Making the Gingerbread fireplace

BASIC  GINGERBREAD  DOUGH

750ml (3 cups) flour sifted
5ml (1 tsp) baking powder
pinch of salt
5ml (1 tsp) each of ground ginger and ground cinnamon
2.5ml (1/2 tsp) each of ground nutmeg and ground cloves
125g butter or margarine
125ml (1/2 cup) soft brown sugar
125ml (1/2 cup) golden syrup
60ml (6 tbs) molasses
1 egg, beaten

1.   Sift together dry ingredients
2.   Place butter, brown sugar, syrup and molasses in a heat resistant bowl, microwave on 100%   
(high) power, one minute or until butter has melted, stirring twice.   Blend well, allow to cool.
3,   Add egg, mix well
4.   Add mixture to dry ingredients, mixing to a soft, pliable dough the consistency is much the same as play dough.
5.   Knead well, wrap in cling wrap and store in refrigerator until ready to use.

Gingerbread Fireplace

 

I had so much fun making this fireplace and except for the greenery, candles, basket and paper it is all edible.  The children will want to start enjoying if they do (Mum's supervision) you can always replace.  Let's start the fun!

Christmas Kitchen Wreath

 

Christmas Kitchen Wreath

 

 

450 mm diameter artificial evergreen wreath

16 apple slices

12 orange slices

4 lemon slices

24 unshelled peanuts

6 unshelled walnuts

16 miniature pine cones

6 cinnamon sticks

12 bay-leaves

Ribbon of choice

Christmas bell or other suitable decoration

 

 

To dry apple slices:  Use red apples.  Slice each apple into five slices, place in circle on double layer of absorbent kitchen paper towel.   Cover with third sheet of paper towel, microwave on 50% (medium) power, four minutes.  Turn over, microwave on 50% (medium) power, two to four minutes, or until edges curl slightly.   Be careful not to burn.  Remove, dry further on wire cooling rack.

 

To dry orange and lemon slices:  Cut one medium orange into six slices.  Place on double layer of absorbent kitchen paper towel, cover with third sheet of paper towel.   Microwave on 50% (medium) power, two minutes.   Press paper towel lightly onto slices to absorb any moisture.   Turn over, cover, microwave on 50% (medium) power, two to four minutes, or until nearly dried.

 

To assemble wreath:  First arrange apple slices, applying a dab of Bostik clear glue to each apple slice.  Attach to greenery.  Repeat for oranges and lemons.   Fill in spaces with remaining ingredients, except for ribbon and decoration.  Allow glue to set overnight.  Fix on ribbons and other decorations,

 

Hint:  For an extra fragrance mix a selection of ground ginger, all spices, cloves and nutmeg.  Sprinkle over wreath, your kitchen will have a beautiful festive fragrance.

 



Christmas gift cakes

 

This is a lovely idea for baking small Christmas cakes to give as gifts, you can use my Christmas cake recipe or your own.  Bake in small loaf pans and ofcourse you have to cut down on the time so calculate according to how many small cakes you make.  Make a batch of icing colour red and green and pipe as if making a ribbon.  You can add sprinkler decorations and a Christmas tag if you wish, wrap in cellophone paper.

ECONOMICAL BOILED FRUIT CAKE

125g butter or margarine
500g dried cake fruit mix
250ml (1 cup) soft brown sugar
375mln(1 1/2cups) cold water
5ml (1 tsp) bicarbonate of soda
15ml (1 tbs) instant coffee granules
500ml (2 cups) cake flour
10ml (2 tsps) baking powder
5ml (1 tsp) ground allspice
5ml (1 tsp) ground ginger
2.5ml (1/2 tsp) salt
100g glace cherries, quartered
100g (250ml) pecan nuts or walnuts, roughly chopped
2 extra large eggs, beaten
15ml (1 tbs) brandy
125ml (1/2 cup) brandy, extra

1.  Lightly grease a 240 mm diameter round oven-proof dish, line base with double layer of absorbent paper towel.
2.  Place first four ingredients in large bowl, microwave on 100% (high) power, eight to 10 minutes, stirring once.   Add bicarbonate of soda and coffee.  Mixture will foam, then settle.  Allow mixture to cool COMPLETELY preferably overnight.
3. Sift together dry ingredients, add to cool mixture.  Mix well.
4. Add remaining ingredients, except extra brandy.  Mix well spoon into prepared dish.  Place on an upturned saucer, microwave on 50% (medium) power, 20 minutes.   Test cake - if necessary, reduce power level to 30% (medium-low) power, microwave a further eight to 10 minutes, or until cake pulls away from sides only slightly.
5.  Allow to cool completely, turn out onto wire cooling rack.  Pour extra brandy over cake, wrap in foil and store in airtight container until required.


