inch thickness. Cut with Christmas cookie cutters and arrange on
uickly, combine ice cream and Christmas pudding in a medium bowl
tir while they make a Christmas wish.
Spoon the batter
Cut out picture from Christmas card, then with pinking shears, cut construction paper about 1/4 inch larger than the picture. Hold 2 pieces together and punch a hole in the top with hole punch.
Take approximately 4 inches of ribbon, double it over, put the looped end through punched hole and pull the two cut ends through the loop and tighten.
Tie tag to package.
These can be made from any size Christmas card.
Write to and from on the construction paper.
CHRISTMAS PUDDING:
Mix all ingredients for the Christmas Pudding together well.
Put into 1-pound coffee cans or other cans that have been greased.
Put a piece of foil over the top securely.
Set cans in water and steam for 3 hours, watching that the water does not boil away.
Serve with Sherry Sauce on top of each piece.
SHERRY SAUCE:
Beat eggs well.
Put sugar and butter in a bowl and work with fingers.
Add the beaten eggs and then beat again with mixer.
Add the sherry and mix well.
In a double boiler, melt caramels, butter, and milk. Keep water in the bottom of pot to a minimum boil.
Dip one marshmallow into melted mix using a fork (or something sharp).
Remove, and roll in Christmas colored Rice Krispies.
Place on tray covered with wax paper.
Repeat until bag of marshmallows is finished.
Freeze marshmallow balls if desired.
Enjoy.
Mix juice, syrup and ginger ale together well.
Add Christmas Ice Ring.
Place lime sherbet in bowl.
Stir in 1/4 Cool Whip until smooth*.
Spoon into crust.
Place raspberry sherbet in bowl.
Stir in 1/4 Cool Whip until smooth*.
Spoon on top of lime sherbet/Cool Whip mixture.
Cover with remaining Cool Whip.
Freeze about 4 hours or until firm.
Let stand about 10 minutes before serving. Garnish with Christmas candy.
Store pie in freezer.
Crumble Christmas pudding into a jug. Add the rest of the ingredients and blend with a hand blender until smooth and fluffy. Leave to chill in fridge for approximately 4 hours.
Blend the mixture again before serving with a little extra milk until you have froth. Pour straight into chilled shot glasses.
Whisk the egg yolks with the sugar until thick and pale.
Break up the Christmas pudding with a fork and distribute it evenly through the yolk mixture.
Add the rum and mix.
Whip the cream until soft peaks and fold into the mixture.
Whip the egg whites, stiffly, and fold into the mixture.
Transfer to a container and freeze for several hours until set.
This ice cream does not require beating during freezing.
dressing on your salad, Donna Hay combines 2 tablespoons of white
Preheat the oven to 160\u00b0C Place the chocolate and butter in a saucepan over low heat and stir until smooth.
Allow to cool slightly.
Place the sugar, eggs, cocoa, flour and baking powder in a bowl.
Add the chocolate mixture and mix until combined.
Pour the mixture into a 20cm (8 in) square slice tin lined with non-stick baking paper.
Bake for 50 minutes or until set.
Cool slightly in the tin.
Cut into slices, serve warm or cold.
Makes 16 slices.
In a small Ziploc bag, add hay and magic dust.
Be very careful with the magic dust.
If it hits the floor, it will lose its magic.
On Christmas Eve, follow these directions:
Shake well.
Just before bedtime, place the reindeer chow out with Santa's cookies or sprinkle on your yard.
Hop into bed.
Shh ... listen for Santa!
Yields enough magic hay for 9 tiny reindeer.
This one of my favorite Christmas cookie recipes. Enjoy!!
n the refrigerator.
Some recipes call for the dough to
Place the strawberries, sugar, and vanilla in a large non-stick frying pan. Cook over high heat 1 to 2 minutes or until the sugar has melted and the strawberries have softened slightly. Set aside to cool.
Whisk together the mascarpone, cream, and extra tablespoon of sugar until smooth.
Place half the biscuits in the base of serving bowls, or on serving plates. Spoon the mascarpone mixture onto the biscuits and top with the strawberry mixture followed by the remaining biscuits.
Preheat oven to 180\u00b0C Place the flour, baking powder, sugar and pecans in a bowl and stir to combine.
Make a well in the centre, add the buttermilk, eggs, vanilla, oil and banana and stir until just combined. Fold through the ricotta and spoon the mixture into 6 x 3/4 cup capacity tins lined with muffin cases.
Bake for 40-45 minutes or until cooked when tested with a skewer. Drizzle with agave syrup to serve.
Preheat oven to 200\u00b0C (400\u00b0F).
Place the tomato, pancetta, oregano, garlic and oil in a baking dish and toss to combine.
Bake for 25 minutes.
Add the chicken and olives to the dish and sprinkle with pepper.
Bake for 20 minutes or until the chicken is tender.
Place on serving plates, top with basil and sprinkle with parmesan.
Preheat oven to 160\u00b0C.
Place the dates, bicarbonate of soda and tea in a bowl and set aside for 10 minutes.
Using a hand-held blender, blend the date mixture until smooth. Set aside.
Place the apple, flour and sugar in a bowl and mix to combine.
Add the butter, vanilla, eggs and date mixture and mix well to combine.
Spoon into a lightly-greased 2.5 litre capacity (10 cup) loaf tin and bake for 45 -55 minutes, or until cooked when tested with a skewer.
Allow to cool in tin for 10 minutes before turning out on to a wire ...
Preheat oven to 160C (200F).
Stir 90g butter, brown sugar and water together in a saucepan until butter is melted. Then stir in apple slices and cook for 3 minutes.
Spoon apples equally into 6 x 1 cup muffin tins or ramikins. put a few tablespoons of syrup in with the apple slices as well. Reserve the remaining syrup for later.
Prepare the cake batter: Put all the ingredients in a bowl together. Mix until combined. Then spoon the batter equally over apples.
Bake 25 minutes or until a toothpick comes out clean.
Cool 5 minutes in ...