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Favourite Festive Recipes

This topic contains 215 replies, has 30 voices, and was last updated by Profile photo of BJB BJB 5 days, 17 hours ago.

Discussions Food & Wine Recipes Favourite Festive Recipes

Viewing 10 posts - 201 through 210 (of 216 total)
  • #1657059
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    Member since: October 16, 2007
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    BJB

    Hi Aggie.

    Nice to hear from you again, this year, hope u have had a pleasant year.

    Another Christmas has nearly rolled around, again.

    And Maybe you have found a recipe or two.

    Merry Christmas to you.

    #1657317
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    BJB

    Mini Fruit Cakes or Fruit Puddings: from another site.
    2 cups self-raising flour
    1 1/2 cups caster sugar
    finely grated zest of 1 lemon
    200g Fruit Mince. ( Home made is best ) but shop bought will do.
    1 cup raisins
    1/4 cup cooking oil
    2 large eggs, lightly beaten
    icing sugar for dusting
    METHOD

    Preheat oven to 180°C.
    Spray 6-8 small individual cake tins (Christmas trees are a great option, as pictured). Alternatively, for large cakes use a 23cm cake tin.
    Place all ingredients into a mixing bowl and mix gently with a wooden spoon until smooth. Pour into cake tins.
    Bake for 35-45 minutes (50-60 minutes for a large cake) until a skewer inserted in the middle comes out clean.
    Cool for 5 minutes in cake tin before turning out onto a wire rack.
    Dust with icing sugar and serve with cream.

    #1663854
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    BJB

    Fruit loaf with pineapple.
    Preheat Oven 180c, line large loaf tin Ingredients, 125g butter,1 cup sugar, 1 tsp baking soda, 400g pkt mixed fruit (fruit mince, apricots & currants), 225g can of crushed pineapple (juice & all). Method:Boil above ingredients for approx 4 mins watch it doesn’t catch on the bottom and burn. LET IT COOL. Then add: 2 beaten eggs 2 cups flour (sifted with BP), 2 tsp baking powder, Mix together gently and pour into paper lined loaf tin – I use my largest loaf tin. Bake @ 180c for approx 1 hour 7 minutes.

    last minute xmas cake worked well.

    #1665274
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    BJB

    “Christmas Ice Cream”, but this year used a tub of Hokey Pokey Ice cream (usually use French Vanilla flavour). I leave the ice cream out of the freezer to soften, remove half of the tub and stir in a tub of Christmas Fruit mince, dark chocolate chips, pinch of cinnamon and cloves, a dash of either brandy essence, rum essence or baileys and stir well. Put back in freezer and leave overnight – usually disappears very fast on Christmas day.

    #1683802
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    BJB

    Mini Fruit Mince Cupcakes:
    1 1/3 cups (200g) self raising flour
    1/3 cup (75g) firmly packed brown sugar
    1 1/ cups (440g) bought fruit mince or Home Made
    ½ cup (125ml) olive oil
    1/3 cup (80ml) milk
    1 egg
    250 white ready-made icing
    ¼ cup (40g) icing sugar
    Cachous, to decorate
    METHOD
    1. Preheat oven to 200C (180C fan-forced). Line 40 holes of four 12-hole mini (20ml) muffin pans with paper cases.

    2. Sift flour and brown sugar into a large bowl.

    3. Whisk fruit mince, oil, milk and egg in a medium bowl until combined; stir into flour mixture until barely combined.

    4. Drop level tablespoons of mixture into paper cases; bake about 15 minutes. Cool cakes in pans.

    5. Knead icing on surface dusted with sifted icing sugar until smooth. Roll out icing until 3mm thick; cut out small stars with 1.5cm, 2cm and 3cm cutters. Brush a tiny amount of water onto backs of stars; position on cakes. Press cachous into centre of stars before icing dries.

    #1687541
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    BJB

    Christmas Mincemeat Slice:
    1 cup whole wheat flour (or use all-purpose)
    2 cups oats (not instant)
    1 cup brown sugar
    1 teaspoon baking soda
    3⁄4 cup melted butter (or margarine, but butter is best)
    2 cups mincemeat
    DIRECTIONS
    Preheat oven to 375F; grease a 13×9 pan and set aside.
    In a large mixing bowl, combine the flour, oats, sugar and baking soda.
    Stir in melted butter and mix together until mixture appears crumbly.
    Firmly pat half the crumb mixture into prepared pan, then cover evenly with mincemeat.
    Sprinkle remaining crumb mixture over mincemeat and pat lightly.
    Bake for 20 to 25 minutes or until squares appear golden brown.
    Cool before cutting into squares.

