Treats for Christmas

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Treats for Christmas

Postby Little White Dove » Tue Dec 16, 2003 8:15 am

Irish Cream Liqueur

1 can Sweetened condensed milk
1-3/4 Cup Irish whiskey
4 eggs
1 Cup cream
2 Tablespoons chocolate syrup
1 Tablespoon powdered coffee
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Combine all ingredients in a blender until smooth. Store in the refrigerator, keeps for up to one month.


Tia-Maria

1 cup of water
3/4 to 1 cup of brown sugar
4 taespoons coffee powder

Boil for 10 mins and let cool.

Add 1 cup of Bundy Rum
4 teaspoons vanilla essence

Put in clean bottle(s) and leave for 1 week before using.

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Postby Little White Dove » Tue Dec 16, 2003 8:16 am

Take a jar of maraschino cherries. Drain off the sickly red syrup. Replace it with brandy and soak for a week, when needed melt chocolate and coat chocolate molds with chocolate place one cherry in each mold then fill with chocolate place in fridge to set then eat ………

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Postby Little White Dove » Tue Dec 16, 2003 8:19 am

Yule Log

For the Roll


1/3 cup sifted cake flour
3 tablespoons un-sifted cornstarch
4 large eggs
1 large egg yolk
1/2 cup sugar
1 tablespoon sugar
3/4 teaspoon vanilla extract
1/4 teaspoon cream of tartar
For the Cream Cheese Filling
8 ounces semisweet chocolate
1 cup sugar
4 egg yolks
1 1/2 teaspoons vanilla
8 ounces cream cheese - cut into pieces
1 cup whipping cream
1 tablespoon coffee powder - diluted in 1 1/4
cup hot water

For the Roll

Preheat oven to 450 degrees. Prepare a 17 inch x 12 inch jelly/slice roll pan. Grease, line bottom with glad-bake paper, and then grease and flour again. In a small bowl you whisk together the cake flour and cornstarch. Separate 2 of the eggs placing the yolks in one large mixing bowl and the whites in another. To the yolks, add the additional yolk, the two remaining eggs, and 1/2 cup sugar. Beat on high speed for five minutes, or until thick, fluffy, and triple in volume. Beat in the vanilla.

Sift half the flour mixture over the egg mixture and fold it in gently but rapidly with a large whisk or rubber spatula until the flour has disappeared. Repeat with the remaining flour mixture. Beat the egg whites until foamy, add the cream of tartar, and beat until soft peaks form when the beater is raised. Beat in the remaining one tablespoon sugar and beat until stiff peaks form when the beater is raised slowly. Fold the whites into the batter and pour into the prepared pan, using an angled metal spatula to level it.

Bake for 7 minutes or until golden brown, a cake tester comes out clean, and the cake is springy to the touch.
Loosen the edges with a small metal spatula or sharp knife and, lifting by a long edge of the glad-bake paper overhang, gently slide the cake from the pan onto a flat surface. Sprinkle roll lightly with powdered sugar and roll it up while still hot. (Flip the biscuit onto a clean dish towel, carefully remove the glad-bake paper, and roll it up tightly, towel and all.) Cool on a rack. When ready to fill, unroll the biscuit.

For The Cream Cheese Filling

Finely chop chocolate in processor. Set aside.
Mix sugar and egg yolks in processor 30 seconds. Add vanilla and process until pale yellow, about 1 minute. Add cheese in batches and blend until smooth. Transfer to medium bowl. Cover and chill 1 hour. Beat whipping cream until stiff. Fold into cream cheese mixture. Cover and refrigerate until well chilled, about 1 hour.

To assemble

Unroll the roll. Brush with espresso mixture. Spread a thick layer of cream cheese mixture over the roll. Sprinkle with chopped chocolate. Roll back up. Spread remaining cream cheese mixture to coat the "log". (It won't be firm yet). Chill for one hour. Slide a fork all over log (so it will look bark-like). Sprinkle with chopped chocolate. Garnish with marzipan ornaments, meringue mushrooms, and fresh cut rosemary (optional).

