Christmas Chocolate and walnut fudge

Christmas Chocolate and walnut fudge

Christmas Chocolate and walnut fudge

tasted great very rich

Makes 32 pieces

Ingredients of Christmas Chocolate and walnut fudge

395g can sweetened condensed milk

1 cup firmly-packed brown sugar

100g unsalted butter, cubed

2 tablespoons glucose syrup (see note)

200g good-quality dark chocolate, chopped

1 cup walnuts, finely chopped

Description of Christmas Chocolate and walnut fudge

Grease a 4.5cm-deep, 7.5cm x 25cm (base) cake pan. Line with baking paper, allowing a 2cm overhang along both long ends. Place condensed milk, sugar, butter and glucose syrup in a heavy-based saucepan over low heat. Cook, stirring constantly, for 8 minutes or until sugar has dissolved and mixture is smooth.

Increase heat to medium-low. Cook, stirring often, for 10 minutes or until mixture is thick and caramel-coloured. Remove from heat. Add chocolate and walnuts. Stir to combine. Spoon mixture into prepared pan. Set aside for 15 minutes. Cover and refrigerate for 3 to 4 hours or until set.

Remove fudge from pan. Discard baking paper. Place fudge on a board. Cut into squares.

Notes & tips for Christmas Chocolate and walnut fudge

Tip: Store in an airtight container in the fridge, between layers of greaseproof paper, for up to 2 weeks.

Note: Glucose syrup is also known as liquid glucose. It can be found in the health food or baking sections of supermarkets or in health food shops.

Source - taste.com.au

Christmas Chocolate cranberry brownie

Christmas Chocolate cranberry brownie

Christmas Chocolate cranberry brownie

A super easy recipe that was sooo delicious! I gave them away as gifts and everyone loved them.

serves 6

Ingredients of Christmas Chocolate cranberry brownie

175g butter, cubed

200g dark chocolate, coarsely chopped

1 1/4 cups plain flour

1/2 teaspoon baking powder

1/3 cup cocoa

4 eggs, lightly beaten

1/2 cup dried cranberries

3/4 cup brown sugar

Description of Christmas Chocolate cranberry brownie

Preheat oven to 170°C. Lightly grease and line a square 20cm (base measurement) cake pan with non-stick baking paper.

Place butter and chocolate in a heatproof bowl over a saucepan of boiling water (make sure the bowl doesn't touch the water). Stir occasionally until the chocolate mixture melts and is smooth. Remove from heat and set aside.

Sift flour, baking powder and cocoa into a large bowl. Pour the chocolate mixture into the flour mixture. Add eggs, cranberries and brown sugar, stirring with a large spoon until combined. Pour the mixture into the lined cake pan. Cook for 35 minutes or until a skewer inserted into the centre comes out slightly sticky. Set aside in the pan for 10 minutes to cool then transfer to a wire rack. Slice and serve warm or at room temperature.

Source - taste.com.au

Christmas Dried apricot jam Recipe

Christmas Dried apricot jam Recipe

Christmas Dried apricot jam Recipe

Very easy to make. Great tast. Our guests love it!

Makes Approx. 4 cups

Ingredients of Christmas Dried apricot jam Recipe

1kg dried apricots

2 cinnamon sticks

3 cloves

6 cardamom pods

1.25kg caster sugar

60ml (1/4 cup) lemon juice

Description of Christmas Dried apricot jam Recipe

Place apricots in a large bowl, cover with 2 litres of water and soak overnight.

Place spices in a piece of muslin and tie securely with some kitchen string.

Place apricots and soaking liquid in a large pan with spices, bring to the boil, then reduce heat to low and simmer for 15 minutes. Add sugar and lemon juice, and return mixture to a slow boil. When scum forms on the surface, remove with a slotted spoon.

After 25 minutes, test to see if it has reached a set - place a spoonful onto a chilled plate and push mixture with your finger. If it wrinkles and a skin forms, then it's ready; if not, wash plate and return to freezer.

