What better time than the winter holiday season to indulge your craving for a superb dessert. Fortunately, there are hundreds to choose from, many of which are not as fattening as you might imagine.
Way down in the land down under (or on top if you want to use a different kind of map) they make a wonderful Christmas pudding. It will delight diners from around the world.
Ingredients: 5 eggs 1/4 cup brandy 1/4 lb breadcrumbs 1/4 lb plain flour 1/2 lb butter 1/2 lb brown sugar 1/2 lb currants 1/2 lb seedless raisins 1/4 lb lemon peel 1/8 lb almonds 1/4 tsp baking soda
Beat the eggs well and stir in the brandy, then blend in the butter and sugar. Chop up the almonds. Stir in the fruit and add flour. Mix well then add the breadcrumbs and almonds.
Bake the mixture in a pan at 375F/177C for about 3 hours. Check by poking with a fork. When the mixture is gelatinous not liquid, it's about done. Scoop up a spoonful and cool to test.
A torte in Europe is a kind of cake. There's a type that is traditional in Austria that will be appreciated by dessert lovers anywhere.
Ingredients Torte: 8 eggs 1/2 cup butter 3 oz chocolate 1/2 cup confectioner's sugar 1/2 cup flour 2 tbsp apricot jam vanilla
Ingredients Frosting: 1/2 cup water 4 oz chocolate 1/2 cup sugar
Blend the eggs, while the chocolate melts in a pan at low heat. Then pour on the flour and mix well. Add butter and stir, then add the sugar and repeat. Add a dash of vanilla. Pour the cake mix into a pan that will make a layer about an inch thick.
Bake at 300F/150C for an hour. Let the torte cool for an hour, then brush with apricot jam.
While it's cooling, prepare the frosting. Boil the water and add sugar, stirring continuously. Melt the chocolate over a low heat and pour in, stirring continuously.
Frost to taste.
For a traditional American treat, bake some gingerbread.
Ingredients: 2 eggs 1/4 cup molasses 1/2 tbsp butter 1/2 cup all-purpose flour 1/4 cup sugar 1 tsp baking soda 1/2 tsp vanilla extract Ground cloves, ginger, cinnamon
Separate the eggs and beat the yolks over heat until thickened. Add molasses and butter and mix well. Then, beat the whites in a separate bowl until they're foamy and add the sugar. Mix the two bowls together and fold gently.
Bake at 375F/177C for 10 minutes in a pan where the gingerbread batter is about 1/2 inch thick. A 6 in x 8 in pan will do nicely. Test with a toothpick or by pressing lightly with a spoon until springy.
"Little Kid Christmas Crafts"
Fun Crafts To Get Little Kids In The Spirit Too!
At last! A Christmas craft book truly aimed at younger children!