Takes about 50 miniutes ot make, but they look so cool!

Ingrediants:

250 g plain sweet biscuits
2 tbsp cocoa
1 cup desicated coconut
150 – 200g white chocolate for decoration.
150g dark chocolate pieces, hundreds & thousands, or choc sprinkles for decoration as well.

Method:

combine buicuit crumbs with cocoa!

 Now add your cocoanut and sweet condensed milk.

Put cling wrap on them and put in fridge for 20-25 minutes

than shape them into fir tree shapes (cones really)

Now drissle melted white choclate  all  over(as your tinsel) and decorate with your delicous hundreads and thousands or choclate sprinkles (as your other decorations on your tree).

if you have some star stickers or icing shapes, put one on each tree to finish it off.

Ummmmmmmmmm,a quick,yummy and fun activity to do with your kids – maybe give as presents, too.  The trees, not the kids!)

These are a yummy snack for Santa but can also be wrapped to make a nice gift

ingredients

250g butter
1/2 cup icing sugar
1 teaspoon vanilla essence
1 egg
2 1/2 cups plain flour
1/2 cup cornflour or custard powder
1/3 cup cocoa
1 tablespoon milk
200 g milk chocolate
100g white chocolate
round lollies (e.g. mini marshmallows, mini smarties)
icypole sticks (at least 12)

instructions

1. cream butter, sugar & vanilla
2. add egg
3. mix well
4. add cocoa, flours & milk
5. mix well
6. wrap mix in plastic and cool for at least 30 minutes
7. cut out 24 Christmas tree (or other biscuit cutter shapes always even number of each shape)
8. put in 180 C over for 15 minutes
9. cool on tray
10. spread melted milk chocolate on biscuits
11. press icy pole stick in chocolate
12. place matching shape biscuit on top
13. let chocolate set in fridge
14. melt white chocolate
15. use piping bag or paint brush to create chocolate ‘garlands’ on trees
16. use lollies to create Christmas balls on trees
17. allow chocolate to set before storing or wrapping

* Makes about a dozen trees if you have a 12cm long biscuit cutter. Will make more or less depending on your biscuit cutter.

* It’s fun to make different Christmas shapes and give a couple together as a gift…

Some years ago, my daughter called the shortbread we made for Santa 5 cent biscuits (why? who knows! She was only 2 at the time!) We’ve now found a recipe for millionaires shortbread in a school book and this year we’ll make 20 cent biscuits

Make shortbread as usual  and let it cool.

Heat a tin of condensed milk with 25g brown sugar and 25g butter until it simmers – don’t leave it to sit or it’ll stick. Keep stirring as it cools and thickens.

If you need to take a dish to a Christmas function, but know you won’t have time to cook anything at the time, why not cook it sooner and freeze it? Then just pull it out of the freezer in time for the event – a great back up for unexpected visitors over the holiday season, too. This is an easy to make lasagne that freezes nicely…

2kg mince meat plus 2 large jars of prepared sauce and 1 large tin tomato puree*
4kg cheese – a combination of two works well, especially if one is mozzarella for the stringy effect!
2kg penne, ziti or other tube pasta

make a layer of meat sauce

cover with pasta

cover with cheese

cover with sauce

repeat until the pan is full and/or you run out of ingredients, but make sure cheese is the top layer. Wrap tightly and freeze. Bake at 180 C for about 30 minutes, plus 5 minutes uncovered – longer if cooking from frozen.

* If you have time, add chopped vegies into the sauce for more flavour and to make it a complete meal when serving it.

Though it’s not a strickly Christmas recipe, it’s original and great fun for the kids.
My aunty made them last Christmas and I just couldn’t stop snacking on them! These addictive little treats are delicious, fun and very, very easy to make.

The ingredients are:
1 x 675 packet of Nutri Grain
1 x 45 grams packet of Cream of Chicken Soup powder
1 x 45 grams packet of French Onion Soup powder
2 teaspoons of mustard powder
1 tablespoon of curry powder
2/3 cup of Canola oil
500 grams of unsalted peanuts

One you have all this the making of Nuts and Bolts is extemely simple…
1. Warm oil in microwave for about 20 seconds
2. Combine all dry ingredients in a lidded container
3. Shake until the Nutri Grain is covered with the dry ingredients
4. Pour and stir in oil and shake some more
5. Keep stored in an air tight container

If the Nutri Grain goes a little soggy, simply heat in a moderate oven until they are crispy again.

