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COCONUT
ICE RECIPE
This recipe
will teach you how to make Coconut Ice. It is a quick and
easy recipe to make. Most people do not think of making the
Coconut Ice for christmas but it looks excellent wraped in
clear cellophane and twisted at the ends to resemble bonbons
and then put in one of your beautiful crystal bowls and put
on the christmas table. My family really enjoy the Coconut
Ice for christmas.
Coconut
Ice Ingredients
125g copha
3 cups icing sugar
pink food colouring
1 tsp vanilla essence
2 egg whites lightly beaten
2 2/3 cups desicated coconut
Coconut
Ice Method
Grease a
28 x 18cm lamington tin. Into a large mixing bowl sift icing
sugar, coconut, vanilla essence and beaten egg whites and
mix. Place copha in a saucepan over low heat and heat gently
until melted then remove from the heat and cool for 1 minute.
Pour the copha over ingredients in bowl and mix until well
combined then press half the mixture into prepared tin. Add
a few drops of food colouring to the remaining mixture and
tint to a pale pink then press onto the white mixture in the
tin. Chill until firm then cut into squares. Store in refrigerator.
For christmas wrap the Coconut Ice squares in clear cellophane
and twist ends to resemble bonbons.
Enjoy your freshly made
Coconut Ice!
CHRISTMAS
LOG RECIPE
This
recipe will teach you how to make Christmas Log. It is a quick
and easy recipe to make.
This is a delicate chocolate sponge cake filled and frosted
with chocolate butter cream on it. If you do not like christmas
fruit cake well I suggest you make the Christmas log as it
is a superb alternative. I make both the fruit cake and the
Christmas Log for my family when they come for christmas as
some eat the fruit cake and most of them like the Christmas
Log.
Christmas Log Ingredients
Sponge:
1/2 cup plain flour
1/2 tsp baking powder
1/4 tsp salt
60g dark chocolate chopped
4 eggs
3/4 cup castor sugar
1 tsp vanilla essence
2 Tbs cold water
1/4 tsp bicarbonate of soda
icing sugar
Butter Cream:
3 Tbs milk
4 Tbs cocoa
185g butter, softened
3 cups icing sugar mixture
Christmas
Log Method
Lightly grease a 30 x 25cm swiss roll tin then cut a rectangle
of baking paper about 3cm wider all around than the tin and
cut slits 2cm long in each corner of the paper. Fit into the
tin and tuck the corners under so they fit neatly. Preheat
oven to 200 degrees. Sift flour, baking powder and salt onto
a sheet of baking paper and set aside. In a bowl place the
chocolate and sit it over simmering hot water and stir until
the chocolate melts then set aside. In a large mixing bowl
place eggs and sugar and beat at high speed with an electric
mixer until thick and light about 5 minutes, the mixture should
leave a tail when the mixers are lifted.
Add sifted flour and vanilla essence all at once and fold
in gently and quickly with a metal spoon. Add cold water and
bicarbonate of soda to the chocolate and stir until thick
and smooth then pour chocolate into egg and flour mixture
and fold in with a metal spoon until the ingredients are just
combined. Do not beat the mixture. Pour the mixture onto the
prepared tin and shake gently so it reaches into the corners.
Bake in the preheated oven for 15 minutes or until cake springs
back when lightly touched with fingers. Remove cake from oven
and turn out onto a clean tea towel which has been sprinkled
thickly with icing sugar.
Peel off the lining paper and trim crisp edges of cake with
a sharpe knife. Fold the hem of the tea towel over the short
edge of the cake and roll up cake using the tea towel to help
roll then place on wire rack and leave until quite cold. For
the butter cream beat the butter until soft and light then
sift the icing sugar and cocoa into the butter and keep beating
until sugar has dissolved and mixture is smooth and creamy.
Add milk and beat until combined. Very Carefully unroll the
cake and spread quickly with half the butter cream and roll
up again. Cut two 1cm slices on the slant from the cake and
arrange on top to resemble a knotch in the log. Frost entire
cake with remaining butter cream and use a fork to make swirls
and lines resembling bark. Chill the Christmas Log until ready
to serve and decorate with sprigs of holly or other christmas
decorations.
Enjoy your freshly
made Christmas Log!
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