    #1687577
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    Member since: July 17, 2018
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    naina0200

    My Favorite Festive Recipe – Sheer Khurma 

    In India, every year Muslims celebrate Eid Festival and the special thing about this festival is Sheer Khurma. Sheer Khurma is a Dessert Recipe made on every Eid to serve Guests. Simple Recipe to cook Sheer Khurma.
    <h3 class=”wpurp-responsive-desktop”>INGREDIENTS FOR SHEER KHURMA</h3>

    <ul class=”wpurp-recipe-ingredient-container”>
    <li class=”wpurp-recipe-ingredient”><span class=”wpurp-recipe-ingredient-quantity” data-normalized=”1″ data-fraction=”” data-original=”1″>1</span> <span class=”wpurp-recipe-ingredient-unit” data-original=”litre or 4 cups”>litre or 4 cups</span> <span class=”wpurp-recipe-ingredient-name”>milk</span>
    <li class=”wpurp-recipe-ingredient”><span class=”wpurp-recipe-ingredient-quantity” data-normalized=”50″ data-fraction=”” data-original=”50″>50</span> <span class=”wpurp-recipe-ingredient-unit” data-original=”g or 1 cup “>g or 1 cup</span> <span class=”wpurp-recipe-ingredient-name”>broken sewaiyaan</span> <span class=”wpurp-recipe-ingredient-notes”>(vermicelli)</span>
    <li class=”wpurp-recipe-ingredient”><span class=”wpurp-recipe-ingredient-quantity” data-normalized=”1″ data-fraction=”” data-original=”1″>1</span> <span class=”wpurp-recipe-ingredient-name”>clove</span>
    <li class=”wpurp-recipe-ingredient”><span class=”wpurp-recipe-ingredient-quantity” data-normalized=”2″ data-fraction=”” data-original=”2″>2</span> <span class=”wpurp-recipe-ingredient-unit” data-original=”+ 1/2 tbsp”>+ 1/2 tbsp</span> <span class=”wpurp-recipe-ingredient-name”>sugar</span>
    <li class=”wpurp-recipe-ingredient”><span class=”wpurp-recipe-ingredient-quantity” data-normalized=”12″ data-fraction=”” data-original=”12-15″>12-15</span> <span class=”wpurp-recipe-ingredient-name”>kaju</span> <span class=”wpurp-recipe-ingredient-notes”>(cashews)</span>
    <li class=”wpurp-recipe-ingredient”><span class=”wpurp-recipe-ingredient-quantity” data-normalized=”12″ data-fraction=”” data-original=”12-15″>12-15</span> <span class=”wpurp-recipe-ingredient-name”>badaam</span> <span class=”wpurp-recipe-ingredient-notes”>(almonds)</span>
    <li class=”wpurp-recipe-ingredient”><span class=”wpurp-recipe-ingredient-quantity” data-normalized=”12″ data-fraction=”” data-original=”12-15″>12-15</span> <span class=”wpurp-recipe-ingredient-name”>pista</span> <span class=”wpurp-recipe-ingredient-notes”>(pistachio)</span>
    <li class=”wpurp-recipe-ingredient”><span class=”wpurp-recipe-ingredient-quantity” data-normalized=”1″ data-fraction=”” data-original=”1″>1</span> <span class=”wpurp-recipe-ingredient-unit” data-original=”tbsp”>tbsp</span> <span class=”wpurp-recipe-ingredient-name”>chironji</span> <span class=”wpurp-recipe-ingredient-notes”>(charoli)</span>
    <li class=”wpurp-recipe-ingredient”><span class=”wpurp-recipe-ingredient-quantity” data-normalized=”7″ data-fraction=”” data-original=”7-8″>7-8</span> <span class=”wpurp-recipe-ingredient-name”>khajoor</span> <span class=”wpurp-recipe-ingredient-notes”>(dates)</span>
    <li class=”wpurp-recipe-ingredient”><span class=”wpurp-recipe-ingredient-quantity” data-normalized=”1″ data-fraction=”” data-original=”1″>1</span> <span class=”wpurp-recipe-ingredient-unit” data-original=”tsp”>tsp</span> <span class=”wpurp-recipe-ingredient-name”>kesar</span> <span class=”wpurp-recipe-ingredient-notes”>(saffron)</span>
    <li class=”wpurp-recipe-ingredient”><span class=”wpurp-recipe-ingredient-quantity” data-normalized=”1″ data-fraction=”” data-original=”1″>1</span> <span class=”wpurp-recipe-ingredient-unit” data-original=”tsp”>tsp</span> <span class=”wpurp-recipe-ingredient-name”>elaichi powder</span> <span class=”wpurp-recipe-ingredient-notes”>(cardamom powder)</span>
    <li class=”wpurp-recipe-ingredient”><span class=”wpurp-recipe-ingredient-quantity” data-normalized=”1″ data-fraction=”” data-original=”1″>1</span> <span class=”wpurp-recipe-ingredient-unit” data-original=”tbsp”>tbsp</span> <span class=”wpurp-recipe-ingredient-name”>ghee</span>
    <li class=”wpurp-recipe-ingredient”><span class=”wpurp-recipe-ingredient-quantity” data-normalized=”2″ data-fraction=”” data-original=”2″>2</span> <span class=”wpurp-recipe-ingredient-unit” data-original=”tbsp”>tbsp</span> <span class=”wpurp-recipe-ingredient-name”>condensed milk</span>