FOR THE COMBINATION OVEN

At Step 4 complete recipe and place mixture in a oven-proof dish, use combination setting which will give you 160 degrees Celsius and 30% (medium-low) microwave power, the baking time should be approximately 65 minutes.  If baking in a conventional oven you will have to use a much cooler oven 150 degrees Celsius pre-heated and bake for approximately 2 to 2 1/2 hours, keep your eye on the oven not too overbake.

TIME TO BAKE YOUR CHRISTMAS CAKE

How many remember speaking about the Christmas feeling?  Today the buzz of the holidays and preparation for the festive season try to give what I knew as the Christmas feeling. Stores are decorated Christmas carols played, Santa is there to take your gift requests. but this is commercial marketing with no true meaning no Christmas feeling.  I remember.   My mother would be busy baking the Christmas cake and other festive goodies, the aroma's envelope me and the flavours of spices and fruit tantalise my taste buds.  Not one cake but many are baked to give to those less fortunate, tins of biscuits and bottles of homemade ginger beer are made.  Christmas from my mother's kitchen would bring good cheer to someone and that was a good feeling, that was a Christmas feeling.

I hope  this year we can re-capture the Christmas spirit of goodwill toward all men, starting in our kitchens.   I know it is much easier to just buy a cake, I can assure you nothing takes the place of the aroma coming from the kitchen when you bake a fruit cake and maybe one for your neighbour. Try it!   Let's get back that Christmas feeling?

Did you know you can bake your Christmas cake in the microwave oven?  Here are some hints.

1. Microwave fruit cakes don't mature or keep as well as conventionally baked cakes, so correct storage is important.   If you want to  keep the cake longer than two months, store in refrigerator or freezer.  A hint is also to place a half cut apple in the sealed container.
2. For a rich brown cake, add commercial syrupy gravy browning liquid called Browning Gravy, or use cocoa powder.
3. Instead of using brandy, use half brandy, half Van der Hum Liqueur for a deliciously different flavour.
4. If the centre of the cake is not cooked when turned out, shield edges with foil, shiny side in, leaving centre exposed.  Microwave on 100% (high) power, one to two minutes, making sure foil does not touch sides of oven.
5. Don't use almonds as they remain white after baking, giving the cake an unattractive speckled appearance.

 

Economical Boiled Fruit Cake in the microwave oven

Coffee and Carrot Cup Cakes

My favourite coffee place (beside the good cuppa my husband makes) is The Coffee Roasting Company at Lourensford Wine Estate, Somerset West only five minutes from my home.  I also enjoy their homemade carrot cake - delicious!  Here is my recipe which is just as delicious and easy to make.   The recipe will make 12 cup cakes.

500ml (2 cups) roughly grated carrots
400g can crushed pineapple
3 large eggs, slightly beaten
90ml (6 tbs) buttermilk
500ml (2 cups) sugar
375ml (1 and 1/2) oil
5ml (1 tsp) vanilla essence
200g Pecan nuts, roughly chopped (keep a few out for decoration)
750ml (3 cups) cake flour
5ml (1 tsp) bicarbonate of soda
10ml (2 tsp) baking powder
pinch of salt
5ml (1 tsp) ground cinnamon
5ml (1 tsp) ground ginger
5ml (1 tsp) ground nutmeg

1.  Combine carrots, pineapple, eggs, buttermilk, sugar, oil, vanilla essence and pecan nuts, in a large bowl.
2,  Sift the flour and remaining dry ingredients and add to the carrot mixture.
3.  Place paper cup cakes in a large muffin pan and fill to 3/4 full.
4.  Bake for 25 to 30 minutes in a pre-heated oven at 160 degrees Celsius.
5.  Test with a toothpick, if it comes out clear you know the cakes are done.
6.  Allow to cool completely before putting topping on.

Topping:

Don't over mix the topping or you will find it tends to become runny.  You will need 2 x tubs of smooth cream cheese, 250ml (1 cup) sifted icing sugar, 15ml (1 tbs) fresh lemon juice.  Simply mix all the ingredients to a smooth texture, keep in the refrigerator until the cup cakes are completely cool.

To complete:

Swirl the cream cheese topping over the cup cakes, sprinkle with chopped nuts.