The Yummiest PP Thread EVER

noone replied:

Ingredients

3 1/2 cups desiccated coconut

3 cups icing sugar

170g craisins (sweetened, dried cranberries)

3/4 cup raw pistachio kernels

2 teas finely grated lemon rind

395g sweetened condensed milk

1 large egg white, lightly beaten

Method

Combine coconut, sifted icing sugar, craisins, pistachio kernels and lemon rind in a large bowl.  Add condensed milk and eggwhite and mix thoroughly to moisten all dry ingredients.

Press mixture firmly into a paper-lined 20cmv30cm lamington pan.  Cover with plastic wrap or foil and refrigerate overnight.

Remove coconut ice from pan and cut into small pieces with a sharp knife.

Makes about 54 pieces.

Coconut ice will keep for several weeks if stored in a container in the fridge.

scrappy replied:

Ingredients:
2 Packets of Butternut Snaps
2 cans  Condensed milk
2 300ml tubs double thick cream

Method:
Remove labels from condensed milk, place both in a saucepan and completly cover with water. Put on to stove and boil for 1 and a half hours.
Pre heat oven to 180 using a 12 muffin pan place biscuts over each of the 12 spaces
place in oven for 1-3 minutes (keep watch!) Once they are warm remove from oven and carefully mould into curved shape. Continue until all biscuts are cup shaped. They will hold shape once they cool.
Once tins of condensed milk have boiled, drain water and stand tins on the sink for 1 minute.
VERY carefully open tins with can opener. Using a spoon put the now caramel filling into biscut cups and allow to cool completely.
Once completly cool, spoon double thick cream over half of the caramel cups (look should resemble a neeish tart) Refridgerate.
if all goes well, should make about 35. Best eaten chilled!! mmmmmmmmmmmmmmm
*optional decoation: Jaffas and mint leaves to make holly.

PS: I Say this is fat free, low carb, low GI, and sugar free only because this much delicious pleasure, need carry no guilt!!! ENJOY!

sparklingvoodoo replied:

I love these sort of things so quick and easy anyone can do it. For extra dipping bread use the little toast squares!!

TUNA COBB LOAF DIP

INGREDIENTS:
1 xCobb loaf
1 x Large Tin of tuna
1 x Small carton Sour Cream
1 x tub Philli Cheese
1/2 packet french onion soup mix.

METHOD:
Mix all ingredients together putting tuna and french onion in last.
Place loaf and bread chunks in oven to crisp before adding mixture.
Heat mixture up in mocrowave for a minute or 2 and pour into cobb.

Snazza replied:

Every Xmas and New Year I make this Sparkling Berry Punch and its always such a huge hit. So nice and refreshing on a hot day/night. Hope you like it.

You will need:

1 Punnet Strawberries (250g)

1 Punnet Raspberries (fresh or in the can)

1/2 Cup Brandy

1.25 Bottle Lemonade

1 750g Bottle of Pink Champagne

Ice Cubes

Sugar Cubes.

Combine the sliced berries with brandy and cover and place in the fridge in the AM.

Just before serving put in lemonade and champagne and ice cubes.

Place a sugar cube in the serving cups and ENJOY!!!!!!

Snazza

Kelly replied:

Lauren you've inspired me to get to work on planning my Christmas menu. Mind you I need to plan for three days straight!

Elizabeth's 2nd birthday - 24th December

Christmas day

and HUGE family get together Boxing day!

And in my delicate condition thats a long time on my feet!

(A few will know what I'm talking about!)

jazzyjools replied:

Pineapple & Vanilla Freeze

1 Litre Fresh Pineapple Juice

2 Scoops Vanilla Ice cream

2 x 270ml Cans Light Coconut Milk

2 teaspoons Vanilla Essence

Blend Juice, ice cream, coconut milk and vanilla essence together.  Pour into tall glass over crushed ice. Garnish with pineapple and banana to serve.  Serves 6

Espresso and Baileys Special

1 Cup Refrigerated Espresso Coffee

750ml Baileys Irish Cream

Chocolate Ice cream

Chocolate grated

When cool divide evenly into small glasses and top with 120ml of Baileys.  Scoop one tablespoon of chocolate ice cream on top of Baileys and sprinkle with chocolate to serve.

