Christmas Without You

Album: Once Upon AChristmas                                                                                      Artist: Parton Dolly

Christmas without you
White Christmas and I’m blue
Like fireworks with no fuse
Christmas without you
The fireplace keeps burning and my thoughts keep turning
The pages of memories of time spent with you
Old Christmas songs we knew and used to make love to
Make it hard to get used to
Christmas without you

Christmas without you
White Christmas and I’m blue
I love you I miss you
So sad but so true
Christmas without you
Like a mystery with no clues
Like fireworks with no fuse
Christmas without you

The sweetest gift I know would be if the new snow
Could fall on your footsteps on this Christmas Eve
The most joyous Christmas if luck could be with us
Would be if Saint Nicholas brought you home to me

Christmas without you
White Christmas and I’m blue
I love you I miss you I need you
So sad but so true
Like a mystery with no clues
Like fireworks with no fuse
Christmas without you

 

Chocolate Walnut Fudge

This delicious treat is most often made at Christmas and Easter.

Ingredients:

• 2 (400gm each) cans of sweetened condensed milk
• 1 can of full cream milk (use the sweetened condensed milk to can to measure this)
• 100 grams butter
• 1 cup cocoa
• 2 cups sugar
• 1 cup dark chocolate chips
• 1 cup chopped walnuts

Preparation:

• Put all the ingredients – except the walnuts – into a wide, heavy-bottomed pan on a medium flame.
• Cook, stirring frquently, till the mixture becomes thick and fudge-like and begins to leave the sides of the pan. Turn off the fire. Add the walnuts and mix well.
• Grease a platter and spoon the fudge out onto it. Spread into a thick layer, with a flat spoon.
• Cool a little and while still warm cut into squares.
• Cool fully and store in an air-tight container.

 

Nankaties or Naan Khatais

Prep Time: 24 hours, 00 minute

Cook Time: 15 minutes

Ingredients:

• 1/2 kg clarified butter/ ghee (see link below for recipe)
• 1/2 kg finely powdered sugar
• 3/4 tsp salt
• 15 green cardamom pods skins removed and powdered
• 3/4 kg plain/ all purpose flour
• 1/4 kg fine semolina
• 2 tbsps green cardamom powder to decorate Nankaties

Preparation:

• Put the ghee in a deep, mixing bowl and whisk till it is creamy in texture.
• Slowly add the sugar, salt and cardamom powder to the ghee and mix well till all the sugar is dissolved. You can do this mixing by hand or in a stand mixer with the dough kneading attachment.
• Sift the flour and semolina together.
• Now add them (flour and semolina), a little at a time, mixing well. When all the flour and semolina has been added and a smooth dough is ready, cover it with a muslin cloth and leave overnight.
• The next day, preheat your oven to 325 degree Fahrenheit (approximately 163 degrees Celsius/Gas Mark 3/Moderate).
• Grease your palms slightly and roll all the dough out into balls the size of large marbles.
• Shape each ball into a tiny dome-like shape, placing them 2″-3″ apart on a greased baking tray. Dip the tip of one of your fingers in the cardamom powder kept for decorating the Nankaties and dot the top of each cookie with it.
• Bake the Nankaties for 15-20 minutes watching carefully to ensure they do not burn.
• Store in an air-tight container.

 

Marzipan Shapes

Ingredients:

• 1/2 kg almonds blanched
• 1/2 kg powdered sugar
• 3 egg whites
• 1 tbsp rose water
• Food colours and decorations as required

Preparation:

• Blend all the ingredients, except the food colouring (add that later to portions of prepared Marzipan as needed) together until smooth.
• Make into desired shapes – fruits, Christmas related shapes like stars, Christmas trees and snowmen can be made using cookie-cutters or you can roll out the Marzipan into a thick slab and cut into diamond or square shapes. If you’re using paint-on food colours, let the shapes sit for at least 3-4 hours before painting, so that the surface is sealed and colour does not seep or run where you do not want it to.
• You can also dip each shape in melted chocolate and allow to set. Top with nuts, sprinkles or other smaller Marzipan shapes.
• Allow to set for a day at least.

 

Christmas Plum Pudding with Brandied Cider Sauce

Serves 8.
Preparation time: 25 minutes.
Cooking time: 2 hours.
Standing time: 10 minutes.

