Santa's House

                           Mrs Claus Xmas Recipes 

:: White Christmas ::

3 cups rice bubbles (Rice Krispies)
1 cup mixed fruit
1 cup dessicated coconut
1 cup dry powdered milk
3/4 cup of sifted icing sugar
225 grams copha
drop of vanilla essence

1.Put 3 cups of rice bubbles(krispies), 1 cup of mixed fruit,essence,
dessicated coconut, dry powdered milk and 3/4 sifted icing sugar in a bowl.
2. Melt 225 grams copha in saucepan. Add copha to dry ingredients in bowl
and mix well.
3. Press mixture firmly into a biscuit tray. Set in a refrigerator. Cut into squares.

Makes a nice little christmas gift if placed in cellophane and decorated with ribbons.  

 

 

 ::Old English Xmas Tarts ::

Sheets of prepared shortcrust frozen pastry - cut to fill pans.

1/3 cup butter
1/2 cup brown sugar
1 egg
1/2 cup chopped walnuts
1 cup raisins
pinch salt
vanilla essence

Dissolve butter & sugar over gentle heat - remove - cool slightly.

Beat egg - add to butter & sugar mixture.

Add nuts, raisins, salt & vanilla.
mix together
spoon into pastry shells.
Bake in moderate oven for 15 minutes.
When cold decorate with white icing and red & green cherries.

 

 

:: Rum Balls ::

9 Vita Brits or Weet Bix
½ cup coconut
1 cup chopped raisins
2 tabsp. Cocoa
1 tin condensed milk
3 tabsp. Bundaberg rum
extra coconut

Mix together well in a bowl.
Cover in the fridge for ½ hour. (That's what we do in Australia.)
(Yours could probably sit in the bowl in the snow.)
Shape into balls and roll in coconut.

 

 

:: Easy Icecream Xmas Pudding ::

2 litres good quality vanilla icecream
1 plain label xmas pudding
1/4 cup brandy

Pour brandy over pudding and allow to soak in...
crumble pudding and stir through slightly softened icecream...
line microwave cake ring pan with plastic wrap and fill with icecream mixture
fold plastic wrap over top and cover with foil...
put in freezer..
to serve put onto serving plate and fill centre with mixed fresh berries.... 

 

 

:: Christmas Damper ::

Damper is a scone/bread mixture which was made originally by
cooking the dough in a campfire in the bush by stockmen, drovers
in the early days .

2 cups of SR(self raising) flour
1/2 teaspoon of salt
2 teaspoons sugar
1 tablespoon butter
1 cup milk or water (enough to make a medium or soft dough)
1 teaspoon of bicarbonate soda

Rub the butter into the flour. Knead. Mould into a Christmas shape
- a wreath, or a star.
Bake in hot oven (or in ashes if you are cooking it in a fire).
Cook for 20 minutes until brown. Serve with butter and jam, honey: 

 

 

Christmas Pudding
Ingredients
1 1/2 cups raisins, chopped
2/3 cup dates, pitted and chopped
1 cup soft dried figs, chopped
1 cup currants
3/4 cup golden raisins
1/2 cup brandy
2 sticks (8 ounces) unsalted butter
1 cup dark brown sugar, firmly packed
grated zest of 1 lemon
grated zest of 1 orange
4 eggs, beaten
1 cup blanched almonds, chopped
3/4 cup all-purpose flour, sifted
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon ground allspice
1 teaspoon ground ginger
1 1/2 cups fresh white bread crumbs

Step 1:
Grease a 2-quart ceramic mold or casserole.

Step 2:
In a large bowl, place all the fruit and pour the brandy over it. Stir well to disperse the brandy. Cover with a towel and set aside to macerate 12 to 24 hours.

Step 3:
In a large bowl, with an electric mixer on high, beat the butter and sugar until thick and creamy. Beat in the zests and eggs. Fold in the fruit and almonds. Add the flour and spices, combining well, then fold in the bread crumbs.

Step 4:
Spoon the mixture into the prepared mold, press down well, and level the surface. Cut a sheet of wax paper 2 inches larger than the top of the mold. Pleat the wax paper twice through the center to allow for expansion as the pudding rises. Place the paper on top of the pudding and cover it with a twice-pleated double thickness of foil. Tie foil securely to the edge of the mold with string.

Step 5:
Place the mold on a rack in a Dutch oven or other large covered pot. Pour boiling water into the Dutch oven until it is halfway up the side of the mold. Keep water at a gentle boil. Steam for 4 hours, topping the boiling water to the same level when necessary.

