Easy Holiday Recipes
Delicious Holiday Food
English White Christmas
1 cup Rice Crispies
1 cup icing sugar
1 cup desiccated coconut
1 cup mixed fruit
1 cup copha (or crisco)
1 cup buttermilk
Mix dry ingredients. Pour over molten copha and mix well.
Spoon into pan, leave to set in fridge.
Cut in fingers and enjoy !
Egyptian Stuffed Caramel Walnuts
Feature Box
2 oz almonds
2 oz sugar
1 tbsp orange essence
30 walnut halves
2 oz sugar
Mill the almonds using a food processor or a blender. Mix with
the sugar and enough orange essence to form a paste. Place a little of
this paste between two walnut halves and press.
Melt the sugar in a pan with a few drops of water and when it starts
to turn to caramel, remove it from the heat source and dip the nuts inside
to coat them with caramel.
Set them out on grease proof paper to dry.
This recipe has been deciphered from a hieroglyphic. These sweets were
served at wedding banquets in Ancient Egypt.
Makes 15-20 candies
Til Ke Ladoo (Sesame Seed Ladoo)
4 cup sesame seeds
1/2 cup water
1 1/2 cup brown sugar (or powdered jaggery)
1 cup finely chopped coconut
Dry roast the sesame seeds until light brown in color.
Prepare the syrup by boiling water and jaggery on low heat.
Add the coconut pieces and simmer until syrup becomes thick and sticky.
Turn off the heat and add the sesame seeds. Mix well.
Allow the mixture to cool down. When cooler, shape into balls about
the size of a golf ball, with a few quick circular movements of the hand.Makes
10-12 ladoos.
Brazilian Nut Crunch
2 cup sugar
1/4 tsp baking soda
1 1/2 cup ground brazil nuts
6 oz chocolate chips
Grease a baking sheet. In a heavy skillet, cook the sugar over low heat,
stirring constantly until melted. Add the soda and 1 cup of the nuts. Mix
well.
Turn onto a baking sheet immediately. With a rolling pin, roll the
brittle until about 1/4 inch thick. Before the brittle is cool, mark into
squares with a knife.
When cold, spread with melted chocolate and sprinkle on the rest of
the nuts. When chocolate is firm, break into pieces.
Christmas Toffee
2 cup butter
2 cup sugar
2 tbsp light corn syrup
6 tbsp water
1 cup blanched and slivered almonds
6 oz semi-sweet chocolate chips
2 tbsp vegetable shortening
3/4 cup toasted and sliced almonds
Melt the butter in a heavy 10-inch skillet. Add the sugar, the corn
syrup, water and 1 cup of almonds. Cook over medium heat, stirring constantly,
until the mixture boils. Continue to cook, stirring occasionally, until
the mixture reaches the soft crack stage.
Pour the mixture into a greased 17 x 14-inch baking sheet. Score into
bars with a sharp knife. Sprinkle with 3/4 cup of toasted almonds.
Melt the chocolate chips with the shortening, over hot water, stirring
until smooth. Spread on the toffee.
When the chocolate has set, break apart at the scores and store in
a cool place in tins. Makes 10-12 toffees.
Christmas Almond Delight
1 cup almonds
1 cup powder sugar
1 egg
Sugared lemonzest
Peel the almonds. Dry them and coarsely grind them. Mix them with with
the sugar, the egg and the lemonzest.
Leave in a cool place for at least a few days to 'ripen'.
Truffes Pralinées (Praline Truffles)
1/2 lb chocolate
3 egg yolks
3 oz butter
1 1/2 oz praline paste
Slowly melt the chocolate in very little water. Remove from the fire
and add the egg yolks, beating with a spatula.
Replace on a low fire to poach the eggs in the chocolate. Do not stop
beating.
Remove from the fire and add the butter and the praline paste. Let
cool for a few hours, beating from time to time.
Grate the chocolate. When the mixture begins to solidify, take some
with a spoon, place it in the grated chocolate, and shape to resemble real
truffles.
These truffles keep a week. To keep a longer time, substitute vegetable shortening for the butter.