You are invited to
It’s that time of year when we dig out our recipe boxes, make a list of needed ingredients, and start baking up batches of Christmas Cookies – those ones the family looks forward to all year.
Since we can’t get together as a group, we thought that a ‘virtual’ exchange would be fun. We hope that you all will share your favourite recipes below.
What fun to try a member’s recipe from France, Germany, England, South Africa, Croatia, Canada, the USA, or any of the other multitude of countries represented in KAS.
Anything goes, as long as you think it is delicious. It can be calorie laden, gluten free, easy or challenging to make, squares (the edible kind – not knitted!), and not even a cookie! Christmas puddings and cakes, fudge and other Christmas sweets are also welcome.
If you have a photo of your baking, please post it with your recipe, if not – no worries.
If your recipe has been handed down, we can consider it an original (no need for a source), if you found it on the back of a bag like Chipits, please mention where it came from.
Because we represent so many countries, and some of us are on metric and others are not, here is a Conversion Chart:
Definitely going to try this one! It looks particularily yummy. Champion of the show - Congratulations, Wendy!!! xo
I can't say better than this. Congrats Wendy
This is one of my favourite biscuit/cookie recipes, because they're not only delicious but quick and easy to make (I particularly like 'melting' recipes, as they're advantageous for anyone with arthritic hands who may find 'creaming' or 'rubbing in' more difficult.) The only problem I find with these biscuits is their tendency to disappear when family members drop in unexpectedly! But then it's easy enough to make more .......
(from Mary Ford's book 'Biscuit Recipes')
115g/4oz butter or margarine
30ml/2tbsp golden syrup
115g/4oz self-raising flour
115g/4oz light brown soft sugar
115g/4oz rolled oats
Melt the butter and syrup together (I use the microwave), mix in the remaining ingredients and leave to cool for 5 minutes. Form mixture into small balls and place well apart on greased or lined baking trays.
Bake for approx. 25 minutes at 150C/300F. Leave on trays for a few minutes, then transfer to wire rack to cool.
(P.S. I also love shortbread,especially with the addition of some crystallized ginger.)
Oh Leslie, my old hands and wrists will be delighted with this recipe. I do find it hard to stir or mix some things. I often have to call on someone else to do that bit for me ... haha ... xo
These look so quick and easy. They sound very similar to the ANZAC biscuits that I discovered in Australia and quickly became addicted to! I ate one almost every day for four years.
Golden syrup is a magical ingredient. Recipes often state that US residents can substitute corn syrup, but it is a poor second, in my opinion. Especially when the real thing is available in places like World Market, Whole Foods, or online. Definitely worth the trip.
LOL Anne. Just showed this to Kevin and he said, "Hey, I'd pick that one!!!" ... xo
(quick, easy and delicious)
2 squares unsweetened chocolate (2 oz)
1 can sweetened condensed milk (300 ml)
1 ¼ cups Graham Cracker Crumbs
Melt chocolate over hot water in double boiler, add milk and cook until thick. Stir in crumbs. Mix well. Drop by teaspoonfuls onto plate of coconut and roll into balls.
Oh Anne, these look so yummy!!! I'm adding them to my waistline to-make list ... hahaha ... xo
I have to try these, too.
Anne, we do similar " balls" /how we call them/, but ingredients are a bit different. But I believe they taste divine!