Re: Cooking for Christmas

Gosh.. thank you very much Gwen:))

These are saved and will be tested in full:))

Ophelia



"G.Kelly" <[EMAIL PROTECTED]> wrote in message
news:[EMAIL PROTECTED]
> Ophelia I hope you like these -
> LADY ALICE BISCUITS ( OR CUSTARD POWDER BISCUITS)
> 6 ozs  Plain flour, 2 ozs Custard powder, 2 oz icing sugar
> 3 ozs butter, 3 ozs margarine, pinch salt & little vanilla essence
> Cream butter, margarine ,sugar, essence and salt the work
> in flour and custard powder. Put in a biscuit forcer , place
> on a greased tray ( or baking paper as I do) 180 celcius
> for 15 minutes. It is important that you have butter & marg not
> just butter or marg.
>
> CHOCOLATE BISCUITS
> 6 oz self raising flour,4 oz corn flour,6ozs icing sugar, 6oz butter
> 1 oz cocoa( I use 3 highly heaped desertspoons) 1 egg, vanilla
> Cream butter and sugar add egg and cream then stir in the other
ingredients.
> Out through a biscuit forcer.  Place on baking paper
> and bake 180 celcius for about 14 or 15 minutes.  When cold
> sandwich with a butter icing.
>
>
> I usually make a lot of  the Lady Alice in different shapes and then I
> sandwich some with  a butter icing- others I decorate with a half of a
> glase cherrie, and some I leave as they are.
>
> FRUIT SLICES
> Make your favourite everyday biscuit mix - mine has no recipe I just
> start with a quantity of margarine about 250 grams and enough sugar to
make
> them as sweet as you like- cream this and add an egg and then work in
enough
> self raising flour to make it the consistency of short pastry.  In fact I
> use this for all my pies too.
> Roll out on baking paper the size of your biscuit tray then spread with
> filling and then place another layer of the biscuit mix on top -cut into
> finger length pieces and prick with a fork and sprinkle with sugar
> Filling
> depending on how much pastry you have made you may alter the quantities.
> The basic quantities I invented when I thought these up
> was about three cups of mixed dried fruit ( sultanas, currents etc)
> place in a saucepan over low heat with about a half cup of water
> and cook until soft then either put through a blender or use a bar mix and
> mince them up.   The add two tablespoons of drinking chocolate
> and a heaped tablespoon of butter and again cook slowly ( add a little
more
> water it the mix looks so thick it might burn) and this will give the
fruit
> a little caramel/chocolate taste.
>
> All these biscuits both filled and not filled will keep in an airtight tin
>  for months
>
> FOR AFTER COFFEE
> Cherie   Slices.
> ½ lb copha ( or 500 gr), 1 cup drinking chocolate, a 200 gr packet
> of glace cherries, 1 tin sweetened condensed milk (395 gr), ½ lb coconut
> a tiny drop of pink colouring ( you want it pink not red) and packet
> of morning coffee biscuits ( any thin arrowroot type biscuit will do)
> Line a tray with the biscuits and leave out for a day or so to soften
> Melt ¼ lb of the copha, add cherries, coconut, condensed milk and colour
and
> spread over the biscuits.
> Heat the other ¼ lb of copha and mix into the drinking chocolate
> spread over the cherrie mix and refrigerate to set.  When set cut
> into small squares and keep refrigerated in our climate but for your
> Christmas temp I guess this would not be necessary.   They will keep for
> months in the fridge.
>
> Caramel slices
> 1 cup self raising flour,1 cup coconut, ½ cup brown sugar, 1 cup of
> rolled oats( oatmeal). 150 gr butter (melted), 1 tin sweetened condensed
> milk (395 gr) 2 tablespoons of golden syrup ( I do not know if you have
> this - I know you have corn syrup but that is a clear syrup while golden
> syrup is just that - golden.  I guess treacle would do
>  30 gr of extra butter,150 gr of dark cooking chocolate, 20 gr copha
> Combine first 5 ingredients in bowl and mix well and press into the base
of
> a foil lined 18cm x 28 cm tin ( or a combination that makes up that size).
> Bake 180 celcius for 12 minutes.
> Combine the milk, syrup and extra butter  in a saucepan , bring to the
boil,
> lower heat and simmer for 6 minutes stirring all the time
> Pour caramel over the biscuit base and cook another 12 minutes then let
cool
> Combine melted chocolate and copha in a saucepan till all melted then coat
> the caramel and put in fridge to set.   Cut into squares when set.
>
> Of course I always make marshmallows and coconut ice as well.
>
> So these are the MUST MAKES for Christmas in our household for desert on
> Christmas day i make a pie crust  ( using "recipe" of the fruit slices)
and
> then I lightly poach a mixture of all the stone fruit we have ripe at
> Christmas time - peaches, apricots, cherries etc. with a little sugar and
> then arrange them in a pretty pattern in the pie crust.   I then use the
> "juice' that they were poached in by thickening it a little with arrowroot
> and then pouring it over the arranged fruit as a glaze.   Served with ice
> cream or fresh whipped cream ( or both).
>
> God  Bless Gwen
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> .--
>
> Gwen Kelly
>
>
> "Ophelia" <[EMAIL PROTECTED]> wrote in message
> news:[EMAIL PROTECTED]
> > May we have the recipes please Gwen?
> >
> > warmly
> >
> > Ophelia
> >
> >
> > "G.Kelly" <[EMAIL PROTECTED]> wrote in message
> > news:[EMAIL PROTECTED]
> > > Thank you Melody I always like a few new things - started in on my old
> > > favourites on Saturday , Almond crisps and my old favourite custard
> powder
> > > ones and today a cherry and coconut slice -  since i am not at work I
> > always
> > > makes up little baskets of goodies for friends and neighbours   God
> bless
> > > Gwen
> > >
> > > --
> > >
> > > Gwen Kelly
> > >
> > >
> > > "Angelicsong" <[EMAIL PROTECTED]> wrote in message
> > > news:[EMAIL PROTECTED]
> > > > For those of you who are starting their Christmas cookie exchanges
at
> > work
> > > > and for those of us doing baking for the holiday, I found this page
> with
> > > > tons of recipes! :)
> > > >
> > > > Hugs,
> > > > Melody
> > > >
> > > > http://www.santas.net/recipes.htm
> > > >
> > > >
> > >
> > >
> >
> >
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