These colourful cookies have plaque my mind ever since, well to be honest, ever since I saw them one a website in October. I thought they were a marvellous creation, made from the heavens above to place upon your crisp green tree, and to nibble on when a particular cookie caught your eye. My mother wasn’t to keen on the idea, as a tree layered with soft, sticky and rotting Christmas cookies did not suit her ideals of a good Christmas. Luckily, my friends’ birthday was just round the corner, and I thought that it would be the perfect time to trial these so called ‘Stained Glass Cookies’. I asked my Mother to add coloured hard-boiled lollies to her shopping list, and she came back after a trip to the shops that week, with a packet of lollypops. I found this adequate, and got out the hammer from the garage. After smashing them into a zillion pieces, I had 6 saucers filled with multicoloured candies.
I made the dough, and searched the drawers for various instruments I could use for cookie cutters, and the scattered few that I had. After placing 16 cookies on a tray, I had to use a knife to cut out the middles, and then slowly fill each cookie with the various colours of candy. They cookies turned golden, and the candies had melted together just like the recipe had said. What I didn’t count on was the vast number that the recipe would make, nor did I count on the ‘windows’ sticking to the greaseproof paper. I found that the broken candies stuck together on the saucer, and trying to get a spoonful meant re-smashing the already broken candies, which lead to me cleaning up the sticky particles for weeks. =(
All in all, they didn’t turn out as perfect as I had indented, but when held up to the sunlight, they did have the stain glass effect.
I would recommend using different coloured candies on the same cookies, as it somehow looks like there is a lot more skill involved. My friend enjoyed the cookies very much, and enjoyed looking up through them in the sunlight.
~Caker~
Showing posts with label Christmas. Show all posts
Showing posts with label Christmas. Show all posts
Monday, January 4, 2010
Fruit Mince Pies
One of the best Christmas inventions of all times would have to be Christmas Mince Pies. They are AMAZING! Though I have only ever bought them, this year I decided that it was time I made these delicious morsels. I had to confirm with my mother that it would be okay, and as she knew of my love of them, she KNEW that I could, and would, eat the whole batch if the situation arisen (my Father’s love of them also helped the situation along) XD.
So, I began to surf the net for various fruit mince and fruit mince pie recipes. I found that most recipes contained glace cherries or maraschino cherries neither of which suits my palate. So, I decided to omit those along with the most of the alcohol (I reduced one cup of brandy, to 1/4 cup of crème sherry) that was used in the mince, and some of the nutmeg (which I find too strong of a spice) and all spice (in which I don’t find the smell too pleasant). I also removed the mixed peel. I know that a lot of people feel that it is the ‘heart and soul’ of Christmas puddings but I honestly can’t stand the taste. I had read that some recipes that use nuts, which I’m against as who likes pies with dodgy crunchy fillings? No thank you!
So, I made the mince pie filling a day in advance. I know that your suppose to leave it in a sterilized jar so it has time to marinate, but Christmas was advancing fast, and I had a turkey to roast, a gingerbread house to bake and potatoes to peel. Coincidently, my grandmother (who I got the recipe for plum duff off) came around to my house without arranging, so she caught me just completing the fruit mince. Eager to get her opinion, I was waiting for the opportunity to ask her to taste it, when my Father came home early from work (around lunch time). I asked him to sample the mince, as I feel his love of the homey Christmas pies has rubbed off on me. He was delighted at the taste and smell (keeping in mind that I needed to let it stand overnight to marinate the flavours). He actually went back for a second spoonful!
Just before her departure she tasted the mince, but she seemed to disapprove of the taste as she likes a strong taste of alcohol, whilst I prefer a subtle taste. So that made me feel a little less confident.