Cook jam 10 minutes, then test again. Continue until jam reaches a set. Remove the spice bag and pour jam into sterilised jars.

Notes & tips for Christmas Dried apricot jam Recipe

Begin this recipe the day before.

Source - taste.com.au

Christmas Fruit mince tarts

Christmas Fruit mince tarts

Christmas Fruit mince tarts

The Christmas Recipe

Ingredients of Christmas Fruit mince tarts

300g (2 cups) plain flour

40g (1/3 cup) almond meal

60g (1/3 cup) icing sugar mixture

200g chilled butter, cubed

1 egg yolk

1 tbs cold water

Plain flour, to dust

Icing sugar, to dust

Filling

555g (3 cups) dried mixed fruit

80ml (1/3 cup) brandy

80ml (1/3 cup) golden syrup

80ml (1/3 cup) light corn syrup

1 tsp mixed spice

Pinch of ground cloves

Description of Christmas Fruit mince tarts

Place the flour, almond meal and icing sugar in the bowl of a food processor and process until combined. Add the butter and process until mixture resembles fine breadcrumbs. Add egg yolk and water, and process until mixture just comes together. Turn onto a lightly floured surface and knead until smooth. Shape into a disc. Wrap in plastic wrap and place in the fridge for 30 minutes to rest.

To make the filling, place the dried fruit, brandy, golden syrup, corn syrup, mixed spice and cloves in a saucepan over low heat and stir until combined. Increase heat to medium-high and bring to the boil. Reduce heat to medium and simmer, stirring, for 10 minutes or until mixture thickens. Remove from heat.

Preheat oven to 190°C. Use a rolling pin dusted with flour to roll out pastry until 3mm thick. Use a 7cm-diameter round pastry cutter to cut 24 discs from pastry. Line twenty-four 40ml (2-tbs) capacity non-stick patty pans with discs.

Roll out leftover pastry until 3mm thick. Use a 4cm-diameter star-shaped cutter to cut 12 stars from pastry. Use a 4cm-diameter heart-shaped cutter to cut 12 hearts from remaining pastry. Spoon filling among pastry cases. Top with a star or heart. Bake in oven for 20 minutes or until golden. Remove from oven and set aside in pans for 5 minutes. Transfer to a wire rack to cool. Dust with icing sugar.

Notes & tips for Christmas Fruit mince tarts

You will need 2 x 12-hole 40ml (2-tbs) capacity non-stick patty pans, a rolling pin and a variety of pastry cutters for this recipe. These fruit-mince tarts can be made up to 3 days ahead. Store in an airtight container out of direct sunlight.

Christmas Fruit mince tarts

Preparation Time 25 minutes/Cooking Time 35 minutes

Makes 24

Source - taste.com.au

Christmas Limoncello Recipe

Christmas Limoncello Recipe

Christmas Limoncello Recipe
excellent recipe and very easy to follow. About to make some more!! Happy Christmas

Ingredients of Christmas Limoncello Recipe
6 lemons
750ml (3 cups) vodka
225g (1 cup) white sugar
435ml (1 3/4 cups) water

Description of Christmas Limoncello Recipe
Place the lemons in a saucepan and cover with boiling water. Set aside for 1 hour to soak. Drain. Pat dry. Finely grate the lemon. Combine lemon rind and vodka in a jug.

Meanwhile, place the sugar and water in a saucepan over low heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Increase heat to medium and bring to the boil. Cook, without stirring, for 3 minutes or until the syrup thickens. Set aside to cool.

Add syrup to the vodka mixture. Pour into sterilised airtight bottles. Seal and store in a cool, dark place, shaking occasionally, for 1 month to develop the flavours.

Strain the vodka mixture through a fine sieve. Discard the rind. Pour into a clean sterilised airtight bottle.

Notes & tips for Christmas Limoncello Recipe
Tip: This luscious lemon liqueur must be served well chilled. Place it in the freezer for one hour before serving. Make this recipe up to 1 month ahead.