Ingredients
1 1/4 cups all-purpose flour
1 teaspoon grated orange rind
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 cup firmly packed light brown sugar
1/4 cup butter or margarine (at room temperature)
4 large egg whites
1/2 cup apple cider or apple juice
3/4 cup raisins
1/2 cup shredded carrot
1/3 cup candied cherries, halved, or currants or raisins
1/3 cup chopped candied pineapple, currants, or raisins
1/3 cup pecan halves
Brandied Cider Sauce (see recipe below)

Nutritional Information
1 Serving:
Calories 347
Total Fat 10g
Saturated Fat 4g
Protein 5g
Carbohydrate 61g
Fiber 2g
Sodium 148mg
Cholesterol 17mg

Step 1:
Lightly grease a 1 1/2 quart steamed pudding mold or casserole. In a medium-size bowl, stir together the flour, orange rind, cinnamon, baking powder, ginger, and cloves.

Step 2:
In a large bowl, with an electric mixer on medium, cream the brown sugar and butter until light and fluffy, scraping side of bowl often. Add the egg whites and beat well. Using a wooden spoon, stir in one-third of the flour mixture, then half of the apple cider. Repeat, then stir in the remaining flour mixture. Stir in the raisins, carrot, cherries, pineapple, and pecans.

Step 3:
Spoon the batter evenly into the prepared mold. Cover mold with foil; tie foil in place with string.

Step 4:
Place mold on rack in a Dutch oven. Pour boiling water into the Dutch oven until the water is halfway up the side of the mold. Cook, covered, over low heat for 2 to 2 1/2 hours or until a toothpick inserted in the center comes out clean.

Step 5:
Place mold upright on a wire rack and let stand for 10 minutes. Using a narrow metal spatula, loosen side of plum pudding from the mold, then invert the pudding onto a serving plate. Serve warm with Brandied Cider Sauce; top with vanilla ice cream if you like. (Or, cover and refrigerate the pudding–it will keep for 1 week. To reheat the pudding, steam as directed in step 4 for 1 hour or until heated through.)

Brandied Cider Sauce:
In a small saucepan, whisk together 3/4 cup apple cider or apple juice, 1/4 cup firmly packed light brown sugar, and 1 tablespoon cornstarch. Bring to a boil over moderate heat, whisking constantly. Cook for 2 minutes or until the mixture is thickened, whisking constantly. Stir in 2 tablespoons brandy or apple juice and 1 teaspoon butter or margarine. Makes about 3/4 cup

 

Whisky Cake

Ingredients
2 cups raisins
2 cups chopped walnuts
2 1/2 cups all-purpose flour
2 teaspoons ground cardamom or ground cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 2/3 cups firmly packed light brown sugar
3/4 cup butter or margarine, at room temperature
4 large egg whites
1 large egg
1/2 cup bourbon, Scotch whisky, or apple cider

Nutritional Information
1 serving:
Calories 311
Total Fat 15g
Saturated Fat 5g
Protein 5g
Carbohydrate 39g
Fiber 2g
Sodium 160mg
Cholesterol 29mg
Makes 20 servings.
Preparation time: 25 minutes.
Cooking time: 55 minutes.
Standing time: 30 minutes.

Step 1:
Lightly grease a 9 x 9 x 2-inch baking pan. To keep cake from overbrowning, line pan with parchment paper; lightly grease paper. In a medium-size bowl, pour enough boiling water over the raisins to cover. Let stand for 30 minutes or until water cools to room temperature; drain well. In a medium-size bowl, toss drained raisins and walnuts with 1/2 cup of the flour.

Step 2:
Preheat the oven to 325°. In another medium-size bowl, stir together the remaining 2 cups flour, the cardamom, baking powder, baking soda, and salt. In a large bowl, with an electric mixer on medium, cream the brown sugar and butter until light and fluffy, scraping side of bowl often. Add the egg whites and beat well. Add the egg and beat well. Using a wooden spoon, stir in one-third of the flour mixture, then half of the bourbon. Repeat, then stir in the remaining flour mixture. Fold in the raisin mixture.

Step 3:
Spread batter evenly into prepared pan; smooth the surface. Bake about 55 minutes or until a toothpick inserted in the center comes out clean. Place the pan upright on a wire rack for 20 minutes. Using a narrow metal spatula, loosen sides of cake from the pan, then invert the cake onto the rack. Cool completely. Remove the paper.