If you don’t like peanuts you can change the recipe to cashews or even some mixed nuts. You could even throw in a broken up packet of 2 minute noodles to make Nuts, Bolts and Screws!

Great for a snack as everyone arrives or shares out presents at CHristmas, or make little packets of it as gifts.

Fruit mince can be bought in any supermarket, but it is so much nicer to use home made mince when making puddings, cakes, fruit mince tarts and the like. So here is a simple recipe for fruit mince – good to make it in or before October for best results at Christmas.

Oh, and jars of mince can themselves be a lovely Christmas gift!

1/3 cup raisins, chopped finely
1/3 cup currants
1/3 cup sultanas
1 Tbs mixed peel, finely chopped
1/3 cup sugar
1 Tbs butter (melted)
1 Tbs brandy
1 apple, grated

Mix the fruit and peel, then add the remaining ingredients. Once thoroughly mixed, bottle and seal tightly.

* a small amount of grated ginger is a nice touch
* it is best to sterilise your bottles before adding the mince – as easy as heating them in the oven or in a pot of boiling water. Be careful not to burn yourself.

Along with Æbleskiver, the Danes usually drink Gløgg (which is very much like the mulled wine I’ve had on skiing trips.) Not sure if you could keep it hot enough for Santa, but I’m sure he’d enjoy it!

Persoanlly, I think this suits a Christmas in July celebration better than on December 25 for Australia.

Gløgg

250ml water

4 Tablespoons of white sugar

1 cinnamon stick

3 or 4 cloves

5 or 6 cardamon seed pods, peeled

small piece of ginger, peeled

peel & juice of 1 lemon

peel & juice of 1 orange

1 bottle of red wine

90 gram dried fruit (without glace cherries)

60 grams blanched almonds, chopped

0.25 cup of port, rum, brandy, vodka, or similar

Boil cinnamon, sugar, cloves, cardamon, ginger and peel in the water for about 10 minutes*. Remove the peel and spices.

Mix in the juices, fruit and nuts and heat to almost boiling. Take off the stove and mix in the wine.

The port/rum gets mixed in just before serving, but that should be pretty much straight away anyway to drink it hot.

* For a stronger flavour, leave the spices & peels water to sit overnight.

Another traditional Christmas treat from Denmark…

Klejner

.5 cup butter

1 cup sugar

3 eggs

.25 cup thickened cream

3.5 cups plain flour

2 teaspoons baking powder

.75 teaspoon ground cardamon

.25 teaspoon ground nutmeg

oil

icing sugar

Cream the butter and sugar.

Beat the eggs then whisk in the cream. Slowly mix the egg mixture into the butter/sugar.

Add dry ingredients to form a dough.

Divide dough into four and tightly wrap in plastic wrap. Leave in fridge overnight.

Work with one dough section at a time…

Roll dough out to about 6 mm thick. Cut into strips about 5 cm wide and then into diamonds by cutting the diagonals about 7 cm apart.

Cut a small slit along the length of the diamond and tuck one end of the diamond through the slit until it is a diamond shape again with just a little twist in the middle.

Keep refrigerated while doing the remaining batches.

Heat oil in a pan or deep fryer until hot. Add a few diamonds at a time (about 5 but it depends on the size of your pan) until they are puffed up and golden brown on both side – don’t forget to turn them once!

Drain on paper towel then roll in icing sugar.

Store in layers with grease-proof paper in air tight containers. This recipe makes about 4 dozen so I think I’ll reduce it when I make them!

At one of the Christmas function I went to, a friend of a friend turned up with some Danish Christmas treats. These were really yummy so I begged the recipe from her! Just don’t ask me to pronounce the name in Danish – she had to write it out for me!

Note it needs a special cast iron pan (like a frying pan but with circles in it like a patty cake tray) – I haven’t figured out what alternatives would work yet.

Æbleskiver

510 gram plain flour

1 Tablespoon of white sugar

0.5 teaspoon of salt

2 teaspoons of baking powder

4 eggs

2 cups of buttermilk

oil

icing sugar

Combine the dry ingredients then add the eggs and buttermilk.

