**DECEMBER RECIPES 5**

SHRIMP COCKTAIL SAUCE

1/2 c ketchup
1/4 c. lemon juice (or less)
1 tbsp. Worcestershire sauce
2 tsp. horseradish
6 tbsp. minced celery
3 tbsp. grated onion (or less)
1/4 tsp. salt

Serve over OR with cooked prawns......YUM!!


HOMEMADE TOMATO SOUP

8Large freshly picked tomatoes or vine-riped
3 cups chicken broth or water
1/2 cup chopped celery
2 tbsp. fresh basil
1/2 cup chopped onion
flour

Combine tomatoes and broth; stew for 30 minutes on low heat.
Strain into a bowl, removing seeds and skins.
Return to pot.
Stir in 2 tbsp. flour.
Add celery, basil and onion.

Cook over very low heat until mixture has thickened to desired consistency.
Stir in 1 cup milk or half and half during the last 10 minutes.

Season to taste with salt and pepper.
If a smooth soup is desired, process in blender before serving.


FRESH CRANBERRY ORANGE RELISH

1kg fresh cranberries
1 orange

Put washed, drained cranberries in a food processor with 1 orange which has been peeled and quartered with all seeds being removed OR you could leave the peel on for extra zing & texture
Pulse for a few seconds, just until coarsely chopped.
Stop and scrape down sides of bowl, if necessary, to chop evenly.

Add 3/4 to 1 cup of sugar and adjust sweetness as desired.

Stir well and refrigerate for at least 2 hours before serving.

Cranberry Orange Relish may be frozen for up to 2 months.

Makes about 2 1/2 cups.

Serve with Turkey


GLAZED CARROTS

6 carrots, peeled, cooked whole
1/4 tsp. salt
1 tablespoon cornstarch
1/4 cup honey or sugar
1/2 cup water
2 tablespoons butter
1/4 cup vinegar
2 cloves sticks (optional)

In a covered saucepan, simmer carrots in barely enough lightly salted water to cover until tender but firm.
Remove carrots from pot; drain and set aside.
In the same saucepan, combine salt, honey or sugar, cornstarch, cloves and cold water.
Stir until cornstarch has dissolved.

Bring to a boil and reduce heat to a simmer; cook until clear and slightly thickened.
Add butter and vinegar.
Remove cloves.

Pour sauce over carrots and serve.

**DECEMBER RECIPES 4**

GINGERBREAD PUDS WITH POACHED PEARS & SYRUP

1L (4 cups) water
430g (2 cups) caster sugar
1 strip lemon rind
6 small pears, peeled
Melted butter, to grease
125g unsalted butter, at room temperature
80ml (1/3 cup) golden syrup
2 tbs caster sugar, extra
2 eggs
115g (3/4 cup) plain flour
40g (1/4 cup) self-raising flour
1 tbs ground ginger
1/4 tsp ground cloves
60ml (1/4 cup) milk
Pure icing sugar, to dust
Golden syrup, extra, to serve

Method
Place the water, sugar and lemon rind in a large saucepan over medium heat. Stir until the sugar dissolves. Bring to the boil. Add the pears. Cover and reduce heat to low. Cook for 10-15 minutes or until the pears are just tender. Set aside to cool. Use a slotted spoon to remove the pears from the pan. Pat dry with paper towel.

Preheat oven to 170°C. Brush six 300ml-capacity oven-proof dishes with melted butter to grease. Use an electric beater to beat the butter, golden syrup and extra sugar in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition.

Sift the combined flour, ginger and cloves into a bowl. Alternately add the flour mixture and the milk to the egg mixture, in batches, and stir until combined. Divide among the prepared dishes. Smooth the surfaces. Press a pear into the centre of each dish.

Place the dishes on a large baking tray. Bake for 30-35 minutes or until a skewer inserted into puddings comes out clean. Set aside for 5 minutes to cool slightly.

Dust with icing sugar and drizzle over extra golden syrup to serve.



TREACLE GINGERBREAD

125g butter, chopped
2/3 cup (160ml) treacle
1/3 cup (70g) dark brown sugar
2 cups (300g) self-raising flour
1/2 cup (115g) chopped glace ginger
1 1/2 tbs ground ginger
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
2 eggs, lightly whisked
1/2 cup (125ml) buttermilk
Lemon icing
1 cup (150g) pure icing sugar
1 tbs lemon juice

Method
Preheat oven to 160°C. Grease and line the base and sides of a 8x30cm bar pan with baking paper.

Combine the butter, treacle and sugar in a medium saucepan over medium-low heat. Cook, stirring occasionally, for 2-3 minutes or until butter melts and mixture is smooth. Remove from heat and set aside to cool.