May your day be filled with blessings Like the sun that lights the sky,
May you always have the courage To spread your wings and fly!
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Postby Violet Flame » Tue Dec 16, 2003 3:45 pm

Thank you for these wondeful recipes, LWD :wink:
"When you want to hate, be love. When you want to judge, be love.
When you want to fight, be love. And when you want to be right... BE LOVE!" - Kuan Yin


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Postby Violet Flame » Wed Dec 17, 2003 8:22 pm

Leite Créme –( Egg and Milk Custard)

A traditional Christmas Recipe

500 ml (2 c.) milk
7 egg yolks
2 tsp. Flour
A pinch of salt
350 g fine granulated sugar
A few strips of lemon zest (optional)
1 cinnamon stick + powdered cinnamon


1- Mix the flour with a few spoonfuls of milk; set aside;
2- pour the remaining milk into a saucepan; add the lemon zest and cinnamon stick;
3-heat over a low flame, stirring with a wooden spoon; remove from the heat once the milk is very hot; let cool to lukewarm;
4-in a bowl, beat the egg yolks; add to the warm milk; return the saucepan to the heat.
5-add the flour-milk mixture and let thicken, stirring constantly;
6-remove the lemon zest and cinnamon stick; pour into an oval baking dish; let cool until the custard forms a thin skin on top;
7-optional: sprinkle with 7 tbsp. sugar; heat the base of a cast-iron disk or flat iron over a high flame until white hot and apply it to the sugar for a few seconds to caramelize the sugar on the custard, or, instead of this, you may just sprinkle it with cinnamon in a geometric pattern.
"When you want to hate, be love. When you want to judge, be love.
When you want to fight, be love. And when you want to be right... BE LOVE!" - Kuan Yin


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Postby Violet Flame » Wed Dec 17, 2003 8:23 pm

Rabanadas (a traditional Christmas recipe)

Ingredients
10 Bread slices (baguette)
3 Eggs
olive oil
sugar
cinnamon ( stick and powder)
a small glass of Port wine
water

1. Cut a baguette into 1 cm (1/2") thick rounds;
2. Boil 1litre water with 8 spoons sugar and a cinnamon stick.
3. Dip the bread slices in this water just for a moment only to soak them and put them over a towel.
4. Use a big frying pan and heat the olive oil.
5 . Beat the eggs and soak the bread slices in it, one at a time and fry them in hot olive oil just a few seconds on each side, until they are gold.
6. Put the slices in a plate and sprinkle them with sugar and cinnamon.
7 . SAUCE: Mix 10 spoons sugar with a few water and bring to a boil to make a thick syrup. Add the Port wine and a cinnamon stick and let it boil. Pour this sauce, still hot, over the bread slices.
"When you want to hate, be love. When you want to judge, be love.
When you want to fight, be love. And when you want to be right... BE LOVE!" - Kuan Yin


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Postby Egyptianlady » Thu Dec 18, 2003 12:57 am

Ghryba, Egyptian Christmas dish.

50g unsalted butter
1 egg yolk
2 teaspoons icing sugar
2 cups self raising flour
icing sugar and pine nuts or silver ball to decorate


1. Beat butter until soft. 2. Add yolk, icing sugar and flour and mix together. 3. Make into thin biscuit shapes and put silver ball or pine nut on top. 4. Bake in pre-heated 300-350 degrees fahrenheit oven for about 15 to 20 minutes, or until pale golden colour. 5. When cool sprinkle with icing sugar.
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Postby Egyptianlady » Thu Dec 18, 2003 12:58 am

Herbs Dip
Good as a dip for pita chips or veggies.