Limoncello Recipe
Preparation Time 10 minutes/Cooking Time 10 minutes
Makes 1.3L

Source - taste.com.au

Christmas White chocolate bark Recipe

Christmas White chocolate bark Recipe

Christmas White chocolate bark Recipe

This was a great Christmas gift treat very easy to make and lots of fun smashing the candy canes.

Makes 30 pieces

Ingredients of Christmas White chocolate bark Recipe

10 (160g) candy canes

2 x 180g blocks good-quality white cooking chocolate, chopped

Description of Christmas White chocolate bark Recipe

Roughly break up candy canes and place in a plastic bag. Press bag to expel air. Wrap bag in a tea towel and place on a hard surface. Pound with a hammer to crush candy into small pieces (see note).

Place chocolate in a heatproof bowl. Stand bowl over a saucepan of simmering water (do not allow bowl base to touch water), stirring with a metal spoon for 5 minutes or until chocolate is melted. Remove from heat.

Line 2 flat trays with baking paper. Add candy to chocolate. Stir to combine. Divide mixture between trays and spread out to 20cm x 26cm rectangles. Refrigerate for 30 minutes or until set.

Break white chocolate bark into large pieces (about 15 pieces per tray). Serve.

Notes & tips for Christmas White chocolate bark Recipe

We took the candy canes outside to pound, to prevent damaging the kitchen bench.

Tip: To give white chocolate bark as gifts, place in cellophane bags and tie with ribbon. Add gift tags, if desired.

Source - taste.com.au

Christmas Fruit mince Recipe

Christmas Fruit mince Recipe

Christmas Fruit mince Recipe

I made this last Christmas and it was easy and tasty. Worked very well with some fruit mince pinwheels.

Makes 41/2 cups

Ingredients of Christmas Fruit mince Recipe

1 cup raisins, chopped

1 cup sultanas

1/2 cup red glace cherries, chopped

1/4 cup diced dried apricots

1 cup dried cranberries

1/3 cup mixed peel

1/2 cup currants

1/2 cup pitted dried dates, chopped

1 cup sweet orange marmalade

1/2 cup white rum

1/4 cup creme de cacao liqueur

1/2 cup firmly packed brown sugar

2 teaspoons mixed spice

Description of Christmas Fruit mince Recipe

Place raisins, sultanas, cherries, apricot, cranberries, mixed peel, currants, dates, marmalade, rum, creme de cacao, brown sugar and mixed spice in a bowl. Mix to combine.

Transfer to an airtight container. Store in a cool, dark place for at least 1 week, stirring occasionally, to allow flavours to develop.

Notes & tips for Christmas Fruit mince Recipe

Fruit mince will keep for up to 6 months in a cool, dark place, or in the fridge.

Source - taste.com.au

Christmas Rocky road slice Recipe

Christmas Rocky road slice Recipe

Christmas Rocky road slice Recipe

It's ok, but I don't think it's real rocky road unless it has glacé cherries.

Makes 8 - 10

Ingredients of Christmas Rocky road slice Recipe

200g good-quality milk chocolate

75g good-quality dark chocolate

25g unsalted butter

50g mixed pink & white marshmallows, cut with scissors into small pieces

50g shortbread biscuits, chopped into bite-sized pieces

100g macadamia nuts

25g raisins

Description of Christmas Rocky road slice Recipe

Line a 3cm-deep, 8 x 25cm bar pan with plastic wrap. Place the milk and dark chocolates with the butter in a heatproof bowl over a pan of simmering water (don't let the bowl touch the water), then stir until melted. Stir marshmallows into chocolate with remaining ingredients.

Spread into pan, chill in fridge for 2 hours or until hard. Slice in the pan.

Source - taste.com.au

Christmas Basic truffles

Christmas Basic truffles

Christmas Basic truffles
i got these out of sfi last year for christmas but i made them for easter, easy and yum!

