When celebrating the holidays, I am always looking out for a new martini for everyone to try. This is a good one.
You will need:
- 3 oz. Mango nectar
- 2 oz. Vodka
- 1/2 oz. cream
- 1 oz. creme de banana
- 1 oz. Grand Marnier
Fill the shaker three-quarters full with cracked ice . Add all the ingredients and shake really well until it gets really cold. Strain and pour into your prettiest chilled martini glasses.
Add a few pieces of chopped mango in the bottom of the glass and finish with an orange spiral.
Yummy-Yummy in your tummy. Serve with a salty hors d’Oeurve.
Santa’s Christmas Balls
Gotcha! You thought it was going to be dirty…..ye of little faith! It is a fun recipe and a perfect snack for Santa’s snack. You do leave a snack, don’t you? He always leaves crumbs on the plate you know. That way the little ones know he visited. (do I have to tell you all the secrets?)
This makes about three dozen cookies.
- 2 2/3 cups flour
- 1 cup butter
- 2 tsp. cream of tartar
- 1 tsp. baking soda
- pinch of salt
- 1/2 tsp. pure vanilla
- 2 eggs
- 1 1/4 cups sugar
- 1 1/2 tsp. freshly grated nutmeg
- 2 tsp. sugar
Preheat oven to 400 degrees. In a large bowl, mix all but the last two ingredients on low speed until well blended. Now for the fun part: if you cover this dough in plastic, it can be kept in the fridge for 4-5 days before baking , giving you breathing space, if you need it.
In small bowl, mix the nutmeg and sugar. Take the dough and roll into one inch balls. Roll in the sugar and place on a parchment lined cookie sheet. Bake for about ten to twelve minutes until lightly browned. Do not burn these.
Gingerbread Houses
Last year there was a competition to make the best houses and it turned out to be a real family affair. (Not me but an avid follower to this site).
I have only heard a whisper about some more happening. Let me know what you are doing and also add pics so everyone can see.
Anyone?????
Christmas Brittle
Sometimes the easiest things to make turn out to be a great ‘goodie’. This is a nice one to make and break. Put pieces in paper candy cups and place on the trays (or bowls, if not giving away).
- 2 1/2 lbs. bulk white chocolate (discs are smoother)
- 2 cups crushed candy canes
- 1 drop peppermint flavouring
Line a cookie sheet with tin foil. Melt the chocolate in a bowl over a saucepan of simmering water. Continue to stir with a spatula so it doesn’t burn.
When melted, add the crushed candy cane and peppermint flavouring. You can, if you wish,top the surface with colourful ‘sprinkles’.
Now, that you have been good, smack the tray on the counter to break into pieces.
Now, isn’t that good? Okay, you sampled the whole lot so now go to step two: repeat Step one.
Nuts and Bolts
Now here is something that is almost addictive. It is soooo yummy. It is rather funny, ‘cuz the first time I made this, we were living in another Province from our kids. I made it up to be added to their Christmas boxes then packed it up in containers and my poor husband didn’t even get a taste. I have since rectified that problem… the kids can make their own!! Just kidding.
- 1 1/2 lbs. butter (never margarine)
- 2 tbsp. Worchestershire sauce
- 1 tbsp. garlic powder
- 1 1/4 tsp. celery salt
- 1/2 tsp. onion powder
- 4 cups ‘Cheerio’ cereal
- 4 cups ‘Life’ cereal
- 4 cups ‘Shreddies’ cereal
- 2 cups cashews
- 2 cups salted peanuts
- 2 cups almonds
- 1 cup pecan halves
- 1 box ‘Bugles’
- 1 box ‘Cheese Bites’ (this one really makes it)
Heat oven to 250 degrees. Place butter in a very large roasting pan (like for big turkey) and put in oven to melt. When melted, add the ingredients and stir really well to make sure it all gets covered in butter. Bake for 1 1/2 hours, making sure to stir it all every 30 minutes. When cool, put into containers, tie a fancy ribbon around them and give away with your tray of goodies, making sure to keep some for yourself.
You just may find you have to make another batch, because all the Mr. Nobody’s in your home will have eaten it. (Like my husband never tried this).
Lemon Bars
Oh my goodness – another scrumptious square.
