This discussion has been closed.
Posted by Hazel Wooley (U2338026) on Tuesday, 8th December 2009
I wondered if this might be a good place to swap recipes for Christmas Treats. I usually make a lot of my christmas pressies, mostly because they're better than giving 'tat'.
So, here's my recipe for the best candied nuts ever. I give little bags of them away and I frequently get asked for the recipe, so I know it's a keeper.
1 lb whole pecans
2 egg whites
1 tsp cinnamon
4 oz sugar
pinch of cayenne
.5 tsp salt
2 oz butter
Oven at 325ºF, 160ºC
Heat butter on a baking tray in oven. Whisk together egg whites, sugar, cinnamon, salt until just frothy. Toss nuts in egg white mixture, place on baking tray and toss in melted butter. Bake for 30 - 40 minutes, turning every 10 minutes or so, until the nuts are brown and crispy. Cool and then parcel up.
Solid gold recipe that my friend gave me.
HW
, in reply to message 1.
Posted by Nomadnomore - XNo - Quiz Queen (U3180380) on Tuesday, 8th December 2009
Hi Hazel, it looks a great recipe, you might also be interested in the Christmas credit crunch thread. Top tip so far has been the slate tile cheese boards.
Yes I saw that, and posted on it, but thanks for the tip anyway. I'm chuffed to know about the slate tiles. I just thought I'd start a foodie type one, as I know that there are many of us here.
Anyway, if there are no takers, it's no biggie.
HW
Thanks for the recipe Hazel. Look forward to trying it.
Marji
, in reply to message 4.
Posted by That Old Janx Spirit (U2140966) on Tuesday, 8th December 2009
Peppermint creams.... a recipe found on a daily paper website about last November (2008). Went down very well with my German gran, a peppermint fanatic. I've made a couple of changes.
A whole packet of icing sugar
The white of 1 large egg
Peppermint oil
Some cooking chocolate
METHOD
Sift the icing sugar. Beat the egg white until frothy but not stiff, and gradually add the sifted icing sugar and about 4-6 peppermint drops, mixing well with a wooden spoon until the paste becomes thick and smooth.
Divide the mixture into balls the size of hazelnuts. Roll them round in the palms of your hands and flatten each one with the prongs of a fork. This, I find, gives them a nice ridged look.
Put these on to a sheet of greaseproof paper and allow to dry for a few hours. (Possibly a bit less.)
Melt the chocolate in a bain-marie and dip the peppermint creams halfway into the melted chocolate. Then leave to set again on the greaseproof paper.
Store them in an airtight container until you are ready to portion them out into pretty boxes to give as presents.
Hazel,
2 questions: 1. have you tried this with other nuts? (and is it as good?)and 2. how long will they keep for? (mas o menos?)
Deb
Hazel,I think it was you that said you made salted caramels which I always think sound rather delicious,are they complicated?
I make truffly type things,but I have a son who suffers from the same acute allergy as myself,namely we cannot eat chocolate.
DCM,
Could you specify the size of the packet of icing sugar. In the UK at least icing sugar is sold in boxes of varying sizes. I've no idea if it is even sold here, other than in sprinklers for dusting over things.
Dunlurkin
We've got a variety of things to give away this year.....
Small (125ml) nice bottles that we got sometime last year with very posh juice in, now containing sloe gin.
Jars of home-made mincemeat (Hugh F_W recipe, with no suet in, very tasty)
Jars of rowan jelly, also bottled blueberries, bramble jelly and elderflower and gooseberry jam (I'm particularly pleased with these as most ingredients were collected for free)
I'm also intending on little bags of florentines and possibly truffles.
I bought a load of nice small jars to put all the jam type things in over the summer and am going to make people mix and match selections.
, in reply to message 9.
Posted by mistle_thrush (U3279940) on Tuesday, 8th December 2009
Sounds highly impressive flutter-by...
Thanks for the recipes above, funnily enough I'd been thinking about this recently. Quite fancy trying peppermint creams but would prefer to go for a recipe without egg white, have found a few on the net but does anyone have any tried-and-tested versions?
Also, any suggestions about little boxes/bags to give them in? I've already posted about this elsethread and had some great suggestions but no time to follow them up yet!
, in reply to message 8.
Posted by That Old Janx Spirit (U2140966) on Wednesday, 9th December 2009
Strange, Dunlurkin, I've bought icing sugar from two different supermarkets here and it's always been the same-sized box: 250 g.