Serves 6

scrappy replied:

mmmmmmmmmmmmm.......Baileys!!! sounds delicious, but may I add, I think I will just put it all together in the blender pour into a BIG cup and add a straw!!!mmmmmmmmmmmmmmmmm

This thread is the best ever!!!

noone replied:

Does anyone have any great savoury recipes? I like to have a bit of everything on the table at Christmas, but so many of the recipes I have are for sweet things... Thanks!!

hotfrangipani replied:

My family favourite would have to be....

RUSSIAN CARAMELS

3 X 20ml spoon Butter

2 x 20ml spoon Golden Syrup

1/2 cup Sugar

1/2 can Condensed Milk

Vanilla

Place butter, sugar, golden syrup and milk into a saucepan.  Stir over heat until mixture boils.  Continue to cook, stirring well for about 15 minutes or until a golden caramel colour.  add essence and turn onto a buttered tray.  Mark into squares.  Cut when cool and wrap in cellophane!

This makes a great pressie... VERY addictive and rich!  I wrap the squares induvidually in clear cellophane and display them in a box...absolutley gorgeous! Other favourite home recipes include marshmallow, rocky road, coconut ice, baileys, honeycomb and chocolate fudge...hmmmmm

scrappy replied:

Ingredients (serves 6)

• 300g flat mild pancetta or streaky bacon, rind removed
• 4 (about 180g each)  chicken breast fillets
• 500g chicken sausages 
• 1 cup large basil leaves
• 300g sliced ham
• 5 x 60g eggs, hardboiled, shelled
• 2 tbs honey

1. Preheat the oven to 180°C.
2. Lay a large sheet of lightly greased foil on the workbench. Lay pancetta, slightly overlapping, to completely cover foil.
3. Place the chicken breasts in between 2 pieces of plastic wrap, then use a rolling pin or meat mallet to flatten. Lay the chicken over the pancetta. Remove the meat from the sausage casing and spread over the chicken breasts to completely cover. Place basil leaves over the sausage filling, then cover with slices of ham. Lay the hardboiled eggs just off-centre in a long line on top of the ham.
4. Fold in the long edge of the roll that's closest to the eggs, then, using the foil, roll up to enclose eggs. Make sure roll is covered tightly (if necessary, use another sheet of foil to cover), then twist ends to seal. Place in a baking tray and bake for 1 1/2 hours. Unwrap the top of the foil, drizzle with honey and return to oven for 15-20 minutes or until pancetta is golden. Cool, then rewrap and refrigerate overnight. To serve, bring to room temperature, then cut into thick slices.

scrappy replied:

Low in fat and full of flavour, these tasty pizzas are a clever way to use up Christmas leftovers
Ingredients (serves 4)

• 4 x pieces (20cm-diameter) wholemeal Lebanese bread
• 1 x 450g can thin pineapple slices, drained
• 160ml (2/3 cup) tomato pasta sauce
• 1 red onion, halved, very thinly sliced
• 240g (1 1/2 cups) chopped lean ham
• 100g (1 cup) coarsely grated reduced-fat mozzarella
• 2 tbs coarsely chopped fresh continental parsley

1. Preheat the grill on high. Place 1 piece of bread on a baking tray and grill on 1 side for 3 minutes or until toasted and crisp. Repeat, in 3 more batches, with the remaining bread.
2. Meanwhile, cut each pineapple slice into 12 pieces. Spread the untoasted side of each piece of bread evenly with pasta sauce.
3. Sprinkle the pizzas evenly with onion, ham, pineapple and mozzarella. Lower the grill tray until the top of the pizza is about 12cm from the heat source. Grill 1 pizza for 5 minutes or until light brown and heated through. Transfer to a serving plate and cover with foil to keep warm. Repeat, in 3 more batches, with the remaining pizzas.

pantryprincess replied:

Ingredients

4 eggs

1 ½ cups milk

1 tsp mustard

Salt and pepper to taste

3 rashers bacon chopped

Finely chopped onion

A cup grated cheese

½ cup self raising flour

Impossible Quiche

This recipe uses the following products.

1. “Quick Shake Container”: The domed seal has a hinged pour spout so you have space for mixing. A removable blender wheel blends as you shake.