Heat the pan then add a little oil into each circle. Put enough dough in each hole to  fill it about 3 quarters of the way to the top.

Once it starts to bubble around the edges, turn them over with a fork or something think like a knitting needle (apparently the traditional tool!).

Sprinkle with icing sugar and serve – if you can bear to give any away! They’re nice with jam, too.

** I was told you can put in slices of apple or apple sauce  or blobs of jam when turning them during cooking. So many variations to try! Once I find a pan anyway.

When she was very young, my daughter decided we were making “5 cent biscuits” for Santa. I have no idea where she got the name from or what it meant to her, but the name has stuck and we leave out 5 cent biscuits for Santa every year.

Everyone else (and us the rest of the year!) call them shortbread so I thought I’d share our recipe with you – it’s pretty simple and my kids have helped make them from an early age. Santa has started putting fun cutters in their stockings, too, so I guess he likes them making biscuits for him on Christmas Eve!

5 cent biscuits (shortbread) recipe

You need:

250g butter (or margarine)

1 teaspoon vanilla essence

1/3 cup of castor sugar

2 cups plain flour

4 Tablespoons rice flour

You do:

Pre-heat oven to 180 Celsius

Grease an oven tray

Cream the butter, sugar and vanilla (that means beat them together until they are pale yellow and fluffy)

add flour and mix

knead the dough well on a lightly floured bench/board

shape shortbread*

Prick shortbread surface with a fork

bake at 160 Celsius (yep, lower than the pre-heat temp) for 15 – 20 minutes

remove from oven when starting to colour

cool

sprinkle with icing sugar, dip in chocolate or leave plain.

* you can roll out the dough and make 4 saucer-sized circles, cut into 8 pieces per circle OR you can let the kids use shaped cutters to make fun 5 cent biscuits. Individual biscuits cook a little faster than the circles.

Kulkuls are an Indian biscuit that is made in most (all?) regions of India for Christmas. They’re easy to make and the kids will have fun BUT make sure an adult does the frying and heating the syrup.

We made some yesterday – it was great timing as our Santa letters arrived afterwards so we nibbled on yummy Indian Kulkuls while reading Australian themed Santa letters! Some port for parents, milk for kids, and it made a really nice family evening:)

So, onto the Kulkul recipe…

You need: 1 kilo of flour, 1 teaspoons of baking powder, 1 teaspoon ground cardamon, 2 Tablespoons ghee, 2 cups of coconut milk, 8 Tablespoons sugar (very fine so use castor sugar or grind some other sugar yourself) and 4 eggs.

Beat the eggs, then mix in with the baking powder and flour. Add in the sugar, cardamon and coconut milk.

Knead the dough then cover with a damp cloth for about 30 minutes.

Separate the dough into small portions and roll into balls (remember playing with play dough as a kid?) Flatten the balls with the back of a fork, leaving lines in it, then curl up the edges a bit before deep-frying in small batches.

Drain on paper towel or newspaper.

Heat 2 cups of sugar to 6-8 Tablespoons of water until sugar is dissolved. Place kulkuls in the syrup to absorb the syrup, then put aside to let the sugar harden.

Store in airtight containers.

Note – ghee is a form of fat used a lot in Indian cooking. Instead of ghee, you can use shortening or a light margarine.

Every year, my Mum would do something special for those around us – school teachers, guide leaders, postman, etc – and one year she made individual Christmas cakes.

She bought Christmas cakes from the supermarket, those square fruit cakes, and cut them into quarters to make 4 cakes. She put each cake on a piece of strong cardboard covered in foil. We then iced them with Royal icing (the white icing on wedding cakes). On some of them we decorated the icing with icing tools to put patterns around the top.

She then got us to roll out the scraps of icing and cut out holly leaves with mini cutters. These we painted green with food colouring. We also made little balls to be holly berries and painted these red.

We decorated the tops of the cakes with the holly berries and leaves and Mum piped “Merry Christmas” on the top in white icing. We then painted the letters with gold.

To complete the gifts, we wrapped them in clear cellophane tied up with red and green curling ribbon.

They looked fantastic and were well received by everyone.