    Must try other Festive Food recipes at Vini’s CookBook

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    #1691250
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    Member since: October 16, 2007
    Topics: 48
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    BJB

    Easy Fruit Cake. ( Christmas Cake)
    1 kg of mixed fruit
    2 cups of orange juice or tea.
    2 cups self raising flour. Or 2 Cups plain flour (add 4 tspn baking powder).
    2 Teaspoons of mixed spice.
    Soak the fuit in the juice for 24 hours.
    Sift the dry ingrediants, then mix into the soaked fruit, and put into prepared tin.
    Cook at 125 degrees at the bottom of the oven for 2 hours. After the first hour, I cover the cake with foil and put back in the oven as I noticed the top cooks a bit to much if left uncovered the whole time. Cool and store in air tight container.
    All our friends love this cake and I make it each year but divide into little baking tins when baking so as to make small cakes for gifts.
    I keep an eye on the cakes when making the small ones as they cook faster than one big cake.

    #1691941
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    BJB

    Cranberry Christmas Cupcakes:
    Makes: 12 Cupcakes
    1/2 cup dried cranberries
    3/4 cup (185ml) boiling water
    125 grams butter
    3/4 cup caster sugar
    1/2 teaspoon vanilla essence
    2 eggs
    2 cups (260g) self raising flour
    1/2 cup (125ml) milk
    1 green apple, grated
    Preparation method
    Prep: 5 minutes |Cook: 15 minutes | Extra time: 10 minutes, soaking
    1. In a bowl soak the cranberries in just enough boiling water to cover them for 10 minutes or more. Drain any excess water not absorbed by cranberries and put aside.

    2. Preheat oven to 180 degrees C. Line a cupcake tray with paddy cups.

    3. In a bowl, cream butter and sugar together until lighter in colour. Add vanilla essence and beat in one egg at a time until it is well combined.

    4. Add half the flour and stir until mixed in. Add the milk and the other half of the flour. Mix together thoroughly.

    5. Add grated apple and drained cranberries then mix in well. If at this stage you find your mixture too runny just add a little more flour.

    6. Spoon into cupcake paddy cups. Cook for 15 minutes or until the top bounces back when touched and a nice golden brown. Cool on a cake rack.

    #1692511
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    BJB

    Cherry Christmas Slices:
    1 cup butter, softened
    1 cup confectioners’ sugar
    1 egg
    1 teaspoon vanilla extract
    2-1/4 cups all-purpose flour
    2 cups red and green candied cherries, halved
    1 cup pecan halves
    Instructions
    In a bowl, cream the butter and sugar. Add egg and vanilla; beat until fluffy. Add flour; mix well. Stir in cherries and pecans. Chill for 1 hour.
    Shape dough into three 10-in. rolls; wrap in plastic wrap and place in a freezer bag. Freeze up to 2 months or until ready to bake. To bake, cut frozen rolls into 1/8-in. slices.
    Place on ungreased baking sheets. Bake at 325° for 10-12 minutes or until edges are golden brown. Cool on wire racks. Yield: about 11 dozen.

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