Archive for the 'Christmas Baking' Category

January 28th 2007
Lineke’s Caramel Pecan Pie

Posted under Baking & Desserts & Menu Helpers & Christmas Baking

INGREDIENTS

1 unbaked pie crust (or make your own!)
36 individually wrapped caramels, unwrapped
1/4 cup butter
1/4 cup milk
3/4 cup white sugar
3 eggs
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup pecan halves

    DIRECTIONS

    1. Preheat oven to 175 degrees C.
    2. In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside.
    3. In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust.
    4. Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm.

    pecan.JPG

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    January 7th 2007
    Sapph’s Cinnamon Shortbread Stars

    Posted under Biscuits and Slices & Christmas Baking

    250 grams butter, chopped, at room temperature
    ½ cup (115 grams) caster sugar
    1 tspn vanilla extract
    2 cups (300 grams) plain flour
    ¼ cup (45 grams) rice flour
    1 tspn ground cinnamon
    ½ cup (75 grams) white choc melts

    Preheat oven to 160 Celsius. Line three baking trays with non-stick baking paper. Use an electric beater to beat the butter, sugar and vanilla extract until pale and creamy. Stir in the sifted flours and cinnamon until a dough forms. Divide into two portions and wrap in plastic wrap.

    Roll out one portion on a sheet of non-stick baking paper to 1cm thick (it’s easier to roll if you put baking paper on the bottom and top of the mixture and roll right over the top of the baking paper - doesn’t stick). Cut out stars with a 5cm (point to point) star shaped cutter. Place on the trays. Repeat with the remaining dough.

    Bake for 15 minutes or until light golden. Leave on the trays for 3 minutes, then transfer to a wire rack to cool completely. Arrange in straight rows on the rack.

    Place white chocolate in a microwave safe bowl and microwave on medium (50%) power stirring every minute until melted. Place into a small plastic bag. Snip off the corner and pipe thin lines across the stars.

    Leave to set.

    Makes about 50

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    January 7th 2007
    Naomi’s Gluten Free Christmas Cake

    Posted under Cakes and Muffins & Christmas Baking

    3 ½ cups mixed dried fruit (including glazed cherries and dried peel)
    1/3 cup chopped almonds or walnuts
    ½ cup rum or brandy
    150g butter, melted
    1 cup lightly packed brown sugar
    4 eggs
    1 ½ cup gluten free all purpose flour pre mix
    1 ½ tsp mixed spice
    ½ tsp cinnamon
    Blanched almonds to decorate (optional)

    Method:
    Combine the fruit, nuts and rum or brandy, and mix well. Refrigerate overnight.

    Preheat oven to 150 degrees Celsius. Line base and sides of a 20cm round cake pan with non stick baking paper, allowing it to stand 5cm above the edge of the pan.

    Place butter, sugar and eggs in a bowl, whist until combined. Add fruit and mix well. Sift flour and spiced into the mixture and fold in with a metal spoon until well combined.

    Spoon mixture into prepared pan, press with a spoon and smooth the surface. Decorate with the blanched almonds.

    Bake for two hours or until a skewer inserted comes out clean. Wrap the pan in a tea towel and leave to cool.

    Remove from pan and slice as needed.

    Store in an airtight container for up to 6 weeks or it will freeze for up to 3 months.

    To make a dairy free version, use dairy free margarine instead of butter

    Choose your own combination of favourite dried fruits and nuts

    Every 1-2 weeks sprinkle 1 tbs rum or brandy over the cake to keep it moist.

    Posted on the AYW forum by Naomi

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