- 1-15 oz. can of sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1 tsp. lemon extract
- 1/2 cup butter
- 1 cup brown sugar
- 1 cup uncooked oatmeal (not instant)
- 1 1/2 cups flour
- 1 tsp. baking powder
Preheat oven to 350 degrees
Mix the milk, juice and extract and let stand while preparing the other ingredients.
Cream together the butter and sugar until fluffy and add the balance of the ingredients. Layer one half of the mixture in the bottom of a 9 inch pan and pat down. Now stir the lemon mixture until blended and pour over the base. Top with the rest of the oatmeal mixture.
Bake for 20 minutes and remove from oven to cool. When completely cooled and you are ready to put on the trays (plates) cut into 2 inch squares.
You could change this for Cherry or Saskatoon pie filling.
Belem Custard Tarts
This quickly became my #1 choice for holiday baking. (Actually tasting one tart did it). The picture is BEFORE the sugar topping. Read this through.
- 3 egg yolks
- 2 eggs
- 2 sheets of puff pastry, thawed
- 2 cups half and half cream
- 2/3 cup sugar
- 2 tbsp. cornstarch
- 1 tbsp. unsalted butter
- 2 tsp. clear vanilla
- 1 whole nutmeg
Preheat oven to 375 degrees. You will need a mini (24) tart pan. Starting from the rolled out pastry, cut into 24 equal circles. Flatten each circle with a rolling pin to make 3 inch circles. Grease every cup and carefully fit the pastry in.
Whisk the eggs, cream, sugar and cornstarch in a bowl set over a pot of simmering water. With a wooden spoon, stir until it is thick enough to coat the back of a metal spoon. Remove from heat. Whisk in the butter and vanilla. Strain into a clean bowl making sure to set a piece of wax paper directly ON the surface top of the custard. Chill completely.
Spoon an equal amount of custard into each shell. Grate the nutmeg lightly over the tarts. Bake for roughly 15-20 minutes until the pastry is a light golden colour. Now broil for two minutes until the tops get browned. Be very careful not to burn. Cool for 5 minutes and carefully transfer to a rack.
You are able to do the recipe twice as far as the filling goes. You will definitely need both sheets of pastry. There will be enough to spare to make about 5-7 more tarts.
Now, when we were in Portugal, in Belem, these are a most famous pastry and the line ups outside the store attest to this. What I found was they add a ‘creme brulee’ topping. So – sprinkle sugar on top of the baked tart and, using your baking torch, melt the sugar so you get a light crust on top. Better yet, have these warm. OMG! OMG! are they ever good.
Absolutely a fabulous item to put on the trays or just for your holiday celebrations.
Christmas Gumdrop Cake
I posted this last year and believe it should make an appearance again. Holiday smells are emanating from the kitchen as we speak. This is true. I am making a gumdrop Christmas Cake for kiddies (they don’t seem to like the ordinary kind). This will be eaten up in a flash, so good. Gumdrops, skor bits, hmmm.
Serves 12
- 1 cup butter, room temperature
- 2 cups sugar
- 3 large eggs
- 1 1/2 cups orange juice, divided
- 3 1/2 cups sifted flour
- 1 1/2 tsp. baking powder
- pinch salt
- 1 tsp. orange extract
- 1 tsp. pure vanilla
- 1 pkg. baking gumdrops
- 1 cup golden raisins
- 1/2 cup Skor bits
- flour for coating raisins and gumdrops.
Preheat oven to 350 degrees. Using the wrapper off the butter, grease and flour a 10 inch tube pan.
In a large mixing bowl cream the butter and sugar until very fluffy, beat in the eggs one at a time, mixing well after each one.
In a separate bowl, sift the dry ingredients and on low speed, add to the butter and egg mixture, alternating with 1 cup orange juice. (Depending on where you live, you just may have to add a bit more juice.)
Stir in the flavourings. In a bowl add the raisins and gumdrops to about 1 tbsp. flour and run your fingers through it, making sure all are covered with the flour. ….the raisins and gumdrops, not your fingers….although…..
Add to the mixture and stir in. Mix well and put into prepared pan. Bake for 1 1/2 hours.
Remove from oven and with a fork, poke the entire surface. SLOWLY pour the remaining 1/2 cup orange juice, ensuring all the juice has been absorbed. Wrap in parchment paper and tin foil and store in the freezer (if not using in a week) or fridge until ready to cut up for the trays.