Makes 20-25

Ingredients of Christmas Basic truffles
200g good-quality dark chocolate, chopped
1/3 cup thickened cream
1/2 teaspoon vanilla extract
1/4 cup cocoa powder

Description of Christmas Basic truffles
Combine chocolate and cream in a heatproof, microwave-safe bowl. Microwave, uncovered, on medium (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until melted and smooth. Stir in vanilla. Cover. Refrigerate for 3 to 4 hours or until firm.

Line a tray with baking paper. Using 2 teaspoons of chocolate mixture at a time, roll into balls.

Sift cocoa into a shallow dish. Roll balls in cocoa to coat. Place on prepared tray. Refrigerate until firm.

Notes & tips for Christmas Basic truffles
You can make these truffles up to a week ahead. Roll in coatings up to 1 day ahead.
Store truffles in an airtight container in the fridge.

Source - taste.com.au

Christmas North Pole shortbread

Christmas North Pole shortbread

Christmas North Pole shortbread
Absolutley beautiful recipe.

Makes about 70

Ingredients of Christmas North Pole shortbread
250g unsalted butter, softened
Finely grated rind of 4 mandarins
200g caster sugar
2 egg yolks
2 tbs glace orange peel, very finely chopped
1/2 cup (75g) self-raising flour
2 cups (300g) plain flour
375g Nestle White Chocolate Melts, melted following packet directions

Description of Christmas North Pole shortbread
Using an electric mixer, beat butter, rind and sugar until light and fluffy. Add egg yolks and peel, beat until combined. On low speed, gradually beat in combined sifted flours until mixture comes together. Form into a disc, wrap in plastic wrap and refrigerate for 30 minutes.

Preheat oven to 180C. Roll out dough between 2 sheets of lightly-floured baking paper until 3mm thick then, using a 7.5cm Christmas tree-shaped cutter (or cutter of your choice), cut out shapes and place on baking paper-lined oven trays. Repeat, rolling dough scraps until all the dough is used. Refrigerate dough on oven trays for 30 minutes, then bake for 8 minutes or until lightly browned. Cool biscuits on trays.

Half dip biscuits in melted chocolate, place on baking paper-lined trays and stand until set. Biscuits will keep in an airtight container for up to 2 weeks.

Source - taste.com.au

Christmas Brazil nut and almond brittle

Christmas Brazil nut and almond brittle

Christmas Brazil nut and almond brittle
A quick and simple way of making brittle that anyone can do. It isn't rock hard and melts in your mouth and is absolutely delicious.

Ingredients of Christmas Brazil nut and almond brittle
Vegetable oil, to grease
100g (1 cup) Brazil nuts,
coarsely chopped
130g (1 cup) slivered almonds
315g (1 1/2 cups) caster sugar
50g butter

Description of Christmas Brazil nut and almond brittle
Preheat oven to 180°C. Brush a 19 x 29cm (base measurement) slice pan with oil to lightly grease. Spread the Brazil nuts and almonds over separate baking trays. Bake in oven for 5 minutes or until toasted. Set aside to cool slightly.

Cook the sugar in a medium non-stick frying pan over medium heat, stirring, for 5 minutes or until sugar dissolves and mixture is golden brown. Remove from heat. Add the Brazil nuts, almonds and butter and stir to coat. Pour into the prepared pan and set aside for 20 minutes to set. Break into large shards to serve.

Notes & tips for Christmas Brazil nut and almond brittle
This brittle will keep for up to 4 weeks. Store in an airtight container in a cool, dry place. Humidity will affect this brittle.

Christmas Brazil nut and almond brittle
Preparation Time 5 - 25 minutes/Cooking Time 10 minutes
serves 8

Source - taste.com.au

Christmas White chocolate and almond blondies

Christmas White chocolate and almond blondies

Christmas White chocolate and almond blondies

Great with coconut as well.