Step 6:
Remove the mold from the Dutch oven and set on a rack to cool. When thoroughly cooled, rewrap with fresh wax paper and foil, and store in the refrigerator until ready to serve.

Step 7:
Steam again for 2 hours or microwave to reheat before serving.

       

 

Australian Traditional Christmas Cake Recipe

Ingredients:
1/2 pound butter
1/4 pound white sugar
1/4 pound brown sugar
4 eggs
4 tablespoons brandy
1/2 pound raisins
1/2 pound sultanas
1/2 pound currants
lemon peel and almonds to taste
10 ounces plain flour
1/2 teaspoon baking powder
1 teaspoon nutmeg
1 teaspoon cinnamon or allspice
pinch of salt
1 tablespoon plum jelly

Directions:

Cream butter and sugar, add eggs. Sift in half of flour and half of fruit, mix, then add rest of ingredients. Bake in an 8" tin 3 1/2 to 4 hours at 300 degrees.

 

 

:: Christmas Wreath ::

1 large packet of Chocolate Ripple Biscuits *
500 ml thickened cream (approx 2 cups)
1/2 cup castor sugar (optional)
vanilla essence

Decoration

maraschino cherries
mint leaves
christmas lollies (candies)

Whip the cream with the vanilla essence(and sugar if preferred) until thick
and standing in peaks. Place cream on a biscuit and add another. Continue
working biscuits into a circle. Once the circle is complete, cover with remainder
of cream and refrigerate.

To decorate place 3 or 4 mint leaves with 2 or 3 cherries at various
places around the wreath to look like holly. Fill the centre of the wreath
with christmas lollies.

recipe contributed by Patricia Malowney.

Patricia says this can also be made to resemble a christmas tree
by the way the biscuits are arranged and a little imagination.
A cadbury's Flake bar can be used to make the tree trunk

* Chocolate ripple biscuits are chocolate cookies with a ripple
effect. They are quite crunchy.

 

 

s Chocaholic Christmas Pudding

350g good quality cooking chocolate
500g mixed fruit
about six to eight shortbread biscuits
1-2 tablespoons BUTTER (not marg)
Rum or Brandy (optional)

1. If you want to marinate the fruit in spirits, do that the day before.
2. Then melt the chocolate, stir through the fruit and the crushed biscuits,
   add melted butter to make the mixing a little easier.
3. Place into a large bowl and refrigerate overnight. Turn out and decorate appropriately.
4. Warning - this is a rich mixture, serve in very small portions.

 

 

 

WINE TRIFLE

Ingredients
sponge cake of any type. Swiss roll is good.
1 can of halved apricots(other fruit will do)
dash of sherry
1 pack of Port wine jelly crystals
custard powder
(plus milk and sugar for this-amounts on the pack but you need
to make it thick)
1 small carton thickened cream.
1 banana or other fruit.
strawberries to garnish.

Cut and place the sponge cake on the bottom of the bowl.
cover with apricots (or other canned fruit) and then
add the sherry and/or juice from the can.
With that done, make up jelly crystals following directions
on pack in another bowl. When the jelly is 1/2 set, then
spoon it over the sponge and fruit. Pop into fridge whilst
you make the custard.
Make up the custard as per directions on the box, then when
that is nearly cool, slice a banana onto the trifle mix.
Then spoon the custard on top of all this. Put back into
fridge until it is all set. Just before serving, beat the
cream until it is thick then coverthe trifle mix in cream.
Garnish with strawberries.
Leave in fridge until ready to serve.

 

 

 

 

 Peppermint Xmas Roll

Ingredients
* 1 packet chocolate ripple biscuits
* 1x 250 gram block Cadbury dairy milk peppermint chocolate
* 1 cup glace cherries
* 2 ozs melted butter
* 1/2 can sweetened condensed milk
* coconut

Method

Crush biscuits, chop chocolate and cherries into small pieces. Add butter,
condensed milk and enough coconut to make workable dough. Roll into balls or
log shapes and then coat with coconut and refrigerate on foil tray. Slice or
eat as desired- enjoy

 

 

Amish Sugar Cookies

1 cup sugar
1 cup powdered sugar
1 cup butter
1 cup oil
2 eggs


Mix well.

1 tsp vanilla
1 tsp salt
1 tsp cream of tartar
1 tsp baking soda
4 1/2 cups flour

Part Two Preparation:

Mix part two well.

Blend ingredients together, then chill. Flour hands, then shape into balls and place on cookie sheet. Flatten with bottom of chilled glass dipped in sugar. Sprinkle with colored sugar. Bake at 350 farenheit until edges are golden