The next day I cracked out the food processor, and dropped in the ingredients for the pastry in. I was surprised at how well it turned out, as I know that pastries can be very difficult to make. It was very malleable and wasn’t to dry or to wet. I did taste the pastry before cooking it, and it wasn’t that sweet, which concerned me as I recall Christmas pies being some what sweet and melt in your mouth. However, I lined one and a half muffin tins with the pastry and filled each with the delicious fruit mince, and topped each one with another round of pastry. Looking at the bowl of mince I realized that the mince to pastry ratio was not quite right, and I needed to make more pastry! I ended up making around 25 pies, all of which smelled delicious. The problem I found though, was when removing the lovely pies, they would crumble before my eyes. Having being a labour of my love, I was extremely disappointed in how the turned out, as many had arcs missing and the bases were falling apart. Some had turned to an almost rubble and couldn’t be saved, which knocked the number of Christmas pies back to around 18. Those crumbled pies did not go to waste, and made my dinner for that evening. I made my family (Mother, Father and Sister) test some each, and found I almost had to hid the plate of destroyed pies from my father so that the rest of the family could sample them. I split the batch in two, knowing we couldn’t get through 20 pies for Christmas and stored them in the freezer. This means that when ever I feel like a splash of Christmas, it is just a 10 minute bake in the oven!
Next time I make the pies, i’ll double the batch of pastry, and spend a lot more time oiling the muffin tins and allowing the pies to rest for a good 10 minutes before removal!
Here is the recipe I used, and I HAVE doubled the pastry recipe:
Ingredients
• 250g raisins
• 250g sultanas
• 250g currants
• 65g mixed peel
• 125g butter, softened
• 250g peeled and finely chopped granny smith apples
• 250g brown sugar
• grated rind of ½ lemon
• grated rind of ½ orange
• ½ teaspoon cinnamon
• pinch each of nutmeg and allspice
• 1 cup (250ml) brandy
Pastry
• 250g self raising flour
• 220g plain flour
• 250g butter
• 4 Tablespoons icing sugar
• 2 egg yolks
• 6 tablespoons cold water
Preparation method
1. Make sure all ingredients are finely chopped to around the same sized pieces. In a large bowl, mix all the fruit, chopped apples, butter, rind and spices together till well combined. Dissolve the sugar in the brandy and pour it over the mixture.
2. Cover and let stand overnight.
3. The next day stir the mixture again then place in clean dry jars for at least a month before using.
4. To make the pastry:sift the flours and then either rub in the butter or combine in a food processor. Add the sifted icing sugar and then stir in the egg yolk and water and mix it all to a dough. Work into a ball, wrap in plastic wrap, and then put in the fridge for an hour.
5. Preheat oven to 180 degrees C and grease a 12 hole muffin tin. Use the egg white to glaze each pie before placing in the oven
~Caker~
So, I began to surf the net for various fruit mince and fruit mince pie recipes. I found that most recipes contained glace cherries or maraschino cherries neither of which suits my palate. So, I decided to omit those along with the most of the alcohol (I reduced one cup of brandy, to 1/4 cup of crème sherry) that was used in the mince, and some of the nutmeg (which I find too strong of a spice) and all spice (in which I don’t find the smell too pleasant). I also removed the mixed peel. I know that a lot of people feel that it is the ‘heart and soul’ of Christmas puddings but I honestly can’t stand the taste. I had read that some recipes that use nuts, which I’m against as who likes pies with dodgy crunchy fillings? No thank you!
So, I made the mince pie filling a day in advance. I know that your suppose to leave it in a sterilized jar so it has time to marinate, but Christmas was advancing fast, and I had a turkey to roast, a gingerbread house to bake and potatoes to peel. Coincidently, my grandmother (who I got the recipe for plum duff off) came around to my house without arranging, so she caught me just completing the fruit mince. Eager to get her opinion, I was waiting for the opportunity to ask her to taste it, when my Father came home early from work (around lunch time). I asked him to sample the mince, as I feel his love of the homey Christmas pies has rubbed off on me. He was delighted at the taste and smell (keeping in mind that I needed to let it stand overnight to marinate the flavours). He actually went back for a second spoonful!
Just before her departure she tasted the mince, but she seemed to disapprove of the taste as she likes a strong taste of alcohol, whilst I prefer a subtle taste. So that made me feel a little less confident.