, in reply to message 11.
Posted by Dusty Substances (U1474929) on Wednesday, 9th December 2009
This is lethal! Do not eat if you are likely to be driving at all that day, or if you are prone to double vision.
This can be done with any dried fruits and all sorts of spirits, however this year I've used the following:
I've put dried cherries, blueberries, redcurrants, strawberries, cranberries into a jar. Glugged in enough Cointreau to cover. Close jar and give it a shake. Leave in kitchen and remind all members of family to give it a gentle shake when they pass. After a few days check if you need to glug in a bit more cointreau. Ours has been soaking for about a fortnight or so now.
Christmas day - spoon a modest amount over a good quality icecream. Don't go berserk with it as it is VERY powerful stuff.
A friend of mine used some in a trifle - soaking the sponge with it. Again, the usual health warnings applied.
In the past we've used brandy, rum, calvados, but I prefer Cointreau.
Dx
, in reply to message 6.
Posted by Hazel Wooley (U2338026) on Wednesday, 9th December 2009
Deb Z
I think you could do the candied nuts with any other nut. I suspect that the wrinkly type nuts (pecans, walnuts) will work the best as the egg white mixture has more crevices to cling on to.
Wombats
Here is the caramel recipe I use. It's absolutely delish. I will add though that you need to watch the temperature like a hawk, once it starts rising. I wandered off during one batch cooking and let it get just a bit above 240ºF. They were still nice, but were in the nature of jaw-breakers rather than lovely, chewy treats.
I sprinkle on Maldon salt flakes after I have poured it into the pan to set.
HW
, in reply to message 13.
Posted by orange pekoe (U9563764) on Wednesday, 9th December 2009
Re: icing sugar. The 'standard' size in the UK is 500g, but for those with high octane sugar cravings, 1kg is available.
Peppermint creams rule ok!
Was it this thread or another where someone was asking for a recipe with no egg white? You can use just enough hot water to make a very stiff dough, but they will never set as hard as using egg whites. Still yummy though.
Those salted caramels sound deelish! And handy to have something that can be made a little further in advance of the giving - things like truffles have to be a bit last-minute.
, in reply to message 13.
Posted by Auntie Clockwise (U8040384) on Wednesday, 9th December 2009
Here's an easy fudge recipe, handy for presents or with coffee at the end of a meal (and no chocolate involved).
2 ozs butter
1 lb (!!) of sugar
4 tablespoons of water
1 large tin of condensed milk
Put sugar, butter and water into a large, non stick saucepan.
Stir gently until the sugar is dissolved.
Add condensed milk and bring to the boil.
Simmer on a very low heat until the mixture thickens and browns - this should take about 30 minutes. Stir occasionally during simmering.
Remove from heat and beat well.
Pour into a greased tray. When set, cut into squares.
, in reply to message 14.
Posted by orange pekoe (U9563764) on Wednesday, 9th December 2009
Probably should add some of my own regulars. Not hi-tech, but any spicy, gingery biscuits are another good bet for advance baking.
If you've got star or other festive cutters, so much the better. But any shape can be prettied up with piped royal icing, or just a smear of glace icing. Those rock-hard silver balls are popular if children are involved in the baking and decorating!
Make a hole near the top of each biscuit before baking if you want them to be tree decorations.
Just leaving a message so I can find this thread in a week or so, when I've a bit more time.
I'm a fan of peppermint creams (I've a recipe somewhere with glycerine rather than egg), chocolate truffles, and homemade chutneys. I'm working on a mustard recipe for christmas gifts this year. I love gifts like this - I like to be able to give something to those of my parents' friends who still give me presents, but can never afford to give them the kinds of things they might actually like, so find homemade stuff an excellent compromise.
, in reply to message 16.
Posted by orange pekoe (U9563764) on Wednesday, 9th December 2009
Not really Christmassy as such, but I find that because relatively few people bake themselves nowadays, simple presents of home-baked shortbread, cookies or brownies are really popular.
Nice crackly cellophane bags, pretty ribbon, bob's your (greedy) uncle!
Just bookmarking.
And starving after reading through this. I love peppermint creams...
, in reply to message 19.
Posted by That Old Janx Spirit (U2140966) on Wednesday, 9th December 2009
They really are good - the peppermint creams.