Makes 15 squares

Ingredients of Christmas White chocolate and almond blondies
75g unsalted butter, chopped
300g white chocolate, roughly chopped
3 eggs
90g caster sugar
2 tsp vanilla extract
1 1/3 cups (200g) self-raising flour
100g slivered almonds, roughly chopped
100g white chocolate chips
Icing sugar, to dust

Description of Christmas White chocolate and almond blondies
Preheat oven to 175°C. Lightly grease a 20cm x 30cm lamington pan and line base and 2 long sides with baking paper.

Melt the butter and chopped chocolate in a heatproof bowl set over a saucepan of barely simmering water over low heat (don't let bowl touch water). Whisk the eggs, caster sugar and vanilla extract in a bowl. Stir in the melted chocolate mixture, then fold in the self-raising flour. Stir in the chopped almonds and white chocolate chips. Scrape the mixture into the prepared pan and spread to the edges. Place in the oven and bake for 20-25 minutes until top has a firm crust. Cool in the pan, then cut into 15 squares. Dust with icing sugar to serve.

Notes & tips for Christmas White chocolate and almond blondies
The blondies will keep for 3-4 days in an airtight container.

Christmas Festive fruit cakes

Christmas Festive fruit cakes

Christmas Festive fruit cakes

Christmas is coming, but it's still early enough to bake some fabulous gifts for your loved ones - like these colourful fruit cakes.

Makes 8

Ingredients of Christmas Festive fruit cakes

1/2 cup blanched almonds

1 cup pecan nuts

1/2 cup blanched brazil nuts

100g glace pineapple

1 cup pitted dried dates

1 cup (200g) red and green glace cherries

90g butter, softened

1/3 cup firmly packed brown sugar

2 eggs, at room temperature

1 tablespoon brandy or rum

1/4 cup plain flour

1/4 cup self-raising flour

1/4 cup apricot jam

Glace fruit and nut topping

100g glace apricots, chopped

100g glace pineapple, chopped

1/2 cup red and green glace cherries

1/2 cup pecan nuts

1/2 cup blanched almonds

Description of Christmas Festive fruit cakes

Preheat oven to 150°C. Grease eight 3/4-cup capacity pudding moulds or texas muffin holes. Roughly chop almonds, pecans, brazil nuts, pineapple, dates and cherries. Place in a large bowl.

Using electric beaters, beat butter and sugar until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Add brandy and mix well. Add butter mixture to fruit mixture and stir to combine. Sift over flours. Stir until well combined. Divide mixture among moulds.

Make glace fruit and nut topping: Combine glace fruit and nuts in a bowl. Spoon evenly over cake mixture, gently pressing down on topping.

Bake cakes for 30 minutes. Cover with foil and bake for 45 minutes or until a skewer inserted into the centre comes out clean. Cool cakes in moulds for 2 hours. Transfer to a wire rack to cool completely.

Spoon jam into a small, heatproof, microwave-safe bowl. Microwave on HIGH (100%) for 30 seconds or until warm. Brush jam over cakes. Allow to set.

Store cakes in a single layer in airtight containers until ready to package.

Source - taste.com.au

Christmas brownies Recipe

Christmas brownies Recipe

Christmas brownies Recipe

loved it!! So easy to make and so yummy.

Makes 24

Ingredients of Christmas brownies Recipe

250g butter, chopped

250g good-quality dark chocolate, chopped

3 eggs

1 cup firmly-packed brown sugar

3/4 cup plain flour, sifted

1/4 cup self-raising flour, sifted

1 cup frozen raspberries

1/2 cup white chocolate bits

icing sugar mixture, to serve

Description of Christmas brownies Recipe

Preheat oven to 170°C. Lightly grease a 4cm-deep, 27cm x 17cm (base) slice pan. Line with baking paper, allowing a 2cm overhang at both long ends.

Place butter and dark chocolate in a heatproof, microwave-safe bowl. Microwave on medium-high (75%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until smooth and melted. Set aside for 5 minutes to cool slightly.

Using an electric mixer, beat eggs and sugar until light and fluffy. Add chocolate mixture. Beat to combine. Fold in flours.