The next day I cracked out the food processor, and dropped in the ingredients for the pastry in. I was surprised at how well it turned out, as I know that pastries can be very difficult to make. It was very malleable and wasn’t to dry or to wet. I did taste the pastry before cooking it, and it wasn’t that sweet, which concerned me as I recall Christmas pies being some what sweet and melt in your mouth. However, I lined one and a half muffin tins with the pastry and filled each with the delicious fruit mince, and topped each one with another round of pastry. Looking at the bowl of mince I realized that the mince to pastry ratio was not quite right, and I needed to make more pastry! I ended up making around 25 pies, all of which smelled delicious. The problem I found though, was when removing the lovely pies, they would crumble before my eyes. Having being a labour of my love, I was extremely disappointed in how the turned out, as many had arcs missing and the bases were falling apart. Some had turned to an almost rubble and couldn’t be saved, which knocked the number of Christmas pies back to around 18. Those crumbled pies did not go to waste, and made my dinner for that evening. I made my family (Mother, Father and Sister) test some each, and found I almost had to hid the plate of destroyed pies from my father so that the rest of the family could sample them. I split the batch in two, knowing we couldn’t get through 20 pies for Christmas and stored them in the freezer. This means that when ever I feel like a splash of Christmas, it is just a 10 minute bake in the oven!
Next time I make the pies, i’ll double the batch of pastry, and spend a lot more time oiling the muffin tins and allowing the pies to rest for a good 10 minutes before removal!
Here is the recipe I used, and I HAVE doubled the pastry recipe:
Ingredients
• 250g raisins
• 250g sultanas
• 250g currants
• 65g mixed peel
• 125g butter, softened
• 250g peeled and finely chopped granny smith apples
• 250g brown sugar
• grated rind of ½ lemon
• grated rind of ½ orange
• ½ teaspoon cinnamon
• pinch each of nutmeg and allspice
• 1 cup (250ml) brandy
Pastry
• 250g self raising flour
• 220g plain flour
• 250g butter
• 4 Tablespoons icing sugar
• 2 egg yolks
• 6 tablespoons cold water
Preparation method
1. Make sure all ingredients are finely chopped to around the same sized pieces. In a large bowl, mix all the fruit, chopped apples, butter, rind and spices together till well combined. Dissolve the sugar in the brandy and pour it over the mixture.
2. Cover and let stand overnight.
3. The next day stir the mixture again then place in clean dry jars for at least a month before using.
4. To make the pastry:sift the flours and then either rub in the butter or combine in a food processor. Add the sifted icing sugar and then stir in the egg yolk and water and mix it all to a dough. Work into a ball, wrap in plastic wrap, and then put in the fridge for an hour.
5. Preheat oven to 180 degrees C and grease a 12 hole muffin tin. Use the egg white to glaze each pie before placing in the oven
~Caker~
Friday, January 1, 2010
The Gingerbread House
So, as Christmas has just passed, I finally indulged in eating my treasured Gingerbread house (that’s walls and roof actually stayed in tack!!)
A year ago (2008), in cooking class at school, we were given the Christmas task to make Gingerbread houses. Unfortunately, carrying a house made of gingerbread, with non-dried icing and bits of M&M's around 4 other classes can only lead to a disaster. I did manage to take the house home (After fending off my friends) but it was in 7 pieces (a side of the house broke) instead of the proposed one. I did manage to glue the various pieces back together, and took some photos of my amateur house. I had big hopes for the gingerbread that was, and was fully gutted at the result. As you can see, it was a bit of a disaster.