I made some for my gran's 100th birthday last December.
Where do you get crackly plastic bags? I saw some nice ones in a chocolate department in a store last year and although she gave me some of the nice gold clips, she couldn't give me any of the bags. They had some nice gold design on them.
, in reply to message 16.
Posted by posh_scouse_pinnedwithpride (U2514024) on Wednesday, 9th December 2009
[If you've got star or other festive cutters, so much the better. But any shape can be prettied up with piped royal icing, or just a smear of glace icing. Those rock-hard silver balls are popular if children are involved in the baking and decorating!]
and cut a hole in the middle and fill wih crushed boiled sweets before cookin.....
Mine used to love doing that,posh,the stained glass window look.Hmm,wonder if niece can be persuaded...
, in reply to message 22.
Posted by Mrs Ryecroft (U6999804) on Wednesday, 9th December 2009
Has anyone got a simple, trusted truffle recipe? How long do they last after making (that is how far in advance of Christmas can I make them).
Some good ideas on this thread, might have a goodie making weekend.
, in reply to message 23.
Posted by posh_scouse_pinnedwithpride (U2514024) on Wednesday, 9th December 2009
yup..... melt chocolate [2 bars] add to 1 tub of cold whippin cream and beat it well..cool, roll in to balls and then in cocoa powder.
, in reply to message 24.
Posted by Hazel Wooley (U2338026) on Wednesday, 9th December 2009
Re truffles - I roll them in ground chocolate rather than cocoa powder - it doesn't taste quite so powdery.
Here's the truffle recipe I use
except I quite often substitute Cointreau for the brandy, or leave it out altogether.
HW
, in reply to message 25.
Posted by Auntie Clockwise (U8040384) on Wednesday, 9th December 2009
Hi Hazel
What would you suggest as a British substitute for corn syrup? I guess I'd use golden syrup if push came to shove, but the flavour is different.
, in reply to message 26.
Posted by Hazel Wooley (U2338026) on Wednesday, 9th December 2009
I think liquid glycerine would be a fairly good substitute (Boots sells it). Otherwise, golden syrup would be just fine. You'd get an added toffee type flavour with it, which is no bad thing. I think the corn syrup is used to stop crystalisation, so golden syrup would serve the same purpose.
OTOH, I have seen corn syrup for sale in the bigger supermarkets in the UK in the past couple of years. You never know, your local big Sainsbugs/Waitrose may be able to oblige.
HW
, in reply to message 25.
Posted by Mrs Ryecroft (U6999804) on Wednesday, 9th December 2009
Thank you Posh and Hazel, both sound good especially the thought of adding cointreau. Perhaps they won't get as far as being gifts, because they will have to be thoroughly tested won't they?
, in reply to message 23.
Posted by Mylovelyhorse (U7473297) on Wednesday, 9th December 2009
Sloe gin truffles
I started making these because I couldn't bear the thought of all those gin-soaked sloes going to waste (well, onto the compost heap).
So... Approximately 6 weeks before Christmas, strain the sloes from the gin. Drink the gin, or bottle it and savour it slowly, if you prefer.
Put the sloes into a bottle of port, and leave them for a month or so, to take on the port flavour and to flavour the port slightly too.
When you're ready to make your truffles, strain the sloes from the port. Drink the port (as above). Shred the flesh from the sloes. This will take a while, so do it round the kitchen table one Sunday afternoon.
Melt 1 bar of Maya Gold*. Add the chopped sloes and a tablespoon of the port (if there's any left). Mix in two tablespoons of cream. I make this with vegan soya cream, but the ordinary stuff would do. Mix everything together and leave it all to chill in the fridge overnight.
Next day, take small blobs of the mixture and mould it into as round a shape as you can. Put them onto a plate. It helps to work quickly, as the chocolate mixture will warm up on your hands and melt.
When you've got your little proto-truffles, stick the plate back in the fridge if poss, to firm them up again.
Then, melt a bar of ordinary dark chocolate (I use G&B 70%). Using two forks as substitute hands, drop the proto-truffles one or two at a time into the melted chocolate, turning them gently to get a nice even coating. Place the finished truffle onto a tray coated with baking parchment.
Put the tray back into the fridge, and let the coating set. Then put the truffles into little foil/paper cases, into baskets/boxes/whatever, and hand to the delighted recipient.
They are absolutely wonderful. So much so that people now give me orders for them and pay me to make them!
