inch thickness. Cut with Christmas cookie cutters and arrange on
Preheat oven to 400*F. Lightly grease a baking sheet and set aside.
Place Brazil nuts in a food processor and pulse until finely ground. Transfer to a small bowl and stir in breadcrumbs and Parmesan cheese.
Place tilapia fillets on baking sheet and spread evenly with mustard. Divide Brazil nut mixture evenly over tilapia and lightly spray breadcrumbs with cooking spray. Bake 8 to 10 minutes, or until tilapia is just cooked through.
Pin and cut dates in small chunks.
Cut cherries and pineapple in small pieces. Blanch almonds, chop and toast until golden brown.
Chop Brazil nuts coarsely.
Sift flour, soda, salt and cinnamon together.
Combine Brazil, walnuts, dates and cherries.
Sprinkle with flour.
Take juice from cherries and mix flour, sugar, eggs and butter.
Combine all ingredients and bake at 270 degrees for 1 1/2 hours.
combine dates, pineapple, cherries, almonds, Brazil nuts and sherry; mix well
Prepare all ingredients first. Chop pineapple, apricots and dates into pieces the same size as the Brazil nuts, leave nuts whole, combine fruit and nuts in a large bowl.
Beat eggs in a bowl until thick and creamy, add sugar, essence, rum and softened butter, beat until well combined.
Stir into fruit mixture and add sifted flours.
Spread mixture evenly and firmly into a large loaf pan which has been greased and lined.
Bake at 150\u00b0C for about 2 hours.
Special Equipment Needed:
Gel food coloring; set of nine round
Preheat oven to 275 degrees F (135 degrees C). Line two 5x9 inch loaf pans with greased parchment paper.
Combine the almonds, Brazil nuts, walnuts, pecans, dates, red and green cherries; mix well.
Sift together the flour, sugar, baking powder and salt. Combine with nut mixture and mix well.
Beat eggs and vanilla, add to nut and flour mixture and mix well.
Press into 2 lined loaf pans and bake for 1 1/2 to 2 hours. Set aside for 5 minutes and remove from pans. Completely cool on wire rack.
arious sizes.
Place the Brazil nuts into another freezer bag
eat.
Stir in the food color until the mixture is
Discard date pits and cut dates in chunks; cut candied cherries in quarters.
Slice pineapple in thin slivers; blanch the almonds, chop them coarsely and toast until golden.
Chop Brazil nuts.
Sift flour, baking soda, salt and cinnamon together.
oast until golden.
Chop Brazil nuts.
Sift flour, baking
Leave nuts whole.
Cut dates in half.
Slice Brazil nuts lengthwise.
Put nuts in large bowl.
Add dry ingredients, egg yolks and vanilla; mix well.
This will be very stiff.
Stir until nuts and dates are well coated with eggs.
Fold in egg whites.
Bake slowly at 300\u00b0 for about 1 hour.
Makes 4 small loaves.
Grease pans well or spray with Pam.
Remove from pans immediately as you take them from the oven.
he bowl of a food processor, add Brazil nuts and pulse until
mini food processor, combine the parsley with the Brazil nuts, water
Heat olive oil; add shallot; cook.
Add ground brazil nuts and basil.
Add pepper.
Add thawed green beans; cook until heated.
nd enough green food coloring to make it a Christmas green. Add
If you have thawed your Christmas Cake please de-thaw prior
To make base: Blend base ingredients until there is a solid mass in the food processor (it should be very fine with the occasional chunk). Place on a plate and form into a cake shape.
To make frosting: Blend frosting ingredients well. If the dates are very firm and resist blending, just blend partially and let soak about 15 minutes to soften. Blend until smooth and creamy, then frost the cake. Decorate with lemon zest, nuts, fresh berries or passionfruit pulp.
Day 1: Wash cucumbers and place in a crock.
Cover with boiling water 2 times a day for 2 days.
Day 3: Rinse in warm water. Cut into 1/2 inch chunks and cover with boiling water. Add alum.
Day 4: Drain, rinse and cover with boiling syrup: Vinegar, sugar, spices food coloring (If using red, add cinnamon sticks).
Cover with this syrup for four days. Reboil two times a day.
Day 8: Pack chunks into canning jars, cover with boiling syrup and seal. Pickles are ready to eat now. Extra syrup may be saved and added to another batch.