Pour half the mixture into prepared pan. Sprinkle with raspberries and white chocolate bits. Pour over remaining mixture. Bake for 35 minutes or until just firm to touch (see note). Allow to cool completely in pan. Refrigerate for 4 hours or until firm.

Lift brownie from pan. Cut into squares. Dust with icing sugar. Pack into boxes.

Notes & tips for Christmas brownies Recipe

Brownies are best kept in an airtight container in a cool place, or in the fridge if the weather is very hot. Brownies can also be stored in the freezer for up to 3 months.

Make sure an adult checks whether brownie is firm to touch.

Source - taste.com.au

Christmas Preserved cherries in spiced port

Christmas Preserved cherries in spiced port

Christmas Preserved cherries in spiced port
Absolutely delicious.

Ingredients of Christmas Preserved cherries in spiced port
250ml (1 cup) water
155g (3/4 cup) caster sugar
1 star anise
1 vanilla bean, split lengthways
1 x 8cm-strip orange rind
700g fresh cherries, pitted
250ml (1 cup) port

Description of Christmas Preserved cherries in spiced port
Wash a 1L (4-cup) capacity glass preserving jar with plastic lid in hot, soapy water and rinse well. Drain on a rack.

Place the water, sugar, star anise, vanilla bean and orange rind in a saucepan over low heat. Cook, stirring, for 3 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Add the cherries. Reduce heat to medium and simmer for 3-4 minutes or until cherries soften slightly.

Use a slotted spoon to transfer the cherries, star anise, vanilla bean and orange rind to the glass preserving jar.

Bring syrup to the boil over high heat. Boil for 5 minutes or until syrup thickens. Add port and bring to the boil. Use a candy thermometer to ensure syrup reaches 85°C. Pour syrup over the cherries in the preserving jar and seal immediately. Turn upside down for 2 minutes. Turn upright and set aside until cool. Label, date and store in the fridge for up to 1 month.

Notes & tips for Christmas Preserved cherries in spiced port
Serve these preserved cherries in port as an accompaniment to ice-cream or on toasted brioche or waffles.

Christmas Preserved cherries in spiced port
Preparation Time 10 minutes/Cooking Time 15 minutes
Makes 1L (4 cups)

Source - taste.com.au

Christmas Abby's cookies in a jar

Christmas Abby's cookies in a jar

Christmas Abby's cookies in a jar
That's exactly what I'm doing giving them to my son's teachers.

Equipment of Christmas Abby's cookies in a jar:
You'll need a 1L glass jar with a lid

Ingredients of Christmas Abby's cookies in a jar
Jar ingredients
3/4 cup (110g) plain flour
1/4 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
1/4 teaspoon salt
1/3 cup (75g) firmly packed brown sugar
1/3 cup (75g) caster sugar
3/4 cup (65g) rolled oats
100g craisins (dried cranberries), see variation
130g white chocolate chips

Extra ingredients for making cookies
125g butter, melted and cooled
1 egg, lightly beaten
1 teaspoon vanilla extract

Description of Christmas Abby's cookies in a jar
Sift flour, baking powder, bicarbonate of soda and salt into a bowl. Spoon the flour mixture into a 1L (4-cup) capacity glass jar. Top with brown sugar, then caster sugar. Top with oats, then craisins, then chocolate chips. Seal jar. Give as gift.

To make cookies, preheat oven to 190˚C. Line 2 baking trays with baking paper. Empty jar into a large bowl. Add butter, egg and vanilla. Stir until well combined. Shape tablespoons of mixture into balls and place on baking trays approximately 5cm apart. Bake for 10 to 15 minutes, swapping trays halfway during cooking, or until edges are lightly browned. Turn biscuits onto a wire rack to cool. Serve.

Notes & tips for Christmas Abby's cookies in a jar
For double choc chip biscuits, substitute craisins for dark or milk chocolate chips.

Christmas Abby's cookies in a jar
Preparation Time 10 minutes/Cooking Time 15 minutes
Makes 24

Source - taste.com.au