Black Tea Punch

Dissolve 12 cups sugar in 12 cups of strong black tea (cold). Add 12 cups orange juice, 6 cups lemon juice.

When ready to serve, pour over ice cubes in [p]unch bowl and add 12 bottles Dry Ginger. Pineapple juice can also be added. Float slices of orange, lemon and bananas on top.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.11.

Colours of Christmas Stir-Fry

2 tablespoons oil

2.5cm piece fresh ginger, peeled & grated

1 clove crushed garlic

1 red chilli, de-seeded & chopped

1 red pepper, de-seeded & cut into strips

175g young turnips, trimmed & cut into wedges

350g broccoli flowerettes & strips of stalks

250g cooked sausages, sliced

6 tablespoons turkey or chicken stock

2 tablespoons sherry

2 tablespoons soy sauce

1 level teaspoon brown sugar

350g cooked potatoes, cut into chunks

6 spring onions, trimmed & chopped

salt & pepper to taste

Heat oil in a large pan & fry ginger, garlic & chilli over a medium heat for one minute - but do not burn. Add pepper strips, turnips, broccoli stalks & stir-fry for 5-6 minutes. Add slices of sausage, broccoli flowerettes, stock, sherry, soy sauce & sugar. Simmer for 3 minutes. Finally stir in potato, spring onion & cook until heated through. Season well. Serve immediately.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.99.

Christmas Cheesecake

Base:

1 cup biscuit crumbs

60g melted butter

Combine ingredients & press into a 22cm pie dish with the back of a large spoon. Chill.

Filling:

250g cream cheese

200ml natural yoghurt

1 pkt lemon jelly

1 cup boiling water

Beat cream cheese & natural yoghurt together. Dissolve lemon jelly in boiling water, cool then stir into yoghurt/cheese mixture. Refrigerate until starting to thicken, spoon onto biscuit layer and chill until set. For decoration, make one red or green jelly in one cup of boiling water, pour into a shallow tray. Allow to set then cut into Christmas shapes with a sharp knife or biscuit cutter. Place shapes on top of cheesecake. Any remaining jelly can be used as additional decorations if desired.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.50.

Egg Nog Sauce for Plum Pudding

2 eggs

1/2 cup sugar

1 dessertspoon rum

3/4 cup cream

1 teaspoon vanilla

Nutmeg

Method: Separate whites and yolks. Beat each with 1/4 cup sugar. Combine the 2 mixtures and fold together. Whip cream with vanilla and rum. Fold into egg mixture. Sprinkle with nutmeg. Refrigerate in a bowl with lid on. Can be made for 2 or more days before needed. 

Caution: Before beating egg whites be sure to rinse beater well with hot water to remove any trace of oil or grease, otherwise whites will not whip to a peak.

Source: Cooking Barossa Style by the Ebenezer Community Centre (2000), p.80.

Christmas Cheer (1)

Combine together:
Juice of 3 lemons
3 Oranges, peeled and chopped
pulp of 6 passion fruit
3 apples, chopped
1 bottle orange cordial
1 x 850g can crushed pineapple

When ready to serve, add:
3 bottles chilled ginger ale
3 bottles chilled soda squash
1 bottle brandy/gin (optional)

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.9.

Christmas Cake (good and moist)

1 cup brown sugar, 2 cups plain flour, 1 tsp. carb soda, 1/2 lb. currants, few almonds, 1/2 lb. butter, pinch of salt, 1/2 lb. raisins, 1/2 lb. dates, 1 tsp. mixed spice, 6 eggs, little brandy, 1/2 lb. sultanas, lemon peel, 1 tsp. cinnamon.

Cream butter and sugar, add eggs and beat well. Add sifted flours and fruit alternately.

Bake 2 to 3 hours.

Source: contributed by Mrs J. Tyler, Mrs D. Carmichael in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.71.

Coconut Haystacks

225g dessicated [sic] coconut

1 egg

125g sugar

Method: Mix together and press small amounts into a eggcup or mold. Shake out into a baking tray and cook in a very moderate oven for 20 minutes or till lightly browned.

Source: Australia's Little Cornwall. Cornish Cook Book (Moonta, S.A.: National Trust of South Australia Moonta Branch, n.d. [post-1998]), p.11.

[Note: title emended from "Hatstacks".]

Heavy Cake

Heavy Cake. made up light.

450g S.R. Flour

125g butter or margarine

300ml milk to mix

a little peel [optional]

175g currants and sultanas mixed

100g lard

100g sugar

1 egg [optional]

a good pinch salt

Method: Rub the fats into the flour. Add sugar and fruit. Add salt and milk, mixing with a knife till it becomes dough. Place on a floured board and roll out 2cm thick. Score the top lightly with the back of a knife. Brush with milk, water or egg. Place on a flat baking tray; cook for 20 minutes at 200C. Cut into good sized squares.

Proper Heavy Cake

225g mixed fruit (threequarters currants, the rest sultanas]

100g margarine

400g plain flour

A little peel [optional]

75g sugar

300ml milk

50g butter

50g S.R. Flour

125g lard

quarter teaspoon salt

Method: Place the flour in a bowl. Rub in the lard and margarine lightly, add sugar, salt and fruit. Mix with the milk. Roll out mixture on a flour board. Dab butter on two thirds of the surface, fold the unbuttered side over and fold again, rest for 30 minutes. Roll out again and fold in three. Rest a little then roll out again 2cm thick into a large round or square. Score crisscross lines on the top. Brush with egg or milk wash. Bake 200C for 20 minutes.

Source: Australia's Little Cornwall. Cornish Cook Book (Moonta, S.A.: National Trust of South Australia Moonta Branch, n.d. [post-1998]), p.10.