This year (2009) however, I was determined to create a grand house. A house that stands up longer than 5 minutes, a house with class and dignity. After booking out the kitchen (By which I mean, I told everyone to NOT go into the kitchen whilst I was there... luckily my parents were at work and my sister watching various You-tube videos), I started the delicate process of baking the cookie dough. The recipe I used though didn't have much ginger in it, so I added an extra 3tsps! Honestly, who wants non-gingery gingerbread?! (The recipe made extra, so I was able to make Gingerbread men, Teddy Bears, and Trees. All of which got decorated) =)
After spending 2 hours baking the walls and roof, I began the construction of they golden mansion *cough* I convinced my boyfriend to come around, and help me to connect the walls together, and stick the various decorations on the plain walls. Any way, as it turned out, I managed to get bits of icing EVERYWHERE, whilst he sat there in amusement to the mess I had just created. Of course, one must sample and taste the delicious candies, before placing on the house. We only wanted to use the 'Cream-of-the-Crop'.
I found that it wasn't as hard as I had remembered when I was in cooking class. I think that was because I had all the time in the world, whilst at school I had an hour to bake the gingerbread, and then only a mere hour to decorate!
Anyway, I made the gingerbread house, and to my family's approval, we all ate the glorious beast. My sister and I ate the roof (no surprises there) and my parents who have apparently 'Left Their Childhood Behind' and 'don’t Find Gingerbread Houses Exciting' definitely did not say no to a wall each. Of course, leaving to walls left, and me being the baker, I ate both. XD
All in all, I think I have just started the ritual of making a Gingerbread House for Christmas.
The Recipe for the Gingerbread House is:
A year ago (2008), in cooking class at school, we were given the Christmas task to make Gingerbread houses. Unfortunately, carrying a house made of gingerbread, with non-dried icing and bits of M&M's around 4 other classes can only lead to a disaster. I did manage to take the house home (After fending off my friends) but it was in 7 pieces (a side of the house broke) instead of the proposed one. I did manage to glue the various pieces back together, and took some photos of my amateur house. I had big hopes for the gingerbread that was, and was fully gutted at the result. As you can see, it was a bit of a disaster.
This year (2009) however, I was determined to create a grand house. A house that stands up longer than 5 minutes, a house with class and dignity. After booking out the kitchen (By which I mean, I told everyone to NOT go into the kitchen whilst I was there... luckily my parents were at work and my sister watching various You-tube videos), I started the delicate process of baking the cookie dough. The recipe I used though didn't have much ginger in it, so I added an extra 3tsps! Honestly, who wants non-gingery gingerbread?! (The recipe made extra, so I was able to make Gingerbread men, Teddy Bears, and Trees. All of which got decorated) =)
After spending 2 hours baking the walls and roof, I began the construction of they golden mansion *cough* I convinced my boyfriend to come around, and help me to connect the walls together, and stick the various decorations on the plain walls. Any way, as it turned out, I managed to get bits of icing EVERYWHERE, whilst he sat there in amusement to the mess I had just created. Of course, one must sample and taste the delicious candies, before placing on the house. We only wanted to use the 'Cream-of-the-Crop'.
I found that it wasn't as hard as I had remembered when I was in cooking class. I think that was because I had all the time in the world, whilst at school I had an hour to bake the gingerbread, and then only a mere hour to decorate!
Anyway, I made the gingerbread house, and to my family's approval, we all ate the glorious beast. My sister and I ate the roof (no surprises there) and my parents who have apparently 'Left Their Childhood Behind' and 'don’t Find Gingerbread Houses Exciting' definitely did not say no to a wall each. Of course, leaving to walls left, and me being the baker, I ate both. XD
All in all, I think I have just started the ritual of making a Gingerbread House for Christmas.
The Recipe for the Gingerbread House is:
- 1 cup butter, softened
- 1 1/2 cups white sugar
- 1 egg
- 1 1/2 tablespoons orange zest
- 2 tablespoons dark corn syrup
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
Directions
- Cream the butter and the sugar together. Add the egg and mix well. Mix in the orange peel and dark corn syrup. Add the flour, baking soda, cinnamon, ginger, ground cloves and salt, mixing until well combined. Chill dough for at least 2 hours, I like to chill overnight.
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. On a lightly floured surface, roll dough out to 1/4 inch thick. Cut into desired shapes using cookie cutters. (Or us Place cookies 1 inch apart on the prepared cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven, until cookies are firm and lightly toasted on the edges.
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