Christmas Pastry > Gingerbread House

Posted On December 18, 2009

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Ingredients for the cookie dough >
1 and 1/2 cups whipping cream
1 teaspoon pure vanilla extract
2 and 1/2 cups firmly packed brown sugar
2 tablespoons baking soda
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 and 1/3 cups light or dark molasses
9 cups all-purpose flour

Ingredients for the icing cement >
2 large egg whites,
1/8 teaspoon cream of tartar,
2 teaspoons water,
3 cups sifted powdered sugar

Procedure >

In a small bowl, whip cream and vanilla until it holds soft peaks. In a large bowl, whisk together brown sugar, baking soda, ginger and cinnamon until well combined. Gradually add flour, beating until it is completely mixed. Lightly flour a pastry board or mat. Roll out a portion of the dough until flat and drape it over the rolling pin and move to the prepared baking sheet. Bake in a preheated oven at 300F for an hour. After 30 minutes, position your gingerbread house pattern cutouts as close together as possible on the sheet of cookies. Proceed to assemble and decorate your house or cookies using icing cement.

To make the icing cement >
Beat egg whites, cream of tartar, and water until frothy. Blend in sugar on high speed until stiff, 5 to 10 minutes. Use immediately or cover and use within 8 hours.

Christmas Cakes > Date and Walnut Cake recipe

Posted On December 18, 2009

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Ingredients >

200 grms dates
200 grms walnuts
250 grms butter
200 grms maida
250 grms sugar
1 tsp baking-powder
1 tsp vanilla essence
1 tsp soda bicarbonate

Procedure >

Remove the seeds from the dates, cut into pieces and soak it into a cup of warm water for ½ hr. Sieve the flour with soda bicarbonate and baking powder with it. Mix eggs, butter and sugar and the water in which the dates were soaked. Add maida, dates and walnuts. Then add vanilla essence. Bake it in a pre-heated oven at 180C for 30 minutes.

Christmas Cakes > Rum Cake recipe

Posted On December 18, 2009

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Ingredients >

100 grms soften butter
100 grms sugar powder
2 eggs
100 grms refined flour
200 grms mixed fruit [raisins, sultanas, black currant, candied orange peel, glazed cherries]
¼ tbsp ground spices [cinnamon, cardamom, clove, nutmeg]
¼ tbsp vanilla essence
20 ml rum
caramel sugar [at taste]

Procedure >

Soak all mixed fruit in Rum for at least 20 days. Cream butter and sugar. Now rub the mixed fruit with some of the measured flour. Add the spices and the flour. Add eggs and vanilla essence to the flour alternately. Add mix fruit and stir well. Put it in a greased lined cake tin. Bake it in a pre-heated oven at 150C for 2hrs till done.