Nothing tops a festive feast like a homemade strudel - try this elegant version with apple and cherries. It can be made a few hours in advance and popped it in the oven to warm up just before serving
3 Golden Delicious apples, peeled, cored, thinly sliced 680g btl morello cherries, drained 100g (1/2 cup) caster sugar 2 tbs fresh lemon juice 2 tbs kirsch (optional) 1 tsp ground cinnamon Melted butter, to grease 10 sheets filo pastry 60g butter, melted 100g pkt almond meal Pure icing sugar, to dust Whipped cream, to serve
Combine the apple, cherries,
sugar, lemon juice, kirsch and cinnamon in a large bowl.
Set aside for 2 hours to macerate. Drain.
Preheat oven to 180ºC.
Lightly brush a
baking tray with butter.
Place the filo on a clean work surface.
Cover
with a dry tea towel, then a damp tea towel (this prevents it drying
out).
Brush 1 filo sheet with melted butter.
Top with another filo
sheet. Brush with melted butter.
Repeat with melted butter and remaining
filo.
Sprinkle with the almond meal.
Place the filling along 1 long
side, leaving a 6cm-wide border at each end.
This Sweet and Spicy Gingerbread gets a bold flavor from some unconventional ingredients.If the smell of ginger, cinnamon, and molasses wafting through your home doesn’t put you in the Christmas spirit, I don’t think anything willIt’s incredible right out of the oven, but even better after a day or two once the flavors have mellowed and harmonized a bit. It is especially good served with a large dollop of fresh whipped cream. Makes 2 loaves one for now and one for gifting
This peppermint bark fudge is a delicious chocolate and white chocolate two layer fudge made in the microwave, without a candy thermometer! It has the perfect light peppermint taste, and is topped with candy cane pieces. It's got the same great flavors of traditional peppermint bark, but in fudge form!
14 oz can sweetened condensed milk (divided) 12 oz semi sweet or dark chocolate chips 12 oz white chocolate chips 2 TBS butter (divided) 1/2 tsp peppermint extract 3 Tbsp crushed candy cane pieces
Separate your sweetened condensed milk evenly into two medium sized microwave safe bowls.
Add your chocolate chips to one of the bowls, and your milk chocolate chips to the other.
Add 1 Tbsp of butter to each of the bowls.
Microwave the chocolate bowl for about 30 seconds, then stir.
Microwave for another 30 seconds and stir till fudge is totally smooth. (Microwave longer if needed)
Pour the chocolate mixture into a 9x9in baking dish lined with foil or parchment paper
Smooth the top with a rubber spatula.
Microwave the white chocolate bowl for about 30 seconds, then stir.
Microwave again for 30 seconds and stir till fudge is totally smooth.
Stir the peppermint extract into the white chocolate mixture.
Pour the white chocolate fudge over the chocolate fudge and spread around evenly.
Sprinkle crushed candy cane pieces over the top of the fudge and press lightly into the top.
Allow the fudge to set for several hours at room temperature till hard, or put the fudge in the fridge for about 1 hour for a quicker set.
Slice and serve.
Store any extras in an airtight container for 2-3 days.
I love making Poke cakes...and hubby loves my Baileys Poke Cake. With a sweet cheesecake filling, this flavorful cake with the minty crunch of the candy canes is a spectacular way to celebrate the holidays. Top with grated white chocolate for a delicious finish
2 3.4 oz boxes instant cheesecake pudding mix 3 cup half and half or whole milk 1 8 oz block cream cheese, softened 8 medium size candy canes crushed and divided 1 8 oz container frozen whipped topping, thawed or 3 cup fresh whipped cream 3 tablespoon grated white chocolate
Prepare the cake per the directions in a 13 x 9-inch cake pan.
Test the center for doneness with a toothpick.
While the cake bakes, use a hand mixer to beat together both boxes of cheesecake pudding mix and half & half.
Beat for 2 minutes or until it begins to thicken.
Add the cream cheese and beat until smooth.