Combine the flour, glace ginger, ground ginger, cinnamon, nutmeg and cloves in a bowl. Add the eggs, buttermilk and treacle mixture and stir until just combined. Spoon into the prepared pan and smooth the surface.

Bake in preheated oven for 35 minutes or until a skewer inserted in the centre comes out clean. Transfer to a wire rack to cool completely. To make the lemon icing, sift the icing sugar into a medium bowl. Gradually add enough lemon juice to make a smooth, slightly runny paste. Spread over the cake and put aside to set before serving.

Notes
For serious ginger fans, chop up extra glace ginger


SHORTBREAD

Ingredients
Melted butter, to grease
250g butter, at room temperature
100g (1/2 cup) caster sugar
300g (2 cups) plain flour, sifted
90g (1/2 cup) rice flour, sifted

Method
Preheat oven to 150°C. Brush 2 baking trays with melted butter to grease. Use an electric beater to beat the butter and sugar in a bowl until pale and creamy.

Gradually add the combined flour, beating on low speed until almost combined. Use your hands to bring the dough together in the bowl. Turn onto a lightly floured surface and knead gently until smooth.

Divide the dough into 2 equal portions. Use your hands to shape 1 portion of dough into an 18cm-diameter disc. Transfer to 1 of the prepared trays. Use a flat-bladed knife to smooth the surface. Pinch the edges to create a fluted edge. Use a small sharp knife to score the disc into 8 wedges and use a fork to prick the dough all over. Repeat with the remaining dough to make a second disc.

Bake the shortbread in oven, swapping the trays halfway through cooking, for 40 minutes or until light golden. Set aside on the trays for 10 minutes to cool before transferring to a wire rack to cool completely. Cut into wedges to serve.

**CRIMBO PUNCH RECIPE**

ENGLISH CHRISTMAS PUNCH


3 cups strong tea
2 bottles (750-ml each) dry red wine
1 bottle (750-ml) dark rum
1 lb superfine sugar
Juice of 1 large orange
Juice of 1 large lemon


Heat wine, tea and fruit juices in a chafing dish or saucepan, but do not boil.
This punch may be served from the chafing dish or transferred to a heatproof punch bowl.

Put sugar into a large ladle and saturate with rum.
If ladle is not large enough for all the sugar, put remainder in punch bowl.
Ignite rum in ladle and pour blazing into punch.
Stir well, extinguish flames, and then pour remainder of rum into punch.
Stir again and serve.

**CRIMBO RECIPES **

GINGERBREADMEN:

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. 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.



BRUSSEL SPROUTS:

4 cups Brussels sprouts, trimmed and halved
1/2 pound whole mushrooms
5 tablespoons butter
1/2 cup chopped fresh parsley
salt and pepper to taste
fresh lemon juice


Cook Brussels sprouts in a pot of lightly salted boiling water for 15 minutes, or until fork-tender; strain through a colander, removing as much water as possible. Set aside.
Melt butter in a large skillet over medium high heat.
Cook and stir mushrooms until lightly browned.
Toss Brussels sprouts with mushrooms, and sprinkle with parsley and lemon juice. Serve immediately

BREAD PUDDING:

6 slices day-old bread
2 tablespoons butter, melted
1/2 cup raisins (optional)
4 eggs, beaten
2 cups milk
3/4 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract


Preheat oven to 350 degrees F (175 degrees C).
Break bread into small pieces into an 8 inch square baking pan.
Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla.
Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

MINCE PIES:

1(18 ounce) jar prepared mincemeat pie filling
1 1/2 cups chopped walnuts
2 apple - peeled, cored, and chopped
1/2 cup packed brown sugar
1/4 cup rum
1 tablespoon lemon juice
1 recipe pastry for a 9 inch double crust pie

Directions
Combine mincemeat, walnuts, apples, brown sugar, lemon juice and rum in a bowl. Mix well. Cover and refrigerate overnight.
Preheat oven to 425 degrees F (220 degrees C).
Take filling out of refrigerator and let come to room temperature. Prepare crusts. Stir filling well and pour into shell.
Top with full crust and make slits or make a lattice top. Crimp edges.
Bake in preheated oven on low shelf for 40 minutes or until golden brown.

*You can substitute apple juice /brandy for the rum!!

**DECEMBER RECIPES 3**

EGGNOG:

4 cups milk
5 whole cloves
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon
12 egg yolks
1 1/2 cups sugar
2 1/2 cups light rum
4 cups light cream
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg

Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
In a large bowl, combine egg yolks and sugar. Whisk together until fluffy.
Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil.
Strain to remove cloves, and let cool for about an hour.
Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate overnight before serving.

**50 THINGS I LOVE ABOUT MY HUSBAND**

My gorgeous husband is 50years young today....there is not a day that I don't thank God from bringing him into my life.....

