BAKE IT – FREEZE IT – SHARE IT!
With only 15 weeks until the big red guy comes knocking, this week’s focus is on fabulous food (one of my favourite things) and getting some gorgeous baked goodies stocking up in your freezer!
Homemade Christmas cakes and puddings taste SO much better than shop bought varieties, and you customise them to suit your tastes. I don’t like Rum so always use Brandy when I make mine!
I always make my puddings well in advance and simply put them in the freezer. Their dense texture and lot’s of alcohol makes them perfect for freezing without affecting the quality. I always make a batch of mini plum puddings (I will share that recipe soon) and whip a few out every time I have a Christmas get together to go to. By the time I get there, they have defrosted and are ready to eat.
Good quality store bought cakes and puddings can be expensive, making your own (especially if ingredients are on special) is a great way to save money!
Want some great recipies to get you started…go to www.bakingmad.com !
No Christmas is complete without beautiful biscuits gracing the table, but it can be very time consuming making batch after batch.
Cookie dough can be made in advance, rolled in to logs and frozen.
Organise a cooking baking afternoon with your friends. Everyone has to bring a baking tray, a prepared batch of cookie dough, and a packet of yumminess to roll into or put on top of the cookies.
They all get baked while you enjoy afternoon tea or a glass of bubbles, and then everyone divides up the spoils and takes home a variety of cookies – so easy and so much fun!
This is a great recipe for a basic biscuit dough that can be frozen –
ON A ROLL COOKIE DOUGH
185 gm butter, softened
3/4 cup caster sugar
1 teaspoom vanilla extract
2 cups plain flour, sifted.
Using an electric mixer, beat butter, sugar and vanilla until pale and creamy.
Add egg, beat until combined.
Add flour and gently combine with a wooden spoon.
Place dough in fridge for 30 minutes.
Gently shape dough into a log. Wrap well in cling wrap, then in aluminium foil and place in the freezer.
Defrost overnight in the fridge, and keep in the fridge until ready to decorate and bake. If the dough is too warm when you place it in the oven your biscuits will spread too much and loose their shape.
Bake at 180 oC for approximately 10 minutes, swapping and turning trays after 5 minutes to ensure even cooking and colour.
Do you enjoy baking your own Christmas treats?
What special goodies do you have in your freezer ready for the big day?