I’m not a kid, but I love this cake and I am not alone….in this house…just sayin’.
Almond Roca Candy-My Way
This recipe is actually better than the real thing. Doesn’t take much and is easy to do. This does not double well, so you may have to make 2 or 3 more I guess it depends on how much you ‘sample’.
- 1 tbsp. white corn syrup
- 1 1/4 cups sugar
- 1 cup butter (never margarine)
- 1/4 cup water
- 1 1/2 cups slivered almonds
- 6 oz. chocolate chips or chocolate melting discs
You will definitely need a candy thermometer for this one.
In a large heavy saucepan combine the syrup, sugar, butter and water and bring to a gentle boil. Do not stir. When it reaches 300 degrees remove from heat and add the almonds and mix well. This process will take about 10 minutes.
Spread on a plain cookie sheet and before it cools down, cover with the chocolate and, as it melts, spread it evenly with a spatula.
To cool, place in the fridge and when it is REALLY cold, break into small pieces. Trust me, if left on the counter, it will disappear. This really is better than the store-bought version.
Chocolate Lime Cheesecake
What a lovely surprise this one is. Truly a yummy dessert. White chocolate and fresh lime.
- 2 pkgs. soft lady fingers
- 2 pkg. softened cream cheese
- 1 cup berry sugar
- 7 squares white chocolate (good quality)
- 1/4 cup fresh lime juice
- 1 envelope unflavoured gelatin
- 3 tsp. grated lime peel
- 1 1/2 cup whipped cream
- candied lime slices – 3 limes (recipe follows)
Line bottom and sides of an 8 1/2 inch spring form pan with lady fingers cut in half length wise.
Beat the room temperature cream cheese until completely smooth. Add the sugar and chocolate and blend well.
Sprinkle gelatin on top of lime juice in a saucepan. Let stand for 5 minutes until it has softened. Over low heat, stir until gelatin dissolves. Add this to the cheese mixture.
Fold this into the whipped cream and pour into the pan. Chill for about 4 hours. Garnish with the candied lime slices.
Candied Lime Slices
Slice the limes thinly and blanch in boiling water. Dunk in an ice bath and repeat the process. In saucepan, dissolve one-half cup sugar with one-half-cup water and boil for five minutes until it becomes thick and syrupy.
Add the peels and cook for five minutes. Remove the peels and allow to cool down. You can now use them on your cake. Arrange in a pretty circle on top by overlapping each slice a little. Yummy!
Maxi-Cran Martini
It has been awhile since I posted a martini……is there any other kind of drink, especially when used as a signature drink? They are not hard to make, but to make it well takes practice. You want to be known as the ‘great martini maker’.
You will need:
- 4 parts Cranberry Vodka
- 1 part Grand Marnier
- 1 part white Cranberry juice
Fill martini glasses with ice. Pour the ingredients into a shaker filled with crushed ice and shake well. Remove ice from glasses and strain ingredients into chilled glasses. Garnish with a couple of fresh cranberries and a lime twist.
If you serve it in a white martini glasses, the red cranberry colour really ‘pops’. Great look, wonderful flavour, yum-yum.
Brie In Phyllo With Fresh Lemon Marmalade
This makes a great start to a wonderful evening.
- Phyllo dough
- 1/2 cup melted butter
- Egg White lightly beaten
- 1 cup finely chopped pistachio nuts (enough for both the inside and out)
- Brie Cheese (outer skin removed) cut in small squares
Preheat oven to 350 degrees. Lay a sheet of phyllo dough on a flat surface and brush lightly with melted butter. Sprinkle finely chopped nuts over the surface and add the second sheet of phyllo dough and lightly brush with melted butter.
Cut into 2 inch squares. Place a square of the cheese in the center and fold into a triangle. Make sure to brush the edges with water and press to make sure they have sealed. Place in the oven and bake for about 10 minutes.
Warm Lemon Marmalade
2 tbsp. freshly grated lemon peel
1 1/2 cups fresh lemon, chopped into small pieces
1 cup berry sugar
1 1/2 tsp. hot chili flakes
In a saucepan bring the sugar and fruit to a boil and simmer until it becomes thick. Add the peppers. This will take about 40-4 5 minutes.
Serve the hot phyllo packets with the warm marmalade and Wow! Truly yummy. Make sure you have small plates and napkins for your guests.