Enjoy.
* Other nice chocolate may be used instead, but I find the slight orange flavour of Maya Gold adds to the Christmassy taste.
, in reply to message 29.
Posted by mistle_thrush (U3279940) on Wednesday, 9th December 2009
Oh crikey, those sound heavenly.
Do you reckon I'm too late to strain our sloes? (Now I come to think of it, I could just fancy a sloe gin - what good timing...)
Yes, it was me asking about the peppermint creams without egg white - someone upthread mentioned using boiled water - do you just substitute it for the egg white in the mixture?
Thanks!
m_t
, in reply to message 30.
Posted by mistle_thrush (U3279940) on Wednesday, 9th December 2009
DCM, how about this for crackly plastic bags?
Could do without the distraction of finding this site right now, but so much fun! Yummy!
, in reply to message 31.
Posted by Nomadnomore - XNo - Quiz Queen (U3180380) on Wednesday, 9th December 2009
mistle-thrush, you set me off on a packaging hunt, how about this site?
For bags...
For cellophane sheets....
and for ribbons....
For crackly plastic, I usually go to the local florists and buy a metre or so of flower wrapping plastic. I get the odd funny look, but no more than usual.
The sloe gin recipe sounds amazing. Currently there's a big pot of ginned-damsons in the fridge (can't find sloes in my part of the world, but there are damsons in abundance). Have been looking for something to do with them (other than just get tiddly on them, claiming them as my 5 a day). Truffles sound perfect.
, in reply to message 30.
Posted by Mylovelyhorse (U7473297) on Thursday, 10th December 2009
mistle-thrush, yes, you could definitely make them now. Just miss out the 'soak in port for a month' stage!
I'll be making mine this weekend. And am very much looking forward to it...
Where do you get crackly plastic bags? Â
Try these from Lakeland. They're nice and Christmassy!
re peppermint creams with no egg white
I am about to test (for making in school next week to fill the boxes we made this week) the following recipe using condensed milk
4 tablespoons of condensed milk
500 g of icing sugar
peppermint essence and green food colouring
Mix icing sugar, peppermint essence and condensed milk to form a paste. Roll out on icing sugar floured board, cut into required shapes. Reform remaining dough with a few drops of green food colouring to make a pale green and repeat.
, in reply to message 36.
Posted by Auntie Clockwise (U8040384) on Thursday, 10th December 2009
My jar of fruits a la Dusty is on the go. Will a fortnight be enough, or should I save them for Christmas 2010?
, in reply to message 37.
Posted by Dusty Substances (U1474929) on Thursday, 10th December 2009
Fortnight is plenty. I just got mine going early so that when I do some visiting over the next couple of weeks I can decant a small amount to take with us. It does go very sticky so make sure you have the lid on properly when you agitate it, she says speaking from experience. Dx
, in reply to message 38.
Posted by mistle_thrush (U3279940) on Thursday, 10th December 2009
Snork Dusty, that must have been messy.
Vicky S - thanks for a different idea on the eggless pepp creams front - could you please give us an update when you've tried it?! Thanks!
m_t
PS have just been given first Christmas pressie - of homemade sweeties in a lovely crackly plastic bag with ribbons on it! Seems we are all on trend this year!
, in reply to message 39.
Posted by carrick-bend (U2288869) on Thursday, 10th December 2009
Thu, 10 Dec 2009 22:44 GMT, in reply to mistle_thrush in message 39
Eggless Peppermint creams - my friend, a long time ago, had her family round for Christmas lunch, including her older brother who was Very Greedy.
She made peppermint vreams for everyone, and a special one for her brother, marked with his initial, but he didn't suspect anything.
He apparently put it into his mouth in mid-flow of conversation, without noticing it.
She'd made it by binding together icing sugar with peppermint oil. Apparently the best bit was when he was leaping around their dining room trying to pull his lower jaw off.
eggless pepp creams front Â
The hot news from the testing kitchen is that they worked very well, though I must have smaller than average tablespoons because I used 7 spoons of condensed milk. Easy to work paste, good texture, was able to re combine scraps and roll out several times without it all crumbling to dust. Taste good, they have firmed up enough to pack into clingfilm for a fair tomorrow, but there are a few left over so I'm expecting them to harden a bit more overnight.
Made just over 80 cut into fairly generous but thin, mouthsized stars.
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