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Christmas Goodies - 2017 (Read 255 times)
 
Nov 9th, 2017 at 9:16pm

Derek   Offline
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It is time!!!!!!!

My first batch of Christmas goodies started yesterday.

Two jars of pissed plums.
 

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Reply #1 - Nov 9th, 2017 at 9:18pm

Gromet   Offline
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Did you make any puddings like last year?
 
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Reply #2 - Nov 9th, 2017 at 9:26pm

Derek   Offline
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No more puddings in fact a few days ago I bought one from Aldi Smiley
 

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Reply #3 - Nov 28th, 2017 at 4:18pm

Derek   Offline
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Time for some more.

Christmas Chocolate Rum Truffles
250 grm pack Arnott Arrowroot biscuits crushed
Cup of coconut
1/4 cup good cocoa
1/4 cup of rum (more or less for your own taste)
Tin of sweetened condensed milk

Mix all together then take small amounts and roll into balls then roll in chocolate sprinkles or a good Dutch Dark Cocoa

Christmas Rum Balls
250 grm pack Arnott Arrowroot biscuits crushed
Cup coconut
1/4 cup cocoa
Cup of sultanas
1/2 to 3/4 cup of rum (according to your own taste. I like more)
Tin sweetened condensed milk

Mix all together then take small amounts and roll into a ball then roll in coconut

Apricot Balls
500 gms dried apricots diced
Cup of coconut
Can of sweetened condensed milk

Mix all together than take smal pieces and roll into balls then roll in coconut.



 

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Reply #4 - Dec 9th, 2017 at 10:48pm

Derek   Offline
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Couldn’t help myself. Saw a recipe and thought I can do something with that so here they are

White Chocolate and Coconut Truffles

200 gms White Chocolate Melts
1/4 cup cream
1 tablespoon butter
1/3 cup shredded coconut
Few drops vanilla essence
Hazelnuts
Extra coconut for rolling

Put chocolate and cream into a double boiler and stir constantly until melted. Add in the butter stirring all the time until you have a nice smooth paste. Stir in the coconut and vanilla.

Place in fridge for a couple of hours until nice and firm.

Take a good teaspoon of mixture and press in a whole hazelnut.

Roll into a ball and then roll into the extra coconut

This made 21 truffles and I can tell you they are absolutely delicious.
 

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Reply #5 - Dec 10th, 2017 at 5:11pm

Derek   Offline
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This years Christmas Cake straight out of the oven after having a glaze of hot apricot jam on the nuts.

1 kg mixed dried fruit
1 pack glacé cherries
1 pack dried figs
Rum
2 cups self raising flour
2 teaspoons mixed spice
1/2 teaspoon ground ginger
1 teaspoon cinnamon
600 ml liquid ( I used four shots of espresso and the rest milk)

For the top I used a mixture of hazelnuts, almonds and pecans

I started off by chopping the figs and putting all the fruit in a bowl and marinating it in rum for a week turning it over every day. Due to evaporation I would have used about 2/3 cup of rum. This is optional.

After a week of marinating in the rum I added the milk and coffee and let it sit in the fridge overnight.

In a large bowl mix together the flour and spices then add the fruit mix and blend it well.

Spoon into a greased and double lined cake tin.

Sprinkle the nuts over the top and lightly press them down a little

On top of the cake tin I loosely placed a sheet of alfoil to prevent the nuts browning too much.

Into the oven at 160 degrees for two and a half hour then removed the foil and let it go until cooked. This one took three hours and ten minutes.

After removing from the oven I heated some apricot jam in a pan then paint it over the nuts with a pastry brush.

There you go.

I opted not to ice the cake this year and use a nut topping instead.
 

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Reply #6 - Dec 10th, 2017 at 6:40pm

Derek   Offline
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Howzatt!!!!!!!!!!!!!!!!!!
 

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Reply #7 - Dec 10th, 2017 at 7:39pm

shackles   Offline
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You are putting a lot of effort in your Xmas cooking Derek. Very nice looking Xmas Cake. Smiley Smiley
 

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Reply #8 - Dec 10th, 2017 at 9:25pm

Derek   Offline
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I usually do but all for others to eat  Grin Grin Grin Grin
 

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