- #1734536BJB October 11, 2019 at 9:19 am
Here you are: pam – lancebeets: Finger food recipes
¼ cup (40g) chopped sultanas
¼ cup (60mL) dark rum
200 g plain biscuits, crushed
300 g NESTLÉ Cooking Chocolate, melted
2 tbsp golden syrup
½ cup (200mL) HIGHLANDER Sweetened Condensed Milk
1 cup (160g) icing sugar
NESTLÉ Baking Cocoa, finely chopped nuts or desiccated coconut to garnish
Prep time 30 mins
Marinate sultanas in rum for 10 minutes.
Place biscuit crumbs in a large bowl and add sultanas, Cooking Chocolate, golden syrup, Condensed Milk and icing sugar. Mix with a wooden spoon until combined.
Using moist hands roll the mixture into small balls and then roll in sifted Baking Cocoa, chopped nuts or coconut. set on a tray in refrigerator for 30 minutes.
Here is a list of other recipes, recipes are all alvaliable on the internet. I could put some if you wish:
Cheese Ball. Asparagus Rolls. Cheese Rolls. Hedgehogs. Curried Eggs. Club Sandwiches. Boyenberry Brownie. Fruit Mince Tarts. Brandy Snaps. Crackles.
These would be good for an evening, get together. Hope this helps. 🙂#1735164BJB October 18, 2019 at 12:37 pm
FRUIT MINCE TEACAKE:
2 cups (250g) plain flour
½ cup (110g) white sugar
1½ teaspoons baking powder
½ teaspoon bi-carbonate of soda
½ teaspoon salt
¼ cup (65ml) vegetable oil
1 tablespoon finely grated orange rind
2 tablespoons orange juice
2 cups fruit mince
Prep: 10 minutes |Cook: 1 hour
1. Preheat oven to 180 degrees C. Grease a 23x13cm loaf tin.
2. Mix together the egg, oil, orange rind, juice and fruit mince, blending well. Combine flour, sugar, baking powder, bi-carb and salt; add gradually to the egg mixture. Mix just until moist. Pour into prepared tin.
3. Bake for 1 hour. Remove the loaf from the oven, and cool on a wire rack.#1735551BJB October 22, 2019 at 12:21 pm
WHOLEMEAL MINCEMEAT SLICES:
150g butter or quality margarine
75g soft brown sugar
225g plain wholemeal flour
110g porridge oats
Approx 225g mincemeat, about 1/2 a large jar
You’ll need a 11 x 7 inch shallow baking tin, butter well
Melt the butter and sugar in a pan,
Once melted allow to cool slightly, then add your oats and flour.
Stir and mix thoroughly.
Press half of this mixture firmly in the base of the tin, the firmer you press the better.
Spread your mincemeat on top of the base coat smooth with a spoon.
Pour on the top and gain level across the tin and press down firmly.
Bake in a pre heated oven at 200C for approx 20 minutes or the top is browned slightly.
Cut into desired pieces whilst still in the tin.
Cool in the tin fully and serve sprinkled with icing sugar. Store in an airtight tin.#1735798BJB October 25, 2019 at 7:51 am
CHRISTMAS PUDDING JELLY:
8 leaves titanium-strength gelatine
1 litre blackcurrant juice
300g Christmas pudding, broken into small bite-sized pieces
500g strawberries, hulled and sliced
150g natural almonds, lightly toasted
100g dried kiwi fruit, chopped
100g dried apricots, chopped
Cherries to serve
1. Soak the gelatine in cold water. Bring the juice to a simmer, add the gelatine and stir until dissolved. Butter a 25cm silicon cake tin and pour in a 1cm layer of this jelly. Refrigerate to set.
2. Once set, make layers with pieces of pudding, berries, almonds and dried fruits, top with more jelly and allow to set again. Repeat this process until you have used all of the jelly, retaining a few of the fruits and nuts for garnish. Refrigerate the jelly to set until firm (at least 5 hours).
3. Turn out the jelly on to a large plate and decorate with strawberries, almonds, blueberries and dried fruits. Serve with whole fresh cherries and the evaporated milk whip.
