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Wednesday, December 3, 2008

White Christmas Recipe

Another one of those all time favourite christmas recipes that everyone loves. I am sure that you have a recipe for this, but just in case you haven't this is one that is easy and I love.


2 cups rice bubbles
1 cup desiccated coconut
1 cup full cream milk powder
1 cup icing sugar
1/2 cup dried mix fruit
1/4 cup chopped red glace' cherries
1/4 cup chopped green glace' cherries
1/2 cup white cooking chocolate bits
250g copha - chopped


Grease and line a 19cm x 29cm slice tin, taking baking paper up both sides as well.
Combine rice bubbles, coconut, milk powder, icing sugar, fruit and chocolate in a large bowl. Mix well together.
Melt copha in a small pan over low heat. Add to the rice bubble mixture and stir until well combined.
Press mix into the prepared tin, making sure you smooth it over with a spatula or large flat spoon.
Cover with plastic wrap and refrigerate for several hours till firm before cutting up into small squares.
This can be stored for 5 - 6 days in an airtight container in the fridge.

Christmas Pudding Truffles Recipe

I love christmas cooking and remembering recipes that my mum used to make for us over the christmas period. I think my sister Mandy actually gave us this recipe as I can remember her always making them at christmas time. These are a delicious way to make little mini puddings, although they are made out of fruit cake and not a pudding recipe. Once you have served these up you will keep making them as everyone loves them. They also look delicious. The recipe uses rum but I make them using either brandy or sherry and they are equally as good. It is all a matter of preference really.


1 x 800g dark fruit cake - crumbled (I buy the Woolies home brand)
2 tablespoons brandy (or other alcohol)
1 x 180g white cooking chocolate - melted
some glaze cherries - chopped (for decoration)
few spearmint leave lollies - chopped (for decoration)


Place crumbled cake into a large bowl and stir in the brandy. Using your hands, mix all together well.
Roll level tablespoons of mixture into small balls and place on some trays, lined with baking paper.
Using a fork or skewer, dip the balls into the chocolate mixture, then drain off any excess chocolate.
Spoon warm white melted chocolate over the top of the balls, then decorate with the a piece of the cherry in the centre of each and a piece of mint leave on either side to give it a christmas look.
These are best left in the refrigerator in an airtight container until ready to serve. They will keep for 5 - 6 days this way.