White Christmas Custard

Incredients :
1 envelope unflavored gelatine
1/4 cup cold water
1/2 cup granulated sugar
4 tablespoons all-purpose flour
1/4 teaspoon salt
1 1/2 cups milk
3/4 teaspoon vanilla extract
1/2 cup whipped cream
3 egg whites
1/4 teaspoon cream of tartar
1/2 cup granulated sugar
1 cup coconut

Procedure :
Soften gelatine in cold water.

Mix 1/2 cup sugar, flour and salt in saucepan. Add milk gradually and cook over low heat, stirring until it boils. Boil for 1 minute, then remove from heat. Stir in softened gelatine until it is dissolved.

When partially set, beat until smooth and blend in vanilla extract. Gently fold in whipped cream.

Beat egg white and cream of tartar until frothy. Continue to beat while slowly adding 1/2 cup sugar. Beat until stiff and glossy then fold into custard. Add coconut, stirring gently.

This can be served as a custard in bowls or as a pie. Just spoon mixture into a baked pie shell. Sprinkle either with coconut and serve with strawberries.

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Superb English Plum Pudding

Incredients :
Fruit Mixture (to be made 4 days ahead)
1 pound seedless raisins
1 pound sultana raisins
1/2 pound currants
1 cup thinly sliced citron
1 cup chopped candied peel
1 teaspoon cinnamon
1/2 teaspoon mace
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/4 teaspoon freshly ground black pepper
1 pound finely chopped suet (powdery fine)
1 1/4 cups cognac

Pudding
1 1/4 pounds (approximately) fresh bread crumbs
1 cup scalded milk
1 cup sherry or port
12 eggs, well beaten
1 cup granulated sugar
1 teaspoon salt
Cognac

Procedure :
Blend the fruits, citron, peel, spices and suet and place in a bowl or jar. Add 1/4 cup cognac, cover tightly and refrigerate for 4 days, adding 1/4 cup cognac each day.

Soak the bread crumbs in milk and sherry or port. Combine the well-beaten eggs and sugar. Blend with the fruit mixture. Add salt and mix thoroughly. Put the pudding in buttered bowls or tins, filling them about 2/3 full. Cover with foil and tie it firmly. Steam for 6-7 hours. Uncover and place in a 250 degree F oven for 30 minutes. Add a dash of cognac to each pudding, cover with foil and keep in a cool place.

To use, steam again for 2 to 3 hours and unmold. Sprinkle with sugar; add heated cognac. Ignite and bring to the table.

Serve with hard sauce or cognac sauce.

Each pudding serves 12.

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Peppermint Presents

Incredients :
1 package (about 20 ounce) brownie mix and/or
1 purchased 12 ounce loaf pound cake
Peppermint ice cream
1 (12 ounce) can vanilla or white frosting
1 (14 ounce) package pull-apart red licorice string
Fresh mint leaves

Procedure :
Prepare brownie mix as directed. Bake in a 15 x 10-inch jellyroll pan for 15 minutes or until done in center. Cool and cut into 24 (2 1/2-inch) squares and/or cut pound cake into 12 slices, 1/2-inch thick. Trim edges to make even rectangles or squares.

Remove the ice cream from the freezer and allow it to soften slightly. Make space in the freezer for a baking sheet to hold the ice cream presents.

Place a piece of brownie or cake on a work surface. spoon a 1/2-inch layer of ice cream evenly on top. Place a second piece of brownie or cake over ice cream. Immediately place on the tray in the freezer. Repeat with remaining brownies and/or cake slices.

Pull the licorice strips apart into strings and cut into 10-inch lengths. Tie into bows, one for each \”present,\” and set aside.

Remove the frozen ice cream presents from the freezer one by one. Spread the tops with frosting. Crisscross two lengths of licorice over the top and sides of each frosted cake, pressing lightly into frosting. Place a licorice bow in the center. Place cake in freezer until frosting is firm. Individually wrap in plastic wrap or place in an airtight container and freeze for up to 3 days. Top with mint leaves just before servings.

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Peppermint Marshmallow Sauce

Incredients :
2/3 cup light corn syrup
3 tablespoons butter or margarine
1 (7 ounce) jar Marshmallow Cr�me
1/2 cup half-and-half
1/2 cup crushed hard peppermint candy

Procedure :
In medium saucepan, cook corn syrup and butter over medium heat until mixture comes to a boil, stirring constantly. Cook 5 minutes, stirring constantly.

Cool for 5 minutes. Stir in Marshmallow Cr�me, blending well. Gradually add half-and-half, stirring until mixture is smooth. Fold in crushed candy. Serve warm or cool over ice cream. Store any remaining topping in refrigerator.

Yields 2 cups.

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Holiday Spumoni Meringues

Incredients :
3 egg whites
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
Dash of salt
1 cup granulated sugar
1 pint spumoni or your favorite holiday ice cream
(eggnog ice cream is great for this also)
Graham cracker crumbs

Procedure :
Have egg whites at room temperature. Add vanilla extract, cream of tartar and salt. Beat until frothy. Gradually add sugar, a little at a time, beating until very stiff peaks form and sugar is dissolved.

