Tanya's Red Velvet Cake

Ingredients (serves 12)
180g butter, softened
1 1/2 cups (315g) caster sugar
1 tsp vanilla extract
2 eggs
2 1/2 cups (375g) self-raising flour
2 tbs cocoa powder
1 cup (250ml) buttermilk
1 tbs white vinegar
1 tsp bicarbonate of soda
1 tbs red liquid food colouring

Orange cream cheese frosting
250g cream cheese
60g butter
1 cup (150g) icing sugar mixture
2 tsp finely grated orange rind
2 tbs orange juice

Method
Preheat oven to 180°C. Grease and line the bases of two 22cm round (base measurement) cake pans with baking paper.

Use an electric mixer to beat the butter, sugar and vanilla in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the flour, cocoa powder and buttermilk, in batches, until well combined. Add the vinegar, bicarbonate of soda and food colouring and stir to combine.

Spoon mixture evenly among the prepared pans. Use the back of a spoon to smooth the surface. Bake in preheated oven for 25-30 minutes or until a skewer inserted into the centre of the cakes comes out clean. Remove from oven. Set aside for 5 minutes before turning onto a wire rack to cool completely.

To make the cream cheese frosting, use an electric mixer to beat the cream cheese and butter until creamy. Add the icing sugar, orange rind and orange juice and beat until well combined.

Place one of the cakes on a serving platter. Spread half the cream cheese mixture over the top. Sprinkle with one-quarter of the raspberries and blueberries. Sandwich with remaining cake. Spread with remaining cream cheese mixture. Decorate with remaining raspberries and blueberries. Cut into wedges to serve.

Notes

Keep in an airtight container in the fridge for up to 2 days.

Easy Xmas Berry Trifle

Ingredients:
500g box Creative Gourmet frozen Summer Fruits
2 tablespoons icing sugar
6-8 jam mini sponge rolls, cut into 1-cm thick slices
¼ cup orange Liqueur, sweet sherry or fruit juice, etc (to taste) for drizzling
1 1/2 cups thick good quality custard
Think Cream (whipped)
Jelly (pre-made)

Method:
Warm frozen Summer Fruits with icing sugar in a frying pan over medium heat, stirring often, until just tender. Set aside to cool.
Arrange sponge roll slices in the base of a medium serving dish. Drizzle with liqueur, sweet sherry or fruit juice. Top with chunks of Jelly.
Top with thick custard. Spoon cooled poached fruits over the top.
Tne repeat layers.
Refrigerate for at least 1 hour before serving.
Top with whipped cream and fresh fruits (Strawberries)

Grandma's Christmas fruit cake

Ingredients (serves 20)
600g sultanas
400g raisins
200g currants
100g glace cherries, quartered
100g glace orange slices, finely chopped
80g glace ginger, finely chopped
290ml brandy
1 1/2 cups plain flour
1/2 cup self-raising flour
2 teaspoons mixed spice
1 teaspoon ground ginger
250g butter, softened
1 cup dark brown sugar
4 eggs, at room temperature
2 tablespoons orange marmalade
Pure icing sugar, to serve

Method
Place dried fruit, glace fruit and 1 cup brandy in a large airtight container. Mix well. Cover and stand overnight or preferably for 1 week, stirring occasionally.

Lightly grease a 9cm deep, 20cm (base) square cake pan. Line base and sides with brown paper and baking paper (see note). Preheat oven to 150°C. Sift flours and spices into a bowl. Using electric beaters, cream butter and sugar in a large bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Add marmalade and 1 tablespoon flour mixture and beat until well combined. Using a large metal spoon, fold remaining flour mixture into butter mixture.

Add fruit mixture to butter mixture and stir until combined. Press into pan. Smooth surface. Tap base of pan on workbench to settle fruit and remove air bubbles.

Cover cake with 3 layers brown paper. Bake for 3 to 3 1/2 hours or until a skewer inserted into the centre comes out clean. Drizzle remaining 2 tablespoons brandy over cake while still hot. Wrap cake pan in a clean tea towel and allow to cool completely. Remove cake from pan and dust with icing sugar. Serve.

Notes

If time permits, begin this 1 week ahead. You can make this cake up to 4 weeks ahead. Wrap tightly in plastic wrap and foil and store in an airtight container. Baking tips: Lightly grease cake pan. Line base and sides with double layer brown paper, then double layer baking paper, allowing a 6cm overhang at all sides. Position oven rack just below centre so cake sits in centre of oven.

