Home Made Christmas Goodies

[Froggie]

NO ... NO ... continue Amethist :D

 

[Lionheart]

How about I just give you my address and you can ship all of the yummy goodies to my home? LOL ;)
Seriously though, thanks for the recipes!!!!:)

 

[amethist]

There will be more. :D

 

[amethist]

SNOWFLAKE TRUFFLES​

Ingredients
Serves: 16

• Filling:
• 100g (3 ¼ oz) desiccated coconut
• 60g (2 ¼ oz) icing sugar
• 100g (3 ¼ oz) ricotta cheese
• 16 whole almonds
• Ganache:
• 70g (2 ¾ oz) chopped white chocolate
• 3 tablespoons double cream
• 50g (2 oz) desiccated coconut, or enough to coat

20 mins | Cook: 1 hour

Preparation method:

1. For the filing: In a medium bowl, mix together coconut, sugar and ricotta cheese to form a dough. Divide into 16 portions.

2. Roll each portion into a ball, pressing one almond each into the centre of each; cool in freezer for 20 minutes.

3. Place the white chocolate in a large stainless steel bowl and set over a saucepan of barely simmering water to melt. While the chocolate is melting, stir in the cream. Use a cocktail stick or fork to dip the truffles in the chocolate mixture. Arrange coated truffles on a platter. Sprinkle remaining coconut over the truffles while the chocolate is still melted. Cool in refrigerator until the chocolate coating hardens.

 

[amethist]

COCONUT AND ALMOND MACAROONS​

Crunchy on the outside, soft and chewy in the middle. Drizzle melted chocolate over the top for a nice presentation.

Ingredients
Serves: 18

• 2 egg whites
• 115g (4 oz) icing sugar
• 115g (4 oz) ground almonds
• 1/4 teaspoon vanilla extract
• 115g (4 oz) dessicated coconut

Ready in 45 mins

Preparation method: 20 mins | Cook: 25 mins

1. Preheat the oven to 150 degrees C (Gas 2). Grease two baking trays.

2. Use an electric beater to whisk the egg whites until stiff but moist. Sift in the icing sugar and gently fold into the egg whites. Gently fold in the almonds, vanilla extract and dessicated coconut until the mixture is combined, forming a sticky dough.

3. Spoon walnut-sized pieces of the mixture onto the baking trays.

4. Bake in the oven for 20-25 minutes, until the macaroons are crisp and golden on the outside.

5. Transfer to a cooling rack.

 

[amethist]

SUGAR COATED PECANS​

Ingredients
Serves: 10

• 1 egg white
• 100g (4 oz) dark brown soft sugar
• 1 dash vanilla extract
• 425g (15 oz) pecans

Preparation methodPrep: 10 mins | Cook: 15 mins

1 Preheat oven to 140c/ Gas mark 1. Line a baking tray with baking parchment

2 Beat egg white until stiff, add sugar and vanilla extract and mix until smooth.

3 Stir in pecan nuts and then pour onto prepared baking sheet.

4 Bake until browned, approx 10 mins. Leave to cool.

 

[KP the nut]

OMG, Amethist. My poor diet, OK I can do these and eat just 1 a day, mmmm maybe 2 a day, mmmmmmm 3?

 

[amethist]

MINI MERINGUES WITH HAZELNUTS AND CREAM​

Ingredients

• 50 g shelled and skinned Hazelnuts, toasted
• 3 egg whites
• 140 g caster sugar
• 75 g dark chocolate, chopped
• 180 ml double cream
• 1 tsp icing sugar

Method
1. Heat the oven to 100C/80C fan/gas ¼ and line two baking trays with non-stick parchment.

2. Put the nuts in a food processor and whizz until finely chopped, taking care not to over-grind them.

3. Whisk the egg whites until soft peaks form when the whisk is lifted from the bowl. Whisk in half the sugar and continue whisking until the egg whites become thick and glossy. Gradually whisk in the rest of the sugar.

4. Using a teaspoon, spoon 12 small heaps of meringue onto the parchment paper. Bake for about 1 hour, until crisp. Transfer to a wire rack and leave to cool.

5. Melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water.

6. Dip the flat side of each meringue in the chocolate and then dip in the chopped hazelnuts. Leave to set on the wire rack.

7. Whisk the cream with the icing sugar until thick. Use this to sandwich the meringues together.

 

[amethist]

TURKISH DELIGHT​

Ingredients

• sunflower oil, or other neutral-tasting oil, for greasing
• 25 g powdered gelatine
• 255 ml water
• 4 tsp rose water
• 450 g caster sugar
• 3-4 drops red food colouring
• 3 tbsp icing sugar
• 1 tsp cornflour

Method1. Lightly oil a 20x25cm baking tin.

2. Mix the gelatine, water and rose water in a large heavy-based pan and add the sugar.

3. Heat gently until the sugar and gelatine have dissolved, stirring continuously.

4. Bring to the boil without stirring.

5. Reduce the heat and simmer for 20-25 minutes.

6. Remove from the heat, stir in the food colouring and leave to cool for 2-3 minutes.

7. Pour the mixture into the oiled tin and leave to set for 24 hours.

8. Cut into squares.

9. Mix the cornflour and icing sugar together and toss the Turkish Delight in the mixture.

10. Store in an airtight container, between layers of grease proof paper.

 

[KP the nut]

MINI MERINGUES WITH HAZELNUTS AND CREAM​

Ingredients

• 50 g shelled and skinned Hazelnuts, toasted
• 75 g dark chocolate, chopped
• 180 ml double cream
• 1 tsp icing sugar

Method



5. Melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water.

6. Dip the flat side of each meringue in the chocolate and then dip in the chopped hazelnuts. Leave to set on the wire rack.

7. Whisk the cream with the icing sugar until thick. Use this to sandwich the meringues together.

Or if lazy like KP, buy a box of ready made meringues :roflmao:

 

[KP the nut]

TURKISH DELIGHT​

.

This is great, H loves turkish delight and as our Christmas is mainly homemade presents. I will make him this

 

[CraftyCath]

Oh I'm leaving this thread, too much temptation!!! :roflmao: We need a 'yummy' emoticon!