By hand mix in the crushed candy canes reserving ¼ cup for garnishing.
Stir well until the mixture becomes a pale pink.
When the cake is done, remove from the oven
Poke large holes all over the cake using the back of a wooden spoon or similar.
Spread the cheesecake filling over the cake gently pressing into the holes.
Cool completely.
Frost the top with whipped topping
Sprinkle with the remaining crushed candy canes and grated while chocolate.
Slowly add in more powdered sugar until you reach your desired consistency.
If it gets too thick, add in 1 tablespoon of milk.
Frost your cooled cupcakes and top with Gingerbread PEEPS!
NOTE: Crush cookies with a blender and then sift them so that you use the fine pieces. This way, you can pipe the frosting out with no clumps. If you don’t want to use cookies, you can add a little cinnamon and ginger to the frosting instead!
Mincemeat is a British Christmas tradition used in festive recipes...especially pies. Despite its name it contains no meat.. just plump dried fruits and spices. This particular recipe uses butter instead of suet so its 100% vegetarian... although if you prefer you can still use the suet. The butter makes the mincemeat look slightly cloudy in the jar but this disappears once the mincemeat is cooked in mince pies, etc. Make the mincemeat up to six months ahead and store in a cool place. It’s not necessary to freeze mincemeat as it stores so well.
175g currants 175g raisins 175g sultanas 175g dried cranberries 100g mixed peel 1 small cooking apple, peeled, cored and finely chopped 125g butter, cut into cubes 50g whole blanched almonds, roughly chopped 225g light muscovado sugar ½ tsp ground cinnamon 1 tsp mixed spice finely grated rind and juice of 1 lemon 200ml brandy, rum or sherry
Measure all of the ingredients except the alcohol into a large pan.
Heat gently, allowing the butter to melt, then simmer very gently, stirring occasionally, for about 10 minutes.
Allow the mixture to cool completely then stir in the brandy, rum or sherry.
Spoon the mincemeat into sterilised jam jars, seal tightly, label and store in a cool place.
A simple, but impressive appetizer of pork sausage wrapped in puff pastry, served with a cranberry apple sauce. Fun to share with friends at your Christmas or New Year’s Eve party
For the sauce: 2 cups (200 grams) fresh cranberries, rinsed 1 cup (250 grams) unsweetened applesauce 1/2 teaspoon ground cinnamon Small pinch nutmeg 2 tablespoons granulated sugar 4 tablespoons water
For the sausage rolls: 10 ounces (285 grams) pork sausage meat (removed from casing) Puff pastry, defrosted * see note 1 egg beaten with a little milk Black and white sesame seeds (optional)
For the sauce: Add the cranberries, applesauce, cinnamon, nutmeg, sugar and water in a pan
Bring to a simmer over medium heat
When bubbling, turn down to low and cook, stirring until all the cranberries pop.
If it is too thick, add more water until you reach your desired consistency.
Taste and add more sugar if needed.
Remove from the heat and set aside.
For the sausage roll: Preheat oven to 400°F/200°C.
Cover a large baking sheet with parchment/baking paper.
Dust a clean work surfacet with flour
Roll out the puff pastry to a 4 x 24 inch (10 x 60 cm) rectangle, with the long edges closest to you. Depending on the size of your pastry, you may need to cut and piece the pastry together to make it longer
Place the sausage meat down the length of the pastry at the edge closest to you
Take the edge closest to you and roll over the meat to create a nice roll
Don’t overlap the pastry too much, just a little and trim off the rest.
Press the seam to seal and make sure it is on the bottom.
Transfer the roll to the baking sheet with the edge of the pastry on the bottom
Shape into a circle, sealing the ends together as best you can.
With a sharp knife or kitchen shears, cut the pastry every 2-inches (5 cm) along on the top and a little down the sides of the entire length of the roll, just to reveal the meat.
Brush with the rest of the egg wash all over the pastry
Sprinkle with sesame seeds.
Bake for 30-35 minutes until the pastry is golden brown.
When removed from the oven allow to rest before serving.
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