• 1/2 cup fresh parsley leaves
• 1/3 cup fresh basil leaves
• 2 tablespoon. grated fresh Parmesean cheese
• 1 tablespoon pignola nuts (pine nuts)
• 2 tablespoon. fresh lemon juice
• 2 tablespoon tahini ( sesame seed paste)
• 1/2 teaspoon. salt
• 1/4 teaspoon. fresh ground black pepper
• 1 15 ounce can cannellini beans, or other white beans, drained
• 2 garlic cloves
Place all ingredients in food processor. Do until smooth, scrap the sides of the bowl now and then it will make2cups.
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Great recipies white dove, Thank you !!!!

Postby mslisajoy » Thu Dec 18, 2003 11:34 am

White dove, thank you for such great recipies, I will be treating my family to them. Sure my husband will love them. Happy Holidays

A friend from the spirit,
Lisa Joy :D
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Bacalhau de Consoada (Christmas Eve Cod)

Postby Violet Flame » Thu Dec 18, 2003 9:28 pm

Bacalhau de Consoada
(Christmas Eve Cod)

INGREDIENTS

2 pounds salted cod, cut into 6 or 8 fillets (1 per person)
1 1/2 pounds potatoes, boiled in their skins and peeled while still hot
1 large head cabbage, cut, boiled until just tender
hard-boiled eggs, sliced in half- 1 per person

SAUCE

3 tablespoons olive oil per person
1 clove garlic per person, minced
2 onions - chopped in rounds
1 teaspoon wine vinegar per person. or less to taste

1. Rinse the cod under cold running water to remove any surface salt. Place the fish pieces in a large pot, cover with water leave it for 48 hours changing the water several times.
2. In a pan boil enough water to cover the fish by several inches. Put the codfish in the boiling water and cover the pan. Let it boil for more or less 15 minutes.
3. In another pan boil the potatoes, the cabbage and the eggs.
4. To make the sauce, bring the oil, garlic and onion to a boil in a small saucepan, remove from the heat, add the vinegar, beat well and heat again. Serve in a sauceboat.
5 Serve codfish in a platter and the potatoes, cabbage and eggs in another one.
All these must be cooked just before serving.
"When you want to hate, be love. When you want to judge, be love.
When you want to fight, be love. And when you want to be right... BE LOVE!" - Kuan Yin


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Postby Little White Dove » Sat Dec 20, 2003 1:48 am

This is the most basic pavlova recipe I have found you will need,
4 egg whites
1 teaspoon vanilla essence (5 ml)
2 teaspoons vinegar
1 cup sugar
Preheat oven to 150 C 300 F
Grease oven tray or place glad bake paper on it
Beat the egg whites until very stiff
Fold in vinegar and vanilla
Add sugar, and beat until smooth
Pile the mix onto oven tray about the size of a medium cake.
Place pavlova in oven, and immediately reduce temperature to 100 C
Cook for approximately 90 minutes. Your pav should be crunchy on the outside, and marshmallow on the inside. Please do not open the oven at all while cooking! When cool arrange sliced kiwifruit strawberries or any other fresh fruit, on top of whipped cream (250ml of full cream per pavlova), or grate a peppermint crisp chocolate bar on to the cream… some people put icing sugar to the cream during whipping to one's own taste. ( I do not do this as it is too sweet).

May your day be filled with blessings Like the sun that lights the sky,
May you always have the courage To spread your wings and fly!
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Postby Egyptianlady » Sun Dec 21, 2003 12:05 am

Thank you for pavlova I have not had it but it look cheep to try and not to much work I will try :1:
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Postby Little White Dove » Sun Dec 21, 2003 3:51 am

Diabetic Pavlova

4 egg whites
1 teaspoon vanilla essence (5 ml)
2 teaspoons vinegar
1 teaspoon of Sweetener equivalent
1/2 teaspoon of Salt
2 teaspoons of Cornstarch

Preheat oven to 150 C 300 F
Grease oven tray or place glad bake paper on it
Beat the egg whites until very stiff
Fold in vinegar vanilla and Salt
Add sugar equivalent and cornstarch, and beat until smooth
Pile the mix onto oven tray about the size of a medium cake.
Place pavlova in oven, and immediately reduce temperature to 100 C
Cook for approximately 90 minutes. Your pav should be crunchy on the outside, and marshmallow on the inside. Please do not open the oven at all while cooking! When cool arrange sliced kiwifruit strawberries or any other fresh fruit, on top of whipped cream (250ml of full cream per pavlova).