HAPPY BIRTHDAY G......XXX

I think it's important to let your partner know how you feel about them EVERYDAY & not wait for special occassions or rare opportunities.......

Below is a list of things that still makes me go mmmmmmmm :)

I LOVE THE WAY G.....
1-Adores his Mother
2-Appreciate his parents
3-Respect his Father
4-Raises our kids to be strong & independent
5-Tucks in the boys at night
6-Makes me coffee if he's up first
7-Can't sleep unless his feet touches mine
8-Kisses my neck unexpectedly
9-Give me head massages whilst watching telly
10-Calls me when he hears a song I love on the radio
11-Send me sweet text messages when he misses me
12-'s eyes lights up when he smiles
13-Love love love his crowfeet......gorge!!
14-looks when he grows he's hair out
15-is always up for an adventure
16-Is protective of our daughter & I
17-A great role model for our sons
18-Stays up & argue a valid point.....lol!
19-Accepts my family as his own
20-Stays so humble & down to earth
21-Makes me laugh
22-Makes me feel like a Queen
23-Don't allow me to walk all over him.......:)
24-still say THANK YOU & PLEASE after all these years
25-Loves the same tv programmes I do......BOSTON LEGAL,CSI-anyone?(only original one:)
26-Exudes authority & respect at work
27-Leads by example
28-Chuckles from his belly
29-Falls asleep on the sofa
30-Reads the papers whilst having his breakfast on a Sunday morning
31-Sneaks out of the bedroom on the way to golf as to not wake me :)
32-Cries along with me when watching OPRAH
33-Loves movies as much as I do
34-Can remember lyrics of songs...dating back to the 60's
35-'s Passionate about his bobby-GOLF
36-'s Hair has gone all salt & pepper-very distinguished
37-Still gives me butterflies
38-Loves palmtrees
39-Meticuliously plans our family holidays
40-Breaks into song around the house.......hahaha
41-Hates wasting.....ANYTHING!
42-Sometimes kisses my nose
43-Gives me the freedom to pursue my dreams
44-Always supports me
46-Let me be ME.....warts & all
47-Travelled all the way from Scotland to SA to come & find ME.......!!
48-Tells me he LOVES ME EVERYDAY
49-Always tells the truth-no matter how difficult it is to hear
50-Can see right through people & not tolerate their crap!!


*For it was not into my ear you whispered, but into my heart. It was not my lips you kissed, but my soul.*
Judy Garland

**DECEMBER RECIPES**

Banoffee Pie:

2 cans condensed milk
6 tbsp butter-melted
1 packet digestive biscuits-crushed
4 ripe bananas
1 tbsp lemon juice
1 tbsp vanilla essence
75g chocolate -grated
450ml double cream,whipped


Place the cans of condensed milk in a large saucepan and cover with water.Bring to the boil then reduce the heat.Simmer for 2hrs.Top up the water to cover the cans.Remove hot cans from saucepan & leave to cool.
Preheat oven to 180C.Grease a flan tin.Put the butter & biscuits in a bowl & mix well then press the mixture in the flan tin.Bake for 10-15mins & remove from oven to cool.
Peel & slice the banans and put them into a bowl.Sprinkle over the lemon juice,vanilla essence & mix gently.Spread the banana mixture over the biscuit crust.Open the milk cans & spoon over the bananas.Sprinkle over the grated chocolate then top with a layer of whipped cream.Scatter over remaining choc & serve



Baked Salmon:

1/2 bar of butter
lemon grind
thyme
ginger
sultanas
ready made dough
2eggs-beaten
2 large strips of salmon



Cream together the above ingredients in a glass bowl.
Place two salmon fillets head to tail on clean surface.
Spread the butter mix on bottom fillet.
Place second piece of salmon head to tal-tail to head to ensure even cooking throughout.
On a floured surface roll out pastry dough-large enough to envelope the salmon
Place the salmon on the readymade dough.
Lather the edges with beaten eggs & seal the salmon inside.
Gently wipe some egg on top to brown the dough.
Bake in a preheated oven of 180C for app 45min ot golden brown.

York Ham & Asparagus Rolls:

1 can of asparagus spears
12 slices York ham

Cheese Sauce:
55g butter
55g plain flour
600ml milk
1 tbsp Dijon mustard
140g cheddar cheese
140g Gruyere cheese
pinch of nutmeg
salt & pepper

Preheat oven to 180C
Melt the butter in a large pan-add the flour -stirring constantly.
Remove from heat and gradually whisk in the milk.
Cool until smooth & thickened.Remove from heat & add mustard & the cheeses.Season with nutmeg & salt & pepper.

Divide the spears equally between the York ham.
Roll up the ham and place seam down in an ovenproof dish.
Pour the cheesesauce over the ham rolls.

Bake in the preheated oven for 20min.Serve immediately