Boiled Christmas pudding

Ingredients:
600 gm mixed dried fruits, such as raisins, sultanas, currants, figs, cherries and prunes
150 gm candied fruit, such as cedro, orange and clementine, finely chopped
100 ml sweet sherry or brandy
300 gm (1½ cups, firmly packed) dark brown sugar
280 gm (4 cups) coarse breadcrumbs
250 gm cold butter, coarsely grated
150 gm (1 cup) plain flour, plus extra for flouring
60 gm (½ cup) ground almonds
4 eggs
2 Granny Smith apples, coarsely grated
½ tsp each ground cinnamon, ground nutmeg and ground cloves
1 orange, finely grated rind and juice only

Method:
1 Combine dried and candied fruits in a bowl with sherry, mix to combine well and stand for 3 hours or overnight.
2 Add remaining ingredients, ½ teaspoon salt and mix to combine well.
3 Bring a large saucepan of water to the boil. Add one prepared pudding cloth (see introduction) at a time to water and boil for 1 minute, then remove with tongs and squeeze excess water from cloth (wear rubber gloves to protect your hands). Place ¼ cup flour in centre of cloth and, using a flat-bottomed cup, spread flour in a 30cm-diameter circle in centre of cloth and rub in.
4 Pile a quarter of the pudding mixture into the centre of cloth.
5 Gather up edges of cloth, enclosing mixture, and twist firmly. Tie tightly with twine to seal, then tie ends of twine into long loops. Repeat with remaining pudding cloths and pudding mixture.
6 Gently lower puddings into boiling water, cover with a tight-fitting lid and cook until firm (2½-3 hours), topping up with boiling water during cooking to ensure puddings are completely submerged. Remove puddings from water with a slotted spoon, pass the handle of a wooden spoon through twine loops and hang puddings over a basin to catch drips until cloth is dry but puddings are still warm to touch (2-3 hours).
7 Untie puddings, peel back cloth and invert onto a plate. Cool completely, then tightly wrap each pudding in plastic wrap, place in an airtight container and refrigerate for up to 3 months or freeze for up to 1 year before using.

Note This recipe makes 4 puddings. Soak kitchen twine and four 35cm-squares of unbleached calico, available from fabric stores, overnight in cold water. Drain, boil for 20 minutes and drain again. You’ll need to begin this recipe a day ahead.

White Chocolate Rocky Road

Ingredients (serves 8)
250g white chocolate, chopped
1/3 cup chopped pistachio kernels, toasted
1/2 cup dried cranberries
100g white marshmallows

Method
Grease an 8cm x 26cm bar pan. Line with baking paper, allowing a 2cm overhang.

Place chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on high (100%) for 1 to 2 minutes, stirring every 30 seconds, or until melted and smooth.

Place pistachios, cranberries and marshmallows in a large bowl. Toss to combine. Add melted chocolate. Stir to combine. Press mixture into prepared pan. Refrigerate, covered, for 2 hours or until set. Cut into 16 squares. Serve.

Ben's Pirate Pumpkin Pie

Ingredients:

1 medium Butternut or Jap pumpkin
1 x 23cm short crust pastry lined pie shell
2 eggs
1 cup packed light brown sugar
1 tablespoon plain flour
1/2 teaspoon salt
2 teaspoons pumpkin pie spice or a mixture of cinnamon,nutmeg
1/2 teaspoon Ginger
1 (375 ml) tin evaporated milk

Method:
1. Cut pumpkin in half and remove seeds. Place cut side down on a baking tray lined with lightly oiled aluminum foil.

2. Roast at 160C for 30 to 40 minutes, or until the flesh is tender when poked with a fork. Cool until just warm.

3. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender.

4. Increase oven temperature to 230 C.

5. In a large bowl, slightly beat eggs. Add brown sugar, flour, salt, 2 cups of the pumpkin puree, choice of spices and evaporated milk. Stir well after each addition.

6. Pour mixture into the unbaked pastry shell.

7. Bake in preheated oven for 10 minutes then reduce the oven temperature to 180 C.Bake an additional 40 to 50 minutes, or until a skewer inserted near the center comes out clean.

8. Cool pie, and refrigerate overnight for best flavor.

Marg's No Fuss Caramel Ice-cream

Ingredients:
1 tin Caramel topper
1 container double cream

Method:
Whisk until light and fluffy then freeze.

P.S. You can always experiment and add extras to make it special like smarties etc

Jen Seabourne's Magic Dip

Ingredients:
Cup of cream, whipped
Cup of grated cheese (kraft cheddar in the blue packet found in the aisle with vegemite jams etc, trust me needs to be this one)
Half cup grated carrot
Half smallish onion, diced finely
3 teaspoons chicken stock powder

Method:
Whip cream and stock powder to a bit less than desired consitency (as it will thicken when you add the rest), then combine the rest of the ingredients.

Rum Balls

Ingredients:
9 Vita Brits or Weet Bix
½ cup coconut
1 cup chopped raisins
2 tabsp. Cocoa
1 tin condensed milk
3 tabsp. Bundaberg rum
extra coconut

Method:
Mix together well in a bowl.
Cover in the fridge for ½ hour.
Shape into balls and roll in coconut.