherty
Iced Coffee
Approximate $ Savings: $5 per mix
We all love iced coffee too, and I got this recipe at a Tupperware party years ago. The original recipe was supposed to be stored in Tupperware in the fridge, but I use glass bottles and it keeps for ages in the pantry and makes fantastic Christmas presents if you buy fancy bottles at the $2 shop. This is my recipe:
Ingredients:
1 litre water
1 kg sugar
1 50gm jar Nescafe
1/2 bottle vanilla essence
Method:
Put sugar and coffee in large saucepan, pour on 1/2 litre boiling water and heat gently, stirring until sugar dissolves, mixture should be thick and sticky. Add 1/2 litre cold water and vanilla essence. Bottle and label. The original recipe was 2oz coffee, 2lb sugar , 2 pints boiling water,1/2 jar vanilla and you had to boil, stirring for about 30 minutes until the mixture thickened. By cutting back on the amount of boiling water it's quicker to make and saves gas!! You need a big pan as sometimes when it comes to the boil it can boil over if you're not watching closely and leave a real sticky mess on the stove. This needs to be the thickness of topping , and makes a lovely refreshing drink in summer.
Contributed by Joy Sleeman
Approximate $ Savings: $5 per mix
We all love iced coffee too, and I got this recipe at a Tupperware party years ago. The original recipe was supposed to be stored in Tupperware in the fridge, but I use glass bottles and it keeps for ages in the pantry and makes fantastic Christmas presents if you buy fancy bottles at the $2 shop. This is my recipe:
Ingredients:
1 litre water
1 kg sugar
1 50gm jar Nescafe
1/2 bottle vanilla essence
Method:
Put sugar and coffee in large saucepan, pour on 1/2 litre boiling water and heat gently, stirring until sugar dissolves, mixture should be thick and sticky. Add 1/2 litre cold water and vanilla essence. Bottle and label. The original recipe was 2oz coffee, 2lb sugar , 2 pints boiling water,1/2 jar vanilla and you had to boil, stirring for about 30 minutes until the mixture thickened. By cutting back on the amount of boiling water it's quicker to make and saves gas!! You need a big pan as sometimes when it comes to the boil it can boil over if you're not watching closely and leave a real sticky mess on the stove. This needs to be the thickness of topping , and makes a lovely refreshing drink in summer.
Contributed by Joy Sleeman
Christmas Truffles
Ingredients:
1 heaped dessert spoon cocoa
180g Copha, melted
1 egg, beaten
250g pure icing sugar
½ cup coconut
1 teaspoon vanilla essence
2 tablespoons rum essence
2 pkts chocolate slivers
Method:
Mix together dry ingredients. Melt Copha, add vanilla essence. Add to dry ingredients and mix. Add beaten egg and mix well. Roll teaspoonfuls into balls and roll in chocolate slivers. Set in fridge for at least 1 hour before serving.
Ingredients:
1 heaped dessert spoon cocoa
180g Copha, melted
1 egg, beaten
250g pure icing sugar
½ cup coconut
1 teaspoon vanilla essence
2 tablespoons rum essence
2 pkts chocolate slivers
Method:
Mix together dry ingredients. Melt Copha, add vanilla essence. Add to dry ingredients and mix. Add beaten egg and mix well. Roll teaspoonfuls into balls and roll in chocolate slivers. Set in fridge for at least 1 hour before serving.
Coconut Christmas Truffles
Ingredients:
4 cups coconut
380g tin condensed milk
100g red glace cherries, finely chopped
Zest of 1 lemon
Method:
Pre-heat oven to 180 degrees Celsius. Place coconut, condensed milk and zest in a bowl and mix well. Add cherries and stir until the pink of the cherries runs through the mixture. Roll teaspoons of mixture into balls and place on baking paper lined baking trays approximately 3cm apart. Bake 12-15 minutes, swapping trays half way through, or until balls are lightly browned. Remove and cool on cake rack.
Ingredients:
4 cups coconut
380g tin condensed milk
100g red glace cherries, finely chopped
Zest of 1 lemon
Method:
Pre-heat oven to 180 degrees Celsius. Place coconut, condensed milk and zest in a bowl and mix well. Add cherries and stir until the pink of the cherries runs through the mixture. Roll teaspoons of mixture into balls and place on baking paper lined baking trays approximately 3cm apart. Bake 12-15 minutes, swapping trays half way through, or until balls are lightly browned. Remove and cool on cake rack.
Easy Rocky Road
Ingredients:
1 x 250 gm packet snakes
2 x 200 gm blocks milk chocolate, melted
1 x 100gm packet mallow bakes (mini marshmallows)
1 cup roasted unsalted peanuts, toasted
1 cup desiccated coconut
Method:
Grease an 8 cm x 26 cm bar cake pan; line base and two long opposite sides with baking paper, extending paper 5 cm above edges of pan. Using scissors, snip snakes into 2-cm lengths. Combine snakes with remaining ingredients in a large bowl; mix well. Spoon mixture into prepared pan, pressing mixture firmly with back of spoon. Cover refrigerate several hours or until set. To serve, stand for 10 minutes at room temperature before cutting into slices. I have also put some mixture into patty pans and once set turned them out and placed them upside down on a plate put some ice cream on the top for children who would not eat plum pudding at Christmas time.
Contributed by Cheryl,
Ingredients:
1 x 250 gm packet snakes
2 x 200 gm blocks milk chocolate, melted
1 x 100gm packet mallow bakes (mini marshmallows)
1 cup roasted unsalted peanuts, toasted
1 cup desiccated coconut
Method:
Grease an 8 cm x 26 cm bar cake pan; line base and two long opposite sides with baking paper, extending paper 5 cm above edges of pan. Using scissors, snip snakes into 2-cm lengths. Combine snakes with remaining ingredients in a large bowl; mix well. Spoon mixture into prepared pan, pressing mixture firmly with back of spoon. Cover refrigerate several hours or until set. To serve, stand for 10 minutes at room temperature before cutting into slices. I have also put some mixture into patty pans and once set turned them out and placed them upside down on a plate put some ice cream on the top for children who would not eat plum pudding at Christmas time.
Contributed by Cheryl,