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.
n the refrigerator.
Some recipes call for the dough to
ny favorite filling in the recipes that follow.
TO MAKE
THE DAY BEFORE: Scald with boiling water 2 1/3 cups poppies and drain off the water. I do this about 3 times. I put poppy seeds in a bowl, scald with hot water and wait until the poppies have settled and then pour off the water.
Let stand for 1 hour in hot water. Drain poppies through a cheesecloth covered net sieve. Let them dry preferably overnight. This way they smell fresh and not dusty.
Grind in a coffee grinder, or through finest blade of food chopper or if you are lucky to have a poppy seed grinder. I use a large stone Mortar and ...
r used in your favourite recipes. Bake in a preheated 350F
br>For photos and more recipes please visit my blog at
xplain that it represents the Christmas tree which will later be
In a small bowl, dissolve the yeast in the warm water, then add 1 teaspoon of the sugar and stir well. Set aside. Note: Make sure your yeast is fresh. If it does not break the surface with little bubbles the yeast is old, start over with fresh yeast.
In a large bowl, dissolve the remaining sugar in the warm milk. Stir in the melted butter, salt, and eggs, then add 2 cups of the flour and stir until smooth. Add the yeast mixture and stir it well, always stirring in the same direction. Add 4 to 5 cups more flour, 1 cup at a time, stirring ...
In a medium pot, combine wheat kernels and milk.
Bring to a boil.
Reduce heat, cover, and simmer 3 hours.
Add more liquid as necessary to keep kernels covered.
Scald the poppy seeds with boiling water, drain, and add lukewarm water to cover.
Soak 30 minutes, drain and grind in a food processor.
Set aside.
Drain water from wheat kernels and keep 1/2 cup of the liquid.
Add the honey to the liquid and mix well.
Mix kernels, honey, ground poppy seeds, almonds, apricots, raisins, and salt.
Bake in a 2-quart casserole ...
FOR THE CAKE: Pour boiling water over seeds, let stand for 5 minutes, pour off water and repeat.
Drain well.
Grind with steel blade in processor until seeds release milk and turn white.
Butter a 9 inch springform pan and dust it with ground almonds. (This may be done in advance.) Best to butter parchment paper to cover bottom of pan and sprinkle with ground almonds.
Place poppy seeds and honey in a large bowl.
Separate eggs.
Add room-temperature yolks, one by one, to the mix, beating until thick.
Stir in grated almonds ...
Scale and clean fish.
Prepare stuffing: In a large fry pan, heat oil and saute onion and celery until transparent, about 4 to 5 minutes. Stir in breadcrumbs, sage, poultry seasoning, salt, pepper to taste and 1/4 cup water.
Stuff fish and sew up opening. Brush outside with oil. Place on a large baking sheet or jelly roll pan and bake in 400\u00b0F oven, allowing 10 minutes per inch of thickness (measured at the thickest point).
Serve on a hot platter, garnished with lemon wedges and parsley. Makes 8 servings.