Cover cookie sheet with wax paper. Using large pastry bag with star tube, form 5 meringue bowls using 1/2 cup mixture for each. Bake at 275 degrees F for one hour.

Let dry in oven for one additional hour.

Fill cooled meringues with ice cream and sprinkle with graham cracker crumbs.

Makes 5 servings.

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Holiday Banana Pudding

Incredients :
4 cups banana pudding
2 cups Cool Whip
6 bananas
1 box vanilla wafers - holiday colored

Procedure :
Mix together, spoon into a pretty clear glass dish and refrigerate.

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Filled Meringue Trees

Incredients :
2 1/4 cups sifted confectioners\’ sugar
3 egg whites
Green paste food coloring

Chocolate Buttercream
1/3 cup butter, softened
3/4 cup sifted confectioners\’ sugar
1 1/2 tablespoons cocoa
1/2 teaspoon vanilla extract
1 to 2 teaspoons milk

Procedure :
Line two large baking sheets with wax paper. Sketch 24 (3-1/2 inch tall) Christmas trees onto paper. Set aside.

Combine confectioners\’ sugar and egg whites in top of double boiler. Beat at low speed with an electric mixer 30 seconds or just until blended. Place over boiling water. Beat constantly at high speed 5 to 7 minutes or until peaks form. Remove from heat.

Fit No. 22 tip into decorating bag. Using a small art brush, paint a 1/4-inch wide strip of food coloring inside bag from tip to outer edge. Fill with meringue mixture. Starting at top of drawn trees, pipe meringue mixture to resemble trees, using zigzag motion, with green stripe showing. Bake at 300 degrees F for 25 minutes. Cool on baking sheets.

Carefully peel away wax paper, and store trees in an airtight container at room temperature up to 2 days.

Pipe or spread Chocolate Buttercream on flat sides of half of trees, and top with remaining trees. Serve immediately.

For Chocolate Buttercream: Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add cocoa, vanilla extract and milk; beat until mixture reaches spreading consistency

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Festive Holiday Trifle

Incredients :
2 small boxes raspberry gelatin
1 pint frozen raspberries
1 large box vanilla pudding mix
1 pint whipping cream, whipped
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 cup miniature marshmallows
1 angel food cake, broken into pieces
Maraschino cherries
Chopped walnuts

Procedure :
Dissolve gelatin in 2 cups boiling water in bowl; cool slightly. Add frozen raspberries; stir until thawed.

Prepare pudding according to package instructions, using 1/2 cup less milk.

Combine whipped cream, sugar, vanilla extract and marshmallows in medium bowl. Mix well.

Layer 1/3 of cake, gelatin mixture, pudding and 1/3 of the whipped cream in a 4-quart glass bowl. Repeat layers with remaining ingredients, ending with whipped cream mixture. Garnish with maraschino cherries and chopped walnuts.

Yield: 12 servings

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Eggnog Mousse

Incredients :
3 egg yolks
1/2 cup granulated sugar
1 package unflavored gelatine
3 tablespoons dark rum
2 tablespoons brandy
2 cups whipping cream
1/2 cup granulated sugar
1 1/2 teaspoons nutmeg
2 teaspoons vanilla extract
3 egg whites
Crushed peppermint candies for (garnish)

Procedure :
Beat egg yolks and 1/2 cup sugar in stainless steel bowl over hot water on top half of double boiler until they lighten in color and become fluffy (about 2 minutes). Add gelatine that has been softened in rum and brandy, to egg mixture and continue beating for another minute. Remove mixture from heat and refrigerate for 10 minutes.

Meanwhile, whip cream, 1/2 cup sugar, nutmeg and vanilla extract together.

Beat egg whites until they form firm peaks. Fold whipped cream into chilled gelatine mixture, mixing thoroughly. Carefully fold in egg whites. Chill for 4 to 6 hours. Garnish with crushed peppermint candies.

Serves 4 to 6.

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Cranberry Christmas Pudding

Incredients :
Pudding
1 1/3 cups all-purpose flour
1/2 cup dark molasses
1/3 cup boiling water
1 teaspoon vanilla extract
2 teaspoon baking soda (put into the boiling water)
2 cups raw cranberries, washed and cut in half

Sauce
1 cup granulated sugar
1/2 cup evaporated milk
1/2 cup butter or margarine
2 teaspoons vanilla extract

Procedure :
Oil sides and bottom of 1 pound coffee can and foil to fit top of can.

Mix pudding ingredients.

In large pan with top add 1 to 1 1/2 inches water. Place can with pudding and covered with foil in large pan and cover. When it starts to steam, turn on low and steam for 1 1/2 hours. Check water in pan and add if necessary.

Take pudding out of tin immediately.

Sauce: Mix sauce ingredients and bring to boil stirring constantly. Remove from heat. Serve warm over pudding.

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