2. “Thatsa Bowl”: Large mixing bowl with seal

Make your Tupperware quiche as follows.

1. Into a Tupperware “QuickShake”, place 4 eggs, 1 and 1 half cups of milk, a teaspoon of mustard, salt, pepper, and tarragon to taste. Shake until well-blended.

2. In a Tupperware “Thatsa Bowl”, stir together 3 bacon rashes (chopped), a finely chopped medium onion, a cup grated cheese, and ½ cup of self-rising flour.

3. Add wet ingredients to dry ingredients and seal the bowl, expressing air completely. Shake well to mix.

4. Pour ingredients into any standard quiche dish, and bake at 350 degrees F for 40 minutes. If you prefer, you may microwave the quiche at 60% of power for 12 minutes.

This recipe is made for Tupperware but it is easily done in any mixing bowls

hotfrangipani replied:

Savoury Pre-dinner?  This is SO EASY to make...my 6 year old loves making this receipe!

Herb Chicken Meatballs

with Mustard cream

Chicken Meatballs

500g minced chicken                 3/4 cup stale breadcrumbs 

2 teaspoons fresh thyme             1/4 cup fresh chopped parsley

few dops tabasco sauce              1 egg lightly beaten    

 Mustard Cream

2/3 cup sour cream

1 tablspoon seeded mustard

2 tablespoons chopped fresh chives

 Method

Combine chicken, breadcrumbs, herbs, sauce and egg in a bowl.  Mix well and then shape into balls.  Shallow or deep fry in a pan with some cooking oil until golden all over and cooked through.

With the mustard cream, combine all ingredients in a bowlk and mix!  Easy!

Yummy!

noone replied:

OH YUM Tanya that sounds so delicious!

renking replied:

Talk about mouth-watering!! You gals should all get together & make a recipe book!!! These all sound devine!! (will have to think it over & see if I can come up with anything to add)...

YUMMY!!!!

noone replied:

That's a great idea Ren - come on everyone, contribute! When we have a heap I'll copy them into a document, format them properly and email them to anyone who contributes a recipe and wants it...

Kelly replied:

Dreamy Chocolate Fudge

Serves: 50

Indulge with this creamy delight.

INGREDIENTS
1-1/2 cups sugar substitute
2/3 cup evaporated 2% milk
2 tablespoons butter
1/4 teaspoon salt
2 cups miniature marshmallows
1-1/2 cups semi-sweet chocolate chips
1 teaspoon vanilla

DIRECTIONS
1. Combine sugar substitute, evaporated milk, butter and salt in a medium size heavy saucepan. Bring to a full rolling boil over medium heat, stirring frequently. Boil and stir 5 minutes. Remove from heat.
2. Stir in marshmallows, chocolate chips and vanilla until completely melted and smooth. Pour mixture into foil-lined 8-inch square pan. Refrigerate at least 2 hours or until firm to the touch. Remove foil from pan and fudge. Cut into squares. Refrigerate any remaining fudge

NUTRITION INFO
Calories: 38
Fat: 2.2 g
Carbohydrates: 5.8 g
Protein: 0.4 g

chrisandra14 replied:

yummy this thread is making me huingry!!!  some good receipes here i will have to try them all hehehe!!!

jomyles replied:

Mini Christmas Cakes.

Ingredients

230g butter

600g mixed fruit

1 teaspoon (rounded) mixed spice

1 teaspoon bi-carb soda

1 cup brown sugar

1 cup water

1 cup plain flour

1 cup self raising flour

2 x eggs beaten

1 small packet blanched almonds

1. Place saucepan on stove and heat butter, brown sugar, mixed fruit, mixed spice and water.  Bring to the boil for 2 minutes.  Add bi-carb soda, stir in and remove from heat.

2.  Fold in flour and beaten eggs when mixture has slightly cooled.

3.  Place into mini muffin tins, with one almond on the top of each as garnish.

4. Bake at 180 degrees for approx 14 minutes in centre of oven.

Serve as is or warm with Ice-cream and brandied custard!!

jeanh59 replied:

Yummy recipes but for some reason all the writing to the right hand side of the posts doesn't show on my screen, is anyone else having the same prob?