Here is something different to make. Would look very smart on the Christmas Table. 🙂 🙂#1735835BJB October 25, 2019 at 6:12 pm
Unbaked Christmas Cake 2x250g packets malt biscuits-crushed,1/2C coarsely chopped walnuts,1/4C sherry,1/4C golden syrup,1/2C icing sugar,1/2C marmalade,125g butter-melted,1/2tsp cinnamon,1/2tsp ground cloves,pinch salt,3/4C mixed peel,1/2C chopped cherries,1/2C dried prunes,11/2C raisins … Place biscuits & nuts in lrg bowl.Combine sherry,golden syrup,icing sugar,marmalade,butter,cinnamo-
n,cloves&salt in another bowl,pour over crumbs&mix well.Combine fruit&stir into crumb mixture.Spoon into lined 23x13x8cm loaf tin,cover&chill 24hrs before using.Store in fridge wrapped in plastic film or foil.#1735876BJB October 26, 2019 at 2:38 pm
SLOW COOKER STEAMED CHRISTMAS PUDDING:
500g mixed dried fruit
½ cup brown sugar, firmly packed
90g butter or margarine
1/3 cup sherry or brandy
½ teaspoon bi-carbonate of soda
2 eggs, lightly beaten
1 cup self raising flour
½ teaspoon mixed spice
In a saucepan, combine mixed fruit, brown sugar, butter and sherry. Heat until butter is melted and mixture begins to boil.
Remove from heat, add bi-carbonate of soda and allow to cool completely.
Grease a 6 cup capacity pudding bowl.
Add eggs to the cooled mixture and mix until well combined. Fold through flour and spices.
Pour mixture into the prepared bowl, cover with a double layer of foil and tie firmly with string to form a good seal.
Place into the slow cooker. Pour in sufficient water to come two thirds of the way up the sides of the pudding bowl. Cover and cook on HIGH for 5-7 hours.
Re-heat pudding by cooking pudding in water on HIGH for 2-3 hours prior to serving. Serve with brandy custard.#1736346BJB November 2, 2019 at 5:56 pm
BLACK FOREST TRIFLE
1 chocolate Swiss roll, sliced
pitted cherries, bought in a jar and drained, or frozen boysenberries
a little brandy or kirsch – adults only (or orange juice)
1-2 x 500g tubs Tararua Chocolate Mousse or about 6 Chocolate Viguer Dairy Foods
whipped cream and grated chocolate
Place the Swiss roll slices around the sides and bottom of a nice clear glass bowl, then add either the drained pitted cherries OR the still frozen boysenberries – place the fruit over the sponge making sure that a few are “poked” in the gaps on the sides as it looks pretty from the outside. Add the brandy or kirsch if using.
Whip up the Chocolate Mousse, using 1 or 2 tubs depending on how large the trifle is required to be – alternatively use the Viguer Dairy Food. Cover the Swiss Roll and fruit with the mousse/dairy food, then top it with whipped cream and grated chocolate – the frozen boysenberries will have thawed by the time dessert is served and the juice will moisten the sponge. :-))#1736458BJB November 5, 2019 at 7:50 am
MINCEMEAT CRUMBLE: About 5 sliced peeled pears, 1 1/2 cups mincemeat, 2 tbsp lemon juice, 1/2cup flour, 1/3 cup brown sugar, 1/3 cup rolled oats, 75gms butter, 1/2cup slivered almonds. In a 2.5litre square baking dish, combine pears, mincemeat and lemon juice. In a bowl, stir together flour, sugar and rolled oats; cut in butter until mixture resembles breadcrumbs. Stir in almonds. Sprinkle over pear mixture. Bake 190o for 45 mins. Makes 6 servings.#1736862BJB November 9, 2019 at 12:29 pm
OATMEAL MINCEMEAT COOKIES:
1 1/4 c sifted flour
3/4 tsp baking soda
1/2 tsp salt
1/2 c butter
1 c brown sugar, firmly packed
1 whole egg
1 1/3 c mince meat
1 1/2 c rolled oats (not instant)
1. Sift the flour, soda, and salt (set aside)
2. Cream the butter, gradually add the sugar, beat until fluffy
3. Beat in the egg, stir in the mincemeat
4. Gradually add the flour mixture, blending well
5. Stir in the oats
6. Drop by teaspoonfuls on greased cookie sheet about 2 inches apart (they spread)
7. Bake until lightly browned, 350 F, 15 minutes#1737725BJB November 21, 2019 at 12:44 pm
Edmonds SAGO FRUIT PUDDING:
foundit4 tlbspsago1 cupmilk75grmbread crumbs
soaksago inmilkandleaveovernightnextday addbreadcrumbs
buttersodathenfruitPutintogreasedbasin and steamfor3hrsservewithcustard.
Hope you can read this, sure u can.
Could cook in Crockpot on HIGH for 6 hours
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