May your day be filled with blessings Like the sun that lights the sky,
May you always have the courage To spread your wings and fly!
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Postby Little White Dove » Sun Dec 21, 2003 4:14 am

Diabetic Fudge

13 oz (1) can Skim evaporated milk
2 tablespoon Cornstarch
1 tablespoon Liquid sugar replacement
1/2 cup Chocolate chips (unsweetened)
3 oz Cream cheese, softened
1 1/2 tsp Vanilla extract

Combine evaporated milk, cornstarch, sugar replacement and chocolate chips in saucepan. Cook and stir mixture is thick and chocolate chips are melted. Whip cream cheese until light and fluffy. Beat in chocolate/mixture. Stir in vanilla extract. Turn into buttered 8-in square baking dish. Chill until firm. Cut into 1-in squares. Store in the fridge.

May your day be filled with blessings Like the sun that lights the sky,
May you always have the courage To spread your wings and fly!
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Postby dale » Sat Nov 13, 2004 6:33 pm

LWD

Your recipe for Irish cream liquer is lovely. tried it out. In fact sitting with a glass just now :2:

Can't wait to try the Tia Maria one too.

Dale :3:
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Postby Little White Dove » Fri Nov 19, 2004 3:03 am

Glad you liked it Dale, I just love it, but only make it at christmas because all I do is drink it :oops:

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May you always have the courage To spread your wings and fly!
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Postby Little White Dove » Tue Dec 21, 2004 9:44 am

Gingerbread boys and girls or trees and stars

3/4 cup molasses
1/3 cup packed brown sugar
1/3 cup water
1/8 cup butter, soft
3 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground allspice
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon


In a bowl, mix together molasses, brown sugar, water and butter until smooth. Combine the flour, baking soda, allspice, ginger, cloves and cinnamon, stir them into the wet mixture until all of the dry is absorbed. Cover the dough and chill for at least 4 hours. Preheat oven to 350f/175c On a floured surface, roll the dough out to 1/4 inch thick. Cut out into shapes. Place cookies 1 inch apart onto un-greased cookie try bake for 8 to 10 minutes remove cool on wire racks.

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May you always have the courage To spread your wings and fly!
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Postby Little White Dove » Sun Dec 26, 2004 9:55 pm

Pecan or Walnut Cookies

1 Cup Shortening
1/2 Cup castor sugar
2 1/4 Cup Flour
1/2 tsp Salt
1 tsp Vanilla
3/4 Cup Chopped pecans or walnuts

Mix shortening and sugar.
Blend in Vanilla.
Add flour, salt and pecans.
Form into 1 inch balls and place on un-greased slice tray.
Bake at 350 degrees for 12 -15 minutes.
Roll in caster sugar while still warm.

May your day be filled with blessings Like the sun that lights the sky,
May you always have the courage To spread your wings and fly!
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Postby webdragon » Sun Dec 26, 2004 10:39 pm

Love the recipes,

Haven't tried any yet but I will asap especially the Irish Cream
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Postby Little White Dove » Thu Dec 30, 2004 9:33 pm

Hi Webdragon I think you will enjoy it when you try it :)

Pumpkin Cookies

2 cups butter
2 eggs
2 tsp. vanilla extract
2 tsp. baking powder
1 tsp. salt
1/2 tsp. allspice
1 cup chopped walnuts 2 cups sugar
2 cups fresh (or canned) pumpkin
4 cups flour (sifted)
1 tsp. baking soda
2 tsp. cinnamon
2 cups raisins

Preheat oven to 350 degrees.
Blend all ingredients thoroughly
Drop one inch dough balls onto greased cookie sheet.
Baking time 15 minutes

May your day be filled with blessings Like the sun that lights the sky,
May you always have the courage To spread your wings and fly!
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