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On the Menu - Sunday 1st November 2015
Chocolate Peppermint Meringue Pie
This is a no bake meringue, just perfect for Christmas desserts. While it may seem fiddly, it's not really. The actual prep time is just a few minutes, it's the freezing that takes all the time.
Ingredients:
30g cooking chocolate
2 tbsp butter
1 cup + 6 tbsp sugar, divided
2/3 cup evaporated milk (MOO is fine)
1 tsp + 1/2 tsp vanilla extract, divided
2 litres peppermint ice cream, softened
1 deep dish pie shell, baked
3 egg whites
1/4 tsp cream of tarter
1/2 tsp vanilla extract
2 peppermint candy canes, crushed
Method:
Place a heavy based saucepan over medium heat.
Add the chocolate and butter to the saucepan and heat until both are completely melted and smooth, stirring occasionally.
Add 1 cup of sugar and the evaporated milk to the saucepan.
Continuing cooking, stirring constantly, for 8 minutes or until the sugar has completely dissolved.
Remove the pan from the stove and stir in 1 teaspoon of vanilla.
Allow the mixture to cool to room temperature.
Spread half of the ice cream into the baked pie shell.
Place the shell and ice cream into the freezer until the ice cream has become firm.
Remove and spread half of the chocolate mixture over the firm ice cream.
Return to the freezer until set.
Repeat the layers one more time.
After the second layer of chocolate mixture return to the freezer and leave at least 4 hours or overnight.
Place the egg whites, 6 tablespoons sugar and cream of tartar into a heavy saucepan and place the pan over low heat.
With an electric mixer on low speed beat the ingredients while cooking for 12 minutes or until the mixture reaches 160 degrees F. on a candy thermometer.
Remove from the heat and pour in the vanilla.
Beat with the mixer until soft peaks form.
Fold the crushed candy cane into the meringue.
Spread the meringue over the top of the pie and return to the freezer until ready to serve.
Serves 8.
This is a no bake meringue, just perfect for Christmas desserts. While it may seem fiddly, it's not really. The actual prep time is just a few minutes, it's the freezing that takes all the time.
Ingredients:
30g cooking chocolate
2 tbsp butter
1 cup + 6 tbsp sugar, divided
2/3 cup evaporated milk (MOO is fine)
1 tsp + 1/2 tsp vanilla extract, divided
2 litres peppermint ice cream, softened
1 deep dish pie shell, baked
3 egg whites
1/4 tsp cream of tarter
1/2 tsp vanilla extract
2 peppermint candy canes, crushed
Method:
Place a heavy based saucepan over medium heat.
Add the chocolate and butter to the saucepan and heat until both are completely melted and smooth, stirring occasionally.
Add 1 cup of sugar and the evaporated milk to the saucepan.
Continuing cooking, stirring constantly, for 8 minutes or until the sugar has completely dissolved.
Remove the pan from the stove and stir in 1 teaspoon of vanilla.
Allow the mixture to cool to room temperature.
Spread half of the ice cream into the baked pie shell.
Place the shell and ice cream into the freezer until the ice cream has become firm.
Remove and spread half of the chocolate mixture over the firm ice cream.
Return to the freezer until set.
Repeat the layers one more time.
After the second layer of chocolate mixture return to the freezer and leave at least 4 hours or overnight.
Place the egg whites, 6 tablespoons sugar and cream of tartar into a heavy saucepan and place the pan over low heat.
With an electric mixer on low speed beat the ingredients while cooking for 12 minutes or until the mixture reaches 160 degrees F. on a candy thermometer.
Remove from the heat and pour in the vanilla.
Beat with the mixer until soft peaks form.
Fold the crushed candy cane into the meringue.
Spread the meringue over the top of the pie and return to the freezer until ready to serve.
Serves 8.
Christmas Wreath Biscuits
These little treats make great munchies during your Christmas day. Make a double batch to be sure to have enough to go around.
Ingredients:
3/4 cup butter, room temperature
1/2 cup + 2 tbsp sugar, divided
1/2 cup brown sugar, firmly packed
1/2 tsp bicarb soda
1-1/2 tsp cinnamon, divided
1/2 tsp ground ginger
1 egg
1 tsp vanilla
2-1/4 cups plain flour
Red and green miniature semisweet chocolate pieces (in other words red and green Mini M&Ms or similar).
Method:
Place the butter in a large mixing bowl.
Beat the butter with an electric mixer on low speed for 30 seconds.
Pour in 1/2 cup sugar, the brown sugar, baking soda, 1/2 teaspoon cinnamon, ginger and salt.
Beat with mixer on medium speed until well combined.
Add the egg and vanilla and continue to beat until completely incorporated into the mixture.
On low speed beat in the flour until it is completely moistened.
Divide the dough in half, cover and chill 1 hour or until the dough can be easily handled.
Place the oven temperature to 175 degrees Celsius and allow the oven to heat while finishing the biscuits.
Combine the remaining sugar and cinnamon together in a small bowl.
Lightly flour a flat surface and roll out half of the dough with a lightly floured rolling pin to 6mm thickness.
Cut the biscuits with a scalloped cookie cutter.
Cut a 25mm circle in the center of each cookie.
Place the cut cookie dough on an ungreased cookie sheet.
Sprinkle the cookie dough with the cinnamon sugar mixture.
Press the red and green candies into the dough.
Continue in the same manner with the second half of the dough.
Bake the cookies 10 minutes or until lightly brown and firm.
Cool on the cookie sheet 2 minutes then move to a wire rack to complete cooling.
Makes approximately three dozen biscuits.
These little treats make great munchies during your Christmas day. Make a double batch to be sure to have enough to go around.
Ingredients:
3/4 cup butter, room temperature
1/2 cup + 2 tbsp sugar, divided
1/2 cup brown sugar, firmly packed
1/2 tsp bicarb soda
1-1/2 tsp cinnamon, divided
1/2 tsp ground ginger
1 egg
1 tsp vanilla
2-1/4 cups plain flour
Red and green miniature semisweet chocolate pieces (in other words red and green Mini M&Ms or similar).
Method:
Place the butter in a large mixing bowl.
Beat the butter with an electric mixer on low speed for 30 seconds.
Pour in 1/2 cup sugar, the brown sugar, baking soda, 1/2 teaspoon cinnamon, ginger and salt.
Beat with mixer on medium speed until well combined.
Add the egg and vanilla and continue to beat until completely incorporated into the mixture.
On low speed beat in the flour until it is completely moistened.
Divide the dough in half, cover and chill 1 hour or until the dough can be easily handled.
Place the oven temperature to 175 degrees Celsius and allow the oven to heat while finishing the biscuits.
Combine the remaining sugar and cinnamon together in a small bowl.
Lightly flour a flat surface and roll out half of the dough with a lightly floured rolling pin to 6mm thickness.
Cut the biscuits with a scalloped cookie cutter.
Cut a 25mm circle in the center of each cookie.
Place the cut cookie dough on an ungreased cookie sheet.
Sprinkle the cookie dough with the cinnamon sugar mixture.
Press the red and green candies into the dough.
Continue in the same manner with the second half of the dough.
Bake the cookies 10 minutes or until lightly brown and firm.
Cool on the cookie sheet 2 minutes then move to a wire rack to complete cooling.
Makes approximately three dozen biscuits.