 

Roasted New Potatoes

Ingredients
1 1/2 pounds small new potatoes (scrubbed)
3 cloves garlic (thinly sliced)
2 tablespoons olive oil or canola oil
1/2 teaspoon crumbled rosemary (optional)

Nutritional Information
1 serving:
Calories 219
Saturated Fat 1g
Total Fat 8g
Sodium 16mg
Cholesterol 0mg
Protein 3g
Carbohydrate 35g
Fiber 6g

Introduction:
Because most of their nutrients are directly beneath the skin, don’t peel new potatoes. Just scrub and cook.

Makes 8 servings.

Step 1:
Preheat the oven to 400°F. In a large bowl, combine the potatoes with the garlic, oil, and rosemary, if using.

Step 2:
Transfer to a roasting pan and roast about 45 minutes or until golden and cooked through.

Tip:
Look for smooth-skinned solid potatoes. Avoid potatoes that are blemished or sprouting and those with a green color, which will taste bitter.

 

Garlic-Roasted Lamb

Ingredients
1 shank half leg of lamb (about 3 pounds)
1/8 teaspoon each salt and pepper
8 cloves garlic, sliced in half lengthwise
2 large sprigs fresh rosemary or 2 teaspoons dried
2 teaspoons olive or canola oil
4 large sweet potatoes, peeled and cut into 1-inch cubes
6 parsnips, cut into 1-inch pieces

Nutritional Information
1 serving:
Calories 482
Saturated Fat 3g
Total Fat 10g
Sodium 188mg
Cholesterol 122mg
Protein 43g
Carbohydrate 55g
Fiber 11g

Introduction:
Use fresh rosemary, if possible (many supermarkets carry it). The flavor it imparts to the lamb will be far superior to that of dried. If you like, white potatoes may be substituted for the sweet potatoes, and turnips for the parsnips. You can also flavor lamb by covering it with lemon slices before roasting.

Serves 6.
Preparation time: 20 minutes.
Cooking time: 1 hour 50 minutes.

Step 1:
Preheat the oven to 325°F. With a sharp knife, trim all the fat and any cartilage from the lamb. Season the meat with salt and pepper.

Step 2:
With a small knife, make slits about 1 inch deep all over the leg of lamb. Using most of the garlic and all the rosemary, push a garlic half or a few rosemary leaves into each of the slits.

Step 3:
In a large roasting pan, combine oil with sweet potatoes, parsnips, and remaining garlic to coat well. Move the vegetables to the side of the pan and place the lamb in the center.

Step 4:
Roast the lamb and vegetables 1 1/2 to 2 hours or until a thermometer inserted into the center of the meat reads 160°F (for medium). Turn the vegetables occasionally so that they cook evenly.

Step 5:
Remove pan from the oven. With a slotted spoon, transfer the vegetables to a serving dish and keep them warm. Transfer the lamb to a carving platter, cover with foil, and let stand for 5 minutes. Slice the roast lamb and serve with the vegetables.

 

RUDOLPH THE RED NOSE REINDEER Drink

Ingredients

1 1/4 oz.

Light Rum

1 1/2 oz.

Lemon Juice

1/2 oz.

Grenadine

 

Directions

Mix the light rum, lemon juice, and grenadine. Add the ice cubes and fill to your own taste with Cranberry juice. Add a wedge of lemon on your glass and voila! Enjoy!

Drink Type Cocktail

Glass Type Highball Glass

 

Guava Cheese Recipe

A chewy fudge-like sweet, Guava Cheese is best made with fresh guavas. They are a rich source of vitamin C – from 3-6 times more than in oranges to almost 30 times more than that found in bananas! Most of this vitamin C is found in the skin of the fruit.

Ingredients:

• 1 kg soft guavas
• Sugar (amount based on how much pulp you get out of the guavas)

Preparation:

• Cut the guavas into quarters and remove the seeds.
• Put the seeds in a sieve and add a small amount of water. Rub into the sieve and press down with a flat spoon so as to extract the pulp surrounding the seeds, into a bowl kept below the sieve.
• Blend the gauva pieces to s smooth pulp in your food processor. Measure how many cups of pulp you have – include the pulp removed from around the seeds.
• Put all the pulp into a large, flat, heavy-bottomed dish on a medium flame.
• Add sugar to the amount of one cup less than the number of cups of guava pulp. For example, if you had 6 cups of pulp, add 5 cups of sugar to it.
• Cook, stirring frequently, till it becoms hard to stir and the guava cheese begins to come away from the sides of the pan.
• Grease a platter and spoon the guava cheese onto it. Spread into a thick layer.
• Allow to cool a little and while still warm, cut into diamond shapes.
• When completely cooled, store in an air-tight container.